Teriyaki Chicken Burgers with Piña Colada Sauce

Two of my favorite "take out" foods I love (and prefer) to make at home are pizza and hamburgers. Pizza, obvs, because I can put whatever crazy toppings I want, not just pepperoni and cheese.  Hamburgers because, hello, PRETZEL BUNS!!  No seriously, they are the bomb.  I discovered them at Costco last year and now it's the only thing I use for my homemade burgers. Actually I think the taste of a homemade burger far surpasses that of anything you'd get at a fast food joint.  And, I'm choosy about my ground beef and like to know where it comes from.  I have been using this recipe for years and I love it.  It's great to build on.

Buuuuut, I wanted to step outside the norm with this one, do chicken and amp up the flavors a bit.  The thought of this burger had me drooling and I could not wait to make it. It was seriously delish, maybe not something for a quick weeknight dinner, but definitely something to plan for the weekend!

While these burgers are fabulous with the pretzel buns, they are not necessary, you can use any ol' bun you'd like.  And the teriyaki sauce I used was thicker like a glaze or dipping sauce.


Teriyaki Chicken Burgers with Piña Colada Sauce

for the burgers:
1 1/2 lbs. ground chicken
2 Tbsp. onion, finely diced
1/4 cup chopped cilantro
2 cloves garlic
2 tsp. jalapeño, finely diced
1/2 cup panko bread crumbs
1 egg
1 tsp. salt
1/2 tsp. fresh ground pepper
3 Tbsp. teriyaki sauce

6 pretzel buns, sliced in half
6 slices colby jack cheese
6 slices cooked bacon
6 slices fresh pineapple (core intact)
extra teriyaki sauce

for the piña colada sauce:
1/2 cup fresh pineapple chunks
2 Tbsp. cream of coconut
1/2 cup sour cream


In a bowl, gently mix the ground chicken with the rest of the burger ingredients. Make 6 patties.  Refrigerate about 30-60 minutes to help them firm up a bit, they will be very soft.

Prepare outdoor grill.  Place chicken patties as well as pineapple slices on the grill.  Grill chicken 4-7 minutes each side.  Grill pineapple 2-4 minutes each side. *NOTE: Grilling the pineapple with the core intact helps it not fall apart while cooking.  Once removed and cooled, use a pairing knife to remove the core.

Meanwhile, puree pineapple chunks, cream of coconut and sour cream together for the piña colada sauce.  Pour into bowl or squeeze bottle for serving.

Remove burgers from grill once done cooking; place a slice of cheese on each patty to melt. Turn heat down on grill and place buns, cut side down, to toast up a bit. Just keep an eye on them, it should only take a minute or two.

To assemble burgers, spread a spoonful of teriyaki sauce on each half of the bun.  Next, spread the piña colada sauce, add a patty, slice of pineapple and bacon and top with the lid. 

Enjoy every last bite!  It's worth it!

Skinny Zuppa Toscana

I know that really the "official" start of winter was only like a month ago but seriously, this winter is already dr...a....g..g....i...n...g!  It's been the coldest and snowiest we've had in Utah for a LONG time. Needless to say, I'm always looking for something to warm me up.  I walk around the house in warm fluffy socks, slippers and a jacket and always drinking some warm tea.  I'm also always looking for warm comfort food to get me through the nights.

 It's been a while since I've had Olive Garden's Zuppa Toscana. In fact I don't know if I've ever eaten it at the restaurant, my husband and I swore it off years ago.  I enjoy the soup but the original is not so calorie friendly, with all the potatoes, pork sausage and heavy cream.  I was so happy to find a recipe that is not only much more healthy but exploding with flavor.  This soup doesn't miss a beat and satisfies every warm comfort food craving I had. 

Skinny Zuppa Toscana
1 lb. Italian chicken sausage
1/2 onion, diced
3 garlic cloves, minced
1 medium head of cauliflower, chopped in to bite-sized pieces
3 small russet potatoes, peeled and small-diced
4 cups chicken stock
1 1/2 cups cashew milk
4 cups fresh kale, thinly sliced
1/4 cup fresh grated parmesan
salt and pepper, to taste
1/2 tsp. red pepper flakes

Heat a drizzle of olive oil in a frying pan over medium heat.  Remove sausage from casings and add to frying pan along with onions. Cook until sausage is no longer raw and both sausage and onions are light golden brown.  Toss in the garlic the last 60 seconds.  Remove from pan and set aside. 

Bring chicken stock to a boil in a stock pot, then add cauliflower and potatoes.  Cook until tender; about 5-8 minutes.  Using a slotted spoon, remove half of the cauliflower and potatoes and puree in a blender with a little stock.  Return to pot. 

Add turkey, onions and garlic back to the pot as well the kale, parmesan, milk and red pepper flakes.  Heat through, until the cheese is melted, making sure not to boil.  Taste for seasoning then add salt and pepper, to taste.  Serve immediately.


SOURCE: Adapted from With Salt & Wit

Roasted Green Pozole with Chicken

Mmmm, fall is in the air.  I'm extatic!  Time to start baking everything with pumpkin, drinking hot chocolate every night and making gobs of soup! I LOVE soup.  My kids pretty much only like the homemade tomato or taco soup variety but we may have to do something about that soon.

Pozole, also spelled Posole, is right up there as one of my favorite soups. This is my third and definitely my favorite posole on the blog (see here and here for the others).  Pozole is a traditional Mexican soup using a rich brothy base with meat, usually pork or chicken, garnishes such as cabbage, salsa, lemon or lime, and it's staple: maize, or hominy.  There is also the red variety made with tomatoes and the green variety, made with tomatillos and peppers. If you can't tell by the color, this posole is verde!

This soup gets it's start by roasting the vegetables, giving it that little bit of smokiness.  Then while it's simmering away with the broth and chicken, you can prep your garnishes. The garnishes are almost my favorite part, they really brighten up the soup and give it a fresh element that is not only eye appealing but mouth appealing too!

