Month: September 2011

Chimichangas

1 lb cooked beef or cooked pork or cooked chicken (3 cups)

1 (16 ounce) jar salsa

1 (16 ounce) can refried beans

1 (4 ounce) can diced green chili peppers

1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix

16 flour tortillas (7- or 8-inch)

16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks

salsa (optional)

sour cream (optional)

Using two forks, shred cooked meat or chicken (should have about 3 cups). In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix. Cook and stir over medium heat until heated through. In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side. For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge. Top with a cheese stick. Fold in sides; roll up, starting with cheese side. Bake, covered, in 350 degree F oven for 30 minutes. Uncover and bake 10 minutes more or until heated through. Serve with salsa, dairy sour cream.

To prepare, wrap frozen chimichangas individually in foil. Bake in a 350 degree F oven about 50 minutes or until heated through. (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap. Bake 10 minutes more or until tortilla is crisp and brown. Or, heat about 1/4-inch depth of oil in a skillet. Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often. Make-Ahead Tip: To freeze, place chimichangas in freezercontainers. Seal, label, and freeze for up to 6 months.

8 Servings

Appetizers Chicken

Chili’s Southwest “Eggrolls”

Post author By Sharon
Post date September 23, 2011
No Comments on Chili’s Southwest “Eggrolls”

3 flour tortillas, not large (LaTortilla Factory Brand Originals LowFat LowCarb)

1 ounce chicken, cooked and shredded

2 tablespoons black beans, canned

2 tablespoons corn, canned

1 ounce fat free cheese, shredded (your choice of kind)

1 tablespoon red chili pepper, diced

3/4 cup frozen spinach, thawed and drained Dip

2 tablespoons avocados

2 tablespoons nonfat sour cream

1/2 teaspoon Hidden Valley Ranch dip, dry

1 tablespoon tomato, diced

pepper

Preheat oven to 400 degrees. Combine chicken, corn, cheese, chili pepper, and spinach in a microwaveable bowl. Heat for 30 seconds in micro. Warm tortillas in micro for 15 seconds. On a clean, flat surface, lay out tortillas side-by-side. Put 1/3 of chicken mix in the center of each tortilla. To assemble each roll, fold the left and right sides in so no filling escapes during cooking, and roll up. Place all 3 rolls seam side down on a baking pan that has been sprayed. Bake 12 minutes, flipping 1/2 way through cooking.

While eggrolls are in the oven prepare dip.

Sauce:.

Combine sour cream, avocado, and dry dip mix in a small bowl until smooth. Season to taste with pepper. Top dip sauce with tomatoes before serving. When eggrolls are done, allow to cool for a few minutes, then cup diagonally.

2 Servings

Chicken Main Dish Slow Cooker

Chicken Stroganoff – Slow cooker

Post author By Sharon
Post date September 23, 2011
No Comments on Chicken Stroganoff – Slow cooker

4 skinless, boneless chicken breast halves – cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can condensed cream of chicken soup
1 can mushroom

Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese, soup and mushrooms, mix together and cook on high for another 1/2 hour or until heated through and warm.

Chicken Main Dish

Chicken Stroganoff

2 tablespoons olive oil

3 onions, medium, thinly sliced

1 red bell pepper, thinly sliced

1 1/2 teaspoons salt

1/2 teaspoon fresh ground black pepper

8 ounces button mushrooms, thinly sliced

4 boneless chicken breasts, thinly sliced

1 cup dry white wine

1 cup chicken broth

2 tablespoons barbecue sauce

1 teaspoon Worcestershire sauce

2 tablespoons Dijon mustard

1 teaspoon hot pepper sauce

1/2 cup sour cream

Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onions and cook, stirring frequently, until soft, about 8 minutes. Add the bell pepper, 1/2 teaspoon of the salt, 1/4 teaspoon of the pepper, and the mushrooms. Continue cooking until the mushrooms give up their liquid, about 6 minutes, and are tender. Place the vegetables in a colander, reserving both vegetables and liquid. You should have about 1/2 cup of liquid. Return pan to heat and add the remaining 1 tablespoon of oil. Season the chicken with the remaining 1 teaspoon of salt and 1/4 teaspoon of pepper. Cook the chicken in batches until golden brown and cooked through, about 5 minutes. Add it to the vegetables. Pour the wine, broth, and vegetable liquid into the pan and bring to a boil. With a wooden spoon, loosen any brown bits stuck to the pan and let cook in the sauce. Add the barbecue sauce, Worcestershire, mustard, and hot sauce. Whisk until smooth. Boil until the liquid has reduced by half, to about 11/4 cups. The liquid should thicken slightly. Reduce heat and whisk in the sour cream. Do not let the sauce boil. Return the vegetables and chicken to pan and simmer until heated through. Serve over rice, pasta, or toast. 6 Servings

Chicken Main Dish Pasta

Chicken Sonora

One of my favorite and fastest dinners. A copy-cat of Ruby Tuesday’s dish.

