Loaded Chicken Enchiladas

August 13, 2020August 16, 2020 enbrookshireLeave a comment

Can I get a show of hands for all of those who have missed going to their favorite restaurants during the quarantine?! I know I’m not the only one who misses their favorite local Mexican Restaurant, right? My family loves Mexican food and that’s why I decided to make my own Loaded Chicken Enchiladas. This recipe is easy to follow and packed with delicious ingredients that is sure to leave you feeling satisfied.

These enchiladas are so easy to make and are absolutely delicious. I load mine up with plenty of gooey cheese and spicy chicken, then I roll them up nice and tight, stack then into a glass baking dish to bake and finally top with more cheese. I have found that stewing the chicken with chicken stock, white onion, and a couple of cans of green chilies make for a delicious chicken enchilada. Now, I hope you enjoy this recipe as much as we do!

LOADED CHICKEN ENCHILADAS

Ingredients:

10 small four tortillas
3 chicken breasts, cooked and shredded
3 cups quesadilla cheese, divided
1 white onion, diced
1 cup chicken broth (I like Better Than Bullion Chicken Base)
2 large cans diced green chilies, mild
3 Tbsp green onion, diced
1 large can green enchilada sauce
Sour cream
4 Roma tomatoes, diced
Shredded lettuce
Avocado, diced
Cilantro, finely chopped

Directions:

Stew chicken with onion, chilies and broth (I used my Instant Pot; pressure cook on high for 10 minutes and natural release for 5 minutes); once cooked shred the chicken.
Preheat oven to 350 degree F.
Spray a 9×13-inch glass baking dish with cooking spray and set aside.
Fill tortillas with a generous portion of cheese, chicken mixture, and more cheese. Roll up tortillas and place seam side down in baking dish in a row.
Top the enchiladas with green sauce and more cheese. Add as much sauce and cheese that you like here.
Bake for 20 to 25 minutes or until bubbly.
Top with shredded lettuce, tomatoes, avocado, sour cream and cilantro to serve.
Enjoy!

Cashew Chicken with Cilantro Lime Rice

July 27, 2020August 16, 2020 enbrookshireLeave a comment

I stepped out of my comfort zone on this dish. I am not well versed in curry, but that doesn’t mean that I don’t want to learn more about it and try new flavor profiles! I may have went a bit conservative on the curry….we live, learn and make adjustments for next time! This meal was fast and easy to cook up for a fast lunch this past Saturday. I usually start using all of our backup ingredients toward the end of the month, because it’s good to use what you have on hand. I always have chicken, rice, cashews and cilantro on hand. I thawed some chicken tenders that I froze a couple of weeks ago and trimmed and coated them in a bit of curry powder, salt and white pepper. Made some easy cilantro lime rice and served up a delicious summery meal!

This dish requires coconut milk and that really helps to cool off the curry powder and tie in that great summer flavor. The lime and coconut in this dish (in my opinion) are the stars and make for a fresh tasting and easy dish. Now, I hope you enjoy this dish as much as we did!

CASHEW CHICKEN WITH CILANTRO LIME RICE

Ingredients:

1 1/2 lb chicken tenders, cubed
3 tsp curry powder (more or less depending on your taste)
1/2 tsp ground white pepper
1/2 tsp salt
2 Tbsp olive oil
1 1/2 tsp sesame oil
1 Tbsp ginger, minced
3 cloves garlic, minced
1 can (13.5 oz) unsweetened coconut milk
1/2 cup cashews, roasted
(For rice) 1 cup rice, rinsed
(For rice) 2 Tbsp lime juice, plus two halves of a pulped lime
(For rice) 1/2 tsp salt
(For rice) 6 Tbsp cilantro, chopped

Directions:

Cook rice according to your preference. I use my instant pot and follow directions for the rice cooking feature. I add the lime juice, lime halves and cilantro before cooking. Once rice is done discard lime halves.
Coat a sauté pan with olive and sesame oil; bring up to med-high heat.
Coat chicken in curry powder, salt and pepper. Add to hot pan and cook until chicken for about 4 minutes or until browned.
Add garlic and ginger to pan; cook until fragrant (about 2 to 3 minutes).
Add coconut milk and allow to simmer for 7 minutes to thicken.
Plate to your preference and top with toasted cashews.
Enjoy!

