diary free recipe

Warmly spiced and satisfying, this chicken tortilla soup comes together fast thanks to the ultimate easy dinner party trick: a rotisserie chicken from the grocery store.

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16x9

Easy Chicken Tortilla Soup

rotisserie chicken

(15 oz) can fire roasted tomatoes, diced

(10 oz) can red enchilada sauce, mild

onion,

zucchini,

green chilies

garlic,

chicken broth

(14.5 oz) can creamed corn, undrained (can sub with 1 can sweet corn, drained)

tsp cumin

tsp chili powder

tsp sea salt

tsp black pepper

bay leaves

Tbsp chopped cilantro

lime

sour cream

cheese, shredded (cheddar, mozzarella, Mexican blend)

avocado,

Tortilla chips, crushed

https://images.themodernproper.com/billowy-turkey/production/posts/2018/chicken-tortilla-soup-6.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599771055&s=3b9f32a59e405240aceed01738b32208

https://images.themodernproper.com/billowy-turkey/production/posts/2018/chicken-tortilla-soup-6.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599771055&s=455dfd701b4f447dd5b29feccc33a384

While rotisserie chicken is still warm, pick all meat of the bones, discard skin

Place the chicken meat in a large stock pot

Discard bones, or save if you like to make homemade stock

Add to the pot the tomatoes, enchilada sauce, chicken broth, onion, zucchini, chilis, garlic, corn, cumin, chili powder, salt, pepper and bay leaves

Stir to combine and turn the heat to high

As soon as soup begins to boil, turn the heat to medium-low heat and continue to cook, uncovered, until the onions are translucent and zucchini is tender, about 30 minutes.	Serve the soup topped with chopped cilantro, a squeeze of fresh lime juice, sour cream, cheese, avocado and corn chips.

This was delicious and easy enough that my 8 year old could help me cook! Such a hit in my house, might make this part of our regular line up! 😊 thanks!!

This was absolutely delicious 😍 Added a bit of cayenne pepper for extra spice and it turned out great!

This was so delicious! And the best part: EASY!  I was skeptical about the zucchini but it was really good! Thank you, thank you!

OMG.. This was amazing.  My picky wife and picky sister in law have tagged this as their now favourite soup.  I didn’t change a thing in the recipe.  And when we ran low on broth.. all I did is make up a new mix of broth/enchilada/tomatoes and half the spices to add to the chicken and veggies from the day before... what a great easy recipe!

Tortilla Soup

These easy chimichurri meatballs make a delicious, quick dinner when paired with a big salad, or serve them as a fun, dippable party appetizer—either way, they’re sure to be a hit!

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Chimichurri-Meatballs-11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1620136720&s=cf02c05115e7b91725d8068efe5a3ffc

Chimichurri Meatballs

chimichurri sauce

bread crumbs bread crumbs

lb Ground beef, 80/20

pork

eggs

tsp kosher salt

https://images.themodernproper.com/billowy-turkey/production/posts/2021/Chimichurri-Meatballs-11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1620136720&s=95283992d2d64613b5150456a3944601

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Prepare a large rimmed baking sheet with parchment paper.Make the chimichurri sauce according to directions in separate post

In a large bowl, mix together 1/3 cup prepared chimichurri with the bread crumbs, toss to combine until there are no longer any dry parts.Add in the ground beef and lamb or pork (whichever you prefer), eggs and salt

Mix well with your hands until the breadcrumb mixture is completely incorporated with the meat and eggs.Roll the meat mixture into 1 ½ inch balls (about 2 tablespoons each) and place on the baking sheet, about 28-30 total.Bake for 15 minutes

Turn the oven to broil and cook for 5 more minutes until the meatballs are browned and have reached an internal temperature of 165°F on an instant read thermometer

Discard any fat that leaked out of the meatball (don’t worry they will still be really tender.)Transfer the meatballs to a serving platter and serve with remaining chimichurri sauce.

Absolutely delicious! All of your recipes have impressed me. I like serving this with mashed potatoes and roasted asparagus for a hearty dinner.

