This post is sponsored by Pacific Foods, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Every time I use my slow cooker I'm reminded how MAGICAL it is!! You just dump everything in, go to work, come back: dinner is ready. I really don't know how much better it can get!

This recipe is really pretty simple - use some pre-made curry paste (or make your own if you're ambitious!), add some Pacific Foods Organic Chicken Bone Broth with Ginger along with a few other simple ingredients, and that's it! Simple, straightforward tacos.

You could also use this meat in sandwiches, salads, wraps, or anything else! It's flavorful and spicy and definitely not boring. Spice up tacos with your favorite toppings - escabeche, radishes, avocado, chopped onions, cilantro, etc. Those are a few of my favorites!

Slow Cooker Green Curry Chicken Tacos

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 4-8 hours
• Total Time: 4-8 hours
• Yield: 4-6 servings

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Description

These flavorful slow cooker tacos are seasoned with green curry and lemongrass broth. With minimal effort, you'll have delicious street tacos at home!

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Ingredients

Units USM

• ¼ cup green curry paste
• 16oz Pacific Foods Organic Bone Broth - Chicken with Ginger
• 1 Tbsp minced ginger
• 2 garlic cloves, minced or pressed
• 1 Tbsp fresh lime juice
• 1 large white onion, chopped
• 2.5 lbs boneless skinless chicken breasts
• ½ cup coconut cream
• 16 small tortillas
• ½ cup chopped cilantro
• ½ cup pickled red onions
• ½ cup cotija
• 1 cup cubed avocado

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Instructions

1. Combine the curry paste, broth, ginger, garlic, lime juice, and onion in your slow cooker. Stir until the curry paste is fully incorporated.
2. Add the chicken breasts in a single layer (if possible. If not, that's okay), and cook on low for 6-8 hours, or high for 4 hours.
3. When the chicken is done, use two forks to shred it in the crock pot. Add the coconut milk, stir everything together, and cook another 5-10 minutes (until warmed through again).
4. To assemble the tacos, warm your tortillas and then layer the shredded chicken, cilantro, pickled red onions, cotija, and avocado.

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Keywords: green curry chicken tacos, chicken tacos, slow cooker chicken, slow cooker chicken tacos, slow cooker tacos

The post Slow Cooker Green Curry Chicken Tacos is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Pacific Foods, a brand I've loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

This lemongrass chicken satay bowl is made up of grilled chicken, tons of veggies, rice cooked in Pacific Foods Organic Chicken with Lemongrass Bone Broth, peanut sauce, and ALL THE FLAVORS! I've been eating this for a few days now (yassss leftovers) in two forms: as the bowl (as pictured), and as a wrap (just add tortilla!). I'm into it!!

Let's do a (very) brief life update while we're here, ok?! Since the last time we talked (hi sorry it's been so long) I gave my two weeks at work, accepted a new job, started 3 weeks of funemployment, and have now lounged around being waaaaay less productive than planned for about a week and a half. More than halfway down with my funemployment and STILL SO MUCH MORE TO DO! I'm trying accept that it's okay to chill out between jobs, and that I don't need to always be productive (b/c I really am not being productive). Taking a break is okay! I think?

Anywho. Here's your recipe! I do have a few more up my sleeve coming in the next weeks - I promise!! xo

Lemongrass Chicken Satay Bowl

• Author: Mary
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4

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Description

This lemongrass chicken satay bowl has rice cooked in lemongrass chicken broth, a lot of veggies, herbs, and peanut sauce. It's a fresh, healthy meal that comes together with minimal effort!

