Well we had a a ward activity a couple of weeks ago, the Annual Chili Chocolate Cook Off. We actually were not planning on being there, but then our plans fell through the day before and we were able to attend. So we made a Chili dish and a Chocolate dish. Apparently people liked it .......
And if you look closely Emeril Lagasse and Gordon Ramsay approved!!
For play group we went to Chuck E. Cheese this week. Annalise had a blast. I let her take her coins and play whatever games she wanted to. She loved a popcorn game that spit out ping-pong balls and then gave her 4 or 5 tickets at the end. However, her favorite thing was the picture machine which (as you can see) we did several times.
As requested by Heather.....(sorry it took me so long)
White Chicken Chili
1 medium white onion
5 cloves garlic
3 chicken breasts (about 1.5 lbs.)
Chicken rub (optional, instructions below)
4 tbsp. butter
6 tbsp. flour
½ cup heavy whipping cream
1 cup milk
2- 15 oz. cans butter beans
2- 15 oz. cans navy beans
16 oz. salsa verde
4.5 oz. chopped green chiles
1 white chili flavoring packet (McCormick)
Monterrey Jack cheese
1- Sautee onion in butter and oil over medium heat for 3 to 4 minutes, then add crushed garlic cloves, and continue to cook for another 5 minutes. Transfer onions and garlic to soup pot, leaving behind as much oil/butter as possible.
2- Cut chicken into ¼ inch cubes, and cover with chicken rub consisting of 2 tsp. salt and 1 tsp. of each of the following, black pepper, onion powder, garlic powder, coriander, cumin, and chili powder. Cook chicken in remaining oil/butter. Add to onions and garlic in soup pot.
3- Melt 4 tbsp. butter and slowly add 6 tbsp. of flour. Once it is even, slowly add in cream and milk until it reaches an even consistency. Transfer into soup pot and turn stove to medium heat.
4- Add in beans, salsa, chiles, and flavoring packet. Mix together, and simmer for a few hours, or until you can’t resist.
5- Serve with shredded cheese, chopped cilantro and sour cream.