White Chicken Chili

White Chicken Chili

Ingredients
  • 32 oz low sodium chicken broth
  • 16 oz boneless, chicken breasts
  • 15 oz can cannellini beans
  • 15 oz can no salt added black beans
  • 16 Oz. salsa verde
  • 2 tsp ground cumin
  • 2-3 Tbsp corn starch
Instructions
  1. Combine all ingredients in slow cooker.
  2. Cook on high for 4 hours, or low for 6 hours, until chicken is cooked through. Shred chicken with a fork and return to slow cooker. Mix well.
  3. Serve with desired toppings.
Topping Ideas:
  • cilantro
  • shredded cheese
  • green onion
  • crumbled tortilla chips
  • avocado
  • bread

Corned Beef & Cabbage

Corned Beef & Cabbage

Ingredients
  • 2 whole yellow onions, peeled
  • 6 whole cloves
  • 3 1/2 lbs corned beef, preferably bottom round
  • 3 whole carrots, peeled and cut into thirds
  • 2 bay leaf(s)
  • 8 whole black peppercorns
  • 1 medium whole head green cabbage
  • 5 whole russet potatoes, peeled and halved
  • 1 dash salt
  • 1 dash black pepper
  • hot-sweet mustard, to taste (optional)
Instructions
  1. Stud onions with cloves. Rinse corned beef in cold water to remove brine. Put beef in a large pot and add onions, carrots, bay leaves, peppercorns, and enough water to cover. Bring to a boil over high heat, cover, and reduce heat to low. Simmer for 2 hours, skimming occasionally.
  2. Wash cabbage, remove core and any torn leaves, then cut into 6 wedges. Add cabbage and potatoes to beef, then cover and simmer until potatoes are tender, about 25 minutes.
  3. Transfer beef to a cutting board and cover with a plate weighted with heavy cans (weighting makes meat easier to slice).
  4. Transfer onions, carrots, cabbage, and potatoes to a platter. Remove cloves from onions. Strain cooking liquid, discarding bay leaves and peppercorns. Return liquid to pot and cook over high heat until reduced by one-third, 20 – 30 minutes. Season to taste with salt and pepper
  5. Return vegetables to stock and heat through for about 5 minutes. Remove plate and cans from meat and cut across the grain, in 1/4 inch-thick slices. Arrange beef and vegetables on warmed platter. Moisten with stock. Serve with additional stock and hot mustard if you like.

St. Patrick’s Day Appetizers

www.cobornsblog.com - Family, Friends & Food with Jayne

Jayne

Happy St. Patrick’s Day!

A few years ago, I tried Corned Beef and Cabbage for the first time and found a new comfort food. The combination of Cabbage, Carrots and Corned Beef was fantastic. This year I thought why not try some appetizers for those St. Patrick’s Day parties. Continue reading

Peppermint Cream Hot Cocoa

Neat or On The Rocks with Harley - www.cobornsblog.com

Harley

Hello January! Old man winter it here with vengeance, blasting us with wind, cold and of course SNOW, so I thought a nice hot cocktail was just what we needed and this recipe does not disappoint.

If you love a Peppermint Andes Chocolate Mints, then you are going to love this Peppermint Cream Hot Cocoa recipe. Using only three ingredients, we step up your traditional Hot Cocoa to an adult beverage that you will not want to put down. And if you want to step it up a notch, topping with mini marshmallows and peppermint is recommended. Simply print the recipe below, pin in on Pinterest, watch the video… but please try it, because this is sure to become a new winter favorite! Continue reading