Thursday, April 11, 2013

No One Is Going Hungry Around Here

Work has been busy, so not much time to sew. But we still gotta eat. I used my leftover roasted chicken and chicken stock to make a green chicken chili. It was spicy, but really good. I plopped some sour cream, cilantro, scallions, and parsley on top hoping to cool it off. I served it with cheese quesadillas and fruit.

Green Chicken Chili

1 onion, chopped
3 cloves garlic, minced
1 red pepper, chopped
1/2 to 1 jalapeno pepper, seeded and minced
1/2 tablespoon olive oil

Saute onion, garlic and peppers in olive oil until soft.

4 cups low sodium or homemade chicken broth
1/4 cup red salsa
1/2 cup salsa verde (green salsa)

Add broth and salsas to vegetables. Let simmer 30 minutes to an hour.

2 cups cooked chicken
masa flour to thicken (if needed)
1 small package yellow rice

Add chicken and yellow rice to pot and let simmer until rice is done. You can add masa flour to thicken if needed. Garnish with toppings of your choice: cheese, sour cream, cilantro, scallions, parsley.

I needed a quickie project to sneak in and stumbled across this Red Herring paper pieced block. I trashed my sewing area, but it was worth it.

I also needed another container to hold fabric scraps and threads. This little fabric box should fit the bill. And it matches my sewing machine. I have tons of buttons but couldn't find four that matched.

Poached egg fever around these parts. Poaching eggs is sometimes tricky and messy, but then I remembered the trick about soft boiling. Five minutes in boiling water, run under cool water, and then peel. I served it atop some grits and bacon pieces.


  1. I love the fabric box, and really like the different buttons. Adds more interest for me.
    You are really an amazing cook. I'm really happy I don't like spicey. (That way I don't always drool over what you make)! LOL

  2. so you make a soft-boiled egg first, then peel it, and then poach it? I'm intrigued - never heard of a multi-stage poaching process.


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