SoCo: Jambalaya

I've been craving jambalaya for weeks (probably because I haven't eaten rice in a while). Anyway, I found a few recipes and combined them to create this one. It cam out delicious. Try it!

Ingredients:

1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

1 tablespoon unsalted butter

1 large yellow onions, diced

12 ounces andouille sausage, diced

1 large green bell peppers, cored, seeded, and diced

3 medium celery stalks, diced

3 tablespoons of Cajun or creole seasoning

3 medium garlic cloves, finely chopped

1 teaspoon kosher salt, plus more as needed

1 (14.5-ounce) can petite diced tomatoes

2 tablespoon tomato paste

2 cups long-grain white rice

1 box (32-ounce) low-sodium chicken stock or broth

2 bay leaves

2 medium scallions, thinly sliced

Instructions:

1. Heat a quarter size amount of the oil in a heavy-bottomed pot or large Dutch oven over medium-high heat until shimmering. Season the chicken with one tablespoon of the cajun or creole seasoning. Place about half of the chicken pieces in the pot and cook, stirring rarely, until browned all over, about 5 to 6 minutes. (If your pot is large enough to cook it all at once without crowding, do so). Remove to a large bowl and brown the remaining chicken in 1 more batch; set aside.

2. Add the butter and melt over medium heat. Add the onions, scrape the bottom of the pot with a wooden spoon to release any browned bits, and cook, stirring occasionally, until the onions just begin to brown, about 6 minutes.

3. Add the sausage and cook until the meat is browned and the onions are very tender, about 10 minutes.

4. Add the bell peppers, celery, garlic, measured salt, and remaining cajun or creole seasoning. Cook, scraping the bottom of the pot occasionally, until the bell peppers have softened, about 10 minutes.

Stir in tomato paste until fragrant. Add the reserved chicken and any accumulated juices and the tomatoes.

5. Add stock or broth, rice, and bay leaves, stir to combine, and bring to a boil. Cover and reduce heat. Simmer until all liquid is absorbed. Stir occasionally making sure the rice doesn't stick to the bottom of the pot. Taste the liquid and season with salt if needed; the liquid will give your rice all the flavor it needs. I added cayenne pepper here too. 

6. Remove and discard the bay leaves.  Sprinkle with the scallions and serve.

Indian Spiced Chicken with Chickpeas and Kale

This recipe was adapted from a Bon Appetit magazine recipe. It came out a-maz-ing!!! It was so delicious! And not like, this-is-so-good-because-I-haven't-eaten-since-8AM-good, but truly delectable. I'm on a no carb kick so no side dishes for me, but I was filled. I'll probably buy some cauliflower for roasting as a side dish for the leftovers; seems fitting. If you'd like something else try rice, white or brown, or quinoa. Lentils would be an excellent substitute for chickpeas, as well. So here's the recipe:

INGREDIENTS

4-6 chicken quarter legs
Kosher salt
Coarse ground pepper
1 tablespoon unsalted butter
2 large onions, thinly sliced
4 garlic cloves, chopped
1 1/2 tablespoons grated peeled ginger
2 teaspoons ground curry powder
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1 15-ounce can chickpeas, rinsed
2 cups low-sodium chicken broth
2-3 cups of kale, washed and torn
1/4 cup Greek yogurt or sour cream
1/4 cup fresh cilantro leaves with tender stems

PREPARATION

Place a rack in lower third of oven; preheat to 325°. Heat oil in a large heavy pot over medium-high heat. Season chicken with salt and pepper. Working in batches, sear the chicken, reducing heat as needed to prevent over-browning, until golden brown on all sides, 8-10 minutes per batch. Transfer to a plate.

Add butter and onions to drippings in pot. Cook, stirring often, until onions are soft and golden brown, 10-15 minutes.

Stir in garlic, ginger, curry powder, cumin, and cayenne. Cook, stirring constantly, until spices are fragrant, about 1 minute. Stir in chickpeas and 2 cups broth. Return chicken and any accumulated juices to pot. Bring to a simmer. Cover pot and transfer to oven. Braise chicken until fork-tender, 45-60 minutes.

Using tongs and a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Add kale to pot, cover, and remove from heat. Let stand until kale is tender.

Stir yogurt or sour cream into cooking liquid. Return chicken to pot. Simmer over low heat (do not boil).

Plate and serve with cilantro.

