Spicy White Chicken Chili

Spicy is a bit of an understatement for this chili…but it will warm you to the core on a chilly day!  We actually like a lot of heat in our chili so we used the whole Serrano, seeds and all…if you like your chili milder substitute jalapenos and be sure to remove the seeds.  This is really tasty with corn bread or white tortilla chips on the side!

Loaded White Chicken Chili

Loaded White Chicken Chili

Ingredients:

2 cans great northern beans, drained and rinsed

1 Tbsp. olive oil or butter

1 large onion, chopped

2 Serrano peppers, seeded and minced

2 garlic cloves, minced

1 pound ground chicken thighs

1⁄2 pound ground chicken breast

2 cups organic chicken broth, low sodium

16 ounces green chile salsa

4 ounces chopped green chiles

1 lime, juiced

1 Tbsp. ground cumin

1 tsp. ancho chile powder

1 1⁄2 tsp. coriander

1⁄2 tsp. white pepper

1 tsp. Celtic sea salt (or to taste)

sour cream, avocado, tomato and cilantro for serving

Directions:

Drain and rinse the canned beans. In a medium bowl, mash half of the beans with a potato masher until chunky. Set aside until needed.

Add the oil (or butter) to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and saute until soft and fragrant, about 5 minutes. Crumble in the ground chicken. Add the cumin, coriander, and chili powder and continue to brown until the chicken is no longer pink. Stir in the chicken broth, green chili salsa, green chiles and lime juice and bring to a simmer. Add the beans and continue to simmer for 20 more minutes.  Season with the white pepper and sea salt to taste.

After simmering, taste for seasoning, and adjust if necessary.

Serve the chili in individual bowls topped with a dollop of sour cream, cubed avocado, diced tomatoes and chopped fresh cilantro.
Serves 6-8.
Here is the chili still in the pot without all the good stuff on top!

Here is the chili still in the pot without all the good stuff on top!

Spicy Stuffed Poblano Peppers

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Ingredients:

  • 4 large poblano chiles
  • 2 medium tomatoes, chopped
  • 1/2 medium white onion, chopped
  • 1 large clove garlic, chopped
  • 1 Serrano pepper, chopped
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 ⁄8 tsp. ground cinnamon
  • 1/2 tsp. Kosher salt
  • 1 Tbsp. olive oil
  • 2 cups shredded cooked chicken
  • 2 cups cooked quinoa
  • 6 oz. grated sharp Cheddar
  • 1/4 cup chopped fresh cilantro
  • 1 Tbsp. lime juice
  • black pepper to taste

Directions:

Preheat oven to 400° F.

Slit the chiles from stem to tip and carefully remove the seeds, leaving the stems intact.  Set aside while you prepare the filling.

Purée the tomatoes, onion, garlic, Serrano, oregano, cumin, cinnamon, and 1/2 tsp. salt in a food processor or high-speed blender. Heat the oil in a skillet over medium heat. Add the purée and cook, stirring frequently, until the liquid has evaporated and the mixture looks thick and pulpy, 8 to 12 minutes. Remove the pan from the heat. Stir in the chicken and quinoa, and then half of the cheese, the cilantro, and the lime juice. Season to taste with salt and black pepper. Divide the filling evenly among the peppers.

Place the stuffed peppers into a 9×13 glass baking dish, pour about 1/2″ of water in the bottom of the baking dish and cover tightly with foil.  Bake for 40-50 minutes or until peppers are tender.  Remove the foil and top the peppers with the remaining 3 oz. of cheese…bake until golden and bubbly.

Stuffed Sweet Potatoes

Sweet potato stuffed with bacon, onion, mushrooms and spinach.

I LOVE sweet potatoes, I would probably eat them at every meal if I could.  I like them baked, fried or sautéed, diced, sliced or even pureed but I am really loving them stuffed!  The recipe and photo shown here is currently my favorite way to stuff them but the possibilities are endless (think any great pizza toppings and you’re set!), you can top them with anything you like and customize them to meet your dietary needs.

