I am very pleased to present the new labels for my Chile Chipotle and Sweethawt Sauces!
The Chipotle Chile is a mild smokey sauce, very flavorful. I often use it as marinade for meat or seafood or sauce for cooking vegetables in. The Sweethawt is a medium spicy arbol chile sauce with a sweet kick at the end.
Please follow this link to my online store to find out more information about purchasing my hot sauces.
STORE LINK: http://thisgirlreallycooks.storenvy.com
This is a quick recipe for a homemade chicken soup that will make anyone feel better. This is what I crave when I’m feeling under the weather and gets me back on my feet.
- 2 Chicken Breasts, diced
- 1 tbsp of butter
- 1/4 Medium Onion, diced small
- 1-1/2 cup of celery, diced small
- 1-1/2 cup of carrots, diced small
- 1/2 stick of butter, diced
- 8 cups of water
- 1/2 package or 4 cups of egg noodles
- italian herbs, parsley, savory mix – try mixing your own herb flavors
- salt and pepper to taste
- Dice chicken breasts into 1″ or smaller size pieces to cook and grill easily. Add salt and pepper if desired.
- In a large sauce pot, melt a tablespoon of butter or more and cook the chicken pieces throughly. Make sure to stir often.
- When the chicken is cooked, remove from pan and set aside. Do not clean the pot. Raise temperature to medium high and add the 1/2 stick of diced butter.
- Add onion, carrot and celery and cook for about 5 minutes stirring often. Add the herbs to the vegetables. Once those are somewhat covered in the buttery flavor, add the 8 cups of water.
- Cover and let boil for about 25 minutes until the vegetables are cooked completely.
- Add the noodles and cook until the package suggests, usually like 12 minutes or so.
- When the soup is ready, add back in the grilled chicken and turn off heat. This is where I try it and add salt and pepper or cayenne depending. Once the soup is done you can figure out what it needs. I never add salt before it’s almost done.
- I usually let it sit for 15-20 minutes before serving. Letting the flavors combine.
So I had this idea to make pie-less chicken Chicken Pot Pies by using pre-made croissant dough bought at the grocery store. I hoped it would work out and it made for some great very yummy hand-held snacks.
- 1 pkg of croissant dough in a tube (6-8)
- 1 grilled chicken breast, diced small
- 1/4 cup or less of chopped onion
- 1/4 stick of butter
- 1 stick celery diced
- 1 cup boiled and diced potatoes
- 1 cup of cooked butternut squash
- 3 tbsp of milk or water
- salt/pepper to taste
- Add butter to a medium skillet, sauté the onions and celery for a couple minutes.
- Add milk and let boil.
- Add potatoes, cooked chicken and squash and cook until mixture becomes thick and is done. About 15-20 minutes. Make sure it is not too wet. If it is, add a little flour to thicken it up.
- Add salt and pepper to taste
- Folding the Chicken Pot Pies, When you unwrap the croissant, they make long triangles.
- Lay them out on a lightly greased cookie sheet and place the mixture close to the longer straight side of the triangle.
- Fold smaller side over to cover like a stuffed croissant or turnover.
- Heat over to 400 degrees and cook for 15-20 minutes or so. Because they are stuffed, you need to add 5-7 minutes to the package directions and watch them get golden brown.
Panko Fried Zucchini Rounds were a hit around here and super easy to make. They are a balance between healthy and tasty fried snack. Consider each portion to be 1/2 to 3/4 of a medium zucchini (5-7 pieces), makes about 4.
- 2-3 medium to large zucchini, cut into rounds or sticks for fries
- 3 tbsp of flour
- 1 egg, beaten
- 1 tbsp of water
- 2 cups of panko bread crumbs
- Olive oil or pam spray for frying
- Optional: Cracked Salt
- Cut zucchini into rounds or sticks for fries. Set up your bowls like shown.
- First step, put the flour In a small round container, dip both sides of zucchini in flour lightly.
