Perfect Fall Night for Warm Chicken Chili

Why we STILL have to "turn the clocks back" like it was 1859, I will never know but as I turn them all back and prepare to return to life when it is dark by 4:30 in the afternoon, I think of warm soup and soft blankets and my fireplace!  Here's my chicken chili recipe - enjoy!

Creamy White Chicken Chili

Ingredients:

4 chicken breasts
5-6 C. Chicken Stock (I prefer homemade - you can use some of the stock from cooking the above chicken - always save you chicken broth/stock)
2 Cans Great Northern Beans
2 (4.5 oz.) cans chopped green chilies
2 Onions (one chopped and one just quartered for stock)
2 large garlic cloves
2 tsp. salt
1 tsp. white pepper (if you don't have regular if fine)
3 T. ground Cumin (or to taste)
1 T. chili powder
1 tsp. mexican oregano
1 can white corn (I like the chipolte corn)
2 C. shredded monterey Jack cheese

Season chicken breast with salt, pepper and cumin.  Put in pot with one of the cut up onions and a couple of garlic cloves and almost cover with water (drizzle a little olive oil over the chicken that isn't covered with water to keep it from drying out.)  Cook on 350 for about 45 minutes.  Let chicken rest and set aside.  Keep chicken stock for soup.  Remove garlic from stock and chop or mash and keep for soup.

Saute chopped  onion in oil in large dutch oven or pot for about 7 minutes.   Add garlic from chicken stock above.  Add about 2 T. flour and let cook a minute.  Drain chicken stock from above directly into pot.  (Add more chicken stock here if you have to).  Add one can of beans rinsed, green chilies, corn, and spices.  Take second can of beans with sauce and place in food processor with the onions from your stock pot that you cooked with the chicken and process until very smooth.  Add processed beans and onions to soup. Bring to a boil then simmer for about 25 minutes.  After 25 minutes, cube your chicken and add.  (If you put it in too soon it will cook into shreds also if you shred your chicken instead of cubing it you will get the same result.)  Add about a cup of shredded monterey jack cheese.  Cook for an additional 15 minutes.

Serve with warm cornbread!

Chicken Stuffed with Risotto, Peas and Bacon

Ok, so this one was a bit more ambitious on my part than some of my dinners of late and no I never got that birthday dinner, oh well, after 30 years of marriage I guess you learn to "lower the bar" a bit and resign to cook your own birthday dinner! 

Ingredients:

Skinless Chicken Breasts seasoned w/ garlic, s&p, sprinkled w/ goya seasoning
Fresh Garlic, S&P, Lemon Zest
Bread Crumbs (I use panko ground a bit with some toasted pecans)
Pecans (for bread crumb mixture)
Risotto
Green Peas
Bacon
Fresh Parmesan Cheese
Egg for dipping chicken

Directions: 

Pound/tenderize chicken breast to about 1/4" thick; season and rub liberally with raw garlic and lemon zest.  Make risotto with chicken stock and add fresh peas, crumbled bacon and parmesean cheese.  Spread about 1/4 C. (depending on the size of your chicken breast - don't overfill because you can't roll them) on each chicken breast and roll.  Use baker's twine and tie up on each end.  Dip each chicken roll in egg mixture and then dredge in bread/nut coating.  Pan sear quickly and then move to the oven to finish baking on 350 for about 30 minutes.  In pan that you seared the chicken, deglaze with a little white wine and let that reduce down and add a bit of chicken stock and some lemon zest.  Just let this cook down slowly to make an au jus for your stuffed chicken.



Final Plate with fresh iceburg lettuce salad with creamy ranch dressing and french bread.



Lazy Man's Dinner

Sometimes the situation just calls for laid back, easy (not lazy) comfort food and last night was one of those nights.  We had spent a lion's share of our day in the doctor's office pondering the events of last week and wondering where we go from here so when dinner time came it was just fitting that we slow down, take stock and relax.  I forgot to take creative shots of the final product but I did manage to get the ones of the dinner in process.  Menu:  Bar-b-que meatloaf, rice with chicken stock and sauteed onions, good old fashioned slow cooked black eyed peas and finally, wait for it... slices of red deliciousness that can only be compared to heaven!  The best tomatoes of the year bar none!

Meatloaf:

Ground chuck and ground pork (ground a second time at home in the food processor) probably a pound plus
Onion Salt*
Garlic Powder*
S&P*
Dry Beef Bouillon (I love Goya powdered beef style and anything GOYA)* 
Sauteed onions, red peppers and garlic (any kind you have are fine)
Panko bread crumbs (a cup maybe) ground an extra time in the processor
1/2 C. milk (I used 1/2 and 1/2 because I love the richness)
Bacon
Ketchup mixed with brown sugar, spicy mustard and some of the sauteed garlic

*I can't really tell you how much I use because I cook by the "seat of my pants" so just use your judgment and put as much on as you would if you were seasoning burgers maybe? 

