Chicken Fried Rice

Fried rice is one of those dishes that I've tried to make several times and something was always "off".  I realized that using freshly cooked rice was making my rice gooey and mushy.  It never had the same quality as you'd get in a restaurant, but I decided to try one more time.  It turned out great!  I made the rice a few hours before (because I forgot to make it the day before) and refrigerated it for a while before making the recipe. 

I made this recipe even easier by cooking up the chicken the day before and chopping the veggies before hand.  I had everything ready to go and to be thrown together and it made it a cinch to whip this up and enjoy!

Chicken Fried Rice
Recipe adapted from Relish!

Ingredients

• 1 c. quick-cooking long grain rice - precooked the day before and refrigerated.
• 2 boneless, skinless chicken breasts, cooked and chopped
• 1 T. vegetable oil
• 2 large eggs
• 2 green onions, trimmed and chopped
• 1 tsp. ground ginger
• 1 red bell pepper, diced
• 2 T. low-sodium soy sauce
• 1/2 tsp. sugar
• 1/2 c. chicken broth
• 3/4 c. chopped carrots
• 1/2 white onion, chopped

Directions

• Heat skillet to medium and add oil.
• Add eggs, just as whites begin to set, stir to scramble.
• Add green onions, white onions and ginger;  cook 1 minute.
• Add rice, carrots & bell pepper; cook 2 minutes.
• Stir together soy sauce, sugar and broth - add to skillet.
• Add chicken and season with salt, pepper and garlic powder (if desired), cook until heated through, about 3 minutes.

Chicken Tortilla Soup

Yes, another soup recipe!  This was so packed with flavor and just the right amount of spice, it was perfect for an unseasonably chilly day like we had today.  The recipe was by no means difficult and made the house smell fantastic.  I debated over using premade tortilla strips or frying up my own and I'm glad I chose to fry my own.  They only took a few minutes and were delicious!  My husband is a fan of spicy foods and he gave this one a "thumbs up" and said I can make it again any time.  I'm not as big of a spicy food fan, but this soup was spicy enough to make you sniffle, but didn't make your mouth burn, so it was just right!

Chicken Tortilla Soup with Spicy Crisps

Recipe courtesy of Relish!

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 white onion, chopped
• 2 cloves garlic, chopped
• 2 T. olive oil
• 1 3/4 c. beef broth
• 1 c. chicken broth
• 1/2 cup tomato sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder, plus more for spicy crisps
• 1 jalapeno pepper, seeded and chopped
• 1 tsp. salt
• 1 tsp. Worcestershire sauce
• 1 10 oz. Rotel tomatoes with chilies, undrained
• 4 6-inch corn tortillas
• 4 T. canola oil

For garnish

• 2 avocados, chopped
• 1/2 cup cheese
• sour cream

Directions

• Bring a medium pot of water to a boil.
• Drop in the chicken breasts and boil for 15 minutes or until the chicken is cooked through. 
• Drain chicken in colander and let cool. 
• Shred or cube the meat. 
• Heat a large skillet over medium heat. 
• Add olive oil and sauté onion and garlic in oil. 
• Pour into the medium pot you used for chicken. 
• Add beef and chicken broth, tomato sauce, cumin, chili powder, jalapeno(to taste), salt, Worcestershire sauce, tomatoes and chicken. 
• Bring to boil, cover and simmer for 30 minutes.
• In the skillet, heat the canola oil until hot. 
• Cut tortillas in narrow strips and fry. 
• Sprinkle with salt and a little chili powder. 
• When done, place on paper towels. 
• Place half of the strips in bowls. 
• Fill with the hot soup. 
• Garnish with more tortilla strips, avocado slices and cheese. 

Creamy Chicken Taquitos

Taquitos are one thing I have never attempted to make...I didn't want to mess with frying them up, dealing with the lingering oil smell and residue in the air, the mess.  I found this recipe for baked taquitos that really lived up to the hype.  They came out perfect.  Crispy and so flavorful. My husband raved.  I had one more than I'm wanting to admit.  However, it is a fairly healthy version of taquitos so it's not the worst thing in the world when you go to reach for that third crispy, creamy tube full of goodness, right?!?

