Pressure Cooker White Chicken Chili

by: Alan Ripp (Special Friday Principal’s Helper)

Not being able to go to the grocery store every day like I used to, I looked for an easy recipe that used pantry staples and super tasty. I make it every 2 weeks now, it’s that good!

Source: I found this on-line, searching for easy chicken chili – https://natashaskitchen.com/instant-pot-white-chicken-chili/

Ingredients

2 large skinless, boneless chicken breasts or 2 thighs (frozen works great too)
15 oz can black beans drained and rinsed
15 oz can white beans drained
1 medium onion chopped
15 oz can corn with juice
10 oz can Rotel diced tomatoes with green chilis with juice
1/2 cup chicken broth or stock
1 tsp chili powder or to taste
1 tsp cumin powder
8 oz package cream cheese cut into 6 pieces

Recipe Steps

  1. Place all of your ingredients into your pressure cooker
  2. Add 1/2 to 1 tsp chili powder, 1 tsp cumin, ranch packet. Stir everything to combine, getting some of the juice under the chicken to keep it from scorching.
  3. Cut cream cheese into 6 pieces and place over the top of chili. Cover and seal with lid, switch the valve to the “sealing” position and cook for 20 min on manual high pressure. Once it is done cooking, let it naturally depressurize for 10 min
  4. Remove the chicken to a plate and shred apart with 2 forks. Stir everything together in the pot to melt the cream cheese into the chili then return the shredded chicken and stir to combine.
  5. I add tortilla chips and sour cream – but you can add anything you like!

Southern Pound Cake

by: Mrs. Wheeler (Music Teacher)

I’m thankful for the culinary influences of my grandmothers. My paternal grandmother migrated from Calabria, Italy, and my maternal grandmother lives in South Carolina. My childhood was filled with family gatherings and Italian and Southern food. Pound cake accompanied almost every meal, and this recipe is special because it reminds me of the people for whom I am most thankful. Pound cake is best served warm right out of the oven, and I am excited to share this recipe from my family with yours!  

Source: My grandmother

Ingredients

2 sticks butter
3 cups sugar
6 large eggs
3 cups Swans Down cake flour (sifted)
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon baking soda
1/2 pint sour cream

Recipe Steps

  1. Allow butter and eggs to adapt to room temperature before beginning this recipe.
  2. Preheat oven to 325 degrees.
  3. Cream butter and sugar until light and fluffy.
  4. Add one (1) egg at a time and beat one minute between each.
  5. Sift flour, salt, and baking soda together three times.
  6. Alternate adding the flour mixture and sour cream, starting and ending with the flour mixture. Mix 2-3 minutes in between each portion of flour and sour cream.
  7. Stir in vanilla.
  8. Grease and flour a ring cake pan. Optional: line the bottom of the cake pan with wax paper.
  9. Pour batter into cake pan and bake for one (1) hour and twenty (20) minutes.