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Monday, March 29, 2010

Chicken Enchilada Casserole


Bite this, Cheese Lovers!
Dinner tonight - Fast and Easy! 


Lucious, tasty, cheesy goodness!



The Players!



Finely chop the deli-roasted chicken (I used the white meat).


Puree the green chilies.



Pour into a large sauce pan, add can of cream of chicken soup, heat until hot.  Remove from heat and whisk in the sour cream.  (If using green enchilada sauce add soup and heat the same way). 



Spray casserole dish with cooking spray.  Pour a little sauce into the bottom of the casserole 



Begin the layering by putting torn corn tortillas on top of sauce, 



Top with more sauce,



Sprinkle with chicken mixture



Repeat until last layer tortillas on top with sauce and remaining one cup of shredded cheddar cheese.


Bake in a pre-heated 375 degree oven for 30 minutes or until nice and bubbly. 



Fast and easy comfort food at it's best.



Just one more bite,  for you kids!

Happy Easting!



The Recipe:


Chicken Enchilada Casserole

2 cups deli-roasted chicken pulled from bone and finely chopped
1 can Healthy Request Cream of Chicken soup
32 ounce can of whole green chilies (or 3 cans of green enchilada sauce)
1 cup sour cream
12 corn tortillas, torn
2 cups cheddar cheese, grated
¼ teaspoon garlic powder
¼ teaspoon red chili powder
½ teaspoon cumin
salt and pepper to taste

Finely chop chicken and put into a bowl.  Add in all the seasonings along with 1 cup of the grated cheddar cheese.

Puree the whole chilies in a blender, then put into a large sauce pan with the can of cream of chicken soup.  Blend and heat until hot.  Remove from heat and whisk in the sour cream (if using green enchilada sauce just add in the soup and heat the same way).

Spray a deep 8” (I used round) casserole dish with cooking spray.   Add a little sauce in the bottom of casserole and begin to layer.  Sauce, torn tortillas to cover surface of dish, chicken mixture and repeat until last layer tortillas on top with sauce and remaining one cup of shredded cheddar cheese.

Bake in a pre-heated 375 degree oven for 30 minutes or until nice and bubbly. 

Happy Eating!

Saturday, March 27, 2010

Friday Night Burgers


Blue Cheese Stuffed Turkey Burger!


Look how juicy, don't you just want a bite of this?

Friday, March 26, 2010

Chicken Chile Rellenos


Hot Stuff!


 In every bite you will receive a burst of flavor from this spicy pepper stuffed with chicken and cheese along with a wonderful crunch that panko crumbs are famous.  These chile rellenos are fantastic. 


The Players!



Place Anaheim peppers on a non-stick baking pan and broil,
 turning occasionally until charred on all sides.  


Transfer peppers to a zip lock bag and set aside to cool.


Heat 1 tablespoon olive oil in skillet over medium heat and sauté onion until soft. 
Meanwhile,  chop chicken and season with ½ teaspoon cumin and ½ teaspoon 
of my house seasoning (or any kind of spicy seasoning salt).  
When onion is soft add chicken and cook until done (3-5 minutes) constantly stirring.  



Remove chicken, cool and then again chop the chicken finely.  


Add 1 cup of cheese to the chicken to form the stuffing.


Now peel and seed the peppers.



On a non-stick baking sheet stuff the peppers with chicken mixture and secure with toothpicks.  Combine egg, egg white and mustard in bowl, whisk until smooth.  
Place panko crumbs on a flat surface and add salt and freshly ground pepper.  




Now dredge each stuffed pepper into egg first then into the panko crumbs.  
Sprinkle remaining crumbs over top.  Place in a 400 degree oven for 15 minutes.  
Then turn each pepper over and continue to bake for an additional 8 minutes.  



Puree Rotel tomatoes in food processor, add the can finely chopped tomatoes 
and pulse so that you leave some texture to the sauce.  



Now melt 1-tablespoon butter in saucepan, add flour to make a roux.  
Cook for approximately 4 minutes.  



Then begin to add tomato mixture and whisk as adding so that a lump free sauce forms.  
Cook sauce over low heat for about 10 minutes.


Put under broiler to brown the top  a little more. 
 Then remove and plate.


To serve, place a pepper on the plate and add sauce around the pepper and a little on top with a little sprinkle of cheese.


Just one great bite after another!

Happy eating!



