Deer Beer Chili

This looks like an average bowl of chili.  But it is special.

Very, very special.

Deer.  Beer.  Chili.

Three awesome things combining to form an ultimate trifecta of kickass.

If you don't hunt or you don't want to spend an outrageous amount of money of farm-raised venison (which can sometimes be found at specialty grocers like Whole Foods), I suggest you make some friends with guns.

Venison is absolutely delicious and incredibly healthy.  It is low in fat and cholesterol, but has all the good health benefits of red meat.  Many processors will sell the fully broken down, packaged, and hard frozen animals to walk in customers if the hunter doesn't pick up the deer within a certain amount of time.  You just have to pay the processing fee, which generally ranges from about $65-$80; you get a lot of meat, so don't be dissuaded by that price.

Deer Beer Chili
1 lb ground venison
~1 Tbsp bacon fat (or oil)
1 med-lrg onion, diced
1 green bell pepper, diced
2 lrg cloves garlic, minced
12 oz beer*
2 can diced tomatoes
2 cans beans, drained (I used one can of black beans and one of a tri-bean blend)
1 Tbsp chili powder
2 tsp ancho chili powder
3/4 tsp chipotle powder (optional, can sub 1/4 tsp cayenne for it)
3/4 tsp oregano (try to find Mexican oregano)
salt to taste

   In a large pot over medium heat, saute onion and bell pepper in bacon fat for about 5 minutes.  Add venison, break up the meat as it cooks.  When venison is about 3/4 cooked, add garlic and ~1/2 tsp salt.  Cook 1-2 minutes.  Add beer.  Simmer until beer is reduced by half.
   Add tomatoes, beans, chili powders and oregano.  Salt to taste.  Simmer covered for 30-45 minutes.  Uncover and simmer another 10-15 minutes.
   Serves 4-6

*Use a good, full-bodied beer that is fairly dark.  This is not the place for a lager, pilsner, or IPA.  I used Blackstone's Nut Brown Ale.

Garlic Pepper Burger w/ Chipotle Honey Mustard

Way back in June, for Father's Day, we made these burgers.  There is nothing too fussy about anything in this burger.  It is all about letting a few ingredients stand out.  (Entire menu at bottom of page.)

Garlic Pepper Burgers
2 lbs ground beef (I used an all natural 90/10)
slices of fresh tomato
cooked bacon (I used a locally made bacon)
6 slices white cheddar
6 buns, split and lightly toasted
   garlic pepper seasoning:
   2 tsp garlic chips, that are slightly crushed
   1 1/2 tsp sea salt
   3/4 tsp tri-color peppercorns
   1/4 tsp smoked black peppercorns
   1 tsp chopped fresh oregano (1/2 tsp dried)
   1/2 small onion, minced
   2 Tbsp worcestershire

   In a mortar and pestle or spice grinder, combine garlic, salt, and peppercorns.  Work into a powder that has some larger chunks.  Add that and the rest of the seasoning ingredients into the beef.  Use your hands to mix it together.
   Form into 6 patties that are slightly larger than the buns you plan to use.  Cook over medium heat using your desired method.  (Our original plan was to grill, but it poured down rain, so we did them in a skillet.)  Just before they reach your desired doneness, top with cheese to melt.
   Assemble burgers.
   Makes 6.

Chipotle Honey Mustard
1/4 C deli style mustard
1 Tbsp honey
1 tsp minced chiptole in adobo
1/2 tsp chipotle powder

Combine all ingredients.  Males enough for 6+ burgers.

Father's Day Dinner Menu

Crispy Smoked Chicken Rolls w/ Black Bean Hummus

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Garlic Pepper Burgers w/ Chipotle Honey Mustard

"Black" Roasted White and Sweet Potatoes and Salad

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Lemon Buttermilk Pound Cake w/ Fresh Peaches

Black Bean Hummus (two versions)

Oops!  I totally skipped over the black bean hummus I promised you to go with the crispy smoked chicken rolls!  Sorry.  It almost seems unfair that I call this a recipe because it requires no effort, few ingredients, and it took me less than three minutes to make.  But, god, it is delicious!  I am going to give you two variations:  one is more the consistency of dip and the second is more like a traditional hummus.

Black Bean Hummus (v1)
1 can organic black beans, drained
2 lrg garlic cloves, roughly chopped
1/4 C extra virgin olive oil
juice of 1/2 lemon, about 1 Tbsp
1/2 tsp sea salt

   Puree all ingredients together until smooth.  I use my high powered immersion blender.  Season to taste.
   Makes about 1 3/4 C.  (This is the thinner version, pictured above.)

