• Creamy Chicken Tortilla Soup

    Recipe adapted from Sammy Montogoms.

    Ingredients:

    • 3 TBSP olive oil
    • 2 carrots, roughly chopped
    • 1 red bell pepper, roughly chopped
    • 1 onion, roughly chopped
    • 4 garlic cloves, peeled and whole
    • 2 TBSP tomato paste
    • 1 1/2 tsp. salt
    • 1 1/2 tsp. garlic powder
    • 3/4 tsp. oregano
    • 2 1/4 tsp. cumin
    • 3 tsp. smoked paprika
    • 2 tsp. chipotle chili powder
    • 7 1/2 c. chicken broth
    • 1 c. tomato sauce
    • 1 can of corn, drained and rinsed or 2 c. fresh or frozen, divided
    • 1/2 c. heavy cream
    • 1 rotisserie chicken, shredded
    • 1 lime, juiced
    • Serve topped with cheese, green onion, cilantro, avocado, jalapenos, sour cream, and/or tortilla chips

    Directions:

    1. Begin by roughly chopping the carrots, red pepper, and onion.
    2. To a large pot, add the olive oil and set to medium heat. Add chopped carrots, red pepper, and onion and cook for 7-10 minutes, stirring often.
    3. Reduce heat to low and add the whole garlic cloves. Sauté for an additional 2 minutes and then add the tomato paste. Cook until the tomato paste becomes a darker red color, about 3 minutes.
    4. Add the salt through tomato sauce and 1/2 of the corn. Bring to a light boil and let simmer for 10-15 minutes, or until the veggies become soft.
    5. Once the veggies are soft, turn off the heat and use an immersion blender and blend the soup until smooth.
    6. Add the heavy cream, and taste to see if it needs any additional seasonings.
    7. Shred the chicken and then add the shredded chicken, the remaining corn, and fresh lime juice to the soup and stir one last time.
    8. Top soup with desired toppings.

    Creamy Tortilla Soup:

  • Summer Ramen Bowl

    Recipe adapted from the Defined Dish.

    Ingredients for 1:

    • 1 egg and/or breaded chicken cutlet
    • 1 brick of ramen, seasoning packet discarded
    • 1 TBSP Get Side Dish Creamy Sesame
    • 2 TBSP soy sauce
    • 1/2 – 1 TBSP chili crisp
    • Honey, to taste (about 2 tsp.)
    • Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
    • Everything but the bagel seasoning

    Directions:

    1. Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
    2. Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
    3. Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
    4. Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.

    Summer Ramen Bowl:

  • Summer Farro Salad

    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    Salad:

    • 2 c. cooked farro
    • 2 c. greens of your choice, spinach, kale, mixed greens, etc.
    • 2 large peaches, pitted and sliced or 1 1/2 c. strawberries and blackberries
    • 1 1/2 c. blueberries
    • 1 1/2 c. grape tomatoes, halved
    • 2 small ears sweet corn, kernels removed (about 1 1/2 c.)
    • 1/2 c. crumbled feta cheese
    • 3 TBSP chopped basil
    • Sliced grilled chicken, optional

    Dressing:

    • 1/3 c. olive oil
    • Juice of 1 lemon
    • 1 TBSP champagne vinegar or white balsamic vinegar
    • 2 garlic cloves, minced
    • 1 small shallot, minced
    • 1-2 tsp. honey, or to taste
    • Kosher salt and black pepper, to taste

    Directions:

    1. Salad: In a large bowl combine the farro, greens, peach slices and/or strawberries and blackberries, blueberries, tomatoes, corn, feta, basil, and grilled chicken if using.
    2. Dressing: In a small bowl, combine the olive oil, lemon juice, vinegar, garlic, shallot, honey, salt, and pepper. Whisk until well combined.
    3. Assemble: Drizzle the dressing over the salad and gently toss until salad is well coated. Serve immediately.

    Summer Farro Salad:

  • Asian Chicken Salad

    Recipe from Damn Delicious.