Ingredients

  • 2 medium sweet potatoes, about 8 to 10 oz each and scrubbed clean
  • 4 slices bacon
  • 4 ounces mushrooms, sliced
  • 4 cups baby spinach
  • 1/2 cup onion, chopped
  • 2 ounces cheese (I like to use raw Monterrey Jack)
  • 1/4 cup grated Parmesan
  • Sea salt and freshly ground pepper to taste

Directions

  1. Preheat the oven to 400° F. Pierce each sweet potato several times with a fork. Place them on a parchment lined baking sheet and bake on the middle oven rack.
  2. Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
  3. While the sweet potatoes are baking, make the topping. Fry the bacon in a large skillet until crispy.  Remove from pan, cool and crumble.  Add the mushroom and onion to the pan with the bacon drippings and saute until tender, add spinach and cook until wilted.  Remove from heat.
  4. Slice sweet potatoes in half lengthwise to expose cooked insides, slightly press down the meat of the potato to flatten.  Divide the vegetable mixture evenly between the four halves, top with cheese and crumbled bacon and place under the broiler until melted.  Finally, sprinkle with Parmesan cheese.
  5. Serve half a stuffed potato as a side dish or a whole one with a mixed green salad as a meal.

This post is shared at:

5 Ingredient Mondays, Slightly Indulgent Tuesday, Fat Tuesday, Tasty Tuesday, Tempt My Tummy Tuesday, Gluten-Free Wednesday, Wednesday Extravaganza, Allergy-Free Wednesday, Wheat-Free Wednesday, Whole Food Wednesday, Fight Back Friday, Gluten-Free Fridays

Mexican Stuffed Peppers

This is a super easy recipe that is packed full of flavor!

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Mexican Stuffed Peppers

Ingredients:

4 sweet bell peppers (any color you prefer)

2 – 4 oz. cans diced green chiles

1 pound ground beef, pork or turkey

1 egg

1 cup cilantro, finely chopped

1/2 cup onion, finely chopped

2 tsp. cumin

1 tsp. chili powder

1 tsp. sea salt

4 ounces cheddar cheese, shredded (optional)

Directions:

Preheat oven to 350 degrees F.  In a medium bowl combine chiles with ground meat and egg, add cilantro, cumin, chili powder and salt, mix thoroughly.  Cut the tops off of the peppers and remove the ribs and seeds.  Slice each pepper in half lengthwise, or optionally leave them whole. Place each half or whole pepper cut side up into a 9×13 (for halves) or 8×8 (for whole) Pyrex baking dish.  Divide the meat mixture evenly between the pepper halves or wholes.  Bake uncovered for 45 minutes.  Top each pepper with 1/2 – 1 ounce of shredded cheese and bake for 15 additional minutes, if you are not using the cheese bake peppers for a total of 60 minutes uncovered.
Garnish with chopped tomatoes, scallions and avocado…maybe even a dollop of sour cream!

This recipe is shared at: Slightly Indulgent Tuesdays, Fat Tuesday, Tasty Tuesday, Gluten Free Wednesdays, Allergy-Free Wednesday, Wednesday Extravaganza

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Stuffed and ready for the oven.

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You can bake them with or without the tops.

Roasted Butternut Squash and Spinach Lasagna

Who needs dairy when you can have this?

It’s fall and time for comfort food…what better way to indulge than with a Butternut Squash and Spinach Lasagna.  I struggle with calling this dish “lasagna” since that dish traditionally defined as a baked dish containing layers of boiled lasagna noodles, and usually cheese, a seasoned sauce of tomatoes, and meat or vegetables…Well, we have a seasoned sauce of tomatoes and loads of meat and vegetables so I guess we are half-way there!  This recipe is pretty simple to throw together and can certainly be modified to include dairy by adding layers of ricotta and mozzarella (I’ve made it this way too and it is certainly delicious!).  Adapted from this recipe on Health-Bent.

Ingredients

  • 1 lb ground meat (beef, pork, turkey, or bison)
  • 2 Tbsp. Italian seasoning
  • 1/2 red onion, chopped
  • 3 cloves garlic, minced
  • 1/2 c red pepper, chopped
  • 4 oz mushrooms, chopped
  • 1 Tbsp. extra virgin olive oil
  • 1 24 oz jar tomato sauce
  • couple leaves of fresh basil
  • 5 ounces baby spinach
  • 1 small butternut squash

Directions

Preheat oven to 400ºF.  Cut the top and ends of the squash off and peel it. Split it into 1/4′s. What I mean by that is, right where the squash starts to turn bulbous, cut it in 1/2, width-wise. Split those two halves in half, lengthwise. This will make it much easier to cut into planks. Scrape out the seeds. Slice the squash into planks.  Roast the squash on a parchment lined baking sheet until tender, about 25 minutes.

