Thai Peanut Noodles

Take 2!!! I always forget about this dish - that my family always eats happily (with the exception of our peanut allergy girl!) but I saw this today on a new recipe website I follow and she put a different spin on it! Let's try!!

Thai Peanut Noodles
8 ounces linguine noodles or Asian style noodle of choice
½ cup chicken or vegetable broth
1 ½ tablespoons finely minced fresh ginger or a heaping 1/4 teaspoon dry ginger in a pinch
3 cloves garlic pressed or minced
3 tablespoons soy sauce
3 tablespoons creamy peanut butter
1 ½ tablespoons honey
1-2 teaspoons Sriracha chili sauce plus more for serving if desired (see note below), optional
1 bunch chopped green onions
½ cup chopped cilantro
2 limes cut into quarters
¼ cup chopped peanuts

Optional:
chili crisp oil as desired, for serving
8-10 ounces Shrimp or grilled, sliced chicken or steak

Instructions
If using noodles that require cooking, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package directions. Some Asian style noodles are already cooked and can be added directly to the warm sauce and cooked there.
While the pasta is cooking, peel and mince the ginger and garlic, slice green onions, chop cilantro, and prepare lime and nuts.

To prepare sauce, in a separate sauce pan, combine broth, ginger, garlic, soy sauce, peanut butter, honey, and sriracha. (note: I sometimes saute my garlic and ginger in a couple teaspoons of oil first, but that isn't totally necessary- either way works!) Cook over medium-low heat, whisking constantly, until the peanut butter melts and the ingredients are combined. Cook on a very low simmer for 2-3 minutes until slightly thickened. If desired, you may add an extra tablespoon of peanut butter if you like a thicker, more peanutty sauce.
When the noodles are done, drain well and return to pot. Immediately add the peanut sauce and toss to combine. Divide the noodles evenly among individual serving bowls then top with chopped green onions, cilantro, and peanuts. Squeeze a little lime juice over each serving and serve with an additional lime wedge if desired. If you'd like, add another squirt of sriracha or some chili crisp oil. Serve immediately. If it sits for a bit before serving and becomes too thick, just add a little broth, or even hot water, to loosen it up.

Coq au Vin Blanc

My husband and I celebrated another Anniversary and this year we decided to go French. We went to a quaint Victorian home built in 1878 that has been converted into a restaurant. It was AMAZING. If you are in our neck of the woods - eat at The Charleston in Draper.

We started our meal with the Baked Brie appetizer - served with figs, strawberries, crostini and honey. For our entrees - my husband had the Gaucho Steak 7oz grilled Filet Mignon, celery root & potato puree, garlic sautéed shrimp, grilled asparagus, and Argentinian Chimichurri vinaigrette served on the side so delicious - and I had the Coq!! 

It brought back so many memories of the years I spent living in Brussels. Here is the description of the dish on their menu: Chicken braised with white wine, heavy cream, carrots, celery, mushrooms, lardons, leeks over creamy celery root & potato puree

Coq au Vin Blanc
1 3 1/2-pound chicken, in 10 pieces without backbone, dried
Salt and ground white pepper
4 oz pancetta (or bacon in a pinch)
8 oz white pearl onions (frozen)
1 med onion, finely chopped
1/2 lb celery cut diagonally into 1 inch pieces
1/2 lb carrots cut diagonally into 1 inch pieces
4 cloves garlic, sliced
9 ounces oyster mushrooms, trimmed, clumps separated
2 cups chardonnay (or chicken stock)
1 cup heavy cream
2 T butter (unsalted or black truffle)

Cook the pancetta until crisp in a 4-quart stovetop creuset. Remove pancetta and drain on a paper towel. Add the chicken, skin side down, as many pieces as fit comfortably. Cook until lightly browned, season with salt and pepper and turn to brown other side. Remove to a platter when done and repeat with the remaining chicken.

Reduce heat, add the pearl onions to casserole and toss in fat until lightly browned. Add the chopped onion, celery, carrots and garlic, cook until softened, and stir in the mushrooms. When they wilt, return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.

Add cream and simmer for 10 minutes longer. Sprinkle with chopped parsley before serving.

