Category Archives: Chicken

Southwest Egg Rolls with Avocado Dipping Sauce

July 14, 2009

southwest egg rolls

Yum, yum, yum! I, excuse me, we (my entire family) love these Mexican “egg rolls”. Family tradition dictates that for our Christmas Eve dinner we serve an array of appetizers and treats. This past 24th of December I debuted this recipe and it was a smashing success! My younger sister Katelyn has been ferociously baking batches of them ever since. You must serve them alongside either avocado dipping sauce (not pictured) or chipotle spiked sour cream (both fabulous).

2/16/09: I suppose these Southwest Egg Rolls are technically an appetizer, but since no human being has ever been known to eat only one, we have turned them into a complete meal! Filled with an assortment of sauteed Southwestern ingredients, held together by oozing Jack cheese, and oven-baked-till-crisp in a butter-brushed tortilla shell, they will tantalize your taste buds and leave your stomach shouting for more. We make huge batches of them and store them in the fridge or freezer. This ensures that there will be leftovers galore-perfect to sneak when that can’t-quite-get-enough feeling overcomes us again. For a seriously greasy snack, try deep frying them.

Southwest Egg Rolls with Avocado Dipping Sauce

INGREDIENTS

Southwest Egg Rolls:
2 Tbsp. extra virgin olive oil
4 skinless, boneless chicken breast halves, cooked and diced
2/3 cup green onion, sliced
2/3 cup red bell pepper, minced
1 cup frozen corn kernels, thawed
1 can black beans, rinsed and drained
2/3 cup frozen chopped spinach, thawed and drained
1/4 cup diced jalapeno peppers, seeded and rinsed (1 medium sized)
3 Tbsp. minced fresh parsley (or 1 1/2 tsp dried)
2 tsp. ground cumin
2 tsp. chili powder
2 tsp. garlic powder (or 5 cloves fresh minced garlic)
1/4 cup fresh cilantro, chopped (or 1 Tbsp. dried)
1 tsp. salt
1/4-1/2 tsp. ground cayenne pepper (more or less to taste)
3 cups shredded Monterrey Jack or Cheddar cheese
20-30 (6-8 inch) whole wheat flour tortillas (depends on the size of your tortillas and how full you stuff them)

Avocado Dipping Sauce:
1 fresh avocado, smashed
1/4 cup mayonnaise
1/4 cup sour cream
1 Tbsp. buttermilk
1 1/2 tsp. white vinegar
1/8 tsp. salt
1/8 tsp. dried parsley
1/8 tsp. onion powder
1/8 tsp. garlic powder
1 dash dried dill weed
1 dash pepper

DIRECTIONS

1. Heat olive oil over medium heat. Add green onions and bell pepper and saute 5 minutes until tender.

2. Add diced cooked chicken, corn, spinach, black beans, jalapeno, parsley, cumin, chili powder, garlic powder, cilantro, salt, and cayenne pepper. Cook and stir 5 minutes until well blended and tender. Remove from heat and stir in cheese so it melts.

3. Place tortillas between two moist paper towels and microwave 30 seconds-1 minute until hot and pliable.

4. Spoon even amounts of mixture onto each tortilla. Fold in ends of tortilla, then roll tightly around mixture. Arrange in a medium dish, cover, and store in the freezer or refrigerator. Chilling them for several hours before baking helps hold them together, but is not absolutely necessary. They keep well frozen, and can be placed directly in the oven.

5. Butter a baking sheet and place rolls evenly on the pan. Brush them with melted butter.

6. Bake rolls at 375 F for 20-25 minutes, until golden brown and the edges begin to crisp, rotating them every 10 minutes.

7. Remove them from the oven and allow them to cool for several minutes before slicing in half. Serve with Avocado Dipping Sauce and garnish with chopped onion and tomato.

8. To prepare sauce combine all ingredients in a small bowl and whip until creamy. Store in an airtight container in the refrigerator until ready to serve.

Makes 20-30 rolls.

