These are some of my favorite, go to, recipes....
Chicken Chili/Soup
1 lb chicken breast (organic of course :) - small cubes or
ground
1-2 green peppers - clean and cubed
1 scallion
1 small onion - minced
1 teaspoon cumin
1 cubenlla (sp?) pepper - small cubes (light green, relatively
skinny, long pepper)
1-2 jalapeño peppers - cored, seeds removed and minced
2 cans of white beans (cannelloni (again sp?) or navy or
whatever your guys like)
8-16 ozs of chicken broth - whatever one you like, I use the
bouillon
2-3 tbl spoons or so of olive oil
oil in a big stew pot
sauté all peppers, onions until light brown/translucent
and chicken and sauté until 95% cooked
add 2 cans of beans - 1 drained and 1 not
add broth
low simmer for a few hours......
for flavor and fun you could do...
tequila with the sauté of the chicken --- I'm not the biggest
fan, but some love the flavor
lime juice (which I love, but michael hates) on the chicken as
it is sautéing
obviously more or less spicy peppers....
and then when it's done....top as desired with....
olives
peppers
cheese
sour cream
on top of nachos
onion
Tortilla Soup
2 tablespoons olive oil
1 large onion – chopped
2 garlic cloves – minced (can
use from jar)
¼ cup chopped cilantro
½ tsp cumin
2 jalapeno peppers – finely
diced (can use from jar)
2 scallions – chopped (green
& white parts) OPTIONAL
5 cups chicken broth (I like
Kitchen Basics)
2 cups diced chicken or
turkey (pre cooked – get rotisserie from store)
1 cup frozen corn - at least
At least 2 cans kidney beans
– 1 light and 1 dark
2 Roma tomatoes
8 oz. shredded cheddar cheese
Tortilla chips
Sour cream
Heat olive oil in large
stockpot over medium heat.
Add onion, garlic, cumin,
cilantro, jalapeno & scallions.
Cook for 2-3 minutes
Add chicken broth and bring
to a boil
Simmer covered for 20 mins
Add beans, diced chicken,
tomatoes & corn
Serve in bowls and garnish
with more tomatoes, cheese, tortilla chips & sour cream
Pecan Breaded Chicken
Breasts (can use Panko instead of pecans)
1 stick butter
3 Tblsp Dijon Mustard
6 oz finely chopped pecans
(or bread crumbs)
8 skinless, boneless chicken
breasts halves (pounded to be thin)
2 Tblsp vegetable oil
2/3 cup sour cream
½ tsp salt
¼ tsp ground pepper
In a small saucepan, melt 6
tblsp of the butter.
Whisk in 2 tablespoons of the
mustard until blended
Scrape mixture into a shallow
dish
Place pecans in another
shallow dish
Dip chicken first in butter
mixture then in pecans to coat
In a large frying pan, heat
remaining butter in oil over med heat
Add chicken and cook 4-5
minutes on each side or until lightly browned and NOT pink in middle
Remove to a serving platter
and cover with foil to keep warm
Discard all but 2 tablespoons
of fat from the pan and reduce the heat to low.
Add the sour cream
Whisk in remaining 1 tablespoon
mustard, salt, & pepper
Blend well
Cook just until heated
through – do NOT boil.
Serve over chicken
Ravioli with Spinach and Bacon
20 minutes, serves 4
1 package (1lb) fresh or
frozen ravioli
6 slices of bacon
2 TBLsp olive oil
2 cloves garlic
1 bag fresh spinach
½ TBLsp lemon juice
Salt & pepper
Cook the bacon in a skillet
over medium high heat until crisp, 6-8 mins.
Transfer to a paper towel.
Crumble.
Meanwhile, cook the Ravioli
according to the package directions. Drain and divide into bowls
Wipe out the skillet and heat
the olive oil over medium heat. Add the
garlic and cook, stirring occasionally, until golden, 1-2 mins.
Add the spinach, salt,
pepper.
Cook, tossing, until just
wilted, 1-2 mins.
Stir the bacon & lemon
juice into the spinach.
Spoon mixture over the
ravioli.
Serve warm.
