Slow Cooker White Chicken Chili

Recently we had family coming over for dinner, but we were going to be away from home all afternoon. Perfect scenario for a slow-cooked meal! I decided to make white chicken chili with all the fixings, and it was a big hit. One nice thing about this recipe is that it’s relatively mild — despite the three jalapeños (they mellow out a lot when cooked). Then you can spice it up to taste with toppings.

Adapted from the White Chicken Chili in Slow Cooker Revolution.

Serves 6-8

Ingredients

2 onions, chopped fine
3 jalapeño chiles, stemmed, seeded and minced
2 tbsp olive oil
6 garlic cloves, minced
4 tsp ground cumin
2 tsp ground coriander
3 tbsp canned fire-roasted green chiles
4 cups low-sodium chicken broth
3 15-oz cans cannellini beans, drained and rinsed
3 lbs bone-in chicken thighs, skin removed
salt
pepper
1 tbsp masa harina
1/4 cup fresh cilantro, chopped

In a large skillet over medium-high heat, saute onions and jalapeños until translucent and slightly browned, about 8-10 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in cumin, coriander and green chiles. Deglaze the pan with 1 cup of the broth, scraping up any browned bits, and transfer to slow cooker.

Add the beans and 2 cups more broth to the slow cooker and stir. Season chicken with salt and pepper and place in the slow cooker, making sure all the pieces are mostly submerged. Cover and cook on low until the chicken is tender and falls off the bone easily, about 4-6 hours.

Keeping the slow cooker on, remove chicken and shred into bite-size pieces (discard the bones). Once the chili has settled, remove as much fat as possible by skimming the surface with a large spoon. Stir back in the shredded chicken and let sit a few minutes until hot.

In a small pot, simmer masa in 1 cup of chicken broth for about 10 minutes to thicken, then add to the slow cooker. Stir in cilantro and add salt to taste. Serve with an array of toppings.

Toppings:

  • lime wedges
  • sliced jalapeños (fresh or pickled)
  • shredded cheese
  • chopped green onions
  • sour cream
  • hot sauce (Tabasco or similar)
  • red pepper flakes

Pictured: Pyrex Butterfly Gold 403 Round Mixing Bowl, Corning Ware French White F-15-B Oval Casserole, Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Corning Ware Blue Cornflower P-41-B Petite Pan (x4)

Thrifted Find: Pyrex Bake, Serve & Store Set

These versatile little casseroles are among my favorite — even must-have — Pyrex pieces. The Bake, Serve & Store Set came in three incremental sizes: 1 pint (model 471), 1 1/2 pint (472) and 1 quart (473). They’re great dishes for dips, small sides, leftovers … I’ve even heard of people using them for ice cream or cereal.

The Woodland 471 and 473 (on the right in the photo below) were two of my very first thrift store Pyrex finds — I couldn’t believe it when I saw them on the shelf at Hope Thrift. Then because I’m impatient, I bought the Woodland 472 on eBay to complete the set. I found the Spring Blossom set (on the left) on Goodwill’s online auction site — and since I was a beginner at the time, I didn’t pay attention to the model numbers and thought they were going to be larger casseroles. Lesson learned: Sense of scale can be way off in photos! I found a lot of the lids at Goodwill and Savers, which have typically been my best source of lids. Some of my current lids are chipped, so I am always on the lookout to swap them out for more pristine pieces.

img_2901

One of the nice things about the Bake, Serve & Store lids is that they can be inverted for easy stacking. The same is true for Pyrex refrigerator dishes. I can just imagine a mid-century refrigerator loaded with stacks and stacks of Pyrex!

Homemade Hot Chocolate Mix

The best thing about making your own hot chocolate mix is you have total control. You can go with whatever type of cocoa you like, use more or less sugar, add a favorite spice — the possibilities are endless. The basic ingredients are sugar, cocoa powder and salt, but I was inspired by Alton Brown’s Hot Cocoa Mix recipe to add a little cayenne. And it’s seriously good! It’s not enough to taste spicy, but adds a layer of flavor that really enhances the chocolate.

 

Ingredients

2 cups granulated sugar (baker’s sugar is nice because the grains are finer — but it’s not essential)
1 cup unsweetened cocoa powder
1 tsp salt
1 pinch cayenne

For the mix: Whisk all the ingredients together until well combined. The recipe can be scaled up to make a bigger batch if desired.

For making hot chocolate: In a small pot over low heat, whisk 2 tbsp of the mix into 1 cup of milk (or scale up in the same proportion) until hot and smooth. Don’t allow the milk to boil.

Extras:

  • Make a chocolate marshmallow latte: Decrease the sugar in the mix to 1 1/2 cups. When serving the hot chocolate, add enough marshmallows to form a foamy layer at the top of the mug.
  • Make it spicy: Increase the cayenne in the mix to 1/4 tsp (or more to taste).
  • Make it Mexican: Add 1 tsp ground cinnamon to the mix.
  • Make it boozy: Spike with your favorite liqueur (can’t go wrong with Baileys Irish Cream or Kahlua) or vodka.

Pictured: Pyrex Spring Blossom 442 Cinderella Mixing Bowl, Pyrex 508 Measuring Cup, Corning Ware Spice O’ Life P-81-B Menuette Saucepan, Corning Ware Snack-It Plate

Smoked Paprika Braised Beef Short Ribs

Smoked paprika is one of my favorite spices — it adds a layer of flavor that makes dishes seem more complex than they actually are. Since it’s a major ingredient in Spanish chorizo, it can also make vegetarian dishes taste meaty without the meat — it’s great in braised winter greens, for example. It would also be nice in homemade mac & cheese.

In this dish it brings a smoky deliciousness to another food I’m obsessing over lately: beef short ribs. You could use basic stew meat instead (3 pounds), but the bone-in ribs produce a rich, flavorful sauce that really can’t be beat. Serve over rice, polenta or mashed potatoes.

Adapted from The New York Times’ Beef Stew with Sweet and Hot Paprika.

Serves 6

Ingredients

4 pounds bone-in beef short ribs (English style, cut in 3-inch chunks)
1/2 cup olive oil
3 tbsp Spanish smoked paprika
kosher salt
pepper
1 sprig rosemary
1 bay leaf
3 large onions, roughly chopped
4 carrots, peeled and cut in 2-inch chunks
3 cloves garlic, minced
1-2 cups dry red wine
2 tsp ground cumin
1 tsp dried marjoram
1/4 tsp cayenne
grated zest of 1 lemon
1 14 1/2 can diced tomatoes, with their juice

Combine 1/4 cup olive oil and 1 tbsp smoked paprika. Rub the mixture all over the meat, and sprinkle with kosher salt and pepper. Marinate in a large, covered bowl for at least 2 hours, preferably overnight.

In a large skillet over medium high heat, heat up 2 tbsp of olive oil and brown the meat in small batches (avoid overcrowding). Add more oil as needed. Transfer the meat to a 5-to 6-quart dutch oven as you go. Add the carrots, bay leaf and rosemary to the dutch oven about halfway through.

Lower heat to medium. If you have a lot of charred spices in the skillet, remove by wiping with damp paper towels. Then add the remaining olive oil and onions and saute until translucent, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute more. Season with salt and pepper to taste. Stir in 2 tbsp smoked paprika along with the cumin, marjoram, cayenne and lemon zest.

Add wine and simmer for a minute, stir in diced tomatoes and then transfer everything to the dutch oven.

Bring to a boil, then lower heat and simmer, covered, until the meat is tender, about 3 hours. Remove the meat and set aside, covered with foil to keep warm. Skim most of the fat from the sauce and then simmer about 10 minutes more to reduce a little. Add the meat back in and simmer another couple minutes, then serve.

Pictured: Pyrex Spring Blossom 2 403 Round Mixing Bowl; Pyrex Spring Blossom 402 Round Mixing Bowl; Corning Ware French White F-15-B Oval Casserole; Corning Ware Blue Cornflower P-10-B Square Skillet

7 Must-Have Pyrex and Corning Ware Dishes

Much as I would love to collect every piece of vintage kitchenware that I come across, space constraints demand a more practical approach. I try to buy things that I will actually cook with, and if they have multiple uses, even better. Of course, I must admit I own more ovenware than any one person really needs, because I also collect dishes that interest me or that have a pattern I haven’t seen before. I’ll get around to using it all … eventually!

