Category Archives: chicken

Slow Cooker Chicken Tacos

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I have had so many people asking for slow cooker recipes. But with the kids moving out and it just being the two of us here,  my slow cooker has been sadly neglected. As a matter of fact when I went into my pantry to get my slow cooker, I couldn’t find it! I hadn’t used it since we moved several months ago. I finally found it down on a bottom shelf, all by it’s self, lonely and neglected. Poor thing! Right then I vowed to try and do a slow cooker recipe at least once a month. 
Wow I sound like a complete nut job right now don’t I? YIKES! Anyway, moving on….
I know I have gone on and one about my love for Mexican food, and the fact that Kevin does not share my affection. So long story short, I love it, he suffers through it for me. End of story. Poor guy had to have it three times this week though. He must really love me!!
I will say that, in my defense, he walked in the door after work and the first words out of his mouth were “What smells so good”….he couldn’t argue with me after that. Chalk one up for Mexican food and me!!

This is a great recipe and can be easily doubled for more people. I used two good sized chicken breasts and Kevin and I agreed that it would have easily fed four people. I also only used one jalapeno (left the seeds in) and it was not hot at all. Next time I will use at least two.
I also love this recipe because it takes 8 hours (can be shorter if you cook on high) so for people that work full time it is great. You don’t have a meal sitting in your slow cooker on warm for three hours. 
You can top the tacos with whatever you like. I used my guacamole, sour cream, and some Chalula hot sauce. 
Slow Cooker Chicken Tacos
2 boneless skinless chicken breasts
1 15-ounce can diced tomatoes
1 jalapeno, chopped
1/2 small onion, chopped
2 cloves garlic, minced
1 good sized handful fresh cilantro leaves, chopped
1 tablespoon cumin,
1 tablespoon chili powder
Salt and pepper
juice of 1 lime
1 cup chicken stock
Optional topping:
Sour cream
Hot sauce
Place the chicken in the crock pot. Add the tomatoes, jalapeno, onion, garlic, cilantro, cumin, chili powder, salt and pepper, lime juice, and chicken stock. 
Cook for 4 hours on high, or 8 hours on low.
Serves 4
ENJOY!!

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Chipotle Chicken Braid

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This meal has been fighting me for a while. A few weeks ago I mentioned on my Facebook page that I was making this dish and several people expressed interest and said they couldn’t wait for the blog post and recipe. That night I set about the task of getting this all cooked up and must have lost my brain for a bit during the process because I forgot to add the salsa and the cheese. We just added them on top afterward and it tasted wonderful, but I didn’t feel right taking a picture and posting if I didn’t make the dish exactly as the recipe I am posting calls for. So I knew I had to make it again, and soon.
A few days later I was talking with my son’s girlfriend about how much we missed seeing them and asked her if they would like to come over for dinner. I figured I could kill a few birds with one stone, see the kids, make the dish again, and have more guinea pigs tasters available. In the end it was a fantastic night. I saw my kiddos, I prepared the dish correctly, and everyone loved it!! But then my camera batter died and I ended up using my iPhone to take the pictures! It fought me, but I won!!

I modified this from a recipe I found on Pintrest. I loved the idea of it, but wanted to add some flavor that I just felt the dish was lacking. I knew I didn’t want to just go for jalapenos and blow peoples heads of with that kind of heat. So I went with chipotle, and nice warm heat. The kind that makes your mouth tingle, but in small amounts is just nice and warm. If you are extremely sensitive to spicy food you can cut the chipotle chili powder in half, or even use regular chili powder in its place. But I can tell you we all love the flavor of this dish as is.
I have made this dish with puff pastry dough and crescent roll dough. I was able to stretch the puff pastry dough much more so I was of course able to add more chicken mixture to the braid. The second time I used the crescent roll dough. It was smaller so I reduce the chicken mixture from my original recipe. It worked out well both ways. With the crescent roll braid I was able to comfortably have 4 entree size portions.  

Chipotle Chicken Braid
adapted from a recipe on pilsbury.com
serves 4


1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons olive oil
1 small bell pepper, any color, sliced thin 
1 small onion, sliced thin
2 cloves garlic, minced
2 small, or one large boneless skinless chicken breasts, sliced thin
1 tablespoon chipotle chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon salt
1 jar chunky salsa (I used a 16-ounce can of a specialty white corn and *black bean salsa, medium heat), drained
2 cups Mexican blend cheese
1 egg white, beaten


Heat oven to 375°F. 

