White Chili

(sorry so late; lost my recipe)

4 lg. chicken breasts/rotisserie chicken

1 T olive oil

1 med. onion

3 cloves garlic

1 32-oz box chicken broth

2 cans Great Northern beans - drained & rinsed

2 4-oz cans diced green chilis

2 15-oz cans white corn w/ juice OR frozen

1 T cumin

1/2 t oregano

1/2 t coriander

1/2 t salt

fresh cracked pepper

1 lime

1/3 c chopped cilantro 

Garnishes: limes, shredded monterey jack cheese, sliced avocados, sour cream, cilantro, tortilla strips

In large pot, sautee onions until translucent.  Add chicken and garlic  and cook until done (if raw, I cube--if not I add shredded rotisserie with next step).  Add chicken broth, rinsed beans, green chilis (w/juice), white corn (w/juice), cumin, oregano, coriander, salt, a few turns pepper.  Bring to boil, then simmer 10 mins.  

Remove from heat, add squeezed lime and cilantro.  Best served with garnishes!

Cinnabon Popcorn

12 c popcorn (natural; I use Orville Redenbacher's "natural" microwave popcorn)

1 c pecans

1 c brown sugar

3/4 t cinnamon

1/4 c karo syrup

1 stick butter

1/2 t baking soda

3 squares almond bark (vanilla flavor) or white chocolate

Preheat oven to 250.

Put popcorn & pecans in very large bowl (will be messy when stirring, so go bigger than you think you may need).

Mix brown sugar and cinnamon really well (or won't work right) in large microwave-safe bowl or Pyrex 2qt measuring bowl works great. Chop butter into chunks and place on top. Pour karo syrup over. Microwave high for 30 seconds. Take out & stir. Microwave 2 mins, take out & stir. **I stop here but the recipe goes on; my microwave runs high; too much carmelizes it. Should be really really bubbly but not super thick.  

Microwave 2 mins (if not done), remove. Add vanilla and baking soda. 

Pour over popcorn/pecans. Stir quickly (dries fast) until well coated. 

Pour onto foil-lined baking sheet. Bake 30 mins total; take out and stir every 10.

Remove and pour onto parchment-lined baking sheet. (or will stick to foil). Let cool while you melt almond bark - according to directions on package. Drizzle with fork and let cool.