Chicken Chili

October 13, 2013

Chicken Chili - Sweet and Savory Kitchens

Margaux says…

We have been BUSY around here.  With Desi starting school and Stella being at that age where she doesn’t sleep all the time anymore and is into EVERYTHING, I haven’t had time to do much of anything other than cook dinner and do dishes.  The rest of the (extremely dirty) house and my side projects have definitely suffered.  But fall is here, and I’m cooking new and fun things again, so I’m doing my best to make time to post about them.
Charred Veggies - Sweet and Savory Kitchens

My husband raved about this chili, and actually got really protective over the leftovers. I knew this meant that he really REALLY liked it, because usually I’m the only one in this house that eats any leftovers.  The charred veggies gives the chili a little bit of a smoky flavor…it’s very different than any chili I’ve ever made.  So I’m definitely making it again, even though that means I’ll have to make Desi his own little pot of chili because this one has meat in it AND is pretty spicy. But that’s ok…more leftovers for us.

Chicken Chili

adapted from Martha Stewart Living

10 plum tomatoes, halved lengthwise

1 jalapeno (or I used a Fresno because the jalapenos didn’t look that good)

1 yellow onion, peeled and halved

4 garlic cloves, peeled

2 tbsp extra-virgin olive oil

1 3/4-2 lbs boneless, skinless chicken thighs, cut into 1/2″ cubes

1/4 cup chili powder

salt

2 canned chipotle chiles in adobo, finely chopped

1 1/2 cups chicken stock

2-14 oz. cans dark red kidney beans, drained and rinsed

Preheat broiler, with rack 3 inches from heat source.  Arrange tomatoes, jalapeno and onion, cut side down, on a rimmed baking sheet.  Broil until starting to char, about 5 minutes.  Pulse tomatoes and jalapeno in food processor until chunky.  Chop onion and mince garlic.

Heat a large dutch oven over medium-high heat.  Add oil.  Working in batches, brown chicken in a single layer, allowing to sear before stirring, 5-6 minutes.  Transfer to a plate.

Reduce heat to medium.  Add onion to skillet.  Cook until soft and golden, about 8 minutes.  Add garlic and cook until fragrant, about 30 seconds. Add chili powder and 1 1/2 tsp salt.  Cook, stirring for one minute.  Stir in chipotles, and drain fat off chicken and add chicken to the pot.  Raise heat to high.  Add tomato-jalapeno mixture.  Cook, scraping up browned bits, until fully incorporated, 3-5 minutes.  Stir in stock; simmer for 20 minutes.  Add beans, simmer for 10 minutes.  We served topped with sour cream and tortilla chips on the side…it would also be great with shredded cheese and chopped avocados, and with corn bread on the side.

shrimp with feta

Aunt Suzy says . . .

I recently got together again with friends Ruth, Toni and Velma for an afternoon of cooking.  Ruth found this delicious and easy recipe from The Contessa and we all agreed we should try it.  I must say it was very easy to put together, but then again, there were four of us in the kitchen sharing cooking duties.  We loved the beet and fennel salad we had last time we got together so much we served it again.  The roasted shrimp dish went really well with crusty bread, a nice Pinot Grigio and a sunny July early evening on the deck!

I recommend you watch this video of Ina Garten making this dish.  It illustrates just how how easy it is and shows how to make the fresh breadcrumbs.  I think it’s hilarious that she adds way more of certain ingredients than she specifies in the recipe like the wine, olive oil, parsley and lemon zest.  I like the way she cooks by feel vs. measuring.  🙂  We’ve adapted the recipe slightly, which you could easily do as well. I will also mention it says on the Food Network site that this dish serves 4.  I think that would be 4 very hearty eaters – four of us dined very well and still there were leftovers.

Ingredients

4 tablespoons EV olive oil, divided
1 1/2 – 2 cups medium-diced fennel (2 medium bulbs)
3 cloves garlic, minced
1/4 cup dry white wine (unoaked)
1 (14 1/2-ounce) can diced tomatoes
2 teaspoons tomato paste
1 teaspoon dried oregano
1 tablespoon Pernod, Anisette or Sambuca
1/2  teaspoon kosher salt or to taste
1/2 teaspoon freshly ground black pepper
1 – 1 1/4 pound (16 to 20 per pound) raw shrimp, unpeeled and deveined
5 ounces good feta cheese, coarsely crumbled
1 cup fresh bread crumbs
1/4 cup fresh parsley, chopped
1 tablespoon grated lemon zest
2 lemons, one cut into wedges

Directions

Preheat the oven to 400 degrees.