TIP OF THE DAY:  To insure you like the seasoning, I take a tiny bit of the mixture out after I season it and fry it up quickly (the size of a quarter maybe) and taste it that way you can adjust the mixture before you cook the entire meatloaf and you are less likely to be surprised at the end!

After I reprocess the meat - it makes the meat more tender to me but if you prefer leave it be and use the way it is - I season it with the seasonings and add the sauteed veggies, panko and milk and about a 1/4 C. of the ketchup sauce.  Save the remaining sauce for the top.  (You can also use tomato sauce in place of ketchup but I like the sweetness of the ketchup.)  Place a slice or two of bacon on the bottom of an aluminum foil lined pan (you will thank me later because the cleanup is nill).  After thoroughly mixing the mixture, form into a loaf and place on top of the bacon.  Pour remaining sauce directly on top of the loaf and place more bacon on top (I cut a piece in half and use the two halves but it is totally up to you depending on your level of bacon love!)  Bake in 375 degree oven about an hour.  Be sure to let this rest before you try to slice it - you will thank me for that tip!

Seasoned Rice w/ Sauteed Onions:

Cook rice according to package and yes, I think good rice makes a HUGE difference.  I prefer some type of aromatic rice, Basmati or Jasmine, it is worth the cost.  Come on, rice only costs like a dollar, so don't skimp here!  Instead of just water, use chicken stock to flavor your water, again love, love, love the GOYA chicken seasoning.  Add sauteed onions, maybe a 1/4 cup or so, along with some butter.  I had a cooked piece of bacon laying around so I plopped it right on top while it cooked and the flavor it added was really good - kind of mimicked the bacon on the meatloaf. 

Slow Cooked Blackeyed Peas:

If I have to tell you how to make black eyed peas, you probably aren't reading this far because you need more direction that I am able to provide.  There are lots of really precise cooks out there - I'm just not one of them!  If you are still reading, yea, just add some bacon, beef seasoning, onion, couple of good shakes of Crystal Hot sauce and a good bit of salt and let it do it's thing while you tend to more important things like making something chocolate for dessert!

The Best for Last!  Slices of Heaven!

I will not insult your intelligence by giving one iota of instruction here.  (Not sure of the exact definition of "iota" and it may not even be a word but one my grandmother made up to mean "bit".)  Just let your common sense lead you to peel or not peel (depending upon your locality), then slice and add a tiny plop of mayo on top, S&P and put on the plate next to the beautiful yellow rice on your plates.

Enjoy your dinner followed by something chocolate........

IN AN EFFORT TO ECONOMIZE...

Ok, yes the intention was to go out but the more I thought about it (and the more wine we consumed on the balcony watching the boats come in and the spectacular sunset), the more I decided to just save the money and stay in so it was off to the fridge to see what I could throw together!  I had chicken breasts, some cream, some Cavatappi pasta and lots of herbs and spices and even was willing to part with a little of my wine (for the cause) so off I went to the kitchen with Madeline Peyroux crooning in the background on the ipod!  Here's how it went down: 

I sauteed some garlic (shells and all) in some butter and olive oil with a little or a lot of cajun seasoning sprinkled about.  I pounded out a large chicken breast to about 1/4" thick, sprinkled it generously to cover with the seasoning and a little lemon zest and sauteed very quickly on high heat until completely browned on each side.  (I moved the garlic to the side off the heat - still in its shells).

I removed the chicken from the pan and then deglazed the pan with about a 1/4 Cup of wine and about a 2 Cups of homemade chicken stock (can use store bought but you know me, I like brag) and maybe a tablespoon of flour.  I put the chicken in a 350 degree oven and let it finish cooking for about 20 minutes (don't overcook or it will dry out).   I cooked the pasta just al dente.  While it was cooking, I sipped on my wine (not mandatory but really helps the end product) and whisked the sauce.  I also squeezed the garlic out of its shells and smushed it (smushed is a technical term if you aren't sure what it means then just smash it) and returned it to the sauce and whisked it thoroughly along with some lemon zest and grated parm.  When the pasta was done, I drained it really well and tossed it in the pan with the sauce.  Meanwhile I sliced the chicken and put it in the pan also.  I plated it with fresh grated cheese on top.  We had a really good Sauvingnon Blanc from New Zealand (one of my favorite areas), and I would recommend it "Clifford Bay" but as you can see from the picture if you are looking, the wine on the table is "Cupcake" because somebody drank all the other wine while cooking.  Oh well, *&(%! happens!

