Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts

Monday, February 13, 2017

Chicken Enchiladas / #FoodBloggerLove

Today I made these Chicken Enchiladas from the blog, Jane's Adventures in Dinner. I am participating in a fun recipe swap called #FoodBloggerLove! I was assigned a blog and I was to pick a recipe to make from that blog and post about it here at The Freshman Cook! 

Once I pulled up my assigned bloggers page, it took me all of 2 minutes to decide what I was going to make. All of the recipes look amazing, and the pictures are awesome, and when I saw the recipe for Chicken Enchiladas, I had to make it! 

I have been trying to come up with a recipe I liked for Chicken Enchiladas, but I have not had much luck. I keep putting in too much of this or too little of that, and I just can not get it right. So when I saw the Chicken Enchiladas recipe I knew it was fate! Oh my, IT IS AWESOME! I am in love with this recipe! I know you will love it too! I did make a few minor changes to accommodate my family and their likes and dislikes, and it is still awesome! Check out the recipe I made below, and then visit Jane's Adventures in Dinner and check out her original recipe too!

 Chicken Enchiladas
(printable recipe at end of post)
(makes 4)

Enchilada Sauce
1/2 tablespoon Cumin
1 tablespoon Chili Powder
1 1/2 tablespoons Flour
1 mashed Garlic Clove
1/2 tablespoon Garlic Powder
1 1/2 tablespoon Oil
3/4 cup Water
2 cups chopped Tomatoes

Chicken Mix 
1 1/2 cups shredded, cooked Chicken
1 teaspoon Cumin
1 teaspoon Chili Powder
1 tablespoon chopped Cilantro
4 Tortilla
1 cup shredded Monterey Jack Cheese


Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps. 
Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one. 
Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
Spoon more sauce over top of tortillas. Cover with cheese.
Bake for approx. 20 minutes, until hot and bubbly.
Serve and enjoy!
I hope you will try this recipe. I know you will love it! 
 Looking for more from Jane's Adventures in Dinner? 
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Check out all these yummy looking recipes from this fun #FoodBloggerLove event:


An InLinkz Link-up



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print recipe

Chicken Enchiladas

INGREDIENTS:

Enchilada Sauce
  • 1/2 tablespoon Cumin
  • 1 tablespoon Chili Powder
  • 1 1/2 tablespoons Flour
  • 1 mashed Garlic Clove
  • 1/2 tablespoon Garlic Powder
  • 1 1/2 tablespoon Oil
  • 3/4 cup Water
  • 2 cups chopped Tomatoes
Chicken Mix
  • 1 1/2 cups shredded, cooked Chicken
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 1 tablespoon chopped Cilantro
  • 4 Flour Tortillas
  • 1 cup shredded Monterey Jack Cheese

INSTRUCTIONS:

  1. Mix together the Enchilada Sauce ingredients, except for the water. Heat for 30 seconds on medium heat. Slowly add the water, whisking as you add it, to avoid creating any lumps.
  2. Add tomatoes and simmer for 10 minutes to allow tomatoes to soften.
  3. Mix all the chicken ingredients together. For the chicken I pan grilled 2 good sized chicken breasts, let them cool, and then shredded the chicken. I had a little extra chicken, but it was quickly eaten! Spread a little bit of cheese on each tortilla. Divide the chicken filling between the four tortillas. Add additional cheese to each one.
  4. Spoon sauce into an oven safe baking dish. Use enough to cover the bottom. Roll the tortillas and place in dish. Preheat oven to 350 degrees.
  5. Spoon more sauce over top of tortillas. Cover with cheese.
  6. Bake for approx. 20 minutes, until hot and bubbly. Serve and Enjoy!
Created using The Recipes Generator

Sunday, January 1, 2017

Chicken Marinara Panini / #SundaySupper

Happy New Year to everyone! Today we are celebrating Easy Supper Recipes as we kick off a month long celebration of National Sunday Supper month! As much as I love to cook and create new recipes, there are also times when all I want is something simple, easy and tasty. That's how this Chicken Marinara Panini came to be. I always have chicken breasts in the fridge, and if you do too, this recipe is definitely for you!  If you cook the chicken the day before, this panini comes together in about 10-15 minutes. Make it in 30 minutes if you cook the chicken as you make the meal. Any way you make it, this Chicken Marinara Panini is sure to become a favorite!

Chicken Marinara Panini
(printable recipe at end of post) 
Chicken Breasts
Italian Bread
Butter
Marinara Sauce
Mozzarella Cheese 
Onion


Set panini press to medium high to heat. 