This cold, crunchy broccoli salad—studded with crisp bacon, diced red onion and chewy raisins, then tossed in a creamy homemade dressing—is what all of your summer party dreams are made of.

https://images.themodernproper.com/billowy-turkey/production/posts/2019/broccoli-salad-12.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599768212&s=d1340b7355d4d721bdd60e14467e8672

Easy Broccoli Salad Recipe

lbs broccoli florets (8 cups)

bacon,

red onions, minced

sunflower seeds

raisins (golden

mayonnaise

sugar

lemon juice

tbsp apple cider vinegar

tsp salt

https://images.themodernproper.com/billowy-turkey/production/posts/2019/broccoli-salad-12.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599768212&s=7ea1dfab120f6533b9eb241df29757d3

https://images.themodernproper.com/billowy-turkey/production/posts/2019/broccoli-salad-12.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599768212&s=b00579c96ad91e4efed1babce9b35f56

In a small bowl mix together mayonnaise, sugar, lemon juice, apple cider vinegar and salt

Whisk until smooth.In a large bowl toss together broccoli florets along with bacon, red onions, sunflower seeds, raisins and prepared dressing

Can be served immediately, but is best when chilled for at least an hour

Loved this salad. This was my first time making a Broccoli Salad, and I think it came out really yummy! Super easy too! Thanks for a great recipe!

Absolutely delicious! Hands down my favorite broccoli salad recipe I’ve tried!

I made this up and added baby peas and some cheese.  It was really good.  After it set awhile I added some more mayo and stirred it up.  My mother-in-law loves this salad.

We loved it!! We didn't have a lot of bacon, so we tossed in some cilantro, chopped carrots, and red pepper. I did add celery seed and mustard powder (personal preference). It turned out fantastic
thank you for this recipe!! We will definitely add it in our year round mix!!

I also had to make a few substations based on what I had on hand!  All were YUM!  Dried blueberry/cranberries for raisins.  Sweet rice vinegar and balsamic for apple cider. A packet of Applewood bacon crumbles heated for crispiness. And brown sugar for white. Plus I par boil my broccoli then cool, for ease of munching!

i made this for a BBQ last night and it was a hit! highly recommend and am so appreciative of this recipe. It is simply delicious for a summer night and is the perfect balance of savory and sweet.Make it ahead if you can to let the raw broccoli marinate and soften in the dressing.A few subs:- used light mayo- used turkey bacon - swapped onions for celery given the recent onion recall.

Chicken, avocado and black beans make a hearty, healthy topping for our super-nutritious quinoa bowl.

https://images.themodernproper.com/billowy-turkey/production/posts/2015/Quinoa-Bowl-7.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5&fp-y=0.6409&dm=1599770424&s=58b50bc7cf38c6736e5ee55ca43444d1

Quinoa Bowl

quinoa (red, white

stock

cilantro

carrots

cherry tomatoes

avocado

black beans, rinsed

cooked, shredded chicken (leave out if vegan)

brussel sprouts, shredded

almond flour

garbanzo

frozen shelled edamame, cooked

yeast

olive oil

filtered water

chipotle peppers, in adobo sauce

tbsp cilantro

garlic

curry powder

oregano

https://images.themodernproper.com/billowy-turkey/production/posts/2015/Quinoa-Bowl-7.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&crop=focalpoint&fp-x=0.5&fp-y=0.6409&dm=1599770424&s=5a908c4e3957c6a1dee7af7ba4e42a38

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Pour rinsed quinoa and stock of choice in a medium saucepan that has a tight fitting lid

Once the quinoa has begun to boil, reduce to a simmer, cover and cook for 25 minutes or until all liquid has evaporated

Remove from heat and let stand for 5 minutes

Fluff with fork and set aside.In a food processor blend all sauce ingredients until creamy texture is achieved

This should take about 5-10 minutes of blending

Store in your refrigerator for up to two weeks in a jar with a tight fitting lid.To assemble bowl, toss the quinoa with the sauce

Top with a generous amount of vegetables and chicken

Garnish with cilantro and a little more sauce.

This sauce is the greatest thing I have ever tasted! I want to put it on EVERYTHING!!

This recipe is fantastic. Love the dressing. Want to put it on everything!

