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White Chicken Enchiladas with Green Chilies

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Making the sauce for White Chicken Enchiladas with Green Chilies

Those little ladies behind the grocer’s deli counter know what they’re doing. They act all sweet and innocent but inside they are crafty geniuses, every one. I mean, seriously — the smell of slow roasted chicken wafting through the aisles of a small-town grocery store is more than any mama can take … not to mention the thoughts of such ease in a ready-made dinner for the family. Marketing geniuses these rotisserie cooks are. Rotisserie chickens can also be used in so very many recipes, one of which I found and love.

Making my own sauce intimidates me so much that I avoid it at all costs. However, I did make an exception for this recipe I found online here. I found it was not as scary as first thought.  The sauce ended up just perfect and beautiful. It was quite thrilling to be able to say, “there’s not one ounce of cream-of-anything soup in this recipe”. It won’t be an everyday occurrence, but today was a win.

I followed this recipe almost exactly to a “T”. Although next time I will either find pre-shredded Monterey Jack, or will substitute another cheese. I had to hand-shred 4 8 oz. blocks to double this recipe. My arms were not happy after that.

WHITE CHICKEN ENCHILADAS

  • 10 burrito shells

    img_20160926_183615
    Baked White Chicken Enchiladas with Green Chilies
  • 2 cups cooked, shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Preheat oven to 350 degrees. Spray a 9×13 pan. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle. Pour over enchiladas and top with remaining cheese. Bake 22 min and then under high broil for 3 min to brown the cheese.

White Chicken Enchiladas

Ingredients

  • 10 burrito shells
  • 2 cups cooked, shredded rotisserie chicken
  • 2 cups shredded Monterey Jack cheese
  • 3 Tbsp. butter
  • 3 Tbsp. flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 1 (4 oz) can diced green chilies

Instructions

  1. Preheat oven to 350 degrees. Spray a 9x13 pan.
  2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
  3. In a sauce pan, melt butter, stir in flour and cook 1 minute.
  4. Add broth and whisk until smooth.
  5. Heat over medium heat until thick and bubbly.
  6. Stir in sour cream and chilies. Do not bring to boil, sour cream will curdle.
  7. Pour over enchiladas and top with remaining cheese.
  8. Bake 22 min and then under high broil for 3 min to brown the cheese.
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Pete & Jules’ Pastalaya Recipe

I’ll never forget the first time I tasted Pastalaya, it was about seven years ago. There’s something about the blend of three different meats, pasta, and spices that burned its flavors deep in the recesses of my mind causing me to crave it for a year when I finally had another bowl. It’s definitely not an ordinary Alabama meal. Some of our good friends from Louisiana come to the Antique Engine & Tractor Show at Tannehill State Park each July and treat us to this dish. They cook for hours before traveling to the show to share their dish with all the visitors and vendors Saturday night.

These friends have treated us to some amazing dishes, over the years, from Crawfish Etouffee, to mustard battered fried fish, Boudin Balls, and Pastalaya. Our favorite dish, Pastalaya is basically Jambalaya, but with pasta instead of rice. The flavor is beyond anything any Alabamian I know has cooked. There’s a reason Cajun restaurants draw crowds from all over. I mean, who doesn’t like Cajun food? Our friends were kind enough to share their recipe with me, and I will in turn share it with you. Thanks Pete & Jules!

Pastalaya

Ingredients
1 ½ lbs boneless skinless chicken thigh meat, chopped
1 ½ lbs smoked pork sausage,sliced
1 ½ lbs boneless boston butt pork, cubed

1 ½ lbs onions, chopped
4 stalks celery, chopped
2 small bell peppers (green, red, or yellow), chopped
1 bunch of green onions (shallots), chopped
½ cup parsley flakes
1 tablespoon sweet basil
3 bay leaves
3 tablespoons fresh garlic, minced
1 14 oz. can Del-Monte Cajun recipe stewed tomatoes
1 ½ lbs. No.3 Luxury Spaghetti
4 ½ cups water

Dash of your favorite hot sauce (Crystal or Tabasco)
Dash of black pepper
Dash of cayenne pepper
Dash of Tony Chachere’s Creole Seasoning
2 tablespoons garlic powder
2 tablespoons Worcestershire sauce
2 tablespoons A-1 steak sauce

Directions
Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.

Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.

Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.

Pastalaya

Pastalaya

Ingredients

  • 1 ½ lbs boneless skinless chicken thigh meat, chopped
  • 1 ½ lbs smoked pork sausage,sliced
  • 1 ½ lbs boneless boston butt pork, cubed
  • 1 ½ lbs onions, chopped
  • 4 stalks celery, chopped
  • 2 small bell peppers (green, red, or yellow), chopped
  • 1 bunch of green onions (shallots), chopped
  • ½ cup parsley flakes
  • 1 tablespoon sweet basil
  • 3 bay leaves
  • 3 tablespoons fresh garlic, minced
  • 1 14 oz. can DelMonte Cajun recipe stewed tomatoes
  • 1 ½ lbs. No.3 Luxury Spaghetti
  • 4 ½ cups water
  • Dash of your favorite hot sauce (Crystal or Tabasco)
  • Dash of black pepper
  • Dash of cayenne pepper
  • Dash of Tony Chachere’s Creole Seasoning
  • 2 tablespoons garlic powder
  • 2 tablespoons worcestershire sauce
  • 2 tablespoons A-1 steak sauce

Instructions

  1. Brown the chicken sprinkled with Tony’s seasoning then remove from pot. Brown pork first, then boil down with some water until tender (about 30 minutes) and most of the water has reduced. Add sausage to pork and brown for about 10 minutes on medium heat while constantly stirring. Next add onions, bell pepper, celery, Cajun recipe, bay leaves, basil, parsley flakes, fresh garlic, and dash of hot sauce. Let cook down on medium heat while carefully stirring to prevent sticking. Vegetables will make extra water. When cooked thoroughly and vegetables are wilted, add the water (4 ½ cups) and return chicken to the pot. Next season mixture with pepper, garlic powder, worcestershire, A-1 and Tony’s.
  2. Remember that pasta will absorb the seasonings, so make sure the water tastes just a little more salty and peppery than you would like. Next raise the heat to medium high so water starts boiling. Break pasta in half and sprinkle into mixture. Be careful that pasta does not stick together and clump. When all the pasta has softened and absorbs most of the water, lower heat to medium-low, and add the green onions. Stir carefully; place lid on pot for 3 minutes. Next lift the lid, stir pot completely, then replace the lid. Lower heat to very, very low, and cook for 15 minutes.
  3. Finally turn the heat off, DO NOT REMOVE THE LID, and let sit for 30 minutes. After this, lift the lid, stir the pot over, and your dish is ready to serve – Enjoy! Serves 8. Cast iron works best.
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http://cornbreadmama.com/pastalaya/

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And the Zucchini Shout “Pick Me!”

volunteer zucchini plantsLast year I noticed a volunteer squash/zucchini plant growing in the middle of the yard. I mentioned it to my husband fascinated and happy to have an unintended garden. He heard it as “Dave, why don’t you cut that sucker down it’s in my way?”. So the next time the grass needed to be cut, he chopped that sucker down like a good hubby. And I was sad. No free food.

This year it happened again and I made sure to let him know that I’m happy they are there. So here we have ’em! I’m still not convinced they are zucchini and not plain squash. Only time will tell.

I’m hoping to make Chicken Zucchini Casserole once they start to put out. It sounds absolutely yummy – like something my family would love.

From SixSistersStuff.com
Chicken Zucchini Casserole

Ingredients
  • 6 ounce package of boxed stuffing mix (I used Stove Top)
  • ½ cup melted butter
  • 4 cups of zucchini, diced
  • 2 cups of cooked chicken, cubed
  • 10.75 ounces Cream of Chicken Soup
  • ½ onion, chopped
  • ½ cup of sour cream
Instructions
In a large bowl, combine the stuffing mix and melted butter. Set aside ½ cup of the mixture for the topping. In a large bowl add the zucchini, chicken, soup, onion and sour cream to the remaining stuffing. Place the zucchini mix into at greased 9×13″ glass pan and spread out evenly.Sprinkle reserved ½ cup stuffing mix on top and bake uncovered at 350 degrees for 40 to 50 minutes or until golden brown.
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Bacon Buffalo Chicken Jalapeno Casserole

This low-carb recipe was originally found here.

