White Chili

A fall favorite around our house! It smells delicious as it is cooking, and is a fun alternative to traditional chili. And truth be told, it did win third place at the Slate Canyon Ward 2007 Chili Cookoff (although, yes, Dave did happen to be on the panel of three judges ...)


Directions:

Add oil to an electric skillet and then add onions and garlics, cook until onions are translucent.

• 1 T. oil
• 2 medium onions (diced)
• 2 garlic cloves (diced)

Add:

• 2 cups cubed chicken

Cook until chicken is no longer pink, then add the following:

• 3 cups chikcen broth
• 2 T. fresh lime juice
• 2 T. diced cilantro
• 1 tsp. ground cumin
• 1/2 tsp. diced oregano
• 1/4 tsp. tobasco sauce
• 1/4 tsp salt
• fresh ground black pepper to taste
• 11 oz. California & Washington frozen white sweet corn
• 16 oz. great northern beans (canned, with juices)
• 16 oz. baby butter beans (canned, with juices)

Simmer for about 1 hour in electric skillet. Enjoy

40 Cloves and a Chicken

This is a delicious meal with very little preparation, and very well priced (chicken quarters can be found for quite cheap). It is a juicy, succulent way to enjoy chicken.


Ingredients:

• 4 chicken leg quarters (or one whole chicken if you prefer)
  
• 1/2 cup plus 2 tablespoons olive oil
• 10 sprigs fresh thyme
• 40 peeled cloves garlic
• Salt and pepper
• Loaf of french bread
  

Directions:

• Preheat oven to 350 degrees F.
• Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
• Remove chicken from oven
• Turn oven onto broil. Slice french bread and lay out on cookie sheet. Baste olive oil from chicken pan on french bread and broil until brown.
  
• Garlic cloves can then be spread (like butter) onto broiled french bread. It sounds scary, but it is delicious!

Recipe courtesy of Alton Brown, Foodnetwork.com

Yogurt Chicken

Another old standby from Allyson's childhood. It's quite easy and a huge hit because the chicken stays so moist.

Ingredients:

• 2 cups crushed Ritz cracker crumbs
  
• 3 Tbl parmesan cheese
• 2 tsp garlic salt and any other herbs (we put an italian blend in)
• 8 boned skinless chicken breasts
• 1 cup Nonfat plain yogurt
• 1/4 cup melted butter (I usually skip the butter over the top, just to make it a little more healthy)

Directions:

Combine Ritz crackers, parmesan cheese and garlic salt/herbs. Pat chicken dry with paper towells (just to help the yogurt stick), coat each chicken breast with yogurt then coat with cracker mixture. Arrange in a greased 9x13 baking dish and drizzle 1/4 cup melted butter over the top. Bake at 350 for 45 minutes, or until chicken reaches an internal temperature of 160 F, and then remove from oven (carryover heat will take the chicken the rest of the way to 165 for safe consumption). We usually serve with wild rice and fresh green beans.