This chili is as easy as YOU want it to be... use all canned items if you prefer...throw in some cut up rotisserie chicken or cooked cubed chicken - whatever you want, We grilled chicken a few night before I made this so, I made sure to save enough for chili!! We love this as its got the right amount of spice and kick that warms you up on a cool Fall day! I do use my own home-canned products in this but, I understand that most folks won't have ALL the canned items that I make... My home canned chicken stock, and tomatoes are lower in sodium then the stores too...as well I make my own condensed soup as its quick and easy and I see what goes IN to my version! When it comes to the beans in this recipe - I do use Kuner's White Chili Beans (in chili sauce) you add those into the pot - undrained... White Chicken Chili seems to be popular these days but, has been around for a long long long time. I serve this chili with homemade cornbread and a side salad for Dinner. ~Enjoy! Diane White Chicken Chili INGREDIENTS: 2 cans Kuner's While Chili Beans (in chili sauce), undrained 1/2 Tbs olive oil 1 medium onion, finely chopped 1 can (10 oz) southwestern tomatoes with green chilies 2 cups chopped, cooked chicken breast 1 1/2 cups chicken broth 1 can cream of chicken soup, condensed Optional: 1 chopped jalapeño Shredded Monterey Jack cheese Sour cream Salsa Cilantro DIRECTIONS: In large pot, cook chopped onion in oil for 4 minutes or until transparent. Add 1 1/2 cans of beans, mash the remaining 1/2 can of the beans with a fork and add with all remaining ingredients to a large pot;, bring to a medium boil. Reduce heat; simmer for 20-30 minutes or until thickened and chicken is hot/heated through. Garnish with cheese, sour cream, salsa & cilantro if desired.
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These scones are light and airy. Perfect to go with a warm cup of Fall cider, a hot cup of cocoa or cup of coffee (ok, think pumpkin latte!) I prefer not to coat these with any sugar or glaze until I am ready to serve/eat. These scones have a great almond flavor and the maple sneaks up on you in the end...not overpowering at all. If serving with a heavy hot Fall drink - just serve these scones plain or with a light dusting of powdered sugar. If serving as more of a dessert item then I would glaze them with lemon or orange and a sprinkle of crushed almonds on top...Perfect little treat for a Fall day!! ~Enjoy! Diane Almond & Maple Scones
Ingredients 1/2 cup almonds, sliced or slivered 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 cup sugar 3 Tbs maple syrup 4 tablespoons butter, very cold, cut into small pieces 1/3 cup milk 1/3 cup buttermilk 1 egg 1 teaspoon almond extract for garnish, powdered sugar or orange glaze Yield: 16 small scones Instructions You'll need a food processor for this recipe. Place the almonds into a food processor and process until they are a fine crumb. Add the remaining dry ingredients and pulse a few times to mix. Add the cold butter and process until well incorporated. Add the wet ingredients. Pulse and mix, just until it all comes together and forms a ball. Do not over mix! The dough will be a little sticky, make sure to flour your hands and any work surface. Remove dough from the food processor to work surface. Lightly dust dough with flour and roll into one big ball. Place parchment paper on a cookie sheet with a light dusting of flour. Divide dough into 2 balls. Flatten each ball into a disk, about 8-10 inches in diameter and 1-2 inches thick. Take a long bladed knife and cut the circles into 8 even wedges. (I use a pizza cutter dipped in flour.) pull each slice slightly away from middle (giving it room to rise in oven) Bake in a 350 degree oven for 12-15 minutes. Dust with powdered sugar or coat with orange glaze once cooled. |