    Ingredients:

    Salad:

    • 1 head romaine, shredded
    • 4 c. shredded napa cabbage
    • 3 c. leftover shredded rotisserie chicken
    • 1 (15-oz.) can mandarin oranges, drained
    • 1/2 c. chopped fresh cilantro leaves
    • 1/2 c. roasted salted cashews
    • 3 green onions, thinly sliced
    • 2 c. crispy wonton strips, homemade or store-bought
    • 2 tsp. toasted sesame seeds

    Dressing:

    • 1/4 c. rice vinegar
    • 3 TBSP orange marmalade
    • 2 1/2 TBSP canola oil
    • 2 1/2 TBSP toasted sesame oil
    • 1 TBSP reduced sodium soy sauce
    • 2 tsp. freshly grated ginger
    • 2 tsp. toasted sesame seeds
    • Kosher salt and freshly ground black pepper, to taste

    Directions:

    1. Dressing: In a small bowl, whisk together rice vinegar, orange marmalade, canola oil, sesame oil, soy sauce, ginger and sesame seeds; season with salt and pepper, to taste.
    2. Salad: Place romaine lettuce in a large bowl; top with cabbage, chicken, mandarin oranges, cilantro, cashews and green onions. Pour the sesame ginger dressing on top of the salad and gently toss to combine. Top with wonton strips and sesame seeds.

    Asian Chicken Salad:

  • Greek Chicken Salad

    Serves 6-8.

    Ingredients:

    Chicken:

    • 2 lbs. of chicken tenders
    • Generous amount of olive oil (1/4 c. or more)
    • 2 tsp. smoked paprika
    • 2 tsp. garlic powder
    • 2 tsp. onion powder
    • 2 tsp. dried parsley
    • Salt and pepper
    • Lemon juice, optional

    Dilly Potatoes:

    • 24 oz. Yukon gold baby potatoes, quartered
    • Generous amount of olive oil
    • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

    Tomatoes and Cucumbers:

    • 2 c. grape tomatoes, halved
    • 2 c. cucumbers, diced
    • 1/2 red onion, diced
    • 1 bunch parsley, chopped
    • 1/4 c. olive oil
    • 1/4 c. red wine vinegar
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • Dried oregano
    • Garlic Expressions dressing
    • Chicken
    • Dilly Potatoes
    • Tomatoes and cucumbers
    • Feta
    • Hummus, optional
    • Tzatziki, optional

    Directions:

    1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
    2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
    3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
    4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

    Greek Salad:

  • Lemon Chicken Orzo Soup

    Sub a can or two of white beans for the chicken if you want a vegetarian soup.

    Recipe adapted from Salt and Lavender.

    Amounts in parentheses are for hearty 4-6 portions. Leftovers are delicious despite the orzo absorbing the broth and becoming like a stew.

    Ingredients:

    • 2 sticks celery, chopped finely
    • 2 medium carrots, chopped finely
    • 1/2 (1) medium onion, chopped
    • 1 TBSP butter
    • 1 TBSP olive oil
    • 3 cloves garlic minced
    • 2 TBSP (2 1/2 TBSP) flour
    • 6 c. (8 c.) chicken broth
    • 1/2 tsp. (3/4 tsp.) Italian seasoning
    • 1.5 lbs. uncooked chicken breasts, or cooked chicken, or 1-2 cans of white beans, drained and rinsed
    • 1 c. (1 1/4-1 1/2 c.) uncooked orzo
    • 1 TBSP (1/2 – 1 lemon) lemon juice and zest, or to taste
    • 1 TBSP chopped parsley 
    • Salt & pepper, to taste

    Directions:

    1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
    2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
    3. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken (if using). Bring the soup to a boil.
    4. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
    5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
    6. Take the chicken out of the pot and cut it up (if using pre cooked chicken or beans, add now), then add it back in.
    7. Add the lemon juice, lemon zest, parsley, and season the soup with salt & pepper as needed. 

    Lemon Chicken Orzo Soup:

  • Portillos Chopped Salad

    Recipe adapted from Le Creme de la Crumb.

