My Story in Recipes
  • Recipe Index
  • Blog Posts
  • My Story
  • Connect

Mexican Chicken Soup

1/31/2014

0 Comments

 
Picture
​Anybody remember Tuesday's blog post for Lemon Rosemary Chicken?  Just in case you missed it - I added the link so you can go back and check it out.  It was so flavorful and juicy that I decided to turn the leftovers into a chicken soup.  I very loosely followed a recipe that I found on recipedutchess.blogspot.com.  I made quite a few substitutions to the original recipe but she definitely served as my inspiration for this hearty leftover creation. 
Picture
Mexican Chicken Soup
3-4 cups shredded cooked chicken
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large garlic cloves, chopped
2 1/2 quarts chicken stock, preferably homemade
1 (28-ounce) can crushed tomatoes
1 poblano pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 to 1/2 cup chopped fresh cilantro (optional)

Toppings
Sliced avocado
Sour cream
Cheddar cheese
Tortilla chips
​Heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions starts to brown.  ​Add the garlic and cook for 30 seconds.
Picture
Picture
Picture
Picture
Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using.
Picture
Picture
Picture
​Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
Add the shredded chicken and season to taste.
Picture
Picture
Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated cheddar cheese, and broken tortilla strips.
Picture
Picture
Picture
​This is how I "dressed" my bowl of soup...
Picture
​I think that snowpocolypse is behind us but we can still enjoy a bowl of chicken soup.  I have another container of this soup in my freezer, ready to pull out during our next snow storm - or perhaps just for a chilly day.  

Ciao!
Click here for a printable version of this recipe
0 Comments

Fried Chicken Sandwiches

1/30/2014

0 Comments

 
​Technically I guess today is snow day two and a half for my kids.  (Since they did go to school for a half day on Tuesday, I won't count that as a complete snow day.) 

We all had a good time playing in the snow yesterday.  We did some sled riding, made a few snow angels, took the dog for a walk in the snow and even attempted a snow man.  (The snow man didn't really come together like we planned - I blame uncooperative snow.)  We did see this cute snowman in one of my neighbors yards though - super creative, don't you think?
Picture
​Mia was very excited to be outside eating snowballs and chasing sleds yesterday.  She crashed out in front of the fire pretty early last night.
Picture
Picture
Picture
​Who am I kidding?  After a day of sledding and snowball fights, we ALL crashed out pretty early last night.
Picture
Picture
Picture
​I love snow days.
Picture
Picture
Picture
​After our day in the snow, it felt good to come inside for a nice warm dinner.  Fried chicken sandwiches from Cook's Country seemed like a perfectly acceptable meal for snow day #1 1/2.  
Picture
Fried Chicken Sandwiches
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/8 teaspoon cayenne pepper
3 boneless, skinless chicken breasts
1 1/2 cups flour
1 teaspoon baking powder
3 Tablespoons water
2 egg whites
2 quarts peanut oil
​Combine salt, paprika, pepper, garlic powder, thyme, sage and cayenne.  ​Measure out 1 Tablespoon and set aside.  
​Pat chicken dry with paper towels and use a meat pounder to pound each chicken breast into 1/2 inch thickness.
Picture
Picture
Season chicken with remaining 2 3/4 teaspoons spice mixture.
Whisk together flour, baking powder and reserved spice mixture.
Picture
Picture
Add water rub together with fingers until evenly incorporated and shaggy pieces form.
Place egg whites in a shallow dish and beat lightly.
Picture
Picture
Set wire rack over a foil lined baking sheet.  Grease rack.  Cut chicken pieces if too large.
Dip each piece of chicken in egg.  
Picture
Picture
Dip in breading.   Courtney did all of the breading for me last night which meant that I could be the photographer.  (Did I mention how much I love having them home on snow days?)
Picture
Picture
Set on rack and put in refrigerator for at least 30 minutes.  (Or up to an hour)
Heat the oil to 375 in a dutch oven or a fry daddy.  (Thanks again for the fry daddy - daddy.)
Picture
Picture
​Place chicken in oil and cook until internal temperature reaches 160.
Remove from oil and drain on paper towels.
Picture
Picture
Picture

​​I borrowed a trick from our favorite fast food chicken restaurant and I toasted the buns and added a pickle to my fried chicken sandwiches.  
​
Picture
Picture
​I thought that these were mighty tasty chicken sandwiches but the biggest compliment of all was that my family voted them even BETTER than their favorite fast food chicken sandwiches!  (In the world of me - that is the highest compliment that I could receive.)  
Picture
I think we just found our new snow day staple - fried chicken sandwiches.

