Warm-up with a hearty bowl of chicken rotini soup. This soup utilizes a store-bought rotisserie chicken to make the stock from scratch and vegetables you have on hand adds the heartiness to this soup!

Chicken Rotini Soup

Today, happens to be national noodle day. I know, another food holiday. But there is one thing I love in life it’s pasta. I can’t give it up. I try to only eat it once a week, but I’m addicted to it. So in ode to national noodle day I’ve teamed up with a few of my blog friends to share a noodle related recipe (scroll to the bottom of this post to see all the bloggers participating). What better way to celebrate than with a big ‘ol pot of Chicken Rotini Soup.

Chicken Rotini Soup

It’s finally starting to cool down here. And when I say cool down I mean like the 70’s and 80’s. Although it was in the 60’s yesterday morning! It felt amazing. I know, stop rolling your eyes for all you reading in area’s of the world that are much cooler than our Florida “Fall” weather. The cool breeze calls for a big pot of chicken rotini soup! Nothing beats homemade soup. No can will ever replace a homemade pot of soup in my opinion. All of the soups I make take anywhere from 30 minutes to an hour. That’s it. This soup only takes 30 minutes,  and then I have an entire pot of soup that last me throughout the whole week. I love to eat soup for lunch or a small bowl before dinner. Especially if I know in advanced that my husband is gonna be late getting home. I like to eat dinner with him. So to hold me over I’ll warm up a small bowl of soup.

Chicken Rotini Soup

To make this soup gluten free just omit the rotini noodles (I know that kind of goes against national noodle day, but if you can’t eat the gluten I totally understand)! Looking for other noodle recipes? Check out all of these recipes.

Katie Original Recipe

Chicken Rotini Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10

Chicken Rotini Soup

Ingredients

  • 1 cooked rotisserie chicken (breast meat removed)
  • 2 cups baby carrots
  • 6 celery stalks, chopped
  • 1 onion, quartered
  • 1/4 cup fresh dill and parsley, lightly packed and kept whole
  • 1 tablespoon of salt
  • 1 teaspoon black pepper
  • 1 tablespoon maggie seasoning sauce
  • 2 chicken boulion cubes
  • 10 cups water
  • 2 cups cooked rotisserie chicken, shredded
  • 1 14oz. can diced tomatoes with juice
  • 1 teaspoon each, dried parsley, dill, and chives
  • 2 cups, fresh spinach, chopped
  • 1 tablespoon salt (for pasta)
  • 4 cups dried rotini pasta

Directions

  1. In a large 6-quart french oven place the cooked rotisserie chicken in the pot. Followed by carrots, celery, onions, fresh dill and parsley, salt, black pepper, jaggies seasoning, chicken bouillon cubes, and 10 cups of water. Bring to a boil and then simmer for one hour.
  2. Using a strainer over a large bowl carefully begin removing the chicken Once you've removed all the chicken from the pot begin sifting through the chicken pulling meat off the bones. The chicken will essentially fall apart in the strainer. I placed all the chicken in a bowl, shredded and at that time looked for any tiny bones that might have slipped through. Discard the carcass and place the shredded chicken back in the pot. Then pour in any broth that might have been captured in the bowl under the strainer. Add a can of diced tomatoes, the dried parsley, dill, and chives, as well as the 2 cups fresh chopped spinach. Mix and set to the side. *The spinach will begin to wilt due to the heat of the soup.
  3. In a separate pot bring water to a boil for pasta. Add one tablespoon salt and once the water comes to a boil cook the rotini pasta. Cook for 10 minutes on high heat. Drain and set pasta to the side.
  4. Ladle chicken soup into bowls and top with a few spoonfuls of rotini pasta. Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.

Notes

Cook pasta separately to help stretch the pot of chicken soup further. Add pasta into each bowl as you ladle soup. Store pasta and chicken soup separately to maximize chicken broth.

