Mildred's Viva La Chicken

 (Recipe from Aunt Marian)

1 chicken (wash, rub with salt, wrap in foil, bake in oven 400 until tender.  Around 1 hour)

1 dozen tortillas

1 cup milk

1 onion grated

1 lb. grated cheddar cheese

1 can chicken of chicken soup

1 can mushroom soup

7 oz. can green chili sauce 

Bone chicken in large pieces - tear apart tortillas in small pieces.  Combine all liquid ingredients in separate bowl.  Grease 9 x 13 pan.  Add about 2 T liquid from chicken.  Layer first tortillas, chicken and soup mixture.  This will take about 2 layers. End with soup mixture.  Top with cheese.  Refrigerate 24 hours.  Bake at 300 for 1 hour or 1 1/4  hours.

Serves 12

Easy Chicken Enchilada Casserole

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Ingredients

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 3-4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12-14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Fresh chopped cilantro

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
2. Whisk together the enchilada sauce and salsa verde.
3. Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
4. Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
5. Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
6. Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Notes

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).

Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).

https://www.melskitchencafe.com/easy-chicken-enchilada-casserole/

 

Roast Chicken with Lemon and Rosemary Roast Potatoes

 

2 kg higher-welfare chicken

sea salt

freshly ground black pepper

1.5 kg potatoes , peeled

1 large lemon , preferably unwaxed

1 whole bulb garlic , broken into cloves

1 handful fresh thyme

olive oil

1 handful fresh rosemary sprigs , leaves picked

8 rashers higher-welfare smoked streaky bacon , optional

Roast chicken remains one of our favourite dishes at home. I recently discovered a way to make the chicken taste even better, by putting a lemon in with my potatoes when I was parboiling them. It smelt fantastic and flavoured the potatoes. Then when I was draining them I decided to stab the lemon, which hissed out juice and steam, and quickly jammed it inside the chicken! The benefits of the hot steaming lemon going into the chicken are very obvious as the meat tastes amazing, and the chicken cooks slightly quicker because of it.

Rub the chicken inside and out with a generous amount of salt and freshly ground black pepper. Do this in the morning if possible, then cover the chicken and leave in the fridge until you're ready to start cooking it for lunch or dinner. By doing this, you'll make the meat really tasty when cooked. Preheat your oven to 190ºC/375ºF/gas 5. Bring a large pan of salted water to the boil. Cut the potatoes into golf-ball-sized pieces, put them into the water with the whole lemon and the garlic cloves, and cook for 12 minutes. Drain and allow to steam dry for 1 minute (this will give you crispier potatoes), then remove the lemon and garlic. Toss the potatoes in the pan while still hot so their outsides get chuffed up and fluffy – this will make them lovely and crispy when they roast.

While the lemon is still hot, carefully stab it about 10 times. Take the chicken out of the fridge, pat it with kitchen paper and rub it all over with olive oil. Push the garlic cloves, the whole lemon and the thyme into the cavity, then put the chicken into a roasting tray and cook in the preheated oven for around 45 minutes. Remove the chicken to a plate. Some lovely fat should have cooked out of it into the roasting tray, so toss the potatoes into this with the rosemary leaves. Shake the tray around, then make a gap in the centre of the potatoes and put the chicken back in. If using the bacon, lay the rashers over the chicken breast and cook for a further 45 minutes, or until the chicken is cooked and the potatoes are nice and golden. (You can tell the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.)

