We were standing in line at the market, and Rich picked up one of those mini cookbooks to pass the time – this one featuring Velveeta.
He found several interesting recipe ideas, but we opted not to pick it up, which turned out to be a GOOD THING – since we had THAT. EXACT. SAME. BOOK. at home, from 2008! Either that market needs to take a serious look at their periodical rotation, or someone’s been picking up publications in their entirety and just reprinting them.
Irregardless (my Aunt Buzz is now rolling in her grave), we saved a few bucks, and found this really tasty recipe, which was the hit of game night, so it all worked out in the end.
•2 cups buttermilk
1/2 cup vegetable oil
•4 cloves garlic, lightly crushed
•1 tsp black pepper
•1-1/2 tsp table salt
•1 tsp chili powder
•1 tbsp real maple syrup
•2 lb. boneless, skinless chicken breasts
(I was making oven fried chicken for another dinner, so added some drumsticks to marinate as well)
•2 tbsp chili powder – my recipe is here
•4 large cloves garlic, minced
•3/4 cup chopped fresh parsley
of course, you could use cilantro, but I am not a huge fan, and we ALWAYS have parsley in the crisper
•1 large onion, chopped
•1 red and yellow pepper, chopped
•1 can black beans, drained and rinsed
•32 oz Chicken broth
•8 oz. cream cheese, cubed
•1 lb. Velveeta, cubed
•Scallions and tortilla chips (for toppings)
Combine the marinade ingredients in a covered bowl. Add the chicken and stash in the fridge overnight, turning the chicken when you think of it.
Remove chicken from the buttermilk marinade and cut into thin strips. Sprinkle with the chili powder and let sit for a few minutes.
Heat a large skillet on medium high, drizzle in about 1 tbsp of oil, add the garlic and parsley and cook for a minute or so.
Stir in the onion and peppers and sauté for about five minutes more. Add the chicken and cook for ten minutes, stirring often, until the chicken is cooked through and any residual marinade is mostly cooked off.
Transfer the chicken mixture to a slow cooker and add the broth, black beans, Velveeta, and cream cheese.
Cook on high, stirring every now and again, for two or three hours, until the cheese is melted and the mixture comes to a simmer. I removed the cover, turned our slow cooker to low, and let the soup cook down a bit, which worked a treat with our model, which seems to be a not-so-slow cooker.
Serve with scallions and tortilla chips on top, if you like. I had mine with a bit of fresh French bread, Golnaz, Bob and Don were all more than happy with the last of the Challah rolls.
Speaking of the Challah:
We’re thinking of having a Challah roll making demo and tasting next Sunday, March 6, 2011. If you’re interested, email me for timing and details.