The Recipe:

Chicken Chile Rellenos

1/3 lb boneless, skinless chicken breast, chopped
3 Anaheim chilies
½  teaspoon cumin
½ teaspoon house seasoning
¼ cup finely chopped onion
1 tablespoon olive oil
1 cup grated Monterrey jack and cheddar cheese mix
1 large egg and 1 large egg white
1 teaspoon Dijon mustard
1 cup panko crumbs
1 can Rotel tomatoes
1 can finely diced tomatoes, drained
1 tablespoon butter
2 tablespoons flour

Preheat the broiler.  Place Anaheim peppers on a non-stick baking pan and broil, turning occasionally until charred on all sides.  Transfer peppers to a zip lock bag and set aside to cool.

Heat 1 tablespoon olive oil in skillet over medium heat and sauté onion until soft. 
Meanwhile,  chop chicken and season with ½ teaspoon cumin and ½ teaspoon of my house seasoning.  When onion is soft add chicken and cook until done (3-5 minutes) constantly stirring.  Remove chicken, cool and then again chop the chicken finely.  Add 1 cup of cheese to the chicken to form the stuffing.

Now peel and seed the peppers.  On a non-stick baking sheet stuff the peppers with chicken mixture and secure with toothpicks.  Combine egg, egg white and mustard in bowl, whisk until smooth.  Place panko crumbs on a flat surface and add salt and freshly ground pepper.  Now dredge each stuffed pepper into egg first then into the panko crumbs.  Sprinkle remaining crumbs over top.

Place in a 400 degree oven for 15 minutes.  Then turn each pepper over and continue to bake for an additional 8 minutes.  Put under broiler to brown the top  a little more. 

Puree Rotel tomatoes in food processor, add the can finely chopped tomatoes and pulse so that you leave some texture to the sauce.   Now melt 1-tablespoon butter in saucepan, add flour to make a roux.  Cook for approximately 4 minutes.  Then begin to add tomato mixture and whisk as adding so that a lump free sauce forms.  Cook sauce over low heat for about 10 minutes.

To serve, place a pepper on the plate and add sauce around the pepper and a little on top with a little sprinkle of cheese.

Happy Eating!

Note:  For a milder alternative use canned whole green chiles instead (and skip the roasting).


Saturday, March 20, 2010

Green Chile Mushroom Turkey Burgers with Chipotle Mayonnaise



Fabulous Turkey Burgers - Really!









When I was growing up we had hamburgers every Friday night.  
It was a fast and easy meal for my mom to make for a family of seven. 
So I have continued our family tradition for Friday night burgers.



In an effort to have a healthier diet we do not always have beef hamburgers.  I know that turkey does not sound very appetizing but it is very low fat.  Turkey just needs flavor and moisture. So the green chilies and house seasoning are for the flavor and the mushrooms add the moisture to the burgers.  The chipotle mayonaisse gives it the final layer of flavor (It's smoky, sweet with a little heat) - It's fabulous!

This burger was the most moist, tasty turkey burger I have ever eaten.  


The Burger Players!



In a large bowl mix 1.25 pounds of ground turkey, 1 cup finely chopped mushroom, 4 ounce can chopped green chilies drained, 1 teaspoon my house seasoning. 
(Yes, my house seasoning.  If you want to try it, write me a comment.   
Leave me your email and I will send you a sample).



Combine all ingredients throughly.



Form into four burgers about 1/2 inch thick. 
(I froze 2 burgers for next time).



Spray skillet with cooking spray and heat over meduim heat.  
Add burgers and cook for 4 minutes on the first side.  



Flip and cook for 6 minutes on the othter side.  
Add Monterrey Jack cheese, cover and cook for an additional 2 minutes.  



Chipotle salsa and Mayo!
Even though they misspelled the word!  Chipolte.



Mix 1/3 cup mayo with 1 1/2 tablespoon of chipotle salsa.
(If your not a mayonaisse fan, use sour cream or yogurt).



Combine mayo mixture and set in refrigerator until ready to assemble burger.


Yummmmm.  See how moist this is, it just melts in your mouth.  
This has a little heat to it but it will not burn like raw peppers, it's a good smoky heat.  
The taste is just unbelievable.  Try it even if your not a turkey fan, try it on a beef burger.  
It's even great to dip for your fries!


Happy Eating!


The Recipe:

Green Chili Mushroom Turkey Burgers
With Chipotle Mayonnaise


1 cup sliced white mushroom, finely chopped
1.25 lbs ground turkey breast
4 ounce can of chopped green chilies
1 teaspoon my house seasoning salt
Salt and freshly ground pepper to taste

In a large bowl mix 1.25 pounds of ground turkey, 1 cup finely chopped mushroom, 4 ounce can chopped green chilies drained, 1 teaspoon house seasoning.   Form into four burgers.

