Chicken Enchilada Stuffed Peppers with Green Chile Cream Cheese Sauce

Mmmm, these were even better reheated the next day!

Chicken Enchilada Stuffed Peppers with Green Chile Cream Cheese Sauce

Adapted from Cinnamon Spice and Everything Nice

Ingredients:
olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 
salt and pepper
1 cup corn (I used frozen)
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
1 small can green chiles (optional, for a little extra spice)
4 ounces cream cheese
1/2 cup sour cream, plus more for serving
1 or 2 avocados, diced (optional, for serving) 

Instructions:
1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 
1 + 1/2 cups of the cheddar cheese.
3. In a medium saucepan melt the butter over medium heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
4. Turn heat down to low and mix in the Ro-tel and optional can of green chiles. In a separate bowl, add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. (This is to prevent curdling) Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce.Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm. The sauce will not be thick, but will thicken up in the oven. 
5. Preheat oven to 400 degrees F. Grease a large roasting pan or casserole dish. 
6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed... you want it to be well coated but not swimming in it.
8. Spoon the stuffing into the peppers. Top with the remaining cheddar cheese. Spoon or slowly pour the
remaining sauce into the bottom of the pan.
9. Bake 40-45 minutes or until peppers are tender. If the tops start to brown too much cover with aluminum foil.
10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper. Top the pepper with diced avocado and sour cream (optional). 

Grilled Honey-Jalapeno Chicken Tenders

It's grilling season, baby! 

These little strips of heaven will definitely be gracing our Weber again. I served them with an herb blend salad with corn, tomatoes, and feta topped with a simple dressing of lime, olive oil, and S & P.

 Grilled Honey-Jalapeno Chicken Tenders 

Serves 6 to 8

Adapted from The Farm by Ian Knauer

Note: If you don’t want to grill the tenders, they can be broiled about 5 inches from the heat for about 6 minutes.

o   ¼ cup honey

o   3 tablespoons soy sauce

o   2 tablespoons extra-virgin olive oil

o   4 garlic cloves, minced

o   6 jalapeño peppers, finely chopped (can remove seeds for less kick)

o   1 tablespoon finely grated lemon zest

o   2 teaspoons kosher salt

o   ¾ teaspoon black pepper

o   3 pounds chicken tenders, or breast cut into strips

o   ½ cup chopped fresh cilantro (optional)

o   Sour cream for serving (optional)

 

Preheat the grill and oil the grill rack.
 

Whisk together the honey, soy sauce, oil, garlic, jalapeños, lemon zest, salt, and pepper. Toss the chicken in the marinade and let stand for at least 10 minutes, up to several hours. 

Grill the chicken until well browned and cooked through, flipping once, 4 to 6 minutes. Serve the chicken sprinkled with the cilantro and with a dollop of sour cream on the plate. 

BBQ Chicken Cornbread Pie

 

Cornbread Base

Chicken Topping

Final Product

 

BBQ Chicken Cornbread Pie

Serves: 4

Adapted From Table for Two

 

Ingredients:

 

Note: If you've got BBQ sauce on hand and want to use it up or be lazy (like I was) you can skip the Worcestershire sauce, tomato sauce, and brown sugar and sub 1 cup of BBQ sauce. I would avoid using a BBQ sauce that is too sweet because the cornbread bottom is sweet.

• 1 8.5 oz box corn muffin mix, like Jiffy
• 1 egg
• 2 tbsp. unsalted butter, melted
• ¾ cup milk
• ½ cup frozen corn kernels, thawed 
• 2 tbsp. olive oil
• 2 large boneless skinless chicken breasts, cooked & shredded
• 3 cloves garlic, minced
• 1 medium onion, chopped
• 1 small red bell pepper, diced
• Salt and pepper, to taste
• 1 tbsp. chili powder
• 1½ tsp. ground cumin
• 2 tsp. hot sauce
• 2 tbsp. Worcestershire sauce
• 1 cup tomato sauce
• 1½ tbsp. dark brown sugar
• 8 to 10 oz. shredded cheddar cheese

