warm orzo salad with chicken

 dressing:

3 tbsp olive oil 

3 tbsp fresh lemon juice

3/4 tsp salt 

fresh ground pepper 

pasta: 

3/4 cup orzo pasta, cooked

sauteed chicken:

1 boneless/skinless chicken breast, chopped

2 tsp olive oil

2 tsp unsalted butter

other ingredients:

3 tbsp shallot, or red onion, chopped

3 tbsp fresh dill, chopped 

3 tbsp fresh parsley, chopped

2 grape tomatoes, cut in half lengthwise 

1/4 cup feta cheese, crumbled 

1/2 cup pine nuts or toasted almonds, optional 

1 1/2 cups baby arugula

1. in a small bowl whisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside. 

2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.

3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside. 

4.  in a medium size bowl add:  cooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula.  toss with the dressing and serve immediately.  

3 ingredient chicken thighs

vinegar
salt
chicken thighs

preheat oven to 325 degrees.  pour vinegar into bowl.  add as much salt as the vinegar will dissolve.  set timer for 7 minutes and 30 seconds.  add chicken to the salt and vinegar brine.  start taking chicken out of brine when the timer goes off.  let brine drip off chicken.  cook chicken for 60 minutes at 325.  broil for a couple minutes at the end to crisp up the skin. 

baked tender chicken thighs

ingredients:
3 pounds chicken thighs, skinless and boneless
3 tbsp olive oil
3 cloves garlic, minced
2 tsp table salt
1/4 tsp ground pepper
1 1/2 tsp italian seasoning
3/4 tsp ground paprika

instructions:
1.  in a bowl, combine olive oil and minced garlic.  lay out chicken thighs and coat with oil mixture (on both sides).

2.  prepare the seasoning:  in a bowl, combine the salt, pepper, italian seasoning, and paprika.

3.  season both sides of chicken with the seasoning.  transfer chicken thights to a baking dish.  cover with foil.  set aside to marinate at least 2 hours (if you don't have two hours, that is okay.  the chicken just won't be as flavorful.)

4.  bake 45 minutes at 375 degrees F.  remove foil and broil for 8-10 minutes (at same temp), until tops of thighs are crispy.

sheet pan fajitas

ingredients:
1.5-2 lbs. boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3-4 tbsp olive oil (or other oil of your choice) - suggestion is lime olive oil
2 tsp kosher salt or sea salt
1/2 tsp black pepper
1 tsp smoked paprika
1 1/2 tsp chili powder
1 1/2 tsp cumin
1 tsp dried oregano
1 tsp garlic powder
2-3 tsp true lime, optional
handful of cilantro

1 lime optional for serving:  sour cream, guacamole/avocado, tortillas, rice and beans, etc.

instructions:
preheat oven to 425 degrees.  have a large sheet pan ready (cover with foil or parchment for easy clean up)

place sliced chicken, onions, and peppers in an extra large mixing bowl.  drizzle on oil and all seasonings.  toss to coat.  (tip: keep nitrile gloves in kitchen and use them for things like this - tossing with your hands is much easier.)

spread chicken and pepper mixture out evenly on baking sheet and place in oven.  bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender.  if desired, place under broiler for a quick minute to brown.

remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze for fresh lime juice. 

serve with tortillas and traditional fixings, or over a bed of salad or veggies, or rice and beans, etc. 

warm orzo salad with chicken

dressing:
3 tbsp olive oil
3 tbsp fresh lemon juice
3/4 tsp salt
fresh ground black pepper

pasta:
3/4 cup orzo pasta, cooked

sauteed chicken:
1 boneless/skinless chicken breast, chopped
2 tsp olive oil
2 tsp unsalted butter

other ingredients:
3 tbsp shallot or red onion, chopped
3 tbsp fresh dill, chopped
3 tbsp fresh parsley, chopped
6 grape tomatoes cut in half lengthwise
1/4 cup feta cheese, crumbled
1/2 c pine nuts or toasted almonds, optional
1 1/2 cups baby arugula


instructions:
1.  in a small bowl wisk together the olive oil, fresh lemon juice, salt and fresh ground black pepper.  set aside.
2.  cook the orzo according to the package directions.  drain.  keep warm.  set aside.
3.  wipe off the chicken with a wet paper towel.  chop.  saute the chopped chicken in the olive oil and butter until cooked through about 4 min.  keep warm.  set aside.
4.  in a medium size bowl add:  coooked orzo, onion, dill, parsley, tomatoes, cheese, and nuts if using.  mix in the warm chicken and arugula. toss with the dressing and serve immediately.

chicken and gnocchi soup

serves: 8

ingredients:

2-3 chicken breasts, shredded or diced 

8-10 cups broth/water

1 cup cream 

3-4 stalks celery

5-6 cloves garlic

3-4 carrots 

1/2-1 onion 

couple handfuls spinach

1 tbsp thyme

1/3 c flour or 1 tbsp cornstarch (thickener)

coconut oil, butter, or olive oil

directions:

1.  saute the onion, celery, garlic , carrot in oil over medium heat until onion is translucent.

2.  add flour, stir to distribute evenly.

3.  add chicken, chicken stock, salt and pepper, thyme.  heat to boiling, then add gnocchi. break up gnocchi as you add it so that they don't stick together.  gently boil for 4 minutes, then turn down to a simmer for 10 minutes.  

4.  add spinach and cook for another 1-2 minutes until spinach is wilted.  

5.  turn off heat and add cream.  stir while adding.  

5)  ladle into bowls and serve.  

*recipe from meghan gambee. 

one pot mexican chicken and rice soup

8 cups chicken broth
1 lb. boneless skinless FROZEN chicken breasts
1 c. dry brown rice
1 1/2 tbsp. tomato paste
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can corn, drained
1 (15 oz) can diced tomatoes
1/4 tsp. cayenne - more or less to taste
2 tsp. cumin
2 tsp. chili powder
1 1/2 tsp. garlic salt
2 tsp. onion powder
1 bay leaf
2 tsp. oregano


1.  stir everything together in a large stockpot.
2.  bring to a boil with the lid on.
3.  once boiling, lower heat and simmer for 25-30 minutes with lid on or until the chicken and rice are fully cooked.
4.  stir regularly so the rice doesn't stick to the bottom of the pot.
5.  after the 25-30 minutes take the chicken from the pot, shred, and place back into soup.
6.  remove bay leaf before serving.
7.  serve hot with fresh cilantro, sour cream, red onion, tortilla chips, or your desired toppings.

*original recipe from www.showmetheyummy.com

ranch chicken soup

4-5 frozen chicken breasts or tenders
1 can corn, undrained
1 can rotel tomatoes
1 can any beans, but black beans are good, drained and rinsed
1 8 oz pkg cream cheese, cut up
1 pkg ranch dressing mix
1 TBS cumin
put all together in crock pot.  high: 3 hours, low: 4ish
7 min prep time

chicken noodle casserole

in a 1 1/2 quart casserole dish combine:
1 can cream of chicken soup
1/3 c. sour cream
1/3 c. water
1  5 oz. can boned chicken
2 tbsp. chopped parsley
2 c. cooked noodles (4 oz. uncooked)

bake at 350 degrees for 30 minutes.  top with buttered bread crumbs or corn flakes crumble. 

*i have used whole wheat noodles.  i've also diced carrots and celery.  added thyme and basil.  sauted in olive oil and added to casserole mixture before baking.
*original recipe from mom, who got it from grandma amy.

sweet potato, chicken and quinoa soup

1 1/2 lb. boneless, skinless chicken breasts
1 cup quinoa, rinsed
2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 can petite diced tomatoes
1 tsp. minced garlic
1 packet chili seasoning mix*
5 cups chicken broth

spray slow cooker with non-stick spray.  place chicken in slow cooker with rinsed quinoa.  add sweet potatoes to slow cooker.  add black beans, tomatoes, garlic, chili seasoning and chicken broth to crockpot.  cook on high for 3-5 hours.  shred chicken with two forks and stir all ingredients together. 

