Anyone still there? It was head down, focus, focus, focus, work, work, work there for about two weeks and when I emerged, it was fall! There's a chill in the air that means chili and football (and cozy scarves, leggings, pumpkin bread and cinnamon lattes) and that's just what we did today. Andy made his chicken chili because he decided that it wasn't quite cold enough for the red meat variety, and it was perfect!
And if you have chili, no matter what the variety, you have to have cornbread.
The rest of the weekend was consumed with catching up on much needed sleep and laundry. Exciting? No, but quite necessary after the last two weeks. I'm thankful to be ending the weekend a bit more organized, well rested and so ready to get back to blogging!
Chicken and Bean Chili
Adapted from Giada De Laurentis
Makes 8 Servings
2 lbs boneless, skinless chicken breast
3 cans (15 oz) cannellini beans, rinsed and drained
2 cans (11 oz) white shoepeg corn, rinsed and drained
1 bag (16 oz) frozen chopped spinach, defrosted and drained
1 large onion, chopped
4 cloves garlic, minced
2 Tbs olive oil
1 Tbs oregano
2 Tbs cumin
2 tsp chili powder
1/4 tsp cayenne red pepper
1/2 tsp fennel
4 Tbs flour
1 tsp salt
1 tsp pepper
4 cups chicken stock (reduced sodium if purchased)
1/2 cup parmesan cheese or any white cheese
Season chicken with olive oil, salt, pepper, cumin and oregano. Bake at 350 covered for 35-40 minutes until just done. Don't over cook as it will continue to cook while simmering with chili.
In a large, heavy bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent. Add garlic and cook for a minute. Add salt, cumin, oregano, fennel and chili powder. Cook, stirring frequently for 3-5 minutes.
Stir in flour and cook for 3 minutes. Slowly add chicken stock, stirring frequently until thoroughly combined. Add beans, corn and spinach. Bring to a simmer and add chopped chicken breast. Add cayenne red pepper, salt and ground pepper to taste. Let simmer for at least an hour.
Cornbread
Adapted from the Back of the Bag of Indian Head Corn Meal
1 cup corn meal
1 cup flour
1/4 cup brown sugar
3 tsp baking powder
1 tsp salt
1/2 cup butter, melted
2/3 cup milk
2 eggs, beaten
Turn on oven to 400 degrees. Coat the bottom of a cast iron skillet with oil and heat it in the oven while it's preheating. This is how my mom always made cornbread, and it gives the bread the perfect crust.
Whisk together corn meal, flour, brown sugar, baking powder and salt. In a separate bowl, combine butter, milk (make sure it's room temp so it doesn't chill the butter), and eggs.
When the oven is preheated, combine the wet and dry ingredients and carefully pour into hot skillet. Bake for 15 minutes or until toothpick comes out clean.
