Thursday, October 14, 2010

Quick Cook Chicken Soup...


Walmart carries HarvestLand chicken, a great organic substitution
 for ordinary chicken. 
{I think we have enough of our own pesky hormones raging inside our bodies, I'd rather not add more to the mix}




Although Chicago temps were in the eighties, I still made chicken soup...and a Buffalo Chicken panini. Sound good?

LawyerBoy is stopping over for dinner and I'm going to impress him with my new panini skills. I remember my mother used to flatten her famous roasted pepper sandwiches with a brick {wrapped in foil of course}. Now we have expensive panini presses...although mine isn't too impressive.






Quick Cook Chicken Soup

1# boneless, skinless chicken breasts cut in 1/2-in. chunks
1 Tbsp. oil
6 cups of chicken broth
1/2 cup chopped onion
1 tsp. minced garlic
2 cups medium egg noodles
1 cup baby-cut carrots, halved lengthwise
1 cup sliced celery
3/4 cup diced parsnips
salt and pepper
snipped, fresh dill


Heat oil in dutch oven.
Add chicken, saute until cooked through, and remove chicken from pot.
Bring chicken broth, onion, and garlic to a simmer.
Add noodles and vegetables.
Boil, uncovered, stirring often for 10 min. (until tender)
Stir in chicken, salt and pepper to taste.
Top with dill.

Serves 4



Buffalo Chicken Panini
(Cooking Light Magazine, October 2010)

1/4 cup hot pepper sauce 
I use this instead...






1# chicken breast tenders
2 oz. crumbled blue cheese
6 Tbsp canola mayonaise
8 thick slices of sourdough bread (or white)




Preheat broiler, coat broiler pan with cooking spray.
Combine 2 Tbsp. of sauce and chicken in a medium bowl, toss to coat.
Arrange chicken in a single layer on broiler pan,
 and broil for 4-5 min. on each side.
Place chicken in bowl and toss with remaining sauce.
Combine cheese and mayonnaise, 
and spread 3 Tbsp. on each of 4 bread slices.
Top with one-fourth of cooked chicken, and one bread slice.
Heat grill pan over medium-high heat
Coat pan with cooking spray,
and arrange 2 sandwiches in pan.
Place heavy skillet on top of sandwiches (or use panini press)
Cook for 3 min. on each side.
Repeat procedure with remaining 2 sandwiches.


Serves 4
(420 calories each)


I also added a slice of provolone cheese.
This probably changed the calorie count.
I don't care.


Neither did LawyerBoy...


{who refused to let me take a picture of him enjoying his sandwich.}


But he did enjoy it!







2 comments:

  1. Oh dear - these both look so very good to eat but most of the ingredients are totally unknown here in the UK.

    ReplyDelete
  2. Oh No! - I'm sorry Weaver!!
    Shall I ship you the ingredients?!

    ReplyDelete