    Salad Ingredients:

    • 1-2 c. cooked ditalini pasta (or however much you like)
    • 3 c. chopped romaine lettuce
    • 2 green onions chopped
    • 1/2 c. gorgonzola crumbles or feta cheese
    • 1 c. cherry tomatoes chopped
    • 1 c. cucumbers, chopped, optional
    • 2 c. diced cooked chicken, optional

    Dressing Ingredients:

    • 1/3 c. olive oil
    • 1/4 c. white wine vinegar
    • 1/2 c. mayo
    • 1 TBSP lemon juice
    • 2 tsp. Italian seasoning
    • 2 tsp. minced garlic
    • 1/4 c. finely grated parmesan cheese
    • 2 tsp. sugar
    • Salt, to taste

    Directions:

    1. Combine dressing ingredients in a food processor or blender and pulse until smooth.
    2. Combine pasta, lettuce, gorgonzola or feta, tomatoes, cucumbers, and chicken (if using). Toss with dressing and serve immediately.

    Portillos Chopped Salad:

  • Green Chile Enchilada Skillet

    Easily converts to vegetarian by swapping another can of beans for the chicken.

    Recipe adapted from Recipe Runner.

    Ingredients:

    • 2 tsp. olive oil
    • 1/2 c. diced yellow onion
    • 1 1/4 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/4 tsp. garlic powder
    • Kosher salt and fresh ground black pepper to taste
    • 2 c. cooked shredded chicken
    • 15 oz. can black beans, rinsed and drained
    • 1 c. diced fire roasted green chiles
    • 2 TBSP chopped cilantro
    • 15 oz. can green enchilada sauce
    • 5 corn tortillas, cut into triangles
    • 1 c. shredded Monterey Jack cheese
    • Serve with avocado, cilantro, and sour cream

    Directions:

    1. Preheat oven to 425° F. Cut the corn tortillas into 1/8ths.
    2. Heat the olive oil in a large oven safe skillet over medium high heat. Add the onion and spices to the skillet and sauté for a couple minutes until the onion softens.
    3. Lower the heat to medium and add in the shredded chicken, black beans, green chiles, cilantro, green enchilada sauce and season with salt and pepper. Stir everything together then add in the corn tortilla wedges. Stir to coat the tortillas in the sauce.
    4. Top with the shredded cheese and place the skillet in the oven. Bake for 10-15 minutes or until it’s bubbly and the cheese is melted. Remove from the oven and top with extra cilantro, avocado slices, and sour cream.

    Green Chile Chicken Enchilada Skillet:

  • Chicken Pot Pie

    Recipe adapted from Love Welcome Serve.

    Ingredients:

    • 1 Rotisserie chicken, shredded or chunked
    • 1 1/2 c. warm chicken stock
    • 1 c. heavy cream, plus more for brushing crust
    • Olive oil
    • 1 1/2 c. carrots, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 10-12 oz. frozen green beans
    • 10-12 oz. frozen peas
    • 1/4 c. flour, heaping
    • 1 14.5 oz. can of whole new potatoes, drained and quartered
    • 2 tsp. fresh thyme, minced
    • Black pepper, to taste
    • Salt, to taste
    • 2 TBSP butter, cut into little bits
    • 1/3 c. freshly grated Parmesan cheese
    • 1 pie dough, homemade or store bought

    Directions:

    1. Preheat oven to 400F.
    2. Combine stock and heavy cream.
    3. In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
    4. Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
    5. Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
    6. Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
    7. Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
    8. Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

    Chicken Pot Pie:




  • Green Chile Chicken Enchiladas

    Recipe from the Stay at Home Chef.

    Ingredients:

    • 8 oz. cream cheese, softened
    • 7 oz. diced green chiles
    • 1 TBSP lime juice
    • 1/4 tsp. salt
    • 1/2 tsp. ground cumin
    • 1/2 tsp. chile powder
    • 1/2 c. freshly chopped cilantro
    • 3 c. diced cooked chicken
    • 1 c. sour cream
    • 16 oz. salsa verde
    • 10 8-inch flour tortillas (or 12 corn tortillas)
    • 2 c. shredded monterey jack or mozzarella cheese
    • Cilantro, chopped
    • Serve with rice and beans

    Directions:

    1. Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
    2. In a mixing bowl, beat cream cheese with a hand mixer until it’s light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
    3. In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixture into the bottom of the prepared 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
    4. Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
    5. Pour the remainder of the salsa verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
    6. Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.

    Green Chile Chicken Enchiladas: