Chicken Roulades with Chorizo

Chicken Roulades with Chorizo and Manchego
by Anne Burrell

So I stumbled across across this recipe when we were planning to have friends over for dinner. Well, that never happened, but this recipe was just too good to just wait for a special occasion.

I have to say, this dish was pretty amazing. Or at least, the stuffing is what really made this dish. It's a mixture of chorizo (Spanish sausage) and manchego (Spanish cheese). Luckily grocery stores carry a lot more exotic ingredients, so it wasn't too hard to find everything I needed at Safeway.

The stuffing can be made ahead of time, I wouldn't necessarily recommend the day before, but you could probably do it since the whole thing is going in the oven in the end. The stuffing definitely makes enough for about six chickens. However, since I only made three, I used the leftover for breakfast burritos and it was amazing.

So this recipe is a little intimidating. There's butterflying chicken breast, rolling it up and then breading it. Butterflying the chicken breast is definitely the way to go. It keeps the chicken in an even square type shape when you go to pound it. Pounding a regular chicken breast without butterflying it can turn it into some oblong shapes. And since you're rolling it up with a filling, it helps to make sure nothing spilling out.

I recommend using toothpicks to keep the chicken rolled up. Without it, it may have a tendency to unroll itself. And toothpicks help keep it together when you're dredging the chicken as well. I skipped dredging the chicken step, probably because I was too lazy to do all that breading. While the chicken was still amazing, I think breading it would just add that extra element to really make this dish.

The sauce, was eh. It was a nice element to add a little moisture to the chicken, but I don't know that it was something I would absolutely have to have next time. However, this chicken dish is something I would definitely make again. It can be a good dish to serve dinner guests as it looks impressive and tastes great.

Yum, yum!

Pan-Fried Noodles

It's no secret that I'm Chinese, right? I do get the random person every now and then asking me if I cook Chinese food. The short answer is no.

Growing up my family did take us out for Chinese food. And I remember the place we always went to was a little mom and pop shop called "The Great Wall." Served family style, my parents always ordered a meat dish and the pan-fried noodles. While, I wasn't super keen on what they ordered (I always ordered a plate of potstickers, and that was my dinner), I did love the pan-fried noodles. Something about the crispy noodles and sauce that eventually got soaked into the noodles, just appealed to my little-kid palate.

So, anytime I went to a Chinese restaurant, whether it was in college or afterwards, I always looked for pan-fried noodles. The closest I'd get was usually the lo mein, which satisfied my noodle sauce craving.

But one day, Wes's boss suggested we try an Asian restaurant. Asian. Not Chinese. This place has all sorts of Asian cuisine from sushi to thai-type food. Lo and behold I spied amongst their vast menu, pan fried noodles. Well, I had to give it a try. And it was delicious. Just as I remembered it as a kid. I loved it. Granted, eating out is not always a great option and I'm too lazy sometimes to take the drive all the way up to the restaurant and wait to order the food. So I searched for a recipe online. Luckily I found one. And it does not disappoint.

Hong Kong Style Pan Fried Noodles (based on sugarlens'recipe)
serves 4

1 (16 oz.) package Hong Kong style noodles (I found these in the refrigerated aisle at the Asian grocery store)
2 small chicken breasts, sliced thinly
1 small onion, sliced thinly
2 cups broccoli, chopped
2/3 cup sliced mushrooms
3 cloves garlic, minced

Marinade:
2 teaspoons corn starch
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons oyster sauce

Sauce:
2 tablespoons of oyster sauce
2 tablespoons of soy sauce
1 cup water
2 tablespoons of sugar
2 teaspoons of cooking wine

Thickening:
1 tablespoon of corn starch
1 tablespoon of water

Add oil to a heated pan. Add noodles. The noodles should brown very quickly. Use a pair of chopsticks or a spatula to make sure the noodles are getting browned evenly. If you need to, use the spatula to press the noodles against the pan or add some more cooking oil to make sure you brown most of the noodles. Plate the noodles and set aside.

Mix together the ingredients for the marinade and add the sliced chicken. Set aside. In a separate bowl, combine the ingredients for Sauce. In a smaller bowl, combine corn starch and water. Set aside.

Add oil to a heated pan and saute garlic and broccoli for about 3 minutes or until garlic is starting to turn brown. Add a half cup of water and cover to let the broccoli finish cooking by steaming. After 5 minutes, remove cover and check to see if the broccoli is done. Salt to taste and dish out.

Add oil to a heated pan and cook onions, mushrooms, and chicken until done. Add broccoli back to the pan. Stir well. Add the Sauce mixture. Bring it to a boil.

Add the corn starch mixture and give a quick stir. Bring it to a boil.

Pour gravy on top of the noodles. Serve immediately!

I, of course, used whatever veggies I want. Usually there are green beans, water chestnuts and all sorts of other veggies in this dish. But carrots and broccoli work just fine for us. The protein is interchangeable too. Shrimp or beef would work equally well. The recipe looks labor intensive, but it's really not. It's just more mixing of multiple sauces and marinades that make it look hard.

My favorite part about this dish? When the sauce (or gravy as the recipe calls it) soaks into the noodles and softens them up. So there's a little bit of crunch, but a little bit of soft noodle that is coated in sauce. It makes my mouth water just writing about it.

If you can't find Hong Kong noodles the recipe calls for, plain spaghetti would work just fine. There's no specific texture to these noodles that requires a special pasta. But I did find a suitable noodle in the Asian section of the grocery store.

This is the one Chinese dish I can say I do cook. Traditional or not. It takes me back to my childhood and that's one of the best things.

