i'm a huge chili fan, so it makes me very happy that it's a favorite of both mine and josh's. for this recipe, i had some leftover ground chicken in the freezer that i decided to use. i kept the chili "red" with light red kidney beans, diced tomatoes and tomato paste. this recipe is based on a "cooking for two" theory and actually didn't make any leftovers (for the chili) because josh liked it so much he had seconds!
2 T olive oil
1/4 onion (i never use a full onion when cooking, but you can use as much as you want!)
green pepper to your liking (i probably used about 1/4 cup chopped)
2 cloves garlic (mine were huge)
1/2 lb ground chicken (turkey or beef)
1 28oz can diced or petite diced tomatoes
2 T tomato paste
1-2 T chili powder (to your liking)
1-2 T paprika (again, to your liking)
1 c chicken stock
1 tsp oregano
1 bay leaf
- heat pan with olive oil, add chopped onion and pepper to pan. cook till softened, a few minutes.
- add garlic, cook a few minutes and add ground chicken. let brown.
- add diced tomatoes, tomato paste, chicken stock, spices and S+P.
- let simmer, at least 1/2 hour. i actually let it simmer for almost 2 hours because that was how much time i had before the hubby got home. i simmered w/ the lid on until about 1/2 hour before it was done. i also added more spices at the end and a little cornstarch to thicken it up.
- serve with shredded cheese, sour cream or avocado...onions...tortilla chips...
recipe from alton brown
2 cups yellow cornmeal
1 teaspoon salt
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk (i didn't have buttermilk so i substituted 1 T white vinegar in a glass measuring cup then filled to 1 cup with milk and some heavy cream)
1 cup creamed corn
2 tablespoons canola oil
- preheat oven to 425 degrees. place a 10-inch cast iron skillet into the oven (i didn't have a cast iron skillet so i used a metal pie pan...this worked okay but would have been better w/ the skillet).
- in a bowl, combine the cornmeal, salt, sugar, baking powder and baking soda. whisk together to combine well.
- combine the buttermilk, eggs and creamed corn, whisking to combine thoroughly. add dry ingredients to the buttermilk mixture and stir to combine. if batter will not pour, add more buttermilk.
- swirl the canola oil in the hot cast iron skillet (i used a pastry brush to help spread the oil). pour the batter into the skillet. bake until golden brown and springs back to the touch, about 20-25 minutes.
i definitely enjoyed both of these recipes. i know it's a winner when i hear, "That was really good, can i have more?" from josh, the cornbread was definitely "corn" tasting, so if you aren't a big fan of corn this might not be the best recipe for you. all in all, it was a perfect meal for a cold, wintry night!