This is another one of those recipes that sat on my radar for quite some time before I actually decided to give it a try. And I must say, that in the process of combining all of the ingredients on the stove I was really hesitant. In my mind, chips+chicken broth= mushy mess. Boy, was I wrong! This dish is awesome. Its all of the traditional Mexican flavors that I love all combined in one easy skillet meal. I changed up the original recipe to make it more pantry-friendly, and I was really pleased with the results. I know we are all looking for ways to use up some of those Tostitos in our pantry. Pull them out and try this! It is so good, and so different than other Mexican dishes that you've tried. I promise!
2 boneless, skinless chicken breasts
2 tablespoons olive oil, divided
1/4 onion, minced (about 3 tablespoons)
2 garlic cloves, minced
1-3/4 cups chicken broth
5 cups Tostitos, then broken into pieces
1 can Rotel, drained
1-1/2 cups shredded cheddar or Mexican blend cheese
2 tablespoons chopped fresh cilantro or parsley
Preheat the broiler. Trim the chicken breasts of any excess fat and season with salt and pepper. Heat 1 tablespoon oil in an oven safe skillet over medium-high heat. Add the chicken and cook on both sides until golden-brown, 5-7 minutes total (the chicken will NOT be cooked through at this point). Transfer to a plate and set aside.
Add the remaining oil, onion, garlic and 1/4 teaspoon salt. Cook until fragrant, about 1-2 minutes. Add the broth and scrape up any brown bits, and bring to a simmer.
Stir in half of the tortilla chips. Nestle the chicken into the broth and cook over medium low heat until cooked through, about 10 minutes. Transfer to a cutting board, and when cool enough to handle, shred into bite-sized pieces.
Return the chicken to the skillet (over low heat) with the drained Rotel, 1 cup cheese, and 1 tablespoon cilantro or parsley. Stir in the other half of the tortilla chips until they are incorporated and moistened (the mixture will be thick).
Sprinkle the remaining cheese on top and broil until the cheese is melted and browning, 2-3 minutes. Top with remaining cilantro or parsley and serve with refried beans or a salad.
Enjoy!
(adapted from Annie's Eats and Pink Parsley)
This is one of my new favorites! This was so simple and so delicious. I love how everything just cooked in one pot. You could also double this without much effort if you needed to feed a larger crowd. Most of these ingredients are going to be in your pantry or your freezer. Publix had BBQ sauce on sale this week. In fact, some brand is usually on sale most weeks. This is the perfect recipe for summer barbecues. And the best part is that it cooks inside on the stovetop. So you won't have to cancel your plans if we experience afternoon thunderstorms!
3-4 boneless, skinless chicken breasts (about 2 lbs.)
salt and pepper
1-1/2 cups chicken broth (or water)
1 onion, finely chopped
4 garlic cloves, finely chopped
1-1/3 cups BBQ sauce
1/2 cup apple cider vinegar
hot pepper sauce
6 buns or rolls, split
shredded cheese (optional)
Season the chicken with salt and pepper and place in a heavy pot with the onion, garlic and just enough chicken broth to cover (about 1-1/2 to 2 cups). Add the BBQ sauce, vinegar and a few drops hot sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 15-20 minutes. Remove the chicken from the sauce and shred with two forks or your fingers.
Boil the sauce, uncovered, until reduced by half, about 15 minutes. Season with pepper. Add the shredded chicken and heat through. Spoon the mixture onto the rolls and top with cheese.
Enjoy!
(adapted from Rachael Ray)
I stocked up on chicken breasts last week at Bruno's. The boneless, skinless breasts were on sale for $1.99 lb. When you see them at that price, I suggest cleaning your freezer out and making room for some chicken! I've tried doing the whole chicken when I made the Curry Chicken. Not my style. I will do boneless, skinless chicken breasts for just about any chicken recipe. Next time I make the Curry Chicken, I am using breasts. Its just so much easier for me. I liked this recipe because it took a simple sauteed chicken breast like I always cook, and topped it with a delicious Dijon Cream Sauce. I bought the Dijon the other day when I made the Meatloaf Burgers . This was so quick and easy, and elegant enough for company. I served it with Baked Garlic Rice Pilaf and green beans. So yummy!
4 boneless, skinless chicken breasts
2 tablespoon olive oil
salt and pepper
1/4 cup chicken broth
1/2 cup heavy cream
1-2 tablespoon Dijon mustard
1 tablespoon fresh parsley
Trim chicken breasts of excess fat and pound slightly to tenderize and even out the meat. Season both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Saute chicken 5-6 minutes on each side, or until cooked through. Remove from the skillet and keep warm.
Add the chicken stock to the skillet, scraping up any brown bits. Whisk in the cream and mustard. Cook and stir for about 2 minutes. Remove from heat and stir in fresh parsley. Pour over chicken breasts and serve.
Enjoy!
