Tag Archives: Chicken

Tortilla Soup


For me and my family, soup is always a good go to comfort food. I can eat soup any time of the year while others only like it during the cold weather months. The type of soup I eat may depend on the time of year. I like thick creamy soups when the weather is cold and lighter soups like Chicken Corn Chowder when the weather is warm.


Some of the soups I create are based on what is in season at the time I have a desire to make a big pot of soup. Tortilla soup, I think, is one you can make any time of the year because is light yet filling. In the summer, you can use corn fresh off the cob or carrots out of your own garden. In the winter, you can use canned corn and you can still get fresh carrots from the grocer.


Soups like any other dish can be dressed up or dressed down. The first time I made Tortilla Soup I dressed it up by adding chicken to turn it into a meal. On other occasions I have used only beans and vegetables in the soup so that it was more of an appetizer or side dish.


However you decide to make Tortilla soup, I am sure you will find it full of flavor if you follow my basic recipe. Top it off with homemade cheese tortilla strips and you will definitely have another winning dish to add to your cooking repertoire.

Tortilla Soup

1 lb cooked chicken breast cubed
1 medium jalapeno pepper seeded and diced
1 14 oz can corn drained
2 14 oz cans black beans rinsed
1 14 oz diced tomatoes
1 12 oz container of fresh salsa (hot or mild)
3 cups chicken broth
1 cup water
1 tsp salt
1 tbsp tomato paste
1 tbsp fajita seasoning
½ medium white onion diced
½ medium red onion diced
½ tsp ground black pepper
½ tsp Adobo seasoning
½ tsp cumin
½ tsp parsley

Place all ingredients in a large pot and cook on medium high heat for 30 minutes. Reduce heat to medium and simmer for 30 more minutes. Turn off heat. Top with mozzarella cheese, pepper jack cheese or toasted sliced tortilla strips.

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Chicken Enchiladas


I was chatting with my youngest son the other day about ideas for the blog and he told I needed to come up with a few ethnic dishes. I already had a few ideas in the back of mind but decided I would try to create an ethnic dish using ingredients I had on hand.


There are certain staples I keep on hand because I use them in a number of dishes. Things like onions, various hot peppers, fresh salsa and cheese. While I was looking through the pantry and cabinets I realized I could create my own quick version of chicken enchiladas. I happen to have tortillas and pre-cooked chicken that was meant for another dish but that one could wait.


Although I am mostly a northeastern girl with southern roots, I appreciate and enjoy all types of foods. Hispanic foods are often spicy and always full of flavor which reminds me of the foods I grew up with. Hot sauce was always on the table growing up and hot peppers were infused in a lot of my mom’s recipes that I love.


Chicken Enchiladas is one of those easy go to recipes you can prepare whenever you have run out of ideas on what to make with chicken for the third time in a week. Try it. I know you will like it.

Chicken Enchiladas

10 oz pre-cooked chicken roughly chopped
6 medium sized tortillas
1 large shallot or 1 small onion sliced
4 medium jalapeno peppers sliced thin (remove seeds for less heat)
½ cup fresh salsa
1 cup shredded Mexican cheese or sharp cheddar cheese
2 tbsp olive oil
1 bottle of enchilada sauce (Trader Joe’s)
cooking spray
Preheat oven to 350 degrees. Spray long baking dish with cooking spray.

Heat olive oil in a small frying pan then add onions and sliced jalapeno peppers. Season with salt and pepper. Saute veggies until soft. Set aside.

Take one tortilla and layer a small amount of cheese, veggies and chicken in the middle of the tortilla. Gently fold over the tortilla then fold in the sides towards the middle of the tortilla. Roll the tortilla and place seam side down in a long baking dish. Repeat process with remaining tortillas. Pour enchilada sauce over tortillas then top with salsa and cheese. Bake for approximately 15 minutes to melt cheese.


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Apricot Glazed Chicken


If I took a survey about chicken and asked how many times per week do you eat chicken, I would bet it would be at least twice if not more. Having chicken a few times per week means coming up with a number of ways to prepare it. Fried chicken is good but I would not recommend eating it more than once per week. Baked chicken is healthy but can be a little on the boring side.


