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

Tuesday, May 22, 2018

Chipotle Chicken Kabobs / #BBQWeek

This post is sponsored in conjunction with #BBQWeek. I received product samples from sponsors to use in creating #BBQWeek recipes. However, all opinions are mine alone.



Day 2 of #BBQWeek is full of flavor and some heat! How do Chipotle Chicken Kabobs sound? The best part is ~ they are made with "Not Ketchup" Cherry Chipotle Sauce, and they are incredible! This sauce has no sugar added, and it is made with ripe sweet cherries instead of tomatoes! I know you will love the difference! How about a bit of heat? "Not Ketchup", Cherry Chipotle Sauce has that bite of heat that I know you are looking for! You are going to love it!

Don't forget about our giveaway during #BBQWeek! Scroll to the bottom of the page to find where to enter!

Chipotle Chicken Kabobs
(printable recipe at end of page)

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer. 
Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 
To check out the nice people at Not Ketchup and their other tasty sauces, you can find them here:


Looking for more #BBQWeek recipes? Here they are:

#BBQWeek Recipes

See what the bloggers served up Tuesday for #BBQWeek

Chipotle Chicken Kabobs by The Freshman Cook
Crunchy Cool Coleslaw by Jolene's Recipe Journal
  Grilled Chicken Asparagus Salad by Everyday Eileen
  Grilled Lemon Pepper Butter Parmesan Asparagus by Daily Dish Recipes
Grilled Vegetable Sandwich with Tomato-Bacon Jam by Palatable Pastime
Hamburger and Hotdog Spiedini Hoagies by A Kitchen Hoor's Adventures
Smoky Date Pork Chops by Cindy's Recipes and Writings
  Tangerine Hatch Chile Grilled Corn and Asparagus Salad by Culinary Adventures with Camilla Watermelon, Cucumber and Jalapeno Salad by Cookaholic Wife




Disclaimer: Thank you to #BBQWeek Sponsors Adam’s Extracts, Michigan Asparagus, and
Not Ketchup for providing the prizes free of charge. These sponsors also provided bloggers with
samples and product to use for creating #BBQWeek recipes. All opinions are my own.





The #BBQWeek giveaway is open to U.S. residents, age 18 & up.
a Rafflecopter giveaway There will be three winning entries that will be verified.
The prize packages will be sent directly from the giveaway sponsors.
The #BBQWeek Bloggers are not responsible for the fulfillment or delivery of the prize package.
Participating bloggers and their immediate family members cannot enter or win the giveaway.
No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored,
endorsed or administered by, or associated with social channels mentioned in the
#BBQWeek posts or entry.






chicken, kabobs, chipotle, not ketchup, sponsored, BBQ, BBQ Week, grilling
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Pin it

Chipotle Chicken Kabobs

ingredients:

Skewers 
Chicken Breast
Red Onion
Orange and Red Peppers
Mushrooms
Not Ketchup Cherry Chipotle Sauce
Pepper

instructions:


  1. Start with one chicken breast. I usually like to butterfly chicken breasts when I cook them, but because I was cutting these into small pieces, I wanted to make sure they would stay moist and plump, and they did. Cut a slice of chicken from the breast, and then chop that piece into pieces you can place on a skewer.
  2. Take the stems off of the mushrooms. If you like the stems, leave them on. Slice mushrooms in half. I tried to use medium to large sizes. They simply look better on the skewers!
  3. Cut the red onion into quarters. Peel the extra skin from the onions and discard. Separate the onion pieces from one another.
  4. Chop a red and yellow red pepper into small chunks. They add great flavor and lots of color to the kabobs.
  5. Start adding the chicken chunks, peppers, onions and mushrooms to the skewers. Slide them on however you think looks best. I like mine to all look the same, but they are yours to build as you please! Sprinkle pepper on the skewers of chicken and veggies. Use a small brush to spread the "Not Ketchup" Cherry Chipotle Sauce onto the chicken. So easy! I also spread some on the vegetables. YUM!
  6. Grill your kabobs until chicken is cooked. I cooked mine on high, turned them a few times, and they were done in about 5 minutes! I also added more sauce to the chicken when they were cooking. It was great!
  7. These Chipotle Chicken Kabobs tasted fabulous! Doesn't the sauce look amazing?! It was fantastic, and I am excited to try it again very soon!
  8. One of the things I love about this recipe, is that it is easy to put together and it can be made early in the day and refrigerated until you are ready to grill! That sure comes in handy when you are the hostess or host of the party! 

Sunday, January 28, 2018

Buffalo Chicken Egg Rolls / #SundaySupper

With the big game right around the corner, I wanted to share these Buffalo Chicken Egg Rolls with you! They will make a great addition to your party buffet table. They have a golden crispiness on the outside and on the inside they are stuffed full of spicy flavor, with a pepper marinade, scallions, minced garlic, hand shredded fresh grilled chicken breast, buffalo sauce and two kinds of cheese! It's a recipe made for fun, games, and hungry friends!


Buffalo Chicken Egg Rolls 
(makes 1 dozen)
(printable recipe at end of page)

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing



The peppers and the green onions just need a rough chop because they are going into the food processor next.
Place the peppers and the onions in the food processor. Aren't those colors beautiful?
Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
Let chicken cool, then pull it apart like above, and place in large bowl.
Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.



Serve with ranch dressing and/or spicy ranch.

Thank you for joining me today! 


