Winter Recipes

4 chicken breasts (pan seared in your chili pot) shredded
3 cans of cannellini beans
2 poblano peppers, diced
1 small yellow onion, diced
1 jalepeno or 1 anahiem pepper, diced
1 Tbsp. cumin
1 1/2 tsp. ground coriander
1 1/2 tsp. chili powder
6 cups of chicken stock
1/4 cup of white wine
2 limes juiced
1/4 cup of cilantro finely chopped
olive oil
salt and pepper

1. Sear the chicken in the bottom of a Dutch oven with some olive oil, salt and pepper. Make sure the heat is med-high, so you get a nice sear on the outside. Once the chicken is cooked all the way set aside and let it cool.
2. Add a little more olive oil in the bottom of the pan. Add in onion, garlic, and peppers. Make sure to salt and pepper them. Left them sweat out and cook for 5-8 minutes.
3. Add in the Spices, mix and let them toast for a few minutes.
4. Deglaze the pan with some white wine. you can use cooking wine or drinking wine. Let the alcohol cook off for a minute or 2.
5. Add the chicken broth and bring to a boil.
6. While the broth is coming to a boil, mash one can of beans into a paste. I use this to thicken the chili.
7. Add the other two cans of beans once drained and rinsed. Let it come back to a boil and cook for about 15 minutes.
8. While that is simmering shred your chicken and add it to the pot.
9. Squeeze the two limes over the top, add the cilantro give it a mix and you are ready to enjoy!!!

This a fairly large pot of chili but you can easily freeze for up to 3 months in a freezer bag or an airtight container. The only way I can freeze it in our house is by making two batches. We devour this every time!!

Serve with toppings or sides:

• Shredded Cheese
• Sour cream or Fage Greek yogurt.
• Chopped cilantro
• Fresh lime slices
• Hot sauce
• Tortilla chips
• Garlic Bread
• Bread sticks.

Enjoy on all your cold days for an awesome warm up.

4 pork chops
28 oz. can crushed tomatoes
1 cup white or brown rice
1 green pepper, sliced into rings
1/2 yellow onion sliced into 1/2 rings
1 can Irish potatoes
1/2 lemon, squeezed
salt and pepper
olive oil, butter
1/4 cup Chopped Parsley

1. In a deep skillet start with a little olive oil and a Tbsp of butter and toast the rice for a minute.
2. Add in the can of crushed tomatoes a little salt, and pepper, give it a stir, cover with a lid and simmer on med-low for 10 minutes.
3. Season the pork chops with salt and pepper. Use another skillet with some olive oil and in the 10 minutes the rice is simmering you want to sear the porkchops on high heat just to get a crust on them. and making sure to not cook them all the way yet.
4. Once you have seared the chops, nestle them into the rice and tomato mixture. and add about 1/2 a cup of water. If it looks really thick, add a little more.
5. Place green pepper rings, onion rings and canned potatoes on top of the mixture and nestled between the chops.
6. Cook for another 10-15 minutes with lid on until the rice and chops are cooked all the way through, and the veggies are tender.
7. Add the squeeze of lemon and parsley over the top

This Juvige recipe was my grandmothers, and it was always a staple that my mom and dad made growing up. They had an electric skillet and there were 3 recipes made in that, and this was one of them. If you are not a huge pork fan, you could certainly sub in a few small chicken breasts. You can also add any veggie to it that you personally like. Summer squash, zucchini, you could add some kale or chard at the end to wilt. You could also amp up the spice and mix in some additional seasoning to the tomato sauce before the rice simmers. or add some heat with the addition of cayenne and red pepper flakes.

I am excited for you to try this recipe. It is super-fast and easy and a great mid-week dinner to pull together in such a short amount of time.

1 small yellow onion, diced

French baguette toasted

1. In a medium sauce pan start to cook the onion and garlic with some olive oil, salt and pepper.

I always remember my mom making this recipe growing up. It can be tweaked and modified every which way!! Frankly I love cooking with wild rice and it’s an under used rice. Growing up in MN it was always a staple in our pantry.

Serve with toppings or sides:

• fresh squeeze of lemon on top
• dash of fresh chopped parsley or dill
• French baguette

Hopefully I can convert you to a wild rice lover and share some more recipes using it in the future..