Sunday, February 8, 2015

The Warmer Side of Winter: Citrus Chicken Chili

Winter in Florida means there is an abundance of citrus fruits.  There are great ways to add a little zest or juice to your dishes to brighten the color and flavor.  This citrus chili dish is a perfect example.

The twist in this recipe is the broth which includes a variety of peak season citrus juices (lime, orange and lemon).  Garbanzo beans (chick peas) replace the more traditional chili beans.  I am almost hesitant to call it chili because it is brothy and light, not heavy.  The addition of crumbled feta and minced parsley add a pop of color and a hint of saltiness.

A beautiful, so easy, so delicious chili reflecting the elements of a warmer winter climate.



Citrus Chicken Chili
Serves 8
Recipe adapted from Bush Beans

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 medium green bell pepper, chopped
2 teaspoons dried leaf oregano
1 tablespoon chili powder
1 teaspoon cumin
1(16-ounce) can diced tomatoes, undrained
2 tablespoons lemon juice
2 tablespoons lime juice
2 tablespoons orange juice
1 pound chicken, cooked and shredded
4 cups chicken stock
2- 16 -ounce cans garbanzo beans, drained
1/4 cup crumbled feta cheese
3 tablespoons fresh parsley, chopped fine.
Salt and pepper to taste

Directions:
Heat oil in a 4-quart saucepan over medium heat.  Add onion, garlic, green pepper, oregano, cumin and chili powder.  Cook 3-4 minutes until vegetables are soft.

Add tomatoes, citrus juices, chicken, stock and beans.  Lower heat; simmer 20-25 minutes.

Serve topped with feta cheese and parsley.

Enjoy!


Sunday, February 1, 2015

Charred Onion Dip with Crudités

Shift your attention to the center……. "They are not crudités without a place to dip them".

Tossing shallot, leek and scallions with olive oil, and salt then broiling until charred brings out the natural sugars and provides a mellow caramelized flavor which simply put is amazing.

For your next get together don't forget the crudités platter.  My platter is very simple and was intended to showcase the dip. Don't heistate to use vegetables that are in season, and ramp up the colors with multiple hues of vegetables.



Charred Onion Dip
Makes about 1- 1/2 cups
Recipe from Bon Appetit


Ingredients:
1 thinly sliced shallot
1 thinly sliced leek
2 thinly sliced scallions
2 tbs. olove oil
Salt
1 grated garlic clove 
1/2 cup mayonnaise
1/2 cup sour cream
2 tsp. fresh lemon juice
1 tsp. chopped thyme
2 Tbsp. Buttermilk
Additional salt and pepper

Directions:
Heat broiler.  Toss thinly sliced shallot, leek and scallions with olive oil;season with salt.  Broil, tossing once, until charred, 10-15 minutes.  Let cool.  Mix with garlic clove, mayonnaise, sour cream, fresh lemon juice and thyme.  Thin with buttermilk.  Season withs alt and pepper. Serve.

Enjoy!