Day Twenty-Eight: Creamy Avocado and Chicken Soup

Anyone who knows me well knows I do not like avocado; I just cannot get passed the texture. However, I decided to try this recipe from Food & Wine because the avocado is completely pureed. I seem to be alone in my disdain, so if you're an avocado lover, try this one! I'll update to let you know how it comes out.

Courtesy of Food & Wine

Ingredients

3 1/2 tablespoons cooking oil
4 6-inch corn tortillas, halved and cut crosswise into 1/4-inch strips
1 clove garlic
1 jalapeño chile, seeds and ribs removed
2 ripe avocados, preferably Haas, skin and pit removed
1 tablespoon lime juice
1/4 teaspoon Tabasco sauce, plus more to taste
3 1/2 cups water
1 1/2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
3 cups canned low-sodium chicken broth or homemade stock
1 pound boneless, skinless chicken breasts (about 3), cut into thin strips

Preparation


1. On a baking sheet, spread the tortilla strips with in a single layer. Drizzle the strips with oil and sprinkle with sea salt. Bake at 350 degrees until golden and crispy.

2. In a blender, combine the garlic, jalapeño, avocados, lime juice, Tabasco, 1 1/2 cups of the water, 1/2 teaspoon of the salt, and the pepper. Puree until smooth.

3. Heat the remaining 1 1/2 tablespoons oil in the pot over moderate heat. Add the onion and cook, stirring frequently, until translucent, about 5 minutes. Add the broth and the remaining 2 cups water and 1 teaspoon salt. Bring to a simmer. Stir the chicken into the pot; cook until just done, 2 to 3 minutes. Add the avocado puree. Heat through, about 2 minutes. Serve the soup topped with the crisp tortilla strips.

Day Twenty-One: Chicken Vegetable Soup

Courtesy of Taste of Home

Chicken Vegetable Soup

1 lb boneless skinless chicken breasts, cubed
2 cups chicken broth, divided
1 tsp Italian seasoning
1 garlic clove, minced
1/4 tsp paprika
4 small red potatoes, cubed
3 small carrots, cut into 1/2 inch pieces
5 celery stalks, cut into 1/2 inch pieces
1 medium onion, cut into wedges
2 tbsp chopped celery leaves
2 tbsp all-purpose flour
2 tbsp fresh parsley, minced
1 1/2 tsp lemon juice

In a large saucepan, combine the chicken, 1 3/4 cups broth, Italian seasoning, garlic, and paprika. Bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Add the potatoes, carrots, celery, onion, and celery leaves, Bring to a boil again. Reduce heat, cover and simmer for 20-25 minutes or until vegetables are tender. In a small bowl, combine the flour and remaining broth until smooth; gradually add to pot. Bring to a boil again; cook and stir for 2 minutes or until thickened. Stir in parsley and lemon juice.

Day Eighteen: Alternative to Chicken Noodle Soup

I don't care for chicken noodle soup; I know know weird right? But this is from a women who would never eat chocolate cake but will indulge in the occasional brownie; contradictory I know. Anyway, I used to enjoy chicken noodle soup as a child but I haven't had any in years and haven't wanted any. I have always liked chicken and rice soup more than noodle soup, but of course I bought noodles on sale a few weeks ago. I bought orzo. Looks like rice but it's a noodle. Perfect! Luckily I found a Betty Crocker recipe to make an alternative to chicken noodle soup.

Ingredients
1 carton (32 oz) chicken broth
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Directions

1 In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.

3 Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.

4 Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Day Seventeen: South Indian Inspired

I was browsing different soups on Allrecipes.com and came across something I had never heard of: mulligatawny soup. Mulligatawny stew is a pepper soup that originated in South India. Today the recipe is much different from the original because it's been adapted by the English. The traditional version often included lamb and south Indian peppers, while today's alternatives include chicken or lentils (for a vegetarian option) and curry. I chose this version because it includes apples; curry and apples make a wonderful pair. (*Note: I did not use the allrecipes version. I found this recipe instead, she makes the  vegetarian version)

Mulligatawny Stew

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cardamom
1 tablespoon curry powder
1 carrot, chopped
1 apple, peeled, cored, and chopped
1 large potato, peeled and diced
1 lb boneless skinless chicken thighs, cubed
8 cups chicken broth
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Directions


Heat oil over low heat in large saucepan; cook chicken until no longer pink. Add onion, garlic, ginger, chili and spices, stirring until onion is browned lightly and mixture is fragrant. Don’t over brown the onion. Add chicken stock to pan; simmer, covered, for about 15 minutes. Add carrot, apple, and potato, and simmer until vegetables are just tender. Add lemon juice, coconut milk; stir until heated through. Garnish with fresh cilantro.

Day Fifteen: Kicked Up Chicken Soup

A broth based soup for those cold nights. Simple, hearty, and healthy.

Southwestern Chicken Soup

1/2 lb boneless skinless chicken breast, cubed
1/4 cup onion, finely chopped
2 tbsp olive oil
2 garlic cloves, minced
1 can whole kernel corn, drained
1 can black beans, rinsed and drained
1 can chicken broth
1 can diced tomatoes and green chilies, undrained
1 tsp ground cumin
1/2 salt
1/2 tsp chili powder
1/8 tsp cayenne pepper
Plain yogurt and fresh cilantro for garnish

In a large skillet over medium heat, cook the chicken and onion in oil until the chicken is no longer pink. Add the garlic; cook 1 minute longer. Stir in the corn, beans, broth, tomatoes, cumin, salt, chili powder and cayenne. Bring to boil. Reduce heat; cover and simmer for 10-15 minutes. Garnish with yogurt and cilantro.

Day Twelve: Chicken Fajitas in Soup Form

I love anything with southwestern or tex mex flavors. This recipe is a must try. :)

Fiesta Chicken Chowder

Ingredients

3 tbsp all-purpose flour
1 envelope fajita seasoning, divided
1 lb boneless skinless chicken breasts, cubed
3 tbsp canola oil
1 medium onion, chopped
2 garlic cloves, minced
3 cups water
1 can black beans, rinsed and drained
1 can Mexican stewed tomatoes, undrained
1 can Mexicorn, drained
1 cup uncooked instant brown rice
1 can chopped green chilies
1 can condense nacho cheese soup, undiluted
3 tbsp fresh cilantro, minced
1 tbsp lime juice

Directions

1. In a large resealable plastic bag, combine the flour and 2 tbsp fajita seasoning; add chicken. Seal the bag and shake to coat. In a large saucepan, sauté chicken in oil until no longer pink. Remove and keep warm.

2. In the same pan, sauté onion until onion is tender; and garlic, cook 1 minute longer. Stir in the water, beans, tomatoes, corn, rice, chilies, and remaining fajita seasoning. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until rice is tender.

Stir in the soup, cilantro, lime juice and chicken, heat through.

Tikka Masala

Chicken Tikka Masala

Ingredients

2 tsp paprika
1 tsp minced garlic
1 tsp garam masala
1/2 tsp ground cumin
1/2 tsp crushed red pepper
2 tbsp butter
1 1/2 lbs boneless skinless chicken breast, cubed
1 medium onion, chopped
2 tbsp lemon juice
1 can diced tomatoes, undrained
1/3 heavy cream
1 tbsp cornstarch
1/2 tsp salt

Directions

1. Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the spices except red pepper; cook and stir 1 minute.

2. Stir in tomatoes until well mixed. Stir cream into cornstarch and salt until smooth. Gradually stir into skillet. Stir in red pepper to taste, if desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

3. Serve with cooked rice or naan bread, if desired.

Day Seven: White Chili

The temperature hasn't been over 28 degrees all week so it seems like the perfect weather for this hearty chili.

Creamy White Chili
From Taste of Home

Ingredients

1 pound boneless skinless chicken breasts, cubed
1 medium onion, chopped
1 1/2 tsp garlic powder
1 tsp canola oil
2 cans great northern beans, rinsed and drained
1 can chicken broth
2 cans chopped green chilies
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream

Directions

In a large saucepan, sauté the chicken, onion and garlic powder in oil until chicken is not longer pink. Add the beans, broth, chilies and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat; stir in sour cream and cream.

*Note: You could definitely pop this in the crockpot!

