Recipes I Tried this Week
Mediterranean White Chicken Chili was 10/10
I was craving warm and cozy meals this week—these were both so good! I’d make a couple tweaks to each next time around, but overall they were winners. I always underestimate how nice it is to set a slow cooker meal in the morning and let it fill the house with flavor all day—I use the Our Place Dream Cooker for this!
Mediterranean White Chicken Chili
Recipe by: Kale Me Maybe
Ingredients (Chili)
1.25 lb boneless skinless chicken breasts
2 (14.5 oz) cans white beans (drained and rinsed)
4 cups chicken broth
1 cup chopped yellow onion
2 cloves garlic, chopped
1 tsp salt
1 ½ tsp oregano
¾ tsp thyme
1 tbsp cumin
Ingredients (Toppings)
Lemon
Avocado
Greek yogurt
Chopped red onion
Dill
Feta
Crushed red pepper
*I also added crushed tortilla chips
Instructions
Add everything to the Crockpot and stir together. Cook for 4-5 hours on high or low for 6-7 hours.
When chili is done, taste, and season with more salt if desired.
Remove chicken and shred with a fork. If you want, you can also use an immersion blender to blend up a portion of the white beans to make the dish creamier.
Add the chicken back in, and when you serve, top with a squeeze of lemon and desired toppings from above.
Baked Fusilli alla Vodka
Recipe by: The Pasta Table
Ingredients (Vodka Sauce)
2 tbsp. extra virgin olive oil
1/2 shallot, finely chopped
4 garlic cloves, minced
6 oz. tomato paste
1/2 tsp. salt
1/4 tsp. sugar
1/4 cup vodka
3/4 cup heavy cream
1/4 cup Parmigiano Reggiano, finely grated
*I also added red pepper flakes
Ingredients (Baked Fusilli)
3/4 lb. fusilli
2 cups whole milk mozzarella, shredded (I’d use slightly less next time)
1/3 cup Parmigiano Reggiano, finely grated
1/2 tsp. salt
1/2 cup stracciatella (I substituted Burrata)
1/4 cup panko breadcrumbs, toasted
Basil for garnish
Instructions
Preheat oven to 375°F and bring a large pot of water to a boil.
Meanwhile, heat the olive oil in a large sauté pan over low heat and sauté the chopped shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the tomato paste, salt and sugar to the pan. Stir and let sit on medium-low heat for 2-3 minutes until the tomato paste deepens in color.
Add 1/4 cup of vodka to deglaze the pan. Stir until the vodka has fully evaporated, about 1-2 minutes.
Remove from heat and stir in the heavy cream and Parmigiano. Add more salt to taste.
Cook the pasta for half of the suggested cooking time (it will continue to cook in the oven, so you don’t want it to become soggy and overcooked). Reserve 1/4 cup pasta water
In a large mixing bowl, add the partially-cooked pasta along with the vodka sauce and pasta water. Mix until combined. Add the shredded mozzarella, Parmigiano and salt to taste. Mix again and then pour into a baking dish.
Bake in the oven for 15 minutes. Remove and top with the toasted breadcrumbs, stracciatella and basil.