Mexican, Poultry, Savory, Soups, Stew

Chicken Chili

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Last Christmas my in-laws gave us an Instant Pot and it has been a game-changer! To be able to make a “slow-cooked” meal in 1 hour was mind-blowing and the best part is that it actually tastes like it has been cooking all day!!  So far, I have made chicken stew and beef chili with my Instant Pot and they both came out great.  I promise to share those recipes sometime in the future.  Today, I will show you how I made Chicken Chili.  I used to make this on a regular basis when I was in school but stopped making it since my husband prefers beef chili.  You can find the older version of the recipe here.  This time around, I use ground chicken (which is often on sale) instead of pulled chicken,  and store-bought Salsa Verde as a shortcut.  It is a hearty, yet light meal that is perfect for Spring.

Ingredients:

1 pound ground chicken

2 medium onions, chopped

2 poblano peppers, chopped

1 tbsp of minced garlic

2 tsp of chili powder

2 tsp of cumin

1/2 tbsp of olive oil

1 cup of chicken stock

1/3 cup of jarred Salsa Verde

1 can of cannellini beans

Salt and Pepper to taste ( this depends on how much salt your stock and salsa have)

Ingredients:

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Set you Instant Pot to the saute setting and heat oil in the pot.  While the oil heats up, chop the onions and peppers.

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Once the oil is heated add chicken, peppers, onions, garlic, cumin and chili powder to the pot.  stir frequently to break up the chicken into small granules.

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Saute till peppers and onions are soft and fragrant, and the chicken is pale brown.  Make sure you scrap the bottom of the pot frequently to lift up the crispy brown bits–that is all flavor.

 

Finally, add the beans, broth, and salsa and stir for 1-2 minutes to incorporate all the ingredients.  I used chicken bullion so I had to wait for about 3-5 minutes for all the ingredients to marry together.  You can do this after you “cancel” the saute setting.  Once everything is mixed, taste and adjust for salt and pepper.

 

Set you Instant Pot to “Pressure Cook” on “high” and cook for 30 minutes.  After 30 minutes, let the steam escape naturally or if you are impatient like I am, you can use a towel to spin the steam release valve–do this carefully !! Steam burns are the worst!

At this point, the chili is ready.  You can adjust for salt and pepper again.  I added a little more chili powder (because we like it spicy) and left the lid off on the “keep warm” setting.  It allows for some of the liquid to evaporate, making for a thicker chili.

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Serve piping hot with the usual fixings.  We had it with chips and pickled jalapenos!

Indian, Poultry, Savory

Murgh Kofta Rogan Josh

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15 years ago I would scoff at the idea of using “curry” from a “jar”.  15 years ago,  I was not putting food on the table after a busy day at work.  I will admit, I am a curry snob.  Well, let’s get one thing clear, curry really just refers to a slow-cooked, spiced, sauce–it is not a recipe on its own!  However, to keep things simple, I too have fallen into the practice of referring to any Indian saucy dish as curry.  Purists, please forgive me!

Now back to sauces in jars.  There is only one brand that I trust (and no, I don’t get paid by them!) is Pataks.  My Mom used it when we lived in the USA during the early 90s, which means this brand has her seal of approval.  Back then, you would have to drive several miles to get to the nearest Indian Grocery to stock up on these staples.  Now, you can walk into most food stores and find them easily.   One thing I always try to do with these store-bought shortcuts is to add more nutrients to them.  I almost always add vegetables to the sauce, not only does it stretch the meal, but I can get a certain picky eater to eat veggies!!  For this particular “sauce”, I have found that sweet potatoes work really well.  You can use any kind of protein you like (animal or plant-based).  For this version I used mini chicken meatballs, another ode to a childhood “curry” my mother made.  You can check out the recipe for the chicken meatballs here.  With that, here is how I assembled this meal.

Ingredients:

1 batch of mini chicken meatballs

3 medium sweet potatoes, diced.

1 jar of Patak’s Rogan Josh sauce.

1Tbsp of olive oil

1 cup of water

1tsp of chili powder

1 tsp of garam masala

Method:

Heat olive oil in a pan.  Once the oil is hot, add the diced sweet potatoes.  Saute till the potatoes start to become tender.

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Add the whole jar of sauce and 1 cup of water to the sweet potatoes.  Cover the pot and cook on medium-low heat for 30-40 minutes, stirring every 10 minutes or so.  You don’t want anything to stick to the bottom off the pot!

After about 40 minutes, the sweet potato will become tender.  Using the back of a spoon, I roughly mash the sweet potatoes into the sauce.  This adds thickness and a delicious sweetness to the curry.

Add the meatballs to the sauce, cover and cook for another 10 minutes on low heat.  Remember, the meatballs are cooked, so you don’t want to over-cook them or use high heat.  That will toughen the meatballs and nobody likes that!

At the very end, I added chili powder and garam masala, stirred the spices in the sauce and turned the heat off.    At this point, you an let the dish cool down to room temperature, portion it and freeze it for later.

If you are planning to eat right away, I would add the spices along with the meatballs, cook the dish for 10 minutes and serve hot with either rice or Naan or both!!!  Enjoy!

