Friday, January 12, 2007
The ice storm that was supposed to hit this afternoon actually hit around 8:30 a.m. Brrrr....it was in the 60s last night and now it is in the 20s. Gotta love this Oklahoma weather! We have a 3 day weekend, and once I realized I would be homebound, I decided to stock up on soup fixins. Tonight, I turned to a recipe I made last year, almost a year ago actually. Rachel's Buffalo Chicken Chili with Blue Cheese Toppers really hit the spot on this cold night. If you don't like blue cheese, I don't know that I would try this as think the blue cheese toppers really make the dish. The chili is a spicy and flavorful, slightly tomato-y, thick mixture of chicken and finely chopped vegetables. On it's own, it's OK. Once topped with the toppers, a whole new depth of flavor is added. This is actually really easy to make--I don't know why I haven't made it again. I use chicken breasts and chop them in my food processor to ensure I lean soup. I upped the amount of hot sauce--I used at least 1/2 cup of a mixture of Frank's hot sauce and Frontera brand Habanero sauce. I like it spicy! :)
I'll probably have this tomorrow and then will freeze the leftovers.
I hope to make some regular chili this weekend for the freezer, a hamburger soup, and maybe I'll do some baking as well.