Buffalo Chicken Risotto

This was really, really good, and smelled so yummy while it was simmering that I could hardly wait to eat it. It was WAY too spicy for me, so I will cut back on the Frank's next time I make it (and there will definitely be a next time). I was totally overwhelmed at the idea of RISOTTO... it seemed so scary and intimidating, but it turned out great and was really simple (though time and focus is required).

**Correction: This recipe is from the April 2011 issue of Cuisine at home.

For the BRODO, simmer:

4 1/2 C. chicken broth

3/4 C. (or less) hot sauce (such as Frank's)

2 Tbsp. honey

1 Tbsp. Worcestershire sauce

For the RISOTTO, sweat:

1/2 C. minced celery

1/2 C. minced onion

2 Tbsp. unsalted butter

1 C. dry arborio rice

DEGLAZE:

1/2 C. lager beer, hot (such as Stella Artois)

STIR IN:

2 C. chopped cooked chicken

GARNISH:

chopped celery

blue cheese crumbles

blue cheese dressing

For the brodo, simmer broth, hot sauce, honey, and Worcestershire in a saucepan over medium heat.

For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3- 5 minutes. Stir in rice and saute until each grain is coated in butter.

Deglaze the pan with beer and stir until completely absorbed, 1- 2 minutes. Add brodo to the pan in 1/2- cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.

Garnish each serving with chopped celery, blue cheese crumbles, and/ or blue cheese dressing, as desired.

**Emily's note: I did not need all the brodo or all 45 minutes for my rice to be cooked to al dente. Maybe I was simmering too high, not sure, but it still turned out great.

Slow Cooker Sweet and Spicy BBQ Pot Roast

Another yummy recipe from Mel's Kitchen Cafe.

*Serves 8-10

4-7 pounds boneless chuck roast, trimmed of large areas of fat

1-2 tablespoons saute spice (equal parts garlic powder, salt and black pepper)

2 tablespoons vegetable oil

1 can root beer (if you use a brand other than A&W, please don't tell my husband)

1 can red chile enchilada sauce

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce (I like the Tapatio brand)

3 tablespoons cornstarch

¼ cup of water or milk

Pat the roast(s) dry with a paper towel; then rub the saute spice all over the roast. Heat the oil over medium-high heat in a large skillet or pot until it is shimmering. Brown the roast on all sides in the hot oil, for about 1 minute on each side. The oil should be hot enough to get the roast nicely browned without burning it.

Transfer the roast to a 4-8 quart slow cooker. In a bowl, combine the root beer, enchilada sauce, Worcestershire sauce and hot sauce and pour over the roast. Cover and cook on low for 8-10 hours or high for 5-6 hours.

Remove the roast, reserving juices in the slow cooker. Tent the roast with foil to keep warm. In a small bowl, combine the cornstarch and water/milk, stirring well until the cornstarch is completely dissolved. Stir the cornstarch mixture into the juices in the slow cooker. Cook, uncovered, on high for 15 minutes or until thickened, stirring occasionally. Serve sauce over roast with mashed potatoes or any other sides that float your boat.

* Emily's note: I shredded and reheated the leftovers in the gravy the next day, and made sandwiches with provolone cheese. Even better than the first day! And more is in the freezer for a sandwich another day.

Cider- glazed Chicken and Roasted Vegetables

This was simple and yummy.

This recipe comes from Family Circle, March 2011

Vegetables

3/4 lb. parsnips, peeled and cut into 1/2- inch pieces

3/4 lb. carrots, peeled and cut into 1/2- inch pieces

3/4 lb. red- skinned potatoes, scrubbed and cut into 1/2- inch pieces

2. Tbsp. olive oil

1/2 tsp salt

1/4 tsp black pepper

1 Tbsp fresh rosemary

Chicken

2 Tbsp olive oil

1 1/4 lb. thin- cut boneless, skinless chicken breasts

1/4 C. flour

1 C. apple cider

2 tsp. grainy Dijon mustard

1/2 tsp. dried thyme

1/4 tsp. salt

1/4 tsp. black pepper

1. Heat oven to 450º. Coat a large baking pan with cooking spray.

2. Place parsnips, carrots, and potatoes in a large bowl. Toss with olive oil, salt, pepper and rosemary. Spoon into prepared pan and roast for 35 minutes, turning after 15 minutes.

