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Well, I'm back from NY after being on the Today Show (See prior post).  My husband came along and we had an amazing two fun whirlwind days in NY city.  

Being on the Today Show was so exciting for me because first of all, it's my morning show and second, I got to be on TV!!!  It was fun to meet Al Rocker, Natalie Morales and Joy Bauer.  I also have to mention the producer, Kate, who was so nice and was with us every step of the way.  She made us feel welcome and at ease.  

I also got to meet two nice ladies whose chili recipes were up against mine, and Christine Riccitelli.  Abigail's recipe was a vegetarian chili (Lean and Mean Chili) and Christine's recipe was a Thai inspired chili (Thai Turkey Chili).  I didn't get a chance to try their chili but click on their recipes for a link.  

With all the excitement leading up to being on the show, flying to NY, getting to the set early to get our hair and makeup done, getting to hang out  in the Green Room as Carson Daly, Christy Brinkley, Kathy Lee walked by and THEN it's time for us go be on and in a flash it's over!  Just like that our 5 minutes of fame was over but it sure was fun!  Did I win.....NO but we were all winners for just being there!  

Click here to watch the video.  Video no longer available.

Kathy Lee was kind enough to stop and take a picture.  

Myself, Christine, Kate (Producer), Abigail, and Joy Bauer (nutrition expert)



                                     Really good (for you) green chili

Ingredients
  • 1 large onion (about 1 cup), chopped
  • 6 garlic cloves
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 teaspoon ground coriander
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 5 medium jalapeno peppers, seeded
  • 8 medium Anaheim peppers, seeded and halved
  • 3 pounds tomatillos, paper like skins removed, washed and quartered
  • 4 cups low-sodium vegetable broth
  • 3 tablespoons fresh lime juice
  • 1/3 cup finely crushed tortilla chips
  • 2 (16oz) cans Pinto Beans, drained
  • 1 rotisserie chicken, skin removed and meat shredded (about 4 cups)
  • 1/4 cup chopped cilantro leaves
  • 3 tablespoons fresh lime juice, for garnish (optional)
  • 3 diced avocados, for garnish (optional)
  • 1 bunch sliced scallions, for garnish (optional)
Preparation
In a large (14 cup) food processor chop onion and garlic.
In a large Dutch oven add olive oil and heat over medium heat. Add the onions and garlic, and sauté until soft and fragrant — about 5 minutes.
Next in the same food processor chop jalapeño peppers and Anaheim peppers, set aside.
Add the salt, pepper, cumin, coriander, chili powder, and oregano to the Dutch oven, and continue to sauté for 1 minute. Then add the chopped peppers into the pot.
Next, in the same food processor chop tomatillos and add them to Dutch oven.
Stir in the vegetable broth, lime juice and crushed tortilla chips. Bring to a boil and then lower heat to a simmer for 1 1/2 hours, stirring occasionally.
At the end of the cooking time turn up the heat to medium and add the beans, chicken and cilantro and simmer for an additional 15-20 minutes, just until heated through.
Serve the chili in individual bowls topped with diced avocado, a squeeze of lime juice and sprinkle of scallions.
Tips:Nutritional value: 300 calories per serving
Serving Size: 12 servings

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