Chili Blanco

I love poblano chiles and so does my husband. It's so delicious it's totally worth the first step of roasting the chiles. So we make this for just us - the kids won't eat it. Just microwave some chicken nuggets for them when you want to have this. I like to throw some chopped, cooked chicken into this chili to make it a little heartier.

2 fresh poblano chiles
2 16-ounce cans cannellini beans, drained (or other white beans)
4 ounces cream cheese, softened
2 teaspoons olive oil
1 cup chopped onion
1 cup chopped red bell pepper
1 14.5 ounce can vegetable or chicken broth
2 teaspoons ground cumin
1 teaspoon ground coriander

Place poblanos on a foil-lined b aking sheet and broil until blackened, turning occasionally, about 10 minutes. (Or you can use tongs to hold over the flame on a gas range.) Place chiles into a glass bowl and cover with a plate or pastic wrap; let stand for 15 minutes. Peel chiles and cut in half lengthwise. Discard stems, seeds, and membranes.

Place roasted chiles, half of the beans, and cream cheese into a food processor; process until smooth. Set aside.

Heat oil in a large pan over medium-high heat. Add chopped onion and bell pepper; saute until vegetables are tender. Add broth, cumin, and coriander; bring to a boil. Reduce heat and simmer 5 minutes. Add pureed bean mixture and remaining whole beans; cook until thoroughly heated.

Chicken and Dressing

This is a great dish to take over to a person's house when you are making a meal for them. My Aunt made this for me after I had the triplets and it was the most comforting meal ever. The best part is that unless you are making this for a large family, you can divide the recipe into 2 pans and keep 1/2 for yourself for dinner!

1 frying chicken
3/4 stick of butter
1 pkg. Pepperidge farm herb stuffing mix (8 oz. but can add more)
1 medium onion
3 stalks of celery, chopped
1/4 C. butter
1 can cream of chicken soup
2 C. Chicken broth

Boil chicken until tender. Reserve 2 C. of the broth. Shred the meat once cooled enough to handle. Saute celery and onion in 1/4 C. butter. Add to chicken and mix. Melt 3/4 stick butter in the bottom or a 9x9 pan (I tend to use a 9x13 pan so I get more stuffing). Reserve 1 C. of stuffing and pour the rest into the melted butter. Top with the chicken mixture. Next, spread the cream of chicken soup over the chicken mixture evenly, then top with the remaining stuffing mix. Then pour the 2 C. of chicken broth over the whole thing and bake at 350 degrees for 30 minutes.