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Green Chile Chicken Mushroom Soup

Green chile chicken soup with mushrooms and corn mjskitchen.com

 

A while back a friend asked me to come up with a relatively healthy recipe for a Green Chile Chicken and Mushroom Soup.  She had just had a it at a local restaurant and loved it.  However, when she asked how they made it, she was told that they used Campbell’s Cream of Mushroom Soup as the base.  Being a very healthy eater, she was a little disappointed.  Not that there is anything really wrong with canned Cream of Mushroom soup (I’ve eaten enough of it in my lifetime), but fats make up 50% of the calories in one serving and the sodium content @ 870 mg/serving is pretty high. This is based on the FDA recommendation of no more than 2400 mg of salt / day and the American Heart Association recommendation of 1500 mg/day.  But getting back to my friend’s request, did I accept it?  You betcha! And last week everything came together to make it happen.

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30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons mjskitchen.com

 

Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

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Red Chile Chicken Tamales

This red chile chicken tamale is a non-traditional tamale that is easy to make and is just as tasty as a traditionally made tamale. mjskitchen.com

 

In New Mexico, making tamales is a holiday tradition where families and friends gather in the kitchen and spend the day cooking, assembling and steaming dozens upon dozen of tamales. It’s a great tradition with a delicious outcome.  There’s really nothing better than a tamale right out of the steamer. So in keeping with tradition, Bobby and I made two different types of tamales for the holidays this year – Corn, Mushroom and Green Chile and these Red Chile Chicken Tamales.

The tamales we make are not the traditional tamales where the masa is made with lard then layered with a pork filling onto a corn husk.  If you saw my corn, mushroom and green chile tamales from last year you may remember that I replace the lard with canola oil and instead of layering the masa and the filling, I mix them together, making the assembly process A LOT easier and faster.  As a friend of mine said “It all comes together in the mouth anyway.” :)

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Peppered Lemon Chicken Bites and Curried Brussels Sprouts

Bites of chicken marinated with preserved lemons and pepper.

 

Originally, this post was just going to be just about the Peppered Lemon Chicken Bites, but the Brussels sprouts turned out so good and were the perfect complement for the chicken, that I decided to dish up both. Let’s talk about the chicken first.  In this simple little chicken dish, the chicken is marinated with preserved lemons, garlic oil, pepper and a couple more ingredients.  After marinating, the chicken is cooked on the stovetop or skewered for kabobs and grilled. Both cooking methods yield a cook time of less than 15 minutes.  This summer we were making the kabobs, but now that it’s pitch dark by 5 p.m., I cook the chicken on the stovetop.  No matter which method used, this peppered lemon chicken is a tasty, quick and easy meal – perfect for the middle of the week.

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Southwestern Pileup

PileupSW4_Web

 

This Southwestern Pileup was originally shared with my good friend, Swathi of the Zesty South Indian Kitchen who invited me over to share one of my southwestern dishes. The Southwestern Pileup is a delicious, spicy and hearty dish that one can find on the menus of many New Mexican restaurants. However, it is so easy to make, that I make it a lot at home for both brunches and suppers.  It’s extremely versatile in that you can change it up to fit your mood. You can add meat or go meatless, use pretty much whatever vegetables are in your crisper, and top it with with your choice of chile or salsa.

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Braised Red Chile Chicken and Vegetables

Southwestern Braised Chicken thighs

 

This braised red chile chicken recipe might remind you somewhat of the Hungarian dish – Paprika Chicken. The paprika pepper that creates a rather spicy and rich tasting Paprika Chicken is similar to that produced by the red chile powder used in this dish.  However, that’s about as far as the similarities between the two dishes go. Paprika chicken uses cream or sour cream and is usually served over pasta, neither of which is the case here.

Braised Red Chile Chicken and Vegetables is actually more of a southwestern dish with some Mexican components as toppings.  Instead of paprika I use New Mexico red chile powder and other traditional southwestern seasonings.  The base or sauce is created using strained or crushed tomatoes which, once cooked down, create a rich sweet and spicy sauce. Because of this rich sauce, this dish can be served over rice, grits or polenta, or with flour tortillas that can be used to scoop it up so that nothing goes to waste.

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Not My Aunt’s Chicken Pot Pie

Serving of chicken pot pie

I’ve been tied up for a couple of weeks, so my wonderful sister Nadalyn, has graciously stepped in and made us a chicken pot pie.  Before I turn this over to her, I have to say that this recipe is SO Nadalyn.  I cook meals with a lot of leftovers because I learned not to waste anything from my mother, but Nadalyn – she has taken it to a whole new level.  She is the frugalista of leftovers and this chicken pot pie is a great example.  It’s all yours Babe…

My husband’s aunt and uncle made a living running a diner in a small rural town. They were the sweetest, kindest, most generous couple you ever met. Honestly, I think that was the main reason people ate at their diner, and also the fact that their diner was one of only two sit-down eateries in town. His aunt’s chicken pot pie was her staple. It was the diner’s special every day and the dish she brought to all family gatherings. Unfortunately, we use to say that the closest a chicken got to her pot pie was if one ran past on the road. The dish consisted primarily of a small bag of frozen mixed vegetables in thickened chicken stock covered with a pie crust in a restaurant size baking pan. It was a game among us seeing if anyone would actually find a piece of chicken in their serving of pie. That’s where I got the tongue-in-cheek name for my dish.

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Orange Ginger Chicken Salad

Pan fried chicken with fresh vegetables and a ginger vinaigrette

 

June is here and it’s HOT!  The oven is officially off for the next 3 to 4 months, so meals are either grilled, cooked on the cooktop or not cooked at all.  Neither Bobby nor I like eating hot or heavy meals in the summertime. We eat lots and lots of salads and this Orange Ginger Chicken Salad is one of our summer staples.  The chicken breasts are pan fried on the cooktop and the rest of the salad is washed, chopped and plated.  A simple dressing with crystallized ginger and orange juice is poured over the top and voilà!  We have a healthy, hearty, and very tasty meal.

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A Celebration of Garlic

 

For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
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