CREAMY LEMON CHICKEN ASPARAGUS SOUP

 

3 cups chopped rotisserie chicken
2 tbsp olive oil
3 cloves garlic, crushed
1 bundle asparagus 
2 Tablespoons flour, optional
2 14 oz cans full fat coconut milk
3 cups chicken broth
Juice of 2 lemon
zest of 1 lemon
1 t Salt 
1/4 t Pepper
1/4 cup chopped fresh basil

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Chop about 1/2 inch off the bottom of the asparagus and discard. Slice the remaining stall into one-inch pieces. Add oil to the soup pot, toss in garlic and asparagus. Cook for 8-10 minutes depending on thickness of asaparagus until asparagus is crispy. Add flour, if using to thicken, and stir for 1-2 minutes. Add coconut milk, broth, and chicken to the pot. Bring to a boil, then reduce heat. Let simmer for 5-7 minutes, stirring. Just before serving, add lemon juice and lemon zest, salt, and pepper. Garnish with basil.

Recipe inspired by Wholesome  Licious

Apple Pecan Chicken Salad

 2/3 of a Costco rotisserie chicken-cut into 1/2 pieces
1 peeled and chopped apple
3/4 c. chopped pecans
3 stalks celery-diced 
1/3 c. mayonaise
1/4 c. greek yogurt
1 T. apple cider vinegar
1 t. mustard

Put your chicken into a bowl.  In a separate bowl mix your mayonnaise, yogurt, apple cider vinegar and mustard. Pour the dressing over the salad and mix together.  This salad is great with croissants, toasted sour dough, or other bread, or eaten as a salad.  It will keep nicely in the fridge for several days.

*This is an adapted recipe of Annie's Chicken Salad

Chicken Broth

1 Rotisserie Chicken
12 c. water
1 onion--quartered
2 stalks of celery--cut each stalk into 3-4 pieces
1 T. apple cider vinegar
1 t. salt

Put all ingredients into crock pot. Cook on high for one hour.  Reduce heat and cook overnight and up to 24 hours.  Strain and pour into quart jars leaving an inch head space.  Makes 2-3 quarts.  Keep refrigerated if you plan to use in the next day or two.  If not freeze to use later.

Chicken Orzo Soup

2 stalks celery--chopped
2 medium carrots--peeled & chopped
1/2 medium onion--chopped
1 T. butter
1 T. olive oil
3 cloves garlic--minced
1 T. flour
6 c. chicken broth
1/4 t. Italian seasoning
1 c. orzo pasta
2 c. chopped rotisserie chicken
1 T. lemon juice
1 T. chopped parsley
salt and pepper to taste

Saute celery, carrots, and onions in the butter and olive oil over medium-high heat for 5-7 minutes.  Add garlic and cook for another 30 seconds.  Add flour and stir until mixed in. Add chicken broth and stir well.  Add Italian seasoning. Bring to a boil, reduce heat, add cover to pot and keep slightly ajar, and simmer for 15 minutes.  Stir in the orzo and cook for 10 more minutes--stirring often to prevent scorching. Remove from heat.  Add Chicken, lemon juice, parsley, salt and pepper. 

Recipe adapted from Salt & Lavender blog    

Chicken Pillows

 This is a recipe that is familiar to a lot of people, and is a major comfort food to me. It's another great way to use a rotisserie chicken. I like to freeze bags of shredded rotisserie chicken to have on hand for quick dinners. You can also used canned chicken.

4 T. butter
1/8 t. pepper
4-8 oz. cream cheese, I like to use a whole package
2 c. shredded chicken
2 stalks celery, optional
1/2 c. diced onions
favorite roll recipe or 2 cans crescent rolls

Roll out dough into large circle and cut into triangles, pizza style. Fill with 1/4 c. filling. Roll up and tuck in ends; brush tops with melted butter. Bake at 375 for 15-20 minutes.

Gravy:

1 can cream of chicken soup

Make according to directions on the can. Serve over rolls. 

Chicken Caesar Wraps

 We love this recipe and have been making it for years. It's a great way to use your rotisserie chicken. If you want to make it even quicker, use store-bought Caesar dressing.

• ¼ cup mayonnaise
• ¼ cup grated Parmesan cheese
• 2 tablespoons fresh lemon juice, from about 1 large lemon
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 garlic clove, finely minced
• ¼ cup olive oil
• 3 cups rotisserie chicken, shredded
• 1 romaine lettuce, torn into bite-sized pieces
• tortillas or wraps

• In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thoroughly incorporated.
• In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.
  Recipe Source: Mel's Kitchen Cafe

Chicken Pot Pie

 Filling:
1 package (10 oz.) frozen pease and carrots
1/3 c. butter
1/3 c. flour
1/3 c. chopped onion
1/2 t. salt
1/4 t. pepper
1 3/4 c. chicken broth
2/3 c. milk
3 c. shredded chicken

Rinse frozen vegetables under cold water to separate; drain and set aside. Sauté onions in butter over medium heat until tender. Whisk in flour, salt, and pepper. Cook, stirring constantly until mixture is bubbly. Stir in broth and milk. Heat to boiling over medium heat and stir in chicken and vegetables. Let cool.

Line your pie plate with pie crust, then add filling. Top the pie with another crust and flute edges. Make slits in stop crust and wrap edges of pie with foil. Bake according to directions on pie crust package, 35-40 minutes, or until golden brown. (Remove foil 10 minutes before done.) Let stand a few minutes before serving.

Annie's Sourdough Bread

Annie taught me how to make this bread.  I typed it up and added in my own personal notes. 

Put starter on the counter for several hours or overnight

 

Put starter on the counter for several hours or overnight

 

Take 30 grams from the starter. Put the rest in discard jar and put in the refrigerator

 

Put 30 grams back into the starter jar

Add 125 grams water

Mix to break up the starter

Add 125 grams of flour and mix well

Let raise (to peak) on counter until there are bubbles at the bottom of the jar and the top is slightly domed. 4-8 hours 

 

Dump in large bowl.

Put 30 grams back into the starter jar

Add 125 grams water and 125 grams flour 

 

To the large bowl add

700 grams of water—stir with whisk to break up starter and then add

1100 grams of flour (all-purpose unbleached)

Mix together by hand wetting your hand as needed to help with the stickiness

 

Let sit 30 minutes and then add

50 grams water

27 grams sea salt

Pinch it in

Knead 3-5 minutes

Cover and let rest 30 minutes

 

Stretch and fold every 20 -30 minutes for the next 1 1/2-2 hours

 

Put in fridge overnight (8-10 hours)

 

Dump dough onto counter (use a little flour)

Split in half, stretch each loaf into a square, fold in half, roll into a sleeping bag, then push & pull each loaf to make into a round, smooth loaf. Leave on counter for 20 minutes and repeat. Place each loaf in banneton basket or line two bowls/baskets with a floured dishtowel.  Carefully lift each loaf and place in the bowls/baskets top side down, cover, and place in refrigerator for at least 2-4 hours. 

 

Preheat oven to 450 degrees with large 5-6 quart Dutch oven inside the oven. Leave Dutch oven in 450 degree oven 5-10 minutes. While heating, remove one loaf from the refrigerator and carefully dump onto a large square of parchment paper.  Sprinkle a little flour on top of the loaf and smooth over the top of the loaf. Score and decorate the loaf as desired with a sharp knife or razor blade. Remove Dutch oven from the oven. Carefully lift loaf into the Dutch oven. Bake bread in a covered Dutch oven for 25 minutes, remove lid, bake 10-15 more minutes to golden brown.

 

You can also make four smaller half loaves and bake them in a 2-quart Dutch oven. Bake 20 minutes covered and 10-15 more minutes until golden brown.

 

 

Annie's Chicken Tacos

Rotisserie chicken seasoned with taco seasoning to taste

Rice-cook as desired

Black Beans--warmed
Bag of Cole Slaw with Cole Slaw Dressing--see recipe below

Corn Tortillas warmed in frying pan

Layer chicken, rice, beans, cole slaw, and top with Avocado Crema--see recipe below.  

Cole Slaw Dressing

1 c. mayonaise

1/2 c. plain Greek yogurt

1 lime-juiced

2 t. chopped garlic

1 t. salt

1/2 t. pepper

cilantro-a handful

Blend all ingredients together in food processor or blender. Pour over cole slaw to the amount desired. 

Avocado Crema

1 medium avocado

1/2 c. cilantro

1 jalapeño pepper with seeds removed

3 cloves garlic

2 limes-juiced to equal 3 T.

1/2 c. plain Greek yogurt

3 T. avocado oil

3 T. water

1/2 t. kosher salt

Blend all ingredients together in food processor or blender. Top tacos with desired amount. 

Classic Chicken Divan

 1 lb. frozen broccoli florets

1/4 c. butter

6 T. Flour

2 c. chicken broth

1/2 c. heavy cream

1/2 t. salt

3 chicken breasts--boil until tender or can use rotisserie chicken

2 c. shredded mozzarella cheese - divided

1/2 c. parmesan cheese

Cook broccoli in the microwave. Place in baking dish. Top with cooked chicken.  Melt butter in sauce pan, blend in flour, add broth all at once.  Stir and heat until thickens.  Add cream and and 1 c. of the mozzarella.  Add salt and pepper if desired.  Stir well and pour over the chicken and broccoli.  Sprinkle with remaining 1 c. mozzarella and parmesan. Bake at 350 for 20 minutes. 

White Chicken Chili

My friend made me this yummy chicken chili and it was really good!

2 cans - rotel tomatoes
2 cans - great northern beans (drained)
2 cans - shoepeg corn
2 cans - chunk chicken breast or 2 c. cooked and shredded chicken
1 package - McCormick slow cookers fiesta chicken
Chicken broth - use to create the consistency you desire
Top with cheese

Combine all ingredients in the crockpot. Cook on high 2-3 hours.

Roasted Chicken Gnocchi Soup

When I was pregnant, I was brilliant enough to have braces at the same time.  FYI: that equals torture.  You're already limited in what you can eat because you're so nauseated, but to complicate things now you can't chew anything because it hurts too bad.  After a visit to tighten my braces, I was pretty much starving for a couple of days.  One evening my husband took me out to Olive Garden.  I usually get the salad because it's amazing, but I decided on soup because I thought I wouldn't have to chew it too much.  I chose the roasted chicken gnocchi and I was blown away!  It could be because I hadn't eaten much for a couple days, but it was like a bowl of heaven.  And that's where we'll end the story because the rest of my night was, well, less than delightful and you don't want to know the details.  I promise.

I am so happy to have found this recipe to make it at home.

1 tablespoons extra virgin oil
4 tablespoons butter
4 tablespoons flour
1 quart half and half
1/2 cup celery, finely diced
1 cup onion, finely diced
2 minced garlic cloves
2 14 ounce cans of chicken broth
1 cup carrots, finely shredded
1 cup chicken breasts, cooked and diced (I prefer to use half the meat from a grocery store rotisserie chicken.  Less work and tastes more like the roasted chicken used in Olive Garden's soup)
1 package gnocchi, cooked  (I found this in the pasta section of Walmart)
1 cup of fresh spinach coarsely chopped
1/2 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon parsley
1/4 teaspoon nutmeg

In large pot, saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions in a separate pot.

Into the half and half mixture, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Add additional salt to taste (it definitely needs it).
Recipe: CopyKat

Creamy Chicken and Rice Soup

Another delicious soup recipe.  This one just happens to come from my book club.  It is from Davyne Molifua.  Her food is always scrumptious!

1 medium onion, chopped

4 carrots, sliced

4 celery stalks, chopped

1 cube butter

1 c flour

8 c chicken broth

stir together til thick and bubbly

2 boxes uncle bens long grain wild rice, not instant, original recipe

4 c half & half

4 c boiled chicken breasts-cubed

2 t parsley flakes

1 t salt

1/2 t pepper

Chop onion, carrots and celery and saute in butter until vegetables are tender.  Add flour and stir until smooth.  Add chicken broth and stir until mixture comes to a boil and thickens.  Prepare rice according to package directions.  Add rice, half & half, chicken, parsley, salt and pepper.  Simmer until desired temperature.  

