Archive for the ‘Chicken’ Category

New Segment: What’s For Dinner

January 4, 2010

Below is a post from my other blog, but I thought it would be cruel to not include it on the actual food blog.

So many of you know that I started out my blogging career by writing a food blog. Shortly before Alex deployed, the food blog went the way of cassette players {if you don’t get my metaphor, that means I abandoned it}.

I had intentions of picking it back up after the dreaded deployment date, but then I found myself eating things like cereal or Easy Mac for dinner every night. Not exactly blogable stuff there, ya know what I mean? I was somewhat baffled by how I could go from LOVING to cook to debating whether it was even worth it to get out the skillet to fry an egg for dinner. How does this happen?

Pretty much the moment my husband set foot back on American soil, my desire to cook shot back up again. That’s when I realized that my love for cooking is 100% tied to him. Cooking for me isn’t fun unless you have someone to share it with.

Perhaps it’s sad and somewhat pathetic that I can’t find the joy in it on my own. I’m sure feminists the world over are rolling in their graves right now, but I like serving my man. :::Gasp!:::

So to make a long story short, the food blogging urge has hit me again like a mack truck. Not to mention, I have this super cool new camera that takes amaaaaaaaazing pictures, even when the lighting is bad. It’s a picture perfect scenario to start blogging about food again, I tell you!

Therefore, I’m going to start featuring a new segment called “What’s For Dinner?” {Creative, huh? That’s why I’m in marketing….the creativity just oozes out of me.}

I love reading about what people eat. It just fascinates me. I can’t really explain it, but it inspires me to read what other people eat for dinner every night. I recently read a book called The Gastronomy of Marriage in which Michelle Maisto writes about what she and her husband ate for dinner during their engagement, and how food affected their relationship. Sounds boring, right? But it’s not, at least not to me! I highly recommend the book if you’re A) newly married or about to be married or B) if you’re a foodie.

But now we’re getting off topic. {I ramble too much…SUM IT UP, ASHLEY} I’m starting a new segment in which I will attempt to blog about what we eat each night in our house. The good, the bad and the ugly. Even if it’s Easy Mac….or Taco Bell. I can’t promise that I will be able to commit to blogging every day, but if I have to skip days I will at least try to mention what we had on the days that I missed. {This may be a very bad idea}

So below is my first official “What’s For Dinner?” post. I hope you enjoy it. And please leave a comment to let me know what you think!

What’s For Dinner? 1/3/2009
Chicken Cordon Blue w/ Ranch Roasted Potatoes

This was what I like to call an Oh-Crap-Meal where you have nothing planned and no time to grocery shop. So I scrounged around and came up with this meal, which actually turned out really nicely!

No real recipe here, but I’ll try to walk you through it: Pound out chicken breasts to thin them out a bit. Spread some Laughing Cow Light Swiss Cheese on the chicken (I used one wedge per breast). Then place two slices of deli ham on each breast. Roll the chicken up and then secure with toothpicks. Roll the chicken around in Egg Beaters (or a beaten egg or two) and then coat in Panko (or regular) breadcrumbs (I did this shake ‘n bake style in a Ziploc bag). Place the coated chicken rolls on a rack placed on top of a baking sheet and then bake at 400 degrees until done (I think mine took about 20-25 minutes).

For the Ranch Roasted Potatoes, cut up some red potatoes into bite size pieces and place in a large bowl. Drizzle some oil over the potatoes (about 1 tablespoon?) and then sprinkle Ranch Dressing Mix (out of a packet) and s&p on them to taste. Toss the potatoes around in the bowl to evenly distribute the flavoring. Spray a baking sheet with Pam and then put the potatoes on it. Spread out in a single layer on the sheet and then bake at 400 degrees for about 15-20 minutes, flipping them once during cooking.

Voila! That’s all it takes for a cheesy, crispy, ranchy dinner. Yum!

