Tag: version

White Bean & Chicken Breast Chili – A Change of Pace, Change of Pace

I love a hearty beef chili as much as the next guy, but once
in a while there’s nothing wrong with going over to the light side, and
enjoying an equally comforting bowl of white bean and chicken chili. I’ve always used thighs for my chicken chili, which of
course have more fat and flavor, but after a bunch of requests for a chicken
breast version, I decided give it a go, and I was very happy with the results.

The key is to not overcook the chicken when you sear it.
You want it slightly undercooked, maybe about 150 degrees F. internal temp,
since it will cook all the way when we add it back in. You’ll notice when I
slice mine, there’s a little bit of opaqueness to the flesh, which is what you
want.

This is intended to be a relatively quick and simple
weeknight meal, so I didn’t add much in the way of extras, but things like
peppers, squash, and mushrooms are always welcomed additions.

I know you’re probably missing those long, warm summer days
right about now, but one of the great things about this season’s cold, wet
weather is that it begs for recipes like this. I hope you pour yourself a
beer, grab a chunk of bread, and dig into a bowl of this soon. Enjoy!

Ingredients for 4 portions:

2 tsp vegetable oil

2 or 3 boneless skinless chicken breasts, about 1 1/4 lbs

salt and pepper to taste

1 large onion

4 cloves garlic

1 tbsp ancho chili powder

1 tsp cumin

1/2 tsp chipotle chili powder

1/4 tsp dried oregano

1 tsp flour

about 3 cups chicken broth or stock, divided

1 tsp fine cornmeal
2 cans (15oz) white beans

cayenne to taste

1/4 tsp sugar or to taste

1/3 cup chopped green onions

sour cream and cilantro to garnish

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Potato Pancakes – Delicious, But They Go Right to My Thighs

There are few foods I enjoy eating more than a plate of crispy-edged potato pancakes. Unfortunately, I’ve been trying to limit my carbs lately (I just can’t let go of my dream to become a famous underwear model), so seeing all these amazing Latkes recipes that pop up during Hanukkah is really hard.

Anyway, just because I’m not partaking doesn’t mean you have to deny yourself this exquisite pleasure. Below you’ll see my version, which has always received rave reviews. These are garnished with smoked salmon, but my favorite way is to simply enjoy them topped with applesauce and sour cream. This is an older post, so use the link below the video for more info and the ingredients. A happy Hanukkah to all those celebrating, and as always, enjoy!

Click here for the original post and ingredient amounts.

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Tarte Tatin – See What the Others Aren’t Willing to Show You

When I looked at some other tarte tatin recipes on
YouTube, I noticed that very few showed the “flip on to the plate” step.
They would just skip from the out of the oven shot to the final beauty shot. The
reason of course, is that very few tarte tatins come out of the hot pan
perfectly, and if they showed that, then you may not think they are as awesome as their profile says they are.

So, it’s with much pride that I show you the whole ugly
scene that is the tarte tatin dismount. The good news is, it’s very simple to
slap everything back on the crust before it cools, and none will be the wiser.
This is even easier if you’re doing a version with very soft and tender apples
and lots of caramel, which is my preference, as you’ll see.

If you do a Google image search for a classic, old recipe
like this, you usually see a lot of photos that look alike, but that’s not
necessarily so with tarte tatin. You’ll see an amazingly diverse array, which
is fascinating since they were all made with the same few basic ingredients.
Most of this is a result of cooking time in the pan before baking.

Some feature firm, barely cooked apples, while others cook
the fruit all the way down to a buttery, caramelized jam. The beauty of a
recipe that uses just pastry dough, butter, apples and sugar to make the magic,
is that no matter how yours comes out you’ll enjoy it. Of course, you’ll want
to hedge your bets with some vanilla bean ice cream to be safe. I hope you give
this classic French treat a try soon. Enjoy!

3 large apples, quartered

3 tbsp butter

3/4 cup sugar

pie dough for a single crust