Chicken and White Bean Chili

Recipes #17: Chicken and White Bean Chili
Recipe #18: Jalapeno Cheddar Corn Muffins

I love green chiles, so when I saw this recipe for chili with chicken, cannellini beans, and green chiles, I had to make it immediately.

I made the chili exactly as the recipe stated, except I reserved about a tablespoon of the jalapenos for my corn muffins, and only used 1/4 teaspoon of cayenne pepper. I was glad I made those modifications, because the chili was super spicy (or maybe I am just a wuss).

I made some corn muffins to go along with the chili. I am not sure if this should count as one of my recipes, but I'm in charge and I'm behind in my posts, so I am counting it!

Jalapeno Cheddar Corn Muffins
1 box Jiffy cornbread mix
1 egg
1/2 cup milk
1 TBSP diced jalapenos
1 cup shredded cheddar cheese

Bake at 350 for 15 min.

What a Ham!

First off, I'd like to mention that I forgot to add the recipe number in my last post. So, from now on, I will make sure to keep a countdown of the number of recipes I have left. This post will be about my second recipe of the year.

Last week, I bought a spiral, fully cooked half ham (still on sale from the holidays). With just the two of us to eat the whole 7 pounder, I had to be a little creative with the leftovers. Don't get me wrong, I love a good ham sandwich, but ham is such a versatile ingredient. We used it for breakfast, lunch and dinner.

I cooked the ham up in a oven bag, slathered in a mixture of about 1/4 cup light brown sugar and 2 Tbs. maple syrup (fake stuff, what I had in the pantry). I cooked it for about an hour and a half at 300 degrees, just to heat it through. I'm not counting this as one of the 100 recipes, because I really just heated it up.




As a side dish, what I will count as my second recipe, I made corn pudding. I was first introduced to corn pudding by my grandma long ago. She made it for Christmas dinner this year and I was reminded of its goodness. If you've never had it, corn pudding is sooo good. I could seriously eat it all day, every day. I think it is technically classified as a spoon bread. It's like cornbread, only softer and you eat it with a utensil. I found the recipe here. It's really easy, you just mix everything together and bake.

(I am not counting this next recipe) The next morning, Christian and I made a potato hash using the leftover ham. It was a filling and delicious brunch. We just made the recipe up as we went along.

Ham and Potato Hash

1 1/2 lbs russet potatoes
1 cup cooked, diced ham
2 green onions, chopped
2 fried eggs

Peel and dice the potatoes into 1 inch pieces. Heat 2 Tbs. vegetable oil in a hot skillet over medium heat. Add potatoes and cook 25 minutes, covered for the first 10 minutes. Add ham and cook a couple minutes until the ham caramelizes a little. Remove from heat and stir in the green onions. Top with a fried egg and serve with a piece of toast!

My next post will include two more hammy recipes.

Recipes made: 2
Recipes left to make: 98