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Posts tagged as “chicken”

Mexican-style Spice Blend

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This is not a sponsored post or endorsement made in coordination with or paid by any of the brands mentioned here—only offering a few suggestions based on things my family and I have tried and enjoyed.

This is an easy Mexican spice blend that uses just five spices from your pantry. You can use it as a topping for elotes as well as for tacos, fajitas, or grilled meats—I like it on chicken or steak.

Toast your spices for maximum flavor—it's an extra step that brings out their flavor. (Admittedly, I don't always bother doing this, but here it makes a huge difference.) You can buy spices pre-toasted and ground, such as McCormick's, or make your own.

One of my favorite places online to buy spices is My Spice Sage. They have a nice assortment of whole spices, spice blends, and other pantry ingredients available in different size containers—from 2 oz bags to small glass jars, larger 8 oz and 16 oz bags, and even larger wholesale sizes. I like their lemon pepper spice blend a lot.

To toast spices, you'll need a small skillet, whole spices, and a little bit of time and attention. Add the spices to a cold skillet and turn the heat to medium. You'll want to keep the pan moving so the spices don't stay in one place for too long and burn. It only takes a couple of minutes for them to toast and during the process, they may start to crackle and pop a little bit, but they shouldn't blacken or darken considerably—if that happens, they're burnt and will taste bitter, so it's best to start over.

Pantry Raid: Homestyle Chicken Soup

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Since I started eating meat again last year, I almost always keep a package of organic chicken thighs or breasts in my freezer for fresh, quick-to-assemble meals like curried chicken salad, chicken bacon ranch pasta—and this simple chicken soup.

Chicken or vegetable broth concentrate, like Better Than Bouillon brand, is a staple that I like to keep in the fridge for soups, sauces, and any other recipes that require stock. This way, I can use as much or as little as I need, without opening a full box of stock. The broth concentrate paste just gets scooped out of the jar and added to whatever I'm cooking along with water or other liquid. And as a bonus, it dissolves quicker when compared to bouillon cubes. Low sodium and organic varieties are available, too, which I usually try to buy but sometimes they are hard to find in stores.

Other alternatives to the broth concentrate are a good quality organic vegetable or chicken stock (Wegmans house brand is fairly low sodium) or, of course, homemade stock.

Taste Testing: Chicken Bacon Ranch Pasta

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Move over, cat videos. Tasty videos are the new online obsession.

We've all seen these posted on Facebook from Buzzfeed Food and others. These videos feature a person making a recipe, all filmed from his or her point of view. Some are narrated and others just feature catchy music and captions to go along with the video. The end result is often a delicious and mouthwatering dish that we're lead to believe (because we just saw whole the process) is a cinch to make.

Tasty videos are always entertaining to watch, but there are some recipes I see and my immediate reaction is, Really? Looks like a hot mess to me...

About a month ago, one really caught my eye as something that could just be crazy enough to work: Chicken Bacon Ranch pasta, posted by Twisted Food on Facebook.