Posts Tagged ‘Chicken’

{RECIPE} Summer Gazpacho Salad + My Trip to NYC!


I love summer. I love the warm weather, the long days, and hanging out with friends and family. I also love taking trips. We're actually on our whirlwind summer trip right now to visit my family on the East Coast.

I'm writing this post from my hotel  room in NYC.  I put together this collage of some highlights of our NYC trip so far:

  • The view of the Empire State Building from our hotel room
  • A Hebrew National hotdog at Lucky's Famous Burgers with their special spicy sauce -- my favorite hotdog!
  • Gelato from Il Labratorio del Gelato
  • My daughter getting her photo on a cupcake at House of Cupcakes
  • Me trying on new glasses at Warby Parker
  • A pastrami sandwich and chicken soup from Katz's Deli -- an institution!
  • A ginormous Hershey's Bar my daughter would like me to buy her
To see more of my trip and follow me a long, check me out on Instagram.


During the summer, I like to create food that feels casual and easy. So as a companion recipe to the Spanish Tortilla with Hot Dog I posted last week (and sticking to the Spanish theme), I also created this Summer Gazpacho Salad. The salad features the flavors I love in a gazpacho - cucumber, tomato, pepper, and garlic with a nice kick from the vinegar and lime. The Spanish Tortilla brings a salty, richness to the menu, whereas the gazpacho salad brings a crisp, summer freshness.



  • 1 large cucumber
  • 1 red pepper
  • 1 basket of cherry tomatoes
  • 1 spicy green pepper (Jalapeño or Poblano)
  • 1/2 onion
  • 3 garlic cloves
  • 2 tablespoons parsley (Italian)
  • 2 tablespoons cilantro
  • 1 lime
  • 2 shredded chicken breasts
  • 4 tablespoons olive oil
  • 1 tablespoon red or sherry vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin


Dice the cucumber and red pepper, and add the cherry tomatoes (halved) to a bowl. To give the salad some heat, use a roasted a spicy pepper (we used a jalapeño). Remove the skin and seeds, dice the pepper, and add to the bowl.

Now shred or chop the chicken breasts and add to the bowl.


Dice 1/2 an onion, and mince or press the garlic. Chop 1 tablespoon of parsley and 1 tablespoon of cilantro and add to the salad. Save the rest of the parsley and cilantro for garnish.

To dress the salad, mix 4 tablespoons of olive oil, juice from 1 lime (and optionally the zest from the lime), 1 tablespoon of red or sherry vinegar, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 teaspoon of kosher salt.

Toss the salad in the dressing, and sprinkle some of the leftover parsley and cilantro over the top. You can serve immediately, but it tastes even better if you put in the fridge for a few hours and let the flavor marinate.


For summer entertaining, the Spanish tortilla and summer gazpacho salad make the perfect match! I love serving them together at a summer BBQ!


Hebrew National tastes great because, for more than 100 years, we've adhered to the highest quality standards. Hebrew National Franks are made with premium cuts of 100% pure kosher beef, and contain no artificial flavors, no artificial colors, no by-products, and no fillers. Premium taste and high quality every time, for any occasion. That's our guarantee. Learn about even more reasons to love Hebrew National, and tell us why you love them, too!

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Disclosure: Compensation was provided by Hebrew National via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Hebrew National. 

{RECIPE} Chicken Habañero Nachos

I was asked by Velveeta and Rotel to incorporate their Queso Dip Recipe in a football tailgater.

I thought it would make a great nacho cheese sauce, and what better food to serve at a football party than nachos! They're casual, fun, snack-able, tasty, and just a little messy.  Plus, they're simple to make (it's all about the layering).

Here's how I made my yummy nachos...



For the nachos

  • 1 bag tortilla chips
  • 1 can black beans (drained)
  • 2 small or 1 large chicken breasts (shredded)
  • 1 lime
  • 1 teaspoon of chili powder
  • 1/2 cup Cotija cheese (crumbled)
For the cheese sauce
  • 1 can Ro*Tel Diced Tomatoes & Green Chilies
  • 16oz package of Velveeta cheese
  • 1/2 habañero pepper (seeded and finely minced)
  • 3-4 cloves of garlic (pressed or finely minced)


Spread tortilla chips out on a cookie sheet.

