TMI: Mark can’t keep his paws off me when I’m in the kitchen.
Before you get all bug-eyed reading that, please know that Mark’s paws on me are with the intent of being obnoxious by way of tickling me. Which, for the record is very easily accomplished. Touch and tickle really isn’t my thing, ESPECIALLY when I’m in the kitchen.
It’s also not my thing after the hours of 9:30pm because…BOOK AND BED. I digress.
This past weekend, I was making the famous (or infamous depending on your relationship with highly addictive peanut butter-chocolate desserts) buckeyes and while being tickled, had a little stand mixer catastrophe. POWDERED SUGAR EVERYWHERE. The floor. The dog. The counter. The 4-year-old. Such a mess.
I served up dagger eyes as I thought through my clean-up tactics while Mark informed me that it was a user error and had nothing to do with him tickling me. He offered his help and I pointed him in the direction of the dust buster (which, by the way, does not work on powdered sugar – it comes shooting out the vented side).
Mark would like for everyone to know that his stand mixing skills are refined (and can withstand tickling) – he can shred chicken breasts in record speed and with superb consistency. It’s a nifty little trick and one you could certainly use on this recipe if the ‘ol 2 forks and a little elbow grease isn’t your thing.
This White Chicken Chili was a 1st place winner for a chili contest Sara entered. She was told that chili isn’t supposed to have chicken in it and boy, oh boy were those judges quick to reconsider. This one pot, creamy, comforting, and delicious chili is a definite keeper. A strong finish to my 9th Annual Chili Contest!
- 1 Tbsp olive oil
- 1 white onion, chopped
- 2 (4 oz) cans green chilies or jalapenos
- 1 Tbsp ground cumin
- 1 tsp dried cilantro or coriander
- 1 Tbsp dried oregano
- ½ tsp cayenne pepper
- 3 (15 oz) cans white beans, drained
- 4 cups chicken stock
- 1 (10.5 oz) condensed cream of chicken soup
- 3 (6 oz) boneless, skinless chicken breasts
- 2 cups shredded Monterrey Jack cheese
- Heat oil in a large stock pot over medium heat; saute onions for 10 minutes.
- Stir in chilies/jalapenos, cumin, cilantro (coriander), oregano, and cayenne. Add beans, stock, and cream of chicken; stir and simmer for 15 minutes.
- Add raw chicken and cook 15 minutes or until cooked through; remove chicken to a cutting board and shred between 2 forks. Return to pot along with the cheese. Stir and heat just to boiling. Serve hot.
I made this one last night and it was delicious! Can’t wait for the leftovers!