The Family Table

by Lorie R. Thompson

It is a beautiful day here in the mountains. I have waited through three full seasons for the Fall weather to return! It feels wonderful to enjoy crisp, cool nights and days with low humidity and clear blue skies! The beauty of the mountainsides is just an added bonus!

Cooking food for my family is an expression of love for me. I cook when we suffer a loss, and I cook when we are experiencing joy. Food is my love language, and I love BIG! Let me share the recipe for a meal that feels like a big hug while you enjoy it.

I am sure you see daily social media postings of Charcuterie ideas. The latest making the Facebook circle has been for a Chili Board. I have been doing this forever. A little different because I use my Lazy Susan for ease of serving. (I hope I don’t offend the “Susans” of the World. It is what I have always heard my round server called. LOL) I have always heard that everything old comes around as a new idea, just repackaged, and the Chili Board and the Charcuterie Board craze are great examples of that!

Let me share the recipe for my White Chicken Chili and all the trimmings.

To make the Chili, I use four chicken thighs. Boneless and skinned breast or thigh meat is fine, too. Chicken thighs were on sale this week, and I like the additional flavor the bone brings to the Chili, and using the crispy fried skin as a topping will make the perfect Chili even better.

Start by pre-heating a heavy Dutch oven or deep pot with 2-3 T olive oil. If using chicken thighs, strip the skins off and fry them in the oil until the skin is crispy. Remove to a paper towel to drain and lightly salt the skin. Reserve for use on top of the Chili when serving. Cooking the skin into the olive oil adds a ton of flavor to your base for the Chili.

Next, chop the chicken into bite-sized pieces and brown in the olive oil. I add the bones in, too, and remove them just before serving. Move the chicken to one side of the pot and add one large or two small onions, chopped. As the onions soften, add 3-4 finely chopped garlic cloves. Season the meat, onions, and garlic with salt.

Add 1/2 tsp of Parsley, Cumin, Coriander, Cayenne, (Don’t be a wimp... add it in.) and crushed red pepper.

Add two cans of chopped green chilis (no heat in these at all.) Add a can (or two if you like them) of white beans. Any kind. Your choice. Drain and rinse the beans before adding. Add 32 oz of Chicken stock. Cover and allow to cook for 30 minutes on low heat.

Lorie Thompson is a REALTOR at Poss Realty in Clayton, Georgia. Her expertise in her industry is second only to her culinary talents. Lorie is a dynamo in the kitchen. Honestly if she prepares it, it will likely be the best you’ve ever had! Lorie and her husband, Anthony (Peanut), make their home in the Persimmon Community. She is the proud mother of Joe Thompson and Kendall Thompson.

Add 4 oz of Cream Cheese before serving and stir into the soup. The Cream Cheese adds taste and texture to the soup, and that 1/2 tsp of Cayenne Pepper and Crushed Red Pepper will fade into the background notes, leaving loads of flavor with no heat. Serve piping hot with any of the following sides to add to your bowl: Chopped cilantro. A squeeze of a lime wedge. Thinly sliced radishes that have been sitting in Red Wine Vinegar for a few minutes. Cheese of your choice. A dollop of sour cream. Chopped green onions. Sliced pickled or candied jalapenos. Fritos or tortilla chips and, to make a great meal even more perfect add some Hoe Cakes.

Try these cornmeal pancakes:

Mix 1/2 C of self-rising cornmeal and 1/2 C of self-rising flour. Add one egg, 1 C whole buttermilk, 1 tsp sugar, 14 cup melted butter. Allow the batter to sit for five minutes before frying.

Fry one tablespoon at a time on a black iron skillet on medium-high heat. Fry in oil or bacon grease. Serve hot alongside the Chili or with syrup or honey for dessert.

I hope you will try these recipes and enjoy this meal with your family.

God bless you! Have a happy Fall!