Black Bean Hummus (v2)
1 can organic black beans, drained and rinsed
1 can organic chick peas, drained
4 lrg garlic cloves, roughly chopped
~1/2 C extra virgin olive oil
juice of 1 lemon, ~2 Tbsp
1 tsp sea salt

   Puree it all together until smooth.  Season to taste.
   Makes about 4 C.

Crispy Smoked Chicken Rolls

The inspiration for these tasty little appetizers was Boscos' Smoked Duck Spring Rolls.  Our Father's Day dinner was Southwestern themed so I changed the flavors, but the basic idea of smoked bird in a crispy shell was there.

Crispy Smoked Chicken Rolls
2 C smoked, shredded chicken*
1 lrg carrot, cut in a very fine julienne
1/2 lrg red bell pepper, very thinly sliced
4 lrg green onions, thinly sliced
1 pkg filo dough**
6 Tbsp salted butter, melted

   Take one sheet of filo, lightly brush with melted butter on one side.  Fold in half width-wise.  Add about 1 Tbsp of chicken, a few pieces of carrots and red bell pepper, and sprinkle with green onions.  Roll up like a burrito.  Use butter to seal the dough and brush the top with a little butter.
   This will make about 18 rolls.
   Bake at 375 deg F for about 15 minutes, until rolls are golden brown and crispy.
   Serves 6.  Serve with fresh salsa or black bean hummus (recipe tomorrow!)


*Season 4-5 chicken thighs very will with salt and pepper.  I used Dillo Dust. (Which you cannot purchase, sorry.  If you really want some you need to place an order with LaRue Tactical.)  It is basically salt, sugar, paprika, pepper, garlic and onion.  Smoke for 1.25 hours according to your smoker's directions.  You can purchase smoked chicken from many BBQ restaurants or you can use roast chicken.
**Make sure to to cover filo sheets with damp paper towels while working so they don't dry out.

Roasted Broccoli Quiche (and a dress!)

I've been such a bad blogger lately.  I apologize.  This is my busiest time of year, and this is the easiest thing to let slip to the wayside.  If you don't care about this recipe, skip to the bottom for a little eye-feast and one small reason why I have been absent on the interweb as of late.

This quiche is really easy.  The broccoli adds a deliciously unexpected twist to the brunch staple.  Perfect for a lazy weekend morning, or a light dinner.  I used pepper jack cheese, but Swiss would also be incredible.  Simply changing the cheese and maybe adding a spice here or there, you can fit this quiche into almost any menu.

Roasted Broccoli Quiche
2 C small broccoli florets
2 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp black pepper
4-5 eggs (depending on just how big they are)
1 tsp minced garlic
3/4 C shredded pepper jack cheese
1/4 C milk
1 9inch pie crust (deep dish probably will work best if you are buying a frozen one)

   Toss broccoli with oil, salt, and pepper.  Roast at 400 deg F for 7-9 minutes, until the tips start to turn brown.  The broccoli should still be firm.
   Prick the bottom of the pie crust with a fork.  Wrap the whole thing in foil and pre-bake at 400 deg F for 5-6 minutes.*
   Beat eggs.  Add garlic, a dash of salt and pepper, milk, and 1/2 C of cheese.
   Put broccoli in the bottom on the pie shell.  Pour egg mixture over.  Top with remaining 1/4 C cheese.  Wrap edges of crust in foil.  Bake at 350 deg F for about 20 minutes.  Remove foil and bake another 10-15 minutes, until crust is browned.
   Serves 6.

*If you have two ovens or roasted the broccoli in advance or simply have the time, pre-bake your crust at 375 deg f and just wrap the edges in foil.  I did the 400 deg F thing just to make the process a little more condensed and you can do this step while roasting the broccoli.  To quickly lower my oven temp. I adjust the temp and then open the door for about 45 sec, close it and let it re-calibrate.

Eye-Candy:

(click to enlarge) These photos really don't do justice to it... they were taken at 3:15am after the Hunger Games premier which included a lot of sitting.  There will be an awesome photo shoot of my Capitol-light dress at some point in the future.  Next movie I am going ALL out!

Roasted Garlic and Cumin Sauce

Sometimes a good sauce is all you need to shake up dinner.  This sauce is easy, tasty, and versatile.  We put it on tacos and are planning to use it for some loaded quesadillas, but it would also be fantastic with potato chips, fresh veggies, chicken tenders... really, just about anything.  I suggest multiplying this recipe several times over and keeping the extra in the fridge.

