Sunday, October 21, 2012

Baby Portobello Saute with Feta Cheese

Looking to expand your side dish repertoire?  Here's a fabulous fall and winter accompaniment for your entrees, which just happens to be very easy and healthy too!  It would go great with beef or chicken entrees and creamy pasta dishes also.  This portobello saute is so good, it's hard to stop eating it...but that's okay, because it's so low in calories!

                                      So Good and So Good For You...

                                               It's All In The Prep!                                                                  
Inspired by recipe for Mushroom Medley by Jenny McGlown, R.D. L.D., CDE, Atlanta, GA

Approx. 2-3 large servings

  • 1 TB extra virgin olive oil
  • 1 TB water
  • 1 tsp. minced garlic
  • 1/2 c. diced red onion (about 1/2 onion)
  • 1 (8 oz.) pkg. fresh, baby portobello mushrooms, cleaned* and sliced
  • 2/3 c. cleaned & diced tomato on the vine (about 1 medium tomato)
  • 2 slices crumbled, cooked bacon (I use turkey bacon)
  • 1/4 c. low-fat feta cheese
  • 1/4 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper

Clean the mushrooms by wiping with a damp paper towel or dry mushroom brush--do not wash.

  1. In a large frying pan, saute the garlic and onion in the olive oil and water over medium heat until tender.
  2. Add the baby portobello slices and tomato and simmer over medium heat for 6 minutes, stirring occasionally.
  3. Turn the burner off and stir in the bacon, feta cheese, salt and pepper.
  4. Serve warm.  Leftovers can be refrigerated and reheated on the stove over medium-low heat.

If you've got some hungry diners, they'll enjoy it so much, you just might want to double the recipe!

Printable Recipe

Thought you might enjoy this update of my, now 14 and 1/2 mo. old, granddaughter with her dad (my son-in-law).  Her mom likes to plant a bow on a sprig of what they refer to as her Conan O'Brien hair!

                                   Loving That Wind Against My Face!

                                                Happy Fall Y'All!

Sunday, October 7, 2012

Not Just White Chicken Chili!

I adapted this easy and delicious white chicken chili from a recipe which I requested from my friend Trudy.  She has been sharing her marvelous white chicken chili with me for some time.  This is my exception to no beans in just wouldn't be complete without them!  It has a little kick, which is accentuated with the addition of shredded pepper jack cheese.  As a bonus, I discovered that, by just stirring in sour cream, it makes a fantastic cold dip!  So, this is not just a recipe for white chicken can use it to make chicken chili dip too!

Trudy advised that she always doubles the recipe to share with friends and that it freezes well too.  She suggested adding more chicken broth if the chili gets too thick.

This is a wonderful recipe for stretching your meals by using any leftover rotisserie, baked chicken or my So Simple, So Perfect, Crispy Roast Chicken.  Also, this is another dish that would be fantastic with my Dixie Girl Makes Yankee Cornbread!

                                               Warm and Creamy...

                                            And Oh, So Satisfying!

As adapted from Jess Gordon's recipe, White Chicken Chili, as published in Atlanta Home Improvement magazine 2/07

Approximately 4-6 servings

  • 1 c. diced onion--approx. 1 medium (white, yellow or red--frozen diced onion okay)
  • 2 TB canola oil
  • 3 TB all-purpose flour
  • 1 & 1/2 cans (4 oz. ea.) diced mild green chiles (approx. 1/2 c. + 1 TB drained & packed--can freeze leftover green chiles)
  • 1 TB ground cumin
  • 4 c. chicken broth
  • 2 cans (15.5 oz. ea.) great northern beans, drained
  • 1 c. cooked & medium-chopped chicken breast (approx. 1 large chicken breast)*
  • 1/8 tsp. freshly ground black pepper (or ground white pepper, if you like)

Garnishes and Sides
  • sliced avocado 
  • sour cream
  • shredded pepper jack cheese
  • tortilla chips of your choice (lime-flavored tortilla chips are really good with this chili.)
  • my Dixie Girl Makes Yankee Cornbread

This is a great recipe to use rotisserie chicken from the store--or leftover baked chicken or My So Simple, So Perfect, Crispy Roast Chicken.  

  1. In an approx. 4 qt. cooking pot, saute the onion in the oil on medium heat, stirring frequently, until tender.  Add the flour, green chiles and cumin. Mix into a thick paste, or roux.  
  2. Whisk in the chicken broth until the roux is thoroughly incorporated.  Stir in the beans.  Increase the heat to medium high and bring the chili to a boil.  
  3. Reduce the heat to simmer and cook, stirring occasionally, until thickened.  Stir in the chicken and pepper and simmer until heated throughout.
  4. The chili can be kept warm in a crock pot until serving.  Freezes well.

Chicken Chili Dip

Add 1/2 c. sour cream to 4 c. of the cooked chili and refrigerate. Garnish with a dash of ground paprika and a sprig of parsley or cilantro (if you like).  Serve cold or room temperature with tortilla chips for dipping.

With the cold weather kicking in, you'll find this simple and delectable white chicken chili very comforting...enjoy!

Printable Recipe