Perfect Chili Weather!

It has been so beautiful this week here in Memphis. What a nice change from the previous 15 days straight of rain! The sun is now shining, the temperatures have cooled and the air has dehumidified. PERFECT! In fact, it's even starting to get a little cooler in the evenings. Perfect weather for a good bowl of chili!

So, I've got a good one from my dear friend Jennifer Scroggs. She served this at Bunco last night and I just had to have the recipe. It's delicious! It's also a nice change from the typical beef & bean chili. She also served a delicious avacodo dip that she calls "Ugly Dip." It may not look pretty, but it tasted great! Thanks Jennifer!! So here ya go:

White Bean Chicken Chili (apparantly a Rachel Ray contest winning recipe)
32 oz. chicken stock/broth
2 cans white beans, undrained
16 oz. salsa
8 oz. pepper jack cheese
2 tsp. cumin
2 tsp. chili powder
2 cloves garlic, minced
pepper to taste
chicken, cooked and cut up or shredded (rotisserie chickens from the store work great!)
1/2 c corn tortilla chips, crushed plus more to garnish
sour cream for garnish
additional cheese for garnish

Combine first 9 ingredients in a crockpot and simmer on low. 30 minutes before serving, stir in crushed chips. Serve with additional chips, cheese and sour cream to garnish.

Ugly Dip
2 ripe avacados
3/4 cup sour cream
3/4 cup salsa
1/2 tsp. garlic powder
1/2 tsp. salt
pepper to taste

Mash avacados and mix with remaining ingredients. Chill for 30 minutes before serving with chips.

Are you Ready for Some Football?

I don't know why, but when fall and football season roll around, there is just something in the air that makes even non-football fans want to have friends over to watch a game and eat some eats. And for those women whose husbands completely disappear when football season starts, it's an excuse to get together with the girls. Of course, none of this compares to the big one - the Superbowl. But we'll deal with that come January/February (whenever it falls this year - usually on or near my anniversary; go figure!). So, in honor of the current football season, I am posting some great appetizers and snacks for you to serve at your next get-together.

My brother-in-law, Andy Brei, has a great formula for football season:

Football Feast

Beer
Pretzels

Directions: Drink. Eat. Repeat!


This one was sent by Jason's cousin, Lara (Gwen) Purcell. Her hubby Troy is one of those guys who lives in front of the big screen during football season, so you know she's got to have some good snacks!

Hot Wing Dip
8 oz. bar of fat free cream cheese
13 oz. can chicken breast, packed in water
1 bottle Frank’s Red Hot Hot Wing Sauce
1 jar Marie’s reduced-fat blue cheese dressing
1-2 cups part-skim mozzarella cheese

In a glass pie plate, spread cream cheese along bottom of dish. Next, mix drained chicken with ¼ to ½ bottle of wing sauce, breaking up chicken chunks. Layer chicken over cream cheese. Follow with half to all of dressing. Cover with cheese. Bake at 350 degrees until bubbly. Serve with tortillia chips.


Of course, every good party (football or not) is incomplete without Sausage Balls. They are a party staple; they are super easy, delicous and usually gone in minutes. This recipe is from my mom, Paula Linsenbardt, and is Jason's favorite!

Sausage Balls

2 cups Bisquick
1 pound hot sausage
10 ounces sharp cheddar cheese, grated

Mix all ingredients in a bowl. Shape into balls and place on cookie sheet. Bake for 20 minutes at 400 degrees.