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My wife recently had surgery and she asked for a soothing meal that warmed her up. Soup and sandwich always makes me feel better and relaxes my mind and body.
I grilled a couple chicken breasts seasoned with olive oil and rosemary pepper. The chicken is used in both the chicken noodle soup and sandwich.
The soup is started with a carrot, onion and celery base. Potatoes and chicken stock are added. Once the potatoes start to soften up add broken up linguine noodles and the cooked chicken. Add salt and pepper for seasoning.
The sandwich uses a foccacia bread and honey mustard spread. Add chicken and cheddar cheese. It’s cooked until the cheese starts to melt.
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It was my wife’s birthday the other day and she always requests pasta for the special meal. This year I cooked a a simple white sauce pasta with broccoli and mushrooms. Served with linguine noodles and grilled chicken.
Chicken Pasta with White Sauce
Chicken: Pound to flatten. Season with olive oil and rosemary pepper. To cook grill.
Paste Sauce: White sauce with chopped broccoli and mushrooms added for fresh and nutty flavors. Season with salt and pepper.
Toss the sauce with cooked linguine noodles and serve with sliced chicken on the side.
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These chicken nachos have a smoky taste that tastes great for a snack or sporting event.
The chicken was smoked until fork tender and shredded. If you don’t have smoked chicken handy a grilled chicken breast will taste great too.
Assemble the nacho with a layer of chips, cheese and chicken. Repeat with a second layer.
Bake at 400 degrees until cheese is melted.
Serve with avocado on top.
Smoked Chicken Nacho
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A simple and tasty sauce recipe to go with chicken and starches like rice and quinoa. This sauce has a deep rich look and peppery taste that will impress.
Azteca Pepper Sauce Over Chicken
Ingredients:
- 4 cups chicken broth
- 1 roasted red pepper, chopped
- 2 dried ancho chiles, ripped into small pieces
- 1 garlic clove, chopped
To Cook: Combine all ingredients in a sauce pan. Bring to a boil. Reduce heat to low for 5 minutes.
To Serve: Blend, and spoon over food. ( During blending: This is a hot food and hot foods can cause pressure to build up and pop the blender top off. To avoid this, pulse a few times)
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A full flavored gravy for chicken and turkey. Guinness beer is used as the base to give this gravy a rich and deep taste. Other stout or porter beer can substitute for the Guinness.
Ingredients:
- 1/2 pound mushrooms, sliced
- 2 cups Guinness
- 2 cups chicken broth
- 3 tablespoons flour
- 2 tablespoons butter
- salt to taste
Cooking:
- Saute the mushrooms.
- In a large sauce pan, on medium-high heat add flour and butter. Stir frequently for 5 minutes.
- Add the Guiness, chicken broth, and white wine. Continue stirring.
- Bring to a boil and reduce to low, add sauteed mushrooms.
- Cook on low for 10-15 minutes, stirring occasionally.
- Add salt to taste.
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A few weeks ago, I was going through the kitchen trying to figure out what to cook with a couple chicken breasts. Quite often, I have a few chicken breasts available in the refrigerator. Chicken is simple to cook and is very flexible so it can be used as the star in many recipes. However, this time my mind was having a hard time coming up with how to use the chicken. It was then that I noticed the pineapple on the counter… Pineapple and chicken are a good combo and a great start to an Asian recipe. It was starting to come together… Look in the freezer — edamame! yay. Check out my Asian cupboard supply — water chestnuts, chow mein noodles and ingredients to make a vinaigrette dressing. My wife thought I was crazy, but after eating this salad she keeps asking for it again!
Asian Chicken Salad with Grilled Pineapple and Edamame
Ingredients (Serves 2)
- 1 chicken breast
- 1/2 cup teriyaki sauce
- 2 slices fresh pineapple
- 1/2 cup edamame (frozen works well — be sure to thaw)
- 1 small can water chestnuts, drained and cut in quarters
- 1/2 head romaine lettuce, chopped
- 1/4 cup crispy chow mein noodles
Ingredients for salad dressing:
- 1/4 cup olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon teriyaki sauce
- 1 tablespoon lime juice
- splash sesame oil
- pinch of garlic
Directions:
- To prepare, place chicken in zip lock bag and add teriyaki sauce. Marinate in refrigerator for 2+ hours. Longer marination time will add more teriyaki flavor to the chicken
- To cook, grill the chicken until done and grill the pineapple until marked (3-5 minutes per side, depending on grill temperature)
- To make the salad dressing,combine all salad dressing ingredients and whisk in oil until it tastes good!
- Chop pineapple into large pieces. Lightly salt the water chestnuts and edamame.
- Toss romaine lettuce in salad dressing. Add a little dressing at a time, careful not to over-saturate.
- To serve, place lettuce on plate. Top with water chestnut, edamame, grilled pineapple, chow mein noodle. Slice up chicken and place on side.
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