White Chicken Chili

Dec 12 2013

Friday I bought a whole chicken to smoke for some soup. I wanted to try some white chicken chili. I have fixed several different recipes but none impressed me. Some recipes don’t even have chili powder in them; I don’t see how you can say it’s chili without chili powder!

I found a recipe at foodnetwork.com by the Neely’s that sounded good. It had chilies, and chili powder in it, and the adding of the juice of two limes sounded good.

I spatchcocked the chicken and did it on my smoker Friday. I do them this way anytime I want chicken to add to soup. I usually add a pat of butter up under the breast skin to help keep the meat moist. Since the recipe had lime juice in it I added a slice of lime this time. I did the chicken at 300 deg. until an IT of 170 deg. breast temp. I made a snack of the skin nuked until crispy for myself and pulled all the meat off the bones for my soup on Saturday. Friday I cooked inside and had pork cutlets fried then in the oven to keep while I fried cabbage in the same skillet and fried some potatoes. Pork, fried cabbage and fried potatoes make a fine meal.

Friday night I mixed up a batch of my Smoked Korean crackers to smoke Sat. and have with the soup.

Early Saturday I made some cornbread, in a cast iron skillet in the oven. I have done cornbread on the smoker but you don’t really get any smoke flavor. After lunch I smoked the crackers 175 deg. for an hour and a half. I charred the two Anaheim peppers on my gas grill to peel the skin and add to the soup.

I made a few changes in the ingredients and changed the cooking process. I cut back on the cumin to a teaspoon, a heaping teaspoon of Ancho chili pepper, and I added a teaspoon of smoked paprika. I omitted the jalapeno and added some chopped green bell pepper instead. I cut back on the cilantro too since we are not crazy about it.

I sautéed the onions, peppers and garlic in some olive oil until all were soft. I diced up the chicken so it was all kind of uniform size, added that to the skillet and heated through. I then added the spices and seasoning and stirred to coat the chicken and heat through. All this went into my Aroma cooker to slow cook. I added the chicken broth, cannellini beans, and the lime juice. This was about 3:00 so would be done by 6:00 for our supper. At 5:00 I added the cilantro and it looked like too much broth and not enough beans for me. I found a can of navy beans so I rinsed them and added; now it looked better!

My wife and I had the chili, topped with crushed taco chips and sour cream on top. She had some cornbread with hers and I had cornbread and smoked crackers with mine. We both liked it, she doesn’t usually like soup with beans except for regular chili; but she liked this. My daughter in law and grandson had some Sunday evening and both liked it. For me it was the best white chicken chili I have had!

Link to Neely's Recipe

Soup Ingredients

Chicken ready for the smoker, you can see the lime slices under the breast

On the smoker

Resting and ready to pull the meat

Cornbread

Smoked Korean crackers

Anaheim peppers ready to peel and dice

Diced up

Onions, peppers, and garlic sauteing

Chicken, spices and seasoning added

My Bowl, my supper

Greek Style Baby Backs

I was hungry for some Greek style baby backs. I don’t remember where I found the recipe but it is simple. It is just salt, pepper, garlic, oregano, lemon juice and zest. I get tired of my standard baby backs with my standard rub, Penzey’s Galena street rub. I usually do not sauce mine but serve sauce on the side.

I had baked potatoes and some steamed broccoli and cauliflower along with some bread and butter with the ribs.

I removed the membrane from the ribs, seasoned with salt and pepper, dried garlic flakes, oregano, the zest from one lemon and the juice of half lemon. I got them ready and covered with saran wrap and in the fridge about three hours before smoking. You can do them overnight, but it is best to wait a few hours before smoking to add the lemon juice.

I smoked the ribs a total of 4 ½ hours. 1 ½ hours at 180 deg. Then I went to 225 deg. for the rest of the cook. After 2 ½ hours I wrapped them in foil along with the juice from the other half of lemon for one hour. I unwrapped them for the last hour. I did go to 300 deg. for the last 15 minutes. This gave me almost fall off the bone ribs; the way we like them.

