Tuesday, November 19, 2013

Chicken Chili Verde

I have been searching for a great chili verde recipe. I felt a bit like Goldilocks during the research phase: this one's too runny, this one's too bland, this one takes too long...  Follows my adaptation of three recipes. After all, what is cooking but adaptation and interpretation?

Chicken Chili Verde

4 cups chicken stock ( add more or less depending on how thick you like your chili)
4 cups cooked, shredded chicken
2 (15- oz) cans Cannellini beans, drained
2 cups salsa verde (I use store bought but there are many recipes for homemade on the internet)
1/2 envelope McCormicks (or your personal fave) chicken chili seasoning
(alternatively you can add 2 tsp ground cumin and 2 tsp chili seasoning)

Optional toppings: sliced or diced avocado, fresh cilantro, sour cream, crumbled tortilla strips and shredded cheese.

Combine chicken stock, shredded chicken, beans, salsa verde, and seasonings in a soup pot. Heat on medium high and bring to boil. Stir then cover and reduce heat to simmer. Let cook at least 30 minutes. Serve with desired toppings and may I highly suggest the avocado? It brings a creamy texture to this wonderful chili.

Monday, November 11, 2013

Banana Chocolate Chip Bundt Cake

Welcome to my first post as "CMart Cooks." As I was pondering what recipe I should share first, I thought, why not the cake that I'm still eating?

Earlier this week I had a "baking don't." It was a shame as it involved apples from our tree. (Sorry, David!) To redeem myself, I baked a banana chocolate chip cake the easy peasy way-using cake mix. I know, please don't judge. I got the idea for this experiment when a friend of mine posted she was looking for an easy pumpkin bread recipe and a friend of hers replied she should try spice cake mix and a can of pumpkin. Genius! As I looked at the 2 ripe, lonely bananas on my kitchen counter, it came to me: 


2-3 medium sized very ripe bananas
1 box of your choice brand of a yellow cake mix (I used a Super Moist version.)
1/4 cup applesauce
3 eggs
1/2 cup of Nestle Tollhouse Chocolate Chips (or more if you desire)

Preheat oven to 350 degrees.
Grease a Bundt cake pan.
Mash bananas and set aside.
Mix cake mix, eggs and applesauce together with an electric mixer.
Add in the mashed bananas until incorporated into the batter.
Right before you're ready to pour batter into the pan, add the chocolate chips and mix by hand. 
Pour into the cake pan.
Bake for approximately 45 minutes or until toothpick inserted towards the middle comes out clean. Let cool before removing from pan. If you want to use a cooling rack, feel free. I just left it in the pan until it was completely cooled and then I removed it.

It looked very rustic and I debated whether to glaze it or leave as is. I glazed.

Glaze Recipe:

1/2 cup confectioners sugar
1 tablespoon milk

Whisk together. Drizzle over cake.