Stock Your Kitchen for the Next Storm
With more snow and frigid temps on the way, it’s safe to say that winter is far from over. Liz Berg, AKA “That Skinny Chick Can Back,” is helping us stock our kitchens for the next storm. Liz shares tips to avoid the frantic trip to the supermarket only to be faced with bare shelves and crowds of people by stocking the ultimate pantry and freezer in advance!The Ultimate Stocked Kitchen to Get You through the Storm – Craving a hot bowl of soup in this winter weather?T-Fal 10-in-1 Rice & Multi-Cooker
No need to face the crowds and empty shelves at the grocery store!VeestroWith so many benefits beyond the kitchen, you’ll definitely want these goodies in your pantry during a snow storm.Carrington Farms Organic Extra Virgin Coconut Oil PaksBauli CroissantsSparkling Ice
Viki’s GranolaGo Organically® Fruit SnacksGaea Kalamata Extra Virgin Olive OilHere is the recipe of today’s Chili Blanca (“white chili”)
- Because it uses chicken instead of beef and white beans instead of kidney beans, this hearty, spicy, and satisfying stew is a given on a snow day. It’s very forgiving, so you can leave it simmering on the stove for an hour or more while you catch up on paperwork or household chores. It’s a good make-ahead dish and wonderful for potlucks!
Ingredients
• 1 pound Chicken tenders or boneless, skinless chicken breasts, cut into 1/ 2-by-3- inch strips
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons of Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
• 1 Medium onion, diced (about 1 cup)
• 2 Garlic cloves, minced
• 2 15-ounce cans White or Great Northern beans, drained and rinsed
• 1 cup Corn kernels, fresh or frozen and thawed
• 1 4 ounce Can chopped green chiles
• 2 teaspoons Ground cumin
• 2 teaspoons Pure chile powder
• 1/8 teaspoon Cayenne pepper
• 3 cups Water, plus more if needed
• 2 cups Grated Monterey Jack cheese
• 2 tablespoons Chopped fresh cilantroInstructions
1. Season the chicken with salt and pepper. In a large saucepan, heat the oil over high heat until shimmering but not smoking.
2. Add the chicken pieces and cook, stirring, until browned, 2 to 3 minutes. Lower the heat to medium-high and add the onion and garlic.
3. Cook, stirring occasionally, until the onion is translucent, 5 to 6 minutes. Add the beans, corn, chilies, spices, and water.
4. Bring to a boil; reduce the heat to low, and simmer, uncovered, for about 1 hour, stirring occasionally.
5. Add more water, 1/2 cup at a time, if the chili is too thick. When the chili is done, taste and add more salt and pepper if needed. Ladle the chili into bowls and top each serving with a spoonful of cheese and a sprinkling of cilantro.