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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Slow Cooker White Chicken Chili

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During the colder months here in Florida, I love making one pot meals like soups and stews. Chili is definitely one of our favorites. I’ve played around with some recipes for this dish and found this to be the one I like the best. It’s easy to make and doesn’t require a lot of prep. The best part is… everything’s done in the slow cooker!

The night before, pour 1 pound of dried Great Northern beans into a large bowl. Cover the beans by 3 inches with water, cover and place on the counter. The next day, drain and rinse the beans to remove any excess starch.

Total Time: 6-6 1/2 hrs 15 mins
Inactive Prep Time: Soaking beans overnight
Prep Time:15 min
Total Cook Time:  6hrs 45 minutes
Yields: 4-6 servings

Ingredients:
4 boneless-skinless chicken breasts
1-1/2 tablespoons of dried oregano
1-1/2 tablespoons ground cumin
1 tablespoon of ground coriander
1 teaspoon of paprika
1/2 teaspoon of red pepper flakes
1/2 teaspoon of white pepper
1 tablespoon of Kosher salt
1 pound of, soaked and rinsed, dried Great Northern beans
2 stalks of celery chopped and cut into half moons
3 cloves of minced garlic
2 cans of chopped green chilies
1 large diced sweet onion
1 died green bell pepper
1 quart of chicken broth
1 cup of whole milk
1/4 cup Masa
1 package of frozen sweet corn
1 lime juiced and 1 lime cut into  wedges for serving
1 cup of grated Monterey Jack cheese, 1/2 reserved for serving
2 avocados, slice for garish
chopped fresh cilantro for serving
corn tortillaschips for serving

Directions:
Place the chicken breasts in the bottom of the slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes, white pepper, and Kosher salt. Sprinkle the spices over the chicken. Add the beans, celery, garlic, canned  chilies, onions, and diced bell pepper.

Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 6-61/2 hrs.

Mix the milk with the Masa in a small bowl then add to the slow cooker. Add the frozen corn right, from the freezer, and continue to cook until the sauce has thickened, about 30 minutes.

Remove the chicken to a board and shred using two forks. Return to the slow cooker, then add the lime juice, sprinkle in the Monterey Jack cheese and stir to melt.

To serve: Ladle the chili into a bowl and garnish with extra cheese, cilantro, avocado slices, and a lime wedge. Place a few tortilla chips in or on the side for garnish.

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Brown And Wild Rice Medley

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Taking help from your local grocery store is not something you should feel guilty about. There’s nothing better than using a few simple ingredients to help make rice,  POP! I found that “Minute Rice” has come out with a brown and wild rice variety, in cups. Basically the rice is ready to serve in sealed cups. What I’ve done, is to jazz it up a bit.  I’m using a store bought Cantina style salsa. I absolutely love this variety of salsa and  I always have a container in my frig.  This is a side dish that pairs well with chicken, pork, or fish.

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Ingredients:
1 tablespoon of olive oil
2-4.4 ounce cups of ready to serve Brown and Wild rice
1 can of reduced sodium rinsed and drained black beans
1 can of shoe peg corn ( large can 11 ounce)
1 plum tomato seeded in finely diced
1/2 a green bell pepper finely diced
1/2 a diced white Spanish onion
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh cracked black pepper
2 tablespoons of Cantina style fresh salsa (available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
First, I saute the diced tomatoes, onions, and green peppers in the olive oil over medium heat. Sprinkle in the Kosher salt and pepper, stirring that though. Once they’ve started softening, about 2-3 minutes, add in the ready to serve Minute Brown and Wild rice. Then add the, drained and rinsed, shoe peg corn and black beans. Stir all this though to combine. Let the black beans and corn to come up to temperature. Finally, add the salsa and stir to combine. Turn the heat off and sprinkle in the chopped cilantro.

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Chorizo And Sweet Potato Hash

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Whenever I make any kind of “so-called” hash I can use up a lot of ingredients that I may not have needed in a previous recipe. Hash is a great way to use up those leftover ingredients.

Every now and then I’ll find a few extra potatoes I didn’t need or in I’ll find a zip-lock bag with pieces of bell peppers in the crisper drawer. It’s these instances when I decide it’s time to make a hash.

I’m using chorizo sausage today for my Chorizo And Sweet Potato Hash. I thought with the sweetness of the potato and the spiciness of the sausage, this would be a perfect match.

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Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Equipment: 12-inch Cast Iron Skillet, 12-inch sautépan with glass lid, 6-quart stockpot, Chef’s knife

Ingredients:
1-pound of fresh Chorizo sausage, sautéed and sliced
Non-stick cooking spray
2 tablespoons olive oil
1/2 cup unsalted chicken broth
3 large medium-size sweet potatoes boiled, skins removed, 1 1/2-inch dice
1/2 cup of diced onion
1/2 cup each green, red and yellow bell pepper, diced
1 garlic clove, minced
1 tablespoon of Kosher salt
1 teaspoon of black pepper
3/4 stick of unsalted butter

Directions:
Start by dicing the onions and peppers. Mince the garlic then transfer all the prepped vegetables onto a plate, set aside.
In a large pot of boiling salted water, add the sweet potatoes. Cover and boil for 12-15 minutes or until just tender on the outside but resistant in the center when pierced with a knife. Transfer the potatoes onto a plate, and let cool, about 10 minutes. Remove the skins then dice into 1/1/2-inch cubes and place into a bowl.

Tip: Cook the chorizo while potatoes are boiling.

Spray a cast iron skillet with non-stick cooking spray. Turn the heat to medium-high. Using tongs carefully add the whole chorizo sausage links to the pan and cook for 5 minutes, turning the links frequently until brown (careful, they will burn easily) on all sides and mostly cooked through. This happens quickly. Reduce the heat to medium-low, add 1/2 a cup of unsalted chicken broth to the pan, cover (using glass lid from sautépan) and simmer for another 10 to 12 minutes. Turn the heat off and transfer the links to a meat-safe cutting board (usually plastic). Slice the chorizo 1-inch thick on the bias. Place the chorizo slices into a bowl.

In a large sautépan on medium-high heat 2 tablespoons of olive oil and diced onions. Stir and cook the onions for 2-3 minutes until soft and translucent. Next, add the diced bell peppers and continue to sauté allowing the peppers to start to soften, season with Kosher salt and black pepper to taste, another 3-5 minute. Last, add the minced garlic, stir through and cook for 1-2 minutes. Using a slotted spoon, transfer the sautéed vegetables to a plate and set aside.

Drain any fat from the skillet that may be left from cooking the sausages. Place the skillet back on medium heat. Add the butter to the pan to melt. Toss in the diced sweet potatoes. Stir to coat all the potatoes with the butter. Allow the potatoes to cook and brown nicely before flipping them to brown on the other side, about 10 minutes. Keep an eye on them so they don’t burn, but make sure they get nice and crispy.

Next, add the sautéed vegetables to the skillet. Stir the vegetables with the sweet potatoes and cook for another 2-3 minutes allowing the vegetables to get crispy around the edges.

Finally, add and mix in the sliced chorizo. Turn the heat down to medium-low and cook for another 5 minutes.
Serve hot.

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