I would also suggest trying this with some chopped chicken instead of whole chicken thighs. It was fine, but this is just a thought to make it go a little farther. Try a rotisserie chicken pulled & chopped, or boneless-skinless chicken breasts/chicken thighs cooked & chopped. Other notes & suggestions are below in italics.

INGREDIENTS

  • 6 small Chicken Thighs
  • 6 slices Bacon
  • 3 medium Jalapeños (De-seed if you aren’t a fan of spicy)
    *I used canned jalapeños and only about 2 tsp since I cook for kids as well.
  • 12 oz. Cream Cheese
  • 1/4 cup Mayonnaise
  • 4 oz. Shredded Cheddar
  • 2 oz. Shredded Mozzarella Cheese
  • 1/4 cup Frank’s Red Hot *I also cut this down a good bit
  • Salt and Pepper to taste

DIRECTIONS

1. De-bone all chicken thighs and pre-heat oven to 400F. Season chicken thighs well with salt and pepper, then lay on a cooling rack over a cookie sheet wrapped in foil. Bake chicken thighs for 40 minutes at 400F.

2. Once your timer hits 20 minutes, start on the filling. Chop 6 slices of bacon into pieces and put into a pan over medium heat.

3. Once bacon is mostly crisped, add jalapeños into the pan.

4. Once jalapeños are soft and cooked, add cream cheese, mayo, and frank’s red hot to the pan. Mix together and season to taste.

5. Remove chicken from the oven and let cool slightly. Once they are cool enough, remove the skins from the chicken.

6. Lay chicken into a casserole dish, then spread cream cheese mixture over it, then top with cheddar and mozzarella cheese.

7. Bake for 10-15 minutes at 400F. Broil for 3-5 minutes to finish. Optional: Top with extra jalapeños before you broil.

8. Let cool for 5 minutes. Slice and serve up!

This makes 6 servings of Buffalo Chicken Jalapeño Popper Casserole. Each serving is 740 Calories, 61.2g Fats, 2.5g Net Carbs, and 31.8g Protein.

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What’s for LLVLC Supper Tonight Mama?

BACON WRAPPED PEPPER JACK & CREAM CHEESE STUFFED CHICKEN

Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts
Bacon Wrapped Pepper Jack/Cream Cheese Chicken Breasts

INGREDIENTS

  • 6 boneless/skinless chicken breast
  • 8 oz cream cheese, softened
  • 1 3/4 C Pepper jack cheese, shredded
  • 2 T green onion, chopped
  • 12+ slices bacon (more bacon is always the right answer)
  • Salt & Pepper to taste

DIRECTIONS

Pre-heat oven to 375.

Pound chicken to about 3/4 inch thickness.

You may find yourself asking, but how do I flatten a chicken breast? Well, Self, it’s not as hard as it may seem. Although it IS my least favorite part of the recipes I have used lately. It’s totally worth it when you bite into that piece of perfectly cooked chicken. You know how your chicken breast is all thick on one side and thinner on the other? It doesn’t cook evenly and it’s nearly impossible to wrap/stuff that way. So one breast at a time place it in a plastic bag, but don’t seal. Sealing it only traps air and makes the bag pop. I just place a chicken breast in a bag and use my left hand to hold the bag opening flat to the counter. I bang the mess out of the thick part of the chicken with my handy-dandy kitchen mallet. Like the one pictured. I use the flat side. I guess the bumpy side would be fine as well.

kitchen mallet
kitchen mallet

Mix cream cheese, pepper jack, and green onion together. I use my mixer just to make sure the cream cheese is stirred in well. Line baking sheet with parchment paper. Roll cheese mixture up in chicken breast and wrap with bacon. I use two pieces across and then go back at the end and put one more piece going the opposite way just to hold in all the goody goody stuff inside! Sprinkle with pepper and tiny bit of salt (or cajun seasoning). Bake for 30+ minutes (or until it’s cooked through). Add 5 minutes under the broiler to crisp up the bacon.

This recipe was adapted from a Facebook post.

