chicken

by

Coconut Lime Chicken Soup

Coconut Lime Chicken Soup

It is so cold here in Atlanta 6 degrees. I am a “Southern Girl” and not liking this. So to warm up I am having hot tea and soup. I am stepping out and trying a new recipe and I urge you to do the same. It is sometimes hard to do because we love what we love in food and just like in restaurants I know I tend to order the same thing and I also tend to cook the same dishes over and over. I hope you will join me in making something new and tasty, shake up the country club or your kitchen table. I always teach the students in my cooking classes to say “It is the Best I Have Ever Made”. So when you make it for the first time it will be “The Best You Have Ever Made”. By doing this you you set the stage for people to really enjoy your dish without any negative thoughts. Nothing worse than the host saying “this did not turn out quite right” and right away you start wondering well what is right, what should it be like! No more of that!!! So I present this Coconut Lime Soup to you as “The Best I Have Ever Made”. Enjoy and stay warm. PS: This soup is delish year round.

Bowl of soup

Coconut Lime Chicken Soup

Tasty and filling rich hearty soup
Print Recipe Pin Recipe
Servings: 8
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 1 Carrot shredded, (I use 1/2 bag of shredded carrots)
  • 2 cups chicken broth
  • 1/2 bunch cilantro chopped
  • 1 large can unsweetened coconut milk
  • 1/2 Deli-roasted chicken breast from grocery store (Can also use 6 frozen chicken tenders boiled till done and shredded)
  • 1 cup previously cooked rice (I use Trader Joes frozen brown rice)
  • 1/4 cup lime juice (juice of 2 limes)
  • 1 tablespoon soy sauce
  • Extra Cilantro for garnish (optional)
Thai Seasonings
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon salt

Method
 

  1. Place a large pot on the stove over medium-high heat.
  2. Add the butter, carrots and Thai Seasoning and cook until carrots become soft about 10 minutes.
  3. Finely chop the cilantro add to pot
  4. Add the chicken broth to pot
  5. Add the coconut milk, shredded chicken, rice, juice from the limes and soy sauce
  6. Bring to a low boil and boil 10 minutes
  7. If desired, serve topped with extra cilantro and lime wedges

Notes

I find that simmering the soup longer than 10 minutes enriches the flavors.  It is also so delish the next day.
As always, I encourage you to make a double recipe and freeze some.  It freezes great.
 
by

Pecan Crusted Chicken and Raspberry Vinaigrette

This is such an easy and delicious way to serve chicken, gluten-free as well,  I know you will enjoy it often.  You can serve it on a field of greens with a raspberry vinaigrette dressing, recipe below, as a main meat or as chicken tenders.  Kids love the honey mustard flavor.  I like serving it on a bed of mixed greens and topping it with roasted nuts, either pecans or walnuts, cucumbers, grape tomatoes and mandarin oranges or any type of fruit.  It makes a great meal for a luncheon because you can cook the chicken ahead of time. It is one of the favorite dishes we serve in our Apples of Gold mentoring, cooking and hospitality classes. We serve it as a salad along with Linguine with a tomato, lemon and butter sauce, Cheese Biscuits and Chocolate Chip Cheesecake.  I promise to get those recipes out to you. I have cooked these recipes so many times, but have no pictures.  Therefore, I am preparing all the food we serve for Apples of Gold and photographing them.  My husband, Bill, is loving it, me too!   My hope and wish is that my blog will be a good resource for all our “Applettes”  and for those following Tidbits of Joy. These are recipes that will fit with your busy life but still allow you to make delicious meals with a little flair.  And as always, make more than you need for the meal you are preparing.  I love having some in the freezer for a quick-lunch or dinner when pushed for time, usually on a Monday night before our small group arrives.  

Ingredients
Tidbit Gadget
Small Food Processor for
grinding the pecans

Must Have For Your Kitchen
Honey and Spicy Mustard
Honey and Spicy Mustard
Mix together
Chicken dipped into Honey Mustard Mixture
Honey/mustard coated chicken being coated with pecans
BakedChicken right out of the oven

 

Pecan Crusted Chicken Salad with Raspberry Walnut Vinaigrette

Mixed greens with sliced pecan crusted chicken drizzled with raspberry walnut vinaigrette
Print Recipe Pin Recipe
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

