Spicy Asian Chicken Noodle Soup

Chicken noodle soup is a winter staple, but when I am not sick it is not something I have cravings for. When I had turkey leftover from Thanksgiving I wanted soup, but nothing traditional. And then one day this soup magically appeared in my google reader and all was right in the world.

This soup is an awesome take on chicken noodle soup. It is a bit spicy, but the flavor is amazing. This soup also comes together in a flash, especially if you use leftover chicken/turkey, but that's certainly not a requirement! I also added in frozen, shelled edamame to incorporate some veggies. I can't wait to make this again!

Spicy Asian Chicken Noodle Soup

Source: adapted from Joelen's Culinary Adventures, originally adapted from America's Test Kitchen

6 cups low sodium chicken broth
2 tablespoons soy sauce
2 tablespoons mirin (substitute 2 Tbls white wine and pinch of sugar if don't have mirin)
2 tablespoons grated fresh ginger
1 tablespoon Asian chili garlic sauce (or to taste depending on your preferred spice/heat level)
2 boneless, skinless chicken breasts cut into bite-sized pieces
2-3 (3 ounce) packages of dried ramen noodles
1/2-1 cup frozen, shelled edamame (optional)
3 scallions, sliced thin
1/4 cup fresh cilantro leaves, minced (I omitted)
4 teaspoons toasted sesame oil
pinch of red pepper flakes for garnish (optional)

Bring broth, soy sauce, mirin, ginger, and chili garlic sauce to a boil in a large saucepan or Dutch oven. Add the cut up chicken breasts to the pot and simmer, covered, over medium-low heat until chicken is cooked through.

Open the packages of ramen noodles and discard the seasoning packet included. Place the dried ramen noodles and edamame into the broth and cook, stirring occasionally, until the noodles are just about cooked. Stir in the scallions and cilantro and serve in bowls. Garnish each bowl additional fresh cilantro leaves and a drizzle of 1 teaspoon toasted sesame oil. If you like things on the spicy side, sprinkle a few red pepper flakes for garnish.

 Enjoy!

Carmelized Chipotle Chicken

I was not expecting to like this meal as much as I did. Traditional barbecue flavors are not something I am drawn too, however the smokey, spicy flavor of this chicken was surprisingly delicious. If you've never tried chipotles in adobo sauce I encourage you to try this recipe. The chipotles give off a smokey flavor with quite a bit of heat, but the flavor is mellowed out by the additional ingredients. I served this with simple basmati rice which also helped tame the spicy flavors.

While this dish has a couple steps and may appear time consuming, it is not all hands-on so you have the ability to get other things done while sauce simmers/chicken bakes.

Caramelized Chipotle Chicken
Source: Pink Parsley, adapted from Gourmet, September 2009

• 1.5 tbls extra virgin olive oil
• 4 large garlic cloves, thinly sliced
• 1 onion, chopped
• 1/2 cup ketchup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon packed brown sugar
• 2 Tablespoons chopped chipotle chiles in adobo
• 1/2 Tablespoon Worcestershire sauce
• 1 Tablespoon cider vinegar
• 1/4 teaspoon cinnamon
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3-4 boneless, skinless chicken breasts

Heat oil in a 12-inch heavy oven-proof skillet over medium-high heat until oil is shimmering. Cook garlic, stirring constantly, until golden, then transfer to a plate with a slotted spoon. Reduce heat to medium and cook onion until golden brown, about 15 minutes, stirring occasionally.

Preheat oven to 450.

Add the garlic and remaining ingredients, up to chicken, to skillet. Bring to a simmer, stirring occasionally, and continue cooking until sauce is slightly thickened, 15-20 minutes.

Reserve half of sauce and set aside. Add chicken to skillet and coat chicken with remaining sauce in pan. Bake chicken 15 minutes. Remove from oven and brush with reserved sauce; continue to cook until chicken is cooked through, 10-15 minutes.

Enjoy!

Pork Chops with Dijon Herb Sauce

A very simple and healthy meal that takes no time at all on a busy weeknight. These pork chops have a lot of flavor and were great served with simple buttered egg noodles.

Pork Chops with Dijon Herb Sauce
Source: Gina's Weight Watcher Recipes

• 1 tsp butter
• 4 pork chops, 1 inch thick, trimmed of visible fat
• 1/2 tsp salt
• fresh ground pepper
• 1/2 onion, chopped
• 3/4 cup fat free/low sodium chicken broth
• 1 tbsp dijon mustard
• 2 tbsp chopped fresh herbs (parsley, chives, tarragon)

In a large saute pan heat the butter over moderately low heat. Season pork chops with salt and pepper. Raise heat to medium, add the chops to the pan and sauté for 7 minutes. Flip and cook until pork chops are browned and done to medium, about 7-8 minutes longer. Remove the pork chops and tent with foil to keep warm.


Add the onion to the pan and cook, stirring until soft, about 3 minutes. Add the chicken broth and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. To serve, spoon sauce evenly over pork chops.
Enjoy!

Creamy Taco Mac

Just like Hamburger Helper, but better because you know all the ingredients. This meal is comforting, easy and delicious. We went through a phase where we made it quite often because of its simplicity, and it is a great meal for Andy to tackle when I am working late.

Creamy Taco Mac
 Source: Delish

Ingredients

1.25 lbs ground turkey
8 oz dry pasta + 1 cup reserved pasta water
1 can (14.5 oz) petite diced tomatoes
4 Tbsp mild taco seasoning
3 oz cream cheese*

1/2 cup sour cream *

salt & pepper
cheddar cheese (optional)

*you can successfully use low fat versions

Bring a large pot of salted water to boil and cook pasta per directions, reserving one cup of pasta water.
Over medium heat, brown ground turkey and drain any excess liquid. Add taco seasoning and diced tomatoes; simmer over low heat for 5 minutes. Add cooked pasta, reserved water, cream cheese and sour cream. Stir until cheeses melt and all is incorporated.  Simmer over low heat for 2-3 minutes. Season with salt and pepper as desired. Sprinkle with extra cheddar cheese.

Enjoy!

I'm back! (hopefully)

I cannot believe it has been 6 months since my last post. Since July I have finished my internship, graduated, been asked to stay on as an Associate therapist, and traveled to Dubai. Oh yeah, and I've been baking up a little man in my belly:) Now that life is settled down for awhile, I am hoping I can get back into posting about my adventures in the kitchen. In the hopes of getting back into things, the next few posts may be shorter on commentary!