Texas Chili

 

This has been the kind of winter when you feel like eating chili every single day. It's been so cold, so snowy and icy, that warm and hearty meals are pretty much required. This is a very different chili from what I typically make and what my mom made when I was growing up. Being northerners, we usually use ground beef and add lots of beans and veggies. This however, is Texas chili. From what I've heard, Texans scoff at any chili that has beans and don't even consider it to be chili. I ripped this recipe out of my Food Network Magazine about a year ago and I'm glad I finally gave it a try. I don't know that this would necessarily replace my usual go-to recipe, but it was fun to switch it up for a change.

Just a note - I wrote the recipe below as it was in the magazine. However, I forgot to get masa harina when I did my shopping for this, so I just used cornstarch to help thicken it. Having never cooked with masa harina, I can't really say how it compares to cornstarch, but I've read that it not only thickens, but also adds flavor, which cornstarch really doesn't have. I'd be curious to try it the correct way some day.

Texas Chili

From the January/February 2013 issue of Food Network Magazine

Ingredients:

2 Tbsp extra virgin olive oil

6 lbs boneless beef chuck or shoulder, cut into 3/4 inch cubes

6 cloves garlic, minced

6 Tbsp chili powder

4 tsp ground cumin

1/2 cup flour

2 Tbsp dried oregano

4 (14 oz) cans low-sodium beef broth

Kosher salt and freshly ground pepper

1/2 cup masa harina (instant corn flour)

Optional toppings: chopped onions, shredded cheese, jalapenos   

Directions: 

Heat 1 Tbsp oil in large Dutch oven over medium-high heat. Add half the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 Tbsp oil to the pot and brown the remaining beef, then return the first batch to the pot. Reduce the heat to medium and stir in the garlic.

Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans of beef broth, 2 tsp salt and 1/4 tsp pepper; stir to combine. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about an hour and a half.

Whisk the remaining can of broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to an hour, adding up to 2 cups of water if the chili gets too thick. Divide among bowls and add desired toppings.

Pulled Chicken Jalapeno Popper Sandwiches

If you're trying to figure out what to serve during the Super Bowl this Sunday (assuming the weather cooperates and the game actually is on Sunday - what is this possible Super Bowl Friday, Saturday or Monday nonsense??), look no further. This is a perfect meal for the big game. The main component - pulled chicken - is made in the crockpot, so you can get it started in the morning and not have to worry about being in the kitchen cooking while the game is on. Or while the commercials are on! I've gotten so used to fast forwarding through commercials, or using them as a bathroom or food break, that sometimes during the Super Bowl I forget to pay attention to them!

This sandwich has a few components to it, but they're all easy to make (the breadcrumbs can be toasted ahead of time too) and they all work SO well together, with all the flavors of a classic jalapeno popper. I would eat the cheese sauce with a spoon, and while it seemed a little odd to put breadcrumbs on a sandwich, they provide a seriously awesome crunch that really made the sandwich.

The original recipe called for a mix of chicken breasts and thighs, but since I'm trying to be a little healthier, I used all chicken breast. But if you're not counting points, by all means consider using both kinds of chicken. The original recipe also called for chicken bouillon cubes, which I thought I had, but when I started cooking I realized I was out, so I didn't use any. I didn't notice that anything was missing, so I don't think you need them.

I made these for the AFC championship game, and sadly, my Patriots beer koozie did not bring the team good luck. But, I happen to love Peyton Manning (I actually like him more than Tom Brady, shhh) and Wes Welker, despite him leaving the Pats, so I will happily root for the Broncos to win. I think Peyton's a phenomenal football player, and a real class act, so I'd like to see him get his second Super Bowl ring.

Pulled Chicken Jalapeno Popper Sandwiches
Recipe from Food Fanatic
Makes about 8 sandwiches, maybe with a little chicken leftover 

Ingredients

For the Chicken:
2 1/2 pounds boneless skinless chicken breasts
1 small onion, diced 
4 cloves garlic, minced 
3 (10 oz.) cans Rotel (diced tomatoes with chilies) 
2 tablespoons chili powder 
1 tablespoon cumin
Salt and pepper, to taste
 

For the Panko Topping:

1 cup panko breadcrumbs 
2 tablespoons butter
 

For the Cheese Sauce:

1/2 cup heavy cream 
2 ounces cream cheese, cubed
4 ounces cheddar cheese, shredded or cubed
 

Extras: 

Pickled jalapeno pepper slices

Rolls

 

Directions

For the Chicken:

Place diced onion and minced garlic in crock pot. Place chicken breasts on top. Pour Rotel, undrained, over the top of the chicken. Sprinkle chili powder, cumin, salt and pepper over top. Cover and cook on high for 4 hours, or low for 8 hours. 

Once cooked, remove the chicken breasts and drain most of the juices out of the crockpot. Shred the chicken and return to the crockpot. Check to see if more salt and pepper are needed and adjust accordingly.
 

