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Friday, March 27, 2009

Friday Spotlight: Cheryl Brooks

Cheryl's Favorite Recipe

White Chicken Chili

4 cups water
4 tsp instant chicken broth
2 cans Great Northern Beans
2 boneless, skinless chicken breast halves
3 tsp ground cumin
1/4 tsp ground cloves
1/2 tsp red pepper flakes
1 cup chopped sweet pepper
3 cloves chopped garlic
1 large onion
2 tbsp olive oil
1/2 tsp ground cayenne
1 cup uncooked pasta shells or macaroni
1/2 cup sour cream
2 cups grated Monterey Jack cheese


In a large soup pot, saute onions in olive oil until soft. Add remaining ingredients except for sour cream, pasta, and cheese. Put chicken breasts in whole. Bring to a boil and then cover and reduce to simmer for about an hour until chicken is tender. Remove chicken and shred it using two forks. Return chicken to pot and add pasta. Cook for another fifteen minutes. Add one cup of cheese and stir until it melts. Serve topped with a dollop of sour cream and more grated cheese. Sprinkle with chives to make it look pretty and enjoy!

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