White Chicken Chili

A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.

A bowl of chicken chili with cilantro and sour cream in the background.

If you are a fan of chili and have not yet tried White Chicken Chili, you must!

Although this chili is not technically white, it is softer and lighter in color than a traditional tomato based chili. My recipe is a bit richer in color than most and has a nice, creamy texture which is a requirement for chili in my book.

A bowl of chicken white bean chili with toppings shot from over the top.

White Chicken Chili vs. Traditional Chili

What makes White Chicken Chili different than traditional chili? Most obviously, it calls for chicken in place of beef. In addition, there are no tomato products of any type and instead, it has a deliciously seasoned chicken broth base. And, finally, white chili should include only white or lighter colored beans, so leave the red kidney and black beans in the pantry. Peppers are an important component as well, but if you are sensitive to heat, you can easily control the spice level and I’m going tell you how!

Ingredient Notes

The ingredients for White Chicken Chili with text overlay.
  • Chicken – You’ll need about 1 1/2 pounds of boneless, skinless chicken breast.
  • Beans – Creamy white cannellini beans are a must for this chili but I also like to add some pinto beans. Feel free to go with all white beans if you prefer. A combination of cannellini and small white beans works very well.
  • Peppers – Jalapeno and poblano – one of each. If you’re wary of spicy food, don’t fear the poblano pepper. They are very mild but add an utterly delicious flavor to this chili. The heat will come from the jalapeno and if you’re sensitive, you can control the heat level by doing a thorough job of removing the membranes and seeds from inside the peppers before dicing them. For a spicier chili, leave some of those seeds.
  • Onion – Diced yellow onion.
  • Broth – You want to go with a low sodium chicken broth and season to taste.
  • Seasoning/Garlic – Chili powder, cumin, coriander, oregano, salt and fresh ground black pepper. A flavorful, aromatic mix. You’ll also need some minced garlic.
  • Oil – Use a neutral oil like canola or vegetable oil.
  • Milk – A little 2% or whole milk to add some creaminess.
  • Cornstarch – Combined with the milk, it makes a slurry that helps to thicken the chili.

How to Make White Chicken Chili

Chicken, onion, and peppers are cooked with spices in a pot.
  1. Cut chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons vegetable oil and place over medium-high heat. Add chicken and saute for 4 to 5 minutes, or until nicely browned. While cooking, season with 1/2 teaspoon salt and fresh ground black pepper, to taste. Remove from heat and use a slotted spoon to transfer chicken to a plate. Set aside.
  2. Return pan to medium heat and add onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute.
  3. Season the vegetable mixture with remaining 1/2 teaspoon salt, fresh ground black pepper, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon oregano.
  4. Cook and stir for a minute or two or until fragrant.
White beans are smashed and added to a pot with broth.
  1. Rinse and drain one can of cannellini beans, transfer to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain remaining can of cannellini beans and pinto beans (do not mash) and set aside.
  2. Add the mashed beans and whole beans to the pot.
  3. Add the browned chicken and chicken broth. Stir well to combine the liquid with the mashed beans. Increase heat to high and bring mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20 to 30 minutes.
  4. Combine the milk and cornstarch and stir it into the chili. Simmer over low heat until thickened.
A ladle rests in a pot of white chicken chili.

Serving Suggestions

Set out the toppings you love and let everyone build their own bowl full of deliciousness. Topping choices include shredded cheese, sour cream, avocado, and cilantro. And, don’t forget the tortilla chips!

A bowl of chicken chili surrounded by a pot and tortilla chips.

Storage Tips

Refrigerator

Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.

Freezer

Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

A bowl of white chicken chili shot from over the top.

More Comforting Chicken Recipes

A spoon hovers over a bowl of chili.

This post was originally published on September 21, 2015. It has been updated with new text and images.

A bowl of chicken chili with cilantro and sour cream in the background.
Print

White Chicken Chili

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A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 365kcal

Ingredients

  • 1 ¼ to 1 ½ pounds boneless skinless chicken breast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt divided
  • freshly ground black pepper to taste
  • 2 14.5 ounce cans cannellini beans
  • 1 14.5 ounce can pinto beans
  • 1 cup chopped onion
  • 1 medium jalapeno pepper seeded as desired and diced
  • 1 medium poblano seeded and diced
  • 1 teaspoon minced garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano
  • 4 cups low sodium chicken broth
  • ¼ cup milk 2% or whole
  • 2 tablespoons cornstarch

Optional Toppings

  • shredded Monterey Jack cheese
  • avocado
  • cilantro
  • sour cream

For Serving

  • tortilla chips

Instructions

  • Cut the chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons canola or vegetable oil and place over MEDIUM-HIGH heat. Add the chicken and sauté for 4 to 5 minutes, or until nicely browned. While cooking, season with ½ teaspoon salt and freshly ground black pepper, to taste. Remove from the heat and use a slotted spoon to transfer the chicken to a plate and set it aside.
  • Meanwhile, rinse and drain one can of cannellini beans, transfer them to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain the remaining can of cannellini beans and pinto beans (do not mash) and set them aside.
  • Return the pot to MEDIUM heat and add the onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute. Season the vegetable mixture with remaining 1/2 teaspoon salt, freshly ground black pepper, chili powder, cumin, coriander, and oregano. Cook and stir for a minute or two or until fragrant. Add the chicken broth, mashed beans, whole beans, and the browned chicken, stirring well to incorporate the mashed beans. Increase heat to HIGH and bring the mixture to a boil. Reduce the heat to LOW, cover the pot and simmer for 20 to 30 minutes.
  • In a small bowl or measuring cup, combine milk with cornstarch. Stir the mixture into the chili and simmer over LOW heat until thickened.
  • Serve with optional toppings and tortilla chips.

