The Missing Ingredient

A Food Blog

Slowcooker White Chicken Chili November 7, 2009

White Chicken Chili

It’s hard to have a true white chicken chili that’s also spicy.  Once you put in the cayenne and chili powder it doesn’t look like a white chili anymore!  I make chili pretty often and am always trying new ingredients and spice mixtures.  This one was delish!  Chili doesn’t really need much of a recipe though; be creative and use what you have on hand.

1 pound dried navy beans, picked over

2 tablespoons olive oil

1 cup carrots

2 cups onions

1 jalapeno, finely chopped

2 tablespoons garlic

1 2/3 tablespoons chili powder

1 teaspoons kosher salt

1 teaspoon ground cumin

Sprinkle crushed red pepper (to desired taste)

1/4 teaspoon dried oregano

1 teaspoons ground black pepper

1/8 – ½ teaspoon cayenne pepper (to desired taste)

1/8 teaspoon cinnamon

3 cups low-sodium chicken broth

1 pound chicken breast, diced

2 (10-ounce) cans Ro’tel Diced Tomatoes and Green Chiles (original), undrained

1 can cream of chicken soup

1-2 tablespoon heavy cream

  1. In a large bowl, soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and add to Crockpot.
  2. In a skillet, heat the oil and sauté the onion, carrot and jalapeno until soft and beginning to caramelize, 4 minutes. Add the garlic and cook, stirring, for 2 minutes. Add the spices and chicken broth, stirring, for 2 minutes. Add to Crockpot.  Add the chicken, canned tomatoes, soup and stir to combine.  Cook on low 8-9 hours or on high 4-5 hours.  Finish by adding the cream.
  3. Serve the chili in deep bowls, garnished with dollops of sour cream, grated Cheddar cheese, cilantro, jalapenos, and green onions to taste.

Land Inspired Thai Fried Rice November 23, 2008

Filed under: Asian,Chicken,Quick dinners,Spicy — xigumdrops @ 6:42 pm
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I was feeling fried rice and was inspired by my old favorite New York thai restaurant, Land.  Fresh cucumbers and golden raisins and a hint of heat.  Keep the cucumbers sliced very thin or they will overpower the dish. I left the raisins out on my husband’s serving but I love them!  You can make it as spicy as you wish with the chili sauce.  It would be great with a few diced plum tomatoes or pineapple as well.


2 tbs. oil (I used olive oil but you could really use any kind)

1/2 tbs. garlic, minced

1 pound boneless, skinless chicken thighs, cut into 1-inch pieces

3 cups cooked white rice

1 red bell pepper, sliced into 1 inch x 1/4 inch pieces

1/4 large red onion, diced

Soy sauce

Serrano chili sauce

1/2 tsp. sugar

Salt and freshly ground pepper

2 eggs (I used egg substitute), scrambled (I prefer to scramble the egg in a separate pan and add later)

1/4 cup golden raisins

1 cucumber, sliced thin


1.  Add 2 tbs. oil and garlic to pan over medium-high heat, cook for 1 minute.  Add chicken and cook until no longer pink.  

2.  Add bell pepper and onion and cook until softened.  Increase heat to high and add “two turns around the pan” of the soy sauce and “one turn around the pan” of the chili sauce.  Please excuse the Rachel Ray reference but I forgot to measure while I was making this!  Add sugar and salt and pepper to taste.  

3.  Fold in rice and eggs and cook an additional 3-4 minutes until well incorporated and rice is slightly browned. Stir in raisins and serve with sliced cucumbers.


Black Tagliatelle with Shrimp and Jalapeno Cream Sauce November 9, 2008


On a trip to Vegas my husband tried a similar Mario Batali dish with black pasta, crab, and a spicy cream sauce.  He loved it and we tried to recreate it at home.  We tried using the crab we could find in the grocer but it ended up stringy in the sauce.  It would work well with large king crab chunks but we found that shrimp were much easier and just as tasty!

