Tag: chicken

Three-Layer “ChiQuiAvo” (Chicken, Quinoa, & Avocado) Fajitas

Three-Layer “ChiQuiAvo” Fajitas

Ingredients
Chicken Breast
Onion
Bell Pepper
Jalapeno
Salsa (recommend Medium)
Black Beans
Quinoa
Avocado
Tomato
Lime
Soft Tortilla Shells (recommend whole wheat)
Herbs/Seasonings (Cilantro, Oregano, Cumin, Chili Powder, Salt)
Hot Sauce (recommend Frank’s or Texas Pete’s)

Directions
There are three main layers/parts to this, each customizable to your tastebuds (and mood):

  1. Chicken, Onions & Peppers – Cook full chicken breasts with chopped onions and peppers, herbs/seasonings, and some salsa (for other flavorful liquid) in crock pot on low for 6-8 hours. When ready, drain excess moisture (leaving some) from crock pot, shred chicken, and add additional herbs/seasonings to taste. Let sit in crock pot on warm.
  2. Quinoa & Black Beans – Cook separately, then combine (or leave separately). Corn can be added too if desired.
  3. Avocado, Tomato, Onion, & Lime – Chunk, chop, squeeze, and mix. Ideally, this should sit covered in fridge for 30 min before use.

Assemble/layer the above across a soft tortilla shell, garnish with fresh cilantro (optional), squeeze some lime, dash some hot sauce, and devour multiple. Chase with a good nap 🙂

Chicken Noodle Soup

Chicken Noodle Soup
By Kevin Berardinelli
Difficulty: Medium
Prep Time: 30 Min
Cooking Time: 2-3 Hours

Description

I’ve never made chicken soup from scratch before, so I figured it was about time. Looking at a few different recipes online, it seems one can get as creative as desired and there is no way to really mess up – perfect guidelines for a first time recipe!

Ingredients

1 Whole Chicken
Chicken Stock
Baby Carrots (half a small bag or so)
Yukon Gold Potatoes (a few small ones)
Egg Noodles (1/2 lb or so)
1 Large Sweet Onion
Fresh Parsley
Grated Parmesan Cheese
Marjoram, Rosemary, Thyme, Garlic Powder, Salt, Fresh Ground Black Pepper (to taste)

Directions

1. Rinse off the whole chicken (make sure innards bag is removed from inside). Place whole chicken in large soup pan/pot and cover with water. Bring to a boil and reduce to a very low/slow simmer. Cook the whole chicken as slow as possible to keep tender.

2. When the chicken is mostly done, you have a couple options. The first option is to drain all the water and leave just the chicken – replacing the liquid with chicken stock after fat & bones are removed. The second option is to skim the fat off the top of the water and keep the chicken stock you have made, using that as your broth. Either way, you’ll have nice chicken flavor. I went with option #1 to start fresh and remove excess fat from the liquid.

3. Chop all the vegetables and potatoes and add to the pot of broth/stock. Keep on a low simmer. Keep in mind you can add whatever vegetables you want here – mushrooms, squash, peppers, celery, etc – you choose the combo that best fits your appetite!

4. Remove all the bones and fat/skin from the chicken and break the meat into small shreds and chunks. Put all the meat back in the pot.

5. Add all the spices, including fresh chopped parsley. Keep at a low simmer. You can control the thickness by adding more water if necessary, covering the pot, and/or turning up the heat a bit to steam some out.

6. Add the egg noodles when you think you have about 20-30 min left.

7. Keep stirring and on a low simmer. Add some parmesan cheese towards the end for the best flavor in the entire universe.

8. Garnish with fresh parsley leaf, fresh ground black pepper, and a sprinkle of parmesan cheese. Serve with a cold glass of milk (duh!).