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White Chili

White Chili

Recipe,

I sampled this recipe at a Chili Cook-off that Grimm Brothers Brewhouse held in 2012. Kellee Zweifel made the Chili. I voted for her, but I don’t think she won. I have made this a few times for company, with rave reviews. If you have leftover turkey at Thanksgiving, that would be a good addition to the recipe.

2 cups shredded smoked Gouda
5 teaspoons all-purpose flour or corn starch for gluten free
2 tablespoons roasted diced green chilies
1 teaspoon butter
1 can reduced-sodium chicken broth (15/16 oz)
1 chopped cooking apple
½ cup cooked wild rice
1 can white kidney beans (or used dried beans, soaked overnight)
2 smoked chicken and apple sausages, diced
¾ cup brown ale or amber beer (gluten free, substitute chicken stock)
1/8 teaspoon ground white pepper
2/3 cup half and half or light cream

In a medium bowl toss together the cheese and flour; set aside. In a small saucepan combine butter, green chilies, broth, apple, the cooked rice, chicken sausage, beans, beer, and white pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Reduce heat to low. Slowly stir in cheese until melted. Stir in half and half; heat through.

Artichoke Pasta Sauce

Recipe,

Artichoke Pasta Sauce
I love to find easy recipes that I can whip up in a short period of time, especially after a long day at work. You can’t get much easier than this Artichoke Pasta Sauce recipe and it is always a hit. If you don’t like mushrooms, just leave them out. If you like capers add a bunch, if you don’t like capers just add a few.

1/4 cup olive oil
1/4 cup butter
2 T. flour
2 cups chicken broth
1/4 cup lemon juice
2 cloves minced garlic
1 cup sauteed good quality sliced mushrooms
1/4 cup Parmesan cheese
Capers and finely chopped parsley
2 cans artichoke hearts – chopped
Linguini noodles

Cook oil, butter, flour and chicken broth until it thickens. Add garlic, artichoke hearts, lemon juice and cheese.  Continue cooking until flavors blend. Add capers and chopped parsley. Cook linguini, drain and mix with sauce. Garnish with a sprig of basil.

 

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Mary Ann’s Chicken Corn Soup Recipe

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Mary Ann's Chicken Corn Soup RecipeI love regional cooking. I did not realize when I was young that much of the food I grew up with was regional. I grew up in Lancaster, PA and the predominate cuisine in that area of the country is Pennsylvania Dutch. I made this Chicken Corn Soup recipe with my mother and grandmother, every year. The best time of year to make it is August, using fresh corn.

Boil one whole Chicken for about an hour with salt & pepper. Take out of pot and pick all the chicken off of the bones. Tear into small pieces. Skim the chicken broth that is left behind, so that it is fairly clear. While you are boning the chicken add veggies to the clear broth. (You can add a little bit of chicken stock seasoning such as Herb Ox Brand.)

Chop into small pieces – one onion and 5 – 8 stalks of celery – Simmer until tender. Add the chicken that you have taken off the bones.

Add 1 bag of frozen corn. If you can find white corn or fresh corn, that is best.

Add 3 finely chopped hard boiled eggs.

Cook a small bag of thin egg noodles in boiling water just until they are al dente’ – drain off water. Add noodles so that you have a thick soup, but not so much that it soaks up all the broth.

Add chopped parsley right at the end.