Chicken Caprese Bowls

Here is a dinner version of caprese that's healthy and filling! Recipe serves two.

Ingredients:
Two boneless, skinless chicken breasts
Jar of pesto sauce
6 oz fresh small tomatoes (I used cherry tomatoes)
4 oz fresh mozzarella cheese (I used half of a mozzarella ball from the store)
Handfull of fresh basil leaves
Olive oil
Balsamic vinegar
Salt and pepper

Directions:
1. Coat the chicken breasts with a little olive oil, then spread a layer of pesto sauce on both sides of the chicken breasts.  Grill for about six minutes on each side, or until no longer pink.
2. While the chicken is cooking, chop up the tomatoes, cheese and basil into bite-sized pieces. Grab two bowls and put half of this mixture into each.
3. Once the chicken is cooked, chop them into bite-sized pieces and divide between the two bowls.
4. Add olive oil, vinegar, salt and pepper to taste, then stir each bowl to combine. You may want to add a little more pesto sauce for extra flavor. Enjoy!

Enchilada/Taco Chicken

Also known as "Mexican Chicken" by some.  This is an easy baking dish that's packed full of flavor and cheesy goodness.  Serves two, but can be doubled to serve more.

2 boneless skinless chicken breasts, pounded thin
1 packet taco seasoning
1/4 onion, chopped
1/2 red pepper, chopped
1 cup green enchilada sauce
4 taco sized corn tortillas, chopped
2 oz shredded cheese (we used Mexican blend)
Salsa
Sour cream

Directions:

1.  Brush the chicken breasts with a little olive oil.  Take a few pinches of the taco seasoning and sprinkle over both sides of the chicken.  Grill chicken for about 6 minutes on each side, or until no longer pink.  Keep an eye on them because over-grilling = dry chicken.

2.  Remove chicken from grill and set aside.  Place the red pepper and onion at the bottom of an 8 by 8 inch glass pan in an even layer.  Preheat the oven to 350 degrees and place the pan in the oven while it is preheating.  This will make the veggies more tender and less crunchy.

3.  Chop the chicken into bite-sized pieces.  Add chicken, enchilada sauce and 3 tablespoons of taco seasoning in a mixing bowl and stir until well combined.  Once the oven is preheated, remove the pan and stir the veggies into the chicken mixture.  Be sure to use oven mitts with the hot pan!

4.  Line the bottom of the pan with the tortilla pieces, then pour the chicken mixture on top of it.  Spread the mixture into an even layer and top with shredded cheese.

5.  Cover the dish with aluminum foil and bake for 15 minutes, or until cheese is melted.

6.  Spoon into bowls.  Add sour cream and/or salsa, according to your preference.

Note:  I'm sure you will have leftovers of taco seasoning, enchilada sauce and tortillas that haven't been used.  Just store them for next time or use them in a different Mexican recipe.  Enjoy!

Panini Party!

Another post that's more of a great idea than a recipe, but I figured after searching the web (and other food blogs) I'd make a post about my own customized panini party!

I did a buffet-style party so my guests could build their own tasty sandwiches.  Then we set up a couple panini grills (or George Foreman-style grills) to toast them up.  Here are the ingredients I used, but you can change and add according to your personal tastes.

Ingredients:
Thick sliced bread- sourdough, rye and a few ciabatta rolls
Meat- sliced turkey and roast beef, plus some chopped chicken breast pieces and bacon
Cheese- sliced cheddar, pepper jack and provolone
Veggies- salad greens, chopped tomato, quartered artichoke hearts, roasted red peppers
Spreads- mayo, mustard, Dijon mustard, ranch dressing, BBQ sauce, Italian dressing, roasted garlic, chipotle aioli and avocado spread (recipes for the last three can be found below)

Directions:
1.  Set up a buffet table where guests can build their own sandwiches.  Plastic knives and spoons are a big help for the veggies and spreads.
2.  Brush the top and bottom of each sandwich with a little melted butter or olive oil (to make it crunchy).  Place one or two sandwiches in the grill and cook until cheese has melted.
3.  Carefully remove sandwiches, cut them in half and serve with chips, pickles, pasta salad or potato salad.  Yum!

