Chicken Tortilla Soup

 Ingredients

• Oil for sautéing 
• 1 diced onion
• 2 tablespoons minced garlic
• 2 jalapeños, finely diced and seeds removed
• 6 cups chicken or bone broth
• 1 packet taco seasoning
• 14.5 oz can fire roasted diced tomatoes
• 8 oz brick cream cheese, softened
• 1 pound boneless, skinless chicken breast
• 2 limes, juiced
• salt & pepper to taste
• cilantro leaves, chopped (optional)
• avocado, sliced (optional)
• shredded taco cheese (optional)
• tortilla chips (optional)

Directions

1. Heat oil in stock pot over medium heat. Add onion and jalapeno, cook until softened. Add minced garlic, cook 1 additional minute.
2. Add broth, taco seasoning, and fire-roasted tomatoes to pot. Stir well and bring to a boil. Reduce to simmer and add uncooked chicken breast. Let cook for 20-25 minutes. Transfer chicken to bowl or cutting board and let rest.
3. Once chicken is cool enough to handle, shred. Add softened cream cheese to pot (cutting into chunks can help this step). Whisk vigorously until combined and smooth. 
4. Add lime juice, salt, pepper, and cilantro (if using). Return shredded chicken to pot. 
5. Ladle soup into serving bowls. Top with avocado slices, cheese, crumbled tortilla chips, and other toppings as desired.

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Original recipe found on 40aprons. Posted by Emilee.

Honey Chipotle Chicken Rice Bowls (w/Avocado Corn Salsa)

Ingredients

Honey Chipotle Chicken

• 2 lbs chicken breast
• 2 tbsp olive oil
• 2 chipotle Chili in adobo sauce, finely chopped
• 2 tbsp adobo sauce
• 2 tbsp honey
• 1+ tbsp garlic powder 
• 1+ tbsp ground cumin 
• juice of 1lime
• salt and pepper if you want

Avocado Corn Salsa

• 1 bag frozen corn, thawed (or fresh grilled sweet corn, cut from cob)
• 1 avocado, peeled and diced
• 2 jalapenos, seeded and diced
• 1 bundle scallions, chopped
• 1 tbsp cumin
• juice of 2 limes
• salt and pepper to taste

Other ingredients

• Cooked rice (we did 4 cups)
• Crumbled queso fresco or cotija cheese
• Lime wedges for garnish

Directions

Honey Chipotle Chicken

1. Whisk together olive oil, chipotle chiles, adobo sauce, lime juice, honey, garlic powder, cumin, salt, and pepper in a bowl. Add chicken to a freezer bag and pour in the marinade. Seal the bag and massage the marinade into the chicken. Let chicken marinade for 1-4 hours. (I did overnight and that worked fine, too.)
2. Preheat grill to 400 - 425 degrees F or skillet to medium-high heat. Cook until the internal temperature is 165 degrees F. 
3. Remove chicken and let rest for 5-10 minutes before dicing.

Avocado Corn Salsa

1. Combine corn kernels, diced avocado, jalapeno, scallions, lime juice, cumin, salt, and pepper. Stir and taste test.

Assembling the Bowls

1. Divide rice evenly into bowls. Top with chicken, salsa, and cheese. Garnish with extra lime wedges.

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Original recipe found on RecipeRunner. Posted by Emilee.

Sheet Pan Chicken with Maple-Thyme Squash & Brussels Sprouts

 Ingredients

• 1½ lb Brussels sprouts, trimmed and halved (or frozen, I don't judge)
• 2 small butternut squash - trimmed, peeled, seeded, and medium diced. Or, as previously mentioned, frozen.
• 2 lb chicken thighs, boneless skinless
• 1 small pkg fresh thyme leaves
• 4 cloves garlic
• black pepper
• extra virgin olive oil
• pure maple syrup
• salt

Directions

1. Preheat oven to 450°F.
2. Toss Brussels sprouts, squash, thyme, and garlic with oil and maple syrup; season with salt and pepper. Spread out in a single layer on a baking sheet.
3. Season both sides of the chicken with salt and pepper; nestle chicken in the veggies on the baking sheet.
4. Place baking sheet in the oven; bake until the chicken is cooked through and veggies are tender, 20-25 minutes. Check periodically to move the veggies around for more even cooking.
5. To serve, divide roasted veggies and chicken between plates. Enjoy!

