White Chipotle Chicken Chili

Did everyone enjoy their St. Patrick's Day?

Last year, Mr. Vittles and I took the train into New York City for a party, and even though we left NJ early in the morning, the train was already filled with crazy drunks.

This year.... was a little more low-key for us.  The highlight was probably dressing up Mini Smalls in her St. Patty's Day outfit from my dad & stepmom, which later included some ridiculous green sunglasses.

And while most people were probably making corned beef & cabbage, I was making white chipotle chicken chili.  I do have some Irish in me, but not enough I guess!

The Mini and I have been recovering from a cold so chicken soup probably would've been a better choice for me, but Mr. Vittles and I are really not soup people.  So I figured chicken chili was the next best thing.

Not much other news to report.  As my friend from work (who has a son 2 months older than the Mini) pointed out - every day is like Groundhog Day, and we are probably living parallel lives in separate households.  Get up, take care of the baby, rush to work, rush home, take care of the baby, wash bottles, try to figure out what to eat for dinner, hang out for an hour or so, feed the baby again, and go to bed.

Not exactly setting the world on fire over here!  But I do have some good news.  For one, I did well on my promotional exam at work (that I mentioned I was "preparing" for a few weeks ago).  It turns out I got the highest score of the 70+ people that took it, so I should hopefully be in a good position whenever they announce the openings for my title.

And two - the Mini rolled over from her back to her tummy today!  Mr. V and I were your stereotypical kooky parents on Monday night - we actually sat watching her with the video camera for about 15 minutes because we were sure she would do it then.  (My mother-in-law told us she had been incredibly close at her house, numerous times that day).  But... nothing.  Then today I put the Mini down on a rug in our bedroom, while I made the bed.  I looked away for maybe 10 seconds, looked back and there she was on her tummy!  Go figure.  So no one witnessed it, but it seems she reached a milestone nonetheless.

She will be 5 months old on Monday, I can't believe how times flies.  Everyone said it would, but it still surprises me.  In the meantime, I'm wondering if I should have doubled this chili.  Then we could have eaten it four nights this week, and it would really feel like Groundhog Day :)

White Chipotle Chicken Chili

• 2 C. reduced-sodium chicken broth, divided
• 2 15-oz. cans canellini beans, drained, rinsed & divided
• 2 T. canola oil
• 1 medium onion, chopped
• 2 large cloves garlic, minced
• 1 1/4 t. chipotle chili powder
• 1 1/2 t. cumin
• 1/4 t. salt (or to taste)
• 1 4.5-oz can green chiles
• 1 lb. chicken breast, cooked & shredded
• 1/4 C. half & half
• 1/4 C. fresh cilantro, minced

In a food processor or blender, puree 1/2 C. of chicken broth with 1 can of drained & rinsed canellini beans until mixture is smooth.  Set aside.

In large dutch oven, heat oil over medium heat.  Add onions & cook, stirring until softened (about 5 minutes).  Add garlic and cook 30 seconds until fragrant.

Add remaining 1 1/2 C. chicken broth & can of canellini beans along with chili powder, cumin, salt, green chiles, and chicken.  Bring mixture to a boil (increasing heat slightly if needed) and simmer 10 minutes.  Stir occasionally to prevent sticking.

Add reserved bean puree and half & half.  Reduce heat to medium low & cook, stirring frequently, until mixture is heated through.  Stir in cilantro & adjust seasonings to taste.  Serve topped with sour cream and/or cheese, if desired.  Serves 4.

Recipe Adapted from Organic Gardening

Slow-Cooker Pulled Chicken

So... originally this post was supposed to be Homemade Ginger Ale.

And then when that tasted like crap, it was supposed to be something else (which I won't tell you, because there's hope for that yet).

However, I will tell you it involved an ice cream maker - which originally I couldn't use because I forgot to put the canister in the freezer.  So I put it in overnight... and then our power went out early this morning.

But then it came back on, and I (mistakenly) thought the canister was ready so I got the ice cream maker going - and it ended up just doing a really thorough job of mixing everything, because the canister wasn't actually frozen.

ARGH.

So... Slow-Cooker Pulled Chicken it is!

This is a great recipe for when it's really hot out and you don't want to turn on your oven.  (Like yesterday here in NJ... it's never good when you look at the weather forecast and see "High 103").

I believe you could also set it on low in the morning and it will be ready for dinner when you get home from work.

