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Crock Pot Creations: White Chicken Chili

2 Oct

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In the summertime, I suspect that most of us prefer low-temperature cooking and cuisines. (Amirite?) Summer’s most famous dishes from around the world — Caprese salad, Gazpacho, a crisp and fresh Margarita — are all refreshing and require little to no stovetop slavery.

But now that the weather’s turning a bit cooler (depending on the day, it seems — some mornings I’m reaching for my sweatshirts, and other days, I’m in short sleeves!), it’s time to whip out that crock pot and rock some all-day, all-delicious chili.

This particular White Chicken Chili comes from the Mensa-level culinary geniuses lovely ladies and gentlemen of Fix It and Forget It, a collection of Crock Pot-licious cookbooks that my mother (and grandmother) have sworn by for years.

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This recipe could not be simpler. (No, really! I challenge you to find a simpler recipe. Unless its directions are along the lines of, “Peel Banana. Eat.”) If you’re vegetarian, simply double the quantity of beans, or add an equal amount of a different variety of legume. That version is also vegan, if you’re of the no-animal-products persuasion.

My other favorite thing about this recipe is its lack of canned soups. As much as I love a traditional crock pot recipe, watching your sodium gets tricky when you used multiple cans of condensed soup! With this chili, the creaminess comes from those delicious Great Northern beans in all of their slow-cooked glory.  Eat All the Noms!

I’d recommend serving this chili with a sprinkling of chopped cilantro and chopped white onion to garnish, a bottle of Belgian beer or Dos Equis, and a slice of cornbread. Enjoy the deliciousness, and happy early Fall!

White Chicken Chili

Serves 8-10, depending on portion sizes

You’ll Need:

  • 2 16-oz cans of Great Northern beans, rinsed and drained
  • 2 lbs boneless, skinless chicken breasts, cut into chunks
  • 1 medium onion, roughly chopped
  • 2 4.5-oz cans of green chiles (try Old El Paso or Ortega)
  • 2 tsp cumin
  • 1/2 tsp salt
  • 14.5-oz can chicken broth (try low-sodium broth, chicken stock, or veggie stock as alternate ingredients)
  • 1 cup water

Here’s What You Do:

  • Brown chicken in a large saucepan, if desired. (Not necessary for the dish, but it adds a nice layer of flavor)
  • Add beans, chicken, onion, chiles, seasoning, chicken broth, and water to crock pot.
  • Cover and cook on Low for 8-10 hours.
  • Eat. Yup, that’s really it.

What are your favorite Crock Pot dishes for fall? Share away! Here’s to seasonal eats, chili dinners and chillier mornings!

 

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Pinterest Challenge: Homemade Almond Butter

25 Feb

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Back again with a new Pinterest Challenge! This time, I’m joining forces with the lovely Sherry Petersik and Katie Bower, who are co-hosting their quarterly Pinterest Challenge on both of their respective blogs.

The challenge? To stop pinning and start doing / cooking / baking / crafting — or, in their case, to make / decorate some aspect of their homes, since they both write DIY / decorating-based blogs.

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Pinterest Challenge: 3 Minute Oatmeal Raisin Cookie

31 Jan

pintlogoTime for another Pinterest Challenge! I feel like I’ve been pinning away lately without testing too many recipes. (Can you identify? I hope so!) This time, I thought I’d finally whip up one of those pinned recipes and let you lovely readers know how it turned out. This post could be subtitled, “Here’s what happens when GKG gets a hankering for something sweet, but has no energy to bake a batch of sweet somethings.”

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Budget (Ethnic) Eats: Curry Chicken with Peas & Carrots

14 Jan

ImageI’m somewhat experienced with eating Indian food. So good. So, so delicious. So spicy, flavorful and fun. Samosas? Tikka Masala? Saag Paneer? Sign me and my belly up, please.

But cooking Indian food? Um … I’ve baked frozen, pre-made samosas before. And … okay, that’s about it. Embarrassing, right? At least, as someone who loves to eat Indian cuisine, I should attempt to cook something within that family of foods, right?

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Pinterest Challenge: Ham and Egg Cups

17 Dec

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It’s been quite some time since I examined my Pinned recipes (which number in the hundreds … oy!), but an easy-looking dish caught my eye. Ham, egg, simple preparation? I’m in! It’s time for … another Pinterest Challenge!

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Easy Dinners: Tortilla Pizza

11 Dec

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Love pizza? (Who am I kidding? If you didn’t love pizza, I suspect you wouldn’t be on this pizza-loving woman’s blog.)

Don’t have the time to roll out fresh dough or whip up your own? (I.e. like every 20-something on a weeknight.)

Hunting through your fridge for some semblance of nutritious food, and coming up a bit short? (Again, like a lot of us. Unless you work at Whole foods. I bet their employee discount is ridiculous.)

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DIY Empanadas: A Pie Crust, Some Chicken, and A Dream

6 Dec

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So, how do you make your own empanadas when your life’s travels haven’t exactly taken you to El Salvador? With leftovers, killer flavors, and a little creativity. And by “a little creativity,” I mean, “a little bit of store-bought pie crust.” While I’ll willingly acknowledge that these aren’t exactly authentic, as those who can make them from scratch would (rightfully) argue, they’re still super easy and pretty darn delicious for a cold week night’s supper.

When I think of empanadas, my mind also wanders towards other “dough + filling = best comfort food ever.” Cornish pasties (hello, favorite British snack, apart from tubes of Jaffa cakes), calzones, stromboli, and even dumplings (like those at the KILLER brunch at Silver Spring’s Oriental East. To. Die. For.) are all delicious, but empanadas have that special Latin flavor that keeps me coming back for more.

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