I have been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from my original cookbook which many of you have. I'm also going to be adding pictures as I retest many of these recipes. They aren't the latest thing or nouvelle cuisine. They're comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 11, 2016

White Chili

2 Tbsp. olive oil
1 1/2 pounds boneless, skinless chicken breast
1/2 cup chopped onion
2 cups chicken broth
2 cans chopped green chilies
2 (19 oz. each) cans white kidney or Great Northern beans, undrained
2 tsp. garlic powder
1 tsp. each ground cumin and dried cilantro leaves (or 1 Tbsp. fresh cilantro)
1/4 tsp. ground red pepper

Heat oil in pan on medium high heat.  Add chicken and saute 4 to 5 minutes.  Remove from pan.  Add onion and cook 2 minutes, stirring frequently.  Stir in broth, green chilies, and spices. Simmer 30 min.  Tear chicken into bite-size pieces.  Add chicken and beans to pan.  Simmer 10 minutes.  Serve over rice.  Garnish with Monterey Jack cheese and onions, if desired. 

 Try this in flour tortillas as burritos.  Serve with sour cream and salsa verde.
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