Published Thursday, October 04, 2012

Tickets still available for 2012 Taste of Home Cooking School event at Centre

From Staff Reports

Newnan Utilities and The Newnan Times-Herald are excited to once again bring the famed Taste of Home Cooking School back to the community.

Join the fun-filled cooking experience on Tuesday, Oct. 23 at The Centre for Performing and Visual Arts on Lower Fayetteville Road in Newnan. Doors will open at 5 p.m. and the show begins at 6:30.

The Taste of Home Cooking School is one event you don’t want to miss! Tickets are $10 and are on sale currently at the following locations: Newnan Utilities, The Newnan Times-Herald on Jefferson Street, Bank of Coweta at Thomas Crossroads and The Centre for Performing and Visual Arts.

Every year, more than 300 Taste of Home Cooking School events attract up to 300,000 people. With cooking demonstrations by the Taste of Home team, Michelle Roberts, attendees will learn seasonal recipes that are perfect for every holiday and occasion, and every skill level. Like all Taste of Home recipes, these recipes were shared by people who cook at home as a way to bring family and friends together, and can be made with readily available ingredients to create memorable meal moments. Plus, attendees will learn tips and tricks that will help save time and make the most of the cooking experience. It’s no wonder why 50 percent of Cooking School attendees return annually, and one in ten seek out more than one cooking school each year.

Come early to the show to visit booths hosted by local vendors. You’ll receive a gift bag with coupons and samples, and have the opportunity to register for door prizes and even win the dishes prepared on stage during the show.

In the meantime, try this Taste of Home recipe for an delicious chicken chili, perfect for fall weather:

White Bean Chicken Chili


3/4 pound boneless skinless chicken breasts, cubed


1/2 teaspoon salt


1/4 teaspoon pepper


1 medium onion, chopped


1 jalapeno pepper, seeded and chopped


2 teaspoons dried oregano


1 teaspoon ground cumin


2 tablespoons olive oil


4 garlic cloves, minced


2 cans (15 ounces each) white kidney or cannelloni beans, rinsed and drained, divided


3 cups chicken broth, divided


1-1/2 cups (6 ounces) shredded cheddar cheese


Sour cream and minced fresh cilantro, optional


Sprinkle chicken with salt and pepper. In a large skillet over medium heat, cook the chicken, onion, jalapeno, oregano and cumin in oil for 3-4 minutes or until chicken is browned and vegetables are crisp-tender. Add garlic; cook 1 minute longer.

Transfer to a 3-qt. slow cooker. In a small bowl, mash 1 cup of beans; add 1/2 cup broth and stir until blended. Add to the slow cooker with the remaining beans and broth. Cover and cook on low for 3 to 3-1/2 hours or until heated through.

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