With fall in the air and cool afternoon breezes, it’s time for some fall food! Wait….. I live in Florida!!!! It is never cool here, but it was a nice thought even if it was just for a moment!
There is something to be said for fall food, even if it is 80 degrees outside 11 months out of the year. Football and chili just seem to go hand in hand, and there’s always room for desert!
On that note, here are two of my favorite fall foods.
Scottish Scones & White Chicken Chili.
The scones are out of this world, and satisfy any sweet tooth. The White Chicken Chili is exploding with flavor and warms you from the inside out. I prefer to use all Organic ingredients, but it’s not required.
The recipe for these amazing Scottish Scones comes from my friend Darby, who’s an incredible baker!
Scottish Scones
Ingredients:
2- 1/2 c. Flour (All Purpose)
5-1/3 T. Butter, cold & cut into chunks
4 tsp. Baking Powder
2 T. Sugar plus
1/4 tsp. Salt
2 Eggs, beaten
3/4 c. Heaving Cream
1/2 – 1 c. Chocolate Chips
For The Topping:
4 T. Sugar
Heavy Cream
(***You can sub out the chocolate chips for grated orange rind, and dried cranberries***)
Recipe:
Mix dry ingredients in bowl. Cut in butter, until crumbly. Add eggs, cream & chocolate chips.
Mix gently with fork, until mostly mixed.
Spoon mixture into a scone pan (sections) or an iron skillet with the “triangles” that has been sprayed with non stick spray. (I use coconut spray from Trader Joe’s)
With a basting brush, baste tops of scones with cream (lightly) then sprinkle with sugar.
Bake @ 400 degrees for 12-14 min or until golden on top.
Let cool for about 10 min before removing from the pan.
Serve warm. YUMMO!
Now that we have dessert taken care of, let’s move on to dinner! Doesn’t everyone have dessert BEFORE dinner? This is my personal recipe that I have tweaked many times. Oh and I tend to be one of those “scratch cooks” so bear with me!
White Chicken Chili
Ingredients:
4 Organic Chicken Breasts
1 small Onion, chopped
1/4 c. Flour
3-4 cloves Garlic, minced
4-5 T. Butter
1/2 c Milk
4 cans White Navy Beans, drained
2 cans Green Chilies
12 c. Chicken Broth (3 cartons)
* Ground Cumin, to taste
* Chili Powder, to taste
* Paprika, to taste
* Sea Salt, to taste
* Pepper, to taste
1/2 – 1 c. Half & Half
Monterey Jack Cheese, shredded
Fresh Cilantro, chopped
Recipe:
Boil chicken breasts about 20-30 min or until tender and no longer pink on the inside. Drain and shred or chop chicken. Set aside.
Meanwhile, in a large stock pot, saute on low/med heat chopped onion & minced garlic in butter. As the butter is melting, add flour and stir well. As you are stirring slowly, pour in milk. Keep stirring until mixture is thick & creamy. Add Navy Beans, green chilies and chicken broth. Add shredded chicken and **spices. Add half & half & cook over low/medium heat, stirring occasionally.
** This is where the “to taste” comes into play. I have followed different recipes for White Chicken Chili, and they almost always come out bland UNTIL I started just adding more spices to taste. To add the spices to your heart’s content. I use a lot of cumin, with a tad less chili powder.
Serve hot and top with Monterey Jack Cheese and cilantro.
Enjoy!
(Homemade corn bread pairs nicely with the White Chicken Chili)
Organic Sport Chic 