If you have a favorite way to do ribs use it; the end result is what is important and every smoker or grill may be different. I find the Greek style ribs a welcome change from the standard BBQ ribs once in a while. The wife and I enjoyed this supper.


Ribs and seasoning

Ready for the smoker

Take home and bake bread

Ribs are done

Veggies are done

Ribs cut and ready to serve

My Plate

Homemade Sausage Making

My newest favorite site is Homemade Sausage Making; (Wedliny Domowe), which is Polish for Homemade Sausage Making. If you are into making sausage or curing meats this is the forum for you. They have an international following and they cover all forms of making sausage. Whatever type of sausage you want to make is covered; fresh, cured, smoked, semi-dry, dry and fermented. Members are very knowledgeable and more than willing to answer any questions you may have.

I have two books on sausage making, Rytek Kutas’s , Great Sausage Recipes and Meat Curing, and Charcuterie by Michael Ruhman and Brian Polcyn. I have been to a lot of forums and Homemade Sausage Making to me is the best I have found. I became a member about a month ago and find it a friendly site.

I am spoiled by my Local butcher, Kah Meats, a family owned butcher shop that carries all top quality meats. Most all their meats are from local raised beef and hogs. They do custom butchering and do deer during hunting season. They make 12 different styles of fresh brats and fresh sausage all with top quality meats and no preservatives. I cannot make them any better. Their smoked sausage and hams, boneless or bone in are the best. Only a two minute drive from me so they are very handy. I would like to make some Polish Kielbasa and will seek some help from Homemade Sausage Making.

Another great site to check out is under My Favorite Blogs, Saucisson MAC. Andrew makes up some great looking sausages.

Smokin Don

Chicken with Rice Brussels Sprouts and Asparagus

Jan 06 2013

I just bought myself a new cooking toy! I have acquired quite a few over the years, some good and some bad. I have wanted a steamer to reheat pulled pork, shredded beef, brisket and pastrami. I have two Crockpots and they work pretty well for large batches. I don’t do a lot of entertaining anymore, usually I cook for 2 to 6 people and a small steamer would work well. It could also serve to cook vegetables and rice.

I have been looking at some over the past few months and have researched them. I finally bought one, an Aroma Model ARC 150 SB. It is a rice cooker, steamer and slow cooker all in one. After the first use I think I will like it.

I had some marinated chicken breast from my butcher, basil, garlic and sun dried tomatoes. I did them on my smoker and had rice, Brussels sprouts and asparagus done in my new cooker.

I decided to do two cups of rice; the estimated time was 20 to 25 minutes and 20 minutes for the veggies. I figured the chicken breasts would take 30 to 45 minutes on my smoker at 300 deg. for an IT of 160 deg. Skinless chicken is hard to keep from drying out on the smoker. It needs to be done at higher temps, so you don’t get much smoke flavor, just a kiss. Marinating or brining helps too.

I used chicken broth instead of water for the rice, and added some sliced green onions, diced green bell pepper, diced red peppers and seasoning for some flavor.

I got the chicken breasts on the smoker at 275 deg. This gives me about 300 deg. at grill level on my Traeger. I do them on a perforated stainless grill tray instead of directly on the grates. This keeps some moister under the chicken while cooking.

About 10 minutes after getting the chicken on I turned the cooker on rice mode; this would cook the rice and steam the veggies at the same time. The rice cooker goes to the keep warm mode after automatically sensing the rice is done.

The rice had been on for 25 minutes and had not gone to the keep warm mode. My chicken was about done so I turned the smoker back to 180 deg. to slow it down. Finally after 35 minutes the rice cooker went to the keep warm mode. I pulled the chicken and tented with foil while I served the veggies and rice. I had some good bread and Irish butter to go along with the meal.

