Cheesecake Factory White Chicken Chili

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Last night I was in the mood for something spicy, so I cooked up a batch of my favorite white chicken chili.  I fell in love with this dish the first time I tried it at The Cheesecake Factory.  What I love more is how easy it is to make this chili at home — plus I think it tastes even better the next day.

This hearty chili combines chicken, white beans, roasted green chilis and a touch of cream to create a wonderfully spicy dish.  To easily roast your peppers, place them in a toaster oven on high for about 8 minutes on each side or until the skin begins to bubble.  Remove and once cool enough to handle, you can peel the skin off and remove the seeds.  Serve this chili with some steamed rice and fresh salsa.

Enjoy!

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New Secret Recipe
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Cheesecake Factory White Chicken Chili

1/2 cup Canola Oil
4 cups Diced chicken breast, uncooked
1 Tbsp Cumin
1 Tbsp Chili Powder
1 Tbsp Salt
2 tsp Ground Black Pepper
2 fl oz Canola oil
2 oz Butter
12 oz Yellow onions, 1/4 inch dice
2 Tbsp Chopped garlic
2 oz Roasted poblanos chilis, 1/4 inch dice
1 oz Green chili, 1/4 inch dice
3 oz Flour
8 cups Chicken Stock
1/4 cup Salsa verde
1 Tbsp Chili garlic paste
1 Tbsp Chipotle tobasco
1 cup Heavy cream
2 cups White beans, cooked
Pico de gallo garnish
White Rice garnish
Green onions garnish

Heat canola oil in large sauté or braising pan.

Combine chicken and spices in mixing bowl.

Lightly brown the chicken cooking until about 3/4 done. Remove chicken and set aside.

Heat additional oil and butter in pan. Sauté onions until translucent.

Add the garlic and cook for 30 seconds.

Add the poblanos and green chilis.

Add the flour, stir to incorporate, and cook for 2 minutes.

Add the chicken stock a little at a time, and slowly whip out the lumps.

Add the salsa verde, chili garlic paste, and chipotle tabasco.

Allow to come back to a simmer and add the chicken back into the pan.

Simmer for 5 minutes and add the cream and white beans stir to incorporate.

Serve and garnish with rice and with pico de gallo and green onions.

Makes 4 Servings

Source: Fox TV 35 – Orlando, FL

Until Next Time… Be Well!

Kind Regards,

Ron

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5-Alarm Chili

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Today I have a secret recipe for you that will be perfect to make for the upcoming Super Bowl.  This is an easy crock-pot recipe for a hearty chili with a bit of a kick.

This recipe is only one of the great crock-pot recipes featured in the “Set It & Forget It” cookbook.  In this book, you will find a complete collection delicious recipes that can be easily prepared in your crock-pot.

Members of our Discount Cookbook Club received this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others right now at: Click For Details

Or if you’d like to get this title alone, go to:

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Enjoy!

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New Secret Recipe
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5-Alarm Chili

2 tablespoons olive oil
2 cups onions, chopped
salt, to taste
Cayenne pepper, to taste
1 1/2 lbs. stew meat, cut into cubes
1 lbs lean chop meat
1 large red bell pepper, chopped
1 large hot pepper, chopped
1 tablespoon chili powder
2 teaspoons ground cumin
crushed red pepper, to taste
2 teaspoons dried oregano
4 cloves garlic, chopped
3 cups crushed tomato
1/4 cup tomato paste
6 cups beef or vegetable stock
1 (15-oz.) can red kidney beans
1 (15-oz.) can dark red kidney beans
1 (15-oz.) can white kidney beans
1 (15-oz.) can Great Northern beans

In a large skillet, heat the olive oil. Add the onions and saute for 3-4 minutes. Season with salt and cayenne pepper.

Add the stew meat, ground beef, chili powder, cumin, crushed red pepper and oregano. Brown the meat for 5-7 minutes.

Stir in the garlic and chopped peppers. Cook for another 2-3 minutes.

Meanwhile, in your slow cooker, add the stock, crushed tomato, tomato paste and the beans. Put the slow cooker on hot and cover.

Once you have browned the meat, add it to the slow cooker and stir well.

Put the slow cooker on low and cover. Cook for 4-6 hours, stir occasionally.

Serves 8-10

Source – Set It & Forget It Crock Pot Recipes:
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Until Next Time… Be Well!

Kind Regards,

Ron

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Copycat Chili’s Spicy Garlic & Lime Shrimp

24 large shrimp, peeled and deveined
2 tablespoons butter
1 clove garlic, chopped
1 lime

Seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder

Mix the seasoning ingredients in a small bowl.  Preheat a large skillet over medium heat.  Melt the butter to the pan, then stir in the chopped garlic and saute for about 10 seconds.  Next, add the shrimp to the pan.  Cut the lime in half and squeeze each half into the pan over the shrimp.  Season the shrimp with all of the seasoning blend.  Saute the shrimp for 5 to 8 minutes or until they turn pink and begin to brown slightly.  Cook both sides of the shrimp.

Serves 4