Burrito Bowl

inspiration: Chipotle
prep: 30 minutes
cook: 30-60 minutes
serves: up to 10

Description: This is a great dish to use leftover shredded chicken or beef. If you're making this meal on a busy weeknight using a few tricks will also get this dish on the table quickly.  This is also a fantastic dish to serve at a party. It is totally customizable. It can be heavy on the meat, meatless, no rice, spicy or mild. Yumm!

Ingredients:

For a party:

1 lb of crock-pot shredded chicken
and or/
1 lb of shredded beef or pork
6 cups of white or brown rice
4 tbs chopped cilantro
zest and juice of 1 lime
3 cups of black beans (2-3 cans)
5 tsp minced garlic
2 tsp cumin
1 green, red, and yellow peppers, sliced in long strips
1 onion sliced in long strips
1 bag of frozen corn, thawed and patted dry
2 minced jalapeno
Salt and Pepper

toppings:
1 pre-made guacamole box, found near bagged salads
sour cream
shredded Monterrey jack cheese
salsa
olives
etc.

I would also have chips and a few different dips, margaritas, etc

For a family of four 

1/2 lb of leftover shredded chicken, pork, or beef
2 cups of white or brown rice (short cut: buy the rice already cooked in a bag)
2 tbs cilantro
zest and juice of 1 lime
1 can of black beans
3 tsp minced garlic
1 tsp cumin
1/2 green, red, and yellow peppers sliced in strips
1/2 onion sliced in long strips
1/2 bag of frozen corn (or one can)
1 minced jalapeno
Salt and Pepper

toppings:
1 packet of pre-made guacamole packet
sour cream
shredded cheese
salsa
olives
etc.
*adjust the recipe measurements accordingly

1. For the rice: Cook the rice according to the package directions. Toss the rice with 2 tbs cilantro and lime zest. Set aside.

2. For the black beans, drain and rinse. Warm the beans in a medium sauce pan over medium low heat, then season with 1 tsp garlic, 1 tsp red pepper, and 2 tsp cumin.keep warm on the stove.

3. For the vegetables: In a skillet over medium heat, add olive oil. Once hot, add the vegetables, season with a pinch of salt, and toss to coat. Cook until vegetables have softened, about 3 to 5 minutes.

4. For the corn salsa: Toss the corn, 1 minced jalapeno, 1 clove minced garlic, juice of 1 lime, 2 tbs cilantro, a pinch of salt and a pinch of pepper together. 

5. Have your meat cooked, warmed,  and ready to serve

6. Put everything in serving platters and line the food up buffet style. Start with the rice, beans, meat, vegetables, corn salsa, then toppings.

Crockpot Shredded Chicken

Inspiration: Mary K.
Prep time: 5 minutes
Cook time: 4-8 hours
Makes: 1 lb of shredded chicken


Description: This dish was a huge hit with everyone in my family. The chicken stayed moist and juicy. The salsa could be varied to mild or spicy. I was able to incorporate 3 different dishes for my family, just from this one recipe. Definitely a keeper!

Ingredients
1 envelope Taco Seasoning
1 jar of cream of chicken soup
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (I used the refrigerated zesty garlic) 


Directions

1. Dump everything into the crock pot and give it a little stir to blend the seasoning with the salsa.
2. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.
3. Serve in anyway you like. I made taco's, burrito in a bowl, nachos, etc...all from this one recipe. 

Tips and Tricks
This is a great base for enchiladas, nachos, tostadas, soup, the possibilities are huge. 

Crock Pot Tortilla Soup

Inspiration: hatch enchilada sauce
Prep time: 30 minutes
Cook Time: 8-10 hours

Description: This recipe was found on the back of a hatch enchilada can. It sounded yummy and so I converted it to be able to simmer in a crock pot. It was full of flavor and a hint of spice, but not so much my kids wouldn't like it. Of course to kick it up a few notches, add your favorite pepper to the recipe and it will be spicier.

