I’m crushing hard on this Chicken, Sweet Potato, and Wild Rice Soup! It’s healthful; it’s hearty; it was born of a happy accident (and I’m a sucker for happy accidents).
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Dairy-Free White Chicken Chili for the win!
Despite having not one bit of dairy in it – no cow’s milk, no butter, no cheese, NADA! – this Dairy-Free White Chicken Chili brings incredible creaminess. It’s decadent and flavor-packed and makes hearts – and stomachs – rosy-glow, curled-up-by-the fire happy.
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Soup weather is officially back! And to kick it off, I’m rolling out my Creamy Roasted Red Pepper Potato Soup with Chicken recipe with its rich flavors and delightful Southwestern flair. Heck yes, soup season!!!
Every year, the end of summer always bums me out at first, because I heart that fair season with its shimmering heat waves and long, sunlight-laden days.
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I’m so, so excited by today’s recipe because it is inspired by a bomb meal I had this summer at KouZina, a restaurant here in the Detroit area. Say hello to Greek Bowls with Chicken and Spicy Roasted Red Pepper Feta Sauce!
I liken KouZina to a Greek Chipotle: you order at the counter, and one of the options is to create your own bowl. You select your rice (white or brown), your meat (chicken, gyro beef, or gyro lamb – or all three), your veggies, cheese, and sauce and plop down to eat the hell out of that glorious goodness! Visiting KouZina for the first time was a magical day for me (one that I highlighted on my other blog, 100 Places in the D).
After that day, as I was pleasantly haunted by the memory of how frickin’ delicious that meal was, I became intrigued with the idea of attempting to recreate the spicy feta sauce that my Greek bowl was doused with at Kouzina. For me it was the crowning jewel of the whole thing.
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Summer is HERE!!!!!! And what says summer quite like this colorful Asian Chicken Salad with Spicy Peanut Dressing?
OK, according to the calendar, it’s not officially summer yet; it’s still 11 days away – but the weather doesn’t know that. Here in the Detroit area, the day I’m typing this is the epitome of a gorgeous summer day as far as I’m concerned. The sky is a bright blue, the grass, a vibrant lush green, and I got sunburned last weekend sitting outside on a rooftop patio eating pizza and drinking blueberry beer and then attending a baseball game – that equals summer to me. And I’m THRILLED. May through October is definitely my favorite chunk of the year hands-down, and I’m so happy to be right in the thick of it wearing sandals and cheerfully sweating my butt off.
I hope if you’re in the Northern Hemisphere like me that you’re experiencing beautiful summery weather and shenanigans that make you hungry – hungry for this Asian Chicken Salad with Spicy Peanut Dressing! And if you’re in the Southern Hemisphere and gearing up for winter with its chilliness and waning daylight hours, well, if you’re anything like me and not a fan of that time of year, you could use this Asian Chicken Salad with Spicy Peanut Dressing for the cheer of its vibrant colors alone. You can pretend you’re at a beach party eating it while you’re really holed up in your house hiding from the frigid temps in your flannel jammies – and then whip out this recipe the next time it IS summer and you ARE invited to a beach barbecue. That’s probably what I’ll be doing the next time it’s winter for me.
But for now, it’s summer where I live, so I’m extolling the virtues of this Asian Chicken Salad with Spicy Peanut Dressing as a warm-weather salad.
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Hiya, all! Today I’m sharing this super-simple-to-assemble, six-ingredient Chicken Pita Wrap with Spinach, Red Bell Pepper, and Hummus. Because let’s face it: sometimes we really, really just want a sandwich . . . or a sandwich-esque item. Wraps are essentially rolled-up sandwiches, right?
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Hello, all! I’m all about promoting healthy eating, but sometimes, we need a treat, right? That’s why I’m sharing this recipe for Chicken, Sweet Potato, and Pine Nut Risotto with Fresh Sage with you today!
Really, this recipe is quite healthful in the scheme of things because it incorporates whole ingredients, instead of baddie processed ones. I am huge on the philosophy of whole-foods-based eating (eating meals that incorporate ingredients with natural sources, rather than processed ingredients). I believe it’s much more important than eating low-calorie. So while this risotto probably isn’t exactly low-calorie, it’s clean. Yeah, clean eats!
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Because I couldn’t stop with last week’s Cheesy Cauliflower Spinach Quinoa Pesto Bake, today we have: another quinoa casserole!
I’ve deferred from using the word “casserole” in these recipe titles because of the connotations it has for me. It conjures up images of garish 1950s-era concoctions or dishes swimming in cream-of-chicken soup. OK, cream-based-soups have their place in my heart – I did come of age in the ’90s in the Midwest – but you won’t be seeing them as an ingredient here. We value freshness and the use of whole ingredients here at A Cookable Feast! My philosophy is to include processed foods not as a staple of my diet, but as a sporadic indulgence (I do have a fondness for Cheetos, for instance, but I don’t keep them in the house. However, I’ll gobble them at every barbeque and birthday party they’re set out at).
The Postwar era was a cray-cray time for food here in the U.S., with home-cooked meals often relying heavily on then-newfangled processed ingredients and oft-zany brand-sanctioned recipes (Google “Crazy 1950s recipes,” and you’ll see what I mean – an excellent diversion when you’re rendered useless by post-lunch drowsiness at work). But I’ll take one lesson from that time: as long as a not-repulsive combination of ingredients is used, the casserole is an excellent format for a quick and easy meal.
