Spicy Honey Chicken

Wow!  This chicken is a fantastic summertime grillin' recipe.  It's not exactly spicy, it's just spiced well.  It's a delicious combination topped with a drippin' honey glaze.  I'm all about delicious spices topped with a little sweet.  Yummm!  This is definitely a keeper.  In this recipe, you coat the chicken with a spice rub and then, while grilling, you glaze the chicken.  You can also just marinate the chicken in the glaze and spice rub for at least one hour for equally delicious results.  Then you wouldn't have to glaze while grilling.  Either way the chicken ends up delicious. 

Spicy Honey Chicken


Ingredients:
8 boneless skinless chicken thighs, about 2lbs
2 teaspoons vegetable oil

Rub:
2 teaspoons granulated garlic
2 teaspoons chili powder
1/2 teaspoon onion powder
1/2 teaspoon coriander
1 teaspoon kosher salt
1 teaspoon cumin
1/2 teaspoon chipotle chili powder

Glaze:
1/2 cup honey
1 Tablespoon cider vinegar

Directions:
1. Combine the rub spices in bowl and mix well.
2. Use kitchen shears (or a pair of clean scissors) to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.
3. Toss chicken with the spice rub to coat all sides well.  Let the chicken marinate in the fridge with the spice rub for at least an hour.
4. Grill chicken for 3-5 minutes on each side, until cooked through.

5. While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2 Tablespoons honey glaze for later. Take the rest of glaze and brush on chicken (both sides) in the final moments of grilling.
6.  Take the chicken off the grill and drizzle with the extra 2 Tablespoons of glaze.  Enjoy!

Recipe Source:  adapted slightly from Our Best Bites

Honey Lime Chicken Enchiladas

We really enjoy a good chicken enchilada in our household.  These definitely fit in the category of DELICIOUS enchiladas.  It is a fabulous twist on the chicken enchilada.  The honey and lime balances out perfectly and the green enchilada sauce mixed with cream (oh my!) is fabulous.  I dare say this is my new favorite enchilada.  These enchiladas will thrill your guests and are easy to make, which leaves the cook very happy! 

Honey Lime Chicken Enchiladas


Ingredients:
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream (to lighten them up, I have substituted sour cream with good results)

Directions:
Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour or longer. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Recipe Source:  Mel's Kitchen Cafe

Garlic Lemon Chicken Kabobs

These kabobs were zesty and refreshing.  It seems a little loco to describe meat that way, but I thought the lemon marinade with this chicken made it just that.  It was really yummy.  The marinade was so simple to make too.  Definitely a great and easy dinner.  Serve it up with a side of marinated, grilled veggies and you have a perfect summer dish. 

Garlic Lemon Chicken Kabobs

Ingredients:
3 tbsp. extra-virgin olive oil
Zest of 1 lemon
3 cloves garlic, minced or pressed
1 tbsp. minced fresh parsley
1 tsp. kosher salt
½ tsp. ground black pepper
1 lb. boneless, skinless chicken breasts, cut into ¾-inch pieces

Directions:
In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper. Add the chicken pieces to the bowl and mix to coat with the marinade. Cover and refrigerate for at least 2 hours and up to 8 hours.

Prepare a medium fire in a grill. If using wooden skewers, soak them in water for at least 20 minutes before use.

Thread the chicken pieces onto skewers and discard the excess marinade. Lightly oil the grill grates. Place the kabobs on the grill, cover, and cook until the chicken is opaque throughout, about 8-12 minutes, turning once or twice during cooking. Transfer to a warmed platter and serve immediately.  Makes about 4 skewers.

Recipe Source:  Annie's Eats

Linked to:  Made it on Monday, Full Plate Thursday

BBQ Chicken Salad with Creamy BBQ Cilantro Lime Dressing

Talk about a PARTY in my "boca". This BBQ chicken salad with the incredible dressing was an explosively great combination of flavors in my mouth.  I adore this salad!  It has definitely become a favorite of mine.  The dressing seriously makes the salad....absolutely IRRESISTIBLE!