Spray large cookie sheet with cooking spray. Unroll dough onto cookie sheet; press to 8×12 inches

In a small bowl, mix the chili powder, cumin, garlic powder, and salt. Set aside

Heat the olive oil in a 10-inch skillet, over medium-high heat. Add the onions and peppers and sautee until the onions begin to soften, 2 to 3 minutes then add the garlic and cook for an additional minute. Add the chicken and sprinkle the chili powder mixture over the contents of the skillet. Stir to combine and cook just until the chicken begins to turn slightly white on the edges (it will finish cooking in the oven). Remove from heat.

Spoon chicken mixture in 4-inch strip lengthwise down center of dough. Top with salsa; sprinkle with cheese. With a sharp knife, make cuts 1 inch apart on long sides of dough within 1/2 inch of filling. Alternately cross strips over filling; press edges to seal. Lightly brush with egg white.

Bake 20 to 25 minutes or until deep golden brown. Cool 5 minutes. If the dough begin to get to dark to quickly cover with foil to stop the browning process.

*The first time I added black beans to the mix, but since I found the black bean salsa I omited them this time. You can drain a can of black beans and add them if you want a higher protein/fiber content

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Crispy Cheddar Chicken

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This is another idea I found on Pintrest. I loved the sound of it alone. I mean Crispy + Cheese + Chicken? Heck ya sign me up!! It was a fantastic recipe and you can see the original recipe at Jamie Cooks It Up. But you know how I am about trying to healthify recipes if I can. It is just a thing with me. So I switched the Ritz crackers for Seasoned panko bread crumbs, subbed the regular cheddar cheese with the 2% variety, and in place of the condensed soup gravy I made a quick white wine pan gravy. 
It makes a bit of a…well I should say I make a bit of a mess while making this, but the mess is worthwhile. We both really enjoyed this chicken. Kevin took the rest to work for lunch the next day. I think his boss is starting to feel  a bit left out. They used to get fast food for lunch everyday and now that I am just cooking for two there are always leftovers that then become Kevin’s lunch. Oops no fast food buddy now. Sometimes I am nice and send along extra for him to eat too. 

This chicken with a nice side salad or veggie makes a fabulous week night meal!
Crispy Cheddar Chicken
Serves 2
2 large chicken breasts, cut into 3 large chunks each
Salt and pepper
2 eggs, beaten
3 cups 2% cheddar cheese, grated
2 cups Italian seasoned Panko (can use plain and add some Italian seasoning blend)
2 tablespoons fresh flat leaf parsley, chopped


Sauce:

  • 4 tablespoons butter or olive oil
  • 1/2 cup all-purpose flour
  • 1 cup dry white wine
  • 3 cups chicken stock
  • Salt and pepper

Preheat oven to 400 degrees F.

Cut each chicken breast into 3 large chunks. Pour the egg, cheese, and panko bread crumbs into 3 separate small pans. Dip each piece of chicken into the egg, press into the cheese, and then into the bread crumbs. 
Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Cover the pan with foil and bake for 35 minutes. Remove the tin foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

In a sauce pan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the white wine. Slowly whisk in the stock to avoid lumps. Cook until thickened. Salt and pepper to taste. Serve over the chicken and garnish with the chopped parsley.

ENJOY!

Cheesy Poblano Chicken for #SundaySupper

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I was so excited when I found out the theme this week for #SundaySupper was favorite celebrity chefs! If you know my story you know that this whole journey into cooking and blogging came from my love of Rachael Ray. She made cooking seem easy and I didn’t feel overwhelmed  watching her. She specializes in comfort food that is quick and easy to make. That was right up my alley!! So I jumped into my kitchen and haven’t left. That was about 7 years ago.
In November of 2010 I was diagnosed with breast cancer and ended up having to have surgery the following January. During my healing process I was not allowed to push, pull, lift, etc. In other words I was bored out of my mind! My kids had pushed me to start a blog a few years back but I thought there was no way anyone would be interested in reading what I had to say, but with all of my spare time I thought “What the heck, if no one reads it no one reads it but it will keep me sane (somewhat)”. I started my first blog and called it Bobbi Renee and Rachael Ray. My plan at that time was to cook my way through her 365 No Repeats cook book. With Kevin’s help chopping and lifting the blog was started and I was hooked.
I have since gained the courage to start writing my own recipes, something I would have never thought I could do, and can’t imagine doing anything else! All thanks to Rachael Ray!! I sure would love to give her a hug!

