• Green Chile Chicken Enchiladas

    Recipe from the Stay at Home Chef.

    I Berriane ngredients:

    • 8 oz. cream cheese, softened
    • 7 oz. diced green chiles
    • 1 TBSP lime juice
    • 1/4 tsp. salt
    • 1/2 tsp. ground cumin
    • 1/2 tsp. chile powder
    • 1/2 c. freshly chopped cilantro
    • 3 c. diced cooked chicken
    • 1 c. sour cream
    • 16 oz. salsa verde
    • 10 8-inch flour tortillas (or 12 corn tortillas)
    • 2 c. shredded monterey jack or mozzarella cheese
    • Cilantro, chopped
    • Serve with rice and beans

    juicily Directions:

    1. Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
    2. In a mixing bowl, beat cream cheese with a hand mixer until it’s light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
    3. In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixture into the bottom of the prepared 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
    4. Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
    5. Pour the remainder of the salsa verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
    6. Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.

    Green Chile Chicken Enchiladas:

  • Slow Cooker Teriyaki Chicken

    This chicken is so flavorful! Carlsbad Cravings calls it Mongolian chicken, but I definitely get teriyaki vibes. Would make a delicious filling for teriyaki tacos (tortillas, pineapple salsa, and maybe some cabbage)!

    Recipe from Carlsbad Cravings

    Ingredients:

    • 1.5-2 lbs. chicken breast
    • 1/2 c. soy sauce
    • 1/2 c. water
    • 1/3 c. brown sugar
    • 4 TBSP Asian sweet chili sauce
    • 2 TBSP sweet Japanese rice wine (or dry Sherry)
    • 1 TBSP hoisin sauce
    • 2 tsp. grated ginger
    • 1/4 tsp. pepper
    • 1 tsp. Sriracha
    • 1.5 TBSP cornstarch
    • Serve over rice and with broccoli

    Directions:

    1. Add chicken to the bottom of your slow cooker.
    2. In a bowl, whisk together the soy sauce through the Sriracha and pour 1/2 c. over chicken. Refrigerate the rest of the sauce. Cook on LOW for 4 hours or on HIGH for 2 hours, or until chicken is tender enough to shred.
    3. When chicken is tender, remove to a cutting board and shred.
    4. After you remove the chicken from the slow cooker, place your cooker insert (if insert is stovetop cooking approved, otherwise remove sauce from cooker and place in a small saucepan) on your stovetop over medium high heat. Whisk in the 1.5 TBSP of cornstarch followed by all the remaining sauce from the refrigerator. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
    5. Let cook an additional 30 minutes (can add broccoli for the last 30 minutes, if desired) on LOW to absorb sauce. Add salt to taste. Add additional Asian sweet chili sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve over rice.

    Slow Cooker Teriyaki Chicken:

  • Apricot Chicken

    Recipe adapted from Carlsbad Cravings.

    Ingredients:

    Chicken

    • 1 ½ lbs. chicken breasts cut into 1″ pieces
    • 2 eggs
    • 1/2 c. flour
    • 1/4 c. cornstarch
    • 1 tsp. salt
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • ½ tsp. ginger powder
    • ½ tsp. smoked paprika
    • ½ tsp. pepper
    • 3 TBSP olive oil plus more as needed
    • Serve over rice

    Apricot Sauce

    • 2/3 c. apricot preserves/jam
    • 3 TBSP Asian sweet chili sauce
    • 1-2 TBSP hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
    • 2 TBSP balsamic vinegar
    • 2 TBSP soy sauce
    • 1 tsp. cornstarch

    Directions:

    • Bread Chicken: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
    • Cook: Heat oil over medium-high heat in a nonstick skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
    • Add Sauce: Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
    • Combine: Add the chicken and toss to coat. Serve over rice.

    Apricot Chicken:

  • Mediterranean Smothered Chicken

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    • Olive oil
    • 4 small chicken breasts, pounded to an even thickness
    • Garlic salt and pepper, to taste
    • 8 oz. angel hair pasta
    • 2 TBSP olive oil
    • 1 large shallot, chopped
    • 3 garlic cloves, minced
    • 1 c. marinated roasted (or sundried) tomatoes, chopped
    • 1 can quartered artichoke hearts, drained
    • 2 TBSP capers, drained
    • 1 tsp. lemon zest
    • 1/2 c. chicken broth or water
    • 1/4 c. half & half (or heavy cream)
    • Juice from 1 lemon
    • 1/4 c. grated parmesan cheese
    • 1/4 c. chopped basil
    • Salt and pepper, to taste

    Directions:

    1. Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
    2. Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
    3. Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
    4. Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
    5. Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.

