Keto Chicken, Bacon, Guacamole Salsa Casserole aka “Clean the Fridge” Casserole for 4 people

INGREDIENTS:

• 2-2 1/2 cups of “cooked” chicken.  I used left over rotisserie and chopped into bite size pieces.
• 6-8 slices of cooked bacon…I lean towards LOTS of BACON
• Assorted veggies that were in the fridge that I needed to use up..Brussel Sprouts, sliced, assorted colorful peppers, chopped, broccoli, chopped..you can use spinach, kale, onions you name it…and I sautéed them all together in a pan with bacon grease because you need to cook the veggies
• 1 tbs of mince garlic that I added to the sautéed veggies along with some of my favorite seasonings…your choice!
• 1 1/2 cups of shredded cheddar cheese…or you can use whatever you have on hand! I saved 1/2 of cheese to put on top
• 1 cup of Guacamole Salsa that was staring me in the face but the recipe from “Wholesome Yum” suggested a ranch dressing…to time consuming to make and I cut it with 1/4 c of sour cream to make is less spicy (tho if it were just for me, I would not have cut it) and saved about 1/4 c to put on top along with the cheese.

 

DIRECTIONS:

1. PREHEAT OVER TO 375 degrees
2. Mix ALL the ingredients into a large bowl and mix **reserving 1/2 cup of cheese & 1/4 c of salsa
3. Transfer to an 8×8 greased baking dish…
4. Top with extra salsa and cheese and in the oven it goes, uncovered
5. Should be ready to eat in about 20 minutes, when cheese is melted and it is bubbly!

THANK YOU Wholesome Yum for your recipe!!! It was delicious and this fed 4 people

 

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Spicy & Sweet Sriracha Chicken with Bacon & Brown Sugar

INGREDIENTS:  (this fed 6 of us very well)

• 2 boneless chicken breast cut into 1′ bite size pieces
• 1 lb bacon with each slice cut into 3 pieces
• 2 TBS Sriracha Chili Sauce (if you don’t have it, GET IT…one of my favorite condiments!!)
• 2 TBS lime juice
• 1/2 cup of canola oil.
• 1/2 or more of brown sugar on a plate or bowl to roll your chix/bacon wrap

PREHEAT OVEN TO 350 degrees

Spray Pam or whatever you prefer on a large baking pan

Whisk the Sriracha, lime juice & canola oil in bowl and then put n gallon size zip bag.

Chicken breast cut into 1″ pieces and marinated in 2TBS Sriracha, 2 TBS lime juice & 1/2 c canola oil. Whisk those 3 ingredients, then pour into a gallon zip lock bag and add the chicken pieces and put in fridge for 30″ to an hour.

Take the bacon and cut each slice into 3. Then take a piece of the chicken, roll it up and then use the toothpick to keep it together. Now, take the Sriracha sauce and brush some on that and then roll in the brown sugar. The sauce helps the brown sugar stick AND gives it a little more kick Place on a greased baking pan and put into a preheated 350 degree oven and cook for 25-30 mins. Put it in the middle of the oven. If you want to add some “crisp” you can turn on the broiler, but keep the oven door, ajar..and DON’T go to far..you would hate to burn these delicious masterpieces!

Then find a really pretty serving dish and watch them vanish in a Nano-Second!!!

Mac & Cheese with Broccoli & Bacon

This I made from the May issue of Cooking Light. So EASY and SOOO darn good!

 

Ingredients

• 1 cup uncooked large or regular elbow macaroni
• 3 cups prechopped broccoli florets
• 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
• 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
• 1 teaspoon kosher salt, divided
• 1 tablespoon minced fresh garlic from a jar is just fine!
• 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
• 1 cup chicken stock (such as Swanson)
• 1/4 cup plus 1 teaspoon all-purpose flour $
• 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!

Preparation

1. 1. Preheat broiler to high.
2. 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot  during last 2 minutes of cooking. Drain both
3.  While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
4. Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
5.  Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
6. Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!

This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!

THANK YOU Ann Taylor Pittman, Cooking Light (with a little adaptions of my own!)
MAY 2014

Chicken Pot Pie with Biscuits Made EASY!!!

