Smoky White Chili

It has finally become December, cold and crisp outside.  My husband  has been working outside this week and is cold and tired when he gets home.  Maybe something warm and yummy will make him feel better when he gets home.  Tonight I am making white chili.  Over the weekend I cooked several chickens over charcoal and hickory, one we ate for supper, the other I picked all the meat off of for this chili.  I also made chicken stock from the yummy smoky bones to use as a base.  Canned chicken broth and whatever leftover chicken you may have is fine for this recipe, but the smoky flavor you get with a pit chicken is fantastic.  A little liquid smoke would probably do about the same thing.  :) 

 You will need 1 medium onion, chopped (or 1 T onion powder), 1 jalapeno pepper, seeded and chopped, 1 tablespoon canola oil, 2 garlic cloves, minced, 4 cups chicken broth, 2 cans (15-1/2 ounces) great northern beans, rinsed and drained, 2 tablespoons minced fresh parsley, 1 tablespoon lime juice, 1 to 1-1/4 teaspoons ground cumin, 2 tablespoons cornstarch, 1/4 cup cold water, 2 cups cubed cooked chicken 

In a large saucepan, cook onion and jalapeno if desired in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened.

We like this with cornbread, but garlic bread would be good too.  Happy Tuesday!

Food Talks With Valerie

Corn Dogs!

We really like what we call game food, easy to eat, finger food, the kind of stuff you might find while tailgating or at a Super Bowl party.  I do try to healthier than tailgating junk food most of the time.  Tonight I am making corn dogs, sort of.

I start with a box or corn muffin mix, whatever brand you like.  Mix it up according to the package directions.  We like corn in it so I add a 1/2 cup or so of frozen corn.  Then I slice a package of hot dogs into the batter.

I cook mine in a "pancake puff" pan on the cook top, but a cake pop pan or mini muffin cups would work as well, at 400 till brown on top.

Serve these with  ketchup and mustard, just like a corn dog.  Yum!