Hello Shirley J Home Chefs and Friends! I’m here to announce the winner of the first-ever Shirley J Home Chef Blog Recipe Contest!
About a month ago, all home chefs were challenged to create an original recipe or adapt a favorite recipe using Shirley J Universal Cream Sauce Base. We were delighted with the creativity and use of the key ingredient. We received entries for everything from chicken divan and enchiladas to classic casseroles and Thai Curry.
After a delightful tasting and much debate (yes we love to eat Shirley J dishes here at work! ) we decided on a winner!
The winning recipe was Creamy White Chicken Chili submitted by Shirley J Home Chef Jessica Olsen of Michigan. Jessica’s chili recipe was a hit at our tasting. We also found it to use Shirley J Universal Cream Sauce in a very palate pleasing, simple and economic way. The recipe echoed our Pantry Management philosophy of using common household ingredients in the pantry, food storage as well as fresh produce and proteins. We’ll post the recipe here, but hope you’ll visit Jessica’s blog, Taste Every Season for more of her Shirley J creations. Congrats, Jessica. You’ll receive your $25 cash prize shortly!
Creamy White Chicken Chili
Ingredients:
1/2 cup Shirley J Universal Cream Sauce Base
1 pound boneless, skinless chicken breasts(3-4), cut into 1/2-inch cubes
1 medium onion, chopped
1 1/2 TB garlic powder
1 TB oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 1/2 cup of made up Shirley J Chicken Broth (see Shirley J Chicken Bouillon label for recipe)
2 cans (4 ounces each) chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 teaspoon pepper
1/4 tsp cayenne pepper
1 cup sour cream
1 1/2 cup water
Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Make Shirley J Universal Cream Sauce in separate pan. Remove from the heat; stir in sour cream and Shirley J Universal Cream Sauce mixture. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips, lettuce, and tomatoes.
Makes about 6 servings.
We’d also like to recognize our two other finalists who will receive a $10 cash prize. Be sure to check out their blogs and snag the recipes:
Red Thai Curry by Candy Brandon
Chicken Enchiladas by Annalee Larsen
Our next recipe contest will be announced on Monday. So make sure to come back to the Official Shirley J Blog. One hint: Italiano!
