Dave's Old Fashioned Chili or Slow Cooker Shredded Chicken
- Bess Hawthorne
- Jan 15
- 2 min read
Join Elizabeth Landis as we discuss her new book, The Forgotten Realm. While church and family are familiar places where we spend much of our time, Elizabeth helps us understand the often-overlooked civil realm and why it matters. She encourages us to make this realm a part of our lives and offers practical advice on where to begin. We then jump back into the family realm for quick, flavor-packed recipes perfect for busy days. Plus, Elizabeth shares a unique dessert idea you definitely won’t want to miss! We're so glad you're here!
Recipes:
Dave's Wendy's Chili
Crockpot Chicken
(The broth/water can be omitted.)
Serve with:
Toasted buns
BBQ sauce
Pickled jalapenos
Chopped cilantro
Shredded sharp cheddar cheese
Thinly sliced sweet onions (optional)
Mashed Potatoes
Roasted Green Beans with Caramelized Onions
Hot cocoa for dessert
Mashed Potatoes
Roughly peel a 5 pound bag of russet potatoes. (No need to be particularly neat. If you have a few red or Yukon Gold potatoes, peel and add them, too.)
Rinse potatoes.
Dice potatoes (in half lengthwise and turn to lie flat and then dice.
Place in Dutch oven and cover with water.
Bring to a boil and cook for 20 minutes.
Test with a fork to make sure potatoes are tender.
Drain.
Return to pan.
Add 1 stick of butter.
Mash with a hand masher (or transfer to a stand mixer, if desired).
Add as much milk as you like as you continue to mash. (The potatoes will absorb quite a bit of milk.)
Season with plenty of salt and freshly cracked black pepper (start with a teaspoon of salt and a teaspoon of pepper and increase as desired).
Can store in a greased slow cooker on warm until ready to serve. Add more milk, if needed, and top with butter.
Green Beans
(Frozen whole green beans work well. The key is to brown the onions first in the sheet pan in olive oil or coconut oil, then add the green beans. Add plenty of salt and freshly cracked black pepper. Sprinkle with fresh thyme at the end of cooking.)
(Can use frozen petite peas with a pinch of sugar cooked on stovetop for an even shorter cooking time.)
Hot Cocoa for Dessert
In summer, chill and serve with ice cream. In winter, serve hot! Multiply this recipe by the number of people you are serving.
(Submitted by Elizabeth Landis)
Ingredients:
2 tablespoons sugar (or can use 1 tablespoon honey and ¼ teaspoon or more of liquid stevia)
2 tablespoons cocoa
Dash salt
1 cup milk
¼ teaspoon vanilla extract
Optional Toppings:
Splash of heavy cream
Splash of bourbon
Whipped cream
Marshmallows
Orange-flavored liqueur
Cinnamon
Directions:
Mix sugar, cocoa, and salt. Heat milk until hot. (Can use a touch of water to make a paste and then add milk.) Gradually add milk to cocoa mixture. Stir well. Stir in vanilla. Add additional toppings if desired.
Recommended Items:
I use a Krups coffee grinder to grind black peppercorns. I place leftovers in the freezer in a repurposed black pepper tin for taking pepper elsewhere, like camping.
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