Chicken & Black Bean Tortilla Soup

Ingredients:

3 cups cooked chicken, chopped

1/2 yellow onion diced

2 cloves of garlic, minced

1 jalepeno, seeded and diced

2 cans of black beans, drained and rinsed *

1 cup of frozen corn

2 cans of diced organic tomatoes, no salt *

1 pint of chicken stock, no salt *

1 tsp olive oil

1/4 cup (or 1 package) of taco seasoning

8 flour tortillas (or whole wheat but not corn)

shredded cheese & diced avocado for garnish

Directions:

Heat olive oil in the bottom of a stock pot, add onions and garlic and cook until translucent. Add chicken and diced pepper (if you have little kids use less jalepenos). Stir in stock and bring to a boil. Add beans, tomatoes, and taco seasoning. Simmer 15 - 20 minutes. While the soup is simmering, take tortillas and lay them on a cookie sheet. Place the sheet in the oven on broil. After 2 minutes flip the tortillas so they brown on both sides. Once they are done chop them into small squares. Add frozen corn to soup and stir until cooked through. Add in tortillas. Serve with cheese and avocado as garnish.

* I used Full Circle organic canned produce.

** I used a pre-diced jalepeno in a can. I also only made half a batch of this because I am the only one at my house that eats soup.

Cream Cheese & Chicken Enchiladas

Oh so many recipes for Enchiladas... so many... here is the latest one.

Ingredients:

1 tablespoon butter

1 tablesspoon olive oil

1/2 white onion, diced

1 clove of garlic, minced

1 rotisserie chicken, removed from bone and shredded

1 teaspoon each, cumin, pepper, salt, and chili powder

1 can of red enchilada sauce

1 8 oz package of cream cheese

1 can of diced green chilies

1/4 cup milk

2 cups shredded cheese (I used monterey jack because that's what I had)

6 flour tortillas

Directions:

Put butter and oil in a skillet and cook onion and garlic until tender. Add cream cheese and milk and cook until it is saucey. Mix in seasoning and set aside. Once cool- add chilies and chicken and stir.

Fill each tortilla with creamy chicken mixture. Roll into a tube and place in a 9 x 13 pan. Pour enchilada sauce over enchiladas and top with shredded cheese.

Bake 350 degrees until sauce is bubbly and cheese is melted. (30 minutes?)

Chicken & Brocolli Casserole

Ingredients:

2 cups shredded chicken
1 head of brocolli cut into bit sized pieces
1 lb of spaghetti
1 can chicken broth (2 cups)
1 shallot, diced
1 clove of garlic, minced
2 cups cream
2 tablespoons butter
2 tablespoons flour
salt & pepper
2 cups monterey jack cheese, shredded

Directions:

Boil spaghetti as directed by package, for the last 3 minutes add your brocolli and blanch it. Drain. and set aside.

In a pan melt butter and saute shallot and garlic until translucent. Mix in flour to create a light brown paste. Mix in cream and thin out with chicken broth until saucy in consistency. Season to taste with salt and pepper.

Mix brocolli, chicken, pasta and sauce in a bowl and pour into a 9 x 13 pan. top with cheese. Bake at 350 degrees until cheese is melted.

BBQ Chicken Pizza

Decided to try out the Pioneer Woman's version of CPK's BBQ Chicken Pizza but I used store bought crust and MORE CHEESE...it was yummy...you should try it

Allie's Turkey Recipe

1 thawed 14 lb turkey

1/4 cup salted butter

2 tablespoons each of cayenne, salt, pepper, garlic and thyme

2 stalks celery, cut in half

1/2 onion, chopped in half

1 carrot cut into sticks

2 cloves of garlic

2 cups broth (chicken or veggie are both ok)

Pour broth into the bottom of a roasting pan and place your rack into the pan. Place turkey on the rack. Rub entire turkey inside and outside with butter. Sprinkle with seasonings. Stuff veggies into cavity. Cover with foil loosely.

Bake at 350 degrees 3 to 4 hours or until correct internal temperature.

