Chicken Vegetable Soup

Tis the season for sniffles, allergies and colds!  WOOHOOO!

Actually I am not excited for sickness, for me or anyone of you, but IF it happens, I have the soup for you! 

This happy accident (long ago) soup is delicious.  I am a soup fanatic, and personally can NOT have to many soup recipes on hand.  Soup is always my first choice, year round actually.  I hope you enjoy this one as much as I do!  Shouldn't be to hard to remember the recipe, eh?!

1 T. olive oil
1 lb ground chicken
1 cup diced carrots
1 cup chopped celery
1 small bell pepper chopped
1 cup fresh green beans chopped (use canned if needed)
1 cup frozen peas
1 cup frozen corn
1 T. minced garlic
1  14.5  oz. diced tomatoes (add juice, more flavor!)
1 T. dehydrated onion (feel free to grate 1T fresh into the pot)
1 T. dried parsley
1 T. Italian Seasoning
5 cups chicken stock
1 tsp salt
1 tsp pepper

In a large pot, add in olive oil and ground chicken.  Cook chicken until it is halfway done and then add in carrots, celery, bell pepper, green beans, frozen peas and corn.

Stir until completely combined, then add in garlic and let cook for a couple of minutes stirring constantly.  Now add in the tomatoes, onion, parsley, Italian seasoning, and chicken stock.  I use low sodium chicken stock so I add in 1 tsp salt to start, you may need more, I did.  Also add in pepper.  Cover and simmer on medium for 20 minutes.

I think this soup is perfect for those sniffly days!  Add in some red pepper flakes, or a little hot sauce and feel the nose run, and run, and run!  It is perfect for healthy eaters and full of vitamin goodness!  I make this soup and keep it in the fridge, and eat on it for lunches or a snack.  Why not?!

ENJOY!

Fresh Pico de Gallo

Farmer's market means, fresh veggies and herbs!  My husband and I took advantage of the fall like weather and loaded up our dog and off we went!  It was the perfect day at the market.  I even tried goat cheese (again) still don't like it.  Found some fabulous local vendors and some great treats!

I was feeling pico in my soul, so we picked up everything I needed.  Oh the joy of fresh veggies as opposed to the icky stuff in the store.  Take advantage while you still can!!!

This recipe seems to easy to even share, but I am sharing it anyway!  I never miss the chance to make some fresh pico and just wanted to share how I do it!

While I enjoy the combination of white onion and green onions, please, use just one or the other if you like.  Cilantro is another "to taste" ingredient.  We have discussed this on social media before, it seems people love it or hate it, there isn't much of an in between.  I VERY finely minced mine so a tablespoon is perfect, if you like more, get on with it!

2 cups finely diced tomatoes
1 jalapeno FINELY minced (remove veins and seeds unless you want to shoot fire out of your....whatever)
1/4 cup finely minced white onion
1 green onion chopped
1 T cilantro (not my fav, so add more if you like)
1/2 of a lime
1 tsp. salt

Place all ingredients into a bowl and mix until combined.  I used 1 tsp of salt and then ended up adding a WEE bit more.

This pico is so refreshing, so flavorful and should definitely make all of my healthy eaters happy! Very easy to double or triple for a party, and it will keep in the fridge a few days, so make tons, it is a delicious snack!  I think I will use the rest on some well seasoned grilled chicken breasts!  I am down for healthy AND this delicious and I hope you love it too!

This will get stronger onion and jalapeno flavor the longer it sets.  You could let the tomatoes drain before mixing in other ingredients, I simply use a slotted spoon to scoop it out into a bowl for eating!  

ENJOY!

Egg Roll Stuffed Chicken

Sounds delicious doesn't it?  It is!  There is a hot topic for me involved in this recipe.  It is the whole dark meat vs. white meat, thing.

Let's just talk chicken for a minute.  By the way, I wish I had chickens, although I am scared of them if one bit me, I could just eat it.  How bad can that turn out?  Not really, the reality is I would name them try to dress them, and hug them VERY much against their will.  They would be in family photos and it would be way over the top.  That is how I am with animals.  I would never be able to live with myself knowing that my chicken son "Chuck" was on the dinner table.  I just couldn't.  Wait, this isn't the chicken conversation I wanted to have.

The conversation I wanted to have involved, white, dark, bone in, boneless, skin on, skinless, etc.....  Everyone has a very distinct preference it seems.  I used to prefer just white boneless meat until boneless thighs came along, and since I grew up and started cooking, I realize you can't beat the flavor of a piece of bone in chicken.  Regardless of what you prefer, please trust me when I tell you that just because it is white mean does NOT mean it has to be dry!  I hear so often, "Oh I don't like white meat, it is to dry".  That would mean it was overcooked.  Why is it that some people will overcook the CRAP out of anything they can get in an oven or on a grill?  Thermometers are our friends!  The point is, this recipe does call for boneless chicken.  I used thighs as we love them but you choose what you would like.  Either way it will be healthy, and tasty, and served on a bed of rice (fried rice) you will have people thinking you are a culinary legend!

Here is what you will need
7-9 boneless skinless thighs or breasts.  (Pounded thin or butterfly the breasts to easier rolling)
1 tsp. vegetable oil
1, 1lb bag of shredded coleslaw mix with carrots
1 tsp. minced garlic
1 tsp. dried ginger
3 T soy sauce
1/4 tsp. white pepper (regular pepper will also do)
 2 T. additional vegetable oil

Preheat your oven to 350 degrees F.  If you are using chicken breasts, either butterfly them open or pound them thinner for easier rolling.  I used thighs and this made 8-9 but using breasts, go with 7 or so.  Set aside.

