White Chicken Chili makes a delicious meal full of spicy chili flavor, white beans and chicken. You’ll love this easy White Chicken Chili recipe.

Prep time : 5 mins
Cook time: 30 mins
Total time: 35 mins

Serves: 6-8

Ingredients:

• 4 skinless, boneless chicken breasts
• 4 cups chicken stock
• 1 clove garlic, minced
• 1 medium onion, diced
• 1 (15-ounce) can white beans, with liquids from beans
• 1 (4-ounce) can diced green chilis, with liquids from chilis
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon chopped fresh oregano

Instructions:

Add chicken to a 4-quart, heavy bottomed Dutch oven or stockpot. Add chicken stock and cook until tender, about 15 minutes. Shred chicken with two forks and then add back to the liquid.

Add garlic and onion to stockpot, white beans, green chilis, dried oregano, cumin, chili powder, salt, pepper, and chopped fresh oregano. Stir until well-combined. Taste for flavor and adjust to your preference.

Simmer over low heat for about 5 minutes. Remove from heat and serve.

Recipe and photo from: www.addapinch.com

This recipe for Sweet and Sticky Pomegranate Chicken may seem complicated but it’s actually very quick and really easy to make. Serve it with some rice for an easy dinner for serve them as an appetizer at your next holiday party or for game day!

Ingredients:

2 pounds chicken wings or legs
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup sweet chili sauce
1/3 cup pomegranate juice
1/4 cup rice wine vinegar
3 tablespoons brown sugar
1/2 tablespoon soy sauce
1 lime, juiced
3 garlic cloves, minced or pressed
pomegranate arils for garnish
freshly chopped parsley for garnish

Directions:

Preheat oven to 375 degrees F. In a large measuring cup or bowl, mix together chili sauce, pom juice, soy sauce, vinegar, lime juice, brown sugar and garlic.

Heat a large oven-safe skillet over medium-high heat and add olive oil. Season chicken with salt and pepper, then place in the skillet and sear on each side until deeply golden and brown, about 2 minutes per side. Remove chicken and place on a plate, turning heat in the skillet down to medium-low. Pour in pomegranate juice mix and whisk, allowing the sauce to bubble and simmer for 1-2 minutes. Place chicken back in the skillet and turn and toss to coat. Bake for 20-25 minutes. Remove chicken and serve with chopped parsley and pomegranate arils.

Recipe and photo from: www.HowSweetEats.com

“Roast beef and blue cheese make an outstanding flavor combo on a purchased pizza crust. This swift meal is ready in less than 20 minutes.”

Ingredients

Pair turkey cutlets with roasted fennel and a rich pomegranate pan sauce for a simple yet elegant dish. Garnish with jewel-like fresh pomegranate seeds if available—they are in season from September through January. Turkey scallopini (thinner and smaller than cutlets) will also work in this recipe, but will need to be cooked in batches.

Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS

• 4 medium fennel bulbs, cored and thickly sliced
• 5 teaspoons canola oil, divided
• 1/2 teaspoon chopped fresh thyme, plus 1 sprig
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 4 turkey cutlets, 1/4 inch thick (1 pound)
• 1 cup pomegranate juice
• 1/4 cup reduced-sodium chicken broth, or water
• 1 teaspoon cornstarch

PREPARATION

1. Preheat oven to 450°F.

2. Toss fennel, 3 teaspoons oil, chopped thyme and 1/4 teaspoon each salt and pepper in a medium bowl. Spread on a rimmed baking sheet. Roast, stirring twice, until tender and golden, about 25 minutes.

3. Meanwhile, sprinkle both sides of turkey with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 2 teaspoons oil in a large skillet over medium-high heat. Add the turkey and cook until browned, 1 to 3 minutes per side. Transfer to a plate.

4. Add pomegranate juice and thyme sprig to the pan; bring to a boil. Boil, stirring often, until reduced to 1/4 cup, 6 to 10 minutes. Discard the thyme. Whisk together broth (or water) and cornstarch; add to the pan and cook, stirring constantly, until thickened, about 15 seconds. Reduce heat to medium, return the turkey and any accumulated juices to the pan, turning to coat with sauce, and cook for 1 minute. To serve, top roasted fennel with turkey and sauce.

Recipe and photo from www.EatingWell.com

This hearty and elegant dish is quick and easy  to make perfect for busy weeknight or a relaxing weekend dinner! Try it with a bold and rich cab or try it with this month’s Premier Series  Terra d‘Oro Amador County Sangiovese 2012!