Day Two: Chowda

I've never tasted let alone made corn chowder, but as usual I had some extra cans of corn (regular and cream) that I bought on sale and wanted to use them. I looked up some recipes all over the internet but none of them seemed quite right so based on what I found I created my own. Here's what I came up with:

Ingredients

1 can of whole kernel corn, drained
2 cans creamed corn
2 small white potatoes, peeled and cubed
2 large boneless skinless chicken breast
1 medium onion
2 celery stalks, chopped
3 carrots
3 cups chicken stock
1 cup milk
Fresh cracked pepper
Two strips bacon, crisped for garnish

Prep

In a large pot, crisp bacon and remove. Leaving the bacon grease, sauté onions and celery. Add chicken stock and bring to a boil. Reduce heat and add chicken. Poach chicken then remove, let cool enough to cube into bite sized pieces. While the chicken cools, add the potatoes and carrots. When tender add all the corn, milk, and the chicken; simmer until whole corn is done. Add cornstarch to thicken if desired and season with cracked pepper. Serve in a bowl topped with crumbled bacon or green onion.

Day One: Inspired by the Motherland

The cinnamon and orange makes this soup unique and delicious! Enjoy!

Moroccan Chicken and Butternut Squash Soup

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons no-salt-added tomato paste
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange rind

Preparation

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.

Curry Comfort

I absolutely love curry! The aroma that fills the house when its cooked makes me feel so warm inside. Curry is comfort food for me. I make it like some people make spaghetti: all the time. Its a go-to meal when I have no idea what else to make. Its delicious, colorful, and like most simmer dishes, tastes better the next day! Enjoy!

Ingredients

4-5 Chicken Thighs
2 Medium Russet or White Potatoes, cubed
1 Large Red Onion, sliced
1 Large Green Bell Pepper, sliced
1 Large Yellow Bell Pepper, sliced
3-4 Carrots, sliced
3 Tbsp Curry Powder
1 Tsp Cumin
1/2 Tsp Paprika
1/2 Tsp Cayenne or Crushed Red Pepper
Garlic Powder
Onion Powder
Seasoned Salt
Pepper
2 Cups Chicken Stock or Water
2 Cups Basmati or Jasmine Rice

Preparation

1. Season the chicken thighs (just eyeball it) with seasoned salt, garlic powder, onion powder, pepper, and paprika. Pan sear until skin is crisp and golden brown.
2. Add 1 cup of chicken stock and 1 tbsp of curry powder, cover and simmer until chicken is cooked through and fork tender.
3. Add the remaining chicken stock, curry powder, cumin, cayenne pepper, carrots and potatoes. Simmer until veggies are tender.
4. Add peppers and onions. Cook until tender but still colorful.
5. Serve over rice with a side of sauteed cabbage.

Herb & Soul

Groupon helped me find a wonderful little place in northeast Baltimore; Parkville to be exact. The concept is similar to the staple of Baltimore: the carry out. They're all over the place; sometimes two on one block serving Chinese, pizza, sandwiches, and the notorious chicken box. The twist is that Herb & Soul strives to bring fresh, sustainable meats and produce. If you cant beat em, join em right? They boast Maryland farmed, cage free chicken and eggs, grass fed beef, pork and lamb, and Maryland grown veggies. My wonderful little groupon included an appetizer, two entrees, and dessert for two. I was able to try a lot of items from their small but diverse menu. I had:

Appetizer: Chicken and Waffles

The chicken was seasoned perfectly. It was juicy and still crispy even though I got it delivered. The waffle had a wonderful sweet potato flavor and it's served with a homemade maple syrup that is to die for.

Entrées: Catfish and Pork Loin

The catfish was fresh, perfectly crisp, and not greasy at all but the cornmeal completely lacked seasoning. The macaroni and cheese was ooey, gooey, and delicious. I'm pretty sure it had nutmeg which is the "secret" to any great baked Mac and cheese. The Liberian collard greens were tender and well seasoned but entirely too sweet for my taste.

The pork loin was tender and juicy but again lacked seasoning. I could have eaten an entire pot of the green beans and I'm not the biggest green bean fan. The candied yams were tender but not sweet enough for me.

Dessert: Cranberry Cupcake

The flavor was good and it was topped with a tart frosting but the cake itself was very dry.

Overall: Good, fresh, local food. I'm going back to try their Indian fry bread taco! And if all else fails get the chicken and waffles!

Chicken Parmesan Meatballs

Chicken Parmesan Meatballs

1-1/2 Ground Chicken
3/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 tsp Oregano
1 Egg
1 tbsp Milk
3-4 tsp minced Garlic
1/2 tsp Garlic salt
1 tsp Black pepper
1/2 tsp Sea salt
1/2 tsp Onion powder

Season meat. Mix all ingredients and let stand in the fridge for 30-60 minutes if possible. Form into large meatballs so you have enough surface area for sauce and cheese. Bake at 400 degrees for 20-30 minutes or until slightly browned. Remove from the oven and spoon red sauce of your choice over each one with a sprinkle of shredded italian or mozzarella cheese. Bake for another 5-10 minutes or until brown and bubbly. Serve with penne or angel hair pasta tossed in your favorite red sauce. I like to use four cheese marinara.