In a large high sided skillet or wok, heat up your 1 tsp of vegetable oil.  Add in the cabbage mix, and garlic and saute for 3 minutes.  Add in the rest of the ingredients, ginger and soy sauce.

Stir to combine and continue stirring until the cabbage is soft and reduced by half.  Turn off heat and let it cool completely.

Place a large spoonful of mixture into the center of each piece of chicken and roll it up.  Use toothpicks if you need them to stay together better.

Place seam side down on a baking sheet.  Do with with all of the chicken.  Now, use a paper towel and wipe out your pan, place your 2 tablespoons of oil and let it get hot again.  Place 2 or 3 pieces of chicken at a time, seam side down in the oil and let them brown for approximately 3 minutes on each side.

Just get some good color on them and then place back onto the baking sheet.  When you are done, bake them for 25-30 minutes until chicken is cooked through.

Serve on some rice for a tasty dinner!!!  Check out the recipe suggestions below for other options to go with this meal!

ENJOY!

If you like this recipe, you might like....
Egg Drop Soup
Chicken Spring Rolls
Wonton Soup

Cranberry Nut Instant Oatmeal (BONUS RECIPE)

I feel like I should say "Good Morning" with this post.  Seems odd to be working at night, and introducing you to my husbands request, recipe, research project, and now sweet success!

My husband loves a particular brand of instant oatmeal, in little cups and it is fruity and nutty and he just loves it.  He asked a long time ago if I could try to make something similar.  Well fast forward 3 or 4 months, that I was going through other things and last night he finally said to me, "can you PLEAASE make this".  He knew what he wanted for ingredients and sort of researched the technique he wanted to use.  In fact, he was so clear on his direction, I am not sure why he didn't do all of it himself.  He did help a bit, and then decided to play with Sofia.  She did let me get a little pic of her from the kitchen!

I am not a fan of the oatmeal.  It is glorified baby food and unless it is in a cookie or in a crumb topping, I am out people.  Can you believe he made me try this?  OMG, the consistency of oatmeal, the feeling of mush on my tongue, EW.  Ew. Ew. Ew. Ew.  I told him I was going to have to trust him on this one.  He picked ingredients that might not have been first on my list but they were on his and this is for his enjoyment and his development project!

There is one thing we disagree on.  Now you can put this in a big jar with a measuring cup inside or put it into snack bags to make your own "instant oatmeal packets".  Where we disagree is that he thinks you should add 2/3 cup of the mix and I say closer to 3/4 of a cup. So if you like it thinner, go less, if you like it thicker, go heavier on it.  If you put it in a mug, and have a Keurig, put it right under that baby, use the smallest size which I think on some is 6 or 8 oz.  Or just add that much hot water to the mug and microwave 30 seconds and let sit.

Now that we have that whole technicality out of the way, let me get to what you need for this Cranberry Nut Oatmeal!

10 cups quick oats (this will be divided so read carefully
8 oz. nuts of your choice we used a combo of almonds and macadamia
1 3/4 cup brown sugar
6 oz. package of dried cranberries
1 cup powdered milk
1 tsp salt

Ok, first... In a food processor or blender, pour in 2 cups of your oats and blend them to almost powder.  When you are done add them to a large bowl.  Add in the 8 cups of unpulverized oats as well.  Add in brown sugar, cranberries which you can chop into smaller pieces as well if you choose.  Finish up with the powdered milk and salt.  Mix to combine.  I would do this in my kitchen aid next time, part laziness and part quicker!

You are officially done!  Quick breakfast or snack, like I mentioned above portion out into snack bags or keep in a big jar.  Use 2/3 (or 3/4!) cup for the perfect consistency,  if you are using the smallest cup setting on your Keurig.  (I believe is 1 cup) I mean, more or less if you find it isn't YOUR perfect consistency!

ENJOY and thanks babe for your genius love for oatmeal and helping me!

 PS. Sofia watched me most of the time while I was making this, just hoping for something to hit the floor!

BONUS!
Apple Cinnamon Nut!

2 cups food processed quick oats
1 cup roughly crunched up apple chips
8 cups regular quick oats
1 cup walnuts, chopped
1 3/4 cup brown sugar
2 1/2 tsp cinnamon
1 cup powdered milk
pinch of salt

Combine all ingredients in a large bowl and divide into individual baggies for a quick breakfast or snack or put into a large container with a lid and a scoop and enjoy!

2 Bean Chicken Chili

Good evening!  It feels so good to be back in the kitchen, creating, testing, tasting, tasting, and did I mention testing? teehee

I appreciate, again, all of you who have stuck around while I went through a bit of a life pot hole.  Your patience, and love, prayers, good thoughts, have all made a huge impact on not only me, but my family.  I am forever grateful.

Now let's get to this easy, SO easy, and so actually healthy recipe, shall we?  How many recipes of mine can we deem healthy?  Not many, so grab a beverage and read on my friends, read on!

As I mentioned on my Facebook page.  Are you following me there btw?  Just in case you aren't....DO!  
Anyway, as I mentioned there, I hate beans in chili.  OK, total truth?  I hate beans, period.  They are so mushy.  So, just.....unnecessary, aren't they??  Well, we all have opinions, I respect yours, just respect my dreams of the demise of the bean.  I do wish I felt differently and maybe I will do what big kids do, and keep trying them every now and again, maybe my taste buds, or rather mush buds will change.  I mean I did try a bite of this chili and while it is freaking fantastic, those damn beans.  Always getting up in my way of enjoyment.  But in case it matters to you, I feel like you can feel really good about eating tons of this chili.  Lean protein, beans galore, low sodium chicken broth, I mean, we are on a roll here, are we not?

