QUICK & EASY CHICKEN CHILI

 

 

QUICK & EASY CHICKEN CHILI

3 skinless, boneless chicken breasts, frozen

2 cups homemade chicken broth, frozen

1 can cream of potato soup

1 jar dried beef, chopped

1 Williams chili mix package

1 can chopped green chilies

• Place frozen chicken breasts on the bottom.
• Pour green chilies over chicken pieces.
• Top with cream of potato soup.
• Top with frozen broth.
• Sprinkle chili seasoning mix on top of chicken broth.
• Top with beef pieces.
• Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.

As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

VODKA CHICKEN POMODORO

The word pomodoro or Pomo d'oro is Italian for tomato, or more specifically "golden apple". LOL :D that is about all that is actually Italian about this recipe! Yet another possible origin of the word is derived from the aphrodisiac qualities in the french translation pomme d'amour, the love apple.

While researching the word pomodoro, I found that tomatoes aren't even indigenous to Italy! Tomatoes were first discovered in Latin America in the 15th century, but made their way to Italy in the 19th century and because the growing conditions were ideal for tomatoes Italy became a prominent tomato region making tomatoes a staple in Italian kitchens!

Though a staple in the Italian kitchen of today, you might be surprised to find out tomatoes are not, in fact, Italian. The fruit was discovered in Latin America in the fifteenth century, then made its way to Italy in the nineteenth century. Because tomatoes grow in a variety of conditions, the use throughout Italy and in their kitchens took off.

According to Il Pomodoro Italiano, "The Italian Tomato", there are over 320 different variations of the tomato. The beautiful golden tomatoes (Pomo d'oro) tend to have a sweeter taste and have a low sugar and acid content. For more information on several of the varieties check out the website.

VODKA CHICKEN POMODORO
4 boneless, skinless chicken steaks
FRESH ground sea salt and black pepper
garlic salt
1/4 cup WONDRA flour
2 tablespoons butter
1/4 cup QUALITY Vodka
1/2 cup homemade chicken broth
Juice of 1 LARGE lemon
2 tablespoons FRESH chopped tarragon
1 bunch green onions, sliced thin
1 cup halved cherry or grape tomatoes
2 tablespoons heavy cream

• GENEROUSLY season chicken steaks with FRESH ground sea salt, black pepper and garlic salt.
• Heat large skillet over medium heat and melt butter.
• Dredge chicken steaks in flour and add to skillet.
• Saute; chicken steaks 3-4 minutes per side until JUST cooked through.
• Transfer chicken to platter and keep warm.
• Deglaze pan with vodka and cook 1-2 minutes until alcohol is cooked off.
• Add onions to pan, stirring 30 seconds or so.
• Add chicken broth, lemon juice and tarragon, blending well.
• Add cream, stirring to blend before adding tomatoes and returning the chicken to pan, turning to coat.
• Heat through and serve with your favorite rice or mashed potatoes ad sauce drizzled over top.

RUSSIAN CABBAGE SOUP

Oh my this is my new favorite soup! I could eat this EVERY day!

RUSSIAN CABBAGE SOUP adapted from The Sophisticated Cavemen  serves 8

1/4 cup avocado oil
1 LARGE onion, diced
4 carrots, halved lengthwise and sliced
3 celery ribs, halved lengthwise and sliced
3 garlic cloves, minced
1 (6 ounce) can of tomato paste
1 SMALL head of cabbage, large chopped
1 pound turnips, diced
8 cups homemade chicken stock
1/2 teaspoon caraway seeds (optional)
FRESH ground sea salt and black pepper, to taste
1 bay leaf
1/4-1/2 cup apple cider vinegar, to taste
1 1/2 cups chopped rotisserie chicken pieces
2 tablespoons FRESH Tarragon, chopped
2 tablespoons FRESH Parsley, chopped

• Heat the avocado oil in dutch oven over medium high heat.
• Add the onions, carrots, and celery and saute 5-7 minutes until onions are translucent.
• Add the garlic and cook 30 seconds or so until fragrant.
• Stir in the tomato paste and cook 3-4 minutes until it starts to brown.
• GENEROUSLY season with FRESH ground sea salt and black pepper.
• Add the cabbage and cook until it is slightly tender, about 5-6 minutes.
• Add the turnips and pour in the stock.
• Season again with the caraway seeds, salt, pepper, and bay leaf and bring to a SLOW boil.
• Reduce the heat to LOW, cover, and simmer until the cabbage and turnips are tender, about 1 hour.
• Remove the bay leaf.
• Add chicken pieces (see note), stirring well.
• Stir in apple cider vinegar.
• Cover and simmer for another 5 minutes.
• Stir in the the fresh tarragon and parsley.
• Adjust seasonings to taste.

NOTE: for a different flavor profile substitute 1 pound of browned ground beef.