(adapted from Let's Dish)
Once again, I have to say how much I enjoy Annie's Eats. That girl turns out some rockin' recipes. I really love the flavors of simple Mexican dishes. I'm a sucker for a packet of taco seasoning. Bring on the sodium! And not just any taco seasoning (I've tried them all). The best one, hands down, is the Old El Paso. I hope you've been printing the recent coupons on Coupons.com! I changed Annie's recipe up a bit and added some taco seasoning to the chicken. The random ingredient in this one is the Ranch dressing. Clay is not a fan of Ranch, so I didn't tell him it was in it. He didn't know the difference and loved it :) This is not your traditional enchiladas. This is quick, easy, creamy, cheesy, and delicious. The best part is its made from stockpile staples! Go ahead and put this one on the Menu this week. You know you want to!
4 boneless skinless chicken breasts
1 packet of taco seasoning
1 cup light sour cream
1 cup Ranch dressing
flour tortillas (I used the fajita size, about 12)
salsa
4 cups shredded cheese (cheddar or Mexican blend)
Trim chicken breasts of excess fat and cut into bite-size pieces. Season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet and saute the chicken until cooked through, about 10 minutes. Add in taco seasoning and a few tablespoons of water. Cook chicken until all of the water is absorbed. Reduce the heat to low to keep warm.
Meanwhile, mix up the sauce. In a large bowl, combine half of the sour cream with half of the Ranch dressing. In a small bowl, combine the remaining sour cream and Ranch dressing. Stir both until well combined. Add the chicken to the large bowl and mix until the chicken is well coated.
Preheat the oven to 375 degrees. Grease a 9 X 13-inch baking pan. Take one tortilla and top with a little less than 1 teaspoon of the sauce from the small bowl. Spread it around the tortilla like you would sauce on a pizza. Line the center of the tortilla with a row of the chicken mixture. Top the chicken with salsa and shredded cheese, to taste. Roll up the tortilla and place seam side down on the baking dish. Repeat with remaining tortillas until the pan is full.
Spread some of the leftover sauce over the tops of the enchiladas and top with more cheese. Bake in the preheated oven for 25 minutes, or until tortillas have reached desired crispness. Serve with Mexican rice and veggies if you like that kind of stuff.
Enjoy!
(adapted from Annie's Eats)
This recipe kind of evolved itself tonight while I was cooking! The original recipe was for noodle bowls. I had rice left over from the Baked Garlic Rice Pilaf and I thought that it would be great in this dish. No to mention, I wouldn't have to throw it away! I loved this bowl because it used some of my favorite stir-fry ingredients: chicken, cabbage and edamame. It also made a ton. I would say this feeds six. Maybe four if you have all grown men in your house :) When Publix had the Cascadian Farms vegetables on sale a few weeks ago I bought a couple of bags of frozen edamame. They're not the cheapest if you don't find them on sale. They could be left out if you don't want to get them, but I really liked them in this. You can buy them shelled or in the pods. Be prepared to spend some time shelling them if you find them in the pods (like I did!). I stood there for over 10 minutes. I guess I should have recruited Ella! All in all I liked this dish. It was simple and hearty. My eyeballs were definitely bigger than my stomach because I was stuffed before I even finished my bowl. I'm looking forward to having lunch this week!
2 chicken breasts, but into thin strips (I used 8 tenders)
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 large eggs
1 small onion, diced or thinly sliced
2 garlic cloves, minced
1/2 cabbage, about 1 pound, thinly sliced
2 cups shelled edamame
2 tablespoons soy sauce
2-3 tablespoons Asian Sesame dressing
2 cups leftover rice (I used Baked Garlic Rice Pilaf)
salt and pepper
Cut chicken breasts into thin strips on a large cutting board. Season with salt and pepper and toss with cornstarch. In a large skillet, heat 1 tablespoon over medium-high heat. Cook chicken until light brown and cooked through, about 6-8 minutes. Transfer to a plate (reserve skillet).
Add remaining tablespoon oil to skillet; add onion and garlic. Cook, stirring frequently, until softened, 1-3 minutes. Add cabbage, and cook, stirring frequently, until tender, 2-4 minutes.
Meanwhile, in a separate small skillet, scramble eggs over medium heat until cooked through. Set aside.
To the skillet with the cabbage, add the edamame, soy sauce, Asian dressing, chicken, rice and scrambled eggs. Season with salt and pepper. Cook, tossing, until rice and edamame are warmed through, 3-5 minutes. Remove from heat and serve in bowls.
Enjoy!
(adapted from Everyday Food)
This was the first time I've ever had this kind of pizza. I've seen it before on Menus, but I've never given it a try. I knew I was going to have to come up with something different for Clay if I was making a Mushroom Garlic Pizza for me! This one sounded perfect, especially because Publix had the crust, cheese and BBQ sauce on sale this week. I think they had the bacon on sale too! Homemade pizza is so much better than frozen or delivery. In fact, the other week I had a headache from you-know-where, so we ordered some pizza. Ella was shocked when she realized that somebody was delivering it to our house. "They're bringing it to our house??" she asked. "Yes, baby, they do that!" was my response :) I would rather have this pizza than Pizza Hut any day. There is a few steps involved but don't let that deter you from making it. Once its in the oven you can forget about it and get the table set. This would be great for "Movie Night" with some friends. You know they will be impressed when you made the pizza! And don't forget about the other pizza I've made, the Hawaiian Chicken Alfredo Pizza. All different, but equally delicious!