Creamy Chicken Taquitos
Recipe adapted from Our Best Bites

Ingredients

• 3 oz. cream cheese
• 1/4 cup taco sauce
• 1 T fresh lime juice
• 1 t cumin
• 1 t chili powder
• 1/2 t garlic powder
• 1 small can chopped green chiles
• 3 T chopped cilantro or 1 T dried cilantro
•  2 T sliced green onions
• 2 C shredded cooked chicken
• 1 C grated Asadero (Quesadilla) cheese
• small flour tortillas
• kosher salt
• cooking spray

Directions

• Heat oven to 425. Line a baking sheet with foil & lightly coat with cooking spray.
• Mix cream cheese, green chiles, lime juice, cumin, chili powder, garlic powder & taco sauce.
• Stir to combine & then add cilantro & green onions.
• Add chicken & cheese & combine well.
• Work with a few tortillas at a time and heat in the microwave until they are soft, between damp paper towel.
• Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
• Roll it up as tight as you can.
• Place seam side down on the baking sheet. 
• Lay all of the taquitos on the baking sheet & make sure they are not touching each other. 
• Spray the tops lightly with cooking spray & lightly sprinkle some kosher salt on top (optional).
• Place pan in oven and bake for 15-20 minutes or until crisp & the ends start to get golden brown.

Mushroom & Cheddar Crusted Quiche

Quiche is one of those meals that is always comforting and filling, yet light and delicious at the same time and I NEVER think to make it.  I saw this recipe on the Relish! website (great menu-planning website, totally worth it) and thought it sounded so interesting with it's different type of "crust".  I usually think crusts are flaky or crisp, but with this one, the mushrooms released water, so it didn't crisp up, but it had such a wonderful flavor, it didn't bother me in the least!  I ate the leftovers the next day for lunch and enjoyed it just as much the second day.

Mushroom & Cheddar Crusted Quiche

Recipe courtesy of Relish!

Ingredients

• 6 tablespoons unsalted butter, divided
• 8 ounces whole button mushrooms, coarsely chopped
• 1/2 cup cheddar flavored goldfish crackers
• 4 green onions, chopped
• 1 cup Swiss cheese, shredded
• 1 cup shredded cheddar cheese
• 1 cup cottage cheese
• 6 large eggs
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika

Directions

• Preheat oven to 350 degrees. 
• Melt half of the butter in a large skillet over medium heat. 
• Add the mushrooms, & saute 3-4 minutes. 
• Stir in crushed crackers. 
• Turn mixture into a greased baking dish & press firmly. 
• In the same skillet, melt remaining butter, add onions & saute until transparent. 
• Pour onions evenly over mushroom crust and sprinkle with Swiss & cheddar cheese.
•  In a food processor, blender or hand blender, pulse the cottage cheese, eggs & cayenne until smooth. 
• Pour mixture into crust & sprinkle with paprika. 
• Bake for 30-35 minutes or until knife inserted in the center comes out clean. 
• Let stand 5-10 minutes before serving. 

Creamy Broccoli Soup with Blue Cheese

I'm a fan of soups no matter the time of year.  I'll make stews and soups all year round, I go against the grain that way, I guess...most people think of them only as a Fall and Winter meal, but I don't see a reason to wait when you have the air conditioning on!

This soup was delicious and it gave me a reason to break out my Cuisinart Hand Blender I've had in my basement since our wedding shower!  What a wonderful tool that is for any level of cook!  I've used it several times since this recipe and am loving it...I never knew what I was missing, but it definitely comes in handy and MUCH easier to clean than a whole blender.

Creamy Broccoli Soup with Blue Cheese

Recipe courtesy of Relish!

Ingredients

• 1 tablespoon olive oil
• ½ white onion, chopped
• 2 russet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium bunch broccoli, cut into florets
• 3 cups low-sodium chicken broth
• ½ cup heavy cream
• ¼ cup crumbled blue cheese
• coarse salt and freshly ground pepper, to taste

Directions

• Heat oil in a large soup pan over medium heat. 
• Add onion & sauté until limp, 4-5 minutes. 
• Add potatoes & broccoli, cook until potatoes are beginning to color, about 5 minutes.
• Add chicken broth & bring to a boil. 
• Reduce heat to medium-low & cook until potatoes are very tender, 20 minutes. 
• Pour ingredients (in batches) in blender. (Or use hand blender right in the pot)
• Make sure to let steam escape before processing. Remove cap from hole in lid, cover lid firmly with a dish towel & blend. 
• Return soup to pan; add cream and blue cheese & cook, stirring, until soup is heated through & blue cheese is melted. 
• Season to taste with salt & pepper. 
• Serve garnished with extra blue cheese, if desired.