This is a quick, simple, go to meal that can be turned into a variety of things. Once you cook the chicken breasts, you can chop them up into cubes, and store in the refrigerator to use on salads. Or you can serve with some rice and green beans for a complete dinner.
I like getting pasture raised whole chickens when we can, but at $15 a chicken, it’s kind of pricy and sometimes I just buy packs of chicken breasts at the store. Getting the chicken breasts with the bone in makes for the most nutritious and delicious chicken.
Ingredients
4 Split Chicken Breasts (bone in)
1 Stick of Butter
2 Lemons
Chili Powder
Garlic Powder
Onion Powder
Real Salt
Pepper
Directions
Preheat the oven to 350º F.
Squeeze the lemon over the chicken breasts.
Raw Split hicken Breasts and Lemon
Sprinkle both sides generously with all of the seasonings.
Place 2 T. of butter on top of each chicken breast.
Seasoned, Buttered, and Ready to Bake
Bake at 350º F for 1 hour.
Baked Split Chicken Breast
Pre-cut the breast while it’s still on the bone. I like doing this for the kids especially, but when the pieces are cut up like this, they can really soak up all of the juices, and besides, it’s easier for me to eat it that way!
Pre-cut the Chicken Breast
Let the cut up chicken breast soak in the juices. You can eat it right away at this point, pop it back in the oven on the lowest setting to stew a bit, or cover and put back in the fridge.
Soaking up the Juices
Serve! This chicken makes an excellent topping for any salad, hot or cold. I also like serving it over a bed of white rice and beans. My favorite thing to do lately is to sprinkle everything with cayenne pepper. I like the spice!
When I used to work at The B.O.B., Bobarino’s made the best white chicken chili ever, and I would eat a bowl every single day for my shift meal. It was my all time favorite food, and when I ventured off into the world of teaching, and then a job as a full time stay at home mom, I finally figured how to make a similar chili that was even better than the white chicken chili that I used to love so much.
I mean, this chili is so good that I would say it is the single best thing that I have ever learned how to cook. The secret to the amazing flavor of this soup is in both the quality of each of the ingredients and in following this recipe precisely each step of the way so that each component of the soup is properly prepared. Making a good soup like this is NOT about just throwing all of the ingredients into a pot. Each flavor must be layered upon each other, and the end result is a dish so exquisite that you will either want to share it with everyone to impress them, or horde it for yourself so that you can enjoy all of the succulent flavors by your lonesome.
4 c. Chicken Stock(See how to make it here, or you can buy some, preferably organic. I always try to make extra and store it in the freezer in Ziploc bags.)
2 c. Shredded Monterrey Jack Cheese(You can really use any kind of cheese. I used a combination of mozerella and sharp cheddar last time I made this because that was all I had and it turned out great.)
1 c. Sour Cream(Get a good brand like Daisy that doesn’t list a ton of extra ingredients.)
Chili Powder
Braggs Liquid Aminos
Real Salt
Onion Powder
Cumin
Cayenne Pepper(Add a bit if you like a little spice.)
*Green Onion
*Jalapeño
*Tortilla Chips
*For toppings
Directions
Prepare the Beans: In a pinch, you can use canned beans from the store, but I buy dry organic garbanzo beans in bulk, and to get rid of the phytic acid, I need to prepare them properly. To do this, I put my beans in a large pot, cover them with twice as much water, and add a glug of apple cider vinegar and a spoonful of freshly ground whole wheat flour that helps to unlock the phytase that will break down the phytic acid. Then, I turn my pot on low and let them sit overnight. In the morning, I bring them to a boil, skim the scum, turn the heat back down to low, and cover and simmer for the entire day (or 8 hours). The longer you can do this (24-36 hours), the better, but anything is better than nothing. 🙂
Skim the Scum from the Beans
Cooked Garbanzo Beans
Season the Chicken: Put the chicken into a bowl and add 2 t. Bragg’s Liquid Aminos, 2 t. Real Salt, 2 t. Chili Powder, 1 t. Cumin, 1 t. Onion Powder, and a bit of pepper. *I hate adding amounts for my seasonings, because I never measure them when I cook, I just eyeball it, but you can use my numbers to get you started. You can cook the chicken right after you season it, or you can put it in a ziploc bag or cover up the bowl and let it marinate in the fridge overnight (recommended).