Cook in a skillet sprayed with cooking spray over a medium low heat for 4 minutes on the first side and 6 minutes on second side.  Then add Monterrey Jack cheese, cover and cook for 2 minutes.  Then assemble with chilpotle mayo (recipe follows) on each side of the bun with a slice of tomato and lettuce.


Happy Eating!


Chipotle Mayonnaise

1/3 cup of mayonnaise
1 ½ tablespoon of chipotle salsa

In a small bowl mix above ingredients, keep cold until ready to assemble burgers.



Friday, March 19, 2010

Blue Cheese Stuffed Chicken with Buffalo Sauce







Bite This!



You can't see the blue cheese but it's there, in every single bite.  
The blue cheese just melts right into the chicken.  Yummmmmmm!



The Players!



Ok, this step is not for the squeamish!  
Use gloves if you are.   Now get it done! 
 Insert your knife into the thick end of the chicken breast and make a slit.  
Keep cutting making a pocket for the cheese.


See, there's the pocket.



Combine ¼ cup of crumbled blue cheese, ½ tablespoon reduced-fat sour cream, 
½ teaspoon lemon juice, freshly ground pepper in a small bowl.  
Mix it well to combine all the ingredients.



Let's get messy!  Stuff it baby, anyway you can, just get it in there.



You will need three shallow dishes for the next step.
Place flour in first dish.  
Combine milk and egg in the second dish, stirring well to incorporate.  
Place panko in the third dish.  



Working with 1 chicken breast at a time, dredge chicken in flour,



 Then dip into egg mixture, 



Dredge in panko.  Now your ready to go.  



Heat a large ovenproof skillet over medium-high heat.  
Add 1 tablespoon of butter to pan;swirl until butter melts.  Place the chicken in pan



Cook for 4 minutes or until browned then turn chicken over, just once,  make sure it is this brown. 



Place skillet in oven. Bake at 375 degrees for 20 minutes or until done.



Finely chop roasted red bell peppers. 



Combine remaining 1 teaspoon butter, red bell pepper, water, garlic and Worcestershire sauce in a small sauce pan over medium heat.  Bring to a simmer for 3 minutes.  Remove from heat and stir in hot sauce, add more if you want it hotter. 



Here it is, fresh out of the oven, I like mine without the buffalo sauce!



One Bite after another.


Happy Eating!


The Recipe:

Blue Cheese Stuffed Chicken with Buffalo Sauce


¼ cup of crumbled blue cheese
½ tablespoon reduced-fat sour cream
½ teaspoon lemon juice
Freshly ground pepper
2 skinless, boneless chicken breast halves
¼ cup all purpose flour
1 ½ tablespoons of 2% reduced-fat milk
1 large egg lightly beaten
1 cup panko breadcrumbs
1 tablespoon plus 1 teaspoon of butter, divided
3 tablespoons finely chopped bottled roasted red bell peppers
1 teaspoon water
½ teaspoon Worcestershire sauce
1 teaspoon minced garlic 3 shakes of Tabasco sauce

Preheat oven to 375 degrees.

Combine ¼ cup of crumbled blue cheese, ½ tablespoon reduced-fat sour cream, ½ teaspoon lemon juice, freshly ground pepper in a small bowl.  Cut a horizontal slit  through thickest portion of each chicken breast to form a pocket.  Be sure not to poke through to the outside.  Stuff cheese mixture evenly into pockets.

You will need three shallow dishes for the next step.
Place flour in first dish.  Combine milk and egg in the second dish, stirring well to incorporate.  Place panko in the third dish.  Working with 1 chicken breast at a time, dredge chicken in flour, then dip into egg mixture, dredge in panko.

Heat a large ovenproof skillet over medium-high heat.  Add 1 tablespoon of butter to pan; swirl until butter melts.  Arrange chicken in pan; cook for 4 minutes or until browned.  Turn chicken over; place skillet in oven.  Bake at 350 degrees for 20 minutes or until done.

While chicken is baking, combine remaining 1 teaspoon butter, red bell pepper, water, garlic and Worcestershire sauce in a small sauce pan over medium heat.  Bring to a simmer for 3 minutes.  Remove from heat and stir in hot sauce, add more if you want it hotter.  Serve with the chicken.


Happy Eating!


 Adapted from Cooking Light








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