No Takeout or Delivery

 

Everyone loves Chinese food but we don't always have or want to spend the money for takeout. So here's a couple of recipes to have on hand to satisfy your craving: a crispy, savory sweet chicken and a fried rice with green and yellow squash instead of peas and carrots. **The chicken prep is a little labor intensive but so worth the delicious outcome.

Sweet and Sour Sesame Chicken

Ingredients

The chicken coating:

3-4 boneless skinless chicken thighs

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup oil

The sauce:

1/4 cup white sugar

1/4 cup brown sugar

4 tbsp ketchup

1/2 cup distilled white vinegar (you may need more)

1 tbsp soy sauce

1 tbsp teriyaki sauce

2 tsp honey

1 tsp of minced garlic

Sprinkle of sesame seeds

Prep

1. Start by preheating your oven to 325 degrees. 

2. Rinse your chicken breasts in water and then cut into cubes. 

3. Season with salt and pepper to taste. 

4. Dip chicken into the cornstarch to coat then dip into the eggs.  

5. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. 

6. Place the chicken in a 9 x 13 greased baking dish. 

7. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.

8. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Adapted from Life as a Lofthouse

Fried Rice

Ingredients

1 cup of cooked jasmine rice

2 eggs

1/2 a yellow squash (chopped)

1/2 a zucchini (chopped)

1 small onion (chopped)

2 tbsp minced garlic

3 tbsp sesame oil

Soy sauce to taste

Green onion for garnish

Prep

1. On medium high heat, heat the oil in a large skillet or wok.  

2. Add the squash, onion and garlic. Stir fry until tender. 

3. Push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled.

4. Add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.

Hearty and Healthy Chicken Tortilla Soup

So in my house tortillas are a constant staple. I may not have bread or milk but I always have tortillas. A little strange for a young black woman living in a "chocolate city." However, when I tell people where I'm from, California, I usually a nod of understanding and the big, "OOOHHH!" A few years ago I searched for a chicken tortilla soup recipe and stumbled upon one from Sparkrecipes. Typically I use boneless, skinless chicken breast but I had chicken legs this time. I cooked it long enough so all the meat fell off the bone and I removed the skin because it floats to the top. In usual fashion the dark meat still on the bone made the soup more flavorful, but its delicious either way. I was really hungry by the time it was ready so I skipped the tortilla strips I usually prepare for store bought chips; also still perfectly delicious. Slightly modified, here is the recipe:

Crockpot Chicken Tortilla Soup

Ingredients

1 pound frozen chicken (boneless, skinless breast or legs)

1 large can diced tomatoes

1 (10 ounce) can enchilada sauce 

1 medium onion, chopped 

3 stalks of celery, chopped

2 cloves garlic, minced 

3(14.5 ounce) cans chicken broth 

1 tablespoon cumin

1/2 teaspoon chili powder

1 teaspoon seasoned salt 

1/2 teaspoon black pepper 

1 (10 ounce) package frozen corn 

1 can black beans, rinsed

1 jalapeno or 1/2 teaspoon of cayenne pepper (if you like spice)

For garnish:

Sour cream

Shredded Cheese

Green onion

Tortilla strips (or crushed tortilla chips)

Avocado

Preparation

Place chicken, tomatoes, enchilada sauce, onion, and garlic into a slow cooker. Pour in chicken broth, and season with cumin, salt, and pepper. Stir in corn and black beans. Cover and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours. Garnish with crushed tortilla chips, green onions, sour cream, shredded cheese, or avocado.

The great thing about crockpot cooking is fix it and forget it! Make it your own and enjoy!

White Chili

Since fall is right around the corner I wanted to share a fall favorite of mine, white chili. This recipe was inspired by Rachael Ray's Lazy Turkey Jerky Chili.

