*5 TBSP. butter, divided
*1 small onion, chopped
*1 stalk celery, chopped
*2 medium carrots, chopped
*1 medium potato, chopped
*1 can chicken broth
*1 chicken bouillon cube
*1/4 tsp. pepper
*1/4 c. flour
*2/3 c. milk
*1/3 c. cream
*2 c. cooked chicken, diced
*1/2 c. swiss cheese, shredded or 3 oz. cream cheese
*1/2 c. frozen peas
*Pie crust (frozen, refrigerated, or homemade)
Peel and chop onion, celery, carrots and potatoes into bite-sized pieces. In a large saucepan, melt 1 TBSP. butter over medium-high heat. Add onion and celery and sauté for a minute until soft and translucent. Add carrots, potato, chicken broth, bouillon, and pepper and simmer until veggies are cooked through. In a small saucepan, melt 4 TBSP. butter and add flour, stir until bubbly. Add milk and cream and whisk until thickened. Whisk milk mixture into veggies and stir until well-incorporated. Add chicken and cook on low for a few minutes. Add cheese, stirring to combine. Add peas and remove from heat. Pour into pie crust, cover with remaining crust, use knife to make vent slits in top, and bake at 400 for about 35 minutes. Remove from oven and let rest 5-10 minutes before serving. I always put the pie (pan) on a baking sheet just in case any bubbles up and over, and it makes it a lot easier to remove from the oven.
Monday, November 25, 2013
Honey Lime Chicken Enchiladas
Ingredients:
• 6 Tb. Honey
• 5 Tb. Lime Juice (for me this was 2 1/2 limes)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder (I used 1 tsp. minced garlic)
• 1 Lb. Chicken, cooked and
• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack (fine with regular cheddar too)
• 16 oz. Green Enchilada Sauce (I use 2 c. my enchilada sauce, see below)
• 1 Cup Heavy Cream (I use about 1/2 c. cream)
Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I mixed this and let it marinate in the fridge overnight). Pour about ½ c. enchilada sauce in the bottom of a lightly greased pan (9x13 or bigger). Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. (I also added a couple spoonfuls of black beans). Roll and set in the pan seam-side down. Mix the remaining enchilada sauce with the cream and leftover marinade (I actually drizzled the leftover marinade into the enchiladas before rolling). Pour sauce on top of the enchiladas and sprinkle with cheese.
Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.
• 6 Tb. Honey
• 5 Tb. Lime Juice (for me this was 2 1/2 limes)
• 1 Tb. Chili Powder
• ½ tsp. Garlic Powder (I used 1 tsp. minced garlic)
• 1 Lb. Chicken, cooked and
• Flour Tortillas
• 1 lb. Shredded Colby or Monterey Jack (fine with regular cheddar too)
• 16 oz. Green Enchilada Sauce (I use 2 c. my enchilada sauce, see below)
• 1 Cup Heavy Cream (I use about 1/2 c. cream)
Directions:
Mix the first four ingredients and toss with shredded chicken. Left-over rotisserie chicken works great. Let marinade at least 30 minutes or longer (I mixed this and let it marinate in the fridge overnight). Pour about ½ c. enchilada sauce in the bottom of a lightly greased pan (9x13 or bigger). Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top. (I also added a couple spoonfuls of black beans). Roll and set in the pan seam-side down. Mix the remaining enchilada sauce with the cream and leftover marinade (I actually drizzled the leftover marinade into the enchiladas before rolling). Pour sauce on top of the enchiladas and sprinkle with cheese.
Cover with foil and bake at 350 for 30 minutes. Uncover for the last 5 minutes to brown the top.
Enchilada Sauce
When I first started college, I worked with a gal who laughed at me for buying canned enchilada sauce (her folks were from a country just south of here). I still keep cans of the stuff in my pantry, but if I’ve got 15 minutes and want some really good flavor, this is the recipe I use:
In a 2 qt. saucepan, stir together:
*3 TBSP. flour
*2 TBSP. chili powder
*1 TBSP. cocoa powder
*1/2 tsp. garlic powder
*1/2 tsp. ground cumin
*1/2 tsp. onion salt
*1 tsp. oregano
Slowly stir in ½ c. water to form a loose paste and mix well. Put pan over medium heat and whisk in 2 ½ c. chicken/beef broth (or water if you don't have the broth). Continue to cook and whisk for about 10 minutes. Sauce will start to boil and thicken. Add 8 oz. tomato sauce and stir until fully incorporated. This will make about 3 c. Go ahead and freeze any you aren’t using (I store mine in 1 c. portions).
When I first started college, I worked with a gal who laughed at me for buying canned enchilada sauce (her folks were from a country just south of here). I still keep cans of the stuff in my pantry, but if I’ve got 15 minutes and want some really good flavor, this is the recipe I use:
In a 2 qt. saucepan, stir together:
*3 TBSP. flour
*2 TBSP. chili powder
*1 TBSP. cocoa powder
*1/2 tsp. garlic powder
*1/2 tsp. ground cumin
*1/2 tsp. onion salt
*1 tsp. oregano
Slowly stir in ½ c. water to form a loose paste and mix well. Put pan over medium heat and whisk in 2 ½ c. chicken/beef broth (or water if you don't have the broth). Continue to cook and whisk for about 10 minutes. Sauce will start to boil and thicken. Add 8 oz. tomato sauce and stir until fully incorporated. This will make about 3 c. Go ahead and freeze any you aren’t using (I store mine in 1 c. portions).
Cajun Chicken Pasta
2 Boneless skinless chicken breasts (I usually do less because I'm cheap :)
2 tsp cajun seasoning (you can buy this in the store or make your own, I'll put the recipe for it below this)
2 TBSP butter
1/2 c. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
8-10 oz. linguine, cooked and drained (I usually use other noodles since Jeff doesn't like long noodles so just use whatever you have)
Grated parmesan to taste (I don't always have this and it's still good without it)
Cut the chicken into strips or bite size pieces. Place chicken and Cajun seasoning into a bowl or Ziploc bag; toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes. Reduce heat and add cream and seasonings, heat through. Add cooked pasta, toss to heat through. Sprinkle with parmesan cheese. If you like is spicier you can add Cajun seasoning.
Notes: The first time I cooked this it seemed to take forever but now it's such a simple meal. I usually do the chicken in the morning and just leave it in the refrigerator until I'm ready to cook it. I also get all of the other seasonings measured and in a bowl so I can just dump them in. It's now an incredibly fast meal for me to make when I do it that way.
Cajun Seasoning
1 1/2 TBSP paprika
1 TBSP salt
1 TBSP garlic powder
1/2 TBSP black pepper
1/2 TBSP onion powder
1/2 TBSP cayenne pepper
1/2 TBSP oregano
1/2 TBSP thyme
Mix together.
This makes a lot of seasoning so I just make it and store it in a container. It makes enough to make the cajun chicken pasta many times.
2 tsp cajun seasoning (you can buy this in the store or make your own, I'll put the recipe for it below this)
2 TBSP butter
1/2 c. heavy cream
1/4 tsp. dried basil
1/4 tsp. lemon pepper seasoning
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
8-10 oz. linguine, cooked and drained (I usually use other noodles since Jeff doesn't like long noodles so just use whatever you have)
Grated parmesan to taste (I don't always have this and it's still good without it)
Cut the chicken into strips or bite size pieces. Place chicken and Cajun seasoning into a bowl or Ziploc bag; toss or shake to coat. In a large skillet over medium heat sauté chicken in butter until almost tender, about 5-7 minutes. Reduce heat and add cream and seasonings, heat through. Add cooked pasta, toss to heat through. Sprinkle with parmesan cheese. If you like is spicier you can add Cajun seasoning.
Notes: The first time I cooked this it seemed to take forever but now it's such a simple meal. I usually do the chicken in the morning and just leave it in the refrigerator until I'm ready to cook it. I also get all of the other seasonings measured and in a bowl so I can just dump them in. It's now an incredibly fast meal for me to make when I do it that way.
Cajun Seasoning
1 1/2 TBSP paprika
1 TBSP salt
1 TBSP garlic powder
1/2 TBSP black pepper
1/2 TBSP onion powder
1/2 TBSP cayenne pepper
1/2 TBSP oregano
1/2 TBSP thyme
Mix together.
This makes a lot of seasoning so I just make it and store it in a container. It makes enough to make the cajun chicken pasta many times.
Creamy Baked Ziti
*This will definitely give you leftovers, if you don’t like leftovers then half the recipe.
4 cups ziti pasta, uncooked (I actually prefer penne or mini penne)
1 jar (24 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. Cream Cheese, cubed
¾ cup Sour Cream
8 oz. mozzarella cheese, grated
1/3 cup Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
4 cups ziti pasta, uncooked (I actually prefer penne or mini penne)
1 jar (24 oz.) spaghetti sauce
1 can (14-1/2 oz.) diced tomatoes, undrained
6 oz. Cream Cheese, cubed
¾ cup Sour Cream
8 oz. mozzarella cheese, grated
1/3 cup Grated Parmesan Cheese
HEAT oven to 375ºF.
COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add spaghetti sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is blended, stirring frequently. Return pasta to pan; mix well.
LAYER half the pasta mixture in 13x9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.
BAKE 20 min. or until heated through.
Lentil Tacos
Nutrition note: lentils are very high in fiber and protein, loaded with folic acid, iron, phosphorus and potassium. They are also very low on the glycemic index and very inexpensive.
*1 finely chopped yellow onion
*2 garlic cloves, minced
*1 c. dried brown lentils, rinsed
*1 TBSP. chili powder
*2 tsp. ground cumin
*1 tsp. dried oregano
*2 1/2 c. low-sodium chicken (or vegetable) broth
Sauté onion and garlic in olive oil until softened. Add lentils, chili powder, cumin and oregano, then cook and stir for a minute or two. Add broth and bring to a boil. Cover and reduce heat to a simmer. Check lentils for doneness at 35 minutes; it may take as long as 45 minutes (you are looking for tender, but not mushy). Uncover and cook for a few minutes until any remaining moisture dissipates.
If using as tacos, serve in a warm corn tortilla with salsa, sour cream, lettuce, and shredded cheddar. For a burrito, us a flour tortilla rolled up. For enchiladas, fill corn tortilla, roll, cover with enchilada sauce and cheese then bake to heat.
*1 finely chopped yellow onion
*2 garlic cloves, minced
*1 c. dried brown lentils, rinsed
*1 TBSP. chili powder
*2 tsp. ground cumin
*1 tsp. dried oregano
*2 1/2 c. low-sodium chicken (or vegetable) broth
Sauté onion and garlic in olive oil until softened. Add lentils, chili powder, cumin and oregano, then cook and stir for a minute or two. Add broth and bring to a boil. Cover and reduce heat to a simmer. Check lentils for doneness at 35 minutes; it may take as long as 45 minutes (you are looking for tender, but not mushy). Uncover and cook for a few minutes until any remaining moisture dissipates.
If using as tacos, serve in a warm corn tortilla with salsa, sour cream, lettuce, and shredded cheddar. For a burrito, us a flour tortilla rolled up. For enchiladas, fill corn tortilla, roll, cover with enchilada sauce and cheese then bake to heat.
These save well in the refrigerator for about a week. I will make a batch for dinner then make them into tacos, taco salads, burritos, etc. for lunches for the next few days.
Slow Cooker Honey Sesame Chicken
Recipe adapted from: Baby Center
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Ingredients:
4 boneless, skinless chicken breasts (thighs would be fine too)
Salt and pepper
1 cup honey
1/2 cup soy sauce
1/2 cup diced onion
1/4 cup ketchup
2 tablespoons vegetable oil (could also use olive oil or canola oil)
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional - doesn't really add heat, just adds more flavor)
4 teaspoons cornstarch dissolved in 6 Tablespoons water
Sesame seeds
Directions:
Season both sides of chicken with lightly with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces, then return to pot and toss with sauce before serving. Sprinkle with sesame seeds and serve over rice or noodles.
*You can also sprinkle more red pepper flakes on top if you want more heat.
Cheddar & Herb Biscuits
**I half this recipe and it’s plenty for our family**
Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk (I never have buttermilk so i use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)
1 1/4 cups grated medium cheddar cheese
Buttery Topping:
3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
Biscuits:
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold (or room temp works too)
1 cup buttermilk (I never have buttermilk so i use 1 c milk and 1 1/2 tsp vinegar... let them sit together until little bubbles appear on the top, about ten min.)
1 1/4 cups grated medium cheddar cheese
Buttery Topping:
3 tablespoons melted butter
1/4 teaspoon dried parsley flakes (not necessary... just pretty)
3/4 teaspoon garlic powder
pinch of salt
Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet (i use my cookie scooper). Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.
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