Category Archives: Chicken

Hearty Turkey Soup

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Happy Monday!

I hope everyone has gotten their week off to a good start! The weather here has been amazing the last two days! It’s mad me go out without socks! Yes, I am a rebel-no socks in winter! But they say there is a storm coming our way so that no sock business is all done with. It was nice while it lasted.

Who out there makes soup with their left over Thanksgiving turkey? I have been making this soup for about the last 18 years on Thanksgiving weekend. It is sooooo good! I could eat it all by myself!

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It’s  the perfect soup to fill and warm your tummy on a cold day!

Hearty Turkey Soup

Ingredients (serves 6)

  •  2 (13 3/4 oz) cans chicken broth
  • 2 1/2 cups cooked turkey pieces
  • 2 cloves garlic, minced
  • 1 cup chopped onion
  • 3 Tblspn. butter or margarine
  • 1/4 cup flour
  • 1 1/2 tspn. seasoned salt
  • 1/2 tspn. rosemary, crumbled
  • dash black pepper
  • 1 can (16 oz) stewed tomatoes, undrained
  • 1 can (16 oz) sliced carrots, undrained
  • 1 can (17 oz) early garden sweet peas, undrained
  • 1/2 cup dry white wine (optional but I totally recommend using it!)

Directions

Sprinkle 3 tblspn. chicken broth over turkey pieces;set aside. Saute garlic and onion in butter in large pot. Blend in flour, seasoned salt, rosemary and black pepper; add remaining broth. Cook over low heat stirring constantly until mixture boils and thickens. Add turkey, tomatoes, carrots and peas. Reduce heat and simmer for 2o minutes. Add wine if desired. Boil 1 minute. Serve and enjoy.

I had some fresh rosemary so I threw that in the pot instead of crumbled rosemary. This soup is especially delicious served with a crusty bread. You can also use chicken in place of turkey and it’s just as delicious.

Have a great week and eat soup!

Besos,

Flor

 

 

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Curried Chicken Salad

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Hola, Friends!

It’s been extremely busy for me the last few months. I actually even just had foot surgery on one foot for a heel spur and plantar fascitis three days ago. I am pretty bored as I try to take it easy and stay off my feet. I hope this works so that I can be pain-free!

I think I have mentioned before that my husband loves the Costco roasted chicken. I had been getting pretty tired of seeing it on the kitchen table when I would come home from work, but it really is a blessing sometimes-especially during the busy holiday season.It’s nice to have some cooked chicken on hand sometimes to make a quick meal.

About three years ago I was introduced to Curried Chicken Salad at a work event. OMG–I was in love! I had to find a good recipe for it and I did!

 

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This picture isn’t that pretty but when you have it on your plate the color is just amazing!

Curried Chicken Salad

  • 3 pounds cooked chicken, shredded or diced
  • 1/4 cup diced red onion
  • 3 ribs celery, diced
  • 1/2 to 1 cup currants (optional) (I didn’t add currants)
  • 1/2 to 1 cup chopped peanuts or almonds (optional)(I used almonds)
  • 1-1/2 cups mayonnaise
  • 2-1/2 to 3 tablespoons curry powder, or to taste
  • Dash turmeric
  • Salt and freshly ground pepper, to taste

Directions

In a large mixing bowl, combine cooked chicken, red onion, celery, and most of the currants and nuts, reserving some for for garnish.

In a smaller bowl, whisk together mayonnaise, curry powder, turmeric and salt and pepper, combining until smooth.

Pour the mayonnaise mixture atop the chicken mixture and blend, working gently until chicken is fully coated. Refrigerate until use.

Spoon curried chicken onto greens or atop toasted rolls. Garnish with reserved currants and peanuts or almonds. Feeds 6 to 8.

I had my chicken salad on the skinny rounds and of course had to add some chopped jalapeños to it!

Have a fabulous Friday!

Besos,

Flor

Recipe source Whole Foods Curried Chicken Salad

 

 

Chicken Fried Chicken

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Hola!

How is everyone doing? I’ve just been going along with the adventure of life. It’s been pretty busy the last couple of months and I’ve had so many things to do. I will be on summer vacation soon and I can’t wait!

When I make chicken I always try to make a meal that might be a little more on the healthy side. This chicken is NOT healthy! But IT IS delicious! It even looks pretty in the pan of hot, hot oil!

 

Pure deliciousness…

I can’t believe how delicious this was! Then again all fried foods are delicious. If you have left overs this chicken would make a wonderful sandwich too!

