OUT WEST: Food & Lifestyle

Pantry Meal

White Chicken Poblano Chili

by Leave a Comment

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn is a comforting change from the classic beef chili.

Everyone makes the classic beef chili, but how about trying this White Chicken Poblano Chili? Inspired from our most recent visit to Costco where we wove our way through the samples. My daughter had one bite and loved it, wanting to take some home. But, of course, I had to tell her that I’ll make it a home. The phrase she is all too familiar with. I knew I had to create a recipe for this cold weather comfort food right away.

This comforting chili starts off with big flavor from browning the chicken thighs in bacon fat then transferring to the oven and roasted for even more depth of flavor. I like to use chicken thighs because they retain moisture, but if you prefer, you can substitute for white meat.

Tips:

Whenever you can – buy dried beans. You not only save money, but I have to believe that they are better for you having not been sitting in the can for months on the shelf. If you’re in a hurry, use rotisserie chicken. Just stir in some of the juices at the bottom of the container.

Serving Suggestions:

  • Dollop of sour cream
  • Diced avocado
  • Crunchy tortilla chips
  • Chopped cilantro

Related Recipes:

Print Pin

White Chicken Poblano Chili

Creamy White Chicken Poblano Chili with hearty beans, flavorful poblano and bits of sweet corn.
Course Main Course, Soup
Cuisine Chicken
Keyword Chicken Recipes, Hearty Soup
Prep Time 15 minutes
Cook Time 45 minutes
Soaking beans 1 day
Servings 8

Ingredients

  • 2 lb skin on chicken thighs
  • 1 tbsp bacon fat or vegetable oil
  • 1 yellow onion diced
  • 1 red bell pepper diced
  • 1 serrano pepper minced
  • 1/2 cup corn
  • 4 poblano peppers roasted, skin/seeds removed and sliced (can sub canned green chilies)
  • 1 lb dried navy beans, soaked overnight or about 4 cans navy beans, drained
  • 6 cups good chicken broth I use Better than Bouillon
  • 1 1/2 tsp salt
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 1 tsp sugar
  • 1 can Muir Glen diced tomatoes
  • 1/4 tsp black pepper
  • 1/4 cup fresh cilantro chopped

Instructions

  • Brown chicken thighs in bacon fat or vegetable oil over medium high heat in your large soup pot. Transfer chicken to sheet pan and finish cooking in the oven at 350 degrees for about 40 minutes or until cooked through.
  • Saute onion, serrano pepper and red bell pepper in the same pot with the chicken drippings for 2 minutes.
  • Add remaining ingredients and simmer until chicken is cooked, about 45 minutes.
  • Removed chicken thighs from oven, remove skin and shred. Add shredded chicken to soup pot OR serve as a topping along with sour cream, avocado, tortilla chips and more fresh cilantro.

Port Wine Braised Beef

by 2 Comments

Tender Port Wine Braised Beef with pearl onions and carrots turns budget friendly chuck roast into a luxurious meal served over mashed potatoes.

Turning an inexpensive beef chuck roast into a luxurious dinner is just a few pantry items away. I always have a bottle of port wine on hand.  It doesn’t have to be expensive.  I buy the low cost kind from the local grocery store. Port wine can really take your sauces and braises up a notch or two.

I also always have Clamato juice on hand because I’m a lover of Bloody Mary’s and red beer. And that’s why Clamato juice is the “secret ingredient” in this Port Wine Braised Beef.  If you don’t have any on hand, just use either tomato juice or a little pureed tomato.  I feel like the tomato adds depth and balances the flavors.

Serve over mashed potatoes and let the juices swirl around…it’s so good!  Other serving options could be creamy polenta or buttered egg noodles. Sometimes I even add whole or halved mushrooms.  They act like a sponge and soak up all the yummy flavors. It’s up to you – Make it your own.

Beef Braised in Port Wine
Print Pin

Port Wine Braised Beef

Tender, fall apart, beef chuck braised in rich port wine with carrots and pearl onions over creamy mashed potatoes
Course Main Course
Cuisine Beef
Keyword Beef Chuck, Beef Stew, Cooking with Wine
Prep Time 10 minutes
Cook Time 4 hours
Servings 4

Ingredients

  • 3 lb beef chuck roast cut into 4 inch long pieces
  • 1 tbsp flour
  • 1/4 tsp salt
  • 1 tbsp bacon fat or use vegetable oil
  • 3 carrots cut in half
  • 10 pearl onions peeled
  • 2 stalks celery cut in half
  • 1 tbsp fresh garlic minced
  • 3 cups ruby port wine
  • 1 pinch dried thyme
  • 2 bay leaves
  • 1 cup Clamato juice
  • 2 cups beef broth

Instructions

  • Season beef that has been cut in large pieces with salt and dust with flour.
  • Heat bacon fat or vegetable oil in a large pot over medium high heat.
  • Working in batches, sear all sides of the pieces of beef. Removing seared pieces to a bowl.
  • Add carrots, celery, pearl onions and garlic to the pot and stir.
  • Add port wine and scrape any browned pieces from the bottom of the pan. Return seared beef and juices back to pot.
  • Add remaining ingredients, reduce heat to medium and simmer uncovered until fork tender, about 4 hours.
  • Serve in a bowl with mashed potatoes.

