White Chicken enchiladas

These were super easy and Mike loved them.

Chicken enchiladas with green chili sour cream sauce

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

1. Preheat oven to 350 degrees. Grease a 9x13 pan

2. Mix chicken and 1 cup cheese (I also sprinkled some chili powder to add flavor). Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Enchilada Spaghetti

Chicken Enchilada Spaghetti

serves 2-4

1 tablespoon olive oil

1/2 onion, chopped

1/2 green pepper, chopped

1/2 red pepper, chopped

2 garlic cloves, minced or pressed

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon salt

1/2 teaspoon smoked paprika

1/4 teaspoon pepper

pinch of cayenne pepper

2 boneless, skinless chicken breasts, cooked and shredded

1/2 pound of dry whole wheat spaghetti

1 10-ounce can of red enchilada sauce

3/4 cup freshly grated sharp cheddar cheese

cilantro for topping

Boil water for pasta and prepare pasta according to directions.

While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas

Ingredients:

• 6 Tablespoons honey
• 5 Tablespoons lime juice
• 1 Tablespoon chili powder
• ½ teaspoon garlic powder
• 3 boneless, skinless chicken breasts, cooked and shredded
• 2 cups green enchilada sauce, divided
• 1 cup sour cream
• 8-10 flour tortillas
• 2 cups grated Monterey Jack cheese

Method:

Preheat oven to 350 degrees.

In a large bowl, combine the honey, lime juice, chili powder and garlic powder; toss with the shredded chicken and let marinate in refrigerator for at least 30 minutes. Pour about ½ cup of enchilada sauce in the bottom of a greased 9x13 inch baking pan. Fill each tortilla with about 2 Tablespoons of the chicken, a pinch of cheese, making sure to reserve about 1 cup of cheese later. Mix the remaining enchilada sauce with the sour cream, and any leftover marinade. Pour the sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 30 minutes, or until golden brown and crisp on top.

Spinach and Artichoke Dip Pizza

Oh, do I have a pizza recipe for you.  This is by far one of the best homemade pizza's I have ever made.  Seriously so good.  Holly and Dan, this one if for you. So yummy, and pretty easy.


Spinach and Artichoke Dip Pizza


1 14" pizza crust, pre-made from the store, your favorite crust recipe, I used this one  http://www.ourbestbites.com/2008/04/breadsticks-and-pizza-dough/
2 tbsp olive oil
1/2 medium white onion, diced
2 cloves garlic, minced
2 tbsp flour
1/4 cup heavy whipping cream
1 1/4 cup milk (I used skim)
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 cup parmesan cheese
1 (14 oz) can quartered artichoke hearts
4 cups fresh baby spinach
1 cup shredded rotisserie chicken (I boiled 2 small breast and then shredded)
1 cup shredded Italian cheese blend


Directions:


Preheat oven to 450 degrees or light grill.  I used the grill.


Prepare pizza crust as directed.  *If using a homemade crust or crust made from a mix, you will want to pre-cook the crust in the oven for 5 minutes or on top of the grill for 3 minutes so the middle of the pie does not become mushy with the toppings on it.


In large skillet or pot, heat olive oil over medium heat.  When oil is warm, add onion and cook until translucent, about 5 minutes.  Add garlic and cook one more minutes.  Add flour and stir to mix with onions, then slowly whisk in heavy whipping cream followed by the milk, salt, and red pepper flakes.
Lastly, stir in parmesan cheese until combined.


Place spinach in microwavable bowl and microwave on high for 1 minute.  Spinach will wilt slightly.  Add to cream mixture, and stir until it is completely wilted.  Add artichoke hearts and stir to combine.


Spread spinach and artichoke cream mixture onto prepared pizza crust.   Top evenly with shredded chicken, followed by Italian cheese blend.  Bake in preheated oven for 9-11 minutes, or until cheese is golden brown, or on a pizza screen on the grill for 5-7 minutes (check every couple of minutes to make sure bottom is not burning).


Cut into slices, and enjoy.  

Skillet BBQ Chicken Pasta

So I have decided to try to post every recipe that I try, so that I can just come back and find it here on my own recipe blog when I need it.  Here's own we did tonight for dinner, everyone liked it including Corbin.  This is rare that he likes something new,  bbq is always a hit at our house.

Skillet BBQ Chicken Pasta


1 tablespoon extra-virgin olive oil

2 boneless skinless chicken breasts, cut into bite-size chunks
1 red onion, diced
3 cups water
2 1/2 cups chicken broth
1/2 teaspoon salt
12 ounces penne pasta
2/3 cup barbecue sauce
1/3 cup sour cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded sharp cheddar cheese

In a large 12-inch nonstick skillet heat the olive oil over medium heat (you could also use a large pot if you don’t have a skillet this big). When hot, add the chicken and onions and saute, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken and onions to a plate and set aside.

In the same skillet, add the water, chicken broth, penne and salt. Bring to a boil and simmer for 12 to 15 minutes, until the liquid is almost absorbed, the pasta is tender and the mixture is thick and syrupy. Stir in the barbecue sauce and sour cream. Once mixed, add in the reserved chicken, onions and shredded cheese. Stir to combine and cook until everything is heated through.

Serve immediately and garnish with additional red or green onions and shredded cheese.

