White Chicken Chili

It must be winter. I was trying to decide what to make for lunch. Looking at my fridge, I realized I still had a lot of chicken leftover. Since the Cowboys/ Green Bay game was on early this afternoon, I decided something football appropriate would be good. I've never made white chicken chili before, but I thought it sounded good. Of course, I only had 2 cans of Cannellini beans, so I had to use pintos for the third, but I threw everything in the Crockpot and crossed my fingers. Of course, my corn craving was still hanging around, so after polling on FB, I added that. Then I couldn't get the seasoning right. So, back to FB and in the end, I finally got it worked out. I really like this stuff and now I know how to make it.

 White Chicken Chili

•  1 medium onion, diced
•  3 cloves garlic, minced
•  1 Tbsp extra virgin olive oil
• 2 cans Cannellini beans, drained and rinsed
•  1 can pinto beans, drained and rinsed
•  4 caps shredded chicken
•  2 (4-oz) cans green chilies
•  2 Tbsp ground cumin
•  1 tsp oregano
•  1/4 tsp cayenne
•  2 tsp smoked paprika
•  salt & pepper, to taste
• Sharp cheddar, for garnish

Heat olive oil in large skillet.  Cook onions and garlic until onion is translucent.  Add to Crockpot.  Add remaining ingredients, except cheese.   Cover and cook on HIGH for 3-4 hours. Adjust seasoning.  Serve topped with cheddar, if desired.

Corn for Breakfast

I wanted to have something a little different for breakfast. And for some reason, I was craving some of the corn I put away this summer. I usually make quiche on the weekend, but wasn't in the mood this morning. I will probably still make a quiche for this week but I did some digging and saw recipes for veggie pancakes and thought corn cakes sounded good. For my friends with gluten issues, this recipe will work for you. I had bought almond flour a bit ago and have found for many things, I prefer using almond flour. Since I have always had people in my life who were celiac and/or gluten allergic, my baking powder is also gluten free. I didn't intend to make this gluten-free, however, it worked nicely and that is always half the battle.

 Gluten-free Corn Cakes

• 2 cups frozen sweet corn **, thawed
• 1/3 cup milk
• 1 large egg*
•  3/4 cup almond flour
•  1 tsp gf baking powder
•  4 strips bacon, crumbled
•  salt and pepper, to taste

 Place half the corn, the milk and egg into the blender and puree. Mix flour, baking powder, salt and pepper in a medium bowl. Add liquids and mix well. Stir in remaining corn and bacon. Spray a large skillet with cooking spray and heat over medium heat. Drop batter by spoonful and cook, flipping once, until browned.

*CSA ingredients
 **Farmers market ingredients

Chicken and Eggplant

I feel like it has been an eternity since I've posted here. Part of that was recovering from getting my knee replaced. And of course, I just got back from SAP training in Houston. So today, it was time to cook. I had gotten a nice eggplant and thawed the chicken I cooked before leaving for Houston. So, I put together a casserole. It turned out quite yummy and I will make it again!

 Chicken Eggplant Casserole

• 1 medium eggplant
• 1 small onion
• 1 Tbsp olive oil
•  1 (15 oz) can tomatoes with Basil, onion & oregano
•   1 cup cooked chicken, chopped
•  6 oz cheddar
•  2 eggs, beaten
•  Parmesan cheese

 Dice eggplant and onion. Heat olive oilin large skillet. Cook eggplant and onion until onion is cooked.

 Preheat oven to 350 F.  Mix vegetables, tomatoes, chicken, cheddar and eggs in a large bowl. Pour into a prepared casserole dish. Sprinkle with Parmesan. Bake for 1 hour.