Thai Quinoa Chicken

I'm fairly new to the quinoa world and when I came across this recipe on Pinterest from How Sweet It Is, I knew I would have to try it. The list of ingredients just sounded so flavorful and delicious that I figured it would be really tasty for a "healthy dish." Don't get me wrong, I know there are plenty of good-for-you dishes that are super yummy, but I've also experienced my share of bland misses. This one was far from a miss! It was sooooo good! My hubby and I couldn't get enough! He kept saying, "This is so good. Man, this is good. You need to make this again!" And I have! It's a little heavy on the cilantro which is a major plus in my book, but if you only somewhat like cilantro or just tolerate it (like my guy), you may want to cut it back a little bit.

~Leah

 

Thai Quinoa Chicken

Recipe Type: Dinner or side

Author: Leah (from How Sweet It Is)

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 2

Ingredients

• 1/2 cup uncooked quinoa, rinsed


• 1 chicken breast, cooked and shredded


• 1/3 cup chopped carrots


• 1/3 cup shelled edamame


• 1/3 cup chopped green onions


• 1/4 cup chopped peanuts


• 1/4 cup freshly chopped cilantro


• 1 cup chicken broth (optional)


• Sauce


• 2 tablespoons sweet chili sauce


• 1 tablespoon rice vinegar


• 1 tablespoon canned coconut milk


• 1/2 tablespoon brown sugar


• 1 teaspoon creamy peanut butter (it mixes in easier if it's melted)


• 1 garlic clove


• 1/2 lime, juice


• 1/8 teaspoon ground ginger

Instructions

1. Prepare quinoa according to directions. This is where the optional chicken broth comes in. You can use water but I prefer to use the broth.


2. While quinoa is cooking, combine all of the sauce ingredients together in a bowl and whisk well to combine.


3. Once quinoa has absorbed all of the liquid, stir in the sauce and toss well to coat.


4. Add in chicken, carrots, edamame and green onions, stirring to combine. Taste and season with a little salt and pepper if needed. Toss in half of the peanuts and cilantro, then serve in a large bowl, topped with remaining peanuts and cilantro.

3.2.1230

 

Avocado Ranch Chicken Enchiladas

I promise you won't need Cinco de Mayo as a reason to make these awesome enchiladas. But if you are looking for a way to celebrate that won't require showing an ID, look no further. Plus, getting up the next morning will be a lot more pleasant.

I'll eat avocados in any way, shape, or form and they drew me to this recipe in the first place. The addition of the ranch dip is mine and happened quite by accident. Mostly because I was being distracted by a small child (or three)  in the grocery store and also because I apparently can't read. Anyway, all said and done I'm glad I bought veggie dip instead of sour cream because it was delicious.

Moral of the story? Ranch = Awesome.

And since grocery store mishaps are kind of a thing with me, I confess that I accidentally bought cheddar instead of jack cheese for the enchiladas in the picture above. Cheddar was good, but I definitely prefer the melty-ness of monteray jack.

Avocado Ranch Chicken Enchiladas

Author: Erin (adapted from The Novice Chef)

Prep time: 20 mins

Cook time: 20 mins

Total time: 40 mins

Serves: 5-6

Ingredients

• Sauce


• 1 T butter


• 4 oz. can green chilis, drained


• 2 garlic cloves, minced


• 1 T flour


• 1 cup chicken broth


• 1 tsp. cumin


• 1/4 tsp fresh ground pepper


• 1/4 cup chopped cilantro


• 1 cup medium salsa verde


• 1/2 cup sour cream based, ranch flavored veggie dip


• Enchiladas


• 3 c. chopped cooked chicken breasts (3-4 breasts)


