Aimee’s Pretty Palate: Hot in a Hurry
It is only March, yet it feels as though we are more than a mere three months into 2025. Is it because of the unexpected snow, causing an impromptu pause on life? The later-than-usual Mardi Gras? Is it just me?
No matter the reason, I’m already looking for ways to make dinner the easiest and quickest way possible. I will forever sing my praises to the Costco rotisserie chicken as being one of the greatest convenience items to ever exist. If you do not have a Costco membership, fret not; you can join me in praising the rotisserie chickens found elsewhere, too. Without them, we would not have a delicious and comforting White Chicken Chili in about 30 minutes. A pleasant deviation from traditional chili with its nod to Mexican cuisine, it is both hearty and protein-packed. Hallelujah and amen.
And listen, I can already see the confusion on your face as you spot the charcuterie board while I’m talking about speeding up dinner but hear me out. My good friend Melissa whips up a beautiful grazing board to be enjoyed while she and her husband unwind with a movie night at home. I’d say she does this at least once or twice a month. While I was intrigued, I was also hesitant about how my husband might react should I adopt a similar practice.
I decided to load my grazing board with a couple of different options to avoid the “where’s the meat?” interrogation while also adding a warm component, the Crab Dip Appetizers—indulgent crab dip stuffed in phyllo shells. I also added some cocktails and then waited patiently with bated breath for his reaction.
I’ll have you know that the Broussard home will now be incorporating this “movie night munchie” mantra into our lives, potentially multiple times a month, depending on whether my aversion to making dinner continues.
I’ll keep you posted.
Crab Dip Appetizers
1-2 pkgs. pre-baked phyllo shells
1 (8-oz.) container whipped cream cheese
1 (8-oz.) container crab claw/crabmeat
2 Tbsp. mayonnaise
2 Tbsp. grated Parmesan cheese
½ cup shredded Monterey Jack cheese
2 Tbsp. thinly sliced green onions
2 tsp. Worcestershire sauce
1 tsp. Creole seasoning
Pinch of paprika, garnish
Preheat oven to 350 degrees.
In a large bowl, combine cream cheese, crab, mayonnaise, Monterey Jack cheese, green onions, Worcestershire sauce and Creole seasoning. Spoon 1 heaping tsp. of mixture into each phyllo shell.
Bake at 350 degrees for 5-7 minutes, just long enough to warm dip and slightly toast cups. Sprinkle a bit of paprika onto each cup and top with additional green onion, if desired.
Makes 30 tarts or 15 tarts, plus reserved dip for crackers.
White Chicken Chili
1 Tbsp. olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
2½ cups low-sodium chicken broth
1 (7-oz.) can diced green chilies
1 tsp. ground cumin
¼ tsp. cayenne pepper
½ tsp. dried oregano
½ tsp. paprika
½ small lime, juiced
2 (15-oz.) cans cannellini beans
1 cup sour cream
2 heaping cups deboned rotisserie chicken
Salt and pepper, to taste
Suggested toppings:
Fresh cilantro
Shredded cheese
Tortilla chips/strips
Green onions
Jalapeno slices
In a large (5-6 qt.) pot or Dutch oven, heat olive oil over medium-high heat. Add onion and sauté until softened, 3-5 minutes. Add garlic and cook for 30 seconds.
Add chicken broth, green chilies, seasonings and lime juice.
Drain and rinse beans.
Add beans to soup pot and bring mixture to a simmer and cook, uncovered, for about 30 minutes.
Once heated, use a metal spoon and gently mash some of beans against sides of pot to thicken up soup—optional, but I find it helps with the creaminess.
Remove from heat and stir in sour cream and cooked chicken.
Garnish each serving with desired toppings and serve immediately.
Makes 4-6 servings.
