I got this recipe from from the Pink Parsley blog. It is full of flavor. I cooked some taco chicken in the crockpot one day and just used the sauce from this recipe. Next time, I'd like to make it as-written. I made the mistake of skipping the step where you brown the enchiladas in the oven and mine turned out a little on the soggy side.
INGREDIENTS
1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 medim cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons ground cumin
3 teaspoons sugar
1 15-oz can tomato sauce
1 cup water
1 large tomato, seeded and chopped
1 pound boneless, skinless chicken breasts (I used thighs instead)
Shredded cheese to taste
1/2 cup minced fresh cilantro
12 (6-inch) soft corn tortillas
cooking spray
salt and ground black pepper
1. Preheat oven to 425.
2. Combine the onion, jalapeno, 1/2 teaspoon salt, and oil in a large saucepan. cover and cook over medium-low heat, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in the tomato sauce, water, and chopped tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes.Nestle the chicken into the sauce.
3. Reduce heat to low, cover, and cook until chicken is cooked through (thickest part reaches 160 degrees), about 12-20 minutes. Transfer the chicken to a plate, and set aside to cool.
4. Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl and set aside. Season sauce with additional salt and pepper to taste.
5. Shred the chicken into bite-sized pieces. Add to the onion mixture, and add 1/4 cup of the enchilada sauce, 1 cup cheese, and the cilantro. Toss to combine.
6. Stack the tortillas on a plate and cover with plastic wrap; Microwave on high until warm and pliable, 40-60 seconds. Spread the tortillas on a clean work surface, and spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll each tortilla and lay seam-side down in a greased 9x13 inch baking dish.
7. Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for about 7 minutes, or until the tortillas start to brown slightly (skip this step if you don't like the crunch).
8. Reduce heat to 400. Remove enchiladas and pour sauce evenly on top. Top with the remaining cheese. Cover dish with foil, and bake an additional 20 minutes, or until heated through.
9. Remove foil and bake another 5 minutes, until cheese browns. Remove from oven and let stand 10 minutes before serving.Serve with sour cream, guacamole, salsa, additional cilantro, etc.
Sunday, February 14, 2010
Baby Red Potato Salad
This is a very nontraditional potato salad in the sense that the main flavor is potato rather than Hellman's. I got this recipe from Gina's WW Recipes. It's light and delicious. The potatoes can be either boiled or roasted.
INGREDIENTS
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
DIRECTIONS
1. Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
2. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
3. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
INGREDIENTS
4 cups baby red potatoes, cut in small pieces
1/2 cup green bell pepper, finely diced
1/4 cup red onion, finely diced
3 scallions, diced
1 tsp dijon mustard
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
1 tbsp reduced fat mayonnaise
salt and fresh pepper
DIRECTIONS
1. Boil potatoes in salted water until soft, approx 10 minutes. Drain and let cool.
2. While the potatoes are boiling, combine red onion, green pepper, mustard, olive oil, vinegar and mayonnaise and season with salt and pepper. Mix well and let the flavors marinade while the potatoes cook.
3. Once the potatoes are done and cool, mix into the bowl and add scallions and additional salt and pepper to taste. Serve room temperature or refrigerate until ready to serve.
Parmesan Tilapia
This dish is called Broiled Tilapia Parmesan on Allrecipes. It is the tastiest tilapia dish I've made yet, and it's very quick to throw together.
INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
INGREDIENTS
1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
1/8 teaspoon celery salt
2 pounds tilapia fillets
DIRECTIONS
1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
Sunday, January 24, 2010
Broccoli-Stuffed Chicken
INGREDIENTS
2 chicken breast halves, butterflied
1 egg
2 tsp water
3/4 cup seasoned breadcrumbs
1 cup broccoli floret, cooked, chopped small
2 slices cheese
salt
spray oil
toothpicks
DIRECTIONS
1. Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.
2. Place a slice of cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.
2. Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.
Hails from Gina's Weight Watcher recipes
2 chicken breast halves, butterflied
1 egg
2 tsp water
3/4 cup seasoned breadcrumbs
1 cup broccoli floret, cooked, chopped small
2 slices cheese
salt
spray oil
toothpicks
DIRECTIONS
1. Preheat oven to 350°. In a small bowl, combine egg, water and a little salt. Beat with a fork to make an egg wash. Set aside. Fill a second bowl with breadcrumbs.
2. Place a slice of cheese in the center of the chicken and top with a little broccoli. Wrap chicken around to completely cover cheese, using toothpicks to secure. Season with a little salt.
