made by Rachel

Once a week my husband and I have pizza night, and my latest favorite is Buffalo Chicken with Blue Cheese and cilantro, an idea I got from a friend during our Super Bowl party...the pizza was a pretty huge hit and while it's not healthiest choice, it is great for every once in a while!  
You will need:
Pizza dough (I have been making this recipe lately and LOVE it)
Blue cheese dressing (my favorite is Marie's if you can't do homemade)
Cilantro, chopped
Red onion, diced (as much or as little as you like)
Scallions, optional, chopped
Chicken, about two cups (I use a rotisserie chicken because I think they have the best flavor, but you can also boil a chicken breast or two, or use canned if you are in a pinch and don't mind canned chicken)
Frank's Red Hot Buffalo Sauce (about a half cup, depending on how much chicken you use)
2-3 Tbs of butter
Mozzarella cheese (again, up to you how much, I use about a cup and a half)

To make:
Pre-heat your oven to 500F and put in your pizza stone (if using).  I usually let my oven preheat while I prep everything else (chop my onion, cilantro, shred the chicken, etc.)  The dough I make says to pre-heat for about an hour before cooking your pizza.  All the while your dough should be on the counter rising.

In a saucepan, melt your butter and Franks Red hot.  Once the butter is all melted, stir in your chicken, and add more Frank's if needed.  You want the chicken to be coated but not soupy. 
Lower the oven to 425 and take out your pizza stone.  Now hopefully your pizza dough shaping skills are better than mine because my pizzas are almost never round.  They usually end up looking like I didn't try at all and just plopped the dough on the stone...but I really do try!  So stretch your dough and make the best circle you can and lay it out on your stone.  

Using a spatula, spread a thin, even coat of blue cheese dressing over the dough.  I liked to get the dressing even on the crust parts for extra flavor.  Now spread your chicken pieces all over, then cheese, then onions.  
Bake your pizza at 425F until the edges are golden brown (or darker if you like super crunchy pizza crust!).  Remove from the oven and keep the pizza on the stone for a few minutes until the cheese sets and it's ready to cut.  
Sprinkle with chopped cilantro and serve...and do yourself a favor and don't eat the whole pie - you will want to!! 
 

By Rachel

This soup is AWESOME!!  Seriously.  It's so full of flavor and it's pretty simple and quick to make - making it a for sure soon to be household staple!  I would highly recommend using a rotisserie chicken because the chicken in this soup was SO tender and tasty.  It's 10am as I write this post and I am honestly counting down the hours until I can have it again for lunch!
You will need:
3 Tbs olive oil
3/4 cup onion, diced small
1 jalapeño, diced and seeded
3 garlic cloves, diced small or put through a garlic press
2 15 oz cans of diced tomatoes with chilies
6 cups chicken broth
1 1/2 Tbsp cumin
1/2 Tbsp chili powder
1/4 tsp cayenne pepper (start with a pinch then add more to your preference of spiciness)
1/2 tsp paprika
1-2 cups cooked rice (depending how thick or thin you like your soup - I used 2 cups)
2 -4 cups cooked chicken (I used one of those store bought rotisserie chickens because they are EASY, have so much flavor and you can make a big ol' pot of stock from the leftovers.  But if you don't want a whole chicken you can boil 2-3 chicken breasts and then shred with a fork - but seriously, a rotisserie chicken is the same price if not cheaper and sooooo much tastier! OR if you are handy and talented like Miranda, you can make your own whole chicken!)
S&P
Optional but HIGHLY Tasty Toppings: 
Cilantro
Avocado
Shredded cheddar cheese
Sour cream
Lime wedges

To make:
Chop up your onion and add to a pot with 3 Tbs olive oil and cook about 3-5 minutes until tender.  While that's cooking, cut up your jalapeno and put your garlic through your press and add both to the onions.  

Then add your cans of tomatoes to the pot along with 6 cups of chicken broth.  Next add the cumin, chili powder, cayenne, paprika and season to taste with S&P.  Bring this to a boil, cover and simmer for 15 minutes.

Finally, add your chicken and rice and cook another 5 minutes.
Serve with a dollop of sour cream, some chopped avocado, chopped cilantro, a sprinkle of shredded cheddar and a spritz of lime juice.  Don't skimp on the topping, they all add a little something something to bring out all that tastiness!

YUM!!  
 