Roasted Chicken and Vegetables

I think I've found Wes's favorite meal. And it's a simple one at that. It's Martha Stewart's roast chicken with roasted carrots and potatoes. With so many roast chicken recipes out there, there is bound to be one that should be come a family staple.

This one is a little less involved than the ones that have you stuff the cavity with lemons, garlic, onions, etc. It gets a hint of rosemary from sitting on it and from the cavity. But the great thing about this particular roast chicken recipe is the crispy skin. Isn't that one of the best things about bone-in chicken, whether it be fried chicken or roasted? It's the crispy skin that's a treat.

While Martha's recipe already includes the potatoes, I added carrots to the mixture for another vegetable. Any root veggie would do great though. Love the crispiness the potatoes get and the sweetness of the carrots.

Buy a whole chicken and try this recipe. Don't get too weirded out by the gibblets and stuff. The small ick factor is worth this classic and rustic recipe. Another great thing: this chicken doesn't smoke out the oven either since butter is the fat source instead of oil. No one likes to have their eyes burn and the fear of the smoke alarm going off. Although, sometimes... it's worth it.

Chicken Bryan

Chicken Bryan

Copycat recipe from Carrabba's Italian Grill

So for my birthday dinner, I asked to go to Carrabba's. I had their Chicken Bryan - chicken breast with goat cheese, sun-dried tomatoes and a lemon butter sauce. Oh, so good. So good, I had to find a copycat recipe so I could have this meal whenever I wanted. Not sure where I found it, but it delivered.

Love the tang of the goat cheese and the sweetness of the sun-dried tomatoes. Then you have the silkiness of the lemon butter sauce. Yum! Oh, man. I may have to put this dish in the rotation coming up.

Chicken Bryan - serves 6 (I halved it for 3)

Chicken:
6 large chicken breasts
1 to 2 tablespoons extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces goat cheese, softened to room temperature

Sun-Dried Tomato Sauce:
2 tablespoons butter
1 tablespoon finely chopped garlic
1 tablespoon finely chopped yellow onion
1/2 cup dry white wine
1/4 cup freshly squeezed lemon juice
10 tablespoons cold unsalted butter, cut into small pieces
1 1/2 cups finely sliced sun-dried tomatoes
1/4 cup chopped fresh basil
1/2 teaspoon kosher salt
1/2 teaspoon white pepper

Prepare the Sun-Dried Tomato Sauce: Place butter, garlic, and onion in a large skillet over medium heat and sauté until garlic and onion are tender and transparent. Add white wine and lemon juice. Increase heat to medium-high and simmer to reduce by half. Reduce heat to low. Add cold butter one piece at a time. Add sun-dried tomatoes, basil, salt, and pepper and stir to blend ingredients. Set aside.

Prepare the Chicken: Reduce charcoal briquettes to white-hot coals. Brush chicken breasts with olive oil and sprinkle with salt and pepper. Grill chicken over hot coals 15 to 20 minutes or until cooked through. Divide goat cheese evenly between chicken breasts, placing some on each breast for the last two minutes of cooking. Place cooked chicken on serving platter and spoon Sun-Dried Tomato Sauce over chicken.

Asian Chicken Meatballs

Asian Chicken Meatballs

Recipe from Everyday Food

Spicy and so easy. I made the meat mixture the night before, used a cookie scoop to make the meatballs, and cooked up 5 minute rice. Throw in some edamame and dinner is ready in under 30 minutes.

I was a little worried that the meatballs would dry out since I used chicken (the recipe actually calls for turkey, but the grocery store was out of turkey). But they were delightfully moist and tender. The Siracha might have overwhelmed the flavors a bit, but it's so worth it. Don't freak out about fish sauce - you can't taste it.

This meal was planned for a little get together, but despite some scheduling conflicts, that get together didn't happen. I was bummed since this turned out so good, but a little glad because if it didn't.... Well, you know, never try a new dish on company.

Yum, yum!

Oven Fried Chicken

The VanHorn family took a "Frugal Fall Furlough" to Denver the other weekend and stayed with us while enjoying some free activities. We were happy to host them and their twin girls, as that gives me an excuse to cook and serve some food for friends. I believe this recipe came from Martha Stewart's Real Food magazine and I love it. Who doesn't love fried chicken? And this one is a little healthier since it's "fried" in the oven.

Oven Fried Chicken

1 whole chicken, cut into 10 pieces
1/4 cup low-fat buttermilk
1 garlic clove, minced
Salt & pepper
Breadcrumbs - make your own or use store-bought

Remove skin from chicken. In a large bowl, toss chicken with buttermilk, garlic, 2 tsp. salt and 1/4 tsp. pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight.)

Preheat oven to 450 degrees. Set a wire rack over a baking sheet.

Working once piece at a time, life the chicken from buttermilk mixture (letting excess drip off) and dredge in breadcrumbs, pressing firmly to adhere. Transfer chicken to rack.

Bake, without turning, until cooked through, 30-40 minutes, tenting with foil if browning too quickly.

Homemade (healthy) KFC.

So I used two frying chickens and cut them up. I didn't exactly end up with 10 pieces each since I forgot the thighs on once and left all of the chicken breasts intact. Theoretically, you could cut the breasts in half since they are huge. But you should have, chicken breasts, legs, thighs and wings if you cut the chicken correctly. Or, see if the butcher at the grocery store will do it for you. Save time and the ick factor.

I also suggest using flavored breadcrumbs or heavily season plain breadcrumbs. This is what makes the chicken super flavorful. The buttermilk definitely infuses into the chicken meat while it's marinating, creating moist and delicious meat, but you also want that spice flavor from the "batter" too.

