chicken

Instant Pot Plum Chili Chicken

Leah Short — Sun, 28 Jul 2019 22:12:52 +0000

We all own an Instant Pot by now right? I’ve had mine about 3 years and I still love it. I’m always on the lookout for new recipes (other than risotto, which by the way I need to blog that recipe!) and I found this Plum Chili Chicken in The Essential Instant Pot Cookbook. The downside to an Instant Pot is that a lot of recipes are soups and stews, or heartier foods that I’m not in the mood for during the heat of the summer. I was thrilled with this Plum Chili Chicken because it had a ton of flavor and is served with rice and broccoli. Perfect for summer when you don’t want to be stuck over a hot stove!

The recipe could not be easier. Mix together the sauce ingredients, place sauce and chicken in Instant Pot, let IP do it’s thing.

It’s plum jam, water, soy sauce, sambal oelek, ginger, green onions, and garlic. If you can’t find plum jam, apricot jam would work nicely here, too.

I sliced the chicken into bite-sized pieces and poured the sauce over it, so it would really be coated and flavorful. Serve over rice with broccoli or try it with some spiralized veggies! The recipe isn’t very spicy as is, so feel free to add more sambal oelek, sriracha, or hot sauce to the finished dish if you like it spicy!

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Lemony Orzo Salad with Chicken

Leah Short — Wed, 18 Mar 2015 16:23:00 +0000

It’s two days from officially being spring. Two days! I’ve never been so excited for winter to be over. I’m starting to crave lighter foods like this amazing Lemony Orzo Salad with Chicken. Not only is it light as in the opposite of a rich, heavy meal, it’s also light as in low calorie. You know I love me some super tasty low calorie eats! This salad is really quick and easy to prepare. It’s mixed with a tangy lemon dressing and tossed with rotisserie chicken, cucumbers, green onions, fresh dill, and goat cheese. I’ve been eating it for lunch all week with no complaints!

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Clean Slate: Almond Chicken Soup with Sweet Potato, Kale, & Ginger

Leah Short — Sun, 22 Feb 2015 18:47:38 +0000

Oh if there’s ever been the perfect time for this soup. I’ve been stuck in my house since last Sunday thanks to an unreal ice storm plus snow in Nashville. I can finally see parts of my driveway peeking through the ice as it melts more and more. With temps below freezing, all I want is soup. Y’all know my love for odd flavor combinations, so I had to try this Almond Chicken Soup with Sweet Potato, Kale, and Ginger from the Clean Slate cookbook. Yep, it’s not only a big bowl of comfort, but it’s good for you!

So, how’s it taste?

I was really curious about how almond butter would work in a soup. I’ve had it mixed with savory before in this sandwich, but I couldn’t imagine how it would work in broth. It makes it incredible! The almond butter with the ginger makes this soup phenomenal! The original recipe in Clean Slate called for collard greens, but I subbed kale. Kale really stood up to the soup and didn’t get mushy. I had leftovers from the fridge and froze some as well, and both times the soup was just as good as when I first made it. I loved the texture of the smooth broth with the chunks of chicken and sweet potato. The squeeze of lime at the end brightens the dish. I can’t wait to make this one again!

The dishes you see in the pictures above are part of the Martha Stewart Collection white dishware available exclusively at Macy’s. Fantastic dishware for everyday use, plus they’re dishwasher and microwave safe!

Yield: 4 servings

Almond Chicken Soup with Sweet Potato, Kale, & Ginger

Ingredients:

4 cups chicken stock
1/2 yellow onion, finely chopped
1 garlic clove, minced
1 large sweet potato, peeled and finely chopped
8 oz. boneless, skinless chicken breast, cut into 1-inch pieces
1/2 cup smooth almond butter
1 cup chopped, trimmed kale leaves (or collard green leaves)
2 tbsp. minced peeled fresh ginger
coarse salt & freshly ground black pepper
lime wedges, for serving

Directions:

1. Combine stock, onion, garlic, and sweet potato in a stockpot, and bring to a boil. Reduce to a simmer, and add the chicken; cover and simmer 20 minutes.