3. Heat a large nonstick skillet over medium- high heat. Add 1 Tbsp oil. Coat chicken in flour and add half (or however much will fit) to skillet. Cook 2 minutes per side. Remove to a plate and repeat with remaining Tbsp oil and chicken. Remove chicken to plate.

4. Reduce heat to medium and pour cider into skillet. Cook 1 minute, scraping up any browned bits from pan. Stir in mustard, thyme, salt, and pepper. Add chicken and simmer on medium- low, covered, for 4 minutes.

5. Spoon sauce over chicken. Serve with roasted vegetables.

Crispy Southwest Chicken Wraps

Caleb and I LOVED these. Enough said.

This recipe came from Mel's Kitchen Cafe. It will definitely be on our regular rotation.

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drianed
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

Meatball Heroes

This was a really yummy, easy weeknight meal that Caleb enjoyed. And it made for great leftovers, too.

This recipe is from Family Circle, March 2011.

Meatballs

1 package (about 20 oz) Italian- flavored or plain ground turkey *see note below

1/2 C. ricotta cheese

3 Tbsp chopped fresh parsley

2 Tbsp plain bread crumbs

2 Tbsp milk

1 large egg

1 Tbsp olive oil

Sauce, bread, and cheese

2 C. jarred marinara

2 Tbsp olive oil

1 Tbsp garlic paste (I just smashed up a couple garlic cloves)

5 hero rolls

5 slices provolone

*Note: If using plain ground turkey, season with 1/2 tsp salt, 1 tsp Italian seasoning, and 1/8 tsp black pepper.

1. Heat oven to broil. Meatballs: Combine seasoned turkey, ricotta, parsley, bread crumbs, milk and egg in a large bowl. Mix gently to combine. Shape into 15 meatballs, 3 Tbsp mixture for each.

2. Heat oil in a large, lidded nonstick skillet over medium heat. Brown meatbalss, 2 minutes per side. Sauce: Reduce heat to medium and add marinara. Cover and gently simmer on medium- low for 13 minutes or until cooked through.

3. Bread and cheese: In a small bowl, blend 2 Tbsp oil and the garlic paste. Slice rolls and brush insides with garlic oil. Broil 2 minutes to toast rolls.

4. Once meatballs are cooked, tuck 3 meatballs with some sauce on a roll. Top with a slice of cheese and return to oven to melt cheese. Repeat with all meatballs, rolls and cheese.

Buffalo Chicken Chili

This chili is superb! Even better than that, it doesn't have to sit in the crockpot all day! I grilled some chicken breasts earlier in the day and shredded them. Then I added it with the spices! So easy and really tasty! I also made the bleu cheese cornbread, which complemented the chili really well, but next time I'll probably use a bit less cheese, so it's not so overpowering. I will DEFINITELY be making this again!!!!

This recipe come from Beth Cooks.

Chili adapted from this Rachael Ray recipe

1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan

2 tablespoons unsalted butter, plus more for greasing

2 pounds ground chicken (I used shredded breasts)

2 garlic cloves, chopped

2 celery ribs, finely chopped

1 medium onion, finely chopped

1 carrot, finely chopped

1 jalapeño, seeded and finely chopped (optional)

Salt and freshly ground pepper

1 1/2 teaspoons ground cumin (half a palmful)

1 teaspoon ground coriander (one-third palmful)

1 tsp paprika

12 ounces beer (your favorite brew)

1/2 cup cayenne pepper hot sauce (Franks!)

