Chicken Enchilada Pasta Bake

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This recipe intrigued me.  It really is nothing like enchiladas except in the taste ~ and the taste is fantastic!

I found a couple of recipes for this dish and both were just a little different from the other but this particular recipe is the one I chose.  I did add a can of black beans just because I like them.   I did make my own enchilada sauce ~ recipe HERE! 

The recipe used up the entire jar of sauce I made so I remade it the next day so I could add some when I reheated it so the casserole wouldn’t totally dry out.  If you would prefer to use beef, I think it would work.

Chicken Enchilada Pasta Bake

Chicken Enchilada Pasta Bake

1 lb penne pasta, cooked and drained
1 tbsp olive oil
1 whole red onion, chopped
2 bell peppers, chopped
2 cups cooked, chopped chicken
1 (8 oz) can petite diced tomatoes with chilis
1 pkg taco seasoning or use your own taco mix ~ I used HOT
1 can black beans, drained and rinsed
salt and pepper to taste
2 can red enchilada sauce ~ or use THIS RECIPE
2 cups shredded cheddar/monterey jack cheese
1/4 cup thinly sliced green onions, for garnish
optional toppings like avocado, fresh, chopped tomatoes, sour cream, tortilla chips
etc.

Preheat oven to 350º.

Heat the olive oil in a large skillet. Saute the onions and peppers until soft. Add the chopped chicken, can of tomatoes, salt and pepper, black beans, and taco seasoning and heat through. Add in 1 cup of the enchilada sauce and 1 cup of the cheese and mix. Remove from heat and add in all the penne and mix thoroughly.

Spread 1/2 cup of the enchilada sauce over the bottom of a 9×13 baking dish. Spoon the pasta mixture over the top of the sauce. Pour the remaining sauce over the top and bake, covered, for 30 minutes.

Remove from oven and remove cover. Top with remaining 1 cup of cheese and return to oven, uncovered, to bake for another 5 minutes or until cheese is melted.

Top with your favorite toppings.

Makes 6 servings.

Chicken Enchilada Pasta Bake 2

Source:  Tasty Kitchen

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Parmesan Chicken Bake

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We like Parmesan chicken and this version is very easy and delicious.  I don’t see why you couldn’t make more of the chicken  if  you needed to using several pans and increasing the ingredient amounts accordingly.

Parmesan Chicken Bake

Parmesan Chicken Bake

1/2 cup butter
1 cup plain breadcrumbs
1/2 cup Parmesan cheese
2 cloves garlic, minced
salt and pepper, to taste
4 boneless, skinless chicken breasts

Preheat oven to 350º.

Melt the butter in a bowl and set aside. Mix the bread crumbs, Parmesan, garlic, and salt and pepper on a plate.

Dip chicken into butter, then into crumbs making sure to cover the chicken with the crumbs.

Put the chicken into a 9×13 baking dish and pour any leftover butter over the top.

Bake for 40 minutes or until the chicken is cooked through and no pink remains.

Makes 4 servings.

Source:  Adapted from Minnesota Heritage Cookbook

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Chicken Fajita Bowls

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Last week I was reminded of the chicken and steak rice bowls that Taco Bell used to have when I saw a recipe for steak rice bowls.  I never liked the steak bowls but I loved the chicken bowls.  So I took that recipe and changed it up to make chicken rice bowls.  They are reminiscent of the Taco Bell bowls but not the same ~ they are better!

This is the recipe that I used the homemade fajita seasoning.

Chicken Fajita Bowls @

Chicken Fajita Bowls

4 boneless, skinless chicken breasts, cut up into large dice
1 (4 oz) can diced green chilies
2 cloves garlic, minced
1/2 cup chicken broth
Homemade fajita seasoning, divided
2 tbsp canola oil
1 onion, thinly sliced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 pkg Spanish or Mexican rice, prepared ~ I used Old El Paso Spanish rice
1 can black beans, drained and rinsed
Favorite toppings ~ cheese, sour cream, guacamole, etc.

Place the chicken, chilies, garlic, chicken broth and 1 tbsp of the fajita seasoning in a Ziplock and marinate in the refrigerator for 1 hour or longer. Mine went about 4 hours.

Right before starting to cook the chicken, prepare the rice mix.

Heat the canola oil in a large skillet.

Being very careful not to lose the contents of the Ziplock, drain some of the chicken broth from the bag. Empty the bag into the heated canola oil. Stir until the chicken is cooked through. Add the rest of the fajita mix, onions, and both colors of peppers. Saute until the vegetables are tender.

Mix the hot rice with the drained and rinsed black beans (the heat of the rice will warm up the beans so no need to heat the beans) and put a couple spoonfuls in the bottom of your bowl. Top with chicken fajita mixture. Add your favorite toppings.

Makes 4 servings.

Chicken Fajita Bowls

Source:  Adapted from Favorite Family Recipes

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Sticky Garlic Wings

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Not only are these wings delicious but they are STICKY!  Have some wet wipes nearby if you are serving these for a party or get-together.

I felt bad not making anything special for the Super Bowl yesterday so I decided to make these for lunch on Super Bowl Sunday.  They do take awhile to cook so be prepared but they are very easy to make so give them a try!

Sticky Garlic Wings

Sticky Garlic Wings

24 chicken drumettes
3/4 cup packed brown sugar
6 cloves garlic, minced
1 tsp minced fresh ginger root
2 1/2 cups water
5 tbsps honey
1/4 cup soy sauce
3 tbsps cornstarch
3/4 cup water

Preheat oven to 375º.