- Second – Add beaten egg and little bit of water to next bowl. Dip each piece of zucchini covered in flour in the egg liquid.
- Then put the zucchini in the panko crumbs soaking up all of the moisture. Make sure it’s well covered in crumbs patting them into the zucchini. You can dip them twice, but they tend to be very bready.
- Then add to an oiled pan or these can be baked. I use a medium frying pan with a little oil and add them on medium low heat. I don’t like them too oily and sometimes use pam cooking spray, it’s up to you. I use the top to cook them inside and hot with a fry/steam type thing. They take about 7 minutes per side t get golden brown.
Zucchini Everything! With an abundance of zucchini growing over here in my garden, I’ve been trying to make light of the situation and try making different zucchini recipes. The easiest and my favorite breakfast companion is grated and sautéed zucchini with a fried egg on top.
- 1-1/2 cup of grated zucchini per person
- 1 tsp of olive oil
- Cracked Salt and pepper
- In a medium skillet, I heat the olive oil and add the zucchini. Flipping the pieces to be coated in a very small amount of olive oil. To cut down or completely out the olive oil, add water instead.
- Sautee the zucchini until cooked throughout and plate. Add you hot sauces and top with a fried egg.
Step by step, these tacos were worth it. I bought some frozen mahi mahi and wanted to try out my new Chipotle sauce that I made. Rice
- 3/4 cup white rice
- 1 3/4 cup chicken broth
- 3 tbsp of chopped green onion
- Heat the broth in a 2-quart saucepan over medium-high heat to a boil.
- Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until the rice is tender.
- 2-3 pieces of Mahi Mahi Fish
- 1 tsp olive oil
- 3 tbsp of Chipotle Sauce or your favorite mild smokey salsa
- Clean and wash the Mahi Mahi filets and pat dry.
- Add Chiptole Sauce, let marinade for a couple minutes while you prep your fish.
- After 10-12 minutes after the rice has started, start grilling the fish, cooking the skin side down for 3-4 minutes before flipping. Cooking time should be 7-9 minutes or done to your preference.
Cherry Tomato Fresh Salsa
- 10-12 Cherry Tomatoes, diced small
- 4 tbsp of diced onion
- 2 tbsp of chopped cilantro
- 1/2 lemon squeezed
- 1 tbsp of white vinegar
- Cracked salt and pepper
- Combine all ingredients in the bowl and try not to eat it all before serving.
Just add tortillas, chopped cabbage, cheese and hot sauce and there you go.
This summer, I planted a couple rows of Swiss Chard. I used it in several of my dishes, but this was one of our favorites. This simple one dish dinner, one pan meal, was a perfect way to re-vamp the dish.
- 2 Large Chicken Breasts
- 3 cups of chopped swiss chard
- 1 tsp of butter (for swiss chard)
- 1 rounded tbsp of cream cheese
- 2 tsp of butter (for pan)
- 4 toothpicks, soaked in water
- Cracked Salt and Pepper
- Soak toothpicks in water for a couple minutes.
- Filet Chicken Breast down the middle, using the biggest part of the breast as the fold. Lay open on a plate
- In a medium sized pan, warm butter and saute the swiss chard. Remove and put in a small bowl.
- Add cream cheese to the sautéed swiss chard when hot and melt. Let cool.
- Fill chicken breasts with creamy swiss chard mixture and sew closed the breast using the wet toothpicks. You want them to be moist so they don’t burn when cooked. Crack Salt and Pepper on the outside, not too much, the flavor is inside.
- In the same heated pan, add a 2 tsp of butter on medium heat and cook chicken breasts. I usually cover so they steam and cook. Let one side cook for at least 7-10 minutes, until browned before turning. Then repeat on the other side.
- Now, some of that lovely butter, cream cheese, swiss chard magic just falls out. Just embrace it, by browning the chicken in it. It’s worth it.
