Buffalo Chicken Enchiladas

These enchiladas are a great twist on the classic.My husband has decided this is the best meal he has ever had! (gee, that says a lot about my cooking right!) I cooked up half these, and put the other half in the freezer.







Ingredients
9 Tortillas
3 boneless, skinless chicken breasts, cooked and shredded
1- 10 oz can red enchilada sauce
2 tablespoons ketchup
2 tablespoons bbq sauce (optional)
1/3 to 1/2 cup buffalo wing sauce (depending on how "wingey" you want them to taste)
1 cup Mexican blend cheese, shredded
3 oz Gorgonzola cheese, crumbled (I cheaped out and used Feta and it was excellent)
1/4 yellow onion, chopped
1 red (or green) pepper, chopped
2 green onions, chopped
1/2 cup fresh cilantro, chopped

Directions



Preheat oven to 375 degrees.
Whisk together enchilada sauce, ketchup, bbq sauce and wing sauce in a bowl. Set aside.
In a separate bowl, combine shredded chicken, yellow onion, red pepper, 1/2 cup shredded cheese and 3/4 cup of the sauce mixture.
Spray 9x13 baking dish with non stick spray then drizzle a bit of the enchilada sauce in bottom of pan.
Fill tortillas with a couple heaping spoon fulls of chicken mixture. Roll and place in baking pan seams down.
Pour remaining enchilada sauce over the top of tortillas, then sprinkle remaining cheese on top. Bake for 20-25 min.
Sprinkle Gorgonzola cheese over top of enchiladas immediately after removing from oven. Garnish with cilantro and green onions.

Pollo Alla Gratella for Two

This is super yummy thanks to the Cameron's for sharing!
Serves 2

CHICKEN:
2 9 oz. chicken breasts, fillet into thirds or fourths and pounded flat so they're all the same size and thickness, marinated in the following marinade. Sear in the pan over med high heat, then finish in the over cooking at 350 degrees in the marinade for 15 minutes or so.

MARINADE:
Ingredients:

3T Salad Oil
1 1/2 T Balsamic Vinegar
1/4 tsp. Minced Garlic

Directions:

Whisk rapidly for 30 seconds. Marinate for at least 1 hr.

GORGONZOLA CREAM SAUCE:
Ingredients:
1 sm package baby bella mushrooms
8 Artichoke quarters (do not use marinated artichokes)
1/4 C Sundried tomatoes
3T Gorgonzola cheese
1/2 C heavy cream
Pinch Salt
Pinch Pepper to taste
3 T White wine
1 T Olive oil

Directions:

In a saute pan on medium heat,Sautee mushrooms in butter until golden brown 5=7 mins. add olive oil, artichoke hearts, sun dried tomatoes, salt, pepper and saute for 1-2minutes, tossing occasionally.

Add white wine, cheese and cream and reduce heat. Simmer until cheese is fully melted, approx. 3-4 minutes.

Serve chicken and sauce with roasted garlic pasta

Chicken Lo Mein

This recipe comes from ksl.com.

Chicken Lo Mein

Ingredients:
•1/2 pound skinless boneless chicken breast halves
•1/2 pound snap pea pods -- strings removed (2 cups)
•6 ounces baby-cut carrots -- cut lengthwise into 1/4 inch sticks (1 cup)
•1/2 (9 ounce) package refrigerated linguine (we used thin spaghetti noodles)
•2 teaspoons cornstarch
•1 teaspoon sugar
•2 teaspoons water
•1/3 cup fat-free reduced-sodium chicken broth
•1 tablespoon soy sauce
•4 cloves garlic -- finely chopped
•2 teaspoons finely chopped gingerroot (forgot to pick this up and it was still good)
•Toasted sesame seed -- if desired

1. Cut chicken breast halves lengthwise into 2-inch pieces; cut pieces crosswise into 1/2-inch strips.
2. Heat 2 quarts water to boiling in 3-quart saucepan.
3. Add pea pods, carrots and linguine; heat to boiling.
4. Boil 2 to 3 minutes or until linguine is just tender; drain. 5. Mix cornstarch, sugar and water.
6. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture.
7. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble.
8. Add chicken; stir-fry about 2 minutes or until chicken is white.
9. Stir broth mixture; stir into chicken mixture.
10. Stir in pea pods, carrots and linguine.
11. Cook 2 minutes, stirring occasionally.
12. Sprinkle with toasted sesame seed.

