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Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

I got the idea for our crispy burritos. I tweaked it to fit our family. We've made them several times now & changed one thing here or there. And they've been amazing every time. Hope you enjoy them, too.

This recipe made 12 burritos total. We made up as many as we needed the first day and then used the leftover ingredients for more the next day.

Ingredients:
Chicken, cooked & shredded (instructions below)
1 can Mexican RoTel (it has lime & cilantro)
1/2 pkg Taco Bell taco seasoning
1 pkg Knorr Rice Sides Spanish Rice
1 can black beans, drained and rinsed well
Uncooked tortillas, as many as you need for your family
Shredded cheese
Sour Cream
1 can Green Chile Enchilada Sauce
-----
Directions.........

In crockpot:
2 lbs chicken (I use mine from frozen)
1 can Mexican RoTel
A little water to cover the bottom of the crockpot

Cook on high for 3 hours.
Do not drain the juices. Push the rotel into the crockpot and remove chicken. Shred chicken with forks and return to crockpot. I always add about a 1/2 pkt of Taco Bell taco seasoning and stir until all the chicken is coated. Put the lid on and let the crockpot "keep it warm."

On the stovetop:
Cook 1 pkt of Knorr Rice Sides Spanish Rice according to pkg directions. Let sit when it is done. It's okay if it cools off a little.

On the griddle:
Heat griddle to 400. Cook tortillas according to pkg directions. It is usually about 30 seconds on each side. Ours are from Costco and are Tortilla Land brand. I can cook 2 at a time on our griddle. Don't turn off the griddle. You're going to use it soon to "crisp" the burritos. Keep it at 400 degrees.

Now it is time to build the burrito. Place the tortilla on a plate. Starting at the bottom of the tortilla, add:
spoonful of rice
spoonful of chicken
few dollops of sour cream
spoonful of black beans
Sprinkle with shredded cheese

Carefully wrap it up and place seam side down on the griddle. Once that side is "crisped," rotate to the back side, and continue with the remaining 2 sides.

I can do quite a few burritos at a time on the griddle. I just build the other burritos while the others are "crisping."

Serve hot with green chile sauce on the side. We use a spoon and drizzle it on!

I couldn't get a good picture of a cross section of these and didn't think about it until they had cooled off. But this gives you an idea....

Crispy Southwest Chicken Burrito

Courtesy of Allrecipes.com
This recipe is very yummy and passed onto me from my Sister-in-Law Amy.

I don't do this recipe exactly like the website since it was too much for my family, so here is my version and you can put in the vegetables that you prefer. You could do this with a frozen bag of veggies... but fresh is SO much better!



Chicken and marinade
2 medium-large boneless skinless chicken breast halves
3 tablespoons cornstarch
2 tablespoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder

Other Ingredients
3 tablespoons cooking oil, divided
1 1/2-2 cups broccoli florets
1/2 c snow peas
10 asparagus with 2-3 inches of bottoms cut off
1/4 c onion sliced (I do mine big enough to find them and take them out for the kids)
1/4-1/2 cup thinly sliced carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
1 tablespoon Soy Sauce
1/4 teaspoon ginger
1/8 teaspoon garlic powder
1/2 teaspoon cornstarch

Directions

1.Cut chicken into 1/2-in. strips; place in a resealable plastic bag or bowl with lid. Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag (or bowl) and mix/shake well. Refrigerate for 30 minutes.

2.In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken on a medium heat until no longer pink, about 3-5 minutes. Remove and keep warm. Don't be alarmed if the bottom is coated with the cornstarch and marinade... it will come off later and coat the veggies.

Add remaining oil; on medium heat, stir- fry broccoli, asparagus, carrots and onion for 4-5 minutes or until crisp-tender then add the pea pods because they cook faster than the other veggies. Mix water and bouillon and add to the veggies (this softens the buildup on the bottom of the pan and it thickens and coats the food). Reduce heat to medium low or low heat. Return chicken to pan. Mix the soy sauce, ginger, and garlic again with the cornstarch and pour over the chicken and veggies. Cook and stir until thickened and well coated. You can put the lid on to help your veggies to cook through a little bit more, you don't want them to be too limp, but not too crunchy either.