Dinner · Recipes

Chicken and Veggie Pasta Bake

July 25, 2020August 16, 2020 enbrookshireLeave a comment

This is a yummy was to bake up a fast weeknight meal that is packed full of something everyone loves! I like to make this Chicken and Veggie Pasta Bake on the regular and I really enjoy how versatile this dish is. You can choose all sorts of veggie combinations with this recipe. It should be fun to try new combos. Keep in mind the season as you could always utilize fresh from the garden veggies like squash and zucchini or even a variety of peppers. In the winter months, I like to use mushrooms and peas because frozen peas work great in a dish like this. There are a couple of staples that are must for a deep and rich flavor. Those staples include Parmesan cheese and sliced almonds. Without these key ingredients your dish would be missing that crunchy topping that completes the whole dish. Now, I hope you enjoy this recipe as much as we do!

CHICKEN AND VEGGIE PASTA BAKE

Ingredients:

1 1/2 lb boneless, skinless chicken breast, cooked and sliced (cook it how you like it…grilled is our favorite!)
3 Tbsp olive oil
1/2 (16 oz) pkg angel hair pasta, cooked and cooled
1 (8 oz) pkg mushrooms, sliced
1 bundle asparagus, cut into 1 1/2 inch pieces
1/4 cup butter
3 Tbsp white wine
3 Tbsp flour
3 cups milk (room temp)
1 cup Parmesan cheese, shredded
1/2 cup sliced almonds
Salt and pepper to taste

Directions:

Cook chicken according to your preference. We prefer to grill the chicken, rest it and then slice it. You could even bake or roast the chicken and then shred it.
Preheat the oven to 350 degrees F and butter a casserole dish.
Cook pasta to just under; should only boil for 1 minute.
Sauté mushrooms in a hot pan until juices start to run out and they become brown, add white wine and asparagus; cook for 3 additional minutes. Remove veggies and leave liquid in the hot pan.
Add butter to liquid and allow to melt and bubble. Add flour and cook for 2 minutes or until the flour smell has dissipated; add milk and cook for 5 minutes stirring constantly. Once gravy is thick remove from heat.
Stir in 1/2 cup of cheese and add pasta, veggies and chicken; combine well.
Add pasta mixture to baking dish. Top with almonds and the rest of the cheese.
Bake for 20 minutes or until bubbly.
Let rest for a couple of minutes before serving.
Enjoy!

Dinner · Recipes

A Simple & Healthy Egg Roll Bowl

June 18, 2020August 16, 2020 enbrookshireLeave a comment

This is a popular recipe at our house that is fast and easy to make in the middle of the work week. My husband is especially fond of this dish and even offers to make it most of the time. To make thing easier…this is an Instant Pot recipe! For the longest time I wanted an Instant Pot to utilize as a multi cooker. I knew I would be able to utilize its many features in various ways when I needed to make something fast. This recipe is a great way to use the Instant Pot in two ways…first as a rice cooker and second as a pressure cooker.

I typically utilize my Instant Pot when I need to make soups, rice or cook up some fast chicken breast for shredding into a recipe. This recipe also uses the sauté feature which helps to jump start everything. I think you’ll find this recipe an easy one and maybe even one that you add into your meal rotation. Now, I am happy to share how easy and fast this meal is and I know you will enjoy it!