Chicken and Israeli Couscous

This dish is crazy good, in fact I can't stop thinking about how good it was and will probably make it again next week! AND it is a one skillet meal!

Israeli couscous can be bought at one of the 2 Mediterranean markets in Hilliard (one is next to the Olive Tree)It can also be called Mediterranean couscous. I have heard that Giant Eagle also carries it but am yet to confirm that.

This Serves 2 people.

2 fresh (not frozen)chicken breasts
1 shallot (about three TBSP) chopped
2-3 cloves garlic, minced
1 lemon, juiced and zested
3 TBSP olive oil
3/4 cup Israeli or Mediterranean couscous
1 1/2 chicken stock
1/4 tsp crushed red pepper flakes
1/2 cup or 6 oz package feta
1 bag baby spinach about 6 cups

heat oven to 200. Heat 1 TBSP olive oil in 12 inch skillet over med-high heat until barely smoking. Pound chicken until even thickness. Dry chicken with paper towel. Season with salt and pepper, dip in flour and shake off excess. Place in skillet and cook 6-9 mins on each side (depending on how thick your chicken is) until done or instant read thermometer reads 160 to 165. When done place on oven safe plate tent with foil and place in oven to keep warm.

Wipe skillet with paper towel. heat 1 TBSP olive oil over med heat add couscous and toast until golden brown about 2-3 mins. add shallot,1/8 tsp of the red pepper flakes, 1/2 tsp lemon zest, and garlic reserving 1/2 tsp for later. Sautee until fragrant, about 1 min. Add chicken stock, bring to light boil and reduce heat to low. simmer until al dente, about 10 mins.

Meanwhile, combine 1 tbsp lemon juice, 1 tsp zest, 1/2 tsp garlic, 1/8 tsp red pepper flake

When couscous is done, stir in one large handful of spinach at a time until all is incorporated and cooked down. Stir in remaining of lemon juice, and plate onto two plates. top each plate with the feta and stir in. Place chicken breast on top and drizzle with vinegarette.Serve.

Baked Chicken Chimichangas

3 cups chicken, cooked and shredded

2/3 c. salsa (I used 1 c. maybe more)

1/2 c. green onion sliced

1 tsp cumin

1 tsp crushed oregano

1/2 tsp salt

8 med flour tortillas

1/4 c. melted butter (1/2 stick)

1 c. shredded cheddar cheese

*I cooked chicken ahead of time in crockpot so when it came time to make the chimichangas it went really fast. Put frozen chicken in crockpot first thing in the morning w/ 1 c. water and a chicken bouillon cube. Cook on low 7-8 hours then shred.

*Combine shredded chicken, salsa, onion, cumin, oregano and salt in a saucepan and simmer 5-10 min till most of liquid is gone (there's not a lot to begin with).

*Brush one side of a warm tortilla with melted butter. Flip over and fill the opposite side with 1/3 c. chicken mixture down the center, and about 2 TBSP of cheese (or more as desired).

*Fold up ends of tortilla, then lift/roll sides (parallel to chicken mixt) till overlapped. Place seam side down in 9x13 pan. Brush any extra butter on tops of rolled tortillas in pan.

*Bake @ 475 degrees for 13 minutes or till crispy, golden brown.

*Top with guacamole, sour cream, or salsa....or all three if you're indecisive like me!

*Recipe can be doubled and frozen.

