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End of summer chili.

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End of Summer Chili

Fall can be such a tease, can’t it?

You want it. You know you do. The cozy sweaters, the slick leather boots, the pinot noir, the bubbling stews. It’s all luring you in with its cinnamon spiced goodness. 

And yet with all the good that fall brings, it has one serious negative. Fall = winter is coming.

I still twitch thinking about winter. Really, I do. I told M I actually might need therapy over it all. I mean, COME ON. Do you guys remember this? Clearly I am not over it. 

I can’t. I just can’t. I don’t understand how people can live in an environment where they can’t go outside. With kids. Boys, specifically. It’s all so horrid. It hurts. 

And yet there is something to be said for aching to make something over the stove.  You don’t want to give up the grill just yet, or maybe ever, but chopping away and seasoning and sauteeing, it’s well, all good things. All good things.

This recipe is a classic from ALFS. I’ve updated it over the years, so I feel it deserves a new post highlighting the changes. When I looked back at what it was originally called, Football Comfort, I just had to laugh. So true in so many ways.

This is the perfect end of summer chili recipe to make when you are looking for some kitchen comfort, yet not quite ready to dive into the richer soups, stews, and chilis. This one is light. Think, farmers market goodness all chopped into one warm bowl, highlighted by fresh herbs that you can still pick from your garden.

Stay away winter, and I’m so scarred I’m going to go as far as go. away. fall.

End of Summer Chili
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Ingredients
  1. 2 T olive oil
  2. 2 cups pulled rotisserie chicken
  3. 1 large yellow onion, chopped
  4. 1 large red bell pepper, chopped
  5. 1 large green pepper, chopped (I've been using roasted Hatch peppers since they are in season - so good!)
  6. 4 large garlic cloves, minced
  7. 1 tsp. minced fresh jalapeno pepper
  8. 1 zucchini, chopped into 1/2" pieces
  9. 1 yellow squash, chopped into 1/2" pieces
  10. salt & pepper
  11. 3 T. cumin
  12. 1 T. chili powder
  13. 1 T. sweet smoked paprika
  14. 1 can black beans, rinsed & drained
  15. corn kernels cut from 4 large ears of fresh sweet corn (if I'm feeling lazy I will use Trader Joes roasted frozen corn)
  16. 2 14.5-oz. cans diced fire roasted tomatoes (do not drain)
  17. 12 oz. beer or chicken broth (I used a full beer plus a few cups or so of chicken broth until I reached my desired consistency)
  18. juice and zest from 1 lime
  19. 1 c. chopped fresh herbs of your choice (I used 1/3 cup cilantro, 1/3 cup dill, 1/3 cup basil)
  20. Your choice of toppings! Crackers, avocado, cheese (we used a smoked gouda - a must!)
Instructions
  1. In a large heavy duty soup pot add the olive oil over medium heat. Add onion, pepper, garlic, and jalapeno. Sautée for 5 minutes, stirring occasionally.
  2. Add zucchini and yellow squash and sautée an additional 5 minutes. Season generously with salt & pepper as well as remaining spices.
  3. Add corn, tomatoes, beer, and chicken stock. Stir to combine. Heat until bubbling and then reduce heat to medium-low and cook for 10 minutes.
  4. Add chicken to the pot, followed by the fresh lime juice and zest. Right before serving, stir in the fresh herbs. Adjust to taste with kosher salt and freshly ground black pepper.
  5. Serve with your choice of toppings and enjoy!
A Life From Scratch. http://a-life-from-scratch.com/

Dinner in a snap: Thai basil stir fry

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Thai basil stir fry

Here’s another dinner in a snap post for you! Quick, healthy, fresh recipes made from minimal ingredients. Read: perfect for those busy school nights. If you missed my first two you can catch up here and here. Delicious. Alright, here’s how this Thai Basil Stir Fry recipe breaks down.

The timing:

IMG_3773

Not bad at all! Especially for having to slice chicken, peppers, onion, and mince garlic. I do chop pretty fast though, as an FYI. You could always save time come dinner by slicing everything during the day. That would make this at least 5 minutes faster! Don’t skip the cornstarch – totally helps the chicken brown faster.

The verdict:

The flavor was awesome. It’s genius to add basil to a stir fry especially this time of year. Mike and I gobbled it up, the boys ate some chicken, and L had a few peppers.

Tips and tricks:

Again, slicing everything during the day would save a good chunk of time. Feel free to mix up the veggies with whatever looks fresh at the store. We served it over Trader Joe’s microwaved brown rice. I love those things.

Thai Basil Stir Fry
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Ingredients
  1. 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices
  2. 1 tablespoon cornstarch
  3. Coarse salt and ground pepper
  4. 6 teaspoons vegetable oil
  5. 1 small onion, halved and cut into 1/4-inch-thick wedges
  6. 2 bell peppers (a mix of colors), cut into 1/4-inch-wide strips
  7. 6 garlic cloves, minced
  8. 2 tablespoons rice vinegar
  9. 2 tablespoons soy sauce
  10. 1 1/2 cups fresh thai basil leaves, larger leaves torn in half (regular basil works just as well)
Instructions
  1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
  2. In a large wok or nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate.
  3. Wipe out skillet with a paper towel. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic and cook about 1 minute.
  4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 more minute. Remove from heat. Stir in basil leaves. Serve immediately, over rice, if desired.
Adapted from Martha Stewart
Adapted from Martha Stewart
A Life From Scratch. http://a-life-from-scratch.com/

Grilled Mediterranean platter.

