Tag: chicken

Jalapeno Popper Chicken Enchiladas
March 11, 2021

Jalapeno Popper Chicken Enchiladas

Jalapeno Popper Chicken Enchiladas are one of our favorite dinners. I start this dish by filling corn tortillas with creamy shredded chicken and two cheeses. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, jalapenos, and bacon. If you like …

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by Sharon
Chicken and Avocado Salad with Cilantro Dressing
March 3, 2021

Chicken and Avocado Salad with Cilantro Dressing

Chicken and Avocado Salad with Cilantro Dressing is a fresh and delicious main dish salad. Even though it’s still winter here in New York, I still love serving cold salads for lunch and dinner. Often, I serve my main course salads along with a cozy …

chicken
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by Sharon
Chicken Pot Pies with Biscuit Tops
February 12, 2021

Chicken Pot Pies with Biscuit Tops

Chicken Pot Pies with a Biscuit Top are the perfect cozy winter dinner. I start these pies by making a delicious pie filling. It’s full of roasted chicken, a rich sauce, and vegetables. Then, I top the pies with Bacon and Cheddar Biscuits. All in all, this is a warm and comforting, family pleasing dinner.

The Equipment Needed

  • Ramekins- You will need six ramekins or cocottes to bake your pies in.
  • A Food Scale- For perfect biscuits every time, use a food scale to measure your flour.
  • A Pastry Cutter- You will need this to cut your butter into the flour.

The Ingredients Needed for Chicken Pot Pies with a Biscuit Top

  • Chicken- Use bone in skin on chicken breasts. Save the skin and bones in the freezer for making chicken stock.
  • Potatoes- You can use russet, red or Yukon gold potatoes.
  • Onions and Carrots- Feel free to leave these out, if you have a picky eater.
  • Chicken Stock- I always use homemade stock. The recipe is below.
  • Buttermilk- For the best biscuits, use full fat buttermilk.

How I Made my Pies

  • First, I roasted my chicken. It’s important to check and see if your chicken is cooked through. It should have no pink in it when done.
  • Next, I cooked my carrots and potatoes. Cook them until they’re fork tender.
  • Then, I made the white sauce.
  • Next, I made the biscuit dough.
  • Finally, I topped the pies with the dough and baked them until they were golden brown.

Are these Chicken Pot Pies with a Biscuit Topping a lot of work? Yes, but besides being delicious, I think they’re fun to make. Of course, the best reason to make these is because everyone loves them. They are the sort of homey dinner that your children or friends will always remember.

chicken pot pies with biscuit tops
Chicken Pot Pies with Biscuit Tops
chicken pot pies with a biscuit top

Chicken Pot Pies with Biscuit Tops

Individual chicken pot pies topped with a Bacon and Cheddar Biscuit
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 25 minutes
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

  • 6 ramekins

Ingredients
  

  • 2 bone-in, skin-on chicken breasts
  • ¼ tsp. each kosher salt, black pepper, garlic powder, onion powder
  • 1 tbsp. extra virgin olive oil
  • 2 cups peeled potatoes, cut in one inch pieces
  • 1 cup carrots, cut in half inch slices
  • 8 tbsp. unsalted butter
  • 1 cup diced onion
  • ½ cup all purpose flour
  • 3 cups chicken stock
  • ¼ tsp. each kosher salt and pepper
  • 1 cup frozen peas

For the Bacon Cheddar Biscuits:

  • 3 cups all purpose flour
  • 1 tsp. salt
  • 1 tbsp. baking powder
  • 10 tbsp. cold, unsalted butter, cut in half inch pieces
  • 2 ounces grated extra sharp cheddar cheese
  • 2 slices cooked and crumbled bacon
  • 1 cup full fat buttermilk
  • 1 beaten egg mixed with one teaspoon of water

