Slow Cooker Buffalo Chicken Wraps

I actually have made some new, yummy things the last couple months, but with the lack of natural light at dinner time, pictures are just about non-existent right now.

Exhibit A:

But even with no natural light and a crappy photo, this was worth blogging and when spring rolls around I'll update the post with a picture more worthy of this recipe. It's easy. Stupidly easy. It's so tasty. It will easily become a weekly meal for us. Much thanks to Mama G over at Growing Up Geeky for pointing me in the recipe's direction! I took that one and jazzed it up a bit, like the other Buffalo Chicken Wraps I've made in the past. But these ones are a bit healthier as there is no breading and it's not fried.

Ingredietns:
2 Large Chicken Breasts
1/2 c chicken broth
3/4 c buffalo sauce (I use Frank's Buffalo Sauce- you could easily use your favorite Buffalo Wild Wings sauce too!)
3/4 c ranch dressing
4 green onions, diced
1/4c cilantro, chopped finely
2 cups lettuce of your choosing, chopped
Blue Cheese Crumbles

Place chicken in a slow cooker and cover with broth. Cook on low for 6-7 hours or high for 4-5 hours. Remove the chicken, and shred with a fork. Discard the excess liquid. Put the chicken back in the slow cooker. Combine the buffalo sauce and 1/4c of the ranch dressing, stir into the chicken. Combine the green onions and cilantro in a small bowl.

Lastly , assemble the wraps- chicken, cheese, onion/cilantro mix, lettuce, and top with ranch dressing. You can also fry up the tortillas a bit. Heat a frying pan on med-high, spray with a bit of non-stick cooking spray and fry the tortillas one at a time for approximately 30 seconds a side.

adapted from Betty Crocker

Crispy Chicken Over Creamy Pasta

I found this recipe over at Jamie Cooks It Up. I was intrigued by the new Philly Cooking Cremes, but the only review I had heard was a bad one. This recipe sounded tasty, and I wanted to give it a try myself. I was nervous, but there was no need to be. It was delicious and fairly simple to pull together for a weeknight meal. I'll definitely make it again and am interested in trying some of the other Cooking Cremes too!


Time: 45 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)

Sauce:
1 10 oz container Philadelphia Cooking Cream (Italian Cheese and Herb Flavor)
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
fresh parsley, chopped (optional)

1. In a small food processor crush the corn flakes into crumbs.
2. Add the 1/2 t salt to the 3/4 C flour. Stir to combine.
3. Place the flour, milk and crushed cornflakes each into their own separate pan. Loaf pans work well for this. If you don't have three loaf pans, do not dismay. You could use pie tins, or round cake pans...what ever works for you.
4. Place your chicken breasts in a gallon sized Ziploc bag and seal the top.
Pound the chicken flat with a meat mallet. You will really be thankful for the Ziploc bag in this step. Who wants a bunch of chicken guts flying around their kitchen? Not me...that's who.
5. Take a pair of sharp kitchen scissors and cut each breast in half.
6. Dredge the chicken in the flour. Be sure it gets covered on both sides.
Lay the floured chicken onto a small cookie sheet and slide the sheet into the freezer. Let it hang out there for about 5 minutes.
7. Start cooking your pasta.
8. Remove the chicken from the freezer and dredge each piece in the milkand then immediately into the corn flake crumbs. Again, be sure both sides are covered well.
9. Add the olive oil to a hot skillet.
10. Carefully lay each chicken piece into the hot oil. Sprinkle with a little bit of salt and pepper. Cook over medium high heat for about 5 minutes....
or until the underside of each piece is nice and golden brown. Turn the pieces over. If the bottom of the pan is dry add just a bit more olive oil to the side of the pan. Swirl the pan around a bit to let the oil flow to all sides.
11. Cover the pan and reduce the heat to medium. Let the chicken cook for about 7 more minutes, being careful not to burn the bottoms. Burned bottoms are not advised. In any shape or form. Thank you.
12. When your chicken has been cooked through remove it from the pan and place it on a plate. Cover with tin foil.
13. Into the same pan pour your broth. Philly Cooking Creme, Cream of Chicken, and milk. Whisk the sauce around and let it get all warm and bubbly. Should only take about 3 minutes.
14. Slice your chicken into strips and serve over your cooked pasta and sauce. Garnish with chopped parsley if you choose.
Enjoy

Buffalo Chicken Tacos

We're 2 for 2 this week folks. Another one that's hitting the regular rotation list. I spotted these on Foodgawker thanks to Mrs. Regueiro's Plate. I modified it just slightly, but I'll note what I did differently below in purple. Both Carl and I loved these, and it was a quick process. This is a great weeknight dinner!