Chicken Fried Chicken

Ingredients

  • 4 boneless, skinless chicken breasts, halved and pounded flat (for 8 cutlets)
  • 1/2 teaspoon of Creole or Cajun seasoning or to taste
  • 2 cups of self rising flour
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of freshly cracked black pepper
  • 1 cup of milk
  • 2 large eggs
  • One-half inch of cooking oil (canola, vegetable) for the skillet

For the Gravy:

  • 1/4 cup of reserved pan drippings
  • 1/4 cup of reserved seasoned flour
  • 1-1/2 to 2 cups of milk
  • 1 teaspoon of kosher salt, or to taste
  • 1/2 teaspoon of freshly cracked black pepper,or to taste

Directions

Use a rubber mallet to gently pound the thicker part of the chicken breasts between two sheets of plastic wrap until breast is flattened and even. Cut in half to make 8 cutlets, and season both sides with Cajun seasoning. Place a rack over a baking sheet covered with paper towels; set aside.

Whisk together the flour, salt and pepper; remove and set aside 1/4 cup of the seasoned flour mixture for the gravy. Beat the cup of milk with 2 large eggs for an egg wash. Dip the chicken into the seasoned flour, the egg wash and back in the flour, shaking to remove any excess flour. Let cutlets rest at room temperature for about 10 minutes.

Heat the cooking oil and bacon fat in a cast iron or heavy bottomed skillet over a medium high heat. Cook the chicken in batches to avoid overcrowding the skillet, until browned on the bottom; turn and finish cooking until golden brown and cooked through. Place onto the rack of the prepared pan and tent very loosely with aluminum foil to hold.

Remove all of the oil from the skillet except for 1/4 cup, and over medium heat, sprinkle in the 1/4 cup of reserved seasoned flour a little at a time. Cook, stirring constantly until a light blond color. Slowly whisk in 1-1/2 cups of milk until fully incorporated and until mixture begins to thicken. Bring to a boil, reduce heat and let cook for a few minutes, adding additional milk, if needed, to reach desired consistency. Taste, season with salt and plenty of pepper and adjust as needed.

Place a piece of chicken on each plate and spoon a bit of the gravy across the center of the chicken. I served the chicken with mashed potatoes and peas.

Tip: To substitute for self rising flour, use 2 cups of all purpose flour with 1-1/2 teaspoons of baking powder; add salt and pepper and proceed as above.

I couldn’t get enough of this chicken!

Enjoy!

Besos,

Flor

Recipe from Deep South Dish

 

 

Kicked Up Ramen Soup

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Hey!

There are times in life when you just have to cook something fast. I am there right now.

After having gone to Mitsua Japanese Market  a while back and having the awesome Ramen Soup I had to come up with  a quick yet filling Ramen soup recipe to make at home. And I had to use that darn rotisserie chicken that my husband can’t get enough of  and use up some of the veggies in the fridge.

This is what I came up with.

Before…

After…

Not only was this a quick meal but I guess kind of healthy too!

Ingredients

10 cups chicken broth

1/4 onion, sliced

1 small zucchini, thinly sliced

8 oz. mushrooms. sliced

1 rotisserie chicken breast, shredded

2 tblspn Tamari Sauce

1 pkg Ramen soup, any flavor (I did not use the flavor packet)

Squeeze of fresh lime

Directions

Boil chicken broth. Add all ingredients and bring down to a simmer for about 10 minutes until noodles are cooked and veggies are soft. Add a squeeze of fresh lime and stir! Eat immediately topped with a bit of cilantro and if you like some Chili Paste or Sriracha.

If you won’t be eating immediately, separate your noodles and veggies from your broth using a colander. This will avoid the noodles from getting soggy. When ready to eat just combine your noodles and veggies with the broth.

Quick and Delicious!

Besos,

Flor

One Pot Creamy Chicken and Noodles

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Hey, Friends!

What’s going on? I’ve missed you!

I haven’t posted in several days. It’s been busy with my mom being in the hospital. I haven’t done much cooking lately. My mom has been sick for about 2-3 weeks so I have either been at my parents house or at the hospital almost every day. I am trying to clean out closets to simplify life a bit. But on the other hand I haven’t even started to think about what I am serving for Thanksgiving dinner. I guess everything will get done in it’s own time. A great thing about what’s been going on is that I have been lucky enough to babysit my niece twice. She is the cutest little thing!

On to something yummy. This One Pot Creamy Chicken and Noodles screams comfort! When I ate this I felt like a nice warm blanket had been wrapped around me.

Can you see that wonderful creaminess?

One Pot Creamy Chicken and Noodles

Ingredients

  • 2 large (or 3 small) boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • 2 cups of roughly chopped raw vegetables(I used equal amounts of onions, carrots, celery)
  • 1 Tbsp minced garlic
  • Salt & Pepper
  • 1 small can cream of chicken soup + 1 can milk
  • 2 cups chicken broth
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1/2 pound dry fettuccine pasta
  • 1 cup shredded cheddar cheese + 1/2 cup cheese for topping

Instructions

  1. Heat olive oil in a 4-5 quart pot.
  2. Add chopped vegetables and minced garlic. Saute over medium-high heat for about five minutes, or until vegetables are just becoming tender.
  3. Add chicken and season with a couple pinches of salt and a pinch of pepper. Continue to saute over medium heat until chicken is no longer pink. It does not have to be cooked through since it will continue to cook in the sauce.
  4. Add cream of chicken soup, milk, chicken broth, pasta and dry seasonings. Stir.
  5. Bring to a boil and turn heat down to low. Simmer for 20-25 minutes or until pasta is tender, stirring every five minutes to keep pasta from sticking together.
  6. Once pasta is cooked to your liking, remove from heat and stir in 1 cup of cheddar cheese. Sprinkle with remaining cheese. Cover pot and let rest for 5-10 minutes to thicken the sauce.
  7. Sprinkle with fresh chopped parsley for garnish if you wish.

