My mom always had a handful of recipes that we LOVED her to make while growing up. She often chose the easy ones that we didn’t like as much rather than the super tasty ones… But now that I’m older I can appreciate choosing the simple filling meals that make a lot of food easily over the meals that take more time and preparation. This meal is not as quick and simple as a lot of the others we enjoy making, but DANG is it worth the extra effort!!
- 1/4 c flour
- 2 tsp. seasoned salt
- 1 T. + 2 tsp. paprika
- 1/4 tsp. pepper
- 1/4 tsp. ginger
- 1/8 tsp. garlic powder
- 1/4 tsp. basil
- dash of nutmeg
- 3 lbs. chicken pieces
- 1 can cream of chicken soup
- 1 can mushrooms (don’t drain)
- 2 tsp. worcestershire sauce
- 1/4 c water
- 1 c sour cream
- Mix together flour and spices in ziploc bag. Add chicken and shake to coat.
- Oil pan and brown chicken slowly.
- Add soup, mushrooms, Worcestershire sauce, and water. Cover and simmer over medium-low heat for 20-30 minutes.
- Remove the chicken to a plate.
- Stir sour cream into pan and heat through.
- Serve over mashed potatoes*.
*also good on noodles if you are looker for something a little lighter
I made these for Michaela, wrote down the recipe and then couldn’t find it. She was devastated when I told her I could not find it, like some of the light just left the world… just kidding, but they are really good!
Smoky Chipotle Chicken Enchiladas
- 6-8 Flour tortillas
- 1/2 small onion, diced
- 1-2 tsp. olive oil
- 1 can red enchilada sauce
- 1/2 c. sour cream
- 1/2 c. milk
- 1 chipotle chili from can, diced
- 2 c. shredded or chopped chicken
- 1/4 c. finely diced cilantro
- 1 chipotle chili from can, diced
- 1/2 c. softened cream cheese
- 1/2 c. shredded mozzarella
- 1/2 c. shredded cheddar
- Preheat your oven to 350 F.
- In a saucepan, sauté the onion in the olive oil until translucent.
- Mix in the enchilada sauce, sour cream, milk, and first chipotle pepper, let heat on low.
- Except for the cheddar cheese, mix the remaining ingredients in a bowl.
- Add 1/3 of the sauce from the pan to the bowl. Mix well.
- In an 8×8 in. baking dish, pour in enough sauce to cover the bottom.
- Roll chicken filling from bowl into tortillas. Place them in the pan as you go, packing them together.
- Pour the remainder of the sauce on top.
- Sprinkle the cheddar cheese on top.
- Cover with foil and bake at 350 F for 20 minutes.
- Remove the foil and cook for an additional 5 minutes.
Everytime we go to Chipotle I get a burrito bowl. I’m not one of those girls who always gets a salad. I usually order a hamburger or steak or something else delicious and filling. Unexpected for someone so tiny? Maybe. But I am content with my large appetite and lack of desire to appear dainty while eating. Now I would normally get a giant burrito or chimi or something when going to a restaurant like this… But while I was on my “fertility diet” I had to go off of a lot A LOT of foods. White flour and lots of oil included. Incidentally I discovered the burrito bowl. I have no desire to try anything else now. So when my mother sent along this little recipe I obviously couldn’t wait to try it. I may decide to tweak a few things later to suit my tastes… But this is definitely going to end up on my list of favorite recipes. YUM.
p.s. Once again this is a hand-me-down recipe and I’m not entirely sure of the source. However I’m sure there are several different versions to be found across the internet.
Chipotle Style Burrito Bowls
- 1/2 cup dry rice (this recipe calculated w/ white)
- 1/2 diced jalapeno
- 3 T chopped fresh cilantro
- 1 bunch chopped green onion (about a 1/2 cup)
- 2 cloves garlic
- 1/2 tsp salt
- Add 1 cup of water, 1/2 cup of rice, and salt to a sauce pan. Bring water to a boil. Throw in jalapeno cover and simmer for 20 minutes.
- Puree the cilantro, green onion and garlic together. When rice is done, stir mixture into rice.
*Garlic Black Beans*
- 1 can Black Beans, drained and rinsed
- 2 cloves garlic
- 1 cup water
- 2 bay leaves
- 1/4 tsp salt
- Add beans, crushed garlic, salt, bay leaves, and water to a sauce pan. Bring to a boil, then simmer for 15 minutes. Stir occasionally.
- 1 box grape tomatoes, quartered
- 1 avocado diced
- 1/4 tsp salt
- 1 T lime juice
- Quarter grape tomatoes. Dice the avocado. Stir together with salt and lime juice.
*Chipotle Chicken Marinade*
- 2 teaspoons dried chipotle powder or 2 teaspoons dried ancho chile powder
- 2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 4 garlic cloves, coarsely chopped
- 1/4 cup red onion, coarsely chopped
- 1/4 cup olive oil
- 3 tablespoons lime juice
- 4 boneless skinless chicken breast halves (about 6 ounces each)
- Add all marinade ingredients together, except chicken, to a food processor and puree until smooth.
- Rub the marinade into the chicken and marinate at least one hour, up to 4 hours.
- Season the chicken with salt to taste. Grill the chicken for about 5 minutes per side or until cooked through. Slice into strips.
In a bowl put 1/4 cup prepared rice, 1/3 cup beans (use a slotted spoon to drain liquid), 3 oz meat of choice (this chicken or something else if you prefer OR no meat!), 4 T your favorite prepared salsas, pico de gallo, and/or hot sauce, and 1/4 of avocado mix. Toss together and enjoy!
My little brother served a mission for the Church Of Jesus Christ of Latter Day Saints in India, New Delhi a few years ago. I had the privilege of traveling out there to check it out when he was finishing up. We were there for two of the longest weeks of my entire life. Don’t get me wrong, it was a neat experience in so many ways… But mostly it was stinky, hot, humid, dirty, crowded, and intense. I.N.D.I.A. I’ll Never Do It Again. 🙂 But I am so so so glad that I gave it a go at least once. Who gets to say they’ve been to India? Not many. It was quite the opportunity and experience. And although I couldn’t stomach Indian food… Or any food for that matter for a time. When I finally felt I could eat the stuff again we found a few fairly delicious recipes. This is one of them. Enjoy!
Chicken Tikka Masala
- ½ tsp. cumin
- ½ tsp. cayenne
- ½ tsp. ground coriander
- 1 tsp. salt
- 1 cup yogurt (whole milk, not low-fat or nonfat)
- 1 T. + 2 tsp. Ginger & Garlic Paste (or 1 T. peeled and minced fresh ginger root +
- 2 cloves of garlic, minced)
- 2 T. oil
- 3 T. oil
- 1 cup chopped onion
- 1 T. Ginger & Garlic Paste (or 2 tsp. peeled and minced fresh ginger root)
- 1 T. tomato paste (if you open a small can, put the rest into a baggie and freeze)
- 1 T. Garam Masala
- 1 serrano or jalapeno chile, seeded and minced
- 1 28-oz. can crushed tomatoes
- 2 tsp. sugar
- ½ tsp. salt
- 2/3 cup heavy cream
- ½ cup chopped fresh cilantro (find it in the produce dept., next to the parsley)
- Cooked rice
- Place the chicken breasts on a plate. Mix the cumin, cayenne, coriander and salt together then sprinkle on both sides of the chicken. Cover with plastic wrap and refrigerate for 30 minutes.
- Mix the yogurt, ginger & garlic paste, and 2 T. oil together in a bowl then set aside.
- Heat the 3 T. of oil in a large pot over medium-low heat. Add the chopped onion and cook for 8 minutes, or until tender, stirring occasionally.
- Stir in the ginger & garlic paste, tomato paste, Garam Masala and chile then cook for 3 more minutes, stirring occasionally.
- Stir in the crushed tomatoes, sugar and salt. Cover the pot and simmer for 15 minutes over low heat.
- Cover a cookie sheet with aluminum foil (unless you don’t mind scrubbing it later). Spray a cooling rack with cooking spray (or brush a little cooking oil on it) and place on top of the cookie sheet.
- Remove the chicken from the refrigerator and drain off any liquid that has accumulated. Dip the chicken in the yogurt, covering all sides, then place it on the cooling rack.
- Move the top rack in your oven until it’s about 6-inches down from the top. Place the chicken on the shelf and broil it for about 10-15 minutes per side, or until the chicken is a golden-brown color on the outside and no longer pink on the inside. The length of time needed depends on your oven and the thickness of the chicken.
- Remove the chicken from the oven and allow it to rest for 5 minutes. Slice the chicken into 1-inch chunks then stir it into the sauce. Cover and keep it over very low heat until you’re ready to serve it.
- Stir in the heavy cream and cilantro then serve the sauce over the rice. (Don’t allow the sauce to boil after you add the cream or it will curdle.) Yum!!
If you’re ever in the mood for something simple yet DELICIOUS this is the dish for you. Lightly breaded, tossed with a light lemony sauce… Mmmm… And if you enjoy capers, which have NOTHING to do with fish or seafood, you will love this! Capers have a similar flavor to olives, so if you like olives you will love anything with capers!
Chicken with Lemon Caper Sauce
- 4 skinless, boneless chicken breast halves
- ¼ tsp. salt
- ¼ tsp. pepper
- 3 T. flour
- 2 T. butter
- ½ cup chicken broth
- ¼ cup fresh lemon juice
- 2 T. capers, drained
- 3 T. minced parsley
- Place chicken between 2 sheets of plastic wrap; pound to an even thickness. Sprinkle evenly with salt and pepper then dredge in flour.
- Melt butter in skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side then remove and keep warm.
- Add broth, juice and capers to pan. Bring to boil, scraping pan to remove bits on bottom.
- Reduce heat to simmer and cook for 2 minutes. Pour sauce over chicken, sprinkle with parsley and serve.
*Alternative: Instead of pounding the chicken flat, simply cut into chunks before sprinkling with salt and pepper and dredging in flour. Cook chicken and prepare sauce the same way. Cook up some angel hair pasta and mix chicken, pasta, and sauce together.