J. Delawcious

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No Carb| Asian Chicken Zoodle Soup

Chicken, Soups, Vegetables J. Delawcious

Asian Chicken Zoodle Soup is what’s on the stove tonight…

Chicken noodle soup is an all seasons comfort when your sick or when you just want something warm in your belly. I have created a soup that eliminates the pasta but keeps the comfort and taste. So you are wondering, how did I remove the pasta? Zucchini! I made zoodles. Zoodles are such a healthy hearty alternative to pasta noodles. They are low in calorie and just as satisfying. They take no time to cook and hold up to any soup or dish you put them in. This Asian Chicken Zoodle Soup recipe is one to be made and shared. So let’s get started!

What you will need:

  • 1 Bay leaf
  • 1 inch of Chopped Fresh Ginger
  • 1 Tsp of Garlic powder
  • 1 Tsp of Crushed Red Pepper
  • 1 Tsp of Salt
  • 4 Boneless Chicken Thighs
  • 1 Tsp of Fish Sauce
  • 1 Tbsp of Sesame Oil
  • 3 Tbsp of low sodium Soy Sauce
  • 4 Cups of Unsalted Chicken Broth
  • 2 Chopped Scallions
  • 1 pint of assorted Mushrooms
  • 1/2 cup of Match Stick Carrots
  • 1 Medium Sized Onion Chopped
  • 1 Zucchini Spiraled
  • 1 Cup of Water

Tools:

  • Large Stock Pot
  • Spiralzer

Instructions:

You need to pour the chicken broth and chicken thighs into a large stock pot. Cook chicken thighs for 8 minutes and then with a sieve scrap the impurities from the top of the broth. Let the chicken cook for another 2 minutes then remove from the large pot. If there are any other impurities then scrap over once more to ensure a clear broth. Chopped or shred the chicken. Sit aside.

Add the sesame oil, fish sauce, soy sauce, scallions, ginger, bay leaf, salt, crushed red pepper, and garlic powder to the large pot. Stir and allow the flavors to marry for 10 minutes. After 10 minutes add the onions, carrots, mushrooms, and water to the broth. Allow the vegetables to cook for about 8 minutes to become tender.

When the vegetables are cooking take the zucchini and follow the directions of the spiralzer to make the noodles. After 8 minutes add the chicken and zoodles. Cook for 2 minutes and serve.

Vegan/Vegetarian Options:

Swap the chicken broth for organic vegetable broth unsalted. Then follow step 2 and 3 eliminating the fish sauce and chicken.

Serve:

You can serve this soup with crackers which would defeat not having the carbs or it is just as tasty eating it alone.

Happy Cooking ♥

xoxo

J. Delawcious

Watch the full tutorial here:

No Guilt |Taco Bell Naked Chicken Chalupa

fast food, Food J. Delawcious
Taco Bell’s Version

No Guilt |Taco Bell Naked Chicken Chalupa…

The Naked Chicken Chalupa made everyone lose their minds when they found out they could eat a taco shaped chicken nugget stuffed with lettuce, tomatoes, cheese, and avocado ranch sauce. I also  fell in line with the masses and ran to Taco Bell to try this HUGE nugget. When I tasted it, I won’t lie I wasn’t over the moon for the calorie intake for one damn taco. How am I still hungry, after taking in damn near 500 calories?

I was not here for that. So I decided to make my own version without the deep-fried oil, some substitutions in prep, and lastly more nutritional ingredients.

My version of Taco Bell’s Naked Chicken Chalupa is healthier and just as delicious. I must admit to you this was no easy task like most of my other recipes. You must have a taco mold and be patient in the process. Lastly, I repeat for this recipe to go smoother than mine did make sure your chicken taco shells are frozen hard. That is the most important tip I can give you when attempting this recipe.

When I filmed this recipe for you all one of my shells fell apart. At that point I truly wanted to give up. I was like this is simply ridiculous. Then my husband gave me a much need cooking pep talk and told me to finish. I pieced the chicken taco shell back together and placed back in the freezer. In total I had them in the freezer for about 4 hours uncovered. In the end it all worked out and that is why I am here giving the recipe to you. Now if you are brave enough to try it, please tag me on Instagram @Jdelawcious so I can see what you did. This recipe can also be made fried but that would defeat the entire purpose lol. So let’s get started!

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This recipe will make 4 taco shells

What You Will Need:

2 Pounds of Ground Chicken Breast

1 Tsp Salt

1 Tsp Pepper

1 Tbsp Paprika

1 Tbsp Cumin

1 Tbsp Garlic Powder

1 Tbsp Oregano

1 Tbsp Parsley

1 Tbsp Coriander

1 Tsp Ground Mustard

1/3 Cup of Panko Bread Crumbs

1/2 Cup of Egg Whites

Dredge Station:

1/3 Cup Egg Whites

1 Beaten Egg

2 Cups Flour

2 Cups Panko Bread Crumbs

Tools:

Parchment Paper

Taco Shell Mold

Cooking Spray

Spatula

Plastic Gloves

Blender

Fixings:

Chopped Romaine

Monterey Jack Cheese

Fresh Salsa

Prepared Avocado Ranch Sauce

Avocado Ranch Sauce:

1 Chopped Avocado

2 Tsp Avocado oil

1/4 cup Water

1 Tsp Salt

1 Tsp Pepper

1 Tbsp of light sour cream

1 Tbsp of Ranch Dry Mix

Juice of Half of a lime

1/2 cup fresh cilantro

Preheat Oven to 365F.

Prep:

In a large bowl add chicken, salt, pepper, paprika, cumin, garlic powder, oregano, parsley, coriander, ground mustard, panko bread crumbs, and egg whites. Wearing the plastic gloves, mix well until ingredients are incorporated. Sit aside.

Mold:

Spray the taco mold with cooking spray evenly. Then fit individual pieces of parchment paper over each shell mold. The paper will stick to the mold. Next spray cooking spray lightly on top of the paper. This will help the chicken shells move away easily once frozen. Then evenly divide the chicken mixture in the bowl into four parts. Then place one section of the four divided parts on top of the shell mold. Mold and shape the chicken as best you can to make it look like a shell. Repeat this step until all four taco molds are shaped. Once all shaped and molded place the chicken shells in the deepest part of the freezer for 4- 6 hours.

Sauce:

Add avocado,  avocado oil, water, salt, pepper, sour cream, ranch dry mix, lime juice, and cilantro to a blender. Blend until smooth. Then sit in the fridge until ready for use.

Dredge:

You will need pour the egg whites and one whole egg beaten into one large bowl. Pour the bread crumbs into another large bowl. Lastly pour the flour into another large bowl. Remove the frozen shells from the freezer. Remove one chicken shell from the mold and delicately coat  the outside in flour. Shake the access flour and then dip the outside of the chicken shell in the egg mixture. Coat evenly and then dip into the Panko. Coat the bread crumbs all over the outside and shake the access. Put the chicken shell back on the mold. Repeat these steps for each one. Once you have completed the coating of the shells. Place back in the freezer for 20 minutes for the coating to adhere.

Cook:

Remove the shells from the freezer and place in the oven for 24 minutes. After baking let cool for 15 minutes.

Serve:

Add your desired or suggested fixings and enjoy!

Happy Cooking

xoxo

J. Delawcious

Watch the full tutorial:

Philly Cheesesteak

Beef, Sandwiches J. Delawcious

Philly Cheesesteak is one of those sandwiches that is just EVERYTHING you need in a meal. It’s meaty, cheesy, crusty, and juicy at the same damn time.

Kellie, a subscriber and my best friend requested that I make my version of the classic sandwich. Well, this one is for you Killa! I hope you enjoy the Philly Cheesesteak my way. Enough talk, its recipe time!

Continue Reading “Philly Cheesesteak”

Chicken and Shrimp Gumbo

Chicken, Fish, Soul Food J. Delawcious
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Subscribe to Coils of Love

A few weeks ago, my youtube sister asked me to make an easy version of Gumbo. Well Coilsoflove this one is for you! Gumbo is a New Orleans style stew that is made differently in everyone’s home. Traditionally it is made with the holy trinity (onion, celery, and green peppers) with seafood elements in a deep brown broth.

However, my mother always made our family gumbo in a tomato based sauce. Today, I am going to share our family recipe with my own little twist. Just know that these meats and seafood options are interchangeable but the overall flavor is always DELICIOUS! Enough talking let’s cook!

Continue Reading “Chicken and Shrimp Gumbo”

Broccoli Cheese Potato with Chicken

Chicken, Food, Uncategorized, Vegetables J. Delawcious

Broccoli Cheese Potato with Chicken

A loaded potato is one of my ultimate comfort foods. Broccoli Cheese Potato with Chicken is an all in one meal that is so easy to prepare. It is filling and most importantly delicious.  The combinations for yummy baked potatoes are pretty much endless. You can create all kinds of yummy potatoes with your favorite veggies, meats, or both. If you are vegan or vegetarian you can easily remove the chicken and use a plant based cheese/non diary sour cream.

What you will need:

2 Chicken Breast cut into Strips
4 Potatoes (Russet or any Baking Potato)
2 Tbsp of Oil ( Avocado, Olive, Canola)
2 Tsp of Salt
2 Tsp of Pepper
1/2 Cup Sour Cream
1/4 Cup of Milk
1 Package of Steamable Broccoli
1 Tbsp of Dried Parsley (Optional)
Foil
Baking Sheet Pan

Prep:

Pre-heat oven to 450F. Wash and scrub potatoes to rid of any dirt. Dry the potatoes and then poke holes in the skin on all sides. Place on foil and then brush oil all over. Season with salt and pepper. Then wrap and sit aside. Repeat until all potatoes are wrapped.

(Be sure to clean all areas where you handle raw chicken to avoid cross-contamination) Slice Chicken Breast into strips. Season with Salt and Pepper or J.Delawcious seasoning. Then sit aside until ready.

In a small bowl add sour cream. Then add milk a little at a time. Stir until the sour cream has thinned out. If the sour cream is still thick add a little more milk until desired thickness. Then pour into a squirt bottle and refrigerate.

Cook/Bake:

Place the potatoes in the oven and allow to bake for 45 mins. When the potatoes have been cooking for 30 minutes, preheat a non-skillet with oil on medium heat. Once oil is hot, place the chicken strips inside. Cook chicken until 165F internally. This will take about 2 minutes on each side.

Put the frozen broccoli into the microwave according to the instructions. You can buy prepared cheese sauce or refer to my mac and cheese recipe to make your own. Keep both items warm until assembly.

Remove the potatoes from the oven and let stand for 5-10 minutes.

Assembly:

Slice the potato half way through. Then add butter, salt, and pepper. Add the chicken, broccoli, and cheese. Then add sour cream on top. Sprinkle parsley as a garnish and enjoy.

If you decide to make this recipe please #jdelawcious so I can see your creation.

Happy Cooking♥!

xoxo
Chef J. Delawcious

Watch the full tutorial here: