Spicy Chicken Taco Soup

I think almost everyone who cooks regularly knows a version of this recipe, but I'll go ahead and err on the side of replication because this soup is so wonderful, so easy, and, really, quite healthy. There are a lot of ways to fatten up this recipe or to make it go a lot further, but I'll share the bare necessities with you.


Spicy Chicken Taco Soup


Ingredients (measurements are approximate)


3-4 fresh boneless, skinless chicken breasts
1 stalk of celery, half of which is finely chopped
1 large white onion, chopped
1 large red bell pepper, seeded and chopped
2 cloves of garlic, minced
1 28 oz. can of diced tomatoes
1 10 oz. can of Rotel tomatoes (diced tomato with green chile -- I go with "Original," but milder or spicier versions are also available)
1-2 14 oz. cans of reduced sodium chicken broth, or reserved broth
1 package of taco seasoning
1 package of ranch dressing seasoning
1 15.5 oz. can of pinto beans, drained
1 15.5 oz. can of kidney beans, drained
2 C of frozen sweet corn
1/2 C of chopped fresh cilantro


coarse salt
freshly cracked black pepper
2 T of extra virgin olive oil


Directions:

1. Start a large pot of boiling water, and boil chicken breasts for about 20 minutes with whole celery stalks, a tsp. of coarse salt, and plenty of freshly cracked black pepper.
2. While the chicken is boiling, dice and mince your celery, onion, bell pepper, and garlic. Mix ingredients in a bowl with a tsp. of coarse salt and plenty of freshly cracked black pepper.
3. Heat another large pot over a medium-high heat and add extra virgin olive oil. Once oil is heated, add chopped vegetables, stirring frequently for about 6 minutes, until vegetables begin to soften.
4. Add diced tomatoes and Rotel. Stir.
5. Add 2 cans of chicken broth or, alternatively, use the broth created by boiling the chicken. Stir. Lower the heat to medium, and allow the soup to come to a gentle boil.
6. Transfer cooked chicken breasts to a cutting board, and cut into bite-sized pieces. Discard the boiled celery stalks.
7. Transfer the chopped chicken to the soup bowl and add the ranch and taco seasonings. Mix well, and allow to come to a boil.
8. Add drained kidney and pinto beans to the soup pot. Stir well.
9. Add frozen sweet corn to the soup and stir well.
10. Finally, add the chopped fresh cilantro (this is the ingredient that makes this soup for me!). Allow soup to cook for at least another 10 minutes, then serve. (Optional: serve over brown or white rice or Frito chips, or top with sour cream and/or tortilla chip strips.)

A little work goes a long way with this recipe.

There are a few reasons why having a taco soup recipe in your repertoire is a good thing.

• First of all, it's a crowd-pleaser.
• Secondly, it feeds a lot of people or, if you're not serving a crowd, it will at least feed your family for a couple of days. So it's a good recipe for those busy weeks.
• Thirdly, you can even make it ahead of time and freeze it for those nights that your best laid plans to cook go out the window, or in the case that you've got an out-of-town trip planned (and your spouse doesn't cook) and you don't want your kids eating candy for dinner.
• Also, if you serve the soup without the other tempting but calorie-adding trimmings, you're looking at just around 330 calories for a nice bowl of hot soup for dinner. And the beans and chicken and vegetables pack in a good dose of nutrients, to boot.

So, if you don't have one of these taco soup recipes under your belt already, try this one. I think you'll be glad you did.

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Healthy Eggplant Parmesan

So, this was my first time making (or even eating, for that matter) eggplant Parmesan. In the past, I've always opted for its meatier relative. But I'm ever so slowly and on my own terms coming around to vegetarianism. I haven't committed yet. We're just getting to know each other right now. We're going to go on a few dates and then see where to take if from there (more on that some other time).


Plus, I wanted a healthy dish to make that would also double as a Friday-friendly dinner this first Friday of Lent. So I took my Chicken Parmesan recipe and gave it a healthy face-lift.

And the results were phenomenal. In fact, my husband, who usually comments on the lack of meat in dishes, said it was better than the chicken Parmesan I usually make. Go figure.


