Roasted Chicken & Squash Soup

Two things this week - autumn arrived and my husband was ill. After downing a bottle of Nyquil each night, I thought he might want something a little tastier. Soups are my favortite thing to create this time of year - however, there were many a bad bowl over the years. Yet my man, even with a cold, serves as an excellent ginuea pig. It also helps that I modified this from a cooking magazine to our taste. I usually make major changes to what I read or see on television. I consider it my base or launching pad. When we first started dating, I told him, not under any circumstances are you to tell me you "love" a dish I prepare - when you really "hate" it! Don't be nice - tell me the truth! If he didn't, I would be apt to make it again. Yuck for him! A lesson to live by... and very glad I married my second opinion. This soup combines juicy chicken thigh meat and roasted squash. Keep all your diced ingredients to a medium size.  

1 Medium Butternut Squash, Peeled, Seeded, Diced
1 Medium Yellow Onion, Diced
4 Chicken Thighs, Skin On
2-3 Tablespoons Extra Virgin Olive Oil
4 Cups Better Than Bullion Chicken Broth
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
Lemon, Cut Into Wedges and Zested
Kosher Salt
Fresh Ground Pepper

Preheat oven to 425 degrees. On a large cookie sheet, toss chicken, onion, and squash with olive oil. Season with salt and pepper. Spread out in a single layer and bake for 30 minutes. Remove from oven. Let chicken cool on a cutting board. Add vegetables to a soup pot with chicken broth, zest and spices. Bring to a simmer over medium-high heat. With a potato masher break up vegetables a bit until thick. Remove skin and bones from chicken. Cut meat into small pieces and add to soup.  To serve, ladle into bowl and squeeze a slice of lemon over top.

Everyday Chicken

Making chicken for the week comes in handy during the morning lunch packing rush. I use this little baked ditty in salads and soups. It stays fairly moist and doesn't require much preparation. Since there isn't much fat in chicken breast, the broth is needed to maintain some juiciness. This lasts us for more than the week in chicken salads. You can also use this as a main dish with some steamed vegetables or brown rice.

4 Skinless Chicken Breast
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Dried Tarragon Leaves or 4 Tablespoons Fresh
Kosher Salt and Fresh Ground Pepper
1 Large Yellow Onion, Sliced
2 Cups Chicken Broth
1 Lemon, Juiced
Lemon Zest of Juiced Lemon

Preheat oven to 350 degrees. In a large bowl, toss oil and tarragon leaves. Season with salt and pepper until all are evenly covered.

Arrange half onion in bottom of a large Dutch-Oven. Add chicken breast into one even layer. Sprinkle a few tarragon leaves, remaining onions, salt and pepper over top of chicken. Add chicken broth, lemon juice and zest. Bake for about an hour until juices run clear. Remove from oven and rest 10 minutes. You can serve immediately with juice poured on top or allow to cool and slice as needed for salads.

Sautéed Turkey Cutlets with Shallot Mushroom Au Jus

On sale this week at my local store - Turkey Cutlets! With this and knowing I would be away this weekend, I decided to use up what was in my "fridge." I rarely make turkey for a weekly meal, since it is mostly reserved for holidays and luncheon meat. I served this with a salad of apples, walnuts and cranberries. Also on the side, some sweet potato fries - they are very simple to make. Simply peel and slice two large sweet potatoes into steak-fry shapes. Place the potatoes in a large bowl. Add two giant swirls of olive oil, 2 tsp. dried parsley, salt and pepper to taste. Bake at 400 degrees for about 20-25 minutes until they start to brown. Flip the potatoes halfway through.

1 Package Thin Sliced Turkey Cutlets (About 4 Cutlets)
1/2 Tbsp Bacon Fat (or 1 Tbsp Extra Virgin Olive Oil)
1 Shallot, Minced
1 Clove Garlic, Minced
1/2 Tbsp Unsalted Butter
3/4 Cup Chicken Broth/Stock
2 oz Finely Chopped Mushrooms
Kosher Salt
Fresh Ground Pepper

Heat bacon fat in a large skillet over medium-high heat. Salt and pepper turkey cutlets.  Add cutlets to pan. Cook for about 3-4 minutes on each side, depending on thickness. Remove cutlets and place on platter. To same pan, add shallot and mushrooms. Cook until soft picking up any turkey bits. Add garlic and cook for about 30 seconds. To pan, melt butter. Stir in chicken stock, salt and pepper to taste. Cook for a few minutes until the mixture has reduced a bit. Return cutlets to the pan and cook for 1 minute. Serve turkey with spoonfuls of jus.

