Honey- Nut Coated Chicken

Honey- Nut Coated Chicken 

 

 This is for dinner tonight- always a crowd pleaser.  I love the combination of the nuts with the sweet honey.  It's got that sweet-salty thing going on and it tastes fabulous!  I serve it up with potato or rice and a veggie.  If there are any leftover, I chop them up to throw in my salad the next day.  I tend to buy chicken tenderloins for this recipe.  They are a smaller cut and are coated more easily. Enjoy!

 

Ingredients:

• 1/4 cup butter, melted
• 3 Tbsp. honey
• 1/2 cup finely chopped salted peanuts or other salted nuts
• 1-1/4 cups finely crushed cornflakes
• 1 tsp. dried thyme leaves
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 6 boneless, skinless chicken breasts

Preparation:

Preheat oven to 400 degrees F. Combine butter and honey in shallow pan and mix well. Combine remaining ingredients in another pan. Dip boneless, skinless chicken breasts in butter mixture, then roll in crumb mixture to coat. Place coated chicken on a wire rack on a jelly roll pan.
Bake for 19-24 minutes until chicken registers 160 degrees F on a meat thermometer. 

Baked Chicken Parmesan

Baked Chicken Parmesan

Ugh- another rainy and cold day here!  What to do? Make comfort food to warm our bodies and souls ; )
My family loves cheese and tomato sauce so I am always putting that combination of flavors together on the dinner table.  To make this dish a bit healthier, I bake the chicken instead of frying. When putting together your sauce, taste it and adjust the seasonings to your liking.  This meal is super easy and very satisfying. Serve it with pasta, side salad, and warm crusty bread and you are good to go.  Oh- almost forgot, I always have extra Parmesan cheese on the table for those who need a little extra sprinkle on their chicken!  Enjoy!

Ingredients

Sauce:

• 2 medium garlic cloves, peeled and minced
• 1/4 cup extra virgin olive oil
• 1 can (28 oz) crushed tomatoes
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/4 teaspoon sugar
• Salt and ground black pepper

Chicken:

• 3 Tbsp Dijon mustard
• 1 Tbsp white-wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 (5-oz) skinless boneless chicken breast halves
• 3/4 cup of breadcrumbs
• 1 cup finely grated Parmesan cheese
• 3 Tbsp unsalted butter, melted

Directions 

1 Prepare the sauce. In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens  about 10-12 minutes.
2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between 1/4 - 1/2 inch.
3 Whisk together mustard, vinegar, salt, and 1/4 teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well.
4 In another bowl, mix together the bread crumbs, grated cheese, and 1/4 teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes.
Serve with a side of rice or pasta. Ladle sauce over the chicken.

Creamy Apple and Chicken Curry

Creamy Apple and Chicken Curry

It is rainy and yucky where I live today so comfort food is in order! This will be so tasty tonight served with either rice or a side of egg noodles.  The creaminess that the sauce has is wonderful and will warm us up after today"s dreary day.  If I don't have any apples, I just make this with the chicken alone.  Either way, it is very tasty.  Enjoy!






Ingredients

• 2 small onion, chopped
• 2 apples - peeled, cored and finely chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon curry powder

• 8 skinless, boneless chicken breasts
• 1 cup hot chicken broth
• 1 cup milk
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F
2. Saute apple and onion in butter or margarine until tender. Add curry powder and saute 1 minute more. Add flour and continue to cook 1 minute longer. Add stock or broth and milk; stir well.
3. Salt and pepper chicken breasts to taste and lay in a single layer in a 9x13 inch (or larger) baking dish. Pour sauce mixture over chicken breasts and bake in preheated oven for 45 to 50 minutes, until chicken is done.

Chicken and Smashed Potatoes

 


 Chicken and Smashed Potatoes

What's for dinner tonight?  This is!  Chicken, veggies, and potatoes all together pot pie style or layered.  I get my carrots at the salad bar, easier than preparing them myself!  Also, use whatever potato and veggies your family likes.  I usually omit the cream and just increase the broth for a more healthy version, but I like both versions equally.  I hope this meal makes it to your dinner table. Enjoy!




