Chicken and Black Bean Enchiladas with Gooey Jack Cheese

This one is thanks to Robin Miller at the Food Network.

Serves 4

2 teaspoons olive oil
1/2 cup chopped onion
2 cloves garlic, minced
2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces *see cook's note
1 (15-ounce) can black beans, rinsed and drained
1 (4-ounce) can diced green chiles
1/3 cup prepared salsa, mild, medium or hot
2 tablespoons chopped fresh cilantro leaves
4 (8-inch) flour tortillas
1 1/3 cups shredded Monterey jack and or Cheddar
*Cook's note: this is enough chicken to make this meal and another meal. If you are only making this meal, use 1 pound chicken.

Preheat oven to 400 degrees F.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute 2 minutes. Add chicken and saute 5 minutes, until golden brown and cooked through. Remove half of the chicken and reserve for another use.

Stir in black beans, green chiles, and salsa and simmer 5 minutes, until sauce thickens and reduces. Remove from heat and stir in cilantro.

Arrange 4 tortillas on a flat surface. Top each tortilla with an equal amount of chicken mixture. Roll up tortillas and place side by side in a shallow baking dish. Top tortillas with shredded cheese (1/3 cup per tortilla).

Bake enchiladas 15 minutes, until cheese is golden and gooey!

Chicken Waikiki Beach

This is one of those great tried-and-true recipes from a ward cookbook. The recipe calls for whole chicken legs and breasts, but you can also use like 3 large boneless skinless chicken breasts instead, just eyeball it. It also says to bake it for a total of 1 hour, but you can skip the first step and add all the ingredients together and bake it about 40 minutes, or until the chicken and pineapple and pepper are tender.

2 whole chicken legs
2 whole chicken breasts
1/2 cup flour
1/3 cup vegetable or canola oil
1 tsp. salt
1/4 tsp. pepper
Sauce:
1 cup sugar
1 large can pineapple chunks
2 Tbsp. cornstarch
3/4 cup apple cider vinegar
1 Tbsp. soy sauce
1/4 tsp. ground ginger
1 chicken boullion cube
1 large green pepper cut into cubes

Heat oven to 350. Wash chicken, pat dry. Coat chicken with flour.

Heat oil in a large skillet, add chicken, and brown on all sides. Remove as browned to shallow roasting pan, skin side up. Sprinkle with salt and pepper.

Sauce: Drain pineapple, pouring syrup into 2-cup measuring cup. Add water to make 1 1/2 cups. In a medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and boullion cube. Bring to boiling, stirring constantly. Boil 2 minutes. Pour over chicken. Bake uncovered for 30 minutes. Add pineapple and green pepper. Bake 30 minutes longer or until chicken and vegetables are tender. Serve with fluffy white rice (jasmine is my favorite.)

Orange Chicken

ORANGE CHICKEN
KODY’S FAVORITE
MIX FINE BREAD CRUMBS
1 TBS. ORANGE RIND
1 TEAS SALT AND PEPPER
DIP CHICKEN IN ORAGE JUICE AND ROLL IN CRUMBS. PUT IN A GREASED SHALLOW PAN
BAKE AT 350’ FOR 30 MINUTES
WHILE THIS IS COOKING MAKE MIXTURE FOR TOP
1/2CUP ORANGE JUICE
1/2CUP HONEY
1/2CUP CHICKEN BROTH
1/4CUP BUTTER MELTED
MIX TOGETHER AND POUR OVER CHICKEN AND COOK FOR 30 MINUTES LONGER

Rosemary Chicken with Roasted Vegtable

Am I the only one that cooks around here? Where's all your recipes guys? Anyway, this dish is SO delicious, EASY, and healthy! You can freeze half for later if you'd like It's from Rookie Cookie.

Rosemary Chicken with Roasted Vegtables

1 pound new potatoes
2 carrots
2 small zucchini
2 Tbsp olive oil
2 Tbsp whole-grain mustard
1 bunch rosemary
Kosher salt and pepper
4 6-ounce boneless, skinless chicken breasts
4 1-quart resealable plastic freezer bags

Quarter the potatoes. Peel the carrots. Cut the carrots and zucchini into 2-inch sticks. Mix them in a bowl with olive oil, mustard, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Divide everything among 4 bags. Freeze, until ready to cook, for up to 3 months.

Cook It:
Heat oven to 400° F.

Remove the bags from the freezer (you'll need 1 bag for each serving). Empty the contents of the bags into a baking dish. Roast for 25 minutes. Toss the vegetables, turn the chicken, and continue roasting until the chicken is cooked through, 20 to 25 minutes more.

Divide among individual plates.

Swiss Fondue Chicken

I like to serve this chicken with fluffy white rice and a vegetable. The original recipe calls for dry sherry or chicken broth, but I like to use white wine; it gives it a nice flavor with the mushrooms and cheese. Also, I like that you can make it ahead and freeze it.

6 boneless, skinless chicken breast halves
1 (4 1/2-oz.) jar whole mushrooms, drained
8 oz. (2 cups) shredded swiss cheese
1 (10 3/4-oz) can condensed cream of mushroom
soup
1/4 cup sour cream
1/4 cup dry sherry or chicken broth (or I like to use alcohol-removed white wine)
1/4 cup grated Parmesan cheese

1. Heat oven to 350 degrees. Place chicken breasts in ungreased 12x8-inch (2 quart) baking dish. Add mushrooms, sprinkle with swiss cheese.
2. In small bowl, combine soup sour cream, and sherry (or broth or wine). Blend well. Pour over chicken. *
3. Bake at 350 for 50 minutes. Sprinkle with Parmesan cheese; bake an additional 5 to 10 minutes or until chicken is fork-tender and juices run clear. Place chicken on serving plate. Stir sauce if necessary to blend. Serve with chicken.
* Make-Ahead Directions: Prepare recipe as directed; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350 for 1 1/2 hours. Uncover; bake an additional 10 minutes or until chicken is fork-tender and juices run clear.

Thai Chicken Stir Fry

A favorite of mine from the better homes and gardens cookbook.

Thai Chicken Stir Fry
12 oz skinless, boneless chicken breast halves
3 tbs dry sherry
2 tbs reduced-sodium soy sauce
1 tbs fish sauce (optional)
1 tbs water
1 teaspoon cornstarch
1/2 tsp crushed red pepper
1 tbs cooking oil
1 tsp grated fresh ginger
2 cloves garlic
1 cup bias-sliced carrots
2 cups fresh pea pods (or broccli florets)
4 green onions bias sliced into 1 inch pieces
1/3 cup dry roasted peanuts
hot cooked rice

1. Cut chicken into one inch pieces; set aside
2. For sauce, in a small bowl stir together the sherry, soy sauce, fish sauce (if using), water, cornstarch, and red pepper. Set aside.
3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrots; cook and stir for 2 minutes. add pea pods and green onions; cook and stir for 2 to 3 minutes more or until vegtables are crisp-tnder. Remove vegtables from wok.
4. Add chicken to wok; cook and stir for 3-4 minutes or until chicken is no longer pink. Push chicken from venter of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in peanuts. Cook and stir for 1-2 minutes more until heated through. Serve with rice.

Quick Moroccan Chicken

In case you haven't already noticed, I love Real Simple. I love their recipes. Here's what I'm making tonight. I hope it's good!

1 10 oz box couscous
1/2 tablespoon olive oil
1 large clove garlic, thinkly sliced
1 1/2 tablespoons light brown sugar
pinch ground nutmeg
1 1/2 tablespoons red wine vinegar
1/2 cup orange juice
1 15 ox can diced peaches drained or fresh peaches slices
1 rotisserie chicken cut into pieces
1/4 cup fresh flat-leaf parsley leaves (optional)

Cook the couscous according to the package directions. Meanwhile, heat the oil in a large skillet over medium low heat. Add the garlic and cook for 1 1/2 minutes. Add the sugar, nutmeg, vinegar, and orange juice and bring to a simmer. Add the peaches and continue to simmer until the liquid has reduced slightly, about 5 minutes.

Divide the couscous and chicken among individual bowls, top with the peach sace and sprinkle with the parsley (if using)

Makes 4 servings

Chicken Pillows

4-6 Chicken Breasts (I like to use 1 can of chicken breast instead)
1(8oz.) Cream cheese
1 can Mushrooms(I dont put mushrooms in and it is still good)
1 1/4 cups butter
2/3 cups Pepperidge Stuffing( I use breadcrumbs)
2 cans of Crescent Rolls(Get the bigger ones)
Salt and Pepper to taste

Boil Chicken and chop. Mix cream cheese and 1/4 c. softened butter and dash of pepper. If you use the canned chicken put it in the cream cheese and butter mix. Fold in chicken and mushrooms (Drained). flatten rolls and put spoonful of mixture towards large end of the rolls. Seal up each roll. Melt 1 c. of butter. Roll the rolls in the melted butter, then in the stuffing. Place on ungreased cookie sheet. Bake at 350 degrees for 25 minutes or until the rolls are lightly browned.

