Stacked Green Chili Enchiladas

Hola!  Here’s dinner with a crowd of friends who came in last week.  Happily, it was pretty easy to make two big pan-fulls–using pre-roasted chicken from the market.  Instead of rolling all those enchiladas, you just stack the ingredients in a baking dish and pop it into the oven.

And I think they all loved it because there was only 1 serving leftover to take a picture to show you!

STACKED GREEN CHILI ENCHILADAS
1 grocery store roast chicken,
deboned & cut to bits
1/4 cup butter
2 tab. olive oil
2 cloves garlic
1/4 cup flour
14 oz. can chicken broth
1 cup milk
4 oz. can diced green chilis
1/2 cup salsa verde
2 cups grated cheddar jack cheese
12 to 14 corn tortillas
garnish: avocado and a little more sour cream

Remove the skin, debone and cut the chicken to small chunks.  Cut the tortillas into 6 triangles each.

Melt the butter in a large skillet of pot.  Add the olive oil and garlic.  Bring it to a simmer and stir in the flour until it’s a thick paste.  Keep simmering and stir in the chicken broth a bit at a time.  Then add the milk the same way.  Continue to stir until it thickens.

Mix in the green chilis and salsa verde. Turn off the heat and stir in the sour cream.

In a 9″x13″ baking dish, pour 1/4 cup of the sauce to coat the bottom of the dish.  Layer 1/3 of the tortilla triangles to cover the bottom the baking dish.  Sprinkle 1/3 of the chopped chicken over the tortillas.  Sprinkle 1/2 cup of cheese on top.  Then drizzle 1/3 of the sauce over the cheese.

Repeat the same layer process two more times, topping with a full cup of cheese.

Tent foil over the baking dish, so that it doesn’t touch the cheese on top.  Bake it all up at 350 degrees for 25 minutes.  Take off the foil and cook 10 minutes more to melt the cheese completely.

Cut into squares and serve with a dollop of sour cream and a little avocado.

Chicken with Sun Dried Tomato Sauce

Hello hello–  All I can say it–the Sauce!!  I poured the extra over my tortellini and sopped up every last drop.  This dish is easy enough for everyday, beautiful enough to share with a table full of friends.

CHICKEN WITH SUN DRIED TOMATO SAUCE|
4 to 6 chicken thighs
2 tab. olive oil
sale & freshly ground pepper
3 cloves minced garlic
1 tsp. fresh thyme*
1 tsp. dried basil*
1/2 cup sun dried tomatoes, chopped to bits
1 cup chicken broth
1/2 cup cream or half & half
1/2 cup grated parmesan romano
garnish: thyme sprigs, a sprinkling of parmesan

Heat the olive oil in a skillet and then drop in the chicken thighs.  Salt and pepper them liberally while they cook 5 to 7 minutes on each side (until they are cooked through).  Remove them to a plate and cover to keep warm

In the same skillet add the garlic, thyme, basil and dried tomatoes.  Stir for a minute to blend the flavors.  Then mix in the broth and cream. Let the sauce simmer on low for 3 to 5 minutes until the sauce thickens.  Stir in the parmesan romano.

Pour the sauce over the chicken.  Garnish with a bit of parmesan and sprigs of thyme.

We ate this luscious chicken with tortellini and a hearty salad.  Perfect.

*I just used thyme because it is growing in the side yard, basil, marjoram, mined rosemary, any fresh Italian-ish herb would be fine.
**Of if you have Italian seasoning, oregano…

Thai Curry Chicken Skewers

 

Hi all– It was a wacky wonderful weekend.  Family pulled in from Ojai, San Francisco and Wisconsin to celebrate John & Laurel, about to get married!!  A Bachelorette Party and two festive showers–it couldn’t have been sweeter.

Now it’s back to real life.  And here’s an straight forward everyday dinner to throw on the grill.  Mix the marinade, drop in the chicken and skewer it up when you’re ready to grill.  A little spicy, and so flavorful.

THAI CURRY CHICKEN SKEWERS
2 to 3  pounds chicken boneless chicken breast
1/4 cup soy sauce
3 tab. brown sugar
2 tab. olive oil
3 cloves garlic, minced
1 tab. curry powder
1 tsp. ground ginger
2 tab. Thai sweet chili sauce
1/2 tsp. salt
1 red bell pepper, cut into chunks
garnish: lime wedges & chopped cilantro

Cut the chicken breasts in to chunks.  Set aside.

