Tortilla Soup Verde

This soup is so good that I can days for consecutive days and not tire of it. Buy and shred a roasted chicken to make it even easier to make than it already is.

Ingredients

1/4 cup of vegetable

6 corn tortillas

1 16-oz jar of salsa verde

1/2 cup water

4 cups of chicken broth

1/2 bunch of fresh cilantro

2 cups of baby spinach torn

3 cups of cooked, shredded chicken

2 15-oz. cans of white beans and the liquid from the can

1/2 Mexican sour cream (optional for serving)

1/4 cup of Mexican cheese  (optional for serving)

thin slices of yellow onion or chopped onion (optional for serving)

lime wedges, for serving

1. Step 1

   Line a large plate with a paper towel or tea towel.

2. Step 2

   In a large, heavy-bottomed pot or Dutch oven over medium heat, heat the oil until shimmering. Add the tortillas and fry, using tongs to toss frequently until golden brown, 3 to 4 minutes. Transfer to the lined plate, sprinkle with salt and let drain.

3. Step 3

   Carefully pour the salsa verde into the same pot with the remaining oil, standing back in case it sputters or splashes. Add the water to the salsa jar, cover and shake to dislodge any residual salsa, then add it to the pot. Stir in the chicken broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom and sides of the pot. Tear or cut the thick stems from the cilantro, and add them to the pot. (Reserve the leaves for garnish.) Stir in the spinach, if using. Reserve 1 generous handful of fried tortilla strips and add the rest to the pot.

4. Step 4

   Increase the heat to high and bring the soup to a boil, then reduce the heat to maintain a lively simmer. Cook, stirring occasionally, until the tortillas soften and the flavors meld, about 10 minutes. Taste, and season with salt, if desired.

5. Step 5

   Remove from the heat, and use an immersion blender to puree the soup to your desired consistency. (Or, working in batches, as needed, transfer the soup to a blender. Fill the blender no more than halfway, and be sure to remove the center ring from the lid and hold a kitchen towel over the lid as you blend to prevent splatters. Return the pureed soup to the pot.)

6. Step 6

   Return the pot to medium-high heat. Stir in the chicken and beans, along with their liquid. Bring the soup just to a boil, then reduce the heat to medium-low and cook until the flavors meld, about 5 minutes. Remove from the heat.

7. Step 7

   Divide the soup among bowls and garnish with the crema and, if using, the cotija cheese and onion. Add the reserved tortilla strips and cilantro leaves, and serve, with lime wedges on the side, for squeezing over.

Chicken Pot Pie

A childhood favorite is comfort food today. I had never made chicken pot pie until this week when I was thinking of what to do with the rest of the roasted chicken that was in the frig. Pillsbury had the recipe that seemed the easiest and so I tried that one. It did not disappoint, in fact, it's a delicious keeper!

Crust

1     14.1 oz refrigerated Pillsbury pie crust (2) softened OR two ready made pie crusts from the frozen food section at the grocery store.

Ingredients

1/3 cup butter

1/3 cup chopped onion

1/3 cup all purpose flour

1/2 tsp. salt

1/4 tsp. ground black pepper

1/4 tsp. ground thyme

1 1/3 cup chicken broth

1/2 cup milk

2 1/2 cups shredded chicken or turkey

2 cups mixed frozen vegetables

Instrcutions

Heat oven to 425°F. Prepare pie crusts as directed on box for two-crust pie using 9-inch glass pie pan.

 

In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper, and thyme until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

 

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

 

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

 

 

Dijon Chicken

While wondering what I wanted to have for dinner, Dijon Chicken popped into my brain. After culling through several variations of recipes, I found this recipe on the Taste of Home website. I selected it because it was simple and relatively easy to make. I served it with oven roasted potatoes and a green salad.  