Yummy, yummy chicken. And super, duper, SO EASY! The hardest part is cutting up the chicken. But like I said, get your friendly butcher to see if s/he will help you out. Or buy a chicken already cut up if they're available.

A must try and hopefully a staple to your recipe repertoire.

Enjoy!

A Greek Meal

Who doesn't love some hummus and grilled chicken in a pita? Thanks to a little restaurant chain called Garbanzo's Mediterranean Grill, Greek food is so accessible and even a little addicting. So of course while I drooled over Greek food, I plotted on how to make my own thanks to Rachael Ray!

Spicy Hummus

1 - 14.5 oz. can of chickpeas (garbanzo beans), drained
2 rounded Tb. tahini sesame paste
Drizzle extra-virgin olive oil
1/2 tsp. crushed red pepper flake
1 tsp. ground cumin
1 tsp. ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced

Chicken in a Pita

Juice of a lime or lemon
2 Tb. olive oil
2 garlic clove, peeled
1 tsp. ground coriander
1 tsp. cumin
Salt & pepper
1/2 cup mint or cilantro leaves
2 boneless, skinless chicken breasts, sliced into thin strips
1 cup plain yogurt
1/2 cucumber, peeled and chopped
2 Tb. chopped mint

In a blender combine juice, 1 Tb. oil, garlic, coriander, cumin, salt, pepper, and mint or cilantro leaves. Process until smooth and pour over chicken to marinate. Refrigerate chicken and allow to marinate for 30 minutes. In a small bowl stir together yogurt, cucumber and chopped mint.

In a large skillet, heat 1 Tb. oil over medium high heat. Add marinated chicken and cook for 8-10 minutes, stirring occasionally. Heat pitas under a broiler or in a toaster oven.

Hummus, grilled chicken and pita. Mmmm!

I ended up grilling the chicken breast strips instead of cooking it on the stove. I also served up some saffron rice and grilled zucchini slices. This was such a nice alternative meal. The chicken was flavorful and the hummus was zesty and delicious. It wasn't until after did I realize that I forgot to add the Tahini paste to the hummus. Despite that, it still turned out really tasty. Although the consistency wasn't as creamy as you normally find. And even though there's red pepper flake in the hummus, it wasn't that spicy. If you're not wanting it spicy, simply just leave it out.

Tahini was a little hard to find and it comes in a large container. So you'll probably end up making a lot of hummus with the jar of Tahini you find. Hope you like hummus. But the good thing is that a can of chickpeas is inexpensive, so hummus will be a cheap snacking dip.

But I was really pleased with this meal. Easy to do and prep. Wes wasn't so excited about the cucumber yogurt dip, but I really enjoyed a little of it on top of the chicken and pita. It added a cool and refreshing sauce to the chicken. This was totally a casual meal - eating with your fingers and mixing your own ingredients to your taste.

Something fun and different to try. If you like Greek food, you'll have to give this a try!

Happy cooking!

Beer Can Chicken

The first beer can chicken I remember having was when a friend's father grilled this up for a family dinner. Except he called it a beer butt chicken. I actually don't remember much about the meal, but it's such a classic meal to grill that I had to find a recipe and give it a try myself. Enter the Neely's from Food Network.

Pat's Beer Can Grilled Chicken

Beer Can Chicken Rub:
2 Tb. smoked paprika
2 Tb. salt
2 Tb. onion powder
1 Tb. cayenne pepper
1 Tb. ground cumin
2 tsp. dried thyme
2 tsp. dried oregano
2 tsp. black pepper
2 tsp. garlic powder

For the chicken:
4 lbs. chicken, washed and dried
Vegetable oil
Beer can chicken rub
1 - 12 oz. can beer

For the rub, mix all the ingredients together. I halved the amounts so I wouldn't have any leftover. But extra rub can be stored in an airtight container for up to 6 months.

Preheat the grill to medium-high heat.

Rub the chicken and its cavity with the vegetable oil. Season the chicken with rub mixture, remembering to season the cavity. Pour out 1/4 of the beer and sit the chicken on top of the beer can. Place the chicken in the center of the hot grill and cover. Cook the chicken for 1 to 1 1/2 hours or until an instant-read thermometer reads 165 degrees F. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.

Sorry I didn't get a picture of the whole chicken sitting on the can.

So the chicken took about an hour and 15 or 20 minutes to cook. The dark meat definitely takes longer to cook, so test the temperature in the thigh. And one of the legs definitely caught on fire while on the grill. But the meat turned out so moist and tender. The skin was crisp and flavorful.

Other than cleaning out the chicken (gross!) this was easy, easy, easy. If possible set the chicken on the beer can near the grill. That way you don't have to carry the chicken all the way to the grill. And we definitely leaned it against the top part of the grill just to ensure that it didn't topple over in the middle of cooking.

I think this chicken was about four pounds and there was enough for Wes and me to have leftovers the next day, which were still yummy. Give this chicken recipe a try. It's so easy and takes no time at all to prep. Yes, it's a bit gross, but the end result is worth it!

Happy cooking!

Pesto Cheese 'n Chicken Bundles

When I saw this recipe on Pillsbury's site, I knew I was going to like it. However, I hesitated to make it because of the jalapeno element. What to do? Omit it. Problem solved. With familiar flavors, this is yummy and easy meal; courtesy of Pillsbury.

Pesto Cheese 'n Chicken Bundles

1 - 8 oz. can Pillsbury Refrigerated Crescent Dinner Rolls
1/3 cup light cream cheese with roasted garlic
1/4 purchased pesto
1 Tb. jalapeno or hot pepper jelly
1/2 cup bread crumbs
2 cups cubed cooked chicken
3 Tb. crumbled feta cheese
1 Tb. water or as needed

Heat oven to 375 degrees. Separate dough into 4 rectangles. Firmly press perforations to seal. Cut each rectangle in half crosswise to make 8 pieces; press each to form 4" square.

