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Thursday, April 17, 2014

Green Chile Chicken Soup

Much to many people's dismay, the weather is still adding 
enjoyment to a delicious bowl of soup.

I live in Arkansas and we are still having those days. 
I actually have no problem enjoying soup anytime of the year, 
but you know what I mean.


Anyway, I made this soup last night and it was awesome.
I'ts kind of the middle ground between soup and stew. Chunky with veggys and just a slight thickness, not to mention the great flavor, from adding masa corn flour.

Hearty, flavorful and low in fat. Just a great bowl of soup,,,,,or stew! 

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Green Chile Chicken Soup

2 cups chicken, cooked and chopped
1 tbsp olive oil
1 onion, chopped
1 celery stalk, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 large bay leaf
Salt and Pepper
4 cups chicken stock
1 tsp cumin
1 tsp adobo seasoning
1/2 tsp chile powder
1 tsp oregano
10 oz can tomatoes and green chilies, I used mild
7 oz can green chilies, chopped
15 oz can of white beans, drained & rinsed, I used Great Northern
1 cup frozen or fresh corn
2 tbsp masa corn flour
1/4 cup fresh parsley chopped

Heat up oil over medium heat in a large pot. Saute onion, celery, carrot, garlic and bay leaf with a pinch of salt and pepper until it starts to soften. Add stock and simmer until vegetables are tender. Stir in all remaining ingredients (including chicken) except masa and parsley. Bring to a simmer; stir in masa and simmer 3-4 minutes. Check for seasoning, adding salt/pepper if desired. Stir in parsley, turn off heat and cover. Let sit 10 minutes or until ready to serve.

Serve with toppings of your choice. Avocado, cheddar cheese and sour cream was amazing.

Thursday, March 13, 2014

Chicken Artichoke & Broccoli Orzo Skillet

I never get tired of recipes like this.

Fast to throw together with easy clean up.


It was delicious!

I was going to call it Cheesy  Chicken Artichoke & Broccoli.... but 
I didn't want to give the wrong impression.

It has just enough cheese to pull it all together and add another level of flavor, 
but not enough to add a lot of extra fat and calories.

It was pretty perfect,,,, IMHO.

Linked with Weekend Potluck & Foodie Friday.

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Chicken Artichoke & Broccoli Orzo Skillet

2 tbsp olive oil
1 large onion, chopped
Pinch of red pepper flakes
3 cloves garlic, chopped
Salt and Pepper
1 cup Orzo
2 cups chicken broth
1 1/2 cups cherry tomatoes, halved
7.5 oz marinated artichoke hearts, drained & rough chop
2 cups broccoli florets
2 oz cream cheese, reduced fat if desired
3 tbsp feta, crumbled
1 cup chicken, cooked and chopped or shredded
Parmesan Cheese, fresh grated

Heat olive oil over med. heat in a large skillet; saute onion and pepper flakes until softened, 4-5 minutes. Add garlic with pinch of salt and pepper, continue to cook 2-3 minutes. Stir in orzo and cook, stirring often another 2-3 minutes.

Add broth, tomatoes, artichoke hearts and broccoli. Bring to a simmer; cover and cook 4-5 minutes. Stir in cream cheese, feta and chicken until cheese is melted and combined. Bring back to a simmer, cover, turn off heat and allow to sit 15 minutes or until orzo is al dente. Serve with fresh grated parmesan cheese.


Saturday, March 1, 2014

Chicken, Turkey Sausage & Shrimp Jambalaya

I got up close and personal with this Jambalaya the other evening.

It was a totally satisfying event and took minimal effort. One pot and done! 


I think everyone should give it a try.

Linked with Foodie Friday and Weekend Potluck.


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Chicken, Turkey Sausage & Shrimp Jambalaya

2 chicken breast, boneless and skinless, cut into bite size pieces
Spice mix
7 oz smoked turkey sausage, cut into bite size pieces
2 stalks celery, chopped
1 green or red pepper, chopped
1 large onion, chopped
2 bay leaves
1 tsp oregano
1 tsp thyme
1/2 tsp onion powder
4 cloves garlic, chopped
1 1/2 cups chicken broth
1 10 oz can of tomatoes & green chilies, (Ro-tel)
Several splashes of favorite hot sauce, I like Frank's
1 1/4 cup long grain rice
1/2 lb large shrimp, peeled and deveined
Handful of fresh parsley, chopped

Spice Mix:
1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp smoked paprika
Seasoning salt and Pepper

Stir together spice mix; sprinkle over chicken pieces and stir to coat.

Heat 1 tbsp olive oil over medium heat in a large heavy bottom pot with fitted lid. Add chicken pieces and brown. Your just trying to get a little color on it, no need to cook through. You may need to do this in 2 batches. Remove chicken with a slotted spoon and set aside.

Add sausage to same pot, with more oil if needed, and brown. Remove to the same bowl as the chicken.

With more oil if necessary, add celery, pepper and onion to the pot. Cook until softened; add bay leaves, oregano, thyme, onion powder and garlic. Stir to combine and continue cooking 2-3 minutes.

Stir in chicken broth, tomatoes and chilies, and Frank's (if using). Bring to a boil. Add rice, cover, reduce heat and simmer 15 minutes. Add chicken and sausage (with any juices); return cover and continue to simmer for 15-20 minutes or until rice is tender. Turn off the heat; add the shrimp and parsley, stirring to combine. Replace cover and let sit 10 minutes to allow shrimp to cook.

Serve with more hot sauce and fresh parsley, if desired.