Food Lush

Creamy white chili

by Elsha

It continues to be fridgedly cold here, so I'm always on the lookout for recipes to warm us up. This one fit the bill nicely. This chili recipe comes from The Taste of Home Cookbook which is one of my favorites. It was spicy and satisifying, we'll definitely be making it again.

{photo credit: tasteofhome.com}

Here's the recipe:

1 pound boneless skinless chicken breasts, cut into 1/2 inch cubes 

1 medium onion, chopped

1-1/2 tsp garlic powder

1 tbsp vegetable oil

2 cans (15-1/2 oz each) great northern beans, rinsed and drained

1 can (14-1/2 oz) chicken broth

2 cans (4 oz each) 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 (8 oz) sour cream

1/2 cup heavy whipping cream

First, saute the chicken, onion, and garlic powder in oil until the chicken is cooked through. Add the beans, broth, chilies, and seasoning. Bring to a boil. Next, reduce heat and simmer uncovered for 30 minutes. Remove from heat, stir in sour cream and cream. Serve immediately.

I actually made this using canned chicken to save time, and because I only had frozen chicken breasts, but that worked great. I sauteed in olive oil, because that's my habit. Also, apparently I did not do a great job of reading the recipe through while I was making it, because I realized AFTER I added two cans of chopped green chilies that it called for two 4 oz cans and I had added two 7 oz cans. Whoops! Also, spicy! 

Verde Chicken Stew

by Tara

Again with the soup, Tara? Yes. It is soup season! (Perhaps a lot of us need to send a memo to our local weather, because I hear my area isn’t the only one with 70-degree December temps?)

Ingredients:
-1 tbsp olive oil
-2 garlic cloves, minced
-1 can (15-oz) white hominy
-1 can (10-oz) green enchilada sauce
-1 cup water or chicken broth
-1/2 cup + 2 tbsp chopped fresh cilantro*
-2 cups (about 1 lb) diced, cooked chicken
-1 cup uncooked rice**
-3 green onions, sliced
-shredded cheese***

Directions:
-Add oil and garlic to a large pot (at least 4 quarts) and cook over medium heat until garlic is fragrant, about 45 seconds.
-Drain hominy and add to pot, along with broth/water enchilada sauce, and 1/2 cup cilantro. Bring to boil. Reduce heat to medium and let simmer for 8-10 minutes.
-Meanwhile, cook rice in a large pot or rice cooker, as instructed on package.
-Add chicken to stew and let simmer ~20 minutes.
-Stir in cooked rice and remove from heat.
-Serve topped with green onions, reserved cilantro, and cheese.

Mmmmm. Ignore my thumb. A photographer I am not.

*If you’re one of those people that hates cilantro, you can remove this. Just add something that has a flavor you like: Mexican oregano, an onion, more green onions, etc., if you remove this.
**I used brown rice, but it doesn’t really matter. Just remember that brown rice takes longer to cook!
***I used a combination of Colby Jack and Pepper Jack cheeses.

Party Food: Chicken Taco Bites

By Erica H.

Welcome to December, aka Party Season! Are you ready? Are you ready for the cocktails and the decorations and the music and the this-outfit-was-really-cute-before-I-started-eating-my-way-though-Party-Season? And most importantly, the beautiful, terrible outfit-tighteners themselves, tiny bites of food that taste like regular meals but are way more adorable? Good. Because I'm going to help you out with that last one right now.

For my contribution to Book Club last Saturday I followed the basic structure of these Chipotle Chicken Tostada Bites from Apple A Day, but easied it up a bit by using store-bought guacamole and throwing some taco chicken in the slow cooker (2.5 lbs chicken + jar of salsa + packet of taco seasoning + 6-8 hours). These adjustments were in order to 1) save time and 2) create a bunch of leftover taco chicken, respectively. Success on both counts!

These were very easy to put together and taste like wee bites of Tex-Mex happiness. If you are feeling less lazy than myself you could always throw together Elsha's guacamole and Elisabeth's taco seasoning, and if you want an alternative slow cooker chicken flavor, Sarah has had good luck with green chile enchilada sauce.