Ingredients

• 1 1/2 pounds baby red potatoes, each cut in half
• 1 tablespoon vegetable oil
• 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups (about half 10-ounce bag) matchstick-thin carrots
• 1 cup chicken broth
• 1/4 cup heavy or whipping cream or increase the broth by 1/2 a cup and omit the cream
• 1/2 teaspoon dried tarragon, crumbled
• 1 cup tiny frozen peas, thawed
• 1 tablespoon margarine or butter

---

Directions

1. In 5-quart Dutch oven, place potatoes with water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 12 minutes or until potatoes are fork-tender.
2. While potatoes are cooking, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add chicken and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes longer or until juices run clear when thickest part of chicken is pierced with knife. Transfer chicken to plate; keep warm.
3. To same skillet, add carrots, broth, cream, and dried tarragon; cover and cook over medium-high heat 5 minutes or until carrots are tender. Remove skillet from heat and stir in peas.
4. Coarsely mash potatoes with margarine and remaining salt and pepper.
5. Spoon potatoes onto platter; top with chicken and vegetable mixture.

Creamy Cheesy Enchiladas

Creamy Cheesy Enchiladas


Ingredients
5 ounces cream cheese, softened
1/4 cup sour cream
2 cups salsa verde
1 cup shredded cheddar cheese, divided
1 cup shredded pepper-jack cheese, divided
1/4 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
3 green onions, sliced
2 cups cooked, shredded chicken
1 cup frozen corn, thawed
8 (8-inch) flour tortillas

Directions
Preheat oven to 350 degrees.  In a medium bowl, stir together cream cheese, sour cream, salsa verde, 1/2 cup cheddar cheese, 1/2 cup pepper-jack cheese, cumin, chili powder, salt, pepper and green onions.  Remove 2 cups of the cream cheese mixture to another bowl; set aside.  To the remaining mixture, add the shredded chicken and corn; mix well.  Spray a 9x13 inch pan with non-stick cooking spray.  Spread a thin layer of the reserved sauce over the bottom of the pan.  Place about 1/3 cup of the chicken and corn filling in each tortilla.  Roll up and place in the prepared pan, seam side down.  Spread the rest of the reserved cream cheese sauce evenly over the enchiladas.  Top with the remaining 1 cup of cheese.  Bake, covered for about 20 minutes.  Uncover and bake about 10 minutes more, or until sauce is bubbly and cheese is melted and golden.  Garnish with additional chopped green onions, if desired.

Let's Dish
In the words of my 12 year-old, "this might just be the best enchilada recipe you've ever tried, and you've made a lot of enchiladas."  That pretty much sums up the goodness of these cheese, creamy, slightly spicy enchiladas.  They were amazing!  Between mouthfuls, everyone kept telling me how good they were.  And I confess, I was warming up some leftovers within hours of finishing dinner.  We love green salsa around here, but I'm sure they'd be quite tasty with regular salsa if you don't have salsa verde on hand.  Regardless of your salsa preference, these are sure to become a favorite!

Who Dished It Up First
Adapted from Cassie Craves.
Let's Dish

Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce

 

 

 

 

 

 

Beef and Black Bean Baked Burritos with Sour Cream-Poblano Sauce

Baked Burritos
1 Tbsp. canola oil
1 large onion, diced
1 lb. ground beef or sirloin
3 cloves garlic, minced
1 Tbsp. tomato paste
1 can black beans, drained and rinsed
1/4 cup water or beef broth
1/2 tsp. cumin
1/2 tsp. oregano
1.25 tsp. chili powder
1/8 tsp. cayenne
1 tsp. brown sugar
1 cup shredded Monterey Jack, cheddar, or cheese of your preference
4-10 whole wheat tortillas, depending on size (4 for burrito-sized, more for soft taco or fajita sized)
Spray cooking oil
Sour Cream-Poblano Sauce
2 poblano peppers
2 Tbsp. butter
1 serano or jalapeno pepper (optional)
2 Tbsp. flour
2/3 cup chicken broth (preferably room temperature)
1/2 cup sour cream (light is fine)

