Easiest and most amazing roast ever. Combine the ranch, italian dressing and brown gravy packets with a 1/2 cup of water and pour over roast in a crock pot. Sounds good
Showing posts with label Entrees. Show all posts
Showing posts with label Entrees. Show all posts
Monday, July 30, 2012
Baked Creamy Chicken Taquitos
Baked Creamy Chicken Taquitos
print recipe text only1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.
Then roll it up as tight as you can.
Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.
Makes 12-16
Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.
Wanna make it a meal?
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Serve with a side of Black Beans and a simple green salad with Creamy Lime-Cilantro Dressing. Wash it down with some Brazilian Lemonade!
Looking for the beef version? It’s right here!
Lastly, recently this recipe was noted in an article in the Chicago Sun-Times where the author noted that they were “some of the best taquitos I’ve ever had” I’ll take it!
Chipotle-Lime Grilled Chicken
Gourmet | June 2006
user rating
91% would make it again
user rating:
Chipotle-Lime Grilled Chicken
Chipotle-Lime Grilled Chicken
yield: Makes 6 servings
active time: 15 min
total time: 35 min
Smoky chipotle marries lime juice and mild honey in this irresistible chicken dish, perfect for your next barbecue.
ingredients
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 1/2 tablespoons chipotle Tabasco
- 3/4 teaspoon salt
- 6 large skinless boneless chicken thighs (2 1/2 lb total)
- 2 teaspoons mild honey
preparation
Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).
While coals are lighting, stir together lime juice, oil, Tabasco, and salt in a liquid-measuring cup. Put chicken in a large sealable bag and add 1/3 cup marinade (reserve remainder in cup). Seal bag, forcing out excess air, and marinate chicken at room temperature, about 15 minutes. Stir honey into remaining marinade until dissolved to make sauce.
Grill chicken (discarding marinade in bag) on lightly oiled grill rack, covered only if using a gas grill, turning chicken over occasionally and moving it to avoid flare-ups if necessary, until just cooked through, 8 to 10 minutes total.
Brush both sides of chicken with some of reserved sauce, then continue to grill, turning over once, until lightly browned, about 1 minute more. Serve chicken drizzled with remaining sauce.
Cooks' noteIf you aren't able to grill outdoors, chicken can be cooked in batches in a hot, lightly oiled, well-seasoned large (2-burner) ridged grill pan over moderate heat, about 15 minutes (before brushing with sauce).
Read More http://www.epicurious.com/recipes/food/views/Chipotle-Lime-Grilled-Chicken-234987#ixzz20H2wopCA
Chicken with Lime Butter
Hi Jan....sorry it has taken me sooooo long to get this recipe to you!!
6 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 lime, juiced
8 Tbs butter
1/2 tsp chives, minced
1/2 tsp dill weed
Sprinkle both sides of chicken with salt and pepper. Heat oil, add chicken cook 4 minutes, turn down heat to low. Turn chicken over cook 10 minutes more. Remove chicken (keep warm), discard oil. In same pan, cook lime juice over low heat until juice begins to bubble. Add butter and stir until sauce thickens. Stir in chives and dill weed. Spoon sauce over chicken.
Thanks so much taking us sailing! We had such a wonderful time. Dinner was yummy too! We'll see you in November, if not before!
Kris
6 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
1/3 cup oil
1 lime, juiced
8 Tbs butter
1/2 tsp chives, minced
1/2 tsp dill weed
Sprinkle both sides of chicken with salt and pepper. Heat oil, add chicken cook 4 minutes, turn down heat to low. Turn chicken over cook 10 minutes more. Remove chicken (keep warm), discard oil. In same pan, cook lime juice over low heat until juice begins to bubble. Add butter and stir until sauce thickens. Stir in chives and dill weed. Spoon sauce over chicken.
Thanks so much taking us sailing! We had such a wonderful time. Dinner was yummy too! We'll see you in November, if not before!
