Tag Archives: chicken

Chipotle Chicken Casserole

From an early age, as a preacher’s kid (or P.K. as everyone referred to us) I was led to believe that you can’t get into Heaven without a covered dish. Maybe it’s because I grew up in the Midwest where a potluck supper was a primary social occasion, but usually a casserole doesn’t appeal to me. It always felt like an unappetizing way to get rid of leftovers.

Since I’ve become an adult, I have discovered that a casserole doesn’t have to be the lifeless, tasteless dish I remembered from childhood. I adapted this recipe from the March 2011 issue of Cooking Light, and made it into one of those “quick and easy” ones that might be worth fixing from time to time.

Chipotle Chicken Casserole

Coat either an 8-inch square glass baking dish or a glass loaf pan with cooking spray. Heat oven to 425 degrees F.

I used 5 of the largest chicken tenders (breast meat) out of a large Costco package. I zapped them in a microwave until softly cooked. In other words, they weren’t raw but they weren’t overcooked, either.

I shredded these into a bowl and added about 1 ½ tablespoons of chopped cilantro, 3 ounces cream cheese (fat-free works here), ½ teaspoon each of ground red pepper and ground cumin, plus salt and pepper to taste.

In a saucepan, sauté half a large onion and lots of garlic (I used 6 cloves). Add a cup of chicken broth, and about a cup of your favorite salsa verde and a little water. I used my own chipotle salsa; see my recipe here. I stirred in the chicken, cream cheese and seasonings combo with the liquid mix in the saucepan.

In a large skillet, I heated 10 6-inch corn tortillas, about a minute on each side, then cut them into quarters.

Starting with a layer of the chicken mixture, alternate layers of the tortilla quarters, ending with the chicken mix. Sprinkle shredded cheddar cheese, or Mexican Cheese mix over the top and bake for 15 minutes until lightly browned and the cheese is bubbly.

Before serving, I topped it with more fresh chopped cilantro and served with sour cream on the side. Fat free sour cream can be used here, if you are watching your fat intake.

I might add more salsa next time, as it seemed a bit dry to me. Also, I like things fairly spicy, so I suggest you use your own taste buds to determine how much to add. I served this with corn on the cob and salad. It made two meals for two people, but we ate large servings. Again, let your own needs determine how many it will serve.

I think this could easily be doubled if you plan to take it to one of your own potluck occasions! This is one of those recipes that you can play around with, I think, but isn’t that true of most casseroles?

A hui hou!

Chicken, Chard and Garlic in Olive Oil

One of the fastest and tastiest meals I fix for myself is this dish. I do it often enough that I didn’t think about writing a post about it.

I grow the most wonderful red chard in a little bed by the back door. The leaves are huge, shiny dark green with deep red veins.

Ingredients

A big bunch of chard leaves. Cut out the large main vein, then slice the rest into 1 1/2 inch pieces.

3 cloves garlic, chopped (more or less depending on your taste – I love garlic!)

2 skinless, boneless chicken tenders cut into small pieces

olive oil

lemon pepper to taste

Heat the olive oil over medium high heat. Toss chicken and garlic in hot oil with lemon pepper. At the last minute, toss in the chard. Stir and let cook until just slightly wilted, but still shiny and bright green.

That’s it! Dish up and eat!

Chicken Breasts With Goat Cheese

 

For medical reasons, I am on a low-carbohydrate diet again. I don’t mind it at all, although I do miss certain things. Eventually, I’ll be able to indulge (occasionally) in some of the more decadent foods I love. If anyone has good low-carb recipes you are willing to share with me, please send them!

One of my students brought me a little container of fresh goat cheese seasoned with basil pesto, garlic and chile. Because it has only 0.3 gm of carb per 1 ounce, I could hardly wait to try it on something.

What I came up with is simple enough. I sautéed two large chicken tenders in olive oil. Just before serving, I topped them with the seasoned goat cheese and a line of pesto for color contrast. Along with a salad, this was a perfect and delicious low-carb dinner for one.

A hui hou!

Chicken, Cranberries, Yams, Etc

 

When my brother and I were growing up in a preacher’s home, many of our meals were made out of what was on hand and leftovers. Our parents had a knack for creating some interesting and tasty meals out of little bits of this and that.

A few weeks ago, my brother posted a delicious looking dish he created out of what he had on hand and it looked scrumptious. It looked so good that I wanted to make it myself, and promised him I’d let him know if it was as good as it looked.

So in honor of his birthday coming up this week, I give you my version of his dish.

I had a couple pieces of chicken breast I needed to cook up, and I always have cranberries on hand. I didn’t have barley and today, I didn’t have greens, either. What I did have was a yam and a package of wild rice mixed with Jasmine brown rice. I didn’t have his vegetable broth, but I did have fat-free chicken broth.

 

I sautéed the chicken in a little olive oil and added thinly sliced fresh ginger, the yam cut into pieces, cranberries, and about half a can of the chicken broth.

After it had been simmering a while, I cut up a cooking banana that I had on hand, too. As I sliced it up, I thought “Now, what in the world is this going to taste like?” One just never knows, does one?

 

When everything seemed “done” the way it should be, I dished it up. I thought about sprinkling a little fresh cilantro over the top for more color, but that would have made it more Mexican. As it was, the red cranberries and orange yam made for a lively color combination without the green.

 

I have to say, it wasn’t bad – not even half-bad! In fact, it was so good I went back for seconds! The fresh ginger gave it quite a kick, as well as the soy sauce and sriracha sauce I doused over it. The end result had something like a Caribbean flavor. Next time I happen to have these ingredients on hand, I might add a bit of coconut milk.

I’m not a trained chef; I’m just a mother who retired years ago from fixing three meals a day plus snacks for four children. I don’t like to see things go to waste and I’ve never been afraid to experiment. So try it yourself – just start putting things together in a pan and see what happens.

A hui hou!

Chicken, Chilies, and Corn Casserole

 

If I could eat one specific cuisine three times a day, it would be Mexican. Over the years, I’ve learned to make quite a few traditional Mexican dishes. I’m not even sure where some of them came from now. I’ve made them in my own way, of course, so they have a touch of “Lucy” in them.

I first made this dish back in 1964, soon after I moved back to California from Alaska. It quickly became a family favorite at a time when my children could have been picky, but they weren’t.

Serve this with plenty of hot tortillas, a spicy salsa, and a cool sherbet to end the meal. This also goes well with small boiled or steamed red potatoes. Make it as spicy as you wish. I tend to like mine rather hot.

Chicken, Chilies, and Corn Casserole

You can either cut up a fryer, or use a bag of chicken parts. I usually made it with all breast meat. Shake it up in a bag of seasoned flour and brown in hot canola oil. Put the chicken into a large baking dish and put to one side.

In the same skillet, melt about three tablespoons of butter or margarine. Add the leftover flour, 1 ½ cups milk, and a can of fat free chicken broth. Mix it well and bring to a boil.

Add a 12-ounce can of corn kernels (or an equal amount of fresh corn cut off the cob) along with a large can of chopped and peeled green chilies. Mix this together and pour over the chicken.

Cover and bake at 350 degrees F. until chicken is well cooked. Sometimes I simply let it simmer on top of the stove. Need I say it’s an easy meal to fix?

Hasta luego!