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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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Seasonal Fruits And Vegetables

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Looking for something to do one weekend?  Check out where you might find a farmers’ market, in your community.

It’s key, when cooking or baking, to use the freshest ingredients.  Whether it’s vegetables or fruit, you want to use what’s local and in season.

Going to your local farmers’ market and getting to know the individual vendors makes such a big difference. Seriously, your shopping experience will be so much fun. Best of all, your dishes will taste AMAZING!!!

Mexican Style Corn On The Cob
Heirloom Tomato Salad
Pavlova With Fresh Berries

 

Mexican Style Corn On The Cob

 

Heirloom Tomato Salad

 

Pavlova With Fresh Berries

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Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

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I want to say, I love watching food shows. The shows give me a chance to keep learning new things. All types of chefs throughout the U.S. are always coming up with innovated ways to take classic dishes and make them their own.

I love to take what I’ve learned and put my own spin on the dish. The star of my dish is Andouille sausage. This type of sausage is widely used in New Orleans cuisine, for example; Jambalaya. It’s really flavorful, but it does have some heat.

These are my Cajun-Style Fajitas With Citrus Marinated Peppers And Onions.

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Prep Time:
Inactive Prep Time: 2 hours minimum
Cook Time:
Total Time:
Yields: 6 servings
Equipment: 12-inch sauté pan, 10-inch sauté pan, 2 large mixing bowls, large Tupperware container, 2 rimmed baking sheet pans, non-stick cooking spray

Ingredients For Andouille Marinade:
10 links of Andouille sausage (about 1 1/2 pounds/2 packages), sliced on the bias
1 packed cup of light brown sugar
1 cup of molasses
2 tablespoons of water

Ingredients:
1/4 cup of olive oil
1 1/2 tablespoons plus 1 teaspoon of Kosher salt
2 teaspoons of freshly ground black pepper
2 large sweet onions, quartered and roasted
2 red bell peppers, roasted, seeded and julienned
1 yellow bell pepper, roasted, seeded and julienned
12 ounces of orange juice
1/4cup of soy sauce, low sodium
1/4 cup of packed light brown sugar
6 limes, 2 juiced, 4 cut into wedges for garnish
2 large cloves of garlic, grated
1 teaspoon of Kosher salt
1 teaspoon of freshly ground black pepper
2 cups of Monterey Jack cheese, freshly grated
2 cups of Queso Fresco, crumbled
6 6-inch flour tortillas
6 4-inch corn tortillas
Cilantro for garnish

Directions:
Preheat oven to 425-degrees F.
In a large bowl add equal parts brown sugar and molasses. Add 2 tablespoons of water, mix to combine. Add the sliced Andouille sausage to the marinade, toss to coat. Cover with plastic wrap, refrigerate for a minimum of 2 hours, overnight’s even better.

After quartering the onion place them into a large mixing bowl along with the bell peppers. Add olive oil, 1 1/2 tablespoons of Kosher salt, and 1 teaspoon of freshly ground black pepper, toss to coat. Arrange the onions and bell peppers on a rimmed baking sheet pan as seen in the picture above.  Roast for 40 minutes, turn the peppers halfway through to all them to char on all sides.

A Good Tip: When you open the oven to retrieve the roasted peppers, stand back for just a second so you don’t get a pepper facial.

Allow the onions to remain on the baking sheet to cool while preparing the roasted peppers for peeling. Using a pair of tongs grab the hot roasted peppers, transfer them to a large bowl and tightly cover with plastic wrap. This will cause the peppers to steam, while in the bowl, and this will ensure their skins will peel off easily. Give it around 30 minutes, before taking off the plastic wrap. Remove the skins and seeds. Slice the peppers into thin strips (julienne) placing them back into the bowl along with the roasted onions.

In a large Tupperware container add orange juice, low sodium soy sauce, light brown sugar, the juice of 2 limes, freshly grated garlic, 1 teaspoon of Kosher salt, and 1 teaspoon of freshly ground black pepper, whisk to combine. Add the roasted peppers and onions to the marinade, mix to combine and set aside.

The next step is to grate the Monterey Jack cheese and crumble the Queso Fresco. Transfer the cheeses to a plate and set aside.

In a large sauté pan over medium heat, add the marinated sliced Andouille sausage. Cook for 20 minutes, stirring occasionally until the sauce thickens and sausage becomes caramelized. Add the roasted peppers, onions, and the citrus marinade to the pan. The marinade will help to deglaze the pan by using your wooden spoon to scrape any bits that may be stuck to the bottom. Frequently stirring the sausage, peppers, and onions together, cook for another 5 minutes or until the marinade’s reduced and the sauce has thickened, then turn off the heat

Preheat open to 400-degrees F.
I’m using both corn and flour tortillas for this dish. For the corn tortillas, I sprayed both sides with cooking spray and arranged them onto a rimmed baking sheet pan to crisp up in the oven, around 5 minutes.

The flour tortillas place on at a time into a dry hot sauté pan over medium heat. Cook for about 30 to 60 seconds, or until browned, then flip and cook for another 30 seconds.

Place a little of the marinated Andouille with the roasted peppers and onions on one of each type of the tortillas. Top with a combination of the Queso Fresco and the Monterey Jack cheese. Garnish with a kiss of very finely chopped cilantro. Serve with a couple of lime wedges. There you have it, my Cajun-Style Fajitas With Citrus Marinated Onions And Peppers

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