Ingredients
1 can cooking oil spray (pam)
1 tbsp olive oil
1 lb chicken breast, skinned, boned, diced
1/2 cup shallots, chopped
3 cloves garlic, minced
1 can tomatillas (18oz), drained and coursley cho
1 can ro*tel tomatoes, chopped but not drained
1 can chicken broth (13oz)
1 can chopped green chile peppers, not drained
1/2 tsp oregano flakes
1/2 tsp coriander seeds, crushed
1/4 tsp ground cumin
2 can cannellini beans, drained
3 tbsp fresh squeezed lime juice
1/4 tsp black pepper
1/4 cup sharp cheddar cheese, grated
Directions
Spray a large skillet with Pam, add Olive Oil and heat on medium high
until hot. Add diced Chicken and saute for 3 minutes or until done.
Remove Chicken from pan and set aside. Add Shallots and Garlic to the
pan and saute until tender. Stir in Tomatillas, Ro*tel Tomatoes,
Chicken Broth, Chile Peppers, and Spices. Bring to a boil, reduce and
simmer 20 minutes. Add Chicken and, Beans, cook for 5 minutes, stir
in Lime Juice and Pepper, heat and serve up into Chili Bowls topped
with Cheese. Or place all ingredients, except Cheese, in a Crockpot
and cook for 8 hours. Don't forget the Tortilla Chips, Sour Cream,
Avocado Dip and Mexican Beer. Good Eating. Hey it worked but I'm just
crossing my fingers! The new *P has ugly print compared to my old
one. How about yours? Just got back from the Vet, Again. Kitty
upchukking all last night. He has eaten some Rx food since he got
back but I think this is still just temporary. He may have to go to a
specialist. Just like one of the kids! Doug, Ted and I are going to
see Groundhound Day! 03/06 12:59 pm Warmest Regards, Pam
FOOD AND WINE CLUB TOPIC: BUSY COOK TIME: 03/06 1:16 PM
Servings: 4 servings
Chili Con-Causasian" (White Chili) Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions back into distant history, in truth as far back into history as early Egypt, and possibly even further than that. Interesting though that is, sadly, these early records were just simple hieroglyphic or cunieform instructions for preparing meals.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a collection of ancient tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a man called Apicius compiled some documents which described recipes enjoyed by the Romans. In his works, Apicius tells us how the roman meals were separated into hors d`oeuvre, main meal and desserts, a very modern way of dining. This early Roman chef describes how the Romans used a wide range of herbs and spices, including some familiar names such as basil, mint and parsley. Over the succeeding few centuries, the upper-class families of Europe competed to serve up the most extravagent meals, and as a result the best cooks and their recipes increased in prestige. Even so, it wasn`t until the 19th century that cookery and recipe books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated their lives to assembling, verifying, and writing down popular recipes of the day. When we get to the 20th century, cooking books are in great demand, mostly as a result of increased literacy, people having more leisure time and a general increase in wealth. |
We hope you enjoy this Chili Con Causasian_ (White Chili) recipe.
