White Bean Verde Chili Recipe

Personal Chef Austin Texas

White Bean CHili
Here is a very easy recipe that you can set and forget while you are away at work to be able to enjoy a nice warm dinner after a long day. This is also a good recipe for almost any cool weather occasion. I had kinda had it with regular meat chili no beans, or the regular chili with beans they seemed a bit boring. I love a good verde sauce and decided to play around a bit with a recipe to make it more like a suiza or white bean verde chili. I hope you enjoy this recipe as much as I do. YUM!


2 cans (15 oz each) Great Northern beans, drained and rinsed
1 pound boneless skinless chicken breast, medium dice
4-6 cups chicken broth, use the 4 if you want a thicker chili
1 can green enchilada sauce, or verde sauce
1 /2 cup chopped sweet onion
1/2 cup of Mexican or Fiesta cheese blend
1/2 cup frozen sweet corn
1 poblano charred, roasted over flame on gas stove, seeded and diced
1-2 Tablespoons of rinsed, patted dry, and fine chop of fresh cilantro
2 teaspoons of chili powder
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano leaves


** You can use a cooking spray to lightly coat your Crockpot for easier cleanup.
Drain and rinse your beans and then add all ingredients to crock pot except the cheese and cilantro you will add just before serving to help thicken the sauce. If you want a little thicker chili add less broth or you can add more cheese if you wish and then garnish with the fresh cilantro and onions and a squeeze of fresh lime juice.

Cover; cook on LOW 8 hours or on HIGH 4 hours. If cooking on high you will need to check the water level and make sure that it does not overcook the beans and totally remove all the broth so that it burns, and make sure to stir it occasionally if you are cooking at the higher setting. Enjoy!!!


Gourmet Beef Pot Roast Recipe

Beef Stew The Texas Food Network

You can make pot roast in a slow cooker if you wish but I like to make mine in a dutch oven. I am not saying that slow cooker pot roast is bad in anyway but I prefer to take the extra time to make it a little more special in my opinion. When you use the flour dredge you seem to get a more velvety sauce them using cornstarch thicken and it just gives it a better mouth feel. In my line of work I have definitely used both flour and cornstarch slurries and I can tell the difference, some people can and some will not notice.

I will sometimes add peas to this recipe to give it something a little different, the peas add a little sweetness to the recipe. If I am running low on potatoes or carrots I will use whatever I have in my pantry to make up the difference. I suggest you experience this for yourself, recipes are all about preference and using what you have as long as it makes sense and you like the ingredients you are using. I have added corn, tomatoes, poblanos, cilantro and peppers too to make more of a Mexican Beef Stew.

When cooking or developing new recipes I always have to play with the recipe to see if I can improve upon it, there have been many failures as well as many great new recipes 🙂 Have fun and enjoy the cooking process!

3 pounds cubed beef stew meat
6 cups water
3 large potatoes, peeled and cubed
6 carrots, cut into 1 inch pieces
6 stalks celery, cut into 1 inch pieces
1 cup large sweet onion, chopped
1/2 cup of red wine
1/2 cup of all purpose flour
1/3 cup of olive oil
1 can of tomato paste
1 tablespoon of fresh minced garlic
1-2 teaspoons fresh rosemary (preference – I love rosemary so I use 2)
1 teaspoon fresh parsley
1 teaspoon of fresh thyme
1 teaspoon ground black pepper
1 teaspoon of salt
1 teaspoon of salt and pepper (for flour bag)
1 large Ziploc bag

1. Take your flour, salt and pepper and add to Ziploc bag and add stew meat and give it a good shake to coat the stew meat.
2. In a large pot or Dutch oven, heat your oil add your garlic and onion and cook for about 3-5 minutes until onion and garlic bloom, then add the beef and cook until brown.
3. Add your wine and tomato paste to deglaze the pan and cook for about another 5 minutes or so and then add your water, rosemary and thyme and additional flour left from Ziploc bag. Cook for about 45 minutes to an hour and a half or so until the meat is getting tender. This is creating your beef stock so you don’t have to add a bullion.
4. Add the potatoes, carrots, celery, and onion into the pot. Cover and simmer until done. Add salt and pepper to taste garnish with fresh parsley or additional fresh thyme. Serve with dinner rolls or cornbread, enjoy!

