White Bean Chicken Chili

1 tbsp Olive Oil
1 small Onion, finely chopped
2 cloves Garlic, minced
1 med. Red Bell Pepper, finely chopped
2 cans White Beans, drained & rinsed
4 oz. can diced Green Chilies
1/2 tsp Cumin, ground
1 tsp Chili Powder
2 cups Chicken Broth
3 Chicken Breasts
2 tbsp Lime Juice
1 tbsp Cilantro, crushed
1 tbsp Salsa per serving

Season Chicken Breast with salt & pepper. Bake at 350 degrees for 35 minutes. Cool slightly then cube.

In a large pot heat the Olive Oil over med heat. Add the Onion, Garlic, & Red Pepper. Saute for 5 minutes. Stir the White Beans, Chilies, Cumin, Chili Powder & Chicken Broth. Bring to a boil, reduce the heat & simmer 10 minutes. Stir in the Chicken & simmer for 15 minutes. Stir in Cilantro wait 1 minute then stir in Lime Juice. Add 1 tbsp of Salsa on top of each serving of Chili for garnish.

*Navy Beans are the White Beans that work best.
*Tastes similiar to Don Pablos.
*Leftover roasted chicken can also be used. Roughly 1/2 to 1 pound of chicken needed.

Lori's Chili Recipe

1 pound Italian Sausage, Hot
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 White Onion, diced
2 cloves Garlic, diced
2 Habenaro Peppers, diced
1 can Dark Red Kidney Beans (drained & rinsed)
1 can Chili Beans (drained)
1 15 oz can of Whole Tomatoes, cut up some
1 8 oz can Tomato Sauce
3 tsp Chili Powder
1/4 tsp Basil, crushed
1/2 tsp Black Pepper, ground

Brown sausage with peppers, onion, and garlic. Drain fat.
In large saucepan or slow cooker mix meat/veggie mixture, beans, tomatoes, tomato sauce, and seasonings.
Cook for 4-10 hours. (Depends on the level of heat.)

Hints:
1. wearing disposable gloves seems to be the best way to keep the habenaro juices from seeping into your hands. so wear the gloves the entire time your working with those peppers.
2. when all the ingredients are put together it will look rather thick, but dont worry during the cooking some moisture will release and it will be the perfect consistency.
3. we like to serve this is little bread bowls.

Cheese-Stuffed Mushrooms

Printable Version of this Recipe

Few things I've found when making these... First people don't always seem to want to eat a large mushroom.  So I have stopped using Stuffing Mushrooms and use Regular Mushrooms instead.  Second thing is that the recipe calls for way too much filling.  Even when I have made this recipe several times I STILL end up with TOO MUCH.  Lastly that these work out quite nicely to make ahead of time.  Just need to follow all the steps except baking and then place in the refrigerator until it's time to make them. Now without further ado...

1 pound medium Mushrooms

1/4 cup Green Onions, finely chopped 

2 cloves Garlic, finely chopped*

1/4 cup Butter

1/2 cup Bread Crumbs, dry 

1/4 cup Parmesan Cheese, grated 

2 tbsp Parsley, snipped 

1/2 tsp Salt

1/2 tsp dried Basil

1/4 tsp Pepper
Mozzarella Cheese, Grated

*Refrigerated Ready-to-use Minced Garlic can be used here as well

Remove stems from mushrooms.

Chop about half of the stems finely.  Cook mushroom stems, green onions, and garlic in butter over medium heat until tender, about 5 minutes.

Remove from heat; stir in remaining ingredients (except mozarella cheese). Fill mushroom caps with stuffing mixture.

Place mushrooms filled sides up, in a greased baking dish. Top mushrooms with grated mozarella cheese.

Bake at 350F for 15 minutes.