Starving Artist Rotisserie Chicken Soup

I know, it’s cold outside. Really cold. Maybe you’re feeling under the weather or battling that nasty cold that’s been going around. In your desire for some warm, soothing comfort, you open your cabinet, pull out the can with that ubiquitous red and white label, and reach for your can opener. No one blames you – we’ve all been there. The starving artist is here to tell you that you don’t need to fall into this trap. You can have hearty, comforting, HOMEMADE chicken soup with that all-day slow-cooked rich flavor in less than 40 minutes. Seriously.

How does the starving artist do it? Let Costco do all the slow-cooking for you by grabbing one of their $5 rotisserie chickens. That cheap little chicken is all the depth and flavor you need to make a killer soup. With just a few additional ingredients – veggies, noodles, and stock – you’re going to have the best soup you’ve ever had in practically no time at all. Watch the video and see how it’s done!

Here’s the recipe in printed form:
Starving Artist Rotisserie Chicken Soup (Recipe PDF)

This soup will last in your fridge for 5 days and also freezes very well if you happen to make too much.

I really REALLY want you to try this recipe. Homemade soup is perhaps the starving artist’s greatest weapon. It is filling, it is healthy, and there is no other food that will give you bigger bang for your buck without sacrificing quality. Try it once and you’ll never waste your money on canned soup again. Hooray!

Starving Artist Jambalaya

Last night I was struck with the inspiration to make a hearty dish involving beans and meat. I really have no idea why. Maybe it’s because I’m so desperate for fall that I decided I needed to make a dish suitable for cool fall weather. Or maybe I just really wanted something cajun… who knows… What I did know is that I wanted something thick and hearty involving sausage, beans, and rice.

I have to tell you I really went back and forth on what to call this. Originally I was going to call it a “cajun stew”, but it really isn’t a stew – much too thick. And technically it’s not really jambalaya because it doesn’t have seafood…. but then I remembered that I’m the starving artist and I really don’t care. The real joy of cooking is creating things we love to eat, so why not make things exactly how we want them. While I love seafood, it doesn’t really fit into my starving artist budget. Kidney beans, however, do. As does a rotisserie chicken from Costco. Voila. Starving artist jambalaya.

Fair warning, there are a lot of spices in this recipe. Do not be intimidated. I know spices can be a little pricey, but I have to tell you, they are a fantastic investment: buy them once and they will be flavoring your dishes for months. But hey, if you don’t want to invest right now, leave them out. Even if you had just the cajun seasoning, you’ll still have a tasty and fantastic dish.

Enjoy!

Starving Artist Jambalaya (Recipe PDF)

Terri’s Chicken Ziti and Broccoli

Well, friends, I’ve decided to make up for my week absence with a down home recipe directly from my mom’s (Terri!) kitchen. This is a real winner – simple and addicting. You’re in for a treat.

For some reason, despite the heat and my being so busy, I got an insatiable appetite for this dish this past week. I haven’t made it in years. It’s one of those recipes that takes me back to childhood. Being the starving artist I’m always fiddling with recipes to enhance them, so I make it a bit different than my mom did. Namely, I use chicken thighs instead of breast – less money and more flavor. I season my chicken with poultry seasoning to add depth of flavor. Also, mom would saute her broccoli in the pan she cooked the chicken in. I like the idea, but the broccoli would never get quite as cooked as I wanted it to. So I just throw it in with the pasta for the last few minutes of cooking to get it nice and blanched, then toss everything together at the end. Really I’m just streamlining the whole process while retaining all the flavor and simplicity.

Hope you approve, ma!

Happy Friday everybody!

Terri’s Chicken, Ziti, and Broccoli (Recipe PDF)

1000 Views!

Happy Monday, everyone! I’m excited to share that, just over a week out, my cooking show has received over 1000 views on YouTube! Hooray! Thanks to everyone for watching and sharing. Let’s see if we can hit 10,000! If you’re looking for panko chicken recipe you can find it here.

This week I’m returning to the lighter side of things. You’ve probably noticed that it’s been quite some time since I’ve posted about weight loss or even a mildly healthy dish. Well, things move in phases, my friends. My last weight loss post had me using my LoseIt app. Shortly thereafter I got very sick and have been derailed ever since. Today is the first time I’ve had even the mildest inclination to step it up and get back in the game. So, I’m going with it. Scale tells me I’m 226 – not too bad. Let’s see what I can whip up this week that will celebrate summer and make me feel good! Woot!

Crispy Baked Panko Chicken

Well, friends, here it is, my first cooking show webisode. Crispy Baked Panko Chicken. Mmmm. As I say in the video, this is one of my favorite recipes, not only to make, but for everyone I cook for. It’s the kind of recipe that people get addicted to. Seriously. Before I filmed this back in November, I had the producer and director over for a demo meal and this chicken is what I fed to them (along with a couple other things). A few days later I get a call from the producer. I answer the phone and she says: “DAVE. I can’t stop thinking about that f*****g chicken!” I’m telling you, it’s the real deal.

As promised, here’s the recipe:
Crispy Baked Panko Chicken (Recipe PDF)

A few small notes from my video. First, since our budget was so low I used the aluminum pans I had sitting in my cabinet that I bought for Thanksgiving to mariante the chicken. It definitely works, but if you have a heavy duty plastic container with a lid, that will work even better and in fact is probably way easier to handle. Also, you should plan on 50-55 minutes for the chicken, not 45. This is all reflected in the recipe PDF.

Now you may be asking why I decided to make this. Well, first and foremost: because I wanted to. I found myself watching Food Network saying “I could totally do this”. Rather than just sitting around hoping Food Network would suddenly call me, I decided I needed to take action. Through friends of friends I found a producer/director team that was making cooking shows, so I pitched my idea and they went for it. We actually made a handful of episodes, so depending on how this one is received, I may be releasing more in the near future. It’s by no means a perfect product, but I think it’s a damn good start. Fingers crossed a big production company will take notice and scoop me up. Or perhaps just a nice tall man….

With that, hope you enjoy both the recipe and the video. Feedback is definitely welcome. Happy Friday!!