Chicken thighs marinate in a homemade harissa sauce, then hit the grill for a super quick, easy chicken dinner that packs a major, major smoky, spicy burst of flavor.

https://images.themodernproper.com/billowy-turkey/production/posts/2018/Harissa-Chicken-12.jpeg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1624483152&s=1a7ec26a8936763c88bcb3915c5a3dc9

Easy Harissa Chicken

lbs bone-in, skin-on chicken, hind quarters or mix of thighs and legs

(12 oz) jar roasted red peppers, drained

tsp caraway seeds

coriander seeds

tsp smoked paprika

cayenne pepper

tbsp red wine vinegar

https://images.themodernproper.com/billowy-turkey/production/posts/2018/Harissa-Chicken-12.jpeg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1624483152&s=2a1fa9b744e55552fd55ef3e891915b4

https://images.themodernproper.com/billowy-turkey/production/posts/2018/Harissa-Chicken-12.jpeg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1624483152&s=8c8e6b60e3d1d389df00ef21ec403b59

Add red peppers, garlic, caraway seeds, coriander seeds, paprika, cayenne, salt, olive oil and vinegar to the container of your Vitamix Blender and secure the lid

Select Variable 1 Turn machine on and slowly increase speed to Variable 10, then to high

Blend for one minute, using the tamper to press the ingredients into the blades

You should end up with about one cup of harissa sauce marinade

Reserve 1/4 cup of the harissa sauce for the harissa mayo—you'll use the rest for marinating the chicken pieces

Place on a rimmed baking sheet or into a large container

Pour the harissa sauce marinade over the chicken

Put it in the fridge to marinate for at least 30 minutes.Heat grill to medium high heat, about 400°F

Grill the chicken, skin side down, for 4-5 minutes

Flip over and grill the chicken on the other side for 4-5 minutes

Continue grilling chicken, flipping it every 3-4 minutes (so it doesn’t burn) until the internal temperature reached 165°F

The whole process will take about 25-30 minutes.In a small bowl, make harissa mayo by mixing the reserved ¼ cup harissa sauce with the mayo until fully incorporated

Serve alongside the grilled harissa chicken.

I made this last night with boneless chicken thighs, and I baked them @ 375. I broiled them at the end to let the marinade get that smoky flavor. It was ridiculous. The dipping sauce is delicious as well. Becoming a huge fan of your food! This was to die for!

I loved this. I want to put the sauce on everything.

Our Kung Pao chicken recipe swaps in cashews for the traditional peanuts, and gets extra balance from some added veggies. All the spicy Kung Pao goodness that you crave, no day-after regrets.

https://images.themodernproper.com/billowy-turkey/production/posts/2019/Kung-Pao-Chicken-11.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1610375147&s=557313ed3b4b5e38e427b5c67f16dca1

Kung Pao Chicken

lbs boneless skinless chicken breast, thinly sliced (about 3 chicken breasts)

soy sauce (or tamari)

cornstarch

tbsp sesame oil

red bell pepper, cubed

green bell pepper, cubed

green onions,

cashews (or peanuts)

red chili peppers,

garlic cloves,

rice

rice vinegar (or sherry vinegar)

tbsp sugar

https://images.themodernproper.com/billowy-turkey/production/posts/2019/Kung-Pao-Chicken-11.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1610375147&s=9bbc8d905a35d499acc403ba45d60bb1

https://images.themodernproper.com/billowy-turkey/production/posts/2019/Kung-Pao-Chicken-11.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1610375147&s=c13667240a6a577a9c90de9101c300ed

Make the Kung Pao sauce: combine 1/4 cup of soy sauce, rice or sherry vinegar and sugar in a bowl

Combine the remaining 1/4 cup of soy sauce or (tamari) with cornstarch in a large bowl and whisk until the mixture is smooth and uniform

Toss chicken breast pieces in the soy sauce-cornstarch mixture to coat and set aside

In a large skillet, heat the sesame oil over high heat

Working in batches so as not to overcrowd the pan, stir-fry the chicken pieces until lightly browned and cooked through—about 3-4 minutes total

Remove the chicken from the pan and set it aside

Once all of the chicken is cooked, use the same skillet to finish the dish

Heat one tablespoon of sesame oil over medium heat

When the pan is hot, stir-fry the bell peppers for about four minutes, until they begin to soften

Add the green onions, cashews, ginger, garlic, and dried chili peppers

Stir-fry the vegetables for 2 minutes before adding the Kung Pao sauce and the cooked chicken breast

Bring the pan to a simmer, and cook until the sauce has thickened— about 2 minutes

Enjoy! 
This recipe is dairy-free, kid-friendly and comes together in 30 minutes or less!

