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Catch ‘em & Cook ‘em: Barb’s White Chili

August 24, 2016
By Capt. Dick May , Pine Island Eagle


1 lb ground chicken

1 jar salsa

2 cloves garlic minced

Chicken broth (at least one box)

1 can corn

2 cans kidney beans or navy beans

Chili powder

8 oz Mexican-style shredded cheese

How to:

1. Brown the chicken and then add all ingredients except cheese.

2. Simmer for 15 minutes

3. Add cheese and let it melt.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (a new cookbook) can be ordered at Go to Cookbooks then to Food and Wine category. Type in "Capt. Dick's Seafood and Southern Country Cooking" and click. A picture of the cookbook, price and info for ordering will be displayed



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