Smoky Chipotle Chicken Tacos ~ #WeekdaySupper

March 29, 2013 By 6 Comments

Have you ever had the feeling like you were being watched, ogled, or stared at?

The entire gym was all eyes on me the other night as I was skillfully desperately trying to use the stair stepper for the first time. I saw several people using the dang thing as I was running on the treadmill, so I decided to give it a go after my run. It looked easy enough–get on and get to steppin’. Looks can be deceiving, because it’s not as easy as it looked, and, well, I’m not what you would call gym savvy. The treadmill is the extent of my gym knowledge.

So, what do you do when you clearly don’t know what you’re doing? You pretend. You fake it until you make it. You ignore the gawking eyes and continue on as if what you’re doing is the correct way to do it. So, I kept workin’ it.

Clearly people were staring at me because I resembled an old dog strenuously wading through rough waters. The darn machine just wouldn’t cooperate. As if looking like a drowning old dog wasn’t bad enough, my effort to operate the machine was futile. The weight of my body kept making the peddles sink. I looked like a total loser standing on the peddles, which were now on the ground, and me looking up at the screen with my arm extended over my head frantically pushing any button within reach in an attempt get the machine to work so people would stop staring. I had no choice, though. I had to keep going so it wouldn’t appear like I didn’t know what I was doing, even though it was clear I had no clue. So, I continued pushing buttons from the ground. Getting off would have meant defeat, and there was no way I was going to be defeated by a robot. So, I puffed my chest out and got to steppin’ like the stair stepper and I were old pals. Eventually, by the grace of the universe taking pity on me, the stepper began to rise. Thank you, Gym Gods! I managed to do a total of 10 minutes, thankyouverymuch!

This story clearly has nothing to do with food. I just had to share a day in the life of Jennie.

Today is my day to post and easy meal for #WeekdaySupper. I’m bringing my favorite taco recipe to the table, smoky chipotle chicken tacos.

Smoky Chicken Chipotle Tacos | www.themessybakerblog.com-6797

If you don’t make any other recipe on this blog, fine, but you have to make these. Yup, they’re that good.

Smoky Chicken Chipotle Tacos | www.themessybakerblog.com-6809

Tender chunks of chopped chicken take a swim in smoky chipotle infused tomatoes, onions, and green peppers. The entire mixture is seasoned with earthy cumin, citrusy coriander, and smoky ancho chili powder. The result is taco perfection.

Smoky Chicken Chipotle Tacos | www.themessybakerblog.com-6821

Squirrel puts in a request for these tacos every week. They’re so good, that I don’t mind eating them on a weekly basis.

Smoky Chicken Chipotle Tacos | www.themessybakerblog.com-6819

Enjoy!

5.0 from 1 reviews

Print
Smoky Chipotle Tacos
Author: 
Recipe type: Chicken, Main Dish, Mexican
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Inspired by Rachel Ray
Ingredients
  • 2 large chicken breasts
  • 3 tbs. canola oil, divided
  • 1 medium onion, diced
  • ½ cup green pepper, diced
  • 3 cloves garlic, minced
  • 2 14.5 oz cans tomatoes w/ chiles (such as Rotel), undrained
  • 2 tbs. chipotle in adobo
  • ½ tsp. coriander
  • ½ tsp. cumin
  • ½ tsp. ancho chile powder
  • ¼ tsp. cayenne (optional)
  • 5 dashes Tabasco
  • salt & pepper
  • 12 flour tortillas
  • Toppings:
  • Cheese
  • Sour cream
  • Lettuce
  • Avocado slices
  • Tomatoes
  • Lime wedges

Instructions
  1. Heat 2 tablespoons of canola oil in a large sauté pan over medium-high heat.
  2. Place your chicken breasts between 2 pieces of plastic wrap. Using a meat mallet, pound the breasts, starting in the center and working your way to the edges, until they are a ½-inch thick. Salt and pepper each side.
  3. Place the chicken in the hot sauté pan. Cook on each side for 4-5 minutes, or until the juices run clear and the internal temperature reads 160 degrees F. Remove the breasts from the pan and place on a cutting board to rest for 5 minutes. Chop the meat into ¼-inch cubes.
  4. Turn the heat down to medium, and add 1 tablespoon of oil to the sauté pan you just cooked the chicken in. Add the onion and green pepper. Cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic and cook for 2 minutes. Add the tomatoes, chipotle, coriander, cumin, chile powder, and Tabasco. Allow the sauce to cook and reduce slightly, about 10 minutes. Stir in the chopped chicken and cook for an additional 5 minutes. Add salt and pepper to taste.
  5. Scoop a generous amount of the chicken mixture onto the tortilla and add your favorite toppings. Enjoy!

 

Filed Under: Chicken Tagged With: , , , ,

Creamy Parmesan Pasta with Chicken & Mushrooms ~ #SundaySupper #SauteExpress

January 27, 2013 By 47 Comments

This week I have the pleasure of working with Land O Lakes® to create a simple dish full of flavor using their new Sauté Express® Sauté Starter kits for #SundaySupper.

What’s a Sauté Express® Sauté Starter kit? I’m glad you asked. I like to call it convenience in a packet. It combines everything you need to start whipping up dinner in a flash:  olive oil, butter, herbs, spices, and garlic. It’s a one stop trip to flavor town.

Land O Lakes® understands that life can get a bit hectic, so they took the busy chef into consideration when they created their new Sauté Express® Sauté Starter kits. Late meeting at work? After-school activities with the kids? Gym? No worries, Land O Lakes® has you covered.