Serve over rice. *I like it with Brown Rice which you will need to start before you begin cooking the chicken since it takes 45 minutes to cook brown rice*
Note: I have tried it with bell peppers before and it was good, but I like this combo of veggies the best of all the ways I have tried it! The asparagus really is quite good for those of you that are hesitant... my kids LOVE LOVE LOVE it! Surprisingly enough! ;)

Chicken Stir Fry

1 lb chicken, cooked and shredded
15 oz can white navy beans
14.5 oz can fire roasted tomatoes
2 cups chicken broth
1/4 cup buffalo chicken wing sauce (Frank's Red Hot Wings Buffalo Sauce)
1 pkg dry Ranch dressing mix
1 cup frozen corn kernels (we like super sweet white frozen corn)
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp celery salt
1/2 tsp freeze dried cilantro (I've used finely chopped fresh with success as well)
1/4 tsp (optional to add at end if needed)
4oz to 8oz of cream cheese, softened to room temperature (do not use low fat, result is a grainy soup)
Bleu cheese crumbles, optional

1. Cook chicken
2. Simmer all ingredients except cream cheese for 30 minutes. Or 4-6 hours on low in crockpot.
3. Remove from heat and add cream cheese in small chunks.
4. Whisk carefully until smooth and serve with bleu cheese crumbles

More in depth instructions:
I like to use my crockpot to cook my chicken with a little chicken broth. I put all remaning ingredients, except cream cheese, in a bowl to combine with chicken later. I just keep it in the fridge until I'm ready. Makes it fast and easy! However, this is originally all done in the crockpot & you can do it that way as well. Your chicken just needs to be cooked first. A word of caution, if you don't like the "heat" from the buffalo sauce, start with 2 tbsp and then add in 1 tsp increments at the end to your desired heat. I've found 1/4 cup is just right for me and my family. The recipe originally called for 1/2 cup and that is a hold-onto-your-seat level of hot for our family. So, test it out and see what works best for you.

Once my chicken is cooked and shredded, I pour the ingredients from the bowl into a 3.5 quart pot and add the chicken. I bring it to a boil over medium high heat, then turn temperature to low and simmer for 30 minutes. (Note: if you do this in the crockpot, you can cook it on low for 4-6 hours.) Remove from heat and add the cream cheese in small clumps using a fork. Allow cream cheese to warm up in soup, then carefully whisk until the cream cheese is melted down and smooth. I used to use an entire package of cream cheese, but I've since found that about 6 oz is right. Perfect amount of creamy and buffalo heat. If you're trying to cut calories, just use 4 oz. However, the cream cheese tempers the buffalo sauce "heat." If some of your family likes it hotter than others, simply place the bottle of hot sauce on the table to add additional "heat."

Recipe adapted from crockpotgourmet.net. My changes include: chicken broth reduced from 4 cups to 2 cups, not draining the beans or tomatoes, reduced cream cheese, and optional salt.

This recipe makes about 12 cups. Nutritional facts per serving: Calories-163, Fat (g) 5.1, Carbs (g) 12.3, Protein (g) 15.6.

I could not get a picture of this because we would always forget! My family loves it. I barely remembered to get a picture until the bowl was almost gone. It isn't a flattering picture but I promise the picture doesn't do it justice. The chili/soup is delicious and I always get rave reviews when I share it with family and friends! Hope you enjoy!!!

Buffalo Chicken Chili


I first saw this recipe on Real Mom Kitchen's blog. She found it on Picky Palate. My family loves this chicken. I had to reduce the Frank's hot sauce to 2 tbsp for my small children. (Three tbsp to 1/4 cup is just right for my husband and I.) After making it several times, I realized I hadn't posted it to our recipe blog. And since this blog is used as a portable recipe box for family and friends, it needs to be on here. Hope you enjoy it as much as we do.

