Creole Chicken Chili With Whole-Grain Cheddar Croutons

For The Whole-Grain Cheddar Croutons:

Yield: 5 servings

  • 4 ounces whole-grain bread, large dice
  • Pinch of sea salt
  • Pinch of ground white pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1 teaspoon organic butter, softened
  • 1 tablespoon extra virgin olive oil
  • 1 ounce sharp cheddar cheese, grated on large side of a box grater


1. In a mixing bowl, fold together all ingredients until thoroughly combined.

2. Transfer croutons to a sprayed sheet pan and bake in a 350-degree oven for 30 minutes. Stir halfway through baking to ensure even cooking.

For The Chili:

Yield: 5 servings

  • 1 pound ground chicken
  • 1/2 pound ground pork
  • 2 ounces white onion, peeled, medium dice
  • 2 ounces red onion, peeled, medium dice
  • 2 ounces celery, medium dice
  • 2 ounces green bell pepper, ribs removed, medium dice
  • 2 ounces red bell pepper, ribs removed, medium dice
  • 2 ounces banana pepper, medium dice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Paul Prudhomme’s Poultry Magic
  • 8 ounces smoked turkey sausage, split lengthwise and then sliced
  • 1 heaping tablespoon tomato paste
  • 1 can (14.5 ounces) diced tomatoes
  • 4 ounces black beans, canned
  • 4 ounces kidney beans, canned
  • 2 cups organic chicken stock
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground white pepper
  • 1/4 cup cornmeal


1. In a Crock-Pot on high setting, add the ground chicken and ground pork.

2. In a mixing bowl, toss the white onion, red onion, celery, green bell pepper, red bell pepper, and

banana pepper with the olive oil and Paul Prudhomme’s Poultry Magic.

3. Heat a sauté pan over high heat for 10–15 seconds and sauté the vegetables and turkey sausage in the

dry pan for about 5 minutes.

4. After 5 minutes, add the tomato paste to the pan and cook about 3 additional minutes (until tomato

paste begins to lightly brown).

5. Transfer the contents of the pan to the Crock-Pot with the ground chicken and ground pork.

6. Add the diced tomatoes to the sauté pan that the vegetables were sautéed in and bring to a simmer to deglaze the pan.

7. After reaching a simmer, transfer the diced tomatoes to the Crock-Pot.

8. Add the black beans, kidney beans, chicken stock, chili powder, ground cumin, celery salt, cayenne

pepper, sea salt, and ground white pepper to the Crock-Pot, stir, and cook for 1 hour on high setting.

9. After 1 hour, add the cornmeal, stir, and cook an additional 30 minutes. Turn Crock-Pot down to warm

setting and serve with the whole-grain cheddar croutons.

Bacon Mushroom Cheeseburger Casserole

Yield: 12 servings

  • 1 1/2 pounds thick-sliced bacon
  • 10 ounces crimini mushrooms, stems removed, quartered
  • 8 ounces white onion, peeled, medium dice
  • 2 1/2 pounds ground beef
  • 1 tablespoon sea salt
  • 1 teaspoon ground white pepper
  • Dash of cayenne pepper
  • 5 cups heavy cream
  • 18 large eggs
  • 12 ounces sharp cheddar cheese, small dice
  • 1 package sandwich buns (8 buns), large dice


1.Stack the strips of bacon on top of each other and place in freezer for 15 minutes. Remove from freezer and medium dice bacon while it is still partially frozen.

2. In a dry nonstick sauté pan over medium-high heat, render the bacon for 5–7 minutes, until it begins to take on color.

3. When the bacon begins to take on color, add the mushrooms to the pan with the bacon and cook for about 10 minutes, until bacon is almost fully cooked.

4. After 10 minutes, add the onions to the pan and cook an additional 5 minutes, until the onions begin to caramelize.

5. When the onions begin to caramelize, add the ground beef to the pan and season with sea salt, ground white pepper, and cayenne pepper. Stir continuously after adding the beef, and cook for about 4–5 minutes, just until the ground beef is browned.

6. When the ground beef is browned, transfer the contents of the pan to a colander, drain excess fat, and discard.

7. Divide the beef mixtures into 2 equal portions, spread flat onto 2 sheet trays and refrigerate to cool to at least room temperature at least room temperature.

8. While the beef mixture is cooling, prepare the custard by whisking together the heavy cream and eggs in a mixing bowl until thoroughly combined.

9. When the beef mixture is cooled, assemble the casserole in a sprayed 13”x9” baking pan by first spreading an even layer of the beef mixture in the bottom of the pan. Use one full sheet pan of the beef mixture (it was earlier separated into 2 equal portions).

10. Next, evenly layer the diced sharp cheddar cheese on top of the beef mixture.

11. Layer the diced sandwich buns on top of the cheese mixture; lightly press the buns to form an even layer.

12. Layer the second half of the beef mixture onto the layer of diced sandwich buns.

13. Slowly ladle the custard onto the casserole, allowing it to soak in evenly before adding more. Add all of the custard and lightly poke through the casserole with your fingers to allow the custard to soak all the way through.

14. Bake the casserole in a 350-degree oven for 1 hour and 15 minutes, until the custard is fully set up.

15. Allow the casserole to rest at room temperature for at least 15 minutes before cutting and serving.

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