In medium bowl, combine cream cheese, pesto, jelly and 2 Tb. of the bread crumbs; mix well. Stir in chicken and cheese.

Place 1/4 cup chicken mixture in center of each square. Bring 4 corners of each square up over filling; twist firmly to seal. Brush top and bottom of each bundle with water; coat with remaining bread crumbs. Place on ungreased cookie sheet.

Bake at 375 degrees for 14 to 22 minutes or until deep golden brown. Serve warm.

Don't these look yummy?

While I'm sure the jalapeno would've added a nice kick to this dish, I was very happy that I omitted it. You just can't go wrong with pesto, feta, cream cheese and chicken. While the presentation may look involved, don't be intimidated. This is actually a pretty easy dish to make.

I had some frozen chicken breasts that I thawed, seasoned with salt and pepper and popped in the oven at 450 degrees for about 15 minutes or so. Then I just chopped them up. If you have a rotisserie chicken, you could use that or any other cooked chicken. The chicken mixture you can definitely make ahead. Softening the cream cheese will allow you to incorporate the filling easily.
Do not soften the crescent rolls. They will get stickier and a little harder to work with and to press out into a larger square.

These little chicken bundles were very yummy. I might have added a smidge more pesto for a more prominent flavor. But Wes thought it was fine the way it was. Now, these bundles aren't very big. So definitely plan for two or three chicken bundles per person. Love the sweetness and buttery flavor of the crescent rolls against the creaminess of the chicken filling.

You can definitely tweak this dish to your liking. You could probably even use the bleu cheese and pesto mixture in this chicken dish to give a different flavor. Or you could sprinkle some Parmesan cheese on top of the bundles as well. Lots of things you can do. But something easy and looks impressive. Hope you'll give it a try.

Happy cooking!

Thai Chicken Wraps

I've never had Thai food before. And now that I think about it, it's surprising that I would have saved this recipe considering that until recently, I didn't really like cucumber, still not a huge peanut butter person and all these flavors were some what foreign.

But tastes and recipe reading has evolved, so I tried this recipe out one day. No idea where it came from, but here it is:

Thai Chicken Wrap with Spicy Peanut Sauce

3 - 6 oz. chicken breasts
1 Tb. soy sauce
1 Tb. vegetable oil
1 Tb. grill seasoning

Salad:
1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
2 cups fresh bean sprouts
1 cup shredded carrots
3 scallions, sliced on an angle
12 basil leaves, chopped or torn
3 Tb. chopped mint leaves (4 sprigs)
1 Tb. sesame seeds
2 tsp. sugar
2 Tb. rice wine vinegar or white vinegar
salt

Spicy Peanut Sauce:
1/4 cup room temperature chunky peanut butter
2 Tb. soy sauce
1 Tb. rice wine vinegar or white vinegar
1/4 tsp. cayenne pepper
2 Tb. vegetable oil

12" flour tortilla wraps

Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.

Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt to taste.

Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.

Slice cooked chicken on an angle. Toss with veggies and herbs.

Heat tortillas. Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

Love all the colors in this wrap.

So I tried the salad before putting it in the wrap and I really liked it. I tried the peanut sauce and it was ok, but I went with it. I was pretty conservative with the peanut sauce. The recipe says to add it liberally. Try the sauce after you make it. And if you like it, go ahead and go crazy. I almost tossed the chicken, salad and peanut sauce together and am so glad I didn't.

The peanut sauce was just a little too peanut buttery for me. I didn't use the chunky stuff either. I stuck with the smooth kind. Granted, if I was going to make a PB&J, I like the chunky stuff. Anyway, not being a big peanut butter fan, I wasn't too wild about the sauce. And it wasn't that spicy. Maybe I needed to add more cayenne. But the peanut butter flavor was just too overpowering for me to enjoy.

I did like the textures of this wrap. There was the chicken and the nice crunch of the carrots and cucumber. The salad added a nice refreshing aspect to the wrap. The salad called for three tablespoons of chopped mint. I only used about 1 tablespoon. While it wasn't a standout flavor, there did become a hint of mint at the end of the bite. And the mixture of mint with basil and the other vegetables with the dressing, just didn't do it for me. So, go easy on the mint would be my suggestion. It definitely does add an interesting flavor mix in the salad.

Not a fan of this wrap. So much so, that I didn't even finish one half of the wrap. Luckily the sweet potato fries were able to tie me over. Wes was a little gentler on the reviews, but I don't think he was a fan either.

If you like Thai food, you might enjoy this wrap. Let me know if you do try it and like it. Then tell me where I went wrong!

Green Chile Chicken Casserole

Looking for an easy casserole? I think this recipe came from Cooking Light. Easy week night meal. Can even prep ahead and cook the next day.

Green Chile Chicken Casserole

1 1/3 cups fat-free, chicken broth
1 can chopped green chiles, drained
1 cup chopped onion
1 cup fat-free sour cream
3/4 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. black pepper
2 - 10 1/2 oz. cans of cream of chicken soup, undiluted
1 garlic clove, minced
cooking spray
24 - 6" corn tortillas
4 cups shredded, cooked chicken breast
2 cups (about 8 oz) finely shredded sharp cheddar cheese

Preheat oven to 350 degrees.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13x9" baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture and top with 1 cup chicken and 1/2 cup cheese. Repeat layers ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350 degrees for 30 minutes or until bubbly.

