Today's meal is a delicious White Chili
Chicken breast meat (pre-cooked), finely chopped
2 cups of frozen sweet corn
32 oz Chicken broth
3 8-oz cans of white beans (cannelli and white pinto)
1 white sweet onion, diced
8 oz Cream cheese
1 cup Celery, diced
Italian seasoning (oregano, cardamon, cilantro)
8 oz shitake mushrooms, cooked in olive oil
Red onion, diced
Pork belly (or bacon), roasted until crisp, then chopped
Sweet chili peppers (roasted in the bacon grease)
Heat olive oil and caramelize the onion and celery
While that is cooking, in a Cuisinart, puree the white beans (with a splash of broth)
Add to pot chicken broth, Italian seasoning and season with salt and pepper to taste.
Add cream cheese along with corn and pureed beans. Stir well. Simmer 5 – 10 minutes longer.
Add a splash of bourbon, and allow alcohol to burn off
Stir in chicken, fresh lime juice and cilantro.
Bring to a low boil, and then simmer for 10 minutes.
Serve with Sides
In a shaker, add
2 oz bourbon
3 teaspoons grapefruit simple syrup
a splash of Grande Marnier
A splash of water
A handful of ice
Shake and pour into a great glass
Magnus Top - MED (Marie N)
Begonia Sequin Top - MED (Sandy H)
Anakin Top - LG (Meg P)
Art - Foothills Print (Susan U)