Megan's Enchiladas

One thing I miss about living in Happy Valley (Utah County) is the abunance of Tex-mex.  There are times I'd nearly give my right arm for a Cafe Rio Salad or Bajio Burrito.  So when my dear sister-in-law made these for us when we last visited her, I was in extreme bliss. They are easy to make, freeze great and are sooo yummy!  Thanks Megan.

2 tsp. olive oil
1 small yellow onion, chopped
1 Tbsp. chopped garlic
1 -14oz. can diced fire-roasted tomatoes
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. dried oregano
Pepper to taste
1/4 c. chopped fresh cilantro
1/2 lb. lean ground beef or shredded chicken
1 -15 oz. can black beans, rinsed and drained
8 corn or flour tortillas
1 1/4 c. shredded cheddar cheese, divided

Preheat oven to 350.  Heat oil in a large nonstick skillet.  Add onion and cook for about 5 minutes or until softened.  Add garlic and cook for 1 minute longer, but do not allow garlic to brown.  Add the tomatoes, coriander, cumin, oregano, and pepper and allow to cook for a few minutes longer.  The finished sauce will be a bit chunky.  Stir in cilantro.
Meanwhile, cook beef (or chicken, then shred); drain fat and stir in beans.  If using corn tortillas, warm the tortillas in the oven to make them easier to roll; remove.  Spread 1/2 cup of tomato mixture into the bottom of a rectangular baking dish.  Divide the beef (chicken)/ bean mixture and 3/4 cup of cheese among the tortillas.  Roll up and place seam side down in the baking dish.  Pour the remaining sauce on top and bake, uncovered, for about 15 minutes.  Sprinkle on remaining cheese, and bake 5 minutes more until cheese is melted.

Grilled Chicken and Veggie Skewers

Like I said in my last post, I am all about Our Best Bites. Haven't made a recipe from them that I didn't love. So with that being said here is another of their gems. The dressing in this recipe that is used to baste and marinate is incredible. It may some day replace ranch dressing in my life. Alright, you can't replace ranch dressing, but it may come close. I excluded the mushrooms and cherry tomatoes because I despise them both and they were still AMAZING. Fire up your grill and give these babies a try.

1 lb. chicken breast cut into bite-sized pieces
8 oz. small whole mushrooms, stems removed
1 each yellow and green zucchini, cut into bite-sized pieces
sweet cherry tomatoes
2 -3 bell peppers (in a variety of colors), cut into bite-sized pieces
1 small red onion, cut into bite-sized pieces
1 recipe Zesty Italian Dressing:
1/4 c. white vinegar
1/4 c. lemon juice
2 tsp. sugar
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. seasoning salt
1/2 tsp. red pepper flakes
4 cloves garlic
1/4 tsp. black pepper
1 c. canola oil
1/3 c. Parmesan cheese (can be fresh or from a can)
3/4 tsp. Italian seasoning

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasonings and Parmesan cheese. Pulse blender 2 -3 times to combine the herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside. Place cut up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2 -3 hours or until ready to use. Place chopped veggies in a 9x13 pan and pour remaining dressing (except for reserved 1/2 c.) over veggies. Toss gently to combine. Set aside. If using bamboo skewers, soak them in water for about 30 minutes to avoid burning while grilling. When chicken is done marinating, skewer veggies and chicken (use about 2 -3 pieces of chicken per skewer with as many veggies as needed). Preheat the grill and cook skewers for about 10 -12 minutes over medium heat, basting with reserved 1/2 c. of dressing, until chicken is cooked through and veggies are tender-crisp, turning at least once.

Cream Cheese Chicken and Vegetable Soup

I love creamy soups! They are one of my fond childhood memories of autumn time. Mom's potato soup, tomato soup and vegetable chowder. Oddly enough I don't have a recipe for any of them. A problem I will soon remedy. In the mean time, this was a great substitute. The cream cheese makes it SO smooth and creamy. You'll love it.

