Tag Archives: Chicken

White Bean Chicken Soup

Was this the best soup I’ve ever had, no.  Was it the worst, no.  But, I will tell you what it was – perfect for a quick, cold evening, where all you wanted was a warm bowl of soup.  Fall (or what I used to call winter in Vancouver) has officially hit in Toronto and the temperatures seemed to have fallen quickly.  As I walked home from work tonight, I wished I had my scarf.  Luckily, one quick stop at the store, and I had what I needed for tonight’s dinner – and my recipe swap recipe.

Simple ingredients, simple steps and simple flavours.  That’s all that’s to this soup.  Feel free to play around with the ingredients too – I did.  I added an extra yellow pepper, some carrots, celery and even some Sriracha, to kick up the heat even more.  I also opted to do my own “taco” spice mix, and I added some thin noodles to make it more “soupy”.  We served this along with a fresh baguette and it was a perfect weeknight meal – thanks to the blog Seven Ate Nine!  BTW – I renamed it soup because I added more liquid than the original recipe called for, therefore making it more soupy – which we didn’t mind!


White Bean Chicken Soup

Yields:  4 Servings
Prep Time:  10 minutes
Cook Time: 30 minutes


  • 2 tsp olive oil
  • 1 medium yellow onion, diced
  • 2 stalks of celery, diced
  • handful of baby carrots, diced
  • 2 bell peppers (any color!), diced
  • 2 cloves of garlic, grated
  • 2 boneless, skinless chicken thighs, diced
  • 1 carton of chicken stock (783ml)
  • 1 can of kidney beans, drained and rinsed
  • salt & pepper
  • 1/2 tsp dried basil
  • 1 TBSP sriracha
  • 1 tsp chili powder
  • 2 tsp ground cumin
  • 1/4 tsp red pepper flakes
  • 1/4 tsp cayenne
  • fresh cilantro (about a handful), chopped
  • 1/4 cup plain yogurt, for garnish


In a medium saucepan, heat the olive oil over medium-high heat for a minute or two.  Add the chicken to the pan and saute for 5 – 10 minutes, until no longer pink.

Add the onions, carrots, celery and peppers to the pan.  Continue to cook over medium heat for an additional 10 minutes.  Add the garlic, and cook for 30 seconds, or until fragrant.

Once the vegetables have softened, add the spices (basil, chili powder etc.) to the pan.  Stir to mix.   Then, add the kidney beans and chicken stock to the pot.

Bring the mixture to a boil over medium-high heat.  Once it reaches a boil, reduce heat and simmer over low heat for 10 – 15 minutes.

Season with S&P, and serve!  Top with cilantro and yogurt, if so desired.


Recipe Adapted From Seven Ate Nine

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Filed under Healthy, Mains, Soups & Stews

Mediterranean Chicken Calzones (Recipe Swap!)

2 weeks since my last post..whoops, sorry guys. Time flies when you are having fun, you know, starting work, settling into a routine, seeing your best friend get married (Congrats Bart!) etc.  In any event, I have been cooking up a storm this week, and I even did my meal plan last weekend, so the JBean Cuisine kitchen is back in full-steam.

This month’s recipe swap theme was “Tailgating Recipes”. It is clear that us Canadians do not have the love or tradition of tailgating that the US football fans do.  But, after reading all the posts’ about rituals, get-togethers, the food and just the general fun, I am looking for a US college team to adopt me, just so I can participate in the tailgating fun.  I actually asked CH if we could go down to a US college game this season, just to experience it and tailgate (feel free to leave a comment with what school/team/game we should check-out, anything within driving distance of Toronto is fair game – so that means NY, MI – any Ann Arbor fans?!).

However, with all this tailgating excitement, I have to be 100% completely honest; the recipe I received in the swap is one that would never appear on our table. I am not trying to be harsh or snooty, it just isn’t a recipe I’d ever make at home, and when I showed it to CH, he said he’d never eat it.  Although the point of the recipe swap is to try new things, this recipe definitely needed tweaking in order for us to try it, and I don’t mean any offense to whoever submitted it, or to those that enjoy this recipe.  It just isn’t to our taste and I didn’t want to waste all of those ingredients on a recipe I knew we wouldn’t like.

So, what I did do, was take inspiration from the original recipe and turned it into something we REALLY enjoyed.  I had a batch of Annie’s pizza dough in my freezer and lots of fresh vegetables in the fridge, so this is how my Mediterranean inspired calzones were created.  I had never made calzones before, and CH even questioned me attempting them…along the lines of “do you even know how?”  Well, I proved him wrong…they came out perfect: golden crispy crust, gooey, cheesy filling, freshness from the veggies and a slightly spicy undertone from the siracha, banana peppers and red chili flakes.  All in all, it was a great combination.

We loved the fun spin on the normal pizza dough recipe.  I will definitely be experimenting with calzones in the future, and perfecting my folding skills (which left a little to be desired).

A special thanks goes out to Sarah of A Taste of Home, who is the amazing organizer of all these swaps.  Be sure to check-out her blog and see the round-up post to get inspired.