Kris
Chicken and Cormeal Dumplings
re per serving
CARB GRAMS PER SERVING: 47
Nutrition Facts Per Serving:
- Servings Per Recipe: 2
- Calories: 369
- Protein(gm): 24
- Carbohydrate(gm): 47
- Fat, total(gm): 10
- Cholesterol(mg): 55
- Saturated fat(gm): 1
- Monosaturated fat(gm): 5
- Polyunsaturated fat(gm): 3
- Dietary Fiber, total(gm): 5
- Sugar, total(gm): 9
- Vitamin A(IU): 103
- Vitamin C(mg): 9
- Thiamin(mg): 0
- Riboflavin(mg): 1
- Niacin(mg): 7
- Pyridoxine (Vit. B6)(mg): 0
- Folate(µg): 81
- Cobalamin (Vit. B12)(µg): 1
- Sodium(mg): 582
- Potassium(mg): 681
- Calcium(DV %): 162
- Iron(DV %): 3
- Vegetables(d.e): 1
- Starch(d.e): 3
- Lean Meat(d.e): 2
- Fat(d.e): 1
Diabetic Exchanges
- 2medium carrots, thinly sliced
- 1stalk celery, thinly sliced
- 1/3cup fresh or frozen corn kernels
- 1/2of a medium onion, thinly sliced
- 2cloves garlic, minced
- 1teaspoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4teaspoon ground black pepper
- 2chicken thighs, skinned
- 1cup reduced-sodium chicken broth
- 1/2cup fat-free milk
- 1tablespoon GF flour
- 1recipe Cornmeal Dumplings (see recipe below)
- Coarsely ground black pepper (optional)
1.In a 1 1/2- or 2-quart slow cooker, combine carrots, celery, corn, onion, garlic, rosemary, and 1/4 teaspoon pepper. Top with chicken. Pour broth over mixture in cooker.
2.Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. If no heat setting is available, cook for 5 to 5 1/2 hours.
3.If using low-heat setting, turn to high-heat setting (or if no heat setting is available, continue cooking). Transfer chicken to a cutting board; cool slightly. When cool enough to handle, cut chicken off bones; discard bones. Chop chicken; return to mixture in cooker. In a small bowl, combine milk and flour until smooth. Stir into mixture in cooker.
4.Using two spoons, drop Cornmeal Dumplings dough into four mounds on top of hot chicken mixture. Cover and cook for 20 to 25 minutes more or until a toothpick inserted into a dumpling comes out clean. (Do not lift cover during cooking.) If desired, sprinkle each serving with coarse pepper.
Cornmeal Dumplings
- 1/4cup GF flour
- 1/4cup GF cornmeal
- 1/2teaspoon baking powder
- Dash salt
- 1egg white
- 1tablespoon fat-free milk
- 1tablespoon canola oil
1.In a medium bowl stir together flour, cornmeal, baking powder, and salt. In a small bowl combine egg white, milk, and oil. Add egg mixture to flour mixture; stir just until moistened.
Chicken Cordon Bleu
Chicken Cordon Bleu
Beau Gustafson
This lightened version of Chicken Cordon Bleu remains tres délicieuse despite a modest amount of butter. Fix mashed potatoes and a side of green beans while the chicken bakes.
Yield: 4 servings (serving size: 1 rolled chicken breast half)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 297
- Calories from fat: 30%
- Fat: 9.9g
- Saturated fat: 4.4g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 1g
- Protein: 45.5g
- Carbohydrate: 3.8g
- Fiber: 0.5g
- Cholesterol: 125mg
- Iron: 1.9mg
- Sodium: 619mg
- Calcium: 94mg
Ingredients
- 1/4 cup fat-free, less-sodium chicken broth
- 5 teaspoons butter, melted $
- 1 large garlic clove, minced
- 1/2 cup dry breadcrumbs
- 1 tablespoon grated fresh Parmigiano-Reggiano cheese
- 1 teaspoon paprika
- 4 (6-ounce) skinless, boneless chicken breast halves$
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 thin slices prosciutto (about 2 ounces)
- 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
- Cooking spray
Preparation
- Preheat oven to 350°.
- Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.
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