Posts filed under ‘Chicken’
Today is Cinco de Mayo and this recipe is easy and perfect to serve today or any day. This is the second chicken enchilada recipe I have posted here hence the #2.
One of my dogs has pancreatitus and is on a chicken and rice diet so I have been roasting chickens and have quite a bit of cooked chicken that I can use for recipes. I was looking around for a Mexican-type recipe to use some of it up and cam across this recipe on the Betty Crocker website. It’s easy and delicious!!
I used taco cheese instead of plain cheddar and I had some leftover avocado salad dressing so I put that over my enchilada but left it off Mr. Meat Eater’s since he hates avocados.
Chicken Enchiladas #2
1 (19 0z) can enchilada sauce
2 cups diced cooked chicken
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream
1 (4.5 oz) can chopped green chilies ~ I used fire roasted
1 pkg burrito size flour tortillas
1 cup shredded cheddar cheese ~ I used taco cheese
Heat oven to 350º Spray a 13×9 glass baking dish with Pam and spread 1/2 cup of the enchilada sauce over the bottom of the pan.
In a bowl, mix the chicken, Jack cheese, sour cream, and chili. Spoon 1/3 cup down the middle of each tortilla and roll up. Place in baking dish seam side down.
Top enchiladas with the rest of the can of enchilada sauce and sprinkle with the cheddar.
Spray a sheet of foil with Pam and cover the enchiladas with the foil, sprayed side down so the cheese won’t stick.
Bake for 35 minutes.
Remove foil and continue to bake for 5 or 10 minutes longer or until the enchiladas are hot and the cheese is melted.
Top with your favorites like avocado, green onions, sour cream, tomatoes, etc.
Makes 8 enchiladas.
Adapted from the Betty Crocker website.
Don’t forget that I am giving away a copy of Gooseberry Patch’s Game Day Fan Fare:
To enter the giveaway, go to THIS POST and follow the directions to enter. The giveaway ends on April 25.
One of the recipes I tried for this giveaway are these chicken wings. They are super easy to make and taste wonderful! They are very sticky so be forewarned! They are really not that spicy so don’t be afraid to use all the hot sauce. If you like things spicy, just add some more sauce!
Spicy BBQ Chicken Wings
Submitted by Julie Saifullah, Lexington, KY
2 1/2 lbs chicken drumettes or wings ~ I used drumettes
1 cup barbecue sauce
1/4 cup hot pepper sauce
Preheat oven to 400º.
Place wings in a lightly greased 13×9 baking pan. Bake for 20 minutes. Remove from oven and drain liquid from pan. Flip wings and bake for another 20 minutes.
Meanwhile, combine the barbecue sauce and hot sauce in a bowl. Add sauce to wings in the pan, stir the wings in the sauce in the pan until covered. Bake for another 30 minutes or until wings are cooked through and sauce is thick.
Makes 6-8 servings.
Wow were these wings delicious! I’m sorry to say I made them for the Super Bowl and it’s taken me this long to post them. I can be a terrible procrastinator!
These were not hard to make but did take some time and planning around the other things I had in the oven. The only ingredient that might be difficult to find is the mirin. My grocery store happens to have a well-stocked Asian foods section so it was easy for me to find. If you can’t find it, I would just leave it out.
Emeril’s Roasted Asian-Style Chicken Wings
5 lbs chicken drummettes
1 tbsp Emeril’s Original Essence
1 tsp salt
1/2 tsp ground black pepper
2 cups orange juice
1 cup pineapple juice
1 cup sugar
1/2 cup soy sauce (use low sodium if you can)
1/2 cup mirin
2 tbsps grated orange peel
2 tbsps minced garlic
2 tbsps minced fresh garlic
1 tbsp sesame oil
2 tbsps minced green onions
3/4 tsp crushed red pepper flakes
2 tbsps sesame seeds
2 tbsps chopped fresh cilantro (I left this out because it tastes like soap to me)
Preheat oven to 425º. Line a baking sheet with 1-inch sides with aluminum foil.
In a large bowl, season the wings with the Emeril’s Essence, salt and pepper. Toss to coat the wings all over. Place the wings evenly in the foil-lined pan and bake until brown, about 15 minutes.
While the wings are baking, in a large skillet, combine the orange juice, pineapple juice, sugar, soy sauce, mirin, orange zest, garlic, ginger, oil, green onion and red pepper. Over medium-high heat, bring to a boil, stirring occasionally until the sugar dissolves and the liquid has become syrup-y, about 7-8 minutes. Remove from heat and cover the pan with foil.
Remove wings from oven and reduce temperature to 350º. Place wings in a large, heatproof bowl. Drizzle half the prepared sauce over the wings and set the other half aside. Toss the wings in the bowl to coat and toss with sesame seeds. Take the old foil off the baking sheet, reline with foil, place a wire rack on top of the foil, and place the coated wings on the rack. Return to the oven and bake 20-25 more minutes or until cooked through and crispy.
Arrange wings on a serving platter; top with cilantro.
Serve with remaining sauce for dipping.
Makes 4-6 servings.