Ciao!
Click here for a printable version of this recipe
0 Comments

Lemon Rosemary Chicken

1/28/2014

0 Comments

 
Picture
​I am such a seasonal eater.  As soon as the weather turns cold, I want to roast a chicken in the dutch oven with herbs and vegetables and lots of warm, hearty flavor.  (I also like the fact that the oven keeps the kitchen nice and warm while I'm cooking.)

I found this recipe for a Lemon Rosemary Chicken on achickwhocancook.com.  It was a great "warm me up" kind of meal.  I was able to use my chicken for 2 dinners.  I served it with cornbread on the first night and then took the meat off the bones and boiled the carcass to made chicken stock for soup.  The broth was really flavorful from the lemon and rosemary and it made fantastic soup the second day.  



Lemon Rosemary Chicken
1 whole Chicken, Rinsed And Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Salt And Pepper, to taste

Picture
​Zest the lemons and chop 3 springs of rosemary finely.
Add butter and stir to combine.
Picture
Picture
Rub flavored butter under and on top of skin of chicken.  Fill cavity with lemon halves and remaining rosemary.
Roast 1 hour and 15 minutes at 400.
Picture
Picture
Let rest 15 minutes before carving.

They're forecasting snow for Atlanta this afternoon.  While everyone else is running to the grocery store to buy bread and milk today, (If you live in the south, you know this is true.) I'll be buying something that I can roast in the oven.  Stay warm friends.

Ciao!
Click here for a printable version of this recipe
0 Comments

Cabbage Salad with Pear Vinaigrette

1/27/2014

0 Comments

 
Sometimes I find ingredients in the most LEAST likely places.  I found a recipe for Pear Vinaigrette on simplyscratch.com and I really wanted to serve it with a spinach salad for Christmas dinner.  A simple salad of fresh spinach, toasted walnuts, diced pears and a sprinkling of blue cheese was the perfect compliment to my beef tenderloin dinner.
Picture
Picture
I always plan my Christmas menu well in advance so that I can get some things made ahead of time.  The pear vinaigrette was one of those things on my menu that I wanted to make ahead of time so I headed to the grocery store to look for the ingredients.  I went to Kroger - no pear infused vinegar.  I went to Fresh Market and Trader Joes - No pear infused vinegar.  I finally ended up at Wal Mart and MUCH to my surprise - PEAR INFUSED VINEGAR.  (Not sure why in the world Wal Mart carries such an obscure product but I'm not complaining.)  
Picture
Pear Vinaigrette
3 tablespoons Pear Juice
1 tablespoons Pear Infused Vinegar
2 tablespoons Olive Oil
2 sprigs of Thyme, leaves removed {discard stem}
1/8 teaspoon Fresh Ground Black Pepper
​Whisk together ingredients. 
Picture
Picture
​I made a double batch of dressing because I also wanted to use some on a cabbage salad that I was sending to school for a teacher luncheon.  I really like the Ramen noodle salad but I've never liked the uber-salty dressing that's made with the seasoning packet and normally served with the salad.  I thought this pear vinaigrette might be a nice light addition to the salad.

​I started by crumbling a package of ramen noodles and then toasting them in a dry skillet with some sliced almonds.
Picture
Picture
Picture
Then I added some sunflower seeds, pumpkin seeds and dried cranberries to the mix.
Picture
Picture
​I added all of that to a bowl of sliced napa cabbage.
​I tossed in some sliced green onions and the rest of my goodies and voila - cabbage salad.
Picture
Picture
Picture
​I drizzled my salad with the pear vinaigrette and it was delicious.  (Way better than the soy/ramen dressing.)
Picture
​I love when I can use 1 dressing for multiple things. 

Everyone in this house was quite curios about the pear juice so we all had to try it.   It really does taste just like a pear.  It's a little thick and syrupy for me but I combined it with some apple juice and it was really much better.  Not sure I would buy pear juice just to drink on it's own but since I have some leftover, I'll be enjoying some apple-pear juice for breakfast.

