Creamy White Chicken Chile

 Creamy White Chicken Chile

2 Tbsp olive oil

1 medium onion, chopped

2 poblano peppers, seeded and chopped

4 cloves garlic, minced or grated

4 cups chicken broth

1/2-3/4 cup green chilies

2 tsp cumin

1 tsp smoked paprika

1/2 tsp oregano

1/2 tsp coriander

1/4 tsp cayenne pepper

salt and pepper to taste

4 oz cream cheese, at room temp

1 1/4 cup frozen corn

2 cans cannellini beans

2 1/2 cup shredded chicken, rotisserie is best

1 Tbsp lime juice

2 Tbsp cilantro, chopped

Optional toppings to serve with:

Tortilla strips/chips

avocado

Monterrey Jack and cheddar cheese

sour cream

limes

cilantro

Heat olive oil in a large pot over medium-high heat. Add onion and saute 4 minutes. Add poblano peppers and saute for another 3 minutes until onions are golden and pepper begin to soften. Add garlic and saute 30 seconds longer.

Add chicken broth, green chilies, cumin, paprika, oregano, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil then reduce heat to medium-low and simmer 15 minutes.

Drain and rinse beans then measure out 1 cup. Set whole beans aside, transfer 1 cup beans to a food processor along with 1/4 cup broth from soup, puree until nearly smooth

Add cream cheese to soup along with corn, whole beans and pureed beans and stir well. Simmer 5 - 10 minutes longer.

Stir in chicken, fresh lime juice and cilantro. Serve with toppings of your choice.

Fondant Potatoes

Fondant Potatoes

6 medium russet potatoes

6 cloves garlic (Or more if you love garlic*)

4 Tbsp butter

1 tsp salt

1 tsp pepper

2 Tbsp avocado oil

4 sprigs fresh thyme

1 1/2 cups chicken broth

Peel potatoes. Trim the ends**, then cut each potato in half crosswise to make small cylinders. You should now have 12 flat potato rounds. Place the potatoes in a large bowl and cover with cold water. Let sit for 20 minutes at room temperature to remove excess potato starch. 

Preheat the oven to 400ºF. Lightly smash and peel garlic. Cut butter into 8 pieces

Drain potatoes and rinse with cold water. Pat dry with paper towel. Season potatoes with salt and pepper. 

Heat 2 Tbsp avocado oil in large oven-safe skillet over med-high heat. Add potatoes cut side down in a single layer and cook 6-7 mins, until golden brown. Flip potatoes using tongs and add garlic, butter, and thyme. Cook until butter begins to foam and starts to brown, 2-3 mins. Add chicken broth. 

Transfer skillet into oven and bake for 30-35 mins, until potatoes are fork tender and lightly browned on the sides. 

*The garlic is absolutely delicious after it is all cooked down, so if you love garlic, definitely add more.

**I tossed the cut ends of the potatoes in the pan when I added the garlic and thyme. They were also delicious and then you don't waste anything. 

Grilled Chicken Marinade

Yummy Grilled Chicken Marinade

1/2 cup oil

1/2 cup balsamic vinegar

1/4 cup soy sauce

1/4 cup Worcestershire sauce

1/8 cup lemon juice

3/4 cup brown sugar

2 sprigs fresh rosemary roughly chopped or 2 tsp dried rosemary

2 Tbsp Dijon mustard

1 1/2 tsp salt

1 tsp pepper

2 tsp garlic powder

6 (~3 lbs) chicken breasts or thighs

Combine all marinade ingredients in a ziplock bag and mix together. Remove 1/2 cup marinade to save for basting during cooking. Add chicken. Marinate for minimum of 30 mins up to 24 hours. 

Remove chicken and pour marinade into a sauce pan. Bring marinade to a boil and boil for 5 mins. Sauce will thicken slightly. If you want a thicker sauce, you can thicken the sauce more with cornstarch and water.

Grill chicken.

Serve with potatoes.

Mediterranean Quinoa Bowls

 Cooked quinoa (can also use rice or couscous)

diced cucmbers

kalamata olives, sliced

cherry tomatoes, cut in half

chickpeas

fire roasted corn

shredded carrots

pepperoncinis

feta

diced peppers

hummus

Roasted Red Pepper sauce

Lemon dill sauce

favorite greek dressing

Top cooked quinoa with your preferred toppings and dressings.

Lemon Dill Sauce

 1 cup greek yogurt

2 Tbsp mayo

2 Tbsp fresh lemon juice

1 tsp lemon zest

1/4 cup fresh dill

sea salt and fresh ground black pepper to taste

In a small bowl, whisk together yogurt, mayo, lemon juice, zest and fresh dill.

Season with salt and pepper to taste.

Refrigerate in a sealable jar for up to a week in the fridge.

*Best if made a couple hours ahead

**We like to to use this sauce on our Mediterranean quinoa bowls. 

Feta and Roasted Red Pepper Dip and Sauce

 4 oz feta, room temperature

1/4 cup greek yogurt

1/2 cup roasted red peppers

1 clove galic, minced/grated

2 tsp fresh lemon juice

1/2 tsp oregano

1/2 tsp paprika (can used smoked paprika and half of each)

1/2 tsp pepper

1/8 tsp cayenne pepper (optional)

Put everything in a blender and puree until smooth.

*We like to use this as a sauce on our Mediterranean quinoa bowls.

Thai Coconut Red Curry Chicken

 3 Tbsp coconut oil

1 large sweet Vidalia onion, diced small

1 pound chicken breast or thighs, diced into bite size pieces

3 cloves garlic, finely minced or pressed

1 Tbsp fresh ginger, finely chopped, or 2 tsp ground ginger

2 tsp coriander

1 (13 oz) can coconut milk

1 1/2 cups shredded carrots

1-3 Tbsp Thai Red Curry Paste, to taste

1 tsp salt

1/2 tsp black pepper

3 cups baby spinach leaves

1 Tbsp lime juice

1-2 Tbsp brown sugar, optional and to taste

1/4 cup cilantro, chopped (basil may be substituted)

rice, quinoa and/or naan for serving

In a large skillet, saute onion in oil over medium-high heat until they begin to soften, about 5 mins, stirring occasionally.

Add the chicken and cook for an additional 5 mins, or until chicken is done. Stir often.

Add garlic, ginger, coriander and cook for about 1 min, until fragrant, stir frequently.

Add coconut milk, carrots, curry paste, salt, and pepper. Stir to combine. Reduce heat to medium and allow sauce to gently simmer for about 5 mins and sauce has thickened slightly.

Add spinach, lime juice and stir. Cook until spinach it tender. Add brown sugar to taste.

Sprinkle with cilantro and serve over rice with naan.

*I double this recipe when I make it for my family.