Comforting Chicken Noodle Soup

Ok, if you like chicken noodle soup you gotta try this. It's seriously creamy yummy goodness and way fast and easy to make.

2 qt (8 C) water
8 chicken bouillon cubes
6 1/2 C wide egg noodles
1 large or 2 regular cans condensed cream of chicken soup, undiluted
3 C cooked chicken, cubed
1 C sour cream
minced fresh parsley (if desired)

Bring water and bouillon to a boil. Add noodles; cook uncovered until tender (don't overcook noodles!). Do not drain. Add soup and chicken; heat through. Remove from heat; stir in sour cream. Sprinkle with parsley if desired. Serve with yummy breadsticks or rolls.
Yield 10 servings.

The recipe doesn't call for vegetables but I add them just to add some color, flavor and nutrition. I like to use carrots, peas and corn but you could add anything that sounds delicious to you. I also like to use canned chicken in a pinch. I've never made this with homemade noodles but I think it would be delicious! This recipe makes a whole big pot of soup, so you could easily half it for less people.

Risotto with Asparagus

So I always see risotto recipes on cooking shows, but wasn't really sure what risotto was all about or if I'd ever even eaten it. Then I stumbled across this recipe and since I LOVE asparagus and was already curious about risotto I thought I'd try it out. It's a tiny bit time-consuming and high maintenance to make this recipe but it was way good. The recipe says it's for 12 servings so cut it in half or quarter it if you don't want to make a ton.

1 pound asparagus, trimmed and cut into 2-inch pieces
7 1/2 cups chicken broth
1/2 cup finely chopped onion
1/4 cup olive oil
3 cups uncooked Arborio rice
1 cup dry white wine (if you don't want to use white wine you can just use more chicken broth)
1 tablespoon butter
1/4 cup grated Parmesan cheese
salt and pepper to taste

1. Place asparagus in a large saucepan; add 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain and set aside.
2. In a large saucepan, bring broth to a boil. Reduce heat; cover and maintain at a simmer. In a large heavy skillet, cook onion in oil over medium heat until tender. Add rice and stir to coat well; cook 3 minutes longer. Add wine (or 1 cup chicken broth) and cook until absorbed.
3. Stir in 1 cup simmering broth. Cook until broth is almost completely absorbed, stirring frequently, then add another cup of simmering broth. Repeat until only about 1/4 cup of broth remains (discard remaining broth); the process should take about 20 minutes. Rice should be slightly firm in center and look creamy.
4. Add asparagus; heat through. Remove from the heat; add the butter, Parmesan cheese, salt and pepper. Serve immediately.

Chicken Broccoli Alfredo

This is a supposed knock off of Olive Garden's Chicken Con Broccoli. It was super yummy, the only problem was it didn't make enough sauce for an entire box of pasta. I think next time I'll double the sauce recipe and that should be perfect, maybe even a little extra sauce for dipping breadsticks!

Chicken Broccoli Alfredo

Alfredo Sauce (recipe below)

2-3 cooked chicken breasts, diced

1-2 cups fresh chopped broccoli, cooked and hot

fettuccine, cooked according to package directions. (I used penne because it's what I had)

Cook chicken in method desired. I just cooked mine on the stove. Add chicken and broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.

Alfredo Sauce:

1/2 cup (1 stick) butter

2 cups heavy cream

1/8 tsp. garlic powder

1/8 tsp. ground black pepper

1/2 teaspoon (1 clove) minced garlic

1/4 cup freshly grated Parmesan cheese

Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.