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National Noodle Day - 12 Amazing Noodle Recipes

Check out all the other national noodle day recipes:

Domestically Speaking

Redhead Can Decorate

Town and Country Living

Yesterday on Tuesday

Cupcakes and Crinoline

Yellow Bliss Road

Setting for Four

Bombshell Bling

Clean and Scentsible

My Uncommon Slice of Suburbia

The Lily Pad Cottage


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Let your slow cooker do the work for dinner tonight. Use up leftover shredded chicken taco meat and rice and stuff bell peppers!

Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

As we end taco week, I leave you with a stuffed pepper recipe! I love making stuffed peppers. It’s a great way to use up leftovers and incorporate more vegetables into your meal. This recipe is gluten free and made in the slow cooker. It’s similar to my Chicken Enchilada Stuffed Peppers, but this time I use leftover shredded chicken taco meat and white rice as well as fresh tomatoes and sliced olives to give a taco taste, but in a bell pepper!Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

I love making stuffed peppers in the slow cooker.  Some might find making stuffed peppers a daunting task, but it doesn’t have to be. By placing water at the bottom of your slow cooker it steams the bell peppers making them fork tender at every bite. I paired these Slow Cooker Shredded Chicken Taco Stuffed Peppers with fresh slices of avocado, homemade salsa, and sour cream. My trick to the tiny thin lines of sour cream. Place a spoonful of sour cream in a ziplock sandwich bag. Cut a tiny hole in one corner and use pipe on the sour cream. It looks super fancy and you’ll use half the amount of sour cream you normally would use for a recipe!

Katie Original Recipe


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Shredded Chicken Taco Flatbread

Welcome to taco week! All week long if you search by the hashtag #tacoweek you’ll find a wide-variety of taco inspired recipes. Since I love tacos and Mexican food in general I knew I had to participate. I’m going to share some non-traditional style taco recipes this week and one that is semi-traditional. Today, I’m sharing a flatbread recipe. Wait, what? I’m sure your asking yourself  “how is that taco like…” well because I’ve turned all my favorite taco ingredients into a flatbread.

Shredded Chicken Taco Flatbread

I love turning leftovers into an entirely new meal. What’s not to love about having food already cooked, and simply waiting for you to eat it in your refrigerator. So when I have leftovers whether purposefully done (like I did for this recipe) or just laying around I like to get creative. I love making flatbreads. I feel like I can always have an easy go-to lunch when I have flatbreads on hand. So when I had leftover shredded chicken for taco’s in the refrigerator, I knew I wanted to make a Shredded Chicken Taco Flatbread.

Shredded Chicken Taco Flatbread

For this flatbread, I used Cabot Pepper Jack cheese. It gave the flatbread a nice zippy taste and worked perfectly with the other flavors of the flatbread. Whenever I make flatbreads I always make sure I reheat all the leftovers before I bake the flatbread. Sometimes I find that if I don’t do this that my flatbread looks hot and bubbly but it’s really still cold in one of the many layers. I also love using hot items and then topping with cold crisp items like freshly diced tomatoes, shredded lettuce and a drizzle of cold sour cream. If you don’t have sour cream on hand definitely try using Greek yogurt. You will never know the difference.

Katie Original Recipe

Shredded Chicken Taco Flatbread

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: 1

Shredded Chicken Taco Flatbread

Ingredients

  • 1 Flatout Flatbread
  • 3 tbsp whipped cream cheese
  • 1/4 cup refried beans
  • 1/4 cup (leftover) shredded chicken
  • 1/4 cup pepper jack cheese, shredded
  • 3 tbsp diced tomatoes
  • 1 tbsp cilantro
  • 1/4 cup lettuce, shredded
  • 2 tbsp sliced olives
  • 1 tbsp sour cream

Directions

  1. Pre-heat the oven to 400 degrees Fahrenheit. Once the oven is preheated then pre-bake the flatbread for 2 minutes.
  2. Once the flatbread is pre baked then layer on the cream cheese, followed by refried beans, shredded chicken, and pepper jack cheese. Bake the flatbread for 7 minutes. Then top with diced tomatoes, cilantro, shredded lettuce, sliced olives, and sour cream. Serve immediately.