The chicken was just right, moist and fork tender. The Brussels sprouts were just right but the asparagus was a little over done; we like it crispy tender. The rice was just about right, maybe a tad dry; but I was used to doing it stove top and sometimes it was too wet. It was slightly browned on the bottom but not excessive.

Overall I thought it went pretty well for my first time and with more practice I think I will like my new cooker. I know now it would be best to do just one veggie or two that have the same cook time for the doneness we like. Once I learn how long different amounts of rice takes I can add the veggies at the correct time for all to get done at once.


My new cooker

Veggies in the steamer basket

Chicken is ready on the smoker

Rice and veggies are done

My Plate

My Smoked Potato Soup

Jan 04 2013

To me the only good thing about cold winter weather anymore is soups and stews taste better than in the summer. I wanted to do my smoked potato soup again. I always like potato soup and got the idea maybe I could get some smoke taste by smoking the potatoes. The first time I made it I only peeled one of the potatoes. I wasn’t sure how a peeled one would come out. I thought it was good so I peeled all of them this time.

I peeled the potatoes and rubbed with some bacon grease. I got the onions ready and sprinkled some Celtic coarse grey sea salt over all. The Celtic brand is supposed to be better for you than regular sea salt, it contains some extra minerals. It is recommended by doctors and Kosher certified. I think it has a unique taste.

I did the potatoes and onions on my smoker, 170 deg. for one hour then 225 deg. for another hour. The potatoes are not done but dice up nice and finish cooking in the soup.

You could make the soup a little less fattening by using low fat buttermilk and half and half. I want my potato soup rich so use regular buttermilk and heavy cream. The buttermilk I buy actually has tiny flakes of butter in it.

While my soup was cooking I did some bacon on the smoker to use on top of the soup along with some cheddar cheese and some sliced green onions.

I made the soup Friday and forgot to take a photo of the finished soup before giving about half away. I gave some to my son & family and took two bowls to my 91 year old Mother today.

My wife and I had what was left for our supper tonight. I poured what was left into a smaller pan to reheat, just enough for us to have a big bowl with a little left over. I baked a small take home and bake baguette so we had some hot bread and Irish butter to eat with it. Topped with shredded cheddar, bacon and green onions it sure hit the spot. Next time I better make a double batch.

Printable Soup Recipe

Ingredients

Preparing an onion

After one hour on smoke

After two hours, ready for the soup

Diced celery

Minced garlic

Dicing the onions

Dicing the potatoes

Ready for the broth and cook a while

Bacon for the topping

Soups On

My Bowl

Smokin Don

New Years Day Good Luck Dinner

Jan 01 2013

New Years 2013 and I will eat my good luck dinner of pork and kraut. I first started this tradition one New Year’s Day over 20 years ago, I don’t remember exactly when. I ran into a friend at the grocery and he had a can of sauerkraut and some pork. I ask is that all you’re buying and he said “Yes, I got to have my good luck pork and kraut on New Year’s Day”. Sounded good to me so I got some kraut and a pork roast for our supper and a meal I don’t think I have missed fixing since.

I think it is a German tradition; the pig is a forward looking animal so that symbolizes looking forward for the New Year. The sauerkraut is supposed to clean the body and soul for a new start in the New Year. New Year’s Day is usually cold here in Ohio so it makes for a great warming meal. I have used all cuts of pork to make this, roasts, chops, ribs, brats and brockwurst. My favorite is a couple of country style ribs, three brats and three brockwurst. These with a pound of sauerkraut and my wife’s knopfles, (German drop noodles), fills my 5 quart cast iron Dutch oven or Crockpot. Since I have had my smoker I smoke the meat first.

Black eyed peas are a southern tradition with different stories as how it originated. Most stories are from the Civil War period. I now have these too in honor of my southern belle cousin’s Father. She said one New Year’s Day they were on the road and her Father stopped at 3 different restaurants before he would eat. He finally found one that had black eyed peas. I figure a second good luck food doesn’t hurt; I need all the luck I can get! I think they do compliment the pork and kraut.

