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White Chicken Poblano Chili

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Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn.

Everyone makes the classic beef chili, but how about trying this White Chicken Poblano Chili? Inspired from our most recent visit to Costco where we wove our way through the samples. My daughter had one bite and loved it, wanting to take some home. But, of course, I had to tell her that I’ll make it a home. The phrase she is all too familiar with. I knew I had to create a recipe for this cold weather comfort food right away.

Tips: Whenever you can – buy dried beans. You not only save money, but I have to believe that they are better for you having not been sitting in the can for months on the shelf. If you’re in a hurry, use rotisserie chicken. Just stir in some of thejuices at the bottom of the container.

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White Chicken Poblano Chili

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn.
Course Main Course, Soup
Cuisine Chicken
Keyword Chicken Recipes, Hearty Soup
Prep Time 15 minutes
Cook Time 45 minutes
Soaking beans 1 day
Servings 8

Ingredients

  • 2 lb skin on chicken thighs
  • 1 tbsp bacon fat or vegetable oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 serrano pepper minced
  • 1/2 cup corn
  • 4 poblano peppers roasted, skin/seeds removed and sliced
  • 1 lb dried navy beans, soaked overnight or about 4 cans navy beans, drained
  • 6 cups good chicken broth I use Better than Bouillon
  • 1 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1 tsp sugar
  • 1 can Muir Glen diced tomatoes
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro chopped

Instructions

  • Brown chicken thighs in bacon fat or vegetable oil over medium high heat in your large soup pot. Transfer chicken to sheet pan and finish cooking in the oven at 350 degrees for about 40 minutes or until cooked through.
  • Saute onion, serrano pepper and red bell pepper in the same pot with the chicken drippings for 2 minutes.
  • Add remaining ingredients and simmer until chicken is cooked, about 45 minutes.
  • Removed chicken thighs from oven, remove skin and shred. Add shredded chicken to soup pot OR serve as a topping along with sour cream, avocado, tortilla chips and more fresh cilantro.

Notes

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Related Recipes:

Peppermint Mocha Cake

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If you’re looking for a festive Christmas dessert, Peppermint Mocha Cake is sure to satisfy your sweet tooth. Rich, chocolate espresso cake topped with creamy mint frosting and crushed candy canes.

Chocolate espresso cake with creamy mint glaze and crushed candy canes

What Inspires You?

Inspiration comes from many places, our surroundings, people we meet, our daily activities. Often, as a recipe creator, I get a little uninspired. Some weeks the ideas just flow in out of no where and other times…nada.

This Peppermint Mocha Cake is inspired from a holiday favorite @Starbucks Peppermint Mocha. I start off with a rich, chocolate espresso cake that is super moist from the addition of milk in the mix. Then I like to drizzle over cream cheese frosting that has a hint of mint extract running through it. Topped off with, yes, candy canes that are crushed for that extra special Christmas touch. It’s your favorite holiday drink in a CAKE!

B.T.W. – I know a certain someone who ate this entire cake to themselves.

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Peppermint Mocha Cake

Rich, chocolate espresso cake, creamy mint glaze and crushed candy canes
Course Dessert
Cuisine Dessert
Keyword bundt cake, Candy Cane Cake, Chocolate Cake, Christmas Dessert, Holiday Dessert
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Equipment

  • Bundt pan, greased

Ingredients

Cake

  • 1 15.25 oz chocolate cake mix with pudding
  • 1/4 cup espresso instant coffee
  • 3 eggs
  • 1 1/2 cup milk
  • 1/2 cup vegetable oil

Glaze

  • 1 16 oz cream cheese frosting
  • 1/8 tsp mint extract
  • 1 large candy cane, crushed (place in Ziplock and smash until crushed)

Instructions

  • Preheat oven to 325 degrees for a greased bundt pan.
  • Mix together cake ingredients. Pour into greased bundt pan and bake for 40-45 minutes.
  • Remove from oven and let rest until bundt pan is cool to the touch.
  • Turn upside down and remove cake.
  • Heat cream cheese frosting container in microwave for 20 seconds, until just softened, but not liquid. Add mint extract and stir well.
  • Pour frosting over prepared cake. Top with crushed candy canes.