Related Recipes

Black Eyed Pea Soup

by Leave a Comment

Traditional Black Eyed Pea Soup is a New Year’s Day favorite combining hearty black eyed peas, collard greens and smokey bacon.

Our New Year’s Day tradition continues for over 20 years now with Black Eyed Peas Soup. Smokey bacon, creamy black eyed peas and ribbons of collard greens are sure to bring you a prosperous New Year! Legend says black eyed peas represent coins, collard greens are dollar bills and bacon, well, you’ve heard of the saying “cutting a fat hog”.

There are so many New Year’s traditions around the world. From eating 12 grapes at the stroke of midnight in Spain to hanging an onion on your door in Greece. Our Polish relatives may be following in their New year’s traditions by taking an ice bath before dinner and keeping fish scales in their wallet for the year.

Whatever your family tradition is, we leave the old behind and move forward into the New Year with a fresh start. I often sit in my teepee and let the bad release up through the top and into the sky, leaving room for all the new adventures of the coming year. Thank you for all of your support.

Traditional Black Eyed Pea Soup is a New Year’s Day favorite combining hearty black eyed peas, collard greens and smokey bacon.
Print Pin

Black Eyed Pea Soup

Hearty black eyed peas and smokey bacon create a filling soup for the winter months.
Course Soup
Cuisine Soups, Stews, Chowders, Southern
Keyword Lucky Food, New Years Traditions, winter soup
Prep Time 10 minutes
Cook Time 45 minutes
Servings 8

Ingredients

  • 4 slices good smokey bacon cut in lardons
  • 1 cup yellow sweet onion diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 1 clove garlic minced
  • 1 splash white wine
  • 4 15 oz cans black eyed peas drained
  • 6 cups good chicken broth
  • 1 Pinch parsley and thyme
  • 2 bay leaves
  • 2 cups collard greens chiffonade
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • Parmesan for garnish

Instructions

  • Cook bacon lardons in a large medium high heat until fat is rendered and bacon is browned.
  • Add onion, carrot, celery and garlic. Saute over medium heat for 3-4 minutes until softened.
  • Splash about 1/4 cup white wine in the pot and cook until absorbed.
  • Add black eyed peas, chicken broth, herbs, collard greens, salt and pepper.
  • Reduce heat to medium low and simmer for 45 minutes.
  • Add heavy cream.
  • Serve with Parmesan and garlic bread.

Notes

For creamier soup, remove about half of the soup and blend.  return to pot, then add cream.

Chipotle Shredded Beef Torta

by Leave a Comment

Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.

Tender, slow cooked Chipotle Shredded Beef piled high on a sauce drenched bolillo bun with crispy fried onions, thinly sliced radish and fresh cilantro.

Sweet & sticky sauce drenched bolillo buns are the base for Chipotle Shredded Beef Tortas. I’m pretty sure I could be totally satisfied with just that, but piled high with shredded beef that’s been simmering away for hours? Yes, please! This is one of those sandwiches that is going to drip down your arm. Yes, it’s messy..but man-oh-man is it good.

Top these babies with fresh cilantro and crunchy radish or your favorite toppings. Maybe some sliced avocado, a smear of refried beans or, for an extra lux bite, some melted cheese. It would be SUPER FUN to have a topping bar at your next football party and guests can make it their own. Scroll down for ideas on what to serve along side these Chipotle Shredded Beef Tortas at your next party.

Print Pin

Chipotle Shredded Beef Torta

Tender, slow cooked shredded beef piled high on a sauce drenched bolillo bun with crispy fried onion, thinly sliced radish and fresh cilantro.
Course Main Course
Cuisine Beef, Burgers, Sandwiches, Pizza, Mexican
Keyword sandwich, sliders, Slow Cooker
Prep Time 15 minutes
Cook Time 3 hours
Servings 8

Ingredients

Spice Rub

  • 1 tbsp chipotle powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground thyme

Shredded Beef

  • 1 tbsp lard or vegetable oil
  • 3 lb beef chuck roast
  • 1/2 yellow onion rough chopped
  • 1 carrot rough chopped
  • 1 celery stalk rough chopped
  • 1 can beer I used Coors light

Sweet & Spicy Sauce

  • 2 cups broth from cooking beef chuck roast
  • 2 chipotle peppers from chipotle in adobo sauce can
  • 1/4 cup ketchup
  • 1 tbsp apple cider vinegar
  • 1 tbsp butter
  • 1 tbsp cream