Sorry the picture isn't so great.

I like to keep an eye out for "casserole" dishes that don't involve pasta. When I saw this recipe, I thought it'd be a nice change of pace with the green chiles. It was super easy to prepare. The only thing I had to chop was the garlic. And I roasted a chicken in the oven and shredded that meat for this dish. Definitely can cook chicken breasts or use a rotisserie chicken from the grocery store (which are getting really small, by the way).

This wasn't a bad meal. I did expect more of a green chile and spice flavor, but didn't get a whole lot since the cup of green chiles got lost in the big soupy mixture of cream of chicken and sour cream. I also didn't have as much chicken as the recipe called for, so it was lacking in the meaty department a little.

Overall, not a bad meal. It lasted us a couple of days and tasted even better after sitting over night. Definitely use four cups of chicken and maybe even some more to ensure that you get enough meat in every bite. I also went a little overboard on the cheese because I wanted a cheesy bite on each fork. While that might have helped the flavor, the cheese did just melt in with the soup mixture so I didn't get the stringy cheese I was hoping for. You can experiment with the layering if you're looking for different textures.

Easy meal to make and a great one to make for friends or family. It's definitely mild so people who aren't fans of spicy won't get overwhelmed here.

Enjoy!

Chipotle Chicken Taco Salad

Anything with chipotle in the title of the recipe has my attention. Reading through the recipe, this sounded like a winner, thanks to Cooking Light. That's right, it's a light recipe. Though, I don't know that I did much to help the lightness.

Chipotle Chicken Taco Salad

Dressing:
1/3 cup chopped fresh cilantro
2/3 cup light sour cream
1 Tb. minced chipotle chile, canned in adobo sauce
1 tsp. ground cumin
1 tsp. chili powder
4 tsp. fresh lime juice
1/4 tsp. salt

Salad:
4 cups shredded romaine lettuce
2 cups chopped cooked, boneless, skinless chicken breast (about 2)
1 cup cherry tomatoes halved
1/2 cup diced, peeled avocado
1/3 cup thinly, vertically sliced red onion
1 - 15 oz. can black beans, rinsed and drained
1 - 8 3/4 oz. whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

For salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

I washed all of the romaine lettuce, but only shredded as much as I thought we would need. You'll probably have a lot more lettuce from a head of romaine than you'll need for this recipe. I stored the washed leaves wrapped in a paper towel in a ziplock. I also rinsed the can of corn and beans together. Basically I just added as much ingredients as I thought we would use for ht meal and put the rest in tupperware containers to mix later. Always mix the salad right before eating, otherwise it'll get gross sitting in your fridge.

I then tossed all the ingredients with the dressing and piled it in a warmed tortilla. Wrap it up and serve with chips.

Did a salad ever look so good?

Don't get the title of this post wrong, I did not make a salad for dinner and serve it to Wes. That would not have been enough for him. Me, on the other hand, would've been fine with it. So I took the recipe and turned it into a wrap with homemade potato chips.

With the chicken, you can use a store bought rotisserie chicken and shredded it or just cook up some chicken breasts. I had three chicken breasts that I pounded, dredged in a mixture of salt, pepper, garlic powder, cayenne powder and paprika. I then grilled it to give it a smoky flavor. Oh, boy did it come out smelling good. Could have been because I accidentally added a whole lot of cayenne pepper which gives a smoky heat.

Besides the chicken, this dressing was SPICY! Granted, I probably added more than a tablespoon of chiles (I used about two chiles) and added a little spoonful of the sauce. Wes and I were gulping down the beverages in between bites of the wrap. But the dressing is so good. I didn't use the light sour cream like the recipe suggests and I almost left out the cilantro because I didn't have any. It is so packed full of flavor with the cilantro, cumin and lime juice. You can definitely scale back the heat by adding less of the chipotles. But those nutritionists out there say to eat spicy things because you'll end up eating less. Maybe that's why this meal is light....

For the potato chips, I cut some russet potatoes into thin slices, tossed them with vegetable oil and salt on a baking pan and baked in a 500 degree oven for about 15 minutes or so. Depending on how thin you slice them, the shorter amount of time it'll take. Keep an eye on them so they don't burn. You can flip them over if you notice the bottoms are already getting brown. They're good for that night, but don't do well the next day. Maybe one day I'll fry them and make real potato chips. But for now, these will do.

Love, love the salad. And like I said, it is light if you follow the recipe as is. If you like southwestern food, you'll like this salad. And it's easy to do.

Enjoy!

Ginger-Lime Chicken Thighs

I was craving some fattening, crispy chicken skin one day and searched the Internet for a meal that included crunchy chicken skin. What did I come across? Martha Stewart's recipe for Ginger-Lime Chicken Thighs. So I gave it a try. Here's the recipe, courtesy of Martha Stewart.

Ginger-Lime Chicken Thighs

1 Tb. finely grated, peeled fresh ginger
1 Tb. fresh lime juice
2 tsp. curry powder
4 scallions, minced
Salt & pepper
8 bone-in, skin-on chicken thighs

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. Set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tsp of salt and 1 tsp of pepper.

Arrange chicken on prepared baking sheet. Season with salt and pepper. Gently loosen skin from each piece of chicken, leaving it connected at the end. Dividing evenly, rub ginger mixture under the skin.

Turn thighs, skin side down, on baking sheet. Broil about 5 minutes. Flip thighs, skin side up, and continue to broil until skin is crisp and an instant-read thermometer inserted into thickest part of thighs (avoiding bones) registers 165 degrees, 6-8 minutes more.

Serve chicken drizzled with pan juices.