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Original recipe -- Mealime

Posted by Piera

Maple-Mustard Chicken Thighs

Yield: 4 servings (serving size: 2 thighs and 2 tablespoons sauce)

Ingredients

• 1/3 cup spicy brown mustard 
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup
• 2 tablespoons yellow mustard
• 1 tablespoon grated onion 
• 1 tablespoon cider vinegar
• 2 teaspoons lower-sodium soy sauce
• 1/2 teaspoon black pepper
• 1 garlic clove, minced

• 8 bone-in chicken thighs, skinned 
• 1/4 teaspoon kosher salt
• Cooking spray 

Preparation

1. Combine first 9 ingredients. Place half of mixture in a zip-top plastic bag; reserve remaining mixture. 
2. Add chicken to bag; seal. Chill 2 hours.
3. Preheat grill to medium-high heat.   (or roast them in the oven for an hour or so)
4. Remove chicken from bag. Sprinkle chicken with salt. Place chicken on a grill rack coated with cooking spray; grill 8 minutes on each side or until done. Serve with reserved mustard mixture.

Basil Chicken in Coconut Curry Sauce

Ingredients

• 1 lb. skinless boneless chicken breast (or thighs), cubed
• 1 medium onion, chopped
• 5 cloves garlic, minced
• 2 jalapenos, minced & seeds removed (I promise you, 2 does not add very much heat at all)
• 1 14-oz can coconut milk
• 1 tsp Worcestershire sauce
• 1/3 cup fresh basil, chopped (plus more for topping, if desired)
• 1 tbsp fresh ginger, minced
• Naan
• Olive oil

For Seasoning
Equal Parts:

• cumin
• cinnamon
• ground cloves
• ground cardamom
• ground black pepper
• chili powder
• salt
• ground turmeric

Instructions

1. Mix all spices in a small bowl. (Tip: mix a bunch of it in a mason jar and save for future use).
2. Place chicken in a medium bowl and generously season. Let sit for 30 minutes.
3. Heat 1 tbsp olive oil in skillet over medium heat. Add onion and jalapeno, cook for 3 minutes. Add garlic, cook for 1 minute or until fragrant. Remove mixture from skillet and place into large bowl.
4. Heat another tbsp olive oil in skillet over medium heat. Arrange chicken pieces in one layer in skillet, spreading so they are not overcrowded. When cooked through and lightly browned, remove to bowl with onions, garlic, and jalapenos. Repeat with all chicken.
5. Pour coconut milk into skillet. Cook on medium and stir until sauce thickens and starts bubbling. Mix in Worcestershire sauce.
6. Add chicken & veg mixture back into skillet, along with basil and ginger. Cook for 2 minutes.
7. Serve with warm naan. Top with additional basil if desired.

Posted by Emilee
Original recipe: We Are Not Martha

Easy Chicken Gyros & Tzatziki Sauce

INGREDIENTS

• 4 chicken breasts, pounded to 1/2 inch thickness (I use thighs and don't pound them, it's fine.  Better, even)
• 1 tablespoon Mediterranean seasoning (you can substitute Italian seasoning in a pinch)
• 1 red pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 4 pitas 
• optional: lettuce, feta cheese crumbles

Tzatziki Sauce

• 1/2 English cucumber, peeled and diced
• 1 cup cold plain Greek yogurt
• 4 teaspoons minced garlic
• 1 tablespoon dried dill
• 1 tablespoon lemon juice 
• salt & pepper

INSTRUCTIONS

1. Puree all sauce ingredients in a blender or food processor (see note). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
2. Season chicken breasts with Mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
3. Lay pitas on a clean surface. Add lettuce (if desired), chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a "tunnel shape".