Roasted Green Pozole with Chicken
1/2 cup roasted, salted pepitas (green pumpkin seeds), plus more for garnish
1 tsp. cumin seeds, toasted
olive oil
3/4-1 lb. tomatillos, peeled and quartered
3 garlic cloves, whole and peeled
1 small onion, peeled and quartered
1 jalapeño, halved and seeded
1/2 cup cilantro, chopped
1 tsp. salt
1 tsp. dried oregano
3-4 cups chicken broth (homemade preferred)
4 boneless, skinless chicken thighs*
1 24-oz can hominy, drained

Garnishes:
roasted, salted pepitas
cilantro
avocado
thinly sliced radish
thinly sliced cabbage
fresh lime
crumbled cojita cheese (or similar) 

*Note: I used bone-in, skin-on chicken thighs, just removed the skin before cooking. Either way works fine.

Preheat oven to 500 degrees F. Place tomatillos, garlic, onion and jalapeno on a baking sheet and drizzle with olive oil.  Sprinkle with salt and pepper and toss with your fingers.  Bake about 15 minutes or until veggies begin to char.

 While veggies are roasting, toast the cumin seeds in a small frying pan over medium-high heat until they become fragrant; 2-3 minutes.  Grind pepitas and cumin seeds in a spice grinder until finely ground, set aside.

Drizzle olive oil in the bottom of a dutch oven and heat over medium high heat.  Add chicken and cook a minute or two on each side then remove and set aside on a plate. 

Once veggies are done roasting, cool slightly and slide everything into a blender jar. Add half the cilantro, the salt and blend until desired consistency.  Add another little drizzle of olive oil to the dutch oven then pour in the contents of the blender.  Bring to a simmer, stirring frequently and scraping off the brown bits from the bottom. Add chicken broth, ground pepitas and cumin, oregano and hominy.  Stir to combine.  Gently place the chicken thighs in the pot and simmer, uncovered, about 20 minutes.  Taste for seasonings and adjust as necessary.

Serve warm with desired garnishes.



SOURCE: Adapted from Not Without Salt

Jambalaya

I had no idea what Jambalaya was until my parents moved to Georgia when I went to college.  It's a southern dish that's typically a mash-up of rice, meat (chicken, andouille sausage and shrimp), veggies, spices and chicken stock.  It's kind of like a Spanish paella, only southern-style.

While living in Georgia my mom got this recipe from a friend for Quick Chicken Jambalaya.  It was my first and pretty much only experience with jambalaya and we made it and loved it for years.  It's super easy and yummy and not too spicy.  After getting into cooking more and wanting to branch out I started looking for jambalaya recipes that were a little more authentic.  My sister pointed me in the direction of this recipe and we have really loved it.  It's so full of flavor and just the right level of heat for my taste (although may be a little spicy for the kiddos). It's also great because once everything is chopped and ready to go, you can throw it together in a jiffy!

Jambalaya
olive oil
1 rib of celery, small-diced
1/2 onion, small-diced
1/2 orange pepper, chopped
1/2 green pepper, chopped
1/2 yellow pepper, chopped
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic, minced
1 chicken breast, cut into bite-sized pieces
1/2 lb. andouille sausage, sliced
1 1/4 cups chicken stock
1 14 oz. can diced tomatoes
3/4 cup uncooked rice
1 Tbsp. Creole or Cajun seasoning (Zeus or Tony Cachere's are good or a homemade blend)
1 bay leaf
1/2 tsp. dried thyme
pinch of cayenne pepper
1/2 lb. raw shrimp, peeled and deveined (I omitted this and just added an extra chicken breast)

garnishes: chopped green onion, parsley or cilantro


Heat a drizzle of oil in a large sauté pan over medium-high heat. Add celery, onion and peppers and sauté about 4 minutes.  Add garlic and sauté another minute.  Add another drizzle of olive oil, of necessary, and add chicken to the pan.  Sauté a couple minutes until about half-cooked.  Add the sausage, tomatoes, rice, stock, Creole seasoning, bay leaf, thyme and cayenne.  Stir together and bring to a boil.  Reduce heat and, cover, and simmer for 20-25 minutes, or until rice is cooked.

Once rice is tender stir in the shrimp to combine. Continue to simmer until shrimp is fully cooked.  Remove from heat. Remove bay leaf and check for seasoning.  Add more Creole seasoning, salt and pepper, as desired.

Serve warm with choice of garnish.


**Note: I halved the original recipe because I didn't think my kids would eat it and I didn't want to have tons of leftovers. To make original recipe, double everything except the chicken stock and tomatoes.  Still use 1 can of tomatoes and use 3 cups chicken stock.


SOURCE: Gimme Some Oven

Pesto Chicken Bacon Ranch Taquitos

Man oh man, when I first started making taquitos, my kids could not get enough of them!  Especially my oldest daughter.  I make the same ones every time (these Chili-Lime Taquitos) because they don't like to branch out much.  Much to my chagrin, but kids will be kids right!  So, I thought it was high time to switch it out.

Adding bacon and ranch was a no-brainer, where the kids are concerned, and hey, us adults too.  I mean really, who doesn't love THAT? These are super simple, with just a few ingredients, to throw together and they whip up real quick. I can even make them on a busy weeknight!  I prefer to use the uncooked tortillas because you don't have to cook them beforehand and they taste MUCH better!


Pesto Chicken Bacon Ranch Taquitos

4 chicken breasts

1 ranch seasoning packet

4 Tbsp. basil pesto, divided

1/4-1/2 cup chicken broth

1 cup mozzarella cheese, shredded

1/2 lb. bacon, cooked and crumbled

uncooked flour tortillas 

Place chicken, contents of the ranch seasoning packet, 2 tablespoons of the pesto and chicken broth into a crockpot. Cook on low for 4-6 hours or until chicken easily shreds.  Remove chicken to a large tray or cookie sheet and cool enough to be able to handle it.  Shred chicken and return it to the crock pot.  Add the remaining pesto, mozzarella and bacon and stir until combined. 