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Ingredients

Units USM

For the marinade

• 3 Tbsp coconut milk
• 2 Tbsp fish sauce
• 1 tsp curry powder
• 2 cloves garlic, minced or pressed
• 1 Tbsp lime juice
• ½ tsp each salt and pepper
• 1 tsp lemongrass, finely chopped

For the bowl

• 2 large chicken breasts
• 1 cup rice (I used brown)
• 2 cups Pacific Foods Organic Bone Broth — Chicken with Lemongrass
• 4 cups mixed greens
• 1 cup thinly sliced carrots
• ½ cup thinly sliced radishes (I used watermelon)
• ½ cup chopped green onion
• ½ cup chopped cilantro
• 1 cup peanut sauce

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Instructions

1. Prepare the marinade by combining all of the marinade ingredients. Set aside.
2. Slice the chicken breasts lengthwise into thin (less than 1" thick) strips. Put in a ziplock bag and then pour in the marinade. With your hands, work the marinade around all of the chicken, then remove all of the air, seal, and refrigerate for at least 2 hours.
3. While the chicken is marinading, prep all of the veggies (cut them up!) and make the peanut sauce.
4. Rinse the rice with water, then cook in the Pacific Foods Organic Bone Broth — Chicken with Lemongrass.
5. When you're ready to cook the chicken, weave a skewer through each strip of chicken, then grill until cooked all the way through.
6. To assemble the bowls, combine your preferred proportion of each: rice, mixed greens, chicken, sliced vegetables, and peanut sauce.
7. Mix together, using the peanut sauce as a dressing, and enjoy!

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Keywords: chicken satay bowl, lemongrass chicken satay bowl

The post Lemongrass Chicken Satay Bowl is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by Crunchmaster. Thank you for supporting the brands who keep The Kitchen Paper running!

It happened! We moved! And we unpacked! And now we live in our dream home and life is so so good. Honestly, the last month has felt a bit surreal: our condo sold in 1.5 days (we weren't sure it would at all!), we found our dream home a few days later, our offer was accepted, and we really didn't hit any (major) snags along the way. It felt too good to be true - Marc was skeptical the entire time, and didn't really get excited until we were fully IN the new house! I am pretty good at keeping a positive attitude, and being sure everything would work out as planned, but still had some nervousness about it all. No longer! We're in. The house is great, although a terrible color inside. We have an endless list of renovations/changes/improvements to do, but none are immediately necessary! We're really, truly grateful.

So last time we talked about me finding more balance - I'm working on being a balancemaster, remember? - I had just gone down to four days per week at work. But that was also, literally, the day before our house went on the market and all of this hoopla began. So, I haven't been that great at finding balance yet. I'm working on it though! I've been trying to incorporate enough downtime to counteract my business at work, home-stuff, etc. The new house has a dedicated yoga room which I am over the moon about, and already using to help my quest for balance! Balancemaster: I WILL ARRIVE. Eventually.

This salad, though, arrived at balancemaster with ease. It is the perfect blend of crunch (hello, Roasted Garlic Multi-Seed Crunchmaster crackers!!) with light vegetables. I can't resist a good Asian-inspired dressing, so this soy/sesame mixture is a winner for me. Add in some chicken for protein, sesame seeds for another little texture pop, and you have a darn good (and healthy!) salad. I at this for lunch and dinner two days in a row!

I keep you guys updated on home improvements, and my work on becoming a balancemaster. It may take some time, but I'm determined to get there! xoxo

Sesame Chicken Crunch Salad

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4-6 servings

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Description

This sesame chicken crunch salad has roasted garlic crackers for crunch, baked chicken for protein, a wonderful mix of vegetables, and a flavorful Asian-inspired sesame dressing. It's a hit!

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Ingredients

Units USM

• 2 chicken breasts
• salt & pepper
• ⅓ cup sesame oil
• 1 clove garlic, pressed
• 1" section of ginger, finely minced or pressed
• 2 Tbsp mirin
• ¼ cup soy sauce
• 1 cup shredded carrots
• ½ cup chopped green onions, white and green parts
• ¼ cup chopped cashews
• 3 cups thinly sliced* radicchio
• 3 cups thinly sliced* green cabbage
• 2 Tbsp sesame seeds (I used black, but you can use either white or black!)
• 2 cups Roasted Garlic Multi-Seed Crunchmaster Crackers, crushed to small chunks

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Instructions

1. Preheat the oven to 400F. Lightly salt and pepper the chicken breasts, and place on a lightly oiled (or foil-lined) baking sheet.
2. Bake for 25 minutes, or until no longer pink in the middle, then remove and set aside.
3. While the chicken is baking, combing the sesame oil, garlic, ginger, mirin, and soy sauce. Whisk together, and set aside.
4. Toss together the carrots, green onions, cashews, radicchio, cabbage, sesame seeds, and crushed crackers**.
5. Shred the chicken, and add to the salad along with the dressing. Toss everything to combine, and serve immediately.