BBQ Chicken Salad
Ingredients:
3 cups cooked, shredded chicken
2 cups BBQ sauce
½ head iceberg lettuce, cored and chopped
2 romaine hearts, chopped
1/2 red onion diced
¼ cup chopped fresh cilantro
1 1/2 cups frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
4 ounces sharp cheddar cheese, cubed small or shredded
4 ounces Monterey Jack cheese, cubed small or shredded

Directions:
1.  Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

2.  In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.

Creamy BBQ Cilantro Lime Dressing
Ingredients:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

Directions:
Combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.

Recipe Source:  Mel's Kitchen Cafe

Linked to:  Tuesday Night Supper Club

BBQ Chicken Enchiladas

I am a total sucker for all things with BBQ in the title. This recipe had me from those 3 blessed letters.  Then you add chicken...and enchiladas???  Yep, I'm sold.  Well, do I even need to proceed and tell you how I much we enjoyed these?  They were fabulous and a good change from all our standard enchiladas we make around here.  I thought the addition of the BBQ sauce to the red enchilada sauce made the sauce way, WAY better than it is alone.  Made it...loved it...blogged it!

Quick Enchilada Sauce

When I decided to make this for dinner on a whim, I was so glad this recipe included a homemade enchilada sauce to go with it so I didn't have to run to the store to buy anything. 

Ingredients:

1/2 cup vegetable oil

4 tablespoons flour

3 tablespoons chili powder

1 16 oz. can tomato sauce

2 cups water or chicken broth

1 teaspoon ground cumin (I love cumin!  Anyone else feel the love?)

3-4 cloves garlic, freshly pressed

1 teaspoon onion powder or flakes

salt to taste

Directions:

1.  Heat the oil in a skillet over medium-high heat.  Reduce heat to medium and stir in the flour and chili powder. Cook until lightly browned, stirring constantly to prevent burning. 

2.  Gradually add the rest of the ingredients, continuing to stir to prevent the sauce from sticking and burning.  Cook for approximately 10 minutes, or until sauce begins to thicken. 

BBQ Chicken Enchiladas

Ingredients:

Enchilada Sauce, above (or a 28-ounce can of commercial sauce)

1/2 cup BBQ sauce

2 cans (14 ounces each) of shredded chicken or 1.5 pounds of boneless chicken, cooked and shredded

1 medium sweet onion, chopped

1 tablespoon BBQ seasoning

1/8 teaspoon cayenne pepper (more or less to taste)

6 ounces of shredded cheese (I used cheddar, but feel free to mix it up a bit.)

10 tortillas

Directions:

1.  Preheat the oven to 375.

2.  Whisk the BBQ sauce into the enchilada sauce you just prepared or in a bowl with the canned sauce. 

3.  In a large skillet, saute the onion for 7 to 10 minutes or until it is soft.  Add the shredded chicken and spices to the onion.  Mix well.  Add 1/2 of the enchilada sauce and 1/2 of the shredded cheese to the chicken mixture and stir. 

4.  Coat the bottom of a 9x13 inch baking dish with some enchilada sauce. 

5.  Fill each tortilla with about 1/3 cup of chicken mixture, roll it up, and place it seam side down in the baking dish.  Pour the remaining enchilada sauce over the rolled up enchiladas, and top with the rest of the cheese. 

6.  Bake at 375 for 25 minutes or until the cheese and sauce are bubbly. 

Recipe Source: http://www.feelslikehomeblog.com/2011/03/bbq-chicken-enchiladas/?pfstyle=wp

Linked to:  Tuesday Night Supper Club

Pastel de Choclo (Chilean corn and meat pie) and a Winner!

Thank you so much to everyone who participated in the giveaway!  The winner was selected by random.org.  And the winner is...Rachel!  Rachel, I will be contacting you for your address to send you your Pillsbury prize package.  Now on to the main dish.

