Tag: chicken

Poultry · Salads · Vegetables · Vegetarian

Southwest Shredded Chicken Salad

cathysmahaLeave a comment

Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!

Southwest Shredded Chicken Salad

INGREDIENTS:
  • SOUTHWEST CHICKEN SALAD
    • 1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
    • ¾ cup black beans, rinsed, drained and dried
    • ¾ cup red bell pepper, diced
    • ¾ cup chickpeas, rinsed, drained and dried
    • ¾ cup whole kernel corn, rinsed, drained and dried
    • ¾ cup cucumber, cored and diced
    • ⅓ cup shallots, finely diced
    • ¼ cup jalapeno, finely diced (optional)
    • ¼ cup cilantro, chopped small
    • ¼ cup shredded cheddar cheese
    • kosher salt, to taste
    • cracked black pepper, to taste
  • CHILI LIME YOGURT DRESSING
    • ½ cup 0% Greek yogurt
    • 2 tablespoons lime juice, fresh squeezed
    • 2 tablespoons diced green chilis, mild, canned works best
    • ½ teaspoon cumin
    • ½ teaspoon chili powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon kosher salt
    • 2 tablespoons warm water, add more or less based on your preferred thickness
  • OPTIONAL GARNISHES
    • 2 tablespoons green onion, chopped small
    • ½ avocado, thinly sliced
    • 1 lime, cut into wedges
    • tortilla chips
DIRECTIONS:
  1. Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
  2. Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
  3. Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
  4. Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
  5. Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.

Recipe from HealthyishFoods

Asian Dishes · Poultry

Ginger Peanut Chicken with Coconut Rice

cathysmahaLeave a comment

What a delicious dish! Daughter, Megan, recommended this recipe since I love Thai dishes. I doubled the chicken part of the recipe and made a single of the coconut rice and still had a lot of leftover rice. In the future, I would make double the chicken and halve the rice recipe. Since I doubled the recipe, I used 1 cup of fresh sprinach and one cup of chopped bok choy. The leftovers were equally delicious. For the leftover meal, I served with balsamic roasted brussel sprouts and it paired well.

The coconut rice was a great idea. I never thought of adding coconut milk to the rice cooker but it adds another level of delicious to this dish.

Ginger Peanut Chicken with Coconut Rice

INGREDIENTS:
  • Ginger Peanut Chicken
    • 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
    • 1-inch piece of ginger, grated
    • 3 green onions, thinly sliced (white parts and green parts separated)
    • zest and juice of 1-2 limes
    • 2 tablespoons brown sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil or avocado oil
    • 2–3 cloves garlic, minced
    • 1/2 cup chopped roasted peanuts
    • 1/2 cup chopped cilantro
    • 1 cup spinach, bok choy, etc.
  • Coconut Rice
    • 2 cups white or jasmine rice
    • 1 1/2 cups water
    • 1 can coconut milk
    • a pinch of salt
DIRECTIONS:
  1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
  2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot...use these instructions:
    • To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes. (Fork-Lore: I live at high altitude and had to add more water during the process so the rice didn’t stick or burn).
  3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
  4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
  5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
  6. Serve over coconut rice! SO simple but so good.

Recipe from PinchofYum

Pastas

Creamy Lemon Feta Zucchini Orzo

cathysmaha1 Comment

One bite of Creamy Lemon Feta Zucchini Orzo is like a taste of spring. I added diced cooked chicken for protein to complete the meal but this would also be a great side dish. Next time I will add asparagus to the dish, completing the springtime theme. This is a new favorite and so quick to make!

Creamy Lemon Feta Zucchini Orzo

INGREDIENTS:
  • 3 tbps olive oil
  • 1/2 sweet onion, diced (large shallot)
  • 4 cloves garlic, minced
  • 1 lb orzo pasta uncooked
  • 2 medium zucchini, grated
  • 1 large lemon, zested + juiced
  • 1 tsp Italian herb seasoning
  • salt and pepper to taste
  • 3½ cups low sodium chicken broth (or veggie broth)
  • 1 cup milk
  • 5 oz feta cheese, crumbled
  • 2 tbs fresh dill, chopped
  • Optional: olive oil, lemon juice, chili flakes, cooked, shredded chicken
DIRECTIONS:
  1. In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.
  2. When the pan is off the heat, stir in your crumbled feta and dill.
  3. To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!

Recipe from hungryhappens

Poultry

Neiman Marcus Chicken Casserole

cathysmahaLeave a comment

Who doesn’t love an easy, crowd-pleasing chicken dish. This recipe is sooo good and is wonderful served with wild rish or potatoes and a salad. This could easily be made ahead of time and just pop it in the oven when it’s time. Lefovers are divine!

