Mexican Chicken Noodle Soup

All the soups!

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Mexican Chicken Noodle Soup

  • 1 tbsp olive oil
  • 1/2 white onion, diced
  • 1/4 cup celery, diced
  • 1/2 cup carrot, diced
  • 3 garlic cloves, minced
  • 1/2 jalapeño, diced
  • 1 large chicken breast
  • 32 oz chicken stock
  • 1 14 oz can roasted tomatoes
  • 1 cup angel hair pasta broken into small pieces
  • 1/4 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • a few pinches of salt, to taste
  • 1/2 tsp ground black pepper
  • 1 lime, juiced
  • a little cilantro

Heat the olive oil over medium heat and add the onion, carrot and celery.

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Cook until the onion becomes translucent.  Add the garlic and jalapeño and cook for another minute.

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Dump in the roasted tomatoes, chicken stock, and chicken breast and bring it to a boil.

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When the chicken is cooked through, lower the heat to low, remove the chicken and shred it.

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Spicy Beer and Lime Chicken Enchiladas

Enchiladas for dinner, because who doesn’t love them?!  Based on THIS recipe:  http://www.howsweeteats.com/2013/12/spicy-beer-braised-lime-chicken-enchiladas/

Spicy Beer and Lime Chicken Enchiladas

  • 1 1/2 lb boneless skinless chicken breasts
  • the zest of one lime
  • 1 tsp sugar
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder
  • 2 tbsp olive oil
  • 8 oz of beer (I used Corona)
  • 1 jalapeño pepper, diced
  • the juice of one lime
  • 8 oz monterey jack cheese, shredded
  • flour tortillas (I used 9, but depends on the size of them, I suppose)

Let’s start with the rub.  Zest the shit outta a lime into a bowl:

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Add the sugar, cumin, paprika, chili powder, garlic powder, salt and pepper.

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Heat a skillet or something (I used my Dutch oven because duh its the greatest most versatile thing in the kitchen) with the olive oil over medium high heat.  While that’s heating up, mix together your rub and smother those chicken breasts.  I mean, COVER them with the entirety of the contents of the bowl.  Add to the skillet.

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Brown them on both sides, a few minutes per side.

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Chicken Alfredo Bowties

Can we all agree that things made in one pot are wonderful?  Great.  Let’s make some chicken alfredo together, shall we?

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Chicken Alfredo Bowties

  • bowtie pasta (any pasta is a okay!)
  • 3 chicken breasts
  • butter (2-3 tablespoons total)
  • 3 cloves of garlic, chopped
  • 3/4 cup white wine
  • 1/2 cup half and half
  • 3 tbsp cream
  • 1 cup grated/shaved parmesan cheese
  • parsley for garnish
  • salt
  • pepper

Start off boiling the water for your pasta.  Cook per the package and set aside.  I of course didn’t take any pictures because I’m a nit-wit.  But I think y’all get the point of boiling water for pasta and cooking said pasta.  We’re all grown ups here (I hope).

In the mean time, melt some butter over medium heat, salt and pepper your chicken and the chicken to the pan.

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Let ’em get nice and golden brown.

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Pull them out and set aside.  Add the rest of the butter (1-2 tbsp) to the pan, then toss in your garlic.

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Take a good whiff of that awesomeness.

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Chicken Stock

Congratulations!  You’ve butchered your first whole chicken!  Now what do you do with that carcass, those wings and wing tips?  Why, make chicken stock, of course!

Chicken Stock

  • chicken parts!  (carcass, wings and wing tips left over from THIS post)
  • 4 carrots, roughly cut into segments
  • 3 stalks of celery, roughly cut (tops and greens are good too!)
  • 1 onion, quartered
  • 2 bay leaves
  • 1 clump parsley (I used a combo of remnants of fresh Italian and dry since our local store was out of parsley?!)
  • some sprigs of thyme
  • water

In a large stock pot, throw in all of the ingredients.

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Fill with water.

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Bring to a boil, then immediately reduce to low.  Let that pot sit over a low heat uncovered for houuuuuurs aka sit on your butt and watch TV like I did.  Orange is the New Black, y’all.

Stir occasionally and wait for the house to smell like Thanksgiving.

I let mine go for about 3 hours, but it’s completely up to you.  I didn’t add any salt since you can always add that when you’re using the stock in a dish.

Strain it.

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Dump it into a plastic bag or some jars and freeze away for future dishes!

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Honey, Lemon and Lavender Chicken

This dish is based off Rachel Khoo’s (a la “Little Paris Kitchen”) recipe “Poulet au citron et lavande”.  Basically roast chicken with a honey lemon marinade with lavender.

Side note:  I’ve already spelled lavender “lavendar” about 5 times.

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Honey, Lemon and Lavender Chicken

  • 1 tbs dried lavender (the store didn’t have any, so I used a few drops of lavender oil I had in the pantry)
  • 3 tbs honey
  • 3 tbs olive oil
  • a few sprigs of thyme
  • zest and juice of a lemon
  • chicken parts
  • salt and pepper

Okay, it’s time to butcher your first whole chicken!  First I watched THIS video:  http://www.youtube.com/watch?v=pEW4uFzKm4k

Cut your wing tips off, remove the rest of the wings, then each thigh, and last but not least, dissect out the breasts.  Get it?  Got it?  Good.  You should now have these lovely parts:

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Set aside the carcass and wings for STOCK!

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Summer Eats from Coast to Coast

Here’s some of the amazeballz things I’ve been eating/drinking this summer:

1.  This photo is reaaaally old but brunch here was amazing and The General Muir (http://www.thegeneralmuir.com/) is my oldest friend and future chef business partner’s favorite place to eat in Atlanta.  Highly recommended.

The Avenue A open faced bagel:  nova, schmear, avocado, grapefruit, cucumber, onion.

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2.  While in sunny SAN DIEGO for the 4th of July, I had lunch with my lovely mother at Prep Kitchen (http://www.prepkitchen.com/) in Little Italy:  to start, probably one of my favorite cocktails to date, London’s Burning.  Gin, jalapeño, avocado and lime.

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Followed up by a cold corn puree soup:

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And mussels with garlic, white wine, cream and fries:

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One-Pot Cheesy Chicken Pasta

Dutch ovens are probably my favorite cooking vessel.  You can do pretty much anything in them.  My mom recently bought me this giant Le Creuset pot and I want to marry it.  For real.

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Isn’t she gorgeous?! (THANKS MOM)

We’re going to do everything involved for this dish in this beautiful piece of cast-iron wonderfulness.  Although i guess you could cook the pasta in a different pot but I’m feeling lazy about cleaning and ONE POT YOU GUYS.

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One-Pot Cheesy Chicken Pasta

  • 1 box bowtie pasta
  • olive oil
  • 2-3 chicken breasts (sliced or diced)
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup white wine (or chicken/vegetable stock)
  • 2 cans whole tomatoes (or you can use marinara sauce for a faster result)
  • 1 tbs dried parsley
  • 1 tbs dried oregano
  • red pepper flakes
  • 1 pinch sugar
  • salt and pepper to taste
  • 1/3 cup sour cream
  • 1/3 cup ricotta cheese
  • 1 cup mozzarella cheese
  • grated parmesan
  • basil (I forgot to buy this)
  • mushrooms (forgot to buy these too, womp womp)

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