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Easy Slow Cooker Chipotle Chicken Chili

Do you like chipotle chicken? I’ve got more slow-cooked good for you today: Easy Slow Cooker Chipotle Chicken Chili

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Hi, again, Dear Readers:

How’s your week so far? Thinking about dinner? Thinking about some slow cooking this week? You’re in luck.

I’ve got a good one for you.

I’m still writing on Upwork, and although the big project has cooled off for a bit, I’m still at it. This past week has been particularly busy, and so have the slow cookers at the Casa de Rurale. We’ve had a pot roast, some lima beans, some of Stephanie O’Dea’s Chicken with 20 or 40 Cloves of Garlic, and an unexpected new favorite.

Easy Slow Cooker Chipotle Chicken Chili

I’m still getting Stephanie’s emails every day, but some of them are, shall we say, not suitable for our purposes. Last week she sent out this recipe for Thai Coconut Soup. If it’s your thing, go for it. I started reading it, and I see that it includes coconut milk. First thought: “no way he’s going to eat this.” Then I saw that it includes 1/2 pound extra firm tofu, cubed. And then I thought, “no way I’m going to eat this!” So that was the end of that. But I’m holding it in my back pocket for April Fool’s Day, along with a couple of other irritants for BF.

Chicken & Garlic

I managed to find a package of on-sale cut-up chicken in Winn Dixie the other day, and I was pulling up my email in the store so I could find the recipe for Chicken with 20 or 40 Cloves of Garlic. Turns out I only needed. . .garlic and chicken. So one night, that’s what we had. Really, really good chicken, and not strong like you’d think , but BF gave me a funny look when he saw all that garlic. It’s a slow-cooker version of a classic French dish; this is Ina Garten’s Barefoot Contessa version, although, admittedly, I’ve not made this one.  I posted a comment on Facebook about how good it was (BF was working late) and three people asked for the recipe and said they would be making it. It’s pretty straightforward, so I’m not reviewing it here. Go try it, it’s darn good. Thanks, Stephanie.

So what *are* you talking about today, Amy?

No, the recipe here is another chicken dish that came to me via Bloglovin. You’ve obviously seen my header about it, and of course, you can find this humble blog with many others on that site. I get an email every day about “blogs you need to read today,” but I can’t say I read them all. I primarily get blogs about sewing, but this particular recipe was in one of the daily emails.

And I talked BF into letting me make it. He did not regret his decision.

Easy Slow Cooker Chipotle Chicken Chili

It started with a packet of chicken thighs and a busy day.

Despite getting up early, things didn’t go exactly as planned, and the prep stage took longer. But I’m getting ahead of myself. Let’s make this deliciousness, courtesy of Lisa Lin at Healthy Nibbles & Bits.

The setup. (That’s the saddest bunch of cilantro I’ve ever seen.)

Admittedly, the chicken was supposed to be breasts, but I’m cheap and use what I have on hand. Unfortunately, the chicken was neither boneless nor skinless, so guess what I was doing in a big hurry? Oh, well. At least I could get some cilantro in Walmart that night. (I so miss my HEB.)

Hunt's BPA-free cans and no GMO tomatoes

See? BPA-free and no GMO

I got all the cans opened:

Beans and tomatoes–OK, so it’s not TEXAS chili, but bear with me.

Rinsed the beans:

And dumped them into the slow cooker. Then diced a sweet potato:

Just an ordinary sweet potato.

And diced the onion. . .although not without incident. The knife slipped, and. . . .

Then this happened. And I had to finish while keeping anything acidic away from it.

It’s all REAL in the HeatCageKitchen

After adding those to the crock, there were the chipotles:

These are ancho chilis in a spicy sauce.

My Texas readers will recognize these immediately, but if you’re not familiar with them, you’ll find them with the taco shells, seasonings and sauce. You also add one tablespoon of the sauce these babies come in:

It’s called “Adobo sauce,” but no idea why. It’s not ketchup, that’s for sure!

Goes right into the pot:

 

And cumin. . . .

Ahhh, cumin. A favorite of Southwestern and Tex-Mex cuisine. (That’s why I have that huge container.)

Some salt:

These are ancho chilis in sauce.

Now the tomatoes:

Just pour right in.

Mix that all up:

Just stir it well until they’re all combined. Watch what comes next.

Enter the chicken

So, now I realize that I have to skin and debone this chicken, which, unfortunately, took a while. For this kind of recipe, I HIGHLY recommend boneless and skinless! But I got on with it:

Why does Winn-Dixie pack them upside down?

Now, this is Lisa’s little trick: don’t mix the chicken into the chili. Park them on top, like this:

Yes, they’ll sit there, don’t worry. But don’t mess with them, either.

And follow Amy’s basic rule of slow cookery: Put the food in. Put the lid on. Plug it in. Turn it on. Leave it alone.

Hours later, it’s dinnertime

 

Are you ready to eat?

Open the lid, and you see and smell this, but there’s one more step to this chipotle chicken chili:

Ready to shred

Scoop out the chicken and shred it with two forks:

Like this.

