Thursday, April 21, 2011
This recipe is so super easy because there is not that many ingredients and the cooking creme adds so much flavor and creaminess to the dish.
3 chicken breasts
1 can of diced green chiles
1 container of southwest flavored Philly Cooking Creme
1 can of enchilada sauce
1/2 cup shredded cheese
6 flour tortillas
All you do is swirl a couple of teaspoons of EVOO in a saute pan, get your chiles and onion cooking a little, I let mine go for about 3 or 4 minutes, then put your chicken in there and cook till it's done, probably 15 minutes. Take your chicken out and shred it using two forks, put it back in the pan with the chiles and onion, stir in the WHOLE container of cooking creme. Fill your tortillas with the mixture, roll up and place seam side down in a baking dish. I also like to pour a little of the enchilada sauce on the bottom so they won't stick. Top with the rest of the enchilada sauce, and cheese and then bake for 25 minutes at 350. I topped mine with some fresh chopped cilantro and it gave it a really nice flavor.
Thursday, March 24, 2011
I'm sure mostly everyone has had this at some point or another. I had not had it since high school, and someone posted about it and I needed it asap! I love it and it's so easy and yummy! It is also great to make ahead, or make ahead and freeze!
3 skinless, boneless chicken breasts
1 (8 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. Pour into casserole dish, top with shredded cheddar and bake at 350 for 20 minutes or until cheese is melted.
Friday, March 4, 2011
This was so good! I got boneless skinless chicken thighs and the meat is so flavorful and juicy! I think next time I will marinate these overnight in the sauce, but I just dipped in the chicken and poured the rest of the sauce on top. One time, I just kept brushing on the glaze as they were baking.
4 boneless skinless chicken thighs
1/8 cup soy sauce
1 Tbsp. Worcestershire
1 Tbsp. honey
1 tsp. minced garlic
1 tsp. sesame oil
1 tsp. cilantro
Preheat oven to 400. Bake for 30 to 35 minutes.
Serve with rice and we also had edamame with it too!
Tuesday, January 11, 2011
I made this Sunday night in preparation for our snow day! It was DELICIOUS, but better than that, it's actually semi-healthy! I used turkey instead of ground beef, and I added finely chopped carrots and butternut squash (just had it in the fridge) for an extra veggie dose. The original recipe calls for chopped zucchini, but I didn't have it and I'm not sure if I would like that, but feel free to use that if you like!
3 tablespoons vegetable oil, divided
1 1/2 pounds ground turkey
1 (1 ounce) package taco seasoning mix
1 teaspoon dried oregano
1 1/2 tsp. ancho chili powder (if you don't have ancho, just double up on regular)
1 tsp. regular chili powder
2 tablespoons tomato paste
1 (14.5 ounce) can beef broth
1 (7 ounce) can salsa
1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
1 (7 ounce) can chopped green chile peppers
1 medium onion, finely chopped
1 green bell pepper, diced
Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, stirring with a wooden spoon to break apart as much as possible. Season with taco seasoning mix, oregano, chili powder, and tomato paste, and mix until meat is evenly coated with seasonings. Continue cooking, reducing heat if necessary, until turkey is well browned.
Pour in beef broth, and simmer to reduce liquid slightly, about 5 minutes. Add salsa, tomatoes, and green chilies, and continue cooking at a moderate simmer for ten minutes. Adjust the thickness at any time you feel necessary by adding water.
While chili is still cooking, heat one tablespoon of oil in a large skillet over medium-high heat. Cook onion and green bell pepper, stirring occasionally for 5 minutes, or until onion is translucent and bell pepper is lightly browned. This is where I added the carrots and squash. Add veggie mix to the chili, and continue cooking at a very low simmer.
Ladle chili into serving bowls. Top with sour cream, green onion, and cheddar cheese, and serve.
This was the best chili we've ever made and it had just the right amount of spice.