Wednesday, April 5, 2023

INSTANT POT {OR SLOW COOKER} WHITE CHICKEN BLACK BEAN CHILI

 Recipe from Mom. This is seriously so delicious, and so easy. I've used the slow cooker, and the InstantPot - both worked great.

Link here.


INSTANT POT {OR SLOW COOKER} WHITE CHICKEN BLACK BEAN CHILI

INGREDIENTS

  • 1 1/2 cups chicken brothI use low sodium
  • 1 (15-ounce) can diced tomatoes or petite diced tomatoes
  • 1 (4.5-ounce) can green chiles
  • 1 (15-ounce) can black beansrinsed and drained
  • 1 (15-ounce) can Great Northern/white beansrinsed and drained
  • 2 tablespoons nonfat dry milktrust me on this one; see note below
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon dried parsley
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon black pepper
  • 1 1/2 pounds boneless skinless chicken breasts(about 2 large or 3 medium)
  • 1 (8-ounce) package cream cheeselight or regular, cut into 6-8 pieces
  • 1 to 1 1/2 cups frozen corn kernels
  • Toppings of choicefresh cilantro, shredded cheese, diced avocado, sour cream, fresh limes

INSTRUCTIONS 

  • Instant Pot Directions: To the insert of a 6- or 8-quart Instant Pot, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.
  • Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged). Secure the lid on the Instant Pot, make sure the valve is set to seal, and cook on high pressure for 15 minutes (select Manual or Pressure Cook and dial up or down to 15; the IP will start on its own).
  • Let the pressure naturally release for 10 minutes then quick release the remaining pressure. Remove the chicken to a cutting board or plate and shred or cut into small pieces. Stir the chili to incorporate the softened, melty cream cheese.
  • Add the corn and shredded chicken back into the Instant Pot; stir to combine and let sit on warm to heat through. Add additional salt and pepper to taste, if needed. Serve the chili with toppings of choice!
  • Slow Cooker Directions: To the insert of a 6-quart or larger slow cooker, add the chicken broth, diced tomatoes, green chiles, black beans, white beans, dry milk, chili powder, salt, parsley, cumin, garlic powder, onion powder, dried oregano, dill, and black pepper. Stir or whisk well to combine.
  • Nestle the chicken and cream cheese cubes into the chili (it's ok if it isn't fully submerged). Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
  • Remove the chicken to a cutting board or plate and shred or cut into small pieces. Stir the chili to incorporate the softened, melty cream cheese.
  • Add the corn and shredded chicken back into the slow cooker; stir to combine and let sit on low or high temp to heat through. Add additional salt and pepper to taste, if needed. Serve the chili with toppings of choice!

NOTES

Chicken: if you don't want to mess with taking out the chicken and shredding, you can cut the chicken into small pieces before adding to the Instant Pot at the beginning (and probably take a few minutes off the cooking time).
Dry Milk: I know it seems odd to use dry milk in a chili recipe, but the dry milk (plus a bunch of the other seasonings like parsley, dill, etc) are meant to replicate packaged dry ranch dressing mix. I never have that on hand, so I wanted a quick homemade substitution.
Chili Powder: brands vary greatly in spicy heat, so reduce the amount in the recipe if the chili powder you use is spicy and/or you want a milder tasting chili.
Make-Ahead: once the corn and chicken is stirred into the chili, it can stay on warm (in the Instant Pot or slow cooker) for several hours before serving.

Friday, December 9, 2022

Buttery Snickerdoodles

 Original recipe here, passed to me from Kathy.

Buttery Snickerdoodles

PREP15 mins
BAKE8 to 10 mins
TOTAL23 mins
YIELD3 1/2 dozen 2 1/2" cookies

Ingredients

Dough
:
8 tablespoons (113g) unsalted butter, at room temperature*
3/4 cup (149g) granulated sugar
1 large egg
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon baking powder
1/2 teaspoon salt*
1 1/3 cups (160g) King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour
*If you use salted butter, decrease the salt to 1/4 teaspoon.