Neiman Marcus Chicken Casserole

INGREDIENTS:
  • 2-3 chicken breasts
  • 1 cup plain greek yogurt
  • 1/2 cup diced cooked bacon
  • 1 cup sharp cheddar cheese
  • 1 tsp Dukes mayo
  • 1 tsp diced garlic
  • 1 bundle chopped chives
  • 1/2 tsp Tabasco (if you like heat, add more to taste)
  • 1/4 c diced pecans (or almonds)
  • pepper/salt to taste
DIRECTIONS:
  1. Preheat oven to 375, and begin to clean {trim fat) from chicken.
  2. Place chicken in a baking dish.
  3. In a separate bowl, place all other ingredients (NOT the chicken) and stir together.
  4. Scoop a spoonful of the mixture on top of each chicken breast and spread to cover.
  5. Bake for 20-25 minutes (depending on the thickness of chicken, make sure inside is cooked to an internal temperature of at least 165 degrees).

Recipe from CoastalBend/MomCollective

Mexican Dishes · Soups and Stews

Green Chicken Enchilada Soup

cathysmaha1 Comment

What a quick, easy and delicious soup! Temperatures were bitterly cold in Colorado when I made this soup. It came together in 30 minutes or less and was delicious! What an easy dinner for a busy family night. I’m thinking this soup would freeze well, if there are any leftovers!

Green Chicken Enchilada Soup

INGREDIENTS:
  • 2 Tablespoons butter
  • 1lb chicken breasts, chopped into bite sized pieces (I used rotisserie chicken)
  • 1 large shallot or small onion, chopped 
  • salt and pepper
  • 2 cloves garlic, pressed or minced
  • 1/4 cup gluten free flour blend (could use AP flour if not GF)
  • 3 cups chicken stock
  • 1 cup milk, any kind
  • 15oz can gluten free green enchilada sauce (I like Hatch brand)
  • 4oz can chopped green chiles
  • 2, 15oz cans great northern beans, drained and rinsed (I used 1 can white beans, 1 can black beans)
  • 2 teaspoons cumin (I use 1 tsp.)
  • 1 teaspoon dried oregano 
  • 8oz freshly shredded Monterey Jack cheese, plus more for topping
  • Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
DIRECTIONS:
  1. Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
  2. Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
  3. Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.

Recipe from IowaGirlEats

Soups and Stews

Turkey & Wild Rice Soup — Trader Joe’s Style

cathysmahaLeave a comment

What’s better on a cold night that soup! This Turkey & Wild Rice Soup is very good and easy to make. I must admit, I didn’t use all Trader Joe’s ingredients, but the Holiday Vegetable Hash is such an easy, wonderful addition. If you have a TJ’s near you, I’d highly recommend it!

Turkey & Wild Rice Soup — Trader Joe’s Style

INGREDIENTS:
  • 2 tablespoons TJ’s Olive Oil
  • 1 package TJ’s Holiday Vegetable Hash (seasonal)
  • TJ’s Sea Salt & Pepper
  • 1 package TJ’s Sliced Cremini Mushrooms
  • 2 packages TJ’s Turkey Stock (seasonal) OR Chicken Stock (2 boxes)
  • 1 cup TJ’s Wild Rice (I have also used their Harvest Blend)
  • 2 cups cooked leftover TJ’s Turkey (or Chicken)
DIRECTIONS:
  1. Heat a large pot over medium heat, add 2 tablespoons olive oil.
  2. When oil is hot, add hash and a generous pinch of salt. Sauté until onions are translucent, 3-5 minutes.
  3. Add mushrooms and sauté another 5 minutes.
  4. Add stock and rice to pot and bring to a simmer. Cover and simmer 30 minutes, stirring halfway through.
  5. Remove lid, add turkey and continue to simmer another 15-20 minutes, until rice is cooked through.
  6. Season to taste with sea salt & pepper. Ladle soup into large bowls and enjoy! 

Recipe from Trader Joe’s

Asian Dishes · Salads

Peanut Chicken Spring Roll Bowls

cathysmahaLeave a comment

Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.

Peanut Chicken Spring Roll Bowls

INGREDIENTS:
  • 4 cups shredded romaine or cabbage
  • 4 carrots, shredded
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro or Thai basil, chopped
  • 1/2 cup diced mango
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup pickled jalapeños, chopped (optional)
  • 1/3 cup peanuts, chopped
  • 4 ounces vermicelli rice noodles, cooked
  • 1-2 cups cooked shredded chicken
  • 1 avocado, chopped
PEANUT DRESSING:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 2-3 tablespoons chili sauce (sambal oelek)
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
DIRECTIONS:
  1. 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Recipe from HalfBakedHarvest

Asian Dishes

Pnang Curry

cathysmahaLeave a comment

Pnang Curry has become a favorite of mine, even as I stay away from most currys. Recipes that meld the flavors of peanut butter, vegetables, fish sauce, basil, etc. are favorites. Megan altered this recipe to add sweet potato, carrot, potato, and sometimes green beans and it is delicious!

