Crockpot Chicken and White Bean Chili

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This is a nice change from a heavier, spicier beef chili. I like this dish a little more on the soupy side. If you like a thicker chili, add less chicken broth and definitely add the masa harina to help thicken. Serve the Crockpot Chicken and White Bean Chili with cornbread or fresh tortillas.

I think this could easily be made into a crockpot freezer meal. Add all of the ingredients except for the canned beans and masa harina to a gallon-sized freezer bag. Freeze flat. You could make several at one time and have them on hand for easy crockpot meals. The day before cooking, place the frozen bag in the refrigerator to defrost. Place the defrosted contents of the bag in the crockpot with the drained canned white beans and cook 6 – 8 hours on low or 3 – 4 hours on high. Stir in the masa harina/water slurry 30 minutes before serving.

chicken-and-white-bean-chili

Crockpot Chicken and White Bean Chili

1 1/2 pounds boneless, skinless chicken breasts (about 3 large breasts)
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon Mexican oregano
1/4 teaspoon ground cayenne (or to taste)
1 teaspoon salt (or to taste)
1 large onion, chopped
1 green bell pepper, seeded and chopped
3 cloves garlic, minced
2 jalapenos, stems and seeds removed and finely chopped
1 4 ounce can roasted chopped green chiles, drained (or the equivalent of chiles you roasted yourself)
2 15.5 ounce cans white beans (Great Northern, Cannellini, Navy), drained
1 cup frozen corn
2 cups chicken broth
2 tablespoons Masa Harina mixed with enough water to make a slurry

Possible toppings:
fresh cilantro, chopped
cheese, shredded (Monterrey jack, pepper jack are great options)
avocado, sliced
lime wedges
serranos, sliced

Place chicken breasts in the bottom of the crockpot. Sprinkle the cumin, coriander, paprika, Mexican oregano, cayenne, and salt over the chicken. Add the onions, bell pepper, garlic, jalapenos, roasted chiles, white beans, corn, and chicken broth. Cook on low for 6 – 8 hours or on high 3 -4 hours.

30 minutes before serving, remove the chicken breasts and shred with a fork. Return the shredded chicken to the crockpot. Stir in the masa harina/water slurry and continue to cook 30 minutes until the chili is thickened.

Serve and let each person customize their toppings.


Chicken with Balsamic Blueberry Sauce

Chicken with Balsamic Blueberry Sauce

One of the blueberry bushes in my yard is heavy with blueberries right now. Being a fan of savory fruit sauces, I used some of the fresh berries to make this dish for dinner tonight. It was really, really good. Served alongside some roasted fingerling potatoes, this was a meal worthy of a special occasion.

Fresh Blueberries sm

This recipe makes enough sauce for four generous servings. If you are cooking 2 chicken breasts, only use half of the sauce and save the remainder for another time. I think it would be excellent on salmon.

Chicken with Balsamic Blueberry Sauce

2 – 4 chicken breasts
2 tablespoons olive oil
2 tablespoon butter
1/4 cup finely chopped Vidalia onion (or favorite sweet onion)
1 cup fresh blueberries (frozen should be a fine too)
1/4 cup balsamic vinegar
2 tablespoons honey (you may want to add an additional tablespoon of honey if your blueberries are not very sweet – taste the sauce and adjust as necessary)
salt and pepper, to taste

Preheat the oven to 400º F.

Heat the olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper. Add to the skillet. Brown the chicken breasts on both sides. Place the seared breasts in a baking dish and place in the oven.

Add 2 tablespoons of butter to the skillet the chicken was seared in (no need to clean it out). When the butter is melted, add the finely chopped onion. Cook, stirring, until softened and starting to caramelize. Add the blueberries and cook for 1 minute. Add the balsamic vinegar and honey. Reduce the heat and simmer, stirring frequently, until slightly thickened, about 5 to 10 minutes. Keep warm.

Spoon some of the sauce over the chicken breasts and return them to the oven until cooked through, about 10 more minutes.

Serves 2 – 4.


