Smoky Buffalo Style Chicken Chili

7 May

Eating chili in May isn’t something I usually do. Chicago has been hit with rainy and gloomy weather the past few days. While the rain came down on Sunday afternoon, I was curled up on the couch enjoying this amazing chili.

It’s smokey. It’s cheesy. It’s crunchy. It’s like a nacho chili bowl.

I’m not going to go into great detail about this chili. We all know what chili tastes like… but there are two elements in this chili which make it a stand out. Pureed chipotle chilis and blue cheese. Never thought blue cheese would end up in my chili, but in this recipe it totally worked.

And like most chilis, it tastes even better the longer it sits. You’ll enjoy the leftovers.

Monday Night’s Dinner…YUM

Smoky Buffalo Style Chicken Chili, serves 4-6

  • 2 tablespoons EVOO (extra-virgin olive oil)
  • 2 pounds ground chicken
  • 2 carrots, chopped
  • 3 – 4 stalks celery, finely chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped or grated
  • Salt and pepper
  • 1 small can chipotle chiles in adobo sauce
  • 1 15 ounce can tomato sauce
  • 2 cups chicken stock
  • A couple of handfuls thin blue-corn tortilla chips
  • 1 cup shredded pepper jack cheese
  • 3/4 cup blue cheese crumbles
  • Pickled jalapeno chile pepper rings for garnish

Directions

  1. Heat the EVOO, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
  2. Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 to 4 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.
  3. When the vegetables are tender, stir in the chile-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
  4. Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.

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Take out at home – Beef & Broccoli

6 May

Take out Chinese food finds its place in my belly at least twice a month. There is a great Chinese restaurant in the middle of Wrigleyville with some of the most delicious dishes. The restaurant is walking distance, take out is ready in 20 minutes and they have some of the best crab rangoon I’ve ever had. I’m going to miss the convenience of this place when we move.

The Hubby stayed in South Bend this weekend… so when Friday night came around, I was craving Chinese food. However, I didn’t want the “meal for 2″ spread we usually get when it was just going to be me. Making your own Chinese food is just as quick as ordering take out. Plus, you’ll save one 3 things — Calories, Sodium and $$.

I used this opportunity of being home alone to make a Chinese meal I never order when Jim is around. Beef & Broccoli. Why? Because the man hates broccoli. Shocking, I know. I’ve tested his “I don’t this food” in the past by making him try a new recipe with that food. He always ends up liking it. I haven’t pressed the broccoli issue yet. But hey, in less than two weeks, we’ll be living together like a normal married couple. I’ll use that time to test out broccoli on him. And I’ll probably use this recipe to coax him into my broccoli loving world.

I’m glad I made this at home instead of picking up the phone and ordering take out. I think the sauce I made was much more flavorful than any other brown sauce I’ve had at a Chinese restaurant. Ginger, garlic and Sriracha makes your everyday soy sauce sore to new levels. Another good point to a homemade chinese meal – your veggies don’t get soggy. I did a quick blanching of broccoli (blanching – cooking veggies in hot water for a few minutes and then toss them in an ice bath) and then added the broccoli to the wok right before I was ready to serve. The broccoli had a great crunch and a vibrant color.

Beef & Broccoli at home was a TGIF kind of meal. If you’ve got your favorite Chinese place on speed dial, give your phone a rest and make this meal at home. I think you’ll be very happy with the results! Nothing tastes better than restaurant quality food and knowing you did it yourself.

Beef & Broccoli, serves 4

  • 2 tbs fish sauce
  • 2 tbs chopped fresh ginger
  • 1 tbs reduced sodium soy sauce
  • 1 tbs honey (you can add more if you like a sweeter sauce)
  • 1 tsp chili sauce (I used Sriracha)
  • 1 garlic clove, minced
  • 3 tbs water
  • 1 lb broccoli florets
  • 1 lb skirt steak, sliced thin
  • 2 tsp toasted sesame oil
  • 6 scallions, chopped
  • 1/2 sliced toasted almonds
  • 2 cups cooked brown rice

Directions

  1. To make the sauce – combine fish sauce through water in a small bowl. Set a side.
  2. In a pot of boiling water, cook broccoli for 2 minutes. Remove broccoli and put into an ice bath for another 2 minutes. Drain broccoli.
  3. The trick to thin slices of meat is to put the skirt steak in the freezer. You want it to firm up but it shouldn’t be completely frozen. The beef I purchased took about 2 hours to get to the right texture. Slice the meat against the grain.
  4. In a hot wok, add the sauce and the meat. Stir fry for about 3 minutes. Add broccoli, scallions and almonds. Stir for another minute to make sure everything gets coated with the sauce. Serve with cooked brown rice.

FYI – If you like a thicker brown sauce, you can add a slurry (cornstarch & water) to the wok before adding in the meat.

