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

Thursday, April 19, 2012

oh, pioneer woman, how i love thee.


I've been waiting my whole life for this recipe. or at least, the last 6 months when i set out to find the best chicken salad out there. and of course, P-Dub, as she call herself - IT IS HANDWRITTEN IN MY COOKBOOK! - has done it again (like in 2008). the recipe calls for red and green grapes, but i used raisins instead of the red ones. chewy texture = awesome. i also used just cooked chicken breasts instead of a fryer and subbed plain yogurt for the sour cream (which she suggests in her newest cookbook)....and i added dill at the end. i can't remember if that was in the recipe or not, but it was yum, so try it.

here you go, and your welcome.

Thursday, April 12, 2012

easy chicken cordon bleu


in the midst of making this, meaning raw chicken was already all over my hands, i realized two things:

1.  i hadn't laid out all the necessaries to aid in making this.
2. i didn't even have all the necessaries to make this.

this dish is really very simple. thin-sliced chicken breasts that you can likely find in any grocery store, slices of ham, slices of swiss cheese, and toothpicks. you have to have toothpicks! which my lovely neighbor supplied to me at a moment's notice! while she was on the phone, no less.

there are definitely some better recipes out there for chicken cordon bleu, and even this one could have been dutied up a bit with a crusty breading or even just browning them in butter. but, for the sake of a quick and easy dinner (i was still reeling after the massive easter clean-up), this worked out just fine. fine is code for: my kids and husband ate it without complaining AND there was minimal mess.

the one thing you want to make sure you do before getting started is to separate the items you will be using from whatever you will have left over. again, make sure you have toothpicks and lay out as many as you think you will use per....roll? i used about 3 each. you want to do this because sometimes the rolling part can get tricky and you don't want to have it rolled tight only to come apart when you realize you will have put your raw chicken hands in the toothpick container, contaminating the whole lot of them, just to get this thing to hold together. so just lay whatever you will use aside. and also the cheese slices and ham slices, because you probably won't need the whole package.

now the ham - i was a smarty and planned using the left over ham from our easter dinner, but any ham will work. and deli ham actually rolls better anyway.

take your elegantly thin-sliced chicken breasts (?? they were labeled that way) and place a slice on ham on top, then add a slice of swiss. rollllllll it up and secure it with the toothpicks. place each roll in a baking dish and sprinkle with salt and pepper. right before baking, cut a tiny square of butter and place on top of each one just for some extra flavor. (and calories, but who is counting?)

bake at 350 until chicken is done, about 30 minutes. serve with your favorite sides!







Thursday, January 26, 2012

grossed out and in love.

grossed out:


triston got a microscope for christmas that came with live shrimp eggs. we finally got around to hatching them and the above picture x 100 is now living in a petri dish on our kitchen counter. i am completely grossed out. of course, the boys -especially triston- think it is the coolest thing ever. and in order to foster that curiosity and education and love for science, i am keeping mum about not liking it.  and so it is with a house full of boys. i am sure i will have many more 'not liking it' moments in the years to come. if it benefits them, though, i will happily do whatever.


in love:

Pinterest Logo


don't we all love pinterest? its slogan should be 'making lives easier and better', right? i made some bbq chicken in the crockpot the other day from a recipe i found on pinterest. it. was. amazing. and since i haven't been keeping up with the recipe aspect of this blog - here you go!





Sunday, September 11, 2011

bbq chicken pizzz-SUHHHHH


that is totally to be said like how oprah talks when she gets really excited. got it? well, i suppose this isn't really diet food as i talked about it my last post, but here's the thing about diets - if you just don't eat a lot of whatever you are eating, you are okay.

wow. that's it? i wish i could remember that!

anyway, a couple of months ago i was laboring over the decision to make pizza or not. i usually make a whole-wheat crust which gets mixed reviews from my guys and with the whole dough rising thing...i just really wasn't into it.

but what i was in to was a powdery pizza dough mix that i only needed to add hot water to! on one of my healthy days i would have balked at such an idea, but that on that day, i probably had swiss cake rolls in my cart, too.