Now remember, people….I made this at the Love Kitchen where we serve over 125 people every week and we use whatever it is we have on hand,  In essence, we wing it!!!  You can use fresh, or already cooked chicken…can vegetables or fresh…milk or chicken broth…it is your pallet to do what you like.  Seasoning is important.  S & P and thyme…some garlic powder, again, whatever you choose.

We had 20 cans of Pillsbury biscuits that we had to do something with, so we decided to make that the crust…but then we ran out and went to Bisquick.

So have a go at it….it is simple and it was GOOD!!!!

INGREDIENTS:

2 cans (10 3/4 ounces each) Cream of Chicken & Cream of Mushroom Soup ….or even Cream of Celery

2 cups of EITHER milk or chicken broth

1/4 teaspoon dried thyme leaves, crushed 
1/4 teaspoon ground black pepper

 
1 can mixed vegetables-DRAINED

1 can peas-DRAINED

1 can carrots-DRAINED

1 can sliced mushrooms-Drained

You can use corn, string beans, ….whatever is on hand!!! But DRAIN them

OR….you can use fresh carrots (2) celery(2 stalks) , onions ( med diced)  or whatever vegies,  and slice them  

2-3 cups of a  rotisserie chicken already cooked and cut in 1 inch pieces, or cook your own chicken breast, whole chiecken, whatever.. and chop them up…

1 package of Pillsbury Grand Biscuits or 10 regular refrigerated biscuits or even better, make some Bisquik Biscuits and to put on top of mixture.

DIRECTIONS:

             Preheat oven to 400 degrees

            ***If using fresh vegetables, saute them in pan with 1 TBS oil and saute until soft***

• Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon,  then transfer to a 9×13 shallow baking dish
• Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
• Bake at 400°F. for 20-25 mins, covered  or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
• Take out and let cool about 5 mins and then serve.

Soooo easy and a great comfort food!

Quinoa Amped!!

Cook as directed and then let your mind go!!!

What is this this thing called “QUINOA”….(pronounced keen-wha)?? Some people call it a grain…some people call it a super food…and then I have  one friend that says “it looks like dirt!!”

Quinoa looks like a grain but is actually a seed but can be prepared as you would whole grains like rice or barley. But the beauty of this grain is that it has the highest protein content than any other grain.  It is gluten-free AND cholesterol free!! Hell, you can even eat it for breakfast, like oatmeal!!!  You can make salads, side dishes and add just about everything but the kitchen sink to it. It is YOUR pallet to do whatever you want!

Here I used it as a side dish….

INGREDIENTS:

• 1 c cooked Quinoa (I cook mine in a rice cooker) but in a saucepan with the ratio of 1 c Quinoa to 2 c liquid…water or chicken broth.
•  Now,  just add “color”.  Red, Yellow, Orange Peppers, red onion, green onions..leftover chicken, left over brussel sprouts, panchetta, toasted almonds, water chestnuts for crunch…or apples…raisins or cranraisins…cilantro..tomatoes…the choice is yours!!!!
• Whatever I am going to add, I saute in a pan with EVOO for about 2-3 mins and then I add to the cooked Quinoa.
• Season with S & P…and anything else your heart desires!!! I mean, this is sooooo darn easy and yet, so darn good and what a great source of protein!!

Chicken Enchilada a la Lupita

INGREDIENTS:

• A whole chicken, cooked or rotisserie cooked chicken, skin removed and shredded and put in bowl
• 4 roma tomatoes, 3 sliced and 1 diced
• 1 onion sliced thinly and separated BUT chop 1/4 c to put in with cooked shredded chicken & diced tomatoes.
• 1 lb Monterey Jack Cheese, shredded and put aside
• 1/2 head of lettuce, chopped
• 1 avocado sliced
• 12 corn tortillas
• 1/4 c oil
• Homemade Enchilada Sauce (see blog under Enchilada Sauce) or 2 -14 oz cans of red enchilada Sauce
• 1- 8 oz container sour cream
• Mexican Cheese (Like Feta Cheese)
• 9×13 greased glass pan

DIRECTIONS:

1. Preheat oven at 325 degrees
2. Gather ALL your ingredients. Slice, dice, shred & chop and put aside
3. Have your Enchilada Sauce made (see blog for EASY recipe) or put 2 cans into pan & heat.

