Southwestern Chicken Chili

I've shared with you a recipe already from the Best of Bridge Volume 3 (check out the recipe for Brie with Sun Dried Tomatoes here) - and today I am excited to share yet another recipe with you.  Now first, anyone who knows me is thinking, chili? You? You hate chili... which is true.  I have never liked chili.  But, in true Addicted to Recipes fashion, I was looking to try something different, and came across this recipe.  So I made it, and for the most part, I liked it! (it was just those darn kidney beans that I could have done without).  Here is the recipe:

Southwestern Chicken Chili

Make it a meal with a salad and crusty rolls

2 1⁄2 lbs chicken breasts (I used boneless, skinless)
2 tablespoons vegetable oil
2 onions, chopped
2 cloves garlic, minced
3 tablespoons chili powder (use all of it!)
2 teaspoons ground cumin
1 teaspoon dried oregano
3 tablespoons ground coriander (I substituted tarragon)
Salt and black pepper to taste
4 carrots, sliced
3 stalks celery, chopped
1 28-oz (796 mL) can tomatoes
3 tablespoons tomato paste
2 tablespoons  lime juice
1 teaspoon granulated sugar
1 12-oz (341 mL) can corn kernels, drained
1 14-oz (398 mL) can kidney beans, drained and rinsed
1 14-oz (398 mL) can chickpeas, drained and rinsed
1 green bell pepper, seeded and chopped

Cut chicken into bite-sized pieces. In a Dutch oven, brown chicken in oil. Add onions and garlic and sauté until onions are soft. Add chili, cumin, oregano, coriander, salt and pepper. Cook and stir for 3 minutes. Add carrots, celery, tomatoes, tomato paste, lime juice and sugar to chicken mixture. Bring to boil, reduce to simmer, cover and cook for 1 hour. Add corn, kidney beans, chickpeas and green pepper. Simmer 30 minutes more.  Serve and enjoy!

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Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge Ladies © 2013 www.robertrose.ca. Reprinted with publisher permission.

Brie with Sun-Dried Tomatoes

Recently I received a copy of The Complete Best of Bridge Cookbooks, Volume 3, published by Robert Rose.  Once again, I am in love with a cookbook!

There are so many great, classic Best of Bridge recipes in that cookbook - a collection that if you don't have, you should! My mother-in-law had taken a read through the book and commented over and over on the different recipes - so many of them are ones she has used or still uses.  

We were having a late dinner the other night, so I made sure there was a little appetizer to hold the family over until dinner was ready.  I went with a classic, Brie with Sun-Dried Tomatoes.  Here is the recipe:

Brie with Sun-Dried Tomatoes 
Found on page 62 of The Complete Best of Bridge Cookbooks, Volume 3 (snack, appetizer, holidays, entertaining)

4 oz (125 g) sun-dried tomatoes in oil, 
finely chopped

3 to 4 cloves garlic, minced

6 oz (175 g) Brie cheese

2 tablespoons (30 mL) chopped fresh parsley

Preheat oven to 350F.

Mix tomatoes and garlic and pile generously on cheese. Sprinkle with parsley. (it’s not necessary to 
remove rind from cheese.) 

Heat in oven at 350F (180C) for a few minutes until cheese is soft. Serve with bagel chips or crackers.

VERDICT:
Oh so good!  What a great blend of simple ingredients.  Such nice flavour, this snack devoured by everyone in the family!


Excerpted from The Complete Best of Bridge Cookbooks, Volume 3 by The Best of Bridge 
Ladies © 2013 www.robertrose.ca Reprinted with publisher permission.

Tuesday Tortilla Soup - Slow Cooker Thursday

Wow, I cannot believe that November is nearly over!  Are you getting a little anxious about Christmas?  I am...even though I am fairly organized and a lot of our shopping is already done (we don't go all out), there are the little details that I fuss about that I haven't started yet.  I'll get there!

In the meantime, I am sure you know (but I am going to tell you again!) that I just love my slow cooker.  I love Slow Cooker Thursdays.  It makes our lives so much easier after school/work/hockey each Thursday.  And, you've already read about my newest addition to my cookbook collection - my Best of Bridge Slow Cookers Cookbook - and today's recipe is from that cookbook (ps - this would make a great Christmas gift...just sayin'!).

