Posts tagged ‘chicken’
These quesadillas are absolutely to die for! I definitely recommend them. Just be sure check out my tips below the recipe… you won’t regret it. 🙂
2 tomatoes, diced
1 onion, finely chopped
2 limes, juiced
2 tablespoons chopped fresh cilantro
1 jalapeno pepper, seeded and minced
salt and pepper to taste
2 tablespoons olive oil, divided
2 boneless, skinless chicken breast halves, cut into strips
1/2 onion, thinly sliced
1 green bell pepper, thinly sliced
2 cloves garlic, minced
4 10-inch flour tortillas
1 cup shredded Monterey Jack cheese
1/4 cup sour cream (for topping)
In a small bowl, combine tomatoes, onion, lime juice, cilantro, jalapeno, salt and pepper. Set aside.
In a large skillet, heat 1 tablespoon olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
Put the remaining 1 tablespoon of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
In a heavy skillet, heat one flour tortilla. Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. When bottom tortilla is lightly brown and cheese has started to melt, flip quesadilla and cook on the opposite side. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.
Easier said than done, though. I found that the quesadillas were incredibly hard to flip with so much stuff inside. The second time I made them, I used smaller tortillas and put less filling inside. (Note: This means you need to buy extra tortillas) I also used a griddle to make the job easier.
They’re totally worth the hassle, though. Even if you just eat the filling and skip the whole quesadilla thing, you’ll still enjoy it…. Ha ha!
Original recipe: Allrecipes.com
Photo courtesy of Allrecipes.com user Alaena39
We’ve made this recipe a couple of times now and love that it’s both easy to make and healthy, but also tastes fantastic. It came from one of our new favorite websites, Eat Better America, and there’s not a singe bad-for-you thing in it.
8 oz uncooked whole wheat fettuccine
2 tsp olive/vegetable oil
1 medium onion, finely chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium tomatoes, chopped*
2 cups cubed cooked chicken or turkey breast
3 Tbsp chopped fresh or 1 tsp dried basil leaves
1/2 teaspoon salt
1/8 tsp red pepper sauce
Cook and drain fettuccine as directed on package. Cover to keep warm.
Meanwhile, in a 10-inch nonstick skillet, heat oil over medium-high heat. Cook onion and garlic in oil, stirring occasionally, until onion is crisp-tender. Stir in remaining ingredients except pasta; reduce heat to medium.
Cover and cook about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Serve over fettuccine.
*If you don’t have fresh tomatoes on hand, you can substitute 2 14.5-oz cans of diced tomatoes. We did, and it definitely saved us on prep time.
Mandarin Chicken was actually my first exposure to orange marmalade, but WOW… what a great way to try it!
This recipe is from Food That Says Welcome by Barbara Smith (mother of artist Michael W. Smith). I love the idea behind the book: “Simple recipes to spark the spirit of hospitality.” I would certainly make this dish for company.
The picture doesn’t really do it justice, but the Mandarin Chicken was wonderful. Just the right amount of sweetness and a bit of crunch from the almonds. Great tasting, and pretty good for ya, too!
1 1/2 lbs chicken tenders
3/4 tsp salt
1/2 tsp black pepper
1 tsp butter
2 tsp olive oil
1 cup orange marmalade
2 tsp cornstarch
2 tsp lemon juice
1 tsp dry mustard
1 11-oz can mandarin oranges
1/2 cup sliced almonds, toasted
Sprinkle chicken with salt and pepper. Heat butter and oil in a large skillet. Add chicken and cook 4 minutes on each side until lightly browned. Remove from skillet and set aside.
Combine marmalade, cornstarch, lemon juice, and mustard in a small bowl, stirring mixture well with a whisk. Gently stir in oranges. Add mixture to skillet. Cover and cook 6 minutes on medium heat or until sauce slightly thickens. Spoon over chicken and sprinkle with almonds. Serve with rice.
It’s grilling season. Hooray!
Grilling season can be a bit hard to navigate for the diet-conscious, with all the burgers and brats. This recipe, though, is both tasty AND good for your body. A mix of chicken, veggies, and pineapple, these kabobs are bursting with flavor, due in large part to… you guessed it… the delicious five spice.
Note: We found that these cooked way more evenly on our indoor grill, so you might try that. (And, hey! That way, you can make them all year ’round!)
