White Chicken Chili with Bacon
Ingredients:
2 cans white kidney, cannellini, or white beans
1 lb chicken breast, cut into 1 inch cubes
5 slices thick-cut Gluten Free bacon, chopped
2 shallots, diced
1 large carrot, diced
5 leaves fresh basil, chiffonade
1/2 cup brown sugar
3 tbsp. olive oil
1 tsp. paprika
1/2 tsp. chili powder (or more, to taste)
salt & pepper, to taste
Directions:
Warm the olive oil in a stockpot over medium-high heat. Add the shallots and carrots, cook until shallots start to become translucent (about 3-5 minutes). Add the bacon and cook for about 5-7 minutes, stirring to prevent burning or sticking. Lower heat to medium and add chicken and brown sugar. After sugar has thoroughly melted, reduce heat to medium-low and add the canned beans with the liquid from the cans, along with the basil, paprika, chili powder and 1/2 teaspoon of both salt and pepper. Allow to cook for at least 45 minutes, stirring occasionally.
Taste the chili and add salt, pepper or chili powder as desired, allowing chili to cook for at least 5 more minutes after spices are added. Serve.
* This recipe can be made in the slow cooker. Add all ingredients to slow cooker crock and stir to blend. Cook on low for 5 hours or more.
Gluten Free Brownie Pops
Ingredients:
Your favorite Gluten Free Brownie Mix, and ingredients to prepare mix
2/3 cup semi-sweet chocolate chips
1 1/2 teaspoon shortening
Sprinkles, sanding sugar, chopped nuts, flake coconut or other edible decor
16 craft/popsicle sticks or lollipop sticks
*Special Equipment: Brownie Pop Mold or Square Baking Pan lined with foil or parchment paper
Directions:
Prepare brownie mix according to package directions. If using a brownie pop baking mold, fill the cups and bake for 25-30 minutes at temperature directed by mix. Otherwise, bake according to mix directions in a square pan lined with foil or parchment paper and sprayed lightly with non-stick cooking spray.
For Brownie Pop Molds:
Cool brownies completely while in mold. Invert the mold and press gently to release brownie pops. n small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 45 seconds, stir until smooth. If necessary, microwave additional 5-10 seconds at a time. Dip each stick into the melted chocolate and insert into brownies (do this step for all brownies first, so sticks have time to dry before you begin to decorate.) Dip 1/3 to 1/2 of each brownie into melted chocolate; and add sprinkles or other decor immediately. Allow to dry on waxed paper or foil.
For Brownies Baked in a Square Pan:
Cool brownies completely, then place in freezer for 30 minutes. Remove brownies from pan by lifting foil or paper; peel foil or paper from sides of brownies. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze another 30 minutes.
In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 45 seconds; stir until smooth. If necessary, microwave additional 5-10 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; and add sprinkles or other decor immediately. Allow to dry on waxed paper or foil.
Vanilla Bean Ice Cream
Ingredients:
Directions:
Combine cream and milk in pan over medium heat. Reduce heat to low. Beat eggs yolks, sugar and vanilla extract ‘Crush' until smooth. Gradually add egg mixture to warm cream mixture, stirring to prevent curdling. Add to ice cream maker and follow manufacturer instructions.
Simple Wine Spritzer
Ingredients:
1 cup club soda (also called "soda water")
1 cup white, red, rose` or dessert wine
ice
frozen fruit or sliced citrus, optional
Directions:
Fill glass with ice, and add 1 part soda to one part wine. garnish with frozen berries, frozen fruit or citrus wedge. Serve Immediately.
*Ratio of wine to soda can be adjusted to taste.
