Tag Archives: beans

Black and White Chicken Chili

August can be strange because it’s still beach weather but with the school supply commercials and preseason football on the television and cooler-weather clothes in the stores, it can tease your mind into thinking it’s already fall outside.  Just the sound of the whistles blowing during a football game sends me to the kitchen with the urge to make chili.  But since it’s still hot outside, I didn’t want to spend a lot of time standing over the stove.  This Black and White Chicken Chili couldn’t have been any easier or any faster to make.

Navy beans, black beans and salsa verde are warmed together before adding in chicken (I used precooked rotisserie chicken which saved TONS of time!).  That’s it!  Obviously you can add in any vegetables or spices you want (just taste it first).  Once it’s all warmed through, I topped the bowl with feta cheese, lime juice and scallions.  Talk about simple.  The whole time I thought there weren’t enough ingredients for this to be a flavorful chili but it really was.  I did add a teaspoon of cumin and some black pepper which added a little spice but I completely underestimated the flavor of the green salsa in this.  It is spicy, salty and everything you want in an everyday chili.  Since I used precooked chicken, this whole dish took about ten minutes to make.  If you want a quick chili that can be made in a flash, try this.

DSC04574

The ingredients:

DSC04569

Drain and rinse the beans. In large saucepan, mix beans with salsa, chicken and 1/2 cup water (or if using precooked chicken, omit the chicken in this step).

DSC04570

Bring to a simmer and cook, stirring often, about 8 minutes. Remove chicken; shred and stir into chili (or add precooked chicken, if using).

DSC04571

Serve chili with toppings and lime wedges.

DSC04573

Additions:

  • Cumin
  • Black pepper

Omissions:  None

Substitutions:

  • Reduced-fat feta cheese
  • Scallions

Overall Rating:  Love It

Source:  Everyday with Rachael Ray magazine

Tortilla Chip Casserole

Didn’t someone once say that casseroles are boring?  I guess casseroles used to primarily consist of some kind of leftover meat, mixed vegetables, maybe a pasta, rice or potato and some kind of creamy condensed soup…yeah…boring.  I wouldn’t want to eat that.  Well, unless I’m really hungry.  This Tortilla Chip Casserole is unlike any other casserole you’ve had.  If you are making this for dinner for guests or family, don’t even bother telling them you made a casserole because you’ll have them dreaming of Taco Bell right away.  Instead, tell them you have made the most flavorful, cheesy knock-your-socks-off dish and leave it at that.

Black beans, chicken and tortilla chips are nestled between layers of a spicy, cheesy milk sauce, and topped with enchilada sauce and cheese before being baked until melted and gooey.  Cumin and coriander are added to the milk sauce giving warmth to the already-bold flavors going on in the dish and cream cheese is also melted in making the sauce thick and rich.  Roasted red peppers, which are tucked away in the middle of the layers, add more flavor but sort of disappear in the end result so leave them in or leave them out, it’s up to you.  The best way I can describe this dish to say it’s like eating your favorite Mexican dip for dinner.  It’s creamy, it’s cheesy, it’s hearty, it has chicken, it has chips, it has spice.  It’s everything wrapped up in one little casserole bow.  Don’t let the lengthy list of ingredients deter you:  this will be the best dish you’ve made in a long time.  And no one will be dreaming of Taco Bell.

DSC04329

The ingredients:

DSC04322

Heat oil in a saucepan over medium heat. Add onion; cook 6 minutes. Add garlic and flour; cook 2 minutes. ­Gradually add milk and stock, stirring constantly; bring to a boil. Remove from heat; stir in cumin, coriander, salt, pepper, and cream cheese.

DSC04324

DSC04325

Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7-inch baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces chips; top with 1 cup milk mixture and enchilada sauce.

DSC04326

DSC04327

Sprinkle with shredded cheese. Bake at 350°F for 30 minutes.

DSC04328

Sprinkle with green onions, if desired.  (I was in such a hurry to eat this, I completely forgot the green onions!)

DSC04330

Additions:  None

Omissions:  None

Substitutions:

  • Red enchilada sauce

Overall Rating:  Love It

Source:  Cooking Light Magazine

Black Bean Salsa-Stuffed Peppers

As I write this I’m staring at my big orange suitcase, affectionately known as The Pumpkin, which is 99% packed for my annual girls trip to Vegas.  It can’t come fast enough.  By this time tomorrow morning, the first day of Spring (applause!), I’ll be on a plane trying to keep myself busy enough for the 5 plus hours to go by quickly so I can start gambling, sunning, drinking, betting, and overall partying.  In preparation for the trip and any decadence coming my way, my friend and I endured a week-long cleanse last week, which I won’t bore you with, and I have been super-strict since.  These Black Bean Salsa Stuffed Peppers were made before the cleanse but they are healthy enough to have anytime you are watching your waistline.  I kind of wish I had them now.

Black beans are mixed with fresh tomato, serrano chile, cilantro, oregano and extra-virgin olive oil and spooned into bright, crisp peppers.  The recipe ends there, suggesting to enjoy these stuffed peppers as a cold plate or appetizer with some chips.  But I took it a step further and threw those bad boys in the oven with a little water, covered in foil, and baked them at 375 degrees for 30 minutes.  How you choose to eat this is up to you but the cooked version made these feel more like a meal to me.  If you want to get even crazier, add a little ground meat with the beans or top them with a little cheese when baking.  This is a great dish for a vegetarian in your circle of peeps or just as-is for a healthy meal, cooked or not.

I won’t have another post this week due to my little vacay but I’m hoping to have some photos to share via Instagram here.  In the meantime, Happy Spring!

DSC04301

The ingredients:

DSC04297

In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano. Stir in the EVOO; season with salt.

DSC04299

Slice off the top third of each bell pepper. Discard the stems and finely chop the remaining flesh from the tops; add to the bean mixture. Keeping the bell pepper bowls intact, discard the ribs and seeds.  Place the bell pepper bowls on a platter (trim a bit off the bottom if they’re wobbly) and fill with the bean mixture. Serve with tortilla chips, if desired, or bake at 375 degrees F for 30 minutes.

DSC04302

Additions:  None

Omissions:

  • Red onion

Substitutions:

  •  Jalapeño pepper

Overall Rating:  Like It

Source:  Everyday with Rachael Ray magazine

1 … 3 4 5 … 9
Blog at WordPress.com.