While the squash is roasting, in a saute pan heat the oil and saute the onions, peppers, mushrooms and garlic.  Add the ground meat and Italian seasoning and continue to saute until the meat is browned.  Remove from heat and set aside.

Using a 9×9 oven safe baking dish, put down enough sauce to lightly cover the bottom of the dish. (This keeps the squash from sticking to the pan.) Next add a layer of squash planks and top with a layer of baby spinach, then spoon on the sausage mixture, followed by the sauce. Repeat until all your ingredients are used up (I usually get three layers)…trying to reserve enough sauce to cover the top of the lasagna, sprinkle the fresh basil over the top layer of sauce.

Cover the dish tightly with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes.  Look for a bubbly pan with a crispy, browned top. Right out of the oven, the lasagna may by liquidy, let it set for a good half hour before cutting into it, as it will solidify.  Serves 6 generously.

This recipe is shared at:

Gluten-Free Monday, Tempt My Tummy Tuesdays, Slightly Indulgent Tuesday, Tasty Tuesday, Fat Tuesday, Whole Foods Wednesday, Allergy Free Wednesday, Gluten-Free Wednesdays , Gluten Free Fridays, Fight Back Friday, Fill Those Jars Fridays

Chicken Wings…Spicy, Savory and Sweet!

Chicken Wings…

Hello Lover…

I hate to admit it but I’m hopelessly addicted.  It started innocently with a fabulous recipe from Paleo Comfort Foods for Spicy Chicken Wings and then I branched out to a second wing recipe, Garlic Parmesan and now I’ve added a third wing recipe to the mix…Honey Dijon.  Holy cow…what’s next?

This past week as my husband and I were diving into a huge plate of wings (I was still only in the two recipe mode) we commented on how long we’ve been on the path in search of the perfect “home-made” wing.  We reminisced about the countless ways we’ve tried to make them…we’ve grilled them, deep-fried them (breaded and not), shallow pan-fried them, roasted them…in glass pans, foil pans and on baking racks, we’ve steamed them, chilled them and then baked them (courtesy of Alton Brown)…Oy Vey!

I’m happy to report that I have finally settled on the best way to make chicken wings…OFTEN.  But, in all seriousness, I have found that my favorite way is to pat them dry (this is necessary for a crispy skin so don’t skip it!) and bake them at a high temp on a parchment lined baking sheet for about 30 minutes…they are juicy and crispy with very little mess!

Classic Hot Wings…my current favorite.

Spicy Chicken Wings

1 pound chicken wings

salt

2 Tbsp. butter

1/4 cup hot sauce (I like Franks Red Hot)

1 Tbsp. apple cider vinegar

1/2 tsp. paprika

1/2 tsp cayenne

1/2 tsp white pepper

1/4 tsp garlic powder

1/4 tsp celery seed

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Rinse the wings and then transfer to paper towels and pat them dry.   Sprinkle with salt and place skin side up onto the lined baking sheet.  Bake for 25-30 minutes, until golden brown and crispy.  While the wings are baking combine the remaining ingredients in a large sauce pan and heat over low heat until butter is melted and sauce is combined.  Remove the wings from the oven and toss in the sauce to coat.  Serve immediately.

A perfect compliment to the hot wing…

Garlic Parmesan Wings

1 pound chicken wings

1 tsp. Mexican oregano

1 tsp. rosemary

1 tsp. salt

1/2 tsp. cumin

2 Tbsp. olive oil

1 Tbsp. basil

1 Tbsp. chopped garlic

1/4 cup Parmesan cheese, grated

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Rinse the wings and then transfer them to paper towels and pat them dry.  In large bowl, whisk together oregano, rosemary, cumin and salt. Add chicken wings and toss to coat, making sure that all wings get some of the herb mixture.  Place skin side up onto the parchment lined baking sheet and bake for 25-30 minutes, until golden brown and crispy.  In another large bowl, whisk together the olive oil, basil, chopped garlic and Parmesan cheese. Add cooked wings and toss well to coat.  Serve warm.

