Tag: chicken

Fried egg pizza

fried egg on a pizza?

It’s been a while since I’ve added any recipes or food ideas to the blog, so I thought this week would be a great week to catch you guys up on some of the eats around Casa de Blundell.

No thanks to some of her new meds, Laurie wasn’t feeling too interested in eating anything but crackers and cereal last week, so I took the opportunity to try a couple ideas that had been rolling around in my head recently.

I recently found, thekitchn.com and a couple posts related to fried eggs stirred my imagination.

We LOVE the Royal Red Robin burger at Red Robin (with the fried egg on top), so I’ve been trying some other unique ways to eat fried eggs as well.
Continue reading Fried egg pizza

Chicken and Chipotle Soup

Got this recipe out of our new low carb cookbook. I thought it was great, Laurie said she liked it and would eat it again, but wouldn’t be too devastated if she didn’t have it again. I cooked it a bit different than the recipe calls for (as usual) but I enjoyed it.

According to the recipe, it evolved from the foodstalls that line the streets of Tlalpan, a suburb of Mexico City; avocado, chicken and chilies make it special.

Ingredients:

6 cups of chicken stock (a little more than 4 10.5 oz cans)
2-3 garlic cloves, finally chopped (I substituted garlic powder)
1-2 chipotle chilies, cut into very thin strips (I substituted a pepper since we couldn’t find chipotle chilies at Wal-Mart)
1 avacado
lime or lemon juice for tossing
3-5 scallions, thinly sliced
12-14 oz skinless, boneless cooked chicken breast, torn or cut into shreds or thin strips
2 tbsp chopped cilantro (we forgot to look for that)
1 lime, cut into wedges, to serve

1. Place the chicken stock in a pan with the garlic and chilies and bring to a boil
2. Cut the avocado in half lengthwise, then remove and discard the pit and skin. Dice the flesh and toss in lime juice to prevent browning (set aside)
3. Arrange the scallions, chicken, avocado and cilantro into the bottom of 4 soup bowls
4. Ladle the hot stock into the bowls and serve with lime wedges

Laurie passed on the lime wedge and added a good deal of garlic salt to her soup. I passed on the added garlic and squeezed the lime juice into my soup. Both bowls of soup had different distinct tastes (or so I thought). I guess that’s the fun of recipes. Play with them till you find something you enjoy.

Broccoli Chicken Dijon

Here’s a recipe I think we’re going to try out on Monday night. Looks good – and it’s South Beach Phase 1,2 & 3 acceptable.

Broccoli Chicken Dijon

1/2 cup reduced-sodium chicken broth
1 Tbsp. lite soy sauce
1 Tbsp. olive oil
4 cups broccoli florets
1 clove garlic, minced
1 lb. boneless skinless chicken breasts, cut into thin strips
2 Tbsp. Dijon Mustard

MIX chicken broth and soy sauce; set aside.
HEAT oil in large skillet on medium-high heat. Add broccoli and garlic; cook and stir until crisp-tender. Remove from skillet; cover to keep warm.
ADD chicken to skillet; cook and stir 3 to 4 min. or until cooked through. Add broth mixture; mix well. Bring to boil. Reduce heat to medium-low. Stir in mustard until well blended. Return broccoli mixture to skillet; mix lightly. Cook until heated through, stirring