... Chicken Verde Stew with Hominy

Hello, my name is Taylor.  It's been four years, four months, and seventeen days since my last blog post.  But I can promise it hasn't been that long since my last meal...

OMG, you guys!  How has it been so long??  I'm anxious to get back to posting about my favorite thing, food... so bear with me as I dust off the ol' blogging skills and try a few new recipes out on you.  

For my (re)debut, I made Chicken Verde Stew and you guys, it was everything I'd hoped it would be.  Warm for a super cold Kansas City night, filling, because well, we're trying to start watching our waistlines around here, and fun to make!  

I started by roasting Anaheim Chiles and Tomatillo Peppers - two things that I've never cooked with.  If this might be your first time, too, let me give you just a couple quick lessons learned from my experience.  First, depending on your oven, you may need more than 5 minutes to roast the Anaheim Chiles.  When I do it next time, I'll leave those babies in there just a minute or two longer to get a better char on the skin and make the skin easier to peel off.  

Second, do your research on how to buy Tomatillo Peppers.  After a quick Google search, I learned that you can peel back a little bit of the husk to make sure the flesh is firm and bright green.  Toss it back in the pile if it looks dried up or blemished.

And it certainly wouldn't hurt to throw a few extra into the bag just in case you accidentally pick up one or two that look like this one...

I'm pretty pumped to have stepped into the world of Tomatillos.  I love a good green salsa, so now I feel like I'm armed and ready to whip up some of my own.  

Here's another tip - make sure you prep everything in the recipe before you start cooking.  It seems like a no-brainer, and it's something I nearly always do.  Today, however, I had 'Friday Brain' or maybe 'I'm So Excited to Roast These Peppers Brain' that I didn't.  It's not the end of the world if you don't, obviously, but it'll make trying new recipes and cooking so much more enjoyable... and will also give you a minute to take a sip of your beverage of choice.  You know, if you like that sort of thing.  

So, chop all the veggies and get them into that pot.  I've spared you a picture of the raw chicken thighs because, well, gross.  And I think we all know what raw chicken looks like.  You're welcome.  

Before too long, you'll get this.  Look at that!  The peppers add a good bit of spice.  Nothing too hot, just a great bite and a little bit of heat.  The veggies and hominy make it almost feel a little bit like a chili and it's a little thicker like one, too, more than a soup.  I've never been a big fan of dark meat, but the thighs just have so much flavor and really take it up a notch from what I would imagine a regular ol' chicken breast might.  

Serve it with a dollop of sour cream, a side of chips (not shown because we tend to just take the bag to the table with us), and a cold Mexican beer and you've got yourself one heck of a dinner.  Shoot, there goes that whole waist-watching thing... 

Chicken Verde Stew with Hominy

serves 6

2 Anaheim Chiles

Cooking Spray

1 1/2 pounds Tomatillos

1/4 cup finely chopped fresh cilantro

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

2 cups fat-free, lower-sodium chicken broth, divided

2 tablespoons olive oil, divided

1 1/2 cups finely chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/2 cup chopped red bell pepper

3 tablespoons all-purpose flour

4 teaspoons finely chopped garlic

1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 (29-ounce) can golden hominy, rinsed and drained

6 tablespoons reduced-fat sour cream 

cilantro leaves (optional)

Preheat broiler to high.

Halve, stem, and seed chiles.  Place chiles, skin side up, on a foil-lined baking sheet coated with cooking spray; broil for 5 minutes or until charred.  Place chiles in a paper bag; seal.  Let stand for 15 minutes.  Peel and discard skins.  Arrange tomatillos on a prepared baking sheet, and broil 14 minutes or until blackened, turning once.  Combine the chiles, tomatillos, 1/4 cup cilantro, cumin, and oregano in a blender.  Add 1 cup broth; process until smooth.

Heat a large Dutch oven over medium-high heat.  Add 2 teaspoons olive oil; swirl to coat.  Add onion, carrot, celery, and bell pepper; saute for 2 minutes, stirring occasionally.  Stir in flour; saute for 2 minutes, stirring frequently.  Add garlic; saute for 30 seconds, stirring constantly.  Place onion mixture in a large bowl.  

Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.  Add 2 teaspoons oil to pan; swirl to coat.  Add half of chicken; saute 3 minutes.  Add browned chicken to onion mixture.  Repeat procedure with remaining chicken and 2 teaspoons oil.  Combine remaining 1 cup broth, tomatillo mixture, onion mixture, and hominy in pan over medium-high heat, and bring to a boil.  Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.  Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. 

Taylor's Notes...

