Category: Starter

Apr 27

Chicken Parmesan Bites

6 to 8 servings

2 cups vegetable oil, for frying

¾ cup all-purpose flour

1 teaspoon Kosher salt

½ teaspoon freshly ground black pepper

Pinch of cayenne pepper

2 large eggs, lightly beaten

1½ cups bread crumbs

1 cup grated Parmesan cheese

1½ pounds boneless, skinless chicken tenders, cut into 1-inch pieces

3 tablespoons chopped fresh parsley, for serving

1 cup warm marinara sauce, for serving

 

1. In a small pot fitted with a deep-fry thermometer, heat 3 inches of oil until it reaches 350°F.

2. Line a large plate with several layers of paper towels, and set out three shallow bowls. In the firstbowl, whisk together the flour, salt, pepper and cayenne. In the second, whisk the eggs together. In the third, mix the bread crumbs with the Parmesan.

3. Working with one piece at a time, dip the chicken into the flour mixture, then into the eggs and then into the bread crumbs. Continue until all the chicken is coated.

4. Working in batches, fry the chicken until it’s golden brown, 6 to 8 minutes; transfer to the paper-towel-lined plate.

5. Garnish the chicken with parsley and more salt. Serve immediately with the marinara sauce.

 

https://www.purewow.com/recipes/chicken-parmesan-bites

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Posted in Chicken, Snack, Starter

Apr 19

Creamy Roasted Mushroom Soup

SERVES 4-6

INGREDIENTS:

  • 2 pounds cremini mushrooms
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced and divided
  • 8 fresh thyme sprigs, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter
  • 1 large sweet onion, diced
  • 1/4 cup all-purpose flour
  • 1/3 cup dry white wine*
  • 5 cups chicken stock
  • 2 bay leaves
  • 1/3 cup heavy cream

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, half of the garlic and 4 sprigs thyme; season with salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 20-30 minutes, or until browned and tender, stirring once. Let cool before coarsely chopping; set aside.
  4. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring constantly, until golden and caramelized, about 10-15 minutes. Stir in remaining garlic until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the pot.
  6. Stir in chicken stock, bay leaves and remaining thyme; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 15 minutes.
  7. Stir in mushrooms; simmer until thickened, about 10-15 additional minutes. Remove from heat; stir in heavy cream.
  8. Serve immediately.

NOTES:

*Additional chicken stock can be used for white wine as a non-alcoholic substitute.

 

Creamy Roasted Mushroom Soup

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Posted in Starter

Mar 22

Thai Chicken Soup with Zucchini Noodles (paleo, keto)

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
Calories 271 kcal

Ingredients

  • 1 tbsp coconut oil
  • 1/2 onion, chopped
  • 1 jalapeño, chopped
  • 1 1/2 tbsp green curry paste
  • 2 cloves garlic, minced
  • 6 cups chicken bone broth such as Pacific Foods
  • 1 15– ounce can coconut milk (full fat)
  • 1 red pepper, thinly sliced
  • 1 pound chicken breasts or thighs, thinly sliced against the grain
  • 2 tbsp fish sauce (use Red Boat for paleo)
  • 1/2 cup chopped cilantro
  • 2 medium zucchini, spiralized
  • 1 lime cut into 8 wedges

Instructions

  1. In a large sauce pan, heat coconut oil over medium heat until melted and shimmering. Add onions and sauté until just translucent, about 5 minutes.
  2. Stir in jalapeño, curry paste and garlic and sauté until fragrant, about 1 minute. Add chicken broth and coconut milk, whisking until fully combined. Bring to a boil, then reduce heat to medium and add red pepper, chicken and fish sauce. Let simmer until chicken is cooked through, about 5 minutes. Stir in cilantro.
  3. Divide zoodles among 8 soup bowls and ladle soup over; the heat of the soup will make the zoodles tender. If you are not serving it all at once, only use enough zoodles for each bowl of soup you are serving. The rest will keep well in a covered container for a day.
  4. Serve each with a squeeze of lime.