You’ll have a pile like this.

Dump that back into the crock.

These two ingredients are added last. Putting the cilantro in water and into the fridge helped:

Return all the shredded chicken to the pot, stir it again, and add the lime juice:

One more ingredient, then stir

Put it into a bowl, chop some cilantro and drop it on top, and you’re ready to eat:

Delish! (You might need salt, taste it first.)

This rich, flavorful chipotle chicken chili is good anytime you want a satisfying meal in a bowl. We ate it twice and froze the rest for another day. So far, I haven’t had any trouble freezing most of my slow cooker soups. Might need to cook and frreze more often, too.

Oh, and I forgot to buy and add corn. But it was still really good.

Caveat

The chipotle peppers and adobo sauce add spice, but it’s not really, really hot. But if you eat it hot out of the pot, the spiciness is intensified. Let it cool a bit. I still have a painful burn in my mouth!

The reluctant taste-tester

Now, BF approached this strange looking concoction with a little hesitation, (and a funny look on his face), but agreed to try it. Nothing weird in this soup, just an unusual combination of ingredients (at least, for him.) Here’s a picture of his reaction:

He likes it!

So, another win for me.

Easy Slow Cooker Chipotle Chicken Chili is a real treat with simple ingredients that will make any night of the week special. I just keep looking for more good things to slow cook, and we keep enjoying it. That comes in handy come summer in the south!

I hope you try this soon and enjoy it like we did. The print version from Lisa’s site is here on the Recipes page. I’ve got a couple of posts in mind that just need a little research and phone calling. Meantime. . . .

Enjoy!

 

 

 

 

 

Crock Pot Day: Citrus Spice Chicken

Happy Monday, Dear Readers!

Sorry I’ve been away, it’s been a bit crazy. Last Wednesday, I busied myself with laundry, cooking, and switching my electric company to one that is nicer, less expensive, and with a US-based call center. With the lovely weather we had after the drowning rains, I’ve also been out on the bike again, every night except Tuesday, when I hit HEB for a stock-up run.

I planned on going for a ride when I got home. That didn’t happen. When I realized how much I’d been walking around that place, I realized I already had some exercise–and that wore me out! Thank heavens for the two folks handing out samples of fish, chicken, and a tasty cucumber salad I hope to make again one day.

Speaking of HEB, apparently it’s been discovered. Snappy Gourmet shared this Business Insider article on Facebook the other day about why HEB is the #1 grocery store in America. What the heck? All they had to do was ask me. I mean, they have stuff like this:

No, I didn't buy them. This time.

No, I didn’t buy them. This time.

And this was under the indoor pink tent next to the bakery section for Mother’s Day:

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Those are chocolate covered strawberries in the perimeter around the cake.

I also picked up two more tomato plants for twenty-five cents each. They were on their last legs, but they are planted, and one even has a tomato growing. Fingers crossed for lots of grape tomatoes this summer.

Does your grocery store do Date Night? Mine does:

And why not take your date to HEB?

And why not take your date to dinner at HEB?

Not all HEBs have a coffee shop in the store. Ours doesn’t, but the store in The Woodlands does, and it’s smaller than our new store.  Ditto for Cafe on the Run–we don’t have one, but the League City store does as well as The Woodlands.

If all these newly relocated people fall in love with HEB, we’ll never get rid of them. Texas will be doomed.

Speaking of food shopping, Neighbor E told me last week that all The Fresh Market stores in Texas are being closed, along with two other states. They’ve only been here in our ‘hood for two years.  There are now hired security guards at the front entrance, and they’ve reduced the operating hours to 9am to 6pm, until they close on May 18th. That’s how tightly competitive the grocery market is here in Texas–and Whole Foods isn’t doing too good, either. The Fresh Market is selling everything at 50% off, all sales final, so if you’re in the area of one of these departing stores, it’s time to stock up.

Between Hancock Fabrics, Sports Authority and now The Fresh Market, that’s a lot of folks in retail losing their jobs in Clear Lake real soon.

Hmmm. . .maybe Trader Joe’s will finally open up in our little nook of Houston? THAT would make life very tolerable! (For a while.)

Well, anyway. . .I wanted to make some food in the Crock Pots, so I bought some chicken, some pork chops, and other ingredients to make something called Citrus Spice Chicken. See, it’s getting on that time of the year, and if you haven’t been using your slow cooking Crock Pots, it’s time to get them out and start using them again (and your waffle maker, too.) Daily, if need be–you don’t need to be heating up your kitchen all day long until October or November when we get a puff of cool air. (We barely had a “winter,” and now it’s spring.)

We went right from winter to nearly summer, but once I decided to put my winter boots back in the closet, we had a front come through bringing cooler, drier air. It’s not really cool enough for boots now, but last Monday morning, I could have gotten away with them.

So, last year about this time, I wrote a longer piece on the slow cooker, a kitchen standby that, with a little forethought and planning, can make your regular cooking easier while keeping the kitchen from heating up during the summer, or allow you to cook more at the same time, anytime of year. Just in the last week or two, Ree Drummond made this Slow Cooker Mexican Chicken Soup on her show. I’ve seen Ree use it a couple of times before, and in my last post, I told you about Giada de Laurentiis getting into slow cooking as well.

