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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

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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Roasted Cauliflower Mash And Lemon Pepper Roasted Asparagus

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My Roasted Cauliflower Mash is a great substitute for mash potatoes. As you can see in the picture above, the plate above has any empty space. That space will most likely be filled by the chicken that Steve’s outside grilling while I’m posting this. For me, this is perfect just as it is. Alongside the Roasted Cauliflower Mash is my Lemon Pepper Asparagus. I’m having a meat-free dinner.

The key to making these two recipes is timing. I’ve got you covered.

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I had this style of asparagus, at a friend’s, house years ago, and I’ve been preparing them the same way ever since.

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I like my asparagus thin or thick, it really doesn’t matter, whatever you prefer. The roasting time may vary a bit on the thickness of the stalks.  To properly trim the asparagus, bend the spear in half slowly. The spear with naturally break off the tough end part that is not eatable.

Prep Time: 10 minutes
Oven Temp.: 450-degrees
Roasting Time:
Garlic: 35-40 minutes
Cauliflower: 25-30 minutes
Asparagus: 10-12 minutes
Total Time: 50 minutes
Equipment: 10 cup food processor, 3 rimmed baking sheet pans, Chef’s knife

Ingredients For Roasted Lemon Pepper Mash:
1 large head of cauliflower (about 2-pounds) broken into florets (about 8 cups)
1/4 cup olive oil
1 head of roasted garlic
1 tablespoon of ground cumin
1/2 teaspoon of ground coriander
1 teaspoon smoked paprika
2 teaspoons Kosher salt
1 teaspoon of freshly cracked black pepper
1/3 cup of heavy cream, room temperature
2 tablespoons of unsalted butter, melted
Garnish with smoked paprika and  finely chopped fresh chives

Ingredients For Lemon Pepper Roasted Asparagus:
1 pound fresh asparagus, trimmed
1/4 cup of olive oil
2 tablespoon of lemon pepper seasoning
1 tablespoon Kosher salt

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.
Cut a head of garlic lengthwise, leaving the head intact with all the cloves connected. Season with 1 teaspoon of  Kosher salt and 1/2 teaspoon of freshly cracked black pepper. Drizzle each half with 1-2 teaspoons of olive oil. Wrap each half in foil and place onto a rimmed baking sheet. Place into the oven on the top rack. Roast for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife.

Note: Even once the garlic is soft, you can continue roasting until deeply golden brown for more caramelized flavor.

While garlic is roasting start on the prepping the cauliflower.

Oven at 450-degrees F.
Cut the core out and break up the cauliflower into large florets. Lay them out onto two baking sheet pans. Sprinkle on the Kosher salt, freshly cracked black pepper, then drizzle with olive oil. Toss the cauliflower all around with your hands to make sure all the florets are coated with the oil and spices.

Place the cauliflower in the center position of the oven 10 minutes into the roasting of the garlic. Timing it this way should have both coming out of the oven around the same time. The cauliflower takes anywhere from 25-30 minutes, or until golden and tender. Double check by aking a fork and prick the florets to see if they are nice and tender. If they need a few more minutes, leave them in but keep your eye on them.

Remove both the garlic and cauliflower from the oven. Allow both to cool down for 10 minutes. Carefully open the hot foil packet allowing the garlic to cool down enough to handle.

In a food processor fitted with the metal blade and place all the florets. Squeeze the softened and sweet roasted garlic into the processor. Add the ground cumin, ground coriander, smoked paprika, melted butter, and heavy cream. Blend until smooth and mashed potato-like. Give the cauliflower mash a taste. Season with a little more Kosher salt and pepper if needed.

Directions For Roasted Lemon Pepper Asparagus:
Stil in a 450-degree F. oven
Prepare the asparagus while the cauliflower and garlic are cooling down.

In a 450-degree F. oven, place the prepared (trimmed) asparagus spears onto tow baking sheet pans. Sprinkle with lemon pepper and Kosher salt, then drizzle with olive oil. Toss with your hands to make sure all the spears are coated with oil and seasonings. Spread the spears out into a single layer not to overcrowd. Place the asparagus into the oven, center rack position. Watch carefully, roast about 10-12 minutes.  Remove from the oven.

To serve, garnish the Roasted Cauliflower Mash with a sprinkling of smoked paprika and finely chopped fresh chives. Alongside a few spears of the Lemon Pepper Roasted Asparagus.

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Roasted Eggplant Tapenade

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This is a recipe I pulled together when all I had at the time were two eggplants and a loaf of roasted garlic Tuscan Ciabatta bread. I wanted something light but with amazing flavor. Most anything you put on top of a slice of grilled or toasted Ciabatta is delicious.

I found myself staring at the bread, then staring at the eggplant. OMG, Roasted Eggplant Tapenade!

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Eggplant Tapenade

Equipment: sheet pans, food processor
Prep Time: 10 minutes (prepping all the ingredients for the food processor)
Cook Time 35 minutes
Total Time 45 minutes
Yields: 8 servings
Equipment: 10 cup food processor, 2 rimmed baking sheet pans

Ingredients For Roasting Eggplant:
2 large eggplants halved lengthwise
1/4 cup olive oil
1 1/2 tablespoons Kosher salt
1  1/2teaspoons freshly cracked black pepper

Ingredients For Roasted Eggplant Tapenade:
2 large roasted eggplants, flesh removed
1-15.5-ounce can Cannellini beans, drained and rinsed
3 cloves garlic, chopped
zest of one lemon
fresh lemon juice 2-3 tablespoons
1/4 cup grated Parmigiano-Reggiano cheese
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon Kosher salt
1/2 teaspoon freshly cracked black pepper
3 tablespoons *E.V.O.O.
1 tablespoon of freshly chopped flat leaf Italian parsley leaves
1 tablespoon of freshly chopped basil
Smoked paprika for garnish (optional)
1 loaf Tuscan Ciabatta bread (yields 16 slices) substitute plain Ciabatta bread or a good French baguette
Garnish with smoked ground Paprika and E.V.O.O.

Directions:
Preheat oven to 400 degrees F.
I cut the top off two eggplants. Then cut them in half lengthwise and laid them onto two baking sheets. Drizzled them with olive oil, Kosher salt, and freshly cracked black pepper. Roasted them for 35-40 minutes then let them cool. Scoop out all the flesh and transfer to a food processor. Add the Cannellini beans, lemon zest, lemon juice, garlic, spices, Kosher salt, black pepper and *e.v.o.o.. Pulse until smooth. Next, add the grated cheese, fresh chopped herbs, and pulse until combined. Transfer the Tapenade to a serving bowl.

Directions For Ciabatta Bread:
Preheat oven 375 degrees F. Slice bread into 1/2 inch thick slices. Place them onto a baking sheet. Drizzle each slice with a little olive oil. Sprinkle each slice with a pinch of  Kosher salt and black pepper. Bake for approximately 12-15 minutes or until the bread is golden brown.

To serve:
Place the Roasted Eggplant Tapenade in a serving bowl. Sprinkle ground smoked paprika and a drizzle of *E.V.O.O. over the top. Alongside, I serve a platter of sliced grilled or oven toasted Ciabatta bread.

*E.V.O.O. is the abbreviation for Extra Virgin Olive Oil

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