Tag Archives: chicken

May 24 2013

Creamy Chicken, Bacon & Green Onion Taquitos with Avocado Dipping Sauce

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The hardest things about Blogger’s Choice swaps for me is chosing a recipe to make! Usually, I can find a few dozen I’d be happy to try out. How do I decide? I recruit my husband.

I handed him a list of potential dishes off of Jaida’s blog and he looked at it for about two seconds before declaring, taquitos! So, taquitos it was. I had pre-cooked the chicken and bacon, which made these a super easy weeknight meal. And, the leftovers packed great for lunch the next day.

They were a big hit and I’m sure we’ll be making them again! Thanks, Sarah, for hosting!

Creamy Chicken, Bacon & Green Onion Taquitos
(very slightly adapted from Sweet Beginnings)
Makes about 10 taquitos

For the taquitos:
6 slices of bacon, cooked and crumbled
1 lb. chicken breast, cooked and shredded
4 oz. cream cheese, softened
2 green onions, chopped
10 small flour tortillas

For the dipping sauce:
1 large avocado, peeled and pitted
1/2 c. sour cream
1 T. lemon juice
1 1/2 t. rice vinegar
1/8 t. salt
1/8 t. dill weed
1/8 t. pepper
1/4 t. parsley
1/4 t. onion powder
1/4 t. garlic powder

Preheat the oven for 350F degrees.

In a medium bowl, mix together the bacon, chicken, cream cheese and green onions until well combined. Divide mixutre between tortillas and roll up.

Place the rolled taquitos seem-side down on a lined baking sheet. Bake for 15-20 minutes, until browned and crispy.

Meanwhile, in another bowl, mash the avocado. Add remaining dip ingredients and stir until smooth. Serve dip with warm taquitos.

Check out what the rest of the swap participants made below! Thanks, Sarah, for hosting!

 


May 17 2013

Chicken Mole Enchiladas

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If you’ve been following this blog for any amount of time, you’ve probably caught on that I love enchiladas. They’re a regular in our dinner rotation. Most of the ones I make involve the standard red or green sauce, but when I saw this recipe I knew we’d love this one too.

This recipe is different from all the others I’ve made before because it doesn’t involve baking them one assembled – you warm everything up before assembling and then just serve. It’s quite a time saver for a busy night and I don’t think it took anything away from the flavor. It’s a method I’ll be trying with some of our other favorite enchiladas soon.

Chicken Mole Enchiladas
(from Cook This Not That)
Serves 4

1 8oz. bottle mole sauce
4 c. cooked, shredded chicken
8-12 corn tortillas
1/2 c. crumbled feta
1/2 red onion, halved and thinly sliced

In a small saucepan, heat the mole sauce. If the consistency is thicker than ranch dressing, thin it out with a little chicken stock.

Microwave the chicken to warm, and then toss with a few tablespoons of the heated mole sauce until it’s all coated.

Heat a large cast-iron skillet over medium heat. When hot, toast the corn tortillas one at a time until lightly browned but still pliable.

Scoop warm chicken into warmed tortillas and wrap up. Place seam-side down on a rimmed platter and pour remaining mole sauce over the top of them. Top with cheese and onion and serve immediately.

May 15 2013

Teriyaki Chicken Burgers with Sesame-Grilled Pineapple

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On Saturday, we’ll be hosting a Soy Vay Turn Up the Flavor House Party for some of our friends and family. If you’re not familiar with House Party, it’s a word-of-mouth marketing site where you can apply to host parties featuring certain products. When you’re chosen as a party host, you get a party pack of freebies, samples or promotional products to help make the party special. It can be a lot of fun!

The party pack for the Soy Vay party features their Teriyaki sauce. Now, I’ve bought it before and not liked it so much. We used it for a stir fry and I just wasn’t a fan. So, before I was going to feed it to my guests, I wanted to work up some recipes that would definitely be a hit.

I’ve had this recipe bookmarked forever, so Mark and I whipped it up one night to see how it worked with Soy Vay Teriyaki sauce – it was fantastic! I really, really loved these burgers – they’re probably one of my new favorites. And, I though the sesame seeds in the Soy Vay Teriyaki sauce were a nice touch, since there was also sesame oil in the burger and on the pineapple.

