Monday, October 31, 2011

White Chicken Chili

I arrived home late afternoon yesterday to find my house a bone-chilling 58 degrees after being gone all weekend with family. It was icky outside and although I felt exhausted, I needed a warm and hearty meal on the table by dinner time. The problem? Time. I needed something that would fulfill the "warm-me-up" comfort food craving but I needed it to be ready in less than an hour.

Solution? This chili! It definitely did the trick. The heat from the peppers mixed with the lime juice was truly satisfying to the pallet. I have a feeling this chili only got better as it sat in my fridge last night so tonight, for Halloween, Todd and I will be indulging in this little "treat" as I hand out other little treats to the neighborhood. 

White Chicken Chili
Yield: Approx. 10-12 servings

1 (14.5 ounce) can white beans1 (14.5 ounce) can northern beans
1 (14.5 ounce) can black beans
2 ½ Cups Corn
1 Tablespoon extra-virgin olive oil
1 large jalepeno pepper, minced
2 large poblano peppers, chopped
1 large onion, chopped
4 garlic cloves, minced
Kosher Salt and freshly ground black pepper (to taste)
1 Tablespoon ground cumin
1 ½ teaspoons ground coriander
1 teaspoon chipotle chili powder
Two (2) 32 oz. containers of reduced sodium chicken broth
2 limes, juiced, plus lime wedges, for serving
1 rotisserie chicken, skim removed and meat shredded 
 ¾ Cup chopped cilantro leaves
 Sour Cream, for topping
 Tortilla chips, for serving

Drain and rinse the can of white beans. In a medium bowl, mash with a potato masher until chunky. Set aside until needed. Drain and rinse the rest of the beans and set aside as well.

Add the canola oil to a large Dutch oven and heat it over medium-high heat. Add the peppers, onions, and garlic and sauté until soft and fragrant, about 5-10 minutes. Add in the cumin, coriander, and chili powder, salt, and pepper and continue to sauté for 1 more minute to toast the spices. Stir in the chicken broth and lime juice. (I also threw the in the entire lime skins while simmering.) Then, add in all of the beans and simmer for at least 20 more minutes.

After 20 minutes of simmering, taste for seasoning and adjust if necessary. Stir in the shredded rotisserie chicken and cilantro and simmer another 10 minutes. After that, you are ready to eat; however, the longer you allow the chili to simmer, the more time your soup has time to develop flavors.

Serve the chili in individual bowls topped with a dollop of sour cream, tortilla chips, and lime wedges. 

Todd insists that I should really label this more as a soup... but I refuse to do so. Although it's a bit brothy, it's consists of chili powder and a staple meat. That's a chili to me... let me know what you think!

Happy Cooking... and happy eating!

-The Little Bitchin Kitchen 

Source: Adapted from Patrick and Gina Neely's recipe @ The Food Network

Wednesday, October 26, 2011

Chipotle Bacon Deviled Eggs

This past Sunday, I knew I was having our friends over for the football game but couldn't decide what my contribution to the evening would be. Todd had decided to make my favorite chicken wings, (which I will post soon) but I felt a little over-whelmed with all of my recent recipe finds. I have found a TON of inspiration lately in this underground world of food blogging yet I couldn't nail down what I was craving or willing to try that day.

Our friend Kim had come over to help install a new screen door on the back of the house and I started to think, "What would he like?" Before I could even finish my own thought, deviled eggs came to mind.  He would want deviled eggs.  He loves deviled eggs.  I immediately started to sift through the "food files" and I came across this one.  I was sold.

Now I know what you may be thinking... deviled eggs are a classic, why mess with them? I will tell you why... because it has bacon, that's why. 

Seriously, who doesn't like bacon?

Chipotle Bacon Deviled Eggs
Yield: 24 deviled eggs.
12 eggs, hard-boiled
3/4 Cup hot and spicy mayonnaise
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon chipotle chile powder
1/4 teaspoon garlic powder
salt, to taste (optional)
6 slices maple bacon, cooked and chopped
smoked paprika for garnish

Place eggs in pan and cover with water. Bring to boil, turn off burner, cover and leave them alone for exactly 13 minutes. After 13 minutes, drain hot water and immediately submerge your eggs into cold water.

Crack open, remove shell, and cut eggs in half. Place egg whites on a serving platter.

Place egg yolks into small bowl and mash. Add in mayonnaise, mustard, vinegar, chipotle chile powder, and garlic powder. Mix with an electric mixer until smooth.  Stir in 4 pieces of chopped bacon, reserving 2 pieces to garnish the top of the eggs.