* Super quick and easy for a weeknight dinner - takes 20 min to get it all together, you can make the sauce and chop veggies as the chicken cooks.
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Original recipe: Creme de la Crumb
Posted by Jasmine

Slow Cooker Chicken and Wild Rice Soup

 

INGREDIENTS

• 1 1/2 pounds boneless skinless chicken breasts

• Kosher salt and freshly ground black pepper, to taste

• 6 cups chicken stock

• 1 cup wild rice

• 3 cloves garlic, minced

• 1 onion, diced

• 3 carrots, peeled and diced

• 3 stalks celery, diced

• 2 teaspoons dried thyme

• 2 teaspoons dried rosemary

• 2 bay leaves

• 1 pound cremini mushrooms, thinly sliced

• 1/4 cup unsalted butter

• 1/4 cup all-purpose flour

• 1 cup milk

• 1 cup half and half

• 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.

2. Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6 hours. Add mushrooms during the last 30 minutes of cooking time.

3. Remove chicken from the slow cooker and shred, using two forks.

4. Melt butter in a saucepan over medium heat. Whisk in flour until lightly browned, about 1 minute. Whisk in milk and half and half, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.

5. Stir chicken and milk mixture into the slow cooker. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

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Original recipe: Big Oven
Posted by Jasmine

Chicken Pot Pie

INGREDIENTS
makes 2 pies

• 2 cups diced peeled potatoes
• 1-3/4 cups sliced carrots
• 1 cup butter, cubed
• 2/3 cup chopped onion
• 1 cup all-purpose flour
• 1-3/4 teaspoons salt
• 1 teaspoon dried thyme
• 3/4 teaspoon pepper
• 3 cups chicken broth
• 1-1/2 cups whole milk
• 4 cups cubed cooked chicken
• 1 cup frozen peas1 cup frozen corn
• 4 sheets refrigerated pie crust

INSTRUCTIONS

1. Preheat oven to 425°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
   
   
2. In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
   
   
3. Unroll a pie crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. 
   
   
4. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
   
   
5. Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting
   
   
6. FREEZER OPTION: Cover and freeze unbaked pies. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pies on baking sheets; cover edges loosely with foil. Bake 30 minutes. Reduce oven setting to 350°; bake 70-80 minutes longer or until crust is golden brown and a thermometer inserted in center reads 165°.

Bruschetta Chicken

Ingredients

• 4 plum tomatoes (about 12 ounces total), cored and diced

• 1/4 cup finely diced red onion

• 2 tablespoons coarsely chopped fresh basil leaves

• 2 cloves garlic, minced

• 3 tablespoons olive oil, divided

• 1 teaspoon balsamic vinegar

• 1/4 teaspoon kosher salt, plus more for seasoning

• 2 boneless, skinless chicken breasts, or 4 chicken cutlets (about 1 1/2 pounds total)

• Freshly ground black pepper

Instructions

1. Place the tomatoes, onion, basil, garlic, 1 tablespoon of the oil, vinegar, and 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.
2. If using chicken breasts, slice each one in half horizontally, starting at the thick end, so that you have 2 (1/4-inch-thick) cutlets (this is known as butterflying). Pat the chicken dry with paper towels and season generously on both sides with salt and pepper.
3. Heat the remaining 2 tablespoons of oil in a large frying pan over medium-high heat until shimmering. Add the cutlets in a single layer without crowding the pan, working in batches if needed. Sear the chicken until the bottom is browned, 3 to 4 minutes. Flip the cutlets and continue searing until the other side is browned and the chicken is cooked through, 3 to 4 minutes more. Transfer the cooked cutlets to a plate, tent with aluminum foil, and repeat cooking any remaining pieces.
4. Spoon the tomato bruschetta mixture over the chicken and serve.

Posted by Emilee

Chicken with Garlic Parmesan Rice (aka crack rice)

Ingredients

• 1 lb chicken tenders
• Salt and pepper for seasoning
• ½ tsp garlic powder
• 2 tbsp olive oil
• ½ cup butter (1 stick)
• 2 tbsp minced garlic
• ¼ tsp red pepper flakes
• 1 tsp salt, divided
• ½ cup dry white wine
• 1½ cups uncooked white rice
• 3 cups chicken broth
• ½ cup parmesan cheese (grated or shredded)

