CHICKEN TORTILLA SOUP

Thank you Tracey Clavell for the amazing soup!
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CHICKEN TORTILLA SOUP


• 1 tsp. olive oil
• 2 garlic cloves, minced
• Chopped onion (flavor to taste)
• 2 cups shredded cooked chicken breast
• 1 cup frozen whole kernal corn
• 1 T. chopped, seeded jalapeno pepper
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce (I usually put in more)
• 1/2 - 1 tsp. chili powder
• 2 14 1/2 cans chicken broth
• 1 can diced peeled tomatoes, undrained
• 2 cans of condensed tomato soup, undiluted (I sometimes use 3 cans; I like tomato soup)
• Crushed tortilla chips
• Sour cream

Saute onion and garlic for a couple minutes in the oil. Place all ingredient except the last two into a pan on the stove; bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with tortilla chips and sour cream.

Yields 8 servings. Enjoy!

Chicken and Mushroom Marsala from Smitten Kitchen

We have a sick kid at home and couldn't attend the dinner we were invited to last night. This left me to come up with a meal from ingredients we already had around the house. I love Smitten Kitchen and knew to expect greatness but this was even better than that. This was outstanding!

I should add that I didn't have Marsala so I substituted with some Pinot Noir. I would think you could use mostly any wine, red or white, and come up with a fabulous dish.

Give it a try!

alex’s chicken and mushroom marsala

One Pan Chicken = Awesome

Yesterday, I was looking for an EASY and TASTY dinner option that did not require a trip to the grocery store.  Rachel Ray's "one pan chicken" fit the ticket.

Here's the original recipe. 

Here is what I did to make it "my own"...
Ingredients:
- 3 large boneless chicken breasts
- "Large" teaspoon of minced garlic
- Entire yellow onion (Barry requested more, but I think this was plenty)
- Handful of mini carrots (cut in 1/2) - wish I would have added more
- Handful of celery slices
- 5 yellow potatoes (sliced as Rachel Ray recommended)
- Thyme springs and ground thyme
- Olive oil
- Salt/Peppter

Directions - Just as Rachel recommended:

1. Position a rack in the upper third of the oven and preheat to 425°. Place the chicken in a large roasting pan, rub with 1/2 tablespoon olive oil and season with salt and pepper. Roast for 10 minutes.
2. Meanwhile, in a large bowl, toss the potatoes, carrots and parsnips with the remaining 2 tablespoons olive oil and season with salt and pepper.
3. Place the vegetables around the chicken and scatter 8 thyme sprigs on top. Roast until the vegetables are tender and the chicken juices run clear when a leg is pricked, about 40 minutes. Pick the leaves from the remaining 2 thyme sprigs and sprinkle on top.

This dinner was so easy to make, tasty and on the healthy side of things. A five star meal and one that I'll replicate in the future.

I'll also be checking out more options from Rachel Ray's website.

Lemony Orzo-Veggie Salad with Chicken

We tried this Lemony Orzo-Veggie Salad with Chicken from Cooking Light this weekend and it was a nice summery meal.

Photo Courtesy of Cooking Light

Cream of Turkey & Wild Rice Soup

I made this healthier version of Cream of Turkey & Wild Rice Soup from EatingWell last night with leftover turkey from Thanksgiving. It was really good.

I didn't have mushrooms or shallots so I just used some onion. As it says in the recipe, you could always substitute chicken.

Easy Thai Chicken Curry

I have heard good things about the curry sauces sold at Trader Joe's so I found this easy recipe to test out TJ's Green Thai Curry Sauce. I added light coconut milk to taste for each of us (a little for me, more for Joe and a lot more for the kids) to cut the heat and servied it with TJ's brown Jasmine rice. We all liked it a lot. Next up to try is TJ's yellow curry sauce.

