Chicken, Dinner

Creamy Chicken Enchiladas

I love to make enchiladas. I have a recipe that I found right after were were married for Chicken and Cheese Enchiladas that became a staple for quite some time in our house. We we were forming our dinner club years ago, it was Chicken Enchiladas that I made for the dinner club that first night. When a coworker asked me to be the featured chef in the local Sunday newspaper, it was Chicken Enchilada;s that I made for the photo shoot.

https://diningwithadinergirl.blogspot.com/2016/04/an-oldie-but-goodie-chicken-encilada.html

Fast forward to now. I found this recipe while surfing Facebook and saved the post so when I decided to make it I could easily find it. With Covid, Eric has been working from home so he has really been in charge of dinner more than I have. I decided that this past Saturday night I would be make dinner for the two of us and pulled out my saved post to give it a try. I only needed a few things from the store – tortillas, a 1 lb of chicken breast cutlets and the Adobo Seasoning. The recipe turned out great. It is not really too spicy. The strength of the seasoning will determine the heat of the dish. The Adobo does come in different flavors. I chose the Adobo All Purpose Seasoning Hot! When it was done baking I sprinkled some more over the top before serving.

Ingredients

2 cups shredded, cooked chicken ( I used just over a lb of chicken breast and roasted for 25 minutes)*
8 flour tortillas (taco size)
2 cups shredded Monterey Jack cheese
3 tbsp butter
3 tbsp flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
salt & pepper & Adobo seasoning, to taste

Directions

Preheat oven to 350 degrees. Spray 9 x 13 baking dish with nonstick cooking spray.

In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning. Place chicken mixture into each of the flour tortillas.
Roll them all up and place them in the prepared baking dish.

In a medium sauce pan, melt butter. Whisk in flour and let cook and thicken for 1 minute (don’t let it burn). Add chicken broth and whisk until smooth.

Stir in sour cream and green chiles. Be sure not to let the mixture boil.

Take sauce off the heat and pour it over the enchiladas. Top with remaining shredded cheese.
Bake for about 20-25 minutes.

If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly

*To roast the chicken breast I drizzled olive oil over and then sprinkled with salt and pepper. Baked them for 20 to 25 minutes. Then shredded with a fork.

Chicken, Dinner

Roasted Lemon Chicken Thighs and Potatoes

I have subscribed to many cooking magazines over the years. I had a long time subscription to Cooking Light. I tried Food and Wine, Southern Living, Food Network Magazine, Paula Deen and Bon Appetit. Each one I found a recipe that has been one that we have come back to again and again. My favorite and the only one I currently subscribe to is Fine Cooking. This magazine was where we found our son’s favorite meal of all time – Prosciutto Wrapped Pork Tenderloin with Lemon and Sage. https://diningwithadinergirl.com/2012/05/09/picky-eaters-favorite-dinner/ . In fact I made it last night because he came home for the weekend from school. The page in the magazine is stained many times over from having near by when I make it. I now refer to my blog post when I make it even though I know most of the steps by heart.

In the last issue there was a Roasted Chicken Dish that looked so good. I thought that we could make it one night after work but after really reading the recipe it was definitely a weekend dinner. So last Sunday night I finally made it. Now for one thing, I haven’t been doing a majority of the cooking lately. I have turned the kitchen over to Eric. And not only did I make dinner, I made a dessert too. (will post that one later – it was delicious!) This turned out great. The aroma was wonderful while it was cooking and the flavor was outstanding. We will definitely make this one again and again. So I had to blog it.

So my blog post have become my way to preserve my favorite recipes. If I am out shopping and know that I am going to make something from it for dinner or dessert, I can easily look up the ingredients. I can share favorite recipes from here and look back and see why we made something and what we thought

Ingredients

1/4 cup olive oil; more as needed
3 medium lemons, washed, ends trimmed, and halved crosswise (about 1 lb.)
Kosher salt and freshly ground black pepper
3 tsp. granulated garlic
4 bone-in, skin-on chicken thighs (about 2 lb.)
4 to 5 medium Yukon Gold or red-skin potatoes, each cut into 6 wedges (about 2 lb.)
2 Tbs. honey
2 tsp. finely chopped fresh oregano, plus sprigs for garnish

Directions

Position a rack in the center of the oven, and heat the oven to 450°F.