14+ thawed boneless skinless chicken tenders (you can use breasts, they just take longer to cook)
2 Tbsp - 1/4 cup Frank’s Red Hot Sauce
3/4 cup of your favorite BBQ sauce
4 Tbsp melted butter
2 Tbsp Worcestershire sauce

Place all ingredients in a large Ziploc bag and marinate for one to two hours.If you are not grilling these outside, HI broil works great, too. Line a cookie sheet with foil. Place cooling racks over the foil. Place chicken across the racks. DISCARD the marinade!Broil chicken for about 5 or 6 minutes on each side, turn over and repeat. The tenders cook fast so this can be done in about 10 minutes.Super simple. Super fast. My kind of dinner!

Firehouse BBQ Grilled Chicken


This is an update from an older post. Each time I made this, I found I was making the same adjustments. It was time to update the blog to reflect that. I love this recipe and always have lots of compliments when I've taken it to people.

2 lbs chicken, cooked & cut up
I prefer to cook my chicken in the crockpot with 1 cup water & 2 tsp chicken bouillon & sprinkle with pepper.

Once chicken is cooked, in a large pot combine:
2 quarts chicken broth, I use Pacific organic chicken broth
1 quart water
1+ cup chicken juices leftover from crockpot (I usually use all that is leftover)
1/4 cup chicken soup base
1 large family size cream of chicken soup (26oz)
1 regular can cream of chicken soup (10 3/4 oz)
2 tsp dried minced onion
3+ carrots, grated
pinch of dried minced garlic
Dash of pepper
Very small dash of celery salt (my kids won't eat celery!)

1 24oz bag Reames frozen noodles (or use your own homemade noodles)
Start cooking the noodles in their own pot of water.Important: I usually sprinkle just a little bit of chicken bouillon in it to give them some flavor. Cook noodles until half done. These noodles take a bit to cook but I've fooled many people into thinking they're homemade... so it's worth the time to let them cook. (I've never mastered the whole homemade noodle thing, so I leave the work to Reames. However, my sister makes my mom's homemade noodle recipe all the time. Click here if you want authentic homemade noodles.) 

Meanwhile, put water, chicken bouillon granules, chicken soup base, cream of chicken soup, minced onion, and pinch of minced garlic in a large pot.I prefer to cook it on medium to help start the flavors to mix together. I use a whisk to make sure the soup mixes into the broth well. Once it is slightly boiling, grate carrots into the pot. These add great flavor and texture. And my kids eat the soup better if they are grated and not chopped. Plus, they cook faster that way. Allow the soup to continue a medium boil.

Once the noodles are almost done, throw them in the broth and let them finish cooking and absorb the flavor. The broth will also thicken from the starch of the noodles. Keep the soup at a rolling boil, being sure to stir often so the noodles aren't sticking to the bottom.Finally, add chicken. Add a dash of pepper for taste. I usually taste test along the way just to be sure it doesn't need a little more chicken soup base or bouillon. The cream of chicken soup usually does a great job of adding great flavor while still keeping the broth very chicken-noodle-like. I let it cook just a couple minutes past the noodles being done to be sure the chicken has absorbed lots of flavor from the broth.
After the noodles are done and it has passed a couple of taste tests, serve up with your favorite roll, breadsticks, or just a simple side salad! I promise you won't be disappointed. It's hard to mess this soup up.
It makes a big batch. Perfect for making some for your family & taking some to the neighbors or someone who just needs homemade chicken noodle soup in their life! :) This soup is also amazing served over homemade mashed potatoes! Oh heaven!!!

Chicken Noodle Soup

 This was Olive Garden worthy!!! (in my opinion!!)
I sort of mixed things up on a Lasagna Roll Up recipe... I had the Idea from the Chicken Lasagna... but it really is nothing like it! Try it and you will see!! I found the recipe for the Alfredo sauce here on foodnetwork.com and the way to cook the chicken also... from there it just became what it is.

The Chicken:
2 large *thaw* chicken breasts sliced (fajita style)
2 *fresh* cloves garlic, minced
1 T Olive Oil
1 1/2 C. FRESH Spinach leaves
Heat oil in pan with garlic until the aroma builds... Do not burn or over brown. Cook until chicken is fully cooked then add the Spinach and stir until the leaves are wilted into it.