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Notes

*I used my mandolin to thinly slice both the radicchio and the cabbage.

**The crackers will get soggy if left in the salad for more than a few hours — if not serving immediately, wait to add the crackers before serving.

The post Sesame Chicken Crunch Salad is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

This post is sponsored by La Terra Fina. Thank you for supporting the brands that keep The Kitchen Paper alive!

Hi again! I'm back with a "we need a quick delicious cheesy chicken dinner" solution for ya. Plus kale, because you know me. This is my last post in a series of posts with La Terra Fina, and all of them have pointed out to me how easy it is to throw a super tasty dish together with real ingredients and minimal work. They use such great ingredients in their dips and spreads, so why not take advantage of it? I'm all for it. We'll talk more about chicken in a moment!

First, little life update again! As I mentioned last week: we are selling/buying houses at the moment. Selling one. Buying one. Gotta be specific, I guess. Anyways: we were supposed to close on selling yesterday, and close on buying today ... but then it snowed and Portland shut down (as it does in the snow), and the county offices closed and wouldn't record the sale. Ha! How's that for a foiled plan!? Not a huge deal, apparently: the money is still all good to go, nobody can back out (everything is signed), it just pushes it back day. Our closing today should still happen on time, assuming offices are open. I'm posting this way before anyone makes those kinds of decisions, so who knows. Fingers crossed we can get the keys tonight and go celebrate in an empty house! And then finish packing. And wait for the movers to come tomorrow morning. I tell ya, I am ready for this busy busy house ordeal to be done.

Back to chicken? Back to chicken. This recipe really is ridiculously simple: take some thick chicken breasts, and cut them into cutlets - in half horizontally, so you have two wide, flat pieces. Mix the La Terra Fina Lemon Pepper & Asiago Dip & Spread with finely chopped kale, then use your hands to put a dollop in the middle of each chicken cutlet. Roll it up, then roll it in breadcrumbs, then put it in a baking dish and BAKE! About 10 minutes before the chicken is done, add more lemon pepper & asiago dip (no kale this time) on top of the chicken. Bake it! Garnish it! Enjoy it! It's so darn easy. Also, this would work with almost any other flavor of La Terra Fina dips & spreads. Spinach artichoke & parm? or Italian style tomato and cheese? There are so many!

I'll keep you all posted on the house situation! If you aren't already following me on instagram, that's where I am MUCH better (usually) about communication. Have a wonderful rest of your week! xo

Kale Asiago Baked Chicken

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6 servings

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Description

This quick chicken dinner uses lemon pepper & asiago dip to speed things up in the kitchen. With added kale and tomatoes, it's a balanced dinner for the whole family!

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Ingredients

Units USM

• 3 large chicken breasts
• salt & pepper
• 1 container La Terra Fina Lemon Pepper & Asiago Dip & Spread
• ½ cup finely chopped kale
• ⅓ cup breadcrumbs
• ⅓ cup shredded asiago
• ½ cup diced cherry tomatoes

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Instructions

1. Preheat the oven to 400F and gently coat the inside of a medium-sized (8"x8" is fine) baking dish with olive oil.
2. Place a chicken breast on a cutting board, and press your palm flat on top of it. Using a very sharp knife, cut horizontally through the chicken breast so you have two  wide, flat pieces. Repeat with all of the chicken, lightly salt & pepper both sides of all pieces, then set aside.
3. Mix half of the La Terra Fina Lemon Pepper & Asiago Dip & Spread with the kale.
4. Pour the breadcrumbs into a shallow bowl or plate, and set aside.
5. Using a spoon, or your fingers, put 1 tablespoon (roughly) of the dip and kale mixture in the center of each chicken cutlet, going from one edge to the other (the short way). Fold the long ends of each chicken cutlet over the filling, essentially "rolling" it into a little bundle. Holding it closed, dip it in the bread crumbs until the outside is coated. Place seam-side-down in the prepared dish.
6. Repeat with all of the chicken, then bake the entire dish for 25 minutes. After 25 minutes, spread the remaining lemon pepper & asiago dip and sprinkle the shredded asiago over the top of the chicken evenly.
7. Bake for another 10 minutes, or until the chicken is done.
8. Garnish with cherry tomatoes and extra chopped kale!

 

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Oh haaaay! I'm back from vacation (waaah!) and back into the swing of regular life - which is really not a bad thing. We had such a great road trip, and felt genuinely rejuvenated by the time Monday morning rolled around, despite a fairly eventful finale!

On Thursday our plan was to drive from Salt Lake City across the salt flats, through Nevada, and up into Oregon to the Alvord desert. We were going to spend the night in the Alvord, then drive to Crater Lake Friday to climb Mt. Thielsen on Saturday. With the absolute worst timing possible (literally, there was no worse time/place for this to happen), our engine died. Like, full on is not repairable. SERIOUSLY!? Ugh. This was about 6pm Thursday, so we called the nearest tow truck - 100 miles away, 40 miles of which was gravel road. We waited 3 hours for it to arrive, loaded up the car, and road to Burns, Oregon in the tow truck.

We arrived in Burns at midnight totally exhausted, without having eaten dinner, and honestly a bit emotional. DON'T DIE, BIG RED!! Luckily we got a hotel room, and were able to get some good sleep. Unfortunately, the next morning the mechanic confirmed our fears: big red was DEAD. Commence our search to find a way back to Portland from Burns (about a 5 hour drive). Rental car? None within 100 miles. Bus? Infrequent, and we had all of our climbing/backpacking gear - nearly impossible to load it all on a bus. Have my brother come pick us up? He was willing, but that seemed like a waste of his time (10 hours). The only vehicle available for rent in or near Burns was a u-haul. Not just any u-haul, but the BIGGEST u-haul they offer: 26' box truck. After weighing our options again and again, we decided: let's just do it.

So, we drove a HUGE box truck all the way back to Portland, 98% empty and 2% full of our outdoor gear. It was a bit cumbersome, but Marc drove like I champ (I was too wimpy to drive the thing) and we made it home in time to unpack, clean up, and get a 10+ hour night of sleep. We were bummed to cut the final bit of our vacation short, but also excited to have a whole weekend at home where we genuinely relaxed: we didn't work, we didn't make plans, we really didn't do anything except for tend to the garden, chill out, spend time with each other, and recoup from a week+ on the road. Not too shabby, eh?

With that, let's dive back into food! This recipe is a re-post from years ago (almost EXACTLY 5 years ago!) - I wanted to update the photos, and always love re-making this recipe. It's still a favorite! This soup is spicy, flavorful, and hearty. This'll leave you full and satisfied all darn winter! Seriously one of my go-to winter soups. As Portland weather turns to fall (the last two days excluded!), I anticipate making this (and other fall/winter soups!) much more often.

Spicy Chicken and Rice Chowder

★★★★★ 5 from 1 reviews

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

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Description

This hearty soup is filling, spicy, so warm, and perfect for cold weather.

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Ingredients

Units USM

• 6 slices bacon
• 2 tsp minced garlic
• 2 large shallots, diced
• 3 chicken breasts, cubed
• 2 Tbsp adobo sauce
• 2 chipotle peppers in adobo sauce, minced
• 1 bell pepper, diced
• 3 stalks celery, diced
• 6 cups chicken broth*
• 1 cup uncooked wild rice mix, rinsed
• 2 tsp salt
• 2 cups milk
• ¼ cup flour
• pepper
• thinly sliced green onions
• grated cheddar cheese
• sour cream

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Instructions

1. Cut the bacon into small slices, and cook in a large stew pot until crispy. Keeping the bacon grease in the pot, remove the bacon and set aside.
2. Over medium heat, add the garlic and shallots to the bacon grease and cook for about 4 minutes. Push the shallots and garlic to the side of the pot, and add the cubed chicken and adobo sauce. Cook until the chicken is starting to brown.
3. Add the minced chipotle peppers, bell pepper, and celery. Cook for until the vegetables are beginning to soften, about 5 minutes. If needed, add olive oil.
4. Add the chicken broth and rice, and bring the mixture to a boil, stirring frequently. Turn the heat down and let the soup simmer for 35 minutes, stirring occasionally (to prevent the rice from sticking to the bottom).
5. In a separate bowl, whisk the flour into the milk until completely incorporated. Add this mixture to the soup, and let it simmer another 10 minutes, or until thickened. Season with pepper.
6. Serve topped with the bacon, sour cream, cheddar cheese, and green onions.