My Jerk Chicken Chili

Ingredients

2 tablespoons vegetable oil
1 pound boneless skinless chicken breast (about 3 medium sized ones)
1 onion, finely chopped
4 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, grated or finely chopped (I used ground ginger not fresh)
3 tablespoons fresh thyme, chopped
1 scant palmful sweet paprika
1 teaspoon chili powder
Fresh cracked pepper and seasoning salt (very little salt)
1 can chicken stock (14.5 ounces)
1 can diced tomatoes (depends on how much you like tomatoes, but I used the large I think its 28 ounces)
1 tablespoon dark brown sugar
1/4 cup of your fav jerk marinade (anything made in the Caribbean is good)
2 cans of canelli, great northern, and navy beans (6 cans altogether)
Scallions, thinly sliced, for garnish
Sour cream for topping

Preparation

Marinate your chicken (no more than 24hrs). Heat the oil in a large Dutch oven or small stock pot over medium-high heat. Add the chicken and cook until done, remove from pot and allow to cool before cutting (you can also cut it before but its easier to get smaller pieces once its cooked). Add all the beans (drain first for thicker chili), the onion, garlic, and ginger. Stir in the thyme, paprika, seasoning salt and cracked pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, brown sugar. Drop the chicken back in and simmer to combine the flavors, about 30 minutes. Serve in bowls and top with sour cream and scallions.

Rachael's Lazy Turkey Jerky

Ingredients

2 tablespoons vegetable oil
2 pounds ground turkey or turkey breast
1 onion, finely chopped
4 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, grated or finely chopped
2 Scotch Bonnet chili peppers, finely chopped (for a milder jerk, use 1 chili pepper, seeds and ribs removed; for a very mild jerk, use a red Fresno chili pepper)
3 tablespoons fresh thyme, chopped
1 scant palmful sweet smoked paprika or sweet paprika
1 teaspoon ground allspice (about 1/2 palmful)
1 teaspoon ground cloves
About 1/2 teaspoon freshly grated nutmeg
Salt and pepper
2 cups chicken stock
1 can diced tomatoes with chilies (14.5 ounces)
1 bottle lager beer (12 ounces) or omit the dark brown sugar and add 1 cup cola
1/4 cup Worcestershire sauce
3 tablespoons dark brown sugar
2 tablespoons cider vinegar
Scallions, thinly sliced, for garnish

Preparation

Heat the oil in a large Dutch oven over medium-high heat. Add the turkey and cook until browned, breaking it up with a wooden spoon. Add the onion, garlic, ginger and chili peppers. Stir in the thyme, paprika, allspice, cloves, nutmeg, salt and pepper. Cook for 10 minutes. Stir in the chicken stock, tomatoes, beer, Worcestershire sauce, brown sugar and vinegar; simmer to combine the flavors, about 5 minutes. Serve in bowls and top with the scallions.

*Note: This freezes very well!

Recipe Writing . . . First Attempt (Chili Lime)

Chili Lime Grilled Chicken Breast with warm Pico de Gallo

Ok so I have been trying for over a week to write out recipes . . . fail! The biggest struggle is coming up with measurements, mainly for seasoning. I mean who really knows how much salt and pepper they sprinkle on chicken or throw into a pot? Hats off to the people that write entire cookbooks; its so hard! I was a lot less discouraged when I came across a Rachael Ray recipe, while browsing Food Network recipes, that used terms like "palmful" and "eyeball it" lol! That's my kind of recipe!

Chili lime chicken has become a summer fav for me mainly because limes are in season and on sale. I actually just made the recipe on Monday night. Below is my first attempt at writing a recipe and I will say that its not for beginners because its not exact. Good luck and enjoy!

Ingredients

Garlic Powder
Onion Powder
Seasoned salt
Pepper
Paprika
Cayenne Pepper
Lime
Chili powder

Prep

I used 1-2 teaspoons of each. Season the meat with the spices; you can use chicken breast, chicken thighs, chicken wings, or fish. Add the juice of one lime and rub the meat (don't be afraid to get your hands dirty). Let the chicken marinade over night. If you use fish just rub the spices on and cook. If you let is sit more than 10-15 minutes you'll have ceviche! If you use chicken breast the best preparation is grilling. Wings and thighs can be baked in a single layer, uncovered on 400 for an hour. Flaky fish like tilapia can be baked or pan seared while thicker fish like mahi or sword can be grilled as well.

If you want a sweeter taste and a glaze add orange juice and honey. For spicier palettes add more cayenne or fresh diced peppers.

Baked Chili Lime Wings with Spanish Rice