White Chicken Chili

1 T. olive oil

1 medium onion, diced (about 1 cup)

2 (15oz) cans Great Northern beans

1 lb. boneless, skinless chicken breasts, cubed

3-4 cloves garlic, minced

1 (3.5oz) can green chilies

1/2 tsp. cumin

1/2 tsp. dried oregano

1/2 tsp. coriander

1/2 tsp. salt

freshly ground black pepper to taste

1 (32oz) box chicken broth

1 lime, juiced

1/2 cup chopped cilantro

Toppings: sour cream, chopped cilantro, shredded pepper jack or Monterey jack cheese, avocado, tortilla chips, lime wedges

Heat olive oil in large pot over medium heat. Add the chopped onion & cook for about 2 minutes, just until it starts to become translucent.

While the onions are cooking, drain the beans & rinse with cold water; set aside. Sprinkle the chopped chicken with a little salt & pepper & add to pot. Add the garlic. Cook for 4-5 minutes or until there's no more visible pink on the chicken.

Add green chilies along with all of the juices in the can. Add the beans, cumin, oregano, coriander, salt a few turns of black pepper. Stir to combine & then add the chicken broth.

Bring to a boil & reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat & add the juice from one lime & 1/2 cup of chopped cilantro. Add salt & pepper to taste.

Ladle into bowls & top as desired with sour cream, chopped cilantro, cheese, avocado, chips or lime wedges.

via: Our Best Bites cookbook

Stuffed Blue Cheese Potatoes

4 medium russet potatoes

1-2 T. shortening or vegetable oil, for rubbing on the potatoes

1/4 c real butter, cut into chunks

1/2 c sour cream

1 oz (1/4cup) crumbled blue cheese

1/4 c milk or buttermilk

3/4 tsp. salt

dash of pepper

1/2 tsp. garlic powder

8 pieces bacon, cooked crisp & crumbled

shredded cheddar cheese

Preheat oven to 400 degrees. Wash & dry potatoes. Rub them lightly with a bit of shortening or vegetable oil & place directly on oven rack. Bake for 1 hour or until potatoes are tender when pierced with a fork.

Remove potatoes & allow to cool for 5-10 minutes. Cut each potato in half to make 8 servings. You may want to hold them with a potholder as they will still be hot!

Scoop out the insides & place in a bowl. Mash, and add butter, sour cream, blue cheese, milk, salt, pepper, & garlic powder. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.

Return the potatoes to the oven & bake for 12-15 minutes.

Remove, sprinkle bacon & cheddar cheese over each potato, and bake an additional 3-5 minutes or until cheese is melted & bubbly.

recipe via: Our Best Bites Cookbook