Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Monday, May 6, 2019

Sweet Potato, Brussels Sprouts and Chicken Sausage Sheet Pan Dinner


Well, after that celebration of 10 years of recipes, it's time to get started posting new ones again. We're trying to eat a bit healthier around our house as of late (it's an uphill battle, isn't it?) so I won't have many baked goods to share for awhile, but I have several amazing main meals just waiting for the spotlight.


This Sheet Pan dinner featuring chicken sausage, sweet potatoes and brussels is just one of those main meals!

I love the ease of sheet pan dinners and this one is wonderful. I'm sure that this would be more suitable in the fall, when brussels are in season and when we are eating more sweet potatoes, but sometimes the desire to try a new, fast, easy, delicious dinner trumps seasonality. I think there would be several good varieties of chicken sausage to choose from (flavor wise) when making this, but I liked Italian style. They had just enough kick to complement the herbs and spices in the veggies. And you can always make this milder by leaving out the cayenne.


Do yourself a favor and make this great (and easy! so easy!) dinner as soon as possible.


Sweet Potato, Brussels Sprouts and Chicken Sausage Sheet Pan Dinner

1 (12 oz) package Chicken Sausage
2 tsp. olive oil
1 pound Brussels sprouts, sliced in half
2 large sweet potatoes, peeled and cut into 1" cubes
1 large red onion, cut into quarters vertically
1 Tbsp. garlic, minced (3 cloves)
1 tsp. dry mustard powder
1 tsp. smoked paprika
2 Tbsp. brown sugar
1/4 tsp. cayenne pepper
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. rosemary

In a large mixing bowl, combine the prepared sprouts, onion and potatoes. Drizzle oil over, add minced garlic and toss to coat. Combine the mustard powder, paprika, brown sugar, cayenne, salt, pepper and rosemary, and then sprinkle over the vegetables and stir well so that everything is coated.

Transfer vegetables to a large sheet pan. Roast at 425 for 15 minutes. Cut each sausage link into thirds, and then add to the pan. Roast for an additional 10 minutes. Serves 4.

Monday, February 25, 2019

Drunken Noodles with Shrimp and Chicken


Everyone in my family loves noodle based dishes. So I work hard to find a variety, and especially ones that include plenty of vegetables. This recipe was just the ticket.


I added two kinds of protein to the typical "drunken noodles" and several varieties of vegetables. I used our favorites: broccoli, peppers and mushrooms, but you could use your favorites - zucchini, asparagus and bok choy would all be delicious.


This is a great weeknight dinner that comes together quickly - and only dirties one pot! Make yourself some drunken noodles tonight!

Drunken Noodles with Shrimp and Chicken

1 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/4 c. sliced green onions
1 bell pepper, thinly sliced into strips
1 cup sliced mushrooms
2 cups broccoli florets
1/2 pound chicken breast, cut into thin pieces
8 ounces medium cooked shrimp
8 oz. cooked rice or udon noodles
1/2 cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. chili garlic sauce
1 tsp. lime zest

Make sauce: Whisk together soy sauce, brown sugar, Sriracha, and lime zest.

In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 minute, then add chicken. Stir and cook until chicken is cooked through, about 3 minutes. Remove chicken to a bowl. Heat the skillet again, then add green onions. Cook until softened, 2 minutes. Add peppers, broccoli and mushrooms and cook until tender, about 5 minutes. Add noodles and toss until completely combined.

Pour sauce over noodles and and toss until combined. Adc in the cooked chicken and shrimp and stir until combined. Garnish with fresh basil and lime wedges, if you like. Makes 4 servings.

Tuesday, February 19, 2019

Mango Chicken Curry


I love Thai food, and I especially love being able to make great restaurant-worthy dishes at home. This is one of them.

I especially love when I find a recipe that meets my weeknight trifecta: fast, easy and delicious. This is one of them.

There's so much to love here!


This is such a great curry dish. It's so convenient to whirr the sauce together in the blender and then add it to the stir fry. The extra flavor burst from the mango just takes this over the top. We enjoyed it served over rice (and cauli rice!) with stir fried green beans. I hope you love it as much as we do.


Mango Chicken Curry

Sauce:
1 can light or regular coconut milk
1/2 cup chicken broth
1 large mango, peeled and pit removed
1 Tbsp. fish sauce
1 Tbsp. cornstarch

Chicken:
1 Tbsp. olive oil
1/2 cup finely chopped onion
3 garlic cloves, minced
1 Tbsp. grated ginger or ginger paste
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-size pieces
1 Tbsp. red curry paste
1 Tbsp. curry powder
1/4 tsp. salt and dash of pepper
Fresh cilantro, for garnish

For the sauce, in a blender, combine all the ingredients and process until smooth. Set aside.

For the chicken, in a large, nonstick skillet, heat the olive oil over medium heat and add the onion, garlic, and ginger. Cook until the onion softens, 2-3 minutes.
Add the chicken pieces dry to the skillet. Cook, stirring often, until the chicken turns white on all sides but isn't cooked through all the way, 1-2 minutes.