Once upon a time, I lived in Chile.  Southern Chile to be exact where it is cold and the penguins live.  Yes, penguins really do live in Chile.  Let me tell you, I loved Chile!  Besides being beautiful and breathtaking landscape, the Chileans are some of the best people on earth.  My favorite, favorite dish in Chile was this "Pastel de Choclo".  MMM...mmmm...MMMMM....it is so good.  Plus, it reminds me of one of my favorite places in the world.  The day I left Chile after a year and a half to come back to the states, I stopped by the house of some dear friends.  I walked in to see a surprise feast of Pastel de Choclo made by the wonderful Olga.  I definitely left Chile with some additional baggage as in 20 lbs. worth stuck to my body!

I made this for the first time for my hubs and kids.  I cannot believe I have not made this before for my family!  What was I thinking?  So this dish includes beef and chicken....and eggs.....and raisins....and olives.....and a corn crust....all topped off with powdered sugar.  Crazy?  Maybe.  Delicious!  Yes!!!  So this recipe includes the most traditional Chilean way of making this by adding all of the above, of course.  But if there is any ingredient you don't particularly like, you can leave it out.  The essentials are the meat mixture, the corn puree topping, and the powdered sugar.  The other stuff (eggs, raisins, olives, and chicken, can you believe you mix that in one dish?) really, really adds flavor though.  Seriously, you'd be surprised.  Now without further blah, blah, blah from me, I present to you my favorite, most beloved Chilean dish...Pastel de Choclo.

Pastel de Choclo Chilean Style

Ingredients:
Meat Filling:
2-3 Tablespoons olive oil
1 medium onion, finely chopped
2-3 cloves garlic minced
1 lb. lean ground beef
1/2 Tablespoon paprika
1 teaspoon ground cumin
1 teaspoon oregano
1 teaspoon salt
1/4 teaspoon pepper
1 cup water or beef broth
1 Tablespoon flour (for gluten free, use rice flour)

Corn Topping:
1 lb. fresh or frozen corn
1/4 cup cornmeal
1-2 Tablespoons cornstarch
1 Tablespoon granulated sugar
4 fresh basil leaves, chopped
1 Tablespoon butter
Milk (if needed)

Additional Toppings:
2 hard-boiled eggs, sliced
1/2 cup black olives
1/2 cup raisins
1-2 cups cooked chicken, shredded, cubed, or whole (seasoned with salt, pepper, and ground cumin, to taste)
2-3 Tablespoons powdered sugar (plus, more for sprinkling after)

Directions:
1.  Preheat oven to 375.  Heat the oil in a saute pan over medium heat.  Add the onion, garlic, beef, paprika, cumin, oregano, salt and pepper and saute.  Cook until the beef is cooked through (about 6-8 minutes).
2.  Pour in the water or stock and bring to a simmer.  Sprinkle flour over the meat mixture and stir in well.  Simmer for another 5-8 minutes or until slightly thickened.  Remove from heat and set aside.
3.  Place the corn, cornmeal, cornstarch, granulated sugar, and basil in a food processor or blender and process until well pureed.  You want these ingredients to form a thick batter.  I didn't need to add milk to mine, but feel free to add milk little by little until you have a formed a thick batter.  Season to taste with salt and pepper. 
4.  Melt the butter over medium-low heat in the large saucepan.  Add the corn puree and cook, stirring constantly, until well thickened about 5-8 minutes.  Set aside. 
5.  Spread the beef mixture in the bottom of a greased casserole dish (can be an 8x8 or a larger pie dish with tall sides).  Arrange over the beef mixture the hard boiled egg slices, olives, and raisins.  Season the cooked chicken with salt, pepper, and oregano to taste.   Spread the chicken over the top of the eggs, olives, and raisins.  Cover that with the cooked corn puree and spread evenly over the dish.  Sprinkle the powdered sugar over the corn topping. 
6.  Set the dish in the oven and bake for 30-40 minutes, or until bubbling and golden brown on top. 

