Category Archives: Chicken

Tequila Lime Green Chile Chicken Roll Ups

Posted on by
23

Cinco De Mayo is just around the corner! Whether you are Mexican or not it is a fun day filled with food, margarita’s and pinatas.  Tonight I am bringing you another installment to the Plaid and Paisley Original Recipe page.  I know that Roll Ups are all the rage in Dinner Time right now.  I wanted to bring you one that is not the traditional Italian flavors but a great twist on traditional Mexican flavors.  I don’t really need any excuse to use tequila for anything but, hey May 5th is Mexico’s Independence Day and it’s a great Party to be had.  You will love the tang of the lime and tequila and the slight heat of the green chiles. I used my frozen Hatch Chiles for this, but you can also just replace them with a 4 oz can of chopped green chiles.  If you are a long time reader of the blog then you will know of my obsession with Hatch Chiles.  If you are new feel free to jump over here and here to read about these amazing green goodies!

This recipe is a great use of leftover chicken.  Just shred any chicken breast or roasted chicken that you may have and warm in a skillet with a little taco seasoning.  For this recipe I did start with fresh chicken breast and I include my spice rub in the ingredients, but if you have leftovers that you are looking to use up by all means this is a go to recipe for you.

If you are worried about the Tequila and little ones, don’t fret all the alcohol is cooked out and you are only left with the flavor.  {I suppose if you are really concerned you could always leave it out, but you would really lose one of the key flavor components.} As long as you have that Tequila bottle out anyway go ahead and mix up a Margarita or, three! You already have the limes ready to go.  I don’t think I would advise doing shots until you take your dish out of the oven though.

This is another dish that you will save your sanity if you only parboil your noodles first.  You will need them to be soft and pliable but not cooked to the point they break when being handled.  Boil for 7 min only and then rinse with cold water.  You won’t need to use toothpicks or anything to keep them rolled up if you follow this step. The sauce that you make is where all the flavor is at! We are talking serious creamy delight! Kick up the heat and add more chile’s, tone it down by holding back.  The one thing you don’t want to do, is to Not Make This.  Seriously you have to make this! It is THAT GOOD!

Print
Tequila Lime Green Chile Chicken Roll Ups

Tequila Lime Green Chile Chicken Roll Ups

This is perfect for leftover Chicken. Just shred the chicken and warm in a saute pan with 3 tbs taco seasoning or start from scratch and follow my recipe!

Ingredients

  • 3 boneless skinless chicken breast OR 2 cups shredded leftover chicken
  • 1 tsp each of salt, cumin, and chili powder
  • 1/2 tsp black pepper
  • 1 tbs olive oil
  • 10 lasagna noodles {not the oven ready kind}
  • 1 can of cream of celery
  • 1/4 cup Tequila
  • zest of one lime and the juice reserved
  • 3 Hatch Chiles Chopped OR 1 4 oz can of chopped green chiles
  • 1 14 oz can green enchilada sauce
  • cilantro for garnish

Instructions

  • preheat oven to 350
  • in a baking dish
  • Season the chicken breast with the salt, cumin, chili powder and black pepper
  • drizzle the olive oil on top
  • bake for 30 min
  • remove from oven and shred with two forks
  • par boil noodles for 7 min drain and rinse with cold water
  • in a saucepan combine the cream of celery, tequila, zest of the lime, and green chiles
  • bring to a boil reduce heat and simmer 5-7 min
  • in a 9 x13 baking dish
  • spoon 1/3 of the of the green enchilada saucesauce on the bottom of the dish
  • take each noodle and spread 2 tbs of chicken lengthwise
  • roll up and place seam side down on the sauce
  • repeat till all noodles and chicken are used
  • pour the remaining sauce on top
  • then pour the reserved lime juice
  • then pour the tequila lime sauce on top
  • bake at 350 for 30 min
  • serve with cilantro as garnish
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/04/26/tequila-lime-green-chile-chicken-roll-ups/