A couple of caveats. As noted in the original recipe, these will get soggy pretty quick, so assembly needs to be last-minute. (Though slightly dispiriting in terms of presenation to the public, this sogginess will certainly not prevent certain motivated individuals from going after the leftovers with a fork the next morning.) And while delicious, the shredded chicken might look vaguely like very classy cat food. A jaunty cap o' cilantro leaf helps provide cover and doubles as a way to ferret out weirdo cilantro-haters. Everybody wins!

Italian Chicken Soup

by Tara

I received a similar recipe in an email from a friend, and because I can't just follow instructions I messed with it, added a bunch of stuff, and it was still delicious. Here's what I did:

Italian Chicken Soup

Ingredients:
-1 lb boneless, skinless chicken breast, chopped
-salt and pepper to taste
-olive oil (extra virgin olive oil is preferred)
-1 large onion, chopped
-5-6 cloves garlic, minced
-1 tsp crushed red pepper
-28 oz canned, diced tomatoes
-32 oz (1 quart) chicken broth
-1 tbsp Italian seasoning
-8 oz mushrooms, sliced
-1 package greens (I used a spinach/arugula blend, but just spinach would work)

Directions*:
-Salt and pepper chicken to your desire
-Heat about 1 tsp olive oil in a large pot
-Add chicken and cook through; Remove chicken and set aside
-Add about 1 tsp to same pot and add onion, garlic, and red pepper; Cook until onion is browned and garlic is fragrant
-Add tomatoes, chicken broth, Italian seasoning; Bbring to simmer and let cook about 10 minutes
-Add chicken back to pot; reduce heat, Cover, and let simmer about 20 minutes
-Add mushrooms and greens to pot; Re-cover and let simmer about 10 more minutes
-Let cool about 10 minutes and serve with your favorite Italian cheese on top.**

 


(I also made garlic bread and it really added to the meal! I broiled a sliced loaf of bread that was sprayed with EVOO and sprinkled with garlic salt and dried parsley.)

My bowl right before I devoured the whole thing.

* I feel like this would work in the crockpot, but haven’t had the opportunity to try it yet.
** I forgot to buy mozzarella, but I had parmesan on hand and it was delicious with that on top.

 

Buffalo Chicken Phyllo Cups

By Ariel

One of my favorite party foods is Buffalo Chicken Dip. I lived into my twenties before I even knew it existed (I know, right?) but thanks to my sister-in-law, I have a delicious habit that I break out every time I have people over. 

This Halloween, however, I realized I had too many dips. (What? you say? I know, I know.) I had spinach, ranch, pumpkin, and caramel. I had already planned on making the chicken dip, but after some brian-storming with a co-worker I thought of something that might be an excellent alternative. I was right!

And it's simple: take your favorite Buffalo Chicken dip recipe (as long as it includes ranch), but  instead of using however much ranch dressing the dip calls for, substitute it for 4 Tbs (one packet) dry ranch seasoning powder. This makes the dip more substantial and fits perfectly into mini Phyllo Cups. I spooned the chicken mixture into the cups, about a Tbs fits, and stuck them in the oven at 250 degrees for about 10 minutes. You just need to keep an eye on the dough because they are already pre-baked. 

They were a hit! They were the first to disappear off the table, so next time I'll be doubling the recipe (I made 60 this round). I can't wait to try these as an appetizer for the holidays, I have a feeling they'll be a hit there as well! 

What My Child Agreed to Eat: Chicken Wontons

By Julie

My daughter is becoming a pickier eater by the day. No matter how I prepare chicken, it just doesn’t measure up to her standards (read: pre-made nuggets only). Forget pork chops. And seafood doesn’t exist until it is in stick form. All of this gives me headaches. Repeatedly.

So on a recent trip through Costco, I was somewhat surprised to see her eagerness to try CJ mini chicken wontons. I say slightly because it was a free sample, and since she’s my child, it’s highly unlikely that she would turn it down. But I digress. She happily ate the morsel and deemed it “yummy.”

Now, I am not so easily convinced and did not take her little culinary adventure as a sign that the pickiness was abated. Oh no, I’d seen this before.  Many times, she would taste something, promise to eat it, and then wouldn’t come near it once the food of note was actually on the table. I wasn’t going to be suckered so quickly this time. And then, the sample lady got involved: “I’ll bet if she eats another one, she’ll be sure to eat them at home.” Gee, thanks, Sample Lady.