So what makes this a healthy dish (other than substituting eggplant for the chicken)? I baked the eggplant, whereas I used to fry the chicken. I used egg whites, whereas I used to use the whole egg to coat the chicken. And I used breadcrumbs, whereas I used to use flour AND breadcrumbs. So that means we're talking 330 calories, including pasta, for a dish that could easily be a lot more.


Also, what IS eggplant Parmesan without a bit of pasta? Find the healthiest pasta you can find to serve alongside your healthy eggplant Parmesan. Lately, the best I've found at our local grocer was Ronzini Smart Taste, though I really would like to find a better whole-grain pasta. In these parts, that might mean having to go into town to Central Market, a place I loathe (more on that some other time).


Healthy Eggplant Parmesan


Ingredients


2 eggplants
3 egg whites
3 T of water
1 C of breadcrumbs
salt and freshly cracked black pepper, to taste


2 T of extra virgin olive oil
2 cloves of garlic, minced
1 white onion, chopped
2 whole bay leaves
1 28 oz. can of whole tomatoes, drained and crushed a bit with a spoon
1/2 C or 2/3 oz. fresh basil leaves, coarsely sliced
a pinch of sugar
a pinch of salt or slightly more, to taste


1 C part-skim shredded mozzarella
1.5 C shredded Parmesan cheese, plus more for serving


16 oz. spaghetti pasta
extra virgin olive oil
coarse salt


Directions:


Preheat oven to 400 degrees Fahrenheit.
Line two baking sheets with parchment paper or grease them with cooking spray.
Grease a casserole or rectangular baking dish.

1. Cut eggplant crosswise into 1/4" slices. Discard stems. Beat egg whites and water together in a bowl until frothy. Spread breadcrumbs in a wide, shallow dish and season with some salt and plenty of freshly cracked black pepper.
2. Dip the slices of eggplant into the egg white mixture, coat them in the breadcrumb mixture, and then lay the slices in a single layer on the two baking sheets. Sprinkle them with a bit more pepper, if desired, before popping them into your preheated oven.
3. Bake the eggplant for 15 minutes before flipping them over to cook for another 15.
4. While your eggplant is baking, heat a skillet over a medium heat until hot. Add 2 T of olive oil then add the garlic, onion, and bay leaves. Stir frequently until the mixture becomes slightly softened, about 3 minutes.
5. Add some about half of the basil and stir. Then, add your drained, slightly crushed tomatoes. Continue to stir and crush tomatoes with a spoon for the next 15 minutes or so, until a lot of the tomato juices are cooking off.
6. Add a generous pinch of sugar and a generous pinch of salt to the tomato mixture. Stir, turn the heat to low, and cover.
7. Start a large pot of boiling water for your pasta. Add a bit of olive oil and coarse salt to the boiling water before adding your pasta. After the pasta is cooked al dente, drain, put in a bowl, drizzle with a bit of olive oil, and toss to coat.
8. By about now, your eggplant should be nicely browned on both sides. In the greased baking dish, pour your tomato mixture into a single layer. Then, remove the eggplant slices from the baking sheets, arranging them on top of the sauce, allowing them to overlap some.
9. Sprinkle the mozzarella over the eggplant, then the Parmesan. Top the cheese with the remainder of the sliced fresh basil. Pop into the still-400-degree oven for about 15 minutes, then remove.
10. Spoon a bit of cooked pasta onto your plate, and top it off with a few slices of eggplant and some sauce. Add more Parmesan to your serving, if desired, and enjoy!

If this dish isn't enough to make you think about becoming a vegetarian (or to make you glad you are one), then I don't know what will!



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Goat Cheese Stuffed Chicken Breast

The sheer ingredients in this recipe make it a foolproof success for any taste bud. Seriously: shallots, basil, chicken, pecans, sundried tomatoes, GOAT CHEESE, DID SOMEBODY SAY BACON???? But really, how could it go wrong? This dish is a big hit with my daughter, who asks for it on an almost weekly basis (though I don't cook it quite that often for fear of getting burnt out . . . or fat).

We usually eat half a chicken breast each and make the meal last two nights, since this recipe can pack in a lot of calories, what with all of the goat cheese and bacon goodness it's got goin' on. The chicken goes wonderfully with a summer salad or roasted asparagus and really works well microwaved for leftovers the following day.