Italian Chicken Thighs & Farfalle

Ingredients:

1 lb boneless, skinless chicken thighs

1 can diced tomatoes, juices removed

1/2 red onion cut sliced

1 green bell pepper sliced into sticks

1 cup sliced mushrooms (I used buttons)

1/2 cup parm. cheese

1/2 lb cooked farfalle

olive oil, salt & pepper

1 clove diced garlic

fresh basil, to taste

Directions: Place olive oil on the bottom of a skillet and season chicken with salt and pepper. Place in hot oil and brown until cooked thoroughly. Add peppers, onions, garlic and mushrooms, and saute 5 minutes. Drain excess oil. Add can of diced tomatoes and basil. Simmer 10-12 minutes. Toss in cooked (warm) farfalle and cheese.

Serve warm.

Yummy!

Easter Honey Chicken

Ingredients:

2 lbs chicken halves w/ skins
1 c honey
1/2 butter
1/4 c lemon (or lime) juice
1 tsp salt
3 Tbsp thyme

Preheat oven to 325. Salt chicken and arrange in a single layer in the baking dish. Mix all other ingredients in a sauce pan and simmer 5 minutes. Baste chicken with mixture and place in the oven. Baste every 20 minutes. Cooking time...1 to 1 1/2 hours (depending on the size of the chicken), cook until the liquids run clear.

This recipe can also be done on the BBQ but honey is sugary and blackens easily so I recommend basting less frequently on the grill.

Chicken and Asparagus Stir Fry

So I went looking for a new asparagus stir fry recipe to try out on Friday while Jon works late and I found this one HERE. I'll let you know how it turns out.

Someone else's yummy recipe...click link above for actually author please.

About 1 lb boneless chicken breast, sliced thinly against grain
About 10 asparagus stalks, sliced on a bias, with the tough ends snapped off where it naturally breaks
About half an onion, sliced, or 1-2 scallions, sliced on a bias
1-2 tbspn rice cooking wine (optional)
2 cloves garlic, minced
Soy sauce
Corn starch
Oil
Salt and pepper

Marinate sliced chicken with about 1 tablespoon of soy sauce, 1 tablespoon corn starch, salt, and 1 clove of minced garlic for 20-30 minutes. Heat a wok or large pan with oil and stir fry until slightly browned. Add a tablespoon or so of rice wine if using while cooking. Remove from pan. Heat more oil and the rest of the garlic. Stir fry asparagus and onions until just tender, adding salt and a little pepper to taste. Return the chicken to pan. Taste for seasoning, adding more soy sauce if necessary. (If using scallion instead of onion I would add them here.) Mix about one tablespoon with 1/2 cup cold water with a splash of soy sauce, and optional teaspoon of sugar. Make sure your stir-fry is hot and slowly pour cornstarch mixture into the pan, stirring. Stir until the sauce is thickened and bubbly, and serve dish over steamed rice

Margarita Chicken

1 lb. skinless chicken breasts

1/2 c. lime juice (fresh)

1/3 c. golden tequila

1/4 c. olive oil

2 tbsp. Cointreau

2 garlic cloves, minced

Fresh ground pepper

In large bowl combine liquids and garlic. Add chicken breasts and cover. marinate for up to 2 hours at room temperature or overnight in the refrigerator. Grill chicken breasts over hot coals and serve with rice or in tortillas with cheese, salsa and sour cream. (Or slice and place over Cilantro Pesto and Angel Hair Pasta-- see previous recipe)

Wicked Chicken in White Wine Sauce

I learned the basics for this recipe in like the 5th grade and I perfected it right after High School. I don't make it often because I don't keep white wine around the house but I should... it's super easy. Susan and Mark had it hear about a week ago and asked if the recipe was on my blog... so here it is "just for Susan"

Ingredients:

1 lb chicken breast strips or tenders

1 package buttom mushrooms sliced

2 cloves minced garlic

1/4 c + 3 T flour

2 T pepper

1 t salt

4 T butter

2 c white wine

1/4 c heavy cream

Directions:

Combine 1/4 c flour, salt and pepper in a ziploc bag, toss in the chicken (seal it) and shake it. Put 1 T of butter in skillet and cook mushrooms until soft, remove and set aside. Add 2 T butter and garlic. Brown chicken (dust off excess flour) in butter and set aside. When all the chicken is cooked add the last of the butter and the 3 T flour and brown. Stir in wine and let simmer 5-10 minutes, then stir in the heavy cream. Once mixture starts to bubble add back in the mushrooms and chicken and let it cook for about 3-5 minutes. Serve over cooked rice or pasta.