By Rachel

I have made this dinner 3 times now because my husband claims that it's the best thing I have ever made!  It has great flavor due to the sun-dried tomatoes  and fresh basil - not to mention the super creamy sauce and homemade pasta...ok fine EVERYTHING about it is pretty awesome - give it a try!
I separated out the ingredients so you can make just the Alfredo Sauce if you want.  I made the homemade pasta first, then tossed it in the Alfredo Sauce, then topped it with Basil Grilled Chicken, minced sun-dried tomatoes, fresh chopped basil, and fresh grated Parmesan.  This sauce would be delicious on it's own, but is super delicious with those toppings!

Serves 4


Alfredo Sauce Ingredients:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmesan
Freshly cracked black pepper (regular pepper is ok if you don't have fresh)
Prepared Pasta (any thick pasta will do - click here for the homemade pasta recipe!)

Grilled Basil Chicken Ingredients:
2 chicken breasts, each sliced in half (lay the chicken breasts flat and slice horizontally so you have four thin/flat pieces to grill)
1/2 cup chopped fresh basil
Olive oil (enough to coat the chicken and make the basil stick)
Salt and Pepper (preferably cracked pepper)

Toppings:
Sun-dried tomatoes, about 1/4 cup after chopped really small/fine
Fresh Basil, about 1/4 cup after chopped 
Fresh Parmesan cheese, grated over top of each plate of pasta

To make:
First, marinate your chicken in olive oil, salt and pepper and the 1/2 cup of chopped basil.  I use a LOT of pepper - the mixture of cracked pepper and basil make a crusty coating when the chicken is grilled.  I like to marinate for at least 20 minutes before cooking.

Chop your sun-dried tomatoes and basil and grate your cheese while the chicken is marinating.


Grill your chicken.  While your chicken is grilling, cook your pasta and prepare your Alfredo sauce.

To prepare Alfredo sauce: 
Heat heavy cream over low-medium heat in a deep saute pan.  Add butter and whisk gently to melt.  Sprinkle in Parmesan cheese and stir.  Your sauce should thicken slightly - if it does not thicken enough to your liking, add more cheese.  Be sure to keep stirring so the cheese and cream don't burn.  Season with freshly cracked black pepper. 

Add your cooked pasta to the pan with your sauce, gently tossing to coat the noodles.

Slice your grilled chicken and serve each plate with noodles, grilled chicken and a sprinkle of sun-dried tomatoes, basil and fresh Parm.  Mmmm!
 

By Emily

There seem to be a lot of similar recipes for Chicken Rollatini or Stuffed Chicken, but I can say this one (taken from a few put together with scallions since I LOVE scallions) really rocks.  It's sooo tasty and I have heard that even if you're not a mushroom lover, you'll still dig this sauce.  It takes a little TLC to make, but well worth it!  It's great the next day reheated too.  Enjoy
You'll Need:

4 boneless skinless chicken breasts
S & P to taste
2 Tbs flour, + 2 Tbs flour for the sauce
1 Tbs butter + 3 Tbs butter for sauce
2 garlic cloves, minced + 1 for the sauce
1/2 cup fresh basil chopped
4 thick slices of fresh mozzarella
2 eggs
1/2 cup Italian seasoned breadcrumbs (or you can crush up some flavored croutons)
6-8 oz mushrooms sliced into small pcs (white button or baby bella work well)
4-6 scallions, chopped small (if you don't have scallions you can use leaks, onions or shallots; I have made with all and it's still good)
2 cups chicken broth
1/2 cup heavy cream
*Pasta or rice to serve on the side

Serves about 4, or 2 people and lunch the next day.
To Make: 

Wash the chicken breasts and pat dry. Put the chicken, in a zip lock bag or between plastic wrap and pound with a meat mallet or you can use the side of a plate.  You want the chicken to spread out to almost double the size and become more tender and easy to work with.   Sprinkle with salt and pepper and 2 tablespoons of flour.

Saute the garlic in butter for about a minute and then add the chopped basil and let heat for about 2 minutes until wilted. 
Spread this mixture over each chicken breast and top with a healthy slice of Fresh Mozzarella cheese.  Roll the chicken up and secure with toothpicks or turkey pins.
Beat the eggs in a small bowl, and have the breadcrumbs ready in a second bowl.  

Dip the rolled chicken breasts in the egg, then the breadcrumbs, and arrange on a baking sheet.

Bake at 375' for about 40 minutes or until lightly browned on top and mozzarella oozing out the sides is toasty and bubbling.  
While this is baking, make the mushroom gravy:

Heat 3 tablespoons of butter over medium heat in a large saute pan (that has a lid to use later).  Add mushrooms and cook until they are browned.  Add minced clove of garlic, scallions and a sprinkle of S & P.  Cook for 2-3 minutes, but stir so you don't let the garlic burn.  
Add 2 tablespoons of flour and let brown for 2 minutes, then add 2 cups of chicken broth and stir stir stir.  Sauce will thicken now, about 5 minutes or less.  Then add cream and stir some more until it becomes less white and more of a brown creamy sauce, about 3 more minutes.  Add chicken to this pan, spoon sauce over each chicken rollatini, cover the pan, and let it sit until you are ready to serve (turn heat off).  This is good with pasta or rice.
 