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Temperance, Me, & Parmesan Crusted Chicken

Today is day 7 of the Sugar-Free-Mama Movement in our house. Yes, I have made it 6 days and counting. Really it’s not so much a diet, as a change. I’m working – not on losing weight, per say – but on temperance. What is temperance you ask? Well, it’s also called self-control, self-discipline, etc., etc. I’ve always struggled with a lack of temperance when it comes to eating. Constantly tired and tired of being overweight, constantly focused on myself and how I need to change, yet not enough “umph” to do something about it. I’d try and fail then try knowing I would ultimately fail. That’s a rough way to live.

After reading a book about ways to keep from falling away from Christ, Chapter 48 hit me squarely between the eyes. I lacked temperance. That’s such a prettier word than self-discipline, don’t you agree? 

It especially hit home when I read the definition – Temperance: to master something, or mastery towards complete control over yourself (temptations, desires, and behavior). 

Like good ol’ Matthew said, “The spirit indeed is willing, but the flesh is weak.”
Matthew 26:41

The author of the book I was reading wrote individual chapters on the characteristics found in 2 Peter 1:5-8 in which Peter says,

For this very reason, make every effort to supplement your faith with virtue, and virtue with knowledge, and knowledge with self-control (temperance – KJV), and self-control with steadfastness, and steadfastness with godliness, and godliness with brotherly affection, and brotherly affection with love. For if these qualities are yours and are increasing, they keep you from being ineffective or unfruitful in the knowledge of our Lord Jesus Christ.

It was clear, that was a HUGE part of my problem. I had no control over myself and that’s a miserable way to live. But thankfully I am working daily on that and constantly praying about it.

So with that I’ll share a copycat recipe I’m going to try, it’s not totally carb-free BUT it’s pretty close. I may just leave off the panko bread crumbs and anything else I see that’s not kosher with the sugar-free life I’m now living. I LOVE this dish at Longhorn Steakhouse. I mean L.O.V.E. So much that as a steak LOVER – if we’re going out for something special – which is really the only reason we usually go out anyway – I always choose a ribeye. That was until I had the Parmesan Crusted Chicken at Longhorn.

Oh. My. Stars!

I almost died of happiness. Not only does it taste better than most steaks, the portions were so large that I took some home. And that NEVER happens! So I found this recipe over at Plain Chicken (which is one my favorite go-to food bloggers). Let’s give it a whirl!

Garlic Parmesan Crusted Chicken
(Printable Recipe)

4 boneless, skinless chicken breasts, pounded to 3/4 inch thickness
Marinade:
1/2 cup olive oil
1/2 cup ranch dressing
3 Tbsp Worcestershire sauce
1 tsp vinegar
1 tsp lemon juice
1 Tbsp minced garlic
1/2 tsp pepper

Ranch Spread
1/4 cup grated Parmesan
1/4 cup ranch dressing

Parmesan Crumb Topping
1/2 cup panko bread crumbs
1 teaspoons garlic salt,
1/3 cup shredded Parmesan
2 tablespoons melted butter

1 cup shredded provolone

Combine ingredients for marinade and pour over chicken.  Let marinate in refrigerator for 2-3 hours or overnight.  Grill 12-15 minutes, until chicken is done.

While the chicken is cooking, prepare the ranch spread and parmesan crumb topping.

For the ranch spread, mix 1/4 cup of grated Parmesan and 1/4 cup ranch dressing. Set aside.

For Parmesan crumb topping, mix bread crumbs, garlic salt, shredded Parmesan and butter.  The crumbs should be evenly moistened.

Position rack in center of oven. Preheat broiler.

Transfer cooked chicken to oven-safe casserole dish. Spread 2 tablespoons ranch spread on each breast, then top with provolone and Parmesan crumb topping. Place chicken under broiler and cook until cheese melts and crumb topping begins to turn light brown.  Serve immediately.

Thanks for reading!

ABOUT CORNBREAD MAMA

Living on a small family farm in the Southeast Cornbread Mama enjoys sharing about her life. Between being the wife of a cowboy, homeschooling mom to boy/girl twins, artist, and Christ-follower praying for a simple life in this crazy world Cornbread Mama finds comfort in writing about her family adventures here on the farm surrounded by 18 cows and calves, 2 donkeys, 3 dogs, and 9 chickens. So pull up a rocker and sit a spell.

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