The newest addition…we call this one “dessert”

Honey Dijon Chicken Wings

1 pound chicken wings

salt

2 Tbsp. butter

2 Tbsp. Dijon mustard

1/4 cup honey

dash of cayenne

Preheat oven to 425 degrees F.  Line a baking sheet with parchment paper.  Rinse the wings and then transfer to paper towels and pat them dry.   Sprinkle with salt and place skin side up onto the lined baking sheet.  Bake for 25-30 minutes, until golden brown and crispy.  While the wings are baking combine the remaining ingredients in a large sauce pan and heat over low heat until butter is melted and sauce is combined.  Remove the wings from the oven and toss in the sauce to coat.  Serve immediately.

Serve wings with ranch or blue cheese for dipping along with a nice side of raw carrot and celery sticks for good measure!

This recipe is shared at:

 Tasty Tuesday, Slightly Indulgent Tuesdays, Fat Tuesday, Whole Food Wednesday, Allergy-Free Wednesdays, Fight Back Friday, Fill Those Jars Fridays

Stuffed Ricotta Omelet with Fresh Berries

Peanut Butter Stuffed French Toast has long been one of my favorite comfort food breakfasts.  Since going grain and legume free that breakfast treat has been off the menu…until now.  The recipe I’m sharing includes my favorite fillings and toppings but, of course, the options are endless…so substitute your favorites.  This recipe also includes dairy but would probably work with substituting coconut milk for the ricotta, although I haven’t tried it.

My new comfort food breakfast…or dessert.
This is a pic of my dad’s birthday breakfast so for an extra treat
I added a few dark chocolate chips to the omelet before flipping it! Oh my…

Sweet Ricotta Omelet (Serves 1)

2 eggs

2 Tbsp. ricotta cheese

1/4 tsp vanilla

1/4 tsp cinnamon

8 drops liquid stevia (1 Tbsp. sweetener of your choice)

1/16 tsp. baking soda

Filling:

1-2 Tbsp. almond butter

1/2 banana, sliced

Topping:

1/2 cup berries

1 Tbsp. maple syrup

fresh whipped cream

Directions:

Heat a lightly greased 8″ omelet pan over medium heat. Whisk together eggs, ricotta, vanilla, cinnamon, stevia and baking soda until smooth.  Place berries in a small bowl, heat maple syrup (I microwave it for about 15 seconds) and then pour it over the berries and set aside.  Pour egg mixture into the omelet pan and cook until the eggs are almost set.  Turn off the heat, carefully flip omelet and leave in the pan until cooked through (only about one minute or so more).  Slide omelet onto a plate, spread almond butter on one half of the omelet and top with sliced banana, fold the other side over.  Pour berries and maple syrup over the folded omelet and top with fresh whipped cream.  Enjoy!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Gluten Free Friday

Tastetastic Thursday

Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Tasty Tuesday

Fill Those Jars Fridays

Grilled Pineapple-Pepper Pork Chops

Grilled Pineapple-Pepper Pork Chops with Squash Chips

This is a super simple recipe (adapted from here) that can be prepped ahead of time and stored in the fridge or freezer.  When you are ready to eat just pull them out and pop them on the grill, voila…dinner!  I used to make these all the time using a store-bought teriyaki sauce but once I cut sugar and soy from my diet that wasn’t really an option.  I finally found a great recipe for a homemade teriyaki sauce (adapted from here) that I substituted pineapple juice for the sugar and coconut aminos for the soy sauce…I have to say, it came out great!  So, these will definitely be back on our menu rotation!

Grilled Pineapple-Pepper Pork Chops

 1 boneless pork chop per person

1 slice red onion per person

1 bell pepper ring per person

1/4 cup unsweetened pineapple chunks per person

1 1/2 Tbsp teriyaki sauce per person (recipe follows)

1 Tbsp butter, ghee or coconut oil per person

salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.  Sprinkle generously with salt and pepper.

Top each chop with onion, pepper and pineapple chunks.

Drizzle with the pineapple-pepper teriyaki sauce and top with butter, ghee or coconut oil.

