Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
buttermilk brined roast chicken, potatoes, broccoli
chicken pot pie soup, cheddar bread
creamy Cajun chicken pasta, salad
out to MF sushi
lasagna, salad
out at Elk Camp
out to Element 47

Thursday, February 11, 2016

Poblano Chicken Chowder


I have had this recipe pinned forever. I love poblano peppers, they add a nice spice without being too overpowering.  Miss F was thrilled that there was no potatoes in this chowder recipe, she despises potatoes, especially in soup.  This soup was full of flavor, I didn't even need to add any hot sauce to my bowl.  Miss F still did, she loves Tabasco.  We haven't had much of a winter here in Houston this year, so I have been enjoying soup in 80 degree weather.  At least I got to spend last weekend in Aspen and get some exposure to real winter.
Poblano Chicken Chowder

2 tablespoons olive oil
2 boneless skinless chicken breasts, cut into ½ -inch dice
3 large carrots, cut into ½ -inch dice
2 cups frozen corn kernels
½ onion, cut into ½ -inch dice
3 cloves garlic, minced
1 Poblano pepper, seeded and cut into ½ -inch dice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ground cumin, or more to taste
¼ teaspoon dried thyme, or more to taste
6 cups chicken broth
¼ cup butter
½ cup all-purpose flour
½ teaspoon hot sauce, or more to taste
½ cup heavy cream

Heat the oil in a stock pot over medium heat. Add the chicken, carrots, corn, onion, garlic, poblano, salt, pepper, cumin and thyme. Saute for 8 minutes, until the vegetables soften. Add the chicken broth and cook for 12 minutes more, stirring occasionally. Melt the butter in a small skillet over medium heat. Whisk in the flour and cook for 4 minutes. Ladle one cup of the broth from the stockpot into the flour, whisk until smooth. Pour the skillet mixture into the stockpot and stir well to combine. Cook for 5 minutes more, stir in the hot sauce and cream. Serve.
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Monday, February 8, 2016

Mini Pizzas


These adorable little pizzas were a fun way for Miss F and I to have dinner without a major battle over pizza toppings. We have totally different tastes, but we would never be able to finish two whole pizzas.  I don't like making pizzas with half toppings, it never seems to cook properly.  These were fun to assemble and even more fun to eat.  She and I took down the entire plate.  When C is home for dinner, I would probably have to double the recipe.  These would be fantastic as a party app as well.  The recipe is from The Comfort of Cooking
Mini Pizzas

1 teaspoon yeast
½ cup warm water
1 ¾ cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 tablespoon extra-virgin olive oil

1 cup crushed tomatoes
1 cup shredded mozzarella cheese
Desired toppings

Stir together the yeast and warm water in the bowl of a stand mixer, let stand for 5 minutes. Add the flour, salt, sugar and oil to the bowl. Knead with the dough hook for 5 minutes, then shape into a ball. Place the dough, covered with a towel, in a warm place for 2 hours.

Preheat the oven to 400 degrees.

Roll out the dough on a well floured surface, stretching into a 12”x8” rectangle. Use a round cookie cutter to cut the dough into circles. Place the rounds onto a Silpat or parchment lined baking sheet. Top each with the crushed tomatoes, cheese and any desired toppings. Bake for 8 to 10 minutes, until the cheese is melted. Serve.
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Thursday, February 4, 2016

Baked Chipotle Ranch Chicken Taquitos


Miss F loves pretty much anything when it is rolled up in a tortilla with cheese. She likes quesadillas, but she adores it so much more when I make the same ingredients into taquitos. She can usually devour three or four of these in one sitting. If only there were an easy way to pack them in her lunch box. Anyone know of any long and skinny containers that keep things warm?  I got the usual whining from C about my use of chipotles, he abstained from the dip because it was "too smoky."  His loss.  This is an incredibly easy meal and would also be a great addition to your Super Bowl Party menu.  As for me, I will be enjoying the Super Bowl while on the ski slopes of Aspen.  No party planning this year!  Thanks to The Brewer and the Baker for the recipe.
Baked Chipotle Ranch Chicken Taquitos

¾ cup mayo
¾ cup sour cream
2-3 canned chipotle peppers with 1 tablespoon adobo sauce
1 tablespoon lime juice
1 small bunch of chives
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
¼ cup buttermilk

6 ounces cream cheese, softened
2/3 cup Chipotle Ranch Dressing
2 teaspoons chili powder
1 teapsoon cumin
½ medium onion, diced
2 cloves garlic, minced
4 cooked chicken breasts, shredded
2 cups shredded Colby jack cheese
2 dozen 6-inch corn or flour tortillas (or ~4 dozen 5-inch tortillas)

Make the chipotle ranch by adding the mayonnaise, sour cream, chipotles, lime juice, chives, garlic, salt and pepper to a blender. Puree until smooth, then stir in the buttermilk. Set aside.

Preheat the oven to 425 degrees and line two baking sheets with parchment or a Silpat. Stir together the cream cheese, dressing, chili powder, cumin, onion and garlic, then stir in the chicken and cheese. Spoon a couple tablespoons of the chicken mixture on the lower third of each tortilla. Roll the tortillas up tightly and place seam side down on the prepared baking sheets. Spray with cooking spray and bake for 15 minutes until starting to brown. Serve with remaining chipotle ranch.
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