Chicago deep dish pizza sauce isn’t your typical pizza sauce situation. If you’re picturing that smooth, herb-heavy sauce you’d find on a New York slice, think again. Chicago deep dish sauce is chunky, bright, and unapologetically bold. Today, I’m spilling all the secrets about what …
Alright pizza fans, gather ’round because today we’re diving deep (pun totally intended) into the real star of Chicago deep dish pizza – that incredible crust. Sure, everyone gets excited about the towers of cheese and chunky sauce, but let me tell you something: without …
This cozy pressure cooker apple cider brings the warmth of autumn right into your RV! Made with fresh apples, aromatic spices, and a hint of orange, this simple recipe creates a soul-warming drink that fills your home on wheels with the delightful aromas of Fall. Ready in under 45 minutes, it’s the perfect treat for chilly evenings at the campsite.
Make extra to store – if you can resist drinking it all at once!
The beauty of this recipe lies in its flexibility! Sweet Honeycrisp apples will give you a dessert-like cider, while tart Granny Smiths create a more complex flavor. My secret? Mix and match! I love combining three varieties: sweet, tart, and aromatic.
Visit local farms or your grocery store during apple season for the freshest picks. Each kind of apple brings its own character to your homemade cider recipe, creating a complexity you won’t find in store-bought varieties.
Wash your fresh apples thoroughly. If you’re lucky enough to source them from an apple orchard, even better!
Quarter the apples and oranges – no need to remove peels or cores as we will be discarding them later.
Place the fruit in your Ninja Foodi and add enough water just to cover the top. Be sure not to go past the fill line.
Add whole cinnamon sticks, whole cloves, and brown sugar
Seal your Foodi and select:
– For quick results: HIGH pressure for 20 minutes
– For slow cooker apple cider: LOW for 6-8 hours
After cooking, use your potato masher to press the cooked apples to a pulp
Strain the mixture through your fine-mesh strainer
That’s all there is to it! You’ve just made your own homemade apple cider!
Fresh apple cider can be enjoyed in multiple ways:
Making your own apple cider offers several advantages:
1. Mix at least three types of apples
2. Start with less brown sugar – you can always add more
3. Double-strain through your fine-mesh strainer
4. Make a large batch – this easy apple cider recipe freezes well
5. Consider visiting local farms for the freshest apples
Fall is apple season – making it the perfect time for cozy beverages like this delicious homemade apple cider. During chilly fall days, nothing beats the comfort of hot cider simmering in your Ninja Foodi. Whether you’re using an Instant Pot, slow cooker, or pressure cooking function, the result is the same – a house filled with the irresistible aromas of autumn.
Your apple cider can become:
Whether you’re parked beneath autumn leaves in Vermont or watching the desert sunset in Arizona, this pressure cooker apple cider recipe brings the comfort of home wherever your wheels take you.
It’s become our favorite way to welcome new camping neighbors and create memories with fellow travelers. There’s something special about sharing a warm mug of homemade cider around the campfire, swapping stories of the road, and embracing the simple joys of RV living.
So fire up that pressure cooker, fill your RV with the sweet aroma of apples and spices, and prepare to make some camping memories that’ll last long after the cider’s gone.
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Looking for a creamy, comforting dinner that rivals Stouffer’s chicken lasagna? This white chicken lasagna recipe takes the classic Stouffer’s version and elevates it with homemade cheese sauce and fresh ingredients. Perfect for family dinners or meal prep, this dish combines tender chicken, perfectly cooked …
Fall is in the air, and what better way to celebrate the season than with homemade apple cider donuts? Today, I’m sharing my recipe for the best apple cider donuts you’ll ever taste – and the best part? They’re baked, not fried! These easy, baked …
As chili season approaches, it’s time to warm up with a bowl of The Ultimate Easy Creamy White Chicken Chili. With tender chicken, creamy broth, and a perfect blend of spices, this dish will satisfy your cravings and impress your guests.
White chicken chili is a lighter twist on the classic red chili. It’s lighter in color but not in flavor. The creamy base, combined with great northern beans and shredded chicken, creates a hearty meal perfect for cooler days or any time you need a comforting dish.
I always give instructions with step-by-step photos in my posts just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions or you can click one of the SHARE BUTTONS and save it for later!
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
To create the best white chicken chili, you’ll need:
Tips for Success: Rotisserie chicken is a great shortcut. For best results, shred the chicken as soon as you get home from the grocery store; it’s easier to do while the chicken is still warm, eliminates a step at dinnertime, and also takes up less room in our sometimes tiny RV fridge.
In a food processor, blend half of the beans with 1 cup of the chicken broth.
Add 2 tablespoons of oil to a large pot or Dutch oven and heat it over medium-high heat. Add 1 large yellow onion (diced), 1 jalapeño pepper (seeded and minced), and 2 medium poblano peppers (seeded and diced). Cook, stirring frequently, until soft, 4 to 5 minutes.