Add the curry paste, curry powder, salt and pepper, and cook, stirring constantly, until the mixture is fragrant, 1-2 minutes.

Add the sauce mixture and stir well. Bring to a simmer, stirring often to make sure the curry paste and curry powder are fully dissolved. Simmer for 10-12 minutes, stirring occasionally and adjusting the heat to prevent burning, until the sauce has thickened slightly.

Serve on rice with cilantro to garnish, if you wish. Makes 6 servings.

Recipe Source: Adapted from Mel's Kitchen Cafe

Monday, February 4, 2019

Mexican Street Corn Chowder


Well, we barely survived the Polar Vortex 2019... just kidding, we survived just fine. But here in Minnesota, we're expecting more snow and cold temps again this week. Time to make soup! We love soups that have Mexican flavors, and so when I saw this one, I knew I wanted to try it. It's similar to the chicken tortilla soups I've made, but you can never have too many Mexican soups in your repertoire, in my opinion.


I actually served this with chips and guacamole, but you could also add all kinds of fun toppings right to your soup: avocados, cilantro, sour cream, salsa, etc.!

I especially like soups that can cook in the crock pot, making meal planning a breeze, and making your house smell heavenly when you walk in after work! I also love how easy and convenient soup leftovers are to take for lunch on the next day.


Stay warm out there, and eat plenty of soup!


Mexican Street Corn Chowder

1 pound boneless skinless chicken breasts, cut in half
2 cloves garlic, minced
2 cups chicken broth
2 cans cream style corn
1 can fire-roasted corn, drained (or regular canned corn)
1 can black beans, drained and rinsed
1 can fire-roasted diced green chiles
2 tsp. chili powder
1/2 tsp. paprika
1 1/4 tsp. cumin
2 cups shredded Colby Jack Cheese (or Mexican cheese)
1 cups half and half
Optional toppings: fresh lime, fresh cilantro, diced onion, hot sauce, sour cream, avocado

Spray a large crockpot (I use a 6 quart crockpot) with nonstick spray.

Add the chicken, garlic, broth, creamed corn, fire-roasted corn, black beans, diced green chiles, chili powder, paprika, and cumin to the crockpot.

Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours or until the chicken shreds easily.

Remove the chicken and shred.

Return the shredded chicken, and add the cheese and half and half. Stir well to incorporate all the cheese and cream. Season to taste with salt and pepper.

Makes 8 servings

Monday, January 7, 2019

Sweet Potato and Chicken Curry {Instant Pot}


After all the busy-ness of Christmas and New Year's, it's time to get into a good habit of planning healthy meals. For weeknights, my main three criteria are:

1) It must be delicious.
2) It must be fast.
3) It must be easy.

This recipe ticks all 3! Place all the ingredients in the IP, and let it cook away. Make some cauli or regular rice while it's cooking, and after it's done, stir in the coconut milk. You'll have a veggie packed, delicious curry and supper is ready!

I love all different kinds of curries (both red and green Thai varieties will appear here soon!) and while I usually make them on the stove top similar to a stir fry, I love how the IP cooks all these ingredients together with great success.

Amp up your mealtime with this great Sweet Potati and Chicken Curry. It's a Happy New Year all around!



Find more inspiration at Hearth and Soul, Fabulous, Let's Party and Full Plate.


Sweet Potato and Chicken Curry

2 tsp. coconut oil
1/2 medium yellow onion, diced
3 garlic cloves, minced
1 pound chicken breast, cubed
1 sweet potato, cubed (about 2 cups)
1 red pepper, sliced or diced
2 cups green beans, trimmed
2/3 cup chicken broth
3 Tbsp. curry powder
1 tsp. cumin
1 tsp. ground turmeric
1/2 tsp. cayenne pepper
1/2 tsp. sea salt
1 can (14 oz.) coconut milk (use full fat)
Cashews and cilantro for garnish

Set your Instant pot to the saute setting. Add the coconut oil, onion, and garlic and saute until onions are translucent.

Add the chicken, sweet potatoes, red pepper, green beans, broth, curry, cumin, turmeric, cayenne and sea salt. Seal the instant pot and use the manual setting to set time for 12 minutes.

Once time is up, release the pressure by switching from seal to vent. Once pressure is released, remove lid and turn Instant Pot to saute setting. Stir in the coconut milk and let cook for an additional 2-3 minute or until the mixture is hot.

Serve over rice or cauliflower rice and top with cashews and fresh cilantro. Serves 4-6.

Recipe Source: The Real Food Dieticians

Monday, November 12, 2018

Creamy Ground Chicken White Chili


I developed this recipe on a cold night, after having planned chicken lettuce wraps for dinner. I love chicken lettuce wraps, and my family does, too. But on this particular dreary, rainy, chilly day, I could not face eating lettuce for dinner! Ha! So I knew a soup was in order. I've made "regular" white chicken chili before, so I was sure that ground chicken would also lend itself well to this dish. And I was right. It was a big hit with my family.


You can adjust the spices based on your family's tastes...I've suggested the minimum amount here but feel free to increase it. You can also add some jalapeno slices if you need a little more kick.