*In Chile, more powdered sugar is served on the side to sprinkle over the "pastel" (cake) as it is eaten.  Trust me, it's good!
*To make this dairy free, just leave out the hard boiled eggs, butter, and don't add any milk.

Here's the inside of this bad boy!

Recipe Source:  adapted from Nuevoanden and Whats4Eats

Linked to:  Tuesday Night Supper Club hosted by Fudge Ripple, Mouthwatering Mondays hosted by A Southern Fairytale

Honey Mustard Chicken

So I posted this recipe a long time ago, back before anyone read my blog (except for me, myself and I) and back before I gave my blog any love.  : )  The picture was horrible too.  I figured that this little dear needed a makeover being that it is one of our "Go to" recipes.  It is a crowd pleaser and yet so easy to make.  (I love those kinds of recipes!)  We love it!!!

Honey Mustard Chicken

Ingredients: 
6-8 small (4-5 oz.) chicken breasts or thighs (or use 3-4 large chicken breasts)
2-4 Tablespoons butter
¾ cup dried seasoned bread crumbs
¾ teaspoons salt
1/8 teaspoon pepper
3 tablespoons prepared mustard
2 tablespoons honey
1 teaspoon lemon juice
½ teaspoon ground ginger

Directions:
Preheat oven to 425.  Melt butter in a small bowl.  Then pour the butter into a 9x13 inch baking pan.  Spread butter until bottom of pan is coated.  Set aside. In a wide (wide enough to dip the chicken) shallow bowl or dish, combine the bread crumbs, salt, and pepper, and set aside. In another wide shallow bowl or dish, mix together the mustard, honey, lemon juice, and ginger. Dip the chicken in the honey-mustard mixture. Then roll in the crumb mixture. Put the chicken on top of the butter in the baking pan. Bake at 425 degrees for 10-15 minutes. Turn the chicken pieces over and cook for an additional 10-15 minutes.

Don't forget to enter the giveaway...

Linked to: 
Mouthwatering Mondays hosted by A Southern Fairytale, Tuesday Night Supper Club hosted by Fudge Ripple, What's on the Menu Wednesday hosted by Dining with Debbie, Real Food Wednesday hosted by Kelly the Kitchen Kop, Tasty Tuesday at Balancing Beauty and Bedlam, Full Plate Thursday hosted by Miz Helen's Country Cottage, Saturday Swap hosted by Quit Eating Out

Sweet Cream Chicken and Roasted Vegetables

Oh my, was this chicken was fantastic with the cream sauce.  The cream sauce is smooth, sweet, and perfect.  We really enjoyed it!  You definitely need to make this with cream, don't try to lower the calories and use half and half.  The cream makes the sauce and the whole dish.  It really is super yummy!  You can also use the sweet cream mustard sauce on the roasted veggies. 

Sweet Cream Mustard Sauce
Ingredients:
2 cloves garlic, chopped
2 Tbsp. butter
12 sage leaves, chopped
2 Tbsp. dijon mustard
4 Tbsp. honey
3/4 cup whipping cream
salt and pepper to taste
2-3 dashes cayenne pepper

Directions:
Melt butter in a sauce pan.  Add garlic and sage.  Saute for about two minutes.  Add mustard, honey and whipping cream and stir.  Season with cayenne, salt and pepper.  Let simmer and infuse for fifteen to twenty minutes.  (Don't boil the sauce.)

Chicken
Ingredients:
4 boneless, skinless chicken breasts
1 cup whipping cream
2 cups bread crumbs
salt and pepper

Directions:
Pound each breast until approximately 1-1.5 inches thick.  Dip chicken in whipping cream, sprinkle with salt and pepper and coat well with bread crumbs.  Let sit for 15 minutes so the crumbs can stick to the chicken.  On the stove top, on medium to medium high heat, sear chicken for about 3 minutes per side.  Remove from heat once cooked through. 