I got the ribs, brats, brockwurst, and 3 slices of bacon I would use in the black eyed peas, on my smoker at 9:30 am. I did them on smoke mode 170 deg. for an hour and a half. I then went to 275 deg. for about 20 minutes. Last year I did them in my cast iron Dutch oven in my smoker but this year I decided to finish it inside in my Crockpot.

At 11:30 I lined the bottom of the Crockpot with some sliced onions and threw in 3 garlic cloves, minced.
I laid the two country ribs on top of the onions then 3 of the brats and 3 of the brockwurst. I covered all with the pound of sauerkraut and some salt and pepper. I poured in a half of can of light beer. I turned it to high for an hour then down to low to simmer all afternoon. My kraut was some Gundlesheim barrel sauerkraut, original German recipe. I poured off some of the juice but did not rinse.

After lunch I did a batch of mashed potatoes, about 3 pounds, added a stick of butter and 3 tablespoons of sour cream. I put them in a Crockpot to keep warm. My wife made a batch of the drop noodles for me; she does them better than I can. She doesn’t have a recipe; two eggs and some flour. If they get too thick she adds some water to thin. She does them in a large pot of rapid boiling water; cutting them in with a knife.

About 4:00 I took the country ribs out and removed the fat, shredded and back in the Crockpot along with the noodles. I added some water and back on high for about 45 minutes then back to low. I saved out some of the noodles for my veggie daughter in law.

Before I was ready to eat I sautéed some onions, green peppers, a few chopped hot peppers and the bacon; then added the can of black eyed peas, partially drained, and heated.

My wife, daughter, and I ate a little after 5:00. I had some seeded rye bread and some Kerrygold Irish butter to serve with all. That sure was tasty and will have leftovers to eat and send some to my Mother.

Our daughter in law stopped in later and had some mashed potatoes, noodles, kraut and did eat a piece of sausage! The smell and temptation must have got to her!

The beer I had with my meal is Burning River, a pale ale style by Great Lakes in Cleavland, Ohio, named after the Cuyahoga River that actually caught fire.

Ingredients for pork and kraut

Ingredients for black eyed peas

All on the smoker

Meat over the onions in the Crockpot

Sauerkraut added

My wife making the drop noodles

Into the boiling water

Drop noodles drained

Pork and kraut before adding the noodles

My Plate

New Years Eve Rib-Eye Steaks and Chimichurri Sauce

Dec 31 2012

It is already the New Year 2013, my New Year’s Eve dinner is over and I have my New Year’s Day lucky dinner in the Crockpot simmering, pork and sauerkraut.

I usually try to fix something special for the wife and me on New Year’s Eve. This year we were both hungry for steaks so I picked a recipe from Saveur.com, Rib-Eye Steaks with Chimichurri sauce.

I bought two nice rib eye steaks from my butcher. I wanted to do them on my smoker but our daughter decided to stay longer and I needed one more steak. Monday morning I picked up another steak from my butcher and decided to just pan fry them since we all wanted different doneness.

I would do baked potatoes with potato rods inserted in the oven to have with them, some good bread and a mixed salad. I do the potatoes at 350 deg. for about two hours. They get a crispy skin so it’s like you eat out the potato then you have a crispy potato skin to eat.

The potatoes would hold well so I fried all our steaks separate. I set them out a half hour before frying and seasoned with some Weber’s Chicago steak seasoning. I did them in my Lodge carbon steel skillet with a little olive oil. I did my daughters first, about 5 minutes on a side to 150 deg. IT for medium, my wife’s was next at 135 IT for medium rare, and mine was to 140 deg. IT for in between.

All liked their steaks; I was the only one that liked the Chimichurri sauce on the steak. The potatoes were just right and the crusty bread was extra good topped with some Irish butter.

Link to steak and sauce recipe

The Steaks

Chimichurri sauce

Bread

Potatoes with rods ready to bake

Frying first side

Frying second side

My Plate, my dinner