Notes

To ensure the flatbread is piping hot I always pre-cook my leftovers before applying to the flatbread. Make sure you prep the tomatoes, lettuce, etc while the flatbread is baking in the oven.

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Juicy and flavorful chicken and green olive filling make these homemade chicken empanadas irresistible!

Chicken Empanadas

I love a good empanada! I just started eating empanadas over the past decade. Whenever I go to Whole Foods or even the grocery store (yes, they sell them in our warm food case at the bakery) I typically grab a chicken and spinach empanada! I’ve never made them at home; however, my mother in-law has made beef empanada’s a few times. When we were planning my brother in-laws birthday last month we decided we would server chicken and ground beef empanadas for a light lunch as well as my homemade salsa and a seven layer dip. The empanadas made for  a perfect lunch and we happened to have quite a few leftover. We made 3 dozen. Two dozen beef and one dozen of the chicken empanadas. I was tasked with making the filling. I grabbed cooked rotisserie chicken meat (there I go again with the rotisserie. If your not embracing the rotisserie chicken you need too!), some of my favorite spanish spices, and a few large green olives. I just so happened to make enough filling for one dozen empanadas. It was fate. And boy were they flavorful!

In case you’ve never made chicken empanadas I have a few pictures on how to make them. They are so easy to make and best of all you can prep them ahead of time and fry them right before your about to eat.

Chicken Empanadas

I use pre-made empanada dough found in the freezer section. You will want to defrost them in the fridge the day before. Place 1-2 tablespoons of chicken filling in the middle of the empanada dough disc.

Chicken Empanadas Then fold the empanada in half like the photo above. (My mother in-law, Linda, is my hand model for these photos!)

Chicken Empanadas

Then, use a fork and seal the dough shut by pressing the tines of the fork into the dough. Set them in a covered container until your ready to fry them. Then once your ready to fry, in a deep skillet, heat 1-inch of canola oil to 375°. Of course, if you have a deep fryer then you can use that. Fry a few empanadas at a time (try not to over crowd the skillet), turning once, until browned and crisp, about 3-5 minutes. Place the fried empanadas on a paper towel. While your waiting for the rest to cook you can transfer the cooked empanadas to a baking sheet, and place in the oven on low to keep warm! 

Chicken Empanadas

The cilantro cream sauce is awesome and compliments the chicken empanada perfectly. It’s a sauce that my mother in-law has been making with her empanadas over the past few years and I love it. It’s fresh and full of flavor and of course just a few ingredients. If you don’t have sour cream or don’t want to use sour cream you could always sub greek yogurt instead. You will still achieve the same great taste. Whether you are hosting a party or just want a fun new lunch I would highly recommend you try your hand at making homemade chicken empanadas!

Chicken Empanadas

Katie Original Recipe for Empanadas and Cilantro Cream Sauce adapted from Tyler Florence

Chicken Empanadas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 10

Chicken Empanadas

Ingredients

  • 1 cup Vegetable Oil
  • 10 Empanada Discos (pastry dough found in freezer section)
  • 2 cups Shredded Cooked Rotisserie Chicken
  • 1/4 cup Tomato Sauce
  • 2 tbsp Jarred Sofrito
  • 1 package Sazon Coriander & Arnatto)
  • 4 Super Colossal Spanish Queen Olives Pimento Stuffed, diced (about 1/3 cup)
  • 1/2 cup Shredded Mexican Cheese
  • Cilantro Cream Sauce:
  • 1 cup Sour cream
  • 1/4 cup fresh cilantro, minced
  • 1/2 lime, juiced
  • salt and black pepper to taste