Goat Cheese Stuffed Chicken Breast

Goat Cheese Stuffed Chicken Breast
and Roasted Asparagus

Ingredients:

4 boneless skinless chicken breasts

4 T of extra virgin olive oil

6-8 oz. goat cheese log

1/2 C loosely packed fresh basil leaves, thinly sliced, plus extra for garnish, if desired

1-2 shallots, chopped

4 sundried tomatoes in oil, thinly sliced

1/2 C of chopped pecans or pecan pieces

freshly ground black pepper

coarse salt

8 slices of uncooked bacon (I use low sodium; turkey bacon would be an even healthier option)

crumbled goat cheese for garnish, if desired

toothpicks or small skewers, a mixing bowl, a meat mallet or heavy rolling pin, a good sharp knife, a skillet, and a baking dish

Directions:

Preheat oven to 400 degrees Fahrenheit.

1. To prepare the stuffing, fill a medium-sized mixing bowl with the goat cheese log(s), sliced basil leaves, chopped shallots, thinly sliced sundried tomatoes, and pecans. Grind some black pepper over the ingredients. Then, after rolling up your sleeves, mix the ingredients thoroughly with your hands. Set aside.
2. After washing chicken, pat it dry and lay it on a cutting board. Using a sharp knife, butterfly the chicken breasts. Butterflying the chicken breast works best if they are slightly frozen, so if you have trouble butterflying, you may want to pop the breasts in the freezer for an hour or two and do this step first so you can allow the chicken some time to thaw before cooking.
3. Open each chicken piece as though you are opening a book and lay flat on the cutting board. Cover them with plastic wrap, and, using a meat mallet or heavy rolling pin, pound the chicken breasts until they are of an even thickness (1/2 inch or less). Sprinkle with a bit of coarse salt and freshly-ground black pepper. 
4. Scoop about 1/4 of the goat cheese stuffing onto one side of each open chicken breast. Close the chicken breast around the stuffing and wrap each breast with two slices of uncooked bacon. Secure the bacon and the closed breasts using toothpicks or small skewers.
5. Heat a large skillet on the stove over a medium-high heat. Add two tablespoons of olive oil. When oil is heated, add the bacon-wrapped chicken breasts, turning the breasts every 5 minutes or so to allow all sides to brown.
6. Once all sides are browned, remove pan from heat and transfer chicken to a greased baking dish. Place the chicken in the preheated oven and allow it to bake for 20-25 minutes. Pierce or cut chicken to check for doneness. If you wish, garnish chicken with crumbled goat cheese, freshly ground black pepper, and additional sliced fresh basil.
   

Serve immediately with a salad, roasted asparagus, or some other dish of your choice. Or, enjoy it as a meal!

If you love these ingredients as much as we do, see my Sundried Basil-Pecan Goat Cheese Pizza.

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Sundried Basil-Pecan Goat Cheese Pizza

If you know me, then you probably know that a pizza recipe is an unlikely inclusion on my blog.

Growing up, the promise of getting a class pizza party for selling the most chocolate bars, etc. in the school was never a very tantalizing reward for me. Needless to say, when it comes to pizza, I'm not exactly a fan. I know this makes me certifiable or something, but the typical marinara, mozzarella, grease combination is usually enough to make me gag. My first enjoyable encounter with pizza (and, until recently, my only enjoyable encounter with pizza) occurred my junior year during a school spring break trip to Europe: a Margherita pizza from some back-alley pizzeria in Monaco. It took traveling halfway across the world, but I finally realized that, with the right ingredients, there was no reason pizza couldn't be good.

Since getting married, my husband had been nagging me to make a pizza for him. Finally, last summer, I got around to opening up the Pizza Gourmet Cookbook I had received as a wedding shower present. There was a lot of interesting ingredient combinations (none of which I have tried yet). Instead, I felt inspired to make my own concoction of a pizza. Knowing how much I loved the ingredients in my Goat Cheese Stuffed Chicken recipe (comin' atcha tomorrow!), I thought to myself, "Self, now wouldn't those ingredients taste spectacular on a pizza?"