*Note: Don't discard juices when initially taking chicken out of the crockpot.  Once chicken is shredded and added back in, it will soak up most of the juice.  If there is a lot of excess, remove some, leaving enough remaining to keep the chicken moist. 

Preheat oven to 425 degrees F. Line a cookie sheet with a silicone baking mat.

Depending on size of tortilla, scoop a scant 1/4 cup of the chicken mixture onto the tortilla and spread it out close to one end of the tortilla.  Roll it up and place it seam side down on prepared baking sheet.  Repeat until all the filling is gone.

If you have an olive oil spritzer, spritz the tops of each of the tortillas with olive oil.  Otherwise you can use a pastry brush to brush with olive oil. Sprinkle a pinch of coarse salt over the top of each one.  Bake for about 15 minutes, or until tops are lightly golden. Serve warm with ranch dip or sour cream.

Marsala Chicken Mushroom and Barley Stew

Mmmmm....MAR.....SA.......LA......! Love that word.  Love the flavor even more.  I swoon at dishes that are infused with marsala.  Every time I see a recipe for Chicken Marsala, I think to myself, I'm going to make that "FOR REAL" this time. And then, of course, it gets put off until I completely forget about it...again.

I had Chicken Marsala once at the Olive Garden a very looooong time ago and I completely fell in love with it. Tried to make it at home a time or two and it didn't  really seem to fit the bill. But that was also a very long time ago.  My skills have much improved since then.  I haven't come back to it since but I still love to reminisce about how much I loved that dish back then. Granted if I went back today and ate there again, I doubt I would be as enamored with the dish as I once was (we've kind of sworn off OG).

Anyway, this stew is kind of a mix between one of my favorite dishes, Chicken Marsala, and one of my husband's favorite dishes, Mushroom Barley Soup.  It all came about on a cold and rainy day, perfect day for soup if you ask me.  I wasn't  exactly sure how the two dishes would come together but it turned out to be a winner. My girls even gobbled it up and that doesn't happen much.


Marsala Chicken Mushroom and Barley Stew
6 boneless skinless chicken thighs
olive oil
1/2 onion, diced
8 oz cremini mushrooms, chopped
2 cloves garlic
1 cup marsala cooking wine
4 cups chicken broth
1 tsp. dried basil
1 tsp. sea salt
1/2 tsp. fresh ground black pepper
1 cup quick cooking barley
fresh herbs for garnish, such as basil, or parsley



In a large pot, heat a couple drizzles of olive oil over medium high heat.  Add chicken thighs and brown on each side; about 2 minutes per side.  Work in batches if your pot is not big enough to hold all of the thighs at once.  Remove chicken to a platter.  Reduce heat to medium.  Add another drizzle of oil, if necessary, and add onions and mushrooms to the pot.  Cook until onions are translucent and tender.  Add garlic and cook another minute.  Add chicken back in, then add wine, broth, dried basil, salt and pepper.  Reduce heat to a simmer, cover and cook 10 minutes.  Add barley and cook another 15 minutes.

Ladle warm soup into bowls, garnish with fresh herbs and serve.

Grilled Citrus Chicken

What is your favorite thing to do on vacation?  Don't laugh but mine is to watch Food Network since we don't have cable.  We even sat and watched it on our honeymoon because back then we didn't even have TV! No Netflix, no HULU, nothing.  The last time we stayed in a hotel it wasn't really a vacation, it was actually a funeral, but we were in a hotel nonetheless and it had cable and a pool and we were all pretty thrilled to be out of our element for just a little bit.

While we didn't actually spend much time in the hotel I was able to catch a few glimpses of one of Guy Fieri's shows while I was getting ready. He was making citrus chicken and it looked so delicious with lots of fresh herbs and citrus juice and zest.  I couldn't wait to get home and make a go of it with my own twist. 

I thought of my dad and my husband while making this because they have the same complaint about eating a big piece of meat, particularly chicken; there's not much flavor.  So, I was bound and determined to make it right and get bursting flavor all throughout it.  I think I scored pretty well, hubby liked it!  The key is to use chicken thighs and give it enough time to marinate.  With spring just around the corner and grilling season upon us, you'll want to give this a try.


Grilled Citrus Chicken
for the marinade:
6 bone-in chicken thighs, skins removed
juice and zest of 1 orange
juice of 1 lemon
juice of 1 lime
1 clove garlic, minced
2 Tbsp. olive oil
2 Tbsp. fresh basil, chopped
2 Tbsp. fresh mint, chopped
1 Tbsp. minced onion
1 Tbsp. white balsamic vinegar
1/2 tsp. salt
few cracks of fresh ground black pepper

for the glaze:
1 Tbsp. olive oil
1 Tbsp. minced onion
1 tsp. fresh ginger, grated or minced
1 Tbsp. white balsamic vinegar
1/4 cup jalapeno jelly
1/4 cup sweet chili sauce
reserved marinade

In a mixing bowl, combine all marinade ingredients, except chicken.  Whisk together.  Pour into a gallon ziploc bag, add chicken and refrigerate about 6-8 hours, up to overnight.

Remove chicken from marinade, reserving remaining marinade for glaze.

Heat 1 tablespoon olive oil in small saucepan over medium-high heat.  Add onion and ginger and saute about 2-3 minute.  Add remaining ingredients and bring to a boil.  Reduce heat and let simmer 5-10 minutes.  Depending on how thick your jelly is will help you determine cook time.  Mine was homemade and pretty thick so I didn't simmer it long.  If it is thinner, opt for the longer cook time.

Preheat outdoor grill.  Lay chicken on grill and baste with glaze.  Cook about 6 minutes.  Flip, baste other side and cook another 6-7 minutes.  Remove chicken from grill and allow to rest at least 5 minutes before serving. Serve warm.


SOURCE: Adapted from Guy Fieri

Chili-Lime Chicken Taquitos

 

I seriously can't believe I have not posted about these taquitos until now.  They have become the number one thing requested for dinner lately.  I don't even know how I stumbled upon making them the first time around, but they were a HUGE hit from the get-go.  After that my oldest daughter has consistently asked to have them for dinner about once a week.  Thankfully they are so quick and easy to throw together and just take a few simple ingredients; you're sure to have most of them on hand.

