Trunk or Treat Night - Jalapeno Popper Chicken Chili

Ingredients

1. 3 tbsp extra virgin olive oil
2. 1 small onion, diced
3. 5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)
4. 3 cloves garlic, minced
5. salt and fresh ground black pepper
6. 1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces
7. 2 teaspoons chile powder
8. 1 teaspoon ground cumin
9. 1 teaspoon oregano
10. pinch of crushed red pepper
11. 1 (10 oz) can dice tomatoes with green chiles
12. 1 + 1/2 cups chicken broth
13. 1 (14 oz) can cannelloni or navy beans, drained
14. 1 (14 oz) can corn, drained
15. 8 ounces cream cheese
16. 1 pound bacon, cooked crispy and crumbled, divided
    

                                                                      

Instructions

1. In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalapeno, and garlic until tender.
2. Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.
3. Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.
4. Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.
5. Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

 

*To save on time and make easier, I use a store bought chicken and pre-cooked bacon crumbles.  I also added an extra can of green chilies just because I really like them. 

Soup Night - October 10, 2013

Ami Frost's Tom Kha Gai Soup:

4 c chicken broth
1/4 c fish sauce
2 T fresh ginger, grated
1 Serrano or 2 Thai chilis
2 tsp chili garlic paste
1 T sugar
2 chicken breasts, diced
2 c sliced mushrooms
2 diced tomatoes
2 14 oz cans coconut milk
1 stalk lemon grass
1/2 c sliced green onions
1/4 c sliced basil
3 T lime juice
Jasmine rice, cooked

1.  Simmer broth, fish sauce, ginger, chilies, chili paste, sugar.  Slice lemongrass into 1-inch pieces. Smash with flat side of knife. Add to soup.  Simmer 20 minutes.

2.  Add chicken.  Simmer 10 minutes.

3.  Take out lemongrass and chilies; discard.

4.  Add mushrooms, tomatoes.  Simmer 5 minutes.

5.  Take soup off heat.  Add coconut milk, green onions, basil, and lime juice.

6.  Serve immediately over jasmine rice. 

Hi Everyone!  So we finally have a blog!  Yay!  Bare with me because I'm new at this.  I don't have too many recipes from our previous recipe nights, so send them in and I will try to get them on the blog.  Take care and happy cooking!  :)

Poblano Chicken Chowder

 

Ingredients

• 1/4 cup olive oil
• 3 large carrots, cut into 1/2-inch dice
• 2 large onions, cut into 1/2-inch dice
• 5 stalks celery, cut into 1/2-inch pieces
• 1/8 cup minced garlic
• 2 to 3 small poblano peppers, seeded and cut into 1/2-inch dice
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1/4 teaspoon ground cumin, or more to taste
• 1/4 teaspoon dried thyme, or more to taste
• 1 tablespoon chicken bouillon granules
• 3 quarts chicken broth
• 1/2 bunch fresh cilantro leaves, minced
• 3 cups diced (large pieces) grilled chicken
• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 1/2 teaspoon hot sauce, or more to taste
• 1 cup heavy cream

Directions

Heat the oil in a large stockpot over medium heat. Add the carrots, onions, celery, garlic, poblano peppers, salt, white pepper, cumin, and thyme. Saute for 7 to 8 minutes, or until the vegetables begin to soften. Stir in the chicken bouillon. Add the chicken broth and cilantro, and cook for 10 to 12 minutes, or until the carrots are tender. Stir in the chicken and cook, stirring frequently, until the chowder is thick and the chicken is heated through. Shortly before the chowder is done, melt the butter in a large skillet over medium heat. Add the flour and stir to combine. Cook, stirring frequently, for 3 to 4 minutes to cook the flour. Do not allow the mixture to brown! Ladle 1 cup of the hot liquid from the stockpot into the skillet, whisking constantly.
When the first cup of liquid is incorporated, add another 2 cups of liquid, 1 at a time. Pour the mixture in the skillet into the stockpot, whisking to blend. Cook, stirring frequently, for 3 to 5 minutes longer, or until the mixture begins to thicken. Remove the pot from the heat. Stir in the hot sauce, then the cream, and serve.