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Buffalo Chicken Chili

Buffalo Chicken Chili

This is one of those great meals that you don’t have to feel guilty about. It is so packed with veggies that your kids and husband will have no clue that you are secretly serving something nutritious! My daughter has asked for it in a thermos to take in her school lunch, and my husband will settle in to watch football with a big bowl of this tasty chili and some chips. It is also a quick and easy, one pot meal that feeds many on a budget. So whether you are entertaining the masses, or just looking for a reprieve from all that is unhealthy, look no further!

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 Ingredients:

  • 4 boneless, skinless chicken breasts, cooked
  • 2 tablespoons of butter
  • 3 large carrots
  • 1 medium onion,
  • 3 ribs celery
  • 4 cloves garlic
  • 1/2-3/4 cup of buffalo wing sauce, depending on your taste
  • 2 15 oz. cans of crushed tomatoes
  • 1 tablespoon smoked sweet paprika
  • 1 bay leaf, fresh or dried
  • Salt and pepper
  • 2 cups chicken stock
  • 1/2 cup of shredded cheddar or blue cheese for garnish

Preparation:

1. Poach chicken breasts in about an inch of water in a large stock pot for about 8 minutes. (or you can use 2 lbs, of ground chicken, cooked & crumbled)

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2.Meanwhile, chop carrots, celery, onion, and garlic in a food processor.

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3. Once chicken is cooked, remove from the pot, reserving the liquid in a separate bowl.

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4. Add 2 Tbsp. of butter to the stock pot (no need to wash it between steps), and allow to melt.

5. Add chopped vegetables, sautéing until soft.

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6. Chop cooked chicken in food processor, then add to the vegetables in the stock pot mixing well.

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7. Add wing sauce and crushed tomatoes. Simmer for about 5 minutes.

8. Add broth, bay leaves, paprika,

9. Allow to simmer on low heat for about 10-20 minutes

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Presentation:

Top with a pinch of cheese, then serve hot with tortilla chips for scooping.

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Turkey, Turkey, Turkey, Pie!

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I know Thanksgiving is over, but I just had to share.

My husband has one saying that gets under my skin and bothers the hell out of me. Every year, as I shop for the best turkey, and go through an elaborate brining process, he looks at me and exclaims, ” Turkey is Turkey!”

Apparently, he thinks all turkey is the same. I’ve held blind taste tests, which debunked his theory, but he maintains his idiotic mantra, and refuses to acknowledge my poultry perfection. Grrr!

Well, guess what buddy! Today, I feel like a winner!!! Allow me to explain.

Thanksgiving was a success! We got in some much needed family time, shared good laughs, and ate tasty food, like citrus brined turkey. Of course the meal was carefully prepared, and the menu was painstakingly analyzed. In my humble (and when I say humble, I mean as a blogger who writes and posts pictures of her own food) opinion, it was a perfect meal!

Well, you can imagine my surprise when I came across this paper in my littlest’s backpack. Apparently, her Thanksgiving meal consisted of “trke, trke, trke, & pi”…really? Is that all you noticed??? What about the homemade cranberry sauce we made together? What about Aunt Rori’s corn casserole? I made 2 stuffings, for crying out loud!! All that mattered was “trke” and “pi”??

What do I say to this??

And then it came to me. To her, it’s all about the turkey! My turkey!! My baby knows good turkey when she tastes it. She’s her mama’s girl. It’s what occupied the most real estate on her little plate.

So for right now, I think she’s my favorite 💗

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What Leftovers? Mashed Potato & Cheddar Soup with Stuffing Croutons

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‘Tis the season for leftovers, because this mama is pretty cooked out. Really, I’ve spent weeks cooking, cleaning, shopping, serving, etc… I just want to plop on the couch and ignore the impending doom that is the end of my long weekend.

Usually, I don’t get into the leftover craze. I either try to plan my meals well enough to prevent a huge surplus of food, or I divvy them up among my guests so that everyone has a second taste of the meal, but this year, I have a lot of stuffing and mashed potatoes. I chose to freeze some, but I was also in the mood for some soup. Potato soup is the perfect dish to compliment a cold beer and a good football game! This soup is so creamy and full of flavor, you will find it hard to believe that it was simple mashed potatoes in a previous life.

Mashed Potato & Cheddar Soup with Stuffing Croutons

Ingredients:

2 cups of mashed potatoes (I used roasted garlic mashed potatoes)

1 1/2  cups of chicken broth

1/2 cup of light cream

4 oz. of extra sharp cheddar cheese

1 cup of leftover Simple Sausage Stuffing

2 scallions, sliced thin

Preparation:

The Croutons—Spread 1 cup of stuffing onto a baking sheet in a single layer. Bake at 350 for about 15 minutes, until the bread is toasted and crispy on the outside.

The Soup—Meanwhile, on the stove top, pour cream and broth into a large stockpot and slowly bring to a boil. Reduce heat and add mashed potatoes, 1 cup at a time, whisking briskly. Once all of the mashed potatoes have been blended into the soup, simmer until it’s hot.  Chop cheese into small chunks, or shred it, then add to the soup and stir until it is melted and incorporated. Once the cheese is melted, and the soup is hot, it is ready to be served.

Presentation—Spoon the soup into individual bowls, then top with the toasted stuffing and scallions. Serve immediately. This soup pairs well with a fall beer.

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