Make sure the black beans are well drained. You want to minimize the liquid to keep the chips crunchy. Spoon the beans over the chips.

I sprinkled the crumbled Cotija cheese on top.

Next, shred the chicken breasts; I just pull them apart with two forks. I like to season the chicken with a little lime juice, salt, and chili powder. Spread the chicken over the chips.

Bake in the oven for 8-10 minutes at 350F.

For the cheese sauce, cut the Velveeta in 1 inch cubes, and add to a sauce pan with the Ro*Tel, garlic, and habañero. Cook on medium heat, stirring occasionally, until the cheese melts and everything is well mixed.

Be careful working with the habañero, wash your hands and wash off your cutting board with soap after you mince it. I only used half of one habañero, and I would say the sauce came out medium-hot. You can add the whole pepper if you like spicy food.

I took this picture before I added the cheese sauce.  I used a spatula to move the chips from the cookie pan to my serving tray. (Don't you like my football dish?)

I poured about half of the cheese sauce over the top. I put the rest in a bowl for dipping.

I garnished with guacamole,  salsa, and a little cilantro on top. This is my favorite simple salsa recipe:



  • 1 large or two small tomatoes
  • 1 tablespoon chopped Cilantro
  • 1/4 large onion - diced
  • 1 tablespoon lime juice
  • 1 tablespoon diced green chili pepper (I like to use a Poblano)
  • pinch of kosher salt

Chop the tomatoes, and dice 1 quarter of a large onion and mix them in a bowl  Add the diced chile pepper, cilantro and lime.  Stir , salt to taste - about 1/2 teaspoon.

To give the nachos a "football party" feel, I added some of our free football printables to the setup. I like to use tented cards to let my guests know what I'm serving.

I also added cupcake toppers to mini vanilla cupcakes to make them more fun!

Here's my "touchdown" banner.

And right now I can't get enough of the in-season satsumas at the farmer's market. I love putting out bowls of delicious fresh fruit at my parties and added fun and unexpected decorations.

Who are you rooting for this season? I'm looking forward to watching Stanford in the Rose Bowl. Go Cardinal!

The creamy, cheesy taste of Velveeta pairs with fresh and spicy RO*TEL for a delicious Queso Dip perfect for any occasion!

Disclosure: Compensation was provided by RO*TEL and Velveeta via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of RO*TEL and Velveeta.


{RECIPE} Homemade Chili and Paprika Ketchup

I was asked by Ore-Ida to make a dinnertime meal using one of their products. I'm a huge French fry fan so this wasn't hard for me. I thought it would be fun to make my own homemade ketchup to go along with their Golden Krinkle French fries and the delicious chicken sliders I decided to cook for a simple family dinner.

The ketchup was simple to make and turned out so tasty! The best part is you can adjust it how you like it... with more tang, sweet, or spice.



(Makes 1 cup of ketchup)

  • 2 pounds ripe tomatoes
  • 1/4 cup diced red pepper
  • 2 cloves garlic crushed (or minced)
  • 1 shallot
  • 1/4 cup diced onion
  • 1/4 cup rice wine vinegar
  • 1 tablespoon brown sugar
  • 1/4 teaspoon paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon thyme
  • Salt to taste (I used about 2 teaspoons)


Blanch the tomatoes in boiling water for 20 seconds to loosen the skins, then put them in an ice bath to keep them from cooking. The skins will peel right off. You can cook the whole tomato, but you'll have to strain out the seeds and skin. I think it is easier to skin and seed them before cooking.

Quarter tomatoes and remove the insides with the seeds.

Add the chopped onion, shallot, garlic, and thyme to a saucepan with a little olive oil over medium heat. Cook until they soften. Add the tomatoes and simmer for about 30 minutes, stirring occasionally.

The tomatoes should come apart into a chunky sauce just by stirring.

Add salt, vinegar, sugar, paprika, and chili powder. Use an immersion blender to blend. You could also use a food processor, but since you still need to reduce, it is convenient to keep it in the saucepan.

Simmer for another 15-20 minutes to reduce and thicken. It will continue to thicken as it cools, so remove it from heat just before it gets to the thickness you want.  Cool and serve. Yum!



