Tag Archives: chicken

day 144: cooking it up/super yummy baked creamy chicken taquitos, a definite keeper!

Standard

MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

This slideshow requires JavaScript.

• Project: day 144: cooking it up/super yummy baked creamy chicken taquitos, a definite keeper!
• Difficulty rating (1=easiest, 5= way too hard!): 1 (really, it was a 1, even for me!)
• Would I do it again? oh yes, and I already have! I made it once for Hayden’s teacher Abby who just had a baby without the onions and cilantro, and then again for us with!
• What I would do differently: We modified them a bit for Abby’s family, but I tried one and it was still good! We like a bit more heat, so we kept it the same for us, and it was SO good!
• Items used: for this amazing recipe head to: http://www.chef-in-training.com/2012/02/baked-creamy-chicken-taquitos/
Until ipinterest tomorrow!

Karie J 🙂

day 99: cooking it up/ homemade super easy (and yummy) chicken noodle soup for my sick baby

Standard

MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

Source: allrecipes.com via Karie on Pinterest

 

 

This slideshow requires JavaScript.

• Project: day 99: cooking it up/ homemade super easy (and yummy) chicken noodle soup for my sick baby
Difficulty rating (1=easiest, 5= way too hard!): 1. We have a sick one at home, so what better to make her feel better than homemade chicken noodle soup! As you can see, she completely downed it. So we’ll see if it helps, but it sure was yummy!!!
• Would I do it again? Yes! This soup really was too easy not to do, let alone good!
• What I would do differently: we added garlic (3 cloves) to the celery and onions after they were cooking for half the time.
• Items used: recipe from: allrecipes.com : http://allrecipes.com/recipe/quick-and-easy-chicken-noodle-soup/detail.aspx

Ingredients

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 4 (14.5 ounce) cans chicken broth
  • 1 (14.5 ounce) can vegetable broth
  • 1/2 pound chopped cooked chicken breast
  • 1 1/2 cups egg noodles
  • 1 cup sliced carrots
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste

Directions

  1. In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Until ipinterest tomorrow!
Karie J 🙂

day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good!

Standard

MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

This slideshow requires JavaScript.

Project: day 95: cooking it up/ chicken and mushroom pasta bake with roasted asparagus, SO good!
• Difficulty rating (1=easiest, 5= way too hard!): 3 (I am so bad with the timing of everything, but it still turned out great!)
• Would I do it again? oh yes! This is a definite keeper. It is a very rustic Italian dish with comforting flavors and crisp asparagus to round it out!
• What I would do differently: we substituted regular spagetti for whole wheat spagettie, which was excellent, as well as substitued Parmeseam for Peccorino Romano since we had it on hand. We also did not use the whole package of spagetti- about 3/4 ths. You could easily steep rosemary in the cream for an additional layer of flavor as well as substitue the chicken for a vegetarian option.
• Items used: amazing recepie from Jamie Oliver: http://www.jamieoliver.com/us/recipes/pasta-recipes/chicken-mushroom-pasta-bake-spaghett-1

ingredients

• 1 oz /a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, preferably higher welfare, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 2 handfuls of mixed fresh mushrooms, cleaned and torn
• 1 cup white wine
1lb dried spaghetti
• 2 ½ cups double cream
• 7oz• Parmesan cheese, grated
• a sprig of fresh basil, leaves picked
extra virgin olive oil

Directions:

Preheat the oven to 400ºF. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 2/3 cup). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

Until ipinterest tomorrow!
Karie J 🙂

day 85: cooking it up/ bow-tie pasta with chicken sausage and kale

Standard

MY “PINTERESTING” TAKE:

“PINSPIRATION”, FROM PINTEREST:

This slideshow requires JavaScript.

• Project: day 85: cooking it up/ bow-tie pasta with chicken sausage and kale
• Difficulty rating (1=easiest, 5= way too hard!): 2
• Would I do it again? yes! It was very good, and a great way to use kale, which I love!
• What I would do differently: well, since I burned the garlic, which is a definite no no, probably that!
• Items used: recipe from: http://pastaprincessandmore.wordpress.com/2012/02/21/homemade-pasta-with-sausage-and-kale/#comment-505

She did it (The Pasta Princess) WAY better than I did since she made her own pasta as well as chicken stock. I just used Barilla Bow-tie pasta, and store bought chicken stock, but other than that, it was still good!

Until ipinterest tomorrow!
Karie J 🙂

day 49: cooking it up/ baked chicken parmesan casserole, a hit!

Standard

MY TAKE:

FROM PINTEREST:

This slideshow requires JavaScript.

Project: day 49: cooking it up/ baked chicken parmesan casserole, a hit!

Ingredients:
2 tbsp olive oil
2 cloves garlic, crushed
hot red pepper flakes, to taste
6 boneless skinless chicken breasts (I used 5, but they were huge!)
2 cups marinara sauce
1/4 cup chopped basil
8 oz mozzarella, shredded
4 oz Parmesan, grated
1 (5-oz) package garlic croutons

Directions:

  • put olive oil. garlic, pepper flakes in a 9×13 Pyrex or casserole dish
  • layer chicken breasts, marinara, basil
  • put half of the mozzarella and parmesan
  • layer croutons
  • sprinkle the remainder of the cheeses on top
  • bake at 350 degrees for 35 minutes (or until your chicken reaches 155 degrees)
  • set for 10 minutes
  • enjoy!

until ipinterest tomorrow!

Karie J 🙂

day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!

Standard

MY TAKE:

FROM PINTEREST:

This slideshow requires JavaScript.


