Today's first order of business.
Dec. 2nd, 2005 04:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
geminigirlLast night's dinner was a variation on this recipe, given to me by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
sweet_tea79-she got it from Cooking Light magazine.
2 Tbsp butter
1/4 c. chopped onion
1/4 c. chopped celery
1 jalapeno pepper, seeded and minced
2 Tbsp. all-purpose flour
3 c. 2% milk (i used 1%, still yummy)
2 c. chopped, roasted skinless, boneless chicken breasts (about 2 breast halves). (sweet_tea79 cooked them on the foreman grill and dusted them with garlic, chili, and paprika. adobo would be yummy, but she was out.)
1 (14-3/4) oz can cream-style corn
1-1/2 c. chopped fresh or frozen corn kernels
1 tsp fresh or 1/4 tsp dried thyme
1/4 tsp ground red pepper
1/4 tsp salt
Melt butter in a large Dutch oven over medium heat, cook onion, celery, and jalapeno pepper until tender (~3 mins), stirring frequently. Add flour, cook 1 min, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, cook until thick (~5mins). Makes 6 servings.
Nutritional Info:
calories: 257; fat: 8.1g (4.4g sat, 2.4g mono, 0.8g poly); protein: 19.1g; carb: 28.6g; chol: 52mg; iron: 0.4mg; sodium: 668mg; calcium: 165mg
My variations...
I used two cans of really well drained green chilis, because I had that in the house. I also added a can of really well drained diced tomatoes.
I brushed the chicken with a little bit of olive oil and seasoned it with black pepper, some salt, garlic powder, chili powder, cumin and cinnamon, then grilled it in the grill pan.
I also added a little chili powder and cumin to the soup as it was cooking.
The verdict...really yummy. I'll almost certainly make it again. Cayne wanted a little more chicken in it, which isn't a big deal...just grill some extra chicken. But certainly worth making again.
sweet_tea79-she got it from Cooking Light magazine.2 Tbsp butter
1/4 c. chopped onion
1/4 c. chopped celery
1 jalapeno pepper, seeded and minced
2 Tbsp. all-purpose flour
3 c. 2% milk (i used 1%, still yummy)
2 c. chopped, roasted skinless, boneless chicken breasts (about 2 breast halves). (
sweet_tea79 cooked them on the foreman grill and dusted them with garlic, chili, and paprika. adobo would be yummy, but she was out.)1 (14-3/4) oz can cream-style corn
1-1/2 c. chopped fresh or frozen corn kernels
1 tsp fresh or 1/4 tsp dried thyme
1/4 tsp ground red pepper
1/4 tsp salt
Melt butter in a large Dutch oven over medium heat, cook onion, celery, and jalapeno pepper until tender (~3 mins), stirring frequently. Add flour, cook 1 min, stirring constantly. Stir in milk and remaining ingredients. Bring to a boil, cook until thick (~5mins). Makes 6 servings.
Nutritional Info:
calories: 257; fat: 8.1g (4.4g sat, 2.4g mono, 0.8g poly); protein: 19.1g; carb: 28.6g; chol: 52mg; iron: 0.4mg; sodium: 668mg; calcium: 165mg
My variations...
I used two cans of really well drained green chilis, because I had that in the house. I also added a can of really well drained diced tomatoes.
I brushed the chicken with a little bit of olive oil and seasoned it with black pepper, some salt, garlic powder, chili powder, cumin and cinnamon, then grilled it in the grill pan.
I also added a little chili powder and cumin to the soup as it was cooking.
The verdict...really yummy. I'll almost certainly make it again. Cayne wanted a little more chicken in it, which isn't a big deal...just grill some extra chicken. But certainly worth making again.