Ultimately, we won’t serving these at the party on Saturday – we opted for a different dish that would be easier, logistically, for what we’re doing. I’ll be sharing that recipe sometime in the next week or two, but I really wanted to share this one too. It’s the best “reject” recipe I’ve had in a long time!

Teriyaki Chicken Burgers with Sesame-Grilled Pineapple
(adapted from The Other Side of Fifty)
Serves 4

1 T.  olive oil
1/2 medium red bell pepper, seeded and diced
1/2 medium onion, diced
Pinch of crushed red pepper flakes
Salt and pepper, to taste
1 garlic clove, minced
1 T. teriyaki sauce + more for basting (we used Soy Vay)
2 t. sesame oil, divided
1 T. Montreal steak seasoning
1 lb. ground chicken
8 pineapple rings (we used fresh)
Potato hamburger buns, for serving
Lettuce leaves, for serving

In a medium frying pan, heat the olive oil over medium heat, until shimmering. Add the red pepper, onion and crushed red pepper flakes to the pan. Season with salt and pepper and cook until the onion is translucent. Stir in the garlic and cook for an addition 30 seconds, until fragrant.

In a large bowl, combine the cooked vegetable mixture, 1 T. teriyaki sauce, 1 t. sesame oil, steak seasoning and ground chicken. Mix with your hands until well combined and then dived into four patties.

Grill over medium-high heat until cooked through, approximately 15 minutes, flipping halfway through. During the last two minutes of grilling, baste wih additional teriyaki sauce.

While the burgers cook, rub the pineapple slices with 1 t. sesame oil. Grill over low heat until grill marks appear and they’re slightly caramelized.

Serve on potato rolls with lettuce.

Disclosure: As a host of a Soy Vay Turn Up the Flavor House Party, I received a free party pack of Soy Vay products via House Party. All opinions are my own.

May 3 2013

Buffalo Chicken Enchiladas

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This weekend is Cinco de Mayo! Tex-Mex meals make our dinner rotation regularly, but I never miss an opportunity to theme a meal - no matter how frivolous the holiday. I’ll be spending the afternoon with my book club, so I’m anticipating a Tex-Mex themed big-out session!

If you’re looking for something to make to mark May 5, these are a great option - a fun mix of bar food meets Mexican. . I’ve made them a few times – they’re a huge hit in our house.

Buffalo Chicken Enchiladas
(from Prevention RD)
Serves 4-6

8 tortillas
12 oz. boneless, skinless chicken breasts, cooked and shredded
1 c. red enchilada sauce
1/3 c. buffalo wing sauce
1 c. Mexican blend cheese, shredded
3 oz. gorgonzola cheese, crumbled
2 green onions, chopped
1/2 c. fresh cilantro, coarsely chopped

Preheat oven to 375F degrees.

Spray a 9 x 13 baking dish with non-stick spray. In a small bowl, whisk together enchilada sauce and buffalo wing sauce. Set aside.

In another bowl, mix together shredded chicken and 1/2 cup shredded cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce and mix until thoroughly combined.

Pour a little of the enchilada/buffalo sauce in the baking dish, just enough to coat the bottom. Divide chicken mixture between tortillas. Roll each up and place in the baking dish, seam side down. Pour remaining enchilada/buffalo sauce on top of tortillas and add remaining shredded cheese. Bake for 20-25 minutes.

After baking, add crumbled gorgonzola on top and garnish with the green onions and cilantro and serve.

Apr 29 2013

Indian Spiced Roast Chicken

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Most of the Sunday dinners I’ve been making have been classic American food or Italian dishes. I was looking for something a little different when I ran across this recipe that I had bookmarked months ago. I don’t normally cook many Indian dishes, but this looked too good to pass up!

For just a few ingredients, this packed a really flavorful punch. A simple cucumber salad and garlic flatbread rounded out the meat.

Since it was just the two of us, we ended up with quite a bit leftover – the extra chicken was great on salads and in tortillas and quesadillas throughout the week.

Indian Spiced Roast Chicken
(from Simply Delicious)
Serves 4-6

1 3-4 lb. whole chicken
1 c. plain yogurt
3 T. curry paste
2 T. garam masala
2 t. salt
Juice of  2 limes
1 t. sugar

Preheat oven to 350F degrees.

