Archive | Chicken/Poultry

Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

We love chicken enchiladas and the endless variation possibilities.  This particular recipe is a bit spicy with a not-your-average flavor thanks to the honey and lime marinade that the cooked chicken marinates in and is then used in the sauce.  The black beans and corn give it good texture and make it super hearty.  We’re definitely adding this to our tried and true binder to make again and again.

Chicken Enchiladas with Honey Lime Sauce

Chicken Enchiladas with Honey Lime Sauce

Ingredients

    For the Marinade
  • 1/3 cup honey
  • 1/2 cup lime juice
  • 1 tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Enchiladas
  • 1 pound skinless chicken breasts
  • 1 can black beans, drained and rinsed
  • 1 cup corn, fresh or frozen
  • 16 ounces green enchilada sauce or salsa verde (click here for a delicious Homemade Green Enchilada Sauce)
  • 8-10 large flour tortillas
  • 4-5 cups Monterey Jack cheese, shredded
  • Garnish
  • Sour Cream
  • Guacamole (click here for a The BEST Guacamole Ever )
  • Cilantro
  • Tomatoes, chopped

Directions

  1. Cook the chicken breasts until cooked through. (Click here for an Easy Shredded Chicken recipe )
  2. Whisk the marinade ingredients together.
  3. Add the shredded chicken to the marinade and allow it to marinate for about 10 minutes. Remove the chicken to a large bowl and reserve the marinade.
  4. Combine the black beans, corn, and 4 cups of cheese with the chicken and stir well to combine.
  5. Pour 1/4 cup of the green chile sauce (or salsa verde) into the bottom of a 9x13 dish. Add the rest of the sauce to the reserved marinade.
  6. Fill the tortillas with about 1/2 cup of the chicken/veggie/cheese mixture, roll up, and place in the baking dish, seam side down.
  7. Pour the marinade/green chile sauce over the top of the enchiladas and sprinkle with the remaining cheese.
  8. Bake at 350 degrees for 30 minutes, or until the enchiladas are heated through and the cheese is melted on top.
http://www.abrightandbeautifullife.com/chicken-enchiladas-with-honey-lime-sauce/

Chicken Enchiladas with Honey Lime Sauce

Recipe source: Tastes Better from Scratch, slightly modified

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Easy Cubed or Shredded Chicken

Easy & Flavorful Cubed or Shredded Chicken

There are so many recipes that call for shredded or cubed chicken and this is such an easy way to always have some on hand.  It’s so easy and convenient to cook up some chicken and portion it out to 1 cup, 2 cup, or whatever and then freeze it in freezer bags so it’s ready to use anytime.

Or if it so happens that you haven’t planned ahead too much to make a certain recipe and you don’t have any pre-cooked chicken in the freezer but you do have frozen chicken breasts, this is a super quick and easy way to turn those frozen breasts into the cubed or shredded chicken that you might need for a recipe you’re wanting to make spur-of-the-moment.

I never thaw the chicken breasts and this method works beautifully all the time.  In about 20 minutes I have the chicken I need for whatever I’m making.

If you don’t use all the chicken you cooked, put it in a container or zip-top bag to use later on a salad or in another recipe.

Easy Chicken Cubed Easy Chicken Shredded

 

Easy Cubed or Shredded Chicken

Ingredients

  • 5 chicken breasts (or as many as you want to cook up at one time)
  • 1 - 1-1/2 tablespoons oil
  • salt
  • pepper
  • 3/4 cup chicken broth (or water and chicken base)

Directions

  1. In a large skillet with a lid, heat the oil over medium heat.
  2. Liberally sprinkle the salt and pepper over the oil.
  3. Add the chicken breasts and cook until the bottom side is lightly browned.
  4. Turn the chicken over, add the chicken broth, cover with a lid, and cook until the chicken is lightly browned and cooked through.
  5. Remove the chicken from the skillet and cool.
  6. Shred or cube the chicken and use it immediately or portion it out and refrigerate or freeze for later use.
http://www.abrightandbeautifullife.com/easy-cubed-or-shredded-chicken/

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Chicken Lo Mein

Chicken Lo MeinThis Chicken Lo Mein is a light, refreshing meal that is quickly and easily put together.  If you stock the sauce ingredients in your pantry this can be made impromptu, using any veggies you have on hand, with great success.  I just love meals like this that are nutritious, tasty, easy to make, and easily adaptable.

