recipes

Chicken Tortilla Soup from Pamela Kazmierczak

Chicken Tortilla Soup from Pamela Kazmierczak

This slow cooker soup is best in the winter — or any other time you find yourself craving it.
 
Portions:4
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Ingredients

  • 2 boneless chicken breasts whole
  • 12 ounce can stewed tomatoes
  • 8 ounce can enchilada sauce
  • 1 green chili pepper deseeded and chopped
  • 1 yellow onion diced
  • 3 cups chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 tablespoon dried cilantro

Instructions

  • Spray the insert a slow cooker with nonstick cooking spray.
  • Add the chicken, tomatoes, enchilada sauce, onion, and green chili to the insert.
  • Pour in the broth and season with the cumin, chili powder, and cilantro.
  • Cover and cook on high for four hours.
  • Uncover and shred the chicken with two forks.

Notes / Tips / Wine Advice:

Serving Suggestion:
Top with crunchy tortilla strips and cheese before serving.
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Course Chicken / Soup / Torttilla

Chicken and Rice Soup from Pamela Kazmierczak

Chicken and Rice Soup from Pamela Kazmierczak

Another recipe for the slow cooker, this hearty dish will be nearly ready by the time you get home.
Portions:4
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Ingredients

  • 4 cups chicken broth
  • 1 cup fresh chives chopped
  • 1 pound chicken breast cubed
  • 3 tablespoons garlic minced
  • 1 green bell pepper diced
  • 1 cup mushrooms diced
  • 1 cup instant brown rice

Instructions

  • Combine the broth, chives, chicken, garlic, pepper, and mushrooms in an oiled slow cooker insert.
  • Cover and cook on high for six hours. Add the rice and cook for an additional 10 minutes, stirring several times.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve alongside a garden salad to complete the meal.
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Course Chicken / Soup

Chicken and White Bean Chili

Chicken and White Bean Chili

Prepare this slow cooker recipe before going to work and save yourself the trouble of cooking dinner after a long day.
Portions:4
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Ingredients

  • 1 pound chicken breast cubed
  • ½ onion diced
  • 4 tablespoons garlic minced
  • 2 cans great northern beans 12 ounces each
  • ½ cup chicken broth
  • 12 ounce can stewed tomatoes
  • 12 ounce can corn
  • ½ cup pickled jalapeño peppers
  • 2 teaspoons cumin
  • 1 teaspoon cayenne pepper

Instructions

  • Spray the slow cooker insert with a nonstick cooking spray.
  • Add the chicken, onion, garlic, beans, broth, tomatoes, corn, jalapeños, and spices to the insert.
  • Stir the ingredients together, then cover and cook on low for eight hours, or until chicken is fully cooked.

Notes / Tips / Wine Advice:

Serving Suggestion:
Sprinkle your favorite shredded cheese over the chili before serving.
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Course Chicken / Chili / Vegetables

Lemon Olive Chicken

Lemon Olive Chicken

This is a succulent dish that will impress your dinner guests – and family.
 
Portions:4
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Equipment

Ingredients

  • 2 pounds bone-in chicken breast
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 lemon sliced
  • ½ cup kalamata olives pitted

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Season the chicken with the salt and pepper.
  • Heat the oil in a frying pan over medium-high heat.
  • Brown the chicken on all sides.
  • Transfer the chicken to a greased sheet pan.
  • Bake for 20 minutes, or until chicken is cooked through.
  • At the same frying pan, add the lemon and olives, heating through.
  • Serve the lemon and olives over the chicken.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with mashed potatoes and green beans to complete the meal.
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Course Chicken / Fruit

Hoisin Chicken

Hoisin Chicken

Shake up your taste buds with this savory recipe.
Portions:4
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Ingredients

  • 2 pounds boneless chicken breasts whole
  • 1 tablespoon canola oil
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup hoisin sauce

Instructions

  • Brush the chicken breasts with the oil; season with the salt and pepper.
  • In a greased frying pan over medium-high heat, cook the chicken, turning every few minutes to ensure even cooking.
  • In the final few minutes cooking, brush both sides the chicken with hoisin sauce.
  • When chicken is cooked through, remove from heat.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with a baked sweet potato to complete the meal.
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Course Chicken

Chicken Chipotle Wrap

Chicken Chipotle Wrap

Wrap meals are extremely versatile. Customize wraps with your favorite ingredients and condiments.
Portions:4
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Ingredients

  • 1 pound chicken breast cubed
  • 1 cup chipotle salsa
  • 1 package flour tortillas
  • 1 cup shredded cheddar cheese
  • 2 cups iceberg lettuce

Instructions

  • Cook the chicken completely over medium-high heat in an oiled skillet.
  • Remove from heat and set aside.
  • Spread the salsa over the tortilla.
  • Add the chicken.
  • Sprinkle the cheese and lettuce, then wrap up the tortilla.