Cook the Chicken: If I can, I like to cook my chicken on the grill, but you can also pan fry it as well.
Grilled Chicken: Preheat and scrape the grill. Grill on medium heat for about 15 minutes on each side or until the internal temperature is between 160º-180º F.
Grilled Chicken
Pan Fried Chicken: Preheat a generous amount of butter or coconut oil in your pan (preferably a cast iron skillet). Cook on medium heat with a cover for 15 minutes, flip, and cook on the other side for an additional 15 minutes.
Cut the Chicken: When I had more time, I used to like to shred my chicken with my fingers into irregular chunks, but in an effort to save time, I just cut my cooked chicken into cubes, and I like it just fine this way. Make sure you’ve given the chicken a chance to fully cool before cutting it. This will ensure that all of the juices are soaked up. Add more of the same seasonings to the cut up chicken and put back into the fridge to let the flavors soak in (recommended), or you can use it right away.
Make the Roux: Melt one stick of butter in a large soup pot. When it’s melted and a little bubbly, add the flour and stir constantly for about 3 minutes.
Add the Onion: If you pan fry your chicken, you can cook the onion in the same juices until it’s soft, but if you’ve grilled your chicken, you can just add the chopped onion to the roux.
Add the Liquid: Add the chicken stock and the cream and slowly bring to a boil stirring often. After it comes to a boil, turn it down to a lower temperature to let it simmer.
Roux with Cream, Chicken Stock, and Onion
Add the Rest: Add the beans, chicken, green chilies, cheese, and sour cream.
Season the Soup: Add 4 t. chili powder, 2 t.cumin, 1 T Real Salt, and ½ t. cayenne pepper. Simmer everything for about 20 minutes. *I hate giving amounts for the seasonings because I like to just add to taste. I recommend that you taste often as you add your spices to adjust the amounts to your liking.
White Chicken Chili
Serve: Serve each bowl with a dollop of sour cream and top with green onions and jalapeños (if you like spice). Serve with tortilla chips too. *I’m not usually one to stage my food before I serve it, but this chili tastes REALLY good with the toppings put on precisely like this.
As we have entered the deeper stages of our healthy eating conversion, I have always felt guilty about buying the MSG laden packets of taco seasoning, but we just couldn’t live without eating tacos!!! So I tried several different creations before finally creating this amazing recipe. We all love eating it and don’t miss the taco seasoning at all. Best of all, the kids love it! Our son (who can be a picky eater) loves eating a bowl of this meat as a little snack or a whole meal.
Ingredients
1 lb. Ground Beef(Preferably use grass-fed beef. We have also used venison in this recipe and it tastes great!)
1 Medium Onion (or 3 green onions)
3 Cloves of Garlic
3 T. Butter(Pastured butter like Kerrygold is the best, organic butter is the next best, and butter without rBST growth hormones is better than plain butter, and plain butter is WAY better than margarine.)
2 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
2 t. Ground Oregano (I buy mine here or you can buy it here.)
2 t. Ground Basil (I buy mine here or you can buy it here.)
2 t. Garlic Powder (I buy mine here or you can buy it here or here.)
2 t. Onion Powder (I buy mine here or you can buy it here.)
Preheat your cast iron skillet. First, let the pan slowly heat up on a low to medium setting and allow the butter to melt and coat the pan. (Read more about curing your cast iron skillet here.)
Cured Cast Iron Skillet
Sautè the onions and garlic. Chop up the onion, peel the garlic and crush it in a garlic press and add both to the bubbling butter. Cook and stir for about 2 minutes.
Add the ground beef. Break it apart a little bit at a time as it cooks and flip it as each side is browned.
Time for seasonings! Once it is fully browned, add the garlic powder, onion powder, basil, oregano, Real Salt, and Bragg Liquid Aminos. (I never measure out the seasonings, I just add them. I find it’s best to add way more than you’d think, but you’ll get the hang of what you like with a little taste testing.)
