Curried Chicken Salad.

I often get in a lunch rut - skipping it altogether, grazing, or eating a simple salad. For Christmas, my mother-in-law gave me a cookbook from Alice's Tea Cup in NYC, featuring many of their popular recipes. I bookmarked their curried chicken sandwich, thinking it was a fun twist on a classic & would add some pizazz to my otherwise boring weekday lunches.

It is one of those recipes that is perfect on a day where you want something different, but don't have the time or energy to go to the store; chances are you have all the ingredients in your refrigerator/pantry right now (& if not, simple substitutions can be made). The recipe makes enough for 4-6 sandwich servings, but can easily be scaled up or down.

The chicken was perfectly moist from being roasted and the salad was a perfect combination of tangy & sweet. This was a wonderful addition to my lunches this week and will be a recipe I make again.

Curried Chicken Salad

Alice's Tea Cup

4 medium boneless, skinless chicken breasts

2 Tbsp curry powder

1/4 C apricot jam

1/4 C sour cream

1/4 C mayonnaise

1/4 C finely chopped celery

1/4 C finely chopped red onion

Preheat oven to 350° F.

Rub the chicken breasts with 1 Tbsp of the curry powder, place them on a baking sheet, and roast until a meat thermometer registers 160° F, about 20 minutes. Let cool.

Meanwhile, in a large mixing bowl, combine the remaining 1 Tbsp curry powder with the apricot jam, sour cream, and mayonnaise.

When the chicken is cool, cut it into 1/2-inch cubes. Add the chicken, celery, and onion to the bowl and stir well. Season to taste with salt & pepper.

Serve on sliced bread, in a wrap, or over a bed of greens.

White Chili.

I love soup. And chili. It is so comforting. But this winter, we haven't really had soup weather many days & I think I am living in one of the few places in the US that isn't under attack by snow/ice/frigid temperatures. 

But yesterday, despite our warm & sunny day, I wanted something warm and comforting, that could simmer on the stove while I did other errands and chores. I pulled out this old recipe for White Chili from Pioneer Woman. Don't you love her recipes? I haven't made something of hers that I didn't like. 

And this chili was no exception. Although, for me, it wasn't so much of a chili as it was a soup. My finished product looked nothing like hers, but it still tasted really good. The recipe calls for 7-8 cups of chicken stock; I added 8. If you are wanting more of a chili, then I would suggest adding only 7. 

White Chili

The Pioneer Woman

3 Cups Cooked Chicken, shredded

1 whole Medium Onion, Diced

4 cloves Garlic, Minced

2 whole Cans Green Chilies, Chopped

1 pound Dried Great Northern Beans, Rinsed

8 cups Chicken Broth

1 whole Jalapeno, Sliced

1 1/2 Tbsp Ground Cumin

½ tsp Paprika

½ tsp Cayenne Pepper

Salt To Taste

White Pepper, To Taste

1 cup Whole Milk

2 Tbsp Masa (corn Flour) OR Cornmeal

Grated Monterey Jack, To Taste

In a dutch oven over medium-high heat, saute onions and garlic for 2 minutes. Add chopped green chilies, then rinsed beans. Pour chicken broth into the pan. Add sliced jalapenos. Season with salt, pepper, and cumin. Place lid on pot and reduce heat to low.

Cook for 2 hours or until beans are done. Halfway through the cooking process, add 3 cups of cooked chicken.

When beans are tender, mix milk with masa (or cornmeal) and pour into the chili. Cook for an additional ten minutes to thicken. Check seasoning and adjust, adding cayenne pepper and paprika if desired.

Add some Monterey Jack cheese to the pot and stir to melt.

Serve chili in a bowl. Garnish with cilantro, sour cream, extra cheese, &

diced avocado.