recipe – Page 13 – Fervent Foodie

Black & White Chicken Chili

November 12, 2010 1 Comment

Every year, my company holds its annual Crockpot Fest where employees anonymously submit chilis and soups to a contest judged by our fellow coworkers. I’ve never participated in the crockpost fest from the submission side of things, though I have been more than happy to taste everyone else’s creations!

Given the recent relocation of my wildly attractive boyfriend Winking smile I suddenly have quite a bit of free time on my hands (which my Type A Personality is feverishly seeking to fill), so I thought this contest would be the perfect opportunity to start catching up on all the quality kitchen time I’ve been missing out on.

I decided to go with my spin on this recipe, which I call Black and White Chicken Chili.

As with any great recipe, it started off with a big fat onion:

Then it was time to bring on the HEAT. If you can’t take the heat… well… don’t eat the chili. Just sayin’ Winking smile

The heat in this recipe came in the form of chopped green chilis, jalapenos, and cayenne pepper along with some garlic, cumin, and dried oregano.

First up, I heated up a tablespoon of olive oil in a large pot and then dropped in the chopped white onion:

Then I sat back and let the onions do their thang.

Once they were soft and translucent, I added the seasonings, chilies, garlic, and jalapenos and let everything jive together for a few minutes:

Then I tossed in my black beans:

And the white beans:

And gave everything a nice stir. Isn’t it beautiful?

Next up, I added the chicken broth, chicken stock, and shredded chicken:

I popped a lid on the pot, and let the chili meld together for about 15 minutes. Then I added 1 cup of shredded cheddar jack cheese:

YESSSSSSSSSSSSS.

Once the cheese melted, I turned the pot off to let everything cool down.

As with all soups, making this chili the night ahead makes for EVEN BETTER tasting chili the next day. Here’s a shot of my hard work at the contest:

Gotta love an accountant’s humor hahaha…

Another great thing about this chili is that it freezes really well. Last time I made it, I portioned it out into six individual servings and popped four of them into the freezer. Gotta love that!

Next time I make this chili, I think I’ll start off with a rue to help thicken things up a bit. As it stands, it’s a bit more like a choup than a chili. 🙂

Black & White Chicken Chili Ingredients List (Serves 6)

1 tablespoon olive oil
1 big fat onion
3 cloves garlic (and by 3, I mean 5)
8 ounce can diced jalapeno peppers
4 ounce can chopped green chile peppers
2 tsp ground cumin
1 tsp dried oregano
1 tsp ground cayenne pepper
16 ounces reduced sodium chicken broth
8 ounces chicken stock
3 cooked and shredded chicken breasts
2 cans great northern beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup shredded Cheddar Jack cheese

Stats on 1 Serving: 351 calories, 38g carbs, 11g fat, 27g protein, 14g fiber

Ramblings, Recipes, Slow Cookin

Some like it hot

November 3, 2010 6 Comments

There is a small portion of the population out there that crave heat in their food. These are the people who actually enjoy the runny nose you inevitably get when eating something hot. The people who know when others say something is “hot” it won’t even phase them because of their extreme tolerance for heat. The people who’ve contemplated carrying around a bottle of hot sauce in their purse/bookbag/car. The people who have found a way to incorporate buffalo sauce in to breakfast, lunch, AND dinner. The people who constantly get asked “you put hot sauce on that?!”

You know who you are.

This recipe is for you.

I bring you slow-cooked buffalo chicken sandwiches:

When I first stumbled upon this recipe, I KNEW it was destiny. Buffalo chicken dip is a staple in my circle of friends and family, so how could a buffalo chicken sandwich NOT be amazing?

Simple answer. If you like hot food, you will love this sandwich.

The recipe was very easy to throw together.

Throw the following into a plastic baggie to marinate overnight:

4 raw skinless boneless chicken breasts
3/4 of a Quart (24 ounces) buffalo wing sauce (use your favorite brand–we used Gionino’s, of course)
1 package dry ranch salad dressing mix

The next morning toss the marinated chicken into a crockpot, and cook on low for 6 hours. Once the chicken is cooked, pull the breasts out of the crockpot and shred them up with two forks. Toss the meat back in and then add:

2 tablespoons butter
8 ounces of buffalo wing sauce (which is the remainder of the quart)

Cook for one hour more, and then serve on top of a toasted kaiser roll.

To make the sandwich even more amazing, add some pepper jack cheese.

Awwwwww yeeahhhhhhh.

WARNING: Things may get a little sloppy. But true hot sauce lovers like to become one with their food, am I right? 😀

What I ate

A sandwich BUILT for Hummus

August 26, 2010 4 Comments

It’s Thursday, and I am one happy lady. Thank you to those of you who commented on yesterday’s tell me something happy post. Each one of your comments resulted in a big smile on my face, and I thank you again and again for sharing your happy thoughts with me!

Breakfast #1

Today I planned on eating the last of the scrambled eggs I cooked up on Sunday, but I was in the mood for something a little different. Something with a little kick. And when I’m in such a mood, I turn to my friend Frank. Frank’s Red Hot that is 🙂

Come to think of it, I can’t leave out my good friends George and Mama Lupe either! Frank, George, and Mama Lupe all contributed to my yummy breakfast wrap.

Leftover scrambled eggs + several shakes of Franks atop a Mama Lupe low carb tortilla:

Then I wrapped it up burrito-style and grilled on the George for about 5 minutes, until the eggs were hot and the tortilla was crispy.

I also heated up the broccoli in the microwave… Unfortunately my microwave doesn’t have a human name… Frank, George, Mama Lupe, and Emerson (I guess Emerson could be a last name).