*From My Kitchen Cafe

2 Tbsp. butter
1 yellow onion, finely diced
2 cloves garlic, finely minced
2 stalks celery, diced
1/2 diced carrots
3 c. chicken broth
2-3 potatoes, peeled and finely diced (I used red potatoes and left the skin on)
1 c. milk
4 Tbsp. flour
1 - 8oz. pkg cream cheese
2 -3 boneless, skinless chicken breasts, cooked and diced

In a large pot, melt the butter and add the onions, garlic, celery and carrots. Saute, stirring often, for 3-4 minutes, until the veggies are slightly tender and the onions are translucent. Add the chicken broth and potatoes. Bring the soup to a simmer and cook partially covered, until the soup begins to thicken slightly. Stir often to ensure the soup doesn't burn. Soften the cream cheese in the microwave until it is very soft / melty. Place the unwrapped cream cheese on a plate and microwave for 1 minute at 30% power. (I did it for 2 minutes, checking after the 1 minute.) You'll want it really, really soft so that it doesn't leave lumps in the soup. Add the cream cheese to the soup in small tablespoon-size pieces. Let the pieces sit in the soup and warm through then whisk or stir the soup until the cream cheese melts and mixes in well. Add the cooked chicken and heat through. Season with salt and pepper.

Chicken Cacciatore

I have wanted to make this dish for quite a while but all of the recipes I have come across call for fryer chickens. I have absolutely no idea or a desire to cut up an entire chicken so this recipe calling for chicken breasts was right up my ally. It was a little more work than I originally thought but it was worth the out come.

1 lb. chicken breast, cut into bite-sized pieces

1/4 c. white flour

1 tsp. kosher salt

1 tsp. freshly ground black pepper

1/2 c. olive oil
1 onion, roughly chopped

5 -6 cloves garlic, peeled and halved

1 (6 oz.) can tomato paste

1 c. white wine, white cooking wine, apple or white grape juice

1 1/2 c. chicken broth

1/4 tsp. thyme

1/4 tsp. marjoram

1/2 tsp. salt (omit if using cooking wine)

1 bay leaf

1 c. sliced mushrooms

1 green bell pepper, chopped

Heat olive oil in skillet over medium heat When oil is hot, add onions and garlic and stir frequently until onions are tender and garlic is fragrant. Remove with a slotted spoon, shake off excess oil and transfer to the blender. Increase heat to medium-high.

In a large Ziploc bag, combine flour, 1 tsp. kosher salt, and 1 tsp. black pepper. Add chicken pieces, seal bag, and shake to coat pieces with flour. Dump the entire bag into the hot pan and stir quickly to prevent pieces from sticking together. Saute until chicken is golden. Remove chicken with slotted spoon and drain on a paper towel. Turn off the heat under the skillet.

While chicken is draining, add wine (or juice), chicken broth, tomato paste, thyme, salt and marjoram to the onions and garlic in the blender. Blend until smooth. Place chicken and bay leaf in your slow cooker and then pour the sauce over the chicken. Place lid on slow cooker and cook on high for 3.5 - 4 hours. When you have about 1/2 hour to go, add the mushrooms and the green pepper. Cook until mushrooms and pepper are tender. Remove bay leaf and serve over pasta. Serves 6 -8.

Sweet & Spicy Slow Cooker Chicken

I'm loving my crock pot this week. It is so nice to nearly be done making dinner by 10:00 a.m. This recipe comes from where else but My Kitchen Cafe. Love her blog, love her cooking! We made chicken burritos last night with this chicken and it was incredible. The meat is super tender, juicy and so full of flavor. I ended up using Italian diced tomatoes instead of regular ones because that was what I had on hand and it was still awesome! A definite keeper.

