White Bean Chili

3-4 chicken breasts, cubed
1 1/2 tsp. garlic powder
1 T. oil
1 medium onion, chopped
2 cans Great Northern beans, rinsed and drained
1-2 small cans green chilies
1 tsp. cumin
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1 (14 oz.) can chicken broth
1 c. sour cream
1/2 c. whipping cream

Combine chicken, garlic, oil and onion in skillet and heat until chicken is cooked. Add beans, chilies, spices and chicken broth; bring to a boil. Simmer 30 minutes. Add sour cream and whipping cream and heat through.

Alterations: You can use canned chicken and any other kind of beans that you have on hand.

Quick Cheese Steaks

Okay, some background. I love cheese steak sandwiches. Really love them. My love for them didn't really develop until the first time I ate a cheese steak at the Dairy Cottage in a suburb of Philadelphia, Penn. At the Dairy Cottage you either ordered a 12 or 24 inch sandwich and they didn't really recommend sharing.

That sandwich, featured in the above picture was divine. I've been to Philly several times and eaten lots of steaks, but this one takes the cake over all others.

(Admittedly not the best picture. Sorry)

We regularly have a homemade version of a cheese steak for dinner.  It's fast and easy to prepare and makes everyone happy.  I've experimented a lot with different meat (deli meat, cube steak, steak thinly sliced) but I think I found the right combination of steak and cheese (we always use provolone but last night I used Swiss) and marinade and they were pretty awesome last night.

Here's what you'll need:

Good rolls - 2 per person if they're small.  We like the Ciabata rolls from Harmon's

Stir Fry beef already cut into strips.  Buy it that way at the grocery store or see if the butcher can do it for you.

1 large sweet onion

1-2 red peppers

For the Marinade:

salt

pepper

garlic or garlic salt (depends on your tastes)

1 tbsp soy sauce

2-4 tbsp worcester sauce

2 tbsp olive oil

First, place your strips of steak in a zip lock and add the marinade ingredients.  Let it stew for 10-20 minutes.  

Slice the onion into rings and the red pepper into very thin strips.  Place the onion and pepper into a hot skillet with a little bit of olive oil.  Cook the veggies to your liking....I like them black and caramelized.

Take the onion and pepper out of the skillet and cook the meat.  Because of the thin strips it will cook fast.  Give it about 3 minutes and toss.  Then add the onion and peppers back into the mix for another 3-5 minutes.  

Once everything is good and juicy and smells like heaven then add your cheese.  Last night, we used Swiss.  Let the cheese melt into the meat and then serve to family and friends.  The whole process takes about 20 minutes and everyone will walk away full and happy.

Pasta with Bacon and Shallots

First, let me say this.  I once saw an episode of Anthony Bourdain's show on the travel channel.  I don't remember where he was or what he was eating, but he basically said that the difference between regular old people and people who know how to cook is their use (or lack thereof) of shallots.

Yes.

Shallots.

It seems that in our house at least one meal a week has the lovely purple shallot as a main ingredient.  I love these little onions.

This pasta dish is quick to whip up and sure to delight.  The ingredients are simple:

4-6 slices of thick bacon
1 whole shallot
1 cup milk
frozen peas
enough pasta for 2-4 people

The steps are as easy as the ingredient list.
1.  slice your bacon into small pieces and cook it in a large pan (not a skillet).
2.  remove bacon and cook your thinly sliced shallot in the bacon grease until the pieces are soft and beginning to brown.
3.  Add 1 cup milk to the shallot and bacon grease and stir until the milk starts to simmer.
4.  Once your sauce starts to simmer (it will happen quickly), turn down the heat, add your frozen peas, and give everything a stir.

This whole process takes about 15 minutes.  Long enough for you to boil water and cook your pasta.  Once the sauce is done, and your pasta is cooked and the water is drained throw your pasta into the sauce pan and mix it all together.  Let it stand a few minutes (leave the heat on very low if you'd like) so that the pasta starts to soak up the sauce.

Serve, top with bacon and enjoy.

Side Note: 
*Adding chicken to this dish is a nice touch, if you feel it needs some more protein.
*You can cook your shallots separate of the sauce, removing them from the pan before you add the milk and peas.  As they cool, they'll get crunchy adding a layer of texture to the dish.  You can just sprinkle them on top with the bacon when you're ready to serve.

Smokey Shredded Beef Tacos

Another Martha Stewart recipe that makes a regular appearance in our dinner rotation.

I don't follow the recipe exactly, but it always turns out pretty darn good.

Start with a big oven safe dutch-oveny sort of pot/pan.  Make sure that you actually have the lid because you'll need it.

In the pan combine the following ingredients with a whisk.
1/2 c. ketchup (gross, I know but it works)
1 c. water
2-3 tbsp. chilies in adobo sauce (this is where the smokey and the spicy come from)
3 tbsp. minced garlic
couple shakes of onion powder
coarse salt
pepper

Next, add the meat.  You'll want a medium sized pot roast for this.  Cut it into four equal sections and set it down into the mixture in your pan.

Bake at 350 degrees for about two and a half to three hours.  Once cooked, shred the meat and put it back in the pan so it can soak up all the juices.

Enjoy with whatever you like to eat tacos with: rice, salsa, chips, sour cream, cheese, etc.

Leek, Bacon and Pea Risotto - a new family favorite

image courtesy of Everyday Food

We discovered this recipe from an old copy of Everyday Food about a month ago and have fixed it several times since.  I'm not a big fan of cheese in general so I let everyone add there own Parmesan depending on personal preference.  We've also tried it with and without peas and the peas really make a difference so I highly recommend that you throw them in at the end.  Though I may not be a cheese fan, I do love me some thick, smoked bacon so I add an extra slice to the recipe - for the flavor.

Oh yeah, and I don't do the wine, not something I keep handy in the house.  I just use an extra cup of chicken stock.



I haven't fixed the whole recipe yet - cutting it in half is just perfect for our little family.  Only the grown-ups eat it anyway.

Serves 4

• 2 leeks, white and light-green parts only
• 12 cups (96 ounces) low-sodium chicken broth
• 4 slices bacon, cut crosswise into strips
• 2 1/2 cups Arborio rice
• 1 cup dry white wine
• 3/4 cup frozen peas (optional)
• 1/2 cup finely grated Parmesan, plus more for serving
• 1 to 2 tablespoons fresh lemon juice
• Coarse salt and ground pepper

Directions

1. Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. In a saucepan, bring broth to a simmer over medium. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute.
2. Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth.
3. Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper. Reserve half the risotto (about 4 cups) in refrigerator for risotto cakes. Serve remaining risotto with Parmesan.