Let's get to it.  You can have this done in 15 minutes, dead serious, but for optimum flavor I would get it done in 15 minutes and then let it simmer for a good 30 to 45 minutes.  I am using canned beans so no need to worry about the rock hard dried beans, taking their sweet time cooking.

You will need:
1 T. butter
1 lb ground chicken (more if you choose)
1 onion (size depends on how much you like onion) medium chop on that baby
1/2 tsp. minced garlic
2 T. chives
1-2 T. cumin
1 tsp. salt
1 4 oz can green chilies
2 15.5 oz cans (or something close) large butter beans
2 15.5 oz cans of great northern beans
4 cups low sodium chicken stock
optional-toppings of your choice, cheese, sour cream, avocado, crackers, chips, etc.....

In a large soup pot, melt your butter.  Add in ground chicken, onion and garlic.  Cook until chicken is cooked all the way through and onion is tender.  Stir often as to not burn the garlic.  Add in cumin, chives, and salt, stir to combine.  Now rinse and drain all of your beans.  No need to add the slimy stuff.  Add them, along with the green chilies to your pot and stir.  Pour in chicken stock, stir and let simmer 30 minutes on low.  You could certainly serve this sooner but, letting it simmer lets the flavor soak into the beans, and lets it all become one big happy family!

Enjoy this chili and hey, double the recipe, because I think munching on this for a healthy lunch or dinner for a few days.....oh wait, might cause some lower G.I. disturbance, so perhaps don't take it to work! HA!

ENJOY!

Maddie's SECRET Meatballs

First let me start off by saying, YES, this really IS this big of an issue for my granddaughter.  This precious, beautiful little princess won't come within 10 feet of a veggie if it was up to her.  She is spending the summer her with her dad and stepmom, brother and sister and Nonna and Pop-Pop and we have had to figure out ways to get veggies in her.  If for one second you think I can put them on a plate and convince her they are worth a single taste, let alone bite, you are mistaken.  This kid has stubborn down to a science and I know she can't be the only one
.

Let me introduce you to Madalynn a.k.a Maddie.  She is my oldest granddaughter and she is my precious little cupcake.  She is a special little girl who we don't get to see enough but love her to the moon and back.  We are so excited to have her here close to us for the summer and it has been my mission to get her to eat vegetables.  I would have had an easier time wallpapering the moon.  Look at those eyes, and that face, UGH, she melts me!


Maddie loves meatballs.  In fact, everyday she wants something with meatballs.  I thought to myself, self......secretly load those babies with veggies.  So I did.  She almost called me out, as she was eating them she saw a TEENY TINY piece of spinach and squealed, "NONNA THERE IS LETTUCE IN HERE".  ROFL  I was laughing so hard.  The struggle is real friends, lettuce in her meatballs, SOMETHING was fishy about this whole thing.  I proceeded to watch her out of the corner of my eye, carefully inspecting each meatball before eating it.  She must have eaten 15 of these things.  I tried to use kid rationale before making them.  Things like making them small enough she didn't have to cut into them to see any possible contraband.  I used ground chicken just for a leaner alternative and we eat tons of it so I always have it on hand.  As she was eating I asked her if we should share these with other kids so their parents or Nonnas could make them her special meatballs and I got the firm thumbs up.  So here they are, Maddie's SECRET Meatballs, what they don't know is in there, will be GOOD for them!  I am so happy to be able to share these and my beautiful grandbaby with you all.

Before you start this "kid approved because they have no idea what they are REALLY eating" recipe you will need to concoct your veggies using a food processor. 

1/4 of an onion
1 small carrot
1/2 of a stalk of celery
1/4 cup fresh spinach leaves
1 clove garlic
1 T dried Italian seasoning

Puree this until it nearly all liquid.  Remember the goal is to have nothing recognizable in these meatballs.  Set aside to add to your meatball mix.

1 lb. ground chicken
1 egg
vegetable puree
1 tsp. salt
1/4 tsp. black pepper
1/2 cup breadcrumbs (plain or seasoned, it makes no difference and you may need more or less depending on how moist you like your meatball mix)

Combine all ingredients in a bowl.  Using a tiny scoop or just your hands make little meatballs, no more than 1/2 inch in diameter.  We don't want them to have to cut the meatball and risk seeing anything "suspicious".  Place on a baking sheet and bake at 350 degrees for 15-20 minutes.  Remove and place into your favorite marinara sauce and let simmer for a good 30 minutes so they can soak up that great flavor!  Serve over pasta of your choice!

ENJOY!

Just For 2 - Chicken Taco Soup

3 INGREDIENTS!  Seriously!  I KNOW!

Ok guys, I have one more amazing recipe using Dei Fratelli products!  I got some fantastic salsa and when I thought about what I wanted to do with it, I thought, "SOUP".  I usually DO think soup to be honest.  I love soup.  You all know this but sometimes I just need to say it, loud and proud!

I had started this "Just for 2" series a few months back.  I have neglected it, but at the same time, was kind of waiting for the right idea to come along.  Since I am a soup freak, I thought it would only be right to have a soup be the next recipe in the serious.  This is a 3 ingredient recipe as I previously mentioned.  Budge friendly AND easy.  I know my parents who are "empty nesters" love having meals just for the two of them.  My mom has forgotten what it is like to cook for two, and they forget about leftovers, and end up throwing things out.  This should be a great solution!