Chicken Lo Mein

Ingredients

    For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon rice wine vinegar (or distilled white vinegar)
  • 1 tablespoon ketchup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • For the Lo Mein
  • 10 ounces linguine pasta (or Chinese Lo Mein noodles)
  • 4 skinless, boneless chicken breasts, cut into 1/4-inch wide strips
  • 1 tablespoon canola oil
  • 1 large onion, coarsely chopped
  • 2 cups shredded carrots
  • 1-2 cups sliced mushrooms
  • 1 head broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
  • peanuts
  • For Serving
  • peanut halves
  • Sriracha or Thai Sweet Chili Sauce

Directions

    For the Sauce
  1. Whisk all of the ingredients together in a 1-quart bowl.
  2. For the Lo Mein
  3. Cook the noodles according to the package instructions. Drain and set aside.
  4. Heat the oil in an extra-deep skillet over medium heat.
  5. Add the onion and chicken. Cook, stirring occasionally until the chicken is completely cooked.
  6. Add the carrots, broccoli, and mushrooms and cook until the veggies are cooked to your desired doneness.
  7. Add the sauce and noodles.
  8. Stir to mix everything together and heat through.
  9. Served, garnished with the peanut halves and Sriracha or Thai Sweet Chili Sauce
http://www.abrightandbeautifullife.com/chicken-lo-mein/

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Slow-Cooker Chicken Tikka Masala

Slow Cooker Chicken Tikka Masala

I really love Indian cuisine and it’s recipes like this Chicken Tikka Masala that keeps me cooking at home and out of restaurants.  The flavors keep me wanting just one more bite and then those flavors linger in my mouth for a long time after the meal is over.  Yum.  Just thinking about this meal makes me want to make it again. Soon.

One time about a year ago I went to a delicious Indian restaurant in Utah with my brother and sister in-law. They’re regulars and know the owner, who serves up mouth-watering authentic Indian dishes.  The owner also makes and sells Indian spices and I bought 3 different masala spice blends that I’ve had fun experimenting with. If you don’t have a garam masala spice blend {here} is one you can make yourself.

This recipe makes a large amount of food.  Leftovers can be frozen, or you can reduce the recipe if you want fewer servings.  It’s delicious over white basmati rice but is just as delicious over brown rice, which is what’s pictured above.

Slow-Cooker Chicken Tikka Masala

Yield: 8 servings

Slow-Cooker Chicken Tikka Masala

Ingredients

  • 3 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
  • 1 medium onion, pureed
  • 4 cloves garlic, minced
  • 2 tablespoons fresh ginger, grated
  • 1 (29 ounce) can tomato puree
  • 1-1/2 cups plain Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons Garam Masala
  • 1 tablespoon cumin
  • 1/2 tablespoon sweet paprika
  • 2 teaspoons salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon black pepper
  • 2 bay leaves
  • 1 cup half & half (or heavy whipping cream)
  • 1/2 tablespoon cornstarch
  • Serve over rice
  • Garnish with chopped cilantro

Directions

  1. In the slow cooker, mix together all of the ingredients except the chicken, half & half, and cornstarch. Mix well.
  2. Add in the chicken and toss to coat.
  3. Cover and cook for 6 hours on low (or 3 hours on high).
  4. Whisk together the half & half (or heavy whipping cream) with the cornstarch. During the last 20 minutes of cooking, stir in the half & half/cornstarch mixture.
  5. Cover and continue to cook for 20 minutes.
  6. Serve over rice.
  7. Garnish with chopped cilantro.
http://www.abrightandbeautifullife.com/slow-cooker-chicken-tikka-masala/

Recipe source: Dinners, Dishes, and Desserts

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Chicken Pot Pie in a Bread Bowl

Chicken Pot Pie in a Bread BowlYesterday I mentioned that I recently conquered my fear of making bread bowls.  And now I can’t believe it was a fear because they’re as easy to make as dinner rolls.  Click here for my bread bowl recipe.

We had chicken pot pie on our dinner menu and I decided to serve up the chicken pot pie filling in bread bowls instead of a pie crust.  And WOW!  We loved it.  It might be my new favorite way to eat chicken pot pie.

