Lemon and Rosemary Chicken Bake

Follow this link to recipe. My picture turned out horrible! Supper easy and super yummy! I used yukon gold potatoes so I wouldn't have to peel them. Followed the recipe exactly how it's printed.

Red Chile Sauce Chicken Enchiladas

(From Mel's Kitchen Cafe)

INGREDIENTS:
1 medium onion, chopped fine
1 jalapeno, seeded and chopped fine
1 teaspoon canola oil
3 medium cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
2 (8-oz) cans tomato sauce
1 cup water
1 1/2 pounds boneless, skinless chicken breasts (about 3 large chicken breasts)
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey jack cheese
1/2 cup minced fresh cilantro
12 (6-inch) soft corn or flour tortillas (fajita-size for flour tortillas)
cooking spray
salt and ground black pepper

DIRECTIONS:
In a large saucepan, combine the onion, jalapeno, 1/2 teaspoon salt, and oil. Cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce and water. Bring to a simmer.

Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 12-20 minutes, depending on the size and thickness of the chicken breasts you are using. Transfer the chicken to a plate, and set aside to cool. Continue to simmer the sauce over medium heat until slightly thickened, about 5 minutes.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Season sauce with additional salt and pepper to taste. Transfer the leftover onion mixture from the strainer to a large bowl and set aside.

Shred the chicken into bite-sized pieces. Add to the onion mixture in the large bowl. Also stir in 1/4 cup of the enchilada sauce, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese and the cilantro. Toss to combine.

Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9×13 inch baking dish.

Heat oven to 400 F. Pour the enchilada sauce evenly over the top of the enchiladas. Top with the remaining cheese. Cover dish with foil and bake 20 minutes, or until heated through.

Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.

Chicken Enchilada Pasta

*Plan Ahead: the recipe calls for cooked chicken so use leftovers or plan enough time to cook the chicken beforehand.

2-3 chicken breasts, cooked and cubed or shredded
2 tablespoons olive oil
2 garlic cloves, finely minced
1 medium onion, diced
1 red pepper, diced
4-ounce can diced green chilies
1/2 teaspoon salt
2 teaspoons chili powder
1 teaspoon cumin
2 (10-oz) cans green chili enchilada sauce (I used mild)
2/3 cup red enchilada sauce (I used mild)
1 can large black olives, cut in half
1 cup sour cream
1 1/2 cups shredded cheese (I used sharp cheddar)
16-20 oz. penne pasta (Depending on how “saucy” you want the pasta)

Bring a large pot of water to a boil. Cook the pasta until tender. While the pasta is cooking, heat the oil in a large nonstick skillet and add the onion and a little salt. Cook for 2-3 minutes until onion is translucent. Add the garlic and red pepper(a little more salt and pepper) and cook for another 2 minutes, until pepper is barely tender. Add the cooked chicken, green chilies, spices, enchilada sauces and olives. Let the sauce simmer for about 8-10 minutes. Add the sour cream and cheese and heat through, until the cheese is melted (but don’t boil!). Pour the sauce over the hot pasta. Garnish with extra sour cream, cheese, diced tomatoes, green onions or crushed tortilla chips.

Mexican Chicken Wrap

1 pound boneless, skinless chicken breasts, grilled, chopped
1 1/2 cups coleslaw blend (cabbage slaw mix)
1 teaspoon chili powder
1 tablespoon lime juice
1/4 cup Ranch Dressing
1/2 cup Mexican Style Finely Shredded Four Cheese
1/2 cup grape tomatoes, quartered
4 (10 inch) whole wheat tortillas
1/2 cup salsa
1/4 cup Sour Cream
Directions

Heat grill to medium heat
Combine first 7 ingredients.
Spoon chicken mixture down centers of tortillas. Fold in sides of tortillas, then roll up burrito-style. Secure with toothpicks, if desired.
Grill, seam-sides down, 8 to 9 min. or until golden brown on all sides, turning occasionally. Serve with salsa and sour cream.

Chicken and Black Bean Enchiladas

• 3 slices Bacon
• ¾ pounds Boneless, Skinless Chicken Breasts
• 2 cloves Garlic, Finely Chopped
• 1 teaspoon Ground Cumin
• ¾ cups Pace Picante Sauce Whichever Intensity You Prefer
• 1 can Black Beans 16 Oz.
• Chopped Green Onions
• Flour Tortillas
• Shredded Mexican Blended Cheese

First, cook bacon in a nonstick skillet until crispy. Remove bacon and place on paper towels to drain.

In the same skillet, place chicken breast and cook fully with garlic and cumin. When cooked, cut chicken into small pieces or shred. Add back to the pan and pour in picante sauce and black beans. Continue cooking until thick, then add crumbled up bacon and a couple of chopped up green onions. Cook for a few more minutes.

Preheat oven to 350 degrees. Spray a 9 x 13 glass pan with nonstick spray. Scoop some mixture into tortillas along with some cheese and fold. Place seam down in the pan. This should make 10 to 12 enchiladas.

Once in the pan, pour additional picante on top and spread around the surface. Cook for 15 minutes in the oven. Remove and sprinkle shredded cheese on top, then put it back in the oven until cheese is melted.