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Notes

I choose to use Pacific Foods Organic Low-Sodium Chicken Broth!

The post Spicy Chicken and Rice Chowder is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

I'm back to work today, after spending the last five days in Colorado! We flew out last week for a dear friend's wedding in Salida, which is the neighboring town to Buena Vista, where I lived each summer and one winter for about ten years. It was so much fun to visit old friends and places dear to my heart, and to show Marc a place that had such an impact on my life. I never thought I'd consider moving back to Colorado, but after spending time down in BV and Salida, it seriously crossed my mind. Small town CO living is pretty darn fun, especially when so many of my people are right there.

After the wedding (which was wonderful and VERY wet and so so much fun), we drove up to Fort Collins to visit Marc's brother. We spent a few days resting/recovering/eating/catching up before flying home last night! Not a bad vacation at all!

Now we're back and gearing up for a very busy next few months of blog projects, book projects, work travel, (hopefully) fun travel, and more. THIS YEAR IS PACKED! I realized this last weekend, while catching up with friends who I haven't seen in two years, that I've been saying the same thing for a while: "I'm still trying to find balance." It's true, but I've been saying that for a while now, and have done literally nothing to achieve it (in fact, I'm just taking on more and more projects and activities and work). The problem is: I like them all. I don't want to say no to them (I do say "no" to things I'm not interested in). I want to go climbing and running and do yoga and hike and attend fun pdx food events every single day, but I also have two full-time jobs, a house and garden to care for, relationships to tend to, etc.

I keep thinking things will "settle down" eventually, but I'm realizing it's going to require a deliberate effort to actually achieve that. How? I'm not sure, but at least I'm figuring out that I need to try something. If I could just figure out how to survive on 4 hours of sleep, this would be so much easier! (but seriously: I need like 9, so ... that options is out.)

How do you guys find balance between doing all the things you want to do (and have to do)? Do I just have to suck it up and stop doing some of the things I love? Maybe that's why small town Colorado life appeals to me right now: it'd be a bit simpler. I'd get to do all the things I love! Maybe that's just a "grass is greener" situation, when in fact I'd still pack my schedule to the brim.

How about these lemongrass chicken meatballs? I made these back when we did Whole30 in March, and loved putting them on salads, or eating them with various vegetables! They're pure chicken, but would also be really great with half pork. I wanted to get as much veg into them as I could, so I ground up kale super fine and mixed it in - also an easy way to sneak your kids (or other non-veggie-loving humans) some green vegetables!

Have a wonderful rest of your week! I'll be back next week with a delicious sprouted lentil recipe - my newest obsession!

Lemongrass Chicken Kale Meatballs

• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4-6 servings

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Description

These healthy meatballs are packed with nutrients from kale and Asian-inspired flavors from lemongrass, garlic, and ginger. These meatballs are baked, but you could cook them on the stovetop if you prefer. Serve with a side of potatoes and more vegetables!

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Ingredients

• 1 oz fresh ginger
• 1 oz fresh lemongrass
• 2 garlic cloves
• 1 Tbsp lime juice
• 2 oz green onion
• ¼ cup packed cilantro leaves
• ½ cup packed chopped kale
• 1 Tbsp toasted sesame oil
• 1 lb ground chicken
• 1 egg
• ½ tsp each salt & pepper

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Instructions

1. In a food processor, combine the ginger, lemongrass, garlic, lime juice, green onion, cilantro, kale, and toasted sesame oil. Pulse until there are no large pieces, but not so it’s completely smooth. There should be small, but distinct, pieces visible.
2. Combine the chopped mixture with the ground chicken, egg, salt, and pepper. Use your hands to gently combine everything evenly.
3. Use a cookie scoop, or measuring scoop, to evenly divide the meat into small (⅛ cup) balls. Arrange on a baking sheet, and bake at 400F for 16-20 minutes (this will depend on their size). To make sure they’re done, break one open — you should not see any pink.
4. Serve hot with a side of potatoes and vegetables!

