Tasty Tuesday: Incredibly Easy Chicken Chili

I like cooking - you know this. You also know (because I've told you) that when I get busy, I just can't find the time to do it. Well no matter how busy I get, there's always time to make a batch of this chili. It makes about 8 hefty servings, which means I can nosh on it for nearly a week before I need to revisit my stove, and that's a major blessing in my life.


Here's all you need to make it:

• 2 cups chicken broth (or 4 cups water and 1 chicken boullion cube)
• 4 cups canned chicken (I use 2 of the big ol' cans)
• 2 cans Great Northern beans, rinsed
• 1 can corn, rinsed
• 2 cups salsa (basically 1 jar of the stuff)
• 1 to 2 giant handfuls of kale (depends on how big your hands are)
• 1 tsp cumin
• 1/2 tsp oregano
• Dash of red pepper flakes
• Couple squeezes of lime juice
• Cheese/sour cream/greek yogurt (optional)

Once you have all that stuff, you put it in a pot and boil it, then let it simmer for like, I dunno, 30 minutes? However long you want. Let the liquid reduce down until you get the consistency you want.

Then put it in a bowl, garnish wish cheese or sour cream (or greek yogurt, if you want to try to be a little healthier), and go to town.


Want to mix it up a bit? Use salsa verde instead of the red stuff - BAM, now it's white chicken chili! Don't eat gluten? NEITHER DO IT! Kroger's plain canned vegetables, canned meats, sour creams, shredded cheeses and salsas are all gluten-free. And here's a handy list of gluten-free chicken broths,

Easy meals are my favorite thing on this earth, and this is one of the absolute easiest and most-filling. Enjoy.

Tasty Tuesday: Quinoa with White Onion and Tomato REDUX

Remember this disaster? Well Deb gave it such a good write-up that I had to give it another go. If she thought it was worth making, then I owed it to myself to try again.

I'm really glad I trusted her, because this stuff is DELICIOUS.

It's hearty enough to be a main course, but also mild enough to play sidekick. Plus, it keeps really well in the fridge. I'll make up a big batch on Sunday and then eat it for lunch all week. I like to bake a few chicken breasts to eat alongside (or I shred them and mix it all up).

How would you spice it up? Another protein? Or maybe a veggie?

Tasty Tuesday: Poached Egg and Asparagus with Dijon Yogurt Sauce

This summer has been strange - aside from the bizarre weather, I've made some life changes that I really didn't see coming. For better or worse, here I am, waking-up every morning and living my days to their fullest. "Hair" opens this week, Stone Mountain is nearing the end of the season, and in a few weeks I'll start a new job teaching music classes to preschoolers. Sometimes I want to slam on the brakes and enjoy each moment to its full capacity, and this summer is the epitome of that feeling.

(Note: I don't feel like revising, so I apologize if the above paragraph is poorly written. Will you let it slide?)

When I feel overwhelmed, the last thing I want to do is cook. I like being in the kitchen, but it can eat up a lot of time, so I'd just as soon buy my meals from someone else. Sadly, I am poor, and must cook for myself, weather I want to or not. This dish has quickly become one of my favorites for its absolute ease. It takes only a modicum of attention, and requires no planning. Here's what you do:

• Coat 10-15 asparagus spears with olive oil, salt, and pepper. Roast them in the oven at 350 degrees for 20 minutes, or until desired softness.
• Make a sauce using a quarter cup Greek yogurt and a tablespoon of Dijon mustard. 
• Crack an egg into a bowl of water; make sure the egg is submerged. Microwave the bowl for a minute, then wait 30 seconds and microwave again for another 30 seconds. Congrats, the egg is poached!
• Plate the asparagus and drizzle with the sauce. Spoon the egg on top. 

That's IT. It's simple, delicious, and quick. You can do 30 things while this meal cooks, because it requires no attention to detail. 

If you don't think this is filling enough, slap some Cajun spices on a tilapia filet and bake it in the oven for 25 minutes. It pairs perfectly with the rest.

This is the worst picture of all time, but I just don't have the energy to worry about it.

Tasty Tuesday: Brussel Sprouts with Bacon REDUX

I've made brussel sprouts with bacon before, but they weren't like this. I'd like you to forget that last post even happened, because this version is way better. One of my readers (hey Becky!) sent it my way, and I am now forever in her debt. 

