Tag Archives: rotisserie

chicken enchilada quinoa bake

9 Sep

This was super delicious! I topped mine with some cilantro and guacamole! Yum!

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chicken enchilada quinoa bake
adapted from tablespoon

ingredients
2 tablespoons olive oil
1 small onion, finely chopped
2 1/2 cups cooked quinoa
1 1/2 cups shredded cooked chicken breast
1 can black beans
1 can chopped green chiles
1 tablespoon chili powder
2 cups enchilada sauce
1/2 cup shredded sharp Cheddar cheese (2 oz)
1 cup shredded pepper Jack cheese (4 oz)
Sour cream or plain Greek yogurt
Sliced avocado
Fresh cilantro
Crumbled cotija (white Mexican) cheese, if desired

DIRECTIONS
Heat oven to 350°F. Spray 8-inch square (2-quart) or 13×9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
Bake 10 to 15 minutes.
Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

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BLACK PEPPER STIR FRIED NOODLES

1 Sep

This was so good I already made it twice! Pretty quick and easy. And definitely yummy!

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BLACK PEPPER STIR FRIED NOODLES
adapted from pinch of yum

INGREDIENTS
For the Black Pepper Sauce:
½ tablespoon freshly ground black peppercorns
5-6 tablespoons soy sauce
3 tablespoons rice vinegar
2 tablespoons honey or sugar
1 1-inch piece ginger
3 cloves garlic
2 tablespoons cornstarch dissolved in 6 tablespoons water

For the Stir Fried Noodles:
2 tablespoons sesame oil
8 ounces udon noodles (soba or rice noodles would also work)
2 cups spinach leaves
1-2 cups shredded cooked chicken
sesame seeds for topping

INSTRUCTIONS
Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (they should NOT be all the way cooked – just enough to barely soften). Drain and rinse with cold water – this removes starch and helps them stir fry without turning into a big blob. Set aside.
Place all the sauce ingredients in the food processor and give it a whirl. When it’s smooth, taste it and adjust to your liking. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the chicken. Stir fry for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and ½ tablespoon oil and shake the pan around – everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.
Heat the remaining ½ tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and chicken. Serve sprinkled with sesame seeds.

Quinoa fried rice

13 May

I’ve made a quinoa fried rice before and liked it. Figured I’d try a different recipe this time. The first one was definitely better! Had too add a lot of soy sauce to this one to make it less bland! I also threw in some rotisserie chicken!

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quinoa fried rice
adapted from skinnytaste

4 cups cooked quinoa
8 scallions, chopped
4 cloves garlic, minced
2 red peppers, diced small
1 tomato, diced small
4 tsp low sodium soy sauce
2 tsp fish sauce
2 tsp vegetable oil
spray oil
3 egg whites, scrambled
1 whole egg, scrambled
salt

In a nonstick wok, spray oil and add the eggs and salt and cook a minute or two until done. Set aside.

Add the remaining oil to the wok and add the scallions, peppers and garlic. Saute about a minute, add the tomato and stir in all the quinoa. Add soy sauce and fish sauce stir to mix all the ingredients. Keep stirring a few minutes, then add cooked scrambled egg. Adjust soy sauce if needed to taste and mix well another 30 seconds.

Thai chicken enchiladas

1 May

These were a nice change from mexican enchiladas. I didn’t have enough tortillas for a 9×13 pan so I made 4 HUGE enchiladas in an 8×8 pan. There was a lot of sauce! But still good!

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Thai Chicken Enchiladas
adapted from howsweeteats

8 flour tortillas
2 boneless, skinless chicken breasts, cooked and shredded
1 tablespoons oil
1/2 sweet onion, chopped
1/3 cup chopped/shredded carrots
1/2 cup chopped/shredded cabbage
4 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
4 green onions, sliced
1/3 cup chopped + crushed peanuts + more for garnish
1/4 cup chopped fresh cilantro + more for garnish
2 1/2 cups light coconut milk
1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

TJ’s Lentil cabbage curry

16 Apr

I was shopping at trader joes a couple of weeks ago and came upon the samples they were cooking up. It was the strangest combo of ingredients I’d ever seen. Lentils, cabbage and curry sauce all mixed together. I tried it and surprisingly it was really good so I bought all the ingredients.

lentils

Shredded cabbage

curry simmer sauce

And how easy is it to make? Just throw all the ingredients together into a pot with one cup of water and heat through!

The first time I made it I used the masala simmer sauce and it came out good. The second time I used the curry simmer sauce and it came out really good. The curry version had a nice kick. Both times I threw in rotisserie chicken. Yum.

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Skillet Orzo with Spinach, Chickpea and Lemon

28 Mar

This was a weird combo of ingredients. But they all came together really well. This was quick and easy and yummy!

