White Chicken Chili

    
     Who says chili has to be red? Not me. One of my favorite kinds of chili is this white chicken one, which really hits the spot when the weather starts getting cooler. Several years ago I was unable to eat tomatoes in any form, so this chili was  the one I turned to. I can eat tomatoes now but I still love this as a change of pace from the beefy tomato based ones usually associated with the name.  

     This is a heart healthy recipe, especially if you stick to low sodium chicken broth and beans. If you can only find regular beans, rinsing and draining them helps to remove excess sodium. (Another option would be to use dried beans that you've pre-soaked.) A heart healthy topping would be avocado, one of my favorites with any kind of chili. Spice it up with peppers and salsa, and it'll keep you warm from the inside out!

White Chicken Chili
3 chicken breast halves (about 1 1/2 lbs.) cut into small cubes*
1 large onion, chopped
2 cloves garlic, chopped
2 Tblsp. olive oil
1 qt. chicken broth (homemade or canned)
2 small cans chopped green chiles (I used some Hatch chiles that I'd roasted and frozen- yum!)
1 bag frozen white corn (or canned)
3 cans white beans, drained**
2 tsp. cumin
1/2 tsp. black pepper
cayenne or white pepper to taste (I love the spiciness that the white pepper gives it.)
For garnish:
shredded pepper-jack cheese
low fat sour cream
fresh cilantro
chopped avocado
salsa or hot sauce, green or red

• Saute chicken, onions and garlic in olive oil and spices.
• Add rest of ingredients (except cheese and other garnishes) and simmer on low for about an hour, or until flavors have blended well.
• Serve with shredded cheese.
• Top with sour cream, fresh cilantro, salsa or chopped avocado if desired.

*If you prefer, you can use cooked chopped chicken (a rotisserie would be handy) and add it when you add the beans.
**You can use any combination of beans you like. Great Northern are my favorites for this, but I've also used them in combination with Cannelini, Chickpeas, and even black eyed peas. Hominy is good in this also!

Peach Confetti Salsa, and a Shake, Rattle and Roll!

     An earthquake? Seriously? C'mon now, we're on the east coast! Thankfully, there was not much damage here- some broken china and ceramic chickies- but it was kinda scary while it was happening. Earthquake veterans might be rolling their eyes about now, but I'm new to this. The last significant earthquake in Virginia was back in 1897, before my time, so I haven't had any experience with this sort of thing. I sure hope everyone else is okay!

     And this salsa? This salsa is definitely okay. It's made by my sister's recipe, with a rainbow of veggies and fruit from my brother's vegetable stand. The sweet peaches and spicy peppers blend together to make a mouthwatering combination, and make the perfect healthful dip for your chips. (This would also be wonderful on grilled chicken, or even on a hotdog!) I love a snack I can eat without feeling pangs of guilt and regret, don't you?

Peach Confetti Salsa- from my sister's recipe
2 sweet, ripe peaches, diced
1 Tablespoon lime juice
2 medium sized Roma tomatoes, diced (I used one red and one yellow)
1 jalapeno pepper, diced (very small dice)
1/4 cup sweet pepper, diced (I used a mixture of red and banana pepper.)
1 Tablespoon of sweet onion, diced (I used a little more than this.)
1 teaspoon diced basil (or cilantro if you prefer) (I used a little more of this, too)
2 teaspoons sugar (or to taste)
salt and pepper to taste (I use less salt than most people would, so I hesitate to put an amount.)
Mix all ingredients together in a non-reactive bowl. Taste for seasoning. If you like your salsa hotter, add a little more jalapeno. (This is a mildly spicy salsa the way it is written.) If you like your salsa sweeter, add more sugar. I found that the addition of the sugar brought out the flavor of the peaches more. If you have really ripe, sweet peaches you might not need as much. Let the salsa sit for at least an hour before serving, to give the flavors a chance to mingle. Store leftovers (if there are any) in the refrigerator.

This post is linked to These Chicks Cooked link party ,

Black Bean Enchiladas with Salsa Verde and Sweet Corn Salsa

     Ole! Can you pretend it's Cinco de Mayo? I can if these tasty enchiladas are concerned. They're filled with creamy cheese and black beans, and spiced up with chipotle chiles in adobo sauce. Nestled in homemade salsa verde made from roast poblanos and tomatillos, they're baked with queso fresco and then topped with sweet corn salsa.