I didn’t mention this in my post last year, but I should have. Giving credit where it’s due, the GER is the reason I got into slow cooking, and I even taught the last boyfriend (“Voldemort”) how to use his. The GER would use it occasionally, but I bought a cookbook so I could use it more often. I’d never had one, and when I was getting ready to move, I bought two. Last year, of course, I also bought replacement parts for them. . .but I told you about that, too.

I hate to use the trade name Crock Pot, even thought that’s what I have. Turns out a number of other companies make different varieties slow cookers. My mechanic friend has a Hamilton Beach and I’m trying to coax him to use it more often. But Crock Pot is the original, and it’s a registered company name. So I’ll use them interchangeably. If you have one by Cuisinart. . .well, you know what I’m talking about.

One thing I didn’t mention was the use of the plastic liners available for slow cookers. I hate to buy more new stuff, but I have to say, these liners are awesome.  They’re not available in every store, but you might be able to ask your grocer to carry them. They come in a box of four, and I try to buy two boxes at a time. After scrubbing the heck out of my stoneware crocks for years, I don’t ever want to be without them again. With the breakfast quiche I make on Sunday, once it cools, I just lift it right out of the cooker, turn it upside down on a cutting board, pull the liner off and toss it. Cut the quiche, package it up for the week, and I’m good. Just a quick rinse of the stoneware and it’s all done. It really is that good, and worth the money to buy them and extra minute to set them into the stoneware crock.  You can read more about Reynold’s wonderful invention here.

How come I never think of inventing stuff like this?

Dana Carpender isn’t a well-known cookbook author like some of the other folks I have on my shelf. I have two of her low-carb books, and this recipe comes from her 200 Low Carb Slow Cooker Recipes book. It’s one of those “dump-and-go” recipes where you literally put the food in and all that. Pretty tasty, but one of the ingredients is another recipe in the book for ketchup. No kidding, but it’s worth it.

IMG_3006

I know, it’s weird–but normal doesn’t make the world go round!

First, you make Dana’s No-Sugar Ketchup, which is just a few ingredients in the blender and blitzed. I made it the night before and refrigerated it. Came out like gelatin–but really, it’s an ingredient and good. This recipe appears in all of her cookbooks. Store-bought ketchup is usually loaded with sugar, so this is a good alternative if you can’t find something sugarless or something like low carb.

Into a blender, add:

  • 6 ounces (one small can) tomato paste
  • 2/3 cup apple cider vinegar
  • 1/3 cup water
  • 1/3 cup Splenda (I used SomerSweet, but you could also use your favorite)
  • 2 tablespoons minced onion (I used a shallot, and it was just enough)
  • 2 cloves garlic
  • 1 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon pepper

 

Run the blender until the onion disappears. Scrape all of it into a container, then store in the fridge (or freezer for longer storage.

Ketchup!

Ketchup!

At 7½ calories a tablespoon, you can enjoy the heck out of this on fries or anything you like. But that’s not what it’s for today, is it?

IMG_3008

Really, it’s good. Here we start mixing.

Now let’s make this chicken.

The setup

The setup

To the mixing cup, add 1/3 cup lemon juice, the sweetener, a half-teaspoon of orange extract, a half-cup of the ketchup, 2 tablespoons of low-sugar orange marmalade, a half-teaspoon each of ground cinnamon and allspice, an eighth teaspoon of ground cloves, and (if you’re brave) a quarter teaspoon of cayenne. I backed off and added an eighth teaspoon of cayenne and it was good, but I call that “optional,” and I think you could leave it out altogether if you wanted. Mix that all up:

The cooking marinade

The cooking marinade

Once that’s mixed (you could do this the night before and just put the bowl in the fridge until you’re ready to make it in the morning), add 3 pounds of boneless, skinless chicken thighs to your slow cooker:

IMG_3011

My favorite part of the chicken, or the turkey.

Pour the mixture over the top:

IMG_3012

Stir a little to coat the chicken well:

Yum.

Yum.

Cover, cook for six hours, and, tah-dah!

Dinner!

Dinner!

A little sweet, a tiny bit spicy with a really, really good flavor to it.

The book says to serve it with something else called “Cauli-Rice,” a recipe on page 239, but I haven’t tried that one yet. “Cauli-Rice” is simply chopping up a half head of cauliflower by running it through the food processor with the shredding blade and chopping it up small. My local HEB also sells chopped cauliflower ready to saute, which is what would probably be a good way to cook your “Cauli-Rice.” Microwaving it with a little water or steaming are suggested, but I like saute in butter or olive oil until it’s done. But really, any good, healthy side dish would be great alongside this chicken, or (I know I shouldn’t say this) on top of some gluten-free pasta, which is generally. . .not always low-carb.

In fact, it would be perfect for spiralized veggies, if you do that sort of thing.