I’m all too familiar with how busy life can get; I work a full-time job, go to school, run a blog, and go to the gym every week. My active schedule requires simple, no-fuss meals during the week. Simple doesn’t have to mean flavorless, which is where Land O Lakes® comes in. They’re Sauté Express® Sauté Starter kits are full of fresh flavors just waiting to enhance your weeknight meals.

The Sauté Express® Sauté Starter kit comes in four delicious flavors:

My favorite go-to ingredient for simple weeknight meals is pasta. It’s quick and extremely versatile. I decided to make a creamy parmesan pasta with chicken and mushrooms that only takes 30-minutes from start to finish.

I decided to use the garlic and herb kit for this recipe. It added a huge boost of flavor and complemented my sauce perfectly. As soon as you unwrap the butter packet, you’re instantly hit with the aromas of fresh garlic and chopped herbs.

This pasta is so GOOD! The creamy sauce is full of fresh parmesan, sun dried tomatoes, garlic, fresh basil, hearty chunks of moist chicken, and sliced mushrooms.

I love that this dish can be prepared in less than 30-minutes; it’s perfect for the busy chef. This may be a quick, weeknight meal, but it doesn’t lack in the flavor department. You get all the flavor from this dish as you would a slow-cooked, gourmet meal.

Enjoy!

Want to try the Sauté Express® Sauté Starter kit? I’m giving away one coupon good for one starter kit worth up to $3.99.

Required Entry:  Leave a comment telling me what you would make with the Sauté Express® Sauté Starter kit.

Additional Entries:

Like The Messy Baker on Facebook
Follow The Messy Baker on Twitter
Follow The Messy Baker on Pinterest
Like Land O Lakes on Facebook
Follow Land O Lakes on Twitter
Follow Land O Lakes on Pinterest

That’s 7 chances to win! Make sure you leave separate comments for each entry.

This giveaway is for one coupon for a free Sauté Express® Sauté Starter kit. The giveaway is open to US residents only and will run from Sunday, January 27th  to 6:00 p.m. EST on Thursday, January 31st. The winner will be chosen by random draw. I will notify the winner by email and they will have two days to respond before another winner is chosen.  

Sauté Express® Chicken Recipes:

Chicken Florentine Pasta by Supper for a Steal

Creamy Lemon-Chicken w/ Artichokes by girlichef

Chicken Parm Tenders over Spinach & Orzo by Momma’s Meals

Sizzling Chicken and Green Bean Stir-Fry with Almond Cilantro Rice by Mama.Mommy.Mom

Garlic and Herb Chicken Fettuccine by in the Kitchen with KP

Italian Chicken Pasta Wrap by Big Bears Wife

Creamy Parmesan Pasta with Chicken & Mushrooms by The Messy Baker

Creamy Chicken Enchiladas by That Skinny Chick can bake

Shells with Chicken and Pancetta by The Foodie Armie Wife

Capellini Pomodoro with Italian Herb Chicken by Mom’s Test Kitchen

Garlic and Herb Chicken Pasta Toss by Ruffles & Truffles

Sauté Express® Fish and Seafood Recipes:

Easy Cajun Shrimp Pilaf by Daily Dish Recipes

Crabmeat stuffed Flounder Roulades by The Girl in the Little Red Kitchen

Scallops with Ginger-Lemongrass Buerre Noisette by Kimchi Mom

Herb Lemon Butter Tilapia with Sauted Veggies by Crispy Bits and Burnt Ends

Blackened Tilapia Po’ Boys by Juanita’s Cocina

Tomato-Basil Shrimp with Orzo and Feta by The Weekend Gourmet

Sauté Express® Ham and Pork Recipes:

Ham and Vegetable Frittata by Magnolia Days

Savory Butter and Olive Oil Pork Chops by In the Kitchen with Audrey

Skillet Lemon Pepper Pork and Orzo by Family Foodie

5.0 from 2 reviews

Print
Creamy Parmesan Pasta with Chicken & Mushrooms
Author: 
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Ingredients
  • 8 oz. spaghetti
  • 2 cups cooked chicken, cubed
  • 1 Land O Lakes® garlic & herb Saute Express square
  • 1½ cups portobello mushrooms, sliced
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, chopped
  • ¼ cup chicken stock
  • 1½ cups half & half
  • ½ cup reserved pasta water
  • ¾ cup parmesan cheese
  • ¼ cup fresh basil, chopped
  • 1 tbs. lemon juice

Instructions
  1. Bring a large pot of water to a boil. Generously salt the water and add the dried spaghetti. Cook until al dente, reserving ½ cup of the pasta water. Drain and set aside.
  2. In a large non-stick skillet over medium heat, add one garlic & herb Sauté Express square. Add the mushrooms and brown. Add the garlic and sauté until tender, about 2 minutes. Add a pinch of salt and pepper and the chopped sun-dried tomatoes and cook for 1 minute.
  3. Add chicken stock and reduce slightly. Turn down the heat to medium-low and add the half & half, bring to a gentle boil and allow to reduce slightly, about 2 minutes. Stir in the reserved pasta water, lemon juice, parmesan cheese, and chicken, cook for 1 minute. Taste the sauce and add salt and pepper to taste.
  4. Stir in the cooked pasta and chopped basil. Transfer the pasta to a serving dish. Top with extra parmesan cheese. Serve.

