Chicken and Snow Pea Noodle Soup

I joined a new-to-me CSA (Community Supported Agriculture) recently and got my first box of fresh produce this week. The box included: collards, red Russian kale, red leaf lettuce, strawberries, spring onions, and snow peas. Off to a good start. I am so excited to see what the next 11 CSA boxes hold.

I created this soup recipe to use the snow peas and a spring onion from this week’s CSA box. Spring onions are not the same as green onions (AKA scallions), but if you can’t find spring onions I think green onions are an acceptable substitute. This article is a nice explanation of the difference between spring onions, green onions, and scallions.

I used a couple of shortcuts for this soup. I used ginger paste from a tube that I got at Trader Joe’s and pre-cut matchstick carrots I got at Publix. It’s okay to use the shortcuts. It’s okay to make your life easier when you can.

Chicken and Snow Pea Noodle Soup

1 tablespoon canola oil
1 clove garlic, made into a paste
1 tablespoon of ginger paste (or 1/2-inch piece fresh ginger, made into a paste)
1 – 3 tablespoons sriracha or sambal olek, to taste
1 medium-sized spring onion, white part and some green, thinly sliced
8 cups chicken broth
2 chicken breasts, thinly sliced
1 carrot, julienned (or about 1/2 cup of matchstick carrots)
8 ounces snow peas, trimmed and halved
juice from one lime (about 2 tablespoons)
2 tablespoons of fish sauce, or to taste
rice vermicelli noodles, cooked according to package instructions and drained
cilantro (mint and Thai basil would be nice too)
fresh chile, thinly sliced

Heat the oil in a soup pot over medium-high heat. Add the garlic paste, ginger paste, and sriracha or sambal olek. Cook, stirring, for 1 minute. Add the sliced spring onions and cook another minute or two. Add the chicken broth and bring to a simmer. Let simmer for 5 minutes.

Add the chicken to the simmering soup and cook until no longer pink. Add the carrots and snow peas. Bring the soup back up to a simmer. Add the lime juice and fish sauce and take the soup off the heat.

Serve the soup over cooked rice vermicelli noodles. Top with fresh cilantro leaves and sliced chiles, if you would like.

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Sheet Pan Dinner: Panko-Crusted Chicken and Roasted Broccoli with Parmesan Sauce

This is a fairly quick meal that is sure to impress. I love the garlic-y roasted broccoli. I use the Very Hot Crushed Red Pepper from Penzeys and it definitely has a kick. The Parmesan Sauce makes this meal extra special. Serve it with a tossed salad.

Panko-Crusted Chicken and Roasted Broccoli with Parmesan Sauce

For the chicken:
2 chicken breasts
2 tablespoon butter, melted
1 tablespoon spicy brown mustard
salt and pepper
1/2 cup panko (Japanese bread crumbs)
1/4 cup Parmesan cheese, finely grated

For the broccoli:
1 bunch broccoli, cut into florets
2 tablespoons olive oil
3 cloves garlic, finely minced
1 teaspoon crushed red pepper flakes
salt and pepper

For the Parmesan Sauce:
2 tablespoon butter
2 tablespoons flour
1 cup milk
1/2 cup Parmesan cheese, finely grated

Preheat the oven to 400º F. Line a baking sheet with foil.

Combine the melted butter and mustard in a shallow dish. In another shallow dish, combine the panko and grated Parmesan cheese. Season the chicken breasts with salt and pepper. Dip the chicken in the butter-mustard mixture and then dredge in the panko-Parmesan mixture. Make sure the chicken is evenly coated. Place on one half of the foil-lined baking sheet. Set aside while you prepare the broccoli.

Place the broccoli florets in a large bowl. Drizzle with the olive oil. Add the minced garlic and crushed red pepper flakes and toss to coat. Season with salt and pepper and toss again. Place the seasoned broccoli on the other half of the baking sheet.

