Southwest Chicken Bake

This is a "clean the pantry" meal. It is the result of my asking, "What do we have in the house that would allow me NOT to get out on a rainy day and go to the grocery store?" The answer: 2 split chicken breasts, already cooked but not yet shredded or chopped; frozen corn; a can of black beans; a can of chicken broth; hot sauce; brown rice. And when this is what you have, this is what you can do...

Melt 2 Tablespoons butter over medium heat in a large saucepan. Sprinkle 4 Tablespoons flour over melted butter; let it cook out for a minute or so, then stir in 1 can chicken broth and about 1/3 cup or so of hot sauce. Cook 1 cup dry brown rice separately. Add chopped chicken, a cup of frozen, fresh, or canned corn, and a can of black beans to the hot sauce mixture. Once the rice is done, add that as well. Stir it all together and pour into a casserole.

Top with cornbread batter. I was running low on cornmeal so I used what I had, which was a little shy of a cup, and then a little over a cup of unbleached all purpose flour. Add 2 tsp baking powder, 1/2 tsp salt, 1/4 cup demarara sugar, 1 egg, and 1 cup milk (no oil necessary). Mix and spoon over the whole casserole.

Bake in a 400 degree oven for 45 minutes. I like to cook it early and then cut the oven off and leave the casserole in until suppertime. I think the flavors mix together better that way.


Southwest chicken with cornbread crust. Pretty darn good for a clean-the-pantry meal. Enjoy!

Chicken and White Bean Chili

Do you like chili? I looooooove chili. I love it on cold nights and during college football games and on evenings in with the Coach. This is a different twist on the classic.

To thicken the chili, I start by melting 1 Tablespoon of butter over medium heat. To the melted butter add 2 tablespoons of flour; stir it around for about a minute and then slowly pour in 1 box (or 2 cans) of chicken broth.

The "pour it in slowly" part is really hard for me. I know that the more slowly I pour it in, the thicker it will be. And I start off well. I pour a teeny bit, stir it around, and experience the delight of actually seeing it thicken right before my eyes. I pour a little more in...and then realize that at this rate I will still be pouring it in when it's time to eat. So then I just dump it. Oh well.

Next add the main ingredients...
2 cans of white beans (I used 1 can northern beans and 1 can cannelini beans)
2 cooked chicken breasts, chopped or shredded
3-4 cloves of garlic, minced or grated
1 cup of salsa (I used a mixture of medium and mild. Because that's what was in the fridge. Next time I think I will use all medium.)
1 cup of shredded cheese (I used mozzarella. Again, because that's what was in the fridge. But I bet cheddar would be really good.)
1/2 tablespoon cumin
1/2 tablespoon chili powder

And let it simmer for 20 or 30 minutes. Or in my case, a couple of hours, because this is one I can make during Little Bit's nap. Scoop it into a bowl, add some crushed tortilla chips on top...


And then eat it. Eat it all. Enjoy!

Sausage and Lentil Stew

Adapted from Taste of Home, Best Light Recipes

Since there is about half an inch of snow covering at least 38% of the yard outside my window, I think that we are officially snowed in. And of course, on nights when you are snowed in, you must eat stew.

In the bottom (as if you could do this in any other part, like the top or the sides) of a large saucepan, saute...

1 onion, chopped into small pieces
3 carrots, peeled and chopped
3 cloves of garlic, minced
Turkey sausage, previously cooked and sliced into little lovable chunks
**Tonight I used 3 links of Italian turkey sausage. I boiled them for about 7 minutes, then sliced them and browned them in the bottom of the pot. In previous versions I have also used fully cooked turkey kielbasa, which seems to hold up just a little better to cooking.

When the veggies are tender enough for you and the sausage is brown enough for you, add to the pot...

1 can diced tomatoes
1 can chicken broth
3 cups water
1 cup dry lentils (Did you know that lentils are known as the powerhouse of legumes? I wish I was known as the powerhouse of legumes.)
3 small red potatoes, unpeeled and diced
Spices to your liking...I used close to a tsp of cumin, a few shakes of chili powder, a pinch of red pepper flake, and a bit of salt. Remember to be very accurate on these measurements.

Bring to a boil; cover and simmer for as long as you like. I left mine on for over three hours. Because I like my stew very simmered. I also like to cook supper during Little Bit's nap, which usually takes place around 1:00 in the afternoon, leaving a good long while for the stew to simmer.

The result? A hot bowl of love. I mean, lentil stew.


Mmmmm. Enjoy.