Even though we are in mid-May and the weather should be starting to break, it has been extremely chilly for the past few weeks.  You would expect to be smelling barbecued steaks or ribs, but instead, it has been too cold.
I had a taste for chili and thought I would try something different.  We had White Chicken Chili a few years ago when our friend, Linda, made it for us.  Unfortunately, I could not find her recipe.  I tried this recipe I found and both Kevin and I couldn’t get enough of it. 1        tablespoon vegetable oil
1        onion, chopped
3        cloves garlic, crushed
1        4-ounce can diced jalapeno peppers
1        4-ounce can chopped green chile peppers
2        teaspoons ground cumin
1        teaspoon dried oregano
1        teaspoon ground cayenne pepper
2        14.5-ounce cans chicken broth
3        cups chopped cooked chicken breast
2        15-ounce cans white beans
1        15-ounce can light kidney beans
1        cup shredded Monterey Jack cheese
1.  Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender.
2.  Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes.
3.  Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
4.  Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. Mango Banana Bread

I made this bread this morning because my mangoes and bananas were going overripe.  I am a big fan of any types of fruit bread - banana, blueberry, raspberry, or zucchini.  Now, I have another to add to the list.
There is something about a warm loaf of breakfast bread right out of the oven with a cup of piping hot coffee to start the morning.  Satisfying and relaxing while there is no activity in the house.  Both the dog and cat were sleeping in the sun and it was peaceful.
Make a loaf of this bread, sit back, have some coffee and relax.  Enjoy your morning! 2        cups flour
2        teaspoons baking soda
1        teaspoon baking powder
2        teaspoons cinnamon
½       teaspoon salt
¾ - 1  cup sugar
½       cup canola oil
¼       cup butter or ¼ cup margarine, melted
¼       cup nuts, chopped (optional)
1        teaspoon vanilla
2        cups ripe mangoes, chopped coarsely
1        overripe banana, chopped
3        eggs, beaten
½       cup raisins (optional)
½       cup shredded coconut (optional)
1.  Combine dry ingredients in a large bowl.
2.  Make a well in the middle and add other ingredient. Mix thoroughly.
3.  Pour into a greased loaf pan and let stand for 20 minutes.
4.  Bake at 350 for 45 minutes to an hour or until nicely browned and the "skewer test" comes out clean or with just a few crumbs. Chicken with Dill Pickle Sauce

Years ago, my mom tried a Dill Pickle Pot Roast recipe she found in a cookbook from Jeff Smith, the Frugal Gourmet.  For someone who absolutely hated pot roast, this turned out to be my favorite way to prepare.  So, when I found this recipe for Chicken with Dill Pickle Sauce, I was very excited to make it.

The light flour dredging gives the chicken some substance and holds the sauce but does not have the heavy breaded taste.  I also used the homemade zesty dill pickles I put up over the summer.  The recipe was prepared as written and I really can't think of any modifications for the dish.

I served the chicken with couscous and cauliflower but the next time I will definitely make it over egg noodles or mashed potatoes. 4  6-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
All-purpose flour for dredging
2  tablespoons unsalted butter
1  medium onion; chopped
1  tablespoon chopped fresh thyme
1  cup chicken broth
2  large egg yolks
1/2  cup coarsely chopped dill pickles, plus 1/3 cup juice from the jar
5  scallions, finely chopped
1/4  cup chopped fresh parsley
1.  Slice the chicken breasts in half horizontally to make 8 thin cutlets.  Season with salt and pepper and dredge in flour.  Heat the butter in a large skillet over high heat.  Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side.  Transfer to plate.
2.  Add the onion, thyme and 1/2 teaspoon salt to the skillet.  Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes.  Reduce the heat to medium low.
3.  Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl.  Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute.  Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil).
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