chicken – Cremona's Kitchen

Buffalo Chicken Soup

September 28, 2020 No Comments

This soup is the absolute best. It is so easy to make. Most people have the ingredients they need on hand in the fridge or pantry already (or you can sub out fairly easily). And it is a fresh take on soups because that Frank’s Red Hot brings the soup to an entirely different level. I love it.

I modified this recipe from an Instagramer that Matt and I met in Italy. We were eating at the same restaurant and had some small talk about posting on Instagram. She was very kind and expressed how she was on her way to being an influencer. And I was a jerk. There is no way to reframe this encounter to make me look good. I was dismissive about her being an influencer for literally no good reason. Which is additionally shitty given my husband is a freaking influencer. And ever since, I look back on that encounter and feel so shameful about how I acted. I was a jerk.

But jokes on me. The next day I realized I was so insensitive and followed her and saw that her posts were legit. I felt so stupid, and I sincerely think about it at least once a month. I am sure my terrible self rolled off her back and she probably has no memory of it. And she has blown up as an influencer. She has some seriously awesome content. Her photos are creative. Her podcast is genuinely helpful for people wanting to get into content creating. She is killing it. What a good, freaking example of not letting the haters get to you!

So yeah, me being a shitty person is how I found this recipe. Be better than me and support someone’s dream from the outset. Not after you feel terrible the next day when you realize you were an absolute ass. But if you are like me, and you realize you were a jerk to someone, support the hell out of them. They deserve it.

Ingredients

1 pound ground chicken
4 stalks celery, sliced
3 carrots, sliced
3 garlic cloves, minced
16 oz chicken broth
1/4-1/2 cup French’s Red Hot
1 can Northern beans, drained and rinsed
1 can diced tomatoes
1 can corn, drained and rinsed
1 packet Ranch dressing package
8 oz cream cheese
1 teaspoon celery salt
salt and pepper to taste

guys, i promise to take better photos next time. It tastes a bazillion times better than this photo. so so so much better.

Directions

Toss ground chicken into large pot and cook until browned. Add dashes salt and pepper and garlic.
Add in remaining ingredients, except for cream cheese. Bring to boil.
Once boiling, add cream cheese. Cut cream cheese into 1 inch cubes, as they melt easier.
Stir until cream cheese is melted.
Cook on simmer/low heat for about hour.
Enjoy!

Modified from: Josie Bullard

chicken, main dishes, recipes

Teriyaki Chicken Kabobs

August 30, 2020 No Comments

Ok, how is the summer already coming to an end? With the pandemic still roaring through the states, it just doesn’t feel like summer has started yet. There has been no movies in the park. No summer concerts. Didn’t go see fireworks because the city didn’t have them. No block parties. None of the typical summer activities.

That is not to say we didn’t make a great summer out of what we did have. We were able to sneak away to a cabin in Wisconsin. We have had weekends exploring the woods and parks (just staying away from the playground equipment). Movie nights with popcorn were had. It was a good summer, considering.

We didn’t get to have many cookouts with friends and family, which was a bummer. But we had a couple socially distanced dinners outside on the patio–eating home cooked food, drinking good wine, and pretending just for the evening that our world isn’t completely upside down.

What hasn’t changed is what I serve when we have a cookout at our place. This summer, and all the others, whenever we have people over for a cookout, this is my go-to grilling recipe. So much so, that this is the recipe I made the day JR was born since we had a cookout to celebrate JR on his birthday (birth center births mean you go home same day you give birth).

And I have been meaning to put this recipe up on the blog, but every time I make it, before I can remember to take a photo of the finished product, it’s already in our bellies. It’s that good.

Ingredients

Teriyaki Sauce

1/2 cup soy sauce
1/4 cup water
1/2 Tablespoon cornstarch
1/4 Tablespoon sesame seed oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 cup brown sugar
1 Tablespoon honey

Skewers

1-2 pounds of chicken, cut into cubes
1 yellow pepper, cut into chunks
1 red pepper, cut into chunks
1 orange pepper, cut into chunks
1 red onion, cut into chunks
1/2 pineapple (fresh), cut into chunks

Directions

To make the sauce, just toss all the ingredients in a small pot over medium heat. Bring to a boil and then reduce heat so it is simmering. Stir until the sauce is thickened. Feel free to add a bit more cornstarch. Once to a thickened texture (not as thick as honey but not as thin as water), remove from heat. I recommend dividing out into two bowls–one for dipping later and one for basting.
Make your skewers. If you have metal skewers, great. If not, use wood and soak the wood skewers for a bit before using (although if you don’t, I have never found it to be a deal breaker).
For the skewers, we put all meat on some and then divide the rest throughout (because we have some vegetarians in our house). Baste with the sauce and then grill. Baste periodically as it cooks.
Enjoy!