Craving crispy chicken skin.

My mom always told me not to try new dishes out on guests. Well, my in-laws were in town and this was on the menu. It turned out ok. My downfall, was that I didn't set my oven rack at the highest setting. I think if I had down that, the skin would have crisped up more and I would've been more confident that the chicken was cooked thoroughly.

Allocate about two chicken thighs per person. My mother-in-law and I only ate one, but my father-in-law and Wes both had two. I served this with couscous, mixed with a little lime juice and grated carrots. It was definitely a flavorful meal, but I would have enjoyed it more if I felt more confident about the outcome.

I did introduce my father-in-law to ginger. The ginger mixture is light and tangy. The curry shows up a little bit, but doesn't overpower it. You taste probably more of the ginger and lime juice. Since the mixture only sat on top of the chicken, you don't get that flavor all the way through. I wish that there was more of that throughout the chicken and not just on top. Maybe even letting it sit a few minutes would help infuse the flavors more in the meat.

Not a bad dish, but I will definitely place the chicken closer to the heat to get that crispiness. It's a light meal and chicken thighs are a nice alternative to chicken breasts. Try it out. The most difficult part is probably grating the ginger since it gets stringy. But it's so worth it!

Chicken Tikka Masala

I bet you didn't know that I worked at a fast food Indian restaurant called KC's one summer. Never had Indian food before. The owner let me taste a few dishes when I first started and I soon became a fan. If I worked that day, I was able to get a free meal. My favorite was always Chicken Tikka Masala. I love the spicy and creamy-ness of the sauce and the fact that it was white meat. A lot of the chicken dishes used dark meat.

Always a fan of Indian food, it can get really expensive. So I'm pretty ecstatic that this recipe can fill my Indian craving pretty quickly. The only sad thing is that I don't ever have any naan. And that's one of the best parts of eating Indian food. But I learn to live without it.

Chicken Tikka Masala

1 cup plain yogurt
1 Tb. lemon juice
2 tsp. ground cumin
1 tsp. ground cinnamon
2 tsp. cayenne pepper
2 tsp. black pepper
1 Tb. fresh ginger, minced
3 boneless chicken breast, cut into bite-size pieces
4 wooden skewers, soaked in water 20 minutes
1 Tb. butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp. ground cumin
2 tsp. paprika
8 oz. tomato sauce
1 cup heavy cream
Salt
1/4 cup chopped fresh cilantro

Combine yogurt, lemon juice, 2 tsp. cumin, cinnamon, cayenne, black pepper, ginger and chicken in a large bowl. Refrigerate for 1 hour.

Thread chicken onto soaked skewers and grill on high heat until chicken is done, about 10 minutes each side. I don't grill the skewers, I just cook them on a George Foreman grill. You could probably cook these in a frying pan also. Set chicken aside when done.

In a large heavy skillet, melt butter and saute garlic and jalapeno for 1 minute over medium heat. Season with 2 tsp. cumin and paprika.

Stir in tomato sauce and cream, simmer on low for 20 minutes. Add grilled chicken, simmer additional 10 minutes.

Salt to taste and garnish with chopped cilantro.

I love the colors in this dish.

Like I said, this recipe usually fulfills my craving for Indian food. I did buy naan from the grocery store one day, but it's just not the same as getting it at the restaurant. And the rice isn't basmati rice, but plain old white rice. Basmati is usually a little sweeter and fluffier, but white rice serves its purpose.

The chicken is really spicy and the marinade always makes me sneeze for some reason. I love this sauce. It's a creamy tomato sauce with a bit of spice to it. If you like a lot of sauce, double those components. Otherwise there's just enough sauce for a bite of chicken. I like to mix the sauce and rice together without chicken, so I doubled it this time. Granted, I only used two chicken breasts, so there was a lot more sauce than meat. I'd use two jalapenos too if I could to add more spice. And cilantro is also a must in this dish. It's how I remember the chicken tikka masala from my job.

I think this dish is a gateway meal for other Indian food. And there is no curry in this dish. A lot of people equate Indian food to curry and curry can be really strong. But there is no curry, so don't be afraid.

Give this a dish a try and if you like it, give me a call so we can go get Indian food together.

BBQ Chicken Pizza

The first fancy pizza I ever had was a BBQ Chicken pizza. So why wouldn't I find a recipe to make a pizza that I love? This came from Southern Living and is easy thanks to Pillsbury pizza doughs!

BBQ Chicken Pizza

1 small onion, chopped
1/2 red bell pepper, chopped
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. olive oil
1 refrigerated pizza crust
1/2 cup barbecue sauce
Grilled chicken breast, shredded
2 cups shredded Monterey Jack cheese with peppers - I generally just use Mozzarella cheese.

Saute first 4 ingredients in hot oil in a large skillet over medium-high heat, 8-10 minutes until vegetables are tender.

Unroll pizza crust; press or pat lightly into a greased 13x9" pan. I like to spread some vegetable oil on the pan, sprinkle with cornmeal and roll the dough out over it.

Bake crust at 400 degrees for 12 to 14 minutes. Spread 1/2 cup barbecue sauce evenly over top of pizza crust in pan. Arrange chicken strips evenly over sauce, top with onion mixture and sprinkle evenly with cheese.

Bake at 400 degrees for 8-10 minutes or until cheese melts. Garnish with cilantro.

The onions and peppers were omitted this time because of some picky eaters staying at my house....

Have I ever said how much I like home-made pizzas? Oh, did I mention that here? Well it bares repeating. Home-made pizzas are the best. Easy to do and easily customizable. Take your favorite barbecue sauce and use that, use a roasted chicken from the grocery store... It's all so easy. I especially love the cilantro on top. Have I mentioned my love of cilantro too? That's what a barbecue chicken pizza is all about. I love all the different flavors going on in this recipe.