Instructions
 

  • Begin by roasting the chicken: Preheat the oven to 350 degrees. Place the chicken on a baking sheet and add the spices. Drizzle on the oil. Bake for 40 minutes or until the chicken is no longer pink inside. Remove the skin and bones and cut the chicken in bite sized pieces.
  • While the chicken cooks, place the carrots and potatoes in a three quart saucepan. Cover with water and bring to a boil. Boil for about ten minutes or until the vegetables are tender. Drain and set aside. Raise the oven to 375 degrees.
  • Also, make the white sauce: Melt the butter in a Dutch oven, and stir in the flour. Cook for five minutes. Add the chicken stock and salt and pepper and cook for two minutes, or until a thick sauce forms. Remove from the heat and add the chicken and vegetables.
  • Divide the filling between the ramekins, and place them on a baking sheet.
  • Place one biscuit in each ramekin and bake them for 25 minutes.

For the Bacon Cheddar Biscuits:

  • In a large bowl, sift together the flour, salt and baking powder. Using a pastry cutter cut the butter into the flour until the butter is the size of peas. Using a fork gradually stir in the buttermilk. Try and stir as little as possible. Add the bacon and cheddar.
  • On a floured board, pat the dough into a one inch rectangle. Using a three inch biscuit cutter, cut out eight biscuits. It's ok to reroll the dough, but try to handle it as little as possible.
  • Brush the tops of the biscuits with the egg and water mixture.
Keyword Chicken
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Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh 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.
Keyword chicken soup, chicken stock, stock
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chicken
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by Sharon
Thai Salad with Coconut Chicken
January 21, 2021

Thai Salad with Coconut Chicken

Thai Salad with Coconut Chicken is a delicious main course salad. I start my salad by marinating the chicken in coconut milk and spices. Then, I grill the chicken on a grill pan. Next, I make a Sweet and Sour Dressing filled with lime and …

chicken
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by Sharon
Crispy Buffalo Chicken Sandwiches with Blue Cheese
January 8, 2021

Crispy Buffalo Chicken Sandwiches with Blue Cheese

Crispy Buffalo Chicken Sandwiches with Blue Cheese are perfect for a casual dinner. These sandwiches begin with a fried chicken breast. Then, the chicken is dipped in a sweet and spicy Buffalo sauce. Next, it’s topped with a creamy blue cheese sauce. Finally, the whole …

chicken, sandwiches
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by Sharon
Chicken Burritos with Avocado Crema
November 30, 2020

Chicken Burritos with Avocado Crema

Chicken Burritos with Avocado Crema are a new family favorite at our house. They are filled with slow cooked black beans, rice cooked with chicken stock, and spice covered grilled chicken. Also, they’re served with two sauces, a chipotle sauce and an avocado crema.

The Equipment You’ll Need

  • A Food Processor- This is helpful for whipping up the crema, but it’s not essential.
  • A Grill Pan- I like to grill my chicken in a grill pan, but a cast iron skillet would also work well.

The Ingredients You’ll Need for Chicken Burritos with Avocado Crema

  • Black Beans- I always use dried beans.
  • Chipotle Peppers in Adobo- These come in a can and can be found in the Hispanic section of your market.
  • Chicken Stock- I always use homemade, and this is the secret to this delicious rice.
  • Chicken- Use boneless, skinless chicken breasts for this recipe.

How I Made my Burritos

  • First, I made my beans. Simmering these beans with the spices gives them so much flavor!
  • Next, I cooked the rice. Again, the addition of homemade chicken stock gives the rice incredible flavor.
  • Then, I made the chipotle sauce and avocado crema.
  • Next, I grilled the chicken. Don’t skip the spices. They add so much flavor.
  • Finally, I warmed up the tortillas and added all the fillings and rolled them up.

These Chicken Burritos with Avocado Crema are a great example of how simple ingredients can be put together to create a fantastic meal. If you are pressed for time, I would recommend making the beans the night before. If you do that, this whole recipe could easily be made in under an hour. This recipe makes four very generous portions, and is also great warmed up the next day. If you like Tex-Mex food, you’ll love these Chicken Burritos with Avocado Crema.