By Emily

A friend verbally told me how to make this the other night at a girls-only "Passion Party."  Being in my 3rd trimester of pregnancy, the only passion I was feeling that night was towards food.  This was so tasty and it's really so quick and easy!
Serves 2-4 if this is the only appetizer you have out

You'll Need:
1 12.5 oz can of Chicken Breast in water, OR you can use fresh chicken that is boiled until very tender and shredded apart
3/4 c. Sharp Cheddar (grated)
1/2 c. Ranch Dressing (I used Hidden Valley Ranch)
3 TB Hot Wing Sauce (generic brand is fine, mild or hot as you like)
1 bag of tortilla chips or pita chips for dipping
Preheat oven to 375'

Open the can of chicken and drain the juice (as if you are preparing tuna fish salad).  Put the meat in a medium sized bowl and break up the lumps with a fork.  

Add the rest of the ingredients to this bowl - except the chips - and incorporate thoroughly.  
Put the mixture into a ceramic ovenproof bowl or you can use a glass pie dish. 
Cook in the oven for approx 35 minutes, until top is lightly browned and bubbling.

Let stand for a few minutes since it will be very hot.  Serve immediately with chips.
Notes: If you need to prepare ahead, cover with plastic wrap and fridge before cooking and serving.  Then add about 10 minutes to the cooking time since it will be cold.  You can make it a day in advance but cook it just before serving. 
 

By Emily

This originally came from a recipe from The Complete Cookbook, but I have made it many times and every time it changes a little according to what veggies I need to use up (usually right before I have a co-op produce pick up and realize I didn't use us the last pick-up's veggies....)  and sometimes I make it with one of those rotisserie chickens that we only half ate and I don't want to waste.  Every time it's delicious!  It is hearty enough for a meal, especially if you serve it with a loaf of fresh bread, toasted with butter of course.  Yum!  

You will need for the stock:


2-3 lb whole chicken (this time I used a cooked rotisserie chicken from the supermarket)
2 carrots
2 celery sticks
1 onion
Handful of fresh parsley sprigs
2 bay leaves
1 tsp of whole peppercorns
2 tsp salt

Roughly chop all veggies above and place all above ingredients in a large soup pot with 4 liters of water.  Bring to a boil and then simmer 1 hr (with lid on).  Skim surface if it gets oily.  Allow to cool for 1/2 hr, then strain and save the liquid and the chicken.  Remove the meat from the chicken and place aside with the strained broth.

What you'll need for the soup:
4 Tbls butter2 Tbls flour3 small potatoes, diced1 pumpkin squash, diced3 carrots, cut into small thin sticks2 small onions, diced (recipe asked for a leek but I didn't have this)4 small celery sticks, cut into small thin stickslarge handful of green beans (I used a cup of frozen peas b/c that's all I had)I added a cup of frozen corn too b/c I wanted to get rid of it1 head of broccoli, chopped up1 pkg of frozen or fresh spinach leaves1/4 cup fresh parsley1/2 cup 1/2 & 1/2 or cream
Using the same pot, heat the butter over medium heat and when foaming/bubbling, add flour and whisk while cooking for a minute.  Stir in the reserved stock slowly.  Bring to a boil and then add the potato, pumpkin and carrot and simmer for 5-10 minutes.  Add onion (or leek), celery & beans (or peas) and corn if you are using that, and cook 5 minutes, then add the final veggies that cook fast like broccoli & spinach.  If using frozen spinach, give it some extra time to come to a simmer again.  Finally add the chicken, cream and chopped parsley just before serving.  You'll need to season with garlic salt (or regular if that's all you have) and fresh ground pepper.
 
