Category Archives: Soups and Salads

Brent’s Chicken Chili

It’s finally Fall here in Atlanta. At least I hope so. But, these past few days sure have felt like Fall and they’ve made me want chili¬†really bad. I was telling my boyfriend last night about the many status updates on Facebook I saw of people making chili for dinner. We got into a long conversation about how when we first started dating 3 years ago we made chili all the time. Well, it’s that time again, folks. CHILI TIME! I’ve been to lots of chili cook offs, I’ve even hosted a few at my house, and you know who wins everytime for the best chili? BRENT! So, without his permission, I am giving you his recipe. Sorry, Brent ūüė¶

(He’ll get over it, because he loves me!)

Brent’s Chicken Chili

Ingredients:

  • 2 large chicken breasts, cubed
  • 1 can black beans, unflavored
  • 1/2 cup jalapeno, chopped
  • 1 can diced tomatoes
  • 1 packet chili seasoning

Directions: In one deep pan, blend the black beans, jalapeno, tomatoes and chili¬†seasoning. Heat on medium/high. Cook the cubed chicken in a separate pan. Stir the black bean mixture every now and then so it doesn’t stick to the pan. After chicken is cooked completely through, mix in with bean mixture. Stir and continue on medium/low heat. Serve hot with crackers, Fritos, sour cream… whatever fixins you want to use.

Have fun and Happy Kitchening!

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Comfort Food Sunday

Good morning friends

Today starts the first of many “Comfort Food Sundays”. I’m feeling a little under the weather today so I figured that I would post a yummy soup recipe. I mean, honestly, who gets a cold in August? Anywho, enough about me and my sickness. I want all of you to take a seat and clear your minds because this soup is out of this world. Yeah, yeah Panera Bread has potato soup, too, but it’s nothing like this one. Especially since this one isn’t loaded with calories. I call it Light Loaded Potato Soup and it goes a little something like this…

Light Loaded Potato Soup
Yield: 4 servings

  • 4¬† (6-ounce) red potatoes
  • 2¬† teaspoons olive oil (lighter flavor)
  • 1/2¬† cup chopped onion (yellow)
  • 1 1/4¬† cups lower-sodium chicken broth
  • 3¬† tablespoons all-purpose flour
  • 2¬† cups¬† 1% low-fat milk, divided
  • 1/4¬† cup¬† reduced-fat sour cream
  • 1/2¬† teaspoon¬† salt
  • 1/4¬† teaspoon¬† freshly ground black pepper
  • 3¬† bacon slices, halved (turkey bacon)
  • 1/3¬† cup¬† shredded cheddar cheese
  • 4¬† teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk in measuring cup; add to pan then add the remaining 1 1/2 cups milk. Bring to a boil; stir often, being careful to not let the milk boil over. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Scoop potato into soup and discard potato skins. Coarsely mash potatoes into soup using a potato masher (or a fork).  Ladle soup into four bowls and top with cheese, green onions, and bacon.
AND THIS IS WHAT YOU GET!!!!!!!! Yummmmm…
This recipe is “souper” easy to make. See what I did there? I hope everyone is feeling on top of their game today. And, even if you’re not feeling under the weather like me, this is also good hang-over food. Very base-y. OK, sorry, I didn’t mean to remind you of last night. Enjoy this recipe, let me know what you think of it and HAPPY KITCHENING!
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