Tag: Chicken

Peruvian-Style Chicken Soup With Cilantro and Lime
March 31, 2020

Peruvian-Style Chicken Soup With Cilantro and Lime

Ingredients: ½ cup loosely packed cilantro leaves 3 scallions, chopped ¼ cup fresh lime juice (from 2 limes) 2 cloves garlic 4 tablespoons olive oil, divided 1 large yellow onion, chopped 1 red or orange bell pepper, chopped ½ teaspoon ground cumin ¼ teaspoon crushed …

Soups & Salads
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by CookDiaries
Chicken Caesar salad
March 13, 2020

Chicken Caesar salad

Ingredients : CAESAR DRESSING 2 anchovy fillets 1/3 tsp English mustard 1 1/4 tsp white wine vinegar 1/2 tsp garlic, finely chopped 1 egg yolk 1 1/4 tsp lemon juice 10g of Parmesan, grated 1 tsp Worcestershire sauce 1 dash of Tabasco 1 pinch of salt 1 pinch of black pepper 120ml of …

Soups & Salads
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by CookDiaries
Cheesy Chicken Enchiladas
February 18, 2020

Cheesy Chicken Enchiladas

Ingredients:

1can (18.5 oz) Progresso™ Traditional Chicken and Cheese Enchilada Soup
1can (10 oz) Old El Paso™ hot or mild red enchilada sauce
2cups shredded cooked chicken
2cups shredded Monterey Jack cheese (8 oz)
10corn tortillas (6 inches)
2medium green onions, thinly sliced

Steps:

  • Heat oven to 350°F. In medium bowl, stir together soup and enchilada sauce. Spread 1 cup soup mixture in ungreased 11×7-inch baking dish.
  • 2In large bowl, mix 1 cup soup mixture with chicken and 1 cup of the cheese; reserve remaining soup mixture. On microwavable plate, stack tortillas and cover with paper towel; heat on High 1 minute to soften. Place 1/4 cup chicken mixture along middle of each tortilla. Roll up and place seam sides down in baking dish with sauce.
  • 3Pour remaining soup mixture over enchiladas. Sprinkle with remaining 1 cup cheese. Bake about 30 minutes or until cheese is melted and sauce is bubbly around edges. Sprinkle with green onions.

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Image Source:*bettycrocker.com

Source:bettycrocker.com

Dinner & Lunch
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by CookDiaries
HEALTHY ASIAN CHICKEN SALAD RECIPE
February 13, 2020

HEALTHY ASIAN CHICKEN SALAD RECIPE

Ingredients: 500 g skinless chicken breasts, fat trimmed pepper 2 cloves garlic, peeled and halved 4 coriander stalks, including roots and leaves 100 g rice noodles 3 cups Chinese cabbage (Wombok), finely shredded 2 carrots, peeled and cut into matchsticks 4 spring onions (including green …

Soups & Salads
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by CookDiaries
CHICKEN, POTATO & CANNELLINI BAKE
February 12, 2020

CHICKEN, POTATO & CANNELLINI BAKE

INGREDIENTS: 500g chicken thigh fillets 1 Tbsp flour seasoned with salt and pepper 100g chorizo sausage, sliced 1 leek, washed and sliced 1 tsp Gregg’s Ground Smoked Paprika ½ tsp Gregg’s Rubbed Thyme 420g can Wattie’s Cannellini Beans in Springwater, drained ½ cup chicken stock 400g red potatoes, washed and thinly sliced ¼ cup finely …

Dinner & Lunch
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by CookDiaries
Greek Lemon Chicken and Potatoes
February 4, 2020

Greek Lemon Chicken and Potatoes

Ingredients:

  • 4 pounds skin-on, bone-in chicken thighs
  • 1 tablespoon kosher salt
  • 1 tablespoon dried oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried rosemary
  • 1 pinch cayenne pepper
  • ½ cup fresh lemon juice
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 3 russet potatoes, peeled and quartered
  • ⅔ cup chicken broth, plus splash to deglaze pan
  • chopped fresh oregano for garnish