8 ounces black tagliatelle pasta (similar to fettuccine)

2 tbs. olive oil

1 celery stalk, chopped

1/2 red onion, chopped

2 cloves garlic, minced

2 jalapenos, chopped fine

1/2 pound raw jumbo shrimp, cleaned and deveined

2 tbs. flour

1/2 cup half and half

Salt and pepper


1.  Cook pasta according to instructions.

2.  Saute garlic, celery, and onion in olive oil over medium heat until celery is soft and cooked through; 5-7 minutes.  Add jalapeno and shrimp; cook until shrimp turn pink; 3-4 minutes.  Turn heat to low, add flour and half and half.  Cook on low 1-2 minutes until sauce thickens.  Season to taste with salt and pepper. Add pasta to sauce and serve warm.


Breakfast tacos October 27, 2008

Filed under: Bacon,Breakfast,Spicy — xigumdrops @ 7:58 pm
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The habanero lime salsa makes these breakfast tacos extra special.  

4 tortillas (see my recommendation

4 pieces turkey bacon

5 eggs

Salt and pepper to taste

4 tbs. Cheddar/Monterrey jack mix

4 tbs. Habanero/Lime salsa (see my recommendation

Cook bacon over medium heat until cooked through but not crispy.  Remove from heat and when cooled slightly slice cross-wise into pieces.  Scramble eggs until well-done and then add salt and pepper to taste.  Combine bacon slices and keep warm.  Working with one tortilla at a time, add tortilla to medium pan and add 1/4 egg/bacon mixture.  Sprinkle with 1 tbs. cheese and 1 tbs. salsa.  Fold tortilla into thirds and press flat with back of spatula.  Enjoy!


Product Recommendation: Habanero Lime Salsa

Filed under: Product Recommendation,Spicy — xigumdrops @ 7:54 pm
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I find this brand at Safeway (Randall’s, Tom Thumb, etc.) but Trader Joe’s has a great version too. Love this stuff on breakfast tacos!  Also would be great to add to avocados for a quick guacamole.


Confetti Chili October 22, 2008

Filed under: Ground meat,Soup,Spicy — xigumdrops @ 8:23 am
Tags: , ,

I loved this chile for a vege-filled version of the comfort food. My changes are in green.

Source: Ellie Krieger The Food you Crave

1 Tablespoon olive oil
1 small onion, diced (1 cup)
1 medium red bell pepper, seeded and diced (1 cup)
1 medium carrot, diced (1/2 cup) (omitted)
1 celery stalk, diced (1/2 cup)
2 teaspoons ground cumin
1 teaspoon ground coriander (omitted)
1 pound lean or extra-lean ground beef (ground turkey)
1 28 ounce can no-salt added crushed tomatoes, with their juices
2 cups water
1 canned chipotle chile in adobo sauce, seeded and minced, plus 2 teaspoons of the sauce (2 chiles)
1/2 teaspoon dried oregano
1 teaspoon ground cayenne chile pepper
1/2 teaspoon ground chipotle chile
1/4 teaspoon ground celery seed

1 15.5-ounce can black beans, drained and rinsed
1 15.5-ounce can kidney beans, drained and rinsed
1 1/2 cups frozen corn kernels
Salt and freshly ground black pepper to taste


1.  Heat the oil in a large pot or Dutch oven over medium heat.  Add the onion, bell pepper, carrot (and celery), cover and cook, stirring occasionally, until softened, about 10 minutes.  Add the cumin and coriander and cook, stirring, for 1 minute.  Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink.  Stir in the tomatoes, water, chipotle and adobo sauce, and oregano (and cayenne, chipotle powder, and celery seed) and bring to boil.  Reduce the heat to medium-low and cook, partially covered, stirring from time to time, for 30 minutes.

2.  Stir in the beans and continue cooking, partially covered, 20 minutes longer, until the chili is nicely thickened.  Stir in the corn and cook until heated through.  Season with salt and pepper and serve.


Black Bean-Tomato Soup with Cilantro-Lime Cream September 14, 2008

This was spicy and really delicious.  I served it as an appetizer for 4.  I didn’t change anything in this recipe.

Source:  Cooking Light