Happy Tuesday! Is everyone warm? It is a good time to go with me in my kitchen to discuss knives, toast and chicken chili!
I want you to know I have a different take on Chicken Chili, and was asked to review a kitchen knife…I think you will want to know about both!
IN MY KITCHEN: AVOCADO TOAST
Let’s go right into my kitchen and get the toast out of the way.
On Sunday, I linked to a German mustard we are now big fans of….Mr. B and I both are eating it quickly.
A friend asked me how are some of the ways I eat it other than the obvious sandwiches.
Well, I love it mixed with half a small avocado; a dash of garlic salt; and a 1/2 teaspoon of the mustard on Ezekiel Sprouted Grain Bread. Such a great breakfast.
Mr. B and I also like to make charcuterie boards at home and it is so good with meats and cheeses. I just purchased this local brand last week and we are scraping the bottom of the jar.
IN MY KITCHEN: CHICKEN CHILI
Many of you know that unless it is an emergency, I do not use store bought chicken stock.
I always make my own stock and I believe it is the key to great meals which call for it…it also is the ticket to a healthier meal and makes chicken soup and stew way better.
This is one of the reason I have loved and used often crock pots!
In my kitchen, it is often completely normal to see my crock pot hard at work.
So, my chicken chili begins with a hearty stock: one whole, natural chicken (I like to do a 6 pound chicken); one onion cut up; three cloves of minced fresh garlic; three stalks of chopped celery; a cup of shredded carrot; and a chopped small jalapeno.
Cover with water and salt generously (I use the Himalayan pink salt).
I usually cook it on low for 10 hours and put it on a night to cook while we sleep.
PAM’S CHICKEN CHILI
What you will need:
1 whole natural chicken (I use a 6 pound so that I have extra meat to freeze for later)
1 chopped onion
3 cloves of garlic, minced
1 cup of shredded fresh carrot
3 stalks of celery (cut as if for a chunky soup)
1 small, mild jalapeno. ( I make this stew mild and Mr. B can turn up the heat with more fresh jalapeno if he likes)
Salt for the chicken stock
2 cans of Bush’s Great Northern Beans
1 16 oz bottle of Salsa Verde (you choose your heat level…I like mild)
1 teaspoon of cumin…I like this organic roasted ground cumin in my kitchen. It has a hearty flavor and is so good in this chili as well as chicken enchiladas.
AFTER THE STOCK IS FINISHED:
- Remove the chicken to let cool and use a slotted spoon to make sure all of the bones and meat are removed.
- Remove the meat from the bones and shred it with your hands. You will put half of the meat in the stew.
- You will need 4-5 cups of the broth for the stew and make sure to include as much of the celery, onion and carrots to put in the stew
Note: extra broth goes in a jar and into the refrigerator for other meals during the week. I do so many dishes with it.
4. Pour the four cups of broth in a soup pot; add the beans and the Salsa Verde; stir in the cumin and taste to see if you need additional salt.
5. Then add half of the shredded chicken and stir it all together. I simmer it for about 30-45 minutes and then declare it done and delicious!
Of course, you can see many ways to cut corners with this stew. Also, it is good with corn in it. But, I believe for maximum flavor, follow this route. The stock is the key!
IN MY KITCHEN: KNIVES
As with most great meals, the work goes much faster and even cleaner if you have a high quality knife for chopping.
I have been seeking a knife a professional chef would use in a home kitchen.
After we were sent home to work and spend more time here, Mr. B commented that our kitchen knives were done and we needed new ones.
Don’t you wish after 30-40 years of marriage that society gave us another shower to prepare for the next round??
And I am so glad that I did.
Not only is it an excellent knife for my home cooking, it is also a beautiful knife.
I have used it for about a month and I am pleased with it.
This link to Nakano Knives is unique to me, and with the code PLUTRELL you save 20%!
SOMETHING NOT IN MY KITCHEN!
Well, I want to turn to fashion for just a moment. I know several of you are like me and purse shopping….I love the one I have but getting a little weary of only using one.
I am a new fan of crossbody bags. Now, that I am not going into an office, I no longer need a large tote…though I have some beauties staring at me from my closet!
Also, it seems that everywhere, we are experiencing an uptick in crime where handbags are grabbed off of women on a daily basis….so I like a crossbody on me and not that easy for a hoodlum to grab and go.
Here is a slideshow of nice crossbody bags…some on sale…and I want to do this for you regularly so I can shop the market on your behalf. Let me know if there are specifics you are looking for:
Thanks so much for joining me in my kitchen today! if you have any questions or comments, please join in the fun…..and make sure that you….always….
By Pamela Lutrell
Disclaimer: I was gifted product for this review, and the words are my own.
By Pamela Lutrell
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