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Stuffed Portobello Mushrooms….on the grill

3 May

Turn off your oven! Make a pledge not to turn it back on until the fall. Summer is coming and no one likes a hot house.

It was in the 80′s today in Chicago…and for some reason I was craving stuffed mushrooms. Mushrooms stuffed with goat cheese and spinach. Usually I make stuff mushrooms in the oven, but there was no way that was going to happen today! I’ve got a grill — might as well use it.

I had my stuffed portobello mushroom for dinner, but this would be a great appetizer. Or you could slice it up and put in on toasted french bread.

The spinach and cheese provided most of the flavor, with the mushroom providing an earthy undertone and vehicle to get the filling from plate to mouth. I loved it! You will too!

Stuffed Portobello Mushrooms on the Grill, serves 8

  • 8 small portobello mushrooms
  • 2 tablespoons olive oil
  • 1 nine-ounce package frozen chopped spinach, cooked and drained
  • 1 container goat cheese (5.3-ounce) with garlic and herbs, or Boursin cheese
  • 1/2 teaspoon granulated garlic
  • Sea salt
  • Freshly ground black pepper

Directions

    1. Clean mushrooms and remove gills using a spoon. Brush all over with olive oil and set aside.
    2. Fire up your grill. While the grill is getting hot, mix the spinach, cheese, and garlic together in a bowl to make the filling.  Adjust seasoning with salt and pepper to taste.  Stuff each mushroom with a generous portion of the filling.
    3. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. (If you have a gas grill, don’t turn on all of the burners.) Clean and oil the cooking grate.  Place the mushrooms on the cool side of the grill, stuffed side up, cover, and cook until filling is bubbling and the mushrooms are well seared, about 20 minutes.  Remove from grill and serve immediately.

 

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Curry Honey Mustard Vinaigrette & Fruity Chicken Sandwiches

30 Apr

Wow. This was a mouthful. A delicious mouthful.

Grilled chicken sandwiches are great… but just the same ol’ recipe won’t do it for me. I changed up my everyday honey mustard vinaigrette recipe by adding in some curry and cilantro. YUM!

Switch out the traditional sandwich toppings with apple slices, red grapes and spring lettuce mix.

This isn’t your same ol’, same ol’ chicken sandwich.

I like this sandwich mainly because it’s tastes good (duh!) but it’s a great week night meal. It doesn’t require a lot of work, it’s healthy and you’ll love the way the curry flavor pairs with the apples & grapes.

Spice up your everyday chicken sandwich with this recipe…. and doesn’t it look like summer??!!

 Curry Honey Mustard Vinaigrette & Fruity Chicken Sandwiches, serves 2

  • 1 garlic clove, minced
  • 1 tbs Dijon mustard
  • 1 tbs honey
  • 1 tbs cilantro, chopped
  • 1/2-1 tsp curry powder (depending on your taste)
  • 1 cup olive oil
  • Salt & Pepper
  • 2 chicken breasts
  • 1/2 apple, sliced
  • 1/2 cup grapes, halved
  • 2 green onions, sliced
  • 1 cup spring lettuce minced
  • 2 sandwich buns

Directions

  1. In a bowl, add garlic, mustard, honey, cilantro and curry powder. Wisk. Stream in olive oil slowly while wisking. Taste. Add salt & pepper. Set bowl aside
  2. Turn grill to medium heat. Season chicken with salt & pepper. Grill chicken 8 minutes each side, or until no longer pink. Drench chicken with vinaigrette, cook one more minute.
  3. Toast your sandwich buns. Top sandwich bun with chicken, apples, grapes, green onions and lettuce. Drizzle vinaigrette over sandwich and on the top half of the bun.

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Quickie Breakfast Hash

27 Apr

I’m not above taking a short cut in the kitchen. Even though I can’t stand Sandra Lee on the Food Network, I do love her semi homemade mentality at times. These times usually happen for me in the morning. I’m hungry as soon as I open my eyes. “Must eat food” is my mantra and it usually gets me out of bed.

I love a good breakfast hash. I HATE cutting potatoes. Well, it’s more like I hate cutting potatoes in perfect little cubes. Can I get an Amen for frozen breakfast potatoes??

With my little short cut, this meal will be in your belly in about 15 minutes. Cut up an apple, garlic, ham, onion & red pepper. Saute with potatoes. Poach egg. Plate hash with the egg. Garnish with basil.

You’re done… and you get this.