As it turns out, I was right. My daughter loves this one as much as my husband and I. And, best of all, it doesn't pack in nearly as much fat as your typical pizza. Seriously, I have this theory that goat cheese makes everything better. I might just have to start putting it to the test.


Sundried Basil-Pecan Goat Cheese Pizza

Ingredients:

1 small package of fresh basil leaves, thinly sliced (about 1/2 C loosely packed or 2/3 oz.)
1 shallot, finely chopped
2-3 T of sundried tomato paste or pesto (or process some sundried tomatoes)
4 oz. of crumbled goat cheese
1/3 C chopped pecans
2-3 tablespoons of extra virgin olive oil
1 12" pizza crust (I have been quite happy Mama Mary's pizza crusts. I did make a pizza crust from a recipe featured in the aforementioned pizza cookbook, but it turned out just as well as a Mama Mary's crust. Plus, buying a ready-made crust is a no-brainer time-saver)

a pizza pan

Directions:

Preheat oven to 400 degrees Fahrenheit.
Place pizza crust on a pizza pan.

1. Brush 1-2 T of extra virgin olive oil on pizza crust.
2. Brush 2-3 T of sundried tomato paste or pesto on crust.
3. Evenly scatter crumbled goat cheese over pizza crust.
4. In a skillet, add 1 tablespoon of extra virgin olive oil and heat over a medium heat. Add basil and shallots, stirring for 1-2 minutes, until ingredients are moist and the shallots and basil are slightly aromatic. Remove from heat.
5. Spoon shallot/basil/olive oil mixture evenly over pizza.
6. Evenly scatter chopped pecans over pizza.
7. Place on middle rack in oven and bake for 15 minutes.

Cut, serve, and enjoy immediately!

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Grilled Pepper, Endive, and Radicchio Salad with Goat Cheese, Baby Arugula, and Candied Walnuts

As you will soon find out, I'm a bit of a goat cheese freak. It's one of my absolute favorite ingredients. In fact, I use it so much, it's one of my no-brainer items on my grocery list, like milk, eggs, and bread. Rest assured, there will be many more goat cheese recipes forthcoming, but I'm starting off here with the salad I made my husband and me for lunch today.

There are many possible versions of this salad, so feel free to make it your own. My inspiration comes from a very similar salad I saw on Create TV's Nick Stellino Cooking with Friends, but I combined his grilled ingredients with some leftover arugula, radicchio, and candied walnuts I had on hand from my behemoth of a Valentine's feast. Though I had enjoyed the Stellino recipe when I first made it months ago, the candied walnuts I included this time around added a nice, subtle sweetness that complemented the strong flavors of the goat cheese and grilled vegetables while adding a slight crunch to the salad.

This recipe is great for lunch for two anytime or as a side salad to serve at a summer barbecue. 

Grilled Pepper, Endive, and Radicchio Salad with Goat Cheese, Baby Arugula, and Candied Walnuts

Ingredients:

1 endive

1 head of radicchio

1 red bell pepper

4 oz. of crumbled goat cheese

2-3 C of baby arugula

2 T of extra virgin olive oil

2 T of balsamic vinegar

cracked black pepper, to taste

1 cup of prepared candied walnuts (see recipe on this page)

stove-top grill

Directions:

1. After rinsing the endive, radicchio, and bell pepper, pat dry. Then, cut the endive in half, the radicchio in half, and the bell pepper in fourths lengthwise, cutting off and discarding the tough roots and stem on the vegetables. Brush the cut veggies lightly with a bit of olive oil on all sides.
2. Heat a stove-top grill to a medium-high heat.
3. Once the grill is hot, place the vegetables onto the grill, allowing them to char a bit on all sides, at least 5 minutes for each side.
4. Once the vegetables are sporting some nice grill marks, remove them from the heat and place them on a cutting board. Cut the veggies into smaller, bite-sized pieces.
5. Add the still warm vegetables to a large serving bowl and toss in about half of the crumbled goat cheese.
6. Add the arugula and most of the remaining goat cheese and continue to toss the grilled vegetables, arugula, and melting goat cheese.
7. Pour about 2 T of olive oil and 2 T of balsamic vinegar over the salad and crack some black pepper over the salad. Gently toss the ingredients one more time before plating the salad.
8. Sprinkle the plated salad with remaining goat cheese and candied walnuts and serve immediately. This is one salad you don't want to eat cold.