1 14-oz. can Pillsbury Pizza Crust
6 slices bacon
1 chicken breast, cooked and shredded
2 tablespoons olive oil
1/2 medium onion, sliced thin
3/4 cup BBQ sauce
1/4 cup feta cheese
2 cups shredded mozzarella cheese
Preheat the oven to 400 degrees. Spread the dough out over a large baking sheet and bake for 8 minutes. Pull out and set aside.
Heat the oil over medium heat in a skillet. Stir in the onion; cook and stir until the onion until it has softened, about 5 minutes. Reduce the heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, about 10-15 minutes more.
Meanwhile, slice the bacon into bite-size chunks and cook over medium heat in a large skillet until browned. Remove to a paper towel to drain. Pour off some of the fat the accumulated in the pan- all but about 1 tablespoon. Season the chicken breast with salt and pepper and cook in the pan over medium heat about 5-6 minutes per side, or until no longer pink. Remove from the pan and shred when cool enough to handle.
Spread the BBQ sauce evenly over the crust and sprinkle with the shredded chicken, caramelized onion, bacon and feta cheese. Top the entire pizza with shredded mozzarella. Bake in the oven until the cheese has melted and the pizza is golden brown around the edges, about 15 more minutes.
Enjoy!
(adapted from All Recipes)
I love the flavors of Sante Fe Soup. Well, I love the flavors of Mexican food in general. On one of the more recent blogs I've found, Gina's Weight Watcher Recipes, I ran across this recipe. I do not use the crock pot much. When I do use it, its generally on the weekend. Which sounds crazy, right? I work during the week, so why not put dinner in the crock pot and have it waiting for you when you get home! I am gone from 7:30 to 5:00, so I think that would totally be overkill. Even in a crock pot. A roast would maybe last that long. But I have found that when I do chicken, especially chicken breasts, they are dry and gross being in the crock pot for 12 hours by the time we sit down to eat. That being said, I figured I would give this a try over the weekend. You can serve it directly over rice, or wrap it up in a flour tortilla with rice and cheese like I did. I really liked this. I wrapped mine up with plain brown rice, so it was fairly healthy. I would like to recreate it for the stovetop though. I'm just not much for the crock pot. Nothing against the recipe though, because its really yummy! I'm just not a crock-pot-kind-of-gal. I like to stand in front of the stove and pretend I'm on Food Network :)
1-1/2 lbs. chicken breasts (I used 3)
1 can Rotel, undrained
1 can black beans, drained and rinsed
8 oz. frozen corn (or the kernels from 3 ears)
1/4 cup chopped fresh cilantro
2 cups chicken broth
3 scallions, chopped (whites and a little bit of the green)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1-1/2 teaspoons salt
1 teaspoon black pepper
Combine chicken broth, beans, corn, Rotel, cilantro, scallion, garlic powder, onion powder, cumin and salt and pepper in the crock pot. Season chicken breasts with salt and pepper and nestle down in the juices. Cook on low for 8-10 hours or on high for 6 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust seasoning if needed. You can serve this over rice and top with desired toppings, or wrapped in a tortilla. I topped mine with cheese and sour cream. Avocado would have been fabulous!
**Update: I'm going to use this to make Clay some quesadillas tonight with the leftovers! Its a really versatile dish!
Enjoy!
(adapted from Gina's Weight Watcher Recipes)
When I originally planned this meal out for the Menu, I was going to make Pork Scallopine. Publix had their pork loins on sale this week, and I was going to have the butcher cut it into pork chops for me. I still haven't made it to Publix. I didn't want to get the pork just for this meal, when I had chicken breasts in the freezer. I find myself spending more money at the grocery store than I typically would because I'm buying things to cook for the blog. I really need to start watching that! I am going to have to start cooking with my stockpile because I have tons of food here. I don't need to have huge trips to Publix anymore. Although, when a good week comes around I know I will! If you like pork and have some boneless chops that you want to use, pound them out to about 1/2-inch thickness and make this using the pork instead of the chicken. This recipe is from The Pioneer Woman, and in the original recipe she uses chicken. All of her recipes are fabulous. This one was no different. Clay ate this one too, but just picked out the mushrooms. He's gotten so much better about trying new things, but mushrooms aren't one of them!
1 box linguine noodles (I only had spaghetti)
4-6 chicken breasts
salt and pepper
flour
2 tablespoons olive oil
2 tablespoons butter
12 oz. white mushroom, sliced
1 cup chicken broth
1 whole lemon
1/2 cup heavy cream (can use half-and-half)
1 heaping teaspoon capers (optional)
2 tablespoons fresh parsley, chopped
parmesan cheese
Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness (do the same if you're using pork chops). Season both sides with salt and pepper, then dredge in flour. Heat butter and olive oil in a large skillet over medium high heat. Fry chicken breasts until golden brown. Remove from pan and set aside. If you're using 6 chicken breasts, you will probably have to do this in batches.
