Collards

Collards. So good! I didn’t know how much I love them until fairly recently. A couple years ago I discovered just how much a bowl of collards in winter can change your life. Have you had this moment of realization? Typically, it’s the dark greens combined with bacon or a ham product of some sort. However, I don’t usually keep ham products around my refrigerator. (Allow the gasps in horror to commence.)

Okay. Recovered? So. This is a non-hammy collard recipe. I just wanted to see if I could get a good flavor profile without frying up a bit of bacon or including a ham hock. Or hocking anything at all. I think I did it, which is why I share it with you here. Now. This is not vegetarian. It could easily be. But come on, guys, I wanted to retain a little meatiness for my greens.

Collard Greens

1 T butter, unsalted

1/2 red onion, diced

2 cloves garlic, minced

3 c chicken broth (or 2 c broth, 1 c water)

1 lb. collards, fresh from the garden

salt and pepper to taste

red pepper flakes to taste

Saute onion and garlic in butter in dutch oven over medium heat. Once the onions become translucent, add the chicken broth. Bring to a near boil. Add the collards and spices. Simmer for a couple of hours. To add more flavor depth, you may also add chicken drippings from a certain stuffed chicken recipe that you might be making at the same time.

Mozzarella Bruschetta

Isn’t it just the greatest when a food is both delicious AND simple??

This is the best of all those worlds. Easy. Simple. Fast. Delectable. Incredible. Delicious. Warm. Crunchy. Cheesy. Flavorful. Awesome.

Mozzarella Bruschetta

1 baguette
1 medium-sized tomato (or 2 Roma tomatoes)
8 oz. fresh mozzarella
1 1/2 T extra virgin olive oil
1/2 T Balsamic vinegar
2 t (or more to taste) fresh basil
1 clove garlic, minced
salt and pepper to taste

Preheat oven to 350 degrees F. Begin by slicing the baguette.

Use your discretion when deciding what to do with the end pieces. I recommend using them as snackrels. However, just about anything will work. You want to slice the baguette on the diagonal to give yourself a little bit more surface area for delicious ports.

Once you slice the baguette, place the slices on a cookie sheet. Spread minced garlic over each slice, top with sliced fresh mozzarella. Then bake for about 7 minutes, or until cheese is melty.

While toasting up and melting down, you can prepare the tomato mixture. Dice the tomato into little squares. Place in bowl. Pour in olive oil and balsamic vinegar. Add salt, pepper, and basil to taste.

Take baguette out of the oven and top with tomato mixture, pouring a little bit of the oil and vinegar from the bowl over the bread.

White Chicken Chili

The FIRST meal in the new house. This kitchen is… so… spacious. Look!!

The old kitchen::

Please note that there is only about two feet between the counters, and please disregard the color of the cabinets. Shortly after taking this photograph, I repainted them a lovely shade. But now, I need not worry about painting or running into myself in a teeny kitchen. Behold::

It’s beautiful and begs to be filled with incredible smells, delicious snacks, and delectable dinners. I hope to continue in this fashion the whole year through. I have started with an incredibly simple and wonderful meal, because a) that’s what I was in the mood to eat, b) that’s what I was also in the mood to make, and c) so good.

White Bean Chicken Chili

1 pkg of not frozen chicken tenderloins or breasts (I used tenderloins. That’s what I had on hand. I said this meal was simple, right? If I haven’t said that yet, it is!)
1 pkg of McCormick’s White Chicken Chili Seasoning Mix (I ask no forgiveness for this. It is that delicious. If it wasn’t so good, I would need to use my own spices, but McCormick did a good thing with this mix.)
1 cup of water or chicken broth
1 can (15 oz; I think my can was 14.5 oz. Is that normal?) no salt added diced tomatoes
1 can (15 oz; I think this one said 15.5 oz.) Great Northern beans
Patience

First, cook the chicken. On medium-high heat until golden brown on each side.

Just to make sure the chicken is as delicious as possible, I shredded it once it was mostly cooked and put it back on the heat to finish it. You can also think ahead and dice your chicken prior to cooking it. But that would take less time, and who doesn’t want to spend as much time as possible preparing for a meal?? I’m clearing my throat and trying to distract you. Look!! Some chicken in a pan!

While the chicken is finishing up , mix together the water or broth with the seasoning mix.

Open the cans tomatoes and beans.

If you just recently moved, fetch the correct box from the garage, cut it open with your new house key, and rummage around for the can opener.

Ah! There it is.

So, once you finish cooking your chicken, put the chicken, the McCormick’s/water or broth mixture, and the opened cans of vegetables into a crock pot. You could also simmer this in a Dutch oven for a bit. However, I found it easier just to throw it all into a crock pot and leave it be. Let it work for itself. Gain some delicious independence. Everybody wins.

Once everybody’s at the party, mix them all up.

Let this beautiful concoction cook for several hours on low.

You can serve it up atopped with cheese, sour cream, some cilantro and lime. Or, my favorite:

This cornbread muffin is incredible. It has cheddar cheese, tomatoes, and chiles inside it. So perfect!