Place the baking sheet with the chicken and broccoli in the preheated oven for 20 minutes, or until the chicken and broccoli are browned. You want the chicken to be cooked through and the broccoli to be tender.

While the chicken and broccoli are in the oven, make the Parmesan sauce.  Melt the butter in a saucepan. Whisk in the flour and cook for about a minute. Whisk in the milk, a little at a time. Bring to a boil and cook, whisking constantly, until thickened. Whisk in the grated Parmesan cheese. Season with salt and pepper. Keep warm until the chicken is ready.

Serve the chicken and broccoli with the Parmesan sauce.

 


Crockpot Chicken and Vegetables

This isn’t an exciting meal, but it’s simple and easy. Sometimes you just need simple and easy. Served with a side salad, it’s perfect for a lazy Sunday dinner.

Crockpot Chicken and Vegetables

1 large sweet onion, chopped
1 pound small new potatoes, halved
1/2 pound baby carrots
1/2 pound fresh green beans
2 – 4 boneless, skinless chicken breasts
2 tablespoon olive oil
salt and pepper, to taste
3/4 cup chicken broth
3 tablespoon cornstarch
1 tablespoon soy sauce

Layer the onions, new potatoes, carrots, green beans into the crockpot. Top with the chicken breasts. Drizzle the olive oil over the chicken and veggies. Season with salt and pepper.

Combine the chicken broth, cornstarch, and soy sauce. Pour over the chicken and veggies.

Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the chicken is cooked through and the veggies (especially the potatoes) are tender. Stir this dish occasionally while it’s cooking.  If the sauce is getting too thick, add a little more chicken broth.


Crockpot Chicken Enchilada Casserole

This is a great recipe when you are looking for something easy. It is comfort food.

I typically make enchilada sauce from scratch, but will grab a can of enchilada sauce from Aldi to make this recipe even easier. I was pleasantly surprised with the Pueblo Lindo Red Enchilada Sauce from Aldi. It’s pretty good for canned sauce. No shame.

Crockpot Chicken Enchilada Casserole

3 boneless, skinless chicken breasts
28 ounce can red enchilada sauce (or about 3 1/2 cups of homemade enchilada sauce)
1 teaspoon each:  garlic powder, ground cumin, and chili powder
1 tablespoon corn starch and enough water to make a slurry
1 cup shredded cheese (cheddar, Monterrey jack, or a Mexican cheese blend are great)
10 corn tortillas

Place the chicken breasts in the crockpot. Add the spices to the canned enchilada sauce and then pour over the chicken breasts. Cook on low for 6 – 8 hours or on high for 3 – 4 hours. Remove the chicken breasts from the sauce and let cool slightly. Once cool enough to handle, shred the chicken with two forks.

Stack the 10 corn tortillas. Cut into 4 strips and then turn a quarter turn and cut the strips into fourths to make bite-size pieces.

Stir the cornstarch slurry into the enchilada sauce. Add the cheese, shredded chicken, and corn tortilla pieces to the sauce. Mix well to combine and cook 30 minutes more or until the cheese is melted and the casserole is heated through.


Crockpot Tomatillo Chicken

I stopped at a Hispanic market Friday night and bought a bag of minature tomatillos (Tomatillo Milpero) and some beautiful serranos. The Tomatillo Milpero were so cute. There was no noticeable taste difference compared to regular tomatillos.

I do like to cook in the crockpot in the summer to avoid heating up the kitchen. I based this recipe on my favorite Salsa Verde recipe. It’s great served with Cilantro Lime Rice and black beans.

I made enchiladas with the leftover chicken and sauce. They were fantastic too. To make the enchiladas: Spread a little of the leftover tomatillos sauce in the both of a baking dish. Shred the chicken and mix it with shredded cheese and a little of the tomatillo sauce. Divide the mixture between 8 warmed corn tortillas and place them in the baking dish. Cover the enchiladas with the remaining tomatillo sauce and bake in a 350º oven for 15 – 20 minutes, or until bubbly and hot. You can sprinkle some shredded cheese on top the last 5 minutes or so of baking, if you would like.

