​During this time of year, I get really homesick for snow, skiing and the big Utah mountains. Since we couldn't make it home for the holiday's this year because of our recent move, I thought I would bring Deer Valley to my home in NYC! And I'm using this rainy day here in NYC as an excuse to eat it all day! As most chili's, they improve over time. So the day after chili is cooked is usually prime time to eat it. 

I was last out in DV this year in September and saw that they actually sell chili kits with all the spices and beans. AND IT'S GLUTEN FREEEEE! I believe they recently changed it to be gluten free, but it wasn't always. You can purchase a kit here or try this other recipe: 

• 2 pounds Turkey breast meat ( I used ground turkey)
• 2 cups of black beans (canned or dry)
• 1 stick of butter
• 2 medium Anaheim chili peppers — seeded and chopped
• 2 medium yellow onions chopped
• 7 celery stalks
• 1 large red pepper
• 1 cup of frozen corn
• 1 can (14.75 oz) creamed corn
• 10 cups chicken broth
• 4 cloves of garlic, chopped
• 2 tablespoons oregano 
• 1/4 cup rice flour or masa harina
• 2 1/2 tablespoons chili powder
• 2 1/2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 1 teaspoon salt
• 1/4 teaspoon sugar
• 1 - 2 tablespoons of salt when done

First prepare the beans if they are dry. Put in a bowl and soak for a couple hours in warm water. When done, boil for 1.5 hours and add a pinch of salt. 

Cut and prep the onions, celery, red pepper and anaheim chili.

In a large saucepan, over high heat, melt HALF the butter. When melted, add the meat and cook until brown. Then remove the meat and set to the side. In large soup pot add the second half of the butter and cook the onions, celery, red pepper and chili with the garlic. Cook and stir until they get soft (about 5 minutes). Add the meat to the pot and add the oregano, flour, chili powder, cumin, coriander, salt and sugar. Then add in the chicken broth. Bring to a boil and add the frozen corn and creamed corn and mix for a minute. Cook until everything starts to boil and then add the cooked beans. Simmer on low for 25 minutes. When done, add 1-2 tablespoons of salt. 

Best served when it's been chilled and reheated. Add sour cream, cheese and tortilla chips! 
​

Pollo (PoYO) in Español is chicken. And I love that there are 10000s of recipes for chicken and you really can't screw it up. My husband loves chicken parm and I was nervous to figure out how to make it. Recipes can be intimidating like those intense work out classes you think you can never do, but once you are done it didn't seem that bad at all. So I dare you to make this simple recipe, because its DELISH!!

Ingredients: (makes 2)

• 2 chicken breasts
• Salt and Pepper for seasoning 
• 2 tablespoons tomato paste 
• 1/2 cup ricotta cheese
• 3 ounces fresh mozzarella, sliced
• 1 1/2 cups marinara sauce
• 3 cups baby spinach
• 1 ounce parmesan cheese, shredded
• 1 teaspoon of red pepper flakes, if you want spice
• 1 cup of kale

Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. 

Prep the chicken:
Place knife at one end of the chicken breast, cut into the middle of the chicken breast and slice from one end to the other (almost all the way through, but not quite). Open up the chicken breast and season both sides. Spread the tomato paste on the lower half of each chicken and sprinkle pepper flakes (if you want spice). Spread the ricotta on top of the tomato paste. Place mozzarella on top of the tomato paste. Close the chicken (you can close with a toothpick if you want). But make sure the chicken is "stuffed". 

Place the chicken on the baking sheet and pour the marinara sauce over the chicken. Scatter kale around the chicken and sprinkle everything on the sheet with parmesan.

Bake for 25-30 minutes. Until the chicken is cooked through.

One of my FAVORITE dinner sides  is Brazilian cheese bread. It's gluten free and highly addicting. I use a brand found at WholeFoods called Brazi Bites.