Flautas

This recipe came from a homemade cookbook Mindy Royce gave to me a couple of years ago to help me be a better cooking wife!

1 pkg flour tortillas
2 T onion
1 pkg cream cheese
2 chicken breasts
1/2 pkg taco seasoning
vegetable oil
We add a little shredded mexican cheese to the mixture

Cook chicken and shred into small pieces (we cooked the chicken in broth). While chicken is cooling, heat oil over medium-high heat (add enough oil to cover bottom of pan). When chicken is warm (not hot or it will melt the cream cheese too much), mix with 1/2 pkg cream cheese, onions, and taco seasoning. Mixture should be like a chicken salad consistency. Depending on size of chicken breast, you may need to use the other half of cream cheese. Once mixed to correct consistency add heaping scoopful to center of flour tortilla. Roll tortilla and cook in oil until lightly brown and crispy, then flip. Repeat until remaining mixture is gone. Top with sour cream, cheese, salsa, guacamole, etc.

Chicken Corn Chowder with Sweet Potatoes

I'll admit, soup on rainy days always hits the spot (even in the summer) for me. Plus fall is just around the corner! I found this recipe HERE....they have lots of yummy recipes!

INGREDIENTS:

3c. 2 % milk (I used 1/2skim and 1/2 heavy cream because that's what I had)

1 (8.5 oz) box Jiffy corn muffin mix

2 TBSP butter

1 onion, chopped fine

3 cloves minced garlic

1/2 tsp ground cumin (i added a little more)

1/2 tsp dried oregano ( i added a little more)

1 c. shredded Monterey Jack cheese

3 c. frozen corn

1/2 c. chopped fresh parsley (or 2 TBSP dry)

2 qt. chicken broth

2 small chicken breasts cut into 1/2 inch cubes (i think i used 3)

2 large sweet potatoes, peel and cut into 1/2 inch pieces

salt and pepper to taste

DIRECTIONS:

Mix milk and muffin mix in bowl till well combined, meanwhile beat butter in large pot over MED heat till foaming, then add onion and cook until softened (~8min).

Stir in garlic, cumin, oregano, and cook till fragrant (~1min).

Add broth, chicken (raw), and sweet potatoes. Simmer till chicken is cooked and sw.potatoes are tender (~8min).

Stir in milk/muffin mixture and simmer till soup thickens (might take up to 10 min or happen quickly.

Add cheese and corn and cook till cheese melts (~2min)

Stir in parsley and season with S&P

**This recipe made a ton, so I ended up freezing 2-3 quart size bags for later. It tasted good after thawing too....the sweet potatoes were a bit softer though the 2nd time around.**

Green Sauce Enchiladas

Green Sauce Chicken Enchiladas


1-2 pkgs tortillas
1-2 cans black beans
1 roasted chicken
1-2 cans green sauce
jack cheese
1 8oz container sour cream
2 cups salsa
Avocado (optional)

Preheat oven to 350.
Shred chicken.
In each tortilla, spoon a row of black beans, shredded chicken, green sauce, cheese, sour cream, and salsa. Roll up tortillas and fill 9x13 pan. Top with green sauce and cheese.
Bake for 30-35 minutes.
Top with avocado.

Mandarin Bowtie Pasta Salad

Ingredients
16 oz bowtie pasta

Dressing:
1 cup oil *veggie or canola*
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 Tbsp sugar
1/2 tsp salt
1/2 tsp pepper


10 oz fresh spinach
6 oz craisins
3- 11oz cans mandarin oranges (drained)
2- 8 oz cans water chesnuts (drained)
1/2 cup fresh parsley- chopped
1/4 cup toasted sesame seeds
1 bunch green onions- chopped
6 oz honey roasted peanuts
2 cups cooked chicken cut to sm. pieces

Directions

Cook pasta according to directions, then chill. Mix dressing and add to pasta and marinate for atleast 2 hours. Mix remaining ingredients in a large bowl. Toss with pasta and dressing right before serving.

