Category: Chicken and Poultry
Soba Noodles with Sautéed Chicken, Mushrooms, and Spinach in Cream Sauce
| February 12, 2012 | Filled under Chicken and Poultry, Pasta and Noodles, Quick Weeknight Meals |
This recipe didn’t come out at all how I had planned for it to. I was expecting a delicate, milky sauce. Something almost chowder-like.
Instead, I took a bite and thought to myself… “I’ve had this before. But what on earth is it?” The taste was so familiar, but I couldn’t place it. I just kept thinking of college. Then it dawned on me – it tasted almost exactly like I remember Knorr/Lipton Alfredo Noodles tasting. You know the kind that come dehydrated in the little paper packet? I practically lived on them in college since they were cheap, easy, and could be made in a microwave. Of course this dish is way less processed and much more nutritious. It’s kind of funny how things like that work out. Read More
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Buffalo Chicken Chili with Blue Cheese Biscuits
| February 2, 2012 | Filled under Breads, Chicken and Poultry, Shawn's Favorites, Soups and Stews |
This post was sort of a disaster in the making. I’ve been meaning to finalize this recipe and take photos for the blog for a few days, but things kept getting in the way. Finally I decided that I’d had enough and nothing was going to get in the way of me getting the post ready. It was 8:30 by the time I got home after working late and running some errands (I had an expiring Groupon – couldn’t let it go to waste!), but I set out to make the chili anyway.
I shouldn’t cook when I’m exhausted. Read More
Buffalo Chicken Chili with Blue Cheese Biscuits
Serves 4.
Prep Time: 10 minutes
Total Time: 40 minutes
This spicy stew combines the comfort of chili with the flavor of chicken wings. Blue cheese laden biscuits are the perfect accompaniment.
I don’t keep tomato juice on hand, since I never use it. For this recipe, I used the juice from one can of whole peeled tomatoes. The tomatoes themselves can be reserved for use in another recipe.
Ingredients
- 1 pound boneless, skinless Chicken Breasts
- 2 tablespoons Flour, divided
- 2 teaspoons Chili Powder, divided
- 2 tablespoons Olive Oil, divided
- 1 clove Garlic, minced
- 3 Carrots, peeled and chopped
- 3 ribs Celery, chopped
- 1 small Onion chopped
- 1 can (15.5 ounces) Cannellini Beans
- Juice from 1 can (15.5 ounces) Whole Peeled Tomatoes (about 1-1/2 cups)
- 1/2 cup Water
- 1/4 cup Hot Sauce
- 1 Tablespoon Butter
- Blue Cheese Biscuits (See recipe below)
Preparation
- Cut the chicken breasts into bite-sized pieces. Toss with 1 tablespoon flour and 1 teaspoon chili powder. Heat 1 tablespoon of olive oil in a medium pot set over medium-high heat. Working in batches, add the chicken to the pan and cook for 4 minutes, or until lightly browned. Remove and repeat with remaining chicken.
- Add the remaining tablespoon of oil to the empty pan. Add the garlic, carrots, celery, and onion to the pan and cook for 5 minutes or until softened. Add the chicken, beans, tomato juice, water, hot sauce, and remaining chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat, add the butter, and stir until melted.
- Serve with blue cheese biscuits.
Blue Cheese Biscuits
Yields 12
Prep Time: 10 minutes
Total Time: 25 minutes
Ingredients
- 2 cups Flour
- 1-1/2 Tbs Baking Powder
- 1 dash Salt
- 2 tsp Sugar
- 4 tablespoons Butter
- 3/4 cup Milk
- 3 ounces Blue Cheese Crumbles
- 3 Green Onions, chopped
- Old Bay Seasoning
Preparation
- Preheat the oven to 400*F.
- Mix together the flour, baking powder, salt, and sugar. Cut in the butter — the mixture will have a fine, crumbly texture with pea-sized lumps of butter. Gently mix in the milk, cheese, and green onions. Drop scant 1/4 cup portions of the batter onto a cookie sheet lined with parchment paper or a silpat.
- Bake for 15 minutes, or until the edges of the biscuits turn golden brown and the tops are dry. Remove from the oven and dust with Old Bay.
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