Tag Archives: Chicken

Meatballs with Wings {Turkey & Chicken Meatballs}.

Ok, the meatballs don’t really have wings, but the meat that contributed sure did. The hubs wanted some meatballs and we thought it would be fun to make them out of something other than beef or pork. I think these turned out great. They are light and fresh and great for a spring dish.

Turkey & Chicken Meatballs. Makes 22 quarter sized meatballs (about 3/4 ounce each).


1/2 lb ground turkey (fresh from the meat counter if possible)

1/2 lb ground chicken (fresh from the meat counter if possible)

1T fresh chive

1 medium carrot, shred

1 clove of garlic, finely chopped

1/4 t smoked paprika

1/2 t kosher salt

1/2 fresh cracked black pepper


Preheat oven to 375 degrees.

Mix all ingredients together in a large bowl. Form into balls the size of a quarter. You may find that putting a little olive oil on your hands makes rolling these fairly sticky balls easier.

Bake on a silpat or parchment lined baking sheet for 20 minutes. Remove and serve with your pasta of choice. I tossed mine into this Pasta with Meyer Lemon & Basil from Serious Eats.


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Filed under Appetizer, Chicken, Dairy Free, Gluten Free, Grain Free, Poultry, Snacks, Vegetables

Chicken Pot Pie Soup.

Three words: chicken.pot.pie. Does that not entice wonderful thoughts of dark evenings, warm fires, and quiety falling snow outside? It does for me. It is the blanket of all foods, warm and cozy, it wraps your insides in in the equivalent of a down parka. Chicken pot pie reminds me of being a child, it carries a warm sense of nostalgia with it.

Well, this did not actually turn out as chicken pot pie. I have execution issues with this dish, I always have and this rendition was no different. I thought I had it in the bag. I was going to use my homemade cream of chicken soup as the creamy base for the gravy. Only one problem…the base of my cream of chicken soup is broth…not congealing chemicals and corn by-products…so the result was brothy! I ended up with a fantastic chicken soup that was topped with a gorgeous puff pastry. It was absolutely delicious. Have no fear, I will be back with chicken pot pie at some point, but today I give it to you in soup form. Just another warm, comfort food for fall!

Chicken Pot Pie Soup.


1 1/2 C homemade cream of chicken soup

1 chicken breast, cooked and small diced

1 large carrot, peeled and finely chopped

1 large potato, finely diced

4 crimini mushrooms, finely chopped

1 stalk of celery, finely chopped

1 small onion, small diced

2 cloves of garlic, finely chopped

1 t kosher salt

1/2 t fresh cracked black pepper

1 t dried thyme

1 piece of puff pastry, thawed if frozen

Preheat oven to 375.

Combine all ingredients except puff pastry and butter in a large mixing bowl. Spray an 8×8 baking dish with cooking spray and fill with mixture. Cover with puff pastry.

Place in preheated oven and cover with a foil tent. Bake for 20 minutes. Remove foil and bake for 25-35 minutes longer, until the puff pastry is puffed and golden brown.


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Filed under Casseroles/Bakes, Chicken, Midwest Inspired, Outside of the Box, Vegetables

Crock Pot Chicken Soup.

I know it is still hot around most of the country, it’s hot as heck here, finally getting well over 90 for the first time. But I can already feel fall in the air, it is coming (or at least that is what I am telling myself). Fall is my FAVORITE. For me, fall is a great time for soup because there are still plenty of fresh garden veggies but the air is beginning to cool and comfort foods are starting to sound good again.

I got the original recipe for this soup from family friend Sue. She is the one that motivated me to make homemade cream of chicken soup, while making her lasagna. The recipe was originally made as a gluten-free dish and was posted on WebMD, here. I thought this would be better called crock pot chicken soup on my blog, because I am not sure if any of my variations made it less gluten-free and since I am not buffed up in the topic, I did not want to mislead anyone.

Crock Pot Chicken Soup.


