Chicken Tortilla Soup (Crockpot)

This recipe is so easy and just the ticket for a chilly day. 

Chicken Tortilla Soup (Crockpot)

2 boneless, skinless chicken breasts
1 green bell pepper, chopped
1/2 red onion, chopped small
juice 1/2 lemon
1 tbsp garlic, minced
1 can kernel corn, drained
1 can Rotel (tomatoes and chiles)
1 4 oz can diced green hatch chilis
48 oz or 6 cups chicken broth
1 bunch cilantro, stemmed and rough chopped
1 tsp cumin
1 tsp chili powder
salt and pepper (to season chicken)
2 tbsp olive oil

Toppings:

crushed tortilla chips per bowl
monterrey jack cheese
sour cream

Combine main list of ingredients in crockpot, and cook on high for 4-5 hours.  Remove chicken and shred, and return to pot.  Serve immediately, or set to low until ready to serve.  Alternately, cook on low for 7-8 hours (just enough time to set the crockpot and go to work!).

This recipe is on the spicy side, but the toppings do well to cut the heat, but still allow a nice spicey note at the end.  This will definitely make it into rotation at our house!

Chicken and White Bean Chili (Crockpot)

This next recipe is a family favorite and was passed to me, after begging, via my husband's aunt.  It originally hails from a 2002 edition of Bon Appetit magazine, and I can certainly see how this recipe continues to be shared again and again, years after its original publishing date...

Chicken and White Bean Chili (Crockpot)

1 pound dried small white beans (I used navy beans)
16 oz. canned diced green chilis – mild, including liquid in can
¼ cup (1/2 stick) unsalted butter
2 large onions, chopped
1/3 cup all purpose flour
4 cups chicken broth
3 cups half and half
4 cups shredded cooked chicken (See Easy Crockpot Rotisserie Chicken)
1 tablespoon chili powder
1 tablespoon hot pepper sauce
1 tablespoon ground cumin
2 teaspoons salt
½ teaspoon white pepper

1 cup sour cream
1 ½ cups grated Monterey Jack cheese
prepared green chili salsa
fine chopped red onion for garnish

Cook whole chicken in crockpot the day/night before, via instructions linked above.  Or otherwise cook/purchase chicken, and shred as desired.

Place beans in large pot or bowl with enough cold water to cover by at least 3 inches. Let stand overnight. Drain beans, return to pot. Add enough cold water to pot to cover beans by 3 inches. Simmer until beans are almost tender, stirring occasionally, about 1 hour. Drain well.

Note: You can do this all on the same day by following directions on package to boiling the beans and then letting them simmer.

Melt butter in clean heavy large pot over medium heat. Add onions and sauté until tender, about 15 minutes. Add flour and stir 5 minutes (do not brown). Gradually whisk in chicken broth and half and half. Simmer gently until thickened, about 10 minutes. Add reserved white beans and roasted chilies, shredded chicken, and next 5 ingredients. Simmer gently to blend flavors, about 20 minutes.

Note: At this point, you can add chili to your crockpot if you choose.  Set to low until just before serving, I left mine for 3-4 hours.

Add grated cheese and sour cream to chili; stir just until chili is heated through and cheese melts (do not boil). Ladle chili into bowls and garnish with cilantro, green salsa and chopped red onion. Serve.

Makes 10 to 12 servings.

Chicken and Broccoli Casserole

Every now and then I think back to my childhood, and remember my favorite meals that my mom used to make.  Tuna Melts, Sloppy Joes...and Chicken and Broccoli Casserole.  I have made a few modifications to this recipe over the years, but the flavors and textures remain the same.  This is a relatively easy recipe, sure to please even the picky little ones in your family.

Chicken and Broccoli Casserole

3 boneless, skinless chicken breasts
2 -3 large broccoli crowns, flourettes only
1-2 medium onions, chopped
2 cans cream of chicken soup
1 cup milk
2 cups shredded cheddar/jack cheese
3 tsp unsalted butter
1 tbsp olive oil
1/2 tsp garlic powder
1 tsp cumin
1 tsp salt
1/2 tsp pepper

Preheat oven to 350 degrees.

Season chicken breasts with salt, pepper and garlic powder.  Meanwhile, set a non-stick skillet on medium to medium-high heat with olive oil.  Once oil has thinned, add chicken breasts and brown both sides, 8-10 minutes.  Then remove chicken to a plate to rest.

In same pan, add onions and cook until translucent and slightly carmelized, 5-7 minutes. 

Then add soup, milk, butter, and remaining seasonings, and stir until smooth.  Consistency should be of a thin gravy, not lumpy (aside from onions).  If its too thick, add a little bit more milk until it is thinned out.  Adjust seasonings to your taste.  Add 1/2 of the cheese at this point, and stir until incorporated.

Meanwhile, chop chicken into cubes, and then add into sauce.

In a 9x12 glass baking dish, lay broccoli flourettes in an even layer across the bottom.  Pour sauce/chicken mixture over broccoli, make sure all broccoli is covered.  Sprinkle remaining cheese overtop.

Cook for 20-25 minutes, or until slightly browned and bubbly. 

Serve with freshly steamed basmati rice (add a touch of butter and garlic salt to water, prior to boiling for a nice hint of flavor).

Crockpot Salsa Chicken

Oh, hi.  Its been a while, yes?  I could list excuses, but I won't.  But I promise, they're all good ones!  In fact, this recipe is a good one too.  So good I had to pop in and post it! 