*original recipe from www.chelseasmessyapron.com.

coconut basil chicken with brown rice

1 tsp. each: turmeric, cumin, garlic powder
1/2 tsp. each: coarse salt and cinnamon
1 lb. chicken breast, cut into 1-inch cubes
2 (13.5 oz) cans coconut milk
2 limes
1 tbs. fresh ginger root, roughly chopped
3 cloves garlic, roughly chopped
4 c. basil leaves
pinch of salt
2 carrots, diced
1 c. uncooked brown rice

in a small cup, combine the turmeric, cumin, garlic powder, salt and cinnamon.  sprinkle the chicken all over and squeeze half of one of the lives over it.  marinate as long as you want.

in a food processor, combine 1 can of coconut milk, juice from one lime, ginger, garlic, basil, and a pinch of salt.  puree until nice and smooth.  taste it.  add more salt or lime if needed.

heat a tbsp. olive oil in a large saute pan.  add the carrots and saute for about 5 minutes.  add the chicken and sear on both sides, until you see a little color and the chicken is cooked through.  add the coconut basil sauce and let simmer for about 10 minutes.

in the meantime, combine the rice and remaining can of coconut milk in a rice cooker and cook.

taste the chicken in its sauce.  if it needs more salt or lime, add and cook a little longer.

serve chicken over rice and garnish with more basil and lime wedges.

*original recipe from bevcooks.com

paul's tomatillo chicken

tomatillos
onions
garlic
anaheim peppers

chicken

6 tbsp. butter
4 tbsp. flour

roast tomatillos, peppers, garlic and onions.  paul does it over an open flame.  if that isn't possible, roast them in the oven.

blend tomatillos, peppers, garlics and onions. 

cook chicken, just enough. 

make roux with butter and flour.  add roux to some of the salsa mixture.
put salsa roux mixture over chicken and finish cooking.

when chicken is done, cut it up.  put cut chicken into tortillas.  top with tomatillo salsa, shredded cheese, sour cream and cilantro.

*original recipe from phone conversation with paul sabey

cilantro lime chicken with corn and black beans

1 1/2 lbs. chicken breasts
juice from 2 limes
1 bunch fresh cilantro, chopped
1 (16 oz.) bag frozen corn
2 minced garlic cloves
1/2 red onion, chopped
1 can black beans, drained and rinsed
1 tsp. cumin
salt and pepper to taste

place all ingredients in a resealable gallon-sized freezer bag.  mix together and zip bag closed.  

when ready to eat, remove from freezer and thaw in fridge for 24 hours.  cook on LOW for 8 hours (or HIGH for 4 hours).

serve with tortillas and toppings such as sour cream, guacamole, salsa and cheese.

*original recipe found on sixsistersstuff.com

king ranch texas chicken

2 chicken breasts, cooked and cubed
2 dozen corn tortillas, cut into fourths
2 c. cheddar cheese
1 c. chopped onions
1 can chopped green chilies
1 can cream of chicken soup
1 can cream of celery soup
1 can salsa (your heat preference)
1 c. sour cream

butter a 9x13 inch pan.  mix together soups, chili powder and sour cream.  saute onions in a small amount of butter.  add to soup mixture.  put 1/2 of chicken in the bottom of the pan.  add 1/2 of the tortillas, 1/2 of the cheese and 1/2 of the soup.  repeat layers, ending with cheese.  bake for 1 hour at 350 degrees.  serves 6 to 8 city folks and 2 hungry cowboys.

*i found that letting the casserole sit for awhile after pulling it out of the oven does good things for the taste and texture.

*original recipe from the upper canyon road neighborhood cookbook

bbq chicken calzones

4 slices bacon
1/3 small onion, chopped
2 c. shredded cooked chicken breast meat
2/3 c. barbeque sauce
1 (10 oz.) can refrigerated pizza crust dough (i have used rhodes rolls, 2 per calzone)
1 c. shredded mozarella cheese
2 tbsp. chopped fresh cilantro

*the combination of the barbeque sauce and cilantro adds a very unique flavor.

1.  preheat the oven to 400 degrees

2. fry bacon in a large skillet over medium-high heat until crisp.  remove from the pan to drain on paper towels; crumble.  add the onion and shredded chicken to the hot bacon grease in the pan.  fry over medium heat until onion is tender.  stir in 1/3 c. of barbeque sauce, and remove from the heat.  mix in the cooked bacon.

3.  roll the pizza crust dough out onto a greased cookie sheet.  press out to an even thickness, and cut in half.  divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge.  drizzle the remaining sauce over the filling.  sprinkle with cheese and cilantro over the top. fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal.

4.  bake for 25 minutes in the preheated over, or until browned to your liking.  cool for a few minutes.  then cut each calzone in half.  each serving is half of the calzone.  these can be served with additional barbeque sauce if you like.