so i got the mix, which is made by great value and among all the pizza-type stuff and is only 47 cents per package, and it was really good. really good and simple = a keeper at my house.

i mixed the stuff, let it set for 5 minutes and then stretched it out and then i suppose you could bake it on anything you wanted. i like to make it in my stoneware casserole dish where everything is all snuggled together and the dough is thick and chewy. yes, please!

after stretching out my dough, i slathered bbq sauce all over, leaving a half-inch or so around the edges untouched for a thick crust.

then freshly minced garlic.

chopped purple onion.

chopped up tyson grilled and ready chicken

and mozzerella cheese.

on one half, i placed freshly sliced jalapenos...which is awesome if you like spicy food.

baked for 20 minutes and it was probably the best pizza i've made to date.

your welcome.

ps. nash starts baby food this week! and triston thanked me for being his mom because "firefighters rescue people, police officers make sure we obey laws, and moms, well...they just do everything else." love that kid.

Thursday, September 8, 2011

Diet Food

okay, so i am on a diet. a real live freaking diet. i went and bought an actual scale and spent 50 bones on food just for me. i even cleaned out my own little drawer in the refrigerator...this is mostly because little hands will snag my goods and in one of our daily hectic moments,  i will get all crazy and stuff my face with chocolate chips. ...baby steps.

anyway, some of the things i bought included fresh arugula and spinach leaves and pre-cooked chicken. by tyson. i actually kind of love it. i've bought it a few times since mr. nash-man has been born and it is really great for quick salads, quesadillas, throw-together pizza, ect.

so i made this really good salad by accident. i tossed arugula and spinach leaves together and served the above chicken on top, sprinkled with shredded parmesan, salt and pepper, and drizzled with a salad dressing i just made up on the spot. guess what? that salad dressing rocked and my simple salad turned into an awesome salad, just. like. that.

i poured a little olive oil in my dressing shaker, smashed up a clove of garlic, squeezed lemon juice in and seasoned with salt and pepper. i mixed it all together and ate that mother up!

now, if only i can stay away from those chocolate chips...

ps. my sis-in-law, danielle, started a cake blog! she lives in st. louis and is the most talented cake decorator i know. all her cakes are amazing and taste unbelievably good. check her out...




Thursday, February 3, 2011

A Super Bowl Snack or The Night I Saved Dinner



One day, towards the beginning of the new year, I was sick. And my kids were sick. The only one who dodged was T-bone, and he was working up a storm. At some point, I knew my children would be hungry and since I hadn't left my house (or the same pajamas) in a week, I literally only had 12 potatoes; 4 of which had gone bad,  2 frozen chicken breasts, some leftover green onions, 3 pieces of bacon and half a block of cheese in my fridge/cupboard. (also some various condiments and canned vegetables, which happen to help this story quite a bit at the end)

I put my thinking cap on and came up with potato skins. Not just any potato skins, BBQ Chicken Potato Skins. Here's how I made them:

First, I rubbed the raw potatoes with a little canola oil and baked them at 400 for about 45 minutes. When they were done I cut them lengthwise and let 'em cool just a sec all the while putting my measly three pieces of bacon in a skillet AND simultaneously putting my chicken on to boil.

Then, I scraped just a little of the potato out to make room for all the yummies that were going to go inside it. Kind of like a potato boat. I rubbed them down with a little more canola, sprinkled generously with salt, and popped them back in the oven, boat side up, for a few more minutes until they got just a little crispy.

Once my bacon was done, I crumbled it and set it aside. When the chicken was done and cooled, I shredded it and mixed it up with BBQ sauce, Sweet Baby Ray's to be exact, and then set it aside also. You really can't go wrong with Sweet Baby Ray's, right?

When the potatoes arrived at my desired crispiness, I pulled them out of the oven and filled each one with BBQ chicken, bacon crumbles, and cheese. I put them back into the oven for about 7 minutes more just to melt the cheese and then topped them off with sour cream (that I just so happened to find in the fride, remember? Luckily it didn't have mold growing in it yet) and chopped green onions. Sided it with my last two cans of green beans and suddenly, I had saved dinner.