TORTILLA SOUP

My cousin's wife has brought tortilla soup to our family Christmas Eve party the last few years. We all love it! Thanks, Nicole.

1 bunch green onions
1 yellow bell pepper
1 green bell pepper
3 chicken breasts
2 T olive oil
1 can ready-cut tomatoes
7 1/2 oz diced green chiles
14.5 oz can chicken broth
4-6 c water
7 3/4 oz can El Pato tomato sauce (yellow can found in Mexican food aisle)
1-2 cans corn
Lime juice
2 cans olives
3 small avocados
1-2 cans black beans
Tortilla chips
Grated Colby jack cheese
Sour cream


Sauté green onions, bell peppers, and cubed chicken breast in olive oil. Add tomatoes, green chiles, broth, water, tomato sauce, and corn. Simmer 20 minutes.

Remove from heat. Just before serving, add lime juice, olives (I like to leave them whole), cubed avocados, and beans. Layer soup with chips & cheese. Top with sour cream and enjoy.


Recipe from Nicole Long, with my own alterations

This soup freezes really well.

Chicken Taquitos

These are really yummy; we have made them several times since I got the Our Best Bites cookbook.

8 oz. cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions

2 C shredded cooked chicken
1 C grated pepperjack cheese

small flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Serve plain or dip in sour cream or guacamole.

These freeze really well.  Skip the step of toasting them in the oven.  Freeze them, when you're ready to eat them, toast them for an additional 8-10 minutes.

Recipe adapted from: www.ourbestbites.com

CHICKEN CHOWDER

I recently had a friend asking for soup recipes. I couldn't believe we didn't have this recipe on our blog, because it's one of our family's favorites. When my Grandpa Cliff died, my grandma's dear friend Maxine, Somer brought this delicious soup to my grandma. So it definitely qualifies as comfort food. :) It's delicious with fresh, homemade rolls. Try these; they are our favorite. 

 4 chicken breasts 

3 quarts broth 

1 c chopped onion 

2 c sliced celery 

2 c diced carrots 

2 cubes butter 

1 c flour 

1 lb Velveeta cheese 

Salt, pepper, and msg to taste 

2 c frozen peas 

 Boil chicken breasts until tender. Remove chicken, cool, and cube Add onion, celery, and carrots to broth. Cook until tender. Make a paste of flour and melted butter. Add to broth and cooked vegetables. Add cubed Velveeta cheese. Mix together until smooth and cheese is melted.Add salt, pepper, and msg to taste. Add chicken and frozen peas right before serving (do not cook peas).

Chicken and Dumplings

3 cooked chicken breasts

1 small onion

2 T. butter

1 can cream of chicken and mushroom

1 1/2 c. frozen peas

1 c. carrot pieces

Dumplings:

1 1/2 c. flour

3 t. baking powder

1/2 t. salt

3/4 c. milk

3 T. melted butter

1 c. grated cheddar cheese

Mix flour, baking powder and salt together.  Add milk, butter, and cheese.  Stir until just mixed. 

Saute onion in butter, add soups, and 2 c. milk.  Mix well and add vegetables.  Bring to bubble on medium heat.  Add chicken.  Drop dumpling batter on bubbling stew by rounded tablespoon. Cover tightly.  Don't lift cover.  Simmer 15 minutes.  

YUMMY CHOCOLATE CHIP COOKIES

1½ c. butter 1½ c. brown sugar 1½ c. sugar 3 eggs 1 ½ t. soda 4½ c. flour 1 tsp. salt Mix first 3 ingredients. Add eggs and mix well. Add next 3 ingredients and mix well. Mix in chocolate chips. Bake at 350 for 9-12 minutes. *Try white chocolate chips and a heaping cup of macadamia nuts instead of chocolate chips.