my foodgawker gallery

Entries in chicken (21)


Chicken vegetable soup

First and foremost, you have a chance to win $100 by commenting on this post. ONE HUNDRED DOLLARS! After the crazy holiday season, we could all use extra cash, right?! More on that in a bit!

These days ("these days"=ALWAYS) I am ALL about easy and also healthy and delicious when it comes to meals, which is why I was so happy to be chosen to be a part of Del Monte's "Garden in Your Pantry" campaign. Even when it is snowing or heat-waving, with the help of delicious and healthy Del Monte® canned vegetables, it is possible to have a "garden" within arm's reach at any given moment. I have learned a few interesting things about Del Monte in the past few weeks! Did you know that almost 90% of Del Monte fruits and vegetables are grown in the United States? They also provide more no-sugar-added and no-salt-added vegetable products than any other national brand. You will do yourself a huge favor if you stock your pantry up now! Your garden may be buried in snow, but your stocked pantry is always accessible.

Keep reading to find out about the moo-lah. First? A video I created to accompany this recipe/post. 

Mince 3 to 4 cloves of garlic and finely chop 1/4 cup fresh flat-leaf parsley.

In a large skillet or saucepan, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the prepared garlic and parsley and a few dashes of salt and pepper.

Cook until soft and fragrant, about 3 to 4 minutes.

Have the following close by:

14.5-oz. can Del Monte® Whole Kernel Corn (use a variety with added peppers/zing for added flavor!)

14.5-oz. can Del Monte® Sliced New Potatoes

14.5-oz. can Del Monte® Sweet Peas

14.5-oz. can Del Monte® Cut Green Beans

14.5-oz. can Del Monte® Sliced Carrots

14.5-oz. can Del Monte® Diced Tomatoes (use a variety with added peppers/zing for added flavor!)

Two 32-oz. containers chicken stock


Drain all veggies, minus the tomatoes.

Add all of the veggies and the chicken stock to the skillet. Turn the heat up to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 30 minutes.

Approximately five minutes before the soup is done, add a few cups of shredded chicken.

I used the meat from one Rotisserie chicken, which is my favorite way to use shredded chicken in recipes.

Ladle the soup into serving bowls, top with shaved Parmesan cheese and serve! This recipe will save you loads of time and you will not be disappointed!

Printable recipe: Chicken vegetable soup


DO YOU WANT TO WIN $100?! You do?? Leave a comment on this post answering the following question: What are your favorite fruits or vegetables to stock in your pantry?

Official Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here. 

This sweepstakes runs from 1/6/2014-2/6/2014

Be sure to visit the Del Monte brand page on where you can read other bloggers’ posts!


BBQ chicken dip

One of the many things I love about my husband is that he knows when I am being stretched like a huge stretchy piece of taffy and he begins removing things from my plate in order to make my life easier. These days he takes care of dinner and he has the laundry under control. He also knows I make a recipe every weekend that I can post/write about here by Monday. So guess what he did yesterday! Yep, he made this yummy dip so I could scratch one thing off my list. Digging into this barbecue-y gooeyness was much-needed after a weekend spent with my amazing college friends. As wonderful as our time was together, I was exhausted and in dire need of comfort food. Screaming like an idiot at a piano bar for six straight hours will do that to you, apparently. 

On an exciting side note, a week from today I will be giving away a $100 Visa gift card! I'll see you back here for that! 

Click to read more ...


Spicy chicken enchiladas

We have our first snow day of the year today, which has made accomplishing work and home tasks a little tricky. On the other hand, I have had a tea party with my boys, played in the snow with them and watched them slurp down freshly juiced kale-spinach-apple juice (shhh, I tell them it's green because of the apple peel). It has been a totally unproductive, pajama-wearing, wonderful day! I'm wishing I wouldn't have polished off my recent batch of spicy enchiladas last night because they would be a great addition to this day. I'm going to sneak in a quick blog post and get back to playing "castle" in the living room!


Preheat your oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.

In a large skillet, heat 1/4 cup extra-virgin olive oil over medium heat.

