Chicken “Tostadas”

I saw this recipe on the Rachael Ray show one day last week. I saved it my “make soon” list shortly afterwards. This recipe is a a good alternative to the traditional not so figure friendly tostada. After I was done making this however, my kitchen looked like a tornado and swept through, destroying everything in its path! I gotta say though, all the dirty dishes was worth it.

Ingredients:

4 boneless skinless chicken breasts- I only used 2 since I was just cooking for Jeremy and myself

salt

pepper

juice of 2 large limes, divided

1 1/2 tsp cumin, divided

1 tsp oregano

4 large cloves garlic, minced, divided

5 tbsp vegetable or canola oil

1 onion, chopped

2 ears corn,scraped from the cob- I used about 2 cups of frozen corn because the corn at my supermarket looked awful

1/2 tsp paprika

1/2 tsp cayenne- I used hot sauce

2 jalapenos, seeded, minced, divided- I used diced canned jalapeno peppers (about 2 tbsp) from the mexican section of my supermarket

1 can refried beans

1 cup water

2 cups chopped tomatoes

1 red onion, chopped

1 fresno pepper, chopped- I just used another tablespoon of the diced jalapenos

1/4 cup cilantro, chopped

shredded monterey jack cheese, enough to top of the chicken breasts with

lightly crushed baked tortilla chips

sliced jalapeno rings- I used whatever I had left from the canned jalapenos

Directions:

Butterfly the chicken breasts but cutting halfway through each one lengthwise and then pound each one until its about 1/4 inch thick. You could also just use thin chicken cutlets to save time. Season liberally with salt and pepper.

In a bowl, combine juice of one lime, 1 tsp of the cumin,oregano,  half of the minced garlic, and about 3 tbsp or so of the oil. Add in chicken breasts and coat well with marinade. Heat and a large skillet or a stovetop grill pan over med- high heat. Grill chicken breasts 3-4 minutes per side or until completely cooked through.

Meanwhile, in a small pan, heat 1 tbsp oil. Add remaining garlic, chopped onion, remaining cumin, hot sauce or cayenne,  paprika, 1 chopped jalapeno pepper (or 1 tbsp of canned), and salt. Saute for about 3 minutes of until onion is soft. Transfer to food processor. Add in beans and the water. Puree. Add back into pan and simmer untill slightly thick.

In ANOTHER skillet, heat remaining tbsp of oil over high heat. Add in the corn that you scraped from the cob or the frozen corn. Char until brown around the edges. Turn off heat. Add in tomatoes, remaining jalapeno, fresno pepper if using, juice of 1 lime, red onion, cilantro, and salt to taste.

Top chicken breast with refried beans, handful of cheese, handful of the crushed tortilla chips, corn salsa, and jalapeno slices.

Source:http://www.rachaelrayshow.com/food/recipes/chicken-tostadas/

Theres a chicken breast under all this stuff, I promise!

Chicken Tortilla Soup

Is the weather chilly where you live yet??  Here in Kentucky, especially during the evenings, its obvious that fall has arrived!  Every year when the leaves start falling and theres a slight nip in the air, I get into soup mode. I could eat soup everyday.  I’ve made tortilla soup many, many times.  Most of the time, I use a different recipe just because I like to experiment. I’ll share my favorite with you one day. Don’t let me forget!  Anyway, I found this recipe on Sing For Your Supper blog. She had adapted the recipe from a William Sonoma cookbook. The broth for this is SO flavorful. I could’ve ate the it alone and been satisfied. The addition of the zucchini in this dish is great. It becomes super tender and just melts in your mouth.

Ingredients:

2 large chicken breasts, roasted in the oven and shredded

6 cups chicken stock

1/2  onion, chopped

2 small zucchini, peeled and chopped

1 large garlic clove, minced

1 tsp chili powder

1 tsp cumin

1/4 tsp chipotle chili powder

1/2 tsp salt

1/2  tsp pepper

juice from 2 large limes

 

Directions:

Heat about 2 tbsp of olive oil in a large saucepan over medium heat. Add chopped onion and zucchini and saute about 3 minutes or until slightly tender. Add garlic, chili powder, cumin, chipotle chili powder, salt, and pepper and stir until fragrant, about 2 minutes. Pour in the chicken broth and bring to a boil. Add in shredded chicken, reduce heat, and simmer 15- 20 minutes. Turn heat off and stir in lime juice.  Pour into bowls and top with your choice of garnishes. I used crushed tortilla chips, shredded monterey jack cheese, and chopped cilantro.

*Serves 4

Caribbean Jerk Chicken Lettuce Wraps

So, this recipe happened purely because I was out of several things that I needed for the chinese chicken lettuce wraps that I had intended on making.  I browsed through my fridge and pantry to try to find some stuff to throw together because I still wanted lettuce wraps, even if they were different that the ones I originally wanted. Oh how I love lettuce wraps. 

