Home Farm Herbery

White Chicken Chili©

By Arlene Wright-Correll

At Home Farm Herbery we have tons of great recipes that over the years we have made. We have special ones for the late fall and for during the winter especially when we just want to sit out the snowy days. Nothing is better than coming in and having a bowl of this.

When we lived in the North Country of New York and we had 5 children living at home we kept a pot of this perking on the stove many a night. The winters were hard and very, very long.

White Chicken Chili 

1 tablespoon vegetable oil

1 1/2 pounds boneless, skinless chicken breast tenders

1 medium onion, chopped (In the winter we use ½ cup of our dried minced onions)

1 clove garlic, chopped

1 tablespoon ground cumin 

1 1/2 teaspoons coriander

1 to 1 1/2 cups mild salsa Verde

1 can (15 ounces) cannelloni beans, drained

1 can (15 ounces) pinto beans, drained

1 cup water

1/2 cup frozen corn

1 can (12 fluid ounces) evaporated low-fat 2-percent milk

1 cup fresh spinach leaves (In the winter we use ½ cup of our dried spinach flakes)

Baked tortilla chips and light sour cream for serving, optional

We heated the oil in large saucepan over medium-high heat.

Add chicken, and cook on each side until golden.

Transfer to plate and cover loosely with foil.

Add onion to same saucepan, and cook, stirring occasionally, until translucent.

Add garlic and cook for an additional 30 seconds.

Stir in cumin and coriander, and cook for 30 seconds longer.

Stir in salsa Verde, beans, water and corn. Cook for an additional 10 minutes, or until chili is hot.

Cut or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate.

Stir in evaporated milk and spinach, and continue cooking just until chili is heated through and spinach is slightly wilted, about 3 to 5 minutes.

Serve topped with crumbled tortilla chips and a dollop of sour cream. This recipe yields 8 servings.

Tread the earth lightly and in the meantime may the Creative Force be with you.

Arlene at Home Farm Herbery LLC

Venison Pie Recipe©

By Arlene Wright-Correll

Crust:

1 cup warm water 

2 1/4 teaspoons active dry yeast

1 teaspoon honey

2 tablespoons extra-virgin olive oil

3 cups unbleached all-purpose flour

1 teaspoon salt

Filling:

1 pound ground venison

1 tablespoon crushed fennel seed

1 teaspoon salt

2 teaspoons red pepper flakes

1/4 teaspoon black pepper

1 large tomato, chopped

1 bell pepper, chopped

1 cup grated mozzarella cheese

1 cup grated provolone cheese

Egg wash (1 egg beaten with a little water)

1 egg, beaten

Sesame seeds

To make dough:

In large bowl, whisk together water, yeast and honey. Let sit for 5 minutes, or until foamy. Stir in olive oil.

In separate bowl, mix together flour and salt. Add half to yeast mixture and stir to combine. Continue adding remaining flour until most is incorporated. Turn out onto floured surface and knead in remaining flour. Knead for an additional 5 minutes, or until dough is smooth and tacky.

Place dough in oiled bowl, turning to coat. Cover with plastic wrap and set aside to rise for about 1 1/2 hours.

To make filling:

Brown meat in large skillet with fennel seed, salt, red pepper flakes and black pepper. Set aside to cool.

Line two baking sheets with parchment paper and set aside.

To assemble: Punch down dough and divide in half.

On floured surface, roll out each half to approximately 1?4-inch thickness in 10-by-14-inch rectangle.

Transfer dough to prepared baking sheets. Spread half the meat on each, leaving 1-inch border.

Top each with half the tomato, half the bell pepper and half the cheeses. Brush egg wash on long side of dough, farthest from you.

Beginning with long side closest to you, roll up stromboli and tuck end under to seal.

Cover lightly with tea towel and let rise for 20 to 30 minutes.

Heat oven to 350°F.

Brush each top with beaten egg and sprinkle with sesame seeds. Bake for 30 to 40 minutes, or until golden brown. Allow to cool for 5 to 10 minutes before slicing.

Yields 2 Venison Pie rolls, serves 12.

 “Tread the earth lightly …and may the Creative Force always be with you.

Arlene Wright-Correll

Home Farm Herbery LLC