White Chicken Chili

    
     Who says chili has to be red? Not me. One of my favorite kinds of chili is this white chicken one, which really hits the spot when the weather starts getting cooler. Several years ago I was unable to eat tomatoes in any form, so this chili was  the one I turned to. I can eat tomatoes now but I still love this as a change of pace from the beefy tomato based ones usually associated with the name.  

     This is a heart healthy recipe, especially if you stick to low sodium chicken broth and beans. If you can only find regular beans, rinsing and draining them helps to remove excess sodium. (Another option would be to use dried beans that you've pre-soaked.) A heart healthy topping would be avocado, one of my favorites with any kind of chili. Spice it up with peppers and salsa, and it'll keep you warm from the inside out!

White Chicken Chili
3 chicken breast halves (about 1 1/2 lbs.) cut into small cubes*
1 large onion, chopped
2 cloves garlic, chopped
2 Tblsp. olive oil
1 qt. chicken broth (homemade or canned)
2 small cans chopped green chiles (I used some Hatch chiles that I'd roasted and frozen- yum!)
1 bag frozen white corn (or canned)
3 cans white beans, drained**
2 tsp. cumin
1/2 tsp. black pepper
cayenne or white pepper to taste (I love the spiciness that the white pepper gives it.)
For garnish:
shredded pepper-jack cheese
low fat sour cream
fresh cilantro
chopped avocado
salsa or hot sauce, green or red

• Saute chicken, onions and garlic in olive oil and spices.
• Add rest of ingredients (except cheese and other garnishes) and simmer on low for about an hour, or until flavors have blended well.
• Serve with shredded cheese.
• Top with sour cream, fresh cilantro, salsa or chopped avocado if desired.

*If you prefer, you can use cooked chopped chicken (a rotisserie would be handy) and add it when you add the beans.
**You can use any combination of beans you like. Great Northern are my favorites for this, but I've also used them in combination with Cannelini, Chickpeas, and even black eyed peas. Hominy is good in this also!

Chicken and Oat Burgers

 I will be the first to admit that I am not a good juggler. Oh, I manage OK when I have a routine and nothing major happens to get it out of kilter. But when I add something new to to my ever-growing list of things to do, I always end up dropping my blog something. So what's new? Hubby and I joined the local YMCA and have been making use of its many opportunities this week. We've both been working out and coming home feeling great, but exhausted. Eventually I'll figure out how to keep everything up in the air.

 I found the recipe for these burgers posted on the bulletin board as I was leaving one evening, and picked up the ingredients on my way home. Quick and easy to put together, we both enjoyed them- and not just because we were both ravenous from working so hard! Instead of being dry like many chicken burgers I've tried, they were juicy and full of flavor. Low fat, heart healthy and delicious, I know I'll make them again. I think the next time I make them though, I'll make half of the recipe into meatballs. They'll be awesome with spaghetti!


Chicken (or Turkey) Oat Burgers
adapted from a Cooking Light recipe

Ingredients
1 1/2 pounds ground chicken (or turkey) breast
1 cup regular (not quick) oats
1 cup finely chopped sweet onion
1 Tablespoon chili powder
1 teaspoon salt
1 (14.5 oz) can no salt added tomatoes, drained and chopped
2 egg whites from large eggs, lightly beaten
*Wheat germ (optional) * I added about 1/2 cup because my chicken mixture wasn't firm enough to make patties. (I think it's because I didn't drain my tomatoes enough.)
Directions:
Combine first seven ingredients. If mixture is not firm enough to form into burgers, add wheat germ. Heat grill pan or electric grill (I used a George Foreman) on medium high heat. Coat surface with cooking spray. Divide mixture into 9 or 10 patties. (If the mixture is too wet to make into firm patties, use an ice cream scoop to scoop a patty sized amount onto the grill pan.) Cook patties 6 minutes on each side, or until done. (I cooked mine about 6 minutes in the George Foreman Grill. The time will really depend on the size of your burgers and the heat setting.)
Serve on a whole wheat bun with your choice of toppings. They were really good with spinach, tomato, avocado, provolone cheese and a thin slice of red onion!

French Fridays with Dorie- Chicken B'stilla

 This week's selection for French Fridays with Dorie is chicken b'stilla (or pastilla, as it's sometimes written). A Moroccan dish, it's savory, sweet and full of exotic flavors. Traditionally made with pigeon, Dorie's version is full of chicken, onions, garlic and spices- ginger, cinnamon, coriander and saffron. Honey and a sprinkling of cinnamon sugar give it a slightly sweet edge, and sliced almonds give it a wonderful toothsome texture.

 Dorie says that it's meant to be eaten with your hands at the start of a multi-course meal, but it's hearty and delicious enough to be served as a main course, especially if paired with a nice fruity salad. I had  a bit of trouble with the filo dough- my crust didn't turn out as flaky as I had hoped it would be- but it was still crispy with the cinnamon sugar on top. To see how others prepared this dish, visit this week's  "FFwD Leave Your Link" page and have a wonderful weekend!

French Fridays with Dorie- Roast Chicken for Les Paresseux

 Roast chicken is one of those kitchen basics that I've never been able to master. Mine is usually passable, but often dry and flavorless. So Dorie's version, Roast Chicken for Les Paresseux- lazy people- was my choice this week for French Fridays with Dorie.  The recipe was incredibly easy, and I'd have to say that it's as perfect for busy people as it is for lazy ones.