I mean, it was pretty awesome. And these would be an awesome addition to any Super Bowl Party that might be happening this weekend. Except for the one that Travis thinks he is going to go to without me. I don't think so.


**Rubbing the potatoes with canola oil is a trick I learned from PW. She is awesome, too.

Tuesday, February 1, 2011

The 1st of What Will Be a Great Month.


keeping ourselves entertained.
 Because it has to be, right? I am going insane with cabin fever; we've watched as many movies, played with as much play-doh, have drawn as many pictures, played as many games and toys, held as many talent shows, played as much Wii, read as many books, and have made as many forts, that we could ever possibly want to in a lifetime.

The weekend weather gave us just a teeny tiny bit of reprieve and we played basketball and took a few walks and now I am sick. Again. I am ready for my pity party or even better; a full-time job in South Beach that allows for four children to be in tow. 

But, in spite of all the blahs that are lingering outside, I have been having fun cooking in the kitchen, inside.  


You and everyone you know just has to make this: Chicken and Black Bean-Stuffed Burritos, courtesy of Cooking Light. I had been eyeing this recipe for a few weeks, wondering if it really fit the bill. You know what I mean? It sounded good, but you just never know, and I've got a ridiculously stupid talent of picking out new recipes that just....suck. But, I took a chance and It. Is. Fabulous. Like, I am obsessed, fabulous.

Here is the recipe.

Now. Just to make myself feel better, here is a list of things that are happening this month that, if I can just keep focused on, I might not give in to the cold and S.A.D. that is taking over.

  • a Pampered Chef party. Have you seen their basting brushes? Amazing.
  • seeing two of my little sweeties wrestle is a singlet. Ha ha ha...I can't wait. It will be the cutest most hilarious thing EVER.
  • my bro-in-law's birthday party, where I am hoping some kind of cake will make an appearance.
  • Valentine's Day, even though my husband thinks this is a stupid holiday (and I do, too) it is still fun to act like a love-struck doofus. (Balloons and a HUGE card for his office? Riot!)(I want fresh bright pink flowers, by the way.)
  • my mom's birthday party....more cake.
  • meeting the Pioneer Woman (and shopping in a 3-story mall!)(a weekend without the kids!)
  • The last good month for homemade hot chocolate.
  • ...and perhaps the best part of all to happen this month, the Girl Scout cookies I ordered will finally be in! Bring on the Samoas, because I am totally not sharing.
Wow. I feel better, already. Now, if someone would just paste beach scenes over all the windows and rub me down with coconut tanning oil every day...we might just make it this month.

Happy February!

Monday, October 25, 2010

Chicken and Dumplings, Baby.

My good friend Jamie gave me this recipe back in the Spring and it will make you die on the spot. I won't lie, I think it was better when she made it and brought it to work to share. You know, the whole I-didn't-cook-it-so-it-tastes-better kind of thing.

It is a perfect "cool weather" kind of meal, which is really why I shouldn't make it for dinner tonight because the high today is eighty-freaking three. Now my bestie down in Florida says, "Don't complain...when it is freezing to death up there you'll be glad you had an extra 80 degree day"...but yeah right. First of all, she doesn't have the luxury of switching out summer clothes for fall/winter clothes every season and she doesn't even have to wear a winter coat if she doesn't want to and can go to the beach in December because Florida is Heavenly like that. So, whateves.

I am rebelling against the 80 degree day and making this for dinner, anyway. Maybe I will turn the thermostat down to 60 and wear a sweatsuit. When the weather starts messing with you, you get all crazy like that.

Anyway, here's the recipe..

Chicken, I have used a whole chicken and also shredded chicken breast. Use however much you want (for a family of 4 I would use 3 breasts)
4 C. flour
2 eggs
1/2 stick butter
salt & pepper, to taste
2 T. Chicken Bouillon Powder

Okay, so these directions that my friend wrote down are kind of confusing the first time you make it. Bear with me.

First you need to decide how much water you want. Obviously, enough to cover the chicken in the pot, but you'll have to decide if you want a thick chicken and dumplings kind of meal or a soupy one. I like it on the thicker side, so I usually do about 4 cups of water to start with. And remember, you'll have to remove 2 cups of water to make the dumplings. Also, you can always add more later if you decide you need it.

Boil chicken in water until done. Remove chicken, but keep the water and add the Bouillon and let boil on low. Add butter to water until melted and then remove 2 cups of the seasoned water. Shred or cut up the chicken and place back into pot and mix well. Keep chicken at a low boil.

Add this 2 cups of seasoned water to the 4 cups of flour along with the 2 eggs and mix well. This is going to be your dumplings. If it seems to thick, just add more water.

Knead the flour and roll out on table. Cut into strips with a pizza dough cutter (or a knife) and drop dough into pot (with the chicken and seasoned water). Make sure it is still  boiling before you drop your dough.

Let cook on Med-Low, then sprinkle salt and pepper over top before serving.     

Yum. Yum. Yum. Yum. Yum.

Now, let's talk about this election.

We have just 8 measly days until D-Day. Here's a few facts....

Travis has A LOT of support from both parties. Obviously, all the Elephants are thrilled that he is running and, like I said, a lot of the donkeys, too.

We went through over 500 signs (that most people asked to have...others we asked if we could put them out), a billboard with his pretty little mug, a ginormous postcard that got mailed to 8,000 homes in Posey County (with all our pretty little mugs), over 10,000 brochures with all his information that went out to 4,000 homes that Travis personally walked to. 200 lucky ducks have a Travis Clowers t-shirt, and we see them frequently around town. A bazillion dinners and events were attended and we rubbed shoulders with the best of them...and by this I just mean we met a lot of nice people and ate a lot of pork chops. We attended private events, fundraisers, ect for our fellow candidates. Festivals, parades, and booths were the highlight of the summer and early fall months. Travis has had the opportunity for a few speaking engagements and had a few spots in the local papers.

We're tired.

A judge told Travis that when it came to the end he wouldn't care if he won or lost, he would just be glad it's over.

We care, but yeah. I totally get that.

So, if you would, say a few prayers. Ones of peace and humbleness. Because when it comes down to it, if the Lord has this plan for Travis, then he will win. If not, he won't and something else is in store.

Ya know? I'll let you know...

Tuesday, August 31, 2010

Chicken Parmesan: The Lazy Man's Edition.

It was 5:30 and dinner wasn't even started. The boys were starting to fight, whine, ect. and I knew I needed to get something on quickly. We have been eating vegetables the entire summer and I had a hankering for something a little heavier.

I defrosted some chicken and placed it in my cast-iron skillet with just the tiniest amount of olive oil. I seasoned it with salt, pepper, garlic, and italian seasoning and put a lid on it. Heat on medium.

In the meantime, I started a pot to boil spaghetti. And I got a jar of spaghetti sauce out of the pantry and put it on the stove as well.

In 25 minutes, I had dinner.

After the chicken cooked, I cut it into strips and placed it on top of a bed of spaghetti. Topped it with sauce and shredded Mozzarella cheese, slid some garlic bread (from the extra loaf I keep in the freezer just to have on hand for exactly this reason) from the oven onto the plate along side a Caesar salad (which can be found here) and WAH-LA. Dinner was saved.

I suppose you could just call this Chicken Spaghetti because technically it is not Chicken Parmesan, but what's it matter to kids 6 and under? (And their Dad, for that matter)

It was simple and it turned out surprising very good. And it was so lazy, I don't feel compelled to retrieve the picture from my camera. (But I might do that later today).
What kind of lazy meals do you fix? (Because I need to add a few news ones to my repertoire)

Tuesday, July 20, 2010

A Sick One In The House.

Oh me. It never fails...if we've got big plans, something is going to happen. Right? Last week was the Posey County Fair, a hot spot for candidates, including Travis Clowers for Posey County Prosecutor. :)

Travis planned to be at the fair every night. For the most part, I had planned for the kids and myself to be by his side.

