Southwestern Sriracha Chicken Salad

My new favorite way to make grilled chicken is coating it in Sriracha Chili Sauce just before cooking. It gives the chicken SO much flavor with a hint of spiciness. You can use this sauce on a variety of different things such as: hot dogs, sauces, pastas, soups, chicken etc..

I made a large batch of grilled chicken with Sriracha this week and used it on a salad and nachos (as seen below) and we used the leftovers to make sandwiches for lunch.
**The recipe below calls for 1 package of chicken but you can double that if you would like leftover chicken for another use


Southwestern Sriracha Chicken Salad 
Makes 2 servings (plus extra chicken)

Ingredients:
1 package of thin sliced chicken breasts (use high quality natural chicken such as Murray's or Harvestland, it makes a difference in taste and texture)
1/4 cup Sriracha Chili Sauce
1 large head of romaine lettuce
1/2 cup cherry tomatoes-halved
1/2 avocado- diced
1/2 cup fresh or frozen corn (boil fresh corn for 5-10 minutes and defrost frozen corn)
1/4 - 1/3 cup canned black beans-rinsed well
3 scallions-cut into 1/2 inch pieces-both light and dark green parts
1/2 cup shredded or cubed cheddar cheese

1. Brush all sides of the chicken breast with Sriracha sauce. Coat a large no stick skillet with canola oil and bring to med-high heat. Cook chicken about 2-3 minutes per side until browned and cooked through. (I like to place a lid or something heavy on top of chicken to ensure its browning evenly.) Remove chicken and set aside.

2. To prepare the salad: chop 1 large head of romaine lettuce and place in a large serving bowl. Add cherry tomatoes, diced avocado, corn, scallions, black beans and cheese. (I like to roast my scallions in a 400 degree oven for 5-10 minutes until they start to turn slightly brown. Just make sure to coat them in a little olive oil before roasting. Allow to cool before adding to salad)

3. Slice chicken into strips and place on top of salad. Toss with dressing and serve.

For the dressing: I used the juice of 1 lime, 1 tbsp red wine vinegar, 3-4 tbsp olive oil, salt and pepper. You can use any dressing you like with this salad. A creamy avocado dressing would be great as well.

Smokey Lentil Soup

This soup is still on my stove top simmering away. I had to share this recipe with you right away because it came out  perfect. It's by far the best lentil soup I have ever made. I also wanted to make sure I wrote this recipe down right away, so I wouldn't forget what I did. I wasn't sure what to expect when I combined all the ingredients, but I am very happy with the results.

What makes this soup special is using the left over ham bone from the holidays. For those of you who are like me and do not love split pea soup, this soup is a great alternative for using a leftover ham bone. Simmering the bone in the soup gave a smoky flavor to the broth and each bite now has bits of the delicious ham.

If you don't have a leftover ham bone, you can still make the soup, it won't have that smokiness but it will still be a great lentil soup. Enjoy!!!

Health Benefits:
Lentils are among the healthiest foods available. One cup of lentils has 16 grams of fiber and 18 grams of protein. It is said that lentils can help lower cholesterol and are famous for protecting your heart. More benefits include unusually high in folacin and vitamin B.

Smokey Lentil Soup 
Serves 6

Ingredients:
Olive oil
1 medium yellow onion-diced
2 celery stalks-diced
1 baking potato-smal; dice
2 tsp tomato paste
1 1/2 cups tomato sauce (preferably homemade, recipe below)
1/4 cup fresh Basil-chopped
1/2 tsp crushed red pepper flakes
1 cup green lentils (rinsed and drained)
4 cups low sodium chicken broth
1 leftover ham bone
Salt and Pepper to taste

In a large stock pot, coat the bottom of the pot with olive oil and bring to medium heat. Add in onions, celery and potatoes and cook 8-10 minutes until softened. Stir frequently to prevent browning.

Add in tomato paste and stir for 30 seconds. Add in tomato sauce and stir to combine. Stir in chopped basil. Season with a pinch of salt, 1/2 tsp crushed red pepper flakes and a pinch of pepper.

Add in lentils and chicken stock. Nestle ham bone into the soup, partially cover and simmer for 20 minutes. After 20 minutes, remove the bone and cut any meat off the ham bone. Return any meat from bone back into the soup. Discard bone.

