Fall is officially in the air, so I'm cooking up the perfect fall dish - White Chicken Chili. This hearty and comforting meal is perfect for any chilly evening at home. It also makes a great leftover - whether you freeze it and serve it another week, or you reheat it the next night. Therefore, I haven't condensed the recipe down for two. You will get a full batch, which will give you at least four servings, and trust me, you'll want all four servings!
White Chicken-Corn Chili
Total Time: 40 minutes
Prep: 20 minutes
Cook: 20 minutes
What you'll need
1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
1 jalapeno pepper (1/2 chopped and 1/2 sliced, seeds removed)
1 4-ounce can chopped green chiles, drained
1 teaspoon ground cumin
2 cups low-sodium chicken broth
2 cups shredded rotisserie chicken
2 15-ounce cans large white beans (1 can undrained, 1 can drained and rinsed)
1 cup frozen corn, thawed
1/2 cup fresh cilantro, chopped
1 cup shredded Monterey Jack or White Cheddar cheese
1. Heat olive oil in a large pot over medium heat. Add onion; cook until slightly softened, about 3 minutes.
2. Add garlic, chopped jalapeno, green chiles and cumin; cook for about 2 minutes.
3. Stir in chicken broth, chicken and beans along with the liquid from one of the cans of beans; bring to a boil.
4. Reduce heat to medium-low and simmer, stirring occasionally until thickened, about 15 minutes.
5. Using a potato masher, mash the chili until about half of the beans are broken up.
6. Stir in corn, cilantro and 1/2 cup of cheese.
7. Serve chili and top with remaining cheese and sliced jalapenos. Add optional toppings, if desired. Enjoy!
I am very excited to announce that our table for two is expanding to a table for three! Baby O'Dempsey is scheduled to arrive January 22, 2013.
So if you have been wondering why I haven't posted recipes as often as usual, I can now tell you that it's because my appetite is all over the place. Suddenly chicken nuggets and macaroni and cheese seem gourmet, and a nice steak dinner could just as well be garbage.
I went on a limb and concluded that you probably wouldn't want to join me in eating what most 5-year-olds classify as a good dinner, and only shared the few "grown-up" meals I've been able to make on a good day. Hopefully as I continue to progress my appetite will as well.
Until then, please feel free to continue to browse the site and find meal plans and recipes to enjoy. I'll continue to post as often as possible.
Thanks everyone for your continued support. I'm looking forward to sharing this new chapter in my life with you all.
This is me at 20 weeks. I was very excited to finally be sporting a bump!
Labor day may have marked the official end of summer on some calendars, but that doesn't mean grilling season has to be over too. So tonight I'm firing up the grill and making a super easy dinner for two - Grilled Sweet Chili Chicken.
This dish requires minimal prep work and minimal clean up, yet it packs on maximum flavor. Enjoy!
What you'll need
1/2 cup sweet chili sauce (you can find it in the ethnic food aisle)
2 boneless, skinless chicken breasts
salt and pepper
1. Add sweet chili sauce and chicken breasts to a large Ziploc bag. Season with a dash of salt and pepper. Mix well until chicken is evenly coated in sauce.
2. Let chicken marinate in the refrigerator for at least 20 minutes or ideally up to 2 hours, if you have time.
3. Grill until chicken is cooked through, about 7 minutes a side.
4. Serve over rice and enjoy!