Sunday, September 7, 2008

White Chili, Cornbread Muffins, and Yummy Salsa

I'm back. I don't have my menu planned out today. This week has been a little crazy. I'll try to post it tomorrow, but here are a few of my favorite recipes that I've made the last couple of days. Don't mind my really dark pictures. I'm still figuring out how to take good close-up food pics.

Go ahead and post your this week's menu (or what you made last week). Thanks
!

White Chili
adapted from my SIL Annelisa's recipe
(Annelisa, I hope you don't mind me sharing it. It's too good not to share.)

2 cans white beans (great northern beans)
1 1/2 c. chicken broth
1 chicken bouillon cube
1/2 T. garlic powder
1 med. onion, chopped
1/2 green pepper, chopped
1 can white corn, drained
1 can green chilies
1/2 T. oregano
1 T. cumin
1/4 tsp. cayenne pepper
2 c. chicken breast, cooked and diced

Toppings:
sour cream
Monterey Jack cheese, shredded
tortilla chips

Saute onion and green pepper until onion is transparent and peppers are tender. Add spices and other ingredients. Cook for 30+ minutes on stovetop, or in crockpot on low for about 4 hours. Pour into bowls and top with sour cream and shredded Monterey Jack cheese. Serve with tortilla chips or cornbread muffins (see recipe below).


Cornbread Muffins
(adapted my friend, Kendy's recipe)

1 c. cornmeal
1 c. flour
1/2 c. sugar
1 T. baking powder
1 tsp. salt
2 T. oil
2 T. applesauce
1 egg
1 c. milk

Mix and pour into either greased muffin tins or small cake pan. Bake at 350 for 20 minutes (for muffins) or 30 minutes (for cornbread in a pan).



Sandy's Famous Salsa
(I've never met this Sandy, but I love her salsa recipe.)

1 med. avocado, chopped
1 small lime, juiced
11 oz. corn, white, drained
15 oz. black eyed peas, drained
2 small tomatoes
1/2 small red onion, chopped
1 clove garlic, chopped
1 small bunch cilantro, chopped
1 small jalapeno, seeded and minced
salt and pepper to taste
1 T. red wine vinegar
1 T. olive oil

Chop avocado into seperate bowl and squeeze lime juice over to prevent discoloration. Combine all ingredients into large bowl adding avocado chunks last. Serve with tortilla chips.

2 comments:

  1. This week's menu:
    1. Monastery Lentil Soup
    2. All-Day Salsa Chicken (thanks for the idea)
    3. Florentine Shells (recipe from Meagan)
    4. Pot roast

    Friday is our anniversary, so we'll be eating out, so I think 4 meals will probably cover it for us this week (we always eat our leftovers).

    ReplyDelete
  2. Jenny,
    Love these recipes! I am a white chili fan myself! Look forward to visiting often!

    Picky Palate

    ReplyDelete

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