Tag Archives: chicken

Chinese Chicken & Mushroom Soup

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We’ve been seeing a lot of crazy rain recently here in Baltimore. So despite it being June, it’s been great soup weather!

IMG_2427This is what I call “fork-and-spoon-soup”, because the soba noodles are hard to tackle with a spoon, but you don’t want to miss any of the delicious broth! The broth is salty from the soy sauce, yet tart from the lime juice.

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This soup could easily be made vegetarian buy substituting tofu for the chicken. I baked some chicken while the soup cooked and then shredded it to add at the end. Someone in our house was very excited at the prospect of any chicken falling to the floor…

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Soba noodles are made of buckwheat, which explains their dark brown color. If you’ve never had soba before, I highly recommend trying it; if you’re totally opposed, any type of noodle would work in this soup (egg noodles, spaghetti, or even rice).

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This soup comes together pretty quickly, especially if you have some pre-cooked chicken/tofu on hand. So, go ahead and put it on the menu this week!

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Chinese Chicken & Mushroom Soup

Prep time: 5 min

Cook time: 20 min

Serves: 2

  • 10oz mushrooms (I used baby portobello)
  • 3C chicken broth
  • 6oz baby bok choy
  • 3oz soba noodles
  • 8oz chicken, shredded
  • 1T soy sauce
  • juice from 1 lime
  1. Add mushrooms to dutch oven over medium heat; cook until most of liquid has released
  2. Add chicken broth to pot, bring to a boil
  3. Add boy choy, cover and steam/cook for 5 min
  4. Add soba noodles, cover and cook for 5 min
  5. Add chicken, soy sauce and lime juice to the pot and warm through
  6. Enjoy!

Question: Does your pet(s) hang out in the kitchen while you cook? Do you ever let them ‘taste test’ what you’re cooking?

Chicken Tzatziki Salad

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Lately, I’ve been buying a rotisserie chicken on the weekend. I’ll cut off a breast for us to eat for dinner that night (usually on top of a salad or whatever leftovers are in the fridge), and then I pick the rest of the meat off to be used for the following week. I buy my rotisserie chickens from Costco, and usually get 2lbs of meat off the chicken (not including the chicken used for the first meal). So, what have I been doing with this chicken? Chicken salad. Lots of chicken salad.

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This week, I made Chicken Tzatziki Salad. Oh boy, was it good! The lemon and yogurt combo makes it so fresh, and a bit tangy, while the cucumber adds just the right amount of crunch. The first night, we ate this along side some leftover pasta salad I had made for a friend’s BBQ (above), and the second night, we ate chicken salad salads (below).

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This recipe is super easy, and is actually better if you make it ahead of time and let it sit in the fridge for a few hours (to days) before eating. (Read: great for an easy weeknight meal!)

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The original recipe is from Cooking Light, and I haven’t made too many changes here. Now that summer is almost here, there are so many parties and celebrations happening. This chicken salad would be great to bring to a party or for a picnic lunch or dinner. Since there are so few ingredients, this recipe can easily be doubled (or tripled, quadrupled…) if you’re feeding a larger crowd.

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This recipe calls for seeded and diced cucumber; if you’re not sure how to do this, check this post for a reminder! And of course, you don’t have to use rotisserie chicken for this, just make sure you give this enough time in the fridge to cool down if you’re using just-cooked chicken.

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Chicken Tzatziki Salad

Prep time: 15 min

Cook time: n/a

Serves: 4

  • 1 lb chicken, cooked & diced
  • 2/3 C plain yogurt (I prefer greek yogurt, but any will do)
  • 1 cucumber, seeded and diced
  • 2t dried dill
  • juice from 1 lemon
  1. Combine all ingredients in a bowl, let sit in refrigerator for 2+ hours before serving
  2. Enjoy!

Question: Do you ever buy a rotisserie chicken? Which do you like better, white or dark meat?

Baked Chicken Fajitas

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We’ve been having some lovely weather here in Baltimore lately, so this past week we were able to eat dinner in the backyard for the first time this year!
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On the menu were chicken fajita salads. This is a meal that can be prepped ahead of time, so that you can pop it in the oven the minute you walk in the door from work or school…easy-peasy!

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This meal is also super flexible. Any colored bell peppers and or onions will do, I just happened to have red bell’s and red onion on hand so that’s the combo I went with. Also, to make this vegetarian you could easily sub tempeh or sliced portobello mushrooms for the chicken (maybe tofu, but the texture might be off).

