Recipe: Ginger Chicken & Bok Choy Soup

As promised...a recipe for the Ginger Chicken & Bok Choy Soup I made last week!

I'm going to crawl on out on a limb and assume that some of the people who read my blog live in places that are actually cold right now. I, on the other hand, do not happen to live in a place that is currently experiencing winter appropriate weather. It is supposed to get up to 70 this week. 70! In January! Needless to say, I won't be making any soup this week.

However, if it were cold outside, I would make this soup. It is super duper yummy and cozy but you can have your fill without feeling too stuffed. It is based on a Martha Stewart recipe but my version is less labor intensive, perfect for a weeknight, post-work dinner.

Ginger Chicken & Boy Chok Soup
Inspired by this recipe: Poached Chicken with Bok Choy in Ginger Broth

Serves: 4-6

Ingredients:

• 8 cups Miso Ginger Broth 
• 1 lb chicken, cut into bite-size pieces
• 4 baby bok choy, quartered lengthwise
• 10-ounces sliced white mushrooms
• 3 green onions
• Unseasoned rice wine vinegar
• Low sodium soy sauce
• Sriracha

Directions:

1. Bring the miso ginger broth to a boil in a large stock pot. 
2. While broth is coming to a boil, cut your chicken and bok choy into bite-size pieces and slice up your green onions. 
3. Once broth is boiling, add the chicken and simmer for 10 minutes. 
4. Add in the boy choy, mushrooms and green onions and simmer for an additional 10 minutes or so, until chicken is cooked through and veggies are nice and tender. 
5. Ladle soup into individual dishes and season each with rice wine vinegar, soy sauce and sriracha, to taste!

Notes:

• Our Trader Joe's carries Miso Ginger Broth but if you can't find any, you can make the broth in the original recipe (link above).
• This soup saves and reheats well. Perfect for dinner one night and then taking to work the next day for lunch. 
• Feel free to experiment with ingredients! I am going to try grilled or roasted tofu (instead of chicken), extra veggies and some rice noodles next time.

Recipe: Artichoke and Mushroom Crusted Chicken Breasts

I will be the first to admit that I usually buy pre-made chicken breasts for dishes that call for chopped or shredded chicken.  I think it is worth the extra cost because then I don't have to touch raw chicken.  Ew.  Sometimes I even avoid a chicken recipe altogether.  This recipe just goes to show that I will do most anything for artichokes, mushrooms, and cheese.  We enjoyed this chicken dish with a side of roasted fingerling potatoes and asparagus.  It was delicious and well worth having to touch raw chicken.

Oh, and if you don't like mushrooms you can either 1) suck it up and give them a try in this recipe because they are chopped up small and mixed in with artichokes and cheese or 2) omit the mushrooms and substitute chopped spinach for an artichoke and spinach crusted chicken.

Ingredients.

Artichoke, mushroom and cheese mixture.

Chicken breasts topped with artichoke, mushroom, and cheese mixture.

Artichoke and Mushroom Crusted Chicken Breasts
Adapted from sugarlaws.com

Serves: 4
Total Time: 25 minutes

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup chopped artichoke hearts
• 1 cup chopped crimini mushrooms
• 1/2 cup shredded sharp white cheddar
• 1 tablespoon mayonnaise
• 1 tablespoon extra virgin olive oil
• Salt and pepper

Directions:

1. Pound the chicken breasts between saran wrap to an even thickness.  Salt and pepper both sides.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.  Cook the chicken breasts until browned and cooked through, approximately 5 minutes on each side.  
3. While chicken is cooking, mix the artichoke hearts, mushrooms, cheese, and mayonnaise together in a bowl. 
4. Once chicken is cooked, remove from pan and onto a baking sheet.  
5. Top each chicken breast with the artichoke and mushroom mixture. 
6. Broil the chicken in the oven for approximately 5 minutes, or until the artichoke, mushroom, and cheese starts to brown.  Watch the chicken carefully so that it does not burn. 

Recipe: Creamy Mushroom Pasta

Creamy Mushroom Pasta

Serves: 6

Total Time: 40 minutes

• Prep Time: 10 minutes
• Cooking Time: 30 minutes

Shallots and garlic.

Mushrooms.

Simmering sauce.

Creamy Mushroom Pasta.

Wine, broth, and cream.

Ingredients: 

• 1, 16-ounce package pasta, such as farfalle
• 2 tablespoons butter
• 20 ounces crimini mushrooms, sliced
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 cup white wine, such as sauvignon blanc 
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream
• Salt and pepper
• 1 handful fresh parsley, chopped (optional)

Directions:

1. Bring a large pot of water to boil, add pasta and cook according to package directions.  Drain and set aside.
2. While pasta is cooking, melt butter in a large skillet over medium heat. 
3. Add mushrooms and cook, stirring occasionally, until they start to brown, approximately 5 minutes. 
4. Add shallots and garlic and cook until softened and fragrant, approximately 3 minutes.
5. Add the thyme and white wine and simmer for 5 minutes.
6. Add chicken broth and simmer until liquid has reduced by half, approximately 10 minutes.
7. Add heavy cream and simmer for 5 more minutes, until sauce has thickened slightly.  
8. Season sauce with salt and pepper to taste. 
9. In a large bowl combine the pasta and sauce.  
10. Divide pasta among bowls or plates and sprinkle with parsley (optional).

Recipe: Chicken in Thyme Marsala Cream Sauce

Chicken in Thyme Marsala Cream Sauce

 
Thanks to Very Culinary for posting this recipe and singing its praises.  It is worthy.  Trust.

This would work over rice or pasta but I think rice is better for soaking up the sauce.  Oh, this sauce!  I wanted to drink it.  Yum.

Ingredients

Chicken in Thyme Marsala Cream Sauce

Serves: 4

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 pound boneless, skinless chicken breast, cut into large chunks
• Salt and pepper
• 8 - 10 ounces cremini mushrooms, sliced
• 3 shallots, finely diced
• 3 cloves garlic minced
• 1 cup Marsala wine
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 cup frozen peas, defrosted 
• Cooked rice, for serving

Directions: 

1. Season chicken with salt and pepper. 
2. In a large skillet, heat the olive oil.  Add chicken and cook over high heat, turning once or twice, until browned, about 4 - 5 minutes.  Transfer chicken to a plate and set aside. 
3. Add the mushrooms to the skillet and cook over medium high heat, stirring occasionally, until browned, about 5 minutes.  
4. Add the shallots and garlic and cook for another couple minutes.
5. Add the Marsala wine and simmer until the liquid is reduced to 2 tablespoons, about 5 minutes.
6. Add the stock, cream, thyme, salt and pepper and bring just to a boil.  Cook until the sauce has reduced by half, about 6 minutes.  
7. Return the chicken to the skillet and simmer over moderate heat until the chicken is cooked through, 2 to 3 minutes.  
8. Add the peas and simmer for 1 minute.  
9. Season with salt and pepper. 
10. Serve over rice. 

Recipe: Egg Bake

I spent this past weekend with a group of fabulous ladies.  For breakfast on Saturday morning I made an egg bake that I have made for a number of get togethers and it is always very popular.

This is a perfect make ahead recipe because it needs to chill overnight in the fridge.   It is best served warm from the oven but is also good at room temperature.  I have only made it according to the recipe below but have plans to throw in some spinach the next time. 

I have to give a shout out to my wonderful honey because, even though he hates eggs, he got this recipe for me from his coworker after it was scarfed down at a work potluck.

Egg Bake

Egg Bake
Servings: 8 - 10
Preparation time: 30 minutes
Rest time: Overnight
Cook time: 30 minutes


Ingredients:

• 9 slices white bread, crusts removed and cut into large chunks
• 1.5 cups shredded swiss cheese
• 6 slices bacon, cut into small pieces
• 1 tablespoon extra virgin olive oil
• 8-ounce package sliced mushrooms
• 4 green onions, thinly sliced
• 8 eggs
• 1.5 cups milk
• Salt and pepper
• Cooking spray

Directions: 

1. Place the bread in the bottom of a large greased baking pan.
2. Top bread with shredded cheese.
3. Heat a skillet over medium-high heat and cook bacon until brown and crispy.  Drain on paper towels and set aside.  
4. Carefully wipe out bacon grease from the skillet and add the olive oil.  Add green onions and mushrooms and cook until mushrooms are browned. 
5. Layer the cooked veggies and bacon on top of the bread and cheese.
6. In a large bowl, whisk together the eggs and milk.  Season with salt and pepper.  Pour egg mixture into the baking dish and cover with saran wrap.  Place in the refrigerate and chill overnight. 
7. After the dish has rested overnight, bake in a 350º F oven, uncovered, for 30 minutes or until the top starts to brown.  (The eggs may still be a little wiggly but will firm up when cooling.)
8. Let rest for 10 minutes before serving.