And to celebrate, I’m having my first-ever giveaway. For the next two weeks, if you leave a comment on this page and also link to it in your blog, you’ll be entered for a random drawing to win 3 patterns by Karie Patch Designs. I’ve come to know Karen DuMont through our Electric Quilt classes at Quilting Adventures and she comes up with the cutest designs. Even if you don’t win this time, I hope you’ll check out Karen’s patterns and buy some.
So you’d think I’d have a really great post prepared for this auspicious occasion, but to be honest, it snuck up on me. I was thinking I started this in November of last year and was shocked, shocked, when I took the time to look it up to find that I only had a few days.
So I have no new quilt projects to share, no new photography, but I do have some favorite fall recipes that I dug out. I love to make soups and stews this time of year (why is it that every recipe makes so much? Since it’s only John and I, we either eat it all week until we’re sick of it, or I freeze it and we forget about it. That just happened this week, when I pulled a container of soup out of the freezer that I made in September of last year. Yikes! Well, either it was going to be freezer burnt and inedible or halfway decent. Amazingly, it was good!).
White Chicken Chili
1……..2-pound cooked rotisserie chicken
1…….. tablespoon olive oil
2…….. medium yellow onions, peeled and chopped
4…….. cloves garlic, minced
8…….. ounces canned green chillies, chopped
1-1/2…. teaspoons EACH: cumin, oregano
1/4…… teaspoon EACH: ground cloves, crushed red pepper flakes
2…….. 15-ounce cans white northern beans, drained
6…….. cups chicken broth
3…….. cups shredded Monterey Jack cheese, divided
salt and pepper to taste
salsa, halved grape tomatoes, chopped fresh cilantro, sour cream (optional serving suggestions)
Remove meat from chicken and shred.
Heat oil in large pot over medium-high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano, cloves and crushed red pepper, and saute 2 minutes. Add beans and broth and bring to a boil. Reduce heat and simmer a few minutes. Add chicken and 2 cups cheese and stir until cheese melts. Season to taste with salt and pepper.
Serve with salsa, remaining cheese, tomatoes, cilantro, and sour cream if desired. Makes 6-8 servings.
This is extra yummy and the freezing tip that I believe saved the more-than-a-year-old soup is to fill your container (don’t forget to leave a little head room) and top it with plastic wrap. Push down on the wrap so that it is in complete contact with the surface of the soup. This prevents ice crystals from forming. I’ve tried different kinds of containers for freezing and I’m really liking the Ziploc Twist-n-Loc. They come in different sizes and I freeze a combination of 1 cup (for single servings) and 2-or-more cups if we’re both going to eat it.
I hope you enjoy this recipe, I’ll be posting more throughout the two-week birthday celebration period.