Stay warm!


Creamy Ground Chicken White Chili

1 pound ground chicken
1 small white onion, diced
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. cayenne
1/2 tsp. salt
1 1/2 cups chicken broth
1/2 cup milk
1 can cream of chicken soup
8 oz. cream cheese, cut into small pieces (low fat works great!)
1 can corn
1 can white Northern beans or white Kidney beans (Cannellini)
4-5 green onions, sliced
1 cup shredded cheddar or Mexican blend cheese
jalapeno slices

In a Dutch oven, over medium heat, cook the onion and chicken until chicken is cooked through. Sprinkle the chili powder, cumin, cayenne and salt over the meat and stir to combine. Add the chicken broth, milk, cream of chicken soup and cream cheese to the pot. Bring to a boil, then reduce the heat to a simmer.

Add the beans and corn and simmer for 10 minutes or until heated through. Adjust the spices to your liking, then ladle into bowls and top with cheese, green onions and sliced jalapenos, if you desire. Serves 6.

Monday, October 15, 2018

Chicken Tikka Masala {Instant Pot}


Here is a great recipe for your Instant Pot for these cooler fall days. This dish was such a big hit in my family that the 13-year old took two big servings, and then placed a few grains of rice on her plate with one small piece of chicken. I inquired and she said "I'm so full but it's SO good. I don't want to stop eating!" That, my friends, is a ringing endorsement and one you should take seriously.


These kind of dishes are just made for the IP. I think pressure cooking helps intensify the spices - and it comes through here in a super flavorful combination. I've always thought this was a traditional Indian dish - but it turns out it was "invented" in a London curry house! No matter, we're just thankful someone invented it.


This is a simplified recipe; most chicken tikka masala recipes call for marinating the chicken in a yogurt before cooking. Here we just add it in with the tomatoes and the delightful onion, garlic and spice mixture. (You should be able to find garam masala in your grocery store spice aisle.)

I hope you'll try this soon - and I hope you get the same reaction I did from your family!

Chicken Tikka Masala {Instant Pot}

2 lbs boneless skinless chicken breast
1 tsp. coconut oil
1 large onion, diced
4 cloves garlic, minced
1 Tbsp. ginger, grated
2 Tbsp. garam masala
2 tsp. paprika
2 tsp. salt
28 oz canned fire roasted diced tomatoes
3/4 cup canned coconut milk
1/3 cup cilantro, chopped

Turn the Instant Pot on Saute mode. Add the coconut oil and let melt. Once melted add the onion, garlic, ginger, garam masala, paprika, and salt. Cook for 4-5 minutes until onions have softened. Press cancel to turn off the Saute mode. Add the tomatoes and scrape any browned bits off the bottom of the pot. Stir in the chicken.

Close and secure the lid and set it to manual for 15 minutes. After cooking, let rest for 5 minutes, then release the pressure.

Carefully open and stir in the coconut milk. Taste and adjust seasonings as needed. Stir in the cilantro or use it as a garnish.

Monday, November 13, 2017

Sweet Chili Chicken {Instant Pot}


When I served this last week, a teenager at my house said "this is my favorite experience eating chicken." That's a pretty ringing endorsement. And it was deserved - this is a great way to cook chicken - swimming in sauce in the instant pot, then finished off under the broiler to brown and crisp it up. I can imagine all kinds of other sauce options that would work well with this same method. Chicken thighs cook beautifully in the Instant Pot, and the few minutes under the broiler really makes all the difference, texture-wise.


If you want to make this more mild, leave out the crushed red pepper flakes. But even with them in, this was about the right amount of spice for my family - some of whom think ketchup is spicy. Ha!

There are many more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me2, Create Link Inspire, Fabulous, Hearth and Soul, Wow Me, Wow Us, Whisk It, Foodie Friday, Weekend Potluck, Awesome Friday.

Sweet Chili Chicken

2 pounds boneless, skinless chicken thighs
1 Tbsp. Cajun seasoning
2 Tbsp. vegetable oil
1 cup of chicken broth
3/4 cup Thai Sweet Chili Sauce, divided
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 Tbsp. crushed garlic
1/2 tsp. crushed red pepper flakes
2 Tbsp. honey
2 Tbsp. toasted sesame seeds

Lightly rub each piece of chicken with the Cajun seasoning. In a measuring cup, combine 1/2 cup sweet chili sauce, brown sugar, vinegar, garlic and red pepper flakes.

Add the oil to the Instant Pot and set it for Saute. When it's hot, add the chicken a few pieces at a time and cook for 1-2 minutes on each side to lightly sear. Remove chicken to a plate.

Add the chicken broth and deglaze the pot so the excess brown Cajun seasoning blends in with the broth. Stir in the sweet chili mixture. Stir and bring to a boil. Cancel the saute setting.

Add the chicken back to the pot. Secure the lid and set the pressure cooker for 10 minutes. Preheat the broiler on your oven, and then quick release the pressure when it is completed.

