Friday Foodday

Happy Friday lovebugs,

Here are my favorite recipes this week.

Whispers of the Port

c/o Fogged in Lounge

Ingredients

• 3/4 oz bourbon
• 3/4 oz port
• 3/4 oz sherry (Amontillado)

Directions

Stir with ice and strain into a chilled cocktail glass. Lemon twist.

White Chicken Chili

c/o Buns in My Oven

Ingredients

• 1 tablespoon butter
• 1 sweet onion, diced
• 12 ounces canned green chiles, diced
• 2 cloves garlic, minced
• 1 package Hurst's Beans Great Northern Beans with Ham Seasoning
• 8 cups chicken broth
• 2 cups cooked, shredded chicken
• 1 cup whole milk
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• cilantro, for serving

Directions

1. Melt the butter in a large dutch oven or stock pot over medium heat. Once melted, add the onion and continue cooking until softened, about 3 minutes.
2. Add the chiles and garlic to the onions and cook for 2 minutes more, stirring often.
3. Rinse and sort through the beans and discard any debris. Add beans to the pot of onions along with the chicken broth.
4. Bring to a boil and reduce to a simmer. Cover the pan and let cook for 2 hours, checking occasionally to be sure there is still enough liquid in the pot to cook the beans. Add additional broth as needed.
5. After two hours, check beans for tenderness. Continue cooking until beans are as tender as you'd like. Once tender, add the shredded chicken, milk, cumin, salt, pepper, and packet of ham seasoning from the package of beans to the pot and stir well.
6. Return to a simmer and continue cooking, without the lid, until some liquid has evaporated and the chili has thickened up to your liking.
7. Serve topped with fresh cilantro.

Strawberry Banana Frozen Yogurt Bites

c/o Emily Bites

Ingredients

• 24 Nilla Wafers
• 2 (5.3 oz each) containers of nonfat Strawberry Banana or Strawberry Greek yogurt
• ½ cup diced fresh banana
• ½ cup diced fresh strawberries
• 24 fresh strawberry slices for garnish (about 8 berries total)

Directions

1. Place paper liners into each cup of a 24-cup mini-muffin tin. Push a wafer, rounded-side down, into the bottom of each liner.
2. In a mixing bowl, combine the two containers of yogurt with the bananas and diced strawberries and stir together until well combined. Spoon the yogurt mixture evenly over top of the wafers in each liner cup to fill. Place a strawberry slice on top of the yogurt mixture in each cup and place the whole tray in the freezer for at least 3 hours. Serve frozen.