Slow Cooker Chicken Tacos

I am well aware that I haven't posted in FOR-EV-ERRRR. But, oh well.  I don't write this blog to gather a massive following, or to get a book deal.  I post this blog for me.  For fun.  To keep track o what I do and what I like.  Not that there is anything wrong with feeling compelled to continuously write the blog in order to get a book deal.  In fact, I think cooks across America are now benefiting from Smitten Kitchen's dedication to blogging and her new amazing cookbook! Yay!

Anywho, new recipe, why not.  This one is great, easy, and freezes well, so we can have it for lunches when I don't have time to actually pack other lunches.  And did I mention it was easy?  Check this out:

Ingredients:

5 boneless, skinless, chicken breasts

1 (10 oz) can enchilada sauce (the red kind)

1 package taco seasoning

about 40 tortillas

Cheddar cheese- optional

A few dashes hot sauce- optional

Combine enchilada sauce, taco seasoning, and hot sauce if using.  Place in crock pot.  Add chicken.  I know, it doesn't look like enough liquid, but it's fine.

Cook on high 4-6 hours or low 6-8 hours.  Now it looks too liquidy, but trust me, it's fine. Shred chicken and mix around in the sauce.

Divide chicken between tortillas, add cheese if using. Roll up tortillas and either eat now, or wrap in plastic wrap and freeze for quick meals later.  Just take out of the plastic wrap and microwave on a paper towel for a few minutes.  If you are eating it fresh, you can add other toppings like lettuce and tomatoes, but I would not put those in the ones for the freezer.

Told you it was easy!

Seven Layer Chicken Taco Salad

A while ago I picked up a used copy of Mexican Light Cooking, but had not yet had a chance to break it open until last night. Last night I made the book's Seven Layer Chicken Taco Salad. I think I used more chicken than recommended, but even still it was probably close to 400 calories (the recipe as published is 332 calories).

Flavor and texture wise, it was very good. Not the best ever, but still very good. Next time I will likely do even more lettuce and tomato and less beans. Oh, and more avocado if I feel like more delicious guac flavor :)

Seven-Layer Chicken Taco Salad
6 servings

• 1lb skinless boneless chicken breasts
• 2 cups fat free reduced sodium chicken broth
• 3 tablespoons chopped parsley
• (I added 2 tablespoons chopped cilantro, divided)
• salt and pepper
• 3 cups (I'd use more) shredded lettuce
• 1 lb tomatoes, diced
• 1 can black beans, rinsed and drained
• 1 large avocado, diced
• 1 cup finely diced onion (preferably red onion)
• 1 cup shredded reduced fat Monterey Jack or cheddar cheese
• 3 tablespoons cider vinegar
• 2 tablespoons olive oil
• (I added some lime juice)
  

1. Trim visible fat from the chicken, place in medium sauce pan, add chicken broth and enough water to cover by 2 inches. Bring to simmer over medium high heat, reduce heat to medium low and cook until chicken is cooked/white throughout, about 15 minutes. Let chicken remain in the liquid until it is cool enough to handle, about 20 minutes.
2. Remove the chicken and shred it (I cubed some because it was easier). Reserve 1/3 cup of the broth. In small bowl, combine shredded chicken with parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 tablespoon cilantro.
3. In a wide (preferably clear) bowl, layer lettuce, tomatoes, black beans, chicken, avocado, onion, and cheese.
4. In a small bowl, whisk together vingar, olive oil, 1/4 teaspoon salt,1/4 teaspoon pepper, reserved 1/3 cup chicken broth, remaining cilantro and a dash of lime juice. Drizzle dressing over salad and serve.
   

Skillet Rosemary Chicken

This. Was. Amazing. The chicken was so moist and juicy. And flavorful! The lemon rosemary flavor was perfect. And along with the crispy, flavorful skin, YUM.

And the potatoes were great too! They absorbed a lot of the flavor, were soft but not mushy, and some had a nice crisp side without being burned. The only change I would make next time is to specifically salt the potatoes after boiling but before putting with the chicken because they needed more salt than the rest of the dish (not a big deal, I just salted the potatoes on my plate).

Oh, and if any of you are counting along at home, including the potatoes and crispy chicken skin, this meal is only around 415 calories. We added asparagus to that, and we were set.

