Bistro Turkey on Sourdough

Bistro Turkey on Sourdough

What You'll Need (for two sandwiches)

Loaf of Sliced Sourdough Boule

1/2 Lb Oven-Roasted Turkey Breast, Sliced Thick

4 TBS Cream Cheese

1 Lare Garlic Clove, Minced

3 TBS Olive Oil

2 TBS Balasic Vinegar

1 TBS Stone Ground Mustard

1 TSP Brown Sugar

1 Thinky Sliced Roma Tomato

1/2 Thinky Sliced English Cucumber

2 Cups Power Greens

6-8 Stems of Fresh Dill Weed

Preheat oven to 400.

In a small glass bowl, combine 1 large minced garlic clove and two TBS of olive oil. Microwave for 30 seconds.

Remove garlic and olive oil from microwave and brush four slices of sourdough (just one side) with the garlic oil and place on a baking sheet oil side up. Put in oven for 5-8 minutes or until the bread is crispy, but not burnt.

While the bread is toasting, combine one TBS of olive oil, two TBS of balsamic vinegar, 1 TBS of stone ground mustard and 1 TSP of brown sugar in a small gown and wisk until blended.

In a bowl, toss two cups of power greens with about 1 TBS of the dressing mixture. Set the rest aside in case you would like more with sandwich. 

Soften the four TBS of sour cream in a bowl, in the microwave for about 8-10 seconds. Remove and add a pinch of salt and a bit of the remaining garlic oil you used to brush the bread. I try to get all the garlic chunks in the cream cheese and mix well.

Once bread is toasted, remove from oven. Spread the cream cheese mixture on one slice of bread. Top with the dressed greens, a few slices of turkey, sliced tomato, cucumber and 3-4 stems of dill. Top with the other slice of bread, and sprinkle with sea salt. Cut in half and serve.

Enjoy!

Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup

What You'll Need:

1 Small Rotisserie Chicken, pulled and shredded white and dark meat

8 Cups Chicken Stock

4 Cans White Northern Beans, drained and rinsed 

2 Poblano Peppers, seeded and chopped

1 Large Jalapeño, seeded and chopped

1 Red Pepper, seeded and chopped 

1 White Onion, chopped (save a third for garnish)

2 Garlic Cloves, minced 

Cumin

Chili Powder

1 Freshly Ground Dried Chipotle Pepper

2 Tbs Corn Meal

1 Tsp Corn Starch

Salt

Cilantro, chopped 

Sour Cream

Olive Oil

In a large dutch oven, sauté on medium heat your chopped poblano peppers, jalapeño pepper, red pepper, white onion and minced garlic in 2 tbs of olive oil for 2-3 minutes. Add in 1 tsp of cumin and red chili pepper each, along with the freshly ground dried chipotle pepper. Stir and cook for another 1-2 minutes on medium heat to brown up the veggies in the seasoning.

Fold in shredded chicken and cook for another 3 minutes. Add in more cumin and chili pepper, along with salt to taste. 

After 3 minutes, add in white beans and chicken stalk and bring to a high simmer for 10 minutes. Reduce heat and stir in 2 tbs of corn meal and 1 tsp of corn starch. Cook on low for another ten minutes. If you like it spicy, add in some cayenne pepper. 

Garnish with fresh cilantro, fwhite onion, sour cream and more freshly ground chipotle pepper.

Serve with quesadilla points. Enjoy!

Thai Chicken Soup

Thai Curry Chicken Soup

What You'll Need:

8 Cups Chicken Broth

2 15 oz. Cans Coconut Milk

1 4 oz. Jar Red Curry Paste (I use about 3 oz)

1 Small Roasted Chicken from the Deli (pull both the white and dark meat into medium shredded pieces)

6 Large Baby Bella Mushrooms (stems removed and thinly sliced)

3 Large Carrots (thinly sliced)

1 Red Pepper (thinly sliced)

1 White Onion (thinly sliced)

1 Package of Pad Thai Rice Noodles

1 Whole Lime

Fresh Chopped Cilantro for Garnishing

Red Chili Pepper

Thai Basil (optional - has a black licorice taste)

In a dutch oven, bring the chicken stock and coconut milk to simmer - not quite a boil (about five minutes). While the base is heating up, slice up your vegetables.