Chicken and Artichoke Casserole

1/2 lb. fresh mushrooms, sliced

2 T butter

2 14 oz cans chicken broth

4 -5 chicken breasts

1 14 oz can artichoke hearts, drained and roughly chopped

3/4 stick butter

1/3 c flour

1/2 tsp salt

1/4 tsp pepper

1 1/8 cup half and half

3/4 cup shredded Parmesan cheese

Saute mushrooms in 2 T butter and set aside. Pour 2 cans chicken broth in large pot and add water to cover chicken breasts. Bring to a boil. When chicken is cooked through, shred with two forks. Remove from broth and save 1 1/8 cups. Cool. Arrange chicken in casserole dish. Top with artichoke hearts. Set aside. Melt 3/4 stick butter, stir in flour, salt and pepper and cook until smooth, about 1 minute. Gradually stir in 1 1/8 cup reserved chicken broth and light cream. Cook and stir as mixture boils and thickens. Blend in Parmesan cheese. Pour over artichokes. Sprinkle mushrooms over the top. Bake at 325 for 30 minutes and serve over rice. If you have more Parmesan, sprinkle it on top just before baking.

Chicken Salad (For you Stace)

Combine and refidgerat:
3 cups cooked shell macaroni (I don't usually put this in when I'm doing chicken salad sandwiches, but you can add pasta and then just serve it as a salad to eat alone)
3-4 cups cooked and diced chicken
1 big can pineapple tidbits (very well drained)
2 cans drained water chestnuts (optional, good if you like them)
2 cups red seedless grapes
2 cups diced celery

Then mix these for the dressing and refidgerate:
12 oz Kraft coleslaw dressing (I've used hidden valley brand, worked fine)
1 cup mayonaise
1 Tbsp lemon juice
Salt and Pepper to taste

Then add to the dressing:
2 cups diced apples (any kind)
2 cups cashews (whole can)

Mix it all together the night before or a few hours before if you don't want the cashews too crunchy. Be sure and get the apples in the dressing right after cutting them and the lemon juice will keep them from turning brown. Enjoy! Yummy

Lemon Herb Chicken & Zucchini Fettuccine

Ok so it seems that we're definitely in a chicken rut and I really wanted to post a non-chicken recipe next, but I made this recipe for the first time a couple of nights ago and I thought it was so good, I just had to put it on here. I just cut up my chicken and zucchini and cooked it in a skillet on the stove because it was too hot for me to venture outside and fire up the grill, but I bet it would be super tasty if they were cooked on the grill. I pretty much followed the recipe just as it is written. It turns out pretty lemony so be prepared for that, but it was goo-ood.

Lemon Herb Chicken & Zucchini Fettuccine
recipe by Our Best Bites

2 large boneless, skinless chicken breasts
2 lemons
2 T Red Wine Vinegar
Olive Oil
1/2 lb Fettuccine
2 medium zucchini
1 C shredded parmesan cheese
5-6 cloves garlic
Fresh Basil (about 1/2 C)
Fresh Oregano (about 1/4 C) If you don't have fresh oregano, just add a little dried.
Olive oil
Salt and Pepper

Prepare grill. You could also do this on the stove top in a skillet, or a grill pan.

Place chicken in a zip-lock bag with the juice of one lemon, a couple tablespoons of olive oil, and a couple tablespoons of red wine vinegar. Smoosh around and set bag aside while you get your other things ready. (If you've got time to spare, let the chicken marinade for 30 minutes, if you don't, just take what you can get. I did mine for 15 min and it was great.)

Put the pot on the stove to boil water for the pasta. While you're waiting for the water to boil, slice the zucchini in half length-wise. Drizzle with olive oil and sprinkle with salt and pepper.

Press, or finely mince garlic cloves. In a small sauce pan on the stove, place 1/4 C olive oil and add garlic. Turn burner onto low-med heat. It shouldn't be popping and frying, it should just slowly warm, infusing the oil with the garlic and removing that zing fresh garlic has.

When water boils, add pasta and a spoonful of salt.

Remove chicken from bag and salt and pepper both sides. Place chicken, and zucchini on grill.

While chicky and zuchs are grilling and pasta is boiling, chop herbs and get out cheese. Zest both lemons and juice the one that hasn't been juiced.

See, now you're all ready. When everything is done cookin' you can throw it together! Keep an eye on that garlic. You DON'T want it to get brown and crispy. It should still look nice and white. Give it a stir. If it starts really cooking, just take it off the heat and set aside.

When zuch and chicken are done take them off the grill and chop 'em up.

Reserve about 1/2 C pasta water. Drain pasta and immediately place in a big bowl. Place chopped zuch and chicken on top. Add lemon zest, lemon juice, cheese, herbs, and garlic-olive oil mixture. Just pile it all in there. Then stick your face up real close and inhale. Ahhhh, heaven.

Now take some tongs and give everything a big toss. If you feel it needs more moisture, add a little of the pasta water, or a little more olive oil. This will make 4+ generous servings.

Garnish with a little more Parmesan on top and another squeeze of lemon if you have any left.

Sherry Brown's Marinated Chicken and Green Salad

For Chicken:
1 lb of Boneless Skinless Chicken Breasts or tenders cut into bite size strips

Marinate over night in Soy Sauce, Brown Sugar & Lemon:
3 Tbs Soy sauce
3 Tbs Brown Sugar
Juice of 1/4-1/2 of lemon

Bake chicken at 350 in covered casserole dish for 30-40 minutes until well done (can also fry in a little oil until done) and add to remaining salad ingredients

For Salad:
2 oranges- peeled & cut into bite size pieces
1 head Romaine Lettuce or sub.
2 or 3 Tbs Almonds- toasted or reg- sliced or slivered

For Dressing:
1/2 cup sugar
1/3 cup vinegar
2 rounded Tbs mustard- any kind
1 Tbs veg. or olive oil
Combine in jar and shake dressing until blended

SUPER Easy Grilled Catalina Chicken

So I've been putting off posting because I wanted pictures, but I am a slacker and either don't cook or forget to take pictures when I do, so here you go and I'll add pictures later :)

What you need:
Chicken Breasts
1 bottle Kraft Catalina Dressing

Marinade your chicken in about half the bottle (til covered) for 4-6 hours. Throw chicken on the grill and baste with additional dressing while cooking, take of grill when cooked and baste one more time with remaining dressing and your done!

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw

We had people over to watch the Jazz/Nuggets (GO JAZZ) game last week and I made these to feed the crowd. They were pretty delicious, and I think were worth the wait (dinner was served a little later than planned, oops, sorry again).

Spice Rubbed Chicken Breast Tacos with Grilled Poblanos, BBQ Onions and Coleslaw
recipe from Foodnetwork.com (Bobby Flay)

Ingredients

Grilled Poblanos:
3 large poblanos
Canola oil
Salt and freshly ground black pepper

BBQ Onions:
2 sweet onions, skin-on, and cut into 1/4-inch thick slices
Canola oil
Salt and freshly ground black pepper
1 cup Bobby Flay's Mesa Grill BBQ Sauce (or your favorite jarred variety)

Coleslaw:
3/4 cup mayonnaise
2 tablespoons sugar
1 teaspoon celery seed
3 tablespoons apple-cider vinegar
Salt and freshly ground black pepper
1 small head cabbage, cored, finely shredded
2 carrots, finely shredded
1/2 small red onion, thinly sliced
3 scallions, thinly sliced on the diagonal

Chicken:
2 tablespoons ancho chili powder
2 teaspoons ground cinnamon
2 teaspoons ground cumin
2 teaspoons light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground black pepper
4 boneless, skinless chicken breasts (8 ounces each)
Canola oil
8 flour tortillas
2 grilled sliced poblanos
Barbecued onions
Coleslaw
Guacamole

Directions
For the poblanos:
Heat the grill to high.

Brush the poblanos with oil and season with salt and pepper. Place the chiles on the grill and cook until charred on all sides, about 10 minutes. Remove from the grill, place in a bowl and cover with plastic for 10 minutes. Remove the skin, seeds and stem and cut into thin slices.


For the onions:
Brush the onions with oil and season with salt and pepper. Place on the grill and cook until lightly golden brown and just cooked through, about 4 minutes per side. Brush with some of the bbq sauce during the last few minutes. Most of the skin should come off on the grill, but if not, take it off when the onions come off the grill.