    Mediterranean Smothered Chicken:

  • Jennifer Aniston’s Salad aka The Rachel Salad

    Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.

    Recipe adapted from Iowa Girl Eats.

    Ingredients:

    Couscous Salad

    • 1 1/2 c. water
    • 1 c. Israeli couscous
    • 1/2 tsp. salt
    • 1 tsp. olive oil
    • 15oz can chickpeas, drained and rinsed
    • 1 English cucumber, diced
    • 1/2 small red onion, minced
    • 1/2 c. packed fresh parsley, finely chopped
    • 1/2 c. loosely-packed fresh mint leaves, finely chopped
    • 1/2 c. roasted salted pistachios, chopped
    • 1/2 c. (2oz) crumbled feta cheese
    • Salt and pepper, to taste
    • Mixed lettuce

    Lemon Dressing

    • 1/2 c. lemon juice (about 2-4 lemons)
    • 1/2 c. olive oil
    • 1 TBSP honey
    • Salt and pepper, to taste

    Directions:

    1. Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
    2. Couscous: Add water, salt, and olive oil to sauce pan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally. Transfer cooked couscous to a bowl.
    3. Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine. Set aside (or refrigerate) to cool completely.
    4. Salad: Add couscous to a large mixing bowl then add chickpeas through mint, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning.
    5. Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.

    Jennifer Aniston’s Salad:

  • Israeli Couscous Salad

    If you want a more hearty couscous side (pictured above), double the couscous (olive oil, shallots, lemons, couscous, and water/stock) and the dressing.

    Recipe adapted from No Spoon Necessary.

    Ingredients:

    Couscous

    • 2 ½ TBSP olive oil
    • 2 medium shallots – finely diced (about 1/3 heaping cup)
    • 2 large lemons, zested & juiced (1/4 cup juice) (1 TBSP & ½ tsp zest – DIVIDED)
    • 1 ½ c. Israeli pearl couscous
    • 1 ¾ c. stock or water
    • 1 (8 oz.) jar oil-packed julienne sun-dried tomatoes – drained & 2 TBSP oil reserved
    • 1 (14 oz.) can chickpeas, drained & rinsed
    • 3 oz. baby arugula, or more to taste
    • 3 large green onions, thinly sliced
    • 6 ounces feta cheese, crumbled
    • ½ c. fresh herbs, chopped (basil, parsley, cilantro, and/or mint)
    • 3 TBSP toasted pine nuts 
    • Salt & pepper

    Dressing

    • ¼ c. olive oil
    • 1 garlic, minced
    • 1 tsp. Dijon mustard
    • 1 tsp. honey

    Directions:

    1. Prepare Dressing:  Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ c. fresh lemon juice, a scant ½ tsp. zest, ¼ tsp salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
    2. Infuse Oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping TBSP of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
    3. Prepare Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
    4. Stir in sundried tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
    5. Add dressing: Add half the dressing (about ¼ c.) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
    6. Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
    7. Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using. 

    Israeli Couscous Salad:

  • Turkey Grinder Sandwich

    Ingredients:

    • 1/2 c. mayonnaise
    • 1 TBSP red wine vinegar
    • 1 TBSP olive oil
    • 1 TBSP pepperoncini juice
    • 2 tsp. Italian seasoning
    • 1-3 tsp. sugar, more or less to taste
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 14oz. bag of shredded lettuce
    • 1/2 red onion, thinly sliced
    • 1/3 c. pepperoncinis
    • Sub rolls
    • Sliced turkey
    • Sliced cheese of your choice, muenster, provolone, etc.

    Directions:

    1. In a medium bowl add the mayonnaise through pepper, and mix until will combined. Taste and adjust seasoning if necessary. Then add the lettuce, sliced onion, and pepperoncinis and mix to combine.
    2. Slice the rolls and layer with turkey and cheese. You can toast the subs in a 350F oven, if desired. Then add the creamy lettuce mixture.

    Turkey Grinder Sandwich:


  • Vietnamese Spring Roll Bowls

    Recipe adapted from Pinch of Yum.

