Salsa Verde Lime Chicken Chili

I know I’ve made a few chili recipes.
Salsa Verde Lime Chicken Chili It just seems as if there’s so many ways to make it. This one, however, is definitely different. I added salsa verde and more lime to my White Chicken Chili. Not only does it give it a nice sharp tang, it adds a little more heat and flavor.
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I also omitted the white corn from this one; but feel free to add it if you want. But, damnit, don’t omit the salsa verde. It’s soooooo good.

As far as beans, I love pintos and white northern beans, I also use black beans every now and then. As I’ve told you before, I just don’t like kidney beans – they’re gross. Kidney beans remind me of cafeteria lunch chili in middle school…EW. Stick with the good beans.

One thing I do remember liking a lot is the grilled cheese that came with the chili. Remember??? It was really dense and greasy as all hell. How did they do that? I’m thinking sheet pan under the broiler with a ton of butter. Glad they were looking out for our health back then. Anyway, I always looked forward to those but skipped the chili.
Salsa Verde Lime Chicken Chili The day after I made this, I actually put some over big tortilla chips (I drained some of the liquid), topped it with cheese and made some killer nachos in the oven. I was one happy woman.

Make this and take it to your next football party (or whatever fall get together you like to do). They’ll thank you.
Salsa Verde Lime Chicken Chili

Here’s your printable-

Salsa Verde Lime Chicken Chili

Salsa Verde Lime Chicken Chili

Ingredients

    For the Chili
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp seasoned salt (like Lawry's)
  • 1 tsp sugar
  • 1 tsp all purpose flour
  • 2 tbsp. olive oil
  • 1 tsp minced garlic
  • 2 small yellow onion, diced
  • 2 small or medium sized fresh jalapeno peppers (depending on how much heat you like), washed, seeded and diced
  • 8 oz. diced green chiles, drained (they usually come in 4 oz. cans; so two cans)
  • 1 tbsp. salt
  • 1 1/2 lbs. boneless, skinless chicken breasts, removed of fat and boiled, grilled or baked until done and shredded
  • 2 cans Great Northern beans, drained and rinsed
  • 1 can Pinto beans, drained and rinsed
  • 64 oz. chicken broth (have more on hand - you may need it)
  • 1 cup salsa verde
  • 1/2 lime, juiced
  • 1/4 cup whole cream
  • Handful fresh cilantro, chopped
  • For Serving (Suggestions)
  • Shredded cheese
  • Sour Cream
  • Pickled jalapenos
  • Diced avocado
  • Fresh cilantro
  • Fritos
  • Tortilla chips
  • Crackers
  • Cholula Hot Sauce
  • Squeeze of lime

Instructions

  • Combine the oregano through flour in a small bowl; set aside.
  • Heat olive oil over medium heat in a large dutch oven.
  • Add garlic, onion, jalapenos and green chiles, then sprinkle with salt.
  • Saute, stirring, until fragrant, about 5 minutes. Feel free to add a little water if it starts to dry out.
  • Add chicken, followed by dry seasoning mixture, making sure everything is incorporated.
  • Add beans, broth and salsa verde, stir it all together and bring to a slow boil.
  • At this point go ahead and add more chicken broth if you feel it's too thick. Reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
  • Add whole cream and fresh cilantro, stir and simmer for 5 more minutes and remove from heat.
  • Serve.
http://www.dixiechikcooks.com/salsa-verde-lime-chicken-chili/

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Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

Ok…
Mexican Street Fries I know the name is long.

Don’t judge a girl – there’s lots going on here (kind of). “Why are these called Mexican Street Fries?” you may be asking.
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Hell, I don’t know.

If you research it (on Google), you’ll find that they are primarily found in San Diego. Apparently, they were originally carne asada fries sold in that area, but then ultimately branched out to these (around or about) seasoned hand cut fries.
Mexican Street Fries | Dixie Chik Cooks I also happen to think that the name was pretty damn cool. Now, if you know me, you’re probably wondering why I didn’t put everything but the kitchen sink on top of these.

I can’t tell you any other reason than these were so damn good I just stopped here.

Trust me, I had plans. I ground half lean pork and half sirloin beef with plans to make kind of a poutine, but the fries were so good I decided to leave them alone. I’ll be making burgers this weekend with the beef mixture.

These stand alone beautifully.

However – the sauce is exquisite, luscious, addictive. I’m so in love.
Mexican Street Fries They both rock.

The sauce consists of Ranch dressing (I made mine homemade, but go ahead and use bottled for times’ sake because it really won’t make a difference here unless you’re picky about your Ranch), jarred salsa verde, fresh lime juice and fresh cilantro.
IMGP3692 I have always had an affinity for salsa verde. Always – especially on beef burritos for some reason, and poured on top of really good refried beans dipped with tortilla chips. Now that…THAT is perfection right there.

