• Chicken Pot Pie

    Recipe adapted from Love Welcome Serve.

    where to buy dapoxetine in singapore Ingredients:

    • 1 Rotisserie chicken, shredded or chunked
    • 1 1/2 c. warm chicken stock
    • 1 c. heavy cream, plus more for brushing crust
    • Olive oil
    • 1 1/2 c. carrots, chopped
    • 1 medium onion, chopped
    • 3 garlic cloves, chopped
    • 10-12 oz. frozen green beans
    • 10-12 oz. frozen peas
    • 1/4 c. flour, heaping
    • 1 14.5 oz. can of whole new potatoes, drained and quartered
    • 2 tsp. fresh thyme, minced
    • Black pepper, to taste
    • Salt, to taste
    • 2 TBSP butter, cut into little bits
    • 1/3 c. freshly grated Parmesan cheese
    • 1 pie dough, homemade or store bought

    getting Misoprostol without doctor Directions:

    1. Preheat oven to 400F.
    2. Combine stock and heavy cream.
    3. In an oven ready skillet, heat olive oil over medium heat; then add the carrots and onion and saute until just starting to soften; then add the garlic and stir until fragrant.
    4. Stir in the frozen green beans and peas and then shake the flour over all the vegetable and stir to coat.
    5. Slowly stir in the stock/cream mixture and reduce the heat to low. Allow the mixture to simmer a little to thicken.
    6. Add the potatoes, thyme, and chicken. Taste and season with salt and pepper. The sauce should be well salted.
    7. Add the little bits of butter to top of the mixture; then add the Parmesan cheese and top with the pie crust. Crimp crust if desired, and then add several slits on top to allow the steam to vent. Then brush the crust with some cream.
    8. Bake for 20-25 minutes, or until the crust is golden brown and the mixture is thick and bubbling.

    Chicken Pot Pie:




  • Green Chile Chicken Enchiladas

    Recipe from the Stay at Home Chef.

    Ingredients:

    • 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

    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:

  • Hibachi Fried Rice

    Ingredients:

    • 2 c. jasmine rice, rinsed well and drained
    • 2 c. water
    • 2 TBSP sesame oil, divided, plus additional as necessary
    • 1 lb. chicken, diced (optional)
    • 1 onion, chopped
    • 6 eggs, whisked
    • 1 TBSP butter
    • 4 TBSP soy sauce
    • 10 oz. bag frozen peas and carrots
    • 10 oz. bag frozen corn
    • 10 oz. bag broccoli
    • Salt and pepper, to taste

    Directions:

    1. Using a strainer, rinse the rice thoroughly for 90 seconds; then add the rinsed and drained rice to the Instant Pot and add 2 c. of water and give it a stir. Secure the lid, and cook on manual for 3 minutes. After 3 minutes, allow natural release for 10 minutes, followed by quick release and fluffing the rice with fork (or leave lid on until ready to assemble fried rice).
    2. Cook the frozen vegetables in the microwave, but undercook them by about 1 minute as they will continue to cook in the fried rice.
    3. If adding chicken: In a large skillet heat sesame oil, and saute chicken until done and put cooked chicken in a bowl.
    4. In a large skillet, heat 1 TBSP sesame oil and then add the onion and saute for a couple of minutes. Remove onions from skillet and put in a bowl.
    5. In the skillet, heat remaining 1 TBSP sesame oil and scramble the eggs and season with salt and pepper.
    6. Fluff the rice in the instant pot and add the butter and stir until butter is melted; then add the soy sauce and stir to combine; then add the chicken, if using, and stir to combine; then add the cooked vegetables and stir to combine, and then add the eggs and stir to combine.
    7. Taste and adjust seasoning: add sesame oil, soy sauce, salt, pepper, and/or butter.

    Hibachi Fried Rice:

  • Chicken Burrito Bowls

    Ingredients:

    • 2 lbs. chicken breast, cut into bite size pieces
    • 1 onion, chopped
    • 2 TBSP Olive oil
    • 2 tsp. salt
    • 1/2 tsp. pepper
    • 2 tsp. garlic powder
    • 1 tsp. oregano
    • 1 tsp. chili powder
    • 3 tsp. cumin
    • 2 tsp. chipotle chili powder
    • 4 tsp. smoked paprika
    • 1 10 oz. can Rotel or fire roasted tomatoes
    • 1 14 oz. can black beans, drained and rinsed
    • 1 12 oz. can corn, drained
    • Serve over rice
    • Toppings: Monterey jack cheese, guacamole, sour cream, chipotle, salsa, olives, and/or green onions

    Directions:

    1. Heat olive oil in skillet over medium high heat; then add the chicken and onion and cook for 10 minutes or until chicken is cooked through.
    2. Once chicken is cooked add the salt through the smoked paprika; then add the tomatoes, beans, and corn, and cook until warm.
    3. Serve over rice with toppings of choice.

    Chicken Burrito Bowls:


  • Green Chile Chicken Enchilada Casserole

    Adapted from Real House Moms.

    Ingredients:

    • 2 c. cooked chicken shredded or diced
    • 2 c. Monterey jack cheese
    • 1/3 c. sour cream
    • 2 4 oz. cans diced green chilis 
    • 15 oz. canned green chili enchilada sauce
    • 12 6-inch corn tortillas
    • 10.5 oz. cream of chicken soup
    • Salt and pepper to taste
    • Top with: Salsa, sour cream, guacamole, tomatoes, and/or jalapenos

    Directions:

    1. Preheat oven to 350F.
    2. In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
    3. Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
    4. Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
    5. Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
    6. Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
    7. Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
    8. Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
    9. Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.

    Green Chili Chicken Enchilada Casserole:

  • Asian Chicken Pasta Salad

    Recipe adapted from No Biggie

    Ingredients:

    Salad

    • 1 lb. box bow tie pasta
    • 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken
    • 1/4 cup green onions, chopped
    • 1/2 pack sliced almonds toasted
    • 1 bag lettuce of choice
    • 1 small bag snap peas
    • 1 small can mandarin oranges drained
    • Crunchy wonton strips

    Dressing

    • 2/3 c. red wine vinegar
    • 2/3 c. vegetable oil *or sesame oil is great here too
    • 2/3 c. soy sauce
    • 6 TBSP sugar
    • 2 TBSP ginger paste
    • 1 tsp. salt and pepper

    Directions:

    1. Shred the chicken breast meat from a rotisserie chicken.
    2. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing.
    3. Cook the pasta until al dente, remove the pasta from the water.
    4. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled.
    5. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled.
    6. Toast the sliced almonds in a dry pan, remove from pan.
    7. In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing.
    8. In a separate bowl add the salad greens and toss with dressing.
    9. On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips.
    10. Refrigerate any leftover dressing.

    Asian Chicken Pasta Salad:

  • Lemon Orzo Salad with Chicken or Chickpeas

    You can make this salad with chicken or keep it vegetarian by adding chickpeas.

    Ingredients:

    • 1 lb. orzo
    • Salt
    • 4 mini cucumbers, chopped
    • 2 c. grape tomatoes, sliced
    • 6 oz. feta
    • 1 bunch of parsley, chopped
    • 1/2 c. mint, chopped
    • Chopped cooked chicken or 1 can of chickpeas, drained
    • Mixed lettuce greens

    Dressing:

    • 2 lemons, zest and juice (about 1/3 c.)
    • 2/3 c. olive oil
    • 2 TBSP honey
    • 6 garlic cloves, minced
    • Salt and Pepper, to taste

    Directions:

    1. Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl.
    2. Meanwhile, prep all the salad ingredients.
    3. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined.
    4. To the bowl with the orzo, add cucumbers through chicken/chickpeas.
    5. Toss the salad with the dressing. Taste and adjust salt and pepper as needed.
    6. Serve salad over mixed lettuce greens.

    Lemon Orzo Salad with Chicken or Chickpeas:

  • Lemon Chicken Pasta with Broccoli

    DSC_0065

    This dish is a one skillet dish…yes even the pasta! It is extremely flavorful, and we loved the bold lemony garlicky sauce.  Everyone had seconds, even Ellie, who doesn’t eat much pasta.  It’s so good, that it tasted restaurant quality…yes, it’s that good!

    Ethan proclaimed: “This is a keeper”.  There you have it.

    We will most definitely be having this dish again and again.

    Since we love garlic, lemon, and Italian seasoning, I added way more than the original recipe.  If you’re not into those bold flavors as much, reduce those amounts to your liking.

    Recipe adapted from Mel’s Kitchen Cafe.

    Ingredients:

    • 1 1/2 lbs. chicken breasts, cubed
    • Salt and pepper
    • 1 TBSP oil
    • 2 heaping TBSP of minced garlic (I use pre-minced garlic in a jar
    • 1 TBSP Italian seasoning
    • 2 1/2 c. water
    • 2 c. low-sodium chicken broth
    • Zest of three lemons
    • 2/3 cup freshly squeezed lemon juice (from about 3 lemons, use the same ones you just zested)
    • 12 ounces penne pasta (I use Barilla or Ronzoni Smart Taste)
    • 2-3 c. chopped fresh broccoli florets
    • 3/4 c. milk
    • 1 heaping TBSP cornstarch
    • 1/2 c. freshly grated Parmesan cheese

    Directions:

    1. Season chicken well with salt and pepper. Heat the oil in a large, 12-inch nonstick skillet over medium heat until the oil is hot and rippling. Add the chicken and saute, stirring frequently, until the chicken is browned and cooked through. Remove the chicken to a plate, keeping as much oil/liquid in the skillet as possible.
    2. Keep the skillet on medium heat and add another teaspoon of oil if needed (I usually don’t but you’ll want to keep an especially close eye on the garlic). Add the garlic and Italian seasoning and stir constantly for about 30 seconds. Add the water, broth, lemon juice and pasta. Stir to combine.
    3. Bring the mixture to a simmer and cook, stirring occasionally just to keep the pasta from sticking, for 10-12 minutes until the pasta is tender – it will cook for a few more minutes in the next step. (Depending on the type of pasta you use, your cooking time may differ, so keep an eye on the pasta so you don’t overcook it).  There will be a bit of liquid left in the skillet; that’s ok.
    4. Add the broccoli and lemon zest. Cover and cook for 2-3 minutes until the broccoli is bright green and tender. While the broccoli is cooking, whisk together the milk and cornstarch.
    5. Uncover the skillet and stir in the milk mixture along with the Parmesan cheese and reserved chicken. Simmer, uncovered, until the sauce has thickened slightly, 1-2 minutes.
    6. Season with additional salt and pepper (this is really important – don’t skip this step!) and serve.

    Lemon Chicken Pasta with Broccoli:
    5star

  • Chicken Carnitas Tacos

    DSC_0938

    My new favorite chicken tacos!!!!!!!!! These tacos have a slight kick, so if you don’t like spice reduce the chili powder.

    I prefer to cook boneless chicken in a crockpot on HIGH for 2 hours, but you can always lengthen the cooking time and cook on low (the usual cooking time conversion is when you cook on low you double the high cooking time, so in this case it would be low for 4 hours).  The original recipe call for cooking on low for 6-8 hours.

    Recipe adapted from Closet Cooking.

    Ingredients:

    • 1 1/2 lbs. chicken breasts
    • 3/4 c. orange juice (~2 oranges)
    • 1/4 c. lime juice (~2 limes)
    • 4 cloves garlic, chopped
    • 1 TBSP chili powder
    • 1 tsp. cumin
    • 1 tsp. oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 cup cilantro, torn
    • Toppings: Salsa, tomatoes, sour cream, cheese, etc.
    • Limes, cut into wedges

    Directions:

    1. Place the chicken in the crockpot.
    2. In a bowl mix the orange juice, lime juice, garlic, chili powder, cumin, oregano, salt and pepper together and then pour over chicken.
    3. Cook on HIGH for 2 hours or until tender.
    4. Remove chicken from crockpot and shred. Reserve the juices.
    5. Spread the chicken out in a single layer on a baking sheet and add 1/4 c. of juices and broil until it starts getting crispy, about 5 minutes. Mix in another 1/4 c. of the juices, mix everything up and broil for another 5 minutes. Remove from oven and mix in another 1/4 c. of the juices.
    6. Assemble the tacos on the tortillas with the chicken carnitas along with the  cilantro salsa and whatever toppings you like and serve with the lime wedges.

    Chicken Carnitas Tacos:

    5star

     

  • Fried Rice

    This fried rice is so good.  The original recipe is from Life as a Lofthouse.  I added pineapple, because well, we love pineapple.

    Ingredients:

    • 3 TBSP sesame oil or olive oil
    • 1 1/2 c. frozen peas and carrots (thawed)
    • 1 small onion, chopped
    • 2 tsp. minced garlic
    • 6 oz. pineapple chunks
    • 2 eggs, slightly beaten
    • 3 c. cooked white rice (day old or leftover rice works best!)
    • 1/4 c. + 2TBSP soy sauce

    Directions:

    1. On medium high heat, heat the oil in a large skillet or wok.  Add the peas/carrots mix, onion and garlic. Then add the pineapple, and stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated.
    2. Serves 6

    Fried Rice: