Good Morning Darlings!
Here in Atlanta, it’s getting a bit cool. My thoughts turn to fried chicken and chili – college football and autumnal get togethers.
That also means my cast iron is fixin’ to get a work out. How do you keep your cast iron like new, only better? My good buddy, Chef Jeffrey tells you right here.
What are your fall favorites?
xoxo, Patti
Good Morning Darlings,
Happy Friday!
It’s always a hoot when things in the kitchen don’t go as planned. Eric and I got a wild hair last weekend to try and whip up homemade fritos to go with chili. The New York Times had what looked like a super easy recipe with basically three ingredients.
And ours looked pretty close to the ones pictured in the Times.
Here’s their photo:
New York Times Fritos (on the right)
And here’s ours:
I seriously have to use a better camera, y’all.
Perhaps I should have laid mine out on pretty polka dot wrapping paper?
Anyhoo, Frito Lay doesn’t have to worry about going out of business. We immediately went out and bought three bags of real fritos. We had friends coming over! We couldn’t feed them these homemade things.
But we did – just so they could see what the homemade version tastes like. And you know what? They ate them, because they are awesome people. Polite to the max. It was the first attempt. We can get better.
Popping out to the store is so much easier and tastier, though.
What are you cooking this weekend?
xoxo, Patti
Good Morning Darlings!
Did you know that October is Vegetarian Awareness Month?
Good Morning Darlings!
Festivals are prevalent in Atlanta. We have festivals for everything.
I, for one, happen to adore festivals. All those fun people, all the fun food and beverages. Maybe even a blue grass band!
Good Morning Darlings!
Yesterday was such fun. With the snow piling up, Atlanta shut down. The neighbors took to the park to sled and just play in the snow. And since all that sledding and snowball fighting works up an appetite, I suggested a pot luck supper at our house around 5pm.
Eric sleds down the hill.....whee!!!
Good Morning, Darlings!
My wonderful husband, Eric, is taking the reins today to share the recipe for the scrumptious White Bean and Chicken Chili he made this weekend. It is perfect for these cooler nights. Enjoy!
This chicken chili hits the spot on a cool evening.
White Bean and Chicken Chili
Ingredients
Debone the chicken. Season evenly on both sides with salt, pepper, adobo, sage, and basil. Reserve.
Peel and rinse the tomatillos. Cut the smallest in half and the larger to roughly that size. Put in a medium saucepan, and add the cider vinegar and one beer. Bring to a boil, then simmer for 20 minutes or until the tomatillos soften.
Roast the chiles and wrap in plastic to steam them, 15 minutes. Rub or peel off the skin, then remove the seed pits and dice.
Heat the olive oil in a large pot to a shimmer. Add the chicken, skin side down, and brown. Remove before the chicken is cooked through, about 15 minutes. Drain on paper towel.
To the pot, add half of the liquid cooked with the tomatillos and deglaze. Add the chiles and onion to the pot and sautée* with a pinch of salt. Once toasted, add the garlic and toast, stirring often 5 minutes. Add the tomatillos and liquid, then the cans of beans, with liquid. salt and pepper the beans before you stir them in. Add the other beer.
Dice the chicken and return to the pot. Bring to a boil, then simmer for an hour. Taste frequently to correct the seasoning.
Serve with white corn tortilla chips and a dollop of sour cream.
* If you started with a whole chicken and have giblets, dice them and add them with the onions and chiles. Skip the kidneys and neck.
xoxo, Patti
Today blogging to Beyonce – He’s My Man