Pnang Curry

INGREDIENTS:
  • 1 tablespoon oil
  • 2 tablespoons Panang curry paste * (fork-lore.com: use 1 tablespoon if you like less spice)
  • 1 tablespoon peanut butter
  • 2 pounds chicken breasts, cut into pieces against the grain
  • 1 small onion , sliced
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves , minced
  • 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
  • 2 teaspoons cornstarch
  • 1/4 cup light brown sugar , packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 cup loosely packed basil leaves , roughly chopped
  • Hot cooked rice white, brown or jasmine rice
  • Optional (from fork-lore.com): add in white potato, sweet potato and green beans
DIRECTIONS:
  1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  5. Serve over hot cooked rice.

Recipe from Tastesbetterfromscratch

Mexican Dishes · Soups and Stews

White Chicken Chili

cathysmaha1 Comment

White Chicken Chili is a stick to your ribs, flavorful soup for cold weather. The original recipe does not have corn and thickens the chili with flour and milk. I chose to add cream cheese, inspired by other recipes. I serve with cilantro, cheese and chips but add whatever inspires you.

A great recipe to make for a crowd, perhaps New Years Day!

Crockpot White Chicken Chili

INGREDIENTS:
  • 1 lb. chicken breasts (~2 large chicken breasts)
  • 15 oz. can great northern beans, drained and rinsed
  • 1 can corn, drained
  • 4 oz. can chopped green chiles
  • 1-2 fresh jalapenos, seeded then minced (use 1 for mild chili)
  • 1 shallot of 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon cumin
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • big pinch dried oregano
  • 2 cups chicken broth
  • juice of 1/2 small lime
  • 4 oz. cream cheese, cubed
  • Toppings: green Tabasco sauce, verde sauce, lime wedges, tortilla chips, shredded cheese, chopped cilantro, sour cream
DIRECTIONS:
  1. Add first 13 ingredients: chicken breasts through lime juice into 6 quart crock pot. Stir to combine. Cover and cook on low for 4 hours or until chicken shreds easily.
  2. Remove chicken then shred and place back in crockpot.
  3. Add cream cheese cubed and cook until melted (just a few minutes).

Recipe adapted from IowaGirlEats

Appetizers · Holidays

Cranberry Pepper Jelly

cathysmahaLeave a comment

A tangy, yet spicy jelly on top of a mild cheese is such a wonderful appetizer. I’ve enjoyed many of these appetizers through the years but Christmas 2021, I made my own! After the epic fail of Grape Jalapeno jam a few years ago, I was a little nervous. Never fear, this recipe is a winner! Other than cleaning and chopping the jalapenos, this was an easy recipe and yielded 7 half pints of Jelly and a little more to enjoy immediately! It was wonderful on top of cream cheese or brie. It would be marvelous with chicken or fish, too.

It you make homemade Christmas gifts, I would highly recommend this for friends and family!

Cranberry Pepper Jelly

INGREDIENTS:
  • 2 cups fresh or frozen cranberries (I used a 12 oz. package of fresh cranberries)
  • 1 cup jalapeno
  • 2 cups cider vinegar
  • 1 cup water
  • 4 cups sugar
  • 6 tbsp. Ball RealFruit™ Low or No-Sugar Pectin
DIRECTIONS:
  1. Sort & wash cranberries. Measure pectin and add 1/2 cup sugar to it.
  2. Add vinegar and water to large stock pot.
  3. Chop and remove seeds from jalapenos. 1 cup of jalapenos makes a fairly mild jelly.
  4. Add peppers and cranberries to the vinegar and water to pan.
  5. Bring to boil.
  6. Reduce heat.
  7. Simmer for about 10 minutes until everything is soft.
  8. Strain out the cranberries and pepper mixture with a slotted spoon to a food processor or blender.
  9. Blend until very smooth. (you can add some of the liquid from the pan to help break up the cranberries and peppers, if you need to)
  10. Return to the saucepan.
  11. Add sugar/pectin mixture. Bring to rolling boil.
  12. Add the remainder of the sugar.
  13. Bring back to a full rolling boil. Boil hard for 1 minute.
  14. Fill hot jam into hot jars.
  15. Wipe rims.
  16. Attach lids. Tighten bands finger tip tight.
  17. Process in water bath canning pot for 15 minutes. Turn of heat, allow jars to sit in hot water for at least 5 minutes.

Recipe from blinkysculinarycarnival