Baked Cheesy Chicken Taquitos are one of our favorite Tex-Mex dinners. I start this dish by braising chicken thighs in tomatoes, cilantro, chipotle peppers, and chicken stock. Then, I shred the chicken and mix it with cream cheese and cheddar cheese. Next, I roll up …
Salsa Verde Chicken Quesadillas are one of our favorite summer dinners. I start these quesadillas by braising boneless skinless chicken thighs in my homemade Salsa Verde. Then, I shred the chicken and put it into flour tortillas along with lots of Colby Jack cheese. Finally, …
Chicken and Squash Tortilla Soup is one of our favorite fall dinners. I start this easy soup by making a spicy chipotle chicken broth. Then, I fill the soup pot with sweet corn and butternutsquash. Finally, I top the soup with crispy fried corn tortillas, sliced avocado, sour cream, and cheddar cheese. We like this soup for several reasons. First of all, I like that I can make this whole soup in just about an hour. And for most of that time the soup is just simmering unattended. Secondly, I can make this soup up to two days ahead of time. Then, I just fry the tortillas right before serving the soup. Finally, we all love the spicy comforting broth and fresh veggies in this soup.
The Equipment I Used
A Food Processor- Use this to chop the vegetables for the soup. If you don’t have a food processor, just mince all the veggies finely.
The Ingredients Needed for Chicken and Squash Tortilla Soup
Chicken Thighs- I used boneless, skinless chicken thighs. You can also use boneless breasts. But the chicken won’t be as tender. Also, you will need to simmer the soup for about twenty minutes less. I always use Bell and Evans chicken because I find it to be the most tender.
Onions and Garlic- If you don’t like these, just leave them out.
Chipotles in Adobo Sauce- You can find this in the Hispanic section of your market in cans. You can freeze the rest of the can, and then slice off pieces as you need them.
Chicken Stock- I always use my homemade stock. The recipe is below.
How I Made my Soup
First, I made the soup.
Then, I fried the corn tortillas.
Finally, I topped the soup with all the toppings.
Chicken and Squash Tortilla Soup
Chicken and Squash Tortilla Soup
A spicy soup filled with tender chicken, plum tomatoes, butternut squash, corn, and cilantro. The soup is topped with cheddar cheese, crispy corn tortilla strips, avocado and sour cream.
ΒΌtsp. eachkosher salt, black pepper, and garlic powder
2tbsp.extra virgin olive oil
1Β½cupscilantro
1cupchopped onions
2tbsp.chopped garlic
4plum tomatoes, chopped
2tbsp.chipotles in adobo sauce
2tbsp.tomato paste
3cupschicken stock
1cupcorn, fresh or frozen
2cupspeeled butternut squash, cut in half inch cubes
2tbsp.lime juice
6corn tortillas, sliced in half inch slices
1cupvegetable oil
For the Soup Toppings:
1sliced avocado
Β½cupsour cream
1cupcheddar cheese, grated
Instructions
Begin by making the chicken: Season the chicken thighs with the garlic powder, pepper, and salt. Lightly brown them in the olive oil in a Dutch oven, on medium heat. Cook a couple of thighs at a time on both sides, removing them to a plate when they're brown.
As the chicken browns, in a food processor, combine the cilantro, tomatoes, onions, garlic, tomato paste, and chipotles. When all the chicken is brown, put it back into the pot along with the tomato mixture. Add the chicken stock, cover the pot and simmer for fifty minutes. After 35 minutes add the squash.
Meanwhile, heat a quarter inch of oil in a eight inch skillet on high heat. When the oil is so hot that a small piece of tortilla immediately crisps up, the oil is perfectly hot. Fry the tortilla strips in a few batches, draining them on paper towels.
After the soup has simmered for fifty minutes, add the corn and simmer for five minutes. Add the lime juice, and more salt if you think it needs it.
Top each bowl of soup with the tortilla chips and all the toppings.
4Β½lbs.chicken breasts and wings with skin and bones
10cupswater
2peeled onions
2peeled carrots
3peeled parsley roots
1tbsp.kosher salt
4stalks celery
1peeled parsnip
2tbsp.garlic cloves
1cupfresh parsley and fresh dill
Instructions
Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Gochujang Chicken and Corn Tacos are one of our favorite summer recipes. I start this recipe by marinating and baking spicy gochujang chicken. Then, I top the chicken with trendy Korean-style Spicy Cheese Corn. We like these gochujang chicken tacos for several reasons. First of …
Chipotle Chicken and Corn Tacos are one of our favorite summer dinners. I start this dish by braising boneless chicken thighs with chipotle peppers, cilantro, onions, and garlic. Then, I fill each taco shell with the tender chicken and my Roasted Corn Salsa. We like …
Yellow Curry Chicken Salad is one of our favorite Thai-inspired salads. I start this salad by marinating chicken in a homemade yellow coconut curry marinade. Next, I pan grill the chicken and serve it over spring greens mixed with watermelon, blueberries, and crispy coconut flakes. Finally, this all gets tossed with a cilantro and mint Sweet and Sour Dressing. We like this dish for several reasons. First of all, I like that I can make this chicken dish in just about thirty minutes. Secondly, I like that this chicken dish can be made ahead of time. I like to make the chicken and the other components early in the day, and then toss everything together right before serving. Finally, we all love the Thai-inspired flavors in this salad.
The Equipment I Used
A Grill Pan- I used a grill pan to cook my chicken, but you could also use a skillet.
A Salad Spinner- Use this to dry your lettuce. If your lettuce is wet the dressing won’t cling to it.
A Small Jar- I use this to shake up my dressing.
The Ingredients Needed for Yellow Curry Chicken Salad
Chicken- Use thinly sliced boneless, skinless chicken breasts. I always use Bell and Evans chicken because I find it to be the most tender.
Coconut Milk- Use full fat coconut milk. I like the Native Forest brand.
Fish Sauce- I like the Red Boat brand.
Spices- coriander, cumin, yellow mustard, ginger, and fennel add great flavor to the marinade.
Herbs- Cilantro and mint add great flavor to the dressing.
How I Made my Salad
I start this salad by marinating the chicken. You can marinate the chicken right before cooking it, or for a few hours before hand.
Next, I grill the chicken until it’s no longer pink in the middle.
Finally, I toss the chicken with the vegetables, fruits, and dressing.
If you like Thai-inspired flavors, you need to try this delicious Yellow Curry Chicken Salad.
Yellow Curry Chicken Salad
Yellow Curry Chicken Salad
Boneless chicken breast marinated in a Thai yellow coconut curry marinade, on top of spring greens, watermelon, blueberries and coconut flakes, with a sweet and sour dressing.
ΒΌtsp. eachpowdered yellow mustard and powdered ginger
ΒΌtsp.fennel seed
For the Sweet and Sour Dressing:
2tbsp. eachchopped cilantro and mint
ΒΌtsp.red pepper flakes
2tbsp.sugar
ΒΌeacholive oil and rice wine vinegar
For the Vegetables:
4cupsSpring greens
2cupscubed watermelon
1cupdried coconut flakes
1cupblueberries
Instructions
Begin by making the coconut chicken: In a bowl, mix everything but the chicken together.
Place the chicken in the marinade and let them sit while you heat the grill pan.
Grill the chicken on a hot grill pan, with a little bit of olive oil. Use medium heat, and cook the breast pieces, a few at a time until they're cooked through. Let them chill in the refrigerator while you prepare the rest of the salad.
Chop the chicken into bite sized pieces before tossing them with the rest of the salad ingredients.
For the Sweet and Sour Dressing:
In a small jar, shake all the ingredients together.
To Assemble the Salad:
Toss all the watermelon, blueberries, lettuce, chicken, and coconut in a large bowl. Pour the dressing over everything and toss until everything is well coated with the dressing.
Lemon Chicken Cobb Salad is one of our favorite summer salads. I start this Cobb salad by roasting seasoned chicken breasts. Then, I chop the chicken into bite-sized pieces and arrange it on top of romaine lettuce. Next, I add on hard boiled eggs, crisp …
Curried Chicken Tostadas with Pickled Onions is one of our favorite summer dinners. I start this by braising Spicemode Golden Curry seasoned chicken thighs with fresh tomatoes, onions, garlic, cilantro, and chicken stock. Then, I shred the chicken and served it on crispy baked tortillas …
Italian Chicken Cobb Salad is one of our favorite chicken salads. I start this Cobbsalad by roasting both chicken breasts and red peppers. Then, I layer them on a bed of arugula along with prosciutto, eggs, mozzarella cheese, cucumbers and tomatoes. Finally, I drizzle on my Balsamic Vinaigrette. We like this salad for several reasons. First of all, on a hot summer day, we all enjoy this nice cool salad. Secondly, I like that I can make this salad ahead of time. I like to make it early in the day and let it chill until dinner. And, lastly, we all love the delicious rosemary chicken, creamy mozzarella cheese, and roasted peppers.
The Equipment I Used
A Mandolin- This is entirely optional. But I used it to thinly slice my vegetables.
A Small Jar- I like to shake my dressings up in a jar.
The Ingredients Needed for Italian Chicken Cobb Salad
Chicken- I used breasts on the bone with the skin. I save the skin and bones to use for chicken stock. I always use Bell and Evans chicken.
Rosemary- Fresh rosemary adds great flavor to this dish.
Prosciutto- Cobb salad has bacon in it, but for my Italian version I used prosciutto.
Arugula- I used baby arugula.
Tomatoes- I used sliced plum tomatoes. But you could also use cherry tomatoes.
Oil- Use a good quality extra virgin olive oil.
Balsamic Vinegar- Use a good quality balsamic vinegar.
How I Made my Italian Cobb Salad
First, I roasted the peppers.
Next, I roasted the chicken. Take care to not overcook the chicken.
Then, I boiled my eggs.
Next, I made the vinaigrette. Be sure to taste the vinaigrette. You may want to add more honey.
Finally, I arranged everything on the arugula and drizzled it with the vinaigrette.
If you like big salads, you need to try this delicious and refreshing Italian Chicken Cobb Salad.
Italian Chicken Cobb Salad
Italian Chicken Cobb Salad
Roasted chicken, tomato, roasted peppers, cucumber, fresh mozzarella, and hard- boiled eggs all tossed with a balsamic vinaigrette.
ΒΌtsp. eachkosher salt, black pepper, paprika, garlic and onion powders
1tbsp.minced fresh rosemary
1tbsp.extra virgin olive oil
4eggs
4cupsbaby arugula
1cupsliced cucumbers
1cupsliced tomatoes
1cupbocconcini mozzarella balls
ΒΌpoundsliced prosciutto
For the Balsamic Vinaigrette:
Β½cupextra virgin olive oil
ΒΌcupbalsamic vinegar
2tbsp.honey
1tbsp.Dijon mustard
1clovegrated garlic
ΒΌtsp.black pepper
Instructions
Begin by roasting the red peppers: Preheat the oven to 350 degrees. Place the peppers on a sheet pan and bake them for one hour. Peel the peppers and remove the seeds. Slice the peppers thinly and chill.
While the peppers bake, make the chicken: Put the chicken on the baking sheet and sprinkle the salt, pepper, paprika, and garlic and onion powders all over the chicken. Drizzle on the olive oil. Bake for forty minutes or until the chicken is no longer pink in the middle. When the chicken is done, remove the skin and bones, and chop the chicken in half inch pieces.
Meanwhile while the chicken cooks, hard boil the eggs. Place the eggs in a two quart saucepan and cover them with cold water. On high heat, bring the water to a boil. Then, turn down the heat, and simmer the eggs for 15 minutes. Drain the eggs and peel them under cold running water. Chop the eggs in half inch pieces, and chill.
Also, make the vinaigrette by shaking up all the ingredients in a small jar.
Put all the arugula in a large bowl, or on a large platter. Arrange the cooked chicken, prosciutto, cucumbers, eggs, mozzarella and tomatoes in rows on the arugula. Drizzle on as much dressing as you like.
Coconut Chicken and Strawberry Salad is one of our favorite summer salads. I start this salad by marinating tender boneless chicken breast. For my marinade, I use a mixture of Thai yellow curry spices and coconut milk. Then, I make a homemade Sweet and Sour …