Crockpot Pineapple Pulled Pork

Crockpot Pineapple Pulled Pork

It’s hard to believe I never used a crockpot until a few years ago. I was totally missing out. There are some things that are just so much easier to cook in the crockpot, meat being the first thing that comes to mind. It’s my go-to method when I need shredded chicken, beef, or pork.

I have been experimenting with different ways of preparing pork roast in the crockpot. This one turned out well. The pineapple juice made the meat even more tender and the sweetness complimented the flavor of the pork (I think pork need a little sweeness).

I pulled the pork and made sandwiches with it on Rosemary Focaccia and topped with Pickled Collards for crunch and acid and a drizzle of BBQ sauce. So good. It would have been better if I hadn’t totally mucked up the focaccia (I ran out of flour and subbed whole spelt flour….turned out very dense), but even good cooks mess up sometimes. It’s OK. Learn and move on.

Crockpot Pineapple Pulled Pork on Rosemary Foccacia with Pickled Collards

Crockpot Pineapple Pulled Pork

1 4 – 5 pound Boston butt pork roast
1 medium onion, thinly sliced
1 20 ounce can crushed pineapple with juices
Favorite dry rub (or use recipe below), about 1 tablespoon per pound of meat

Rub the pork roast with the dry rub. Layer the sliced onions on the bottom of the crockpot. Place the seasoned pork roast on top of the onions. Dump the pineapple and juices over the pork roast. Place the lid on the crockpot and cook on low for 10 hours or on high for 5 hours. The meat should be very, very tender.

Remove the cooked pork from the crockpot, leaving much of the pineapple and onion. Remove any fat. Shred the pork with two forks.

Crockpot Pineapple Pulled Pork Spice Rub

Dry Rub

2 tablespoons brown sugar
2 teaspoons paprika
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

Combine all the ingredients. This makes a perfect amount for a 4 – 5 pound roast.


Stewed Yellow Squash and Tomatoes

Stewed Yellow Squash and Tomatoes

This dish just screams, “summer!!” And it’s perfect for those summer months when you are overrun with squash.

You can make this with zucchini instead of yellow squash or with a combination of both. You can also use fresh tomatoes instead of canned, but you may need to add a little bit of water to the skillet with them.

Stewed Squash and Tomatoes

Stewed Yellow Squash and Tomatoes

1/4 cup olive oil
1 large onion, chopped
4 medium yellow squash, cut into bite-size chunks
2 cloves garlic, minced
1 14.5 ounce can diced tomatoes, with juices
salt and pepper, to taste

Heat the olive oil in a skillet over medium-high heat. Add the onion, and cook, stirring often, until softened, about 10 minutes. Add the squash and season with salt and pepper. Cook, stirring often, until the squash is just tender (but not mushy), about 10 minutes. Add the minced garlic and cook one minute longer. Next, add the diced tomatoes and their juices. Lower the heat slightly and continue to cook, stirring often, until most of the liquid has cooked out and the squash has reached the desired tenderness, approximately 5 minutes. Season to taste with more salt and pepper.


Collard Greens Slaw (2 Ways)

Collard Greens Slaw 2 Ways

Last week when I posted the Pickled Collard Greens recipe on my Facebook page, a friend of mine commented that she liked Collard Greens Slaw. I thought the idea of making slaw with collards was interesting, but didn’t get any details from her.

Today, I decided to try making slaw with collards. I had a couple of bunches of collard greens from my CSA in the fridge that I need to use. For the sake of experimentation,  I made two different dressings, my basic coleslaw dressing and the dressing that I used on my Broccoli Salad. I mixed up a bowl of collards, red cabbage, carrot, and green onions. The combination of the green, purple, and orange colors is so beautiful! I divided the mixed veggies and dressed 1/2 with one dressing and half with the other dressing. Honestly, both resulting slaws were good. My husband preferred the vinegar-based slaw and I slightly favored the mayo-based slaw. I thought the slaws were best eaten the day they were made.