We have a special Pinterest Board to Showcase #WeekdaySupper with Sauté Express® Sauté Starter we will feature a new recipe every day for the next month.

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Disclosure: The author received a full-value coupon redeemable for Sauté Express® Sauté Starter for recipe development and review purposes. All opinions are my own.

Filed Under: Chicken, Pasta, Savory Tagged With: , , , , , , ,

Chicken Soup with Dumplings~ #SundaySupper

November 4, 2012 By 101 Comments

Happy Sunday!

I’m happy to announce that Squirrel and I survived Frankenstorm. We didn’t float away, lose power, or suffer any damages to our house. I consider ourselves extremely lucky! The only damage is the few extra pounds I gained from eating my way through the storm. I’m embarrased to admit the consumption of cookies, pies, chips, bread, and, my favorite, Coca Cola. Desperate situations call for carbs…lots and lots of carbs. I’m feeling bloated and ashamed. We may have been lucky, but there are others that suffered severe damage in New York and New Jersey, and my thoughts and prayers go out to them.

This week Susan from Girl in the Little Red Kitchen is hosting a soul warming #SundaySupper. What is soul warming? Well, anything that makes you feel like you’re wrapped in a great big hug when you eat it. It’s the type of food that warms your soul on a cool, blustery night while cozying up with loved ones. The food that warms you up on the inside as it’s going down.

When I think about soul warming food, I think of soup. Nothing else warms you on the inside like a piping hot bowl or, if you’re weird like me, mug of soup. I find it easier to eat soup out of a big ol’ mug because the handle stays cool. I even have special soup mugs that I break out every winter for soup season. They’re perfect!

I was originally going to make chicken noodle soup; however, my husband had other plans.

Me: I’m making chicken noodle soup today. I have a whole chicken I’d like to use, so I decided to make soup. Excited?

Squirrel: Yeah, soup sounds great. Instead of noodles, can you make dumplings? Mmmm, dumplings!

Me: I’m making it with noodles!

Squirrel: Aw, but I like dumplings. Please!

Me: Too bad, you’re getting noodles. You’re lucky I’m making soup, and I wasn’t planning on making dumplings, too.

Squirrel: But it would be so much better with dumplings.

Me: Fine. If you’ll stop saying the word dumplings, I’ll whip up some dumplings.

Squirrel: Victory! I get what I want.

Needless to say, my spoiled husband got dumplings. He sure knows how to work the system…by begging and pushing my buttons, that’s how. I’ll admit, the dumplings took the soup up a notch and made it extra special.

I hate when he’s write.

I used homemade stock, but you can just as easily use some store bought stock. If I use store bought stock, I tie together a thyme and rosemary bundle to give the stock that homemade flavor. It’s a stock fake-out.

The great thing about this soup is that it tastes like it has been simmering for hours, but really only takes about 45 minutes. If you’re on a time crunch, you can buy a rotisserie chicken and shred it up.

Enjoy!

Make sure you check out the #SundaySupper members for some more soul warming recipes:

Main Entrees:

Chili/Stews:

Soups:

Desserts/Beverages:

Print
Chicken Soup with Dumplings
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 

Serves: 8
 

Ingredients
  • Soup:
  • 10 cups chicken stock
  • 4 cups shredded chicken
  • 2 tbs. olive oil
  • 6 carrots, diced
  • 4 celery stalks, diced
  • 1 large onion, diced
  • 2 cloves garlic, diced
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 sprig rosemary
  • 2 tsp. fresh thyme, chopped
  • ½ cup heavy cream
  • ¾ tsp. Bon Appetit Seasoning
  • Salt & Pepper
  • Dumplings:
  • 1½ cups flour
  • ½ cup cornmeal
  • 1 tsp. salt
  • 1 tbs. baking powder
  • 1½ cups buttermilk

Instructions
  1. Soup:
  2. Bundle the thyme and rosemary sprigs together and secure with some kitchen twine. Set aside.
  3. In a large pot, heat 2 tbs. olive oil over medium heat. Add diced carrots, celery, onion, and bay leaf. Sprinkle in a pinch of salt and pepper. Sauté for 4-5 minutes, then add garlic. Cook for an additional 2 minutes. Pour in the stock and add the thyme/rosemary bundle. Stir to combine.
  4. Add the shredded chicken, chopped thyme, and bon appetit seasoning. Turn the heat down to medium low and cover. Simmer for 30-40 minutes until the vegetables are tender.
  5. While the soup is simmering, make up the dumplings.
  6. Dumplings: In a large bowl, combine flour, cornmeal, salt, and baking powder. Whisk to combine. Slowly whisk in the buttermilk. Store in the refrigerator until you’re ready for them.
  7. When the soup is done simmering, remove the bay leaf and thyme bundle, then pour in the heavy cream and stir. Season with salt and pepper to taste.
  8. Using a small cookie scoop or tablespoon, drop the dumplings into the simmering soup. Cover the pot, leaving it cracked, and cook for an additional 10 minutes.
  9. Serve.

 

Filed Under: Savory Tagged With: , , , , , ,

#SundaySupper Soy Glazed Chicken

September 2, 2012 By 57 Comments

It’s Sunday again, which means it’s time to celebrate #SundaySupper. This week we’re preparing recipes for Labor day, which snuck up on me this year. I completely forgot that Labor day was on Monday until my girlfriend asked me what I was doing over the weekend for the holiday, “Holiday? What holiday?” My girlfriend replied, “Um, you know. Labor day.” Ugh, I had completely and utterly forgot about Labor day.

