White Chicken Chili Recipe!

And now for our final chili recipe for the day! Hope you guys enjoy!

White Chicken Chili
Prep: 30 Minutes
Total: 1 Hour
Serves: 6 to 8

Ingredients: 
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Onion; Chopped
- 3 Cloves Garlic; Chopped
- 2 Jalapeno Peppers (1 Diced, 1 Halved; Remove Seeds for less heat)
- 1 Poblano Chile Pepper; Seeded and Chopped
- 1 Tablespoon Ground Cumin
- 1 Teaspoon Ground Coriander
- 1/2 Teaspoon Dried Oregano
- 1/4 Teaspoon Ground Allspice
- 2 Pounds Ground Chicken
- Kosher Salt and Freshly Ground Pepper
- 2 15-Ounce Cans White Navy Beans (Do Not Drain)
- 1 4-Ounce Can Chopped Green Chiles (Do Not Drain)
- 2 Cups Low-Sodium Chicken Broth
- 3 Corn Tortillas, torn, plus more for serving
- 1 Bunch Cilantro; Leaves Roughly Chopped
- Shredded Cheddar Cheese, Sour Cream and Pickled Jalapenos, for topping
- Lime Wedges; for serving

Instructions: 
1. Heat the olive oil in a large Dutch oven or pot over medium heat. Add the onion, garlic, both jalapenos, the poblano, cumin, coriander, oregano and allspice. Cook, stirring occasionally, until the vegetables are softened and the spices are toasted, about 7 minutes. Add the chicken, 1 teaspoon salt and a few grinds of pepper. Cook, stirring and breaking up the meat with a wooden spoon, until it starts browning, about 5 minutes.

2. Add the beans, canned chiles, chicken broth and 1 1/4 cups water; bring to a boil. Add the torn tortillas to the pot; reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 40 minutes.

3. Remove the halved jalapeno from the chili and stir in all but a few tablespoons of the cilantro; season with 1/2 teaspoon salt and a few grinds of pepper. Serve with assorted toppings, the reserved cilantro, lime wedges and more tortillas.

Enjoy!  

Squash-Black Bean Chili Recipe!

Hello again!
Here is the second chili recipe of the day! Hope everyone enjoys!

Squash-Black Bean Chili
Prep: 40 Minutes
Total: 1 Hour, 10 Minutes
Serves: 6 to 8

Ingredients: 
- 3 Tablespoons Extra-Virgin Olive Oil
- 1 Large Onion; Chopped
- 2 Bell Peppers (1 Red, 1 Yellow); Chopped
- Kosher Salt
- 3 Cloves Garlic; Minced
- 1 Tablespoon Ancho Chile Powder
- 1 Tablespoon Hot or Mild New Mexico Chile Powder
- 2 Teaspoons Ground Cumin
- 2 Teaspoons Ground Coriander
- 2 Teaspoons Dried Oregano
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Diced Fire-Roasted Tomatoes
- 2 15-Ounce Cans Black Beans (Do Not Drain)
- 2 Bay Leaves
- 1 Small Butternut Squash (about 1 pound); Peeled and Cut into 1/2-inch pieces (About 3 1/2 Cups)
- 1 Small Rutabaga (about 1 Pound); Peeled and Cut into 1/2-inch pieces (about 3 1/2 Cups)
- Pepitas, Sliced Scallions and Shredded Cheddar Cheese, for topping
- Cornbread, for serving

Instructions: 
1. Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and bell peppers, season with salt and cook, stirring occasionally, until the vegetables are tender and lightly browned, about 10 minutes. Add the garlic and cook 1 minute. Add the chile powders, cumin, coriander, oregano and tomato paste. Cook, stirring, until the vegetables are coated in the spice mixture, about 2 minutes, adding a splash of water if the mixture is dry.

2. Add 2 cups water, the tomatoes, beans, bay leaves and 1 teaspoon salt to the pot. Bring to a boil, then reduce the heat to a simmer and stir in the squash and rutabaga. Partially cover and cook, stirring occasionally, until the vegetables are tender and the chili is slightly thickened, 30 to 40 minutes. (Add up to 1/2 cup water if the chili gets too thick.) Remove the bay leaves and season with salt. Serve with assorted toppings and cornbread.

Enjoy! 

Beef-and-Pork Chili Recipe!

Hello everyone!
I decided that since it is going to be such a cold, snowy weekend that I would share some recipes for some delicious chili. Let's get started!

