White Chunky Chicken Chili

Tags

beans, chicken, chicken chilli, chili, corn, dinner, dinner recipe, food, foodie, hearty meal, lunch, lunch recipe, postaday2011, recipe, soup, white chili

Hubster and I have different views on chili. He likes his very soupy and I like mine thick. He likes his with only a few ingredients, I like more variety. He likes his on top of a baked potato or salad. I like mine over top of rice or a grilled polenta cake. Since I’m the one cooking, I make it how I like it.

White Chunky Chicken Chili – Perfect for the crisp autumn nights!

White Chunky Chicken Chili

Ingredients:
3 boneless skinless chicken breasts, 2 c. cannellini beans, 2 c. garbanzo beans, 2 jalapeños (diced), 2 c. corn, 1 medium onion (minced), 2 garlic cloves (crushed), 1 Tbsp. vegetable oil, 1 bottle of beer (or two if you like soupier chili), 1/2 Tbsp. coriander seeds, 2 Tbsp. ground cumin, 1 Tbsp. fresh chopped cilantro, 1 tsp. crushed red pepper flakes, fresh cracked black pepper, fresh ground sea salt, extra sharp white cheddar cheese (shredded), sour cream (optional)

Directions:
Cut chicken breast into small chunks. Heat onions, garlic and oil in the bottom of soup pot. Add chicken and cook. Add beer and deglaze pan. Add beans, corn, jalapeños, cumin, coriander seeds (crush with muddler or hands), cilantro, peppers, salt & pepper and boil. Mash about 1 c. of the beans in the pot, stir well. Serve hot and top with sour cream, cheese and tortilla strips.

What’s on your dinner table tonight?

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Chicken Pot Pie

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carrot, celery, chicken, chicken breast, chicken stew, corn, crust, dinner, dinner recipe, dough, lunch, lunch recipe, pie crust, pot pie, potato, recipe, rosemary, rosemary pie crust, savory pie crust, wheat germ

Yesterday, I had my nieces help me with dinner. I forgot how much longer it can take to make something, when you have kids doing it for the first time. While I made the filling, I talked them through making the dough. They each made enough dough for several pot pies, measuring, mixing and rolling it out. These are not exact measurements, I definitely estimated for the filling. The dough had more precise measurements.

Chicken Pot Pie

Filling Ingredients:
1 1/2 lb. chicken breasts, 2 large potatoes, 2 carrots, 3 stalked celery, 2 c. corn, 2 Tbsp. minced onions, 1 tsp. ground cumin, 2 tsp. paprika, 1 tsp. celery seed, 3 Tbsp. butter, 3 Tbsp. flour, 3 c. water, cooking wine, 2 bay leaves,  2 c. milk, fresh ground sea salt, fresh cracked black pepper.

Filling Directions:
Cube chicken. Over medium heat melt butter, added cumin, paprika and minced onions. Add chicken and cook until no longer pink. Remove chicken from pan. Chop celery, carrots and potatoes. Add vegetables, water, wine, celery seeds and bay leaves to frying pan, cover and reduce heat. Simmer until vegetables are tender. Remove bay leaves. Return chicken to pan, add milk, flour, salt and pepper. Remove from heat.

Dough Ingredients:
3 c. flour, 1/2 c. wheat germ, 1 c. butter, 1/2 c. vegetable oil, 2 Tbsp. rosemary, 2 tsp. salt, 1/2 c. water.

Dough Directions:
Mix ingredients together. Chill for two hours. Roll dough on a floured surface. Cut six smaller circles for the top crust and 6 larger circles for the bottom crusts.

Pot Pie Directions:
Preheat oven 350°F. Press large dough circle to bottom and sides of each dish. Scoop filling into dish and place smaller dough circle on top. Press seams together. Beat an egg and brush egg over top crust, cut a small slit in top of the crust. Bake on a tray for 40 minutes or until crust is golden brown.

My nieces worked really well in the kitchen, I am impressed with their developing culinary skills (they seemed to enjoy getting their hands messy in the dough).

*I didn’t have any cooking wine on hand, I used the only open bottle of wine I had, Hazlitt’s Red Cat.

