Storm the Cassoulet

White Lightning Chicken Chili

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Ingredients:

1 large sweet onion, diced

2 garlic cloves, minced

2 tablespoons olive oil

4 cups shredded cooked chicken

2 (14 1/2-oz.) cans chicken broth

2 (4.5-oz.) cans chopped green chiles

1 (1.25-oz.) package white chicken chili seasoning mix

3 (16-oz.) cans navy beans

Toppings:

Sour cream, shredded Monterey Jack cheese, fresh cilantro leaves

 Method:

Sauté onion and garlic in hot oil in a large Dutch oven over medium-high heat 5 minutes or until onion is tender. Stir in chicken, next 3 ingredients, and 2 cans navy beans. Coarsely mash remaining can navy beans, and stir into chicken mixture. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. Serve with desired toppings.

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Creole Jambalaya

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Ingredients:
2 tablespoons butter or margarine

1 large onion, chopped

1 green bell pepper, chopped

8 green onions, chopped

2 celery ribs, chopped

3  cups cubed cooked ham (1 pound)

1 pound Cajun-flavored or smoked sausage, sliced

1 (8-ounce) can tomato sauce

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/4 teaspoon ground red pepper

5 cups cooked rice

Garnishes: fresh parsley sprig, chopped fresh parsley

Method:

Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes.

Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat. Garnish, if desired.

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General Tso’s Chicken

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Ingredients:

Vegetable oil spray

1/4 cup all-purpose flour

3 large egg whites

5 cups (5 ounces) Kellogg’s Corn Flakes cereal, finely crushed

1 1/2 pounds boneless, skinless chicken breasts, trimmed of fat, cut into 1-inch pieces

1 2/3 cups water

1/3 cup low-sodium soy sauce

1/4 cup apricot jam

3 tablespoons hoisin sauce

2 tablespoons cornstarch

1 tablespoon balsamic vinegar

2 teaspoons canola oil

4 garlic cloves minced

1 tablespoon grated fresh ginger

1/4 teaspoon red pepper flakes

Method:

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.

Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.

Meanwhile, whisk water, soy sauce, apricot jam, hoisin, cornstarch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.

When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.

Serves 4

To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs.

Per serving: Cal 490, Fat 8g, Sat Fat 1.5g, Chol 110mg, Carb 62g, Protein 44g, Fiber 2g, Sodium 1410mg

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