That got me thinking about which pieces I really couldn’t live without. I managed to narrow the list down to seven items that get the most use in my kitchen:

img_2637

Pyrex 404 Round Mixing Bowl (pictured in Verde)
This is the largest of the nested mixing bowls (4 quarts) — perfect for batters and doughs. It’s also a nice size for serving salads, rolls, chips, etc. Plus it’s ovenware, so you could totally bake a casserole in it.

img_2635

Pyrex 024 Round Casserole (pictured in Holiday Casserole)
I’ve used this shallower bowl (2 quarts) for marinating chicken, as a serving piece, for storing leftovers in the fridge, and for baking casseroles. Plus: It seems fairly easy to find lids in this size.

img_2632

Pyrex 472 Round Casserole (pictured in Spring Blossom)
This is my favorite size (1 1/2 quarts) for hot or cold party dips, or small side dishes like cranberry sauce. You could also eat out of it.

img_2634

Corning Ware A-5-B Saucepot (pictured in Spice O’Life)
This is Corning Ware’s largest pot (5 liters), great for soups, chili, roasts and the like.

img_2638

Corning Ware A-10-B Skillet (pictured in Pastel Bouquet)
This one shares the same lid with the A-5-B, which is handy. I’ve put it to use as a frying pan, for braising meats in the oven and as a baking dish.

img_2633

Corning Ware A-3-B Casserole (pictured in Country Festival)
This holds about the same amount as a 13x9x2 pan (3 quarts; the conversion works better for casseroles than for cakes). It’s an all-around nice size for cooking and serving.

img_2640

Corning Ware Grab-It Bowls (I’ve only ever found these in white, although some patterned versions do exist)
These make great everyday tableware — for cereal, soup, salad, etc — but they are also a perfect size (15 oz) for individual casseroles like pot pie. And being Corning Ware, they can go under the broiler, in the freezer and everywhere in between. How can you beat a cereal bowl that you can also put on the stovetop to heat up soup, melt butter or fry an egg? Grab-Its also have both glass and rubber lids available, making them handy for storing single-serving leftovers.

Cranberry Apple Breakfast Cake

When I was growing up, one recipe my family always made for guests was a breakfast cake called Apple Delight. I suspect it might have come from a magazine or newspaper clipping at some point, as many “family recipes” do. But after decades of baking it again and again, it has been imprinted on my family history.

The original recipe just calls for apples, but after stocking up on some post-Thanksgiving cranberries, I decided to try mixing them in. The cranberries add a nice tang and extra dimension to the cake.

Note: I baked this in an 8×8 pan because I wanted to use my Fire King dish, but it’s really too small — the batter ended up ballooning over the top edges of the pan and the top got very brown by the time the cake fully set. If you don’t have a 9×9 pan, 8×8 is doable — just allow for some extra cooking time.

Ingredients

3/4 cup chopped pecans
1 1/2 cups sugar
1 1/2 cups flour
4 tsp baking powder
1/2 cup milk
3 eggs, lightly beaten
2 tsp vanilla
1 1/2 cups peeled and chopped granny smith apples (about 2 small apples)
1 cup fresh cranberries

Preheat oven to 350 degrees.

Spread the pecans out on a baking sheet and toast in the oven until fragrant, about 6-8 minutes. Set aside.

In a large bowl, whisk together dry ingredients. In a separate bowl, combine milk, eggs and vanilla. Add to the dry ingredients and mix until just combined. Stir in apples, cranberries and pecans.

Pour into a greased and floured 9×9 pan and bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 35-45 minutes. Allow to cool slightly before serving.

Pictured: Fire King Hildi Fruit Square Baking Dish, Pyrex Butterfly Gold 404 Round Mixing Bowl, Pyrex Butterfly Gold 402 Round Mixing Bowl, Pyrex Butterfly Gold 401 Round Mixing Bowl, Hazel Atlas Egg Beater Cup, Corning Ware Snack-It Plate

 

Thrifted Find: Fire King Meadow Green

I try not to collect Fire King. Even though I love a lot of the patterns, it’s functionally the same as Pyrex — and I already have a lot of Pyrex. I don’t have the space to collect both!

Still, I’ve managed to accumulate a few pieces. In this case, I picked up the oval casserole lid first at Goodwill, thinking it would fit another dish I had (which turned out to be round, not oval — damn that memory of mine). As a result I was on the hunt for an oval casserole to match the lid. I ended up finding it in the Meadow Green pattern (along with an 8×8 baking dish) on Goodwill’s online auction site.

Fire King is also known for jadeite, a type of pale green milk glass tableware first produced in the 1940s, as well as peach lustre, a line of iridescent orange ovenware that came in a huge array of shapes and sizes. I also recently learned that Anchor Hocking, manufacturer of Fire King, briefly made a line of cookware similar to Corning Ware — so naturally I am dying to get my hands on some. I will be keeping my eyes peeled in the thrift stores!