Do you have one of them spiralizer thingies? Or have you bought the spiralizing attachment for your KitchenAid Stand Mixer? Um, no. . .and the reason I haven’t delved into it is because I don’t have a spiralizer thingy. Or at least, so I thought. I was out prowling around in the mall the other day, and realize that I actually already have something for spiralizing veggies, and didn’t know it.

How did this happen? Well. . . .

I was asked to make an apple pie or something for a party many years ago, and I was telling one of the guys in IT Engineering about it. He offered me the use of his apple peeling/coring contraption, and I happily accepted. It worked great! I got them all peeled. . .and then I broke it. I don’t know how, but I broke the darn thing. He was on vacation for two weeks, so I had time to scare up a new one. At the same time, I ordered the red one for myself, and I have used it a few times since then, but not in a while. I was in the mall while the brakes were being worked on, and I saw it in either Macy’s, Sears, or somewhere else that kitchen stuff was being sold when the epiphany happened.

I also saw a 3-quart Crock Pot for $12.97 in Sears, in red, but no, I didn’t purchase it. And speaking of red, a very nice lady in Macy’s Fine Jewelry Department allowed me to try on my ultimate dream ring:

Ladies and gentlemen, please welcome, The Duchess of El Dorado

Ladies and gentlemen, please welcome The Duchess of El Dorado.

That ring’s MSRP was much as the car I bought in 1998 when I moved to Houston. (I’ve always believed that the royal engagement ring would look better with a red stone, and I was right.)

There is a smaller, but no less fabulous, version at Macy’s, for considerably less:

Ladies and gentlemen, The Countess of Clear Lake

This ring would make me “The Countess of Clear Lake.”  Still my dream ring, but not as big and bold.

Did I forget to mention that they were 45% off that day? No, I didn’t buy any rings. Just a double-chocolate brownie at Starbucks. I needed that more.

Oh, yeah, I was talking about food, wasn’t I?

So, one day, when I think about it, I will start spiralizing veggies for myself, and see how I like it. Heck, I might actually spiralize something and put it on the waffle iron like hash browns–let’s see what I come up with. For now, though, my attention is elsewhere, including keeping up with this humble foodie blog, and keeping my faithful readers healthy, happy and fed.

But really, a good hot meal is within your reach with a slow cooker. You don’t need anything with electronic controls, connected to your WiFi, or anything else confusing (unless you like it that way.) Get one that turns on and turns off, and you’ll have a great dinner without heating up the kitchen. (And you can serve it with spiralized veg if you want.)

I’ve got some research to do on my next post, but I hope to have a full report on. . .well, I’ll tell you about it when the time comes. Next week is our monthly garden lecture, and the topic this month is Plants of the Bible. You’re probably thinking to yourself, “why would you go to a lecture on plants from the Bible?” Well, because it’s plants, and because it’s interesting. (I’ll be mentioning key topics if I remember to write them down.)

For now, go get your slow cooker out so you can make dinner tomorrow the easy way.

Happy (Slow) Cooking!

 

Part 2: The HeatCageKitchen Christmas!

Hello, again, Dear Readers:

I’m sorry I dropped the ball again. . .but there’s more to tell about Christmas dinner. And dessert, of course!

If you’re in the US, you’re likely freezing your butt off. I know I have been, but heck, I love it. I’ve got firelogs, and the little laptop in the living room with the fireplace burning all day long (including early this morning.) It’s been raining in addition to being cold, so there’s been coffee, tea, yeast-free hot chocolate and more tea.

And if you’re Down Under, you’ve got shrimp on the barbie. Enjoy them for me, OK?

On the sewing side, I finally finished the hot/cold grocery bag LAST NIGHT. (On the pattern, it’s bag E.) What I’ll show you is the prototype for the planned gifts for Neighbor K and Neighbor R that didn’t happen. First, I used up some denim that R had given me a few years ago, because I thought it would be great. Nope. Too thick. Then I couldn’t sew on the Velcro, even with the help of a friend who sews.The bag has actually been stitched up for quite a long time. So a few months ago in Joann Fabrics I came across contact cement. Hey–my Dad used it all the time on stuff! So I bought a bottle (with a coupon, of course) and finally, yesterday, I finished the darn thing:

The Hot/Cold grcocery bag, Butterick #5338

The Hot/Cold grcocery bag, Butterick #5338

I had to wait until I could work outside, and the rain has stopped for a few days. Contact cement has some mind-bending fumes, and I can’t afford to get bended, you know. This is the side of it:

That little flap holds it onto the rack that the bags sit on. Neat, huh?

That little flap holds it onto the rack that the bags sit on. Neat, huh?

This is the inside, though this is one time it doesn’t look like the pattern envelope picture. Hey–at least it’s not a cocktail dress:

The hot/cold quilted batting that will, hopefully, keep milk cold and a rotisserie chicken hot on the way home.

The hot/cold quilted batting that will, hopefully, keep milk cold or a rotisserie chicken hot on the way home.

