Back in the day I wrote a blog called Desperate for Dinner. This was roughly 12 years ago, back in the days of the first Desperate Housewives reality shows, and back when I was a harried home cook with three child at home. I had amassed tales from mothers at dinner time to go along with simple recipes that my family all seemed to enjoy. Most families at that time still had women as the meal makers in the evening, whether working or not, so you’ll see that these tales are all from women, and most experienced chaos during the meal making process. So, in honor of all of the mothers, and now fathers, trying to keep their families most basic need in mind during these insane times, I am posting a series of super simple recipes and a harried meal time tale from those Desperate days of mine.
FROM A DESPERATE MOM IN EVERETT, WA
I love to cook – it’s the one time of the day my husband watches the kids on his own. Yes, I am the typical SAHM that without some alone time I Would go crazy! So, cooking has become a way to escape for me. The thought of cooking dinner keeps me going through the day. So, my time has come, I pour a glass of wine, put on my apron and create something special . If I have just enough wine while cooking it doesn’t even bug me when I hear my my oldest son yelling he needs his butt wiped; my youngest pulling at my leg begging to be picked up, my husband asking for help because he can’t get the laptop to work, and the dog barking at the solicitors knocking on our door. This is when I take a deep breath, pour another glass of wine, come back to reality and realize that dinner won’t be on the table anytime soon.-Jodina
Creamy White Chili
psst…there is no reason why you just couldn’t feel free to drop the chicken, and even the dairy, and go with veggie broth making this thing plant based, just sayin’.
1 lb. Boneless Skinless Chicken; diced
1 small yellow onion; diced
1 Red Pepper; diced
1 Clove Garlic; smooshed 😉
4 cups Chicken Broth/Bone Broth/Stock, Whatever
1/2 cup Half and Half, or Cream (optional)
2 cans White Beans; drained and rinsed
2 cans Black Beans; drained and rinsed
1 small can Fire Roasted Chiles
1 Tablespoon ground Cumin
1 Tablespoon Chili Powder
1 large pinch of Salt (I like Kosher salt for this soup, but use whatever)
2 cups grated Monterey Jack Cheese (optional)
Satue the Chicken and Onion together until the chicken is cooked through, firm to the touch, and the onion is translucent. Add the Garlic and Red Peppers and Saute until the Red Pepper softens a bit. Pour in Chicken Broth, Chiles, and Beans; stir in spices. Heat the soup on medium, just until heated through, then gently stir in the half and half and the Cheese; heat until melted.
Consider saving the cheese as a topping!
Great toppings for this soup include: chopped Cilantro, Green Onions, Avocado, Sour Cream, and/or toasted strips of tortilla.
We like to serve this with cornbread.