Lightly brush a large foil-lined rimmed baking sheet with oil. Arrange the lemon halves close together flesh side up in the center of the prepared pan. Brush the tops with 2 tsp. of the oil. Roast until just beginning to brown on the edges and the foil under the lemons turns dark brown and syrupy, 25 to 27 minutes.


Turn the lemon halves over with tongs, and rub the flesh over the dark spots on the foil to loosen the caramelized bits (the lemon flesh will turn brown). Transfer to a rimmed plate with any accumulated juices from the pan, and cool completely. Reserve the baking sheet.

Lower the oven temperature to 425°F. When the lemons are cool, squeeze 4 halves (including the pulp) into a large bowl. Add the accumulated juices from the plate (the juice will be thick and syrupy). Whisk in 1-1/2 tsp. salt, 1-1/2 tsp. granulated garlic, 1 tsp. oil, and 1/4 tsp. pepper. Add the chicken to the bowl, and toss to coat. Let sit at room temperature for 30 minutes, tossing occasionally. Put the chicken on the reserved baking sheet in a single layer skin side up. Rub any remaining marinade from the bowl evenly over the chicken.


Add the potatoes to the same bowl with the remaining 3 Tbs. oil, 1-1/2 tsp. granulated garlic, 1 tsp. salt, and 1/2 tsp. pepper. Toss to coat. Spread the potatoes in a single layer on the pan with the chicken.


Roast until an instant-read thermometer registers 165°F in the thickest part of the thighs, and the potatoes are light golden-brown, tossing the potatoes halfway through cooking time, about 40 minutes.


Meanwhile, squeeze the remaining 2 lemon halves, including the pulp, into a small bowl (the juice will be thick and syrupy). Mince the peel of 1 of the remaining lemon halves (discard the other), and add to the bowl along with the honey and oregano, mixing well to combine. Brush the lemon-honey glaze evenly onto the chicken thighs. Return to the oven for 5 minutes. Transfer the chicken to a plate, and tent with foil.


Turn the broiler to high, and broil until the potatoes are golden, turning the pan halfway through broiling time, 2 to 3 minutes more. Arrange the chicken and potatoes on a large platter, garnish with oregano sprigs, and serve.

Chicken, Dinner

Best Chicken Dinner!

One of my favorite recipes to make is Ina Garten’s Roast Chicken. It is so easy, perfect for company or a special dinner. Ina calls it her engagement chicken and is her husband’s favorite.

I made this tonight for a dinner with Emily, her boyfriend Mike and Eric. Emily had come down for the day to help us clean out some old pictures from Eric’s mothers house. It was a great fall dinner with the oven on as the chilly nights start up, along with smashed red potatoes and peas.

Perfect Roast Chicken

1 (5 to 6 pound) roasting chicken

Kosher salt

Freshly ground black pepper

2 lemons, halved

1 head garlic, cut in half crosswise

2 large Spanish onions, thickly sliced

Olive oil

Clean and pat dry the chicken. Sprinkle the chicken with salt on inside and outside. Take 1 lemon and slice into quarters. Put one half of lemon and the head of garlic sliced in half inside cavity of chicken. Place in roaster, tie legs together and tuck wings under. Drizzle olive oil over chicken and rub into skin. Sprinkle with salt and pepper.

In a bowl place the remaining half of lemon and the second lemon slices in quarters. Slice the onions into thick slices. Place in bow with lemons. Add 2 tablespoons of olive oil, salt and pepper to taste. Mix with hands and spread around chicken in roaster.

Bake at 425 for about an hour and a half. Check temperature and when done, remove, slice and served with onion and lemon mixture.

Chicken, one pot meals

Sheet Pan Dinner

This is the ovens’ equivalent of a one pot meal!  Pull all of this together and in less than an hour you have a complete meal on your table.  Give this recipe a try and let me know what you think. 

