Chicken Soup with Ricotta Dumplings January 24, 2017 by Jill Foucre Leave a Comment Chicken Soup with Ricotta Dumplings 2017-01-24 17:21:05 Serves 8 Print Ingredients 3 quarts, plus 1 cup chicken stock 2 carrots, thinly sliced 2 stalks celery with leaves, thinly sliced 1 large yellow onion ½ cup fresh parsley, chopped 2 teaspoons salt ½ teaspoon freshly ground pepper Dumplings 2 cups flour 3 teaspoons baking powder 1 teaspoon salt 2 eggs ½ cup part skim ricotta cheese ¼ cup low-fat milk 1 tablespoon fresh thyme, finely chopped 1 tablespoon fresh parsley, finely chopped Instructions In a large pot combine stock, carrots, celery, onions and parsley, maintaining a minimum depth of 4” of liquid for the dumplings to float. Bring to a boil over medium heat then reduce to a simmer. Salt and pepper to taste. To make the dumplings, sift the flour, baking powder and salt together. In a small bowl, combine the eggs, ricotta, milk and herbs; add to flour mixture. Stir just until dough holds together. Using a tablespoon, form dumplings into balls and drop into boiling broth. Cook 15 minutes. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chicken, Mushroom and Wild Rice Soup January 23, 2017 by Jill Foucre Leave a Comment Chicken, Mushroom and Wild Rice Soup 2017-01-23 19:04:59 Print Ingredients 2 tablespoons butter 1 medium onion, chopped 2 stalks celery, chopped 3 carrots, chopped ½ pound fresh mushrooms, chopped ¼ cup flour ¾ teaspoon salt ¼ teaspoon pepper 3 cups chicken stock 1 cup cooked wild rice 1 teaspoon minced fresh parsley 3-4 cups cooked chicken, diced Instructions In a deep saucepan, melt the butter over medium heat. Add the onion, celery and carrot and sauté for 3 minutes, or until onion is wilted. Lower the heat to medium-low, add the mushrooms, and cook 5 minutes longer. Add the flour, salt and pepper and cook until the mixture bubbles and begins to turn golden. Add the stock; cook and whisk until thick and smooth. Add the wild rice, chicken and parsley and heat through. By Teri Hiben Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Buffalo Chicken Salad September 13, 2016 by Jill Foucre Leave a Comment Buffalo Chicken Salad 2016-09-13 18:45:33 Serves 2 Print Ingredients 1 whole boneless skinless chicken breast salt and pepper to taste 2 tablespoons olive oil 2 tablespoons butter 1/2 cup Louisiana hot sauce (Frank's, Etc.) salad greens (Iceberg, Romaine or mixed greens) 1/2 cup blue cheese dressing extra blue cheese crumbles celery hearts, leaves intact Blue Cheese Dressing 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream dash of Worcestershire sauce 1/3 cup blue cheese crumbles salt and pepper Instructions With a sharp knife, carefully slice the chicken breast in half from top to bottom; you will have two similarly-sized chicken breasts that are thinner. Sprinkle all sides of the chicken pieces with salt and pepper. Heat olive oil and butter in a small skillet over medium-high heat. Sauté chicken on both sides until golden brown and cooked through. Remove chicken from the skillet and pour off any excess fat but do not clean the pan. Off the heat, return the chicken to skillet and pour the hot sauce into skillet. Turn the chicken to coat and let it sit in the sauce while you prepare the other ingredients. Toss the lettuce in a large bowl with just enough salad dressing to lightly coat. Heap tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken on the bias into thin slices and arrange them over the top of each salad. Top the salad with more blue cheese crumbles and serve with celery hearts. Blue Cheese Dressing To a bowl add the mayonnaise, milk, sour cream and Worcestershire and stir until combined. Stir in the blue cheese and add salt and pepper to taste. Notes If salad dressing is too thick, thin to desired consistency with additional whole milk. By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Golden