Slow-Cooked Fajita Chicken Chili
Posted: November 4, 2011 Filed under: Come Together | Tags: Crockpot Leave a comment
It’s Chili Cook-off time at work places across America. Last Friday, I competed with 10 of my fellows for the title of Best Chili in the Land. Sadly, I didn’t place, but I had a whole bunch of fun making it and consorting with my coaches, K & M. They insisted on a white chili, and I recently whipped up a tasty version on accident after work one day that I thought might take the crown (no dice). Guess which chili won? A white chili with ground turkey (they were on to something). It was delish with the recommended accouterments – Greek yogurt, chopped cilantro, and a squeeze of lime. Congrats to all of the winners!
Here’s my version. Coach K called it pungent, and it is. It’s very flavorful, with just the right amount of kick.
1 1/2 cup fajita chicken
2 T olive oil
1 can each pinto beans and white beans (Northern, cannellini), drained and rinsed
1 cup water (or to desired consistency)
1 small can diced green chilis
1 T fajita seasoning
1 t cumin
1 t salt
1/2 t black pepper
On medium heat, cook the onions and garlic in the olive oil until translucent. Add remaining ingredients. Let it chill out on med-low, stirring occasionally, for about 20 minutes. If you want to thicken it a little at the end, add 1-2 T of flour. Enjoy!
Great with sour cream on top with chopped onions or green onions on top.
Bonus: Last year, I dressed my crockpot up in a costume. I was working at cabedge at the time, and they have a toilet-themed cook-off. What does that mean? Prizes are toilet-topped trophies and bedazzled toilet seats, and golden thrones grace the invitation to compete. So, naturally, my crockpot needed a toilet costume. What? You don’t have costumes for your crockpot? Photographic evidence:
Dia de los Muertos
Posted: November 1, 2011 Filed under: Come Together Leave a comment
Today is the Day of the Dead or All Saint’s Day.
The holiday focuses on gatherings of family and friends to pray for and
remember friends and family members who have passed away (Wikipedia).
A Note on Cheese Cubes
Posted: October 30, 2011 Filed under: Come Together, Store-bought Remix 1 Comment
They’re expensive when you buy them at the store. You can pretty easily make them yourself with a little extra time. I bought two huge blocks of cheese from Sam’s: Sharp Cheddar and Colby Jack.
First of all, use a sharp knife and be careful! Keep your end shape in mind as you’re making the cuts. You want to end up with a cube, after all. Position the block of cheese horizontally in front of you. If you have trouble eyeballing the size, cut the block in half or thirds until you get to the desired width. Lay these “planks” out in stacks of two or three. Cut into strips. Take a stack of strips and make the final cuts to make them cubes.
Add the cut cheese to a large bowl and add a small amount of corn starch with a sifter (I used 2 T to 4 lbs of cheese). Toss to coat. The cut cheese will release oils and cause the cubes to stick together. The corn starch will absorb the oil and prevent this from happening. That’s what they do to the store-bought cheese. You can barely see the coating after storing in the fridge, and you cannot taste it.
In my estimation, I got twice the cheese for my money by making these myself.
Notes from Betty Becca 