White Chicken Chili

White chicken chili is not as hard to make pretty as traditional chili. Still, this was the best I could do to make this look as delicious as it tastes:

White Chicken Chili Recipe

1 small yellow onion, quartered

3 cloves of garlic, minced or pressed

1 (28 ounce) can of tomatillos, drained by about 1/3 (or 1 1/2 lbs fresh tomatillos)

1 (10 ounce) can of Rotel tomatoes, Mexican style if desired, drained

8 ounces of chicken broth

1/2 teaspoon organo flakes

1/2 teaspoon cumin seeds, crushed a little

1/4 teaspoon coriander

2 (15 1/2 ounce) cans of great northern beens, drained 

2 1/2 Tablespoons lime juice

1 pound raw boneless, skinless chicken breast pieces

Place all ingredients except chicken into Instant Pot and stir. Place chicken pieces on top of liquid. Pressure cook for 9 minutes and then manual release. 

Remove chicken pieces and shred. Return chicken to pot and stir. Serve with sour cream, shredded cheese, tortilla chips, or rice.

Notes: 

This recipe can be made in a crock pot by cooking all ingredients on high for two hours, then cooking on low for 6-7 hours. Remove chicken and shred about an hour before it is done.

If you use fresh tomatillos you may want to add a bit more chicken broth or leave the northern beans undrained.

You can never have too much rodeo stuff

You can never have too much rodeo stuff. I guess. 

At least I seem to feel that way since I have created yet another Texas/Rodeo digital scrapbooking kit.

This will be available at my Teachers Pay Teachers store at the end of next week and will be free for the month of May. 

OOPS! I lied! It will actually be available at my brand new Creative Fabrica store right this very minute! It may also eventually be available on TpT depending on how things work out with Creative Fabrica. Get it here or by clicking the preview.

Meanwhile, here's a link to my OTHER Texas/Rodeo digital scrapbooking kit:

It's sort of a shame that the colors don't coordinate but...oh well. Happy scrapping and I will hopefully update this post when I have the new rodeo kit available. 

 

Flourless Gluten-less Passover Cake

Here's a super delicious, super rich cake good for Passover, Pesach, and any other holiday. Also it's super yummy when it's not a holiday. 

It's even gluten free!

Cake Ingredients: 

1 1/4 cup sugar 

8 ounces semi sweet chocolate chips

2 sticks of butter

6 eggs, lightly beaten

1 cup cocoa

Glaze Ingredients:

3 tablespoons butter

4 ounces semi sweet chocolate chips

1 tablespoon milk

1 tablespoon honey

1/4 teaspoon vanilla

Cake:

Preheat oven to 375 degrees. Grease a 9 inch cake pan. Line it with parchment paper and then grease the parchment paper. Make sure to grease both the pan and the parchment paper.

Melt the butter with chocolate chips. Add sugar. Mix well. Add eggs a little at a time. Mix well. Add cocoa and stir until well blended. Add to cake pan and bake 35-40 minutes until risen with a firm crust on the top. Cake should be firm in the center. Cool for 10 minutes and then invert onto a plate.

Glaze:

Melt chocolate chips and butter. Stir in milk, honey, and vanilla. Pour glaze over cake. Decorate with chocolate chips if desired. Refrigerate for at least 20 minutes before serving.