Sold Out and a Shout Out!

My chicken chili sold out first, I did not make enough and I assumed that I would have left over chili. Then the other soups started to run low. In a panic, I called Dats and asked if I could maybe buy something from him. I did not want any of our employees to miss out on lunch. He graciously donated 5 pounds of Bourbon Chicken and 5 pounds of rice. Awesome guy! The bourbon chicken was very popular and sold out quickly. Now I need to make more chicken chili for those that missed it. For those fellow employees that are reading this, thanks for all of the compliments. When I make some more I will share it with all who wants some.

Thanks Dats!

Click on the pic for a menu in pdf form.

211 South Grant
812-339-3090

White Chicken Chili for Courthouse Fundraiser

Here is the recipe for the white chili I made for our soup lunch. There are many variations including using ground pork, ground turkey or ground chicken. I prefer the chicken in chunks. It is a little spicy but I took it easy on my co-workers this time. I prefer it a little fiery!
• 1 tablespoon olive oil
• 2 cups chopped onion
• 4 large garlic cloves, minced
• 1 pound skinless boneless chicken breasts or chicken tenderloins, washed and cubed
• 1 large jalapeno pepper, seeded, finely chopped
• 1 teaspoon ground coriander
• 2 teaspoons ground cumin
• 2 cans Great Northern beans (16 oz) drained and rinsed well
• juice of 1 lime
• salt and freshly ground pepper to taste
• 2 tablespoons chopped cilantro

Heat olive oil in a large nonstick saucepan over medium-high heat. When oil is very hot, add onion and garlic; saute until onion begins to brown, Add cubed chicken and brown on all sides; add coriander, cumin, and beans.

Reduce heat and simmer for about 5 minutes; add juice of one lime. Season with salt and pepper, to taste.

Cook chicken chili, stirring occasionally, for 5 minutes longer; serve with sour cream, chopped red onion and chopped cilantro.

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Getting ready for Thanksgiving? How about a tasty dessert recipe?

INGREDIENTS:
1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.

2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.

3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners’ sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

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