     Full of fresh flavor, these enchiladas are simple enough for a family dinner, but impressive enough for company. Pair them with a nice salad and some chips for dipping into either of the two fresh salsas, and you have a feast. Or should I say fiesta?

Black Bean Enchiladas with Salsa Verde and Sweet Corn Salsa
slightly adapted from Cuisine at Home, April 2004
2 cans (15 oz. each) black beans, rinsed and drained
1 cup chopped onion
1 Tablespoon olive oil
3 garlic cloves, minced
1 tsp. dried oregano (use fresh if you have it)
1 chipotle pepper, in adobo sauce
1 Tablespoon adobo sauce
1/2 tsp. kosher salt
1/4 cup chicken broth (I used vegetable broth)
1/2 cup asadero or Monterey Jack cheese, shredded
8 six-inch corn tortillas
2 Tablespoons olive oil
2 cups Salsa Verde (recipe follows)
1/2 cup queso fresco or feta cheese, crumbled

• Preheat oven to 400F. Saute onion for 3 minutes. Add garlic and oregano and saute one minute more. 
• Puree half of the beans, the chipotle, the adobo sauce and the salt in a food processor. 
• Combine the onion mixture, the remaining whole beans, the broth and shredded cheese with the bean puree.
• Assemble enchiladas: Put one cup of Salsa Verde in the bottom of a casserole dish. Fry tortillas in oil until flexible. Dip one side of each tortilla into the sauce in the bottom of the dish. Fill tortilla (un-dipped side) with a generous 1/3 cup of bean mixture, roll up and place into casserole dish seam side down. Repeat with the rest of the tortillas. 
• Top filled tortillas with an additional cup of Salsa Verde and the crumbled cheese. Bake for 10 minutes. Serve with Sweet Corn Salsa (recipe follows.)

Salsa Verde (This is also great with chips!)
1 lb. tomatillos, husked and halved
2 poblano chiles, halved and seeded
1/2 cup onion, chopped
1 Tablespoon olive oil
3 garlic cloves, minced
1/2 cup fresh cilantro leaves
1/2 cup flat-leaf parsley leaves
1 Tablespoon fresh lime juice
1 teaspoon kosher salt
1/2 cup chicken broth (I used vegetable broth.)
Place prepared poblano chiles and tomatillos on baking sheet. Broil for 10 minutes. The skin of the peppers will blister and blacken. Remove the peppers to a resealable plastic bag immediately after broiling. Let them steam in the bag for 10 minutes. Remove peppers from the bag and peel off the skin.
Meanwhile, saute onions in olive oil for three minutes. Add garlic and cook an additional minute.
Place tomatillos, peeled poblanos, sauteed onions and garlic into food processor and pulse until chopped. Add herbs, lime juice and salt. Gradually add broth and process until smooth.

Sweet Corn Salsa
1 cup sweet corn kernels (canned, frozen will work fine)
1 avocado, diced
1 tomato, diced
1/4 cup red onion, diced
2 tsp. jalapeno pepper, minced (Use less if you don't like your salsa spicy!)
1small handful of cilantro leaves, chopped
Juice of 1/2 lime
Mix all ingredients, and serve with black bean enchiladas. (It's great with chips too!)




This post is linked to Savory Sunday at Eating in Winnipeg.

Fish Tacos with Creamy Dill Sauce and Pico de Gallo

Can't think,

Brain numb,

Inspiration

Won't come.

Poor ink,

Bad pen,

That's all,

Amen.

     I think I was in the second grade when I got the book A Rocket in My Pocket for Christmas. I read it cover to cover until the covers literally came off. Strangely enough, I can still probably recite every poem in it almost fifty years later. (I didn't just say that did I?) I'm sharing this poem with you from that book both in honor of National Poetry Month, and also because it's a true sentiment this morning!

     My mom was gifted with some beautiful fresh Rockfish fillets last week, and she shared some with me. I had earlier bookmarked two similar recipes for fish tacos, one on A Sweet Pea Chef and the other on Allrecipes. I scrambled them both up and came up with this version. I'm not guaranteeing that these are authentic, but they sure tasted good! And besides, they say that fish is brain food- just sayin'.