Chicken Burritos with Avocado Crema
Chicken Burritos with Avocado Crema
chicken burritos with avocado crema

Chicken Burritos with Avocado Crema

Burritos filled with grilled chicken, black beans, rice, chipotle sauce, and avocado crema.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4

Ingredients
  

  • 1 cup dried black beans
  • 2 tsp. cumin powder
  • 3 tbsp. extra virgin olive oil
  • 1 sprig fresh oregano
  • 1 bay leaf
  • ¼ tsp. red pepper flakes
  • 1¼ tsp. kosher salt
  • 1 cup long grain white rice
  • 1¾ cups chicken stock
  • ½ tsp. dried oregano
  • ½ cup mayonnaise
  • 1 tbsp. chipotle peppers in adobo sauce, minced
  • 1 avocado
  • juice of one lime
  • 2 tbsp. sour cream
  • 2 boneless, skinless chicken breasts
  • ½ tsp. each chili, onion, garlic, and paprika powders
  • ¼ tsp. black pepper
  • 1 chopped plum tomato
  • ½ cup cilantro leaves
  • 4 large flour tortillas

Instructions
 

  • Rinse the beans and remove any debris. Place them in a three quart saucepan and cover them with a few inches of water. Boil for ten minutes. Add a half teaspoon of the cumin, the oregano, the pepper flakes, bay leaf, a tablespoon of the oil, and one teaspoon of kosher salt. Simmer for one hour or until they're tender, and then drain them.
  • To make the rice: Heat one tablespoon of the oil in a three quart saucepan on medium heat and stir in the rice. Cook one minute and then add the chicken stock and oregano. Simmer covered for 15 minutes. Remove from the heat and let sit five minutes.
  • For the Chicken: mix together the rest of the spices. Cut the breasts in half, horizontally, and then pound them with a meat pounder until they're about a quarter of an inch thick. Sprinkle both sides of the chicken with the spices. Heat a grill pan on high heat, and cook the chicken on both sides until it's cooked through, for about seven minutes. Cut the chicken into bite sized pieces.
  • For the Chipotle Mayonnaise: mix together the mayonnaise and chipotle.
  • For the Avocado Crema: In a food processor, whip together the avocado, sour cream and lime juice. Beat until fluffy.
  • Right before serving heat the tortillas on a plate for one minute in the microwave.
  • Lay out the tortillas and top with the rice, beans, chicken, chipotle sauce, crema, tomato, and cilantro.
Keyword burritos, Chicken, chicken burritos
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Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh 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.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
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by Sharon
Chicken and Tangerine Tossed Salad
November 24, 2020

Chicken and Tangerine Tossed Salad

Chicken and Tangerine Tossed Salad is a main course salad filled with grilled chicken, tangerines, red cabbage, cilantro, romaine lettuce, fried wontons, red bell peppers, and a ginger dressing. My favorite part of this salad is the ginger dressing, filled with sesame oil, fresh ginger, …

chicken salad, ginger dressing, salad
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by Sharon
Chicken Parmesan with Creamy Polenta
November 14, 2020

Chicken Parmesan with Creamy Polenta

Chicken Parmesan with Creamy Polenta is classic Italian-American comfort food. This is a dish that is on frequent rotation at our house, although the chicken sometimes ends up in a sandwich or in a calzone. I feel that my recipe is a bit unique in …

chicken
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by Sharon
Lemongrass Chicken Soup with Rice
November 7, 2020

Lemongrass Chicken Soup with Rice

Lemongrass Chicken Soup with Rice is infused with lemongrass and ginger, and filled with Jasmine rice, carrots, red pepper, yellow squash, mint, cilantro, and basil. Since it’s a Thai inspired soup, it’s flavored with fish sauce and lime juice, which gives it great flavor.