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Guacamole Chicken Sandwich

August 7, 2008

Yet another success from the May 2008 issue of Everyday with Rachael Ray. The real name for these sandwiches is “Go Green Chicken Sammies” but I just couldn’t bring myself to use that as my post title. It’s just too Rachael-ified. But as much as I can’t stand all her goofy recipe titles, I’ve got to admit the girl knows how to write a good dinner recipe. These were delicious, healthy, and perfect for summer. I loved the herb, oil, and lime juice marinade. My only suggestion to change it up a bit is to use your own Guacamole recipe and trust your gut. In the recipe it calls for 1 small red onion for the guacamole made with two avocados. In my opinion that would make it way way way too oniony (and I’m actually a big fan of onion). I would just use 1/4 of a small onion.

Go Green Chicken Sammies

Source: Everyday with Rachael Ray May 2008

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1/3 cup chopped cilantro
  • 2 scallions, finely chopped
  • 2 tablespoons chopped fresh thyme
  • Grated peel of 1 lime plus juice of 2 limes
  • 2 teaspoons hot pepper sauce
  • Salt and pepper
  • Four skinless, boneless chicken breasts
  • 4 deli slices pepper jack cheese
  • 2 avocados
  • 1 small red onion, finely chopped
  • 1 small plum tomato, seeded and finely chopped
  • 2 jalapeño chiles, seeded and finely chopped
  • 1 large clove garlic, grated or finely chopped
  • Juice of 1 lemon
  • 4 hamburger buns or crusty rolls, split and toasted
  • 1 head bibb lettuce or green leaf lettuce
  • Tortilla chips, for serving

In a shallow dish, combine the EVOO, cilantro, scallions, thyme, lime peel, half of the lime juice, and the hot sauce; season with salt and pepper. Add the chicken and let marinate for at least 30 minutes.

Pre-heat a grill or grill pan to medium-high. Grill the chicken until cooked through, 12 minutes. Just before the cooking time is up, top each breast with a slice of pepper jack cheese.

In a medium bowl, mash together the avocados, red onion, tomato, jalapeños, garlic, lemon juice and remaining lime juice; season with salt.

Top each bun bottom with lettuce, a chicken breast, a mound of guacamole and a bun top. Serve with the tortilla chips.

Barefoot Bloggers: Parmesan Chicken

June 26, 2008

This week’s Barefoot Bloggers recipe was Parmesan Chicken. It was a very tasty dish. Alex especially enjoyed it. The only thing I changed was the cooking method. I planned on making a risotto as a side dish and there was no way I could oversee the Parmesan Chicken cooking in the skillet while simultaneously stirring the risotto. So I just baked the chicken in 375 degree oven for about 35 minutes. Unfortunately some of the breading peeled off of the chicken but it was still really good. Thanks to Megan of My Baking Adventures for picking the recipe. To check out other Barefoot Blogger’s results go here.

Parmesan Chicken
Source: Barefoot Contessa Family Style

4 to 6 boneless, skinless chicken breasts
1 c all-purpose flour
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 extra-large eggs
1 tbsp water
1-1/4 c seasoned dry bread crumbs
1/2 c freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Double-Decker Chicken Nachos

June 26, 2008

Alex and I are nacho freaks. In fact, it was the first thing we made in an oven after our 3 month stint in an ovenless hotel room. I must say, those take the cake for the best nachos ever simply because we had been oh-so-deprived of all things oven-baked for so long. However, these nachos are our new favorites! They were sooooo yummy! I saw Pioneer Woman’s Cowboy Nachos and thought they sounded amazing. Only problem was I didn’t have any leftover brisket. So I decided to adapt the nachos to something we could easily make and that meant grilled chicken!

I loved her idea of stacking an extra layer of nachos on top of the first layer. There is never enough room for all the nachos you want in one layer so this totally solves that problem! I also thought it was very intriguing that she didn’t use frijoles (refried beans) on her nachos. Instead she used the beans from her Pinto Bean recipe. Again, I didn’t have leftover Pinto Beans so I decided to substitute canned Ranch Beans. Lastly, I added Queso Fresco to the top because I had some leftover from the Avocado, Tomato, and Red Onion Salad.

Oh and I should give credit where credit is due, Alex actually was the master behind these nachos. I gave him some guidance but he took over and put them together. Plus, he made his “famous” Pico de Gallo to go with it. Thanks, hubby, for a great dinner!

I’ll try to explain how he did these but you really can do it anyway you want to!

Double-Decker Chicken Nachos

Adapted from Pioneer Woman’s Cowboy Nachos

  • Grill up some chicken sprinkled with a little fajita seasoning until done. Once it has rested, cut the chicken up into small pieces.
  • Place one layer of tortilla chips on a cookie sheet.
  • Drain a can of Ranch Beans and sprinkle a few beans on each chip.
  • Place a chunk or two of chicken on each chip.
  • Sprinkle grated Monterrey Jack cheese and crumbled Queso Fresco on top of chips.
  • Make some Pico de Gallo by mixing chopped tomatoes, jalepeno, onion, cilantro, lime juice, and salt. There’s no real trick to pico de gallo. Just make it with as much of each ingredient as you like to suit your tastes.
  • Sprinkle 1/3rd of the Pico de Gallo on top of the first layer.
  • Repeat this process again with a second layer of nachos.
  • Place the nachos into the oven and broil until cheese is melted and starting to brown.
  • When the nachos come out of the oven sprinkle the last 1/3rd of the Pico on top. Cut up an avocado into small pieces and sprinkle those on top as well.
  • Eat and enjoy!

Citi’s Oven-Fried Chicken

June 15, 2008

Despite the ugly photo, this chicken was really very good. This recipe comes from Katie over at Good Things Catered and it was her Grandma Citi’s famous chicken recipe. The coating is a very interesting combination of cornflakes, oatmeal, and flour which makes for a very crispy crust. Just be sure to flip the chicken halfway through or else you’ll end up with soggy undersides (like I did)! Also, be sure you realize that the chicken needs to MARINATE (I forgot). My chicken only got to marinate for about an hour but I’m sure it would have been even better had I remembered and started it earlier! Thanks Katie for sharing your awesome family recipe! I served this with Crash Hot Potatoes, salad, and Cheddar Bay Biscuits and it was REALLY a delicious meal!

Citi’s Oven-Fried Chicken

Source: Good Things Catered

Ingredients:
6 chicken thighs
6 chicken drumsticks
1 egg
1 c. yogurt
1/8 c. olive oil
1/4 c. white wine (of chicken stock if you don’t use alch.)
2 tsp salt (I love Lawry’s garlic salt for this)
2 tsp freshly ground pepper
1/4 c. flour
3 c. cornflakes
1 1/2 c. oatmeal
2 garlic cloves
1 tsp fresh rosemary
1/2 tsp fresh thyme
1 tsp fresh oregano

Directions:
-Clean and pat dry chicken pieces.
-Place chicken into a large freezer bag.
-In a blender, combine egg, yogurt, olive oil, wine/stock, salt and pepper and blend on high to whip together.
-Pour mixture over chicken and seal bag.
-Make sure marinade is covering all pieces and sides of chicken and place in fridge to marinade.
-Marinade chicken at least one hour and up to 24.
-Preheat even to 400 degrees.
-In bowl of food processor, combine remaining ingredients and pulse to a coarse meal, cutting the spices into the breading.
-Remove from bowl of food processor and place in a shallow dish or wide-bottomed bowl.
-Line a baking sheet with heavy duty tinfoil and top with wire baking rack.
-Remove chicken from fridge and with a set of tongs, pull one piece of chicken out of the marinade, shake to remove excess and dredge in breading mixture.
-Cover completely in breading mixture, shaking lightly to remove excess, and place on wire rack.
-Repeat with all pieces of chicken.
-Reduce oven temperature to 350 degrees and place baking sheet in oven.
-Bake until internal temperature reaches 170 degrees, about 50-60 minutes. (Like I said above, I recommend you flip the chicken pieces halfway through so both sides get crisp.)

Santa Fe Grilled Chicken Salad

June 12, 2008

I saw this recipe on Elly Says Opa and decided it would be a perfect hot summer dinner. It did not disappoint! Alex and I both really enjoyed it…especially the tequila lime chicken marinade! We will probably use this marinade on chicken quite frequently whether we are making it for the salad or by itself.

Santa Fe Chicken Salad

Source: Elly Says Opa

Serves 2

Tequila Lime Chicken
2 boneless, skinless chicken breast halves (about 4.5 oz. each)
1 lime, zested and juiced
2 Tbsp. Tequila
2 Tbsp. orange juice
2 tsp. canola oil
1/2 tsp. cumin
1/4 tsp. oregano
1/4 tsp. chili powder
2 cloves garlic, smashed
salt and pepper

Combine the lime juice and zest, tequila, orange juice, canola oil, spices and garlic and whisk together. Pour into a dish or resealable bag along with the chicken and refrigerate for 30 minutes – 2 hours (any longer and the acid in the citrus could start to “cook” the chicken).

Sprinkle the chicken with salt and pepper and then grill or saute the chicken, basting with the marinade, until cooked through (about 4-5 minutes per side).

Nutritional information per piece, if consuming all marinade (which, you probably won’t): Calories: 225 / Fat: 7g / Carbs: 4g / Protein: 29g
Dressing
1/4 cup salsa
2 heaping Tbsp. sour cream
2 Tbsp. ranch dressing
hot sauce (optional)

Combine all ingredients (and a few dashes of hot sauce, if you’d like) and refrigerate as you make the rest of the salad.
Salad
3-4 cups romaine lettuce, chopped
1 large tomato, diced
1/2 avocado, diced
1/3 cup black beans, drained/rinsed
1/3 cup corn
1/3 cup cheddar jack cheese
2 corn tortillas
cooking spray

Cut the corn tortillas into squares and spray with oil. Bake at 350 in your oven (or toaster oven, as I like to use for these small jobs) until crispy.

Combine the remaining ingredients in a large bowl. Toss with the dressing and then stir in the crispy corn tortillas. Top with chicken.

West Coast Grilled Chicken Pizza

May 13, 2008

Grilling Pizza

So we have this fancy new grill that we bought in honor of finally living in a place with a backyard and we’ve been using it A LOT lately. One of the things I was dying to try was Grilled Pizza and when I saw this recipe for West Coast Grilled Vegetable pizza on Good Thymes & Good Food I knew it would be a winner with just a few minor tweaks for our tastes. Mainly, by tweaks I just mean adding some chicken to the pizza because we are serial meat eaters and I just really didn’t know what my husband would say if I served him a salad on top of a pizza and nothing else for dinner. This pizza ended up being a HUGE hit for both me and the hubs though! He probably sang the praises of the dinner about 15 times that night. The flavors are just so good and it’s the PERFECT summer dinner because it’s nice an light and you don’t have to heat up your oven! This one will be in our regular rotation for SURE this summer.

Grilled Pizza

West Coast Grilled Chicken Pizza

Adapted from: Good Thymes and Good Food and originally from Everyday Food

Ingredients

  • 3 tablespoons olive oil
  • All-purpose flour, for shaping dough
  • 1 pound store-bought pizza dough, fresh, or thawed if frozen
  • 2 plum tomatoes, thinly sliced crosswise
  • 2 scallions, white and green parts separated, thinly sliced
  • 1 log (5 ounces) soft goat cheese, crumbled (I also sprinkled a little mozzarella on the pizzas)
  • Coarse salt and ground pepper
  • 1 bag (5 ounces) baby spinach
  • 1 avocado, halved, pitted, peeled, and diced
  • 2 tablespoons red-wine vinegar

(I also sprinkled Mrs. Dash on two chicken breasts and grilled them up before putting the pizza dough on the grill. Then as the pizzas grilled I cut up the chicken and added it to the toppings.)

Directions

1. Heat grill to medium. Brush a large rimless baking sheet (or an inverted rimmed sheet) with 1 tablespoon oil. On a lightly floured work surface, roll and stretch dough to two 8-inch ovals or rounds. Transfer to prepared sheet. Brush tops with 1 tablespoon oil.
2. Transfer dough to grill. Cook, without turning over, until undersides are firm and begin to char, 2 to 3 minutes. Using tongs and a large spatula, place crusts on baking sheet, grilled side up.

3. Scatter crusts with tomatoes, scallion whites, and cheese (and chicken, if desired); season with salt and pepper, and slide back onto grill. Cook, rotating occasionally, until cooked through and cheese begins to melt, 3 to 5 minutes. Transfer to a cutting board.

4. In a medium bowl, combine spinach, avocado, scallion greens, vinegar, and remaining tablespoon oil; season with salt and pepper, and toss to combine. Pile mixture onto pizzas; halve, and serve.

Roasted Chicken Dinner

May 1, 2008

Roasted Chicken

Since we just moved, I’m not working this week. So in between the unpacking and organizing I’ve been able to make some really yummy things. I had been wanting to roast my own chicken for a while now. I always love the ones that you can buy from the grocery store pre-roasted, plus a whole roasted chicken is SO cheap! I got a 5.39 lb bird for $4.50!! That’s insane! Plus, I’m going to get two meals out of the bird AND homemade chicken stock made from the bones for later use.

Ok done ranting about how much I fell in love with whole chickens because of their cheapness (is that a word?) and/or usefullness (I like adding “ness” to the ends of words).

This was seriously one of the best dinners we’ve had in a LONG time. No, it’s not something you can do on a work night because the chicken does take a couple hours to roast but OH WELL! Suck it up and roast a chicken on a Sunday sometime because I promise you will NOT regret it!

The recipe from the chicken came from my Better Homes and Gardens New Cookbook which I loooovvveee (that’s “love” in the drawn out form for emphasis). I really liked the recipe because it didn’t ask me to stuff anything inside the chicken’s “cavity”. YUCK! That word “cavity” just makes me cringe, much less sticking my hand and perfectly good onions/carrots/etc. inside of it! Also, I like the recipe because the end result has TONS of flavor but it doesn’t require you to go out and buy any expensive fresh herbs. I saw some recipes that called for like 6 sprigs of fresh rosemary…what do you think I’m MADE of money?!?

I served the Roasted Chicken with roasted potatoes, fresh bread made in my Breadman breadmaker wtih and olive oil/herb dipping sauce, brown gravy, and salad. It was such a satisfying meal!

Roasted Chicken Table

And YES I know the “gravy boat” in this photo is actually a creamer but I can’t seem to locate my gravy boat after the move. Grrr!

Herb-Roasted Chicken from Better Homes and Gardens New Cookbook

Makes: 4 servings

Ingredients:

1 3 to 3 1/2 pound whole broiler-fryer chicken (Mine was 5.39 lbs)

2 tablespoons butter or margarine, melted

2 cloves garlic, minced (I used 3 b/c as mentioned in previous post, we love garlic)

1 tsp dried basil, crushed

1/2 tsp salt

1/2 tsp ground sage

1/2 tsp dried thyme, crushed

1/4 tsp lemon-pepper seasoning or black pepper

Procedure:

1. Rinse inside of chicken. Pat dry with paper towels. Skew neck skin of chicken to back and tie legs to tail (I did neither of these things). Twist wing tips under back. Place chicken breast side up, on a rack in a shallow roasting pan. Brush with melted butter. Rub garlic over chicken.

2. In a small bowl stir together basil, salt, sage, thyme, and lemon-pepper seasoning; rub onto chicken. If desired, insert a meat thermometer into center of an inside thigh muscle, not touching bone.

3. Roast, uncovered, in a 375 degree oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180 degrees F). (The package the chicken came in said to roast about 20 minutes for every pound so I calculated based on that. Then, I checked the temp and continued cooking until it reached over 180 degrees. Also, I basted the chicken with more melted butter and/or drippings in the pan every 30 minutes.) Remove from oven. Cover; let stand for 10 minutes before serving.

Roasted Potatoes

Source: None really except I did get some help from the ladies on the What’s Cooking board on the Nest!

