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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one-pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes and found I like this one the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker! This is my Slow Cooker White Chicken Chili.

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Crock Pot

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Cilantro

Limes

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Avocado

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Prep Time: 15 minutes
Inactive Prep Time: soaking beans overnight
Total  Time:  6 hrs 45 minutes
Yields: 4 to 6 servings
Equipment: 7-quart Crockpot, chef’s knife, large mixing bowl, 1 (2-cup) measuring cup

Ingredients:
4 boneless skinless chicken breasts
1 1/2 tablespoons of dried oregano
1 1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of dried Great Northern beans, soaked and rinsed
2 ribs of celery, diced and cut into half-moons, include chopped leafy tops
3 cloves of garlic, minced
2 (4-ounce) cans of  Hatch green chilies, chopped
1 large onion, diced
1 green bell pepper, seeded and diced
1 quart of chicken stock, unsalted
1 cup of whole milk
1/4 cup Masa
1 (15-ounce) package of frozen shoepeg corn
2 limes, 1 juiced, 1 cut into wedges for serving
1 cup of Monterey Jack cheese, freshly grated, 1/2 cup reserved for serving
2 avocados, sliced for garnish
Cilantro for garnish
corn tortilla chips for serving

Directions:
The night before, pour 1 pound of dried Great Northern beans into a large mixing bowl. Cover the beans, by 3 inches, with water, cover, and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked through, about 6 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen shoepeg corn, straight from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a porcelain serving bowl, garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish. This is my Slow Cooker White Chicken Chili. Serve hot.

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Cabbage Soup

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Cabbage Soup has to be one of my very favorites when it comes to food for the soul. I believe, if you’re a fan of stuffed cabbage, you’ll love this soup.

I’m using Savoy cabbage (green cabbage is fine as well) and a 90% lean ground sirloin which makes for a healthier and better-tasting soup.

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Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6 servings
Equipment: 6-quart stockpot, chef’s knife

Ingredients:
2 tablespoons of olive oil
2 1/2 pounds of lean ground sirloin
5 cups of Savoy cabbage, core removed and chopped (substitute green cabbage)
1 cup of onions, diced
1 cup of carrots, diced
2 bay leaves
2 cloves of garlic, minced
2 tablespoons of tomato paste
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
1 teaspoon of red pepper flakes
1 cup of white rice, (Sucess rice Boil-in-a-Bag), remove from the bag
2 quarts of chicken stock, unsalted
2 cups of good tomato juice
Homemade Ciabatta Croutons for garnish
Parmigiano-Reggiano cheese, freshly grated for garnish

Directions:
Start by prepping all the vegetables going into the soup. This includes cabbage, carrots, garlic, and onions.

In a large stockpot over medium-high heat add olive and the ground sirloin. Using a wooden spoon begin breaking up the meat. Add Kosher salt, fresh ground black pepper, red pepper flakes, and tomato paste. Cook, stirring frequently, for 7 to 10 minutes or until meat is no longer pink.

Next, add the diced onions and minced garlic. Continue cooking, add the diced carrots, cook together for another 5 minutes. Throw in 2 bay leaves stir to combine.

Add the chicken stock. Using a wooden spoon, scrape up any bits that may be stuck to the bottom of the pot. Lower the heat to medium, slowly add the chopped Savoy cabbage. Using the wooden spoon to push the cabbage down into the liquid.

As the Savoy cabbage softens and wilts into the chicken stock, add the rice. Simmer (adjust the heat, to medium-low if needed, to a slow simmer) for 20 minutes stirring occasionally.

Finally, add the tomato juice, stir to combine. Turn the heat off, remove the bay leaves, and cover. Wait 10 minutes before serving. Garnish with Homemade Ciabatta Croutons and freshly grated Parmigiano-Reggiano cheese.

Homemade Ciabatta Croutons

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Pappardelle And Portobello Mushrooms In A Garlic Cream Sauce

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Portobello mushrooms have to be my very favorite mushroom. They have such a meaty flavor and texture. They’re just so delicious and satisfying. My favorite pasta is pappardelle. It only made sense to me that I bring them together. This is my Pappardelle And Portobello Mushrooms In A Garlic Cream Sauce.

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Milk

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Colander-Style Spoon

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Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: one 3-quart saucepot, two 6-quart saucepots, colander or colander spoon, whisk, Microplane, chef’s knife

Ingredients:
9 Portobello mushrooms, cleaned, gills removed and sliced
8 cloves of garlic (4 freshly grated, 4 minced)
1 (5-ounce) package of organic baby spinach
6 tablespoons of butter, unsalted
1/2 cup of all-purpose flour
1 teaspoon of red pepper flakes
1 1/2 teaspoons of nutmeg, freshly grated
1 teaspoon of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
1 quart of whole milk
1 cup of Parmigiano-Reggiano cheese, freshly grated
1 package of Pappardelle pasta (reserve 1 cup of starchy pasta cooking liquid)
2 tablespoons Italian flat-leaf parsley, roughly chopped for garnish

Directions:
Start by removing the stems and gills of the Portobello mushrooms. Next, using a damp cloth wipe off any dirt from the caps. Slice them about 1-inch thick. Transfer to a bowl and set aside.

Peel 8 garlic cloves, grate four and mince four. Set aside.

In a 3-quart saucepot over low heat, add the grated garlic to 1 quart of whole milk. Heat for 3 to 4 minutes allowing the garlic flavor to infuse into the milk. You don’t want the milk to come to a boil. After 3 to 4 minutes turn the heat off allowing the garlic to steep in the milk.

In another large saucepot over medium-high heat, melt butter with 1 teaspoon of red pepper flakes. Next, add the sliced mushrooms. Stirring frequently, cook for 10 to 12 minutes or until they’ve released their water and browned nicely. Add the minced garlic, Kosher salt, and fresh ground black pepper, stir to combine, cook for 1 minute more or until garlic becomes fragrant.

Reduce the heat to medium, add the flour to the mushrooms, stir to combine. Cook until the raw flour becomes smooth and past-like 1 to 2 minutes.

Next, combine the flavored milk to the pot containing the cooked mushrooms. Whisk the milk until it starts to thicken. As the milk sauce starts to thicken add the baby spinach. Switch back to a wooden spoon, grate fresh nutmeg into the sauce stir to combine.

Turn the heat off and move the pot off the heat before adding the grated Parmigiano-Reggiano cheese. Stir to combine.

In a large pot of salted boiling water drop the pappardelle. Cook for 8 to 10 minutes or until just al dente. Combine the cooked pasta into the pot with the mushroom and spinach cream sauce. Gently toss to combine. Garnish with Italian flat-leaf parsley.

Tip: Reserve a cup of the starchy pasta cooking liquid to help thin out the sauce if needed.

Ladle a good helping of my Pappardelle And Portobello Mushrooms In A Garlic Cream Sauce in a beautiful porcelain pasta bowl. Garnish with more grated Parmigiano-Reggiano cheese.

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