Adapted from Emeril Legasse in Parade Magazine.
This is an old recipe that was in ads in all the magazines back in the late 70s and early 80s I think. I used to make it all the time and like many recipes, I forgot about it.
Lately, bone-in chicken breasts are so huge that I never use them except to roast them for cooked chicken dishes. A couple weeks ago, I spied a package that had almost normal sized pieces in it so I bought it, came home, went through my recipes and found this one again. I love this recipe for some reason. Probably the butter!
The picture is not that great, sorry!
Country-Style Chicken Kiev
2/3 cup butter
1/2 cup fine dry bread crumbs
2 tbsp grated Parmesan
1 tsp basil
1 tsp oregano
1/2 tsp garlic salt
2 bone-in chicken breasts
1/4 cup white wine
1/4 cup chopped green onion
1/4 cup chopped fresh parsley
Heat oven to 375º
Melt butter in a bowl in the microwave. Combine the bread crumbs, Parmesan, basil, oregano, garlic salt. Dip chicken in butter then roll in crumb mixture. Reserve remaining butter.
Place chicken skin side up in ungreased baking dish. Bake for 50-60 minutes or until chicken in thoroughly cooked and no pink remains.
Meanwhile, in a small saucepan, combine the butter, white wine, green onion and parsley. Keep warm over low heat. When chicken is done, pour sauce over the chicken and stick back in the oven for 3-5 minutes.
Serve chicken with sauce spooned over.
Makes 2 servings.
Chicken is a staple at our house so I am always on the lookout for new chicken recipes. I was reading through some cookbooks the other day and found this recipe. It’s easy and very good.
I did not cook it as long as directed since and the chicken I used was very thin so I baked for about 30 minutes total it was perfect. I also used fresh chives because I do not like dried chives at all and the fresh version is easy to find in grocery stores.
I found the recipe in a cookbook called Almost Heaven from the Junior League of Huntington, WV.
Chicken with Butter Chive Sauce
1/2 cup plain bread crumbs
2 tbsps grated Parmesan cheese
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp garlic powder
2 boneless, skinless chicken breasts
1/2 cup butter, melted and divided
1/2 cup white wine
2 tbsps snipped fresh chives
Preheat oven to 375º.
Combine bread crumbs, Parmesan cheese, and spices on a plate. Put 1/4 cup melted butter in a bowl. Dip chicken in the butter, then in the crumb mixture and place in a baking dish. Bake for 15 minutes.
Combine 1/4 cup melted butter, wine and chives in a small bowl. Pour over chicken and continue to bake for 15 more minutes or until chicken is cooked through and no longer pink. If your chicken is thick, it will take longer to cook.
Makes 2 servings.
I’ve been spending lots of time on Tasty Kitchen and found this delicious and easy recipe. Tasty Kitchen is affiliated with the Pioneer Woman and has tons of wonderful, user-submitted recipes so if you have some time, have a look!
This recipe is super easy and can be probably made up and on the table in 30 minutes.
Chicken and Farfalle Alfredo
12 ounces farfalle pasta (Bowties)
4 tbsps butter
2 boneless, skinless chicken breasts
salt and pepper to taste
2 cloves garlic, minced
3/4 cup white wine
1/2 cup half and half
3 tbsps heavy cream
chicken broth ~ may need of sauce becomes too thick
3/4 cup grated Parmesan cheese
2 tbsps fresh parsley, minced
Cook pasta according to pkg directions. Drain and set aside.
Salt and pepper chicken breasts on both sides. In a large skillet, heat 2 tbsps butter. Add the chicken breasts and cook until golden on both sides and cooked through so that no pink remains. Remove from the skillet and slice into thin strips. Set aside.
Add additional 2 tbsps butter to skillet and then add the minced garlic. Stir the garlic to avoid burning. If it burns, start over. Pour in the wine and let it bubble and reduce for 2 minutes. Add the half and half, cream, and extra salt and pepper, if desired. Whisk until all combined. Allow to heat up and thicken for a few minutes. If it gets too thick, use some chicken broth to thin.
When the sauce looks good, remove from the heat and add the Parmesan to the sauce then put the farfalle i right on top of it. Toss to combine. Add the chicken and continue tossing until it is all combined. If it’s too thick for oyur taste, add a bit of chicken broth to thin.
Adjust seasonings if needed. Top with the minced parsley and serve while hot.
I had some leftover and Mr. Meat Eater heated it up the next day and said it tasted just as good.
Makes 4 servings.
I found this recipe on Skinnytaste and it is so good you won’t know you’re eating a skinny version of cajun chicken pasta. The only thing I did differently was to use regular linguine instead of Dreamfields. I just cannot get used to Dreamfields so I’ll stick to the regular. I think whole wheat pasta would work, too, but whole grains bother my gout so I just stick to regular.
If you haven’t been to Skinnytaste ~ take a look!
Lighter Cajun Chicken Pasta
8 ozs uncooked linguine
1 lb chicken tenderloins
1 to 2 tsps Cajun seasoning ~ use more or less if you like
1 tbsp olive oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, thinly sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free, low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsps light cream cheese
fresh cracked black pepper
2 scallions, chopped
salt to taste
In a small blender, mix mix milk, flour, and cream cheese and set aside. Make sure all veggies are prepped. Season chicken tenderloins with Cajun seasoning, garlic powder and salt.