Instructions:

1. Preheat oven to 400 degrees and grease a 9" pie pan. Set aside.
2. In a medium sized bowl, combine the cornbread mix, egg, butter, and milk. Then fold in the corn. Pour mixture into prepared pie pan and bake for 15 minutes or until top is just about set and golden brown. Remove from oven when it's done and set aside.
3. Meanwhile, in a medium skillet over medium-high heat, add the olive oil and add the onion and red peppers. Cook until they're soft and then add in the chicken and garlic and saute until fragrant. Season with salt, pepper, chili powder, cumin, and hot sauce. Cook for about 5 minutes then add in the tomato sauce, worcestershire sauce, an brown sugar (or 1 cup BBQ sauce). Stir to combine and reduce the heat to low. Simmer the mixture until thickened, about 5-7 minutes. (It will take only 1-2 minutes if you're using pre-made BBQ sauce).
4. Cover the cornbread pie with the chicken mixture and sprinkle lots of cheese on top. Turn the broiler on high and put the pie back in the oven for about 3 minutes, or until the cheese has completely melted over top.
5. Slice into wedges and serve. You can garnish with scallions or parsley.

Chopped Salad with Corn, Avocado, Feta, Bacon, & Lime

 You know what a fresh salad on my blog means?!? SUMMERTIME!!!

 

 

Chopped Salad with Corn, Avocado, Feta, Bacon, & Lime

Serves  2.

Adapted from How Sweet It Is

 

Ingredients:

4 cups lettuce mix (butter lettuce and arugula, or spring mix or herb mix), chopped
1/2 pint grape tomatoes, quartered or halved
4 - 6 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
2 hard-boiled eggs, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper

 

Directions:

In a large bowl, combine lettuce, tomatoes, corn and avocado. Whisk salt, pepper, olive oil and lime juice. Pour over salad and toss well to coat. Fold in bacon, egg, and feta then divide evenly amount 2 plates. Serve!

BBQ Chicken Pizza (California Pizza Kitchen style)

So, this is Food Network's "Almost Famous" BBQ Chicken Pizza which is supposed to be a copy of California Pizza Kitchen's. I have never had the famous one, but I HAVE had this one (duh!) and it's now famous - in my house. Boo yah!!! California Pizza Kitchen ain't got nothin' on me.

 BBQ Chicken Pizza

 

Adapted from The Food Network 

 

Ingredients
1 teaspoon extra-virgin olive oil, plus more for brushing
1/2 pound prepared pizza dough, at room temperature  (or be super lazy like me and use a pre-baked crust)
1/3 cup plus 2 tablespoons dark barbecue sauce
1 8 -ounce skinless, boneless chicken breast
Kosher salt and freshly ground pepper
2/3 cup grated smoked gouda cheese (about 3 ounces) https://www.blogger.com/blogger.g?blogID=2051478984990148819#editor/target=post;postID=6875450708808562922
2/3 cup grated part-skim mozzarella cheese (about 3 ounces)
1/2 small red onion, thinly sliced into rings
Fresh cilantro, for topping

 

Directions
  

(If you have a pre-made crust, preheat the oven to 425 and skip the first 3 paragraphs) 

Brush a large bowl with olive oil. Shape the pizza dough into a ball, add it to the bowl and turn to coat with the oil. Cover tightly with plastic wrap and set aside in a warm place, 30 to 40 minutes.

Position racks in the upper third and middle of the oven. Place a pizza stone or inverted baking sheet on the top rack and preheat the oven to 425 degrees F for at least 30 minutes.

Meanwhile, lay out a sheet of parchment paper and brush with olive oil. Transfer the ball of dough to the parchment and roll it out into a 10-inch round, stretching it with your hands as needed. Lightly brush the dough with olive oil, cover with another piece of parchment and set aside to let rise slightly, about 30 minutes.