Now, doesn't that look good?

Enjoy!

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Valentine's Dinner for TWO (plus, like, a week's worth of leftovers)

It's a good idea to stretch your cooking muscles once in a while . . .


So I decided that this Valentine's Day, I'd like to forgo the fancy restaurant thing and go for something a bit more genuine and relaxed for my husband and me. We are, after all, parents of two children, living on a modest budget out in the country with limited babysitting access. And, frankly, sometimes going out feels like more work than fun, what with all of the fuss about trying to look nice for the first time in a few months or however long it's been.


Anyway, back in November, my husband and I enjoyed our fanciest, French-est dinner to date when he took me out for my birthday to Fort Worth's wonderfully anomalous Saint-Emilion. I don't remember half of what I ate, or at least what anything was called, but I do remember my husband going on about the soupe á l'oignon and how I just had to learn how to make it. And most importantly, I remember the pleasure of enjoying a well thought-out, elegant meal.


This is what I decided to give my husband (and, all right, fine, myself) for Valentine's Day (in addition to a French press, which I'm sure is something he never knew he always wanted and Season 4 of "Kids in the Hall")--a well thought-out, elegant meal. So, beginning a few weeks ago, I perused the Internet in search of the perfect Romantic homemade meal.


And this is what I came up with:

If I'm going to go all out, I'm going all out . . .
printed-up menu, and all.

salad: Arugula and Radiccio Salad with Vanilla Roasted Pears and Candied Walnuts from diningdetour.com

The candied walnuts were the best part!

soup: Henri's French Onion Soup from thecurvycarrot.com

This French onion soup recipe gets the stamp of
approval from my husband. He said it tasted as
good or better than the Saint-Emilion soup he
enjoyed on my birthday.

main dish: Crispy Rack of Lamb with Honey and Mascarpone from Giada de Laurentiis at foodnetwork.com

My first time cooking lamb came off without a
hitch. These were so tender and juicy, and they
tasted wonderfully with the sweet crème fraiche
and mascarpone sauce. They were also,
incidentally, the easiest part of the meal to cook!

side dish: Roasted Spring Vegetables with Arugula Pesto from delish.com

The surprise hit of the night . . . I've already
sung the praises of roasted veggies (see first
blog post), but the pesto added a succulent
quality to an already wonderful base. I'll be
using the arugula pesto again, maybe on
grilled chicken.

dessert: Chocolate Coupe with Cocoa Nib Mousse from delish.com

A perfect ending to a perfect meal. It's a good
thing these aren't easier to make because I'm
pretty sure I'd eat this everyday if I could.

And dang, if I didn't outdo myself. We definitely busted out the fine china for this one. I began cooking two days before, including making my own crème fraiche for the rack of lamb's sauce,

homemade crème fraiche (sour cream) . . .
so, so, so easy to do!

and continued to cook up until dinnertime Tuesday night. We got the kids in bed by 8 (my daughter had a hot dog without a bun for dinner with a cheese stick and some strawberries, but I am NOT going to feel guilty about that), and then my husband and I enjoyed each other's company as we enjoyed some really wonderful food and wine and the thought of knowing that we didn't have to make reservations or put on fancy clothes to enjoy a luxurious, gourmet-style meal.

It was just the two of us, a roaring wood-burning fireplace, a table full of delicious food, two glasses of wine, and good conversation.

And isn't that what love is all about?

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Easy Breezy (Yummy) Salmon

The other day, as I was driving my six year-old daughter home from school, she asked, "Mommy, can you make salmon one night and have Mrs. Moore over for dinner at our house?"


I told her that I wasn't sure if it would be appropriate to ask her teacher to dinner, and then I asked her, "Why salmon?"


"Because it's the best thing you make, and Mrs. Moore would think it's impressive." ("Impressive" is one of her favorite words at the moment.)


We love salmon in our family, even my daughter (in fact, she might like it more than we do!). We treat ourselves to it once every two weeks or so. One pound of salmon is more than enough for the three of us (we haven't gotten the 9 month old hooked on it yet). At $8.00/lb. (that's what the fresh Atlantic salmon costs around here, at least--it can get quite a bit more pricey the more landlocked you are), you can serve up a delicious and healthy meal for your entire family.