Heat 2 tablespoons of the olive oil in a 10 or 12-inch heavy ovenproof skillet or saute pan over medium heat. Add the fennel and saute for 8 to 10 minutes over medium heat, until the fennel is tender and starting to brown. Add the garlic and cook for 1 minute till fragrant. Add the wine and bring to a boil, scraping up any browned bits. Cook for 2 to 3 minutes, until the liquid is reduced by half. Add the tomatoes with their liquid, tomato paste, oregano, Pernod, salt and pepper to the skillet. Simmer over medium-low heat, stirring occasionally, for 10 to 15 minutes.

Arrange the shrimp in one layer over the tomato-mixture in the skillet. Scatter the crumbled feta evenly over the shrimp. In a small bowl, combine the bread crumbs, parsley, and lemon zest with the remaining 2 tablespoons of olive oil and sprinkle over the shrimp.

Bake for 15-20 minutes, until the shrimp are cooked and the bread crumbs are golden brown. Squeeze the juice of 1 lemon over the shrimp. Serve hot with the remaining lemon cut into wedges.

Notes on ingredients:

SHRIMP: The original recipe called for peeled, deveined shrimp with tails on.  We used unpeeled, deveined and cooked with the shell on thinking that it would add more flavor.  While this makes it more challenging to eat, it insures that the shrimp will be juicy and succulent.  I thought the specified amount of shrimp was a lot and will try this in the future with just one pound of either extra-large, as called for, or large shrimp.

PERNOD: None of us has Pernod or Anisette in our liquor cabinet, and we didn’t want to spend the $30 on a bottle just for a tablespoon.  Luckily Ruth had Sambuca. We had our doubts given the sweetness of that liqueur, but it worked beautifully.

FETA:  Try to find a solid piece of feta for this dish and crumble it by hand.  Crumbled feta comes packaged with cellulose powder or other anti-caking agents which affect how it melts.  I recommend French sheep’s milk feta, if you can find it, for it’s soft texture and great melting properties.  The Greek feta recommended by Ina is also good.

BREAD CRUMBS: We used a french bread that was on the softer side for the bread crumbs.  We processed it with the crust, which didn’t break down as finely as the inside of the bread.  I liked the texture this added to the bread crumb topping.

Chicken salad with cranberries, walnuts and tarragon - Sweet & Savory Kitchens

Aunt Suzy says . . .

I love when things just come together.  Last week I wanted to take some summer salads to a friend and her husband who recently had a baby.  I had most of a rotisserie chicken in the fridge and thought “chicken salad”!  But then felt a little discouraged because I’ve only made very simple chicken salads in the past – I love them, but would not feel good about giving them as a gift.  So I went to Smitten Kitchen, where I go when in need of some good ideas, and was delighted to find this recipe.  My friend Jane is of Ukrainian/Georgian heritage where lots of dishes have walnuts and tarragon in them.  Shazam!  Everyone, me included, deemed it a hit!  When Margaux saw it on Pinterest, she said “Yum”, so decided to try it out with her family.  One thing that Deb of SK said is that her husband doesn’t like chicken salad, so I was wondering about Jason’s reaction.  Jane’s hubbie, Cameron, liked it a lot.  Randy already said he’s not interested in trying it, but that won’t stop me from making it again!

Margaux says . . .

I was a little worried, actually, about whether Jason would like it or not.  Sometimes he’s really picky about things like that, and will only like traditional style, especially if it has something sweet in it like craisins or grapes.  But, to my surprise, he loved it!  I think it was the brined chicken…it was very tender and delicious (see instructions below).  This salad will definitely be on heavy rotation this summer.

Ingredients

Makes 4 to 6 servings.

