Category Archives: Poultry

White Chicken Chili

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whitechickenchili

White Chicken Chili

This recipe makes a large pot of soup.  I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal.  Or else my grandkids raid my freezer and take it out.  Fine with me.  It warms my heart they like my food.

This is also very quick easy to make as it uses most everything in a can.  Just stock up your pantry.

  • 2 onions, chopped
  • 1 tablespoon oil
  • 6 cups chicken stock
  • 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
  • 3 (5-oz.) cans chicken, drained
  • 2 (4-oz.) cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon white pepper
  • 12-oz. container sour cream
  • 3 cups shredded Monterey Jack cheese

In a large stockpot over medium heat, saute onions in oil until tender.  Stir in remaining ingredients except sour cream and cheese.  Simmer for 30 minutes, stirring frequently, until heated through.  Shortly before serving time, add sour cream and cheese.  Stir until cheese in melted.

Serves 16 to 20.

222 calories per 1 cup

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Grilled Chicken Burgers

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grilledchickenburgers

Grilled Chicken Burgers

These burgers were so easy to put together.  I grilled them in a cast iron skillet, but if you prefer, put them on your grill. I was a little worried they would come out dry, but they were moist and delicious.  Just be careful you don’t cook them too long or they might get dry.  Cook to 165 degrees.  I used an instant read thermometer.

And to make them a little healthier, I served them on an oatmeal thin.  They are less calories than a bun.

  • 1 tablespoon olive oil
  • 1 lb. ground chicken
  • 1/3 cup Panko crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, if using.  Stir until loosely combined.  Make into 4 patties.

Heat olive oil in your skillet over medium heat.  Add burgers to skillet and cook 3 to 4 minutes on each side or until instant read thermometer reads 165 degrees.  (Put instant read thermometer into the side of burgers half way.)

Makes 4 burgers.  (273 calories) (Burger/oatmeal thin)

“Live to leave a legacy for God’s glory.”

 

Chicken Pot Pie Soup

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chickenpotpiesoup

Chicken Pot Pie Soup

I made this for me and my grandson today.  We both love chicken pot pie and we both loved this soup.  Really easy to make too.  Yummy!

  • 1 disk, refrigerated pie dough
  • 1/2 teaspoon plus a pinch of poultry seasoning
  • 2 tablespoons unsalted butter
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 3 medium Yukon gold potatoes, chopped
  • 1 (10-oz.) package frozen mixed peas and carrots

Preheat oven to 425 degrees.  Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters.  Bake until puffed and golden, about 10 minutes.

Meanwhile, melt butter in a large pot over medium-high heat.  Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.  Transfer to a bowl.  Add celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute.  Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer.  Reduce the heat to medium and simmer, partially covered, 10 minutes.  Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes.  Return the chicken to the pot and simmer until cooked through, about 1 minute.

Divide among 4 bowls and top with the crust.

“When we feel weak in our prayers, God’s Spirit helps us in ways we can’t imagine.”

Chicken Meatball and Orzo Soup

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chickenmeatballandorzosoup

Chicken Meatball and Orzo Soup

This soup has the most amazing broth!  Very comforting on a chilly day.  Those days are coming soon and I urge you to try this soup.  You won’t be disappointed.  Yum!

  • 2 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 8 cups chicken stock
  • 1/2 cup uncooked orzo pasta
  • 1 tablespoon lemon juice
  • 2 teaspoons dried parsley

For the chicken meatballs:

  • 1 pound ground chicken
  • 1/3 cup Panko crumbs
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, to taste.  Stir until well combined.  Roll mixture into 3/4-to-1-inch meatballs.  You should get around 25 to 30 meatballs.

Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat.  Add meatball, in batches, and cook until all sides are browned, about 2-3 minutes.  Transfer to a paper towel lined plate; set aside.

Add remaining 1 tablespoon oil to the stockpot.  Add the garlic, onion, carrots and celery.  Cook, stirring occasionally, until tender. about 4-5 minutes.

