Cheesy Chicken Corn Chowder

This is by no means a sexy soup.

But it got cold so I made it and I ate it and I loved it so now I share it.  Yup it got real cold.  Cold enough to put me in the mood for a little pre-Christmas-in-Colorado boot shopping.  Too bad I spotted these and now I find myself daydreaming about owning them but I just can't justify the price when a) I live in Texas where b) there's no snow so I'd basically c) look like a fool.  No sexy mountain boots for me.

Once old man winter kicks in though, I make a lot of soup (and I wear a lot of sweatpants.  and I drink a lot of chai).  Usually my soup consists of whatever I've got lying around the house: a can of diced tomatoes, the remains of a green bell, a handful of onion, a dash of cumin, a pinch of salt.  I just pull stuff out of the fridge, off the spice rack, and bam!  soup du jour.  Then I eat my non-sexy soup in my non-sexy sweats while I browse sexy boots.            

Cheesy Chicken Corn Chowder

Serves 2

2 tablespoons butter

1/2 yellow onion, chopped

1 clove garlic, minced

1/4 teaspoon ground black pepper

1 cup frozen corn kernels

2 tablespoons flour

1 1/2 cups chicken broth

1 cup milk

1 cup cooked, shredded chicken

1/2 cup sharp cheddar cheese

1/4 - 1/2 teaspoon salt, or to taste

Melt butter in medium-sized pot over medium-high heat on the stove.  Add onion and garlic and sprinkle with pepper; cook until softened and translucent, about 5 minutes.  Add corn and cook another minute.  Sprinkle with flour and toss to coat.  Stir in chicken broth and milk and bring to a simmer, cooking until slightly thickened.  Add chicken and cheese, stirring until cheese is melted and blended.  Add salt to taste, if necessary.  

Chelsea Original :) 

Barbecue Chicken Salad

Changes are taking place...

so that means you eat the same things.

Like pizza, and burgers, and frozen lasagna, and...chicken salad. 

I had absolutely no intention on sharing yet another chicken salad recipe with you at least until summer 2014, but then this happened and I simply couldn't resist.  I threw this together on a whim one day (several weeks ago, actually.  I've been MIA, if you haven't noticed.  Like I said though, there are some changes taking place in our lives- more on that at a later time, but no, I'm not bearing child) and it was love at first bite.  But we're kind of barbecue freaks in this house.  It's sweet and spicy and tangy and perfectly acceptable this labor day weekend.  And a heckuvalot more up my alley than smoking a brisket.

omgbbq.

sorry, keeping it short today folks!  hopefully i'll be back in the blogging swing of things soon!

Barbecue Chicken Salad

1 large chicken breast, cooked and chopped

1 stick celery, chopped

1/4 cup red onion, diced

1/3 cup corn kernels

1/2 teaspoon italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons mayo

2 tablespoons barbecue sauce (I used Head Country Hot for a little kick!)

Combine chicken celery, onion, and corn.  Sprinkle with italian seasoning, salt, and pepper and toss.  Add in mayo and barbecue sauce; toss to coat.  Refrigerate for one hour or until ready to eat.

Chelsea Original :)

Curried Cranberry Chicken Salad

I'm heading to a party.

A party with presents and pizza and cake and Nathan in a speedo.

It's a birthday party for Benjamin!

Yes, my adorable nephew turns three this weekend and we're going to celebrate.  There will be water games and animals (no, not a petting zoo, just our dogs Sam and Annabelle, so yeah, I guess a petting zoo) and candles (three big special candles) and balloons. 

Our little getaway starts in t-minus two days with the four hour roadtrip north.  The drive usually starts out with me driving (Nathan sleeping), then Nathan driving (me reading while Nathan is ready to chat, so...no reading)-- ps currently reading Dark Places by Gillian Flynn (Gone Girl).  Very good.  Excellent writing but a bit on the morbid side.  Dark, I suppose. 

Before I headed out, though, I was hoping to share this quick and easy chicken salad with you.  (Sorry, not exactly cake and pizza but it's a perfect summertime treat, nonetheless).  Simply chicken tossed with celery, green onions, dried cranberries, and a dash of curry powder, it's a healthy meal that keeps Nathan trim for that speedo. 

Curried Cranberry Chicken Salad

Serves 2-4 (about 3-4 cups)

1 large chicken breast, cooked and chopped (mine was about 10 ounces)

2 sticks celery, chopped

2 green onions, sliced

1/3 cup dried cranberries

1 (5.3 ounce) container plain greek yogurt (I used Oikos)

1/2 teaspoon dried italian seasoning

1/2 teaspoon salt

1/4 teaspoon pepper

3/4 teaspoon curry powder

Mix chicken, celery, green onions, and cranberries in medium size bowl.  In separate, small bowl, mix yogurt, itailian seasoning, salt, pepper, and curry powder.  Pour yogurt mixture over chicken mixture and toss to coat.  Refrigerate for one hour before serving.

Chelsea Original :)



Sweet Corn and Bacon Chicken Salad

I'm pretty pumped.



You see, this weekend my little brother is getting married!  (Yes, both him and my sister have Nathan and me beat, despite the fact that we've been together at least one year longer than either of them.  Not that this is a contest or anything...), but yea, I'm seriously excited.  And I must say, he's tying the knot with one really great girl.

Their gift is wrapped; (multiple!) dresses have been bought (ahem...four...); travel arrangements, dinner plans, and hotel accommodations have been made; haircut and pedicure are taking place this afternoon.  It's definitely going to be a fun and family-filled weekend!  Needless to say, things have been busy (and I'm not even the bride!).  So what's a great thing to have on hand during those busy busy weeks (which, who are we kidding, is every week)?  Chicken salad, my friends.

I tend to get on a bit of a chicken salad kick come summer.  Last year I treated you to greek, southwest, and peach and honey mustard versions, and now I'm starting up again with corn and bacon.  I love love love having a batch of this stuff in the fridge, ready to spoon between two slices of bread or picked at straight from the bowl.  As I nibbled on this I thought about how to describe the flavor (maybe a little too hard, actually), but it's definitely a little different than the more traditional, tangy mayo variations.  It's got a zesty kick from the paprika, and a salty smokiness from the bacon and dijon.  It's a good thing though, if you're into that sort of thing, and if your brother is getting married in a few days. 

Sweet Corn and Bacon Chicken Salad

Makes about 4 cups

1 pound boneless, skinless chicken breasts, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
2/3 cup plain greek yogurt (I used one [5.3-ounce] Oikos container)
1 1/2 tablespoons dijon mustard
1 cup cooked sweet corn kernels
4 bacon slices, fried and crumbled
4 green onions, sliced
2 tablespoons chives (or 2 teaspoons dried)

Add shredded chicken to a large bowl and season with salt, pepper and paprika. Add yogurt and mustard, tossing well to coat, then fold in the corn, bacon, green onions, and chives. Taste and season with more salt and pepper if desired.

Adapted from How Sweet It Is.

Chicken Fajita Mac and Cheese

Remember that righteous mac and cheese from January?



[see this video-- at 3:30]

Well Nathan happened to request it this weekend [and I responded a lot like Monica at 3:43], but I decided to kick it up mexican style in honor of Cinco de Mayo.  Lucky for us, this version didn't end in wicker shoes and the Psycho theme song.  Instead, we got cheesy shells with a fajita flare. 

Think noodles tossed with onions, bell pepper, chicken, green chiles, cumin, paprika, pepper jack, and sour cream.  If that doesn't scream the Fifth of May, I don't know what does.  So lose the tortilla and pull out a bowl because mac and cheese just got loco!

Comprende?

Chicken Fajita Mac and Cheese

Serves 4

6 ounces pasta shapes, such as shells
1 tablespoon unsalted butter
1 red bell pepper, chopped
1/2 yellow onion, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon paprika
1 (7 ounce) can diced green chiles
1 cup cooked, chopped chicken
1/4 cup sour cream
3 ounces shredded (or finely diced) sharp cheddar cheese*
3 ounces shredded (or finely diced) pepper jack cheese*

Bring a large pot of water to a boil.  Cook pasta according to the package directions just until al dente.  Drain well and keep warm.

Meanwhile, melt the butter in another large pot over medium-high heat.  Add the onion, red bell, and salt and pepper and saute until tender, about 5-7 minutes.  Mix in the garlic, and saute 1 minute more.  Stir in the cumin, paprika, and green chilies.  Toss to coat and heated through.  Remove from heat and add the chicken, sour cream, hot pasta, and cheeses.  Mix until well combined. 

Transfer to a lightly greased 7x11-inch baking dish (8x8 is good too! or I opted for four of my Le Creuset Soup Bowls).  Bake at 400 degrees for 15 minutes until slightly browned and bubbling.  Let cool briefly before serving.

*For the cheeses involved in the recipe I head to the grocery deli.  They will kindly slice you the ounce amount you need (in a quality brand nonetheless!), which means it's already measured come cooking time and no waste!!

Adapted from Annie's Eats.

Barbecue Chicken Enchiladas

I have a serious problem.

I mean this is just a full blown obsession.  It involves mexican food- anything that can be wrapped in a fluffy tortilla, dipped in salsa, topped with cilantro.  So here's the deal:  I had mexican for both lunch and dinner.  Tacos for lunch, these babies for dinner.  And I could do it all over again tomorrow, no problem.

Once the weather warms up my mind immediately starts thinking fruity salsas, fun burgers, and fish tacos.  I have gone on the spring clothes shopping spree (ps I officially need to rethink my whole shoe organization thing; the situation is getting a bit out of control) and I've tucked away the scarves and mittens (a girl can hope can't she!).  I also made these enchiladas in preparation for the season change (hello spring...tomorrow!). 

We are big anything-with-barbecue-sauce people and I knew these would be a winner (yea, they were) and hit the spot (yea, they did).  Soft tortillas stuffed with chicken and cheddar and topped with a slightly bbq'ed-up enchilada sauce with more cheese- I think it's safe to say these are going to make a regular appearance over the summer.

Barbecue Chicken Enchiladas

Serves 2 (makes 6 enchiladas)

1 tablespoon olive oil
1/2 sweet onion, chopped
1 (10-ounce) can red enchilada sauce
1/4 cup of your favorite barbecue sauce
1 1/2 cups cooked, shredded chicken
1/2 tablespoon barbecue seasoning (I made my own!  see recipe below)*
pinch of cayenne pepper
1/8 cup + 1/3 cup shredded sharp cheddar cheese, divided
1/4 cup shredded colby jack cheese (I cheated and used the mozz I had on hand)
6 fajita size tortillas

Preheat oven to 375.  In a large skillet, heat 1 tablespoon of olive oil over low-medium. Add onions with a pinch of salt, and let caramelize until soft and golden, about 10 minutes. While onions are cooking, pour enchilada sauce into a bowl and whisk in your favorite BBQ sauce until combined.

Add shredded chicken, barbecue seasoning, and cayenne to onions. Mix thoroughly. Pour in 1/4 cup of enchilada/barbecue sauce mixture and add 1/8 cup cheddar cheese. Stir until mixture comes together and turn off heat.

Pour a drizzle of enchilada/barbecue sauce in the bottom of a 7x11-inch baking dish (I used about 1/8 cup or so). Take each tortilla and fill it with 1/4+ cup of chicken mixture. Roll each up and set it in the baking dish. Pour remaining enchilada/barbecue sauce on top of tortillas and sprinkle with remaining 1/3 cup cheddar and 1/4 cup colby (or mozz!) cheese. Bake at 375 for 15-20 minutes or until cheese and melted and sauce is bubbly. 


*Barbecue Seasoning

Makes about 1/2 cup

1 tablespoon paprika
1 tablespoon mild or medium-hot chili powder
1 tablespoon dark brown sugar
1/2 tablespoon ground black pepper
1/2 teaspoon cayenne
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
3/4 teaspoon kosher salt

Combine all ingredients in a small bowl and store in sealed container.

Adapted from How Sweet It Is.  Seasoning adapted from CHOW.

Stuffed Bell Peppers

Some things I did last week:

Played hookie from work.  Yup, called in for a Me Day- took a nap, watched The Bachelor (don't hate), wasted some time on the internet, took a long walk with Nathan and the dogs, and finished the day off with some gnocci for dinner and a movie.  Perfect.

Cleaned out the fridge...the day after trash day, then missed trash pick up when it finally rolled around this week, so now we get to have one heckuva stinky trash bin for another seven days.  Yummy.

Washed our everyday placemats in the washing machine and ended up shrinking them about two and a half inches.

Ate these leftovers.

Started reading a new book.  December's book ended up taking me two months to read so I'm determined to double-up in February- the shortest month of the year.  Here we go.

Searched and researched potential ideas for Nathan's upcoming birthday.  Less than one week 'til the big 3-0, baby!  (ps this means cake)

And I made these peppers.  In about 20 minutes flat.  I read a little quip in a recent Food Network magazine that recommended freezing cooked rice, that way it's at the ready when you are (I also do this with cooked, chopped chicken).  Not a bad idea.  So I defrosted the rice (and some chicken) and everything came together in no time.  Here's the best part about this recipe: use whatever the heck you've got lying around- carrots, celery, spinach, beef, pork, chicken- any veggies, any meat.  A great way to use up those pesky leftovers!  This is my version, but adapt as your appetite- or fridge- see fit.

Stuffed Bell Peppers

Serves 2

2 bell peppers (any color you would like)
1/2 tablespoon olive oil
1/2 yellow onion
1/4 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, minced
1 cup cooked rice
1 cup chopped, cooked chicken
1 tablespoon tomato paste
2 tablespoons ketchup
1 teaspoon Worcestershire
1/2 teaspoon dried oregano
Dash of Tabasco
Salt and pepper, to taste

Bring a large pot of water to boil over high heat.  Meanwhile, cut top off peppers 1/2 inch from the stem end and remove seeds (reserve and chop up the top of the pepper around the stem to add to the filling mixture).  Add peppers to water and boil for 5 minutes, keeping peppers completely submerged.  Drain and set aside to cool.

Preheat oven to 350 degrees.  Heat oil in medium skillet over medium heat.  Add onions and chopped bell pepper, stirring often, until soft and translucent, about 5 minutes.  Add the garlic and cook a minute more.  Remove skillet from heat.  Add rice, chicken, tomato paste, ketchup, Worcestershire, oregano, and Tobasco.  Season with salt and pepper and mix well.

Arrange the cut side of peppers up in a loaf pan, then stuff peppers with filling.  Add 1/4 cup of water to the pan.  Bake at 350 degrees for 30-35 minutes.

Chelsea Original :)

Roasted Chicken Noodle Soup

Mmmmmm noodle soup....

Roasted Chicken Noodle Soup, that is.

Eating out, I have had a few too many bowls of chicken noodle soup that are "eh, whatever...this is boring", but I occasionally come across a bowl that is worthy of declaring "I must recreate this at home!"  For example, has anyone had Panera's?  They decided to change their chicken noodle soup a year or two ago and the new version just doesn't cut it for me.  I loved  their old one.  It was a "recreate at home" bowl, but their new one?  Ugh.  Don't fix it if it ain't broke, Panera.  Bad move.

Anywho, I recreated.  And this soup is gooood.  Warm and salty with thick noodles and tender veggies.  I like to let my noodles boil for quite a while so they get extra soft and extra thick (I know, any well-seasoned chef would frown at this as I let them go well past the al dente point).  In addition, you can make it as brothy or as...unbrothy? as you'd like (some places like to basically just give you a bowl of broth containing a few noodles and about three pieces of carrot sprinkled in with a single chunk of chicken for good measure.  Again, not gonna cut it.  I didn't order some hibachi soup people!)  But at home, I was able to up the ante and make it more to my liking. Oh, and since I'm on a roll of giving out my chicken noodle two cents worth, here's one more:  make it, eat it, and freeze the leftovers for a quick and easy meal in the future!  Genius.

Roasted Chicken Noodle Soup

Makes about 8 cups worth, depending on how much broth you choose to add

2 cups egg noodles, uncooked

2 celery stalks, chopped

2 carrots, chopped

1/2 yellow onion, chopped

4-6 cups chicken broth

3/4 teaspoon pepper

1 teaspoon herbs de provence (italian seasoning would work too)

1 cup cooked, roasted chicken, shredded or chopped

Bring a small pot of water to a boil on the stove.  Add noodles and cook until soft.

In separate, larger stockpot or Dutch oven, heat 4 cups broth.  Once it comes to a slight boil, add onion and celery and simmer for 8-10 minutes.  Add carrots and continue to simmer for another 5 minutes.  Add cooked pasta, pepper, herbs, and chicken.  Cook until heated through adding more broth if necessary.

Adapted from my friend, Maria.

How To Roast A Chicken

I miss Thanksgiving :(



Seriously.  I got spoiled with such wonderful food and family last week that it put a slight damper on the usual routine.  Unfortunately, being five hours away from my loved ones means I can't really fulfill the family portion of this little stupor; however, the food bit...that one I can do.

Here's what I did:  I roasted a chicken.  All by myself.  I'm pretty proud considering (1) meat is not really my forte so this was a bit out of my usual comfort zone and (2) it turned out fabulous.  And guess what else?  It was SO easy!  This does not have to be a complicated, day-long process saved for special events, my friends.  This is more of a pop-it-in-the-oven, do a little wine drinking, internet surfing, or nail painting and voila! Dinner's ready! event.

We chose to complete the meal with some traditional holiday fare-- stuffing, green beans, and cranberry sauce (see that pretty red stuff up there?  That's my mom's knock-your-socks-off chutney.  She makes a mean stuffing as well).  As for how we chose to eat the rest of that little chick, well...you'll just have to wait and see.

How To Roast A Chicken: A Step-by-Step Guide

1 (4 to 5 pound) whole chicken, defrosted if frozen

1 small white onion

1 tablespoon salt

1 teaspoon pepper

2 tablespoons olive oil

1. Preheat the oven to 450°F.

2. Peel and slice your onions. Arrange them in an even layer on the bottom of the pan to make a bed for the chicken. Mix the salt and pepper together in a small bowl.

3. Over the sink, slit the plastic wrapping around your chicken (if it's still wrapped up) and drain out any juices or blood trapped in the plastic. Reach inside the chicken's body cavity and remove the bag of giblets. The giblets can be discarded, saved for stock, or used to make gravy later on.

4. Pat the chicken dry very thoroughly with paper towels or a kitchen rag. Make sure to absorb any liquid behind the wings or legs. Blot inside the body cavity too, getting the chicken as dry as you can, inside and out.

5. Rub the chicken with olive oil. Rub the oil all over the chicken, paying special attention to the breast and the drumsticks.

6. Sprinkle the outside of the chicken generously with salt and pepper, and rub a little salt and pepper inside the cavity as well.

7. Set the chicken breast-side-up on the bed of onion. The chicken should be lifted an inch or two above the pan by the onion.

8. Put the chicken in the oven and lower the oven temperature to 400°F.

9. Set a timer for 1 hour and go about your business.

10. After an hour, check if the chicken is done by inserting an instant-read thermometer in the meatiest part of its thigh. The internal temperature should be at least 165° for the chicken to be done. If you're under, put it back in to cook for another 5 to 10 minutes and check it again.

11. Let the chicken rest for about 15 minutes. During this time, you can prepare a salad or side dish or whisk some flour into the pan juices to make gravy.

12. Carve the chicken and serve.

Adapted from The Kitchn.

Sweet Corn, Peach and Honey Mustard Chicken Salad

Let's just call this summer in a bowl...

Or "one last hoo-rah to summer in a bowl".

Labor Day is just around the corner, the nights are getting a little cooler, and school is officially back in session.  That has end of summer/start of fall written all over it. 

Yes, I have shoved a lot of burgers, berries, and chicken salads in your face the past couple of months and my seasonal gears will be switching soon but before they do I had to share my favorite chicken salad recipe I have made all summer.  My favorite people.  Seriously. 

This one has a unique combo of corn, peaches, and fresh basil with a honey mustard-soy sauce dressing.  It's sweet and salty and has a wonderful balance of summer tastes and textures- the perfect bowl to cap off the season and take just a little more advantage of the produce.

Sweet Corn, Peach and Honey Mustard Chicken Salad

Makes about 3 cups

1/2 tablespoon olive oil

1 1/3 cup sweet corn kernels

1/4 teaspoon pepper

Dash coarse salt

1 cup cooked and shredded chicken

1/2 peach, chopped

1/4 cup basil leaves, chopped 

1 tablespoon soy sauce

2 tablespoons honey mustard

Heat olive oil in a small skillet over medium-high heat.  Add in corn kernels and sprinkle with pepper and salt.  Cook until warmed and golden (about 7 minutes).  Set aside and let cool slightly.

Combine cooked chicken, peach, corn and basil in large bowl.  In separate small bowl, stir together soy sauce and honey mustard.  Pour over chicken mixture and toss to coat.  Eat as desired!

Adapted from Running to the Kitchen.

Thai Chicken Pizza

I've got the place to myself...

Yup, Nathan is out of town for a couple of days.

That means parking in the middle of the driveway and sleeping in the middle of the bed.  It means "secretly" sneaking things onto his Honey Do List and "secretly" catching up on trash tv (aka Bachelor Pad- don't hate) in the privacy of my own home.  It means maybe, just maybe, remaking a mini version of this crazy good pizza we ate last week at 10pm on a tuesday night.

Alllll for my single gal self.  Just because I can.  And because it's AMAZING. 

That deserved all caps.  

Smothered with sweet chili sauce "marinara", zucchini "pepperonis", chicken, cheese, and a sprinkling of fresh herbs I could eat this pie every night.  (p.s. it's even great as a single gal's pizza bagel, just fyi)

Thai Chicken Pizza

Makes one 12-inch pizza

1 batch of your favorite pizza dough
Olive oil, for brushing
1/2 cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
1/2 large zucchini, thinly sliced
1 teaspoon red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tablespoons chopped peanuts
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh basil (optional)

Preheat the oven to 500 degrees with a pizza stone in the oven.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.

Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.

Adapted from Annie's Eats.

Greek Chicken Salad

Let's do lunch.

My treat!

Ok, well you'll have to do a little prep work, but I'll give you the recipe and the rave reviews and let you take it from there.

