Tuesday, January 18

thankful tuesday ((week 3))

i was a blog slacker yesterday, but i have a good reason and it is one of the things i am thankful for today.
here is what i am thankful for on this cloudy day in georgia...
1. spending time with my sweet mimi yesterday. she is so awesome. more on her story later. but i absolutely love hanging out with her. we had lunch and watched a couple of movies.
2. for my husband's sense of humor. he cracks me up all the time. whether he is singing country at the top of his lungs or playing drums on with a pen and a lampshade {it's true.}
3. my new job. i get to hang out with a cool 6th grade girl two days a week. today our outing is to the library.
4. our new ipad that is on its way. can't wait to play with it.
5. white chicken chili. one of my favorites. i got this new recipe from the pioneer woman. it is so yummy!

Ingredients

  • 3 cups cooked chicken (i grab a rotisserie if i don't have time to cook chicken)
  • 1 whole medium onion, diced
  • 4 cloves garlic, minced
  • 2 whole cans green chilies, chopped
  • 1 pound dried great northern beans, rinsed (i used canned beans-i am cheater.)
  • 8 cups chicken broth
  • 1 whole jalapeno, sliced
  • 1-½ tbsp ground cumin
  • ½ tsp Paprika
  • ½ teaspoons cayenne pepper
  • salt to taste
  • white pepper, to taste
  • 1 cup milk
  • 2 tbsp masa (corn flour) or cornmeal
  • grated monterey jack, to taste (i love cheese!)

Preparation Instructions

Cover chicken and cook for 20 to 30 minutes or until done. Remove meat from bones. Set aside.
In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.
cook for 2 hours or until beans are done (it is so much quicker if you use canned beans). halfway through the cooking process, add 3 cups of cooked chicken.
when beans are tender, mix milk with masa (or cornmeal) and pour into the chili. cook for an additional ten minutes to thicken. heck seasoning and adjust, adding cayenne pepper and paprika if desired.
Add some Monterey Jack cheese to the pot and stir to melt.
Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese—even pico de gallo and guacamole, if you have some on hand. Roll up warm corn tortillas and serve on the side of the bowl.
amazing. ty asked the other night, "so, who is this pioneer woman she has good recipes!"
thank you, pioneer woman.

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