Next Stop Pinterests:

Homemade Cheddar Biscuits

Cheddar Bay Cheese Biscuits YUM
Private Dinner Party Services and Personal Chef Austin Texas


2 cups all-purpose flour
1 1/2 cups shredded sharp cheddar cheese
1 cup buttermilk
1/2 cup unsalted butter, melted
1 T sugar
1 T baking powder
2 tsp garlic powder
1/2 tsp kosher salt
1/4 tsp cayenne pepper

Butter Dressing for Bisciuts
3 T unsalted butter, melted
1 T chopped fresh parsley leaves
1/2 tsp garlic powder
salt to taste


1. Preheat oven to 450 degrees F. spray lightly with a non-stick spray
2. In a large bowl, combine all of the dry ingredients.
3. Add the butter and cut that in with a fork, add the buttermilk and mix until wet, do not over mix and then gently fold in cheese.
4. Using a 1/4-cup measuring cup, scoop the batter evenly onto the prepared baking sheet and add to the middle rack of the preheated oven and bake for 10-12 minutes, or until golden brown.
5. When biscuits are pulled form the oven add the butter dressing, whisk together butter, parsley and garlic powder in a small bowl you will lightly brush the tops of the biscuits with the butter mixture add some coarse sea salt to taste if desired.
6. Eat or serve with meal.

Sriracha and Brown Sugar Bacon Wrapped Chicken Bites

Private Dinner Party Services and Personal Chef Austin Texas

If you love sweet and savory you are going to love these Sriracha Brown Sugar & Bacon Wrapped Chicken Bites. If you are serving these for your guest they are going to absolutely love them, and you had better make plenty they will be the first to go. So depending on the amount of people you are going to be serving you might need to double or even triple your recipe.

I remember when I thought Sriracha was going to go out of business so I went out and bought a few cases of the spicy garlicicky deliciousness! I have a love for Thai food and I also love spicy flavors so Sraricha was a big hit from the very beginning with me. I have been using that as a back note in many of my dishes for sometime that require a little heat and I have had people comment on how much they loved the dish and it has been my little secret. It seems the whole world now is falling in love with Sriracha. I have many other recipes that I will be sharing at some point it is hard to part with the time to get them added though. I have a great Sriracha and Ginger BBQ sauce that I use on Ribs and Pulled Pork Sandwiches that I will try to get posted in the next day or so. It might be a good one to try for the Fourth of July if you want to heat things up a bit 🙂

• 1 lb Skin off, Organic Chicken Breast 4-6 pcs depending on the size
• 1 lb Thick Maple Bacon
• 1 1/2 cup Brown Sugar
• 1/2 cup Coconut Oil
• 3 T fresh squeezed Lime Juice
• 3 T Sriracha Sauce
• 2 T of fresh Cilantro
• 1 T fresh minced Garlic
• 1/2 t Salt
1. Whisk together coconut oil, 1/2 c brown sugar, salt, fresh lime juice, minced garlic, cilantro and Sriracha sauce and pour into a large plastic Ziploc bag.
2. Cut the chicken into bite sized pieces and add it to the bag or container with a lid. Once all of the chicken pieces are in the bag, shake the bag to coat the chicken with the marinade and refrigerate for a minimum of 1 hour, I usually like to do it for 3-4 they are much more flavorful.
3. Take 1 pound of bacon and cut each slice into two pieces. Wrap the bacon around the chicken pieces and secure with a wooden skewer or toothpick.
4. There is 1 cup of brown sugar allocated for this step you can use more or less if you like. Coat the bacon wrapped chicken with a liberal coating of brown sugar for each piece and place on a lightly greased sheet pan (I typically use Pam). If you want it extra spicy take some Sriracha and brown sugar and mix it to a paste like consistency and brush on top of the bacon.
5. Convection bake at 350 degrees for 30 minutes. If you have convection oven you will probably get more browning than the regular ovens, so if you are happy with the browning then you can serve immediately. If you do not have a convection setting on your oven and did not get good carmelization then you might want to turn on the broiler for about 3-5 minutes and watch constantly so you will not burn. Char is good, but burned brown sugar not so much!!!

Coconut Shrimp Recipe

Coconut Shrimp
Private Dinner Party Services and Personal Chef Austin Texas


2-3 lbs whole 16/20 shrimp, cleaned, deveined, with tail left on
2 cups corn flakes
2 cups beer batter (see below for recipe)
2 cups coconut, shredded
6-8 cups coconut oil
1-2 tsp salt and pepper added to your flour dredge
flour, for dredging

Beer Batter Recipe:

5-6 cups all-purpose flour, start with 5 and add more if batter is too runny
8 eggs
18 oz of a good dark beer that is equal to about 1 1/2 beers


1. Heat the coconut oil to about 350 degrees or medium high heat
2. Make your beer batter mixture.
3. Mix the corn flakes and coconut and hold until you are ready for them. The whole process is really quick after this step.
4. Add the shrimp to the flour dredge and coat until covered.
5. Dip the shrimp holding it by the tail into the beer batter mixture, and when well coated, roll into your cornflake coconut mixture. Press down if needed to get a good coating on your shrimp.
6. Add to the hot oil and cook until golden brown.
7. Remove and add to a paper towel to remove the excess oil. Serve and enjoy!

