Chicken/Turkey

Chicken and Broccoli Risotto

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Sometime you just have to make things work.

Sometimes you are up to your eyeballs in leftover chicken,
and broccoli that was on sale at the grocery store. Even more often the sink is
already piled high with dishes, and the idea of making more of a mess is in
fact terrifying.

Enter the one pan meal.

This kind of recipe is a life saver, since it’s a basic
risotto that you can toss basically anything that you have on hand in. It
tastes like it’s crazy complicated and heavenly, but in reality it only
required a cutting board, some warm broth, a big pot and a warm spoon, other ingredients
aside. An extra bonus is that is ready in just over 30 minutes. So basically it’s
perfect!

It is especially perfect when you have had a hard week at
work and your creative juices are flowing for a kind of awesome idea that you
had, which you have a very short timeline to slap together and get up on the
blog (Hint maybe?)

Let’s get back on track here and lets talk about this little trick I have. To keep your broth
warm just pop it in the microwave instead of have to pans on the stove at once.
It’s a little cheat that helps to keep the dishes down to a minimum. I have
also been known to just use room temperature broth, but that’s typically a
culinary no-no with risotto. Hey I’m human.

Leftover Chicken & Broccoli Risotto

1 tbsp olive oil

1 garlic clove, minced

½ a small onion, chopped

¾ cup Arborio rice

1 tsp fresh cracked pepper

2/3 cup dry white wine or chicken broth

2 cups chicken broth (warmed)

2 cups broccoli florets

1 cup shredded chicken

3 tbsp Parmesan cheese

In a large thick bottomed sauce pan heat oil over medium
high heat, and sauté onion, until it begins to turn translucent (about 3
minutes). Add rice, and pepper and stir until well blended. Add wine and stir constantly
until reduced by more than half. Stir in about half a cup of warm broth and
cook, stirring regularly until the broth has absorbed. Continue to add broth
and cook, while stirring until the rice has just become tender (about 20 minutes).
Stir in the broccoli, and chicken before adding the last of the broth. Once the
last of the broth has been absorbed stir in the parmesan cheese, and adjust
seasonings. (serves 4-6)

Leftover Chicken Croquettes with Smoked Cheddar & Squash Soup

By Jessica

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You may have noticed I have been into posting whole meals. I feel like it’s more real this way. Everything I post here is usually made right before we eat it. Occasionally I will make something ahead so I can get a good picture of it but it’s always eaten for dinner later or lunch the next day, besides some things just taste better after a few hours of sitting in the fridge, soups and stews especially.

What I’m getting at is that I hope you don’t mind that I do this sometimes. You know, bombard you with 3 or 4 recipes in one post. This is how we eat, what we eat all together I thought it might be helpful for people trying to come up with dinner menus, weeknight meals and other combinations. Plus I also get really excited about some of these recipes and combos and want to share them all at once.

This collection of recipes seems a little off at first glance but I’m telling you all the pieces fall nicely into place. The croquettes were developed out of necessity I have an abundance of leftover chicken, and we are kind of getting sick of chicken soup these days. My step mom Miss Amy has made these same croquettes before with turkey so I figured the same could be done with chicken. Now what do you serve with such a thing?
Squash soup of course! Chuck just really wanted it, and I really wanted Maple Walnut Salad Dressing, which goes so well with the smoked cheddar and apples, so let put it all together. What goes better together than soup and salad anyway?

The croquettes need liquid, whether it be gravy, salad dressing or some other kind of sauce it‘s definitely required because they are kid of dry
without it. They are a pretty blank canvas which I like because I wanted to taste more of the dressing; however you can jazz them up by adding some chopped up veggies or spices to the mix.

Leftover ChickenCroquettes

5 tbsp butter

3 tbsp flour

1 cup milk

2 cups cooked and minced chicken (you may want to use a food
processor)

½ cup bread crumbs

1 tbsp dried parsley

1 tsp salt

Preheat the oven to 375 degrees. In a sauce pan, melt the butter over medium heat, and whisk in flower.

Cook for 1 minute, whisking continuously.
Add milk whisking until well combined and cook for 1-2 minutes, until thickened then remove from heat and allow to cool. In a large bowl combine the chicken and cooled sauce, mixing well. The combination should be sticky, if it doesn’t start to form clumps then add a few bread crumbs a pinch at a time.

Sift together breadcrumbs, parsley and salt in a shallow dish or plate.

With your hands create hockey puckshaped disks. Coat the disks with the bread crumb mixture and place in a greased baking dish.

Bake for 30 or so minutes or until the croquettesbegin to turn a golden brown color.

Maple Walnut Salad
Dressing

¾ cups chopped walnuts

3 tbsp Apple Cider vinegar

1 tbsp extra virgin olive oil

3 tbsp pure maple syrup

Combine all ingredients in a small bowl or jar, then whisk or shake well to combine.

Squash Soup with Smoked Cheddar
and Apple

1 medium onion, peeled & chopped

1 tbsp extra virgin olive oil

1 medium roasted butternut squash, flesh only

½ cup apple cider vinegar

4 cups Low Sodium vegetable broth

1 medium apple, peeled and diced

1/3 cup apple smoked cheddar

In a large thick bottomed sauce pan heat oil over medium high heat and sauté onion until it begins to soften and become translucent.

Add squash and broth to the pan. Cook for 1-2 minutes then with an immersion blender or in batches blend until smooth.

Over medium heat add apple and smoked cheddar and cook for 5-6 minutes stirring regularly.
Adjust seasoning and serve warm with extra cheese for garnish.

Chicken Parm Meatballs & Homemade Tomato Sauce

By Jessica

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Back in January I stumbled on this post, and while the recipe was pretty awesome, I wasn’t ready to gripe about the cold yet. But seeing as how it’s now March and we are still, to put it in her words, in the midst of “unrelenting cold” I’m ready to succumb to the idea that I may in fact be ready for spring.

I also have to agree with her position on soup. We have been eating it quite a lot lately, and I’m so in the mood for something else, so why not recreate her recipe? The original version is pretty amazing, but I wanted something a little more week day friendly so I cut a few ingredients and simplified the steps a bit.

I also wanted to keep this recipe completely clean, so I added the recipe for my home made tomato sauce. I usually make this in big batches then freeze it in smaller quantities for later use, but if you are strapped for time you can use a store bought sauce just as easily, there are a lot of options out there. Also using a ready made sauce makes it a one pan meal, two if you make a pasta side like I did.

Chicken Parmesan Meatballs

1 lb ground chicken

1/3 cup whole wheat bread crumbs

1 egg white

3 tbsp grated parmesan cheese

1 tsp dried oregano

½ tsp salt

½ tsp pepper

1 tbsp extra virgin olive oil

Premade Sauce *** (recipe follows)

2/3 cup shredded part skim mozzarella cheese

2 or 3 large basil leaves, chopped

Parmesan cheese for garnish

Preheat the oven to 400 Degrees. Combine chicken,
breadcrumbs, egg, cheese and spices in a large bowl until evenly mixed. With your
hands shape the meat mixture into 1-2 inch balls. In a large oven proof skillet
heat oil over medium high heat, then add meatballs cooking for 5-6 minutes,
turning regularly. Once all sides are
browned add the sauce to the pan, making sure that the meatballs are covered.
Top with mozzarella, basil and a sprinkle of parmesan cheese. Place in the oven
and cook until the cheese is melted and the meatballs are cooked through (about
15 minutes). Serve warm.

Homemade Tomato Sauce

1 tbsp extra virgin olive oil

1 medium onion, peeled and chopped

1 small carrot, shredded

3 cloves of garlic, minced

3-4 large basil leaves

1 tbsp fresh Italian parsley

5 cups seeded, diced tomatoes (if jarred no salt added)

In a large thick bottomed sauce pan heat oil and saute
onion, and carrot for 2-3 minutes or until the onions begin to turn
translucent. Add garlic and cook for an additional minute. Stir in herbs and
cook for another 10 minutes or so. Blend until smooth with an immersion blender
or by transferring in small batches. Bring to a low simmer, cover and cook for
2-3 hours stirring regularly. Once simmered add salt and pepper to taste and
serve warm, or allow to cool and store. (will last for 3-5 days in the fridge
or a few months in the freezer)

Whats bringing you out of this cold winter blues?

Taco Pot Pie with Some Clean Alternatives

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

Sometimes I like to mix a little good with a little bad.

Times like these between work/home stress and the polar
vortex that has been slamming us we need a little comfort, but we don’t want to
slack of our goals entirely. So we compromise by adding a little bad to a
little good.

The result is usually pretty delicious. In this case it was
pretty much heaven.

It may not be the prettiest thing around but the flavor, and
the buttery wonder of that crust were to die for! I totally cheated and bought
a premade piecrust because well lazy. I work all day with dirty cranky men, so
sometimes it’s necessary to be kind to myself. You can use any pie crust recipe
you like that’s all a matter of your preference.

