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Southwestern Black Eyed Pea Soup With Chicken

January 8, 2012 By 1 Comment
southwest black eyed peas soup 2

I actually made this soup on New Year’s Day, but I’m a little slow to get it posted here! I’ve had the photos ready to edit for several days, and finally got that done late last night. I’ve been doing quite a bit of healthy cooking for the new year, so I’ll have more recipes to share over the next couple weeks.

According to southern tradition black eyed peas should be eaten on New Year’s Day for luck and prosperity throughout the year ahead. I’m not from the south, but I’ll give it a try. I could always use a little luck and prosperity in my life.

We also had some sauerkraut, and my husband and son had pork chops. I can’t eat pork, it makes my heart race for days after I eat it (scary). I did have some raw kraut though, and it was delicious!

The soup turned out pretty great too, I just adapted my white chili recipe a little, and tweaked the ingredients here and there. I would normally use shredded chicken breast for this recipe, but I had some ground chicken and I didn’t want to fight the New Year’s Eve crowd at the grocery.

Southwestern Black Eyed Pea Soup With Chicken

Ingredients:

  • 1 cup Black Eyed Peas (soak over night or use the quick soak method)
  • 2-3 medium chicken breasts, or 1 lb ground chicken
  • 4 cups chicken broth
  • 1 cup water
  • 1 cup chopped carrots
  • 1 can of chopped tomatoes
  • 1 can green chilis
  • 3 cloves of garlic minced
  • 1/2 medium onion chopped
  • 1 teaspoon chili powder (or to taste)
  • 1 teaspoon cumin (or to taste)
  • sea salt and pepper to taste

Directions:

  1. Cook the black eyed peas according to the package directions (you can also use canned black eyed peas if you’re in a hurry.
  2. In a large stock pot add the chicken broth, water, chicken, cooked black eyed peas, onion, tomatoes and garlic. If you’re using chicken breast you can cut it up before you add it to the broth, or let it cook then shred it. If you’re using ground turkey add it by pinches until it’s all in the broth.
  3. Bring to a simmer for about 20-30 minutes, then add the chili powder, cumin, salt, and pepper.
  4. Let the soup cook for another hour or so to cook the carrots through, then add the green chilis in the last 10 to 20 minute of cooking.
  5. You can serve this topped with tortilla strips, shredded cheese or sour cream if you’d like.

Here it is topped with a little shredded cheese.

It’s a great healthy recipe to start the new year with! Until you add the cheese…. I also made some homemade oatmeal crackers to top my soup with. I’ll share that recipe in the next couple days!

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Original Chicken Recipe Contest

October 4, 2011 By Leave a Comment
WTRC_logo

A friend asked me to share this new chicken recipe contest with you. Pilgrim’s, one of the largest chicken producers in the country, would like to invite you to submit an original chicken recipe to their 22nd annual Winning Taste Recipe Contest.

I think I might have to put together a recipe and enter myself! It sounds like they have some fantastic prizes, check them out:

  • an all-inclusive 4-day spa package to Lake Austin Spa, which includes a cooking school “The Culinary Experience”
  • a KitchenAid Mixer
  • a Wusthof Knife Set
  • a KitchenAid Blender

I would be OK with winning any of those prizes! You have until November 15th to submit your favorite original chicken recipe. You can find more information about the chicken recipe contest here: Pilgrim’s Winning Taste

Stop back and let us know if you decide to enter. My mind is already working on a recipe, so we’ll see how it works out! Good luck!

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Chicken Rotini With Fire Roasted Tomato Sauce

April 26, 2011 By 3 Comments
chicken rotini with fire roasted tomato sauce

This is a meal I throw together quite a bit. I’m not a big fan of pre-made pasta sauces, they’re too sweet and loaded with sodium, so I have a couple recipes to make my own. This is one of them. The recipe isn’t exact (especially the spices), I just tend to throw things in until it tastes right. I also like to go light on the pasta, and heavier on the veggies and protein. If you want more pasta, and less chicken/sauce, use a whole 1 lb box of pasta.

This is a fairly healthy meal even my son will eat. He picks at the vegetables a little, but will eat most of it and even ask for seconds.

