White Chicken Chili

Posted on March 19, 2013 by bigm5853

IMG_20130318_183010_122Well it was back to reality for me and Kristen. After a great week of vacation we returned to “Spring” in Minnesota. 3 inches of snow, wind blowing 30 – 40 mph, and wind chill temperatures below zero!! A far cry from the 90+ degrees in Palm Desert but a great night for some chicken chili!

IMG_20130318_163939_755Gather up your ingredients and let’s get started. I like to use boneless, skinless chicken thighs when making chicken soups. I think the dark meat has a lot more flavor and just makes the soup better.

IMG_20130318_164139_084Toss the chicken with some salt and pepper and put in a deep skillet. Cover the chicken with water, bring to boil, then simmer for about 20 minutes. Just until chicken is done. Drain the water and set chicken aside to cool.IMG_20130318_171728_921Add about 2 tablespoons of olive oil to a dutch oven and heat over medium-high heat. Toss in one onion, chopped and cook until tender, about 7 minutes.IMG_20130318_172147_823Add two 4 oz cans of chopped green chilies and cook for a few minutes more. Toss in 2-3 cloves fo chopped garlic and cook for another minute.IMG_20130318_172623_308Add 2 cans, 15.5 oz each, of great northern beans to the pot. Now is a good time to add some spices as well. I use 1 T ground cumin, 1 T chili powder, 1/2 T dry oregano and some white pepper. If you like a little more heat you can dice up a fresh jalapeno pepper and add that now also. Pour in some chicken stock, enough to cover everything. I like to use low sodium so I can control the amount of salt. IMG_20130318_172921_631Now that the chicken has cooled, I like to shred it. Using 2 forks you can pull the chicken apart into nice long threads. Toss that into the pot and add more chicken stock, if desired. I do not like to have this chili to ‘soupy’ so do not add too much. Let that simmer for about 30 minutes to really let the flavors come out.

The final step is to add about 1/2 cup of heavy cream. This makes the chili creamy good!! Stir that in and heat through. Now it is time to grab a bowl and serve this up. Serve with shredded cheese, sour cream and fresh chopped cilantro. Enjoy!!

Posted in Soups | Leave a comment

Vacation Time

Posted on March 13, 2013 by bigm5853

Kris and I have been on vacation for the last week. We traveled to Phoenix and are now in Palm Desert. Playing golf, drinking good wine and of course having some good food. I have been getting some good ideas so will be cooking up a storm when we return.

Warming up in Phoenix.2013-03-11_07-31-19_280Morning coffee in the desert, off the patio.2013-03-13_09-33-46_70Checking out the putts….2013-03-12_11-26-25_704See you when we get back. Cheers!

Posted in Uncategorized | Leave a comment

Smoked Pulled Pork

Posted on March 5, 2013 by bigm5853

2013-03-03_18-10-50_188So I was at the grocery store, walking down the meat aisle and saw they had bone in pork shoulder on sale for $1.49 a pound. What a deal! I could not afford to pass that up. We were having friends over so this would make a great meal, especially with the Traeger. Making pulled pork is an all day affair and I love that.

First you need to rub the pork shoulder with a good dry rub and let it sit for an hour or so. I use the following for my rub:

  • 1/4 cup brown sugar
  • 1/4 cup smoked paprila
  • 3 T salt
  • 3 T fresh ground pepper
  • 2 t dry mustard (Colemans is the best)
  • 1/4 t cayenne pepper for some heat

I start my grill and preheat to 220 degrees. Put the seasoned pork shoulder directly on the grates and smoke for 3 hours. Spritz with apple juice every hour, after the first hour.2013-03-03_12-09-46_596Now turn the heat up to 250 degrees, place the pork shoulder in a baking dish and continue to cook for 6-8 hours, until the internal temp reaches 190 degrees. Check the temp in the thickest part of the shoulder, away from the bone.2013-03-03_14-53-30_842When done pull off the grill and let rest for 20 minutes before pulling. This one had a great “bark” on it and looks delicious. Now slice off big chunks and pull using 2 forks to get those long, stringy threads of goodness. Toss with your favorite BBQ sauce and serve.

We serve our pork with coleslaw and BBQ baked beans. Kris and I do not eat wheat so we just pile the pork on a plate, top with the coleslaw and chow down. Enjoy!!

Posted in Grilling | Leave a comment

Grilled Buffalo Shrimp

Posted on March 3, 2013 by bigm5853

2013-03-02_16-48-24_517Kris and I have a Saturday routine, every other Saturday when the cleaning lady comes to the house we head out early to run errands. Once the errands are done we usually stop by Granite City for a beer and an appetizer. This week was no different and we talked about getting the Buffalo Shrimp. The running around took a little longer than normal so we decided on lunch and just had salads. When we got home I kept thinking about those Buffalo Shrimp so decided to make them myself!2013-03-02_16-09-23_14I used large raw shrimp. The easy peel, already deveined kind. Just remove the shell but leave the tail on. Place in a glass baking dish, drizzle with olive oil and season with salt and pepper. Cover and refrigerate while you get the grill going. 2013-03-02_16-43-49_235Grill the shrimp over high heat for 3 minutes per side. Remove from grill and toss in some buffalo sauce. I use Franks, which is spicy but not too hot. If you do not want to grill the shrimp you can roast it in the oven at 400 degrees for 8 minutes. 2013-03-02_16-48-37_246I put a dollop of blue cheese dressing on the platter and placed a shrimp on top of it. If you like and some sliced celery on the side as well. Enjoy!!