Related Dessert Recipes:

Pumpkin Cream Pie with Chili Lime Pepitas

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A perfect twist on the traditional, this Pumpkin Cream Pie with Chili Lime Pepitas combines layers of pumpkin and whipped cream over a graham cracker crust.

Everyone brings traditional pumpkin pie to the Thanksgiving Day table….so why not turn some heads this holiday season with this Pumpkin Cream Pie with Chili Lime Pepitas? Graham cracker crust is the base for a spiced pumpkin pastry cream and lime-zested whipped cream. Topped with chili lime pepitas that add a little crunch and a little spice for some added excitement. And the best part is NO BAKING! Just throw that baby in the fridge for at least an hour and you are good to go! More room in the oven for all those yummy Thanksgiving side dishes.

Let’s talk a little about the pumpkin puree needed for this Pumpkin Cream Pie. You could make your own, but I ALWAYS use Libby’s because my mother always used Libby’s and well, it’s just really good. Make sure you are getting the Libby’s Pure Pumpkin Puree (not the Pumpkin Pie Filling).

Layers of creamy spiced pumpkin and lime zested whipped cream piled in a graham cracker crust and topped with chili-lime pepitas.
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Pumpkin Cream Pie with Chili Lime Pepitas

Layers of creamy spiced pumpkin and lime zested whipped cream piled in a graham cracker crust and topped with chili-lime pepitas.
Course Dessert
Cuisine Dessert
Keyword No Bake Dessert, Pumpkin Pie, Thanksgiving
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings 8

Ingredients

Pumpkin Layer

  • 3/4 cup pumpkin puree
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 tsp pumpkin pie spice
  • 4 large egg yolks
  • 1/2 cup sugar
  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/4 tsp salt

Whipped Cream Layer

  • 1 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 1 tsp vanilla extract
  • 1 1/2 tsp light brown sugar
  • 1/2 lime zested and juiced

Other

  • 1 graham cracker crust
  • 1/4 cup chili-lime pepitas

Instructions

Pumpkin Layer

  • Combine pumpkin puree, milk, heavy cream and pumpkin spice in a pan over medium heat until warmed.
  • Combine egg yolks, sugars, flour, and salt in a bowl until smooth.
  • Mix the egg yolk mixture into the pumpkin mixture and cook over medium high heat, stirring continuously, until thickened.
  • Pour mixture into graham cracker crust.

Whipped Cream Layer

  • Place heavy cream, sour cream, light brown sugar and vanilla extract in a chilled bowl and whip at high speed until stiff peaks form. Fold in lime juice and zest.
  • Spread whipped cream over pumpkin layer.
  • Top with chili-lime pepitas and chill for at least 1 hour.

More Desserts Like This:

Chipotle Shredded Beef Torta

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Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.

Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.

Sweet & sticky sauce drenched bolillo buns are the base for Chipotle Shredded Beef Tortas. I’m pretty sure I could be totally satisfied with just that, but piled high with shredded beef that’s been simmering away for hours? Yes, please! This is one of those sandwiches that is going to drip down your arm. Yes, it’s messy..but man-oh-man is it good.

Top these babies with fresh cilantro and crunchy radish or your favorite toppings. Maybe some sliced avocado, a smear of refried beans or, for an extra lux bite, some melted cheese. It would be SUPER FUN to have a topping bar at your next football party and guests can make it their own. Scroll down for ideas on what to serve along side these Chipotle Shredded Beef Tortas at your next party.

