White Chicken Chili (Whitney) 6-8 servings

3 cups cooked shredded chicken

4 c chicken broth 

1 cup of water

3 cans(15 oz) white northern or cannellini beans rinsed and drained

1 T salted butter

1 T olive oil

1 medium onion, chopped

2 Jalapenos, finely chopped, remove membranes and seeds adjust to how much heat you can tolerate.( i omitted these all together)

4 cloves of garlic minced

8 oz of minced diced green chilis ( I used only 1 can)

1 cup corn (I used whole can) drained

juice of 1 lime

1 1/2 t cumin

1/2 t ancho chili powder

1/2 t dried oregano

1/2 t kosher salt

1/2 t black pepper

1/4 t smoked paprika

1/4 t cayenne pepper (I omitted)

1/2 c sour cream or plain greek yogurt

Toppings (optional)

sour cream

shredded monterey Jack cheese

chopped cilantro

sliced avocado

green onion chopped

corn chips

INSTRUCTIONS:

Place 1 cup of beans in blender with 1/2 cup of chicken broth and blend until smooth.  Set aside

Melt butter with olive oil

Add onions and jalapenos saute until soft and onions are translucent 2-3 minutes. Add garlic and cook 30 seconds.

Add pureed bean broth remaining chicken broth, diced green chilis, corn and rest of spices. Bring to a boil then turn down to simmer 

Cook for 15-30 minutes. remove from heat and stir in sour cream/yogurt and chicken.   You can see where I made it not so spicy. 

Top with your favorite toppings

Thai Chicken Satay Noodle Salad With Creamy Coconut Peanut Dressing

 Marinade and Creamy Coconut Peanut Dressing

1 c full fat coconut milk

zest from 1 lime

1/2 c crunchy peanut butter

1 T garlic

1 t ground ginger

1 T soy sauce

1/4 c  canola oil

2-3 T sweet chili sauce

1-2 T rice vinegar

Wisk everything together.  Use 1/3 of sauce to marinate chicken.  

Add 1-2 T rice vinegar to the 2/3 left over dressing to thin out for the salad dressing. Do not mix dressing with the marinade dressing that had raw chicken in it.

Chicken -Marinate 20-30 minutes

2 boneless, skinless chicken breasts or  6 thighs, cut into chunks

1/3 of marinade (save 2/3  remainder of marinade to use for dressing)

4 soaked wooden skewers

Preheat oven to 425°. Put  marinated chicken on water soaked skewers. Line baking sheet with foil, parchment  or silpat. Bake 20-25 minutes

Noodle Salad

7 oz multigrain spaghetti  boiled according to directions, douse with cold water, drain

1/ 4 red  cabbage, shredded or bag of raw coleslaw

1 medium cucumber, cubed

1 red bell pepper, cubed

1 c shredded carrots

1/2 c chopped cilantro

chopped peanuts

(opt) red pepper flakes

(opt) hot sauce

Assemble:

Pasta

Chicken

Salad toppings

Dressing 2/3 of marinade plus the 2-3 T rice vinegar

Chopped peanuts

Whitney made this for us at her house in Denver on our visit in August 2020.  So wonderful.  The tastes are amazing.

Bagels

Great source of Protein

Ingredients:

 1 c flour
2 t baking powder
3/4 t kosher salt
1 c non fat Greek Yogurt (Fage is best)
1 egg white, beaten

Preheat oven 375° Grease parchment or use Silpat.
Blend all ingredients.   Put dough on a floured surface and knead dough about 15 times. Divide into 4 equal balls. Roll each ball into a 3/4 inch rope.  Join the end to make bagels.  Brush on beaten egg white. Sprinkle both sides with your favorite topping.  "Everything Bagel Seasoning"
"Poppy seed, Sesame seed or plain.

Can use this for calzone, pizza crust, bread sticks.   So easy so yummy.

Almond Roca Knapp Style

2 C butter
2 C sugar
2 C slightly chopped almonds
3/4 C finely chopped almonds
12 Oz bag  chocolate chips or 2 C

1.  Spread 2 cups almonds onto a jelly roll pan
2.  Melt butter in saucepan
3.  Add sugar and stir continuously over medium -high heat until it reaches a full boil.
4.  Cook and stir for about 12 minutes or until it reaches 300/ or hard rock on candy thermometer
Toffee will be golden brown like PB
5.  Immediately take off heat and pour over almonds on cookie sheet
6.  Smooth toffee over almonds until its even
7.  while toffee is still hot drop chocolate chips evenly distributed on top
8.  Let chocolate melt
9.  Smooth melted chocolate over toffee with frosting spatula
10.   Sprinkle with 3/4 C almonds
11.  Allow to cool for several hours
12.  Break into pieces

This is seriously the best toffee I have ever tasted.  Whitney got recipe from her mother in law and made it for us for Christmas.