This can easily be doubled or tripled for a larger batch.  Just double or triple the ingredients! HA!

You will need:
2-3 cups cubed (small cubes) chicken (cooked or uncooked, you can cook it in the soup or cook it before)
1-2 cups chicken stock
16 oz jar of Dei Fratelli Black Bean w/Corn Salsa
1 tsp cumin
1 tsp. garlic powder
salt and pepper to taste

In a medium combine all 3 ingredients. Cover and simmer for 15 minutes (longer if you use large chunks of chicken).  Top with sour cream and some shredded cheese and you have a great light lunch or supper, OR starter!  Don't neglect these items, as they just increase the goodness when stirred into the soup!

Didn't I tell you it was easy?  And talk about healthy!  Ok, minus the sour cream and cheese but c'mon!

Your "it aint easy bein' easy" Chefwannabe

PS,  You COULD bring this soup to a boil, add 1/4 cup rice and enjoy it that way too!

Stick to your Ribs, Not Your Thighs Potato Soup!

You have spoken!  You wanted my healthier, vegetable-ier, meatier version of potato soup.  This one is delish and I am really excited to share it.  Like what I named it?  It is true, it is "stick to your ribs" hearty, but it won't stick to your thighs!  Or your butt!  Or your gut!  Or your bat wings!  WOOHOO!

You know how I love soup and soup season is upon us!  WOOHOO!  My husband is equally as thrilled.  NOT.  He always says, "soup isn't a MEAL".  Any of you have husbands or wives like this?   Chili is a meal, but any other soup is SOUP.  Chili is not soup.  Really?  I adore my husband but this soup logic has got to be dealt with if I am gonna keep him around another 13 years! HA! 

This one pot, with prep included, probably 30 minutes tops.  You could easily prep this if you do make ahead meal prep bags.  I used to do this on Sunday evenings.  Prep for the week.  For this soup, I would chop the carrots, celery, onion and ham and put it all in a bag with the butter and olive oil added as well.  I would put into a very small snack baggie, my salt, pepper, rosemary and parsley.  Then all I would have to do on meal night, is peel and dice some potatoes, get out my chicken stock and now you have about a 15-20 minute meal.  Remember to check your potatoes, depending on how big or small you dice them, you will need to decrease or increase your simmer time by a couple of minutes!

1 tbsp olive oil
1 tsp butter
1 cup diced ham
3 medium potatoes (peeled and diced smallish)
1 large carrot, diced
2 ribs of celery, chopped
1 small onion, diced
1 tsp garlic, mined
1 tsp rosemary
salt and pepper to taste
4-5 cups low sodium chicken stock
1 1/2 cups skim milk
1/2 cup Wondra flour
1 tbsp. parsley

In a medium pot, add oil and butter.  When melted add in ham, potatoes, carrot, celery, and onion. Saute for 2-3 minutes, add in garlic, rosemary and salt and pepper to taste.  Stir to combine for 1 minutes.  Add in chicken stalk, and milk.  Cover and let simmer for 15 minutes.  Now there are 2 endings to this story.  If you want a thicker soup, add in Wondra while whisking, it will thicken your soup just enough to make it feel like you are eating a creamy, amazing, sinful soup.  Stir in parsley and serve.  OR... Stir soup and add in parsley and serve!

No matter how you eat it, please enjoy it!  I always love to see photos of recipes of mine you have tried!  Make sure to tweet them, instagram them or post them on my Facebook!  Make sure to hashtag them with #thechefwannabeinme ! 

Your "happiness is not adding to my thunderthighs" Chefwannabe

Light and Delicious Chicken Pot Pie Soup

It is Sunday night.  Want to know what is going on around here?  I am writing you this blog and my husband, who eats the freakiest stuff has made up a small batch of wasabi to dip his slim jims while drinking Mad Dog 20/20 and watching the History Channel. (it is his Saturday)  Don't try to stop us, we will live as dangerously as we WANT!  Just in case for a second you thought, "hmm, wonder what a Sunday night at Chefwannabe's is like".  There ya go.  It is ok to cry.  Sometimes I do too. HA!

So anyway, with it being the new year and all, everyone and their pet is on a diet.  What most of you don't know, because I choose to keep some things to myself.  Odd to think that, I know.  I have been on my own little weight loss journey but here is how I roll.  I don't diet.  I am changing my food mind.  I refuse to eat bird or rabbit food.  In fact, I refuse to cut out anything I love.  I have been doing a great job of controlling portions and getting off my behind!  Though you will not find me talking about this, it has been a very successful 3 months.  Some things are very personal to me, I know you will understand.  So as you can see by what I am posting and cooking, I again, refuse to cut anything out I love. 

That being said, most of you know I love chicken noodle soup.  Isn't that an odd favorite food?  Anyway in a close second, is Chicken Pot Pie.  Now, I have posted a beef pot pie, and have seen so many chicken pot pie recipes, that all look divine.  Just because I refuse to cut anything out doesn't mean I don't try to find healthier ways to make things.  So I took all of the elements I love about chicken pot pie and worked it out in a soup.  A thick creamy soup that has no cream, no half and half, just cornstarch to thicken and a splash of skim milk.  You can add any veggies you like to this soup, I just chose what I like in a pot pie.  It is easy and you won't even miss out on the pie crust part......just keep reading!

