Spicy Chicken Chili

This recipe is really easy to pull together either for a quick dinner or to portion out for lunches during the week (like I did).  It's fairly spicy, so feel free to eliminate the jalapeno or reduce the chili powder or chipotles if you like.  Or just serve it with lots of sour cream.  :)  I vaguely followed this recipe from Martha Stewart when making the chili, but I decided on ground chicken since ground meat says "chili" to me more than cubes of chicken and made various other substitutions based on what I had in the fridge/pantry. 

Spicy Chicken Chili
Serves 4

1 tsp olive oil
1/2 white onion, diced
1/2 bell pepper, diced
2 T chili powder
1 jalapeno, halved
1 pound ground chicken
2 chipotles in adobo, minced
2 cups canned diced tomatoes (and their juice)
1 can black beans, drained and rinsed

Heat the oil in a non-stick saucepan, and then add the onion and pepper.  Saute until softened, and then add the chili powder and jalapeno.  Saute for a minute or so, and then add the chicken.  Saute, stirring often to break up the meat, until it is cooked through.  Add the chipotles, tomatoes, and black beans.  Bring to a boil, and simmer for about 10 minutes (or longer).  Remove the jalapeno halves before serving.

Peach-Tomato Salad

This quick summer salad is really delicious and it's a great way to add more fruits and veggies to a meal.   It would also be very easy to scale up in order to make enough for more people.  Of course, it will be best if you get the most perfectly ripe, amazing peaches and tomatoes, but if you can't quite find those, just let the salad marinate in the vinegar for a little longer and it will still be very tasty.

Peach-Tomato Salad (adapted from The Family Kitchen, original recipe here)
Serves 1

1 medium peach, cut into medium slices
1 medium heirloom tomato, cored, cut into medium slices
A few very thin slices of red onion
1 tsp olive oil
2 tsp balsamic vinegar
Kosher salt and freshly ground black pepper

Toss the peach slices, tomato slices, and onion together in a bowl.  Drizzle over the oil and vinegar, toss again, and then top with salt and pepper to taste.

Happy Birthday Part 1: Caramel Apple Cake

My birthday is today, 10-10-10!  For such a great date, I had to have a great party!  I went with a wine-and-cheese theme.  Tim and I picked out 10 amazing cheeses at Cheeseboard, our local cheese shop, and I also baked two cakes.  This caramel apple cake was my favorite, although the chocolate cake, which I'll post soon, was the crowd favorite (you can never go wrong with chocolate!).  The cake itself is Dorie Greenspan's perfect party cake - which truly lives up to its name.  I've made this cake for lots of parties, and it always comes out perfectly and is easy to pair with lots of different flavors.  Here, it's filled with a sweet apple filling, and topped with my favorite brown sugar frosting.  These were the perfect flavors for fall, and I was very happy with how everything came together.

Caramel Apple Cake (adapted from honey and jam, Dorie Greenspan, and You Made That Dessert?)
Makes 1 9-inch round cake

For the cake:
2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
1 stick (8 tablespoons) unsalted butter, at room temperature
2 teaspoons vanilla extract

1. Center a rack in the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray with flour (or butter and flour the pans).  Set aside.
2. Sift together the flour, baking powder and salt and set aside.  Whisk together the milk and egg whites in a medium bowl and set aside.
3. Put the sugar and the butter in the bowl of an electric mixer and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.
4. Finally, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter between the two pans and smooth the tops with a rubber spatula.
5. Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean. Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature.


For the filling:
2 large apples, grated
1/2 teaspoon cinnamon
1/2 cup dark brown sugar
Juice of 1 lemon

Combine all the ingredients in a saucepan over medium-low heat.  Cook, stirring often, until the apples are very tender and the liquid is mostly reduced.


For the frosting:
1-1/2 cups packed dark brown sugar
1/3 cup heavy cream
 5 T butter, cut into 10 pieces
3/4 tsp kosher salt

Note: Do not make the frosting until the cake is assembled and ready to frost, as it must be used immediately.
1. Combine all frosting ingredients in a saucepan.  Place over medium heat and cook, whisking often, until the butter is melted and the ingredients are combined.  Continue to cook, whisking frequently, until the mixture reaches a full boil that cannot be stirred down.  Boil 1-2 minutes, whisking vigorously.  (This will take quite a while, especially in a small pan - just be patient and keep whisking!  For faster results, use a wider saucepan.)
2. Remove from heat, and beat the frosting with an electric mixer for 6-8 minutes, until lightened in color and thickened to a spreading consistency.  The frosting should be completely cool at this point.  Frost the cake immediately, before the frosting forms a crust.

To assemble:
Place one cake on serving tray.  Spread the cooled apple mixture over the cake in an even layer.  Top with the remaining cake layer.  Spread the frosting over the cake quickly, as a crust will form as it cools.

Sweet Potato-Chicken Enchiladas with Tomatillo Sauce

These enchiladas are unusual and very tasty.  They're easy to pull together, and also easy to make for just one or two people, or for a group.  I really like the filling combo of the creamy sweet potatoes, slightly spicy peppers, and chicken, and it contrasts well with the acidic green sauce.  These enchiladas are great to try when you're in the mood for Mexican but want something a little different.  They're not too spicy, so feel free to add more jalapeno to the sauce if you like.

