White Bean Chicken Chili

Fall classics are sometimes the best meals. Take chili, for example. My all-time favorite chili recipe is still my grandpa's chili, but chicken chili is a nice change-up: it's lighter, kind of more stew-ish than chili.

This recipe can be done in a couple of hours, or you can throw all the ingredients in the crock pot and set on high/4 hours - low/8 hours.

Ingredients

1 lb boneless skinless chicken thighs

2 cans cannellini beans, drained but not rinsed

1 tbsp jalapenos 

2 cloves garlic, minced

1/2 onion, chopped

1/2 tsp cumin

1 tsp salt

1/2 tsp pepper

Chicken broth

1.5 cups frozen spinach

Preparation 

Preheat oven to 375 degrees

1. In a large dutch oven, saute the chicken on both sides until browned. 

2. Chop jalapenos, onions and garlic. Add to the pan with the chicken. Add in the drained beans, spinach, and chicken broth. Use enough chicken broth to just cover the ingredients.

3. Cover, and bake for 1.5-2 hours or until the chicken falls apart. Shred up the chicken. Serve with a sprinkle of cheese or a dollop of sour cream, and a wedge of lime.

-Katie

Good Morning: Blueberry Coffee Cake

There's nothing better on a fall(!) morning that something baking in the oven. Especially if that something is really easy and comforting. Enter coffee cake.

I LOVE coffee cake. Pairs perfectly with coffee, obviously, but the buttery-ness, crunchy topping, and soft fluffy cinnamon-flavored insides make me feel so fuzzy inside.

Justin and I both love blueberries, so I thought I'd add a little extra touch to make them special for this gorgeous fall morning.

A little something sweet to make the day.

Ingredients
1 box coffee cake mix (or cinnamon streusel)
1 tsp vanilla
2/3 cup milk
1/4 oil (I used coconut oil)
1 tbsp butter
2 eggs
1 bag frozen blueberries

Preparation
Preheat the oven to 425 degrees.
1. Melt the coconut oil. Whip it with the eggs, vanilla, and milk. Add in the cake mix and whisk until incorporated.
2. Butter a medium-sized baking dish. Tumble in the frozen blueberries. Pour the batter over the blueberries. Combine the butter with the streusel topping and crumble it over the top of the batter.
3. Bake for 40-45 minutes or until the batter has cooked through (test it with a wooden toothpick).

 

-Katie