Paleo Thai Chicken Zoodle Soup

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Posted in Starter

Mar 22

Chicken Tortilla-less Soup

INGREDIENTS

  • 2 ½ lb. boneless, skinless chicken breasts
  • 2 Tbsp. ghee
  • 1 medium onion, diced
  • 1 small red pepper, diced
  • 8 cloves garlic, crushed
  • 1–2 jalapenos, minced (optional; seeds and membranes removed for less heat)
  • 1 Tbsp. + 1 tsp. taco seasoning
  • ½ tsp. ground cumin
  • 1 tsp. sea salt
  • 3–4 cups broth (chicken)
  • 1 28-oz can fire roasted crushed tomatoes/diced tomatoes
  • ½ cup fresh corriander, chopped
  • Juice of 1 lime
  • Diced avocado and lime wedges for serving

INSTRUCTIONS

  1. Place large Dutch oven over medium heat. Add ghee.
  2. When ghee is melted, nestle chicken breasts into the bottom of Dutch oven in single layer. Cook 5-7 minutes then flip and cook additional 5-7 minutes.
  3. Push chicken breasts to side (stacking is okay), add onions, red peppers, jalapenos, taco seasoning, cumin and sea salt. Stir to combine and cook for 5 minutes or until onion and peppers start to soften. Add garlic and cook an additional 30-60 seconds or until fragrant.
  4. Add 3 cups broth and crushed tomatoes. Bring soup just to a boil then cover and reduce heat to simmer.
  5. Cook 20 minutes until vegetables are tender and chicken breasts are cooked through.
  6. Remove chicken to a cutting board and allow to cool before shredding with two forks. Add additional broth, if needed, to reach desired consistency.
  7. Return shredded chicken to pot and stir. Add corriander and lime juice.
  8. Serve with diced avocado and lime wedges.
https://therealfoodrds.com/chicken-tortilla-less-soup/print/10032/

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Posted in Starter

Mar 22

Chicken Avocado Lime Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 369 kcal

Ingredients

  • 1 1/2 lbs boneless skinless chicken breasts*
  • 1 Tbsp olive oil
  • 1 cup chopped green onions (including whites, mince the whites)
  • 2 jalapeños , seeded and minced (leave seeds if you want soup spicy, omit if you don’t like heat)
  • 2 cloves garlic , minced
  • 4 (14.5 oz) cans low-sodium chicken broth
  • 2 Roma tomatoes , seeded and diced
  • 1/2 tsp ground cumin
  • Salt and freshly ground black pepper
  • 1/3 cup chopped cilantro
  • 3 Tbsp fresh lime juice
  • 3 medium avocados , peeled, cored and diced
  • Tortilla chips , monterrey jack cheese, sour cream for serving (optional)

Instructions

  1. In a large pot heat 1 Tbsp olive oil over medium heat. Once hot, add green onions and jalapenos and saute until tender, about 2 minutes, adding garlic during last 30 seconds of sauteing.
  2. Add chicken broth, tomatoes, cumin, season with salt and pepper to taste and add chicken breasts. Bring mixture to a boil over medium-high heat.
  3. Then reduce heat to medium, cover with lid and allow to cook, stirring occasionally, until chicken has cooked through 10 – 15 minutes (cook time will vary based on thickness of chicken breasts).
  4. Reduce burner to warm heat, remove chicken from pan and let rest on a cutting board 5 minutes, then shred chicken and return to soup. Stir in cilantro and lime juice.
  5. Add avocados to soup just before serving (if you don’t plan on serving the soup right away, I would recommend adding the avocados to each bowl individually, about 1/2 an avocado per serving). Serve with tortilla chips, cheese and sour cream if desired.
  6. *For thicker chicken breasts, cut breasts in half through the length (thickness) of the breasts, they will cook faster and more evenly.

Chicken Avocado Lime Soup

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Posted in Mexican, Starter

Mar 22

Sweet Potato Chili (Paleo-Friendly!)

SERVES 6

INGREDIENTS
2 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 bell pepper, chopped
3 cloves garlic, minced
1 tbsp. tomato paste
1 lb. Italian sausage
1 tbsp. chili powder
1 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. cayenne

Kosher salt

Freshly ground black pepper

4 large sweet potatoes, peeled and cubed into 1″ pieces
3 c. low-sodium chicken broth
1 (14.5-oz.) can diced tomatoes

Freshly chopped parsley, for serving

 

DIRECTIONS
  1. In a large pot over medium heat, heat oil. Add onion and bell pepper and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more, then add tomato paste and stir until well coated. Add sausage and cook, breaking up meat with a wooden spoon until no longer pink, 7 minutes. Add chili powder, oregano, garlic powder, and cayenne and season with salt and pepper.
  2. Add sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat and let simmer, covered, until sweet potatoes are tender, about 15 minutes.
  3. Garnish with parsley before serving.

https://www.delish.com/cooking/recipe-ideas/a25427692/sweet-potato-chili-recipe/

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Posted in Starter

Mar 14

Italian Wedding Soup

SERVES 6

INGREDIENTS
FOR THE MEATBALLS
3/4 lb. ground chicken
1/2 lb. chicken sausage, casings removed
1/2 c. panko bread crumbs
1/3 c. freshly grated Parmesan, plus more for serving
2 tsp. dried oregano
3 cloves garlic, minced
1 large egg

