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chili

White Chicken Chili

Both of these recipes are “Get in my Belly Good”! I hope you and your family will enjoy it. This recipe can also be done in your crock pot.

White Chicken Chili

5 chicken breasts

1 large onion, chopped

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder

½ teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese

Directions:

Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly.

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely

Cut bread into individual portions. Use bread for dipping and sopping.

Crock Pot White Chili

White Chicken Chili
5 chicken breasts
1 large onion, chopped
2 tablespoons of olive oil
1 tablespoon of cumin
1 ½ teaspoon of chili powder
½ teaspoon garlic powder
1 16 ounce envelope of spicy ranch seasoning mix
1 4 ounce can of green chilies
1 can of rotel tomatoes
Cup of diced fresh tomatoes
2 Cans of great northern beans
1 can white kidney beans
32 ounces of chicken broth
4 ounces of cream cheese
Directions:
Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked. Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.
We like to serve our chili with tortilla chips or beach bread.

Beach Bread
½ stick of butter
1 clove of garlic minced
¾ cup of ripe tomatoes (drained)
Cajun seasoning (Slap ya Mama)
½ cup of mayonnaise
3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)
3 Tbs. fresh parsley
1 loaf of French bread

Directions:
Preheat oven to 350 degree. In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes. Season with Slap ya Mama. Mix mayo, cheese and parsley. Mix mayo mixture with butter mixture. Cut loaf of bread in half and then cut bread lengthwise. Spoon mixture on bread and bake for 5 minutes? Then broil for an additional 3- 5 min. Watch closely. Cut bread into individual portions. Use bread for dipping and sopping.

Don’t throw out that Turkey!

White Chili

3 – 4 cups leftover turkey meat

1 onion, chopped               

2 tablespoons olive oil

1 tablespoon cumin

1 ½ teaspoon chili powder   

½  teaspoon garlic powder

1 16 ounce envelope spicy ranch seasoning mix

1 4 ounce can green chilies

1 can rotel tomatoes

1 cup diced fresh tomatoes

2 cans great northern beans

1 can white kidney beans

32 ounces chicken or turkey broth

4 ounces cream cheese

Directions:

 Cut turkey into bite sized pieces and sprinkle with cumin, chili powder and garlic powder. Heat oil over medium-high heat in a Dutch oven; add onions and sauté until onions are translucent.  Add turkey meat ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.  Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping

Crock Pot Cajun Chili

Well I have a lot to say today, first of all what a dominating performance by LSU in their 45-10 win over Auburn yesterday! In front of the second largest crowd in Tiger Stadium history (93,098), LSU completely dominated a good Auburn team in all three phases of the game – offensive, defense and special teams. The 35-point margin of victory was the largest ever in the 46-game series against Auburn dating back to 1901.

I have to confess that I had to tape the game and watch it later. That is something I really do not like to do. My Saturdays are such a ritual, I always cook and do my blogging and watch my football team. Yesterday was an exception, my daughter had an opportunity to attend a workshop with our good friend Marla that has a great talent company called It’s a F.A.C.T. I just have to tell you how impressed I was with all the unbelievable talent right here in Albany, GA! These kids are not only talented, but they are kind, good-hearted children. You can just tell they were raised right. I have a feeling these kids will go far with their acting careers. I was so grateful that I let my selfishness go out the window and spend the day with this astonishing group of kids. Their parents must be swollen with pride with them and Marla for their commitment to this outstanding program. What a great Saturday to spend with Alli and all these beautiful children.

Also, today is my Savory sister’s 1-year anniversary and I want to wish her and her husband Andy a very happy anniversary! One year ago, Amy and I along with some wonderful friends and family pulled together an extraordinary event. Yes, Amy and I planned, cooked, decorated, facilitated, and directed her entire wedding. Can I just tell you it was absolutely grand. If it were not for all our friends and our beautiful stepmother we would have never accomplished this beautiful event. We had such an enormous time and the food was to die for. It is quite amazing what you can accomplish with a little help from your friends and family!

With all this being said, here is our recipe for Crock Pot Cajun Chili! This is an easy recipe and you can even make it the night before. It is better the next day. It is really lip smacking good! Hope you enjoy!

What you need

 1 lb of ground beef

1 lb ground pork

1 bell pepper (diced)

1 sweet onion (diced)

1 tablespoon minced garlic

2 tablespoons chili powder

2 teaspoons ground cumin 

2 cans of Rotel tomatoes

1 can of crushed tomatoes

1 can of pinto beans

1 can of black beans

1 can of dark red kidney beans

1 can of sweet whole kernel corn

2 teaspoons Slap Ya Mama Cajun Seasoning

Dash of Louisiana Hot Sauce

2 cups shredded cheese

Chopped green onions (for garnish)

 What to do

First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.

 

White Chili and Beach Bread

We are finally going to get some cool weather this weekend.  I am so excited!  We sure do need a break from this South Georgia heat. I am so sick of it.  My mood seems to change with the weather. According to the weather report I should be in a great mood this weekend.  I love to cook and eat soups and stews but I don’t like to cook them when it is so hot outside.  I have been super stoked about fall. My plan for the weekend is to relax and cook.  I thought it would be a perfect weekend for White Chili and Beach Bread.  Both of these recipes are “Get in my Belly Good”!  I hope you and your family will enjoy it.  This recipe can also be done in your crock pot.   

White Chicken Chili

5 chicken breasts

1 large onion, chopped               

2 tablespoons of olive oil

1 tablespoon of cumin

1 ½ teaspoon of chili powder   

½  teaspoon garlic powder

1 16 ounce envelope of spicy ranch seasoning mix

1 4 ounce can of green chilies

1 can of rotel tomatoes

Cup of diced fresh tomatoes

2 Cans of great northern beans

1 can white kidney beans

32 ounces of chicken broth

4 ounces of cream cheese

Directions:

 Cut chicken breast in bite sized pieces and sprinkle with cumin, chili powder and garlic powder.

 Heat oil over medium-high heat in a Dutch oven; add onions and chicken and sauté until chicken is cooked.  Add ranch packet, green chilies, Rotel tomatoes, fresh tomatoes, beans, salt and pepper to taste and chicken broth.   Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. Cut cream cheese into little chunks. Slowly add cream cheese to soup stirring constantly. 

Garnish with cheese, spring onion, sour cream, etc.

We like to serve our chili with tortilla chips or beach bread.   

Beach Bread

½ stick of butter

1 clove of garlic minced

¾ cup of ripe tomatoes (drained)

Cajun seasoning (Slap ya Mama)

½ cup of mayonnaise

3/4 cup of Colby & Monterey Jack Cheese (or any of your favorite cheese)

3 Tbs. fresh parsley

1 loaf of French bread

Preheat oven to 350 degree

In a large skillet melt butter over medium heat, add garlic and tomatoes cook for a few minutes

Season with Slap ya Mama  

Mix mayo, cheese and parsley

Combine all ingredients

Cut loaf of bread in half and then cut bread lengthwise

Spoon mixture on bread and bake for 5 minutes

Then broil for an additional 3- 5 min. Watch closely 

Cut bread into individual portions.  Use bread for dipping and sopping.

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