In a gallon zip loc bag, add in the other ingredients– soy sauce, brown sugar, oil, garlic, curry powder, ginger, Thai sweet chili sauce and salt.  Squeeze the bag until they all is thoroughly mixed and then drop in the chicken.

Marinate the chicken in the sauce, for at least 4 hours or overnight in the fridge.

Thread the chicken onto 3 or 4 skewers and grill the chicken on a bar-b- que until the it’s charred around the edges and cooked through.

Move the chicken to a platter and sprinkle on the chopped cilantro and serve with lime wedges.

Here’s a simple summer supper on the coffee table (Angel baseball on the tv).

Lemon Pepper Chicken

Hello there–  There are a few reasons I love this chicken:
#1. It’s delectable.
#2. It’s pretty on your plate with steamed broccoli and a chunk of crusty bread.
#3. I can put it on the table in about 30 minutes.
#4. Luckily, I had all the ingredients in the kitchen (no trip to the market)
#5. I get to pass the recipe on to you…

LEMON PEPPER CHICKEN
2 medium chicken breasts
2 tab. olive oil
garlic salt
freshly ground pepper
1 cup chicken broth
3 cloves garlic, minced
dash of red pepper
2 tab. lemon juice (1 small lemon)
1/3 cup red onion, chopped fine
lemon slices for garnish

Filet the chicken breasts slicing them horizontally to make 4 flat servings.  Liberally sprinkle both sides with garlic salt and freshly ground black pepper.

Heat the olive oil in a skillet and then drop in the chicken.  Cook on high heat just 2 or 3 minutes on each side until the chicken is well browned.  Remove from the skillet and set aside.

In a container with a tight fitting lid,  shake together the chicken broth, garlic, red pepper, lemon juice and cornstarch until it is well blended.  Set aside.

Preheat oven to 375 degrees.

In the skillet, saute the red onion a couple minutes until it turns tender (add a splash of oil if the pan seems dry).  Then pour in the chicken broth mixture and stir 3 or 4 minutes until it thickens.

Nestle the chicken back into the sauce (or put them both in a baking dish if your skillet is not oven proof)– and cook the chicken 15 to 20  minutes, until the chicken is tender,  in a 350 degree oven.

While that’s cooking, slice your remaining lemon and brown it in the pan juices in the skillet for a couple minutes.

When the chicken comes out of the oven, serve it up on a platter, grind on a bit more black pepper and add the lemon slices as garnish.  Serve any extra sauce on the side.   Delish!

Parmesan Mushroom Chicken

 

Hello to you — Here’s dinner a few nights ago.  Being of the mind that you can’t have too many chicken for dinner recipes handy, here’s a good one to add to your list.

We had it with roasted small golden potatoes chunked up, and the chicken and potatoes can can cook together in the oven, while you finish the sauce, set the table, change the laundry, make a salad, check on the kids, do that quick phone call…  As many multitasking things as you can fit into 20 minutes!!

It’s a yummy, practical, family friendly meal.  I think you’d like it!

PARMESAN MUSHROOM CHICKEN
2 tab. olive oil
4 chicken thighs, skin removed*
Garlic salt
freshly ground pepper
2 cloves garlic, minced
4 oz. sliced brown mushrooms
1 tsp. dried basil
1 cup chicken broth
2 tab. cornstarch
1/2 cup parmesan romano
2 tab. fresh basil or marjoram, chopped**
Basil or marjoram for garnish

Heat the olive oil in a deep skillet.  Liberally sprinkle the chicken thighs with garlic salt and freshly ground pepper.  Drop them in the hot oil to brown– about 3 minutes on each side.

Remove the chicken from the skillet and put them in a baking dish.  Put them in a 400 degree oven for about 20 minutes until they are cooked through.

While they are cooking, make the sauce.  In the same skillet, saute the sliced mushrooms and garlic in the pan juices in the skillet for just a couple minutes.  Remove them and set them aside.

Then in the skillet bring the chicken broth to a boil.  In a container with a tight fitting lid shake together the cornstarch and about 1/4 cup water until it is thoroughly blended.  Pour it into the boiling broth and stir until it thickens into a creamy sauce.  Lower the heat and stir in the parmesan and fresh chopped basil.

