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Chicken Enchilada Chili Soup

1/21/2018

I like chili, I like soup and I like enchiladas so this recipe is the best of all three worlds. I'm pretty sure that it's healthy since there's only about 1/4 cup of rice in it (which you don't necessarily even need to add in if you don't want!) and besides that it's just chicken and vegetables. The recipe makes around 6 cups of soup, you can freeze whatever is leftover and reheat it anytime.

What you need:

3 cloves of garlic, minced
1/2 white onion, diced
1 tablespoon chili powder
1 teaspoon cumin powder
3 boneless skinless chicken breasts (thighs will work too)
1 cup of red encilada sauce
3 cups chicken stock
2-3 chilis in adobo sauce, minced (these are really spicy - if you don't like spice I wouldn't use these. You can substitute green chilies or something more mild if you want.)
1/4 cup white rice
1 cup white beans

What to do:

Turn the crock pot to high heat and and layer the bottom with the garlic and onion.
Place the chicken breasts on top of the garlic and onion and sprinkle them with the chili powder and cumin.
Pour the enchilada sauce and chicken stock over the chicken and add in the adobo chilies, rice and beans.
Cook for 4-6 hours on high in the crockpot.
Shred the chicken with two forks - it will pull apart really easily.
Pour the soup into bowls and top with lime, goat cheese, tortilla chips and sour cream or greek yogurt.
EAT!

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Chicken Piccata

1/16/2018

4 Comments

I don't really like chicken in my pasta but this recipe is the ultimate exception. I love using super thin chicken breasts so that the sauce is easily absorbed throughout each piece and it's less meaty than a giant thick chicken breast. Pro tip, whenever I have enough time and want to take things to the next level, I'll soak the chicken breasts in a salt water brine for a couple hours and add a few fresh lemon slices to the brine too - it makes the chicken way more tender. (Brine ratio is always 1tbsp salt: 1 cup water.)

This is a big recipe and I used a whole pound of pasta. If you want to make less, I wouldn't change anything except cooking less pieces of chicken breast and less pasta, you'll just end up with a little more sauce which is never a bad thing. PS - If you're trying to cut carbs you can make the chicken without any breading or pasta and just eat it with the buttery lemon sauce!

What you need:

8 thin boneless skinless chicken breasts
1 cup flour
1 tsp garlic powder
1/2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 tbsp minced garlic
3 tbsp butter (I always use salted butter)
1/3 cup chardonnay for part one
1/4 cup chardonnay for part two
3-4 lemons - 1/2 cup fresh squeezed lemon juice and then lemon slices for garnishing
2-3 tbsp chopped fresh parsley
3 tbsp capers

What to do:

If you can't get your hands on thin sliced chicken breasts, that's fine! Just place regular chicken breasts between two sheets of wax paper and flatten them with a large pan or a heavy rolling pin until they're about 1/4 inch thick.
Next, rinse the chicken breasts off with a little water so that the flour mixture sticks a little better. (You could coat them in egg too but water is quicker and less messy!
Combine the flour, garlic powder, salt and black pepper in a small bowl. (Sometimes I add a little Italian seasoning into the breading if I want to switch things up!) Lightly coat each piece of chicken and set each one on a piece of wax paper. Let the chicken sit for 5 minutes so that the flour really clings to the meat.
Cook the garlic in the olive oil in a skillet until fragrant, about two minutes. Next, add in the chicken breasts and cook for 6 minutes on the first side.
Flip the chicken and cover a few pieces with fresh lemon slices. Add in 1/3 cup white wine, two tbsp of butter, 1/4 cup lemon juice and the capers. Cover with a lid and let cook for an additional 6-8 minutes until the chicken starts to turn golden brown.
Remove the chicken from the pan and set on a plate for a few minutes while you mix the pasta into the sauce.
Use a whisk to scrape up any flour thats stuck to the bottom of the pan and mix that around with the rest of the butter, lemon juice, and 1/4 more cup of white wine.
Toss the pasta in the sauce and top with chicken and the fresh parsley before serving.

4 Comments

Fried Calamari

1/8/2018

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Or as Whole Foods rings them up, squid tubes...lol. I bought them in the seafood freezer section - there were options to buy either tubes and tenticles or just the tubes.

I've eaten calamari a ton, but never actually made it from scratch before. It's pretty weird to see it in it's fishy form and not going to lie, kindof gross...and smelly. If you're using frozen squid, make sure to give yourself some time to let them thaw. I ended up soaking the container in hot water to speed up the process.

Ingredients:

Around 10 "tubes" of calamari, should equal around 2 cup's worth once they are sliced (I used one packet of Rhode Island Calamari - tubes only)

Marinade

1 cup of whole milk
1 tablespoon garlic powder
A pinch of salt and pepper
1 tablespoon cayenne pepper

Breading

1 cup all purpose flour
1/3 cup cornstarch
1 tablespoon garlic powder
1 tablespoon seasoned salt or creole seasoning
2 teaspoons black pepper

Instructions:

Thaw the squid and rince with lukewarm water. Slice each "tube" into rings about 1/4 inch thick.
Combine the milk, garlic powder, salt, pepper, cayenne pepper. Soak the calamari rings in the mixture for 1-3 hours in the fridge.
Fill a pot with at least two inches of vegetable oil and turn the heat to medium. You want to make sure that the calamari will be completely submursed in the oil while it cooks.
Combine the breading ingredients in a large and shallow bowl.
Take the calamari straight out of its marinade and coat each ring with the breading. Make sure you get the insides.
Cook 8-10 rings at a time in the hot oil until golden brown. (About 6-8 minutes.)
Transfer the cooked calamari rings onto a plate with a few layers of paper towels on it to absorb the grease.
EAT UP. You can dip these into pretty much anything - I prefer some sort of spicy aioli.

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Chicken Enchilada Chili Soup

Chicken Piccata

Fried Calamari

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