For more Easy Football Food Ideas, check out the mouth watering list below:

Easy Football Food Ideas for Game Day

Super Savory Recipes

Sweet Super Recipes

Sunday Supper Movement The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.

Yield: 10-12 Egg RollsPin it

Buffalo Chicken Egg Rolls

ingredients:

1/4 cup rough chopped Orange Pepper
1/4 cup rough chopped Red Pepper
2 tablespoons rough chopped Hot Banana Peppers
3 small Green Onions, chopped
1/2 teaspoons Minced Garlic
2 tablespoons Butter
2 large raw Chicken Breasts
2 tablespoons Water
3 ounce Cream Cheese, cut into small cubes
3 ounces Blue Cheese, crumbled
Buffalo Hot Sauce
12 Egg Roll Wrappers
Water
Oil for frying
Ranch Dressing

instructions:


  1. The peppers and the green onions just need a rough chop because they are going into the food processor next.
  2. Place the peppers and the onions in the food processor. Aren't those colors beautiful?
  3. Process the veggies until they are very small. Add two teaspoons of the buffalo sauce and mix again. Set aside.
  4. Cook the chicken breasts in 2 tablespoons of butter. Let the butter melt before adding the chicken. This will give your chicken a nice rich flavor. Add the pepper marinade and cook until done, flipping over several times. If needed, add 2-3 tablespoons of water to the pan to thin out the marinade.
  5. Let chicken cool, then pull it apart like above, and place in large bowl.
  6. Add cream cheese cubes and crumbled blue cheese. Mix together with a spoon, or my favorite way, put kitchen gloves on and mix with your hands.
  7. Start filling the egg rolls by adding some of the mix to the center of an egg roll wrapper. Use a pastry brush, or any small brush to paint water around the edges of the wrap. Fold in the sides as shown. Roll the bottom up and over the middle. Roll to the end of the wrap and seal. Fry egg rolls in a fryer or pan with oil until they are golden brown. Cook at 350 degrees for 3 1/2 to 4 minutes.
  8. Serve with ranch dressing and/or spicy ranch.
Created using The Recipes Generator




Monday, November 20, 2017

Chicken and Butternut Squash Tortilla / #FabulousFallBounty

I love to eat Chicken Tortillas whenever I can. I order them at restaurants and I make them at home. I would have to say that my favorite thing about them is how versatile they are. When I saw that the box from Melissa's Produce for our #FabulousFallBounty contained a Butternut Squash I was thrilled! I had read that they  were being used in tortillas and I was anxious to give it a try!
The Butternut Squash in the tortillas was amazing! I also included chicken, refried beans, onions and Queso Fresco. I pan grilled a flour tortilla, and added some pico de gallo with homemade chips to go with it! The box also contained shallots and fresh garlic which made this dish over the top!

Chicken and Butternut Squash Tortilla  
(recipe makes 2 with lots of leftovers)
(printable recipe at end of recipe)

2 Shallots
3 cloves Garlic
Butter
2 pounds Chicken Breast
ground Pepper
Butternut Squash
Pinto Beans
Onion Slices
Canola Oil Spray
Salt
2 Flour Tortillas
Queso Fresco
Sour Cream
Avocado


 Peel and chop 2 shallots and 3 cloves of garlic.
Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
 Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
 Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Enjoy! Thank you for stopping by today to participate in the #FabulousFall Bounty! Please stop by Wednesday for the last day of celebrating the bounty! I have a persimmon Pudding Parfait to share with you that tastes amazing!
Thank you to Silpat and Melissa's Produce!

Check out these tasty recipes from some blogger friends!




Chicken and Butternut Squash Tortilla

ingredients:



  • 2 Shallots
    3 cloves Garlic
    Butter
    2 pounds Chicken Breast
    ground Pepper
    Butternut Squash
    Pinto Beans
    Onion Slices
    Canola Oil Spray
    Salt
    2 Flour Tortillas
    Queso Fresco
    Sour Cream
    Avocado

instructions:


  1.  Peel and chop 2 shallots and 3 cloves of garlic.
  2. Cook the trimmed chicken breasts in 1 tablespoon of melted butter on medium high heat. Add 1 chopped shallot, and 2 cloves of the chopped garlic. Sprinkle the chicken with ground pepper.
  3. Cut and clean out the squash, then cube it so it is all about the same size. Season with pepper. Add the rest of the slices of shallots, and the other clove of garlic as the squash cooks. I also cooked it in the pan that the chicken was cooked in for some additional flavor. To check to see if the squash is done cooking, sick a toothpick in some of the pieces. If it is tender, it is ready to eat.
  4. Heat up pinto beans or make them fresh. Add onion slices for additional flavor.
  5.  Make fresh, or use canned pinto beans. Add onion slices and heat until hot. While you are waiting for everything to cook, use a pizza cutter or pastry wheel to cut two tortillas into chips.  Place on a silpat and spray the chips on both sides with canola oil. Salt if you like. Bake for 3-4 minutes on each side. Check to see if they need more time.
  6. Heat a skillet to medium heat Don't add butter or spray. Once the skillet is heated, place one tortilla in the pan. Watch it carefully, because it will brown quickly. Flip over and brown other side. Don't over brown it, or the tortilla will become hard and not fold.
  7.  Build your tortilla, slicing down the chicken, adding the squash with shallots, the beans, some avocado slices and some queso fresco. Top with sour cream. Wrap in a tortilla and enjoy!
Created using The Recipes Generator






























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