1 lb. (about 2) boneless, skinless chicken breasts

1 (14 oz.) can petite or regular diced tomatoes, undrained

1/3 c. brown sugar

1/4 tsp. crushed red pepper flakes (more if you like extra heat)

Place chicken in bottom of slow cooker. In a small bowl, combine remaining ingredients and pour over chicken. Cover and cook for 4-6 hours on high or 8-9 hours on low. Remove chicken from cooker and shred with forks. Return to slow cooker and mix the chicken and juices from tomato/brown sugar mixture. Season with salt and pepper to taste.

Chicken and Dumplings

It wasn't until I had my first Thanksgiving in the South that I tasted this dish. My husband's great Aunt made it. She is the world's sweetest lady and an amazing cook. All of her recipes are from memory. She only shares them with a very few select people. I feel very blessed that she did include me in this elect group while I was in her home. However, I am not big on the idea of measuring Crisco by "fingerfuls". I'm not that advanced in my cooking experience. I'm afraid Aunt Myra would be ashamed of me for this imitation dish, so shh, don't tell her. I also broke a cardinal rule of food photography for this one and used my flash. But I figure since it isn't a real photogenic dish that it really didn't matter all that much. Besides that, the picture I took without the flash was SUPER crappy.

3 large chicken breasts, cooked, shredded

10 c. chicken broth

2 1/2 c. Bisquick

2/3 to 3 c. milk

flour, for thickening

salt & pepper to taste

In a large pot, boil chicken until thoroughly cooked. (I usually add 1 or 2 bouillon cubes while the chicken is boiling) Remove from pot and shred, reserving the broth. Return shredded chicken to pot and bring to a boil. Meanwhile mix Bisquick and milk to make a sticky dough. Roll out dough, as thin as possible and cut into 1/2 to 1 inch strips. Drop dough strips into boiling chicken broth. Continue this process until all dough is gone. Allow dumplings to cook. Thicken the broth to a thick gravy texture using a mixture of flour and milk. Mixture will thicken as it cooks.

Hot & Sweet Drumsticks

Tasty Kitchen supplied this dish and helped me finish off my drumsticks. I am usually not big on hot/spicy meats but the sweetness from the apricot preserves gave it just the right balance. It's a keeper.

1 c. Apricot preserves

½ c. ketchup
¼ c. Soy sauce

2 tsp. minced garlic
2 tsp. hot pepper sauce

3 lbs. drumsticks (about 12)

Preheat oven to 350˚ F. In a small saucepan, combine preserves, ketchup, soy sauce, garlic and hot pepper sauce. Cook and stir over medium-low heat until preserves are melted. Arrange drumsticks in a single layer on a 9” x 13” baking pan. Pour sauce over drumsticks, turning to coat. Bake, uncovered, for 45 – 55 minutes or until chicken reaches an internal temperature of 160˚ F, Spoon sauce over drumsticks while baking. Serves 6.

Buttermilk Baked Chicken

Another hit from Stephanie's Kitchen. This was fabulous! And I don't even like fried chicken. Technically it's baked but you wouldn't know it.

Vegetable oil, for baking sheet

8 slices white bread
1 c. buttermilk

1 tsp. hot-pepper sauce
Coarse salt & pepper

¾ c. grated parmesan cheese
1 tsp. dried thyme (used parsley, onion powder and garlic powder)

4 lbs. chicken parts (legs, wings, thighs), rinsed and patted dry

Preheat oven to 400˚ F. Generously rub a baking sheet with oil. In a food processor, pulse the bread until it turns into coarse crumbs. In a large bowl, stir together the buttermilk, hot-pepper sauce, ¾ tsp. salt and ½ tsp. pepper. Place the chicken in the buttermilk mixture, cover and refrigerate for a few hours. Meanwhile, combine breadcrumbs, parmesan cheese, thyme and 1/8 tsp. pepper. Remove chicken from fridge and turn in buttermilk mixture to coat evenly. Working with one piece at a time, remove chicken from the liquid, letting the excess drip back into the bowl; dredge in breadcrumb mixture, turning to coat evenly. Place the coated chicken pieces on the prepared baking sheet. Leave enough space between the chicken pieces so that they crisp evenly all the way around. Bake until the chicken is golden brown, about 35- 40 minutes.