(Adapted from Recipe Zaar)

Chicken Tortilla Soup

July 8, 2009

For my parents’ birthdays this weekend I prepared a Mexican Feast. For the main course I debuted my original Chicken Tortilla Soup! I have had many versions of this dish and I finally decided to create my own that Incorporated all of my favorite aspects of each. My family loved it and I was elated that it turned out so well on my first try! I provided an array of toppings… such as sharp cheese, tangy sour cream, and bright cilantro, that further enhanced the flavor and flair of this soup! While it is absolutely delicious as is, if you like it spicy you could add some diced jalapeno or cayenne pepper. Boiling a whole chicken might take some time, but it provides for the juiciest meat and top notch stock. If you are in a hurry you could substitute diced cooked chicken breast and canned chicken broth, but the results won’t be as phenomenal (and watch out for the sodium content in your broth). Adobo seasoning is my “secret ingredient”! While the ingredients might vary by brand, mine contains salt, garlic, onion, black pepper, oregano, bay, and turmeric. It is available at most grocery stores (although my specific version comes from Whole Foods). Next time I might use fresh diced/pureed tomatoes in place of the canned, but otherwise I’m sticking to this recipe for good!

INGREDIENTS
1 3 lb. chicken, giblets removed
water, enough to cover chicken for boiling and create at least 6 cups of stock
2 cans black beans, drained and rinsed
1 can whole kernel corn, drained
28 oz. can crushed tomatoes (I used fire-roasted)
4 oz. can diced green chiles
2 Tbsp. extra virgin olive oil
1 large onion, diced
4 cloves garlic, minced
1 tsp. Adobo seasoning (I purchase this brand)
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. paprika

salt and freshly ground black pepper, to taste

pinch cayenne pepper, to taste
To garnish:
sharp Cheddar or Monterrey Jack cheese
fresh cilantro, chopped
sour cream
green onions, sliced
avocado, sliced
tortilla chips
DIRECTIONS
1. Place chicken in a large pot. Cover with water (at least 8 cups) and bring to a boil. Boil for 40 minutes, or until the chicken is no longer pink and the juices run clear.
2. Take the pot off of the stove. Remove chicken from the pot and set aside to cool. Strain the stock and allow it to cool to room temperature. Once the chicken has cooled, remove the meat from the bones. Store the stock and chicken meat in the refrigerator until you are ready to use them (can be several hours or overnight). Before using the stock, skim the fat off the surface. Shred or dice the chicken before use.
3. Heat olive oil in a large pot over medium heat. Add onion and cook until translucent. Add garlic and cook for about a minute. Stir in the Adobo, cumin, chili powder, and paprika and cook for another minute. Add 6 cups of chicken stock, the black beans, corn, tomatoes (I dumped in one can of beans whole and pureed the second in a blender for a creamier consistency.), green chilies, and chicken.
4. Bring to a boil and then reduce heat to medium-low and simmer for at least 15 minutes. Season to taste with salt and freshly ground black pepper and cayenne.
5. Serve hot and garnish with a selection of Cheddar or Monterrey Jack, fresh cilantro, sour cream, green onions, avocado, and tortilla chips.

Serves 8.