Preheat the oven to 400ºF and spray a rimmed baking sheet with cooking oil.
To make the burritos: Heat a large skillet over medium heat, and then add the oil. Once hot, add the onions and cook for 3-5 minutes until they begin to soften. Place the ground beef in the pan and cook, stirring occasionally, until well browned.  (At this point, drain any excess fat if necessary/desired).
Stir in the garlic and tomato paste and cook for 30-60 seconds before adding in the beans. Add the water or broth, cumin, oregano, chili powder, cayenne, brown sugar and salt to taste (about 1 tsp.). Reduce heat and simmer until most of the liquid has been absorbed.
Place 2-4 Tbsp. of cheese at the end of each tortilla (depending on size) and then spoon some of the beef and bean mixture over the top. Fold the left and right sides of the tortilla in, and then roll the tortilla up, from the end closest to you, to the top. Place seam-side down on a baking sheet, and spray with cooking oil.
Bake for about 20 minutes, until tortillas are golden brown and crispy.
Meanwhile, make the sauce.
Place the poblano directly over a gas burner. Using tongs, turn occasionally until skin is blackened on all sides. Place in a bowl and top with plastic wrap or a clean towel, until cook enough to handle.
Peel the poblano (I find that using a paper towel and just sliding it down the poblano is the easiest way to do this), remove the stem and seeds, and dice it.
Heat a sauce pan over medium heat, and add the butter. Saute the jalapeno for about a minute (if using), and then stir in the flour, cooking for an additional minute. Slowly add the chicken broth and then the diced poblano; continue to simmer, whisking frequently, until thickened.
Add the sour cream and warm through. Season to taste with salt and pepper.
Serve the sauce over the baked burritos.

Source- Ella says Opa

Slow Cooker Peanut Chicken

Delightfully borrowed from Slender Kitchen, Indigo's Sugar spectrum

Ingredients
1.5 lbs of chicken breast tenderloins
1 red pepper, diced
1 onion, chopped
1/2 cup chunky peanut butter
juice of 1 lime
1/2 cup chicken broth
1/4 cup  soy sauce
1/2 tbsp cumin
1/2 tbsp coriander
*Soba noodles (cooked)

DirectionsAdd the chicken, red peppers, and onions to the bottom of the slow cooker.
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, chicken broth, cumin, and coriander. Pour over the chicken.
Cook on high for 4 hours or until chicken is cooked through. Break into smaller pieces with a fork and serve over soba noodles.

Chinese Chicken and Broccoli

Chinese Chicken and Broccoli


Ingredients:






1 tbsp. peanut oil, divided
1½ tsp. sesame oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
4 cloves garlic, finely minced
1 tsp. grated fresh ginger
¼-½ tsp. red pepper flakes
4 cups broccoli florets
6 tbsp. chicken broth, divided
2 tbsp. oyster sauce
1 tbsp. hoisin sauce
4 tbsp. soy sauce
1½ tsp. cornstarch
3 scallions, chopped
Sesame seeds, for garnish (optional)
Directions:
Heat about half of the peanut oil and the sesame oil in a large skillet or wok over medium-high heat.  Add the chicken pieces to the pan and sauté until golden brown and cooked through.  Transfer to a bowl with a slotted spoon and cover with foil to keep warm.  Add the remaining oil to the pan.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.  Add the red pepper flakes and broccoli florets to the pan.  Pour in about half of the chicken broth – it should steam and boil quickly.  Allow the broccoli to cook until crisp-tender and the broth has mostly evaporated.  Add the oyster sauce and hoisin sauce to the pan.  In a small bowl, whisk together the soy sauce and cornstarch, and add to the pan.  Stir in the remaining chicken broth.  Return the chicken pieces to the pan.  Cook, stirring frequently, until the sauce has thickened, about 2-3 minutes.  Remove from the heat and stir in the scallions.  Serve over rice and garnish with sesame seeds, if desired.
Source: Annie’s Eats original

Chicken Avacado Quesadillas

Chicken Avacado Quesadillas

4 chicken breasts

• 6-8 tortillas (fajita size)
• olive oil, for brushing
• 1 1/2 cups cheddar jack, shredded
• Fresh jalapeno slices, optional
• For the Wet rub
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp olive oil
• 1 tsp salt
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• 1 tsp ancho chili powder, optional
• 1 Tbsp chili powder
• juice of 1 lime

