Instant Pot or Stovetop for this White Chicken Chili? Green Tabasco Sauce (affiliate link) for serving, optional.salt and fresh-ground black pepper to taste.boneless, skinless chicken breasts (or use leftover chicken or turkey).Better than Bouillon Roasted Chicken Base (affiliate link), optional, but good.Mexican Oregano (affiliate link) or use regular oregano if you don’t have Mexican Oregano.Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.) (This is only a list of ingredients please scroll down for complete printable recipe. So now there are two ways to make this delicious White Chicken Chili take your pick and make it on the stovetop or in the Instant Pot! And Amy’s Amazing White Chicken Chili is such a favorite among my family and friends that I’m featuring it as my Friday Favorites pick for this week. if you try the recipe I bet your family will love it too! A few years ago I decided to update that recipe with Instant Pot instructions and better photos, and the white chicken chili was delicious when we used the Instant Pot to infuse flavor into the beans and the broth. This summer, we took it one step further and hosted a culinary camp for kids ages 8-14.My sister-in-law Amy gave me this recipe for Amy’s Amazing White Chicken Chili quite a few years ago, and it’s been a huge hit on the blog. We now host events, dinners and cooking classes, monthly, which gives us the good fortune of combining our love of cooking for others and teaching how to cook. Covid shut that down, and we, like many small businesses could have called it quits, but after a pandemic pause, we were in the right place at the right time and hooked up with a local winery. We hosted 4 dinners a year (1 per season) and we thought that was awesome. We started by hosting small farm-to-table dinners at a local, historical landmark & garden. After winning the National Pie Championship in 2013 and gaining my first entry to World Food Championships, my culinary career began. I began competitive cooking as simply a home cook. My biggest piece of advice is to look to your friends as untapped resources.Ĭan you talk to us about how your side-hustle turned into something more. Fast forward 8 years, and now, she is the team member in charge of making our competitive dishes look phenomenal and my right hand keeping our farm-to-table kitchen running smoothly. My sous chef came on board as a member of my competitive cooking team in 2015, when I needed someone who could draw on plates in chocolate. We’d love to hear about you met your business partner. Since then, my culinary career has taken off, and my daytime students become my taste testers and servers at private events. In 2013, I won the National Pie Championship as a home cook and gained my first entry to World Food Championships. For the past 24 years, I’ve been a high school English teacher in a small, rural town in central Florida during the day and at night, weekends, and holidays, I’ve worked as a private and competitive chef. I’m neither the typical chef nor typical teacher. I want our guests to go away having eaten well and learned a few things about food.Īmy, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do? I hope that I’m never simply seen as an ordinary or mediocre cook. In our farm-to-table dinners, we serve unique dining experiences while at the same time teaching our guests about food sourcing and exciting ingredient combinations. However, I’ve been able to merge the two. Most teachers aren’t competitive chef’s on the side and most chef’s aren’t also educators. Let’s jump to the end – what do you want to be remembered for?Īs a teacher and a chef, I am not what anyone expects. Alright, Amy thanks for taking the time to share your stories and insights with us today. We think you’ll enjoy our conversation, we’ve shared it below. Alright – so today we’ve got the honor of introducing you to Amy Freeze.
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