2 chicken breasts, boneless and skinless

6 chicken thighs, boneless and skinless

1-2 t olive oil

1 t sea salt

1 t fresh cracked black pepper

1 14 oz fresh or canned chicken broth (low sodium)

1 C dried spelt, kamut, or wheat berries

4-6 cloves of garlic, minced

2 1/2 C green cabbage, shredded

1 medium zucchini, diced

2 C potatoes, diced

1 medium yellow onion, diced

8 oz crimini mushrooms, sliced

1 C sweet corn (I used fresh off the cob, but you can sub 1 cup of frozen)

1 lb tomatoes (skinned, seeded and diced) or one 14 oz can

1 T each of three of your fresh favorite herbs, minced (1 t each of dried)

1 T sea salt

1 t fresh cracked black pepper

2 T olive oil

Rub chicken with olive oil and sprinkle with salt and pepper on both sides. Place in the bottom of a six quart slow cooker. Top with broth. Continue to prepare remaining ingredients and layer them into the slow cooker in order as listed above.

Add water if the liquid level does not just cover the ingredients. Place lid and turn on high. Stir top vegetable ingredients after about two hours (not required, I just like stirring things I am cooking in the crock pot!). Cook for 6 hours, or until chicken shreds when stirring.


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Filed under Chicken, Crock Pot Cooking, Edible Plants, From the Garden, Garden, Grains/Rice, Midwest Inspired, Soup/Stew, Vegetables

Sort of Sue’s Chicken Lasagna.

I was recently challenged by a family friend. I was in town for my Whirlwind Trip that I told you about when my parent’s best friend Sue asked if I had made her chicken lasagna recipe that she sent me. I had not. Much to my chagrin, I replied, “no”, and she said “I was hoping you would try it because I wanted to see how you would change it. You always change everything.” She is right, I do. So I got to thinking about it, why hadn’t I made that recipe. It was intriguing enough, but something had held me back. So I dug out the email where she had sent it to me….last June and the email where I responded that I would give it a try. Shoot! I really screwed this one up. So I printed the recipe again and took a look at it. Then I remembered, I had not made the recipe because it has cream of chicken soup in it, the canned kind. I know sometimes I will use these ingredients when covering someone elses recipe, but I really don’t like the flavor of cream of chicken soup.

This time though, I read the recipe and heard Sue’s voice ringing in my ears…”I wanted to see how you would change it.” So I thought about my challenge and how to best proceed next and out of sheer happenstance, I stumbled upon the most intriguing blog that I shared with you yesterday. It was a post where someone has adapted James Beard’s cream of chicken soup. An adaptation that I just had to try!

This is my version of this recipe with Sue’s ingredients listed in parentheses where I have subbed them. Make whichever version you are most comfortable with or mix them together!

Sort of Sue’s Chicken Lasagna.


about 6 lasagna noodles

16 oz sour cream

2 C cream of chicken soup (or 2 cans if you must)

1 6 oz can of black olives, sliced

2 C chicken breast (or two cans), cooked

2 C cheddar cheese, shredded

1 C grated parmesan cheese

3 cloves of garlic, minced (Sue subs granulated garlic, I would say 2 T would be enough)

1 medium onion, finely chopped

kosher salt and fresh cracked black pepper to taste

I also have to add some veggies to this one, so:

1 medium zucchini, thinly sliced (about 1 1/2 cups)

Boil water in a large stock pot. Add noodles and cook to package instructions. Or you can use the no boil noodles. Again prepare as directed on the package.

Preheat oven to 375.

In a large mixing bowl, combine all ingredients reserving 1/2 of the cheese to use as a topping. Spray a 9×13 baking dish with non-stick spray. Spread 1/3 of the filling on the bottom of the dish and cover with half of the noodles. Spread the next 1/3 of filling over the noodles and top with remaining noodles. Finish with the rest of the filling mixture and spread remaining cheese over that.

Cover with foil and bake for 45 minutes, making sure the foil is raised off the cheese so it does not bake together. Remove foil and bake 15 minutes more. Remove lasagna from oven and allow to cool 15 minutes before cutting.


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Filed under Casseroles/Bakes, Cheese, Chicken, Midwest Inspired, Pasta

Cream of Chicken Soup.

What did people do before the Campbell’s Soup Company? Well I suppose that they cooked. Cooked from scratch, with whole ingredients. I was inspired to make this scratch version of this soup when I was challenged to make my family friend Sue’s chicken lasagna “my way”.  I will post the lasagna tomorrow.

I have never liked condensed cream of chicken soup. It just tastes off to me. So I began to wonder, what does homemade cream of chicken soup actually taste like? Did it exist before the red and white can made it a kitchen staple? It must have, though a quick internet search has revealed no history on invention the dish.