Beef-and-Pork Chili
Prep: 45 Minutes
Total: 4 Hours, 45 Minutes
Makes: 6 to 8

Ingredients:
- 4 Dried Guajillo Chile Peppers; Stems Removed
- 4 Dried Chiles de Arbol; Stems Removed
- 1/4 Cup Extra-Virgin Olive Oil
- 2 Freshno Chile Peppers; Sliced
- 1 Red Onion; Sliced
- 6 Cloves Garlic; Crushed
- 2 Teaspoons Ground Cumin
- 1 Teaspoon Dried Oregano
- Kosher Salt and Freshly Ground Pepper
- 2 Tablespoons Tomato Paste
- 1 28-Ounce Can Whole Peeled Tomatoes
- 2 15-Ounce Cans Low-Sodium Beef Broth
- 2 Tablespoons Masa Harina (Corn Flour)
- 1 Tablespoon Packed Brown Sugar
- 1 Tablespoon Apple Cider Vinegar
- 2 Pounds Ground Chuck; Cut into 1/2-inch Cubes
- 2 Pounds Boneless Pork Shoulder; Cut into 1/2-inch Cubes
- 2 15-Ounce Cans Pinto Beans; Drained and Rinsed
- Sour Cream, Diced Red Onion, and Chopped Avocado for toppings
- Tortilla Chips; For Serving

Instructions: 
1. Toast the dried chiles in a large heavy-bottomed pot or Dutch oven over medium-high heat, turning often, until slightly darkened and fragrant, about 4 minutes. Remove to a plate and set aside. Heat 2 tablespoons olive oil in the pot. Add the Fresno chiles, red onion, garlic, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring, until the onion softens, about 4 minutes. Add the tomato paste and cook, stirring, until the vegetables are coated, about 1 minute.

2. Add the tomatoes, beef broth, masa harina, brown sugar, vinegar and the toasted chiles to the pot. Bring to a boil, then reduce the heat to low; cover and simmer until the dried chiles soften, about 20 minutes. Working in small batches, puree the mixture in a blendar and transfer to a large bowl. Wipe the pot clean.

3. Season the beef and pork generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in the pot. Working in batches, add the meat in a single layer and cook, turning until browned, about 7 minutes. Remove each batch to a bowl with a slotted spoon as you go.

4. Return the meat to the post along with the pureed mixture and 3 cups of water. Bring to a boil, then reduce the heat to low; partially cover and cook, stirring occationally, until the meat is tender, about 3 1/2 hours. Add the beans and cook until tender, 15 minutes. Serve with assorted toppings and chips.

Enjoy! 

Recipe of the Day - Butterscotch-Bourbon Blondies!

Hello all and welcome to another Recipe of the Day! Today's recipe looks especially delicious so I hope you all enjoy!

Butterscotch-Bourbon Blondies
Prep: 20 Minutes
Total: 1 Hour
Makes: About 25

Ingredients:
- Cooking Spray
- 1 1/2 Cups All-Purpose Flour
- 3/4 Teaspoon Baking Powder
- 1/2 Teaspoon Kosher Salt
- 1 Stick (1/2 Cup) Butter; Softened
- 3/4 Cup Butterscotch Chips
- 3/4 Cup Lightly Packed Light Brown Sugar
- 1 Extra-Large Egg
- 1/2 Teaspoon Pure Vanilla Extract
- 1/4 Cup Bourbon

Instructions: 
1. Preheat the oven to 350F and spray a 9-inch square baking sheet with cooking spray or butter it generously. For ease, it is recommended lining the pan with a parchment paper and spraying that as well.

2. In a medium bowl, whisk the flour, baking powder and salt.

3. In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.

4. Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon, and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.

5. Spread the batter into the prepared pan and back for 20 to 25 minutes., or until a toothpick inserted into the center comes out with not much stuck to it. Let cool before cutting.

Enjoy! 

Recipe of the Day - Cookie Edition!

Hello all!
Welcome to Recipe of the Day - Cookie Edition! I will still be posting another recipe of the day but I wanted to post this cookie recipe because it looks so yummy! Hope you enjoy!

Elvis Cookies
Prep: 20 Minutes
Total: 40 Minutes
Makes: About 50 Cookies

Ingredients: 
- Cooking Spray
- 3 Cups Sugar
- 2 Sticks (1 Cup) Butter; Softened
- 1 Cup Peanut Butter (Crunchy or Smooth; your call)
- 2 Tablespoons Molasses
- 1 Tablespoon Pure Vanilla Extract
- Big Pinch of Baking Powder
- 2 Teaspoons Kosher Salt
- 3 Very Ripe Bananas
- 2 1/2 Cups All-Purpose Flour
- 1 1/4 Cups Chocolate Chips
- 5 Ounces Pretzels, Smashed (About 3/4 cup Pretzel Crumbs)
- 10 Bacon Strips; Cooked Crisp and Chopped Fine

Instructions: 
1. Preheat the oven to 350F and spray a baking sheet or sheets with cooking spray.