Chicken Breasts with Tomato-Avocado-Chili Relish July 6, 2016 by Jill Foucre Leave a Comment Golden Chicken Breasts with Tomato-Avocado-Chili Relish 2016-07-06 13:13:01 Print Ingredients 4 medium-size boneless, skinless chicken breast halves, about 1 1/2 pounds total 3/4 t. salt freshly ground black pepper 3 to 4 medium ripe tomatoes, cut into 1/4-inch dice 1 small hot chili, seeded, finely chopped juice of 1/2 fresh lime 2 to 4 T. chopped fresh cilantro, chives or basil 1 or 2 small ripe avocados, halved, pitted, diced 1 or 2 T. extra-virgin olive oil 3 to 4 shallots or green onions, finely chopped 1 cup dry white wine, dry vermouth or chicken broth 3 to 4 T. unsalted butter cilantro sprigs for garnish Instructions Heat oven to 200 degrees. Slide an ovenproof serving platter into the oven to heat. Put each chicken breast between 2 sheets of heavy plastic wrap. Use the flat side of a meat mallet or the bottom of a heavy skillet to pound the chicken until uniformly 1/2-inch thick. Repeat to pound all the chicken pieces. Season on both sides with 1/4 teaspoon salt and pepper to taste. For the relish, mix tomatoes, chili, lime juice and cilantro in a small bowl. Gently stir in avocado. Season with remaining 1/2 teaspoon salt. Heat olive oil in a large, nonstick skillet over medium heat. Add shallots; cook until golden, 1 or 2 minutes. Move shallots to one side of pan. Add chicken in a single, uncrowded layer. (Work in batches if chicken does not fit comfortably.) Cook without turning over on medium to medium-high heat until golden, about 4 minutes. Flip chicken; cook until golden on second side, 2 to 3 minutes. Remove chicken to the heated platter. Add wine to skillet; heat to a boil. Scrape all the browned bits up off the bottom of the pan. Boil gently until mixture has reduced to about 2 tablespoons liquid, about 2 minutes. Carefully add any accumulated juice from chicken platter to the skillet. Working over low heat, whisk in butter until smooth (do not boil the sauce). Taste for seasoning. Pour pan sauce over chicken; top with relish. Garnish with cilantro sprigs. By Jean Marie Brownson Adapted from Dinner at Home Cookbook Adapted from Dinner at Home Cookbook Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Chipotle Chicken and Corn Tostadas June 22, 2016 by Jill Foucre Leave a Comment Chipotle Chicken and Corn Tostadas 2016-06-22 21:57:26 Print Ingredients 1 chipotle in adobo sauce, minced, plus 2-1/2 Tbs. sauce (from one can of chipotles in adobo sauce) 1 T. vegetable oil 2 t. finely grated lime zest 1/2 t. dried oregano Kosher salt 1 lb. boneless, skinless chicken thighs 3 ears corn, husked 1/2 cup sour cream 2 t. fresh lime juice 8 tostada shells 1/2 cup coarsely chopped cilantro Lime wedges, for serving (optional) cherry tomatoes, quartered (optional) scallions, chopped (optional) Instructions Prepare a grill to medium-high heat (400°F to 475°F). In a medium bowl, combine the minced chipotle and 2 Tbs. of the adobo sauce with the oil, lime zest, oregano, and 1/2 teaspoon salt. Add the chicken thighs and toss to coat. Brush the corn lightly with oil and season generously with salt. Grill the chicken and corn, turning the chicken once and the corn a few times, until the chicken is cooked through, about 7 minutes, and the corn is charred in spots, about 12 minutes. Transfer to a cutting board, let rest for a few minutes, and then cut the chicken into bite-size pieces and cut the corn off the cob. Mix the sour cream with the lime juice, the remaining 1/2 Tablespoon Adobo sauce, and 1/4 teaspoon salt. Spread evenly onto the tostada shells. Top with the corn, chicken, and cilantro. If using, scatter tomatoes and scallions on top and serve with the lime wedges on the side. Adapted from Fine Cooking Adapted from Fine Cooking Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/