Crockpot Salsa Chicken

Here's what I used:

4-5 boneless skinless chicken breasts
1 cup good salsa (I used Jack's "Garden Fresh Gourmet" Special Salsa in Medium)
1 cup water + 3 cubes bullion (OR) 1 cup Chicken Stock
1 green bell pepper, rough chopped
1 large onion, rough chopped
1/2 lb cherry/plum tomatoes, stewed (instructions below)
1 tbsp minced garlic
1 tsp salt
1 tsp Tony Chacheries (or other cajun seasoning)
1/2 tsp black pepper
1 tbsp cumin

For Plating: white rice, shredded mexican cheese blend and lite sour cream. 

Here's what I did:

Prepare the tomatoes by adding them to boiling water.  Allow water to return to a boil, and then remove from heat.  Gently peel away skin from the tomatoes, and set aside.

In the crockpot, add all ingredients, and cook on high for 5-6 hours, or low for 8-9 hours.

As a final step, remove chicken and chop into 1" slices, cubes, or shred with two forks, if desired.

We served this with white rice, and several typical "mexican" toppings or fixings.  Feel free to add what your group would enjoy.  Fresh chopped cilantro and jalapeno's would be a really nice addition.

Pan Roasted Chicken with Mushroom Quinoa Risotto

I have been looking for a good recipe to use Quinoa, and I think I have found it!  I was excited about using Quinoa (pronounced "kee-noa") for the first time.  Quinoa is a gluten-free grain, high in essential amino acids and a complete protein source - making it an excellent choice for vegetarian's as well as health-conscious folks looking to make the best choices in their food selections.

My inspiration for this recipe was a Bon Appetit recipe, that I altered in a few ways.  I first reduced the amount of white wine, and replaced 1/2 of the quantity with chicken broth.  Also, shitake mushrooms are hard to come by, so I substituted white button mushrooms for them.  Finally, I added chicken breasts to pair with the risotto to make it a more complete "dinner".

Pan Roasted Chicken with Mushroom Quinoa Risotto

Here's what I used:

4 boneless, skinless chicken breasts
2 tsp dried thyme
1/4 cup dry white wine
1/4 cup chicken broth
1 tbsp olive oil
S&P

1 cup dried, rinsed quinoa
2 cups water
1/2 cup dry white wine
1/2 cup chicken broth
1 tsp dry thyme
1 med onion, chopped
1 tsp chopped garlic (1 clove)
6-8 button mushrooms, stemmed, sliced thin
6-8 oz package bella (crimini) mushrooms, stemmed, sliced thin
shredded parmesan (topping, optional)

Here's what I did:

First I added olive oil to a non-stick skillet and set to medium heat.  Meanwhile I rinsed, patted dry, and seasoned the chicken breasts with thyme, salt and pepper.  Once oil is heated, add chicken (should sear) for 3-4 minutes per side.  Once a light browning has been achieved, add the white wine and chicken broth, and let cook for another 6-8 minutes, flipping 1-2 times.

Meanwhile, set a medium pan to boil with water and salt for quinoa.  Add rinsed quinoa and cook for 13 minutes at a simmer, covered, or until all liquid is absorbed.  Remove from heat.

Once chicken is well-cooked, or has reached an internal temperature of 160, remove from heat and set aside.  Add olive oil to same pan with juices from chicken remaining.  Saute onions for 5 minutes, add garlic and cook for another 30 seconds.  Add mushrooms and thyme, and saute until mushrooms are heated through.  At this point, add white wine and chicken broth, and let simmer for 3-5 minutes, or until liquid becomes slightly thicker. 

Add mushroom mixture to quinoa pan, and incorporate all ingredients.

Plate mushroom quinoa with chicken.  The original recipe suggests topping this with grated parmesan, however we did not really like that combination.  So I would suggest trying it out to see if you like it, otherwise omit.

Chicken Tagine with Fennel and Onion

This recipe is another Bon Appetit find that I had dog-eared for later.  I love Chermoula, another Moroccan dish, so I was sure that Chicken Tagine would be right up my alley.  I did make several modifications from the original recipe.  Nick hates olives, so I swapped in onion for them.  I also added wild rice to the plating of this, as we usually try to pair dinners with a starch, but it can be easily left out, so that the final product is more of a stew.

One thing I love about the results of this dish is that it reminds me of Tom Yum soup at a Thai restaurant.  Something about the lemon citrus, paired with a broth and a hint of heat from the cayenne really rang true to my taste buds.  I will definitely be adding this to my rotation of C2B Kitchen Classics (I just made that up).  ;)

Chicken Tagine with Fennel and Onion

Here's what I used:

1 tsp ground cumin
1/2 tsp paprika
1/2 tsp kosher salt
1/4 tsp cayenne pepper
6 skinless boneless chicken thighs (1 1/2 pounds)
2 tbsp olive oil, divided
2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
2 cups low-salt chicken broth
2 tbsp fresh lemon juice
1 white onion, chopped
1 cup coarsely chopped fresh cilantro
1 bag 90 second Wild Rice from Uncle Ben (gasp.)

Here's what I did:

Mix all spices in a large bowl. Cut chicken crosswise into thirds. Add chicken to bowl of spices, and stir to coat.

Add 1 tbsp oil to large non-stick stock pot (I used my Mario Batali Dutch Oven) over med-high heat.  Brown chicken, about 2 minutes per side, and then remove.  Add 1 tbsp oil, fennel and onion to same skillet. Sauté until golden brown in spots and onion is translucent, about 5 minutes. Return chicken to pot, add broth and lemon juice. Bring to simmer, scraping up browned bits from the bottom of the pot. Cover, reduce heat to low, and cook until chicken is cooked through and sauce begins to thicken, about 20 minutes. Stir in cilantro just before serving, and add salt and pepper to taste.

I plated this in a soup bowl, with about a cup of rice, topped with 2 heaping ladles of chicken, vegetables and broth.