Ingredients:

• 1 pound chicken breasts, skinless, boneless, cut into 1 inch pieces
• ⅓ cup flour
• 3 tablespoon cornstarch
• ⅛ teaspoon cayenne pepper
• 1 teaspoon garlic powder
• ⅓ cup buffalo wing sauce (Frank’s Buffalo Wing) , plus extra for garnishment
• 1 Tablespoon olive oil
• 10 6-inch yellow corn tortillas

Toppings:

• Shredded butter Lettuce
• Diced onions mixed with cilantro- 1 small onion with about 2 Tbsp of chopped cilantro
• Avocado slices- I omitted
• Ranch dressing
• Green onions, sliced thinly
• Blue Cheese Crumbles- how do you not have blue cheese with buffalo?? You don't! :)

Preparation:

Heat a large Dutch oven over medium-high heat.

In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.

Add 1 tablespoon of olive oil to the Dutch oven and once it gets hot, add chicken and cook on both sides – about 3 to 4 minutes per side. Once the chicken is done, set it aside in a bowl and toss with ⅓ cup buffalo wing sauce.

Use the skillet from the chicken and fry up the tortillas on medium for about 10 seconds a side.

Assemble 10 tacos, dividing the toppings evenly among each taco.

Buffalo Chicken Macaroni & Cheese

I love all things buffalo. It's a delicious flavor. My good friend, Lindsay, sent me this recipe and said I simply must try it. So I did, because I always follow directions. Did we love it? Eh. Was it tasty, absolutely. I think it was a little more rich than I expected. I was hoping for more spice. It was then that Lindsay told me she had doubled the Frank's. Ah....that would definitely help! So, without trying it that way, I hesitantly suggest you double the Frank's.

*Little tip, if you want a quick way to shred chicken, the food processor works in a pinch. Just be cautious with it so you don't puree the chicken. A few quick pulses is all it needs.

Ingredients

• 7 tablespoons unsalted butter, plus more for the dish
• Kosher salt
• 1 pound elbow macaroni
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 3 cups shredded rotisserie chicken
• 2 cloves garlic, minced
• 3/4 cup hot sauce (preferably Frank's)
• 2 tablespoons all-purpose flour
• 2 teaspoons dry mustard
• 2 1/2 cups half-and-half
• 1 pound yellow sharp cheddar cheese, cut into 1-inch cubes (about 3 1/2 cups)
• 8 ounces pepper jack cheese, shredded (about 2 cups)
• 2/3 cup sour cream
• 1 cup panko (Japanese breadcrumbs)
• 1/2 cup crumbled blue cheese
• 2 tablespoons chopped fresh parsley

Directions

Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.

Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.

Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.

Buffalo Chicken Grilled Cheese Sandwich

Uh yeah. If you like buffalo sauce, go make this. I'm not saying anything else.

Ingredients

• 1/4 cup cooked shredded chicken, warm
• 1 tablespoon hot sauce
• 1/2 tablespoon mayo (optional)
• 1 tablespoon carrot, grated
• 1 tablespoon celery, sliced
• 1 tablespoon green or red onion, sliced or diced
• 1 tablespoon blue cheese, room temperature, crumbled
• 1/4 cup cheddar cheese, room temperature, grated
• 1 tablespoon butter.

Directions

1. Mix the chicken, hot sauce, mayo, carrot, celery and onion in a small bowl.
2. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Notes: I omitted the celery and mayo. I also used a butter substitute for the bread.

Source

Thai Chicken Pizza

I love Thai food. Mostly L2 Chicken Spicy. What? You don't know what that means? Well, what it means, is that I've only ever had Thai cuisine at a restaurant, and that's what I order. I've never dared to make it in my own kitchen, until tonight! The photo looks disgusting, I realize. I made my own dough and it was cold, and too dense, but I'll do better next time. It didn't matter, this tasted awesome! I combined a couple recipes I found, here and here. I'll be back later to discuss that yummy little salad.