Next time I go to Trader Joe’s, or even HEB, I’ll give it a field test and let you know how it works. That inside fabric is $10 a yard–it better work great!

Now to continue with the holidays. . . .

So I wondered what to have for Christmas dinner, and despite my love for roasting turkey, I went with chicken. Specifically, two small organic chickens, and a recipe from Suzanne Somers’ Sexy Forever Recipe Bible, called Zannie’s Perfect Roast Chicken. It really was, and simple, too. After rinsing them off, you rub some garlic on it, there’s lemon, onion, and a bunch of herbs. Oh, heck, let me show you–this is the actual recipe from the book:

This is actually one of the pictures--I don't know her personally!

This is actually one of the pictures–I don’t know her personally!

Two organic chickens piled high with herbs and stuff.

Two organic chickens piled high with herbs and stuff.

I took out my really big roasting pan and went after it. I topped it with slices of butter before putting it into the oven. I left it completely alone in the oven. And after two hours, I had some delicious chicken that I enjoyed for quite a while:

Some of the best chicken ever.

Some of the best chicken ever.

While that was in the oven I was making some of my favorite sweet potatoes, and also made a complicated but interesting dessert involving gelatin. I showed you the finished product in the last post, but this is the long process to make it.

You can find the recipe for Cafe Gelatin here, and my comment at the bottom from the first time I made it.

The first layer is a espresso panna cotta layer, which involves ground espresso and filtering it through cheesecloth.

Filtering the espresso panna cotta layer

Cheesecloth filtering

Because you use real ground espresso in this, not instant, and you don’t want to crunch down on a coffee ground. Next up is the absolutely vexing espresso gelatin layer:

This is what will be diced and added to the top later

This is what will be diced and added to the top later

 

I say “vexing” because if you scroll past the recipe, you’ll see my comment from 2008, the first time I made this recipe. Unfortunately, the same thing happened this time–needs a little more gelatin than the recipe specifies. I could do it for the stuff in the baking dish, but it was a bit too late for the stuff I poured into the glasses:

You can't see the dark brown espresso gelatin layer here.

You can’t see the dark brown espresso gelatin layer here.

The espresso gelatin layer doesn’t set like it should because there isn’t enough gelatin in it. Like the last time, I re-boiled the remainder, added a bit more, and set it back in the fridge for later.

Now to make sure each glass came out exactly right, I used a good ol’ Pyrex measuring cup:

Never underestimate the power of the right measuring cups.

Never underestimate the power of the right measuring cups.

I know, people might eyeball it, but even though it was for me, I wanted to make absolutely sure it came out as good as I could get it.

Now, in between each layer, it had to go into the fridge to set, so I covered them with plastic wrap just in case:

The espresso panna cotta layer, going into the fridge

The espresso panna cotta layer, going into the fridge

Of course once that’s set up well, you add 2 tablespoons of the espresso gelatin layer on top, and let that set. Then you get on with the vanilla panna cotta layer, and when the time is right, strain that with cheesecloth like the first layer, and pour a quarter cup into each glass, over the espresso gelatin layer, like this:

This one came out perfect.

This one came out perfect. Sort of.

Since the espresso gelatin layer didn’t set up well, I had to be VERY careful pouring in the top layer, or the espresso gelatin would bubble up, just like the first time, and not make it as pretty. Are you seeing the problem?

You can't see the dark brown espresso gelatin layer here.

You can’t see the dark brown espresso gelatin layer here. Darnit.

So I poured each quarter cup in by tablespoons until it was done.

I know, you’d think I was serving Christmas Lunch to HRH Queen Elizabeth. No, just me. But I want to get it right, because it’s SO good.

So back into the fridge they went for longer, and the rest of the espresso gelatin was firming up too. Meantime, I made my favorite Spicy Sweet Potatotes with regular paprika and no cayenne. When those were done, so was the chicken:

Some of the best chicken ever.

Some of the best chicken ever.

So while Queen Elizabeth might not have been impressed, I thought it was pretty tasty and was pretty darn happy with it. And of course, at the end, I ran a knife through the espresso gelatin in the baking dish to make tiny dices, and fixed up the final part of the delicious sugar-free dessert:

Ahhh. . .finally!

Ahhh. . .finally! Definitely NOT Jell-O.

Yes, eventually, it was worth it. Had I gotten up earlier I could have been done earlier, but you know how that goes.

Neighbor R wasn’t home, but K was, and I offered her one. (I had six. She got a perfect looking one.) She didn’t have it right away, but I did point out that it was made with Somersweet, so no guilt. A day or two later when she finally got to it, I got a text message: “Excellente, chica!” She loved it. And rightly so–it’s a nice, refreshing dessert that even works on Christmas.
Now that the holdiays are over, we’re all on diets again, right? I am, actually, the yeast-free diet that I’ve written about before. Why? Heartburn. . .but I was sick in October, so the antibiotics started that process. Then all the dairy, sweet stuff. . .well, you know. Sugar feeds yeast, that’s all I’m saying. . .so I’m back on it with some Yeast Control and missing the milk in my coffee already.

