Fiesta Chicken Chili: a Blueprint Recipe

I always loved Michele Urvater's "blueprint recipe" concept, in which the basic idea of a recipe is laid out, with variations and suggestions for making it your own. Her Monday to Friday Cookbook inspired me to cook in a more adventurous manner and I eventually gained confidence in creating recipes of my own.

I "invented" this chili as a way to use up some leftover chicken taco meat from a school event. I had about 10 cups of leftover chicken, and I turned it into 10 quarts of chicken chili. I've scaled the recipe down so that it can be made with as little as 2 cups of chicken. It's easy to increase it from there.

Fiesta Chicken Chili

2 cups Fiesta Taco Chicken
1 cup chopped fresh tomatoes
1/2 cup chopped onion
1 can (14 ounces) small red beans, drained and rinsed--or any kind of beans you like
1 cup chicken broth
3/4 cups water
1 1/2 tsp cumin
1 chipotle in adobo, chopped OR 1 tsp chipotle chili seasoning
1 clove garlic, minced

Combine all ingredients in saucepan and simmer, covered, a few hours to allow flavors to mingle. Stir occasionally. I cooked mine in a Nesco roaster at 200 for 5 hours. Cook time is flexible on this recipe, as the chicken is already cooked.

Singapore Street Noodles

This is one of those "kitchen sink" recipes; there is a ton of ingredients but I'm sure that some substitution wouldn't turn out badly. I thought the sauce in this recipe would work well with just about any combination of stir-fry vegetables.

I taste-tested this recipe with just my 10-year-old. I thought he might back away from the spice in it, but he never complained about it. He loved, loved, loved the rice noodles and asked me to make it again. I served mine on top of the noodles, but he wanted his noodles separate from the meat and vegetables.

SINGAPORE STREET NOODLES, my way (serves 4)

SAUCE:
1 TBL rice wine vinegar
2 TBL curry powder
1 pinch turmeric
2 TBL soy sauce or Ponzu
1/2 cup oyster sauce
2 TBL sriracha (sweet chili) sauce
2 TBL ketchup

VEG/MEAT:
1/2 lb. raw shrimp, peeled and tails removed
1 boneless, skinless chicken breast, cut in thin strips
2 TBL vegetable or peanut oil for the pan
1 cup cole slaw mix
1/2 small onion, chopped fine
2 cups baby carrots, julienned
1 TBL minced garlic
1 medium tomato, cut in chunks

NOODLES:
1 pound Asian rice noodles, uncooked
1 tsp sesame oil
handful of fresh cilantro, chopped
1 lime, cut in quarters

1.  Mix vinegar, curry powder and turmeric until well blended. Add remaining sauce ingredients and stir. Set aside.

2.  Boil water in large pot for noodles.

3.  Stir-fry shrimp and chicken in oil until cooked through. Push to edges of pan and add all vegetables except tomato. Cook 1 to 2 minutes, then stir in tomato and sauce. Cook until everything is heated through.

4.  Cook noodles 2 to 3 minutes (according to package directions), stirring occasionally. Drain and toss with cilantro and sesame oil.

5.  Serve noodles with meat and vegetables and 1/4 lime to squeeze over the dish just before eating.

I plan to make a big batch of this (just the meat, vegetables and sauce), then divide and freeze it. The rice noodles take no time at all to cook, so this would be an amazingly quick meal for those really busy days. But I'm probably going to leave out the tomatoes next time and use some other vegetables instead. Also, some chopped dry-roasted peanuts or cashews would add to this dish.

Source for original recipe: Food.com (I changed some ingredients and re-worked the directions so the steps were actually in order. In the original recipe, also, there were some ingredients in the list that never were accounted for in the steps of the recipe.)

Best Barbecued Chicken

This recipe comes from the book The Convent Cook by Maria Tisdall. It became a family favorite the first time we tried it. I like to freeze chicken pieces in the marinade, and then when we want to grill some chicken we just defrost and cook!

Get the recipe with nutrition information at Cook and Count!

Spaghetti Sauce with Meatballs

Makes about 4 dozen meatballs and plenty of sauce!! I like to make this in a big batch. I freeze it in "meal size" containers (enough meatballs for one meal plus about 2 cups of sauce in each container).

Get the recipe with photos and nutrition facts at Cook and Count.