Slow-Cooker Pulled Chicken 

• 1 1/2 lbs. boneless, skinless chicken breasts 
• 1 1/4 C. ketchup
• 1/4 C. brown sugar 
• 1 T. + 1 t. Worcestershire sauce 
• 1 T. + 1 t. soy sauce
• 2 T. cider vinegar 
• 2 T. chipotle sauce* (see notes below) 
• 1 t. molasses 
• 1 T. Dijon mustard
• 3/4 t. garlic powder

Place all sauce ingredients in slow cooker - stir to combine.  Add chicken breasts, nestling into sauce to coat.  Cook on high about 3 hours, or until chicken is cooked all the way through and beginning to fall apart.  Remove from chicken pieces from crockpot and shred with forks.  Replace in sauce, stir to coat, and cook an additional ten minutes.  Serve on potato hamburger buns, or other roll of your choosing.  Makes 6-8 sandwiches.

*Note: "Chipotle Crushed Sauce" is available in the Spanish foods section of many grocery stores, in a small squeezable bottle - the brand I have is Goya.  You also can substitute pureed canned chipotles in adobo sauce instead.  You may also adjust the amount of any of the above to your taste for spiciness; 2 T. of chipotle sauce gives this a little kick and adds smokiness. (If you can't find chipotle at all, you can also use red pepper flakes to taste).

Recipe Adapted from About.com

Cheesy Bacon Oven Chips with Chipotle Ranch Sauce

Ok so I can hardly contain my excitement for the Super Bowl tonight, and I decided that a special weekend like this deserves a double post!

Mr. Vittles and I had an appetizer similar to this at a restaurant recently, and I thought I might be able to replicate it at home.

Well, all I can say is - sorry if you had any health-related New Years resolutions, because I'm pretty sure you will not be able to keep them with these puppies around.

The dipping sauce really takes things to the next level.  But if you don't like spicy dips, start with just a tiny bit of cayenne (or none) and adjust from there.

Also, feel free to use more cheese and/or bacon to your taste.  Never hurt anyone except their pants size.

Now... LET'S GO BIG BLUE!

Cheesy Bacon Oven Chips 

• 1 large, uniformly-shaped russet potato, scrubbed well and sliced into 1/8" rounds*
• cooking spray
• 3/4 C. shredded colby jack or cheddar cheese
• salt & pepper to taste
• 2 T. crumbled bacon (about 2 slices) - I used real bacon bits
• chopped parsley or chives, for garnish (optional)

Preheat oven to 375 degrees.  Bring sliced potatoes to a boil in cold, salted water to cover for 5 minutes.  Carefully drain, and transfer slices to a paper-towel lined countertop or cutting board.  Pat to dry.

Grease a baking sheet with cooking spray, and lay out potato slices so they are overlapping on it.  Spray lightly with additional cooking spray, then sprinkle with salt & pepper to taste.  Sprinkle evenly with shredded cheese & bacon.  Bake 12-14 minutes in preheated oven until cheese is melted & bubbly.  Serve with chipotle ranch sauce (recipe below).  Serves 2.

*You can use 2 medium-sized potatoes rather than 1 large.  Also, I like to leave the skin on but you can peel the potatoes if you prefer.

Chipotle Ranch Dipping Sauce

• 1 T. ranch dressing
• 3 T. sour cream
• 1/4 t. chipotle chili powder
• 1/8 t. cayenne (adjust more or less depending on how spicy you want).
• 1/8 t. salt
• 1/8 t. garlic powder

Place all ingredients in a small bowl, and stir to combine.  Refrigerate any leftovers.

Original Recipes

Chipotle Chicken Tostadas

Ok so... seriously?

With this heat?

I can't even even.

I have no idea how Mr. Vittles works outside on days like this.  Although he must be a glutton for punishment because he just got home from work... and decided to go for a run.

Isn't that what everyone does when it's 96 degrees out?

But hey, the longer he's out of the house the longer I have to finish watching last night's episode of the Bachelorette on the DVR.

Er... I mean... who watches that garbage?

As you can probably imagine, Mr. V is not a fan of the show. 

I know he's right, it's hardly 'reality' and the couples never even stay together.  But that doesn't stop me from watching every silly episode of every silly season.

I just have to do it by myself.

Similarly, my husband's surprising distaste for these tostadas probably will not dissuade me from making them again. 

For myself.

