White Bean Chicken Chili

With most of the country in a deep freeze, we all need something warm and satisfying when we sit down to the dinner table.  This easy-to-make Chili fits that tall order.

This hearty soup was a favorite at my restaurant Cheffie’s Market and More.  We sold out of it every time we put it on the menu.

Most people think that dishes served at a restaurant are too complicated to make it home.  Well, the truth be told, many dishes are easier than you think.  And this one is no exception.  Other than chopping up the onion and poblano pepper…the only other prep-work involves opening a few cans and shredding that rotisserie chicken the grocery so nicely cooked for you.

You can serve this tasty chili on its own or garnish it with your favorite Tex-Mex toppings. I like to add sour cream, cilantro, and diced jalapenos. For a little more kick, add a few dashes of hot sauce.  For a vegetarian chili, just omit the chicken and substitute vegetable stock.

Stay warm! Enjoy!

White Bean Chicken Chili

1 tablespoon olive oil
1/2 cup small-diced yellow onion (1 small onion)
1/3 cup seeded and small-diced poblano pepper (1/2 pepper)
1 can (4.5-ounce) diced green chilies
2 cups shredded cooked chicken
4 cans (15-ounce) cannellini beans (do not drain or rinse)
1 tablespoon dried thyme
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock
Sour cream, sliced jalapenos and fresh cilantro, optional garnishes

In a large stockpot over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Add the onion and poblano pepper and sauté until soft, about 10 minutes. Add the green chilies and sauté for 1 minute more. Stir in the chicken and the beans. Season with the thyme, cumin, salt, and pepper.

Cover the mixture with the chicken stock, bring to a boil, and simmer uncovered for 35 to 40 minutes. (Stir frequently to keep the solids from burning on the bottom.) Season to taste with salt and pepper.

Serve hot, garnished with a dollop of sour cream, diced jalapenos, and fresh cilantro if desired.

Serves 6.

Cooking Tip: A flavorful staple of Mexican cuisine, poblano peppers are chile peppers that are spicy but not extremely fiery. They look similar to bell peppers in shape but they are much darker green. Most markets now carry fresh poblanos but if you cannot find them at your neighborhood store, just substitute bell peppers if you prefer a milder chili or jalapenos if your prefer more heat.

Freezes well.

Shrimp, Chicken, & Sausage Jambalaya

“Jambalaya and a crawfish pie and filé gumbo…son of a gun, we’ll have big fun on the bayou.” So goes the refrain of the famous song “Jambalaya” by Hank Williams Sr.

Leave it to the folks in Louisiana to make a catchy tune about food their anthem. No where else in the country is food such an integral part of the culture. One only has to mention the city New Orleans and good times and great food come to mind.

South Louisianans have a love and a passion for good food. Their cuisine is unique because, as a whole, it has a much bigger flavor than what you get in the rest of the United States.

For those not born and raised in Louisiana, what we consider “Cajun” food for the most part is technically “Creole” cooking. The French who settled in Southern Louisiana in the early 1700s adapted their own outstanding culinary techniques to the abundant herbs, seafood, games, meat, vegetables and fruits of the region. Eventually their cooking style was infused with spiciness from the Spanish settlers and African slaves’ use of herbs. This mélange of styles became known as Creole cookery.

Native Louisianans differentiate between Creole cooking and Cajun cooking based on the use of rouxs and spices. Creole cooking is based on French techniques with less emphasis on roux than Cajun cooking.  The herbs of choice are oregano, basil, thyme and bay leaf. Also, almost every dish has celery, parsley, onions and bell peppers in its list of ingredients. Cajun cooking on the other hand is heavily dependant on the use of rouxs. It uses the same herbs and vegetables as Creole cooking but often adds the spice of cayenne or Tabasco.

Creole cooking is most attributed to New Orleans whereas Cajun food is most identified with towns such as Lafayette and Ville Platte in Southwest Louisiana.

The Creole version of “dirty rice,” jambalaya is best enjoyed simply with a loaf of crusty French bread. My recipe include shrimp, chicken, and sausage…but you can omit easily omit the shrimp if someone at your table has an allergy.

Enjoy! 

Shrimp, Chicken, and Sausage Jambalaya

3 skinless, boneless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound Andouille sausage, diced
1/2 cup small-diced yellow onion (1 small onion)
1/2 cup seeded and small-diced green bell pepper (1 pepper)
1/4 cup finely diced celery (2 ribs)
6 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
3 bay leaves
1 can (15-ounce) tomato sauce
4 cups chicken stock
3 cups white rice
1/4 cup chopped parsley
1 pound medium shrimp, peeled and de-veined 

Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot. Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes. Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned. Transfer the sausage to the plate with the chicken. Drain all but about 1 tablespoon of fat from the pot.

To the pot, add the onion, bell pepper, and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme, and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.

While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.

Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine. Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya. Stir in the chopped parsley.

Bring the jambalaya to a boil, cover, and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp.  Let everything continue to cook in the hot covered pot for an additional 10 minutes. Serve warm. 

Serves 6 to 8.

Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya. If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute.

Chicken, Caramelized Onion, & Apple Thin-Crust Pizza

There is something about a crispy thin-crust pizza that I can’t resist.  I’m not sure whether the allure is the crispy-yet-chewy texture of the crust, the gooey melted cheese, or the savory toppings.  (It’s probably a combination of all three!) But homemade pizzas have become a staple at our house. 

It is so easy to whip up a batch of homemade dough.  All you need is a food processor, a few basic ingredients (flour, cornmeal, yeast, water, and olive oil), and you are ready to go. 

If you are short on time (the dough is a cinch to make but does need a couple of hours to rise), you can always pick up some dough from the grocery store or your neighborhood pizzeria. 

I like to get creative with my toppings. This one with caramelized onions and apples is high on my list. Another favorite topping combination is ricotta cheese, cooked broccoli rabe, pinenuts, and red pepper flakes. 

The fun of making homemade pizzas is that you can make your own signature creations.  Meatlovers might like a Salami & Olive Pizza topped with tomato sauce, smoked mozzarella, thinly sliced Genoa salami, and kalamata olives.  Vegetarians might like one with tomato sauce, baby spinach, shredded mozzarella, roasted red peppers, and marinated artichokes.

Get creative with your sauces and cheeses.  Substitute pesto or alfredo sauce for the classic tomato sauce or throw some goat or feta cheeses in with the mozzarella.

Pizzas are also a great way to get the whole family involved with the meal preparation.  My kids love to help stretch out the dough and layer on the toppings.

Enjoy!

Chicken, Caramelized Onion, and Apple Thin-Crust Pizza

For the pizza dough:

2 3/4 cups all-purpose flour
2 tablespoons cornmeal
1 envelopes (1/4-ounce) rapid-rise yeast
2 teaspoons Kosher salt
2 tablespoons olive oil
1 cup cold water

For the pizza:

1 tablespoon olive oil plus extra to brush on the pizza crust
1 cup thinly sliced yellow onions (about 1 onion)
1/4 teaspoon dried thyme
Kosher salt and freshly ground pepper
1 cup shredded cooked chicken
2 Granny Smith apples, cored and thinly sliced
1 ½ cups shredded mozzarella cheese

Prepare the pizza dough:

In a food processor, pulse together the flour, cornmeal, yeast, and salt. With the processor running, add the oil and then water in a steady stream; process until the dough just forms a ball.

Place the dough onto a lightly floured surface and knead the dough until it is smooth and elastic, 4 to 5 times. Place the dough in a resealable plastic bag and let it rise at room temperature until it is doubled in size, about 2 hours.

Divide the dough into two equal portions, roll it into balls, and cover them with a clean kitchen towel or plastic wrap. Let the dough rest for 15 to 20 minutes before shaping, topping, and cooking.

Prepare the pizza:

Pre-heat the oven to 500°F. 

While the dough is finishing, warm 1 tablespoon oil in a large saucepan over medium heat until a few droplets of water sizzle in the pot. Add the onion and thyme and cook, stirring often, until softened and caramel colored, stirring often, about 20 to 30 minutes. Remove the onions from the heat.

Place each dough ball on a baking sheet; using your hands, gently flatten, and pull into ovals. Brush each crust with olive oil. Season the dough with salt and pepper to taste. Sprinkle the cheese evenly across both crusts. Then evenly spread the chicken and apples across the pizzas. Bake until crust is golden brown and toppings are hot, 10 to 12 minutes.

Make two 10-inch pizzas.

Cooking Tip: I prefer to use rapid-rise yeast in this recipe. Active dry yeast has to be activated with hot water before it can be used.

Mac-n-Cheese with a Twist

Here’s to 2010!

Happy New Year!  Don’t know about you…but I am so excited about 2010.  It’s going to be a big year for me with a new book, some exciting new food adventures on the horizon … and this new blog!

As with all my cooking…my recipes are about getting good food on the table simply.  My posts will offer quick, easy and delicious ideas for your next meal.  I’ll also occasionally share some fabulous food finds and dining adventures.

Right now I am knee-deep in the developing stages of my next book Simply Suppers.  Set to be released in the Fall 2010, Simply Suppers is all about comfort food you can get on the table in no time flat. My editorial deadline is the beginning of March, so I am spending my days (and nights) cooking, testing and re-testing some satisfyingly delicious comfort foods.  Since I genuinely love to cook, the adventure of writing a cook book is truly a lot of fun and something I feel blessed to be able to do for a profession. (Thanks to all of you who made my first book Simply Salads such a national success!)