Ginger Teriyaki Wings with Spicy Peanut Dipping Sauce

Posted on by

“Spicy Peanut Dipping Sauce?” you say. “Why don’t I see any sauce in the photograph?” Well you are absolutely right.  There is no sauce in the photograph.  I made these wings for Super Bowl Sunday and I knew that they were all going to be consumed very shortly . {Read: Nothing Left to Photograph the next day} I was loosing the good sun very quickly that I need for great photo’s. {hoping you think my photo’s are good} So as any good blogger will do I quickly did a brief photo shoot then I went back and finished getting all the food together for the Big Game.  So unfortunately there was no time for the Peanut Sauce to be made and photographed.  But let me tell you it is amazing and when you read the recipe I think that you will agree!

The amount of flavor in here will blow you away! There is sweet honey and tangy rice wine vinegar balances the flavors beautifully   The wings themselves are not spicy so if you have milder taste buds around you don’t have to worry. I love the dark caramel color the wings turn during baking. I do have to say that these were the best wings recipe that I have come up with in a while.  Long time readers know that I am kitchen sink kinda of cook.  If I have it throw it in there kind of cooking.  That is how these little beauties came to be.

These have fresh grated ginger, hoisin sauce, honey, teriyaki, rice wine vinegar, sesame oil, white pepper, green onions in the marinade and they all just blend wonderfully.  If you could see the peanut sauce you would see the nice light brown peanut color and the richness of the Sirachi sauce that really perks it up and gives the sauce it’s heat. It’s the same sauce that I used on my Dan Dan Noodles. {you can see how much this blog has changed and grown since those early days} Our guests at the Super Bowl Party raved about these and I have to say that I agree.

I know that you are ready to jump in and devour the whole platter! Best thing about these. Super Easy to whip up! All you need is a zip lock baggie then a cookie sheet!

Print
Ginger Teriyaki Wings with Spicy Peanut Dipping Sauce

Ginger Teriyaki Wings with Spicy Peanut Dipping Sauce

Ingredients

  • 24 package of Chicken Wings {you will have to cut that funny tip off and separate the two pieces}
  • For the Marinade:
  • 1 cup hoisin sauce
  • approx 2 inch piece of fresh ginger peeled and grated
  • 2 tsp of sesame oil
  • 1 and 1/2 tbs of honey
  • 3 tbs teriyaki sauce
  • the whites of 3 green onions {I left them whole as it is easier to fish them out that way}
  • 2 tbs rice wine vinegar
  • 1 tsp of white pepper
  • sliced greens of the green onions for garnish
  • for the sauce:
  • 3 tbs peanut butter {smooth or chunky your choice}
  • 2 tbs soy sauce
  • 1 tbs brown sugar
  • 1 tbs Chili Paste {Sirachi}
  • 1/2 tsp sesame oil
  • 1/2 cup chicken broth

Instructions

  • After you cut the tips off the wings discard them and separate the 2 pieces
  • In a large bowl whisk all the marinade ingredients together
  • in a zip lock baggie add all the chicken wing pieces
  • pour the marinade into the baggie
  • let marinade 2 hrs to 24 hrs
  • preheat oven to 375
  • fish the onions out of the baggie and pour all contents on a baking sheet including the marinade
  • bake for 35 min or until no pink and the marinade is caramelized on the wings
  • meanwhile to make the sauce
  • whisk all sauce ingredients in a bowl and set aside
  • the sauce is best served room temp but if you have made it ahead and put in the fridge that is ok
  • when wings are done transfer to a serving platter and sprinkle the green onions on and serve with the sauce
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/02/19/ginger-teriyaki-wings-with-spicy-peanut-dipping-sauce/

 

 

 

Easy Rotel Casserole

Posted on by

I think like most busy mom’s I am in love with anything EASY! After 8-10 hours on my feet at work and a to-do list an arms length long every night I am happy to whip up a quick and delicious meal. Everyone in this family adores Mexican Food.  I love how quick most Mexican dishes come together.  Let me tell you this is a whole lot cheaper and not to mention a ton healthier than running through the Drive Thru at a fast food joint.  Oh and I guess I should mention it is so much tastier! I bet that you have all these ingredients in your pantry and fridge right now, so I would make this for dinner tonight if I were you. It took like 10 min to whip up and 30 min in the oven.  During those 30 min I  started laundry, emptied the dishwasher, and got a few small things done on that forever long to-do list. Then we were able to sit down to a great meal!

