Kitchen Bitch

Cooking in the Kitchen with Sass & Class

Man Meals: Southwestern White Bean Chicken Chili January 23, 2013

Southwestern White Bean Chicken Chili

Brrr … it’s cold outside! It’s the coldest it’s been this winter here in Cincinnati, so that can only mean one thing:

CHILI!!!!!!!!!!!!!!

Of course, with the Super Bowl coming up, I’m sure you’re also trying to find crowd-pleasing recipes—and let me tell you, this Southwestern White Bean Chicken Chili is it!

I’ve been thinking about chili for awhile now (is that weird? I sometimes think about recipes for weeks before I make them), and I really wanted to make something lighter than a traditional all-beef chili but with all the full, well-developed flavors that make us love chili in the first place. Sounds like a good plan, right?

Simmer chili

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Sopa Seca (Mexican Noodle Casserole) October 4, 2012

As the first months of our marriage go by, Doug and I seem to be eating more and more classic Mexican food each week. And it’s not just because Doug has developed what seems to be an endless affinity for the stuff (when we first met 4 years ago, Doug hated Mexican food because he had never had the real deal; now he requests tacos at least once a week). It’s also because I never grow tired of cooking it and sharing it with folks who have never experienced the pleasures of simple, traditional dishes made in homes around Mexico. And recently I got to cook this homey Mexican dish for my longtime friend and neighbor, Matt. (Thanks for stopping by, boy!)

Sopa seca, aka dry soup aka Mexican Noodle Casserole, is something that I’ve mentioned on this blog before. I made it in culinary school once, but this was the first time I’ve had a chance to make it at home, and WOW! I love this version from Saveur. Sopa seca is like the (spicy) Mexican version of noodle soup—it’s filling, comforting, and good for the soul. There’s no meat in it, but you won’t miss it—at least I know we didn’t, and that’s saying something. (more…)

 

Grill It: Chipotle Pork Chops with Apple Chutney June 11, 2012

I have to tell you, I’ve been really digging the weather in my new home, Cincinnati. Summer is already in full force here, which means I can cook many of our weeknight meals (and my client’s meals) on the grill. I just love being able to cook outside—and the fact that there aren’t so many dishes to wash after we’ve finished dinner. Granted, I know the humidity index will skyrocket in July, but I’m trying to pretend that’s never going to happen. Let’s see how long I can keep up the delusion, eh? (more…)

 

Takeout With A Twist: Chicken Green Masala May 7, 2012

As a lover and promoter of all things Indian (remember this Chicken Saag with crispy onions and this Chicken Tikka Masala? Holy yum!), I’m often looking for interesting new Indian preparations to try. Lucky for me, I got to spend a week with my adorable sister Annie in Washington D.C., and she knows all the best restaurants in town, including the most tasty Indian spots. With some finagling we got a small table in the lounge area of Rasika‘a Penn Quarter location and I was happy as a clam. Score!

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Man Meals: Four-Chile Chili March 7, 2012

As I shopped the mountains of fresh produce at Findlay Market during my weekly visit, I came across cute little baskets filled with a variety of sweet and hot peppers for only $2. Doug and I can never seem to get enough chile in our lives, so I knew the little box of peppers wouldn’t go to waste.

With the last days of winter most definitely upon us (it’s gonna be 60 here in Cincinnati for the rest of the week!), I realized it was time for one last batch of chili, and I really wanted to come up with a new version to try and beat my all-time favorite chili recipe, my Pumpkin-Turkey Chili—and I think I might have done it! (more…)

 

A Mexican Classic for a Crowd: Cochinita Pibil January 12, 2012

Pork shoulder. Pork butt. Boston butt. Whatever you call it, this lip-smackingly good cut of meat is one of my all-time favorites. When it’s ground it adds fatty richness to meat sauce and meatballs, and when it’s left whole and roasted low and slow it becomes melt-in-your mouth tender and shreddable—perfect for barbeque pulled pork sandwiches or on warm corn tortillas with a freshly made salsa.

While the American South may have a lockdown on barbequed pork, the good people of Mexico, specifically those folks in the Yucatan Peninsula, have their own unique method for bringing out the best in this humble cut of meat.

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Mexican Addiction: Roasted Tomato and Chipotle Salsa July 26, 2011

I can’t help it. I’m addicted. I keep trying NOT to make Mexican dishes, but it hasn’t been working.

Obviously.

Maybe I should make Mexican my specialty?  I still can’t decide what style or region of cooking I want to focus on, but I do know Mexican cuisine is in the running. And this salsa is one of the reasons why.

What I love about Mexican food is that the same ingredients are made into hundreds of different dishes, each with its own unique flavor.

I did a spin on a fresh tomato salsa, and I cooked it twice. Yup, I said it—twice. Roasting and frying (aka sauté) are the two methods we’re employing, and both help to make this salsa the flavor powerhouse it is. First, I turned up the air conditioning roasted the main components of the salsa: tomatoes, onions and garlic. Roasting brings out the sweetness of the vegetables and concentrates their flavors.

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