Spicy Buffalo Chicken Salad

I adore anything spicy. If it has sriracha sauce, I am in. 

3 organic chicken breasts cooked

3 stalks of celery

1/4 cup purple onion

1-2 tbsp sriracha sauce

2 fresh garlic cloves

1 cup plain organic Greek yogurt

Himalayan salt to taste

Throw all ingriedients in food processor and pulse till you get your desired consistency. I prefer this method because it gets te chicken shredded very finely. If you prefer chunky, hand chop everything.  

Top with fresh blue cheese if desired.  

Chicken Soup

I believe in the healing power of healthy foods. I believe in the comfort of healthy foods.

I also believe that the ONLY way to make a hearty flavorful chicken soup is with a WHOLE chicken. When you boil a whole chicken, it not only gives... the best flavor with a all natural chicken broth. But all the good nutrients from the bones and caucus are in the broth. That is what makes chicken soup healing!

Chicken Soup

1 whole organic free range chicken (about 5 lbs)
1 onion chopped
4 cups of fresh chopped veggies (I like celery, carrots and mushrooms)
5 fresh garlic cloves chopped
1 tbsp olive oil
3 cups of fresh frozen veggies of choice (I like corn, peas and Lima beans)
10-12 cups of water
Small handful of fresh thyme
3 fresh sprigs of rosemary
2 bay leaves
1 1/2-2 cups of dried noodles of choice (I prefer a organic whole wheat egg noodle or rice noodle)
Himalayan salt and pepper to taste

1. Boil chicken in water in a large stock pot till cooked through.
2. Remove chicken and allow to cool.
3. Heat olive oil and sauté fresh veggies with garlic till tender.
4. Add all veggies to chicken stock. (Fresh and frozen) and herbs.
5. Pull meat off chicken bones and add to broth.
6. Simmer on medium for about 1 hour.
7. Remove all herbs sprigs and season with salt and pepper.
8. Add noodles and simmer another 20-30 minutes.
9. Garnish with fresh parsley if your feeling fancy.

Enjoy the healing qualities of a comforting soup! Safe the chicken caucus and make more broth in a crock pot. Will share this next.

Chicken Broth

So if you made the soup......save the caucus. Or if you roast one or whatever. Throw it in a crock pot filled with water. Cook on high for about 6-8 hours. (Or overnight). I sometimes get fancy and add onions or carrots or celery. This time was basic and basically just bones, leftover herbs, and some Himalayan salt. I never get all the meat off the chicken. Most. But not all. And totally don't want to waste.
If your like me, I use lots of chicken broth, this is not only cost effective, (I always buy whole free range chickens when on sale and freeze for later. So this one was about $6. I think I have gotten my money's worth) but once again healthier than store bought or granules. And come on. SUPER SIMPLE!!!
I had about 3 quarts with this chicken. Stores in fridge. Or freeze in one cup servings.

Stuffed Goat Cheese Pesto Chicken with Pesto Cream Sauce

New week. New goals. Don't we all need a refresh??? Well....this meal might look like it doesn't fall into that category. But it does.

Paderno SPIRALIZER.
You rock.

Do you remember the freezer basil pesto I made a while ago. I am pret...ty sad that it's almost gone. And will be making another batch with the last bit of basil plants I have. But this was a great meal to make with it!

Goat Cheese Stuffed Chicken with Basil Pesto and Basil Pesto Cream Sauce

4 free range chicken breast
About 1/4 cup basil pesto
1/4 cup fresh goat cheese
1/2 block organic cream cheese
Himalayan salt and pepper to taste

With a meat mallet, flatten chicken out. Stuff with cheeses and basil pesto. Close with a tooth pick to seal in cheese. Season with salt and pepper

Basil Pesto Cream Sauce

2 cups of organic milk of choice or organic half and half
2 tbsp whole wheat flour
1 cup freshly shredded mozzarella cheese
1 tbsp basil pesto
Himalayan salt to taste

1. In a large sauté pan. Heat 2 tbsp olive oil. When warm lay chicken in pan and brown on all sides.
2. When done, put in oven safe dish lightly greased with olive oil and cook at 350 till done (about 15 minutes). Then turn on broiler and slightly brown top of cheese.
3. In same pan that you cooked chicken (there will be oil and chicken remnants) add 2 tbsp of flour. Whisk. Slowly add your milk. Whisking. Add basil pesto.
4. Allow milk to come to a slow boil. Careful not to burn. Then add cheese.