Transfer the chicken onto a baking sheet lined with foil. Combine the remaining 1/4 cup sweet chili sauce and the honey. Generously glaze each piece with the sauce. Sprinkle sesame seeds over each piece of chicken.

Broil the chicken for about 3-5 minutes, until lightly browned. Remove from the oven and baste with any additional sauce. Serves 4-6.

Recipe Source: Adapted from Pressure Luck Cooking

Monday, September 25, 2017

Cherry Chicken Pasta Salad


This is one of my favorite salads from the grocery deli counter. I don't buy it very often, but enjoy it at potlucks and other events when other people buy it and bring it! So I couldn't have been more thrilled when Lund's and Byerly's released the RECIPE for this salad. I knew from eating it that it wasn't complicated, but I couldn't really place the dressing. Now that I see the recipe, I feel kind of silly. It's so exceedingly simple, that dressing - just prepared poppyseed dressing and mayo!

Although late September is an odd time to be making pasta salad, the 87 degree weather makes it possible - it's just not beef stew time yet, is it? So if you need a simple lunch or dinner, or want to be the envy of everyone at the next potluck - make this salad! It's really delicious.


Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Full Plate, Wonderful Wednesday, Foodie Friday, Weekend Potluck, Awesome Friday.

Cherry Chicken Pasta Salad

2 cups cooked, chopped chicken
12 ounces small pasta shapes (like gemelli or small shells)
3/4 cup thinly sliced celery
3/4 cup chopped red onion
1 cup dried cherries, cut in half
3/4 cups mayonnaise
3/4 cups Poppy Seed Dressing
1 tsp. salt
1/4 tsp. black pepper
Spring mix or spinach, for serving

Cook pasta in boiling salted water according to package directions. Rinse with cold water; drain.

In a large bowl, combine chicken, pasta, celery, onion and cherries.

In a large measuring cup, combine mayonnaise, poppy seed dressing, salt and pepper.

Fold 1 cup of dressing into salad, reserving the rest. Refrigerate the salad, covered, several hours or overnight.

To serve, add remaining dressing as needed. Serve on a bed of your favorite greens.

Recipe Source: Adapted from Lunds and Byerlys

Monday, May 22, 2017

Creamy Tuscan Chicken


Short on time but want a restaurant-quality meal on the table tonight? Then I've got you covered. This Creamy Tuscan Chicken is SO easy and SO delicious, and it's ready in a flash! You better put the pasta water on to boil before you start the chicken, otherwise you'll be waiting for the pasta!

Chicken breasts are sauteed and then covered in a creamy sauce dotted with spinach and sun dried tomatoes. The flavor is out of this world. I promise it will win rave reviews from your family, or whomever is lucky enough to eat it. I served it over egg noodles with sauteed green beans, and everyone scarfed it up. Plus, it's a beautiful presentation so would be perfect for guests.

I used some larger chicken breasts for this and then cut them in half lengthwise to get thinner portions that cook more evenly. I have also substituted a pound of large shrimp for the chicken, adding them just at the end (no earlier saute like with chicken) and it is wonderful.

So, chicken or shrimp - noodles or rice (or quinoa!)- whatever your choice, you will love this dish. In fact, I'm making it again tomorrow night. That's the sign of a winner - a weekly repeat.


Find more great ideas at Inspiration Monday, Mix it Up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, Wow Me, Wow Us, Full Plate, Recipe Sharing, Foodie Friday, Weekend Potluck, Awesome Life.

Creamy Tuscan Chicken

1 1/2 pounds boneless skinless chicken breasts, thinly sliced
2 Tbsp. olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1 cup half and half
1/2 cup chicken broth
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 cup Parmesan cheese
3 cups spinach, chopped
1/2 cup sun dried tomatoes, chopped

In a large skillet add I Tbsp. olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and until no longer pink in center. Remove chicken and set aside on a plate.

Add the remaining oil to the skillet and saute and onions and garlic over medium high heat until onions are soft. Add the half and half, chicken broth, garlic powder, Italian seasoning, and Oarmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and heat through for 1-2 minutes. Serve over rice or pasta, if you like.

Recipe Source: Adapted from The Recipe Critic

Monday, April 24, 2017

Sweet Chili-Orange Chicken Thighs {Crock Pot or Instant Pot}


I really like cooking chicken thighs, especially in the crock pot or Instant Pot. They don't dry out as easily as chicken breasts, and they pair really well with Asian flavors. I developed this recipe after seeing something similar in a cookbook. This chicken was a huge hit with my family, and it's SO FAST if you have a pressure cooker. If you don't, just use your crock pot, and while it takes longer, dinner will be ready when you are.


If you want to be extra fancy, you can brown the chicken before placing in the crock pot. In the Instant Pot, you would do this right in the pot on the saute setting, before adding the sauce. This will help the pot come to pressure more quickly. Personally, I can't be bothered! But some people prefer browned meat, so that's totally up to you.

We loved this alongside rice and steamed snow peas. Go easy on yourself with this simple and delicious week night dinner!

