Wednesday, August 5, 2009

Hello



OH HEY!!

I just wanted to say hello to you lovely ladies. I feel like I've been all over the place this summer, but hope you are all doing well. I wanted to let you know where I'm going to be in the next couple weeks because I'm hitting up some of your places...

Aug 14th...I'll be in SLO, Lees..expect a call or I might just come over (yeah I'm like that!)

Aug 15th or 20th...I will be driving through Stockton...J, you live close enough that I might have to come see your new house!

Sep 5th & 6th...I'll be in San Diego...and Karina, frankly there is no excuse! We should see each other more, you're like an hour and half away and we have the same friends

Rheanna, I'm sorry I will not be north enough to see you, but Nik and I want to go to San Fran in the fall, so it might be in the cards for us! :)

This is more of an email than a blog, but I'm ok with that. Also I wanted to share a recipe that I made for "family night dinners" as we call it. I made a white bean chili, sounds kind of weird, but it's really good. Sorry you no meat eaters, it's got chicken in it. I got it from watching Food Network on TV! Enjoy!! Also, Nik is making enchiladas tonight and they will probably taste good, but let's be real, it's not going to be like yours Lees!


Ingredients
2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds
ground chicken
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
11/2
cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
Freshly ground black pepper for seasoning
1/2
cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Directions
In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, fennel seeds, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture. Add the beans, Swiss chard, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes and simmer for another 10 minutes. Season with salt and pepper, to taste.
Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.


Love you all.

5 comments:

  1. Nice blog! The recipe sounds delish!

    *Paige
    www.youravon.com/pschnee

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  2. you must have read my mind the other day for several reasons. one being, i wanted to post on this blog so we keep it going. it can't fail yet! and two, i saw your fb post about making family dinner, and i wanted to tell you that you should come cook for me. i miss that. i'll check out this recipe, i've had a white bean chili that's pretty good, so i'm excited to try this. and funny, i made enchilada's on monday night for brad, sara, chris and vanessa! and ps sweet pic. pps i'll be here, call me!!! (or just come by!) rhe, j and k - miss you guys too!

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  3. pppps who is this paige character?!?

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  4. I'm so bad at checking this, but I'm vowing to check it more regularly. Sarah-did you drive through the 209 and not stop by?! :(

    I'll have to check out that recipe, I'm trying to spice up our menu...this week's new item is Gnocchi! Wish me luck.

    loveyoumissyoualll. <3 j

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  5. pps-no clue who paige is...? a fan of 1351 perhaps? haha.

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