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Chipotle Shredded Beef Torta

Tender, slow cooked shredded beef piled high on a sauce drenched bolillo bun with crispy fried onion, thinly sliced radish and fresh cilantro.
Course Main Course
Cuisine Beef, Burgers, Sandwiches, Pizza, Mexican
Keyword sandwich, sliders, Slow Cooker
Prep Time 15 minutes
Cook Time 3 hours
Servings 8

Ingredients

Spice Rub

  • 1 tbsp chipotle powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground thyme

Shredded Beef

  • 1 tbsp lard or vegetable oil
  • 3 lb beef chuck roast
  • 1/2 yellow onion rough chopped
  • 1 carrot rough chopped
  • 1 celery stalk rough chopped
  • 1 can beer I used Coors light

Sweet & Spicy Sauce

  • 2 cups broth from cooking beef chuck roast
  • 2 chipotle peppers from chipotle in adobo sauce can
  • 1/4 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp butter
  • 1 tbsp cream

Crispy Fried Onions

  • 1/2 yellow onion thinly sliced
  • 1 1/2 – 2 cups milk
  • 1 tbsp apple cider vinegar
  • 1 cup flour
  • 2 cups vegetable oil for frying
  • 1 tbsp Tanjin Mexican seasoning

Other Ingredients

  • 8 small Bolillo buns or crusty slider buns toasted
  • 1 handful cilantro rough chopped
  • 1 bunch radish thinly sliced

Instructions

  • Combine spicy rub ingredients and rub all over beef chuck roast.
  • Heat lard in a large cast iron dutch oven over medium high heat. Sear beef chuck roast on all sides until nice and browned.
  • Add onion, carrot, celery and beer. Liquid should come just to the top of the roast.
  • Reduce heat to low and simmer for about 3 hours or until fork tender.
  • Remove beef chuck roast from dutch oven and shred. Reserve 2 cups of the cooking liquid for the sweet & spicy sauce.
  • Assemble tortas: Dip each toasted bolillo bun in sauce, pile high with shredded beef, cripsy fried onions, more sauce, cilantro and radish.

Sweet & Spicy Sauce

  • In a small sauce pan combine cooking liquid, chipotles, ketchup and apple cider vinegar. Blend with an immersion blender (or transfer to blender and blend). Simmer over medium heat until reduced by half. Remove from heat and add butter and cream.

Crispy Fried Onions

  • Place onions in a small bowl. Cover with milk and vinegar. Let sit for at least 20 minutes.
  • Remove onions from milk mixture and coat in flour.
  • Fry in oil over medium high heat until crispy. Drain on paper towels or wire rack.

Serve it Up With:

  • Smokey chipotle cream cheese filled sweet peppers wrapped in bacon
  • Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime

Pacific NW Smoked Salmon Chowder

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Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

The Pacific NW is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Pacific NW Smoked Salmon Chowder.

A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so nicely with seafood. It also is known to be a powerful antioxidant that can boost your immune system. Perfect for the winter season.

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Pacific NW Smoked Salmon Chowder

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
Course Appetizer, Main Course
Cuisine PNW, Seafood, Soups, Stews, Chowders
Keyword Chowder
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • ⅓ cup flour
  • ½ cup celery diced
  • ½ cup shallot diced
  • ½ cup red bell pepper diced
  • ½ cup white cooking wine
  • 1 ½ cups red and white baby potatoes sliced in rounds
  • 6 cups chicken broth
  • ½ lb smoked salmon roughly broken into pieces
  • 1 cup corn
  • 1 cup cream
  • 2 tsp tarragon dried
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

  • Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
  • Add white cooking wine and cook another 1-2 minutes.
  • Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
  • Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
  • Immediately stir roux into chowder mixture, stirring until combined.
  • Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
  • Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.

More Soups, Stews & Chowders

Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this Roasted Parsnip Soup with Crispy Fried Shallots easy to make, it’s easy on the budget too.
Out West Cowboy Chili is packed with tender steak, pinto beans and poblano peppers with a touch of liquid smoke for that campfire flavor.

Out West Cowboy Chili

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Out West Cowboy Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal sure enough to satisfy your hungry cowboy. Liquid smoke gives a subtle ‘campfire’ cooked taste – Top with your favorite garnishes, from sour cream to sliced jalapenos for added heat.