On Monday afternoon, the first day of the fair, Bryce comes meandering in to my lap. I picked him up and felt the heat. You know you are a mother when no thermometer is needed to check for a fever. But, we checked anyway and it came in at 101.4.

So Travis went to the fair solo and met with his many supporters. I stayed home and played nurse to  a kid who bounced off the walls and wowed a 3-person audience (that would be me, Trison, and Jackson) with some sweet dance moves. If I didn't know otherwise, this kid was not sick.

Until dusk. As soon as the sun went down Bryce's fever shot up to 104.2. I, the mother who stays calm in all situations, began to worry. I doubled up on the meds and got him in a cool bath. The fever came down and he rocketed out of bed in the morning like usual.

It was over. Not another symptom showed itself. I called it a fluke and went on about the week like normal. Went to the fair and geared up to send the kids to Mamaw's for the weekend so Travis and I could hit the campaign trail hard. (Plus, I really wanted some fair food that I didn't have to share. Know what I mean?!)

Friday came and as much as I tried and wanted to deny it: Jackson was sick. We went through the motions with ibuprofen and cool wash cloths, and luckily....my saint of a mother still offered to take the boys. She called the next day to say that Jackson had a rough night, but was mysteriously better, and Triston was being awfully quiet and wouldn't eat any cake at Great-Grandma Wilson's.

Strike number 3.

So we skipped church Sunday morning and picked up our little sickies first thing. We came home and somehow among all the crying, whining, and fits, managed to make some kickin' chicken noodle soup. Actually, Travis made it. It's kind of his specialty.


But the next day: All was better. We're calling it the 12-hour mystery virus. And if you find yourself or your kid with the same thing, make this:

Chicken Noodle Soup

2-3 chicken breasts
1-2 cartons of chicken broth
1 c. carrots, chopped
1 c. celery, chopped
1 c. onion, chopped
1/2 can of peas, drained
egg noodles
garlic
salt & pepper
red pepper flakes

Boil the chicken in enough water to cover and one to two cartons of broth.  When the chicken is done, cut into tiny pieces and set aside. While the broth is still at a rolling boil, add the vegetables, and seasonings. Place lid on pot and let boil until vegetables are tender, about 20 minutes. Add egg noodles and let boil until just done, 5-10 minutes. Add the chicken back in the pot and let simmer for as long as you'd like. Enjoy...and get better soon!


Chicken Noodle Soup on Foodista

Wednesday, June 9, 2010

Swiss Chicken and What We're Doing...


Well, well. I had to stop writing on my other blog, In My Window. It became somewhat of a liability for Travis. He is, unofficially until next week, running for office and I didn't want anything that I ramble on about to be taken out of context. So we moved to a new town and set up shop to campaign! Wowza. Call us spontaneous, I guess, because we made the decision and moved out of our apartment in one week's time. Lucky for us, Travis parents are kind enough to let us rent their other house here in Mt. Vernon.


So this is where we are going to call home for at least the next 6 months. And we are lucky enough to be just down the road from Clarence and Cheryl, so we get to visit more often!

I've considered my recipe blog as a little pet project for some time, but now that I have no where else to write, I hope I can post more on here. So maybe this blog is taking on a new dynamic--cuisine mixed with a little Clowers day-to-day!

Swiss Chicken
6 chicken breasts, cooked and shredded
6 slices swiss cheese (you can use extra)
1 can cream of mushroom soup
1/4 c. chicken broth or water
1/3 c. melted butter
1-2c. soft bread crumbs (I cubed white bread into pieces)

Place shredded chicken in a 9 x 13 baking dish and cover with slices of swiss. Mix the soup and broth together and pour evenly over chicken and cheese. Distribute bread crumbs evenly over the top and pour melted butter on top of bread crumbs. Bake, uncovered for 45 minutes 350. MMMMmmmmmmm. You will love this, even if you don't like swiss cheese. Believe me, my kids hate swiss, but couldn't get enough of this casserole!