 Cheesy Poblano Chicken
adapted from a recipe by Rachael Ray
Serves 2

  • 2 medium poblano peppers, seeded and stemmed, chopped 
  • 1/2 cup chicken stock
  • 1/2 small onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Mexican oregano
  • A small handful cilantro leaves plus a few leaves for garnish 
  • Salt and pepper
  • 2 tablespoons butter 
  • 1 1/2 tablespoons flour
  • 1/2 cup milk
  • 1/4 cup Greek yogurt
  • 3 tablespoons olive oil
  • 2 boneless, skinless chicken breast
  • 1 cup shredded Monterey Jack cheese

In a blender or food processor, combine peppers with stock, onions, garlic, cumin, oregano, cilantro, salt and pepper; purée. 
In a saucepot over medium heat, melt butter and whisk in flour. Add milk and yogurt, and raise heat a bit. Add poblano purée and simmer to thicken and cook sauce, 20-25 minutes.
Preheat oven to 375ºF.
While the sauce is cooking, place a large skillet over medium-high heat and add the olive oil. Season chicken breasts with salt and pepper and brown 3 to 4 minutes on each side then transfer to casserole dish. Pour poblano sauce over the top, cover with cheese and bake 15-20 minutes, depending on size of chicken pieces. Dish should be brown and bubbly on top.



Starters or Snacks :
Martin at ENOFYLZ Wine Blog – Oyster and Brie Soup and Wine Pairings for Celebrity Chef #SundaySupper
Linda at The Urban Mrs. – Inspired by Bobby Flay, Lobster Chowder with Roasted Corn Salsa
Erin from Dinners, Dishes and Desserts – Rachael Ray’s Cinnamon Popcorn
Cindy over at Cindy’s Recipes and Writings – Jamie Oliver’s Bread and Tomato Soup
Jeff at The Catholic Foodie – Drop Biscuits – Breakfast with Chef John Besh
Renee over at Kudos Kitchen By Renee – Giada De Laurentiis’ Garlic Toasts With Red Pepper Aioli
The Main Dish:
Sheila at Cooking Underwriter – Paula Deen’s  Chicken in a Crock Pot w/ Sauerkraut and Apples
Laura over at Small Wallet Big Appetite – Martin Yan’s Beef Chow Fun
Claire at The Realistic Nutritionist – Alton Brown’s 40 Cloves and a Chicken
Sarah over at Crispy Bits & Burnt Ends – Michael Symon’s Lola burger with crab tater tots
Susan at The Girl in the Little Red Kitchen – Ina Garten’s Baked Shrimp Scampi
Katy over at Happy Baking Days – Mary Berry’s Treacle Tart
Tammi at Momma’s Meals – Lee Drummond’s Sloppy Joe’s
Lane over at Supper for a Steal – Bobby Flay’s Rosemary Bricked Chicken
Tara from Noshing with the Nolands – Michael Symon’s Pork and Apple Scallopini
Shannon at Country Girl in the Village – Simple Red Sauce over Rigatoni. Inspired by,  Debi Mazar and Gabriele Corcos
Kris over at In the Kitchen with Audrey and Maurene – Rachael Ray’s Muffin Tin Meatloaf
Nicole from The Daily Dish Recipes – Paula Deen’s Slow Cooker Pulled Pickled Pork Sandwiches
Becca from It’s Yummilicious – Ina Garten’s Grown Up Mac & Cheese
Alice at  Hip Foodie Mom – Sunday Pot Roast with Risotto Cakes from Kelsey Nixon
Jen over at  Juanita’s Cocina – The Neely’s White Turkey Chili
Brianne from Cupcakes & Kale Chips – Crockpot Beef Pot Roast with Mushrooms inspired by Giada DeLaurentiis
Isabel at Family Foodie – Polenta with Garlicky Shrimp inspired by Chef Todd English
Wendy from The Weekend Gourmet – Shrimp Penne in Pesto Cream Sauce, From Emeril Lagasse
Bobbi over at Bobbi’s Kozy Kitchen – Cheesy Poblano Chicken
Patti at Comfy Cuisine – Tyler Florence’s Chicken Francese
Chris from Sustainable Dad – Pork Tenderloin with Jerusalem Artichokes and Negroni Vinaigrette
Roxanne over at The Roxx Box – Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille
Sue from Sue’s Nutrition Buzz – Rachael Ray’s Spicy Corn Chowdah Mac ‘n’ Cheese
Jamie at Mama Mommy Mom – Penne with Asparagus, Smoked Gouda and Prosciutto. Adapted from, Giada De Laurentiis’
Tora over at Tora’s Real Food – Pork and beans with Alton Brown’s pickled pork