Ingredients:

1 lb chicken breast, cut into chunks

1 red bell pepper, diced

3 large scallions, sliced thin

Several romaine lettuce leaves

salt

pepper

1/2 to 1 cup chopped mango, depending on how much you want on your wrap- I just used some frozen mango that I had thawed

Several tbsps of caribbean jerk marinade- I used Great Value brand from Walmart

 

Heat 2 tbsp of oil in a large skillet over med-high heat. Season chicken chunks with salt and pepper. Add to the skillet and brown on both sides until cook through. Add in diced red pepper and sliced scallions. Saute until veggies start to become soft, about 3 mins or so. Pour in some of the jerk marinade. I didn’t measure this. I just poured it in until I could completely coat all of the chicken with just a bit left over in the pan. Scoop some of the chicken/veggie mixture into the lettuce leaves and top with chopped mango.

* Chopped pineapple would also be good in this recipe if you don’t have any mango on hand

 

 

Chicken Souvlaki

Hello!  How are y’all doing today?  I wanna share a recipe with you that I’ve made countless times. It’s super easy, delicious, and very filling.  The original recipe is actually from Sandra Lee ( SHOCKING, I know 😉 ). I’ve made a few changes here and there  over time and have found that MY version is better! 

Ingredients:

1 lb boneless, skinless chicken breast, cut into 1 inch chunks

1 tsp dried dill weed

3 cloves of garlic, minced

juice of 1 lemon

1 tsp salt

1/2 tsp black pepper

1 tbsp greek seasoning blend

about 2 tbsp of extra virgin olive oil- I just drizzle it in so I’ve never measured!

Mix together everything in large bowl and toss chicken around it the marinade until its evenly coated. Cover and refrigerate overnight.

 

Tzatziki Sauce

————————

1 cucumber, grated or diced small

1 cup plain greek yogurt

juice of 1 lemon

3 cloves garlic, grated or minced super fine

pinch of salt

pinch of black pepper

1/2 cup crumbled feta cheese

Mix all together and refrigerate until ready to use. This is best made about an hour in advance so that the flavors have time to marry.

 

Toppings- Chopped romaine lettuce, chopped tomatoes, sliced red onion

You will also need bread…I used naan because I think it adds a little something extra to the recipe. You can also use pita bread, flour tortillas..pretty much anything you would like!

Directions:

Heat a couple of tbsps of olive oil in a large nonstick skillet over medium high heat. Add chicken and cook until completely cooked through. Grill naan bread on stovetop grill just until heated. Now its time to arrange. Pile chicken, veggies, and tzatziki onto bread and enjoy!

Not the prettiest picture but it sure was delicious! 

 

 

 

Shredded Hawaiian Chicken with Honey Glazed Pineapple Skewers

I don’t know about you, but I’m always searching for new and easy ways to make chicken. It seems that its the most used protein source in my house. We love it fried, bbqed, baked…you name it, we love it!  As soon as I saw this recipe on Tastykitchen.com, I knew that it would soon make an appearance on our dinner table. I gotta admit, I was quite nervous when I saw that it had 1/2 cup of vinegar in it. Honestly, once the chicken was done, you would never even believe that there was vinegar in the dish. The sauce just becomes a sweet, mellow glaze of sorts.

 

Ingredients:

3/4 cup soy sauce

1/2 cup apple cider vinegar

1/4 cup pineapple juice- I used the juice from a can of pineapple chunks

3/4 cup light brown sugar

1 tsp grated ginger root

2 large cloves of garlic, finely chopped

1 1/2 cups water

1 pound boneless, skinless chicken breast

1 cup of mushrooms, sliced

 

Directions:

In a large dutch oven or saucepan, add soy sauce, vinegar, sugar, ginger, and pinepple juice. Heat over low heat until sugar is dissolved. Add chicken, garlic, and water to the pan. Bring to boil, reduce heat and simmer 45 mins or so with lid closed. Turn chicken over so that both sides get all the yummy flavor from the sauce. Add sliced mushrooms and cook an additional 45 mins. Shred chicken with two forks. At this point, I added another splash of the pinepple juice because there wasn’t enough sauce left for my liking and cooked about 5 mins more just so that the extra juice could blend in. Serve over steamed white rice.

As for the pineapple skewers, I just went super simple and put the chunks from the can that I used the juice from and put them on skewers. I threw them on my stovetop grill until both sides had some beautiful grill marks. Right before I pulled them off, I melted a tbsp of so of honey in the microwave for about 10 secs and brushed it onto my skewers as soon as they came off the grill.  Couldn’t be simpler or tastier!

 

Cookbook/Recipe Review!

