tasty tuesday: chicken+avocado soup and summer squash+chive pancakes


Hello everyone!  I know, I know…it’s not a Tuesday.  Last night, I had some of my Junior League girls over and we had a great time!  Tonight, however, I committed to my new recipes and chose two yummy creations by Skinnytaste.  Skinnytaste is a superb website for lighter recipes, and each listing comes with complete nutrition facts!

Tonight’s selection was Chicken and Avocado Soup and Summer Squash and Chive Pancakes.  Warmer weather doesn’t usually inspire me to make soup, but this soup is so light and fresh that it jumped right off the screen and said “make me!”  The avocado is a lovely addition to the soup giving it depth of flavor without coming off too heavy.  The Summer Squash and Chive Pancakes are a savory dish similar to fritters or latkes.  The chives in our herb garden are abundant, so this recipe spoke to me as well as a way to experiment with an herb I don’t use often.  This recipe is a great entrance to summer as yellow squash is one of the banner crops of a Georgia summer.  I have good memories of my mom cooking yellow squash and Vidalia onions in the summer as a side dish, so this recipe reminded me of her!

In short, you’ve got to try both of these recipes.  Both are super easy to make and disappeared quickly off of our plates!

Chicken and Avocado Soup
Adapted from Skinnytaste

5 cups chicken broth
2 chicken breasts
1 tomato, diced
2 cloves garlic, minced
1-1/2 cups scallions, chopped fine
1 fresh jalapeno, minced
2 ripe avocados, diced
1/2 cup cilantro, chopped fine
4 lime wedges
2 tsp. olive oil
salt + fresh pepper to taste
pinch cumin
pinch chile powder

In a large pot, heat oil over medium heat. Add 1 cup of scallions and garlic. Sauté about 2 minutes then add tomatoes and sauté another minute, until soft. Add chicken stock, jalapeno,  cumin and chile powder and bring to a boil. Add chicken breasts and cook in the broth.  Simmer, covered on low for about 15-20 minutes.

Next, remove the chicken breasts and shred chicken with two forks.  Place shredded chicken back into the pot.

In four bowls, fill each with, 1/2 avocado,  remainder of the scallions, and cilantro. Ladle soup over these and serve with a lime wedge.

Summer Squash and Chive Pancakes
Adapted from Skinnytaste

3 yellow summer squash
1 egg
1 egg white
2/3 cup flour
1/2 tsp. baking powder
1 clove garlic, crushed
1/3 cup parmesan cheese
3 Tbsp. fresh chopped chives
1/2 tsp. kosher salt
pinch fresh cracked pepper
olive oil

Add squash to a medium pot and cover with water. Bring to a boil and cover; cook until soft. When soft, drain; add to food processor and pulse a few times until chopped. Add 2 cups of squash to a medium bowl. Combine squash with remaining ingredients except oil and mix well.

Heat a large skillet on medium heat, when hot spray lightly with oil and reduce heat to medium-low. Drop 1/4 cupfuls of batter, slightly flattening them with the back of a spoon and cook a few minutes or until golden. Turn and cook the other side until golden. Set aside and repeat with the remaining batter.

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