Cook your chicken and let it cool. Slice it lengthwise so it is not as thick. 
Cut 2 slices of bread for each sandwich. Lightly spread butter on  one side of each slice. Make sure the side you spread the butter on is the outside.
Turn the butter sides down and spread marinara sauce on both inside pieces. I have used homemade marinara and store bought marinara. Use what you love!
Top the marinara with shredded cheese on both pieces, and add the onion and chicken to one piece.
Your sandwich is ready for the panini press!
Place on panini press and toast for 7-8 minutes. 
Cut in half and enjoy the goodness of that melty cheese!

Thank you for stopping by today, and thank you very much to Heather from Hezzi-D's Books and Cooks for hosting the first Sunday Supper of 2017!

There are a lot more Quick and Easy Recipes available to you from the Sunday Supper family. Scroll down to find the perfect one for you!

 

Chicken Suppers

Pasta Suppers

Pork Suppers

Sheet Pan Suppers

Soup and Sandwich Suppers

Stove Top Suppers

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

print recipe

Chicken Marinara Panini

INGREDIENTS:

  • Chicken Breasts
  • Italian Bread
  • Butter
  • Marinara Sauce
  • Mozzarella Cheese
  • Onion

INSTRUCTIONS:

  1. Set panini press to medium high to heat.
  2. Cook your chicken and let it cool. Slice it lengthwise so it is not as thick.
  3. Cut 2 slices of bread for each sandwich. Lightly spread butter on one side of each slice. Make sure the side you spread the butter on is the outside.
  4. Turn the butter sides down and spread marinara sauce on both inside pieces. I have used homemade marinara and store bought marinara. Use what you love!
  5. Top the marinara with shredded cheese on both pieces, and add the onion and chicken to one piece.
  6. Place on panini press and toast for 7-8 minutes. Remove from press, cut and enjoy!
Created using The Recipes Generator

Wednesday, September 28, 2016

Chicken Fried Cold Noodle Salad

I have wanted to share this salad for a while now. It is so tasty!  I have eaten this salad with both hot and cold chicken fingers and they both taste incredible. So making this salad ahead of time is not even an issue. The seasoning on the chicken is what I was most excited about. Maybe you heard that a few months ago, a recipe was published in an article about a family in Kentucky. The recipe supposedly was the original secret ingredients for KFC's 11 herbs and spices. So, I couldn't wait to try out the mix of the seasonings, and I wasn't disappointed! I don't know if it was their recipe, but it tasted a lot like it! 

I hope you give this recipe a try. The cold noodles give the recipe a great taste similar to a pasta salad, and the potato salad with the fried chicken add a picnic touch, just for fun!

Chicken Fried Cold Noodle Salad

Yield-1 salad
(printable recipe at end of post)

5 small Red Potatoes
1/4 cup Mayonnaise
1-2 tablespoons Ranch Dressing
1 Scallion Stalk
1 Hard Boiled Egg
Noodles (Yaki Soba Japanese Noodles)
Corn Niblets
1/4 cup Italian Dressing
2 cups Flour
3-4 Eggs
3-4  Chicken Strips
cooking oil 

Chicken Seasoning 

2 cups of flour

2/3 tablespoons of salt

1/2 tablespoon of thyme
1/2 tablespoon of basil
1/3 tablespoon of oregano
1 tablespoon of celery salt
1 tablespoon of black pepper
1 tablespoon of dried mustard
4 tablespoons of paprika
2 tablespoons of garlic salt
1 tablespoon of ground ginger
3 tablespoons of white pepper




Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart.  Mix together noodles and corn. Add dressing. Refrigerate.
Mix all the seasonings together.
Place flour in one pan, 3 eggs in another, and seasonings in the third.
Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.
 Thanks for joining me today!

yield: 1 saladprint recipe

Chicken Fried Cold Noodle Salad

prep time: 25 MINScook time: 40 MINStotal time: 65 mins

INGREDIENTS:


  • 5 small Red Potatoes
  • 1/4 cup Mayonnaise
  • 1-2 tablespoons Ranch Dressing
  • 1 Scallion Stalk
  • 1 Hard Boiled Egg
  • Noodles (Yaki Soba Japanese Noodles)
  • Corn Niblets
  • 1/4 cup Italian Dressing
  • 2 cups Flour
  • 3-4 Eggs
  • 3-4 Chicken Strips
  • cooking oil
Chicken Seasoning
  • 2 cups of flour
  • 2/3 tablespoons of salt
  • 1/2 tablespoon of thyme
  • 1/2 tablespoon of basil
  • 1/3 tablespoon of oregano
  • 1 tablespoon of celery salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of dried mustard
  • 4 tablespoons of paprika
  • 2 tablespoons of garlic salt
  • 1 tablespoon of ground ginger
  • 3 tablespoons of white pepper

