This was so delicious – exactly the kind of flavors that I grew up with.
Chicken pieces – skinned (enough to lay flat in a pan) – boneless would work, too
3 cloves of garlic, minced
3 T. tomato paste
Dry all the chicken pieces. Heat some oil and butter in a pan. Add the chicken and brown well on all sides, seasoning with salt and pepper.
Pour in a splash of white wine and the tomato paste. Add the garlic and the rosemary. Cover and cook until the chicken is done, turning many times. If the liquid starts to evaporate, add a little water.
This recipe would work with any pepper – I just happened to use poblanos for something different.
4 medium poblanos
2 tomatoes, diced
1/2 onion, diced
1 T. minced garlic
1 t. dried oregano
1 t. cumin
2 c. cooked chicken, diced or shredded
1 c. shredded mozzarella
1/4 c. chopped cilantro
1/2 c. shredded Mexican cheese
Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.
Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.
Cook the poblanos in the oven until slightly soft. Pull out and set aside.
Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.
Meanwhile combine the chicken with the mozzarella cheese.
Add the tomato mixture to the chicken and mix well.
Fill each poblano with the chicken mixture. Place them on the baking sheet.
Cook for about 20 minutes until they are very soft and slightly charred.
Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until the cheese is melted.
The wonderful thing about stir fry’s is that vegetables and meat are combined in one dish. The only thing to be careful for is the sauce – it can make or break a stir fry. This sauce was extremely tasty!
1 lb. chicken breast – cut into cubes
Chopped Vegetables – I used bok choy in this one, but broccoli, carrots, etc would work great.
1 pkg. sliced mushrooms
3 cloves garlic, minced
1 T. minced ginger
2 t. sesame oil
1/2 cup soy sauce
1 T. brown sugar
1 c. chicken broth
1 T. cornstarch
Brown the chicken breast cubes in some olive oil. Season with salt and pepper.
Remove from pan and set aside.
Cook the mushrooms until they are soft. Season with salt and pepper. Remove from pan and add to chicken pieces.
Cook the vegetables until tender. Season with salt and pepper. Remove from pan and add to the chicken and mushroom mixture.
Heat some more oil in a pan. Add the garlic and ginger and cook until just fragrant. Try not to let the garlic brown. In the meantime, combine the rest of the sauce ingredients in a bowl.
Add the rest of the sauce ingredients and cook until the sauce begins to thicken. Add back the chicken, mushroom and vegetables. Combine well.
Serve over steamed rice.
This is a great way to use up left over chicken – and it’s also a great enchilada sauce recipe to be used whenever you need it!
Ingredients for sauce:
1 small red onion, sliced
Chopped jalapenos to taste
1 cup tomato sauce (I used my homemade marinara sauce)
Cumin to taste
1 clove garlic, chopped
1/2 c. chicken broth
Ingredients for the enchiladas:
Sauce from above
3 corn tortillas
3 chopped green onions
9 oz shredded or chopped chicken
Shredded Mexican cheese
Preheat oven to 425. Saute the onions, garlic, and jalapenos in a little olive oil. Add the tomato sauce and cumin. Add the broth. Cook until well blended. Season with salt & pepper. Using an immersion blender, puree until smooth. Set aside.
In a bowl, combine the chicken with the green onions. Season with salt & pepper.
Grease the bottom of a casserole dish. Place one layer of tortillas, cutting them to fit. Do not overlap! Layer with some sauce, chicken, and cheese. Repeat until you finish with the chicken & cheese.
Bake in the oven for about 15 minutes.
So delicious and really easy to make! This might work well in the pizza oven, too!
5 boneless skinless chicken thighs, pounded
5 slices prosciutto
5 slices havarti
Handful of fresh sage leaves
2 cloves garlic, minced
Preheat the oven to 375. In a frying pan, sauté the garlic and sage in some olive oil just until the garlic begins to turn color. Set aside.
Lay the chicken thighs out flat. Top each thigh with a slice of prosciutto and a slice of Havarti. Spoon some of the garlic and sage over the cheese. Roll up each thigh and secure with toothpicks.
Heat some oil in a frying pan and brown the thighs on all sides.
Place the browned thighs in a flat baking pan. Place in the oven for 30 minutes.
This was really good – the sauce was really tasty and this was a great way to change up a regular ol’ taco!
1 lb. chicken breast
1/2 c. soy sauce
4 cloves garlic, minced
1/4 olive oil
1 t. salt
1/2 t. pepper
1 t. cumin
1 t. oregano
1 package corn tortillas
3 c. shredded cheddar cheese
2/3 c. mayonaisse
3 cloves garlic, minced
1 can chopped green chiles
2 T. lime juice
1/2 t. salt
Pico de gallo
Queso fresco, crumbled
Mix together the soy sauce, 4 cloves garlic, olive oil, salt, pepper, cumin and oregano in a bowl. Pour into a zip loc bag and add the chicken. Marinate for at least 30 minutes.
In the meantime, combine the mayo, 3 cloves garlic, green chiles, lime juice and some salt in a food processor. Pulse until smooth. Set aside.
Grill the chicken until cooked. Slice it into thin slices and set aside.
Place a corn tortilla in a pan. Add the cheddar cheese and top with another tortilla (like a cheese sandwich). Cook until the cheese is melted, turning it once.
Place the tortilla “sandwich” on a plate. Top with the chicken, guacamole, pico de gallo, queso fresco, and the mayonnaise sauce. Enjoy!
Sesame chicken is one of my favorite Asian dishes, only usually it’s not the healthiest because it’s breaded and fried. In this version, the unhealthy parts are eliminated but the flavor is still there in full! I altered it a bit to add some sautéed Shitake mushrooms – and that added even more flavor!
1 chicken breast, cut into bite size pieces
Flour for dredging
1/4 c. soy sauce
1/8 c. brown sugar
1/2 t. sesame oil
2 T. toasted sesame seeds
8 oz. sliced shitake mushrooms
3 green onions, sliced
Saute the mushrooms in some olive oil until tender. Remove and set aside.
In a zip lock bag, combine the chicken, flour, salt and pepper. Mix well.
Add a bit more olive oil to the pan and add the chicken. Cook the chicken until no longer pink. Remove and set aside.
Add the soy sauce, brown sugar, sesame oil, sesame seeds and green onions to the pan. Cook for a couple of minutes.
Return the chicken and the mushrooms to the pan and stir to combine.
Serve over cooked rice.