I love polenta. Long ago I bought pre-made polenta in the store. The older Italian lady behind me scolded me for buying pre-made over store bought. That caused me to want to make great polenta at home, from there, the possibilities of dinner ideas is endless. Here’s the basic polenta recipe I use.
- 6 cups water
- 1 3/4 cups yellow cornmeal
- 2 teaspoons cracked salt salt
- 3 tablespoons unsalted butter
- 3 tbsp of parmesan cheese
- Bring 6 cups of water to a boil in a large pot or deep pan. Add salt.
- Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes. T
- Turn off the heat. Add the butter and parmesan cheese.
Sausage and Swiss Chard
- 2-3 Bratwurst Sausages
- 3 cups of chopped Swiss Chard
- 1 tsp of Olive Oil
- Parmesan Cheese to top
While the polenta is cooking, I prep the toppings. You can really use anything you want, any type of meat, poultry or vegetable.
- Heat oil in a large pan and cook the sausages. Removing from heat when almost complete.
- Cut the sausage and return to the heated pan for grilling. This will soak up all the flavor and cook them more complete.
- Remove sausage, add swiss chard to pan and sauté until completely wilted.
With company on the way, I thought of a great idea. I had some kale in my garden and decided to make a fried appetizer. I used the same Won Ton wrappers as I used before.
- 1 tsp olive oil (for kale)
- 1/2 tsp minced garlic or garlic powder
- 1/2 cup sautéed kale
- dash of cracked salt and pepper
- 2 large tbsp of cream cheese (I use greek yogurt cream cheese or low fat)
- 10-12 Won Ton Wraps
- 1 egg white
- In a small pan, I heated the olive oil and added the garlic and after a couple minutes, added the kale and sautéed until softened.
- Remove from pan and put in a food processor or finely cut by hand.
- Heat Cream Cheese in microwave for 15 seconds or put into the hot kale mixture and melt together. Add a dash of cracked salt and pepper and mix throughly.
- Brush the won ton with the egg white on the entire inside surface.
- Add a very small amount of the kale and cheese mixture and fold in half. Pinch all sides firmly, letting the middle bubble out a little.
- Add 2-3 tbsp of oil to the pan and on medium heat, fry the wontons until crispy on both sides. I do one side for 4 minutes and then the other for about the same. Trying not to flip too much, but keep an eye on them.
Do you love lots of steps? I hope so, because this recipe is all about prepping your ingredients. The whole soup process is very fast, so you want to get your ingredients ready. Also you can modify the ingredients to use pork, chicken, beef, seafood and prawns. Your veggies can also be modified to include whatever you like. This is what I used for 4 portions of soup.
- Won Tons! See this recipe http://thisgirlreallycooks.com/2013/08/21/ginger-shrimp-won-tons/
- 12 or more medium cooked shrimp
- 1 chicken breast cooked and cut into pieces
- 2 tsp olive oil
- 2 tsp soy sauce
- 1/2 tsp Chinese 5 Spice
- 4 cups chicken, beef or veggie broth
- Thinly sliced beef
- 2 cups of water
- 1/2 onion sliced into strips
- 2 cups of chopped bok choy
- 1 cup of bean sprouts
- 1 cup of snow peas
- First step is to cook the chicken. I start with the chicken using a large sauce pot that I love to cook soups in. I usually cook the chicken breast whole and then cut down so the pieces stay moist. Remove the chicken and place on a plate. You can also use pork the same way.
- With the pot and oil still going I add in the onions and try to soak up the chicken flavor. Then I add the chicken broth, the water, soy sauce, Chinese 5 spice. Bring to boil.
- Add in the bok choy and snow peas, then put the shrimp into the boiling pot and cook throughly.
- Then slowly lower the won tons into the boiling pot. Once that has happened, you have approximately 3-5 minutes until they are done. GO time.
- This is where you throw in your bean sprouts, cooked chicken and finally the thin sliced beef. The beef will cook in the soup broth and the longer left in, the more well done and rubbery it gets. I put the beef in right at the end and let the flavors mix.