Lemony Chicken Tortellini Soup

I'm very behind in my posts & for that, I apologize. This past week was a total wash for me. Between losing a week of work time due to spring break & then a whole house full of sick people, it's been pretty much impossible to get anything done.
Because we had so much sickness last week, I wanted to make some chicken noodle soup. But, I didn't want to make it the way I usually do...which pretty much takes the whole afternoon. I wanted something easy & quick, but I didn't have any frozen stock on hand. So, I came up with what will now be my "weeknight" chicken soup!
It's easier because instead of boiling chicken for hours to get a flavorful stock, I started off with a bit of store-bought chicken broth, combined with water. I also added in some aromatics, in the form of some onion, lemon & star anise...which resulted in a pretty good base for soup in less than half the time. The star anise added a subtle sweetness to the soup, but was not at all an overpowering licorice flavor.
I added in the typical things my kids love in their soup...shredded chicken breast, carrots, pasta & of course...parsley {which is more for me, because I love the flecks of green in there}. This time, I used tortellini...specifically Barilla spinach & cheese tortellini. I have no idea if the spinach in those delicious little bits of cheesy pasta adds any nutritional value, but I have to tell you that my kids had no idea they were eating something with spinach in it! But, of course, you can use any pasta you'd like here...plain cheese tortellini would work well too.

Thai Chicken & Noodles

I saw this salad featured on one of my favorite food blogs, Dinner: A Love Story last week & knew immediately I had to make it. First, because it's reminded me of an Asian salad I used to eat on a very regular basis when we lived in Brooklyn. It was my favorite item on the menu at a place called Cambodian Cuisine, in Fort Greene, BK...about a block from our old apartment. Unfortunately, the restaurant no longer exists...which, makes my memory of this dish nothing more than a memory at this point.
Secondly, the marinade is similar to the marinade I use for Chicken Satay, which is a favorite with the Bozos...so, I knew they would love this. The fact that the veggies are raw in this salad was something I knew would also meet their approval. They both love cucumbers & carrots...but do not like cooked vegetables. For anyone else out there with picky eaters, meals like this are great because you can pick & choose what elements you add...and, each person can make their own salad to suit their taste.
Finally, this meal is healthy & quick...making it an ideal weeknight dinner.

Mustard Chicken Salad

January, for myself & many out there, means it's time to start losing those holiday pounds. As promised, I have some healthy alternatives on the horizon. I am not doing anything as extreme as last January, when I was doing the Goop Detox...man, that thing was torture. But, I am low-carbing it.
This salad is full of flavor & I definitely didn't feel like I was missing out on a thing. I did adapt the original recipe to make it more low-cal...cutting back on the fat & upping the vegetables. I love that it's packed full of veggies & the mustard in the dressing gives it some tang & spice.
It would also make a great weekday lunch. All the components of the salad can be made ahead of time & dressed right before serving.

Chicken Cashew Curry

I keep my enormous Le Creuset pot in the basement, because I don't have room for it in my kitchen. It had collected quite a bit of dust, just sitting there all spring & summer. This is my first cold weather recipe this winter & it couldn't have been more perfect. With this delicious curry, there is no need to order Indian takeout. In fact, it's probably the best chicken curry I've ever tasted...amazing!
I found it in the top-rated section of Epicurious. If you are ever struggling to come up with something to make for dinner, or a party, that's the place to look! How could you go wrong with something rated by 550 people? This four star recipe is just another confirmation of that fact. You won't be sorry you made it & if you love it as much as I did, it will go into your regular recipe rotation.
The Bozos even loved it! It took some convincing to get my 8 year old to give it a taste. But, afterwards, he called his little brother into the kitchen, saying, "You have to try this!! It looks really gross, but it's really good!" He's right. It does look a bit less than appealing, given the muddy color the curry powder gives the dish. But, don't let that deter you.