Kosher salt

Freshly ground black pepper

Pinch of red pepper flakes (optional)

FOR THE SOUP
2 tbsp. extra-virgin olive oil, divided
1/2 medium onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
2 tsp. freshly chopped thyme
8 c. low-sodium chicken broth
3/4 c. small dry pasta (such as acini di pepe or tubetini)
4 c. baby spinach
2 tbsp. freshly chopped dill, for garnish

Lemon wedges, for serving

DIRECTIONS
  1. In a large bowl, stir ground chicken, chicken sausage, bread crumbs, Parmesan, oregano, garlic, and egg until combined. Season with salt, pepper, and red pepper flakes if using. Form into meatballs approximately 1″ in diameter to make about 22 meatballs.
  2. In a large Dutch oven or stock pot over medium heat, heat 1 tablespoon oil. Cook meatballs in batches, until outsides are golden and insides are cooked through. Remove from pot.
  3. Heat remaining oil then add onion, carrots, celery, and thyme. Cook until fragrant and starting to soften, 3 to 4 minutes. Add chicken broth and bring to a boil. Add pasta and meatballs and lower to a simmer. Simmer until pasta is cooked, 5 to 7 minutes. Stir in spinach and cook until wilted, about 1 minute more.
  4. Garnish each bowl with dill and more Parmesan, and serve with a lemon wedge.

https://www.delish.com/cooking/recipe-ideas/a25400771/italian-wedding-soup-recipe/

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Posted in Italian, Starter

Mar 14

Chicken Spinach Artichoke Soup

SERVES 6

INGREDIENTS
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

6 c. Chicken broth

Juice of 1/2 lemon

1 1/4 lb. boneless skinless chicken breasts (about 3 large breasts)
1  (14-oz) can artichoke hearts, drained and quartered
1 c. Shredded mozzarella
1 c. Freshly grated parmesan, plus more for garnish
2 tbsp. heavy cream (optional)
4 c. Fresh spinach
2 tbsp. freshly chopped parsley, for garnish
DIRECTIONS

1. In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.

2. Add chicken broth and lemon juice and bring to a boil. Add chicken breasts and lower heat. Let simmer until chicken is cooked through, 10 to 12 minutes.

3. Remove chicken from pot and shred with two forks. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using. Cook, stirring occasionally, until cheeses are melted. Stir in spinach and serve garnished with parsley and more parmesan.

https://www.delish.com/cooking/recipe-ideas/a24131957/chicken-spinach-artichoke-soup-recipe/

 

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Posted in Chicken, Starter

Mar 14

Pasta e Fagioli

SERVES 6

INGREDIENTS
2 tbsp. extra-virgin olive oil
1/2 lb. spicy (or sweet) Italian sausage
1 medium yellow onion, finely chopped
2 medium carrots, peeled and finely chopped
2 stalks celery, finely chopped
3 cloves garlic, minced

kosher salt

Freshly ground black pepper

2 (15-oz.) cans Great Northern Beans
1 (15-oz.) can diced tomatoes
4 c. Swanson Chicken Broth
2 sprigs rosemary, leaves finely chopped
1 1/2 c. ditalini pasta (or other small shape)

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish

DIRECTIONS
  1. In a large, deep pot over medium heat, heat oil. Add sausage and cook, breaking up with a wooden spoon, until cooked through, about 5 minutes. Stir in onion, carrots, and celery and cook until slightly softened, about 5 minutes.
  2. Add garlic and cook until fragrant, 1 minute more. Season with salt and pepper, then add in beans (with their liquid), diced tomatoes, chicken broth, and rosemary. Bring to a boil, then stir in ditalini.
  3. Reduce heat to medium and cook until pasta is al dente, about 8 minutes. Taste and adjust seasoning if necessary.
  4. Serve in bowls garnished with Parmesan and parsley.

https://www.delish.com/cooking/recipe-ideas/recipes/a54687/easy-pasta-fagioli-recipe/

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Posted in Starter

Mar 14

Broccoli Cheddar Soup

SERVES 4

INGREDIENTS
4 tbsp. butter
1 onion, chopped
1/4 c. all-purpose flour
2 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1 large head broccoli, finely chopped
1 large carrot, grated
2 stalks celery, thinly sliced
2 c. whole milk
3 c. shredded cheddar, plus more for garnish

Baguette, for serving

DIRECTIONS
  1. In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.
  2. Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.
  3. Add milk and bring to a simmer, then stir in cheddar.
  4. Season with salt and pepper and top with more cheddar.
  5. Serve with baguette.

https://www.delish.com/cooking/recipe-ideas/recipes/a50009/broccoli-cheddar-soup-recipe/

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Posted in Starter

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