Notes

Storage Tips
Refrigerator
Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.
Freezer
Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1042mg | Potassium: 803mg | Fiber: 11g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 6mg

Loosely adapted from Taste of Home

The post White Chicken Chili appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

America’s Culinary Stories-She Crab Soup

America is a melting pot that was formed by the hard-working people who migrated here from lands as far east as China and Japan, as far north as Russia and Europe. They utilized American supplies and prepared them in ways that they had prepared them in their homeland. True American food is a collection of these culinary traditions passed down from generation to generation”.Each culture brought its cooking methods, food, and spices to America. They farmed the soil, hunted game, and incorporated their ways into the food of America.

She-crab soup is a rich soup, similar to bisque, made of milk or heavy cream, fish stock, Atlantic blue crab meat, and (traditionally) crab roe, and a small amount of dry sherry. It may be thickened either by heat reduction or with a purée of boiled rice; it may also include such seasonings as mace and shallots or onions. The soup is named for the “she-crab”, or female crab, originally a gravid (roe-carrying) crab, as the orange crab roe comprise a chief ingredient in traditional she-crab soup.

The soup is a regional specialty from Tidewater Virginia, the South Carolina Lowcountry, and the Georgia coast. It is commonly featured on the menus of many Charleston, South Carolina, and Savannah, Georgia restaurants.

Culinary historian John Martin Taylor credits the Scottish settlers who arrived in the Carolinas in the early 1700s with bringing their famous seafood bisque recipes called partan-bree, a crab and rice soup, to the area.

The addition of the crab roe (or crab eggs) is credited to William Deas, a butler and a cook to R. Goodwyn Rhett, mayor of Charleston. According to the local legend, William Howard Taft (1857-1930), 27th president of the United States, was being “wined and dined” by Mayor R. Goodwyn Rhett (1862-1939), mayor of Charleston from 1903 to 1911 residence – the home of one of the original signers of the United States Constitution, John Rutledge. Rhett’s most prominent guest was William Howard Taft, who visited Charleston in 1909 and again in 1910. Supposedly, the Rhetts’ asked their butler to “dress up” the pale crab soup they usually served. The butler added orange-hued crab eggs to give color and improve the flavor, thus inventing the Charleston delicacy known as She Crab Soup.

Today this historic home is known as The John Rutledge House Inn and is a well-known bed and breakfast offering gracious southern hospitality. John Rutledge built this elegant home as a wedding gift for his bride Elizabeth Grimke in 1763.

John Rutledge House Inn She Crab Soup Recipe

8 servings

Ingredients

5 tablespoons butter
1/2 cup celery, finely chopped
2 cups crab meat
3 1/2 cups milk
1/2 cup chicken stock
5 tablespoons all-purpose flour
2/3 teaspoon mace
1/4 teaspoon white pepper
1 cup heavy cream
Salt to taste
1/4 cup Worcestershire Sauce
3 tablespoons sherry
2 eggs, hard-boiled and grated (optional)
Paprika

John Rutledge House Inn She Crab Soup Instructions:
Recipe courtesy of The John Rutledge House Inn.

In a large heavy pot over low heat, melt butter; add celery, mace, and white pepper. Cook until the celery is almost transparent.

king, heat the milk and chicken stock in a small saucepan, until just hot, but not boiling.

When the celery mix is done cooking, stir in the flour to make a Roux-type mixture. Do not brown but heat enough to bubble for several minutes.

Slowly stir in the hot milk mixture and salt to the roux. Add the crab meat, cream, Worcestershire Sauce, and sherry. Let simmer for approximately 30 minutes or until thickened to appropriate consistency.

To serve, sprinkle with grated hard-boiled eggs and some paprika.

Originally posted at Jovina Cooks Italian

All-Clad 7 Quart Slow Cooker: Full review

Have you ever wondered how slow cooking works but you didn’t have a slow cooker like All-Clad SD700350 to actually try it out? What are some of its best features, what can this slow cooker do to make your cooking delicious and to do most of the work for you?

What kind of meals can you actually prepare in a slow cooker?

Here are some slow cooker recipe ideas:

Your choice of meal prep might depend on your timing as well. Because slow cooking usually takes a lot more time than regular cooking.

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What are the best characteristics of All-Clad SD700350?

  • 7 quart
  • Different temperature settings
  • The cooking timer and a keep warm option
  • Dishwashable pot and lid
  • Eye-catching and user-friendly design
  • Very accessible for repair
  • 2 year limited warranty

Specifications of All-Clad SD700350 Slow Cooker

  1. 7 Quart cooking pot

The All-Clad Slow cooker is designed for a larger set of meals. 7 quart means that it can be used for big meal preparations such as family gatherings or for a homemade dinner for up to 6 people.

