Chicken Noodle Soup with Corn and Bacon!

Can you add corn to chicken noodle soup? Absolutely and it makes such a delicious soup!

That's just what you get in this soup recipe. It's like chicken noodle soup upgraded with fresh juicy corn, plus we dot it in some bacon and blend in some cream for good measure.

It's also similar to a chowder, and it's adaptable to what you have on hand (as usual see ideas below). For instance you can replace bacon with ham or make this Pennsylvania Dutch style with homemade mini dumplings called rivels in place of noodles (making the soup completely from scratch!).

Pair it with a slice of buttered homemade bread and a simple garden fresh salad with a homemade herby ranch for the most comforting homestyle dinner!

Homemade Chicken Burrito Bowl Recipe

This is my go-to recipe when I’m craving Chipotle but want to eat at home. Made with fluffy cilantro-lime rice, tender chicken, and all the best toppings, it’s nutritious and delicious recipe the whole family will agree on. 

Plus, it’s easy to customize and great to make ahead of time for meal prep. You’ll find this chicken burrito bowl recipe is the perfect option to feed a crowd, pack for lunch, or whip up for a quick weeknight meal. 

In fact, these burrito bowls are so tasty you may never go back to restaurant versions again! I’ll show you how to cook, assemble, and store them for easy meals whenever a craving hits. 

What Is Shish Tawook?

In the Turkish language, “shish” means skewer, and “tawook,” also sometimes spelled tauk, means chicken. Put together, the two translate to mean chicken skewer or chicken kebab. 

Believed to have first been served during the Ottoman Empire, shish tawook quickly became popular throughout the entire Middle East, spreading into Egypt and Levant during the Ottoman’s rule. 

It features pieces of chicken that are soaked in a yogurt marinade infused with garlic, lemon juice, and lots of warm spices. It is then grilled or baked until the chicken is fully cooked and tender. 

Thanks to the marinade, chicken shish tawook always turns out juicy and is virtually fail proof. It’s one of my all-time favorite recipes and is always what I order when we dine at Middle Eastern restaurants. Luckily, it’s simple to make at home, too! 

What’s the difference between chicken shish tawook and chicken shawarma? 

Both dishes are made with boneless skinless chicken and Middle Eastern spices, but they are not the same. There are key differences in how the two recipes are created and prepared. 

• Shish tawook is created with a creamy, yogurt-based marinade that features garlic, warm seasonings, and tomato paste. As a result, it has a rich, bold flavor and a distinct hue. 
• Alternatively, shawarma does not use yogurt or tomato paste. Instead, an olive oil-based marinade creates a stronger citrus flavor with warmer seasonings and a slightly spicier flavor. 
• Traditionally, shish tawook is grilled on skewers, and shawarma roasts long and slow on a spit. Although, you can also make oven baked chicken shawarma at home.

Chicken Tinga Tacos

Tired of the same taco recipe over and over? This is a delicious, flavorful recipe to brighten up that same old rotation.

This stove-top simmered chicken tinga makes an impressive taco filling and there's really not a whole lot to it. It cooks in 30 minutes meaning you don't have to wait hours and hours like you do for a shredded beef or pork taco filling.

If however you do have more time, you could easily get away with simmering it low and slow in the crockpot instead (it should be done in about 3 to 4 hours on low heat).

Is it Spicy?

Yes chicken tinga is deliciously spicy because of the added chipotle chilies in the dish. I've listed to add 1 - 3 chipotle chilies to taste depending on the heat level you prefer (we love it with 3!).

Then there is a swap noted in the substitutes below if you want a milder version.

What is Braised Chicken?

The method of braising chicken is first browning it in a braiser, saute pan or pot then it's submerged in some sort of liquid such as wine or broth. From there it's either simmered low and slow on the stove or oven baked until chicken is cooked through and tender.

Here I've used a few not so traditional changes, such as not fully submerging the chicken in liquid and baking the dish uncovered. Why do this? Because why make chicken thighs with skin if the skin is not going to be deliciously crispy?

It's perfect this way, trust me!

This is a simple, one pan, deliciously seasoned dinner that you'll want to make time and time again all year round!

Crock Pot Chicken Thighs

Chicken gets a boost of flavor and a tasty balance of salty, sweet, tangy and spicy with the ingredients used here.

On busy weekdays you'll really appreciate this recipe for its simplicity and hands off cooking.

And since the chicken thighs are cooked in the crock pot they have plenty of time to marinate and soak up the flavors of this simple sauce.

To keep simplicity going pair them with cooked white rice or brown rice and steamed broccoli, green beans or asparagus. It will make a comforting home cooked meal without much hassle.

Old Fashioned Chicken and Rice Soup

This is such a basic soup made with everyday staple ingredients, yet it packs in so much goodness paired with an enjoyable and welcome flavor.

It's the; not feeling so well, pick me up kind of soup, a dinner the whole family can agree on soup, or the not much in the fridge what to make for dinner kind of soup.

It checks so many boxes. In other words it's one of those must try recipes for a rainy day. Literally.

One of the highlights of fall is breaking out all the soup recipes to warm us up and fill our homes with the scent of classic old fashioned dinner. Who can resist a stick-to-the-ribs homestyle recipe like this?

Easy Baked Lemon Chicken and Potatoes

There's something about this time of year, when autumn hits the air, that makes a cozy sheet pan dinner seem just right. It's just hearty, homestyle meat and potatoes goodness.

Not only is this one pan chicken and potatoes recipe undeniably easy, it's also a dinner that's brimming with well balanced, bright and rich flavor.

It's an all in one, no fuss recipe. You just toss the potatoes with a half of a homemade simple lemon dressing, then the toss the chicken with remainder. Spread everything over a baking sheet and roast until it's all cooked through.

You'll love the fresh Greek style flavors found here, and of course that easy clean up too!

If you'd like, you can pair with a steamed vegetable to finish it off (as I've done here). I highly recommend something green for a nice pop of color such as green beans, broccoli or asparagus. Those also happen to pair really well with the lemony drippings from the baking sheet.

And if you do happen to have extra time on your hands, you can never go wrong with buttery homemade dinner rolls to highlight a meal (I stash any extras in the freezer!).

Easy Yogurt Chicken Marinade

You can never have too many marinade recipes to really upgrade chicken. This middle eastern style chicken marinade is made with healthy ingredients that all come together so well.

It is one of my latest favorites with it's perfect blend of tang, well seasoned spice flavor, touch of garlic, and a final upgrade of cilantro.

As with just about any marinade, it's a cinch to prepare and it really takes plain chicken to a whole new level.

Perfect for a quick weeknight meal or a weekend family barbecue with all your favorite summer sides.

You may as well go through some veggies on the grill while you've got the chicken going too, or pair it with my go-to veggie couscous recipe.

Made with an Easy Balsamic Chicken Marinade

I think the best way to make balsamic chicken is to soak it in a flavorful marinade, then finish it on the grill for a light char and caramelization.

The chicken ends with a nice tang, a very faint and mellow sweetness, and distinctive tantalizing flavor. When balsamic vinegar is involved you know it's going to be good, right?

Here you can use boneless skinless chicken thighs or breasts. I've tried each and I think each one has their benefit.

Thighs of course are more tender and juicy, breasts seem to soak up a bit more of that marinade flavor. So use whichever you prefer.

Either way you'll have a win with this one!

Serve with a side of my favorite parmesan roasted potatoes, or steamed or roasted broccoli. Another option is as I've done here (shown below) paired with roasted asparagus, tomatoes and a finish of feta.