Hey Everyone! I’m still alive 🙂 Just took a long pause to continue my photography and teach 4th grade full-time for a few months. Next month I will be a full-time student at the University of Missouri and possibly part or full-time teacher as well… we’ll see how this goes. 🙂
But hey, we are here for the recipes, not my opinion on the last presidential election that we missed on the blog. Whew! Maybe that’s a good thing we missed it….
Rosalind Wiseman has written a comprehensive guide to helping girls through the teenage years and even the tweens. This is a must read for any parent that has a daughter! The author delivers in a conversational tone a plethora of advice from years of clinical experience. Quotations from teenage girls are scattered throughout the book giving firsthand knowledge of the world of “queen bees.”
The first section is about friendships, groups of friends and the roles friends play. Next, parents and parenting styles are discussed. Then, anger management and what to do about parties. Online communication and boys are included in the chapters as well. The book is lengthy… which is a blessing and a curse. “Queen Bees and Wannabes” has so many scenarios that it will probably have what you are dealing with or what you will be dealing with in years to come. All 412 pages will not apply to everyone. But I can guarantee that some of this book will apply to all parents and help them – and their daughters – through whatever physical or emotional hurdles they may have to face and guide them through facing it together.
My Instant Pot is still my new favorite toy! Check out this blog post with more things to do with the Instant Pot like: make yogurt from just milk, make a 10 hour roast in 1 hour, cook chicken without drying it out, make chili in 10 minutes, hard-boiled eggs where the shell comes off in one piece, make perfectly cooked brown or white rice.
Now to the chili… we have tons of deer meat and been eating chili like crazy the past few months. To shake things up a bit, I made white chicken chili. I have tried several ways and finally came across some ingredients that help a lot: Trader Joe’s fire roasted diced green chiles. YUM! Try to find them if you can. If not, that’s okay and find the Mexican food aisle in your store and they will have canned green chilies.
*If you want to use dried beans – that works too! 1/2 cup dried beans = 1 can of beans. So, I used my Instant Pot the previous day to pressure cook the soaked beans. They were done in 12 minutes on high pressure using natural release.
- 1 tsp. olive oil
- 3 and 1/2 cups diced chicken breasts or tenderloin (with tendon removed)
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 Tb. ground cumin
- 1/4 tsp. ground cayenne pepper
- 1 tsp paprika or smoked paprika
- 4 cups chicken broth (reduced sodium preferred)
- 2 cans (3 cups) Great Northern Beans, rinsed and drained
- 4 ounces canned green chiles, diced
- 14 oz. can of diced tomatoes
- salt and pepper
- For regular pot: Heat olive oil in a Dutch oven over medium heat. Once hot, add the diced chicken and onion. Cook until no longer pink – about 8 minutes. Add garlic with the spices and cook 30 seconds.
- Once the garlic and spices are fragrant, add the broth, beans, chiles and tomatoes. Bring to a boil and simmer 10-15 minutes. Add salt and pepper to taste
- For Instant Pot: Turn on the Instant Pot to “Saute” on Normal/Medium. Add oil and once hot add the chicken and onion. Cook until no longer pink – about 7 minutes. Add the garlic and spices and cook those another 30 seconds. Turn Instant Pot off.
- Add the rest of the ingredients. Turn the Instant Pot back on to Manual mode and set for 10 minutes. Or press “Chili” and reduce the cooking time to 10 minutes. Make sure the vent is sealed of course!
- Release the pressure and your chili is finished! If you want it thicker, put the Instant Pot on saute with the lid off to reduce the chili.