Brussel sprouts are good; so is bacon, and bacon fat. But when you add caramelized onions and balsamic glaze, this side dish goes from "yummy" to "OHHOLYMOTHER, GET IN MY MOUTH!" I have to admit, I didn't follow the instructions to the letter; I didn't remove the onions and bacon - instead, I sauteed everything together on low for about 45 minutes. By the time we were ready to eat, the onions and bacon were black. I was worried they were over cooked - I needn't have been.

Pair this dish like I did - with some red wine, a pita pizza, and a good friend. You won't be sorry.

Tasty Tuesday: Grown-up Lunchable

When I was a kid, my mom would only buy the Lunchables that came with turkey or ham, crackers, and cheese. I thought they were extremely monotonous - especially because kids were ALWAYS bringing Pizza Lunchables to school. I was so jealous. They had their delicious, self-assembled gourmet meals, and all I had were some tiny cold-cuts. Sometimes, I'd get a kid to trade with me, and it was thrilling. I loved those strange, chilly little pizzas.

When I got to college and started shopping for myself, I'd occasionally buy a pizza Lunchable set just to prove I could. HA, MOM! I make my own food choices now!

But I'm 25, and it's time to start making healthy(ish) swaps wherever I can. No more high fructose corn syrup for me - it's time to pack my own easy meals.

The grown-up Lunchable is very simple. All you need is:

• A method of transportation

• A pita pocket

• A quarter cup of your favorite red sauce and a quarter cup of cheese mixed with some oregano, basil, and garlic powder

Assemble your ingredients on a paper plate, and nuke it for 30 seconds. Count to 15, then nuke it another 30 seconds. Enjoy!

If you want to be really authentic, you could eat it cold - but that sounds disgusting. Just like actual pizza Lunchables are. 

Tasty Tuesdays: Turkey, Brie and Kale Sandwich

Very Excellent Boyfriend made me the most amazing sandwich. I need you to know all about it. 

Look at that meal!

A few days ago, I bought some loaves of day-old bread from the Buford Farmer's Market. It's like the Dekalb Farmer's Market, only it's significantly closer to where I live, exponentially less crowded, and much cleaner. Score. 

V.E.B. sliced a loaf open, and stuffed it full of homemade honey mustard, brie, thick-sliced turkey, kale, and dried cranberries. Then he wrapped in in tinfoil and baked it in the oven for fifteen minutes. 

A different angle.

If you're not convinced of it's deliciousness yet, just take a gander at the inside:

I am suddenly starving. I may have to run to Kroger for some turkey. 

Tasty Tuesday: Brussel Sprouts With Bacon

You already know how much I love brussel sprouts, so don't act surprised. But the last time I mentioned them, I proposed a challenge, and no one followed-through. 

I'll admit it - sprouts aren't the sexiest vegetable. For some reason, they have a really bad rap (kids in movies and on TV are always complaining about them). But I promise you that they are delicious. And in this case, decadent.

Ingredients:

• Bacon

This was in the freezer - it's not expired meat

• Brussel sprouts

• Salt and pepper (to taste)

Instructions:

• Bake some bacon - Are you still frying bacon? STOP IT. It's messy, and the pieces are never uniformly cooked, and they don't lie flat. Put your bacon in the oven for 10 minutes at 350 degrees. Then flip it and cook for another 10 minutes. You will thank me.
• Halve the sprouts - While the bacon is cooking, cut your sprouts in half lengthwise.

• Blanch the sprouts - Bring a saucepan of water to a boil and dump the sprouts in. Let them cook in the boiled water for no more than 5 minutes. They will turn a lovely BRIGHT green. After 5 minutes, dump them in a strainer and shake off some of the extra water. 

• Chop the bacon - By now, the bacon is probably done cooking. Remove it from the oven and save the grease. Chop the bacon into little bits, then set it aside.

• Saute the Sprouts - Okay, now you can use your frying pan. Sautee the sprouts in the pan with some of the grease from your bacon. We actually save our bacon grease in a container in the fridge, so I can cook stuff in bacon grease whenever I want. In this case, I just poured the grease from the baking sheet into the pan. Cook the sprouts for about 10 minutes, depending on your preferred doneness. I like to get the outsides golden, but not brown.

Cook all of the things in bacon grease!