Roasted Garlic and Cumin Sauce
1/4 C sour cream
1 heaping Tbsp mayonnaise
3 lrg clove of garlic, mashed into a paste*
1/2 tsp ground cumin
juice of 1/2 a lime
pinch of salt

   Combine ingredients.
   Serves 4.  (Makes about 1/3 C.)

*Combine a head of garlic (cloves separated) with ~2 Tbsp oil.  Wrap in foil.  Place in 350 deg F oven for 25 minutes.  Allow to cool.  The cloves will easily slide out of the skins.  They should be very soft and mash up with very little effort.  Keep extra in the refrigerator for 10 days (ish).  You can just roast the amount of garlic you plan to use that day, decrease oil amount and only roast for 20 minutes.

Chipotle Maple Glazed Ham

I hope everyone's hangover is doing well!  

Welcome to 2012

Last January I featured healthy recipes that wouldn't bust your resolution or your wallet.  I thought about doing that again, but something has been sneaking up on me for a while.  Since I started working, I've been using fewer and fewer ingredients.  I love a lot of ingredients as long as they all harmonize.  But sometimes you don't need a lot, carefully choosing items and letting them sing can be really wonderful.  Claire Robinson has been doing the 5 ingredient thing for a while.  I don't want to box myself in that much, but this January I will be featuring Few Ingredient Recipes (So, less than 10, because sometimes that 6th or 7th ingredient would help so much!)  And I am giving myself a 4th freebie.  Claire gives herself salt, pepper, and water.  I am adding vegetable oil to that mix of free items.  So, easy, delicious recipes that leave you plenty of time to keep that resolution in check.

Yesterday's recipe kicked off the few ingredient month (even though I didn't mention it in the post.)  This ham is what I made for Christmas dinner, but would make a wonderful first dinner of the year.  And the leftovers make great sandwiches.  This was my first ham, because I generally don't like ham.  But I gotta say, this one changed my mind.

Chiptole Maple Glazed Ham
1 7-8.5lb smoked, spiral sliced ham*
1/4 C real maple syrup
1/4 C extra virgin olive oil
4 small-med chipotles + 1 tsp of the adobo sauce they are packaged in
4 lrg cloves roasted garlic
1/8 C water

   If you don't want the glaze to be too spicy, remove the seeds from some or all of the chipotles.  Roughly chop the chilies.
   Combine chipotles, syrup, oil, and garlic.  Use a food processor, blender, or immersion blender to puree the mixture.  Add water to glaze and mix.
   With a pastry brush (I use a silicon one), brush half of the glaze over the ham.  Work the glaze into the cuts of the ham.  Wrap in foil, place on a baking sheet or a roasting pan.
   Bake at 350 deg F for 1 hour- 1.25 hours.  (Time may vary slightly depending on actual size of ham.)
   Remove foil.  Spread the rest of the glaze over ham.
   Return to 350 deg F oven for another ~20 minutes.
   Serves 12-14 (or a few more)

*Make sure that the ham your use is a no water added, regular smoked, bone in ham.  If it says "water added" do NOT buy it for this recipe!  The size varies so much; the ham I used was about 7.5 lbs.  A 9lb would be pushing the ham to glaze ratio but should still work.

Chili Cornmeal Chicken Tenders

Every once in a while it is really fun to eat like a kid.  That is why I made chicken tenders last week.  But these were so good, that I don't think they should be classified as "kid food".  Sure, kids would loooove these, but they are sophisticated enough for grown-ups.  I like to think of myself as an inbetweener for that area... one of those child-adult hybrids that precariously balance responsibility with ridiculousness. 

Chili Cornmeal Chicken Tenders
4 chicken breasts, cut into 3 or 4 equal strips (or 12 tenders)
3/4 C flour
2 tsp chili powder (divided)
1 tsp salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 eggs (beaten w/ 2 tsp water)
1/2 seasoned bread crumbs
1/2 C stone ground white corn meal
vegetable oil

   Combine flour, salt, garlic and onion powder, black pepper, and 1 tsp of chili powder on a plate.
   Combine bread crumbs, corn meal, and other 1 tsp chili powder on another plate.
   Coat chicken with flour.  Shake off excess.
   Roll chicken in eggs to coat.
   Coat chickens with bread crumb mixture.
   In a large deep sided skillet, pour oil so there is a depth of 1/4 in.  Heat over med/med-hi.
   Fry chicken 2-3 minutes per side, until golden brown.  Do this in batches.  Keep batches warm on a rack on top of a baking sheet in a 225 deg F oven.
   Serves 4.

I think these tenders are delicious with plain old yellow mustard.  But serve with whatever sauce you like.