Place mixture into pastry bag and fill each egg white half, dividing the mixture as evenly as possible between the eggs.  Sprinkle eggs with smoked paprika and garnish with bacon pieces. 

Serve immediately or refrigerate until ready to serve.

I made these on the fly an hour before the game and no one was disappointed. Clean-up was a cinch;  it entailed putting an empty plate in the dishwasher! That, to me, is when I know I found a keeper!

I hope you enjoy!


The Little Bitchin Kitchen is here for every one of your party needs! 
Call or e-mail for a quote! or 602.694.0003

Hope to hear from you soon! 
The Little Bitchin Kitchen


Sources: A modified version of the recipe from: Pinch My Salt

Wednesday, October 19, 2011

Pumpkin Cream Cheese Muffins

Another reason to fall in love with fall? Pumpkin!
I use the word love A LOT when describing foods, recipes, baking, and cooking. I sincerely mean it and although I may overuse the word, it really is one of the best ways to describe the things that make my taste buds happy. Pumpkin is one of those things. (I promise to use my thesaurus and expand my blogger vocabulary  from now on. That way, I won't bore the few readers I have.)

I adore (see that was different) pumpkin so much, I feel like 'Bubba' on Forest Gump when he expresses his love of shrimp, only my obsession is pumpkin.  You can make pumpkin bars, pumpkin cookies, pumpkin granola, pumpkin cake, pumpkin seeds, pumpkin pie, pumpkin coffee, pumpkin lattes, pumpkin puree... the list is endless!! I will stop at pumpkin muffins, because this recipe is well worth a blog.

Pumpkin Cream Cheese Muffins
Yield: 24 muffins

For the filling:
8 oz. cream cheese, softened
1 cup confectioners’ sugar

For the muffins:
3 cups all-purpose flour
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground cloves
1 tbsp. plus 1 tsp. pumpkin pie spice
1 tsp. salt
1 tsp. baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tbsp. flour
1½ tsp. ground cinnamon
4 tbsp. cold unsalted butter, cut into pieces


To prepare the filling:
Combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to the center of a 12" piece of wax paper. Now, put the two ends of the wax paper together and gently press the cream cheese mixture towards the closed end using the flat edge of a baking sheet or ruler until it forms a log about 1 inch in diameter. Then, place mixture in freezer for a minimum of 2 hours.

To make the muffins:
Preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; and mix together with fork.  In another bowl, combine the eggs, sugar, pumpkin puree and oil. Mix with an electric mixer on low speed until blended. While mixing, slowly add in the dry ingredients until fully blended.

To make the topping:
Combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with two forks until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.

Fill each muffin well with about a tablespoon of batter. Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.

Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving.

I honestly cannot describe the aroma these little puppies created in my kitchen! It's was heavenly! I couldn't resist and only waited about 3 minutes before I took a bite. Be careful though, that cream cheese center was quite hot! The middle was ooey and gooey, and the muffin... oh so pumpkiny! One of my closest friends, Mrs. Munson, said they were, "To die for!" I sure hope you think the same!

Source: An exact replica of a recipe from: Annie's Eats; originally from Bake Space

Monday, October 17, 2011

Fiery Chicken Noodle Soup

Soon after fall arrived in Minnesota, the cold and flu season showed up too.

Last week, I fell ill with the first cold of the season. I can usually get through any cold/flu without too much gripe, but this one hung on for 10 days! A bit tired, cranky, and sick of being sick I decided enough is enough. I was tired of the couch, and more importantly, tired of being to lazy to make good food. This time a can of Campbell's wouldn't cut it! I hit the kitchen with a vengeance and came up with this little gem. In my opinion, the habenero pepper really makes this soup shine.

Fiery Chicken Noodle Soup
Yield: About 10-12 cups

3 boneless skinless chicken breasts
2-32 0z. containers of chicken broth (reduced sodium)
1-32 oz. container of chicken stalk (no salt added)
2 Teaspoons extra virgin olive oil
3 stalks celery, finely chopped
1 medium yellow onion, finely chopped
1 package frozen crinkle cut carrots*
1 medium habanero pepper, finely chopped (seeds included)
2 Tablespoon fresh garlic, minced
2 Teaspoons black pepper
1 Tablespoon red pepper flakes
1 Tablespoon Kosher Salt
1 Tablespoon Parsley
Dash of cayenne pepper

For the homemade egg noodles:
Two (2) eggs
1/4 C. water
1 -1/2 cups all -purpose flour (give or take a little)
1/2 teaspoon parsley flakes


Add olive oil, finely chopped onion, celery, and habanero to a dutch oven and fry on medium heat until onions are opaque in color, approximately 15 minutes. While frying, add the garlic, black pepper, red pepper flakes, and kosher salt and mix evenly. When onions are opaque in color, add both of the 32 oz. containers of chicken broth and simmer. (If using fresh carrots, add them now).