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We're back in gardening business, folks! I hope. We're trying, that's for sure!

Last year I applied to be on the waiting list for some community gardens around town, and earlier this spring we learned that we got a spot in one! YAY! The only issue? It was a pretty overrun and neglected spot. With both Marc and I being semi-neurotic and vv apt to overextending ourselves, we dove in head first to fix up our plot and make it gorgeous - serious weeding, deconstructing weird raised beds, installing cedar boundaries around the exterior, ammending the soil, etc. With all of that, plus having multiple jobs and outdoor adventures, we didn't get plants in the ground very early - although some people say that's fine, since it was so wet... I still feel behind!

Anywho. We finally did get plants in the ground, and then lost them to slugs. UUGH. Lesson learned, slug-deterring-measures installed. Now, we're hoping our newest round of babies makes it! The deer and squirrels might be another hurdle to cross (maybe a bunch of netting is our next project??), but my fingers are crossed that they'll just leave our little planties alone! I can't wait to actually SEE SOME VEGGIES on those greens! We planted all sorts of herbs, beets, carrots, brussels, kale, salad greens, cabbage, radishes, broccolini, tomatoes, peppers, squash, etc. Assuming all goes as planned, you're gonna be seeing all the veg here on The Kitchen Paper and in person if you live anywhere near us!

We've been running up (literally up. like straight up.) to the garden before work to water - at this point only 1-2 times per week, but when it's hot mid-summer I think that'll need to be more frequent - which is hard but a great way to get in some exercise and water the babies!

How 'bout this chicken, eh? This is a super easy, whole30-approved, coconut-lime chicken with mini peppers. Really, you could use whatever veggies you have on hand. Just throw 'em in! Asparagus would be awesome in this recipe!

Have a wonderful week, friends! xoxo

Coconut-Lime Chicken with Mini Peppers

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3-4

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Description

This fun chicken dish had coconut cream, lime, and sweet mini bell peppers. This dish cooks entirely on the stovetop, and comes together just thirty minutes.

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Ingredients

Units USM

• 1 tsp cumin
• 1 tsp chili powder
• ½ tsp salt
• ½ tsp pepper
• 4 chicken breasts, as close to the same size as you can get them
• 1 Tbsp olive oil
• 2 garlic cloves, crushed
• 8oz mini peppers, seeded and sliced into thin rings
• 1 tsp minced fresh ginger
• 2 cups coconut cream
• 1 jalapeño, thinly sliced
• juice of 1 lime
• ¼ cup green onions
• rice, for serving

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Instructions

1. Combine the cumin, chili powder, salt, and pepper. Generously season the chicken breasts with the spice mixture on both sides.
2. Heat a heavy skillet over medium-high heat, and add the chicken breasts in a single layer. Cook on the first side, without moving, for four minutes. After four minutes, turn the heat down to medium, flip the chicken breasts, add the oil and the garlic.
3. Cook, stirring the garlic around the chicken breasts as best you can, for 1 minute before adding the peppers.
4. After 2 minutes, add the ginger and coconut cream. Bring to a simmer and reduce the heat to low (or enough to maintain the simmer).
5. Let simmer for 10 minutes. Depending on the thickness of your chicken breasts, you may need to continue to cook a bit longer. When the chicken is done (no longer pink on the inside), add the sliced jalapeños and remove from the heat.
6. Squeeze the lime juice in, and add more salt to the coconut sauce if necessary. Garnish with green onions, and serve over rice.

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I am back from San Francisco and working on catching up on sleep and re-stocking the fridge and getting ready to be out of town the next two weekends and TRYING TO REMEMBER TO BREATHE! Here we are. Also grateful for this butter chicken soup, a jar of which I (smartly) hid in the freezer for moments like this when I have no time to make dinner. Whew!