Egg Roll Bowl

Ingredients:

1 lb ground chicken
1 cup rice (cooked in instant pot on rice cooker setting)
1 cup water
1 bag of multi colored slaw mix
1/2 cup chicken broth (I like Better Than Bullion)
1 Tbsp soy sauce
1 Tbsp garlic powder
1 Tbsp ground ginger
1/2 tsp salt
1/2 tsp pepper
1 crown of broccoli, cut into florets
La Choy noodles (soup and salad topper)

Directions:

Cook the rice first. Put rice and water in instant pot, select rice cooker function and close lid with valve in sealed position. This will auto set to 12 minutes then natural release for an additional 10 minutes. Once natural release has reached 10 minutes past cook time of 12; quick release. Once valve has lowered open lid.
Place rice in a separate bowl to cool.
Turn instant pot to sauté and wait 30 seconds. Add chicken, soy sauce, garlic powder, salt, pepper and ginger; brown meat.
When meat is done; turn instant pot off. Add stock and slaw mix; do not stir. Close lid and turn valve to sealed position for pressure cooking.
Set the instant pot to ‘0’ minutes. Once done; perform a quick release and when pressure valve has lowered; open lid.
Do not stir. Add broccoli and close lid again and set to pressure cook for ‘0’ minutes. Once done ; perform a quick release and when pressure valve has lowered; open lid.
Stir and place in serving bowls on top of rice. Top with noodle toppers and enjoy!

Dinner · Recipes

Honey Chicken with Garlic Couscous

June 17, 2020August 16, 2020 enbrookshire1 Comment

I am really excited to share this Honey Chicken with Garlic Couscous with you! Chicken is one of my favorite mainstays at any dinner setting. I can’t think of a week going by without some form of a chicken dish on our table. This particular recipe is fast, easy and delicious! It’s a little on the messy side as far as cleanup goes, but you’re supposed to get a little messy in the kitchen, right?!

Ingredients for Honey Chicken with Garlic Couscous.

This meal isn’t quite a 30 minute meal, but more like a 45 minute meal which isn’t half bad considering how delicious and packed full of flavor this meal is. Part of what gives this meal so much flavor is something I love…Better Than Bullion as my stock base…I have it almost every flavor in my pantry. If you are running low on chicken stock you could substitute veggie stock in this recipe and it wouldn’t alter the taste that much. I also use a blend of thyme, salt, pepper and garlic powder as my main seasoning to accompany the honey. The key to this dish is also getting a good sear on the chicken and you can only do that with a hot pan.

Just dropped the chicken thighs in the hot pan!

Some tips I use when cooking multiple pieces of food in a pan is to place the chicken in a clockwise motion in order to know when to flip each piece. Also laying the chicken in the pan in a motion going away from your body will ensure that you will not get splashed with grease. Each piece of chicken needs to cook the same amount of time, so timing is very important…this will ensure that each piece of chicken has been properly cooked. When I say this recipe has a crazy amount of flavor, I mean it! This chicken is not only juicy, but each bite is savory and sweet. I can now vouch that this recipe holds up to the leftover challenge…it is delicious and withstands being reheated for lunch the following day with no rubbery chicken issues. Now, I hope you enjoy this recipe as much as we did!

Honey Chicken With Garlic Couscous

Ingredients:

2 lbs boneless, skinless chicken thighs
2 Tbsp olive oil
2 Tbsp honey
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2 boxes Garlic Olive Oil Pearl Couscous
3 cups chicken stock
1 (5 oz) package of fresh spinach

Directions:

Preheat oven to 425 degrees F and preheat cast iron skillet on stove top to med-high heat.
Pat chicken down with paper towels then rub each piece with honey; sprinkle with thyme, salt, pepper and garlic powder.
Add couscous seasoning packet to chicken stock and set aside.
Add oil to pan; once oil is hot add chicken and let brown for 5 minutes each side. Remove chicken from pan and let rest of a plate.
Add couscous and spinach to pan; cook for 2 minutes or until couscous is browned and spinach has wilted.
Add stock mixture to pan and bring up to simmer. Once simmering add chicken back to pan and place in oven.
Cook in oven for 12 to 15 minutes, or until most of the liquid has been absorbed and the chicken is done.
Remove from oven and let rest for 5 minutes before serving.
Enjoy!

This recipe serves 4 with a small portion of leftovers.