Cover and simmer for another 5-10 minutes.


Tomato Sauce:
In a medium sauce pan, coat with olive oil and bring to medium heat. Add in onions and cook until soft;8-10 mins. Add in 1 tbsp tomato paste and stir for 30 seconds. Add in 28 oz can of whole canned tomatoes. Using a potato masher, mash the tomatoes until sauce is a chunky consistency. Add in 1/4 cup chopped fresh basil. Simmer for 20 minutes, partially covered.

**You can add the chunky sauce to the soup or you can puree in a blender or food processor for other uses.

Spicy Chipotle Sweet Potato Soup

I love this soup. I make a big batch for dinner and eat the rest for lunch the next few days. This soup is very healthy and filling at only had 156 calories per serving. You can adjust the amount of spice according to your taste. I used 1/2 can of chipotle peppers in adobo sauce and it comes out pretty spicy. If you do not like spicy food, I would suggest only adding 1/2 to 1 of the chipotle peppers, you can always add more later on.

The original recipe calls for 7 cups of store bought chicken or vegetable broth. I sometimes find it easier and cheaper to make the stock myself, especially if you have some vegetables you need to use up in the refrigerator. See a recipe for vegetable stock below.

I made this soup kid friendly by adding the spice later on. In step 2, I left out the chipotle peppers and continued to boil the potatoes until tender. I scooped out a serving for Layla and pureed it in the food processor and set it aside. I then added in the peppers and continued with the recipe. To make it even easier you can find cans of the chipotle peppers in adobo sauce already pureed.

Spicy Chipotle Sweet Potato Soup
Makes 8 servings (adapted from Martha Stewart: Everyday Food Light)

Ingredients:
1 tbsp olive oil
1 medium onion-chopped
2 tsp ground cumin
4 medium sweet potatoes (2 pounds) peeled and cut into 1" pieces
1/2-1 canned chipotle pepper in adobo sauce- chopped (add more or less to taste)
7 cups of vegetable or chicken broth (low-sodium)
Sour cream, scallions or chives for garnish (optional)

1. In a large dutch oven or other large pot, heat oil over medium-high heat. Add onion and season with salt and pepper; cook until soft about 7-8 minutes.

2. Add in cumin and stir. Add in sweet potatoes, chipotle pepper, and broth. Bring to a boil; reduce to a simmer. Cook, partially covered, for 20-25 minutes; until the potatoes are very tender.

3. Let the soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth. Do not fill blender more than 1/2 way each batch. Return the pureed soup to the pot and season with salt and pepper to taste. Divide soup into bowls and garnish with sour cream, scallions or chives.


Homemade Vegetable Stock
Makes 8 cups





















Fill a large pot with 8-10 cups of water. Add in chopped vegetables (onion, carrots, celery, fennel, herbs) You can you any combination of vegetables you have on hand. The most important ones are carrot, onion, celery. Add in salt and pepper. You can also add in 2-3 bouillon cubes to flavor the stock. Bring to a boil and reduce to a simmer; cook partially covered; about 30-40 minutes. Strain stock into a large bowl and discard vegetables.

French Bistro Onion Soup

It does not get more classic than this French Onion Soup recipe from French chef Jacques Pepin. This recipe comes from his book Jacques Pepin's Complete Techniques. I have tried a few different recipes for french onion soup, some more complicated than others. I find that the classic, simple recipe always comes out the best. This recipe is what you would find at any classic French bistro restaurant.

The only thing I do a little different is cook the onions on a lower heat for a longer time. I like the onions very soft and caramelized. I have added both cook times below.

French Onion Soup (adapted from Jacques Pepin's Complete Techniques)
Serves 6

Ingredients: 
4 cups thinly sliced onions (sweet yellow), 3-5 onions depending on size
1 pound good Gruyere or Swiss cheese-grated
3 tbsp butter
10 cups chicken stock or beef stock or a mixture of both (preferably homemade)
1 clove garlic- peeled and minced very fine
1 tsp salt (to taste)
1 tsp black pepper (to taste)
2 dozen slices of french bread, cut thin and toasted under broiler
(If you are looking for a gluten free recipe you can toast GF bread or leave out bread all together, it still is delicious)

1. Melt butter in a large saucepan on medium heat. Add in onions and brown for 5-6 minutes. Stirring occasionally. I cook the onions on medium-low for 15-20 minutes until soft and caramelized.

