4 Tablespoons Oil
1 ½ jars Northern Beans
2 Cup Chopped Onion
2 packages Blueberry Sausage (casing removed and chopped)
4 Thinly Sliced Celery Ribs
1 12oz. Package Dark Chocolate Blueberries
1 Package Chili Seasoning
1 Cup Dried Blueberries
1 ½ cans Green Chilies
1 Tablespoon Blueberry Concentrate
2 32 oz. cans Chicken Broth
Chopped Fresh Parsley
3 Teaspoons Cumin
In a large saucepan, heat oil over medium heat until hot. Sauté onion and celery; cook and stir- 2 to 3 minutes or until vegetables are tender. Add chilies and chili seasoning pack, stir and cook 1 to 2 more minutes. Add cumin and a portion of the chicken broth- mix with vegetables. Stir in the Dark Chocolate Blueberries, a portion of the Blueberry Sausage, and all of the Northern Beans. Stir in additional chicken broth-add remaining Blueberry Sausage, Dried Blueberries, and Blueberry Concentrate; mix well. Fresh Parsley can now be added. Cover and cook on low for 30 to 45 minutes stirring frequently.
Please note; the amount of sausage, blueberries, and chicken broth used in the chili should be based on judgment. It may be necessary to increase or decrease to raise the quality of the chili. The broth should not make the chili too thin.
Asian Chicken Lettuce Cups
2 Chicken Breasts Roasted or Rotissere
4 Iceberg Lettuce Leaves
½ Cup Julienned Snow Peas
½ Cup Shredded Cabbage
½ Cup Shredded Carrot
½ Cup Diced Green Onion
½ Cup Julienned Water Chestnuts
½ Cup Dried Blueberries
3 Tablespoons Vegetable Oil
1 Cup Diced Water Chestnuts
3 Tablespoons Chopped Green Onion
1 Teaspoon Minced Garlic
Fried Rice Noodles (Follow package directions for rice sticks-they are optional)
½ Cup Blueberry Vinaigrette
2 Tablespoons Soy Sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ketchupo
1 Tablespoon Lemon Juice
1 Teaspoon Sesame Oil
1 Tablespoon Chinese Hot Mustard
1-3 Teaspoons Chili Garlic Sauce
Stir Fry Sauce Ingredients:
2 Tablespoons Soy Sauce
2 Tablespoons Dark Brown Sugar
½ Teaspoon Rice Vinegar
To prepare the stir fry sauce: Mix th soy sauce, brown sugar, and rice vinegar together in a small bowl.
Bring two tablespoons of the vegetable oil to high heat in a wok or large frying pan. Saute the chicken breast for 4-5 minutes per side or until done. Remove the checken from the pan to cool. Keep the oil in the pan. The waterchestnuts should be cup in to pea sizes. Cut the chicken into dime size pieces. With the wok or pan on high heat, add the remaining 1 Tablespoon vegetable oil, the chicken, water chestnuts, green onion, and garlic to the pan. Add the stir fry sauce to the pan and saute the mixture for a few minutes. Spoon it into a dish line with the fried rice noodles.
Make the lettuce cups by slicing the top off a head of iceberg lettuce right through the middle of the head. Pull your lettuce cups off the outside of this slice. Make the special sauce by adding your desired measurement of mustard and chili sauce to the special sauce blend. (1 Teaspoon of each mustard and chili sauce for mild, increase each to 2 or 3 fro medium or hot). Stir well.
Assemble the lettuce cups by spooning filling into a lettuce cup. Add special sauce over the top.