White Chicken Chili

Ingredients

1 lb. boneless chicken breast, trimmed
2 T olive oil
1 onion, diced
1 bell pepper, diced
1 jalapeno, finely diced
2-3 garlic cloves, minced
1/2 C white wine
1/4 C flour
4 C chicken broth
1 15oz. can Cannellini beans, drained
1 bay leaf
1 t cumin
1/2 t coriander
1/2 t oregano
1 C frozen corn, thawed
1 lime, juiced



Directions

Season chicken breasts with s&p.  Heat olive oil in dutch oven or large saute pan over med. high heat.  Add chicken breasts.  Brown on both sides (about 3-4 mins. per side), adding additional olive oil as needed.  Remove from pan and reserve.

Add onion, bell pepper, and jalapeno to pan, season with s&p, adding additional olive oil if needed.  Saute until softened (5-7 mins.).  Add garlic and cook until fragrant (30 secs. - 1 min.).

Add white wine and deglaze the bottom of the pan.  Let wine reduce until most liquid has been removed from the pan (3-4 mins.).  Stir in flour and cook for a couple mins., stirring constantly.  Slowly add in a little bit of chicken broth at a time, stirring until flour mixture is completely incorporated.

Add remaining broth, drained beans, and spices.  Bring to boil, reduce to simmer, cover and cook 20-30 mins.

Remove chicken from pan, let cool, then shred.  Return chicken to pan.  Stir in corn and lime juice and cook another 5-10 mins.

Serve garnished with parsley and chives.  

Serve for toppings: sour cream, shredded cheese, tortilla chips, and lime slices for juice.

Everything Bagels

Ingredients

For the dough:

1-1/2 C water - hot (105-115 degrees)

2T brown sugar

2-1/4 t active dry yeast

1T salt

3-1/2 C bread flour

For the water bath:

2 T barley malt syrup (I substituted molasses…you can even use brown sugar)

6 qts. Water

For the Everything topping:

1 egg white

1 T water

Equal parts:

Kosher salt

Crushed black pepper

Dried minced garlic

Dried minced onion

Sesame seeds

Poppy seeds

Directions

Make dough any means you are comfortable with.  Here's how I usually do it.

To the mixing bowl of a stand mixer add the hot water.  Stir in the sugar and sprinkle the yeast over the top.  Let sit 5 mins.  It should get foamy and you should start smelling that yeasty smell.

Meanwhile, sift out the flour and add the salt.

Fit the mixing bowl into the stand mixer and. using the dough hook, start mixing at low speed.  Slowly add the flour mixture, about 1 cup at a time, using a spatula to help ensure everything gets going.

Once all the flour is added, increase the speed to medium.  Everything should come together.  Continue to mix at medium speed for 8 mins. to knead the dough.

Turn the dough out and gently form it into a ball.  Place into a lightly oiled bowl, turning to coat on all sides and spread the oil around the bowl, and cover with a cloth.

Place the bowl in a warm place with no breeze and let rise 1 to 1-1/2 hours.  Until doubled in size.

Once dough is risen, but before portioning and shaping them….start your water bath.  It'll take a while to bring 6 qts. of water to boiling.  Add the barley malt syrup or substitute sweetener to the water once it comes close to a simmer.

Also, preheat your oven to 400 degrees.

Turn dough onto lightly floured surface.  Press on dough with fingers to expel any gasses.  Divide into 8 portions.

Shape each portion into a ball and place on a baking sheet covered with parchment paper.  Cover with a cloth and let rise another 10-15 mins.  

Work your finger through the center of a dough portion, trying to keep the dough even on all sides, and then spin the dough around your finger to work the hole open and create the bagel shape.  With your fingers through the middle you can then roll any portion of the circle between your palm and your work surface if needed to even out the shape.  By the time I had done the eight…I had the lasso technique down pretty well and didn't need to do anything further to 'fix' the shape.

Once your bagels are shaped, they are ready for their bath.

Work in batches of 2 or 3 at a time to keep the water at a good simmer.  Keep the remaining bagels covered to prevent them from drying out.

Add the bagels to the water and let cook for 1 minute.  Flip the bagels and cook another 30 secs.

Remove the bagels from the water bath and place on a dry cloth to drain off any excess water.

Place bagels on baking sheet lined with parchment paper.

Whisk together egg white and water. 

Mix together topping ingredients.

Brush bagels with egg wash and sprinkle with topping mixture.

Bake for 15-20 mins., until golden brown, rotating pan halfway through cooking time.

Remove pan from oven, let cool 5 mins.  Remove bagels to wire rack to cool completely.