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chicken chili to go

This weekend we spent some time visiting friends who recently had a baby.  What better to bring them on a chilly Sunday afternoon?!  A homemade meal!

I followed Barefoot Contessa’s recipe for Chicken Chili exactly and it came out perfect!

I didn’t take photos during all of the steps because it was much too messy at times, but it was fun to cook something that I knew everyone would love.

I made the chili the afternoon before our outing and refridgerated it overnight.  Personally, I think the chili tastes better the second day once the flavors have time to settle and mix with each other!

I packed up the chili with some other chili staples.

Greek yogurt (instead of sour cream), shredded cheddar cheese and corn chips!

And, cornbread!

All packed up and ready to go!

This meal was delicious and everyone enjoyed it.  It was perfect on a cool fall day. 🙂

While I was packing up the Chili, Brant was working on pancakes for breakfast!

He made Heidi’s Favorite Pancakes, switching up a few ingredients.

 – 2 cups whole wheat pastry flour (instead of white whole wheat flour)

 – 1 cup buttermilk & 1 ripe mashed banana + 1 tsp cinnamon + 1 cup greek yogurt (instead of 2 1/4 cups buttermilk)

The bananas and greek yogurt kept the pancakes very moist and the cinnamon added just a hint of flavor!

We topped the pancakes with a Pear Syrup:

  • 1/4 cup pure maple syrup
  • 2 chopped pears, very ripe
  • 2 tsp cinnamon

Simmer for about 10 minutes until pears are very tender!



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