Tender steak, pinto beans and poblano chili peppers come together with a splash of liquid smoke for a hearty bowl of chili. Topped with sour cream, cilantro and sliced jalapenos.
Out West Cowboy Chili is perfect for your next game day party

Big Flavor on a Budget

Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious Out West Cowboy Chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite.

Make it Your Own

  • Top with Lime Zested Sour Cream – Just add a squeeze of lime and a pinch of zest to sour cream.
  • Melt Monterrey Jack cheese over the top – Pop it in the microwave for a few seconds for over the top cheesiness.
  • Grab the Fritos chips – Pile high on top or use as a scoop.
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Out West Cowboy Chili

Out West Cowboy Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal sure enough to satisfy your hungry cowboy. Liquid smoke gives a subtle 'campfire' cooked taste – Top with your favorite garnishes, from sour cream to sliced jalapenos for added heat.
Course Main Course, Soup
Cuisine Beef, Soups, Stews, Chowders
Keyword Football Food, One Pot Meal, Steak Chili, winter soup
Prep Time 20 minutes
Cook Time 2 hours
Servings 6

Ingredients

  • 1 yellow onion cut in half then thin sliced
  • 2 poblano peppers cut in half then thin sliced
  • 1 serrano pepper diced
  • 1 tbsp garlic minced
  • 3 tbsp lard or bacon grease (divided) can use vegetable oil
  • 2 lb chuck roast cut in cubes
  • 1 tbsp Tajin Mexican Seasoning
  • 2 tsp liquid smoke
  • 1 can beer I used Coors Light
  • 1 cup salsa verde aka green enchilada sauce
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 2 tbsp sugar
  • 1/4 tsp cumin
  • 1/3 corn tortilla torn in very small pieces

Instructions

  • In a large soup pot, saute onion, poblano pepper, serrano pepper and garlic in 1 tbsp lard over medium high heat.
  • Remove vegetables to a small bowl and set aside.
  • Season chuck roast cubes with Tajin and sear in pot, working in batches. Making sure to brown all sides.
  • Add vegetables back to pot, along with remaining ingredients, including torn corn tortillas.
  • Simmer for about 2 hours or until beef is tender.

Caldo Verde

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Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.

Fall hit us Pacific North Westerners a little early this year. It’s the first of October and the air is CRISP. I mean like instant Fall crisp. And would you believe our stove is on back order? Yes. We have no heat currently. So, soup is a REAL GOOD THING around our place.

I feel like broth based soups are the best at warming your body right down to your bones. This one here, it’s a soul soothing kind of warm. In the 30 minutes it takes to make, and with very few ingredients, Caldo Verde packs in HUGE flavor. I like to use Jimmy Dean Hot Sausage because it really adds a lot of flavor. Traditionalist may frown upon this, so you can substitute a nice chourico sausage if you please. Grab some Dinosaur kale from the garden or collard greens, anything substantially dark and leafy is good. A few potatoes, garlic, onion and broth. It’s really that easy and talk about a budget meal! Stay warm and spend less. My kind of meal.

More Fall Soups:

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Caldo Verde

Portuguese green soup, Caldo Verde delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall.
Course Appetizer, Main Course
Cuisine Soups, Stews, Chowders
Keyword Broth Based Soup, Fall Soup, Portuguese Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 with extra

Ingredients

  • ½ lb. Jimmy Dean hot sausage
  • ¾ cup yellow onion diced
  • 2 cloves garlic minced
  • ¼ cup white cooking wine
  • 2 cups Yukon Gold potatoes diced
  • 8 cups chicken broth
  • 3 cups Dinosaur kale or collards rough chopped
  • salt and pepper to taste
  • Parmesan for garnish if desired
  • Crusty french bread if desired

Instructions

  • Heat large soup pot over medium heat, add sausage, crumbling as you add to pan.
  • Cook sausage, stirring as it cooks until browned.
  • Add onion and garlic, cook for 1-2 minutes.
  • Add white wine and stir for about 1 minute.
  • Add potatoes and chicken broth, cook until potatoes are fork tender about 10 minutes.
  • Add kale and salt and pepper. Cook for at least 30 minutes, allowing flavors to develop.
  • Serve with crusty french bread and garnish with parmesan.