Makes: 4 servings
Active Time: 30 minutes
Total Time: 30 minutes

INGREDIENTS

• 2 tablespoons canola oil, divided
• 2 large onions, sliced (about 4 cups)
• 1 tablespoon brown sugar
• 1/2 cup reduced-sodium beef broth
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 pound beef tenderloin (filet mignon) or sirloin steak, 1-1 1/4 inches thick, trimmed and cut into 4 steaks
• 1/4 cup crumbled Gorgonzola or blue cheese

PREPARATION

1. Heat 1 tablespoon oil in a large skillet over medium heat. Add onions and brown sugar and cook, stirring often, until the onions are very tender and golden brown, about 15 minutes. Add broth, vinegar and 1/4 teaspoon salt and cook, stirring, until the liquid has almost evaporated, 3 to 4 minutes more. Transfer the onions to a bowl; cover to keep warm. Clean and dry the pan.

2. Sprinkle the remaining 1/4 teaspoon salt and pepper on both sides of each steak. Heat the remaining 1 tablespoon oil in the pan over medium-high heat. Add the steaks and cook until browned, 3 to 5 minutes. Turn them over and top with cheese. Reduce heat to medium-low, cover and cook until the cheese is melted and the steaks are cooked to desired doneness, 3 to 5 minutes for medium-rare. Serve the steaks with the caramelized onions.

Recipe and photo from  www.EatingWell.com

This Quick Pork Pho takes just a few spices (and a cool skillet move) turn store-bought broth into something deeply satisfying.

INGREDIENTS

• 1 medium onion, peeled, halved through root end
• 2 chiles de árbol or ½ tsp. crushed red pepper flakes
• 2 garlic cloves, crushed
• 1 cinnamon stick
• 2 star anise pods
• 1 teaspoon fennel seeds
• 1 1” piece ginger, peeled, crushed
• 8 cups low-sodium chicken broth
• 2 tablespoons vegetable oil
• 2 bone-in pork shoulder steaks (about 12 oz. each)
• Kosher salt and freshly ground black pepper
• 8 ounces thin rice stick noodles
• Mung bean sprouts, fresh cilantro leaves with tender stems, thinly sliced scallions, chopped unsalted, roasted peanuts, and lime wedges (for serving)

PREPARATION

1. Heat a dry large cast-iron skillet over medium-high. Cook onion, cut side down, until lightly charred, about 5 minutes; transfer to a plate.

2. Add chiles (if using crushed red pepper flakes, add with fennel seeds), garlic, cinnamon stick, and star anise to skillet and cook, stirring, until fragrant, about 1 minute. Add fennel seeds and cook, stirring, until fragrant, about 20 seconds (do not burn). Quickly transfer to a large saucepan (reserve skillet) and add onion, ginger, and broth; bring to a boil. Reduce heat and simmer until broth is flavorful.

3. Meanwhile, heat oil in reserved skillet over medium-high heat. Season pork with salt and pepper and cook until browned and cooked through, about 4 minutes per side. Transfer to a cutting board and let rest 5 minutes before thinly slicing.

4. Cook noodles according to package directions. Divide among bowls; add pork. Strain broth and ladle into bowls. Top pho with bean sprouts, cilantro, scallions, and peanuts and serve with lime wedges.

Recipe and photo from www.BonAppetit.com

This Roasted Cheese Pumpkin will compliment any dinner as an appetizer especially now that fall has arrived and is great addition to any football party!

Serves 8 appetizer servings

Ingredients:

• 1 pumpkin, 4-5 pounds
• 4 ounces smoked gruyere, shredded
• 4 ounces swiss cheese, shredded
• 1 teaspoon fresh thyme leaves
• 1 cup heavy cream
• 1 cup milk
• 1/3 cup chardonnay
• 1 1/2 teaspoon honey
• a few pinches/grates of nutmeg
• 1 teaspoon kosher salt
• 112-inch baguette, sliced
• 2 cloves garlic, peeled but intact
• Vegetable oil

Preparation:

Cut the top out of the pumpkin and scrape out the innards. Save the seeds for another use, if desired.

Toss the cheeses and thyme together in a bowl. In a large measuring cup or a bowl with a spout, combine the cream, milk, chardonnay, honey, nutmeg, and salt.

Toast the baguette slices and rub each slice with garlic. Lay a few baguette slices in a single layer inside the pumpkin. Top with some of the cheese mixture, then pour on some of the cream mixture. Repeat this until all of your ingredients are used up. (You might have a bit left over; no problem.)

Pop the top back on the pumpkin, place the pumpkin in an oven-safe dish of some kind, and coat the outside liberally with oil. Roast at 375 degrees for about 2 to 2 1/2 hours, or until the pumpkin is tender all over. Let it stand for about 15 minutes before diving in.

Serve with toast rounds, raw veggies (yeah, right), crackers, or pita chips. Try to scoop a little pumpkin onto each bite.

Recipe and photo from www.Food52.com.