Throw the mushrooms into the pan and stir, cooking for 4 minutes until the mushrooms have some color. Pour in the chicken broth and the juice of 1/2 to 1 lemon (I halved the recipe when making it, so I only used 1/2 of a lemon). Stir to deglaze the pan, and then cook vigorously over medium-high to high heat for 1 minute, until sauce reduces. Pour in cream and stir, then add parsley and capers and stir. Remove from heat. Stir in salt and pepper (be generous with your seasonings). Place pasta and chicken on a platter and top with entire pan of sauce. Generously sprinkle with parmesan cheese.
Enjoy!
(adapted from The Pioneer Woman)
This is a very popular casserole. There are lots of different versions of it floating around out there. I liked this one because it came from Southern Living (they always have great recipes), and because I had picked up most of the ingredients last week at Publix! I substituted flour tortillas for the corn tortillas. Use whatever you have on hand. I got in too big of a hurry and didn't read all the directions as carefully as I should have. I added the Rotel without draining it! I have never drained Rotel in any other recipes, so I just assumed that you didn't drain them for this recipe. It still turned out good though! So, what I might suggest is just draining one of the cans. I actually liked the texture of the flour tortillas after they absorbed some of the extra liquid. This was on the spicy side. It wasn't something that Ella ate. Maybe if you use the mild Rotel. The leftovers were great wrapped up in flour tortillas too! Maybe wrap it up and serve it with some Spanish Rice the next night. This is a big casserole so feed a crowd or use it for a double-duty dinner!
**Remember, I forgot to drain my Rotel. Duh! Yours won't be quite this runny. It also thickened up the longer it sat. The leftovers were great!
3-4 cooked chicken breasts (or 1 rotisserie chicken)
2 tablespoons butter
1 medium onion, finely chopped
1 medium green bell pepper, finely chopped
1 garlic clove, minced
3/4 cup chicken broth
1 Cream of Mushroom soup
1 Cream of Chicken soup
2 cans Rotel, drained (I FORGOT to drain them!)
1 tablespoon taco seasoning
1/2 teaspoon salt
3 cups shredded cheese (I used Mexican blend)
12 (6-inch) fajita-size tortillas, cut into 1/2-inch strips
If you're using chicken breasts, trim them of excess fat, season with salt and pepper, pound slightly with a meat tenderizer and saute over medium heat in a splash of olive oil. Cook for 6 minutes per side, or until no longer pink. Remove from pan and set aside. While the chicken is cooking, chop your veggies.
In a separate large skillet, melt butter over medium heat. Add onion and saute 6-7 minutes or until tender. Add bell pepper and garlic, saute 3-4 minutes. Stir in chicken broth, cream of chicken and mushroom soup, Rotel and taco seasoning. Cook, stirring occasionally, 8 minutes.
Shred chicken into bite-size pieces. Layer half of chicken in a lightly greased 13 X 9-inch baking dish. Top with half of soup mixture and 1 cup shredded cheese. Cover with half of the tortilla strips. Repeat layers once. Top with remaining 1 cup cheese.
Bake at 350 degrees for 55 minutes to 1 hour or until bubbly. Let stand 10 minutes before serving.
Enjoy!
(adapted from Southern Living)
There was a slight change of plans tonight when I realized that my Publix didn't have the Shrimp Skewers 10/$10 like what I saw in the Sneak Peek. I was a little disappointed, but then figured it would be a great night to make Chicken Fritters! My husband LOVES these and has been begging me to make them for quite a while now. The last time I made these I was about 7 months pregnant. Let's just say that I ate my fair share! My Dad used to make these all the time when we were little. I even remember taking the leftovers to the beach one day in the cooler and just eating them cold. The leftovers are great hot or cold, so pack some in a zippy bag and take them for lunch. That's if you have any leftover! These are not for you if you're on a diet or going for the healthy thing. But if you're going to cheat, these are totally worth it.
3-4 boneless skinless chicken breasts, cubed into 1-inch pieces
salt and pepper
1 beer
1-1/2 cups all purpose flour
6 cups vegetable oil
Trim chicken breasts of excess fat and cut into 1-inch pieces. Season with salt and pepper.
In a large bowl, whisk beer and flour together.
Heat oil in a large, deep pot over medium heat (I don't know the temperature). Dump half of the chicken pieces in the batter and coat well. Drop the chicken pieces one at a time in the hot oil (you can test the oil to see if its ready by dropping a little bit of the batter into the oil. If it sizzles, its ready!) Cook in batches- you will probably do a total of 4 or 5 batches. Don't over crowd the pan. Put just enough to fill the surface. Once all of the pieces have been dropped in, cook for 6-8 minutes or until golden brown and chicken is cooked through (take out a piece and slice it open to check). Remove chicken to a paper towel lined plate and season with salt while still hot. Repeat with the rest of the chicken until all of the chicken has been cooked.
