Good Monday evening, Kitschies. I hope you made it through another Monday relatively unscathed. It was a weird day at work. We're pretty much running back at full-staff now, which is nice, but the pace was rather slow, for a change. Don't get me wrong, it's nice to be able to not be so rushed, but there's a difference between steadily busy and bored out of my mind. Today was very much the latter. And tomorrow doesn't look any better. *sigh* I just can't win for losing.
Before I get too far in to the post, I just wanted to say welcome to all my newest followers. I am just astounded at the amount of followers I have now!! I never thought I'd get 10, let alone 130! I hope you enjoy my blog as much as I enjoy putting it together. Please know I appreciate each and every one of you and if I don't respond to a comment, I'm not ignoring you, it's just that work is where I do a lot of my blogging and it's been super busy lately. But, I promise you, I will get to responding to all your comments eventually. And if you have any suggestions or questions, please...let me hear them!!
Anyway, last week when I made this week's dinner menu, I was hoping against all hope that it would be cooler so I could start making some more "comfort"-type food. Well, over the weekend it was dang near 90* and today was 87*. Not exactly my idea of Fall. Either way, I made this great chili, that I found in my Biggest Book of 30-Minute Meals, for Saturday's dinner.
White & Green Chili
1 lb unseasoned meat loaf mix (1/3 lb each ground beef, pork and veal), lean ground beef, or ground pork
1 small onion, chopped
2 15-oz cans Great Northern beans or white beans, rinsed and drained
1 16-oz jar green salsa (aka: salsa verde)
1 14-oz can chicken broth
1 1/2 tsp ground cumin
2 Tbsp snipped fresh cilantro
1/4 cup dairy sour cream (optional)
In a 4-quart Dutch oven combine meat loaf mix or ground meat and onion. Cook over medium heat about 5 minutes or until meat is brown and onion is tender, breaking up pieces of meat with a spoon. Drain off fat. Stir in beans, salsa, chicken broth, and cumin into meat mixture in Dutch oven. Bring to boiling; reduce heat. Cover and simmer for 15 minutes.
To serve, stir in 1 Tbsp of the cilantro. Divide among 4 serving bowls. Sprinkle with remaining 1 Tbsp cilantro. If desired, top individual servings with sour cream.
NOTES: I used a big fry pan because I don't have a Dutch oven (well, I have one, but it hides out under the covers in the bed). I don't like cilantro, so I skipped that step completely. And I also omitted the sour cream. Both those things should pretty much be illegal in my book. Even without those two ingredients, I liked this one!
I think that about does it for me tonight. Nate is a little under the weather today and I'm on a shortened sleeping schedule thanks to him waking me up at 2:30 this morning because he had a fever. It took me an hour to go back to sleep only to wake up again at 5. Boooo!! I'm hoping to get to bed a little earlier tonight and I also hope he doesn't get up in the middle of the night. Poor little guy. :(
Coming up this week: A couple manis and a recipe for chocolate chew cookies and homemade chicken fingers/nuggets. Speaking of manis, did you see the poll on the upper right of my page? Be sure to vote (because I can't be bothered to make a decision as simple as "which color should I wear first?" LOL)! Oh, and speaking of manis, again...has anybody hear from Polish Hoarder Disorder? I severely miss her weekly challenges.
Good night, my dear readers. See you all tomorrow!