You can complain about getting two different meals out of one.

Crockpot Tomatillo Chicken

4 boneless, skinless chicken breasts (about 2.5 pounds)
2 pounds tomatillos, husks removed, cut in half (also remove the stem if still attached)
1 onion, roughly chopped
2  cloves garlic, chopped
2 – 4 whole serranos, stems removed
1 tablespoon white vinegar
salt and pepper
1 tablespoon olive oil

Place the tomatillos, onion, garlic, and serranos in the crockpot. Season with the vinegar, salt, and pepper. Place the chicken breasts on top of the tomatillo mixture. Season with salt and pepper. Drizzle the olive oil over the top of the chicken breasts.

Cook on low for 6 – 8 hours or on high for 3 – 4 hours until the chicken is tender. Before serving, remove the chicken from the crockpot. Using a hand blender, puree the tomatillo mixture in the crockpot. Serve the tomatillo sauce over the chicken breasts.


Easy Chicken Posole

Easy Chicken Posole

This is one of my all-time favorite meals. It’s easy, delicious, comforting, and makes a big batch that ensures leftovers for future meals.

If you like your posole a little more on the brothy side, feel free to add an additional cup of water (or chicken broth) to the recipe.

Easy Chicken Posole

5 cups chicken broth
2 chicken breasts
2 poblano peppers, roasted, seeded, and chopped (or a 4 ounce can diced green chiles, drained or 3 jalapenos, seeded and chopped)
4 15.5 ounce cans white hominy, drained
1 14.5 ounce can diced tomatoes (and their juices)
1 teaspoon dried Mexican oregano
1/2 teaspoon ground cumin
salt and pepper, to taste
handful of fresh cilantro, chopped

grated cheese (I like cheddar)
shredded green cabbage
thinly sliced radishes

Bring 5 cups of chicken broth and the chicken breasts to boil in soup pot. Reduce heat slightly and simmer until the chicken is cooked through, about 15 minutes. Remove the chicken to a cutting board and reserve the cooking liquid in the pot. Let the chicken cool.

Add the chopped roasted poblanos (or canned green chiles or chopped jalapenos), drained hominy, diced tomatoes (and their juices), Mexican oregano, and ground cumin to the reserved chicken broth. Bring to a boil over medium-high heat. Shred the chicken while the posole is coming to a boil. Once it does, added the shredded chicken and cook until the chicken is heated through, about 5 minutes. Season the posole to taste with salt and pepper. Stir in the chopped cilantro and serve in bowls. Let everyone top their posole with cheese, shredded cabbage, and sliced radishes.


Chicken and Gnocchi Soup

Chicken and Gnocchi Soup

I really like this flavorful, brothy soup. The gnocchi, Italian dumplings, and chicken make this soup more substantial. You can find packages of pre-made gnocchi by the dried pasta in the grocery store.

This soup is pretty quick to fix, but you can save time by using part of a rotisserie chicken (just add at the same time as the gnocchi) or leftover cooked chicken in the soup.

Gnocchi

Chicken and Gnocchi Soup

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
8 cups chicken broth
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 14.5 oz. can diced tomatoes with juices
1 16 oz. package of potato gnocchi
2 cups fresh baby spinach
5 leaves fresh basil, chopped
salt and pepper, to taste
Parmesan cheese, grated

Heat the olive oil in a soup pot over medium-high heat. Add the onion and saute until just softened, about 5 minutes. Add the garlic and saute 1 minute more. Add the chicken broth, chicken pieces, and diced tomatoes and their juices. Increase the heat to high and bring the soup to a boil. When the soup comes to a boil, add the gnocchi. Cook until the gnocchi rises to the top, about 3 – 5 minutes. Stir in the spinach and fresh basil and take the soup off the heat. Season to taste with salt and pepper and serve. Grated Parmesan cheese can be sprinkled on top just before eating, if desired.