Chili Mac

This is a version of Chili Mac that I came up with on the fly one night.  It’s a pretty standard recipe, using chili powder, cumin, elbow macaroni, ground beef, diced tomatoes and corn.  Adding beans would have added too many calories, so I left those out.  This was a very simple recipe and wasn’t anything terribly special, but it tasted good.

Tangerine-Lime Chicken & Chili Rubbed Corn on the Cob

I’ve never been the biggest fan of plain old grilled chicken.  I love BBQ chicken, but unless it’s smothered in sauce, I’m just not that interested.  This was the exception to the rule.  This chicken was so juicy and had so much flavor that I put this recipe in my permanent collection.  The corn, I could take or leave as it didn’t taste a whole lot different than normal to me.  I love corn on the cob on its own, so I don’t really think it needs to be messed with all that much.


Tangerine-Lime Chicken & Chili Rubbed Corn on the Cob
(Adapted from

1 1/4 pound(s) uncooked boneless, skinless chicken breast
1/2 cup(s) tangerine juice, canned or fresh
2 tbsp fresh lemon juice, about half a lemon
1 tbsp fresh lime juice, about 1 lime
2 medium garlic clove(s), minced
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
4 medium corn on the cob, in husk
1 tbsp olive oil
1 tsp butter
1 tbsp chili powder, ancho-variety
1/4 tsp table salt
1 spray(s) cooking spray
8 medium scallion(s), thick-variety

Slice chicken into 4 or 8 pieces. In a large bowl, mix together tangerine, lemon and lime juices, garlic, 1/2 teaspoon of salt and pepper; add chicken and marinate for a minimum of 10 minutes or up to overnight in refrigerator.

In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.

In a small microwavable bowl, combine oil, butter, chili powder and remaining 1/4 teaspoon of salt; microwave for about 15 seconds and stir to combine (or melt in a saucepan if you do not have a microwave). Remove corn from pot, pull back husk (be careful to leave husk attached to corn) and remove as much of silk as possible. Brush each piece of corn with about 1/2 teaspoon of oil mixture; cover corn with husk again.

Heat a grill to medium-high heat (or use an indoor grill pan). Grill corn, turning every few minutes, until husks are blackened and charred, about 15 to 17 minutes.

Off heat, coat grill rack with cooking spray. After corn cooks for about 8 minutes, add chicken and grill, flipping once, until chicken is cooked through, about 2 to 4 minutes per side.

After flipping chcken, place scallions in any remaining oil mixture from corn and toss to coat. Grill scallions in a grill saute pan or basket, using tongs to flip them occasionally, until soft and beginning to blacken in spots, about 2 to 4 minutes. Yields about 4 ounces of chicken, 1 ear of corn and 2 scallions per serving.

Crock Pot Chicken Taco Chili

Not your traditional chili, but it was still good.  I added a little under a quarter of a cup of 2% mild cheddar cheese on top and we both really liked this.  I honestly didn’t measure the cumin, chili powder or taco seasoning because I have made chili so many times, I know how much it takes, but the original recipe is still listed below.  It’s a good change to the “normal” chili recipe and we’ll be having it again sometime.  It was very easy.

1 onion, chopped
1 16-oz can black beans
1 16-oz can kidney beans
1 8-oz can tomato sauce
1 package frozen corn kernels
2 14.5-oz cans diced tomatoes w/chilies
1 packet taco seasoning
1 tbsp cumin
1 tbsp chili powder
24 oz. (3) boneless skinless chicken breasts
chili peppers, chopped (optional)
chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).