Enjoy!
Recipe from my Dad, Charlie Sumlin
Are you tired of pasta and sauce being on sale at the grocery stores? I know Publix has one brand on sale EVERY week. Needless to say, I have plenty of it on hand. But surprisingly enough, I haven't cooked anything with it lately! I came across this recipe on Foodbuzz the other day and though it was perfect because the chicken was on sale last week and this week its the pasta, sauce and ricotta cheese. This is a good twist on your typical Chicken Parmesan. It was a winner in my house!
4 boneless, skinless chicken breasts
1/2 cup lowfat ricotta
1 tablespoon milk
1 tablespoon parsley, chopped
1/2 cup fresh bread crumbs (2 slices of bread)
1/2 clove garlic, chopped
1/4 cup grated parmesan
salt and pepper
10 oz. spaghetti noodles (just shy of one box)
1 jar spaghetti sauce
Preheat the oven to 400 degrees. Trim chicken breasts of excess fat and pound slightly with a meat tenderizer. Season both sides with salt and pepper. Arrange on the bottom of a baking dish.
In a small bowl combine the ricotta, milk and parsley. Season with salt and pepper. Spread ricotta mixture evenly over chicken breasts.
In a food processor or blender, pulse bread and garlic to make the bread crumbs. Mix in the parmesan cheese. Sprinkle the crumbs over chicken breasts liberally, pressing into chicken to ensure a good stick.
Bake in a 400 degree oven for 25-35 minutes or until juices run clear.
Meanwhile, cook pasta according to package directions. Also warm sauce in a separate saucepan over low heat.
To serve, slice the chicken and serve over the pasta with a ladle of sauce.
Enjoy!
(adapted from Eatin' On The Cheap)
I know a lot of you were looking forward to seeing this one. It did not disappoint! The best part about it was how quickly it came together. I sauteed the chicken breasts first and then assembled all the veggies. I did add a little bit of Asian Sesame dressing from my fridge towards the end because it seemed a little dry to me. Clay even ate it! He hates anything with lettuce, so I figured the cabbage part would be a total no-go, but he ate 3 of the wraps! He said he would have eaten more, but he was saving room for some cheesecake he picked up at Sam's Saturday :) I hope you guys enjoy this as much as we did. These are perfect for a quick weeknight meal!
1 tablespoon sesame oil (or substitute olive oil)
2 garlic cloves, chopped
1 10-oz. bag shredded coleslaw (or shred about 1/2 head of cabbage)
2 cups sliced or shredded carrots
2 scallions, sliced (I omitted these)
1/4 cup hoisin sauce
2-3 tablespoons Asian Sesame Dressing (optional)
2 tablespoons reduced-sodium soy sauce
10 flour tortillas, 6-inch size
3 cups shredded cooked chicken (3-4 chicken breasts or 1 rotisserie chicken)
In a large skillet, heat the oil over medium heat. Add the garlic, carrot and scallions. Cook, stirring occasionally, for 4 minutes. Add the cabbage and cook another 4 minutes.
Stir in the hoisin and soy sauce and cook 2 minutes (the hoisin sauce can be found on the Asian foods aisle. Its sort of the equivalent to an Asian barbecue sauce. Its priced around $2.50) Add the chicken; stir to combine with vegetables and heat through. This is where I added a squirt or two of Asian Sesame dressing, just to help combine the mixture.
To serve, heat tortillas following package directions. Spoon 1/2 cup of chicken mixture down center of tortilla and roll up.
Enjoy!
(adapted from Parents.com)
Last weekend we went to the beach with some friends and stopped by LuLu's on the way home. I don't eat out a whole lot, because unless its one of the expensive restaurants (hum... the Wash House!) then I feel like I could just cook it better at home and save the money. I've been disappointed the last few times I've been out to dinner. But take me to the Wash House and I'm a happy girl! I need to recreate their Key Lime Bread Pudding. Its to die for! But I digress. When we were at LuLu's the Fish Tacos stood out to me. I've seen lots of recipes and I've been wanting to try them. But as soon as I saw you could substitute chicken, I was sucked in. Fish is not something I eat a lot of, and I was afraid once it was in front of me I wouldn't like it. I didn't want another bad eating out experience. So, I substituted chicken. They were fabulous! They had black beans, chipotle cream sauce and cabbage instead of lettuce. I was in Heaven. Publix had a lot of the key ingredients on sale this week making it a great time to recreate it at home! These were not easy to eat. If you make them for a guy or a girl that you're trying to impress, you might want to hold off until the third or fourth date. I've been married long enough, so Clay didn't care that I was eating like a child!
