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In the Kitchen

In the Kitchen

It’s that time of the year… family dinners, holiday leftovers and blustery weather. We hope the recipes below help with all these events. Leftover turkey? Instead of chicken in the Chicken and Corn Chili, use your leftover turkey. It will make the day after the holiday so easy. And there’s nothing so comforting as a steaming hot bowl of chili or soup…. Happy holiday to you all and enjoy!!

2¼ lbs. red-skinned potatoes
2 medium cucumbers, peeled, seeded, diced
½ C. chopped red onion
1 C. plain low-fat yogurt
6 Tbsps. chopped fresh dill
4 tsp. chopped fresh mint
2 tsp. chopped garlic

Cook potatoes in large pot of boiling water until tender. Drain potatoes, cool. Peel potatoes, Cut into ¾-inch cubes and place in large bowl. Add cucumbers and onion. Whisk all remaining ingredients in small bowl. Add to potatoes. Season with salt and pepper. Chill and serve.

2 Tbsp. olive oil
1 onion, diced
3 Tbsp. chopped garlic
1 can (14.5 oz.) diced tomatoes, w/basil, garlic
& oregano
2 cans (14.5 oz. each) reduced sodium chicken broth
8 oz. small pasta (about 2 cups)
1 tsp. Italian seasoning
1 bunch fresh kale, tough stems discarded, cut into 1-inch pieces
2 cans small white beans, drained and rinsed
1 Tbsp. tomato paste
Salt and pepper to taste

Heat oil in large pot. Add onion and cook 5 minutes.
Add garlic, cook 1 minute.

Stir in tomatoes, broth and 3 C. water. Bring to simmer over high heat. Add pasta and Italian seasoning. Cook for 5 minutes.

Stir in kale, cook 5 minutes more. Reduce heat to medium and stir in beans and tomato paste. Heat through. Season to taste before serving.

2 Tbsp. olive oil
1 large onion, chopped
1 green bell pepper, cored & chopped
1 tsp. cumin
½ tsp. coriander
½ tsp. chili powder
1 C. (14.5oz.) low-sodium chicken broth
1 can (14.5 oz.) diced tomatoes, drained
1¼ lbs. boneless, skinless chicken breasts,
cut into bite-sized pieces
1 box (10 oz.) frozen corn, thawed
2 cans (15oz. each) cannellini beans,
drained and rinsed
¾ tsp. salt

Heat oil in large pot over medium heat. Add onion and green pepper. Cook, stirring, 5 minutes. Stir in cumin, coriander and chili powder. Cook 1 minute.

Stir in chicken broth and tomatoes. Bring to simmer. Add chicken. Cover and simmer over low heat for 10 minutes or until chicken is cooked through.

Stir corn, beans and salt in pot. Heat through. Spoon into bowls and serve….. Yum!

1½ C. flour
¾ C. sugar
1½ tsp. baking powder
9 Tbsp. unsalted butter, melted,
cooled to room temperature

1 package blackberries (18 oz.)
3 Tbsp. plus 1 tsp. sugar
2 Tbsp. cornstarch

Preheat oven to 350°F. Whisk flour, sugar and baking powder together in medium bowl. Stir in melted butter with a fork just until dough comes together. Do not overmix. Set aside.

In medium bowl, stir together blackberries, 3 Tbsp. sugar and cornstarch until evenly blended. Pour berry mixture into an 8-inch square baking dish. Use your fingers to gather dough together and divide it into 9 equal pieces. Loosely form each piece into a ball and flatten to about ½-inch thickness. Top blackberry mixture with dough balls… spacing evenly. Sprinkle cobbler with remaining sugar.

Bake until berries are bubbling and dough is golden brown, 50-55 minutes. Transfer dish to a wire rack and let cool slightly before serving.

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