Pour in chicken stock and bring to a boil.  Stir in orzo and meatballs;  reduce heat and simmer until orzo is tender and meatballs are cooked through, about 10-12 minutes.  Stir in lemon juice and parsley; season with salt and pepper, to taste.

Yield:  4 large servings.

“God-the Perfect Father-will never let us down, leave us, or stop loving us.”

White Sauce Chicken Enchiladas

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whitesaucechickenenchiladas

White Sauce Chicken Enchiladas

This is so easy to make and very delicious.  Make sure you use small tortillas.  I used medium to large size and they were too big and didn’t fit on the plate very well.

I also think that if you like it more spicy, use Pepper Jack cheese.  I didn’t think the chilies gave it much heat at all.

  • 2 1/2 cups cooked and shredded chicken
  • 3 cups shredded Monterey Jack cheese, divided
  • 10 small soft flour tortillas
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4-oz.) can diced green chilies (I used milk, but you can use whatever heat you like.)

Preheat over to 350 degrees.

Combine shredded chicken and 1 cup cheese.  Fill tortillas with mixture and roll each one.  Place in a greased 9 x 13″ casserole dish.

Melt butter in a pan over medium heat.   Stir in flour and whisk for a minute over heat until slightly thickened.  Add broth and whisk together.  Cook over heat until it’s thick and bubbles up.  Take off heat and let cool slightly before adding in sour cream.  (If too hot, it may curdle.)

Pour mixture over enchiladas and add remaining cheese to top.  Bake for 20 to 23 minutes then broil for 3 minutes to brown the cheese.

Serves 6.

“By God’s grace, we can have our best witness in the worst of times.”

Make-Ahead Turkey Gravy

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Make-Ahead Turkey Gravy

This recipe makes enough gravy for a 12 to 14 pound turkey, with leftovers.

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets, minus the liver
  • 1 onion, chopped
  • 6 cups low-sodium chicken broth (or turkey broth if you have it)
  • 4 sprigs fresh thyme or 2 teaspoons dried thyme
  • 1 bay leaf
  • 4 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • Salt and pepper

Heat oil in large saucepan over medium-high heat and brown giblets (minus the liver) and neck for 5 minutes.  Add onion and cook until softened, about 3 minutes, then reduce heat to low, cover, and simmer for 20 minutes.

Turn heat to high, add chicken broth, scrape pan bottom, and bring to boil.  Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.

Pour broth through fine-mesh strainer.  Discard solids.  Broth can be made in advance and stored in the refrigerator for 2 days.

Melt butter in large saucepan over medium heat.  Whisk in flour.  Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.

Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly.  Simmer gravy, whisking occasionally, until thickened, about 5 minutes.  Set aside, covered, until turkey is done.  (Gravy can be refrigerated, covered, for 1 day.)

Scrape up bits in roasting pan and pour drippings into fat separator.  Reheat gravy over medium heat until bubbling.  Add defatted drippings.  Simmer for 2 minutes until the gravy thickens.  Season with salt and pepper.  Serve with turkey.

Makes about 6 cups.

“God gives us the power and the privilege to enjoy the rewards of doing things His way.”

Chicken Pot Pie

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chickenpotpie

Chicken Pot Pie

This is a very quick and easy chicken pot pie made from scratch.  Delicious!

  • 1 lb. skinless, boneless chicken breast halves, cubed
  • 1 cup sliced carrots
  • 1 cup frozen green peas
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/2 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 3/4 cup chicken broth
  • 2/3 cup whole milk
  • 2 (9-inch) unbaked pie crusts

Preheat oven to 425 degrees.

In a saucepan, combine chicken, carrots, peas and celery.  Add water to cover and boil for 15 minutes.  Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent.  Stir in flour, salt, pepper and celery seed. Slowly stir in chicken broth and milk.  Simmer over medium-low heat until thick.  Remove from heat and set aside.

Place the chicken mixture in bottom pie crust.  Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough.  Make several small slits in the top to allow steam to escape.

Bake in preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Serves 4 to 6.

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