1/4 cup frozen orange juice concentrate, thawed
2 Tbsp honey
1 Tbsp soy sauce
1/4 tsp five spice powder
dash ground ginger
1 lb boneless, skinless chicken breast halves or thighs
1 cup (8-oz can) fresh pineapple chunks
1 medium green sweet pepper, cut into 1-inch pieces
1 medium red sweet pepper, cut into 1-inch pieces
2 cups hot cooked rice
For glaze, in small bowl combine orange juice concentrate, honey, soy sauce, five spice powder, and ginger. Set aside.
Cut chicken into 1-inch pieces. On 6 long metal skewers, alternately thread chicken, pineapple, green sweet pepper, and red sweet pepper, leaving a 1/4-inch space between pieces.
Charcoal grill: Grill kabobs on rack directly over medium coals, uncovered for 12 to 14 minutes or until no long pink, turning and brushing with glaze up to the last 5 minutes of grilling.
Gas Grill: Preheat grill; reduce heat to medium. Place kabobs on rack over heat. Cover and grill as above.
Serve with hot cooked rice.
Recipe courtesy Better Homes and Gardens Cook Book
This recipe initially came from the Pampered Chef Fall/Winter 2007 collection. I’ve made a few changes to make the recipe a touch healthier (and easier to read!)
We enjoyed this for dinner tonight and look forward to the leftovers later this week (recipe serves 6). We did a lot of the veggie prep as we went along, which threw our cooking time off a bit. Even still, the dish came out delicious! Tastes both fresh and full and really hit the spot on a cold evening.
2 boneless, skinless chicken breasts
1 Tbsp olive oil
1 lemon, cut in half crosswise
1 medium onion, chopped
1 clove garlic, minced
2 8.8-oz packages pre-cooked chicken-flavored rice*
1 medium carrot, peeled and sliced into julienne strips
1 medium zucchini, sliced
2 plum tomatoes, seeded and diced
2 cups chicken broth
1/2 cup grated Asiago cheese
1/4 cup snipped fresh basil
Use meat tenderizer to flatten chicken to 1/2-inch thickness. Season both sides with salt and pepper. Heat 1/2 Tbsp oil in 12-inch skilley over medium-high heat. Arrange chicken and lemon halves (cut sides down) in skillet. Cook chicken 3-4 minutes on each side or until center of chicken is no longer pink; remove chicken and lemon from skillet. After chicken has cooled slightly, slice into 1/2-inch pieces.
Heat 1/2 Tbsp oil in same skillet. Cook onion and garlic over medium heat 4-6 minutes or until onion is tender. Add rice. Juice onion halves into skillet (beware of seeds!). Cook and stir 3-4 minutes or until juice is absorbed into rice. Add broth and remaining vegetables and bring to a boil. Reduce heat to medium and simmer 4-5 minutes or until broth is slightly thickened. Stir in chicken and cook until heated through.
Remove skillet from heat and add cheese and basil. Stir until cheese is melted and sauce is thickened.
*we used Uncle Ben’s whole grain
The name’s quite a mouthful, huh? Ha ha! 🙂
I got this recipe from Robin Miller, who has a show on the Food Network called “Quick Fix Meals.” I made these for some girlfriends, and then again for my husband, and they were a hit. Not exactly an authentic enchilada recipe, but the dish wasn’t hard to make and was full of flavor.
Note: Robin’s recipe has you cook enough chicken to use for another recipe. If you’re just making this, use only 1 pound.
2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
1 15-oz can black beans, rinsed and drained
1 4-oz can diced green chilies
1/3 prepared salsa, mild, medium, or hot
2 Tbsp chopped fresh cilantro leaves
4 8-inch flour tortillas
1 1/3 cups shredded Monterey jack and/or Cheddar
Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.
Stir in black beans, green chilies, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.
Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).
Bake enchiladas 15 minutes, until cheese is golden and gooey!
The husband and I made this Campbell’s casserole the other night as a quick and easy dinner after work. The prep time is almost nothing. It does bake for 45 minutes, though, so be warned…
Although this wasn’t exactly bursting with flavor, it tasted good and makes a fantastic comfort food. We only used half as much chicken and took the leftover rice and veggies for lunch the next day. Yum!
I’m tempted to try this with brown rice, but don’t know whether that’ll affect the baking time. Anyone??
1 can Campbell’s cream of chicken soup
1 1/3 c water
3/4 c uncooked long grain white rice
1/2 tsp onion powder
2 c frozen mixed vegetables
4 boneless, skinless chicken breasts
1/2 c shredded cheddar
Stir the soup, water, rice, onion powder, and vegetables in an 11 x 8-inch baking dish. Top with the chicken. Season the chicken as desired. Cover and bake at 375° for 45 minutes or until the chicken is cooked through and the rice is tender. Top with cheese and let stand for 10 minutes. Stir rice before serving.