2. In a bowl, whisk together almond butter and 1/2 cup of hot broth into a thick paste.

3. Add kale (or collard) and ginger to soup; bring to a boil, reduce heat and simmer, covered, 5 minutes. Stir in almond butter paste. Season with salt and pepper. Serve soup immediately with lime wedges.

per serving: 348 calories, 21g fat, 17g carbs, 26g protein, 3g fiber

*Nutrition based on using collards, not kale.

Source: Clean Slate by the editors of Martha Stewart Living

Disclosure: I received a copy of Clean Slate: A Cookbook and Guide: Reset Your Health, Detox Your Body, and Feel Your Best and the Martha Stewart Collection white dishware at no cost. All opinions expressed here are solely my own, as always. This post contains affiliate links.

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Butter Chicken Naan Pizza with Peanut Slaw

Leah Short — Wed, 04 Feb 2015 15:27:01 +0000

Lately I’ve been on this naan kick where I want to eat it constantly. It’s so soft and pillowy and buttery. If you leave me alone with naan and hummus, it will be gone in two seconds flat. I’ve made a meal out of naan and hummus many a night. That’s why when I found this Butter Chicken Naan Pizza with Peanut Slaw, I knew I had to make it. And why didn’t I think about turning naan into pizza?!

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Beer-Brined Barbecue Chicken

Leah Short — Mon, 21 Jul 2014 14:16:01 +0000

Summer, of course, is always a great time to grill. I’m not a master of the grill by any means, so I love when I go to my mom’s house and she can take over. One of these days I’m going to get my learnin’ on, but for now I enjoy tackling the sides (like this Ranchero Corn) and letting her handle the main dish. This Beer-Brined Barbecue Chicken was something I was really looking forward to. Meat that has been brined is so tender and flavorful, plus this one gets slathered in a homemade barbecue sauce while it grills.

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Crunchy Ramen Chicken Salad

Leah Short — Thu, 03 Jul 2014 12:19:21 +0000

This Crunchy Ramen Chicken Salad brings back so many good memories for me. After almost five years of blogging, I really don’t know why it has taken me so long to post about it. I first made this salad about 15 years ago when I was just getting started with cooking. If you’ve read my About page, you know that this all started when my mom bought me one of those Betty Crocker small magazines that you see in checkout lanes. This recipe wasn’t in that first one, but a couple of issues later. I instantly fell in love with this salad and must’ve made it a bajillion times. Then, like so many of my beloved recipes, it kind of dropped off the radar. I’m slowly going back through those favorites so I can make sure they get shared with you and find a home on the blog.

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Chicken, Kale, and Mushroom Chimichangas

Leah Short — Mon, 26 May 2014 17:09:19 +0000

Y’all…I seriously went nuts over these Chicken, Kale, and Mushroom Chimichangas. I mean I figured they’d be tasty, but I had no idea just how tasty a chimichanga could be, especially if it’s not deep-fried and smothered in cheese and sour cream. I have the worst time at Mexican restaurants holding back on the sour cream. It’s my Kryptonite with any Mexican food. What lured me into this recipe was of course, it’s low calorie, but I also had flour tortillas I needed to use and that avocado cream on top was calling my name!

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Lemon Chicken Soup with Fettuccine

Leah Short — Mon, 18 Nov 2013 15:22:22 +0000

I was really in the mood for some classic comfort food a few weekends ago. I wasn’t quite up for a big pot of chili, but soup sounded so good. I found this Lemon Chicken Soup with Fettuccine in my Giada at Home: Family Recipes from Italy and California cookbook and was instantly sold. Homemade chicken noodle soup but with a few twists. Giada uses spaghetti, but I wanted thicker noodles so I opted for fettuccine. The addition of lemon smelled amazing while it was cooking on the stove. Using already cooked rotisserie chicken makes this a cinch. It doesn’t get any better than a big bowl of soup, especially when you didn’t have to slave over the stove all day.

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Chicken Carbonara

Leah Short — Fri, 17 May 2013 13:19:52 +0000

Oh how this pasta dish rocks my world. I first made Chicken Carbonara a few years ago, but it was for a special event (holiday or birthday…I can’t remember!). I didn’t have time to snap pictures, so it never made it on the blog. I’ve had it on my “to blog” list ever since. It’s absolutely sinful. Definitely something to serve for a special occasion, but not too difficult to make for a weeknight if you’re feeling like being spoiled. I made this for my mom on Mother’s Day and we gobbled it up. The best part is that it makes a ton. Giada says it makes six servings, but I beg to differ. I can throw down on some pasta, but there’s no way I can eat that much of this rich dish. So invite some friends over, open a few bottles of wine, and share the pasta love.

