Thursday, October 20, 2016

Chili bar...book//wine club

I know I've shared my love for my book club in past posts here, here and here. It is such a perfect much needed girl time for this hosting loving momma! I had the craziest day Tuesday so was running around until the girls arrived at 7 but I went to bed with a full heart and full belly! This was our social   month so no book but currently on my Kindle are: Steadfast Love, Present over Perfect and Firefly Lane


Our fondest memories are made when gathered around the table!

Menu

Appetizers
Bacon wrapped water chesnuts
Cheese platter

Dinner-Chili bar
Spanish cornbread
White chicken chili
Southwest stew

Dessert
Nothing Bundtinis





Here are the recipes, they are so easy BUT delicious!!

Bacon wrapped chestnuts

Ingredients:
1 cup ketchup
1/4 cup brown sugar
1/2 tsp garlic powder
1 tsp Worcestershire sauce
2 cans (7oz) whole water chestnuts (drained/rinsed)
1 lb smoky bacon

Instructions:
Preheat oven to 425 degrees

Cute bacon slices into thirds. Wrap chestnuts in bacon and secure with toothpick. 
Place in 9x13 pan. 

Combine ketchup, brown sugar, Worcestershire sauce, and garlic powder.
 Pour over bacon and chestnuts.

Bake for 35 minutes.
    Chili bar
    Best additional offerings:
    Goldfish
    Cheddar cheese
    Sour cream
    Chopped red onions
    Oyster crackers

    White chicken chili

    Ingredients:
    2 tbsp olive oil
    1 tbsp corn starch
    1 medium onion-chopped
    1 can chopped green chiles-drained
    2 cans white beans (I use Northern)
    2 tsp cumin
    2 tsp chili powder
    1 lb chicken tenders
    1 tsp salt
    1 tsp pepper
    2 cups chicken stock

    Place all ingredients in slow cooker. Cook on medium heat for 4-5 hours. Remove chicken, shred, and return to crock pot.

    Southwest Stew

    Ingredients:
    1.5 lbs ground beef browned
    1 can Rotel
    1 can Ranch style beans
    1 can diced tomatoes
    1 can beef broth
    1 can tomato sauce
    1 can tomato puree
    1 can Minestrone soup

    Combine all ingredients in large pan on stovetop. Bring to a boil, t
    hen reduce and let simmer. Serve warm. 
    You can also make this in a crock pot and keep on warm for 6 hours. I double this recipe
     for book club:)

    Spanish Corn Bread

    Ingredients:
    1 1/2 cups yellow corn meal
    1/2 cup flour
    1/4 cup sugar
    4 tsp baking powder
    1 tsp salt
    3 eggs
    1 cup milk
    1 lb ground beef-browned
    1 lg onion-chopped
    2 cans diced green chiles
    1/2 lb cheddar cheese
    1 can creamed corn

    Mix together in large bowl. Mix well then pour into 9x13 pan. 
    Bake at 425 degrees for 35 minutes or until brown on top.

    "We throw open the door and invite people into our home, despite its size, despite its imperfections. We practice hospitality, creating soft and safe places for people to connect and rest" Shauna Niequist-Bread and Wine


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