Ingredients
1 1/2 pounds frozen chicken pieces
1 15 oz. can diced tomatoes
1 14 oz. can HATCH Green Chile Enchilada Sauce
2 4 oz. cans HATCH Diced Green Chiles
1 15 oz. can pinto beans, drained ( I used a can of mixed beans)
1 medium onion, chopped
2 Tbsp minced garlic
2 cups water
1 15 oz. can chicken broth
2 tsp cumin
2 tsp chili powder
2 tsp salt (or to taste)
2 tsp black pepper (or to taste)
1 15 oz. can corn, drained
2  Tbsp cilantro, chopped
Optional toppings: Monterey Jack cheese, sour cream and avocado, tortilla strips

Directions:

1. Add in the spices, and broth to the crock pot. Stir to combine. 
2. Add the frozen chicken to the bottom of the pot.
3. Pour in the rest of the ingredients
4. Cover and cook for 8-10 hours on low. 


Tips and Tricks
To save time, I use frozen uncooked and just throw it in the crock pot.  At the end of the cook time I remove all the chicken and shred it with a fork, then return it to the soup. 

Sausage Skewers

inspiration: ellie krueger
prep: 20 minutes
cook: 0
serves: around 20 skewers


Description: Football parties are around the corner. I enjoy "football" food as much as everyone else, but when you invite people over for the big game, you're never quite sure of their diet. This is a quick, no cook, make ahead dish that my kids and hubby DEVOURED.  Any type of sausage would work well with this, I happen to like spicy chicken sausage. Make sure to keep these small enough to pop in your mouth.

 Ingredients:
8 ounces favorite pre cooked poultry sausage
8 large basil leaves
12 pitted olives, halved
24 grape tomatoes
24 toothpicks or skewers

Directions:

1. Cut the sausage into 1-inch rounds. 

2. Cut the basil leaves lengthwise into thirds.

3. Put an olive half about 1/3 of the way down onto a skewer.
4. Then add 1 strip of basil, folding so it fits nicely on the skewer.
5. Follow with 1 grape tomato and a round of sausage.
6. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

Orecchiette with Mini Chicken Meatballs

inspiration: Giada
Prep: 30 minutes
Cook: 30 minutes
 Serves: 6-8

 Description: I got a great new cookbook this Christmas. I have already tried a few recipe's from it and am quite pleased. Here is one that was a big hit with the family that was visiting. It's fresh, colorful, and there wasn't one piece left.

1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated parmesean
8 ounces mozzarella, cut in bitesize pieces
1/2 cup chopped fresh basil leaves

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

2. In a medium bowl, stir together the bread crumbs parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
3. Using a teaspoon measure, form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
4. In a large skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer.
5. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan.
6. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. 7. Drain the pasta, reserving about 1 cup of the pasta water.
8. Transfer pasta to a large serving bowl and add the Parmesan.
9. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta.
10. Add the meatball mixture, cheese, and 1/2 cup of the basil.
11. Gently toss to combine. Garnish with the chopped basil.

Roasted Baja Chicken

Inspiration: Susan L
Prep: 15 minutes
Cook: 35 minutes
Serves: 4

Description: This spice rub has a great kick to it. I have only used chicken thigh's for this dish, but chicken breast would work. I always like to have my kids in the kitchen with me. They were able to measure the spices out and rub it on the chicken themselves. If it is to spicy have a little avocado mixed with sour cream on the side.

Ingredients:
1 tbs chopped cilantro
1 tsp poultry seasoning
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp kosher salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tbs olive oil
8 boneless, skinless chicken thighs
1/4 cup of chicken stock or white wine
1 tbs of butter

optional
1/2 cup of premade avacado (by the salad section)
2 tbs sour cream

Directions:

1. Combine seasonings together.
2. Dredge the chicken in olive oil
3. Rub the spice mixture on both sides of the chicken.
4. Put the chicken in a large roasting dish.
5. Cook the baja chicken at 400 for 35 minutes
6. Let the chicken rest for a few minutes and cut into slices.
7. While pan is still hot pour a few tbs of chicken stock or white wine to the bottom of the pan and scrape off any crusty bits that are stuck to the pan.
8. pour the mixture to a small sauce pan and keep hot. If needed add salt and pepper and 1 tbs of butter to form a nice sauce.
9. Pour the sauce over the cut chicken.