All this meal calls for is ground meat {I used chicken but you can use beef or turkey} tortilla chips, a can of Rotel, re-fried beans,sour cream, cheese and some spices! Super easy and all in your cupboard right now.  You could even leave out one step and just dump the beans in the meat mixture and that will be even Quicker.  Hooray for Fun Mexican Night! I use the original flavor of Rotel but feel free to jazz it up or tone it down with Mild to Hot!  There is a flavor for everyone! We dug into this and loved every bite and it made for a most excellent lunch the next day. There is an explosion of flavors and a great balance between the cheesey goodness and the slight crunch of the crust.  I really really recommend making this tonight or at the very least tomorrow!

Print
Easy Rotel Casserole

Easy Rotel Casserole

Ingredients

  • 1 lb of ground meat of your choice {beef, chicken, turkey}
  • 1 package of Taco Seasoning
  • 16 oz can re-fried beans
  • 1/2 cup sour cream
  • 3 cups Tortilla Chips broken up
  • 1 can Rotel tomatoes and chile's {any heat level that you like} drained
  • 1 cup shredded Cheese blend

Instructions

  • pre heat the oven to 350
  • in a skillet cook your meat til no pink shows. If you use Chicken or Turkey there is no need to drain the grease
  • add the packet of Taco seasoning
  • while the meat is browning in a sauce pan heat the re-fried beans and sour cream {this step can be eliminated and just toss the beans and sour cream in the meat}
  • spray a 9x11 or similar baking dish with non stick spray
  • layer the chips the beans and the meat {if you mixed the beans and meat together just layer the mixture on top of the chips}
  • then spread the Rotel on top
  • sprinkle on the cheese and bake for 30 min
  • serve with extra chips and salsa!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/02/08/easy-rotel-casserole/

 

Not So Fried Rice

Posted on by

I have really been running behind this whole month! I don’t know how I was able to stay more organized during the crazy holiday months than I have been able to in January?! I mean I am behind in blogging and laundry and house work and everything! I just got caught up at work this week and let me tell you it was a scramble! I have no explanation for my running behindness {yes I just made up that word} Thank Heavens I have a week of vacation coming up where I plan on doing nothing but baking and blogging! Yay for time off work! So while I have been running do far behind on things I have been making super easy super quick no fuss meals lately.  We love take away Chinese in this house almost as much as pasta! It’s fast, delicious and I don’t have to do anything but send the boy out to pick it up! Perfect if you ask me.  One draw back? It is getting pricey! Our go to place has raised their prices and minimum order.  Not so much fun anymore….. So while we all had a hankering {I think that is an awful word and preppy girls should never use it} for fried rice, I did not feel like having to order more than what we wanted to eat.  So I whipped up a homemade version of this for us.  I liked it better actually because I did not have to spend all my time picking out the gross peas!

As you can see this dish is not as “brown” as what you get in take away.  The reason for that is you don’t have to load it down with sodium heavy Soy Sauce when you make it at home.  Also this is Not So Fried Rice as it was not doused in oil and pan fried.  {See Not So Fried} This lighter and healthier version is a snap to whip up and your family will love it! I made this as a main dish but you could pair down the amounts to make it a side dish.  Fried rice is best made with day old or slightly dried out rice.  I did not have any rice leftovers so I just boiled my rice in the morning and left it on the counter to cool all day and get that traditional slight crunch with it. This way no Frying is involved. Then I used it to make my healthy version for you.  Feel free to mix up the kind of veggies that you use.  I had frozen broccoli on hand and it is a vegetable that I can eat mixed up in things.  Unlike the yucky peas that are normally served with it. I hope that when you see and taste this you won’t think anything is yucky about it but that you love it!

So next time you have a taste for Chinese don’t waste you money or add extra calories just whip up a batch of Not So Fried Rice!

