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December 16, 2007.
 A couple of years ago, I was invited to attend a cooking class for a group of girls from the Boys & Girls Clubs of the East Valley. The girls were part of a Junior League-sponsored program called Kids in the Kitchen, designed combat childhood obesity by teaching children about nutrition. The class was held on a Saturday morning at the home of Les Petite Gourmettes founder Linda Hopkins (that's her at left). Her kitchen smelled wonderful; she had started her crockpot early and the savory aroma of slow-cooked chicken and spices had my stomach growling with two hours to go until lunchtime. She helped the girls make several recipes that morning and then we all sat down to eat an amazing meal that included Chicken Corn Chili, East Microwave Nachos and Mango-Banana Smoothies. I brought all the hand-outs home with me and have made Linda's Chicken Corn Chili many, many times since then. It is my very favorite--an easy dish to make when I have a crowd to feed (read that: both of my sons are home). I share it with you as my gift during this holiday season when we all are feeding extra family members and friends. (Linda and some other Valley chefs shared additional recipes with us this month. Read more...) Chicken Corn Chili by Linda Hopkins, Les Petites Gourmettes
4 bone-in skinless, chicken breast halves (I am lazy and use boneless)
1 16-ounce jar salsa
2 teaspoons garlic powder
1 teaspoon chili powder (I use more... up to a tablespoon)
1 teaspoon cumin
Salt and pepper to taste
1 11-ounce can of Mexican-style corn
1 15-ounce can of pinto beans Place chicken and salsa in a slow cooker in the morning of the day you plan to eat the chili. Season with garlic powder, cumin, chili powder, salt and pepper. Cook 6 to 8 hours on the lowest setting. About 1 hour before you want to eat, shred the chicken with 2 forks. Discard bones, return the meat to the pot along with the corn and pinto beans, stir and turn heat to high. Bring to a simmer, then reduce to low again until you are ready to serve. Topper options: salsa, sour cream, chopped green onions, cilantro leaves, grated cheese. Serves 6. Calories: 288. Total fat: 3.2 grams. Total carbs: 24.1 grams. Dietary fiber: 4.5 grams. Protein: 40.6 grams.
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