Now to just make it and tweak it to perfection. Also - on the hunt for a recipe for the insane celery root and potato puree!! 

Honey Lime Chicken Enchiladas

Alright. I am known for my Chicken Enchiladas. I taught my daughter, Biz, to make these a couple years ago and she makes these every couple months and always gets rave reviews. 

Another of my daughters, Maisie, just came back from a trip with her friends and told me she helped make Chicken Enchiladas that in her opinion are even BETTER than ours. Having lived in New Mexico for several years - I was shocked - and I immediately knew we just HAD to make this new recipe to get a verdict from all 6 of us.

To be honest - this recipe looks much more "Utah" and "kid" friendly than my New Mexican recipe - but I live in Utah - and I have kids - so - bring. it. on.

This recipe is from Six Sisters Stuff - a popular food blog.

Honey Lime Chicken Enchiladas
Marinade
6 Tablespoons honey
5 Tablespoons lime juice
1 Tablespoon chili powder
1/2 teaspoon garlic powder
3 boneless, skinless chicken breasts cooked and shredded

Enchiladas
16 ounces green enchilada sauce divided
10 flour tortillas
2 cups shredded cheddar cheese divided
1 cup heavy cream

Whisk together marinade ingredients and toss with shredded chicken in a resealable gallon-sized bag or airtight container.
Let chicken mixture marinate in the fridge for at least 30 minutes, but preferably a few hours. I watched the video on this recipe - and she actually said she prefers an overnight marinade.
Preheat oven to 350 degrees F.
Pour 1/2 cup enchilada sauce on the bottom of a 9 X 13 inch baking pan.
Fill the tortillas with chicken, saving marinade (if any left), and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas.
Placed rolled (not tucked burrito) tortillas into prepared pan.
Mix the remaining enchilada sauce with heavy cream and leftover marinade, if any, and pour on top of enchiladas.
Sprinkle with remaining cheese and bake for 30 minutes or until brown and crispy on top.

Chicken Pot Pie (IZ)

Miss 12 made this delicious riff on chicken pot pie

Thaw pie dough (x2)
1 1/2 lbs chicken (rotisserie)
1/2 bag frozen corn
1/2 bag frozen peas
1/2 bag diced hash browns
1 can cream of chicken (or what ever cream you have on hand) soup
1/2 diced onion
Salt & pepper to taste
1/4 tsp ground thyme
1/4 tsp garlic powder

Par bake bottom pie crust.

Add all other components (except top pie crust) and mix thoroughly.

Add chicken mixture to par baked crust and top with second thawed pie crust - don't forget to vent the pie crust!!

This was an experiment - so we kept opening and closing the oven - which dragged our time at 350 degrees from 25 minutes to 45 minutes. At that point we were all so starving we opted to discard the top crust.

Chicken and Mushroom Sauce

I almost always serve this over pasta - but I've served it over rice and quinoa too. So good.

Chicken and Mushroom Sauce
4 T butter
1 can cream of mushroom soup
1 tsp garlic, minced
1 tsp shallot, minced
2 small cartons of white button mushrooms (sliced)
Rotisserie chicken cut into bite sized pieces
2 cups half and half
Salt and Pepper to taste

To thicken if desired:
1 T cornstarch
1 T water

In a large pan add butter and allow to melt over medium heat. Add mushrooms and sautee for a few minutes. Add shallots and garlic and cook for about a minute. Add soup and half and half. Cook a few more minutes until the half and half is up to temp. Add chicken and salt and pepper to taste.

If you like the consistency as is. All you have to do is cook it for a few more minutes to make sure all the flavors are incorporated and your done!

*I like this sauce on the thick side, so I whisk 1 T cornstarch with 1 T until combined and then add it to the sauce.

Cajun Chicken Pasta

I usually make this per directions below, BUT the picture I took is one night that I was in a real hurry - and substituted rotisserie chicken for the parmesan chicken - a quick swap - but my entire family prefers it with the parm chicken.

