Posts Tagged CORN

Chicken and White Bean Chili

chicken and white bean chiliIt’s getting pretty chilly outside, and it is definitely “soup weather.” But in our house, it’s also chili weather. This is not what you’d expect for “chili” because it’s made with white beans and chicken, both ground and chicken pieces. However, it is a nice change from the traditional chili (which I also love).

Some of the spices are different. Some are the same as traditional chili. I use a combination of ground chicken and chicken thighs, so there is a variation in consistency that makes this dish very yummy.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut in bite-sized pieces

1 lb ground chicken

2 15 oz cans Cannelloni beans, rinsed and drained

2 tbsp olive oil

1 large Vidalia onion, chopped

3 Jalapeno peppers, seeded and chopped

1 yellow or orange bell pepper, seeded and chopped

2 tbsp ground cumin

1 tbsp coriander

1 tsp salt, plus more for final seasoning

2 tsp red pepper flakes

1 tbsp ancho chili powder

3 tbsp garlic, minced

2 cups frozen corn, thawed

4 cups low-sodium chicken stock, divided

1/2 cup chopped fresh cilantro

3 tbsp flour

Fresh-ground black pepper (for seasoning)

Queso Fresco or Monterey Jack Cheese (for serving)

Fresh cilantro sprigs (for garnish)

Directions

Add the olive oil to a large pan or Dutch oven and heat on medium. Then, add the ground chicken, chicken thigh pieces, yellow and orange bell peppers, jalapeno peppers, onions, garlic, and a pinch of salt and pepper. Cook for about 7 minutes, stirring frequently until the onions become soft.

Then add about a half cup of the chicken stock, along with the ancho chili powder, cumin, coriander, red pepper flakes, and flour. Turn the heat down a bit and cook for about 3 minutes, stirring a few times..

Add the rest of the chicken stock and the rinsed and drained beans, along with the cilantro. Stir to mix everything together.

You could, of course, have this dish completed in about 45 minutes if you cook this on medium-high. However, I recommend that you turn the heat to low and allow the chili to simmer for about one and a half to two hours to really allow the flavors to take hold. About 35 minutes before your chili is done, add the corn so that it heats through.

Serve the chili topped with shredded Queso Fresco or Monterey Jack Cheese. A side of white corn chips adds a nice texture!

Please remember to check the chili while it is cooking and adjust the seasonings to suit your taste!

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Not Your Everyday Coleslaw

cole slawOf course you recognize the contents of the photo. Green cabbage, red cabbage and carrots…all the basic fixins’ for coleslaw. However, we’re not stopping here. We’re adding more stuff to make this coleslaw better than your average, store-bought coleslaw. Trust me. This is NOT your grandmother’s coleslaw. Hell, this is not my grandmother’s coleslaw.

This incredible side dish is great with burgers. It’s also great with the pulled pork and pulled chicken recipes I recently added to the blog.

Ingredients

3 cups shredded green cabbage (about half a head)

3 cups shredded red cabbage (about half a head)

1 large carrot, peeled and shredded

1 medium Vidalia onion, chopped

2 cups whole kernel corn

1/4 cup chopped Jalapenos (optional, of course)

1/4 cup minced fresh cilantro

1 cup mayonnaise (light mayo is also fine; that’s what I use)

1/4 cup plus 3 tbsp Dijon mustard

1/4 cup plus 3 tbsp packed light brown sugar

3 tbsp plain Greek yogurt

5 tsp celery seeds

2 tsp salt

1/2 tsp fresh-ground black pepper

1/2 tsp cayenne pepper

1 tsp garlic powder

1 tsp mustard powder

Directions

In a bowl, combine the mayo, mustard, light brown sugar, Greek yogurt, celery seeds, salt, black and cayenne peppers, mustard powder and garlic powder. Whisk this concoction well so that the brown sugar completely dissolves. Taste the dressing and adjust the seasonings if you think it’s necessary.

In a large bowl, mix the cabbages, carrots, corn, onion, cilantro and jalapenos (if you choose to include them). Add the dressing and toss. Refrigerate for a couple of hours before serving.

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Louisiana Crawfish Boil

crawfish boilIt’s a feast like no other. Mudbugs and all the fixins. You can buy crawfish fresh (they can be mail ordered) or frozen. If you buy them fresh, however, they require a lot of cleaning. (That’s why they’re called mudbugs.) This is essentially the Cajun version of a New England Clam Boil (a recipe I promise to include on this blog at a later date; right now we’re celebrating Mardi Gras).

For this crustacean feast, you’ll need about a 40-quart pot. Amazon sells a really nice 44-qt version with a strainer insert. Ironically, it’s called the Bayou Classic! That’s what I call built-in convenience!

Be sure to have plenty of Tabasco on hand, as well as a nice Cajun Aioli for dipping (recipe follows).

Ingredients

10 lbs crawfish

1-1/2 lbs small Red Bliss potatoes (cut in half if they are larger than 2″)

1-1/2 lbs small Yukon Gold potatoes (cut in half if they are larger than 2″)

8-10 ears of corn, halved

1-1/2 lb andouille sausage, cut into 1″ pieces

3 onions, quartered

3 lemons, halved

2 heads of garlic, unpeeled but separated

5 gallons of water

5 tbsp Kosher salt

4 tbsp cayenne pepper

2 tbsp garlic powder

1 tbsp onion powder

2 tbsp dried thyme

1 tbsp dried oregano

1 tbsp Old Bay Seasoning

1 tbsp dried mustard

1 tbsp coriander

1 tbsp dill weed

2 tbsp paprika

1 tbsp coarse ground black pepper

5 bay leaves

Directions

Put 5 gallons of water in your 40-quart pot. Then add all the spices. Cover and bring to a boil over high heat. This should take about 35-40 minutes.

If you’re using fresh crawfish, this is the time to clean them. Dump them into a large container and fill with water. Stir them around, then drain. Refill the container and stir them again. Put them into a colander in small batches and rinse them in cold water. Then return them to the large container and fill with water. Continue to repeat the process until the water is clear. This could take several repeat processes.

Once the water is boiling, add the garlic, lemon, onions, potatoes, corn and Andouille sausage. Cover and boil for 10-15 minutes.

Add the crawfish, and cook for an additional 3-5 minutes. Then, turn off the heat and allow the pan to sit for 10 minutes before draining.

Serve with Tabasco and Cajun Aioli for dipping.

Cajun Aioli

This is an easy aioli, not the kind you have to use a food processor for. You can buy the creole seasoning pre-mixed.

Ingredients

3/4 cup mayonnaise

1/3 cup Thousand Island dressing

1 tbsp garlic paste

1/4 cup fresh, chopped cilantro

1 tbsp fresh lemon juice

1-1/2 tsp fresh lime juice

3 tbsp Sriracha

2 tsp creole seasoning

Directions

Mix everything together in a bowl and chill until serving. Simple.

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