I like to remove the bacon from the chicken and crumble it up over the potatoes. Then I remove the lemon and garlic from inside the chicken, squeeze all the garlic flesh out of the skin, mush it up and smear it all over the chicken, discard the lemon and rosemary and carve the chicken at the table. Heaven!

https://www.jamieoliver.com/recipes/chicken-recipes/roast-chicken-with-lemon-and-rosemary-roast-potatoes/

BBQ Chicken Salad Cilantro Lime Rice Bowls

From Mel's Kitchen Cafe 

BBQ CHICKEN SALAD CILANTRO LIME RICE BOWLS

YIELD: 6 SERVINGS

 

PREP TIME: 25 MINUTES

 

TOTAL TIME: 25 MINUTES

INGREDIENTS

SALAD BOWL:

•  3 to 4 cups cooked, chopped chicken (rotisserie chicken works great here)
•  1 to 2 cups BBQ sauce (homemade version here)
•  6 to 8 cups chopped romaine lettuce
•  Cilantro lime rice (homemade version here)
•  2 cups fresh or frozen corn kernels (thawed if frozen)
•  15-ounce can black beans, rinsed and drained
•  1/2 red onion, thinly sliced
•  1 to 2 cups shredded or cubed Monterey Jack or cheddar cheese (or a combo)
•  1 to 2 cups chopped tomatoes
•  1 to 2 avocados, pitted and diced

CILANTRO LIME BBQ DRESSING:

•  1/2 cup mayonnaise, light or regular
•  2/3 cup buttermilk
•  2 tablespoons chopped cilantro
•  1 tablespoon lime juice
•  1 tablespoon red wine or white vinegar
•  1 clove garlic, chopped
•  1/2 teaspoon salt
•  1/4 teaspoon ground cumin
•  Pinch cayenne pepper
•  Pinch black pepper
•  1/3 cup BBQ sauce (homemade version here)

INSTRUCTIONS

1. Combine all the dressing ingredients in a blender and process until smooth. Refrigerate until ready to use (can be made and refrigerated up to several weeks ahead of time).
2. Toss the chicken and BBQ sauce together until the chicken is well coated.
3. Assemble the salad bowls by placing lettuce in the bottom of each bowl (or plate). Top with cilantro lime rice, corn, black beans, red onion, BBQ chicken, cheese, tomatoes and avocados.
4. Drizzle with dressing and serve.

NOTES

InstantPot: I often make the cilantro lime rice in the InstantPot. Use the saute function and melt 1 tablespoon butter. Add 1 1/4 cups white, jasmine or basmati rice and cook, stirring constantly, for 1 minute. Add 1 3/4 cups low-sodium chicken broth, 1/2 teaspoon salt, juice and zest of 1 lime, 2 tablespoons chopped cilantro and 1/4 teaspoon ground cumin. Stir. Secure the lid and cook on high pressure for 4 minutes. Naturally release pressure.

 

 

Cheesy Chicken Enchilada Bake

Mels Kitchen Cafe

 

Yield: 6 servings

Prep Time 30 minutes 

Cook Time 45 minutes 

Additional Time 15 minutes

Total Time 1 hour 30 minutes

Ingredients:

• 2 cups salsa verde or guacamole salsa (see note)
• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts (I use thin cut)
• 1 tablespoon oil
• 1 medium yellow or white onion, thinly sliced into half moons
• 2 medium bell peppers, cored and sliced into strips
• 1/2 teaspoon salt
• Pinch of black pepper
• 1 can (15-ounce) black beans, rinsed and drained
• 1 to 2 cups shredded Monterey Jack or sharp cheddar cheese (or a combo)
• Fresh, chopped cilantro

Seasoning Mix:

• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt (I use coarse, kosher salt)
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch (or similar sized) baking dish. Spread one cup of the salsa verde (or guacamole salsa) in the bottom of the pan. Set aside.
2. In a small bowl, combine all the seasoning mix ingredients. Pat the chicken dry. If using chicken breasts, cut them into thinner strips (similar to chicken tenderloin size or slightly larger). Sprinkle the seasoning mix evenly over the chicken (both sides). Set aside.
3. In a 12-inch skillet or saute pan, heat the oil over medium heat. Add the onions and peppers. Sprinkle with salt and pepper. Saute until the onions and peppers start to soften, 3-4 minutes (they'll cook a bit more in the oven). Spread the onions and peppers over the salsa in the pan.
4. Return the skillet to medium heat and add a drizzle of oil if the pan is dry. Add the chicken in a single layer (may need to do this in two batches) and cook for 30 - 60 seconds per side for some quick browning action - don't overcook (the chicken will cook longer in the oven). Remove the chicken from the pan and place in a single layer over the vegetables.
5. Sprinkle the black beans over the chicken. Pour the remaining one cup salsa over the beans. Cover the dish with foil and bake for 20 minutes (bake for 35 minutes in this step if using chicken thighs).
6. Uncover, sprinkle with cheese, and bake for another 10-15 minutes until the chicken is cooked through and the cheese is melted and bubbly. Add time, as needed, for the chicken to fully cook through.
7. Remove from the oven, sprinkle with fresh cilantro, and let rest for 10-15 minutes. The sauce will thicken as the casserole rests. Serve over rice, quinoa, cauliflower rice, etc OR serve in tortillas (or roll up in burritos or enchiladas). Serve with additional toppings/garnishes as desired: avocados, fresh lime wedges, sour cream, additional cheese, tomatoes, etc.

Notes

Salsa Verde: this recipe is pretty adaptable for what kind of sauce to use. The best variation I've tried is salsa verde (I use Trader Joe's brand) on the bottom of the dish and the creamy guacamole salsa (Herdez brand) over the top. I think green enchilada sauce could work equally well, too.
Slow Cooker: I haven't tried it yet, but I think this could transition extremely well to a slow cooker meal. Follow all the steps in the recipe except layer the ingredients in a greased slow cooker instead of a baking dish. Maybe 4-5 hours on low? Yes, I'm liking that idea quite a lot.

https://www.melskitchencafe.com/chicken-enchilada-bake/

Rumbi Bowls

Jill Dorrough

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)

2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker… Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:

3/4 c. Mr. Yoshida’s teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid — if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
1 Tbsp. cornstarch
2 Tbsp. cold water
Combine Yoshida’s, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida’s sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida’s to it)

***Vegetables

• 1 Tbsp. Olive oil
• 1 bag shredded carrots
• 3 celery stalks washed and sliced
• 1 zucchini chopped into small cubes
• 1 1/2 c. chopped broccoli florets 
• 2 c. chicken grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)

Instructions

• Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops.
• Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste.

 For vegetarian version, omit chicken and add garbanzo beans.
You can verify the vegetables or meat according to your preferences.

Honey Pineapple Chicken Teriyaki Skillet

yield: 4-6 SERVINGS

total time:30 MINUTES

prep time:15 MINUTES

cook time:15 MINUTES

Honey Pineapple Chicken Teriyaki Skillet is a 30 minute skillet meal that’s family friendly!  It’s quicker to throw together than it is to pick up take-out, and it’s even more delicious!

INGREDIENTS:

FOR THE SAUCE:

1/4 cup reduced sodium soy sauce (if gluten intolerant, use one that’s gluten free)
1/4 cup water
6 tablespoons honey*
2 tablespoons pineapple juice, reserved from fresh, or use 2 tablespoons more honey
1 1/2 tablespoons rice wine vinegar
1 1/2 tablespoons mirin*
1 teaspoon freshly grated ginger or 1/2 teaspoon ground ginger
1 tablespoon cornstarch mixed with 1 tablespoon water

FOR THE CHICKEN:

2-4 tablespoons canola oil
1 lb. boneless, skinless chicken breasts, cut into 1″ cubes
2 tablespoons cornstarch
salt and pepper, to taste
1 red bell pepper, cored, and cut into 1″ pieces
1 1/2 cups fresh pineapple chunks
Scallions and chopped cashews, for serving

DIRECTIONS:

PREPARE THE SAUCE:

Whisk together the soy sauce, water, honey, pineapple juice, rice wine vinegar, mirin, and grated ginger. Set aside with the cornstarch slurry.