Mediterranean Chicken Calzones

Yield: 4 servings (1 calzone each)
Prep Time: 20 minutes (not including cooking the chicken, or making the pizza dough)
Cook Time: 25 minutes, ~15 minutes stove-top, 10 minutes in the oven


  • 1/2 batch Annie’s Pizza Dough (or your favourite pizza dough)
  • 1 TBSP olive oil
  • 1/2 medium onion, diced
  • 1/2 red pepper, diced
  • 1/2 green pepper, diced
  • 1/2 yellow pepper, diced
  • 1 handful of cherry tomato, halved
  • 2 cups cooked chicken, diced into bite sized pieces
  • 1/4 cup pickled banana peppers, diced with juices
  • 2 TBSP tomato paste
  • 1 TBSP sriracha hot sauce
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoons dried basil
  • 1/4 teaspoon red pepper flakes
  • S&P
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup feta cheese, crumbled


Preheat your oven to 500° F.  Place your pizza stone in the oven and heat for at least 30 minutes.

In a large skillet over medium-high, heat the olive oil for a minute or two.  Add the chopped onion to the pan and sauté for 3-4 minutes, until translucent.  Add the peppers to the pan and continue sautéing for another 5 minutes.  Mix in the cooked chicken, tomatoes, tomato paste, sriracha, banana peppers, oregano, basil, red pepper flaxes and a dash of S&P.

Cook the mixture over low-heat for another 5-10 minutes, until warmed through and the mixture is thick (and all of the excess moisture has evaporated).

Meanwhile, divide pizza dough into quarters (4 pieces) on a lightly floured work surface and roll out each piece of dough into rounds approximately 4-5 inches in diameter.  Transfer each piece of dough to a piece of parchment paper, or place all dough rounds on one large piece of parchment paper, the size of the pizza stone (I cooked mine in batches, just to accommodate different schedules!).

Sprinkle one half of each piece of dough round with a small amount of shredded mozzarella, leaving a thin border around the edge.

Divide the chicken and vegetable mixture between the dough rounds.  Then, top the mixture with more mozzarella cheese and finally top with a generous sprinkle of the feta cheese.

Fold the dough over on top of the filling, pinching the edges of the dough together to seal (I pinched the sides and then used a fork to ensure it was sealed).

Transfer the calzones to the heated pizza stone and bake until crispy and brown, about 8 – 10 minutes.

Remove from oven, let cool for a few minutes, and then dive-in.

Enjoy (and GO [insert your team’s name] GO!!)

Recipe inspiration taken from FoodNetwork.  Calzone inspiration/basic directions taken from Annie’s Eats.


Filed under Bread, Italian, Mains

Crispy Baked Chicken Wings with Thai Curry Lime Sauce

This recipe is one I’ve had in my back pocket for a while, one that is cherished, brings back really great memories with friends (Hi Caits!) and has been passed along to almost everyone who has enjoyed them at our home.

The answer as to why this recipe is such a success is a simple one: who doesn’t like chicken wings? Albeit, delicious, juicy and crispy baked chicken wings (which haven’t been battered or fried), all of which are tossed in a sauce that is the perfect balance of sweet, spicy, sour and salty.

These wings are absolutely devoured any time they are served, so be sure to make a few extra (or save a few for the cook in the kitchen)!  They make a great appetizer, they are a great party food, but CH and I also love them for a weeknight dinner, with a simple green salad on the side.


Crispy Baked Chicken Wings with Curry Lime Sauce

Yield: 4lbs of wings
Prep Time:  10 minutes
Cook Time: 25 minutes


  • 4 pounds chicken wings
  • extra-virgin olive oil
  • kosher salt and freshly ground black pepper
  • ½ cup (1 stick) unsalted butter
  • 3 generous teaspoons of Thai red curry paste
  • 1 tablespoon honey
  • splash of soy sauce (about 1 tsp)
  • zest and juice of 1 lime
  • handful of cilantro leaves, chopped, for garnish


Preheat the oven to 425 degrees F.

Remove the chicken wings from the package and pat them really dry.

Place the wings in a large bowl, drizzle with olive oil (be generous!), season well with salt and pepper and toss to coat.

Spread the wings onto a baking sheet and roast them in the oven for about 25 minutes, or until the skin gets crisp and brown, and the meat is tender.  Flip the wings about half-way through cooking to ensure that both sides get golden brown.

While the chicken wings are cooking, place the butter, red curry paste, honey, zest of the lime and soy sauce into a small saucepan. Warm the mixture over low heat, whisking frequently to incorporate all of the ingredients. Season with salt and pepper and keep warm until the wings are cooked.

When the chicken wings are ready, scrape the curry lime butter into a large (clean!) bowl.

Take the wings out of the oven and immediately add them to the bowl with the curry butter mixture. Squeeze the juice of the lime over the wings. Give the bowl a good toss and you’re done. Garnish with cilantro.


Recipe Adapted From Two Dishes: Mother and Daughter: Two Cooks,Two Lifestyles, Two Takes


Filed under Appetizers, Mains, Side Dishes, Thai