2. Dip chicken into egg wash, then breadcrumbs. Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.
Hails from Gina's Weight Watcher recipes
Sunday, September 20, 2009
Baked Ziti w/ Italian Sausage
I made this several years ago and just thought about making it again. It's easy and very good. Not exactly low-calorie, but hey- you gotta live sometime right?
This recipe is modified from Allrecipes.
INGREDIENTS
1 pound spicy Italian sausage, casings removed
1 diced onion
1 diced red bell pepper
2 (14.5 ounce) cans diced tomatoes, one drained, and one with liquid
3 (3 ounce) cans tomato sauce
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 pound dry ziti pasta
Handful of fresh mushrooms, coursely chopped
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
1. In a skillet over medium heat, cook sausage with bell pepper and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease. Add tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
3. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti and sauce mixture.
5. Bake for 40 minutes in the preheated oven. Remove and sprinkle top with cheeses. Return to the oven for five minutes.
This recipe is modified from Allrecipes.
INGREDIENTS
1 pound spicy Italian sausage, casings removed
1 diced onion
1 diced red bell pepper
2 (14.5 ounce) cans diced tomatoes, one drained, and one with liquid
3 (3 ounce) cans tomato sauce
1/4 teaspoon garlic powder
1 1/2 teaspoons salt
1 teaspoon dried oregano
1 pound dry ziti pasta
Handful of fresh mushrooms, coursely chopped
8 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
1. In a skillet over medium heat, cook sausage with bell pepper and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease. Add tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta.
3. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti and sauce mixture.
5. Bake for 40 minutes in the preheated oven. Remove and sprinkle top with cheeses. Return to the oven for five minutes.
French Dip Sandwiches
So I've been trying to find good crockpot recipes to break in our slow cooker. I told the hubs that I had found a french dip recipe using chuck roast. (He orders a French dip sandwich every time there's one on the menu!) He said why not just use deli roast beef. Who was I to complain about him making my job 100x easier???
This was so easy, quick, and very tasty. It's a good after-work meal.
INGREDIENTS
1/2 pkg deli-sliced roast beef
2 bolillo bread rolls (or any other deli bread roll)
1 can French onion soup
1 can beef broth
2 slices provolone cheese
DIRECTIONS
1. Stir together broth and soup in a small pot. Heat over medium heat until piping hot.
2. Halve the bread rolls. Using tongs, dip the roast beef into the soup mixture, then place on bread. Top w/ provolone.
3. Put the sandwiches, open face, into a toaster oven and toast until the cheese is nice and melty
This was so easy, quick, and very tasty. It's a good after-work meal.
INGREDIENTS
1/2 pkg deli-sliced roast beef
2 bolillo bread rolls (or any other deli bread roll)
1 can French onion soup
1 can beef broth
2 slices provolone cheese
DIRECTIONS
1. Stir together broth and soup in a small pot. Heat over medium heat until piping hot.
2. Halve the bread rolls. Using tongs, dip the roast beef into the soup mixture, then place on bread. Top w/ provolone.
3. Put the sandwiches, open face, into a toaster oven and toast until the cheese is nice and melty
Crockpot Mu Shu Chicken
The husband LOVES mu shu chicken. This was really tasty. We haven't found the perfect bottled hoisin sauce yet, but the chicken this recipe makes was outrageously tender and juicy. The recipe is from a Better Homes and Gardens slow cooker cookbook called Better Than Mom's.
INGREDIENTS
3 pounds bone-in chicken thighs, skinned
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup soy sauce
2 tsp toasted sesame oil
8 taco-sized flour tortillas
1/2 cup bottled hoisin sauce
2 cups prepackaged cole slaw mix (shredded cabbage & carrot)
DIRECTIONS
1. Put chicken in a 3.5-4 quart slow cooker and season w/ salt and pepper. In a small bowl, mix water, soy sauce, and sesame oil. Pour over chicken.
2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours
3. Remove chicken w/ a slotted spoon. Skin and debone. Shred chicken meat with two forks and return to the cooker. Heat on low until heated through.
4. Serve by spreading tortillas w/ 1 tbs hoisin sauce. Top w/ chicken and cole slaw mix. Roll up and enjoy!
INGREDIENTS
3 pounds bone-in chicken thighs, skinned
1/4 tsp salt
1/8 tsp pepper
1/2 cup water
1/4 cup soy sauce
2 tsp toasted sesame oil
8 taco-sized flour tortillas
1/2 cup bottled hoisin sauce
2 cups prepackaged cole slaw mix (shredded cabbage & carrot)
DIRECTIONS
1. Put chicken in a 3.5-4 quart slow cooker and season w/ salt and pepper. In a small bowl, mix water, soy sauce, and sesame oil. Pour over chicken.
