Poblanos Con Pollo

July 7, 2013

I had bookmarked this recipe some time ago and just hadn’t gotten around to testing it out. I was menu planning this weekend, saw it and thought it sounded like a great summertime dinner. I was right.

I changed the recipe up a bit by omitting the 1.5 cup cooked rice (I was serving rice alongside the meal) and replacing with:
– 1/4 diced red onion
– 1 ear of fresh corn (cut from the cob)
– I cup tightly packed fresh spinach leaves, stemmed

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Cheesy Poblano served with Arroz Verde and Roasted Okra

I also drizzled the peppers with a little bit of this Cilantro Dressing from Trader Joe’s. My friend has got me hooked on it and I put it on everything now.

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Crack

What are your favorite ingredients to stuff in a pepper?

I was very excited about this week’s topic of Dishes in 5 Ingredients or Less, because I just made an amazing batch of these crock pot chicken tacos.  Not only does this recipe use only THREE ingredients, but since the meat is prepared in the crock pot, it’s effortless to throw together and comes out extremely juicy and tender.  Since I cook for the girls in the office, I love to toss all the ingredients in the crock pot before I go to bed and cook on low overnight.  In the morning, I pack the chicken to-go and take it in for lunch.

There is a an endless combination of meals you can make featuring this succulent and zesty chicken.  I like to use a wheat wrap and pile on the chicken, low-fat cheese, lettuce, onion, avocado, etc. for a healthy burrito; top shredded lettuce with cowboy caviar, the chicken taco meat, and drizzle with a balsamic vinaigrette for a flavorful salad; or make nachos by topping tortilla chips with cheese, chicken, cowboy caviar, lettuce and Greek Yogurt.

Whichever way you choose to serve it; it’s guaranteed to be a crowd pleaser!

Crock Pot Chicken Tacos

printable version

This recipe is as easy as…

  1. 4 boneless, skinless chicken breasts
  2. 1 packet taco seasoning
  3. 1 16oz. jar of salsa

Place chicken breasts in crock pot. Cover with taco seasoning and top with salsa.  Seal the lid of the crock pot and turn the crock pot on low.

Cook for eight hours and serve!

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step one

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step two

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step three

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step four

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wake up in the morning to this! smells amazing

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shred and it’s ready to serve!

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taco salad is a delicious way to serve

Check out more delicious 5 Ingredient or Less recipes from the #SundaySupper community below!

Join us, September 30th, 2012 as we share our delicious, mouth-watering recipes! Here’s a sneak peak at what everyone is bringing to our #SundaySupper table. Be sure to stay after dinner at 7pm EST as we share our recipes during our #SundaySupper live chat!

Breakfast, Starters, Butters and Jams:

Main Dishes:

Desserts:

Beverages:

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite 5 Ingredient Recipes! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your apple recipes on our #SundaySupper Pinterest board and share them with all of our followers!

For anyone that doesn’t get the Spanish translation, it’s “Party in Your Mouth” Enchiladas and they are exactly that.  These easy to prepare, rolls of flavor are so tasty you will want seconds…and thirds…and maybe even fourths.  Shhh, I won’t tell anyone.  When I brought leftovers to work, I practically had to beat my co-workers away with a stick after they tried a bite.

I like to start off this meal with a Chilled Avocado Soup (in the summertime) and serve with Spanish rice.  If you like an extra bit of heat with your meal, this Hot Habanero Relish is an amazing accompaniment!

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Que delicioso!

Chicken and White Bean Enchiladas

printable recipe

For the Chicken and White Bean Filling:

  • 1 tsp evoo
  • ½  white onion, chopped
  • 4 cloves garlic, minced
  • 1 can (4.5 oz) chopped green chiles
  • 15.5 oz can Cannellini beans
  • 2 cooked shredded chicken breast (I like to boil and shred mine and save the stock to use in the rest of this recipe)
  • ½ cup chicken stock from boiling chicken breast
  • 1 tsp cumin

For the Green Chile Enchilada Sauce:

  • 1 tsp butter
  • 1/2 white onion, chopped
  • 2 tbsp flour
  • 1 cup chicken broth (from boiling chicken earlier)
  • 7 oz can chopped green chiles
  • 2 jalapeños, chopped (de-seed if you want to go light on the heat)
  • salt
  • ½ cup light Greek yogurt
  • ¾  cup reduced fat Mexican cheese
  • 8 medium whole wheat tortillas
  • chopped fresh cilantro

Directions:
Preheat oven to 375°.

