White Bean Chicken Chili
Ingredients:
4 boneless skinless chicken breasts (about 2 lb)
2 cups low sodium chicken broth
540 ml canned white kidney beans (19oz) drained and rinsed
341 ml canned corn (12oz), drained
127 ml canned green chiles (4.3oz)
1 teaspoon Tabasco Green Sauce
1 teaspoons chili powder
½ teaspoon onion powder
½ teaspoon salt
4 oz cream cheese room temperature (125 grams)
1 tablespoon corn starch
1 tablespoon water
Instructions:
Add chicken breasts and chicken broth to a 3-4 quart dutch oven or soup pot. Bring to a boil over medium high heat, then reduce to medium low, cover and simmer for 15 minutes or until cooked through and tender.
Remove chicken breasts from pot and shred with two forks on a large cutting board. Place shredded chicken back in the pot with the chicken broth.
Add beans, corn, green chiles, Tabasco sauce, chili powder, onion powder, salt and stir.
Cut cream cheese into cubes and stir into the pot. Cover and simmer over medium heat for 10 minutes.
Stir to melt the cream cheese. If desired, stir together corn starch and water and add to chili to thicken further.
Serve with additional Tabasco sauce, chips, avocado, lime wedges, salsa, cheese, jalapenos — whatever your favorite toppings are!
Prep Time : 5minutes | Cook Time : 25minutes | Total Time : 30minutes
Serving: 465grams | Calories: 394cal
2 cups chilled mashed potatoes
2 eggs, slightly beaten, (separate bowls)
2 tablespoons chopped onion
½ tablespoon black pepper
½ cup flour for dredging
1 cup Kikkoman Panko Bread Crumbs
3 tablespoons vegetable oil for pan frying
In a medium bowl, combine potatoes, one egg, onion and black pepper. Divide potato mixture into 8 equal portions. Use your hands to form 1/2 inch thick patties. Dredge patties in flour, then in egg and coat with Panko Bread Crumbs. Meanwhile heat vegetable oil in a large skillet over medium high heat. Add potato patties to the hot oil. Cook until well browned, turn with a spatula and brown on the other side.
| calories164 | |
|---|---|
| total fat 7g | |
| saturated fat 1g | |
| cholesterol 47mg | |
| sodium 40mg | |
| total carbohydrate 22g | |
| dietary fiber 1g | |
| total sugars 1g | |
| protein 4g | |
| vitamin c 10mg | |
| calcium 13mg | |
| iron 1mg | |
| potassium 166mg | |
Shrimp and grits is a Southern staple and a versatile meal that you can really make your own. These grits are my absolute favorite. I love using smoked mozzarella directly in the grits because it gives the creamy grits that signature smokiness but with a lighter overall feel to it. Sautéing the shrimp with andouille, shallots and garlic adds bold flavor. The pickled chiles blended with the butter provides the perfect pan sauce that is silky and creamy but still light, with a touch of sweet acidity. Feel free to play around with the vegetables seasonally, but for spring, the asparagus and snap peas are perfect.
TECHNIQUE TIP: In order to keep the vegetables bright and green, blanch them before sautéing them, which means cooking the vegetables for 90 seconds or so in boiling, heavily salted water and transferring them to an ice bath.
SWAP OPTIONS: Feel free to throw in the greens of scallions instead of chives. Also, for the pickled chiles, feel free to use pickled cherry peppers or jalapeños.
FOR THE GRITS:
In a saucepan, bring the milk and chicken stock up to a boil. Lower to a simmer, season with salt and pepper, and whisk in grits. Cover and cook at a low simmer for 25 to 30 minutes. Remove from the heat and add in the butter and smoked mozzarella, whisking to incorporate fully. Keep covered and warm.
FOR THE SHRIMP:
1.Bring a medium pot of water up to a boil and season heavily with salt. Fill a bowl with ice and cold water.
2.Add the asparagus to the pot and cook for 90 seconds to 2 minutes. Use a strainer to transfer the asparagus to a bowl filled with ice and cold water.
3.Add the snap peas to the boiling water and cook for the same amount of time, transferring to the ice bath when done. Let sit in the ice bath for a minute or two and then drain the vegetables, removing any ice. Keep aside.
4.Heat a skillet over high heat. (Make sure the skillet is large enough for the pound of shrimp; you don't want to crowd them.) Add the avocado oil and andouille to the pan and sauté for a minute or two to flavor the oil. Remove the sausage with a slotted spoon and reserve.
5.Make sure the shrimp are dry and then season with salt and pepper. Add the shrimp to the pan and cook for a minute or so. Flip the shrimp, lower the heat to medium and add in the shallots, garlic and 2 tablespoons of the butter, tossing to combine. Cook for another minute or two.
6.Throw in the blanched vegetables, pickled chiles with the reserved juice, reserved andouille and another 2 tablespoons of butter, and toss to combine. You just want to let the butter melt and the vegetables to warm up. Remove from the heat.
TO SERVE:
Serve grits hot and spoon the shrimp mixture on top, letting the pan juices drip on to the grits. Garnish with torn basil and chopped chives.
