Twins Day

We’re celebrating today. Last year on this day, we found out via ultrasound that we were expecting twins. I was having really bad stomach cramps, and went to the hospital to get checked. The two in there must have been intensifying my usual heartburn! I knew the one year mark was coming up, remembering back to fall events that happened before, or after, we knew about the twins. But I didn’t realize it was today until Luke told me. I love having my husband to share these joys, and sorrows, as we go through this life. It will be good to remember Micaiah’s life today. She died on December 21, so that will be a day set aside to mourn her. But for now I want to feel the excitement and joy that our twins brought us. Read my first post about the babies here.

White Chili

1 lb. boneless skinless chicken thighs
2 T olive oil
1 clove garlic, minced
1 1/2 t cumin
1 t seasoned salt
1 T chili powder
1/2 t salt
1/2 t pepper
1/2 t onion powder
1/4 t cayenne pepper
Place all above ingredients in bottom of large crockpot. Cook on low until chicken is done, 2-3 hours. Remove chicken, cut into bite size pieces, and discard juices from crockpot. Return chicken to crockpot and add the following:
48 oz. chicken broth or stock
big jar great northern beans
two large onions, diced
several tomatoes, diced
more garlic to taste
1 jalapeno, diced
colored peppers, diced
more cumin to taste
Cook on high until vegetables are soft. Add 8-10 oz. shredded monterey jack cheese to pot and stir until melted.
Serve with tortilla strips and sour cream.

*I made this last night and, while it was good and the kids ate it (bonus!), it still needed something. I think I will add canned diced green chiles next time to give it a little more kick.

From the Fields Family Cookbook