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

Sunday, August 13, 2017

Chicken Enchiladas / #SundaySupper

 Did you know that it is time for school to start up again? I can't believe it either?! But here we are! The problem with going back to school is that the daily schedule is adjusted one more time! That means a tighter time line for everything, including suppertime! So it is time for quicker meals, make ahead meals, and "what can I throw together" meals!  Which is where these cheesy Chicken Enchiladas come in! These enchiladas can be made ahead of time and enjoyed by everyone! Put the chicken mix together ahead of time and refrigerate. Make the sauce ahead of time and refrigerate. Put it all together at dinner, and conquer the school year dinner "time crunch"!

 Chicken Enchiladas
(printable recipe at end of page)
(makes 6 -using 9 1/2" tortillas)

2  pounds Chicken Breast
1 tablespoon Butter
11/2 cups chopped Onion
1 cup Sour Cream
1/4 cup chopped Green Pepper
1/4 teaspoon Pepper

1 cup shredded Cheddar Cheese
1 cup water
1/4 cup chopped Green Pepper
1 tablespoon Chili Powder
1 teaspoon dried Oregano Leaves
1/4 teaspoon ground Cumin
1 clove Garlic, finely chopped
15 ounce can Tomato Sauce
Flour Tortillas
Shredded Cheddar Cheese
Sour Cream

Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.

As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered. 
Pour sauce into oblong pyrex dish.
Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. 
for 20 minutes. Do not cover. 
Serve with refried beans along with cheese and salad, or .......
enjoy your chicken enchilada like I do, alone with lots of cheese and sauce!

Thank you for stopping by today! Today's #SundaySupper is all about "Back to School" dinners! For a lot more yummy, tasty recipes, scroll down and find more recipes from the #SundaySupper family!

Thank you to Em Beitel for hosting today's tasty event!

Back to School Dinners


 You can find The Freshman Cook on these pages:



Chicken Enchiladas

INGREDIENTS:


  • 2 pounds Chicken Breast
  • 1 tbalespoon Butter
  • 1 1/2 cups chopped Onion
  • 1 cup Sour Cream
  • 1/4 teaspoon Pepper
  • 1/2 cup chopped Bell Pepper
  • 1 cup shredded Cheddar Cheese
  • 1 cup water
  • 1/4 cup chopped bell pepper
  • 1 tablespoon Chili Powder
  • 1 teaspoon dried Oregano Leaves
  • 1/4 teaspoon ground Cumin
  • 1 clove Garlic, finely chopped
  • 15 ounce can Tomato Sauce
  • Flour Tortillas
  • Shredded Cheddar Cheese
  • Sour Cream

INSTRUCTIONS:


  1. Chop the chicken into small bite sized pieces. Add a tablespoon of butter to a medium size pan and start cooking chicken in pan over medium heat.
  2. As the chicken cooks, add the onion, sour cream, pepper, green pepper and cheddar cheese.
  3. Use a medium saucepan filled with 2/3 cup water to cook the bell pepper, chili powder, oregano, cumin, garlic and tomato sauce to boiling. Stir and reduce heat. Simmer for 5 minutes, uncovered.
  4. Pour sauce into oblong pyrex dish.
  5. Set up an assembly line to dip the tortillas and roll the enchiladas. Start by placing one tortilla at a time into the red sauce. Drag the tortilla through the sauce, and place in the empty pyrex dish.
  6. Place approx. 1/4 cup of cooked chicken mix towards the end of the tortilla. Spread the mix out across the width of the tortilla, fold in the sides and roll the tortilla.
  7. As you roll, place the tortillas in the dish you are rolling in. Continue until all are rolled. If you prefer, roll the tortillas on a plate or a cutting board.
  8. Pour the remainder of the sauce over the top of the tortillas. Sprinkle with remaining shredded cheddar. Bake at 350℉ in oven. for 20 minutes. Do not cover.
  9. Serve with refried beans along with cheese and salad, or enjoy your chicken enchilada like I do~alone with lots of cheese and sauce!
Created using The Recipes Generator

Sunday, July 30, 2017

Chipotle Chicken Sandwich / #SundaySupper

Have you ever had a great sandwich when you were dining out, and thought, "I could make this, and make it better"? That is my inspiration for this Chipotle Chicken Sandwich. I recently had a delicious sandwich at a local restaurant, and I loved it. But instead of going back to the restaurant, I decided to make it at home. It is quicker, less expensive, and simple to make! And that's what we are celebrating today for #SundaySupper~Simple Sandwich Recipes!

