Hot Stuff

As I write this wind and snow is blowing outside my window, so this recipe has me thinking about the warm south.

Homebound on another winter storm day this week I created this hearty southwestern style chicken stew. The hot peppers I was recently given as my inspiration.

A huge jar of jalapenos, can of chipotle peppers in adobo sauce and tabaco sauce are now in my possession. My mission is to find ways to use them up.

I used boneless chicken breasts in this stew as it was what I had on hand however boneless thighs can be used instead. 

You can adjust or omit the jalapenos to suit your taste

Southwestern Chipotle Chicken Stew

·       oil

·       2 pounds of boneless chicken cubed

·       1 onion diced

·       1 carrot diced

·       1 red bell pepper diced

·       1 tbsp. minced garlic

·       2 canned chipotle peppers in adobo sauce chopped

·       1 tsp cumin

·       I can of small red kidney beans

·       I cup white rice

·       I can diced tomatoes

·       1.5 cups chicken stock

Preheat oven to 300F

Heat oil of choice in oven proof dutch oven

Add the chicken and vegetables and sauté until lightly browned.

Add seasonings, hot peppers, rice, beans and tomatoes and combine.

Bring to a low boil and then place in oven for about 3 hours.

Wine Suggestion: Spanish Tempernillo

Cheers!

Super Dip

Super Dip

Super Bowl Sunday is here again!

Many of us will be gathering with friends to watch the game and nosh on fun foods like pizza, nachos, wings and chili.

I’m taking this Layered Mexican Dip to our gathering today. There are many versions of this dip around and ingredients can be substituted with the items I’ve listed below.

It is quick to assemble but does require a few hours chilling time.

Cheers and enjoy the game!

Layered Mexican Dip

• ·         1 can of black beans or red Mexican beans 
• ·         1 tbsp of Tex Mex spice blend or chili powder 
• ·        1 pkg cream cheese softened
• ·        1 cup sour cream
• ·         1 cup shredded cheddar cheese
• ·        Garnishes for the top choose diced tomatoes, sliced green onions diced red onion, black olives, shredded lettuce, salsa, corn, chipotle peppers, diced green or red peppers.

Puree or mash the beans and add the seasoning. Mix well.

Spread on serving plate of choice.

Mix the cream cheese and sour cream. Spread on top of the beans.

Cover with the shredded cheese.

Garnish with topping of choice.

Chill in fridge for at least 2 hours.

Serve with tortilla chips on the side. My preferred brand is Que Pasa. Found in the organic section if most supermarkets. I find these the best for flavor and size. They are all-natural just corn, oil and salt, nothing else!

For more information go to www.quepasafoods.com