Here are the recipes from this morning's show :)

WHITE CHICKEN CHILI

MEXICAN CORNBREAD

PICO DE GALLO

APPLE ENCHILADAS

White Chicken Chili

1 onion, chopped

2 T. olive oil

3 cloves garlic, minced

4 chicken breasts cut into bite-size pieces

2 cups water

1 teaspoon each of salt, cumin, chili powder, oregano, white pepper

2 teaspoons garlic powder and onion powder

2 T. chicken granules

4 (15 -ounce) cans cannellini beans, rinsed, drained and divided

2 cans (14 ½-ounce) chicken broth

2 small cans green chilies

¼ cup water

2 tablespoons cornstarch

1 block pepper jack cheese, grated

Sauté onion in oil for 5 minutes and add the garlic and chicken.  Cook until chicken is lightly browned for about 4 minutes, stirring often.  Stir in 2 cups water and all the seasonings.  Reduce heat and simmer covered for about 15 minutes.  Place 2 cans of drained and rinsed beans in a blender, add broth and blend until smooth.  Stir the bean puree, remaining 2 cans beans and green chilies into chicken mixture.  Bring to a boil then reduce heat and cook 30 minutes to an hour, stirring often.  Mix the cornstarch and water together and add to the chili.  Lastly, and add grated cheese; simmer until cheese is melted then serve.

OLD-FASHIONED MEXICAN CORNBREAD

A black skillet is a must for this recipe J

2 cups self rising cornmeal

2 tablespoons vegetable oil + 1 ½ tablespoons more

3 tablespoons sugar, optional

1 small can chopped jalapenos or diced green chilies

¼ cup onion, chopped

1 small can mexicorn, drained

1 cup sharp cheddar cheese

1 ½ cups whole milk or buttermilk

1 egg, beaten

Place the 1- ½ tablespoons vegetable oil in a black skillet and heat on a burner for 2 to 3 minutes.  Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining ingredients together well.  Turn the heat off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.

PICO DE GALLO

5 vine-ripe or plum tomatoes, chopped and seeds taken out

½ cup finely chopped red onion

1 fresh jalapeno, seeded and chopped

Juice of one small lime

½ cup fresh cilantro chopped

2 garlic cloves, chopped

salt and pepper to taste

Combine all of the ingredients into a bowl and refrigerate for at least one hour before serving.

APPLE ENCHILADAS

1 (21-ounce) can apple pie filling

6 (8”) flour tortillas

1 teaspoon ground cinnamon

1/3 cup butter

½ cup brown sugar

½ cup sugar

½ cup water

Vanilla ice cream

Spoon the apple pie filling down the middle of each tortilla and sprinkle each evenly with cinnamon.  Roll up and place seam side down on a lightly greased baking dish.  Bring butter and next 3 ingredients to a boil in a medium saucepan.  Reduce heat and simmer on low for 3 minutes, stirring often.  Pour over the enchiladas and let sit for 30 minutes.  Bake at 350 for 20 minutes.  Serve with vanilla ice cream and ladle the syrup over the ice cream.  Delicious!