Who doesn’t love a one pot meal? They are awesome!

Enjoy and stay warm!

Besos,

Flor

Recipe source Yellow Bliss Road

 

 

Pollo con Chile Poblano

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Hola!

It’s Monday again. The good thing about it being Monday is that there is no school today. Thank you, Christopher Columbus!

I can’t believe I missed my blog birthday! On October 10th my blog turned 3!

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I have really enjoyed doing my blog these last three years. It’s not easy with a full time job and taking care of a family but I love it! Thank you for following me. I truly hope that I have inspired you  in one way or another.

Let’s get on with some food!

Today I am sharing a recipe that I absolutely love. My Mom used to make this but would use pork. In an effort to make it a little healthier I decided to use chicken.

I love serving this with Mexican rice.

My husband is always asking me that if I am going to cook something with pepper to make sure the peppers are not spicy. Well, there is really no way of telling if a pepper is spicy just by looking at it. I can usually tell once I’ve cut them and I smell them but for the most part you can’t tell. So tread wisely if you are not too big on pepper. You can of course use less pepper but that doesn’t guarantee that they won’t be spicy. Remember…do not rub your face or eyes when roasting or chopping any type of pepper.

Pollo con Chile Poblano

  • 1 small onion, diced
  • 1 small tomato, diced
  • 2 tblspn chicken bouillon powder (I like Knorr)
  • 4-5 poblano chiles, roasted, peeled and chopped (veins and seeds removed)
  • 2 tblspn vegetable or olive oil
  • 1 tspn salt
  • 2 garlic cloves, minced
  • 5 chicken breasts, chopped into small pieces
  • 6 cups water

Directions

Heat oil in large pot. Add salt to chicken and add to hot pot. Cook chicken until no longer pink in the middle. Add chopped onion and cook for about 4 minutes. Add minced garlic and continue to cook for another 4 minutes. Add chopped tomatoes and cook for another 4 minutes or so. Add Poblano chiles and continue to cook for about 5 minutes. Make sure you stir everything together after every addition. Add 6 cups of water and chicken bouillon. Stir well to dissolve the bouillon.  Allow everything to simmer for about 15 minutes. Adjust salt if needed and enjoy.

If served with rice on the side the broth melds really well with it. If I don’t have rice on the side then corn tortillas are a must! I don’t even know if this is a stew or a soup. I guess it doesn’t matter as long as it’s good!

Enjoy!

Besos,

Flor

 

Kung Pao Spaghetti

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Hey!

How is your summer going? I hope I am posting on my Facebook or Instagram page!  Follow me on Facebook at Mi Casa is Your Casa and Instagram @micasayourcasa.  I still have a few weeks of vacation left still so I certainly hope that my posts are working out ok.

I have told you before about the obsession Julissa has with all things Asian. When I saw this recipe I new Julissa would just go gaga over it. She did.

This was so tasty. It is definitely going into our rotation of meals.

Kung Pao Spaghetti

Ingredients

  • 1 pound spaghetti
  • 2 tablespoons vegetable oil
  • 3 boneless, skinless thin-sliced chicken breasts (I actually chopped mine into bite size pieces)
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cloves garlic, minced
  • 1/2 cup dry roasted peanuts
  • 2 green onions, thinly sliced

For the Sauce

  • 2/3 cup soy sauce
  • 1/2 cup chicken broth
  • 1/2 cup dry sherry
  • 2 tablespoons red chili paste with garlic, or more, to taste
  • 1/4 cup sugar
  • 2 tablespoons red wine vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sesame oil

Directions

  • In a small bowl, whisk together soy sauce, chicken broth, dry sherry, red chili paste, sugar, red wine vinegar, cornstarch and sesame oil; set aside.
  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat vegetable oil in a large skillet over medium high heat. Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces; set aside.
  • Add garlic to the skillet and cook, stirring constantly, until fragrant, about 1 minute. Stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened, about 1-2 minutes. Stir in pasta, chicken, peanuts and green onions.
  • Serve immediately

Definitely serve this immediately so that it stays saucy. You can of course heat up left overs in the microwave but the spaghetti will soak up more of the sauce as it stands. This was lick the plate good.

Besos,

Flor

Recipe source Damn Delicious