INSTRUCTIONS:


  1. Boil red potatoes until they are tender. Drain potatoes, and cut into small bite sized pieces. Mix mayo and ranch together in a small bowl. Chop scallions. Chop hard boiled egg. Pour dressing over potatoes, a little at a time. Mix after pouring. After mixing, if more dressing is needed, add a bit more. Add chopped scallions and chopped hard boiled egg. Refrigerate.
  2. I used Yaki Soba noodles. I ran the package under cold water, breaking the noodles apart. Mix together noodles and corn. Add dressing. Refrigerate.
  3. Mix all the seasonings together.
  4. Place flour in one pan, 3 eggs in another, and seasonings in the third.
  5. Fry chicken in a tablespoon of oil over medium heat until cooked, turning over several times.
  6. Build your salad using the noodles as a base, placing the potatoes on the side. Add a side of ranch dressing for dipping.












Tuesday, August 16, 2016

Southwest Noodle Stir Fry

If you are not a fan of stir fry meals, I know this dish will change your mind! This Southwest Noodle Stir Fry is packed full of so many flavors, you will want to make it again and again. From the roasted corn, to the chayote squash, to the soft and luxurious noodles, this dish will leave you wanting more! With a little prep, this dish comes together quickly. Be sure to make extra for left overs!

Southwest Noodle Stir Fry

Sunday, June 12, 2016

Grilled Chicken and Steak Stir-Fry / #SundaySupper

Chicken or steak. Hardly a major problem in the realm of everyday life, but it can be a dilemma! I always choose chicken. My husband always chooses steak. I love a moist and tender grilled chicken breast over almost anything else. My husband is a dyed in the wool lover of all things steak. The only thing to do~ Cook the stir-fry I was planning, using both! That is how this Grilled Chicken and Steak Stir-Fry became Dad's favorite recipe, and one all of us love!
Grilled Chicken and Steak Stir-Fry

Makes 2 servings
Crushed Black Pepper
Garlic Powder 
Low Sodium Teriyaki Sauce
4-5 ounces Chicken Breast
4-5 ounces London Broil
Grilled Corn Cob
 Mushrooms
Mixed Peppers
Onions
Grape Tomatoes 
Whole Wheat Pasta
Yum Yum Sauce
Sour Cream


Sprinkle the chicken and london broil with black pepper and garlic powder. Pour teriyaki sauce over steak and chicken. Use two forks to pierce the meat and chicken continuously, tenderizing the meat. Cover and refrigerate overnight.
 
 Grill the chicken, london broil, and corn cob.
Slice the peppers and onions into thin slices. Chop mushrooms. Cut tomatoes lengthwise. Cook pasta. Cut corn off the cob.
Start cooking mushrooms on the stove with a 1/2 tablespoon of butter. The mushrooms take longer to cook than the other vegetables.
Sprinkle the onions and peppers with ground pepper, and saute in a large pan until tender.
Add the cooked pasta to the pan of  peppers and onions. Mix together.
Add tomatoes and mix together. Mix yum yum sauce and sour cream. Drizzle over dish.
Your Grilled Chicken and Steak Stir-Fry is ready to serve. Thank you for joining me today!


Scroll down to see what SundaySupper members are sharing today as we celebrate Dad's Favorite Recipe!

Thank you to our hostess, Sarah from The Chef Next Door!
 
Appetizers and Snacks
Beverage
Breakfast
Condiments and Sauces
Desserts
Main Dishes
Side Dishes
Plus What Dad Really Wants for Father’s Day from Sunday Supper Movement
Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Sunday, May 1, 2016

Chicken and Egg Salad Sandwich / #SundaySupper

Today for Sunday Supper we are sharing Mom's Favorite Recipes, and just in time for Mother's Day! So, I made a recipe that was a favorite of my husbands mom, her famous Chicken and Egg Salad Sandwich. This recipe is a lot like my mother in law, unassuming and fantastic! It is loaded with hard boiled eggs, shredded chicken, crispy bacon, and topped with creamy avocado. There is nothing fancy about this sandwich, except that it is full of flavor, freshness and lots of wonderful memories!

