#foodieincharleston

[tymihoward]

#whitechickenchili *Disclaimer: NOT FOR MY VEGETARIAN or VEGANS. This is a SUPER EASY CHILI RECIPE! I absolutely love cooking with my slow cooker aka crockpot. Especially during these super busy times, when I just need to set it and forget it. Added perk, is that it makes the entire RV smell YUMMY! The boys absolutely loved scoping it up with tortilla chips. *White Chili Chicken Crack* Prep Time: 10 minutes Cook Time: 6 hours Total Time: 6 hours 10 minutes Servings: 4 servings Calories: 284kcal Ingredients * 1 15- oz. can black beans * 1 15.25- oz. can corn undrained * 1 10- oz. can Rotel tomatoes undrained * 1 package ranch dressing mix * 1 tsp. cumin * 1 Tbsp. chili powder * 1 tsp. onion powder * 1 8- oz package cream cheese * 2 chicken breasts / boneless& skinless * 8 slices of bacon, cooked and chopped. * Bacon Grease optional 😋 Instructions * Drain and rinse the black beans. Place chicken at the bottom of the crock pot, then pour out the whole can of corn (undrained), Rotel tomatoes, and black beans on top of chicken. * Top with seasonings, bacon and ranch dressing mix. Stir together. * Place cream cheese block on top. Cover with lid and cook on low for 6-8 hours. * After the cooking time is over, take chicken breasts from crock pot and shred and add back to the chili. Stir together and enjoy! Topping Ideas: Avocado Tortilla Strips Shredded Cheese Diced Onions Sour Cream #tymihoward #tymihowardyoga #manifestyoga #manifest #yogabender #benderyoga #manifestmiracles #culinarystudent #tridenttech #tridenttechculinary #foodie #foodieincharleston #charlestonfoodie #slowcookerrecipes #chilirecipe #chickenchili (at Charleston, South Carolina) https://www.instagram.com/tymihoward/p/CYH0g0VFfIV/?utm_medium=tumblr

[tymihoward]

#culinarystudent @tridenttech Let the journey begin… As many of you know, I am a HUGE FOODIE! I can remember Nate asking me when we were packing up our house to move after selling it what I wanted him to do with the stack of Culinary School catalogues I had accumulated. 🤣 I was in Thailand at the time teaching yoga and was spending only a few weeks a year in the United States. Most of my teaching time was in Asia, including China, Hong Kong, Bali, Malaysia, Singapore, Thailand, Jakarta, as well as Australia and New Zealand. I liked the warmer climates, and I LOVED the cuisine even more. It was a dream of mine to one day attend culinary school, but with my work schedule being booked years in advance it seemed like it would have to happen in another lifetime. Nate suggested that I start taking advantage of my travels and attend cooking classes wherever I landed. So that is exactly what I started doing. They were usually one day cooking classes, where we learned one or a few traditional dishes, but it became a regular practice. Before the pandemic, I even had a retreat to Italy planned with @cappsized13 so I could literally be with a chef in Italy and experience and learn from the best. Well, as I have said before and I will repeat…”The ghost writer of my life story is far more creative (and powerful) than I could ever hope to be, and surprises me every time!” YES, I started Culinary school this week @tridenttech I am beyond excited (and humbled) to learn from some of the best chefs here in Charleston. Who knows where this journey will lead? I am open to it all… Knife cuts, Burgers, Caramelized Onions, the Maillard Method, DHEC, Uniforms, sanitation, clean as you go, non slip shoes, Yes Chef!! #yeschef #culinarystudentchronicles #tymihoward #tymihowardyoga #manifestyoga #manifest #yogabender #benderyoga #manifestmiracles #charlestonyoga #yogaincharleston #foodieincharleston #backtoschool #tridenttech #tridenttechnicalcollege #tridenttechculinary (at Trident Technical College) https://www.instagram.com/p/CVk9wLrraMw/?utm_medium=tumblr