​For the Panko Topping:

Melt butter in a medium skillet. Add panko crumbs, stirring until lightly toasted. Set aside.
 

For the Cheese Sauce:

In a small saucepan, heat heavy cream until almost boiling, stirring constantly. Add in cream cheese and stir until melted. Then add the cheddar, stirring until smooth and combined.
 

To Assemble the Sandwich: 

Place chicken on a sliced roll. Top with cheese sauce, crispy panko and sliced jalapenos.

or the Pulled Chicken:

• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the Cheese Sauce:

• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded

For Topping:

• jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
3. Cover and cook on high for 4 hours, or low for 8 hours.
4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

- See more at: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/#sthash.QfnKfxGM.dpuf

or the Pulled Chicken:

• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the Cheese Sauce:

• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded

For Topping:

• jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
3. Cover and cook on high for 4 hours, or low for 8 hours.
4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

- See more at: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/#sthash.QfnKfxGM.dpuf

or the Pulled Chicken:

• 2 1/2 pounds boneless skinless chicken breast
• 2 pounds boneless skinless chicken thigh
• 1 small onion, diced
• 4 cloves garlic, minced
• 28 ounces diced tomatoes with green chilies, 2 cans - like rotel
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 cubes chicken bouillon

For the Crispy Panko Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons butter

For the Cheese Sauce:

• 1/2 cup heavy cream
• 2 ounces cream cheese
• 4 ounces cheddar cheese, shredded

For Topping:

• jalapeno pepper, pickled or fresh, sliced

Directions

For the Chicken:

1. Place diced onion and minced garlic in crock pot.  Place chicken on top.  Open cans of tomato and pour that over the chicken.
2. Sprinkle chili powder, cumin salt and pepper over top.  Put bouillon cubes in.
3. Cover and cook on high for 4 hours, or low for 8 hours.
4. Drain almost all of the juices and season more to taste, if necessary.

​For the Panko Topping:

1. In a skillet melt butter.  Add panko crumbs, stirring until lightly toasted.  Set aside.

For the Cheese Sauce:

1. In small saucepan heat heavy cream until almost a boil, stirring constantly.  Whisk in cream cheese, until melted.  Then add the cheddar, stirring until smooth and combined.

To Assemble the Sandwich: 

1. Place chicken on a bun.  Top with cheese sauce, crispy panko and sliced jalapeno.

- See more at: http://www.foodfanatic.com/2013/11/crock-pot-pulled-chicken-cheesy-jalapeno-popper-style/#sthash.QfnKfxGM.dpuf

Spicy Italian Chicken Sausage over Fried Polenta

This is officially one of the best meals I have ever cooked. It was so good. So, so good. Creamy, filling, comforting. Total perfection. The sauce is hearty and booming with flavor, and that's even before adding the parmesan cheese, which takes it totally over the top in smell, richness, and taste. And I'm fairly obsessed with polenta. The place my friends and I go to for our weekly happy hour has a jalapeno polenta pizza on the menu and it's probably safe to say I order it two weeks out of three. Polenta is so fluffy and delicious, so when I saw the idea to top it with a spicy Italian sausage sauce, I was sold. Even better, this all came together in barely over half an hour. I think the part that took the longest was removing the casing from the sausage, and that was no big deal at all.

I adapted this a little from the original recipe that I was working from. That called for two Italian chicken sausages and one regular Italian sausage. I couldn't justify buying two different sausages and using only one or two links from each package for this recipe, so I went with all chicken sausage and used all four links in the package. More economical, and a little healthier. I also left out the sun-dried tomatoes that the original recipe called for. I don't love their texture, and definitely don't think the dish suffered from not having them. Made the way I did it, this is 8 Weight Watchers Points Plus if you make it into five servings. I had planned for it to be 4 servings at 10 PP each, but cutting the polenta into 10 slices worked better. Divided into five servings it was still a good amount of food, but if you're not worried about points, then obviously feel free to help yourself to a bit more!

You really need to make this. Soon. I made it for dinner Tuesday night and by the time the dishes were washed I was already looking forward to having some leftovers for lunch the next day. And I'm happily eating leftovers again as I type this. It's that good! I already had blog posts planned for the majority of the remainder of this month, but I had to bump what I had planned for today because I couldn't wait any longer to blog about this. I can definitely see this becoming a regular addition to my easy meal repertoire and I hope you like it as much as I do!

Italian Chicken Sausage over Fried Polenta
Recipe adapted slightly from Willow Bird Baking

2 Tbsp olive oil
4 links spicy Italian chicken sausage (I got mine at Trader Joe's and I think the package was 12 oz. total)
1 cup onion, chopped
3 garlic cloves, minced
1 tsp dried oregano
1/2 tsp crushed red pepper
2 (14.5-ounce) cans diced tomatoes, undrained
1/4 cup red wine
1/2 cup chopped fresh basil, divided
1 tube cooked polenta (Mine was from Trader Joe's and was 18 oz.)
3/4 cup grated Parmesan cheese, divided

Directions:
Add 1 Tbsp olive oil to a large saucepan over medium-high heat. If your sausage has casings, remove them and crumble the sausage into the pan. Brown it for a few minutes, then add the onions and cook for about 5 minutes until tender. Add the garlic and cook for just 30 seconds or so before adding the tomatoes, oregano, red pepper flakes, and wine. Be sure to scrape up any sausage bits off the bottom of the pan to get all that flavor into the sauce. Bring the mixture to a boil before reducing the heat and allowing it to simmer for 15 minutes, stirring occasionally.

While the mixture is simmering, heat the other 1 Tbsp of olive oil in a skillet over medium heat. Slice the polenta into even slices, about half an inch thick or just slightly under that. I got 10 slices out of my 18 oz. tube. Once the pan is hot, add the slices of polenta, frying them for a few minutes on one side until they're starting to brown. Sprinkle them with salt and pepper and then flip over, adding salt and pepper to the other side. Cook for a few minutes, then sprinkle them with a little Parmesan cheese. Remove them to your serving plate.

While the second side of the polenta is cooking, stir 1/4 cup of basil and 1/2 cup Parmesan cheese into the sausage and tomato sauce. Cook for 5 more minutes before spooning the mixture over the fried polenta. Sprinkle with the remaining basil and Parmesan, and serve.

Make it Like Mom: Chicken Piccata

This is my last featured recipe for Make it Like Mom Week. It's a really fast and easy dish, but so delicious too. I always buy Perdue thin-sliced chicken breasts when I make this because it's so much easier and less messy than buying regular chicken breasts and either slicing them in half horizontally or pounding them until thin enough. Just because I like cooking and have a food blog, that doesn't mean I can't take some shortcuts in the kitchen!

I'm not a big wine drinker, so in the past when I've bought a bottle of wine to cook with, I've ended up with too much left over that often goes to waste. I finally got smart and bought a 4-pack of small wine bottles. I was able to use what was needed in the recipe and than had just half a glass left to enjoy with my dinner. No waste, and I still get to use real wine instead of cooking wine, which I don't really recommend. And now I have a few small bottles all ready to go for the next time I want to cook with wine.

This chicken goes really well with rice pilaf and, if you're more of an adult than I am and remember to cook vegetables with your meals, some green beans would be a good pairing. Some day I'll grow up and eat my veggies.

Chicken Piccata

Ingredients:

1 ½ lbs. chicken breast (either thin-sliced kind or pounded to 1/4 in. thickness)

½ c. flour

4 Tbsp butter

2 Tbsp olive oil

salt and pepper to taste

3 Tbsp lemon juice

½ c. white wine

½ c. chicken broth

2 Tbsp finely chopped parsley

Directions:

Coat chicken with flour, shake off excess. In large skillet, heat 2 Tbsp of the butter and the olive oil. Add chicken to skillet, as many pieces as will fit comfortably. Cook to brown one side, about 2 minutes, then turn and brown the other side. Transfer to plate. Repeat with any remaining pieces of chicken. Sprinkle lightly with salt and pepper.

Leave pan drippings in skillet and add lemon juice, white wine, and broth. Heat to boiling and boil for 2 to 3 minutes, stirring to loosen all the browned particles. Add the remaining butter, bit by bit until all the butter is melted. Add in chopped parsley.

Return chicken to the skillet and heat, turning each piece in the sauce to coat. Serve with sauce poured over the chicken.  

Make it Like Mom: Beef Stroganoff

I'm not sure there's another food less photogenic than Beef Stroganoff! I was wishing I had some parsley on hand to brighten up the plate a little. Appearances aside, this is another one of my favorite meals that my mom used to make. Like Chicken Cacciatore, it's such a warm and hearty dish, perfect for the cold weather that has finally made its way to Connecticut. I've been inviting my brother over for dinner when I've been making these throwback meals, and he went for seconds of this one. So I guess I made it right!

Beef Stroganoff

Ingredients:

1/4 c. flour, divided

½ t. salt

1 lb. steak, cut into 1/4 inch wide strips (I usually use steak tips)

1/4 c. butter

½ c. onion, chopped

1 clove garlic, minced

1 1/4 c. beef broth

1 c. sour cream

2 T. dry sherry

12 oz. egg noodles (I like extra broad)

Directions:

Cook the egg noodles according to the directions on the package. In the meantime, combine one heaping tablespoon of flour with salt and dredge the meat in the mixture. Heat a skillet and add half the butter. When melted, add the meat strips and cook until brown on all sides. Add the onion and garlic. Cook 3-4 minutes, or until the onions are just barely tender.

Remove the meat from the skillet and keep warm. Add the remaining butter to the pan drippings. When the butter has melted, scrape the bottom of the pan with a whisk to pull up all of the drippings, then blend in the remaining flour. Slowly pour in the beef broth. Cook, stirring constantly, until the mixture thickens.

Return the meat to the skillet. Stir in sour cream and sherry and heat briefly. Serve over egg noodles.