    Dressing/Sauce Ingredients:

    3 garlic cloves
    2 TBSP rice wine vinegar
    1/4 c. brown sugar
    1/4 c. fish sauce
    1/3 c. lime juice
    1/3 c. vegetable oil

    Bowls:

    Rice noodles or egg noodles
    Basil, chopped
    Cilantro, chopped
    Mint, chopped
    Jalapenos, chopped
    Cucumbers, julienned
    Carrots, julienned
    Red bell peppers, julienned
    Tofu, crispy baked
    Mixed greens

    Directions:

    1. SAUCE PREP: Pulse the sauce ingredients together in a blender or food processor.
    2. VEG PREP: Chop the herbs and jalapenos, julienne cut the vegetables, prepare crispy baked tofu.
    3. NOODLE PREP: Cook your noodles according to package. Run under cold water to stop the cooking. Transfer to large serving bowl.
    4. BOWL PREP: Toss the noodles with the dressing and all the herbs and veggies; then add mixed greens to your bowl and top with the noodle mixture and tofu.

    Vietnamese Spring Roll Bowl:

  • Thai Basil Chicken

    This is restaurant quality deliciousness!

    Recipe adapted from Brian Lagerstrom.

    Ingredients:

    • 1 lb. of ground chicken or turkey
    • 3 shallots, rough chopped
    • 5 cloves garlic, minced 
    • 3 TBSP ginger, grated or minced
    • 2 c. green beans, cut into 1/2inch pieces
    • 6 oz. bag of baby spinach
    • 1 c. fresh basil, chiffonade(d)
    • 1 egg per person
    • High smoke point oil (peanut, canola, grapeseed, etc.)
    • Salt 
    • Pinch red chili flakes

    Sauce:

    • 1 1/2 TBSP soy sauce
    • 1 1/2 TBSP fish sauce
    • 3 TBSP oyster sauce (or hoisin if you can’t find it)
    • 3 TBSP water
    • 2 TBSP brown sugar

    Directions:

    1. Prep/cut veg and mix sauce. 
    2. To make the sauce, stir the following together until dissolved: soy sauce, fish sauce, oyster sauce, water, and brown sugar.
    3. Preheat a large saute pan over high and add a glug/long squeeze of oil. Add cut green beans and a pinch of salt and stir to combine. Cook for 3-4 mins, stirring until they’re charred on the outside and slightly softened. Remove green beans from the pan and set aside. 
    4. Add another glug/squeeze of oil and add the chicken to the pan with a pinch of salt, breaking up the chicken while you cook for about 3 minutes until beginning to brown. Add chopped shallots and continue to cook for another 2 minutes. Add garlic, ginger, and pinch of chili flake. Continue to cook for about 30 seconds. Add back in cooked green beans and raw spinach. When spinach is wilted in, stir in sauce. Cook for 20-30 seconds or until sauce has reduced a bit. Remove from heat and stir in basil. 
    5. Heat another pan over medium heat and fry eggs. Season with salt.
    6. Serve over rice and top with fried eggs.

    Thai Basil Chicken:

  • Overnight Caramel French Toast

    This overnight French Toast casserole is better than the previous one I had been making. The caramel in this recipe is gooey and delicious.

    Recipe from Real House Moms.

    Ingredients:

    • 1 c. brown sugar, lightly packed
    • 1/2 c. unsalted butter
    • 2 TBSP light corn syrup
    • 12 slices Texas Toast bread
    • 1/2 c. sugar
    • 2 tsp. cinnamon
    • 6 eggs
    • 1 1/2 c. milk
    • 1 tsp. vanilla
    • Powdered sugar for topping

    Directions:

    • Spray 9-inch x 13-inch baking dish with non-stick cooking spray. Set aside.
    • In a small saucepan bring brown sugar, butter, and corn syrup to a boil over medium heat. When the sugar is dissolved pour into the prepared pan.
    • Place six slices of bread on top of the caramel. You might need to squish the slices together to make them all fit.
    • In a small bowl mix the cinnamon and sugar together. Sprinkle half of the mixture over bread in the pan. Top with remaining six slices of bread.
    • In a large bowl whisk together eggs, milk, and vanilla. Stir in remaining half of the cinnamon-sugar mixture and stir until combined. Pour over bread. Cover and refrigerate overnight.
    • Take French Toast casserole out of the fridge and let stand at room temperature for 30 minutes.
    • Preheat oven to 350*. Uncover dish and bake for 35-40 minutes until golden. Remove from oven. Use a spatula to flip the bread slices over onto a plate so the caramel side is up. Top with powdered sugar, if desired, and serve immediately.

    Overnight Caramel French Toast: