Another good summer-time lunch recipe that is best if the chicken is cooked ahead in the crock-pot.
Southwestern Chicken Salad in Avocado Bowls
2 cups cooked chicken, shredded
2/3 cup sour cream
3 tbsp chunky salsa
1 tbsp fresh copped cilantro
1 tsp lime juice
2 avocados
1. Mix together shredded chicken, sour cream, salsa, cilantro, and lime juice in a large bowl.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.
Until next time...
JenT
Tuesday, May 16, 2017
Recipe Series Chicken: Crunchy Hawaiian Chicken Wrap
This one makes a good lunch for those warm summer days. I suggest cooking the chicken in the crock-pot ahead of time.
Crunchy Hawaiian Chicken Wrap
1/4 cup mayonnaise
1/8 cup white vinegar
1/4 cup sugar
1 tsp poppy seeds
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp chili powder
2 cups fresh broccoli, chopped
1 1/2 cups fresh carrots, peeled, shredded (I would buy the ones already shredded)
1/4 cup canned crushed pineapple, in juice, drained
1 cup fresh baby spinach, chopped
3 cups cooked diced chicken
Wrap of your preference
1. In a small mixing bowl, combine mayo, vinegar, sugar, poppy seeds, garlic powder, onion powder, chili powder. Mix well.
2. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate.
3. For each wrap place 2/3 cup filling on bottom half and roll like a burrito. Place seam side down and cut diagonally. Serve immediately.
Suggestion: Filling may be made up to one day in advance. Assemble wraps when ready to serve.
Until next time...
JenT
Crunchy Hawaiian Chicken Wrap
1/4 cup mayonnaise
1/8 cup white vinegar
1/4 cup sugar
1 tsp poppy seeds
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp chili powder
2 cups fresh broccoli, chopped
1 1/2 cups fresh carrots, peeled, shredded (I would buy the ones already shredded)
1/4 cup canned crushed pineapple, in juice, drained
1 cup fresh baby spinach, chopped
3 cups cooked diced chicken
Wrap of your preference
1. In a small mixing bowl, combine mayo, vinegar, sugar, poppy seeds, garlic powder, onion powder, chili powder. Mix well.
2. Combine broccoli, carrots, pineapple, and spinach in a large bowl. Stir in dressing and chicken. Mix well. Serve immediately or cover and refrigerate.
3. For each wrap place 2/3 cup filling on bottom half and roll like a burrito. Place seam side down and cut diagonally. Serve immediately.
Suggestion: Filling may be made up to one day in advance. Assemble wraps when ready to serve.
Until next time...
JenT
Recipe Series Chicken: Crock-pot Orange Chicken
Crock-pot Orange Chicken
Ingredients:
2 large carrots, peeled and sliced about 1/2 inch thick
2 large red or green bell peppers, cut into 1/2 inch chunks
3 cloves garlic, finely minced
4 boneless, skinless chicken breasts
2 tsp ground ginger
1 tsp salt
1/2 tsp pepper
8 oz orange juice concentrate
2 cups mandarin orange segments
2 green onions, chopped
hot cooked rice
Put everything except the orange segments and green onions into crock-pot. Cook on low for about 4-6 hours. Serve over hot rice. Top with orange segments and green onions.
Until next time... JenT
Ingredients:
2 large carrots, peeled and sliced about 1/2 inch thick
2 large red or green bell peppers, cut into 1/2 inch chunks
3 cloves garlic, finely minced
4 boneless, skinless chicken breasts
2 tsp ground ginger
1 tsp salt
1/2 tsp pepper
8 oz orange juice concentrate
2 cups mandarin orange segments
2 green onions, chopped
hot cooked rice
Put everything except the orange segments and green onions into crock-pot. Cook on low for about 4-6 hours. Serve over hot rice. Top with orange segments and green onions.
Until next time... JenT
Recipe Series Chicken: Southwest Chicken Casserole
Another recipe that starts with cooking your chicken in the crock-pot.
Cook about 3 chicken breasts, 4 if they are on the small side
You can actually cook the first four ingredients with the chicken in the crock-pot to save time later.
1 small can cream of mushroom
1 small can cream of chicken
1 can Rotel
1 cup chicken broth
1/2 bag of Doritos (nacho cheese flavor), crushed
Shredded cheddar or Mexican blend cheese
When the chicken is done, shred it up and mix the first four ingredients in...or if you cooked them all together then just shred the chicken up.
Mix in some of the crushed Doritos (save some for top). Place mixture in a casserole dish and place in 350 degree oven for 20 minutes. Take out and sprinkle cheese on top, put back into oven for another 10 minutes.
Until next time...
JenT
Cook about 3 chicken breasts, 4 if they are on the small side
You can actually cook the first four ingredients with the chicken in the crock-pot to save time later.
1 small can cream of mushroom
1 small can cream of chicken
1 can Rotel
1 cup chicken broth
1/2 bag of Doritos (nacho cheese flavor), crushed
Shredded cheddar or Mexican blend cheese
When the chicken is done, shred it up and mix the first four ingredients in...or if you cooked them all together then just shred the chicken up.
Mix in some of the crushed Doritos (save some for top). Place mixture in a casserole dish and place in 350 degree oven for 20 minutes. Take out and sprinkle cheese on top, put back into oven for another 10 minutes.
Until next time...
JenT
Recipe Series Chicken: Lemon Poppy Seed Chicken
Another good recipe for the crock-pot and also served over rice. This is my second daughter's favorite...everyone else loves it too.
