Product Review: Williams-Sonoma White Chili Starter

Today's post is a new type of post... 

 A Product Review

I thought that you all might benefit from reviews of products that you may like to try but haven't.  These reviews will be of a food item that I've recently purchased and used.  Just an honest opinion of the product. They are not sponsored by anyone.

I hope you enjoy these reviews.

Williams-Sonoma White Chili Starter

I made White Chicken Chili using Williams-Sonoma starter last Saturday when it was cold and rainy here in LA.  I used the recipe straight off the bottle.  I found that it was a simple recipe and very easy to make.  Cook time was about 40 min. 

The flavor of the starter has a very nice combination of spices and made for a tasty chili.  It is not hot with spicy heat, and I detected the lime juice to be a prominent flavor.  Not overpowering but definitely prominent.  My boyfriend and I both ate this for dinner and liked the flavor.  The one shortfall is the servings per bottle.  This bottle makes about 4 servings.  If you eat a good portion then most likely it will only be enough for 2 people.  MGG ate 2 bowls full, and they were not more than 1 1/2 cups each serving, I ate only 1 bowl.  There was just enough for lunch the following day for 1 person.

The cost is $14.50 at any Williams-Sonoma store or you can order online.  Click here for a link to the product.  White Chili Starter

It's definitely a good item and worth trying.  My only reservation would again be the cost per bottle/serving.

If you try this item or have in the past, let me know what you think!

Here's the recipe:

Easy White Chili

Whip up a pot of this Southwestern-style chili with ease by using our time-saving starter. You can prepare the chili with cubed chicken breast or ground chicken or turkey.

Ingredients:

• 1 to 1 1/4 lb. boneless, skinless chicken breast, cut into 1/2-inch cubes, or ground chicken or turkey
• Kosher salt and freshly ground pepper, to taste
• 2 Tbs. vegetable oil
• 1 jar white chili starter

Tortilla chips, chopped fresh cilantro and sour cream for serving

Directions:

Season the chicken with salt and pepper.

Stovetop method: In a Dutch oven over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Return all the chicken to the pot, reduce the heat to medium-low and add the white chili starter, stirring to scrape up the browned bits. Cover and simmer for about 15 minutes.

Slow-cooker method: In a fry pan over medium-high heat, warm the oil. Working in 2 batches, brown the chicken, 4 to 5 minutes per batch. Transfer the chicken to a slow cooker and add the chili starter. Cover and cook on high for 2 hours according to the manufacturer’s instructions.

Ladle the chili into warmed bowls and serve immediately with tortilla chips, cilantro and sour cream. Serves 6.

Mini Banana Bread Loaves

So I had to come up with a hostess gift for a good friend of mine but this friend is on a low carb diet.   I found this wonderful recipe from Kraft's Food & Family magazine for Banana Bread Minis and altered it to be sugar-free and/or low carb.  I picked this recipe because it intrigued me as it used a yellow cake mix.


I've never used a cake mix in a bread recipe before.  Will it work?  Will it be too moist? I've got to find out!


So off to the store I go to purchase sugar-free cake mix and sugar free pudding mix.  This really makes the bread low carb.  About 8-10 carbs per serving.  I found that the sugar free ingredients didn't change the texture or rising of the bread. They were moist, a little cake like, but very delicate with a wonder banana flavor.  They were beautiful and tasted so yummy!


I made 5 mini loaves with this recipe.  2 for my girlfriend, and I gave 2 to MGG to share with the guys that work for him, and kept the last for myself.  Ha Ha!


You certainly can try the full carb/sugar version.  Just substitute regular yellow cake mix and pudding mix for the sugar free ones.  

Hope you all try this recipe and let me know if you enjoyed it!


Let's get baking.


You will need:  1 box sugar-free yellow cake mix (Pillsbury), 1 small box of vanilla or banana sugar free pudding mix, eggs, water, oil, 2 large bananas, and some pecans.

Take your cake mix, pudding, eggs, water, and oil and place in a large mixing bowl.  Using a mixer, blend all ingredients until smooth.

Mash your bananas.

Add bananas, and chopped pecans to the batter.

Mix until incorporated.

Pour in to 5 prepared mini loaf pans. (You can use the tin foil ones!)  I used this Wilton Loaf Pan, which I LOVE, and they came out perfectly. 

Cook in a preheated oven at 350 degrees for 35 to 40 min. 


Cool on wire rack and then serve!


See how cute they turned out!  My friend will love me forever!

Mini Banana Bread Loaves

prep time 10 min

total time 50 min

makes  20 servings or 5 loaves, 5 servings each

Ingredients:

1 pkg. sugar-free yellow cake mix

1 pkg.  Vanilla Flavor Sugar-Free Instant Pudding

4 eggs

1 cup  water

1/4 cup oil

2 large mashed ripe bananas

1/2 cup chopped pecans

Directions:

Heat oven to 350 degrees.

Beat first 5 ingredients in a large bowl with a mixer for 2 min. or until well blended.  Add bananas and nuts, mix just until blended.

Pour into 5 mini loaf pans sprayed with cooking spray.

Bake 35-40 min. or until toothpick inserted in the centers come out clean.  Cool completely on a wire rack.

Italian Roasted Fries

I love, love, love French Fries!   I have to say that they are one of my favorite foods...so much that I'd be completely satisfied to eat the fries and leave the hamburger.  Is that bad?

Growing up mom always made homemade french fries.  You know, the kind from real potatoes and deep fried in a pan...none of those frozen fries which were not very good back then.

But in my attempt to eat healthier I had to devise a way to lighten up the french fries and still get the same result.  Roasting is a great technique that creates a nicely crispy on the outside frie, pretty brown, and they look like french fries!  Honestly, I love these just as well as the original fried version.  As a matter of fact I only make these type of fries cause they are easy, tasty, and much healthier!  Oh yea, and tasty..did I say that already?

This version jazzes up the fries a little with some Italian flavorings.  Let me know how you like them!  

Here's how to make 'em.

You will need:  russet potatoes, olive oil, garlic powder, and Italian seasoning.

Peel potatoes and cut lengthwise in to planks.  Cut each plank in to long fries (sticks).

Place fries on a baking sheet in a bundle and drizzle with olive oil.  You will want a light coating so don't overdo the olive oil!  About a couple of tablespoons at most. Toss the fries in the oil to coat.

Spread the fries out evenly on the sheet so they are not touching.  Sprinkle with garlic powder to taste.

Sprinkle with Italian seasoning to taste.

Bake in a preheated oven at high heat - 450 degrees so they roast up really nice.  Bake for 15 min.

Take the pan out and turn each of the fries over ( I know this is a little bit of a pain...) and return to the oven.

This browns the other side.  Bake for another 10-15 min. until nicely browned all over and potatoes are done.

My these look good!

Italian Roasted Fries

Serves 4

Ingredients:

2 large russet potatoes

Olive oil

Garlic powder

Italian seasoning

Directions:

Preheat oven to 450 degrees.

Peel potatoes, cut into planks lengthwise.  Cut each plan into fries.

Place fries on a baking sheet.  Drizzle with olive oil.  Just enough to lightly coat.  Toss fries in oil.

Separate fries out on the pan so they are not touching.

Sprinkle with garlic powder.

Sprinkle with Italian seasoning mix.

Bake at 450 degrees for 15 min.  Take fries out and turn them over so they brown on the other side. Return to oven and bake another 10-15 min. until crispy.