The entire family is home for the holidays, so it is quite busy here as a family of 5. Kids are in and out from playing in the snow and we are just trying to tidy up and get back to normal.
I've been struggling to find new recipes to try. We usually BBQ year round but since we've moved, the BBQ doesn't seem to work. So I'm on the search for baked recipes. With thawed chicken in the fridge, I set out to try a quick and simple recipe. And this recipe did not disappoint. Everyone loved this recipe and it was gobbled up quite quickly.
As I'm trying to start a fresh new me, I will be searching for a lightened up version of this recipe. In the meantime, it won't stop me from making this recipe again!
I made fun rice for a side along with some corn. Vegetable prices out here at the moment are crazy. Looking forward spring so that I can plant a garden. We've lived in a climate that doesn't do well with gardens for the past 5 years, so I'm very excited to plan this.
Ok, on to the recipe!
Parmesan Crusted Chicken breasts
source: www.hellmanns.ca
Ingredients
1/2 cup Hellmann's Real Mayonnaise
1/4 cup grated parmesan
4 boneless, skinless chicken breast halves
4 tsp seasoned dry breadcrumbs
Preheat your oven to 425F. Line a baking sheet with aluminium foil and spray with non stick spray.
Mix mayo and cheese in a bowl. Set aside.
Place chicken breasts in baking sheet. Spoon mayo mix onto chicken breasts and spread. Ensure it is spilt evenly. Sprinkle 1 tsp of breadcrumbs over each chicken breast.
Bake in the oven for 20 mins or until the chicken is cooked.
And that's it!! So simple, tasty, and juicy. My husband asked that I make it again tonight, it was that good. (photo to come)
** I am not associated with Hellmann's nor did I receive any compensation. This is simply my opinion on the recipe. **
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
31 December 2015
1 June 2012
Hot Wing Sauce
This recipe is from my brother who LOVES anything spicy. And any kind of spicy food. This hot wing sauce recipe has been floating around my family for a little over 20 years. I'm not sure where it came from or how my brother got it (did he make it up?) but I know that it's good. I've made it for quite a few Grey Cup parties and Super Bowl parties as well as every day get-togethers. My hubby even insists that I make it as a meal for him!! We BBQ chicken drumsticks and then slather on the sauce at the very end. There's always a ton of sauce leftover and he dunks the chicken in it before taking a bite. Way too spicy for me to do that, but I enjoy it off the BBQ or out of the oven.
Hot Sauce
source: my brother G.
Ingredients
1 1/4 cups Red Hot hot sauce
2 1/2 tsp melted butter
2 1/2 tbsp vinegar
1 tsp garlic powder
2 1/2 tbsp ketchup
cayenne pepper to taste (a little does go a long way)
5 lbs chicken wings/drumettes or chicken pieces
Bake wings in greased pan @350F for about 30-35min then broil them until they are brown and flip them. This takes about 15 mins. Or you can cook them on the BBQ (less mess lol). Now you are ready to add the sauce! For the oven method, I actually heat them in batches in a fry pan on the stove. I just add some sauce until they are coated and the sauce is heated. Transfer back to the pan (after removing the leftover grease) and then once they are all coated, I add a little more sauce and pop them back in a 350 oven for just a little bit. Not too long because the meat will fall off the bones before you can eat them. So maybe 10 min. I put them back in so that the sauce will "bake" onto the wings. If you are BBQing, just slather on the sauce towards the end of the cooking so that the sauce doesn't burn.
You will likely have leftover sauce which can be used for dipping. If you are BBQing, take about half the sauce outside with you to BBQ and keep the other half for dipping :)
note: We made these recently but I didn't manage to get a picture. I should have taken a picture of my hubby enjoying these but I don't think he would have been happy LOL. I will update with a picture soon as I know we will be eating these again!
Happy cooking!
Hot Sauce
source: my brother G.