Thai Chicken Curry

Ingredients:
1 onion, cut into 1-inch pieces
3/4 pound green beans, cut into 2-inch slices
1 red or other bell pepper, seeded and cut into 1-inch pieces
1 pound boneless, skinless chicken breasts, thinly sliced
1 (12-ounce) package curry sauce

Instructions:
In a well-oiled skillet, saute onions until slightly softened. Add green beans and stir-fry until bright green (add a tablespoon or 2 of water if needed to keep from sticking). Add red pepper and chicken and stir-fry until just cooked through, 5 to 7 minutes. Add curry sauce and cook for 1 to 2 minutes, or until chicken and vegetables are cooked through, stirring frequently.

Notes:
Chose your favorite veggies, just make sure to add them in the order needed to cook, or parboil them before adding. Substitute broccoli or snow peas for green beans, or choose other colored bell peppers. The same goes with the protein; substitute beef, pork, shrimp or tofu. For a massaman curry, add cooked potatoes and top with avocado.

Chicken Breasts with Balsamic & Garlic

I've had the Food Network Kitchen Making it Easy cookbook for awhile, but I didn't get around to this recipe until last week. Hello keeper.

Chicken Breasts with Balsamic and Garlic

2 T vegetable oil
Kosher salt
Fresh ground pepper
4 boneless, skinless chicken breast halves
2 T flour
2 T unsalted butter, softened
5 garlic cloves, smashed
1 sprig rosemary, plus 4 for garnish
1/3 C balsamic vinegar
1 2/3 C chicken broth

Preheat oven to 350. Heat large skillet over medium-high heat; add oil. Dry chicken, season with salt and pepper. Lay smooth side down and cook, turning over once, for 4 minutes on each side. Transfer to dish and cook for 10 to 12 minutes while you make the sauce.

While chicken cooks, use a fork to work flour and butter into a paste.

Add garlic and 1 sprig rosemary to skillet over medium-high heat and toss to toast slightly, about 1 minute. Stir in vinegar, scraping browned bits and simmer until vinegar begins to thicken, about 1 minute. Add chicken broth and bring to a boil. Whisk in flour mixture a bit at a time and bring to a boil. Simmer until sauce thickens. Season with salt and pepper.

Put chicken on platter, pour sauce over and garnish with rosemary sprigs.

My notes: this made a lot of sauce for my three breasts. So I could see making half the sauce. Also, I omitted the rosemary and it turned out great. The chicken was so tender and flavorful, and the sauce was like a balsamic gravy. I served with acorn squash and salad.

Slow-Cooker Chili Chicken Tacos

I looked back through the archives and I can't believe I never posted this recipe from Everyday Food. Talk about easy.

Slow-Cooker Chili Chicken Tacos

2 pounds boneless, skinless chicken thighs or breasts
4 garlic cloves, thinly sliced
1/2 C prepared tomato salsa, plus more for serving (optional)
1 to 2 T chopped canned chipotle chiles in adobo
1 T chili powder
Coarse salt and ground pepper
8 hard corn taco shells
Cilantro, shredded cheese, lime wedges, and sour cream, for serving (optional)

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 t salt pepper. Cover; cook on high, 4 hours (or on low, 8 hours).

Oven method: preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 C water. Cover; bake until chicken is fork-tender, about 2 hours.

Transfer chicken to a serving bowl, and shred, using two forks; moisten with cooking juices.
Serve in taco shells, with toppings, if desired.

Suggestions: chicken can also be used for burritos, quesadillas and other dishes calling for cooked chicken.

Cranberry Walnut Chicken Salad

I've now learned the key to any good salad is vinegar. So good. I ate this on thin slices of sourdough bread. Yum, yum.

Cranberry Walnut Chicken Salad from Smitten Kitchen

Makes 4 to 6 servings.

