Crockpot Southwest Chicken Chili

It is a cold day here in Texas.  Rainy, sleet, windy, COLD.  Yesterday was breezy and you could wear shorts and by weeks end I bet it’ll be 85.  Such is life (weather) here in Texas.  *I actually love it.Rainy Day

That being said, I was not about to leave our warm home today (nor get out of bed…but I have kids, dang it).  I am, however, still in my Jammie pants and have raided our kitchen for an in-home episode of Chopped. (You’ll find I play this ‘game’ quite often.).  After what I believe to have been a truly successful pantry raid, I found the below ingredients to make a creamy Arizona inspired chicken chili!  Do you know what’s even better??  It’s crockpot material! AND it’s Sunday! Basically a set it & forget it while my warm home fills with delicious smells and I can listen to the rain alllll day. Excellent.

The Starting Lineup

  • 1lb chicken breast (frozen fine)
  • 1 can chili ready tomatoes
  • 3 cups low sodium chicken broth
  • 1 package cream cheese (reduced fat ok)
  • 1 can black beans, drained & rinsed
  • 1 cup+ corn, (roasting & honey optional)
  • 1 yellow onion, chopped
  • 2 chopped Chipotle in Adobo sauce peppers, plus 1 tbsp sauce
  • 4 cloves garlic, minced
  • 1Tbsp cumin
  • 2tsp chili powder
  • Salt & Pepper

Toppings (optional, but a must have in my eyes)

  • Cooked, crispy bacon
  • Shredded cheese
  • Green onions, sliced
  • Sour cream

Southwest Chicken Chili

You could make this recipe the easy route and literally toss every ingredient in the crockpot and walk away. I am NOT above that! Basically, that is what I did with just one exception (plus toppings).

Spray your crockpot with nonstick.  Add in the chopped onion, chicken (frozen works), rinsed black beans, cubed cream cheese, diced chipotle peppers and sauc e, can of chili ready tomatoes, garlic, cumin & chili powder, S&P.  Cover with lid and put on low for 8-10hours or high for 4-6hours. *here is where you can also add in your corn OR do it this way….

About 2 hours before the meal is done, line a baking sheet with foil.  Cut the corn kernels off the cob/or frozen corn and lay on baking sheet.  Drizzle EVOO, mix with hand to spread over kernels and evenly over pan.  Place under broiler, watch and turn periodically to achieve desired roast (5-10minutes).  Remove baking sheet and drizzle with Tbsp of honey, toss to combine.  Add to crockpot, cover and wait (impatiently till finished).Roasted corn image

You’re almost there!  If you’re lucky, you’ve been out & about not smelling the yummy goodness wafing through the air.

At about 30 minutes till your ready to enjoy, start the bacon.  Once crispy, chop it up.  Slice some green onions, shred some cheese and pull out that sour cream!  It’s on!!  Southwest Chicken Chili (served with corn fritters)SW Chicken Chili

Bacon Quiche

Funny how I let everyone know that I’m not the biggest breakfast eater and what are my last two entries about??  Ok, maybe the morning meal isn’t soooo bad.  This fancy looking dish is surprisingly easy and is sure to impress!!  It gives all women an excellent excuse to ‘do brunch’ and have bottomless mimosas!!  …at least that’s what I do.  Even if I’m by myself 😉 *note champagne glass in background…xoxo

The Starting Lineup

  • 1 pie crust (unbaked, premade is fine)
  • 8 eggs
  • 1 package bacon
  • 2 onions (yellow or sweet), sliced
  • 1/3 cup green onions, sliced
  • 1 small red bell pepper, chopped
  • 2 cups shredded sharp cheddar cheese
  • 1 1/2 cups heavy cream
  • 2 Tbsp butter
  • Salt & pepper, to taste

In large pan, melt the butter then add in all the onions.  This may seem like a lot of onions, especially once sliced, but after you let them caramelize in that butter for about 20minutes they’ll reduce way down.  Stirring ever so often, the onions will develop a nice golden brown color and the natural sweetness will come out.  Transfer the caramelized onions to a dish and set aside to cool.

*preheat oven to 400degrees*

In same skillet that you cooked the onions, add in the bacon and cook to desired doneness.  I personally prefer mine crispy, but to each their own!  Once finished, chop up and also set aside to cool down.

Now to get the baking dish ready!  Again, you can make this your own.  I prefer a springform pan for mine, while others like the look of a deep dish tart shell or pie pan.  Whichever you decide to go with is fine.  Take out your pie dough, roll out with a light dusting of flour if necessary, and gently press into the pan of your choosing.

In a large bowl, beat the eggs with the heavy cream and S&P.  Add in the rest of the ingredients to the egg mix (cooked onions & bacon, green onions, red bell and cheese).  Pour entire bowl directly into the unbaked pie crust.

To avoid spillage, place your quiche onto a rimmed baking sheet.  Cover the top of your dish lightly with aluminum foil.  Allow to bake for 45-50 minutes.  Remove the foil and continue cooking for another 10-15 minutes.  The quiche should just be just slightly jiggly if anything once time is up.  If still very wet looking, continue to cook checking often.  *all ovens can be different.