  1. Temperature settings and the keep warm option

This slow cooker has 3 settings of temperature High, Low and Medium. You can adjust the temperature depending on the cooking time and the meal itself. If you leave the temperature on High for a long time it will burn your food. 

As an addition, you can keep your food warm with the “Keep warm” option. It works like this: Right after your meal gets cooked the program automatically switches to the keep warm option. So you won’t have to worry about your food getting cold for up to 6 hours.

  1. Programable timer

This option is great for all of the worker bees out there, that don’t have as much time to put into cooking. This slow cooker consists of 20 hours of programmed cooking. So you can adjust the cooking time for every meal. It also has a delayed start, after the set time it automatically starts preparing your meal. Of course, you’ll have to put all of the ingredients and food first but the cooking part is all on your slow cooker.

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  1. Dishwashable pot and lid

This product has dishwasher-friendly parts. It makes it very convenient to use and easy to clean after usage. But you should wash it manually because it prolongs the life span of this cooker.

  1. Design

 Very user-friendly design that is also eye-catching. It has stainless steel on the exterior and two functional handles. It also has an electric panel, on one of the sides. On the interior, it has a nonstick cast-aluminum insert. 

  1. Repairable product

This product is very accessible for repair. All-Clad has 6500 repair services and they ship separate parts all around the world for the duration of 10 years.

Dimensions 50.5 x 36.1 x 28.7 centimetres
Material Nonstick Cast-aluminum and Stainless Steel
Exterior finish Stainless Steel
Size 7 quart
Piece count 3
Set composition 7 qt Cast-aluminum Insert with lid and Electric Base

Where was this product made?

All-Clad SD700350 was originally designed in the United States but the production is in China.

Does All-Clad have a warranty?

Yes, All-Clad has a limited warranty of 2 years due to its electronic parts. If your slow cooker stops working you can contact All-Clad customer service and ask them for help. Because they guarantee repairs, replacement, or a money refund within the first 45 days. 

Where can you buy this slow cooker?

You can order it on Amazon for a price of $249.99 depending on your location, this may include some shipping fees. Also, you can order it directly from the All-Clad metal crafters website, they offer free shipping on orders above 100$.

What’s the wattage of this product?

It’s 320 watts, so it’s suitable for an average household.

How does the delay start option work?

Let’s say you have a big day ahead of you and you are too busy to do it all in one day.Also you would still want to have a delicious home cooked meal when you get home in the evening.That’s when the All-Clad comes to rescue. 

You can put everything in your slow cooker in the morning and program the cooking time. When you get home you will have a warm home-cooked meal that you are craving. Because this model also has a keep warm option that will keep your meal nice and warm like it was made this instant.

Can I use the insert on the stove? Like, as a pot?

Yes, you definitely can use the insert apart from the slow cooker. It can be put in the oven or on the stove. It allows you to make a variety of dishes, anything from plain soup and all the way to desserts.

Can I use it to cook smaller recipes?

It’s not really suitable for smaller portions. Because this model is best suited for a family of six.

Can meat be seared or browned in this cooker?

Yes absolutely, among other features it has a great browning capability.

Does this heat on the sides as well as the bottom?

That’s a big yes! One of the rare things that this cooker possesses is the ability to heat food evenly so it makes the cooking process easier. You will know that your food will be cooked from every side and you won’t have to worry about it.

Can this slow cooker be used professionally?

Yes, it is best used professionally, because of its great features. It also has an approachable price for this line of work so you would really get the best of both worlds with this one. The browning capability would really make your cooking stand out.

The post All-Clad 7 Quart Slow Cooker: Full review appeared first on Foodscene.

Originally posted at Food Scene

French Onion Veggie Burger

This French Onion Veggie Burger is a veggie version of the delicious Avalon Burger from Ted’s Montana Grill. It’s all about the condiments!

French Onion Veggie Burger with Caramelized Onions Served on ArugulaOnion Veggie Burger with Caramelized Onions Served on Arugula

Our challenge this month for Progressive Eats is to make a ‘copycat’ version of a restaurant dish. I followed that guideline but went a step further and took the delicious Avalon Burger I had enjoyed at Ted’s Montana Grill and turned it into something lighter and leaner, this French Onion Veggie Burger.

To be clear I am calling this a Veggie burger but it’s not strictly vegetarian, although that would be easy enough to achieve. I added some bacon to the Caramelized Onions; you can skip those if  you want to eliminate all meat and use a vegetarian cheese to replace the Gruyere if strict enough to avoid rennet.

French Onion Veggie Burger with Caramelized Onions and Bacon

I only recently made my first veggie burger, this Greek Veggie Burger; it was so good that I’m now determined to craft a couple of delicious versions to keep stocked in my freezer and share with friends.

I’m not turning to a vegetarian diet, but I am limiting most red meat and pork from my diet but I’m not steadfast either. If the spirit moves me, and a burger at Ted’s might do it, I’ll have a burger or my favorite Ribeye Steak. I’m reminded of my friend Susan, The Wimpy Vegetarian. She is not so strict that she won’t veer; yeah, that’s my goal too.