This is a large recipe great for parties or showers.

Thai peanut chicken

This is a BHG recipe that we tried and loved!http://www.bhg.com/recipe/chicken/thai-peanut-chicken/
1 13.5- or 14-ounce can unsweetened coconut milk
1/4 cup creamy peanut butter
1/3 cup chicken broth
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon packed brown sugar
1 tablespoon toasted sesame oil
2 teaspoons red curry paste
1 teaspoon grated fresh ginger
1 clove garlic, minced
1/8 to 1/4 teaspoon cayenne pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 chicken legs (thigh-drumstick piece) or two 1- to 1-1/2-pound Cornish game hens, halved
2 tablespoons vegetable oil
2 tablespoons snipped fresh cilantro
2 cups hot cooked rice

directions
1. In a medium saucepan, whisk together coconut milk and peanut butter until nearly smooth. Whisk in broth, soy sauce, vinegar, brown sugar, sesame oil, curry paste, ginger, garlic, and cayenne pepper. Bring just to boiling over medium-high heat; reduce heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

2. Preheat oven to 300 degrees F. In a plastic bag, combine flour, salt, and black pepper. If desired, remove skin from chicken. Add chicken pieces, one at a time, to flour mixture, shaking to coat.

3. In a large skillet, cook chicken, half at a time, in hot oil until brown, turning occasionally. Transfer chicken to an ungreased 3-quart rectangular baking dish. Pour peanut butter mixture over chicken. Cover loosely with foil. Bake for 1 hour for chicken (1-1/2 hours for Cornish hens), occasionally spooning sauce over chicken. Bake, uncovered, for 20 to 30 minutes more or until chicken is very tender.

4. Transfer chicken to a serving platter. Skim fat from sauce in dish. Spoon some of the sauce over chicken. Sprinkle with cilantro. Serve with the remaining sauce and hot cooked rice. Makes 4 servings.

Chicken Pot Pie

Easiest and quickest recipe my aunt used to make for us...

Chicken Pot Pie

1 c chicken (cooked and shredded)
1 can crm of mushroom soup
2 cans crm of potato soup
1 c frozen veggies
2 pkgs biscuits/rolls
1/2 t pepper
1/4 t thyme
1/2 t salt
milk

Preheat oven to 350. Combine in mixing bowl soups and milk to make it creamy but not runny. Mix in veggies, spices, and meat. Pour into 9x13 pan. Bake for 15 min. Place rolls/biscuits over mixture and bake until golden brown (~15 min).

*We usually add extra fresh vegetables, you could also use canned.
*We use only one pkg of biscuits and cut them in half to cover the mixture.

BBQ Chicken Pizza

This picture was before the pizza was actually cooked....so just picture it warm and delicious with a golden brown crust!

1 pizza crust (homemade is much better than store-bought)

2 c. cooked, shredded chicken

1/2 c. BBQ sauce (I use "Sweet Baby Rays"--delicious)

8 oz. shredded monterey jack cheese

1 large zucchini, thinly sliced

1 small red onion, thinly sliced

mozzaralla (opt.)

Preheat oven to 450 degrees

Grease the baking sheet and set aside (or a pizza stone works wonders)

Combine the chicken and BBQ sauce, spread onto the pizza crust leaving a 1 inch border of crust uncovered

Sprinkle the cheese, then zucchini, then onion

Season generously with salt and pepper. The recipe didn't call for any mozzarella, but I sprinkled some mozzarella on as the last ingredient (maybe 1/2 c. or more)

Bake until golden brown and cheese is melted (about 20 minutes).

Cut and serve immediately!

White bean and corn chili

2 Tbsp olive oil

1 med onion chopped

1 clove minced garlic

3 chicken breasts,cooked and chopped

1 heaping cup frozen corn

2 cans great northern beans do not drain

1 7 oz can diced green chillies

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp oregano

1/4 tsp cayenne pepper

3 cups chicken broth or stock

3 TBSP lime juice

In large pot saute onion and garlic in olive oil

add chopped chicken, corn, beans, chilies, spices broth, and lime juice

stir until combined

bring to boil then reduce heat and simmer for 20-30 minutes.