4 cups cubed (1/2 inch) cooked chicken (I used a lemon rotisserie chicken)
1 cup walnuts, toasted and chopped (I used a mixed nuts combo since my store was out of walnuts)
1 celery rib, diced into small bits (1 cup)
2 or more tablespoons finely chopped shallot (I used green onions since I forgot to buy shallots)
1 cup dried cranberries
2/3 to 3/4 cup mayonnaise
3 tablespoons tarragon, champagne or white wine vinegar
2 tablespoons finely chopped fresh tarragon or herb or your choice
1/2 teaspoon salt
1/2 teaspoon black pepper

Toss together all ingredients in a large bowl until combined well.

Chicken-Orzo Salad with Goat Cheese

Mmmm, I'm going to have to try this recipe for Chicken-Orzo Salad with Goat Cheese from Cooking Light soon.

Lettuce Salads?

This summer we are going to be on lettuce overload because we've planted a garden with lots of lettuce (and other good things, too) and we've also signed up for a crop share which starts next week. I'm really excited about the challenge of incorporating even more veggies into our menu but also know that I'm going to need to get pretty creative to use what we have.

Last night we had the sort of meal that I think will be more common than not this summer. I threw together what we had around the house with some fresh lettuce from the garden. It was tasty.

Chicken, Pear and Green Bean Salad

Two grilled chicken breasts (cut into bit sized pieces)
Sliced ripe pear
1 c. or so of steamed grean beans (so they are still very crunchy though)
Fresh picked lettuce

Toss with this dressing that I posted the other day.

Do you have a favorite lettuce salad that's a little out of the norm that you could share?

Coconut Curry Chicken

I like Thai food but haven't ever tried cooking it at home, except for an easy boxed Pad Thai we used to always buy. I saw this recipe in Rachel Ray's Everday Magazine and gave it a try. It was easy and good and now that I know Joe will eat this, I will probably try more.

I'd love to hear anyone else's Thai recipes too!

Coconut Curry Chicken

1 1/2 c. white rice (I actually bought Trader's Joe's brown jasmine rice)
2 t. curry powder
1 13.5 oz. can coconut milk
4 skinless boneless chicken breasts cut into strips
2 t. five spice powder

In a medium saucepan, bring 3 1/4 c. salted water to a boil. Add the rice, bring to a simmer, cover and cook for 20 minutes. Meanwhile, in a small saucepan, heat 1 tablespoon olive oil over medium heat, stir in the curry powder and cook for 1 minute. Add the coconut milk and cook until reduced by half, about 7 minutes. Toss together the chicken, five spice powder and 1/2 teaspoon each of salt and pepper. In a large, heavy skillet, heat 2 tablespoons olive oil over medium-high heat until shimmering. Increase the heat to high and stiry fry the chicken until just cooked through, about 6 minutes. Stir in the coconut curry sauce. Serve over the rice.

Grilled Lemon Chicken Skewers

This is a recipe I've made time and time again, as well as the satay dip. I've made this chicken both as just breasts on the grill and skewers. I like the skewer version best.

Grilled Lemon Chicken
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.

Satay Dip
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root*
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice

Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute.

Yield: 1 1/2 cups

*a tip about ginger root. Most recipes only call for a small bit of ginger root. It freezes very well, so you can just wrap it and freeze, then cut a piece off the next time you need some.

White Chicken Chili

Mmmmm, I have made this a few times, including last night. So good and could be low fat depending on which toppings you use. My favorite are a squirt of lime juice and green onions.
White Chicken Chili
1 c. diced onion
1 garlic clove, chopped
1 14 oz. can chicken broth
2-4 chicken breasts, cooked, with broth to equal 14 oz, shredded. (I just add a little water and a bullion cube to whatever chicken broth is left over from cooking the chicken to equal 14 oz.)
1 4 oz. can diced chilies, undrained
2 cans great northern beans, white, drained

18 oz. shoepeg corn, undrained (often sold in 11 oz. cans by Green Giant--I use a 15 oz can of Del Monte fresh cut corn)**
3 T. lime juice
1 t. lemon juice
1 t. cumin seed
1 t. ground cumin

Saute onion and garlic in a little oil. Add other ingredients and simmer to blend flavors, about 20 minutes. When served, garnish with grated cheddar cheese, salsa, sour cream, green onion and avocado. Add slightly crushed tortilla chips if desired.

**When I made it last night, I wasn't paying attention and drained the corn but not the beans. Turned out just fine! Photo from Your Heart Out.

Favorite One Pot Meals - Garlic Chicken Artichoke Soup

I worked at a cafe summers in high school and college and we made this garlic chicken artichoke soup. It is kind of a long process to make but absolutely delish and very hearty...well worth the effort!

5 chicken breasts
fresh rosemary
chopped garlic
olive oil
1 chopped red bell pepper
1 chopped yellow bell pepper
1 chopped onion
4 stalks of celery chopped
4 carrots, peeled and chopped
2 cans of artichoke hearts, chopped
6 C chicken stock
3/4c butter
1/2 – 3/4 c flour
2 C milk or cream or combo of both

Season Chicken w/rosemary & garlic (sprinkle both on top of chicken) & bake in 400 degree oven until just cooked, 20-30 minutes. Remove from oven & cool, then chop.Heat oil in a heavy stockpot. Add the vegetables and cook until tender. Add stock and let simmer.Make a roux using butter and flour. Add enough flour so that the mixture comes together but still is somewhat liquid. Cook until a light brown color. Add the milk or cream and stir until thickened.Pour the roux through a sieve into the vegetable mixture. Let cook until thickened. Add the chicken and artichokes. We also sometimes add Herbes de Provence as a seasoning. Salt and Pepper to taste. Cook until all ingredients are warmed through. 8-10 servings.

Favorite Comfort Food - Chicken Divan

Chicken Divan was on the regular meal rotation growing up and always my brother's request for his birthday dinner. My mom used to microwave the chicken (gross!) and use frozen broccoli. When I started making it in college, I decided to go with boiling the chicken and fresh broccoli. It's a couple extra steps but well worth it in my opinion. When we were little, we used to pick around the broccoli and ask my mom why she couldn't make it with just chicken. Now the broccoli is my favorite part! The leftovers of this may be even better than the dish itself.

Chicken Divan

3-4 Chicken Breasts
2-3 heads of broccoli
5 Slices Lorraine Swiss Cheese (highly recommend using Lorraine Swiss rather than regular - you can get it in the Deli)
3 cans cream of chicken soup
1/2 cup mayo
1/4 cup sherry cooking wine (any white wine works)
1+ teaspoon lemon juice
4 tbsp butter or margarine
1+ cups of Pepperidge Farm Herb Stuffing mix

Put the chicken on to boil and while it is cooking, cut the broccoli up into small pieces. Steam or boil the broccoli until it is crisp tender (will cook more when you bake the casserole). When the chicken is done, cut it up into small pieces and put it into a bowl with a bit of sherry. Mix the chicken soup, mayo, sherry, and lemon juice in a separate bowl and set aside. Melt the margarine or butter and then toss in the stuffing mix until it is coated. Lay the broccoli on the bottom of a large rectangular glass pan. Pour some of the chicken soup mixture over it to cover a bit. Layer the chicken on top of that and pour the rest of the mixture on top of the chicken. Lay the slices of swiss cheese on top and then add the stuffing mixture on top of that. Bake at 350 degrees until cheese is bubbly (about 20 minutes). Serve with rice.

p.s. thanks to mollie for sending me my recipe so i didn't have to type it all over again:)

Spinach and Brie Chicken with Tomato Orzo

Remember my post about brie in a log? This is the recipe I got it for. I made it last night, so good.

Spinach and Brie Chicken with Tomato Orzo

Ingredients
Serves 4
Coarse salt and ground pepper
8 thin chicken cutlets (1 1/2 pounds total)
2 tablespoons Dijon mustard
1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
4 ounces Brie cheese, cut into 8 slices
1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 tablespoon butter
1 tablespoon fresh lemon juice

Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.

Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.

Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

Recipe and photo from here.