Chicken Pot Pie in a Bread Bowl

Serving Size: about 4 servings

Chicken Pot Pie in a Bread Bowl

Ingredients

  • 1 medium onion, pureed
  • 4 stalks celery, pureed
  • 4 carrots, sliced
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken stock (or 2 cups water and 2 teaspoons chicken base)
  • 1-2 cups half & half (or heavy whipping cream)
  • 1 cup frozen peas
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups cooked chicken, cubed (rotisserie chicken works great)
  • bread bowls

Directions

  1. In a soup pot melt the butter over medium-low heat.
  2. Add the onion, celery, and carrots. Cook until the carrots begin to soften.
  3. Add the flour and stir until smooth. Cook for one minute, stirring constantly.
  4. Add the chicken stock (or water and chicken base) and stir well.
  5. Add 1 cup of the half & half (or heavy whipping cream). Cook until thickened, stirring constantly.
  6. Add in more half & half (or heavy whipping cream) to get your desired consistency.
  7. Stir in the chicken, peas, salt, and pepper.
  8. Turn the heat down and cook at a slow simmer for 30 minutes.
  9. Serve up the chicken pot pie fill in in bread bowls.
http://www.abrightandbeautifullife.com/chicken-pot-pie-in-a-bread-bowl/

 

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Slow Cooker Creamy Ranch Chicken

Slow Cooker Creamy Ranch Chicken ~ A super easy and delicious creamy chicken stew that cooks all day in a slow cooker.

For some reason I haven’t fully embraced slow cooker cooking. I like the idea of putting the ingredients in the cooker early in the day, not needing to think about it again until the dinner hour is near, and smelling the good fragrances all afternoon. But I still prefer stove-top or oven cooking to the slow cooker. I like standing at the stove cooking and stirring and adjusting the seasoning and watching the meal come together that way.

That being said, I have a few slow cooker recipes that we love and I occasionally try new recipes that look and sound tasty ~ like this Slow Cooker Creamy Ranch Chicken. It’s basically a super delicious chicken stew. In fact, as we were smelling it cook all afternoon we could tell before we even tasted it that it would become a new family favorite. I put the chicken breasts in frozen and they were cooked to perfection. There was a good amount of gravy so we served it over rice. This was some of the most moist and tender chicken I’ve ever cooked in a slow cooker and before the meal was over we were already looking forward to eating the leftovers the next day.  We loved it and I think you will, too.

Slow Cooker Creamy Ranch Chicken

Yield: Make 6 servings

Slow Cooker Creamy Ranch Chicken

A super easy and delicious creamy chicken stew that cooks all day in a slow cooker.

Ingredients

  • 6 boneless, skinless chicken breasts {I used frozen}
  • 6 medium potatoes, chopped into large pieces
  • 6-8 carrots, peeled and chopped into large pieces
  • 2 cans Cream of Chicken soup
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon dried dill
  • 1/2 cup milk

Directions

  1. Spray the slow cooker with cooking spray.
  2. Layer the potatoes and carrots in the bottom of the slow cooker.
  3. Place the chicken breasts over the vegetables.
  4. In a medium bowl, mix together the soup, seasonings, and milk. Pour the sauce over the chicken breasts.
  5. Cook on low for about 5 hours.
  6. Serve up as cooked or spoon it over rice.
http://www.abrightandbeautifullife.com/slow-cooker-creamy-ranch-chicken/

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Chicken and Shrimp in Coconut Lime Tomato Sauce

Chicken and Shrimp in Coconut Lime Tomato Sauce ~ join me in coconut lime tomato sauce heaven

Wow!

This jambalaya style dish definitely satisfies the tastebuds.

Even without the chicken and shrimp it would be delicious.  {The original recipe is for shrimp only, but I added chicken and I’m glad I did.  It gave it a good balance of proteins.}

The sauce is what absolutely seals the deliciousness deal ~ it’s creamy and slightly spicy with a hint of lime and cilantro.  But it’s quite thin, so serve it up in a bowl with rice.

And then join me in Coconut Lime Tomato Sauce heaven.

