And a Happy Monday it is, folks! It’s a holiday!
Big Girl had a sleepover last night – so I imagine she is sleeping in this morning after playing late with her friend. Little Bit and I are having a quiet morning – I am making some chocolate bread for her breakfast and I’m sipping a banana pudding protein shake for my breakfast.
Life is good.
I think today we are going to go to a paint-your-own-pottery place. That’s the plan, anyway. I guess we will see what time Big Girl comes home and what time I finally get around to showering and getting presentable!
I spent most of the weekend on the sofa, feeling rotten. I’m not sure if it was a bug (I think it was) or just fatigue from the week last week (probably that, too) as it was a doozy of a week. Both girls sick, insanity at work, and rain to boot. I’m glad that week is behind me.
I did manage to cook an awesome dinner for the family yesterday, though. I stayed home from church so as not to share my germs with anyone and while the family was gone I baked some chicken and tried a recipe for the Pioneer Woman’s potatoes au gratin. Oh.my. SOOOOO good. And easy. And yummy. I only had a tiny bit, but it was worth every bite. I cut her recipe in half – it was way too big for our family when I only eat a tiny bite or two of potatoes, but it was super good. You should try it sometime.
Have you watched the Pioneer Woman show on Food Network? It’s cute. I love the food, so that is why I watch. It’s kinda like watching her blog in real life, although she is much funnier on her blog. I think she is not quite comfortable yet in front of a camera. I guess that will come with time and practice. Her kids are cute, though. They don’t seem to have a problem with the camera!
On other food news, I also made a very good White Chicken Chili recipe on Saturday. I had a basic recipe from my neighbor and then kind of ad-libbed along the way. It turned out really good. I’ve included the recipe below in case you are interested in trying it out.
I haven’t come up with my menu plan for the week yet. I’m still figuring out what I want to do. Trying to challenge myself to try some new things and/or some things I haven’t done in a while. I’m getting stuck in a soup/stew rut these days… which I don’t mind but I think the kids are getting tired of them.
Anyway, here’s the recipe. Hope you have a great day! I’m off to check the oven and see how the chocolate bread is doing and give my little one some more one-on-one attention.
White Bean Chicken Chili
2 cans white cannellini beans
2 pounds of chicken (I used boneless breasts)
2 Tbsp minced garlic
2 tsp + 2 more tsp ground cumin
2 tsp cilantro
2 Tbsp minced onion (dried) – or you can dice one small fresh onion
1 can green chile peppers
1 can tomatillos
1/2 jar tomatillo salsa (or salsa verde)
Houston House Seasoning
- In a large stockpot, bring water to a boil.
- Add chicken, 2 tsp cumin, a healthy sprinkling of House Seasoning & the minced onion & garlic.
- Let it simmer until the chicken is cooked. (you just made your own broth!)
- Remove chicken from the broth & set aside.
- Using a large bowl as a catch basin, pour your stock through a strainer to remove any fat and other undesirables from your broth.
- Pour your broth back into the stock pot and bring back to a boil.
- Add the beans, cilantro, the remaining 2 tsp of cumin.
- Shred your chicken & add back to the soup.
- If you need to, dice your tomatillos and chiles. Add them to the soup. (I used my food chopper to mince them finely.)
- Also add the salsa.
- Let it simmer 30-45 minutes.
Serve with Fritos or tortilla chips, sour cream, and the rest of the salsa.