We eat a lot of chicken in our family so I try not to repeat the same chicken dish in the same week or couple of weeks. I put baked chicken into my dinner rotation every couple of weeks. The last time I thought about preparing baked chicken I wanted to put a slight twist on baked chicken to keep the dish healthy but packed with more flavor. I decided adding an apricot glaze to the chicken would boost up the flavor and compliment the other seasonings on the chicken.


Apricot glazed chicken sounds like it could be hard to prepare but really isn’t. The glaze is a simple combination of apricot preserves and butter. If you really what to shake things up, add a little brandy apricot liqueur to the glaze.


Try making Apricot Glazed Chicken the next time you serve chicken. Yummy will be the main word you all around the dinner table.

Apricot Glazed Chicken

1 lb chicken drumsticks
1 lb chicken wings
1 medium onion sliced
1 tbsp Adobo seasonings
1 tbsp salt
1 tbsp ground black pepper
½ tsp smoked paprika
½ tsp dried parsley
½ tsp cilantro
2 tbsp butter
½ jar Smucker’s apricot preserves
½ cup of water

Preheat oven to 350 degrees. Melt apricot preserves and butter in a microwave safe bowl.

Layer bottom of baking pan with onions. Place chicken on top of onions and season with salt, pepper, Adobo and parsley. Sprinkle with with paprika. Pour preserves and butter mixture over chicken. Bake for 45 minutes to 1 hour until golden brown and cooked through.

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Chicken and Waffles with Warm Walnut Syrup

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Who said you can’t have breakfast at dinner time? Chicken and waffles combines the two foods I love into one delicious meal topped off with a nice sweet treat. On a few desperate nights I have fixed breakfast for dinner but with bacon or sausage. Chicken never crossed my mind as a partner for waffles. The first time I heard of chicken and waffles I thought it was the weirdest combination ever. Now??? I think what took me so long to try this out!

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One of my secrets to making thick tasty waffles is to add a little sour cream to the batter and don’t over mix. A few lumps here and there are no big deal. Besides the lumps will disappear when they hit the griddle.

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Warm. Walnut. Syrup. What more can I say? Sweet, gooey syrup warmed up and mixed with nuts gives the waffles a savory taste.

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Fried chicken. What else can I say? I have not meant anyone who does not like fried chicken. Granted, I sometimes get tired of eating chicken but serve it with waffles and Bam! I love it all over again.  I know the ingredients look like a lot of work but trust me they are not.  However, to make it a little easier on yourself use frozen waffles or use waffle mix.  Otherwise, go with the flow and you will have a nice new dinner idea.

Chicken and Waffles with Warm Walnut Syrup

4 thin chicken breasts (pound with a rolling pin to flatten out)
2 eggs lightly beaten
1 cup flour
2 cups vegetable oil
½ cup buttermilk
½ tbsp cayenne pepper or hot sauce
1 tsp salt
1 tsp black pepper
1 tsp poultry seasoning
2 tbsp butter
½ cup walnuts
½ cup syrup

Waffles Ingredients:
1 ½ cups flour
1 tsp baking powder
1 tsp baking soda
1 ½ cups buttermilk
2 eggs beaten
½ tsp salt
6 tbsp melted butter
waffle iron
cooking spray

Preheat oven to warm for chicken.

In a medium bowl mix flour and seasonings and set aside. In another bowl mix cayenne pepper, buttermilk and egg in a bowl.

Sprinkle chicken with a little salt and pepper. Dredge chicken in flour then egg mixture then again in flour. Lay chicken out on a piece of wax paper.

Heat oil in a large frying pan over medium high heat. Place chicken in hot oil and brown for 3 – 5 minutes on each side. Make sure chicken is cooked all the way through. Place chicken in the oven to keep warm while fixing waffles and walnut syrup.

Place dry ingredients in a bowl and add buttermilk. Stir then add eggs and melted butter. Mix well. Makes 4 large waffles.

Melt 3 tbsp butter in a non-stick pan. Add walnuts and let warm up. Place walnuts in a small bowl and add syrup. Stir then drizzle over waffles.

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Chicken and Pasta with Lemon Cream Sauce


I am not a huge pasta fan like my family but I am slowly coming around to putting it close to the top of my list. Especially after I came up with a chicken and pasta dish that is slightly creamy with a hint of lemon.

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Usually when I make pasta it is as a side dish unless we are having spaghetti. When I pulled together the chicken and pasta with lemon cream sauce I wanted to create a meal rather than a side dish. I love making one pot meals whenever I can. This one only takes a couple of pots so … that is close enough.

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As my culinary skills continue to grow I have discovered that things I thought were difficult to prepare are relatively easy. The idea of making cream sauce was somewhat intimidating to me until I figured out the sauce really makes itself. With the right seasonings and a little patience you can create a savory sauce that will elevate your meal.

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Chicken and Pasta with Lemon Cream Sauce

1 box rotini pasta
3 small broccoli crowns sliced
1 lb precooked chicken breast cubed
10 oz pkg mushrooms sliced
3 cloves garlic chopped
½ cup parmesan cheese
1 tbsp salt
1 tsp black pepper
1 tbsp basil
½ tsp nutmeg
2 tbsp olive oil
1 tbsp butter
1 cup heavy cream
½ cup half and half
zest and juice from 2 lemons
1 cup arugula
large bowl of ice water

Bring 4 quarts water with a pinch of salt to a boil. Add broccoli to boiling water for 3 to 4 minutes. Remove and place in ice bath to stop the cooking process for 5 minutes then drain. Bring water back to a boil and cook pasta according to package. Drain pasta and place in a large bowl. Add broccoli, seasonings and parmesan cheese then set aside.

Add olive oil, butter and mushrooms to a sauce pan over medium high heat and saute until lightly browned. Add garlic and be careful not to let garlic burn. Add heavy cream lemon zest and lemon juice. Stir and let cook for 5 minutes. Reduce heat to medium then add chicken and mushrooms. Cook for another 5 minutes until sauce thickens slightly stirring occasionally. Remove from heat and pour over pasta. Toss pasta until coated with sauce. Add arugula and continue tossing. Arugula will wilt slightly from the heat. Sprinkle with a little more parmesan cheese and serve immediately.


Chicken Pot Pie Pocket

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Chicken! Pot! Pie!

Fantastic comfort food. Chicken Pot Pie is one dish I am sure everyone has experienced at least once in their lives whether it was homemade or frozen. I used to love my grandma’s chicken pot pie because she made the flakiest crust and the gravy in the pot pie was so creamy and tasted amazing. My Mom of course is no slouch in the kitchen when it comes to cooking or baking. If it were not for her I would not be able to fix some of the wonderful dishes I am currently sharing with you.

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However, I have never quite mastered the art of making a homemade crust. I am not a baker but I can cook. My Mom learned how to make crust from my grandma and had the patience to perfect making a flaky crust that melts in your mouth. I on the other hand don’t always have a lot of time to bake nor the kind of patience needed to make a perfect crust. I usually depend on Pillsbury or (if I am fortunate) my Mom to make my pie crusts.

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Chicken Pot Pie Pockets is one of those great recipes you can eat right away or freeze to eat days later. It’s nice to have a dish that can be made into individual meals without having a lot of leftovers. My family is not big on leftovers unless I turn them into another creative dish. When you fix individual chicken pot pie pockets there are no worries about having leftovers that never get eaten.

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So the next time you think about making some comfort food think about chicken pot pie  pockets!

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Chicken Pot Pie Pockets


1 lb cooked chicken cubed

1 box frozen peas

1 box frozen diced carrots

2 large potatoes cubed

1 medium onion chopped

1 rib celery cut in half and sliced

1 14 oz can creamed of chicken soup

2 tbsp butter

½ cup milk

1 tbsp salt

1 tbsp ground black pepper

1 egg

1 tbsp water

2 prepared pie crusts

Preheat oven to 350 degrees.

Melt butter in a large frying pan. Add potatoes and onions. Saute until potatoes are slightly soft and onions are translucent. Remove from heat and place in a large bowl. Add chicken, remaining veggies, seasonings, soup and milk to the bowl. Stir to mix well. Cut each pie crust in half. Place a spoonful of chicken mixture in the middle of each piece of crust. Fold over and crimp the edges with a fork. Pierce the top of the crust with the fork. Beat water and egg together. Brush over top of each crust. Bake for 25 to 30 minutes until crust is golden brown.

Oven Fried Chicken

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Crispy is the only way I like fried chicken. But I don’t have to deep fry it in order to have crispy chicken. Oven fried is a much healthier way to make crispy fried chicken. The thought of oven frying chicken or fish never crossed my mind until I remembered seeing an Oprah show which featured her chef making healthy versions of things Oprah liked when she was really into watching her weigh.

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I couldn’t remember the recipe Oprah’s chef used to cook the chicken so I came up with my own easy recipe. One of the best ways to reduce fat and calories when frying anything is to use frying olive oil. There are several varieties of olive oil on the market and olive oil is healthier in cooking than vegetable oil or canola oil. Just make sure you use the right type of olive oil for whatever you are cooking because each olive oil does best at a certain temperature . I found a frying and baking olive oil by Filippo Berio that I use whenever I fry or roast foods in the oven.

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Frying chicken takes a special skill. At least it is if you fry chicken on the stove. You have to make sure the temperature is high enough to fry the chicken without burning it. If you have the temperature too low the chicken will “boil” as my mom would say and not get crispy. Plus, you have to take cover every time you lift the lid to check on the chicken. When you oven fry chicken you don’t have to worry about adjusting the temperature or grease popping.

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In the end all you will have is delicious crispy oven fried chicken.

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Oven Fried Chicken

2 pkgs chicken drummettes or preferred pieces of chicken
1 ½ cups of flour
1 tbsp salt
1 tbsp pepper
1 tsp onion powder
1 tbsp smoked paprika
1 tbsp Adobo seasoning
1 Large Ziploc Bag
¾ cup Filippo Berio frying & baking olive oil
cooking spray

Preheat oven to 425 degrees.

Spray rimmed no stick cookie sheet with cooking oil spray and add frying olive oil.

Rinse chicken and place in a large bowl. Season with a little salt, pepper and paprika. Add the listed seasonings to the Ziploc bag and mix together. Add 5 pieces of chicken to the bag and coat with the flour mixture. Shake off the excess flour and place chicken on the cookie sheet. Repeat until all of the chicken has been coated with flour mixture.

Bake in the oven for approximately 45 minutes or until done and crispy. Turn chicken midway through cooking. Drain on paper towels.

This pairs nicely with my “New Kind of Potato Salad” recipe and a green salad.

Chicken and Broccoli Casserole

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Sunday dinners are the one time most families have a chance to sit down together and enjoy each others company. Growing up, my family was no different. Every Sunday my aunt and uncle, Doll and Johnnie, would come over to our house for dinner. My mom and aunt would take turns making the Sunday meal and since both are great at cooking I looked forward to those dinners. During the summer there was one particular meal my mom and aunt Doll liked to make that was easy and refreshing. Chicken and broccoli casserole topped with bread crumbs and paired with a green jello mold with fruit cocktail.

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I never knew how they came up with the combination of a casserole and green jello but for some reason it worked. I think it was the whipped cream and fruit cocktail in the jello that won me over. What kid doesn’t like fruit cocktail and whipped cream? Plus, the jello was cool and refreshing in contrast to the hot bubbly chicken and broccoli.

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My version of their chicken and broccoli casserole has a little less fat but still has lots of flavor. There are simple substitutions you can make to cut down on the calories. Instead of using mayonnaise in the sauce I use cream of mushroom soup along with cream of chicken soup. Don’t let the word “creamed” scare you. You can always find a reduced fat or fat free version of the creamed soups. Also, leave off the bread crumbs (they were browned in lots of melted butter) and use a light shredded cheese as the topping. To add more flavor to the dish I stir in sauteed mixed mushrooms (button, shiitake and portobello).

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This may not be my mamma’s chicken and broccoli but it is a wonderful way to make your next Sunday dinner memorable.

 Chicken and Broccoli Casserole

4 boneless/ skinless chicken thighs
1 pkg chicken tenders
1 10 oz can cream of chicken soup
1 10 oz can cream of mushroom soup
4 cups egg noodles
1 12 oz bag fresh cut broccoli
1 stalk of celery chopped
1 small onion sliced
½ cup shredded monterey jack cheese
½ cup shredded cheddar cheese
¾ cup 2% milk
½ cup ½ and ½ milk
1 pkg mixed mushrooms (button, shiitake, portobello)
1 tsp salt
1 tsp black pepper
1 tsp onion powder
1 tsp dried parsley

Preheat oven to 350 degrees.

Add a pinch of salt to 4 quarts of water and bring it to a boil. Add bag of broccoli to boiling water for 3 minutes. Remove with a slotted spoon and place in bowl of cold water to stop the cooking process. Drain broccoli after it cools and set aside.

Bring water to a boil again. Add egg noodles and cook according to package. Drain and set aside.

Rinse chicken and place in 6 cups of water with salt, pepper, celery and onions. Cook until done. Let chicken cool then cut into bite size pieces.

Saute mushrooms in 1 tbsp of melted butter until browned. Season with salt and pepper.

In a medium bowl whip together soups, parsley and milk until smooth.  Add additional milk if sauce is too thick.  Soups should be slightly loose for pouring.

Spray a rectangular casserole dish with cooking spray. Place egg noodles in dish and then layer with broccoli chicken, mushrooms and ½ of the monterey jack cheese and ½ of the cheddar cheese. The remaining cheese will be used for the topping. Pour soup over the layers and gently mix. Top with remaining cheese and bake for 30 minutes until cheese has melted and top is slightly browned.

Curried Chicken

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Curried chicken is one of those dishes that looks complicated but really is very easy to make. Prepping the chicken and the veggies is probably the hardest part of making this dish. I am big on adding vegetables to any meal and this one is no exception. Of course it is up to you to decide how far to go when adding veggies. Although I have a basic recipe for making curried chicken, I like to change it up once in a while. I may add different vegetables or I might change the flavors to give the chicken an extra kick.

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Speaking of flavors. The secret to making wonderful curried chicken is layering the flavors. Mixing certain types of veggies, adding fruit and choosing the right seasonings will wake up your palate and excite your taste buds. If you are a fan of hot spice, you can use hot curry seasoning or jalapeno peppers to provide some additional heat to the curried chicken. When I use jalapeno peppers I remove the seeds to tone down the heat. But, if you really, really like the spiciness of the pepper, leave the seeds. Just make sure your guests also like heat.

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I remember attending a pot luck dinner at my cousin’s house years ago and tasting a shrimp dish that a friend had made. The dish looked beautiful with jumbo shrimp, tomatoes and herbs. I was forewarned that the shrimp was a little spicy but what is a little spicy to one person can be off the charts for someone else. After taking my first big bite of shrimp I thought I would pass out. My mouth was on fire and I could not taste anything but HOT! Once I could speak again I asked my friend what was in the shrimp. She had used a can of cayenne pepper which was not unusual for her. You see, she was from the Philippines and her family loved spicy foods. I on the other hand was a wimp and couldn’t finish eating her beautiful looking dish.

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Always think of your audience when sharing a meal. Granted, I enjoy preparing food that appeals to my tastes but I also want to make sure my family and friends will enjoy it too. The best memories and the best feelings are often experienced over a wonderful tasting dish shared with others.

