Chicken & White Bean Chili

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We’ve been clear sailing this winter so far with snow storms so naturally, just shy of a week before we leave for vacation we are going to get hit with a few storms. A blizzard tomorrow, no less. So, in honor of crazy cold weather, lots of snow, and the Super Bowl coming up, I wanted to share this awesome chili with you. We love it because it’s a little different than the normal, ground beef, chili. It packs a punch, is hearty and comforting, but it’s actually pretty healthy! Yup, low carb and gluten free. So, I can feel like I’m indulging with a warm bowl of chili and not feel guilty when I got for an extra handful of tortilla chips!

Keep warm and enjoy the game everyone!

Chicken & White Bean Chili

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 tsp vegetable or olive oil, divided
  • 1 onion, chopped
  • 1 tsp. minced garlic
  • 2 tsp. ground cumin
  • 1 tsp. oregano
  • 1/2 – 1 tsp. ground cayenne pepper
  •  7 oz. diced green Anaheim chiles
  • 4 cups chicken stock or canned chicken broth
  • 2 cans (15 oz.)  cannellini beans
  • 1 tsp. chicken flavor base

Heat 2 teaspoons of oil in a non-stick pan, add chicken and saute until the chicken is cooked through and barely starting to brown. Set aside to cool.

While chicken is cooking, heat the other 2 teaspoons of oil in a heavy soup pot, then saute onions until they’re softened and just starting to brown, about 5 minutes. Add minced garlic and saute about 1 minute more. Add the ground cumin, oregano, and ground cayenne pepper and saute for 1 to 2 minutes.

Add green chilies, beans, chicken stock, and chicken flavor base and let simmer for 30 minutes. While the chili simmers, shred the chicken into bite-sized pieces. after the chili has simmer for 30 minutes, add the chicken and simmer 10 to 15 minutes more.

Serves 6

Slightly Adapted from:  Kalyn’s Kitchen

 

White Bean and Roasted Mushroom Soup

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This month is our major decompression month. We are relaxing from the past few months of holidays, birthdays, and other things that have made this past fall quite hectic. We’re also gearing up for a vacation, which will be the first time flying as a family of four, so I’ve been busy trying to keep my sanity while trying to think of the many ways to make it go as smoothly as possible!

My husband and I also decided to do a little challenge, seeing who could lose a percentage of weight first. A little friendly competition and seeing each other’s results on MyFitnessPal always gives us motivation. The big thing about trying to eat healthier in the winter, I find, is that you crave comfort foods that keep you warm and fill your belly with goodness so you can forget about just how darn cold it is outside. Holy cow this winter is frigid too!

I love so many things about this soup. By roasting the vegetables you get that amazing flavor, but it also warms up your kitchen a bit. Bonus! It’s relatively quick to make, it has amazing aromatics, and it’s good for you! Yes, it is low carb, can be vegetarian, and is gluten free. It’s also very filling. It’s also a no fuss soup, no real kitchen finesse required so my daughter did a lot of the prep work.

While this wasn’t the way to his heart, the husband doesn’t do many soups, it was for me since it filled me up for a few days with all of the leftovers and was low calorie.

White Bean and Roasted Mushroom Soup

Ingredients

  • 16 oz mushrooms, halved or quartered
  • 1 large sweet onion, quartered
  • 3 garlic cloves, slightly crushed
  • 1-2 Tbsp olive oil
  • 1 1/2 tsp salt, divided
  • 1 1/2 tsp freshly ground black pepper, divided
  • 8-10 fresh sage leaves
  • 8-10 stems + 1 Tbsp fresh thyme, divided
  • 48 oz chicken broth (substitute with vegetable broth for vegetarian option)
  • 3  15oz cans cannellini beans
  • Additional salt and pepper for seasoning

Pre-heat oven to 450 F.

Toss mushrooms, garlic, and onion in olive oil, 1 teaspoon salt, and 1 teaspoon pepper. Spread on baking sheet. Add sage and stems of thyme. Roast in 450 F oven for 25 minutes, tossing halfway through.

While the vegetables are roasting, add broth, beans, remaining salt and pepper, and thyme leaves to a large stock pot over medium heat and simmer.