As a note - my son doesn't like cream based sauces - like alfredo - mainly bc most jarred alfredo sauces have eggs in them - and he's allergic to eggs. THAT SAID - he LOVES this sauce AND even my picky eater who always answers the question "what do you want for dinner?" with a resounding "cheese quesadilla!" likes it too. 

CAJUN CREAM SAUCE

1 teaspoon red pepper flakes
1 teaspoon cajun seasoning
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 cups heavy cream
1 cup chicken stock
1 tablespoon cornstarch
1 cup Parmesan Cheese shredded
CRISPY PARMESAN CHICKEN
4 chicken breasts butterflied
1/4 cup flour
1 cup breadcrumbs
1/2 cup parmesan cheese grated
1/2 teaspoon Kosher salt
1/4 teaspoon ground black pepper
2 eggs
4 tablespoons vegetable oil
PASTA
1 lb Farfalle pasta (I had penne)
2 tablespoons butter
1/2 yellow bell pepper
1/2 red bell pepper sliced
1/2 red onion sliced
8 ounces crimini mushrooms sliced
1 tablespoon minced garlic
1/4 cup parsley for garnish (optional)

Mix the Sauce ingredients together and set aside.
Set a large pot of water to boil and cook the pasta to a minute shy of what is listed on the box.
Drain but do not rinse.
Mix the flour, breadcrumbs, Parmesan cheese, Kosher salt and black pepper together in one bowl.
In a second bowl whisk the eggs.
Dredge each piece of chicken into the breadcrumb mixture, then into the eggs, and finally back into the breadcrumb mixture.
Let chicken sit on a tray while you cook the vegetables.
Melt butter in cast iron skillet over medium heat and add the bell peppers, onion, garlic and mushrooms.
Cook for 3-5 minutes until just starting to brown but not break down.
Remove the vegetables from the pan.
Add the 1/4 cup oil and cook the chicken until crispy and golden brown, 3-5 minutes on each side.

Chicken Enchilada Chili Soup

Okay folks. This is a copy cat recipe for Café Zupas Chicken Enchilada Chili.

I didn't know if I should title this as a chili or a soup - Café Zupas calls it a chili but I serve it more like a soup...

I often make this soup in my 4.5 quart crock pot because during the week we are in and out and I really want everyone to have a hot meal. However, I LOVE to double the recipe and use my Rachael Ray 8 quart pot.

Chicken Enchilada Chili

2 lbs chicken breast (I use rotisserie chicken)

2 c red enchilada sauce

1 c green enchilada sauce

3 c cream of chicken soup *make your own for the best flavor

1 c heavy cream

2 c chicken stock**

1 10 oz can Rotel

2 c corn (I use frozen - but canned is fine)

1 can black beans, rinsed

1 1/2 c shredded cheese (I use Mexican blend)

3 T chili powder

pinch of paprika

Salt to taste

Add all ingredients to your crock pot or soup pot. Because I use rotisserie chicken (I've also used canned chicken in the past) the soup just needs to come up to temperature and the ingredients need time to marry.

**I use the chicken stock to thin out the chili a bit so it's more of a soup

Cheater Pho

This is one of my go to week night meals. With all the different sports and extracurriculars we have going on during the week, I try really hard for everyone of us to have a hot meal - this soup is perfect for just that.

I've made this several times with many different proteins and then let everyone decide what garnishes to add. This recipe serves a family of 6. My soup pot is a 6.5 Quart cast iron pot - so if you aren't feeding as many people as I am cut the recipe in half - unlike most soups - it just doesn't keep overnight - or at least - I've never tried... 

Cheater Pho
16 oz Rice Noodles (I used 3 packs of ramen on this day - just the noodles - not the flavor packet)
96 oz chicken stock (3 boxes)
4 - 5 Tbsp minced garlic
2 - 3 Tbsp minced ginger
3 Tbsp minced shallot (find all 3 of these next to each other in the produce area)
Salt and Pepper to taste
15 oz can Bean Sprouts
3 - 4 Tbsp Hoisin sauce
2 Tbsp fish sauce (I omit bc of a food allergy)

Protein options:
Costco rotisserie chicken in the vacuum sealed pack - this is a SERIOUS time saver for SO MANY MEALS!
Shrimp
Ling Ling chicken and vegetable pot stickers OR Bigio pot stickers
OR you can just add frozen stir fry veg if you are keeping it meatless

Garnishes:
Green onions
Cilantro
Mint
Jalapeno thinly sliced
Limes

Put a couple of Tbsp of olive oil in the bottom of a large soup pot. Add garlic, ginger and minced shallot and cook until fragrant - 3 -5 minutes. Add chicken stock, salt and pepper, Hoisin sauce and fish sauce.