Need:

cornmeal, for dusting
Your favorite pizza dough

olive oil for brushing crust

1 large chicken breast, cooked and shredded

1 1/2 c. shredded part-skim mozzarella

4 scallions, slivered diagonally

1 shallot, thinly sliced

1/4 c. shredded carrot

3 TBSP peanuts, toasted and chopped

1/4 c. cilantro, chopped
Sweet Chili Thai Sauce (found in the ethnic food aisle)

Do:

1. Place a pizza stone in the oven and preheat to 500 degrees.

2. Dust working surface with cornmeal. Roll out pizza dough and cover with Sweet Chili Thai Sauce- you'll want a nice even coat, you can always add more later which is what I did. Brush uncovered bordered with olive oil. Sprinkle half the cheese over the sauce, then top with chicken. Sprinkle remaining cheese over the chicken, then top with scallion, bean shallot, and carrots.

3. Place pizza on pizza stone using a pizza peel or large spatulas. Bake for 9-12 minutes or until cheese is bubbling and golden. Remove pizza from oven and top with peanuts and cilantro. Let cool for three minutes, then serve.

Parmesan Crusted Chicken with Broiled Cheesy Tomatoes and Basil Spaghetti

I saw the broiled tomato and basil spaghetti recipe in a Real Simple magazine, but knew I needed to beef...er chicken it up. So I used a Parmesan Crusted Chicken to make a lighter version of Chicken Parmigiana. Ahh...maaaa.....gosh! Delish!!!

Parm Crusted Chicken:

Serves 4

4 large chicken breasts
3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
2 cups breadcrumbs
1 cup finely grated Pecorino cheese (or Parmesan)
1 tsp salt
1/2 tsp paprika
fresh lemon to serve

1. Place a large frying pan over a medium heat.
2. Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.
3. Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.
4. Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).
5. To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.
6. Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist.
7. Serve hot with fresh lemon.

Broiled Cheesy Tomatoes over Basil Spaghetti:

Ingredients

• 12 ounces spaghetti
• 3 large tomatoes, cut into 4 thick slices
• 3 tablespoons olive oil, plus more for baking sheet
• kosher salt and black pepper
• 8 ounces fresh mozzarella, grated
• 1/4 cup grated Parmesan, plus more, shaved for serving
• 2 cloves garlic, chopped
• 1/4 to 1/2 teaspoon crushed red pepper
• 3/4 cup torn fresh basil leaves, plus more for serving

Directions

1. Heat broiler. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet. Season with ¼ teaspoon each salt and black pepper. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan. Broil until the cheese is bubbly and golden, 3 to 5 minutes.
3. In a small saucepan, warm the oil with the garlic and red pepper over medium heat until fragrant, 1 to 2 minutes.
4. Add the garlic oil, basil, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine. Serve topped with the tomatoes, additional basil, and shaved Parmesan.

Orange Chicken: Take Two.

I tried making an Orange Chicken awhile back. Most likely, I wasn't crazy about it, because I haven't made it since. Perhaps because it was a "healthier" version of Orange Chicken. However, this one from Annie is definitely memorable. Spicy. Sweet. Savory. It's got it all.

I will say, it's a process. This isn't a quick dinner, but the reward is worth the work!

Ingredients:
For the marinade and sauce:
¾ cup low-sodium chicken broth
¾ cup freshly squeezed orange juice
1½ tsp. finely grated orange zest
6 tbsp. white vinegar
¼ cup soy sauce
½ cup brown sugar (dark or light)
3 cloves garlic, minced
1 tbsp. fresh ginger, grated
¼ tsp. cayenne pepper
1½ lbs. boneless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water
8 thin strips orange peel (optional)

For the coating and frying:
3 large egg whites
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut or canola oil (I like a combination)

Directions:
To make the marinade and sauce, combine the chicken broth, orange juice, orange zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper in a large saucepan; whisk to blend well. Measure out ¾ cup of the mixture and transfer it to a large zipper lock plastic bag. Add the chicken pieces to the bag, pressing out the excess air and sealing well. Refrigerate and let marinate 30-60 minutes, but no longer. Place the saucepan with the remaining mixture on the stove and heat over medium-high heat. Bring to a simmer. In a small bowl, whisk together the cornstarch and water until smooth. Add the mixture to the saucepan with the sauce. Continue simmering until the sauce is thick and translucent, about 1 minute. Remove from the heat and stir in the strips of orange peel, if using.