Well, lo and behold, she did eat the second one and declared it as good as the first. And so a bag of chicken and cilantro mini wontons came home with us. They jury is still out as to whether the house 4 year old will actually eat them in a mean, but that’s OK, because I had a sample, too, and they are mighty tasty. I’m not the biggest fan of cilantro, particularly as a major flavor, but the taste was quite subtle and complimentary to the whole bite. As a bonus, they’re only 50 calories a serving and they’re made from all natural ingredients. I’ll call this a win win situation.

{Photo Credit: cjfoods.com}

Reworked Italian Chicken

By Ariel

I think most people have made Italian chicken.  Marinade chicken breasts in Italian dressing and the bake or grill and serve.  It's an easy and delicious meal not too many will turn down.

I found a spin on Italian chicken via Pinterest the other day and adapted it over the weekend with what I had on hand.  It was a really great spin on the classic, and bonus?  You can make it in the CROCK POT!

Crock Pot Italian Chicken (Serves 2)
2 Chicken breasts
1 Packet (3 oz) dry Italian seasoning
1 Can Cream of mushroom soup
1 Cup (I just measure with the soup can to be honest...) chicken broth
8 oz. Cream cheese

Mix the seasonig, soup, broth, and cream cheese together in a crock pot.  Add the chicken and coat.  I used frozen chicken and cooked on high for about four hours, low would be perfect for a workday.  Serve the chicken and sauce over some whole-wheat noodles.

[Photo by me]

 

Tis the season for slow cookers!  What are you cooking this week?

Thai Basil Chicken

by Elissa

Like Katie, I am in the lucky position of having a riot of basil growing in my yard (we have a sunny patch in our front yard that herbs just love, and it makes me so happy to grow my own herbs after years of apartment-dwelling herbal failures). Our Thai basil plant now resembes a medium-sized shrub, and I thought I'd share my favorite way to use Thai basil. You can also use regular basil if you don't have the Thai stuff on hand. This is a great fast dinner--just add rice and you're ready to go!

This is basically a riff on the dish at Thai restaurants that is often called Ka Pow, and the flavor profile is very similar to drunken noodles. You can barely see the basil in this photo because you wilt it into the stir fry at the end of the cooking process, but it's still incredibly fragrant and flavorful. If you don't like heat you can easily omit the hot pepper. (I often do a mild batch for the kids and a spicy batch for the grown-ups.)

2 boneless skinless chicken breasts (or 4-5 boneless skinless chicken thighs)

2 cups green beans cut into 1-inch pieces (or other vegetables--recipe is very flexible)

1 large shallot, chopped (can substitute half an onion)

1 small hot pepper, sliced (can use Thai bird chile, jalapeno, or similar)

1 Tablespoon vegetable oil

1 Tablespoon plus 2 teaspoons soy sauce

1 Tablespoon fish sauce

1 Tablespoon lime juice

2 teaspoons brown sugar

2 tablespoons sherry (can use cooking sherry or whatever white wine you have around)

1-2 Tablespoons water

2-3 cups basil leaves (preferably Thai basil)

Cut up the chicken into bite-sized pieces and combine with 2 teaspoons soy sauce, set aside while you prep the other ingredients. Chop the vegetables and in a small bowl combine the 1 Tb. soy sauce with the fish sauce, lime juice, brown sugar, sherry, and water. Heat a large skillet over medium-high heat (it's important to get the pan good and hot before you begin cooking). Add the shallot and cook for a minute or two. Add the chicken and hot pepper and let it cook for a few minutes before you begin stir frying. Once the chicken is looking browned and mostly done add the green beans and cook for a couple more minutes. Pour in the sauce mixture (it should start boiling right away) Cover for 2 minutes to help steam the green beans. Remove the cover and add the basil. Stir until the basil is wilted.

Healthier Cashew Chicken

by Jen L.

I'm on a low-sodium diet and one of the things I miss most is Asian food. I still eat it from time to time in a restaurant, but it's almost always so SO salty that I get a headache.  My all-time favorite Asian dish (well, dish that doesn't involve noodles) is Cashew Chicken.  PF Chang's has an unbeleivable recipe, which also contains almonds. It's divine.  And salty.