Add to the skillet:

1/2 large yellow or white onion, chopped

2 jalapeno peppers, finely chopped

3 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/4 cup fresh flat-leaf parsley, chopped

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

Cook, stirring often, for 5 to 7 minutes or until the onions are soft and the peppers and garlic are fragrant.

Add to the skillet:

10-oz. can diced tomatoes

1 cup shredded cheddar cheese

1/2 cup sour cream

Meat from 1 Rotisserie chicken, shredded

Cook for 3 to 5 minutes, or until mixture is creamy.

Divide the mixture between 8 large (burrito size) flour tortillas.

Wrap up the tortillas and place next to each other in the prepared baking dish. 

Pour a 10-ounce can of enchilada sauce over the top, followed by 1 cup of shredded cheddar cheese and 2 tablespoons of chopped flat-leaf chopped parsley.

Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted. 

Serve with sour cream or salsa. OR, you can do like Dan and I do and pour hot taco sauce over the top. Isn't that stuff good? 

Printable recipe: Spicy chicken enchiladas


Chicken bacon artichoke dip

I love the couple of weeks leading up to the Superbowl because I have an excuse to make yummy, gooey dips with the intent of sharing them with you! Dan and I have a weakness for dips, which makes the Superbowl a fun event for us every year. Someone told me once that there is actually FOOTBALL being played that day?! Ha! Nice try.

I was inspired to make this recipe after seeing this on Allrecipes. I just about squealed when I saw all of these delicious ingredients swimming together in my baking dish. When it came out of the oven, Dan and I both pounced. Mmmm, it was everything I expected and more.

Preaheat your oven to 350 degrees F. Coat a medium-sized baking dish with cooking spray and set aside.

In a medium bowl, combine:

2 cups chicken, cooked and shredded

6 strips bacon, cooked and chopped

14-oz. can quartered artichoke hearts, drained and chopped

1 cup fresh spinach, chopped

3 cloves garlic, minced

1/2 cup mayonnaise

1/4 cup milk

3-oz. package cream cheese, softened

1 cup shredded mozzarella cheese

1 cup shredded Swiss cheese

1/4 teaspoon cayenne pepper

Salt and black pepper, to taste

Mix well and transfer to the prepared baking dish. Top with 1/2 cup shredded mozzarella cheese.

Bake in the preheated oven for 30 minutes. Serve warm with chips or crackers.

More Superbowl options to come!

Printable recipe: Chicken bacon artichoke dip


White chicken lasagna rolls

I lied. I told you my next post would be about something that went along with my unhealthy holiday trend. That didn't happen! It's next, though, I promise. In the meantime, I present to you a variation of one of my favorite lasagna recipes. This is a fun alternative to typical lasagna. Lasagna turned inside out, if you will!

I hope you all had a Merry Christmas! My boys and I have had a lovely week so far. Lots of presents and love. Sassiness, too, but mostly love.  

Preheat your oven to 350 degrees F. Coat a large rimmed baking sheet with cooking spray and set aside.

Bring a large saucepan of water to a boil. Cook 12 lasagna noodles 3 minutes short of the package instructions. Drain and rinse. Set aside.

In a large bowl, combine:

2 chicken breast halves, cooked and shredded

13.75-oz. can artichokes, drained and chopped

3-oz. package cream cheese

1 cup mozzarella cheese, shredded

1/2 cup Parmesan cheese

3/4 cup ricotta cheese

1 egg

1/4 cup flat-leaf parsley, chopped

Salt and pepper, to taste

Mix well.

Set the cooked lasagna noodles on a flat surface and divide the cheese mixture among them, spreading evenly across the surace of the noodles.

Tightly roll up the noodles and place them seam side down onto the prepared baking sheet. Sprinkle with another 1/2 cup of shredded mozzarella cheese and chopped parsley.

Bake in the preheated oven for 15 minutes, or until the cheese mixture is heated through.

Enjoy, friends! Merry Christmas to you all!

Printable recipe: White chicken lasagna rolls