Directions

1. Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside, covered.
2. Add butter, garlic, red pepper flakes, and ½ teaspoon of salt to the empty skillet and sauté garlic for a couple of minutes on medium heat.
3. Turn heat to medium high and add white wine. Cook and stir for about 5 minutes. Remove and set aside 3 tablespoons of pan sauce to use later.
4. Add uncooked rice to skillet with remaining butter sauce. Stir well -- make sure rice is completely covered. Add chicken broth and remaining ½ teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it's cooking.
5. Once rice is done, stir a final time, cover with parmesan, and arrange chicken tenders over the top. Cover, remove from heat, and let stand for 5 minutes.
6. Drizzle reserved 2 tablespoons of pan sauce over chicken tenders when serving

The chicken is whatever. The rice is crack. I warned you.

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Original recipe: What's in the Pan

Posted by: Piera

Easy Chicken-Bacon-Ranch Bubble-Up Bake

Ingredients

• 1 1/2 lb boneless skinless chicken, cut into cubes
• 8 oz bacon, cooked, crumbled
• 10 oz frozen broccoli florets
• 1 1/4 cups ranch dressing
• 1 can (16.3 oz) refrigerated biscuits (8 biscuits) 
• 1 cup shredded Cheddar cheese (4 oz)

Steps

1. Heat oven to 350°F.
2. In 10- or 12-inch skillet, cook chicken until browned and no longer pink in center.
3. In ungreased 13x9-inch (3-quart) baking dish, place cooked chicken, bacon, broccoli and ranch dressing; stir until chicken and bacon are evenly coated with dressing. Sprinkle with pepper to taste.
4. Separate dough from biscuits into 8 biscuits. Cut each biscuit into 8 pieces. Evenly spread biscuit pieces over chicken mixture in dish.
5. Bake 20 to 25 minutes or until biscuit pieces are puffed and no longer doughy.
6. Sprinkle 1 cup shredded Cheddar cheese over top; bake 5 minutes longer or until cheese is melted. Cut into squares to serve.

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Original recipe: Pillsbury

Posted by Jasmine

Old-World Jewish Penicillin

Ingredients *

• 1 Tbsp kosher salt
• 1 tsp ground black pepper
• ¼ tsp ground turmeric
• 1 tsp ground paprika
• 1 5 lb whole chicken** (or maybe 3 Lbs bl/sl meat, cubed)
• 1 small onion, diced
• 2 stalks of celery, diced
• 2 carrot sticks, diced
• 1 parsnip, diced
• 4 cloves of garlic, finely minced
• water (or 6 cups stock, if using bl/sl meat)
• 2 dried bay leaves
• 10 large allspice berries
• Noodles (optional)
• Italian parsley for garnish

Directions

Cook it like soup vis:

1. With whole chicken (long cook, big flavor): 
1. Leave the skin on the chicken, but trim away any large pieces of fat from around the neck or cavity of the chicken. Rub the ground spices under the skin of the chicken.  Place the whole chicken and allspice berries in a soup pot and cover with water by about an inch. ***
2. Bring to a boil, then reduce to a simmer. Keep your eye on the pot as it comes to a boil, and then reduce the heat to low and partially cover the pot as soon as the water is boiling.  Lower the heat and keep the soup at a steady simmer with the pot partially covered for 1-3 hours (until the meat is falling off the bone, us 1.5 hours, up to 3 for more flavor). ****
3. Half an hour before you're done cooking, add the vegetables, garlic, and bay leaves.
4. When done, use tongs to pull the chicken out of the liquid and transfer to a cutting board and discard the bay leaf.  When the chicken is cool enough to handle, pull the meat off the chicken bones, discarding the skin and bones. Shred or chop the meat into bite-sized pieces, then return them to the pot and either serve immediately or (if using) pop the noodles in and get them cooked through.
2. With bl/sl chicken (short cook, fine):
1. Bring a splash of olive oil to a shimmer on medium heat.  Add your onion and carrots, cook until the onion is translucent.
2. Add your garlic, celery, and ground spices and cook until fragrant, about 30 sec to 1 min.
3. Add everything else to the pot, bring to a boil, turn it down, and simmer maybe 20 to 30 min (If you want noodles, add them in the last 10 min or so of cooking, whatever it says on the package)

* Depending how you cook this, the ingredients are added in a different order, so this list is not in order

** The og recipe says to remove the giblets, but I find they make the stock more flavorful without being too organ-y.  Waste not, waste not, as they say. YMMV.  If you don't want to risk actually biting into a chicken heart bc you accidentally left it in the soup, tuck them into a cheesecloth you can just pluck out.

