{Dishes: Black Bean Chicken Soup}

I have been all about the slow cooking/ roasting/ simmering/ anything to warm the house a little more, cooking mode. And this soup happened during a cold cold snowy day and even miss Z enjoyed the leftovers for a couple days.

I could have sworn I had more pics but either I lost some while moving them to my hard drive or I took the pics in my imagination... lol Either way, this soup was one that will be on repeat this winter. Hearty, filling and healthy. This inexpensive Petite Sirah is also on repeat in our house.

Zoe is a huge fan of beans (which is good because she rarely eats meat, even though I always offer it on her plate) so I love a dish I can double and store/freeze for lunches or dinners.

You can totally use dry beans (just make sure to soak them over night) but I used organic canned beans because I always have them on hand. It's one of those dishes perfect to make on a lazy Sunday for dinner and then you can enjoy leftovers (which are always better when it comes to soups) all week!

Ingredients

2 large chicken breasts on the bone

1 chopped medium yellow onion

2 cans of black beans

3 sweet potatoes

2 cups of frozen roasted corn (love the Trader Joes one)

1 large chopped red pepper

2 tbsp olive oil

2-3 cups of water

2 garlic cloves

juice of 1 lime

zest of 1 lime

chipotle pepper in adobo sauce (you can add more for more heat)

1tbsp adobo sauce

2 tbsp kosher salt

1 tbsp coarse ground black pepper

1 tbsp cumin

1tsp dried cilantro

2 tspn smoked sweet paprika

1 tbsp dark brown sugar (agave also works here)

FIXINS

Sour Cream

Avocado

Cilantro Leaves

Lime Wedges

Corn Tortillas Cut Into Strips

Recipe

Heat oil in a large pot (I used my dutch oven), on medium heat and then add.

Cook until they are transparent.

Add garlic and cook for a few minutes, stirring frequently so you don't burn the garlic!

Add seasonsing (oregano, salt, pepper, paprika, cilantro & cumin).

Add chicken and water (make sure chicken is covered).

Bring to a boil.

Let simmer covered on medium low heat for 45 minutes.

Remove chicken breasts and then with two forks shred off the bone.

Add shredded chicken, beans, sweet potatoes, red peppers, brown sugar and chipotle pepper and sauce.

Bring to a boil for 5 minutes

Simmer on low heat for 30-45 minutes.

Serve with toppings or leave as is, as we did because it is THAT good. Can easily be made vegetarian by using veggie stock and no chicken (obvi).

Try it and tag me on Instagram when you do! And don't forget to subscribe for our weekly updates so you don't miss a thing! >>>>>>>>>>>>>>>>>>>>>>>>>>

xo

Natalie

#dishes

{Dishes: Quinoa & Sweet Potato Enchilada Bowls}

You know you are getting older when a clean kitchen and empty sink make you happier than {almost} anything. But that and finding the dish soap in my favorite ginger scent makes me giddy. TMI? lol maybe...

Since one of my goals in 2015 is to continue cooking healthy family meals on weeknights, I am wanting more one-pot-wonders that are both healthy and delicious (hello easy clean-up!)

These Quinoa & Sweet Potato Enchilada Bowls are both those things, plus you can add satisfying to the mix. One pot and a cutting board to clean is my kind of clean up! I didn't add cheese to the whole pot but that's a preference thing but go ahead an add your cheese to the pot while it's hot and sure to melt.

Ingredients

2 tbsp. olive oil

1 medium red onion, chopped

1 medium orange or red pepper, chopped

1 large sweet potato, chopped in 1 inch cunbes

1 lb. organic ground turkey

½ tsp. salt

½ tsp. ground black pepper

1 1/2 cup uncooked quinoa (you can use brown rice just add about 10-15 cooking time)

2 cups organic low sodium chicken broth

1 14.5 oz. can diced tomatoes and chilies

1 10 oz. can enchilada sauce

1 cup frozen roasted corn kernels

2 tsp. chili powder

1 tsp. cumin

1 tsp dried oregano

1tsp dried cilantro

1 15 oz. can black beans, drained and rinsed

1 cup Mexican blend cheese, shredded

Optional toppings: shredded lettuce, diced tomatoes, diced red onions, you can also add avocado and sour cream

Recipe

Add the oil to a large skillet or pot and place over medium-high heat for 1 minute. Add the onion, turkey, salt, and pepper. Cook for about 5 minutes, until the onion softens and turkey is no longer pink, stirring occasionally.

Add the quinoa and sweet poratoes to the pot and stir. Cook for 3-4 minutes, stirring occasionally. Some of the quinoa and rice should be golden brown.

Add the chicken broth, tomatoes, enchilada sauce, black beans, frozen corn, chopped pepper, chili powder, and cumin. Stir, and bring the liquid to a boil.

Reduce to a simmer and cover the skillet/pot. Cook covered, stirring occasionally. Let it cook until the quinoa has absorbed all of the liquid (about 25 -30 minutes for quinoa, brown rice will take longer).

Remove from the heat. You can add cheese now, cover and let rest or top each bowl with it's own toppings (like we do in our house).

Inspired by a few recipes I found on Pinterest.

What are your favorite weekday meals? Please share and I hope your week is going better than our sleep deprived, maybe fighting a cold week!

xo

Natalie

PS pics above were taken at night in a new lightbox kit I got for Christmas from my MIL and still learning to use it but I love it. Any tips? Websites? Recommendations? Send them my way and don't forget to subscribe so you don't miss a thing. ;)

#dishes

{On The Side: Sneaky Mashed Potatoes}

Continuing this series of shaking up my usual sides with recipes that are just as easy but will impress everyone. Sticking with potatoes again this time, I thought I'd give another take on a family favorite, the mashed potato.

I am not a big fan of mashed potatoes. They aren't gross; I just prefer my taters in a different form, preferably fried or roasted. But the mister, my stepdaughter and little Z are HUGE fans, so I had to try and sneak a little veggie in there... Full disclosure, O knew something was up but he is the pickiest of my eaters in the veggie department, so give them a try and report back!

Ingredients

Head of cauliflower (trim the stems off)

6 yukon potatoes (organic ones from stoppy are pretty great during the winter)

1 package of organic andouie sausage (turkey or chicken for us)

1 tbsp of olive oil for the pan

course salt and fresh ground black pepper

2 - 3 tbsp of unsalted butter

1 tbsp of milk

Recipe

Brown the sausage on both sides medium heat in a heavy pot. About 7 - 10 minutes.

Wash and cut the potatoes in 4.

Add potatoes and cover for 10 - 15 minutes. Stir everything up every few minutes so it doesn't burn. (all depends on the size of the potatoes)

You want to be able to put a fork in the potatoes but not to easily)

Add cauliflower and finish cooking. 12 - 15 minutes.

Uncover and let cook for 5 minutes.

Remove sausage and set aside for an appetizer or another meal.

Add potatoes, cauliflower, butter, milk, salt and pepper to a blender.

Blend to desired texture.

I reheated them hours after making them in the microwave and they tasted just as great, so it will be one of the sides I make ahead when we host on Thursday! I had been hoping to share a few other recipes before the holiday but it didn't happen, so I am thinking it may be a series I continue… Especially since I am trying to keep myself out of the same ol’ same ol’ rut. Any sides you make on a regular that you can recommend? Or that you'd like me to remix a bit? Please share!

Hope you all have a short week ahead with plans to spend some quality time with those you love because that is what it's about my friends. Trying to remind myself that!!

xo

Natalie

On the Side Series:

Smashed Lemon Potatoes

#dishes #bebe