What is your mission within Charles Viancin Group?
We are building a worldwide brand of products for the home inspired by nature. I have the opportunity to work with all aspects of our brand, including direct consumer interaction, to help build our dream of bringing the beauty of the outdoor world into people’s homes.
What is your favorite inspiration?
Poppy. Colorful, joyful, refers to spring and summer…
Autumn is my favorite time of year and I love the Autumn™ inspired collections from Charles Viancin®. Pumpkin, gourd and the new acorn drink cover is being used year round now!
What is your favorite recipe?
Waiter? Can you bring the wine and food please? LOL.
Mexican inspired food is my favorite. Here is the last recipe I can remember making. It was 18 months ago…..
Green Chicken Enchilada Soup
30 minutes to prepare, up to 1.5 hours to cook
This simple, flavorful soup is a perfect dinner for cool evenings.
Author: Andi Gleeson
Recipe type: Main
- 1 tbsp. olive oil
- 1 sweet onion, diced
- 2 large skin-on chicken breasts
- 2 cloves garlic, minced or crushed
- 28 oz. can green enchilada sauce
- 5 oz. cream of chicken soup (I use the « Heart Healthy » kind)
- 14 oz. can reduced-sodium chicken broth
- 2 cans (15 oz. each) pinto beans, drained
- ½ tsp. ground cumin
- 1 c. corn tortillas sliced into short, thin strips or crushed tortilla chips
- Heat olive oil in a large dutch oven over medium-high heat. Add onion, and saute until tender, about 4 minutes.
- Place chicken breasts skin-side down in the pan with the onions. Cook about 5 minutes to allow the skin to brown a little, and then flip chicken over. Stir garlic into the onions and allow to cook for about one minute.
- Pour in enchilada sauce, cream of chicken soup, chicken broth, pinto beans and cumin. Add about a cup of water (1/2 a small can). Stir together a little, but don’t worry if the cream soup is still a bit lumpy at this point. Bring to a simmer.
- Cover, reduce heat to low, and cook for at least 40 minutes or up to two hours. Check the soup occasionally to be sure it stays at a low simmer.
- Before serving, carefully remove chicken breasts. Peel off skin and discard. Shred meat with two forks, and add it back to the pot. (Be careful to remove all bones from the meat.) Return to a low simmer to heat the chicken before serving.
- Top individual portions with tortilla strips or chips. Enjoy!
Can you share a DIY tip with us?
Many of our consumers have no idea how multi functional our Cabbage® colander and steamers are! I use ours almost daily for so many tasks:
– Steaming – low water in the pot, fresh vegetables to steam above the water in the pot.
– Cooking and drain at the same time: I cook eggs and pasta directly in the colander while inserted in the pan. Easy draining on top of the pot.
– As a microwave cover: flip it over and it fits perfectly on top of plates to keep the mess away when re-heating and because it easily rolls and fits into the drawer and not within the stack of your bowls, like most other colanders, it is easily accessible and gets used ALL the time in my kitchen.
What are your dreams (personal or work oriented)?
Honest answer — recently they have only been about emails from Thibault and horrible spreadsheets. ……
I want to buy a unicorn! I want world peace! What do I say??
Inspiring my family, co-workers and friends to be more than they are today. To live life to its fullest and to laugh. Laughter is amazing medicine for the soul. I love to travel and experience different cultures around the world. It is both inspiring and humbling.