For the coleslaw:
Whisk together the mayonnaise, sugar, celery salt, celery seed, vinegar and salt and pepper in a large bowl. Add the cabbage, carrot, onion and scallion and stir to combine, season with more salt and pepper, if needed. Let slaw sit at least 15 minutes before serving.


For the chicken:
Heat the grill to high.

Whisk together the ancho, cinnamon, cumin, brown sugar, 1 teaspoon salt and black pepper in a small bowl.

Season top side of the breasts with the rub mixture, turn over and season the back with the remaining salt. Drizzle with some of the oil and place on the grill, rub side down and grill until lightly golden brown and a crust has formed, about 3 minutes. Turn the chicken over, close the lid and continue cooking until just cooked through, about 6 minutes longer. Remove from the grill and let rest 5 minutes before slicing.

Grill the flour tortillas briefly, just to mark and heat. To build the tacos, fold each tortilla around some of the chicken, poblanos, onions, coleslaw and guacamole.

Thank you Bobby Flay!

Greek Chicken Pasta

Just tried this recipe last night and it was YUMMY!

PREP/TOTAL TIME: 25 MIN
YIELD: 5 SERVINGS

2 cups uncooked penne pasta 1 jar (7-1/2 oz) marinated quartered arthichoke
1/4 cup butter, cubed hearts, drained
1 large onion, chopped 1 cup (4 oz) crumbled feta cheese
1/4 cup all-purpose flour 1/2 cup chopped oil-packed sun-dried tomatoes
1 can (14-1/2 oz) chicken broth 1/3 cup sliced pitted Greek olives
3 cups cubed rotisserie chicken 2 Tbsp. minced fresh parsley

Cook pasta according to package directions.

Meanwhile, in a large ovenproof skillet, melt butter. Add onion; saute until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, artichoke hearts, cheese, tomatoes and olives.

Drain pasta; stir into the pan. Broil 3-4 in. from the heat for 5-7 minutes or until bubbly and golden brown. Sprinkle with parsley.

Chicken Curry

So, I got this recipe from Storm who I think got it on allrecipes.com. Anyways, I was real skeptical about trying it at first because I didn't think I liked curry. Well, I finally tried it and it is delicious! Seriously, I crave it a few times a month and the leftovers are almost better than the first night. Enjoy!

1 lb. chicken breasts (2-3 pieces) 2 zucchini, thinly sliced
2 Tbsp curry powder 1 1/2 cup chicken broth (14 oz can)
1/4 tsp cinnamon 1 1/2 cup heavy cream
2 Tbsp olive oil 1/4 tsp pepper
1 onion, thinly sliced 1/2 tsp salt

Cut chicken into pieces and cover with the curry and cinnamon. Heat oil and add onion and zucchini until soft, transfer veggies to a plate. Heat more oil, cook chicke, add broth, cream, salt and pepper. Bring to a simmer. Add onion/zucchini and cook 5-7 minutes. Serve over rice and top with almonds and cilantro if you like. YUMMY

Chicken Primavera

So I have to give all the credit to Dev for this recipe. The first time I ate it was at her house a couple of years ago and it was so good I had to get the recipe from her. You could personalize the recipe however you'd like to make it your style, but I like it just the way it's written.

Chicken Primavera
4 chicken breasts cubed
1/4 C butter
2 zucchini sliced
2 yellow squash sliced
1 1/4 C whipping cream
1/2 C milk
2 cloves of garlic crushed
2-3 C pasta cooked (any kind really)
4 roma tomatoes diced
3/4 C fresh basil chopped
1 1/2 C fresh parmesan grated

Saute chicken and garlic in butter. Remove chicken, add squash and zucchinni and saute until slightly tender. Stir in whipping cream and milk and simmer for one minute. Add tomatoes, cooked pasta, basil, cheese and chicken - stir it all together.
Enjoy!