1. Take diced tomato & 1/4c of minced onion into pan with 1 TBS oil and saute.  Then add 3 cups of shredded chicken and mix

1. Put 1/4 c of oil into another saute pan, and heat.  take corn tortilla, one by one and cook about 30 seconds on each side then put on paper towel and drain.  Continue with all 12 tortillas.
2. Now take the cooked tortillas and with a tong, dip into the enchilada sauce on BOTH sides then take some of the chicken mixture and put on edge of tortilla and then roll “snugly” and put into greased 9×13 pan.

1. Next, cover each one lightly with Sour Cream

1. Then cover with shredded Monterey Jack Cheese

1. Next layer with sliced tomatoes & sliced onions

1. Add sliced Avocado & dollops of sour cream on top 

1. Add more shredded Monterey Jack Cheese and put into 325 degree oven until cheese has melted…about 20 mins

1. When cheese has melted, take out.  To plate, put 2 enchilada’s on plate.  Top with shredded lettuce, sour cream and drizzle enchilada sauce on top.  I added more avocado’s and sliced tomato and even some Tomatilla Sauce that I made.  Then topped the whole plate with the Mexican Cheese that looks like Feta Cheese!! It’s totally up to you!!! Remember, I am giving you the guide and then you can do whatever you want after that!!! Voila!!!

And MOST IMPORTANT….don’t forget the Cerveza’s!!!

Chicken Tortilla Soup (EASY!!)

Chefboyrd2’s Tortilla Soup

 2 tbls corn oil

3 corn tortillas ( 6 inch) cut into 1’’ pieces

1 small onion finely chopped

1 tbs minced garlic from the jar

1 tbls jalapeno chili from a 4oz can (or 1 fresh one, seeded and minced!)

1- 4 oz cans of diced green chilies

8 plum tomatoes, seeded and diced

1- 4 oz c tomato paste

2 tsp ground cumin seed

¼ tsp cayenne pepper

5 cups chicken stock

1 can Red Chili Sauce

1 cooked chicken from the grocery store minus the skin and   shredded

1 ripe avocado pitted, peeled and diced

Lots of Monterey Jack cheese, grated

Lots of cilantro (can never have enough)

Tortilla strips

Large dutch oven pot.  Corn oil heated then throw in the corn tortillas and cook until golden brown.  Next, throw in the minced onions and cook until you think it’s time to add the garlic and the jalapeno.  Next you add the green chilies, the tomatoes and the paste and cook for about 5-6 minutes, stirring.  Next, the cumin and the cayenne pepper and stir some more.  Now, the chicken stock, slowly, and then the red chili sauce and simmer for about 20 minutes.  Add the shredded chicken and avocado and cilantro. Now, let it sit on your stove until you are ready to serve it.  When it’s time to serve, put in bowls and then put the shredded Monterey cheese and then the tortilla chips…mm…mmm…good!  Even better the next day!

White Chili & Chicken

WHITE CHILI

SERVES 6-8 PEOPLE

INGREDIENTS:

• 1 C chopped onion
• 2 TBS minced garlic (from the jar)
• 1 TBS cumin
• ½ tsp oregano
• 1-2 tsp chopped jalapeño (from a jar or whatever)
• 3-4 C of cooked chicken (rotisserie is perfect) cut into ½” cubes or thawed skinless chix breast (see note below)
• 2 C chicken broth
• 1 C water
• 1 tsp lemon pepper
• 1- 4oz can diced green chilies
• 2 TBS lemon juice
• 2- 15 oz cans Great Northern Beans (do not drain)
• 2- 9 oz thawed Shoepeg White Corn

Now go and gather everything and put on counter, then open cans, measure ingredients, chop chicken & onion etc….and THEN you are ready to go!!!!

DIRECTIONS:

1. Take the 1^st 4 ingredients and cook in 2 TBS of oil until tender

2. Take all the rest of the ingredients and put into crock pot/slow cooker along with the onion mixture and set to high.  Cook for about 2 hours and you are ready to go!!

Top with grated Monterey jack cheese, green onions and some chopped cilantro!!!

Could this be any easier????? I mean, SERIOUSLY!!!!

