Chicken Taquitos (no picture sorry, forgot)

Chicken Taquitos

These were really tasty! I did not take a picture because we were too hungry to find the camera. 

We dipped them in Sour Cream, Guacamole, and Salsa. mMMmm.

What you need: 

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice

3/4 Tablespoon Paprika

1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups shredded cooked chicken 

1 cup grated cheese

Flour Tortillas

Salt

What you need to do: 

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, paprika, onion powder and garlic powder. Stir to combine. Add chicken and cheese and combine well.

Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)
Place filled taquitos seam side down on the baking sheet, making sure they don’t touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately.

 

Honey-Lime Enchiladas

 Honey-Lime Enchiladas

We are cooking these now, and I am sad that we do not have any sour cream. But, Hopefully they are still tasty! I threw this recipe together taking a few I found around online, and adjusting to the ingredients that we had on hand. 

What you need: 

3 small boneless, skinless chicken breasts cooked and shredded

5 tablespoons lime juice (we used juice from a lime and a half)

5 tablespoons honey

1 teaspoon paprika

1 teaspoon garlic powder

6-8 flour tortillas

mexican blend cheese

cheddar cheese

1 can green enchilada sauce

What you do: 

Mix together the chicken, lime juice, honey, paprika, and garlic powder. Layer a small amount of your enchilada sauce on the bottom of your 8x8 or 9x13 pan. On your tortillas put a generous amount of your chicken mixture in the center of your tortilla, then sprinkle with cheese and roll up. Place seam side down. Once all rolled up, pour the enchilada sauce on your enchiladas. Then sprinkle with cheese, if you sprinkle with freshly grated cheddar I find much better results, but if all you have is the pre-packaged kind this works too. Bake at 350 for 25 minutes.    
What we thought: 
Basically, Kyle ranted about it for the rest of the day. He just said how delicious it was, etc. etc. A few days later he said "you know what I keep thinking about? Those honey-lime enchiladas. No Joke. They were SOOO easy to make. Try em out!  

 

Hawaiian Haystacks: with NO NO NO cream of chicken soup

No Cream of Chicken 

Hawaiian Haystacks 

(Sauce) 

These were gooood. The sauce was not too flavorful, but a good texture and taste, the chicken was amazing, and I LOVE LOVED how it was not the "cream of chicken soup" flavor. This is my new go to sauce recipe. Thanks MEL!

2 boneless, skinless chicken breasts, cut into bite-size chunks 3 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced (I just used a garlic press)
1 teaspoon salt
½ teaspoon pepper
¼ cup flour
2 cups milk
1 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken. Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring.
Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute.
Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.
Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles, cashews, pineapple, etc.

Chicken Breasts with Herbs

Chicken with Herbs

This chicken recipe was pretty tasty. I served it with rice and steamed broccoli  which made it a nice complete meal. 

What you need: 

• 3 Tbsp.   parsley
• 1  Tbsp.  chopped oregano (I used dried)
• 1  Tbsp.  finely shredded lemon peel
• 1  Tbsp.  finely chopped garlic (about 3 cloves)
• 3  Tbsp.  butter
• 3    skinless, boneless chicken breast halves
• 1/2  cup  chicken broth

 What you do: 

1. In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.

2. In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 10 minutes or until chicken is no longer pink.
3. Serve with pan sauce that is infused with herbs.

Yum Yum

Kyle: A   Marie: A-

This is a good go-to meal that is not too heavy, and does not use many ingredients, most of which you probably have on hand.

 

CrockPot Southwest Chicken Stacks

CrockPot Southwest Chicken Stacks

adapted from: Mel's Kitchen

Well, it is Sunday, so we are making something in the CrockPot! I like to eat right after church, and our church is not until 1 o'clock so it works out perfect. I found this recipe on Mel's Kitchen and just changed it up a little bit. 

What you need: 

2 1/2 cups frozen corn (I use frozen white sweet corn)
1 can black beans, rinsed and drained
2 large  boneless, skinless chicken breasts (about 1 pound) 

**you can use frozen chicken breasts, just cook for an hour longer**
1 1/2 cups salsa 

What you do: 

Lightly grease the bottom and sides of the slow cooker. Pour frozen corn into the bottom of the slow cooker and place the] chicken breasts on top. Cover with beans and salsa. 

Cover slow cooker and cook on low for 5 hours. Remove chicken from slow cooker and shred with forks. Return to the slow cooker and stir until the chicken, corn, beans and salsa are combined.

We are serving these on a bed or tortilla chips, and then topping with sour cream, salsa, cheese, etc. and making a chicken taco salad type thing. 

ENJOY!!

We thought these were good. The taste was somewhat bland in flavor, there was no one flavor that really caught onto your taste buds.
But, for a sunday dinner, fast and easy, filling and cheap, I would make it again.

Kyle:  B  Marie : B+

Strawberry (Nesquik) White Chocolate Chip Cookies

Strawberry (Nesquik) White Chocolate Chip Cookies

These cookies are DELICIOUS! I was looking for cookie recipes, and I came across one from the Picky Palate. And, they looked so cute and pink, and I love strawberry nesquick, so I wanted to try them. We made them tonight and they are goooood! 

What you need: 

2 sticks softened butter
1/2 Cup strawberry milk Powder, Nestles
3/4 Cup brown sugar
2 eggs
1-2 drops red food coloring
1 Tablespoon pure vanilla extract
2 1/2 Cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
10 or 12 oz bag White Chocolate Chips

What you do: 
1.  Preheat oven to 350 degrees F.  In a stand or electric mixer beat the butter, strawberry milk and brown sugar until well combined.  Place eggs into a bowl and whisk in 1-2 drops of food coloring.  Pour into mixer along with vanilla and beat until combined, about 30 seconds.   Place four, baking soda and salt into a large bowl; mix to combine then slowly add to wet ingredients along with white chips.  Mix on low until just combined.
2.  With a medium cookie scoop, scoop dough onto a silpat or parchment lined baking sheet or I use a silicone liner, about 1 1/2 inches apart.  Bake for 9-10 minute or until edges just start to brown.  Let cookies cool for 5 minutes before transferring to a cooling rack or plate.

Grade:   Kyle A 
               Marie A++
 

  

Honey Glazed Chicken

Honey Glazed Chicken

I found this recipe on Mel's Kitchen, and it looked yummy! I usually cut recipes in half because I am just feeding myself and Kyle, but when I read the recipe to Kyle (he was helping my cook, such a great guy) he said, let's make the whole thing so that there is leftovers! I tweaked a few things in the original recipe, turned out great! And, I know, another chicken and rice dish. But I got a NEW rice cooker that also steams veggie's and I was really excited. Hopefully some of you enjoy chicken and rice dishes too.

What you need: 

2-3 bonless, skinless chicken breasts, diced into bite sized pieces
1/3 cup flour
1/2 teaspoon garlic powder
1/4 teaspoon salt and pepper
4 TB butter
1/4 cup honey
3 TB lemon juice
2 TB soy sauce
1/2 tsp. ground ginger

What to do: 

Heat oven to 350. In a shallow dish combine the flower and seasonings. Dip each piece of chicken in flour mixture and coat evenly.
Melt 2 TB butter in a shallow baking dish, large enough to accommodate chicken in a single layer
.(I used a 9x13) Arrange chicken in pan and bake uncovered for 20 minutes at 350 degrees.
Meanwhile, in a small saucepan, melt remaining butter and add honey, lemon juice, soy sauce and ginger.
After chicken has baked the 30 minutes, turn each piece over and pour sauce mixture evenly over chicken. Bake another 20 to 30 minutes basting frequently. Kyle and I overcooked. So watch it carefully. When it is white in the middle, you can eat it!
Serve over rice. If you want extra sauce to put over the rice, just double the recipe. :)

BBQ Chicken Pasta

BBQ Chicken Pasta

You really have to LOVE BBQ sauce to like this dish. Sadly, I do not love BBQ sauce, but Kyle enjoyed the pasta, and he is actually the one who made it, so I thought I would post it up here.

What you need: 

1 tablespoon extra-virgin olive oil
2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

What you do: 

In a large 12-inch nonstick skillet heat the olive oil over medium heat, When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.
In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.
Serve immediately and garnish with additional red or green onions and shredded cheese.

Recipe from mel's kitchen cafe