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Meat Main Dish
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by
Miranda
on
10:59 PM
Oh man I was craving an awesome Mexican meal since we came back from Thailand so I tried my friend Megan's recipe for these chicken burritos and they totally hit the spot, they are so good! Great way to use leftover rice or chicken. These would be even easier if I cooked my chicken a few hours before or in the crockpot but we had this with homemade salsa and black beans. Delicious.
Shredded Chicken Burritos
3 chicken breasts
3/4 c. uncooked rice
2 small onions, chopped
1/2 green pepper, choppped
1/2 yellow or red pepper, chopped
5 garlic cloves
3 T. butter
1/2 c. water
1/2 block (1 t.) chicken bullion
1 t. cumin
2 t. chili powder
1/4 t. salt
1/4 t. pepper
1/2 t. oregano
6 10 inch flour tortillas
1/2 block any cheese, shredded
Toppings: cilantro, sour cream, salsa
Boil 1 1/2-2 c. water and cook the rice.
In a skillet, melt 1 T. butter. Season the chicken breasts with salt and pepper, and saute, whole, in the skillet. Once finished, remove to a plate. When cooled, shred the chicken using two forks to pull it apart.
Add 1 T. butter to the same skillet. Add onions, peppers, and garlic. Saute until soft. Add the cooked rice and stir to combine. Add water, chicken buillion, cumin, chili powder, salt, pepper and oregano. Stir to combine and cook until water is absorbed. Add the shredded chicken and stir to combine, coating chicken with seasonings. Remove from heat.
Spoon a heaping 1/2 c. into each tortilla. Top with 2-3 T. cheese. Fold both ends over, then roll the burrito up. Place on a butter grill or skillet and grill until brown and golden on each side. (If you'd rather, you can bake them in the oven for a few minutes, or pop them into the microwave to get a more "taco bell" like feel to the tortilla. :)) Top with whatever you want!
Filed under
Meat Main Dish
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by
Miranda
on
3:53 AM
I started making this when Phin was a baby. My sister and sis in law both love this too. It reminds me of life together with them. It's a great standby for family dinner AND Asians LOVE this!!! It's an easy meal to please people coming over when you live where I do!
Honey Curry Chicken
1-2 pounds of boneless, skinless chicken breasts
1/3 cup butter, melted
1/3 cup honey
2 Tablespoons yellow mustard
1 teaspoon salt
1 teaspoon curry powder
Preheat oven to 350 degrees.
In a shallow baking dish, arrange chicken pieces. In a separate bowl, combine butter, honey, mustard, salt and curry powder. Pour over chicken pieces and bake 30 minutes, or until chicken is done. Baste several times during cooking.
Serve over hot rice.
The sauce on this chicken is SO good. I usually double the sauce to make sure I have plenty for pouring over the rice or broccoli.
Filed under
Meat Main Dish
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by
Miranda
on
3:20 AM
I got this recipe from a good friend. I've tried a few chicken tender recipes and I keep going back to this one. I am sure this would work for nuggets too but I always love tenders.
Marinate your chicken breast/tender pieces in 1 cup of buttermilk and 1 egg (anywhere between 1 hour and overnight). I like to use the big chicken breasts and cut them up. That way they’re still pretty thick and don’t get dried out while frying.
Dry Coating:
1c. Flour
1c. Dry bread crumbs
2tsp garlic powder
1tsp salt
1tsp Emeril’s original essence (or another seasoning you like - cajun, etc.)
1tsp paprika
1/2 tsp black pepper
Dump ingredients for coating in plastic bag and mix. Add chicken pieces and coat. (I double-dip them, return them to the buttermilk mixture and then back in the dry coating. It makes them so crispy and the coating stays on while you fry them.)
Fry chicken in about a 1/2 c. of oil in a flat-bottomed skillet until golden brown. Drain on paper towels.
Enjoy!
I found this recipe from a family's blog that lives in Spain. The Basque area of Spain has really rich culture and unique food/cooking. We love this dish. It has an interesting blend of flavors and if you haven't tried chorizo - you must! When we have this, we love to talk about the area and how amazing different people and foods from those people are.