Quickie Breakfast Hash with Poached Eggs, serves 2

  • 1/2 apple, diced
  • 1 garlic clove, minced
  • 1/2 onion, diced
  • 1/2 red pepper, diced
  • 1/4 cup diced ham
  • 2 cups frozen breakfast potatoes
  • 1/2 tsp red pepper flakes
  • Salt & Pepper
  • 2 eggs
  • White wine vinegar
  • Basil leaves, for garnish

Directions

  1. In a saute pan, drizzle some olive oil. Add apples and the next 5 ingredients into the saute pan. Cook for 7 minutes at medium high heat. The potatoes are done when they start to brown. Taste and season with salt & pepper.
  2. First bring water in a saucepan to almost boiling. Add a couple splashes of vinegar to the pot. (This trick gives you the perfect poached egg!) Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg-white closer to their yolks. This will help the egg whites hold together. Let the egg cook for 3-4 minutes, longer if you like a well done egg. Fish out the egg with a slotted spoon and let excess water drip into the pan.
  3. Top hash with poached egg & basil.

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Whiskey Glazed Pork Chops and Grilled Peaches

25 Apr

I made this on Saturday night. My husband was thrilled I was making something with his drink of choice. Whiskey.

After his first bite, he named this recipe “Party Boy Pork Chops.” I’m pretty sure that’s a good thing.

I’m not a huge fan of whiskey…. but I really liked this grilled pork chop! You can taste the whiskey, but it pairs nicely with the grilled peaches. I was bummed my grocery store didn’t have fresh peaches, so I substituted canned peaches. I think it turned out better — the peaches were so sweet!

This was the perfect meal to eat on a Saturday night. I was happy to use my grill and infuse some booze into our meal.

I learned if I ever need to sweet talk my hubby, I don’t need to talk… just serve him some Party Boy Pork Chops and I’m sure he won’t be able to tell me no. :)

Whiskey Glazed Pork Chops and Grilled Peaches

  • 1/3 cup whiskey
  • 1/4 cup honey
  • 3 tbs low sodium soy sauce
  • 1 tbs brown sugar
  • 1 tbs extra virgin olive oil
  • 1/2 tsp ground ginger
  • 1/4 tsp red pepper flakes
  • 1/4 tsp black pepper
  • 4 pork chops
  • 2 peaches, halved (or 1 can of halved peaches)

Directions

  1. Mix the whiskey and the next 7 ingredients in a bowl. Transfer about 6 tablespoons of the marinade to a small microwave bowl. Add pork chops and peaches to the remaining marinade. Let it sit for 30-60 minutes.
  2. Grill pork chops and peaches. Cook for 5 minutes on each side or until the pork is done.
  3. Warm up the remaining marinade in the microwave for 90 seconds. Spoon over pork chops and peaches.
  4. If you want an additional side — saute up some spinach in olive oil and sprinkle in some almonds. Just when the spinach starts to wilt, take spinach off the heat and add a little lemon juice to the spinach.

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Bays English Muffin Pizza Challange

23 Apr

This post has been loooong overdue….but I’m happy to say I won’t be homeless come June 1st. We signed our new lease for a 2 bedroom apartment in Bucktown last week. I was VERY happy not to be looking for apartments this weekend. Instead, I made 3 new recipes! Here is the first.

“What is that,” do you ask?? It’s a very delicious Thai Chicken Pizza on Bays English Muffins. My sorority sister/Kendall Alum/Fellow Blogger, Rebecca from Homemakers Habitat, informed me of a recipe challenge with Bays English Muffins. Here are the details from Bays Website– Beginning April 1 through May 31, 2012, enter your original Bays English Muffin pizza recipe online at www.bays.com and begin competing with others for a chance to win a VIP trip for 2 to Italy, the place where pizza was born.  In addition to the grand prizewinner, five finalists will win a case of Bays English Muffins.  The winner will be announced on their webpage and on Facebook page in mid-June of 2012.

What’s your favorite pizza? Have you tried a Bays English Muffin? I must admit, I don’t buy english muffins too often. But after eating several Bays English Muffins, they are my new favorite brand. Why? This may sound strange, but I LOVE how easy they are to separate in half. No knife needed, no crumbs all over the place. And they taste really good!!

I’m challenging all of you to give this recipe contest a try. It’s so easy! Just think of your favorite foods and make it into a pizza on a Bay English Muffin. My only request is if you win the VIP trip, you have to take me. I promise I’ll be a very entertaining traveling companion. :)

Thai Chicken Pizza on a Bays English Muffin, serves 1

  • 1 Bay English Muffin, halved
  • 2 tbs Spicy Thai Chili Sauce
  • 2 tsp shallots, thinly sliced
  • 1/4 zucchini, thinly sliced
  • 1 tsp red chili flakes
  • 1/4 cup shredded chicken
  • 1/4 cup reduced fat cheese, shredded
  • 1 tsp cilantro
  • 1 tsp basil

Directions

  1. Pre-heat oven to 350 degrees. Spread Thai Chili Sauce all over the english muffins. Top with shallots, zucchini, red chili flakes and chicken. Cover with cheese. Bake for 8-10 minutes.
  2. When the cheese is melted, top pizza with additional Thai chili sauce. Sprinkle cilantro and basil as a fresh finishing touch!

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