Tag Archive for Chicken

White Bean Chicken Chili

Happy New Year!!! It’s hard to believe that 2016 is already upon us. We know that we were a bit off the grid in 2015, but one of our resolutions is to get back in the kitchen and bring you more fantastic recipes and cooking tips. It’s not that we haven’t been cooking, we have just too busy to blog about it!! Anyway, here is the first recipe of the New Year: White Bean Chicken Chili! I had a few people over on New Year’s Day and made three different types of chili…a) Traditional Chili b) White Bean Chicken Chili 3) Vegetarian Chili. They were all great, but the overall consensus was that this was the favorite because it was so different and not too spicy.  Don’t worry, the others will be posted in the days ahead!!! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 3-4 hours

Ingredients:

6 lbs. chicken, poached and shredded

4 jalapeño peppers, seeded and diced

2 onions, finely chopped

2-4 oz. cans green chiles

6-15 oz. cans small white beans, rinsed, drained, & divided

12 cups chicken broth, divided

4 T. olive oil

1 T. dried oregano

1 T. cumin

Garnishes, if desired:

Shredded Cheddar Cheese

Cilantro

Sour Cream

Special Equipment and Other Items Needed:

Large pot

Crock pot

Immersion Blender

Preparing White Bean Chicken Chili:

In a large skillet over medium heat, sauté jalapeños and onions in oil for 3-4 minutes or until they start to soften. Add shredded chicken, oregano, cumin and chiles. Mix well. Set aside. In a medium bowl, add three cans of beans and 4 cups of broth. Using an immersion blender, mix well.  Add to chicken mixture and stir. Transfer to crock pot. Add remaining beans and broth. Put on low for 3-4 hours. Serve hot with shredded cheddar cheese, sour cream and cilantro, if desired. 

White Bean Chicken Chili

Important Tips:

You can easily make the entire dish the day before and then just pour it into a crock pot  about 4 hours before you want to serve it. If you do this, put the crock pot on high instead of low since you are starting out with the ingredients being cold instead of at room temperature or warm.  

Meal Ideas:

I had made a bunch of traditional cornbread to serve with all of the chili. I had so much that I decided to turn some of it into jalapeño cheddar cornbread to go with the white bean chicken chili. It was a pretty great pairing if I do say so myself. 

Got Leftovers?:

Any leftovers can easily be frozen into individual sized portions with resealable freezer safe bags. 

Chicken Tenders with Grilled Romaine

For those of you who live in the Atlanta area, you know that school started for many students last week. My children were among those that headed back.  At the beginning of every school year, I have the energy and desire to cook new meals and be creative. However, it was a bit of an emotional start since I had one kid starting high school and another starting the end of her middle school years. I knew I didn’t have it in me to go all elaborate and fancy (and I’m not Melissa) but wanted something new, healthy and delicious.  As I was thumbing through old Food Network Magazines, I came across a recipe that looked exciting. Of course, I changed it a bit to suit my family’s tastes. The end result was this chicken tenders with grilled romaine dish that was a hit with everyone!!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time –  15 min. 

Ingredients for 4 servings:

1/4 c. extra virgin olive oil, plus 2 T. for drizzling

2 tsp. balsamic vinegar, plus 1 tsp. for drizzling

1 1/2 T. fresh thyme, chopped

1 T. minced red onion

2 garlic cloves, minced

1/4 tsp. red pepper flakes

Kosher Salt and Pepper

2 artisan heads of romaine, cut in half (or one head of romaine cut in quarters)

12 boneless, skinless chicken tenders

1 1/2 c. seasoned breadcrumbs

1/2 c. shredded or shaved parmesan

Preparing Chicken Tenders with Grilled Romaine:

Preheat grill to medium-high heat. Whisk together olive oil, vinegar, thyme, onion, garlic, red pepper and a pinch of salt in a large bowl. Drizzle the cut side of the romaine with 1-2 tsp. of the dressing. 

Add the chicken to the bowl and toss with remaining dressing. Add the breadcrumbs and toss to coat. Thread the chicken onto metal skewers. 

Grill chicken until cooked through, about 8 minutes. Take off the grill and let sit for 5 minutes. Place the cut side of the romaine on the grill, turning once. Grill for about 2 minutes total. Transfer the romaine to plates and drizzle with olive oil and vinegar. Season with salt and pepper. Place 3 chicken tenders on each plate and sprinkle with parmesan cheese. 

Chicken Tenders with Grilled Romaine

 

Chicken Kabobs

Chicken Kabobs

I made these chicken kabobs for the first time a few weeks ago for a group of friends. Let me just tell you that there was not one piece left AND the first thing my son said the next morning was, “Is there anymore of that awesome chicken?” The recipe comes from a Middle Eastern Cook Book called Olives, Lemons, & Za’atar so there are some flavors and ingredients that you might not be used to. Don’t let that scare you away….give it a try!