***Roasted Garlic: Cut the tops off 4 heads of garlic so that the cloves are a little exposed.  Remove the outer layers of skin until you have only a thin skin covering the cloves.  Wrap each head in tin foil and bake at 400 degrees for 40 minutes.  Let cool until you can handle them with your hands, then squeeze the innards out of each clove.  Stir together with a little olive oil and voila- instant spread.

***Chipotle Aioli: Add 1/2 cup of mayo with one chipotle pepper (the ones that come canned with adobo sauce) in a food processor.  Pulse and blend on low until fully mixed.  Add another pepper or some adobo sauce if you want more spicy flavor.  Use a spatula to spoon mixture out into a bowl.

***Avocado Spread: Scoop out 3-4 avocados like you are going to make guacamole.  Add a dash of fresh lime juice, then mash with a fork until it's spreadable.

Loaded Stuffed Chicken

I was browsing the web looking for Paleo recipes and I ran across this recipe.  It was a good start, but I wanted to push it further with more flavors. So I finally ended up with this, my loaded stuffed chicken!  Recipe serves two but can be doubled.

Ingredients:
2 chicken breasts, pounded thin to about 1/4 inch thickness
Olive oil
Garlic Pepper
1/4 cup shredded parmesan cheese
2 shallots, diced
3 strips bacon, cooked and chopped
1 handful of fresh spinach leaves
1/2 cup shredded cheddar cheese

Directions:

1.  Preheat the oven to 350 degrees.  Cover a baking sheet with tin foil and place chicken breasts next to each other on the foil.
2.  Drizzle a bit of olive oil onto the chicken and spread it around with the back of a spoon.  Sprinkle garlic pepper over the oil, then layer half of the parmesan cheese, shallots and bacon on each of the chicken breasts.  Finish with enough spinach to cover each breast and 1/4 cup of the cheddar cheese.
3.  Take one of the shorter ends of a chicken breast and roll it up lengthwise, as tightly as possible.  Tuck in any ingredients that may have spilled out, and repeat with the other breast.  Skewer each breast with a couple of toothpicks or bamboo skewers to hold them together.
4.  Top the chicken breasts with the remaining cheddar cheese and a few spinach leaves.  Cover the baking sheet loosely with a piece of tin foil.
5.  Cook for 35-40 minutes, or until chicken is cooked through and no longer pink.  Remove the toothpicks, slice and enjoy!

Mediterranean Chicken

My husband and I are once again on the lookout for low carb recipes.  We came across one for chicken with artichokes, added a few twists, and voila: Mediterranean Chicken!  It tastes a lot like warm spinach dip, plus the great flavors of sun dried tomatoes and spices.  Recipe feeds two, but it can be doubled for a larger dish.

Ingredients:
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tablespoon garlic pepper
1 tablespoon Italian herbs
1 tablespoon onion powder
1 pinch of salt
1 (15 ounce) can artichoke hearts, drained and chopped
2 boneless, skinless chicken breast halves cut into two-inch pieces
2 ounces sun dried tomatoes in oil, drained and chopped

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, mix together the Parmesan cheese, mayonnaise, and spices.

3. Place chicken, artichokes and tomatoes in an ungreased 8 by 8 inch baking dish.  Stir in the mayonnaise mixture until well combined.

4. Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Note:  If you want more veggies, try adding chopped mushrooms and/or chopped olives to the mix.

BBQ Chicken Skewers

This recipe is easy to make, and only requires a few minutes of cooking on the grill.  Makes approximately four skewers.

Ingredients:
1 boneless, skinless chicken breast, cut into chunks
2 tablespoons BBQ sauce
1 can pineapple chunks in juice (reserve juice)
1 red pepper, cut into chunks
1/2 onion, cut into chunks

Directions:
1. Place BBQ sauce and one tablespoon of pineapple juice in a large ziplock bag.  Add chicken, seal, and shake to coat evenly.  Let the bag sit for five minutes.
2. Assemble the chicken, pepper, onion and pineapple on skewers in an alternating fashion.  Tip: be careful when sliding them on, you don't want to poke yourself or get a splinter.  Also, the chicken will be a bit slippery, so top it with an onion or pepper chunk to help it go down the skewer.
3.  Grill on the BBQ on low heat until the chicken has fully cooked through. Use a fork to remove the food from the skewers, divide between plates and serve.

Note: Pictured on the top of the pile is a bacon skewer with leftover pineapple.  It's not included in the recipe, but it's darn tasty!  Also, you can use the leftover pineapple juice in a cocktail, or just drink it as is.