Can you believe Summer is almost over? I swear it just arrived and now it’s over. I feel like summer completely eluded me this year.

I didn’t get around to completing half of the items on my To-Do list:

- Take more than one trip to the beach
- Visit a few farmer’s markets
- Take some day trips
- Visit a few mueseums
- Finish renovating office
- Go camping
- Make pickles

Summer is over, and these items are still on my list waiting to be crossed off, which is never going to happen by Monday. Well, I suppose there’s always next year.

In honor of Labor day and the last hurrah of grilling season, I’ve cooked up some soy glazed chicken thighs. These thighs get soaked in a soy and orange marinade overnight, then glazed with a soy reduction made from the marinade. Let me tell you, this method makes for a super flavor piece of chicken.

It’s finger lickin’ good!

This chicken is good grilled or baked. I was going to grill it, but we ran out of propane, so in the oven it went. It was just as good. The skin gets caramelized and crispy, while the center stays juicy and tender.

This chicken happens to be a favorite in my house. I spent time tweaking the recipe to get it just right. I knew I wanted to impart flavor into the chicken, as well as give it a saucy coating. I did this by marinating the chicken overnight, then reducing the marinade to create a salty/sweet glaze to coat the outside. What you end up with is an extremely tender piece of chicken with a perfectly crispy crust. It’s chicken perfection at its best.

Soy glaze coats your fingers, but you don’t care because you’re about to sink your teeth into that plump piece of chicken. Your teeth hit the skin, and you hear a crunch. The salty/sweet flavor hits your tongue, then you get a hint of heat in the background. A bit further and your teeth sink into the moist, juicy meat of the chicken. Next thing you know you’re fingers are in your mouth, savoring what’s left.

Don’t worry, there’s enough for seconds. Happy #SundaySupper!

Check out what the other #SundaySupper foodies are cooking up:

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings byENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper  live chat where we’ll talk about our favorite cookout recipes!

All you have to do is follow the #SundaySupper hashtag, or you can follow us throughTweetChat!

We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

 

Soy Glazed Chicken

1.5 lbs. chicken thighs
1/3 cup Low sodium soy sauce
1/4 cup fresh orange juice
1 tbs. canola oil
3 tbs. agave
2 tbs. rice vinegar
2 tbs. chili garlic sauce
2 cloves garlic, chopped
2 tsp. cornstarch
1 tbs. brown sugar
salt and pepper

In a large bowl, add soy sauce, orange juice, oil, agave, rice vinegar, chili garlic sauce, garlic, salt and pepper. Whisk to combine. Add chicken and turn to coat. Cover bowl with plastic wrap and place in the refrigerator, let marinate overnight.

Preheat oven to 425 degrees F. Line a cookie sheet with aluminum foil and place a cookie rack on top of the foil (this prevents the chicken from sitting in the drippings and allows it to get crispy). Line the chicken thighs on top of the cookie rack and sprinkle with salt and pepper.

Pour the marinade in a medium-sized saucepan and add cornstarch and brown sugar, whisk to combine. Cook on medium heat until the mixture boils and reduces into a thick glaze, about 3-4 minutes. Brush chicken with glaze and place in the oven. Cook for 35-40 minutes, or until the internal temperature reaches 165 degrees F., brushing the chicken with the glaze every 10 minutes.

 

 

Filed Under: Savory Tagged With: , , ,

Jambalaya & A Nail Polish Obsession/Giveaway!

August 11, 2012 By 71 Comments

I have a confession. I love nail polish!

It has become one of my very many obsessions, and it’s getting worse. I practically own the entire O.P.I collection. Maybe my obsession is verging more along the lines of a disease. I’ll leave that for you to decide.

I’m at the point where I can name the polish that friends, co-workers, patients, and even strangers are wearing. “Love your polish. Is that Charged Up Cherry by O.P.I?” The looks I get in return are a mixture of amazement and sympathy. The look that says, “What does this girl do all day? Study the O.P.I color chart?” I have to admit, it’s a little pathetic.

Choosing a color is a HUGE decision. I mean, I’m going to have to live with that color for awhile, right? So, I take my time at the rainbow color stand, contemplating my next big color choice. I’m not going to lie, I never leave with just one color, more like 2 or 3. Did I mention I have a nail polish obsession?

Because I love ya, and because I’m verging on joining a nail polish addicts anonymous group, I’m giving away 3 of my very favorite nail polish colors! I know you’re secretly cheering in the background, and I’m pretty sure I have some fellow nail polish addicts that will have to have these colors.

One lucky follower will win 1 bottle of “Turned Up Turquoise,” 1 bottle of “You Don’t Know Jacques,” and 1 bottle of “It’s All Greek To Me.” These colors are staples in my nail polish collection. You know you want them!

I also made you some jambalya, emphasis on the “jam.” You gotta say it like you mean it. JAMbalaya! As you know, I adore spicy food, so this dish is right up my alley. My husband, we’re going to call him Squirrel here on the blog (which happens to be what I call him in “real” life), loves jambalaya. His eyes went all deer-in-headlights bright when I told him I was making this dish for dinner. It really doesn’t take much to please my husband. Slap a big ol’ bowl of this spicy jambalaya in front of him and he’s happy as a squirrel who just found a glowing mound of acorns (excuse the crummy pun, but I just hadta).

This jambalaya is full of  tender chicken, rounds of spicy andouille sausage, and chunks hearty veggies. I like my jambalaya spicy, so I’m a bit heavy handed with the spice. If you’re not a big fan of spicy food, cut back on the cayenne pepper a bit.

This jambalaya tastes like it took all day to cook. The broth has an amazing depth of flavor. It. Is. Good!

Top it with a scoop of rice and you have yourself a perfect, one pot meal.

***This giveaway is for one nail polish trio. The giveaway is open to U.S. residents only and will run from Saturday, August 11th to Thursday, August 16th at 6 p.m. EST.  The winner will be chosen by random draw and be notified by email.

Required Entry:  Leave a comment telling me what your current addiction is.

Additional Entries:

Like The Messy Baker on Facebook
Follow The Messy Baker on Twitter
Follow The Messy Baker on Pinterest
Sign up to receive email notifications

Make sure you leave a separate comment for each entry. That’s 5 chances to win!

Jambalaya

3 tbs. olive oil
3 chicken breasts, cut into bite-size chunks
4 andouille sausage links, cut into bite-sized rounds
1 medium onion, chopped
2 ribs celery, chopped
1 green pepper, chopped
1 red pepper, chopped
1 poblano pepper, chopped
2 cloves garlic, minced
2 bay leaves
1/4 cup all-purpose flour
1 14-oz can diced tomatoes
1 8-oz can tomato sauce
3 cups chicken stock
1 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. corriander
1/2 tsp. poultry seasoning
1 tbs. chili powder
2 tsp. worcestershire sauce
Several dashes Tobasco
2 cups cooked rice

Place a large pot (I used my Le Crueset) over medium high heat and add the olive oil. Add the chicken and cook for 3-4 minutes until slightly brown. Add sausage and cook for another 2 minutes. Add onion, celery, green pepper, red pepper, poblano, garlic, and bay leaves. Saute for for 5-6 minutes until veggies become tender.

Sprinkle the flour over the pan and cook for 1-2 minutes. Stir in tomatoes, tomato sauce, and chicken stock. Add the cumin, chili powder, cayenne, poultry seasoning, and corriander. Stir in worcestershire sauce and Tobasco. Bring the mixture to a boil, then turn back the heat to low. Cover the pot and let simmer for 45 minutes, stirring occasionally.

Laddle the mixture into bowls and top with a scoop of cooked rice. Enjoy!

Adapted by Rachel Ray

Contest sponsored by The Messy Baker. O.P.I and China Glaze has no clue who I am or that I even exist. I happen to adore their products and decided to sponsor a giveaway. 

 

Filed Under: Savory Tagged With: , , , , ,

One Pot Cheesy Salsa & Chicken Pasta

July 25, 2012 By 19 Comments

I’m participating in the Run for your Lives Zombie 5k in October and started training for it on Sunday. I thought I was going to die on Sunday after my 2 1/2 mile walk/run. This body isn’t familiar with the word exercise, and it totally took a beating on Sunday. My face was red, I was out of breath, my feet and legs were throbbing, and I felt a little nauseous. Not good. Not good at all. My brain was reprimanding me, “Why did you stop exercising? Look what it has caused you.” Stupid brain. I know! Hush, now!

After 3 days of running, I’m finally getting back into my groove. My running intervals are beginning to out weight my walking intervals, which I’m taking that as a good sign. I purchased myself a new pair of Brooks running shoes that were custom fit to my feet at Charm City Run. They actually watch you run and custom fit you with the proper shoes. How cool! I tend to fall heavy on my heal, so they fit me with a shoe to balance the way my feet hit the ground when I run. They’re bright, verging on neon, purple. At least I won’t get run over if I’m running in the dark.

I also needed some new running clothes, so I went out and purchased some brightly colored gear. Hey, I never pass an opportunity to shop. What can I say. This gal loves to shop. I even bought myself a Camelbak so I don’t have to run with my water in my hands. It’s super annoying to have to hold a heavy water bottle while you’re trying to focus on jogging (and for me, not falling over).

Whew, those are some brightly colored shoes. I’m also hoping to run off the seven consecutive days of ice cream . I may have over indulged a little a lot!

I decided to fill by body with some nutritional meals and snacks for a change. You know, fruits, veggies, whole grains. All of the things that my body isn’t used to. I’m hoping it won’t reject my new diet. Fingers crossed!

I know what you’re thinking, “But Jennie, what about all of the baked goods and yummies?” Don’t worry, I’m still going to be bringing you things like donuts and cupcakes. I would never be so cruel as to cut you off cold turkey. That’s just mean. Just because I’m running doesn’t mean I’m not going indulge in a piece of cake. Besides, isn’t there a rule that states exercising cancels out eating a piece of cake? You know, even Steven. The rule of physics or something? Either way, I like that rule, and I’m sticking with it. Point is, there will still be cake! Does that make you feel a wee bit better?

Today I made you a recipe inspired by Jessica at A Kitchen Addiction. She made a creamy salsa pasta that I tweaked to my taste. It’s delicious and good for you.

I used a double roasted salsa from Trader Joe’s in this dish. It added a nice smokey flavor to the pasta. If you don’t have a Trader Joe’s in your area, feel free to use a fire roasted salsa.

I added lots of fresh veggies. The red pepper and corn added a touch of sweetness, while the jalapeño and green pepper added some spice.