Level of Difficulty: Easy
Time Required: Prep Time – 10min; Marinate Time 3-8 hours; Cook Time – 15 min. 

Ingredients:

1 c. fresh lemon juice (about 8 lemons if they are juicy)

1/2 c. extra virgin olive oil

10 garlic cloves, minced

1 T. allspice

1 T. sea salt

1 tsp. freshly ground pepper

1/2 tsp. cumin

1/4 tsp. nutmeg

1/2 tsp. paprika

4 pounds boneless, skinless chicken breasts, cut into 1 1/2 in. chunks

Special Equipment and Other Items Needed:

Grill

Preparing Chicken Kabobs:

Whisk all ingredients together in bowl, except the chicken. Place chicken cubes in a resealable plastic bag. Pour the marinade over the chicken and place in the refrigerator for 3-8 hours. 

Preheat grill over medium heat. Thread the chicken cubes onto skewers. Grill the chicken for 10-15 minutes, or until done, turning often. 

Chicken Kabobs

Meal Ideas:

There are a few things you can do with chicken kabobs. It’s easy to serve them with Syrian Rice and a green vegetable for a complete meal. The kabobs are also delicious when you put them in a piece of pita bread and top with some tatziki sauce!

Got Leftovers?:

This chicken is fantastic on a salad!

Rosemary Grilled Chicken with Mushroom Sauce

Rosemary Grilled Chicken with Mushroom Sauce

I was look through an old Food and Wine magazine recently and found this Rosemary Grilled Chicken with Mushroom Sauce recipe. It was a great way to jazz up a traditional piece of grilled chicken without a lot of work!

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 25 min.

Ingredients:

4 skinless, boneless chicken breast halves (1 1/4 pounds)
5 tablespoons extra-virgin olive oil
1 tablespoon chopped rosemary
Freshly ground pepper
1 pound shiitake mushrooms, stems discarded and caps thinly sliced
1/2 pound cremini mushrooms, stems discarded and caps thinly sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 teaspoon chopped thyme
3 medium tomatoes—halved, seeded and cut into 1/2-inch dice
Salt

Preparing Rosemary Grilled Chicken with Mushroom Sauce:

Light a grill or preheat a grill pan. In a medium baking dish, brush the chicken breasts with 1 tablespoon of the oil and rub with the rosemary. Season with pepper and let stand for 30 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Meanwhile, heat the remaining 1/4 cup of oil in a large skillet. Add the mushrooms and cook over moderately high heat until browned, about 6 minutes. Add the onion, garlic and thyme and cook until the onion is translucent, about 4 minutes. Add the tomatoes and season with salt and pepper.

Mushroom Sauce

Cover partially and cook over low heat, stirring occasionally, until the mushrooms are tender, about 15 minutes.
Season the chicken with salt and grill over moderately high heat, turning once, until cooked through, about 8 minutes.

Rosemary Grilled Chicken with Mushroom Sauce
Season the mushroom sauce with salt and pepper and spoon onto plates. Slice the grilled chicken breasts on the diagonal 1/2 inch thick. Arrange the chicken over the mushroom sauce and serve.

Rosemary Grilled Chicken with Mushroom Sauce

 

Southern Italian Chicken Soup

Southern Italian Chicken Soup

I think I have already established the fact that when it’s cold, I make soup! Now that my family eats homemade chicken noodle soup, I thought I’d go out on a limb and make this Southern Italian Chicken Soup that I found in Southern Living. I loved everything about this soup and it was my lunch for days. 

Level of Difficulty: Easy
Time Required: 50 minutes of hands on time

Ingredients:

1 large onion, diced 
1 celery rib, thinly sliced
2 carrots, chopped 
1 garlic clove, minced 
3 tablespoons olive oil, divided 
6 cups chicken broth 
1 (15.5-oz.) can diced tomatoes
1 teaspoon dried Italian seasoning
1/4 teaspoon dried crushed red pepper
4 (6- to 8-oz.) skinned and boned chicken breasts 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
2 cups sliced fresh okra
1 (15.5-oz.) can black-eyed peas, drained and rinsed
1 (9-oz.) package refrigerated cheese-filled tortellini 
Freshly grated Parmesan cheese

Special Equipment and Other Items Needed:

Dutch Oven

Preparing Southern Italian Chicken Soup:

1. Sauté first 4 ingredients in 2 Tbsp. hot oil in a large Dutch oven over medium-high heat 3 to 5 minutes or until tender. Stir in broth and next 3 ingredients; bring to a boil, stirring occasionally. Reduce heat to medium, and simmer, stirring occasionally, 10 minutes.

