Tag - chili

Vegas Recap + Chicken with Polenta

Our Vegas trip last weekend was outrageous. It was a once in a lifetime chance to see such a historic UFC card and even better to have seen it with our friends Deana and Jimmy from NJ. I couldn’t have imagined a more flawless outcome. We went to the Fan Expo, Old Vegas, the Weigh Ins, and of course, the fights. On top of all that, all of the fighters we wanted to win, won!

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The Weigh Ins Crowd

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Sitting in front of the FOX Table at the Weigh Ins

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Old Vegas

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UFC 189 — “It’s Time”

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Conor McGregor — Interim Featherweight Champion!

July has been unbelievably busy and exciting so far, which has in turn, limited my cooking time. I missed it a lot so it was nice to get in some kitchen time this weekend.

Chicken, Peppers, and Onions with Polenta
Olive oil
4 chicken thighs
Salt and pepper
1 yellow onion, cut in half and sliced
1 yellow pepper
1 orange pepper
1 red pepper
4 cloves garlic, chopped
1 cup chicken broth
1 cup water
1 cup polenta
2 cups milk
2 cups water
2 Tablespoons of butter
1/2 cup Parmesan cheese
1 Tablespoon parsley, chopped

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1. Season chicken with salt and pepper on both sides. Heat a dash of olive oil in a heavy bottomed skillet. Brown chicken thighs on both sides then set aside on a plate.

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2. In same skillet, sauté the peppers and onions for about six minutes until they’re almost caramelized then add garlic and cook down. Add the chicken back to the skillet with skin side up and heat for about five minutes.

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3. Add chicken broth and a cup of water to the skillet and bring to a boil. Cover and cook for 10 minutes then uncover and cook for another 10 minutes until the liquid is reduced in half.

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4. While the chicken is braising, make the polenta. Bring 2 cups of milk and 2 cups of water to a boil then slowly whisk in the corn meal. Bring back to a boil and continue to whisk. Once the meal starts to thicken, add the butter and reduce heat to low. Stir frequently and add a dash more milk if the polenta starts to harden too much. The polenta should take about 15 minutes to become tender. Add parmesan cheese right before serving.

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… Also, Jason was craving chili and we needed to use leftover ground beef.

Quick Dutch Oven Chili 
1 medium yellow onion, chopped
1 red pepper, chopped
1 green pepper, chopped
4 cloves garlic, minced
1 lb ground beef
2 Tablespoons chili powder
1 Tablespoon cumin
1 Tablespoon oregano
3 Chipotle peppers in adobo sauce, chopped
1 6-ounce can of tomato paste
1 6-ounces of hard cider
1 28-ounce can of whole tomatoes, crushed by hand
1 15-ounce can cannelloni beans
1 15-ounce can kidney beans
1 6-ounce can of green chilis

1. Saute onions, peppers and garlic together. Add beef. Stir in everything else except beans and bring to boil. Add beans and let simmer for 2 hours. Serve with sour cream and cheese.
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Spicy and Sweet Roasted Nuts

I’m giving you a fair warning. These are addictive. They have everything you want… sweet, savory, spicy, and salty. I highly suggest portioning these out or you’ll go through half the batch before you realize it.

Spicy and Sweet Roasted Nuts
1/4 cup sugar
1 teaspoon salt
1 teaspoon ground chipotle chile pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1 large egg white
1 cup slivered almonds
1 cup unsalted cashews
1 cup unsalted sunflower seeds
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1. In a small bowl, combine the sugar, salt, chipotle, cumin, oregano, and chili powder.
2. In a large bowl, whisk the egg white until it begins to get foamy. Pour the nuts into the egg and mix until they’re evenly covered.
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3. Mix in the spices. Lay the nuts out on a baking pan lined with parchment. Cook in a 325 degree oven for 15 minutes, tossing in between. Shut the oven off after the timer goes off and leave the nuts in the oven for another 15 minutes.

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Slow Cooker Creamy Chicken Chili

I’m going to be running around today and tomorrow getting a lot done before I start my job on Thursday. I found this recipe because I wanted to make something with a home-style feel but easy to assemble in the Crock Pot while I’m out most of the day. I stirred once in the first hour of cooking, then again when I got home and the chicken was ready to be shredded and served.  When Jason took his first bite he looked at me and said, “oh, hell yeah!” I would consider this a success.

Slow Cooker Creamy Chicken Chili
(Recipe credit to SimplexFood)
4 chicken breasts, frozen
2 cans Rotel tomatoes, with chilies
2 cans whole corn kernels, not drained
2 cans black beans, drained and rinsed
2 packages Ranch dressing mix
2 tablespoons cumin
2 teaspoons chili powder
2 teaspoons onion powder
2 8 oz packages cream cheese

1. Place chicken in the crockpot.

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2. Top with tomatoes, corn, beans, dressing mix, and spices. Stir to combine then top with cream cheese.

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3. Cook on low for 6-8 hours, stirring a couple times to blend the cheese.

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4. Shred the chicken into large pieces and serve over brown rice with avocado.

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