Tomato Braised Pork

I know I do a lot of braised pork recipes.  It is so delicious, comforting, and affordable.  This version is sort of region neutral.  It has eastern European overtones but also a strong Southwestern/Mexican influence.  Really, it could be applied to any cuisine.  You could make this into wraps, sandwiches, tacos, tamales, serve it over potatoes, grits, couscous, or even a salad.  (Seriously.)  This is recipe is for 2-3 servings, but it is easily multiplied for larger parties.

Tomato Braised Pork
3/4 lb boneless pork (roast, shoulder, country ribs, etc.)
sweet paprika
salt and pepper
1/2 lrg onion, roughly chopped
1 C crushed tomatoes
1 tsp minced garlic
1 tsp hot pepper relish (optional)*
1/2 tsp oregano
2 tsp bacon fat or oil

   Cut pork into chunks roughly 2 in x 2 in.  Season with salt and pepper.  Liberally rub with paprika.
   Heat fat or oil over med heat in an oven proof skillet or pot with a lid.  Sear pork.  Remove from pan.  Add onions, saute 4-5 minutes. Add the rest of the ingredients.  Add pork back to pan.
   Cover with lid and place in a 300 deg F oven for 40-50 minutes.  Uncover and cook another 20 minutes.
   Shred pork.  Reheat if necessary (This can be made a couple days in advance.)  Serve as you like.
   Serves 2-3.

* I used a homemade hot pepper relish that is basically just a variety of fresh chilies pureed with oil and a little water.  You could use half of a med sized chili, like a jalapeno, minced or a 1/4 tsp of crushed red pepper flakes, even a few dashes of hot sauce.

Tomato Mustard BBQ Sauce

A couple weeks ago, my neighbors (aka best friends) came over to carve pumpkins.  We also made dinner and ended up played a very heated game of Settlers of Catan.  Smoking has become out go-to dinner guest option.  The day was so beautiful that it made sense to cook outdoors.  I suggested barbecued chicken thighs.  This turned out to be a point of contention because of varying preferences in sauce.  A couple of use like the mustardy, vinegary sauces and a couple like the sticky sweet ketchup based sauces.  I was left with the challenge for a compromise sauce: sweet and tangy and a little bit spicy.  It ended up pleasing everyone!

I used canned tomatoes as the bulk of the sauce because I didn't want all the sugars from ketchup and it lends a certain freshness to sauce.  However, ketchup is an essential flavor in certain BBQ sauces, so I did use some.  It also makes for a very nice texture of the finished product.

Tomato Mustard BBQ Sauce
1 medium onion, chopped
2 tsp oil
1 Tbsp minced garlic
1 small chipotle, chopped
1 C (heaping cup) crushed canned tomatoes or diced tomatoes
1/3 C ketchup
1/3 C water
1/4 C brown mustard
1 Tbsp brown sugar
1 bay leaf
1/4 tsp black pepper
pinch of crushed red pepper flake (optional)

   Heat oil over med heat in a medium sauce pot with a lid.  Saute onions for about 10 minutes, stirring regularly so they don't burn.  They should be starting to turn light brown and be soft.  If bits start to stick to the bottom of the pan, add a little bit of water to scrap them up.
   Add the rest of the ingredients.  Bring to a bubble.  Cover and turn heat to low.  Simmer for 25 minutes, stirring occasionally.
   Turn heat off and let stand for a least 15 minutes.
   Remove bay leaf and puree.  (Salt and pepper according to taste, but the tomatoes probably have enough salt in them.)
   Makes ~2 1/2 cups.

For smoking or grilling meat, season meat with salt and pepper. Baste with sauce a couple times during cooking process.  Serve more on the side (that has been reheated).
  For baked chicken (picture above), season with salt and pepper.  Halfway through cooking, top with a little bit of sauce.  A few minutes before the meat is done, add more on top and put it back in the oven so sauce is hot.

Bacon Jack Corn Muffins

   Cornbread is one of my favorite things in the world.  Unfortunately my mom and grandma and anyone else on that side of the family doesn't actually use a recipe.... seriously.  Baking without a recipe?  And it's not like I can just look up some regular cornbread recipe.  This stuff is special:  lots of white cornmeal, no sugar, perfectly fluffy and moist.  I have a couple of guidelines from my mom, but that is it.  These muffins are the first batch of cornbread that have been right.  It was crazy exciting.  And they were perfect with the beefalo chili.