Penne w/ Chopped Tomatoes & Basil
Serves 4
3 large or 4 medium very ripe
tomatoes
1/3 cup extra virgin olive
oil
2 cloves garlic – peeled
& smashed
1 tsp salt
About 8 oz. fresh mozzarella
About 1 cup fresh basil
1 lb penne pasta
½ to 1 cup fresh grated
Parmigianino cheese
Peel and coarsely chop the
tomatoes
Place tomatoes in a bowl and
drizzle with oil, sprinkle with garlic, salt, and toss gently.
Set aside at room temp for
about 1 hr.
Rinse the basil and coarsely
chop.
Cut the mozzarella into ¼ in
dice
Bring a large pot of salted
water to a boil.
Cook the pasta until aldente.
Drain the pasta and return it
to the pot.
Remove and discard the garlic
from the tomato mixture.
Add the tomato mixture and
basil to the pasta. Place over low heat and cook until the pasta has absorbed
some of the juices from the sauce, about 2 mins.
Add the Parmigiano cheese and
mix well.
Remove the pasta from heat
and add the mozzarella and toss and gently.
Serve immediately.
Chicken with Rosemary
3 Tablespoons olive oil
2 large cloves garlic, cut
into slivers
3 3 in. sprigs of Rosemary,
plus ½ tsp minced leaves for garnish
4 boned, skinned chicken
breast halves
¼ lb minced shallots
1/3 cup dry Vermouth
3 Tablespoons canned chicken
broth or bouillon
1 tsp Dijon mustard
¼ tsp freshly ground pepper
¼ cup heavy (whipping) cream
Salt to taste
Combine 2 Tblespoons of the
oil with the garlic and rosemary sprigs (cut into 1 in pieces).
Rub the mixture over the
chicken so all of it is evenly coated.
Place in a bowl or dish, cover
with plastic wrap and refrigerate for 30 mins.
Heat remaining 1 Tablespoon
oil in a skillet over med.-high heat.
Add shallots and minced
rosemary leaves.
Cook, stirring, until golden
(about 2 min)
Lift out and set aside.
Raise heat to high, add chicken
breasts and brown lightly on both sides (2 mins per side).
Remove to a place.
Add Vermouth, scraping up any
brown bits in the pan, and boil until wine reduces to a thickish glaze. (2-3 mins).
Return shallots and rosemary
to the skillet.
Stir in broth, mustard and
pepper.
Boil, stirring for 2-3 mins.
Until reduced by 2 thirds.
Add cream
Boil to reduce again by
half. (2 mins).
Taste and add salt to
taste.
Return chicken to pan along
with all the juices.
Cook over medium-low heat
until warmed, spooning sauce steadily over the top. (2 mins)
Serve with rice or small
pasta.
Chicken Dip
3-4
boneless chicken breasts – cooked and shredded
8
oz. cream cheese
½
cup Frank’s Hot Sauce
1
jar Marie’s Blue Cheese Dressing
Mix
together
Bake
at 350 for 30-40 minutes, until bubbly and slightly brown.
Serve
warm to room temp with tortilla chips
Cheesy Bread
½
baguette, cut into 2 inch slices
½
small yellow onion, thinly sliced
1/8
lb thinly sliced, cooked ham
¾
cup white wine
½
tsp black pepper
1
½ cups grated Gruyere Cheese
Heat
oven to 400 degrees F
Place
the bread in a buttered, ovenproof skillet or a 9 in sq. baking dish
Scatter
the onion and ham over the bread
Pour
the wine over the mixture
Sprinkle
with the pepper and Cheese
Bake
until the cheese has melted and begun to brown, about 20 mins.
Vegetable Salad Bars
1
can crescent rolls
1
pkg. (8oz) cream cheese
1
pkg. DRY ranch dressing
2
rounded tsp sour cream
2
rounded tsp mayo
½
small head cauliflower
½
sm bunch broccoli
2
sm carrots
Shredded
Cheddar, Swiss or Monterey cheese
Shred
the veggies in a food processor
Unroll
the crescent rolls and lay out on the jelly roll pan – pinch together the seams
Bake
as suggested
Let
cool
Mix
together cream cheese, dressing, sour cream and may – you can let this sit
overnight.
Cover
roll with cream cheese mixture
Pat
on shredded vegetables
Sprinkle
with cheese
Press
firmly
Cover
w/ Saran Wrap and refrigerate
Cut
into bars and serve.
Will
keep for several days.
