Category: Chicken

White Chicken Enchiladas
Chicken · Dinner · Mexican Food

White Chicken Enchiladas

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On a busy day before my recent trip to California, I needed a hearty dinner that didn’t take lots of time to prepare.  These White Chicken Enchiladas were perfect! I roasted chicken breasts early in the day and cut them up and refrigerated them so that part of the meal would be ready.  You could purchase a rotisserie chicken and simplify it even more!

The creamy white sauce in these enchiladas is simple to make and is so good! It’s a really nice change from the traditional red sauce!  If you like Queso dip, I think the sauce tastes very similar.  Mmm.

I served it with tomatoes and shredded lettuce.

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Ingredients:

  • 10 (8-inch) flour tortillas
  • 2 cups cooked, shredded chicken
  • 2 cups Colby & Monterey jack cheese, shredded
  • 3 tbsp butter
  • 3 tbsp flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4oz) can of diced green chilies

Instructions:

1. Preheat oven to 350 degrees. Grease a 9×13 pan or any baking dish.

2. Mix chicken and 1 cup cheese. Roll up tortillas and place into the prepared pan.

3. In a saucepan, melt butter; stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

4. Stir in sour cream and chilies. Do not bring to boil. You don’t want to curdle the sour cream.

5. Pour over enchiladas and top with remaining cheese. Bake for 20 min; then under high broil for three additional minutes until the cheese browns slightly.

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White ench 2

We loved this recipe!  I hope you’ll try it!

With love from my country kitchen,

denise a

 

Chicken · grilling

Greek Chicken Kabobs

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Greekchicken3 (2)

Chicken – we love it any way it comes, but I especially love it when it is grilled!  All those charred bits of goodness on the edges….Mmmm!

My go-to grilled chicken has been just barbecued because I haven’t had much success with chicken marinades UNTIL I found this recipe!!  This Greek yogurt marinade really sticks to and absorbs into the chicken.  It all makes these kabobs so flavorful!

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Greek Chicken Kabobs
Ingredients
For the marinade:
  • 1/2 cup plain Greek yogurt (use full fat yogurt for best results)
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • zest of 1 lemon
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried)
  • 1 tablespoons fresh thyme leaves, or 1 teaspoons dried
  • 6 medium garlic cloves, minced
  • 1 teaspoon Kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1/4 teaspoon red pepper flakes
For the skewers:
  • 3-4 boneless, skinless chicken breasts, cut into 2-inch pieces for skewers – You can use boneless thighs, if you prefer.
  • 1 large red bell pepper, seeded and cut into 1 1/2-inch cubes
  • 1 medium red onion, cut into 1 1/2-inch cubes
  • 6-8 skewers (if using wooden skewers soak in water for 30-minutes before grilling)
Instructions
  1. Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients.
  2. Add the chicken to the bag turning to coat. Marinate for 4-24 hours. Turn the bag a few times while marinating.
  3. Preheat gas grill to 400F.
  4. Pour the marinated chicken pieces into a large strainer to remove the excess marinade. Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 4 minutes on each side or until juices run clear.

Note:  You don’t have to make kabobs; you can marinade and grill larger pieces of chicken, just adjust your cooking time.

These are delicious served alongside this pita bread.  We filled our pita bread with the kabob meat and veggies!  Yum!!

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Grilled chicken is unbelievably delicious! You will want this recipe on repeat, I promise!

With love from my country kitchen,

denise a

 

 

baking · Bread · Chicken · mentoring ministry

Three-Ingredient Buttermilk Biscuits

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biscuits

Apples of Gold Week 2 took place this week! (In case you missed it, you can find out what this cooking ministry is and check out the first week here.)

Oh my goodness, we’re having such a great time together!  This group of women really want to learn and they have such sweet spirits!  For this round of AOG, I decided to focus on a different type of bread each week.  This week we rolled out BISCUITS!! Continue reading “Three-Ingredient Buttermilk Biscuits” →

Chicken · Dinner · main dish

Sheet-Pan Roasted Chicken and Veggies

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BBQ Rub chicken 1a

Roasted chicken is one of my all-time favorite dishes.  From the crispy skin to the savory and juicy meats, it’s just a perfect dinner in my eyes.  Even better is when you roast chicken pieces.  It’s super easy, and you can make just enough for your family without having to roast a whole bird. This is one of those great sheet-pan dinners.  I added a salad and bread and it was perfect.

 

I took this recipe from Southern Living. and used one GIANT Chicken breast, and also reduced the amount of veggies.  Friends, this is so good, I almost guarantee you will love it!!  I roasted the Chicken with carrots and potatoes in the pan, too.  You could change that out if your don’t care for one or the other.  Butternut squash and red onions would be good, too!

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Those crispy vegetables and the savory, juicy chicken are absolutely delicious!  

BBQ Rub Roasted Chicken Breast

  • 4 teaspoons dark brown sugar
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 5 teaspoons kosher salt, divided
  • 2 1/2 teaspoons black pepper, divided
  • 2 (4- to 5-lb.) whole chickens  – I used one large bone-in chicken breast
  • 3 tablespoons olive oil, divided
  • 1 1/2 pounds small red potatoes, halved
  • 1 (8 oz.) package baby carrots
  • 1 tablespoon chopped fresh flat-leaf parsley
Step 1

Preheat oven to 375°F. Stir together first 5 ingredients, 4 teaspoons of the salt, and 2 teaspoons of the pepper. Remove necks and giblets from chickens, and reserve for another use. Pat chickens dry.

Step 2

Sprinkle 1 teaspoon brown sugar mixture inside cavity of each chicken. Rub 1 tablespoon olive oil into skin of each chicken. Sprinkle evenly with remaining brown sugar mixture; rub into skin. Tuck wing tips under.
Step 3
Toss together potatoes, carrots, remaining 1 tablespoon olive oil, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper. Spread potato mixture in a single layer in a 17- x 12-inch rimmed baking sheet. Place chickens, breast side up, facing in opposite directions (for even browning), on top of potato mixture
Step 4
Bake in preheated oven until a meat thermometer inserted in thickest portion of thigh registers 165°F, 1 hour to 1 hour and 15 minutes. Cover and let stand 10 minutes before slicing. Stir parsley into vegetables.

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I love using this thermometer that will alert me when the chicken has reached 165 degrees.  I’ve been over-baking in the past for fear of having under-cooked chicken! Now the chicken stays juicy instead of drying out! I found it at Williams and Sonoma. It’s become a favorite kitchen tool!

Chef’s Notes – I can’t wait to try this with my leftovers!

Toss together 2 heads chopped romaine lettuce; 1 cup thinly sliced cucumber; 2 cups halved cherry tomatoes; and 1 avocado, cut into wedges. Top with sliced leftover BBQ Rub Roasted Chicken. Serve with your favorite buttermilk dressing.

Prepare ahead tips: This would be an easy dish to prepare ahead of time.  Prep the chicken with the oil and rub, then cover and refrigerate.  Cut up the veggies and put in a bowl of water, but don’t add them until just before you put the chicken in the oven. You’ll have dinner in the oven in minutes by simply draining the vegetables and drying with paper towel, then adding the oil.  Place the chicken on the pan and place into the oven! Bake.  Enjoy!

This recipe will be on a regular rotation at our house!  Hope you’ll try it!

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