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Video: Shock your family with white lightning chicken chili

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    >>> in today's kitchen, new ideas for last night's dinner. instead of reheating the chicken or beef the next day, give the left overs an ambush make over.

    >> that's right. southern living editor and test kitchen professional has ideas to get you out of the food rut. my kids are ready for this. they say dad, not chicken again.

    >> but this will make chicken so much better.

    >> this is pretty much a staple in american grocery stores and on tables. what i wanted to do is show you how you can use these things and make it like a full meal. we have onions and garlic sauteing in here. we just add a couple of cans of beans.

    >> do you drain the liquid?

    >> yes, off of them and then mashed up one to give it a different texture. throw the chicken in here.

    >> is it the whole chicken?

    >> whatever you have left over.

    >> whatever is hanging on.

    >> willie toss in some of that chicken broth . dump the whole thing in here. this is the best part about it. it's 30 minutes and that is white chilli chicken seasoning that you can buy.

    >> that's the white lightning .

    >> this takes only about 30 minutes to make from start to finish. stir this together, bring it up to a simmer and then you have this here. so the best part about this, you can serve it over rice. you can have a fun little nacho if you wanted to. serve that up here.

    >> then you have a nice buffet over that. we added avocado over there.

    >> make it your own.

    >> let's make sure we get to your good stuff.

    >> best part about this, barbecue is so popular in the summertime but you can do so much more with it. we made an asian style noodle bowl. if you have 30 minutes and a microwave you can make this meal tonight. these are hands off no cook. we boiled water in our microwave and let it stand for 5 to 8 minutes. we're done there. we have a pineapple salsa and this is pineapple, cilantro and cucumbers. we stir this together and that is pretty much our pineapple salsa. for our noodles we added a little bit of sauce, some fish sauce , and a little bit of peanut oil .

    >> so goes into each individual bowl.

    >> this say great way to introduce your family to international flavors they may not have.

    >> and lastly we have these pork loin here.

    >> pork is such a really great salt and pepper staple. salt and pepper season it make a questio it and we have blueberry salsa.

    >> you saved us. your a

TODAY recipes
updated 8/9/2013 5:36:22 PM ET 2013-08-09T21:36:22

Recipe: Brisket and rice noodles with pineapple salsa

  • 1 tablespoon kosher salt
  • 1/2 (8.8-oz.) package thin rice noodles
  • 1/2 fresh pineapple, peeled, cored, and finely chopped
  • 1 1/2 small Kirby cucumbers, seeded and sliced
  • 1/3 cup thinly sliced red onion
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 tablespoons seasoned rice wine vinegar
  • 3 tablespoons hoisin sauce
  • 2 tablespoons roasted peanut oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon Asian hot chili sauce (such as Sriracha)
  • 4 cups shredded romaine lettuce
  • 1 pound shredded smoked beef brisket, warm
  • 1/2 cup sliced pickled Peppadew peppers
  • 1/2 cup assorted torn mint, basil, and cilantro

1. Microwave 8 cups water and 1 tbsp. kosher salt at high in a large microwave-safe glass bowl 2 minutes. Submerge noodles in water; let stand 20 minutes or until tender. Drain.

2. Meanwhile, toss together pineapple and next 4 ingredients; add table salt and black pepper to taste.

3. Whisk together hoisin sauce, next 4 ingredients, and 2 tbsp. water. Combine drained noodles and 2 tbsp. hoisin sauce mixture in a medium bowl, tossing to coat.

4. Divide lettuce among 4 bowls. Top with noodles, pineapple mixture, brisket, and peppers. Drizzle with desired amount of remaining hoisin mixture. Sprinkle with herbs, and serve immediately.

Serving Size

Makes 4 cups

Recipe: White lightning chicken chili

  • 1 large sweet onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 4 cups shredded cooked chicken
  • 2 (14 1/2-oz.) cans chicken broth
  • 2 (4.5-oz.) cans chopped green chiles
  • 1 (1.25-oz.) package white chicken chili seasoning mix
  • 3 (16-oz.) cans navy beans
  • Toppings:
  • Avocado-mango salsa
  • Sour cream
  • Shredded Monterey Jack cheese
  • Fresh cilantro leaves

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

Serving Size

Makes 11 1/2 cups

Recipe: Pork and pepper jack quesadillas with blueberry salsa

  • 2 cups coarsely chopped fresh blueberries
  • 1 cup whole fresh blueberries
  • 1/4 cup fresh lemon juice
  • 3 tablespoons chopped fresh cilantro
  • 2 jalapeño peppers, seeded and minced
  • 1/3 cup diced red bell pepper
  • 1/2 teaspoon kosher salt

Toss together coarsely chopped fresh blueberries, whole fresh blueberries, fresh lemon juice, chopped fresh cilantro, seeded and minced jalapeño peppers, diced red bell pepper, and kosher salt in a large bowl. Serve immediately, or cover and chill 8 hours.

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