1 lb. chicken breasts, cut into bite-size pieces (I used 3)
1 can black beans, drained and rinsed
1/4 cup salsa
2/3 cup water
1 packet taco seasoning (use Old El Paso) (Coupon Here)
1/3 cup plain Greek yogurt (Coupon Here)
1/3 cup sour cream
1/3 cup mayonnaise
1 teaspoon chipotle pepper in adobo, finely chopped (plus 1/2 teaspoon of the sauce)
8 small flour tortillas (I used fajita-size)
shredded cabbage (could substitute lettuce)
shredded cheese
avocados (optional...added mine after the picture)
Heat a large skillet over medium heat. Add a splash of olive oil. Saute chicken until no longer pink, about 8 minutes. Add black beans, taco seasoning and water (the Old El Pasa taco seasoning is worth the little bit of extra it costs. The McCormick taco seasoning was yucky. I've put the ones I bought in my donation bin!). Cook uncovered over medium heat about 5 minutes until thickened. Add salsa. Stir to combine. Cover and simmer over low heat about 10 minutes.
In a small bowl, combine yogurt, mayonnaise and sour cream. Remove the seeds from one pepper and finely chop. Add to the bowl. Add in about 1/2 teaspoon of the sauce from the can of peppers. This stuff is HOT! You could add more to your taste. Be sure to wash your hands after handling the peppers. Put the sauce in the fridge until you're ready to use.
Now its time to assemble the tacos. Put about 1/4 cup chicken mixture in the center of the tortilla, top with the chipotle cream sauce, cabbage and shredded cheese. I also added avocado to mine after I took the picture. YUM! You can also add more salsa if you'd like. Mine was hot enough from the chipotle cream sauce! Dig in!
Enjoy!
(inspired by the Fish Tacos at LuLu's)
Ella playing on the beach before heading to LuLu's. I am devastated about the oil situation out in the Gulf! There are so many ways to get involved. Check with your local organizations to see how you can get involved if needed!
I knew that I would have a lot of leftover chicken from the Curry Chicken Tuesday night. What better way to use it than chicken salad. And what better than Curry Chicken to make Curry Chicken Salad! I'm kind of hooked on that curry flavor now after having it in the chicken Tuesday night and the Chicken Cranberry Couscous I made a couple of weeks ago. Clay really likes it too! I whipped this salad up last night and brought it for lunch on a ciabatta roll today. I love the sweetness of the grapes. It really balances out the spice of the curry. I almost wish I had put some chopped nuts in it. Some pecans or walnuts maybe. Oh well, there's always next time! I held back on some of the curry powder in the recipe since my chicken was cooked in a curry sauce. When I shredded the chicken, I stirred some of the curry "gravy" in it before making the chicken salad. Yummy! This would be great between two slices of bread or in the pita pockets that are B1G1 this week at Publix. If you're watching your carbs, chicken salad is great served in lettuce cups! Endless possibilities. I still can't get Clay to eat it though.
2 medium oranges or 1 11-oz. can mandarin oranges, drained
3 cups cubed cooked chicken
2 cups seedless red grapes, halved
1 cup thinly sliced celery
1/3 cup light mayonnaise
1/3 cup plain yogurt (I used Greek-style)
2 teaspoons soy sauce (I used a little less)
1 teaspoon curry powder
If using fresh oranges, peel and slice; halve or quarter each slice. In a large mixing bowl combine oranges, chicken, grapes and celery.
For dressing, in a small bowl stir together mayonnaise, yogurt, soy sauce and curry powder. Pour dressing over chicken mixture; toss lightly to coat. Cover and chill for at least 4 hours.
Enjoy!
(adapted from Better Homes & Gardens)
This chicken really brings back memories! I've briefly told this story in a previous post, but I'm going to tell it again tonight. When my husband and I first started dating, I was working as a part-time teller at Regions Bank in Mobile. The head teller, Mary Jo, would make this chicken dish and bring it for us to eat on special occasions. We all loved it! I was very new to cooking then. I knew that food was the quickest way to a man's heart, so I decided to cook dinner for Clay. I was still living with my parents, so I put together the dinner at their house. It was taking forever for the chicken to get done! I kept checking it and checking it. Everything else was ready, and I still had to transport it to Clay's house. My Mom finally asked what was taking so long, and I said, "well, the chicken isn't turning brown". Little did I know that chicken doesn't brown when baked in the oven! That chicken was SO dry! Thank goodness its drenched in a delicious sauce, because it was still edible! I haven't made this chicken since. I called Mary Jo several weeks ago and asked her for the recipe. She was very happy to share it with us. The chicken was delicious tonight! And this time, I knew not to cook it too long. I used a whole chicken, although next time I may just stick with the breasts. I know the whole chicken is cheaper, but to me the breasts are just easier. Worth the extra money in my opinion. If you do use the breasts, cut the cooking time down to around 35-45 minutes. You don't want them drying out. I also shredded the leftovers to make Curry Chicken Salad Thursday. I served this tonight with rice and leftover peas. I apologize the picture isn't the best. I couldn't get it to photograph well and Emme was demanding my attention!