I also added big chunks of cubed chicken breasts to the pasta. Here’s a handy little kitchen tip for the busy cook. Place a few chicken breasts in a crock pot and add a 1/2 cup of chicken stock, salt, and pepper. Cook on low for 5 hours. Cool the chicken. Either shred or cube the breasts. Store in the refrigerator until ready to use. It speeds up the meal making process and creates an extremely tender piece of chicken.

This dish is full of healthy veggies, tender pieces of chicken, gooey cheddar cheese, and protein packed black beans. If you love a spicy dish, you’re going to love this meal.

Since this dish is healthy, I indulged in two helpings.

 

One Pot Cheesy Salsa & Chicken Pasta

1/2 lb penne pasta
2 tbs. olive oil
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1/2 cup red onion, chopped
1 jalapeño, chopped
1 garlic clove, minced
1-12 oz. jar fire roasted salsa
1/2 cup chicken stock
2 cups shredded or cubed cooked chicken
1 cup corn
1-14 oz. can of black beans, drained and rinsed
1/2 tsp. cumin
1/4 tsp. coriander
1/4 tsp. cayenne pepper (optional)
2 tbs. light sour cream
1 cup cheddar cheese, shredded
salt and pepper

Cook pasta according to package instructions, reserving 1/2 a cup of the pasta water. Drain and cover until ready to use.

While the pasta is cooking, heat oil in a large sauté pan. Add the red pepper, green pepper, jalapeño, red onion, garlic, and a pinch of salt and pepper. Sauté until onion is translucent. Add the salsa, chicken stock, chicken, corn, black beans, cumin, coriander, and cayenne pepper. Cook for about 3 minutes, long enough to heat the chicken and corn. Add the pasta water and stir to combine. If the sauce is too thick, feel free to add a touch more chicken stock to loosen the sauce. Add the sour cream and stir to combine. Add salt and pepper to taste. Gently fold in the pasta and the cheese. Take off the heat and let stand for about 5 minutes to allow the pasta to soak up the sauce.

 

Filed Under: Pasta Tagged With: , , ,

Extra Crispy Fried Chicken

July 7, 2012 By 18 Comments

I’m participating in the Crazy Cooking Challenge, and this month’s theme is fried chicken. I think we can all agree that fried food is delicious.

This happens to be my first month participating in the #CrazyCookingChallenge, and what better way to start off a challenge than with fried food? The Crazy Cooking Challenge is a blog party that celebrates a different food theme each month. Our challenge: Make something AMAZING within the designated theme.

Fried chicken is one of those dishes that I love to eat, but refrain from making on a regular basis because, let’s face it, it’s not something I should eat every month. Do I want it every month? Of course! It’s delicious- finger lickin’ delicious, to be exact. But, fried chicken requires exercise and, well, I don’t exercise. Shame on me- I know. It’s on my to-do list (however, I wouldn’t make any high-risk bets).

I believe fried chicken to be the epitome of comfort food. It’s juicy, tender, crunchy, and slightly spicy. You just feel happy when you’re biting into a crunchy piece of extra crispy chicken. And, there’s no need for fancy cutlery, china, or linens. All you need are a few paper plates and napkins and you’re ready to dig in.

The fried aroma alone is worth cooking fried chicken. It can be smelled throughout the house, captivating the noses of fellow family members. I guarantee that this chicken will have your family bowing in your glory. Heck, I’d bow for fried chicken… maybe even kiss a foot or two.

If that’s not a platter of comfort, I don’t know what is. Enjoy!

Fried Chicken

2 lbs. chicken thighs/drumsticks, about 12 pieces
4 cups buttermilk
1 tbs. hot sauce (Frank’s Red Hot)
4 cups flour
1 1/2 tbs. kosher salt
1/2 tbs. black pepper
1 tbs. garlic powder
1 tbs. onion powder
2 tsp. cayenne pepper
2 tsp. paprika
2 tsp. season salt
oil for frying, peanut or canola

In a large bowl, add the chicken, buttermilk, and hot sauce. Cover and place in the refrigerator. Let soak for 4 hours.

Heat the oil to 350 degrees F. in a large, heavy bottom pot (I use my Le Creuset dutch oven) or fryer. Do not fill the pot more than half way full. Preheat the oven to 200 degrees F.

While the oil is heating, place the flour, salt, pepper, and seasonings in a large bowl. Whisk to combine. Take the chicken, one piece at a time, out of the buttermilk and generously coat with the flour mixture. Place 4-5 pieces of floured chicken (no more) in the heated oil. Fry in batches for 14 minutes, turning once. When the chicken is finished frying, use tongs to remove from the pot and drain on a paper towel lined plate. Sprinkle with salt. Place on a cookie sheet and keep warm in a 200 degree oven.

Filed Under: Savory Tagged With:

#SundaySupper Chicken and Beef Teriyaki Skewers

June 24, 2012 By 22 Comments

Katie Workman, the author of The Mom 100 Cookbook, is participating in this weeks #SundaySupper. All of her recipes are simple, accessible, and delicious. I made her chicken and beef teriyaki skewers. The marinade was extremely easy to put together, and it was so good that I could have stuck a straw in it and drank it straight up.

Katie’s believes that homemade food is better for you, and I completely agree with Katie’s concept. When I cook the meal, I know exactly what goes into my dish. I have complete control. The end result is a homemade meal that my family will enjoy. And, they may not know it, but it’s healthy for them, too. Shh, that’s our little secret.

These skewers make the perfect weeknight meal. You can prepare the marinade the evening before and let the chicken and beef get happy in the marinade overnight. All you have to do the next evening is skewer and grill the meat. They literally take 6 minutes to cook. That’s my kind of weeknight meal.

These will even make great appetizers for a party. As Katie says, they’re “no-fuss.” Enjoy your #SundaySupper with your family!

Make sure you check out what my fellow foodie friends have made for #SundaySupper this week:

  • Wine Pairing  to complement our recipes ~ ENOFYLZ

 

Teriyaki Skewers

2 tbs. ginger, peeled and chopped
1 tbs. garlic, chopped
2/3 cup low sodium soy sauce
2 tbs. water
2 teaspoons canola oil
3 tbs. mirin
1/4 cup packed brown sugar
1 tsp. cornstarch
Wooden skewers
Toasted sesame seeds, optional

Place the ginger, garlic, soy sauce, oil, miring, brown sugar, and cornstarch in a small bowl and whisk to combine.

Pour the teriyaki marinade into a heavy-duty zipper-top plastic bag or a larger plastic container with a lid. Add the chicken or steak and mix to coat well. Seal the bag or container and let the chicken and steak marinate in the refrigerator overnight.

If you are using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning.

Preheat your grill.

Remove the chicken or steak from the marinade, setting aside the marinade. Skewer 1 or 2 pieces of chicken or steak on each skewer lengthwise, threading them so they are on securely. Place the skewers on the grill and cook for 2-4 minutes on each side until the chicken is cooked through. If you like your steak medium, cook for 2 minutes on each side.

Pour the reserved marinade into a small saucepan and bring to a boil over high heat. Reduce the heat to medium and let the marinade simmer until it becomes slightly reduced and glazelike, about 4-5 minutes.
Serve the skewers on a platter sprinkled with the sesame seeds, if desired. Use the boiled marinade for dipping or drizzling on your meat.

 

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#SundaySupper Grilled Chicken Caesar Salad

May 27, 2012 By 38 Comments

Greetings from cow country, ya’ll (sorry, but we’re in cow country, and in cow country we say ya’ll)! I’m in Pennsylvania for the weekend visiting my family for Memorial day. The drive up here was beautiful and smelly all at the same time- Pennsylvania air is tinged with cow manure, skunk, and road kill. Pleasant, right? It may be smelly, but it’s the smell of my childhood. We’ve been traveling up here since I was born, and the  smell reminds me of long hours in the car, I spy games with my brother, “are we there yet” whines, and my grandparents. The smell meant that we were getting closer to seeing two of the very most special people I know, my mom-mom and pop-pop. Today, I get to spend my first #SundaySupper with them.

I decided to make grilled chicken caesar salad for supper since my grandmother is diabetic. It’s low carb and delicious. I marinated the chicken in a lemon, olive oil, and dill mixture. It imparts mucho flavor into the chicken and helps the chicken stay super moist and juicy.   It gets grilled to perfection, topped on fresh salad greens, and drizzled with homemade caesar dressing. I promise, this salad does not disappoint.

I let my mom choose the cocktail for #SundaySupper, and when I asked her what she wanted me to make, she got all giddy and excited and breathlessly replied “cocojitos.” Here’s a look at what my day was like:

I juiced over a dozen limes for a measly cup of lime juice. The limes weren’t giving up their juice as easily as I would have liked, and I ended up with a gimp hand. It’s okay, though. God gave us two hands, so I held my cocojito with my other, non-gimpy hand.

I know what you’re thinking, “Jennie, why are you showing us a picture of raw chicken?” Well, because this is my favorite part of the chicken making process. It’s the part where you get to beat the chicken into submission. I like my chicken to be consistent in size, so I beat it.

Place the chicken in-between two pieces of plastic wrap and beat it with a meat tenderizer or improvise, like I did, and use a sauté pan. It’s a great method if you need to take out some unruly anger. Bad day at work? Beat the chicken. Troublesome mother-in-law? Beat the chicken. Kiddies plucking your nerves? Beat the chicken. You get it. Plus, it’s just plain old fun.

Add the chicken to a bowl and pour in the marinade. Chill for at least 2 hours before cooking, longer if you have the time.

Have a wonderful #SundaySupper gathered with family and friends around the table.

Happy eating,

Jennie

Make sure you stop by the other sites and check out what everyone is cookin’ up for Memorial day:

Perfect Cocktails:

Salads:

From the Grill:

Classics:

Desserts:

Our recipes will be perfectly paired by Wine Everyday

 

Recipe: Grilled Chicken Caesar Salad

4 chicken breasts

2 lemons, juiced

1/3 cup olive oil

3 tsp. lemon and pepper seasoning

1 tsp. dried dill (3 tbs. fresh dill, chopped)

3 cloves garlic, minced

1 tsp. worcestershire sauce

salt and pepper

In a medium-sized bowl, add the lemon juice, olive oil, lemon and pepper seasoning, dill, garlic, worcestershire sauce, salt and pepper. Mix to combine. Pound out the chicken to 1/2-inch thick. Place the chicken in a bowl and pour in the marinade. Chill for at least 2 hours (I chilled my chicken for 5 hours before cooking and the flavor was amazing).

Heat the grill or a grill pan. Add the chicken to the hot grill and cook for 3-4 minutes on each side until the chicken is fully cooked. When the chicken is finished cooking, let set for 5 minutes before slicing.