This recipe would work well with beef as well. Any combination of you favorite vegetables would work well.

What do you do with teens in the kitchen?

Gorgonzola Pasta

Tags

bleu cheese, bleu cheese cream sauce, cream sauce, dinner recipe, farfalle, gorgonzola, gorgonzola cream sauce, pasta, recipe

The other day I was craving bleu cheese and then stumbled upon this post. Since farfalle pasta is my favorite shape, he had me sold. It was a quick easy recipe, I wanted to whip it up, but as always a few things I wanted to change. I added some ingredients, changed some of the steps, etc…

Gorgonzola Pasta

Ingredients:
1 c. heavy cream. 1 c. Gorgonzola, 1 lb. farfalle, 2 shallot, 1 Tbsp. butter, 2 c. arugula, 1 c. cherry tomatoes, 4 pieces of turkey bacon, 1/2 c. chopped walnuts, fresh shaved Locatelli Romano cheese

Directions:
Boil a pot of water. Cook turkey bacon until crispy, crumble and set aside. Mince the shallots and saute with butter. Add crumbled turkey bacon, halved cherry tomatoes and chopped walnuts. Add cream, Gorgonzola, chopped arugula, salt and pepper, stir until creamy. Add pasta to water and cook according to package directions. Turn sauce to simmer. Drain water from pasta and toss with cream mixture. Plate up and top with fresh shave Locatelli.

*The original creator used tri-color farfalle pasta I wish I was lucky enough to get that in my area!

*The original creator served his dish with a glass of red wine, I drank Chardonnay with mine.

*I was lucky enough to have the sunshine help me take a nice picture!

Broccoli Cheddar Soup in Bread Bowl

Tags

bread bowls, broccoli cheddar soup, broccoli recipe, cheddar recipe, dinner recipe, recipe, soup, soup bread bowl, vegetarian recipe, vegetarian soup

The aroma of fresh-baked bread makes my mouth water. I decided to make homemade Broccoli Cheddar Soup and serve it in hot bread bowls. I created my bread bowl recipe based off of the two flops I experienced (following two different recipes). While the bread bowls were in the oven, I whipped up a batch of soup.

Broccoli Cheddar Soup in Bread Bowl

Soup Ingredients:
1/4 c. butter, 3 Tbs. minced onions, 2 tsp. garlic powder, 16 oz of frozen chopped broccoli, 1 grated carrot, 4 c. vegetable stock, 1 1/2 c. milk, 8 oz. shredded sharp cheddar cheese, salt and pepper

Soup Directions:
Melt butter over in soup pot. Stir in minced onions, grated carrot, garlic, pepper and salt. Stir in broccoli and broth. Bring to a boil and simmer until broccoli is tender, 10 to 15 minutes. In a separate bowl mix flour and milk together. Stir into soup, stirring constantly, until thickened. Add cheese, remove from heat, stir until melted.

Bread Bowl Ingredients:
1 Tbs. yeast, 2 1/2 c. warm water, 1 Tbs. sugar, 2 tsp. salt, 2 Tbs. EVOO, 7 c. flour, 1 egg white, cornmeal

Bread Bowl Directions:
Mix together yeast, sugar and warm water, allow to stand 15 minutes. Mix in EVOO, salt and 1/2 of flour. Slowly mix in remaining flour (after breaking my electric mixer, I used my bread machine to mix the dough). Cover with a warm damp cloth and store somewhere warm. Allow to rise for 40 minutes. Sprinkle cornmeal on baking tray. Oil hands and roll dough into 6 equal balls. Set somewhere warm and allow to rise for 40 more minutes. Preheat Oven 400ºF. Brush egg whites on top and sides of bread and bake for 15 minutes. Brush bread with egg whites again and bake for another 15 minutes.

To Serve:
When ready to serve, cut the middle of the loaves out, leaving a 3/4″ wall. Pour soup in bread bowl immediately before serving. Enjoy!

*You can substitute chicken broth instead of the vegetable broth.

*If using fresh broccoli, steam before adding to soup.

*To help my dough rise, I set the bowl in the microwave with a cup of boiling water.