White Chicken Chili 1

Best Ever White Chicken Chili

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White Chicken Chili

White Chicken Chili

I love this wonderful chili.  It is so simple to put together, especially if you use a rotisserie chicken, you can toss this together in just a few minutes.  It so satisfying and filling.  Not to mention how delicious the flavors combine for a comforting meal. 

Best Ever White Chicken Chili


3 cans great Northern beans, not drained or rinsed if using canned (Or 1 lb. dry *)

1 can chopped green chilies

¼ cup (1/2 stick) butter

3-4 chicken breasts, cut into bite sized pieces

1 onion, chopped

2-3 cloves garlic, minced

4-5 cups water

2 Knorr chicken bouillon cubes

1 tsp. oregano

2 tsp. cumin

1 tsp. rosemary, crushed

¼ – ½ tsp. hot pepper sauce (Tabasco) or red pepper flakes

½ tsp. Montreal Chicken Steak seasoning

½ tsp. Emerill’s Essence, original

½ tsp. smoked paprika

½ tsp bunch cilantro leaves, chopped

½ lb. (approx. 3 cups) grated pepper jack cheese

1 cup sour cream


In a pan add butter, onion and chicken; sauté until the chicken is cooked through; add in the garlic the last 3-4 minutes of cooking.

(If using cooked chicken, cook the onion, then add in the chicken with the beans and other ingredients.)White Chicken Chili 2Rinse the canned beans.White Chicken Chili 3

To chicken mixture add beans and crush the rosemary in your handWhite Chicken Chili 4

Then add to the pan with all the other ingredients.

White Chicken Chili 5Simmer 15 minutes.White Chicken Chili 6

Serve with Sour Cream and cilantro leaves. 

Best Ever White Chicken Chili

Best Ever White Chicken Chili

Carrie Groneman’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2015

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Fry Bread, Mexican Chili & Funnel Cake

Fry Bread and Mexican Chili

Fry Bread and Mexican Chili

Funnel Cakes and Honey Butter

Funnel Cakes and Honey Butter

In keeping with our Pioneer theme, I have Fry Bread with my summer influenced Mexican -Style Chili.      And for dessert, the always popular Funnel Cakes with Honey Butter     Click HERE for the full recipe and tutorial for the Fry Bread     Click HERE for my healthy summer influenced Mexican Style Chili recipe     Click HERE for a Funnel Cake recipe with tutorial along with yummy honey butter      

Carrie's Chocolate Chipotle Chili

Carrie's Chocolate Chipotle Chili

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Carrie's Chocolate Chipotle Chili

Carrie’s Chocolate Chipotle Chili

I wanted to create a robust, full bodied, hearty, rich chili with layers of flavors, and I mastered it!  (In my humble opinion of course).  The chocolate gives a wonderful depth of flavor and does not stand out as ‘chocolate’ at all.  It actually tones down the chipotle perfectly. 
This really is a fabulous chili to serve with my Cornbread Cake, or any bread or crackers alongside will be completely satisfying.  Because the flavor improves when allowed to ‘marry’ (sit overnight) this is a great make-ahead meal.  In fact double it and freeze some for cold winter days.
2 lbs. hamburger
1 large onion, chopped
2 red bell pepper, chopped
2 Tbl. cloves garlic, minced
2 cans diced tomatoes with chipotle
1 can diced tomatoes (regular)
3 cans kidney beans, drained and rinsed
3 cups water
2 beef bouillon cubes, Knorr (4 small ones of other brands)
1 ½  Tbl. brown sugar
1 tsp. cumin
1 tsp. Montreal Steak seasoning
1/2  tsp. chili powder OR  1/4 tsp. chipotle chili powder
1/4  tsp. smoked paprika
2  Tbl. unsweetened cocoa powder
1 can tomato paste
3 cans tomato sauce
1  Tbl. red wine vinegar
1  Tbl. balsamic vinegar
1/2 oz. unsweetened chocolate (1/4 cup grated).  These are squares of chocolate and comes in a box in the baking isle; not to be confused with the cocoa powder) 
*See bottom of page for grating chocolate
Serving options: sour cream, chopped green onions, shredded cheddar cheese  Directions:

In a large pot, over medium-high heat, sauté the hamburger, onion, garlic and bell pepper until meat is cooked through.Carrie's Chocolate Chipotle Chili 1

Drain the meat mixture well.Carrie's Chocolate Chipotle Chili 2Add in the diced tomatoes, beans, water, bouillon, brown sugar, cumin, steak seasoning, chili powder or chipotle chili power, cocoa powder, tomato paste, tomato sauce vinegars and chocolate.

OPTION #1 Heat to boiling and reduce to a simmer (uncovered), stirring occasionally, about 30-40 minutes.

OPTION #2  Place the ingredients into a crockpot and simmer on low for 2-4 hours.Chocolate Chipotle Chili 3It is best to let it cool and refrigerate overnight to ‘marry’ flavors.

When ready to serve, heat through and serve with desired options.

*Heat over the stove or in the crock pot

Use a hand grater to shred the unsweetened chocolate, allowing it to melt and blend into the chili

DSC_1260This recipes freezes beautifully!  
Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013
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 Cornbread Cake Recipe Link
 DSC_1283 - corn bread cake


Mexican Style Chili

Mexican Style Chili

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Mexican Style Chili

Mexican Style Chili

I concocted this recipe after wanting something different than my traditional chili recipes and to use  up some of the gardens vegetables.