You will need:
1 cup skim milk
1/3 cup cornstarch (you MIGHT need 1 extra tbsp but I doubt it)
5 cups chicken stock (low sodium and no msg if you can find it) I used my homemade.
3-4 cups cooked chicken (cubed or just torn)
1 cup green beans
2 large carrots (diced)
3-4 stalks of celery (chopped)  use the leafy parts too!
1 large potato (peeled and diced small)
1 tsp poultry seasoning
salt and pepper to taste

In a bowl combine cold milk and cornstarch.  Whisk until cornstarch is incorporated.  You will need to give it another whisk or 2 before you add it into the soup so keep your whisk handy!  Set aside. 

Prepare all veggies. Add chicken stock into a pot, add poultry seasoning and salt and pepper.  Bring to a boil and add in all green beans, carrots, celery, and potato.  Cover and simmer for 15 minutes. 

Make sure your cornstarch is mixed well into your milk and while stirring, pour in the mixture.  Keep it boiling and it will begin to thicken right away.  Remember you can't add cornstarch to HOT liquid or you will get lumps!  Should you want your soup thicker, add another heaping tbsp of cornstarch to 1/4 cup cold water and whisk.  Add into the soup along with your chicken.  If you find your soup is thicker than you prefer, add in another cup of chicken stock, skim milk or water.  Easy, eh?  I told you it would be!

Now for the final little bit of "ohhh this IS chicken pot pie" you will need a pie crust.  I had an extra store bought one in the fridge so I used it.  Lay it out and using a cookie cutter or a glass cut out shapes.  I used a music note, since I am a musician, music lover, etc.  But you can use something just smaller than the opening of your bowl you will be serving in, to get the most crust you can!  Place on a greased cookie sheet or parchment, brush lightly with milk, sprinkle with salt and pepper and bake at 375 degrees for about 12-15 minutes, or until golden brown.  

 

Fill up your cup or bowl of soup, set a pie crust shape on top and go to town.  You get "enough" to make you feel like you aren't missing out but not getting all the calories and fat from a top and bottom crust!

See, I DO keep you health nuts in mind sometimes! HA!  Really though, this will satisfy every single chicken pot pie craving I could ever have.  So much better for my health, and yet, I don't feel like I have missed a dang thing!

I hope you try it and let me know what you think!

Your "needs to go make brownies now"chefwannabe

"Faux" Mein

Great name, isn't it?  Thanks honey!  My husband came up with this, during our discussion on what to name it.  I love it!  And it is exactly what it is!  I labeled the photo as CHICKEN but, that is because I used chicken, you will see you can choose any protein you wish!

I LOVE lo mein.  I was out of the usual pasta I use for lo mein.  I use soba noodles or pancit canton noodles.  I realize not everyone has access to specialty pastas and since we didn't feel like running to the Asian Market, I used spaghetti.  I also am trying to reduce my sodium.  When I spent a couple of days really paying attention to the amount of sodium in my food I almost died.  I wanted to cut down on the amount of sodium, I mean using soy sauce, you can't cut it all out, but all of my products are low sodium.

You all know I am a carb fein, it is impossible for me to say no to pasta.  You can keep trying to convince me all you want about wheat pasta, but I tried it.  I don't buy your "you get used to the flavor".  Nope, I have made enough changes in our diets, to NOT have to choke down whole wheat pasta.  I made like 12 typos in that last sentence just trying to get my fingers to TYPE "whole wheat pasta".  The point is, that is not going to change for me.  This isn't of course all of your usual lo mein suspects but it is what I had on hand and what I love is that you can add any veggies you like or need to use up.  Same with the protein, use pork or beef or no meat!  This is just a method you can use, when you need a quick, VERY budget friendly meal.  I also added some heat to mine, but as always, that is easily omitted. 

Here we go for this easy, budget friendly, tummy satisfying, faux mein!

12 ounces spaghetti
2-3 chicken breasts, thighs, pork, beef, or tofu.
2 tbsp low sodium soy sauce
2 cloves garlic minced/crushed
1/2 tsp ginger
1/2 cup grated carrots
OPTIONAL-
2 cups veggies of your choice.  Divided or all the same, no matter. 
1 tsp red pepper flakes or minced dried red chili's
1 cup low sodium chicken stock
Additional 2 tbsp low sodium soy sauce
2 tbsp Unagi Sauce (if you can't find this, just use dark soy sauce, or extra reg soy)

Cut your meat into think slices and then strips.  You want them to cook quickly while you stir fry them.  When you have them cut, place them in a bowl, add 2 tbsp soy sauce, ginger, red pepper flakes and garlic.  Mix together and let sit at least 15 minutes.  In the meantime boil your spaghetti.  Drain it and then rinse immediately with cold water for this recipe.  Let is sit in the colander and just drain and dry while you prepare the rest of your ingredients.  In that same pot you boiled your pasta in or a large wok, add in 2 tbsp peanut or vegetable oil .
In a large wok or same pot you boiled your pasta in, add in 2 tbsp peanut oil.  Add in your meat and stir fry until it is cooked completely through.  Add in veggies of your choice and cook another 2 minutes.  Now add in your chicken stock.  Let simmer a couple of minutes to slightly reduce.  Add your pasta and toss, also add in 2 more tbsp soy sauce and unagi sauce.  When all the pasta is covered in the "sauce" it is ready to serve! 

I LOVED this, I would loved it more with green onions and bok choy but, next time.  There is no heavy "sauce", it just is really good and light.  I enjoy writing you recipes that you can change up to meet your families tastes and dietary needs.  My husband was dying for mushrooms in it.  My goal is to add more lean protein and veggies than pasta.  I am not there yet, because I was low on veg, but that is my ultimate goal with this recipe.  I say to add 2 cups of veggies as an option but the reality is, add all the veggies you want! 