I’ve got more updates coming soon. Happy New Year!!

 

 

 

 

 

 

 

 

Pineapple Chicken Mozambique

Good evening, Dear Readers:

Happy Monday! I know, Mondays are awful, right? No, not necessarily, but we’ve been conditioned to believe that they are. It’s just that for a great number of Americans, the work week starts on Monday, and the fun ends until Friday. However, I’ve had enough fantastic Mondays and bloody awful Fridays to be able to tell you that you shouldn’t hang a label on either one.

No, not yet.

I’ve completed watching all 7 seasons of the USA Network super-spy TV show Burn Notice thanks to the free DVDs I get from the library. No, it’s not instant gratification, since you have to order them and wait for them to arrive, but if you’re patient, you can watch a whole lot of stuff for free. Been doing that for 20 years now. I’ve moved on to a BBC program that our Houston PBS station was running but stopped, called New Tricks. It’s about a group of retired police officers under the supervision of a somewhat disgraced Detective Superintendent who is assigned the UCOS, or Unsolved Crime and Open Case Squad. I’m on Season One, which I’ve never seen, and I’m waiting on Season 9, which is where the TV station stopped broadcasting it. Season 10 will be out on DVD soon, and I’ll be putting my request in for the library to get it to me when it’s my turn. Smart, well written and impeccably acted by a skilled British cast, there is nothing on American television like it.

One day, when things get a little better, I’m going to have SO many DVDs!! My next DVD player will be region free so I can buy the shows from overseas and watch them. Yes, I already have a few in mind.

So I’ve got a little good news about the HeatCageKitchen garden. First, what’s growing is growing well. Last week’s drought-busting rain helped, even though I do water regularly. However, I’m still fighting off the slugs. Somehow, the darn things are still getting at my basil and pepper plant leaves, although I can’t figure out how. I have discovered that some are finding ways around the eggshells, particularly on the basil. GRRRRRR.

Still hoping for a bumper crop for pesto later this year. If not. . .it's off to Trader Joe's for big clam shells full of fresh basil!

The beleaguered basil

Still hoping for a bumper crop for pesto later this year. If not. . .it’s off to Trader Joe’s for big clam shells full of fresh basil! One way or the other, I’ll have lots of pesto in my freezer this winter.

I haven’t done anything with the garlic scapes,which, as you can see, are happy. I’ve gone through some parsley, though.

But the big news is the little strawberry plant that I transplanted into a hanging planter. I think it’s about 3 years old, and last year it got parked in a paint bucket for a while. It’s now producing berries! Right now there are 13 of them in various stages of development, and one is turning red as of this morning:

See it?

See it?

I don’t know if it will fully develop, or what, but it’s trying to. There is one berry that’s developed into the proper shape, but will likely get bigger,and not changing color just yet.

The perfectly shaped berry. I can't wait to eat it!!

The perfectly shaped berry. I can’t wait to eat it.

Oh, boy, I love strawberries, and if this little plants starts putting them out. . .I’ll be one happy foodie.

Week before last, I told you about a replacement book I bought, The 20-Minute Natural Foods Cookbook by Sharon Claessens. I’ve looked through it a few more times and remembered some good food I’d made a long time ago. I think I finally ditched the beat-up copy I had maybe seven, eight years ago, but I remember using it last about the late 1990s, maybe. I remember the ex-husband coming home to my favorite Spaghetti with Garlic Salmon Sauce (page 48), and complaining about the kitchen smelling like “stinky cat food.” No, he wouldn’t eat it, but that’s what he gets for coming home early.

This weekend, feeling a bit nostalgic (and thawing out more chicken than I needed) I decided to make the dish on the back cover of this book, Pineapple Chicken Mozambique. The dish calls for a quarter of a small, ripe pineapple, but all Food Town had was big ones–so I’ve got a lot of chopped up pineapple in the fridge. I’m thinking about putting it on a small baking sheet and freezing it, because I just didn’t intend to have that much left.

Admittedly, I do like pineapple, but not a whole one at once. Yes, I would, in a prior life, occasionally have pizza with pineapple on it, along with ham, sausage, pineapple or some other kind of meat, olives, bell peppers, and whatever else I could remember. I have to say pineapple on pizza might seem weird. . .but it was REALLY good.

I was also out of onions, so I got some, and wouldn’t you know it? No turmeric! I ALWAYS have that orange-looking powder around, but not this time, so I had to get some. And raisins–a six-pack of those little lunch-box sized boxes. I only needed 2 tablespoons, and that’s what one of those boxes provides. I nibbled on a couple, then the rest went into my briefcase and my weekend/non-work bag. Along with a couple of small packets of peanuts, I might be able to survive a long drive home from town without stopping for a bite somewhere.

Now, while this book is all about 20-minute cooking, what they didn’t do in 1982 was mention the prep time. I had to gather up some parsley and chop that, chop the chicken into bite-sized pieces, then deal with the huge pineapple. I think the whole thing took about 30 minutes, maybe 35, including prep time, which is still not bad for a quick meal for two people. (or one, if you’re that hungry.).

