I’m in the middle of a very busy time of public appearances. Oh sure, it’s all limousines, glamour, and Food Network appearance. Well, it’s more like quality time in the minivan, washing even more dishes, and doing cooking classes. The classes I love. I did another one at Different Drummer’s Kitchen in NoHo, and have one next Wed at What’s Cooking Kids in E. Longmeadow, aka The Gateway to Connecticut. Actually, I prefer to think of Longmeadow as Marblehead Without the Water. But I digress.
With a few other classes and appearances on the horizon, I’ll be at the Boston Wine Expo next Saturday, Jan 24. But I think the Grande (Venti?) event of the week will be at Chez Josef in Agawam next week, for the Great Chefs for Jimmy event. It’s a big fundraiser to the Jimmy Fund, a huge part of the Dana Farber Cancer Institute. There’ll be a ton o’food, and I’ll be serving Pad Thai to the assembled throng.
But tomorrow (is it today already?), I’ll be serving my almost-world famous chicken chili at the open house for FT Fitness Together in Amherst. If you’re around from 10-1:00, come on by. It’s be fun, and you can get out of the cold and have some fun and chili.
And of course, if you’re curious, here’s the chili recipe. It’s even healthy…
Chicken Chili
3-4medium onions, peeled and chopped
4 garlic cloves, peeled and chopped
2 teaspoons olive oil (or cooking spray)
1 1/2 pounds boneless, skinless chicken breast (or thighs) cut into cubes
2 teaspoons chili powder
1 teaspoon cinnamon
1 tablespoon cumin
1 teaspoon oregano
1 28 oz can diced tomatoes
2 16 oz cans black beans
1 8 oz package frozen corn (try to thaw in advance, but not crucial)
1 lime, use zest, and juice from one half
salt and pepper to taste
In a large pot, over a medium heat, add the onions. Sauté these for approximately 20 minutes, until the onion is soft. Add the garlic, and raise the heat to medium-high. Add the chili powder, cinnamon, cumin, and oregano, and mix well to combine. Add the cubed chicken, and stir frequently, for approximately 5 minutes, or until the chicken is browned, but not cooked through.
Add the tomatoes, beans, corn, and lime zest and juice. Simmer for 20 minutes. Adjust the seasonings (especially the chili powder, cumin and salt) to your liking, and serve.
Makes around almost three quarts, or 8-10 servings.
With a few other classes and appearances on the horizon, I’ll be at the Boston Wine Expo next Saturday, Jan 24. But I think the Grande (Venti?) event of the week will be at Chez Josef in Agawam next week, for the Great Chefs for Jimmy event. It’s a big fundraiser to the Jimmy Fund, a huge part of the Dana Farber Cancer Institute. There’ll be a ton o’food, and I’ll be serving Pad Thai to the assembled throng.
But tomorrow (is it today already?), I’ll be serving my almost-world famous chicken chili at the open house for FT Fitness Together in Amherst. If you’re around from 10-1:00, come on by. It’s be fun, and you can get out of the cold and have some fun and chili.
And of course, if you’re curious, here’s the chili recipe. It’s even healthy…
Chicken Chili
3-4medium onions, peeled and chopped
4 garlic cloves, peeled and chopped
2 teaspoons olive oil (or cooking spray)
1 1/2 pounds boneless, skinless chicken breast (or thighs) cut into cubes
2 teaspoons chili powder
1 teaspoon cinnamon
1 tablespoon cumin
1 teaspoon oregano
1 28 oz can diced tomatoes
2 16 oz cans black beans
1 8 oz package frozen corn (try to thaw in advance, but not crucial)
1 lime, use zest, and juice from one half
salt and pepper to taste
In a large pot, over a medium heat, add the onions. Sauté these for approximately 20 minutes, until the onion is soft. Add the garlic, and raise the heat to medium-high. Add the chili powder, cinnamon, cumin, and oregano, and mix well to combine. Add the cubed chicken, and stir frequently, for approximately 5 minutes, or until the chicken is browned, but not cooked through.
Add the tomatoes, beans, corn, and lime zest and juice. Simmer for 20 minutes. Adjust the seasonings (especially the chili powder, cumin and salt) to your liking, and serve.
Makes around almost three quarts, or 8-10 servings.
posted by ChefBill at 9:50 PM
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