1

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!

04-photo 3 (2)

 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)

11-photo 1

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

10-photo 2

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

09-photo 3

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.

08-photo 4

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

06-photo 1 (2)

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

05-photo 2 (2)

Presentation:

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

02-photo 5 (2)

Advertisements
5

Sweet Potato Gratin

Sweet Potato Gratin

  • 1 tbsp. of olive oil
  • 2 cloves of minced garlic
  • 3 sweet potatoes, peeled and sliced 1/8 inch thick
  • salt & pepper
  • 1 cup of heavy cream

Pre-heat oven to 350 degrees.

Use a 2 qt. shallow casserole dish or large ceramic pie plate.

  1. Coat dish with oil and sprinkle with garlic.
  2. Cover the bottom of the dish with a single layer of potato slices and sprinkle with salt and pepper. Repeat until all the potatoes are used.
  3. Pour cream over the potatoes.
  4. Bake uncovered for 30-40 minutes ( may take longer if your dish is deeper or if the slices are thicker) until the potatoes are tender and the top is browned.
  5. Let stand for 5 minutes before serving.
1

Spicy Shrimp Linguine

by Tatiana Hobar Williams in The Fabulous Food Fairy
 
  • Shrimp, peeled and uncooked
  • 1/2 Cup Olive Oil
  • 1 TBSP Honey
  • 2 TBSP Cajun Seasoning
  • 2 TBSP Lemon
  • 1 TBSP Parsley
  • 1TBSP Soy Sauce
  • pinch of cayenne (to your taste)

Marinate peeled shrimp in all the above ingredients in a glass dish for about an hour.

Bake in glass dish at 450 degrees for 10 minutes.

Mix with 1 LB of cooked linguine noodles.

Serve with salad and bread or roasted broccoli.

Enjoy!

0

Non Dairy Potato Soup

This is a great alternative to the heavy cream based potato soups out there. Don’t worry; there is no shortage of flavor. This is one of my personal favorites. I love to serve it with roasted pork sandwiches on a cold winter day.

Ingredients

5 lb bag of russet potatoes

1/2 lb of bacon

1 large onion

2 large cans of chicken broth

 Preparation

  1. Chop bacon into bits and brown in a stock pot
  2. Remove bacon when crisp and brown diced onion in bacon fat
  3. Once caramelized, add broth and boil peeled, chunks of potatoes. boil until soft. Add bacon bits back to the pot and blend with a hand blender until smooth. Top with a bit of shredded cheddar cheese. Add salt to taste if necessary 🙂

 

 

For a healthier option, I left out the bacon and used olive oil to brown the onions. You can also use a bit of tarragon for flavor.

0

Crock Pot Buffalo Chicken

 

Ingredients

  • 3 lb. bag of frozen chicken breasts
  • 1 bottle Frank’s Wings Buffalo Sauce
  • 1 packet Ranch Dip Mix
  • 2 TBSP butter

Preparation

  1. Put frozen chicken, wing sauce, and ranch dip mix into crock pot.
  2. Cook on low at least 6 to 7 hours
  3. Using two forks, shred chicken & return to crock pot…or My favorite kitchen trick, throw it in your Kitchen Aid Stand Mixer with the paddle blade and it will shred in seconds!
  4. Add butter.
  5. Cook on low for an additional hour.
  6. Enjoy!

**Serving suggestions—This is great on pretzel rolls, sourdough rolls, wrapped in tortilla, made into a quesadilla, on bake on a pizza, dip with tortilla chips, topped on a salad…It’s just plain great!