What's Cookin' at Our House

While we were in Minnesota over Christmas, I had to stop in Crate & Barrel. Our closest one is in Raleigh (over 2 hours away). I picked up 4 of these ceramic mini pie plates (and ended up having them as my carry-on on our flights back). The best thing is that they were only $2.50 each! They are "individual" serving size. Tonight I used them for the second time. Jake loves cornbread!
This was the perfect companion to our White Chicken Chili that I made. This chili is AMAZING! In fact, I better put the recipe on here. It's too good to not share! Here is the yummy recipe:

Joan Link’s White Chicken Chili

• 1 lb. chicken, cubed
• 1 medium onion, chopped
• 1 ½ tsp garlic powder
• 1 Tbsp vegetable oil
• 2 cans (15 ½ oz) Great Northern beans, drained & rinsed
• 1 can (14 ½ oz) chicken broth
• 2 cans (4 oz) green chilies, chopped
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp pepper
• ¼ tsp cayenne pepper
• 1 cup (8oz) sour cream
• ½ cup whipping cream
  
  In a large saucepan, sauté chicken, onion and garlic powder in the oil until the chicken is no longer pink. Add beans, broth, chilies, and seasonings, and bring mixture to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. 7 Servings