Chanterelle Carbonara with Burrata and Chive Pistou

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Chanterelle Carbonara with Burrata and Chive Pistou is fall on a plate. Freshly foraged chanterelles and baby kale carbonara style with creamy burrata drizzled in garlicky chive pistou.

I’m feeling the fall with this quick weeknight Chanterelle Carbonara with Burrata and Chive Pistou. Freshly foraged chanterelles are sauteed with garlic and baby kale then folded together in a light carbonara sauce then twirled up in fresh fettuccine. Burrata adds a nice creamy touch especially when drizzled in chive pistou.

What is a Pistou?

Pistou is my new favorite herby concoction. It’s similar to a pesto, but there is no cheese or nuts involved. Just fresh herbs, olive oil and salt / pepper. It’s a super easy way to add fresh flavor to any dish. Just take whatever fresh herb you have, mince it up and blend together with the best olive oil. Perfect for drizzling over pasta, soups or anything you want to add a fresh taste to like these beautiful chanterelles.

Last week I shared a few tips on foraging for your own Pacific Golden Chanterelles. The season is only about 2 months long and really depends on the weather. After the first rain nearest fall, I set out to find what I consider PNW gold in the nearby forest. Check out my tips here:

Foraging for Chanterelles and this easy Chanterelle Crostini Recipe

Chanterelle Carbonara
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Chanterelle Carbonara with Burrata and Chive Pistou

Course Main Course
Cuisine Pasta, PNW
Keyword chanterelle, vegetarian, Weeknight Pasta
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4

Ingredients

Chanterelle Carbonara

  • 2 cups chanterelles sliced
  • 1 cup baby kale torn
  • 1 tbsp garlic minced
  • 1 ball burrata broken
  • 1 tbsp olive oil
  • 3 tbsp butter divided
  • 1/2 cup parmesan cheese grated
  • 2 large egg yolks
  • 1 pinch salt / pepper
  • 4.5 oz fresh fettuccine noodles cooked according to directions, reserve 2/3 cup pasta water.

Chive Pistou

  • 1 tbsp fresh chives minced
  • 2-3 tbsp olive oil
  • 1/4 tsp garlic minced
  • 1 pinch salt / pepper

Instructions

Chive Pistou

  • Combine all ingredients together in a small bowl and let sit.

Chanterelle Carbonara

  • Cook fettuccine and reserve 2/3 of pasta water.
  • In a small bowl combine egg yolks and parmesean. Set aside.
  • In a large pan over medium heat, saute chanterelles and garlic in 1 tbsp butter and 1 tbsp olive oil for about 3 minutes.
  • Add remaining 2 tbsp butter and baby kale, saute for 1 minute.
  • Remove from heat and add fettuccine, egg yolk mixture and reserved pasta water. Toss together to coat. Serve immediately with burrata and chive pistou drizzled over the top.

Chanterelle Crostini

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Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Fall has arrived and so have the Pacific Golden Chanterelles. They’re like GOLD here in the Pacific Northwest and while most foragers like to keep their picking spot secret, I’m sharing a few tips to help you find your very own chanterelles. Look for these tips after my super easy recipe for Chanterelle Crostini.

Whether freshly foraged or fresh from the market, chanterelles don’t take a lot of effort to taste great. Chanterelle Crostini is the perfect first timer recipe for you to try. The chanterelles are gently sauteed in butter and garlic, then placed over a buttered, toasted crostini with a dollop of garlic herb Rondele spreadable cheese.

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Chanterelle Crostini

Freshly foraged Pacific Golden Chanterelles top crostini dolloped with garlic herb Rondele spreadable cheese for the perfect impromptu appetizer.