Directions

  1. In a large bowl combine, shredded cooked rotisserie chicken, tomato sauce, jarred sofrito, sazon seasoning, diced Super Colossal Spanish Queen Olives Pimento Stuffed, and shredded Mexican cheese. Mix until well combined and set to the side.
  2. Place empanada disc on a flat surface. Place 1-2 tablespoons of filling in the center of the disc (make sure to not over-fill). Fold empanada in half (moon shape), Seal the edges with a little water and crimp with a fork. Keep filled empanadas covered with parchment paper until ready to fry. (You can refrigerate up to a few hours before frying).
  3. Preheat a large skillet with vegetable oil on medium-high heat. Oil needs to be at 350 degrees Fahrenheit. Place a few empanadas at a time in the pan (make sure to not over crowd the pan) Fry, turning halfway through, until evenly golden brown, about 3 to 5 minutes. Remove from the pan and place empanadas on a paper towel to drain off excess oil. To keep empanadas warm while others are frying, place in the oven on low.
  4. Cilantro Cream Sauce:
  5. In a bowl, combine, sour cream, minced cilantro, lime juice, and salt and pepper. Mix until well incorporated. Refrigerate until ready to serve empanadas.
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Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup.
Chicken and Stars Soup
 
I’m at it again… Making another pot of soup. This time it’s a kid-friendly soup. I grew up eating canned chicken and stars soup. During a recent stroll through the pasta aisle I saw a box of pastina (also known as stars) and I knew I had to make a childhood favorite of mine.
 Chicken and Stars Soup
Did you know that growing up I would eat soup for breakfast? Like every day. My mom always struggled with my pickiness and I think one day decided to let me eat soup for breakfast and the rest was history… Just about everyday I would have a bowl of soup. Most days/weeks/months it was the canned variety and occasionally my mom would have a homemade pot of soup available and I would devour it before anyone could get to it!
Chicken and Stars Soup
This chicken and stars soup is easy to make and best of all most of the contents come directly from the chicken stock I made from a $5 rotisserie chicken. If you like to make (and of course eat) soup I highly recommend you checkout my post on making your own stock from a rotisserie chicken. As the weather starts to get cooler, pack your kids or yourself a thermos full of chicken and stars soup to enjoy during lunch! Or making it for dinner and serve with a salad and crusty bread!
Katie Original Recipe
Chicken and Stars Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6-8

Chicken and Stars Soup

Ingredients

  • 2 tbsp chicken fat (or unsalted butter)
  • 2 cups, diced carrots
  • 4 stalks celery, diced
  • 1 onion, diced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 cups chicken stock
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 cups cooked dark chicken, shredded
  • 1 zucchini, halved and sliced
  • 1 yellow squash, halved and sliced
  • 1 cup pastina
  • 1 tsp fresh dill

Directions

  1. In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes). Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
  2. Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
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Use leftover chicken fajitas to make these easy quesadillas. Perfect for lunch or even dinner and a great way to use up leftovers!

Easy Chicken Fajita Quesadillas

We love chicken fajitas in my home. The other week I shared with you my grilled chicken fajitas recipe. Today, I’m going to share how to transform the leftover chicken fajitas and re-invent them into a whole new meal! Whenever I have leftover meat and vegetables I tend to throw them into a quesadilla. You can cook them one of three ways; bake them, grill them, or fry them in a sauté pan. That’s how I choose to cook these leftover chicken fajita quesadillas. I will preface that I like to bake them the best… less messy and time spent stressing and worrying about flipping the quesadilla over and the contents of the quesadilla falls out. Maybe you don’t stress about stuff like that, but I do!

Easy Chicken Fajita Quesadillas

The next time you make chicken fajitas… make a little extra to ensure you have leftovers. Then forget about said leftovers for a day or two and then whip up a batch of my easy chicken fajita quesadillas for lunch or dinner.