Chili-Lime Chicken Taquitos

3 cups shredded cooked chicken

1 Tbsp. chili powder

juice of 1 lime

1/4 cup chopped cilantro

1 cup shredded Monterrey Jack cheese (mozzarella or Mexican blend  is good too)

salt and pepper 

uncooked flour tortillas

sour cream

guacamole

salsa

Cook chicken using your preferred method.  For a quick and easy method, add uncooked chicken to a pot with 3 cups water, 1/4 tsp. salt, 8 black peppercorns, half an onion, quartered, and a bay leaf.  Bring to a boil, reduce heat and cover.  Cook 20 minutes or until done.  Remove from pot, cool and shred.

 

Add shredded chicken,  chili powder,  lime juice and cilantro to a large skillet.  Gently warm over medium heat.  Stir and taste for seasoning.  Add salt and pepper as necessary.  Stir in cheese and remove from heat.

Lay out one uncooked tortilla at a time.  Place 3-4 tablespoons of filling along one end, pushing it out to the edges.  Roll up and place seam side down on a baking sheet.  Continue with remaining filling and tortillas.  Make sure you leave a little space in between each taquito so they will be cooked all around.  Using a pastry brush, lightly brush olive oil over the tops of each taquito (you could also use an olive oil spritzer).  Sprinkle a pinch of coarse salt over each.

Preheat oven to 425 degrees F.  Bake taquitos about 15 minutes or until tops are lightly golden.  Serve warm, with your choice of guacamole, salsa or sour cream. 

Lemon Chicken and Orzo Soup

Wow,  last week was such a doozie!! Everyone was sick at my house, except my hubby.  My first-grader did not go a day of school and my preschooler missed 2 out of 3 days of her school.  I think I was in my pajamas most of that time, maybe only venturing out three whole times, only once doing my hair and makeup (sorry neighbors who had to see that, just keeping it real for ya!).

After so many days of nursing my sick ones (and my sick self) back to health all I wanted was a big ol' bowl of chicken soup.  Duh, I don't know why I didn't make it in the beginning of the week, then I could have eaten on it that whole time and not had to make a single other thing, haha!

As I stared at my big bag of lemons on the counter I remembered this soup that I had been wanting to make for years.  I mean, like it's been bookmarked in my Cooking Light Cook Book for I don't know how long; I don't know what the heck the hold up was.  

This soup is just as delicious and comforting as it looks and really is a cinch to throw together; even when you're sick!!


Lemon Chicken and Orzo Soup
olive oil
1/2 medium onion, diced
2 carrots, peeled and diced
1 rib celery, diced
3 cloves garlic, minced
4 chicken thighs, skins removed
1/2 cup white cooking wine
6 cups chicken stock
zest and juice of 2 lemons
1 tsp. dried oregano
1 bay leaf
1 cup orzo pasta
1/4 cup fresh parsley, chopped
salt and pepper to taste

In a large stockpot, heat a small drizzle of olive oil over medium-high heat.  Add chicken thighs and cook about 3-4 minutes per side; remove to a plate.  Reduce heat to medium and heat another tablespoon or so of olive oil.  Add onion, carrot and celery.  Cook 5-7 minutes or until onion is tender and translucent.  Add garlic and cook 30-60 seconds.  Add cooking wine and deglaze the pan, letting it cook about a minute or two.

Return chicken back to pot, along with the stock, lemon juice and zest, oregano and bay leaf.  Bring to a boil, reduce to a simmer and cook about 15 minutes, or until chicken is cooked through.  Remove chicken from pot and bring stock back up to a boil.  Add orzo pasta and cook about 6-8 minutes.

Allow chicken to cool just long enough that it can be handled, then shred it.  Once orzo is finished cooking, add the shredded chicken back in, keeping the soup on the burner until heated through.  Remove soup from burner, take out bay leaf and stir in chopped parsley.  Taste for seasoning and add salt and pepper as desired.

Serve warm.  Store leftovers in an airtight container in the refrigerator for about 5 days.  Soup will thicken upon cooling and the orzo will start soaking up the liquid.  When reheating soup, just add a little extra water.

Chicken Fajitas

Ohhhh!  I forgot how much I LOVE fajitas. I love ordering them in restaurants where they come sizzling to the table in their own personal skillets, warm tortillas on the side.  Then topping them with a healthy dose of guac and sour cream, maybe even some fresh pico de gallo.  MMM! My mouth is watering just thinking about it. 

Fajitas can be pretty versatile and generic, so getting the marinade right is key.  The marinade for these fajitas is delicious and bursting with flavor!  I got the recipe from my sister ages ago and our families just love them.


Chicken Fajitas
for the marinade:
juice of 1 lime
1/3 cup water
2 Tbsp. oil
2 cloves garlic, minced
1 1/2 tsp. salt
3 tsp. red wine vinegar
2 tsp. soy sauce
1/2 tsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. liquid smoke
1/4 tsp. ground black pepper
pinch of onion powder

for the fajitas:
1 1/2 lbs chicken breasts (about 2-3), butterflied
1 small onion, julienned
3 colored peppers, julienned
8 oz. mushrooms, sliced
1 tsp. soy sauce
juice of half a lime
salt & pepper
6-8 8-inch flour tortillas

Garnishes:
sliced avocado
guacamole
sour cream
diced tomatoes

In a mixing bowl, whisk together marinade ingredients.  Pour into shallow baking dish, add chicken and cover with plastic wrap or place marinade and chicken in a zip top bag, pushing out the air as you seal it.  Refrigerate and let marinate for 2-3 hours.

When you're ready to prepare the fajitas, chop and gather veggies and preheat either indoor grill pan or outdoor grill.  Remove chicken from marinade and place on the grill*. Cook until no longer pink, about 3 minutes per side.  Remove from heat and let sit for about 5 minutes. Slice.