While its origins remain a mystery, it is a mystery no more that the humble cream of chicken soup does not have to taste terrible, like the inside of an aluminum can! This creamy and nutrient rich soup turned out great. I used what I needed for the lasagna and froze the rest in pint and quart jars for easy use when needed (much like the convenience that the can offers). If you are feeling ambitious you should give this one a try. You could even add some orzo or rice and made a nice, well rounded, creamy soup to be eaten as a stand alone dish.

I adapted this from Nourished Kitchen, who adapted it from the great James Beard. You could make this same soup with store-bought stock, it just might not have the depth you will achieve by making it yourself. Also, if you want to make a stock from chicken bones and used pre-cooked chicken to make the soup, you could do that.

Cream of Chicken Soup.


4-5 lb whole fryer chicken

1 leek

1 T sea salt

1 t black peppercorn

2 bay leaves

4-5 sprigs of fresh thyme

2 cloves of garlic, crushed with side of knife

4 stalks of celery, including leaves

4 large carrots, including tops

2 small/medium yellow onions

2 T butter

6 egg yolks (you can freeze the egg whites or use them the next day for egg white omelets!)

2 C heavy cream

Remove chicken from package and pat dry. Remove giblet package and discard or freeze for later use. I used the neck in this dish by adding it to the pot to make the broth. Place the chicken in an 8 quart stock pot. Cut leek into large sections and rinse well. Add to the stock pot. Add peppercorns, salt, thyme, garlic, bay, carrot tops, celery leaves, and one onion (cut in half) to stock pot. Cover everything with cold water. Heat pot to a boil, cover and reduce heat to medium-low and simmer for two hours, or until the chicken is nearly falling apart tender.

Remove the chicken from the pot and allow to cool. Remove solids from pot. Strain broth through a sieve and put it back in the stock pot. Simmer broth uncovered, over medium heat as you prepare the vegetables.

Finely chop carrots, celery and onions. Sauté in butter over medium heat until vegetables are tender, 5-10 minutes.  Remove from heat and allow to cool. When chicken is cool enough to handle, break it down and chop it. Reserve bones for another batch of stock (I went ahead and just made this at the same time since everything was already out). Place chicken and vegetables in a food processor and pulse until finely chopped.

Beat egg yolks in a bowl and slowly add a few spoonfuls of stock to temper the eggs. Add egg mixture to the stock. At this time you can also add the chicken mixture. Season with salt and pepper as needed. Slowly add the cream.


**Just a note about my observations of this recipe, it is not as thick as you would think if you are used to condensed soup, it is much thinner as it is broth based, still wonderfully tasty, but if you want to thicken it up as a replacer, I would suggest adding a big roux and refrigerating the soup to solidify, then try it out. I have not tried this so if you do and it does not work please let me know.


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Filed under Chicken, Gluten Free, Grain Free, Outside of the Box, Soup/Stew

Pretzel Crusted Chicken Strips.

So there are a lot of great pairs out there. Cheese sticks and marinara, pickles and dill, bread and butter. One great pair, in my opinion, is beer and pretzels. Beer and pretzels are precisely what inspired this beer marinated, pretzel crusted, fried chicken strip! A traditional bar favorite, wrapped up into one yummy snack!

Pretzel Crusted Chicken Strips.



1 C hefeweizen beer (I used Occidental Brewing Co)

1 T sweet hot mustard

1 clove of garlic, finely chopped

1 t fresh rosemary, minced

2 chicken breasts with tenderloins

Combine marinade ingredients in a quart sized resealable plastic bag or small tupperware. Cut tenderloin from each breast. Cut each breast into three equal pieces (if they are really big you might want to do four). Add chicken and seal bag. Marinate in the refrigerator for 2 hours to overnight.

Chicken Strips

1/2 C flour

1 T kosher salt

1/2 T fresh cracked black pepper

2 T honey mustard, heaping

1/4 C hefeweizen beer

2 t hot sauce (optional)

2 C unsalted pretzels (measure before they are crushed)

3 C neutral oil (I used canola)

flake salt

Combine flour, salt and pepper in a shallow dish. Combine mustard, beer, and hot sauce in a second dish. Place pretzels in a plastic bag and crush with a mallet, or use a food processor to crush, taking care not to over pulverize the pretzels. Place in a third shallow dish.

