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Chicken Chili

Chili with Leftover Chicken

October 21, 2014

This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, grated
  • 1 cup cilantro, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons roasted cumin seeds
  • 1 cup fresh or canned tomato sauce
  • 1 cup chicken stock
  • 1 14 ounces black beans, drained
  • 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
  • ¼ cup half and half
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.

 

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Mushroom and Pesto Lasagna

Mushroom and Pesto Lasagna

October 19, 2014

Yummy lasagna for the fall…

  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 ½ cups whole milk
  • 1 large garlic clove, peeled
  • ¼ teaspoon freshly ground nutmeg
  • 1 teaspoon salt
  • Pepper

Heat a saucepan with the butter and add the flour. Stir with a whisk on medium heat for 1 to 2 minutes. Add the milk and garlic gradually and continue whisking and bring to a boil. Lower heat and simmer for 5 minutes. Add the nutmeg, salt and pepper. Check for seasoning and keep aside.

  • 3 tablespoons extra virgin olive oil
  • 10 ounces Cremini mushrooms, cleaned and sliced
  • 2 garlic cloves, grated
  • Salt

Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium heat for 4 to 5 minutes till the mushrooms are golden brown. Add the garlic and sauté for another 2 minutes. Season with salt and keep aside.

  • ½ cup prepared or homemade pesto
  • ½ cup grated Parmigiano Reggiano cheese
  • ½ cup grated mozzarella cheese
  • 9 to 12 no boil lasagna noodles
  • 1 8X8 oven-proof pan

Pour a ladle of white sauce to the bottom of the pan, add one layer of noodles on top. Add another ladle of sauce. Spread ¼ cup pesto and sprinkle ¼ cup of Parmigiano cheese on top of that. Then, add half of the sliced mushrooms. Top with another layer of noodles and repeat the process. Top with another layer of noodles and pour the remaining sauce covering the top and sides. Top with the mozzarella cheese, cover with foil and bake for 50 minutes till the noodles are fully cooked and cheese is gooey. Let the lasagna sit for 15 minutes before serving.

 

 

 

 

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Ricotta and Spinach Dumplings with Sausage

Ricotta and Spinach Dumplings with Sausage & Cherry Tomatoes

October 15, 2014

What do you do with leftover dumplings?? You cook them with chicken sausage, add basil, some roasted cherry tomatoes and make a delicious dish!

  • 2 cups cherry tomatoes
  • 1 tablespoon extra virgin olive oil
  • Salt

Preheat oven to 375 degrees F.

Transfer the tomatoes to a lined cookie sheet. Add the oil and salt, mix well and roast in oven for 40 minutes. Take out and let cool.

  • 2 tablespoon extra virgin olive oil
  • 4 to 5 chicken sausage links, sliced
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 4 to 5 leftover dumplings with sauce
  • Salt
  • 1 cup fresh basil, torn

Heat a frying pan with the oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the sausage and brown on medium high heat for 3 to 4 minutes. Add the tomatoes and sauté for another 2 to 3 minutes. Add the dumplings with the sauce and simmer, covered for 10 minutes. Check for seasonings and top with fresh basil.

 

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Ricotta and Spinach Dumplings1

Spinach and Ricotta Dumplings

October 14, 2014

I think I will call these vegetarian meatballs! They were really delicious and no one missed the meat! Make sure to buy a good quality ricotta- preferably fresh and drain in for a couple of hours so the extra liquid comes out before forming your dumplings. I always have fresh tomato sauce on hand – which is quite handy with a number of dishes.

  • 1 pound fresh ricotta cheese placed in a strainer above a bowl for 3 to 4 hours
  • ½ box 9 ounces frozen spinach, defrosted and water squeezed out and chopped
  • ½ cup parsley, chopped
  • 2 eggs, beaten
  • 1 cup Parmigiano Reggiano
  • ¼ teaspoon fresh nutmeg
  • ½ teaspoon salt
  • ½ cup all purpose flour (plus more)
  • Semolina for holding dumplings

Ricotta and Spinach Dumplings

Take the ricotta out of the strainer and transfer to a large bowl. Add the spinach, parsley, eggs, cheese, nutmeg, salt. Mix well. Add ¼ cup flour, mix, if the mixture is still wet, add in the remaining ¼ cup. I added the entire ½ cup.  Using a spoon take about a tablespoon of the mixture and place them on a platter with some flour. Form into a ball and transfer them to a tray lined with semolina. Form all the dumplings and keep aside.

