White Chicken Chili

Original Recipe HERE

 

I simplified the original recipe a lot, both for convenience (I didn't feel like hunting down a variety of peppers) and the sake of hoping my kids would eat it (because they don't like super spicy things).  So it's really just a basic white chicken chili recipe now.  But that's OK, because everyone loved it.  Even my picky *J* said he, "LOVED it!"

 

My kids aren't big meat eaters, and they turn their noses up to chicken most of the time.  I knew I'd have better luck getting them to eat it if I incorporated it into the dish better than cubing it would.  So I cooked the chicken that afternoon and shredded it with the KitchenAid paddle.  No one complained at mealtime.

 

I ran out of cumin and couldn't find my chili powder, so I added a few shakes of Cuban seasoning to make up for it.  It was still pretty mild, but I could taste a hint of the jalapenos so it wasn't too bland.  Spices and seasonings and heat factor can be easily tweaked.  As expected, the kids added plenty of sour cream and cheese on top. 

 

Ingredients

2 tablespoons olive oil
2 medium yellow onions, finely chopped
1 jalapeño pepper, seeded and finely chopped
1/2 Tablespoon ground cumin
1½ teaspoons chili powder
¾ teaspoon smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
4 large garlic cloves, minced
2 tablespoons all-purpose flour
4 cups broth
3 cans (15 oz) cannelini beans, rinsed and drained
3 cups chopped cooked chicken [I used shredded]
1 tablespoon lime juice
½ cup heavy cream [optional; I forgot it]

garnishes: lime wedges, shredded cheese, cilantro, sour cream

rice [optional]

 

Ingredients

(1) Heat olive oil in a large pot over medium heat.

(2) Add onions, jalapeno, cumin, chili powder, paprika, cayenne, and salt.  Cook until vegetables have softened, about 7 minutes.

(3) Meanwhile, drain and rinse one can of beans.  Mash thoroughly.

(3) Add garlic.  Cook an additional minute (do not allow garlic to brown).

(4) Add flour; stir in thoroughly.  Cook for about 1 minute.

(5) Add mashed beans.

(6) Stir in remaining 2 cans of beans, chicken, and lime juice.  Bring to a simmer.  Reduce heat to low; cook about 20 minutes.

(7) Add heavy cream.  Serve with garnishes and by itself or over rice.

 

Kid Participation: None, other than require me to grate several rounds of cheese for toppings.  Kids like them some cheese.

Pepper Pasta Sauce

Original Recipe HERE

 

I thought this was a sneaky way to get a bit of vegetables into my kids.  Except *J*'s picky streak continues and he barely ate any.  *N* had seconds but declared, "It tastes...vegetable-y."  And so I came clean, and the thought of a pepper (normally something they avoid like the plague) diminished her enjoyment of further bites.

 

Husband and I really liked this.  I thought the pepper gave the sauce a nice twist and a slight sweetness.  I made several variations on the original recipe: amount of onion and garlic, addition of tomato paste, different type of sausage and tomatoes.

 

Ingredients

1 lb (16 oz box) dry pasta [I used small shells]

1 Tablespoon olive oil

1/4 cup onion, finely chopped

1 orange bell pepper, chopped

2 to 3 cloves garlic, finely chopped

1 lb sausage [I used pre-cooked chicken]

1 can (14.5 oz) diced or crushed tomatoes

1 to 2 Tablespoons tomato paste [I used 2]

1/2 to 1 cup heavy cream [I used 1/2 cup]

1/2 to 1 cup grated Parmesan cheese [I used 2/3 cup]

 

Directions

(1) Cook pasta according to package directions.

(2) Meanwhile, heat oil in a large skillet over medium-high heat.

(3) Add onion and pepper to skillet.  Saute until just tender, about 3-5 minutes.

(4) While vegetables are cooking, cut sausages in half length-wise and then into small slices.

(5) Add garlic to skillet.  Saute until softened but not browned.

(6) Stir in tomatoes and heavy cream.  Reduce heat to medium-low; cook about 5 minutes.

(7) Use an immersion blender to puree sauce to desired consistency.

(8) Add sausage to sauce; heat through.

(9) Stir in Parmesan cheese until mixed well.

(10) Serve sauce over pasta.

 

Kid Participation: None.

Bacon & Gorgonzola Mashed Potatoes

Original Recipe HERE

* This is one of the menu items Husband researched, planned, shopped for, and executed for Easter 2013.  It was the best meal he's ever made. *
 

Ingredients

2 pounds red new potatoes, quartered

2 cloves garlic, smashed

5 to 6 strips bacon

1/4 pound Gorgonzola cheese, room temperature

1/4 cup heavy cream, room temperature [he used half-n-half]

1 tablespoon butter, room temperature

Salt and freshly ground black pepper

 

Directions

(1) Add potatoes and garlic to a medium pot.  Fill with enough cold water to cover the potatoes by an inch.  Season with salt; bring water to a boil.

(2) Reduce to a simmer.  Cook until potatoes are soft, about 15 minutes.

(3) Meanwhile, fry bacon in a skillet until crisp.  Set aside on a paper towel to drain. Roughly chop; reserve.

(4) Drain potatoes and garlic.  Place back in the pot with cheese, cream, butter, and chopped bacon.

(5) Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.