Southwestern Chicken Chili with Red Gold® Tomatoes
A fast, light, and filling recipe for Southwestern Chicken Chili.
Photo: Andrew Lyons, WHAS-11.
I may have made a new frenemy along the way.
Basketball talk aside, this chili is a great way to keep a bunch of your New Year's Resolutions! It's light and filling, full of vegetables, and tastes great! Thanks so much to Red Gold for passing along the recipe!
Ingredients
2 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 (14.5 ounce) can chicken broth
1 (14.5 ounce) can Red Gold® Petite Diced Tomatoes
2 (10 ounce) cans Red Gold® Original Tex-Mex Petite Diced Tomatoes & Green Chilies, or 2 (10 ounce) cans Huy Fong® Sriracha Diced Tomatoes & Red Chilies
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander
1 teaspoon ground cumin
1 (15 ounce) can cannellini beans
1 (14.5 ounce) can whole kernel corn
2 cups diced cooked chicken
Salt and black pepper to taste
Directions
- Heat oil in a large kettle, add onion and garlic and cook until soft. Stir in chicken broth petite diced tomatoes, petite diced tomatoes & green chilies and seasonings. Bring to a boil and simmer for 15 minutes.
- Add beans, corn and chicken; simmer for 10 to 15 minutes. Season with salt and black pepper.
- Option: Garnish with diced avocado, sour cream or shredded cheese.
- Meat Option: Prepare chicken from 1 pound of chicken breasts. Preheat oven to 375o F. In a bowl combine 1½ teaspoons cumin, ½ teaspoon chili powder, ¼ teaspoon garlic powder and ¼ teaspoon salt. Place chicken on lined (foil) baking sheet. Drizzle chicken breasts with olive oil and sprinkle both sides with seasoning mixture. Place in oven and bake for 20 minutes or until chicken is done. Cool and cut into bite size pieces.
Coopers' Craft Kentucky Bourbon Pecan Pie
Pecan pie always conjures up holiday memories for me. My mom always makes three or four pecan pies for every holiday gathering. Now, I don't have the patience for baking on that scale, but I LOVE this new Kentucky Bourbon Pecan Pie mix from Coopers' Craft.
In case you haven't heard of Coopers' Craft, it's the first new bourbon that Brown-Forman has introduced in the past 20 years. Coopers' Craft takes its name from the Brown-Forman cooperage. Brown-Forman is the only spirits brand to have its own cooperage (that's where they make whiskey barrels!), and the new Coopers' Craft bourbon is finished with a curated mix of beech and birch charcoal for a smooth finish.
The folks at Brown-Forman were kind enough to send me a bottle of Coopers' Craft, a container of their Kentucky Bourbon Pecan Pie Mix, and a Louisville Stoneware pie plate to sample. I've got to say, this is a delicious pie! It combines the rich warmth of pecan pies like my mom makes with a delightful vanilla bourbon note. It is so seriously easy -- you just add eggs and butter, mix well, and add the mixture to your pie shell! You can order your own Kentucky Bourbon Pecan Pie in a Jar gift set from Louisville Stoneware! It makes a perfect holiday gift!
For a great variant on this recipe, if "First Saturday in May" Pie is your thing, you can add a half cup or so of chocolate chips to the mix.
Thanks to Brown-Forman and Louisville Stoneware for this fantastic holiday recipe!
Red Gold Tomato Risotto
Thanks to Red Gold Tomatoes for partnering with HerKentucky on this post! Check out my segment on WHAS-11 for a how-to!
Many people think risotto is hard to make, when in reality it takes only about 30-40 minutes to make, start to finish. Chicken stock, tomatoes, basil, garlic and shredded Parmesan help make this risotto recipe both simple and super fresh!
Ingredients
- 1/4 cup extra virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 2 (14.5 ounce) cans Red Gold® Diced Tomatoes Basil, Garlic & Oregano, or 1 (28 ounce) can Red Gold® Diced Tomatoes with Basil, Garlic & Oregano, drained
- 4 cups chicken stock
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh basil
- Salt and black pepper to taste
Directions
• Place a 4-quart saucepan on medium heat. Add the oil and when hot add the onion and garlic. Simmer slowly until the onions are clear. Add the Arborio rice and cook in oil for 1 minute. Add half of the tomatoes and 1/4 cup chicken stock; cook gently.
• Simmer adding 1/4 cup additions of stock as the rice absorbs each addition. Repeat adding stock until rice is tender. Stir in Parmesan cheese, basil and remaining tomatoes. Season with salt and black pepper.
Fried Green Tomatoes
A family recipe for a Southern favorite!
My family takes our fried green tomato recipes pretty seriously. Sometimes I think we have as many variants as we do relatives, and we have a lot of kinfolk. One aunt uses a flour coating and a nonstick skillet. Another uses all cornmeal for her breading. My brother soaks his 'maters in buttermilk and hot sauce before battering them and placing them in the deep fryer. As for me, I like a flour/cornmeal mix, a bite of heat, and the smooth texture that can only be accomplished with a cast iron skillet.
First, I pick out two or three green tomatoes. It's best if they're at the "almost ripe" stage.
Then, I slice them thin. A mandolin or a tomato knife should do the trick.
Then, I make a dredge of one part all-purpose flour to one part corn meal. I season with salt, fresh cracked pepper, and some cayenne. I temper the cayenne to the tastes of my dining companions. When it's just Bob and me, we like them pretty spicy.