Fondue for Dinner

Fondue is back in style, and it's a great way to share a meal with your family and friends.  Get yourself a fondue pot (or borrow one from a friend), grab some ingredients and get cookin'!  This recipe is for a main dish fondue- a seasoned broth in which you can cook meat and veggies.  I would suggest making the dips first, then making the broth so once it's done you're ready to go.  Serves up to 4 people.

Mojo-style Broth
5 cups chicken or vegetable broth
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon jerk seasoning (or blend of spices, if you don’t have jerk)
2 tablespoons fresh lime juice
4 cloves minced garlic

Dippers:
Assorted bite-sized chunks of meat, such as chicken and beef
Small peeled shrimp
Assorted bite-sized vegetables, such as broccoli and baby carrots

Directions:
1. Combine ingredients in saucepan on stovetop, bring to a boil.
2. Transfer to fondue pot, increase heat until broth simmers.
3. Add vegetables first- they will take a few minutes to cook. Use fondue forks to cook the meat pieces in the broth. Meat and poultry will take 1-2 minutes to cook, and shrimp about a minute. Use a slotted spoon to scoop out the vegetables. Use the dips listed below, or any other sauces you like.

Green Goddess Dip
8 ounces cream cheese, cut into slices
2 tablespoons milk
1/4 cup sour cream
2 tablespoons finely chopped parsley
2 tablespoons finely sliced chives (or green onions)
1 tablespoon dry Italian herbs

Directions:
1. Microwave cream cheese 1-2 minutes, whisking after each minute, until cream cheese melts and mixture is smooth.
2. Stir in milk, sour cream, parsley, chives and herbs. Refrigerate for a few minutes, until cold. Serve with fondue.

Curry Dip
1/2 cup mayonnaise
2 tablespoons curry powder
2 tablespoons milk
1/2 teaspoon hot sauce

Combine ingredients, serve with fondue.

Chicken Cordon NOM

A modern twist on an old classic! Instead of cooking whole chicken breasts, I chopped up the chicken to mix the flavors together.  Works well paired with egg noodles, or broccoli florets for the low-carb eaters.  Serves two.

Ingredients:
4 strips bacon
2 chicken breast halves, chopped
1 can cream of mushroom soup
2 tablespoons water
1/4 cup dry white wine
1/2 cup shredded swiss cheese (or 4 slices, chopped)
2 cups broccoli florets (pictured) or cooked egg noodles

Directions:
1.  Cook bacon in a large pan until slightly crispy. Remove bacon, leaving grease in pan.
2.  Add chicken to pan and cook for approximately 10 minutes, stirring frequently.
3.  Stir in soup, water, wine, cheese, and bacon. Cover and cook on low heat for 5 minutes or until chicken is cooked through.  Stir in broccoli or noodles.  Divide mixture between two bowls and serve.

Optional: top the bowls with shredded cheese and/or cracked black pepper.  Enjoy!

King Ranch Casserole

I recently completed a family recipe project, which introduced me to this yummy Tex-Mex casserole.  This particular recipe was taken from Campbell's Kitchen website, but closely resembles my family's version.

Ingredients:
1 can condensed cream of mushroom soup
¾ cup salsa
¾ cup sour cream
1 teaspoon chili powder
2 cans diced tomatoes, drained
2 chicken breast halves, cooked and diced
12 small corn tortillas cut into 1-inch strips
1 cup shredded cheese (we used a Mexican blend)
Sliced green onion

Directions:
1. Preheat the oven to 350 degrees. Stir the soup, salsa, sour cream, chili powder, tomatoes and chicken in a mixing bowl.
2. Place half of the tortilla strips as a layer in a 9 by 13 inch casserole pan. Top with a layer of half the chicken mixture. Repeat the layers again to fill the pan. Sprinkle the top of the casserole with cheese.
3. Bake for 40 minutes or until the mixture is hot and bubbling. Serve with additional salsa and sour cream. Sprinkle the top with the green onion (not in picture).

Chicken Burrito Bowls

Mixed this up one night because the hubby is on a no-carb diet.  It was an instant hit!