Friday, September 25, 2009

Soup-er Friday: New England Chicken and Bacon Soup



I adapted this recipe from The Chicken Soup Book by Janet Hazen. I thought it was okay, but Travis and the boys LOVED it! The book is great--something I might order to just have on hand.








1 pound of bacon, cut up


1 lg. onion, chopped


3 cloves garlic, minced


1 1/2 t. celery seed (the recipe also called for paprika and mustard seed, but I didn't have any)


3 rounded T. all-purpose flour


10 c. chicken stock


4 med. potatoes, cut into cubes


1 c. heavy cream


2 c. sharp cheddar


2 c. chicken breast, cooked and cut up


salt and pepper, to taste


parsley, to garnish





In stockpot, cook bacon over medium heat until crispy. Drain on paper towels and set aside. Remove all bacon grease from the pot except for 1/4 cup--leave that. Cook the onion
and garlic in the bacon grease until onion is tender, about 8 minutes--and stir frequently. You don't want it to burn on the bottom. It will start to come off the bottom in your soup once you add the broth and little black flecks will be floating around--this happened to me. Add the spices and flour and cook for about 3 minutes--stirring constantly. Add chicken stock a little at a time and whisk to form a smooth mixture. When all the stock has been added, bring to a boil over high heat, stirring constantly once again--for about 10 minutes. Add the potatoes, cream, and reserved bacon. Reduce heat and cook for 15 minutes, or until potatoes are tender. Add the cheese and chicken and stir until cheese is melted. Season with salt and pepper and add parsley on top for looks (and to hide the black bits in case you burn it, like me.)
This soup has a lot of rules to follow...I didn't do it perfectly, but it was still good!

Wednesday, July 22, 2009

Saute de Poulet (Sauteed Chicken)



My french experiment. It was quite simple--I got it out of a French cookbook for kids. But, it was delightful. A recipe I will add to the rotation.



any kind of chicken (I used chicken breast cut in half)
1/2 c. flour
1 t. salt
1/2 t. thyme + extra for sprinkling
1/4 t. pepper
2 butter
olive oil
bay leaf, finely crumbled
crushed garlic
1 1/2 c. chicken broth
fresh mushrooms

Combine flour, salt, thyme, and pepper, mix well. Meanwhile, heat butter and oil together until melted. Roll chicken pieces in flour mixture and place into pan. Brown chicken and cook, covered, for 20 minutes. Sprinkle chicken pieces with thyme, bay leaf and garlic. Add chicken broth, gradually, and mushrooms to pan.

Stir and cover (with a slight opening so steam can escape). Reduce heat and let simmer for about 30 minutes. You will have a yummy extra tender chicken dinner. Spoon mixture over chicken upon serving. Yum.

Wednesday, March 18, 2009

Chicken & Spinach Alfredo



Mmmmm. This is a winner. Loved it. Everyone loved it.


3 chicken breasts, cut up


a smidgen of butter


pressed garlic, 3 cloves


salt & pepper


Italian seasoning


1 c. half-n-half


1.5 c. Parmesan cheese


2 T. butter

12 oz. Fettuccine noodles


fresh spinach leaves

cracked black pepper

parsley

Cook chicken over medium heat. Sprinkle with salt and pepper, garlic, and Italian seasonings. Cook until no longer pink, add fresh spinach leaves and turn to low. Continue cooking and stirring until spinach leaves are wilted. Set aside. Boil noodles in salted water until al dente. Drain and begin adding remaining ingredients. Half-n-half, Parmesan, and butter. Stir well while on low until the sauce is beginning to thicken. Add chicken mixture. Toss well until everything is coated with sauce. Top with cracked black pepper and parsley. Serve with garlic bread. YUM-O!

Tuesday, February 24, 2009

Aztec Chicken Casserole



I had higher expectations for this dish, but it turned out pretty good. Of course, my oldest boy--who hates anything that resembles or smells like a creamy enchilada, wouldn't touch it. I would make it again, though.