2. Meanwhile, sprinkle chicken with salt and black pepper. Cook in remaining 1 Tbsp. hot oil in a large nonstick skillet over medium-high heat 5 minutes on each side or until lightly browned. Cool slightly (about 5 minutes); cut into 1-inch pieces. (NOTE: When I made the soup, I actually used poached and shredded chicken since I already had some on hand). 

3. Add okra, black-eyed peas, and chicken to Dutch oven.

Southern Italian Chicken Soup

Simmer, stirring occasionally, 10 minutes or until okra is tender.

Southern Italian Chicken Soup

Add tortellini, and cook, stirring occasionally, 3 minutes or until tortellini is done. Serve with Parmesan.

Southern Italian Chicken Soup

Variations:

I might throw in some fresh spinach or kale next time just for fun. 

Meal Ideas:

As with any chicken soup, it goes nicely with a hot grilled cheese sandwich!

 

Oven Fried Chicken

Fried chicken is certainly a comfort food, but as we all know, it is not exactly the healthiest for you. However, like every good Southerner, I had to come up with a version of fried chicken that would pass both the taste AND health test. Gone is the buttermilk and Fry Daddy. In is olive oil and panko breadcrumbs. I made this oven fried chicken recently and it was a big hit for the family and certainly didn’t make me feel as though I was clogging their arteries! 

Level of Difficulty: Easy

Time Required: Prep Time – 10 min; Cook Time – 25-30 minutes

Ingredients:

2 eggs, beaten

2 c. panko breadcrumbs

1/2 c. all-purpose flour

3/4 tsp. celery salt

3/4 tsp. garlic salt

3/4 tsp. cayenne pepper

4 skinless, boneless chicken breasts

1/3 c. olive oil

Lemon wedges, for serving (optional)

Preparing Oven Fried Chicken:

Place baking sheet in oven and preheat to 450 degrees. Take three shallows bowls and fill one will beaten eggs, one with panko breadcrumbs and one with flour. Season the flour with celery salt, garlic salt and cayenne pepper. Mix well. Dust the chicken with flour mixture, then dip it into the egg, followed by the panko. Be sure to press the panko into the chicken to help it stick. 

Pour the olive oil into the baking sheet. Using tongs, dip the chicken into the oil, being sure to coat both sides evenly. Once the chicken breasts are coated, place them on the baking sheet. Bake the chicken for 25-30 minutes or until done and crispy. Be sure to turn halfway for even cooking. When done, remove from oven and drain on paper towels. Serve with lemon wedges. 

Oven Fried Chicken

No time to cook

No time to cook? We’ve all had those times in our lives when we are literally just too busy to cook. As you can tell from the lack of posts that Melissa and I have done, this is one of those times for us.

No time to cook

Actually, it’s not that we aren’t cooking, we just aren’t cooking anything NEW! No matter how busy we get, we still don’t cave to 1-800-PIZZA-NOW. When we are in a pinch, we either make one of our tried and true recipes, or throw something together from our well stocked kitchen.

This week, I know that dinners (and making healthy lunches) are going to be a challenge. I am having a huge event at my children’s school Friday night that will require me to be gone almost all day, everyday leading up to it.

This is one of those times that I am not upset being called “Type A” as I think it will serve me, and my family well. Here’s my game plan….

School Lunches

First of all, have you done the online ordering from the deli at your local Publix yet? If not, it’s a game changer! I don’t like waiting in line and would purposely avoid the store at certain times if I needed deli meat because it was such a cluster. Not anymore! Order whatever you want online and put in the time you want to pick it up. When you arrive, voila! It’s right there waiting for you! (No…Publix didn’t pay me to say that, either). Anyway, I ordered all of my meat and cheese and picked up a few other things for the week on Sunday. I came home and cut, portioned and bagged fruit, hummus, chips, and anything else I could think of to make the school lunch situation easier for me this week (I am anticipating exhaustion by Thursday). All that is left to do is to make the sandwiches and fill the lunch boxes with the prepared bags.

Dinner

On Saturday, I made my menu for the week. It’s a rough menu since there are lots of unknowns and I know things will change, but at least I got something down on paper. I made my chili knowing that Sunday was not going to be a great day for me to cook. We had that on Sunday with enough for leftovers on Tuesday. Today is carnitas day. SUCH a great recipe when you really have no more than 5 minutes to prep for a meal!! This will double as leftovers for either the kids’ lunches later in the week and/or another dinner (whatever is left will be frozen for another time). The plan is to do a spicy roasted chicken on Wednesday since I can easily prep the sides while the bird is cooking and Thursday is clearly going to be “leftover/fend for yourself night.” The rest of the week and weekend is followed by a 3 day “cooking break” and then it’s back to bringing you new and amazing dishes for you and your family to enjoy!