For my first blog entry, I’d love to share with you a recipe for these chilly January nights…my homemade and ultimately delicious Mac-n-Cheese with a Twist. 

Unlike the orangey-yellow boxed variety that many of us grew up on, homemade Mac-n-Cheese is a ooey, gooey, creamy delight for both the kids and grown-ups at the table. It’s a sinfully good indulgence that I just can’t pass up.

I like to use two cheeses in mine.  First, a sharp, tangy white cheddar that adds a delicious bite to the sauce.  Next, I throw in some Gruyère which adds a sweet nuttiness.  Then to truly make this pasta dish stand out, I add country ham, fresh herbs and crunchy topping made from crusty artisan bread.

Enjoy!

Mac-n-Cheese with a Twist

Serves 4 to 6

4 tablespoons unsalted butter, plus extra for the casserole
½ pound macaroni
2 cups low-fat milk
¼ cup all-purpose flour
¼ teaspoon freshly grated nutmeg
2 ½ cups grated white cheddar cheese
1 cup grated Gruyère cheese
Kosher salt and freshly ground pepper
¼ pound country ham, sautéed and cut into small dice
3 slices crusty French bread, minced to breadcrumbs
1 teaspoon fresh thyme leaves
1 teaspoon minced fresh parsley

Pre-heat the oven to 375°F. Butter a large casserole dish and set aside. 

Bring a large pot of salted water to a boil. Cook the macaroni until it is just tender, about 4 to 6 minutes. Drain, rinse under cold water, and drain again. Set aside.

In a small saucepan, bring the milk just to a boil, remove from the heat, and set aside.

Melt 3 tablespoons of butter in a medium saucepan over medium-low heat. When the butter foams, add the flour. Cook, whisking, for one minute. While continuing to whisk, gradually add the milk. Continue cooking, whisking constantly, until the mixture thickens, about 5 to 8 minutes. Do not brown. Remove the pan from the heat. 

Stir in the nutmeg, 2 cups cheddar cheese and ½ cup Gruyère cheese. Season to taste with salt and pepper. Pour the macaroni into the cheese sauce and stir until well coated. Add the diced ham, thyme, and parsley and stir until well combined. Place the mixture in the casserole dish.

Melt the remaining 1 tablespoon butter. In a small bowl combine the bread crumbs, remaining cheeses, and the melted butter. Evenly spread the bread crumb mixture over the top.

Bake until golden brown, about 40 minutes. Serve warm.

Back to the Basics: Prefer just plain old mac-n-cheese? No problem. Just omit the herbs and country ham.

Food Fact:  I just love the nutty flavor of a Gruyère. Great for melting, this firm cow’s milk cheese hails from Switzerland and is now found in most grocery stores. Freshly grated Parmesan or Pecorino Romano cheeses are acceptable substitutes.

Chicken, Shrimp, and Sausage Jambalaya

Serves 6 to 8

3 skinless, boneless chicken breasts, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 pound Andouille sausage, diced
1 large yellow onion, finely diced
1 green bell pepper, finely diced
2 ribs of celery, finely diced
6 cloves of garlic, minced
1 tablespoon dried oregano
1 tablespoon dried thyme
3 bay leaves
1 15-ounce can tomato sauce
4 cups chicken stock
3 cups white rice
¼ cup chopped parsley
1 pound medium shrimp, peeled and de-veined

Season the chicken with salt and pepper. In a large stockpot or Dutch oven over medium–high heat, warm the oil until a few droplets of water sizzle in the pot.  Sauté the chicken, stirring occasionally, until nicely browned, about 5 minutes.  Transfer the chicken to a plate and then, in the same pot, sauté the sausage until browned.   Transfer the sausage to the plate with the chicken.  Drain all but about 1 tablespoon of fat from the pot.

To the pot, add the onion, bell pepper and celery and sauté until soft, about 10 minutes. (Stir often so that everything cooks evenly.) Add the garlic, oregano, thyme and bay leaves and sauté until the mixture is cooked down, about 5 minutes more. Season to taste with salt and pepper.

While the vegetable mixture is cooking, combine the tomato sauce and chicken stock in a separate pot and bring to a simmer.

Add the rice to the vegetable mixture and sauté for about 3 minutes. Return the meats to the pot and stir to combine.  Continuously stirring to combine, slowly pour the tomato and stock mixture into the jambalaya.  Stir in the chopped parsley.

Bring the jambalaya to a boil, cover and simmer over medium heat for 30 minutes, or until the rice is tender and most of the liquid has been absorbed. Turn off the heat and fold in the shrimp.  Let everything continue to cook in the hot covered pot for an additional 10 minutes.  Serve warm. 

Cooking Tip: Andouille sausage is a smoked, spicy pork sausage that is popular in Cajun recipes such as gumbo and jambalaya.  If you can’t easily find it in you local grocery, Chorizo is an acceptable substitute.