Notes / Tips / Wine Advice:

Serving Suggestion:
This makes a great dinner on the go if you’re working late or have somewhere you need to be in the evening.
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Course Chicken / Wrap’s

Chicken and Black Bean Wrap

Chicken and Black Bean Wrap

Lighten up with this fun and simple meal.
 
Portions:4
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Ingredients

  • 1 pound chicken breast diced
  • 1 package whole wheat tortillas
  • 1 avocado peeled, pitted, mashed
  • ½ onion chopped
  • ¼ cup fresh cilantro
  • ¼ cup pickled jalapeños
  • ¼ cup black beans
  • ¼ cup corn
  • ¼ cup tomatoes chopped
  • 1 cup romaine lettuce

Instructions

  • Coat a skillet with nonstick cooking spray.
  • Over medium-high heat, cook the chicken completely.
  • Remove from heat and set aside.
  • Spread a tortilla with avocado.
  • Sprinkle cilantro, jalapeños, beans, corn, tomatoes, and lettuce over the tortilla.
  • Add the chicken and wrap.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with salsa and sour cream.
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Course Chicken / Vegetables / Wrap’s

Grilled Cheesy Chicken

Grilled Cheesy Chicken

The grilled cheese sandwich grows up with this decadent but simple recipe.
Portions:4
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Ingredients

  • 1 tablespoon olive oil
  • 1 chicken breast sliced
  • 1 tablespoon butter
  • 2 slices sourdough bread
  • 1 tablespoon pesto
  • 1 slice mozzarella cheese
  • 1 slice Colby jack cheese
  • ½ Tomatoes sliced

Instructions

  • Heat the oil in a skillet over medium heat.
  • Cook the chicken completely.
  • Remove the chicken from the skillet.
  • Butter one side of each slice of bread.
  • In the same pan, oiled again, if necessary, toast the bread.
  • On the side not buttered, spread the pesto.
  • Place the mozzarella on one slice and the Colby jack on the other.
  • Add the tomato and chicken to one side.
  • Close the sandwich.
  • Continue to turn the sandwich until the cheese melts.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve alongside a cup of tomato bisque to complete the meal.
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Course Cheese / Chicken

Chicken Skewers

Chicken Skewers

No need to fire up the grill for this delicious treat. A stovetop is all you require to recreate this summer favorite anytime.
Portions:4
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Ingredients

  • 1 pound chicken breast cubed
  • 1 cup red bell pepper cubed
  • 1 cup zucchini cubed
  • 1 cup mango cubed
  • ⅓ cup olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon dried oregano

Instructions

  • Spear the chicken, pepper, zucchini, and mango on a wooden skewer, continuing with the pattern until the skewer is full. Repeat with other skewers until all the ingredients are used.
  • In a bowl, stir together the olive oil, lemon juice, and oregano.
  • Brush the mixture over the skewers.
  • Spray a skillet with nonstick cooking spray.
  • Over medium-high heat, cook the skewers, turning occasionally, until the chicken is cooked completely and the other ingredients are browned.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve with corn on the cob for a complete meal.
Alternate different vegetables, like onion or mushrooms, for a variation.
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Course Chicken

Chicken and Curry Soup

Chicken and Curry Soup

This exotic dish is a fresh taste on traditional chicken soup.
Portions:4
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Equipment

Ingredients

  • 1 tablespoon olive oil
  • ½ onion diced
  • 1 pound chicken breast diced
  • 1 tablespoon dried ginger
  • 3 teaspoons curry powder
  • 1 cup apple cider
  • 1 sweet potato cubed

Instructions

  • Heat the oil in a saucepan over medium heat.
  • Cook the onion until translucent.
  • Add the chicken and brown lightly.
  • Stir in the ginger and curry powder.
  • Pour in the cider, then four cups of water and the sweet potato.
  • Boil, then simmer until everything is tender and the chicken is cooked through.

Notes / Tips / Wine Advice:

Serving Suggestion:
Serve a side salad to complete the meal.
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Course Chicken / Soup