   So, I guess I should apologize in advance if your cornbread doesn't turn out quite right.  It has taken me two years to get this right.  The exact amount of buttermilk varies from day to day, that is the main thing.  Too crumbly?  Add more buttermilk next time.  Weirdly dense?  Add less.  I've learned the correct texture relies heavily on the batter's visual appearance before baking.  It's hard for me to explain.  Thick grits or a medium-thickness oatmeal?  If it gets to pancake batter consistency you've added too much liquid, I can tell you that much.

Bacon Jack Corn Muffins
1 C stone ground white cornmeal
1/2 C whole wheat flour*
1/3 tsp baking soda
1/2 tsp black pepper
1/4 tsp salt
1 egg, beaten
3/4-1 C buttermilk
1/2 C shredded Monterey Jack cheese
3 lrg scallions, chopped
3 thick cut slices bacon, chopped (or more...)
(cooking spray)

   Render chopped bacon over medium heat until crisp.  Drain.  Save bacon fat.
   Combine cornmeal, flour, baking soda, salt and pepper.  Make a well in the dry ingredients.  Add egg and about 1/2 C buttermilk.  Combine.  Add a buttermilk until the consistency is correct.  Add 2 tsp of bacon fat.
   Fold in cheese, scallions, and bacon.
   Fill pre-greased muffin tins about 2/3's of the way.  (Have extra bacon fat?  Grease pan with it.)
   Bake at 400 deg F for 15-17 minutes, until tops are golden.
   Serves 6.  (Makes 12 muffins.)

*I'm not really sure why I used whole wheat flour.  Regular flour will work.  The whole wheat was delicious though.

Beefalo and Roasted Pepper Chili

   It has been raining for the past 48 hours.  I love it!  I can't remember the last truly rainy day I've had.  There was maybe one in NC, there was a half rainy day when I first got back to TN, but this is true rain.  Grey, drizzly, and cool.  Our AC hasn't kicked on 24 hours.  Fabulous.  Cool weather to us means soup.  A week and a half ago we bought some beefalo stew meat at the local farmers' market.  The intent was to make chili it the whole time, but it was so hot and humid that we couldn't imagine having chili for dinner.  But yesterday posed the perfect opportunity.  To make it a little more special, I roasted some fresh local peppers and made bacon jack corn muffins (recipe tomorrow!)

Beefalo and Roasted Pepper Chili
1 lb beefalo stew meat, 1/2 inch cubes
1 lrg onion, diced
1 lrg red bell pepper
1 small green bell pepper (or 1/2 a lrg)
1 lrg New Mexico green chile*
1 28 oz can diced tomatoes
1 14 oz can red beans
1 14 oz can black beans, drained
2 Tbsp minced garlic
1 1/2 Tbsp chili powder
1 tsp cumin
1 tsp coriander
1/2 tsp thyme
1/2 tsp red pepper flake (optional)
1 bay leaf
1/2 C water
oil, salt and pepper

   Set broiler to high and move oven rack close to top of oven.  Place bell peppers and chile under broiler.  Allow skin to char and turn black, rotate peppers as needed to skin is evenly charred.  When skin is fully black, place in a bowl and cover with plastic wrap.  Let sit at least 10 minutes.  Peel skin off and remove seeds.  Finely dice peppers.
   Heat about 2 tsp of oil over med heat in a large pot.  Saute onions for 4-5 minutes, until soft. 
   Liberally salt and pepper meat, add to pot.  Sear meat well.  (It is ok for it to stick to the bottom a little.)
   Add spices and herbs, garlic and diced chile peppers with 1/4 C of water.  Scrape bottom of pot to remove any sticking bits.  Simmer for about 5 minutes.
   Add beans, tomatoes and last 1/4 C of water.  Turn heat up to med-hi, bring to a bubble.  Cover and turn down to med-low.  Simmer for 1 1/2 hours.
   Uncover, turn heat to low.  Simmer another 45 minutes.
   Top with your favorite items:  scallions, cilantro, cheese, chips, etc.
   Serves 6.

*The New Mexico chile is a moderately hot variety.  It will not make your chili overly spicy; most of the heat comes from the red pepper flake.  But if you are wary of the heat, use a supermarket jalapeno.  (They are generally pretty mild.  A homegrown jalapeno will probably be hotter.)  If you can't find a New Mexico green chili but still want the warmth, try a serrano or two jalapenos.

Beetle Rollups

WARNING:  Addictive.

   My mom made these for almost every party my parents had.  They are cheap, easy, and so so good.  She just calls them tortilla rollups, but I changed the name for Harry Potter.  I went a little extreme in my imagination for naming.  I thought, the chilis are sort of like bug guts, the olives look like shell bits, and the onion adds just a little bit of crunch like exoskeleton.  Sorry, you probably didn't need to know my throught process.....  I told Louis they were addictive before he tried them and his response was, "They are good; I don't know about addictive."  But, when we were eating them, he just kept popping them into his mouth without thinking.  He took back his previous statement.