The Sauce:
4T Butter
1 clove fresh garlic, minced
2T flour
2 C Cream
1/2 C. milk
1C Fresh grated parmesan

In a medium sauce pan heat butter and garlic and add flour once butter is melted and aroma of garlic is building. Add the Cream and milk and stir then add the parmesan and bring to a boil and continue to stir frequently over a medium low heat as it boils and thickens. (I added a dash of pepper to it as well)

The Pasta/Filling:
24 oz (1LB 8oz) cottage cheese
1 egg
1/4 C Parmesan cheese
Mozzarella cheese
Parsley
salt and pepper
9 lasagna noodles cooked al dente

Mix the cottage cheese, egg, parmesan, mozzarella, and a dash of salt and pepper and Parsley til it looks good. Spoon on the cooked noodles and roll up and place in 9X13 pan with a little sauce spread on the bottom. **You will have left over filling but only 9 rollups fit in the pan**

Mix some sauce into the chicken... just enough to spoon on top of each roll up (you will have left over sauce I still had about a 1/2 cup or just a little more left over) and then top with a little more parmesan and mozzarella cheese and diced tomatoes for color (I added the tomatoes after the picture was taken)

Cook in oven at 350 degrees for 20-30 minutes. Until Cheese is starting to golden and sauce is bubbling.

Let sit for 10 minutes after removal from the oven. Serve and Enjoy!

Chicken Alfredo Lasagna Roll Ups


I am reposting the recipe because it has been on the blog for over 2 years and I took some new pictures. Plus, I've found making individual pot pies rather than 1 big one helps them cook better.


Crust:
Click here for the recipe. I just used the dough from a previous batch and let them thaw all day to room temperature.

Roll out one crust and place it in the bottom of 9 inch pie dish. Roll out top crust and leave until your filling is done.

Chicken:
2 chicken breasts, thawed
Salt and pepper

Place chicken in glass baking dish and sprinkle with salt & pepper. Cover with foil. Bake chicken at 350 for about 40-45 minutes or until done. Cut up all veggies while chicken is cooking. After chicken is done, put chicken on cutting board to cool. After it is cooled, cut up into desired chunks. (Note: I've found that baking the chicken keeps it much more moist than boiling it. If you don't care, then just boil it or for even quicker cooking time, cook it in a George Foreman grill and sprinkle with the salt & pepper. This takes about 15 minutes but it's a little crisper on the edges.)

Filling:
1 1/2 cups water
1 1/2 Tbsp chicken soup base
1 cup potatoes, cubed to desired size
1/3 cup carrots, chopped to desired size
3 Tbsp celery, chopped into itty bitty pieces
A couple shakes of dried minced onion

Individual foil pie dishes
(Recipe makes 5)

Boil all veggies until they are still firm, but close to done. If needed, add more water if the veggies are absorbing a lot of the water. Add 3 Tbsp to 1/4 cup cream of chicken soup. Add more chicken soup base if needed to taste. Add salt -if needed- and pepper to taste. Stir in until blended, with a taste check afterward, of course! :) (If you want your pie more runny/juicy add a little extra soup/water.) Let cool slightly. Add in chicken and pour into pie dishes. I buy the foil individual pie dishes. They come in a pack of 6. I just reuse them and wash them in the dishwasher! Super easy. The pies cook better as individual rather than one big one.

Put top crust on top and flute the edges. With a sharp knife, cut about 4 slits in the center to let steam escape.



Bake at 425 for 15 minutes. Lower oven temperature to 350 and cook for an additional 10 minutes or less... just until golden brown. (I got mine a little too golden this time... as you can see in the picture.) Maybe a little foil around the edges? I've done that for other pies, so I guess it would work for this, too.
Let set up for about 5 minutes and then serve.
Note: You could do other veggies if desired. I'm not a pea or green bean person so I opted for potatoes, celery, and carrots. If you do peas, cook them separately and throw them in at the end with the chicken. I guess you could do frozen veggies, but I've found that fresh tastes soooooo much better. It's worth all the effort to cut it all up and have it taste so yummy.

Chicken Pot Pie

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