Remove from oven and cover lightly with the foil for 15 minutes, till ready to eat.  The quiche will continue to set.

If using a springform or tart pan, remove sides and display on a pretty cake stand.  Cut into pie like wedges and enjoy!!



Roasted Stuffed Breakfast Poblano

Now most that know me, know of this little tidbit….I don’t do breakfast.  At least willingly.  As a matter of fact, this morning out of sheer laziness and maybe a few too many glasses of wine last night, I opted for Jack n the Box for my breakfast hungry family.   JITB was my choice because the boys could have their breakfast Jacks while I ate a burger, fries and 2 tacos.  Yes, I ate all of that for the “most important meal of the day”.  You can call me disgusting in the comment section below.

ANYWAY, when you make any meal spicy with a Mexican twist I’ll give it a go!  This recipe is the happy medium winner that I made for my breakfast loving husband & boys….and myself.

The Starting Lineup 

•2 large poblanos
•1 cup potatoes (cubed or even hash brown style)
•4 eggs
•Breakfast sausage links (about 4-5)
•Tomato
•Green onions
•Red onion
•Jalapeño
•Cotija cheese
•Cilantro
•Salsa
•Salt & Pepper
•Cumin
•Extra Virgin Olive Oil

Coat poblanos lightly in olive oil and place on baking sheet under broiler, turning as they char. Once charred & bubbly place in paper bag (school lunch style) and close. Let rest for at least 15 min. You can also place peppers in bowl covered with Saran Wrap.

Meanwhile, add potatoes to a hot pan with a bit of oil & butter and season with a salt, pepper and cumin to taste. Let it get nice and crispy. Cook sausage links according to package (pan or even microwave) and slice into pieces.

While potatoes cook, dice all the veggies and prep the poblanos (peel the waxy skin off, it will come off easily, and carefully slice a slit on one side of pepper and scrape out seeds. Crack eggs into bowl and beat till frothy with a splash of milk.

Once potatoes are cooked, add the eggs right in same pan and scramble with potatoes. Also add in the cooked sausage, onions, tomatoes & jalapeños.

When eggs are almost cooked through take off heat and spoon mix into the peppers. Place filled poblanos on baking sheet and sprinkle the cotija cheese over top. Place in a 375* oven for about 10min.
Garnish with the cilantro and salsa 🙂

Roasted Stuffed Poblano Pepper

Beer Braised Pork 

I must of had an idea the other night that I wanted to feel fuller than ever before while enjoying some flavors of the south.  Those ‘fat thoughts’ made me think of a real gooey cheesy mac n cheese.  I then thought if it could possibly get any better than that….and it could!  Why not top the already decadent dish with some braised pork and maybe a tangy & sweet bbq sauce?!!  Genius!

…and yes, I am full.  Had seconds. Thirds.  And I am now onto ‘skinny thoughts’.

The Starting Lineup

  • 1 3-5lb pork shoulder/butt roast (excess fat trimmed)
  • 1 12oz beer.  (Your pork, your choice)
  • Low sodium chicken broth/stock (at least 24oz)
  • 2-4tbsp extra virgin olive oil
  • 1tbsp unsalted butter
  • Onion, quartered
  • Serrano Chili, cut long vertical slit through half (stem to tip) but leave intact
  • BBQ sauce of your liking.

Dry Rub

  • 2tbsp chili powder
  • 2tbsp ground coriander
  • 1tbsp brown sugar
  • 1tbsp paprika
  • 1tbsp smoked paprika
  • 1tbsp cayenne pepper
  • 1tbsp cumin
  • 1tbsp kosher salt
  • 1/2tbsp black pepper

Take out your pork roast and trim off any excess fat if needed.  Set aside.  In a shallow dish combine all of the spices thoroughly together to make the dry rub.  Place pork roast in dish and evenly distribute the spices and gently press into the meat on all sides.  Cover the roast in dish with plastic wrap and let sit in fridge for at least an hour if not overnight.  Take the roast out of the refrigerator about 20 minutes before you’re ready to start cooking.

*Preheat oven to 300degrees* On med-high, heat an oven safe Dutch oven on your stove top (I love my enameled Lodge cast iron for this).  Add in the EVOO & butter.  Once the butter has melted place the roast in the pan and sear on all sides.  Typically takes about 8-10minutes.  Set roast aside on plate and pour in the chicken broth.  With a wooden spoon, scrape up any brown bits from the bottom of pot.  This is the GOOD stuff.  It will greatly enhance the flavor of your meal.  Like one of my favorite chefs, Carla Hall, always says, “there’s flavor in the brown!”.  Add the pork roast back into the broth filled pot along with the onion, Serrano and pour in that can of beer.  I personally like to keep a swig or two for myself ;). The liquids should come up to a little over half of the meat.  You do not want it completely covered.

Cover the pot with its lid and place into the 300degree oven.  After 30 minutes I drop the temp down to 250 and 30minutes later down to 225degrees.  Now you can walk away from the oven for a good 4 hours and let that pork roast get flavorful and ridiculously pull apart tender!

We like to serve ours over my easy, creamy Mac n Cheese with a drizzle of Franklin BBQ sauce!  You can purchase it here in Texas at your local HEB Grocery Store (my fave!!)

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