Lemon Poppy Seed Chicken
5 chicken breasts, cooked in crock-pot until tender and shreds apart easily
1 cup sour cream
2 tbsp lemon juice
1 can cream of mushroom soup
1 stick butter, melted
1 sleeve Ritz crackers, crumbled
Poppy seeds
Mix together in a large bowl: chicken, sour cream, lemon juice, and soup. Put into a casserole dish and liberally sprinkle crackers and poppy seeds over top. Drizzle with melted butter then bake at 350 for 30 minutes.
Serve over rice.
Until next time...
JenT
Lemon Poppy Seed Chicken
5 chicken breasts, cooked in crock-pot until tender and shreds apart easily
1 cup sour cream
2 tbsp lemon juice
1 can cream of mushroom soup
1 stick butter, melted
1 sleeve Ritz crackers, crumbled
Poppy seeds
Mix together in a large bowl: chicken, sour cream, lemon juice, and soup. Put into a casserole dish and liberally sprinkle crackers and poppy seeds over top. Drizzle with melted butter then bake at 350 for 30 minutes.
Serve over rice.
Until next time...
JenT
Recipe Series Chicken: Island Chicken
Summer is the time for Crock-pot recipes. Here is one of our favorites.
Island Chicken
3 lbs chicken (we prefer boneless, skinless chicken breast)
1 tbsp cornstarch
1/2 cup brown sugar
1/2 tsp ground ginger
1 clove garlic, chopped
1/2 cup soy sauce (we use Bragg's Liquid Aminos for a healthier option)
1 tbsp oil
1 tbsp vinegar
1 green pepper, sliced
1 large can pineapple chunks, drained (our kids like to drink the juice)
1 onion, sliced thinly
Basically throw it all in your crock-pot until done. You can put it in in the morning on low and it will done by supper, or put it in in the afternoon on high for supper.
Serve over rice.
Until next time...
JenT
Island Chicken
3 lbs chicken (we prefer boneless, skinless chicken breast)
1 tbsp cornstarch
1/2 cup brown sugar
1/2 tsp ground ginger
1 clove garlic, chopped
1/2 cup soy sauce (we use Bragg's Liquid Aminos for a healthier option)
1 tbsp oil
1 tbsp vinegar
1 green pepper, sliced
1 large can pineapple chunks, drained (our kids like to drink the juice)
1 onion, sliced thinly
Basically throw it all in your crock-pot until done. You can put it in in the morning on low and it will done by supper, or put it in in the afternoon on high for supper.
Serve over rice.
Until next time...
JenT
Recipe Series Chicken: Sour Cream Chicken Enchiladas
I am going to do a series of recipes that our family loves. You are free to use these, adjust to your taste or needs, share them, ignore them...whatever.
First will be some chicken recipes and to start that off will be Sour Cream Chicken Enchiladas.
I realize that the weather is warming up, so some of these will be crock-pot recipes. Also, for those recipes where the chicken is shredded up, I cook it in the crock-pot starting in the morning to be ready for supper. It keeps the chicken moist and tender. I don't have the newest rage, the insta-pot, so if you have one of those, I'm sure it will work just as well if not better and faster.
Without farther ado -
Sour Cream Chicken Enchiladas
2 cups or more cooked chicken, seasoned with taco seasoning (I usually use more)
1 lb Monterrey Jack cheese, shredded*
flour tortillas; as many as needed
1/4 cup butter, melted
3 tbsp flour
2 cups chicken broth
2 jalapeno peppers, chopped**
1 cup sour cream
Roll chicken and most of cheese together in tortillas to fill 9x13 pan.
Sauce: cook butter, flour, broth, peppers until thick. Add sour cream and cook until hot, but DO NOT boil. Pour over tortillas. Top with remainder of cheese. Bake at 350 until cheese is melted.
* divide cheese; part for inside tortillas, part for on top
** if someone does not care for hot and spicy, these can be left out...also if someone likes it really spicy, more can be added.
Just a note: for our large family we do two pans...one with jalapenos, one without.
Until next time...
JenT
First will be some chicken recipes and to start that off will be Sour Cream Chicken Enchiladas.
I realize that the weather is warming up, so some of these will be crock-pot recipes. Also, for those recipes where the chicken is shredded up, I cook it in the crock-pot starting in the morning to be ready for supper. It keeps the chicken moist and tender. I don't have the newest rage, the insta-pot, so if you have one of those, I'm sure it will work just as well if not better and faster.
Without farther ado -
Sour Cream Chicken Enchiladas
2 cups or more cooked chicken, seasoned with taco seasoning (I usually use more)
1 lb Monterrey Jack cheese, shredded*
flour tortillas; as many as needed
1/4 cup butter, melted
3 tbsp flour
2 cups chicken broth
2 jalapeno peppers, chopped**
1 cup sour cream
Roll chicken and most of cheese together in tortillas to fill 9x13 pan.
Sauce: cook butter, flour, broth, peppers until thick. Add sour cream and cook until hot, but DO NOT boil. Pour over tortillas. Top with remainder of cheese. Bake at 350 until cheese is melted.
* divide cheese; part for inside tortillas, part for on top
** if someone does not care for hot and spicy, these can be left out...also if someone likes it really spicy, more can be added.
Just a note: for our large family we do two pans...one with jalapenos, one without.
Until next time...
JenT
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