White Chicken Chili

White Chicken Chili with all the extras.

White Chicken Chili with all the extras.

The Super Bowl is coming up this weekend and will be closely followed by the Winter Olympics.  Will you, like so many others, want to be sitting in front of the TV, so you won’t miss any of the exciting action?  Personally, I’m not into football, but the Olympics do capture my interest, so I’m lining up some foods that can be prepared in advance, and eaten from my lap or with fingers, while viewing the events.

I rather enjoy spending my time in the kitchen making some fabulous bites for game time snacking, and usually I stay in the kitchen to eat them.  This year just may be different.  😀

For openers I made this chili that can be cooked in a slow cooker, or on the stove.  Chicken and white beans, plus colorful red and yellow peppers are the main ingredients, all spiced up with lots of great seasonings.  Served with white corn chips, salsa and Jack cheese, this is a wonderfully satisfying low-fat meal.  Ground chicken or turkey could be substituted for the whole pieces of chicken but I really liked the big chunks of meat in it.  I don’t usually like things to be super spicy, but the 4 seedless jalapeños seemed to be just about right.  Mr. D. who does like his food more spicy than me, added some hot sauce to his serving, but otherwise would not want to change a thing.IMG_0156

WHITE CHICKEN CHILI

Yield:   8  3/4 cups, or about 6 servings

Ingredients:

  • 1 Tbsp. olive oilIMG_6288
  • 1  1/2 pounds skinless, boneless, chicken breast halves, cut into 1-inch cubes
  • 1 bunch green onions, thinly sliced
  • 1 small-medium sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 fresh jalapeño peppers, seeded and minced
  • 1 clove garlic, minced
  • 1/2 tsp. ground ginger
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground white pepper
  • 3 Tbsp. butter
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 2  (15 – 16 oz.) cans great Northern beans, or cannellini bean, undrained

Directions:

1.  In a large straight-sided skillet or Dutch oven, heat olive oil over medium heat.  Add chicken, and sauté until browned, but not cooked through.  Remove from the pan.

2.  Next add the ginger, salt sage, cumin, and white pepper to the pan,  tossing them around to toast them and to release their flavor and become fragrant. Remove from pan and add to chicken.

3.  Add veggies to the pan.  Sauté the green onions, sweet onion, red and yellow peppers, jalapeños and garlic for 2 – 3 minutes.

Sautéing the veggies.

Sautéing the veggies.

If cooking this on stove top, return chicken and spices to pan and continue as follows.   If cooking in a slow-cooker, put chicken, veggies and spices into the slow cooker.

4.  In a separate small saucepan or skillet, melt butter over medium heat.  Stir in flour to make a roux.  Cook the roux 3-4 minutes before adding the broth, stirring constantly, to eliminate a “raw” flour taste.  Add the chicken broth in a stream, whisking it in.  Simmer for 2-3 minutes.  Add this mixture to the sautéed chicken and veggies, or add to crock pot.

Thickened chicken broth ready to be added.

Thickened chicken broth ready to be added.

5.  Stir in the beans with their  liquid and simmer over low heat for 15 to 20 minutes till heated through.   Or set crockpot to cook on LOW for about 6 hours.

Beans added.

Beans added.

Simmer all together to blend flavors and heat through.

Simmer all together to blend flavors and heat through.

Serve with jalapeños, Jack cheese, white corn chips and salsa.

Serve with jalapeños, Jack cheese, white corn chips and salsa.

For more game-day foods and snacks I pulled these from former postings for your convenience.  You might what to check them out.

Bacon Cheddar Pinwheels

Breaded Toasted Ravioli

Spicy Bean Dip

Spinach and Artichoke Bread

Buffalo Chicken Chili

Chicken Crescent Ring

Shrimp Tacos with Corn and Avocado Salsa

SOURCE:   Allrecipes.com

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Irish Nachos

Irish Nachos

Irish Nachos

Sometimes on a Friday evening a group of us from the dance studio go out for a bite to eat after a practice session.  Nearby is a pub that serves Irish Nachos that we all love.  We usually order two platters of them and we can devour them in very short  order.  The platter of these nachos comes with a mixture of  waffle fries piled high with seasoned ground beef, onions, peppers, jalepeños and melted cheese. Sour cream, salsa and guacamole are served on the side.  Everyone just digs in and they disappear in no time flat!!

Well, I got the idea that I would like to make a similar dish at home.  First of all, if you’re not familiar with Irish Nachos, you use potato in place of corn chips, but otherwise they are pretty much like regular nachos but so much better, because you can pile on all the ingredients that you like.  They are totally delicious and a great crowd pleaser, not to mention extremely budget friendly.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

You start with a big pan of thinly sliced roasted potatoes. Waffle cut french fries work well, too.

Roast sliced potatoes in a heavy oven-ready pan.

Roast sliced potatoes in a heavy oven-ready pan.

Next you pile on some sautéed vegetables….

Pile on sautéed peppers and onions.

Pile on sautéed peppers and onions, diced tomatoes and scallions.

Then, layer on some seasoned cooked meat.  Ground beef or ground turkey are both really good, but you could also use shredded beef or shredded pork….whatever!!   It’s all going to be so delicious.  The version I made here was meatless. Along with this I served turkey burgers minus the bun.

Top with shredded cheese.

Top with shredded cheese.

Add on some diced tomatoes, and chopped scallions, then a big handful of cheese.   Put it back into the oven to melt the cheese.

Hot and melty, so good!!

Hot and melty, so good!!

Once its out of the oven for the final time, serve while hot with sour cream, salsa and guacamole and call it a meal.

Add your favorite toppings and dig in!

Add your favorite toppings and dig in!

These make a wonderful snack or meal on game day when everyone wants to be in front of the TV.

IRISH NACHOS

Yield:    Serves 6

Ingredients:

  • 3 large red skinned potatoes, scrubbed and sliced about 1/4-inch thick
  • 1 red and 1 yellow pepper, sliced
  • 1 large yellow onion, sliced
  • 1/2 pound ground turkey or beef
  • salt and pepper
  • 1 tsp. paprika
  • 2 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 Tbsp. olive oil
  • 1 medium tomato, diced
  • 1 cup cheddar cheese ( I like a Mexican Blend )
  • sour cream, salsa and avocado or guacamole to serve on the side

Directions:

1.  In a large wrought iron skillet or tart pan, layer the sliced potatoes in circles, making sure to cover as much of the bottom of the pan as possible.  Season with salt and pepper, and sprinkle with the paprika and garlic powder.  Drizzle with the olive oil and bake at 350* F. for about 35 minutes.

2.  While potatoes are baking,  cut up peppers and onion.  In a medium skillet drizzle olive oil to coat the pan and bring to medium high heat.  Add the peppers and onions and sauté for 5 minutes.  Remove to a dish to keep warm.  Next add the beef or turkey and sprinkle with the chili powder.  Season with salt and pepper and sauté  until meat is fully cooked.

3.  When potatoes are cooked, remove from the oven and layer the vegetables mixture over the top.  Then transfer the meat mixture to the pan over the vegetables.  Sprinkle with diced tomatoes and scallions.  Then top with shredded cheese.

4.  Put back into the oven for about 5 – 7 minutes until the cheese has melted.

5.  Once out of the oven, serve immediately with sides of sour cream, salsa, and chopped avocado or guacamole.

SOURCE:  Carolyn’s Originals