• 2 c. shredded monteray jack cheese


• 1 small onion, chopped


• 3 avocados, peeled and chopped


• 8-10 flour tortillas

Instructions

1. Pre-heat oven to 375.


2. Melt butter in a pan over medium-high heat. Saute green chilis and garlic for 1 minute.


3. Sprinkle in flour and cook for 2 minutes, stirring constantly.


4. Whisk chicken broth, cumin, and pepper into pan. Allow mixture to come to a boil, then remove from heat.


5. Stir in cilantro, salsa verde, and ranch veggie dip.


6. In a separate bowl, gently toss together chopped chicken, onion, 1 cup of jack cheese, and avocado.


7. Grease a 9x13 pan and spread 3/4 cup of sauce in the bottom.


8. Divide chicken mixture between tortillas, roll, and place seam side down in pan.


9. Pour sauce over enchiladas and top with remaining cheese. Bake for 20 minutes or until bubbling. Serve immediately.

3.2.1230

One Skillet Balsamic Chicken and Pears

I love cooking with fruit. Maybe it's the sweet tooth I can't EVER seem to shake. But combining a little sweet with the savory is a personal favorite. My friends (ahem....Wendy and Leah!) joke that they always know exactly what I will order off a menu even before I open my mouth.  Let's just say they wouldn't be the least bit surprised (while chatting over the phone during the daily, dinner prep hour) to hear I'm making this recipe.

Another bonus here? It's a ONE SKILLET meal. Which means 3/4 of my kitchen isn't stacked around the sink when I'm done. It's adapted from a Good Housekeeping cookbook I reach for all the time. And stay tuned because I'm sure you'll see me refer to some of the other numerous winners I've pulled from it's pages.

I've used various combinations of apples, pears, dried cherries, dried cranberries, and raisins to make this. They are all good so feel free to use your favorite taste combo.

 

One Skillet Balsamic Chicken and Pears

Author: Erin (adapted from Good Housekeeping)

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4

Ingredients

• 2 t. vegetable oil


• 4 boneless, skinless chicken breasts


• 2 Bosc pears, cored and cut into thin wedges


• 1 c. chicken broth


• 3 T balsamic vinegar


• 2 t. cornstarch


• 1 1/2 t. sugar


• 1/4 c. dried cherries

Instructions

1. Heat 1 t. vegetable oil in a non-stick skillet over medium-high heat. Add chicken and cook through, turning once, until golden brown in color. Remove to a plate and tent with foil to keep warm.


2. Heat remaining 1 t. of oil in same skillet, add pears, and cook till softened and golden brown.


3. In a liquid measuring cup, measure out 1 c. of chicken broth. Add vinegar, cornstarch, and sugar and mix well with a fork.


4. Add broth mixture and dried fruit to pears in skillet. Heat to boiling while stirring constantly, then boil 1 minute till thickened.


5. Return chicken to skillet, coat in sauce, and heat through. Serve.

Notes

I will often use a thin sliced chicken breast for this recipe if I happen to find them. It just makes the cooking that much faster. If your chicken breasts are on the thick side, I would recommend pounding them a little thinner to reduce cooking time.

3.2.1226

Chipotle Chicken Chopped Salad

It was a drizzly 50 degrees here in Chicago today. For February this is heaven sent....even more so if you have children positively climbing the walls by this time of year. Before I knew it this afternoon, our garage appeared to have hurled every child oriented object out onto the driveway. Of course reuniting with these items entertains them for approximately 5 minutes. Then it's time to take the show on the road...or around the cul de sac in our case.



Today's stroll was special. My little guy just recently flipped the switch in terms of transportation. In otherwords, crawling is out. A stiff-legged, dead-armed stagger is definitely in. And I'll mark this day down as his first "walk." He's mastered the smooth terrain of the wood floors in our house, so the sidewalk was a new adventure all together. He actually stopped at the first few cracks, put his hands down, and lifted his legs over them one at a time. It was about as cute as cute gets, with him all zipped up in his little Hanna Andersson Teletubbie outerwear. Oh it's the little things!