Shredded Chicken**
Corn Tortillas, fried (I fried my own in vegetable oil. Next time, I think I will use corn chips.)
Green Enchilada Sauce
Black Beans, cooked and drained
Sour Cream
Shredded Cheese

**I roasted a whole chicken seasoned with oregano, chili powder, salt & pepper, and garlic. I used enough for a 8 x 8 baking dish and saved the rest for another recipe. The original recipe called for 2 chicken breasts seasoned the same way and then shredded.

Mix together the enchilada sauce and chicken. Be careful here, I didn't like the taste of the sauce, so I mixed very little with the chicken. Set aside. Starting with the fried corn tortillas, layer the ingredients in an 8 x 8 baking dish. Tortillas, chicken, black beans, sour cream, and cheese. Repeat. Bake at 350 for 30 min.

Monday, January 12, 2009

1-2-3....Dinner!

When I had Bryce, a friend brought me dinner. This one was SO good, I inquired for the recipe and was shocked to learn it only had 3 ingredients! I just made this the other night and was reminded how easy and delicious it is. Thanks, Nicol!


Nicol's Cream Cheese Chicken

4 chicken breasts, thawed (although I have put mine in frozen)
1 8 0z. container of cream cheese, softened
1 can of cream of mushroom soup
salt and pepper

Place the chicken breasts in a crock-pot and season with salt and pepper. In a separate bowl mix cream cheese and soup until smooth. Pour over chicken. Set at high for 4-5 hours or low for 6-8 hours. Serve over rice. Easy Easy Easy.

Saturday, January 10, 2009

Creamy Chicken Enchiladas



When I was pregnant for the third time, I had a hankering for some serious Mexicana flavor. I couldn't get enough Mexican food, and although, my own version of Mexican cooking probably wouldn't qualify for the real thing, I did make these creamy goo-ey enchiladas that satisfied my cravings. We've been having it regularly ever since, much to the dismay of Triston. (He really hates these, but Jackson and Bryce eat them right up--proof that not all kids will shun them.)

Creamy Chicken Enchiladas
4 chicken breasts, cooked and shredded
1 medium onion
2 4 oz. cans of green chilies
2 T. butter
8 oz. cream cheese, softened
1 T. cumin
salt and pepper, to taste
10 inch flour tortillas
Topping:
1 can of Cream of Chicken
sour cream
milk
Optional:
shredded cheese
tomatoes

Saute onions in butter until soft, about 10 minutes. Add 1 can of green chilies to onion. In small bowl, mix cream cheese, cumin, and salt and pepper until smooth. Add onion mixture and chicken. Mix well. (If you're having problems mixing the cream cheese, pour the hot onion mixture and chicken that is still warm from cooking on top and then mix. The heat helps melt the cream cheese.) Place mixture in tortillas, about 1/3 full, and roll up. Place in glass baking dish. This recipe makes about 8 10-inch enchiladas. Once all the tortillas are full and placed in dish, pour half a can of Cream of Chicken soup, sour cream, the other can of chilies, and a little milk together and pour on top. (Some like the topping very thick, some like it more soupy. I use just enough of the topping ingredients to make a thick sauce to cover the top of the enchiladas, but play with it until you get it the consistency you want.) Place in a 350 oven for 30 minutes. I add shredded cheese and then put back in the oven until the cheese is melted, and then I throw fresh cut tomatoe chunks on top right before serving. Serve with sour cream or guacamole salad and black beans. YUM!

Friday, December 5, 2008

Chicken Vegetable Soup

When it's cold outside--all I want to do is wrap up, stay stationary, and eat. (I am foreseeing a weight gain since moving back to Indiana.) This super easy soup takes the chill out of the day.

3 boiled chicken breasts, cut up
2-3 cans of chicken broth
3/4 bag 32oz frozen vegetables
1 onion, diced
2-3 stalks of celery, diced
salt and pepper, to taste
1-2 cloves of garlic, minced
parsley, to taste
crushed red pepper, to taste
1-2 bay leaves

After boiling chicken, save the water. Add the broth, garlic, celery and onion. Let boil 5 minutes. Add cut up chicken, frozen vegetables, and all spices. Boil a good 10-15 minutes, then simmer 1 hour.
Serve with grilled cheese. Mmmmmmmm.

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