2. Add in stock, garlic, salt and pepper and boil for 30 minutes.

3. Place 4-5 slices of toasted french bread in each individual oven proof bowl (I use 12 oz soup crocks)

4. Fill each bowl half way with the stock. The bread will soften as it absorbs the liquid. Gradually keep adding stock until the bowls are filled evenly to the top. This is important because the cheese crust must not sink into the bowl.

5. Sprinkle the cheese on top without pushing it into the liquid. You will need at least 2 1/2 ounces per bowl; about 1/2 cup. (The drier the cheese the better)

6. Press the cheese around the edges of each bowl so that when it melts it sticks to the sides and forms a crust that will not sink.

7. Place the bowls on a cookie sheet and bake in 400 degree F oven for 35 minutes, until nicely browned all around. Serve right away but be careful of the hot bowls.

Sesame Chicken and Noodles in Mushroom Broth

Here is a recipe from the latest issue of cooking light. I have not tried a recipe like this in the past but I think this came out great for a healthier version of a noodle bowl. The broth was really flavorful and it was a nice change from the usual dinner recipes. I changed a few things to make the recipe gluten free. I will post the original recipe along with my substitutions.

This recipe results in only a small amount of broth. I might double the broth recipe next time. It's always good leftover. Enjoy!


Sesame Chicken and Noodles in Mushroom Broth
Serves 4

Ingredients:
4 shiitake mushrooms
1 cup low sodium chicken broth
1 cup water
4 tsp low-sodium soy sauce (I used gluten free soy sauce)
2 tsp fish sauce
2 garlic cloves-crushed (I left this out)
1 (2 inch) piece of fresh ginger, sliced
1 serrano or jalopeno chili-thinly sliced
1 quart water
2 cups uncooked fresh Chinese noodles (I substituted rice noodles)
1 lb thin chicken cutlets
1/4 tsp freshly ground black pepper
1/3 cup toasted sesame seeds (white or black)
2 tsp sesame oil
2 baby bok choy, cut in half lengthwise
1/2 cup thinly sliced red bell pepper
1 lime-cut into 8 wedges

1. Remove mushroom stems, Thinly slice caps; set aside. Bring stems, broth, water, soy sauce, fish sauce, garlic, ginger and chili pepper to a boil in a saucepan. Remove pan from heat.

2. Bring 1 quart of water to a boil in a large saucepan. Add noodles; and cook according to package instructions. Drain noodles and set aside.

3. Sprinkle chicken with pepper and sesame seeds. Press seeds into both sides of the chicken. Heat a non-stick skillet over medium-high heat. Coat the bottom with the sesame oil. Add chicken, cook 3 minutes on each side or until done. Remove from pan.

4. Add in bok choy, cut side down; cook 3 minutes until browned. Add reserved mushroom slices and bell pepper. Cook until softened; about 3 minutes. Strain broth mixture into pan; cover and cook 2 minutes. Remove vegetables with slotted spoon.

5. Thinly slice chicken. Place 1/2 cup noodles, 1/4 cup vegetables and 4 oz chicken into 4 shallow bowls. Spoon 1/4 cup broth mixture over each and garnish with lime wedges.

I bowl has 338 calories, 9.2 grams of fat and 34 grams of protein, 4.2 gram fiber

Broccoli and Corn Chowder with Bacon

One cool and rainy day will put almost anyone in the mood for a comforting bowl of creamy soup. This past Sunday was the perfect soup day, not only a day of rain much needed for our plants but a day to try a recipe I have had aside for a while now.

This soup is not only healthy but so delicious, it really hit the spot. This is a recipe I know I will be making over and over again. It's really easy and fast to put together and was enjoyed by everyone in my family, even 8 month old Layla!

I gave Layla mostly broth with small pieces of corn, broccoli and potato. This is the first soup of mine that she really loved. I couldn't feed her fast enough! There was growling, screaming and banging of her hands between each bite.

Broccoli and Corn Chowder with Bacon (Recipe adapted from Everyday Food Light by Martha Stewart) 
Serves 4

Ingredients:
4 stripes of bacon, cut into 1" pieces
1 onion-finely diced
1/4 cup flour
1 russet potato-diced
4 cups of chicken broth
1 head of broccoli-cut into bite sized pieces (large stalks removed)
2 cups (about 3 ears) of fresh or frozen corn (do not thaw)
1/2 tsp dried or fresh thyme
1 cup milk (any kind will do, I used skim milk)
Salt and pepper
1/2 cup shredded cheddar cheese-optional*

1. In a dutch oven or other large heavy pot, cook bacon over med-low heat, stirring occasionally until crispy; 8-10 mins. Using a slotted spoon, remove bacon from pan and transfer to paper towels. Set aside for later.

2. Add onion to bacon drippings and cook until soft; 6-8 mins.

3. Add in flour, stirring constantly; 30 seconds (do not let brown). Add in broth and potato; bring to a boil. Reduce to a simmer and cook until potato is tender; about 10 mins.

4. Add in broccoli, corn, thyme and milk; cook 10 mins more. Season with salt and pepper to taste. Top each serving with bacon and a little shredded cheddar cheese.

Kale and Lentil Soup

I made a big pot of this soup on Sunday and ate it for lunch the entire week. It is a very healthy and satisfying lunch. This soup is also very comforting and flavorful and does not taste like "health" food at all.

 Lentils are high in soluble fiber. One cup cooked provides 16 grams. They are also a great source of protein, 18 grams per cup, cooked.

A recent study found that women who ate lentils or beans at least twice a week had a 25 percent lower risk of breast cancer compared to women who ate them less than once a month. Lentils are also rich in folacin, a B vitamin proven to lower blood levels of homocysteine, an amino acid linked with increased risk of heart disease and dementia. The fiber in lentils also helps keep you regular.  (Souce: Readers Digest: Magic Foods)

Kale and Lentil Soup
Makes 6 servings

Ingredients:
Olive oil
1 carrots-diced
1 celery stalk-diced
1 onion-diced
1/4 fennel bulb-diced
8 oz lentils
6-8 cups low-sodium chicken broth (you can use 4 cups brother and 2-4 cups water)
1 bunch kale-stems removed and leaves chopped
Salt and pepper
1/2 cup Parmesan cheese to garnish

1. In a large stock pot add enough olive oil to coat the bottom and bring to medium heat. Add in onion, carrot, celery and fennel. Cook until soft; 8-10 minutes. Season vegetables with salt and pepper.

2. Add in lentils and cook additional 1 minute. Add in 6 cups of chicken broth and bring to a boil. Reduce to a simmer and cook, partially covered; 25-30 minutes. Add in more water if the soup get to thick.

3. Add in kale; cover and cook until wilted about 5-8 minutes. Season soup with salt and pepper to taste.

4. Serve with a tablespoon of grated Parmesan cheese.

BBQ Pulled Chicken Sandwiches

I really love using the slow cooker all year but by this time I start getting a little sick of the same old stews and slow cooker dishes. This recipe for BBQ pulled chicken sandwiches transports you to summer time as the winter weather gets colder. It is a healthier version of pulled pork and is so easy to make.

BBQ pulled chicken sandwiches
Makes 4 sandwiches

Ingredients:
6-8 boneless, skinless chicken thighs
1 onion- thinly sliced
1 cup ketchup
1 tbsp brown sugar
1 1/2 tsp chili powder
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1 1/2 tsp cumin
2 tbsp cider vinegar
1 tbsp molasses
4 potato hamburger rolls

1. Place chicken and onion in the bottom of your slow cooker.
2. In a separate bowl combine the ketchup, brown sugar, chili powder, dry mustard, cayenne pepper, cumin, cider vinegar and molasses.
3. Pour sauce over chicken and onions and mix together.
4. Cook on low for 7-8 hours or high for 3-4 hours.
5. When you are ready to serve, remove the chicken and shred with two forks.
6. Place the shredded chicken back into the slow cooker and coat with the sauce.
7. Scoop out the shredded chicken onto hamburger roll and serve immediately.