***Traditional versions of this soup call for simmering the vegetables right along with the chicken so they can flavor the broth, and then eating them as part of the finished soup. Super-soft vegetables are definitely a hallmark of chicken soup, but I like to have a little chew in my soup, I don't want mush.  If you want to cook like I have written, good.  For more flavorful broth, cut the vegetables in large chunks, which still give flavor to the broth, but cook more slowly. When finishing the soup, just chop the large chunks into bite-sized pieces and return them to the soup.

****You should see slow but steady bubbles and wisps of steam coming from the pot. Add more water as needed to keep the chicken covered, or if it floats, to allow it to bob in the liquid.  For the first half hour or so, you'll see foam and scum collecting on the surface of the liquid. As it clumps together, skim it off with a spoon and discard.

*****This is my favorite chicken soup recipe, for that spice mix.  Don't stress about the cooking time.  You don't have to stare at the chicken the whole time it simmers.  Just put it on and watch a movie and check on it every 45 min or so.  Many old-timey whole-chicken soup recipes call for you to leave it on a very low heat overnight, but I am not brave enough to just leave my stove going while I'm asleep.

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Original recipe: My Jewish Learning (recipe is for Instant Pot)

Posted by Jasmine

Crispy Parmesan Chicken with Creamy Lemon Garlic Pasta

Ingredients

• 2 Breasts Chicken sliced in half

• 6 Tablespoons butter divided

• 1/2 cup Italian Bread Crumbs

• 1/2 cup grated parmesan

• 1/4 cup flour

Creamy Lemon Garlic Pasta:

• 8 ounce pasta of choice (I used thin spaghetti)

• 1/2 cup heavy whipping cream

• 1/2 cup grated parmesan cheese

• juice of one lemon

• 1 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Chopped fresh parsley for garnish if desired

Instructions

1. In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.

2. Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. (It shouldn't take too long because the chicken should be thin).

3. Meanwhile cook the pasta according to package directions and drain. In a medium sized skillet add the heavy whipping cream, parmesan cheese, lemon juice, garlic powder, salt and pepper. Whisk together and cook over medium high heat until it starts to thicken. Remove from heat and add the pasta to coat in the sauce.

Serve the chicken with the pasta and garnish with chopped fresh parsley if desired.

Chicken Mozz

Ingredients

• 4 boneless skinless chicken breasts
• 4 tsp Italian seasoning (divided)
• 1 tsp paprika
• ½ tsp onion powder
• Salt and pepper, to season
• 1 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 fire-roasted pepper, chopped
• 15oz crushed tomatoes
• 2 tbsp tomato paste
• Pinch red pepper flakes (optional)
• 1 cup shredded mozzarella

Instructions

1. Season chicken with paprika, onion powder, salt and pepper, and 2 tsp of Italian seasoning.
2. Heat oil in a cast-iron (or other oven-safe) pan over medium heat. Cook chicken on both sides until browned and cooked through. Transfer to a plate; set aside.
3. Cook the onion in the same pan until transparent, scraping any browned bits from the bottom of the pan, then add in the garlic and cook until fragrant (about 1 minute). Add the fire-roasted pepper, crushed tomatoes, tomato paste, red pepper flakes, and remaining Italian seasoning. Mix well.
4. Bring to a simmer and allow the sauce to thicken while stirring occasionally (about 4 minutes).
5. Arrange the chicken in the sauce and top each breast with mozzarella cheese. Transfer to the oven or broiler to melt the cheese (8-10 min in oven, 1-2 min in broiler).

