Chicken & Corn Chili

Chili is one of those comfort foods that we look forward to in this house when it starts to get cold, rainy, and gloomy outside. It's also a great food to sit down and enjoy while watching football....Super Bowl 45 to be exact. Oh, and cornbread is a must, sweet cornbread if you live here. I have made this chili too many times to count. It was requested for yesterday's festivities by my father. This picture is of the leftovers because we ate after the sun went down yesterday. So, I just saved some for the picture. It is a little more brothy than this picture shows, but it does thicken up after the first day. It is wonderful as a leftover, but if you don't like it so thick, I would just add a little bit of chicken broth. I bet this would be good on top of a baked potato, too. Chili baked potato? Yum. It doesn't say in the recipe, but I like a little sour cream on top of mine. This recipe is definitely one to try! 

Just a couple things...

- I always use fresh chicken in this chili. I have never tried it with frozen chicken.

- I suggest using low-sodium chicken broth. I think adding regular broth might make it too salty.

- With the beans, my grocery store doesn't carry canned cannellini beans, only navy or northern. So, I use the smaller navy.

- I don't amp up the heat too much in this because of my lil one, although I do like spicy stuff. If you wanted it spicier, I would suggest leaving some of the jalapeño seeds in or adding a touch more cayenne.

INGREDIENTS

1 large onion, chopped - I use a yellow onion.

1 pound boneless, skinless chicken breasts - I used about 1½ lbs.

2 cups low-sodium chicken broth

1 green bell pepper, seeded and chopped

1 jalapeño, seeded and chopped

1¾ tsp ground cumin

½ tsp cayenne pepper

¾ tsp salt

1 can (14½ oz) diced tomatoes with jalapenos, drained - I used tomatoes with green chilies.

1½ cups frozen corn, thawed - I use drained, canned corn.

2 cans (15 oz each) cannellini beans, drained and rinsed - I use navy beans.

2 Tbsp stone-ground cornmeal

Shredded Monterey Jack cheese

Sour cream, optional

DIRECTIONS

1. In a 5 to 6-quart slow cooker, combine onion, chicken, low-sodium broth, green bell pepper, jalapeño, 1½ teaspoons of the cumin, ¼ teaspoon of the cayenne, and ¼ teaspoon of the salt. Cover and cook on high for 4 hours or low for 6 hours. 

2. Remove the chicken to a cutting board, and allow to cool slightly. Shred the chicken and return it to the slow cooker with remaining ¼ teaspoon each 0f the cumin and cayenne, and then tomatoes, corn, and beans. Gently mash some of the beans against the side of the bowl to thicken the chili. Stir in the cornmeal and the remaining ½ teaspoon salt. Let sit a few minutes to soften the cornmeal. Serve sprinkled with a little of the Monterey Jack cheese. 

Serves 6.

PER SERVING: 287 calories, 3 g fat (1 g sat), 27 g protein, 38 g carb, 9 g fiber, 736 mg sodium, 45 mg cholesterol

Source: Family Circle

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Making the World Cuter Monday

Market Yourself Monday @ Sumo's Sweet Stuff

Just Something I Whipped Up @ The Girl Creative

Chicken Tamale Casserole

A few months ago, I shared this recipe on Miss Crafty Pants. Realizing I never shared it on my blog, I decided it was time. 


Every once in a while, a recipe exceeds my expectations. This was one of them. I am all about simple and easy, but when simple and easy is SO delicious...makes it even better! Usually, I don't tell Hubby what I'm cooking for dinner, because he's kinda a picky eater. So, when he asked what I was making, I just said "dinner." =) When I put this on the table he said it smelled delicious, and as soon as he took the first bite, he requested that this be put in "the recipe book." Now, if I can get that kind of reaction out of the Hubby, I know it's a good dish. The leftovers are just as good. We have made this numerous times, and will continue to make it. I have made one change in the recipe, though you don't have to. The recipe says to sprinkle the chicken on top. The first time I made it, I found that as it bakes, some of the chicken on top dries out. The next time I made it, I decided to mix the chicken with the cornbread mixture, and it was perfect. That's how I make it now. This dish is so easy to put together, and can be made in about 30 minutes. It's great for those long days when you don't want to cook a big meal. It's even got the veggies in it! A whole meal in this dish. =) It's also a great way to use leftover, cooked chicken. And you wanna know another good thing about this dish...it's from Cooking Light magazine, so it's even healthy for you! How can something that tastes this good be healthy you ask? Just try, I promise you won't be disappointed. 

INGREDIENTS
1  cup  (4 ounces) preshredded 4-cheese Mexican blend cheese, divided

• 1/3  cup  fat-free milk
• ¼  cup  egg substitute
• 1  teaspoon  ground cumin
• 1/8  teaspoon  ground red pepper
• 1  (14 ¾-ounce) can cream-style corn
• 1  (8.5-ounce) box corn muffin mix (such as Martha White)
• 1  (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1  (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2  cups  shredded cooked chicken breast
• ½  cup  fat-free sour cream
• 
  

DIRECTIONS

1. Preheat oven to 400°.

2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining ¾ cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Source: Cooking Light magazine

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Chicken & Noodles Paprika

An old family favorite of ours is Chicken Paprika. My parents have been making this ever since I can remember. I'll have to make it, and post it as well some day. This is a healthier, quicker version of the original. The one we make is usually served on rice or alone with some mashed potatoes. This version is served on egg noodles. A little different. The taste for me just wasn't there. There wasn't any heat or spice, and it, to me, was bland. Maybe it's because I'm from the South, and we like TONS of flavor in our food. I don't know. But, I'm gonna post anyways. 

INGREDIENTS

• 2 cups uncooked cholesterol-free noodles (4 oz) - I used No Yolks.
• 1 tsp olive or vegetable oil
• 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch strips
• 1/3 cup fat free plain yogurt - I used Dannon Greek plain yogurt.
• 2 tsp all-purpose flour
• 1/2 cup reduced-sodium chicken broth
• 1 tsp chopped fresh or 1/4 teaspoon dried thyme leaves - I used dried.
• 1 tsp paprika
• 1/2 medium onion, cut into thin wedges - I didn't have an onion handy, so this was omitted in my recipe.
• Chopped green onion, if desired
  

DIRECTIONS

1. Cook and drain noodles as directed on package, omitting salt.
2. Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 3 to 4 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; keep warm.
3. In small bowl, mix yogurt and flour; set aside. In same skillet; heat broth, thyme, paprika and onion to boiling; reduce heat. Simmer about 2 minutes, stirring occasionally, until onion is tender. Gradually stir yogurt mixture into broth mixture. Cook, stirring constantly, until thickened (do not boil). Stir chicken into sauce. Cook 1 minute longer. Serve chicken and sauce over noodles. Sprinkle with green onion.

Recipe source: Betty Crocker