Jacob’s Ukrainian Borscht

May 16, 2009

Ukrainian Borscht, a.k.a. beet soup. Doesn’t sound too enticing, does it? My brother recently returned from Ukraine, excited to teach me this authentic recipe. I have to say I am impressed at what living in a foreign country will do to a teenage boy. He now loves vegetables! And I paraphrase: “I’ll eat any vegetable, they’re soooo good!” I think he actually mentioned that he’d eat anything. It’s shocking.
Since I’m the adventurous “foodie” of the family, I couldn’t be outdone by my little brother’s no-longer-picky palate. If he wanted to cook beet soup (he actually missed it!), I would oblige. He came to stay with us for a few days and that’s when our borscht making began. He guided me through the grocery store, picking out the perfect beets and cabbage. Then, following his careful instructions, I scrubbed and chopped, stirred and sauteed, boiled and simmered this bright concoction.
And you know what? It’s down right delicious. And extremely healthy. Who knew. I was even coerced into trying some shredded raw beets. Not bad at all. Tasted like a carrot to me. I liked it. Further proof that pickyness stems partly from ignorance and mostly from fear.
There are NO tomatoes in this soup. The beets turn everything a brilliant red. The potatoes, the chicken, the cabbage, all take on their vibrant hue. My brother insisted that it be served with a large dollop of creamy-as-you-can-get sour cream. Stir it in and your borscht turns a lovely pink color. But I thought it was plenty good without.
This recipe is not exact. Really you just throw odd amounts of your ingredients together in a pot (a very large one) and cook it till it’s done (or leave it on the stove all day). I estimated the amounts we used for ease of repeating the procedure. I think using skin and bone-on chicken (which you would remove and shred later) would impart even more flavor to the broth (especially if you don’t have a rich stock). Serve it with a crusty loaf of bread for soaking up the tidbits.
INGREDIENTS
1-2 lbs. boneless skinless chicken breast, cubed
8 cups chicken stock
1/4 cup butter
2 large beets, shredded
4 carrots, shredded
1/2-1 head of green cabbage, shredded
4 cloves garlic, minced
1 large onion, chopped
2 lbs. potatoes, cubed
large handful fresh parsley, chopped
1/2-1 tsp. dried dill, to taste
1 bay leaf
salt and pepper, to taste
sour cream
DIRECTIONS
1. In a very large saucepan, melt butter over medium heat. Add onions and saute for several minutes. Add garlic, beets, carrots, and cabbage. Cook until softened. Season with salt and pepper.
2. Bring chicken stock to a boil, adding the bay leaf. Add potatoes and chicken and reduce to a simmer. Partway through cooking add the cooked vegetables. Continue to simmer on low for 20-30 minutes (until the potatoes are tender and the chicken is done) or up to several hours. Stir in dill and fresh parsley (saving a small amount for garnish). Season with salt and pepper.
3. Serve with a large dollop of sour cream and garnish with fresh parsley.
Makes a very large pot.

White Bean Chicken Chili

March 15, 2009

Of all the chili recipes I’ve ever tried, this is my favorite. Chicken and white beans in a savory green chile and onion broth….Mmmm! And it doesn’t have to simmer all day…15 minutes and dinner is on the table. Using a rotisserie chicken is the best option because it’s pre-cooked AND will already have unbelievable flavor! Several components of this recipe can be adjusted the way you like it: use more or less of the garlic, cayenne (for even more heat add jalapenos), and broth. Optional garnishes include fresh cilantro, Cheddar cheese, and green onions. This hearty albino chili will warm your toes and sooth your soul.

INGREDIENTS
2 Tbsp. extra virgin olive oil
2 medium onions (red, white, or yellow), diced
4 cloves garlic, minced
2 4-oz cans diced mild green chiles
2 tsp. cumin
2 tsp. oregano
1/4 tsp. cayenne pepper (adjust according to desired heat)
3 cans Great Northern beans, drained and rinsed
1 whole rotisserie chicken or 4 chicken breasts, cooked and shredded
8 cups chicken broth (use more or less depending on how thick you want your chili)
cilantro, dried or fresh (optional)
green onion, sliced for garnish
Cheddar or Monterey Jack cheese, shredded for garnish
salt and pepper, to taste

DIRECTIONS
1. Heat oil in a large pot over medium heat. Saute onions until translucent. Add garlic and cook for 1 minute. Stir in green chiles, cumin, oregano, and cayenne pepper (and cilantro if you are using dried).

2. Add 6 cups of chicken broth, beans, and chicken. Bring to a boil, then reduce heat and simmer for at least 15 minutes. Add more chicken broth to achieve desired thickness. Season with salt and pepper.

3. Garnish with green onion, cheese, and cilantro. Serve hot.

Serves 8.

(Loosely adapted from All Recipes)