Chicken

Buffalo Chicken Chili

January 6, 2014 by Kay 5 Comments

I am so excited to start posting recipes that aren’t a sweet or treat. For my first non-sweet treat, I am featuring Buffalo Chicken Chili. I made this for the play-off game between Green Bay & San Francisco. I have a lot of “buffalo” lovers in my family, so this went over really well, I think it earned a 5 Star from everyone. I don’t care for things with too much heat, but this was just perfect.

The lowest temperature today was a -50, that’s right, I said a negative 50! I still made it to work and my car started when I left, thank goodness. Did you make it into work today?

Buffalo Chicken Chili

You start by sauteing onion, celery and carrots until they are tender, then add in the garlic and spices.

Saute the vegetables and add the spices.

Then toss in the kidney beans. I used light and dark kidney beans, but you can pick any bean you like.

Add the beans.

Toss in the chicken. I poached some chicken breasts for this, but you could easily use a rotisserie chicken.

Toss in the chicken.

Next comes the tomato sauce and diced tomatoes. Then you let it cook over low heat to blend all the flavors.

Let it simmer.

After it is done simmering add in the hot sauce and cream cheese. If you like things extra hot, add in more hot sauce. Serve it up and top it with blue cheese.

Buffalo Chicken Chili

Soups and Chili are the perfect comfort food for football games and cold Wisconsin weather, try this one today! Enjoy!

Buffalo Chicken Chili

Rating: 51

Yield: 8 Servings

Buffalo Chicken Chili

Ingredients

2 tablespoons olive oil
1 large onion, diced
1 rib celery, diced
1 large carrot, peeled and diced
3 cloves garlic, chopped
5 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 pound chicken, cooked and shredded
2 (16 ounce) can’s Kidney Beans, drained
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes, undrained
1/4 cup your favorite hot sauce (I used Franks Red Hot)
4 ounces cream cheese, softened
crumbled blue cheese (optional)

Instructions

Heat oil in a 4-quart saucepan over medium heat. Add onion, celery and carrot. Cook 5 minutes; stir often.
Add the garlic and dried spices and cook until fragrant, about a minute.
Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
Stir in hot sauce and softened cream cheese until smooth. You can add more hot sauce if you like.
Serve topped with crumbled blue cheese, if desired.

http://www.lovefoodwillshare.com/buffalo-chicken-chili-2/

Adapted from Tidy Mom

Stuffed Chicken Caesar Sandwich

December 3, 2013 by Kay Leave a Comment

When I came across this recipe, I knew I would need to make it, as I have a love of Caeser Salads and I was looking for a way to incorporate the ever popular pretzel buns into a recipe. This is a fast and simple recipe that packs a lot of flavor. Serve with a fresh fruit salad and you have a refreshing lunch or buy the small pretzel buns and they would be great for a pot luck get together. If you are in a hurry, you can always use store bought Caeser Dressing. Fresh parmesan cheese is really key in this recipe.

Stuffed Chicken Caesar Sandwich

Ingredients

1 loaf French bread, or 6 small loaves
1 large head Romaine lettuce, torn into pieces
1/4 cup grated Parmesan cheese
2 cups chopped skinless rotisserie chicken breast
1/2 cup plain nonfat yogurt
1/2 teaspoon minced garlic
2 tablespoons lemon juice
1 teaspoon vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Instructions

If using large French bread, cut into 6 sections. Hollow out the inside and discard any extra bread. Toast the hollowed out bread until light brown.
In bowl, combine the lettuce, cheese, and chicken.
In small bowl, whisk together the remaining ingredients. Toss with the chicken mixture; stuff into each hollow toasted bread section. Serve.
Tip: The Caesar dressing may be used on a salad.

http://www.lovefoodwillshare.com/stuffed-chicken-caesar-sandwich/

This recipe was adapted from The Daily Meal

Stuffed Chicken Caeser Sandwich

Slow Cooker Thai Chicken

December 3, 2013 by Kay Leave a Comment

A slow cooker recipe can be a time saver. I assemble the dish before I head out to work in the morning and it’s nice to come home to the kitchen smelling so nice and dinner ready to eat. Thai food has a great aroma. My whole family loves Thai food, so in the last couple of years I have searched out Thai recipes to make at home. It doesn’t quite compare to going out to eat for Thai food, but it does taste good. Most Thai recipes contain coconut milk and a curry paste, both items are readily available at the grocery store.

Slow Cooker Thai Chicken

Ingredients

4 carrots, peeled and sliced into ½ inch pieces
2 celery stalks, sliced into ½ inch pieces
4 boneless skinless chicken breasts
Salt and pepper
3 tbsp. thai curry paste (green or red)
Zest and Juice of 1 lime
1 can (15 oz.) can coconut milk
¼ cup creamy peanut butter
2 tbsp. low sodium soy sauce
1 shallot, minced
Cilantro

Instructions

Layer the carrots and celery in the bottom of a slow cooker. Place the chicken breasts on top and sprinkle with salt and pepper.
In a mixing bowl, combine the curry paste, lime zest and juice, coconut milk, peanut butter, soy sauce and shallot. Whisk together and pour over the chicken and vegetables. Cook on low for 5 hours.
At this point, take out the chicken and vegetables and set aside. Add 1 tbsp. corn starch to the sauce and whisk together. Keep whisking until sauce is thickened, add back in the chicken and vegetables and cook for an additional 30 minutes. Serve on top of rice noodles or rice. Garnish with cilantro.

http://www.lovefoodwillshare.com/slow-cooker-thai-chicken/

Slow Cooker Thai Chicken

Chicken

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