Salsa Chicken Breast

This recipe is what I use for tacos, enchiladas, taquitos, soups etc and can be used for just about any recipe that calls for cooked chicken in place of a rotisserie chicken, you can play with the seasonings to adjust to you're liking.

Ingredients:
5 skinless boneless chicken breast
1/4 teaspoon each: chili powder, garlic powder, onion powder, paprika, cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pinch of cayenne if desired
1/2 cup prepared salsa

Directions:
Preheat oven to 400 degrees F.

1. Place chicken breasts in a baking dish or pan and mix seasonings in a bowl or zip-lock bag and sprinkle all over chicken and turn over to get both sides.

2. Spoon salsa on chicken breasts and bake 20 minute until juices run clear.

Enjoy! :)

Baked Chicken Nuggets

Chicken nuggets! A kid favorite, and so easy to reheat for a quick and healthy lunch. If you do not have a food processor, just blend the onion and garlic together and then mix it with 3/4 lb of ground chicken and additional ingredients. Freezing** instructions below.

Makes about 60 1-inch chicken nuggets

Ingredients:
3 garlic cloves, smashed
1/2 a small yellow onion, skin removed
3 boneless skinless chicken breast, or ground chicken breasts, if you do not have a food processor
1/2 teaspoon creole seasoning
couple dashes of valentina hot sauce or any mild hot sauce
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 eggs
1 cup milk
1 cup all purpose flour
1 cup bread crumbs
2 cups panko Japanese bread crumbs

dash of salt to the bread crumbs
2 tablespoons grated parmesan cheese
Food processor

Directions: Preheat oven to 400 degrees F and line a couple of baking sheets with parchment paper. Mix bread crumbs with parmesan, dash of salt and panko together in a shallow dish, beat eggs and milk in a shallow dish, and place flour in another dish.

1. To a food processor add onion and garlic, pulse until the onion is no longer chunky. Add in chicken, salt, pepper, hot sauce and creole seasoning. Grind together for 1 minute or until everything is combined and is a paste.

2. Drop tablespoonfuls of chicken mixture into the flour, flip over to completely covered with flour. Next dredge  in egg and milk mixture turn to cover using a spoon and a fork until completely covered. Finally roll in panko bread crumb mixture and turn to coat completely and place onto parchment lined baking sheet. Repeat with the rest of the chicken and bake for 20 minutes.

Be careful when eating nuggets, let cool the inside will be very hot. Serve with desired dipping sauce, I like sweet chili sauce with my nuggets.

**Freezing Instructions: To freeze chicken nuggets, let cool on baking sheets then transfer to wax paper lined baking sheets and freeze for 45 minutes, then move nuggets to ziplock freezer bags and freeze for up to 3 months. To reheat nuggets place nuggets on a parchment lined baking sheet and bake for 15 to 20 minutes at 400 degrees F.**

Tangy Chicken

 The easiest of easy and some of the most flavorful, sweet and delicious chicken I ever had. Growing up my Mom would make this for us every once in a while it was always a treat. This would make great wings too, just adjust cooking times to the cut of chicken you use.

Ingredients:
1 pkg onion soup mix
1 cup ketchup
3/4 cup orange marmalade (sub for mango, pineapple, or apricot jam)
3/4 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
4 chicken leg quarters

Preheat oven to 350 degrees F. Spray a glass baking dish with non-stick spray and arrange chicken in dish.
Directions:

1. Add all ingredients to a small bowl, leaving out the chicken. Stir to combine and pour over chicken to coat every piece.
Bake for 1 hour but check after 45 minutes chicken is done once the juices run clear and the flesh is white in color. (Time varies depending on the size of you're chicken leg quarters.)

Serve with steamed white rice.   

Chicken Flautas

What a simple yet so delicious dish this is. Everyone enjoys flautas, doesn't matter the age or background. Have a potluck and everyone can help shred the chicken and roll them up. There are plenty of options for dips but they don't really even need anything else, these can also be frozen* and reheated in just a few minutes for a quick snack.

Ingredients:

For chicken:

4 boneless skinless chicken breasts (can also use a store bought rotisserie chicken, I prefer my own seasoning)

2 tablespoons olive oil

1 tablespoon spice blend

kosher salt and black pepper to taste

For frying:

36 taco size yellow corn tortillas

peanut oil for frying (enough to fill a pot about 2 1/2 - 3 inches deep)

tooth picks

Directions: preheat oven to 350 degrees F and line a roasting pan with aluminum foil.

1. Place chicken breasts in the roasting pan and brush chicken generously with olive oil, coating both sides. 

2. Next season with salt, pepper, and spice blend. Bake for 30 minutes, until juices run clear. Loosely cover chicken breasts with aluminum foil to keep the meat juicy, let it rest for 10 minutes.