 

 

Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, grated
  • 2 cups fresh tomato sauce or a 28 ounces can of San Marzano crushed tomatoes
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 3 to 4 minutes. Add the tomato sauce and some salt and simmer on low for 15 to 20 minutes. Taste for seasonings.

In the meantime, bring a large pot full of salted water to boil over medium heat. Reduce heat to a simmer and gently add the dumplings to the simmering water. Cook until the dumplings float and swell, about 3 to 4 minutes. You may need to cook them in badges in order not to over crowd. Using a slotted spoon remove the dumplings from the water and add to the sauce. Serve warm.

 

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Roasted Beet and Apple Salad

Roasted Beet and Apple Salad

October 13, 2014

I found gorgeous yellow beets, roasted them and paired them with apples in a delicious, easy salad!

  • 4 small or 2 large beets (I found yellow ones but any color will do)

Place each beet on a square of aluminum foil, drizzle a bit of olive oil on each and wrap. Roast in a 400 degree oven for 40 to 50 minutes or till the beets are tender. Take out and let cool. Cut into quarters.

  • 1 large Honeycrisp apples, cut into 1 inch pieces
  • 2 to 3 cups of mixed greens

Apple Cider Dressing

  • 2 tablespoons apple cider vinegar
  • 2 tablespoon apple cider
  • 1 teaspoon Dijon mustard
  • ¼ cup extra virgin olive oil
  • ½ teaspoon salt
  • ½ teaspoon pepper

Add all the ingredients to a air tight container and shake well and keep aside. Transfer the beets and apples to a salad bowl. Pour 2 tablespoons of dressing and mix well. Sprinkle some salt and pepper and let sit for 15 minutes. Add the mixed greens. Toss and add more dressing if needed. Serve.

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Turkey Chili with Beans

Turkey Chili with Beans

October 8, 2014

All of a sudden my daughter claims to love chili! She has been asking me to make some since this summer. Somehow chili doesn’t come to my mind in the hot weather. So now the weather is changing, perfect time to make this delicious, easy dish!

  • 2 tablespoons olive oil
  • 1 pound dark meat ground turkey
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ancho chili
  • 1 medium yellow onion, chopped
  • 3 garlic, chopped
  • ½ cup cilantro, chopped
  • 1 tablespoon tomato paste
  • 1 cup tomato sauce
  • 1 cup chicken broth
  • 1 14 oz can of beans (use your favorite, I used pinto), rinsed and drained
  • Salt

Heat a saucepan with olive oil and add the ground meat. Saute and brown on high heat while separating the meat and stirring at the same time for about 3 to 4 minutes. Add the coriander, cumin and ancho chili. Saute on medium heat for 3 to 4 minutes. Add the onion, garlic, cilantro and tomato paste. Saute on medium heat for 3 to 4 minutes, stirring constantly. Add the tomato sauce, chicken broth and beans. Bring to a boil, lower to a simmer and cook, covered for 30 minutes. Take the lid off and check for seasonings, add salt and serve warm with shredded cheese and other desired toppings.

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Feta and Dill Dip

Feta Dip

October 7, 2014

I have been all about feta and dill since I came back from Greece! I was hosting book club and wanted to make an easy dip- so I checked what I had in my fridge and pantry and came up with this. It was a big hit. I served it with pita chips..

  • ½ cup crumbled feta
  • ½ cup Greek yogurt
  • ¼ cup half and half
  • 3 or 4 cherry peppers, chopped
  • ¼ cup fresh dill, chopped
  • ¼ cup fresh parsley, chopped
  • 1 to 2 teaspoons salt
  • Hot sauce

Add all the ingredients to a serving bowl, mix well and serve with pita chips.

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