Week 125: Buffalo Chicken Chili
Phew, I survived another "Matzo Ball Soup Monday" ... it's usually one of those Mondays that requires a little bit of recovery on Tuesdays. I love your enthusiasm for this soup, I'm always surprised by how much (and how quickly) you get your orders in. Last week's order totalled 2,800 ounces ... for those who want a picture, Tony equated it to 1.5 kegs, or 300 red solo cups, of Matzo Ball Soup.
On the menu for MONDAY, MARCH 9th is BUFFALO CHICKEN CHILI and CORNBREAD. This soup is a nod to the fabulous dip that we all love to indulge in. However, this version is lighter both in texture and calories .. it's made with real chicken, fresh veggies and garnished with blue cheese and crunchy celery. And if you don't love spicy foods, I've got you covered ... this version will hover around a mild rating. I will provide extra Tabasco for those who want to kick it up a notch! The soup begins by sauteing onion, celery, carrots and garlic in a little bit of butter. Diced chicken thighs are then added to brown. Next, homemade chicken stock, tomato sauce, cannellini beans, diced tomatoes and buffalo wing sauce are added and brought to a boil. The soup is garnished with blue cheese crumbles and sliced celery. A dairy-free version is available, please just add it to the comment section.
On the menu for bread is CORNBREAD. Even though this is a lighter, white bean version of chili, cornbread is a must. My cornbread, made with eggs, milk, butter, flour and cornmeal is a perfect companion to this soup.
On the menu for dessert are WHITE CHOCOLATE SNICKERNOODLE BLONDIES. Chewy, rich, flavorful blondies are an indulgent dessert that are hard to resist. These blondies are like no other! They are sort of like a cake and sort of like a blondie. Smack dab in the middle of the of these two heavenly dessert categories. The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you crave more! - Jenny from Jenny Sue Delights