One 15-ounce can tomato sauce

One 8.5-ounce Jiffy-brand corn muffin mix prepared according to package instructions

3/4 cup crumbled blue cheese (about 4 ounces)

I can beans (optional)

Directions:

1. Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 1 turn of the pan, and the butter and melt together. Add the chicken and cook, breaking up the meat, for 6 minutes. Add the garlic, celery, onion, carrot and jalapeño. Season with salt, pepper, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and the tomato sauce. Add beans if using. Reduce the heat to low and simmer the chili for 15 minutes.

**For cornbread: Mix according to package instructions and place in 8x8 baking dish. Sprinkle with blue cheese crumbles. Bake for 20 -25 minutes.

Horseradish Chive Bread

Preheat oven to 375º. Mash 1 stick room- temperature unsalted butter with 2 Tbsp. prepared horseradish and 2 Tbsp. chopped fresh chives until smooth. Season with coarse salt (I skipped the salt). Slice 1 large French bread loaf (or 2 small loaves), without cutting all the way through. Generously spread butter mixture evenly onto each piece, adn wrap loaf in foil. Bake for 15 minutes. Serve warm.

This is really super delicious and super easy! You could used whatever bread you have on hand, really. I didn't use french bread either time I've made it because the bakery didn't have any either time!

Boeuf Bourguignon Soup

This recipe comes from a recent issue of Martha Stewart Living. It is delicious, and pretty easy as soup recipes go. I've never been a big fan of making soup-- too much chopping, too much planning ahead and simmering. But maybe making more soup can be part of me growing as a person! I made it even easier by using pre- cut stew meat instead of short ribs.

4 bone-in short ribs (2 inches thick, 2 lbs total) * I used about 2.5 lbs of beef stew meat.

coarse salt and pepper

2 tsp. cornstarch

2 Tbsp. EVOO

8 ounces white button mushrooms, quartered

3 carrots, 2 finely chopped and 1 cut into 3/4- in. cubes

3 shallots, minced

2 celery stalks, coarsely chopped

2 strips bacon, thinly sliced crosswise * as per my MO, I used 3 slices

1 Tbsp. tomato paste

2 thyme sprigs

1 dried bay leaf

1 C. dry red wine, such as Burgundy * I used [yellow tail] pinot noir

8 C. homemade or store- bought low- sodium beef stock * I love how they specified homemade or store- bought-- aren't those the only two kinds?

2 C. water

1. Season ribs (or stew meat) with 1/2 tsp. salt and some pepper. Coat with cornstarch. heat oil in a large heavy pot over medium- high heat. Lightly brown ribs on all sides, about 6 minutes. Transfer to a plate.

2. Add mushrooms to pot. Cook until browned, about 4 minutes. Transfer to a bowl and add cubed carrot to same bowl. Set aside.

3. Add shallots, celery, bacon, and chopped carrots to pot. Cook until caramelized, about 6 minutes. Stir in tomato paste.

4. Return ribs with plate juices to pot. Add thyme and bay leaf. Raise heat to high. Add wine. Cook, scraping up brown bits with a wooden spoon, until slightly reduced, about 1 minute. Add stock and water. bring to a boil. Reduce heat, and simmer, partially covered, until beef is tender, 2 to 2 1/2 hours.

5. (Remove ribs. Separate meat from bones; discard. Cut meat into bite- size pieces; return to pot.) * You can skip previous step if you use stew meat. Add reserved mushroom- carrot mixture. Bring to a simmer; cook until cubed carrots are tender. Season with salt.

I cooked whole wheat egg noodles (about 6 oz probably) and added them right before serving, just to give the soup a bit more substance.

Soup can be refrigerated for up to 2 days or frozen for up to 1 month. Thaw before using. Skim fat from top and reheat.

This was really SOOOO good. You can see how using the stew meat simplifies this recipe immensely. I am picky about my stew meat though, because it is so often tough and yucky. I have had great luck with the stew meat at Right by Nature (they'll cut it for you if they don't have any in the case). This time, I used meat from Giant Eagle because I was there. I used a mixture of Nature's basket natural beef stew meat and their angus beef stew meat. I was very pleased with how it turned out-- tendered up quite nicely-- no gristle to speak of.