• Put them in a bowl - Remove from heat and put them in/on some type of serving dish.
• Add bacon and toss.

See? Vegetables don't have to be healthy.

Tasty Tuesday: Baked Brie Recipe

So...yesterday's post was an epic fail. Sorry about that. I did get some work done, I just forgot to update you all. The dress I showed you yesterday? It barely got used. 

I cut the sleeves off, but I cut too much. Now the arm holes are big, and they gape open so you can see half my bra from the sides. Weak.

I turned my attention to a second dress.

It was much, much to large for me, so I had to take it in on the sides. I flipped it inside out, and pinned about two inches of seam allowance on each side, then sewed.

Much better! Now, all I have to do is fix the neckline.

That's going to be the toughest part.

Now, let's have a snack.

I know, I know - I just gave you a cheese recipe last week. I love cheese. Can you blame me? Last week's was a savory, mildly intoxicating dip or spread; today's cheese adventure is a sweet-toothed nightmare just waiting to overtake you.

There are a lot of baked brie recipes on the internet. This is mine.

Instructions:

• Preheat your oven to 350 degrees.
• Open a tube of Pillsbury crescent rolls - 10-count. Spread the dough out and smooth-out the creases in the dough.
• Take a wheel of brie and carefully slice off the rind. You could leave it on, but it's a little bitter. If you're in a rush, though, don't fret - the rind is edible.
• Spread jam or preserves all over the outside of the cheese wheel. I used strawberry.
• Put the cheese in the middle of the dough and fold it all up. Be sure that there are no holes in the pastry - if there are, your cheese will leak everywhere and make a huge mess.
• Stick it on a piece of parchment paper, tinfoil, or greased baking sheet and put it in the oven for 30 minutes. Or until golden brown.
• Remove, and smear all over toasted French bread or crackers.

The first time I made this, Very Excellent was skeptical. He teased me the whole time, and said he wasn't hungry. But when it came out of the oven and he saw that golden pastry crust, it was love. His stomach grew three sizes that day.



Be prepared; this stuff will put you in a zen-like state; you'll be frozen to the couch, eating cheese, sipping wine and watching Friday Night Lights. For hours. Thank goodness.

Tasty Tuesday: Fromage Fort

It's time for another smitten kitchen recipe! This one is rock simple. It doesn't matter how infrequently you visit your kitchen - this recipe is within your reach. 

"Fromage fort" means "strong cheese" in French, and that's basically all that's in this spread.  Just various cheeses, some wine, and a smidge of butter. 

Instructions:

• Open your fridge. 
• Grab all the extra cheese you see. Bits of brie? Slices of Havarti? Or maybe muenster? Shredded Parmesan cheese? All of it.
• Put it in a blender with about 1/3 cup of dry white wine. If you have a lot of hard cheeses, add a little butter to soften it up a bit.

• Blend.
• Spread that stuff on crackers and devour it!
• It'll keep in the fridge for up to a week, and the flavors will blend more each day.

• Make it constantly. Your roommates will thank you.

I cannot think of anything that would be more welcome at a party. It's decadent and delicious, and tastes like something a grown-up makes. Luckily, it's also the simplest recipe in the known universe, so you can whip-up a batch on short notice. 

Tasty Tuesdays: Homemade Reuben

I love nothing like I love a good Reuben. Very Excellent Boyfriend learned the hard way that if he eats half a leftover Reuben that's been in the fridge for three days, he gets yelled at for three subsequent days. The last time he went to the store, he bought the ingredients for me to make my own.

Oh, you want a play-by play?

OKAY!

First ingredient: 1000 Island Dressing! I didn't have any on hand, so I made my own. It was crazy easy. I just grabbed an adorable pinch bowl:

And filled it with

• One teaspoon each mayonnaise and ketchup. 
• 1/2 tsp sweet relish.
• 1/2 tsp Worcestershire sauce. 

Then stirred it up.

Now, someone tell me what "100 Island" means - I have no clue.

Next, I toasted two pieces of bread in the oven. I spread the dressing on both pieces of bread, than added pastrami, sauerkraut, and a slice of Swiss cheese.

Next, I wrapped the sandwich in foil and baked it in the oven at 350 degrees.

After ten minutes, the whole apartment smelled amazing - like the Jewish deli I wish I owned.