Speaking of healthy, if you haven't read about the health benefits of salmon, check this out. The boons of salmon go on and on.


There are three salmon dishes I rotate through (note to self: I really need to add more to my repertoire), all wonderful in their own way. I thought I'd share them:


Salmon a l'Unilateral: This one's my daughter's favorite. Cooked on one side, this easy, simple, and delish fish dish requires only three ingredients: lemon, coarse salt, and salmon, of course.


Salmon with Pesto Mayo: This one's my husband's favorite. Another easy, delectable dish with only three ingredients: mayonnaise, basil pesto, and salmon. You can add breadcrumbs and grated Parmesan to jazz it up even more, if you wish.


Salmon Escarole Packets with Lemon-Tarragon Butter: And this one's my favorite. Admittedly, by comparison, this recipe requires more time and preparation than the former recipes, but it's oh-so-worth-it, and at only 215 calories per serving, it's one of the healthiest meals I make for dinner.

Salmon Escarole Packets with Lemon-Tarragon Butter
(though I used romaine instead of escarole).

So, don't be intimidated by salmon. It's really quite easy to cook and very versatile. Make a meal out of it, or serve it along side some roasted vegetables. And if you think your kids might not take a shine to it, give it a chance anyway. I didn't think my daughter would like it, but now she prefers it even to chicken nuggets, which is saying something!

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Healthy Eating Tip #1: Roast your Vegetables (Roasted Cauliflower Recipe)

You may have heard that boiling your vegetables often deprives them of their natural nutrients. And if that's not reason enough to stop boiling your vegetables, then how about this?: vegetables TASTE BETTER roasted.  To top it all off, roasting vegetables is easy to do . . . What's not to love?

Mmmm . . . tasty!!!

A good rule of thumb is: If it can be boiled, it can be roasted. To date, I've roasted cauliflower, asparagus, sweet potatoes, carrots, new potatoes, and summer squash, and I'm sure there are many, many more possibilities.


Roasted vegetables are also quite versatile when it comes to serving alongside your serving of meat or fish or tofu, if that's how you roll. You can season them with essentially anything in your spice rack, garlic, fresh herbs, or, of course, cheese.

For a straightforward guide and testimonial for roasting vegetables read this article by Francis Lam. It's everything you need to know about roasting vegetables.

A few more tips than Francis Lam offered, from an experienced roaster:

1. Line your baking sheet with parchment paper. It's A LOT less messy at clean-up time.
2. Don't overdo the extra virgin olive oil. For a while there, I was making this mistake, drenching my new potatoes in several tablespoons of olive oil. It not only takes away from the health benefits roasting vegetables provides but also makes your veggies a bit soggy, and one of the best parts about roasted vegetables is their crispiness.
3. Actually, that's it. Roasting is so easy, it's pretty hard to mess up.

Here's a basic example of roasting vegetables, and, again, it can be used for just about all vegetables you'd normally boil:




Roasted Cauliflower


Ingredients:


1 head of cauliflower, chopped into 1 inch florets
2 T of extra virgin olive oil
1/4 tsp. of table salt
freshly ground black pepper
1/2 tsp. ground coriander or another spice (optional)
a roasting pan or baking sheet, parchment paper


Preheat oven to 450 degrees.


Directions:

1. In a large mixing bowl, toss the chopped cauliflower with the 2 T of olive oil, the salt and pepper, and the coriander, if using (or use another dried spice from your spice rack . . . get adventurous!).
2. Place cauliflower on a parchment paper-lined baking sheet in an even layer.
3. Place on the middle rack of your preheated oven.
4. Cook for 40 minutes, tossing and turning the cauliflower once or twice in the middle of the roasting process.
5. Remove the pan from the oven and serve cauliflower immediately, adding fresh herbs, if desired.

1 C of roasted cauliflower is a measly 70 calories, but it's so good, you'd swear it was 700.


Again, and I cannot stress this enough, roasting veggies is one of the easiest, healthiest, most delicious things you can do for your family. If you're like me, you'll never go back to boiling your veggies.

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