In a separate pot add the 32 oz container of chicken stock and add chicken breasts. Bring to a medium boil and poach chicken breasts until cooked through, about 15 minutes. Remove chicken and set aside until cool to the touch. Meanwhile, strain the remaining chicken stock and add into the dutch oven. (Pulled rotisserie chicken can be used in place of this and is a quick "cheaters" way to get the same results.)

Simmer soup for a minimum of one hour. The longer you can allow this to simmer, the better the flavors will be. While simmering, begin to prepare your noodles. (if using frozen carrots, add them 15 minutes prior to beginning your noodles).

In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. (It will be a little sticky, so don't get too upset if you're not getting the results you want. You WILL, just keep at it.) You may need more or less flour. Pat the dough out on a cookie sheet and allow to "dry" for about ten minutes.

Bring soup mixture to a slow boil.

Using a butter knife, cut slices of dough 2 to 3 inches long to the thickness of your liking. They will "puff" up a bit so the thinner you can get them the better. Allow them to fall directly into the boiling broth one by one to avoid them sticking to each other. When they float to the top you can tell they are done. (approx. 3 minutes after dropping them in).

Now here comes the best part.... serve yourself up a big bowl, relax with cozy blanket and let those amazing flavors take over. Ahhhhhh... the power of chicken noodle soup! After all, nothing cures a cold better, right mom?

Source: Modified from All Recipes

Tuesday, October 11, 2011

Honey Glazed Prosciutto Wrapped Sea Scallops

If you know me at all, you know I have a deep love for seafood. All of it, prepared almost anyway imaginable. That being said, I don't always get to cook in my house because Todd loves to grill, apparently more than I love seafood. (I don't actually think that is possible but sometimes I like to just let him cook).

This past Thursday when I arrived home from work, the first thing Todd said to me was that I "needed to pack." I found that to be an odd request so I inquisitively asked, "for what?" (A fair question because moving out would have been quite a shocker!) To my surprise, he had planned a wonderful getaway weekend for my birthday at Superior Shores Resort on Lake Superior. The autumn season is in full swing in Minnesota and the tree's colors couldn't be more stunning this time of year.  Even more impressive? When we arrived to our destination (which included a private balcony overlooking the lake AND a grill,) Todd pulled out a complete on-the-go kitchen (groceries included) and got to work. His birthday meal? Amazing!!  I quite honestly think you will agree.

Honey-Glazed Prosciutto Wrapped Sea Scallops
Serves: Two (2)

1 Lb. (approx. 6) jumbo sea scallops
1 Tablespoon extra virgin olive oil
1 Tablespoon fresh thyme
1/4 Teaspoon cayenne pepper
1/4 Teaspoon Livia's Seasoning Salt*
Dash Teaspoon black pepper
6 thin slices of prosciutto

Honey Glaze:
3 Tablespoons honey
1 Tablespoon freshly squeezed lemon juice
1/4 Teaspoon kosher salt

*Note: Livia's Seasoning salt is  a local product  I purchase in the spice aisle at fine grocery stores.  It is the perfect combination of kosher salt, pepper, and garlic salt. If you can't find this at your local grocery store, you can purchase it via the website link above or feel free to use the above  listed ingredients to your liking.


Thoroughly rinse the sea scallops and pat dry. If your scallops were purchased with the side muscle, remove it.   In a medium bowl, add the olive oil, thyme, Livia's seasoning salt, cayenne pepper, and  black pepper. Stir to coat. Then, wrap one piece of  prosciutto around each scallop and thread each one onto a skewer, three to a skewer. Place on cookie sheet, cover, and leave for up to an hour to enhance the flavors.

Prepare your honey glaze while you wait. In a small bowl, mix together the honey, lemon, juice and salt. Set aside.

Grill the scallops over direct medium heat until opaque in the center, approximately 4-6 minutes, turning once, halfway through grilling time. Generously brush the scallops with the glaze during the last 2 minutes of grilling.

Lastly... ENJOY! These scallops are a new favorite and VERY easy! The honey's sweetness calms down the prosciutto's salt for that perfect combination of sweet and salty while the thyme adds that "just-enough" punch of flavor.  Todd served these up with a petite filet mignon on the side and dinner was done!! 

I cannot wait to try these for a crowd! (I am willing to bet small scallops could be used to make this a party appetizer to talk about!)

What is your favorite scallop recipe? 

 -The Little Bitchin Kitchen

The wonderful view we enjoyed all weekend.