I've been searching for a healthier version with a lot less sodium, but a whole lot of taste. I think I've hit the jackpot with this recipe from HowSweetEats.  Just look at her dish.

Don't you want to dive into it with your face?  She uses low-sodium soy sauce, which is essential for me.  I am considering substituting some salt-free chicken broth for at least half the soy sauce next time I make it, and I'm also going to add some water chestnuts because I adore their texture.

I'm so thrilled to find a low-sodium, not to mention super tasty, relatively healthy, and downright pretty version of my favorite Asian dish. Give it a try over some nice, fluffy rice.

(Photo Credit:  How Sweet Eats)

Let's Eat Hogwarts Style: The Unofficial Harry Potter Cookbook + Giveaway!

By Tara C.

We are a Harry Potter-loving household. My eight-year-old son is currently working his way through the books and movies. I would have liked to have attended Hogwarts myself, but, according to my t-shirt from last Halloween, I am a Muggle. And also a big nerd.

(photo from: me, obviously)

When I spotted The Unofficial Harry Potter Cookbook: From Cauldron Cakes to Knickerbocker Glory (F+W Media, December 2011) by Dinah Bucholz at our library, I eagerly snatched it up.

 (image from: www.dinahbucholz.com)

My son had a Harry Potter-themed dinner for his seventh birthday, and I would have loved to have had this cookbook then. Some of the dishes I invented were a bit...questionable. But this cookbook is extremely comprehensive. With more than 150 recipes, it includes foods explicitly mentioned in the Harry Potter books as well as some that were just merely suggested.

Most of the recipes are quintessentially English, and, in addition to recipes and cooking tips, the author includes historical tidbits about the recipes. I love this kind of thing. To her credit, the author does not shy away from the, um, more authentic recipes, such as haggis, which calls for 1 sheep's heart, 1 sheep's lung, and 1 sheep's liver. But just one! Because two sheep lungs would be gross. The author notes that this recipe is untested.

Aside from haggis, which is entertaining if not appetizing, most of the cookbook features delicious-sounding dishes that you could easily whip up in your own kitchen. I would love to try the recipes for Chocolate Custard Trifle with Toffee Crunch or the Poached Salmon in Honey and Dill Sauce.

I let my son choose any recipe in the book for us to make together. He selected Herby Roast Chicken with Onion-Garlic Mashed Potatoes, based on a meal Mrs. Weasley made in Harry Potter and the Order of the Phoenix. (Don't you remember?) Interesting choice, but that's what we made. I also made English Tomato Ketchup from a recipe in this cookbook. The chicken was fantastic--moist and well-seasoned. The potatoes were good too, although my son didn't care for them because he doesn't like onions. Why he chose something with onion in the name, I have no idea. But, we all agreed the chicken is lovely! I'm including it here so you can make it and impress you friends and family. And you don't have to tell them it's a Magical Recipe.

(photo from: me)

Herby Chicken
Recipe from The Unofficial Harry Potter Cookbook

1 medium onion, sliced
6 cloves garlic, peeled
1 3-pound chicken
2 tablespoons softened butter or margarine
¼ teaspoon ground thyme
¼ teaspoon gound sage
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
½ cup water

1. Preheat the oven to 375°F and lay the onion slices and garlic cloves in a baking dish. Rinse the chicken and pat it dry.
2. Mix the butter or margarine with the thyme, sage and parsley and spread it under the skin of the breasts and thighs; you will need to loosen the skin first by lifting up the flap of skin and sliding your fingers under it. Lay the chicken in the pan, breast-side up, on top of the onions and garlic, and sprinkle with salt and pepper. Pour the water into the pan.
3. Bake for 50 minutes. Rotate the pan, raise the temperature to 450°F, and bake for another 30 minutes or until an instead-read thermometer inserted into the thigh reads 170°F.

***

Good news today! If you'd like to win your very own copy of The Unofficial Harry Potter Cookbook, we have one copy to giveaway.

The fine print-type stuff:

• For a chance to win, simply comment with the answer to this question: What was your favorite Harry Potter book?
• Giveaway ends: Thursday, September 6 at 11:59 p.m. 
• Who can enter: Anyone in the U.S.!
• Other details: one comment per person, please; we'll select the winner through random.org and announce by September 7

Good luck!