While the dough rises, mix 2 tablespoons barbecue sauce and 1 teaspoon olive oil in a small bowl. Put the chicken in a baking dish, season with salt and pepper and brush with the barbecue sauce mixture. Bake on the middle oven rack until cooked through, about 15 to 20 minutes. Let cool, then cut into 1/2-inch cubes.

Uncover the dough and spread with the remaining 1/3 cup barbecue sauce, leaving a 3/4-inch border. Top with the chicken, gouda, mozzarella and red onion. Slide the pizza (on the parchment) onto a pizza peel or another inverted baking sheet, then slide onto the hot stone or baking sheet; bake until the cheese melts and the crust is golden, 20 to 25 minutes. Sprinkle with cilantro.

Blue Cheese Stuffed Buffalo Meatballs

I made these with ground turkey and they were good, but I think they'd be AMAZEballs
with ground chicken!

 

Blue Cheese-Stuffed Buffalo Meatballs

Adapted from Inspired By Charm

Makes about 28 to 32 meatballs.

2 lbs ground chicken
1/2 small red onion, grated
4 cloves garlic, minced
2 egg whites
1 cup panko bread crumbs
2 packets powdered Ranch Dip mix
8 ounce block blue cheese cheese, cut into 1/2” cubes
4 tablespoons unsalted butter
2 cups buffalo wing sauce (by BBQ sauce and hot sauce in grocery store)

Directions:
1. Preheat oven to 400 degrees F. With a fork, stir together chicken, onion, garlic, egg whites, bread crumbs, and ranch dip mix in a large bowl. Mix until just combined.

2. Press a cube of blue cheese into the center of each ball then form the mixture around cheese to seal. Roll into a ball.

3. Place meatballs on a non-stick sprayed cooling rack set on top of a baking sheet and then bake for 16-18 minutes or until cooked through.

4. Meanwhile, melt butter in a large skillet over medium heat. Then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet using a spoon to coat them with sauce. Place a lid on the skillet and turn heat to low to keep the meatballs warm. Alternatively. you can finish the meatballs in a slow cooker on high for about 20 minutes or until warm.

Chicken Enchilada Soup

Chicken Enchilada Soup 

Adapted from  Real Mom Kitchen 

 

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup  red bell pepper
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1 14-ounce can chicken broth 
• 1 cup milk 
• 2 chicken breasts
• 1 cup shredded Pepper jack cheese (4 ounces), for topping
• tortilla chips, for topping
• optional toppings: cilantro, avocado, sour cream

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce, cream of chicken, and broth. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and shred with 2 forks. Add chicken back into soup.
3. Top with pepper jack cheese and tortilla chips and serve. Can also be topped with avocado, sour cream, and cilantro.

Savory Slow Cooker Cabbage & Pork Soup

Sigh. Still winter here in Wisconsin.

Savory Slow Cooker Cabbage & Pork Soup
Serves 8.
Adapted from Betty Crocker's Slow Cooker Cookbook

Ingredients:

1 lb. boneless country-style pork ribs, cut into 1-inchpieces 

  -Or, I used 1 lb of the pre-cut "chop suey" pork

 4 medium carrots, cut into 1/4-inch slices (2 cups)

2  medium stalks celery, chopped (1 cup)

1  medium potato, peeled and cut into 1/2x1/4-inch pieces

1  medium onion, chopped (1/2 cup)

4  cups chopped cabbage (about 1 medium head) 

8 ounces fresh mushrooms, sliced

1/4  cup packed brown sugar

4  cups water

1  teaspoon crushed red pepper

1/2  teaspoon salt

1/2  teaspoon pepper

4  chicken bouillon cubes 

   -Or, 4 cups of chicken broth and skip the 4 C water above

1  can (28 ounces) crushed tomatoes, undrained 

Sour cream, for serving (optional)

1.      Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2.     Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender. 

3.   Top each bowl with a dollop of sour cream, if desired.