Chicken Piccata with Spinach Fettucine

This recipe is one of my favorites, it never fails to please.  It also keeps well, and the breaded cutlets make an excellent snack or sandwich later.  I have made this for fancy dinner parties, intimate dinners for two, family gatherings, etc. and in all cases, it was a winner.  I like to pair it with Colavita Fettucine Nests because the dried pasta ends up so tender, and the nests are perfectly divided into quanties for each person.  So if I have 2 people, I use 2-3 nests, and so on...and the proportions work well.

Chicken Piccata with Spinach Fettucine (for 2)

Here's what I used:

2 boneless, skinless chicken breasts
1/2 cup all-purpose flour (bowl #1 for dredging)
1 extra-large egg (bowl #2 for dredging)
1/2 tablespoon water
3/4 cup italian bread crumbs (bowl #3 for dredging)
Olive Oil
3 tablespoons unsalted butter
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine

Sliced lemon, for serving
Chopped fresh parsley leaves, for serving

Here's what I did:

Preheated oven to 400 degrees.

For preparation, I first rinsed, dried, and then pounded the chicken breasts to 1/4" thickness, by placing the breasts individually in a large ziplock bag, and then pounding flat with a mallet (you can also use the bottom of a drinking glass).  I also set up the three shallow bowls for dredging the chicken.  In the first bowl, mix flour, 1/2 tsp salt and 1/4 tsp pepper.  In the second bowl, beat egg and water together.  Fill the third bowl with bread crumbs.

Prior to dredging the chicken, season both sides of each breast with salt and pepper.  Then, dredge each chicken breast in the Flour, then Egg, and finally Bread Crumb Bowls.  If there are any bare spots, re-dredge with egg, and then bread crumbs to ensure an even coating.

Once chicken is fully breaded, heat 1 tbsp olive oil in non-stick skillet over medium heat, 2 minutes per side.  Then add to a cookie sheet and allow to bake in oven for 5 to 10 minutes.

Meanwhile, set a large stockpot of water to boil for the pasta.  Cook pasta as directed, for an al dente finish.

For the sauce, over medium heat, melt 1 tbsp of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine.

Plate pasta, with chicken overtop, and then drizzle with sauce.  Add chopped parsley overtop for garnish.

This is an instant classic.  Enjoy!

Chicken, Mussel and Scallop Paella

My sister was in town from accupuncture school for Easter and spring break and specifically requested my Dad's Paella.  In turn, my Dad had received Iranian Saffron from a friend who had done some travelling, and he was excited to use it.  Saffron must be used sparingly, and tends to be costly, but you need so very little of it...and the result is really impressive and different from your standard fare.

Paella usually has chicken as well as several seafood components.  Choose your favorites and mix and match!

Chicken, Mussel and Scallop Paella

Here's what we used:

3 boneless skinned chicken breasts – cut in 1” cubes
4 medium sized andouille sausage – sliced about ¼” thick
4 Tbsps olive oil
1 cup chopped onion
2 cloves garlic
1 ½ cups of medium or long grain white rice
1 tsp salt
1 tsp pepper (I generally pepper to taste – I like a bit of heat in the dish)
1 tsp saffron threads
4 cups chicken broth
1 lb of shrimp – shelled and deveined
1 lb of scallops – small Patagonia scallops are great for this
1 lb of fresh mussels
2 cans artichoke hearts – cut into ½” cubes
1 jar pimentos - chopped
½ cup of peas (we used frozen)
Several springs fresh rosemary
Optional – 8 lobster or crab claws

Here's what we did:

In a large flat bottom pan (I use a special covered paella pan but any large flat bottomed pan with a lid will work), brown chicken in olive oil. Once chicken is brown add onion and garlic, cooking all til brown. Remove from pan and reserve – save some of the pot liquor for the next step.

Add rice to pan and cook until golden and transparent. Add salt, pepper and chicken stock bringing all ingredients to a boil – dissolve saffron threads and add chicken, onion and garlic back to pan. Cover and cook on low for 30 minutes.

Add shrimp, scallops, mussels, artichoke, pimentos, peas and lobster/crab (optional) to pan. Cover and let steam for 20 – 30 minutes (check to see when mussels have opened – good sign its ready). Let the paella rest covered for about 10 minutes before serving. Garnish with parsley or cilantro (adds a nice flavor).

Serve with fresh lemon slices. The ingredients are pricy but the end result is fantastic – ensure you taste along the way to bring out the flavors you enjoy. The smell of the finished paella is worth the price alone!

Chicken Saltimbocca with Sauteed Mushrooms and Israeli Couscous

Nick picked this recipe out of our Giada de Laurentiis cookbook, and I ended up making it.  While preparation is detailed/tricky, this is a great meal to wow guests or really surprise a special someone.  We had leftovers, too.  Yummm.





Chicken Saltimbocca

Here's what I used:

3 chicken cutlets, pounded to evenly flatten
6 slices prosciutto
1 16 oz package frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan or Parmesan/Mozzarella mix
1 (14-ounce) can low-salt chicken broth (or 2 cups water & 2 cubes bullion)
2 tablespoons fresh lemon juice
S&P

2 cups button mushrooms
1 cup uncooked israeli couscous
garlic salt

Here's what we did:

Nick pounded the chicken breasts flat with a mallet on the cutting board until they were about 1/4" thick.  Then he seasoned both sides of each cutlet lightly with S&P.  He also microwaved the frozen spinach in a bowl with a little water for 2 minutes, until thawed, and then drained off the excess water.  Then he drizzled 1 tsp of olive oil and lightly seasoned spinach with S&P.

Then he had leave to get his hair cut...