French Onion Veggie Burger with Caramelized Onions

The only real change is that I eliminated some of the spices and sun-dried tomatoes from that version and added caramelized onions instead. It was enough to give it a different flavor profile and then the good stuff came on top.

Because the Greek burger turned out so nicely, I stuck to pretty much the same base for this one, only changing up some seasoning. The ingredients include the following; a somewhat long list but also pretty much pantry staples…except maybe my favorite Tri-Color Beans. Seriously get them (but if not, use what you have!).

What you’ll need:

  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped (about 3 cups)
  • 1/2 cup white wine
  • 2 large garlic clove, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 cup tri color beans
  • 1 & 1/2 tsp Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1 large egg, whisked
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup yellow cornmeal
  • 1/2 cup shredded Gruyère cheese

I melted Gruyere cheese on top and smeared it with my homemade Roasted Garlic Aioli before topping it with my Caramelized Onions in the Instant Pot. If you don’t have an instant pot, no worries, but you will need additional time to get the onions caramelized in a pot on the stove-top so plan ahead for that.

Altogether it is such a great burger you might forget it’s veggie too or even enjoy it more simply because it is!

Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Copycat Recipes, and our host is Karen who blogs at Karen’s Kitchen Stories

If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious copycat inspired dishes!

CopyCat Recipes

Beverage

Appetizer

Bread

Main Courses

Side Dish

Desserts

PIN IT! ‘French Onion Veggie Burger’

French Onion Veggie Burger with Caramelized Onions Served on Arugula

French Onion Veggie Burger with Caramelized Onions

Yield: 4-6 Burgers

French Onion Veggie Burger

French Onion Veggie Burger with Caramelized Onions

A delicious twist on French Onion, these veggie patties have caramelized onions in them and on them!

Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes

Ingredients

See Notes for Links to Recipe for Garlic Aioli and Caramelized Onions

  • 2 tablespoons olive oil, divided 
  • 1 large onion, chopped (about 3 cups)
  • 1/2 cup white wine
  • 2 large garlic clove, chopped
  • 1 cup tri color beans
  • 1 & 1/2 teaspoon Worcestershire sauce
  • 3/4 cup breadcrumbs
  • 1 large egg, whisked
  • 2 teaspoons fresh thyme leaves
  • 1/2 – 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup shredded Gruyère cheese
  • 1/2 cup yellow cornmeal (to cover before frying)
  • Oil for frying – Olive or Safflower Oil

Instructions

    1. Put cornmeal on a shallow plate, and coat burgers evenly.
    2. Heat 1 tablespoon oil over medium-high heat in a skillet; turn down to medium, and cook onion, stirring occasionally, about 15 minutes or until golden brown.
    3. Add wine and continue cooking til absorbed. Add garlic and thyme, stirring, about 2-3 minutes. Remove from heat, and let cool.
    4. Combine beans, Worcestershire Sauce, breadcrumbs, egg, salt, and pepper in processor and processor til still slightly chunky.
    5. Add the onion mixture and mix with a spoon until well-combined. Form mixture into 6 patties (about 1/2 cup each). Put cornmeal on a shallow plate, and coat burgers evenly.
    6. Heat remaining 1 tablespoon oil in a nonstick skillet over medium heat, and cook burgers about 5 minutes or until golden brown on underside.
    7. Flip burgers, and top with cheese. Cook about 5 minutes more, covered, or until golden brown and cheese is melted. Serve burgers on arugula and top them with the garlic aioli topped with caramelized onions.

Originally posted at Creative Culinary

Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro. Next on the list? Homemade French Crullers!

top down view of donut holes in a bowl and on the counter

Donut Holes | A Tasty Little Treat!

These Donut Holes are originally from ART Restaurant at The Four Seasons -Seattle. After buttering them up they gave me their recipe!

These little devils have been haunting me ever since we visited the ART Restaurant at The Four Seasons Seattle a few months ago. I was barely 11 weeks pregnant {I think} and couldn’t really keep a whole lot of food down. But, these donut holes were magical and I was able to stomach almost all of them!  {Read: I hogged them all. } This entire pregnancy when I crave a treat, I think of these and drool. #notashamed. Well a few weeks ago, I was desperate for a donut hole and emailed my contact at the hotel asking for the recipe. A few minutes later badda bing badda boom I got the recipe.

Technology is amazing. And so are these Donut Holes. Hello, light and fluffy goodness coated in sugar. How are you? I ate these fresh out of the grease and enjoyed every.single.bite. Fresh donuts are my life.

These are pretty simple to throw together, they just involve a few basic ingredients and a lot of waiting. Is the waiting worth it? I would say yes, but I definitely got annoyed with the process. “Just rise FASTER” –said the starving pregnant lady. Anyways, I’d recommend going to Seattle and getting these. Orrrrr just making them at home!

Main Ingredients Needed

This is a yeasted donut recipe not a cake donut. This basically means, it uses yeast to rise and not another ingredient like baking soda which results in a lighter (less dense) texture, think Krispy Kreme or Dunkin Donuts. With that being said, here’s what else you’ll need to make Donut Holes:

  • Active Dry Yeast – this helps the dough rise.
  • Warm Milk – the yeast hangs out in warm milk for a bit to make it bloom. This ensures that the yeast is alive and working while the milk is also used for moisture.
  • Bread Flour + All Purpose Flour – these two are combined to create the perfect blend of flour (with just the right amounts of protein and gluten).
  • Sugar – this is used to sweeten the dough and to also coat the outside of the finished donut holes.
  • Salt – to balance and bring out flavors.
  • Eggs – used to bring structure to the dough.
  • Butter – this adds a lot of flavor to each and every bite!
  • Oil – you’re going to need a light oil to fry these babies up. Canola or vegetable oil work great!
five donut holes lined up in a row

How to Make Donut Holes

For full details on how to make Donut Holes, see the recipe card down below 🙂

Proof Yeast

Whisk yeast together with milk in a mixing bowl.

Mix Dry Ingredients with Yeast

Add some of the bread flour and mix together until the mixture becomes a dry chunky mixture. Cover mixture with the remainder of bread flour, all-purpose flour, sugar, and salt and let sit (even though the mixture is dry, it will rise)..

Add Wet Ingredients

Add 3 eggs and mix in a stand mixer with a dough hook on medium speed, scraping down the bowl every once in a while. Add the remaining egg and mix for a couple of minutes.

Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often.

When the dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!

Rise + Chill

Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for an hour and a half.

Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.

Roll Dough, Fry + Coat in Sugar

The dough is now ready to fry, separate into about 40 half-ounce pieces and roll into balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}

Deep fry in oil until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. Serve immediately right out of the oil and sugar! So so yummy 🙂

donut holes on a baking sheet being rolled around in sugar

Customize Your Donut Holes

I rolled my donut holes in sugar for an easy sweet treat but you can do whatever you’d like with these babies. Here are a couple of ideas to get the juices flowing:

  • Glaze – you could easily make a glaze out of powdered sugar, vanilla, and milk to coat these donut holes in. You’re going to want the glaze to be the consistency of school glue.
  • Cinnamon Sugar – add some cinnamon to your sugar for a fun twist on this recipe.
  • Chocolate Ganache – dip these into some chocolate ganache, so good!
  • Jelly Filled – grab a frosting bag and tip, fill with your favorite jelly, compote, or custard/pudding and fill these sugary donuts up.
  • Powdered Sugar – instead of rolling in granulated sugar, roll in powdered sugar for a melt-in-your-mouth experience.
donut holes in a bowl. one has been torn in half

More Donut Recipes to Try!

This is not my first rodeo when it comes to donuts. Try these other certifiably delicious recipes:

That’s it people, easy peasy, tasty Donut Holes ready to eat! I loved these and of course so did my family (who doesn’t love a good donut?).

The printable recipe card is down below, enjoy!

donut holes in a baking sheet

Print

Homemade Donut Holes

Homemade Donut Holes are actually a lot easier to make than you think! With these step-by-step instructions, you’ll become a pro.
Course Dessert
Cuisine American
Keyword donut holes
Prep Time 20 minutes
Cook Time 10 minutes
Rise Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Calories 337kcal
Author Lauren

Ingredients

Instructions

  • Whisk yeast together with milk in mixing bowl.
  • Add 1/2 c bread flour and mix together until mixture becomes a dry chunky mixture. Cover mixture with remainder of bread flour, all purpose flour, sugar, and salt and let sit for 30 minutes (even though the mixture is dry, it will rise).
  • Add 3 eggs and mix in a stand up mixer with a dough hook on medium speed for about 10 minutes, scraping down the bowl every once in a while. Add the remaining egg and mix for 3 more minutes.
  • Slowly add the butter in pieces, mixing each piece in completely before adding more, scraping down the mixing bowl often
  • When dough is done, it will be very shiny and elastic. If the dough is not elastic, continue mixing: it will come together!
  • Place dough in a bowl that is big enough to allow it to double in size, cover with plastic wrap, and let sit out at room temperature for 1 ½ hours.
  • Fold dough over on itself and then cover again with plastic wrap—chill in refrigerator overnight.
  • Dough is now ready to fry, separate in about 40-1/2 ounce pieces and roll in to balls if you wish. {My batter was too sticky to roll, so I used a small cookie scoop and plopped them right into the hot oil…worked like a charm!}
  • Deep fry in oil about 350 degrees Farrenheit until golden brown and toss in sugar right from the oil. Make sure these take a minute or two to fry so they get completely cooked. My oil was too hot at first and cooked the outside but not the inside. Be sure your oil is at 350! Serve immediately right out of the oil and sugar! So so yummy 🙂

Nutrition

Calories: 337kcal | Carbohydrates: 32g | Protein: 9g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 151mg | Sodium: 631mg | Potassium: 108mg | Fiber: 1g | Sugar: 5g | Vitamin A: 645IU | Calcium: 35mg | Iron: 1mg

The post Donut Holes appeared first on Lauren’s Latest.

