Tag: comfort food

Chipotle Chicken Chili

Have I mentioned lately that I got the new Pioneer Woman cookbook for Christmas? Have I mentioned lately that I heart it very much?

IMG_0583I’ve been cooking my way through it at an above average speed, lol.  Recently I made the Chipotle Chicken Chili and it was goooood. And, it was something totally different than anything else I make.

Tried something new: Check!

IMG_0582It was easy to make so don’t be intimidated by the long list of ingredients. I was all out of Mexican beer so I substituted with chicken broth and it was fine.

This dish is filling and not too spicy. Even the kids enjoyed it.

Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Chipotle Chicken Chili
Print Recipe
This is more like a robust chicken stew with a Mexican zing.
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings Prep Time
8-12 people 10 minutes
Cook Time
45 minutes
Servings: people
  1. 1. Start with your favorite dutch oven or large pot.
  2. 2. Heat the olive oil and cook onions until they start to soften
  3. 3. Throw the chicken in.
  4. 4. Cook 3-4 minutes until lightly browned.
  5. 5. Pour in all but 1/4 cup of the beer.
  6. 6. Then add the tomatoes, the chipotles, and all the beans.
  7. 7. Stir to combine, then add the chili powder, cumin, and salt.
  8. 8. Bring it to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 45 minutes until the sauce begins to thicken.
  9. 9. Next, combine the masa marina and the remaining beer. Whisk it with a fork until smooth.
  10. 10. Pour it into the chili. This will thicken it up more and give it a nice corn flavor. (I actually used the wet masa and it worked well too.)
  11. 11. Next, squeeze in the lime juice.
  12. 12. Then, stir it around and let the chili simmer for another 10 minutes.
  13. 13. Serve it with sour cream, cheese and cilantro.
Share this Recipe
Powered byWP Ultimate Recipe

Cheesy Potato Soup

Winter made a very rude appearance the weekend after Christmas.  Sunday the temps were hovering around 30 degrees with wind and sleet making it feel about 10 degrees.

It was 80 degrees on Christmas day. Everyone complained that it didn’t feel like Christmas, and they were right. That week, people were out Christmas shopping in shorts and flip flops.

By this time of year, we are usually already experiencing winter temperatures.


Much of our region was without power…some for over 24 hours with blizzard-like conditions outside. Wind and sleet made it impossible to do anything outside.

We were blessed to not lose our electricity. And, since I had some potatoes that were going bad…I decided to make some soup. (My husband actually accused me of being addicted to cooking … he said something about there being plenty to eat in the fridge! I couldn’t understand him. lol)

I’ve had this recipe pinned for a while. You can find it over at the Wicked Noodle. Her version is loaded down with lots of goodies. I scaled mine back to just cheese and potatoes. Don’t get me wrong, I love all the other stuff, but I didn’t have it in stock.

This soup was excellent and filled that need for warm, comfort food during the cold spell. It’s a great base and you could add anything to it.

[recipe=title”Cheesy Potato Soup”]


  • 2-4 tablespoons of butter
  • 1/2 medium-sized sweet onion, chopped
  • 3 tablespoons flour
  • 1  32-ounce container chicken broth (4 cups)
  • 3 pounds red potatoes, cut into chunks
  • 1 1/2 cups shredded cheddar cheese
  • 2 cups whole milk
  • salt & black pepper to taste
  •  optional toppings: shredded cheddar cheese, sour cream, chopped green onion, crumbled bacon, minced fresh jalapeno, a drizzle of adobo sauce


  1. Salute the onions in the butter in a stock pot. (I used a big one to allow plenty of room for boiling and mashing.)
  2. Once the onions are translucent, mix in the flour.
  3. Slowly pour in the chicken broth and mix well. Make sure all the flour is well dissolved.
  4. Add potato chunks. Broth should cover or come close to covering the potatoes. This will allow them to cook evenly. If you have too many potatoes you can add a little bit of water.
  5. Cook until the potatoes are almost done. You will want to have some texture in your soup so they don’t need to be over cooked.
  6. Begin mashing them in the pot with a potato masher. They should be chunky.
  7. Add cheese and stir it around until melted.
  8. Add milk and stir together to mix soup. Allow it to cook until heated all the way through. Your heat should be kept low so it doesn’t scorch.
  9. Season with salt and pepper to taste.
  10. Top with additional topping if you like. [/recipe]

Potato Soup 1

Potato Soup 2

Potato Soup 31

Potato Soup 3

Potato Soup 32

Potato Soup 4Potato Soup 5

Potato soup 11




The Easiest Fried Pork Chops in the World

Pork chops have been a staple in our house for the past few years. This is due to stockshows and pigs. We always have one that we feed out and process. 
This translates to a million different ways to cook pork chops. I’ve baked them, fried them, grilled them and more. I’ve tried all the spices in our cabinet and a combination. But, I always come back to this easy, pan fried method.
Full disclosure: I also love them on the grill but we are always out of propane for one reason or another. So I end up frying them! Yum yum!!

Read More


Powered by WordPress & Theme by Anders Norén& Developed by Riney Technology