1 pound chicken breasts, cooked and chopped
1/2 package penne or ziti
1 12 oz. jar Alfredo sauce with sun dried tomatoes
1 16 oz. can black beans
1 10 3/4 ounce can Rotel Tomatoes

Grill or broil chicken and cut into bite-sized pieces. Boil pasta according to pkg. directions. Drain Rotel Tomatoes and black beans – rinse beans. Combine all in a pan and warm through. Serve with garlic bread and a salad.

8 Servings

Appetizers Asian Chicken

Chicken Satay

3 limes
2/3 cup bottled Thai peanut sauce
12 chicken tenders (about 1 lb 4 oz)

Heat outdoor grill or ridged grill pan over medium-high heat. Squeeze 1 to 2 limes to get 2 Tbsp juice. Mix with peanut sauce. Pour all but 1/4 cup into a small bowl. Thread 1 chicken tender on each of twelve 10- to 12-in. wooden skewers. Brush both sides of chicken with the 1/4 cup sauce, then lightly coat with nonstick spray. Grill 2 to 3 minutes per side until chicken is cooked through. Serve with lime wedges and remaining sauce for dipping. Garnish with sliced scallions, if desired.

Chicken Main Dish Mexican

Chicken Relleno

6 skinless, boneless chicken breast halves (about 1-1/2 pounds total)
1/3 cup cornmeal
1/2 of a 1-1/4-ounce package (2 tablespoons) taco seasoning mix
1 4-ounce can whole green chili peppers, rinsed, seeded, and cut in half lengthwise (6 pieces total)
2 ounces Monterey Jack cheese, cut into six 2×1/2-inch sticks
2 tablespoons snipped fresh cilantro or fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1 8-ounce jar taco sauce or salsa
1/2 cup shredded Monterey Jack or cheddar cheese (optional)
Fresh cilantro sprigs (optional)

Place each chicken breast half between 2 pieces of plastic wrap. Pound lightly into a rectangle about 1/8 inch thick. Remove plastic wrap.

In a bowl combine cornmeal and taco seasoning mix. Place egg in another bowl; beat lightly.

For each roll, place a chili pepper half on a chicken piece. Place a cheese stick atop chili pepper near an edge. Sprinkle with some of the cilantro or parsley, black pepper, and red pepper. Fold in sides; roll up jelly-roll style, starting from edge with cheese .

Dip rolls into egg and coat with cornmeal mixture. Place rolls, seam sides down, in a shallow baking pan. Bake, uncovered, in a 375 degree F oven for 25 to 30 minutes. Heat taco sauce. If desired, sprinkle chicken with shredded cheese. Serve with taco sauce or salsa. If desired, garnish with cilantro sprigs.

Makes 6 servings

Appetizers Chicken Main Dish Wraps

Chicken Quesadillas

2 cups cooked chicken, chopped

1 cup cheddar cheese, Mexican blend, shredded

2 tablespoons taco seasoning mix

1 cup sour cream

1 cup salsa

4 flour tortillas

Mix chicken with seasoning mix. Melt 1 tsp. butter in skillet. Place tortilla in preheated skillet, top with chicken and cheese, fold in half. Grill on both sides until lightly toasted and warmed through. Remove from pan, cut into triangles. Serve with sour cream and salsa.

4 Servings

Casseroles Chicken Main Dish

Chicken Pot Pie

3 whole (6 split) chicken breasts, bone-in, skin-on

3 tablespoons olive oil

Salt

Freshly ground black pepper

5 cups chicken stock, preferably homemade

2 chicken bouillon cubes

12 tablespoons (1 1/2 sticks) unsalted butter

2 cups yellow onions, chopped (2 onions)

3/4 cup all-purpose flour

1/4 cup heavy cream

2 cups medium-diced carrots, blanched for 2 minutes

1 (10-ounce) package frozen peas (2 cups)

1 1/2 cups frozen small whole onions

1/2 cup minced fresh parsley leaves

For the pastry:

3 cups all-purpose flour

1 1/2 teaspoons salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/4 pound cold unsalted butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

4 Servings

Casseroles Chicken Main Dish Make Ahead

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided

1/2 c all-purpose flour

3 c rich chicken stock

2 c sour cream

1/2 c white wine

dash nutmeg

salt and freshly ground black pepper, to taste

1 lb egg noodles, cooked 6 to 7 minutes

4 1/2 c cooked chicken, cut into pieces

1 lb mushroom, sliced and cooked

1 c soft bread crumbs

1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and sauté in a 2 tablespoons butter until soft and slightly browned, about 7 minutes. Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until softcrumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover. Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbsand sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly. Serve with buttered green beans and biscuits.

Note: Can be made ahead and refrigerated or frozen. Thaw completely before baking.

8 Servings