Originally posted at Laurens Latest

High90’s. A Touch of the Seventies, Modern Day Cannabis Tech

High90s

Grabbing your attention with their brightly colored plastic vial, cradling a nice, fat cannabis joint, the first thing I noticed was the message they are trying to convey. Color driven and fun, High90’s is not a brand to sit idly on the shelf, you see it and want to buy one. I love the informative testing information label and the label of ingredients. That’s sorely missing in our industry. What is in there? They make it very easy to understand.

This carefully finished, pre-rolled joint is part of a new wave of cannabis pre-rolls, ones with concentrates added. Weighing in at 1.2 grams, the nearly quarter gram over the typical one gram joint is good marketing. I’d much rather purchase a pre-roll that is weighed over rather than under. Anyone stoner who has bought a pre-roll only to find it underweight would appreciate this overage. It’s just good business-sense to offer a little bit extra. Lagniappe is what we called a little bit extra in New Orleans. That coating on the back of a spoon. Yum.

The cannabis that goes into High90’s is much better than it has to be. The internal design of the joint includes something else, a cannabis concentrate known as wax. The physical act of lighting up your pre-roll decarbs the wax along with the flower and offers a deeper, more potent experience. I like it.

High90’s adds this thoughtful amount of wax to the mix in their pre-rolls. This wax based concentrate is made from cannabis and it is added to the pre-roll. There is just enough to take you to the next Bardo, including that knowing smile on your face. Traditionally I’m not attracted to sweet fruit flavors but the makers of High90’s add just a touch of candor to the mix. It’s not overpowering nor bonbon like, just a subtle touch of wonderment. Not juicy-fruit, but more like fruit leather, make sense?

The wax component is quite noteworthy when added to the flower element. Alone, smoking wax can be overpowering for some, like myself in the process called dabbing. I like to tone down the effect of the wax a bit with just enough of their fine flower. Refreshing to enjoy something that is not overwhelming with sweet flavors, even though the names of the strains connote sweet and candy-like. Overall these pre-rolls are well balanced with a touch of sweetness. The high is quick to hit, in a good way. I promise you; you’ll get stoned…

Pro tip: Keep the plastic case for the transportation of your own pre-rolls instead of just throwing the empty vessel into the trash.

Tasting Notes:

Double Cup

Nose: droplets of dry fruit leather and baby skunk give way to citrus zest with a dusting of milk sugar over the top, just need a straw…

Palate: Richly textured from the wax, each hit offers creamy notes of lemon curd and toasted brown bread slathered with melted brown butter

Stone: This stuff gets me stoned, as in right away. Great job!

Read More Here : https://www.skunkmagazine.com/high90s-a-touch-of-the-seventies-modern-day-cannabis-tech/

Originally posted at Cocktail Whisperer

Quinoa health benefits and interesting facts

Where did quinoa originate from? 

Quinoa (Chenopodium quinoa) is a flowering plant, mostly grown and cropped for its edible seeds. It originated from Peru, Bolivia, and Chile which’s why it’s also called the Andean superfood“. Today the cultivation of quinoa has been widely spread across the world. So what is so special about this plant that made it a global superstar?

What kinds of quinoa exist?

We can differentiate sorts of quinoa by its texture,taste and colour. Here are the most commonly used ones. 

White Quinoa 

This type of quinoa is actually a bit more tan so it can also go by as yellow gold or blonde. If you are not a fan of stronger flavors this is perfect for you. Compared to all the other types of quinoa this one is the most neutral tasting one. If you’ve never prepared quinoa here is a great start.

Red Quinoa

Its color is closer to violet than it is to red. It has a nutty taste and a more sustainable texture, but also a more bitter taste so it’s not for everybody.

Black Quinoa

This dark coloured beauty has the same nutritional value as white quinoa does. But its flavour is mildly nutty, or as others would say an earthier flavour. But it does have a better consistency than white quinoa.

Nutritional facts of quinoa

Nutritional facts of 100 grams of cooked Quinoa:

Calories Protein Carbs Fat Fiber Sugar Water
120  4.4 gr 21.3 gr 1.9 gr 2.8 gr 0.9 gr 72%

Vitamins and Minerals

  • Manganese is considered a trace mineral, which your organism needs in small quantities. It’s essential for your nervous system and your body’s enzymes.
  • Phosphorus helps in building strong teeth, controls your body’s energy usage and storage. It is great after exercise because it can reduce muscle soreness.
  • Copper plays a great role in your heart health. It also helps with red blood cell production, provides health for your bones, nerves, and immune function.
  • Folate is one of the B vitamins (B9). Folate is fundamental for cellular division and amongst its many functions, it is very important for child-bearing women. 
  • Iron. This mineral is one of the most important minerals in human organisms because it provides oxygen to red blood cells. 
  • Magnesium. One of the vital functions of this mineral is regulating neurotransmitters to your brain and nervous system and transferring a message that way. It’s also good for muscle relaxation and calming the nerves down.
  • Zinc. This mineral is vital for your immune system and it’s great for wound healing. Also, it really helps with memory and your learning abilities because it can improve your cognitive abilities.

Quinoa also contains all of the nine amino acids, vitamin E, all of the groups of vitamin B and vitamin A, and various beneficial antioxidants.