2. Cover and cook on low for 6-7 hours, or on high for 3-3.5 hours
3. Remove chicken w/ a slotted spoon. Skin and debone. Shred chicken meat with two forks and return to the cooker. Heat on low until heated through.
4. Serve by spreading tortillas w/ 1 tbs hoisin sauce. Top w/ chicken and cole slaw mix. Roll up and enjoy!
Sunday, August 2, 2009
Shrimp Creole
In honor of my Cajun heritage, I dug up a shrimp creole recipe. It was delicious. The hubs doesn't like tomatoes, but he loved this dish. You can tweak the spices to your liking. This is Louisiana Shrimp Creole II from Allrecipes.
I added quite a bit of cayenne and Cajun seasoning.
INGRENDIENTS
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined
DIRECTIONS
1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
I added quite a bit of cayenne and Cajun seasoning.
INGRENDIENTS
1/2 cup finely diced onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
2 cloves garlic, minced
3 tablespoons butter
2 tablespoons cornstarch
1 (14.5 ounce) can stewed tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
1 dash hot pepper sauce
1 pound medium shrimp - peeled and deveined
DIRECTIONS
1. In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.
Lemon Garlic Tilapia
This was a tasty, light meal, scaled down from Allrecipes.
INGREDIENTS
2 tilapia fillets
3 tbs fresh lemon juice
1 tbs butter, melted
1 clove garlic, minced
1 tsp parsley
Salt and pepper to taste
DIRECTIONS
1. Preheat oven to 375. Grease a glass baking dish.
2. In a small bowl, mix together lemon juice, butter and garlic. Place tilapia fillets in baking dish and drizzle with lemon juice mixture. Sprinkle with spices. Bake 30 minutes.
INGREDIENTS
2 tilapia fillets
3 tbs fresh lemon juice
1 tbs butter, melted
1 clove garlic, minced
1 tsp parsley
Salt and pepper to taste
DIRECTIONS
1. Preheat oven to 375. Grease a glass baking dish.
2. In a small bowl, mix together lemon juice, butter and garlic. Place tilapia fillets in baking dish and drizzle with lemon juice mixture. Sprinkle with spices. Bake 30 minutes.
Saturday, June 27, 2009
Chicken Parmesan
Chicken parm is one of our favorite om-noms. This recipe hails from my beloved Allrecipes.com.
On my last trip to the grocery store, I found some Italian bread crumbs that were SERIOUSLY good. If they're available where you are, check out Vigo brand.
INGREDIENTS
2 boneless, skinless chicken breasts, pounded to uniform thickness
2 eggs, beaten
Heap of Italian bread crumbs
Jar of pasta sauce
Shredded parmesan cheese
2 slices of mozzarella
DIRECTIONS
1. Preheat oven to 375.
2. Bread chicken by dipping in egg, then breadcrumbs. Make a trip around a skillet with olive oil. Heat oil over medium high until shimmering. Add chicken and cook until mostly done, about 3 minutes per side.
3. Place chicken in a glass baking dish. Cover with as much (or as little!) pasta sauce as you wish. Pop it in the oven for 20 minutes. Take it out, then top with parmesan and mozzarella. Pop it back in for another 5 minutes.
On my last trip to the grocery store, I found some Italian bread crumbs that were SERIOUSLY good. If they're available where you are, check out Vigo brand.
INGREDIENTS
2 boneless, skinless chicken breasts, pounded to uniform thickness
2 eggs, beaten
Heap of Italian bread crumbs
Jar of pasta sauce
Shredded parmesan cheese
2 slices of mozzarella
DIRECTIONS
1. Preheat oven to 375.
2. Bread chicken by dipping in egg, then breadcrumbs. Make a trip around a skillet with olive oil. Heat oil over medium high until shimmering. Add chicken and cook until mostly done, about 3 minutes per side.
3. Place chicken in a glass baking dish. Cover with as much (or as little!) pasta sauce as you wish. Pop it in the oven for 20 minutes. Take it out, then top with parmesan and mozzarella. Pop it back in for another 5 minutes.
The Perfect Boiled Egg/Egg Salad
For the perfect boiled egg, stick your egg in a pot, cover with water and bring to a boil. Then just cover the pot, turn off the heat, and let it sit for 12 minutes. It's good eatin' there.
For a quick lunch, I like to boil up 3 eggs, discard two of the yolks, chop them up finely, then add a little mayo, mustard, seasoned salt, and dill. Then I make a sandwich out of it.
