Monday, December 5, 2011

Chicken and Sweet Potato Chili

Sounds weird right? I sure thought so but I was also intrigued by the wholesome foods and proteins found in this delicious chili. Recipe was found in the Taste of Home magazine January 2012

Prep: 35 Min | Cook: 1 1/2 hours  |  Yield: 10 Servings
** See notes I managed to shorten this cook time down to 1 hour and in my opinion it yields way more than 10 servings. 1 ladle and I was full! Great for freezing and eating again later.

1 Medium Onion, chopped
1 whole garlic bulb, cloves separated, peeled and minced
2 Tbsp. Olive Oil
1 broiler/fryer chicken (3 to 4 lbs.), cut up **
2 cans (141/2 oz. each) plus 1 1/2 cups chicken broth, divided
1 Tbsp. chili powder
3/4 tsp salt
1 tsp. crushed red pepper flakes
1/4 tsp. pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans (15 oz. each) black beans, rinsed and drained
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained

1. In a Dutch oven, saute onion and garlic in oil until tender. Add chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
2. Meanwhile, in a small sauce pan, bring remaining broth to a boil. Add Quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside.
3. Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add teh sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender.
4. Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

I used 1 1/2 lbs boneless chicken breast instead of cooking a whole chicken. The three breasts cooked in about 30 minutes This also means that in step 3 - the whole straining and skimming off the fat you really don't need to do. Saves on clean up and time! Next time I plan to also microwave the sweet potatoes after I chop them up in order to give them a boost on the cooking time - may make the 2nd part of step 3 go quicker as well.

Monday, November 28, 2011

Stuffing Dumpling Soup

What an incredible way to use up left over Thanksgiving Day foods! Yummy :)

Prep Time: 20 Min |  Cook: 25 Min  | 5 Servings
Taste of Home - November 2011 - p. 69,70

1 cup sliced fresh mushrooms
1 medium onion, chopped
1 Tbsp. olive oil
3 garlic cloves, minced
4 cups reduced-sodium chicken broth
1 1/2 cups chopped fresh carrots
2 tsp Creole Seasoning*
2 eggs
1/2 cup all-purpose flour
2 cups cooked stuffing
2 cups cubed cooked turkey
1 1/2 cups cut fresh green beans

* to make your own Creole Seasoning the following spices may be substituted for 1 tsp. of Creole seasoning: 1/4 tsp. each salt, garlic, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper. 

1. In a Dutch oven, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. Add the broth, carrots and Creole seasoning. Bring to a boil. Reduce heat; simmer uncovered for 5-8 minutes or until the carrots are tender. 

2. Meanwhile, in a large bowl, whisk eggs and flour until smooth. Crumble stuffing over mixture; mix well. If necessary, add water, 1 tsp. at a time until mixture holds its shape. 

3. Add the turkey and green beans; return to a boil. Drop stuffing mixture by heaping tablespoonfuls onto simmering soup. Cover and simmer for 8-10 minutes or until a toothpick inserted in a dumpling comes out clean. (do not lift the cover while simmering)

Monday, October 10, 2011

Mexican Skillet Rice

This dish is so delicious and easy to make! Also makes a great Meal 2 just by wrapping it up in a tortilla and adding some cheddar cheese!

PREP/TOTAL TIME: 30 Min** |  Makes 6 Servings
** This is if your rice is already cooked- some long grain rices can take 20 min

1 egg, beaten
1 lb chicken tenderloins, chopped
1 small onion, chopped
1 Tbsp. olive oil
2 garlic cloves, minced
2 cups cooked jasmine or long grain rice
1 can (15oz) black beans, rinced and drained
1 can (11oz) mexicorn, drained
1 jar (7 oz) roasted sweet red peppers, drained and sliced
1 jar (8 oz) taco sauce
2 green onions, chopped
1/4 cup minced fresh cilantro

1. In a large skilled coated with cooking sipray, cook and stir egg over medium-high heat until set. Remove and set aside.
2. In the same skillet, stir-fry chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the rice, beans, Meixicorn, peppers, taco sauce and green onions; heat through. Stir in the reserved egg. Sprinkle the rice with cilantro.

From Taste Of Home, May 2011 Issue

Friday, October 7, 2011

the ideal apple crisp

Prep: 30 Min
Bake: 50 Min
Cool: 1 hour

  • 1-1/2
    cups unbleached all-purpose flour
  • 1
    cup granulated sugar
  • 1/3
    cup packed brown sugar
  • 3/4
    tsp. freshly ground cinnamon* or cinnamon
  • 1/2
    tsp. kosher salt or 1/4 tsp. salt
  • 2/3
    cup unsalted butter, cut in pieces
  • 8
    cups peeled apples, sliced 1/2 inch thick
  • 2
    Tbsp. lemon juice
  • 1/4
    to 1/3 cup granulated sugar
  • 1
    Tbsp. unbleached all-purpose flour
  • 1/2
    tsp. kosher salt or 1/4 tsp. salt
  • 1/8
    tsp. freshly ground nutmeg **
  • Butter for baking dish

    1.Heat oven to 375 degrees F. In a large bowl combine the 1-1/2 cups flour, 1 cup granulated sugar, brown sugar, cinnamon, and 1/2 teaspoon salt. With your fingers work the butter into the flour mixture until it just begins to cling together. "Work it just past the just crumbly stage," says Scott. The topping can be made in advance, store it for up to a week in the refrigerator or a month carefully wrapped and frozen. "I like to keep some on hand, then make an individual crisp using a single apple baked in a ramekin or custard cup."
    2.In a 4-quart bowl toss together apples and lemon juice. "I like my apples a little thicker than for a pie," Scott says. "Slice them too thin and the apples collapse and cook down to sauce." When adding lemon juice, forgo the squeezer and use your fingers to catch the seeds. "I love the efficiency and pleasure of using my hands to cook," Scott says. In a small bowl combine the 1/4 to 1/2 cup sugar, 1 tablespoon flour, salt, and nutmeg. "A light grating of fresh nutmeg plays well against the acidity and sweetness of the apples." Use the lesser amount of sugar for sweeter apples, Scott says.
    3.Sprinkle apples with sugar-nutmeg mixture, then with your hands, mix together. Heap into a lightly buttered 2-quart baking dish. "Apples collapse a good bit during cooking, so it is important to pile them above the rim of the baking dish," says Scott. "Otherwise you can end up with a sunken crisp." Cover the top of the apples with the crumb mixture, breaking up large pieces as necessary to cover.
    4.Cover the crisp first with parchment, then foil. "This eliminates the chance of any 'tin can' flavor into the crisp," Scott says. Place on a foil-lined baking sheet and bake in the preheated oven for 20 minutes. Carefully remove foil and paper from the opposite side of the pan (to keep steam away from your face and hands). Return to oven; bake 30 to 40 minutes more or until top is golden and apples are just tender when pierced with the tip of a paring knife. To ensure the flour in filling is cooked, bake until thickened juices bubble from the fruit. Let cool 15 to 30 minutes before serving. Serve with whipping cream or Scott's Rich Custard Sauce. Makes 10 servings.
    5.*To grind your own cinnamon, place a 1-1/2-inch section of stick cinnamon in a spice mill or a coffee grinder set aside just for spices; grind to a fine powder.
    6.**Grate nutmeg with a nutmeg grater (find at kitchenware shops and some supermarkets).

    nutrition facts
    • Calories368
    • Total Fat (g)13
    • Saturated Fat (g)8, 
    • Monounsaturated Fat (g)3,
    • Polyunsaturated Fat (g)1, 
    • Cholesterol (mg)33, 
    • Sodium (mg)237, 
    • Carbohydrate (g)64,
    • Total Sugar (g)46, 
    • Fiber (g)2, 
    • Protein (g)2, 
    • Vitamin C (DV%)8, 
    • Calcium (DV%)2, 
    • Iron (DV%)6, 
    • Percent Daily Values are based on a 2,000 calorie diet

    CREDIT: Better Homes and Gardens, August 2010, P. 152 or

Thursday, September 15, 2011

The Unstuffed Pepper

3 bell peppers diced ( green, yellow and red) about 2 cups
1 lb hamburger (or ground turkey)
1/2 diced onion
2 Tbsp Italian Seasoning
1 15oz can diced tomatoes (with liquid)
1 19oz  can tomato soup (Progresso high fiber soup creamy tomato basil)
1 1/4 cups long grain wild rice
8 oz tomato sauce

In large skillet, brown meat with bell peppers and onions. Once meat is browned and peppers are soft add the seasoning followed by tomatoes, soup and rice. Bring to a boil then cover and reduce to simmer for 20 to 25 minutes stirring occasionally. Add in 8 oz tomato sauce, stir in until warmed. (serves 8)

Serve with sharp or mozzarella cheese on top, great with a slice of warm bread and butter. As a second meal, wrap in tortillas for a Mexican feast!

Monday, July 11, 2011

Grilled Chicken with Fresh Corn Cakes

  • YIELD: Makes 4 servings
  • COURSE: Main Dishes
  • 3 lemons
  • 2 garlic cloves, pressed
  • 1/3 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon pepper
  • 1 1/2 teaspoons salt, divided
  • 3 skinned and boned chicken breasts
  • 3 ears fresh corn, husks removed
  • 1 tablespoon olive oil
  • 1 (6-oz.) package buttermilk cornbread mix
  • 1/4 cup chopped fresh basil
  • 8 cooked thick hickory-smoked bacon slices
  • 2 cups loosely packed arugula
  • 1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.
  • 2. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.
  • 3. Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
  • 4. Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
  • 5. Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
  • 6. Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.