Salsa~Our new favorite thing!

I got this recipe from a freind from church. It is a wonderful recipe. I substituted tomatillos for tomatoes the other day and I think it is even better!

COOKED SALSA By: Etel Ghoreishi
In a 1 quart sauce pan combine:
2 cups water
1/2 teaspoon salt – may add more to taste
Dash pepper
Heat: Medium to high heat

Add to above ingredients:
3 tomatoes
1 small white/yellow onion – cut in half
1 garlic clove
2 Serrano peppers

Boil until tomatoes and onion are thoroughly cooked.
When done, spoon out ingredients and place in a blender. Blend in Chop setting.
Heat 3 tbsp. olive or vegetable oil in same saucepan. Carefully, add blended sauce, and cook for 2 minutes.
You may store cooked salsa in the fridge for up to one week! Or, freeze.

Creamy White Chili

This Chili was fantastic! I thought that adding the sour cream was really weird when I read the recipe, but I had all the ingredients on hand, so I gave it a try. It turned out so great, I made two batches and DH ate one all by himself. I made this two ways too. The first one I used sour cream and milk, the second with plain yogurt and milk. We could not tell the difference between the two. I also added a hand ful of chopped fresh cilantro at the end, it finished it off very well. I served this with cornbread.


Marie Callendars cornbread.
1 yellow cake mix prepared according to directions minus and oil
1 cube of butter melted
1 cup of cornmeal.

Mix and bake 35-40 in a 9x13 cake pan.

Creamy White Chili
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil (I used olive oil)
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately.

http://realmomkitchen.blogspot.com/2008/09/creamy-white-chili.html


My changes:
I used fat free plain yogurt in place of sour cream and milk in place of the whipping cream.