Find more ideas at Inspiration Monday, Mix It up, Busy Monday, Inspire Me, Inspire Me 2, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Full Plate, Recipe Sharing.


Sweet Chili-Orange Chicken Thighs {Crock Pot or Instant Pot}

6 boneless skinless chicken thighs
1/3 cup Thai sweet chili sauce
1/3 cup orange marmalade
1/4 cup orange juice
2 Tbsp. soy sauce
1/4 teaspoon crushed red pepper flakes
2 tablespoons sesame seeds, toasted

Place chicken in the crock pot or Instant Pot.

In a 1-or 2-cup glass measuring cup, combine the Thai sweet chili sauce, marmalade, orange juice, soy sauce, and pepper flakes. Pour over chicken.

For Crock Pot, cover and cook on low for 4-6 hours or until chicken is tender.

For Instant Pot, set to manual pressure for 7 minutes. When time is up, do a quick pressure release. (Note: time may vary depending on the size of your chicken pieces. Always check to be sure the meat is done before serving! For this recipe, I've done as little as 6 minutes and as many as 10.)

Sprinkle with sesame seeds. Serve with rice.

Recipe Source: Inspired by a similar recipe in a Taste of Home Cookbook

Monday, March 13, 2017

Creamy White Chicken Chili {Crock pot or Stove top}


Until now, I have never made white chili. And I am not exaggerating when I say that while eating this for the first time, I looked across the table at my family and said "WHY HAVE I NOT MADE THIS BEFORE? THIS IS ONE OF THE BEST THINGS I'VE EVER EATEN!" I made the same exclamation while eating the leftovers at work the next day, and made the chili again for my work team the next week. And I'm making it again tonight since THE SNOW IS BACK.

This is really, really delicious stuff. White beans, corn, chiles, chicken, the perfect amount of spices. Not only is it SO good, but you can let it cook in your crock pot all day or you can easily whip it up quickly on the stove top after a long day of shoveling. I've made it both ways and it's wonderful either way.


You can garnish this any way you like - I love it with some diced avocados. Other members of my family like a little tomato and cilantro. We don't always use cheese, but that's an option too.

I like to serve this with corn muffins. And be ready, cause everyone will ask for seconds. And then they'll ask how soon they can eat it again...

Find more great ideas at Inspiration Monday, Mix it Up, Inspire Me, Create Link Inspire, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Recipe Sharing, Full Plate, Foodie Friday, Friday Frenzy, Weekend Potluck, Sugar and Spice.

Creamy White Chicken Chili

1 pound boneless skinless chicken breasts
1 yellow onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 - 15 oz cans Great Northern beans, rinsed and drained
2 - 4 oz cans green chiles
2 - 15 oz can corn, drained
1 tsp. salt
1/2 tsp. black pepper
1 tsp. cumin
3/4 tsp. oregano
1/2 tsp. chili powder
1/4 tsp. cayenne pepper
small handful fresh cilantro chopped
4 oz. reduced fat cream cheese, softened
1/4 cup half and half

TOPPINGS:
diced roma tomatoes
diced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese

For the crock pot:

Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro. Stir.

Cover and cook on low for 8 hours or on high for 3-4 hours. Remove chicken to a cutting board, shred, then return to slow cooker. Add cream cheese and half and half, stir, then cover and cook on high for 15 minutes, or until chili is creamy and slightly thickened. Stir well and serve with desired toppings.

For the stove top:

Used cooked and chopped chicken, or cook chicken separately, cool and then chop or shred.

In a large Dutch oven, saute onion in a small amount of olive oil for 3 minutes. Add garlic and continue cooking and stirring for 2 minutes. Add cumin, oregano, chili powder and cayenne and stir to combine.

Add chicken broth, corn, beans, diced chiles and cilantro. Bring to a simmer over medium high heat, then reduce heat to low. Add chicken, cream cheese and half and half and cook over low until slightly thickened. Serve immediately with desired toppings.

Recipe Source: The Chunky Chef

Monday, January 9, 2017

Chicken and Brie Flatbread with Spinach and Raspberries


I love, love, love flatbread and all the different combinations that can be invented. This was a quick dinner that I "threw together" for convenience and to use up leftovers. And sometimes those turn into the best dinners!


I loved the combination here of spinach and brie with just a hint of raspberries to for color and to brighten the flavors. I'll need to make sure I have these ingredients "leftover" again soon!

Although we ate this for dinner, it would make a fabulous snack/appetizer for all those football games coming up, or any kind of party you're throwing. And you could easily sub blackberries for the raspberries, or a different kind of cheese if you don't have brie. It's all very versatile.


If you're using cooked chicken (I had a rotisserie chicken in the fridge) this dinner/app can be ready in a matter of minutes. It will probably take longer to heat up your oven than to throw this together.


