Tag Archives: chicken

Chicken Enchiladas

Before we get to the meat of today’s post, I would like to thank everyone for their positive thoughts, prayers, and hugs yesterday.  They all meant so much to me.  Needless to say, it was a stressful day, but I got through it with your thoughts and prayers, and now we play the waiting game to find out the results.  I should hear back today on the basic tests, and next week on my hormone levels.

Chicken Enchiladas

Chicken Enchiladas

This is my own personal chicken enchilada recipe.  I came up with it way back in the day when I was in high school and cooking for my father.  It was a hit from the beginning, and still is to this day.  I hope you enjoy it as much as we all do!

Ingredients:

  • 4 chicken breasts, baked, and shredded
  • 2 T extra virgin olive oil
  • 1/2 onion diced
  • 4.5 oz. can chopped green chilies
  • 4 oz. cream cheese softened
  • 10 oz. and 4 oz. can Enchilada sauce (I use organic)
  • shredded Queso cheese
  • 8 tortillas

Directions:

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In a 350 degree oven, bake the chicken breasts until fully cooked.  Once cooked, remove from the oven and allow to cool enough to handle before shredding.  While the chicken is baking, add the olive oil to a sauté pan and sauté the diced onion until softened.  Then, add the chopped green chilies to the pan and cook for another 1-2 minutes.  After the chicken breasts have cooled enough, shred them.  In a medium bowl whisk together the cream cheese and the 4 oz. can of Enchilada sauce.  Add the chopped chili and onion mixture to the enchilada sauce mixture along with the shredded chicken and combine.  Time to assemble the enchiladas!  Coat the bottom of a 12×6 baking dish with enchilada sauce…This will keep the enchiladas from sticking to the dish while baking in the oven.  In the tortilla, first place a layer of shredded queso cheese, and then a layer of the chicken mixture.  Roll and place in the baking dish.  Continue until you have assembled all of the enchiladas.  Then coat the enchiladas with a 19 oz. can of enchilada sauce, and cover them with more shredded queso cheese (can you tell how much I love cheese? Smile).  Bake in a 350 degree oven for 25-30 minutes.  Enjoy!

Healthy Creamy Creole Pasta with Chicken

I absolutely love pasta and the creamy goodness that comes along with it.  I however do not like the fat and how it sticks to my body from that creamy goodness.  Therefore, I set out on a quest to convert some of my pasta recipes that call for butter and a lot of heavy whipping cream.  For this recipe I substituted Greek yogurt and skim milk for the butter and heavy whipping cream. It came out perfectly!!

Creole Pasta

I must thank my friend from Bulgaria, Katie, for encouraging me to switch over to Greek yogurt in my cooking.  She told me about all the different dishes she makes using just Greek yogurt, and I became hooked and had to try it myself.  Thank you Katie!

Ingredients:

  • 16 oz spaghetti or linguine pasta
  • 4-6 chicken breasts sliced or cubed into bite size pieces (depends on how much chicken you want in your dish)
  • Extra Virgin Olive Oil
  • 8 oz fresh sliced baby portabella mushrooms
  • 1/2 red onion sliced
  • 3 cloves of minced
  • 1 red bell pepper thinly sliced
  • 1 yellow bell pepper thinly sliced
  • 1 c frozen sliced okra (optional)
  • 1 c chicken broth
  • 1 T flour
  • 12 oz plain Greek yogurt
  • 3/4 c skim milk
  • 2 tsp Cajun or Creole seasoning (you can add more if you want)
  • 1 tomato diced
  • sliced scallions
  • 1 jalapeno seeded and diced (optional)
  • salt and pepper to taste

Directions:

Add water to a large pot and boil pasta in it till it is al dente following the package directions.  In the mean time, heat a large skillet over medium-high heat.  Add olive oil and sauté the chicken until completely cooked.  While the chicken is cooking, prepare the sauce for the pasta.  Combine the milk, flour, yogurt, and creole/Cajun seasoning.  Set sauce aside for later.  Remove the chicken from the pan and set aside for later.  Add a little more olive oil to the pan and add bell peppers, onions, and mushrooms.  Sauté until the veggies are tender.  Add the frozen okra about half way through the veggies cooking.  Then, add the minced garlic and cook for another minute.  Reduce the heat to medium-low.  Add the chicken broth and the sauce prepared earlier.  Allow sauce to reduce for 2-5 minutes while occasionally stirring.  Return the cooked chicken to the pan.  Add salt and pepper to taste.  In a large serving bowl add the cooked pasta.  Pour the chicken and veggie mixture with sauce.  Lightly toss to coat the pasta.  I have the diced tomato, scallions, and jalapeno in separate bowls so everyone can garnish their pasta to their liking.  Enjoy!!

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Add water to a large pot and boil pasta in it till it is al dente following the package directions. In the mean time, heat a large skillet over medium-high heat. Add olive oil and sauté the chicken until completely cooked.

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While the chicken is cooking, prepare the sauce for the pasta. Combine the milk, flour, yogurt, and creole/Cajun seasoning. Set sauce aside for later. Remove the chicken from the pan and set aside for later.

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Add a little more olive oil to the pan and add bell peppers, onions, and mushrooms. Sauté until the veggies are tender. Add the frozen okra about half way through the veggies cooking. Then, add the minced garlic and cook for another minute. Reduce the heat to medium-low.

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Add the chicken broth and the sauce prepared earlier. Allow sauce to reduce for 2-5 minutes while occasionally stirring.

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Pour the chicken and veggie mixture with sauce. Lightly toss to coat the pasta. I have the diced tomato, scallions, and jalapeno in separate bowls so everyone can garnish their pasta to their liking. Enjoy!!
Creole Pasta

Creamy Roasted Red Pepper Pasta with Chicken

Have you ever had one of those nights where you look in your fridge and pantry and wonder what in the world you are going to make with the few items you have on hand.  Well, this happens to me more often than I would like to admit, but I have made-up some great recipes this way and this is one of them.

Creamy Roasted Red Pepper Pasta with Chicken


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Ingredients

  1. 1 1/2 lbs of cooked chicken sliced or cubed
  2. 1 lb of cooked pasta (your choice, I tend to use penne)
  3. 2 Roasted Red Peppers or 12 oz jar of Roasted Red Peppers
  4. 1/3 cup pine nuts
  5. 2-3 Garlic Cloves
  6. 4 T Extra Virgin Olive Oil
  7. 8 oz Mascarpone Cheese
  8. 3/4 – 1 cup Parmesan Cheese
  9. Salt and Pepper
  10. Reserved Pasta Water
  11. Fresh Basil

Directions

Add your garlic cloves (I use more than directed, because I’m a garlic fanatic) and pine nuts in your food processor (a blender should work too). Then add your olive oil.  Process until ingredients make a paste.  Add your roasted red peppers to the processor and puree.  Then add your Mascarpone Cheese and blend again.  Transfer to a bowl. Then, add your shredded Parmesan cheese. At this point I taste the mixture and add salt and pepper to suit our tastes.  When I cook pasta and make sauces I always save some of the starchy pasta water. This sauce is quite thick, so I add some of the reserved pasta water to thin it out a bit. Just add however much you want to get to the consistency you would like your sauce to be.  Add the sauce to your pasta and cooked chicken, and garnish with basil (The basil is a must! It really makes the dish). Enjoy!!

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Add your garlic cloves (I use more than directed, because I’m a garlic fanatic) and pine nuts in your food processor (a blender should work too).  Then add your olive oil.

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Process until ingredients make a paste

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Add your roasted red peppers to the processor and puree

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Then add your Mascarpone Cheese and blend again

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Transfer to a bowl.  Then, add your shredded Parmesan cheese.  At this point I taste the mixture and add salt and pepper to suit our tastes.

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When I cook pasta and make sauces I always save some of the starchy pasta water.  This sauce is quite thick, so I add some of the reserved pasta water to thin it out a bit.  Just add however much you want to get to the consistency you would like your sauce to be.

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Add the sauce to your pasta and cooked chicken, and garnish with basil (The basil is a must!  It really makes the dish).  Enjoy!!