Tag 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/

 

 

 

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

Related Posts Plugin for WordPress, Blogger...