Heat oil in A 10 inch wide, deep skillet over medium-high heat until a temperature of 350 is reached. While the oil is heating, prepare your strips.

Remove chicken strips from marinade and shake off excess moisture. Dredge strips in flour, making sure to coat the chicken entirely. Next dredge strips through mustard mixture. Finally, roll each strip in the pretzel mixture allowing the moisture from the strip to soak into the pretzels to ensure they really stick to the chicken.

Add strips to the hot oil and fry for 3 minutes. Using thongs flip chicken and cook for 3 minutes longer. Drain on paper towels.

Sprinkle with flake salt, allow to cool for 5-10 minutes and serve.


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Filed under Beer, Chicken, Dairy Free

Orangey Salt & Pepper Roast Chicken.

Recently I made my first BBQ sauce and I wanted something full of flavor that would not compete with the sauce to put it on, like this one might have. I came up with this simple and straight forward roast chicken to be my canvas. It worked out perfectly because I was to be out-of-town. I roasted the chicken and broke it down and left it in the fridge next to the sauce for the hubs to nosh while I was gone…Don’t worry, I snuck some before I left! The BBQ sauce was ok, but I will have to try again before I share.

Simple Salt & Pepper Roast Chicken.


4 lb fryer chicken

1 T unsalted butter

1 orange

2 t kosher or flake salt (I used flake)

1 t fresh cracked black pepper

1 sprig of rosemary

1/2-1 T olive oil

a dash more salt and pepper

Preheat oven to 350.

Slice the orange into at least four 1/8 inch thick rounds and set on a cutting board. Liberally salt and pepper one side of the orange rounds. Reserve the remaining orange for the cavity. Remove the giblets from your chicken and pat dry with paper towels. Carefully separate the skin from the breast and rub 1/2 tablespoon of butter on each breast. Place two oranges, salt side to the breast of the chicken under the skin on each breast.

Please remaining orange and the rosemary in the cavity of the chicken. Put the chicken in a 9×13 roaster, tuck wings under, and tie legs together. Drizzle the chicken with olive oil and sprinkle with salt and pepper.  Add one cup of water to the roasting pan (use broth if you are going to make gravy and increase to two cans). Place in oven and roast for 80 minutes or until juices run clear and thermometer placed in the thickest part of the thigh reads 165. Allow to rest 20 minutes before carving. Dress with gravy or your favorite sauce of choice.


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Filed under Chicken, Dairy Free, Gluten Free, Grain Free

Chicken Lettuce Cups.

The garden bounty continues. Right now we have a lot of butterhead lettuce that we are munching through. I have never made lettuce cups before, but thought that it would be the perfect opportunity give it a whirl. We also finally have peas. You might recall that I planted Oregon Sugar Snow Peas back at the beginning of March and we are very excited to be harvesting off them already. The cool weather mixed with a few choice, sunny days has led to a nice tender crop to enjoy as the season changes.

I decided to do an Indian inspired chicken marinade and to toss it with the veggies too. This ended up being a very light dinner that I might consider adding some wheat or kamut berries to next time. I know the point of the lettuce cup is to avoid the bread, but I was really looking for something of a different texture here. However, the marinade flavors were really great and something I would like to try again, maybe on some skewers.

Ingredients (serves 2)


1 chicken breast

1/4 C olive oil

1/4 C balsamic vinegar

2 cloves of garlic, finely chopped

1/2 t kosher salt

1/2 t fresh cracked black pepper

1 t sugar

1 t yellow curry powder

1 T chives, chopped

Combine the marinade ingredients in a medium bowl, mixing with a fork. Put 1/8 cup in an air tight container and store on the counter (no longer than overnight). You will use this reserved amount for the veggies when you grill tomorrow. Put the rest of the marinade in a plastic quart size bag with the chicken breast and seal (air removed). Store overnight in the refrigerator.

Lettuce Cups

1 marinated chicken breast from above!

3 oz pea pods, cut in half

1 small crown of broccoli, cut into flowerettes

6 medium crimini mushrooms, diced

1/4 small red onion, sliced

1/8 C marinade reserved from above

6 butterhead lettuce leaves

In a medium mixing bowl combine vegetables and reserved marinade, tossing to coat. Set aside.