Heat oil in a 5qt dutch oven until a thermometer registers to 350 degrees F.

3. Once the chicken has rested shred it using two forks, one stuck in the meat to keep it in place and the other pulling away to tear into strips, do this to all the chicken.

4. To the hot oil add a corn tortilla let it cook for only 5-10 seconds and turn quickly for another 5 seconds, (this makes the tortilla pliable) transfer to paper towels to drain for about a minute. Then, sprinkle some chicken shreds in the center of the tortilla and roll the chicken up tightly inside the tortilla, use a toothpick to pierce and secure the flauta to ensure filling stays inside. Return the filled tortilla to the oil and turn to cook all sides, once the tortilla has a golden crunchy shell, remove from oil and transfer to paper towels to drain again. Repeat with the rest of the filling. 

 Serve with queso, bean dip, guacamole or alongside beans and rice.

BE CAREFUL IT WILL BE HOT, LET THEM COOL FOR A FEW MINUTES BEFORE EATING.

To reheat, bake in a 400 degrees F oven for about 7 minutes.

**Freezing instructions: after the flautas are cooked, place on a parchment lined baking sheet and freeze for 30 minutes, then transfer to a ziplock freezer bag. To reheat flautas place on a baking sheet and bake in a 450 degree oven for 10-15 minutes, until golden and crispy**  

BBQ Chicken Pizza- on the Grill

Sure you can use store bought cooked chicken but it is much more flavorful using my Spice Blend.

 

Ingredients:
1 boneless skinless chicken breast
1 teaspoon of Rebecca's 8 Spice Blend
1/4 teaspoon salt
1/2 cup honey BBQ sauce
1/2 cup of Monterrey jack cheese
1/2 cup mozzarella cheese, mix cheeses together
1/2 onion, sliced
1/4 cups Perfect Pizza Sauce
1 prepared Pizza Dough- Yeast Free rolled out and uncooked

Garlic Oil:
1/4 cup vegetable oil
2 big cloves of garlic, minced.

Preparing Garlic oil: Heat oil in a small pot, add in garlic and cook until fragrant, it does not take long. Remove from heat and it's ready.

Directions:
Preheat oven to 375 degrees.
1. Season chicken with salt and spice, bake for 30 minutes, until meat is no longer pink. Cut into bite-sized cubes and toss in BBQ sauce.

2. Heat up your grill and brush grill grate with garlic oil and lay the pizza dough on the grill, then brush the dough with garlic oil. Cover the grill and let it cook for a couple minutes, keep checking on it, once it gets crispy and golden brown on the bottom side, turn it over and then add the toppings; sauce first, cheese, onions, then chicken. Close grill lid and cook until cheese is melted and crust is golden brown on the bottom slide the pizza off the grill and eat while its hot!

**Most kids do not like onions so just leave them out for kids.**

Creamy Pesto Pasta

Creamy pasta with amazing flavors, comfort food at it's best.

 

Ingredients:

1 lb pasta any shape

2 cooked chicken breasts and shredded (Optional)

8oz cream cheese

3/4 cup pesto

2 tablespoons smart balance or butter

1 cup frozen peas and carrots, thawed

1/4 cup onion, finely chopped

2 garlic cloves, minced

1/4 teaspoon black pepper
1/4 teaspoon salt

water to cook pasta and salt to flavor the water

reserve 1 cup of pasta water

Parmesan cheese for garnish

Directions:

1. Cook pasta according to package instructions and drain.

2. In a large sauce pan melt butter add onion, peas & carrots, and garlic cook until vegetables are tender.

3. Add cream cheese, salt and pepper, pesto and pasta water stir until the cream cheese is melted add in chicken and pasta stir to coat and top with Parmesan cheese.

Chicken Enchiladas

Ingredients:
For meat:

5 boneless skinless chicken breasts

1 teaspoon kosher salt

2 teaspoons Rebecca's 8 spice blend
2 1/2 cups shredded colby-jack cheddar cheese
20 small corn tortillas

For Sauce:
1 onion, finely chopped
1 tablespoon light olive oil
1 can diced tomatoes and green chiles (Rotel)
1 small can green chiles
1 small can of tomato paste
4 garlic cloves, minced
2 15oz cans tomato sauce
1 1/2 teaspoons paprika
2 tablespoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon garlic powder
1 tablespoon honey (more or less to taste)
1 teaspoon sugar
2 cups chicken broth

1/2 teaspoon black pepper
salt to taste

Directions:

Preheat oven to 375 degrees F.