Amazing Sides:
Elizabeth over at The Hand That Rocks The Ladle – Emeril’s New Orleans Style Red Beans & Rice
Megan from I Run For Wine – Curtis Stone’s Acorn Squash Roasted with Thyme
Sandi over at Midlife Road Trip –  Gabriele Corcos’s Gnocchi di Patate
Shelby at  Diabetic Foodie – Orange Pecan Black Rice, adapted from Ina Garten
Katie from She likes Ruffles, He likes Truffles – Chef Fabio Viviani’s Spinach and Artichoke Risotto
Sweet Endings:
Kim over at Cravings of a Lunatic – Chocolate Cream Puffs with Hazelnut Filling
Renee over at Magnolia Days – Brownie Tart
Connie at The Foodie Army Wife – Inspired by Ree Drummond – Scrumptious Apple Coffee Cake
Paula over at Vintage Kitchen Notes – Bill Granger´s Cherry Tart
Pam from The Meltaways – Savannah Sheet Cake
Amber at Mama’s Blissful Bites – Huggy Buggy Bread Pudding
Jaime over at Mom’s Test Kitchen – Southern Tea Cakes
Amy over at Kimchi MOM – Crack Pie, I Can’t Quit You
Lyn from The Lovely Pantry – Sweet Potato Chocolate Chip Squares
Melanie at From Fast Food to Fresh Food – Sand Tarts
Wine Pairings: 
Please join on us via Twitter for #SundaySupper on December 2, 2012, throughout the day. In the evening, we will meet at 7 PM EST for our weekly #SundaySupper live chatAll you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

Gumbo with Chicken Sausage, and Shrimp

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By now you know about my obsession errr love for soup. You also know that my dear boyfriend does not share this love with me. In fact it has gotten to the point that I don’t even mention I am making soup until the last minute. That way he can’t try to figure out something else to make for dinner! This little dilemma has led me to try to compromise a bit here and there. There either needs to be meat in the soup or I need to make something else on the side. 
Once I let this idea sink in (and stopped pouting because I wanted things to just go my way), I realized this wasn’t such a bad idea. I have been asked for more sandwich recipes, and soup and sandwiches is a nice casual dinner or lunch idea right? I mean I love going out and getting the soup and sandwich combos. So I started writing ideas and looking online and through my books/magazines for even more. Gumbo just popped into my head as a great place to start. I have been wanting to make it for one, and there is a ton of meat in it. I mean how could he argue with a meal that has chicken, sausage, and shrimp in it? Right, he can’t!

I found a recipe in Saveur (I love them) for a basic Gumbo, but I knew there were things I wanted to add. Mine might not be a “traditional” Gumbo, but it packed full of flavors with that little zing that we both love. I added shrimp and jalapeno, as well as some Franks Red Hot to boost the flavors. I already had andouille sausage and chicken thighs in the freezer so it was on!!

When Kevin came home from work the first thing he said when he walked through the door was “What smells so good?” YES….chalk one up for me!! Wow do I sound like a little kid or what? Oh well, I don’t care, I like winning hehehe!

Sorry for the awful pictures, this was taken right when we first moved and there were boxes everywhere and no place but the dimly lit kitchen to take the pic. 
Gumbo with Chicken Sausage, and Shrimp
adapted from a recipe in Saveur Magazine
½ cup canola oil
1 lb shrimp, peeled and cleaned

2 lb. bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
8 oz. andouille sausage, cut into ½” pieces
4 slices bacon, cut into ½” pieces
1 cup flour
3 ribs celery, finely chopped
1 onion, finely chopped
1 red bell pepper, stemmed, seeded, and finely chopped
2 jalapeno peppers, sliced
2 tablespoons fresh thyme leaves, chopped
1 tsp. cayenne
1 28-ounce whole peeled tomatoes in juice, drained and crushed by hand
6 cloves garlic, finely chopped
1 bay leaf
10 oz. bag of frozen sliced okra
4 cups chicken stock + more stock if needed to thin soup (can use water)
Several dashes of hot sauce to taste (I used Franks Red Hot)
Cooked white rice, for serving



Heat ¼ cup oil in an 8-qt. Dutch oven over medium-high heat. Working in two batches, season chicken with salt and pepper, and add chicken to pot; cook, turning once, until lightly browned, about 12 minutes. Transfer to a plate. Add sausage and bacon, and cook, stirring, until their fat renders and bacon is browned, about 5 minutes; transfer to plate with chicken. 


Add remaining oil, and reduce heat to medium-low, stir in flour, and cook, stirring constantly, until this mixture is reddish caramel, about 8 minutes. Add celery, onion, and pepper, jalapeno, and cook until soft, about 6 minutes. Add thyme, cayenne, tomatoes, garlic, and bay leaf, and cook for 3 minutes. Return chicken, sausage, and bacon to pot along with okra and stock, and bring to a boil over high heat; reduce heat to medium, and cook, stirring occasionally, until chicken is cooked through, okra is tender, and gumbo is thickened, about 30 minutes. Remove chicken from pot and let cool for 5 minutes. Remove and shred meat, and stir meat back into gumbo. Season with salt and pepper and hot sauce, and add shrimp. Cook for an additional 5 minutes, or until the shrimp is pink through. Serve with white rice on the side. 

Serves 4 to 6

ENJOY!!!