Serve with whole wheat pasta or zoodles (zucchini noodles). I also added baby Bella mushrooms and sweet red peppers. I also served my zoodles tossed in basil pesto opposed to the cream sauce. And added freshly grated asiago cheese. See More

Lemon Pepper Chicken with Lemon Cream Sauce

Yet another garden meal.....the true beauty of it.....quick and easy. But the even more beautiful........delicious.

Lemon Pepper Chicken with Lemon Cream Sauce

4 organic free range chicken breasts
1/4 cup whole wheat flour...
All natural lemon pepper
1 lemon
2 cups of organic half and half
3 tbsp olive oil
Himalayan salt

1. Pound chicken and season with lemon pepper and Himalayan salt.
2. Dredge chicken in flour.
3. Heat oil in skillet and cook chicken till crispy and cooked through.
4. Take chicken out of skillet and drain oil on paper towel.
5. In same skillet, with leftover oil and chicken drippings, pour half and half into pan.
6. Put zest and juice into the pan with the cream. Whisking to get mixed and warm. Season with Himalayan salt. (About 1/2 tsp).
7. Serve with pasta of choice or I sautéed green beans, yellow zucchini noodles, and a mix of cherry tomatoes with a little olive oil. Sliced chicken. Drizzled with sauce and topped with Parmesan cheese.

Classic Chicken Salad

Classic Chicken Salad

4 boiled free range chicken breasts
1/2 cup chopped celery
1/4 cup chopped green onions...
3 fresh garlic cloves
3/4 cup plain organic Greek yogurt
2 tbsp local honey
1 1/2 tsp dill weed
1/4 cup craisins ( I used reduced sugar)
1/4 cup chopped pecans
Himalayan salt to taste

1. Pulse chicken with garlic in food processor till desired consistency.
2. In large bowl mix all ingredients with chicken.
3. Chill in fridge for a few hours before serving.

Basil Pesto Stuffed Chicken Breasts

I love when my basil plants get big enough that I don't mind cutting a bunch of so off. Basil is by far my favorite summer herb.

Basil pesto gets made quite often around here. Mix 1 1/2 cups of fresh basil. 2 fresh garlic cloves. 3 tbsp pine nuts. 1/4 cup olive oil and Himalayan salt and pepper to taste in a food processor. I don't add cheese to mine because I like to freeze individual servings... and cheese does not do well frozen.

Basil Pesto and Ricotta Cheese Stuffed Chicken Breasts

Pound free range chicken breast with a meat mallet. Stuff with ricotta (or cream cheese or mix of both) with about 1/2 tbsp basil pesto. Fold together with tooth picks and brush with olive oil mixed with Himalayan salt, dried basil and dried oregano. Grill or bake.

(Served on top of zucchini noodles sautéed with a little more basil pesto and fresh bruschetta.)

Chicken Piccata

30 minute dinners are the best in the summer. I mean. Who wants to be cooking all afternoon when the sun is shining and babies are absolutely content to play outside for hours. (Except that it's 150 degrees) This is one of our favorite 30... minute meals. Full of flavor. But SO simple.

Chicken Piccata

4-6 free range chicken breasts
About 1/2 cups of whole wheat flour
3 tbsp olive oil
2 tbsp organic butter
3 fresh garlic cloves chopped
1 jar capers
1 lemon
2 cups chicken stock or chicken broth
3/4 cup white wine
1/4 cup fresh parsley
Himalayan salt

1. With a meat mallet, flatten chicken slightly.
2. Season with Himalayan salt and dredge in 1/4 cup of whole wheat flour.
3. Heat 2 tbsp olive oil and 1 tbsp of butter. When hot add chicken and cook till browned and cooked through.
4. Remove chicken from pan and add remaining butter and oil. Sauté garlic slightly and add broth and wine. Cook on med/high till reduced by about 1/2. Sprinkle with 2 tbsp whole wheat flour and cook a few more minutes to thicken sauce. Add lemon juice from lemon.
5. Add chicken back to pan with sauce. Top with drained capers and simmer for a few minutes. Top with lemon slices and fresh parsley.

I served the picky eaters organic whole wheat penne. And the others had yellow and green zucchini noodles with shredded carrots. If you haven't tried yellow zucchini, I highly recommend. It's sweeter than regular zucchini! All topped with fresh parmesan cheese.