Posts Tagged CHILI
This particular version of cheesecake is extremely outrageous, combining sweetness with just a hint of heat. If you think dark chocolate is great with chili, just wait until you get a taste of white chocolate with chili. The combination of cream cheese, Mascarpone and heavy cream makes for a very dense, rich cheesecake.
This recipe calls for cookie crumbs as the base. The last time I made this, I used graham cracker crumbs because I had a limited amount of time to get this done for company. Feel free to get creative. Crushed Nilla wafers maybe? It also calls for 14 oz of white chocolate. Make it a high quality brand. I used Ghirardelli the last time around.
You will also need an 8-inch springform pan.
1.5 cups cookie crumbs
1 stick melted butter
8 oz of cream cheese, softened
1 cup heavy cream
9 oz Mascarpone cheese, softened
1/4 cup granulated sugar
3 tbsp Trappist hot pepper jelly
14 oz white chocolate, melted
Line the bottom of an 8-inch springform pan with parchment paper. This will make it easier to transfer the cheesecake to a serving dish when done.
Combine the cookie crumbs and melted butter thoroughly in a medium-sized bowl. Press onto the base of the springform pan. Refrigerate for at least 15-20 minutes.
To melt the white chocolate, place in the top of a double boiler over gently simmering (not boiling) water and stir constantly until melted.
Beat softened cream cheese in the bowl of an electric mixer until it is smooth. Add the rest of the ingredients, and beat until smooth.
Pour the mixture into the chilled springform pan and smooth the top. Refrigerate for a minimum of 3 hours.
Prior to serving, garnish the top with Ghirardelli white chocolate morsels.
It’s getting pretty chilly outside, and it is definitely “soup weather.” But in our house, it’s also chili weather. This is not what you’d expect for “chili” because it’s made with white beans and chicken, both ground and chicken pieces. However, it is a nice change from the traditional chili (which I also love).
Some of the spices are different. Some are the same as traditional chili. I use a combination of ground chicken and chicken thighs, so there is a variation in consistency that makes this dish very yummy.
1.5 lbs boneless, skinless chicken thighs, cut in bite-sized pieces
1 lb ground chicken
2 15 oz cans Cannelloni beans, rinsed and drained
2 tbsp olive oil
1 large Vidalia onion, chopped
3 Jalapeno peppers, seeded and chopped
1 yellow or orange bell pepper, seeded and chopped
2 tbsp ground cumin
1 tbsp coriander
1 tsp salt, plus more for final seasoning
2 tsp red pepper flakes
1 tbsp ancho chili powder
3 tbsp garlic, minced
2 cups frozen corn, thawed
4 cups low-sodium chicken stock, divided
1/2 cup chopped fresh cilantro
3 tbsp flour
Fresh-ground black pepper (for seasoning)
Queso Fresco or Monterey Jack Cheese (for serving)
Fresh cilantro sprigs (for garnish)
Add the olive oil to a large pan or Dutch oven and heat on medium. Then, add the ground chicken, chicken thigh pieces, yellow and orange bell peppers, jalapeno peppers, onions, garlic, and a pinch of salt and pepper. Cook for about 7 minutes, stirring frequently until the onions become soft.
Then add about a half cup of the chicken stock, along with the ancho chili powder, cumin, coriander, red pepper flakes, and flour. Turn the heat down a bit and cook for about 3 minutes, stirring a few times..
Add the rest of the chicken stock and the rinsed and drained beans, along with the cilantro. Stir to mix everything together.
You could, of course, have this dish completed in about 45 minutes if you cook this on medium-high. However, I recommend that you turn the heat to low and allow the chili to simmer for about one and a half to two hours to really allow the flavors to take hold. About 35 minutes before your chili is done, add the corn so that it heats through.
Serve the chili topped with shredded Queso Fresco or Monterey Jack Cheese. A side of white corn chips adds a nice texture!
Please remember to check the chili while it is cooking and adjust the seasonings to suit your taste!