Print
Not So Fried Rice

Not So Fried Rice

Ingredients

  • 1 and 1/2 cups uncooked white or brown rice
  • 3 cups water
  • 1/4 of an onion diced
  • 1 package of frozen broccoli thawed
  • 10 grilled chicken nuggets diced {not the breaded kind] or ready to use grilled chicken strips diced
  • 1/2 cup hoisin sauce
  • 3 tbs soy sauce
  • salt and white pepper to taste
  • 1 tsp ground ginger
  • 2 eggs slightly beaten

Instructions

  • In a large stock pot add the rice and water and bring to a boil
  • reduce heat and cover pot, simmer for 15 min or till water is absorbed
  • remove from heat and lift cover and let set out for a few hours to dry the rice out
  • {for a moister dish skip this step]
  • in a saute pan saute the onions in 2 tbs vegetable oil {olive oil will change the taste]
  • toss in the Broccoli and the chicken peices and cook through till heated
  • add the onions and the broccoli to the stock post of rice and turn stove top to Medium
  • stir in the hoisin sauce, soy sauce and spices
  • make a well in the rice by pushing it out the edges where there is a hole in the middle
  • turn heat up to Medium High
  • pour in the eggs and scramble in the well
  • once cooked stir the eggs through the rice
  • serve in bowls with chop sticks
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/01/23/not-so-fried-rice/

Chicken Rigatoni Lasagna Bake

Posted on by

It is Freezing outside! Like Seriously Freezing! I am a lover of all things Winter and this Cold really doesn’t bother me because I can curl up in front of the fire and read a good book (like who has the time for that any more?)  The doggies love the cold weather and they get all frisky and rambunctious when they come inside.  One of the best parts of deep cold weather is that I get to make you my dear readers fantastic comfort food like this! This is my twist on a Classic Baked Lasagna.  Which can stand on it’s own just fine.  So why would you want to mess around with a classic and change it up? Well, because you can and because it is really good!  How good you ask? Well I’ll you.  It’s so good and so easy that you may never go back to the Classic Lasagna again.  Why fool with all those layers when you can throw it all together in a bowl? Easy is good.  You know how much You Love Easy!! Just take a look at the Ricotta, the pasta, the chicken, the sauce, the Mozzarella   It’s all just a Italian Flavor Explosion!

Really the additions that you can make are endless.  You can add mushrooms, spinach, use any combination meat or cheese combo that you favor.  When making this with the chicken breasts, while you are browning them you do not have to cook them all the way through.  Remember you will be baking them also. * This is a good tip to keep in mind when you are cooking chicken in any casserole.* If you season and brown your chicken before you add the meat to a casserole that will be baked there is no need to cook it all the way through.  Chicken is very easy to over cook and dry out.  If you just brown it on both sides and then let it finish cooking while it is in the oven in the casserole you will have a tastier and juicier meal.  I find that you get more of a flavor infusion if you cube the chicken and season it before browning versus just browning the breast then cubing it.

The easiest part of the dish and by far the most time saving is the pasta! Layer after layer of wiggly falling apart lasagna noodles that’s for the birds! Boil up a one pound package of rigatoni.  This is a nice thick pasta with the same heft as lasagna and the little ridges actually hold on to the sauce better.  Boil them to al dente and in a mixing bowl toss with the ricotta cheese and Viola the hard part is over and done, easy peasy! I’m telling you, once you make this you are never going back to that long, slow, tedious way of making lasagna again.

So during these long cold winter nights when you need some great filling comfort food but don’t want to spend the entire day in the kitchen.  Whip up this Filling, creamy, saucy, italian  classic. You will be so glad that you did and your family will Cheer you!  ”Hooray For Mom!”

Print
Chicken Rigatoni Lasagna Bake

Chicken Rigatoni Lasagna Bake

Ingredients

  • 1 pound package of rigatoni
  • 1 tsp of each salt pepper onion powder garlic powder
  • 1 tbs oregano
  • 1 tbs olive oil
  • 4 chicken breast cubed
  • 16 oz Ricotta cheese
  • 1 jar of your favorite spaghetti sauce
  • 1/2 cup mozzarella cheese

Instructions

  • boil and cook pasta till al dente approx 10 min drain and set aside
  • in a small bowl mix seasonings
  • sprinkle over chicken cubes
  • heat 1 tbs olive oil in a saute pan and brown chicken until just brown
  • spray a 9x13 baking dish with cooking spray
  • in a mixing bowl combine ricotta and rigatoni
  • spread out in baking dish
  • next layer the chicken pieces
  • then pour the spaghetti sauce over and with the back of a wooden spoon smooth over and press sauce down into the pasta some
  • sprinkle the 1/2 cup mozzarella
  • cover with foil and bake at 350 for 30 min
  • remove foil and broil for 3 min to brown up the cheese
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2013/01/03/chicken-rigatoni-lasagna-bake/

 

Buffalo Wing Haogies

Posted on by

Dinner is served! As I am typing this I am so sad that these are all eaten and I don’t have any leftovers.  When I saw these meatballs in a  magazine I knew I was going to make them right that same very day.  And I did!  If you like meatballs, if you like buffalo wings you are going to love these buffalo chicken wing meatballs! I mean really love them! The recipe in Fun and Festive Christmas Woman’s Day Specials had these meatballs as an appetizer.  They certainly would make a great party appetizer, especially for a football party.  Wings and football kinda go together, like PB&J.  Since I was not having a big party this night and it was just going to be 3 people eating I paired down the amounts and decided to make sandwiches out of them.  My Husband goes Bezerko over Meatball Grinders.  To anyone who does not live in Southern Connecticut that means huge meatballs, insane amounts of marinara sauce, oodles of bubbling cheese all on an over sized submarine roll.  Heart attack on a plate and not very appetizing to look at. Yet this is his favorite food.  We can be at a very expensive Italian Restaurant and he will ask if they have this even if it is not on the menu! Every time he does this I want to crawl under the table in embarrassment! So now that I have found a healthier option and quite frankly a tastier option he can have as many of these sandwiches that his little tummy desires!

This recipe has it’s own Blue Cheese sauce, it made so much that I used the left over sauce as salad dressing all week in my lunches to work.  I used Whole Wheat rolls and baked oven waffle fries to complete the meal!  Now all we needed was a good football game!

Print
Buffalo Wing Haogies

Buffalo Wing Haogies

This recipe is adapted from Woman's Day

Ingredients

  • For the Meatballs:
  • 1 pound of ground chicken
  • 1 egg
  • 3/4 cup plain dry bread crumbs
  • 1/4 tsp of each salt, pepper and garlic and onion powder
  • 1/8 cup diced celery
  • 1/2 cup Franks Buffalo Wing Sauce divided
  • For the Blue Cheese Dipping Sauce:
  • 3/4 cup crumbled blue cheese
  • 3/4 cup fat free sour cream
  • 1/2 cup fat free mayo
  • 1 tbs white wine vinegar
  • 1/8 cup finely diced green onion whites and greens
  • 1 tsp Worcestershire Sauce
  • pinch of salt and pepper

Instructions

  • Whisk the egg in a large mixing bowl
  • add the chicken, bread crumbs, seasonings and celery
  • mix to combine
  • add half of the wing sauce
  • make 1 inch meatballs and place on a foil lined cookie sheet
  • bake at 350 for 25-30 min
  • when done toss meatballs in remaining wing sauce
  • For the Blue Cheese Sauce:
  • whisk all ingredients in a bowl
  • you can make these into sandwiches like I did or double this recipe for a great party appetizer!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2012/11/19/buffalo-wing-haogies/

 

You can find me at these great Linky Parties this week:

Mom’s Test Kitchen, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Totally Tasty Tuesday’s, Back for Seconds , Cast Party Wednesday’s, Whatcha whipped up Wednesday’s Hungry Little Girl Wednesday’s Extravaganza, Sweet treats and Swanky Stuff Thursday’s, Just my Crazy Kitchen,Fantastical sharing of recipes, Art by ASM,  Strut Your Stuff Friday’s, I’m loving it Friday’s, Crumbs and Chaos Saturday’s, Weekend Pot Luck

