Cockaleekie Soup

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January 31, 2020 By Jennifer Lambert 1 Comment

A quick and easy meal for weeknights is cockaleekie or chicken and leek soup.

Leeks are typically a spring vegetable. They’re lighter and sweeter than onions.

They look like giant green onions or chives.

I love having leftover chicken in the freezer and chicken stock on hand for easy meals like this one.

I chop up celery and carrots. I clean and slice up the leeks.

Sauteed in butter or oil, they smell heavenly.

I add herbs, black pepper, chicken stock, and chopped cooked chicken.

It’s ready in fewer than 30 minutes!

With a salad and some 1-hour bread machine soda bread, it’s a hearty meal for a cold night.

Cockaleekie Soup

Course Soup

Ingredients

1 c sliced leeks
1 carrot, peeled and sliced
1 stalk celery, diced
1-2 T butter, oil, or bacon grease
1-2 T white wine or sherry
3 c chicken stock
1 c cooked chicken
1 T black pepper
1 T thyme leaves
1 c cooked brown rice

Instructions

Saute vegetables in fat for about 5 minutes. Splash with wine.
Add stock and chicken. Heat to boiling.
Add seasoning and rice. Serve warm with soda bread.

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Chicken Noodle Soup

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January 29, 2020 By Jennifer Lambert Leave a Comment

I almost always have chicken stock in my freezer.

I make a fresh slow cooker full every time we have chicken bones.

Easy slow cooker chicken stock:

chicken bones (or turkey)
1 T apple cider vinegar
1 small tomato or 3-5 grape tomatoes (optional)
1-2 carrots ( I don’t even peel them)
1-2 celery stalks
5 whole cloves
5 whole peppercorns
2 Bay leaves

Fill with water and set slow cooker on low for 12 hours.

*I don’t add onion or garlic to stock because it makes it bitter.

Strain and use immediately in recipes or freeze in labeled quart bags.

I sometimes can get a second slow cooker pot of slightly weaker stock if there are a lot of bones.

Easy Chicken Noodle Soup

Sautéing up a mirepoix, making a roux, and adding fresh boiled noodles or leftover rice with cooked chicken and veggies is super easy and quick.

This is a great soup when someone is feeling sick in my house. I can usually whip it up quick with leftovers or freezer items I keep on hand. I can update this soup with various veggies and herbs for brighter flavor.

Chicken Noodle Soup

Course Soup

Ingredients

1-2 stalks celery, minced
1-2 carrots, peeled and sliced
1/2 onion, diced
1/4 c butter
6 c chicken stock
1-2 lbs chopped cooked chicken
2 bay leaves
1 T minced garlic
1 t thyme leaves
1 T parsley
1 T lemon juice or apple cider vinegar
salt and pepper
1 package good quality egg noodles boiled to al dente

Instructions

Boil noodles according to package instructions.
Saute veggies in butter for a few minutes.
Add chicken stock.
Add chicken and seasonings. Simmer for 30 minutes until flavors meld.
I sometimes like to add dill, sage, or rosemary for extra flavor.
Remove bay leaves and serve warm with noodles.

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KaTom Cooking Thermometer Review

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February 10, 2019 By Jennifer Lambert Leave a Comment

We love the features on this cooking thermometer from KaTom.

It has an on/off switch and handy dandy case so the therm stick doesn’t get bent or upset. It’s become our favorite!

We tested out the thermometer on this tasty Caribbean Chicken Recipe.

I used boneless skinless chicken breasts, but thighs would work well too.

Fun spice combos

Mix with oil and honey. I added seeded chopped jalapenos later so it’s not too spicy.

I marinated the chicken almost all day.

Alex did great grilling the checking the temperature!

Easy to read!

I grilled jalapenos from the marinade and they turned all sweet and delicious.

I served the chicken with yellow rice and black beans.

We’re really happy with the thermometer and chicken recipe!

Get the KaTom thermometer and the Caribbean chicken recipe.

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Flavor Your Life with Extra Virgin Olive Oil

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March 9, 2018 By Jennifer Lambert Leave a Comment

I received this product for free from Moms Meet (momsmeet.com) to use and post my honest opinions. Compensation for this post was provided and this page may contain affiliate links.