Coating
2 tablespoons (25g) granulated sugar
1 to 1 1/2 teaspoons cinnamon, to taste

Instructions

  1. To make the cookies: Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
  2. Beat together the butter and sugar until smooth.
  3. Add the egg, beating until smooth.
  4. Beat in the vanilla, salt, and baking powder.
  5. Add the flour, mixing until totally incorporated.
  6. To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
  7. Drop small (1"-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they're completely coated.
  8. Space the cookies at least 1 1/2" apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8" thick; they'll be about 1 1/2" in diameter.
  9. Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). Remove them from the oven, and cool them on the pan until they're firm enough to transfer to a rack to cool completely.

Tuesday, November 15, 2022

Championship Bean Dip

 Original recipe here.

Doubles easily to make a larger batch!

Championship Bean Dip

TOTAL TIME: Prep: 10 min. Cook: 2 hours

YIELD: 4-1/2 cups.


Ingredients

1 can (16 ounces) vegetarian refried beans 
1 cup picante sauce
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
3/4 cup sour cream
3 ounces cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

Directions

1. In a large bowl, combine the first 8 ingredients; transfer to a 1-1/2-qt. slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa.

Wednesday, September 28, 2022

Red Beet Eggs

 Recipe found here.

Many variations possible - all result in sweetly sour, gorgeously colored eggs.

PREP TIME 15 mins

COOK TIME 10 mins

TOTAL TIME 25 mins


SERVINGS 6

INGREDIENTS

  

1/2 dozen hard boiled eggs

1 can small sliced beets 15 oz

1/3 cup white vinegar

1/3 cup cider vinegar

2 tablespoon sugar

1/2 teaspoon salt


INSTRUCTIONS

 

  1. Cook, cool and peel eggs.
  2. Strain liquid from can of beets into small saucepan. Set beets aside.
  3. Combine both vinegars, sugar and salt with beet liquid in saucepan.
  4. Bring to a boil and simmer for 5 minutes.
  5. Put eggs in an appropriate sized jar. Put beets on top.
  6. Pour vinegar mixture over eggs and beets in jar.
  7. Cover and refrigerate. Try to forget about them for a few days - at least two days. Three days and they're awesome...a few days more and they're perfect.

This recipe easily doubles or triples. Enjoy!

Monday, May 30, 2022

Tom Burbanks Cornbread

 The recipe from my Mom:


Tom Burbank's Cornbread

Ingredients:
1/4 c. brown sugar, packed to measure
1/3 c. maple syrup
2 large eggs
2 c. all-purpose flour
1 T baking powder
3/4 t salt
1 c yellow cornmeal
 1 1/2 c milk
1/2 c butter, melted

method:
Heat oven to 425 degrees. Grease 13x9x2 inch baking pan.
Mix sugar and syrup in med bowl. Beat in eggs.
Add flour, baking powder, and salt to egg mixture; sprinkle with the cornmeal and beat briskly until blended and slightly fluffy.
Add milk and 1/4 c melted butter, Beat briskly until well blended.
Pour into prepared pan and spread evenly . Bake 20-25 minutes until golden brown.
Brush top of bread with remaining butter and let cool slightly in pan before cutting into 9 squares.

Wednesday, January 27, 2021

Easy Oatmeal Muffins

Ingredients
1 cup milk
1 cup quick cooking oats
1 egg
¼ cup vegetable oil
1 cup all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
½ teaspoon salt

Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners.

Step 2
In a small bowl, combine milk and oats; let soak for 15 minutes.

Step 3
In a separate bowl, beat together egg and oil; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full.

Step 4
Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Add-ins: coconut, blueberries, etc.

Saturday, December 12, 2020

Pot Roast and Sweet Potatoes

Originally found here

Ingredients
1 ½ to 2 pounds boneless beef chuck roast
2 tablespoons oil
1 onion, thinly sliced
3 sweet potatoes, peeled and quartered
⅔ cup beef broth
¾ teaspoon celery salt
¼ teaspoon pepper
¼ teaspoon cinnamon
1 tablespoon cornstarch
2 tablespoons cold water

Directions
Step 1
In a skillet, brown roast on all sides in hot oil; drain. Place onion and sweet potatoes in slow cooker; top with roast. Combine broth and seasonings; pour over all. Cover and cook on low setting 7 to 8 hours or on high setting 4 to 5 hours.

Step 2
Place roast on a serving platter, surrounded with vegetables; keep warm. Combine cornstarch and water in a small saucepan; add one cup of juices from slow cooker. Cook and stir over medium heat until thickened and bubbly continue cooking and stirring 2 more minutes. Serve gravy with roast.