What's Cooking Wednesday - White Chili

Since it snowed all day yesterday, a hearty crock pot recipe seemed appropriate. I originally shared this back in 2010, before I'd started my What's Cooking Wednesday series. Hope nobody minds. (And if you do, send me one of your favorite recipes!)

White Chili

Ingredients
1 medium sized onion, chopped
1 garlic clove, minced
1 t ground cumin
2 whole large chicken breasts, skinless, boneless, and cut into 1 inch chunks (If you prefer vegetarian, just leave this out)
1 can (15-19 oz) white kidney beans (cannellini), drained
1 can (15 1/2 -19 oz) garbanzo beans, drained
1 can (12 oz) white corn, drained
2  cans (4 oz) chopped green chiles
1 1/2 - 2 cups chicken broth (Vegetable broth if you're going the veggie route)

Instructions
Stick everything in the pot.
When chicken is tender, it's done. Adjust liquid to taste.
To serve, stir in some hot pepper sauce, to taste, if desired.
Add 1 c. shredded Monterrey Jack cheese; garnish with parsley.


And, for those celebrating Passover, Janet Rudolph has a flourless chocolate cake receipe on her blog. Check it out.

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What's Cooking Wednesday - Double Chocolate Cream Cheese Brownies

Ashely Eagan, the heroine of SAVING SCOTT is trying to open her new bakery. One of the major plot threads is a brownie bakeoff. Since Ashley spends a lot of time cooking in the book, I included a number of recipes of things she baked. And I recruited a lot of help with these recipes. The recipe for the grand prize winner of Ashley's bakeoff was provided by fellow author, blogger, and chocolate diva, Janet Rudolph, who gave me permission to share it here.

Double Chocolate Cream Cheese Brownies

Janet Rudolph www.dyingforchocolate.com

Brownies
1/2 cup sweet butter, room temperature
4 ounces high quality dark chocolate (60-75% cacao, fair-trade), coarsely chopped
1 cup sugar
1 teaspoon Madagascar vanilla extract
2 large eggs
1/2 cup all purpose flour
Pinch of Salt
1/2 cup dark high quality dark chocolate (65-75% cacao, fair-trade), chopped into smallish chunks (or chocolate chips)

Cream Cheese Layer
8 ounces cream cheese, room temperature
1/3 cup sugar
1 teaspoon Madagascar vanilla extract
1 large egg

What's Cooking Wednesday - Chocolate Dipped Strawberries

Thanks to those who are stepping forward with recipes. I'm always looking for more!

Today there's a double treat at What's Cooking Wednesday. My guest for today is Janet Rudolph, who's sharing a recipe for chocolate-dipped strawberries. In addition, I was a guest at her blog with my recipe for Apricot Brandy Balls. Be sure to check that one out, too.

Welcome, Janet.

I’m a chocoholic, and to fulfill my addiction, every day I post a recipe, review or news about chocolate. I’m all about easy and delicious. One of my favorite recipes is for Chocolate Covered Strawberries. They’re simple to make, and they always look fabulous. You can stuff them or drizzle them, but fresh strawberries dunked in good quality chocolate is the key.

CHOCOLATE COVERED STRAWBERRIES TO DIE FOR!

INGREDIENTS:
1 quart fresh large fresh strawberries, with tops
1 cup Dark Chocolate 60-65% cacao, broken or chopped
1/2 cup Dark Chocolate 72-85% cacao, broken or chopped
3 Tbsp. heavy cream
White chocolate, melted for Drizzle