Wrap tightly in the foil, rolling ends to completely seal the package.

At this point you can freeze or refrigerate the packets.

When ready to eat, place the packets directly on a preheated grill for 15-20 minutes.  Check to see if the pork chop is cooked through; re-wrap and cook a little longer, if necessary.  Let rest for 5 minutes before serving.

Pineapple-Pepper Teriyaki Sauce

1 jalapeno pepper, seeded and finely chopped

1/4 cup unsweetened pineapple juice (reserved from can of chunks)

2 1/2 Tbsp. water

2 Tbsp. apple cider vinegar (balsamic would be nice as well!)

2 Tbsp. coconut aminos

2 tsp. arrowroot

2 tsp. minced fresh ginger

In a small saucepan, combine jalapeno, pineapple juice, water, vinegar, coconut aminos and arrowroot.  Heat on medium-high and bring to a boil.  Cook for 1 minute, stirring constantly, until thickened.  Remove from heat and stir in ginger.

This recipe is shared at:

Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Made From Scratch Mondays

Real Food Wednesdays, Whole Foods Wednesday

Easy Summer Salads Series…Carnitas Ensalada

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

Here is the next summer salad I am loving, how can you go wrong with pulled pork (my favorite recipe coming soon!)…

Carnitas Ensalada

This recipe is adapted from Paleo Periodical.

Ingredients for 4 salads:

1 lime, juiced

1/4 cup olive oil

1 garlic clove, minced

1/4 cup pickled jalapenos, chopped (optional)

salt and pepper, to taste

6-8 ounces mixed green salad

4 ounces red cabbage, finely shredded

1/2 cup cilantro, chopped

12-16 ounces shredded pulled pork (3-4 ounces per salad)

2 avocados, sliced

1/2 cup pumpkin seeds, lightly toasted

  • In bottom of large salad bowl, whisk together lime juice, olive oil, garlic, jalapenos and S&P. Add lettuce greens, cabbage, and cilantro. Toss to combine.
  • Divide the tossed salad evenly between 4 salad bowls or plates, top with warmed shredded pork, avocado and pumpkin seeds.  Enjoy!

This recipe is shared at:

Fight Back Friday, Summer Salad Sundays

Slightly Indulgent Tuesdays, Fat Tuesday

Tasty Tuesday, Gluten-Free Wednesdays

Easy Summer Salads Series…Spinach Salad with Warm Bacon Dressing

I love salads.  Summer is the perfect time of year for them, too.  I live in Colorado and I do not have air conditioner in my home (when we built the house the builders assured us we didn’t need it, they were wrong!!!)  so there are several weeks during the hot months that I just don’t want to turn on the oven… A refreshing summer salad is just the way to go!

Here is the second salad that I am LOVING this summer…

Spinach Salad with Warm Bacon Dressing

This recipe adapted from Prevention Magazine.

Ingredients for 4 salads:

6 strips of nitrate and sugar-free bacon, cut into 1/2″ pieces

1 red onion, sliced thin

1 cup sliced mushrooms

2 T. pine nuts, toasted

6 ounces baby spinach

2 hard-boiled eggs, sliced

8 ounces shrimp, peeled and de-veined (or 8 ounces other protein)

3 Tbsp. apple cider vinegar

1 Tbsp. Dijon mustard

  • Heat a large skillet over medium heat, cook bacon pieces until crisp, remove with a slotted spoon (leaving drippings in pan) and drain on a paper towel
  • Add onions and mushrooms to hot skillet and cook until onions begin to brown
  • Add shrimp (or other protein), salt and pepper to taste and pine nuts.
  • When the protein is cooked thru remove from heat and stir in vinegar and Dijon mustard.  If the skillet becomes too dry add additional fat (bacon grease, coconut oil, or avocado oil).
  • Divide spinach among 4 plates or bowls, evenly top each bed of spinach with onion, mushroom and shrimp.
  • Garnish with sliced eggs and crumbled bacon.

In the salad pictured above I substituted green olives for the pine nuts and left out the additional protein and add more eggs, feel free to adapt the recipe to suit your taste and pantry ingredients!

This recipe is shared at:

Fight Back Friday, Fat Tuesday, Slightly Indulgent Tuesday, Tasty Tuesday, Summer Salad Sundays

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