Chicken Enchiladas

4 chicken breasts, cooked then cubed or shredded

1 small tub sour cream
1 medium jar Pace Salsa

1 can red enchilada sauce
1 can cream of chicken soup

2 c. cheddar cheese, shredded
8-10 flour tortillas

Preheat oven to 350º. In large bowl, combine sour cream, salsa, enchilada sauce, cream of chicken soup and mix well. Fill the tortillas with chicken, cheese and sauce mixture. Roll Enchiladas and place in greased 9”x13” pan. Pour remaining sauce over the enchiladas. Bake for 30-40 minutes or until heated through.

This is one I got from Miranda during our college days.

Chicken Stir-Fry

3 boneless, skinless, chicken breasts,

cut into ¼ - ½” strips

Teriyaki Sauce

2 Tbsp. vegetable oil
1 shallot, minced

2 cloves garlic, minced
1 c. broccoli florets, cut into small pieces

1 c. baby carrots, cut to ½” slices
1 c. asparagus spears, cut into ½ pieces

1 c. zucchini chunks, cut into ½ cubes
1 red bell pepper, seeded & julienned

¾ c. button mushrooms, quartered
1 Tbsp. fresh ginger root, minced

½ c. sugar snap peas
¾ c. whole salted cashews

Marinate chicken breast strips in enough teriyaki sauce to nicely coat the meat. Refrigerate for at least an hour or up to overnight. Remove chicken from sauce, but reserve sauce for later. In a wok or large skillet, over high heat, add oil.
When oil is hot, add chicken, shallot, garlic, and cook, stirring constantly until chicken turns opaque on both sides. Add broccoli, carrots, asparagus, and stir. Let cook about a minute and add reserved teriyaki sauce stir to incorporate. Add zucchini, red pepper, mushrooms and ginger.
Stir frequently to keep everything cooking evenly. Cook a couple of minutes more until zucchini begins to soften a bit and all veggies are tender crisp. Add snow peas and cashews and stir to incorporate. Let cook another minute or so, careful not to overcook. Vegetables should be tender, crisp but not crunchy.

Chicken Parmesan

4 -6 boneless, skinless chicken breasts, rinsed and patted dry

Olive Oil (for sautéing)

½ c. flour
2 eggs, beaten

2 Tbsp. water
1 c. plain bread crumbs

1½ c. finely grated parmesan cheese
1 Tbsp. garlic powder

1 Tbsp. fresh Parsley, finely chopped
Kosher Salt and ground pepper

1 jar Marinara sauce
1 (8oz) ball fresh mozzarella cheese, cut into ¼” slices

¼ c. fresh basil, chopped

In three different containers, build coating elements. In first container, add flour and season well with kosher salt and pepper. In second container, mix beaten eggs, water, and season with a little salt and pepper. In third container, combine breadcrumbs, 1 c. parmesan cheese, garlic powder, parsley, and a little black pepper.
One at a time, place chicken breasts in flour mixture, coating both sides, then shake off excess and place in egg mixture, coating both sides, then coat both sides in breadcrumb mixture. Then set aside.
In a large heavy-bottomed ovenproof skillet, heat 3 -4 Tbsp. olive oil over medium high heat until hot. Carefully add coated chicken breasts to oil and fry about 4 minutes until golden brown, then turn and sauté second side until browned.
Spoon Marinara sauce over chicken breasts and place fresh mozzarella slices on top of each breast. Sprinkle with remaining parmesan cheese and basil. Place pan in oven and bake 15 to 20 minutes uncovered until cheese is melted and bubbly. Serve atop a bed of spaghetti.