When the chicken is done in the oven nestle the pieces back in the skillet of sauce and leave it on a low simmer for 2 or 3 minutes to mix the flavors.

Then move the chicken to a platter, top with the mushrooms and a little sauce (serve the rest of the sauce on the side).  Garnish with basil leaves.

*You can leave the skin on if you prefer.
** I used marjoram because it grows like a weed in our side yard.

 

Sweet Thai Chicken

 


Hey there– It’s been a week.  I’ve been on jury duty in Santa Ana– about an hour commute during traffic times.  I have to say, I’ve had jury duty so many times over the years and never been picked to be on the jury!  So spending the days in the courtroom was fascinating, learned so mucy–and working with the other diverse jurors from all over the county was just great.

So in honor of jury duty– and long days out, here’s a quick flavorful dinner, ready in about 25 minutes.  Add a bright salad.  Done.

SWEET THAI CHICKEN
1 cup brown (or white) rice
2 boneless skinless chicken breasts, cut in chunks
3 tab. olive oil
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 tab. cornstarch
1/2 tsp. ground ginger
1 cloves garlic, minced
3 to 5 tsp. Thai Sweet Chili Sauce*
garnish: sesame seeds, chopped peanuts, cilantro

Put the rice on to cook according to the directions on your package.  I did plain brown rice– about 20 minutes simmered with 2+ cups of water and 1/2 tsp. salt.

Heat the olive oil in a large skillet.  Put in the pieces of chicken and saute, stirring now and then until they are cooked through and slightly browned, about 4 or 5 minutes.

While the chicken is cooking, in a container with a tight fitting lid, shake together the water, soy sauce, brown sugar, cornstarch, ginger, garlic and sweet chili sauce.  Pour the mixture in with the chicken and stir for about 2 minutes until the sauce thickens.

Serve the rice and chicken on a platter, and garnish with sesame seeds, chopped peanuts and cilantro.
(My pictures are just half a recipe, since it’s just Larry and me).

*You can use more of less Chili sauce, depending on the hear you like.  Add Sriracha sauce if you want to kick it up.

Maple Chicken with Sweet Potatoes

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Hello all–  I’m up in San Francisco, spending some stormy days with the new grand-girl Lois, while her mom is off to work.  It’s been quiet and cozy in the house.  Today we baked a birthday cake (actually Lois mostly just looked on from her little chair!).  So this has nothing to do with maple chicken– just wanted you to know how much fun I’m having!!

The Maple Chicken with Sweet Potatoes came out of the kitchen last week– made it for a friend who is having shoulder surgery next week, after a bad fall.  Praying she comes through this all strong and back on the run.  Love her so.

The coating is sweet and peppery, makes the chicken bright and tasty– with those smoshey sweet potatoes, a good winter evening meal.

MAPLE CHICKEN WITH SWEET POTATOES

Sweet potatoes:
2 large-ish sweet potatoes
1/4 cup whole milk
1/2 tsp. salt
1/2 tsp. vanilla

Chicken:
2 boneless, skinless chicken breasts
2 tab. butter
2 tab. olive oil
2 to 3 tab. steak seasoning (such as Montreal)
1/4 cup maple syrup
2 green onions, sliced to small bits

Pierce the skin of the sweet potatoes and set them on a baking dish lined with foil (for easier clean up). Put them in a 350 degree oven fro 50 to 60 minutes, until the sweet potatoes feel tender when poked with a fork.

Let them cool for a bit, then peel off the skin.  Put the sweet potato flesh in to a mixing bowl along the the milk, salt and vanilla.  Beat it all with an electric mixer until it’s smooth and fluffy. (You can reheat these easily in the microwave when the chicken’s done).

Slice the chicken breasts horizontally to cut each of them into two thinner cutlets.  Coat the chicken with a sprinkling of the the steak seasoning.  Heat the butter and oil in a large skillet.  Cook the chicken cutlets 3 to 4 minutes on each side on medium high heat– unitl they are nicely browned and cooked through.

Take the chicken from the pan and add the maple syrup to the chicken drippings.  Let it all simmer on low for 2 minutes to thicken the sauce.  Return the chicken to the pan to coat the pieces in sauce.

On a platter heap the sweet potatoes next to the chicken cutlets.  Scrape the extra sauce from the pan onto the chicken and then sprinkle the green onion slices over the chicken.  Enjoy!

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