This was so easy to make and it turned out delicious, everyone loved it. Thank you 🥰

This was an amazing dish!!! Thanks for sharing.

This is an excellent dish and my hubby loved it, so did I. 
A few notes though regarding the ratio of ingredients to 2 lbs. of protein. I made it with beef since I didn't have any chicken handy, and only used 1 1/2 lbs. beef. Even using less protein than what the recipe calls for, I had to double the Kung Pao sauce and the sauce for the beef before cooking and all the vegetable and spices except the chili peppers since we prefer it less spicy. I used rice vinegar instead of sherry wine as well. I think my dish could have used just a bit more sweetness. Can't wait to make it again and see how it tastes.

We absolutely loved it! My brother in law made this recipe for us the other night and we were caught a little off guard by the spice but it was really good! The only thing was I think I would double the sauce but that is only for personal preference on loving the sauce. This recipe is definitely one we will make again!

I really liked this Kung Pao recipe especially with the addition of the bell peppers and love it with cashews.  (I have been known for asking restaurants to sub cashews for peanuts.)  The sauce is great!  The only thing I would change is the amount of dried chile peppers.  Either I'll cut the amount called for in half or leave them whole instead of cutting them in half.  The reason being, it is VERY spicy and my husband could hardly eat it...the wimp!  But I will definitely make it again and have already saved the recipe.  Happy to have found this recipe, thanks!

This was absolutely fantastic. Whole family loved it. We followed the recipe exactly - except that we added broccoli to the dish. My prep time, even as an experienced home chef, took 30 min though. Happy would do it again though! THANK YOU!

Plain, boneless, skinless chicken breasts poached in lightly-salted water are a moist, tender culinary blank slate—elegant in their absolute simplicity. Here’s how to make perfectly poached chicken.

https://images.themodernproper.com/billowy-turkey/production/posts/2019/perfect-poached-chicken-6.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599769592&s=c44cb2998f2c3779e105f620d22adf58

Easy Poached Chicken Breast : How To Poach Chicken Breast?

chicken breasts (about 1.5 lbs total)

water

salt

https://images.themodernproper.com/billowy-turkey/production/posts/2019/perfect-poached-chicken-6.jpg?w=960&h=720&q=82&fm=jpg&fit=crop&dm=1599769592&s=4a6a3d441cb5430bb5184a5f03f7aba2

https://images.themodernproper.com/billowy-turkey/production/posts/2019/perfect-poached-chicken-6.jpg?w=960&h=960&q=82&fm=jpg&fit=crop&dm=1599769592&s=580f9501fe87f0bcb3baf3caa6ca1fd5

Place chicken breasts in the pan.Add cold water (roughly 2 quarts) and salt to the pan until the chicken breasts are fully submerged

Bring the water to a gentle simmer over medium heat

Turn the heat down to low and cover the pan.Simmer for ten minutes.Check for doneness! You want an internal temp of 165°F

Once the chicken is done, take it off the heat.Let the chicken rest in its poaching liquid for a few minutes

As the chicken rests in the cooking liquid, it will reabsorb some of the moisture it released during cooking.
Yields 2.5 cups shredded chicken

I finally poached chicken that didn't turn out dry! Thanks for these instructions!

A little taco seasoning and a spritz of fresh lime juice—these succulent skillet shrimp fajitas bring those beachy vibes right to your dinner table.

https://images.themodernproper.com/billowy-turkey/production/posts/2020/Shrimp-Fajitas-12.jpg?w=960&h=540&q=82&fm=jpg&fit=crop&dm=1599768805&s=6f46c262ca4c5fa6ccb7c6a98588a67f

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