Chicken Rotini With Fire Roasted Tomato Sauce

Ingredients:

  • 1 lb boneless skinless chicken breasts
  • 1-2 tablespoons olive oil (I used Carapelli)
  • 8-10 ounces whole wheat Rotini
  • 1~ 14.5 ounce can Muir Glen Fire Roasted Diced Tomatoes
  • 1~ 15-16 ounce can tomato sauce
  • 1 small container fresh button or baby bella mushrooms-sliced
  • 1 green pepper diced
  • 1 small or 1/2 medium onion diced
  • 1 teaspoon garlic powder
  • 1 teaspoon (or to taste) oregano
  • 1 teaspoon (or to taste) basil
  • pinch of sea salt (1/4 teaspoon or to taste)
  • Optional: shredded mozzarella or Parmesan to sprinkle on top

Directions:

  1. Dice the chicken into bite size pieces, and add it to a saute pan heated on medium heat with 1-2 tablespoons of olive oil.
  2. Boil water, and add pasta to cook according to package directions.
  3. When the chicken starts to brown add the vegetables (peppers, onion, mushrooms), and saute lightly until the chicken is finished cooking and the vegetables start to turn tender.
  4. Add the fire roasted tomatoes, tomato sauce, garlic, oregano, basil, and salt to the chicken and vegetables, and turn down to a low simmer for 10-15 minutes.
  5. Add the pasta and toss together, or serve with the sauce poured over the pasta.
  6. Sprinkle with cheese.

This is a very easy dinner, and with a little pre-planning it’s usually ready in 30 minutes or less.

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My White Chili Recipe

December 18, 2010 By 5 Comments
white chili with chicken

White chili is one of my favorite wintertime recipes! I love to throw all the ingredients in the Crock Pot and let them simmer on a cold winter day.

I like to make my own soups so I can control the sodium and quality of the ingredients. Most of the time I soak my own beans, but if I use canned beans I usually use beans that have no sodium added (I find them in the health food section of our local grocery).

Here’s my favorite recipe for white chili:

White Chili With Chicken

  • 4 cups low sodium chicken broth
  • 2 chicken breasts (diced)
  • 2 cups navy or great northern beans
  • 2 cups cannelloni beans (white kidney beans)
  • 1 small can green chilis
  • 1/2 medium onion diced
  • 2-3 cloves of garlic minced
  • 1 Tablespoon of chili powder
  • 1-2 teaspoons cumin
  • 1 stalk of celery diced
  • 1-2 carrots finely diced (optional)
  • Celtic sea salt to taste (I don’t usually add any salt, but my husband does)

Directions:

  1. Soak the beans overnight if you’re not using canned, then cook for a couple hours until tender and drain.
  2. Combine the chicken broth, chicken breast, beans, celery, onions, garlic, and carrots in a large stock pot, and let simmer on medium heat for about 1/2 hour, or place in the slow cooker and let it cook all day on medium heat.
  3. Add the green chilies, cumin and chili powder about 10 minutes before you’re ready to serve.

You can also add a few drops of hot sauce, like Frank’s Red Hot to the finished soup before you serve it to kick the heat up a notch or two.

Serve with corn chips instead of crackers. You can also garnish your soup with a little shredded cheese, sour cream, or some avocado slices and cilantro. Yum!

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Cinco De Mayo Recipe~ Baked Chipotle Chicken Flautas

April 28, 2010 By Leave a Comment
ChipotleFlautas

Do you celebrate Cinco De Mayo at your house? We don’t have a huge celebration here, but we do usually try to head out to our favorite Mexican restaurant, or make a few Mexican favorites here at home. I have a couple new recipes I think I might try for our Cinco De Mayo celebration this year, including this recipe from Mission Foods.

Baked Chipotle Chicken Flautas

Serving Size: 5

Ingredients:

  • 2 cups diced cooked chicken breast meat
  • 1 (10) ounce can of reduced-fat & sodium cream of chicken soup
  • 1/3 cup reduced-fat sour cream
  • 1 (4) ounce can of diced green chile peppers, undrained
  • 1 teaspoon ground chipotle pepper
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of ground coriander
  • 2 tablespoons chopped fresh cilantro
  • 10 Mission small flour tortillas
  • 2 teaspoons canola oil mixed with 1/2 teaspoon of ground chipotle pepper

Directions

  1. Preheat the oven to 450 degrees F.
  2. Mix all above ingredients (except flour tortillas, canola oil, and ground chipotle pepper) in a medium-sized saucepan. Heat over medium heat until hot. Remove from heat.
  3. Place about 3 tablespoons of the chicken filling along the edge of a tortilla. Roll the tortilla up more tight than loose. Put a toothpick through the middle of the flauta to hold in place. Place on a sprayed large baking sheet. Repeat with the remaining tortillas.
  4. In a small bowl, mix together the canola oil and ground chipotle pepper.

Lightly brush the flautas with the oil mixture. Bake until golden brown, about 15 minutes. Cool. Remove toothpicks and slice each flauta on the diagonal. Transfer on your favorite fiesta platter, sprinkle with chopped fresh cilantro and serve with low-fat sour cream and salsa.

I’m a fan of any recipe with cilantro in it. I think I’m a cilantro addict! I can’t wait until I’m snipping it fresh from the garden again in a few weeks.

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