Directions:

  • Step 1:Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large roasting pan.
  • Step 2:Place chicken pieces in large bowl. Season with salt, oregano, pepper, rosemary, and cayenne pepper. Add fresh lemon juice, olive oil, and garlic. Place potatoes in bowl with the chicken; stir together until chicken and potatoes are evenly coated with marinade.
  • Step 3:Transfer chicken pieces, skin side up, to prepared roasting pan, reserving marinade. Distribute potato pieces among chicken thighs. Drizzle with 2/3 cup chicken broth. Spoon remainder of marinade over chicken and potatoes.
  • Step 4:Place in preheated oven. Bake in the preheated oven for 20 minutes. Toss chicken and potatoes, keeping chicken skin side up; continue baking until chicken is browned and cooked through, about 25 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer chicken to serving platter and keep warm.
  • Step 5:Set oven to broil or highest heat setting. Toss potatoes once again in pan juices. Place pan under broiler and broil until potatoes are caramelized, about 3 minutes. Transfer potatoes to serving platter with chicken.
  • Step 6:Place roasting pan on stove over medium heat. Add a splash of broth and stir up browned bits from the bottom of the pan. Strain; spoon juices over chicken and potatoes. Top with chopped oregano.

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Image Source:*allrecipes.com

Source:allrecipes.com

Dinner & Lunch
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by CookDiaries
Chicken Enchiladas V
February 3, 2020

Chicken Enchiladas V

A spicy chicken and chile pepper mixture is blended with a creamy soup mixture, rolled up in flour tortillas, and baked with Cheddar cheese on top. This is an easy chicken enchiladas recipe that you will love. Ingredients: 1 (10.75 ounce) can condensed cream of …

Dinner & Lunch
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by CookDiaries
Chicken and Wild Rice Soup
January 30, 2020

Chicken and Wild Rice Soup

Amanda Johnson uses leftover chicken or turkey, and wild rice harvested nearby, to make this lovely soup. INGREDIENTS: 4 tbsp. unsalted butter 3 celery ribs 2 carrots 1 medium onion 2 clove garlic 1 1/2 tsp. thyme salt pepper 1/4 c. all-purpose flour 1 c. …

Soups & Salads
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by CookDiaries
Chicken and Red Plum Salad
January 29, 2020

Chicken and Red Plum Salad

Charred plums make this nutty salad a summer standout.

Ingredients:

4 6-oz boneless, skinless chicken breasts
2 tbsp. plus 1 tsp olive oil
1/4 tsp. salt
1/4 tsp. pepper
4 red plums, cut into 1-inch wedges)
2 scallions, thinly sliced
6 c. baby arugula
1/2 c. fresh dill, very roughly chopped
1/4 c. roasted almonds, chopped

Directions:

  1. Heat grill to medium. Rub the chicken with 1 teaspoon olive oil and season with 1/4 teaspoon each salt and pepper. In large bowl, toss red plums with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
  2. Grill chicken until cooked through, 5 to 7 minutes per side. Transfer to cutting board and let rest 5 minutes before slicing.
  3. Add plums to grill and cook until just charred, 2 to 3 minutes per side; return to bowl and toss with remaining 1 tablespoon oil and scallions.
  4. Add chicken (and any juices) to bowl, and toss to combine. Fold in arugula, dill, and almonds.

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Image Source:*DANIELLE OCCHIOGROSSO DALY

Source:goodhousekeeping.com

Soups & Salads
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by CookDiaries
CHICKEN AND MUSHROOM FLORENTINE PASTA
January 27, 2020

CHICKEN AND MUSHROOM FLORENTINE PASTA

Creamy pasta sauce with fresh mushrooms and spinach over chicken and fettuccine. INGREDIENTS: 6 small chicken breasts Flour, salt and pepper, for dredging 1 pound fettuccine, cooked according to package directions 4 Tablespoons olive oil 1/3 cup flour 2 Tablespoons butter 2 cups chicken stock …

Pasta
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by CookDiaries