So I picked up where he left off.  Laying slices of prosciutto across each chicken breast, then a few heaping spoons of spinach, and finally a generous 1/3 of the cheese.  Once all ingredients were on the chicken breast, I rolled them together, and used my cooking rubber bands to hold the rolled chicken together.  I needed two across the width, and one across the length to hold them together.  You can also use toothpicks, but we didn't have any...and the bands are super easy.

Next I added the remaining olive oil to a large nonstick skillet and set it on a med-high flame.  Once the oil was hot, I added my chicken rolls and allowed them to lightly brown on all sides, for about 2-3 minutes total.  Then I added in the lemon juice and chicken stock, turned down to a simmer, covered, for another 8 minutes, turning once midway through.

Meanwhile, in another pot, I sauteed some button mushrooms with 1 tsp of olive oil and garlic salt, and also added the remaining spinach.  I set 1 cup of water and garlic salt to boil in a small saucepan, and cooked my israeli couscous as well.

Once the chicken was cooked through, I removed the cooking bands, and plated each chicken roll with the couscous and spinach and mushrooms.  It was delish.  Give it a try!

Lemon Oregano Chicken with Roasted Vegetables

I have really been slacking in the kitchen lately.  Nick went to New Orleans for 4 days and during that time, Sydney Grace and I just ate what we wanted...simple, quick, easy meals that are probably not worth mentioning.  I assume most of you can make boxed mac n cheese, yes?  ;)  And turkey dogs with ketchup that ends up all over little hands, trying so carefully to dip each little wedge before popping into her little mouth.  With a resounding "MMmmm Mommy!"  Who can argue with that?

But I did start up again last night.  Yes I did.  And it was a good one, let me tell you.  And 100% my own creation, which is not usually the case.  The key to this recipe, I think, is the fresh oregano.  While I usually substitute dried herbs for fresh, when I don't have the fresh on hand, fresh oregano is really key to this one.  And let me tell you, the aroma that filled my house with this one....oh man, I could bathe in it.

Lemon Oregano Chicken with Roasted Vegetables

Here's what I used:

1 6 lb chicken fryer
1 large lemon
1 bunch fresh oregano (1/2 chopped, 1/2 on the stems)
3-4 tbsp olive oil
S&P
Garlic Powder

4 large red potatoes, cubed into 1-2" pieces
1/2 bag small carrots
2 medium onions, cubed into 1-2" pieces

Here's what I did:

Preheat oven to 350 degrees.  Rinse and pat chicken dry.  Line roasting pan with foil to save on cleanup.

Season inside and outside with S&P and Garlic Powder in a nice, even coat.  Squeeze lemon juice from 1/2 of the lemon on the inside and outside of the chicken.  Then stuff the lemon into the bird.  Drizzle the outside of the chicken with 1-2 tbsp of olive oil, to coat.  Finally, sprinkle 2 tbsp of chopped oregano leaves over the bird.

Meanwhile, in a large bowl, combine 2 tbsp chopped oregano with the juice from the remaining lemon 1/2 and the remaining 1-2 tbsp of olive oil and season with S&P.  Add vegetables and stir to coat all veggies evenly.

Add remaining lemon and oregano (on stems) into the bird.

Using kitchen twine, or cooking bands, secure drumsticks together, tightly against the bird.  This will help seal in moisture, and keep the legs from getting dried out.  Also, fold the wings back behind the bird, for the same reason.

Cook the chicken for 30 minutes, and then add vegetables to the base of the pan, inside the foil. 

Cook an additional 45 minutes - 1 hour, or until bird registers 160 degrees with a meat thermometer and potatoes are fork tender (give way when you stab them with a fork).

I find it helps tremendously to re-apply olive oil 1-2x throughout the baking.  The skin of the chicken still gets really nice and crispy, without being tough or stringy underneath.  I just put my thumb overtop the olive oil bottle, and allow the oil to drizzle over the chicken and vegetables.

This turned out really, really nice.  The potatoes had a nice, crusty browning to them, and the skin of the chicken was crispy, fragrant and really yummy.  While Sydney didn't make it till the end of the cooktime (daylight savings has us all thrown off!) she does have some delicious chicken and roasted veggies waiting for her in her lunchbag today!

Chicken Parmesan with Whole Wheat Spaghetti

I don't have a witty intro for this one.  Plain and simple I used the preparation from a favorite Barefoot Contessa Chicken Piccatta recipe, and then modified the second 1/2 of the recipe and went towards Chicken Parm vs. Chicken Piccatta.  It was yummy, and Sydney loved the pasta, which she calls "newls" (instead of noodles) and the chicken ends up with a crunchy exterior much like a crispy chicken finger.  :}

Chicken Parmesan

Here's what I used:

3-4 thin chicken breasts (or you can flatten regular ones with the bottom of a glass or w/ a meat pounder)

In three separate bowls for dredging:

1.  1 1/2 cups AP Flour
     1 tbsp kosher salt
     1/2 tbsp black pepper

2.  2 eggs, beaten
     1 tsp water

3.  2 cups italian bread crumbs

2/3 pound fresh mozzarella, sliced into thin rounds
2-3 tbsp olive oil

1 box whole wheat spaghetti
1 jar good pasta sauce (I used a sweet basil variety that we like)

Here's what I did:

The first step of this recipe is prep. 

Preheat the oven to 300 degrees.

Wash and rinse chicken breasts, and then pat dry.  If you have regular chicken breasts (not thin), an easy way to flatten them is to put each breast into a large ziplock bag, or between saran wrap, and pound them flat with the flat bottom of a drinking glass or with a meat pounder device until the reach about 1/8" thick.

Set up the dredging stations as well, using three shallow bowls for the Flour, Egg Mixture and Bread Crumbs, in that order.

At this time I also set a large pot of water to boil for the pasta.