Cover a baking sheet with foil and arrange the wings in a single layer and bake until crisp ~ 35-45 minutes. Transfer the wings to a baking dish. I used a foil baking pan so I could throw the whole thing out.

While the wings are baking, mix the brown sugar, garlic, ginger, 2 1/2 cups water, honey, and soy sauce in a saucepan over medium high heat. Bring to a boil. Be careful here because it will boil over if you don’t keep an eye on it. Once it boils, whisk the cornstarch and 3/4 cup water together and pour into the brown sugar mixture. Boil gently until the sauce is thickened.

Pour the sauce over the wings in the baking dish making sure to coat all the wings. Return to oven and bake for 20-25 minutes longer until the sauce is bubbly and wings are cooked through.

Makes 24 wings.

Sticky Garlic Wings 2

Source:  Sticky Garlic Wings

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Chipotle Chicken Chili

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Day 4 of super bowl food!

Another recipe from the Pioneer Woman.  This is an awesome recipe!  At first I was afraid it would be too spicy with three chipotles in it but it really isn’t.  I don’t like things too spicy and I was fine with this.  If you think it’s going to be too spicy, just use one or two instead of the three.

Plan ahead as the chili simmers for an hour and it takes a bit of time to put it together.

Since I didn’t change a thing in this recipe, I’m going to link to it on the Pioneer Woman site instead of typing it all out…I’m basically lazy.

Chipotle Chicken Chili

Source:  The Pioneer Woman’s Chipotle Chicken Chili

Chicken Taco Layered Salad

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I found this recipe many years ago in a favorite community cookbook.  I made it a few times until Mr. Meat Eater told me he didn’t like it.  He does not like avocado OR bacon mixed in recipes.  Bacon for breakfast or in a BLT is fine but anywhere else is not.  He will just never like avocado.  I do have another dressing that he loves that has avocado in it and he will not believe me that it is in there.  I just make sure he is not around when I make the dressing and continue to serve it.

This is an easy recipe to make ~ just a bit time consuming.  I usually use shredded taco cheese for a little extra spice but all I had was cheddar and it was fine.  This is one of those salads that really is kind of blah the next day so it’s best if it gets eaten the day you make it.  The dressing can be made several hours before serving.

Chicken Taco Layered Salad

Chicken Taco Layered Salad

Dressing:
1 medium avocado
1 tbsp fresh lemon juice
1/2 cup sour cream
1/4 cup vegetable oil
1 clove garlic, minced
1/2 tsp sugar
1/2 tsp chili powder
1/4 tsp salt
couple of shakes of Tabasco ~ use more if you want it spicy

Salad:
1/2 head lettuce, shredded ~ I used an entire bag of spring mix
2 cups cooked chicken, cut in cubes
1 tomato, chopped
1/4 cup green onions, thinly sliced
8 slices bacon, cooked and crumbled ~ I cut up the bacon before cooking
1 cup shredded taco or cheddar cheese
1 cup crushed tortilla chips

In a blender or food processor, mix all the dressing ingredients together until they are smooth. Keep in the refrigerator until ready to use.

Layer salad ingredients in a trifle dish or other glass bowl in the order given in the recipe ~ starting with lettuce and ending with the cheese.  Spread the dressing over the top, covering completely. Sprinkle with crushed tortilla chips.

Serve.

Makes 4-6 servings.

Source:  Simple Elegance

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Caesar Chicken Pasta

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I really like the flavor of Caesar dressing so I will almost always try recipes that use it.  sometimes they work and sometimes they don’t.  This time it worked great!

This recipe is very easy and can be made at the last minute.  My changes are listed in the ingredients.

Caesar Pasta

Caesar Pasta 1

Caesar Chicken Pasta

2 thin skinless, boneless chicken breast halves, sliced in strips
1 (8 oz) bottle Caesar dressing, divided ~ I used light
2 green onions, thinly sliced
1 (10 oz) pkg frozen sugar snap peas ~ i put in microwave for a minute so they would cook faster in the pan
1 carrot, thinly sliced
1 cup fresh spinach, torn ~ I used whole baby spinach
8 oz farfalle (Bowtie) pasta, cooked

In a large skillet, saute chicken in 3 tbsps Caesar dressing until almost done ~  I added a couple more tbsps dressing as it was cooking. Add green onions, peas and carrots to the chicken in the skillet and cook, stirring occasionally, until veggies are crisp tender or to your liking. Add spinach and cook until it wilts ~ about 2 minutes or so. Toss with the cooked pasta and pour a few tbsps over all while mixing.

Serve with extra Caesar dressing.

Makes 2-3 servings.

Recipe from the cookbook  It All Begins with Breakfast…

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Cinco De Mayo Chicken Enchiladas #2

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Don’t forget to comment for a chance to win a Keurig ~ just click here to read the details!

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 1

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.

Chicken Enchiladas 2

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Spicy BBQ Chicken Wings from Game Day Fan Fare

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Don’t forget that I am giving away a copy of Gooseberry Patch’s Game Day Fan Fare:

game day

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!

BBQ Wings 1

BBQ Wings 2

 

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.

BBQ Wings 3

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Emeril’s Roasted Asian-Style Chicken Wings

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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.

Chicken Wings 1

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.

Chicken Wings 2

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