A special note to readers: this is Dan’s first blog post, so kindly cut him some slack if it’s not up to the literary caliber you’ve come to expect here. He promises that the joy you’ll get from tasting his culinary creations will more than make up for any deficiencies in his quality of writing.
Over the last few years, I’ve really come to enjoy cooking. This is most likely a result of my moving away from readily available sources of delicious, prepared meals that I had come to expect. My mom had always done a good bit of the cooking growing up (with a few Hamburger Helper nights hosted by Dad), and when I moved off to college, it didn’t take long to get used to the mediocre but acceptable food available at Indiana Wesleyan’s cafeteria. Rather than continuing the trend downward after graduating college, my taste buds implored me to begin a journey to discover something better.
I started small, and the early days were difficult. A simple $10 rice cooker and steaming tray with some basic frozen ingredients from my dorm room fridge was all I had. I geeked out and started to read up on all the different things I could make with a rice cooker (believe it or not, this includes baking a cake). Between that and watching Paula Deen and Alton Brown while I worked out, I began learning more about cooking techniques. By the time I moved into a house with a real kitchen, I was excited to try out some of my newly discovered techniques.
Since then, I’m always eager to explore new ingredients and tastes. As I try some of these new recipes out, I’ll certainly have some failures, but I’m more than happy to share my successes and tidbits of advice with you.
That said, let’s start things off with one of our favorites! This recipe comes from our awesome Aunt Robyn. While chili is often thought of as a staple of winter, this is so delicious that you’d better believe we’ll be enjoying it even with the hot summers in St. Louis.
Aunt Robyn’s White Chili
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 medium onion, diced
1.5 tsp garlic powder
1 tbsp vegetable oil
2 (15.5 oz) cans great northern beans, rinsed and drained
1/2 (14.5 oz) can chicken broth
1 (4 oz) can chopped green chilis
1 tsp salt
1 tsp cumin
1 tsp oregano
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream
Let us know in the comments if you gave this a try and what you thought. And until next time, happy cooking!