4 cups cubed (1/2 inch) cooked chicken (AS used leftover rotisserie chicken, Margaux brined some chicken breasts, see below)
1 cup walnuts, toasted and chopped
1 celery rib, diced into small bits (1 cup) (AS used 3 medium celery ribs, Margaux used just one)
2 or more tablespoons finely chopped shallot
1 cup dried cranberries (AS would use less next time, but everone else liked this amount)
1/2 to 3/4 cup mayonnaise (AS used 1/2 cup mayo, Margaux used 3/4 cup…she likes mayo!)
3 tablespoons vinegar, tarragon, if you have it,champagne or white wine  (AS used juice from 1/2 lemon)
2 tablespoons finely chopped fresh tarragon or herb or your choice (AS used probably 1/4 cup tarragon)
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

Throw the first 5 ingredients into a large bowl.  Make a dressing by combining the mayo, vinegar or lemon and the salt and pepper.  Whisk to blend. Add the dressing to the bowl and stir (or use hands) to combine thoroughly.  This can be done ahead of serving.  Add the tarragon before serving and stir to combine.

Brining and poaching the chicken:

Dissolve 2 tbsp table salt in 2 cups of water in a medium bowl or gallon sized Ziplock baggie.  Add 1 3/4 lb. boneless, skinless chicken breasts to it and refrigerate for 30 minutes.  Remove chicken, rinse and pat dry before using.  Then poach it in water for 15-20 minutes, until the internal temp reaches 160 degrees.

Beet and Fennel Salad with Buttermilk Dressing

Aunt Suzy says . . . 

I learned about this salad recently when friends and I got together to cook Asparagus and Leek Quiche.  It was a perfect compliment!  I love both beets and fennel, so what’s not to like?  It’s easy to put together once the beets are cooked.  We thought you could add a little feta cheese and call it a main dish salad!

Ingredients

1 pound cooked beets, cut in small wedges

1 small fennel bulb, halved lengthwise, cored and thinly sliced plus chopped fronds for garnish

about 6 cups lettuce, torn in small pieces or use spring mix

1/4 cup buttermilk

2 tablespoons mayonnaise

2 tablespoons chopped fresh herbs like chives, parsley, dill or mint (we used chives and mint)

Instructions

To cook the beets you can either roast or cook stovetop.  For stovetop, place the unpeeled, washed beetroots in water to cover.  Bring to a boil, then reduce the heat to medium-low and simmer at a gentle boil for about 20-30 minutes for small beets and longer for larger ones. Here’s a great how-to for stovetop cooking of beets.  Remove from heat, drain and let cool slightly.   When cool enough, you can easily slip off the skin with your hands.  Let cool completely and cut into small wedges.

Make the dressing by whisking the buttermilk and mayonnaise together until emulsified.  Add the herbs and continue to whisk.  Set aside.

Wash and dry the lettuce and spread on a platter.  Place the sliced fennel bulb on top of the lettuces, then the beet wedges.  Pour desired amount of dressing over the salad.  Garnish with the fennel fronds.

Kale Pesto

June 9, 2013

Kale Pesto - Sweet and Savory Kitchens

Margaux says…

I love pesto, but I’ve been wanting to try new things besides basil pesto.  This kale pesto is really yummy, and can be used in a number of ways: on a sandwich, in an egg scramble, on chicken or fish, on pizza (which we did the night after we had it on pasta…yum!), or, of course, on pasta.  This recipe is enough to cover a pound of pasta, plus extra for other things on later days.  It really freezes well, too!

Kale Pesto

1 bunch kale, stems removed

1/3 cup toasted walnuts or pine nuts

1 clove garlic

zest and juice from one lemon

1/2 tsp salt

freshly ground pepper to taste

1/4 cup or more olive oil

Bring a large pot of water to boil, add kale and boil for about 30 seconds.  Immediately drain kale and run cold water over it to cool it off.  Squeeze off excess water and put in food processor, along with nuts, garlic, lemon juice and zest, salt and pepper.  Process for about 30 seconds, until its all ground to a fine meal.  Scrape down the sides and pulse a few more times.  With the processor running, add the olive oil in a steady stream.  Scrape down the sides again, taste, and add more olive oil if needed (and salt and pepper), and pulse a few more times.  The consistency isn’t as creamy as basil pesto, and I found that I needed more olive oil than with basil pesto.  I think I used almost 1/3 cup.

If making pasta, cook your desired type of noodle to al dente and place it in a large bowl, reserving some of the pasta water.  Add about half the pesto to the pasta, and combine thoroughly, adding up to 1/2 cup pasta water as needed.  Serve immediately, topping with parmesan cheese, and maybe a little toasted walnuts for garnish.  It’s also really good with some halved cherry tomatoes stirred in.

Greek Quinoa Salad

June 2, 2013

Greek Quinoa Salad - Sweet and Savory KitchensMargaux says…

In the warmer months, we eat a quinoa salad at least once a week. Everyone loves it…including my picky son, it’s super quick and easy, and nice and healthy. I should really call this one “clean out the fridge” salad, because I often make it when I really need to go shopping and I have to just use up whatever is left in the fridge. We always have most of these things on hand because they’re all favorites of my son. I find that you can add or subtract any ingredient, based on what you might have on hand. Some other things that would be good tossed into this are avocado, parsley, chopped fresh spinach, mint, celery, zucchini, green onion, radishes, pine nuts or white beans.

Greek Quinoa Salad

1 cup quinoa
1 1/2 cups water
1 pint cherry tomatoes, halved
1/2 cucumber, chopped
1/4 red onion, fine chop
1 can chick peas, drained and rinsed
1/2 bell pepper, chopped
1/2 cup kalamata olives, halved
1/2 cup feta, crumbled (leave out for vegan)
1 lemon
3 tbsp olive oil
1 tbsp chopped fresh oregano
1/2 tsp salt
1/4 tsp pepper
1 clove garlic, minced

Rinse and drain quinoa. Add water and quinoa to a medium saucepan and bring to a boil over high heat. As soon as it starts boiling, cover, run down heat to low, and simmer 15 minutes. Dump immediately into a large serving bowl and allow to cool to room temperature.

Meanwhile, chop your veggies. When the quinoa is cool, add all veggies and beans to it and mix.

Make dressing: Mix together lemon juice, olive oil, garlic, oregano, and salt and pepper in a small bowl. Pour over salad and mix well. Carefully stir in feta. Serve at room temperature with warmed pita and white wine as a main dish. Also great as a side at a BBQ, or with chicken.

black beans-rice with ginger lime salsa Aunt Suzy says . . .

I saw this recipe from Bon Appetit while planning a family trip to Illinois.  I sent it to Margaux’s Mom Kathleen where I’m staying and she gave it a thumbs up . . . and that was only on paper :-). I made this a couple of days ago and we both agreed it’s a Wow!  A pretty fast and easy wow at that.  We served with a green salad and a Sauvignon Blanc. My niece Malory’s kids are sick so I asked if I could get her some groceries, and she requested most of the ingredients in this recipe.  So I shared it with her and she made it last night – so not only did adults like this but it has been kid-tested also.  And, thanks for the photo, Malory!

Malory says . . . 

As Aunt Suzy mentioned I have three sick kiddos, ages 5 and under, so as you may be able to imagine I am a little worn out! Deciding what’s for dinner is never an easy task and the same recipes can get very monotonous. What I love most about this simple recipe is that it takes the same ingredients I usually have on hand and mixes it up for a great flavorful dish! My tastebuds were in heaven! My kids loved it too and even asked for seconds. Next time I will definitely be doubling this recipe!

Ingredients

2 tablespoons olive oil, divided

1 large onion, chopped

2 cups brown rice

3 cups water

Kosher salt and freshly ground black pepper

1 teaspoon each ground cumin and coriander

2 15-ounce cans black beans, drained and rinsed

1 cup water

2 jalapeños or Fresno chiles (red preferred if available), stemmed, halved, seeded

1-2 garlic cloves

1 rounded tablespoon chopped peeled ginger

zest and juice of one lime

1 avocado, halved, pitted, chopped

1/2 cup or more coarsely chopped fresh cilantro

1/2 cup or more crumbled Cotija or feta cheese

lime wedges (for serving)

Directions

Cook the rice:  Heat one tablespoon olive oil in a medium saucepan.  Saute about 1/4 of the chopped onion till soft then add the rice and saute until it has a nutty aroma.   Add the 3 cups of water, bring to a boil and simmer for 30-45 minutes until water is completely absorbed.  When done, add a handful of cilantro if you wish.  While the rice is cooking . . .

Cook the beans:  Saute about 1/3 of the remaining chopped onion in one tablespoon olive oil till soft.  Add the spices and saute a minute more. Add the beans and water, bring to a bubble, turn down the heat and simmer 8-10 minutes, stirring occasionally and mashing a few beans.  Take off heat and set aside.

Make the salsa:  Place the remaining onion, chiles, garlic, ginger and lime zest/juice in a blender container.  Pulse to a chunky consistency.  Pour salsa into a bowl.

Assemble the dish:  For each serving, place rice into a bowl and top with some beans.  Sprinkle with cilantro, some avocado and cheese.  Top with the ginger-lime salsa.  Pass the lime wedges.

Chickpea Stew with Chicken: Sweet & Savory Kitchens

Aunt Suzy says . . .

Margaux and I are on the lookout for good recipes using shredded chicken.  I was looking for something new to make but that would be fast and easy on a busy Sunday. I love all the flavors in this stew, so thought I’d give it a whirl.  It was a hit!  Randy and I both agreed that I should double the recipe next time – we barely had a small lunch portion left after eating.  We served it with a salad, baguette and some a Pinot Gris wine.  Since spring is seeming like it is not going to show up this year, this warming dish was especially welcome on a cold and snowy day.

Margaux says . . .

This dish was a hit in our house, too!  We always love bean stews, so I knew it would probably get gobbled up.  At Aunt Suzy’s suggestion, I made a double recipe, and I’m glad I did.  It was the perfect amount for dinner and then lunch for Desi and me the next day.

When I made this, I misread the recipe and used bone-in chicken, and it was really good, if  a little greasy.  I just skimmed as much of the extra fat off the top as I could.  This would be a great recipe to use for leftover shredded chicken, I would just use chicken broth instead of water, and add the chicken at the end with the red peppers, etc.  It would also be good vegetarian, eliminating the chicken altogether.  In that case, I would maybe use more red pepper.

Ingredients

2 tablespoons olive oil

2 skinless, boneless chicken thighs

3 large garlic cloves, minced

2 tablespoons ground cumin

2 tablespoons tomato paste

3/4 teaspoon crushed red pepper flakes

2 bay leaves

4 cups water or chicken stock or a combination

2 15-ounce cans chickpeas, drained and rinsed

1/2 cup roasted red peppers from a jar, drained and sliced into 1-inch pieces

Juice of ½ lemon, or more

1/3 cup coarsely chopped cilantro or flat-leaf parsley

Directions

Heat the olive oil in a medium pot over medium-high heat. Season chicken with salt; add to the pot and cook, turning once, until browned, 8–10 minutes. Transfer to a plate. Reduce heat to low and let oil cool slightly; add garlic and cook, stirring often, until fragrant, 30–60 seconds. Add cumin, tomato paste, and red pepper flakes; stir until a smooth paste forms, about 1 minute.  Add the liquid, the reserved chicken with any accumulated juices and the bay leaves.  Bring to a boil; reduce heat  and simmer, uncovered, occasionally stirring, until chicken is tender, about 20 minutes.

Transfer chicken to a plate and let cool slightly. Add chickpeas to pot; bring to a simmer and cook, covered, for 10-15 minutes. Shred the chicken.  Add the chicken, red peppers, half the herbs and lemon juice; simmer for a couple of minutes until heated through. Season with salt and more lemon juice, if desired. Ladle soup into bowls and garnish with more of the herbs.

Roasted Cauliflower Pasta - Sweet and Savory Kitchens

Margaux says . . .

I’m really loving non-traditional pasta dishes like this with just a few ingredients tossed with some pasta.  Probably like most Americans, I always assumed pasta came with meat sauce, marinara, or, if you’re feeling fancy, Alfredo…Jason and I survived on spaghetti marinara for the first few years we were together, living in our dinky little basement apartment in Lincoln Park.  It was either that or Ramen noodles, and I really hate that stuff.  So it’s been really fun the past several years, since I’ve become a stay-at-home mom/foodie cook, discovering all pasta has to offer.

