I’m a chili lover from the word go. I’m not talking about the chili that a lot of my friends make and think that it’s the greatest chili in the world. They think that chili is supposed to be hot enough to melt the bottom out of the spoon, and they add enough beans to choke a horse. For me, chili has to have a good balance of seasonings, spices, and beans. This one really fits the bill for me.
This is a recipe you’ll want to be making year round, even as it starts to get warm outside. It’s probably different than what you’d expect with the label of “chili” in the title but it is amazingly delicious!
1 pound boneless skinless chicken breasts, chopped
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
2 cans (14 ounces each) chicken broth
1 can (4 ounces) chopped green chiles
2 teaspoons ground cumin
2 teaspoons dried oregano
1-1/2 teaspoons cayenne pepper
3 cans (14-1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Sliced jalapeno pepper, optional
In a Dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and cayenne; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
Top each serving with cheese and, if desired, jalapeno pepper.
Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth or water if necessary.
Now before I end this, there is something that you should know about this incredible chili recipe. This chili has actually won 6 awards from 6 national chili cook offs. Unless you make this one at home, there is only one place in the world where you can have White Chicken Chili with this particular recipe.
That place? The Salvation Army Soup Kitchen in Virginia, MN. The chef who came up with this recipe is a regular volunteer there. I’m most thankful for good people who donate their time and always give their best.
This was a little experiment with a recipe that we found online. I wasn’t really sure about one of the ingredients. I’m not a great fan of yogurt in any form, but this recipe turned out fantastic.
A few tips: Letting the cast-iron pan preheat in a blazing hot oven will help ensure a crispy bottom crust, just be careful getting it in and out of the oven. You can use rotisserie chicken or your own leftovers. But what really makes this recipe stand out is the blue cheese dressing, which is mild enough to convert the blue cheese adverse. We used a 17″ cast iron skillet because We like the ease of the double handles.
1 lb. homemade or store-bought pizza dough
1 Tbsp. extra-virgin olive oil, plus more for drizzling
1 cup hot sauce (preferably Frank’s)
½ cup prepared marinara sauce
¼ cup (½ stick) unsalted butter
2 Tbsp. heavy cream
2 cups cooked chicken, torn into bite-size pieces
½ cup whole-milk plain yogurt (not Greek)
½ tsp. fresh lemon juice
¼ tsp. celery salt
¼ tsp. garlic powder
2½ oz. mild blue cheese, crumbled (about ½ cup), divided
½ tsp. freshly ground black pepper, plus more
All-purpose flour (for dusting)
9 oz. mozzarella cheese, shredded (about 2 cups)
2 celery stalks, thinly sliced
Place a rack in upper third of oven. Place a large cast-iron skillet on rack and preheat oven to 500° (or as high as your oven will go). Place pizza dough in a large bowl, pour a little oil over, and turn to coat. Cover bowl with plastic and let dough proof at room temperature while pan and oven heat up.
Meanwhile, cook hot sauce, marinara sauce, and butter in a medium saucepan over medium heat, stirring occasionally, until butter is melted. Stir in cream, reduce heat to low, and simmer, stirring occasionally, until slightly thickened and warmed through, about 10 minutes.
Heat 1 Tbsp. oil in a large skillet over medium-high. Add chicken, toss to coat, then add ¼ cup Buffalo sauce. Cook chicken, tossing occasionally, until heated through, about 2 minutes. Reduce heat and simmer, stirring often, until chicken is well coated and sauce is slightly thickened, about 5 minutes.
Meanwhile, whisk yogurt, lemon juice, celery salt, garlic powder, ¼ cup blue cheese, ½ tsp. pepper, and 2 Tbsp. water in a small bowl, adding more water if sauce seems too thick (it should be pourable); set aside.
Turn out dough onto a lightly floured work surface. Shape with your hands into a round that’s slightly larger than the cast-iron skillet you’re using. Take hot skillet out of oven (watch that handle!) and place on a heatproof surface. Add a little flour to pan. Lay dough in skillet, then work edges of dough up sides of skillet with your fingertips (use a rubber spatula or wooden spoon if you’re nervous about touching the hot pan). Drizzle a little oil around inside edge of pan so that it trickles behind and underneath dough, which will encourage browning and help it release.
Spread about ⅓ cup Buffalo sauce over dough. Arrange mozzarella over, then top with remaining ¼ cup blue cheese. Arrange chicken mixture on top.
Bake pizza on top rack until crust and cheese are nicely browned, 15–20 minutes. Transfer skillet to stovetop (again, watch that handle!) and let pizza rest a few minutes. Using a spatula, slide pizza onto a cutting board or platter.
Arrange celery over, then top with reserved blue cheese dressing. Season with pepper, then drizzle with oil.
Do Ahead: Buffalo sauce can be made 5 days ahead. Transfer to an airtight container and chill. Blue cheese dressing can be made 1 week ahead. Transfer to an airtight container and chill.
Rosemary chicken has been one of my favorites for many years, but I never really tried to make it myself until about 3 years ago. I found a recipe for doing it in the oven, and it came out like shoe leather. I finally found a skillet recipe and it comes out perfect every time.
3/4 pound small red-skinned potatoes, halved, or quartered if large
2 sprigs fresh rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved
Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.
Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat.
Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon.
Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.
Just like Johnny, I love Mexican food, the spicier the better. Johnny is a little picky though. Just like most kids, he doesn’t want to eat the beans. A few people asked for this one, and it was so good that I have to share it again.
4 9- to 10-inch-diameter flour tortillas
3/4 cup chopped onion
2 teaspoons vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 cup chopped red bell pepper
2/3 cup frozen corn kernels, thawed
1 medium carrot, coarsely grated
1 2/3 cups canned black beans, rinsed, drained
1/2 cup drained canned Mexican-style stewed tomatoes
2 teaspoons minced seeded jalapeño chile
8 tablespoons grated Monterey Jack cheese (about 2 ounces)
4 tablespoons nonfat sour cream
4 tablespoons chopped fresh cilantro
Preheat oven to 350°F. Wrap tortillas in foil. Warm in oven until heated through, about 15 minutes.
Meanwhile, combine onion and oil in large nonstick skillet. Stir over medium-high heat until onion is golden, about 6 minutes. Add cumin and chili powder; stir 20 seconds. Add bell pepper, corn and carrot; sauté until almost tender, about 5 minutes. Add beans, tomatoes and jalapeño; bring to simmer. Season with salt and pepper. remove from heat.
Place warm tortillas on work surface. Spoon filling down center, dividing equally. Top each with 2 tablespoons cheese, then 1 tablespoon each of sour cream and cilantro. Fold sides of tortillas over filling, forming packages. Turn each package, seam side down, onto plate.