OCTOBER

OCTOBER

October 6, 2010

An October Heirloom!




Now let me tell you...my mother-in-law was a fabulous cook! She never failed to produce a dinner that was both delicious and beautiful to look at. On one occasion, when we were home visiting family in October, we sat down at the heirloom Duncan Phyfe dining table, to steaming bowls of her white chili. It is most memorable and today, at The Maine House, we serve Miss Bobbi's White Chili with Estelle's corn bread ! This is a perfect weeknight family meal on a cool October evening!











Miss Bobbie's White Chili
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - cooked and cubed
6 cups chicken broth
2 medium chopped onions
2 (4.5 ounces) can diced green chilies, undrained
4 cloves garlic, minced
2 teaspoon ground cumin
1 1/2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 pound Great Northern Beans
3 cups shredded Monterrey Jack cheese
Salt to taste
Course ground black pepper to taste
Sour Cream
Garnish-fresh parsley fresh cilantro


Directions
Sort and wash beans; place in large dutch oven. Cover with
water 2 inches above beans and let soak for 8 hours. Drain
and set beans aside. Cook onion and garlic in dutch oven
over medium high heat, stirring constantly. Add beans and
chicken broth. Bring to a boil and cover, reduce heat and
simmer 2 hours until beans are tender. Add cooked chicken,
one cup of cheese and salt and pepper to taste. Bring to a
boil; reduce heat and simmer, uncovered for ten minutes.
Stir often. Ladle chili into individual soup bowls and top each
with portions of 2 cups of cheese, sour cream, parsley& cilantro.


Estelle's Corn Bread

1 cup self-rising cornmeal
3/4 cup self-rising flour
3/4 cup vegetable oil 
1 cup cream-style corn
2 eggs
1 cup sour cream
1 cup grated sharp Cheddar
1/2 teaspoon cayenne pepper, optional


Directions
Preheat oven to 375 degrees.Generously season a cast iron skillet with up to 1/4 cup vegetable oil. Preheat the pan either in the oven or on the stove over medium-high heat. Mix remaining 1/2 cup vegetable oil and remaining ingredients together in a large bowl, stirring with a wooden spoon or rubber spatula until combined. Pour batter into the preheated cast iron skillet. Place skillet in the oven and bake until golden brown, approximately 30 minutes. If making individual size cornbread in smaller pans, they will require a shorter cooking time. Alternately, you can make this in muffin tins to make corn muffins, but check for doneness after 15 minutes.




"It's a toxic world but you have the power to protect yourself. Feed your life from the well of sweetness. Kind words. Good books.
 Music that makes your spirit soar.
 Movies that inspire." Susan Branch

1 comment:

I so love receiving your thoughts and comments. I also hope you found something that made you smile.