So now onto salad! When you are SO ready for spring, is it possible to be "over" that cold weather need for comfort food? I made this salad (a family favorite) pretty recently on freezing cold January day. Maybe I was just longing for warmth and dinners by daylight on the patio, but it just sounded so good. I was not disappointed. I hope you'll find it a little something to tide you over too.

~Erin

 

 

Chipotle Chicken Chopped Salad

Author: Erin (adapted from Cooking Light)

Prep time: 15 mins

Total time: 15 mins

Serves: 4

Ingredients

• Dressing


• 1/3 cup chopped fresh cilantro


• 2/3 cup light sour cream


• 1 tablespoon minced chipotle chile, canned in adobo sauce


• 1 teaspoon ground cumin


• 1 teaspoon chili powder


• 4 teaspoons fresh lime juice


• 1/4 teaspoon salt


• Salad


• 4 cups shredded romaine lettuce


• 2 cups cooked chicken breasts (about 2 breasts), chopped


• 1 cup cherry tomatoes, halved


• 1/2 cup diced avocado


• 1/3 cup sliced red onion


• 1 can black beans, rinsed and drained


• 1 can whole-kernel corn, rinsed and drained


• 1/2 cup shredded cheese (my addition...I prefer cheddar)

Instructions

1. Mix together dressing ingredients well.


2. Toss dressing with salad ingredients in a large bowl.


3. Serve immediately.

Notes

You'll most likely find chipotle chile in adobo sauce in the International aisle at the grocery store. The only brand I have found comes in a (relatively) small can. Thank goodness, because you never need a lot for most recipes I've used them in. For a spicier salad dressing, add a teaspoon of the adobo sauce in addition to the minced chile.

3.2.1226

 

Thai Chicken Wrap

Erik and I both love Thai food but unfortunately our taste for all things good and spicy has suffered a bit since having kids. Once in a blue moon I'll make something that I know will appeal to our heat-loving taste buds and make something different for the kids, but let's face it, even those of us who don't work stay at home "conduct hands-on field research in the area of early child development" (thank you S.K. on Mamapedia) sometimes don't have the time to make one decent meal a night, let alone a separate one for the kiddos.

So I was thrilled when I came across this recipe and we all loved it. I'm not quite sure where I found it originally, but I did trace it back to Better Homes and Gardens online. The only place the "spice" comes from is the fresh ginger (and please use fresh ginger!) so it's completely delicious and not hot. I love to make extra peanut sauce and use it as a dip for baked chicken tenders...or just eat with a spoon. :)

If you've never had Thai food and/or are not sure about it, this recipe is a great place to start -- it's easy and a fairly mild introduction into the cuisine.

~Leah

Thai Chicken Wraps

Recipe Type: Dinner

Author: Leah (adapted from Better Homes and Gardens)

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 4

Ingredients

• 6 8- to 10-inch plain, red, and/or green flour tortillas


• 3/4 pound skinless, boneless chicken breast strips for stir-frying


• 1/2 tsp garlic salt


• 1/4 to 1/2 tsp pepper


• 1 Tbsp cooking oil


• 4 cups broccoli slaw


• 1/2 medium red onion, cut into thin wedges


• 1 tsp grated fresh ginger


• Peanut Sauce


• 1/4 c sugar


• 1/4 c creamy peanut butter


• 3 Tbsp water


• 2 Tbsp cooking oil


• 1 tsp bottled minced garlic

Instructions

1. In a small saucepan combine all of the ingredients for the peanut sauce. Heat until the sugar is dissolved, stirring frequently. Makes about 2/3 cup.


2. In a small bowl combine garlic salt and pepper. Add chicken; toss to coat.


3. In a large skillet heat oil over medium-high heat; cook seasoned chicken until no longer pink. Remove from skillet; keep warm.


4. Wrap tortillas in foil and heat in 350 degree oven while you cook the chicken and vegetables


5. Add broccoli, onion, and ginger to skillet. Cook and stir for 2-3 minutes or til vegetables are crisp-tender. (I usually cook them a little longer but only to make it a bit more palatable for the kids...I like mine pretty crunchy otherwise.)