1 whole chicken, cut up (or 4-6 breasts)
1 can Cream of Chicken soup (I used 98% fat free)
1/2 cup chopped celery
1/3 cup mayonnaise (I used light)
1 teaspoon curry powder
Cut chicken into pieces. Lay in the bottom of a 13 X 9-inch baking dish. Sprinkle both sides with salt and pepper. In a bowl mix soup, celery, mayo and curry powder. Spread over chicken pieces. Bake at 350 degrees for 1 hour or until chicken is no longer pink. Serve with the sauce.
Enjoy!
(adapted from Mary Jo Brierly- Thanks!)
Yum Yum Yum! This really hit the spot tonight. I love pecan crusted chicken tenders and I love maple syrup. I found this recipe and knew it was a match made in heaven for me! This was super easy. When I make my other pecan chicken tenders, it is a labor of love. These were much simpler and just as good. The maple syrup really played well with the mashed sweet potatoes. I even added maple syrup to the potatoes. That could certainly be omitted. After all, sweet potatoes are supposed to be healthy. So go easy on the butter and use Splenda instead of sugar. You can't go wrong. Also, instead of boiling the potatoes, if you have the time roast the potatoes in the oven before mashing them. Roasting them in the oven brings out the natural sweetness of the potato, and you will need less butter and sugar to make them taste really good. All of these ingredients are staples in my house, so this will be put on the Menu again. Clay really enjoyed it. I have an idea my stepson, Christian, would love this one too!
4 boneless, skinless chicken breasts (I used 6 tenders)
1/4 cup maple syrup, or maple flavored syrup (buy the real thing at Sam's)
2 tablespoons mayonnaise (I use light)
1/2 cup plain panko bread crumbs
1/2 cup finely chopped pecans
3 medium sweet potatoes, peeled and chopped in large cubes
2 tablespoons butter or margarine
1 teaspoon sugar (I used a tad more)
1/4 teaspoon cinnamon
1 tablespoon maple syrup (optional for potatoes)
splash of milk
Heat oven to 400 degrees. Line baking sheet with foil; spray with cooking spray. If using chicken breasts, put breasts in a large zippy bag and pound slightly with a meat mallet (using the smooth side) until they're about 1/2" thick. I used the tenders so I skipped this step. Either way, season the chicken with salt and pepper.
In a shallow dish, whisk together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans (I had JUST enough to cover 6 tenders). Dip chicken into syrup mixture, then into panko. Place on prepared baking sheet. Top chicken with cooking spray.
Bake 15-20 minutes, turning once, until cooked through.
While chicken is baking, place potatoes in a medium saucepan and cover with cold water. Bring to a boil and boil for 10-15 minutes until fork tender. Drain and return to pan away from the heat. Add butter, sugar, cinnamon and maple syrup to the potatoes. Mash with a potato masher or the back of a wooden spoon. Add milk, 1 tablespoon at a time, until desired consistency is reached. Season with a dash of salt.
Enjoy!
(chicken adapted from Betty Crocker)
I had this on the Menu several weeks ago. I never got around to making it. I put it on the Menu again this week because Publix had Craisins and couscous on sale. This was a little out of our comfort zone. I have never made couscous before, and I haven't cooked using curry powder in years. Here's a funny story: I didn't really start cooking until my husband and I started dating about 8 years ago. The first time I cooked dinner for him I made Curry Chicken. You put the chicken in a baking dish and cooked it in the oven. Me, being the novice cook that I was, totally cooked the chicken to death. I was waiting for the chicken to brown. I didn't realize that when you bake chicken it doesn't turn brown! I haven't cooked with curry powder since. This was a good recipe to bring it back! My husband even really liked it. I thought I was going to have to warm up leftover Spaghetti and Meatballs, but he really enjoyed this. Thank goodness my cooking skills have improved since then :) This is a great new way to try chicken. The couscous is great for a weeknight meal because its ready in 5 minutes (couscous is tiny grains of pasta). The whole thing came together in under 20 minutes. It was really great!
1 10-oz. box couscous (use chicken broth instead of water)
2 tablespoons flour
1-1/2 teaspoons curry powder
salt and pepper
3/4 lb. boneless, skinless chicken breasts, cut into cubes
1 tablespoon plus 1 teaspoon olive oil
1 small onion, diced or thinly sliced
2 ribs celery, sliced or diced, plus chopped leaves for garnish
1/4 cup dried cranberries, chopped (I added more for garnish)
1/2 cup chicken broth
1/3 cup evaporated milk
Prepare the couscous according to package directions. For more flavor, use chicken broth instead of water. Meanwhile, in a bowl, combine the flour, curry powder and 1/2 teaspoon salt. Add the chicken and toss to coat.
In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook, turning once, until browned and just cooked through, 5-8 minutes. Transfer the chicken to a plate.
Add the remaining 1 teaspoon olive oil to the skillet and heat over medium-high heat. Add the onion and sliced celery and cook, stirring, for 3 minutes. Add the cranberries and 1/2 cup chicken broth and bring to a boil. Stir in the evaporated milk and chicken along with any juices; season with salt and pepper. Serve over the couscous and top with the celery leaves and extra cranberries.
Enjoy!
