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Monday, February 15, 2016

Recipe Review from 2/8/2016

Only one recipe from this past week.  I had training in St. Cloud for two days then headed off on adventures.  I'll leave a clue as to where I went...there is no SNOW. 

The Meal Plan:
Sun (L) leftover baked Ziti    (S)  Tex-Mex Chicken Chili
Mon (yoga) pasta
Tues (St. Cloud)  leftover chili
Wed (St. Cloud) leftover chili
Thurs - leftovers
Fri - leftovers
Sat - ??

Lunches - sandwiches, carrots, luna bars, yogurt

Slow Cooked Tex-Mex Chicken Chili   (Peapod via Pinterest)  gluten free option**
Mexican, Tex-Mex, Southwestern foods are all so perfectly suited for the slow cooker and that's probably why I gravitate to those recipes.  Plus the warming spices of chili powder, cumin and peppers are so apropos for cool temps be it Fall or the depths of winter. 

Several substitutions in this dish - I used fresh onion rather than a frozen bag, I used a different bean mix because my store doesn't carry what the recipe calls for, and I used frozen corn and added some diced red pepper.

I really liked this.  Flavorful without being spicy (you could easily up the heat if you are a hot head), a nice depth of flavor that I look forward to tasting the day after.  Some things are just better the next day.   Very easy to assemble, lots of just plop - I added the chop because I'm weird that way.  And ARGH!  I just realized I completely forgot the cream cheese. Well. Obviously the dish really didn't need it.  :D

photo from
  • 1 12-ounce bag frozen chopped onions (I used an equivalent amount of fresh)
  • 2 tablespoons chopped garlic
  • 1 tablespoon tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chili powder
  • 1 tablespoon brown sugar
  • 1 14.5-ounce can tomatoes, diced with zesty jalapenos or green chiles
  • 2 15.5-ounce cans BUSH'S® Chili Magic® Chili Starter Texas Recipe (I used Bushes White Northern Beans in a mild chili sauce)
  • 1 14.5-ounce can chicken stock
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons all-purpose flour **or gluten free flour mix or omit
  • 2 1/2 pounds boneless skinless chicken thighs left whole
  • 2 well-drained 11-ounce cans corn, Mexican-style with red and green peppers (I used frozen corn and a diced red pepper)
  • 4 ounces cream cheese, softened  (Ooops...forgot! Didn't miss it either.)
  • 1 small can jalapeno wheels, for garnish (optional)
  • sour cream, for garnish (optional)
1. Place onions, garlic, tomato paste, pepper, chili powder, brown sugar, canned tomatoes, Bush’s Chili Starter, and chicken stock in a large slow cooker. Stir to mix ingredients.
2. Mix soft butter with flour in a small bowl to form a paste and stir into slow cooker. (It will dissolve once the ingredients get hot).
3. Tuck chicken thighs down into liquid so that they are totally submerged.
4. Cover and cook on low for seven hours.
5. After seven hours, remove chicken to a plate or bowl.
6. Add corn to cooker and raise heat to high.
7. Shred chicken with two forks and add back to cooker along with cream cheese.
8. Stir and heat on high until the cream cheese has melted and all ingredients are at serving temperature.
9. Serve in bowls and garnish with the jalapeno wheels and sour cream if desired.

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