6. To assemble, spread each warmed tortilla with about 1 Tbsp Peanut Sauce. Top with chicken strips and vegetable mixture. Serve immediately with remaining sauce.

3.2.1226

 

Baked Chicken Meatballs

I have always reluctantly reached for the ground turkey as a substitute for beef. While I have enjoyed a doctored up turkey burger on occasion, I find turkey can be just a little on the bland side.....in my humble opinion of course! Ever since experimenting with a ground chicken burger recently, I am a total convert. It's ironic though, as I generally struggle to get excited over anything involving the ever-popular boneless skinless chicken breast.

But all ground up? And just begging to be mixed with a bunch of flavorful, moisture inducing ingredients? Chicken rocks.

This recipe is adapted from one of my favorite food blogs, Smitten Kitchen. (If you are unfamiliar, I encourage you to check it out. I could spend HOURS browsing and drooling). It uses a panade, or a mixture of milk and bread, to create an awesome, moist meatball. And one that's not screaming for a plate of pasta....I think. Maybe I take that back since these would be delicious along side mud. Most times I serve them with some mashed potatoes and veggies, instead of going the spaghetti route. They would also make a great little appetizer. The choice is yours.....you'll love them any way.

~Erin

Baked Chicken Meatballs

Author: Erin (adapted from Smitten Kitchen)

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Ingredients

• 1 cup torn up bits of italian bread


• 1/3 cup milk


• 3 oz. bacon, chopped


• 1 small onion, finely chopped


• 1 garlic clove, minced


• 1 T extra virgin olive oil


• 1 egg, lightly beaten


• 1 lb. ground chicken


• 2 T tomato paste


• 3 T parsley, finely chopped

Instructions

1. Pre-heat oven to 400 degrees, and move rack to upper 1/3 of oven.


2. Soak bread bits in milk until softened.


3. Cook bacon in a skillet until crisp. Remove bacon and drain on paper towels, reserving 1 T. bacon fat in pan.


4. Cook onion in skillet until softened, adding 1/2 t. salt and 1/2 t. pepper. Add garlic and cook for an additional minute. Remove from heat and cool slightly.


5. Squeeze excess milk from bread, and discard milk.


6. In a large bowl, combine chicken, egg, bacon mixture, bread, 1 T tomato paste, and parsley. Mix together gently, ideally with your hands.


7. Form 12 meatballs and place in a 9x13 pan.


8. Mix together remaining 1 T tomato paste and 1 T olive oil. Brush mixture on to tops of meatballs.


9. Bake in upper 1/3 of the oven for 15-20 minutes, until just cooked through.

3.2.1226

 

Buffalo Chicken Mac N Cheese

Allow me to introduce you to the absolute BEST macaroni and cheese you will ever make. Its a bold statement I know, but so true! The recipe looks complicated- it's not. The recipe sounds spicy- it is. No worries though, see the notes section of the recipe for ways to lower the heat factor.

Each week I do my best to plan out dinners ahead of time for Monday-Thursday. I get bored with the same old things so I tend to make at least 2 or 3 new recipes every week. The Food Network magazine is one of my favorite sources for the new ideas. This recipe came from an issue a few years ago. My husband Jason loves buffalo wings so I thought I'd give it a try. After a few modifications I pulled a very yummy looking dish out of the oven and am happy to say we were not disappointed! It was/is awesome, awesome, awesome. I still have it on my dinner menu rotation and think it would be GREAT to take to a potluck.

~Wendy

Buffalo Chicken Mac N Cheese

Recipe Type: Dinner

Author: Wendy

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 8

Ingredients

• 7 Tbsp Butter, more for buttering the dish


• 1 lb elbow macaroni


• 1 small onion, finely chopped


• 2 stalks celery, finely chopped


• 1 can white chicken- shredded or chopped


• 1/2 cup hot sauce


• 2 Tbsp all-purpose flour


• 2 tsp dry mustard


• 1 c. milk (preferably at least 2%)


• 1 1/2 c. half and half


• 1 lb sharp cheddar cheese, cut into small cubes


• 2 c. pepper jack cheese, shredded


• 2/3 c. sour cream


• 1 c. panko (regular breadcrumbs will work too)


• 1/2 c. crumbled blue cheese


• 2 Tbsp parsley (fresh preferred but not required)

Instructions

1. Preheat the oven to 350 degrees and butter a 9 x 13 inch baking dish.


2. Bring a large pot of water to a boil, add a pinch of salt and pasta and cook until al dente, about 7-8 minutes


3. Melt 3 Tbsp of butter in a large skillet over medium heat, add the onion and celery and cook until its soft, about 5 minutes. Stir in the chicken and cook for another 2-3 minutes. Add hot sauce and simmer until thickened, about another 1-2 minutes.


4. Melt 2 Tbsp butter in a saucepan over medium heat. Stir in the flour and mustard until smooth. Whisk in the milk and half & half- stir until thickened, about 2 minutes. Whisk in the cheddar and pepper jack cheeses. Add in the sour cream and whisk until smooth.


5. Spread half of the macaroni in the prepared baking dish, top with the chicken mixture and then the remaining macaroni. Pour the cheese sauce evenly over the top.


6. Put the remaining 2 Tbsp butter in a medium microwavable bowl- microwave until melted. Stir in the panko (or breadcrumbs), blue cheese and parsley. Sprinkle over the macaroni and bake until bubbling and slightly browned on top, about 30-40 minutes.


7. Let rest for a few minutes before serving.

Notes

You can add more or less hot sauce depending on your love of spicy foods. I have also substituted colby-jack or more cheddar cheese in place of the pepper jack to cut down the spice.

If your kids wont like the chicken, cut the chicken mixture part of the recipe in half. When you spread the chicken on top of the macaroni, only cover half the dish, leaving the other half plain macaroni and cheese.

3.1.09

 

Cilantro Lime Pesto

I'm starting a new recipe category...Stuff I Could Eat With A Spoon. Or maybe it's a new Pinterest board? This pesto might be the first pin. It's amazing. And this coming from a girl who could really do without cilantro. I don't HATE it anymore, but stray leaves in my salsa are no bueno. And this green deliciousness is just about 75% full of the stuff. The Food Network recipe I have adapted from uses it as a pasta sauce. It sounds awesome, but I confess I have not tried it. Instead, I followed the lead of this blogger and made some of the best chicken tacos I have ever eaten. My husband and I fought over the last of it the next day and spread it on turkey sandwiches. I'm currently imaging it mixed into some Greek yogurt as a veggie dip, or in an omlet with fresh tomatoes. Oh, the possibilities!

 

Cilantro Lime Pesto

Author: Erin

Ingredients

• 1 cup fresh cilantro leaves, stems excluded


• 2 1/2 T olive oil


• 2 T sliced, toasted almonds


• 3 T minced garlic


• 2 t. lime juice


• 1/2 cup shredded asiago


• 1 t. salt


• 1/4 cup chicken broth

Instructions

1. Blend all ingredients in blender for 2 minutes.


2. Serve tossed with cooked chicken for tacos (plus extra for drizzling).

Notes

Just to let you know, I decreased the amount of salt called for in the original recipe. I felt like my first go round with the full 1 1/2 t. was just way to salty. My advice is to start with the 1 t. (or even less if you are salt sensitive) and add more as needed. It's also very garlicky! If you love it like I do, this won't be a problem. :)

3.1.09

 

Crock Pot Barbeque Pulled Chicken

I could go on and on about a crock pot. Does using the term crock pot age me? Or is “slow cooker” just way more glamorous sounding? Whatever you call it, these babies are heaven sent. I feel SO in control of my life on the days when dinner is prepared by noon. And instead of inwardly groaning at about 4:30 when I should be in the kitchen starting dinner, kiddos and I stay out to play just a little bit longer.