 The verdict? A keeper! Roast in my trusty cast iron dutch oven- with rosemary, thyme, oregano and garlic- that one little bird made the whole house smell divine. Potatoes and carrots added about halfway through the cooking time were perfectly done. (The carrots were like candy- please don't skip them! Next time I'll add more.) I let my bird rest upside down for a few minutes before serving, and even the breast meat (that I normally eschew) made lovely moist flavorful slices.

 This recipe includes what Dorie calls "the bread trick." A thick slice of bread is placed in the dutch oven under the chicken, so that it absorbs the chicken drippings and gets browned and crispy. Many who have reviewed this recipe have loved the bread, but alas I can not count myself in the number. Maybe my palate is not as refined as it should be for this to be considered a treat, as I didn't care for it even spread with the luscious creamy roast garlic or the tasty liver that was tucked inside my lovely organic bird. It was beautifully browned and crisp on the bottom, but soggy where the chicken lay on it. And it just didn't appeal to me. Sorry Dorie.

 But the chicken? It was absolutely lovely and I'll definitely make it again exactly as I did this one. Whether lazy or busy, it would be the perfect choice for a dinner that doesn't need to be fussed over. This recipe can be found in Dorie Greenspan's newest book, Around My French Table. To see what others have made this week, visit French Fridays with Dorie!

French Fridays with Dorie- Spicy Vietnamese Chicken Noodle Soup

 Today was a lovely, rainy day. A day that was perfect for this soup I've been looking forward to all week. Soup that was Dorie's pick for week three of French Fridays with Dorie. Soup that was probably the best soup I have ever made in my entire life. No kidding!

 

 Dorie describes this spicy soup as a mix-up of two traditional Vietnamese soups- pho ga, a clear chicken broth with noodles, and la sa ga, a curried coconut milk soup. I should probably say that it's a mix up of three different soups, as I added my own twist to the recipe and added shrimp and mushrooms. (My favorite additions to spicy noodle soup!)

 The spices were perfectly balanced and made each spoonful of soup a delight. The mint and basil leaves sprinkled on top- surprising little bursts of flavor- added just the right finishing touch!  I have to admit that I added a bit too much chili oil to my first bowl which caused a bit of momentary distress. That was short-lived though and I was much more prudent with my next one.

The recipe can be found in Dorie Greenspan's latest book, Around My French Table.  I've made three recipes from the book so far, and have loved them all! If you'd like to see what others have done with this recipe, follow this link and enjoy!

Chicken Tenders

Chicken tenders...Chicken fingers...whatever you call them, they're definitely Richard's favorite food group. This recipe is his specialty, that he got off of the Bisquick box. If Richard's cooking dinner, you can bet it will be these. He prefers his with ketchup, but I think they're great with a honey mustard dipping sauce.

Quick and Easy Chicken Tenders
1 pound chicken tenderloins (I cut these in half)
2/3 cup Bisquick (or your own baking mix)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or garlic salt
1/2 teaspoon paprika
1 egg
3 tablespoons butter (melted) or olive oil if you'd rather

• Mix together the baking mix, cheese, salt and paprika in a shallow dish or plastic bag. If your cheese is in large pieces, you may want to give it a whir in your blender or food processor to make it more of the consistency of the stuff in the green can. It sticks to the chicken pieces better!
  
• Lightly beat the egg and put it in a shallow dish.
• Coat a baking sheet with cooking spray or a light coating of olive oil.
• Dip chicken pieces first into egg and then in the dry mixture.
• Place coated chicken pieces onto baking sheet.
• Drizzle melted butter or olive oil over the chicken pieces.
• Bake @ 450 degrees for 12-14 minutes, turning pieces over after about 6 minutes.
  

Chicken Soup!

After two days of cold rain, I needed some comfort food...this chicken soup did the trick. I like my soup with a little zing, so I added lots of pepper. Spicy? Yep! Just enough to chase away the chill!

Chicken Soup with Leeks
3 cups chopped chicken breast
2 carrots, scrubbed and diced
2 stalks celery, diced
1 med. onion, chopped
1 parsnip, scrubbed and diced (optional)
1-2 leeks, chopped (discard the tops)
3 T olive oil
2 cloves garlic, minced
2-3 sprigs parsley, chopped
1/2 tsp. dried thyme
1 bay leaf
1 qt. chicken broth or stock
2 cups dry egg noodles (more or less to taste)
Salt, pepper (I used black, cayenne, and white), and garam masala

• In large soup pot, heat oil over med. heat. Add onion, carrots, celery, parsnip and leeks. Stir well, cover, reduce heat and cook until vegetables are somewhat tender, stirring occasionally, about 10-15 minutes.
• While the vegetables cook, cook chicken in a little olive oil. I added a few shakes of garam masala and a sprinkle of Kosher salt to the chicken as it cooked.
• Add chicken, garlic, parsley, thyme, bay leaf and stock to the vegetable mixture. Bring to a boil, reduce heat and simmer, covered, until vegetables are tender.
• You may adjust the amount of liquid by adding another cup or two of hot water or stock as desired.
• Add egg noodles about 20-30minutes before serving, and simmer until cooked but not mushy. (Sometimes I do, sometimes I don't.)
• Season to taste with salt and pepper. Remove bay leaf before serving.