To prepare the coating, place the egg whites in a pie plate and whisk until frothy. In a second pie plate combine the cornstarch, baking soda and cayenne pepper; whisk to blend. Drain the chicken of the marinade in a colander or large strainer; pat dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to the cornstarch mixture and coat thoroughly, shaking off the excess. Transfer to a plate and repeat with the remaining chicken pieces.

To fry the chicken, heat the oil in a 11- or 12-inch round Dutch oven or straight-sided sauté pan until the oil reaches 350˚ F. Carefully place half of the chicken pieces in the oil and fry until golden brown, about 5 minutes, turning the pieces halfway through cooking. Remove from the oil with a skimmer or slotted spoon and transfer to a paper towel-lined plate. Return the oil to 350˚ F and repeat with the remaining chicken pieces.

Reheat the sauce if necessary and toss with the cooked chicken pieces. Serve over rice, if desired.

Cherry Chicken Salad Croissants

I love dried cherries. I put them in my salads. I eat them plain. I like finding new recipes to use them. I bought a 20lb bag. :/

With that being said, I offered to coordinate the menu for Carl's family's Easter Egg Hunt. I suggested and said I would bring Cherry Chicken Salad Croissants. Plus, I was hosting a light lunch for Carl's immediate family on Easter day, so I knew I could make a really big batch and use it twice. The only problem was that I had made a cherry chicken salad before, but I didn't love it. I almost just made it again, but wow, am I glad I didn't! I went with this one from The Novice Chef. Perfection. So many compliments and I will search no further!

Ingredients:

4 cups of cubed cooked chicken
1/2 cup pecans, coarsely chopped
1 rib celery, finely diced (I omitted, I like celery but sometimes find it overpowering)
2 medium shallots, minced
3/4 cup dried Michigan Cherries
1/3 cup light mayonnaise
1/3 cup fat free greek yogurt
3 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Combine all ingredients and adjust any seasonings as needed. You can eat it immediately, but I like to let the flavors develop a little while before eating. So I suggest letting it sit in the fridge for about 30 minutes or so before eating!

*Definitely let it sit overnight!

Grilled Chicken Fajitas

I feel like a broken record, but if you are looking for a tried and true recipe...for anything, check Annie's blog. I haven't been disappointed yet. These fajitas have inspired me to try and grow peppers, cilantro and onions in the garden so we make these a very regular dish in our house!

Ingredients:
1/3 cup freshly squeezed lime juice
6 tbsp. vegetable oil, divided
3 cloves garlic, minced or pressed
1 tbsp. Worcestershire sauce
1½ tsp. brown sugar
1 jalapeño, seeded, ribbed and diced (I omitted as I'm trying to avoid spicy food right now)
1½ tbsp. minced fresh cilantro
1 tsp. salt
¾ tsp. pepper
2-3 boneless, skinless chicken breasts, butterflied (6 halves total), about 1½ lbs.
1 large red onion (about 14 oz.), sliced into ½-inch thick slices, rings not separated
2 large bell peppers (about 10 oz. each), stemmed, quartered and seeded
8-12 (6-inch) flour tortillas

Directions:
In a medium bowl, whisk together the lime juice, 4 tablespoons of the vegetable oil, garlic, Worcestershire sauce, brown sugar, jalapeño, cilantro, salt and pepper. Reserve ¼ cup of the marinade; set aside. Place the chicken breast halves in the marinade, cover with plastic wrap and refrigerate for 15 minutes. Brush both sides of the onion rounds and peppers with the remaining 2 tablespoons vegetable oil. Season with salt and pepper.

Meanwhile, using a large chimney starter, ignite 6 quarts of charcoal briquettes and burn until the coals are fully ignited, about 20 minutes. Empty the coals into the grill, spreading them in a single layer. Place an additional 20 unlit coals over the lit coals on one side of the grill to create a tw0-level fire. Place the grill grate over the coals and allow to heat for 5 minutes. Scrape the grate clean with a grill brush. (For a gas grill, light all burners to high, cover and heat grill until hot, about 15 minutes. Leave one burner on high and turn the rest down to medium.)

Remove the chicken breast halves from the marinade and transfer to the hotter side of the grill; discard the left over marinade. Place the onion rounds and peppers on the cooler side of the grill. Cook the chicken until it is well browned, 3-4 minutes. Using tongs, flip the chicken and continue grilling until it is no longer pink inside (or an instant-read thermometer inserted into the center reads 160˚ F.) Meanwhile, cook onions and peppers until spottily charred and crisp-tender, about 8-12 minutes, turning once or twice as needed. When the chicken and vegetables are done, transfer them to a large plate and tent with foil to keep warm.

In 2 or 3 batches, transfer the tortillas in a single layer to the now empty grill on the cooler side. Cook until warm and lightly browned, about 20 seconds per side. When the tortillas are done, wrap them in a clean kitchen towel or foil.

Separate the onions into rings and place them in a medium bowl. Slice the bell peppers lengthwise into ¼-inch strips and add them to the bowl with the onions. Add 2 tablespoons of the reserved unused marinade and toss well to combine. Slice the chicken into ¼-inch strips and toss with the remaining 2 tablespoons of reserved marinade in another bowl. Arrange the chicken and vegetables on a large platter with the warmed tortillas and serve.

Source: adapted from The Way the Cookie Crumbles, originally from Cook’s Illustrated

Oven Fried Lemon Garlic Chicken

Mmmmmm! Stephanie told me I should make this dish and yowsa she was right! It came together extremely quickly with very limited things on hand and smelled divine while it was baking! I strongly urge you to try it out! I'm anxious to try some variations of it too, we'll see how those turn out.

Ingredients:
1/4 cup butter
2 cloves garlic or 1 tbsp garlic powder
Juice from 1/2 lemon
1 cup panko bread crumbs
1 tsp cayenne pepper
1 tsp garlic powder
1/2 tbsp parsley, dried or fresh
3 chicken breasts or 5 chicken thighs, boneless
Cooking Spray

Directions:
Preheat the oven to 450 degrees.

In a saucepan, melt the butter and add the garlic and lemon. Allow to sit for a few minutes, stirring, and remove from heat once it is completely melted. Place on a hotpad on the counter (no need to dirty another dish here).

Mix the bread crumbs and spices in another bowl. Dredge the chicken in the butter followed by the panko mixture. Place on a greased cooking sheet. Bake 20-25 minutes or until the internal temperature of the chicken is 165 degrees.

Creamy Fiesta Salsa Chicken

This was recommended as a delicious slow cooker dinner. I am very skeptical on chicken in the crock. For whatever reason it never turns out good. I'm not sure if it's what happens to the texture of the chicken or what, but they always seem kind of blah to me. Last night's though was a real winner! It doesn't look pretty, but don't let that fool you!


Ingredients:
3-4 chicken breasts (frozen is fine)
1 jar salsa
1 can black beans
1 block cream cheese
1 can or bag of corn
Put chicken in with salsa - make sure salsa covers the chicken. Cook all day on low, then, 45 minutes before serving put in the black beans (drained and rinsed), corn and cream cheese.

*my notes: When I got home from work, I just used a wooden spoon to shred the chicken and blend with the salsa. The chicken had been cooking for about 8 hours and fell apart quite nicely. I just made some boxed Spanish Rice with diced tomatoes and served the chicken mix over it. So yummy!

Freezer Ready Chicken Pot Pie

Back when my sister had her baby in September, I made her 3 freezer meals to help out their tired, hungry bellies. While I was at it, I went ahead and just doubled each recipe and kept one of each for ourselves. I found the recipe here, and it was super easy! Of course I was a bit skeptical as this was my first time making freezer meals...and because this just seemed too simple. I.was.wrong. It was REALLY good! My plan next time is to make about 6 of these bad boys at once. I could easily eat this once every couple weeks. Sorry my picture is awful...I forgot to take one after we cut it, and it was gone really quickly.

Easy Chicken Pot Pie Freezer Recipe

1 pkg frozen peas & carrots
1 8oz can small whole onions, drained
1 small can mushroom pieces
2 cups cooked & cut-up chicken pieces
2 cups chicken gravy
Pie crust (frozen or homemade)

Combine all ingredients well and pour into 9" pie pan. Cover with pie crust, pressing edges into foil pan. Freeze as is for one hour, remove, wrap with freezer wrap and label, then freeze.

On cooking day:
Remove one and a half hours before baking, remove from freezer to thaw. Preheat oven to 450F. Cover edges of pie crust with foil to prevent the crust from burning. Bake for 1 hour and 15 minutes, or until crust is brown and mixture inside is hot. Remove from oven and allow to sit for ten minutes.

Annie's Benchiladas

I promise, we are not withering away to nothing over here at Casa de Happy Meals. We are all keeping our pounds right where they are, and then some :) I've got a handful of posts to get caught up on, I've just been busy over at My Happy House. Promise, I'll make more of an effort to stay on top of the food business.