Posted in Appetizer | Leave a comment

Surf and Turf

Posted on March 2, 2013 by bigm5853

2013-02-27_19-09-39_691We had a little skirt steak left over from the other night so decided to have that with some grilled cod with lemon-dill aioli and a baked sweet potato. Grilling cod is quick and easy. You just have to be careful not to overcook the fish. Overcooking will lead to dry, rubbery fillets.2013-02-27_18-54-10_188Marinate the fish – Dry the fillets with paper towels, rub a thin layer of olive oil on them and place in a glass baking dish. Season with salt and pepper then squeeze the juice of one lemon over the top. Cover with plastic wrap and refrigerate for an hour. 2013-02-27_19-05-17_774Preheat grill to 375 degrees. When grill is ready put cod fillets directly on the grates and cook for 4 minutes per side (depending on thickness). While the fish is cooking toss a sweet potato in the microwave and cook for about 8 minutes. Be sure to poke some holes in the tater with a fork before microwaving. Fish will be done when it flakes easily with a fork. Remove from grill and let stand a couple minutes while you make the aioli.2013-02-27_18-46-22_242Lemon-dill aioli – In a small bowl mix the following: 1/2 cup mayo, juice of one lemon, 1 tsp dill, 1 tsp onion powder and salt to taste. Serve on the side or directly on the fillets. Enjoy!!

Posted in Grilling, Main Dishes | Leave a comment

Marinated Skirt Steak

Posted on March 1, 2013 by bigm5853

2013-02-26_19-39-41_734Our friends Rindy and Aaron came over to pick up some tools we had borrowed for the kitchen island project and we needed something quick and tasty to cook. After working all day it is nice to be able to prepare something in an hour or so. We decided on skirt steak, fresh green beans, creamy mashed potatoes and sauted mushrooms to top it off. Skirt steak is great for grilling, has tons of flavor and you can marinate it in just an hour.2013-02-26_18-07-14_108For the marinade I used sliced onion, chopped garlic, 1 bottle of lager beer and some gluten free soy sauce. First dry the steaks with paper towels, rub with olive oil and season with salt and pepper. Next place half of the sliced onion and garlic in the bottom of a glass baking dish. Put steaks on top, toss in the remaining onion and garlic. Pour the beer and soy sauce over the top. Cover with plastic wrap and marinate for 1 hour.2013-02-26_18-33-57_53For the green beans I added a chopped yellow pepper and 1 medium chopped onion. These will be grilled as well so I put them in my veggie grill basket lined with foil. Drizzle with olive oil and season with salt and pepper.

I set the grill to 375 degrees and let it heat up.2013-02-26_19-27-49_5The beans will take a little longer than the steak so put those on the grill first, about 10 minutes before the steaks. For medium rare grill the steaks for 6 minutes per side. Remove from grill and let rest for 10 minutes before serving or slicing.

Creamy mashed potatoes are a favorite around here and simple to make. Just boil the potatoes in salted water until tender. Drain, add back to the pan. Add cream cheese, half and half, butter, salt and pepper. Mash to a smooth consistency. Enjoy!!!!

Posted in Grilling | Leave a comment

Cedar Plank Salmon with Grilled Brussels Sprouts

Posted on February 25, 2013 by bigm5853

2013-02-24_20-01-33_575The temperature is finally moving into the 30’s which means a lot more grilling. This is a quick and easy supper and oh so good. The cedar plank adds so much flavor to the salmon. I make this for my friends who say they do not like salmon. This usually converts them!

For the Salmon:2013-02-24_19-21-39_306Submerge the cedar plank in water and soak for at least 2 hours. When ready to cook (grill is preheated to 350 degrees) rub salmon fillets on both sides with olive oil. Season with salt and pepper and place skin side down on prepared plank. If using skinless place on the side that had the skin. Place directly on the grill grate and cook for about 30 minutes. Fish should flake easily with a fork.

Brussels Sprouts:2013-02-24_19-00-07_413Trim the root end of the Brussels sprouts and remove any loose, discolored, or damaged leaves. Slice each in half through the root end. Transfer the halves to a mixing bowl and toss with the olive oil and salt and pepper to taste. Then tip onto a rimmed baking sheet and arrange in a single layer, at least half cut sides down.2013-02-24_19-21-55_900Put the pan on the grill with the salmon and roast for 20 minutes.Meanwhile, put the bacon in a cold frying pan. Saute until the bacon begins to render its fat, then add the diced onion and sauté for 3 to 5 minutes until the onion is translucent and the bacon is beginning to brown. (Do not cook the bacon until crisp as the bacon will continue to cook on the grill.) Remove from heat and add 1/2 cup chicken stock to mixture.2013-02-24_19-36-48_961Using a thin metal spatula, turn the Brussels sprouts. Add the bacon, onion and chicken broth mixture to the pan. Continue to cook the Brussels sprouts until they are tender, about 10 minutes more. Transfer to a serving bowl.

