Cooking with Rod's Family

 

By Melinda Cohenour

Prisca Bradshaw is my Granddaughter-in-Love. She's been family almost 20 years now. I felt like God sent her to us the first time she walked into view.

She has gifted us with two fabulous great-grandsons, Tristan and Christian. Precious boys about 12 years apart. They are strongly connected. Christian really looks up to his big brother and Tristan adores his baby brother.

When Prisca first came into our family she didn't really know how to cook. After enjoying various dishes originated by Pop or myself, she approached us with a special arrangement. We were working long hours at that time, she was already helping keep our home clean and tidy as well as being a loving caretaker and companion to my Mother who was already pretty advanced with Alzheimer's. She suggested she be our chief cook and bottle washer BUT WOULD NEED TRAINING if we were willing. We absolutely were agreeable.

She developed wonderful cooking skills. This is one of her delicious dishes.
Bon appetit ~!

Prisca's White Chicken Chili

Ingredients:

1. Chicken breast (3lb) (Chop chicken breast, place in broiling pan, cook in oven until tender) While it cooks, in large pot add:

2. Chicken bone broth (2 large cartons )

3. Cilantro (2 bunches chop one set aside one)

4. Mexicorn ( 1 can drained)

5. Rotel tomatoes ( 1 can )

6. Diced Tomatoes with Basil ( 1 can drained)

7. Large purple Onion( chop, yellow or white onion pairs nicely as well)

8. Cannellini beans (6 cans drain half of the cans)

9. Great northern beans (6 cans drain half)

10. White Chicken seasoning ( 3 packages McCormick is the best)

11. Salt (to taste)

12. Pepper (taste)

13. Dash Worcestershire sauce to add in large pot with the oven cooked, chopped chicken

14. Sharp cheddar cheese ( shredded for the top with cut cilantro as garnish)

15. Tortilla chips ( for dipping and crunch)

Instructions:

Chop chicken breast place in broiling pan cook in oven until tender, place in large pot with other ingredients, for maximum flavoring use pan drippings heat to a low boil, reduce to low and let stew for about 30-45 minutes

My family enjoys the cheese, cilantro and sliced jalapeños on ours but you can add other toppings as well or just enjoy as is.

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