White Bean Chili

Inspiration: McCormick seasoning packet
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 4x 1 cup servings


Description: This dish is super quick and easy. Sometimes I use chicken, sometimes I use turkey. This will also work in the crock-pot! I like the heat the chilies give the dish, although don't tell my grandpa...he can't tell. There is also a McCormick seasoning packet with all the spices in it.

Ingredients:

2 tablespoons oil
1 1/2 pounds boneless skinless chicken breasts, cut in 1/2-inch cubes
1/2 cup chopped onion
2 teaspoons ground cumin
1 1/2 teaspoons garlic salt
3/4 teaspoon oregano
1/4 teaspoon chili powder
1/4 teaspoon ground red pepper
1 can (14 1/2 ounces) white beans, undrained
1 can (4 1/2 ounces) chopped green chiles, drained
1/2 cup chicken broth
Assorted toppings such as sour cream, sliced green onions, sliced jalapeno peppers and chopped tomatoes 

Directions:

1. Heat oil in large skillet on medium-high heat. Add chicken and onion; cook  until lightly browned.
2. Stir in spices and remaining ingredients until well blended. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally. Serve with assorted toppings.

Tips and Tricks:
To make it in the crock-pot. Put in frozen chicken breasts. Add the rest of ingredients. and cook on low for 6-8 hours. Shred the chicken and serve. 
It is also yummy with diced tomatoes, corn, and black beans in it.

Variations
Use turkey instead of chicken for a slightly different flavor.

Chicken Deviled Eggs

Inspiration: leftovers
Prep: less than 30
Cook: 10 minutes
Serves: depends

Description: I had leftover chicken salad and was looking at inventive ways of using the leftovers. Somewhere out in blog land I remember someone using chicken and making deviled eggs. These turned out very tasty and filling.

Ingredients:
leftover chicken salad (I used my no mayo chicken salad recipe)
hard boiled eggs, halved and yolks removed
Lawry's season salt
chopped chives for garnish

1. Boil eggs until hard. (normally 10 minutes)
2. Peel and cut eggs in half, discard the yolks
3. Using a small spoon or scoop put chicken salad in egg center
4. sprinkle Lawry's season salt and some chopped chives for flair

Tips and Tricks:
A small melon scooper works out really well for this
Sprinkle seasoning on chicken before you place it on your serving plate, it will keep the plate clean

Variations:
Also yummy  with tuna

Orange Marmalade Sriracha Wings

Inspiration: The Virtual Weber Bullet
Prep time:10 minutes
Cook Time: about an hour

Description:  These wings provide a nice combination of spicy and sweet.  Because the glaze is so flavorful, there is no need to marinate the wings.  It is a perfect party food or when you want to indulge that craving for wings.

Ingredients
1 5lb bag of wings
S&P
1 18 oz jar Orange Marmalade
1/3 cup - honey
1/3 cup - brown sugar
1/3 cup - Sriracha Sauce
2 Tbsp lemon juice (optional- I use the lemon to cut the sweetness of the brown sugar and honey and it provides a more complex flavor)

Directions:
1. Lightly salt and pepper the chicken wings.
2. Combine marmalade, honey, brown sugar, Sriracha Sauce in a heavy sauce pan and heat over medium heat. Bring to a boil and  stir constantly to dissolve the sugar. 
3. Add lemon juice, if desired remove from heat.
4. Grill wings indirect at 350º for 45 minutes or until golden brown.
5. Dip the wings in the sauce, then place back on the grill and continue to cook 10 minutes. Repeat this process one or two more times. When you're done,you should have a 'candy like' glaze.
6. Use the leftover glaze as a dipping sauce.


Tips and Tricks
Agave Nectar can replace the brown sugar and is a good substitute for diabetics who cannot have sugar
If using as a dipping sauce, serve the sauce hot or it will congeal.
This glaze can be used on other grilled meats such as chicken, pork chops, ribs and meatballs.

Variations
Alternate Glaze Technique- Grill the wings as above for an hour or until golden brown but do not glaze. Remove wings from heat. Place glaze in nonreactive bowl and add wings. Toss the wings until thoroughly covered with the glaze. Remove wings and place in serving container. Place excess glaze in a smaller container and use as a dipping sauce.
You can use different flavor marmalades and jams to slightly alter the flavor of the glaze.  You can use cherry, blueberry, peach, etc.

