Category Archives: fresno chili

Sausage and White Bean Soup

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Yesterday was a cold, drizzly, windy day here in Western Washington. I know you are thinking “cold, drizzly, and windy in Washington? NO WAY!” But yes dear friends, it was miserable. On top of mother nature bringing me down, I felt like I was coming down with a cold. I wanted to curl up under the covers in my jammies, I wanted to watch cheesy 80’s movies,I wanted my Mommy! But my jammies were in the laundry, and there were no 80’s movies on TV so I knew I would have to settle with something warm and yummy in my tummy. I took up the challenge and I ransacked my pantry. I was very happy with what I found.

Ahhh soup, glorious soup. As you all know I am a lover of all things “soupish”. Stews, Chowders, even Chili’s make me such a happy camper during the cold dreary months here in the Pacific Northwest. Which by the way last pretty much from October to July so I have tons of soup days!
I know I have mentioned that Kevin does not share this love of mine. In fact it is quite the opposite. He looks at soup as maybe and appetizer? He is looking for the real meal that goes with it. Many a time he has to walk away disappointed, or with a grilled cheese sandwich to supplement his meal experience. 
This evening though was much different though my friends. On this evening he was not only perfectly content with the idea of this soup as the main meal, he went back for seconds and thirds!! I was afraid to get between him and the pot for fear of being stabbed with his spoon!!! I have to agree though, this really is one of my favorite soups. You have the meatiness of the sausage, the creamy white beans, and just enough heat to make your mouth warm and tingly but it doesn’t blow the top off of your head. 
When a soup warms me, fills me up, and makes me want to curl up on the couch and purr with contentment, well I am just a happy happy camper!!
Sausage and White Bean Soup
3 tablespoons olive oil
1 pound sweet Italian turkey sausage
1 large sweet onion, chopped
4 cloves garlic, minced
2 jalapeno peppers, seeded and diced
4 stalks of celery with leaves, diced
1/2 cup fresh flat leaf parsley leaves, chopped
3 teaspoons dried oregano
Kosher salt and fresh cracked black pepper to taste
1 cup dry white wine
1 28-ounce can crushed tomatoes
1 15-ounce cans cannellini beans 
1 quart chicken stock
In a deep soup pot heat 1 tablespoon extra virgin olive oil over medium-high heat. Add sausage and  brown well, breaking it up into little bits. Remove sausage from pot and reserve.

To the pot add the remaining olive oil, onions, garlic, chili peppers, celery, parsley, oregano, salt, and pepper. Reduce heat to medium and cook for 5 minutes or so, stirring occasionally, until the onions are translucent. Add the white wine, scrapping the bottom of the pan to release any brown bits there might be. Return the sausage to the pot. Add the crushed tomatoes, cannellini beans, and chicken stock.

Bring to a boil, once boiling reduce heat to a simmer, cover the pot and let it cook for 30 mins stirring occasionally.

ENJOY!!!


Chicken Parmesan BLTs

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Hello to you fabulous foodies! Have you missed me? I sure have missed you!! I can’t believe this move has kept me away for 2 weeks! I can tell you that moving blows and I will never move again if I have anything to do with it. If we have to move, we will hire someone to do it next time instead of thinking we are 20 years younger and our backs, among other parts, were up to the task. My chiropractor asked me if I had been in a car crash!!! 

I am still trying to find places for all of my kitchen stuff, as this kitchen is waaaay smaller than my other one. It is proving to be quite difficult but I will prevail! I refuse to have my butt kicked by pantry items and pots and pans!! I am also having to learn how to cook on an electric stove, something I am not happy about I can tell you. Luckily Kevin had an electric stove before we met so he is helping me figure it out, but as soon as we can you can bet we will be installing a gas stove!!

Since I am organizing, and learning, I have not been able to cook any meals for the blog in my new home. I cooked our first real dinner in the new place last night. A simple pork loin with rosemary and garlic, mashed potatoes, and sauteed asparagus. After eating on the go for the last few weeks it was so nice to sit down to a nice quiet meal, just the two of us.

This sandwich was one of the last things I made in the old house. I am a bit obsessed with BLTs right now. I have been trying to turn everything into a BLT. Some are good, others not so much, but this was amazing, but a warning, is not a meal for those that don’t like mess. This is a great messy in your face sandwich. We loved it! I guess you could of course use a knife and fork if you want, but we didn’t and laughed at each other through yumms and mmms about how good it was. We have a few sammies on our list of ones to make again, and this is on it for sure! I hope you give it a try.

What is your favorite sandwich?