While the chicken was resting, I just took some small quartered potatoes (mine were yellow but red would work just fine) and rolled them around in the roasting pan I used to roast the chicken in. There was lots of yummy chicken dripping goodness in there to coat them. Then I sprinkled with a little bit of kosher salt and then stuck the pan back in the oven and roasted the potatoes for about 20 minutes until they were crispy on the outside and tender on the inside. They were SO STINKING GOOD. I’m not even kidding you MUST try this if you roast a chicken.

Brown Gravy

This is just the way I’ve seen my mom/grandma make gravy. At one point I thought I ruined it but it came out surprisingly well. Sorry it’s not all that precise but you just kind of have to judge for yourself how much to put in.

2-3 Tbsp. drippings from the chicken

1-2 Tbsp. flour

1-2 cups of chicken broth

Heat the drippings in a sauce pot over medium heat. Whisk in the flour to combine with drippings and keep whisking until the color turns to a dark-ish brown. Then whisk in a cup of chicken broth (P.S. this is the point where I thought I screwed up because I whisked in about a 1/2 c. of broth and it looked like it burned and congealed all together in one big lump. However, once I whisked in about another cup of broth it turned into a very nice brown gravy!). If the consistency is still too think you can stir in more broth. Taste and season with salt/pepper. Pour over your chicken and potatoes and enjoy!

Plate

Mediterranean Chicken

March 30, 2008

Mediterranean Chicken

I originally planned to make Chicken Provencal on this night but alas, the stupid grocery store here didn’t have any Herbes de Provence. So at the last minute I had to rethink things. I went to trusty Allrecipes and typed in some of the ingredients I had on hand into the Ingredient Search (love that feature, by the way!. This was one of the recipes that popped up and it had good ratings so I decided to give it a shot. It was really good and quite healthy as well! I would definitely make again. This time I served it with brown rice because that’s what I had on hand but I would serve it with couscous next time!

Mediterranean Chicken

Mediterranean Chicken

Source: Allrecipes

Yields: 6 servings

INGREDIENTS:
2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil (omitted because I didn’t have any)
1/2 cup kalamata olives (I used more and chopped finely)
1/4 cup chopped fresh parsley
salt and pepper to taste (I also topped with Feta cheese that I had on hand)

DIRECTIONS:
1. Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.
2. Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes. Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.
3. Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside. Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve. (Top with Feta cheese if you have it!)

Cookin’ Like a Midwesterner

March 16, 2008

I decided to participate in a Recipe Exchange event where you send in a recipe that represents the region where you are from and then you receive someone else’s recipe, cook it, and blog about it!

I received this recipe for Chicken Corn Chowder from the Midwest and thought it looked great and super-easy. I did cut out the bacon grease because we had pre-cooked the bacon from our breakfast this morning. Other than that, everything else was kept the same and it came out pretty tasty. I don’t know that I would classify it as Chowder though. It wasn’t what I was expecting when I heard “chowder”. I thought it was more like a Chicken Chili, but maybe I’m just trying to Tex-ify it! Maybe it’s the fact that Alex is from the Midwest originally (Kansas) but he could NOT STOP raving about how much he liked it. For me it was good, but not good enough that I would rave about it non-stop.

Chicken Corn Chowder

Chicken Corn Chowder
from: http://castsugar.blogspot.com/2007/10/chicken-corn-chowder.html

Ingredients:
6 slices bacon
1 Tbsp. oil
1 c. chopped onion
1 c. chopped red bell pepper
2 boneless skinless chicken breast halves, cooked and shredded
1 c. chicken broth
1 c. milk
1 (16-oz.) can creamed corn
1 (4-oz.) can diced green chiles
1 pkg. taco seasoning (about 4 Tbsp.)

Heat soup pot over medium heat. Add bacon and cook until crispy. Remove from pot and drain on paper towels. Crumble bacon.

Raise heat to medium-high. Add oil to bacon grease. Add onion and bell pepper, and cook until browned. Add chicken to warm.

Add remaining ingredients (including bacon) and mix well. Bring to a boil, then reduce heat to medium-low and simmer for 10-15 minutes. Serve.