• Lemon Chicken Orzo Soup

    March 8, 2023 Author: Rachel
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    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

    March 7, 2023 Author: Rachel
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    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

    January 20, 2023 Author: Rachel
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    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

    October 11, 2022 Author: Rachel
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    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

    September 21, 2022 Author: Rachel
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    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:

  • Hibachi Fried Rice

    March 9, 2022 Author: Rachel
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    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Chicken Burrito Bowls

    February 21, 2022 Author: Rachel
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    Ingredients:

    • 2 lbs. chicken breast, cut into bite size pieces
    • 1 onion, chopped
    • 2 TBSP Olive oil
    • 2 tsp. salt
    • 1/2 tsp. pepper
    • 2 tsp. garlic powder
    • 1 tsp. oregano
    • 1 tsp. chili powder
    • 3 tsp. cumin
    • 2 tsp. chipotle chili powder
    • 4 tsp. smoked paprika
    • 1 10 oz. can Rotel or fire roasted tomatoes
    • 1 14 oz. can black beans, drained and rinsed
    • 1 12 oz. can corn, drained
    • Serve over rice
    • Toppings: Monterey jack cheese, guacamole, sour cream, chipotle, salsa, olives, and/or green onions

    Directions:

    1. Heat olive oil in skillet over medium high heat; then add the chicken and onion and cook for 10 minutes or until chicken is cooked through.
    2. Once chicken is cooked add the salt through the smoked paprika; then add the tomatoes, beans, and corn, and cook until warm.
    3. Serve over rice with toppings of choice.

    Chicken Burrito Bowls:


  • Green Chile Chicken Enchilada Casserole

    February 21, 2022 Author: Rachel
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    Adapted from Real House Moms.

    Ingredients:

    • 2 c. cooked chicken shredded or diced
    • 2 c. Monterey jack cheese
    • 1/3 c. sour cream
    • 2 4 oz. cans diced green chilis 
    • 15 oz. canned green chili enchilada sauce
    • 12 6-inch corn tortillas
    • 10.5 oz. cream of chicken soup
    • Salt and pepper to taste
    • Top with: Salsa, sour cream, guacamole, tomatoes, and/or jalapenos

    Directions:

    1. Preheat oven to 350F.
    2. In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
    3. Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
    4. Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
    5. Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
    6. Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
    7. Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
    8. Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
    9. Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.

    Green Chili Chicken Enchilada Casserole:

  • Asian Chicken Pasta Salad

    January 10, 2022 Author: Rachel
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    Recipe adapted from No Biggie

    Ingredients:

    Salad

    • 1 lb. box bow tie pasta
    • 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
    • 1/4 cup green onions, chopped
    • 1/2 pack sliced almonds toasted
    • 1 bag lettuce of choice
    • 1 small bag snap peas
    • 1 small can mandarin oranges drained
    • Crunchy wonton strips

    Dressing

    • 2/3 c. red wine vinegar
    • 2/3 c. vegetable oil *or sesame oil is great here too
    • 2/3 c. soy sauce
    • 6 TBSP sugar
    • 2 TBSP ginger paste
    • 1 tsp. salt and pepper

    Directions:

    1. Shred the chicken breast meat from a rotisserie chicken.
    2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
    3. Cook the pasta until al dente, remove the pasta from the water.
    4. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
    5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
    6. Toast the sliced almonds in a dry pan, remove from pan.
    7. In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
    8. In a separate bowl add the salad greens and toss with dressing.
    9. On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
    10. Refrigerate any leftover dressing.

    Asian Chicken Pasta Salad:

  • Lemon Orzo Salad with Chicken or Chickpeas

    September 17, 2021 Author: Rachel
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    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

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