Comfort foods... they pair great with the colder weather ahead! Here are a few of our favotires!
White Chicken Chili
2 lbs. diced boneless skinless chicken breasts
1 medium white onion
1 can Bush’s white chili beans (16 oz.)
¼ cup butter or olive oil
¼ cup flour
3 cups chicken broth
¾ cups light evaporated milk
1 teaspoon tabasco/hot sauce (optional)
1 teaspoon ground cumin
1-1/2 teaspoons chili powder
½ teaspoon salt
2 (4 oz.) cans mild green chilies w/juice
6 oz. shredded Monterey Jack cheese
½ cup sour cream
Melt butter and whisk flour in 6-8 quart heavy kettle. Cook slowly couple minutes stirring. Slowly add chicken broth and evaporated milk, stir continuously. Bring to boil, simmer 5 minutes or until thick. Add Tabasco, seasonings, beans, green chilies, onion, chicken and cheese. Cook over low heat, stir occasionally, about 20 minutes. Stir in sour cream. Makes 4-6 servings
1 pound ground turkey
1 pound ground pork sausage
(or 2 pounds ground beef)
2 large garlic cloves, minced
3 TBSP olive oil
1 can (28 oz.) diced tomatoes
2 cups frozen whole kernel corn (or 1 16-oz. can, drained)
1 can (16 oz.) pinto beans, drained
1 can (16 oz.) black beans, drained
1 small can (4-7 oz.) green chilies
2 cups chicken broth (or a little more, as needed)
1 cup Pace picante sauce (mild or medium)
1 TBSP ground cumin
1 tsp cayenne pepper (or 1 tsp chili powder)
8 green onions with tops, sliced
(Optional) Chopped fresh cilantro, Mexican shredded cheese, sour cream, and tortillas chips
Brown meat with garlic in oil in Dutch oven; drain. Add tomatoes, picante sauce, green chilies, cumin, cayenne (or chili powder), salt & pepper to meat mixture.
Bring to a boil; reduce heat. Cover and simmer 20-30 minutes.
Add corn, beans, onions; continue cooking, uncovered, 10-20 minutes.
Top with cilantro, if desired, as well as sprinkle with Mexican shredded cheese, additional Picante sauce, sour cream, and tortillas chips.
Makes 6-8 servings, about 10 cups of stew.
Polish Stuffed Cabbage Rolls
(Golabki / Golumkies / Golumpkis)
12 large cabbage leaves
1-1/8 lbs. ground beef
1⁄8 lb. pork sausage or 1/8 lb. ground pork
1⁄2 c. rice, cooked, with 1 T. butter (1 c. rice when cooked)
1⁄3 cup milk
1 teaspoon salt
2-1⁄4 tsp. pepper
1⁄2 tsp. sweet basil
1 tsp. garlic powder
1 T paprika
1-1⁄2 T. onions, grated
1-1⁄2 T. celery, diced
1⁄4 c. shredded carrot
1⁄2 c. cabbage, shredded
2 (8 oz.) cans tomato sauce
1 T. brown sugar
Cut 12 large leaves off of cabbage head, cover leaves with boiling water, let stand until leaves are limp (2-3 minutes); then drain OR core cabbage head, and boil cabbage until leaves are tender enough to remove easily (10-15 minutes), very carefully remove 12 large leaves (You may have to peel the outer layers first and then return the cabbage to cook and continue peeling the leaves until all are done); then drain.
Mix beef, pork, rice, egg, milk, seasonings, and vegetables.
Preheat oven to 350° F.
Put 1-4 tablespoons (depending on size of leaf) of meat mixture in center of each leaf; tuck in sides and roll to cover meat (I roll any leftover filling into meatballs and cook them with the cabbage rolls). Place, seam side down in baking dish.
Mix tomato sauce with the sugar; pour over rolls. Cover and bake for 45-60 minutes. Makes 4-6 servings.
Chicken Pot Pie
2 cups diced peeled potatoes
1-3/4 cups sliced carrots
1 cup butter, cubed
2/3 cup chopped onion
1 cup all-purpose flour
1-3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
3 cups chicken broth
1-1/2 cups whole milk
4 cups cubed cooked chicken
1 cup frozen peas
1 cup frozen corn
4 sheets refrigerated pie crust
Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
Freeze option: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.
Instant Pot Mac and Cheese
16 oz. uncooked elbow macaroni
4 c. chicken broth
2 T. butter
1 tsp. hot pepper sauce
1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
2 c. shredded Cheddar cheese
1 c. shredded Mozzarella cheese
1/2 c. ahredded Parmesan cheese
1/2 to 1 c. milk
Add the uncooked macaroni, chicken broth, butter, hot sauce, garlic powder, pepper, and salt to the Instant Pot.
Place the lid on the pot and set to sealing. Cook on manual function, high pressure for 5 minutes. Then, do a quick release.
Add the milk, then the cheese to the pot in 3-4 handfuls, stirring in between each addition until smooth and creamy. Season as necessary to taste. Makes 8 servings.
2-3 cups dried bread crumbs
4 cups scalded milk
3/4 cup sugar
2 tbsp butter
1/4 tsp salt
1/4 tsp nutmeg
1 tsp vanilla
1-2 cups raisins
Soak bread crumbs in milk (5 min.) Beat eggs until light and fluffy. Add sugar and butter, salt, nutmeg, vanilla and raisins. Mix well.
Pour into greased baking pan or casserole dish. Place it into a slightly larger & deeper pan, with enough hot water to cover mixture so edges don’t brown and dry out.
(A round casserole dish and roaster work great.)
Bake 1 hour at 350° F, until firm.
Quote of the Week:
“October is the fallen leaf, but it is also a wider horizon more clearly seen. It is the distant hills once more in sight, and the enduring constellations above them once again.” ~ Hal Borland