For the Filling:
In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, chicken stock and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.

Enchilada Sauce:
In a large nonstick pan, melt butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth, until it becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalapeños, and salt to taste. Cook another minute then remove from the heat. Stir in the Greek yogurt.

Spread about 1/4 cup of the enchilada sauce on the bottom of a 9×13″ baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.

Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with LOTS of fresh cilantro…and the Habanero Relish, if you please.

Be sure to check out all the fabulous Mexican recipes from this week’s #SundaySupper group, listed below:

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

La Comida (the food)

Postres (desserts)

Bebidas (beverages)

Please be sure you join us on Twitter throughout the day (this coming Sunday, September 16) during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper  live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat!  We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Panko Perfect Poultry

August 14, 2012

This easy recipe is the perfect starting point for any dish featuring fried chicken breasts.  You can top it with a melted lemon, butter, caper sauce to make it a schnitzel (which is what I did), slice it and toss with greens for a salad with crunch or throw in between buns for a classic chicken sandwich, with pickles, of course.  I prefer to buy the thin cutlets instead of pounding them out myself. This shaves about 10 minutes from your prep time and allows you to get dinner on the table that much quicker.  However you choose to serve it, this basic recipe calls for just a few ingredients that you’re bound to have in your cabinets, which makes it the perfect go-to week night meal when you think your only option is delivery!

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Fry the cutlets for three minutes per side

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The chicken should be perfectly brown and crispy before removing from oil.

Panko Crusted Chicken

printable recipe

Ingredients

  • ½ cup flour
  • 3 eggs, beaten
  • 1 cup panko (Japanese Bread Crumbs)
  • 1 pound package of thinly pounded boneless, skinless chicken cutlets
  • Salt and pepper
  • ½ cup canola oil

Preparation

  1. Set flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko.
  2. In a large skillet, heat canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt.

On the way back from the beach {sniff} I scoped out recipes.  I wanted something simple, delicious, and  that I didn’t need to make a big grocery trip for.  I opened an email from Saveur (God bless technology) and this mouth-watering looking Rosemary Chicken looked simple enough. I made a quick stop at the DeKalb Farmer’s Market to pick up what I needed…chicken and a lemon (which came to $5.88.  Not bad for dinner for two), and headed home to throw together this super-quick meal.

I served the chicken and pan juices over whole wheat linguine.  (I also made a side of Roasted Broccoli, but thought the plate looked prettier sans the veggies :0)

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An amazing meal

Rosemary Chicken

Printable Recipe

  • 4 whole skin-on chicken legs and thighs
  • salt and pepper, to taste
  • 1⁄2 cup flour, for dredging
  • 1⁄4 cup extra-virgin olive oil
  • 1 cup white wine
  • 3 sprigs fresh rosemary
  • 2 fresh bay leaves
  • Juice of 1 lemon
1. Heat oven to 425˚. Place chicken pieces in a large ziplock bag and season generously with salt and pepper. Dump flour into bag and shake chicken so it’s totally coated. Heat oil in an iron skillet over medium-high heat. Add chicken and cook, turning once, until browned, about 10 minutes. Add wine, rosemary, and bay leaves. Return pan to heat and cook until wine reduces by half, about 2 minutes. Add 1 1⁄2 cups water and bring to a boil. 
2. Cover skillet, transfer to oven, and cook until chicken is tender, about 45 minutes. Uncover and let chicken skin crisp, 5 minutes. Remove chicken from the oven; stir in lemon juice. Serve chicken with the pan sauce. 

 
SERVES 2 hungry people
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