Let it come to a boil and then turn down to a simmer for about 20 minutes. Add noodles and cook as long as the package says. If you are adding frozen stir fry veg - add them now. When the noodles are cooked - now it's time to add your protein. If you are using rotisserie chicken - add now just so it can heat through. If you are adding pot stickers - use the microwave method suggested and then add them to heat through. If you are using shrimp - add very last - they take no time to cook. They are done when they are pink.

My foodie girl and I add all the garnishes - so good. My picky eaters try something new every time to figure out what they really like.

There really isn't anything that compares to authentic Pho - but this is a quick substitute. AND it's something different to add to your recipe rut :)

Chicken Cordon Bleu

This is another dish I've made forever - but it's so simple it doesn't feel like a "recipe" to me. But my family loves it so much - I thought I'd share.

We're back to school and sports around here - which means our week nights are insane. To save money and tummies - I like to have the 6 of us eat ANYTHING but fast food. It's a challenge - but one I feel I've done a good job at.

I made this last night and it was gone in a flash. I think next time I'll double the recipe by stacking the ingredients - if I do I'll give you an update.

Fastest Chicken Cordon Bleu in the West
1 cup Heavy Cream
1 can Cream of chicken soup
S & P
6 slices Swiss Cheese
12 slices deli ham
6 breaded chicken patties*

Preheat oven to 400 degrees.

Combine heavy cream and cream of chicken soup, salt and pepper to taste. Microwave mixture for about 60 seconds to make it easier to incorporate.

Drizzle about 1/4 of the cream sauce on the bottom of a 9x13 casserole dish - spread it around with a spatula. This just helps anything from sticking.

Place the chicken patties in the casserole dish. Top with 2 slices of ham and 1 slice of swiss cheese each. Pour the remaining cream sauce over the entire dish.

Bake for 30 minutes. DELISH!

*I use Foster Farms frozen chicken patties - you don't even have to thaw them!

UPDATE: I made this again - but this time I made it in my crockpot bc crazy week nights... So I doubled the liquid - put half in the bottom of the crockpot, added 8 chicken patties, a package of diced ham and 8 slices of cheese then added the rest of the liquid on top - set on low for 2 - 3 hours - or high for 1 hour. Everyone gets a nice warm dinner when they have time!

Traeger "No Fuss" Roasted Chicken

This was the first thing we made on our Traeger. Seriously good. You can get a pack of 2 5lb chickens at Costco for $10 

Roasted Chicken:

1 chicken, 4 to 5 lbs
EVOO
Your favorite chicken rub - or just S&P

Remove any giblets from the cavity of the chicken. Wash the chicken inside and out with cold running water. Dry thoroughly with paper towels.

Oil the outside of the chicken and rub with seasoning. Tuck the chicken wings behind the back. Tie the legs together with butcher's string.

Set the temp on the Traeger to 450 degrees and preheat for 10-15 minutes

Place the chicken on the grill grate, breast side up and close the lid. Roast for 70-90 minutes (when the thigh reads 165 degrees). Let rest for 5 minutes and EAT!!!

Creamy Chicken and Wild Rice Soup

My love affair with soup has been well documented on this blog. My love affair with chicken wild rice soup started the summer after I graduated HS and would call Einsteins Brother's every Friday to see if their version was being served that day.

I have a good friend that owns a catering business and my kids constantly BEGGED me to get some of her Turkey Wild Rice soup - which isn't always available - but I would stock up when I could. So - our expectations were extremely high.

I've made different recipes over the last few months and asked for comments from the peanut gallery. Mr 15 said it needed more long grains and wild rice. Mr V said more chicken. Girls said more veg. I thought it needed to be just a touch creamier.

