In the cold winter months, I love a super thick and slow cooked chili, but it would be a shame to waste the freshness of my garden veggies on that. This chicken chili recipe is much quicker to cook and keeps the freshness of all the ingredients.
1 pound ground chicken
1 large onion – chopped
4 cloves garlic – minced
1 Tbsp. olive oil
2 bell peppers – chopped
1 habanero pepper – minced
2 Serrano peppers – minced
1 can pinto beans – drained and rinsed
2 ears of corn – cut from the cob
2 Tbsp. chili powder
1 Tbsp. paprika
1/4 tsp. salt
1. Over high heat in a non stick skillet, brown chicken and then drain any liquid.
2. Whole the chicken is browning, heat olive oil over medium high heat in a big pot. Add onions and garlic and sauté until fragrant.
3. Add chili powder, paprika, salt, all peppers, and tomatoes to the pot, and heat until bubbling. Add chicken, stir and cover. Lower heat to a simmer, and allow to cook for 45 minutes while stirring occasionally.
4. Stir in beans and corn and cook for 5 more minutes.
I am running out of ways to use the bazillions (ok, maybe not that many) of tomatoes that our garden is producing! If you have any suggestions for me, please comment!
Tonight, I was craving clams. You all know that I love the spiced up dishes, so spiced up clams with tomatoes leads to one awesome possibility…Fra Diavolo sauce!
2 dozen little neck clams
2 Tbsp. olive oil
4 cloves garlic – minced
1 large onion cut into slivers
1/4 cup wine (red, white, or rose….whatever is open!)
5 plum tomatoes – diced
3 Serrano peppers – finely chopped (leave the seeds in for spicier sauce!)
1/2 cup chopped basil
1/2 tsp. red pepper flakes
Salt to taste
1. In a big pot, heat olive oil over medium high heat. Add onions, peppers, and garlic and cook for several minutes until fragrant.
2. Add wine and stir to deglaze the pot. Bring to a boil.
3. Add tomatoes and red pepper flakes, stir, bring to a boil, and reduce heat to simmer for 15 minutes.
4. Add clams and basil, stir and cover. Cook until all clams are opened while stirring occasionally.
5. Serve immediately. Over zucchini noodles would be awesome!
We did it! Our very own beets from our garden! I love beets, but get stuck making the same dishes over and over. I decided to try something new, and I sure am glad that I did! If you aren’t here for the paleo version, stir in some crumbled goat cheese for a treat!
3 medium beets – peeled and diced into 1/2 inch chunks
1 small red onion – cut into thin strips
1 tsp. olive oil
1 Tbsp. apple cider vinegar
2 cups chicken stock
1 cup quinoa
1. Heat olive oil in a large saucepan. Stirring frequently, sauté onion for 5 minutes or until it begins to caramelize.
2. Add apple cider vinegar and stir to deglaze the pan for about one minute.
3. Add beets, chicken stock, and quinoa. Bring to a boil and reduce heat to a simmer while stirring occasionally until all liquid is absorbed and quinoa is cooked.
I started the Advocare 24 Day Challenge again today in preparation for our wedding that is very rapidly approaching. I started this blog because recipes were so hard to find while on the challenge, so expect a lot of postings in the near future.
As I have said before, I am a beet freak. Well, our garden beets are ready! This will be our first time tasting our garden creation! My fiancé and his kids went strawberry picking last weekend, which has led to a surplus of strawberries around here, so why not turn the, into a delicious dressing?
2 chicken breasts
3 medium beets – peeled and sliced into 1/2 inch rounds
1 head of lettuce – washed and cut into salad sized pieces
3 Tbsp. olive oil
2 Tbsp. white balsamic vinegrette
2 Tbsp. chopped walnuts
Salt & pepper
1. Preheat the grill to medium high.
2. In a mixing bowl, stir together beets, 1 Tbsp. olive oil, and salt and pepper to taste. Grill for 20 minutes, turning halfway through.
3. While the beets are cooking, drizzle 1Tbsp. olive oil, 1 Tbsp. white balsamic vinegar, and salt and pepper over the chicken breasts. Grill for about 5 minutes per side until done.
4. While chicken is cooking, blend together the strawberries, 1 Tbsp. olive oil, 1 Tbsp. white balsamic vinegar, salt and pepper in a food processor or blender until smooth and set vinaigrette
5. Top a large pile of lettuce with chicken, beets, and walnuts, and drizzle vinaigrette on top.