This particular time I did leave out the onion and red pepper mixture because of a special house guest who isn't a fan of vegetables. And no, it's not Wes. But I really like red peppers on this pizza. It gives it a sweet crunch to this pizza and adds another component to chicken and cheese.

Give this recipe a try. I think you'll become a fan too.

Roast Chicken

Every buy one of those roast chickens from the grocery store? They're pretty yummy and very convenient. I found a recipe online from This is Reverb blog. Actually, I got it off of Pioneer Woman, but she had Ryan from This is Reverb on her blog and he made this chicken. Pretty easy and tastes pretty similar, if not exactly the same, as those chickens sitting under the heat light at the grocery store. And it doesn't take too long and isn't difficult to do. Great for a meal or shredding the meat for other dishes.

Roast Chicken

3-4 lb. whole chicken
Onion, lemon, head of garlic, carrot (aromatics)
Canola oil
Salt & pepper
1-2 Tb. of chopped fresh herbs (Sage, rosemary, thyme)
1 Tb. salt
1 tsp. Pepper

Mix herbs, salt, pepper and 2-3 Tb. canola oil together. Pat dry the outside of the chicken. Stuff aromatics into the cavity of the bird after removing any gizzards. Rub the herb mixture over the skin of the bird. Heat oven to 450 degrees and roast chicken for 1 hour to 1 hour and 15 minutes.

Once chicken is finished, remove from the oven and let rest for 10-15 minutes.

Look at that golden crust. Mmm....

I definitely had to get over the whole, raw chicken thing and sticking my hand in the cavity looking for any gizzards. Yuck. Conveniently, there was a herb packet that already had sage, thyme and rosemary bundled together so I didn't have to buy them all separately. After chopping them all up, there was more than enough herbs, so I saved the rest of the chopped herbs for another time and another bird - who's sitting in the freezer.

If I have the time, and energy, I will definitely do this over buying those roast chickens at the grocery store. Of course, the benefit of those chickens at the grocery store is the time convenience. But this turned out just as well. And bonus, this chicken came with one of those timer things that pop out when the meat is done. Turkeys usually have these too.

The meat was so juicy and tender and the skin was crispy and so yummy. Though the oil did smoke in the oven so the house quickly filled with smoke. I frequently opened up the oven to let some of the smoke out. Subsequently I opened a few windows and doors so the fire alarm wouldn't go off either.

That's the next feat - not to get the smoke to overtake the house. But so yummy and easy. Give it a try!

Enjoy!

Chicken Mug Pie

Chicken pot pie is such a classic comfort food. And it reminds me of when my dad would order chicken pot pies from various places. I always liked the flaky crusts that covered them. Not so interested in the stuff inside. But you know, making a crust over a individual pot pies is a lot of work. Luckily Rachael Ray has a pretty comparable version that's easy and yummy.

Chicken Mug Pie

1 tube of bake-off butter biscuits - I used Pillsbury Grands
1 1/2 lbs. chicken breasts, diced - For 1/2 the recipe, I used two chicken breasts
3 Tb. butter
2 ribs celery and greens, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt & pepper
2 tsp. poultry seasoning
3 Tb. all-purpose flour
1 cup shredded potatoes, ready to cook hashbrowns
1 pint half & half or heavy cream
1 quart chicken stock - Or chicken broth
1/4 tsp. grated nutmeg
1 cup frozen green peas

Preheat oven according to package directions and arrange biscuits on cookie sheet.

In a medium pot over medium to medium-high heat, cook chicken in butter 2 minutes. (The chicken will not be cooked all the way through! Don't panic!) Then add vegetables and season with salt & pepper and poultry seasoning. Cook 5 minutes more, add flour and cook another minute. Add potatoes, then whisk in half & half or cream and chicken stock. Add nutmeg.

Bring soup to a boil by raising the heat, then turn heat down to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir to warm them through, about a minute.

Serve mugs of soup with biscuits on top to cap the mug.

So I left out like half the vegetables that the recipe calls for, since we all know Wes won't eat the celery and onions. Plus, who likes cooked celery? Gross. I just put in all the veggies we like. Though I really don't like peas either, but can handle it in small bites. This is definitely a hearty soup that I especially love making during winter.

The above recipe makes A LOT. So I halve it and have plenty for dinner and then some leftovers for lunch the next day. The first time I made this, I used cream, which makes it much more luxurious. Half and half, is obviously a lot healthier, and still gives it good consistency. Try it first with cream though.

This is a great alternative to making chicken pot pie with a crust over the top. You can put it in a mug and stick a biscuit on top like the recipe suggests. But it works just find in a bowl. Easy to cook and tastes great. Definitely make sure to taste it before serving so you can adjust the seasonings. I failed to do that and it definitely needed a little more salt.

Yum-yum! Happy cooking!

Chicken Enchiladas

This recipe is adapted from a Pace recipe book. It's a staple in my recipe book and so easy to do. I don't actually remember the exact measurements from the recipe, so this is all estimates. I actually make this dish for friends that they can freeze and cook later. Since all the ingredients are already cooked inside, there's no worry about it not being fully cooked through.

Chicken Enchiladas

10" flour or corn tortillas - I use flour
1 - 15 oz can of Enchilada sauce - I really like Old El Paso
8 oz. sour cream
2 cups of Mexican cheese blend
2 chicken breasts, cooked and shredded - You can use any cooked meat you like.

