White Chili--Yum!

I found some ground chicken at Publix the other day. I've always wanted to make white chili and thought the ground chicken would be a good choice. I adapted this recipe from Paula Deen's...she called for pieces of chicken and soaking beans. I didn't want to hassle with soaking the beans so I used canned instead. It cut the time down from 1 1/2 hours to 30 minutes. This version could easily be made after work. It was easy and tasted great. I forgot to take a picture but might tomorrow with my leftovers. I put a dollop of table cream on each serving with some monterey jack cheese. You can find the table cream in the mexican food aisle. It comes in a small can. Hope you enjoy the chili!

White Chili
4 16 oz cans of white beans
2 T. butter
½ of a medium onion, diced
1 small can green chilies
1 T. minced garlic
1-pound ground chicken
1-2 T. ground cumin (add one and see if you want more then add the second)
1 tsp. ground black pepper
2 tsp. ground white pepper
Pinch red pepper flakes
1 tsp. dried cilantro (or use ½ bunch fresh)

In a Dutch oven or big pot, melt butter over medium high heat. Add onion and cook for 3 minutes until soft (may need to turn down to medium heat. Do not let the onion brown). Add garlic and green chilies; cook for 1-2 minutes more. Add the ground chicken plus the spices and cook until there is no more pink in the chicken. Add the beans and cook for 30 minutes at a low simmer.

Serve with shredded monterey jack cheese, table cream (or sour cream) and corn muffins.

One more thing, regarding the muffins and Foodie Friday...

Well, no one sent me any recipes. I'll try not to take it too personally. Since no one sent in anything- I'm keeping the Starbucks card. :) Thanks for the Americano people!

I'll share with you my idea for a muffin recipe: Dark Cherry Mocha Muffins

This is my tribute to Starbucks latest drink. I haven't made them yet, but I will- I promise.

This Friday, I made something sublime! A sugar-free (yes, I said sugar free) White Chocolate Cream Pie infused with Chocolate Hazelnut tea. Sounds crazy, huh? It was some kind of wonderful...

It was easy to make-

2 boxes sugar free white chocolate pudding

1 chocolate hazelnut tea bag

3 cups skim milk

1 cup heavy cream (You could use whipped topping, but why would you?)

Splenda- to taste

Vanilla extract- to taste

1 graham cracker crust

First, heat a cup of the milk and seep the tea bag for 3-5 minutes and let cool. Next, mix the pudding per box instructions using the infused milk and 2 more cups of milk. Pour the pudding into a graham cracker crust. Whip the heavy cream with Splenda and vanilla 'til stiff. After the pudding has set, spread the whipped cream on top. Let chill for a few hours or until you can't resist cutting a slice. Please note that although this pie is sugar free it is NOT calorie free, a point I had to keep telling myself. BTW, this was husband approved, too. So, you know it's good. Happy calorie counting! ;)