White Bean Chicken Chili

Despite the fact that our house sounds like the brass section of a symphony after cooking this chili, we make White Bean Chicken Chili at least once every few months.  There's no denying this recipe is far healthier than ground beef versions. With heart healthy beans, very little fat, and tons of lean protein and fiber, you can't lose. And the cost to make it is around 5 bucks for a huge crockpot. Have I sold you yet?

If you want to make your life really easy, double the peppers, onion, and spices blend and freeze half for a later date. And don't let the amount of peppers scare you, this recipe is pretty mild.

1.5 lb dried great northern beans

1 lb chicken breasts

6 c. chicken broth

3 jalapenos

2 large poblano peppers

2 large anaheim chilis

2 medium onions

5 cloves garlic

1 tbsp cumin

1 ½ tsp. coriander (add more to taste)

salt and fresh ground pepper to taste

3 tbsp. lime juice

¼ c. cilantro (minced)

4 green onions (sliced)

1 fresh jalapeno, minced

Overnight: In a crockpot cook frozen chicken breasts in 1 ½  c. chicken stock, a shake of dried onion flakes and dried minced garlic.  Cook on low until tender and easy to shred.  (You can also pan fry the breasts, but cooking them in the crockpot adds a lot of flavor).

Pour beans into a large stock pot filled with cold water.  Make sure the pot is large enough to hold double the height of the dried beans.  Let soak over night.

In the morning:  drain the beans and refill with fresh water and 1 tbsp. salt.  Boil on medium-high heat for 1 hour, adding water as needed. 

Meanwhile, finely dice the jalapenos, poblano peppers, Anaheim peppers, onions, and garlic. Using a food processor cuts the time. Sauté in 1 tsp. olive oil until soft.  Use don’t need much olive oil (if any) to soften the peppers. The liquid in them keeps them from sticking. Add coriander and cumin and cook until fragrant.

In a blender, puree 1 cup of the softened beans, 1 cup of the pepper mix, and 1 c. of broth. 

In the crockpot, add the beans, sautéed peppers, pureed mix, and chicken broth.  Cook on low all day.

Thirty minutes before you’re ready to eat, stir in the shredded chicken.  Cook until heated through.

When you’re ready to eat, blend in the lime juice, cilantro, green onions, and fresh jalapeno.

Top with sour cream, sharp cheddar cheese or tortilla chips.

Thai Basil Stirfry

This meal can be made in about the time it takes to make the rice.  Gotta love that! 

Thai Basil Stirfry

I usually do this by eye, so add more or less vegetables (or everything) as you like, just make sure the oyster sauce is enough to lightly coat everything.  

Also, you can make this with dried basil when it's harder to get, but the fresh really makes the dish.

If you don't have chili oil you can use olive oil and another 1/2 tsp red pepper flakes, but it won't be a spicy and it changes the flavor a bit.  

3/4 lb chicken

1 tbsp. chili oil

1/2-1 tsp. red pepper flakes

1 med. onion, cut into thin strips

2 red bell peppers, seeded and cut into thin even strips

4 cloves garlic, minced

2-3 tbsp. oyster sauce

20 basil leaves, thinly sliced

Cut raw chicken into thin strips.  Heat skillet, add chili oil, garlic and pepper flakes (make sure not to add the flakes directly to the oil unless you add the chicken right after, if they get burned in the oil I swear it will burn your sense of smell away.)   

Add chicken.  Cook until golden and no longer raw.  Set aside.   

Stirfry onions and peppers until just tender. Add in the cooked chicken.  Add the oyster sauce until it lightly coats everything.   

Remove the pan from heat and sprinkle in the basil.  Toss and serve with hot rice.

Chicken with Olives and Capers over Spicy Lemon Pasta

Every once in a while I come across a recipe so awesome and so impressive (not to mention FAIL PROOF) that I make sure I serve it every time I have company over.  The great thing about this recipe is you can prep everything the day before, and just throw it together on the stove when company comes. 

First: Prepare the chili oil (you can half this recipe and it should make enough to cover 2 meals)
 

Chili Oil:

2 cups olive oil

4 teaspoons dried crushed red pepper flakes

Combine the oil and crushed red pepper flakes in a small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.

Remove from heat. Cool to room temperature, about 2 hours.* Transfer the oil and pepper flakes to a jar. Keeps up to 3 months.

 *If you don't have time to wait, just add red pepper flakes to your dish to add some spice.

 

Spicy Chicken

2-3 chicken breasts

Salt and freshly ground black pepper

1-2 tablespoons Chili Oil

1 tablespoon minced garlic

1 cup pitted, coarsely chopped green olives

4 tablespoons chopped fresh Italian parsley leaves (+1/2 c. for pasta recipe since you're already chopping)

1 1/2 tablespoons drained capers

2/3 cup dry white wine (or white cooking wine)

Sprinkle the chicken with salt and pepper. 

Heat the oil in a heavy large frying pan over medium-high heat. 

Add the chicken and cook until golden brown, about 5 minutes per side.  

 Slice chicken into thin slices and add back to the pan. 

Stir in the garlic, olives, 3 tablespoons of parsley and capers. Add the wine. Bring to a boil. Reduce the heat to medium-low. 

Cover and simmer, stirring occasionally, about 10 minutes.

Transfer the chicken mixture to a bowl. Sprinkle with the remaining 1 tablespoon of parsley and serve.

While the chicken is cooking, put together the  pasta sauce.

Fiery Angel Hair Pasta

1 pound angel hair pasta

1/3 cup Chili Oil, recipe follows

1/2 cup chopped fresh Italian parsley leaves

1 lemon, juiced

1-2 tablespoons lemon zest

Coarse sea salt

Dried crushed red pepper flakes

1/2 teaspoon grated lemon peel, optional

2/3 cup freshly grated Parmesan

Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until tender but still firm to the bite, stirring occasionally. 

Drain, reserving 1 cup of the pasta water.

Stir the oil, parsley, lemon juice and lemon peel in a large serving bowl. 

Add the cooked pasta and toss.  

If needed add reserved pasta water, 1/4 cup at a time, to moisten. 

Season the pasta with salt and red pepper flakes, to taste.   

Sprinkle with the Parmesan and serve.

 

I love to serve this with homemade Rosemary Focaccia and a salad.  Enjoy!  

Finally, we're in business!

So it's been a grueling process of putting together this blog.  Mostly because I strayed from what I knew and tried to build a wordpress.  Big mistake.  Now that this blog is running, I plan on making some good additions to the blogosphere.  But first, I need to make dinner.