BTW, you can now buy pineapple already peeled, cubed and and dealt with in most produce sections, as much or as little as you want. THAT’s a time saver we didn’t have back then, too, and why didn’t I think of it yesterday? Next time, I’ll get the pre-cut pineapple instead.

One alteration I made was to use olive oil, not corn oil, since most corn oil (to my knowledge) is hydrogenated. Grapeseed oil, as faithful reader Kanani mentioned last month, might be a good substitute, since it’s a flavorless oil, and would let the good taste of the food come through; however, grapeseed oil can be expensive. While I didn’t have a problem with the olive oil, I may try the grapeseed one day and see if it makes a difference.

Oh, and because they are nearly the same thing, instead of tamari, I used regular soy sauce, the kind you find in packets in nearly every Chinese restaurant in America. (If you are gluten-intolerant, you’ll need to find that kind.)  Soy sauce is fermented, so I don’t have a problem with it, and it provides pretty much all the salt you’ll need anyway.

Also, this dish is intended to “serve with brown rice or whole wheat noodles,” but I bet a little quinoa would work too, or some gluten-free pasta, if you have some. Then again, you could just eat it by itself like I did and have more veg on the side, a salad, or some home-made gluten free bread. Otherwise, without the noodles, it’s what I like to call “gluten free by default.”

Remember, this was an “exotic flavor” back in 1982. So how do you make this golden oldie? Like this.


 

Pineapple Chicken Mozambique

2 chicken breast halves, boneless and skinless

1 medium onion

2 teaspoons oil (corn is specified, but I used olive)

1 teaspoon butter

1/4 teaspoon cinnamon

1/8 teaspoon turmeric

1/4 small, ripe pineapple

1 tablespoon minced fresh parsley (I grow the Italian flat-leaf kind)

2 teaspoons tamari (I used soy sauce)

2 tablespoons lime juice

  1. Cut the chicken breast into bite-sized pieces. Chop the onion.
  2. Heat a medium skillet and add 1 teaspoon oil. Add the butter, then the onion. Stir over medium heat, adding the cinnamon and turmeric. While the onion is cooking, peel the pineapple section and remove the tough inner-core fibers. Cube. Yield should be about 1 cup of pineapple cubes.
  3. When the onion is translucent and slightly tender, remove from the skillet and set aside. Add the remaining oil. Heat the skillet until quite hot, but not smoking, and quickly add the chicken. Stir to brown all sides of the chicken.
  4. When the chicken is just nearly cooked throughout, after 3 to 4 minutes, add the onion, pineapple cubes, raisins, parsley, tamari and lime juice. Heat through and serve.

What you end up with looks like this:

Pineapple Chicken Mozambique!

Pineapple Chicken Mozambique! (The cat food just sits there, honest.)

Want a closer look?

I do love my Splayds!

I do love my Splayds.

The combination of cinnamon and turmeric adds a nice color to the onion and chicken without being overpowering. I do think I should have measured the lime juice instead of just eyeballing it, because it was a bit tart. That, of course, was MY fault.

For a quick and easy meal for two, this is a good one, and you can get the needed ingredients on a quick trip through the express lane, assuming you have none of the onion, the spices, soy sauce, oil and butter, that makes for a supermarket drop-by on the way home. For four people (or more), just a little math is involved, and maybe a bigger pot.

For a busy Monday, or anytime you want something fast, you won’t go wrong with this recipe.

Happy Dining!

 

 

 

 

 

 

 

 

 

 

Chicken Chili Sunday

Happy Sunday, Dear Readers!

If you’re in Houston, or in the New Orleans area, you’ve probably got your air conditioner back on. I had jeans on earlier and put shorts on when I got home from Kroger. DUH. It’s our OCD weather. Here in Houston, we’ll have chances of rain and another cooling front next week. Will it freeze? Not according to what I saw, but who knows? Sometimes, not even the National Weather Service does, so we just wait and see. They do their best, but you know the old saying, “Man plans, God laughs.” Mother Nature’s like that, too.

If you’re in an area where it’s still freezin’ cold, I’ve got a recipe for you today. Takes a little while, but worth it. Keep reading. VERY delicious, and perfect for cold days.

So, did you OD on chocolate for Valentine’s Day? Did you get your honey a little something nice, or make a great meal? (You didn’t get a “payday loan” to get it, did you?)  I had some hot chocolate, and yesterday, I finally made some yeast-free brownies . I just wanted some, that’s all. I went to Kroger today and didn’t even bother with my usual Sunday treat, a dark chocolate Mounds candy bar–the coconut pieces drenched in chocolate.

Oh, and SOOOOO much red stuff on sale today–candy, stuffed animals, cutesy things, you name it. I saw floral arrangements of every kind with markdown stickers on them. However, I’m not sure why they were trying to sell arrangements with dead flowers in them. Maybe they were just too busy to get rid of them. Unless there’s a market for dead flowers I’m not aware of.