Make sure to taste the dipping sauce while your making it so you can add more of whatever suits you. You may want more lime juice or salsa verde, or maybe throw in a little more cilantro. Make it yours.

Here’s your printable –

Baked Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

Baked Mexican Street Fries with Cilantro Lime Salsa Verde Ranch

Ingredients

    For the Fries
  • 1 tbsp seasoned salt
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp onion powder
  • 1 tsp garlic powder
  • 1 tsp white sugar
  • 1 tsp all purpose flour
  • 3 lbs. Russet potatoes, washed and sliced into thin french fries
  • Olive oil
  • For the Dipping Sauce
  • 2 cups Ranch dressing
  • 1/2 cup salsa verde
  • 1 bunch fresh Cilantro
  • 1/2 lime, squeezed

Instructions

    For the Fries
  • Preheat oven to 450.
  • Combine the salt through flour and put in a sealed container.
  • Drizzle the fries with olive oil and 2 tbsp of seasoning, tossing with tongs to combine. Add more seasoning if needed.
  • Bake for 25-30 minutes, turning halfway through, until golden brown.
  • For the Dipping Sauce
  • Combine all ingredients in a food processor, adding more of each ingredient if needed as you taste.
http://www.dixiechikcooks.com/mexican-street-fries-with-cilantro-lime-salsa-verde-ranch/

Mexican Street Fries | Dixie Chik Cooks

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Mango Peach Crisp: A Guest Post From Sumptuous Spoonfuls

Hello! I’m Ann from Sumptuous Spoonfuls and I’m tending the kitchen for Shea today.

Today I have a special dessert to share with you: it’s something my daughter and I dreamed up and really loved. This peach mango crisp is sweet and tropical and a little nutty (if you like nuts … I do, my daughter doesn’t, so I put nuts on half of our crisp).

This easy dessert is best when served warm, with a scoop of vanilla ice cream on top, but my daughter and I have been known to eat it cold too.
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Please feel free to stop by and visit me on my blog too at www.SumptuousSpoonfuls.com … I’ve always got something good cooking at my house. You can also find me on facebook at https://www.facebook.com/SumptuousSpoonfuls/, Pinterest (https://www.pinterest.com/sumptuousspoons/) or twitter (https://twitter.com/SSpoonfuls).
Mango-Peach-Crisp-4-Dixie-Chik-Cooks Here’s the printable-
Mango Peach Crisp

Ingredients

    For the filling:
  • 4- 5 cups mixed peeled, chopped peaches & mangoes (about half peaches, half mangoes)
  • 1/2 - 3/4 cup sugar
  • 3 tablespoons quick-cooking tapioca
  • 1 1/2 teaspoons good quality vanilla
  • For the crisp:
  • 1/3 cup packed brown sugar
  • 1/2 cup quick-cooking oatmeal
  • 1/4 cup whole wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 cup cold butter

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl toss the fruit with the sugar and tapioca.
  • Let stand for 15 minutes, tossing twice.
  • Pour into a lightly greased square 9×9 or 8×8 baking pan.
  • In another bowl, combine the brown sugar, oats, flour, salt, cinnamon and ginger. Mix well.
  • Cut in the butter until the mixture resembles coarse crumbs.
  • Sprinkle the topping evenly over the fruit mixture.
  • Bake for 45 minutes or until the top is golden brown.
  • Let cool briefly, but serve warm, preferably with a scoop of vanilla ice cream on top.
http://www.dixiechikcooks.com/mango-peach-crisp-a-guest-post-from-sumptuous-spoonfuls/
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Dinner Party Tables That Talk: A Guest Post By Ally Phillips

Yesterday, I got the not so pleasant experience of having a cholecystectomy – or in layman’s terms gall bladder removal. It hurts!!

I needed a little help this week, and today the lovely Ally from Ally’s Kitchen is guest posting today. It’s something a little different than what you’re used to from me – dinner party tables! I’m so very lucky to have a circle of blog friends that are so supportive (and talented!).

Here’s Ally…
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Dinner Party Tables That Talk

I love to throw a dinner party. Doesn’t matter what the occasion. Birthdays. Weddings. Retirement. Knee replacement. Who cares? All that matters is that everyone’s around the table enjoying great food, conversation, camaraderie, libations, laughter and making special memories. Crafting dinner party tables that talk is the key to a successful dinner party.

Besides crafting the menu. Making the food really special. Thinking of those who will be breaking bread with us and what they may or may not like. And, trying to offer something that’s new and adventurous, my next big task when hosting a dinner party is how to set the table.

What type of ambiance do I want? Where shall it be hosted? Indoors. Outdoors. On the patio. A deck. In the yard. Honestly, I prefer small dinner parties for many reasons. And, when I say ‘small’ I’m talking less than say ten people. More than that and it gets to be a big affair that means work and less enjoyment for me.

