C is for Chicken

It's definitely Chili weather here in Michigan, and we have been enjoying a lot of it.   This version is made with lean white-meat chicken breast and white beans, flavored with green chiles and cumin.  It is scrumptious.

C is for Chicken..........

Black Bean and Sweet Potato Chili and a Book Review #SundayFunday

This delicious, colorful, vegetarian chili is so hearty that your carnivores won't even realize that it doesn't contain any meat.

It's National Sweet Potato Awareness Month.......

Panera Copycat Turkey Chili #SundayFunday

This delicious soup is nutritious, filled with lean turkey and tons of veggies.  It is also gluten and dairy-free as is the version offered at Panera Restaurant.  This is my adaptation of their recipe.

Amy of  Amy's Cooking Adventures invited the Sunday Funday Bloggers to share Fast Food Copycat Recipes.......

Indian Spiced Chili and the Weekly Menu #ChiliCookoff

This chili is filled with the warm spices and flavors found in Indian food.  It is colorful and delicious.  A perfect Fall meal.

The Festive Foodies are having a Chili Cook-Off.......

Chicken Chili Verde and the Weekly Menu #SoupSaturdaySwappers

This delicious chili is ready in less than half an hour containing simple ingredients from your pantry for a quick, warming bowl of comfort after a day of playing in a Winter Wonderland.

The Soup Saturday Swappers are helping our readers prepare for National Chili Day.......

Leftover Roast Pork Chili #ChiliCookOff

I love the "cook once, eat twice" idea of Menu Planning.  In this meal I use leftover roast pork and gravy combined with Mexican beer and spices to make a quick and delicious meal.

It is National Chili Month........

Leftover Chili Burritos #SoupSaturdaySwappers

I often make dinners with leftovers in mind, especially now that my family has shrunk but I still cook for an army.  One of those planned leftovers that I make quite often is Leftover Chili Burritos.  It is a family favorite here and it is sure to become a favorite at your house as well.

The Soup Saturday Swappers are repurposing leftover soup today......

Chili Mac #SundayFunday

Easy and tasty, this one pot meal is sure to bring back fond childhood memories and become a new family favorite.

It's time for the Sunday Funday Bloggers........

Chicken Chili with Sweet Potatoes #SoupSaturdaySwappers

This southwestern style chili made with chicken and sweet potatoes is a perfect one pot meal.  Crumble up some tortilla chips to add instead of crackers. Serve it up with some cornbread or tortillas. Pour yourself a Margarita or Cervesa and ENJOY!!

Join the gang over at Soup Saturday Swappers as we celebrate National Potato Month.....

Slow Cooker Chicken Chili #ChiliCookOff

This chicken chili chock full of southwestern flavors is easy as can be.  Just place everything into your slow cooker and walk away.  When you are ready for dinner it takes only a moment to cut up the chicken and add the creamy cheesy surprise that makes this dish so amazing.

The Festive Foodies are having a Chili Cook Off today.......

Instant Pot Pork and Pumpkin Chili #PumpkinWeek

 This spicy, delicious chili is a perfect fall meal.  The pork is fork tender and the flavors are warm and comforting.

Welcome to Day 4 of Pumpkin Week........

Green Pork Chili #SoupSaturdaySwappers

This Green Pork Chili starts off by roasting the vegetables, searing the pork and then braising it until the meat is amazingly tender and flavorful.

Serve it up with some warmed tortillas and you have a complete, hearty meal........

Steak Fajita Chili #ChiliCookOff

Chunks of steak braised until tender with all of your favorite Fajita flavors.

This recipe is made in a slow cooker so that when you walk in the door after a long day all you need to do is ladle the chili into a bowl, top with cheese and sour cream, pop open a cerveza and say ahhhhhhhhhh.....

Roasted Garlic Turkey Chili #OurFamilyTable

This white chili is loaded with layers of flavor from roasted chile peppers and a whole bulb of garlic.  It is one of the best bowls of chili I have eaten.

The From Our Dinner Table Group are sharing Game Day Chili Recipes........

Summer Veggie Chili #SoupSaturdaySwappers

Chock full of your favorite summer vegetables this delicious chili is quick to make and makes an amazing Meatless Monday meal.  Delete the toppings and you have a perfect vegan meal.

Welcome to Soup Saturday Swappers...........