Pesto Pasta Salad with Grilled Chicken

As promised, more from Cooks Illustrated "30 Minute Meals" mag. How could I resist making this meal? It's perfect in every way. It's has all of your typical dinner food groups, all in one bowl. It can be served warm, room temperature, or cold. It tastes delicious the day of, or days after. It's simple, nutritious & quick.
Then, the sugar on top...everyone in my family will eat it! My Bozos love pesto, which is great for me, because I do too!
They finished school this week & I need all the help I can get keeping them entertained. So, I brought them both into the kitchen for this dinner...I even let my 8 yo. grill the chicken! Which, I'm pretty sure was the highlight of his life so far...along with making me coffee in the morning {Is this really happening?}.
If you've never served pesto to your kids & you're not sure how they will like it...this is a great start. As, this particular recipe for pesto is pretty mild. It contains more nuts than typical versions & less garlic. Not like the pesto I am used to, but so good!

Grilled Indian Butter Chicken

I was searching around the internets this week, looking for some grilled chicken ideas. I get bored of doing the same old thing, but in the summer, I love grilled chicken. When I saw the title of this recipe, I knew I would love it! Indian spices? Butter?
I was worried my kids wouldn't eat it, so I cut back on the hot spices a bit. They loved it! Bozo #2 said it was his favorite chicken ever...but, he says that a lot, so who knows.
It was a bit time consuming, but it needs to marinate a long time. So, you can prepare it when you have time & have it ready to grill on a busy weeknight.

Chicken Noodle Soup with Matzo Balls

I posted this recipe a year, or so back. I shot the pictures, at night, with flash. They were terrible. But, I posted it anyway, because I just love this soup.
So, I have decided to put it up again, with fresh photos & with some more clarity in the instructions.
I am not Jewish & don't have a Jewish grandma teaching me the right way to make matzo balls. I had an Italian grandma, who taught me how to make meatballs. But, I just love matzo ball soup & so do my kids! It's the ultimate comfort food & so good for you. Whenever I am sick, this is always what hits the spot.
This recipe is long. But, only because it includes all the components together. It can easily be adjusted, or built on, however you choose. You can make the stock ahead of time, or use store bought stock {not nearly as good, but okay}. You can use leftover chicken, or rotisserie chicken. You can use leftover bones & unused meat from a roasted chicken dinner to make the stock, instead of using raw chicken. You can use different veggies...potatoes, spinach, chard, parsnips, etc.
But, this is how I make chicken noodle soup with matzo balls.

Chicken & Dumplings

Oh, how I love chicken n' dumplings....let me count the ways.
This is by far my favorite comfort food. When Dh & I lived in Brooklyn, we used to go to this southern restaurant, called "Mama's". I would always order the chicken & dumplings and he would order the chicken fried steak. Sometimes, I find myself dreaming of those days & that delicious food. I had one of those days recently & decided it was time to make some.
I have used several different recipes in the past. But, this was the first time trying this one. The dumplings are probably the best damn dumplings I've ever had. The key to their yummy goodness is the addition of cornmeal. Something I have never even thought to do. It's fantastic!
I think he may have been exaggerating, but DH declared it the best dinner I've ever made.

The Goop Detox~Day Two

I've made it to Day Two. The first day was a success, minus having some black coffee. I got a massive headache from caffeine withdrawal. Doing this plan is hard enough & taking away my coffee is just not going to work. But, I am drinking it black...something I never do. So, I'm proud of that.
I actually liked the food. Most of it, I really liked. Other than the disgusting greens in the smoothie & the tolerable soup {not bad, just tolerable}.
I slept like I was in a coma last night. I awoke very groggy. Feeling like I had slept on a brick. I was so out of it, that I momentarily forgot I was on a cleanse. When I remembered, that bummed me out a bit.
I actually forgot to weigh myself yesterday. Which pisses me off. I would love to see if there was a difference today. I weighed today...so we'll see.
I'm not doing this for weight loss. Although, a girl won't complain about loosing a few. Because I know that it's all water weight & will jump right back on. But, I thought it would be a good jump start into something more livable. Plus, like I mentioned yesterday, my body needs a detox...from everything.