Beetle Rollups
3 oz softened cream cheese (light or reg)
3 oz chopped green chilis (canned)
1/4 C chopped black olives (1 small can, drained)
2-3 Tbsp finely minced red onion
flour tortillas (6 6-inch or 3 10-inch)

   Combine cream cheese, chilis, olives, and onion.  Spread in a thin layer over tortillas.  Roll up.  Wrap in plastic and refrigerate until service.  (1-8 hours)
   Slice into about 3/4 inch slices.
   Serves 6-8 (or more) in a party setting

Spicy Sweet Potato (Potato) Salad

   This past week has been pretty hellish for me:  sunburn, hurting my back, emotional trauma, and bizarre draught-torrential downpour-wildfire weather wreaking havoc on my allergies.  I haven't really felt like doing anything at all.  My past few days have literally been spent watching the hubs play Oblivion and laying on ice packs.  I know, I lead an exciting life. 

   Today I will make it out of the house so I can 1) procure more medicine 2) watch fireworks over the water.  I sort of wish there was some big BBQ happening... but honestly, with the way I feel right now, I'm not disappointed that the bulk of my day will be spent, yet again, lazing around.  However, I hope you are do something terribly exciting.  Like a backyard cookout or pool-side BBQ.  And I have a great, unique recipe if you haven't figured out what you are taking yet.  Potato salad generally graces (or disgraces) every summer picnic table.  But let's face it, it can be boring, bland, gloppy, and gross.  This sweet potato potato salad is just thing to spice up your next summer get together.

Spicy Sweet Potato (Potato) Salad
4 large sweet potatoes, peeled and cubed
1 C light sour cream
1 Tbsp milk
5-6 large cloves of roasted garlic, mashed*
2-3 chipotles, minced (1-1 1/2 Tbsp)
3 Tbsp chopped cilantro
2 tsp cumin
salt, pepper, oil

   Very lightly drizzle sweet potatoes with oil.  Salt and pepper.  Roast at 400 deg F for 25-30 minutes, until tender.  Allow to cool.
   Combine sour cream, milk, garlic, chipotles, cilantro, and cumin.
   Toss potatoes and dressing.  Salt and pepper to taste.  Refrigerate until ready to serve.
   Serves 8.

*Don't have roasted garlic on hand?  Just take however many cloves you want to do (still in their paper,) place on foil, liberally drizzle with extra virgin olive oil, and seal up foil packet.  Toss packet in the oven with the potatoes.

Southwestern Baked Chicken Pasta

   I would say after an 11 hour drive your brain is not functioning at its full capacity.  This explains why I cooked four whole chicken breasts when two would have sufficed.  Needless to say I had a lot of leftover chicken that I needed to figure out how to use.  Also, it already had a chili powder seasoning on it.  That limits the possibilities a bit.  This is what came out of it and it was pretty delicious.  I had one serving the night I cooked it and the hubs ate the rest (a huge portion the night of and another huge portion for lunch the following day.)  I didn't expect that; I thought I would have lunch out of it too.  At least I know he thoroughly enjoyed it!

   This is perfect for leftover chicken.  If you are making chicken quesadillas for dinner one night, go ahead and cook some extra chicken to make this pasta dish later in the week.  Or a rotisserie chicken would be fantastic.  Or... you know, you could leave out the chicken.  It would be great without it; maybe some grilled shrimp on the side.  There is corn and tomatoes in here, but a simple salad or roasted/steamed green veggie on the side rounds out the entire meal

Southwestern Baked Chicken Pasta
12 oz whole wheat penne pasta
2 cooked chicken breasts, roughly chopped (~2.5 C shredded chicken)
2 tsp extra virgin olive oil
1 med onion, chopped
1 Tbsp minced garlic
1 Tbsp butter
1 Tbsp flour
1.5 C chicken broth
1/2 C buttermilk
1 Tbsp cider vinegar (or other mild vinegar)
3 oz room temp light cream cheese
1 C shredded cheese (any kind you like: pepper jack, cheddar, etc.)
1 14 oz can diced tomatoes
1 C frozen corn
1 chipotle, minced
1 tsp chili powder
salt and pepper
cooking spray
chopped cilantro and scallions (optional)

