Today is the last day before the Easter long weekend…definitely cause for a happy dance! As of 11:30 this morning, I will be off for four days
So…I like to cook. I spend a lot of time during the day perusing blogs, Pinterest, cooking magazines, cookbooks…looking out for recipes that stand out to me or look particularly tasty.
The only problem is, I forget about them almost an hour later. So I decided I needed a way to keep track.
Meet my meal inspiration board:
(yes, that is my handwriting. There’s a reason why I type everything).
Whenever I see a come across a recipe that I want to try, it goes on the board. So up there, I’ve got Skinnytaste’s Cheeseburger Casserole, and the squash and pierogi stew recipe is from Food Network magazine. I add old recipes of mine that I’m craving (my seafood lasagna), things I want to bake (cinnamon buns) and new recipes I want to put together (gnocchi, panzerottis (or calzones) and black bean burgers). If Eric wants me to make something, he’ll add it to the list too (maple bacon poutine…no surprise there). When I put together my meal plan each week, I look at the board and see what I can work into it. Definitely a way to keep me trying new things and being inventive in the kitchen!
Something that had been on the board until last week: White chicken chili. So…I put together a recipe.
White Chicken Chili
Serves six. Inspired by Giada De Laurentiis White Bean and Chicken Chili.
- 1 tablespoon olive oil
- 1 slow roasted or rotisserie chicken, shredded and deboned with the skin removed
- 1 large onion, chopped
- 2 teaspoons garlic
- 2 tablespoons cumin
- 1 tablespoon dried oregano
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 cans white kidney beans, drained and rinsed
- 1 can green chilies, drained and rinsed
- 2 cups chopped kale, stem removed
- 1/2 cup corn
- 1 cup peas
- 4 cups low-sodium chicken stock
- salt and pepper
- grated parmesan cheese for sprinkling
1. Heat olive oil in large soup pot. Add onion and cook until soft. Add garlic and cook for 30 seconds.
2. Add chicken, cumin, oregano, salt, and chili powder. Stir to coat.
3. Add kidney beans, kale, chilies, corn, and peas. Add chicken stock and bring to a hard simmer.
4. Reduce heat, cover, and simmer for 60 minutes.
5: Ladle into bowls, and top with salt, freshly ground pepper and grated Parmesan cheese.
So…you should try this. It still has a little bit of liquid in it, so I guess it’s more a ‘stoup’ than a chili? But nonetheless, it is delicious.
I know it’s getting a bit warmer and we’re slowly moving away from soups, chilis and other warm, comforting meals, but believe me: make an exception for this one. It is fabulous!
Enjoy the last day before the holiday!
<— Do you keep track of recipes you want to try? How?
<— Soup or chili? I couldn’t pick between the two
<— Your handwriting: neat or messy? Mine looks the same as it did when I was about ten years old. Not impressive!