Heat the oven to 400 degrees. Pour a little of the enchilada sauce on the bottom of a 13x9 baking dish to coat the bottom. In a separate bowl, mix the sour cream, 1 1/2 cups of the cheese, the chicken, and most of the enchilada sauce together. Save some enchilada sauce to pour over the top of the enchiladas.

Take the filling and spoon a heaping amount down the middle of a tortilla. Roll up and place seam side down in the baking dish. Repeat until you're out of filling. When the baking dish is filled with enchiladas, pour the rest of the enchilada sauce over the top, making sure to cover all the enchiladas.

Bake in the oven for 15-20 minutes. Pull out and sprinkle the last 1/2 cup of cheese over the top and bake for another 5 minutes, until the cheese is melted. Serve.

Cheesy enchiladas. The picture on the bottom is from our Cinco de Mayo dinner. Ole!

So easy and so easy to adjust to your liking. I've filled this with ground beef before which is just as yummy. If you want more cheese, add more cheese. You can definitely make this just as a cheese enchilada. Add at least 2 cups of cheese to the mixture and maybe even more. If you like the smothered ones from the Mexican restaurant, get a larger can of enchilada sauce.

Like I said, this is an easy dish to make a head and cook later. And it makes a lot, so you'll for sure have leftovers the next day. Give it a try!

Happy cooking!

Gorgonzola Pesto Cheese Chicken

When I moved out on my own after college, I asked my mom for a few recipes. The chicken cordon bleu was one, and she sent me an email full of other chicken recipes. I only tried this one because of my love affair with pesto. I was not disappointed. This chicken dish is packed full of bold flavors from the pesto and bleu cheese. It's pretty simple, but can be impressive to guests. If you like bleu cheese and pesto, you'll love this chicken dish. I halve the recipe, because 8 pieces of chicken is A LOT for just Wes and me.

Gorgonzola (or bleu cheese) Pesto Cheese Chicken

8 boneless, skinless chicken breasts

1/4 cup prepared pesto

2 oz. cream cheese

2 oz. Gorgonzola or bleu cheese, softened

salt & pepper

2 eggs, lightly beaten

1 cup plain breadcrumbs

2 Tb olive oil

Pound chicken to 1/4" thickness. Season with salt & pepper.

Mash together cream cheese, pesto and Gorgonzola. Give this a little try and adjust the flavors to your liking. Divide cheese mixture among the chicken. Fold chicken in half to enclose filling and squeeze edges to seal.

Preheat oven to 425 degrees. Dip chicken bundle in egg and then dredge in breadcrumbs to coat well. Pour oil into a jelly roll pan and place in oven for 3 to 4 minutes until oil is hot. Do not allow oil to smoke.

After oil is heated, place chicken on the pan and bake for 8 minutes. Turn chicken over and bake for another 8 to 10 minutes or until chicken is cooked through.

See the wonderful pesto in the cheese? Yummy.

So it can be a little messy when making. The chicken doesn't always fold neatly over the cheese mixture. It's not exactly the healthiest meal either... especially when I made mashed potatoes with whipping cream and bleu cheese like I did above. But it's all so good and rich. I really enjoy the tanginess of the bleu cheese, which goes well with the zestiness of the pesto. The best part about this meal? The cheese that oozes out of the chicken and onto the baking pan that gets all crispy. Mmmm.... Don't judge until you try it!

The bread crumbs give the chicken a nice crunch to the dish, which plays off well to the creaminess of the cheese. Of course, you don't have to bread the chicken - it'll be just as good without it. If you don't bread it, season both sides of the chicken breast with salt & pepper.

Give it a try! You won't be disappointed. Unless you don't like pesto... or bleu cheese.

Happy cooking!

Chicken Strips with Sun-Dried Tomatoes and Balsamic Vinegar Over Linguine

Not much needs to be changed on this dish full of bold flavors. Enjoy!

Chicken Strips with Sun-Dried Tomatoes and Balsamic Vinegar Over Linguine

2 Tb. oil oil

1 cup onion, finely chopped

2 large garlic cloves, minced

1 1/4 lb. boneless chicken breasts, cut into strips - about 3 breasts

1/4 cup slivered sun-dried tomatoes - I used some that were packed in oil

4 Tb. balsamic vinegar

2 tsp. Dijon mustard

1/4 cup chopped fresh basil

1 lb. egg linguine

2 Tb. butter

Parmesan cheese

Heat oil in a large skillet over medium high heat. Add onion and garlic and saute until just tender, about 4 minutes.

Add chicken and cook until chicken is done, stirring constantly, about 3 minutes. Stir in sun-dried tomatoes to warm. Stir in vinegar and mustard. Continue cooking until chicken is tender and cooked through, stirring constantly, about 3 minutes. Season with salt & pepper.

Cook pasta according to directions. Drain well and toss with butter.

Turn out onto a serving platter and top with chicken. Sprinkle with Parmesan cheese and fresh basil. Serve immediately.

Can you see the nice sauce on the chicken in the third picture? Mmmm!

This is a wonderful flavored dish. I love the balsamic vinegar and sun-dried tomatoes together. A bit tangy and a bit sweet together. This chicken has great flavor. The only thing missing is that the noodles are lacking a bit of sauce. You could toss the noodles with a little bit of balsamic vinegar as well so that the vinegar carries through the whole dish, but don't over-do it as balsamic vinegar is a very strong ingredient. A light pesto sauce would be a nice addition. But give the dish a try as is and see what you think. I might have added even more sun-dried tomatoes just because I love them.

This makes a lot and we've had leftovers for a few days. Of course, you can always scale back the recipe, but as is, it serves about 4 people.

Very yummy! Happy cooking!