Ingredients
1 1/4 cups Red Hot hot sauce
2 1/2 tsp melted butter
2 1/2 tbsp vinegar
1 tsp garlic powder
2 1/2 tbsp ketchup
cayenne pepper to taste (a little does go a long way)
5 lbs chicken wings/drumettes or chicken pieces
Bake wings in greased pan @350F for about 30-35min then broil them until they are brown and flip them. This takes about 15 mins. Or you can cook them on the BBQ (less mess lol). Now you are ready to add the sauce! For the oven method, I actually heat them in batches in a fry pan on the stove. I just add some sauce until they are coated and the sauce is heated. Transfer back to the pan (after removing the leftover grease) and then once they are all coated, I add a little more sauce and pop them back in a 350 oven for just a little bit. Not too long because the meat will fall off the bones before you can eat them. So maybe 10 min. I put them back in so that the sauce will "bake" onto the wings. If you are BBQing, just slather on the sauce towards the end of the cooking so that the sauce doesn't burn.
You will likely have leftover sauce which can be used for dipping. If you are BBQing, take about half the sauce outside with you to BBQ and keep the other half for dipping :)
note: We made these recently but I didn't manage to get a picture. I should have taken a picture of my hubby enjoying these but I don't think he would have been happy LOL. I will update with a picture soon as I know we will be eating these again!
Happy cooking!
2 April 2012
Honey Garlic Chicken for the slow cooker
With my busy baking schedule on Fridays and Saturdays now, it's important for me to have something easy ready for supper because I'm not going to want to really do much. So I found a recipe for the slow cooker for some chicken thighs I had in the freezer. I went to one of my favorite sites for anything slow cooker, http://crockpot365.blogspot.com. The author has a great variety of recipes to choose from and she also puts up a verdict of how her family enjoyed the recipe. Definitely worth browsing!
I made this while baking on Saturday and it was so tasty. It smelled great while cooking and the taste didn't disappoint. There is a sweetness to the chicken but not overpowering at all, just the right amount. And the chicken was nice and tender. I am definitely throwing this recipe into my rotation, too good not too!!
Honey Garlic Chicken for the slow cooker
source: www.crockpot365.blogspot.com
Ingredients
1 1/2 - 2 lbs boneless, skinless chicken thighs
3 garlic cloves, minced
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
Use a 4qt slow cooker for this recipe. If you are using a 6qt slow cooker, like I did, the chicken is going to cook faster. So with the 6qt, be sure to check after 3 hours on high or 5 hours on low for doneness.
Put your chicken into the slow cooker. Place remaining ingredients into a small bowl and mix. Pour mixture evenly over the chicken and cover.
Cook on low for 6 hours or on high for 3-4 hours if using a 4qt slow cooker.
Serve with rice and your choice of veggies.
Happy cooking!
I made this while baking on Saturday and it was so tasty. It smelled great while cooking and the taste didn't disappoint. There is a sweetness to the chicken but not overpowering at all, just the right amount. And the chicken was nice and tender. I am definitely throwing this recipe into my rotation, too good not too!!
Honey Garlic Chicken for the slow cooker
source: www.crockpot365.blogspot.com
Ingredients
1 1/2 - 2 lbs boneless, skinless chicken thighs
3 garlic cloves, minced
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey
Use a 4qt slow cooker for this recipe. If you are using a 6qt slow cooker, like I did, the chicken is going to cook faster. So with the 6qt, be sure to check after 3 hours on high or 5 hours on low for doneness.
Put your chicken into the slow cooker. Place remaining ingredients into a small bowl and mix. Pour mixture evenly over the chicken and cover.
Cook on low for 6 hours or on high for 3-4 hours if using a 4qt slow cooker.
Serve with rice and your choice of veggies.
Happy cooking!
28 March 2012
Chicken Pomodoro
I like to try and have some meals ready to go in the freezer for those days where I'm not 100%. I managed to freeze the sauce for this dish in January. And the other day, I wasn't feeling energetic. At all. I worked hard this past weekend baking up some goodies. I baked all day Saturday (and even in to the wee hours of Sunday morning) and then was up early on Sunday. So everything was in slow motion as I tried to catch up on housework. All I had to do was cook the chicken and add the sauce. I had originally planned to serve this sauce with shrimp instead of chicken, but with my DH not home for supper, I made it so that my kids would eat it too. And they did! Loved every bite!!