I FINALLY perfected Creamy Chicken and Wild Rice Soup. I'm super stoked about it!

As usual - when I make soup I make an absolute ton. Great for freezing and/or sharing. I did both. Shared with a sick neighbor and put 2 quarts in the freezer. It's what I call a "bonus" dinner - same amount of work/time but 3 or 4 dinners out of it! So awesome especially during this crazy sports season. THIS RECIPE MAKES 6 QUARTS! So if you aren't going to share or freeze - make changes accordingly.

I've also included a BUNCH of my *quick cheats* to make this a delicious soup that tastes like it cooked all day - in 20-30 minutes.

Creamy Chicken and Wild Rice Soup
1/4 c butter
medium onion, diced*
1/4 c flour
1 c carrots (shredded/thinly sliced) I bought pre shredded
5-6 c chicken stock (depending on how thin/thick you want it)
1 1/2 lbs cooked chicken**
2 6.2 oz boxes Uncle Ben's Long Grain and Wild Rice fast cook w seasonings included -cooked***
2 1/2 c heavy cream
1 can corn
Salt and pepper

Get your rice going in the microwave. Then, get your butter going in your large dutch oven/soup pot on about medium/low.

Add diced onion and let cook for a couple minutes - not translucent. Add shredded (or thinly sliced) carrots and cook until the onions are finally translucent. Add flour and let the uncooked flour taste cook out - stir frequently to make sure the onions and carrots are coated in that roux - just a couple minutes. Add chicken stock a cup at a time to marry the roux with the stock.

Add cooked chicken. Add salt and pepper. I recently heard on some food show that you need to season with S&P through every step of the cooking process - if you wait until the end everything just tastes overly salty and peppery. I love salt - but I'm taking baby steps to see if this method can work for me.

Let simmer for about 10 minutes. If you are in a hurry - 5 minutes with the lid on - that will trap the heat and create steam warming things up more quickly.

Add rice. This will bring the temperature of the soup down a bit. So simmer for another 2-3 minutes before adding the heavy cream 1/2 c at a time. You just don't want to introduce the cold cream to the hot pot too quickly.

Traditionally, this soup has all the ingredients listed above - but is heavier on the carrots and includes celery (which I LOVE). BUT - I have a child that is allergic to celery (I know!) so I omit it. If I were going to include celery - I would add it at the same time I added the onion so it would have enough time to get soft. I added corn and peas to bump up the veg - but next time I make it I'll omit the peas - although a couple of my kids really liked it with the peas. Personal preference I guess.

*You can find onions already diced in your grocery store. It costs more than an onion - but if you're in a hurry!

**Costco rotisserie chicken already pulled off the bone for you. A million great meals just waiting to happen!

***Uncle Ben's bless you! Microwave one packet for 90 seconds (x2) winner!!

Citrus Berry Salad

My sister told me about this salad she always gets at a restaurant called "Zupa's" and my mouth started watering! I HAD to make it tonight for dinner - it was so delicious - and even my kids and husband loved it!

The original has a house made dressing, pistachios instead of candied pecans and doesn't have chicken - I just went with what I had on hand.

Citrus Berry Salad
Spinach
Romaine
Blackberries
Mandarin oranges
Craisins
Candied pecans
Goat cheese
Grilled chicken
Brianna's Blush Wine Vinaigrette

OMGee. My son also added pomegranate seeds to his.

Monterey Chicken

Once again, I forgot to take a picture with all the craziness going on around here. It isn't that attractive anyway - but man oh man does it taste delicious!

ALL my kids had seconds - ages 4 - 12 - rave reviews!!

Monterey Chicken
1/2 c cottage cheese
1/2 c sour cream
1/2 c cream cheese
1 c Monterey Jack cheese, shredded (I've also made it with Mozzarella)
4 cooked chicken breasts (I use 2 large cans of chicken chunks)
4 oz diced chilies
3 c cooked rice
1 can cream of chicken soup
1/2 t garlic powder
Salt and pepper to taste

Tortilla chips, crushed

Blend all ingredients except chips, adding chicken and rice last. Make sure to break up the chicken chunks. Transfer into a 9x13 casserole dish and bake at 350 for 30 minutes. Take out of the oven and sprinkle with tortilla chips.

