Tag Archives: chicken

Crock Pot Creations: White Chicken Chili

2 Oct

spring.earlysummer2013 065

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.

spring.earlysummer2013 066

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!

 

Laissez Les Bons Temps Roulez! Quick Jambalaya for Mardi Gras

12 Feb

Hi Y’all! Today is that greatest of holidays, Mardi Gras!

Image sourced from google.com

Image sourced from google.com/images

Also known as Fat Tuesday, Pancake Day (Hullo hullo, UK friends!), Carnivale, and a slew of other names, it’s the last day in the Liturgical (read: church) year before the season of Lent begins. Once upon the middle ages and Renaissance, Christian folks would give up sugar, butter, meat, and most of what makes a diet pleasurable during those 40 days and 40 nights, leaving them with nothing to do the day before but … eat, well, everything. Hence, one of the world’s best food-fests was born!

Continue reading

February Resolution: A Month-Long Passport to … ?

3 Feb

nye 2013

Back again with my 2013 Monthly Blogging Resolutions! As I posted a month ago, I’ll be tackling monthly resolutions about GKG all through 2013. Rather than a few year-long goals, I’ve broken them up into month-by-month challenges. Here’s to growth and new adventures! Want to read the original post? Check out all of my 2013 girls here!

Continue reading

Takeout Fakeout: Homemade Teriyaki-Lime Stir-Fry

27 Jan

dec2012.jan2013 004

Pop quiz, kiddos: What do you get when you combine broccoli, carrots, onions, celery, chicken, ginger, lime juice, teriyaki, soy sauce, sesame seeds, sesame oil, and chicken broth? (Phew! That was a mouthful … of tasty! … I kill myself.)

Answer: You get the best homemade version of takeout stir-fry you’ve ever made.

Continue reading

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?

Continue reading

Homemade > Store-Bought, the Chicken Stock Edition

8 Dec

late.oct.nov2012 066

Yes, Virginia, there IS real food somewhere in there! This lovely little display of ooey-gooey chicken guts-ness, veggies and aromatics will eventually become one of my favorite cooking items in the world — chicken stock. Simple, versatile, and capable of enriching even the simplest of recipes, chicken stock (or turkey stock, or heck, even veggie stock, which is just as easy to make and totally vegetarian / vegan) is the backbone of that “Mmmm, this tastes like something my Grandma made” flavor. If you’re looking for homey nostalgia in a dish, this is your (no longer a big) secret weapon.

Continue reading

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

6 Dec

late.oct.nov2012 083

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.

Continue reading