Crispy Fried Onions

  • 1/2 yellow onion thinly sliced
  • 1 1/2 – 2 cups milk
  • 1 tbsp apple cider vinegar
  • 1 cup flour
  • 2 cups vegetable oil for frying
  • 1 tbsp Tanjin Mexican seasoning

Other Ingredients

  • 8 small Bolillo buns or crusty slider buns toasted
  • 1 handful cilantro rough chopped
  • 1 bunch radish thinly sliced

Instructions

  • Combine spicy rub ingredients and rub all over beef chuck roast.
  • Heat lard in a large cast iron dutch oven over medium high heat. Sear beef chuck roast on all sides until nice and browned.
  • Add onion, carrot, celery and beer. Liquid should come just to the top of the roast.
  • Reduce heat to low and simmer for about 3 hours or until fork tender.
  • Remove beef chuck roast from dutch oven and shred. Reserve 2 cups of the cooking liquid for the sweet & spicy sauce.
  • Assemble tortas: Dip each toasted bolillo bun in sauce, pile high with shredded beef, cripsy fried onions, more sauce, cilantro and radish.

Sweet & Spicy Sauce

  • In a small sauce pan combine cooking liquid, chipotles, ketchup and apple cider vinegar. Blend with an immersion blender (or transfer to blender and blend). Simmer over medium heat until reduced by half. Remove from heat and add butter and cream.

Crispy Fried Onions

  • Place onions in a small bowl. Cover with milk and vinegar. Let sit for at least 20 minutes.
  • Remove onions from milk mixture and coat in flour.
  • Fry in oil over medium high heat until crispy. Drain on paper towels or wire rack.

Serve it Up With:

  • Smokey chipotle cream cheese filled sweet peppers wrapped in bacon
  • Inspired by my favorite Mexican candy, this buttery yellow cake is topped with sweet mango glaze and spicy chili-lime

Pacific NW Smoked Salmon Chowder

by Leave a Comment

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.

The Pacific NW is known for seafood, rustic cuisine and well, let’s face it….RAIN. Seattle averages 38 inches annually, which means we like our chowder. We make chowder out of anything from classic manila clam, to geoduck and my favorite, this Pacific NW Smoked Salmon Chowder.

A little bit fancier than the classic clam chowder, we add tender corn, red bell pepper and tarragon together with creamy baby red and white potatoes. Tarragon is a French herb that adds a distinct flavor and pairs so nicely with seafood. It also is known to be a powerful antioxidant that can boost your immune system. Perfect for the winter season.

Smoky, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
Print Pin

Pacific NW Smoked Salmon Chowder

Smokey, creamy, a little bit rustic and ribboned with the subtle flavor of tarragon makes this Smoked Salmon Chowder a Pacific Northwest favorite.
Course Appetizer, Main Course
Cuisine PNW, Seafood, Soups, Stews, Chowders
Keyword Chowder
Prep Time 10 minutes
Cook Time 40 minutes
Servings 8

Ingredients

  • 3 tbsp butter
  • ⅓ cup flour
  • ½ cup celery diced
  • ½ cup shallot diced
  • ½ cup red bell pepper diced
  • ½ cup white cooking wine
  • 1 ½ cups red and white baby potatoes sliced in rounds
  • 6 cups chicken broth
  • ½ lb smoked salmon roughly broken into pieces
  • 1 cup corn
  • 1 cup cream
  • 2 tsp tarragon dried
  • 1 tsp paprika
  • salt and pepper to taste

Instructions

  • Heat 1 tbsp. butter in a large soup pot over medium high heat. Add celery, shallot and red bell pepper and saute for 1-2 minutes.
  • Add white cooking wine and cook another 1-2 minutes.
  • Add potatoes and chicken broth, simmer for about 10 minutes or until potatoes are fork tender. While potatoes are cooking, make roux.
  • Roux: In a small saucepan heat 2 tbsp. butter over medium heat until melted. Add flour and stir constantly until smooth. Turn heat to very low. Using a ladle, spoon 2 ladles of broth from potatoes into roux and stir quickly and remove from heat.
  • Immediately stir roux into chowder mixture, stirring until combined.
  • Add smoked salmon, corn, cream, tarragon, paprika and salt and pepper and stir until combined.
  • Simmer for at least 20 minutes, stirring regularly. More is better so the flavors combine and next day is even better.

More Soups, Stews & Chowders

Roasting parsnips brings out their earthy sweet flavor in this winter soup. Not only is this Roasted Parsnip Soup with Crispy Fried Shallots easy to make, it’s easy on the budget too.
Out West Cowboy Chili is packed with tender steak, pinto beans and poblano peppers with a touch of liquid smoke for that campfire flavor.