Chicken Parmesan BLTs
adapted from a recipe by Rachael Ray

  • For the Sauce:
  • 1 15-ounce can whole tomatoes (squish them in a bowl with your hands to break them up a bit)
  • 3 cloves of garlic, thinly sliced
  • 1 Fresno chili pepper, thinly sliced with seeds (can sub 1 teaspoon dried red chili flakes)
  • 2 tablespoons Olive Oil
  • Kosher salt (to taste)

  • For the Chicken Parmesan Cutlets:
  • 1 chicken breasts, halved across, 2 cutlets total
  • Flour, for dredging, in shallow dish
  • 1 large eggs, beaten in shallow dish
  • cup Panko breadcrumbs or homemade coarse breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup of fresh flat-leaf parsley leaves, finely chopped
  • Zest of 1 lemon
  • 3 cloves garlic, finely chopped
  • Kosher salt 
  • Coarse ground pepper
  • Olive oil for frying

  • For the BLT Topping:
  • 4 slicesthick-cut bacon
  • 1/2 cup light or fat free ricotta cheese
  • 2 tablespoons fresh thyme, finely chopped
  • Zest of 1 lemon
  • 2 tablespoons fat fee evaporated milk (can sub half-n-half)
  • A drizzle of Olive Oil
  • Kosher salt 
  • Coarse ground black pepper
  • Fresh mozzarella cheese, sliced to desired thickness
  • Lettuce, torn
  • 1 tomato, sliced
  • 2 crusty style hoagie rolls, toasted 

Preheat oven to 350 degrees F.

To prepare the sauce heat olive oil over medium heat. Add garlic and chilies, cook until fragrant and garlic is golden, about 3 minutes. Add tomatoes. Season with salt and simmer over low heat partially covered for 30 minutes, stirring occasionally.

Pound chicken cutlets to about 1/8 inch. Season them with salt and pepper. Set up three dishes, one with the flour, one with the eggs and another with the breadcrumbs, cheese, parsley, lemon zest and garlic. Coat chicken in flour, shaking off any excess then dip them in the egg and then in breadcrumb mixture. Fry in shallow oil over medium to medium- high heat until deeply golden. Keep cutlets warm in the oven on a rack placed on a rimmed baking sheet.

Combine the ricotta cheese in a bowl with thyme, lemon zest, olive oil, evaporated milk, and salt and pepper.

Remove the chicken from the oven and place rack at center of oven then switch on broiler. Toast the rolls and remove. Arrange chicken on roll bottoms in this order: cutlet, sauce, 2 slices mozzarella cheese. Broil until mozzarella is bubbly. Top with bacon, lettuce, tomato. Generously apply ricotta mixture to roll tops and set into place. Have lots of napkins!

ENJOY!!

2 servings

Spicy Chicken Tacos

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I was trying to figure out what to make for dinner and started thinking about the fact that Cinco De Mayo is coming up. I am a HUGE fan of Mexican food! I grew up in Southern California and Mexican food is a staple there. I probably ate Mexican food, be it in just the form of a burrito at home, to a sit down dinner at a restaurant, 3 to 4 times a week. Living here in Western Washington I miss good Mexican food. I decided to make some chicken tacos, but like many other foods in my house, they had to be spicy chicken tacos. I am not talking, blow the top of your head off or melt your tongue spicy. But these babies pack some heat. Your mouth will feel nice and warm. If you want to dial the heat back you can remove the ribs and seeds from the peppers, or substitute poblano for the anaheim chilis.
This recipe also uses one of my favorite ingredients, boneless skinless chicken thighs. You can get so much chicken flavor very quickly out of the thighs vs breasts. I buy my chicken thighs in multi packs from Costco. You get several packages of thighs in vacuum sealed plastic, so you can pop them in a sink full of warm water to thaw out quickly if you forget to plan something for dinner. Not like I have ever done that or anything. HA I am the QUEEN of forgetting to plan ahead!
Spicy Chicken Tacos

Ingredients

1 1/4 pound boneless skinless chicken thighs, cut into bite sized pieces
salt and freshly ground black pepper
2 tablespoons vegetable oil
2 fresno chilies, chopped
1 anahiem chili or 1 poblano pepper, chopped
1 large yellow onion, chopped
2 large cloves of garlic, finely chopped
1 tablespoon chipotle chili powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1/2 cup chopped fresh cilantro leaves, divided
1/4 white onion, finely chopped
8 corn or taco sized flour tortillas
sour cream for garnish
Liberally salt and pepper chicken. Preheat large skillet over medium-high heat. Add vegetable oil and chicken. Let the chicken cook for 5 minutes, stirring to make sure all sides get browned. Push chicken to the edges of the pan and add the chilies, garlic, and onion to the pan. Cook for 3 to 5 minutes stirring occasionally. Add chili powder, cumin, and coriander, stir to make sure all of the chicken and veggies are coated well. Reduce heat to medium and cover the pan. Cook for 15 minutes, stirring occasionally. Remove the lid and reduce heat to low, add 1/4 cup of chopped cilantro leaves, let cook on low while you prepare the tortillas.
Place tortillas in a damp paper towel and heat in the microwave for 45 seconds. Remove the tortillas from the paper towel and fill each tortilla with the chicken taco mixture. Top with sour cream (if wanted) and sprinkle some of the remaining cilantro leaves and finely chopped white onion.
Serve with refried beans.
Serves 4