Once simmering, add in about 3/4 of your 4 oz. Jar of red curry paste and mix thoroughly. Add in your sliced carrots, mushrooms, red peppers and onions.

Let simmer on high for 15 minutes. Meanwhile, pull the chicken from your store-bought roasted chicken and chop your cilantro. 

After 15 minutes, add in the chicken, rice noodles and the juice of a freshly squeezed lime. At this time I added in a half teaspoon of red chili pepper flakes and a half teaspoon of Thai basil as well. If you don't have either, don't worry. The red chili pepper flakes simply add heat, and the Thai basil adds a soft and very mild licorice note.

Let simmer for 8-10 more minutes. Check that the chicken is warmed through and the noodles are soft.

Serve in a shallow bowl and garlish with chopped cilantro and lime slices. I always add more red chili pepper flakes because the spicier the better.

Enjoy!

Chicken and Cream Cheese-Stuffed Poblano Peppers

Chicken and Cream Cheese-Stuffed Poblano Peppers

What You'll Need (For 3-4 people)

Shredded Chicken from One Small Roasted Chicken (Both White and Dark Meat) - I slow-roasted a small, organic chicken stuffed with onion, garlic and cilantro, and rubber with cumin, cayenne pepper, sea salt am pepper. You can pick up already-roasted chickens (even organic at Kroger) for about $10-$12. The shredded chicken should equal about 2.5-3 cups of chicken. 

2 Packages Cream Cheese

1/2 Cup Sour Cream

1 Chopped Yellow Onion

1 Bag Organic White Sweet Corn

6 Large Poblano Peppers

Shredded Monterey Jack Cheese

For the Sauce:

2 Cans Tomato Paste

1/2 Cup Water

1/4 Cup Minced White Onion

1 Deseeded and Minced Jalapeño Pepper

1/2 Tsp Chipotle Chili Pepper Powder

Sea Salt & Black Pepper

On a heavy grill pan over a high flame, char your poblano peppers on each side for about 1-2 minutes until the outside starts to brown. Remove poblano peppers and place into a sealed plastic freezer bag for ten minutes. This will draw out moisture.

While poblano peppers are cooling in the plastic bag(s), sauté the chopped yellow onion in a bit of olive oil until al Dente. Then, add in 1 bag of thawed organic sweet corn and cook until heated through. 

Add onion and corn mixture to a bowl with two packages of cream cheese, 1/2 cup of sour cream and 2.5-3 cups of shredded chicken.

If you need to, pop the bowl into the microwave for 30 seconds at a time to soften the cream cheese. But, the hot onions and corn should do it.

Mix thoroughly and set aside. 

Remove your poblano peppers from the plastic bags and make a 3" long slice down the middle of each pepper. With a small teaspoon, do your best to remove the seeds and insides.

Using the same teaspoon, fill each pepper with the cheesy chicken mixture. 

Place the stuffed peppers slit-side up into a greased baking dish.

In a small pan, combine two cans of tomato paste, 1/2 cup of water, 1/4 cup of minced white onion and minced jalapeño pepper. Cook over medium heat and wisk until creamy. Add in more water if sauce is too thick. Add in 1/4 tsp of chipotle chili powder and a pinch of sea salt and pepper. Add in more to taste of necessary. This sauce should be smokey and a hint of spicy. 

Top your peppers with your sauce and sprinkle with shredded Monterey Jack cheese.

Bake uncovered for 30 minutes at 400 degrees.

Serve and enjoy!