Isn't chicken salad wonderful?  Growing up I never really got into the traditional chicken/celery/grape/mayo dish, but I have now discovered chicken salad comes in many forms (why is it that growing up you tend to think of the things your mom made as the ONLY way to make them??).  So I'm finally discovering the versatility with chicken salad (you may remember the southwest version I made a couple of weeks ago) and you can eat it in many forms too!- in a bowl with a fork, tucked between two slices of bread, or nibble at it straight from the fridge (I chose to do all three). 

Oh, and eat it for lunch, snack, dinner, breakfast...? 

Greek Grilled Chicken Salad

Makes about 4 cups

1/2 pound chicken, cooked and chopped into small chunks
2 roma tomatoes, chopped
1/4 of a red onion, chopped
1/2 of a cucumber, copped
1/4 cup feta

for chicken dressing:
2 tablespoons greek dressing
2 tablespoons lemon juice
1 tablespoon lemon zest
1 garlic cloves, minced

for quick tzatziki:
1/4 cup plain Greek yogurt or sour cream
1 teaspoon olive oil
1/4 teaspoon lemon juice
1 garlic clove, minced
2 tablespoons chopped cucumber
1/2 teaspoon dried dill
salt and pepper, if desired

30 minutes to 2 hours before servings, place cooked chicken in a ziplock bag or baking dish and cover with the dressing ingredients (dressing, lemon, zest, garlic) and let sit.

Meanwhile, combine the tzatziki ingredients (yogurt, oil, lemon, cucumber, garlic and dill) in a bowl and mix. Season with salt and pepper. Set aside or back in the fridge until ready to use.

In a large bowl, combine cucumber, tomato, onion and chicken. Add in feta. To bring the salad together, add the tzatziki.  Just continue to mix until the salad comes together. Eat as desired!

Adapted from How Sweet It Is.

Southwest Chicken Sliders

Mini stuff is so cute.

And it's kinda fun to eat. 

These sliders made the perfect little meal for us on a recent weeknight.  A cool, refreshing, zesty chicken salad after a long, hot day.  I prepped the salad in the afternoon, popped it in the fridge, and when we were ready to eat...viola!  Dinner was served.  And so was lunch the next couple of days :)

Southwest Chicken Sliders

Makes about 12 slider sandwiches

1 pound boneless, skinless chicken, cooked and shredded
1 teaspoon olive oil
1/2 green bell pepper, chopped
1/2 red onion, chopped
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/3 cup black beans
1/3 cup sweet corn
3/4 cup plain 2% Greek yogurt or sour cream
1/4 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon pepper
2 tablespoons finely chopped fresh cilantro
12 slider buns, dinner rolls, or bread slices

Heat a skillet over medium heat and add olive oil. Throw in onions, peppers and 1/4 teaspoon salt, mixing to combine. Cook for 5-6 minutes, until vegetables have softened. Remove from heat and let cool slightly. In a large bowl, combine chicken, onions + peppers, black beans and corn, mixing well.

In a smaller bowl, combine greek yogurt or sour cream, remaining salt, pepper, cumin, smoked paprika and cilantro, mixing well. Add sauce to the chicken mixture, stirring well to coat and combine. You can eat/serve your chicken salad in a traditional way, or to make the sliders, scoop a few spoonfuls of the chicken salad onto slider buns, top with bun and eat!

Adapted from How Sweet It Is.

Barbecue Chicken Burgers

Do you have a particular day of the week you eat a certain food?  Spaghetti Monday?  Pizza Friday?  Pancake Saturday?

Burgers are our food and Sunday is our day.  (With the exception of last weekend.  Nathan made us burgers on the grill both Saturday night and Sunday.  Just your classic beef topped with lettuce, tomato, onions, mustard and ketchup, but man were they good).

Usually, though, I am the one whipping up the burgers and with the plethora of creations to choose from, I tend to make a new kind every weekend.  (Hence my previous posts for Buffalo Chicken Burgers and Green Chili Chicken Burgers). 

If you haven't begun to notice, I'm on kind of a kick with using chicken instead of beef- it just tends to allow the flavor additions to stand out and really shine through the meat.  This time is no exception.  In fact, I currently have written at the top of this recipe printout "these and the buffalo chicken burgers are the top two so far!!"  I mean, how can you go wrong?  It's barbecue meets cheddar meets chicken meets burger.  And what better time to share this recipe than just in time for the Fourth!