Thanks to Robert Rose for providing the recipe and photos for today's post.

Quick to assemble — ideal for mad midweek mornings. It cooks all day; just add the finishing touches when you get home.

3 cloves garlic, minced

1 large onion, finely chopped

1 can (28 oz/796 mL) diced tomatoes, with juice

2 cups chopped cooked chicken 

1 cup corn kernels (no need to thaw if frozen)

1 tbsp ground cumin  

1 tbsp dried oregano            

Salt and pepper

4 cups chicken broth

2 cups crushed corn tortilla chips, divided

1 tbsp chopped fresh cilantro

1 tsp chipotle chile powder (see tip)

2 tbsp freshly squeezed lime juice 

Shredded Tex-Mex cheese blend or Cheddar cheese

Sour cream

In a 4- to 6-quart slow cooker, combine garlic, onion, tomatoes, chicken, corn, cumin, oregano, 1⁄2 tsp (2 mL) salt, 1⁄4 tsp (1 mL) pepper and broth. Cover and cook on Low for about 8 hours or on High for about 4 hours, until onions are tender and soup is bubbling. Stir in half the tortilla chips and the cilantro. In a small bowl, combine chipotle chile powder and lime juice until smooth. Stir into soup. Cook on High for 20 minutes, until tortilla chips are softened and soup is thickened. Adjust seasoning with salt and pepper, if desired. Ladle into bowls and garnish with remaining tortilla chips, cheese and sour cream. Serves 4.

Tip: Jars of chipotle chile powder are available in most supermarkets. The reddish-brown powder is made from dried smoked jalapeño peppers. It lends an authentic Mexican touch to soups, stews and chilis. Regular chili powder can be substituted if you prefer to not have a smoky flavor.

VERDICT:

Yet anouther slow cooker hit at our house!  We all really enjoyed this soup - to be honest, this was my first time adding sour cream to a soup, and I just loved it.  Oh my goodness - for sure this one is a keeper!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge © 2012 www.robertrose.ca May not be reprinted without publisher permission.

Best of Bridge - Slow Cooker Cookbook Review

Recently I was provided a copy of the new Best of Bridge Slow Cooker Cookbook to review.  Oh my goodness, how excited was I?!  Seriously...we all know how much I love cookbooks and recipes (addicted!)...and well, Best of Bridge is a CLASSIC!  To have the opportunity to review the latest book in the collection is just plain awesome!  Thanks Robert Rose for the opportunity.

If you read my blog regularly, you know that I have been on a slow cooker kick lately, and I have already tested a few of the recipes from the cookbook.  Check out my post on Chicken Stew with Sweet Potatoes and my post on Beef Barley Soup.

My first impression of the book itself...I love the red binder, very eye-catching.  I also love that it is coil bound - makes turning the pages so much easier, and the spine of the book won't get wrecked from being opened or having to put something heavy on it to keep it open.

There is a great variety of recipes inside the cookbook.  While my cooking focus lately has been dinner related, I am intrigued and curious to try some of the desserts like the Blueberry Upside Down Ginger Cake and the Peach Cinnamon Brown Betty.  The book arrived when my Mother-in-Law was visiting, and she too enjoyed reading through all the recipes.  She recognized some of the recipes from previous Best of Bridge publications, and commented on the ones she remembered (all good!). 

There are so many things to like about this book.  One of my favourites...still in this book, but not as often as in previous cookbooks - are the little jokes and funny tidbits that are after the recipes.  The practical side of me also likes the tips and tricks that are shared with us home cooks.  There are many recipes that can be prepped the night before (hello...easier morning, especially when trying to get the kids and yourself out the door for school, daycare and work!).  Even on the mornings that I do need to do a little prep for the meal before heading out the door, it's always really easy, which is so nice.  Makes our dinner "rush" not so "rushy" and way more relaxed.  Helps to set the tone for the evening!