Ingredients:
1 grilled chicken breast (or steak)
1/2 red bell pepper, diced
1/4 onion, diced
1/2 tomato, diced
1 small can sliced black olives
2 avocados, diced
chunky salsa (optional)

Directions:
1. Cut the chicken into bite-sized pieces and place in a microwave safe bowl.
2. Add pepper, onion, tomato and olives, stir.  Microwave 1-2 minutes or until hot.
3. Add avocado and salsa, stir again. Divide between two bowls and enjoy!

Note: you can also add jalapenos, sour cream or beans if you like.

Cheesy Chicken & Rice Bake

A great no-cook dinner... just throw everything in a casserole pan, stir and bake! I found the original recipe on the Campbell's website, but it took a few adjustments to get everything to cook correctly.  Serves 3-4 people. Enjoy!

Ingredients:
2 boneless skinless chicken breast halves
1 can condensed cream of chicken soup
1 cup chunky salsa
1/2 cup water
1 can corn, drained
3/4 cup uncooked white instant rice (the kind that cooks in 5 minutes)
paprika, cayenne pepper and garlic pepper
1/2 cup shredded cheddar cheese

Directions:
1. Preheat oven to 375 degrees. Chop chicken breasts into small bite-sized pieces and place in an 8 by 8 inch glass casserole dish.
2. Add soup, salsa, water, corn and rice, stir until well combined.
3. Add a pinch each of paprika, cayenne and garlic pepper (less cayenne if you don't like spicy flavor).  Stir again.
4. Cover the dish with aluminum foil and bake for 45 minutes, or until chicken is cooked through.  Sprinkle the mixture with cheese and serve.

Chicken Enchiladas

Happy Cinco de Mayo!  This recipe was given to me by my mother, and has evolved into a classic dish which I have relied on for years.  Serve with rice and beans for a great meal that serves four people.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-2 cooked chicken breasts, chopped into bite-sized chunks
-8 oz tub sour cream
-1 small can sliced black olives, drained
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:

1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the chicken, sour cream, olives and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.

Chicken Chow Mein

This is a great way to get a bunch of vegetables in one meal.  You can use the ones listed or modify it to your tastes.  We found the chow mein noodles in the Asian food aisle at the local Albertson's.  Makes 3-4 servings.

Ingredients:
2 carrots, chopped
2 ribs of celery, chopped
1/2 onion, chopped
1 red pepper, chopped
2 cloves garlic, minced
2 leaves fresh cabbage, chopped
1 cup sprouts
1 can water chestnuts, drained
1 small can pineapple chunks, drained
1 tablespoon vegetable oil
1 package chow mein noodles
1 lb boneless, skinless chicken breasts
1 bottle Teriyaki sauce
Garlic powder and black pepper (optional)

1. Fill a large pot with water and heat until boiling.  Cook noodles according to directions on the package, then strain and set aside.
2. Throw all veggies (and pineapple) into a large frying pan with the vegetable oil, cook until just tender.
3. Chop chicken breasts into bite-sized pieces.  Add to frying pan and cook till done.
4. Add Teriyaki sauce, garlic powder and black pepper to taste.  Remove the pan from heat, add noodles and stir.

If you like your food spicier, you can add a bit of Sriracha (chili garlic sauce, also called "Rooster Sauce").

Chicken and Sausage Jambalaya

This one-pan dinner will be enough to feed an army (if your army consists of 4-6 very hungry people).  Corn bread (or the Jiffy brand corn muffins, I don't judge) makes a great side dish.

Ingredients:
1 lb chicken breast, cut into bite size pieces
1.5 lb sausage or bratwurst (I use Johnsonville Beer Brats)
½ teaspoon each of salt and pepper
1 tablespoon vegetable oil
1 onion, chopped
1 green pepper, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 cups uncooked white rice
¼ teaspoon cayenne pepper (more if you like it spicy)
2 cups (small can) chicken stock
15 oz (small can) diced tomatoes

1. Season chicken with salt and pepper, brown in hot oil in large saucepan.
2. While chicken is browning, heat sausage in microwave until cooked through, let cool and slice.
3. Add sausage to pan and cook another 2 minutes. Remove meat and set aside, leaving grease in pan.
4. Add onions, green pepper, celery and garlic to pan. Cook on medium-high heat until slightly softened.
5. Stir in rice, cayenne pepper, chicken broth, tomatoes, and meat. Bring to a boil, then cover and reduce heat to medium. Simmer, covered, for 30 minutes or until rice is done. Stir the mix every 5 minutes to ensure even cooking.