Modified from Lauren’s Latest

chicken, main dishes, recipes

Mushroom and Leek Creamy Chicken

May 6, 2020 2 Comments

This weekend we walked 40 acres that is for sale. Matt had been eyeing this property for quite a while and finally convinced me to see it. Within the first couple of minutes, I got why Matt wanted us to see this. The land reminded me so much of the walking trails and bluffs in La Crosse, Wisconsin, where Matt and I met. The property is a great mix of forest, ravines, and open spaces. Matt, the boys, Ellie, and I walked the land, and Matt showed me where the house would be built, where the shop and sawmill would go, where we would build a treehouse. It felt like the land was destined to be ours.

But then we started reading the township ordinances. And holy hell, there were so many. Ordinances mandating that you can’t build an accessory building before a primary residence. Ordinances about not allowing you to run a business from your property. We would need so many variances. Honestly, it makes me crabby. People should not be jerks and be considerate of their neighbors. People should also be able to do what they want with their land.

Based on what we heard from the township, it doesn’t look good that they would give us any variances. It feels like we may be back to the drawing board. After 3 long years of looking for a new house, it’s exhausting. So many people have accused us of having too high of expectations but honestly, our “must have” list consists of very little: 2 stories, at least 3 bedrooms on top level, on more than 5 acres, acres are not just an open field. That’s it. I don’t feel like we are asking for too much. It just feels like it isn’t out there. Which seems unreasonable. Sigh.

So sometimes you just need an easy win. Everyone likes chicken. And an excuse to open a bottle of wine on a Wednesday. This recipe checks both those boxes, tastes incredible, and can be made in under 30 minutes.

Ingredients

1 pound chicken, tenders or breast, thinly sliced
1 tablespoon olive oil
2 tablespoons butter, unsalted
1-2 leeks, sliced
1 cup mushrooms, sliced
1/2 cup heavy cream
1/6 cup white wine

Directions

If you are using chicken breasts, slice them down the middle so they are thinner. If you are using tenders, those should be thin enough. Sprinkle chicken with salt and pepper on both sides.
Grab a large skillet and toss 1 tablespoon of butter and 1/2 tablespoon of olive oil into the skillet. Melt over medium heat. Once melted, add in chicken. Cook for 3-4 minutes and then flip and cook for another 3-4 minutes. Do not clutter the skillet so you’ll want to probably divide the chicken, cook it, remove from skillet and place into a covered plate to stay warm. Then cook the second half. Remove second round of chicken from skillet and keep warm in the covered plate.
In same skillet, add in the remaining 1/2 tablespoon of olive oil and 1 tablespoon of butter to melt. Add in leeks and mushrooms and cook until mushrooms are soft and leeks are limp–around 5 minutes.
Add in wine and cook for about 2 minutes. Mix in heavy cream and cook until sauce gets thicker. If you want extra thick, add in another tablespoon of butter. Place chicken back into the skillet and toss until chicken is warm and well-mixed with sauce and veggies.
Serve chicken covered with the sauce, leeks, and mushroom. Enjoy!

Slightly modified from: Foodie Crush

chicken, main dishes, recipes

Baked Chicken Tacos

March 22, 2020 No Comments

Ok, so the last two weeks have gone entirely not as all as I expected. Thanks to the Coronavirus, life as we know it has not been the same. I started working from home full time. Court has been cancelled. I do not go to the grocery store to get those last couple ingredients to make a meal. Substitute with what we have or make something else. There are no trips to Target. Sunday church and then brunch at Red Cow is no longer our Sunday Funday. All the restaurants are closed. Church is live streaming from our living room. The boys and Ellie do not go out on their daily adventures. Museums and zoos are closed. Playgrounds are off limits. Beyond playing in the backyard, our family has hunkered down and stayed at home.