Plus, a smaller, more intimate dinner party, say six to eight people, means everyone can sit around the table comfortably. Engage with each other. Have a collective conversation rather than a lot of smaller conversations going on because there are so many people.

Setting the table to ignite and promote interaction can happen. Here’re a few things I like to do that seems to work.

Family style dining is great. Strategically place serving pieces with food near the person you want to be ‘in charge’ of serving that particular dish. People can pass their plates to the person. This is especially good when serving pieces might be really full, heavy, hot, bulky and awkward to pass, etc.
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Instead of pouring water glasses. Leave the glasses empty. Then put on the table bottles of flat and sparkling water. Folks can then decide what they want. Include a small tray of lemons, limes, sliced cucumbers. Some may want to flavor their water!
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Look for fun inexpensive water glasses. Old jars work well. Small ones with a good opening. You can find interesting small glasses at dollar stores. Like these ‘coca cola’ glasses I found for a buck each. They add whimsy and flair. Serve water, wine, sodas, tea, whatever in them (as long as it’s not hot!).
14358974_10210339328949852_5939657252342110103_n Serve foods that are unexpected.  Like this diced cantaloupe with lime, pepper and cilantro. Talk about the nuances of what you’ve done to change up something. Most people love to experiment, try new things. And, it’s another source of new topics and conversation. As long as ‘what’s new’ is not too much off the grid of palate appeal. But, hey, if it is, think about the chatter that will be happening. ‘Squirrel, are you kiddin’???’  “Hummm, I’m not much of a squirrel fan!’ ‘Guinea pig…dang, where did you find that?’
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Make sure your ‘centerpieces’ and styling on the table isn’t obstructive to conversation. Low small pieces are best. Containers of flowers. Either real or artificial. Candles. If there’s anything that is blocking views across the table from folks, move it to another place. Yes, we want to see each other!
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Think about the napkin differently. Instead of a napkin, use a dish towel. You can find some gorgeous inexpensive ones on Amazon. They’re big and cover your lap. Plus if they get stained, no problem, at about a buck each, you can use the stained ones for cleaning rags. I’ve just shaken these out and laid them in the bistro serving bowl. That’s it. Done. And, interesting at that!
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Three Cheese Pumpkin Chipotle Mac ‘n Cheese

It’s fall and you all know what that means…
Three Cheese Pumpkin Chipotle Mac 'n Cheese | Dixie Chik Cooks Everybody’s pumpkin-ing the shit out of everything. I normally don’t get on board with all that but I had to for this one. This is cheesy, creamy, and a little pumpkiny.

The pumpkin adds an unexpected thing. Depth – that’s the word I’m looking for. It takes you by surprise.

In a good way.
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In other words, you won’t be tasting pumpkin pie in this stuff. Or pumpkin lattes, or pumpkin spice whatever. But, you get a nice hint of spice and a lot of creaminess that really compliments the cheeses.
Three Cheese Pumpkin Mac 'n Cheese | Dixie Chik Cooks I combined three different cheeses; Cabot sharp cheddar, Muenster and Parmesan and added a little chipotle heat just for fun. I absolutely love the chipotle in this.

This is a very multi dimensional dish, y’all.
Three Cheese Pumpkin Chipotle Mac 'n Cheese Then, then… I topped it all off with crushed Fritos. One of the best culinary decisions ever.

Here’s your printable-

Pumpkin Three Cheese Chipotle Mac ‘n Cheese

Ingredients

  • 1 lb. fusilli pasta (or your favorite)
  • 1 stick salted butter
  • 3 tbsp. all purpose flour
  • 1 cup whole milk
  • 6 oz. Muenster cheese, shredded
  • 2 cups Parmesan cheese, shredded
  • 6 oz. Cabot Farmhouse Reserve Sharp Cheddar, shredded
  • 4 oz. cream cheese, at room temperature
  • 2 tbsp. chipotle sauce
  • Salt and pepper, to taste
  • Fritos, crushed

Instructions

  1. Preheat oven to 350.
  2. Boil pasta until done; remove from heat and drain.
  3. Make a roux by melting butter over medium heat and adding flour, whisking until slightly thick and add milk.
  4. Continue to whisk, add salt and pepper to taste and add in cheeses and chipotle sauce.
  5. Reduce heat to medium low and continue to stir until all cheeses are melted, adding more milk if needed.
  6. Remove from heat and pour over pasta, stirring to combine.
  7. Top with crushed Fritos, cover and bake for 25 minutes, then uncover and bake for another 10 minutes.
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http://www.dixiechikcooks.com/pumpkin-three-cheese-chipotle-mac-n-cheese/

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