This is a great weeknight meal because it uses just a few simple ingredients, and you can do the majority of the cooking either the night before or the morning of your meal.  The chicken cooks in less than an hour with very little attention, and the flavor is amazing – spicy yet tangy at the same time.  This recipe is a good example of how easy it can be to cook Asian food at home that is as delicious (or even more delicious) than your favorite take-out.  One of these days, we ought to throw a dinner party featuring this dish and some of our other home-cooked Asian specialties. Continue reading “Korean Chicken”

We don’t go too crazy with the Christmas decorations, but we do like to make things festive. This year, Dan made white chili for us to eat while we got started with the decorating.  He adapted this recipe from SimplyRecipes.com to make it a little easier to make.  Although Dan has perfected his regular chili recipe over the years, this was his first attempt at white chili.  It turned out great, and we’ll definitely be adding it to our rotation as a lighter alternative to beef chili. Continue reading “White Chili (and Christmas Decor!)”

We tried to find some out-of-the-ordinary recipes for our leftover turkey this year.  This soup recipe is amazing and definitely different.  It’s very similar to a chicken tortilla soup — hearty with tomato and complex flavors, but with diced up turkey instead of chicken.  Really good, and something new to try if you get tired of turkey sandwiches.  Since we were only cooking for the two of us, we prepared a half recipe. Continue reading “Tex-Mex Turkey Soup (with leftover turkey)”

We have a little garden at home and this is our second season of attempting to grow some of our own food.  Certain “crops” fared better than others, especially this summer when it was so hot.  We ended up with quite a few poblano peppers and have been looking for recipes to use them.  One of our favorite Tex-Mex places has a really good baked chicken chile relleno, so we decided to attempt to recreate it, using our very own homegrown peppers.  We also thought it would be a good use of leftover chicken.  Continue reading “Baked Chicken Chiles Relleno (with leftover chicken)”

We don’t roast chicken often enough.  It’s a really easy and inexpensive way to get several meals out of one protein.  We have tried roasted chicken lots of different ways, but recently found the most simple way yet, that was also the most delicious we have tried so far.  Rather than stuffing the cavity with anything, applying a rub to the outer skin, or adding compound butter under the skin (all methods we have tried in the past), we just trussed the chicken, generously seasoned it with dried thyme, salt & pepper and roasted it in a cast-iron skillet in the oven.  Seriously simple, and super delicious. Continue reading “Simple Roasted Chicken”

All hyperbole aside, Green Chile Chowder is — without question — our all-time favorite soup.  This is another recipe adapted from the El Paso Junior League cookbook “Seasoned with Sun.”   The original recipe calls for several complicated steps, but Dan simplified it into a great weeknight soup that can be prepared in about 40 minutes.  It’s also an excellent use of leftover chicken.  If you like soup, you won’t be disappointed.  Continue reading “Green Chile Chowder”

We are big grilling fans here at FoodieLawyer, and in Texas you can easily grill 12 months out of the year.  But not everyone has year-round grilling weather, or the space for a full-size outdoor grill, in which case the grill pan can often be an acceptable substitute.  For example, you can use a grill pan on the stove to cook chicken tenders flavored with Tex-Mex spices, served on flour tortillas with cheese and a quick pico de gallo. Continue reading “Grill-Pan Chicken Tacos”

When Dan is out of town and I’m forced to fend for myself for dinner, I often plan ahead to turn our leftovers from earlier in the week into something different for my solo meal.  For some reason, I find the need to transmogrify leftovers, otherwise I won’t eat them.  Maybe it’s my way of pretending that I cook.  So, here are the Chicken Nachos that I “cooked” while Dan was away. Continue reading “Chicken Nachos (with leftover chicken)”

Is there a more fun way to grill a whole chicken than sitting it on a can of beer?  We don’t think so either.  We had some loved ones over for dinner this weekend and grilled a pair of chickens.  Grilling the chickens on cans of beer allows them to cook evenly, and the steaming beer keeps the chicken nice and juicy.  Beer Can Chicken is pretty easy to do, especially with Dan’s perfected technique for removing the can from the chicken when it’s done.  Continue reading “Beer Can Chicken”

How about a recipe from West Texas?  El Paso is an important place in my life — my parents met when they were students at UTEP, and I was born there.  The Junior League of El Paso publishes an incredible cookbook titled Seasoned With Sun, which is full of delicious southwest recipes.  My mom cooks from this book and gave my Chef Dan a copy way back when we were dating.  The first dish we ever tried from this cookbook is Chicken Guadalajara — a mixture of chicken, green chiles and onion in a creamy sauce.  It takes about 40 minutes to prepare and uses only a single skillet — perfect for a busy weeknight. Continue reading “Chicken Guadalajara”