chicken, egg salad, avocado,
Chicken and Egg Salad Sandwich

Sunday, January 3, 2016

Grandma's Fried Chicken / #SundaySupper

Grandma's Fried Chicken is a recipe from my mother in law. She is no longer with us, but my husband tells me that she used to make this for the family when he were growing up. She also made it for me, my husband and my son whenever she would come to visit us! She lived far away from us, but every year she would visit for my sons birthday, and she would make her fried chicken. It became a wonderful family tradition!
I thought this meal would be appropriate because this month is National Sunday Supper Month, and we are celebrating eating around the table, together as a family every Sunday! I just love the idea, don't you?! I’d like to encourage you to sign the pledge, and commit to sharing Sunday Supper at least once a month this year, along with me! Please follow this link and sign up! http://sundaysuppermovement.com/sunday-supper-pledge/ 
As we know, Sunday Supper starts off as one day a week and soon becomes a way of life. And that’s our mission, to get as many folks as possible around the family table. The biggest gift we can give to our family is to hug, laugh, share our stories and enjoy great meals together.

fried chicken
Grandma's Fried Chicken

Tuesday, December 29, 2015

Homemade Chicken and Vegetable Egg Rolls

These  Homemade Chicken and Vegetable Egg Rolls are a fun and tasty party food for your New Years Eve celebration! They take some time to make, but most of the time spent is on prep, cutting and dicing, so they can be rolled earlier in the day, or even the day before and fried up before guests arrive. They stay hot for quite a while, and even at room temperature they are fantastic! I have also made these for vegetarian guests, and they were a hit. Just leave out the chicken!

Homemade Chicken and Vegetable Egg Rolls

Sunday, November 15, 2015

Chicken Enchiladas/#SundaySupper

Today, I am joining the #SundaySupper family in celebrating budget friendly meals. There are so many wonderful meals that can be made on a budget, and it is not difficult to do, but it does require planning. In the area where I live, I have many choices as to where I can shop, but it is essential to read ads, know where produce is a good deal, and where meat is a good quality with a price I can live with. It is also important to meal plan so that nothing gets wasted.
These chicken enchiladas were very inexpensive to make, costing only $4.65 for three. What's also  important to note is that they are very tasty, full of flavor and quick to make. You will feel like you are splurging!


Wednesday, September 30, 2015

Chipotle Chicken Strips and Onion Rings

A while back I was craving what I have always called "bar food".
But I wanted to step it up a notch and but some zing in to it. That is
how these Chipotle Chicken Strips and Onion Rings came to be!
chipotle, chicken strips, onion rings, bar food at home, seasoning

Wednesday, August 5, 2015

Shredded Potato Crusted Chicken/#FoodieExtravangza

We are a chicken loving family here at The Freshman Cook, so when I found out that chicken was the theme for this month's #FoodieExtravangza, I was thrilled. The first thing I thought about was this dish we call "Shredded Potato Crusted Chicken Cutlet". We first began making this a few months ago, and one of the things I love about it is that while pan frying the chicken you are also cooking your potatoes! You are going to love how moist this chicken is. The potatoes act as a barrier to keep the moistness in the chicken as it cooks. Add some corn on the cob, and you have dinner!

Shredded Potato Crusted Chicken Cutlets

Sunday, July 19, 2015

Vegetable and Chicken Shish Kabobs/#SundaySupper

     I don't know about you, but I love to grill! So, when I saw that today's #SundaySupper theme was Farmstand Favorites, I knew I wanted to make these Vegetable and Chicken Shish Kabobs. Why? You grill everything but the rice!
      I used large chunks of chicken breast mixed with colorful purple onion, red and orange peppers, and some pineapple chunks. The difference with this recipe is that I grilled the veggies separately from each other. They all need different amounts of time on the grill to bring out their optimum flavor. Then after they were all grilled, I put the shish kabobs together, glazed them with a special homemade tropical sauce, and put them back on the grill. They came out beautifully grilled, with the flavors complementing each other perfectly. I served the kabobs on a bed of whole grain rice, with a drizzle of homemade tropical sauce.

Vegetable and Chicken Shish Kabobs

Tuesday, July 14, 2015

Chicken and Veggie Stir Fry/#WeekdaySupper

This Chicken and Veggie Stir Fry is a meal that is always being served in our house. We probably have it twice a week. It is a super quick meal that is good for you, and just perfect for a summertime family meal. One of the reasons it is quick to make is because I almost always have 2-3 chicken breasts cooked and ready to eat in the fridge. You can substitute those for the raw ones in the recipe. My son lives with us and he has the type of job that requires him to be in tip top physical shape, so chicken is his friend. Which means that it is pretty much all we eat. A really good aspect of this recipe is that it can accommodate a lot of different likes and dislikes when it comes to what goes in it. For instance, for this particular meal, everyone has the rice, chicken, corn and broccoli. Only my husband and I want the onion and only I want the zucchini and squash. So I cut up them up and set them aside. I did the same with the onion. When I start putting everything together, it goes quick.

Chicken and Veggie Stir Fry