Super Bowl Sunday Deliciousness: Savor the Moment's White Chicken Chili!

I know I promised you two fabulous interviews but before I post them, I would be remiss if I did not share this delicious recipe with you in time for Super Bowl Sunday!

I initially wrote about this recipe for White Chicken Chili in 2009 as I was cooking my way through the Junior League of Boca Raton's James Beard Award-winning cookbook, Savor the Moment. It is a delicious "go to" one pot meal perfect for satisfying a hungry mob of football fans. In my initial post, I wrote about the preparation of this dish, but I recently realized I did not actually post the recipe. So here it is, my Super Bowl gift to you, the recipe in its entirety! For ease of preparation, you might want to go ahead and substitute the 2 cans of rinsed white beans for the dried ones (I used Bush's Great Northern beans), this saves you from having to soak the dried beans overnight which I have not had much luck with for this recipe. Also, this recipe is easily adaptable so feel free to "make it your own" adding more or less of the ingredient(s) you desire - we like it spicy so I usually add more green chiles. For the beer, a light beer like Corona gives nice flavor without being too heavy but use whichever you like best. Because the recipe contains a beer, it is usually best served with one, how's that for an easy pairing?

I hope you enjoy this recipe as much as we did and have a fabulous Super Bowl Sunday! For more Savor the Moment Super Bowl recipe suggestions please click here. So, Football Fans, will the Patriots or the Giants reign supreme this year? I'd love to hear what you think!

Cheers,

 

White Chicken Chili
from the Junior League of Boca Raton's cookbook, Savor the Moment
 Ingredients
1 pound dried Great Northern Beans
2 1/2 pounds boneless chicken breasts
2 medium onions, chopped
1 tablespoon olive oil
4 garlic cloves, minced
2 (4-ounce) cans chopped green chiles, or to taste
2 teaspoons ground cumin
 1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/2 teaspoon cayenne
5 cups chicken broth
1 (12-ounce) can beer
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon white pepper (optional)
1/4 teaspoon black pepper (optional
3 cups shredded Monterey Jack cheese
salt to taste
Garnish
salsa
sour cream

Directions
Rinse and pick the beans and combine with water to cover in a large bowl. Let stand for 8 hours or longer.
Combine the chicken with cold water to cover in a large saucepan. Simmer for 15 minutes or until tender. Drain, cool and chop the chicken.
Saute the onions in the olive oil in a saucepan until transparent. Stir in the garlic, green chiles, cumin, oregano, cloves and cayenne. Saute for 2 minutes.
Drain the beans and add to the saucepan. Add the chicken broth, beer, lemon pepper, white pepper and black pepper. Bring to a boil and reduce the heat. Simmer for 2 hours or until the beans are tender, stirring occasionally.
Add the chicken and cook until the chicken is heated through. Stir in 1 cup of the cheese. Season with salt.
Ladle into serving bowls, Sprinkle with the remaining cheese. Garnish with salsa and sour cream.
Note: As a time-saver, substitute 2 cans of rinsed white beans for the dried beans.
Serves ten

"Siete de Mayo" Party & Firecracker Chile Cheese Pie

Since "Cinco de Mayo" fell on Wednesday this year (not the most conducive day for celebrating), some friends of mine decided to throw a "Siete de Mayo" Party on Friday, May 7th. Spearheading the event was my friend Lyndsay Anderson, who recently moved here from Scotland. Lyndsay is a fellow food and wine fanatic and writes an amazing blog entitled "Tomato, Tomatoe" (you have to hear her say it with the wonderful Scottish accent to get the full effect). This fabulous and informative blog covers the latest culinary issues and trends here in the US from her unique and fresh "outsider's" perspective. Lyndsay also introduced me to Chef John Paul who did the Junior League Cooking Demonstration at Bloomingdales a few weeks ago, and she and I have had some fun over the past year trying to figure out the "wonderful world of blogging." Lyndsay, her boyfriend Damian, Chef John Paul and Nancy Dockerty (good friend and President-Elect of the Junior League) collaborated in planning the festivities as well as the delicious, mouth-watering menu.

The party was held in the courtyard of Lyndsay, Damian and Nancy's condo building, the perfect place for hosting a Pre-Summer bash (although that evening, it felt like Summer had already arrived)! For our contribution, Steve and I brought the Firecracker Chili Cheese Pie (pg. 42) from "Savor the Moment": a delicious concoction of crushed tortilla chips, cream cheese, green chilies, jalapeños, and Colby and Monterey Jack Cheeses that's baked in a springform pan and then topped with chopped olives, tomatoes and green onions. Nancy, a native Texan, served up the delicious Dockerty Family Queso Dip with tortilla chips and I have to say it was pretty darn addicting! For the main event, Pulled Pork Tacos were on the menu, accompanied by Chick Pea, Tomato and Cilantro Salad, Grilled Corn on the Cob with Chipotle Butter, Watermelon and Feta Salad with Fresh Mint, and all the fixings - Delicioso! DJ Damian was playing some great tunes and the Margaritas, Modelos, Coronas and wine were flowing. We even had our own frozen Margarita machine graciously provided by some party guests (thanks, Kaki & Phil!).

With fabulous food, drinks and friends, a great evening was had by all - even Nancy's dog, Hercules seemed to enjoy the fiesta. The smoky, delicious Pulled Pork Tacos were positively divine as were all the accompaniments. The Firecracker Chile Cheese Pie was also pretty well-received and since it was right next to the fabulous Dockerty Queso Dip, the fact anyone noticed it is very high praise! If you are looking for a festive, flavorful dish to bring to a party this summer, seriously consider this one (I've included the recipe below). I am already looking forward to a "Seis De Mayo" party next year - big thanks to our fabulous hosts for such a fun and delicious evening. I hope you enjoy the recipe, and be sure to check out my friend Lyndsay's fabulous blog, "Tomato, Tomatoe" - ¡Buen apetito!

Firecracker Chile Cheese Pie
1 cup crushed tortilla chips
3 tablespoons melted butter
16 ounces cream cheese, softened
2 eggs
1 (4-ounce) can chopped green chiles
2 fresh jalapeños, minced
4 ounces Colby Cheese, shredded
4 ounces Monterey Jack Cheese, shredded
1/4 cup sour cream
Garnish
chopped green onions, chopped tomatoes and sliced black olives
Mix the crushed tortilla chips and melted butter in a bowl. Press over the bottom of a 9-inch springform pan. Bake at 325 degrees for 15 minutes.
Beat the cream cheese and eggs in a mixing bowl. Mix in the green chilies, jalapeños, Colby Cheese and Monterey Jack Cheese. Pour over the baked layer. Bake at 325 degrees for exactly 30 minutes. Cool for 5 minutes.
Place on a serving plate. Loosen the side of the pan with a knife and remove. Spread the sour cream over the pie. Garnish with green onions, tomatoes and olives. Serve with additional chips. Serves eight to ten.

Cheers,