 

So, I was contacted a couple of weeks ago to review a cookbook which would be releasing soon (its actually already out btw. It hit shelves 09/06/2011…my review is just a bit late) and of course I jumped on the chance. Many of you have heard of Ron Douglas, right? You know, the guy that wrote America’s Most Wanted Recipe. Anyway, he his new cookbook is called America’s Most Wanted Recipes Without the Guilt.  I’m all about some lower calorie cooking. Nothing makes me happier than finding a truly delicious reduced calorie dish!  I’ve already tried 3 dishes from the cookbook and each one have been delicious. I HIGHLY recommend this book if you love eating out, if you are watching your calorie intake, or if you’re just looking for some new recipes to try! This is a must have for everyone!!  I’m going to share with you the recipe for the ever popular Golden Corral bourbon street chicken. I swear to you people, this copycat recipe is dead on. It is so delicious. I can’t wait to make this again!

 

 

Bourbon Street Chicken

1/2 cup soy sauce

4 packets of your fav reduced calorie sweetener ( I used truvia)

1/2 tsp garlic powder

1 tsp ground ginger

2 tbsp dried minced onion flakes

1/4 cup bourbon

1/4 cup plus 2 tbsp chicken broth

1 lb boneless, skinless chicken thighs, cut into bite sized pieces

 

In large bowl whisk together soy sauce, sweetener, garlic powder, ginger, minced onion flakes, bourbon, and 1/4 cup of the chicken broth. Pour over the cut up chicken thighs. Marinate in the fridge for 4 hours.

Preheat oven to 350.

After the chicken has marinated, transfer it to a large cast iron skillet and arrange into a single layer. Pour the marinade over the chicken and bake for 1 hour, stirring every 10-15 mins. When chicken thighs are cooked through, transfer it to a plate. Place skillet over a stovetop burner and deglaze the pan using 2 tbsp of chicken broth. Add chicken thighs back to the skillet and simmer 5 mins.

Waaallaah!! You now have bourbon street chicken!  I served this with mashed potatoes, mac and cheeese, and yeast rolls (golden corral copycat that is also in the book).

Chicken Mole Enchiladas

Wow! Ive totally been M.I.A for a while havent I? Im sorry! I promise I will start updating this thing on a more regular basis. I just couldnt seem to be able to get back into the swing of things after the holidays.

Have you guys saw the new show on the Food Network called Mexican Made Easy?? It comes on Saturday mornings at 9:30. The host is Marcella Valladolid. Its so nice to see a new face on FN. I love this show. If you havent saw it yet, you must.

This is the first recipe that Ive tried for Mexican Made Easy and I can tell you that I definately wont be my last. This meal is very messy once you start rolling the enchiladas but its worth every bit of it! I know it sounds a bit weird with the combo of some of the ingredients but trust me, its SOO good.

Ingredients:

2 large chicken breasts

Salt and pepper

olive oil

5 dried ancho chiles. stemmed and seeded

1/2 cup hot water

handful of tortilla chips

2 tbsp olive oil

1 1/2 medium onions, chopped

2 garlic cloves, minced

1 3/4 cups chicken stock – I used about 2 cups

3 tbsp creamy peanut butter

1 tbsp sugar

1 tsp dried oregano

5.5 oz Mexican chocolate- I used 1/3 cup bittersweet chocolate chips and 1/2 tsp ground cinnamon

12 corn tortillas, warmed

1/4 cup mexican crema

3/4 cup queso fresco

 

Directions:

Season chicken breasts with salt and pepper. Boil until cooked though. Cool and set aside.

For the Mole: Reconstitute the dried anchos by soaking them in 1 1/2-2cups hot water for 15-20 mins. Drain and set aside In a large saucepan, heat the oil over med heat. Add the onions, season with a little salt and saute 3 mins. Then add garlic and cook 2 mins more. Transfer onion and garlic mixture to blender along with handful of tortilla chips, chicken stock,peanut butter, sugar, and oregano. Blend until smooth. Transfer the sauce to a med skillet and bring to boil. Reduce the heat and simmer 20 minutes. Stir in the chocolate and cinnamon. Season the mole with salt and pepper to taste. Reserve 1 cup of mole for garnishing the enchiladas, the rest will be used for dipping the tortillas.

To assemble the enchiladas: Re-heat the shredded chicken if needed. Heat tortillas in microwave until warm (recipe calls for the tortillas to be dipped in hot oil and fried 2 mins to warm, I just microwaved to save calories/fat). One by one, dip warm tortillas into the warm mole (which should be right next to the pan for easy dipping) and place on a cutting board. Working quickly, put about 1/3 cup of chicken in the center. Roll the tortilla like a cigar. Place in serving dish seam side down. Continue to fill all of the tortillas and place them side by side. Pour the remaining, reserved Mole over the top, drizzle with a little mexican crema, sprinkle with queso fresco, and serve.

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