We absolutely adore olive oil.

We are reminded of our trips to Italy and Greece with this delightful and rich-flavored European Extra Virgin Olive Oil.

This wonderful olive oil works well in salads, marinades, sautéing, roasting, and drizzled over cheese.

We had a lovely Greek-inspired feast featuring this oil in almost all the dishes!

The fresh olive flavor is perfect poured over feta cheese and sprinkled with dried oregano.

It was served this way alongside fresh Kalamata olives and darling little bread rolls all over Greece.

I also made a Greek salad dressing with red wine vinegar with oregano and basil.

Traditional Greek salads don’t always have lettuce.

It’s just good quality olive oil and oregano.

The olive oil roasted gorgeous my eggplant and zucchini for Briami, a Greek version of the French Ratatouille.

I used olive oil in a marinade for Za’atar grilled chicken.

I sauteed onions in olive oil for Lemon Rice Pilaf.

I probably use olive oil every single day.

Olive oil also a great substitute for butter when making scrambled eggs or omelets. It imparts a unique flavor and health benefits.

About Flavor Your Life

The Flavor Your Life campaign, supported by the European Union, Unaprol, and the Italian Ministry of Agriculture, is dedicated to providing the latest in industry news on European Extra Virgin Olive Oil. The program aims to educate US consumers so they can make informed decisions when purchasing Extra Virgin Olive Oil. To learn more visit flavor-your-life.com.

About Extra Virgin Olive Oil

• Olive oil comes from the fruit (known as a drupe) of the plant Olea europaea, or European olive. Extra Virgin Olive Oil is made by pressing without heat or chemicals. It represents the freshest
and purest olive oil available.
• Extra Virgin Olive Oil is virtually free of acidity—below 0.8%. This is to assure its quality rather than its taste, because overly processed and rancid oils contain higher levels of oleic acid.
• Olive oils are also tested for peroxide values. Lower values indicate fresher oil and more rapid processing, and are required for Extra Virgin designation. Each oil is judged by expert tasters,
who must agree that it meets the high flavor standards of an Extra Virgin rating.
• These experts also test for taste defects and the presence of positive attributes of fruitiness, bitterness and spiciness. If the oil doesn’t have the signature fruity taste and harmonious balance
it won’t receive an Extra Virgin rating.
• Olive oil has a high smoke point (400° F), so it can handle anything from a light sauté to a deep (and deeply flavorful) fry. You can bake with olive oil as well.
• Between uses, store your oil someplace dark and cool (around 57° F, if possible), not on a counter or near a stove, and never in the refrigerator. Keep the lid screwed on tight and use
your oil within 6 months of opening and within 18 months of purchasing.

Why Choose European?

• The olive tree has been revered in Europe since antiquity. Over thousands of years farmers have evolved hundreds of varieties of olive trees (cultivars) and optimized them for different
environment conditions and terrains to produce the most delicious yields.
• The result of this centuries old bond between the people and the land is the finest extra virgin olive in the world.
• The greatest impact on taste is the type of olive tree (cultivar), region (which affects climate and soil), and time of harvest. Europe offers a vast array of flavor profiles, so keep a variety of
oils in your pantry for different occasions.
• Olives harvested early in the season, late August (varies by region), are under-ripe and produce oils that are greener, more bitter and pungent.
• Olives harvested at the end of the season, late November into December, are overripe and tend to taste mild and buttery.
• Spanish oil is typically golden yellow with a fruity, nutty flavor.
• Italian olive oil is often dark green and has an herbal aroma and a grassy flavor.
• Greek olive oil packs a strong flavor and aroma and tends to be green.
• French oil is typically pale in color and has a milder flavor.

About Zucchi

Zucchi is a premier Italian Olive Oil Company delivering traceable and sustainable products that you can trust. You can find Zucchi at Big Y, HEB, King Kullen and Shaw’s.