Find more great ideas at Inspiration Monday, Mix it Up, Full Plate, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Chicken and Brie Flatbread with Spinach and Raspberries

2 large Naan or flatbreads (garlic or regular)
1 tsp. olive oil
1/2 cup shredded mozzarella cheese
2/3 cup cooked, shredded chicken
2 handfuls fresh baby spinach
8 slices Brie
10-12 fresh raspberries

Place flatbreads on a baking sheet and brush with olive oil. Divide the mozzarella cheese between the flatbreads, then top with spinach, chicken, raspberries and Brie. Bake at 425 for 10-13 minutes until flatbread is crispy and cheese is melted. Makes 2 main dish servings or 6-8 appetizer servings.

Monday, September 26, 2016

Thai Chicken Pizza


We eat a lot of pizza/flatbread at our house, so I'm always looking for some new and different flavors. This was a winning combo for everyone in the family! They said it reminded them of chicken lettuce wraps, which they adore, probably because of the peanut sauce. And I loved serving a pizza that featured chicken and some veggies on top!


I used a simple pizza crust recipe that doesn't require a rise. I've included that recipe here, but feel free to use your favorite (here's mine), or even use store bought dough. It's the toppings that shine here, so no one is going to care!


Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Hearth and Soul, What's Cooking, Wow Me, Wow Us, Foodie Friday.

Thai Chicken Pizza

Quick and Easy Pizza Crust:
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water
2 1/2 cups bread flour
2 tablespoons olive oil
1 teaspoon salt

In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes. Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes. Turn dough out onto a lightly floured parchment paper piece and roll/pat into a round or rectangle, or whatever you can manage.

Chicken Topping:

1 cup shredded cooked chicken
2 cups shredded mozzarella
2 green onions, chopped
1/2 cup white bean sprouts
1/2 cup carrots, shredded
1 Tbsp. roasted peanuts, chopped
1 Tbsp. cilantro, chopped

For Peanut Sauce:

1/2 cup peanut butter
2 tsp. red wine vinegar
1 tsp. minced ginger
2 tsp. minced garlic
2 tsp. soy sauce
1 tsp. chili garlic sauce
2 Tbsp. water

Heat your oven to 500 and place a pizza stone in the oven to heat while you assemble the pizza.

Combine all ingredients for peanut sauce in a sauce pan over medium heat. Bring the sauce to a gently boil for one minute. Mix 1/4 cup peanut sauce with chicken.

Cover flatbread with remaining peanut sauce. Add half the cheese, then chicken, bean sprouts, carrots and scallions. Sprinkle the remaining cheese over the flatbread then top it with the chopped peanuts.

Carefully transfer the parchment paper to the pizza stone, and bake until crisp and cheese is bubbly and golden, about 12 minutes. (You can transfer it using a pizza peel, or you can put in on an inverted jelly roll pan to transfer.)

When flatbread is finished, sprinkle with cilantro. Serve immediately.

Serves 4-6.



Monday, August 1, 2016

Chicken Thighs with Ginger-Sesame Glaze


I like to cook with chicken thighs once in a while as a change of pace from chicken breasts. And they work wonderfully with Asian-inspired flavors such as this treatment. The chicken marinates all day in a soy/gingery mixture and then cooks quickly on the grill. If you don't have a grill, you can easily bake the chicken (see Teriyaki chicken) or cook on a grill pan, about 5 minutes each side.


Combine with rice pilaf (or even plain rice!) and a green vegetable, and you have a winner of a dinner. (And it's a chicken dinner!)


Find more great ideas at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Me, Wow Us.

Chicken Thighs with Ginger-Sesame Glaze

1/2 cup thinly sliced green onions
3 tablespoons dark brown sugar
2 1/2 tablespoons lower-sodium soy sauce
1 tablespoon dark sesame oil
1 tablespoon minced fresh garlic
2 teaspoons toasted sesame seeds
1 teaspoon grated peeled fresh ginger
1 teaspoon chili garlic sauce
8 skinless, boneless chicken thighs (about 1 1/2 pounds)

In a 1-cup measuring cup, combine brown sugar, soy sauce, sesame oil, garlic, ginger, chili garlic sauce. Whisk to combine. Stir in 1 tsp. sesame seeds and 1/4 cup green onions. Place chicken in a 11x7 baking dish (or similar) and pour marinade over. Let chicken marinate for at least one hour or up to all day, in the refrigerator.

Heat a gas grill to medium heat. Add chicken; cook over indirect heat for 15-20 minutes, flipping twice. Meanwhile, transfer marinade to a small saucepan and bring to boil; cook and stir for one minute.

Transfer chicken to a platter; drizzle with reduced marinade and top with remaining sesame seeds and onions. Serves 4.

Recipe Source: Adapted from Cooking Light

Monday, April 25, 2016

Honey Sesame Chicken {Instant Pot Recipe!}


I got an Instant Pot for my birthday! If you are not yet on the Instant Pot bandwagon, it is an electric pressure cooker. My knowledge of pressure cookers was pretty limited. I only knew of the stove top version and the propensity to "blow up." I didn't want to be part of that. But when I started reading about this new-fangled pressure cooker that was electric and could do multiple types of cooking (rice!, yogurt!, steam!, saute!, stew!) and could make meals in mere minutes, I knew I wanted to learn more.