Katie Original Recipe

Easy Chicken Fajita Quesadillas

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 4

Easy Chicken Fajita Quesadillas

Ingredients

  • 8 Flour Tortillas
  • 2 cups leftover chicken and vegetables fajitas
  • 2 cup shredded cheddar cheese
  • Cooking spray
  • Sour cream and salsa for serving

Directions

  1. Reheat the leftover chicken and vegetable fajita filling until luke warm. Once the fajita filling is semi-cooked place 4 flour tortillas on the countertop. Divide the leftover chicken fajita filling among the four flour tortillas, then divide the cheese (1/2 cup on each tortilla), spreading both filling and cheese evenly.
  2. Heat up a large sauté pan on medium-high heat and spray with cooking spray. Place one of the filled tortillas in the pan. Then add another flour tortilla on top. Cook for 3 minutes until the bottom is golden brown but not burnt. Using two spatulas, carefully flip over (trying not to spill out the contents of the quesadilla). Cook for an additional 2-3 minutes until golden brown. Remove from sauté pan, cut and serve. Repeat until all the quesadillas have been cooked. Serve with sour cream and salsa.
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Don’t waste the carcass of a store-bought rotisserie chicken. Learn how easy it is to make chicken stock in less than one-hour from a store-bought rotisserie chicken!

How To Make Chicken Stock From A Rotisserie Chicken In Less Than An Hour!

In an effort to stretch our money and food a little further I’ve started making chicken stock from a store-bought rotisserie chicken. I buy a $5 rotisserie chicken from Costco just about every week. Normally I remove all the white meat from the bird and discard the carcass (I’ve never been a fan of dark chicken meat). I’ve been doing that for years… until last month when I decided I wanted to make some chicken stock. Well, actually, I didn’t have any boxed chicken broth on hand and I wanted to make a pot of soup. Then the light bulb went off in my head… ding ding ding… make chicken stock from that Costco rotisserie carcass! Duh?!?! Why haven’t I thought of that before. Now, that I’m home daily with the baby I have no excuse. Plus, we are on a very tight budget now so I’m trying to stretch our money just a little further in this world where food is continually rising in price.

how to make chicken stock from a rotisserie chicken

First step, take your carcass and place it in a large stock pot. I put mine in this 5.5 quart Le Creuset cast iron enamel pot. Then load it up with veggies. I like to use carrots, onions, and celery and since I grow my own herbs I put in a handful of fresh parsley. I also add in 2 chicken bouillon cubes (it adds additional chicken flavor) and some black pepper.

how to make chicken stock from a rotisserie chicken
Then I pour in 10 cups of water.

how to make chicken stock from a rotisserie chicken

Next up, bring your carcass and veggies to a boil. Then reduce to medium heat and simmer with lid on for 50 minutes. I remove the pot off the stove and let it cool to room temperature. I begin to sift through and gather all the vegetables and dark meat from the carcass. I place that in a separate container that I’ll use during the week for another pot of soup. See I told you I’m being ultra thrifty here. Then I place a mesh colander inside a very large bowl and begin to pour the broth into the bowl. The colander will catch all the bones and anything you don’t want in the soup.

how to make chicken stock from a rotisserie chickenI divide the stock (4-5 cups each) into two containers or freezer bags (label the bags before you pour the stock into it).  I typically place the stock in containers because I’ve never been able to freeze the stock to date because I make a pot of soup each week or every couple of days depending on how much I make.

That’s it… super easy way to make your own homemade chicken stock and stretch your food and wallet a little further!

Katie Original Recipe

How To Make Chicken Stock From A Rotisserie Chicken

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Yield: 10 cups stock

How To Make Chicken Stock From A Rotisserie Chicken

Ingredients

  • 1 Rotisserie Chicken
  • 2 cups baby carrots
  • 4 celery stalks, chopped
  • 1 white onion, quartered
  • Small bunch of parsley (about 1/4 cup)
  • 2 chicken bouillon
  • 1/8 tsp black pepper
  • 10 cups water