Instructions

1. Heat grill to medium-high. Whisk wet rub ingredients together in a glass bowl, add chicken, and turn to coat.
2. Place chicken on the grill and cook until the juices run clear (about 6-7 minutes per side). Remove from grill and let rest 10 minutes.
3. Cut the chicken breasts into strips or small cubes. Top one half of each tortilla with chicken and cheese and fold the other half over, pressing down lightly. Brush or spray the outside of the quesadilla with olive oil and place on the grill. Grill two minutes on each side - keep an eye because they can scorch quickly.
4. Remove from heat and serve with salsa, guacamole, or your topping of choice.

Notes

Yields: 6-8 servings
Wet rub adapted from My Husband Cooks
Estimated time: 30 minutes

Crispy Cheddar Chicken

Crispy Cheddar Chicken

IngredientsChicken
4 large chicken breasts 
1 sleeve Ritz crackers
1 1/2 cups cheddar cheese, grated
1 teaspoon dried parsley
1/4 t salt
1/8 t pepper
2 eggs, beaten
2 tablespoons milk

Sauce
1 (14 oz.) can cream of chicken soup
2 tablespoons sour cream
2 tablespoons butter
1/4 cup milk

Directions
Preheat oven to 400 degrees.  Cut each chicken breast into 2 or 3 large chunks. In a food processor combine the Ritz crackers, grated cheese, parsely, salt and pepper.  Pulse a few times to form crumbs.  In a shallow dish, stir together the beaten eggs and milk.  Dip the chicken pieces in the egg/milk mixture, then in the cracker crumb mixture, pressing the crumbs on to coat well.  Place the coated chicken in  a 9x13 pan coated with cooking spray.  Spray the top of the chicken with a thin, even layer of cooking spray.  Cover the pan with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy. 

To make sauce, combine the cream of chicken soup, sour cream and butter with a whisk in a medium saucepan. Cook and stir over medium high heat until the sauce hot. Stir in milk until sauce reaches desired consistency.  Serve over the chicken.

Thai Chicken Wraps

Thai Chicken Wraps
Printable Version with Picture
Printable Version

*Note: Corina, who sent me the recipe, notes she often skips the tortilla and throws the ingredients together in a Thai-inspired chicken bowl. Yum! Also, if you like a sweeter peanut sauce, increase the honey according to your taste.*Makes 6 wraps
INGREDIENTS:
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon pepper
1 teaspoon salt
1 teaspoon sugar

For the Veggie Saute:
2 teaspoons olive oil
1/2 red onion, thinly sliced
1 cup finely shredded green cabbage
1 cup finely shredded carrots
1 tablespoon freshly grated ginger (tutorial here)
2 large cloves garlic, finely minced
To Wrap:
6 12-inch tortillas
3 cups warm, cooked Jasmine rice
4 green onions, thinly sliced
Chopped roasted, salted peanuts
For the Peanut Sauce:
1/4 cup creamy peanut butter
2 tablespoons peanut oil or canola oil
2 tablespoons rice vinegar
1 tablespoon soy sauce
1 teaspoon honey
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and chopped
1/4 teaspoon red pepper flakes
DIRECTIONS:
Combine garlic, pepper, sugar, and salt in a small bowl. Rub the mixture onto both sides of the chicken. Preheat the broiler to high (or use a gas or charcoal grill) and broil (or grill) the chicken about 4-5 minutes on each side until cooked through. Remove to a plate and tent with foil. Let the chicken rest 5-10 minutes before slicing into thin strips.
Combine all the peanut sauce ingredients in a blender or food processor and blend/process until smooth. Set aside.
In a large nonstick skillet, heat the olive oil over medium heat and add the onion, cabbage, carrots, ginger and garlic. Sauté the mixture, stirring often, for 4-5 minutes, until the vegetables are crisp tender. Place a scoop of warm rice on a tortilla. Top with sliced chicken, sauteed vegetables and sprinkle the roasted peanuts and green onions on top. Drizzle peanut sauce over the top. Roll up tightly and serve immediately.

