I don't know about all of you, but I am still trying to get used to being on a school schedule. The mornings come fast. Too fast. And I feel I am always on the go. Trying to remember what is happening with the girls lives, who has to be where - it is crazy! I really don't remember my mom running around after me and picking us up and driving us wherever we wanted to go. Times have changed for sure. The last thing we need to worry about is what are we eating for dinner. Sometimes you just want to walk in the door and know that dinner is ready and you didn't have do much to make it happen. I may have the answer: the crock pot. I have a girlfriend who uses hers often and I thought I would give it a go. What could be easier than throwing a few ingredients in a pot, covering it, letting it cook while you go to work or run your errands or even while you take a nap! One recipe I like to make is chicken chili. We all really enjoy it and it's great on these fall nights or on a Sunday watching the game. This recipe comes from my sister in law. Try the crock pot . Let me know what you think. Hopefully it will give you back a little time in your busy schedule.
White Bean Chicken Chili
1 lb dried Great Northern white beans, rinsed
2 lbs boneless chicken breasts
1 T vegetable oil
2 cups onion, chopped
4 medium garlic cloves, minced
2 4-ounce cans chopped mild green chiles
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
8 cups chicken stock
1 12-ounce can beer
3 cups monterey jack cheese, shredded and divided
fresh cilantro leaves, chopped
optional: sour cream and salsa (I don't used these)
Place beans in a large heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.
Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.
Drain beans into large colander. Heat oil in a crock pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Reduce heat and simmer until beans are very tender, stirring occasionally, about 6 hours. Add additional water if necessary. (Can be prepared one day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro sprinkled on top.
I am collecting Salt and Pepper Pots whenever I can and where ever I find them. They are so
Nice post. Keep up the great work
I never would've gotten the notion at things like this. This is going to make my afternoon much easier.
I've seen progression in every post. Your newer posts are simply wonderful compared to your posts in the past. Keep up the good work!
Hello, how are you? I genuinely like your blog! I was wondering if u might help me (I am sure other readers might also be curious). I would also like to get involved in creating a blog also and I at the moment use a blog with 1 of the local social websites, but i would like to also be able to make my own blog on my own web name with movable type. As a movable type web master yourself, do you perhaps know were i can find tutorials to do this myself?? Thanks Alot!
Thank you so much. Best of luck in your Culinary journey!
Arian - I was REALLY excited to see you on Iron Chef! Loved you on top chef - you are a winner to me - my inspration for going to Culinary school at the age of 39!!!!!