Tag: chicken

Chipotle Chicken Corn Chowder

chipotle-chicken-chowder

Nothing soothes on a crisp fall day quite like a bowl of rich and creamy soup. This spicy chipotle chicken corn chowder is one that delivers everything you would want in a soup–a rich broth dancing with chipotle flavor, hearty potato, corn and shredded chicken all coming together for a soup that eats like a meal.

I recommend adding the chipotle in a little at a time to adjust the spiciness to your liking. Chipotle peppers can quickly go from spicy to blazing inferno in a matter of an extra tablespoon.

Top your bowl with crushed tortilla chips, cilantro and a squeeze of fresh lime.

Chipotle Chicken Corn Chowder

Chipotle Chicken Corn Chowder

Ingredients

  • 2-6 ounce chicken breasts
  • 2 Idaho potatoes, cut into 1 inch cubes
  • 2 cups corn
  • 1 cup bell pepper, diced
  • 1/2 cup sweet white onion, diced
  • 2 cups chicken stock
  • 1 cup whole milk
  • 1/3 cup chipotle in adobo sauce, sauce only.
  • 1-4 ounce can hatched green chiles
  • 2 tbsp all purpose flour
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp garlic, minced
  • 1 tsp onion powder
  • 3 tbsp butter
  • 2 tsp sea salt
  • Optional toppings: chopped cilantro, lime wedges, tortilla chips

Instructions

  1. Begin by melting 1 tablespoon of butter in a pan over medium heat. Allow pan to get nice and hot. Season chicken breast with salt and pepper.
  2. Place chicken breast on pan and cook 6-7 minutes each side. Place on a cutting board and finely chop chicken. Set aside.
  3. In a Dutch oven, melt 2 tablespoons of butter over medium heat. Add green pepper, onion, potato, garlic, oregano, cumin and sea salt. Place lid on and cook until onion begin to soften about 10 minutes.
  4. Add hatched green chiles, chipotle sauce and flour. Stir to combine. Pour in chicken stock and whole milk. Stir regularly until flour is dissolved.
  5. Allow chowder to come to a boil. Reduce heat and add chicken and corn. Simmer uncovered 20 minutes.
  6. Serve with lime wedges, cilantro and tortilla chips.
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Cheesy Jalapeño Corn Burgers

Cheesy Jalapeno Grit Burger

Creating fresh takes on burger recipes is one of my favorite things to do during the warmer months. I often see a variety of burger options at the grocery store in the meat department. Those are great in a pinch, but when I have a little extra time, I like to create my own hand crafted burgers. This one came to me when I was trying to think of new ways to use corn meal. I found it to be the perfect binder in this recipe for cheesy jalapeño corn burgers.

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The corn meal creates an almost crispy outside to the burger, which I loved. The meat in this recipe is sort of an afterthought. I wanted the other ingredients to be the stars of the show, so instead of using beef, I used ground chicken. These burgers are delicious on their own with a little spicy mayonnaise (I use mayo mixed with a little chipotle in adobo sauce) on top served alongside grilled hearts of  romaine or your choice of veggie.

Cheesy Jalapeño Corn Burger

Yield: 4-6 burgers

Cheesy Jalapeño Corn Burger

Ingredients

  • 1 lb ground chicken
  • 1/2 c corn kernels, thawed
  • 1/2 c cornmeal
  • 1 tbsp jalapeño, minced
  • 1 tsp garlic, pressed into a paste
  • 1/3 c red onion, finely chopped
  • 1 c shredded cheddar cheese
  • 1 egg, lightly beaten

Instructions

  1. Preheat grill to 400 degrees. Combine ingredients in a large bowl. Mix well to combine.
  2. Form into patties.
  3. Place on grill. Cook 10 minutes, flip and cook ten minutes longer.
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Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterreanean Chicken jpg

One of my favorite things about Spring is switching from stick-to-your-ribs comfort meals  to lighter, garden fresh recipes. I love making a meal out of grain salads and earthy greens topped with grilled or roasted herb chicken. Hints of lemon run through this Quinoa and Arugula Salad with Mediterranean Chicken dish, making for a bright and flavorful Spring recipe. It becomes so much more than a salad when you combine all of these ingredients.  A little bit of parmesan cheese, crunchy sunflower kernels and heart healthy avocado top the recipe and each bring there own unique flavors.

Quinoa and Arugula Salad with Mediterranean Chicken

Quinoa and Arugula Salad with Mediterranean Chicken

Ingredients

  • FOR SALAD
  • 1 c quinoa
  • 4 c arugula
  • 1 c grape tomato, sliced
  • 1 avocado, sliced
  • 1/3 c Parmesan cheese, shredded
  • 2 tbsp sunflower kernels
  • FOR DRESSING
  • 1 tbsp basil, chopped
  • 2 tbsp lemon juice
  • 1/4 c olive oil
  • Sea salt
  • FOR CHICKEN
  • 1 lb chicken breast tenders
  • 1/3 c olive oil
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp dried basil
  • 1 tsp garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • Sea salt and black pepper to taste

Instructions

  1. Cook quinoa according to package directions. Transfer to a bowl and chill 1 hour.
  2. Preheat oven to 400. Line a baking sheet with parchment paper.
  3. In a medium bowl, combine chicken and marinade ingredients. Toss to coat.
  4. Pour chicken onto baking sheet. Bake 30 minutes.
  5. In a large bowl combine ingredients for salad dressing. Add arugula, tomatoes and quinoa. Stir to coat. Transfer to serving dish, sprinkle with Parmesan cheese, sunflower kernels and avocado.
  6. Place chicken on salad. Serve.
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Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties Recipe

Although wintertime is still in full swing, I often crave a delicious burger. Many people assume you can only cook burgers outside on a grill in the summertime, but I love the flavor a burger gets when cooked on a searing hot flattop. I came up with this Zesty Poblano Chicken Patties recipe when trying to think of an alternative to the standard beef burger. I wanted a hint of smokiness with a nice tang as well. Charring up a poblano pepper gives a nice smokey flavor to these burgers along with a little ground cumin. Next, we add lime zest and juice for a hint of tanginess. These patties almost reming me of a taco burger and would be great served on a bun or wrapped in a tortilla with a little sour cream or avocado. I hope this recipe will show you that grilling flavor can be achieved year-round!

 

Zesty Poblano Chicken Patties

Zesty Poblano Chicken Patties

Ingredients

  • 1 lb chicken breast, very finely chopped or ground chicken breast
  • 1 egg
  • 1/2 c Panko breadcrumbs (or traditional breadcrumbs if preferred)
  • 1/4 c red onion, minced
  • 1 poblano pepper, minced
  • 1 tbsp jalapeño, minced
  • 1 tsp lime zest
  • 1 tsp lime juice
  • 1 tbsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 handful cilantro,chopped
  • 1 tbsp olive oil (for cooking)

Instructions

  1. Turn oven to broil at 550 degrees. Place poblano pepper in oven on baking sheet. Broil until skin bubbles and is charred, about 15 minutes.
  2. Place poblano pepper in ziplock bag for 10 minutes.
  3. Remove poblano and peel off skin. Finely chop poblano.
  4. In a large bowl, combine chicken and egg with all ingredients except bread crumbs.
  5. Stir in bread crumbs.
  6. Begin heating oil on flat top to medium heat. Form mixture into patties.
  7. Place patties on flat top, gently press down. Cook 5-7 minutes, flip and cook another 5-7 until fully cooked through.
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Zesty Poblano Patties