Chicken Chop Soupy

chicken chop soupy
This recipe is similar to the Americanized concept of Chop Suey; its name based on a province in China where it originated. The dish is simply whatever you have on hand or leftovers assembled in one dish. What I had in the kitchen were white and sweet potatoes and 1 ½ cups of cooked chopped chicken. And so, Chicken Chop Soupy was borne, or made (but not in China). Continue reading

Chicken Taco Casserole

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This is a complete meal with protein, vegetables, and grains. The beans used here may be canned or dry. Dry beans would require an overnight soaking. You can use a 16-oz. bag of black beans or pinto beans. Before rinsing the beans, pick off any particles that don’t belong there, such as small pebbles. Cover the beans with cold water and let soak overnight.

The next day, the beans will need to be cooked first. The fastest way to do so is to use a pressure cooker, which is a specially sealed pot that cooks food quickly due to the physics of steam and pressure. Without getting technical or sidetracked here, I suggest you Google pressure cooker to learn more about it. It is an excellent way to make certain dishes quickly. For example, if you wish to make beef stew and use a cheap cut of meat, you can easily and quickly tenderize the meat by using a pressure cooker. Also, the pressure cooker makes excellent shredded pork or chicken. Continue reading

Sweet Potato and Chicken Casserole

This is a good dish to make if you have any leftover chicken (be sure to shred it off the bone if not boneless). Or, if you want to start from scratch, then stir fry chopped boneless, skinless chicken breasts or thighs, depending on which part of the chicken you prefer. In either case, you will need at least a pound of chicken, and not more than two, depending on how meaty you want your casserole to be. Continue reading