Enchilada Suiza

My husband and I went on a little vacation to San Diego recently without the kids!!! It was amazing for so many different reasons - one of which was eating at La Fiesta in the Gaslamp Quarter. Every time we go to a mexican restaurant I order chicken chimichangas. This restaurant didn't offer chimichangas on the menu - so I was forced out of my comfort zone. What happens when I am forced out of my comfort zone? Usually something AMAZING!! In this case INCREDIBLE. Here is the description from the menu: 

ENCHILADAS SUIZAS 16
Corn tortillas in green tomatillo sauce and stuffed with shredded chicken, topped with melted cheese and sour cream. Served with refried beans and rice. 

I asked for them to be prepared with flour tortillas instead of corn - which was pure genius.

I've been craving them ever since. I didn't have exactly what I needed to replicate their recipe - but I found an easy version that satisfied my craving AND fit the bill for Cinco de Mayo...

Enchilada Suiza
5 flour tortillas (or corn if you prefer)
1 c Herdes salsa verde
1 lb ground beef (or shredded chicken or shredded pork)
1 c Monterey Jack cheese, shredded
1 c Cheddar cheese, shredded
1 c heavy cream

Garnish with
Sour cream
Diced tomatoes
Diced green onion

Cook ground beef, chicken or pork your favorite way. I used ground beef and added taco seasoning to it for some kick. Rotisserie chicken would be fab in this.

In a 9x13 pan, use 1/4 cup Salsa Verde to coat the bottom of the pan. Take each tortilla, fill with about 2 T of cheese blend and meat.. Roll up and set in casserole seam side down. Cover evenly with heavy cream, excess cheese and more salsa verde. Since I was serving my kids - I just used a little Salsa verde on top - then served some on the side for me.

Bake at 350 for 20 minutes. Then - bc I love browned cheesy bits - I turned the broiler on and let it sit under it for a couple of minutes. Holy yum.

Just thinking about it makes me want to make them again tonight - but with chicken!!

Easy Chicken Pot Pie

I have had a craving for Chicken Pot Pie for a few weeks now - but I wanted to make one that was "homemade" but didn't want to spend an entire day making it. Solution?? This little recipe I came up with. I researched recipes from Ina Gartner, Ree Drummond to name a few - then took some awesome short cuts and came up with this!!!

*Picture thanks to Ree Drummond - we had company the night I made Chicken Pot Pie so taking a pic of it was the last thing on my mind.

For the record - my 4 kids and the 3 teenaged boys we had over for dinner ALL got seconds and all each finished their portions in record time.

Easy Chicken Pot Pie

1/4 c flour

4 T butter (half a stick)

2 c chicken stock

1 chicken bouillon cube or 1 t granulated chicken bouillon

1 "Traditional" rotisserie chicken

1 c frozen, diced onions

1 c frozen carrots, diced or crinkle cut

1 c frozen sweet peas

1 c frozen sweet corn

2 Marie Callendars frozen pie crusts

1 c heavy cream

1/4 c fresh parsley (or thyme), finely minced

Salt and pepper to taste

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots and *celery (we just found out that my son is allergic to celery – seriously.) Saute until the vegetables start to turn translucent, a couple of minutes.

Add 2 cups of the diced chicken and stir to combine. Sprinkle the flour evenly over the vegetables and chicken, and stir to combine. Cook for a couple of minutes, stirring gently.

Pour in the chicken broth, stirring constantly. Stir in the bouillon cube. The flour will combine with the chicken to create a delicious gravy. Next, add the peas and corn.

Pour in the cream and stir. Allow the mixture to cook over low heat, thickening gradually, about 4 minutes. Season with the parsley (or thyme), salt and pepper, and continue to cook on low for 30-40 minutes. You want to have time for all of the veg to get soft and for the flavors to meld. Taste and adjust the seasonings as needed.

While the filling is melding on low, preheat the oven to 400 degrees and get the pie crusts out of the freezer to thaw.