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Posted by Piera

Original recipe: Cafe Delites

Chicken Bacon Ranch Casserole

Ingredients

• 8 slices bacon
• 2 lb chicken, cubed
• 2 heads of broccoli (4 cups florets)
• 3 tsp minced garlic
• ¾ cup ranch dressing
• 1½ cups shredded mozzarella cheese (divided)
• 1½ cups shredded cheddar cheese (divided)

Instructions

1. Preheat the oven to 375°F.
2. Fry bacon. Remove from pan and set on paper towel to drain. When cool, cut or crumble into pieces.
3. Use the bacon grease to pan fry the chicken.
4. Chop broccoli into florets. Place in a pot of water and bring to a boil. Simmer for 1-2 minutes until bright green. [1]
5. Combine the chicken, bacon, broccoli, garlic, ranch dressing, and ½ cup of each of the cheeses in a large bowl. Stir until well incorporated. Transfer to a 9x13" casserole dish. [2]
6. Top with remaining cheeses and bake for about 15 minutes, until hot and bubbly.

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Posted by Piera

Original recipe: Wholesome Yum

[1] or just skip this step, like I did the first time I made it because I totally forget about it, and it turns out fine.

[2] or you could mix everything directly in the casserole dish, if you aren't a spaz and won't get it everywhere, not that I would do that or anything.

Coconut Pecan Chicken

Ingredients

• 1 1/2 cups plain fat-free yogurt
• 2/3 cup sweetened coconut flakes
• 2/3 cup panko (Japanese-style bread crumbs) (or try stuffing mix, processed small)
• ¼ tsp curry powder
• pinch garlic powder
• 1/2 cup finely chopped pecans
• 1 1/2 pounds chicken breast, cut in 1-inch wide strips

Directions

1. Preheat oven to 450 degrees.
2. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko, curry, garlic powder, and pecans.
3. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. 
4. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. 
5. If desired, broil 2 minutes for an even crunchier top.

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Original recipe: AllRecipes

Posted by Jasmine

Chicken with Garlic Potatoes and Asparagus

Ingredients:

• 1 pound Yukon Gold potatoes, cut into 1-inch pieces
• 1 head garlic, cloves separated and peeled
• 3 tbsp extra-virgin olive oil
• 4 skinless, boneless chicken breasts
• 1 bunch medium asparagus (about 1 lb, thicker stalks are better), trimmed & halved
• 1 pint grape tomatoes
• 1/2 cup grated parmesan cheese
• 2 teaspoons finely grated lemon zest
• 1/4 cup chopped fresh parsley (for garnish)
• Kosher salt and freshly ground pepper

Directions:

1. Put a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Toss the potatoes and garlic cloves with 1 tablespoon olive oil, 1/4 teaspoon salt and a few grinds of pepper in a bowl; set aside.
2. Season the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken; cook until browned, 1 1/2 to 2 minutes per side. Transfer to the hot baking sheet. Scatter the potatoes and garlic around the chicken; reserve the bowl. Bake until the chicken is just cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil; leave the potatoes and garlic on the baking sheet.
3. Add the asparagus and tomatoes to the reserved bowl; toss with the remaining 1 tablespoon olive oil and 1/4 teaspoon salt. Add to the baking sheet with the potatoes. Bake until the vegetables are tender and the tomatoes start to burst, 13 to 15 minutes.
4. Remove the baking sheet from the oven; switch the oven to broil. Toss the parmesan, parsley and lemon zest in a small bowl. Nestle the chicken in the vegetables and sprinkle everything with the parmesan mixture. Broil until golden, 1 to 2 minutes.

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Original Recipe: Food Network

Posted by Emilee

Gumbo

Ingredients

1. 5-6 Lbs Meat * (Suggested: 2-3 lbs chicken, cut up or boned and/or 1 ½ lbs Andouille and/or 2-3 lbs shrimp
2. 1c fat (butter, lard, bacon drippings)
3. 1 c flour
4. 1 TBS chopped garlic
5. 8 C stock
6. 2 c green onions
7. 4 c onions
8. 2 c celery
9. 2 c green pepper
10. 4 tablespoons tomato paste
11. 1 pound okra, sliced into discs
12. Cajun seasoning
13. 3 Bay leaves
14. cooked rice
15. filé

