White Bean Chicken Chili

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When the days are cold and gloomy, you will love something warm and filling like this wonderful chicken chili!
  1. In large saucepot, cook bacon over medium-high heat 4 to 5 minutes or until crisp, stirring frequently. Reduce heat to medium. Add bell peppers, and onion, and cook 3 to 4 minutes, stirring frequently. Stir in chili powder, marjoram, oregano, cumin, and g
  2. Add tomatoes, beans, broth, and lemon juice, and bring to a simmer; simmer 20 minutes, stirring occasionally.
  3. Meanwhile, sprinkle both sides of chicken with jerk seasoning. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook 3 to 5 minutes or until deep brown in color, turning once. Reduce heat to medium, and cook chicken 5 to 6 minutes
  4. Ladle chili into serving bowls and top with chicken. Garnish with sour cream, pico de gallo and cilantro, if desired.
  5. Makes: about 14 cups

Apple, Bacon & Cheddar Stuffed Mushrooms

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Your guests will be raving about this flavorful and elegant appetizer for days after your next dinner party!
  1. Preheat oven to 350°. Carefully separate stems from mushroom caps. Place caps, gill side up, on rimmed baking pan. Coarsely chop stems; set aside. Stir together butter, and brandy and pour into mushroom caps. Sprinkle caps with 1 teaspoon salt, and &
  2. Meanwhile, in small skillet, toast pine nuts over medium-low heat 5 to 6 minutes or until lightly browned, stirring frequently.
  3. In large skillet, cook bacon over low heat, turning occasionally, until browned and crisp. Transfer to paper towels to drain and cool. Discard all but 2 tablespoons bacon fat. Coarsely chop bacon; set aside.
  4. Add garlic, and onion to pan with bacon fat. Cook over medium heat 5 minutes or until onion is soft. Add chopped mushroom stems and cook, stirring occasionally, 5 to 6 minutes or until most of the moisture has evaporated. Stir in apple; cook 3 minutes. Re
  5. Stir remaining ½ teaspoon salt, ¼ teaspoon pepper, pine nuts, bacon, breadcrumbs, ¼ cup Cheddar cheese, Parmesan cheese, and thyme into apple mixture. Stuff mushrooms with filling and top with remaining ¼ cup Cheddar cheese. Bake 5 min