When vegetables are done roasting, let cool slightly. Separate mushrooms from other roasted vegetables. Retrieve 2 cups of the white beans and 1 cup of broth from the stock pot. Add to a blender along with the roasted onions, garlic, and herbs. Cover and blend until smooth.

Add pureed bean mixture back to stock pot, whisking in until smooth. Add roasted mushrooms to soup. Salt and pepper to taste.

Warm over low heat until ready to serve.

Serves 8

Slightly adapted from she wears many hats

2014 Year in Review

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At this point, I know everyone is cruising right along into the new year, but I’ve been enjoying a bit of a slow down period after the holidays. We had nothing to do and nowhere to go for another week and I enjoyed hanging out with my family. While I am getting back into things, I have realized that my resolution is to take things a bit slower. I’m going to try and not rush everything and let things happen a bit more organically. For you readers, that may mean that there is more of a delay in recipes or that may mean that my brain will have a bit of a chance to relax and I can actually have some more fun in the kitchen and churn out some more recipes!

This year has been a whirlwind as we figured out life as a family of four and dealt with other things that life has thrown our way. In the end, we made it and we are no worse for the wear. Everyone is still laughing and smiling and that’s what counts.

Having fun and showing you what goes on in my kitchen on a regular basis is what this year is going to be all about. I’ve missed some of the commentary that used to happen via each blog posts comment section, but it seems that Facebook is the way to communicate nowadays. Of course, Facebook has noticed and now wants to charge Page owners to reach out to their follows, SO the best way to keep up is to subscribe to my RSS feed. I know, the loss of blog readers has also made this idea less interesting, but you can choose to receive emails of new posts as well!

So, no surprise that the recipes that got the most traffic this year were mostly older ones. Ones that continue to be favorites no matter what else I put out there. I am honestly happy about that, it means they have staying power. I know they do in my kitchen! I also included five of my favorite recipes of this year and the reasons why I chose them. So, take a look and see if you see anything new and interesting or revisit a favorite of yours as well!

Thank you so much for following my blog, joining me on Facebook, and all of the emails that I receive. What went from a recipe index to a fun place to chat about food with others makes this stay-at-home mom smile.

I hope you all have a wonderful 2015!

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Ah, these Mexican Stuffed Shells. These really made my blog take off and introduce me to so many new readers. They also opened my eyes to the dark side of the internet and content theft! But alas, these are still the top favorite for you all and are still a winner in my house as well.

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The second highest post makes me smile because I love this Japanese Steakhouse Mayo Sauce and miss this restaurant SO much! Copycat recipes have always been a favorite and I hope to bring some more to you this year.

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This Super Easy Crusty Bread made life in my kitchen a lot easier and all of you as well! I love all of the pictures and comments you send me, whether you are making bread for the first time or simply enjoying a simpler way.

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This Lemon & Thyme Pan-Seared Cod has only been on the blog for a few weeks but it’s definitely getting a lot of attention. It’s definitely become a favorite of the fish eaters in my household. It looks to be a favorite so far among you all too, it was even highlighted on MyFitnessPal as a Must Try for 2015 for under 400 calories!

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You guys get me and are just like me. You love appetizers and you really love cheesy ones! This Baked Ricotta Dip with Garlic & Herbs was your favorite of the year.

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This Chocolate Souffle was on of my favorites for the year because, well, I masted the souffle! That’s been one of my goals in the kitchen and I finally did it.

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Another goal of mine was to prepare more tasty pies for my husband. While I have yet to perfect a pie crust, that is my number one goal this year, I did make his tummy very happy for many nights last summer feasting on this delicious Grilled Skillet Strawberry Pie.

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This Chipotle Quinoa Chilli was a nice addition to my dinner arsenal and made my life easier a lot of nights. Feeding my family quickly with warm, satisfying meals is important and making them healthier is a winning factor.

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I deemed this the year of cucumbers in my garden, letting tomatoes take the backseat. I really wanted to expand my canning and pickles were the easy choice. We go through a ton in my house! Between these Bread & Butter Pickles, the Refrigerator Dill Pickles, and the Pickle Dip this year I found out that many of you readers are fans of them as well! Stay tuned because this year I’m going to up the ante when it comes to cucumbers!