Mushroom With/Without Onion Pizza

Since my husband was diagnosed with a gluten intolerance, he began to eat pizza. Yes, that's right - BEGAN to eat it. Wheat, rye and barley are no-no's - which means no to white flour, which then means NO to pizza dough. A health nut for as long as I can remember, he just didn't eat it. Yet, with missing out on so many things and substitute crust available, it didn't take long for him to join me in devouring my favorite Italian delight. Of course, regular pre-made crusts work well if you are able to digest "the no-no's." The sauce is a quick way to avoid the bottled stuff.

2 Pre-Made Individual Pizza Crust*
2 Medium Vine Ripe Tomatoes
1/4 Red Bell Pepper, Finely Chopped
1 Shallot, Finely Chopped
1 Garlic Clove, Minced
1/2 Tsp Dried Basil
1 Tsp Butter
1 Tsp White Wine
1 Cup Mozzarella Cheese
4 oz Mushrooms
1/4 Small Red Onion, Sliced
Extra-Virgin Olive Oil
Kosher Salt
Fresh Ground Black Pepper

Pre-heat oven according to pre-made crust instructions. Fill a medium sized sauce pan with water and bring to a boil. Place ice and water into a small bowl, big enough to fit tomatoes. Place tomatoes into boiling water for 1 minute. Remove with slotted spoon an place into ice water. Allow a few minutes to cool. Peel skin off tomatoes and roughly chop. Set aside. Melt butter into a small sauce pan over medium heat. Add garlic, red pepper and shallot. Stir occasionally over medium heat, about 4 minutes. Add chopped tomatoes, basil, and wine. Add salt and freshly ground pepper to taste. Cooking over medium-low heat for about 10 minutes, until sauce is thick and some of the moisture evaporates. Remove from heat using a standard blender or hand-held blender, puree sauce until smooth. Top pre-made crust with sauce mixture. Top sauce with mushrooms, cheese and red onion (if you like onions!).  Drizzle with a small amount of olive oil, salt, and freshly ground pepper. Bake until cheese is melted an crust is light brown. Remove from oven, slice and serve.

* Udi's Gluten-Free Pizza Crust are very good.

Red Pepper & Mushroom Stir-Fry

This gem is another great quickie meal. I am a huge fan of the stir-fry method. With the added chicken and brown rice, you have a nice satisfying meal for four eaters. I like to serve this family style - on my Grandpa Giglio's platter. The man could cook well - and I "try" to do the same.

1 Red Bell Pepper
4 oz Sliced White Button Mushrooms
1 Clove Garlic, Minced
1 Chicken Breast Half, Sliced into Thin Strips
Juice of 1 Lime
1 Tbsp Brown Sugar
2 Tbsp Low Sodium Soy Sauce
1/4 Tsp Cornstarch
1 Tsp Vegetable Oil
Brown Rice

Make brown rice according to package directions. Set aside. In a small bowl, whisk lime juice, brown sugar, cornstarch and soy sauce. Mix well. Set aside. Heat oil in a large skillet over medium-high heat. Add garlic to skillet and cook about 30 seconds until fragrant. Add chicken and cook until browned and no longer pink inside. Remove chicken and place onto platter. To skillet add mushrooms and peppers. Stir fry vegetables until soft. Add lime juice mixture and chicken to the pan. Toss everything until incorporated. Serve mixture next to brown rice.

Chili-Grape Turkey Kielbasa

This was another childhood favorite. My mother (Hi Charlotte!) use to get after me for drinking the left-over sauce. The dish is literally these three (3) ingredients in a crock. Fill it up, turn it on, and you will be the life of any party. The kielbasa is a wonderful appetizer for the holidays and by using turkey kielbasa, you reduce your fat intake. Go MEAT!

1 Link Turkey Kielbasa, Sliced 1/2" Thick
1/2 Jar Heinz Chili Sauce
1/2 Jar Grape Jelly

Set crock-pot on high. Combine kielbasa, chili sauce, and grape jelly and place in crock-pot. Stir. Simmer 2 hours.  Pour mixture into a shallow serving platter. Serve on toothpicks.

The Nested Egg

My pictures don't do any justice to how wonderful this taste. If you adore hash browns, this is great one pan way to start the day. Crispy potatoes and warm egg yolk make a great pair. While I list arugula as an ingredient, you can use chopped spinach. In case you weren't aware from the other posts, I needed to use up my arugula. This is a great source of protein and since it's homemade, really good for you!

1 Egg
2 Tbsp Cheddar Cheese
1 Potato, Peeled & Shredded
Arugula, Handful
Kosher Salt & Ground Pepper
Olive Oil

Crack egg into a small dish. Be careful not to break the yolk. Heat a small skillet over medium heat. Brush bottom of skillet with olive oil. Place potatoes in a small flat mound in the center of the pan. Using your fingers or a spoon, make a little well for the egg. Place your greens around the well. Slowly pour in your egg. Gently sprinkle with cheddar cheese. Add a bit of salt and ground pepper to taste. Place lid on skillet and cook for 4 to 6 minutes (depending on how you like your egg. I prefer my egg runny, so I get away with 4 minutes). Enjoy!

