Recipe Tuesday...Slow Cooker Chicken Chili

Since it is a dreary day outside here in Central Texas I decided todays recipe would be...

Slow Cooker Chicken Chili






Serves:
6 to 8 servings

Ingredients

* 2 pounds ground chicken, coarsely ground preferred
* 3 tablespoons chili powder, plus 2 teaspoons
* 1 (15-ounce) can kidney beans, drained and rinsed
* 1 (15-ounce) can white beans, drained and rinsed
* 2 (28-ounce) cans diced fire roasted tomatoes
* 1 medium sweet potato (about 10 ounces), peeled and shredded
* 1 (15-ounce) can low-sodium chicken broth
* 1/4 cup instant tapioca (recommended: Minute tapioca)
* 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
* 2 tablespoons soy sauce
* 1 tablespoon kosher salt
* 1 tablespoon onion powder
* 2 teaspoons granulated garlic
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* Pinch ground cloves
* 1/2 to 3/4 cup lager-style beer, optional
* Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients, except the beer. Stir everything together, cover, and cook on LOW for 6 to 8 hours.

Just before serving, stir in the remaining 2 teaspoons of chili powder, the beer, if using, and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.

Know-How: Stirring in chili powder right before serving brightens the flavor of the chili.

So funny....

Ok I am not much for the Twilight Parodies but this one is funny.

A new favorite song

Cisco's outlook not so bad yet...

Well Cisco's CFO Calderoni gives a fair outlook on the quarters to come so I think Jeremy and I can relax a little bit about layoffs for the company..

Recipe Tuesday...

For tonights dinner I am fixing

Oven Baked Pecan-Crusted Chicken Fingers

Ingredients

• 1 cup pecan pieces
• 1/2 cup bread crumbs
• 1 tablespoon plus 2 teaspoons Essence, recipe follows
• 2 large eggs
• 1/4 cup olive oil
• 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips
• Chopped parsley, garnish
• Honey Mustard Dipping Sauce, recipe follows

Directions

Preheat the oven to 375 degrees F. Lightly grease a large baking sheet.

In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish.

In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes.

Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side.

Honey Mustard Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons honey
• 2 tablespoons Creole mustard or other hot whole-grain mustard
• Pinch salt
• Pinch cayenne, or to taste

In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.)