Chipotle Chicken Sandwich 
(printable recipe at end of post)

Chipotle Sauce
3 1/2 ounces Chipotle Peppers in Adobo Sauce
10 ounces Sour Cream
1/2 teaspoon Minced Garlic
2 tablespoon Milk
2 teaspoon Lemon Juice

Sandwich
7 ounces raw chicken breast
Dry Chipotle Seasoning
1-2 teaspoon Butter
onion
4 Cheese Mix
red leaf lettuce, tomato, mayonnaise
avocado
Bakery Style Bun

Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.

Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.

Enjoy!

Thank you for joining me today! I am so glad you stopped by! 

Find The Freshman Cook on these pages:


Thank you to our hostess today, Christie from A Kitchen Hoor's Adventures
Check out all these yummy Simple Sandwich Recipes  from #SundaySupper members!


Simple Sandwich Recipes That Will Make You Love Lunch #SundaySupper

Any day 'Wiches

Any time 'Wiches

Anywhere 'Wiches

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.

Chipotle Chicken Recipe

INGREDIENTS:

Chipotle Sauce
  • 3 1/2 ounces Chipotle Peppers in adobo sauce
  • 10 ounces Sour Cream
  • 1/2 teaspoon Minced Garlic
  • 2 tablespoon Milk
  • 2 teaspoon Lemon Juice
Sandwich
  • 7 ounces raw chicken breast
  • Dry Chipotle Seasoning
  • 1-2 teaspoon Butter
  • raw onion
  • 4 Cheese Mix
  • red leaf lettuce
  • tomato
  • mayonnaise
  • avocado
  • Bakery Style Bun

INSTRUCTIONS:


  1. Place all the sauce ingredients in to a food processor or blender. Mix until smooth. Set aside sauce.
  2. Cut chicken breast to the desired weight. It can be smaller or larger than in the ingredient list. It depends on how much you want. I cut this one to 7 ounces because it would fill up the bun and look nice. Butterfly the chicken breast so it looks like the above picture. To butterfly the chicken, lay it flat on a cutting board. Cut away the small filet that is to the side. You can use it later. Use a sharp knife to cut through the middle of the chicken parallel with the cutting board. Don't cut all the way to the end. Stop right before the edge. Fold open the chicken.
  3. Sprinkle both sides of the chicken with the southwest seasoning. Melt butter in a medium frying pan on medium heat. Cook the chicken breast on both sides until cooked through to 165℉.
  4. While the chicken is cooking, melt more butter in another pan. Thinly slice a couple onion slices. Separate the onions and saute them in the melted butter. Pull them off the stove when done.
  5. As your chicken is almost done, within a few degrees, sprinkle the cheese all over the top. Cover the pan with an upside down pan, and turn off the heat. The cheese will melt and the chicken will cook to temperature.
  6. Place mayonnaise on both sides of the bun. On the top side place avocado and onion. On the bottom side, place lettuce, chicken, chipotle sauce and tomato.Enjoy!
Created using The Recipes Generator

Sunday, May 21, 2017

Tuscan Chicken Bites / #SundaySupper

Sometimes, inspiration for designing a recipe can come from unusual places. Such is the case for these Tuscan Chicken Bites! I was at a Wendy's restaurant grabbing lunch with my husband, and I decided to try a new product, their Tuscan Chicken Sandwich. It was wonderful and it had a flavor that I hadn't had in a while~pesto! So, while I was enjoying lunch, I came up with the idea of making these Tuscan Chicken Bites!
These bites are easy to put together, and everything can be made the day before serving, including the pesto. There is a lot of flavor going on in these little bites, but they go well together! They don't cancel one another out, but instead, they compliment each other, resulting in a tasty appetizer, begging to be enjoyed over and over again!
 
Tuscan Chicken Bites

( printable recipe at end of post)
(makes 4 and more)
Pesto
2 cups loosely packed Basil Leaves
1 ounce Pine Nuts
1 ounce Fresh Parmesan
1 teaspoon minced Garlic
pinch or two Salt
1/8 cup Extra Virgin Olive Oil
3 teaspoon Mayonnaise

Other ingredients
Chicken Breast
minced garlic
black pepper
Spring Mix
Roma Tomato~finely chopped and unseeded
Yellow Onion~finely chopped
Small Mozzarella Balls~aka mozzarella pearls
Balsamic Vinaigrette~recipe here



Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
Add a dollop of pesto to the top of the lettuce.
Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
Add a couple pieces of the tomato and onion to the top of the pesto.
Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.
Serve and enjoy!
Much thanks to Christie from A Kitchen Hoor's Adventures for hosting today's yummy small bites!

