Post Tagged with: "chicken"

debbies potato salad + jalapeno chicken

debbies potato salad + jalapeno chicken

Thanks to everyone who has expressed concern about my death cold. It’s slowly but surely going the way of the dodo bird, woohoo! Though at day number 11, I certainly wish it was just gone. But don’t worry, it didn’t stop me from shooting the heck out of a super cool trash the dress session on Saturday evening!

So, back to business: this post brings you not one but two delicious recipes, just in time for the heat of summer! The first up—one I can’t believe that I haven’t shared before—Debbie‘s Dilled Potato Salad.

I tasted this salad on my first trip to Ottawa in 2005 or 2006 to meet the future in-laws, and I’ve been making it (and sharing it) ever since. Anyone who tries this potato salad wants the recipe. It’s that good. But vegetarians beware, there is a secret ingredient (ok… bacon) that makes it veggie-unfriendly. For those of us non-veggies: well, that secret ingredient makes it seriously delicious. To top it off, we got new potatoes from our CSA this week. Farm fresh potatoes + Debbie’s Potato Salad = oh.my.goodness.delicious.

So, I was most excited about the potato salad last night. But I decided to go a little crazy and make a jalapeno potato chip crusted chicken inspired by this recipe I came across on (you guessed it) Pinterest. This is not your basic good-for-you chicken breast. Its second main ingredient? Crushed Miss Vickie’s Jalapeno Chips. I wish I could explain in words how delicious this chicken was. But I’m struggling, so I’ll just go with: so delicious I’m going to have to actively stop myself from making it every single week this summer. And the icing on the cake? It’s super simple.

Debbie’s Dilled Potato Salad

Note: This is the recipe that Debbie shared with me in 2005, the recipe in our wedding cookbook from Debbie (2010) uses less mayo (3/4 cup) and has a few additional ingredients (1 tsp of red wine vinegar, 1 tsp of lemon juice, and 3 tbsp of olive oil), but I prefer the simple flavours in the original.

Ingredients

    Salad

  • 1/2 lb bacon
  • 1 1/2 lb small red potatoes (or new potatoes, if in season)
  • 1/4 cup sliced green onions (green and white parts)

    •  
    Dressing

  • 1 cup mayo (or 3/4 cup mayo, 3 tbsp olive oil, 1 tsp lemon juice, 1 tsp red wine vinegar see note )
  • 1 tbsp dijon mustard
  • 2 tbsp chopped dill
  • Optional (and delicious): 1/2 tsp celery seed or salt

Directions

  1. Cook bacon, let cool, then crumble. Cook and chop potatoes. Let cool.
  2. Meanwhile, mix ingredients for dressing.
  3. Combine bacon, potatoes, and green onion in a bowl. Pour dressing over salad and toss.

Jalapeno Crusted Chicken

Serves 4
Inspired by: Life as a Mrs.

Ingredients

  • 4 chicken breasts
  • 1 egg
  • pinch (or dash or several shakes) cayenne pepper
  • 1 bag crushed Miss Vickies (or Kettle) Jalapeno Chips

Directions

  1. Preheat oven to 325F. Line a baking sheet with parchement paper and place an oven safe cooling rack on top.
  2. Beat egg + cayenne pepper in a shallow dish. Crush chips in a second shallow dish.
  3. Dip chicken breast in egg mixture and then in chips. Ensure there is a healthy (i.e., thick) coating of chips on all sides of the chicken. Place on cooling rack.
  4. Bake at 325F for 25-35 minutes until chicken is cooked through.

July 16, 2012 1 comment Read More
chicken noodle soup

chicken noodle soup

The hubs returned from SXSW on Wednesday with some sort of plague. He was so sick while there that he had spent an entire day in bed.  This may not sound that appalling to some of you, but my husband is super immunity man.* In the time I’ve known my husband, he’s NEVER spent a day in bed, even when sick (which is rare enough in itself).

*His other super power is sleep anywhere man. But that is a story for another day

As pretty much every North American (and maybe European?) person knows, there isn’t anything better than Homemade Chicken Noodle Soup when you are feeling under the weather. Unfortunately, he was in his hotel room, at the whim of the greasy hotel restaurant food. So, when he got home Wednesday, I made it my mission to get some much needed chicken-y noodle-y goodness into him. And, to make enough so he would have leftovers at the office the next day.*

*Which he promptly decided to forgo, in exchange for Tim Horton’s soup, but, again, that is a story for another day.

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This recipe is adapted from epicurious, and it is even easier than it first appears. I had a store bought rotisserie chicken for dinner the night before, and I used the leftovers for the soup. It’s truly a simple meal. The hardest part is chopping the vegetables. And I’m pretty sure that part is only hard if you are allergic to raw celery and carrots like I am!

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I was clearly pretty excited that the hubs had arrived home.

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The hubs was clearly pretty excited I was making him chicken noodle soup.

2011-03-16 Chicken Noodle Soup 004

This recipe is super easy, super delicious, and highly recommended for those days when you (or someone you love) are feeling under the weather. Of for a day when you are craving chicken noodle soup. It’s also super pretty…

2011-03-16 Chicken Noodle Soup 003

Chicken Noodle Soup

Adapted from Epicurious
Serves 2-3 (large bowls)

Ingredients
900ml low-salt chicken broth
leftover rotisserie chicken (on the bone)

1/4 cup chopped onion
1 1/2 carrots, peeled, thinly sliced
1 1/2 celery stalks, sliced

1/2 tablespoons (1/4 stick) butter
1/2 cup sliced mushrooms
1 tablespoon fresh lemon juice
8 ounces dried wide egg noodles
1/2 cup finely chopped fresh parsley

Combine chicken broth and rotisserie chicken in heavy large pot. Bring to boil. Reduce heat; cover partially and simmer for about 10 minutes. Using tongs, transfer chicken to large bowl. Cool chicken slightly. Discard skin and bones from chicken. Tear chicken meat into bite-size pieces and reserve. Spoon fat off top of chicken broth.

Return broth to simmer. Add onion, carrots and celery. Simmer until vegetables soften, about 8 minutes. (Can be prepared 1 day ahead. Cover chicken meat and broth separately and refrigerate. Bring broth to boil before continuing.)

Melt butter in heavy large skillet over medium-high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Stir in lemon juice. Add mushrooms to broth; stir in noodles, parsley and reserved chicken. Simmer until noodles are tender, about 5 minutes. Garnish with additional fresh parsley. Season soup to taste with salt and pepper.

Enjoy!

March 19, 2011 0 comments Read More