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Appetizers, Indian, Poultry, Savory

Murgh Kofta (Chicken Meatballs)

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This is a “house” recipe.  Traditional kofta has more ingredients and the recipe changes from country to country (India, Pakistan, Turkey etc.).  This version is packed with flavor, has only a few ingredients and can be whipped up in 30 minutes.  It is also a different way to use ground chicken which often goes on sale.  I like to make mini balls and have them with hummus, pita, and a garden salad.  You can certainly make larger patties and make it into a burger!  Here is the recipe.

Ingredients:

1 pound ground chicken

1 medium onion, grated directly on to the chicken (you want the juices from the onion)

1 tsp of minced garlic, minced ginger, chili powder, salt, and garam masala.

1 Tbsp of chopped parsley (this time, I did not have any, but I would highly recommend it)

1Tbsp of olive oil

Method:

  1. Mix all the ingredients in a bowl.  Don’t over mix–you will get hard koftas!

2. Heat oil in a pan.

3. Use a 0.5-inch ice-cream scoop to form mini chicken balls.  If you wet your palms before rolling, you will get smooth, round koftas!

4. Fry on medium-high heat till deep golden brown and cooked through.

5. Serve piping hot!!

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Dinner, Poultry, Savory

Chicken, Apple, Sage Patties – revisited

chicken patties

These patties a delicious.  I made these a few years ago and decided to revisit the recipe.  Last time I suggested a cranberry sauce/chutney to go with it.  This time around, I sear the patties then topped it with store-bought “apple, onion, maple, bacon jam” and then baked it in the oven at 350F for about 15-20 mins.  The jam caramelized and created an ooey-gooey sweet and savory sauce. YUM!

https://quetesaveur.com//?s=chicken+apple+sage&search=Go

Original recipe from Martha Stewart.

Poultry, Quick Dinner, Savory

Chicken, Apple and Sage Patties with Homemade Cranberry Sauce

I will not take credit for coming up with these recipes.  I founf them on Pinterest and Food Network respectively but I thught that they would be amazing fall recipes.  Also,  you could use thanksgiving leftovers to make these recipes as well.

For the Cranberry Sauce:

Ingredients

  • 1 pound fresh cranberries, washed and dried
  • 2 cups granulated sugar
  • 1/3 cup water
  • 1 cinnamon stick
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1 orange, zested and juiced

Directions:

In a medium pot, combine the cranberries, sugar and water. Stir to blend. Bring the mixture to a boil over medium heat. Reduce to a simmer and add the cinnamon stick, allspice and nutmeg. Stir to blend and simmer for an additional 5 to 7 minutes. Some of the cranberries will burst and some will remain whole. Add the orange juice and zest, stir and allow to cool before serving.

1  tablespoon olive oil, plus additional oil for cooking sausages
1 small onion, finely diced
2 apples, peeled, cored, and cut into 1/4-inch dice
1 pound ground chicken (I prefer dark meat)
1/3 cup fresh sage, finely shredded
3/4 teaspoon fresh ground pepper
3/4 teaspoon kosher salt
pinch of cinnamon
1.  Heat the olive oil in a medium skillet.  Add the onion and sauté several minutes, until soft.  Add the apples and continue to cook until they just begin to soften.  In a large bowl, combine the onion-apple mixture with the remaining ingredients.


2.  Using your hands, form the mixture into 10 small patties.

3.  Preheat oven to 375F.  Brush patties with oil and bake till golden brown and cooked through, about 30 mins.

Serve warm with the cranberry sauce.  This can be made into a sandwich too !

 

Classics, Comfort food, Dinner, Poultry, Savory

Spicy Butternut Squash Meatloaf

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Thank you, Martha Stewart, for this hearty and unique main course that was highly enjoyed by all my friends when they came for an Autumn Brunch.  This could be made with thanksgiving leftovers or just another casual Sunday supper.  Make it! You will love it and will even turn the squash haters to lovers–a great way to sneak in the vegetables!

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced medium (3/4 cup)
  • 2 garlic cloves, minced
  • 1/2 small butternut squash, peeled and diced medium (1 1/3 cups)

  • 3 ounces turkey bacon, diced medium (1/2 cup)

  • 1 3/4 teaspoons chopped fresh sage leaves
  • 1 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground chicken
  • 1 cup grated Parmesan (2 3/4 ounces)
  • 1 large egg

Directions

  1. Preheat oven to 350 degrees. In a medium skillet, heat oil over medium-high. Add onion, garlic, butternut squash, and pancetta and cook, stirring occasionally, until onion is soft and vegetables begin to brown, 5 minutes. Add sage and red-pepper flakes, season with salt and pepper, and cook, stirring, 1 minute.
  2. In a large bowl, combine pork, cheese, bread, and egg. Add vegetable mixture and season with 2 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix until ingredients are combined.

Transfer to a parchment-lined rimmed baking sheet;

form into a 4-by-10-inch loaf. Bake until meatloaf is cooked through, 40 minutes, rotating sheet halfway through. Let rest 15 minutes before slicing.