Mini Quiches

Inspiration: Various Sources
Prep time: less than 30 minutes
Cook time: about 25 min
Makes: 24 mini pops

Description:   I call these POPS, because you can just pop them in your mouth. This is the first of many variations I'm experimenting with!

                                      

                                                     
Ingredients
1 cup ground chicken or beef
taco seasoning
5-6 eggs
2-3 Tbsp of milk
S&P
1/2 finely chopped onion 
finely chopped olives
salsa
shredded cheese
mini muffin tin


1. Brown the meat in a saute pan and generously coat it with taco seasoning.
2. Spray your mini muffin pan with cooking spray.
3. Add 1 Tbsp of seasoned meat to each muffin mold.
4. Add 1 tsp of olives, salsa, onions, or whatever you like to each spot.
5. Add a pinch of shredded cheese to each muffin mold.
6. Whisk your eggs, milk, and S&P in a small bowl.
7. Pour egg mixture over each muffin. (Make sure the meat is cooled, you don't want scrambled eggs!)
8. Bake in 350 degree oven for 20 to 25 minutes. To test for denseness, the center should be puffy and firm.

Tips and Tricks
This is a perfect way to use leftover ground meat.

Variations

Sausage: crumbled sausage, red and green peppers, cheese, onion, egg mixture
Ham: cubed ham, Swiss cheese, egg mixture

Chicken Broccoli Crepes

Inspiration: taste of home

Prep time: 30
Cook time:20

Makes: 8 crepes

Description: My husband loves crepes. I came across some savory crepe recipe's and had broccoli in my fridge. These were rich, creamy, and sooo cheesy. Definitely a crowd pleasing dish. The bechamel sauce was more than I needed so I was able to whip up a second dish with the leftover sauce. 

Ingredients
8 homemade or store bought crepes

1/4 cup butter

1 cup of flour

2 cups chicken broth
2 tsp Worcestershire sauce
3 cups shredded cheddar cheese, divided
2 cups sour cream
1 head of broccoli chopped and cooked
2-1/2 cups cubed cooked chicken


Directions:
1. In a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth and Worcestershire sauce. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Reduce heat; stir in 2 cups of cheese. Cook and stir for 10 minutes or until cheese is melted. Remove from  heat; stir in sour cream until smooth.
3. Place broccoli spears and 1/3 cup of chicken down the center of each crepe; top with 1/3 cup cheese sauce.
4. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cheese sauce over crepes; sprinkle with remaining cheese.
5. Bake, uncovered, at 350° for 20 minutes or until heated through.

Tips and Tricks
I like to steam the broccoli to preserve the nutritional value and to keep the broccoli slightly crunchy
The Worcestershire sauce was critical to make this more savory. I was pleasantly surprised!
This made a TON of sauce. I didn't want it to go to waste so I boiled up some elbow macaroni and mixed in the sauce and made mac n cheese. I stuck it in the freezer for later use as a side dish.

Chicken and Asparagus Crepes

Inspiration: many many versions
Prep time: 15 minutes
Cook time:10 minutes
Makes: four servings

Description: This recipe is lighter on the calories than a traditional bechamel crepe recipe. Any seasonal vegetable can be substituted for asparagus, as can leftover chicken. My favorite addition was the spices added to the crepe batter. The smell was amazing when they were cooking on the stove.

Ingredients

2 Tbsp butter

1 can cream of mushroom soup

1/2 small onion, chopped

1/4 cup shredded provolone cheese

1 cup chopped cooked chicken sprinkled with Italian seasonings

16 thin asparagus spears, steamed until crisp-tender

8 crepes with Italian seasoning mixed in the batter

1/2 cup shredded Parmesan

Directions:

1. Make 8 crepes, add Italian seasoning to the batter.

2. Preheat oven to 350. Lightly grease a 13x 9 pan.

3. In a large skillet, melt butter over medium heat. Add cream of mushroom soup and onion and cook for 2 minutes.
4. Add provolone cheese and chicken. Cook until cheese is melted.
5. Spoon 1/4 cup chicken mixture down center 1/3 of each crepe.
6. Place 6 asparagus spears over chicken mixture. Fold edges of crepe over filling, and place, seam side up, in prepared baking dish.
7. Sprinkle 1/2 cup Parmesan cheese over crepes. Bake for 10 minutes, or until cheese is melted and crepes are hot.