Sunday Supper Small Bites Recipes for Entertaining

Small Starters

Pint-sized Protein

Demi-Desserts

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

Tuscan Chicken Bites

INGREDIENTS:

Pesto
  • 2 cups loosely packed Basil Leaves
  • 1 ounce Pine Nuts
  • 1 ounce Fresh Parmesan
  • 1 teaspoon minced Garlic
  • pinch or two Salt
  • 1/8 cup Extra Virgin Olive Oil
  • 3 teaspoon Mayonnaise
Other ingredients
  • Chicken Breast
  • minced garlic
  • black pepper
  • Spring Mix
  • Roma Tomato~finely chopped and unseeded
  • Yellow Onion~finely chopped
  • Small Mozzarella Balls~aka mozzarella pearls
  • Balsamic Vinaigrette~http://www.thefreshmancook.com/2017/04/bruschetta-di-pomodoro-sundaysupper.html

INSTRUCTIONS:

  1. Make the pesto first. Place the basil leaves, pine nuts, and parmesan in the food processor. Pulse a couple times. Add the garlic and pinch or two of salt. Pulse a couple more times, then taste to check to see if you want more salt. Scrape down the sides of the processor. Keep the processor running and start slowly adding the olive oil in a steady stream. Don't add it all. Stop and scrape the sides again, and taste the pesto. Add more salt if needed. Add more olive oil if needed. Place pesto in a small bowl. Add mayo a teaspoon at a time, until you are happy with the consistency. Cover and refrigerate. Make balsamic vinaigrette and set aside. Follow the link to the recipe.
  2. Pan fry the chicken breast. Sprinkle with black pepper and a 1/4 teaspoon minced garlic, but only on one side. Turn chicken over several times while cooking, until done. Remove from pan and cool.
  3. Set up each plate with four pieces of spring mix. I liked using 2 green and 2 darker leaves for interesting visual appeal.
  4. Add a dollop of pesto to the top of the lettuce.
  5. Add a bite sized piece of chicken to each plate. Place the chicken on top of the pesto. Then add an additional dollop of pesto to the top of the chicken.
  6. Add a couple pieces of the tomato and onion to the top of the pesto.
  7. Top with a mozzarella pearl. Stick a fork to the side. Drizzle with balsamic vinaigrette.
Created using The Recipes Generator

Monday, May 1, 2017

Chicken Avocado Caprese Salad / #TasteCreations

Today we are celebrating Salads at the Taste Creations Blog Hop! This Chicken Avocado Caprese is one of my favorite salad combinations. It is full of flavor, with the moist chicken, juicy tomatoes, and creamy mozzarella. Add the yumminess of the avocados, and it is a salad worth your time! I say "worth your time" but it really is not that time consuming to make.  You simply pan fry a boneless, skinless chicken breast, slice some mozzarella, chop up a small avocado and your favorite lettuce, and drizzle on some Balsamic Glaze or your favorite dressing! You are ready to enjoy an incredible salad that you will want to make again and again!  
Chicken Avocado Caprese Salad 
(printable recipe at end of page)

8 ounce Chicken Breast
1 1/2 teaspoons Mrs Dash Italian Medley
2 ounces Extra Virgin Olive Oil  
Iceberg and Romaine Lettuce
Fresh Avocado
6-7 Grape Tomatoes
4 Slices Fresh Mozzarella Cheese 
5-6 Fresh Mozzarella Balls
Balsamic Glaze {link to the recipe and ingredients below}


Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
Spray a frying pan with pan spray, and cook chicken until done.

 Chop and wash the lettuce. Place on a plate. 

Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze. 
If you want to make the Balsamic Glaze, here is where you can find the recipe-----------Let's Make Balsamic Glaze!
You can also buy it at the store.

Check out these tasty salads made by the fantastic and creative bloggers participating in The Taste Creations Blog Hop!

1. Tequila Lime Grilled Shrimp Salad Dressing Recipe
2. Chicken Avocado Caprese Salad
3. Chicken Avocado Strawberry Salad 
4. Homemade Creamy Italian Dressing with Grilled Chicken Salad 
5. Chicken Paillard with Spring Green Salad 
 
Thank you to all the members of #TasteCreations
 for welcoming me into this fun, creative, and tasty group!

yield: 1 Individual Saladprint recipe

Chicken Avocado Caprese Salad

INGREDIENTS:

  • 8 ounce Chicken Breast
  • 1 1/2 teaspoons Mrs Dash Italian Medley
  • 2 ounces Extra Virgin Olive Oil
  • Iceberg and Romaine Lettuce
  • Fresh Avocado
  • 6-7 Grape Tomatoes
  • 4 Slices Fresh Mozzarella Cheese
  • 5-6 Fresh Mozzarella Balls
  • Balsamic Glaze