Once the chicken is prepped, dredge each piece in the flour, egg mixture and then bread crumbs.  Make sure that they are evenly coated and that no flour is showing through.  If there are spots that did not coat, redredge in egg and breadcrumbs until completely covered. 

In a non-stick skillet, brown chicken breasts for 2-3 minutes per side on medium heat with 2-3 tbsp of olive oil, or until just golden brown, and then set aside on a foil-lined cookie sheet.  I usually make enough for two skillets worth of chicken, so in between, I put my first batch in the oven, while the second batch cooks.  Once all chicken has been browned, add 2 mozzarella slices to the top of each chicken breast, and cook until cheese has melted and just started to brown on top.

Meanwhile, cook pasta to al dente and warm up your pasta sauce.

I plated about 1 cup of pasta alongside each chicken breast and topped with the sauce.  Sydney LOVED this, Nick loved it, and I really like it.  I usually shy away from recipes with pasta or breaded chicken, but this was healthy and the portions were perfect.  We also have leftovers.  You can easily reheat the chicken breasts in a toaster oven or regular oven at 350 for about 5 minutes.

Easy Baked Chicken

I had a 6 pound whole roaster chicken sitting in the bottom of my fridge, begging for an opportunity to be cooked. Unfortunately we're also running low on some staple items in the kitchen that might usually lead me to make an old faithful recipe with balsamic vinegar or rosemary and lemons. So I turned to a women's league cookbook from cajun country called "Talk About Good II" that was given to Nick by some good friends of ours in Louisiana.

Simple, simple, simple.

Here's what I used:

1 6 pound whole roaster
1/2 cup soy sauce
garlic powder to taste
poultry seasoning (I used Goya) to taste
bake-safe rubber band (got these for christmas, they rock)

Here's what I did:

Preheated oven to 350.

Lined my roasting pan with foil, so that I didn't have to chisel off dried soy sauce later, and replaced roasting rack. Rinsed my chicken under luke-warm water, removed and discarded giblets, and patted chicken dry. Placed it in roasting rack, breast side up, and folded wings back behind the bird (to keep them from getting too crisped). I then liberally covered the visible parts of the bird (not underside, though you could do this too) with Goya seasoning and garlic powder. Once the bird was well and evenly covered with seasoning, I pulled the legs together and secured them together with my oven-safe cooking rubber bands (thanks for the cool kitchen gadget, Mom!), drizzled the bird with the soy sauce, and placed it in the oven, one rack lower than center.

I cooked the bird for 1.5 hrs, basting with soy sauce in the bottom of the pan 3-4 times throughout. By the end of the cooking time, the soy sauce had started to thicken and begin to burn - creating not the greatest aroma in the kitchen...but it didn't hurt the chicken or its flavor.

Nick cut up the chicken and we had it with steamed green beans and yellow squash, with just a hint of butter, salt and pepper. The chicken was very moist and not over-seasoned. The skin was very nicely crispy. I would definitely repeat this recipe, but maybe add some cajun seasoning next time, or kick up the asian flavors by adding some sesame oil to the drizzle/baste aspect of the recipe.

Cajun Chicken Soup

This is a recipe that I used to cook regularly in the winter months while Nick and I lived in Arlington, VA. We'd invite a few friends over for football, put a few logs on the fire, make this soup and enjoy it with some crusty, rustic bread. Just the ticket for a chilly winter day.

Cajun Chicken Soup

Here's what I used:

1 chicken, cut in parts (including back & neck if you can find it)
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 tbsp chopped garlic (I used pre-chopped garlic from a jar)
3 quarts water
3 tbsp salt
1 tsp Tony Chacheries (or other Cajun seasoning)
2 tsp black pepper
1 large can crushed tomatoes
1 bag egg noodles (or linguini/spaghetti broken into 2-3" pieces)

Here's what I did:

Add chicken, water, seasonings and all vegetables to a large stock pot or dutch oven. Bring to a boil, and then down to a simmer for 50 minutes, or until chicken is cooked through. Remove chicken from the pot and take off skin. Take meat off the bone and rough chop into bite size pieces, about 1" cubes. While chicken is removed, bring soup back to a boil and add egg noodles. Allow to cook for about 10 minutes. Once noodles are cooked through, add chicken back into soup and serve.

This soup is so flavorful and rich, while still being healthy, fresh and yummy. Really hit the spot. In fact, this is what I will be having for lunch today, too!!

Spinach and Goat Cheese Stuffed Chicken Breasts & Mashed Turnips

Life has been crazy lately. Work has blown up, and so creative meals have lately become slim in my home. BUT, this past Saturday I DID put together a recipe and shopping list completely comprised of recipes from my South Beach Cookbook.

The one I made last night was easily one of the most tasty and succulent chicken recipes I've ever made. Sooo juicy and oozing melted goat cheese. YUMM.

Spinach and Goat Cheese Stuffed Chicken Breasts

Here's what I used:

2 boneless, skinless chicken breasts
4 oz goat cheese
1/2 lb. fresh spinach, stems removed
2 cloves garlic, minced
4 tbsp olive oil

Here's what I did:

Preheated oven to 400 degrees.

First I rinsed my chicken breasts and patted them dry. Then I cut a pocket into the side of each breast with a sharp paring knife, 1" from the back and sides of breast, but deep enough to fit my filling. I seasoned the inside and outside (both sides) with salt and pepper.

Next, I added 2 tbsp of olive oil into a skillet, and added my garlic. I let the garlic cook for about a minute on medium heat, until fragrant, and then added the spinach leaves. I allowed the leaves to wilt and turn dark, about 6-8 minutes, stirring regularly to allow all leaves to heat up.

