White Chicken Chili

White Chicken Chili

1 T. olive oil

1 medium onion

1 medium green pepper

1 small fresh jalapeño

1 1/2 tsp. ground cumin

1 can (15 oz.) cream-style corn

1 can (7 oz.) diced mild green chilies

2 c. whole milk

1 c. chicken stock

1 can (15 oz.) Great Northern beans

2 c. shredded cooked chicken

Salt and pepper to taste

1 1/2 c. shredded white cheddar cheese

Peel and dice the onion.  Stem, seed and dice the green pepper and the jalapeño. Rinse and drain the Great Northern beans.

Heat the olive oil in a Dutch oven.  Add the onion, green pepper and jalapeño.  Stir over medium-high heat until the vegetables are soft, about 5 minutes.  Add the cumin, corn, green chilies, milk, chicken stock and beans.  Bring to a boil, then reduce to a simmer.  Cover and simmer, stirring occasionally for 10-15 minutes.  Stir in the chicken.  Season with salt and pepper.  Stir in the shredded cheese and serve immediately.

                                           

Brownie Ganache Torte

 Brownie Ganache Torte

1 1/2 c. graham cracker crumbs

1/4 c. toffee bits

1 T. packed brown sugar

10 T. butter

1/4 c. heavy cream

1 T. coffee or Irish Cream liqueur

1 c. semi-sweet chocolate chips

1 (19.4 oz.) box brownie mix

3 T. water

3 large egg whites

1/2 c. chopped slivered almonds

Line a 10” springform pan with parchment paper in the bottom.  Melt 4 tablespoons of butter.  

In a bowl, mix graham cracker crumbs, toffee bits, brown sugar and the 4 T. melted butter with a fork until the crumbs are coated.  Press in the bottom of the springform pan.

In a saucepan, heat the heavy cream over medium-low heat until hot but not boiling.  Stir in the liqueur.  With a wire whisk, stir in the chocolate chips until smooth.  Remove from heat.  Pour the chocolate mixture over the crust in the springform pan and spread it out.  Freeze for 20 minutes.

Melt the remaining 6 tablespoons of butter.  Preheat the oven to 325 degrees.  In a large bowl, combine the brownie mix, the 6 T. melted butter and the water; beat with a spoon until combined.  In a small bowl, beat the egg whites with an electric mixer until soft peaks form.  Add to the brownie mixture and beat with an electric mixer until just blended.  Remove the crust from the freezer.  Spread the brownie batter over the chocolate layer.  Sprinkle the almonds over the top.  Bake at 325 egress for 45 - 50 minutes or until the center is puffed and set and the edges are firm.  Cool on a wire rack for 2 hours.  Run a knife around the side of the pan.  Refrigerate until serving time.

Top with whipped cream or vanilla ice cream if desired.