Buffalo Chicken Chili; scallion corn pancakes; celery succotash salad

All of these are taken directly, or adapted from, Rachael Ray.

Quick Buffalo Chicken Chili

1 tablespoon extra-virgin olive oil
1 tablespoons unsalted butter

1 pound ground chicken
1 garlic clove, minced
2 celery ribs, finely chopped
1 small onion, finely chopped
1 carrot, finely chopped
1 jalapeño, seeded and finely chopped
Salt and freshly ground pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
6 ounces beer (I subbed white wine and chicken stock)
2 T. cayenne pepper hot sauce
One 8-ounce can tomato sauce

1. Heat a medium Dutch oven or large skillet over high heat. Add the olive oil and the butter and melt together. Add the chicken and cook, breaking up the meat, for 6 minutes. Add the garlic, celery, onion, carrot and jalapeño. Season with salt, pepper, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.

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Scallion Corn pancakes

Mix a package of corn muffins with 1/3 c. milk and one egg. Stir in 3 scallions, chopped, and a handful of cheddar cheese (Rachael called for blue cheese, but we're not big blue cheese fans).
Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of butter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cook the pancakes until bubbles form at the edges, then flip them and cook until golden all over, about 2 minutes per side.

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Celery Succotash Salad

2 tablespoons Dijon mustard
2 tablespoons honey, a healthy drizzle
1/2 lemon, juiced
2 tablespoons red wine vinegar, eyeball it
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper
1 whole celery heart, thinly sliced
1/2 cup shredded carrots
1 (10-ounce box) frozen corn kernels
1 (15-ounce) can chick peas, drained
1/2 red bell pepper, chopped (I only had green)
1/2 small to medium red onion, chopped
2 tablespoons chopped fresh thyme leaves (I didn't have any, so skipped this)

In a medium bowl, combine the mustard, honey, lemon juice, and vinegar then whisk in extra-virgin olive oil and season the dressing with salt and pepper. Add the celery, carrots, corn, chick peas, peppers, onions, and thyme. Toss to combine the salad and adjust salt and pepper, to taste.