White Chicken Chili

INGREDIENTSNutrition

SERVINGS 5UNITS US

• 11 lb boneless skinless chicken breast, cut into 1/2 inch cubes
• 11 medium onion
• 1 1⁄21 1/2 teaspoons garlic powder
• 11 tablespoon vegetable oil
• 22 (15 1/2 ounce) cans great northern beans, rinsed and drained
• 11 (14 1/2 ounce) can chicken broth
• 11 teaspoon salt
• 11 teaspoon oregano - Or I used Cumin and coriander
• 1⁄21/2 teaspoon pepper
• 1⁄41/4 teaspoon cayenne pepper
• 11 cup sour cream
• 1⁄21/2 cup whipping cream
• 2 (4 ounce) cans diced green chilies

DIRECTIONS

1. In large saucepan, saute chicken, onion and garlic powder in oil til chicken is no longer pink.
2. Add beans, chilies and seasonings and chicken broth.
3. Bring to a boil.
4. Reduce heat and simmer (uncovered) for 30 minutes.
5. Remove from heat, stir in sour cream and whipping cream.
6. Serve immediately.

Spaghetti Sauce

Spaghetti Sauce - Stephanie Pedroza

3 pkgs Italian Sausage (about 3 lbs total)
   cook, uncovered in a pot
2 big tbs minced garlic
4 heaping tbs basil
2 28oz cans of crushed tomatoes
2 28 oz cans tomato sauce
1 cup sugar
2 heaping tbs spaghetti sauce mix

Let simmer for 6 hrs uncovered

Baked Beans

Baked Beans

8 slices bacon
1 med onion, diced
1/2 med green pepper, diced
3 28oz cans pork and beans
3/4 c bbq sauce
1/2 c brown cugar
1/4 c cider vinegar
2 tsp dry mustard or 2tbs dijon

1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about ¼ cup drippings. Remove bacon from pan and drain on paper towels.
2. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).
3. Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Coleslaw

Coleslaw

16 oz bag coleslaw mix
2 tbs diced onion
2/3 c miracle whip
3 tbs vegetable oil
1/2 c sugar
1 tbs white vinegar
1/2 tsp salt
1/2 tsp poppy seeds

Breakfast Casserole Muffins

Easy Breakfast Casserole Muffins

Yields: 12 muffins

Ingredients

• 3-4 pieces whole wheat bread, torn into small pieces (enough to fill muffin tins almost to top)
• 3-4 slices deli ham (look for preservative-free)
• 1 cup shredded cheddar cheese
• 8 eggs
• 1 cup milk
• 2 teaspoons ground mustard
• 1 teaspoon ground pepper (or more or less to taste)

Instructions

1) Preheat oven to 400°. Grease muffins tins well.

2) Drop bread pieces evenly in muffin tins until they come about 2/3 of the way up the tin.

3) Sprinkle ham pieces evenly in each tin.

4) Sprinkle cheese evenly in each tin.

5) Whisk together eggs, milk, ground mustard, and pepper.

6) Pour egg mixture evenly in each muffin tin.

7) Bake for 18 minutes or until golden brown on top and cooked through the middle.

Copper Onion Cauliflower

This is one of my favorite dishes at The Copper Onion in downtown Salt Lake (and actually, one of my favorite dishes in general). Caramelized cauliflower which is then covered in a rich, slightly tart mayonnaise-based dressing.

Here’s the recipe, graciously shared by The Copper Onion’s own Ryan Lowder

1 head cauliflower, cut into florets
½ cup Best Foods mayonnaise
1 Tbsp. chopped capers
Splash Worcestershire sauce
1 Tbsp. anchovy paste
2 garlic cloves minced
Salt and pepper
Extra virgin olive oil

1. Blanch the cauliflower in boiling salty water until just tender
2. Mix the mayo, capers, garlic, anchovy, salt and pepper in a bowl
3. Place a pan on the burner and get really hot
4. Add the oil, then cauliflower
5. Season with salt and pepper and caramelize as many sides of the cauliflower as you can
6. Toss the cauliflower in the bowl with the rest of the ingredients and mix well

The caramelization is key to this recipe, and really adds another dimension to the dish. When I made it, I got my sauté pan up to about 330°, splashed in some grapeola oil, and tossed in the blanched broccoli. Sauteed until the cauliflower had touches of deep brown caramelization all over, then tossed in the dressing.

Marinara Sauce

Marinara Sauce

1 tbs good olive oil
1 c chopped yellow onion
1 1/2 tsp minced garlic
1/2 c good red wine, such as chianti
1 28oz can crushed tomatoes
1 tbs chopped fresh flat leaf parsley
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper

Heat olive oil in skilet
add onion and suate over medium heat until translucent 5-10 min.
add garlic and cook for 1 more min.
add wine and cook on high heat, scraping up all brown bits in the pan, until almost all the liquid evaporates (3 min)
stir in tomatoes, parsley, salt, and pepper
cover and simmer on lowest heat for 15 min