Chicken Asparagus Pasta in Lemon Cream Sauce

1 (12 oz.) box bowtie or penne pasta, cooked

1 pound fresh asparagus spears, hard ends snapped off, cut in 2 inch pieces

3 boneless, skinless chicken breasts, butterflied, separate sides and pound out 

2 tsps. garlic salt

1/2 tsp. pepper

2 Tbs. butter

3 Tbs. olive oil, divided

3 cloves garlic, minced

1 cup chicken broth

2 Tbs. fresh lemon juice

1/3 cup heavy cream

1 tsp. finely grated lemon zest, plus a little extra

1/2 cup shredded parmesan cheese

1 tbs. chopped fresh chives

Coat chicken with flour, garlic salt and pepper

In large saucepan, combine butter with 1 Tbs. olive oil.  Heat over medium-high and add the chicken.  Cook until chicken is browned on both sides and almost cooked , about 4-5 minutes. Remove chicken to a plate.  Add remaining oil to the skillet and saute garlic and asparagus for a few minutes.  Add wine, broth, lemon juice, zest and cream.  Add chicken back to the pan and cook a few more minutes to thicken sauce.  Serve over hot pasta with parmesan cheese.

Note: If sauce does not thicken for you.  Take out chicken and stir 1 Tbs. flour with a little water to make a paste and add back to simmering sauce, stirring constantly till thickened. Also, if you don't want to do all that with the chicken you can just cut the chicken breasts up into 1 inch bites instead.

Lime Chicken Soft Tacos

1 1/2 pounds skinless, boneless chicken breast, meat cubed

1/8 cup red wine vinegar

1 tsp. white sugar

1/2 lime juiced

1/2 tsp. salt

1/2 tsp. pepper

2 green onions, chopped

2 cloves garlic, minced

1 tsp. dried oregano

flour tortillas

diced tomatoes

lettuce

shredded cheese

Saute chicken in a medium saucepan over medium high heat for about 20 minutes.  Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.  Simmer for an extra 10 minutes till most of juice is gone.

Serve on warm tortillas and garnish with tomatoes, lettuce, cheese and whatever else you like!

Oven Fried Chicken Legs

2 sticks melted butter

2 Tbs. dijon mustard

1 cup seasoned breadcrumbs

1/2 tsp. oregano

1/2 tsp. thyme

1/4 tsp. garlic salt

1 tsp. salt

16 chicken drumsticks (skin on)

Melt butter in microwave and mix in Dijon mustard.  In separate bowl add rest of ingredients. Dip chicken in butter mixture and then cover with breadcrumb mixture.  Place on cookie sheet lined with parchment paper. ( If you don't have parchment paper make sure to spray a little pam on it.)  Cook on 400 degrees for 55-60 min.  and golden browned.

Now this is not the most healthy recipe.  It would probably be healthier if the skin was removed and egg was used instead of butter.  

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breasts halves

4 tsp. taco seasoning

2 cups thinly sliced peeled potatoes

1/2 cup Monterey Jack  cheese

1/2 cup cheddar cheese (mix cheeses together)

1/2 cup of your favorite Salsa (I love Arriba)

1/4 cup sour cream

1.  Preheat oven to 400 degrees.  Sprinkle chicken evenly with seasoning mix.  Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt and pepper; top each with 1 chicken breast, 1/4 cup of the cheese mixture and 2 Tbs. of the salsa.

2.  Bring up foil sides.  Double fold top and both ends to seal each packet, leaving room for heat circulation inside.  Place in single layer in 15x10x1 bakin pan.

3.  Bake 30-35 minutes or until chicken is cooked through and potatoes are tender.  Remove packets from oven.  Let stand 5 minutes.  Place one packet on each of four dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Top each serving with sour cream.

This recipe did not sound exceptionally good when I read it, but it just looked so easy and quick to put together.  But it was surprising good for such little effort!

Bob Hopes Favorite Chicken Hash

2 cooked chicken breasts

2-3 strips bacon cooked crisp and crumbled

2 green onions chopped

2 Tbs. butter

1/2 lemon, juiced

2 Tbs. sour cream

Combine all but sour cream in skillet and saute till heated through and chicken is a little browned.  Mix in sour cream.

This is a recipe I received at my wedding shower and have made it for the past 16 years.  Travis and the kids do not like sour cream on this and it tastes great without it.  I prefer it with sour cream.  To feed my family of six I usually double.  If you think it needs more lemon juice just taste and add if you want it more lemony.  

Baked Teriyaki Chicken

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs
• 
  
• 1.  In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• 2.  Preheat oven to 425 degrees F (220 degrees C).
  
• 3.  Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  
• 4.  Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.  
  

Normally I do these on skewers.  Yes, a little more work, but it makes it a little more fun for the kids.  I use the wooden ones and soak those for a while in water so they don't burn.  Just put the chicken on the skewers and then brush with sauce and repeat after 30 minutes.  You could use chicken breast and I have done it in the past, but the chicken thighs are so much moister than the breasts.  Depending on the thickness of the thighs, you may not need to cook for the whole hour.  You can also throw these on the grill!