Sources: slightly modified version of Cooking Light's Community Thread, originally from Master Cook.

Monday, October 3, 2011

Classic Beef Chili with Honey Cornbread Muffins

Yes, it's fall. I know it for sure because the leaves are changing colors and there is a chill in the air that requires slippers on my cold kitchen floor. Hooded sweatshirts have been pulled from the closet, smokey bonfires fill the night air, and best of all there is a big pot of hearty beef chili simmering on the stove top. Yup, the wonderful MN fall season has arrived!

Chili can be quite the conversation starter as there is not one chili "like" someone else's. Each and every one can be very different from the next, even with the same recipe. Now, truth be told, in this chili everything is a "guesstimation." (Guesstimation is also known as "an estimate close to the amount listed," or the "I love [insert your favorite ingredient] so I threw in a ton more" method of cooking.) This is common in my soup and chili recipes because you really can't mess it up if you add in more of what you love and omit things you don't. So please, take this recipe as a guide and throw in a "little more of this" and a "little less of that" as you see fit.

Here is another truth about this chili... it isn't mine. It's my counterpart's. (Don't worry, I got his permission to post this!)  That being said, I am his most honest food critic and this chili is well-worth saying, "see ya later" to summer and "hello to 'chilier' weather".

Todd's Classic Beef Chili
Yield: Enough to feed a small country... seriously, get out the biggest pot you can find. 

3 lbs. ground beef (We have substituted pheasant and chicken. Both work fine!)
2 teaspoons steak seasoning (Todd uses Famous Dave's, but any would work!)
1/4 cup and 1 tablespoon chili powder
1 teaspoon coarsely ground black pepper
4 teaspoons ground cumin
2 teaspoons MAGGI seasoning (MAGGI is an Asian flavoring sauce found in the international aisle of your local supermarket)
2 tablespoons of basil
1-2 cloves of fresh garlic, chopped
1 cup celery, chopped
1 large yellow onion, chopped
2 large green bell peppers, chopped
2-3 large jalapenos, finely chopped (if desired)
2 16-oz. cans Bush's spicy hot chili beans
1 16-oz. can of northern beans
1 16-oz. can of large butter beans
1 22-oz. can tomato juice (Spicy V8 juice can be substituted for a little extra kick)
2 15 oz. can diced tomatoes
1-2 15 oz. cans tomato puree (add to desired consistency)
1 10-oz. can beef broth
5 T. hot and spicy BBQ sauce
2 T. Kahlua (Don't omit this. It really makes a difference!)
2 T. worcestershire sauce

Combine ground beef, steak seasoning, chili powder, black pepper, cumin, MAGGI, basil, and garlic powder in a pot and mix well. Cook until the ground beef begins to turn a crusty brown, stirring frequently. Add celery, onion, green pepper, and jalapeño. Cook until the vegetables are tender, stirring frequently. Add un-drained chili beans, tomato juice, un-drained tomatoes, tomato puree, broth, BBQ sauce, Kahlua, and Worcestershire sauce and mix well. Simmer until the desired consistency is reached, stirring occasionally.

Simmer at least 2 hours before serving. For the best flavor results, simmer 4 hours or longer.

Ladle into chili bowls. Serve with shredded cheddar cheese, minced onion, and a corn bread muffin. (Recipe follows).

You will, without a doubt, love the wonderful peppery, garden fresh aroma lingering through every room of your house. What could be better than that? Well, maybe a fresh out-of-the- oven cornbread muffin? Did that just make it better? It did, didn't it?  These tasty, yet simple muffins are the perfect side dish for your chili. Do yourself a favor... make a double batch so you're not disappointed when the first one disappears.

Honey Cornbread Muffins
Yield: Twelve (12) standard muffins or Twenty-Four (24) Mini Muffins

1 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk
2 large eggs
1/2 stick butter, melted
1/4 cup honey
Equipment: paper muffin cups and a 12-cup standard or 24 mini muffin tin

Preheat oven to 400 degrees F.

In a large mixing bowl mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.
Place paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 -20 minutes, or until golden.

Entertaining? Here's a tip:
Chili is a great option for serving a small or large crowd because it's cheap, easy, and is a great way to entertain "buffet" style with a "build your own bowl" chili bar. Even better, you're not stuck behind the stove and all the work can be done days in advance! Your home will smell great and your guests will leave happy!

Happy fall cooking! - The Little Bitchin Kitchen

The chili is a modified version of Famous Dave's Route 66 Truck Stop Chili
Cornbread muffins:; originally from Down Home with the Neely's
Photos Sources:  Chili -; Cornbread Muffins -