This is a quick, light and relatively healthy recipe I adapted from Real Simple magazine.  I used chicken breasts rather than bone-in, skin-on chicken (because my husband as a funny aversion to eating things "with bones") and I modified the cabbage slaw to my taste buds after thinking it had way too much lime in it.  Here is my version that we were pretty happy with - enjoy!
Here is what you'll need to serve 2-3 people (my husband and I ate plenty and had a little leftover):


3 Tbsp plus 1 tsp brown sugar
2 Tbsp soy sauce
4-6 Tbsp fresh lime juice
2 large chicken breasts, sliced in half (so you have 4 thin fillets)
1 small package of coleslaw mix (or create your own with 1 large shredded carrot and about 1 cup each of shredded red and green cabbage)
2 scallions
1 Tbsp chopped or zested ginger
1 Tbsp canola oil
1 tsp sesame oil
1 Tbsp mayonaise
Salt and Pepper

Directions:
Whisk together 3 Tbsp of brown sugar, soy sauce and 3 Tbsp of the lime juice.  Prepare your chicken breasts and marinate in this mixture for at least 30 minutes or up to a few hours, turning occasionally if the liquids so not cover the chicken completely.  

Heat oven to 400F.  Place chicken in a baking dish, pouring the marinade over the chicken breasts and bake until inside of chicken registers between 170-180 degrees - about 30 minutes.  Every 10 minutes, turn the chicken over to make sure each side is evenly cooked and the chicken doesn't dry out.  
Meanwhile, whisk together the ginger, canola oil, remaining tsp of brown sugar, mayo, and sesame oil in a bowl.  Slowly add the remaining lime juice, tasting to make sure you don't add too much like I did!  Season with salt and pepper.  Chop up the scallions and toss into the liquid mixture with the cabbage mix.
Once the chicken is done, plate and serve with a little of the chicken juices poured over top.

Enjoy!
 

Recipe from Rachel, photos by Emily

I got a little carried away when planting tomatillos this summer and after making two large batches of Salsa Verde I decided to look for some other tomatillo recipes.  I found this recipe in Cook's Illustrated and altered it a bit to fit with what I had to contribute from my garden.  This dish fed us for one large dinner and multiple lunches afterwards.  I hope you like it as much as we did!
What you'll need:
4 tsp vegetable oil
1 medium onion chopped
3 garlic cloves minced or pressed, separated
1 tsp ground cumin, separated
1 1/2 cups chicken broth
2-3 boneless/skinless chicken breasts
16-20 medium tomatillos, about 1.5 pounds, or three 11 ounce cans
4 jalapenos, seeded (save the seeds to add spiciness)
1 1/2 tsp sugar
Pepper
1/2 cup chopped cilantro
Juice of one lime
2 cups grated cheddar or monterey jack cheese
12 flour tortillas (corn tortillas can be substituted)
2 scallions chopped for garnish (optional)
sour cream for garnish (optional)

Directions:
Set oven to broil and position oven racks to top level.  In a medium saucepan heat 2 tsp of oil over medium high heat, add onion and cook about 6-8 minutes until golden.  Add 2 cloves of the garlic and 1/2 tsp cumin, and cook for about 30 seconds more.  Lower heat to low and stir in chicken broth.  Add the chicken, cover and simmer until chicken is 160 degrees inside, flipping once (about 15-20 minutes).  Remove chicken from pan and let cool.  Drain the liquid from the pan and reserve the onions for later.

Cut tomatillos and peppers in half and toss with 2 tsp oil.  Arrange on a baking dish lined with foil, with the skin side up.  Broil until veggies are starting to blacken, about 7 minutes.  Take veggies out of the oven and reduce the oven to 350F.  
Let the veggies cool, then put in food processor or blender along with their juices, 1 tsp of sugar, 1 remaining clove of garlic, lime juice, 1/2 tsp of cumin and 1 tsp of salt.  Process until slightly chunky, and season with more sugar, pepper, jalapeno seeds and additional salt, if desired.  Set aside.
Working on a cutting board, use two forks to pull apart the chicken breasts into shreds of meat.   Run a knife through it when your done to make sure it's all in bite size shreds/pieces.  Combine the chicken with the cilantro, 1 cup of cheese, onions from before and a pinch of salt.  
Smear about 1 cup of the tomatillo sauce in the bottom of a 13x9 inch baking dish.Warm the tortillas in the oven for about 3 minutes, being careful not to make them too crispy, otherwise rolling up your enchiladas will not work.  When your done warming them, increase the oven to 450F.  Work with one tortilla at a time, spread about 1/3 cup of the filling in the center of the tortilla, roll it up, and place seam-side-down in the baking dish.  Continue this until all the tortillas have been used up.  Pour the rest of the tomatillo sauce over the tortillas in the baking dish, being sure to cover each one at least a little.  Sprinkle the rest of the cheese over top of the enchiladas.  Bake for 15-20 minutes at 450F.  Serve with scallions and sour cream and ENJOY!!
Notes: If you don't have fresh tomatillos, or can't find them in the store, you can definitely substitute them for canned ones.  Cook's suggests 3 11-ounce cans of tomatillos to sub for the 16-20 fresh ones.