He thought the chipotle was too much, I thought it was absolutely delicious.  But he also prefers more Americanized Mexican dishes and while I love me some sour cream and loads of shredded cheese, these were good in a totally different way.

Ah well.  We can't like all the same things.

Chipotle Chicken Tostadas

• 1 lb. boneless, skinless chicken (about 2 breasts)
• 2 small yellow onions, divided
• 1/2 C. + 1 C. diced fire-roasted tomatoes in a can (14.5 oz), drained
• 2 garlic cloves, divided
• 1/2 one 7-oz. can chipotle chiles in adobo
• 1 t. salt
• 8 prepared tostada shells
• queso fresco, for sprinkling (I used feta)

Cut one of the small onions in half.  Place one half in the bottom of a medium stockpot, and add 3 C. water, 1 t. salt, 1.2 t. minced garlic (or 1 garlic clove, cut in half) and chicken breasts.  Cover and bring to a boil over medium-high heat.  Simmer 25-30 minutes or until chicken is cooked through.  Remove chicken, but reserve stock for later.  Cool the chicken and shred.

In a blender, combine other half of onion, 1/2 C. fire-roasted diced tomatoes, chipotle chiles, and another 1/2 t. garlic.  Add 1/2 C. reserved chicken stock, and blend until smooth.  Set aside chipotle sauce.

Dice remaining onion.  In a large saucepan/skillet, heat 2 T. canola oil over medium heat.   Add onions and saute about 5 minutes until translucent.  Reduce heat if necessary, and add remainder of drained tomatoes.  Saute 5 minutes over medium-low.

Add shredded chicken and chipotle sauce, and increase temperature enough to bring to a boil.   Then reduce heat back to medium-low and cook 7-10 minutes until most of liquid is absorbed.

Serve on tostada shells with sprinkled queso fresco.  Serves 4 (2 tostadas each).

Recipe Adapted form Muy Bueno Cookbook

Smoky Restaurant-Style Salsa

In addition to being a brownie snob, I'm also kind of a salsa snob. 

I rarely eat salsa out of a jar, and when I do it's only IN recipes, and only certain brands.

To be honest, I didn't even really eat salsa until I was older because I had only had the likes of Pace and Tostitos.  I'm sorry to knock those brands but... ugh!  Not good.

Then in high school my mom started making her own salsa and oh my - I can remember Lauren Vittles and I coming back to my house after a night out and devouring a huge bowl of it.

Like... 3 to 4 times a week.

For a month straight.

Yeah.  It was that addicting.

Although come to think of it,  we actually had to take a breather from it for a while because we ate so much of it we could barely stand the sight of it.

That is... until a few weeks later, when we were back off the wagon again.  Ha!

Anyway, I know I already shared with you a recipe for fresh pico de gallo & salsa verde.  But I realized on my blogoversary last week that I never shared a basic restaurant-style recipe!

I have been on a kick of using fire-roasted tomatoes in recipes though, so I decided to change things up a bit and use those in place of whole canned tomatoes.  I also used a touch of chipotle to add to the smoky flavor.

Considering all the ingredients just get thrown into the food processor, there is no excuse not to make your own delicious, fresh salsa at home.

The beauty of a salsa like this is that you can change anything to your taste.

Don't like your salsa to be spicy?  Use less jalapeno.  (The recipe below makes what I would consider a medium salsa, in regard to the level of heat).

Can't fathom the thought of using tomatoes out of a can?  Use fresh ones (and if you're really feeling frisky, you can oven-roast them yourself first.)

Love chipotle?  Double the amount below, or to taste.

You get the idea.  You're a smart cookie.

Now make it happen :)

Smoky Restaurant Style Salsa

• 1 can (14.5 Ounce) fire-roasted diced tomatoes
• 1 can (10 Ounce) Rotel (diced tomatoes And green chilies)
• 1/4 red onion, chopped
• 1 clove garlic, chopped
• 1/2 jalapeno, chopped
• 1/8 t. Sugar
• 1/8 t. Salt
• 1/8 t. chipotle chili powder
• 1/4 C. cilantro (more to taste)
• 2 t. lime juice

Combine roasted tomatoes, Rotel, red onion, jalapeno, garlic, sugar, salt, chipotle, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like. Test seasonings with a tortilla chip and adjust as needed.  Let sit in refrigerator at least 30 minutes before serving.  Serves 6.

Recipe Adapted from Pioneer Woman