Saturday, January 31, 2015

White chicken chili

It's a cold day- grilled cheese and chicken chili!


1 tablespoon canola oil 
1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
3/4 teaspoon salt, divided 
1/2 cup vertically sliced onion 
2 teaspoons minced fresh garlic 
2 teaspoons ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon dried oregano 
1/4 teaspoon ground red pepper 
2 cans no-salt-added canned cannellini beans, rinsed and drained 
1 cup water 
2  (4-ounce) cans chopped green chiles, undrained and divided 
1  (14-ounce) can fat-free, lower-sodium chicken broth 
1/4 cup cilantro leaves 
1  lime, cut into 8 wedges 

1. Heat a Dutch oven over medium-high heat. Add oil. Sprinkle chicken with 1/4 teaspoon salt. Add chicken; sauté 4 minutes. 

2. Add onion and next 5 ingredients; sauté 3 minutes. 

3. Add 2 cups beans, water, 1/2 teaspoon salt, 1 can chiles, and broth; bring to a boil.

4. Mash 1 cup beans and 1 can chiles in a bowl. Add to soup; simmer 5 minutes. 

5. Serve with cilantro and lime.



Monday, January 26, 2015

Chocolate chip cookie bars

With way less fat!

1 cup sugar
3/4 cup applesauce
2 eggs
1 t vanilla
3 c quick oats
1 c flour
1 t baking soda
1/2 t salt
1 c Choc chips

I also added a big spoon of peanut butter and some peanuts.

Cook in 12x12 for 25 minutes at 350. (Or larger for less time)

Feeling southern tonight?

Yes, yes I am. Sometimes my southern roots come out with strong cravings. Tonight- southern flavored chicken, spoonbread and blackyeyed peas... And Brussels sprouts (although a southerner would have added bacon fat and butter).

Garlic roasted Chicken-
4 cloves garlic, finely mince
1 teaspoon dried leaf oregano
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground cumin
dash freshly ground black pepper
2 tablespoons olive oil
4 chicken leg quarters
1/2 cup chicken broth
  1. Heat oven to 425°.
  2. Combine the garlic, oregano, salt, chili powder, cumin, and black pepper. Add olive oil and mix well. Use a mortar and pestle to make a paste consistency, or mash with a fork.
  3. Wash chicken leg quarters and pat dry. Snip off any excess skin. Arrange the chicken pieces in a baking dish and pat the garlic mixture over each quarter.
  4. Pour 1/2 cup of chicken broth (part dry white wine, if desired) into the baking dish.
  5. Bake for 40 to 50 minutes, or until juices run clear.

Spoon Bread-

  • 2 cups milk
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 4 tablespoons butter
  • 4 eggs, separated

Preparation

Pour the milk into the upper part of a double boiler and cook over hot water until the milk almost reaches a boil. Add the cornmeal slowly, stirring constantly. Continue cooking and stirring until the mixture is thick and smooth. This should take only about 1 minute. Do not let the mixture get too thick. Add the salt and butter and remove from the heat to cool slightly.

Beat the egg yolks until light and yellow and add to the cornmeal. Beat the egg whites until stiff but not dry and carefully fold into the cornmeal.

Pour into a well-buttered casserole and bake in a 375°F. oven 35-40 minutes, or until well puffed and browned on top. Serve from the casserole and pass butter, salt and pepper.


Brussels sprouts were sliced in half and baked with the chicken and spoonbread. I used olive oil and salt and pepper. Not very southern...

Wednesday, January 7, 2015

Chicken and mushrooms

JW said this was amazing and I had to write it down!

INGREDIENTS

  • 4-5 bone-in, skin-on chicken thighs 
  • Kosher salt and freshly ground black pepper, to taste 
  • 1 tablespoons unsalted butter, diced 
  • 2 cloves garlic, minced 
  • 4 ounces cremini mushrooms, halved 
  • 1/2 cup chicken broth
  • 1/4 teaspoon dried thyme 
  • 1/4 teaspoon dried oregano 
  • 1/4 teaspoon dried basil 
  • 1/8 cup heavy cream  (or I used some skim milk and sour cream)
  • 1/8 cup grated Parmesan 
  • 1 teaspoon whole grain mustard 

INSTRUCTIONS

  • Preheat oven to 400 degrees F. 
  • Season chicken thighs with salt and pepper, to taste.
  • Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. 
  • Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet. 
  • Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan. 
  • Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. 
  • Serve chicken immediately, topped with mushroom mixture.