(adapted from Rachael Ray Magazine)
I get so tired of fixing chicken the same way. I buy a lot of chicken breasts, because when you can catch a sale they are very affordable for quick dinner options. So, finding new tasty ways to fix them is a happy day in my house! Not everybody is a fan of feta cheese. If you're wanting to branch out and try new cheeses, feta is a great place to start. Its a milder cheese (unlike blue cheese) and its great on salads. I found out tonight that its also great melted on top of tomatoes and a chicken breast! More like awesome. This is also a great meal to entertain with because it looks like it took you a lot longer to prepare than it really did. The presentation is pretty. Serve it with a green salad to really make the colors pop. Publix has their feta cheese on sale this week. I had chicken breasts in the freezer, and had cherry tomatoes leftover from the Bacon and Tomato Frittata. You will love this change on the chicken breast!
4 boneless skinless chicken breasts
1 tablespoon olive oil
salt and pepper
2 tablespoons Italian dressing
1 large Roma tomato, sliced (I used cherry tomatoes)
1/2 cup crumbled feta cheese
Preheat oven to broil. Heat oil in a large skillet over medium-high heat. Pound chicken breasts slightly in a large zippy bag to even the thickness for easier cooking. Season with salt and pepper. Cook in skillet on one side for approximately 6 minutes, or until golden brown. Flip over. Baste the cooked side with Italian dressing. Cook for approximately 4-6 minutes. Place chicken in an oven safe dish (if your skillet isn't made to be put under the broiler- I don't know if any are!) Top chicken breasts with tomatoes and feta cheese. Place 4 inches under the broiler for 2-3 minutes or until golden brown. Serve with rice and green beans or a salad.
Enjoy!
(adapted from BettyCrocker.com)
What's with that name? Well, this started out in my head as a panini. Once made, it resembled more of a quesadilla. So this is the name Clay came up with! Spaghetti sauce has been on sale every week at all of the grocery stores these last few weeks, so I'm stocked. Shannon from The Bargain Buggy and I were brainstorming ideas to use the Flatout bread that Publix had B1G1 this week. This is what we came up with. This is super easy and great for a weeknight dinner.
4 Flatout breads
2 boneless skinless chicken breasts, cooked and sliced
1 cup spaghetti sauce, plus more for dipping
1-1/2 cups shredded mozarella
parmesan cheese
Heat chicken and sauce together in a skillet over medium heat. Preheat panini grill. Lay out the flatbread. Divide half of the cheese evenly among the 4 pieces. Top each with 1/4 of the chicken mixture. Top with remaining cheese and a sprinkle of parmesan. Fold over to cover chicken. Spray panini grill with a cooking spray. Lay the quesa-nini's on the grill and cook for 3-5 minutes until cheese is melted and bread is slightly crisp. Repeat with the other two quesa-nini's. Remove to a cutting board. Slice into 3 triangles. Serve with additional sauce and a side salad.
Enjoy!
Hummm....not really sure what to say about this one. Although it wasn't one of my favorites, it doesn't go on the "never-make-again" list. If I do make this again, I would change some things up. This was my first time cooking and eating polenta. It is a thicker, creamier version of grits. And, yes, it was thicker. And being a Southern Gal I am used to grits being a certain way. If I were to make this again, I would thin it out with some more chicken stock (I did add an addition 1/2 cup or so, but it was still too thick). Although Clay said, "Why don't you just make grits next time". Good point. I have made this chicken before, but I used the apple gouda flavored chicken sausage. That was better in my opinion. The original recipe called for 1 lb. of sausage to be split among 4 chicken breasts. I used about 1/2 lb. between 4 and I thought it was still too much. Less sausage and maybe add some cheese. If you have polenta pointers, feel free to share. Next time I'll stick to what I know!
4 boneless skinless chicken breasts
salt and pepper
1/2 lb. Italian sausage, casings removed
2 cups milk
2 cups water
1-1/2 teaspoons kosher salt
1 cup yellow corn meal
1/2 teaspoon black pepper
2 tablespoons butter
4-oz. cheddar cheese, shredded
Preheat the oven to 425 degrees. Pound each chicken breasts to around 1/8" thickness (not too thin because the chicken will tear). Season both sides with salt and pepper. Divide the sausage among the chicken breasts and roll up. Secure with toothpicks.
In an oven proof skillet, heat the olive oil over medium-high heat. Place the chicken in the pan seam side down and cook, turning, until browned all over (about 5 minutes per side or until golden). Transfer the skillet to the oven and bake until cooked through, about 25 minutes (I cooked mine an extra 5 minutes).
Meanwhile, in a medium saucepan over medium-high heat, bring milk, eater and salt to a gentle boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 15-20 minutes, until creamy, lifting the lid and stirring every 3-4 minutes to prevent sticking (I added additional chicken broth to thin out while stirring. Maybe around 1/2 cup or so). Remove pot from heat, stir in pepper and butter. Gradually stir in cheese.
Enjoy!
(Chicken Stuffed Sausage adapted from Rachael Ray)
(Cheesy Polenta adapted from AllRecipes.com)