Chicken Pillows

1 (8oz.) pkg. cream cheese

¼ c. melted butter
2 c. chicken, cooked & shredded

2 cans of refrigerated crescent rolls
Cracker crumbs (best with Ritz or Town House)

2-3 green onions, chopped
1 can Cream of chicken soup

½ - ¾ c. milk

Salt & Pepper

Soften cream cheese and mix together with chicken, green onion, and a dash of salt & pepper. Unroll crescent rolls and flatten each piece of dough with a rolling pin. Put a spoonful of chicken mixture into each roll and fold edges up together around the filling. Dip pillow in melted butter and then roll in cracker crumbs. Place on parchment lined baking sheet. Bake at 350º for 20-25 minutes. Meanwhile in a small sauce pan combine cream of chicken soup and milk until at a gravy consistency and heat through. Serve Pillows with rice and cover with cream of chicken gravy.

Creamy Chicken Enchiladas

3 chicken breasts

2½ c. grated Jack cheese
1 can cream of chicken soup

1 c. sour cream
1 can cream of mushroom soup

½ can sliced olives (optional)
1 c. milk

1 (4oz.) can green chilies, diced
1 small onion, finely chopped

10 flour tortillas

Preheat oven to 350º. Boil chicken in large pot, cool and shred. In a saucepan, warm soups with milk. In a separate bowl, combine remaining ingredients and chicken, and then fold into ½ of the soup mixture. Spoon into tortillas, roll and place in a 9”x13” pan that has been greased or coated with non-stick cooking spray. Cover with remaining soup mixture. Bake for 30-40 minutes or until bubbling. Yields 8-10 servings

Orange Crock Pot Chicken

4-6 chicken breasts, boneless & skinless

½ tsp. ginger, ground
1 can frozen orange juice concentrate

2 green onions
1 tsp. salt

1 tsp. black pepper
1 can Mandarin Oranges

shredded coconut (optional)
Cooked rice

Combine chicken, OJ concentrate, ginger, salt & pepper in a large Crockpot. Cook on low for 6 hours or high for 3 hours, stirring occasionally. Add oranges and green onions to Crockpot 15 minutes before serving. Serve over rice and garnish with coconut. Yields 4-5 servings

Chicken Spaghetti

2 c. chicken, boiled & shredded

2 cans cream of chicken soup
3 c. grated sharp cheddar cheese

¼ c. green pepper, finely diced
½ c. onion, finely diced

1 (4oz.) jar diced pimentos, drained
3 c. dry spaghetti, broken into 2” pieces

2 c. reserved chicken broth from pot
1 tsp. Lawry’s Seasoned Salt

¼ tsp. Cayenne pepper
Salt & pepper to taste

In a large pot, boil 3 chicken breasts for 40-45 minutes, or until no longer pink. Reserve the chicken broth from pot and cook spaghetti in it until al dente. Reserve 2 c. of chicken broth from the pot. Do not overcook the pasta because it will still need to cook in the oven. When spaghetti is cooked, combine with remaining ingredients except 1 c. of sharp cheddar cheese. Use chicken broth, a little bit at a time, to moisten the mixture. This will prevent it from getting to dry while baking. Place mixture in greased casserole dish and top with remaining cheese. Bake at 350º for 25-30 minutes or until bubbly. If cheese on top starts to be too cooked, cover with foil.

Oven-Fried chicken

1 beaten egg

3 Tbsp. milk
1¼ c. finely crushed crackers (saltine or Ritz)

1 tsp. dried thyme, crushed
½ tsp. paprika

1/8 tsp. black pepper
2½ - 3 lbs. skinless chicken pieces

2 Tbsp. butter or margarine, melted

In a small bowl, combine egg and milk. In a shallow dish, combine crushed crackers, thyme, paprika, and pepper. Set aside. Dip chicken pieces, 1 at a time, into egg mixture; coat with crumb mixture. In a greased 9”x13” baking pan, arrange the chicken, bone side down, so the pieces are not touching. Drizzle chicken with the melted butter. Bake, uncovered at 375º for 45-55 minutes or until chicken is no longer pink. Do not turn chicken pieces while baking.