Wish me luck, now I have to convince Keith that the money I saved by not going out last night, is money I need to spend today at the Tanger Outlets in Foley, AL!  Oh and don't worry, I am going out   TONIGHT  for my birthday!



Lots of fresh grated Parmesan



Actually loved the pasta, wasn't my choice but what I had on hand and it worked really well!



DINNER FOR TWO WITH DREAMS OF OUTLET SHOPPING TOMORROW!







 

A Night Off for My Birthday!

Today's my birthday so I am taking the night off from cooking.  I know I said it is my passion and it is but a person can tolerate only so much "passion" so I am going to try the casual fare at Pappa Roccos Pizzeria located in beautiful Gulf Shores Alabama tonight!  I will let you know how the dinner and food were when we return. I hate to have to do it but we may have to sample the beer while we are there - it's mandatory!  I'll let you know how that goes too!  But first, confession time.  I was alone today, just me and the remaining three slice and bake chocolate chip cookies I found lurking in the back of my fridge. I think Keith put them there just to taunt me!  But remember, it is my birthday today AND it was storming outside and I was curled up in my chair with a book and the next thing you know, well a picture(s) is worth a thousand words...

So beautiful....

Ok, only one more...



Oh well...*&%#$ happens!



The Travel Channel and Crow Mtn. Guest Ranch

Recently Andrew Zimmern and the Travel Channel crew visited the Crow Mountain Guest Ranch located in Slipoff Hollow, AL (yes, that's the real name).  It is located in the gorgeous mountains in northeast Alabama, northeast from Scottsboro.  They are filming a series on Southern Hospitality and the Ranch was lucky enough to have them film there!  The ranch itself is spectacular with horseback riding, amazing guest quarters, hiking and more beautiful scenery than you can see in a lifetime!  (See link below).  This is the picture, with yours truly serving Andrew Zimmern, that was taken during the shoot when we served up our tasty menu of southern favorites!  If you ever have a chance you need to make trip to Northeast Alabama and visit the ranch!!

Here's the link to the Crow Mountain Guest Ranch:  http://crowmountainguestranch.com/

World Famous Tomato Tarts

This recipe is a version of my original "southern tomato pie" but condensed to a smaller version that works great at parties or for entertaining!

Ingredients:

Fresh ripened tomatoes
Fresh basil
Mayonnaise
Mozzarella Cheese
S&P
Good pinch of sugar
Fresh nutmeg
Phyllo tart cups (I use "Athena" you can find them in the freezer section by the pie shells)

Peel tomatoes.  You can peel by hand or cut an X on the top with a knife and plunge into boiling water with a fork in the end of the tomato for about 30 seconds and the skins will peel right off.  Squeeze tomatoes so that most of the seeds and juice come out - retain the juice for later. 

Dice the tomatoes and put in a colander to drain.  Add salt and pepper at this time - it will help the juices to come out (again retain in the same bowl of other juice for later).  After they have drained really well - put tomatoes between paper towels or a cloth and gently twist to get out more of the juice.  Put the tomatoes in a bowl and add fresh chopped basil and sugar (the sugar will take out some of the tartness of the tomatoes).  This is important because if you don't you will get a really soggy pie :(

Cook shells in hot 400 degree oven for about 10 minutes until browned.  Remove and let cool and set aside.  Turn oven down to about 375.

Mix equal parts of mayonnaise and shredded mozzarella cheese and add some chopped fresh basil and about 2-3 "zests" of fresh nutmeg and some pepper.  I don't add any salt because the cheese is salty enough.

With a small teaspoon, put small amount of tomatoes in each tart and top with an equal amount of cheese mixture.  Cook on 375 until well browned.

These are good served warm or room temperature.  I have not been successful making these ahead of time because the shells just get mushy.  Also, if you make the tomatoes the day before you have to refrigerate them and that takes so much of the taste out of them.  Sometimes I will make a bowl of the cheese mixture and the tomatoes in the morning and leave the tomatoes out until I am ready to bake. 

This is by far the number one requested recipe that I have.  Recently, it was used in a segment on the Travel Channel by Andrew Zimmern on his recent visit to Crow Mountain Guest Ranch in Alabama.  The show airs in November - can't wait to see these little babies on national television!  Here's a link to his facebook page featuring the recipe and some of the comments!  The post was on Sept. 13th - just look for the picture of the tomato tarts - the same on at the beginning of this recipe!

http://www.facebook.com/#!/AndrewZimmern