Toppings

grated cheddar cheese

sour cream

chopped green onions

chips

Chicken Noodle Soup

It was 55 degrees today... soup weather I'd say! Kandice Allen brought this to us when we were both really sick one winter, so dang tasty!

SOUP

8-10 c chicken stock, preferably homemade

2 chicken breasts, cooked & shredded

4 carrots, peeled & chopped

3 ribs celery, chopped

1 onion, diced

2 bay leaves

1/2 t dried thyme

salt & pepper

NOODLES

1c flour

1 egg

1/2 t salt

3-4 T milk

Knead ingredients until small ball is formed. Cover with plastic wrap and let sit 15 min. Roll thin, cut in to 1/4 in. (or smaller) strips. Use lots of flour (or butter) to keep noodles from sticking to each other.

INSTRUCTIONS

Start noodles first. Lightly boil all ingredients until vegetables are tender. Just before serving, add noodles, cook 5 min. Serve over mashed potatoes, with cornbread on the side!

Mexican Chicken Chowder

It's getting to be that time of year.....for SOUP! Megan scolded me for never posting recipes, so I'm finally posting, and this is actually one of HER recipes so she won't really benefit from it! WOOPS, sorry Megs!

INGREDIENTS:

• 1 1/2 lbs. chicken breasts (3-4), cut into bite size pieces
  
• 1/2 c. chopped onions
  
• 1-2 cloves garlic, minced
  
• 3 TBSP butter
  
• 2 chicken bouillon cubes
  
• 1 c. hot water
  
• 1/2-1 tsp ground cumin
  
• 2 c. half & half (can substitute milk for lighter soup...or do part milk and the part h&h)
  
• 2 c. Monterey Jack cheese/ or cheddar
  
• 1- 14 oz can cream style corn
  
• 1- 4 oz. can diced green chilies (don't drain)
  
• 1/4 tsp Tobasco sauce
  
• 1/2 bunch cilantro, chopped
  
• 1 c. cherry tomatoes, cut into slices
  

DIRECTIONS:

• Brown the chicken, butter, garlic, and onion in large pot.
  
• Dissolve bouillon cubes in 1 c. hot water
• Add water mixture and cumin into pan w/ chicken
• Cover and simmer for 5 minutes
• Add half&half, cheese, chilies, and corn...Cook on LOW until cheese is melted
• Stir in cilantro and tomatoes before serving.

*We like to serve with quesadillas! My Brett even likes this and he's sometimes funny about soups because they don't fill him up, but he's the one that requested this dinner the last time I made it!

Greek Chicken Kabobs!

I love these and they are very simple!



1/2 cup KRAFT Greek Vinaigrette Dressing
2 Tbsp. KRAFT Mayonnaise
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 red onion, cut into small wedges
1 lemon, halved



COMBINE dressing and mayo; pour into large resealable plastic bag. Add chicken; seal bag. Turn bag over several times to evenly coat chicken with the dressing mixture. Refrigerate at least 20 min. or up to 2 hours to marinate.



PREHEAT grill to medium-high heat. Remove chicken from marinade; discard bag and marinade. Thread chicken and onions alternately onto 16 wooden skewers.



GRILL 8 to 10 min. or until chicken is cooked through, turning occasionally. Meanwhile, place lemon, cut-sides down, on grill grate next to kabobs. Squeeze lemon juice over kabobs just before serving.

BBQ chicken and corn salad

This is from this months issue of realsimple. The Corn salad is to die for!!! You gotta try it while the corn in the stores is still fresh, yummy and cheap!!