Ciao!
Click here for a printable version of this recipe
0 Comments

Chocolate Peanut Butter Mousse Cheesecake

1/25/2014

0 Comments

 
Picture
Have you ever been so busy that you don't even realize that you're too busy?  That is exactly what I felt like during the month of December.

I slid right into my busy holiday schedule so gradually this year so I don't think I even realized how busy I was.  It wasn't until I was on at least my 5th trip to the grocery store for the week, when I strolled passed by the Starbucks in my local Kroger that it hit me. 
Picture
​The aroma of roasted coffee was overwhelming and I suddenly had the most intense craving for a cup of coffee.  I'm not a huge fan of Starbucks so I resisted the urge to order a coffee but I did brew myself a cup of Joe as soon as I got home from the store.  (Not to mention the fact that I am not coordinated enough to grocery shop and drink coffee at the same time without spilling it on me or another innocent shopper.) 

It wasn't until the moment that I actually sat down to drink my coffee that  it occurred to me that I hadn't actually sat down and taken a break in a really long time.  I never realized how busy it WAS until I finally stopped being so busy.  Maybe it's time to slow down and drink a little more coffee.  

It's really busy days that I appreciate a great dessert that I can pull out of the freezer and serve at a moments notice.  (You just never know when the urgent call for chocolate will come.)  This chocolate and peanut butter mousse cheesecake is a fabulous dessert that I like to keep in my freezer. 
Picture
Chocolate and Peanut Butter Mousse Cheesecake
Crust 
1 1/2 cups chocolate wafer crumbs
1/4 cup butter

Peanut Butter Layer
1 1/4 cups whipping cream
3/4 cup peanut butter
5 ounces cream cheese
2 Tablespoons butter
1 1/4 cups powdered sugar

Chocolate Layer
3 1/2 ounce chocolate bar
1/3 cup sugar
1/4 cup milk
1 teaspoon vanilla 

Ganache
6 ounces bittersweet chocolate
2/3 cup heavy cream
1 teaspoon vanilla
​Mix wafer crumbs with melted butter for crust.
​Press into the bottom of a greased springform pan.
Picture
Picture
Beat cream until stiff peaks form.
Beat peanut butter, cream cheese and butter in mixer until smooth.
Picture
Picture
​Beat in powdered sugar.
Fold in half of the whipped cream.
Picture
Picture
Spread over crust and refrigerate.
Heat milk and sugar in saucepan.  Place milk and bittersweet chocolate in medium bowl.
Picture
Picture
Bring milk mixture to a boil and pour over chocolate.  Whisk until smooth. 
​Whisk in vanilla.
Picture
Picture
Fold in remaining cream.
​Spread over chilled peanut butter layer.
Picture
Picture
Place chocolate in bowl for ganache.
​Heat cream to a boil in saucepan.  Pour over chocolate and whisk until smooth.
Picture
Picture
Cool to room temperature and slightly thickened.  Spread over cheesecake.
Picture
​Refrigerate at least 1 hour before removing outer ring of pan.
Picture
​If you like Reese's Peanut Butter Cups, you will love this dessert.  It is heaven on a plate.  

Ciao!
Click here for a printable version of this recipe
0 Comments
<<Previous
    Like my page on facebook.

    Follow me on Instagram


    Follow Me on Pinterest

    Categories

    All
    30 Minute Meals
    30-minute-meals
    Big Green Egg Recipes
    Chocolate
    Christmas Classics
    Comfort Foods
    Crock Pot Meals
    Fall Favorites
    Healthy-choices
    My Favorites
    Springtime Treats
    St Patrick's Day Goodies
    Summertime Specialties
    Thanksgiving Classics
    Valentine Treats
    Vegetarian
    Winter Warm Ups

    Archives

    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    January 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    February 2021
    January 2021
    December 2020
    November 2020
    October 2020
    September 2020
    August 2020
    July 2020
    June 2020
    May 2020
    April 2020
    March 2020
    February 2020
    January 2020
    December 2019
    November 2019
    October 2019
    September 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    December 2014
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    June 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    November 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    April 2013
    March 2013
    February 2013
    January 2013
    December 2012
    November 2012
    October 2012
    September 2012
    August 2012
    July 2012
    June 2012
    May 2012
    April 2012
    March 2012
    February 2012
    January 2012
    December 2011
    November 2011
    October 2011
    September 2011
    August 2011
    July 2011

  • Recipe Index
  • Blog Posts
  • My Story
  • Connect