I swear the George Foreman grill is one of the most amazing kitchen gadgets on earth–or at least the most amazing one in my kitchen!

Stats on B#1: 208 Calories, 15 g carbs, 8g fat, 24g protein, 6g fiber

Breakfast #2

Overnight oaty goodness:

It’s getting cold in the mornings now… I have a feeling pretty soon I’ll be saying farewell to cold oats and heading back to the warmth the traditional hot oats. *Sigh*

Stats on B#2: 233 calories, 44g carbs, 5g fat, 6g protein, 7g fiber

Lunch

Ive blabbed my Trader Joe’s sob story on this blog many a time.. Sooooo far to drive (~1 hr away) to the nearest TJ’s… So sad. Luckily, my mom picked me up some Trader Joe’s Hummus on her last trip to TJ’s! WOOOOOOT!

The hummus was not an afterthought for today’s sandwich, not a mere condiment to go on the bun. No. Today’s sandwich was BUILT specifically for Trader Joe’s Cilantro Jalapeno Hummus.

This sandwich consisted of a Pepperidge Farm 7 grain deli flat & a four ounce grilled chicken breast:

That I topped off with sliced tomato, onion, and the STAR of the show: Trader Joe’s Cilantro Jalapeno Hummus

Then I added some fresh spinach and some sprouts. Excessive veggies? Perhaps.

Check out the height on this sucker:

I also had some leftover roasted cauliflower on the side. Cauliflower might looking boring, but trust me. It was fab.

Layers of FLAVOR.

Stats on Lunch: 364 calories, 35g carbs, 5g fat, 46g protein, 11g fiber

QUESTION: What did YOU have for lunch today? I’m always looking for ways to shake up my lunch routine!

What I ate

No recipes, just deliciousness.

August 25, 2010 2 Comments

After work today, I went for a walk with my sister through the park near her house. I have to admit, walking and talking with someone is a whole heck of lot more fun than running by yourself. Just sayin.

After the walk, I headed to the BF’s to make up some dinner. That’s 2 times in one workweek! GASP! Anyway, I had no recipe in mind–I just wanted something TASTY and simple. And I had a crap ton of veggies to use up in my fridge. When all else fails, make fajitas. That’s my life motto actually 😉

First up, I chopped up a green pepper, red onion, a small zucchini, and some white mushrooms and tossed them with a little extra virgin olive oil, garlic salt, cajun seasoning, and black pepper:

Next I made some pico-de-gallo out of some fresh cilantro, tomatoes, red onion, lime juice, garlic salt, and black pepper. Pico-de-gallo. PICOOOOO-de-GALLO… Have you guys seen that Wendy’s commercial?? Makes me laugh every time.

I let the veggies cook for about 15 minutes on the George, then loaded up 1 Mama Lupe low carb tortilla and a big bed of lettuce with the veggies, PIIICCOOOO-de-GALLO 😉 ) , banana pepper rings, some shredded grilled chicken (which I cooked up Sunday night), some Tostitos salsa (leftover from last night’s Mexican Meatloaf), and some Stonyfield Farms Plain Fat-Free yogurt:

Fantastic.

Side note – Have you checked out the ingredients on Tostito’s salsa? It’s all natural, and I didn’t even realize it! Props to Frito Lay!

BTW – I’ve found that Stonyfield Farms Plain Fat-Free yogurt makes an EXCELLENT substitution for sour cream. This makes me very happy indeed 🙂

Recipes, What I ate

Dinner in under 10 Minutes

August 21, 2010 5 Comments

Change of plans! Due to the torrential down pour that’s being dumped on us in northeast Ohio, there was no cooking out today.

Instead, I was left with the task of cooking myself a dinner using only ingredients I had in the house. I opened up the pantry to find a bag of Carba Nada pasta begging to be eaten:

I also happened to have some grilled chicken breast leftover from Tuesday night’s cookathon, and in the deep dark depths of my freezer I was lucky to find a single serving of Classico Fire Roasted Tomato & Garlic pasta sauce. Just another perfect example to validate my love and obsession for freezing foods in individual servings 🙂

Batch cooking your meats saves a TON of time throughout the week, but towards the end of the week the meat (especially chicken) can start to get a little dry. When I make pasta sauce with any sort of meat, I like to steep the meat in the sauce, which makes it nice and juicy and tender.

So, while I was waiting for the pasta water to boil, I put the pasta sauce in small pan and added about 3 ounces of grilled chicken and my typical pasta sauce barrage of spices: S&P, Red Pepper Flakes, Dried Oregano, Dried Basil, Onion Powder, and Garlic Powder. All you really need to do is open up your spice cabinet and toss in a few shakes of whatever sounds good to you 🙂

Once the water was boiling, I dropped a serving of the Carba Nada pasta into the pot. Carba Nada only takes 5 minutes to cook (awesome!) and is only 140 calories (AWESOMER!), 24g carbohydrates, 12g protein, and 6g fiber. And it ACTUALLY tastes good.

While the sauce and pasta were getting their grooves on, I made a small side salad with some lettuce, tomato, onion, and Ken’s Steakhouse Light Balsamic Dressing.

Dinner is served my friends!

Pastalicious

Chow time!

Dinner in under 10 minutes… sure tastes good!

Stats on dinner: 398 calories, 48g carbs, 8g fat, 32g protein, 13g fiber

If you are interested in trying out the Carba Nada pasta, I recommend ordering from Netrition because they have $4.95 flat-rate shipping. (I also order my Mama Lupe low-carb tortillas, PB2, and Joseph’s Bakery products on this site)

QUESTION: What’s your favorite done-in-under-ten-minutes dinner?

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