Some things she mentions, that I neglected to yesterday...
* She recommends deep breathing or gentle yoga during the cleanse.
* Take a couple of spoonfuls of extra virgin olive oil at night to help stimulate your liver to eliminate bile & keep its circulation flowing. {haven't done this yet}
* If your bowel movements get sluggish, you can accelerate things by drinking half a cup of castor oil {um, no thanks} or using a mild herbal laxative. Bowel elimination is paramount for correct detoxification.
* The skin gets rid of many toxins so it is important to sweat, either by exercising or taking a sauna.
* Make sure you eat whole organic foods, which have the best chance of having all the nutrients needed for your liver & general detoxification.
* Adjust the times to your schedule & the meals to your taste. Just be sure not to eat any of the foods I mentioned are off limits in yesterdays post.

DAY TWO:
7:00am {or upon rising}: A glass of room temperature lemon water
8:00am: Herbal Tea {for me, black coffee}
10:00am {breakfast}: Raspberry & Rice Milk Smoothie
11:30am: Coconut water
1:30pm {lunch}: Detox Teriyaki Chicken with Steamed Greens
4:00pm {snack}: Miso Soup with Watercress
6:00pm {dinner}: Pea & Basil Soup

Chicken Chili Verde

I have been busy lately with more catering jobs, closer together, than I've had in a long time. Which is great! This chili is going to be an hors d'oeuvre filling at one of them. Of course, I made enough so that we could eat it for dinner as well. It requires a bit of effort to prep & saute the ingredients. But, once that's done, it cooks itself. It can be stored in the fridge & reheated, or frozen. So, it's a great recipe to make a double batch of & freeze half for another day.

Tarragon Chicken Salad with Pecans & Cranberries

I got this recipe from my BIL years ago. I have made it endless times. Now, with a slight autumn update, by adding in some cranberries & pecans. I often serve it on a dense wheat bread, such as Eli's health loaf. But, it's also great in a pita, or on a green salad. It tastes even better as it sits, so make it ahead.

Begin by preheating the oven to 425 degrees. Take 2 whole bone-in, skin on chicken breasts & place them on a baking sheet. Drizzle them with olive oil & season generously with some kosher salt & pepper. Roast for 45 minutes, or until cooked through. When done, remove from the oven & let them cool to room temperature. Meanwhile, toast 1 cup of pecan halves in a skillet over medium heat for about 4 minutes, or until fragrant. Set aside.

Parmesan Chicken Cutlets

As I mentioned a few days ago, I love arugula salad served with chicken cutlets. So, here's a recipe for them. In my house, this is a favorite meal...especially, for DH. My MIL is the queen of chicken cutlets. She makes hers paper thin. I strive to make some as good as hers, but I've yet to be successful. Maybe one of these days...

Begin with 6 boneless, skinless chicken breasts. Trim the tenderloins off & reserve them for another use. This makes for a more uniform sized cutlet. Place the chicken between plastic wrap, or a in resealable plastic bag & pound to a 1/4" thickness.

Chicken al Mattone

This is the cover recipe from the September 2009 issue of Bon Appétit. I didn't realize until I started making it, that it was very similar to the Tuscan Lemon Chicken, from Barefoot Contessa I made a few months back.
It's a bit different, so I tried it anyway. I love that this recipe is roasted in the oven, versus the grill. It makes the house smell amazing & with the chilly weather, I love making it indoors.
"al Mattone", means "with a brick", and is traditionally cooked outdoors on a grill. I actually like this method even more.
Once again, you begin with a whole 4 pound chicken. The chicken must have the backbone removed & be flattened, or butterflied. It's much easier to have your butcher do this for you. However, doing it at home is easy too & is just a matter of trying it. It's also cheaper...this dish cost less than $4 & feeds 4 people.