Caesar dressing:

2 cloves garlic, roughly chopped

4 anchovy filets

3 tbs. mayonnaise

1 tbs. dijon mustard

1 tsp. worcestershire sauce

4 tbs. fresh lemon juice

salt and pepper

1/2 cup parmesan cheese

1/2 cup extra virgin olive oil

In a bowl of a food processor, add the garlic and anchovy filets, pulse to combine. Add the mayo, dijon, worcestershire sauce, lemon juice, salt, and pepper, pulse to combine. Through the small hole at the top of the food processor, add the olive oil in a steady stream while pulsing. Add the parmesan cheese, and pulse to combine. Add more salt and pepper to taste.

Salad:

3 romaine hearts, chopped

Grated parmesan cheese

Croutons

Add the sliced lettuce to a bowl and top with croutons, grilled chicken, and parmesan cheese. Drizzle with homemade caesar dressing.

 

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Simple #SundaySupper Chicken Parmesan

April 22, 2012 By 24 Comments

Happy Sunday! You know what Sunday means. That’s right, it means it’s time for #SundaySupper. My friend Isabel over at Family Foodie is on a mission to bring back Sunday supper around the family table. I believe in Isabel’s mission whole heartedly. It’s important to slow down and enjoy the little things in life. My family means the world to me. They keep me going through tough times and inspire me to be my best. I don’t know where I would be if it I didn’t have my family to back me up.

I made a simple chicken parmesan for Sunday supper. Today wasn’t the best day to take pictures because of the dreary, rainy weather, but I made it work. As soon as I was finished taking pictures, I turn around to my husband waiting, bowl in hand, for his share of the chicken parmesan. Chicken parmesan happens to be one of his favorite meals. He gets excited when it shows up on the menu.

I made my simple homemade marinara sauce for this meal, but you can just as easily open up your favorite jar of marinara to make it even easier. I make a ton of marinara, separate it into freezer bags, and store it in the freezer for later use. It really comes in handy, and it’s very economical. Plus, it’s tastier than its jarred counterpart.

Make sure you check out some of the other Easy #SundaySupper meals that my fellow foodie friends have cooking up in their kitchens:

Spaghetti and Meat Sauce by Renee from Magnolia Days

Caprese Pasta by Jen from Juanita’s Cocina 

Chicken Popovers by Pam from The Meltaways 

Spicy Bacon Burgers by Lane from Supper for a Steal

Caprese Grilled Cheese by Liz from That Skinny Chick Can Bake

Simple Ollive Oil Pasta by Carla from Chocolate Moosey 

Nutella Cream Cheese Chocolate Cake by Anuradna from Baker Street 

Soothing Papaya Ginger Lemon Smoothie by Sunithi from Sue’s Nutrition Buzz

Mini Peanut Butter and Chocolate Trifles by Angie from Big Bears Wife

Mediterranean Marinated Lamb Chops with Spaghetti alla Carbonara by Rashmi from The Primlani Kitchen

 

I love chicken parmesan because it’s a rustic and hearty meal. It’s guaranteed to satisfy your guests. Plus, you can place the pasta and the chicken in a large serving bowl, set it in the center of your table, and let your guests serve themselves. Trust me, you’ll have a swarm of people fighting over who gets served first.

Add a fresh garden salad, and you have yourself the perfect #SundaySupper meal to enjoy with your loved ones.

Happy eating!

Marinara:

1 green pepper, diced

1 medium onion, diced

4 garlic cloves, minced

1/2 tsp. red pepper flakes

2- 28oz. cans crushed tomatoes

1 1/2 tbs. sugar

1 tsp. italian seasoning

1/2 tsp. dried basil (2 tbs. fresh basil)

1 tsp. salt

1/2 tsp. black pepper

1/2 cup grated parmesan cheese

In a large sauce pan, heat 2 tbs. of olive oil over medium heat. Add onions, green pepper, garlic, and red pepper flakes. Cook until veggies are tender, about 3 minutes. Add crushed tomatoes, sugar, italian seasoning, basil, salt, and pepper. Turn the heat down to low and cover. Cook for about 1 hour, stirring occasionally. Use an immersion blender to blend the marinara until smooth. If you like chunky marinara, skip the previous step. Add the parmesan cheese and stir to combine.

Chicken:

6 chicken breasts

2 cups bread crumbs (I used the italian-style variety)

1 cup grated parmesan cheese

1/2 tsp. salt

1/4 tsp. black pepper

2 tsp. onion powder

2 tsp. garlic powder

4 eggs

2 cups shredded mozzarella cheese, or lb. fresh mozzarella, sliced

1 lb. spaghetti

Preheat oven to 375 degrees

Pound out the chicken until it’s about a 1/2-inch thick. In a shallow bowl, combine bread crumbs, parmesan cheese, salt, pepper, onion powder, and garlic powder. To a second shallow bowl, add eggs and a pinch of salt and pepper, whisk to combine.

In a large pan, add about 3-4 tbs. of olive oil. Dip your chicken in the egg mixture, then dip it directly in the bread crumb mixture. Coat the chicken really good on both sides. Do this to the remaining 5 chicken breasts. Add the breaded chicken to the hot pan. You may need two pans for 6 pieces of chicken, depending on how big a pan you have. Cook the chicken for 3 minutes on each side. Top each piece of chicken with a generous helping of mozzarella cheese. Transfer the pan, or pans, to the oven. Cook for 5 minutes until the cheese melts and chicken finishes cooking.

Cook your spaghetti following the instructions of the pasta box.

Serve the parmesan chicken on top of the cooked spaghetti and top with marinara and a sprinkling of grated parmesan cheese. Enjoy.

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