Pour the chicken mixture into one of the pie crusts – don’t be afraid to pile it in there – the top crust will help keep it all in. Then cover with second pie crust. Use your fingers to pinch the edges of both crusts together to seal it. Use a fork to pierce a few holes in the top crust.

Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Cool for 10 minutes before serving.

Seriously SO DELICIOUS and comforting - and with all that veg!!

Perfect Chicken

Perfect Chicken

2-4 boneless chicken breasts with or without rib meat

1/2 t. salt

1/2 t. pepper

1/2 t. garlic powder

1/2 t. onion powder

1/2 t. paprika

2-3 T. olive oil

Mix salt, pepper, garlic powder, onion powder, and paprika in a small bowl (I use my old 1/4 cup). Coat the chicken breasts in the seasoning, rubbing in to coat. Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan (in batches if necessary). Cook 2-3 min per side. If any chicken has been removed, add it back to the Dutch oven. Place uncovered Dutch oven in a 350 degree F oven for 25 minutes or until juices run clear. Let sit on a plate 5-10 minutes before cutting, shredding, or eating.

Chicken Gnocchi Soup - Olive Garden Copy

I ate at Olive Garden the other night and ordered the Chicken Gnocchi soup. It was beyond all my expectations!

Generally, after Thanksgiving, I make turkey noodle soup - this year, we weren't home for Thanksgiving, so my kids made me promise to make our traditional Thanksgiving dinner for Christmas and to make our traditional Christmas dinner for New Years - love that my kiddos are as flexible as I am:)

So, we had some left over turkey - and I wanted to eat it in a different way - food I have + food inspiration = pure awesomeness...

Chicken Gnocchi Soup

1 T extra virgin oil

4 T butter

4 T flour

1 qt half and half

1/2 c celery, finely diced

1 onion, diced

1 t minced garlic
24 oz chicken stock

1 c carrots, diced

Turkey or chicken breasts, cooked and diced (you can use a rotisserie chicken)

1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available) or you can be a super fancy pants and make your own - easiest recipe HERE!! 

1 c of fresh spinach coarsely chopped

1/2 t salt

1/2 t thyme

1/2 t parsley

1/4 t nutmeg

Saute the onion, celery, and garlic over medium heat in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux (your veg should be coated in a paste at this point. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half. I added 1/2 a quart and mixed it in well before adding the rest. It's better not to "shock" your components together - hot roux + cold (refrigerated half and half) - you do the math. Cook gnocchi according to package directions - or if you are a fancy pants, cook according to those directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken stock. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.

*For Christmas dinner, I made Alton Brown's Super-Tasty, No-Fuss, Time-Tested, Totaly Foolproof Bird as that recipe calls for Thyme (an herb/aromatic that pairs beautifully with poultry), I wanted to make sure to add that into the soup - thyme adds another flavor level to the soup. I have no idea if Olive Garden uses thyme in their soup.  

My nearly 10 year old pickiest eater on the planet took one bite and said "I just got a one way ticket to FLAVORTOWN - and I'm lovin' it!" Super delicious, super hearty, great way to use extra turkey or chicken.

Best Green Chili Enchiladas Ever

UPDATE: 11/15/23

This no longer feeds 2 families!! This feeds my family of 6 (4 adults and 2 teenagers). I also just add everything together into a deep pan to warm up before filling the flour tortillas.

I made these enchiladas tonight for my brood - and for another family and it was a HIT!!! My 7 & 4 year olds hardly spoke - and had seconds. My husband asked me to make these again - even before finishing his plate - and I ate waaay too much of this - in the best way possible.

Hope the family we brought dinner to enjoyed this as much as we did!!



Best Green Chili Enchiladas Ever
2-3 chicken breasts, shredded (rotisserie or canned chicken works too!)
8 oz. cream cheese
2 10 oz. can green enchilada sauce (mild, medium or HOT!)
1 can black beans, drained & rinsed
1 - 1 1/2 cups cooked rice
Flour Tortillas (5 or 6)
1-2 cups shredded colby & monterey cheese

Cook rice per package directions (or in your rice cooker as I do). Drain and rinse black beans.