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IMG_0159

Heck. Yeah.

I knew summer wasn’t gone. Even though the acorns are falling and the busses are whirling by and the school supplies are fresh and we flirted with 50 degrees, summer just can’t be over yet.

And now we have a week of high 80’s and 90’s. Hallelujah. Back into my fav striped dress, pouring the icy cold sauvignon blanc, and lighting up the grill.

An entire meal that can be made on the grill, to be precise. This chicken is insane with flavor. Think smoky paprika, red onion, fresh lemon juice, garlic, olive oil, a touch of nutmeg. It hangs out marinating all day until its ready to plop on the grill next to some grilled peppers and of course, naan.

Please don’t leave us, summer. Ever.

Grilled Mediterranean Platter
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Ingredients
  1. 10 garlic cloves, minced
  2. ½ tsp paprika
  3. ½ tsp allspice
  4. ½ tsp ground nutmeg
  5. ¼ tsp ground green cardamom
  6. Salt and pepper
  7. 5 tbsp olive oil, divided
  8. 8 boneless, skinless chicken thighs
  9. 1 medium size red onion, sliced
  10. Juice of 1-2 lemons
Instructions
  1. In a small bowl, mix together the minced garlic, spices and 3 tbsp olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
  2. Place the spiced chicken thighs in a large tray on a bed of sliced red onions with lemon juice and the remaining 2 tbsp olive oil. Cover and refrigerate for 2-4 hours or overnight.
  3. When ready, heat a gas grill to medium-high. Place the chicken thighs on the grill. Cover for 5-6 minutes, then turn the chicken over and grill for another 5-6 minutes covered.
Adapted from Mediterranean Dish
Adapted from Mediterranean Dish
A Life From Scratch. http://a-life-from-scratch.com/

Serve with this awesome dill sauce, grilled peppers, and grilled naan bread! (Grab some from Trader Joes.)

Dinner in a snap: Chicken Chilaquiles.

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Welcome to my new dinner in a snap series! What better time of year for it to begin than when school, sports, activities, and homework are just around the corner… eek! For each of these recipes, I’m going to give you the full lowdown. Exactly how long it took to make; the honest review from each family member; and any little tips or tricks to help make it even easier. Trust me, you can do these recipes. I promise.

First up… I present these oh so simple and delicious chicken chilaquiles! Here we go.

The timing:

IMG_3301

Straight from my iPhone, you can see that this one came in around 12 minutes. And a good 6-7 minutes of that is just simmering the sauce, so you can deal with your toddler’s meltdown at your feet while boiling your older one’s mouth guard for football. Which is precisely what I was doing.

The verdict: This one has some heat, which I was a tad worried about with M but he states “it’s the perfect amount of spice for great flavor. Not overbearing spice that is just covering up something bad.” He loved it. L had some of the chicken because he can handle spice. B, I will be honest, just ate the chips. I was obsessed and had enough leftovers for two lunches!

Tips & tricks: Rotisserie chicken, baby! Also, if you want to quiet down the spice, cut the chili adobo in half.

chicken chilaquiles

Chicken Chilaquiles
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Ingredients
  1. 1 TBS olive oil
  2. 4 cloves garlic
  3. 1 chili in adobo sauce, minced up
  4. 1 TBS adoba sauce
  5. 1 28 jar diced tomatoes
  6. 1 cup water
  7. salt & pepper
  8. 1 rotisserie chicken, shredded up
  9. few TBS freshly chopped cilantro
  10. shredded cheese, for topping
  11. tortilla chips, for serving
Instructions
  1. Warm the olive oil in a large pot over medium heat. Saute the garlic a few minutes and add in the chili adobo and sauce. Cook another minute or two.
  2. Add in the tomatoes, cup of water, and salt & pepper. Bring to a boil then simmer on low for 5-7 minutes, until sauce has reduced a bit.
  3. Stir in the chicken and cilantro and top with cheese. Serve over tortilla chips and enjoy!
Adapted from Martha Stewart
Adapted from Martha Stewart
A Life From Scratch. http://a-life-from-scratch.com/

Grown up chicken nuggets.

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grown up chicken nuggets

Talk about elevating something so simple.

Chicken dipped in flour, egg, and parmesan seasoned panko bread crumbs. Sautéed away to golden perfection and topped with chunks of beautiful heirloom tomatoes and fresh arugula.

These chicken nuggets major win for the kids and grown ups. Everyone’s happy. 

Whew.

Grown up Chicken Nuggets
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Ingredients
  1. -chicken cutlets
  2. -flour, seasoned with salt & pepper
  3. -2 eggs, whisked
  4. -panko bread crumbs, I seasoned with fresh parmesan
  5. -olive oil
  6. -heirloom tomatoes
  7. -bunch of arugula
Instructions
  1. Set up your coating station. A plate with the flour, bowl with the eggs, and plate with the panko bread crumbs.
  2. Dredge the chicken in the flour, shaking off the excess. Then dip and egg and pressed both sides into the bread crumbs.
  3. Get a large sauté pan or skillet going over medium highish heat with a few glugs of olive oil. Cook chicken on both sides for roughly 3-4 minutes. I typically do two chicken cutlets at a time.
  4. Replenish olive oil if necessary in between chicken pieces. I keep mine warm in a 200 degree oven until ready to serve.
  5. Top with tomatoes and arugula!
Adapted from Dinner A Love Story
Adapted from Dinner A Love Story
A Life From Scratch. http://a-life-from-scratch.com/
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