I've now become a believer. Not only is the pressure cooker fast, it makes delicious food! (Of course, it matters what you put in it, but we'll get to that.) So far, I've tried beef ribs, chuck roast, steel cut oats (3 minutes, people!) and this delicious chicken dish.


Unlike a crock pot, you can do multiple-step dishes in the Instant Pot. For this recipe, you saute the chicken briefly with the aromatics, before bringing the pot to pressure and fully cooking the meat. Then at the end, you return to the saute setting to thicken the sauce. And you wash one pot!

A note of caution: although this chicken only "cooks" for 4 minutes in the pressure cooker, it does take a bit of time for the pot to come to pressure before the 4 minute count down begins. So plan your rice and side vegetables accordingly! (This is the one thing I still need to get used to - the "advertised" time doesn't include the warm up time, which can be significant, especially if there's a lot of liquid in the pot.)


In any case, this is an absolutely delicious meal, devoured by everyone in my family and making enough for leftovers for lunch the next day. I served it on rice with a side of sauteed green beans and snap peas, and it was a wonderful combination. Here's to more pressure cooking in the future!

Find more great recipes at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me.


Honey Sesame Chicken

4 boneless skinless chicken breasts, diced (about 2 1/2 lbs.)
1 Tbsp. vegetable oil
1/2 cup diced onion
2 cloves garlic, minced
1/3 cup soy sauce
2 Tbsp. ketchup
1/4 teaspoon red pepper flakes
2 tsp. sesame oil
2/3 cup honey
2 Tbsp. cornstarch
3 Tbsp. water
2 green onions, chopped
1 tsp. sesame seeds, toasted

Season chicken with salt and pepper. Set the pressure cooker to saute and let it heat up. Add oil, onion, garlic, and chicken to the pot and saute stirring occasionally until onion is softened, about 3 minutes.

Add soy sauce, ketchup, and red pepper flakes to the pressure cooking pot and stir to combine. Set the cooker to manual (high pressure) for 4 minutes. At the end of four minutes, turn pressure cooker off and do a quick pressure release.

Add sesame oil and honey to the pot and stir to combine. Turn pressure cooker to saute mode, then dissolve cornstarch in water and add to pot. Simmer until sauce thickens. Serve over rice sprinkled with sesame seeds and green onions. Serves 6-8.

Recipe Source: Adapted from Pressure Cooking Today

Tuesday, April 12, 2016

Green Chile Chicken Enchilada Stack


I love Mexican food. Luckily, so does my family. Tacos, taco salads and enchiladas are common in the rotation. I really love enchiladas, but sometimes I just don't want to roll up all those tortillas. Luckily, there's another option. This enchilada stack has all the tasty goodness of green chile chicken enchiladas, layered up in a springform pan. Just cut into pie-shaped wedges and voila! Great taste, easy peasy.

My family is a also a huge fan of guacamole, so I served these up with heaping spoonfuls of guac, salsa, and additional sour cream. You could also serve chopped tomatoes, cilantro, onions, or whatever else you like to dress up Mexican food with!

(And for those of you who love leftovers, we especially liked the two remaining pieces as leftovers a couple nights later - it seemed like flavor intensified.)

Ole!

Find more great stuff at Inspiration Monday, Mix it Up, Create Link Inspire, Clever Chicks, Try a New Recipe, Tasty Tuesday, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me, Full Plate, Foodie Friday, Friday Frenzy.

Green Chile Chicken Enchilada Stack

Sauce:
2 Tbsp. butter
1/2 cup chopped onion
2 Tbsp. flour
1/3 cup chicken broth
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (7-8 ounces) green chile enchilada sauce
1/2 cup sour cream, light or regular

For Stacking:
4 white or whole wheat 9- or 10-inch tortillas
2 cups cooked, shredded chicken
4 ounces medium or sharp cheddar cheese, shredded (about 1 cup)
4 ounces Monterey Jack cheese, shredded (about 1 cup)

For Serving:
Additional sour cream
Guacamole
Salsa
Or any of your favorite Mexican fixings!

For the sauce, in a large nonstick skillet, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the onions and stir well. Cook for 1 minute, stirring. Slowly whisk in the chicken broth and milk. Cook over medium heat until the mixture is bubbling and has thickened, about 4-5 minutes. Remove the skillet from the heat and stir in the enchilada sauce, sour cream, salt, and pepper.

To assemble, lightly grease a 9- or 10-inch springform pan (depending on the size of the tortillas you are using). You may need to trim your tortillas to fit in the pan. Assemble by layering one tortilla, topping with sauce, chicken and cheese; then adding one tortilla, sauce, chicken, cheese; one tortilla, sauce, chicken, cheese; one tortilla, remaining sauce and cheese. (Basically it's four layers of nearly the same thing except the final layer doesn't get any chicken.)

Bake at 400, uncovered, for 20-25 minutes.

Let the enchilada stack rest for 10 minutes before serving. Cut into pie-shaped wedges to serve and garnish with your desired toppings.

Recipe Source: Mel's Kitchen Cafe

Tuesday, March 15, 2016

Chicken Pepper Jack Flatbread (or pizza!)