While chicken is cooking, heat a large saute pan with a tablespoon of olive oil.  Add onions and mushrooms and saute about 4-5 minutes, then add peppers and soy sauce and continue cooking until peppers are crisp tender.  Remove from heat, squeeze lime juice over the top and salt and pepper, to taste.

To serve, place chicken and veggies in a warm tortilla and top with garnishes of choice.

*Alternately you can slice the chicken before it's cooked and marinate it, then saute it in a frying pan before you cook the veggies.

Stacked Chicken Enchiladas with Roatsted Tomatillo Salsa

The first time I made these, it was kind of a last minute deal, I just threw them together really and they turned out much better than I imagined.  I think I had originally planned on grilled chicken or something that night but forgot to defrost the chicken in time so had to do it in the microwave.  Well, I must have forgotten to decrease the power because before I knew it the chicken was poaching in it's own juices!!  Argh!

So, some quick thinking led me to my very last jar of bottled tomatillo salsa, some tortillas in the freezer and a few other fixings I found in the fridge.  I thought it would be edible at best but to my surprise my husband and I really enjoyed it and stacking the enchiladas this way made them fun to eat. 

This time around I was actually prepared for this meal and had a few extras I didn't have last time.  You're sure to love it!



Stacked Chicken Enchiladas with Roasted Tomatillo Salsa
serves about 8 (1 serving: half a stack)
 
for the salsa:
1 lb tomatillos, husked, rinsed and halved or quartered
3-4 garlic cloves, skins on
small onion, quartered
1 jalapeno pepper, halved and seeded
1-2 anaheim peppers, halved and seeded
olive oil
salt and pepper
half a bunch of cilantro
juice of a lime

for the chicken:
2 chicken breasts
1 cup chicken broth

for the filling:
1 can black beans, drained and rinsed (or about 2 cups cooked beans)
1 cup frozen corn
1 cup monterey jack cheese, shredded

remaining ingredients and garnishes:
12 corn tortillas
chopped cilantro
avocado, diced or sliced
caramelized onion
monterey jack cheese


Preheat oven to 500 degrees F. Line a cookie sheet with foil and.  Put tomatillos, garlic, onion and peppers on the sheet.  Drizzle with olive oil and sprinkle with salt and pepper.  Toss to coat.  Bake for about 15-20 minutes or until the tomatillos begin to char.  Remove from oven and cool slightly.  Slip garlic from the skins and add it, along with the rest of the roasted veggies, to a blender or food processor.  Add cilantro and lime juice.  Blend until desired consistency.  Taste for seasoning and adjust as necessary.  Set aside.

While veggies are cooking, cook chicken. In a Dutch oven or a pot with a lid, add chicken and chicken broth.  Bring to a boil.  Reduce heat to medium, cover with lid and cook about 30 minutes.  Remove and cool slightly then shred with a fork. Return chicken to broth and add about 1/2 cup of the tomatillo salsa.  Add beans and corn and let simmer on low for about 5 minutes, or until heated through.  Remove from heat, add 1 cup cheese and stir to combine.

*If you want caramelized onion, start it while the chicken and veggies cook.  Slice 1 large onion and place in a large saute pan. Drizzle with a little olive oil and cook over medium heat until onions are soft and brown; about 15-20 minutes.

Reduce oven temperature to 350 degrees F. 

To assemble enchiladas, line a cookie sheet with a slipat or spray with cooking spray.  Lay out 4 tortillas layer with about 1/3 cup chicken mixture and another tablespoon or so of the tomatillo salsa.  Lay another tortilla, more chicken mixture and salsa.  Top with a final tortilla, a spoonful of salsa and a little extra cheese.  Place in oven and cook about 20 minutes or until cheese on top is bubbly and slightly browning.

Remove from oven and top with caramelized onion, cilantro and avocado.  Serve warm.

 

Michele's Notes:
-I actually made the salsa the night before which made dinner much quicker to throw together.  You can also do the chicken the night before as well to save time.
-I only made two stacks since we have many wee mouths in this house.  I saved the remaining chicken mixture and little bit of salsa I had left for a double duty meal the next night!!  I cooked about 6 oz. homestyle noodles in 6 cups chicken broth, then added the chicken and salsa and made a delicious soup.  


 SOURCE:  Salsa adapted from Our Best Bites

Grilled Greek Chicken

Wow, wow, wow!!! I will never look at Greek Chicken the same again.   When I see this picture I want to call it Chicken Bruschetta, but in Greek.  However, I don't speak Greek and wouldn't trust an online translation, so I'm calling it Greek Chicken...I know, original right? Believe me though, it's a party in your mouth!

The chicken is actually pretty simple and no-fuss, but what makes it amazing is the tomato salsa that tops it.  Now I've made plenty of tomato, cucumber and feta-type salads to go with our occasional Greek meal, but this one blows them away.  The key ingredient??? MINT! Oh, how lovely. 

Grilled Greek Chicken
for the chicken:
2 chicken breasts, butterflied
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
juice of a lemon
3-4 cloves garlic, minced
1 tsp. Dijon mustard
1 Tbsp. dried oregano
a pinch of salt and pepper

for the salad:
1 pint cherry tomatoes, halved
1/3-1/2 cup crumbled feta cheese
1/2 cup olives, halved (kalamata if you choose, I don't care for them)
1/2 cup mint leaves, chopped
1 Tbsp. olive oil
salt and pepper, to taste

For the marinade, whisk together olive oil, vinegar, lemon juice, garlic, mustard, oregano, salt and pepper.  Place chicken in a shallow dish and pour marinade over the top, turning to coat. Marinate on the counter up to 30 minutes if cooking the chicken right away.  Cover and marinate 3 hours, up to overnight otherwise.

For the salad, combine tomatoes, feta, olives and mint in a small salad bowl. Drizzle with olive oil, sprinkle with salt and pepper.  Toss to coat.  Set aside.

Preheat outdoor grill and cook chicken until no longer pink inside; about 4-5 minutes per side.  Place chicken on a serving platter and let it rest about 5 minutes.  Spoon salad mixture over the top. Serve warm.

