Reward for a long day

I took Samantha and a friend skiing today (I don’t ski but I’m transportation).  I got home 10 minutes before my paddle tennis game.  I was so happy that I had made the chicken chipotle chili yesterday.  What a treat to come home to that!

Chicken Chipotle chili

  • 3 TB canola oil
  • 2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans, rinsed and drained

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream, cheddar cheese and tortilla chips.

Chili weather

Fall is in the air.  Temperatures are dipping at night and I’m going to have to find the scraper for my windshield.  That means it is great weather for chili and soup and this one is Samantha’s favorite.  I’m hoping I made enough for frozen leftovers!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with cheddar cheese, sour cream and tortilla chips.

chili

By Request

When your child requests that you fix a meal that is easy, healthy and produces leftovers for the freezer, it is certainly easy enough to accommodate that request.  Particularly when your child is still somewhat of a picky eater.  Samantha loves the chipotle chicken chili and has been asking for it but when it was 90 degrees, I did relent now that it’s cooler.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

So easy a child can make it!

On Sunday afternoon we made chicken chipotle chili.  I say “we” because Samantha (9 years old) did most of the work with a little direction from mom.  We had it for dinner last night and the best part is that Samantha also likes eating it.  She was very proud of herself for being so involved with the cooking.  This also freezes well so the leftovers have been added to all of the yummy stuff piling up in our freezer.  Mom is going to get some more nights off!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Tonight we had the Pizza Amatriciana.  Samantha decided that she would take 1/4 of the pizza crust and top it with plain sauce, Mozzarella cheese and some cooked bacon.  Love that we are getting closer and closer to more nights when we are eating the same thing!

Pizza Amatriciana

  • 4 slices of bacon
  • 1 medium onion chopped
  • 2 cloves of garlic (I was out of garlic so substituted shallots) chopped
  • 3 TB red wine
  • 1/2 tsp crushed red pepper
  • 1 can fire-roasted diced tomatoes, drained
  • 1/2 cup mozzarella cheese
  • 1 pizza crust

Cook bacon until crisp and drain on paper towels.  Discard bacon grease reserving about 1 TB.  Cook chopped onion (and garlic or shallot) in bacon grease until golden, about 10 minutes.  Add wine and stir in.  Add red pepper and tomatoes and bring to a boil.  Cook until thickened, about 10 minutes.

Top pizza crust with topping and crumble reserved bacon on top.  Top with mozzarella cheese and bake at 450 for about 8 minutes.

Cooking ahead

Tonight was one of those nights.  Samantha had her annual physical and a piano lesson and homework.  I had paddle tennis at 6:00 and Keith had paddle tennis at 7:45.  Fortunately, I was prepared with chicken chipotle chili that I made last night.  Samantha has decided that she likes chili which makes life even easier.  Dinner for everyone on their own schedule and leftovers in the freezer for another crazy night!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Super bowl eating

My husband is not a big football fan but he is a big fan of making and eating chili and that is his Super Bowl tradition.  He did win a chili competition and has an impressive trophy from the occasion.  This is the chili that converted me to liking chili in the first place.  Now that I like it, I like multiple variations so I’m sharing a turkey and a chicken chili recipe – both of which came from friends and both of which I’ve enjoyed on multiple occasions.  I’m also sharing my chicken chipotle chili so choose a variation and cook away.  (The other plus of course is that chili freezes so well – so your hard work won’t just be rewarded on game day!

Beef and sausage chili

This will serve 15 – 20 people so you’ll need a good sized stockpot (we use a 12 qt pot).

  • 1/4 cup olive oil
  • 3/4 lb of chopped yellow onions
  • 1 lb sweet Italian sausage, removed from casings
  • 2 lbs ground beef
  • 2 lbs sirloin, cut into small cubes
  • 3 tsps fresh ground pepper
  • 1 12 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1 1/2 TB minced garlic
  • 1 1/2 oz cumin
  • 2 oz chili powder
  • 1/4 cup Dijon mustard
  • 1 TB salt
  • 2 TB dried basil
  • 2 TB dried oregano
  • 3 lbs canned  plum tomatoes, drained
  • 1/4 cup dry red wine
  • 4 TB lemon juice
  • 1 dash Tabasco
  • 1/3 cup chopped fresh dill
  • 1/4 cup chopped Italian parsley
  • 1 can dark red kidney beans, rinsed and drained
  • 1 can light red kidney beans, rinsed and drained
  • 2 cans (5 1/2 oz) of pitted black olives, drained

Heat olive oil in a large stockpot.  Add onions and cook over low heat, until tender (about 10 minutes).