Sweet Potato-Chicken Enchiladas with Tomatillo Sauce (adapted from Chili Cheese Fries, original recipe here)
Makes 4 enchiladas, serving 1 with leftovers

For the sauce:
3/4 pound tomatillos
3 cloves garlic, peeled and crushed
1/2 small white onion, peeled and coarsely chopped
1/2 jalapeno, seeds removed and coarsely chopped
1-1/2 cups chicken broth

For the filling:
2-1/2 ounces chicken breast, cooked and cubed
1 small sweet potato (about 3 ounces), cooked, peeled, and cubed
1 small poblano pepper, roasted, peeled, seeded, and sliced into strips
1 ounce Mexican blend cheese

To finish:
4 corn tortillas
1 ounce Mexican blend cheese

1. Preheat the oven to 350 degrees.
2. Place the tomatillos in a bowl of hot water, and let sit for about five minutes.  Slip off the husks, remove any stems, and wash well.  Place in a sauce pan with the garlic, onion, jalapeno, and chicken broth.  Bring to a boil and cook, stirring often, until the tomatillos are soft and have lost their bright green color.  The liquid should be almost entirely reduced.  Puree with an immersion blender until smooth.
3. Soften the tortillas in the microwave for about 30 seconds.  Dip each tortilla into the sauce, and then fill with a quarter of each of the filling ingredients.  Roll up and place in an oil-sprayed small casserole dish.  Repeat with remaining tortillas.
4. Pour a bit more tomatillo sauce over the enchiladas so the enchiladas are well covered.  You will have quite a bit of sauce leftover.  Sprinkle with the remaining 1 ounce cheese.  Bake until the sauce is bubbling and the cheese is melted, about 20-30 minutes.

Mustard Chicken with Fresh Corn Polenta

I love polenta, and adding fresh corn to it makes it even tastier!  It's such a comforting food, and I really like that any leftovers can be chilled and then fried up for breakfast the next morning.  Here, creamy polenta is paired with grilled mustard chicken.  I tried this recipe to give my new grill pan a spin, and I'd have to say it was not a big success.  I had some bone-in, skin-on chicken from the farmer's market, and I think the meat was just too awkwardly-shaped to cook evenly in a good amount of time.  The flavors were great, but next time I'd try boneless chicken and make sure it was an even thickness before trying to grill it.  With that caveat, I think the combination of lemon, garlic, and mustard was a great one both with the chicken and the slightly sweet polenta.  Next time, I'd just use a different cut of chicken or roast it in the oven instead of grilling.

Mustard Chicken with Fresh Corn Polenta (adapted from Bon Appetit, via Serious Eats)
Serves 2

2 T Dijon mustard
Juice of 1 lemon
1 garlic clove, minced
6 ounces skin-on boneless chicken breast, cut into two pieces
Salt and pepper
2-1/2 cups water
1/2 cup polenta
1/2 tsp kosher salt
1/2 tsp sugar
Corn kernels cut from 1 ear of fresh corn
Olive oil

1. Whisk together the mustard, lemon juice, and garlic clove.  Rub onto the chicken, both under and over the skin.  Season with freshly ground black pepper and a bit of salt.  Marinate in the refrigerator for 6-8 hours, or use immediately. 
2. Meanwhile, make the polenta.  Bring the water to a boil.  Add the polenta gradually, whisking constantly, until incorporated.  Add the salt and sugar, return to a boil, and then reduce heat to a simmer.  Cook, stirring frequently, until the polenta is creamy, about 30 minutes.  Add the corn and cook a further 5 minutes.  Season with freshly ground black pepper.
3. While the polenta is cooking, grill the chicken.  Remove the chicken from the fridge about 15 minutes before ready to cook.  Grill on a grill or grill pan drizzled with olive oil, or roast in a 400 degree oven in a small, oiled pan until cooked through.
4. Divide the polenta between two bowls, and top each with a portion of chicken.

Squash-Kale-Ricotta Galettes

This galette makes for a super delicious (if not particularly easy) dinner, and it's easy to scale up or down for however many people you're cooking for.  I made two individual-sized galettes just because that's more fun, but you could actually probably serve four with these ingredients if you served it with a big salad or a hearty soup.  I'd recommend going all-out and making your own ricotta if you have time, because it really adds something special - but that's an easy shortcut if you're low on time.

I went for this oil-based half-whole-wheat crust to try and make the galette a bit healthier, but I don't necessarily recommend it.  It wasn't bad, but it was a little tough and just overall didn't have a great texture.  Other than that, though, this was a real winner.  The kale-ricotta filling is extremely tasty, and it's topped with nicely caramelized onions and zucchinis.  If you have some extra time some evening, you should definitely give it a try!