Chicken Curry

Posted on by

Have you ever wondered why people say one thing and do another?  I have been having this happen to me all week! I don’t know about you, but when I say I am going to do something I do it! I might be late sometimes but I still always do what I  say I am going to do.  I don’t think that it is too much to ask others to do the same, yet it must be.   I also don’t understand why when the person doesn’t do what they said they would do they lie and make me feel like somehow I am to blame!  Well foodie friends, “No More!” I say. When people start treating us like that it is time to stand up for ourselves and point out the Hypocrisy!…….. or I can just leave them off my Christmas goodie baking list.  Chicken? Maybe but if I am chicken then I want to be this chicken!  It was sooo yummy!

This had so much flavor bursting from it that the portion that I had saved to take to work for my lunch actually became my breakfast! I just couldn’t wait till 1pm to have more of this fantastic dish! (yes I have regular food for breakfast…. like all the time….) I have this crazy thing when I come home from work and I have a taste for a particular cuisine I first look to see if have the ingredients to make something, and if not it is out the door to the Take Away!  When I have a hankering (did this preppy girl really just use that awful word?) for something then I must satisfy that need.  For this particular night it was Indian Food!!! I just adore Indian Food.  The spices, the aroma’s, the fantastic colors and history of this cuisine is just so satisfying to me.  Also my name, Chandra, is Sanskrit.  I have always had an interest and delight in all things Indian.  Remember my Bombay Pork Kebabs?  Well this Curry is even better than those!  I learned how to make Curry from my upstairs neighbors when we lived on Long Island, NY.  I was so proud the day she told me that my Curry Rice was very delicious.  I am refusing to believe that she was just being polite.  So without further ado here is the recipe:

Print
Chicken Curry

Chicken Curry

Ingredients

  • 4 Boneless Skinless chicken breasts (for more flavor use bone in and cook longer)
  • 1 cup cooked white rice (I used jasmin)
  • 1/4 white onion diced
  • 1/4 cup green onions sliced
  • 1/4 cup golden raisins (you can use regular)
  • 1 cup coconut milk
  • 4 tbs curry powder (use less depending on your liking.This is Maxed out flavor!)
  • salt, white and black pepper and ginger powder for season the breast
  • seasame oil and olive oil

Instructions

  • season the chicken breast with salt, both peppers and ginger powder to taste(not sure what your taste is go with 1 tsp of each) drizzle the seasame oil and coat.
  • in a hot pan sear the chicken breast aprox 3-4 min each side and remove and keep warm
  • in the same pan drizzle some olive oil and saute the chopped white onion aprox 5 min
  • add the chicken back in and the coconut milk and the curry powder
  • cook till no longer pink
  • add the raisins and green onions cook 2 min
  • pour chicken mixture into the rice and mix till combined and the rice is heated through if it has cooled off
  • plate and eat your fantastic Curry!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2012/10/05/chicken-curry/
<

Oh if you haven’t already head over to this Post and enter to win The Sugar Cube cookbook by Kir Jensen!

You can find me at all these great link parties this week!

Making you crave Monday’s, Crazy Sweet Tuesday’s, Trick or Treat Tuesday’s, Tasty Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha Whipped Up Wednesday’s, Sweet Treat and Swanky Stuff, Kitchen Fun with My Three Son’s, Crumbs and Chaos, I’m loving it Friday’s, Weekend Pot Luck, and Six Sisters Stuff