For a clean eating pie crust I like this one from TheGracious Pantry.
This recipe + this pie crust = a totally clean meal. Now what?! Isn’t it
exciting? Something that feels so bad is actually clean. CANIGETA AMEN!

But for those of us being ~~lazy~~ kind to ourselves at least
there’s comfort in knowing it’s not going to ruin our diet this week if we use a pre-made crust.Taco Pot Pie

½ tbsp extra virgin olive oil
1 small onion, peeled & chopped
½ lb ground chicken
2 tbsp clean taco seasoning (recipe fallows)
1 tsp corn starch
1 can no salt added diced tomatoes
2 oz low fat sour cream
1 can black beans, drained & rinsed
1 ½ cups frozen corn
3 oz low fat shredded cheddar cheese
2 premade pie crusts

Preheat the oven to 450. In a skillet heat oil and sauté
onion until it begins to turn translucent. Add chicken and cook until brown and
crumbled. Add taco seasoning and corn starch mixing until well blended the add
tomatoes with juices. Stir and cook for 3-4 minutes or until the sauce
thickens. Remove from heat. In a large bowl combine meat mixture, sour cream,
black beans, corn and cheese stirring well to incorporate. Lay one of the pie
crusts in the bottom of a prepared pie pan and press it down into the sides. Spoon
the meat and vegetable mixture into the crust. Place the other pie crust on top
and pinch the edges of the two crusts to close them. With a fork or knife poke
a few small hole in the top of the crust and place in the oven for 35 minutes
or so, until the top crust begins to brown. Let stand for 5-10 minutes before
serving.

This recipe is adapted from The Gracious Pantry. She’s got
some good stuff over there I tell you. The original recipe is comparable to
what you will find in store bought taco seasoning, but without all the extra salt
& chemicals. The recipe below has a few small changes based on what Chuck
and I like best. I usually make a double batch and keep it in an air tight
container with the rest of my spices. Having it on hand makes cooking anything Mexican
style a snap.

Clean Taco Seasoning

2 tbsp ground cumin
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp oregano

Combine all ingredients in an air tight container and stir to combine. Use as
desired for seasoning.

Garlic & Herb Chicken Legs

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This past weekend was a blustery one. Chuck and I spent most of our time cozily indoors. I was gung ho for spring cleaning, and after his hectic schedule at work he needed some r&r. There were a lot of video games, tea, beads, a few projects and some long baths. It was nice and quiet, we all need those kinds of weekends sometimes don’t we?

Meals can be the same way. Sometimes we need to take the simple route, and cook not only from the heart, but with ease and grace. I know it’s easier said than done and that sometimes we just feel like opening up a package of some frozen concoction, heating it and throwing it on the table. Sometimes it’s a struggle to get up and chop vegetables, marinade meats, and cook it all. But like everything else in life you get out what you put in, and even just a little effort goes a long, long way.

This recipe is made for ease, and simplicity while being full of flavor. Inexpensive chicken legs are the star of the show, marinated in a mouthwatering concoction of herbs then baked until crispy; they are a great pairing with nearly any side dish imaginable, though I usually prefer some kind of rice with it.

Sometimes to make this preparation even simpler I have been known to add a few chopped vegetables to the tray such as carrots, potatoes, parsnips, or squash while the chicken is cooking. After pulling it out of the oven the chicken is plated and the vegetables are scraped, along with all the juices and crispy bits on the tray into a bowl and tossed with a little lemon juice and some fresh herbs for brightness. And there you have a full well balanced meal that is full of flavor and richness with very little mess to
clean up afterward.

Garlic & Herb Chicken Legs

Prep time: 2 hours

Cook time: 60 mins

Total time: 3 hours

Serves: 4 to 6 Servings

Ingredients

6 cloves of garlic, crushed
2 tablespoons extra virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chopped fresh parsley (2 tbsp dried)
1 tablespoon chopped fresh basil (2 tbsp dried)
1 tablespoon chopped fresh oregano (2 tbsp dried)
8 large chicken Legs

Instructions

In a large plastic bag (or bowl) combine garlic, oil, vinegar, and herbs mixing well to combine.
Add chicken and toss to coat. Seal and refrigerate for at least 2 hours or as long as over night.
Preheat the oven to 375 degrees.
On a large sheet tray lay chicken skin side up and evenly spread out and roast in the oven for 45 to 50 minutes or until the juices run clear.
If the skin has not reached its desired crisp mess increase the heat to 425 degrees for the last 10 to 15 minutes.

Chicken/Turkey

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