Blue Owl White Chili Food
WHITE CHILI (FOOTBALL SOUP)
This recipe comes from The Blue Owl Restaurant and Bakery in historic Kimmswick, MO. My daughter named it "Football Soup" because we always make it when we have a crowd over watching the game after church! Incredibly easy, freezes beautifully, and my bean hating husband even loves it. I add an extra can of green chilies for more flavor. You can make it without the chicken for a cheaper meatless meal, and you can make it without the monterey jack cheese for a low-fat, less thickened soup (but the cheese adds a lot of flavor!)
Provided by Tornado Ali
Categories Chicken
Time 35m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium high heat.
- Add onions and saute until translucent, about 10 minutes.
- Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes.
- Add undrained beans and stock and bring to a boil.
- Reduce heat and add chicken and cheese to chili and stir until cheese melts.
- Season to taste with salt and pepper and ladle into bowls.
- FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refridgerator overnight or simply put frozen soup into a large pot and gently heat, with lid on and stirring often, till heated through.
Nutrition Facts : Calories 355.5, Fat 14.7, SaturatedFat 6.9, Cholesterol 63.7, Sodium 584.8, Carbohydrate 26.4, Fiber 6.9, Sugar 3.4, Protein 29.5
BLUE OWL WHITE CHILI
This recipe is from the Blue Owl Restaurant & Bakery in historic Kimmswick, MO, an excellent homestyle restaurant. Simple to make & very delicious.
Provided by moandbritsmom
Categories Winter
Time 50m
Yield 12-14 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large pot over medium high heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic, then chilies, cumin, oregano, and cayenne and saute 2 minutes. Add undrained beans and stock and bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper and ladle into bowls. FOR FREEZING: Pour soup into a rigid container (or freezer bag), label and freeze. To reheat, thaw in refrigerator overnight or simply put frozen soup into a largepot and gently heat, with lid on and stirring often, till heated through.
Nutrition Facts : Calories 355.9, Fat 14.8, SaturatedFat 6.9, Cholesterol 63.7, Sodium 584.6, Carbohydrate 26.5, Fiber 6.8, Sugar 3.4, Protein 29.5
EXCELLENT WHITE CHILI
This is our tried and true white chili that folks have raved about - this recipe has been handed out many a time. Very, very tasty! You can substitute cubed chicken for the pork, if you like. It is ABSOLUTELY delicious. :) I've made it, friends have made it... you should make it.
Provided by Julesong
Categories One Dish Meal
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 20
Steps:
- Over medium heat in a heavy pot, sauté the pork (or chicken) and onion in oil and butter for 8 to 10 minutes or until the meat browns and onion softens.
- Add the rice and barley stir to coat, then stir in the cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and basil.
- Bring to boil, then reduce heat, cover, and simmer for 40-45 minutes.
- Serve each portion topped with about 2 Tbsp cheese and together with good, crusty bread and a salad.
- If the chili is too thick for your preference, you can add chicken broth to the desired consistency.
HOT TAMALE SOUP
This recipe comes from The Blue Owl Restaurant in Kimmswick, MO. This soup doesn't just taste like tamales, it includes purchased tamales! I've used jarred tamales, but can also use frozen ones. The touch of cinnamon makes this soup special. This recipe is not only easy and quick recipe, but delicious, too!
Provided by Connie K
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Cook first four ingredients over medium-high heat, breaking up meat until browned; Add chili powder, cumin, cayenne and cinnamon and cook 1 minute.
- Add broth and tomatoes with juice.
- Cover and simmer 30 minutes.
- Meanwhile, heat tamales according to package instructions.
- Stir beans and corn into soup; Simmer until corn is just heated through, about 3 minutes.
- Place 2 tamales into each of 6 bowls.
- Sprinkle with cheese and sour cream and serve.
Nutrition Facts : Calories 340, Fat 13.3, SaturatedFat 4.8, Cholesterol 51.4, Sodium 451.8, Carbohydrate 31.8, Fiber 8.8, Sugar 3.7, Protein 24.9
OOWEY GOOEY BUTTER COOKIES
This is a recipe from the Blue Owl Restaurant and Bakery in Kimmswick, Missouri. Kimmswick is an historic town. This restaurant has even been featured on the Food Network. When I saw this recipe I couldn't wait to try it, so I did, it was delicious !!! I had so much faith in this recipe that I doubled it on the first try, and I am glad I did, they flew out of here with the family. The owner of the restaurant says this is a favorite and bestseller for them. I am sure you will enjoy it, this is one of the easiest recipes I have ever made, but it is one of the best ! Tastes like a Gooey Butter Cake!! I myself used parchment paper which made the cookies thicker and gooeyier if there is such a word LOL Prep time includes 30 min refrigeration.
Provided by Baby Chevelle
Categories Dessert
Time 1h38m
Yield 4 dozen
Number Of Ingredients 6
Steps:
- In a large bowl of electric mixer, beat together butter, vanilla, egg and cream cheese until light and fluffy.
- Add cake mix; beat until well blended ( It will be very stiff).
- Cover dough and chill 30 minutes.
- Preheat oven to 350 degrees. Shape dough into 1 inch balls; roll in powdered sugar. Place about 1 1/2 inches apart on a lightly greased cookie sheet, or you may use parchment paper. With the parchment paper they will not spread as much. Bake 12 minutes, DO NOT let cookies brown!
- Let cookies cool and then sift additional powdered sugar over them.
Nutrition Facts : Calories 886.3, Fat 37.2, SaturatedFat 15.4, Cholesterol 110.8, Sodium 1050.5, Carbohydrate 131, Fiber 1.4, Sugar 85.7, Protein 9
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