  • Project: day 42: cooking it up/ citrus and spice grilled chicken with southwestern black bean salad, yum!
  • Difficulty rating (1=easiest, 5= way too hard!): salad (1- so easy!), chicken (4- but it is definitely worth it!)
  • Would I do it again? most definitely for the chicken, it has a ton of flavor; the girls inhaled it! The salad was very easy, but might be better for the summer time (it was light and refreshing).
  • What I would do differently: chicken: tenderize the chicken by puncturing with a fork, which also allows the marinade to penetrate deeper. salad: add more cilantro, and don’t forget to thaw the corn (yes, again I forgot to read the recipe thoroughly! 😉
  • Items used: chicken recipe from Cooks Country: http://www.cookscountry.com/recipes/Citrus-and-Spice-Grilled-Chicken-/30909/?extcode=M00KSCR00
  • Salad recipe from Skinny Taste: http://www.skinnytaste.com/2009/06/southwestern-black-bean-salad.html

citrus and spice grilled chicken

Serves 4 to 6

INGREDIENTS
1 onion, chopped course
1teaspoon grated lime zest, plus 1/4 cup juice (2 limes)
6 garlic cloves
2tablespoons olive oil
1tablespoons grated orange zest (2 oranges)
2teaspoons dried oregano
1 1/2teaspoons salt
1/2teaspoon pepper
1/2teaspoon ground cinnamon
1/2teaspoon ground cumin
1/8teaspoon ground cloves
3pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)
INSTRUCTIONS
1. Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.
2A. For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)
3. Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.
4. Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Southwestern Black Bean Salad
Gina’s Weight Watcher Recipes
Servings: 12 • Size: 1/2 cup • Calories: 106 • Old Points: 2.5 pts • Points+: 3 pts
Calories: 105.9 • Fat: 6.0 g • Protein: 3.2 g • Carb: 13.0 g • Fiber: 3.6 g  Sugar: 1.2 g
Sodium: 137.8 mg

Ingredients:

  • 1 15.5 oz can black beans, rinsed and drained
  • 9 oz frozen corn, thawed
  • 1 tomato, chopped
  • 1 small hass avocado, diced
  • 1/4 cup red onion, chopped
  • 1 scallion, chopped
  • 1 lime, juice of
  • 3 tbsp extra virgin olive oil
  • 1 tbsp cilantro
  • salt and fresh pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt and pepper. Mix with lime juice and olive oil. Marinate in the refrigerator 30 minutes. Add avocado before serving.

until ipinterest tomorrow!

Karie J 🙂

day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!

Standard

MY TAKE:

 

FROM PINTERST:

This slideshow requires JavaScript.

  • Project: day 19: cooking it up: fall/winter Chicken, Black Bean, and Cilantro Soup, SO good!
  • Difficulty rating (1=easiest, 5= way too hard!): 2
  • Would I do it again? most definitely, this soup will become one of our fall/winter staples, it was that good!
  • What I would do differently: we added avocado along with the sour cream and lime juice to top it off, why not, avocado is just so good!
  • Items used: (our changes made in blue)
  • Chicken, Black Bean and Cilantro Soup

    (Makes 6-8 servings, recipe created by Kalyn.) (we double this since we took half of it to our friends who just had a baby, hope you liked it Lindsey!)

    1 small onion, diced small
    1 cup celery, diced small (use celery leaves too if available)
    2 tsp. olive oil
    1 T ground cumin
    1 T chile powder
    1 tsp. celery seed
    1 tsp. garlic powder or garlic puree (we used the powder)
    4 cups homemade chicken stock (or 2 cans chicken broth)
    1 can vegetable broth
    1 can petite diced tomatoes
    1 cup salsa (I used Pace Picante Sauce) (we used Costco’s Kirkland Organic)
    6-8 drops Green Tabasco Sauce or your favorite hot sauce (taste to see if you want this) (our favorite hot sauce is Cholula)
    1 or 2 cans black beans (not drained unless you choose to rinse the beans to reduce the amount of sodium) (we drained and rinsed the beans so we could control the salt level in the end, which we just added a pinch.)
    2 cups cooked chicken, cut in very small pieces (leftover rotisserie chicken is great for this) (since we double the recipe, we used a whole rotisserie, they save so much time!)
    1 cup chopped cilantro leaves and stems (chop the stems very small), plus more for serving if desired
    3 T fresh lime juice
    cut limes, for serving (optional) (this part is crucial!)
    sour cream, for serving (optional)  (this part is crucial!)

    top with avocado!

    In a large heavy soup pot, saute onions and celery in olive oil 3-5 minutes, until soft but not browned. Add the ground cumin, chile powder, celery seed, and garlic and saute about 2 minutes more.

    Add the chicken stock, vegetable broth, tomatoes, and salsa, and simmer 10 minutes. After 10 minutes, taste for hotness and add green Tabasco if desired. Add black beans and chicken and simmer 15-20 minutes more. While the soup simmer, wash, dry and chop enough fresh cilantro to make 1 cup chopped cilantro. and squeeze enough limes to make 3 T juice.

    After 15-20 minutes, add the chopped cilantro and simmer 5 minutes, then add lime juice and cook 2-3 minutes more. Serve hot with fresh limes to squeeze into the soup, with sour cream and additional chopped cilantro to sprinkle on top if desired.

    To make a delicious vegetarian soup, use 3 cans vegetable broth and eliminate the chicken stock, and 3 cans black beans and eliminate the chicken.

until ipinterest tomorrow!

Karie J 🙂