The zucchini is surprisingly wonderful in this, you really have to try it.  To make it even easier, it accommodates beef or chicken (great way to use leftovers or a small amount of meat to stretch for a meal) or even leave it out, use proper bouillon, and you have a great vegetarian dish.  Substitute beans according to your taste. 

This chili is healthy and filling, comes together quickly,  budget-friendly, and delicious.

Mexican Style Chili


2 medium zucchini, chopped, optional

1 – 15 oz. can pinto beans, drained and rinsed

1 – 15 oz. can black beans, drained and rinsed

2 – 15 oz. cans kidney beans, drained and rinsed

1 – 15 oz. can corn, drained

24 oz. thick and chunky salsa

1 lb. hamburger, cooked and drained (or 2 cups chopped cooked chicken)

1 tsp. chili power

2 tsp. beef bouillon (or chicken)

2 cups water

2 – 12 to 15 oz. cans of V-8 juice

2 tsp. garlic, chopped

1 tsp. cumin

1 Tbl. brown sugar

½ tsp. smoked paprika, optional but really good


Combine all the ingredients in a large pot and bring to a boil.Reduce heat and simmer until the zucchini is tender, but do not overcook.Mexican Style Chili 1Serve alone, with Fritos, shredded cheese, sour cream, etc., or over fry bread.  Click HERE for homemade fry bread recipe.Mexican Style Chili 2Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Delicious easy to make fry bread

Homemade Fry Bread with Mexican Chili OR Honey Butter

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Delicious easy to make fry bread

Easy to make fry bread to be served with chili, honey butter or any number of toppings

Fry bread is one of those yummy, budget stretching, homey, approved-by-all-ages satisfy yummy foods. 

This recipe makes up easy and the dough is great to work with. 

I like to fry the bread outside to keep the grease spatters out of the house.  If you can, simply take your fry pan out on the patio or deck to easily make these; but be prepared for hungry neighbors! 

Indian Fry Bread


3 cups flour

1 Tbl. baking powder

½ tsp. salt

1 – 1 ½ cups warm water

Vegetable or canola oil for frying (lard if you want a more authentic taste)


Combine flour, baking powder and salt in a large bowl. Mix well with a large spoon; add warm water and stir until dough begins to form a ball.

On a lightly floured surface, knead the dough. Do not over-work the dough.

After kneading the dough, place in a bowl, then into the refrigerate for 1/2-1 hour.

Take out of fridge and let sit for 10 minutes or so while oil is heating up.

Heat oil to 375 degrees in a frying pan or kettle.

Lightly flour surface and pat and roll out in baseball size pieces of dough.

Either pat out thin or use a rolling pin to flatten out dough.Homemade Fry Bread 1

Cut hole in middle with a knife ¼” thickness (so the dough will fry flat).Homemade Fry Bread 2Place in oil and cook until golden brown and flip over and cook on opposite side until same golden brown.

Dough is done in about 3 minutes, depending on oil temperature and thickness of dough.Homemade Fry Bread 3After fry bread is done, drain on paper toweling.

Top with favorite toppings, such as: chili, cheese, lettuce, tomatoes, onions, taco meat, etc.

*In my experience, this dough did not hold well overnight.  It is best to make it and cook it the same day; though it can rest in refrigerator for a couple of hours, then let it sit out maybe 30 minutes to take the chill off before frying.

To make it a sweet treat: add 1/3 cups granulated sugar into flour mixture, then top with a cinnamon-sugar mixture:) 

OR serve the fry bread with my hearty Mexican Chili, click HERE  for the scrumptious recipe you see in the pictures

OR with my Homemade Honey Butter, the recipe is up next



Ingredients and Directions:

In a small bowl place 1 stick of real butter that is softened to room temperature, not melted.

Whip till light with a mixer.

Slowly pour in ¼ – 1/3 cup of honey depending on your taste.

Whip until light. ServeHomemade Fry Bread 4Carrie’s recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2013

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Stuffed Corn Bread

Stuffed Cornbread Muffins

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Stuffed Corn Bread

Stuffed Corn Bread

These little gems are tasty and economical,  for a quick lunch or snack, to fill tummies with nummy goodness!

 Stuffed Corn Bread Muffins


1 package corn bread mix (Betty Crocker preferred)Ingredients listed on package

15-16 oz. can of chili, stirred

Muffin paper liners

½ cup shredded cheddar cheese, or pepper jack, optional  

Directions: Preheat oven to 400 degrees. Mix cornbread according to pack directionsDSC_0319 CopyPlace 12 paper liners in muffin tin cups. Spray with spray release (such as ‘Pam’)DSC_0320 Copy


Spoon about 1 Tbl. of the prepared corn bread mixture in the bottom of each muffin cup.  Fill the muffin cups about half-way full with prepared corn bread mix batter.DSC_0324 copyPlace a heaping spoonful of chili on top of the corn bread batter; adjusting to make them all fairly even, using the entire can of chiliDSC_0329 copySprinkle the chili with the shredded cheeseDSC_0332 copyEvenly spoon the remaining corn bread batter on top of the chili. Bake according to package directions. The muffins are done when touched in the center, and the corn bread springs back and feels fairly firm to the touch.

Adapted recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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