Collard Greens Slaw (2 Ways)

1/2 bunch collard greens, washed, dried, center rib removed, thinly sliced
1/4 head red cabbage, cored and thinly sliced
1 large carrot, shredded
2 green onions, thinly sliced
dressing of your choice, recipes below

Combine the collards, red cabbage, carrot, and green onions in a large bowl. Add the dressing, tossing well to coat the veggies. Refrigerate until ready to serve.

Creamy Collard Greens Slaw

Mayonnaise-Based Dressing

1/4 cup mayonnaise
1 tablespoon sugar
1 1/2 tablespoon vinegar
salt and pepper, to taste

Combine the ingredients in a small bowl.

Vinegar Based Collard Greens Slaw

Vinegar-Based Dressing

1 tablespoon Dijon mustard
1 tablespoon sugar
4 tablespoons white wine vinegar
1 tablespoon canola oil
salt and pepper, to taste

Combine the ingredients in a small bowl.


Pickled Collard Greens

Pickled Collard Greens

I get the most amazing collard greens from my CSA. Sometimes I get an overwhelming amount of amazing collard greens from my CSA. It’s a challenge I gladly accept. I’m always trying to think of interesting ways to prepare them. This morning I put a Boston Butt pork roast in the crockpot with dinner plans for pulled pork sandwiches on homemade Focaccia bread. I was staring into the fridge and the idea of pickling the collards popped into my head. I have pickled mustard greens before and enjoyed using them as a condiment. Why not collards? Y’all, they turned out so good. They were excellent on the pulled pork sandwiches. I kind of wish I had made a double batch.

These sweet and sour collard greens would also make an excellent side dish. Just cook the collards until tender (about 20 minutes longer than stated in the recipe) and serve warm. I could easily drink the pickling/cooking liquid. : )

Pickled Collard Greens

1 large bunch of collard greens
2 cups water
1/2 cup vinegar
1/2 cup sugar
1 teaspoons kosher salt
1/4 teaspoon ground black pepper

Wash and chop the collard greens. I usually remove the center ribs from the leaves before chopping.

In a pot over high heat, bring the water, vinegar, sugar, salt, and pepper to a boil. Reduce heat to medium and let simmer for 5 minutes.

Add the chopped collards and cook for 5 (for crunchy collards – these are actually better after a few days in the fridge) to 20 (for use right away as a condiment or side dish) minutes. Let the collards and pickling liquid cool and then transfer to a large Mason jar. Refrigerate at least several hours (a couple of days is even better) before use.


Lentil Hummus

Lentil Hummus

Lentils are a great protein source. They are inexpensive and can be prepared in a variety of ways. Their creamy texture makes them an excellent alternative to chickpeas when making hummus.

There are many different types of lentils, so you can use your favorite for this recipe. I almost always have brown lentils on hand, so that is what I use. Red lentils would be perfect too.

Lentil hummus is great as a dip with pita bread or chips and/or fresh veggies. It is also wonderful as a spread for veggie wraps or sandwiches. I like it on a flour tortilla with lettuce, tomato, cucumber, and black olives.

Lentil Hummus

1 cup dried lentils (your favorite kind), picked over and rinsed
at least 2 cups water
salt
1 clove garlic, chopped
2 tablespoons tahini
2 tablespoons olive oil
juice of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper (optional)

Cook lentils (according to package directions) in the water until they are very tender, almost mushy. The cooking times will vary depending on the type of lentil you are using. The brown lentils I used took about 35 minutes. You may need to add water to the lentils as they cook. Keep an eye of them. Towards the end of cooking, season the lentils to taste with salt. Once done, take the lentils off the heat and drain off excess cooking liquid. Let the lentils cool.

In a food processor, blend the cooked lentils, garlic, tahini, olive oil, lemon juice, cumin, and cayenne until very smooth. You may need to add a little water, about 1 tablespoon at time, to help blend the mixture. I let the food processor run for several (4 – 5) minutes, stopping occasionally to scrape down the sides of the bowl and check the consistency of the lentil hummus. Blend in the desired amount of salt. Taste the hummus and adjust the seasonings, if necessary.