Roasted Vegetables
Ingredients:
2 handfuls French green beans
2 parsnips chopped
2 carrots chopped
1 zucchini sliced
1/2 butternut squash cubed
2-3 cloves garlic
olive oil
seasoned salt and pepper to taste

Directions:
Preheat oven to 350.  Rinse and cut vegetables, assort on baking sheet or dish.  Drizzle with olive oil, season with garlic, salt and pepper.  Bake for 30-35 minutes.

Chicken Tetrazinni

If you have not tried this chicken tetrazinni, you should. It is one of our all time tried and true family favorites. I posted it a while back, but it was in serious need of a better picture. This is a delicious, comforting family food that is great for just the family or for company. It is excellent! A warm taste of home. It's what homemade is all about.

Chicken Tetrazinni

Ingredients:
8 ounces spaghetti
8 ounces sliced fresh mushrooms
4-6 skinless chicken breasts (cut into bite size pieces)
1 tablespoon butter
1 ½ tablespoons lemon juice
3-4 tablespoons butter
6 tablespoons flour
½ teaspoon paprika
1/8 teaspoon nutmeg
¾ teaspoon salt
½ teaspoon pepper
1 can chicken broth (14 ½ ounces)
1 cup skim milk
¾ cup parmesan cheese
paprika, to sprinkle

Directions:
Cook and drain spaghetti according to directions on the box. Stir fry the mushrooms and the chicken pieces with the 1 tablespoon butter and the lemon juice until chicken is done, about 15-20 minutes. Toss with the cooked spaghetti. Set aside. In a small bowl, mix together the flour, paprika, nutmeg, salt and pepper.  Melt the 3-4 tablespoons of butter in a medium sauce pan and stir in the flour/spice mixture. Add broth and stir until the sauce thickens, then add the milk. Pour the sauce over the spaghetti and chicken. Mix. Place mixture into a 9x13-inch pan. Sprinkle with parmesan cheese and paprika and bake at 400 degrees for 20-25 minutes or until browned and bubbly.

Chili's Southwest Chicken Eggrolls

So I have always wanted to make this recipe because it sounded so good, but I was always turned off by the ginormous list of ingredients. The list was soooo long, so I figured this must be really time consuming. Thus, months and months went by, and I still hadn't made this recipe. I finally put on my big girl panties and decided to take the plunge into this recipe. I am SO glad I did. We loved these, and they were A LOT easier than I had assumed. I doubled the recipe and was glad I did to use more of the ingredients that I had already opened for the single recipe. Plus, we loved them and wanted more. Don't be afraid, just take the plunge and make these. Your boca will thank you. I did make a couple of adjustments to this so I will include those. Oh, I should mention I have never actually eaten these at Chili's so I have nothing to compare them too, but I hear they are very similar to the restaurant version. These would definitely make a great appetizer for New Years festivities.

Chili's Southwest Chicken Egg rolls

Ingredients:
Egg roll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black beans, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
5 seven inch flour tortillas

Dipping Sauce
1/4 cup smashed fresh avocados(about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onions

Directions:
1. Preheat oven to 350.
2. Cook the chicken breast either on the grill, in a pan, in the oven, use a rotisserie, or boil it. I boiled mine because it was the quickest way for me to cook it. If I am just going to shred the chicken and put it in something, I usually just boil it until it's done.
3. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
4. Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
5. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes.
Stir well so that the spinach separates and is incorporated into the mixture.
6. Remove the pan from the heat and add the cheese. Stir until the cheese is melted.
7. Wrap the tortillas in a moist cloth and microwave on high temperature for 30 seconds or until hot.
8. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture.
Roll the tortilla very tight, then pierce with a toothpick to hold together.
9. Repeat with the remaining ingredients until you have five egg rolls.
10. Lay the egg rolls out on a baking sheet. Brushed them with a little bit of oil, and bake them at 350 for 20 minutes, or until golden brown.
11. While the egg rolls cook, prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
12. When egg rolls are done, slice each egg roll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
13. Garnish the dipping sauce with the chopped tomato and onion.