Chicken, Spinach, and Noodle Casserole

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Last night was a great night. Spur of the moment my kiddos (my son and his girlfriend) decided to pop by. It was happy for one because we needed his help moving my china hutch. But mostly because ever since we all got our own places I miss the crap out of them! It is funny, we all knew that we needed to move on and get places of our own. But dang it is so had to be away from them, at least for me.
It is funny, I spent a lot of the day on Monday unpacking boxes and putting things away in my dining room. We are having about 15 people here for Thanksgiving so I figured it might be a good idea to finally unpack the boxes that have been sitting there for a couple of months. Once I had the boxes unpacked and all of my china and crystal on my dining room table I started to look around at the room and decided I wanted to change how it was arranged. 
Now it was no surprise to my son, or would it be to anyone that has known me for a long time, but Kevin was kind of hit out of the blue with it. I move furniture all of the time. I have to get a “feel” for the room, and until it feels right I am constantly rearranging. He tried arguing with me about the need to move the hutch, but he eventually backed down. My son could have saved him the time, you will never convince me it doesn’t need to be moved if I think it does!

But due to my dining room table be covered with dishes and such, and the days getting so short that it is pitch dark by 5:30 PM here. I am having a heck of a time getting any pictures of my food. Kevin even went to Home Depot last night to pick up some under the counter lights just to help me in the kitchen. As you can see by the pictures, the lights help for cooking, but not so much for picture taking. Oh well, I will figure something out.
Now on to the dish. I found this recipe on the internet quite some time ago. I loved it because I love spinach and chicken and, well who doesn’t love a good casserole? They can be great comfort food and remind me of growing up because my Mom was the casserole Queen. But in those days it was the canned condensed soups that were used as the base. This one didn’t use the soup, but it called for whole milk and sour cream and tons of butter. I knew I could make is so much healthier!
The kids and Kevin loved it. I of course am always harder on myself than anyone else. I loved it but felt it didn’t have that “Wow” factor. Kevin pointed out to me that every dish doesn’t have to blow you off your seat, and my son said that he loved it because it was warm and creamy, it was just plain comfort food. We all agreed that if you like a bit of zing you could add some crushed red pepper to it. But it was a great meal for a cold Washington night. We sat in the living room, with the fireplace going, and enjoyed some nice comfort food together. That can never be wrong!!
Chicken, Spinach, and Noodle Casserole
Adapted from a recipe found on Real Simple
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 cup white wine
  • 3 cups chicken stock
  • 1 cup plain greek yogurt
  • kosher salt and black pepper
  • 8 ounces egg noodles (I used No Yolk noodles)
  • 1/2 cup plain bread crumbs
  • 2 to 3 cups shredded cooked chicken or rotisserie chicken (I used the whole rotisserie chicken)
  • 5 ounces baby spinach, roughly chopped
  • 2 tablespoons fresh thyme leaves, chopped
  • Butter flavored cooking spray

Heat oven to 400° F. 

In a large pot boil water for noodles, salt the water before adding the noodles and cook the noodles according to the package directions; drain and return them to the pot.

Melt 4 tablespoons of the butter in a large saucepan over medium heat. Add the flour and cook, stirring, until foamy, 1 to 2 minutes (do not let the mixture darken). Add the white wine and whisk for a minute to cook off the alcohol, then slowly add the chicken stock, whisking as you go. 

Bring to a simmer and cook, whisking often, until thickened, 3 to 5 minutes. Remove from heat and whisk in the yogurt and thyme. Season with salt and pepper to taste.

Add the sauce, chicken, and spinach to the noodles and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish, sprinkle with the bread crumbs, and spray the top with butter spray to dampen the crumbs.

Bake until the bread crumbs are golden and the filling is bubbling, 10 to 15 minutes. Let cool for 5 minutes before serving.

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ENJOY!!!

Shared at The Lady 8 Home

Chicken Posole

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I had been craving and I mean craving this soup for at least a month. But every time we went to the restaurant that has it on the menu we were there for dinner and I would always get side tracked with the Chicken Tostada, or Chili Rellenos. I know, I have the attention span of a flea at times, and next day I would be sad that I hadn’t indulged in my nagging craving. But it just seemed that I was craving it at lunch time as I looked out my windows at the cold drizzly Washington days. 
Finally I decided that I was being crazy, which is not a new thing, and I got my rear to the store so I could buy the ingredients to make it myself. I of course got the “Are you seriously making more soup for dinner?” look, but I ignored him, like I usually do when it comes to meal discussions, and got on with the business of purchasing what I needed.
Posole has hominy in it and from what I have heard from people, hominy is something you either love or hate. I happen to love it. I mean it is like hyperthyroid corn really. Who doesn’t love corn? Oh scratch that, Kevin’s son hates corn. Picky men in that family I am telling ya!!