Some of the best quinoa health benefits are:

  • It’s beneficial for diabetics or people who suffer from insulin resistance
  • It has a good impact on blood pressure 
  • It has high amounts of fiber 
  • It’s a complete protein
  • It’s naturally gluten-free 
  • It’s rich in vitamins and minerals

Complex carbohydrate 

Quinoa is in fact pretty high in carbohydrates, with 21.3 g  of carbohydrates per 100g serving of cooked quinoa. So it’s kind of impossible to say that quinoa is a low-carb food. But the carbs that quinoa contains can’t be better! Why? Because quinoa is a source of complex carbohydrates. This means that the glycemic index in these carbs allows them to decompose slower so instead of getting high bursts of energy you are getting a more steady sugar decomposition in your body. This will keep you full longer and provide your body with enough energy. 

Quinoa and diabetes

Many studies have shown that quinoa is a great choice for people that suffer from diabetes type 1 or 2. This plant is a whole grain. It is very rich in fiber and it’s a great source of protein. It is a great addition to your nutrition cause it can provide you with all of the necessary vitamins and nutrients without disrupting your blood sugar levels. 

Unlike other carbs, quinoa is blood sugar friendly, cause it keeps your blood sugar levels and insulin on a steady level. For that, we have to thank its low GI that’s only 53 which puts it in the diabetic-friendly category. If you are lacking a diabetic-friendly meal here is an idea.

You should always consult your healthcare professional before implementing any changes to your diet that can impact your overall health.

Can I consume quinoa everyday?

As shown by a lot of studies quinoa is a very healthy choice to be consumed regularly. Daily intake can improve your health in the long run and help maintain some chronic illnesses like diabetes, heart diseases, and many others.

One serving per day should be more than enough. Quinoa is best to be consumed at breakfast time because it is easier for digestion. Taking more amounts of quinoa could actually cause a digestive issue. Rich in fiber quinoa can make the digestion process very difficult and there have been cases that ended up in the ER after having higher amounts of quinoa.

If you haven’t consumed quinoa before, you should take a small amount and see how you react. If you are prone to food allergies or have any medical issues you should check in with your healthcare provider before you put quinoa on your diet. 

Is quinoa gluten-free?

Yes! Quinoa is naturally gluten-free. That makes it a great choice for anyone that is on a gluten-free diet. It’s a great substitute food for people with celiac disease or the ones with gluten intolerance cause it contains multiple groups of vitamins and minerals. They are crucial to the gluten-free diet since a major group of grains is prohibited to this health group.

Before making any changes to your gluten-free diet, you should contact your healthcare provider and see if you should include quinoa in your diet.

What is healthier rice or quinoa?

Both white and brown rice are gluten-free but brown rice would be a better choice cause it contains a higher amount of fiber.

When we compare three of these, white and brown rice with quinoa we find more similarities between quinoa and brown rice. Quinoa health benefits are almost the same as the benefits of brown rice. They are a great source of nutritional value, and they both promote a healthy gut.

Can quinoa impact weight loss?

After consuming quinoa you can feel fuller for a longer period of time. Which will automatically make you eat less than you usually do. Quinoa is a great source of protein and fiber which are essential for weight loss and your metabolism. Unfortunately, there hasn’t been enough evidence that supports the link between quinoa and direct weight loss.  

Is quinoa healthy to consume during pregnancy?

Yes, it’s a great source of fiber and minerals. Pregnant women can often become picky eaters at some point during their pregnancy. But a lot of them found quinoa as their lifesaver cause it provides them with necessary minerals and it can be prepared with most of the food you consume on daily basis.

Before taking any quinoa you should consult your healthcare provider to see if it’s a good fit for you and your baby.

Does quinoa have a good impact on hair growth and skin? 

There are many quinoa health benefits related to hair in general. A lot of cosmetic companies started using quinoa in their shampoo lines. It is supposed to encourage hair growth while stopping your ends from breakage. Also, many women have used quinoa water (water in which quinoa was soaked) for hair rinsing cause it encourages hair growth. 

When it comes to skin, quinoa has been connected to anti-aging a lot. Filled with a lot of essential vitamins quinoa is a great choice if you want younger-looking skin. Because it contains a lot of vitamin B and vitamin A which are very important for a healthy complexion. It can also help with acne breakouts, cause it is a huge antioxidant and it can prevent inflammatory processes in your organism which are usually the cause of acne in the first place.

The post Quinoa health benefits and interesting facts appeared first on Foodscene.

Originally posted at Food Scene

Homemade Hamburger Helper

Homemade Hamburger Helper is an easy and delicious dinner that tastes amazing and is just as fast to make as the boxed version…only made with real ingredients! This is one of my go-to, weeknight ground beef recipes that I just love. Ready in a flash and cooked in only one pan, too.

big spoon of homemade hamburger helper

Homemade Hamburger Helper | The Easiest Dinner Ever

I really like having these fast “I don’t have to think about it” dinners in my back pocket. While I never really grew up eating the boxed Hamburger Helper, I certainly enjoyed my fair share in college. But now that I’m a mother, I definitely can appreciate the point of a fast dish like Hamburger Helper, but much prefer making it homemade. And, funny thing is it doesn’t take that much longer to make it from scratch and it tastes waaaayyy better.