Mexican Beer Chili #NationalBeerDay

Tender pieces of pork in a slightly spiced broth made with a rich, dark Mexican beer is sure to be a crowd pleaser at your next tailgate party.

It is National Beer Lover's Day.....Bottoms Up.......

Holiday Leftovers; Mediterranean Chili with an American Wine #WinePW #MerlotMe

Thanksgiving is coming......fast....so we, the members of Wine Pairing Weekend, decided to share some American wines that are perfect for serving up for this American Feast.

Most of us roast a turkey for Thanksgiving.  Some of us have a second or third meat.  I usually have fresh kielbasa and sometimes will include a beef recipe of some sort, depending on how many guests I am serving.

Mashed potatoes, stuffing, cranberry sauce, buttered corn and pumpkin pie always make the menu at our house for Thanksgiving.  I try to add variety each year by changing up the appetizers, soup, salad and second dessert that I offer.

We always have wine and normally that wine is an American wine, mostly because Frank and I are huge California wine fans.  When guests arrive we offer cocktails or sparkling wine with the appetizers and then I try to pair a wine with each course that I am serving as shown in the menu above.

There is no hard and fast rule that you must  drink white wine with fish and poultry.  Much of the decision on what wine to pair with these dishes depends on how they are prepared.  Roasted poultry, including turkey, pair very well with Pinot Noir and Merlot.

Today, I am showcasing a Merlot from Rutherford Hills that I received as a sponsor gift during the
#Merlotme event that takes place each October.  You can learn more about #Merlotme by going to this post or following the hashtag on social media.

I was not familiar with Rutherford Hills prior to being supplied this bottle so I went to their website and did a little research.  Rutherford Hills is located in Napa Valley, it was founded in 1972 and was one of the pioneers in the development of California Merlot.  The grape growers who started this winery Merlot grapes because the terroir is so similar to that of the Merlot growing regions of Bordeaux.

The Terlato family bought the vineyard in 1996 and brought the business into their guiding principle "Quality is a way of life".   Those of you familiar with my blog know that while I appreciate sponsors and getting free samples, I never allow that to affect my posts.  I always give my 100% honest opinion.

In fact, this bottle was not the bottle we originally opened to pair with this dinner.  The first bottle we opened was fine but not wonderful and I wanted to showcase a wonderful bottle for you to enjoy on Thanksgiving.  We set the first bottle aside to enjoy another time and opened the Rutherford Hills.

The wine poured deep and rich.  The first thing I noticed was the smoothness of the wine and the rich finish....reminding me a bit of chocolate that is left to melt in your mouth.  Not the sweetness of chocolate as this wine is not sweet at all but fruity and full. It reminded me of the feeling left in your mouth from melting chocolate.

I think this wine would be a wonderful addition to your Thanksgiving table.  I was going to roast a chicken to pair with this wine so that I could, sort of, replicate a Thanksgiving meal.  I changed my mind though and decided to share with you this Mediterranean Chili made with turkey.

As with any good chili, the secret is layering the flavors.  In this case the flavors I have chosen come from the Mediterranean. I started off with ground turkey but this can easily be made with leftover Thanksgiving turkey, just omit the first step of browning the turkey and add cut up cooked turkey along with the tomatoes.

I chose to flavor the chili with pepperocini, dried Italian seasoning and fresh oregano.  I used red onion, fennel bulb, zuchinni , chicken stock and some lemon juice along with canned tomatoes and canned white beans.  I was very pleased with the results.

I will be keeping an eye out for this wine the next time I go to the market.  I hope to find a couple of bottles to serve up with our Thanksgiving Dinner.  Join us again next month as we discuss Giving the Gift of Wine.

Mediterranean Chili

1 lb. ground turkey (or leftover turkey, chopped)

1 T. olive oil

1 fennel bulb, chopped

1/2 red onion, chopped

1 lg garlic clove, minced

2 t. Italian seasoning

salt and pepper to taste

2 pepperoncini, seeded, stemmed and diced

1 (15 oz) can of diced tomatoes with juices

1/2 c. chicken broth

1 med. zucchini, diced

1 (15oz) can white beans (I used Great Northern)

juice and zest of 1/4 lemon

3 sprigs fresh oregano

Crumbled Feta Cheese for garnish, if desired.