Easy, quick and really stretches the buck.  Try my FAUX MEIN soon!

Your "how can you go wrong with Faux Mein" chefwannabe

Crispy Chicken Rolls

I have a complete love hate relationship with phyllo dough.  If you saw the video I made on YouTube, it was a haul video of what we buy at Trader Joe's.  Oh wait, you never saw it, because I looked a hot mess and decided that puppy was staying locked up on my own computer!  I will make a video that I will actually post one of these days.  Hair and makeup included.  Go ahead, look up to heaven and say, "Thank you GOD".  Anyway phyllo dough was in that video, they had it on sale far cheaper than my regular grocery store!

Anyway, I find phyllo dough enjoyable to eat, but I hate to work with it.  I always keep it covered with a damp cloth, so that isn't the problem.  The real issue is, I am like a bull in a china shop with it.  I try to be careful but, pffttt, I rip at least one sheet every time. 

In my quest for some new "picky's" around here, and my obsession with sweet chili sauce.  I tried it and now, everything must have it on it or in it.  I did add it to my chili, and holy crapola people, AH-MAZING.  Clearly I have been living a sheltered, sad life until now. 

Anyway, I also, for probably 10 years have been using tons of ground chicken and turkey.  I substitute it a lot, and my hubs and I love grilled turkey or chicken burgers!  If you think you don't like it try it.  And you MUST season it, just like any chicken or turkey.  It doesn't have a TON of flavor on its own so you have to add it!!

These are a perfect appetizer, or party fare.  Dip them in sweet chili sauce, cause you dang well KNOW I did.  Unagi sauce, soy sauce, hot mustard, or whatever you want!

You will need:
9 sheets of Phyllo Dough
1 stick of butter, melted (1/2 cup)
1 lb ground chicken
1/4 cup sweet chili sauce
1 clove of completely pasted garlic.  No chunks of raw garlic that won't have time to cook!
1 tbsp green onion, minced
1 tsp chili powder
2 tbsp soy sauce

OK, first things first.  Preheat your oven to 425 degrees.   In a large bowl combine, ground chicken, sweet chili sauce, garlic, green onion, chili powder and soy sauce.  Your mixture will be VERY wet, that is just how you want it!  Set aside.  Now, when you open your phyllo dough, keep a damp cloth over the opened unused portions, they will dry out in a second!  Take one on large cutting board or your counter, lay it out, and GENTLY brush it with melted butter, working quickly, add another piece on top and repeat with butter.  Do this until you have use 3 sheets of phyllo.  Now, on the long end closest to you, take 1/3 of the chicken mixture and spread it out along the whole length of the dough.  It will be a thin line of chicken mixture but that is fine!  Now gently start to roll it up.  Work one end to the other until it is rolled into a log.  Cut in half, and then each half in half.  You will get 4 rolls from each log!  Repeat 2 more times.  You should get 3 logs, each with 3 layers of phyllo.  Got me?  Now gently place them seam side down on a parchment lined cookie sheet.  Gently brush the tops with butter.  Bake 13 minutes!

Serve these with any dipping sauce or choice of dipping sauces you love!  You might even want to double the recipe!  This will give you 12 rolls total!

My husband wants me to do this with tofu as well.  Hmmm....

Your "how did I marry someone who loves tofu and seaweed"Chefwannabe

UNstuffed Cabbage Soup

I love stuffed cabbage. I love soup.  So how about UNstuffing the cabbage and making it into a soup?  I thought it was a great idea.  And when I tasted it, I decided it was genius.  I know, I think most of my ideas are genius but, the name of this soup came from my husband.  He thinks he possibly has a future in naming my recipes permanently.   He might, but he can't know this.

We are working hard on "our"  *meaning my husband* vegetable issues.  He hates them but he has to eat them sometimes.  He keeps telling me I can't MAKE him like vegetables anymore than he can MAKE me offer to slurp down a raw oyster.  He has a point.  Hell WILL freeze over before an ANY oyster, specifically a RAW oyster ever touches these lips.  It.  Will.  Not.  Happen.  And I am perfectly fine with that.  Our taste buds are always changing and I am very good at trying things I never have liked before to see if I like them now.  But raw seafood is an entirely different animal my friends.  As I stated before.  It.  Will.  Not.  Happen.  EVER.   I take that back, I told him if he let me put makeup on him, and a wig, paint his nails and dress him like a woman, all on video for you all, I would touch my tongue to a raw oyster.  His reply?  It.  Will.  Not.  Happen.  There ya go.

As far as I can tell it appears, I won.  I got hubs to eat my soup, and he told me it was some of the best soup he had ever eaten.  It is odd, it seems of all veggies to not like, the one he doesn't mind is cabbage.  I just find it interesting.  I am not out to change him and if you don't like something you don't like it, but I DO always appreciate when he tries things and I usually appreciate that he makes me try things too. 

Anyway, I had warned you how much I loved soup and this little soup stretch will eventually pass when I have exhausted making all things into a soup if at all possible!

In our quest to eat healthier, I think that you will enjoy this completely guilt free soup, by the bowlful!  OK so you might want a little crusty bread but, I won't tell, if you won't tell!

Oh wait, I need to refill my coffee.......brb

OK back. 