Sheet Pan Chicken Dinner

1/4 cup balsamic vinegar

1 teaspoon dried parsley flakes

1 teaspoon dried basil

1 teaspoon kosher salt

1/2 teaspoon freshly cracked black pepper

5 cloves garlic, minced

1 cup plus 3 tablespoons olive oil

8 bone-in, skin-on chicken thighs

1 pound green beans

2 cups mixed cherry tomatoes

1 loaf crusty ciabatta bread

2 tablespoons minced fresh parsley

Preheat the oven to 425 degrees F. 


To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.


Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.


Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss. Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.


Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss. After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan.   Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.

Chicken, Dinner

Chicken Francaise

A couple of weeks ago on a Saturday night I tried out a new recipe. I like to order this as an entree when we go out to dinner, but I have never made this before. The breading was perfect and the lemon flavor was just right. I think the only thing I would add is some capers. Serve this with white rice to absorb the flavor of the sauce and enjoy!

4 boneless skinless chicken breast halves
1/2 cup flour
1/4 cup olive oil
3 large eggs (cold)
3 tablespoons fresh parsley (chopped, divided + more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese (or any other hard cheese)
1/2 cup butter (cubed)
1/2 lemon
1/2 cup dry white wine

Instructions

Place chicken breasts between two sheets of plastic wrap and pound gently with a mallet to 1/2 inch thickness. Heat olive oil in a large skillet over medium heat until hot but not smoking.

While oil is heating, break the eggs into a shallow bowl and whisk lightly. Add 2 tablespoons parsley, salt, pepper, Parmesan cheese, and whisk to incorporate. Spread the flour in a shallow platter. Dredge chicken pieces in the flour (both sides), then dip into the egg batter, letting the excess drip off.

Place the chicken cutlets in the skillet, without crowding. Cook until golden brown on both sides (about 2 minutes per side). Transfer to a platter. Don’t cover, because the coating can become soggy.

Drain the oil and return the skillet to medium heat. Melt the butter. Add the wine and lemon juice, and simmer for a couple of minutes to reduce the sauce slightly. Stir in 1 tablespoon parsley.

Spoon the sauce over the chicken cutlets. Garnish with chopped parsley. You can top it with lemon slices. Enjoy!
Chicken, Crockpot, Dinner

Cajun Chicken Alfredo in the Crockpot

 Over the Christmas to New Years week we hosted our daughters boy friend for a visit.  A few nights we went out to eat to expose him to some of our great local great restaurants, but a couple of nights we made dinner here at home.  One of those nights while I was looking through Facebook I saw where he had tagged our daughter on a recipe post from “Get in my Belly” on Facebook.  Since it looked like he wanted to try this I decided to give it a try that night,  
New Year’s Eve
It was a pretty easy recipe, all prepared in the crockpot and done in just over 3 hours.  We had most of the ingredients on hand just needed the Cajun seasoning.  Lately we have made sure that we have at least a pint of heavy cream and half and half on hand.  It seems more and more recipes are calling for them that we have been using.  This recipe required the heavy cream  and since it was the holidays we definitely had enough.  The results were delicious and well received.  I think our daughter will be making this once she is back at school.

Ingredients

3 Skinless, boneless chicken breasts
4 tsp of Cajun Seasoning
4 Tbsp Butter
1 Red bell pepper, chopped
1 Green bell pepper, chopped
2 cups heavy cream
1/2 tsp Dried basil
1/2 tsp Lemon pepper
1/2 tsp Salt
1/4 tsp Garlic powder
1/4 tsp Ground black pepper
8 oz Penne Noodles
Parmesan Cheese for topping

Directions

Place chicken breasts in the bottom of the slow cooker. Cover the chicken with the Cajun seasoning.
Add the rest of the ingredients EXCEPT the Penne Noodles. Cook on high. After about 2.5 hours, check the chicken. If it is cooked, shred the chicken. Add the Penne noodles at this time.
Once the Penne noodles are fully cooked (about 30 minutes) it is time to serve. Garnish with Parmesan.