Directions

  1. Place the chicken carcass in a 5.5 quart stock pot. Then place in carrots, celery, onion, parsley, chicken bouillon cubes and black pepper. Then pour the water on top of the contents in the pot. Bring to a boil on high (about 10 minutes) with lid on. Then reduce heat to medium and simmer for 40 minutes. Mix on occasion to ensure the carcass is breaking apart and all the flavors are mixing.
  2. Let cool, remove any chicken left on the carcass plus vegetables and store in a separate container to be used for soup. Strain stock in a mesh colander that is sitting in a large bowl. Pour stock into freezer bag or container to use at a later date. Use within one week or freeze and use up to 3 months later.
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I am honored to be a member of the Stonyfield Clean Plate Club. I received product or coupons for writing this post, but all opinions are my own.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Even though I’m going on 4 months postpartum I still love buffalo chicken. The cravings have not left me. Flatbreads have become my new best friend. Well technically, they have been my best friend for the past few years. You will always find a package of flatbreads in my pantry. They make for a super easy dinner or a spur of the moment appetizer. When I sent my husband to Costco a few weeks ago for a rotisserie chicken I knew I wanted to make chicken pot pie and my homemade chicken soup recipe. I didn’t think I would have any chicken left on the rotisserie. I can stretch a $5 rotisserie chicken from Costco like no one else. Easily 2-3 meals.

Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

Since having Ryder, my husband has been very helpful in the kitchen. As I was chopping carrots, and dicing onions for the soup and pot pie I had my husband shredding chicken from said $5 chicken. The man can shred a chicken. Not only did I have an abundance of shredded chicken for my soup and pot pie, but I was able to bag and freeze one cup of shredded chicken. I love to have shredded chicken in the freezer on hand at all times! So when I needed to make a quick dinner a week later, what did I do? Defrost the frozen shredded chicken and make Buffalo Chicken Flatbreads. And because they were so good (and I still had enough chicken) I made them the next day while we were spending a few hours next to the pool at my in-laws house. These Buffalo Chicken Flatbreads made for an awesome appetizer for everyone to snack on pool side. Normally, my husband would be against me re-making the same recipe with less than 24 hours. He didn’t boycott this recipe to say the least. Buffalo Chicken Flatbreads w/ @stonyfield Greek Yogurt Buffalo Sauce! #CleanPlateClub #StonyfieldBlogger #recipe

To take this flatbread over the top I made a Greek Yogurt Buffalo sauce that I drizzled on top. The creamy sauce added to the depth of flavors that this flatbread was packing. So whether you are looking to dress up dinner or make a snazzy appetizer this recipe for Buffalo Chicken Flatbreads is sure to be a hit!

Katie Original

Buffalo Chicken Flatbreads

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 16 minutes

Yield: 4 flatbreads

Buffalo Chicken Flatbreads

Ingredients

  • 4 flatbreads
  • 1 cup shredded rotisserie chicken
  • 1/4 cup green onions, diced
  • 1/4 cup buffalo sauce + 1 tablespoon
  • 1 celery stalk, minced
  • 1/2 cup whipped cream cheese
  • 1 cup shredded cheddar cheese
  • 1/4 cup bleu cheese
  • 1/3 cup Stonyfield Plain Greek Yogurt

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Pre-bake flatbreads for 2 minutes. While the flatbreads are baking combine the shredded chicken, 1 tablespoon diced green onions, 1/4 cup buffalo sauce and minced celery stalk. Mix until well combined.
  3. Remove the flatbreads from the oven, divide the whipped cream cheese among the four flatbreads and smear on each flatbread. Divide the buffalo chicken mixture, shredded cheddar cheese, and bleu cheese among the four flatbreads evenly. Bake the flatbreads for 5 minutes or until golden brown in color.
  4. While the flatbreads are baking combine the Stonyfield Plain Greek Yogurt with 1 tablespoon of buffalo sauce. Set to the side once combined.
  5. Remove the flatbreads from the oven, cut the flatbreads, sprinkle the remaining green onions on top of the flatbread. Place the greek yogurt buffalo sauce in a baggy, cut the tip off one of the corners of the baggy and pipe the sauce on top of the flatbread. Serve immediately.
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Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I had all the intentions of sharing an ice cream recipe today, and yet I had no motivation to photograph it (I did have motivation to eat it)! So instead, I’m sharing with you a delicious and easy-to-make grilled chicken recipe. In fact, if your still trying to decide what you want to make today for your Independence day cookout, this recipe for Chili Chicken Skewers with Cilantro Lime Pesto just might be what you were looking for.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

This recipe for Chili Chicken Skewers w/ Cilantro Lime Pesto pairs beautifully with the Mashed Sweet Potatoes & Banana recipe I posted the other day. Since having Ryder, I’ve been eating a whole heck of a lot more meat. We could go one month and consume 12 chicken breast between the two of us (mainly my husband eating the meat). But now I feel the urge to eat meat daily–I guess my body needs the protein. We eat chicken just about every night, although on occasion I throw in a nice roast, or grill a london broil, or pork tenderloin. I’m constantly trying to come up with new chicken recipes.

