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Chicken Enchiladas

9

Posted on 10-03-2011 | By: Heather

Category : Chicken, Comfort Food, Dinner, Quick Dinners

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If you are anything like me then you know what it is like to get home after a long crazy day at work and think, “What am I going to feed my family for dinner?” Lots of the time I feel tired and stressed and my instinct is to say that I don’t even want to cook dinner, but that is not an option and although I do love cooking… I think it is the clean up that I loath! That is why this recipe is so great for those nights! It is so quick and so easy and the clean up is very minimal not to mention it tastes AMAZING!! You can’t ask for much more then that.

Ingredients

  • 1 rotisserie chicken (remove meat and shred or cut into bite size pieces)
  • 2 cups Mexican cheese mixture
  • 1 can sliced olives (Optional)
  • 1 large can green chili enchilada sauce (depending on how many you may need one small can as well)
  • 1 pack fajita size tortillas

Preheat your oven to 375. I opted for the already made rotisserie chicken from the deli section. It makes this even faster and easier. Pull off all the meat and cut it up into bite size pieces and set it to the side. if you want to cook your own chicken you definitely could or if you had any left over chicken that would work too! Get out your tortillas, cheese, olives (optional) and chicken. Start by spreading ( or sprinkling if you did the bigger slices of olives) your olives on the tortilla.

Then put some chicken in the there… not too much or they won’t roll closed! (Not that I did that or anything ;) )

Now sprinkle on some cheese…

Then fold each end of your tortilla like this…

**Hint** If your tortillas are slightly warmed up in the microwave and not straight out of the fridge then the tortilla won’t tear or rip as you fold it and roll it.

Next push the filling in to one side and bring up that side of the tortilla and then roll it over like this…

Place it in the pan and repeat until your pan is full of enchiladas.

Open your enchilada sauce and cover your enchiladas in the sauce. You don’t want your pan to over flow but you don’t want any tortillas to be naked and have no sauce either. If one large can does not cover it hen you can open a smaller can and use that. For the size pan I had the one large can was fine.

Sprinkle with cheese and olives on the top and bake for 30 to 40 minutes. Until the sauce is bubbling and the cheese is melted. You don’t have to worry about cooking the chicken which makes this nice and quick!!

While my enchiladas were cooking I made some of this…

And then I made some Mexican beans. I did not use any bacon grease or lard like you would traditionally but I took out some cooked pieces of bacon with a tablespoon of butter and let that simmer a bit to make my own bacon juices for the beans. Most of the time I omit this step and just drain and cook the beans without this to keep the fat content down. I did it this way just to show you all another way to do it and because I am a rebel!

Until it looks like this…

Once your bacon cooks up a little bit open up your beans. I do one of each because I like the jalapeno flavor but I don’t want it to be too over powering. Do whatever you fancy!

After you open the beans drain the juice into a cup or container and set it aside to use later. Pour the beans on top of the bacon and let them cook up until you see this…

See even more juices come out of the beans while you cook them (good thing we drained off the excess) once the beans are heated you want to take a potato masher and mash them up.

This is really a preference. Some people want them all mashed and some don’t want much mashing at all. I do mine until they look like this…

Be sure to run your spatula or spoon under them so no mashed beans are stuck to the bottom of the pot. This way they wont burn. Let them cook some more stirring occasionally. After the beans cook some more they tend to thicken. The longer they cook the MORE they will thicken up! This is why you keep the bean juice we drained. You can add it to the beans to get them to your desired consistency. If you like them thick then you are set! If you want them thinner add the juice a tablespoon at a time until they are just right for you!

When this is done your enchiladas should be ready to pull out of the oven.Once you pull them out sprinkle them with your left over cheese…

All that is left now is to plate and serve! Then eat of course!

 

Look at all that verde sauce and cheese! YUM!

 

Do you want a bite…

 

Make this for dinner then tell me how great it was! You will be glad you did it! Feel free to get creative! Throw in some green chilis or some chopped cilantro on top! Or just keep it simple. Anyway you do it I am sure you are going to love it!


Heather’s Chicken Enchiladas

Chicken Parmigiana

4

Posted on 09-03-2011 | By: Heather

Category : Chicken, Dinner, Pasta

Tags: , , ,

Have you ever sat down to a meal… cut your bite… put the fork in you mouth… and closed your eyes and just said YUM to yourself in your head? Well if you have not then once you make this chicken parmigiana OR chicken parmesan you will! I promise you won’t regret it! As a wise person once said chicken parmesan is something that every good cook should know how to make! It is the perfect dinner for two and if you make this you should have enough marinara left over like I did to make this chicken parmesan and save yourself some more time and make it even more yummy!!

