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Recipe Time! Chicken Chili

It’s November! Which means cold-ish weather here in Louisiana and a few days where we can break out the scarves, boots and coats and actually enjoy sitting outside.

In my ongoing quest to sneakily get Jason to eat more soups, I made a great chicken chili recipe over the weekend that was really delicious. I love making chili of any kind, and have tried ground beef, turkey and even deer meat. But because my cupboard was bare and we had no ground beef, turkey or deer meat to speak of, I improvised with chicken!

I know chicken chili isn’t a new thing, but it’s a great alternative if you’re not feeling the other meats. Again, it was kind of a witches brew recipe, so my measurements may not be perfect, but you get the idea 🙂

Roussell Chicken Chili
Better known as: I wanted to use my Dutch Oven, and we were sick of ordering pizza recipe.

sadie

Sadie thinking about my chicken chili and wishing she could have some.

Ingredients

– Cooked chicken (as much shredded chicken as you want. I had a whole chicken shredded leftover from making broth, so I used about half)
– 1 can of black beans drained
– 1 can of Rotel tomatoes drained
– 1 can of Navy beans drained (or whatever other beans you have)
– 1 onion chopped
– 1 and 1/2 cups of water (you can add more if it’s not soupy enough for you)
– Salt, pepper, cumin, chili powder.

Saute the onions in olive oil in a dutch oven or large pot. Throw in beans, Rotel, and chicken, pour in water and stir. Add spices (I used about a table spoon of salt, cumin and chili powder, and a half tablespoon of pepper…you can adjust later). Cover with lid and let simmer for at least 30 minutes, checking every now and then to make sure it’s not burning or getting too dry.

Serve with cheese, sour cream and cubed avocado (my way), plain with cheese (Jason’s way) or with Fritos chips (my preferred way if Fritos chips had magically appeared in my pantry).

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It’s National Chocolate Milk Day!

Could there be any more perfect of a holiday?

chocolate milk

I mean, COME ON. When else can you celebrate the medicinal, emotional and health purposes of this lovely, lovely drink? Good thing I just bought another half gallon of it or we would not be able to celebrate appropriately.

Click here for some fun chocolate milk day facts.

Cheers!

 


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Recipe Time: Pasta Fagioli

This recipe is like, re-DONK-ulous good.

It’s probably more of a winter-time recipe, but I’ve made it a few times this summer (to the chagrin of my soup-hater husband) and it is still a nice, hearty meal, even when it’s warm outside.

I also like to add spinach to amp it up even more. Enjoy!

Pasta Fagioli
Adapted from http://www.skinnytaste.com

pasta and beans

Ingredients: 

  • 1 tbsp olive oil
  • 1/2 onion
  • 3 cloves garlic, chopped
  • 1 15 oz can cannellini beans
  • 15 oz can tomato sauce or crushed tomatoes
  • 1 large bay leaf
  • 1 tbsp basil
  • 1 tbsp parsley
  • 1 tsp oregano
  • 2 (14 oz each) cans fat free chicken broth (or vegetable broth for vegetarians)
  • 2 cups water
  • salt and pepper to taste
  • 6 oz dry Ditalini pasta or other small pasta (I’ve also used Fettucine)
  • grated parmesan or Romano cheese (optional)

Directions:

In a deep pot, saute onion and garlic in olive oil over medium heat.

Add beans to pan then add the can of tomato sauce, chicken broth, basil, bay leaf, parsley, oregano, salt and pepper. Add 1 cup water and bring to slow boil. Let simmer for 20 minutes stirring occasionally. Add pasta and cook uncovered until pasta is al dente, according to pasta directions.

Ladle soup into bowls and top with grated cheese (extra pts).


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Recipe Time: Zucchini & Shrimp

I guess we can label this post “Variation on a Theme” Recipe.

Remember a while ago I posted the shrimp tostadas recipe? Well, here’s another great shrimp tostada recipe I tried tonight! It’s a variation on this Martha Stewart recipe, but I twisted to fit my tastes. Enjoy!

Zucchini and Shrimp Tostadas

  • 4 burrito-size flour tortillas (8-inch) – I used spinach tortillas – delicious!
  • 2 tablespoons olive oil
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 2 medium zucchini, quartered lengthwise and thinly sliced
  • Cherry tomatoes, cut in half
  • Coarse salt and ground pepper
  • 1 pound large peeled and deveined shrimp
  • 1/2 cup sour cream

Directions

  1. Preheat oven to 475 degrees. Place tortillas on two large baking sheets. Brush with 1 tablespoon oil and sprinkle with cheese. Bake until cheese is melted and tortillas are crisp, 3 to 5 minutes.
  2. In a large skillet, heat 1 tablespoon oil over medium-high. Add shrimp and cook, until shrimp are opaque throughout, about 3 minutes. Season with salt and pepper. In a separate grill pan, grill zucchini until brown on both sides (about 5-7 minutes). When the zucchini are done, transfer to paper towel and sprinkle with salt.

     

    Take crispy tostada. Spoon shrimp, zucchini and tomatoes onto tostada. Add sour cream or any other toppings you’d like!


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Manna From Heaven

And then manna sprang forth from heaven, bursting with life and yummy-ness

tomato

My first tomato, friends. I’ve watched over, prayed over, did a rain dance over my little garden, since I planted it earlier this Spring.

I’ve got plans for this little guy. And they include my friends salt and pepper. And that’s it. It’s officially Summer.

P.S. My zucchini were not so lucky and well-loved. I’m still holding out hope for them, but they are very small, and turn very dark green, way too quickly. Poor little things. But if you want basil or parsley – I’m your girl.