PantherDave Posted September 23, 2007 Share Posted September 23, 2007 We are chilling out today, some simple fare in the CP for tonight and getting sub's from Jersey Mike's for lunch. Some freinds are stopping by for the 4:00 Panthers game, so it's shaping up to be a nice quiet day at the casa de PD. Quote Link to comment Share on other sites More sharing options...
tbimm Posted September 23, 2007 Share Posted September 23, 2007 Saints play Mon night so it is quiet here as well. Breaking in the new smoker and having Dad over for dinner. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 23, 2007 Share Posted September 23, 2007 ...while watching the games.... throwing a variety of brat on grill after simmering in bier mixture, kraut.... 3 oktoberfest biers... plus misc other items tbd kind of my opening day, as i've been out of town the past 2 weekends Quote Link to comment Share on other sites More sharing options...
nuke'em ttg Posted September 23, 2007 Share Posted September 23, 2007 Doin that White Chicken Chili from here........ White Chicken Chili 2 ½ - 3 lbs skinless, boneless chicken breast 4 Tbsp taco seasoning 3 or 4 Tbsp olive oil 1 large onion, finely chopped 3 cloves garlic, minced 2 fresh jalapeno chilis, seeded and minced 1 lb bag of white (navy) beans, or 4 – 15 oz cans – if using dry beans (preferred) boil them for 2 minutes then cover and let stand for one hour, or soak overnight 1 tsp chili powder 1 tsp cumin ½ tsp salt ½ tsp black pepper 2 can chicken broth 1 cup shredded Monterey Jack cheese, plus additional for garnish Sour cream Fresh cilantro leaves, chopped Fresh tomatoes, chopped 1. Slice chicken into 1-inch chunks; sprinkle with 2 Tbsp of the taco seasoning; toss to combine 2. Warm 1 Tbsp oil in a large skillet over medium high heat. Working in batches brown chicken for 2 minutes per side. 3. Warm 1 Tbsp oil in same skillet over medium-low heat. Cook onion, garlic and jalapeno 2 minutes, stirring. Add beans, chili powder, cumin, salt, and peppers; cook 2 more minutes, stirring. 4. Add chicken and bean mixture to crockpot; stir in 1 ½ cans of the broth and remaining taco seasoning. Cover and cook on low for 6 to 8 hours. 5. Stir in 1 cup shredded cheese – depending how thick or thin you like it you may want to add the other ½ can of chicken broth here. Cook another hour. 5. Top servings with sour cream, chopped cilantro, tomatoes, and additional shredded cheese. This is great the next day and also makes tee-riffic chicken burritos. Add a little chicken broth (or water) when you re-heat it. Quote Link to comment Share on other sites More sharing options...
Junkyard Posted September 23, 2007 Share Posted September 23, 2007 Keeping it simple today... Hot pastrami and swiss on fresh baked rye from the bakery with homemade potato salad. Quote Link to comment Share on other sites More sharing options...
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