***P.S…you can also use thawed skinless chicken breast.  Cut into bite size pieces, and then add to the same ingredients BUT, this will take all day, at a low setting, to cook!!! It will be ready by the time you get home from work!!!!***

Huli Huli Chicken

Huli-Huli Chicken

Brining the Chicken:

• 2 quarts water
• 2 cups soy sauce (this is used instead of salt!)
• 1 TBS vegetable oil
• 2 TBS minced garlic from the jar…or mash them yourself..whatever!
• 2 TBS fresh ginger, grated
• 8-12 pieces of chicken. Breast, legs, thighs…you name it!

Combine the water & soy sauce in large pot.  Heat oil and sauté the ginger & garlic for about 30 seconds, until fragrant and add to pot. Stir and then add chicken parts, cover and refrigerate from 1-6 hrs.

GLAZE:

• 3 (6 oz) cans of pineapple juice
• ¼ c packed brown sugar
• ¼ c soy sauce
• ¼ c ketchup
• ¼ c rice vinegar
• 1 TBS minced garlic (from the jar)
• 2 TBS fresh ginger, grated
• 2 tsp chipotle in adobo…or red pepper flakes (**depending on the kick you want!!)
• 2 cups of mesquite chips (if you want, otherwise no prob if you don’t have them!!) Soak them in water for 30 mins and then wrap in aluminum foil and make slits on top to allow smoke to come through. I put them on the left side of grill and let them heat with the grill.

Combine ALL ingredients “except” the wood chips in a saucepan and bring to a boil.  Reduce the heat to medium and simmer until thick and syrupy about 20-25 mins.  Stir occasionally. You can do this up to 3 days ahead, which I did and it was yummy!!!

GRILLING: OIL YOUR GRATES and then preheat your grill to about 375 degrees.

Remove the chicken from the brine and pat dry with a paper towel.  Arrange chix skin side up and grill UNCOVERED until chix is brown on bottom, then turn over and do the same.  You will have flames shoot up, so don’t leave and go mingle with people.  This is a “stay & watch” cooking experience.  You are going to continue to turn and turn, making sure you don NOT burn the chix!! This whole process should take about 40-50 mins. (a meat thermometer would be helpful with a reading of 170-175, ideal)

Next, turn all your burners off, save one on one side of grill, to keep heat and put all the chicken on the other and then add the glaze, and be generous. Let it sit about 5-10 mins and then put on platter.  Put the extra glaze in a bowl and serve it with the chicken!!  MAKE SURE YOU HAVE PLENTY OF NAPKINS AND WET & DRY WIPES!!!!!!!!

** Cook Country recipe

Chicken & Cheese Quesadilla Pie

Chicken and Cheese Quesadilla Pie

INGREDIENTS:

• 1 (10 inch) flour tortilla (they are called burrito size)
• 2 cups rotisserie chicken, skinned and shredded
• ½ c chopped fresh cilantro
• 1/3 c  chopped green chilies (in can)
• 1 tsp jalapenos in the jar, minced (add more if you like it spicier)
• 2 cups shredded sharp cheddar or any other cheese that you want! And “SPLIT” in half
• 2 large eggs
• 1 cup milk
• 1 cup all purpose flour
• 1 tsp baking powder
• Salt & pepper

DIRECTIONS:

1. 1. GO AND GET EVERYTHING AND BRING IT TO THE COUNTER, THEN CHOP, MEASURE..WHATEVER!! THEN GET A 9” PIE PLATE AND GREASE IT.
2. Now READ the recipe all the way through!!!!!
3. Preheat your oven to 450 degrees and put your rack in the middle position
4. Press the 10” tortilla into the pie plate and spray lightly with cooking spray. (could that pie crust be any easier???!!!!!)
5. In a large bowl put the chicken, cilantro, green chilies, jalapenos, 1 cup of the cheese, ½ tsp of salt & pepper and mix it all together.
6. Now spread all over the tortilla.
7. Whisk the eggs, milk, flour & baking powder AND ½ tsp salt in a bowl until smooth.  Then pour it S L O W L Y over the chix mixture and sprinkle remaining cup of cheese on top.
8. Bake about 20 minutes until surface is golden brown.  Let cool then cut into wedges and serve with sour cream and salsa!! Mmmmm….mmmmm….good!!!

*** This recipe serves 4 people and from start to finish you are talking 30 minutes!!!!

Thanks again to Cooks Country!!