4 comments on “Blue is the bird

  1. What a wonderful picture and poem. I am enjoying our bluebirds.

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  2. This is a wonderful picture and poem. I am enjoying our bluebirds!

    Like

  3. Faye Adams says:

    White Chili
    from the Blue Owl

    3-16 oz. Can Great Northern White Beans, undrained
    4 Cups chopped, cooked Chicken Breasts
    1 TBS. Olive Oil
    2 Medium Onions, chopped
    4 Garlic Cloves, minced
    2 4-Ounce Cans chopped Mild Green Chilies
    2 tsp. Ground Cumin
    1 1/2 tsps. Dried Oregano, crumbled
    1/4 tsp. Cayenne Pepper
    6 Cups Chicken Stock or Canned Broth
    3 Cups grated Monerey Jack Cheese (about 12 ounces)
    Sour Cream, if desired, for garnish

    Place chicken in heavy large saucepan. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. (Reserve broth. May be used in place of canned). Cut chicken into cubes.

    Heat oil in same pot over medium-high heat. Add onions and sauté until translucent, about ten minutes. Stir in garlic, then chilies, cumin, oregano, & cayenne and sauté 2 minutes. Add undrained beans and stock. Bring to a boil. Reduce heat and add chicken and cheese to chili and stir until cheese melts. Season to taste with salt and pepper. Ladle Chili into bowls. Garnish with sour cream if desired.

    Tip: Good served with South-of-the-Border Mini Cornbread Muffins
    or Wheat Crackers.

    South-of-the-Border Mini Cornbread Muffins

    To your regular cornbread mix, add:

    1-16 oz. Can Whole Kernel Corn, drained
    1- 4 oz. Can Green Chilies
    1/4 Cup Sugar (unless you are using a prepared mix which already contains sugar).

    Bake as usual, in mini muffin pans

    Liked by 1 person

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