Once my spinach was wilted, I brought my skillet over to the counter and divided it into two portions. Using my kitchen tongs, I added 1/2 of the spinach to each chicken breast pocket. Then I cut the goat cheese into several 1/8" or so slices, and added that on top of the spinach in the pocket. Finally, I pressed the top of the pocket down firmly over the filling to meld the ingredients together.

Reusing the same skillet as before, I added the remaining 2 tbsp of olive oil on medium-high heat. I carefully added the chicken breasts to the skillet, careful to keep ingredients together in the chicken. Cooked the chicken for 3 minutes per side, and then placed them on a foil-lined cookie sheet. Then placed the sheet in the oven for 8-10 minutes.

If you like to use a thermometer, the chicken breast should register at about 160 degrees. Allowing it to rest outside of the oven, it will still cook a few more minutes, and the juices will remain in the bird.

Mashed Turnips

Here's what I used:

3 turnips, skinned and cubed
1/4 cup mexican cheese blend
1/4 cup fat free (or regular) sour cream
S, P & Garlic Powder

Here's what I did:

Added cubed turnips to large pot of boiling water. Allowed to cook until fork tender, about 15 minutes or so. Drained and set back on stove top to evaporate any remaining water off turnip cubes. Added cheese, sour cream and seasonings and then mashed liberally with a potato masher. Alternately, you could mash with the bottom of a drinking glass or use a food processor to reach desired consistency. I like a slightly chunky texture, so I did about 15-20 good mashes, and then allowed more liquid to cook off. After about 10 minutes on low heat, most of the turnip liquid had cooked off.

I didn't tell my husband what this was. I think he assumed lumpy potatoes. I KNEW if I told him they were turnips he wouldn't eat them!! So instead he said "what is this? its good!" I laughed and told him turnips. He didn't even know what they were - but that would have been enough for him to NOT eat them.

Review wise, this one was strong. We both commented that the moisture in the chicken easily rivalled a great restaurant, and definitely beat most. There is such a fear of undercooking chicken that it is often overcooked, stringy and dry. Not these bird boobs. They were awesome. And the goat cheese oozed out with the delicately garlic flavored fresh spinach. Very, very good.

Mia's Chicken Enchiladas

Fall is starting to appear. Crisp air in the morning and a chilly breeze remind me that the leaves will change soon, and sweater weather will be here in no time at all. With that comes heartier meals like stews, casseroles....mmmm...some of my very favorites. One of those is my grandmother's Chicken Enchiladas. I have been enjoying this recipe since I was a child...and now enjoy making it for my own family.

Mia's Chicken Enchiladas

Here's what I used:

1 package corn tortillas
3-4 boneless/skinless chicken breasts
1 bag/block shredded cheddar cheese
2 cans cream of chicken soup
2 cups chicken stock (I used bullion cubes and water)
1 can Rotel (spicy tomato/green chilis)
2 tsp cumin
S&P
1/2 tsp cayenne pepper
1 onion, diced
1 clove garlic, minced
1 stick butter
2-3 tsp olive oil

Here's what I did:

First I prepared my chicken for a quick sear, by seasoning with S&P (both sides) and 1 tsp cumin. Then I added olive oil to a non-stick skillet and seared my chicken for 3 minutes per side on med-high heat. This adds a layer of flavor that boiling would not.

Meanwhile, I cut all corn tortillas into halves, and lined the bottom of a large glass casserole dish with the tortillas, I used about 8 tortillas, halved, to cover the bottom of the dish.

Once the chicken was seared, I removed them to a plate to rest. Added the butter to the same skillet that the chicken was in, and added my diced onions and minced garlic. I allowed them to soften, cooking about 8 minutes. Once translucent, I added my chicken stock, Rotel (juice too!), cumin and cream of chicken soup, stirring to remove any lumps. I allowed this mixture to cook down on high heat for about 20-25 minutes. You want to achieve a silky, gravy-like texture prior to adding to casserole dish. At the very end, once texture looked good, I added my chicken (chopped/torn into 1"ish pieces) into the mixture.

Now it was time to assemble the enchiladas. I added 1/3 of my chicken/sauce mixture to the casserole dish, and then topped with 1/3 of the shredded cheese. Then I laid another layer of halved corn tortillas, another 1/3 of the chicken/sauce, and then an other 1/3 of cheese. Finally, I added the third layer of corn tortillas, the remaining chicken/sauce and topped with cheese.

Cooked at 350 for 15-20 minutes, until bubbly and slightly browned on top.

The hubbs and my dad both agreed that this was my best rendition of this family classic. I attribute it to the use of the Rotel (the original recipe only calls for a small can of green chilis, but I used a large can of tomatoes/chilis instead) and the cayenne. This dish had a great Kick, and I can't wait to enjoy it a second time for lunch - I'm sure it will taste even better!!

Crispy Roasted Chicken with Roasted Fingerling Potatoes and Cauliflower

The name of the game Friday night was Roasted. I received my October issue of Bon Appetit magazine, and did a quick search for a recipe that would jive with the bone-in, skin-on chicken breasts that I had. Luckily for me, there was a recipe that fit, and lo and behold the fingerling potatoes that I'd bought were also part of the pairing. What are the chances?? I modified it a bit as I didn't have a whole chicken as the recipe calls for, and thus was missing the gizzard and neck (for making a gravy), so this is more of an omage to the recipe than an actual "copy".

Crispy Roasted Chicken

Here's what I used:

3 bone-in, skin-on chicken breasts
3-4 tbsp good olive oil
One lemon, sliced into 6 rounds
S&P

Here's what I did:

Preheated oven to 400 degrees F. Arranged one rack in the center of the oven, and one rack at the very bottom (for my vegetables - recipe below). Generously S&P the chicken breast and drizzle with olive oil, ensure breasts are evenly coated with oil. Lay 2 lemon slices over each chicken breast. These cooked for about 25-30 minutes. I used a meat thermometer to make sure they were at safe poultry temp, and not dry. The minute they hit 165 I pulled them out.