What is Hamburger Helper?

Hamburger Helper is an easy boxed pasta dish that you can find in the grocery store next to the boxed mac and cheese. It usually comes with dry pasta and a seasoning packet which you then cook with meat (usually ground beef).

pouring tomato sauce into pan over macaroni

Main Ingredients Needed

Okay I admit, this list is long, but this recipe could not be any easier! Here’s everything you’ll need to make homemade Hamburger Helper:

  • Olive Oil – this is used to cook the ground beef and onion.
  • Ground Beef + Onion – I used a 93/7 blend of ground beef and yellow onion, but you could just as easily use a white onion or ground turkey.
  • Elbow Macaroni – you can use whatever shape of pasta you’d like, I just kept it classic by using macaroni.
  • Beef Broth – this helps cook the pasta while still providing flavor.
  • Tomato Sauce – this is the base of the sauce.
  • Milk – this also helps cook the pasta while keeping things creamy.
  • Garlic Powder, Chili Powder + Ground Mustard – some seasonings to give it that classic Hamburger Helper taste.
  • Worcestershire Sauce – another flavoring agent, a little goes a long way!
  • Salt + Pepper – and don’t forget to season as you go, these make everything better.
  • Cheddar Cheese – you can make this as cheesy (or not) as you’d like.
  • Half & Half – or use heavy cream. This really makes the sauce creamy and dreamy.
  • Parsley – this is a garnish and is optional.

Can You Make Hamburger Helper without Milk?

Yes, you sure can! While the milk adds a creamy flavor and I’d suggest using it, there are other ingredients you can add that could be considered good substitutes:

  • canned evaporated milk
  • nonfat dried milk whisked together with water, according to package directions
  • almond milk
  • coconut milk
  • extra beef broth + 1-2 tablespoons butter

If you love Homemade Hamburger Helper, try these other ground beef + pasta recipes:

cooked hamburger helper in skillet

How to Make Homemade Hamburger Helper

For full details on how to make Homemade Hamburger Helper, see the recipe card down below 🙂

Cook Ground Beef + Onions

In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.

Create Sauce and Cook Pasta

After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk. Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. We are going to cook the pasta in the broth/sauce mix we just created. Bring it to a boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching. This should take 10-12 minutes total, depending on how long it takes for your pasta to cook.

Add Half & Half + Cheese

After your noodles are completely cooked through and sauce mostly absorbed. Stir in half & half and grated cheddar cheese. Taste, adjust seasonings, top with parsley and serve.

homemade hamburger helper on white plate

What to Serve with Homemade Hamburger Helper

An easy dinner needs an easy side dish or two! Here are some of my go-to’s. With pasta, I love adding salad or some kind of cooked veggie. And garlic bread is always delicious.

big spoon of homemade hamburger helper

Print

Homemade Hamburger Helper

Homemade Hamburger Helper has tons of delicious flavor minus all of the chemicals and preservatives found in the boxed version!
Course Dinner
Cuisine American
Keyword hamburger helper, homemade hamburger helper
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Calories 608kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground beef 93/7
  • 1 1/2 cups onion diced
  • 1 pound elbow macaroni
  • 3 cups beef broth
  • 8 oz tomato sauce
  • 1 cup low fat milk
  • 2 teaspoons garlic powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground mustard
  • 1 tablespoon worcestershire sauce
  • salt & pepper to taste
  • 1/2 cup grated cheddar cheese or more
  • 3/4 cup fat free half and half or heavy cream
  • chopped fresh parsley for garnish, optional

Instructions

  • In a large skillet with deep sides, heat olive oil over medium heat. Brown onions and ground beef, breaking apart as it cooks.
    cooked ground beef and onions in skillet
  • After onions are tender and ground beef is completely cooked, add in macaroni, beef broth, tomato sauce and milk.
    pouring milk into skillet for homemade hamburger helper
  • Add in spices, Worcestershire sauce and plenty of salt and pepper. Stir well and cover. Bring to boil and then reduce heat to simmer, stirring every 5 minutes or so to help prevent sticking and scorching.
    adding Worcestershire sauce to skillet
  • After 12 minutes*, your noodles should be completely cooked through and sauce mostly absorbed.
    cooked hamburger helper in skillet
  • Stir in half & half and grated cheddar cheese. Taste and adjust seasonings.
    adding grated cheese into homemade hamburger helper
  • Top with parsley (optional) and serve hot.
    homemade hamburger helper in large skillet

Notes

*Your cook time with vary based on the pasta you’re using. Check the packaging for estimated cook times.

Nutrition

Calories: 608kcal | Carbohydrates: 68g | Protein: 30g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 68mg | Sodium: 839mg | Potassium: 781mg | Fiber: 4g | Sugar: 9g | Vitamin A: 360IU | Vitamin C: 6mg | Calcium: 197mg | Iron: 3mg

The post Homemade Hamburger Helper appeared first on Lauren’s Latest.

Originally posted at Laurens Latest