Crusted Chicken Cutlets

As a child when we ate out, I only ordered chicken tenders. Preferring crispy, heavily battered, juicy, pieces of protein topped off with honey mustard. McDonald's didn't have this sweet dip, Wendy's version was the greatest and Arby's ran a close second. As time passed, I needed to make a version that was easy to make and didn't send me to a hot, sweaty, greasy aired fast food line. Well, low and behold this isn't deep or pan fried! I use cutlets instead of chicken breast and tenders only because I like the breading more than the protein. To make an easy honey mustard combine equal parts Dijon mustard, light mayonnaise and honey. If you like it on the sweeter side, add more honey and less mustard. Mix in salt and pepper and you have yourself a great sauce.

4 Thin Chicken Cutlets
1 Cup Coarse Breadcrumbs*
1 Egg, Beaten
1 Teaspoon Paprika
1/2 Teaspoon Mustard Powder
1/2 to 3/4 Teaspoon Kosher Salt
4 Teaspoons Canola Oil
Freshly Ground Black Pepper
Cooking Spray

Preheat your oven to 450 degrees.  Spray a large cookie sheet with cooking spray. In a shallow bowl, beat egg. In a second shallow bowl combine breadcrumbs, paprika, mustard powder, salt, and pepper. Mix well. Add canola oil and mix breadcrumbs with a fork. Distribute the oil evenly throughout breadcrumbs. Dip chicken in egg and then in breadcrumbs. Cover both sides with crumbs. Repeat with remaining cutlets. Place cutlets on cookie sheet. Spray chicken with cooking spray. Bake in oven for 10 to 12 minutes until crumbs are golden brown. Let chicken rest five minutes to redistribute the juices. Serve with honey mustard.

* Can be made with gluten-free breadcrumbs.

Lemony Pasta

My cure for any bad day is a bowlful of pasta. Bad news, rainy day, or a cranky boss - this is good medicine. I am addicted to lemons and often eat a wedge if they come with a drink. Really - I love sour! So, you will see a healthy dose of citrus here. You can use any pasta with recipe. In fact, it works well with angel hair pasta. The preparation is for two people, but more often than not - I eat the whole bowl. The arugula gives a nice peppery compliment to the lemon.

2 Cups Cooked Pasta*

Juice of 1/2 Lemon and Reserve Another Half to Squeeze

2 Teaspoons Olive Oil
Arugula, Small Handful

Kosher Salt

Fresh Ground Pepper

Thin, Peeled Slices of Parmesan Cheese (Use a Vegetable Peeler)

After cooking the pasta to your liking (I prefer it to be al dente), place pasta in a medium sized bowl. Add olive oil, two healthy pinches of salt, two grinds of fresh pepper, arugula and lemon juice. Toss pasta. Divide among two plates. Top each with parmesan, another grind of pepper, pinch of salt, squeeze of lemon and a drizzle of olive oil. Serve with fresh bread slices.

* I often use protein enriched pasta such as Barilla Plus Penne. It's a good source of Protein and & ALA Omega-3s.

Grilled Chicken Salad with Honey Mustard Vinaigrette for One

Most mornings, I make both breakfast and lunch for two people. Myself and my husband... I am not kidding! It saves money. Who wants to buy a $9 salad or a $10 sandwich? That may or may not include a beverage. This salad is my usual go-to salad prep. The night before I grill chicken cutlets with a spray of olive oil, salt and ground pepper for about 3 minutes on each side. The honey mustard vinaigrette is really easy and more on the acid side. I seem to prefer less oil and more vinegar. Pre-made croutons and leftover vegetable soup round out the meal.

Salad:
1 Grilled Chicken Cutlet Sliced into Strips
Mixed Greens, Large Handful
Baby Arugula, Large Handful
4 Quartered Campari Tomatoes (If you can't find them, grape tomatoes work!)
Walnut Pieces, Small Handful
Cranberries, Small Handful

Vinaigrette:
Pinch of Kosher Salt
Grind of Fresh Black Pepper
1 Teaspoon Honey
2 Teaspoon Olive Oil
1 Teaspoon Sherry Vinegar
1/2 Teaspoon Dijon Mustard

Place mixed greens and arugula in a large takeout container. Mix a bit to distribute the arugula. Quarter tomatoes and place on one side of the container. Slice chicken and place on the other side. Cover chicken with walnuts and cranberries.

For vinaigrette, mix kosher salt, fresh black pepper, honey, olive oil, sherry vinegar and mustard in a small takeout cup - those cups suited for salad dressing. Place lid on cup and shake vigorously.

Pack vinaigrette with pre-made croutons, leftover vegetable soup and salad. Your lunch is ready!