Chicken Soulvaki

Light and fresh flavors for chicken

The past few days have been really nice out. It is hard to believe that spring is here, if only for a day or two at a time. With the warmer weather, the grill as already been fired up multiple times. This chicken soulvaki is a quick and easy. We enjoy the chicken on flat bread with tzatziki, cucumbers, tomatoes, onions and lettuce. If there are leftovers, I made a salad with tzatziki as the dressing. This is our go to summer meal, because it doesn't involve heating up the oven (unless you don't have a grill). Summer isn't here yet, but spring alright started to cook it up. 

Chicken Soulvaki

1 pound chicken breast, cut into strips or

chicken tenders

2 cloves garlic, minced

1 lemon, juice and zest or 1/4 cup lemon juice

1 Tablespoon tzatziki 

1/4 cup olive oil

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients and stir well. Let the chicken marinate for 30 minutes at minimum to overnight. Skewer the meat, if using wood skewers be sure to soak them for at least 20 minutes. Cook on the grill or under a broiler for about 4-5 minutes per side, until chicken is cooked through.
Serve on flat bread with tzatziki, cucumbers, tomatoes, lettuce, and onions.

Adapted from Closet Cooking

Chicken, Broccoli and Biscuits

A reminder of a cold weather birthday, with a hot meal.

On birthdays, my mom would let us request what meal we wanted for dinner. The meal I almost always picked was Chicken, Broccoli and Biscuits. It was my favorite meal. Having a birthday when the weather was cold was also great for this meal, since it is so warm and comforting plus cooking in the oven heats up the whole house. This year I will be having turkey on my birthday, so I had to have my old stand by before it arrives.

Chicken, Broccoli, and Biscuits

1 pound chicken legs and/or thighs
1/2 cup flour
1 pound broccoli florets
1 package refrigerated biscuits
1 can cream of chicken or cream of mushroom soup
1 can of milk

View full recipePreheat oven at 350 degrees F.
Slightly cover chicken (skin or no skin, your preference) with flour. Put into a 9“ by 13” pan and bake until chicken is just about finished, juices are almost clear.
While chicken is baking, stream broccoli to just tender.
In a medium bowl, whisk together cream of soup and milk. Move chicken to one side of pan, put broccoli next to it (1/3 of pan). Cover chicken, broccoli and the remaining of empty pan with the soup/milk mixture. Put the biscuits on top of the soup mixture in the remaining 1/3 of pan.
Bake until biscuits are golden brown on top, around 15 minutes or according to package direction.

Chicken with Zucchini and Feta

Zucchini in the garden needing to be used.

When I was growing up there was a point in August when my mom would be giving zucchini to everyone we knew. I remember on Sunday when she left zucchini in a family friend's car before church started. Any method needed to get it out of our house. Unfortunately for my mom, they locked their doors after the first week.  I am starting to get a lot of zucchini and have already made the usually zucchini bread. I have been trying new ways to use it all up and now I am sharing a few ways that worked out well. Chicken with zucchini and feta is a great light and fresh summer meal.

Chicken with Zucchini and Feta

Adapted from Real Simple Magazine June 2006
3 Tablespoons olive oil                                        
1 lemon 
4 boneless, skinless chicken breasts (about 1 1/2 pounds) 
1/4 teaspoon salt 
2 medium zucchini 
1 Tablespoon Italian seasoning 
1 teaspoon garlic powder
1/8 teaspoon black pepper 
1/3 cup (about 2 ounces) crumbled Feta

Preheat oven to 400° F. Drizzle 1 tablespoon of the oil in a roasting pan. Zest the lemon; set aside. Thinly slice the lemon. Place half the slices in the pan.
Place the chicken on top of the lemon slices and season with salt.
Slice each zucchini in half lengthwise, then slice each half into ¼-inch-thick half-moons. (If your zucchini has a larger diameter, cut into 6th). In a bowl, combine the zucchini, lemon zest, Italian seasoning, pepper, and the remaining oil, and salt; toss.
Spread the zucchini mixture around the chicken and sprinkle the Feta over the top.
Roast until the chicken is cooked through, 15 to 20 minutes.
Divide the chicken, zucchini mixture, and lemons among individual plates and serve.

Nana June's Chicken Tortilla Soup

For those days you really don't think soup is just for winter!

I have to confess that my grandma is not Nana June, nor do I know Nana June. I do know that she made some great soup. One that I really like to eat, anytime of year. Even in the summer, which is not normally the time of year that I want soup. Since getting this recipe from a friend, chicken tortilla soup is made when family comes and visits, for friends, and even to freeze for later. It might not look all that appealing, but truly it has a great flavor combination.

Nana June' Chicken Tortilla Soup

6 Tablespoons vegetable oil or olive oil
10-12 corn tortillas, cut into strips
6 cloves of garlic, minced
½ cup of cilantro
1 medium onion, chopped
2 (14 ounce) cans Mexican style tomatoes (if you use Rotel tomatoes I suggest 3 cans)
6 cups chicken stock
4 cups chicken broth (to cut sodium, can substitute with water)
2 Tablespoons ground cumin
1 Tablespoon chili powder
3 bay leaves
1 teaspoon salt
½ teaspoon ground pepper
4-6 chicken breasts, cooked & shredded or a rotisserie chicken, shredded

- Heat oil in a large pot. Add tortilla strips, garlic, cilantro, and onion; let ingredients sweat. Stir in tomatoes and bring to a boil. Add the stock and broth, cumin, chili powder & bay leaves.
- Return to a boil. Add salt and pepper. Reduce heat and simmer. Add chicken. Allow to simmer for at an hour up to 6 hours to combine favors.
- Top with cheese, avocados, and tortilla chips as desired.

Sesame Ginger Chicken

This first time I had this dish was at a Tupperware party hosted by my mom's good friend. I was home from college and dragged there. Leaving this party with the recipe for Sesame Ginger chicken made the hours of small town gossip worth it. This dish is super easy and makes great leftovers.

Something about quick and simple crock pot meals makes me happy. I stick everything in, plug in, turn on, walk away. I can do that, even on a busy day. 

Then look at it cooking through the glass, covered in saucy goodness! If I have fresh ginger on hand, I will finely grate some into this. Also I usually double the sauce just because I like it. I really HATE when my food touches. I seriously hate it. This is one dish that I will accept when my chicken is over my rice. I also like it with broccoli on the side, not mixed in.

 Sesame Ginger Chicken 

Family friend recipe, original source unknown
 
2 Tablespoons soy sauce
¼ cup vegetable oil
4 teaspoons sesame seeds

½ cup brown sugar
1 teaspoon ginger
2-3 pounds chicken, breasts or tenders; fresh or frozen

- Mix ingredients together and pour over chicken in crock pot.
- Cook on low for around 6 hours (frozen) or 4 hours (fresh), or until chicken is white all the way through
- Shred chicken and serve with rice.