DO NOT DRAIN THE FAT! THE FAT IS VERY GOOD FOR YOU!! (Unless you’re using venison. Draining the fat will help to get rid of the gamy taste.)
Simmer. Turn off the heat and let the meat sit covered and soaking up all of the juices for about 10 minutes.
Taco Meat
Get your toppings ready. While the meat settles, chop up some fresh lettuce and tomatoes, get out the shredded cheese, sour cream, jalapenos, hot sauce, and choose between a taco salad, tacos in a hard shell, a soft shell taco, a taco chips and cheese plate…or my favorite fried flour tortillas! (To make fried flour tortillas, heat up some coconut oil in a pan on medium to high heat, fry the flour tortillas for about 10 seconds on each side, fold in half to cool, and enjoy the most amazing flavor of your life!)
This is a pretty basic recipe for chili, but hidden under it’s simplicity is a complexity of layers that make it completely amazing. After a cold afternoon of playing outside, there is nothing better than a nice bowl of homemade chili to warm you up.! The great thing about this basic recipe is that by adding whatever extras you have in your fridge, it will be different every time.
Ingredients
1 lb. Ground Beef(Finding a local source of grass-fed beef is best, or you can buy it here.)
1 bag of Tomato Puree(You could also use 2 cans of organic whole stewed tomatoes.)
2 Cans of Kidney Beans(If I had the time, I would soak some organic kidney beans on low heat with a glug of apple cider vinegar and a spoonful of freshly ground wheat or rye flour to unlock the phytase that will break down the phytic acid. Find out why here.)
*Veggies: Sometimes, a simple chili is best, but sometimes I like adding a bunch of veggies like zucchini, cauliflower, carrots, and celery.)
1 Medium Onion
3 Cloves of Garlic
2 t. Real Salt (I buy my Real Salt in bulk here, you can buy a shaker here, or a refill pouch here.)
3 T. Butter
2 t. Ground Oregano
2 t. Ground Basil
2 t. Garlic Powder
2 t. Onion Powder
2 t. Bragg Liquid Aminos
2 t. Chili Powder
*1 t. Cayenne Pepper(I just add this to my own personal bowl of chili so that the kids can eat it!)
Directions
Prepare the Pan: I love using my cast iron skillet for this recipe! Let the pan slowly heat up on a low to medium setting and allow the butter to melt and coat the pan.
Cured Cast Iron Skillet
Cook the Onion and Garlic: Chop up the onion, peel the garlic and crush it in a garlic press and add both to the bubbling butter. Cook and stir for about 2 minutes.
Add the Beef: Once the onion is soft, add the ground beef. Break it apart a little bit at a time as it cooks, and flip it as each side is browned.
Browning the Beef
Season the Meat: Once the beef is fully browned, add the garlic powder, onion powder, basil, oregano, Real Salt, and Bragg Liquid Aminos. (I never measure out the seasonings. I just sprinkle them on the meat until it’s fairly covered. I always end up adding more than I think I should, and this gives it the best flavor.)
Simmer: Turn off the heat and let the meat sit covered and soaking up all of the juices while you prepare the rest of the soup. *This is the same recipe as my taco meat!
Add Tomatoes and Beans: In a large pot, add the tomato puree and the drained cans of beans. Slowly heat them up to a low simmer on a low-medium setting (like a 4).
Add the Beef: Add the browned beef and stir. Let it simmer on a low heat for a bit, or just eat it right away if you can’t wait!
*Saute the Veggies: If you want to add more vegetables, don’t just dice them up and throw them in the pot! Saute each batch of veggies with a bit of oil and the same seasonings you added to the meat.
Seasoned Zucchini and Celery Sauteing
Season to Taste: Add more of the seasonings that you added to the meat. Keep adding and tasting until you get it just right.
Serve: Serve with some tortilla chips and fresh sour cream for a perfect meal.
In Conclusion
There are many different ways you can make chili. Sometimes, you might just want to empty out what you have in your fridge, and other times you might want something more traditional. I think it’s fun to be able to make the same meal often, but mix it up so that it seems different. So get creative, follow your cravings, and enjoy!