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

I love skewering just about anything I can throw on the grill. Not sure what it is, but I love it, and I love to grill. Like every day I grill dinner (or just about). This recipe for Grilled Chili Chicken Skewers with Cilantro Lime Pesto is perfect for a quick week night meal. Or maybe you’re entertaining this weekend (or in the coming weeks) and want something different. Something to “wow” your guest. This recipe I have a feeling will wow them. I never think to use cilantro in pesto, but when I have limited ingredients on hand and a crying newborn I use what I have. The cilantro and lime are bright and give these chicken skewers even more depth than I ever could have imagine. It’s almost like a chimichurri sauce in a way!

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Pair these Grilled Chili Chicken Skewers with Cilantro Lime Pesto with  Mashed Sweet Potatoes & Banana for a complete meal!

Katie Original Recipe

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

Grilled Chili Chicken Skewers with Cilantro Lime Pesto

Ingredients

    For the Grilled Chili Chicken Skewers
  • 1 lb Boneless, Skinless, Chicken Strips
  • 1 tbsp brown sugar
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp olive oil
  • For the Cilantro Lime Pesto
  • 2 cups cilantro
  • 1 cup parsley
  • 1/4 cup honey roasted peanuts
  • 2 tbsp lime juice
  • 2 small garlic cloves
  • 1/3 cup olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Directions

    For the Grilled Chili Chicken Skewers
  1. Preheat grill to medium heat.
  2. In a bowl, mix together brown sugar, chili powder, salt, and pepper. Rinse and pat dry chicken. Skewer chicken, drizzle olive oil over the chicken and sprinkle rub over chicken. Massage the rub into the chicken.
  3. Place chicken skewers on grill. Cook 10 minutes (flipping once) on medium-low flame until internal temperature reaches 165 degrees Fahrenheit. Once done cooking, remove from heat and set to the side.
  4. For the Cilantro Lime Pesto
  5. While the chicken is cooking, place the cilantro, parsley, honey roasted peanuts, lime juice, garlic cloves, olive oil, salt and pepper in a food processor. Puree for 20-30 seconds until all the ingredients are well incorporated and broken down. Refrigerate the Cilantro Lime Pesto until ready to serve.
  6. Serve Cilantro Lime Pesto on top of the Grilled Chili Chicken Skewers.

Notes

*Soak wooden skewers for 30 minutes or longer to avoid skewers from burning.

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This is a sponsored post on behalf of Le Creuset. As always all opinions are my own. 

Summer Vegetable Risotto with Grilled Chicken #PassItOnPotluck

I love risotto. However, I don’t like to stand at the stove top for 30+ minutes stirring. I mean don’t get me wrong, it’s a great arm work out and if your smart you can do some squats while standing at the stove top for a total body workout. Because after all you should burn off some calories before you indulge in the creamy rice blend. Now that I have a baby, risotto isn’t the ideal meal to make. So I’ve reinvented the way I make risotto and thus I’m able to bring you this recipe for Summer Vegetable Risotto with Grilled Chicken.Summer Vegetable Risotto with Grilled Chicken

Last Month, I received a large box at my door which contained a Le Creuset Round French Oven in Lapis. The box is part of the “Pass it on Potluck” campaign. Basically the french oven travels from home to home. You get to cook with it for a week or two and then pass it on to the next lucky guest! Le Creuset and Williams-Sonoma will be documenting the French Oven’s journey throughout the country and will be sharing your posts on their blogs, as well as Twitter and Facebook pages.