Poached Egg with Avacado Toast

Private Dinner Party Services and Personal Chef Austin Texas

Poached Egg with Avocado Toast

Poached Egg with Avocado toast that can be served for any meal, it is just not a beautiful breakfast dish! This can be served as a breakfast, brunch or even dinner meal. This is a really nice dish to serve for your weekend guests or any occasion really. It is very simple, yet elegant, and would be a welcomed dish for any hungry crowd.

Ingredients needed:

1 thick slice of your favorite bread
1 poached egg
3 slices of fresh avocado
1 tsp of fresh cilantro
1-2 T of butter sea salt and pepper, to taste
**salsa and shredded cheese if desired.

1. Toast your bread the way you prefer (in a toaster, in the oven, or in a skillet) I use Ezekiel Ancient Grains Bread, its usually in the freezer of your grocery store. I think that is much healthier than regular whole wheat but you can use your favorite.
2. Poach your egg in acidified water (vinegar) while you are waiting for your bread to toast.
3. While your bread is still hot, generously butter one side of it. Arrange the avocado slices over the bread and top with a few cilantro leaves and salsa or some shredded cheese if desired.
4. Place the poached egg on the center of the toast and season, to taste, with sea salt and freshly cracked black ground pepper.

Key Tips For Growing Bell Peppers

Private Dinner Party Services and Personal Chef Austin Texas

I love Bell Peppers in just about anything and I will eat them fresh after washing them first of course. Meatloaf would not be meatloaf without them in there! They are great on salads and they are a good source of vitamins. Here are 5 tips for growing great bell peppers.

Red, green, yellow and purple are all popular colors of bell peppers. This universal vegetable is native to North America and is not only used for cooking, but also decoration. Bell peppers are packed with vitamins including vitamin A and C, and do not lose their potency when cooked.

Although bell peppers take much longer to grow from seeds than other vegetables, they will yield several peppers on one plant with proper care and fertilizer. Generally, bell peppers, when planted from seeds will be ready to harvest in 10-12 weeks.

How to Grow the Best Tasting Bell Peppers

1. Prepare the ground before planting bell pepper seeds by turning the soil and adding organic matter such as peat moss. Bell pepper plants can be grown in rows or as single plants. Each plant may produce 4 or more peppers if taken care of throughout the growing season.

2. Bell peppers can be planted from seed, but due to the long growing season, it is probably best to buy plants when they are 4 to 6 inches tall. However, if you choose to plant from seeds yourself, plant seeds about ½ inch in the ground and 3 inches apart in rows or seed starter containers.

3. When plants reach 4 – 6 inches tall, and all possibility of frost has passed, transplant to your garden on a cloudy day or in the evening to prevent wilting. Create small wells, fill with water and allow to soak into the ground before planting bell pepper plants. The wells help retain moisture when watered.

4. Water bell pepper plants often so they do not wilt. Once pepper plants wilt they lose their yield and quality.

5. Bell peppers will be ready to pick when they are shiny and firm, about 8 – 10 weeks after transplanting. The more often you harvest, the more peppers that will grow. If peppers remain on the plant, likely they will turn yellow, red or purple and this will not affect the taste too much.

Other helpful tips for growing delicious bell peppers

Pepper plants grow best in warmer seasons and do require at least 6 hours of sunlight per day, so plant in full sun if possible.

Bell peppers are prone to some diseases especially in milder climates. Ensure you inspect leaves for spots, which are caused by bacteria and fungi. Leaf spots can be remedied with a treatment of sulfur, neem oil or other types of fungicides. Read all labels for safe application.

Peppers may also attract a number of insects that will affect plant growth. Flea beetles, leaf miners and aphids can all infect a plant’s growth. There are a number of insecticides on the market including organic such as sulfur and Bt-based products. Read all labels before using on your bell pepper plants.

Once harvested, bell peppers should be stored in a refrigerator, and are good up to 3 days, cooked or cut and freeze for later use

Source: beselfsufficient.net/growing-fantastic-bell-peppers/

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