BBQ Chicken Salad

Inspiration: hungry girl
Prep time: marinating time, 1-2 hours
Cook time: less than 30
Makes: serves 4

Description: What we like about this salad is that it's not a goey mess of bbq sauce that you sometimes get. There still is sauce, smoke, and the grill flavor, just not all over everything. I have tried a few  hungry girl recipe's and have not been impressed. But this one was a keeper.

Ingredients
1 head of lettuce, chopped
2 tomatoes, chopped
1 can of corn
1/2 can of black beans, drained and rinsed well.
1/2 can of red kidney beans, drained and rinsed well.
1/2 can of olives chopped
2 butterflied chicken breasts (will have four thin breasts).
1/2-1 cup of your favorite bbq sauce
shredded cheese (as much or as little as you like)
(optional) crumbled or broken tortilla chips


Directions:
1. Butterfly 2 chicken breasts and put the four pieces in a ziploc. Pour in bbq sauce and coat the chicken well. Seal the bag and set back in the fridge.
2. Marinate the chicken at least an hour or up to 12 hours. Cook the chicken in a saute pan or grill on the bbq. (You can also grill the corn at the same time, if your going that route)
3. When fully cooked, slice the chicken into long slices or bite size pieces.
4. Mix the remaining ingredients together. Add as much of ingredients or as little as you like.
5. Lay the chicken pieces over the top.
6. Serve with bbq sauce, ranch, or combine the two sauces for an interesting dressing.


Variations
For a true taste of summer, you can grill the chicken breasts instead of sauteing and substitute 2 grilled ears of corn cut off the cob for the corn.

Chicken Pockets

Inspiration: allrecipes.com
Prep Time:
Cook Time: around 30 minutes
Makes: 12 servings

Description: These cute little guys are a quick appetizer, great use of leftover chicken, or even a meal. I happen to like chicken, but these would be good with most any other meat or vegetable.

Ingredients

Basic Version:
1 cup of cooked shredded chicken

5 tablespoons chopped onion

3 cloves garlic, peeled and minced

6 oz package cream cheese (can be light)

6 Tbsp butter

3 (10 oz) cans refrigerated crescent roll dough

 Greek Version
3 cans of crescent dough
1/2 cup of cooked shredded chicken
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
1/2 cup red pepper hummus
1/4 cup red onion, chopped
1/4 cup sliced black olives
1/3 cup red pepper
1/3 cup grape tomatoes, diced
1/2 cup fat-free feta cheese

1. In a medium saucepan over medium heat, saute onions. When they are tender add garlic, cook 1 minute. onion and garlic. Add chicken mixture and stir.
2. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.
3. Preheat oven to 325.
4. Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.
5. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Tips and Tricks
This is a perfect use for leftover chicken.

Variations
Use turkey with a little cranberry in the mixture for a holiday touch
Why not do sausage and eggs, or pizza, or maybe a veggie pocket.

Poached Chicken

Inspiration: beginning cooking class

Prep time: 5 minutes
Cook time: 1 hour

Makes: serves 8+ people

Description: In cooking class we were served this amazing chicken salad for dinner. ( it was a dessert themed class) We could not believe how moist and flavorful this chicken was. The instructor had, get this....cold poached the chicken. I would have never tried it before, but glad I did! I make this regularly to use in other recipe's through the week.

                                             

Ingredients
1 chicken
1/2 sliced carrot
1 small leek whole
1 rib of celery whole
1 tsp salt
1/4 tsp black peppercorns
2 sprigs thyme
2 bay leaves
7 cups of water (enough to cover the chicken)

Directions:
1. Place the chicken in a narrow pot, breast side down. Add remaining ingredients. Water should come about 1 inch above the chicken.
2. Bring to a gentle boil and boil for 10 minutes, covered.
3. Remove from heat a let the chicken sit in the hot broth for 45 minutes.
4. Remove chicken from pot.

Tips and Tricks
This is a great recipe to do on Sunday so that you have cooked chicken ready for your weekday recipes.