Brown turkey in olive oil heated  in soup pot over med high heat. Add the fennel, onion and garlic.  Season with Italian seasoning, salt and pepper.  Cook and stir until fragrant and vegetables start to soften.  Add the tomatoes, broth, pepperoncini, zucchini and oregano.  Stir to combine and let simmer for 20-30 minutes until flavors meld and vegetables are tender.  Stir in the lemon zest and juice.  Taste and season with additional salt and pepper if needed. Garnish with crumbled feta cheese, if desired.  Print Recipe

Other Thoughts on American Wine Pairings

• Culinary Adventures with Camilla is Celebrating an American Holiday with Two Bay Area Darlings: Cowgirl Creamery + Donkey &Goat Winery.
• Wine Predator enjoyed American Wine, American Meal: Duck with Napa's Duckhorn Merlot.
• L'Occasion is sharing 5 American Wines for Thanksgiving.
• Cooking Chat will be sharing Roast Turkey Breast with Cranberry Merlot Sauce.
• A Day in the Life on the Farm will be discussing Holiday Leftovers; Mediterranean Chili with an American Wine.
• Pull That Cork is Celebrating Thanksgiving and Mercer Wine Estates

Chocolate Chili #Choctoberfest

Welcome to Day 2 of Choctoberfest, where we are sharing all things chocolate all week long.  This fun event is hosted by the gals over at PinterTest Kitchen and sponsored by Imperial sugar among others.

You can read all about our sponsors and enter to win some great prize packages by going to my Welcome Post.  As an added bonus, you will also find a recipe for some Bootiful Halloween Bark.

Today I am sharing with you a savory recipe.  Yes, chocolate can be savory too.  This chili gets it's deep, gorgeous color and great depth of flavor from the addition of  cocoa.

We were sent some Gourmet Baking Cocoa from one of our sponsors, Rodelle.  I was happy to use this product in my chili today and in baking that I will be sharing with you during the week.  The cocoa is of high quality and dutch processed.  I did not receive any monetary compensation from Rodelle or any of the other sponsors and, as always, all opinions voiced in this blog are 100% my own.

Topped with shredded cheese and a dollop of sour cream and served with a side of jalapeno cheese cornbread or tortillas, this chili makes a hearty lunch on a brisk fall day.

Chocolate Chili

inspired by a recipe from Paula Deen

1 lb. ground beef

1/2 small onion, chopped

1/2 T. chili powder

1 t. cumin

1 T. unsweetened cocoa powder (I used Rodelle)

1 clove garlic, minced

1 jalapeno pepper, seeded and minced

1 (15 oz) can pinto beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 dash hot sauce (I used Tobasco)

1/2 t. dried basil, crushed

1 (15 oz) can diced tomatoes with juices

1 (15 oz) can tomato sauce

1 c. beef broth

Shredded cheese and sour cream for garnish, if desired

Place the ground beef in a large pot or dutch oven placed over med high heat. Cook and stir, breaking up the beef for a couple of minutes.  Add the onions, chili powder and cumin.  Cook and stir until combined and onions are starting to soften.  Add the cocoa,  garlic and jalapeno and cook for a few more minutes.  Stir in the the beans, hot sauce and basil.  Add the tomatoes with their juice, tomato sauce and beef broth.  Cover and simmer for an hour, stirring occasionally.

Garnish with cheese and sour cream if desired.  Print Recipe

More Day 2 Choctoberfest Recipes

An InLinkz Link-up

Italian Chili

A few weeks back I had my friend Tamie and her kids over for a casual dinner and games.  I made a simple dinner of Italian Chili served up with a side of Italian Nachos.

What is Italian Chili?  Glad you asked.  It is much like Mexican Chili but using Italian ingredients.  Italian Sausage instead of ground beef.  Italian seasonings instead of chili powder.  And a surprise ingredient.....pepperoni.

It cooked up fast and everyone loved it.  I could have made a double batch and still not had any leftovers.  

I adapted this recipe from one found in Cuisine at Home.  I used beef broth instead of chicken broth because that was what I had in the cupboard, and I removed the skins from Italian Sausage links to get the bulk sausage

What are Italian Nachos?  You will just have to wait and see.  I will be posting more about them during Sunday Supper when we celebrate Fresh Tomatoes.

