BEST EVER!!! White Chicken Chili

Oh. My. Heck. Seriously. Heaven in bowl right here!! This is so good that I went and bought enough ingredients to make this meal at least 4 more times! My family doesn't really care for chili. I've tried numerous recipes, but unfortunately there has never been one good enough to repeat. Until now! My church was having a Halloween party and asked for people to bring in Chili for the dinner. So I went on a search to find the best chili ever. And I found it on sweetannas.com! I made it for my family a week in  before just to make sure and after my family ate the entire pot in 20 minutes, I knew I had a winner. I also made 2 more batches for the freezer for even less, quicker gratification :) (Note to Wyoming, USA friends: I could only find these beans at Walmart).

3 chicken breasts (raw or cooked), cut into bite-sized pieces

1 onion, diced

2 cloves garlic, minced

2 cans white beans, drained

1 regular can pink beans (pinquitos)

1 large can diced green chilies

1 cup frozen corn

2 cups chicken stock

1 jalapeno, minced

2 tsp ground cumin

1/2 tsp chili powder

Salt and pepper to taste

1/2 cup finely crushed tortilla chips

2 cups shredded pepper jack cheese

Throw all the ingredients (except for the crushed tortilla chips and cheese) into your slow cooker. Cook on low for 8 hours. During the last 30 minutes, stir in the crushed tortilla chips and the shredded cheese and heat until cheese is melted and the chili has thickened up. Serve with sour cream, chips, salsa or whatever else you want!

Cilantro Lime Chicken with Corn & Black Beans

From overthebigmoon.com, this one is a keeper! Holy buckets! Just looking at the picture makes my mouth water! This is definitely going to be doubled for an extra freezer meal! My family loved this one served on heated tortillas with all the toppings. The only thing I would add is some fresh cilantro at the end when it is done.

1 ½ lbs chicken breast

Juice from 2 limes

1 bunch fresh cilantro, chopped

1 (16 oz) bag frozen corn

2 minced garlic cloves

½ red onion, chopped

1 can black beans, drained and rinsed

1 tsp cumin

Salt and pepper to taste

Place all ingredients into a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on low for 8 hours. Serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese, and fresh chopped cilantro.

The Best Buttermilk Cornbread

This cornbread is so good that I couldn't even snatch a picture of it before it was half gone! Still ranked in the top 20 on allrecipes.com, this buttermilk cornbread is almost like cake. It's divine! Never really haven eaten cornbread til I married my hubby who lived in the south for 2 years, I was never a big fan. That all changed when I found this recipe a few years ago. Now it's a staple. It's a snack! And it is a requirement for stew! Only 1 thing makes this better... and it requires being awesome, and therefore I am disqualified. But my mom, she's awesome. She dehydrates her own corn. And when she wants a little piece of heaven, she freshly grinds enough corn for the corn meal. And that my friends, makes this even better than best. Yes, that is possible :)

½ cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

½ tsp baking soda

1 cup cornmeal 

1 cup flour

½ tsp salt

Preheat oven to 375. Grease 12 muffin tin cups.

Melt butter and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk and baking soda. Add to mixture. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into muffin cups. Bake for 20 minutes. (I always double this and just put in a 9x13 and cook a little longer).