I am also posting the recipe for Horseradish chive bread, which in insanely good and goes insanely well with this soup!

White Chicken Chili

This recipe comes from my cousin-in-law, Cydney. As a bonus, it is gluten- free. I made one adjustment to the recipe since we were making it for friends and one of them doesn't eat beans. So below is the recipe just as Cydney shared it with me. Below that I will add my very teeny adjustment.

white chicken chili
3 cups cooked and diced chicken breast
1/2 cup onion finely chopped
2 cans great northern beans, rinsed and drained (i've also used black, which was DE-licious, but kinda takes away from the "white chili" name. i guess you could call it "black and white chili", but that doesn't sound as appetizing)
2 cans chicken broth
1 can (7 oz) chopped green chilis **(I used two 4 oz cans because I couldn't find 7 oz cans)
1 cup frozen corn *optional
2 tbsp corn starch
1 tsp garlic powder
1 tsp cumin
1 tsp oregano
1/2 tsp chili powder
1/2 tsp black pepper
1/2 tsp garlic salt or regular salt
1 cup sour cream
1/2 cup half & half
shredded cheese for topping

cook the chicken, set it aside and let it cool, then cube it. in the same pan, cook the onion until tender, then add 1 can of broth mixed with the corn starch to make a "gravy". in the crockpot goes the chicken, gravy, other can of broth, beans, chili, and seasonings. cook this on low for 3-5 hours. just before serving add the corn, sour cream, and half&half and make sure it's heated through before serving. yum! top with shredded cheese and tortilla chips, if you so desire.

** As a substitute for the beans, I cooked white rice according to package directions (it was 1 3/4 C. water, salt, butter, and 1 cup rice, supposed to = approx. 3 C. cooked rice) and added it to the crock pot when I added the sour cream and half & half. It turned out really well. I may play around with some beans and some rice in future variations, but suffice it t say, we did not miss the beans! This was super yummy, super easy chili. I anticipate it will be a staple at our house, just like Cyd says it is at hers.

Creamy Green Chili Chicken Enchiladas

I made this for company this past Sunday, and we were all quite delighted with it. I can't wait to make them again. I put the whole casserole together before church, covered it in foil, and stuck it in the fridge. After church, I turned on the oven, set the casserole on top to warm up a bit, and then baked it according to the recipe. Turned out great! I left off the cilantro, because it's not one of our favorite flavors, and we didn't miss it at all. And I used black beans because they are our favorite.

*Serves 4-6

Filling:
3 cups cooked, chopped chicken
2 (4 oz.) cans of green chiles, lightly drained
1 package (8 oz.) cream cheese, cubed, softened
1 can white or black beans, rinsed and drained (you can really use any type of bean you prefer here)

Sauce:
2 tablespoons butter
1/2 cup chopped onion (about 1/2 medium onion)
2 tablespoons flour
1/3 cup chicken broth
¼ cup milk
¼ teaspoon salt
¼ teaspoon pepper
1 can (7 ounce) green chile enchilada sauce
½ cup sour cream

8 ounces (about 2 cups) Monterey jack cheese, shredded
8 medium (soft taco size) flour tortillas
Handful of chopped fresh cilantro

Preheat oven to 375 degrees.

In a medium bowl, combine the softened cream cheese and green chiles. Mix well. Add the chicken and black beans. Mix to combine. Set aside.

In a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. As you whisk and the mixture cooks, the flour will get less lumpy around the onions and the mixture will become smooth. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Add salt and pepper. Remove the skillet from the heat and stir in the enchilada sauce and sour cream.

Lightly grease a 9X13-inch baking dish. Spread about 1/4 cup of the sauce on the bottom of the dish. Fill each tortilla with about ½ cup of the chicken/cream cheese filling. Top with a small handful of shredded cheese, a couple tablespoonfuls for each enchilada. Save at least 1/2 cup cheese for the top of the enchiladas. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling enchiladas until the dish is full (I can easily fit 8 enchiladas in one pan).

Pour the white sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.