2. In a big bowl, mix the sugar, butter, peanut butter, molasses, vanilla, baking powder and salt until it's all one color. Add the bananas and smash them up real good in there.

3. Add the flour and gently mix until incorporated, with no lumps

4. Fold in the chocolate chips, pretzel pieces and bacon

5. Using two spoons, form balls about the size of a large walnut and drop them on the prepared baking sheet(s) at least 2 inches apart. Place the sheets in the fridge to chill for 10 minutes.

6. Bake for 12 minutes, or until golden on the outside and super gooey in the middle. Let them cool on a wire rack off the baking sheet.

Enjoy!

Recipe of the Day: Pralines!

Hello all!
Welcome to today's Recipe of the Day! Today's recipe is going to be Pralines! Hope you enjoy!

Pralines
Prep: 25 Minutes
Total: 1 Hour
Makes: 30

Ingredients:
- 1 1/2 Cups Granulated Sugar
- 3/4 Cup Lightly Packed Light Brown Sugar
- 1 Teaspoon Kosher Salt, plus another teaspoon for sprinkling
- 1 1/2 Cups Chopped Roasted Pecans
- 1/2 Cup Skim Milk
- 1 Stick (1/2 cup) Butter
- 2 Teaspoons Bourbon
- 1 Teaspoon Pure Vanilla Extract

Special Equipment Needed: Candy Thermometer

Instructions:
1. Place a large piece of parchment paper on a flat surface, preferably granite or wood.

2. Put all the ingredients in a large pot and attach a candy thermometer to the side. You need to be sure the thermometer goes deep into the mixture. Turn the heat to medium high.

3. Fill a bowl that's larger than the pot halfway with ice water and set it aside.

4. Stir the mixture with a wooden spoon. When everything has melted together, start checking the temperature. When the thermometer reaches exactly 236 degrees, remove the pot from the heat and stick it in the bowl of cold water to stop the cooking process. Stir for 45 seconds while the pot is in the ice bath to evenly cook the entire mixture

5. With a large spoon, start dropping puddles of the mixture onto the parchment. Make sure you're getting some pecans in every spoonful. If you feel like it, sprinkle just a bit of salt on top. Let them cool all the way. If you're in a humid environment, they might stay sticky, but put them in front of a fan and they should get dry.

6. Store them carefully in a tin, and don't stack them very high - three layers max, separated by wax paper.

Enjoy! 

Super Bowl Recipe! Chicken and Tater Tot Waffles Recipe!

Hello once again and welcome to the third and final Super Bowl Recipe (party recipe) for the day!

Chicken and Tater Tot Waffles
Prep: 25 Minutes
Total: 1 Hour
Serves: 8

Ingredients: 
- 1 1/4 pounds of Chicken Tenders; halved if large
- 2 Cups Buttermilk
- 2 Tablespoons Hot Sauce
- Vegetable Oil, for brushing and deep frying
- 2 Pounds (about 6 cups) frozen Tater Tots, thawed
- 2 Cups All-Purpose Flour
- 2 Teaspoons Paprika
- Kosher Salt
- 1/2 Teaspoon Granulated Garlic
- 1/2 Cup Honey

Instructions: 
1. Combine the chicken, buttermilk and 1 tablespoon hot sauce in a large bowl; stir to submerge the chicken. Let marinate at room temperature for 30 minutes.

2. Preheat the oven to 250F. Preheat a waffle iron (not Belgian) and lightly brush with vegetable oil. Line a baking sheet with parchment paper.

3. Working in batches, fill the waffle iron with a single layer of Tater Tots (they should be touching). Close the waffle iron and cook until browned and crisp, 6 to 8 minutes, depending on your waffle iron. (The waffles are done when they release easily without sticking) Transfer to the prepared baking sheet and place in the oven to keep warm. Repeat with the remaining Tater Tots.

4. Heat 2 inches of vegetable oil in a large wide pot until a deep-fry thermometer registers 360F. Toss the flour, paprika, 2 teaspoons salt and the granulated garlic in a large bowl. Remove the chicken from the buttermilk mixture using tongs; reserve the buttermilk mixture and dredge again in the flour. Fry until the chicken is crisp and golden, 4 to 5 minutes. Remove to a paper towel-lined plate to drain; season with salt.

5. Combine the honey, the remaining 1 tablespoon hot sauce and a pinch of salt in a microwave-safe bowl; microwave until just warm. Serve the chicken and waffles with the spicy honey.

Enjoy!