Cooking with Chaz

Ain’t she a beauty? Turned out great.... so juicy and tender. Overnight cook is the way to go. Happy Thanksgiving y’all!

Happy Thanksgiving everyone! I speak peace, love and happiness over you and yours today. Enjoy! I know I am ♥️

I injected this bad boy with jalapeño butter and slathered the inside and the rest of it with garlic salt, parsley and creole seasoning. Now It can marinade until I put it in the oven to slow cook Wednesday night. Can’t wait!

On a cold day in North Texas, like today, I love to make chili. This time I made White Chicken Chili. NOM NOM! and I like it spicy! Recipe below....tag me if you make it and let me know what you think.
INGREDIENTS:
EVOO
1 yellow onion, diced
1 jalapeño, seeded and minced
2 cloves garlic, minced
1 tsp oregano
1 tsp ground cumin
2 (4.5 oz.) cans green chilies
3 boneless skinless chicken breasts, cut into thirds
5 c. low-sodium chicken broth
Kosher salt
Freshly ground black pepper
2 (15 oz.) cans white beans, drained and rinsed
1 1/2 c. frozen corn
1/2 c. sour cream
Freshly chopped cilantro, for garnish
1/4 c. shredded Monterey Jack
1/4 c. crushed tortilla chips or cornbread goes great with this too.

DIRECTIONS:
In a large pot, heat oil. Saute onion and jalapeño,cook until soft, about 5 minutes. Add garlic, oregano, and cumin and cook until fragrant, 1 minute. Add chilis, chicken, and broth and season with salt and pepper.

Bring to a boil, then reduce heat and simmer, covered, 10 to 15 minutes, until chicken is cooked through.

Transfer chicken to a plate and shred. Return to pot, add white beans and corn. Bring to a simmer and let cook, about 10 minutes.

Turn off heat and stir in sour cream.

Serve chili into bowls and garnish with cilantro, cheese, and chips, jalapeños or cornbread before enjoying.

Left over rotisserie chicken is totally great to use.

Chickpeas or pinto beans can replace the white beans.

Monterey jack is delicious, but add the cheese of your choice.
You can make this ahead of time!

Leftovers will be good in the fridge for 4 - 5 days.

Oh man this was so tasty! Chicken, shrimp and andouille sausage jambalaya. I grew up eating this and tons of seafood. We’re from Gulfport, Mississippi and my parents just got back from visiting and brought some super meaty gulf shrimp fresh off the boat. Recipe below! Tag me if ya make it!

Cajun Jambalaya

Ingredients:
EVOO
1 yellow onion, chopped
2 bell peppers, chopped I use red and green
Salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts, cut into 1" pieces
1 tsp. dried oregano
10 oz. andouille sausage, sliced
2 cloves garlic, minced
2 tbsp. tomato paste
2 c. low-sodium chicken stock/bone broth
1 (15-oz.) can crushed tomatoes
1 c. long grain rice
Tony Chachere creole seasoning or slap ya mama
1 lb. medium shrimp, peeled and deveined
2 green onions, thinly sliced

Directions:
In a large pot over medium heat, heat oil. Add onion and bell peppers and season with salt and pepper. Cook about 5 minutes, then stir in chicken and season with salt, pepper, and oregano. Cook until chicken is golden, about 5 minutes, stir in andouille sausage, garlic, and tomato paste and cook about 1 minute more.

Add chicken broth, crushed tomatoes, rice, and Creole seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed, about 20 minutes.

Add the shrimp and cook until pink, 3 to 5 minutes.

Stir in green onions just before serving.