PREPARE THE CHICKEN:

Season the chicken with salt and pepper, and toss with the 2 tablespoons of cornstarch in a zip top bag.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the chicken in a single layer in the skillet to brown. Turn over when it releases easily from the pan, about 1-2 minutes, and continue to cook another 2 minutes on the other side. If the pan seems dry, add another 1-2 tablespoons of oil, then add the red bell pepper, and sauté 2-3 minutes more.
Add the pineapple to the pan. Whisk the cornstarch slurry into the teriyaki sauce, and pour it into the skillet, and stir until it coats the chicken mixture. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat.
Serve over rice or quinoa with the chopped scallions and cashews, and enjoy!

RECIPE NOTES:

To make this a 30 minute meal, get your rice, quinoa, or quick cooking brown rice on first, then prep your ingredients.
*6 tablespoons of honey will give you a mildly sweet, tangy sauce. If you prefer your teriyaki sweeter, taste the sauce and add 1-2 more tablespoons of honey.
I used pre-cut pineapple wedges here, and simply used the pineapple juice in the bottom of the container to add to my sauce. You can substitute with 1-2 tablespoons more honey instead.
*Mirin is a Japanese rice wine which adds a nice depth of flavor here, but it may not always be gluten free. If you’re gluten intolerant, it may be substituted with sake or dry sherry.

Recipe source:  Flavor the Moments

 // All images and text ©Flavor the Moments.

Recipe Permalink: https://flavorthemoments.com/honey-pineapple-chicken-teriyaki-skillet/

Monterey Chicken

Top of Form

Recipe from Mel's Kitchen cafe

 MONTEREY CHICKEN WITH PICO DE GALLO {CHILI'S COPYCAT}

INGREDIENTS

CHICKEN:

·         3 tablespoons Dijon mustard

·         3 tablespoons Worcestershire sauce

·         2 tablespoons brown sugar

·         2 teaspoons salt (I use coarse, kosher salt)

·         1/2 teaspoon pepper

·         6 thin-cut boneless, skinless chicken breasts (or slice thick chicken breasts in half, like a hamburger bun, or pound to about 1/4-inch thick)

TOPPINGS:

·         6 strips thick-sliced bacon or turkey bacon, sliced or chopped

·         1 1/2 cups shredded pepper jack or Monterey jack cheese

·         1 1/2 cups chopped tomatoes, about 2 medium tomatoes or 3 Romas

·         1/4 cup small diced red onion

·         2-3 tablespoons chopped cilantro

·         2 garlic cloves, finely minced or pressed through a garlic press

·         1 tablespoon finely minced jalapeno (leave seeds and ribs in for more heat)

·         1-2 tablespoons fresh lime juice

·         Drizzle of extra virgin olive oil

INSTRUCTIONS

1.     For the chicken, in a small bowl, whisk together the Dijon mustard, Worcestershire, brown sugar, salt and pepper.

2.     Place the chicken in a gallon-size ziploc bag or shallow dish. Coat the chicken with the marinade mixture; there isn't a ton of marinade, so a thin coating is just fine. Refrigerate for at least 30 minutes (or up to 24 hours).

3.     While the chicken marinates, in a large skillet, cook the bacon until crisp. Remove the bacon to a bowl to cool slightly. Add the shredded cheese and toss. Set aside.

4.     For the pico de gallo, in a medium bowl, combine the tomatoes, onion, cilantro, garlic, jalapeño, and lime juice. Drizzle with a teaspoon or so of olive oil. Season with salt and pepper (important!). Refrigerate until ready to serve.

5.     Preheat a grill pan or outdoor grill (could probably even use an oven broiler or regular skillet on the stovetop) to medium-high.

6.     Remove the chicken from the dish or bag, letting excess marinade drip off. Cook the chicken for about 4-5 minutes per side (exact time will depend on thickness of chicken) until an instant-read thermometer registers 165 degrees F at the thickest part.

7.     Without removing the chicken from the grill pan/grill, top the chicken with an equal amount of bacon cheese mixture, cover the grill or pan until the cheese is melted, another minute or so.

8.     Serve the chicken with the pico de gallo and prepare to be wowed - so delicious!