I didn't have a paper bag on hand to steam the chiles in, so I used a tupperware bowl with a lid.  Worked great.

I read a review on the original recipe that someone used white hominy instead of golden.  I had to buy two cans to get to the 29 ounces, so used one of each.  I liked the additional color it added - and actually, have no idea if the two taste differently or not.  Perhaps I should have tasted both before tossing them into the stew, but hey, if you ask me, it worked out!

Enjoy!

... Chicken and Wild Rice Soup

After all that eating over the last long weekend, I decided that soup would probably be a good idea for dinner. A hearty soup because, you know, after eating as much as you do over Thanksgiving, your stomach seems to think you're hungry every thirty minutes.  This one, though, this one is a light hearty soup.  Win win.

Funny, it doesn't look light...

... but it is, and it's delicious!  Now, I don't know that the same could be said for the popover and wine (light, no; delicious, yes), but hey, it evens out, right?

Chicken and Wild Rice Soup
serves 8

1 cup uncooked quick-cooking wild rice
cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 1/2 cups cubed peeled baking potato
3 cups 2% reduced-fat milk
1/3 cup all-purpose flour
10 ounces light processed cheese, cubed (such as Velvetta light)
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup chopped fresh parsley (optional)

Cook rice according to package directions, omitting salt and fat.

Heat a large Dutch oven over medium-high heat.  Coat pan with cooking spray.  Add onion and garlic; saute 3 minutes.  Add broth and potato; bring to a boil over medium-high heat.  Cover, reduce heat, and simmer 5 minutes or until potato is tender.

Combine milk and flour, stirring well with a whisk.  Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly.  Remove from heat; add cheese, stirring until cheese melts.  Stir in rice, chicken, pepper, and salt.  Garnish with parsley, if desired.

Taylor's Notes:
A few tweaks to this one... to begin with, I used shredded 2% mild cheddar and shredded 2% sharp cheddar instead of the Velvetta.  It didn't melt as well as the Velvetta probably would have, but it's also not overly processed goop.  Another switcheroo I made was to use rotisserie chicken instead of the chicken breasts.  I removed the skin, of course, and only used the white meat from the breast.  


I also added mushrooms and carrots to the mix for a little extra color and flavor.  I put the carrots in with the potatoes and then added the mushrooms after the milk mixture had thickened.  After I added the cheese, I let the soup simmer for a while until the mushrooms were tender and then served it with a little parsley on top, which added a great, bright fresh flavor to the soup.


Enjoy!

... Tortellini, Spinach and Basil Soup

With the exception of the stewed tomatoes, there are a lot of my favorite things in this soup.  Mushrooms, spinach, basil, cheese tortellini... yes, please!  And, as much of a fan that I'm not, the tomatoes add so much flavor to the soup that I definitely wouldn't leave them out.

I love the addition of the red pepper flakes.  I love it so much that I doubled the amount.  Spicy?  Yes.  A good decision?  Absolutely.

The bright color that the spinach and basil add is great.  Don't be afraid to bump up the amount of them either.  I did.

Freshly grated Parm is a must and, you know me, soup is always better with warm, crusty bread along side.

Tortellini, Spinach and Basil Soup
serves 8


1 tablespoon olive oil
1 medium onion, chopped
2 large garlic cloves, minced
8 ounces fresh mushrooms, cleaned and sliced
1/4 teaspoon dried crushed red pepper flakes
3 (15 ounce) cans chicken stock
1 (15 ounce) can stewed Italian-style tomatoes, undrained
1 (9 ounce) package cheese tortellini (fresh or frozen)
1 to 2 cups thinly sliced fresh spinach leaves
2 tablespoons thinly sliced fresh basil (or 1 1/2 teaspoons dried basil)
salt and freshly ground black pepper
garnish: freshly shredded Parmesan cheese

In a large heavy pan over medium heat, heat oil.  Add onion, garlic and mushrooms.  Saute until vegetables are tender, about 5 minutes.  Add crushed red pepper and saute for a few seconds until fragrant.  Add chicken stock and tomatoes; bring to a boil.  Add tortellini then return to a low boil and cook 5 minutes or until pasta is done.  Stir in spinach, and cook 1 to 2 minutes, then add fresh basil and simmer for a minute or two.  Season to taste with salt and pepper.  Ladle soup into bowls, garnish with freshly shredded Parmesan cheese.

Variation: It is nice to add 3/4 pound of Italian sausage, casings removed, crumbled, browned and drained.  Add to the soup when adding the vegetables.

Taylor's Notes:
This is one tasty soup!  And quick and easy, to boot!  I don't have much to note - just follow the directions and you'll be enjoying it in no time!


