Peanut Chicken Stew

Although I am sad to say goodbye to summer, fall brings some of our favorites...soups, chili, and of course Oktoberfest!  We had a very hearty fall dinner tonight that tasted so so good.  The recipe for peanut chicken stew below was paired with a kale salad I made with roasted sweet potatoes, dried cranberries, pumpkin seeds, and champagne vinagarette dressing.

3 cups chopped cooked chicken (rotisserie works well)
1 1/2 cups natural peanut butter
1 (28oz) can diced tomatoes, drained
1 tablespoon curry powder
1 teaspoon cayenne pepper
1 quart chicken broth
honey roasted peanuts for garnish

Put the chicken, peanut butter, tomatoes, curry powder, and cayenne in a medium pot and pour in the broth.  Season with salt to taste.  Simmer over medium heat until the peanut butter is completely blended and the stew has a thick, even consistency, approximately 20 minutes.  Garnish with chopped nuts.

Humble and Kind

I am loving the Tim McGraw song 'Humble and Kind' this summer.  My favorite line is "bitterness keeps you from flying...."   But there is another line, "when it's hot eat a root beer Popsicle...." that has inspired me to create this recipe.

Root beer float Popsicles

Vanilla ice cream
1 bottle root beer
Popsicle molds

Scoop about 2 dips of ice cream into a bowl and let it sit on the counter for a few minutes until it gets really melty.  Divide between at least 4 molds.  Pour the root beer over top. Let sit or stir the top foamy part.  Add more root beer.  You don't have to get rid of all the foam, that part is actually pretty delicious.   Freeze and enjoy on a hot day!

One Pot Chicken Quinoa Skillet

Its been too long since we posted a recipe.  This was yummy, extremely easy, and healthy!

Ingredients 

1-lb boneless, skinless chicken breast, cut into large pieces
2/3 cup dried quinoa
1 (15-oz) can pinto beans, rinsed and drained
1 cup chicken broth
1 cup salsa
1 green bell pepper sliced (or frozen bell peppers work just fine)
1/2 medium yellow onion, sliced
1/2 cup corn - fresh frozen or canned
1 tsp salt
1/2 tsp black pepper
Shredded Mexican cheese, optional
2 tbsp chopped cilantro, optional
Sour cream for serving, optional

Directions
1. Pour uncooked quinoa into the bottom of a large saucepan. Add the rest of the ingredients, pouring the stock over last.

2. Bring to a boil. Reduce heat to medium and simmer for 20 minutes. Remove from heat, sprinkle on the cilantro, and then cheese to your liking, if using.

3. Cover and let sit for 5 minutes, or until cheese melts. Serve with additional salsa and garnish with sour cream.

Adopted from Refinery 29 (http://www.refinery29.com/one-pot-meals#slide-1)