   Cook pasta about 1 minute shy of being done.
   Heat olive oil over med heat.  Add onion, cook until tender and translucent.  Add garlic, saute about 1 min.  Melt in butter, add flour and whisk out lumps.  Slowly add broth and buttermilk, whisking constantly.  Whisk in vinegar, cream cheese, and shredded cheese.  Add tomatoes, corn, chipotle and chili powder.  Salt and pepper to taste.  Heat through and bring to a bubble.  When sauce has thickened a little (it should take about 4-5 min), fold in chicken and pasta.
   Lightly spray a 13x9 baking dish.  Pour pasta into dish. 
   Bake uncovered at 350 deg F for 20-25 minutes.  (If made ahead and refrigerated, add 5-10 minutes to cook time.)  Sprinkle cilantro and scallions on top before serving.
   Serves 6 (normal sized portions... It all depends on who exactly you are feeding and the side dishes available)

Huevos... Texarkana?

   I love huevos rancheros because my husband loves them.  It wasn't something I had growing up... we just didn't do it.  However, Louis adores them so I would make them for breakfast on the weekend every few months or for a quick dinner.  Ok, that's a lie.  They way I normally make them isn't fast.  I render down some sort of meat and then slow cook an amazing salsa.  But I digress.

   These aren't really huevos rancheros.  I woke up about an hour and a half ago, wandered around the house, and the decided I wanted an egg.  Then I started rummaging through the refrigerator and found a pot of black beans.  I call these eggs Huevos Texarkana because they are a little bit of Texas tex-mex and a little bit of good ol' southern Arkansas.  Also, I've been to Texarkana more times than I care to tell you and I have a feeling these would go over very well there.  The great thing about this is you can make 1 or 10 in about the same amount of time (~15 min)!

Huevos Texarkana
4 eggs
4 slices whole wheat bread, toasted (I used this bread)
1/2 C fresh salsa (any heat level)
1/4 C cooked black eyed peas (or frozen and thawed)
1 tsp chipotle puree
1/4 C grated cheese
1/4 C sliced black olives
1 Tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
4 lime wedges

   In a small sauce pan combine salsa, peas, and chipotle.  Heat over medium-high and let all the liquid cook out.  Turn down to med-low and let the tomatoes start to break down and everything get thick.
   Heat oil in a large (nonstick) skillet over medium heat.  Gently crack eggs into hot oil.  Fry until the yolk is at your preferred consistency.  (I like over medium.  About 2 minutes on each side.)  When eggs are flipped, sprinkle with salt and pepper.
   Place egg on toast, top with salsa, cheese and olives.  Serve with a lime wedge.
   4 servings.

Total Ingredient Cost:  Around $2.
Per Serving:  Calories 175, Fat 9g, Total Carb 11 g, Fiber 3g, Protein 11g
Daily Values:  Vit A 8%, Vit C 3%, Calcium 2%, Iron 4%
Serve with fruit to boost vitamins and start (or end) your day on a high note!

Meaty Meatless Chili

   I got really excited there for a minute because I thought this was the first totally vegan main dish I've done for the blog.  But after going through the archives I found that it is the second!  Thai coconut soup beat this one for the title.  However, this is the the first dish I have ever made where I was conscious about its veganism.  (You're welcome!)  I personally don't subscribe to vegan beliefs (obviously...) but I respect those who make the decision.  I love eating vegetarian meals a few times a week because 1) I am not the biggest meat fan in the world and I easily get bored with it, 2) it mixes things up, 3) you normally feel better about yourself if you eat a huge bowl of butternut squash soup instead of a steak.

   Even those this is vegan, you wouldn't know it.  The mushrooms and lentils give it a meaty texture and appearance.  But it is cheaper than ground beef and much better for you!  Everyone knows chili is super hearty but most people don't think of it as super healthy.  This will change your mind and it will please any chili lover!  (Except maybe some of those crazy,Texans....  The Texans in my family would love it though!)  Also, if you have someone in your house who doesn't like mushrooms, just don't tell them about it.  In this, they'll never know.
NOTE:  Many canned red kidney beans have sugar/high fructose corn syrup added.  These are not the beans you ever want to buy.  Canned organic kidney beans often don't have added sugar.  Also, canned red beans, which are very similar in texture and flavor to kidney beans don't have sugar.  And all cans used are ~14 oz.

Totally looks like there is meat in it, right?!