Add sausage meet, ground beef and sirloin cubes and cook over medium high heat until meat is well browned.  Drain as much fat as possible.

Reduce heat to low and add all ingredients except olives.  Stir well and simmer for about 25 minutes.  Taste and adjust seasonings.  Add olives and heat through.  Serve with shredded cheddar cheese, sour cream, chopped red onions and jalapeno peppers (for those who like it spicy) and cornbread.

Turkey Chili (courtesy of Gill)

  • 1 lb of ground turkey
  • 2 tsp olive oil
  • 1 chopped onion
  • 1 clove chopped garlic
  • 1 bunch of cilantro, chopped
  • 1 can of black beans, drained
  • 1 can of corn, drained
  • 1 can of tomato soup
  • 1 can of chopped tomatoes
  • chili seasoning to taste

Brown onions and garlic in oil.  Add turkey and cook (do not drain).  Add remaining ingredients and simmer 45 minutes to 1 hour.  Serve with shredded cheese, sour cream and corn bread.

White Chicken Chili  (courtesy of Julie)

  • 2 cans (15 1/2 oz. each) of white beans, rinsed and drained
  • 1 -2 cups of chicken broth
  • 1 TB minced garlic
  • 2 cups chopped onions
  • 1 TB olive oil
  • 4 oz can chopped green chili
  • 1 poblano chili, seeded and chopped
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • Dash of hot pepper sauce
  • 4 cups poached boneless, skinless chicken, cubed

In a large pan combine  the beans with the chicken broth.  In a small saucepan, saute the onion and garlic in oil until soft and translucent.  Add chilis and seasonings and mix thoroughly.  Add onion-chili mixture to the beans.  Add the chicken cubes and cook over low heat about 5 minutes or until chicken is heated through.  Add more chicken broth if needed.  Serve with shredded cheddar cheese, chopped scallions or salsa.

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

 

 

Freezer friendly

I have to go out of town for a few days.  Nobody in my house is very excited about this.  The bright side for them is that they won’t starve in my absence.  In fact, my husband has a choice of some different things that are in the freezer.  Here are a few of our favorite freezer friendly, make ahead meals. that let you take a night off or make sure that your household never goes hungry.  Other ideas on blog that you can search for include any lasagna (chicken pesto, seafood, etc.), most chilis and soups and most stuffed chicken breasts.  Stay warm!

Chicken Chipotle chili

  • 3 TB canola oil
  • 1 1/2 lbs boneless, skinless chicken breasts cut into small cubes
  • 2 chopped onions
  • 1/4 cup flour
  • 2 TB chili powder
  • 1 TB ground cumin
  • 1/2 tsp kosher salt
  • 1 qt chicken stock
  • 28 oz can fire roasted diced tomatoes, drained of about 1/2 of liquid
  • 3 canned chipotle peppers in adobo sauce, roughly chopped
  • 2 cans black beans

Heat oil in a heavy sauce pan and brown chicken cubes (about 5 minutes.)  Remove chicken and drain on paper towels.  Pour off fat leaving about 1 tablespoon in pan.  Add onions and brown about 4 – 5 minutes.  Return chicken to pan.

Stir together flour, chili powder, cumin and salt and sprinkle over onions and chicken.  Stir and cook about 1 minute.  Add stock, tomatoes and chipotles and simmer covered about 30 minutes.  Add black beans and cook another 10 minutes.

Let cool and then refrigerate until ready to serve.  Serve with sour cream and tortilla chips.

Saucy Sirloin

  • Tenderloin tips or cubed beef, about 1/2 pound
  • 1/4 cup flour
  • 1 tsp dry mustard
  • 1 tsp olive oil
  • 1 tsp butter
  • 1 clove garlic, minced
  • 4 scallions, thinly sliced
  • 1 can whole mushrooms, drained
  • 1 tsp Worcestershire sauce
  • 1/3 cup red wine
  • 1 can consomme

Combine flour and dry mustard and toss beef cubes until coated.  Over medium heat, swirl in olive oil and butter and brown beef until just done.  Add garlic and scallions and stir for 30 seconds.  Add mushrooms and Worcestershire sauce and cook stirring for 2 -3 minutes.  Add wine and scrape brown bits from pan, stirring into sauce.  Add consomme and simmer until ready to serve over rice.

Cream of Maryland crab soup

  • 6 T butter
  • 3 large onions chopped
  • 3 T chopped garlic
  • 48 oz frozen corn
  • 2 28 oz cans chopped tomatoes
  • 2/3 cup chopped fresh basil
  • 1/3 cup chopped fresh parsley
  • 2 tsp dried oregano
  • 1 1/2 T dried thyme
  • 1 1/2 teaspoon Old Bay (or more for zing)!
  • 3/4 teaspoon crumbled bay leaves
  • 1/2 teaspoon cayenne pepper
  • 6 1/2 cups bottled clam juice (6 bottles)
  • 2 1/4 cups whipping cream
  • 2 lbs fresh crab meat

Melt 6 T butter.  Add onion and garlic – sauté 8 minutes.  Add 32 oz corn and sauté 5 minutes more.  Add tomatoes and all spices listed above.  Stir 2 minutes.  Purée remaining  corn and 3 cups clam juice in blender and add to pot.  Add remaining clam juice and cream.  Simmer 20 minutes until corn is tender.  Last, add crab meat.

Mushroom Lasagna

  • 2 Tb butter
  • 2 TB olive oil
  • 2 shallots, minced
  • 2 pounds assorted mushrooms (I used cremini, shiitake and oyster but use whatever you like), cleaned and sliced
  • 1 package dried Porcini mushrooms (optional)
  • 1/2 cup chicken stock (optional)
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • 1 package lasagna noodles
  • 1/2 lb Fontina cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup shredded Mozzarella cheese

In a heavy skillet, melt butter and olive oil.  Saute shallot until soft.  Add mushrooms and cook stirring occasionally about 15 minutes.  Add wine and cook an additional minute.

Meanwhile, in a saucepan, bring chicken stock to a boil.   Add dried porcini mushrooms and boil 5 minutes.  Strain through cheesecloth or a coffee filter, reserving stock.  Rinse mushrooms and add to mushrooms in skillet with reserved stock.

Add milk and half and half to mushroom mixture and simmer about 5 minutes.

Cook lasagna noodles according to package directions.  Drain and rinse with cold water to stop cooking.

Butter a 9 x 13 pan and spread with 1 layer of lasagna noodles.  Top with half of the mushroom mixture and half of the cheeses.  Add another layer of lasagna noodles and remaining mushrooms and cheese.  Top with lasagna noodles.  (I dotted the top with butter and additional Parmesan cheese but next time I would brush with melted butter and/or olive oil to keep from getting too crisp.)

Bake at 350 for 15 minutes covered with aluminum foil and then 15 minutes uncovered.  Serve hot.

Chicken and Eggplant Casserole

I got this recipe from my cousin’s wife many years ago.  It was served when my cousin’s daughter was baptized and I immediately begged for the recipe.  It is not low calorie but it is delicious.  It is one of those things where the prep time to cook all of the eggplant and chicken is significant but it is all done ahead of time so it is great for a buffet.  Once again, everybody loved it and the leftovers freeze well.  I made a double batch of this and the shell recipe above is doubled.  We had leftover of both but we were into the second casserole dish of each.

  • 1 eggplan, skinned and sliced thin
  • 1 lb chicken scallopini or cutlets
  • 2 eggs, beaten
  • 1/2 cup flour (you may need more)
  • 1/4 cup Romano cheese grated
  • 1/3 cup olive oil
  • 1 qt prepared tomato sauce (I used Graul’s fresh spaghetti sauce and marinara sauce mixed together)
  • olive oil
  • 1 lb mozzarella cheese, sliced
  • 3 Italian meatballs crushed (I bought at Trinacria)

Salt sliced eggplant and stack between layers of paper towels with a weight on top (I use a heavy cookbook).  Leave for 2 – 5 hours and then pat dry.  Dip eggplant in beaten egg and then flour.  Heat olive oil and fry eggplant until golden brown (remove to drain on paper towels as you go.)  Repeat process with chicken.

Place a thin layer of tomato sauce in the bottom of a casserole dish.  Cover with eggplant.  Sprinkle with Romano cheese and then cover with slices of mozzarella.  Top with crushed meatballs, more sauce and a layer of chicken.  Add more sauce, then eggplant Romano and mozzarella.  Bake 30 minutes at 375.