Thanksgiving Week

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Happy Thanksgiving week!  Jake and I took the red eye to New Orleans on Monday night to be here with his family for the holiday and it’s a little different than what we normally do, but I’m happy to be in such an amazing city with loved ones.  I just wanted to pass along the Fall / Winter Entertaining Guide I put together for ONEHOPE in case you were looking for any more recipe ideas for tomorrow.  There are definitely some yummy ones in there so check it out.  All of the images from that shoot can be seen here so be sure to visit there for some more decor tips and ideas.

Happy Thanksgiving!

Meg

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Images by Brian Tropiano.

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3 thoughts on “Thanksgiving Week

  1. Hi I totally love your website and all of your recipies! I was having trouble opening up your recipie for your white chicken chilie. Could you please repost it? I’m dying to make it today! Thanks! :)

    • Hi Jennifer! It’s showing up on my end, but here it is just in case:

      Ingredients

      Chili:
      1 1/2 lbs uncooked chicken breast (can be frozen) cut into 1-2″ chunks
      2 – 15 oz cans of white beans (drained)
      1 – 15 oz can of white corn (drained)
      1 onion chopped (sweet/Vidalia)
      1 clove garlic finely chopped (I love garlic so I used 2)
      1 package taco seasoning
      1 – 7 oz can of chopped green chilies
      1 can cream of chicken soup
      1 – 14 oz can of chicken broth

      Toppings:
      1/2 cup sour cream (I used low fat)
      2 tbls lime juice
      Finely chopped cilantro
      Fresh shredded cheese (I used Colby-Jack)
      Corn tortilla chips (the authentic yellow kind)

      Directions

      Place cut up chicken in the bottom of the Crock Pot. Add beans, corn and onion. Mix the next five ingredients and pour over the top. Cover and cook on low in the Crock Pot for 8-10 hours. (I was running low on time so I cooked mine on low for about 4 1/2 hours and then raised it to high for the last two hours).

      Before serving use a potato masher to break up the chicken. (Make sure you do this very quickly with pressure and alternating directions… the consistency should change from brothy with chunks of meat and beans to a very thick and even consistency. If it is still brothy, keep mashing).

      Add shredded cheese, a dollop of sour cream, a splash of lime juice, cilantro and chips before serving. YUM!

      * Yield: 6-8

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