 

Chicken and Shrimp in Coconut Lime Tomato Sauce

Ingredients

  • 1 pound fresh or frozen shrimp, thawed if frozen {I use frozen, fully cooked}
  • 1 pound chicken breasts, cut up into large bite-sized chunks
  • 1 tablespoon red bell pepper, finely chopped
  • 6 green onions, thinly sliced
  • 1 cup chopped cilantro, divided
  • 6 cloves garlic, minced
  • 1 teaspoon kosher salt {or sea or table salt}
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cans diced tomatoes, undrained
  • 2 cans coconut milk {regular or light}
  • 1 tablespoon fresh lime juice
  • Hot, cooked rice for serving

Directions

  1. In a large saucepan or Dutch oven, heat the olive oil on medium heat and add the red pepper. Cook until crisp-tender, about 2-3 minutes.
  2. Add the sliced green onions, 1/2 cup of the cilantro, red pepper flakes, and garlic. Cook, stirring constantly for 1-2 minutes.
  3. Add the tomatoes, coconut milk, and salt.
  4. Bring the mixture to a simmer and cook for 10-15 minutes to blend the flavors and slightly reduce the sauce.
  5. In a separate pan, cook the chicken.
  6. Add the chicken to the sauce mixture.
  7. If using frozen shrimp, remove the tails and add to the sauce mixture.
  8. If using fresh shrimp, add it to the mixture and cook until the shrimp are pink and tender.
  9. Stir in the lime juice.
  10. Serve in bowls over rice and garnish with the remaining cilantro.
http://www.abrightandbeautifullife.com/chicken-shrimp-coconut-lime-tomato-sauce/

Recipe source: adapted from Skinny Taste and Mel’s Kitchen Cafe.

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Sesame Ginger Chicken

Sesame Ginger Chicken

I used to never make Asian food because the recipes in my Asian cookbooks took at least a half day to prepare. But over the last few years I’ve collected recipes that can be whipped up in an hour or so, so now I make it all the time.

This Sesame Ginger Chicken is crispy, light {cornstarch instead of flour}, slightly sweet, and delicious restaurant quality.  It’s recipes like this that keep me cooking at home instead of eating out.

Sesame Ginger Chicken

Sesame Ginger Chicken

Ingredients

  • 2-1/2 pounds chicken breasts, cut into large bite-sized chunks
  • For the Marinade:
  • 6 tablespoons sesame oil
  • 3 tablespoons sugar
  • 6 tablespoons soy sauce
  • 1/2 teaspoon ground pepper
  • For Frying:
  • 1-1/4 cups cornstarch
  • canola oil, for frying
  • For the Sauce:
  • 5 tablespoons minced garlic
  • 2-1/2 tablespoons minced ginger
  • 8 tablespoons rice wine vinegar
  • 1/2 cup hoisin sauce
  • 3 tablespoons honey
  • 1 teaspoon red chili sauce {found in the Oriental food aisle}
  • 1 lemon, zest and juice, optional
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • For Serving:
  • toasted sesame seeds, for garnish
  • green onions, thinly sliced, for garnish
  • cooked rice

Directions

  1. In a bowl or ziploc bag, mix the sesame oil, sugar, soy sauce, and pepper. Add the cut-up chicken. Marinate in the refrigerator for at least 1 hour.
  2. Put the cornstarch in a large ziploc bag. Once the chicken has marinated, in small batches place the chicken in the bag and shake to completely coat the chicken with the cornstarch. Remove and set the chicken on a baking sheet.
  3. Using a fryer or Dutch oven, heat enough oil to completely submerge the chicken pieces. Heat the oil to 375 degrees.
  4. Add the chicken in small batches to the oil and deep fry until it's golden brown, about 3 minutes.
  5. Remove the chicken to a paper towel-lined baking sheet. After frying all of the chicken place it in a warm oven while preparing the sauce.
  6. In a medium saucepan, heat 1 tablespoon canola oil over medium heat.
  7. Add the garlic and ginger and cook until golden brown and fragrant, about 30 seconds.
  8. Add the rice wine vinegar, hoisin sauce, soy sauce, honey, and chili sauce. Bring to a simmer.
  9. In a measuring cup, mix 2 tablespoons cornstarch with 1/4 cup cold water and whisk until combined.
  10. Add the cornstarch/water mixture to the sauce and simmer until the sauce thickens.
  11. Adjust the seasoning to taste by adding more red chili sauce, soy sauce, or honey, if desired.
  12. Add the chicken to the sauce and stir to coat.
  13. Add the lemon zest and juice, if desired.
  14. Serve over rice and garnish with the toasted sesame seeds and green onions.
http://www.abrightandbeautifullife.com/sesame-ginger-chicken/

 

Recipe Source: A Dash of Sanity

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Shredded Mexican Chicken [Cafe Rio Style]

Shredded Mexican Chicken [Cafe Rio Style]

 

I LOVE Cafe Rio.  And Costa Vida.  And Chipotle.