Squash-Kale-Ricotta Galettes (adapted from In Praise of Leftovers and Chocolate & Zucchini)
Makes 2

For the filling:
2 small zucchini, cut into 1/2-inch thick coins
1/2 small red onion, chopped coarsely
Olive oil
Salt and pepper
1 bunch kale, trimmed and chopped
1 egg
1/2 recipe ricotta cheese (or about 4-1/2 ounces store bought ricotta)
Zest of 1/2 lemon

For the crust:
4.4 ounces whole wheat flour
4.4 ounces all purpose flour
1 tsp salt
1/4 cup canola oil
1/2 cup cold water

1. Preheat the oven to 425 degrees.  Toss the squash and onions with olive oil, and then season with salt and pepper.  Roast about 25 minutes, until browned and cooked through.  Turn the oven down to 375 degrees and leave it on while you finish the galettes.
2. Meanwhile, heat some olive oil in a non-stick skillet.  Add the kale (in batches if necessary), and season with salt.  Cook until tender, and then transfer to a paper towel-lined colander.  Drain and allow to cool for a few minutes, then press down on the kale to remove as much liquid as possible.  Finely chop.
3. Lightly beat the egg in a small bowl.  Add about half the egg to the ricotta, and reserve the remaining egg to the side.  Whisk in the lemon zest, salt, and pepper, and then stir in the kale.  (Use your judgment - you may not use all the kale.)
4. Make the crust.  Whisk together the flours and salt, and then stir the oil in with a fork.  Add the water, and stir with a fork until the dough comes together.  Divide in half, and roll each half out relatively thinly (as desired).
5. Spread half the ricotta-kale mixture on each crust, leaving a border around the edges.  Top with the squash-onion mixture. Fold the edges of the crust over the filling.
6. Whisk the remaining egg with a bit of water, and brush onto the crust.
7. Bake the galettes at 375 degrees for about 25-30 minutes, until the crust is browned and the filling is bubbling.

Chicken Pie with Cheddar Biscuits

Wow, this is an old recipe, all the way back from this past January!  Somehow I never managed to get it posted through the spring, and then it didn't seem appropriate for summer months.  Now that fall is rolling around, though, it's definitely one you won't want to miss.  The cheddar biscuits on this chicken pie are amazing - flavorful, cheesy, and tender.  They top the filling of a chicken pot pie, without all the trouble of making and rolling out a pie crust.  This is definitely the recipe to turn to when you're in the mood for comfort food - it's warm, filling, and oh-so-delicious!

 Chicken Pie with Cheddar Biscuits (adapted from Gourmet magazine)

For the filling
4 cups chicken broth
3 carrots, cut crosswise into 1/4-inch slices
3/4 pound red potatoes, quartered lengthwise and cut crosswise into 1/2-inch pieces
2 large ribs of celery, cut crosswise into 1/2-inch pieces
2 1/2 cups cubed cooked chicken (the meat from a 3-pound chicken)
1 onion, chopped
2 T unsalted butter
1 T olive oil
6 tablespoons all-purpose flour
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon freshly grated nutmeg, or to taste
1/2 cup minced fresh parsley leaves

For the biscuit crust
1 1/3 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
2 tablespoons cold vegetable shortening, cut into bits
1/3 cup grated sharp Cheddar
1 large egg
about 1/3 cup buttermilk

an egg wash made by beating 1 large egg yolk with 1 tablespoon milk

1. Make the filling:  Bring the chicken broth to a boil in a large pot. Add the carrots, potatoes, and celery and simmer uncovered until the vegetables are just tender, about 10-15 minutes. Transfer the vegetables with a slotted spoon to a large bowl, reserving the broth, and add the chicken to the bowl.

2. In another saucepan, cook the onion in the butter and olive oil over moderately low heat, stirring, until it is softened.  Add the flour and cook, stirring, for 3 minutes. Add 3 cups of the reserved broth in a stream, whisking, reserving any remaining broth for another use. Bring the mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in the nutmeg, parsley, and salt and pepper to taste, pour the sauce over the chicken mixture, and stir the mixture gently until it is just combined.

3. Transfer the mixture to a 2-quart shallow baking dish or divide it among four 2-cup shallow baking dishes. (The filling may be made 1 day in advance and kept covered and chilled. Bring the mixture to room temperature before continuing with the recipe.)

4. Make the biscuit crust:  Sift together the flour, baking powder, baking soda, and salt into a large bowl.  Add the butter and the shortening, and cut in until the mixture resembles meal. Add the Cheddar and toss the mixture.

5. Into a liquid measuring cup break the egg and add enough of the buttermilk to measure a total of 1/2 cup.  Beat the buttermilk mixture with a fork. Form a well in the middle of the flour mixture, and pour in the buttermilk mixture.  Stir just until the mixture forms a dough, gather into a ball, and pat out to 1/2-inch thick on a floured surface.  Cut out as many rounds as possible with a 2-inch round cutter dipped in flour, gathering the scraps and patting the dough out again in the same manner.

6. Arrange the rounds on the chicken mixture, brush the tops of the rounds with the egg wash, and prick the rounds with a fork. Bake the pie in the middle of a preheated 450 degree oven for 15 to 25 minutes, or until the biscuits are puffed and golden and the filling is bubbling.