Prepare pasta in salted water according to the package.
Heat a large skillet over medium-high heat; spray with cooking spray and add half of the chicken. Cook until no pink remains and set aside on a plate. Repeat with the other half of chicken. Set all chicken aside.
Add olive oil to the skillet and reduce to medium; add bell pepper, onion, garlic to skillet and saute for 3-4 minutes.
Add mushrooms and tomatoes and saute for 3-4 minutes or until all veggies are tender. Season with 1/ tsp salt, garlic powder, and fresh black pepper.
Reduce the heat and add the chicken broth and pour in the cream cheese,flour/milk slurry and stir for about 2 minutes.
Place the chicken back in the skillet, adjust salt and Cajun seasoning if needed.
Add the linguine and toss to coat the linguine.
Sprinkle the green onions over the top and serve.
Makes 4-6 servings.
Yesterday I posted a recipe for chicken tacos that used a crockpot so today I am posting another version that uses grilled chicken. This recipe is a little spicy but not too bad ~ just go easy on the red pepper flakes if you don’t like spicy.
I mixed up the rub and dumped it in a ziplock bag, added the chicken and smooshed it around to cover the chicken. We had a thunderstorm when dinner time rolled around so I used my stove top grill pan to grill the chicken and it worked fine.
Grilled Chicken Tacos
2 tbsps chili powder
2 tbsps cumin
1 tbsp paprika
1/2 tsp red pepper flakes
1/4 tsp salt
1/8 tsp pepper
1 tbsp packed brown sugar
2 tbsps olive oil
2 1/2 lbs boneless, skinless chicken breasts, trimmed and pounded thin
16 soft taco size tortillas
Combine the chili powder, cumin, paprika, red pepper flakes, salt, pepper, and brown sugar in a small bowl. Mixture will look moist but will be crumbly.
Rub this mixture over all sides of the chicken breast and refrigerate for up to 1 day.
Grill chicken until thoroughly cooked and no pink remains. Let cool for 5 minutes and slice into thin strips.
Serve with warm tortillas and your favorite toppings.
Makes 6-8 servings
I love my crockpot! In the summer, it gets so hot here that using the crockpot makes so much sense. I found this recipe on Tasty Kitchen, which is affiliated with The Pioneer Woman. There are loads of great recipe there. I actually think this recipe was pinned on Pinterest and led me back to Tasty Kitchen but I couldn’t swear to it.
This recipe is super easy and it tastes great. I would think you could use the chicken for enchiladas, nachos, etc. I did not add the cream cheese or the cheddar to the crockpot so mine were not creamy. I prefer to put my cheese on separately.
Tomorrow I’ll be posting a recipe for grilled chicken tacos!
Slow Cooker Chicken Tacos
1 1/2 lbs boneless, skinless chicken breasts
8 oz can enchilada sauce
4 tsps taco seasoning
1/2 tsp hot sauce
1/4 tsp black pepper
2 ozs cream cheese
1 cup grated cheddar cheese
8 soft taco size flour tortillas
Place chicken in slow cooker and add the enchilada sauce, taco seasoning, hot sauce, and black pepper.
Cook on LOW for 5-7 hours or until chicken is easily shredded with 2 forks. After shredding, add in the cream cheese and cheddar cheese if using and cook until melted.
Serve with all your favorite taco toppings.
Makes 4 servings
Whew! I’m finally back! The wedding went off without a hitch but I have been under the weather since. I have no idea what is the matter but I haven’t cooked anything in awhile.
Here is my beautiful daughter at the reception:
We had a wonderful time but I’d be lying if I didn’t say I was happy I don’t have to think about it anymore! And, yes, her dress has pockets in it I’ll post more pictures as I go though them and when we get the pictures from the photographer.
This recipe is perfect for father’s day. Mr. Meat Eater loved them and I took a couple of bites and they were very good. I’m just not eating much these days. They are super easy to make and would be perfect for a party. I got the recipe in my email from Betty Crocker.
Bourbon and Beer BBQ Chicken Sliders
1 cup barbecue sauce
1 1/2 cups beer ~ use whatever you have
2 tbsps bourbon
1 tsp seasoned salt
1 tsp garlic-pepper blend
1/2 tsp ground mustard
1 to 2 tsps Buffalo Wing sauce
1 deli chicken, skin and bones removed and chicken shredded
12 slider buns
In a 2 quart saucepan, heat all the sauce ingredients over medium heat to boiling, stirring often. Reduce the heat to medium-low and let simmer for 20 minutes, stirring occasionally to prevent sticking and burning.
Place shredded chicken in a microwave safe bowl and heat for 1 to 2 minutes. When chicken in warmed, add it to the sauce and let simmer for a few minutes, stirring to coat the chicken.
Place about 1/3 cup on the bottom roll of the slicer rolls and top with the top bun.
Makes 12 sandwiches.