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!!!

Butternut Squash and Parsnip Soup with Maple Bacon Crumbles

Personal Chef Austin Texas

The fall is upon us again and you know what that means….. Root veggies. I love the fall as usual as most who follow our blog know that already. It is football season, and usually cooler weather is upon us as well as the holidays are right around the corner too. I love to have a nice hearty soup when the weather gets cooler it is a nice way to warm up and always a comforting dinner after the day is done. Everyone seems to like a good butternut squash soup, I just wanted to ass some parsnips to the recipe but you can go all the way with butternut squash if you prefer to omit the parsnip. I have actually made the soup with carrots and parsnip without the butternut squash it was rather sweet but still tasty.



6 cups chicken broth

2 pounds butternut squash diced

1 pound of rinsed and diced parsnip

1/2 onion small diced

1/2 cup of cooked maple bacon

2-3 sprigs of thyme, stem removed

1/2 – 1 cup of heavy cream

1/2 tsp of allspice

1/4 tsp of ginger

salt and pepper to taste


1. Sauté 1/2 sliced onion with a pinch of thyme in butter until soft. Add salt, pepper, 2 pounds diced butternut squash, 1 pound of parsnip diced, and 6 cups chicken broth along with the spices. Simmer until tender, then puree.

2. When pureed add the cream and stir until blended, salt and pepper to taste.

3. Top with crumbled bacon and serve.




I have been trying to locate more gluten free recipes. I am going to start trying to have more of a gluten free lifestyle myself. So stay tuned and I will have some original recipes of my own soon.

1 cup Gluten-Free Flour Blend (see below)
1/2 cup Land O Lakes® Butter, softened

1/4 cup sugar

3/4 cup sugar
2 Land O Lakes® All-Natural Eggs
3 tablespoons lemon juice
2 tablespoons Gluten-Free Flour Blend (see below)
1 teaspoon freshly grated lemon zest
1/4 teaspoon gluten-free baking powder

Powdered sugar

Heat oven to 350°F. Combine all crust ingredients in small bowl. Beat
at low speed, scraping bowl often, until mixture resembles coarse
crumbs. Press onto bottom of ungreased 8-inch square baking pan. Bake
for 15 to 20 minutes or until edges are lightly browned.

Meanwhile, combine all filling ingredients except powdered sugar in
small bowl. Beat at low speed, scraping bowl often, until well mixed.
Pour filling over hot, partially baked crust. Continue baking for 18 to
20 minutes or until filling is set.

Sprinkle with powdered sugar while still warm and again when cool. Cut into bars.

Gluten-Free Flour Blend:
To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch,
1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate
amount for recipe; store remainder in container with tight-fitting lid.
Stir before using.

*This recipe was developed using
alternative flours and other products labeled as “gluten-free”. To date,
the FDA and USDA have not defined the term “gluten-free.” Therefore, to
the best of our knowledge, the ingredients in our Process Cheese
(example: American Process Cheese) and our natural dairy products
(examples: natural cheese and butter) do not contain gluten.

Calories: 150
Fat: 6g
Cholesterol: 40mg
Sodium: 65mg
Carbohydrates: 22g
Dietary Fiber: g
Protein: 1g

Resource: landolakes.com
My Personal Website: chefshelleypogue.com
My Blog: https://thetexasfoodnetwork.wordpress.com/
My FaceBook Page: The Texas Food Network


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Gluten-Free Thanksgiving Dressing Recipe

Gluten-Free Thanksgiving Dressing Recipe

8 cups cubed Gluten-Free Walnut Rosemary Bread OR your favorite GF bread (1/2 inch cubes. crust removed)
1/2 cup butter (1 stick)

2 cups chopped onion- Walla Walla or other sweet variety if possible
2 cups chopped celery with leaves
1/2 cups chopped fresh chives
3 tablespoons minced fresh sage
1 tablespoon minced fresh thyme
2 lightly beaten large eggs
1 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
1 cup gluten-free chicken broth

Preheat oven to 350°

Spread bread cubes in one layer on 2 large baking sheets. Bake for about 12 minutes or until cubes are dry, but not browned.

Allow bread cubes to cool. Place cooled cubes in a large mixing bowl.
Melt butter in a large saucepan over medium high heat. Add onions and
celery and sauté for about 10 minutes or until onions are translucent,
but not browned.

Add herbs to vegetables and sauté an additional 2 minutes.
Add vegetable herb mixture to bread cubes and stir to mix.
Pour lightly beaten eggs into mixture and stir to blend.
Add salt and pepper and stir to mix.

Add gluten free chicken broth and stir to thoroughly combine all
ingredients. If the stuffing is too dry, add more broth, 1 tablespoon at
a time, being careful not to overdampen or stuffing will be soggy.

Transfer stuffing to a buttered 13×9 inch baking dish and bake for approximately 50 minutes or until the top is golden brown.

Tips: If you like a heavily flavored stuffing, add 1 tablespoon of
gluten free poultry seasoning to bread cube mixture before baking.

Test flavors and moisture content- Melt 1 teaspoon of butter in a small
skillet. Over medium heat, add 1 tablespoon of stuffing and cook just
until golden brown. Taste and add more herbs, salt or pepper if needed.
If the dressing seems too dry try adding another egg. Too much broth can
make the dressing soggy.

Always make sure your work surfaces,
utensils, pans and tools are free of gluten. Always read product labels.
Manufacturers can change product formulations without notice. When in
doubt, do not buy or use a product before contacting the manufacturer
for verification that the product is free of gluten.

Resource: glutenfreecooking.about.com
My Website http://chefshelleypogue.com  Personal Chef and Catering, Austin, Texas
Face Book Page https://www.facebook.com/TheTexasFoodNetwork
twitter :  @chefshellp
Word Press Blog: https://thetexasfoodnetwork.wordpress.com/