1/2 cup ketchup
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 1/2 pounds boneless, skinless chicken breasts
salt and pepper
Canola oil, for the grill
6 ears corn, shucked
1 tablespoon (or more) unsalted butter, cut into pieces
2 scallions (or fresh chives), sliced
Place twenty 8-inch wooden skewers in water to soak.
Heat grill to medium-high. In a small bowl, combine the ketchup, honey, and Worcestershire sauce; set aside.Slice the chicken lengthwise into twenty 1/2-inch-thick strips. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.Meanwhile, grill the corn,(no need to wrap with foil, just watch carefully) turning occasionally, until slightly charred, 3 to 4 minutes. Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Serve with the chicken. Yield: Makes 4 servings

Chicken Pot Pie...Super Easy!

To start you are going to need:
3 Chicken Breast, cooked and cut into small pieces
2 Potatoes, cooked and cut into small pieces
2 cups of veggies, cooked (corn, carrots, peas.. etc.)
You can also use cans of the above, you would need probably 2
I pkg of Cream Cheese
1 can of Chicken Gravy
I pkg of Pastery Pie (I believe that is what they are called)
Any spices that you love

Step 1:
Once everything is cooked you can put that aside and soften the Cream Cheese and Chicken gravy on the stove. Once that is creamy add in the veggies and chicken. Put all the seasonings that you love. I used Garlic salt, Italian seasoning, Oregano.. etc.

Step 2:

Use one of the pastery's and put it on the bottom and have it look like above. You will put that in the oven for 15 mins.(make sure you spray the bottom) Once that comes out add everything in it.

Step 3:

Put the last pastery on top with some holes. Cook for around 20 mins. You will want to check it every now and then. I have found that sometimes it cooks faster then the last time. Just until it is alittle golden brown.

It is so yummy and easy. The best left overs for lunch the next day too.

Enjoy!

White Chicken Chili!

This is one of my favorite recipes. I like it so much I even make it in 90 degree weather!

1lb. boneless skinless chicken breast, cut into 1 inch cubes

1 medium onion, diced

1 1/2 tsp. garlic powder

1 Tbsp. vegetable oil

2 (15oz) cans of great northern beans, rinsed and drained

1 (14oz) can of chicken broth

1 (4oz) can of chopped green chilies

1 tsp. salt

1 tsp. cumin

1 tsp. oregano

1/2 tsp. of pepper

1 cup sour cream

1/2 cup whipping cream

Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add beans, broth, chillies, and seasonings. Bring to boil. Reduce heat and simmer, uncovered 30 minutes. Remove from heat. Stir in sour cream and whipping cream.

I serve with shredded cheese on top and corn bread on the side!

Summer Splash Pasta Salad

By Ben & Ash

Hey y'all! Ben and I came up with this little dish this evening. Ben wanted a pasta salad so we went to the grocery store and bought some veggies and this is the end result. So delicious!! It was a very easy, fast, healthy and tasty meal. Enjoy!

Our first rule for making ANY meal is to do all prep work first! Meaning, chop veggies, clean your meat, if using canned items, open all cans, etc.

Ben does not follow recipes, he just makes it up as he goes so everything is just kind of "to taste" and what not in this recipe. :) Use as much or as little of whatever vegetable you want.
This is how we did it...

7-8 asparagus stalks (is it called a stalk??? Anyway...)
4 mini sweet peppers (they come in a carton at Costco)
6 cherry tomatoes (halved)
1 boneless, skinless chicken breast
Half of a box of bow tie pasta
Italian dressing to taste
Fresh chopped basil and fresh ground pepper to season
Feta cheese

Cook pasta and drain.
Sautee asparagus and peppers to tender crisp in about 1 tsp. olive oil.
Grill, broil, or "Foreman" your chicken.
Shred or chop chicken.
Combine all ingredients, minus Feta in a bowl.
Sprinkle with Feta cheese upon serving.
Enjoy as a main dish with a crusty roll or as a side salad.
*Serve with white wine. :)