Recipe Source: My Kitchen Cafe (melskitchencafe.com)

Peanut Noodles and Chicken

This is a winner on every level. Simple ingredients (I left off the bean sprouts and will do without the cucumber next time)-- you might actually have them all in your kitchen already! It was quick and yummy. I'm excited to try it as leftovers tomorrow!

1/2 lb. linguine

2 Tbsp. light soy sauce

2 Tbsp. lemon juice

1/2 tsp. cornstarch

1/2 C. peanut butter

2 cloves garlic, finely chopped

1/2 tsp. sugar

1/4 tsp. red pepper flakes

1/2 C. hot water

1 tsp. sesame oil

1 lb. cooked chicken, shredded (I cooked the chicken on our Foreman Grill earlier in the day and shredded it after it had cooled).

1/2 cucumber, peeled and cut into 2-in matchsticks

1/2 C. bean sprouts

1. Cook linguine according to package directions. Drain and rinse under cold water.

2. Mix together the soy sauce, lemon juice and cornstarch. In a medium-size saucepan, combine peanut butter, garlic, sugar, red pepper flakes and 1/2 cup hot water. Whisk in the soy sauce mixture and bring to a simmer. Whisk until smooth. Remove from heat; stir in the sesame oil.

3. In a large bowl, toss together linguine, chicken and peanut butter mixture. If you choose to use them, scatter cucumber and bean sprouts over the top and serve at room temperature.

This recipe is another from the Oct 2010 Family Circle.

Four Cheese Mac and Cheese with Bacon

The only thing that could have made this better is more bacon! And, I kid you not, it tasted better as leftovers two days later! Win- win.

This recipe comes from the October 2010 Family Circle.

** disclaimer: This might be the most unhealthy recipe I have ever made! :) Yum, yum.

1 box (1 lb) cavatappi

6 slices bacon, diced (I will probably use 8 next time)

1 Tbsp unsalted butter

3 Tbsp all- purpose flour

2 C. milk

1/2 tsp. onion flakes

1/4 tsp. salt

1/4 tsp. pepper

1/2 lb sharp cheddar cheese, shredded

1 C. shredded colby-jack cheese

1 C. shredded mozzarella

8 slices Kraft deli deluxe American cheese

1. Heat oven to 350º. Coat a 3 qt. broiler- safe baking dish with nonstick cooking spray. Bring a large pot of lightly salted water to boiling.

2. Cook cavatappi 8 minutes in boiling water, then drain. Meanwhile, in a medium sized saucepan, cook bacon over medium heat until crisp, 6 minutes. Transfer to paper towels. Carefully pour off all but 2 Tbsp. drippings (I pretty much poured it all off). Add butter.

3. Whisk in flour until smooth. In a thin stream, whisk in milk. Stir in onion flakes, salt and pepper. Bring to a boil over medium- high heat, then reduce heat and simmer 2 minutes. In a large bowl, toss together cheddar colby- jack, and mozzarella.

4. Remove milk mixture from heat, whisk in American cheese (I broke it up a bit to make it melt faster) and 1 1/4 C. of the cheddar mixture. Toss bacon pieces with remaining shredded cheese.

5. In pasta pot, combine cooked pasta and cheese sauce. Pour half into prepared dish. Sprinkle with a generous cup of the bacon- cheese mixture. Repeat layers.

6. Bake at 350º for 20 minutes. Increase oven temp. to broil and broil 2 minutes, until top is lightly browned. Cool slightly before serving.

I mean, seriously, YUM!

Stuffed Shells

I've gotten out of my cooking and posting groove as of late-- partially because I'm not cooking as much, and partially because, when I do cook, I don't have time to post. I blame it on pre- holiday craziness. But here is a winner-- it was easy, tasted good, my kid (the one who actually eats real food) loved it, and it tasted better reheated! It didn't make as many shells as the recipe said it would (maybe I just over- stuffed my shells), and knowing that it reheats well, I might double the recipe next time and just freeze half.

This recipe is from Martha Stewart Living (I can't remember exactly which one).

