Lemon & Dill Chicken Noodle Soup

When life gives you…. noodles….. you make Chicken Noodle Soup! My dad gave us a batch of homemade noodles during our last visit, so we had to whip up something phenomenal! Chicken Noodle Soup can sometimes be a little bland / flat / tasteless, so I was searching for on the that really brought more flavor to the table (pun intended!).

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This Lemon & Dill Chicken Noodle Soup is a slight variant on the classic favorite; just enough to give it some additoinal flavor without straying to far from the original recipe we all know and love! The burst of lemon flavoring and smattering dill bring a level of freshness that you just don’t find in soup often. There are a few things I would change the next time around:

  • Add some additional spicing to the chicken. Roasting the chicken with a nice rub is a great start, but I would really love to kick this up a notch and add a litle more depth to that flavoring!
  • The recipe called for quite a lot of garlic, lemon and dill. Yes, 100% use each of them, but I did not use the full amount for each (probably more like 75% of what the recipe called for). The garlic in particular was one that struck me as overpowerin. Next time, I would probably only use 4-5 cloves.

Other than that, fresh noodles are the best, but you really can’t go wrong with homemade soup!

You can find the full recipe here. Enjoy!

xx Jess

Tex-Mex Chicken & Black Bean Soup

I make chili often. Every time football is on (every Sunday, all the time), I’m cooking. And when it’s cold, chili is the perfect answer. I’ll fully admit, that last year, I think I made the same chili every time. Props to my husband, he never complained. So this year, I’m determined to try out new chili recipes (although the tried and true classic will always have a special place in my heart).

Enter this Tex-Mex Chicken and Black Bean Soup. It’s really not a chili — sorry for the long intro — but I did put some tomato paste and additional tomatoes in it to make it a little thicker since that’s what I was craving.

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Super easy and super tasty. It’s definitely a recipe to add to the rotation! Topped with a little avocado and cilantro (would also be great with sour cream, if you’re ok with the dairy!).

You can find the full recipe here.

Do you have a favorite chili (or multiple!) that you make all the time? I want to hear about it! Happy cooking!

xx Jess

 

 

Chicken Piccata

A recurring dish in our kitchen is this fantastic Chicken Piccata from Cooking Light. I’m a huge Cooking Light fan in general, and this is one that just really hits the spot! Fair warning, it is relatively involved (especially for a Cooking Light recipe), but it’s nothing too difficult and is really worth the effort.

I don’t do a lot of meal planning, especially for meals made during the week. Weekdays, it’s all about making something relatively quick while still healthy, and generally only things that I know how to make without a recipe. If I know I’m going to have more time one evening for some reason, I might plan on making something a little more involved, but we’re probably talking a salad here (but I’ll actually follow a recipe and maybe there is some kind of interesting ingredient).

Last week, for whatever reason, the food I was making through the week just lined up perfectly and the leftovers fed into the next meal so well. Earlier in the week I had made a Farro and Kale Salad from a Giada de Laurentiis recipe (love ya, Food Network). I’ll keep those stories for another post, but the leftovers of that salad were amazing and carried us through the week.

So late in the week I made this Chicken Piccata, which was wonderful, and totally fresh. I paired it with the Farro and Kale Salad that we had made earlier in the week, and roasted up a handful of red potatoes and carrots (since you never have too many veggies, right?).

It was practically a little Thanksgiving meal at our house on a weeknight!

I was so impressed, but even better was that I hadn’t slaved away in the kitchen for hours to pull it off. It was honestly really well-placed leftovers 🙂

For the Piccata recipe, there isn’t a thing I would change. This time, I did buy capers (I don’t personally like them, but understand they add a good flavor) and they were worth it. Also, I made the mistake of cutting the thin lemon slices and then trying to de-seed afterwards. Basically that just means you end up with 100 small seed pieces, rather than a handful of big seeds. Lesson kids, is to try to pull the seeds out as you are cutting just to save yourself the aggravation.

Seriously, book mark this one! It’s one of our favs. If you try it out, let me know what you think!

You can find the full recipe here.

xx Jess