INSTRUCTIONS:

  1. Mix the Extra Virgin Olive Oil with the Mrs. Dash Italian Medley in a measuring cup.
  2. Place the chicken breasts and the EVOO and Italian Mix together in a medium bowl. Cover with plastic wrap and let chill in refrigerator for 1 hour.
  3. Spray a frying pan with pan spray, and cook chicken until done.
  4. Chop and wash the lettuce. Place on a plate.
  5. Slice the chicken, and place it on the plate on top of the lettuce. Chop the avocado and place it to the side of the chicken. Add the mozzarella slices to the other side of the chicken. Place sliced and whole grape tomatoes on the plate. Add small mozzarella cheese balls to plate. Drizzle with Balsamic Glaze.
Created using The Recipes Generator
 

 

 

Sunday, April 30, 2017

Chicken Street Tacos / #SundaySupper

I think you are going to love these Chicken Street Tacos! They are easy to make, and even though the ingredient list is long, you probably have most of the items in your pantry already! I like this recipe because although I wrote this post as if you are making a plate of tacos, it would also work if you wanted to serve the tacos as a buffet with everyone making their own. It would be a bit easier on the hostess, too!
Any way you want to serve these, they will be a favorite with your friends and family, and perfect for celebrating Cinco de Mayo! Enjoy!
Chicken Street Tacos 
(printable recipe at end of page)

1/2 cup Sour Cream
1/2 cup Heavy Whipping Cream
1 Fresh Lime
1 pound Boneless Skinless Chicken Breast
1 cup Orange Juice
1 Fresh Lime
1 small white Onion
small Flour or Corn Tortillas
1 teaspoon Butter
Minced Garlic
1/2 teaspoon Cumin
1 Fresh Corn on the Cob
1 teaspoon Butter
Salt and Pepper
Salsa
Avocado
Cilantro
Queso Fresco 
Lettuce to garnish plate

Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour. 
 Dice onions and set aside.
 Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
As soon as the chicken has cooled enough to handle it, start shredding it apart.
Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado. 
These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!

Thank you for joining me to celebrate Cinco de Mayo! The Sunday Supper family has a lot more tasty recipes to share with you! Scroll down a bit and check out all the great recipes for celebrating!
Muchas Gracias to Shelby from Grumby's Honeybunch for hosting today!

Sunday Supper Easy Cinco de Mayo Recipes

Appetizers

Drinks

Entrees

Sides and Sauces

Sweets

Tacos

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 Street Tacos

prep time: cook time: total time:

INGREDIENTS:

  • 1/2 cup Sour Cream
  • 1/2 cup Heavy Whipping Cream
  • 1 Fresh Lime
  • 1 pound Boneless Skinless Chicken Breast
  • 1 cup Orange Juice
  • 1 Fresh Lime
  • 1 small white Onion
  • Small Flour or Corn Tortillas
  • 1 teaspoon Butter
  • 1/2 teaspoon Minced Garlic
  • 1/2 teaspoon Cumin
  • 1 Fresh Corn on the Cob
  • 1 teaspoon Butter
  • Salt and Pepper
  • Salsa
  • Avocado
  • Cilantro
  • Queso Fresco
  • Lettuce to garnish plate

INSTRUCTIONS:

  1. Make the homemade Crema first. You can buy this at the store if you don't want to make it, but it tastes really great when it is homemade. Whisk together the sour cream and whipping cream until it is smooth. Add the juice from a fresh lime and whisk together. Cover with plastic and refrigerate at least 2 hours.
  2. Cut your chicken breasts to any size pieces you want. We will be shredding them later. Place in a pan and add the orange juice and the juice from a fresh lime. Refrigerate for 1 hour-1 1/2 hour.
  3. Dice onions and set aside.
  4. Grill tortillas on grill. Set aside. You can also heat them in the oven or microwave.
  5. When the time is up, heat a frying pan with butter and add the minced garlic. Sprinkle the cumin on both sides of each piece of chicken and place in the pan to cook on medium high. Turn when necessary until golden brown. Throw the marinade away. Remove from pan and let cool.
  6. Place the cut corn in a frying pan with butter. Add salt and pepper to corn and fry on medium high heat until cooked.
  7. As soon as the chicken has cooled enough to handle it, start shredding it apart.
  8. Start building your street tacos. Place chicken on the taco and add onion, corn, cheese, salsa, crema, avocado.
  9. These Chicken Street Tacos taste great with the added taste of a shredded cilantro leaf, and a squeeze of fresh lime!
Created using The Recipes Generator