I again went with the rotisserie chicken with this meal. They have been running them on sale and well, when you price it out, it seems like a really good deal to me. Plus when they are on sale I will bring them home, shred them and place them in cup portions and freeze them. Then when I need shredded chicken….TADA!!!  
I have to say that moving in to the new house with just Kevin and I has been a challenge at times. I don’t mean living with Kevin is challenging, well……..oh wait, wrong topic 😉 we were talking about cooking, yes that’s it. Anyway, I went from cooking for 4 to 6 people to cooking for 2. Tough adjustment but I think I have done pretty good. I made marinara sauce and used it for my Caprese Meatball Subs, Baked Spaghetti,  and my Pizza Balls. I made a batch of pesto and used half of it for my Caprese Meatball Subs and Pesto and Mozzarella Stuffed Chicken Breasts. I loved the fact that I could freeze both of the sauces and use them later. Pesto is great to make ahead of time and freeze in 1/4 cup containers or even use an ice cube tray so you can just pop out how ever much you need. So no waste YAY!
Back to this soup. I have had Posole with red and green broth. I love them both but chose to go with the tomato based one this time as that seemed to be what my taste buds were screaming for. You can always up the heat by adding more peppers. I kept it pretty mellow for this one because I wanted to make sure I had the heat level correct for the people that like things with some zip but not break out into a sweat hot!
I would definitely put this soup into the comfort food column. I have also heard it is a great hangover cure. That I don’t know. But if you are looking for something to fill you up, warm you up, and make your tummy happy I would go with this soup for sure!!

Chicken Posole
  • 1  tablespoon  olive oil
  • onion, thinly sliced
  • 1 jalapeno pepper, sliced (can add more if you like a spicier soup)
  • kosher salt and black pepper
  • quart chicken stock
  • 28-ounce can diced tomatoes, drained
  • dried Ancho chili
  • 2  cups  shredded rotisserie chicken meat
  • 15-ounce can hominy, rinsed
  • lime, cut into wedges

Boil water in a small sauce pan. Remove from heat and add the dried chili to soften. Once it has softened and cooled slice the chili thinly and reserve.

Heat the oil in a large pot over medium heat. Add the onion, stirring occasionally until soft and beginning to carmelize, about 10 minutes. Add jalapeno and cook an additional 5 minutes. Stir in stock, tomatoes, and chili. Bring to a boil, cooking for about 5 minutes. Add the hominy and chicken and cook for 4 to 5 minutes, making sure the chicken it hot. 

Ladle into bowls and serve with lime wedge.

ENJOY!!!

Chicken with Herbed Dumplings for Soul Warming #SundaySupper

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I love the fact that this is one of the recipes I make that when my kids hear what I am making I hear a resounding YAY!!! They refer to it as my “Famous” Chicken and Dumplings. Gotta say that makes me feel good. I have been chomping at the bit for Fall weather to arrive just to make this meal! So you know when I found out this weeks Sunday Supper theme was “Soul Warming Dishes” I jumped ALL over it!! This truly is a soul warming meal. It is the perfect comfort food to me. There is never a time (OK maybe if it is 80’s degrees outside) that this doesn’t sound good to me, and I know the family feels the same.

This is one of the fist recipes that I came up with and have the recipe in my head. It has become more “a little bit of this and ……. oh ya, some more of that……ok lets add this too vs a strict recipe. So you can imagine when I got down to the business of cooking I though “Hhhmmmm I had better pay attention to what I do so I can actually “write” a recipe. I was glad I caught myself from the beginning so I didn’t have to back track and guess. I am sure you all wouldn’t appreciate a recipe that was a “guess” more than an actual recipe. Nobody wants to cook an experiment when they are hoping for a good meal!

If you are trying to eat healthier you can leave the dumplings off but they are OH so good, it would be hard for me to do that. I have made them from scratch but have used a little help from my friend Bisquick at times too, so if you want to make the dumpling and still be a bit “healthier” they have reduced fat Bisquick now and that can be an option as well.

Either way I am sure you will love this one!!