For a quick lunch, I like to boil up 3 eggs, discard two of the yolks, chop them up finely, then add a little mayo, mustard, seasoned salt, and dill. Then I make a sandwich out of it.
Poached Chicken
This is a good recipe when you have a recipe that calls for cooked chicken and you need it quickly. I've made the mistake many times before of boiling the hell out of chicken just because a recipe calls for it. That just leads to a tough, stringy mess. Here's my new method.
First, you need either 2 cubes of chicken bouillon or a can of chicken broth. Put either in a pot big enough to hold your chicken. Add your boneless, skinless chicken and add water until the chicken is just covered. Bring to a boil. Cover, reduce heat, and simmer. Check the temperature after 12 minues. (Seriously, I have boiled chicken for 45 minutes before and decided to check the temp after 15 yesterday and it was already at 190.)
The chicken was tender and juicy- great for chicken salad sandwiches!
First, you need either 2 cubes of chicken bouillon or a can of chicken broth. Put either in a pot big enough to hold your chicken. Add your boneless, skinless chicken and add water until the chicken is just covered. Bring to a boil. Cover, reduce heat, and simmer. Check the temperature after 12 minues. (Seriously, I have boiled chicken for 45 minutes before and decided to check the temp after 15 yesterday and it was already at 190.)
The chicken was tender and juicy- great for chicken salad sandwiches!
Tuesday, June 9, 2009
Cheesy Poofs! I mean sauce!
What good's steamed broccoli without a heapin' helpin' of ooey gooey melty cheese?! This is based on the Cheese Sauce and Cauliflower recipe on Allrecipes. In my typical fashion, I've altered the recipe to pare down on calories.
INGREDIENTS
2 tbsp butter
1 tbsp flour
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
Seasoned salt and pepper to taste
DIRECTIONS
1. Melt butter over medium-high heat. Add flour and quickly mix.
2. Add milk a little at a time. Bring to boiling.
3. Reduce heat. Add cheese and stir until melted. Season to taste.
INGREDIENTS
2 tbsp butter
1 tbsp flour
1 1/4 cups milk
1 1/2 cups shredded cheddar cheese
Seasoned salt and pepper to taste
DIRECTIONS
1. Melt butter over medium-high heat. Add flour and quickly mix.
2. Add milk a little at a time. Bring to boiling.
3. Reduce heat. Add cheese and stir until melted. Season to taste.
Steamed Broccoli
I don't know why I've never given steaming a shot before. Whilst perusing the wares at our local Big Lots, I found a steamer basket. Now, I'm not going to admit to you whether I bought the thing because I was interested in steaming vegetables or because I was enchanted with the nifty way the thing folds out. *Averts eyes* Whatever the reason, I'll tell you- the thing cooks some DAMN good broccoli.
INGREDIENTS
Bunch of broccoli, cut into florets
1 tbsp sugar
1 inch of water in a pot
DIRECTIONS
1. Expand nifty thingamajigger. Fill with broccoli. Put inside pot w/ water. Bring water to boiling. Cover. Steam broccoli 6-8 minutes.
INGREDIENTS
Bunch of broccoli, cut into florets
1 tbsp sugar
1 inch of water in a pot
DIRECTIONS
1. Expand nifty thingamajigger. Fill with broccoli. Put inside pot w/ water. Bring water to boiling. Cover. Steam broccoli 6-8 minutes.
Monday, May 25, 2009
Baked Bananas with Honey-Brown Sugar Glaze
These baked bananas are amazing! They taste so rich and indulgent, and you aren't left with a week's worth of calorie-dense dessert laying around. (I know how dangerous that can be!)
An Ommy Noms Original
INGREDIENTS
2 bananas, each cut into 4 sections
2 tbs butter, melted
2 tsp honey
Splash of lemon juice
Brown sugar to top
DIRECTIONS.
1. Preheat oven to 350. Combine butter, honey, and lemon juice in a medium bowl. Add banana sections and stir to coat. Place banana pieces in a glass baking dish. Drizzle with remaining glaze. Sprinkle brown sugar on top. Bake for 12 minutes. Serve with whipped cream.
An Ommy Noms Original
INGREDIENTS
2 bananas, each cut into 4 sections
2 tbs butter, melted
2 tsp honey
Splash of lemon juice
Brown sugar to top
DIRECTIONS.
1. Preheat oven to 350. Combine butter, honey, and lemon juice in a medium bowl. Add banana sections and stir to coat. Place banana pieces in a glass baking dish. Drizzle with remaining glaze. Sprinkle brown sugar on top. Bake for 12 minutes. Serve with whipped cream.
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