Stuffed & Drunk Turkey Breasts

This recipe was very popular during my catering days. It is grate sliced on top of a spinach salad like the one I will be posting on Friday.

Ingredients:

1 (4-5 lb.) pkg. turkey breast half
1 (6 oz.) Stove Top stuffing mix for turkey, prepared using ale instead of water
1 med. apple, chopped
1/2 c. chopped pecans
1/4 c. chopped onions
1 ale (for stuffing prep)

Directions:

Preheat oven to 325 degrees. Rinse turkey; pat dry. With knife, loosen lining under skin leaving all but one edge attached. Toss stuffing with remaining ingredients in large bowl. Spoon into pocket under loosened skin. Secure opening with toothpicks. Place, skin side up, in shallow roasting pan. Roast 1 1/2 hours. Baste with pan drippings; cover loosely with foil. Roast an additional 45-60 minutes. Let stand 10 minutes before serving.

Maple Chicken

Ingredients:

4 single chicken breasts (or cut-up broiler, fryer)
1/4 c. all-purpose flour
Salt and ground black pepper
2 tbsp. butter
1/2 c. maple syrup
1/2 tsp. dried thyme
1/4 tsp. dried sage
1 onion, peeled and sliced

Directions:

Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with thyme, and sage. Arrange onion slices atop chicken. Pour 1/2 cup water into the bottom of casserole. Bake uncovered, in 350-degree oven for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices

Barefoot Contessa Turkey Meatloaf

Gave this recipe a try this weekend, and I give it two thumbs up (I cut the recipe in half because Jon and I don't eat leftovers but I gave you the WHOLE recipe)... now it's your turn...

Ingredients:

3 cups chopped yellow onions (2 large onions)

2 tablespoons good olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon fresh thyme leaves (1/2 teaspoon dried)

1/3 cup Worcestershire sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

5 pounds ground turkey breast

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup

Directions:

Preheat oven to 325 degrees F.

In a medium saute pan, over medium-low heat, cook the onions, olive oil, salt, pepper, and thyme until translucent, but not browned, approximately 15 minutes. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow to cool to room temperature.
Combine the ground turkey, bread crumbs, eggs, and onion mixture in a large bowl. Mix well and shape into a rectangular loaf on an ungreased sheet pan. Spread the ketchup evenly on top. Bake for 1 1/2 hours until the internal temperature is 160 degrees F. and the meatloaf is cooked through. (A pan of hot water in the oven under the meatloaf will keep the top from cracking.) Serve hot, at room temperature, or cold in a sandwich.

This recipe was found on the Food Network site...use this link...

Sticky Hot Wings- Oven Version

Ingredients:
2 1/2 (lb.) chicken wings
1 can (4-oz.) ORTEGA Diced Green Chiles
1/2 cup barbecue sauce
1/2 cup honey
1 teaspoon chili powder
1/4 teaspoon cumin

Directions:

PREHEAT oven to 350°F. Grease a 13x9-inch baking dish.CUT chicken wings into sections; discard wing tip sections. COMBINE chiles, barbecue sauce, honey, chili powder, and cumin in bowl. Add chicken; toss to coat. Transfer to large prepared baking dish.BAKE for 45 to 50 minutes or until chicken is no longer pink near bone.

I can't for the life of me remember where I originally got this recipe but it's not mine. If it's yours speak up in the comments.

Cheaters Chicken Parm

Ingredients:

4 chicken breasts (skinless and boneless)

1 c flour

2 c italian bread crumbs

2 eggs

2 T milk

salt and pepper to taste

2 c marinara sauce

2 c mozzerella cheese

1/2 c parm cheese

Directions:

Preheat oven to 350 degrees. Pound chicken breasts to a single thickness. Mix flour, salt & pepper together. Mix bread crumbs with 1/4 c parm cheese. Beat eggs and milk together. Set up an assembly line. Dredge chicken in flour mix, egg mix, and then bread crumb mix and place in a single layer on a baking sheet. Bake in oven 20-30 minutes until chicken is done.

Top each chicken breast with marinara sauce and a layer of mozzerella cheese. Place pan back in oven until cheese is melted and golden brown.

Serve over pasta or individually. Top with shredded parm cheese.