Learn more online:

Connect with the Flavor Your Life campaign online to learn more about European Extra Virgin Olive Oil.
flavor-your-life.com
facebook.com/ FlavorYourLifeNA
twitter.com/Flavor_YourLife

Za’atar grilled chicken

Ingredients

4 chicken breasts or thighs boneless, skinless
1/4 c olive oil
1/4 c lemon juice
1/4 c Za'atar seasoning
2 cloves garlic fresh, chopped or minced
1 t salt and pepper to taste

Instructions

Marinade chicken in all ingredients in plastic bag or bowl for at least one hour in the fridge.
Grill chicken on medium-high heat for about 8 minutes per side. Don't flip often or push down or they will become dry. Grill until internal temperature reaches at least 155 degrees. (We think charcoal grills impart more flavor.)
Serve with your favorite rice and salad!

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Cashew Chicken

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December 27, 2016 By Jennifer Lambert 7 Comments

Cashew chicken is a favorite at our house.

It’s easy to make on a weeknight.

It’s even easy enough for my kids to make it!

Everyone loves it – even my baby niece who eats next to nothing. They now call it “Aunt Jennifer’s Chicken.”

We chop up boneless skinless chicken breasts into bite-size chunks. Sprinkle on a little cornstarch and stir in some sugar, salt, sesame oil, and soy sauce. We let it sit for about 30 minutes. This makes a delicious crust when it’s stir-fried in hot oil. We use peanut oil, but coconut oil or olive oil works well too. We avoid canola and most other oils.

My kids love to help by chopping up veggies and setting the table. They often help cook too! The hot oil is a bit too dangerous – even for me. The husband usually does that part.

Yes, she knows she’s supposed to have her hair pulled back. Sigh.

My husband heats up peanut oil in the wok. He stir-fries the chicken in batches.

After stir-frying the chicken, we let it drain in a colander.

He stir-fries the veggies, then adds the chicken and sauce in.

These are our favorite cashews. (you can use almonds or peanuts or none at all!)

I blend the sauce in a measuring cup. It’s just chicken stock, cornstarch, and Hoisin sauce. Super simple but very flavorful! I often use lots of minced garlic.

I like onions, peppers, and mushrooms in mine. The kids prefer just water chestnuts. I make jasmine rice and usually steam some broccoli, carrots, and cauliflower also.

We always have happy kids on Cashew Chicken night!

Cashew Chicken

Course Main Dish

Cuisine Asian

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6

Ingredients

4-6 chicken breasts or thighs boneless skinless
1 c vegetables water chestnuts, onions, bell peppers, mushrooms, etc.
2-3 T peanut or coconut oil
1/2 c cashews

Marinade

2 T soy sauce
2 T sesame oil
2 T cornstarch
1 T sugar

Sauce

1 T cornstarch
1.5 c chicken stock
2 T hoisin sauce

Instructions

Slice chicken into bite-sized pieces.
Roll chicken pieces in cornstarch. Marinate in soy sauce, sesame oil, and sugar.
While chicken is marinating, chop veggies and prep rice. Mix sauce in a small bowl or measuring cup. Set aside.
Stir fry chicken in small batches in wok or large skillet. Drain in colander or on paper towels.
Stir fry or steam veggies.
Return chicken to pan and pour in sauce. It should thicken quickly. Add veggies to saucy pan if desired. Sprinkle cashews over top. Garnish with cilantro if desired.
Serve over jasmine rice.

Other Kids in the Kitchen recipes:

Raspberry White Frozen Hot Chocolate – Cooking with Kids | The Gifted Gabber

Super-Healthy and Super-Yummy Strawberry Pineapple Smoothie | Living Montessori Now

Linking up: LouLou Girls, Modest Mom, Strangers & Pilgrims on Earth, Tell Me a True Story, What Joy is Mine, Pat and Candy, VMG206, Oh My Heartsie Girl, Southern Beauty Guide, Classical Homemaking, Holly Barrett, Holley Gerth, Live Laugh Rowe, Feeding Big, Creative K Kids, Life Beyond the Kitchen, Sincerely Paula, Create with Joy, Happy and Blessed Home, Juggling Real Food and Real Life, Sugar Spice and Family Life, Being a Wordsmith, Strawberry Butterscotch, Saving 4 Six, Kids Activities Blog,

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Dill Chicken Soup

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April 6, 2016 By Jennifer Lambert 6 Comments

The kids love this creamy dill chicken orzo soup in springtime – or anytime!