Course Appetizer
Cuisine PNW, Vegetarian
Keyword Party Food, Quick Appetizer, vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 3

Ingredients

  • 1 cup chanterelle mushrooms sliced
  • 2 tbsp butter divided
  • 1 clove garlic minced
  • 1 pinch salt
  • 3 tbsp Rondele garlic herb spreadable cheese
  • 3 crostini

Instructions

  • Preheat oven to 350 degrees.
  • Divide 1 tbsp of butter and spread over each crostini.
  • Toast in oven for a few minutes until golden.
  • Place about 1 tbsp of Rondele spreadable cheese over each crostini.
  • Add butter to a saute pan over medium high heat. Add garlic and chanterelles, continuously stirring for about 3 minutes until cooked through.
  • Top crostini with sauteed chanterelles.

5 Tips for Foraging Chanterelles

  • Pacific Golden Chanterelles are found at higher elevations. Hike up to around 1000 feet before you start looking.
  • Look for Hemlock trees, ferns and mossy areas in the forest.
  • Make sure to bring a walking stick – Use it to lift up the fern leaves. Chanterelles like to hide under ferns and Hemlock needles.
  • Follow deer trails. Deer love chanterelles and like to nibble on them.
  • Stay away from Cedar trees. Chanterelles don’t grow there.
Example of the habitat chanterelles grow in

Forest Etiquette – Yes, Please Follow

We are guests in the forest. Please be respectful of our earth and follow forest etiquette. Remember to walk gently in the forest. There are living creatures everywhere and they all work together as an ecosystem, so be mindful of where and how you step. Always cut chanterelles using your pocket knife, so not to disturb the earth below. We want to keep those chanterelles coming back again!

Most importantly, PACK IT IN – PACK IT OUT. Don’t litter our forest.

Try These Other Chanterelle Recipes

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Apple Bourbon Peach Pie

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Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust.

Let’s face it, peaches and bourbon go hand in hand. I mean who doesnt love sweet juicy peaches soaked in sugary apple bourbon? Pair that with the flaky all butter crust and you have the perfect end of summer pie.

Why All Butter?

Butter = Flaky It’s that simple. I do have a couple of tips to make your pie crust a success. Keep your butter cold. Grate it using a cheese grater. This makes less work for you when combining with the flour AND gets the job done quicker before the butter melts.

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Apple Bourbon Peach Pie

Juicy peaches gently coated in a sweet apple bourbon glaze and layered ever so perfectly in an all butter crust
Course Dessert
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 1 hour
Servings 8

Ingredients

Filling

  • 7 very large peaches pitted, sliced and peeled (or not peeled either is good)
  • 1 cup sugar
  • 1 cup Jim Beam Apple Bourbon
  • 5 tbsp flour
  • 1 pinch salt
  • 2 ½ cup flour
  • 2 sticks butter, grated
  • ½ tsp salt
  • ½ tsp sugar
  • 2-4 tbsp cold water
  • Other:
  • 1 egg blended for brushing over crust

Instructions

  • Preheat oven to 450 degrees.
  • In a large bowl, combine filling ingredients and let sit while you make the crust.
  • Combine flour, salt and sugar in a large bowl.
  • Cut in butter ¼ cup at a time until mixture resembles crumbs.
  • Add cold water and form into a ball.
  • Seperate ball into two (I like to make one ball slightly bigger than the other for the bottom crust.
  • Wrap balls in saran wrap and refrigerate for about 10 minutes or so to help with rolling out.
  • Throw some flour on your board or counter and roll out dough. Place bottom piece in pie pan and mold edges.
  • Place filling in pie dish.
  • Place top crust over or make lattice, whatever makes you happy.
  • Brush with blended egg.
  • Place foil over crust edge to keep from burning, make sure to tent it and not press against the crust.
  • Bake at 450 degrees for about 45 minutes or until golden and bubbly.

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