Ingredients

  • 2 cups of Italian bread crumbs
  • 3 eggs
  • dash of milk
  • vermicelli pasta (or angel hair pasta)
  • fresh mozzarella (enough to cover each piece of chicken you make)
  • 1 cup Parmesan cheese
  • 2 chicken breasts
  • Your favorite marinara recipe( try this one!)
  • vegetable oil (depending on the size of your pan you need enough to fill it 1/4 of the way)

Ok. So lets get started! First get a pot of water started on your stove and bring it to a boil. Now take your fry pan and place the oil in the pan and begin to heat the oil. You only want enough oil so that half of the chicken slices will be in the oil you are not looking to submerge them. Once you have the water and the oil started you want to wash and trim any fat or weird parts from your chicken. You know what I am talking about! Once your chicken is washed, trimmed and dried you want to cut it in half so that it is half the thickness.

 

 

You want to hold your knife level the entire time so that your chicken is level… If it is not level you can always place it into a plastic bag and beat it with a fry pan or use a meat mallet and make the entire breast the same thickness. This is key so that the chicken will all cook evenly at the same time.

 

Place your bread crumbs in a bowl. Grate some parmesan into the bowl of bread crumbs and stir it around the set it to the side.

 

Once that is done milk up your eggs with a little bit of milk. Lightly salt and pepper your chicken and get ready to dip! First you want to coat the chicken in the egg mixture making sure every part of the chicken is coated. Then you want to transfer it to your parmesan bread crumbs and make sure it is thoroughly coated in the bread crumbs.

 

Coating the chicken…

 

Place it in the bread crumbs….

 

Take the fork and place bread crumbs on the top and press slightly then flip to make sure the chicken is coated in bread crumbs.

Once your chicken is coated place it in the oil. PLACE IT ALL IN THE OIL AT THE SAME TIME you want it all to cook at the same time. Once it is in the oil you want to fry it for  3 to 4 minutes per side. Until the outside is browned and crisp.

 

My pan did not comfortably it all the chicken pieces so I only did what would and did the last piece and then some pieces of chicken I had seperate  so it would all cook evenly. Once the chicken is done place it in an oven safe pan. Top it with the marinara…

 

Now place the slices of mozzarella over the top of the chicken and then grate some parmesan on top of that.

 

Once that is done place the chicken in the oven that you have pre-heated to 350 degrees. Let it bake for 10 to 15 minutes until the cheese has bubbled and melted. While your chicken is baking you want to flash cook your pasta. To flash cook pasta is to make sure the water is boiling before the noodles hit the water and that it stays boiling after they are added. You want to have a quart of water for every two to three ounces of pasta. Some people like to add salt to the water to bring out the pastas flavor. If you do this just note that it will increase the boil time as well.  You do not want to leave the lid on the pot that you used to bring it to a boil while you cook the pasta. When the water stays hot after the pasta is added the surface of the pasta will flash cook causing it to gel. This will protect the pasta from getting soggy or sticking together. That eliminates the need to add oil to the water as well. Good fresh pasta should only need to be cooked for a few minutes. For a dry pasta you will probably need to cook it for eight to twelve minutes depending on the thickness of the noodle. When in doubt taste test! If you are un-sure if it is done. Taste it! It should be al dente, firm yet tender!

 

 

Once the pasta is done all you need to do is drain it. Place the pasta on your plate. Remove the chicken from the oven. Plate and serve!

YUMMY!!! Now you really should go make this for the ones you love! They will tell you how amazing you are and that you are a genius and you will feel like you rock… Because YOU DO!!

You know you want to make it!

Chicken Florentine

2

Posted on 13-08-2010 | By: Heather

Category : Chicken, Dinner, Pasta

Tags: , , , ,

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One of my best friends Brenda sent me a picture text message the other day of her boyfriend Ian making dinner for her after a long day at work!! When I asked what it was that he was making she said “Chicken Florentine!” And then she added in the best part “and it is low calorie!” Wait what? For a second I thought about replying with “ohhh, well enjoy your cardboard dinner then!” because lets face it we have all tried the low calorie and low fat versions of rich and yummy good recipes because we are drawn in by the lure of “low calories” and “healthy” but you are almost always left a bit disappointed and wondering if you should have just done it the original and yummy way and just spent a couple extra hours in the gym that day! Well I opted to save my pessimism for myself and said “great let me know how it turns out!” Well Brenda just raved about it so I decided I had to try this for myself! OH MY GOSH!!! This chicken was so good SO GOOD! Thank goodness I did not have a insert foot in mouth moment by responding with my first thoughts! (Sorry Bren but it was my initial thoughts!) I think this is a recipe that everyone should keep! It is so easy so delicious and definitely worth it! I decided to serve my chicken on top of some Vermicelli noodles and also made some steamed asparagus to go with it!
I got the copy of the recipe emailed to me but we are trying to find the origin of what book it came out of so I know who to properly credit. Until then here is the recipe…

Chicken Florentine
serves 4
4 teaspoons Canola Oil
Two 6 ounce bags of baby spinach (about 12 cups)
1.5 pounds boneless skinless chicken breast (trimmed)
salt and pepper
1 shallot minced (about 3 tablespoons)
2 Garlic cloves minced
1 tablespoon unbleached AP flour
2 cups low sodium chicken broth
1 1/4 cups water
2 tablespoons of heavy cream
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
2 teaspoons Parmesan cheese (freshly grated)

Heat broiler and move the rack 5 inches from the heating element

1. Heat two teaspoons of the oil in a 12 in skillet over medium heat until simmering. Add the spinach, one handful at a time, stirring often. Cook until wilted, abut 5 minutes. Transfer to a colander. Place the colander over a bowl or large measuring cup and press the spinach with a spatula until all the liquid is expelled. Wipe out the skillet with a paper towel.