Fresh Orange-Ginger Chicken Fried Rice

Fresh Orange-Ginger Chicken Fried Rice

What You'll Need

2 Cups Fresh Broccoli Florets

1 Chopped Red Pepper

1 Chopped Red Onion

5-6 Chopped Asparagus 

1 Chopped Carrot

2 Chicken Breasts, Cut into 1" cubes and pan-cooked

2 Finely Chopped Garlic Cloves

2 Cups Day-Old Cooked Jasmine Rice

1 Orange

Ginger Root

Low-Sodium Soy Sauce

Chopped Cilantro

Red Pepper Flakes

Olive Oil

Sea Salt

Before anything, get a zester or cheese shredder and zest the skin of an entire small orange. Also, zest about 1.5 TBS of ginger root. Set aside.

In a large non-stick pan, pan cook your diced chicken with a little olive oil until cooked through. Transfer chicken to a bowl and set aside.

In the same pan, add a little more olive oil (maybe a teaspoon) and sauté the broccoli, red pepper, red onion, carrots and asparagus for about 5 minutes or until al Dente. Then, add in the chopped garlic and sautéed until cooked through. I do this because I don't like to over cook my garlic. 

Add chicken back to mixture along with 2 tbs of soy sauce and orange and ginger zest. Toss together. Then, cut your orange in half and squeeze in juice from one of the halves.

Slowly add in your day-old jasmine rice and add in another Tbs of olive oil. Toss mixture carefully as you add in the rice so rice warms evenly, and picks up all the yummy zest.

Add in sea salt, more soy sauce and zest to taste.

Serve with a sprinkle of fresh cilantro and red pepper flakes.

If you'd like, add in a fried egg for even more flavor!

Enjoy! 

Bitesize Tomato Pizzas

Bitesize Tomato Pizzas

What You'll Need

4-6 Round Tomatoes (I used tomatoes off the vine from my neighbor's garden)

Shredded Asiago, Romano or Parmesan Cheese (I used a mix of all three)

Chopped Black Olives (You could leave these off if you're not an olive fan)

Fresh Basil

Sea Salt

Preheat your oven to 400 degrees. On a cutting board, slice your fresh tomatoes in 1/3" slices and place on a baking rack placed over a foiled baking pan. Your tomatoes and cheese will drip in the oven, so foil helps with easy cleanup!

Top each tomato solve with a pinch or two of breeze asiago, Romano or Parmesan cheese. 

Bake for 20 minutes at 400 degrees or until cheese starts to lightly brown. Remove from oven.

Sprinkle with fresh sea salt. Top each tomato with 1/4 teaspoon of freshly chopped black olives. 

Top with fresh basil and enjoy!

Spicy Creole Quinoa with Red Beans

Spicy Creole Quinoa with Red Beans

What You'll Need:

2 Cups of Cooked Quinoa (I use Simple Truth Organic Quinoa cooked with organic chicken stock)

1 Can Organic Red Beans, Drained

1 Can Organic Chopped Tomatoes

1 Small Green Pepper, Finely Chopped

1/4 Medium Red Onion, Finely Chopped

1 Small Garlic Clove, Finely Chopped

2 Tbs Dulcet Creole Spice (Fresh Market)

1/4 Tsp Red Chili Pepper

1 Tbs Olive Oil

Dash of Sea Salt

1/3 Cup Chopped Arugula

In a large skillet, heat a tablespoon of olive oil and sauté red onions, green pepper and garlic for about 1 minute at high heat. Reduce heat and add in red beans and chopped tomatoes. Simmer the mixture for about 5 minutes and medium to low heat. Add in two table spoons of creole spice and 1-4 tsp of red chili pepper.

 Mix well and simmer until mixture is cooked through and bubbling. 

Remove from heat and fold in cooked quinoa and a dash of sea salt.

Serve tipped with freshly chopped arugula - it is a nice compliment and takes a little edge off this deliciously spicy dish.

Enjoy!