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Light Of Life Recipes: White Chicken Chili & Squash Corn Bread

Be sure to try out these two delicious and easy recipes from Light of Life!

Squash Corn Bread
Serves: 4

Ingredients

  • 2 cups of Roasted and pureed squash
  • 3 eggs beaten
  • ½ lb bacon; cooked and chopped
  • 1 cup canned corn kernels
  • 2 cups Large Marshmallows
  • 1/3 cup flour
  • 1 cup shredded Cheddar
  • Salt and pepper

Directions:

1. Preheat oven to 325 degrees.
2. Over low heat, gently melt the marshmallows until soft and gooey.
3. In a large bowl combine squash, eggs, bacon, and corn. Mix until evenly blended.
4. In the same bowl, gently fold in marshmallows, flour and cheddar cheese.
5. Season with about 1 tbsp of salt and 1 tsp of pepper.
6. Pour into a small and well-greased casserole dish and place in a water bath (a larger pan filled with water, not enough to float the small pan. The corn bread will bake inside of the water bath to insulate the casserole dish from rapid temperature change.).
7. Bake in oven for 45 minutes uncovered.
8. Remove and let stand to cool for 10 minutes.
9. Cut and serve.

White Chicken Chili
Serves: 4

Ingredients

  • 2 tbsp butter
  • 4 Chicken thighs, skinless and boneless
  • 3 cups Chicken Stock
  • 1 can white northern beans
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 jalapeño, small dice
  • ¼ cup flour
  • 1 tbsp cumin
  • 2 tsp chili powder
  • Cilantro for garnish
  • Salt and pepper
  • Optional: 2 cups cooked pasta.

Directions:

1. Heat a medium sized pot over medium heat and melt the butter.
2. Add Chicken thighs whole and brown both sides.
3. Remove chicken thighs and set aside (at this point they will not be fully cooked).
4. Add to the pot bell peppers, onions and jalapenos. Sweat over medium heat until aromatic.
5. Add flour, beans, cumin and chili powder to the pot, mix to evenly blend (should become slightly pasty).
6. Add chicken stock and whole chicken thighs into the pot stir well and bring to a simmer.
7. Cover the pot and reduce heat to lowest setting. Simmer for 1 hour stirring occasionally.
8. Pull chicken out and break a part with a fork, add back to the chili.
9. Season with salt and pepper.
10. Serve over cooked pasta (if desired) and garnish with cilantro leaves.

EMERGENCY COMPONENT - LOCAL

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