Barbecue Chicken Burgers

Makes 4 burgers

1 pound ground chicken
1/4 cup cornmeal
1 scallion, minced
1 tablespoon minced fresh cilantro
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon dry mustard
1/2 teaspoon kosher salt
Pinch of cayenne pepper
2 teaspoons brown sugar
5 tablespoons barbecue sauce, divided

1/2 red onion, sliced into rings
4 slices extra sharp cheddar
4 burger buns

In a large bowl, combine the chicken, cornmeal, scallion, cilantro, paprika, garlic, mustard, salt, cayenne, brown sugar, and 2 tablespoons of the barbecue sauce.  Lightly but thoroughly mix with your hands to incorporate all the ingredients. 

Form the mixture into 4 equal-sized patties.  Place the burgers and onions on the grill, and cook the burgers 5-6 minutes, then flip.  Turn the onions as well.  Brush the cooked sides with half the reserved bbq sauce.  After 3-4 minutes, flip the burgers again. glazing the other side with the remaining bbq sauce.  Place a slice of cheese on each pattie, and lay the buns, cut side down, on the grill.  Close the lid and allow the cheese to melt and the buns to toast.

Remove all the food from the grill, assembling the burgers as desired.  Serve with additional barbecue sauce if desired.

**Alternative cooking method:  Broil the burgers on a foil lined baking sheet on the top rack in the oven for 10-12 minutes: brush the top after 3 minutes, then flip after 2-3 more minutes, brush after 3 more minutes, and then let cook another 2-3 more minutes.

Adapted from Annie's Eats.

Green Chili Chicken Burgers

Soooo...Memorial Day is this weekend and that means three things...

(1) Sales!  I intend to buy us a new bed.  May not be as exciting as clothes but I'm pretty pumped :) 

(2) A nice long weekend (and it's going to be a beautiful one down here in Texas)

and (3) BURGERS!

Yep, I'm betting that the majority of America will be firing up their grills at some point over those three days and while beef patties and brats are typically consumed, why not mix things up a bit and toss on some chicken patties as well?  Chicken patties stuffed with monterey jack and chilis.  And then topped with more monterey jack and chilis.  Needless to say, we devoured these within minutes.

Green Chili Chicken Burgers

Makes 4 burgers

1 pound ground chicken
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
2 garlic cloves, minced or pressed
2 (4 ounce) cans of diced green chilis
2.5 ounces of monterey jack cheese, cut into tiny cubes + more for topping
1/2 tablespoon honey
juice of half a lime

Preheat your grill or heat a large nonstick skillet over medium-high heat. In a bowl, combine chicken, oil, salt, pepper, onion powder, cumin, garlic, cheese cubes and 1/2 a can of green chilis. Mix until just combined, then divide into four sections and form into four patties. Place on grill or skillet and cook on each side until golden and cooked through, about 2-3 minutes per side. Once you flip the burgers, add additional cheese on top to melt.

While the burgers are cooking, toast buns if desired and combine remaining green chilis in a bowl with honey, lime juice, and a sprinkle of salt and pepper.

When ready to serve, spoon green chilis on top of cheeseburgers and eat!

Adapted from How Sweet It Is.

Spicy Chicken Tacos

Turns out we do have a bottle of rum.  Why am I telling you this?  Well, I came across it the other night while I browsed through our liquor selection to make myself a drink while Nathan made us dinner.  And that's exactly what I did- I sipped on a fruity adult beverage while simultaneously working on my blog and guiding Nathan though his recipe.  It's all about multitasking. 

And what perfect timing for us to have these as I am able to share them with you for Cinco de Mayo!!  Nathan found the recipe himself a few nights ago and I immediately made the suggestion that he put his culinary skills to use.  It turned out fantastic and gave me a little catch up time.  The recipe actually made enough to serve four, but we both love our tacos so leftovers were very welcome in this meal.

P.S. Stay tuned for dessert later this week to complete your fiesta!

Spicy Chicken Tacos

Serves 4

1 pound cooked, shredded chicken
6 roma tomatoes, roughly chopped
1/2 onion, chopped
1/2 red bell pepper, chopped
1 jalapeno, sliced (seeded if you don’t want it too spicy)
4 cloves garlic, minced
1 teaspoon sea salt
1/2 lime, juiced
1/2 cup fresh cilantro
2 teaspoons taco seasoning (I used this recipe from Annie's Eats)
Sea salt and black pepper to taste

Combine tomatoes with onion, bell pepper, jalapeno, garlic and 1 teaspoon sea salt in a medium sauce pan over medium high heat.  Bring to a boil and allow to cook until the tomatoes break down, about 20 minutes.