Each for different reasons.

But truth be told… I’ve never had anything chicken at any of them because I love their sweet pork and I always order a sweet pork salad.

So I guess it’s pretty funny that I’m posting a shredded chicken recipe and saying it’s Cafe Rio style when I don’t even know if that’s true.

But whatever.

It’s delicious and the recipe that I have says it’s Cafe Rio Shredded Chicken.

So I make it and it all gets gobbled up by everyone that’s around because it’s seasoned just right and super tasty on salads, tacos, quesadillas, in a bowl with cheese melted on top, or eaten straight out of the serving dish.

We love drizzling our tacos with this Homemade Ranch Dressing.

Shredded Mexican Chicken [Cafe Rio Style]

I think it would be delicious on these French Bread Rolls, too.

Shredded Mexican Chicken [Cafe Rio Style]

Shredded Mexican Chicken [Cafe Rio Style]

Ingredients

  • 4 pounds chicken breasts
  • 1 tablespoon minced garlic
  • 2 packets Ranch dressing mix
  • 1 cup water
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • {EITHER THIS}, which I prefer
  • 2 packets Good Seasons Italian Salad Dressing Mix
  • 1/2 cup apple cider vinegar
  • 1 cup canola oil
  • 1/4 cup plus 2 tablespoons water
  • {OR THIS}
  • 2 cups Zesty Italian Dressing

Directions

  1. Place all of the ingredients in a crock pot. {Chicken breasts can be placed in the crock pot frozen.}
  2. Cook on high for 5-6 hours or low for 8 hours. {I cook it overnight.}
  3. Remove the chicken to a plate or dish to slightly cool before shredding.
  4. Shred and return to the juices in the crock pot.
  5. Serve warm.
http://www.abrightandbeautifullife.com/shredded-mexican-chicken-cafe-rio-style/

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Grilled Honey Chicken Kebobs

Grilled Honey Chicken Kebobs

I haven’t made kebobs in ever so long.  In fact, I had kind of forgotten they even existed until I came across a package of skewers at the bottom of one of our kitchen drawers.  And since I had just purchased a pineapple with plans to grill up some slices with grilled chicken I decided to alter that plan a bit and grill chicken/veggie kebobs instead.

I’m always on the lookout for a good marinade and this one delivered a perfect blend of garlicky-salty-sweet.  I used chicken tenders instead of chicken breasts and cut them up into large bite-sized chunks and I’m really glad I did ~ they were tender beyond belief.  And I marinated the chicken and vegetables overnight so the chicken and pineapple would be drenched in flavor.  I could have eaten that pineapple all night long.  It was so tasty ~ warm and juicy, salty and sweet.  Yum!

Served up over a medley of rices, this light meal was easy to prepare, didn’t require heating up the house on a really hot day, and was a huge hit with my family.

Grilled Honey Chicken Kebobs

 

Grilled Honey Chicken Kebobs

Yield: Serves 6

Grilled Honey Chicken Kebobs

Ingredients

  • 1/3 cup canola oil
  • 1/2 cup soy sauce
  • 1/2 cup honey
  • 1/2 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 2-1/2 pounds chicken tenders {or breasts} cut up into large bite-sized chunks
  • 2 red bell peppers, cut into large pieces
  • 8-10 ounces button mushrooms, stems removed if desired
  • 3 cups fresh pineapple chunks

Directions

  1. In a large bowl, whisk together the oil, soy sauce, honey, pepper, and garlic.
  2. Measure out 1/4 cup of the marinade and place it in a covered container in the refrigerator to be used for grilling.
  3. Place the cubed chicken in a large zip-top bag and the vegetables in another zip-top bag.
  4. Pour half of the remaining marinade over the chicken and half over the vegetables. Seal the bags and marinate in the refrigerator for 2-24 hours.
  5. If using wooden skewers, soak them in water 30 minutes prior to cooking.
  6. Thread the chicken pieces onto skewers and alternated veggies/pineapple on separate skewers.
  7. Preheat the grill to medium heat and grill the skewered chicken and veggies/pineapple, flipping every few minutes, until the chicken is cooked through {about 10-12 minutes}. While grilling, use the reserved marinade to brush over the chicken and veggies.
  8. Serve immediately.
http://www.abrightandbeautifullife.com/grilled-honey-chicken-kebobs/

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