In a small bowl, whisk together the yogurt, curry paste, garam masala, salt, lime juice and sugar.  Smear mixture all over chicken and under skin. Spoon remaining mixture into the chicken’s cavity.

Place the chicken on a roasting rack and roast for 45 minutes.

Turn heat up to 450F degrees and roast for another 30-45 minutes, until a meat thermometer shows it’s done. If the skin starts getting too dark, cover the chicken in foil.

Let rest for 5 minutes before carving.

Apr 26 2013

Chicken Diablo

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I wasn’t always a fan of spicy dishes. You’d never know it now – they make regular appearances on our weekly menu, but there was a time when I’d avoid them at all costs. I’m now making up for lost time.

When I started browsing Kylee Cooks for the latest Blogger’s Choice Swap, this caught my eye immediately. It looked spicy and creamy and just, well, really good. It totally delivered, too. I really loved the spicy diablo sauce over it. I’m planning to use the leftover as a dip for crunchy chicken nuggets.

Chicken Diablo
(from Kylee Cooks)
Serves 2

1/4 c. Frank’s hot pepper sauce
1/2  c. sour cream
1/4 c. ketchup
1/8 c. honey
1/2 t. sweet paprika
1/2 t. ground cumin
2 chicken breasts, pounded out thinly
1 T. olive oil
2 cloves garlic, minced
1/8 c. sliced scallions
1 c. cooked brown rice, for serving

In a small bowl, whisk together the hot sauce, sour cream, ketchup and honey. Stir in paprika and cumin until well combined. Pour half of the sauce into another bowl and add chicken – turn to coat. Refrigerate and let marinate at least two hours, or overnight. Refrigerate remaining sauce in a separate container.

When ready to cook, heat oil in a frying pan until shimmering. Add garlic to the pan and cook for 30 seconds. Add the marinated chicken the pan and cook for 12-15 minutes or until cooked through, turning halfway.

In a small saucepan, heat the sauce from the separate container until just simmering.

Serve the chicken over rice, topped with warmed sauce.

You can check out what other bloggers made for the swap below. As always, thanks to Sarah for hosting!


Apr 22 2013

Grilled Buffalo Chicken Wraps

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This is yet another quick and easy dinner. It was on the table about ten minutes after I walked in the door, which is about all I can handle after a day of work, errands and the gym.

I’m on a spicy kick so I added a little more buffalo sauce to these. You can definitely use more or less depending on your preference. We paired these with chips and carrot sticks.

Grilled Buffalo Chicken Wraps
(from Lisa’s Dinner Time Dash)
Serves 4

1/3 c. ranch dressing
2 T. buffalo sauce
2 c. shredded cooked chicken
1 rib celery, chopped
1/2 c. shredded cheddar cheese
Pepper, to taste
Fresh baby spinach
4 large tortillas

Preheat a grill pan.

In a small bowl, whisk together the ranch dressing and buffalo sauce. Stir in shredded chicken, chopped celery and shredded cheddar until well combined. Season with pepper to taste.

Divide chicken mixture between tortillas and top with spinach. Wrap tightly and grill until crispy. Serve hot.

Apr 12 2013

Chicken Pot Pie Soup

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After a few days of almost summer-like weather, we’re back to soup weather. It’s in the 50s and raining. I miss the warm weather already! Although, this soup is helping make the day a little brighter and warmer.

I tried out this recipe as part of the latest recipe swap – the theme was chicken. Chicken pot pie is such a comfort-food staple and this soup really captures the flavors of it.

Chicken Pot Pie Soup
(from Dough See Dough)
Serves 4

For the crust:
2 c. all purpose flour
2/3 c. shortening
1 t. salt
1/3 c. milk

For the soup:
2 t. olive oil, divided
2 chicken breasts, cooked and diced or shredded
2 medium potatoes, peeled and diced
3 celery stalks, diced
2 medium carrots, peeled and diced
1 medium onion, diced
1/2 c. all purpose flour
5 c. chicken broth
1 1/2 cups frozen corn
1 1/2 cups frozen peas
Salt and pepper, to taste

To make the crust: In a large bowl, stir together the flour and salt. Cut in the shortening until well blended and mixture is crumbly. Gently stir in the milk with a fork and mix until just combined. Pat dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes.

