Baby, it’s cold out there…

It is cold out but a warm quick and easy dish is what the Chef has ordered.

Try one of the two pasta dishes that can be made in 30 minutes or less in the famous Covered Stone Baker ….

or  if soup is being considered, try this one–it’s quick, easy, and microwavable, too!! And don’t forget the Taco Touchdown Dip follows, it’s a great recipe while watching the bowl games!

Quick and easy recipes to be enjoyed by all while the Chef in the House has only about 30 minutes tied up in the kitchen. Now that’s what I am talking about. Delicious without spending all day because the “Chef’s Time” is very valuable.

Microwave White Chicken Chili

Three whole heads of garlic may seem like a lot, but “roasting” them in the microwave lends a mild, mellow taste to this chili.


3  whole heads garlic (about 48 cloves), unpeeled

¾ tsp salt, divided

3 tbsp olive oil, divided

2  poblano peppers

1  medium onion

1½  lb boneless, skinless chicken thighs

2  tbsp Southwestern Seasoning Mix

2  cans (15.5 oz each)  Great Northern beans, drained

1  jar (16 oz) salsa verde


1. (5-in.) Santoku Knife, slice about 1/4 in. off the pointed top of garlic heads to expose

cloves. Place garlic cut side up in Classic Batter Bowl. Sprinkle garlic with 1/4 tsp of the salt and drizzle with 2 tbsp of the oil. Cover batter bowl with lid; microwave on HIGH 3 minutes or until garlic is soft. Set aside to cool.

Meanwhile, finely dice peppers using Santoku Knife. Chop onion using

2. Food Chopper. Combine

peppers and onion in Deep Covered Baker. Trim and finely dice chicken using Boning Knife. Add chicken, seasoning mix, remaining 1 tbsp oil and remaining 1/2 tsp salt to baker; mix well using Master Scraper. Microwave, covered, on HIGH 4 minutes; stir to separate chicken. Cover; microwave an additional 4-6 minutes or until chicken is cooked through.

Meanwhile, gently squeeze cooled garlic from heads into batter bowl (discard skins); mash using


Mix ‘N Masher. Add beans and salsa to batter bowl. Transfer bean mixture to baker; mix well. Microwave, covered, on HIGH 5-7 minutes or until chili is heated through.

Yield: 8 servings (8 cups)

Nutrients per serving: Light (1 cup): Calories 230, Total Fat 7 g, Saturated Fat 1.5 g, Cholesterol 70 mg, Carbohydrate 21 g, Protein 21 g, Sodium 750 mg, Fiber 4 g

Cook’s Tip: Taco seasoning mix can be substituted for the Southwestern Seasoning Mix, if desired. Omit salt.

Serve this chili with optional toppings such as shredded cheese, sour cream, lime wedges, diced avocado or chopped cilantro.

Boneless, skinless chicken breasts can be substituted for the chicken thighs, if desired.

© The Pampered Chef, Ltd., 2008

Or Put that baker in the Oven while you enjoy the Taco TouchDown Dip in time for the BOWL Games….

1 pound Ground beef, browned and drained
1 (16 ounce) can Refried beans
1 (8 ounce) package Cream cheese, softened
1 cup Sour cream
2 tablespoons Taco seasoning mix
2 Garlic cloves, finely minced
1/2 cup (2 ounces) shredded cheddar cheese
1/2 cup Black olives, sliced
1 Medium tomato, diced

Optional Items:
1/4 cup Green onions, thinly sliced
2 tablespoons Fresh cilantro or parsley chopped

Preheat oven to 350 degrees F.

Brown and drain the ground beef.

Spread the browned ground beef in the bottom of Deep Covered Baker. Spread the refried beans evenly over the ground beef.
Combine the cream cheese, sour cream, taco seasoning, and garlic in a mixing bowl, and mix well.
Spread the cream cheese mixture evenly over the refried beans. Sprinkle the shredded cheddar cheese evenly over the cream cheese mixture.
Bake 15-18 minutes or until hot.
Remove from oven and top with the sliced black olives and diced tomato.
Add additional dollops of sour cream as a topping (if desired). Top with green onions.

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