Adapted from: http://www.food.com/recipe/chilis-southwest-egg-rolls-18319

Coconut-crusted Chicken Tenders

Have I mentioned that I love coconut? I absolutely adore it. Unfortunately, hubs does not like the coconut. Sometimes I try to be considerate and not make all these deliciously tantalizing things with coconut in them just out of pure gluttony for myself. Sometimes, that is... Besides the fact that it is just plain yummy, coconuts also remind me of the beach, sun, summer, all of my favorite things. My happy place (in my head) is sitting on a hot, sunny beach, sipping some fabulous beverage of exotic tropical fruits surrounded by good company. Hmmmmm....... Alright, back to the coconut. These little chicken guys are absolutely fabulous. Hubs really liked them as well. So even if you aren't a coconut lover, give them a try. We love them dipped in Sweet Red Chile Sauce. You can find it at the grocery store in the Thai section. They are fabulous plain as well or with other sauces. Enjoy!

Coconut-crusted Chicken Tenders

Ingredients:
1 package boneless, skinless chicken tenders
1/2 Tablespoon vegetable/Canola oil
3/4 cup panko bread crumbs
3/4 cup shredded sweetened coconut
1/3 can light coconut milk
1/2 cup flour
1 Tablespoon salt
1 teaspoon freshly ground black pepper

Directions:
Preheat oven to 400F.
1. Heat oil in a non-stick skillet. Add panko and cook until golden. Remove to a shallow dish to cool.

2. Using the same skillet, add coconut and brown slightly - do not overdo or the coconut will burn in the oven when the chicken is baked. Toss coconut with panko in the shallow dish.

3. Pour coconut milk into a second shallow dish. In a third dish, combine 1/2 cup flour with salt and pepper.

4. Line a baking sheet with foil and spray with cooking spray. Wash chicken and dry with paper towels. Dredge in flour, then dip in coconut milk, followed by coconut/panko mixture. Place on baking sheet.

5. Bake for 15-20 minutes or until cooked through. Be careful that the coconut doesn't burn.

6. Serve with dipping sauce(s) of choice, if desired!

Recipe Source: Unfortunately, I cannot find where I found this recipe from. I found it on a blog somewhere on the web, but I went back a searchin' for it and I found nothin'. Thank you unknown blogger friend for the great recipe.

Creamy White Chili

So I have been looking for a white chicken chili for a while now. I've made a few that have cleared our sinuses, but have been looking for one with just the right amount of heat and flavor without making us blow our noses throughout the whole dinner. We really enjoyed this recipe! I can always tell by my husband's reaction whether a recipe is not so good, okay, good, or excellent. This definitely was classified as excellent. I finally found a white chicken chili we both like. This chili was on the spicy side for my two year old. I had to add sour cream to her bowl to calm down the heat. This is a really great cold weather chili. Loved it! It pairs excellently with this corn bread recipe.

Creamy White Chili

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1/2 inch cubes

1 medium onion, chopped

1-1/2 teaspoons garlic powder

1 tablespoon vegetable oil

2 cans great northern beans, rinsed and drained (I used white kidney beans.)

1 can (14 1/2 ounces) chicken broth

2 cans (4 ounces each) chopped green chilies

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

1/4 teaspoon cayenne pepper

1 cup sour cream

1/2 cup heavy whipping cream

Directions:

1. In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add the beans, broth, chilies, and seasonings. Bring to a boil.

2. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Serve immediately.

Recipe Source: The Taste of Home Cookbook

Linked to:  Cookbook Sundays hosted by Brenda's Canadian Kitchen

Chicken and Mushroom Fettuccine Alfredo

My niece gave me this recipe. Let me tell you about her. The girl is 10 and is already cooking up a storm. My sister will come home from work and see her daughter finishing up pan pizza for dinner or some other delicious meal. At 5 years old, my niece would make me eggs for breakfast! 5!!! She is an excellent cook. She passed this recipe on to me. I really like this meal because you can put it in the crockpot and it is so yummy. I am not a huge fan of crockpot meals. Don't get me wrong, I love to use the crockpot. I just don't find tons of recipes for the crockpot that I am in love with. This one is definitely a keeper though! Thanks to my fabulous niece for sharing her recipes with me.