Add 4 cloves of garlic (minced) and cook for one minute more. Next, add 1 tablespoon ground cumin, 1 1/2 teaspoons ground coriander, and 1 teaspoon ancho chili powder and continue to cook, stirring frequently, for one minute more to toast the spices. Add 3 the remaining 3 cups of chicken broth, puréed beans, and ½ teaspoon of salt; bring to a boil. Reduce the heat to low and simmer, uncovered, for 20 minutes.
Stir in the shredded chicken, reserved whole beans, corn, and lime juice; bring back to a simmer and cook until everything is heated through (about 5 minutes).
Stir in 1/2 cup heavy cream. Taste and adjust seasoning with more salt and lime juice, if necessary. Stir in the cilantro. (The chili will be more soupy than traditional chili. If you want it a little thicker, let it simmer longer or make a cornstarch slurry. The longer it sits, the thicker it will get).
Ladle the chili into bowls and serve with sour cream, shredded chees, and lime wedges or whatever toppings your family enjoys!.
Tips for success: If you like your chicken chili on the mild side, remove the seeds from the peppers as directed. If you’d like to spice it up, leave them in.
What sets this white chicken chili apart is its creamy base. The addition of heavy cream creates a rich, velvety texture that coats every spoonful. This creamy broth not only adds depth to the flavor but also gives the chili its distinctive white color.
One of the best things about this easy white chicken chili recipe is how customizable it is. Like it spicier? Add more jalapenos or a dash of hot sauce. Prefer a thicker chili? Let it simmer longer or add a cornstarch slurry. The possibilities are endless, allowing you to make this recipe truly your own.
No bowl of chili is complete without toppings. Some favorite toppings for this white bean chicken chili include:
These toppings not only add flavor but also provide a delightful contrast in textures, making each bite an experience.
This easy chicken chili recipe is perfect for meal prep. In fact, it tastes even better the next day as the flavors have had time to develop further. Store your leftover chicken chili in an airtight container in the refrigerator. Reheat it on the stovetop over medium-low heat. When reheating, you may need to add a splash of chicken stock or water to thin it out, because chili tends to thicken when cooled.
While this chili is delicious on its own, it’s also incredibly versatile. Use it as a topping for baked potatoes, serve it over rice, or use it as a dip for tortilla chips. You can even use leftover chicken to make this chili, which is a great way to repurpose yesterday’s roast chicken.
Not only is this white chicken chili delicious but it’s also packed with nutritional benefits. The chicken provides lean protein, while the beans offer fiber and additional protein. Fresh corn adds a touch of sweetness and some valuable vitamins. By using olive oil and opting for low-fat dairy, you can make this chili a part of a balanced diet.
This easy white chicken chili recipe is perfect for various occasions. It’s simple enough for a weeknight dinner but impressive enough for entertaining. Make a large pot for game day gatherings, family dinners, or meal prep for the week ahead. It’s also a great option for potlucks because it can be easily transported and reheated.
How long does chicken chili last in the fridge?
Chicken chili typically lasts 3-4 days in the refrigerator when stored properly. Here are some key points about storing chicken chili:
Can you freeze white chicken chili?
For longer storage, you can freeze chicken chili for 4-6 months. When frozen properly in airtight containers or heavy-duty freezer bags, it maintains its best quality during this time.
What to eat with white chicken chili?
White chicken chili pairs well with a variety of sides and accompaniments. Here are some great options to serve with your white chicken chili:
Bread:
– Cornbread (classic choice)
– Crusty bread or baguette
– Tortillas (flour or corn)
Salads:
– Southwest-style salad with avocado and corn
– Coleslaw
Grains:
– Steamed white or brown rice
– Quinoa
Toppings (can be served on the side for people to add as they like):
– Shredded cheese (cheddar, Monterey Jack, or pepper jack)
– Sour cream
– Sliced jalapeños
– Diced avocado or guacamole
– Chopped cilantro
– Lime wedges
– Sliced green onions
– Tortilla chips or strips
Drinks:
– Mexican beer
– Margaritas
– Iced tea
– Lemonade
Desserts:
– Churros
– Sopapillas
– Flan
– Key lime pie
This easy white chicken chili recipe is more than just a meal—it’s a comforting, flavorful experience that’s sure to become a staple in your RV cooking repertoire. With its creamy texture, tender chicken, and perfect blend of spices, it’s the ultimate comfort food for chili season. Whether you’re cooking for yourself, your family, or a crowd at the campgrounds, this white bean chicken chili is sure to impress.