1 box (12 oz) jumbo pasta shells

1 Tbsp extra- virgin olive oil, plus more for drizzling

4 oz thinly sliced prosciutto, chopped

3 garlic cloves, minced

1 red onion, chopped

1 head radicchio, cored and shredded (4 cups)

1 tsp red wine vinegar

12 oz. fresh ricotta cheese (1 1/4 C)

8 oz fresh mozzarella, chilled and cut into small cubes (1 C.)

salt and pepper

5 C. tomato sauce (I used my favorite pasta sauce)

unsalted butter, for dotting

finely grated parmesan for garnish

1. Bring large pot of water to boil. Cook shells for 10 minutes. Drain and rinse. Transfer to a bowl. Drizzle with oil. Let cool.

2. Meanwhile, heat oil in a large high- sided skillet over medium heat. Cook prosciutto, garlic, and onion, stirring, until prosciutto starts to carmelize, 6 to 8 minutes. Add radicchio; cook until tender but not mushy, about 4 minutes. Stir in vinegar; cook until evaporated. Let cool slightly. Stir in ricotta and mozzarella; season with salt and pepper.

3. Pour 2 cups sauce into bottom of each of two 8x12 in. baking dishes. Stuff 32 shells with 1 heaping Tbsp of filling each. Pack 16 shells into each dish. Cover with foil. Freeze if desired.

4 Preheat oven to 375º. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450º. Bake until golden and bubbly, about 15 minutes more. Heat remaining sauce; serve with shells. Garnish with parmesan.

**Notes**

1. I just used a 13x9 baking dish.

2. I think it would be super good with regular bacon, too.

3. I don't think I let the radicchio get tender enough, so watch that.

4. I think you could probably just put all the sauce in the dish, but it probably gets more golden without so much sauce in there, which is nice.

Jerk Chicken Chili

Made this chili for dinner this evening using a rotisserie chicken from the grocery store that I cleaned and shredded this afternoon. This was a super simple, quick recipe to prepare. I only got 4 cups of shredded chicken off the bird I had (instead of the 6 cups required by the recipe), so I only made a half batch. This was plenty of chili with enough for Caleb and I to have another meal. A full batch would be enough for 2 meals or entertaining. Also, since I had more than half the amount of chicken, it made the chili thicker, which I liked. I did use the cornmeal/ water slurry at the end to thicken it up, but depending on how thick you like your chili, you might not need it. I got this recipe over at Smells Like Home, and she adapted it from Pam Anderson's One Dish Dinners. I have to admit, I didn't like the smell of this chili while it was cooking, but it sure did taste good when I tried it.

1 tbsp olive oil

1 large yellow onion, chopped

1 yellow bell pepper, chopped

3 tbsp chili powder

1 1/2 tsp dried thyme

1 tsp ground cinnamon

1/2 tsp ground allspice

1 large rotisserie chicken, meat removed and shredded (about 6 cups)

4 cups chicken broth

1 can (14 oz) diced tomatoes

1 can (15 oz) black beans, undrained or partially drained

1 can (15 oz) small white beans, undrained or partially drained

2 tbsp chopped pickled jalapenos

3 large garlic cloves, minced

1/2 cup chopped fresh cilantro

1 oz semisweet chocolate

2 tbsp cornmeal or 3 tbsp cornstarch mixed with 2 tbsp water (optional for thickening)

1.Heat oil in a large pot over medium- high heat.

2. Add onion and bell pepper and cook, stirring until softened, about 5 minutes.

3. Add chili powder, thyme, cinnamon, and allspice. Cook, stirring constantly, until fragrant, about 1 minute.

4. Add chicken and stir to coat with spices. Add broth, tomatoes, beans, and jalapenos, bring to a boil, cover partially, reduce heat, and simmer to blend flavors, about 20 minutes.

5. Stir in garlic, cilantro, chocolate, and either cornmeal or cornstarch/water slurry if desired. If you add the cornstarch slurry, bring the heat up to medium-high and allow the chili to thicken. Turn off the heat and let stand for 5 to 10 minutes before serving.

