Calhouns Restaurant Menu Recipes

CALHOUN'S KNOXVILLE TENNESSEE SPINACH MARIA

Steps:

• Thaw spinach.
• Squeeze as much excess water as possible from spinach.
• Heat milk and spices in a 4 qt.
• saucepan on medium heat to just below a boil.
• Reduce and simmer.
• Saute chopped onion in 1 TBSP butter on medium heat for 5-8 minutes.
• Add onion to saucepan.
• Combine the 5 TBSP melted butter with the flour in a small saucepan.
• Mix until completely blended.
• Cook on low heat 2-3 minutes.
• Add to milk in saucepan and mix.
• Continue to cook until sauce thickens.
• Cut cheeses into small cubes and add to saucepan.
• Continue to mix until all the cheese is completely melted and blended into the sauce.
• Be CAREFUL not to BURN the sauce while cheese is melting.
• Remove from heat.
• Allow to cool for 15 minutes.
• Add drained spinach to cheese sauce and mix till completely blended.
• Spoon into a 11x9x2 or large casserole and top with grated Monterey jack cheese.
• Bake at 350 for 12-15 minutes, until hot and bubbly.
• This can be served as a side dish or as an appetizer with tortilla chips.

CALHOUN'S WHITE CHILI

Steps:

• Trim all fat and cartilage from the chicken breasts.
• Place on a baking pan.
• Bake at 325 degrees for 20 - 30 minutes or until chicken is cooked throughout.
• Allow to cool, then hand pull into small pieces. Set aside.
• Sauté diced onions, oregano and olive oil together in a soup pot. Cook for about 5 minutes.
• Combine water, chicken broth, garlic, cumin, cilantro and green chilies.
• Add to the sautéed onions.
• Bring to a boil, reduce heat and simmer.
• Add chicken and great northern beans, stir often, simmer for 15 minutes.
• Blend corn starch with the cold water and add to chili.
• Continue to simmer until chili thickens, then remove from heat.
• Garnish with fresh chopped cilantro, Monterey Jack cheese, and sour cream.