So, how’s it taste?

I’ve already mentioned it’s completely sinful. It’s rich, rich, rich. Eight egg yolks and 2 1/2 cups of whipping cream will do that! Not to mention the bacon and that delicious roasted chicken. I used a store-bought rotisserie chicken and that works fine, but you can certainly roast the chicken yourself. My friend Megan from Country Cleaver has a great how-to post on just that. Now that I’ve made this dish twice, I’d like to try it with half-and-half instead of the whipping cream. It would lighten the dish just a tad, but not take away from it’s creaminess. I also used thin spaghetti because I like smaller noodles (I’m a big angel hair fan, but my mom’s not, so we compromise with thin). I also don’t bother toasting the walnuts, but you certainly can. Toasting nuts doesn’t really enhance the flavor to me and I almost always prefer the raw taste anyway, so I don’t bother with the extra step. I love the fresh herbs and touch of lemon in this dish, too. Little specks of green and a hint of freshness from the lemon to cut through the cream. Oh it’s just fantastic! I hope you try it.

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Chicken & Three Bean Chili Verde

Leah Short — Mon, 12 Nov 2012 16:06:09 +0000

You know I have never cooked with tomatillos. Never. How have I gone this long without doing that? Maybe that’s why when I was flipping through the latest Southern Living, I stopped on this recipe for Chicken & Three Bean Chili Verde. I really wanted to make my Taco Soup, but thought this would be a good change of pace while satisfying my chili craving. Let me tell you it wowed me. I loved the change from a red sauce to the green. A good thing since this recipe makes enough to feed everyone and their brother! It freezes very well, so now I’m set whenever that chili craving hits again.

So, how’s it taste?

What really stood out to me is that even though it’s a hearty bowl of chili, it has such a clean, refreshing taste. The tomatillos make a really nice base that is thinner than a red chili. I also really like how chunky it is. Chunks of chicken, onion, peppers, corn, and all those beans. It’s so stinkin’ good! The finishing touch is the bit of lime juice. It changes the whole game. It enhances the entire dish, but it isn’t enough to make you pucker. I think the lime is what gives it that clean taste.

I topped my servings with sour cream, cheese (Jack and Cheddar), and avocado and then dipped tortilla chips in it. It was almost like I was eating a super yummy dip and not chili. I was worried I’d get tired of eating it since it makes so much and even though I froze most of it, I look forward to those leftovers! This is a great recipe to make and then have leftovers in the freezer for when you want a great meal, but don’t feel like cooking.

Chicken & Three Bean Chili Verde

Southern Living, October 2012
makes 12 cups

Ingredients:

Chili
3 lbs. fresh tomatillos, husks removed
3 garlic cloves, minced
1 extra-large chicken or vegetable bouillon cube
1 large onion, chopped
3 poblano peppers, seeded and chopped
2 tbsp. olive oil
1 (16-oz.) package frozen whole kernel corn
1 tbsp. chili powder
1 tsp. ground cumin
3 cups chopped cooked chicken
1 (15-oz.) can black beans, drained and rinsed
1 (15-oz.) can navy beans, drained and rinsed
1 (15-oz.) can small kidney beans, drained and rinsed
1/2 cup fresh cilantro leaves, chopped
3 tbsp. fresh lime juice
2 tsp. salt
1/2 tsp. pepper

Optional toppings
avocado slices
shredded Jack cheese
fresh cilantro
tortilla chips
sour cream

Directions:

1. Bring tomatillos, garlic, bouillon cube, and 3 cups water to a boil in a 3-qt. saucepan; boil 10 minutes.

2. Meanwhile, sauté onion and peppers in hot oil in a large Dutch oven over medium-high heat 4 minutes or until tender. Add corn; sauté 2 minutes. Add chili powder and cumin; sauté 4 minutes.

3. Remove tomatillo mixture from heat, and cool 5 minutes. Process mixture in a blender until smooth.

4. Add chicken, beans, and tomatillo mixture to Dutch oven. Cook, stirring occasionally, 15 minutes. Stir in cilantro, lime juice, salt, and pepper; cook 5 minutes. Serve with desired toppings.

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