Recipe Source: main recipe adapted from a recipe sent to my by Corina H, a MKC reader, peanut sauce adapted from Cook’s Illustrated Cookbook Mel's Kitchen Cafe

Crockpot Cheddar Beer Chicken Tacos

Crockpot Cheddar Beer Chicken Tacos

[taco seasoning adapted from allrecipes]

serves 4+

4 boneless, skinless chicken breasts

3/4 cup beer (I used an amber ale)

1 tablespoon chili powder

1 1/2 teaspoons cumin

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

pinch of cayenne pepper

1/2 teaspoon salt

1/2 teaspoons pepper

3/4 cup freshly grated cheddar cheese + more for topping

taco shells

your favorite toppings: greek yogurt, avocado, cilantro, salsa, chopped onion, black beans, shredded lettuce, etc.

In a bowl, mix together chili powder, cumin, garlic, onion, paprika, cayenne, salt and pepper. Measure out 3/4 cup of your favorite beer, and whisk 1 1/2 tablespoons of the taco seasoning into the beer.

Place chicken in the crockpot and dump in beer with seasoning. Cook on low for 7-8 hours or high for 4 hours.

When you first remove the lid, it will seem as though there is a lot of liquid and the chicken is just sitting in it, but take two forks or kitchen tongs and shred, shred, shred until it all comes together. Taste and season with additional taco seasoning if desired, then let sit in the crockpot for another 15 minutes or so. Turn the crockpot completely off, and right before serving toss in cheddar cheese. Once combined, immediately transfer the chicken to a large bowl so the cheese does not stick to the crockpot. Make your tacos!

Chicken Milano

Chicken Milano
olive oil
2 Tbsp. butter
2 whole boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
Cajun seasoning, to taste
1 clove garlic, minced
1/3 cup sun-dried tomatoes, chopped
1 cup chicken broth
1/4 cup white cooking wine
1 cup (about half a can) full-fat coconut milk (or you can use heavy cream)
5 oz. cremini mushrooms, sliced
2 Tbsp.chopped fresh basil
1/4 cups Grated Parmesan Cheese
1/2 lb. (8 oz.) Fettucine pasta


Fill a large stock pot with water and bring to a boil.

Season the chicken with salt, pepper and a bit of Cajun seasoning on both sides. In a large, deep skillet or grill pan, heat olive oil over medium and saute chicken until cooked through. (Alternately, you could grill the chicken on an outdoor grill.) Transfer cooked chicken to a cutting board and cover to keep warm. Drain the fat from the juices left in the pan.

Once water in stock pot is boiling, drop pasta and cook to al dente, according to package directions.

In a large skillet, melt 1 tablespoon butter over low heat; add a drizzle of olive oil with it. Add sliced mushrooms and saute until dark in color and tender. Remove to a plate and set aside.

Add remaining tablespoon of butter to the skillet (or more olive oil if you prefer), as well as the garlic; cook for 30 seconds. Add the tomatoes, chicken broth and white wine; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 5 minutes or until tomatoes are tender. Add the coconut milk/heavy cream and mushrooms and bring to a boil, stirring often. Simmer over medium heat just another minute or so; sauce will be thin. Stir in basil, Parmesan cheese and more salt, pepper and/or Cajun seasoning, if desired.

Drain pasta and pour into large casserole dish. Pour sauce over pasta and let sit about 5 minutes.

Slice chicken and serve on top of the pasta and sauce. Garnish with fresh grated parmesan cheese and more basil, if desired

Shredded Tex-Mex Crock-Pot Chicken

Shredded Tex-Mex Crock-Pot Chicken

a goodLife{eats} creation

Ingredients:

4 boneless, skinless chicken breasts
1 1/4 teaspoon cumin
1 tablespoon chili powder
1/2 teaspoon coriander
1/4 teaspoon paprika
1 1/2 teaspoon salt
1/2 tsp black pepper
1/3 cup chicken broth
1/3 cup (packed) cilantro leaves, chopped
2 limes
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
1 tablespoon olive oil

Directions:

Heat the oil in a medium sized sauté pan. Add the onion and sauté for 5 minutes. Add the cumin, chili powder, coriander, paprika and garlic and sauté two more minutes. Deglaze the pan with the chicken broth making sure to scrape up any browned bits. Turn off and set aside.
Sprinkle the chicken with salt and pepper. Add to crock pot. Squeeze the lime on top, add the cilantro, jalapeno, and pour the onion and garlic mixture over top.
Cook on low for 3-5 hours, or until cooked through (different crock-pots cook at varying heats) and tender. Remove chicken breasts from the crock pot, shred and place in a bowl. Scoop out the onions and add to the chicken.

Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese

Crockpot Stuffed Chicken Breasts with Spinach, Roasted Red Pepper, Parmesan + Goat Cheese
serves 4
4 boneless, skinless chicken breasts (do not use thin sliced chicken breasts)
1/2 teaspoon salt
1/2 teaspoon pepper
1 jar of roasted red peppers in water, with 1 of the peppers cut into 8-12 long slices
2 tablespoons olive oil
3 cloves of garlic, minced
1/2 of one 6-ounce bag of fresh spinach
2 ounces parmesan cheese, sliced
2 ounces goat cheese
1/2 cup dry white wine
3/4 cup low-sodium chicken stock
If desired, quickly tenderize chicken, making sure to not pound it too thin. Using a sharp knife, make a deep cut in the center of one side of each chicken breast, being very careful not to cut through to the top or the bottom – this will cause the cheese to go everywhere, and if it happens, you may want to consider not stuffing it with cheese (you can always add some on top). Season the chicken on both sides with the salt and pepper.
Heat a large skillet over medium heat and add 1/2 tablespoon olive oil. Add spinach and garlic, cooking until spinach is wilted, about 5 minutes.
Add 1/2 ounce of parmesan and goat cheese inside each piece of chicken, pressing it as far back as it will go (you can do this while spinach is cooking). Add 1-2 slices (or more) of roasted red pepper, then add equal amounts of spinach into each piece of chicken.
Turn the heat on the skillet to medium-high and add olive oil. When it’s hot, gently place each chicken breast (top side down first is easiest) in the skillet and sear for 2-3 minutes per side. You can skip this part and just add the chicken to the crockpot without searing, but this will make it very flavorful and tender.
Add chicken to the crockpot with the stuffed side facing up. Add wine and chicken stock, then cook on low for 6-8 hours.

Pumpkin Chicken Enchildas

Pumpkin Enchiladas




2 - 3 cups cooked, shredded chicken (I used slow cooker chicken)

1/2 white onion, chopped

1 teaspoon sea salt

1/4 teaspoon ground pepper

2 cups water

      ground pepper to taste

2 cups water

1 can (15 ounces) pumpkin puree (not pumpkin pie filling)

4 cloves garlic, minced

1 jalapeno, chopped

1 teaspoon chili powder

6 (8-inch) flour tortillas

1-1/2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 425 degrees.
2. In a small skillet sprayed with nonstick spray, over medium heat cook the chopped onion until translucent, about 5 minutes. Stir in the chicken, remove from heat and set aside.
3. In a small bowl mix together the pumpkin, garlic, jalapeno, chili powder, water, sea salt, and pepper. Pour 1 cup of sauce in the bottom of an 8-inch square baking dish.
4. Lay tortillas on a work surface and spoon the chicken mixture on half of each tortilla, dividing evenly. Spoon a little pumpkin sauce onto each tortilla, top with a sprinkle of cheese. Roll up the tortillas and place, seam side down, in the baking dish.
5. Pour the remaining sauce over the enchiladas and top with the remaining cheese. Bake in the preheated oven for 25-30 minutes or until cheese is golden and sauce is bubbling. Let cool 5 minutes before servin

Shredded Chicken Tacos

Shredded Chicken Tacos


1 c. chicken broth
1 pound chicken breasts
1 package taco seasoning


Pour the chicken broth into your slow cooker. Dissolve the taco seasoning in the broth. Put the chicken in and cook it on high for 4 hours or low for 6-8 hours. After it has cooked, shred the chicken with a fork. Serve it however you like your tacos!

Red Chile Sauce Chicken Enchiladas

Red Chile Sauce Chicken Enchiladas
Printable Version with Picture
Printable Version
*Makes 12 enchiladas
INGREDIENTS:
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper
DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.
Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.
Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.
Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.
Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.
Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.
Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.
Serve with sour cream, guacamole, salsa, additional cilantro, if desired.
Recipe Source: adapted from Pink Parsley, originally from America’s Test Kitchen

Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce

 

 

 

Chicken Enchiladas with Homemade Chile Gravy Enchilada Sauce

sauce recipe adapted from The Tex-Mex Cookbook: A History in Recipes and Photos, by Robb Walsh (via Amber)

Ingredients:

For the Chile Gravy Enchilada Sauce:
2 tablespoons butter
2 tablespoons canola oil
1/4 cup all-purpose flour
1/4 tsp black pepper
1/2 - 3/4 tsp salt
1/2 tsp garlic powder
1 1/4 tsp cumin
1/4 teaspoon smoked paprika
pinch allspice
1 tsp dried Mexican oregano
2 tbsp ancho chili powder (I used this brand: Spices Inc.)
2 cups chicken broth
1 tablespoon tomato paste
For the Chicken Enchiladas:
1 recipe Easy Crock Pot Tex-Mex Chicken
1 dozen corn tortillas
Canola Oil
1 cup shredded Oaxaca Cheese*
1 cup shredded Queso Quesadilla Cheese*
Toppings: cilantro, black olives, Roasted Tomatillo Guacamole Recipe, sour cream
*alternatively, you can use your favorite Mexican blend cheese.

Directions:

Prepare the Easy Crock Pot Tex-Mex Chicken as directed in the recipe. Set aside.
For the Chile Gravy Enchilada Sauce:
In a medium sauce pan, add the butter and oil over medium heat. When the butter has melted, whisk the two to combine. Add the flour and whisk in to form a roux. Add the remaining spices and whisk to combine. Let cook for a minute or two until fragrant.
Then, slowly add the chicken broth making sure to whisk as you pour so as to eliminate any lumps. Add the tomato paste and whisk in to the sauce. Reduce the heat to low and simmer for 15 minutes.
If the sauce begins to thicken too much, additional broth may be added. It should be the consistency of gravy that you would pour onto a roast or mashed potatoes.
To Fry the Tortillas:
Add approximately 3/4 - 1 inch deep of canola oil in a well-seasoned cast iron pan. Turn the heat to medium-high. Heat the oil until it is ready to fry the tortillas. When the oil is ready, the edge of a tortilla will sizzle when dipped into the oil.
Add the tortillas one at a time and fry for about 15-30 seconds on each side, turning using kitchen tongs. Drain the tortillas on a paper towel lined cooling rack. They should be slightly crispy but malleable enough that they are easy to roll without breaking.
To Assemble the Enchiladas:
Place a small amount of shredded chicken in the center of each fried tortilla, careful not to overstuff. Roll the tortilla up and place it seam side down in a greased baking pan.
You can use a 9x9 baking pan and assemble 2 rows of 6 enchiladas or a 9x13 inch pan and assemble one row of 12 running down the middle of the pan.
Once you have rolled all of the tortillas, pour the sauce on top. Top the sauce with shredded cheese. If desired you may add cilantro leaves before or after baking.
Cover the pan with foil (see: How to Make Non-Stick Foil at Home) and bake at 425 degrees F for about 15-20 minutes, or until the cheese is melted and bubble and the enchiladas are heated through.
Serve with your choice toppings, such as: cilantro, black olives, Roasted Tomatillo Guacamole Recipe, and/or sour cream

PeachBBSpicyQ Sauce

 PeachBBSpicyQ  Sauce (adapted from The Hungry Homebody)

4 c. peaches, chopped, pitted, and peeled
2/3 c. red bell pepper, seeded and finely chopped
2/3 c. finely chopped onion
2 Tbsp. minced garlic
3/4 c. + 1 Tbsp. honey
1/2 c. vinegar
2 tsp. Worcestershire sauce
2 1/2 tsp. red pepper flakes
1 1/2 tsp. sriracha sauce
1 1/2 tsp. chipotle chili powder
1/2 tsp. salt

Combine all ingredients in a large pot. Bring to a boil then reduce to medium high heat and cook for 25 min. Puree with a handstick blender to your desired consistency.