"Skillet" Rosemary Chicken

adapted from Food Network Magazine
Serves 4

Ingredients

• 3/4 pound small red-skinned potatoes, halved, or quartered if large (for me this was only 4 potatoes)
  
• Kosher salt
• 2 sprigs fresh rosemary, plus 1 tablespoon leaves
• 1 clove garlic, smashed
• Pinch of red pepper flakes
• Juice of 2 lemons (squeezed halves reserved)
• 2 tablespoons extra-virgin olive oil
• 4 skin-on, bone-in chicken breasts (6 to 8 ounces each)

Directions

Preheat the oven to 450. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. *note- this cannot be done in a food processor- I tried* Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add

the chicken and turn to coat.

Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the potatoes to the skillet and drizzle with the juice of the remaining lemon.*If you do not have an oven safe skillet, Instead of turning, move to a cookie sheet covered in aluminum foil. and continue as directed.

Add the rosemary sprigs and the squeezed lemon halves to the skillet/cookie sheet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Pho

The boy and I have been focusing on eating healthy recently. Somewhere between our dietetic Ray's Hell Burger and my butter and sugar filled banana bread, this ACTUALLY healthy pho was thrown in. With around 400 calories and 4 types of veggies, this pho would make your mother proud.

Oh, and it's filling and yummy too!

Pho- adapted from Self

Makes 4 servings

INGREDIENTS

• 6 oz rice noodles
• 1 1/2 cups snow peas, ends trimmed
• 1 cup shredded carrots
• 2 cups bean sprouts
  
• Chinese 5 spice powder to taste (~3/4 teaspoon)
• 6 cups reduced-sodium chicken broth
• 1 pound boneless, skinless chicken breasts, cut into 1/4-inch strips
• 1 red bell pepper, cored, seeded and cut into thin strips
• 1 tablespoon fresh lime juice (~2 limes)
• 1/2 cup chopped scallions
• 2 tablespoons chopped fresh cilantro
• 4 sprigs basil
• 1 lime, cut into 4 wedges

PREPARATION

1. Boil noodles in salted water for 3 minutes. Place snowpeas and carrots in a colander; drain noodles over them; rinse; divide among 4 bowls. Top with bean sprouts.
   
2. Bring broth to boil with Chinese 5 spice powder. Reduce heat to medium; add chicken; simmer 5 minutes. Add bell pepper and lime juice. Season with salt and pepper. Ladle into bowls; top with remaining ingredients.

   

Cashew Chicken

Normally I take forever to post something, but I JUST finished eating this and had to post. 2 reasons: 1. it was absolutely delicious and 2. I had to make a number of changes to the recipe, so I wanted to get it down while I remember. But mostly #1, bucause it really was good.

Because of the number of changes I made, I won't even go through it here. Just trust me on the changes. Also note: most of my recipes make 4 servings, this makes 2. Keep that in mind.

Cashew Chicken (adapted from Williams-Sonoma: The Weeknight Cook)
Serves TWO (2)

Ingredients
3TBSP soy sauce
1 1/2 TBSP white wine
1 tsp ginger
2 chicken cutlets cut into bite sized pieces
1/2 tsp Worcestershire sauce
3/4 tsp sesame oil
1/2 tsp sugar
1/4 tsp cornstarch
1/2 head of broccoli cut into small florets
1 TBSP canola oil
2 green onions, chopped
3/4 cup salted cashews
steamed rice, to serve

Method
1. Marinate Chicken: in bowl, combine 2 TBSP soy sauce, 1 TBSP wine, and ginger. Stir in chicken and allow to marinate for 15-30 min.
2. Make the sauce: in a small bowl, combine 1TBSP water, remaining 1TBSP soy sauce, remaining 1/2 TBSP wine, Worcestershire sauce, sesame oil, sugar and cornstarch and stir to dissolve sugar and cornstarch,
3. Stir Fry the chicken. Steam the broccoli very briefly (about a minute) in the microwave so that it is not undercooked at the end. Heat oil in frying pan over medium high heat. Remove chicken from marinade and drain well, discarding marinade. Add chicken to pan and stirfry until slightly brown. Add cashews and stirfry another 30 seconds or so. Using a slotted spoon, move the chicken and nuts BUT NOT THE OIL to a bowl. Heat pan to medium high and stirfry green onions about 30 seconds until fragrant, add chicken and nuts and broccoli. Stir the sauce and add to pan. Stir until sauce thickens slightly (this happened very fast for me). Serve over the rice.

Pesto Chicken Packets

This summer the boy and I went camping with a friend from college and his friends. These have to have been some of the nicest, most patient people. You see, and this is embarrassing, I hadn't been camping since girl scouts. Clearly I had no clue what to expect or what to do, but these wonderful people helped me survive, and even enjoy, my first camping trip as a person over the age of 10.
Don't worry, I'm not here just to tell you about my trip, but also the food. I knew going into it that there would be roasted marshmallows and s'mores. And there were indeed marshmallows and s'mores galore. Loved it!
So perhaps those marshmallows were a tad too toasty, but you get the point.

The way we did food is we had a different couple make dinner for everyone each night. After a REALLLLLY long drive, the boy and I were welcomed to camp by bratwurst and steaks. The next night was our turn to cook. By "our turn" I mean "my turn"- but I wouldn't have it any other way.

I had made a Caesar-pesto pasta salad and snickerdoodles before we left home, so I only needed to make the main meal on site. To go with the pasta salad (which I will post next time I make it), I made Pesto Chicken Packets from Rachael Ray. Chicken, zucchini (and in my version squash), tomatoes, green onion and pesto baked or grilled in individual serving aluminum foil packets.I apologize, as good as these were, I just could not for the life of me get a good picture. The lighting as well as my hunger did not support a great photo shoot! You will just have to trust me that everyone liked it, or check out the professional picture on Rachael Ray's website.
***UPDATE: I have since made these for a friend and was able to get slightly better pictures. The aluminum foil is still not a great photography medium, but at least this time I had light and more time. See the pictures below. ALSO I have added comments to the recipe where I adjusted stuff***Pesto Chicken Packets
4 servings

• Extra-virgin olive oil, for drizzling (TIP- do not use; the pesto will give off a fair amount of oil during cooking)
  
• 4 skinless, boneless chicken breast cutlets
• Salt and pepper
• 1 cup pesto (don't use nearly this much)
• 1 zucchini, thinly sliced
• 1 yellow squash thinly sliced
  
• 4 plum tomatoes, chopped (or about a pint of grape tomatoes halved)
• 8 scallions, trimmed (and cut into 1/2- 1" sections)

Directions:

1. Preheat a grill to medium or oven to 450. Cut four 12-inch-long sheets of heavy-duty foil. Drizzle 1 teaspoon (or no) olive oil into the center of each sheet.

2. Season the chicken with salt and pepper. Lay 1 piece of chicken in the center of each sheet and spread (from 2 teaspoons to) 1 tablespoon pesto on top.

3. Mound one-quarter of the zucchini, tomatoes and scallions over each chicken breast. Dollop 2 tablespoons (no more than 1tsp) pesto over each mound. Fold the foil over the chicken and vegetables; pinch the edges to seal.

4. Cover and grill over indirect heat or bake the packets for 25 minutes. Remove from the grill or oven and open carefully.

5. Serve with rice or pasta to absorb the extra juices. (also GREAT with garlic bread-put the tomato bits on the garlic bread and it is DELICIOUS)
   

Chicken Caesar Casserole

Much like my Harlequin Chicken, this is one of those recipes that I kept putting off making. I felt like I wasn't in the mood, or it took too much time, or something, but it kept being put off. Finally I made it and I am glad I did. It was delicious. Last night I even had a huge craving for it! It was so good!!

Caesar Chicken Casserole

2-3 chicken breasts, cooked, cut into 1/2" to 1" pieces
1/2 cup bell pepper, chopped
1/2 cup green onions, chopped
1/3 cup light creamy caesar dressing
1/2 cup chicken broth
1 1/2 cups Mozzarella cheese, grated
1 12-oz package tubed pasta (such as penne), cooked and drained
1/2 cup croutons

Combine all ingredients but croutons. Pour into a 2 quart baking dish or about 5 small aluminum grill pans. Crush croutons and sprinkle on top. Allow to cool and freeze, or continue to next step.

From freezer: Thaw casserole. Bake in 350F preheated oven for 30 minutes or until topping is browned and casserole is bubbly

Baked Pesto Chicken

"I think this is the best thing you have ever made"- The boy

Enough said? If not, let me just tell you it is phenomenal! Chicken, basil pesto, fresh tomatoes and mozzarella. So good.