You will need:
1 lb ground chicken
2 tsp garlic powder
1 tbsp onion powder
1 small can of diced tomatoes or 1 cup fresh diced tomatoes (do not drain)
5 cups chicken stock
26 ounces crushed tomatoes (this is the size my Pomi's come in, choose something close)
1 cup instant rice
1- 10oz bag of shredded cabbage or half of a large head, shredded
salt and pepper to taste

In a large pot, brown your ground chicken.  While it is browning it, add in garlic powder, and onion powder.  When it is completely browned add in tomatoes and chicken stock.  Let simmer for 15 minutes.  Add in instant rice and cabbage.  Turn your burner off and cover for 5 minutes.  Remove lid and stir to completely combine all the ingredients.  Keep warm on low while eating! 

This soup is so light yet filling with the rice.  It is perfect for a light lunch or a starter for multi course dinner.  If you are dieting (oh I hate that word) or just making lifestyle changes, this soup is a great one to add to your quick, easy, and healthy repertoire!  I made this post and it has lasted us 2 days already!  We will finish it up tonight!  Great for work lunches too.  Filling but not so heavy you are going to need to hide at your desk napping!

Enjoy this light and delicious soup my friends!

Your "never enough soup" chefwannabe

Light and Creamy Broccoli Soup

So...are ya tired of soup recipes yet?  Well, buckle up cowboys and cowgirls cause it is soup season for me!  Wait, I think I meant to SADDLE up.  Yea, saddle up.  I could live on soup, so I like to make alot of different kinds!

I am working very hard on eating more green vegetables.  Now before you go thinking, "Oh nice Chris, just drown them in cream sauce", I assure you I eat PLENTY of them fresh and raw or steamed or roasted, etc.  Anyway, everybody knows broccoli in soup should involve some kind of creamy goodness.  I did lighten it up a bit with mostly low sodium chicken stock and you can lighten it up even more using skim milk instead of half and half or cream.   I bet you don't see a single thing wrong with this soup now, do you? *wink*

In all seriousness though, if you are going to eat a cream soup, this is a darn good one that is a bit more figure friendly than probably most versions.  This is also a soup that freezes fabulously.  I mean, if you can cook it once and serve it more than once, it can't be a bad thing, right?

Here is what you will need:
3 tbsp flour
3 tbsp butter
4 cups chicken stock (use low sodium if you can)
2 crowns of broccoli cut as small as you like
3 cups of half and half (feel free to choose anything from skim milk to heavy cream)
1 cup grated Parmesan

In a large pot melt butter and add in flour.  Whisk constantly for 1-2 minutes.  Add in chicken stock starting with half of it, whisking and then the other half. 

Simmer for 2 minutes, add in broccoli and half and half.  Stir often and let simmer 15-30 minutes.  If you want it thicker simmer with the lid off and if you want it the consistency it is, simmer with the lid on. 

Just before serving, turn off your stove and add in grated parm, stir and serve!

Enjoy this lightened up version of a cream soup. Now, you get to eat MORE of it!

Your "less means more"chefwannabe

The Soup With No Name!

Funny how this happened.  I have never speed blogged before, but I wanted it written down so I thought I might as well just do it!  For those of you who do not follow on Facebook, this is how this happened.

I posted a photo of my cup of soup I was having for lunch.  People kindly said it looked good and then, they got ugly.  They started DEMANDING a recipe!  (jk jk jk)  They asked nicely for a recipe and it actually never occured to me anyone would want it.  I never really wrote it down. 

So, since I am typing up this random, completely hurried blog post, I need something in return.  I need a name for this soup!  I love it, and it is so easy, I will make it forever!  So leave a comment below, and tell me what YOU would call this soup!

For BROTH you will need:
5 cups stock  (I do half beef and half chicken but feel free to do all chicken)
1 large carrot or 2 medium
3 ribs of celery
1 onion (sm or med)
Parlsey (dried or fresh for some color and flavor, however much you like!)

In a large pot, add in stock and finely chop all vegetables.  Let simmer covered for 15-20 minutes.

For the MEATBALLS:
1 lb ground turkey or chicken
1/4 cup breadcrumbs  (fresh or dried, seasoned or not)
1/4 cup grated parmesan cheese
1 egg
1 tsp milk
1 tbsp grated onion (yes grated!)
1 tbsp dried Italian seasoning
1 tsp parsley
salt and pepper to taste

Combine ALL ingredients and roll into mini meatballs.  Bite size is best!  Bring broth to a boil and drop them one by one carefully into your soup! After they are all in the soup, cover and let simmer another 10-15 minutes.

PASTA:
I make my pasta seperate these days.  Especially if I have a huge pot of soup, I don't want the pasta to bloat or get mushy.  Gross!   I made ditalini because it is my favorite soup pasta. 

(On a side note, this is another soup that freezes gorgeously.  Freeze just the broth and meatballs, add pasta when serving!)

Enjoy!

Your "fastest typer alive"chefwannabe

Please welcome Sara from My Imperfect Kitchen.  Sara cooks meals that are fun, full of flavor and color and all around delicious.  She is a dear friend who I think you will love!  Make sure to visit her on Facebook as well!

Buffalo Turkey Burgers

We've loved these Buffalo Turkey Burgers since we first saw them in Rachel Ray's 365 Days No Repeats Cookbook. Over time, we've modified them to fit our tastes, but they're still our hands-down favorite way to make turkey burgers!

Simple ingredients make the taste of the turkey shine through. It's like Buffalo Wings on a bun! One taste and you'll be hooked too!