This Martha Stewart recipe has been sitting in my files for a few years now, and I really wish I would have pulled it out sooner!  The sweetness of the roasted cauliflower and onion coupled with the salty bite of the capers is really fantastic.  This is in the “can’t stop eating it” category, for sure.  We ate it as a main dish, with a green salad.  For those of you keeping track, my little picky eater loved it, too!

Aunt Suzy says . . . 

I’ve noticed lately that cauliflower seems to be the new kale.  It’s everywhere!  When I told Margaux that I wanted to make this cauliflower pasta recipe, she said she’d been intending to make this one from Martha.  So we’ve made both and this is our first post.  I’m not sure I know which is my favorite – I loved both.  Look for a post on the other recipe soon.  We served this as a side dish to a roasted chicken breast and served the leftovers as a main dish, both with a green salad.  Yum either way!

1 large head cauliflower cut into small chunks (about 7 cups)
1 red onion, halved lengthwise and then cut into 1/4″ thick slices
1/4-1/3 cup capers, rinsed
1/4 cup olive oil
12 oz orecchiette pasta, whole wheat recommended
1/2 cup coarsely chopped parsley
zest of 1 lemon, Meyer if available
1/3 cup grated Parmigiana Reggiano or Pecorino Romano

Preheat oven to 450. Toss the cauliflower, onion and capers with the olive oil in a mixing bowl. Season with salt and pepper. Spread this mixture in a single layer on a foil-lined rimmed baking sheet. Roast, stirring halfway through, until cauliflower is tender and brown, 25-30 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta, and cook, al dente, according to package directions.  Save 1/2 cup pasta water and then drain the pasta.

Turn the pasta back into the cooking pot or a large bowl.  Toss the hot pasta with the roasted cauliflower mixture, 1/4 cup of the pasta water,  the parsley and lemon zest.  Stir until completely combined.  Add more pasta water if too dry. Either add the cheese to the pot and stir to combine or pass the cheese to add to individual servings.

Pistachio Pesto Pasta

Aunt Suzy says . . .

I saw this recipe in a recent Bon Appetit and thought it fit right in to our Pasta Wednesday theme – easy, throw together quickly, healthy and delicious – even if it is hard to say!  It reminded me of another no-cook pasta sauce we posted a couple of years ago that had a variety of nuts but basically the same approach.  This recipe is a little less fancy, qualifying it for a perfect weeknight meal.  I love cooking with mint and nuts which are ubiquitous ingredients in Sicilian cooking.  (I must take a trip there one day.)  The quantities listed made a lot of pesto so I had a chance to experiment with different pastas.  I had it as a main dish on bow-tie pasta served with a salad.  I served, as you see in the photo, as a side dish to salmon. While  I liked it both ways, it’s very rich so I thought is was better as a side dish.  An Italian white wine is a perfect match, even better if you can find one from Sicily where they are a little on the richer side.

1/2 pound pasta makes 3 main and 4 side servings

1 cup roasted pistachios, shelled

3/4 cup diced plum tomato (2 tomatoes)

1 large garlic clove or 2 small

a handful of fresh mint leaves

1/4 tsp crushed red pepper flakes, or to taste

a handful of grated Parmesan cheese

1 tablespoon EV olive oil

1/2-1 pound dried pasta, whole wheat recommended

Pulse the first 6 ingredients in a food processor until coarsely pureed.  Turn into a bowl and add the olive oil.  Stir until creamy, a bit like chunky peanut butter.  Cook the pasta to al dente according to package directions.  Before draining the pasta, reserve 1/2 cup pasta cooking water.  Drain and rinse the pasta.  Return to the pot and add 1/2 cup of the pesto per 1/2 pound pasta.  Add a little of the pasta water and stir to blend thoroughly.  Add enough of the pasta water to make a creamy sauce.  Keep on the heat to heat through before serving.

NOTE:  The pesto can be refrigerated and used at a later date or used as a sandwich spread.