Spanish Paella:
in a paella pan (or a large shallow saucepan that can go stove-top as well as oven) fry the following in a bit of olive oil:
three boneless, skinless chicken breasts, cut into thirds, salted and peppered and browned just slightly. (take out of pan and set aside)
one diced red pepper - - sauteed until just soft (take out of pan and set aside)
1/2 link of Spanish chorizo (I buy the kind that can be found in any grocery store but the more authentic the better), cut into rounds and just barely browned (take out of pan and set aside)
in the same pan, add:
1/4 c. olive oil
one can of diced tomatoes
2c. fresh or frozen green beans (preferably flat) cut into 2 inch strips (I always used frozen cut up green beans)
a couple of sprigs of fresh rosemary
a few cloves of garlic, diced
a teaspoon or so of salt
cook this up for about five minutes and add:
1.5 c. short grain rice (again, sushi rice is short grain if you can find that kind instead of just "short grain")
the set aside peppers
the set aside chorizo
with a wooden spoon, smooth the top of the rice mixture and press the chicken pieces into it. pour 3 c. boiling chicken broth over the top. do not stir. cook on medium heat for about 15 minutes, and then place into a preheated 350 degree oven for another 15 minutes. cover with a clean dishtowel and let sit for 10 minutes. serve it up with lemon wedges, a crusty baguette, and a nice Spanish salad (it's easy - - lettuce, tomato wedges, sweet onion wedges and green olives - - dressed with extra virgin olive oil, vinegar, and salt.)
This recipe came about from one of my recipe swapping sessions with a close friend, Larissa. I've slightly changed a few things. She's a great cook and always has good ideas for me. I love knowing she's making things like this to love and serve her sweet family.
Chicken Oriental
4-6 Chicken Breasts
1 tbsp asian chile oil (or more if needed)
3 cloves garlic chopped or 3 tsp already chopped garlic
1/2 onion, chopped
1/2 c. brown sugar
3 tbsp soy sauce
1/2-1 c. chicken broth
Put the chile oil in the bottom of a slow cooker until the bottom is covered, but not too much. Add the chicken, still frozen, sprinkle the garlic, onion and brown sugar on top and add the soy sauce next. If I have time I have cubed up the chicken before throwing it in the crockpot as well. Add chicken broth over everything, this will make a little more sauce from the dish to go over rice. Cook on high, about 2-3 hours and removed chicken and chop into chunks or cubes then add back to the crockpot and cook another 30 minutes to an hour. Serve with yummy brown rice and stir fried broccoli.
Yummy Brown Rice
Make your brown rice like you would from the package but add a few Tb of butter and use chicken broth instead of water. I often add salt and pepper to the broth while it's getting to a boil. This makes great brown rice with lots of flavor. Soaking brown rice the morning before you eat it that evening helps your body break down the nutrients better, it cooks faster too.
Easy Stir Fried Broccoli
Cut up broccoli into florets or small pieces. Throw it in a wok or saute pan with a few Tb of water or chicken broth over it and let that evaporate as your stir. Add chopped garlic, a little sugar and soy sauce to taste and saute until soft and done.
Filed under
Meat Main Dish
,
by
Miranda
on
1:18 PM
1 lb. of chicken breast or pork tenderloin, cut into strips
1 T. Lime juice
1 garlic clove, minced
1/2 t. oregano
1/2 t. cumin
1/2 t. coriander
1/2 t. salt
pinch of cayenne pepper
2 T. olive oil
1/2 onion, sliced
1 green pepper, sliced
flour tortialls
topppings
Toss meat with the first 7 ingredients and marinate 15 minutes or longer. Heat 1 T. oil in a skillet and cook until meat is done. Remove and keep warm. Add remaining oil and cook onion and green pepper until crisp-tender. Spoon mixture into tortialls and serve with desired toppings.
Can go great with the homemade tortilla recipe complete with pics found HERE.