No Mayo Chicken Salad

Inspiration: beginning cooking class
Prep time:  with pre shredded chicken less than 30 min.

Description: My hubby (and waistline) are not a fan of mayonnaise....yet I still married him (and coming to terms with the waistline). This is a great chicken salad recipe that does not have all the fattening ingredients or sauces. The simple dressing makes this flavorful and healthy.

                                                   

Ingredients
1 cooked and shredded chicken
2 Tbsp dijon
1 Tbsp white wine vinegar
1 tsp chopped garlic
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp Tabasco
5 Tbsp evoo
2 chopped heads of butter lettuce (or your favorite leaf lettuce)

1. Shred the chicken into bite size pieces.
2. Mix all ingredients except chicken and lettuce in a large bowl. Add chicken shreds to dressing and gently toss.
2. Place chicken on top of lettuce leaves and devour!

Tips and Tricks
Use the poached chicken recipe or a grocery store fryer chicken to make this recipe quickly.
Use this dressing recipe for: tacos, sandwiches, or just by itself.
The dressing is what makes the difference!

Artichoke and Sun Dried Tomato Stuffed Chicken Breast

Inspiration: Guy Fieri

Prep time:
Cook time: 1 hour

Makes: 4-6 servings

Description:

The chicken on the bbq

The mixture inside the chicken

Ingredients

olive oil

1/2 red onion chopped

3/4 c artichoke hearts chopped

1/2 c sun dried tomatoes chopped

S&P
2 Tbsp garlic minced
1/2 c white wine divided
3 Tbsp butter divided
1/4 c parmesan
1/2 Tbsp Italian parsley chopped
2 chicken breasts

1. Saute onions until translucent.

2. Stir in artichokes and sun dried tomatoes and saute for 5 minutes.

3. Add salt, pepper, and garlic.

4. Deglaze with white wine. Scrape up any crusty bits from the bottom. 

5. Stir in 2 Tbsp butter.

6. Toss in the parmesan and parsley.

7. Remove from heat and allow to cool.

8. As the mixture is cooling, butterfly 2 chicken breasts and pound out to about 1/4 inch thick.

9. Put 1/4 of stuffing mixture at 1 end of chicken breast.

10. Roll the chicken folding the ends in to help keep the stuffing from coming out.

11. Secure with toothpicks or cooking twine.

12. Heat oil in saute pan over high heat.

13. Add stuffed chicken breasts, with the secured side of the chicken first.
14. Brown chicken on all sides, add remaining butter, and deglaze with remaining wine.
15. Reduce heat to low and cover the pan. Cook until internal temp reaches 165 degrees about 10 minutes.

Tips and Tricks

Put these babies on the grill rather than saute and enjoy!

Variations

Homemade Chicken and Dumplings

Inspiration: Tyler Florence
Prep time: 20 minutes
Cook time: 2 hours
Makes: 8+ servings

Description: If I'm going to make chicken and dumplings, I'm gonna do it right. This is a labor of love meal.  My extended family has requested this dish multiple times when they come to visit. Watch out for those dumpling hogs though.....you know who you are.

                                                 

Ingredients

Stock
1 chicken
2 bay leaves
6 sprigs of thyme
5 black peppercorns
1 head of garlic split
2 Tbsp salt

Dumplings
2 c flour
1 Tbsp baking powder
1 tsp salt
2 eggs
1/4 c chopped chives
1 c buttermilk

Sauce
2 Tbsp butter
2 tsp oil
2 diced carrots
2 diced celery stalks
2 cloves garlic minced
2 bay  leaves
1/4 c flour
6 c of stock (from chicken just cooked)
1 c peas
1 c pearl onions
1/4 c heavy cream
S&P

Directions:
1. Place raw chicken and stock in pot, cover with water. Bring to boil. Reduce to simmer and cook 1 hour. skim surface of fat as it cooks.
2. Strain the fresh stock and shred chicken.
3. In dutch oven or pot start making the sauce by adding butter and oil. Saute carrots, celery, garlic, and bay leaves until soft. Stir in flour and make a roux. Keep stirring until coated.
4. Slowly pour in chicken stock and stir well each time. Add peas and onions.
5. Put chicken into sauce and bring up to a simmer. Let sauce simmer until thick enough to coat back of the spoon. Stir in heavy cream.
6. For dumplings:  sift dry ingredients together in a small bowl. Lightly beat wet ingredients together. Pour liquid into the dry and gently fold. The batter should be thick and cake-like.
7. Carefully drop heaping Tbsp of dumpling batter into the soup.  The dumplings should cover the top of the sauce but not crowd each other.  Let them poach for 10 or so minutes until firm and puffy.
8. Remove bay leaves.