Ingredients

• 1/2 cup half-and-half cream
• 1/4 cup Dijon mustard
• 1 tablespoon brown sugar
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 2 teaspoons butter
• 1 small onion, halved and very thinly sliced
• Minced fresh parsley

Directions

• 1. Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper.
• 2. In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

Grilled Lemon Thyme Chicken Breasts

Grilled Lemon Thyme Chicken Breasts

Dinner for me on a Sunday night. What would be easy and tasty and on the grill? I had organic chicken breast in the freezer, thyme in the garden and found this recipe on Bon Appetite web site. I did all the prep, went for a bike ride, cleaned up and grilled the chicken. Perfect!  I skipped the last step.

INGREDIENts

• 4 (6-ounce) boneless, skinless chicken breasts
• 1 ½ teaspoons kosher salt
• 1 teaspoon black pepper
• 2 tablespoons chopped thyme leaves
• 4 garlic cloves, crushed and peeled
• 2 lemons, as needed
• 2 tablespoons extra-virgin olive oil, more as needed
•  Torn basil or mint leaves, as needed

PREPARATION

1. Place chicken breasts between two sheets of parchment or plastic wrap. Using a mallet or rolling pin, pound each to an even thickness of 1/2 inch. Do not make them any thinner or they could dry out.

1. Place chicken in a large bowl and toss with salt, pepper, thyme, garlic and the zest and juice of 1 lemon. Mix in olive oil. Cover and refrigerate 1 to 2 hours. Remove chicken from fridge while you heat the grill.

1. Light the grill, building a hot fire, or heat your gas grill to high. Once grill is fully heated, brush breasts lightly with olive oil and place chicken on the grill. Cook until undersides are browned and chicken is about halfway cooked, 3 to 5 minutes. Flip breasts and grill until cooked through, 3 to 5 minutes more.

1. Transfer chicken to a platter. Drizzle with oil and garnish with additional lemon juice, olive oil and basil or mint leaves.

Chicken Piccata

This recipe is so delicious and so elegant.  I served it with an arugula salad and good French bread; something to make over and over...

Recipe courtesy of Giada De Laurentiis

Chicken Piccata
Total Time: 40 min
Prep:15 min
Cook:25 min
Yield:4 servings
Level:Easy

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Recipe courtesy of Giada De Laurentiis

Read more at: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.print.html?oc=linkback

Chicken Puttanesca Parmesan

This is one of my new favorites and I have made it with chicken and with cod--both versions are delicious! It's quite easy to make and it really packs a punch with flavor.  I came across the recipe in the Salt Lake Tribune.

Chicken (or cod) Puttanesca Parmesan
Serves 4

2 boneless, skinless chicken breasts (or 4-4-6 oz. cod fillets)
1 egg, beaten
1 cup panko bread crumbs
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 TBSP. olive oil
4-6 oil-packed anchovies
1/4 tsp. red pepper flakes
1 large yellow onion, diced
2 Roma tomatoes, cored and chopped
1/2 cup chopped pitted Kalamata olives
4 cloves garlic, minced
2 TBSP. capers
5 large leaves of fresh basil, chopped
1/4 cup grated Parmesan cheese

Heat the oven to 400 degrees.  Coat a baking sheet with cooking spray.
Slice the chicken breasts in half horizontally to create two thin halves.
Place the egg in a wide shallow bowl. In a separate bowl, mix together the breadcrumbs, garlic powder, salt and pepper. Place the breast (or cod fillet) one a time in the egg, then the bread crumbs, pressing as needed to adhere the bread crumbs to the meat.  Arrange on baking sheet, mist the tops w/cooking spray and bake for 20 minutes, until lightly browned.

In a large skillet over medium-high, heat the olive oil and add anchovies and red pepper flakes until the anchovies have dissolved.  Add onion, saute for 5 minutes. Add the tomatoes and bring to a simmer.  Cook just until the tomatoes begin to break down, about 5-7 minutes. Remove the pan from the heat and stir in the olives, garlic, capers and basil.  Season with salt and pepper.

When the chicken is done, transfer to a serving plate or individual plates and spoon the sauce over each and then top with Parmesan.