Classic Roast Chicken and Vegetables

Okay, so ... let's just say it's been a while and not focus on the fact that I haven't allowed myself the time to sit down and write for over a year.  

To say that a lot has happened in this last year would be a dramatic understatement,

Monday's Menu: Creamy, White Chicken Chili

When the temperature drops and the leaves begin to turn, there is nothing quite like a pot of hot chili, stew, or soup on the stove. I love this season, for oh so many reasons, but comfort food is definitely at the top of the list.  This recipe originally came from my boss' wife at my first job as an office manager for a dentist.  I have basically left it unchanged since she was generous enough to share it with me. And, here I will pass it on to you.  Make sure you grab a yummy salad and a nice, crusty Italian loaf to accompany...you will want to lick this bowl dry (and let's face it, using bread to do this for your tongue is a bit more culturally acceptable.)

• 1 lb. boneless, skinless chicken breasts cut into bite-size pieces
• 1 medium white onion, diced
• 1 1/2 TBS. garlic powder
• 1 TBS. canola oil
• 2 cans great northern beans, rinsed and drained
• 1 can chicken broth (14.5 oz)
• 2 cans green chiles (4 oz each)
• 1 tsp. salt
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream

Saute chicken, onion and garlic powder in oil. 

Add beans, broth, chiles and seasonings.

Bring mixture to a boil, then reduce heat to a low simmer.

Simmer uncovered for 30 minutes.

 

Remove from heat. Stir in sour cream and cream and serve immediately.

 

Bon Apetit!

Monday's Menu: Easy, Easy Shrimp Tacos

Shrimp Tacos by Frontera
If you can find this delectable kitchen helper in your local grocer, pick up at least two or three! Since I found the Rick Bayless Frontera line of products, we have incorporated them into our weekly menus at home. How can I not, when they provide such great, authentic Mexican flavor at a reasonable cost, and are so, super easy.  If you like seafood, check these bad boys out.

I simply follow the directions on the back of the sauce packet, but you'll need to know this beforehand if you don't carry them regularly in your pantry/freezer.

• Frozen shrimp (don't buy the jumbo kind, they won't fit in a small taco tortilla)
• fresh Poblano peppers (1 or 2 depending on size)
• sweet or yellow onion

Thinly slice the pepper and onion and saute in a TBS. or vegetable oil.  Add the thawed shrimp, and cover in Key-Lime, Cilantro sauce from Frontera products.  Amazing! I usually serve with some freshly baked cornbread and a black bean, garden pepper salad with corn, avocado, cilantro and red onion.

So freshly delish!

Monday's Menu: Marinated Grilled Flank Steak

This flank steak recipe was one I remember eating often at family dinners.  It was one of the recipes I received at my wedding shower from my mom, and now it is worn and stained after 9 years of making it in our home.  I love making steak fajitas with any leftovers.  Hope you enjoy!

• juice of one lemon
• 1/2 c. soy sauce
• 1/4 c. dry red wine
• 3 T. oil (canola, or extra virgin olive)
• 2 T. worcestershire sauce
• 1 large garlic cove, minced
• chopped green onion
• pepper to taste

Cover steak and let marinade for 2-12 hours.  Grill for 4-6 minutes per side over high heat.  

Bon Apetit!

Monday's Menu: Rosemary-Lemon Grilled Chicken

Since I love cooking, I've decided to share some of my favorite recipes.  I am not a chef because I am really terrible at creating a meal with no direction from someone who has successfully created it before and left me step by step direction.  I can however, follow a recipe to the "t" and it usually turns out as expected. Some are fantastic, and some are simply good, and very few are worth sharing.

This recipe I tasted for the first time last night, and I didn't even do the preparation!  We had just returned from a weekend trip to the Twin Cities and I agreed to overnight baby-sit a girlfriend's 14 month old;  as a thank-you, she brought over dinner for us, ready to grill.  It was delicious and I think I'll actually be making it again this weekend because it was so good.

Rosemary Lemon Grilled Chicken (All Recipes.Com)

Ingredients

• 1/2 cup butter
• 1/2 cup fresh rosemary
• 3 cloves garlic
• 1 lemon, zested
• 1/4 cup fresh lemon juice
• 4 bone-in chicken breasts
• salt and pepper to taste

Directions

1. In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
2. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
3. Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
4. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Nutritional Information 

Amount Per Serving  Calories: 331 | Total Fat: 17.6g | Cholesterol: 140mg