If you take the chicken and put it in a ziploc bag, you can pour the pesto in and then freeze it. Then, just defrost it overnight, put it on the baking sheet and continue as directed.

Baked Pesto Chicken

• 4 boneless skinless chicken cutlets
• 1/2 cup basil pesto
• 2-3 plum tomatoes, sliced
• 1/2 cup shredded mozzarella cheese

1. Preheat oven to 400 degrees F.
2. Line baking sheet with foil.
3. Place chicken on pan and spoon pesto over it. Once all chicken cutlets have pesto on them, smooth the pesto all over the surface (do this afterward so that you don't contaminate the pesto)
   
4. Bake for 20 minutes or until chicken is no longer pink in center.
5. Remove from oven; top with tomatoes and cheese.
6. Bake for an additional 3-5 minutes or until cheese is melted.

I am entering this pesto chicken into Foodie Films: Italian.

Mandarin Chicken

I am once again restocking my freezer with meals so that I can eat quickly but well during the semester. I look forward to bringing out this really easy dish during one of those hectic days.

Looking at these pictures, I am starting to wonder if I forgot to add the flour. I don't think so, I am pretty sure I added it, but sometimes my mind plays tricks on me. The sauce as I had it was a little runny, so I used a slotted spoon to serve the chicken. Perhaps this is a sign that I forgot the flour? If so, I am ok with that because it was tasty as is...just don't pour all the liquid over your rice.

Mandarin Chicken

5 cups cooked chicken, cubed
4 tsp flour (did I use it?)
1 1/3 cups chicken broth
1 can frozen orange juice concentrate
1 cup sliced green onions
2 chicken bouillon cubes

On serving day:
2 (11 ounce) cans mandarin oranges, drained
Hot cooked rice

Combine flour (?), broth, frozen orange juice concentrate, green onions and chicken bouillon cubes over medium-high heat. Bring to a boil, reduce heat and add chicken, simmering uncovered for 3-4 minutes. Cool and pour into freezer containers.

On cooking day, thaw orange chicken mixture. Heat chicken in a saucepan until heated through and bubbly, then add mandarin oranges, continuing to heat mixture. Serve over rice.

Parmesan Crusted Chicken

So, I am back from the no-man's land that is law school finals. WOOO! I have a life again. WOO! I still don't have time to blog. Boo... Oh well, at least I am kind of back.

This chicken dish definately helped me get through finals. I made a big batch and froze it back when I had time, so during finals, I would just defrost it overnight and have dinner with 1 minute of active work while studying. Easy enough! And so good! I love the parmesan and oats together! Delicious! This is even good with or without the sauce.

I recomend this delicious meal as a keep on hand item, replacing those store-bought chicken strips with these cutlets will make you feel so much better during those rushed days, which, let's be honest, we ALL have far more frequently than we would like to admit ;)

Parmesan Crusted Chicken (Adapted from Robin Miller's Quick Fix Meals)
Vegetable oil spray
2 tablespoons all-purpose flour
3/4 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
4 chicken cutlets
2 large eggs, lightly beaten
1 tablespoon water
1/3 cup grated Parmesan cheese
1/4 cup quick-cooking oats
2 teaspoons salt-free garlic and herb seasoning
Sweet-N-Hot Mustard Dip (recipe follows)

Heat oven to 400 degrees F. Line a baking sheet with foil and spray it with vegetable oil.

In a shallow dish or plastic bag, combine the flour and 1/2 teaspoon each salt and pepper. Add the chicken and turn or shake to coat completely.

Whisk the egg and water in a separate shallow dish. In a third shallow dish, combine the Parmesan, oats, garlic seasoning and remaining salt and pepper.

Dip the flour-coated chicken into the egg, then transfer to the Parmesan mixture, turning and pressing to coat completely.

IF STOPPING TO FREEZE: wrap in plastic wrap and freeze. Thaw completely in fridge before baking.

IF COOKING: Place on the prepared pan and spray with vegetable oil. Bake until crust is golden brown and chicken is cooked through, about 20-25 minutes, turning half way through.

Serve with dipping sauce.

SWEET-N-HOT MUSTARD DIP

1/4 cup Dijon mustard
2 tablespoons honey
2 packs of Chinese mustard (like you get with Chinese take out)
1/4 teaspoon garlic powder

Stir together all ingredients for the dip.