I love finding new and different ways to prepare pizza. This one has just the right amount of kick from the salsa and the pepper jack cheese. And since it's chicken, you don't have to feel quite as guilty...We love flatbreads and this one adapts nicely. You can use your favorite color of bell pepper - or use mini peppers for a beautiful combo! This would also make a great party appetizer - everything about this is so versatile. What's not to love?

Find more great stuff at Create Link Inspire, Clever Chicks, Try a New Recipe, Fabulous, Show and Share, Hearth and Soul, What's Cooking, Wow Us, Wow Me, Full Plate.

Chicken Pepper Jack Flatbread

1 Tbsp. olive oil
1/2 cup chopped sweet onion
1 cup diced red, yellow and/or green bell peppers
1 pound of homemade pizza dough, or 4 flatbreads
1/2 cup salsa
1 cup cooked and shredded chicken
1 1/2 cups shredded Pepper Jack Cheese

Heat oil in a large skillet over medium heat. Add onion; sauté 2 minutes. Add peppers; sauté 5 minutes or until crisp-tender. Meanwhile, unroll pizza dough onto a 15 x 10-inch jelly roll pan coated with cooking spray; press dough evenly to all edges of pan. Bake at 425 for 8 minutes. (If using flatbreads, simply place them on a pizza pan or cookie sheet - no need to prebake.)

Stir salsa into cooked vegetables; spread over partially baked crust or flatbreads. Top with chicken and then cheese.

Bake at 425 for 10 to 12 minutes or until crust is deep golden brown and cheese is melted. Cut into squares or slices.

Recipe Source: Adapted from My Baking Addiction

Monday, February 22, 2016

Tomato and Chicken Sausage Soup with Tortellini and Spinach


You might wonder how many recipes for tomato tortellini soup a person needs, and I would say "at least two." Two years ago I made this one which I loved because it was based of canned tomato soup, which I always have on hand. And then I found this recipe - which features my new favorite protein, the chicken sausage!


It also includes spinach, which is a total win, cause I can get picky kids to eat spinach when it's in soup. So here we have a soup chock full of good veggies and protein that will warm you up on the coldest of days. It's not too cold here at the moment, but I'm sure we're not done with winter yet so I'm glad to have another soup to count on!

Find more great ideas at Inspiration Monday, Mix it Up, Try a New Recipe, Create Link Inspire, Clever Chicks, Tasty Tuesday, Fabulous, Show and Share.

Tomato and Chicken Sausage Soup with Tortellini and Spinach

1 Tbsp. olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
6 chicken sausage links, sliced
4 cups chicken broth
1 - 28 oz. can diced tomatoes, undrained and pureed if you like
1 - 14 oz. can tomato sauce
1 cup dried tortellini (or 19 oz. refrigerated)
4 cups baby spinach
1/2 cup half and half
1/2 cup shredded Parmesan cheese
1 tsp. basil
1 tsp. parsley

Coat the bottom of a large dutch oven with olive oil and heat over medium heat. Add the onion and saute until softened, about 4 minutes. Add the garlic and saute until fragrant. Add the sliced chicken sausage and cook, stirring occasionally until lightly browned.

Stir in the chicken broth, diced tomatoes, and tomato sauce and bring the mixture to a boil. Add the tortellini and cook for another 8-10 minutes, or until tortellini is tender. (If you're using fresh or frozen tortellini, it should only take 4-5 minutes.)

Remove the soup from the heat, and stir in the spinach until wilted. Stir in the cream, Parmesan cheese, basil, and parsley. Season to taste with salt and pepper if needed. Serve with additional Parmesan cheese for topping, if desired. Makes 6 servings.

Recipe Source: Adapted from Neighbor Food Blog

Monday, January 11, 2016

Southwestern Cheesy Chicken and Rice


Here's another hearty, healthy, delicious meal for your New Year. I cannot get enough of the combo of black beans, corn, chicken... in the last two weeks I've made chicken tortilla soup and Southwestern Pot Pie using those ingredients. This casserole is easy peasy, especially if you have cooked rice and cooked chicken already on hand. Throw in the beans, corn, salsa, yogurt and cheese, and dinner will be ready in no time. And you can adjust this according to your taste - leave out the chilis, use spicier salsa, use pepper jack cheese if you want! Make it your own, but make it.



Southwestern Cheesy Chicken and Rice

2-3 cups cooked, shredded chicken
4 cups cooked rice (your favorite variety)
1 can corn, drained
1 can black beans, drained and rinsed
1 cup plain greek yogurt (or sour cream)
1-4 oz. can green chilis
1/2 cup salsa
1 1/2 cups Mexican-style shredded cheese

In a large bowl, combine all ingredients, except for 1/2 cup cheese. Stir well to incorporate the yogurt and cheese, then season with salt and pepper. Transfer to an 11x7 or equivalent baking dish and top with remaining 1/2 cup cheese. Bake at 350 for 20-25 minutes, or until heated through.

Recipe Source: Adapted from How Sweet Eats
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