Chicken and Mushroom Fettuccine Alfredo

Ingredients:

1 1/2 lbs. chicken breast tenders

2 8 oz. packages mushrooms

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon garlic powder

2 8 oz. packages cream cheese, cut into chunks

1 1/2 cups grated parmesan cheese, plus additional for garnish

1 1/2 cups whole milk

1 cup (2 sticks butter), cut into chunks

1 package (1 pound) uncooked fettucine

Chopped fresh parsley (if desired)

Slow Cooker Directions:

1. Spray slow cooker with nonstick cooking spray. Arrange chicken in single layer in bottom of slow cooker. Top with mushrooms; sprinkle with salt, pepper, and garlic powder.

2. Combine cream cheese, parmesan cheese, milk, and butter in medium saucepan over medium heat. Whisk constantly until smooth and heated through. Pour over mushrooms, pushing down any that float to surface. Cover; cook on LOW 4 to 5 hours or on HIGH 2 to 2 1/2 hours.

3. Cook fettuccine according to package directions; drain.

4. Serve pasta with the sauce, chicken, and mushrooms from the crockpot. Garnish with additional parmesan cheese and parsley.

Makes 6-8 servings.

BBQ Chicken Ranch Spaghetti

I found this recipe and knew I had to try it. I love BBQ Chicken, and it sounded so easy. It was easy and delicious!

BBQ Shredded Chicken and Caramelized Red Onion Ranch Spaghetti
Adapted from Picky Palate

1 lb thin spaghetti noodles
4 Tablespoons extra virgin olive oil
1/2 large red onion, peeled and finely chopped
2 Tablespoons dry Ranch Dressing Mix
3/4 Cup chopped fresh cilantro leaves

Shredded BBQ Chicken

Mozzarella Cheese (grated)

Parmesan Cheese (grated)

1. Cook spaghetti noodles according to package directions; drain and rinse with cold water to stop cooking. Place olive oil into a large pot over medium heat. Saute red onions until softened and golden. Add cooked spaghetti to onions; mix and add dry Ranch Dressing seasoning and cilantro leaves. Season with a pinch of salt and pepper to taste. Place noodles onto serving plates and top with warm shredded BBQ chicken. Garnish with cilantro leaf, shredded parmesan and mozzarella cheeses, and serve.

Honey Curry Chicken

This is another recipe I found on Sister's Cafe. It's really yummy and so quick and easy to make which means it is my kind of dinner!

Honey Curry Chicken

Ingredients:
Boneless, skinless chicken breasts (6-8) or chicken tenders (2.5-3 lb)

¼ c. butter or margarine
½ c. honey
¼ c. prepared mustard
1 tsp. curry powder
1 tsp. salt

Directions:
Place chicken in greased casserole dish. Melt butter in a pot on stove. Add other ingredients to pot and mix well, warm only, no need to boil. Pour mixture over chicken. Place in oven, bake uncovered at 375 degrees for 25 minutes, or until chicken juices run clear. Garnish with sautéed mushrooms (in butter, with salt and pepper) if desired.

Thai Lettuce Wraps

So I love lettuce wraps. Really love them. To the point where, when I go out to eat at any restaurant I often order lettuce wraps as my meal. I have tried lots of lettuce wrap recipes that call for lots of crazy ingredients. Things you don't normally have around the house. So I buy all the stuff and then I am disappointed because they don't taste as good as I think they should. When I found this recipe, I was super excited because most of the ingredients I had already. I was hoping it would be better than the rest. I was not disappointed. They were delicious! My hubby loved them too! Plus, they were so easy to make. I am so happy to have found this recipe. A huge thanks to Sister's Cafe for the fantastic recipe!