Green Chili- Chicken Casserole

Today's recipe is not what we had for dinner (we had spaghetti at Great Grandma's), but this is a super- duper- uper- shmuper favorite of our family. Well, at least of Caleb and I. Phin doesn't like it, but, then, he doesn't like anything. I used to make this ALL THE TIME when we lived in CA and before kids. And it's still a go- to, especially when I want to make something I know Caleb likes.

This recipe is from Cooking Light. It's ages old.

1 1/3 C. chicken broth

1 C. chopped green chiles, drained

1 C. chopped onion (I usually just chop a medium onion and don't worry about measuring it)

1 C. sour cream (being a cooking light recipe, it calls for fat free, but I have no use for most anything fat free in cooking/ baking)

3/4 tsp. salt

1/2 tsp. ground cumin

1/2 tsp. black pepper

2 (10 1/2 oz) cans condensed cream of chicken soup, undiluted

1 garlic clove, minced

24 (6- in.) corn tortillas

4 C. shredded cooked chicken breast (about 1 lb)

2 C. (8 oz) shredded cheddar cheese

Preheat oven to 350º.

Combine the first 9 ingredients (through the garlic) in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 C. of the soup mixture in a 13 x 9 in. baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 C. chicken and 1/2 C. cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over the top. Bake at 350º for 30 minutes or until bubbly.

***Notes: I often use a store bought rotisserie chicken that I clean and shred. If also like more chicken than not in the casserole. Sometimes, if I'm short on chicken or just for fun, I add some drained and rinsed black beans with the chicken when I'm layering. Also, I never measure as I'm layering. I just eyeball it until I run out of stuff.

Crock pot Buffalo Chicken Lasagna

I'm not making this tonight because we have dinner with our community group (yay!), but it's one of my recent favorites, and SUPER EASY! I had NEVER made a lasagna until this, and I will probably never make one anywhere but in a crockpot now.

This recipe is from the blog A Year of Slow Cooking, and there are a bunch of other great looking crockpot recipes over there.

--uncooked traditional lasagna noodles
--4 already cooked chicken breast halves
--jar of prepared pasta sauce
--1 cup buffalo wing sauce (I used Frank's Red Hot)
--3 red, yellow, or orange bell peppers
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles
--1/4 cup of water (add at very end)

The Directions.

use at least a 5qt crock pot, or cut back on the amount of ingredients. ( I don't have one this big, so I decrease everything just a tad.)

In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of your crock pot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into it, or it will fall apart.

Enjoy this one! It's not too spicy, though my kids didn't want to try it (but then, they don't generally like pasta type dishes).

Cottage Pie

Tried another new recipe for dinner tonight. It was very good... meat, potatoes, vegetables, all in there... but I felt like it could have used a little more flavor. So I may try a few more spices next time I make it. I didn't have the fresh thyme that the recipe called for, so I just used some dried-- that might have been part of what was missing.

3 Tbsp. unsalted butter, divided

1 large yellow onion, diced medium

2 large carrots, cut into 3/4 in. pieces

coarse salt and black pepper

2 Tbsp. tomato paste

1 lb. ground beef or lamb (I used ground beef, magazine also suggests using left over turkey from Thanksgiving)

2 tsp. fresh thyme leaves

1 C. dark (porter) beer

2 Tbsp. all- purpose flour

3/4 C. frozen peas (I added more than this).

1 large russet potato, very thinly sliced

** I also added some sliced leeks because I had them. I thought it was too watery after it was done baking, and might leave out the extra cup of water next time.

1. Preheat oven to 400 degrees. In a large skillet, heat 1 Tbsp butter over medium- high. Add onion and carrots and cook, stirring often, until onion is soft, 5 minutes. Season with salt and pepper and stir in tomato paste. Add meat and cook, breaking up with a wooden spoon, until almost cooked through, 3 minutes. Add thyme and beer and bring to a boil. Cook, stirring frequently, until slightly reduced, 2 minutes. Sprinkle flour over mixture and stir to combine. Add 1 C. water and cook until mixture thickens, about 2 minutes. Stir in peas and season with salt and pepper.