This recipe is basically a dairy-free (*if you use ghee instead of butter), soup version of my Indian Butter Chicken recipe - which is, to this day, still one of the top two most-visited recipes on The Kitchen Paper. (paprika chicken and spinach with white wine thyme butter sauce is the other!) This comes together super quickly, especially if you already have shredded chicken (or buy a rotisserie chicken from the store and pick off the meat!). I used more of my favorite (Pacific Foods) organic tomato sauce, like I did in the spring vegetable red curry a few weeks back!

Serve this soup alongside naan (regular or yeastless!) and/or rice, along with some lime and cilantro for garnishing.

Butter Chicken Soup

• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6

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Description

This soup version of  Indian Butter Chicken is a family favorite and quick to throw together! It's easily dairy-free, full of flavor, and easily frozen for future meals.

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Ingredients

Units USM

• 3 tablespoons butter (or ghee, if dairy-free), divided
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 tsp garam masala
• 1 Tbsp fresh grated ginger
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 1 ½ cups tomato sauce
• 2 cups coconut milk
• 2 cups chicken broth
• 2 cups shredded cooked chicken
• salt & pepper
• lime & cilantro, for garnish
• naan & rice for serving

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Instructions

1. In a large stockpot over medium-high heat, melt the butter.
2. Add the onion and cook for a minute before adding the garlic, garam masala, ginger, chili, cumin, and cayenne. Continue to cook, scraping the bottom of the pan constantly.
3. After 3-4 minutes, add the tomato sauce while vigorously scraping the bottom of the pan to deglaze any stuck spices. Cook for 3 minutes, then add the coconut milk and broth.
4.  Bring to a simmer and cook for 10 minutes, then add the shredded chicken. Bring to a simmer and cook until the chicken is warmed through.
5. Season with salt and pepper to taste, and serve warm with lime, cilantro, naan and/or rice.

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This post is sponsored by Grand Central Bakery, a company I love and enjoyed for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Welp, the cat is jumpin' out of the bag: I'm moving again. AGAIN. This is what, the sixth time in two years? NBD. THIS WILL BE THE LAST! For at least a while! I bought MY OWN PLACE! *happy homeowner dance*

I close in less than two weeks (am I jinxing this by writing about it before actually closing? uuuuh fingers crossed no), have a gaggle of wonderful friends ready to paint the new place, load up, and unload our current apartment into our new place. I almost just said "final resting place" and then decided that was morbid. This will hopefully not be my final resting place, but hopefully my final dwelling place for quiet a while to come. I'll be posting all sorts of pictures, I'm sure, as we make it ours (if you've seen my pinterest you know that'll probably mean white walls and all the plants!). I'm currently trying to figure out exactly what the rest of it will look like (what rugs!? what side chair in the living room!? what dining room table!? OMG WHAT RUGS!?), but also feel no rush - we can move in and slowly piece it together and still be totally comfy there!

One thing that will absolutely continue in the new place: cooking delicious dinners like this one! Last year I was lucky enough to go to one of the Grand Central Bakery locations here in Portland and play in their kitchen for an evening using their frozen puff pastry. They make it, roll it, freeze it, and sell it! You then get your roll of deliciously flakey puff pastry and make your life 10000x easier than making your own, amiright? Srsly. This year, after foraging for mushrooms and loving all the fall Oregon produce, I wanted to use their puff pastry as the top to a pot pie. HOW FUN IS THIS?! I was thrilled. It's a slight twist to the familiar pie crust (which GCB also makes and sells frozen!), and a super fun one!

