Fun Five Friday

A collection of my favorite posts/pins/tweets from 5 of my favorite categories I have found over the past week. Plus a few fun random blurbs, obviously.

1. Food–>

Food Round-Up | Britt's Blurbs

2. Fitness–>

Fitness Round-Up | Britt's Blurbs

3. Fashion/Beauty–>

Fashion/Beauty Round-Up | Britt's Blurbs

4. Faith–>

Old Ways Won't Open New Doors


5. Fun–>

IMG_9354-edit-2-2 with tagline

  • Hooray for new blog photos! In case you haven’t seen them yet. The blog is now updated with new photos! Also if you’re reading this via a feedburner subscription make sure to head to my website to take some time to check out the updates on all the pages themselves. I’ve included many more links and content on all the pages making it easier for you to find the info you’re looking for! Enjoy!
  • This video of my homestate, Michigan. I miss it so much now. :(
  • Tomorrow B and I are running another 5K (The Big Pumpkin Run). That actually marks a year since our first 5k together! We’ve done about 5 5k’s since and love the energy that comes with them! I can’t believe it’s already been a year since that race.
  • And same as the race weekend last year, we have a Halloween Party to go to Saturday night! Love costume parties!
  • Happy Food Day!! Food Day inspires American’s to change our diets back to REAL SUSTAINABLE FOODS. Eat local and celebrate it!

TGIF!! Have a great one!

Classic White Chicken Chili Recipe

A classic white chicken chili recipe from my family to yours! Use fresh, local ingredients and warm up your chilly fall evening!

Classic White Chicken Chili Recipe via Britt's Blurbs

Growing up I always LOVED white chicken chili night in our household. This is a classic recipe of my dad’s that I personally think he’s famous for. Well at least in our household. Not only did the chili taste phenomenal each and every time but the house smelled AMAZING. Perhaps what I love most about fall foods is the “homey” feeling that fills up your house when you cook with them.

With the changing of the seasons I’ve been pretty homesick for my beautiful home-state, Michigan. Michigan is GORGEOUS in the fall with the vibrant colors surrounding the Great Lakes. Unfortunately, I was not able to take a fall trip back this year like I did last so I’m living my fall Michigan season vicariously through my family and friends photos. And making family recipes. Because cooking is always the best medicine… or is that smiling?… or both! :)

I’m so excited that my dad shared his recipe with me and is letting me share it here on ‘the blurbs’! Not that my mom isn’t a good cook (she’s the beauty of the operation, love you!) but my dad has some great recipes he’s perfected over the years. Such as when we shared The Best Darn Granola Recipe last year. Oh.My.Goodness. That stuff is amazing! So since you’re part of my bloggin’ n’ blurbin’ family it’s time I share this recipe with you as well!

This is another great one-pot meal that doesn’t take a lot of “hands-on” time. You simply take the time to prep everything then let it cook until dinner time! A great meal to make on a Sunday evening when all you want to do is watch football and relax.

Classic White Chicken Chili

by Brittany @ Britt’s Blurbs

Prep Time: 30 minutes

Cook Time: 2 1/2 hours

Ingredients (6-8 servings)

  • 1 1/2 lbs Organic Chicken Breasts- Cubed
  • 48 oz. Great Northern Beans- rinsed
  • 28oz Chicken Broth
  • 4 oz. Mild Green Chilies
  • 2 Cups Chopped Onions
  • 1 Cup Chopped Carrots
  • 1 Cup Chopped Celery
  • 2 Tbsp. Chopped Garlic
  • 2 tsp. Cumin
  • 2 tsp. Oregano
  • 1/2 tsp. Cayenne Pepper
  • Dash of Hot Sauce
  • 2 Tbsp. EVOO for Sauteing


Place a dutch oven or large stock pot on the stove and turn to medium-high heat.

Add in EVOO.

Saute Chicken in two batches.

Remove the chicken from the pot once the outsides are lightly seared and set aside.

Saute the onions, carrots, celery and garlic for about 3-4 minutes.

Add in the chilies, cumin, oregano and cayenne pepper.

Saute for 2 minutes.

Stir in the chicken, broth and beans.

Bring to boil, reduce to simmer.

Cook for 2 – 2/2 hours.

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When the chili is finished I chose to serve it as it was, however, my dad recommends taking half the chicken/vegetable mixture out and using an emulsifier to lightly blend it, then adding it back in to the rest of the broth. That helps give the chili some “volume” and make it not as brothy.

Either way you choose to serve it it’s delicious! Don’t forget to top it with a little cheese too! Obviously.

Classic White Chicken Chili Recipe via Britt's Blurbs