Enjoy!

... White Chicken Chili

When the weather is like this... (which is has been in Kansas City for the last couple of weeks)...

You'll do anything you can to make it feel like Spring.  Brightly colored flowers is one of my favorite ways...

But even with them brightening up my home, there's no changing the single-digit temps outside.  So, in order to warm things up, I made a big batch of chili.

I'm not a huge fan of stewed tomatoes (as indicated here), which makes this recipe one of my faves.  The green chilies and chili powder really heat things up and the ground cumin adds a great smoky flavor.

Let it simmer on the stove all day long and serve it with shredded cheese, sour cream, a few tortilla chips... and a cold beer never hurt anyone.

White Chicken Chili

serves 8-10

1 pound large white beans
6 cups chicken broth
2 cloves garlic, minced
2 medium onions, chopped (divided)
1 tablespoon oil
2 4-ounce cans chopped green chilies
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
4 cups diced cooked chicken breasts
3 cups grated Monterey Jack cheese

Combine beans, chicken broth, garlic and half of the onions in a large soup pot and bring to a boil.  Reduce heat and simmer until beans are very soft, 3 hours or more.  Add more chicken broth, if necessary.  In a skillet, saute remaining onions in oil until tender.  Add chilies and seasonings and mix thoroughly.  Add to bean mixture.  Add chicken and continue to simmer 1 hour.  Serve with topped grated cheese.

Taylor's Notes:
In order to not spend the entire day in the kitchen, I use canned white beans (2 cans).  It'll cut your kitchen time down to an hour-ish.  Other than that, the recipe is very quick and easy.  I typically get the bean mixture going on medium heat and then while the chicken is cooking, I saute the remaining half of onions with the chilies and seasonings.  You can leave it all simmering on the stove for hours - the longer the better as the flavors all meld together.  


Enjoy!

...Shrimp and Corn Chowder

It's Fall and you know what that means... soup, chowder, and chili... oh my!  Fall is absolutely my favorite season and I'm pretty sure part of that has to do with the comfort food.  So warm and cozy, how could you not love it?

This chowder was really easy to make and had great flavor with all the veggies and, ahem, bacon drippings (see below).

Serve it up with hot crusty roasted garlic bread and Fall will quickly become your favorite season, too.

Especially if you follow it up with Apple Crisp for dessert... thanks Mom!

Shrimp and Corn Chowder with Fennel

serves 4 (in reality, more like 6)

2 tablespoons unsalted butter

2 leeks (white and light green parts), chopped

1 fennel bulb, chopped

kosher salt and black pepper

2 tablespoons all-purpose flour

1 8-ounce bottle clam juice

3 cups whole milk

1 pound potatoes, peeled and cut into 1/2-inch pieces

3/4 pound cooked peeled and deveined medium shrimp

1 10-ounce package frozen corn

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh lemon juice

Heat the butter in a large saucepan over medium heat.  Add the leeks and fennel, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and cook, stirring occasionally, until the vegetables are tender, 4 to 5 minutes, stir in the flour.

Add the clam juice, milk, and potatoes and bring to a boil.  Reduce heat and simmer, stirring occasionally, for 12 minutes.  Stir in the shrimp and corn and cook until the potatoes are tender and the shrimp and corn are heated through, 3 to 5 minutes.  Stir in the parsley and lemon juice.  

Tip: Top it with crumbled bacon.  Cook 6 slices in a large saucepan until crisp.  Transfer the bacon to a paper towel-lined plate and use the pan drippings instead of the butter to cook the leeks and fennel.

Taylor's Notes:

This is the first time I've ever cooked with leeks or fennel.  Leeks... easy!  Fennel... what the heck do I do with this thing?!  I treated it like an onion and just chopped it up.  Not sure if that's exactly right, but it worked, and look at me trying something new!

I took the tip of sauteing the veggies in the bacon drippings and, although I haven't had the recipe the other way, I'd definitely recommend the bacon.  Everything is better with bacon, amiright?

It was a really easy and tasty recipe and perfect for a cool, fall evening.  

Enjoy!

... Chipotle Black Bean Chili

Wow, it is not easy to photograph a bowl of chili, so first off, kudos to those food photographers out there!  There wasn't much to putting this chili together, so you're just going to have to trust me on this recipe from Midwest Living.  It's an easy one and you can even make it in the crock pot.  Just toss it all in before you leave for work in the morning and you'll have a warm, delicious dinner when you get home at night.  Or, put it all in a pot on the stove (have I mentioned how much I love my Le Creuset?) and it'll be ready in less than an hour.