Tips and Tricks
If you are watching calories use evaporated milk instead of heavy cream.
I cut the dumplings in half after cooking them. I also only use half the dumpling batter. Once everyone has gotten their first bowl (and taken all the dumplings) I add the rest of the dumpling batter.

Chicken Enchiladas

Inspiration: Tyler Florence
Prep time: 30 minutes
Cook time: 30 minutes
Makes: 8 servings

Description: This dish does take some time, but the results are worth it! I've been making different versions of enchiladas for a long time. This recipe is by far the best one I've eaten and made. To cut down on the prep time have your chicken already cooked and shredded.

                                            

Ingredients
3 Tbsp oil
2 lbs chicken breast (cooked and shredded or cubed)
S&P
2 tsp cumin
2 tsp garlic powder
1 tsp taco seasoning
1 red onion chopped
2 cloves of garlic minced
1 can corn
1 can of chopped chiles
4 canned chipolte chiles, seeded and minced
28 oz can stewed tomatoes
1/2 tsp flour
16 tortillas
2 cans enchilada sauce
1 cup shredded cheese
garnish: cilantro, scallions, sour cream, chopped tomatoes, olives.

1. Brown chicken meat. (sometimes I use leftover roasted chicken or bake chicken breasts and continue on with the recipe) Sprinkle with cumin, garlic powder, taco seasonings. remove and cool.
2. Saute onion and garlic in chicken drippings until tender. Add corn, chiles, and tomatoes.
3. Shred chicken add to pan, combine with vegetables, dust mixture with flour to help set.
4. Coat bottom of casserole pan with enchilada sauce. Dip each tortilla in enchilada sauce to coat.
5. Add chicken mixture and cheese to tortilla, roll and add to casserole dish. Top with more enchilada sauce and cheese.
6. Bake 15 minutes in 350 degree oven. Once out, top with any garnish you like: olives, tomatoes, sour cream etc.

Tips and Tricks
If you want to save some time you can use pre-shredded chicken.
If you have leftover filling, refrigerate.  It makes excellent omelets!
I don't always use chipotle chiles, it depends on the heat level my dinner crowd can tolerate.
Variations

40 Clove Garlic Chicken

Inspiration: Alton Brown
Prep time:
Cook time: 2 hours
Makes: 8+ servings

Description: My mouth is watering just looking at this picture. The chicken comes out juicy and full of flavor. Even if garlic isn't your favorite ingredient (it is in my household) you will enjoy this dish. Excellent for a dinner party and makes a great gravy sauce to pour over the meat. Don't forget about all those cloves of garlic either.....toast up some bread and spread the roasted garlic on it.

                                                        

Ingredients
dutch oven, roaster pan, or crock pot
1 chicken whole or cut up
ground pepper
rosemary, thyme, sage, parsley
garlic bulb cut in half
1 lemon cut in quarters
40 cloves of unpeeled garlic
2 stalks of celery cut into pieces

Directions:
1. Place celery pieces on bottom of dish or crock pot.
2. Season the chicken inside and out with spices and S&P. Place garlic bulb and cut up lemon inside the cavity.
3. Place chicken in pot and surround with garlic cloves.
4. Cover and cook: Crock pot- low 8 hours
                               Dutch oven- 350 deg. 1 1/2-2 hours or until chicken is at 165.

Gravy:
1/4 cup of cream
2 Tbsp cornstarch
S&P
A couple of roasted garlic cloves mashed.
Skim the fat off the liquid in the pot. Turn the heat to high. Add the cornstarch and cream and mix until smooth. Stir adding garlic cloves until thickened.

Tips and Tricks
Serve with noodles or mashed potatoes. Garlic cloves can be squished into potatoes or garlic bread.
I prefer the oven method.