Food for the soul

I've spent the last several days up in Gig Harbor, WA with my husband's family. The occasion is a sad one; my father-in-law passed away a couple of weeks ago. So many people came to Gig Harbor for his memorial service and we have had a brilliant time together sharing memories and making new ones.

We have done a lot of eating and I'd like to share the recipes that I especially liked, both cooked by one of my favorite people, Sharron M. This food did, indeed, feed my soul while my heart was breaking.

Chili Blanco
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4 cups cooked and shredded chicken
6 cups broth
2 cans white beans, drained
2 onions, chopped
7 oz green chilis, diced
2 cups Monterey Jack cheese
1 cup sour cream
Garlic to taste
2-3 t cumin
1 t cayenne pepper
2 t oregano

In a large pot, add chicken, beans and broth. In sauté pan, sauté onions and garlic until translucent, then add to pot and add chilis and spices. Heat ans simmer for about 30 minutes, then add cheese and sour cream and continue to simmer on low heat.

Garnish with more cheese, a dollop (isn't that a great word) of sour cream and green onions.

Spicy 3 Cheese Cornbread Egg Bake
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1 8x8 pan of cornbread
1 small loaf of homemade bakery white bread, crusts removed
1 (4-7 oz) can mild green chili peppers
1 1/2 cups grated Cheddar cheese
1 (8 oz) package of cream cheese
1 ripe tomato
1 1/2 cups grated Monterey Jack and Cheddar cheese mix
7 - 9 eggs
1 1/2 cups 2% milk
1 1/2 cups half and half
1 1/2 teaspoons dry mustard
Cooking spray

Bake the cornbread in an 8x8 pan. Set aside to cool.

Spray a 9 x 13 inch pan with cooking spray or wipe with butter. Cut the white bread without the crust into crouton size cubes and place them in the 9 x 13 inch pan. Drain green chili peppers and spread over the bread. Sprinkle 1 1/2 cups cheddar cheese over green chili peppers. Cut the cream cheese into cubes and place over the cheddar cheese. Cut cooled cornbread into chunks and sprinkle over cheese. Dice the tomato and sprinkle over the cornbread. Spread the 1 1/2 cups of mixed cheese over the bread. Beat the eggs with milk, half & half, and dry mustard. Pour over the egg mixture over the entire pan as evenly as possible. Cover and refrigerate overnight.

The next morning, preheat oven to 350 degrees F. Bake, covered with tinfoil, for 35 minutes. Uncover and bake another 20 minutes. After you take the egg bake from the ove, let it rest 10 - 15 minutes before serving.

Comments

[Stefanie Hartman]

Great recipe. You'd make a million bucks if you sold this.