Procedure

1. In a large soup pot, season and brown chicken in oil over medium heat.  Add sausage and ½ the onion, green pepper, and celery to the pot and sautee with the chicken.  Remove all from pot.
2. Make a roux with equal parts fat (must be free of food particles to avoid burning) and flour to desired color (Blonde for crab; ‘Peanut Butter’ for chicken, crawfish, shrimp; Chocolate brown for darker meats. This whole process can take 30 minutes.). ** 
3. Add remaining onion, green pepper, and celery and garlic and stir continuously.  
4. Meanwhile heat up the stock in another pot or microwave.  
5. After vegetables reach desired tenderness, return chicken mixture, tomato paste, okra, and bay leaves to the pot and cook, continuing to stir frequently.  Gently stir in hot liquid and bring to a boil.  Reduce heat to simmer and cook for an hour or more.  Season to taste with cajun spice.
6. Approx. 10 min before serving, add shrimp and green onions to the pot.  Remove Bay Leaves.

Serve gumbo either as a soup, or over rice.  Make filé available to individuals, ¼ to ½ tsp per serving for thickening and flavor.

Makes 15-20 servings

*You have some leeway in making gumbo, as it is really just a melange of meats and veggies. Most gumbos use a lot of the "Holy trinity," i.e., celery, green pepper and onion, but not too many other vegetables. But there is no reason you can't make a vegetarian gumbo. As for meats, any will do. As you use more than one you'll be fine. Chicken, andouille sausage and shrimp are a common trio. Beef, for some reason, is rare in gumbo.

**Most Louisiana gumbo relies on a roux that's almost the color of dark chocolate. Beyond the roux, you usually have a choice of a second thickener — okra or filé powder

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Original recipe: Went to a cooking class in New Orleans and saved the recipes

Posted by Jasmine

Chykonys in Bruette (Boiled Chicken in Ale Gravy)

Ingredients

• Whole cut-up chicken, 3-4Lbs
• (Mire Poix optional)
• 2 T butter
• Rice
• 3/4 C ale or beer
• 3/4 C broth from boiled chicken
• 1/2 tsp each pepper and powdered ginger
• 1/4 tsp saffron (very optional)
• 1/2 C white bread crumbs
• Salt to taste

Directions

1. In a large pot or heavy frying pan, over medium heat, melt butter, and brown the chicken well on all sides.
2. Add (veg and) water (to cover) to the pot, bring to a boil, reduce heat, and simmer, covered, for thirty minutes or until chicken is cooked through and tender.  Let cool 
3. Cook rice and Shred chicken
4. With a basting nozzle or ladle, draw off 3/4 cup of the broth in the pot.
5. In a saucepan, over medium heat, combine broth, ale and spices. Stir in bread crumbs, bring to a boil, reduce heat, and simmer, stirring occasionally, for about five minutes.
6. Mix gravy with chicken, serve over rice

Serves four to six.

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Original recipe: A Boke of Gode Cookery

Posted by Jasmine

Lemon Butter Chicken

Ingredients

• 4 chicken thighs (skin and bones optional)
• 2 tsp paprika
• salt and black pepper, to taste
• 1 tbsp butter
• 2-3 cloves garlic, minced
• ½ cup chicken broth
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese
• 2 cups baby spinach, chopped (I use frozen chopped spinach, and to heck with measuring, go where the spirit moves you)
• Juice of 1 lemon (roughly 2 tbsp)
• 1 tps dried thyme

Instructions

1. Preheat the oven to 400°F.
2. Season the chicken thighs or breasts with paprika, salt, and pepper and toss to coat.
3. Melt butter in a large oven-safe skillet over medium-high heat. Add the chicken (skin-side down, if you're using that kind), and sear it for 2 to 3 minutes per side, or until it’s golden brown. Remove the chicken and set it aside. Reserve 1 tablespoon of fat in the pan and drain the excess.
4. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute. Stir in the chicken broth, heavy cream, and Parmesan cheese.
5. Bring the mixture to a simmer and add the baby spinach. Cook until the spinach is wilted (or thawed, if using frozen) and the sauce has thickened slightly, about 3 to 5 minutes.
6. Stir in the lemon juice and thyme. Return the chicken to the skillet and transfer it to the oven. Bake for 15 to 25 minutes, or until the internal temperature of the chicken reaches 165°F.

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Posted by Piera

Original recipe: Tip Hero