Chicken and White Bean Chili With Veggies - Tailgaters Recipe

Tis the season for tailgating and some great recipes shared. Even if your not a tailgater and you host your own party with your friends in your own man caves these recipes will warm you from the inside out and you'll be named the greatest host of the season.

Don't let all these ingredients frighten you as these are really simple to put together and won't take much time at all. The raves on these recipes were extremely high from professional tailgaters and chefs. So Enjoy!


Ingredients

* 3 pounds chicken thighs, skin and bones removed, cut into 3/4-inch chunks
* Freshly ground black pepper, to taste
* Grey salt
* 4 teaspoons fennel seeds
* 2 teaspoons smoked paprika
* 1 cup masa harina or all purpose flour
* 1/2 cup extra-virgin olive oil, plus additional as needed to cook the chicken and for garnish
* 4 red onions, minced
* 6 cloves garlic, minced
* 2 green jalapeno peppers (with seeds), diced
* 2 red jalapeno peppers (with seeds), diced
* 1/4 cup tomato paste
* 6 tablespoons chili powder
* 1 tablespoon minced fresh thyme leaves
* 2 cups white wine
* 4 cups chicken stock
* 1 (12-ounce) can diced tomato in juices
* 2 (15-ounce) cans white beans, rinsed and drained or 4 cups cooked white beans
* 3 zucchini, cut into 3/4-inch pieces
* 1 poblano pepper, diced
* 1 orange or red bell pepper, diced
* 1 bunch scallions, sliced
* 1/2 cup torn basil leaves
* Grated Parmesan, for garnish

Directions

Place the chicken in a large bowl. Season liberally with pepper and grey salt. Toss with fennel seed and smoked paprika. Sprinkle the masa harina or flour over the chicken and toss to coat.

Heat a cast iron pot or Dutch oven over medium-high heat. Add 1/4 cup olive oil, when it begins to smoke, add the chicken, leaving the excess flour or masa harina in the bowl. Spreading the chicken evenly so it covers the bottom of the pot in 1 layer. (You may have to cook the chicken in batches to do this, adding more olive oil as necessary.)

Leave the chicken alone, without turning it, so the meat will brown and caramelize, about 5 minutes per side. The chicken has a lot of moisture in it, so a good amount of steam will come from the pan before it is caramelized. As it browns, turn each piece with tongs. Once all sides are caramelized, remove the meat from the pan with a slotted spoon, leaving juices in the pot.

Over medium heat, add another 1/4 cup of olive oil to pan along with the onions and garlic, cook until onions soften and caramelize, about 5 minutes. Add the jalapenos, cook until softened, about 2 minutes. Add the tomato paste, chili powder and thyme, stir to combine. Add wine, bring to a simmer, then add the chicken stock, diced tomatoes and cooked chicken. Stir to incorporate everything, season with salt. Simmer until chicken is wonderfully tender, about 45 minutes.

Add the white beans, zucchini, poblano, red pepper and scallions. Bring to a simmer and cook until vegetables are tender, about 10 to 15 minutes. Stir in basil. Serve immediately or cool and store in the refrigerator for up to 3 days. To serve, sprinkle with grated Parmesan and drizzle with olive oil.

Squash Casserole

Well as you probably can guess by this pic I am definitely a squash lover. In fact, I would prefer to eat squash rather than eat a steak.....As a child, the first things gone on my plate would be the veggies, then the meat or poultry would sit there being tossed from side to side in my plate while I'd contemplate whether or not I would attempt to eat it....Most other children would eat their meats then toss their veggies side to side. I was different and that's okay! It takes all kinds to make the world go round.... ;)

I love squash all year round, but most would think about it more when the Fall season arrives, especially during the Thanksgiving holiday. Having come from the New England area, maybe it was just a New England thing? Just seems like I saw more then, than any other time of the year.

With my typical New Englander sense of thinking, children are heading back to school so our Fall Harvest will be right around the corner sporting all the colors and species of pumpkins and squash at the local produce stands and orchards. All this plus, Mother Nature in all her glory and splendor makes her scenic spectacular color debut with her crimsons, gold, burgundy and whatever other colors she chooses to throw into the fold. What a truly fabulous present for us to enjoy!

So with this being said I now hope your in the mood to enjoy a great Fall Squash Casserole! For you meat lovers, try adding some chicken or turkey to this recipe. You can even add crumbled bacon to make it even more palette pleasing.

SQUASH CASSEROLE

Ingredients:

• 3 lbs. yellow squash, sliced
• 1 lb. zucchini, sliced
• 3 medium onions, sliced
• 4 large carrots, grated
• 4-8 oz. pimentos (jar)
• 1 or 2 cans sliced water chestnuts
• 2 cans cream of chicken soup
• 1 cup sour cream
• 1/2 cup mayonnaise
• 2 cups crushed reduced fat Ritz or Townhouse crackers
• 6-8 oz box of seasoned stuffing
• Pam spray
• 1/4 cup melted margarine
• 1 1/2 tsp. black pepper
• 1 tsp. salt
• 1-2 cups grated sharp cheddar or cheddar/jack cheese

Directions:

Preheat over to 350 degrees F.

Slice the squash, zucchini, and onions and place in a large pot with enough water to fill the post halfway. Add one teaspoon salt. Bring to boil for about 5 minutes. You can cook them more or less depending upon desired consistency. I like mine a bit firmer since they will finish cooking in the oven later. Drain all liquids. (I keep mine and use it for a vegetable soup base)

Spray 9 by 13 inch baking dish with Pam. Line pan with about one inch of stuffing mix. Melt margarine and drizzle over stuffing mix. I like to take about a full handful of the stuffing and add it directly to the squash mix for added texture. I also omit the margarine to cut down on calories and fat.

In a mixing bowl add the cream of chicken soup, sour cream, mayonnaise, pimentos, carrots, handful of stuffing mix, black pepper, and water chestnuts. Mix together. Add squash, zucchini and onions, blend gently.

Pour entire mixture over stuffing in the pan. Spread evenly, Top with shredded cheese and remaining crushed crackers.

Bake for 45 minutes to 1 hour. Let stand 5 minutes before serving.

You can make this healthier by omitting the margarine, using reduced fat crackers, sour cream, and mayonnaise, and using fat free/sodium reduced cream of chicken soup.

Servings:	12
Time:	30 Minutes Preparation Time 45 Minutes Cooking Time

Spinach Walnut Citrus Salad

SPINACH WALNUT CITRUS SALAD
from Alzheimer fighters' recipes



Ingredients Dressing:

1 tbsp olive oil
1 tbsp white wine vinegar
1 tsp honey
Dash of cayenne pepper
Salt and freshly ground black pepper (optional)

Salad:

1 large bunch spinach, washed and trimmed
1/4 cup walnut halves, raw or pan-roasted
1/2 orange, cut into segments
1/2 grapefruit, cut into segments
2 green onions, chopped

Directions

Combine oil, vinegar, honey and cayenne pepper; mix well. Season to taste with salt and pepper if desired. Toss spinach with dressing and walnuts. Arrange orange and grapefruit sections on top and garnish with green onions.