It feels like we are constantly living in the calm before the storm. So far everyone in our house is healthy. Our friends and family are healthy. I read about hospitals running out of medical supplies. That medical staff is overworked, and there are not enough beds. And it just doesn’t feel like that is what is happening in our city, our state, our country. That is something that happens somewhere else. But surely not here. It just doesn’t seem possible. But that simply is not correct. It is happening. It is happening here. And I am just lucky that I cannot wrap my mind around it because I haven’t had the misfortune to need medical help. And man, I hope it stays that way. I hope I have a hard time placing the realities that too many people are currently facing for as long as possible. Because that reality is too scary to stomach.

Those realities weigh on my mind. I have always been a worrier. When I was little, I use to have a hard time grappling with the concept of “forever.” That we would be in heaven forever. For so many people, heaven gives you a sense of peace and calming. But the idea of being somewhere forever made me panic. If I am being honest, even writing about it right now is starting to make my heart race. I have always been that person who may be a little too sensitive to cope with certain realities. This pandemic is not doing my heart any favors. I worry about my babies getting sick. I worry about Matt getting sick. I worry about me getting sick. I worry that this pandemic shut in will last a year or more. That my children will miss out on childhood moments that everyone should experience. I could go on and on and on.

Cooking calms me. Cooking something I know my family loves calms me even more. This is that recipe. Because everyone loves tacos.

Ingredients

Hard taco shells, flat bottomed ideally
Shredded, cooked chicken (if possible, I get a rotisserie chicken and shred that)
Refried beans
Cheddar cheese, shredded
Black olives, sliced (optional)
Lettuce, shredded (optional)
Salsa of choice (we like to mix mango, corn, and red/green)
Sour cream (optional)
Guacamole/avocado (in my book, this is never optional. what is a taco without guac or avocado?)

Directions

Preheat oven to 350 degrees.
Grab a hard shell and coat the inside bottom of the shell with refried beans. Layer in chicken and cheese. Place into 9×12 or 8×8 glass hot dish container. Once all taco shells are filled, place into oven and cook until cheese is melty–about 5 minutes.
Add in toppings as desired.
Enjoy!

chicken, main dishes, recipes, turkey, vegetarian

Pot Pies

January 25, 2020 No Comments

I remember when my mom use to make pot pies. I would have a fit. I hated them. My brother and sister would happily eat their dinner, and I would sit at the table, nose up, like a snot, refusing to eat my pot pie. I decided they were the worst and I would not even try them. Nothing would change my mind. They had peas, they had gravy, they were not for me. Now that I am a mom myself, I realize my mom is a saint for not slapping me!

Since my teenager-anxy days, I have never had a pot pie (I am nothing but true to my word). But around Thanksgiving, I kept seeing posts about people making pot pie recipes with their leftover turkey. The cutest ramekins filled with bright orange carrots, firm peas, and shredded turkey. Guys, it looked good. And I couldn’t believe it. I hate pot pies.

But I had a bunch of leftover turkey and I didn’t feel like making soup. I decided that it was time to finally try pot pies.

Ok, now I feel like an adult. I like them. They were good. It was filling, warm, and the perfect level of salty savory. I would make this again. And I can’t believe it. Guys, you should try this. They are good. You’ll feel like an adult. It’s great.

It doesn’t have to look pretty. It just has to taste good.

Ingredients

Yellow onion, diced
5 carrots, diced
1 bag frozen Trader Joe’s Mushroom Medley (OR a bunch of diced mushrooms)
1-2 cups turkey or chicken (or opt if desire veggie)
2 tbsp Trader Joe’s Garlic Herb Butter (OR just butter)
1 tbsp flour
2 cups vegetable stock
Lemon, squeeze
Maple syrup, drizzle or two
1/4 tsp Trader Joe’s Multipurpose Umami Seasoning Blend
2 cups peas
1 package frozen pie crusts, thawed
Salt and pepper

Directions

Preheat oven to 400F.
Over medium heat on the stove, sauté onions, carrots, and mushrooms in butter, salt and pepper for 5 minutes, or until vegetables are tender. Add in cooked turkey/chicken.
Remove from heat and sprinkle with flour.
Then, put back on heat. Add vegetable stock, lemon,maple syrup, and umami seasoning.
Simmer to until a bit thick. Toss in peas.