Recipe Source: My Kitchen Cafe

Healthy Chicken Cordon Blue

I saw this on tv the other day and had to give it a try.  (I promise I really don't watch that much tv!)

4 chicken breasts

4 slices of low-salt, low-fat lean ham

4 slices of fat free/low-sodium swiss cheese

1/4 cup of extra virgin olive oil or canola oil

3/4 cup of bread crumbs or 1 cup whole grain cereal flakes grinded in mini food processor  ( I also threw  in some Italian seasoning)

Pound out your chicken breast until flat.  Then layer ham and then the cheese, roll up and then use tooth pick to hold them in place.  Cover in olive oil and then roll in bread crumbs.  Cook at 350 degrees for about 20-25 minute, the last few minute set oven to broil and let them get crispy.  

This has around 350 calories per serving.  These were so easy and delicious, even Corbin loved them!

Strawberry Spinach Salad with Lemon Poppy Seed

Strawberry Spinach Salad

1 10-oz. bag fresh baby spinach 1/2-1 small red onion, thinly sliced 1 medium cucumber, seeded and sliced (you can peel it first if you want) 1 pint strawberries, sliced 1 c. sliced almonds, toasted 1 recipe Lemon Poppy Seed Vinaigrette 1/2 lb. grilled chicken breasts, sliced or diced (optional)

Lemon Poppy Seed Vinaigrette

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest) 1/4 c. rice wine vinegar 1/4 c. canola oil 3/4 tsp. salt 1/4 tsp. freshly ground black pepper 1/4 c. sugar 2 tsp. poppy seeds 1 tsp. grated onion 1 clove finely pressed garlic

Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons. Grate 1 tsp. onion. Place in a small container with a lid. Add the remaining ingredients and shake vigorously. If possible, refrigerate at least an hour before serving. Shake well before serving.

Creamy Chicken Taquitos

I got this recipe from my friends blog http://cookingcollection.blogspot.com/ it is so easy and tasty. Just perfect for my picky husband that only likes fried food :)



1/3 c. (3 oz) cream cheese
1/4 c. salsa
1 Tbsp. fresh lime juice
1/2 tsp. cumin
1 tsp. chili powder
1/4 tsp. granulated garlic or garlic powder
3 Tbsp. Chopped cilantro
2 c. shredded cooked chicken
1 c. grated pepperjack cheese
About 16 small flour tortillas
Salt
Cooking Spray


*Heat over to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

*Heat cream cheese in microwave for about 20-30 seconds so it's soft and easy to stir. Add salsa, lime juice, cumin, chili powder and granulated garlic. Stir to combine and then add cilantro. Add chicken and cheese and combine well.


*Place 2-3 Tbsp. of chicken mixture on the tortilla, keeping it about 1/2 inch from the edges, then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray and sprinkle some salt on top.


*Place pan in oven and bake for 15-20 minutes or until crisp and the ends turn golden brown.
Makes about 16 taquitos

Enjoy!

Roasted Asparagus and Lemon Chicken Pizza

Here is one that I saw on Studio Five the other week. I tried it last night. It was yummy, very gourmet. Not low in calories though. Now that Asparagus season is among us I thought it would be a fun one to try.
-Colleen

Roasted Asparagus and Lemon Chicken Pizza

Asparagus:

Ingredients:

• 1 bunch fresh, thin Asparagus -40-50 stalks
• 1 tbsb garlic olive oil, or extra virgin olive oil
• Sea Salt
• Fresh Cracked Pepper
• Zest of 1/2 lemon

Method:

On a baking sheet, lay asparagus out in a single layer. Drizzle with olive oil and toss to coat. Season with salt and pepper.
Bake for 12-14 minutes at 450 degrees.
Sprinkle with lemon zest.

Sauce:

Ingredients:

• 2 tbsp garlic olive oil, or extra virgin olive oil
• 2 tbsp flour
• 1 1/2 cups whole milk
• 1/2 tsp fresh minced garlic
• Zest from 1/2 lemon
• 2-3 tsp fresh lemon juice
• Salt
• Fresh cracked pepper to taste

Method:

Warm the oil in a small saucepan. Whisk in flour until smooth. Gradually whisk in the milk and bring to a boil over medium high heat. Reduce heat and simmer until sauce thickens. Whisk in fresh garlic. Remove from heat and add, lemon juice, lemon zest, salt and pepper to taste.

Crust:

Ingredients:

• 2 tsp yeast
• 1 cup + 2 tbsp warm water
• 3 cups flour
• 2 tsp salt
• 1 tbsp garlic olive oil, or extra virgin olive oil
  
• Additional ingredients:
• Cooked chicken breast, or rotisserie chicken, shredded
• 2 tbsp fresh Thyme, snipped
• 1 1//2 - 2 cups shredded mozzarella

Method:

Mix dry ingredients together. Stir in olive oil and water. Knead either by hand, or with mixer until dough is smooth. Cover and let rise, about 1 hour. (Dough can also be made in a bread machine.)

Spread dough to desired size and thickness. Lightly cook for 7-10 minutes at 450 degrees before adding toppings.


To assemble pizza:

Spread sauce onto toasted crust, top with chicken, thyme, and cheese.
Bake at 450 degrees for 12-14 minutes. Remove from oven and top with roasted asparagus.

Makes either two 12 inch pizzas or one 14 inch thick crust pizza.