So...onto the good stuff. Meet benchiladas.
I had some chicken thawing, and wanted to do something new. We were getting tired of the regular rotation players. I remembered Lindsay raving about some enchiladas she had made, and that made my decision easy. They come from the wonderful Annie, at Annie's Eats. These are new candidates to the starting line up. Thanks Annie...and Lindsay!

INGREDIENTS

* 4-6 boneless, skinless chicken breasts

* 8 oz. reduced fat sour cream (we used fat free)

* 8 oz. ranch dressing (we used light)

* Flour tortillas (10-15)

* Jar of salsa (we used red enchilada sauce instead)

* Shredded mexican cheese - as much as you want!

DIRECTIONS

1. Cook chicken breasts by preferred cooking method until cooked through. Set aside to cool a bit.
2. While chicken is cooling, mix up the sauce. In a large mixing bowl, combine half of the sour cream and half of the ranch dressing. In a small bowl, combine the rest of the sour cream and Ranch dressing. Stir both until well combined. Shred or chop the cooked chicken and add to the large mixing bowl. Mix well with sauce.
3. Preheat the oven to 375 degrees. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste. Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
4. Bake in preheated oven for 25-30 minutes (30 for a crispier tortilla). Allow to cool a few minutes before serving.

Baked Chicken with Onions, Garlic & Thyme

This month's Everyday Food is chock full of great recipes! This one seemed perfect for a Sunday dinner. So, we invited the in-laws over, and enjoyed a nice Sunday chicken dinner.

Ingredients:

• 1 whole chicken (cut into 8 pieces)- I used 4 boneless, skinless chicken breasts
• 1 pound new white potatoes, cut in quarters
• 1 large red onion, cut into eighths
• 1 head garlic cloves, separated and left unpeeled
• 6 sprigs thyme
• 1 lemon, quartered
• 1/4 c evoo
• 2 tbsp balsamic vinegar
• coarse salt and pepper

Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme and lemon in a 12x16 inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

*If you are going to use boneless, skinless chicken like me, I'd suggest doubling the vinegar and oil and start checking it at 40 minutes instead of 50.

Slow Cooker Cheesy Chicken

I needed a slow cooker meal that would appeal to the masses, especially our one friend with a delicate palette. I knew chicken would be a good choice, so I went to allrecipes.com and used slow cooker and chicken in my recipe search. This one seemed to be simple enough to appease the picky, but flavorful enough to avoid a boring dish. It did just that! Is this like a flavor explosion in your mouth? No. Was it super easy and a great meal for a group of girls? Yes. I served it with a Betty Salad, yum!

INGREDIENTS

• 6 skinless, boneless chicken breast halves (I used 5 large chicken breasts)
  
• 2 (11 ounce) cans condensed cream of Cheddar cheese soup (I also added one can of cream of chicken soup)
  
• 1/2 cup milk (I upped this to 3/4c)
  
• salt and pepper to taste
• 1 teaspoon garlic powder

DIRECTIONS

1. Spray slow cooker with cooking spray. Place chicken breasts inside. In a medium bowl mix together soup and milk, and pour mixture over chicken. Season with salt and pepper to taste and garlic powder.
2. Cook on High for about 6 hours. Note: Do not lift lid while cooking!

Feta & Olive Stuffed Mediterranean Chicken

A few weeks ago, I had to make a deliver some wedding goods to my friend Tricia. I couldn't go empty handed, so of course I brought the most wonderful strawberry rhubarb pie. And as a trade for wedding goods and pie, I was fortunate enough to experience a delightful chicken dinner. I requested the recipe on the spot, but it wasn't until Tricia started her own blog that I decided to give it a go. It was as great as I remembered. Carl loved it. It will become a regular.

I am copying Tricia's exact recipe notes as they are very helpful...and funny.

the goods:

3-4 boneless skinless chicken breasts (the bigger the better)
2 oz. crumbled feta (i just buy a small tub)
1 small can of chopped black olives (do not drain)
1 c. fresh salsa (i like to use Chuck and Daves)
1 bag (5 oz.) of baby spinach
1 large lemon
extra virgin olive oil
black pepper

here's what you do:

PREHEAT OVEN to 375F

1. combine can of chopped olives and crumbled feta together in a bowl. drizzle in OO until a paste is made. set aside.

