White Chili - Something Different

My (Christy) sister gave me this delicious recipe for White Chili. It is warm and comforting, but very different from the traditional red chili. Give it a try!

1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1-1/2 teaspoons garlic powder
1 tablespoon canola oil
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup (8 ounces) sour cream
1/2 cup heavy whipping cream

In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Remove from the heat; stir in sour cream and cream. Yield: 7 servings.

Chili: The du Mée Way

Matthew and I (Christy) love some good chili on a cool Autumn or Winter evening. This is our favorite Chili recipe and probably Matthew's favorite meal.


1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 Tablespoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (15 or 16 ounces) kidney or pinto beans, rinsed and drained

Cook beef, onion and garlic in 3-quart saucepan over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients, except beans. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until desired thickness. Garnish with cheddar cheese and saltine crackers.

Announcing Chili Week!

Leaves are turning crimson and gold, football season is in full swing, the pumpkins and mums are out… that means autumn, and autumn means chili!

We at RFTT are pleased to announce our first-ever theme week, where we will share some favourites for the season with each other, and you, beginning with...

Walker Chili

Traditionally served in our household over spaghetti with cheese on top, this versatile and reliable standard is perfect for warming up the house with the wonderful scent of chili. This recipe makes a giant batch – half of which can be easily frozen and saved for later.

3 lbs. ground beef
3 lg. can tomatoes with juice
1 lg. can chili beans with juice
1 med. can kidney beans, drained
2 med. chopped onions
Garlic to taste
1 t red pepper
1 t oregano
1 T cumin
5 T chili powder
1 T paprika

Stovetop preparation: Brown meat in large pan, skim off fat, add onions and cook till tender. Add remaining ingredients. Simmer at least 1½ hours.

Crock pot preparation: Brown meat in pan, skim off fat, and add to remaining ingredients in crock pot. Cook on low for 6-8 hours or high for 3-4 hours.

Verde Chicken & Rice

This twist on chicken jack verde is a nice all-in-one dish. I (Leeann) particularly liked how the rice turned out.

1 cup uncooked rice
3 cups water
Chili powder
Chicken bullion
Cumin
Salt & pepper
1 onion, coarsely chopped
3-5 large chicken pieces (breasts or thighs)
1 large can salsa verde
Sour cream or cream cheese

Put rice at bottom of the crock pot with about half the chopped onion. Cover with water and season to taste with chili powder, bullion, cumin, salt and pepper.
Place chicken pieces on top of the rice. Add rest of onion and dust with seasonings if desired. Cover chicken completely with salsa verde. If desired, add a little sour cream or cream cheese to salsa. These can also be added for flavor about half an hour before serving.
Cook on low for 6-8 hours.

Note: though I haven’t tried it, I wager that mushrooms (canned or fresh) and/or roasted red peppers would make excellent additions to this concoction.

Individual Apple Crisps

Like Leeann, I love Autumn. I especially love to pick apples and then use them to bake many yummy things! One of my favorite things to make is Apple Crisp. I found this fabulous recipe that does not serve 10-12 so it is perfect for us!

1 cup thinly sliced peeled tart apple
1 tablespoon sugar
2 teaspoons water
2 tablespoons plus 2 teaspoons all-purpose flour
2 tablespoons brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash salt2 tablespoons cold butter
Whipped cream, optional (we use vanilla ice cream :-))

In a small bowl, combine the apple, sugar and water. Divide between two 6-oz. ramekins or custard cups coated with nonstick cooking spray. In a small bowl, combine the flour, brown sugar, cinnamon, nutmeg and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apple mixture. Bake at 375° for 20-25 minutes or until tender. Serve warm with whipped cream if desired. Yield: 2 servings

Maple-Glazed Salmon

This is one of those "less-than-exact" measurement type recipes. One reason is that I made it up, the other reason is that when I tried it, I made only a single serving, so the measurements are more like guidelines than fixed rules :)

Ingredients
4 salmon fillets
1/4 cup maple syrup
2 tbs ground mustard
2 tbs soy sauce
a little bit of olive oil (sorry, I don't have a clue how much I used)
1 tbs lime juice (lemon juice would probably be fine)

Combine maple syrup, mustard, soy sauce and olive oil in a microwavable dish or small saucepan. Heat either in the microwave for 30 seconds or so or on the stove until warm.

Place salmon fillets in a baking dish and brush, 1st with lime juice and then with the glaze. Broil until the salmon is cooked through and separates with a fork, flipping and brushing with glaze every four minutes or so (it cooks pretty quickly)