Chicken Pomodoro
source: onceamonthmom.com(here), but the recipe is from here
Ingredients
2 tbsp olive oil
1/4 onion, diced
5 cloves garlic, minced
1/4 tsp crushed red pepper flakes
salt and pepper, to taste
2 - 15oz cans diced tomatoes
1 1/2 tsp sugar
3 tbsp pesto
1/2 lb chicken breasts, cooked and cubed (optional - you can sub with shrimp, italian sausage or even nothing)
Heat olive oil in a large skillet. Add onion, garlic and pepper flakes. Season with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
While the onion and garlic cooks, pour the tomatoes (liquid and all) into a food processor, blender or bowl and use a hand blender (like I did). Process until coarsely chopped to desired consistency. (Process less for a heartier sauce or longer for a creamier sauce).
Add tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
Stir in the pesto and simmer another 5-10 minutes. Next, stir the chicken into the sauce just until warmed through. Serve over pasta (I used whole wheat).
Happy cooking!
Chicken Pomodoro
source: onceamonthmom.com(here), but the recipe is from here
Ingredients
2 tbsp olive oil
1/4 onion, diced
5 cloves garlic, minced
1/4 tsp crushed red pepper flakes
salt and pepper, to taste
2 - 15oz cans diced tomatoes
1 1/2 tsp sugar
3 tbsp pesto
1/2 lb chicken breasts, cooked and cubed (optional - you can sub with shrimp, italian sausage or even nothing)
Heat olive oil in a large skillet. Add onion, garlic and pepper flakes. Season with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
While the onion and garlic cooks, pour the tomatoes (liquid and all) into a food processor, blender or bowl and use a hand blender (like I did). Process until coarsely chopped to desired consistency. (Process less for a heartier sauce or longer for a creamier sauce).
Add tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
Stir in the pesto and simmer another 5-10 minutes. Next, stir the chicken into the sauce just until warmed through. Serve over pasta (I used whole wheat).
Happy cooking!
21 March 2012
Bruschetta Chicken Bake
I am trying very hard to eliminate any processed foods from my cooking and our diets. But this recipe is so quick and simple that it's hard to give up. I will definitely scour the net for a substitute recipe for the stuffing, as I'm sure there is one out there. This recipe takes no time to put together and takes only 30 min in the oven. It's also very tasty and both my kids devour this. They really do clean their plates on this one!
Bruschetta Chicken Bake
source: www.kraftcanada.com
Ingredients
1 can (540ml/19fl.oz) stewed tomatoes, undrained (I use Aylmer Accents Italian seasonings)
1 package Stove Top stuffing, chicken
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tsp dried basil
1 cup mozzarella cheese, shredded
Heat oven to 400F.
Mix the tomatoes, stuffing and garlic in a bowl until the stuffing is just moistened.
Place chicken in 13x9 baking dish or 3L casserole, then basil and top with cheese.
Next, cover with the stuffing mixture and bake for 30 minutes or until chicken is done.
Serve with some veggies and there is a quick and yummy meal for the family!
Happy cooking!
Bruschetta Chicken Bake
source: www.kraftcanada.com
Ingredients
1 can (540ml/19fl.oz) stewed tomatoes, undrained (I use Aylmer Accents Italian seasonings)
1 package Stove Top stuffing, chicken
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
1 tsp dried basil
1 cup mozzarella cheese, shredded
Heat oven to 400F.
Mix the tomatoes, stuffing and garlic in a bowl until the stuffing is just moistened.
Place chicken in 13x9 baking dish or 3L casserole, then basil and top with cheese.
Next, cover with the stuffing mixture and bake for 30 minutes or until chicken is done.
Serve with some veggies and there is a quick and yummy meal for the family!
Happy cooking!