Grilled Chicken with Honeydew Salsa

My sister, Emily is in town for the next few weeks. Which means I won't be home in my own kitchen. I will be spending most of my time with her at my Mom's house.
Tonight, I was in charge of dinner. My sister's request was something light & healthy. I was flipping through some of my cooking magazines, trying to get some inspiration & this is what we chose. It was delicious!

Grilled Chicken Kebabs

I picked up copy of "Summer Entertaining" magazine, by the people at Cooks Illustrated. It is full of delicious looking summer recipes. Lots of which are Mediterranean in origin. I tried this one first & it was a big hit. DH declared that I must make this on vacation this summer.

Chicken Satay with Peanut Sauce

I've made the marinade in this recipe countless times. I use it for making these Chicken Satay skewers, but also as a marinade for grilled chicken breast, or flank steak.
The Bozos love it & especially love eating off skewers. They call it "Chicken on a stick".
It's a great party appetizer too!
If you double the recipe, as I almost always do, it makes enough for a crowd...about 40-50 pieces. I like to make a big batch & freeze the cooked skewers for another time. They can easily be reheated in a 350 degree oven for about 10-15 minutes.

Tuscan Lemon Chicken

During the winter, one of my favorite Sunday night dinners is a roast chicken. This is a great summertime version. The recipe is from BFC's Back to Basics cookbook.
You will need a whole 3-5 pound chicken, which has been butterflied. You can do this yourself, or have your butcher do it for you.
Once your chicken is cleaned up, dry it off & season both sides with a generous amount of kosher salt. Then begin the marinade.

Start by putting 3 minced, cloves of garlic, in a large rectangular, oven safe, baking dish.

To the garlic, add a 1/3 cup of olive oil,

the grated zest from 2 lemons,

a 1/3 cup of freshly squeezed lemon juice,

a tablespoon of minced fresh rosemary leaves,

and a teaspoon of freshly ground black pepper.

Whisk the marinade up to combine.

Place the whole, flattened chicken in the dish & rotate a few times to coat evenly. Cover the dish with plastic wrap & chill for 4 hours, or overnight. Flip the chicken around a few times while marinating.

When you are ready to cook, preheat the grill.
Lay the chicken on the grates, skin side up. Turn the grill heat down to medium-low & place the dish you used for marinating on top of the chicken to weigh it down.
I wrapped mine in foil, because I didn't feel like scrubbing off a charred mess later on. You could also use 1-2 bricks wrapped in foil as well.

Depending on the size of your chicken, it will need about 15-20 minutes per side. Check on it occasionally to make sure it doesn't char too much. If it is, turn the heat down.
After it's flipped, place the weight back on for the other side.

Using a meat thermometer, check to make sure the chicken is cooked through. Remove from the grill & let it rest a few minutes, before slicing into serving pieces.
Arrange them on a platter & serve.

Tuscan Lemon Chicken

Tuscan Lemon Chicken
From Barefoot Contessa
Serves 2-3


1 (3 1/2 pound) chicken, flattened
kosher salt
1/2 cup olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
freshly ground pepper
1 lemon, halved

Season the chicken on both sides with 2 teaspoons kosher salt.
Whisk the olive oil, lemon zest, lemon juice, garlic, rosemary, & 2 teaspoons pepper in a small bowl. Put the chicken in a large baking dish, large enough so that it fits in flat. Pour the marinade over the chicken & flip to coat.
Marinate for 4 hours, or overnight. Flip the chicken occasionally while marinating.
When ready to cook, heat a grill on low heat.
Lay the chicken on the grill & place the dish you used to marinate on top of the chicken, to weigh it down. Cook for 15-20 minutes per side, or until cooked through. When done, tent with foil & let it rest for 10 minutes before slicing.
Click here for printable recipe.