I cut it in half and ate it with some sweet potato corn chips my Roomie bought.

She gave me permission to have some - I'm not a monster.

It's not the best Reuben I ever had (that'd be from the Vortex), but it was homemade, and therefore, practically free. Next time, I'll definitely use rye.

Tasty Tuesday: Homemade Chai Latte

Caleb, don't worry - your Juice Opus is on the way. I have not forgotten.

Hello, cherubs. I slept-in today! Early mornings are a little rough for this Night Owl, so a day-off was just what the doctor ordered. And I did not waste the opportunity; I slept til 1:30.

Now it's late afternoon, and I'm wasting away the hours as God intended - sipping tea by the window. When life hands you an unexpected day off, make lemonade.

I like to start my days (whether at 5 am or 2 pm) with a homemade chai latte. That's right - you can make your own amazing chai right from the comfort of your kitchen. No Starbucks needed. All it takes is some loose tea, almond milk, and sugar (if you so please; I always so please).

I suppose you could use a tea bag, but I've never found a bagged chai that has my preferred amount of spice. Instead, I buy mine a tub at a time from the DeKalb Farmer's Market. Thecontainers last me about three months, and they only cost $6.

Tasty Tuesday: Bean salad

When it comes to daily recipes, there are two essential criteria I stick to: Cheap, and Easy. This recipe is courtesy of The Billfold, and it is maybe the cheapest and easiest dish I know of. It's endlessly customizable, so you never have to eat it the same way twice. The key ingredient is the mother of all spices, Cumin.

I LOVE CUMIN. Let me shout it from the rooftops! I don't think there's any spice I love more, and it is the glue to this black bean salad.

Ingredients:

• 1 can black beans
• 1 can diced tomatoes
• 1 can corn
• 2 tbs cumin (to start with)
• 4-6 tbs olive oil
• 1 tbs lime juice
• Optional: 1 can garbanzo beans, 1 cup frozen edamame, 1/4 cup chopped onion, 1 tbs fresh cilantro, 1-2 cloves minced garlic (pick and choose your favorites!)

Directions:

• Strain all the canned ingredients and dump them into a big Tupperware. 
• Put everything else in there with them
• Snap on the lid
• Shake it all up!

I guess you could use a spoon to mix the salad, but that's no fun. 

This time around, I wanted to go for a chili-like consistency, so I didn't drain the beans or tomatoes. I also left out the cilantro, garbanzo beans, and edamame. And I just plain forgot about the onion. But that's the beauty of this combo - mix up the canned goods with some lime and cumin, and you've got yourself a meal.

But like I said, I was aiming for a bean chili, so I thought I'd top it off with some cheese.

 

Yeah, that's the stuff.

 Nuke it a bit...

Okay, bye, I'm gonna go eat lunch.

Tasty Tuesdays: Breakfast for Dinner

You may have seen a sneak preview of this post last week - I accidentally published it without any hilarious and insightful commentary. What a tragedy! So here's the full story about making Breakfast for Dinner.

Roomie's Boyfriend got me something pretty great for Christmas - Glazed Donut Vodka.

Normally, I'm not a big fan of potato water - but this stuff is GOOD. It doesn't have a strong alcoholish smell, and it doesn't burn like hydrogen peroxide. The sweetness is really pronounced, and it does indeed taste like Krispy Kreme. One problem though: I don't really know how to drink it. Vodka isn't really a sipping alcohol - at least, not here in AhMURica.

Very Excellent Boyfriend suggested we try Screwdrivers. They were okay, but a little odd - like liquid creamsicles. Only not quite that tasty. I choked mine down, but I'll be sourcing a different mixer the next time I want a donut cocktail.

You know what wasn't a bust? THE BACON.

Do you normally fry bacon? Guess what? You're doing it wrong. The absolute best way to cook bacon is to bake it. Lay it out on a cookie sheet, like so, and heat your oven to 400 degrees. 

Set a timer for ten minutes, and then enjoy your Donut Screwdriver (or scramble some eggs). 

When those ten minutes are up, flip the bacon and let it cook another 10 minutes. This will produce the most amazing, crispy bacon you've ever tasted. It will literally disintegrate the moment it touches your tongue. 

Pair it with some eggs, a biscuit, and the drink you made earlier, and eat it after 6 PM. That's how you do breakfast for Dinner.