Heart to Heart Recipes: 2018

Tuesday, December 11, 2018

White Chicken Chili

This is an original recipe by Kim Booth, the wife of Ronnie Booth, our favorite male vocalist of The Booth Brothers.

Used by permission from Kim Booth

Okay, here's the recipe for my White Chicken Chili.

Note: I don't usually measure when I cook so all measurements are approximate. I usually cook by taste.

I used an Instant Pot to create my broth.

I used two frozen boneless chicken breasts and 5 frozen drumsticks with skin and bones.

1 Tbsp. ground cumin
2 Tbsp. chili powder
1 tsp. poultry seasoning
Sea salt & pepper
6-8 cup water

Cook in Instant Pot under pressure for 30 minutes.

While chicken is cooking, in separate soup pot saute':
1 large onion, chopped
3 stalks celery, chopped
1 Tbsp. ground cumin
1-2 Tbsp. chili powder or chili seasoning mix
1 clove garlic, finely chopped
Sea salt & pepper
4 Tbsp. olive oil
2 Tbsp. butter

Saute veggies until slightly tender but still crunchy. Set aside until chicken and stock is ready.

Once the chicken is done, remove from stock and remove skin and bones and shred meat with fork. Add to veggies in soup pot and then add stock. Bring to a boil and then reduce to simmer.

Add to this mixture:
1 can diced tomatoes, drained
2-3 cans Cannellini beans, drained and rinsed
1 can creamed corn
1 can whole kernel corn, undrained
Add 1-2 cups water if needed
1-2 cups Half and Half or cream
Continue seasoning to taste.
Simmer 30 minutes on low.

Serve topped with your choice of :

tortilla strips
shredded cheeses
sour cream
diced avocado
chopped cilantro

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Thursday, July 26, 2018

Creamy Artichoke Dried Beef Chicken

Original recipe - Lois Breneman
Gluten-free and sugar-free

Make a thickened roux on the stovetop using real butter, gluten-free flour, coconut milk, salt, and spices to taste. Melt butter, add flour, stir well, and gradually add milk, stirring constantly until the mixture is thickened.

I don't measure when making roux, but if you've made more than 1 1/2 cups, save the remainder for another recipe. It freezes very well. When I make roux I make a large pan of it to freeze in small containers to use in place of cream soups in a can made with gluten and MSG.

To the thickened roux add:
1 large onion, chopped, and sauteed
1 small jar of artichokes, chopped, juice included
1 small jar of dried beef, chopped fine
8 oz. cream cheese, softened
Stir until mixed and the cream cheese is smooth.

Place in a baking dish:
6-8 chicken breasts, boneless and skinless (natural is best)

Evenly spread the creamy mixture over the chicken breasts.

Bake at 350° for 35 minutes or until the chicken is cooked through (no pink flesh).

Sprinkle fresh chopped parsley, dill, or rosemary over the top and serve.

Smashed Chickpea & Avocado Salad Sandwich

https://www.twopeasandtheirpod.com/smashed-chickpea-avocado-salad-sandwich/

This Smashed Chickpea & Avocado Salad Sandwich is a great quick and easy lunch option that is good for you too! The salad also makes a great dip!

yield: SALAD FOR 3-4 SANDWICHES

prep time: 10 MINUTES

total time: 10 MINUTES

INGREDIENTS:

1 (15 ounce) can chickpeas or garbanzo beans
1 large ripe avocado
1/4 cup fresh cilantro, chopped
2 tablespoons chopped green onion
Juice from 1 lime
Salt and pepper, to taste
Bread of your choice
Fresh spinach leaves or other sandwich toppings: lettuce, tomato slices, sprouts, etc.

DIRECTIONS:

Rinse and drain the chickpeas. Place on a paper towel and remove the outer skins. You can leave them on, but I like to remove them.
In a medium bowl, using a fork or potato masher smash the chickpeas and avocado together. Add in cilantro, green onion, and lime juice. Season with salt and pepper, to taste.
Spread salad on bread and top with your favorite sandwich toppings. I like to add fresh spinach leaves.

Note: This salad also makes a great dip. Serve with cut up veggies, crackers, or pita chips. Also, this salad is best eaten the day it is made because it will turn brown due to the avocado.