Recipes from the Internet

Recipes

Here are the recipes from this morning’s show :)

WHITE CHICKEN CHILI
MEXICAN CORNBREAD
PICO DE GALLO
APPLE ENCHILADAS
White Chicken Chili
1 onion, chopped
2 T. olive oil
3 cloves garlic, minced
4 chicken breasts cut into bite-size pieces
2 cups water
1 teaspoon each of salt, cumin, chili powder, oregano, white
pepper
2 teaspoons garlic powder and onion powder
2 T. chicken granules
4 (15 -ounce) cans cannellini beans, rinsed, drained and
divided
2 cans (14 ½-ounce) chicken broth
2 small cans green chilies
¼ cup water
2 tablespoons cornstarch
1 block pepper jack cheese, grated
Sauté onion in oil for 5 minutes and add the garlic and
chicken.  Cook until chicken is lightly
browned for about 4 minutes, stirring often. 
Stir in 2 cups water and all the seasonings.  Reduce heat and simmer covered for about 15
minutes.  Place 2 cans of drained and
rinsed beans in a blender, add broth and blend until smooth.  Stir the bean puree, remaining 2 cans beans
and green chilies into chicken mixture. 
Bring to a boil then reduce heat and cook 30 minutes to an hour,
stirring often.  Mix the cornstarch and
water together and add to the chili. 
Lastly, and add grated cheese; simmer until cheese is melted then serve.
OLD-FASHIONED MEXICAN CORNBREAD
A black skillet is a must for this recipe J
2 cups self rising cornmeal
2 tablespoons vegetable oil + 1 ½ tablespoons more
3 tablespoons sugar, optional
1 small can chopped jalapenos or diced green chilies
¼ cup onion, chopped
1 small can mexicorn, drained
1 cup sharp cheddar cheese
1 ½ cups whole milk or buttermilk
1 egg, beaten
Place the 1- ½ tablespoons vegetable oil in a black skillet
and heat on a burner for 2 to 3 minutes. 
Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining
ingredients together well.  Turn the heat
off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.
PICO DE GALLO
5 vine-ripe or plum tomatoes, chopped and seeds taken out
½ cup finely chopped red onion
1 fresh jalapeno, seeded and chopped
Juice of one small lime
½ cup fresh cilantro chopped
2 garlic cloves, chopped
salt and pepper to taste
Combine all of the ingredients into a bowl and refrigerate
for at least one hour before serving.
APPLE ENCHILADAS
1 (21-ounce) can apple pie filling
6 (8”) flour tortillas
1 teaspoon ground cinnamon
1/3 cup butter
½ cup brown sugar
½ cup sugar
½ cup water
Vanilla ice cream
Spoon the apple pie filling down the middle of each tortilla
and sprinkle each evenly with cinnamon. 
Roll up and place seam side down on a lightly greased baking dish.  Bring butter and next 3 ingredients to a boil
in a medium saucepan.  Reduce heat and
simmer on low for 3 minutes, stirring often. 
Pour over the enchiladas and let sit for 30 minutes.  Bake at 350 for 20 minutes.  Serve with vanilla ice cream and ladle the
syrup over the ice cream.  Delicious!


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