Overall, I am REALLY happy with the book - the layout, the scope of recipes, and the ease that goes into preparing most of them.  A keeper for my collection!

You can find this cookbook and many other great books (under the topics of cooking, baking, health & wellness and parenting) over at Robert Rose.  Go check them out!

Disclosure: I received compensation as a thank you for participating and sharing my honest opinion. The opinions on this blog are my own.

Beef Barley Soup - Slow Cooker Thursday

Welcome to the second installment of "Slow Cooker Thursday!"  If you missed last week's post and story why I've implemented "Slow Cooker Thursday", just click over here :-)

When I picked the "Busy Day Beef and Barley Soup" recipe from my new Best of Bridge Slow Cookers cookbook, I had no idea that day would be a "beef" day everywhere I looked!  I say that because a friend from work and I had lunch together, and because she didn't have time to make her lunch before leaving for the office, she needed to grab lunch from the cafeteria/culinary training facility.  I was laughing because at the sandwich station, the special was "Roast Beef Sandwiches".  At the main course/hot food station, one of the specials was "Beef Stroganoff," and at the soup station, one of the soups was "Beef Barley Soup".  Apparently the Chefs/Instructors were in a beefy mood like me!  I do have to say though, my soup looked way better than the students' soup...just sayin'!

Here is the recipe I used (Source: Best of Bridge Slow Cookers)

3 cloves garlic, minced
1 onion, chopped
1 teaspoon dried oregano
1teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon vegetable oil
3 carrots, finely chopped
2 bay leaves
1 1/2 lbs stewing beef
1/4 cup barley, rinsed
4-5 cups beef broth
1 cup frozen peas
2 tablespoons fresh parsley
1 tablespoon balsamic vinegar

In a saucepan, saute oil, garlic, onions, oregano, salt, pepper, tomato paste.  Saute until the onions are softened.  Transfer to 4-6 quart slow cooker.  Add in the carrots, bay leaves, beef, barley and 4 cups of the beef broth.  Stir well.  Cover and cook, on low for 8 hours or on high for 4 hours, or until the beef and barley are tender.  After cooking, if the soup is thicker than you would like, add in the remaining 1 cup of broth.  Stir in the frozen peas, vinegar and parsley.  Cover and cook on high until the peas are hot, about 20 minutes.  Remove bay leaves.  Add salt and pepper to taste.

Tips directly from the Best of Bridge: 
- They use tomato paste in many of their slow cooker recipes because it boosts flavour and richness.  A dollop or two of tomato paste makes a significant flavour difference with onions, garlic and herbs as these aromatic ingredients dull when cooked for long periods.
- If you cannot find stewing beef, look for other cuts such as boneless cross-rib, blade or chuck in the form of steaks or pot roasts.  Trim off excess fat and cut into cubes.
*Great tips!
VERDICT:
Hubs LOVED this soup. Kept commenting how much he enjoyed it.  I really liked it too...as did our kids.  The oldest complained a bit (apparently he doesn't like soup for dinner) but he still ate it a few times LOL.  Even our sometimes fussy toddler was gobbling up his meal...I'd call this one a success!

You can purchase the Best of Bridge Slow Cookers cookbook through Robert Rose.  Go check them out!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Chicken Stew with Sweet Potatoes - Slow Cooker Thursday

Well, it's upon us!  Hockey season that is.  I know, not the NHL (yet!?)...but this year is the first of what could be many years of minor hockey in our home.  Our 5 year old started playing this season...and so far so good!  We are happy that he is active and wants to try new sports, and we will see if he enjoys hockey (it won't be forced upon him though!).  So...with hockey season here, that means practices and games each week.  He has a practice every Thursday after school, which makes things just a little crazier for us come dinnertime.  So...I've decided to make Thursdays "Slow Cooker Thursdays".  Makes perfect sense to me, to get our dinner started before I leave for work, so that everything is ready once we get home from work/school/daycare/hockey. This week is our first installment!

I was ever SO lucky to receive a copy of the new "Best of Bridge Slow Cookers" cookbook...ummm, hello...soooooo excited...not only is it a cookbook (love!) it's also Best of Bridge (classic!).  I'll have a review up on the blog very soon, but in the meantime I just had to start trying new recipes!  For our first "Slow Cooker Thursday" I decided to make the "Saturday Chicken Stew with Sweet Potatoes" - here is the recipe and what I did (very slightly amended from the original Best of Bridge recipe):

1 lb sweet potatoes, peeled and cut into chunks
3 carrots, peeled and sliced
2 stalks celery, sliced
2 bay leaves
6 skinless, bone-in chicken thighs (note, as per the Best of Bridge suggestion, you will more likely find the chicken thighs with skin on...just remove the skin using a piece of paper towel to grab the skin at one end and pull off firmly - it worked well!)
1 tablespoon olive oil or vegetable oil
1 onion, chopped
4 cloves of garlic, minced
1/2 teaspoon dried thyme or oregano
1 teaspoon salt 
1/4 teaspoon pepper (I used a little more)
2 tablespoons all-purpose flour
1 1/4 cups chicken broth
3/4 cup unsweetened apple juice (I used Sun-Rype)
1 cup frozen peas
1 tablespoon cider vinegar
1/4 cup fresh parsley, chopped

Wash and prepare your vegetables.  Add the sweet potatoes, carrots, celery and bay leaves to your slow cooker.  Place the chicken thighs on top of the vegetables.  Next, heat oil over medium in a skillet.  Add your onions, garlic, thyme or oregano, salt and pepper.  Cook for 5 minutes, stirring occasionally.  Mix in the flour, then add the chicken broth and apple juice.  Bring to a boil (approximately 5 minutes).  Pour over the chicken and vegetables.  Cover and cook on low for 5-6 hours on low (which is what I did) or for 2.5 - 3 hours on high.  Juice will run clear when the chicken in pierced.  15 minutes prior to serving, turn crock pot to high.  Add in the peas and vinegar.  I also added in a little roux at this time.  Add more salt and/or pepper if needed.  Cover and cook (on high) for 15 minutes or unti the peas are hot.  Remove bay leaves, stir in parsley.

VERDICT:
My husband said that (besides chili), this was one of the best slow cooker recipes he's had.  We both agreed it could have used a little more seasoning to kick it up a bit, but we all enjoyed the meal.  Our 5 year old LOVED it.  He also really loved the tea biscuits that I made to go with the stew.  And the sweet potatoes were a nice change of pace for us.  This is one that we would make again!

Did you know that you can also follow me on Facebook and Twitter?!

Excerpted from Best of Bridge Slow Cooker Cookbook by Sally Vaughan-Johnston & The Best of Bridge Publishing Ltd. © 2012 www.robertrose.ca All rights reserved: May not be reprinted without publisher permission.

Scrumptious Sunday Recipe Link Party #33

It's been a great week for us...my MIL was here, and as always, it was a wonderful visit!  We always enjoy our time with her, though we were sad that my FIL couldn't make the trip this time. 

Our week was busy with company, school, day jobs, our business (aka the evening and weekend job), hockey, swimming, a surprise 40th birthday party, etc etc...all good fun!  I did get a little behind with the blog...my apologies, but I think you understand
;-)

Speaking of hockey, our son has hockey practice on Thursdays, which will make for a busier Thursday in our home.  So, I'm starting a new feature on the blog,  "Slow Cooker Thursdays" - I think I might even host a "Slow Cooker Thursday Link Party"...what do you think?!

I've already got a few new slow cooker recipes to try, recently I received a copy of the new Best of Bridge Slow Cooker Cookbook and I have been happily tagging new recipes to try :-)  Watch for the cookbook review coming soon too!

By the way...did you happen to catch the post earlier this week about my nomination for "Best New Blog" in the "Canadian Blog Awards"?!!  Check it out here!

AND...I have my AD SPACE on sale for the month of October, 25% off!  Promo Code is FALLINTOSALE25...would love your support!

That's the update on my end! I sure hope the weekend has been treating you fabulously!! Now... It's time to share your fabulous recipes HERE for Scrumptious Sunday #33!

Don't forget, all featured recipes will be shared on my blog, and on my Facebook, Twitter and Pinterest pages!