1. Season chicken breasts evenly on both sides with salt and spice.

2. Bake chicken breasts for 25-30 minutes, until juices run clear. Shred and set aside.

3. In a large sauce pan sautee onion in oil, once onion is translucent add in tomato paste, green chiles,tomatoes and chiles, then garlic and all other sauce ingredients. Simmer for 20 minutes stirring occasionally. Taste and adjust seasonings to your liking. Simmer for 30 minutes, add more or less chicken broth to desired consistency.

4. In a lasagna sized casserole dish ladle enough sauce to cover the bottom of the dish. Lay down enough corn tortillas to cover the bottom, layer chicken then cheese, tortillas, then sauce. Repeat and top with cheese.

5. Bake for 15-20 minutes until cheese is bubbly.

Stewed Chicken & Potatoes

If you need a easy affordable meal this is perfect. I came up with this recipe when I had vegetables to use up, try adding different vegetables and herbs to make it your own.

Ingredients:

6 assorted chicken pieces

3 potatoes, in large chunks

2 tablespoons olive oil

one onion, roughly chopped

2 carrots, roughly chopped

10 cloves garlic

1/4 teaspoon fennel seeds

1 teaspoon dried oregano

1/2 teaspoon dried basil

1 package French onion soup

1 teaspoon Beau monde seasoning

Salt and pepper to taste

 1 cup water

Directions:

Preheat oven to 375 degrees F.

1. Toss all ingredients in a oven safe dutch oven make sure everything is well coated with seasonings and olive oil, add water.

2. Cover with lid and bake for 1-1 1/2 hours or until juices run clear.

3. Depending on what cuts of meat you use the cooking time could be less or more. I like to use drums and thighs for this recipe.

Sweet Sticky Wings

These wings are simply addicting! They are so easy to make especially if done in the slow-cooker. These make a great party food or a main course,either way these will be the hit of the party.

Ingredients:

3-4lbs wings tips removed and drums and flats separated

1 cup Soy sauce

1 cup brown sugar

1/2 cup low fat margarine or butter

1/2 cup water

1/2 teaspoon sesame oil

2 tablespoons sweet chili sauce (Mae Ploy)

1/2 teaspoon dry mustard

1/2 teaspoon ginger powder

1/2 teaspoon crushed red pepper flakes

1 medium onion cut into chunks

6 smashed garlic cloves

Directions:

Preheat oven to 375 degrees F.

1. Place wings in a large ziplock freezer bag with onions and garlic, set aside.

2. Heat soy sauce, sugar, margarine, water, sesame oil, chili sauce, dry mustard, ginger and crushed red pepper flakes over a medium heat stirring occasionally until margarine and sugar are completely dissolved; set aside to cool.

3. Pour sauce into the wing bag and turn to coat, refrigerate at least 2 hours to over night. (the longer you marinate the more flavorful they will be.)

4. Pour bag ingredients into a foil lined baking dish and bake for 1 1/4-1 1/2 hours turning occasionally.

These can also be cooked in a slow-cooker on low for 5-6 hours or on high for 3-4 hours.

Creamy Chicken Broccoli Casserole

Trying to eat healthier does not mean you need to sacrifice your taste buds, this recipe is proof that you can both eat healthy and enjoy your meal. :-)

Ingredients:

3-4 boneless skinless chicken breast

1 bag frozen broccoli

1 can cream of mushroom soup (healthy version)

1/4 cup low fat milk

1 small can green chilis (optional)

1 cup shredded low fat cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon dried basil

salt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

1. Season chicken with garlic, onion, paprika, dried basil, salt and pepper to taste, place onto a glass baking dish and bake for 30 minutes.

2. In a medium size bowl combine soup, and milk.

3. When chicken is done cut up into 1 inch cubes and add chicken and broccoli to the soup and milk mixture stir to coat and return to a casserole dish and top with shredded cheese.

4. Bake for 20 minutes.

Crispy Chicken Wings

Wing nights are always fun and who doesn't like wings??? My Husband Keith loves wings, he would eat them every night if I made them. The great thing about wings is the possibilities are endless, just choose your sauce and cook away.

Ingredients:

4-5 pounds chicken wings (flats and drums separated)

Coating:

2 cups all purpose flour

1 cup corn starch

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon paprika

dash of cayenne pepper powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

4 cups buttermilk

oil for frying

Directions:

In a large pot, heat vegetable oil  to 375 degrees F.

1. In a large casserole dish, Combine flour, corn starch, salt, pepper, paprika, cayenne pepper, garlic powder and onion powder mixing together with a fork.

2. Put chicken wings into a large bowl with the buttermilk toss the chicken to coat.

3. Place chicken in batches in flour mixture. Shake well to coat.

4. Add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes.

5. Toss hot chicken pieces in a large bowl in your choice of BBQ or hot wing sauce until well coated.

Serve Hot.