Oven Fried Chicken

six to eight chicken drumsticks with skin removed

Melt 1/2 stick of butter and leave in it's own bowl (make sure it is large enough to dip a drumstick into), in another bowl mix one package of green onion, regular onion, italian, or ranch dry dressing mixes, add 1/2 tsp paprika, salt and pepper to taste, and 1/2 cup potato flakes. dip each drumstick in butter then dip into coating and bake at 350 for 1 hour turning halfway through. Line bottom of pan with foil or waxed paper.

Cafe Rio Chicken Recipe

5lbs chicken breast
1 small bottle kraft zesty italian dressing
1 T. chilli powder
1T. cumin
3 cloves minced garlic

cook for six hours in a crock pot on low, shred and cook for one more hour.

Honey Mustard Chicken

This chicken goes great with mashed potatoes and a vegetable. The sauce is really yummy to drizzle on your potatoes. You can also cut it up and use it in a green salad with a great dressing.

6 boneless skinless chicken breasts
1/2 cup honey
1/2 cup margarine (or butter if you don't have margarine)
1/4 cup regular yellow mustard
1 tsp. salt
1 tsp. curry powder
Combine honey, margarine, mustard, salt and curry in a small saucepan and bring to a boil. Place chicken in casserole dish and pour sauce over. Bake uncovered at 350 for 1 hour.

Chicken Curry Couscous

This is a staple in our house.

1 cup water
1 can lite coconut milk, shaken well
1 tsp. salt, divided
1 cup couscous
1 Tbsp. curry powder
1 Tbsp. flour
1 lb. chicken strips, cut up
2 tsp. vegetable oil
1 cup carrots, julienned
1/3 cup dried cranberries (craisins)
Combine 3/4 cup coconut milk, 1/2 tsp. salt, 1 cup water and couscous in a pot. Bring to a boil, remove from heat and cover. Meanwhile, combine flour, curry powder, and other 1/2 tsp. salt in a plastic bag or bowl. Toss chicken to coat. Stir fry in oil over medium heat, until no longer pink, about 5-6 minutes. Add rest of coconut milk, carrots and cranberries, cover and simmer over medium-to-medium-low heat until carrots are tender. Serve with couscous and chopped cilantro.

Makes 4 servings
1 serving= 3/4 cup chicken mixture, 3/4 cup couscous and 1 Tbsp. cilantro
Calories:  396
Fat:  9.6g
Fiber:  3.4g

Company Chicken

This is a recipe from my good friend Serena Cherry. I had this at an Oscar party she had a few years ago, and have been making it ever since. It is so simple and so delicious!

1 12-oz. jar chili sauce (any brand, it's found by the ketchup)
2 tsp. curry
Marinate chicken breasts in sauce and curry for at least 30 minutes (longer is better.) Bake 30 minutes at 350. Pour 1/2-1 pint heavy cream over chicken. Bake an additional 20 minutes. Serve over pasta (my favorite is bowtie or rotini.) Sooo good!

easy mexican chicken cassarole

on monday night I decided to whip up dinner really fast... I had leftovers I needed to use. This is what I came up with...

spanish rice (from the package) really cheap!
cheese
campbells pepperjack soup
1/2 can milk
chicken breast (from rotisery chicken) shredded up.

layer in this manner and then put cheese on top...

E loved this and proceeded to tell me that I needed to invite all our friends over so they can see how good of a cook I am... I laughed... If he only knew how easy it was!

CHICKEN CAESAR PASTA

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini’s original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, choppedCook pasta and drain.

Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

I found this on another site.. but love it nonetheless...

Creamy chicken enchaladas

(I like this cuz it isnt too hot!)

1 can Southwestern Style Pepper jack soup (or Nacho Cheese soup--both are from Campbell’s)
1 1/2 C milk
1/2 C sour cream
1/4 C salsa
2 C cheddar cheese (divided)
1 can chicken – drained or chicken breast.
8 tortillas

Preheat oven to 350 degrees. Mix soup, milk, sour cream, salsa, and 1 C cheese together. Put about 1 C of this mixture in the bottom of a 9x13 pan. (a little more if necessary to lightly cover the bottom) Add chicken to the mixture in the bowl. Put about 1/4-1/2 C filling in the center of each tortilla and roll up. Place tightly together in pan. Pour remaining soupy mixture over the enchiladas and top with cheese. Bake at 350 degrees for 25-30 minutes.

Kyles Tikka Masaula

One Onion sautee in 2 TBS butter then add...
1Tbs garlic
1tsp cumin
1-2 TBs salt
2 TBS garum Masuala
Blend together over heat for a few minutes

1 lg can of crushed tomatoes (unflavored)
1 sm can of tom sauce

add chopped cooked chicn and boil to desired thickness.
add 1 pnt of whipping cream add honey to taste.


serve over rice with cilantro on top.

We first tried this at Kyle and JoEllens. It is a favorite. even picky E likes it.