Chicken and Herbed Dumplings

For the soup
1 rotiserie chicken, shredded with skin and bones removed
2 large carrots, diced
3 stalk celery (with leaves on), diced
1 medium onion, diced
3 tablespoons unsalted butter
2 tablespoons poultry seasoning
Kosher salt and cracked black pepper 
3 tablespoons all-purpose flour
1 cup dry white wine 
5 cups chicken stock
For the dumplings
2 cups Heart Smart Bisquick mix
2/3 cup skim milk
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon thyme leaves
In a large soup pot, melt the butter over medium heat. Add the onions, carrots, celery, and poultry seasoning to the pot and stir well. Cover the pot and continue to cook the  veggies over medium heat for 10 minutes, stirring occasionally. Remove lid and add the flour, stir to combine well and cook for about 1 minutes to cook away the raw flour taste. Add the white wine, and stock (If you do not use wine add 6 cups of chicken stock). Bring the soup to a boil and then reduce heat. Simmer soup for 30 minutes, until sauce has thickened and the vegetables are soft. Adjust seasoning if needed and add the shredded chicken.
In a medium bowl mix Bisquick, milk, and parsley. Stir until combined and drop by spoonfuls into soup. Cook the dumplings uncovered for 10 minutes, then cover and cook for 10 minutes. Remove lid and turn off heat. Allow to sit for 15 minutes before serving. Soup will be HOT!
ENJOY!
We have over 50 contributors this week, bringing you their best warm you up dishes.  We have everything from stews, soups, main entrees and even some hot drinks and desserts. 
Just look at the list below that is coming to the #SundaySupper table this week!
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All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
We’d also love to feature your Sunday Supper Soul Warming Recipes on our #SundaySupper Pinterest board and share them with all of our followers, too.

Also share at Under the Big Oak Tree’s Soups On Party

Pesto and Mozzarella Stuffed Chicken Breasts

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So I am still getting used to the new place. Electric stove, small oven, dishwasher that is too close to the oven door. Yes my friends, to open my dishwasher I have to open my oven door first or the handles bang into each other. Nice placement planning right? But Kevin says the house has “character”, which it does, I just miss my big kitchen with a gas stove *sigh* I know you all will probably get tired of hearing me say that but I can’t help it, I am a whiner at times. Especially when it comes to anything that has to do with my cooking. Kevin would tell me to suck it up but nope, not gonna do it. 
OK so off my pity party and on to the food. This meal came out so good. I was nervous *insert previous kitchen whine here* but with Kevin’s help (he has always cooked on electric until I came into his life) he was able to calm my fears and I got this and the side dish done, on the table, and not burned, YAY!!!
I first got this idea from a pin that my daughter shared with me (Oh boy I love Pintrest!). I like to find recipes that I am drawn to but have a different way I want to go with. You can find the recipe I based this off of at Kaylyn’s Kitchen. I knew I had chicken breasts and some of my homemade pesto in the freezer, and fresh mozzarella (there is no cheese better than fresh mozzarella for cooking) in the fridge. I always have seasoned bread crumbs and grated Parmesan cheese, so this meal was a done deal before it even started!

Yes, the ingredient list was ready to go but not so much the cook. I am still looking for things since the move. I know I packed my meat mallet but for the life of me I couldn’t  find it? Oh I have no doubt I will find it now. A) because I don’t need it now, B) because I just bought a new one. Remember the whole can opener fiasco? Ya well I am pretty sure this will go the same way. It will give Kevin another thing to tease me about, which he seems to live for lately now that I am the only one to pick on (why did I want the kids to move out again?), so I know the bullet is locked and loaded and he is waiting for the kill shot *sigh* I will admit I do kinda deserve it a little bit. Not for being forgetful, he has been with me for almost 5 years so he knows to expect that, but I seriously scared the crap out of him when I started prepping this dish. 
Let me set the scene for you…Kevin is sitting at the table going through paper work oblivious to my muttering in the kitchen and rummaging in the pantry. I probably spent 10 or 15 minutes just digging through things and talking to myself “Did I leave the meat mallet behind somehow?” “No I couldn’t have done that, it is here somewhere” “Well where the heck is it them?!”. Then I remembered watching a Rachael Ray episode where she didn’t use a meat mallet, she used a heavy bottomed skillet. BING (that’s my light bulb moment for those of you that don’t know), I have a heavy bottomed skillet, yessssss! So I grabbed a gallon size ziplock baggie and dug out my skillet. I got the breast positioned in it perfectly and carefully laid it on my cutting board….(do you see where we are going here?) I raised the skillet up high and brought it down on the chicken breast WHACK! I think Kevin jumped from one side of the kitchen table and landed in the opposite side’s chair. 
Kevin – Eyes huge he looks at me and very ummm emphatically says, “WHAT THE *insert your favorite expletive* ARE YOU DOING???” 
Me – “Uummm flattening the chicken”
Kevin – “With what a baseball bat??”
Me – “No *holding up skillet* just this” 
Kevin – “Geez you could have warned me Bobbi”
Me – “Oops….sorry” 
Ya sometimes my gift of gab disappears and I am left with nothing. Although I did warn him that I would be doing it again (and again and again). He went back to his paper work and I beat the poor chicken breasts into oblivion. Every now and then I would hear a grumble from the table, but it worked out fine. On a positive note he does know now I can wield a mean skillet now!!
I am still trying to find the right place to take pictures in the new place and with it getting dark by about 5:30 PM here outside photo’s are not an option, so sorry for the poor picture quality. At least you can see the pesto and cheese oozing out and if that doesn’t tickle your taste buds I don’t know what will!!
Pesto and Mozzarella Stuffed Chicken Breasts
Serves 2
2 good sized chicken breasts
Kosher salt
racked black pepper
1/4 to 1/2 cup pesto (can use store bought)
2 thick slices of fresh mozzarella
2 eggs
1 cup seasoned bread crumbs
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F and s pray a baking dish with non stick spray. 
Place one of the chicken breasts in a zipper storage bag and using a meat mallet (or heavy skillet) pound the breast out until it is very thin. About 1/4 inch thick or so. Remove chicken breast and repeat with the second one. Lay breasts on a cutting board and spread a layer of the pesto on each one (use as little or much as your taste desires). Place a slice of the mozzarella at one end of the pesto covered breast, and begin rolling it up, tucking in loose ends as you roll. Secure with toothpicks. Repeat.
Crack eggs in a shallow dish and beat well. Place the bread crumbs and the Parmesan in another dish and combine. Roll the stuffed breast in the egg wash and then in the bread crumb mixture, make sure to coat well.
Place the breasts seam side down in the baking dish and bake in the oven for 30 minutes. Remove toothpicks.
ENJOY!!!

White Wine Braised Chicken

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Last night was the first night that we have had the kids over for dinner since we moved. They have been getting settled into their new place and we have been getting settled into ours. It was nice to have a bit of family time so we could all relax and take a deep breath after all the craziness (moving sucks…just saying). So I really wanted to make a nice hearty home cooked meal for them. Plus I had gotten a phone call from my son saying, “Mom I really miss your food!”. Tasty dinner coming right up!!
I have been making sandwiches, and fast food knock offs all week. I decided I wanted a meal that was balanced, filling, and full of good stuff. I mean we know what kids eat when they are on their own right? Protein, veggies, and some nice crusty bread seamed like a wonderful choice. I really do miss cooking for the whole family. It is nice for Kevin and I to have our own space but I’m seriously going through the empty nest thing here!!

I made this with skin on bone in chicken thighs because, well I just love the flavor and juiciness of thighs. But you could do this just as easily with breasts if you prefer. I would use skin on bone in breast though if you want that nice golden brown crust on the meat. I wish I had browned mine just a tad bit longer.
This one of my meals that I call a “kitchen sink” meal. I threw a tons of stuff in the that was on hand. Beans, veggies, herbs, you name it. That is the beauty of a recipe like this. Once you  have the meat and braising liquid you can go crazy and make it your own! 
Everyone loved it and it just ended up being a nice tummy filling comfort food kind of dinner to share with my family! I hope you give it a try!!
White Wine Braised Chicken
  • 1 Tbs. olive oil
  • 8 bone-in, skin-on chicken thighs
  • 2 large leeks, white and light green portions, halved lengthwise and thinly sliced crosswise, rinsed clean of grit
  • 1 large red bell pepper, seeded and diced
  • 2 large garlic cloves, minced
  • 1/2 cup white wine
  • 3 cups chicken stock
  • 1 19-ounce can of Cannelinni beans, drained
  • 2 cups fresh corn kernels (2 ears of corn)
  • 8-ounces frozen peas
  • 1/4 cup chopped fresh chives
  • 2 Tablespoons. fresh lemon juice
  • Kosher salt 
  • Freshly ground pepper
  • 1 loaf of crusty bread, opptional


Heat the olive oil in a dutch oven over medium-high heat. Season the chicken thighs with salt and pepper on both sides and, working in batches if necessary, brown the chicken on both sides, about 8 minutes total per batch. Remove to a plate.

Reduce the heat to medium and add the leeks and red pepper to the pan and cook, stirring occasionally, for about 8 minutes or until the vegetables are soft and wilted and absorbed most of the chicken fat. Add the garlic and cook an additional minute. 

Increase the heat to medium-high and add the wine using a wooden spoon to scrape up and browned bits that are on the bottom of the pan. Bring to a simmer and cook for a minute or so to cook off the alcohol. Add the chicken stock to the pan and bring back to a simmer. Season with salt and pepper to taste.

Return the chicken to the pan and reduce the heat to medium-low. Cover the pan and allow to cook for 45 minutes. Transfer the chicken to a plate and cover with tin foil to keep it warm.

Add the beans and corn to the pan and turn the heat up to medium. Continue to cook while stirring occasionally, for about 5 to 7 minutes, or until the corn kernels have softened. Add the peas, chives, and lemon juice and cook for an additional few minutes to heat up the peas. Remove from heat and adjust seasoning.

Ladle the broth and veggies into a bowl and top with 2 chicken thighs. Serve with crusty bread.

ENJOY!!