Start with a pound of ground turkey meat, some diced shallots, finely diced celery and a little ground nutmeg. Shhhhh, it's the secret ingredient! It adds that "this is good, but I can't quite place the flavor" element.

Yep, that's it. Just four ingredients for these fabulous burgers! Shape them into patties. A pound will make four nice patties. We only made three this time. I won't do that again, they were just too big!

We season them with McCormick Montreal Steak Seasoning and grill five minutes per side.

Now, the not-so-healthy part of this equation. Melt equal parts butter and Franks Buffalo Wing sauce in a small pan over low heat. Once everything is melted, take the cooked burgers and coat them in the hot sauce mixture. Alternately, you could grill the burgers and simple top them with Franks Hot Sauce, leaving out the butter, but really... why would you do that? Butter makes the world better.

The toppings are simple too! A bit of blue cheese dressing on the bun, lettuce and red onion. It's a Buffalo Turkey Burger after all. I think blue cheese dressing is a requirement!

Serve them with a side salad or cut up carrots and celery! Perfect for a summer night when you're craving something spicy and a plate of hot wings just won't do it.

Buffalo Turkey Burgers

1 lb. ground Turkey (I used Jenni-O)

1 large shallot, finely diced

1 stalk of celery - with the leafy tops - finely diced

1 tsp freshly ground nutmeg

2 tsp McCormick Montreal Grill Seasoning

4 TBLS butter

4 TBLS Franks Red Hot (or Buffalo Wing) Sauce

Mix the first four ingredients together in a bowl and shape into patties.

Sprinkle seasoning mix over the burgers and grill over medium heat for five minutes per side.

While the burgers are cooking, melt the butter and hot sauce together in a pan. When the burgers are finished, coat them in the hot sauce mixture.

Serve on whole wheat buns with blue cheese dressing, lettuce and red onion slices.

Enjoy!

He likes it! He likes it! Garlic Chicken w/Bok Choy Stir Fry

He LIKES it!  My husband LOVED it!

I fight a battle everyday.  It is getting, not my CHILD, but my HUSBAND to eat vegetables.  He hates them.  He can come up with all kinds of false stories of his dad making him eat vegetables.  Pffttt I say.  His dad had nothing to do with it!  He just hates them, so instead of owning it, he blames having to eat them as a kid all the time as an excuse.  I don't buy it, not for a second!

There are a few veggies he will eat.  He will eat corn on the cob, a few green beans here or there, lettuce, carrots of they are grated tiny, raw spinach as a salad and bok choy.  Well here is the deal folks, I cook veggies, ALOT.  I sit at the table and out of the corner of my eye, see him shove the veggies in his mouth and takes a big drink.  He won't chew them, he just swallows them whole.  HOW ridonkulous is this?  It ticks me off and cracks me up at the same time. 

I had bought a ton of bok choy for shrimp tacos and needed to use the rest up.  I had some boneless skinless thighs needing used so of those 2 factors this was born.  I was sure he would tell me he wasn't hungry, because he does that sometimes if he doesn't like what I have cooked.  And let me just clarify in the 12 years we have been together I don't think I have ever purposely made him a meal he didn't like.  Anyway, when I told him what was for dinner, he was all gung ho, "I love dark meat chicken and I love bok choy".  Followed by this tone of panic, asking, "how are you going to cut the carrots"?  "Are you putting ceeeeellleerryy in it"?  Oh. Em. Gee.  I informed him I wasn't "going there" and he could eat or not but it was what I was making for dinner.  I will be damned if he didn't stand and dish up his plate, picking out every green pepper and every piece of celery AND carrots since I didn't grate them.  I found it amazing he could actually pick it all out and it was fine, those are my fav's so it left more for me!  He had 2 helpings so I don't figure it was so bad.  In fact he told me he loved it and would be glad to eat it again.  I may have turned him to the veggie side!
Now that I have called out my adorable husband, let me just make sure you know how cool he really is.  He really isn't such a baby, I just like to tease him a ton about it. 
Change these veggies out for what you have on hand or need to use up!  No problemo!

Get your pen and paper here is what you need to grab at the store:

2 tbsp peanut oil
2 regular size heads of bok choy, or 6 baby bok choy. (cut up)
4 bonesless skinless chicken thighs, cut into thin strips
1 bell pepper cut into strips
2 stalks of celery cut on a diagonal into pieces
1 large carrot grated or julienned
1 cup cold water
1 tbsp cornstarch
2 tsps garlic, minced
2 tsp ground ginger
Soy Sauce

Add your cornstarch and 1 tbsp soy sauce to your cold water.  Mix completely and set aside.  Pour some soy sauce over your cut up chicken, and add ginger, toss together.  In a nonstick pan or wok, add in peanut oil.  Let it heat up about 1-2 minutes.  Add in chicken and stir. 

Spread it out into as close to 1 layer as you can and keep it moving.  You should be cooking over high heat and in order to keep it from burning keep it moving!  Saute until cooked all the way through.  Add in carrots, celery and green peppers. 

Keep stirring and add some more soy sauce over the veg.  Keep it moving guys!!  Stir fry until veggies become SLIGHTLY tender but still crisp!  Add in garlic, keep it moving! 

Look at those gorgeous greens!

After 1 minute more, add in bok choy.  It will seem like alot but it will wilt way down!  Pour over the water mixture and keep tossing and stirring!  Once bok choy has wilted down, you are ready to eat!  Serve with rice!

You know how we are about Chinese food.  Add this to our collection of great at home recipes!!!

Your "ain't ever gonna change him & don't really want to"chefwannabe