a little of each

A family's cookbook

Mexican Chicken Corn Chowder March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 9:03 pm
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Makes two quarts. This soup should not be frozen.

 

Ingredients

3 Tbl butter

4 boneless, skinless chicken breasts, cut into chunks

1 small onion, shopped

2 garlic cloves, minced

2 cups half and half

2 cups Monterey Jack cheese, shredded

3 packages frozen cream-style corn, cooked

1 can green chiles, chopped

½ tsp ground cumin

½ tsp hot sauce

¼ tsp salt

2 Tbl fresh cilantro, chopped

 

Directions

Melt the butter in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic, and sauté for 10 minutes. Stir in the half and half and the next six ingredients (cheese through salt). Continue to cook over low heat, stirring constantly. Stir in the cilantro, and serve.

 

Chicken Tortilla Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:53 pm
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Ingredients

1 tsp olive oil

1 cup onion, chopped (Katie says this is optional!)

2 garlic cloves, minced

2 cups shredded cooked chicken breast

1 cup frozen corn

¼ cup dry white wine

1 tsp jalapeno pepper, seeded and chopped finely

1 tsp ground cumin

1 tsp Worcestershire sauce

½ tsp chili powder

2 (14.25 oz) cans chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 (10.75 oz) can condensed tomato soup

1 cup crushed tortilla chips (“Hint of Lime” flavored ones are the best)

½ cup sour cream

1/2 cup shredded cheese (optional)

1 lime, cut into wedges

 

Directions

Heat oil in a heavy soup pot over medium-high heat. Add onion and garlic; sauté two minutes. Stir in chicken and next nine ingredients (corn through tomato soup); bring to a boil. Reduce heat and simmer for an hour. If soup reduces too much, add another can of chicken broth. Ladle soup into bowls; top with crushed tortilla chips, sour cream and shredded cheese. Squeeze the juice from one lime wedge into each bowl of soup before serving.

 

Tortilla Soup, Slow-Cooker or Stovetop

Filed under: Soups and Salads — alittlemoreofeach @ 8:46 pm
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The first time Stephanie made this, she neglected to notice it was for a slow cooker. It was 30 minutes before supper, and she had the first 13 ingredients in a Dutch oven ready to heat. And she then read “Cover and cook at HIGH 6 hours. Oh, (expletive)!”  Needless to say they did not eat at midnight. The soup came out delicious on the stovetop in only 30 minutes!

photo

Stephanie Added a note: For another daily serving of vegetables, peel and grate four carrots.  Add to the broth and cook as directed.

 

Ingredients
2 (4 oz) skinned and boned chicken breast halves, cubed
2 cups whole kernel corn, thawed
1 large onion, diced
2 garlic cloves, pressed
2 (14 ½ oz) cans chicken broth
1 (10 ¾ oz) can tomato puree
1 (10 oz) can diced green chiles
1 tsp salt
2 tsp ground cumin
1 tsp chili powder
1/8 tsp ground red pepper
1/8 tsp ground black pepper
1 bay leaf
4 (5 1/2″) corn tortillas
Fresh cilantro

 

Directions

Slow Cooker Method:  Combine first 13 ingredients in a 4-quart slow cooker. Cover and cook at high for 6 hours. Discard bay leaf. Cut tortillas into 1/4″ strips; place on a baking sheet. Bake at 375 for five minutes. Stir and bake another 5 minutes or until crisp. Serve tortilla strips with soup.

 

Stovetop Method:  Sauté onion and garlic. Add diced tomatoes and chiles. Stir in tomato puree and chicken broth. Add cooked chicken breast and thawed corn. Stir in the remaining ingredients, except for tortilla strips. Simmer for 30 minutes. Add some fresh lime juice just before serving. Add tortilla strips, some shredded cheese and a dollop of sour cream. Diced avocado would be a nice addition, too.

 

Honey Horseradish Chicken

Filed under: Main Dishes — alittlemoreofeach @ 9:47 am
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If you are invited to my house for a meal, you will be experimented on. As much as I want to stick with tried and true standbys, I can’t resist the urge to try new recipes on unsuspecting palettes. Even at times like Thanksgiving and Passover when a dud could really put a damper on things.

Last night’s seder had no duds. Not even close. The dilled matzo ball soup turned out well, the salmon was tasty, the haroset was tweaked nicely, the roasted root vegetables were perfect in their simplicity and not al dente as I feared, but the stars were this roasted chicken dish and an unusual salad.