Roasted Fingerling Potatoes & Cauliflower

Here's what I used:

1 bag fingerling potatoes, chopped into 1/2" rounds
1/2 head cauliflower, chopped into small flourettes (about 1" pieces)
4-5 tbsp good olive oil
S&P

This is so easy... Prepare a cookie sheet with foil or other nonstick coating/cover (I wish I had done this, I lost a lot of crispiness off the potatoes that stuck to the bottom of my cookie sheet. Waaaah!!). In a bowl, coat vegetables in olive oil and sprinkle generously with S&P. Lay out in single layer on cookie sheet. Cook for about 15-20 minutes, turning once or twice throughout to ensure crispiness on all sides of vegetables. Potatoes should have crispy outer coating.

Since these two parts can cook together in the same oven, same temperature...its a great recipe to sort of "set and forget". You're not having to make a sauce while watching a timer, etc. The chicken was perfectly cooked, JUST right. You can really taste the lemon on the skin as well, subtle but delicious.

Chicken Chevre with Creamy Basil Polenta

This chicken recipe is soooo SIMPLE. It packs a gourmet punch without the effort or skill required. Sounds perfect to me. Also, I have never tried to make my own polenta, but its so inexpensive (corn meal and chicken stock, basically) and a very yummy, different starch to serve. It only takes about 15 minutes to make, too!

The original Barefoot Contessa recipe requires skin-on chicken breasts (which is the BETTER way to do this), but another way to do it, is to cut, lengthwise, into the top 1/3 of the chicken breast (skinless) and stuff it that way, being sure to smooth the flap back over the stuffing when finished and before oven time.

Chicken w/ Herbed Goat Cheese & Basil

Here's what I used:

3 skinless chicken breasts
4 oz Herbed Goat Cheese (Chevre, en francaise)
6 large, fresh basil leaves
3-4 tbsp good olive oil
S&P

Here's what I did:

Preheated oven to 375 F. Cut 1/3 lengthwise slit into chicken breasts to create a pocket for my stuffing. Seasoned entire chicken breast with S&P. Sliced the Chevre (cheese) into 6 or so pieces, and laid them inside pocket, followed by 2 basil leaves each. Smoothed top flap of chicken back over top of stuffing. Drizzled generously with olive oil. Let bake for 35 to 40 minutes.

ALTERNATIVELY:  Carefully separate three sides of the skin off of a bone-in, skin-on breast, and place cheese and basil leaves underneath.  Replace skin overtop the cheese and basil, and season.  Amazing.

~

Creamy Basil Polenta

Here's what I used:

1 cup cornmeal
4 cups chicken stock
1 tsp minced garlic
1/3 cup shredded parmesan cheese
1/2 cup whipped cream cheese
1 tbsp julienned basil (roll into cigar shape, and cut widthwise)
S&P

Here's what I did:

Brought chicken stock and garlic to a boil in large nonstick stockpot. Once boiling, brought down to med/low heat, and slowly added cornmeal, whisking constantly to break up lumps. I then turned my flame down to low, and stirred constantly for 7 minutes. If you leave it, the polenta will burn/stick to bottom of pot, so you really have to watch it. Then, with a spatula, I mixed in the parmesan, cream cheese, basil and S&P.

I served the polenta immediately. Its not something that you can easily reheat, so make sure you time it towards the end of your meal preparation, and once your protein is nearly done. I added a large dollop to each plate, and then set my chicken breasts on top. I think this also would have been great with some sort of drizzle, so I might try that next time.

For reviews, my husband liked the chicken, as always. It is a meal favorite of ours. On the polenta, I don't think he's ever had it before. He did say it was a lot like mashed potatoes, but could have used a bit of a kick. I suppose I could add red pepper flake or maybe a touch more black pepper next time. I have no review from Sydney, due to the fact that she passed out cold at 6pm...about 20 minutes after we arrived home. I'm guessing growth spurt or missed 2nd nap. We missed her last night.

Just a note...& Crispy Garlic-Thyme Chicken Breasts

Tuesday night my friend and hairdresser came over to do hair. My hair, my husband's hair, his cousin and her two kids hair, and my sister's hair. Dinner did not get cooked, but rather ordered. Pizza that was. It was yumm.

Wednesday night I went riding. Wheeeee!! Thus, another non-cooking night for me. Nick did make a yummy herbed chicken that he braised in butter and olive oil. MMmmmmm. I'll try to find the recipe.

Found it!

Crispy Garlic-Thyme Chicken Breasts (Douglas Keane of Cyrus in Healdsburg, CA)

Here's what he used:

2 large chicken breasts (w/ bones & skin)
1 tsp salt
1 tsp black pepper
1 tbsp canola oil
2 cloves unpeeled garlic
4 sprigs thyme, picked
2 tsp butter

Here's what he did:

Preheat oven to 375 F. Season both sides of chicken w/ S&P, and let sit for 5 minutes. Meanwhile, warm large saute pan over high heat, 2 minutes, then add canola oil. Place chicken in pan, skin side down, and shake pan to prevent sticking. The chicken should glide on tow of oil and should "crackle", continue to cook until skin is light brown.

Put entire pan into oven for 10 minutes, skin side of chicken still down. Flesh side of chicken should still be raw, don't worry.

Pull pan out, and back on burner on medium heat. Smash garlic cloves with palm of your hand and then add to pan. Add thyme as well. Add butter and carefully flip the chicken, use a spoon to baste top of chicken with frothy butter mixture. Continue to baste for 1 minute.

Remove chicken to a resting plate, and let sit 5 minutes.