Fish Tacos with Creamy Dill Sauce and Pico de Gallo
adapted from A Sweet Pea Chef and Allrecipes

You will need:
1-2 lb. of fish fillets (recipe follows)
8-10 corn or flour tortillas
Pico De Gallo (recipe follows)
White Dill Sauce (recipe follows)
1/2 small head of cabbage thinly sliced (or cole slaw mix)

Creamy Dill Sauce
1/2 cup plain yogurt
1/2 cup mayonnaise
juice of one lime
1/2 of a jalapeno pepper, finely diced
1/2 tsp. ground cumin
1/2 tsp. dried dill (or use fresh if you have it)
1/2 tsp. cayenne (or to taste)
1/2 tsp. salt
In small bowl, mix together yogurt and mayonnaise. Stir in the lime juice. Stir in seasonings. Cover and refrigerate until needed.

Pico de Gallo
1/2 lb. grape or small cherry tomatoes, quartered
1/2 jalapeno pepper, finely diced
1/2 small red onion, diced
1 avocado, diced
small handful of cilantro (or to taste), chopped
juice of one lime
1/8 tsp. salt
1/8 tsp. ground cumin
1/8 tsp. ground black pepper
Combine all ingredients in a medium sized bowl. Cover and refrigerate until needed.

Fish
1-2 lb. fish fillets cut into 2-3 oz. portions (I used rockfish, but any mild firm white fish would be a good choice.)
1/2 cup all purpose flour
1/2 cup stone ground corn meal
1/2 tsp. salt
1/4 tsp. cayenne
1/4 tsp. ground black pepper
1 egg beaten with 2 Tablespoons water
Peanut or Canola oil for frying
In shallow bowl, mix together flour, corn meal, salt, cayenne and pepper. Dip fish pieces into egg mixture. Lightly coat with flour mixture.
Pour oil into medium skillet to a depth of about 1/4 inch. Place prepared fish into hot oil then reduce temp. to medium-high. Fry until golden brown on both sides. (approximately 5 minutes, depending on the size of your fish chunks)When fish are done, remove to paper towel lined plate to drain.

To assemble tacos:
On heated tortilla, place one or two pieces of fish. Spoon Dill sauce over fish. Top with Pico de Gallo and shredded cabbage.

Some Like it Hot!

                                                                   Habanero Gold Jelly
Jelly, that is. I meant to make this in August, when the habanero peppers were at their sizzling peak at my brother's produce stand. But I didn't. I meant to make it again in November, right after I used my very last jar. But the peppers I bought for it slowly disintegrated in my vegetable bin, forgotten behind a head of cabbage. This time however, I was determined to follow through...those neglected peppers were calling me, and I'm so glad I listened this time!
Since I made it last weekend, I've eaten it almost every day. (Trying to make up for lost time?) This jelly (more of a jam, really) is superb over cream cheese on toasts or crackers. Its sweet/savory combination of apricots, peppers, and red onions also makes an unforgettable glaze for pork or chicken. It's a great jelly to make in the winter...the habaneros will warm you right up!

Habanero Gold Jelly
(printable recipe)

1/3 cup finely sliced dried apricots
3/4 cup white vinegar
1/4 cup finely diced red onion
1/4 cup finely diced sweet red pepper
1/4 cup finely diced habanero peppers, including seeds (omit the seeds and membranes if you're a wimp you prefer a milder heat)
3 cups granulated sugar
1 pouch Certo liquid pectin

• Cut apricots into 1/8 inch slices. (I dice these slices as well.) Measure into a large deep stainless steel saucepan with vinegar; let stand 4 hours.
• Individually, cut onion and peppers into 1/8 inch slices; cut slices into 1/4 inch dice. Measure each ingredient; add to apricots.
• Stir in sugar.
• Over high heat, bring to full rolling boil. Stirring constantly, boil hard for 1 minute.
• Remove from heat.
• Immediately stir in pectin, mixing well.
• Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4 inch of top rim. Wipe rims. Apply lids.
• Process 10 minutes in boiling water bath. Cool upright, until lids pop down, about 30 minutes.
• When lids are concave, but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout the jelly. The jar can be inverted temporarily but do not allow it to stand upside-down for prolonged periods. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.