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Skillet Orzo with Spinach, Chickpea and Lemon
adapted from aggieskitchen

Ingredients

2 tablespoons olive oil
1 small onion, chopped
3 cloves garlic, chopped
1 (16 oz) can Garbanzo Beans, drained and rinsed
1 cup cooked orzo
1 lemon, juiced
4 cups fresh spinach, chopped
salt and pepper to taste
1/2 cup crumbled feta cheese
1-2 cups Rotisserie chicken

Instructions

Heat oil in a 10 inch skillet over medium heat. Add your onion and garlic and cook until translucent and fragrant.
Add garbanzo beans (chickpeas), orzo, lemon juice, chicken and spinach. Season to taste with salt and pepper. Saute for 4-5 minutes.
Top with feta and serve.

Quinoa fried rice

21 Mar

This is a really good variation on the traditional fried rice. I also threw in some shelled edamame and rotisserie chicken. Yum!

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Quinoa Fried Rice
adapted from feedmephoebe

Ingredients
1 cup quinoa
2 cups water
2 tablespoons coconut oil
4 medium carrots, diced
2 medium shallots, thinly sliced
4 scallions, white and green parts separated, thinly sliced
Sea salt
4 garlic cloves, minced
1 tablespoon minced fresh ginger
2 tablespoons soy sauce
2 teaspoons toasted sesame oil
1/2 teaspoon sriracha
2 eggs, beaten

Instructions

In a medium lidded saucepan, combine the quinoa and water and bring to a boil. Cover, turn the heat to low and simmer for 15 minutes, until the quinoa is al dente. Uncover and remove from the heat.
Meanwhile, heat 2 tablespoons oil in a large wok or nonstick skillet. Saute the carrots, shallot, and white scallions over high heat until soft and beginning to brown, about 6 minutes. Season with salt. Add the garlic, ginger, and green scallions and stir fry until fragrant, another 2 minutes. Fold in the quinoa and stir fry until well-coated in the vegetable mixture and beginning to toast, 3 minutes. Stir in the soy sauce, sesame oil, and sriracha.
Push the quinoa to the side of the pan to create a well. Pour the eggs into the well and cook, stirring gently, until nearly set. Toss the fried rice with the eggs. Transfer the quinoa to bowls and serve right away.

Chicken and Cheese Poutine

18 Mar

I had very low expectations for this recipe… I’m not a big gravy fan and the ingredients were a little funky, but I was wrong. This was really really good. I used frozen French fries since it was faster 🙂 maybe one day when there’s more time I’ll make the recipe as stated.

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Chicken and Cheese Poutine
adapted from food network

Ingredients
Cooking spray
2 large egg whites
2 teaspoons paprika
Kosher salt and freshly ground pepper
2 pounds large Yukon gold potatoes, cut into 1/4-inch-thick fries
1 bunch scallions, chopped
3 cups low-sodium chicken broth
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 1/2 cups shredded rotisserie chicken (skin removed)
3/4 cup frozen peas
4 ounces part-skim mozzarella cheese, diced

Directions
Preheat the oven to 425 degrees F. Coat 2 baking sheets with cooking spray. Whisk the egg whites, paprika and 1/2 teaspoon each salt and pepper in a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off, then spread out on the baking sheets. Mist with cooking spray and bake, flipping halfway through, until golden and crisp, 20 to 30 minutes.

Meanwhile, coat a large nonstick skillet with cooking spray. Add half of the scallions; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add 1/2 cup chicken broth. Whisk in the flour until smooth, then gradually whisk in the remaining 2 1/2 cups broth and the Worcestershire sauce. Simmer, whisking occasionally, until thickened, 6 to 8 minutes. Stir in the chicken and peas and warm through, about 3 minutes. (Add up to 1 cup water if the gravy is too thick.)

Scatter the mozzarella evenly over the chicken mixture. Layer the fries and chicken mixture in bowls; top with the remaining scallions.

Chicken and black bean burritos revisited

28 Jan

Decided to make these chicken and black bean burritos again. This time I baked them. Rolled them up stuck them in a 9×13 pan, sprayed the tops with some spray, sprinkled some kosher salt on top, and stuck the pan in a 350 degree oven for about 30 minutes. Yum

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Chicken and Swiss Chard Pasta Bake

13 Aug

Chard arrived in our fresh box! This came out yummy! The ricotta was a nice addition. It wasn’t soupy or creamy but just right!

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Chicken and Swiss Chard Pasta Bake
adapted from thekitchn

1 box pasta
3 bunches Swiss chard
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 to 2 cups cooked, shredded chicken
1 cup good-quality ricotta cheese
Splash chicken broth
1/4 cup grated Parmesan cheese
1/4 cup panko crumbs
Kosher salt and freshly ground black pepper

Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente. Strain and set aside.

Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.

Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.

Add the cooked noodles, chicken, ricotta, and chicken broth to the greens, and season with salt and pepper. Transfer to a medium-sized baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.