Chicken Fajita Enchilada’s

Posted on by

So tonight’s meal was one of my famous “let’s open the fridge and see what we have”.  Some people call it “kitchen sink” cooking.  I call it, “I really need to go the store, but have no desire to fight the crazies today cooking”.  It had been a while since I had made anything spicy or Mexican so I felt that it was time to whip up a batch of some South of the Boarder Yummies!  My Foodie BFF and Best Bud in real Life Ashley of Kitchen Meets Girl, is obsessed with Mexican food!  If I had been lucky enough to have had her in town to make this for she would have gone crazy for it!  The KMG family loves it spicy! Let me tell you this one was HOT!  If you like it Hot than by all means make this recipe to the letter, if you want it a little milder TAKE THE SEEDS OUT OF THE CHILES!!! I know this and for some unknown reason I thought to myself,’how hot can the seeds really make it?’  Holy Cow! They can make it really HOT!!!  The crazy thing is I only used Hatch Chile’s which are low on the pepper heat scale.  I think my summer of illness has made me weak, mild peppers too hot, one glass of wine and I am tipsy…… I need to “work out” more often and build that resistance back up.

If you are lucky enough to be reading the post during Hatch Chile Season please by all means make this recipe with them!  If you have never used Hatch Chile’s before please see my How to Roast Hatch Chile’s Post.  If it is not Hatch Chile Season or you do not live where you can get them fresh you can use 1-2 4 oz cans of chopped green chiles that can be found in any grocery store.  The ingredients are probably all things that you have in your fridge and pantry right now so this a quick easy weeknight throw together meal!!  The great thing about this is No One Will Know!!!! It shows beautifully and tastes amazing! Yes we all took the leftovers with us for lunch the next day! Even my leftover hating Husband!!!

Dinner is Served!

Print
Chicken Fajita Enchilada’s

Chicken Fajita Enchilada’s

This is a spicy Crowd Pleaser! You can tone down the heat with the use of less chile's and mild salsa. Or Crank up the heat even more and slice some jalapeno's on top!

Ingredients

  • 3-4 boneless skinless chicken breasts
  • 1 pkg taco seasoning
  • 1 14 oz can of tomatoes and chiles (Rotel)
  • 2 Roasted Hatch Chiles diced or 1-2 4oz cans of green chiles depending on how much heat you want
  • 1/4 onion sliced
  • corn or flour tortilla's (I used corn as that is my fav and more traditional)
  • 1/2 a jar of green chile and lime salsa (you can use whatever flavor salsa you have or like the best, this is my fav)
  • 1 handfull of shredded cheddar jack cheese
  • 1 lime
  • cliantro for garnish

Instructions

  • pre heat oven to 350
  • slice the chicken breast into strips like you would have in fajita's
  • in a skillet brown the chicken and cook in the taco seasoning, set aside
  • in the same skillet cook the onions and chile's and let them sweat and get coated in the meat jucies and seasonings
  • In a shallow 9 x13 baking dish pour half of the can of Rotel in the bottom
  • in each tortilla place some chicken and onions and roll up and place seam side down in dish
  • when dish is full spoon or pour the remaing Rotel and add salsa on top of enchilada's
  • sprinkle with the cheese and bake uncovered for 20 min
  • remove from oven and squeeze lime jucie over top and sprinkle with cilantro.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2012/09/26/chicken-fajita-enchiladas/

 

You can find me at all these great link parties this week!

Making you crave Monday’s, Trick or Treat Tuesday’s, Tasty Tuesday’s, Totally Tasty Tuesday’s, Cast Party Wednesday’s, Whatcha Whipped Up Wednesday’s, Sweet Treat and Swanky Stuff, Kitchen Fun with My Three Son’s, Crumbs and Chaos, I’m loving it Friday’s, Weekend Pot Luck, and Six Sisters Stuff

 

Pineapple Mango Salsa Grilled Chicken Tacos

Posted on by

So I was hoping that slowly but surely my photo’s were starting to improve. I think I let the stress of over complicating everything take over again! I am playing with picmonkey and playing with backgrounds and composition and the such, and hopefully one day, one day….. Food Gawker will accept one of my photo’s!! At least for now I know that at least my recipes are good and that the food is great!  I am getting very close to my one year anniversary and I look at my earlier photo’s and I think that sometimes I really like them better.  I had no idea what I was doing back then I had never heard of picnik or picmonkey, food gawker, taste spotting.  I just cooked the food, placed it on my kitchen table and took a photo.  And other than it only being about 2″ square….. they really were not that half bad.  It was an honest photo of an honest meal.  I am so stressed out over staging and props, and lighting that my photo’s look like crap now.