Here is my chicken getting ready to go in the skillet
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2. Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Heat the remaining oil in the skillet over medium high heat until smoking. Carefully lay the chicken in the skillet and cook them for 4 to 6 minutes on each side until lightly browned. Transfer chicken to a plate and lightly tent with foil.

3.  Add the shallot and the garlic to the skillet and cook over medium heat for about 30 seconds until fragrant. Stir in the flour. Whisk in the broth and water scrapping up any browned bits.

Here is everything cooking away!
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4. Return the chicken breasts along with any accumulated juice to the skillet. Bring to a simmer and reduce heat to medium low and cook until the thickest part of the chicken breasts reach 160 to 165 with a meat thermometer (about 10 to 15 minutes.) Flipping the breasts half way through. Remove chicken and place it on a plate and lightly tent with foil once again.

5. Simmer the sauce for another 15 minutes. Remove from heat and whisk in the cream and lemon juice and zest. Season with salt and pepper to taste.

This is what I did as I waited for the simmering to happen!
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6. Cut the chicken breast cross ways into 1/2 inch thick pieces and arrange in broiler safe 2 quart casserole dish. Scatter the spinach evenly over the chicken and pour the sauce on top of the chicken and spinach. Sprinkle with the cheese on top and broil for about 5 minutes until golden brown and serve.

The timer went off and here it was! In the oven! Just beautiful!
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Plate and serve!
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340 calories per serving 11 grams of fat; 3 grams of sat fat; 15 carbs; 44grams of protein;4 fiber; 670 sodium mg

I can’t say it enough you must try this recipe…. you know you need a new dinner idea to try and this is going to be it! Once you do it you will thank me!

Enjoy!

Chicken Spaghetti Bake

1

Posted on 13-06-2008 | By: Heather

Category : Chicken, Dinner, Pasta

Tags: , , ,

Hello Hello–

Sorry it has been so long since my last post… I got busy last weekend and with the heat it is unbearable in the kitchen!! Well today’s post is not sweet but it is yummy! A co-worker of mine has talked about “Chicken Spaghetti” that is a family recipe… I finally got it from her and decided to try it out, here it goes…
Chicken Spaghetti Bake
Ingredients:

3-4 Chicken Breasts -I used 4
16oz pkg Vermicelli- I had bought a 24oz pack on accident.. I just left about 1/4 in the bag if you cannot find Vermicelli it is very similar to angel hair2 cans Rotel -I used 1 can of hot and 1 can original-see the picture below
2 cans Cream of Chicken Soup- I use the 98% fat free– it really cuts calories and tastes the same as the original, unlike “healthy request” which has a completely different (wacky gross) taste!1lb Velveeta -cut into cubes
1 Bell Pepper chopped
1 stick Butter- I opted for smart balance stick 50/50 see pic below
1 onion chopped

Directions:
1. In a large pot,boil chicken breasts until done. Shred and set aside.
2. In the same water you cooked the chicken in, cook Vermicelli until
done. Remove, rinse and set aside.
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3. In a large pan melt butter and add chopped onion and bell pepper.
Saute until tender.
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I tried to give this picture a heart! Because I love it… But then I cut it off somehow :o (
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4. Add Rotel and Cream of Chicken Soup to onion/bell pepper mixture. Stir
until blended.
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Those Habaneros do the trick if you want to spice something up!!
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5. Preheat the oven to 350 degrees
6. Add Velveeta to your Rotel mixture stir and cook until melted.
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7. Once cheesy mixture is melted add chicken and stir then add
Vermicelli. You will need a LARGE pan… this ends up being a huge
mixture.9. Transfer to a 9×13 baking dish and cook in oven for 30 min or until
bubbling- I had to use a 11×15 pan and look how full it is!! I also only cooked it for about 20 minutes and it was hot and bubbling..
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OK and now for the review… IT IS GOOD!!! Spicy from the HOT Rotel… and cheesey… I know this is not the healthiest but I made healthy choices with the butter and soup! I think you could use less butter too cook the veggies in… and it would be fine! I also think I will half the recipe if I make it again as you can see how big that pan is… Both Jason and I ate it for dinner and I packed it for lunch and we have only eaten….

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I think if you have a big family and you like left overs this is a great dish… It really did not take that long to make and it has a good flavor.. I also think for all you non-meat eaters… that you could sub tofu or a chicken subsitute very easily and get good results! I think it would be good with cream of mushroom soup also…. just as a couple variation ideas… It is very good though with that spicy kick!! I recomend you try it if you are up for some spicy cheesy good times!!

Sinfully Yours,

Heather