It’s a great way to use chicken leftovers.

Or, I roast some seasoned chicken breasts in the oven while I prep everything else.

I seasoned these with paprika, garlic, lemon, salt, and pepper. I drizzled olive oil to make sure they didn’t stick to the pan.

A super easy way to shred cooked chicken is to use the paddle attachment on the stand mixer.

Give it a whirl until it’s the desired shredded consistency.

I sliced a leek, chopped some celery and carrots. Close enough to the holy trinity of cooking: mire poix.

I sauté those up in a little butter and bacon grease.

You need a good chicken stock. We usually have some homemade chicken stock in the freezer. But we like Kitchen Basics too.

I dump in the frozen stock and put a lid on it. It melts in a just few minutes.

I prefer fresh dill, but we used dried this time.

I throw a handful of sea salt in a pot to boil the orzo al dente.

When the water has big bubbles, I dump in about a cup of orzo.

I drain the orzo and spritz on some olive oil so it doesn’t get all sticky.

The stock is melted, so I blend the vegetables with my stick blender.

The soup is hot, so be careful with the blender.

It’s all pretty now.

I add in the orzo and shredded chicken. I sprinkle in about 1 T of dill.

It smells amazing.

Dill Chicken Soup

The kids love this creamy dill chicken orzo soup in springtime – or anytime!

Course Soup

Cuisine Soup

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 T olive oil or bacon grease
4-6 chicken breasts or thighs boneless, skinless
1 leek sliced
1-2 stalks celery chopped
1-2 carrots chopped
6 c chicken stock
1 c orzo cooked to al dente
1/4 c fresh dill or 1 T dry dill
1-2 T lemon juice

Instructions

Season and roast chicken breasts in oven at 350* until cooked through, about 30-40 minutes. Or use leftover rotisserie chicken.
Cook leek, celery, and carrot, in oil or grease, stirring often, until soft, 5-8 minutes.
Set water and salt to boil. Cook orzo according to instructions. Drain. Drizzle with oil so it doesn’t stick together.
Add broth to vegetables and bring to boil.
Shred chicken with stand mixer or forks.
Blend vegetables and broth with stick blender.
Add chicken, orzo, and dill to soup and warm.
Season with lemon, salt, and pepper.

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Stuffed Chicken Marsala

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May 5, 2014 By Jennifer Lambert Leave a Comment

Our stuffed chicken marsala is sweet and salty and layers of deliciousness.

I get very thin chicken breasts and stuff them with cheese, spinach, and prosciutto or ham. I salt and pepper and flour them and then sear them in olive oil.

I drain off most of the oil.

Add chicken stock and Marsala wine.

Add the chicken back to the soup and let simmer until fully cooked and the liquid is reduced and thick.

Look at those layers! Gorgeous.

Now that my kids are growing up and becoming rather large eaters, I have to buy a lot of chicken to feed our little army. I love using my All-Clad Saute Pan!

Chicken Marsala

Course Main Dish

Cuisine Italian

Ingredients

1 package thin-sliced chicken breasts or butterfly regular breasts
1 package Prosciutto or thin ham
Provolone, Parmesan, or Gruyere thin cheese slices
baby spinach leaves
basil or sage leaves
1 small sweet onion or shallot, chopped
2 cloves minced garlic
1 package sliced button mushrooms
1/2 c olive oil
1/2 c Marsala wine
1 c chicken stock

Instructions

Stuff chicken breasts with ham, spinach, sage, and cheese. Roll and toothpick closed.
Salt and pepper and flour and set aside.
Heat olive oil in a large pan. Sauté onions, mushrooms, and garlic (I actually do this in butter in a separate pan since no one else eats this). Sear chicken on all sides and set aside.
Drain all the oil except a couple tablespoons.
Add stock and wine to pan. Return chicken to the pan with onions, mushrooms, and garlic.
Simmer until chicken is cooked through and soup reduces. About 30 minutes.
Serve with pretty noodles and steamed asparagus or broccoli. Lots of shredded Parmesan cheese and garlic bread.

Linking up: Kids Activities Blog, A Bowl Full of Lemons, Our Table for Seven, The Recipe Critic, Your Homebased Mom, Eats Amazing

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