2013-02-24_19-59-03_10Grab some plates and dig in. Enjoy!!

Posted in Grilling, Main Dishes | Leave a comment

Braised Short Ribs

Posted on February 24, 2013 by bigm5853

2013-02-17_19-31-51_242This might be the perfect comfort food. Braised short ribs served over creamy mashed potatoes with red wine gravy. This meal takes awhile but it totally worth it. The leftovers are excellent so be sure to make plenty. 2013-02-17_16-24-54_143Gather up all your ingredients and get cooking. I cut these ribs into thirds, seasoned with salt and pepper. Preheat the oven to 350 degrees while you brown the meat.2013-02-17_16-34-20_34I use my deep enameled cast iron skillet for this recipe. Coat the bottom of the pan with olive oil and heat over medium-high heat. Brown ribs on all sides (about 8 minutes total), working in batches as you do not want to crowd the meat in the pan. If the meat is too crowded, it will steam instead of getting that crusting brown goodness. Remove meat to a plate and on the the next step.2013-02-17_16-39-59_817Toss in the diced onion and carrot mixture and cook until tender. During the last minute toss in some chopped garlic.2013-02-17_16-45-12_945This is how the mixture should look when it is ready for the next step. Now is the time to add the red wine. I use a good (but cheap) Cabernet Sauvignon to add a good depth of flavor. Bring to boil and reduce wine by half, be sure to scrape any of the brown bits from the bottom of the pan. 2013-02-17_16-48-17_896Add the meat back to the pan, pour in enough chicken stock to just cover the ribs. Toss in a bundle of spices – thyme, sage and bay leaf – tied together with kitchen twine. Add salt and pepper to you taste. Bring to boil, cover and put in oven. Braise for 2 1/2 – 3 hours, until ribs are fork tender.

When down, remove from oven and make the gray using some juice in the pan. I scoop up a couple cups in a bowl and using a hand blender, blend until smooth. Serve ribs on top of mashed potatoes and gravy on the side. Enjoy!!

Posted in Main Dishes | Leave a comment

Grilled Pork Tenderloin with Butternut Squash Mash

Posted on February 23, 2013 by bigm5853

2013-02-20_19-22-21_5I was cleaning out the freezer for garbage day and found a pork tenderloin. A nice surprise. We had not had pork in a while so this would be perfect for a night of grilling. To go with it, the butternut squash we had picked up at Costco over the weekend. Nice thing about this squash is it comes already cut in to chunks as is ready for the oven.

2013-02-20_17-51-54_43First I seasoned the tenderloin with olive oil and a tablespoon of Mediterranean seasoning mix. Covered with plastic wrap and put in the fridge for an hour or so.2013-02-20_17-55-19_442Now for the squash. First you need to roast it in a 350 degree oven for 30 – 40 minutes. Season with salt, pepper and olive oil. Pop in the oven and cook until tender. 2013-02-20_18-55-28_663I mash the squash using a potato masher until smooth. There will be a few lumps but that is OK. Turn oven down to 200 degrees and keep squash warm while finishing the rest of the meal.2013-02-20_19-12-59_834I grilled the pork loin on the Traeger for 40 minutes at 325 degrees. It was only 12 degrees outside but I just love grilling. When the pork is done, remove from grill to a plate and cover with foil. Let stand for 10 minutes before slicing. 2013-02-20_19-16-07_555While the pork was resting I put together a applesauce gravy. Mix 1/2 cup unsweetened applesauce, 1/2 cup apple juice and 2 tsp tarragon in a small sauce pan. Bring to boil, stirring constantly, and cook until thickened. Remove from heat and season with salt and pepper to taste.2013-02-20_19-19-15_115Time to slice the pork! It turned out moist, tender and delicious. Serve with squash and applesauce gravy. Enjoy!!

Posted in Grilling | Leave a comment

Hamburger Soup

Posted on February 21, 2013 by bigm5853

2013-02-12_18-10-57_576Growing up I remember having hamburger and boiled potatoes quite often. Although I cannot remember how it was seasoned but am guessing salt, pepper and ketchup:) This soup is a take on that meal, just elevated a bit but still easy enough to make on a weeknight.

Start by browning the hamburger with one onion, chopped, in a large dutch oven. When burger is done, drain off excess fat and return to pot. Add 12 oz good beer, 2 cups chicken stock, 1 can diced tomatoes, 2 medium potatoes, chopped, 4 carrots, peeled and chopped, and bring to boil. As the soup is heating up add salt and pepper (to taste), 1 tsp thyme, 1 tsp basil, 1 tsp oregano and stir. Once boiling, reduce heat and simmer for about 15 minutes add frozen peas and cook another 10-15 minutes, until veggies are tender.

2013-02-12_18-03-46_253Serve hot in large bowls and enjoy!!

Posted in Uncategorized | Leave a comment