Preheat oven to 425F degees. Roll the dough out on a well-floured surface to 1/8″ thick. Cut into 3″ circles with a biscuit or cookie cutter. Lay dough on a lined baking sheet and bake for 12 – 15 minutes, or until lightly browned on top. Set aside.

To make the soup: Heat 1 teaspoon of the olive oil in a large dutch oven over medium high heat. Add  the potatoes, celery, carrots, and onion to the dutch oven and cook until the onions are soft and translucent.

Stir in the flour to coat vegetables well. Slowly stir in thechicken broth,1 cup at a time. Bring the soup to a boil and reduce heat to a simmer. Simmer until soup thickens then add in corn, peas and chicken. Stir and cook until peas are heated through.

Serve soup hot with pie crust.

You can see what the others bloggers made for the swap below. Thanks, Sarah, for hosting!


Mar 4 2013

Tex Mex Sloppy Joes

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I always start my meal planning for the week by taking inventory of what we have, and what needs to be used up. Often, that means re-imagining leftovers. This dish got added to the menu, though, simply because we already had guacamole in the fridge.

Whether the guacamole is really important to the sandwich is debatable. I’m not a huge guacamole fan and could have easily left it off and not missed it – my husband, on the other hand, was a big fan. Guacamole or not, though, these sandwiches are delicious.

Tex Mex Sloppy Joes
(from Smells Like Home, adapted from Homesick Texan)
Serves 6

1 can (14.5 oz) tomato sauce
1 chipotle chile in adobo
2 t. oregano
2 t. ground cumin
1 t. smoked paprika
1/4 t. ground allspice
Pinch of cayenne
2 t. Worcestershire sauce
1 1/4 lbs. ground chicken, turkey, or beef
1 t. canola oil
1/2 medium yellow onion, diced
2 cloves garlic, minced
12 oz. beer, such as a light ale or lager
2 T. ketchup
1/4 c. cilantro
1 T. lime juice
Salt and black pepper to taste
Hamburger buns, cheddar cheese and guacamole, for serving

In a food processor, combine the tomato sauce, chipotle chile, oregano, ground cumin, smoked paprika, allspice, cayenne and Worcestershire sauce. Puree until smooth.

In a large skillet over medium heat, brown the ground meat, stirring occasionally until no longer pink, about 10 minutes.  Drain off the fat.  Add the canola oil to the pan with the browned meat then stir in the onions. Cook until soft, about 5 minutes.  Add the garlic and cook for an additional 30 seconds.  Stir in the tomato mixture, along with the beer, ketchup and cilantro until well combined.

Let all ingredients come to a low simmer and then reduce the heat to medium-low and cook uncovered for 15 minutes.  Stir in the lime juice and season with salt and pepper to taste.

Serve on warmed buns with guacamole.

 

Feb 5 2013

Honey Mustard and Pretzel Crusted Chicken Tenders

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I’ve shared recipes for pretzel crusted chicken and honey dijon chicken tenders, and loved them both, but never thought to combine them until I ran across this recipe. It’s such a classic, crowd-pleasing combo.

Suffice it to say these were a big hit!

Honey Mustard and Pretzel Crusted Chicken Tenders
(from Cinnamon Spice and Everything Nice)
Serves 4

4 c. hard pretzels, coarsely crushed
1/2 c. olive oil
1/2 c. Dijon mustard
1/3 c. honey
3 T. red wine vinegar
Salt and pepper, to taste
1 1/2 lbs. boneless chicken breasts
Preheat oven to 400F degrees. Line a baking pan with baking paper or a silpat.
Place crushed pretzels in a shallow bowl. In a food processor, pulse the olive oil, mustard, honey and vinegar until well combined. Season with salt and pepper. Place half of the honey mustard in another shallow bowl – set aside the remainder for dipping.
Slice the chicken into tenders.  Dip into the honey mustard and then roll in the crushed pretzels to coat. Lay on the prepared baking pan.
Bake for 20-25 minutes, until cooked through. Serve with reserved honey mustard for dipping.