The Equipment You’ll Need

  • A Dutch Oven- This is for cooking the soup. If you don’t have one, any large pot will do.
  • A Saucepan- I use a three quart saucepan to cook my rice.

The Ingredients You’ll Need for Lemongrass Chicken Soup with Rice

  • Jasmine Rice- Since this is a Thai inspired soup, I use jasmine rice. But, feel free to substitute any rice you like.
  • Shallots- Shallots are often used in Thai soups, but if you don’t have shallots just substitute onions.
  • Garlic- You’ll want to use fresh garlic for this recipe. I like to buy pre peeled cloves and keep them in the freezer.
  • Ginger- Use fresh ginger for this recipe.
  • Lemongrass stalks- If you can’t find lemongrass, please make this soup anyway. It will still be delicious.
  • Chicken- This recipe calls for boneless, skinless chicken breast.
  • Chicken Stock- I always use homemade chicken stock. My recipe is included in this post.
  • Fish Sauce- You can find this in the Asian section of your market. If you’ve not used fish sauce before, you might want to reduce the fish sauce to one teaspoon.
  • Lime Juice- Use freshly squeezed lime juice for this recipe.
  • Carrots, Peppers, and Yellow Squash- Slice them very thinly, because they cook in the bowl.
  • Basil, Mint, and Cilantro- These fresh herbs are so flavorful in this soup. Be sure to wash them very well.

How I Made This Soup

  • First, I made the rice. I was careful to measure and time everything very carefully.
  • Next, I cooked my shallot, taking care not to burn it.
  • Then, I added the garlic, ginger, lemongrass, chicken, and stock.
  • Finally, I added the fish sauce and lime juice, and plated the soup.

We really enjoy eating this soup, and I enjoy that it is so quick to make. If you enjoy Thai flavors, I hope you’ll try this delightful Lemongrass Chicken Soup with Rice.

Lemongrass chicken soup with rice
Lemongrass Chicken Soup with Rice
Lemongrass Chicken Soup with Rice

Lemongrass Chicken Soup with Rice

Chicken soup infused with lemongrass and ginger, and filled with jasmine rice and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 4

Ingredients
  

  • 1 cup Jasmine rice
  • 1 tbsp. extra virgin olive oil
  • 1 cup chopped shallots
  • 2 tbsp. chopped garlic
  • 5 trimmed lemongrass stalks
  • 1 tbsp. grated ginger
  • 1 boneless, skinless chicken breast
  • 4 cups chicken stock
  • 1 tbsp. fish sauce
  • ½ tsp. each kosher salt and black pepper
  • 3 tbsp. lime juice
  • 1 cup julienned carrots
  • 1 cup thinly sliced red pepper
  • 1 cup thinly sliced yellow squash
  • â…“ cup each chopped cilantro, mint, and basil

Instructions
 

  • Start by cooking the rice: In a three quart saucepan boil a cup and a half of water. Add the rice and a half teaspoon of kosher salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for 10 minutes.
  • Meanwhile, begin making the soup: In a Dutch oven, cook the shallots for five minutes on low heat. Add the garlic, ginger, and lemongrass, chicken breast, and chicken stock. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
  • Remove the lemongrass and shred the chicken with two forks.
  • Add in the fish sauce, salt, pepper, and lime juice.
  • To serve the soup, place some herbs, vegetables, and rice in each bowl, and then pour the soup on top.
Keyword chicken soup, chicken soup with rice, Thai chicken soup
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh 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.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
chicken soup
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by Sharon
Chicken Nachos with Corn Salsa and Pinto Beans
October 31, 2020

Chicken Nachos with Corn Salsa and Pinto Beans

Chicken Nachos with Corn Salsa and Pinto Beans can be served as either an appetizer or a main course. It’s pretty hearty, so I usually serve it as a main course. In these nachos, the chips are topped with a slow cooked saucy chicken, pinto …

chicken nachos, nachos
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by Sharon