Chipotle Black Bean Chili

serves 6

1 1/2 pounds ground meat (beef, chicken, turkey, pork - whatever you like)

2 14-ounce cans reduced-sodium beef broth or chicken broth

1 16-ounce jar mild or medium chunky salsa or picante sauce

1 15-ounce can black beans, rinsed and drained

1 15-ounce can golden hominy, rinsed and drained

2 cups loose-packed frozen diced hash brown potatoes with onions and peppers

1 to 2 canned chipotle chile peppers in adobo sauce, finely chopped (handle carefully!)

2 teaspoons chili powder

1 teaspoon dried oregano, crushed

1 teaspoon ground cumin

chopped avocado and/or shredded cheddar or mozzarella cheese and/or sour cream (optional)

In a large skillet, cook ground meat until brown.  Drain off fat.  Transfer to a 4- or 5-quart slow cooker.  Stir in broth, salsa, beans, hominy, potatoes, peppers, chili powder, oregano and cumin.

Cover; cook on low 7 to 8 hours or on high 3 1/2 to 4 hours.

Top with avocado and/or cheese and/or sour cream if you like.

Taylor's Notes:

Ok, kids, this is a big one.  Pay attention.  Do not, I repeat, do not make the mistake of reading "1 to 2 canned chipotle chili peppers in adobo sauce" as "1 to 2 cans chipotle chile peppers in adobo sauce." Granted, I only used about 1 can, but yowza!!  

Like I mentioned above, you can make this on the stove rather than in a crock pot.  Just brown and drain the meat, put it and all the other ingredients into the pot, give it a little stir and let it cook over medium heat for about 30 minutes or until it's nice and bubbly.  

Enjoy!

... the best cure for the common cold

So I've had this stupid cold for nearly two weeks now.  The doctor, of course, couldn't do anything for me since it's just a virus so I decided to take the matter into my own hands.  With the help of Dad's Chicken Noodle Soup (and a few otc's) I'm on the road to recovery!

I'm a little torn on whether to give this family recipe or not, but why not share the love, right?  And this is even more special... in the way only my Dad can do, here's his recipe for...

Dad's Chicken Noodle Soup

Put two quarts of water in a four-quart soup pot and bring to a brisk boil.  While the water is heating up, add one whole white onion, chopped course, six celery stalks chopped to your liking, two bay leaves, and salt and course ground pepper to taste.  (I usually use about a teaspoon of salt and a half-teaspoon of pepper.)  Extras you could add at this point include a carrot, sliced thinly, or chopped coarsely, for a little extra color and flavor.  Same way with adding a half-cup or so of frozen peas.

While the water is coming to a boil, take a whole chicken and rinse well.  Be sure to take the giblets out of the body cavity.  Sometimes they're in a paper bag, sometimes they're just in there.  I usually just rinse them well and toss them in the pot and cook them along with the chicken for flavor.  This is your option.

When the water is boiling briskly, put the whole chicken in the pot.  Partially cover, and cook for about thirty minutes, or until the chicken is very tender.  (Check it with a kitchen fork.)  Remove the whole chicken and the giblets from the pot, and reduce the heat to a very slow boil.  Let the chicken cool to a point that you can handle it without burning your little fing-fings.  Then de-bone the chicken.  You can either 'jerk' the chicken (tear it into strips and pieces), or you can use a knife to cut it into pieces the size you want.  Put the chicken (and chopped giblets, if you want) back in the pot.  You can adjust the amount of soup you want at this point by adding extra water.  Bring back to a very slow boil.  Extras you can add at this point are some mushrooms, whole or sliced, depending on their size, just to add some tasty little morsels.

Add noodles.  You can use any kind of noodle or pasta you want to.  I like the medium wavy noodles by American Beauty, or the homemade egg noodles that you can find in the freezer section.  After adding the noodles, cook the soup for at least another thirty minutes, but not more than an hour.  If you cook the soup too long, the noodles will get mushy and fall apart.  So, best to cook until the noodles are done, then remove from heat and serve.  Or, like chili, this soup gets better after refrigerating overnight, and reheating the next day.

Taylor's Notes:
Thank goodness Tyson prepares their chickens now so that you can buy them without the neck and giblets!  I've had to pull the neck and giblets out of a chicken once and let me just say that I hope to never do it again.  Other than that, I pretty much follow this recipe exactly... except the peas, I leave out the peas.  I use Reames egg noodles from the freezer section because they just give it that more "homemade" feel.  And you know what... my cold is gone.  


Enjoy!