*original recipe from allrecipes.com

shredded chicken, chard and chickpea soup

2 tbsp. olive oil
1 medium onion, sliced fine (about 1 1/4 cups)
black ground pepper
kosher salt
1 clove garlic (minced, about 1 tsp.)
1 bunch chard (ribs removed and cut into 2 inch ribbons, about 4 to 5 cups)
15 oz. chickpeas (drained and rinsed)
1 1/2 lbs. chicken breasts (about 3 medium breasts)
4 cups low sodium chicken broth
1 piece parmesan (rind, optional)
2 tbsp. lemon juice (from 1 lemon)
parmigiano-reggiano (for grating)

1) heat oil in a 12 inch skillet over medium heat until shimmering.  add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes.  add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2)  add the chard, chickpeas, chicken, stock and rind, if using and turn heat to high, bringing the liquid to a boil.  make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover.  cook until the chicken has cooked through, about 12 to 15 minutes.  remove chicken, allow to cool slightly, and then shred into bite sized pieces.  return to soup.

3)  remove parmesan rind (if using).  add lemon juice and season to taste with salt and pepper.  top with hefty grating of cheese.  serve immediately.  pass more cheese tableside.

*original recipe found on www.yummly.com 

sesame brown rice salad with shredded chicken and peanuts

2 c. long grain brown rice
2 c. shredded cooked chicken breasts
1/2 c. shredded carrots
1/3 c. sliced green onions
1 red pepper, chopped
1/4 c. dry roasted peanuts, divided
1 tbsp. chopped, fresh cilantro, divided
1/2 tsp. salt
2 tbsp. fresh lime juice
4 tsp. canola oil
1 tsp. dark sesame oil
2 garlic cloves, minced

cook rice according to package directions.  transfer rice to a large bowl; fluff with a fork.  cool.  add chicken, carrot, onions, red pepper, 2 tbsp. peanuts, 2 tsp. cilantro and salt to rice; toss to combine.

combine juice and remaining ingredients in a small bowl.  drizzle oil mixture over rice mixture; toss to combine.  sprinkle each individual serving with remaining peanuts and cilantro. 

*original recipe from www.yummly.com

chicken salad sandwiches

cannned chicken
light mayo
parmesan
spinach - coarsely chopped
dry roasted almonds
apples - chopped and covered in lemon juice
salt
pepper
multigrain bread

mix ingredients together and put on bread.  use judgement on portions. 

*original recipe came from me needing dinner for a picnic in a hurry.

chicken pozole

3 to 4 lb. rotisserie chicken
2 tbsp. vegetable oil
1 large yellow onion, chopped (about 2 cups)
4 cloves garlic, minced
2  15-oz. cans hominy
half of a 14.5 oz. can diced tomoatoes, thoroughly drained
1  7-oz. can salsa verde
1   4.5  oz. can chopped green chiles
2  14-oz. cans low sodium chicken broth
3 tsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano
kosher salt and cracked black pepper

garnishes optional:
1/4 whole green cabbage, thinly sliced
1 red onion, finely chopped
1 avocado, cut into wedges
1 lime, cut into wedges
thinly sliced radishes
1/2 c. fresh cilantro leaves, chopped
1/2 c. queso fresco
crushed tortilla chips


directions:
remove the meat from the chicken and shred it into 1-inch pieces; discard the skin and bones.  set aside about 1 1/2 c. of meat for the soup; reserve the remaining chicken for another use.

in a large dutch oven or saucepan set over medium heat, heat the oil.  add the onion and cook until translucent and fragrant, about 8 minutes.  add the garlic and cook until softened but not browned, 3 to 4 minutes.  add the hominy with the liquid from the cans, tomatoes, salsa verde and green chiles and cook until the mixture just comes to a boil, about 2 minutes.  add the chicken broth, coriander, cumin and oregano.  stir, increase the heat and return to a boil.  reduce the heat to medium and simmer to allow flavors to develop, at least 10 minutes.  season with salt and pepper.  add the shredded chicken and cook until heated through about 3 minutes. 

garnish as desired. 

*original recipe from kelsey nixon's page on the cooking channel website.

crock pot nachos

4 frozen chicken breasts
1 can corn
1 can black beans
18 oz. salsa
cream cheese

cook in crock pot 4-5 hours on high.  shred chicken and add block of cream cheese.  serve over chips with lettuce, cheese, sour cream and guacamole.

*original recipe from mom.