9 March 2012
Chicken brochettes and rice pilaf (and lemon potatoes)
I grew up in Montreal where we have a very diverse mix of cultures, which I love. It allowed me to learn so much and to taste so many different foods. One of my favourites is Greek. I just LOVE it!! And when I moved to Eastern Ontario, we found a great restaurant that does great Greek fare, Philos. Now that we are out East, I haven't found a great place. We have tried 2 places so far; one was an "it's Ok" kinda place and the other was an "um never again". There is one other place that we have yet to try, but going out to eat is on the back burner for the moment. In the meantime, I managed to find some recipes for one of our favourite meals: chicken brochettes, rice pilaf, lemon potatoes and a little salad. We did pasta salad this time but usually it is a romaine salad with lots of colour: red peppers, black olives, cucumbers, cherry tomatoes, red onions and feta cheese. I simply replaced the lettuce with some fusilli pasta. And of course, you have to have the best tzatziki (or close to it). I have a great recipe for that too...but a later post will come with the recipe. For this meal, we used the Skotidakis brand found at Costco, it was great. There is some preparation that goes with this meal, but so worth it in the end. Allow for 3-6 hours for your chicken to marinate. I started my recipe late but lucky enough, DH worked late so the chicken marinated for close to 4 hours. And as DH put it, this is restaurant chicken! LOL, so worth it.
Note: I unfortunately don't have any pictures for this meal yet. We ate so late the day it was made, that pictures weren't an option. But I will update with some pics once we have this meal again.
Chicken Brochettes
source: thebestmomontheblock.blogspot.com
Ingredients
4-5 boneless skinless chicken breasts, cut into 1 inch chunks
1/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 tbsp red wine vinegar
2 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried thyme
skewers (we have metal skewers for the BBQ or you could use wooden ones soaked in water)
For the marinade, combine the oil, lemon juice, vinegar, garlic, oregano and thyme in a large resealable zippered bag or in a bowl and add your chicken. Marinate in the fridge for a minimum of 3 hours. I flipped my bag every so often while marinating. Heat the grill and skewer the chicken once marinated. Grill for about 3-4 mins each side (I did 3-4 sides - I wanted some BBQ flavour on all parts of my chicken LOL).
Rice Pilaf
source: thebestmomontheblock.blogspot.com
Ingredients
2 tbsp extra virgin olive oil
1/2 onion, diced
2 med carrot, diced
1 celery stalk, diced
1 small zucchini, diced
1 tsp dried oregano
1 tsp dried thyme
1 1/2 cups long grain white rice
3 cups of chicken stock or water
kosher salt to taste
Heat the oil in a pot and add the onion, carrot, celery and zucchini and sauté for a few minutes. Add the oregano, thyme and salt. Now add the rice and stir to brown for about 2 minutes. Add the stock, stir and cover. Simmer over medium heat, stirring occasionally, until all the liquid is absorbed and the rice is light and fluffy (about 20 minutes). ** This makes a lot of rice!
Lemon Potatoes
source: Australian Women's Weekly cookbook
Ingredients
(recipe is easily halved)
12 medium potatoes, peeled and diced
1/4 cup olive oil
1/3 cup lemon juice (fresh is best)
1 1/2 tbsp grated lemon rind
2 tsp dried rosemary
2 tsp dried thyme
fresh ground black pepper and salt
Preheat oven to 400F. Place diced potatoes in a bowl. Combine remaining ingredients. Once combined, pour over potatoes and stir well to coat. Place potatoes on rimmed baking sheet and cook for 50 mins. I checked for doneness at 40 mins as my oven seems to cook faster.
Serve this meal along side a nice greek salad (romaine salad, tomatoes, red onions, cucumbers, peppers, feta cheese and some Greek salad dressing) and some extra tzatziki of course!
Happy cooking!
Note: I unfortunately don't have any pictures for this meal yet. We ate so late the day it was made, that pictures weren't an option. But I will update with some pics once we have this meal again.
Chicken Brochettes
source: thebestmomontheblock.blogspot.com
Ingredients
4-5 boneless skinless chicken breasts, cut into 1 inch chunks
1/3 cup extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1 tbsp red wine vinegar
2 garlic cloves, minced
1 tbsp dried oregano
1 tsp dried thyme
skewers (we have metal skewers for the BBQ or you could use wooden ones soaked in water)
For the marinade, combine the oil, lemon juice, vinegar, garlic, oregano and thyme in a large resealable zippered bag or in a bowl and add your chicken. Marinate in the fridge for a minimum of 3 hours. I flipped my bag every so often while marinating. Heat the grill and skewer the chicken once marinated. Grill for about 3-4 mins each side (I did 3-4 sides - I wanted some BBQ flavour on all parts of my chicken LOL).
