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chicken caesar salad

we all love chicken caesar salads and this is also a quick and easy weeknight meal!

ingredients

  • romaine lettuce (we usually use the romaine hearts)
  • chicken breasts
  • lemon
  • favorite caesar dressing
  • croutons
  • parmesan cheese

directions

  1. chop the lettuce and place in a bowl.
  2. toss the lettuce with dressing (not too much)
  3. squeeze lemon onto the lettuce and grate fresh parmesan
  4. set aside
  5. season the chicken with salt and pepper and drizzle with olive oil.
  6. grill the chicken and set aside to rest and cool slightly
  7. sprinkle the croutons on the lettuce, mix and distribute among individual plates
  8. slice the chicken and place over the bed of lettuce
  9. garnish with an extra drizzle of dressing (optional), lemon slices and fresh grated parmesan
  10. serve with fresh, crusty bread
  11. enjoy!

variations

  1. grilling the romaine is a fun way to change up this dish. Simply brush the romaine hearts with a little olive oil and place on the grill for a minute or two, turning once

pulled pork sandwiches

ingredients

  • pork shoulder
  • barbecue sauce
  • sandwich buns

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chicken noodle soup

ingredients

  • chicken breasts (4-6)
  • carrots (2-3 medium)
  • celery (4-5 stalks)
  • onion (1 medium)
  • spaghetti noodles (broken into 1-2 inch pieces)
  • chicken stock/broth (8 cups or more)
  • fresh parsley, other herbs, salt, pepper

directions

  1. finely chop onion, carrots and celery
  2. cube chicken (we prefer smaller pieces)
  3. heat olive oil in a large pot
  4. saute onion, carrots and celery until it begins to soften
  5. add chicken and saute until browned
  6. add stock and scrape any bits from the bottom of the pot
  7. cook for 20+ minutes until all ingredients are softened
  8. add noodles and cook for an additional 10-15 minutes
  9. add parsley, other herbs, salt, pepper to taste
  10. enjoy

variations

  1. before adding the stock, we sometimes deglaze the pan with a little white wine

broccoli cheddar soup

 

 

 

 

ingredients

  • broccoli florets (from 3-4 crowns)
  • 1/2 small onion
  • 2 ribs celery
  • 1 large carrot
  • 2 potatoes-cubed (red or yukon)
  • milk (1-2 cups)
  • chicken or vegetable stock/broth
  • 1-2 cups cheddar cheese
  • flour
  • butter

directions

  1. dice onion, celery and carrot and saute in a pan with olive oil until soft.
  2. add potatoes and broccoli florets.
  3. cover with stock/broth and bring to a boil.
  4. simmer until everything is soft.
  5. blend mixture in a food processor until smooth. Set aside.
  6. add a pat or two of butter to the pan and once melted, sprinkle 1-2 tablespoons of flour and whisk until a paste is formed.
  7. with heat on medium high, slowly add milk to the paste while whisking.
  8. keep adding milk and whisking until all is combined and starts to thicken.
  9. add in cheddar cheese and melt.
  10. add in broccoli puree and stir to combine.
  11. add salt and pepper to taste.
  12. enjoy!

potato, broccoli, leek soup

This is a family staple-quick, easy, healthy and delicious! We wing it every time we make it so use this recipe as a guide and change it up as you like.

ingredients

  • 6-8 potatoes-cut into large chunks (red or yukon gold are best)
  • 2 cups broccoli florets
  • 2-3 leeks-sliced
  • 4-6 cups chicken or vegetable stock/broth
  • olive oil
  • 1/2 cup milk
  • bacon (optional topping)
  • salt, pepper, herbs (chives, thyme and parsley are good choices)

directions

  1. heat olive oil in a pan and saute leeks until soft.
  2. add potatoes and broccoli, stir.
  3. add chicken broth to cover the potatoes and broccoli and bring to a boil.
  4. simmer until potatoes and broccoli are soft.
  5. puree mixture in food processor until smooth and add back to the pot.
  6. with heat on medium-low stir in milk (enough to smooth out the soup and make it a little creamier), salt, pepper and herbs of your choice
  7. if using bacon as a topping, cook bacon and crumble it on top of the soup.
  8. we often serve this with warm, homemade wheat bread or a delicious crusty bread from the store
  9. enjoy!

chicken chili

ingredients

  1. ground chicken (about 2lbs)
  2. kidney beans (2 cans)
  3. chopped tomatoes (1 can)
  4. onion (1 medium)
  5. tomato sauce (8 oz. can)
  6. chili spice packet or your own mix of chili powder, cumin, cayenne, garlic powder

directions

  1. finely chop onion and saute in a pan with olive oil
  2. add chicken and brown
  3. place mixture into a crock pot and add all remaining ingredients and combine
  4. place the crock pot on high for 4-5 hours and switch to low to simmer until ready to eat
  5. serve with homeade corn bread and your choice of toppings: green onions, fresh tomatoes, avocado, sour cream, cheese
  6. enjoy

cucumber, radish, & avocado salad with seared tuna steaks

ingredients

  1. fresh or frozen tuna steaks (4-6 ounces per person)
  2. english cucumber (sliced)
  3. avocado (1/2 per person/cubed)
  4. radish (3-4 per person/sliced)
  5. mixed greens
  6. mint, parsley, cilantro or other herb (optional)
  7. dressing: soy sauce, mirin or honey, rice wine vinegar, siracha, canola oil

directions

  1. coat the tuna steaks in course sea salt, course black pepper and sesame seeds
  2. heat oil in a large skillet and sear the tuna for 1-2 min. per side (depending on thickness–tuna should be rare in the center)
  3. let tuna rest for 5-10 minutes
  4. combine oil, rice wine vinegar, soy, mirin/honey and siracha in a jar and shake to combine (oil and vinegar is the base-use other ingredients as flavoring)
  5. toss greens with a few tablespoons of dressing to coat
  6. divide greens between plates and top with remaining vegetables and herbs
  7. slice tuna and lay over the bed of greens
  8. drizzle with additional dressing
  9. enjoy