White Chicken Chili

My friend Julie’s annual chili cook-off was Saturday and I made this white chicken chili.  It was a hit!  It won “Best Aroma,” but got lots of compliments on taste too.  I recommend trying it sometime!!


  • 2  lbs uncooked chicken breast or breast tenderloins (can be frozen)
  • 2 – 15 oz cans of white beans (drained)
  • 2 – 15 oz cans of white corn (drained)
  • 1 large sweet onion, chopped
  • 2 cloves garlic finely chopped (I use the frozen chopped garlic cubes)
  • 1 packet taco seasoning
  • 1 – 7 oz can of chopped green chilies
  • 1- 8 oz block low fat cream cheese, softened
  • 1 – 32 oz carton of chicken broth or stock
  • Optional toppings – sour cream, shredded cheese, cilantro

Place chicken in the bottom of crock pot and dump everything else on top, give it a stir and put the lid on.  Cook for 5-6 hours on low then carefully remove chicken breasts or tenderloins onto a plate and shred as finely as you can, then return chicken to crock pot, stir again to break up cream cheese chunks that remain.  Cook another 2 hours on low.  Alternatively you can cook on high for about half the time, just make sure the chicken is fully cooked of course.  If consistency is too soupy for you either use a potato masher to break up the chicken and beans more, or you can use a slurry of 3 TBS water, 3 TBS cornstarch mixed together then added to chili to thicken it.  If you add the slurry, stir and allow to cook another 30 minutes, allowing it to thicken.



Almond or Anise Sugar Cookies

This recipe makes soft sugar cookie dough that is easy to cut into shapes and that doesn’t need to be chilled ahead of time, so it’s fast and easy.  Total time from start to finish is less than an hour!


  • 1 cup butter, softened
  • 1 cup granulated white sugar
  • 1 tsp vanilla extract
  • 1 tsp almond extract (or anise extract)
  • 1 egg
  • 2 tsp baking powder
  • 3 cups all purpose flour

Sugar cookie icing:

  • 1/4 cup butter, softened 
  • 2 TBS milk
  • 1 tsp almond extract (or anise)
  • 1 1/2 cup powdered sugar
  • Optional – food coloring if you want colored icing

Preheat oven to 350° F.

In the bowl of your mixer cream butter and sugar until smooth, then beat in extracts and egg.

In a separate bowl combine baking powder with flour, then add a little at a time to the wet ingredients. The dough will be stiff. If it’s too stiff for your mixer, turn out the dough onto a clean countertop. Wet your hands and finish off kneading by hand.

DO NOT CHILL THE DOUGH. Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).

Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.  Allow to cool completely before frosting cookies.

Yielded approximately 50 cookies of different shapes and sizes.


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Recipe adapted from Katrina’s Kitchen blog.

Goat Cheese, Spinach & Onion Pizza

Something different for Friday pizza night!

  • One hour pizza dough or store bought pizza dough
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 yellow onion, chopped
  • 1-2 cups fresh spinach
  • 1/2- 3/4 cup goat cheese
  • 1/2 cup shredded mozzarella
  • Optional: cooked bacon and/ or chicken
  • Trader Joe’s balsamic glaze for top if desired

Preheat oven to 425.

Heat oil and butter in large wide bottomed skillet until butter is melted.  Add onions and stir to coat.  Sauté chopped onion until translucent and starting to caramelize, about 10-15 minutes.  Add spinach in for last 2 minutes and allow to wilt.

Spread dough out on baking sheet and bake for 5 min.  Take out of oven and spread goat cheese like sauce all over pizza.

Top with onions, spinach, and a little mozzarella… Add bacon or chicken if desired.

Bake at 425 for 10-13 minutes.


It’s very good with Trader Joe’s balsamic glaze on top!


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