Thai Lettuce Wraps

Ingredients:
1 T extra virgin olive oil
2 boneless, skinless chicken breasts, chopped into small chunks

Salt and freshly, ground black pepper
1 red bell pepper, chopped
1/4 c. sweet chili sauce
1/4 c. honey
1 iceberg lettuce heads, cut into halves or quarters (I did halves.)

1/2 c. honey-roasted peanuts, chopped

Juice of 1 lime
1 handful basil, chopped (fresh is best but not essential)

Directions:
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. (Or you can use Pam, and a little water when needed to save calories.) Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.  Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken. Add the chopped peanuts, lime juice, and basil to the chicken mixture before serving. To serve, lay the lettuce leaves on a platter. Scoop some chicken mixture onto each leaf. Serve and enjoy! (You could also just have each individual add the chopped peanuts, lime juice, and basil to their own chicken mixture according to their tastes. It's up to you.)

Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette

Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette

Salad:

20 ounce package refrigerated cheese tortellini

1 (14.5 oz.) can quartered artichokes

1 (9 oz.) bag fresh baby spinach

1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained

1/2 cup crumbled feta cheese

¼ cup diced red onion

Shredded Chicken

Dressing:

9 tablespoons balsamic vinegar

3 cloves garlic, minced

1 ½ teaspoons dried oregano

1 ½ tablespoon tomato paste

Salt and pepper to taste (about 1/8 teaspoon each)

3/4 cup olive oil

2 Tablespoons sugar

Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Chicken Cordon Bleu Bake

This is a really easy and delicious dish. I got the recipe from Sisters' Cafe.

Chicken Cordon Bleu Bake

2 6 oz. boxes stuffing mix
1 can (10 3/4 oz) cream of chicken soup
1 cup milk
1/2 tsp pepper
3/4 lb sliced deli ham, cut into 1 inch stips

1 cup swiss cheese shredded
2 cups cheddar cheese shredded
2 cups cooked shredded chicken

Prepare stuffing mixes according to directions on box. Meanwhile in a bowl, combine soup and milk. Put chicken in a greased 9x13 baking dish. Sprinkle with pepper. Layer with ham, swiss cheese and 1 cups of cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese. (At this point you can freeze it for later if you want. If you freeze it: Thaw in refrigerator overnight. Remove from fridge 30 minutes before baking.) Cover and bake at 350 for 45 minutes. Uncover and bake 10-15 minutes longer.

Chicken Spaghetti Casserole

Mike has decided that this is one of his favorite meals ever. It is really delicious and easy to make. I got the recipe from the Pioneer Woman. She's got some great recipes on her blog!

Ingredients:
2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Reserved Chicken Broth From Pot (or from can)
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions:

Cook 1 cut up fryer and pick out the meat to make two cups. (I already had cooked chicken in my fridge so I just used that and used canned broth.) Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Tangy Taco Salad

I am a sucker for a delicious salad with homemade dressing. The dressing absolutely makes this salad in my opinion. It is a tangy dressing and oh so yummy!  Mmmm....I think I'll be having salad tonight.

Dressing:

1/3 cup chopped cilantro

1/2 cup lime juice

1/2 cup olive oil

1/2 cup sour cream

1/4 cup sugar

1/2 tsp. salt

1/2 tsp. pepper

Process all of the above ingredients in a blender.

Salad: (Add as much or as little as you like.)

Head of Romaine Lettuce

4 small tomatoes (chopped)

Can of Black Beans (drained)

Can of Corn (drained)

Cheese (any kind you like)

Can of black olives (chopped)

Avocado Slices

Green onions

Shredded Chicken (leave this out if you want to go vegetarian)

Hint of Lime Tostitos Tortilla Chips (One of the best tortilla chips ever created.  I'm addicted!)

Recipe Source:  My fabulous sister-in-law Beth Merrill.  (I tweaked the dressing recipe a bit.)

Linked to:
My Meatless Mondays
Tuesday Night Supper Club