This chicken has an awesome smoky flavor and a little bit of kick...not really the sweet and tangy flavors you expect from something called barbeque. The sauce goes together pretty quick and is a little more complex than something you’d get out of a bottle. This has been a big hit at family get-togethers when served with some sour cream, red onion, and jalapeno slices.

 

Crock Pot Barbeque Pulled Chicken

Author: Erin (adapted from Eatingwell.com)

Ingredients

• 1 8 oz can tomato sauce


• 1 4 oz can chopped green chiles, drained


• 3 T cider vinegar


• 2 T honey


• 1 T smoked paprika


• 1 T tomato paste


• 1 T Worcestershire sauce


• 2 t. dry mustard


• 1 t. ground chipotle chile


• 1/2 t. salt


• 2 1/2 lbs. boneless, skinless chicken thighs, trimmed of fat


• 1 small onion, finely chopped


• 2 cloves garlic, minced

Instructions

1. Whisk together first 10 ingredients.


2. Pour over chicken, onion, and garlic in crock pot.


3. Cook on low for 5 hours.


4. Shred chicken with a couple of forks right in the crock pot. It may look like a lot of liquid after cooking, but it incorporates nicely into the shredded meat.


5. Serve on rolls with sour cream, red onions, and jalepeno slices.

Notes

I have also made this dish using chicken breasts instead of thighs. It's leaner and just as good in my opinion. My recommendation if you make this substitution is to watch your cooking time. Breasts don't take as long to cook and can start to dry out pretty fast. I would start checking it at about 3-4 hours.

3.1.09

Greek Chopped Salad

Nothing makes me feel like I’ve done something good for myself like eating a salad. But the fact is, nothing beats one that someone else has prepared and placed in front of me, as a good salad can be somewhat labor intensive to put together. For me to fit one in as a weeknight meal is really saying something....it HAS to taste awesome. I actually chopped the vegetables in preparation for this post with my 11 month old standing on my feet. No kitchen gadget or utensil I handed down to him was going to buy me the 10 more minutes I needed to get dinner on the table. You know what? It was worth it.

One of my go-to’s is the Greek chopped salad from Eatingwell.com. I was first drawn to this recipe because a chopped salad just rocks. I love getting a little of everything in each bite. And after making this for the first time, I had to credit it for two things:

1. I had no idea that I DO like feta cheese. I think I figured crumbly cheese = bad cheese. Because I can say with certainty that I DO NOT like blue cheese.

2. Making your own salad dressing is absolutely no big deal and completely worth it.

I find that I can adapt this salad pretty easily for my kids too. They are at that stage where everything tastes better separated into the little compartments of a divided plate. So before tossing everything together with dressing, I set aside some chicken, tomatoes, and cucumbers and then (usually) everyone is happy. Enjoy!

 

 

Greek Chopped Salad

Author: Erin

Prep time: 25 mins

Total time: 25 mins

Serves: 4

Ingredients

• 1/3 cup red-wine vinegar


• 2 T extra-virgin olive oil


• 1 t. dried oregano


• 1 t. garlic powder


• 1/4 t. salt


• 1/4 t. pepper


• 6 cups chopped romaine lettuce


• 2 1/2 cups chopped cooked chicken


• 2 medium tomatoes, chopped


• 1 medium cucumber, chopped


• 1/2 cup finely chopped red onion


• 1/2 cup sliced black olives


• 1/2 cup crumbled feta cheese

Instructions

1. Whisk first 6 ingredients together for dressing.


2. Pour over remaining ingredients and toss.

Notes

Regular black olives are great, but using a kalamata olive is a real treat. Does anyone else feel that way? :)

3.1.09