There’s a whole lot of this modern world I’m not aware of. I started to realize this point many years ago when I went out with a guy to a downtown club one night and he asked me point blank after a glass of wine and his second beer if I had any tattoos anywhere. EEEWWWWW!!!  I thought he was thoroughly nuts to ask me that, but later I realized young women started getting tattoos, usually hidden at that time. Not me!! (And yes, he is thoroughly nuts.)  I was told a couple of years later that I should “get over” my aversion to tattoos. Yeah. No, I still don’t have any. Just a number of scars from different injuries (oops!)

Anyway. . . .

Hey, get a load of this weird lime I cut today:

How did they do that?

How did they do that?

Wonder if I can capitalize on it. Nevermind, I already squeezed into a glass of water.

So a couple of weeks ago, neighbor K gave me a pack of chicken tenders, that, quite frankly, don’t fit in the freezer. This was my main motivation for wanting to make Chicken Chili from Barefoot Contessa Parties, but also since I hadn’t had it in a long time. And through a series of events, I finally got the stuff made.

Last time I made this dish I ended up fobbing some off to both neighbor K and neighbor R, because it made SUCH a huge amount. This time, by default, I halved it. I wrote down TWO of each color of the bell peppers, not four, but bought four cans of the tomatoes. Oh, and the tomatoes had basil already in it, but of course I didn’t realize this point and bought basil anyway. More on that later.

K’s packet of chicken tenders yielded 11 pieces, and the recipe calls for 4 chicken breasts. I guess it’s about the same. Rubbed them with some olive oil and sprinkled on some salt/pepper/garlic powder seasoning and roasted them in about 20 minutes or so. While that cooled, I was workin’ the stove.

Chicken tenders.jpg

The recipe starts out with a LOT of chopped onion. If anyone I had called while I was doing this, they would have thought I was crying. I used up some golf-ball sized onions from the fridge that another neighbor gave me from his brother’s garden. Then I went to the soft-ball sized onions. That big food processor got USED today.

So you cook the onions for about 15 minutes, then add the minced garlic. Then the huge pile of chopped bell peppers.

You know these are delicious, right?

You could eat these whole, couldn’t you?

You know how when you are in your own kitchen alone, you can lick the beaters? Well, this is the same principle–when I work with big peppers like this one, I slice the tops off first to get the center and seeds out (like the one on the far left) and that sliced off top is MINE. Do NOT touch my tops. I have to make sure that the pepper tastes right, and darnit, it’s the cook;s privilege. So don’t mess with it. . .or else.

Incidentally, that green cutting board with the hole in it is a new thing, and I got one right after Christmas when I was in The Woodlands. I think the pictures from that day have been lost (don’t ask) but I sure did enjoy using this cutting board and have tossed out a couple that were long overdue to be discarded.

The Zeal Non-Slip Board To Pan Cutting Board is big, a little heavy, has some rubber along the bottom, and a hole in one corner. An unusual design from Britain, it allows you to cut to your heart’s content and then dump everything into a bowl, pot, or whatever. I thought it was a bit odd when I saw it, but it was on sale (of course) and I got one. I love this cutting board! Just don’t tip stuff the wrong way, and you’ll be fine, right?

Anyway. . .

Then the two cans of tomatoes, buzzed through a food processor once or twice, and added to the pan to cook.

These were ten cents more than the regular canned tomatoes.

These were ten cents more than the regular canned tomatoes.

Can you see the crime scene starting in my kitchen?

Halfway done.

Halfway done.

Don’t worry, I wiped it up right after I took the picture.

So you cook this tomato-laden pot for about 30 minutes, and the peppers, onions, tomatoes, garlic and basil melt together and get sweet. The chicken should be cool enough to handle by now (even if you used bone-in breast pieces), so it’s chopped into 3/4 inch pieces.

This is what the tenders looked like after I chopped them. 4 breast pieces might yield a little more.

This is what the tenders looked like after I chopped them. 4 breast pieces might yield a little more.

The chopped chicken is then dumped into the pot, and cooked for 20 more minutes.

The original recipe makes 12 servings, but the one I linked to halves that recipe to 6 servings. But, go figure, it made seven servings, and now I can enjoy this delicious recipe until next Saturday.

This recipe made seven big servings. Packed up the rest for the week.

This recipe made seven big servings. Packed up the rest for the week.

Yum!

Now, I didn’t realize I didn’t need the basil, and it’s a too much trouble to bring it back to Kroger, so I did the next best thing.

Fresh basil. Two for something, I think.

Fresh basil. Two for something, I think.

Think I’ve got enough for pesto?

20140216-172845.jpg

Well, I made some. Had everything on hand, whizzed it up in the blender, and it’s packed and stashed in the freezer.

If the cops ever investigate my freezer, they’ll be asking about all that pesto. But–what could be wrong with pesto? I’m not losing any sleep over it. Long as I have peas in the freezer, I’ll be having Pea & Pesto Soup. A lot.

The dishwasher is finished, the trash has been taken out, and I need to wrap it up soon.

If you’re cold, stay warm. If you’re warm, stay cool. And have something good to eat.

Happy Sunday!

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