Like in this photo I was so concerned in getting the cool chared look of my tortilla that you can not even see the salsa that I made!!! Are you kidding me! The Salsa was the best part of the recipe!!!! I promise that I am going to figure this out!!! I have a few photo’s already taken for the next few posts and they too are a work in progress…….. but I am getting the kinks worked out and I am ready to take this problem head on! Food blogging is about th food! And I am ready to get back to basics and make the photo’s about the food again!  Untill then I hope that you will enjoy these Taco’s!! These were so good and so fresh and bright and flavorful that I will be making them again and again all summer long!

Print
Pineapple Mango Salsa Grilled Chicken Tacos

Pineapple Mango Salsa Grilled Chicken Tacos

This is a great Summer Nights Dinner! You can make the Whole Meal Outside and Never turn on the Stove! Great for Entertaining or just staying in with a Loved one!

Ingredients

  • 1 cup cubed fresh pineapple
  • 1/2 cup cubed fresh mango
  • 1 diced fresh jalapeno
  • juice of 1 lime
  • 1/8 diced red onion
  • 1/4 cup chopped fresh cilantro
  • 2-3 boneless skinless chicken breasts (depeding on the size and how many taco's you will make)
  • salt and pepper to taste
  • 2 tsp cumin
  • 1 tbs chilli powder
  • 1 tsp cayenne powder
  • olive oil
  • corn tortilla's

Instructions

  • in a mixing bowl comine first 6 ingredients cover and chill for 30 min
  • pre heat grill to med high heat
  • season chicken with salt pepper and seasonings on each side of breast evenly
  • drizzle with oilve oil
  • grill 6-7 min each side make sure you get a nice char-grille on the meat
  • let the meat rest for 5-10 min then dice
  • over the heat of the grill or the flame of a gas stove char the corn tortilla's for 10-15 sec each side
  • layer with the meat and the salsa
  • Enjoy!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2012/07/02/pineapple-mango-salsa-grilled-chicken-tacos/

Caprese Grilled Chicken

Posted on by

I love a good caprese salad! Fresh Mozzerella, Juicy Tomatoes, Spicy Basil, Tangy Balsamic Vinegar….. Ummmmmm Mouth watering yumminess!!!  While we lived in California I think I ate my weight in this salad!  My husband who is a very picky eater and has the palate of a todler also loves this.  I rejoice anytime I can get him to eat “grownup” food.  I am trying to work in one to two vegetarian meals a week where I don’t have to hear him groan and moan.  In return for that I also have to come up with really tasty meat dishes the other 5-6 nights.  At least 4 of those will be chicken or pork.  I will admit this can be a bit of a challenge sometimes to always come up with new and exciting meals.

I like to combine fresh flavors and try things out that I know will go together but maybe have not thought to combine before.  Maybe this is a well known dish to some of you, but I was really proud of myself when I thought of making this the other night. Especially when it turned out to taste so darned good!!!


Print
Caprese Grilled Chicken

Caprese Grilled Chicken

Ingredients

  • 4 skinless boneless chicken breasts
  • fresh Mozzerella
  • fresh basil chiffinade
  • salt and pepper
  • 4 firm roma tomatoes diced
  • olive oil (i used basil infused olive oil)
  • balsamic vinegar
  • angel hair pasta

Instructions

  • season the chicken breast and brush with olive oil and vinegar. Grill over med high heat apro 5-6 min each side.
  • meanwhile boil salted water and cook pasta, drain and keep warm
  • in a sauté pan heat 3 tbs olive oil and saute tomatoes with salt and pepper to taste till they start to give up their juices. add a little vinegar at a time until you get the flavor you want. this will be your sauce. go light as you can always add.
  • add the chicken back in and heat through.
  • add the basil the last one min of cooking
  • plate over the pasta and garnish with the mozzarella and leaves of fresh basil
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://www.pandpkitchen.com/2012/06/16/caprese-grilled-chicken/

Related Posts Plugin for WordPress, Blogger...