Italian Chili

adapted from Cuisine at Home, February 2008 Issue

1 lb. Italian sausage, bulk or casings removed from links

1 lg. onion, diced

2 cloves garlic, minced

1/2 lb pepperoni sticks, cut into bite size pieces

1 T. tomato paste

1/2 c. dry red wine

2 T. balsamic vinegar

2 (28 oz) cans whole tomatoes

1 c. beef broth

1 (15 oz) can Cannellini beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 T. dried Italian seasoning

salt and red pepper flakes to taste

Sour cream and fresh basil to garnish

Saute sausage in large pot over medium high heat until brown.  Add the onions, pepperoni and garlic. Cook until onions are softened, about 5 minutes.  Stir in the tomato paste.  Add the wine and vinegar. Cook and stir, scraping up any bits stuck on the bottom of the pan, until the liquid is nearly evaporated.  Add the tomatoes and broth.  Bring to a simmer and cook for 20-30 minutes.  Stir in the beans, Italian seasoning, salt and red pepper.  Cook until heated through, about 5 minutes.  Garnish each bowl with sour cream and basil leaves. Print Recipe

Leftover Bean Salsa Chili #SoupWeek

It's Day 3 of Soup Week.  Prior to this week, Sue of  A Palatable Pastime invited us to post any past soup recipes we had shared to the Pinterest page.  Wow.....I have posted A LOT of soups!  It took me a good while to share them all on pinterest and that didn't include this week's recipes.

It's all good though because I love soup.  Every season is a reason for soup in my book.  In fact, I like soup and stews so much that I have started a new group called Soup Saturday Swappers.  Our first posts go live on the 21st of this month which just happens to be National Soup Day.

This soup was created to use up some Bean Salsa that I had made to take to a holiday party.  This recipe makes a ton.  I placed half of it into a bowl surrounded by chips on a platter that I was giving to the Bendas, who were throwing the party, as a hostess gift.  I had half left that I had put into my refrigerator planning on serving it here during the holidays as well.

Bean Salsa
adapted from my friend, Bob's, recipe

1 (15 oz) can Navy Beans, drained and rinsed
1 (15 oz) can Kidney Beans, drained and rinsed
1 (15 oz) can Black Beans, drained and rinsed
1 (15 oz) can sweet corn, drained
1 small jar diced pimentos, drained
1 small can diced green chiles, drained
1 lg. jalapeno, seeded and diced
1 handful cilantro leaves, chopped
1 yellow pepper, chopped
1 stalk celery, chopped
1/2 small sweet  onion, chopped
1/2 c. extra virgin olive oil
1/4 c. vinegar
1/4 c. sugar

Place all the beans, corn, pimentos, chiles, jalapeno, cilantro, pepper, celery and onion into a large bowl.  In a small saucepan over med high heat bring the oil, vinegar and sugar to a boil, stirring to dissolve sugar.  Let cool and pour over the vegetables. Refrigerate overnight.  Let stand at room temperature for at least an hour before serving.  Print Recipe

We were scheduled to have Chili on the Weekly Menu for the Monday following the party hosted by the Bendas.  When I went into the pantry for the beans I remembered that I had the remaining bean salsa in the refrigerator.  I knew that this would make a great base for my chili dinner that evening. We loved it!! I don't normally add peppers, corn or celery to my chili but after this version I am rethinking that for sure.

Bean Salsa Chili

1 lb. ground beef

2 t. chili powder or more to taste

salt and pepper, to taste

2-3 c. leftover Bean Salsa (recipe above)

1 (15 oz) can diced tomatoes with chiles

1 (15 oz) can tomato sauce

Place ground beef in a large pot or dutch oven, season with chili powder, salt and pepper.  Cook over med high heat until browned.  Drain if necessary.  Add bean salsa, tomatoes and tomato sauce.  Bring to a boil, reduce heat and simmer for 20-30 minutes for flavors to meld.  Print Recipe

I hope you enjoy this and all the other soups being shared today.  Don't forget to stop by tomorrow to see what we have in store for you.

Wednesday's Soups

• Cheat 'n' Eat Vietnamese Soup from Palatable Pastime
• Pulled Pork Enchilada Verde Soup from Cooking with Carlee
• Leftover Bean Salsa Chili from A Day in the Life on the Farm