|the perfect pairing for football season and beyond|
With fall right around the corner and school starting next week, I wanted to try some new crock-pot recipes. So when the latest issue of Cuisine at Home arrived in my mailbox, I was intrigued by the Chicken Chili recipe. It contains tomatillos which I have only had in the form of Salsa Verde, a HUGE fav in this house.
I couldn’t find Anaheim peppers so I switched out for pablanos which are readily available at my local grocery as well as the Farmer’s Market. I got a little nervous with all the jalapenos but forged ahead trusting the recipe. I learned the last time I worked with jalapenos that one should never rub your eyes during the process. YOWZA baby…you will burn the sockets with the oil from the peppers. So I put on a pair of rubber gloves and got chop happy.
Four hours later, it was magic time. The chili was incredibly filling. One bowl went a long way to filling the belly with warmth and spice. This chili does have a kick which you can temper with a little dallop of sour cream or Greek yogurt on top.
Now of course every good bowl of chili needs a fabulous hunk of cornbread to go with it. As I was going through some old recipes I had pulled from magazines over the years, I came across an easy peasy recipe called Cornbread Puff. This bread is light as a feather and tastes even better! Just thirty minutes to wait for the perfect chili side dish.
|one spectacular bowl of pepper, chicken, white bean deliciousness|
recipe adapted from Cuisine at Home, September 2012
First step–Soak 1 1/2 cups dry great Northern beans according to package
4 cups chopped tomatillos
4 cups seeded, diced Anaheim chiles (about 8 chiles)
2 cups EACH diced onions and jalapenos (about 5 chiles)
3 Tablespoons minced garlic
1 Tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried coriander
4 cups low-sodium chicken broth
4 cups shredded rotisserie chicken
1/4 cup masa harina
3 Tablespoons lime juice
Salt and pepper to taste
1. Soak beans, then add to 5-6 quart slow cooker
2. Add tomatillos, Anaheim chilies, onion, jalapeno, garlic, cumin, oregano, coriander and broth to slow cooker. Cook chili on high-heat until beans are tender, about 4 1/2 hours.
3. Stir chicken and masa harina into chili, cook 30 minutes more. Stir in lime juice. Season chili with salt and pepper.
4. Garnish each serving with lime wedges, sour cream and cilantro.
|light, fluffy and full of cornbready goodness…|
recipe from “Taste of the South”Magazine, August/September 2008
1/2 cup butter
1/2 cup sugar
2 large eggs
1 cup yellow cornmeal
1 1/4 cups all purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1. Preheat oven to 350. Grease a 9 inch square baking pan; set aside
2. In a large bowl, beat butter and sugar at medium speed with an electric mixer. Add eggs, beating well.
3. In another bowl, combine cornmeal, flour, baking powder and salt. Add to butter mixture alternately with milk, beginning and ending with flour. Pour batter into prepared pan.
4. Bake for 35 minutes. Let cool in pan for 10 minutes. Invert onto a serving plate and cut into squares.
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