I am a sucker for sweet and hot or sweet and tangy or other somewhat unexpected flavor combinations. So when I saw the recipe for Honey Horseradish chicken come through my inbox (via Kveller.com), I pounced. I used an oven bag (a really useful tip from my mother-in-law that has never let me down), and reduced the amount of garlic to one bulb (honestly, I don’t know how five bulbs of garlic could even think about fitting inside a five-pound chicken…). Next time I might reserve some of the honey and horseradish blend, or make a slightly thicker version, to use as a condiment.

 

Honey Horseradish Chicken

from The Nosher

 

Ingredients

1, 5-pound whole chicken, rinsed well and with innards removed
½ lemon
5 bulbs garlic (I reduced this to one bulb of garlic.)
½ white onion
5 fresh rosemary springs
¼ cup kosher for Passover prepared horseradish
¼ cup kosher for Passover honey
¼ cup extra virgin olive oil
1 Tbsp salt
1 tsp ground black pepper
Parsley for garnish

Directions

Preheat the oven to 350 degrees F.

Rinse the chicken under cold water and dry thoroughly with paper towels. Then put the chicken breast side up on a roasting rack in a roasting pan.

Stuff chicken with the lemon, garlic, onion, and rosemary sprigs.

In a small bowl, whisk together horseradish, honey, olive oil, salt and pepper. Spread all over the chicken, making sure to get under the skin as well.

Place in oven bag, if desired.

Roast chicken for 1 hour and 20 minutes, and then turn the oven up to 450 degrees F to brown the skin. Continue cooking about 20 more minutes until the internal temperature near the thighbone is 160 degrees F and the juices run clear (it should continue to cook once removed from the oven until the temperature is 165 degrees F).

Let chicken rest for 20 minutes. Garnish with parsley if desired.

 

Spicy Apple-Glazed Chicken with Gorgonzola Grits December 20, 2012

Filed under: Main Dishes,Pasta and Grains — alittlemoreofeach @ 9:03 pm
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Ingredients (serves 4)

    For the Chicken

    • 4 skinned, boned chicken breast halves
    • 1/4 cup apple butter
    • 1/4 cup spicy brown or Dijon mustard
    • 1/4 t salt
    • 1/4 t ground red pepper
    • 1/8 t black pepper
    • 2 T chopped green onions to garnish
    • Oregano sprigs (optional)

    For the Gorgonzola Cheese Grits

    • 2 cans (14.25 oz.) chicken broth
    • 3/4 cup uncooked quick-cooking grits
    • 1 cup (5.8 oz.) creamy Italian Gorgonzola cheese, crumbled
    • 1/3 cup sour cream
    • 1/4 t ground nutmeg
    • 1/4 t fresh ground pepper

    Instructions

    For the Chicken

    Preheat oven to 350. Place chicken breast between two sheets of plastic wrap and flatten to 1/2″ thick. Place chicken in a greased baking dish.

    Combine apple butter, mustard, S & P; brush sauce over chicken. Bake at 350 for 20 minutes.

    Bring broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; cover and simmer for 5 minutes or until thick, stirring occasionally. Remove from heat; stir in cheese and remaining ingredients.

    Cut chicken into 1/2″ slices. Spoon grits onto salad plates or into shallow bowls. Top with slices of chicken and garnish with green onion & oregano.

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    Chicken Florentine Soup

    Filed under: Soups and Salads — alittlemoreofeach @ 8:56 pm
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    Ingredients

    • 1 pound boneless skinless chicken breasts cut into cubes
    • Salt and freshly ground black pepper to taste
    • All-purpose flour for coating
    • 2 tablespoons olive oil
    • 2 tablespoons shallots, sliced
    • 1 tablespoon chopped garlic
    • 1 cup dry white wine
    • 4 cups chicken stock
    • 1 cup half and half or whole milk
    • 1 6-ounce package baby spinach, chopped

    Instructions

    Sprinkle the chicken with salt and pepper and toss with flour to coat each piece.

    Heat the olive oil in a heavy soup pot. Add shallots and garlic and cook briefly.

    Add chicken and cook until browned.

    Remove chicken with a slotted spoon and set aside.

    Pour the wine into the pot and stir and cook, breaking up any browned bits on the bottom of the pot.

    Add chicken stock, spinach and chicken.

    Bring to a boil and reduce heat. Simmer for 15 minutes.

    At this point you can thicken the soup with a flour and water slurry. Once thickened, add cream, and simmer for another 10 minutes before serving.

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