Category Archives: Chicken

Dr. M.’s Wicked Good Chicken Enchiladas with Jalapeno Cream Sauce

This recipe is a time-consuming but well worth the work!!  You will need to marinate the chicken overnight.

Chicken Filling:

Rub 3 half chicken breasts with:

1/2 teaspoon coarse salt

1 teaspoon cumin

1 teaspoon minced garlic

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon red chile powder

1 teaspoon jalapeno or chipotle powder

1 tablespoon olive oil

add 1/2 cup of beer and marinate over night

Grill the chicken breasts, then shred by hand when cool.

Caramelize one lager onion chopped and set aside.

Jalapeno Cream Sauce:

1 stick butter

1 small onion, chopped

2 jalapenos, minced- remove ribs and seeds if you do not want the heat

1 can chopped green chiles (Ortega or Old el Paso)

1 clove garlic, minced

1 teaspoon salt

1/2  teaspoon cayenne

1/2 teaspoon dried oregano

1/2 teaspoon cumin

1/2 teaspoon white pepper

2 cups creme fraiche (pink and white container usually found near gourmet cheese or sour cream)

1/2 cup chicken stock- I use stock instead of broth because it adds a nice rich flavor

2 cups grated pepper jack cheese

Instructions:

Melt butter, saute onion until translucent, add jalapeno, green chiles, garlic and spices- saute briefly until it smells great!  Stir in creme fraiche and simmer for 15 minutes.  Sauce will thicken, thin it out with the chicken stock and bring back to a simmer.  Remove from heat and stir in cheese until just melted.

Heat 10-12 corn tortillas ( you can use wheat or flour) in microwave.  Preheat oven to 350 degrees F.  Cover bottom of a 9×12 baking pan with sauce.  Dip the tortillas in the sauce to cover, fill with chicken filling, 1-2 tablespoons of the caramelized onion and a little more pepper jack cheese.  Roll those suckers, place in pan seam side down in two rows of 5 or 6.  Pour remaining sauce over them and sprinkle with a little more pepper jack cheese.  Bake for about 20 minutes.  Enjoy!!

Roasted Turkey Breast with Zesty Lime Rub

Roast Turkey Breast with Zesty Dry Rub

Recipe courtesy Family Circle Magazine

Heather’s Note:  I more often make this with several bone in chicken breasts and baste throughout cooking.  I have never made the gravy.

Ingredients

  • 1 whole turkey breast on the bone (6 to 7 pounds)
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lime juice

Dry Rub:

Gravy:

Directions

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.

Dry Rub: Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Gravy: Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remainingdry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy, and mashed potatoes, if desired.

PJ’s Meatballs

PJ’s Meatballs and Sauce (courtesy of canyoustayfordinner.com)

(makes 12-15 meatballs and 4 cups marinara sauce)  Doubles, triples et easily.  I will often make more sauce than meatballs if using it over pasta.  Freezes well too.  Make smaller meatballs for appetizers.

For the sauce:

2 tablespoons canola oil

1 tablespoon olive oil

1/2 cup finely chopped onion

3-4 cloves garlic, minced

1 28oz can crushed or ground, peeled tomatoes

1 6 oz can tomato paste

1 tablespoon dried oregano

3 tablespoons sugar

1 teaspoon salt

1 teaspoon pepper

For the meatballs:

1 lb ground beef (80-85% lean)  I use turkey

1 egg

1/3 cup seasoned breadcrumbs (using panko makes this lactose free)

2 ½ teaspoons dried mint

2 teaspoons dried oregano

½ teaspoon salt

½ teaspoon pepper

Make the sauce:

Heat a large pot over medium heat. Add the oil and swirl to coat the bottom of the pan completely. Add the onion and garlic and saute, stirring occasionally, for about 7 minutes, until browned. Lower the heat if they begin to burn. The more color that develops on the onion and garlic, the more flavor they’ll add to the finished sauce.

Once the onions and garlic are tender and caramel in color, add the crushed tomatoes and the tomato paste and stir until the mixture is smooth and well combined.

Add the remaining ingredients (oregano through pepper), stir, and bring the mixture to a simmer. Lower the heat to the lowest setting, cover and let cook for 30 minutes, stirring occasionally so that the bottom does not burn.

Make the meatballs:

Break apart the beef as best you can in a large mixing bowl. Lightly beat the egg in a small bowl and then pout evenly over the top of the beef. Sprinkle the bread crumbs, oregano, mint, salt, and pepper over the beef and egg and use your hands to blend the whole mixture into one uniform mass. You do not want to overwork you beef, or it will yield tough meatballs, but you do want to incorporate all of the ingredients into the ground beef so that each meatball will have a bit of the breadcrumbs and herbs and spices.

Shape the meat mixture into about 15 1” balls. (I do a quick pan fry to make the outside browned) Drop into the sauce, stir gently so that they’re all covered in sauce, and then let them cook, covered, for about 45 minutes to 1 hour over low heat. Stir the pot occasionally to prevent burning.

Italian Chicken Soup

Courtesy of the Pioneer Woman

Ingredients

  • 1 box Ditalini Pasta (very Short Macaroni-type Pasta Noodles)
  • 1 Tablespoon Olive Oil
  • 1 whole Cut Up Fryer Chicken
  • 8 cups Low Sodium Chicken Broth
  • 1 whole Medium Onion, Diced
  • 2 whole Green Bell Peppers, Diced
  • 2 stalks Celery, Diced
  • 2 whole Fresh Jalapenos, Diced
  • 1 Tablespoon Olive Oil
  • 1 can (28-ounce) Can Whole Tomatoes
  • 2 cups Heavy Cream
  • 1/3 cup Extra Virgin Olive Oil
  • 4 Tablespoons Minced Fresh Oregano
  • Salt And Freshly Ground Pepper, To Taste
  • Parmesan Cheese Shavings, For Serving

Preparation Instructions

Cook pasta in a pot according to package directions, being sure not to overcook it. Drain and rinse in cold water to cool. Toss in 1 tablespoon olive oil and set aside.

Place chicken in a large pot or dutch oven and cover in chicken stock. Bring to a boil, then simmer chicken, covered, for 30 minutes. Turn off heat and leave covered for 30 minutes. Remove chicken from pot and shred meat. Discard bones and set meat aside.

Dice canned tomatoes and return them to their juice. Set aside.

Heat a small skillet over medium high heat. Add olive oil and oregano and turn off heat, stirring over the next minute to keep oregano from burning. Set this aside.

Either pour off chicken broth into a separate container or use a new pot to saute onion, green pepper, celery, and jalapenos in 1 tablespoon olive oil over medium heat until tender and golden brown, about 10 minutes. Add chicken broth, shredded chicken, and tomatoes with their juice. Bring to a boil, then reduce to a simmer. Add cooked pasta, cream, and all the oregano and olive oil from the small skillet. Stir to combine. Turn off heat.

Serve with lots of Parmesan sprinkled on the top–the more the better! Crusty Italian bread is good, too.