Let love be the bond that holds our memories together and we’ll always be a part of each other…

D. Marie

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   Curried Chicken

2 lbs boneless chicken thighs
1 large onion sliced
1 large green pepper diced
1 jalapeno pepper cut in half (remove seeds) then sliced
1 small red pepper diced (remove seeds)
1 small yellow pepper diced (remove seeds)
½ cup thinly sliced celery
1 green apple thinly sliced and diced
1 large red potato diced with skin
1 pkg exotic or mixed mushrooms
2 cups chicken stock
2 cups of water
1 can lite coconut milk3 dashes of hot sauce
1 ½ cups of flour
½ cup frying olive oil or vegetable oil

1 tbsp hot curry powder
1 tbsp red curry powder
1 tbsp turmeric
1 bay leaf
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 tsp cumin
1 tsp garlic
1 tsp Adobo
1 tsp smoked paprika
½ tsp cayenne Pepper (optional)

Wash and remove excess fat from chicken then place in a large bowl. Pour off excess water. Sprinkle with salt, pepper. On a plate mix flour, onion powder, Adobo and smoked paprika. Dust chicken in seasoned flour and shake off excess.

Heat olive oil in a large pot or dutch oven over medium high heat. Add chicken in batches and brown on both sides. Remove chicken and let drain on paper towels. In the same pot saute onions, peppers, celery, potatoes, apples and mushrooms until slightly soft. Sprinkle in remaining seasonings. Slowly add chicken stock, water to the pot along with bay leaf and stir. Layer chicken in the pot and stir to mix chicken and veggies. Cover and let simmer on medium low heat for 30 minutes. Stir in coconut milk until well blended. Let simmer for an additional 25 minutes until chicken is cooked all the way through and tender. Serve over rice.

Sauteed cabbage and shredded carrots goes great with the curried chicken.

Serves 4 to 6

Orange BBQ Chicken Wingettes

Who does not like BBQ? My husband! At least he was not a fan of BBQ until I served up a beautiful plate of Orange BBQ Chicken Wingettes. I received so many compliments from him about how great the chicken tasted I was wondering if I could get away with making this simple meal a couple of times each week.


Since deciding to share my recipes with the world I have been spending more time thinking of new and creative ways to tweak the same old meals. This one came to me while I was driving to the grocery store to pick up a few things for dinner. Usually we have chicken or fish a couple of times each week and it was a chicken day.

Chicken BBQ before

I have to admit I sometimes get tired of eating chicken but the idea of BBQ wingettes seemed a little more exciting than baked chicken. When I got to the grocery store there was a huge display of bright naval oranges. The smell of the oranges made me think what a wonderful combination it would be to pair the orange with a sweet and spicy BBQ sauce. I like Stubbs Sweet Heat BBQ sauce. The acid from the orange kept the spiciness in the sauce from overpowering the taste of the chicken and added a nice twang to the dish.

BBQ is not just for Chicken Fini_3spring or summer. BBQ is nice to eat any time of the year and brings back sweet memories of messy fingers, cool breezes and the laughter of friends and family sharing a fantastic meal.



Cool and even, the wind blows
against green leaves and tall stems

Shadows form under the sun’s beam
moving slowly on graveled curbs

Stronger it grows creating miniature hurricanes
swirling brown dirt up to sting unsuspecting eyes

And tiny bugs tumble in somersault fashion
along the solid ground

While watermelon scents of fresh cut grass
twist ’round the nose as the breeze pushes by

D. Marie

Orange BBQ Chicken Wingettes

2 lbs chicken wingettes rinsed
1 large naval orange
1 cup Stubbs sweet heat BBQ sauce
1 tbsp salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tsp dried dill
1 tsp dried rosemary
1 tbsp Adobo seasoning

Preheat oven to 375 degrees.

Place chicken in a large bowl and squeeze the juice of the naval orange over the chicken. Include some of the flesh of the orange with the chicken. Sprinkle the seasonings on the chicken and mix. Let stand for 10 minutes.

Spray a long, lipped cookie sheet with cooking spray. Spread the chicken on the cookie sheet and pour the juices from the bowl over the chicken. Bake for approximately 45 minutes until chicken is done and golden brown.

Remove the chicken from the oven. Coat the bottom of a large casserole dish with BBQ sauce. Add the chicken to the casserole dish and then pour the remaining BBQ sauce over the chicken. Cover and bake an additional 15 minutes on 325 degrees to heat the BBQ sauce.

Serves 4 to 6.