  • Chicken thighs
  • Provolone cheese
  • Arugula
  • Hawaiian dinner rolls
  • Paprika
  • Chili Powder
  • Salt


Coat the chicken with olive oil and salt, put on hot grill. Add the paprika and chili powder when they are almost done (so the spices don't burn). I used the same spices on the chicken that I used in the ketchup to tie the dish together. 

Add some thin slices of provolone cheese and serve on toasted Hawaiian roll. Top with some of the ketchup and some arugula.

Compensation was provided by Ore-Ida® via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Ore-Ida.

{RECIPE} Healthy and Delicious White Chicken Chili

If you want something hearty, that will stick to your ribs, but is still healthy. This white chicken chili is the dish!

What differentiates a white chili from a white bean soup is... chili peppers (and cumin)! This recipe features two kinds of green chili peppers, the poblano and the anaheim. Not too spicy, but they bring a nice feeling of heat and warmth to the dish.




  • 2 anaheim chilis
  • 2 poblano chilis (poblanos are often labelled "pasillas" in grocery stores)
  • 1 tablespoon olive oil
  • 2 medium onions, diced
  • 2 shallots, diced
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 4 16-ounce cans white beans (I like great northern beans, but cannellini or navy are fine)
  • 4 cups low salt vegetable stock (chicken stock is also great!)
  • 2 cooked, shredded chicken breasts


  • 1/2 cup grated white cheddar or jack cheese
  • 1 thinly sliced jalapeño pepper
  • 1/2 cup cilantro (if you hate cilantro!? you can substitute chopped scallions)
  • 2 limes


Slice the peppers open, and scrape out the seeds. Anaheim and poblanos aren't super spicy peppers, but spicy enough to really hurt if you handle the seeds or insides and then touch your eyes! So please be mindful as you deseed. Quarter the peppers cut into 1/4 inch slices.

Heat the oil in a large sauce pan or dutch oven.

When it is hot (oil is shimmering), add the pepper and cook for about 5 minutes until they start to soften.

Add the diced onions and shallots and cook until the onions start to turn transparent.

Add the garlic, cumin, and oregano.

Sauté for about 2 minute.

Strain the beans, and add to the pot.

Now add the chicken or vegetable stock. It should cover the beans by 1/2-1 inch depending on the size of your pan. Bring it up to a simmer.

Taste it periodically and salt to taste. I added about 3-4 teaspoons of salt.

Let it cook down until the beans are at surface level (about 20-30 minutes).

Stir in the shredded chicken and cook for another 5 minutes.

Serve with a pinch of cheese and cilantro as a garnish.

If you are serving to a spice-loving crowd, throw a couple thin slices of  jalapeño on as well.

I like red jalapeños for the color, but green are fine as well. Lime can give it a nice kick of acid, so I like to put some slices out as well.

Eat up, it will warm your bones!



If you make it, please let me know how it is and send photos to jillian(at)

The Yummy Labor Day Food We've Made So Far...

Earlier this week, I posted the recipes I wanted to try over Labor Day and tonight my husband, David, and I got cooking. Here's what we made...

Heirloom Tomato Caprese Salad with Balsamic-Basil Vinaigrette

We purchased these tomatoes at the Santa Monica Farmer's Market so it would be hard to go wrong with this dish. Clean and fresh flavors, with a little bit of sweetness from the balsamic and the tomatoes. This was the dish I kept eating.


Grilled Corn with Basil Butter-Oil

Basil on corn is actually a flavorful combination and the butter-oil with the infused basil was delicate and not too overpowering. But next time I will chop up the basil even more so it doesn't look like seaweed. :)



Grilled Chicken with a Homemade Rub

David wasn't in the mood for steak, so instead I purchased these air-chilled chicken thighs and with a blend of homemade spices we grilled them. Because of the fat under the skin, the grill kept igniting, hence the burnt skin, but these were delicious!! David couldn't stop eating these.


Tomorrow I'll bring you the S’mores Bars my neighbor, Paula, volunteered to make. They're setting in her fridge right now (my mouth is watering while I write this). I'll post photos tomorrow.

I'd love to know what you ate this Labor Day. Hope it's delicious!

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