2. Transfer mixture to a 2- quart baking dish. Top with potatoes, overlapping slices. Season potatoes with salt and pepper and drizzle with 2 Tbsp. melted butter. Bake until potatoes are browned around the edges and tender when pierced with a knife, 40 to 45 minutes. Let cool 10 minutes before serving.

Slow-cooker White Chicken Chili

We're eating dinner at my Grandma's tonight, so I won't have tonight's dinner recipe to post. Instead, I'm going back a little while and posting another good crock pot recipe that I've shared with some folks on Facebook in the past.

1 Tbsp canola oil

1 large green pepper, chopped
1 poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 med onion, chopped
1 Tbsp chopped garlic
1 Tbsp plus 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 lbs bone-in split chicken breasts, skin removed (I just used 2 lbs of boneless skinless chicken breasts)
2 can (14.5 oz)cannellini beans, drained and rinsed
1 C. chicken broth
1 Tbsp lime juice
1/2 tsp salt

1. Heat oil in large skillet over medium high heat. Place peppers, onion, garlic, 1 Tbsp cumin and 1 tsp coriander in the skillet; cover. Cook, stirring for 6 minutes.
2. Transfer vegetables to slow cooker; add chicken, beans, and broth. Cover; cook on HIGH for 4 hours or on LOW for 6 hours.
3. Remove chicken with a slotted spoon. Check liquid for bones. Stir in remaining 1/2 tsp each cumin and coriander, lime juice, and salt.
4. Shred the chicken; stir into slow cooker. Serve with sour cream and cilantro, if desired.

It could have used a little more spice, so you can include the jalapeno ribs and seeds, and stir in 1/4 tsp hot sauce at the end if you like.

This recipe is from Family Circle, 2009

Herb-roasted Chicken and Vegetables

Silas helped Mommy with this one. Super simple and easy to put together!

Peeling carrots.

"What's this?"

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry

coarse salt and pepper

1/2 bunch thyme

1/2 bunch parsley

2 leeks (white and light green parts only), halved length-wise, then crosswise, and rinsed well

3 medium carrots, cut into 3-in lengths

1 pound small red potatoes, any large ones halved

1 tsp extra virgin olive oil

1/2 C. dry white wine

Preheat oven to 450. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity.In a large bowl, toss leeks, carrots, and potatoes with the oil, season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at the edge of the pan, pour wine into pan. Roast until chicken is golden and juices run clear when pierced between breast and leg (an instant read thermometer inserted into thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.

The chicken turned out fantastic (my kids devoured it!), and the vegetables were perfect! I've never cooked leeks before, but they were fantastic.

I made homemade buttermilk biscuits to go along with this meal. They were delectable. I'll share that recipe in another post!

Recipe from Everyday Food, November 2010

Black Beans and Sausage

2 tsp extra virgin olive oil

1 pound kielbasa or other smoked sausage, cut into 1-in. pieces

3 mediums carrots, diced

2 shallots, diced

salt and pepper, to taste

2 garlic cloves, minced

2 cans (15.5 oz each) black beans, rinsed and drained

2 cups low-sodium chicken broth

3 tbsp chopped, fresh parsley

In a large skillet, heat oil over medium-high. Add sausage and cook until browned on all sides, about 8 minutes. Transfer to a plate. Add carrots and shallots to skillet and cook until beginning to soften, about 4 minutes; season with salt and pepper. Add garlic and cook until fragrant, about 1 minute. Add black beans and broth and bring to a boil. Add sausage, reduce heat to a rapid simmer, and cook until carrots are tender, about 12 minutes. Remove from heat and stir in parsley.

I recommend serving this with rice. We used Uncle Ben's Minute Rice, Spanish style, and it was awesome! This recipe is so simple and good. Yum, yum, yum!

Recipe from Everyday Food, November 2010