Makes 4 servings

Stuffed Shells

Now THAT'S what I call a frozen or TV dinner! Stuffed shells in a wine tomato sauce. Not only is it delicious, but this dinner was on my table in 20 minutes last night. Before school started I made a big batch of stuffed shells and froze all but one portion of them for easy school night dinners. And it worked out beautifully. These taste just as good out of the freezer as they do fresh!

I will admit, they certainly are not photogenic, but isn't taste what really matters? These babies have the taste down, but looks...well the first time I made them I was afraid they would taste horrible because the look is less than grand. I think the reason they look different is because I used ground chicken instead of beef and chicken is a much lighter color. It tasted just great, but maybe next time I would use ground turkey, just for appearances sake.

Also, you will note that I used regular size pasta shells, not jumbo shells. I did this because my tiny, city grocery store does not sell the jumbo shells and I was far too lazy to travel to get them. But, that being said, I think I will use the normal shells again, just because I love pasta and this upped the pasta to filler proportions. If you don't have time or want more meat to your pasta, bump it back up to jumbo shells, but whenever I have time I will certainly keep making it with these small ones

I am submitting this recipe to Monthly Blog Patrol: Sauces for the great tomato red wine sauce that you pour over top. I would gladly use it on any pasta!

Stuffed Shells (adapted from Blog Chef)
Ingredients:
1lb ground chicken (or perhaps turkey)
1 large onion (diced)
1 garlic clove (minced)
1 (8oz) bag shredded mozzarella cheese
½ cup Italian breadcrumbs
¼ cup fresh parsley (finely chopped)
1 egg (beaten)
1 (26 oz) jar of spaghetti sauce
1 (8 oz) can tomato sauce
½ cup grated parmesan cheese
1 box large pasta shells (I used the large, not the jumbo)
salt and pepper (to taste)
1/3 cup dry red wine

Cooking Instructions:

Step 1: Cook shells according to package directions. Meanwhile in a pan brown ground chicken, garlic and onion. Drain off any excess fat and let cool. Preheat the oven to 400 degrees.
Step 2: Combine chicken, mozzarella cheese, egg, breadcrumbs, parsley and season with salt and pepper.
Step 3: Mix spaghetti and tomato sauce in a medium bowl and pour 1/4 of it into the bottom of a 13×9 inch oven safe dish (I used about 5 "grilling pans" to make individual portions)
Step 4: Stuff the cooked and drained pasta shells with the meat mixture and place on top of the sauce in the pan. Add red wine to the remaining sauce, mix well, and pour over the top of the shells. Sprinkle with parmesan cheese.
Step 5: Bake in the oven for 20-25 minutes.

Note: If you are freezing, stop after step 4, wrap in 2 layers of aluminum foil, put in a ziploc freezer bag and freeze until ready to use. When ready to use, defrost in fridge the night before, then bake as directed.

Pineapple Kiwi Chicken

Because I have found myself a TAD bit busy (somewhere between torts briefs, training to run a 5k and trying to have a life, my schedule got crowded) this post is going to be an exercise in brevity. Trust me, I can use all the help I can get in staying brief; my current memo is over 7 pages and there is a 5 page limit! Law school is phenomenally interesting and I love it, but people are not kidding when they say there is a lot of work. Oh well, here is a quick and FANTASTIC recipe from last night. The ease of this recipe was much appreciated, but so were its spicy sweet flavors. I adapted this recipe from Robin Miller's seared pork version.
Pineapple Kiwi Chicken
serves 4

1 cup diced pineapple (fresh or canned in juice)1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced (I used a jalapeno from a jar [technically pickled?] I rinsed it off, pulled out the seeds, rinsed the inside and dried it off to use, then I used less than called for because I didn't want too much spice)
1 tablespoon lime juice
Salt and pepper
1 tablespoon olive oil
2 chicken breasts, each cut into chicken strips
chili powder to taste
cooked brown rice

In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and set aside.

Heat the oil in a large skillet over medium high heat. Season one side of each of the chicken strips with salt, pepper and chili powder. Put the seasoned side down into the pan. Spice the other side with salt, pepper and chili powder. Once the first side is cooked, turn the strips over and cook until done. Serve the chicken over the rice and spoon the pineapple kiwi salsa over top.