I'll have more house updates eventually, I'm sure, but for now: wish me luck! Send me any gorgeous (affordable) furniture recommendations! xoxo

Wild Mushroom Chicken Skillet Pot Pie

• Author: Mary
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 minutes
• Yield: 6-8

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Ingredients

Units USM

• 4 Tbsp butter, divided
• 1 onion, cut to ¼" half-rings
• 2 carrots, minced
• 2 stalks celery, minced
• 2 cups chopped chanterelles
• ¼ cup flour
• 3 cups chicken broth, heated (hot but not boiling)
• 2 cups shredded cooked chicken
• salt & pepper
• 2 cups chopped kale
• ½ cup half & half
• 1 sheet Grand Central Bakery Puff Pastry

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Instructions

1. Before you start, make sure your skillet is big enough to accommodate everything. If it isn't, pare the recipe down slightly to fit. Also, prepare the pastry: roll it out slightly, to even it out, and cut it to fit your pan (with an inch or two overhang). Place it on a baking sheet and keep it in the fridge while you cook.
2. Preheat the oven to 400F.
3. Get the skillet nice and hot over high heat on the stove, then add 2 tablespoon butter and the sliced onions. Cook, stirring frequently, until they've browned and caramelized a bit (about 8 minutes).
4. Reduce the heat to medium, then add the remaining butter, carrots, and celery. Cook for 3-4 minutes before adding the chopped chanterelles.
5. Let this mixture cook for 5-8 minutes, until the mushrooms are all softened and some of the moisture has evaporated before sprinkling the flour over the vegetables, and stirring to combine. Stir continuously, scraping the bottom of the pan, for 3 minutes.
6. Gradually pour in the chicken broth, using your spoon to vigorously scrape the bottom of the pan (to get all the flavorful bits off of the pan!), then add the chicken and bring the mixture to a simmer.
7. Season with salt and pepper, remove from the heat, and stir in the chopped kale until mostly wilted. Add the half & half, stirring again to combine.
8. At this point, cut a few vents in your puff pastry, and (work quickly so it doesn't warm up too much before going into the oven) lay it over top of the skillet.
9. Put it immediately in the oven and bake for 30-40 minutes, or until the pastry is golden and the pot pie is bubbling.
10. Serve warm.

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The post Wild Mushroom Chicken Skillet Pot Pie is from The Kitchen Paper. Click over to see it on The Kitchen Paper!

Last friday was the last day of my internship - aka the fastest five weeks everrrrr. Seriously, it flew by. How?! HOW?!? It's been a great experience, and if anyone ever wants to talk about code school… lemme know. I'm happy to give you my thoughts and feelings and opinions (you know I have many!) and recommendations.

At this point, despite loving my internship, I'm really excited to take a week off. I haven't really had one since December, and I'm ready to give myself permission to really RELAX. I lounged in bed most of the day Saturday (catching up on TV, obvi), and Marc and I are going to head out into the woods for most of this week and really unplug. If I'm MIA for a bit: that's why. I'll be back! If not: come looking. Bring cheese.

Then: who knows! I'll keep you guys posted on the job hunt process as much as I can!

As for this chicken: it's really pretty simple! Start some chicken cooking, prep your veggies, add some wine and garlic, add the veg, and then you're pretty much done! EASY. Tasty. Colorful!

Have a wonderful week! xo

Kale Bell Pepper Chicken with White Wine and Garlic

★★★★★ 5 from 2 reviews

• Author: Mary
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 3-4

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Ingredients

Units USM

• 3 chicken breasts
• salt & pepper
• 1 tsp paprika
• 1 tsp crushed red pepper flakes
• ½ cup white wine
• 2 red bell peppers, sliced into long strips
• 3 cloves garlic, pressed or minced
• ½ white or yellow onion, sliced into thin strips
• 4 cups torn kale

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Instructions

1. Heat a large skillet over medium-high heat. Generously rub each side of the chicken breasts with salt, pepper, and paprika. When the pan it hot, add the chicken, turn the heat down to medium and do not move at all for at least 5-7 minutes.
2. After 5-7 minutes, flip the chicken over and add the red pepper flakes and white wine. Cook another five minutes before adding the bell peppers, garlic, and onion. Stir gently around the chicken as the vegetables cook. After about 7 more minutes, when the chicken is nearly done, add the kale and gently cook it for 2 minutes, or until wilted.
3. Season the vegetables with a bit more salt and pepper, and serve warm along with a grain of your choice.

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The post Kale Bell Pepper Chicken with White Wine and Garlic is from The Kitchen Paper. Click over to see it on The Kitchen Paper!