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
There’s something magical about biting into a fresh, warm bagel with a perfectly chewy texture and a slightly crispy crust. While New York City is famous for its bagels, you don’t have to book a flight to the Big Apple to enjoy this iconic breakfast …
New York’s Iconic Eats As one of the world’s greatest food cities and a historic melting pot of cultures, New York has cemented an iconic culinary legacy spanning decades of innovation and adherence to cherished traditions. From Manhattan’s buzzworthy restaurants constantly reinventing global cuisines to …
When it comes to iconic brunch dishes, few things capture the essence of New York like a classic bagel with lox. This open-faced sandwich, combining fresh bagels and luxurious cured salmon, is a staple in every New Yorkers brunch repertoire. It has become one of my all-time brunch favorites, but it can be enjoyed any time of day.
Take your fancy brunch or Mother’s Day celebration to the next level or just enjoy this lox bagel recipe as a special treat any day of the week.
This is part of my new series Taste the Nation where week by week, I’ll explore the foods and flavors of America and recreate the most popular recipes from all 50 states.
So what makes this dish so special, and why does it hold such a revered spot in the world of brunch favorites?
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you directly there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
New York’s reputation for bagels and lox stems from its rich history of immigration and cultural blending. In the early 20th century, eastern European Jewish immigrants brought their culinary traditions to the city, including the preparation of bagels and lox.
New York’s bagel-making process, which involves boiling the dough before baking, creates a unique texture that’s become a standard for high-quality bagels.
The lox, or brined salmon, was influenced by the smoking practices of regions like Nova Scotia.
The combination of chewy bagels with briny lox and creamy cheese quickly became a local favorite. This dish, popularized by Jewish delis and bagel shops in neighborhoods like the Lower East Side, has evolved into a New York brunch staple, symbolizing the city’s vibrant and diverse food culture. This commitment to quality is part of what makes New York-style bagels stand out.
So where do you go to get the best Bagels with Lox in New York City? There is much debate, but my choice is Russ & Daughters.
Russ & Daughters, founded in 1914, is famous for its high-quality smoked fish, bagels, and other traditional Jewish delicacies. It has a long history in New York City and is considered an institution in the Lower East Side. Many people consider it one of the top places for bagels and lox in the city. (Including me!)
Lox, or cold-smoked salmon, is the star of the show when it comes to this dish. The lox (the thinly sliced belly of the salmon), is cured to perfection, offering a rich, briny flavor that complements the bagel and cream cheese beautifully.
Most grocery stores sell presliced smoked salmon and/or lox, but what is the difference?
Traditional lox refers to salmon that has been cured in a brine solution (salt and sometimes sugar) but not smoked. The term “lox” comes from the Yiddish word “laks,” meaning salmon. In the traditional preparation, the salmon is salted for several days, resulting in a very salty and flavorful fish.
Smoked salmon is prepared by curing the fish in a salt or brine solution and then smoking it with either low or high heat.
Cold-smoked salmon is cured and then smoked at a low temperature, which gives it a silky texture and a delicate flavor. It’s the type typically used for bagels with lox.
Hot-smoked salmon, on the other hand, is smoked at a higher temperature, resulting in a flaky texture similar to cooked salmon. Each type has its unique flavor profile and texture, but cold-smoked is the classic choice for bagel topping.
Organizing all of your ingredients ahead of time not only streamlines the cooking process but also ensures you have everything required to complete the dish successfully. You can find the exact amounts in the recipe card below.
Other add-ons can include thinly sliced fresh cucumber, tomato, avocado, sour cream, or even a poached egg. This is your bagel. Dress it as you see fit!
Pair your lox cream cheese bagels with bloody marys for a quintessential New York brunch experience that is perfect for special occasions or just a leisurely morning at home.
How Long Does Smoked Salmon Last in the Fridge?
Smoked salmon can last for about 1-2 weeks in the refrigerator if it’s kept in its original packaging or tightly wrapped. It’s essential to check for any off smells or changes in texture, as these can indicate spoilage.
How to Freeze Smoked Salmon
To freeze smoked salmon, wrap it tightly in plastic wrap or aluminum foil, then place it in an airtight freezer bag or container. It’s best to use it within 3 months for optimal freshness. Thaw it in the refrigerator before using it.
How to Store Smoked Salmon
Smoked salmon should be stored in the refrigerator at or below 40°F (4°C). Keep it in its original packaging or transfer it to an airtight container to maintain its quality and prevent it from drying out.
New York-style bagels with lox are a true testament to the art of brunch. The combination of fresh bagels, high-quality lox, and complementary toppings creates a dish that’s both simple and extraordinary. Whether you’re a New Yorker or just someone who appreciates great food, this classic bagel with lox is a delicious brunch staple that continues to impress.
If you are enjoying my Taste the Nation series, explore more of the iconic recipes I have recreated from around the United States.
I’d love to know how it turned out! Please let me know by leaving a review below. Or snap a picture and tag me on Facebook.
Every time you share one of my posts, it helps me grow the blog. I truly appreciate your support.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
When you’re short on time but craving a satisfying and healthy seafood dinner, this pan-seared tilapia with bacon and spinach is the perfect solution. In just 20 minutes, you can have a restaurant-quality meal on the table that is healthy and bursting with flavor. The …