Comfort Food with a Kick
by Jo McClure
Special thanks to my friend Dr. Molly Karmazin, a wonderful cook and dentist too.
White Chicken Chili 16 oz canned white beans 2 large onions, chopped 1 stick unsalted butter 1/4 C flour 3/4 C chicken broth 2 C half and half 1t Tabasco 1 1/2 t chili powder 1 t cumin ( or to taste) 1/2 t salt ( usually more) 1/2 t pepper (usually more) 2- 4oz cans chopped green chilies 2lbs skinless chicken breasts 1 1/2 C grated Monterey Jack cheese 1/2 C sour cream
Heat large skillet, put in some oil and butter. Meanwhile coat your chicken with salt and pepper and maybe some chili powder. Throw chicken into skillet and resist urge to turn them over. Leave them for 5 minutes until nicely browned and then flip them over. Do this until they are cooked, not pink in the center. Remove chicken from pan and when it’s cool enough, shred it with your fingers and set it aside. Cook onions in pan with 2 T butter until softened. In large pot, melt remaining 6 T butter on low heat and whisk in flour. Cook the roux, whisking constantly for 3 minutes. Stir in onion and gradually add broth and half and half, whisking the whole time. Bring mixture to boil and simmer for 5 minutes, until thickened. Stir in Tabasco, chili powder, cumin, salt and pepper. Add beans, chilies, chicken and cheese, cook on low heat for around 20 minutes. Add sour cream and garnish with avocado if you like and serve immediately. Though like all chili, this tastes awesome the next day as well.
7-up Biscuits 2 C Bisquick 1/2 C sour cream 1/2 C 7-up ( not diet) Mix ingredients together. This dough will be soft. Roll dough out onto counter, use extra Bisquick so it doesn’t stick. Meanwhile melt 6T butter in a 9X13 glass pan. Cut dough into circles and place into pan on melted butter. Bake at 450˚ for 12-15 minutes. Delicious, quick, and perfect with chili.
26 nest | Recipes