Then, you fry them. As far as I'm concerned, there's simply no replacement for cast iron. Preferably the kind that's been seasoned for decades. Then, I add some bacon grease to the cast iron skillet and heat on medium-high heat, frying them in small batches until golden brown. You want a good, crispy crust on your tomatoes.
Of course, they're fabulous to eat as a side dish or snack, but I love adding them to other dishes as well. These fried green tomatoes are topped with a dollop of pimiento cheese (I love jalapeño Palmetto Cheese!) and a slice of bacon. They are so good, y'all!
A fried green tomato BLT is pretty amazing as well!
How do y'all fry your green tomatoes?
Gluten Free Pumpkin Cheesecake Pie
It's National Dessert Month and HerKentucky has teamed up with Wholly Wholesome to talk about desserts! This morning, I stopped by WTVQ in Lexington to talk about National Dessert Month and share this delicious gluten-free pumpkin cheesecake pie recipe!
Gluten Free Pumpkin Cheesecake Pie
• 1 9" Wholly Gluten Free Pie Shell
• 8 oz. cream cheese softened
• 2 cups pumpkin puree
• 14 oz. sweetened condensed milk
• 3 eggs
• 1 tsp pumpkin pie spice
Directions:
1. Preheat oven to 350 degrees.
2. Mix cream cheese and condensed milk together until smooth.
3. Stir in the pumpkin puree, pumpkin pie spice and eggs. Mix until well combined.
4. Pour batter into pie shell.
5. Bake for 45 minutes or until a knife inserted 1 inch from the edge comes out clean. Serve warm.
Check out Wholly Wholesome's selection of health-conscious, gluten-free desserts, pie crusts, and pie shells at your local Whole Foods and Fresh Market. In Louisville, they're also available at Rainbow Blossom and in Lexington at Good Foods Co-Op.
Butter Pecan Toffee
It's National Dessert Month and HerKentucky has teamed up with Wholly Wholesome to talk about desserts! This morning, I stopped by WTVQ in Lexington to talk about National Dessert Month and share this delicious butter pecan toffee recipe!
Butter Pecan Toffee
Ingredients:
- 1 stick butter
- 3/4 cup sugar
- 1 tablespoon corn syrup
- 20 tea biscuits
- Chopped toasted pecans
Directions:
1. Combine 1 stick butter, 3/4 cup sugar and 1 tablespoon corn syrup in a saucepan over medium heat.
2. Cook, stirring occasionally, until brown (305 degrees F on a candy thermometer).
3. Arrange 20 tea biscuits side by side on a large buttered, foil-lined baking sheet.
4. Pour sugar mixture on top and sprinkle with chopped toasted pecans. Chill until firm; break apart.
The folks at Wholly Wholesome sent me this recipe to try, and it is fantastic-- a great mix of salty and sweet and crunchy. Of course, it wouldn't be a recipe from the HerKentucky kitchen if we didn't work in a little Kentucky bourbon, so I made one batch with a little Old Forrester. No surprise, it was pretty tasty!
Check out Wholly Wholesome's selection of health-conscious, gluten-free desserts, pie crusts, and pie shells at your local Whole Foods and Fresh Market. In Louisville, they're also available at Rainbow Blossom and in Lexington at Good Foods Co-Op.
The HerKentucky Guide to Benedictine
Kentucky's iconic cucumber-and-cream-cheese spread
Benedictine is one of those iconic Louisville recipes that the rest of the world just hasn't caught onto yet. Come springtime in the Derby City, though, you're bound to see the cucumber-and-cream-cheese sandwich spread on several serving tables.
Benedictine was invented by Jennie C. Benedict, a Louisville native food critic, cookbook author, and caterer. Over the years, Miss Benedict owned a soda fountain and a tea room, and she developed a spread to accompany cucumber sandwiches. The following is said to be her original recipe:
Jennie Benedict's original Benedictine recipe
- 8 oz. cream cheese, softened
- 3 tbsps. cucumber juice
- 1 tbsp. onion juice
- 1 tsp. salt
- A few grains of cayenne pepper
- 2 drops green food coloring
These days, most folks go for grated cucumbers and onions in place of the juices and omit the Easter-egg green color. Some folks add dill, creating a distinctly tzatziki taste; others add a little mayonnaise or sour cream to thin the spread down for use as a sauce.
Of course, Louisville-area hostesses are often short on time as the Kentucky Derby draws near, so I asked some local ladies in the know for advice about Benedictine, and found that a lot is up to personal taste. One friend known for her own terrific Benedictine recipe and fabulous Derby parties admitted that, in a pinch, she'll pick some up from Plehn's. Others mentioned Karem's Liquor and Deli, Divinity Catering, Home Cuisine, Uptown Cafe, Paul's Fruit Market, and Ladyfingers for their pre-made spread needs.
Benedictine and Bacon at Stevens & Stevens.
The serving style for Benedictine sandwiches is also a matter of some discussion. Some folks prefer a dainty tea sandwich served on white bread, while others are devoted to a darker bread like pumpernickel. And, of course, there are plenty of folks who like their Benedictine in combination with other sandwich fixings. My personal favorite is the Benedictine and Bacon from Stevens & Stevens Deli. (which is, inexplicably, listed on the vegetarian menu...)
Whether made from scratch or purchased pre-made, served in a dainty sandwich or in a healthy dollop with bacon, Benedictine is a classic taste of the Kentucky Derby that you’ll crave every spring!