2. after you clean and trim the chicken of excess fat, cut a pocket in the side of the breast. make sure you dont cut all the way through.

**dont panic if you do cut all the way through- it will be ok.

3. stuff as much feta-olive mix in the pocket of each breast of chicken as you can, season with pepper and salt. set the left over feta-olive mix aside.

4. in a large skillet, heat 2 TBS. of OO on med-high heat. brown both sides of the chicken until golden brown (RS says this should take 2min).

**again- do not panic if some of the feta-olive mix falls out of the breasts- if you made the mistake of cutting through the breast- just be careful when turning and transfering.

5. when chicken is just starting to brown, transfer into a baking dish. (i use a glass 9*13). drizzle with OO and top with the remaining feta-olive mix. bake for 15-18min until cooked through.

6. when chicken is about 2min from being done. heat the salsa on the stove until hot, then remove from heat.

7. top chicken with slices of lemon (this really makes the meal in my opinion) alongside the salsa-topped spinach.

* I however did not do the spinach and salsa portion- I just had a side of fresh homegrown steamed green beans and baked potatoes. DELISH!!

Orange Chicken Stir Fry

I had orange shrimp at PF Changs not too long ago, and so I thought I'd try my hand at orange chicken at home. I was a little nervous as Asian fare usually seems complicated, but I found this very easy to follow. I personally would have liked it a little more savory than sweet, so I would add more soy next time. Otherwise it was really good!

INGREDIENTS

* 1 cup orange juice
* 1 tablespoon grated orange zest
* 1/4 cup soy sauce
* 1 teaspoon salt
* 3 cloves garlic, chopped
* 1 tablespoon brown sugar
* 3 tablespoons vegetable oil
* 4 skinless, boneless chicken breast halves - cut into 1 inch cubes (I only used one very large chicken breast)
* 2 tablespoons all-purpose flour
* 1 cup bean sprouts (optional)
* 1 (6 ounce) package crispy chow mein noodles
*I also used about 2 cups of frozen veggies- I added them in with the chicken

DIRECTIONS

1. In a small bowl combine the orange juice, orange zest, soy sauce, salt, garlic and brown sugar. Mix well.
2. Heat oil in a large skillet or wok over medium high heat. When oil begins to bubble, add chicken. Saute until cooked through (no longer pink inside), about 7 to 10 minutes.
3. Add orange sauce mixture to chicken and cook until sauce begins to bubble. Add flour, a little bit at a time, until sauce has thickened to your liking. Add bean sprouts and cook for 1 minute; serve hot over chow mein noodles.

My Notes: I definitely had enough sauce, but if you are going to make it with 4 pieces of chicken, I would increase the amount, but I like things saucy!

Smothered BBQ Ranch Chicken

This recipe has apparently been floating around, but I finally saw someone mention it today on this blog. It was REALLY good. I can't wait to make it when Carl is home!

Recipe:
4 chicken breasts (I used 2 large breasts)
3/4 cup BBQ sauce (I used 2/3 c)
3/4 cup fat free ranch dressing (again, 2/3 c)


Mix ranch and bbq sauce together- pour over chicken in frying pan.

Let simmer for 30-35 minutes until cooked. Top it with shredded cheese (I used cheddar), a sprinkle of chopped bacon (I omitted), and a handful of chopped scallions (load it up!).

*Mine only needed about 20-25 minutes and after about 10 minutes I poured in about a 1/4 cup of water to keep it from drying out.

Cherry Chicken Salad

I really love chicken salad, and if it has dried cherries in it, that is a huge bonus! I wanted to make my own, so I searched and found this one. I just love allrecipes.com. Mostly because you can search by ingredient.

Anyway, what a great basic chicken salad! I will definitely make this again. I'd love to experiment with it in the future. I think it could be modified just a tad and be spectacular!!

INGREDIENTS

* 3 cooked, boneless chicken breast halves, diced
* 1/3 cup dried cherries
* 1/3 cup diced celery
* 1/3 cup toasted, chopped pecans
* 1/3 cup low-fat mayonnaise
* 1 tablespoon buttermilk
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/3 cup cubed apples (optional)

DIRECTIONS

1. In a large bowl, combine the chicken, dried cherries, celery, nuts, mayonnaise, milk, salt and pepper and apple if desired. Toss together well and refrigerate until chilled. Serve on toasted cracked wheat bread or croissants.