Grill chicken over medium-high heat (400 degrees or so) for about 5-8 minutes on each side. Remove and allow to rest while you grill the vegetables. Using a grill basket, grill vegetables over medium-high heat until the vegetables are the doneness you prefer, we do about 15 minutes. Remove veggies from the grill and place back in the mixing bowl. Set aside.

Dice chicken into bite sized pieces and add to the veggies. Toss to combine. Fill each lettuce leaf with a large spoonful of the chicken mixture. Each cup should be about 2-3 bites.


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Filed under Chicken, Dairy Free, Edible Plants, From the Garden, Gluten Free, Grain Free, Indian Inspired, Vegetables

My Chicken Cordon Bleu.

I distinctly remember the first time I made cordon bleu. My college roommate and now best friend and I decided this was the dish to make for company. Preparing to have her aunt over to our house for dinner we thought about what to make, thumbed through magazines for ideas and settled on chicken cordon bleu. I know we followed a recipe, but I have no idea which one it was.

Over the years I have made this dish many times, but never again with a recipe. So in case you want to try it, this is my rendition of chicken cordon bleu. I claim nothing French or by the books about this dish, it is just what I put together and call cordon bleu.

Ingredients (serves 4)

1/2 C Italian bread crumbs

2 T Italian parsley, finely chopped

2 cloves of garlic, finely chopped

1/3 C flour

1 t kosher salt

1 t fresh cracked black pepper

1 egg, beaten with 2 T water

4 chicken breasts

4 slices of thin sliced prosciutto

1-2 oz shredded Gruyère cheese (can sub swiss)

.5 oz freshly grated parmesan cheese (about 4 tablespoons)

Preheat oven to 375. Combine parmesan, bread crumbs, parsley, and garlic in a low edged dish. Set aside. Combine flour, salt and pepper in a second low edged dish. Set aside. Place egg and water in a third container and beat. Set aside.

Place each chicken breast between a large piece of plastic wrap and fold it over. Using a meat-tenderizer pound the meat out to a thickness between 1/4 and 1/2 inches. Working with one breast at a time, lay out one piece of prosciutto on the chicken, add 1/4 of the Gruyère cheese and roll up, sealing the roll with toothpicks. Set on a meat board.

Move your three containers into a line starting with the flour, then the eggs, then the bread crumbs. At the end of your assembly line place your baking sheet. I line mine with a silpat. Working with one breast at a time, dredge each through the flour, making sure to fully coat the meat. Then dunk in the egg, again making sure to coat it completely. Finally you want to cover it in bread crumbs. This works best if you set the egg covered breast in the bread crumbs and pull more up to cover the whole thing. Let the breast sit there for about 20 seconds allowing the egg to absorb into the bread crumbs. Pull more up as needed, pressing it into the chicken. Roll the chicken and repeat.

Place completed breasts on your baking sheet and place in oven for 20-25 minutes. You can use a meat thermometer if you want to check that you hit 165 or you can use the press method like I do. So long as the juices are clear and the meat doesn’t “give” very much it is done. But I say if you are new to baking chicken, try the thermometer and when you hit 165 press your thumb into it so you can see how it feels.

Remove from oven, remove toothpicks and serve.



Filed under Cheese, Chicken

Lemon Herb Chicken Salad.

Summer is the season for salads, potato, macaroni, cole slaw, the list goes on and on. I started my summer salad season with chicken. This is a zingy salad with a base of moist, tender oven roasted chicken.


12 oz lemon herb roast chicken

4 slices bacon, cooked

1/4 C celery, finely chopped (2 small stalks)

2 T chives, chopped

1/4 C high quality mayonnaise

1 t yellow mustard

1 t cider vinegar

1/8 t celery salt

1/4 t kosher salt

1/4 t pepper

2 t sugar

Remove skin from and chop 12 oz of oven roasted chicken, place in a medium mixing bowl. Chop four slices of cooked bacon and add to chicken. Add celery and chives and toss to mix. In a small bowl combine mayonnaise, mustard, vinegar, celery salt, kosher salt, pepper and sugar with a fork. Add dressing to chicken and mix to combine well. Refrigerate for at least an hour before serving, overnight if possible.


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Filed under Chicken, Gluten Free, Grain Free, Salad