Wednesday, October 28, 2009

Foooooodie Fall

I never really embraced the flavors of fall as much as I have this fall. It's safe to say I've gotten a head start on my winter coat since stuffing my face with every comfort food imaginable. This past weekend I was in a cooking frenzy (unfortunately for Rob, he was cooped up in the kitchen the whole weekend). Try these recipes stat and you'll be ready to catapult yourself into a pile of leaves!

White Bean Chicken Chili

Want an alternative to the red stuff? Try this for a healthier alternative made with chicken but still packed with flava flav and creamy goodness! It's super easy and comes together in a snap!

1 lb boneless skinless chicken breasts, cut into 1/2 in cubes
1 medium vidalia onion, chopped
1 1/2 teaspoon garlic powder
1 Tablespoon vegetable oil
3 cans (15.5 oz) great northern beans, rinse and drain
1 can (14.5 oz) chicken broth or stock (I like to use the carton b/c you can stick the unused in the fridge and it has less sodium)
2 can (4 oz) chopped green chilies
1 teaspoon salt (kosher, not the iodized stuff)
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1 cup sour cream
1/2 cup heavy whipping cream (can use fat-free half & half)
Monterrey or Pepper Jack cheese to top

In a large skillet, saute chicken, onion, and garlic powder in oil until chicken is no longer pink. If using cooked chicken, saute onions and garlic powder until onions are almost transparent, then toss in the chicken to warm it. Add the beans, broth, chilies, and seasonings and bring to a boil. Reduce the heat and simmer on LOW, uncovered for 30 minutes. Remove from heat; stir in sour cream and heavy cream and and return to low heat until warm.

Top with Monterrey Jack or Pepper Jack cheese...yum!

Butternut and Acorn Squash Soup

This soup is hearty, healthy, and delicious. A fall staple soup indeed...
From one of my favorite blogs, Recipe courtesy of

1 tablespoon olive oil
1 butternut squash, peeled and diced into 1-inch cubes (seeds scooped out & saved)
1 acorn squash, peeled and diced into 1-inch cubes3
3 cloves garlic, peeled and smashed w/ back of knife
4 cups chicken stock
2 teaspoons fresh thyme, pull leaves off woody stalk
salt and pepper

sour cream
sauteed thick cut bacon, sliced thin
butternut squash seeds, sauteed in bacon fat

In a large stock pot, heat the oil over medium heat. Add the cubed squashed and saute for 2-3 minutes or until they start to slightly carmerlize. Add the garlic and saute one minute, stirring often to prevent it from burning (or it will become bitter). Add the chicken stock and thyme and bring to a boil. Lower the heat and cook, covered for about 3o minutes or until the squash is tender. With an immersion blender*, puree the soup in the pot until smooth. If using a food processor or blender, let the soup cool a bit before processing. Salt and pepper to taste and garnish with a dollop of sour cream, sauteed squash seeds, and bacon. HEAVEN!

*MY NEW FAVORITE TOY! They're super inexpensive and totally worth every penny. I picked one up for about $25. Whether you want to puree your soup directly in the pot or whip up a smoothie in an actual cup, this kitchen gadget is for you!


  1. I already have one of those blenders on my Christmas list! :)

  2. oh what a great soup and lovely snaps

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