SOURCE: Laa Loosh

Grilled Chicken with Balsamic Bell Peppers over Creamy Polenta

 

One of my favorite things about making dinner during the hot summer months is using the grill!  It's quick, easy and doesn't heat up the house.  The best thing about using the grill is how it makes whatever you're grilling taste absolutely fabulous. I cook whatever I can outside these days and I love it.

My kids are finally to the point where they actually like eating meat occasionally and I think they adored this chicken as much as I did.  The chicken is great with the peppers, but combined with the creamy polenta and it was over the top!

Grilled Chicken with Balsamic Peppers
for the chicken:
1/2 tsp. salt
3/4 teaspoon fennel seeds, crushed

1/4 tsp. freshly ground black pepper

1/4 tsp. garlic powder

1/4 tsp. dried oregano

2 Tbsp. olive oil

2 large skinless, boneless chicken breasts, butterflied

for the peppers:

3 cups thinly sliced red and yellow peppers

1/2 cup thinly sliced red onion

1 tsp. dried basil

1/2 cup chicken broth

1 Tbsp. balsamic vinegar 

 

for the polenta:

3/4 cup polenta (or coarse cornmeal; not instant)

3 cups water

1/3 cup heavy cream

1/2 cup freshly shredded parmesan cheese

 

Bring water to a boil in a medium saucepan.  Add salt and whisk in polenta. Reduce heat to low and stir polenta as it thickens. Depending on the grain of the polenta, it will thicken in about 15-25 minutes.

 

In a shallow dish, combine salt, fennel, pepper, garlic powder, oregano and olive oil.  Add chicken and toss to coat.  Set aside while the peppers are prepped.  Preheat outdoor grill and cook chicken until no longer pink; about 4-5 minutes per side.

 

Drizzle a tablespoon or so of olive oil into a frying pan.  Add bell peppers, onion and basil.  Saute about 3 minutes over medium-high heat.  Stir in broth, scraping pan to loosen browned bits.  Reduce heat and simmer about 5 minutes.  Increase heat to medium-high.  Stir in vinegar, a pinch of salt and pepper and cook another minute or two.

 

Once polenta is finished cooking, add in cream and cheese.  Add salt as necessary.

 

Divide polenta between 4 serving dishes.  On each place a piece of chicken, a spoonful of peppers and some of the liquid from the peppers.

 

 

SOURCE: Adapted from Cooking Light

Crispy Lemon-Basil and Parmesan Crusted Chicken

My kids have been such picky eaters lately, it's killing me!  Thankfully they do eat chicken because this is the BEST CHICKEN EVER!! This right here in front of you.  It comes together quickly, cooks quickly and tastes fabulous!  

I decided to use whole wheat bread crumbs here and used my own homemade bread.  I was a little leery that using my own bread to make the bread crumbs wouldn't get it crunchy enough, but I was wrong, thankfully, and it delivered. 

The chicken is simply flavored with lemon and fresh basil, the perfect flavors for summer.  I served it along side some herbed roasted potatoes and salad and everyone gobbled it down; you're sure to as well.

Crispy Lemon-Basil and Parmesan Crusted Chicken
2 chicken breasts, butterflied
2 cups whole wheat bread crumbs*
1/2 cup finely grated parmesan cheese
1 tsp. lemon zest
2 Tbsp. fresh basil, sliced
1 tsp. salt
1/2 tsp. fresh ground black pepper
flour, about 1/2 cup
1 egg, whisked

To make bread crumb mixture, combine bread crumbs, parmesan cheese, lemon zest, basil, salt and pepper.  Set up breading station first with a shallow dish of flour, next the egg and third the bread crumb mixture. Line a cookie sheet with foil and place a wire rack on top.  Preheat oven to 425 degrees F.

Dredge chicken, one piece at a time, in the flour shaking off any excess.  Next dip each piece in the egg and then lastly the bread crumb mixture.  Place the crusted chicken breasts on the wire rack.

Bake about 12-15 minutes depending on thickness of chicken.  Let chicken rest for 5 minutes before serving.


*To make your own whole wheat bread crumbs, take 2-3 thick slices of bread (enough for 2 cups)  and toast in toaster until well-toasted. Place in a small food processor and process until bread resembles breadcrumbs. 

Chicken Enchilada Pizza

By the time I get to Fridays I'm spent, totally and completely!  I leave pizza for the weekend because, HEY! it's Friday, it's the weekend! Let's have something fun and easy.  My girls ALWAYS choose cheese pizza, I just don't ask anymore.  One day, their taste buds will be a little more distinguished, ONE DAY!

Don't get me wrong, my cheese pizza is pretty dang good, especially when I make it on my garlic bread pizza dough (which I have yet to post), but I don't want to forever and always eat cheese pizza when I do eat it.  So, this is my latest installment of our adult pizzas.  It was really delicious, especially all that fresh on top and the zingy lime juice! If you don't like or want the chicken, it is easily swapped out for black beans and just as tasty. 


Chicken Enchilada Pizza
1 recipe Perfect Pizza Dough
Enchilada Sauce
1 chicken breast, cooked and shredded
1 - 1 1/2 cups Colby Jack cheese, shredded (or use half Cheddar and half Monterey Jack cheese)
Romaine Lettuce, thinly shredded; about 1 leaf
1-2 Tbsp. cilantro, chopped
Avocado, sliced
grape tomatoes, halved
fresh lime

Mix up pizza dough according  to directions and allow to rise. While dough is rising, cook the chicken, shred and set aside.  Also, make the enchilada sauce and strain as instructed. Add about half of the onion mixture and a couple tablespoons of the sauce to the shredded chicken and toss. 

Preheat oven (along with pizza stone if you are using one) to 450 degrees F.  Roll out dough and brush edges with olive oil.  Spread about 1/4 cup of the strained encilada sauce onto the dough.  Layer with about half of the cheese, then the chicken/onion mixture and top with the other half of the cheese.  Slide pizza onto hot baking stone (or inverted baking sheet) and bake for about 8-10 minutes, or until cheese has browned a bit and is bubbly.

While pizza is cooking, prepare the rest of the toppings; lettuce, cilantro, avocado and tomatoes.

Remove pizza from oven and allow to cool slightly.  Top with remaining toppings, then squeeze fresh lime juice all over pizza and serve.

*Use some remaining enchilada sauce for dipping, if desired, and the rest plus the onion mixture can be stored in the freezer for later use (more pizza yay!!!).

Chicken and Veggie Stir-Fry

Oh, I have been searching high and low for a good stir fry sauce.  My husband loves stir fry just about any way he can get it and I only like it if it has a good sauce...and lots of sauce too.  I've tried many, many different sauces only to be constantly disappointed and leaving my husband to eat all the leftovers becauses I just can't bring myself to!

Well, I don't know what it is about this combination of ingredients, but they're pretty great. Easy and tasty and makes plenty of sauce.

You can use whatever veggies are on hand, but I try to make sure I  have a few different colors going on so it's more pleasing to the eye (that definitely makes it taste better too). I also like to load up on the veggies so I just chop a bunch and throw them in a big bowl to cook.  Some of the amounts in the recipe below give a range in case you want more or less veggies.

Chicken and Veggie Stir-fry
for the stif-fry:
2 chicken beasts, cut into bite-sized pieces
1/2 bunch of asparagus, trimmed and sliced into 1-inch pieces
1 1/2 cups sugar snap peas, tips trimmed and cut in half or thirds
1-2 red bell peppers, diced
2 medium carrots, julienne
4-8 oz. mushrooms, chopped or sliced

for the sauce:
1/4 cup soy sauce
2 Tbsp. cooking sherry
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 tsp. sesame oil
2 tsp. cornstarch
2 shallots, sliced thin
2 cloves garlic, minced
1-inch piece ginger, peeled and minced
1/2 teaspoon red pepper flakes
Salt and pepper

Chop veggies and set them aside.  Slice chicken and place in large preheated frying pan.  Drizzle olive oil to coat the bottom of the pan and cook chicken until no longer pink.  Remove to a clean dish.  Wipe out pan, if necessary and add another drizzle of olive oil or water.  If you have more rather than less veggies you may want to cook them in two batches.  Saute veggies until crisp tender and are still bright in color.

While veggies are cooking, whisk together sauce ingredients and set next to the stovetop.

When all veggies are finished cooking, return cooked chicken back to the pan. Whisk sauce one last time, to mix in any cornstarch that may have settled to the bottom, and add it to the pan.  Cook until sauce is bubbly and has thickened; about 2-3 minutes. 



SOURCE: Adapted from The Kitchn
Remove from heat and serve with hot cooked rice.

Chicken Meatball Subs

This is one of the oldest recipes on the blog and I figured it was time for a facelift! Almost every time I ask my husband for help with the menu, he suggests making these meatball subs. Now I don't give in all the time, but this last time he suggested them they sounded irresistable!! I couldn't wait to make them again.

I have changed the way I prepare and serve the subs. Where I used to buy the big sub rolls and make huge meatballs, I now make my own smaller rolls, from this recipe, and much smaller meatballs. A smaller sub is still very filling but also leaves room on my plate for a nice big salad.



Chicken Meatball Subs
For the meatballs:
1 1/2 pounds ground chicken
1 Tbsp. grill seasoning blend (like Montreal)
1 large egg
1 cup finely grated Parmesan cheese
1/2 cup panko bread crumbs
1/4 cup chopped fresh basil leaves

For the sauce:
2 large cloves garlic, cracked from skin and split
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
1 cup chicken stock
salt and pepper to taste
8 to 10 leaves fresh basil, shredded, plus more for garnish
4-6 sub rolls
sliced provolone cheese


Preheat oven to 425 degrees F.

Place chicken in a bowl and season with grill seasoning. Add egg, parmesan, bread crumbs, and basil. Mix by using your hands and squishing it through your fingers until everything is incoroporated.

To make meatballs scoop out mixture with a muffin scoop and place on a baking sheet lined with a silicone baking mat. Flatten slightly (so they don't roll off your bun!) You could also use a cookie size scoop if you want smaller meatballs (say kid-size).

Bake meatballs about 15 minutes, until golden and firm.

While the meatballs bake, heat a medium skillet over medium heat. Add a good drizzle of olive oil and garlic and cook 5 minutes then remove the cloves. Add crushed red pepper flakes then tomatoes and stir in the chicken stock. Season the sauce with salt and pepper and simmer 10 minutes, adjust seasonings and stir in the basil.

Once meatballs are finished cooking, simmer them in the sauce a couple of minutes.

Cut sub rolls and lightly toast under broiler. Fill the toasted sub rolls with meatballs and sauce. Top each with a slice of provolone and return to broiler to melt the cheese until golden.  Garnish with extra basil, if desired and serve warm, with remaining sauce, for dipping.


My Notes:
-I don't usually buy ground chicken, but make my own. Simply cut your chicken breasts in thirds or fourths and put them in a food processor fitted with a chopper blade and chop until "ground."
-I use my homemade burger bun recipe to make to make the sub rolls. I use about 3 ounce balls of dough and shape them long like a hot dog bun.


SOURCE: Rachael Ray

Buffalo Chicken Dip

I'm not a huge football fan.  Not because I don't enjoy watching it or love the "rush" of the game, but because we haven't been able to watch sports on T.V. for years since we don't have cable anymore.  And gone are those college days when my hubby and I actually attended sports events.  But after I had kids I became such a home body...I know I'm kinda boring.  But I do love food and I love to feed people!!!

With the Super Bowl coming up next Sunday, you're going to need something under your belt to feed a crowd.  Not only is this SUPER tasty but SUPER easy as well.  I have made it so many times for my husband's work parties and there is NEVER any left.  If you love buffalo-flavored anything, you're doing to die when you taste this dip.  Don't leave it off your Super Bowl Menu!!  Your guests will thank you and will be begging you for more!


Buffalo Chicken Dip
makes about 4 cups

8-oz cream cheese, cut into pieces
1 cup Bleu Cheese Dressing (below)
1 cup Frank's Red Hot Buffalo Wing Sauce
2 cups sharp cheddar cheese, shredded
2 cups cooked and shredded chicken

Cook chicken and set aside to cool.  Once cooled, shred and set aside.

In microwave safe mixing bowl, combine cream cheese, bleu cheese dressing, hot sauce and cheddar cheese. Cook on half power at 2 minute increments, stopping to stir and combine, until cheeses are melted and combined.  Stir in shredded chicken.  Place in a small crock pot about an hour before serving to get hot and bubbly.  If you do not have a small crock, you can also place dip in a shallow baking dish and bake at 375 degrees F for about 20 minutes or until bubbly.

Stir again right before serving.  Serve with choice of dippers:
celery sticks
carrot sticks
sliced bell pepper
tortilla chips
Frito corn chips
crackers


Bleu Cheese Dressing
1 cup mayonnaise
1/4 cup buttermilk
4 oz crumbled bleu cheese
2 tsp. red wine vinegar

In a small mixing bowl, whisk together mayonnaise, buttermilk and vinegar until smooth.  Fold in the bleu cheese crumbles.  Keep refrigerated until use.


SOURCE: Dip adapted from How Sweet It is, dressing from Williams Sonoma.

Roasted Poblano Chicken Quesadillas

So, aren't quesadillas just about anybody's go-to meal when there's nothing else to eat or nothing sounds good? It's also one of those foods that just about any kid will eat?  I remember back in my college days when I lived with my younger sister for a couple of semesters.  One of our favorite late night snacks was chicken quesadillas (or a piece of bread slathered with peanut butter and honey or jam).  I don't know what it was about them, the ooey-gooey cheese  melting out of the middle or the crispy tortilla, but they were delicious!

This is more than a late night snack and oh so delicious!  I love caramelizing onions until they turn soft and sweet and poblano peppers are just the right kind of pepper for me; not too spicy but still have a bite to them. Make sure you taste test your poblanos before adding them all in your mixture.  Some can be more spicy than others.


Roasted Poblano and Chicken Quesadillas

4 poblano peppers
1 sweet onion, thinly sliced
1 cup corn kernels (frozen, canned or fresh)
1 teaspoon cumin
1/8 teaspoon chipotle chili powder (optional)
salt, to taste
1 chicken breast, cooked and shredded
16 oz. monterey jack cheese, grated
8 8-inch flour tortillas
for serving:
sour cream
guacamole
pico de gallo

To roast your poblanos, place them on a cookie sheet and put them under the broiler.  Bake until they start to pop and char (black spots) on most of that side; maybe 7-10 minutes.  Flip peppers and bake under the broiler until they resemble the previous side.  When they are done cooking, immediately place them in a ziploc bag and seal.  Leave them until they are cooled. Once cooled, peel the thin, paper-like skin off, remove stem and seeds and finely dice. Set aside.

Add  a drizzle of oilve oil to a hot skillet along with the onions. Cook over medium-low heat until the onions are soft and beginning to brown and caramelize, about 10-15 minutes.

 Add the corn, chicken, cumin and chipotle powder.  Stir to combine.  Allow the corn to cook for a couple of minutes until heated through. Add reserved peppers and stir to combine. Add salt to taste.

Heat a skillet, large enough to fit your tortillas, over medium-high heat. Place one tortilla in the skillet and top with a sprinkle of cheese. Add about 1/4 cup of the poblano mixture and spread evenly over the cheese.  Sprinkle another little bit of cheese over the mixture and place a second tortilla on top.

Cook for 1-2 minutes or until the cheese has begun to melt and the bottom tortilla is getting browned. Flip the quesadilla and cook the other side for 1-2 minutes or until all of the cheese is melted.

Serve with sour cream, guacamole and pico de gallo
 

SOURCE:  Adapted from Buns in My Oven

Thai Chicken Slaw

Asian slaws are one of my most favorite salads of all time!  They are hearty, don't wilt and have tons of flavor and COLOR!  With colder temps upon us things can get kind of dreary and boring.  Who wouldn't welcome a pop of color and flavor?  This is a great salad to eat throughout the colder months because cabbage is readily available and even inexpensive.  In fact, the components of this salad are all inexpensive and pack a lot of nutritional punch!

I don't usually put chicken on my Asian salads but I couldn't resist slow cooking this chicken in the crock pot with some sweet chili sauce and coconut milk!  I love those flavors in Asian dishes. The result is an amazingly moist and delicious meat to shred over your salad.

Thai Chicken Slaw
2-3 boneless, skinless chicken breasts 

For the marinade:
1/2 cup sweet chili sauce
1/4 cup rice vinegar
1/2 cup canned coconut milk (full-fat)
1 Tbsp. brown sugar
2-3 garlic cloves, pressed or finely minced
1/4 cup natural peanut butter
2 Tbsp. fresh ginger, grated
1 lime, juiced
1 Tbsp. soy sauce

Whisk marinade ingredients together in a medium-sized saucepan. If sauce seems too thick feel free to add more lime juice or vinegar.   Bring to a simmer over medium-high heat.  Reduce heat and simmer about 3-4 minutes.  

Place chicken in a crock pot and pour about 1/3 cup of the marinade over it, reserving the rest for the dressing on the salad.  Cook on high heat 4-5 hours or until shreds easily.  Remove chicken from crock pot and shred the return it to crock pot to sit in the juices.

For the salad:
1/4 red cabbage, thinly shredded
1/4 green cabbage, thinly shredded
3 green onions, sliced
1 large cucumber, peeled and chopped
1 sweet red bell pepper, sliced and chopped
1 cup frozen, thawed edamame (look for non-GMO on the packaging)
1 large carrot, peeled and diced
1/2 cup cilantro, chopped
1/4 cup fresh basil, chopped
2-3 Tbsp. fresh mint, chopped

Place all salad ingredients in a large salad bowl and toss.

To serve, top individual salad servings with shredded chicken and reserved dressing.


SOURCE: Adapted from How Sweet It Is