Meaty Meatless Chili

1/2 brown lentils (dried)

2 C water

1 tsp olive oil

1 medium onion, diced

1 lrg carrot, diced

4 oz baby bella or button mushrooms, roughly chopped

1/2 poblano pepper, minced

1/2 jalapeno, minced

1 Tbsp minced garlic

1 chipotle in adobo, minced (2 tsp chipotle puree)

1 can diced tomatoes (no salt added)

1 can black beans, lightly drained

1 can red beans, lightly drained

1 1/2 Tbsp chili powder

1 bay leaf

1 tsp thyme

1 tsp cumin

1/2 tsp coriander

1/8 tsp cayenne

Salt and pepper

Chopped parsley and lime wedges (optional)

   Rinse lentils and pick out any tiny rocks or bad looking beans.  Put lentils in cold water, bring to boil.  Reduce to med-low heat.  Cook for 30 minutes with lid slightly tilted.  Mash beans up a little with a spoon.  This can be done a couple days in advance.

   In 3 or 4 qt pot, heat oil over medium heat.  Add onions and carrots.  Saute until tender.  Add mushrooms, poblano, and jalapeno.  Cook about 5-7 minutes, until mushrooms lose a little moisture and start to brown.  Add garlic, toss around a little just to taste the raw edge off.  Add the rest of the ingredients.  Simmer over medium heat for about 15 minutes.  Salt and pepper to taste.

   Serve with parsley and lime wedges.

   Since this is a chili, it obviously gets better as it sits.  Make this two or three days ahead of time and it will just get better.

   Serves 5.

Per Serving:  Calories 240, Fat 2.4 g, Protein 14 g, Fiber 12 g,  (Total Carb: 40 g)

Daily Values:  Vit A 38%, Vit C 12%, Iron 22%, Calcium 6%

Total Ingredient Cost:  $6.30, and this may be an over estimate.  Depending on the brand of spices and canned goods, it may only cost ~$5.50.

White Chicken Chili

   It is chili season.  The weather is cool, the leaves are turning, and every night there is some sort of sporting event (if you are into that kind of thing.)  There are very few things as welcoming or comforting on a crisp fall evening than a huge pot of chili.  While the old beef standby is delightful, it can get a little boring after awhile.  This is an easy way to mix up dinner without having to learn some new, fancy technique.

White Chicken Chili
1 lb white meat chicken (ground or diced)
3 slices bacon, chopped
1 med onion, diced
1 Tbsp minced garlic
2 C chicken broth
2 14oz cans Great Northern beans
1 4oz can chopped green chiles
1 Tbsp cumin
1 tsp thyme
1 tsp coriander
1 C grated pepper jack cheese
salt and pepper

   Render bacon in a large pot.  When bacon is about halfway rendered, add onions.  Saute 5-7 minutes, until bacon is fully rendered and onions are soft.  Add chicken.  Lightly salt and pepper.  Brown.  Stir in garlic, cook about 1 minute.
   Add broth, beans, chiles and spices.  Bring to boil, reduce to simmer.  Simmer 15-20 minutes.
   Stir in cheese a few minutes before serving.  Stir briskly and constantly while adding cheese to ensure it melts smoothly into the soup.
  Serve and top with your favorite chili toppings.
  Serves 4-6.

Grilled Potatoes w/ Chipotle-Lime Sour Cream

   Ok, maybe I'm cheating a little here because this isn't so much a recipe as it is an idea or a technique.  Over the summer, I was looking through the grilling cookbook I bought for my husband last Christmas and came across "Grilled Potato Steaks".  Sounds awesome.  I had never had a grilled potato before.  It is so easy and definitely a break from the ordinary.  Since tailgating season is upon us, I thought I would share this now because these potatoes are a fantastic alternative to potato salad or chips.  I like them with just sour cream and crumbled bacon or with chipotle- lime sour cream (which is great on SO many things, not just potatoes), but you can literally top them with whatever you want:  cheese, onions, creamed spinach..... anything.

Grilled Potatoes
   Thoroughly wash enough potatoes for the crowd you are feeding.  Plan on about 1 large potato per person.  On the long axis, cut off a tiny bit of the skin in order to expose the flesh.  Slice long ways into 1/2 inch slices.  Place potato slices in cold, salted water that covers potatoes by about 1 inch.  Bring to a boil.  Boil for about 15 minutes, until potatoes are just barely fork tender.  Remove and pat dry.  (This step can be done up to 24 hrs ahead.)
   Brush potatoes with oil.  Salt and pepper them.  Grill on direct medium heat for 5 min a side.  Serve.

Chipotle-Lime Sour Cream
1/2 C light sour cream
1 tsp chipotle puree (1 small chipotle minced)
zest of half a lime
juice of 1 lime
salt

Combine all ingredients.  Roughly 4 servings.
This really good on the potatoes, as a dressing for cole slaw, on quesadillas, with vegetables.  Try it on everything!  After the first time you make it, you may want to keep a bowl on hand at all times.