BISCUIT TOPPED CHICKEN POT PIES

 

BISCUIT TOPPED CHICKEN POT PIES 6 servings
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE Vidalia onion, chopped
2 large carrots, sliced
1 large stalk celery, diced
2 + 1/2 cups flour
3 cups chicken broth
1/2 cup heavy whipping cream
1/2 cup whole milk
4 cups shredded rotisserie chicken
2 cups spinach leaves
Fresh ground black pepper and salt, to taste

• Preheat oven to 400°.
• Line a baking sheet with parchment paper and set aside.
• In a large stock pot, heat oil and butter over medium-high heat.
• Add onions, carrots and celery, stirring until soft, about 6-7 minutes.
• Add 1/2 cup flour, stirring to blend until flour is golden.
• Add broth and bring to a boil, stirring until thick and creamy.
• Reduce heat to low.
• Stir in cream and milk until well blended.
• Add in spinach and chicken pieces, cooking for 5 minutes more.
• Season with salt and pepper to taste.
• Divide mixture into 6-8 ramekins.
• Arrange ramekins on baking sheet. (KEEP WARM)
• I like to pour the contents out onto a plate for eating.

OPTIONAL: I sometimes add a can of Le Seur peas for color more than anything.

BISCUITS

1 1/2 cups finely grated sharp white cheddar cheese
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons COLD unsalted butter, cut into tiny pieces
1 cup whole buttermilk

• In a large bowl sift together 2 cups flour, 1 cup of the cheese, 1 teaspoon salt, baking powder and baking soda.
• Using a pastry blender cut in the cutter until mixture is crumbly.
• Add buttermilk and stir with a wooden spoon until combined. (Dough will be sticky and that’s okay)
• Drop by HEAPING spoonfuls onto silicone lined baking sheet.
• Bake until edges are beginning brown.
• Place one biscuit on top of each ramekin and sprinkle with remaining cheese.
• Sprinkle with fresh cracked pepper.
• Add to oven for 5-6 minutes until cheese is melted and pot pies heated through.

BRANDING IRON MEATBALLS

 

I originally found this old recipe in some things of my grandmother. It is from an old cookbook she evidently bought at Knott’s Berry Farm. I’ve modernized it to our tastes, but I love that they are on skewers, making it a great party recipe. They are also great on the grill – I use fire wires when I grill them to make it easier to turn them regularly.

BRANDING IRON MEATBALLS
MEATBALLS
2 pounds ground sirloin
2 eggs,, beaten
1 LARGE shallot, grated
2 cloves garlic, minced
1/3 cup Panko crumbs**
Fresh ground salt and pepper, to taste
Stainless steel Skewers
pineapple chunks, cherry tomatoes or green and red pepper chunks

• Soak skewers in water for an hour before using if using wooden skewers.
• In a large mixing bowl combine ground sirloin, eggs, shallot, garlic, Panko crumbs, salt and pepper until well blended.
• Roll meat mixture into golf ball sized balls.
• Arrange meatballs on on skewers alternating with veggie pieces, pineapple chunks or tomatoes.
• Arrange skewers in a single layer on a jelly roll pan covered in foil.
• Pour cooled sauce over skewers.
• Marinade skewers for an hour or so, turning to coat every 15 minutes.
• Broil for 5 minutes.
• Turn skewers and broil 5 minutes more.

NOTE:** You may need to add more to achieve the desired consistency for the meatball to hold together well.

SAUCE
1 shallot, finely chopped
2 tablespoons avocado oil
2 tablespoons tomato paste
2/3 cup chicken broth
3/4 cup apple cider vinegar
3/4 cup apricot pineapple jam**
1 teaspoon sea salt
1 teaspoon Worcestershire sauce
1 tablesspoon Frank’s hot sauce

• Heat oil in saucepan over medium-high heat.
• Add shallot and saute’ until soft.
• Add remaining ingredients and bring to a boil.
• Reduce heat and simmer 15-20 minutes until thickens.
• Cool.

NOTE:** Recipe called for Knott’s Orange Honey, but I haven’t been able to find it so substituted the jam.

ITALIAN PORK CHOPS

ITALIAN PORK CHOPS
4 boneless pork loin chops
1 tablespoons avocado oil
1 tablespoon butter
3 strips bacon, chopped and cooked crisp (reserve bacon grease for searing pork chops)
FRESH ground sea salt and black pepper
1 small red onion, halved and sliced
8 ounces button mushrooms, cleaned and sliced
1/2 cup Marsala wine
1/2 cup beef broth
1/2 cup diced pastrami
1/2 cup heavy cream
Prepared egg noodles

• Preheat oven to 275°.
• Pound chops to 1/4-1/2 inch maximum.
• Generously season chops with FRESH ground sea salt and black pepper
• Add avocado oil and butter in skillet over medium high heat.
• Sear chops 2 1/2 minutes per side and transfer to baking sheet to keep warm in oven.
• Add onions and mushrooms to skillet, sauteing until starting to caramelize, about 10=15 minutes.
• Add Marsala to pan and de-glaze and reduce until almost evaporated.
• Add beef broth, pastrami and cream. Simmer until reduced by half and beginning to thicken.
• Stir in bacon pieces.
• Season to taste.
• Serve over pork chops and noodles.

POTATO SOUFFLES

For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

POTATO SOUFFLES
1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

• Preheat oven to 375°.
• Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
• Sprinkle 1 tablespoon of Parmesan in each.
• In a pot of salted boiling water cook potato until fork tender.
• Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
• Using a ricer mash potatoes into a medium mixing bowl.
• Add unsalted butter and creme fraiche, mixing until well blended.
• Stir in parsley, salt, pepper and egg yolks.
• Beat egg whites until foamy
• Add cream of tartar and beat until stiff peaks form.
• Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
• Divide potato mixture between the ramekins.
• Bake 30-35 minutes until tops are puffed and golden.