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  • Writer's pictureKate

It's a Gardener's Thing

If you do something two years in a row, does that make it an annual event? This was the second year the Union County Master Gardeners have come for a field trip, and once again, I am sure I must be related to some of these folks.

We had a great time with the farm animals, a lovely lunch, and I must say, I thoroughly enjoyed showing them how to needle felt (even though some of them immediately put me to shame!!!)

Promised the ladies my top secret (not) White Chili recipe. And GHam - thanks for my garden of gluten free cupcakes!!!!

White Chili


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes

  • 1 medium onion, chopped

  • 1-1/2 teaspoons garlic powder

  • 1 tablespoon canola oil

  • 2 cans (15-1/2 ounces each) great northern beans, rinsed and drained

  • 1 can (14-1/2 ounces) chicken broth

  • 2 cans (4 ounces each) chopped green chilies

  • 1 teaspoon salt

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 1/2 teaspoon pepper

  • 1/4 teaspoon cayenne pepper

  • 1 cup (8 ounces) sour cream

  • 1/2 cup heavy whipping cream


  • In a large saucepan, saute the chicken, onion and garlic powder in oil until chicken is no longer pink.

  • Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

  • Remove from the heat; stir in sour cream and cream

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