Combine chicken, cream cheese (I warm mine up a bit for better mixing) and 1 10oz can of mild green enchilada sauce (Mild green El Paso is my choice as I am serving kids).

Use 1/2 of the 2nd can of green enchilada sauce to coat the bottom of a 9x13 casserole dish. Grab a tortilla and spoon in the rice, topped with the black beans and then the chicken mixture. Wrap and lay face down in the casserole - on top of the enchilada sauce. You should get 5 or 6 'burritos' per pan.

Top with the other 1/2 of the green enchilada sauce and then smother with cheese. I used a good 2 cups - as we LOVE cheese - and my kids could use some fat in their diets:)

Cover with aluminum foil (I sprayed mine with PAM before covering it - so the cheese wouldn't stick to the aluminum). Bake at 375 for about 25 minutes.

Take the aluminum off and broil for 3 - 5 minutes so that the cheese gets all bubbly and browned a bit on top. DON'T STEP AWAY FROM THE BROILER - rule of thumb.

Updated Chicken Roll-Ups

My backdoor neighbor is so sweet. We had her over for a BBQ a few months ago and she's been trying to bring our family dinner ever since. Although I told her several times that wasn't necessary, I gave in today - what a treat for me!!

She brought over Chicken Roll Ups - there are several versions of this recipe that I've had, notably this recipe. Or another similar one my sister makes with a lemon sauce. Anyway, my apparently my kids haven't had chicken rolls ups and I just have to say: My. Kids. Were. In. Love.

My 9 year old (pickiest eater on the planet) always rates dinner on a scale of worst, medium and best - the list is kept safely in his head. He said - "Mom, I thought this would rate as medium - but I'm rating these BEST!" My 7 year old foodie and I dressed ours up with a little Fischer & Wieser Roasted Raspberry Chipotle Sauce (Costco). Mmm Mmm delicious.

Chicken Roll Ups
Pillsbury Crescent Rolls (in the tube)
Cream Cheese
Shredded Chicken (your own, or from the can)
Garlic Powder
Salt & Pepper

Mix cream cheese and shredded chicken together - think about the ratio you'd want when making chicken salad. As creamy (or not) as you want. Then, salt, pepper and garlic powder to taste.

Lay out the crescent rolls as the package directs and put a scoop of the chicken mixture on the fat end of the crescent. Roll up as you would normally roll a crescent and bake according to the package directions. Serve!! 

Alice Springs Chicken

There was a phase in my life where every single time we went to Outback Steakhouse, I would order the Alice Springs Chicken. I was obsessed with it. Damn Skippy...

Alice Springs Chicken

3 chicken breasts

1/2 lb bacon

1/2 lb mushrooms, sliced

1/2 yellow onion, sliced

cheddar cheese*

salt and pepper to taste

Schultz gourmet premium seasoning and rub** (or your fav seasoning)

EVOO

Butter

Honey Mustard Sauce

Prep chicken with EVOO, seasoning, salt & pepper on both sides. Grill - medium heat about 8 minutes a side depending on your grill and the size of your chicken breast. The internal temperature for a properly cooked chicken breast is 165 degrees.

While the chicken is on the grill, cook the bacon and sauté the mushrooms and onion in a pat of butter. Last night, we planned ahead and actually cooked the bacon on the stovetop and THEN sautéed the mushrooms and onion in the leftover bacon fat instead of butter - woah baby.

In the last minute of cooking your chicken on the grill, top the chicken with 2 slices of bacon and cover with cheese slices on top. Cook until the cheese is melted.

At Outback Steakhouse, they serve the chicken breast smothered w mushroom & onions, bacon and topped with cheese. At my house, we serve it just as I stated above with the sautéed mushrooms and onions on the side - because my kids freakin' love it that much. Yes, mushrooms. MUSHROOMS. An item that I would've rather gone to be without dinner when I was growing up - but prepared this way - my kids will eat them all day long.

*Pictured, we used both cheddar and muenster cheese (b/c that is what we had on hand). You can really use any cheese you like.

** Schultz gourmet premium seasoning and rub can be found at Costco - or online