Scoop into ramekins, and top with the pie crusts.

Bake for 30 minutes or until crust is golden brown.
Enjoy!

Source: Cup of Jo

chicken, main dishes, recipes

Mediterranean Chicken Rice Bowl

August 25, 2019 No Comments

Serious question: how do you parents get your kids to bed? It is 10:30 and the boys are still wide awake. They’ve been laying in the dark for the past twoish hours. But that doesn’t matter. They are still rolling around, giggling, not closing their eyes. Matt is currently being held hostage in the bedroom, sitting in the rocking chair waiting for the boys to finally fall asleep. It doesn’t seem to matter what bedroom routine we have. The boy are impervious to our tricks.

Ok, but beyond typically bedtime, I just haven’t been my normal self in the kitchen. Guys, I’ve been in a funk lately. No researching of new recipes. No wandering around the grocery store looking for new food to incorporate into a recipe. Not looking forward to trying new dishes. Not really sure why. But then last week, I texted Matt before I left the office to put some rice on (because I refuse to cook my own rice). I stopped at Trader Joe’s, walked around the store, and picked up chicken and tzatziki sauce. I didn’t have any particular recipe in mind. But for the first time in a while, I was in the mood to experiment.

And I came up with this. It isn’t anything too crazy or fancy. But the boys eat it. Matt really liked it. It was exactly what my soul needed. Perhaps this recipe will rejuvenate your meal rotation as well.

chicken, main dishes, recipes

Chicken Noodle Soup with Homemade Broth

August 8, 2019 No Comments

I spent this spring on maternity leave. Which meant I had all day to prep for dinner. And for the first couple of weeks, I had sincere plans to make elaborate meals, fancy desserts, and snacks. But then I didn’t. Because I have three kids. So sure, I may have had the time to tackle a multiple step recipe but yeah, I have three kids. I have no hands. I am constantly breastfeeding. Someone needs a glass of water or milk. Someone is screaming that a toy is no longer in his grasp. While I may have all day to cook, life is anything but simple. Dinner recipes need to be as uncomplicated as possible.

That’s where soup comes in. The idea of tossing all the ingredients into a pot, letting it simmer (maybe checking on it periodically to stir, but maybe not)–yeah, I can handle that and breastfeed a baby while wiping a toddler’s butt (yeah, that happened. Sorry, Ellie!)

a substantially more relaxing nursing session.

And when making soup, why not stick with a classic: chicken noodle. I am all for making as much of your recipe from scratch when you can–especially when it’s not super complicated. Making your own chicken broth is stupid easy. Literally, you throw full chicken in a pot of hot water. Leave the chicken in hot water. Come back later and take out the chicken. And wah lah, you have chicken broth. Even with three young children, this is manageable.

So anytime we get a rotisserie chicken, there’s a good chance homemade chicken noodle soup is on the horizon. Here’s some unsolicited advice that you do the same.

chicken, main dishes, recipes

Fully Loaded Veggie and Chicken Hotdish

May 3, 2019 No Comments

Gah, I am in love with my maternity leave! Every morning, around 7:15, I am woken up by JR and Max very loudly demanding breakfast or that I hold them. They roll around in our bed, driving Matt insane (as he wants to keep sleeping). Many times, I am nursing Ellie so I lay in bed feeding her while Matt makes the boys oatmeal. Eventually, we make our way out of bed. We slowly get ready for the day. I wash my face, brush my teeth, put in contacts. There is no rush. We have no deadlines.

Eloise and I spend our mornings checking emails, listening to podcasts, drinking coffee, watching the boys play. Our afternoons are spent grocery shopping, taking short walks, running errands. And of course, lots and lots of nursing, burping, changing diapers, cleaning off spit up.

Some days are more stressful than others. Taking care of a newborn and two toddlers is not always easy. Max and JR are still learning the nuances of sharing. Maxwell still nurses at night (but he would love to nurse all day). But without having work on my plate and knowing that my workless days will come to an end, the toddler tantrums are easier to stomach. After all, I get to spend my days with my children. These little people I created with the person I love the most. These little people who love me so much. These little people who have so assignments or deadlines for me to accomplish anything.

And each afternoon, instead of fretting on whether I have had a productive morning full of billable hours, I get to start planning what home cooked meal I’ll be making my family that night. Gone are the days of planning a meal around the fact that I get home from work at 7:00 p.m. No recipe is off limits. If our pantry is missing an ingredient, I can go to the grocery store. If the recipe takes several hours, that’s ok. I can start cooking early.

The slow, mostly relaxing days bring me so much comfort.

Minnesotans express love with warm casseroles we call hot dishes. So this meal reminds me of family. It is full of hearty veggies and cheese that remind you of a dinner you ate sitting at your grandmother’s kitchen table with your siblings. Or a meal you’d share with friends in the church basement at a pot luck.

Typically hot dishes call for canned soups, which are full of salt and aren’t that healthy. But this hot dish subs the typical cream of mushroom condensed soup for Greek yogurt, eggs, and milk. Honestly, you can’t taste the difference but your waist line will. All over, this is a great hot dish.

chicken, main dishes, recipes

Avocado Chicken Salad

April 16, 2019 No Comments

When I am pregnant, I never get too worried about my weight gain. I don’t eat too terribly. I don’t eat as if I am eating for two. I work out 5 days a week. I try to stay active. Each time, I gained 45 pounds. Sure, this technically is more than what is recommended (35 lbs is the top) but I see no reason to lose sleep over the weight gain. I feel healthy.

Of course, now starts the hard part: losing the baby weight. For me, the first 15 lbs drops off right after the baby is born. Another 10 falls away shortly thereafter thanks to breastfeeding. But those last 20 lbs don’t leave without a fight. And honestly, after JR’s and Max’s births, I didn’t lose all 20 lbs before I got pregnant again. This time I am hoping it will be different. And not only because it is likely that we won’t have a fourth baby (never say never because who knows).

three weeks postpartum. no considerable change from week one.

I’ve read that getting back into shape is 20% working out and 80% diet. No idea how accurate that is but it feels right. I have always been great about working out and relatively crappy about keeping a clean diet. It’s not that I don’t eat healthy. It is just that every day I also eat something arguably too sugary, processed, or salty. Right before I wrote this, I shoved three gummy worms and three pieces of chocolate into my mouth. Despite the fact that I ate healthy the rest of the day. I ruined my healthy day in less than three minutes. Clearly, I need to strengthen my willpower. So, what should I be eating instead of my children’s treats for going potty on the potty?

My new go-to lunch meal has been this avocado chicken salad. I’ve made this salad twice since Eloise was born, and she is only three weeks old. It is a heartier salad than most so I stay full longer. You can easily add more ingredients to the salad or keep it simple. The salad does call for bacon, which you can sub for turkey bacon, use just a strip or two, or get rid of all together, depending on how healthy you want to be.

So now starts my journey into losing the 20 lbs. Cross your fingers and toes for me. My sweet tooth will not be kind to me. I need all the help I can get.

chicken, main dishes, recipes

Lemon and Garlic Whole Chicken

June 30, 2018 No Comments

It’s no secret that I am a working mom. It is something I am deeply proud of. I love being a lawyer, just as I love being a mom. But most nights, I do not get home until 7:00. If I start making a full dinner from scratch once I get home, we typically don’t sit down to eat until after 8:00. As much I’d love to tell you that I pre-plan our weekday meals, that would be a lie. There are weeks where I am great. There are lots of weeks where I am not.

I am not a fan of take-out or even eating out in general. It’s expensive. It’s not as healthy. And I usually end up feeling disappointed for overindulging or because of the quality of the food for the price. Plus two little boys in a restaurant can be exhausting. We try to avoid it whenever possible.

So on nights when we haven’t planned dinner, our go-to meal is a rotisserie chicken. The boys love it. It’s not ridiculously overpriced. It’s not wholly unhealthy. But like most things, I’d prefer to make it myself than buy a premade meal. Of course, there is no way I’d have time to roast a whole chicken on a weekday. But I still wanted to try out a homemade version. So last weekend, Maxie and I picked up a raw chicken and decided to make our own rotisserie chicken of sorts.