Earlier this year, Williams-Sonoma released a new signature color of Le Creuset in Lapis. Lapis is a deep blue color inspired by the semi-precious stone lapis lazuli which has been prized since antiquity for its intense color. This new color is available in a broad range of Signature cast iron and stoneware items online at Williams-Sonoma.com as well and can be found at one of Williams-Sonoma’s 256 locations across the country.

Summer Vegetable Risotto with Grilled Chicken

So you might be wondering what does risotto and the Le Creuset Lapis French Oven have in common? It’s the perfect pot to make risotto in. The day I got the box I made this recipe and then made it a week later again because I love the creamy comfort food that risotto evokes for me. I toasted the arbor rice and placed all my liquids inside the French Oven allowing it to bubble and cook itself with minimal stirring! I can have risotto after all for dinner.

Summer Vegetable Risotto with Grilled Chicken

I used up some of the summer veggies I had in my refrigerator and put two plump chicken breast on the grill. We love to grill chicken and veggies on the grill just about every night! I’m all for minimal dishes to clean in the kitchen. This recipe for Summer Vegetable Risotto with Grilled Chicken requires just one dish! It’s a one-pot dish with grilling! I grilled the corn and the asparagus and then added them to the risotto. I allowed the corn to cool first so I could remove the corn off the cob with my corn stripper. Easiest way to remove the corn kernels without a huge mess! Dinner was ready in 30-ish minutes. If you don’t count all the times I had to stop and take care of the baby! Dinner in our home is definitely a team effort now. I’m enjoying my husband in the kitchen. Although the rolls have reversed now and I find myself doing dishes every night so my hubby can enjoy a little extra time with the baby, and well, mommy can spend a few minutes to herself. Even if it is scrubbing dishes!

Interested in trying out the Le Creuset Round French Oven in Lapis? Sign up at: Pass it on Potluck

Katie Original Recipe

Summer Vegetable Risotto with Grilled Chicken

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 2

Summer Vegetable Risotto with Grilled Chicken

Ingredients

  • 1 tbsp unsalted butter
  • 1 small onion (about 1/4 cup)
  • 1 tbsp garlic, minced
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 1/2 tsp tuscan seasoning
  • 1 cup milk
  • 1 cup frozen green peas
  • 1/2 cup parmesan cheese
  • 10 asparagus spears
  • 2 ears of corn
  • 2 chicken breast
  • 1 tbsp McCormick Herb & Garlic Seasoning
  • Olive Oil

Directions

  1. In the Le Creuset Lapis French Oven, melt one tablespoon of butter over medium-high heat. Add onions and sauté for 5 minutes until translucent (mix occasionally). Then add the minced garlic and the arborio rice. Toast rice for 2 minutes, stirring it around the pot to prevent it from burning. Then add in the white wine to deglaze the french oven. Mix around to remove any brown-bits from the bottom of the French Oven.
  2. Add one cup chicken broth and cook for 10 minutes on medium-low heat with the lid on. Give the rice a stir once or twice. Once most of the broth has been absorbed add the tuscan seasoning, whole milk and frozen green peas. Mix well and cover for another 5-10 minutes until the milk is absorbed.
  3. While risotto is simmering on the stove top, fire-up the grill. Pour olive oil over chicken breast and massage in McCormick Herb & Garlic Seasoning. Grill on medium-low heat for 15 minutes until the internal temperature reaches 165 degrees Fahrenheit. Flip once to ensure even cooking. While chicken is cooking add the asparagus spears and fresh ears of corn to the grill. Cook for 10 minutes on medium heat while the chicken is cooking. Turn the asparagus and corn frequently.
  4. Remove the asparagus and corn from the grill, place it to the side to let it cool. Cut the asparagus in 1-inch pieces and remove the corn from the cob.
  5. Add the parmesan cheese to the risotto and gently fold in the corn kernels and asparagus. Mix well and then plate. Slice the chicken breast and place on top of the risotto. Enjoy!
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