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As you can see, I had pre-sliced my onion and bell peppers. I did have to chop up the chicken since it spent the day thawing in the fridge. I think it’s a good idea to have a cutting board designated for chicken because I have an irrational fear of salmonella it makes for an easier clean-up.

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This is one of those recipes where you, literally, need to get your hand dirty. Since I don’t coat the veggie/chicken mixture with oil, you really have to massage the spices in well.

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When I take these out of the oven, I like to add a squeeze of lime juice…yum! We ate our fajita mixture in salad form, with some spinach on the bottom followed by some brown rice and topped with the fajita mixture. Of course, this would be delicious served with tortillas in a more traditional fajita-fashion.

Baked Chicken Fajitas

Prep time: 10min (or ahead of time)

Cook time: 30min

Serves: 2 (easily doubled, tripled…)

  • 1/2lb chicken, cut into 1/2″ chunks
  • 2 bell peppers, cut into strips
  • 1 onion, sliced
  • juice of lime (optional)

For the fajita spice:

  • 1T chili powder
  • 1/2T paprika
  • 1/2T cornstarch
  • 1t onion powder
  • 1/2t cumin
  • 1/2t garlic powder
  • cayenne, to taste (1/8t-1/2t)
  1. Pre-heat the oven to 415 degrees
  2. Combine ingredients for the fajita spice
  3. In a baking dish, mix chicken, bell peppers, onion and fajita spice with your hands
  4. Bake, covered, for 15 min
  5. Remove cover and give the mixture a stir
  6. Bake, uncovered, for 15 min
  7. Add a squeeze of lime when out of the oven, if you wish
  8. Enjoy!

Question: Do you have outdoor space where you can eat meals outside? Do you take advantage of it often?

Creamy Chicken, Mushroom & Broccoli Soup

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It was a dreary day in Baltimore, so last night I made Creamy Chicken, Mushroom & Broccoli Soup (loosely based on a recipe from Skinny Taste).

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I used low sodium chicken broth, and unsalted butter for this soup. I like to use low/no sodium ingredients when I’m cooking, so that I can add my desired amount of salt as I go. I usually won’t list salt and pepper in a recipe, but I always taste my food as it’s cooking and use salt (I’m a fan of kosher salt) and freshly ground black pepper when necessary. Salt and pepper can seriously make or break a meal, so don’t forget about them!

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I had never made this soup before, but I liked the technique of blending part of the soup to thicken it up…I will definitely be doing that again! Also, this technique uses one of my all-time favorite kitchen appliances, my Vitamix. We were lucky enough to receive our Vitamix from my husband’s parents as a Christmas gift a couple of years ago, as these blenders are quite the monetary investment. I’ve been in love with it ever since! It’s great for my morning smoothie, soups, nut butters, sauces, and the list goes on.

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You’ll notice that this soup has chicken in it, so I want to point out that I’m not strictly a vegetarian. That being said, you will see quite a few vegetarian recipes here on the blog. I eat meat occasionally, and when I do it’s mainly chicken or seafood. If you don’t eat meat, you could easily keep the chicken out of this recipe and use vegetable broth instead of chicken broth.

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On my way home, I picked up some Panera sourdough rolls to serve alongside this soup…highly recommend! However, a nice side salad would also be a great, lighter, option.

Creamy Chicken, Mushroom & Broccoli Soup

Prep time: 5min

Cook time: 35min

Serves: 3

  • 1/2lb chicken breast
  • 8oz baby bella mushrooms, sliced
  • 4oz shiitake mushrooms, sliced
  • 4 stalks celery
  • 2C broccoli, chopped
  • 4C chicken broth
  • 3T flour
  • 1T butter
  1. Place flour & chicken broth in blender; blend until smooth
  2. Pour mixture into dutch oven, over medium heat
  3. Add mushrooms, celery, broccoli & butter; bring to a boil
  4. Add chicken, cover and cook for 15min (until chicken is cooked)
  5. Remove chicken, let cool before shredding or dicing
  6. Place celery and 1.5C of soup into blender; blend until smooth
  7. Add blended soup back into dutch over, along with the shredded/chopped chicken

Question: What’s the most recent kitchen/cooking technique you’ve learned?