Rice Pilaf
source: thebestmomontheblock.blogspot.com
Ingredients
2 tbsp extra virgin olive oil
1/2 onion, diced
2 med carrot, diced
1 celery stalk, diced
1 small zucchini, diced
1 tsp dried oregano
1 tsp dried thyme
1 1/2 cups long grain white rice
3 cups of chicken stock or water
kosher salt to taste
Heat the oil in a pot and add the onion, carrot, celery and zucchini and sauté for a few minutes. Add the oregano, thyme and salt. Now add the rice and stir to brown for about 2 minutes. Add the stock, stir and cover. Simmer over medium heat, stirring occasionally, until all the liquid is absorbed and the rice is light and fluffy (about 20 minutes). ** This makes a lot of rice!
Lemon Potatoes
source: Australian Women's Weekly cookbook
Ingredients
(recipe is easily halved)
12 medium potatoes, peeled and diced
1/4 cup olive oil
1/3 cup lemon juice (fresh is best)
1 1/2 tbsp grated lemon rind
2 tsp dried rosemary
2 tsp dried thyme
fresh ground black pepper and salt
Preheat oven to 400F. Place diced potatoes in a bowl. Combine remaining ingredients. Once combined, pour over potatoes and stir well to coat. Place potatoes on rimmed baking sheet and cook for 50 mins. I checked for doneness at 40 mins as my oven seems to cook faster.
Serve this meal along side a nice greek salad (romaine salad, tomatoes, red onions, cucumbers, peppers, feta cheese and some Greek salad dressing) and some extra tzatziki of course!
Happy cooking!
28 February 2012
Baked Chicken Parmesan - nice and light!
I am on a quest to lighten up our menus at home. I know that not all of my recipes will be light but I will try to add more to our favourites list. And for those recipes that aren't "light", I usually change up what I can for lighter versions.
I have quite the collection of new and old cookbooks (healthy and not), and I want to put them to good use. But before I head to those, I thought I would share a recipe from a great site that has incredibly flavourful recipes, www.skinnytaste.com. It is wonderful! Be sure to check out her light recipes, both savoury and sweet. I decided to make chicken paremsan as I was totally craving my Uncle Frankie's marinara sauce (it's to die for) and chicken of course ;)
There are a few steps to the process but definitely worth it.
Baked Chicken Paremsan
source: www.skinnytaste.com
Ingredients
4 chicken breasts halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tbsp butter, melted
3/4 cup light mozzarella cheese, shredded
1 cup marinara sauce
cooking spray
Preheat the oven to 450F. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumbs mixture. Place on a baking sheet and repeat with the remaining chicken.
Lightly spray a little more cooking oil in top and bake in the oven for 20 minutes. Turn chicken over and bake another 5 minutes. Remove from the oven, spoon sauce over chicken and top it with some shredded cheese. Bake another 5 minutes or until the cheese is melted.
I served this with a little pasta on the side with some marinara sauce and a salad.
Happy Cooking!
I have quite the collection of new and old cookbooks (healthy and not), and I want to put them to good use. But before I head to those, I thought I would share a recipe from a great site that has incredibly flavourful recipes, www.skinnytaste.com. It is wonderful! Be sure to check out her light recipes, both savoury and sweet. I decided to make chicken paremsan as I was totally craving my Uncle Frankie's marinara sauce (it's to die for) and chicken of course ;)
There are a few steps to the process but definitely worth it.
Baked Chicken Paremsan
source: www.skinnytaste.com
Ingredients
4 chicken breasts halves, sliced in half
3/4 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
2 tbsp butter, melted
3/4 cup light mozzarella cheese, shredded
1 cup marinara sauce
cooking spray
Preheat the oven to 450F. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumbs mixture. Place on a baking sheet and repeat with the remaining chicken.
Lightly spray a little more cooking oil in top and bake in the oven for 20 minutes. Turn chicken over and bake another 5 minutes. Remove from the oven, spoon sauce over chicken and top it with some shredded cheese. Bake another 5 minutes or until the cheese is melted.
I served this with a little pasta on the side with some marinara sauce and a salad.
Happy Cooking!
23 February 2012
Quick Kids Lunch Idea - Chicken Wraps
My kids love chicken nuggets/strips. LOVE them. I haven't found a recipe for homemade nuggets that I (and the kids) love yet. Until we find it, we buy whole wheat chicken strips from one of those big bulk stores and just cut the strips into nuggets. To change things up for the kids, I like to offer the nuggets in a wrap. When I ask what they want for lunch these days, they both say wrap!
Chicken Nugget Wraps
Ingredients
cooked chicken nuggets
shredded light cheddar cheese
lettuce (if your kids like it)
light ranch dressing
flour tortillas
Warm your chicken and tortillas. I cut my chicken nuggets into 3 tiny strips (or chicken strips into bite size pieces). Place some cheese on the tortilla, add the chicken. Then I put some ranch dressing and lettuce. Roll up so that both ends are closed and cut it in half. It's that simple! I usually serve this with some cut up veggies and some dip or a nice greek pasta salad that I make chock full of veggies.
And just yesterday, I used chicken that we had grilled on the BBQ instead of nuggets. The kids just love it. The options with this are endless.
Happy cooking!
22 February 2012
Chicken Quesadillas
This is only my second time making chicken quesadillas and it's the first time I've liked them! It was a low fat recipe but not all my ingredients were low fat, so it was sorta low fat LOL. But this recipe is big on flavor.
My hubby couldn't stop gushing about how great it smelled and I was only cooking the onions, peppers and garlic. He loves garlic! We did take an extra step and grill our chicken on the BBQ but as the original recipe says, you can just cook the chicken in your skillet as well. We are year round BBQ people. We just love it! When I have this recipe on my menu again, I will be sure to pre-cook the chicken with something else on the BBQ so that I have it at the ready come meal time.
Chicken Quesadillas
original source: www.skinnytaste.com
Ingredients
2 large boneless skinless chicken breasts
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green or both), cut into strips (I actually used 2 peppers)
1 clove garlic, minced
1 tbsp oil
1 1/3 cup cheese, shredded (I used a combo of light old cheddar and light mozzarella)
1 cup salsa or pico de gallo
8 flour tortillas
Slice the chicken breast in half so that you have 4 cutlets. Season the chicken generously on both sides with salt, pepper, cumin, oregano and garlic powder. It may be easier to mix an amount of each in a bowl and then sprinkle on your chicken.
If using a skillet, lightly spray your pan with cooking spray on medium heat and cook on both sides. If using a grill, cook on both sides as well. Remove from heat, cut chicken in slices and set aside.
Add 1 tbsp of oil to the skillet and cook the onions and peppers; season with salt and pepper. Cook for about 2 minutes, then add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. Set aside once cooked.
Heat skillet on medium heat and lightly spray with oil. Add a tortilla, top with cheese, chicken, onions, peppers, and salsa or pico de gallo. Top with another tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla while in the skillet and flip it over so that your quesadilla is now on your plate. Gently slide it back into the skillet with the golden side up, allowing the other side to become golden brown, approx 1-2 minutes. Slide it onto a plate and cut into wedges and serve with sour cream and additional salsa if you like.
Happy cooking!
My hubby couldn't stop gushing about how great it smelled and I was only cooking the onions, peppers and garlic. He loves garlic! We did take an extra step and grill our chicken on the BBQ but as the original recipe says, you can just cook the chicken in your skillet as well. We are year round BBQ people. We just love it! When I have this recipe on my menu again, I will be sure to pre-cook the chicken with something else on the BBQ so that I have it at the ready come meal time.
Chicken Quesadillas
original source: www.skinnytaste.com
Ingredients
2 large boneless skinless chicken breasts
cumin
oregano
garlic powder
salt and fresh pepper
cooking spray
1/2 small onion, cut into strips
1 bell pepper (red or green or both), cut into strips (I actually used 2 peppers)
1 clove garlic, minced
1 tbsp oil
1 1/3 cup cheese, shredded (I used a combo of light old cheddar and light mozzarella)
1 cup salsa or pico de gallo
8 flour tortillas
Slice the chicken breast in half so that you have 4 cutlets. Season the chicken generously on both sides with salt, pepper, cumin, oregano and garlic powder. It may be easier to mix an amount of each in a bowl and then sprinkle on your chicken.
If using a skillet, lightly spray your pan with cooking spray on medium heat and cook on both sides. If using a grill, cook on both sides as well. Remove from heat, cut chicken in slices and set aside.