  • 6 boneless chicken breast or 8 tenderloins
  • 1/2 cup honey
  • 1/2 cup spicy brown mustard
  • 1 cup pecans ground
  • mixed salad greens
  • grape tomatoes
  • fresh cumbers sliced
  • strawberries or fruit of choice
Raspberry Walnut Vinaigrette
  • 1/4 cup raspberry vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons finely chopped walnuts or pecans
  • 3/4 cup olive oil

Method
 

  1. Preheat oven to 350 degrees. Spray 9 X 13 baking dish with Pam
  2. In a shallow dish, combine honey and mustard. Stir to mix
  3. In a separate shallow dish, combine ground pecans and salt to taste
  4. Dip chicken in honey mixture, coat in pecan mixture and place in baking dish
  5. Bake 30 to 35 minutes or until chicken is tender. Set Aside
  6. Arrange greens on individual plates and top with sliced chicken. Drizzle with raspberry walnut vinaigrette and serve fruit on the side.
Raspberry Walnut Vinaigrette: In small mixing bowl, combine vinegar, sugar, salt and pepper. Stir until sugar and salt dissolve. Slowly whisk in olive oil. Add walnuts.

     

     

     

     

     

     

     

     

     

     

     

     

     

    by

    Chicken and Spinach Taco Casserole

     

    Chicken Taco and Spinach Casserole
    Out of the oven cooked casserole

    I hope you enjoy this yummy casserole.  Combining spinach and Mexican spices makes it delicious and an easy way to eat your veggies.  It goes together quickly and is full of flavor.  My husband, Bill said it was one of the best dishes I have ever made.  Now that is a sounding endorsement since I have cooked for him for over 30 years.  The corn tortillas that you tear and layer in the casserole give it a great flavor and texture.  I love casseroles, one dish meals.  I always double the recipe and make one to share or put in the freezer.  Enjoy!!!

    IMG_0640

    Chicken, garlic and chili powder
    Chicken, garlic and chili powder
    IMG_0645
    Cooking chicken with garlic and chili powder
    IMG_0646
    Salsa ready for casserole dish and the Golden Blend Tortillas (combination of wheat and corn)
    IMG_0647
    First layer of casserole – 1 cup salsa
    IMG_0648
    Second layer of casserole torn tortillas
    IMG_0651
    Third layer of casserole cooked chicken
    IMG_0654
    Cooking onions, pepper and spinach for vegetable layer
    IMG_0655
    Fourth layer of casserole – the vegetables
    IMG_0657
    Fifth layer of casserole – 1/2 cup cheese then your repeat layers starting with salsa but not topping with cheese. You top with cheese after baking and let it melt from the heat of the casserole.
    IMG_0666
    Baked and ready to eat Chicken and Spinach Taco Casserole minus Bill’s serving.

     

    Chicken and Spinach Taco Casserole

    Delicious vegetable chicken and spinach taco cassrole
    Print Recipe Pin Recipe
    Servings: 8
    Course: Main Course
    Ingredients Method Notes

    Ingredients
      

    • 1 box frozen spinach, thawed and water squeezed out
    • 8 chicken tenderloins
    • 1 bell pepper cut into strips
    • 1 onion cut into strips
    • 2 cloves garlic, chopped
    • 2 teaspoons chili power
    • 1 tablespoon Canola oil
    • 6 tortillas, torn into pieces
    • 2 cups salsa, either mild or hot
    • 1 cups Mexican shredded cheese

    Method
     

    1. In medium bowl, mix together chicken, garlic and chili powder
    2. In medium frying pan, cook chicken mixture till chicken is done- set aside
    3. In medium frying pan, sauté onions, bell pepper, and spinach in the canola oil
    4. In casserole dish, pour 1 cup salsa spreading across the pan
    5. Top with 1/2 of torn tortillas
    6. Top with 1/2 half chicken
    7. Top with 1/2 vegetable mix
    8. Top with 1/2 cup Mexican cheese
    9. Repeat the layers starting with the salsa but not topping with cheese.
    10. Bake at 350 degrees for 30 minutes
    11. Remove from oven and top with remaining cheese and let melt from the heat of the casserole.

    Notes

    This casserole freezes great.  Bake as above but do not add the final cheese on top.
    To cook frozen casserole bake as above but add addition time, topping with cheese after cooking.
    Always make sure when cooking a casserole that you are going to freeze to use a container that is oven and freezer safe.  Always complete cool a casserole before wrapping tightly to freeze.  I usually use aluminum foil.    Enjoy!!!