We served this with leftover baked beans and cole slaw from the BBQ last weekend. My large chicken breast was still slightly raw, but it was a BIG breast. Nick put it back in the pan for another 5 minutes - I also think this happened because the original recipe calls for boneless, skin-on chicken, and we used bone-in skin-on chicken. I think the bones helped insulate the chicken from the heat, and therefore took longer to cook. This was yummy!!

Chicken Kabobs with Greek Salad and Hummus

One of my favorite dinners is Greek Chicken Salad. There are a few places in the northern virginia area that make impressive Greek Salad's. One is Moby Dick's House of Kabob, another is Paisano's in Fair Lakes. While I enjoy patronizing our local stores, its also a challenge to try to recreate them in my kitchen. On top of that, I despise store-bought hummus. I think it tastes mealy and is too lumpy. So I have perfected my own recipe, after several middle-eastern friends and coworkers had provided me with several hints. I made this dinner in three parts: Chicken and Green Pepper Kabobs, Greek Salad with Calamata Olives & Feta, and Hummus with lightly toasted wheat pita wedges. Yummmmm.

Chicken and Green Pepper Kabobs

Here's what I used:

2-3 boneless skinless chicken breasts
1 large green bell pepper
1/2 cup greek dressing
S&P
6 pre-soaked wooden skewers

Here's what I did:

Set the grill to Medium heat. Used kitchen shears and cut the chicken into large 1.5" cubes, and added them and the greek dressing into a dish to marinate. I also liberally sprinkled them with S&P. Chopped the bell pepper into 1" pieces. Alternated chicken and peppers onto each skewer, with a small space in between each piece. I put about 4 pieces each of chicken and peppers on each skewer...smaller skewers might require less per skewer.

Cooked skewers, turning occasionally, for about 6-8 minutes. Longer if chicken pieces are larger.

~

Greek Salad with Calamata Olives & Feta

Here's what I used:

1 head romaine lettuce, chopped
12 cherry tomatoes, halved
1 large cucumber, skinned, halved lengthwise, and then chopped
2 tbsp reduced fat feta cheese
6-8 pitted Calamata olives
Greek Dressing as desired

Here's what I did:

Combine all ingredients into a large salad bowl. I don't add dressing until salad is plated. I let each person choose how much dressing they want to add. I also hold the olives for my husband, who doesn't like them, and just add them to mine.

~


Hummus

Here's what I used:

1 can chickpeas (garbanzo beans) rinsed well and drained
2-3 tbsp Tahini (sesame seed paste)
4-5 tbsp good olive oil
juice of 1/2 lemon
1/2 tsp champagne vinegar
1 tsp garlic powder (or 2 cloves roasted garlic - yumm!)
S&P

Here's what I did:

In a food processor or blender, combine chickpeas, tahini, lemon juice, vinegar and S&P. Slowly add olive oil until mixture binds together. Continue to add olive oil, and blend until mixture achieves smooth, peanut butter-like consistency. If you like your hummus more grainy, process it a little less. I like it the smoother the better, w/ no grainy or lumpy texture.

I also like to cut pita bread into 8 wedges, and then let toast in the toaster oven for about 2-3 minutes and serve hot with the hummus. Enjoy!!

Chicken Tomato Pesto with Whole Wheat Penne

Last night I was inspired by a Pesto Penne recipe, but wanted to use what was in my house, and try to "de-fatten" some parts of the recipe as well. I try to use whole wheat pasta whenever possible, and just overcook it slightly to take out some of the inevitable bite that whole wheat brings to the pasta's texture.

Here's what I used:

1 box Whole Wheat Penne Dried Pasta

2 Boneless Skinless Chicken breasts, cut into 1" or so strips
3 tbsp olive oil
S&P

3 tbsp tomato pesto w/ olives (this is just what I already had, regular pesto is great too)
2 cups fat-free 1/2 and 1/2
2 tbsp butter (can substitute Smart Start)
1 tsp garlic powder

1 cup grated parmesan

Here's what I did:

First I started by filling a large stockpot with about 4" of water, added salt, set to high and put on the lid. Once boiling, I added my pasta and let cook, stirring occasionally (penne sometimes sticks together).

Meanwhile, I seasoned my chicken strips with S&P, and added the olive oil to a teflon-coated skillet, let it heat for a minute. Once the oil was hot, I added my chicken strips and cooked for about 2-3 minutes per side. (Cook longer if you leave the breasts in tact - strips cook much faster). I lined a plate with paper towels and removed the cooked chicken, and upturned another plate on top - to keep in the steam/heat.

Then I started my sauce. In the same skillet used for the chicken, I drained the olive oil, but didn't dry it out. I added the butter, and then 1/2 & 1/2 and garlic powder and let cook for about 5-10 minutes. The fat free 1/2 & 1/2 starts to develop a bit of a "skin" on the surface as it cooks, but don't worry, it will still taste great! Add the tomato pesto, and cook for another 5 minutes.

As the sauce was finishing off, I drained my pasta and added it back to the stock pot. I also cut my chicken on the diagonal, into 1" pieces (and cut a few even smaller for my daughter to eat). Finally, I added the sauce, and the parmesan cheese and gave it all a good stir.

This one was a huge hit with my daugher, she usually picks her way through her dinner, and most goes to our two dogs, who are hovering below. I call them the "sharks" because they just circle and stare up at the high chair, watching and jerking their heads looking for a spare, flying morsel. I think they were pretty dissapointed, she wasn't too into sharing.

My husband also liked it, but he is Italian, and loves his white pastas. He's still not a fan of whole wheat. I overcook it mostly to please him, and make it taste closer to white pasta. He said it was "good", but would have been better with white pasta. Yea, well, his waistline will thank me, and pretty sure he didn't go to bed hungry either. ;)