Add lime juice and cilantro. Then add chicken, taco seasoning and salt and black pepper to taste.  Cook until heated through (about 10 minutes).  Serve in flour tortillas and top as desired. 

Adapted from Danica's Daily.

Buffalo Chicken Burgers

Summer is definitely looming...and summer = grilling = burgers! And I love a good burger.  Nathan makes a killer jalapeno burger for us every once in awhile (guest post??) but any kind of burger will do- turkey, chicken, veggie, black bean, and especially your classic beef.  In fact, we even stopped at a McDonald's for lunch on the road a couple of weeks ago and it hit the spot-- sometimes the processed junk just tastes good. 

These buffalo chicken burgers were awesome!  (I told you I had something buffalo chicken up my sleeve.)  So juicy and definitely had that buffalo ranch kick.  A nice change from your ordinary cheeseburger and something a little different to spice things up a bit (no pun intended).  Now go fire up that barbie!

Buffalo Chicken Burgers

Makes 4 burgers

1 lb ground chicken breast

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 tablespoon italian seasoning

1/4 cup buffalo wing sauce

1/2 cup parmesan cheese

2 ounces sharp cheddar cheese

Ranch dressing + buffalo wing sauce for topping

4 hamburger buns

Preheat grill or skillet.

In a large bowl combine ground chicken, salt, pepper, italian seasoning, parmesan and buffalo wing sauce. Mix until just combined. Form into patties.

Grill or pan-fry patties until brown on both sides and cooked through, about 8-10 minutes. In the last 2 minutes, place 1/2 ounce of cheddar cheese on each burger. Place burgers on buns and top with a drizzle of ranch and buffalo wing dressing.

Adapted from How Sweet It Is.

Roasted Garlic and Chicken Soup

Yes, I made soup.

I know, I know.  Soup is about to fall off the radar for a few months and become obsolete as temperatures begin to rise into the 90's and, inevitably, here in the south, the 110's...
I figured I would be storing this recipe away until fall, however we actually had some cooler days this past week (70's is cooler!) so I took the opportunity to make this before it was too late. 

You can never have too much garlic and this soup proves it.  It is loaded with both roasted and raw garlic and contains a good dose of onion, so I wouldn't suggest making this for a first date (unless you make something minty for dessert). 

Roasted Garlic and Chicken Soup

This served the two of us, plus a little leftover.

2 heads roasted garlic 

2 Tbsp butter

1 medium onion, sliced

1 1/2 tsp chopped fresh thyme

1 head of garlic, cloves separated and peeled

3 cups chicken stock

1/2 cup finely grated Parmesan cheese

1/2 cup milk or heavy cream

3 tablespoons lemon juice

2 cups shredded cooked chicken (optional)

salt and freshly-ground black pepper

Once garlic has cooled, squeeze between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and raw garlic cloves and cook 3 minutes.

Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, puree soup in blender until smooth. Return soup to saucepan; add parmesan and stir until melted.  Stir in lemon juice, shredded chicken and milk or cream, and bring to simmer. Season with salt and freshly-ground black pepper.

Adapted from Beantown Baker.

Healthi-Fried Rice

I have a confession to make: I never order fried rice when eating Chinese.  I know, it's un-American.  Is that an oxymoron?  Anyway, I just always opt for the brown or white counterpart (mainly to sop up all that moo-shu and moo goo goodness).  So it is very odd that I suddenly had the urge to make some chicken fried rice for dinner the other night.

Now, I have to admit that I'm a little confused as to why this dish is called fried rice.  Afterall, the term "fried" implies "unhealthy", but this dish is chock full of veggies!  Veggies = healthy.  And it's a good thing because the two of us polished this off in one sitting.  It was THAT good.  Nathan even went back for thirds and that has never happened.  Seconds, almost always, but THIRDS??!  Thank goodness for all those vegetables.  Poor fried rice is getting a bad rap.


Chicken Fried Rice

This served the two of us.

3/4 cup uncooked white rice

1 tablespoon sesame oil

1/2 small onion, chopped

2 cloves garlic, chopped

1 cup chopped cooked chicken breast

1 stalk celery, chopped

1 carrot - peeled and diced

1/2 green bell pepper, chopped

1/2 cup green peas

1 egg, beaten

1/4 cup soy sauce

Cook rice according to package directions. While rice is cooking, heat a wok or large skillet over medium-high heat. Pour in sesame oil and stir in onion. Fry until golden, then add garlic. When garlic is lightly browned, mix in chicken.

Lower heat to medium and stir in celery, carrot, green pepper, and peas. Fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.

When rice is done, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Adapted from AllRecipes.