Add 1 tbsp of oil to the skillet and cook the onions and peppers; season with salt and pepper. Cook for about 2 minutes, then add garlic and continue cooking until vegetables are soft being careful not to burn the garlic. Set aside once cooked.
Heat skillet on medium heat and lightly spray with oil. Add a tortilla, top with cheese, chicken, onions, peppers, and salsa or pico de gallo. Top with another tortilla. Cheese should be melted and the bottom of the tortilla should be golden brown. Put a plate on top of the quesadilla while in the skillet and flip it over so that your quesadilla is now on your plate. Gently slide it back into the skillet with the golden side up, allowing the other side to become golden brown, approx 1-2 minutes. Slide it onto a plate and cut into wedges and serve with sour cream and additional salsa if you like.
Happy cooking!
15 February 2012
Quick and Easy Chicken Enchiladas
I do my best to menu plan on Sundays. I will actually start posting my menu plan here on a weekly basis so that I can share it with you and maybe you can share back with me some time. I hope that it will give you some new meal ideas for your families. I do have some recipes that I have cooked in advance and keep in the freezer and there are others that are great last minute recipes. This is one of those recipes. I actually discovered it when I was living on my own in St. Henri, near downtown Montreal. I didn't have cable and was working full time (and then some) and going to cooking school full time. I needed something quick and any leftovers would have to freeze well. This did the trick. It is now a favorite in our house as we all really enjoy it. And the best thing is that you can use a rotisserie chicken! This definitely speeds things up.
Easy Chicken Enchiladas
source: adapted from Kraft Canada
Ingredients
3/4 - 1 cups sour cream (I use light), we use 3/4 cup and if the chicken is still dry, we add more.
2 cups chopped, cooked chicken (I use rotisserie chicken - saves so much time)
2 cups shredded cheddar cheese, divided
1 cup salsa, divided
1 tsp ground cumin
12 6-inch flour tortillas (I use only 8 of the medium Old El Paso flour tortillas)
1 tomato, diced (optional - we don't use)
Some shredded lettuce (optional - we don't use)
Preheat your oven to 350F. Spray a 13x9 baking dish with cooking spray and set aside.
Mix sour cream, cooked chicken, 1 cup of cheese, 1/4 cup of salsa and cumin in a bowl. Spoon about 1/4 cup of the mixture into each tortilla and roll up.
Place the tortillas seam side down in the greased baking dish and top with remaining salsa. Cover and bake for 30 minutes. Remove cover and sprinkle with remaining cheese and put back into the oven until cheese has melted.
This comes together in next to no time and cooks just as fast as you can see. I like to buy rotisserie chicken when it is on special or at the end of the day when they are 50% off. Simply de-bone the chicken and freeze it. I made this recipe on Monday using chicken that I had frozen back on Dec 18 and it was perfect!!
Happy cooking!
Easy Chicken Enchiladas
source: adapted from Kraft Canada
Ingredients
3/4 - 1 cups sour cream (I use light), we use 3/4 cup and if the chicken is still dry, we add more.
2 cups chopped, cooked chicken (I use rotisserie chicken - saves so much time)
2 cups shredded cheddar cheese, divided
1 cup salsa, divided
1 tsp ground cumin
12 6-inch flour tortillas (I use only 8 of the medium Old El Paso flour tortillas)
1 tomato, diced (optional - we don't use)
Some shredded lettuce (optional - we don't use)
Preheat your oven to 350F. Spray a 13x9 baking dish with cooking spray and set aside.
Mix sour cream, cooked chicken, 1 cup of cheese, 1/4 cup of salsa and cumin in a bowl. Spoon about 1/4 cup of the mixture into each tortilla and roll up.
Place the tortillas seam side down in the greased baking dish and top with remaining salsa. Cover and bake for 30 minutes. Remove cover and sprinkle with remaining cheese and put back into the oven until cheese has melted.
This comes together in next to no time and cooks just as fast as you can see. I like to buy rotisserie chicken when it is on special or at the end of the day when they are 50% off. Simply de-bone the chicken and freeze it. I made this recipe on Monday using chicken that I had frozen back on Dec 18 and it was perfect!!
Happy cooking!
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