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And finally, these Pretzel Muffins with Chocolate Chips were just a lot of fun to make and eat. Fun creations like these are really why I started doing more in the kitchen and taking pictures of my food :)

Cheese Danish Braid

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I always want to have a wonderful breakfast on Christmas morning. Something special that we don’t usually have that warms and fills our bellies until dinner time. The problem with this is we start opening stockings and presents and then don’t realize we are hungry until we are really hungry. I can’t start beforehand because then I miss those precious moments when Caroline, and soon George, come down the stairs and see everything for the first time. So, besides telling everyone to eat a few cookies and keeping chugging the eggnog, I’ve got to prep breakfast in advance. Since I’ve start doing this our Christmas mornings have been a lot less stressful and we can enjoy the morning and ourselves before the dinner prep begins and our extended family arrives.

This danish is great because you can assemble it the day before, wrap it in plastic wrap and put it in the refrigerator overnight. The next morning simply remove, pre-heat oven, and bake. You’ll have something special to offer your family and the braid just gives you bonus presentation points!

Cheese Danish Braid

Ingredients

For the sponge:

  • 6 Tbsp very warm 1% low-fat milk (120-130 F)
  • 1 tsp sugar
  • 1 pkg quick-rise yeast
  • 2 Tbsp unbleached all-purpose flour

Dough:

  • 7.9 oz unbleached all-purpose flour, divided (about 1 3/4 cups)
  • 2.25 oz whole-wheat pastry flour (about 1/2 cup)
  • 1/4 cup sugar
  • 1/4 cup light sour cream
  • 3 Tbsp butter, softened
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 1 large egg
  • Cooking spray

For the filling:

  • 4 oz 1/3-less-fat cream cheese
  • 1/3 cup part-skim ricotta cheese
  • 2 Tbsp honey
  • 2 tsp fresh lemon juice
  • Dash of salt

For brushing:

  • 1 tsp water
  • 1 large egg
  • 1/3 cup powdered sugar
  • 2 tsp 1% low-fat milk
  • 2 Tbsp sliced almonds, toasted

To prepare sponge, combine first 4 ingredients in a medium bowl, stirring well with a whisk. Cover loosely with plastic wrap; let stand 15 minutes.

To prepare dough, weigh or lightly spoon 6.75 ounces (about 1 1/2 cups) all-purpose flour and pastry flour into dry measuring cups; level with a knife. Combine 1/4 cup sugar, sour cream, butter, salt, vanilla, 1 egg, and sponge in a large bowl; beat with a mixer at medium speed 1 minute or until well combined. Add flours; beat at low speed 3 minutes or until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 4 minutes), adding remaining 1.15 ounces all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking. Place dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 15 minutes or until doubled in size. (Gently press two fingers into dough. If indention remains, dough has risen enough.)

To prepare filling, combine cream cheese and the next 4 ingredients (through dash of salt) in a medium bowl; beat with a mixer at medium speed until smooth.

Punch dough down; roll dough into a 12 x 15-inch rectangle on lightly floured parchment paper. Spread cream cheese mixture down center of dough, leaving about a 5-inch border on each side and a 1-inch border at top and bottom of rectangle. Make 5-inch cuts about 1 inch apart on both sides of dough to meet filling using a sharp knife or kitchen shears. Remove 4 outer corner strips of dough from rectangle; discard. Fold top and bottom 1-inch portions of dough over filling. Fold strips over filling, alternating strips diagonally over filling. Press ends to seal. Transfer braid and parchment paper to a baking sheet. Cover and let rise 45 minutes.

Preheat oven to 375°. Combine 1 teaspoon water and 1 egg; stir with a whisk. Brush braid with egg mixture. Bake at 375° for 20 minutes or until golden. Cool on wire rack 10 minutes.

Combine powdered sugar and 2 teaspoons milk in a bowl, stirring until smooth. Drizzle glaze over braid; sprinkle with nuts.

Serves 12

Nutritional Information

Per serving: 224 Calories, 7.9g Fat, 6.3g Protein, 32.2g Carbohydrate, 1.5g Fiber, 50mg Cholesterol, 1.5mg Iron, 218mg Sodium, 63mg Calcium.

Source: Cooking Light November 2013