Posts Tagged ‘Chicken’



March 1, 2012

Having roots from Louisiana, Jambalaya is one of my favorite things to eat.  Growing up my mom made it a lot and luckily, my husband’s father did too!  Before we were married, David made us his father’s recipe and it was delicious!  At that point, I knew David was a keeper.  I was also impressed David made something from scratch!

I recently needed something to bring to share with my class so I decided to make the jambalaya and they were very happy with the end product.

Recipe courtesy of Gary, my wonderful father-in-law.  🙂

-1 lb. chicken thighs-1 lb. sauage slice 1/4 inch
-1/2 lb. cubed ( you can fine ham packaged w/ cubed ham )
-1 large onion chopped
-1 bellpepper chopped
-2 cups rice-1 can rotel
-2 rounded tsp. cajun season-1/2 tsp. thyme( ground )
-1 rounded tsp. garlic
-1 can chicken broth

Cut chicken up and saute in 3 tbs. oil until white. Remove from pot and add 1tbs. oil. Add onion and bellpepper and saute till soft. Stir often. When soft add sauage , ham  and chicken. Cook 2-3 min.  Add your rice and stir 2-3 min.
—Prior to doing this last couple of steps measure your rotel and chicken broth plus water to atotal of 4 cups liquid.Add to pot and bring to boil. While waiting for the boil add cajun season, thyme , and garlic. When it starts boiling, cover and reduce heat to a low simmer for 20 min. Uncover and stir occasionally. Cover and simmer for 20 min more. Check an see if all the liquid  has been absorbed.

This last image is actually from when David made it last time, but I can tell you mine was just as delicious and I can’t wait to make it again.  It tastes so yummy!

Happy cooking!


Taco Casserole

February 6, 2012

Casseroles are one of my most favorite things to bake and I discovered some delicious taco bake casseroles a couple years back.  I modify them every time and make changes based on what is in my kitchen.  With that said, I’m going to post one of the original recipes and then discuss modifications I’ve made.

The recipe that first inspired me was from  

Tortilla Chips (or Corn Tortillas)
1 tbsp Chili Oil (I used Chili/Garlic Oil)
1 Onion, chopped
2 cloves Garlic, minced
1 pound ground chicken (I’ve used beef and turkey before, Chorizo would be good too)
2 tbs Taco Seasoning (or your own seasoning)
1 can black beans, drained
1 cup salsa
1 cup shredded fat free or reduced fat cheese (I use more like 1 pound of cheese)

Pre-heat oven to 350 degrees.

Heat oil in skillet and saute onion and garlic until soft.  Add meat and seasonings and cook for about 5 minutes.  Add beans, salsa or any other flavors (I think I put corn in here).  Mix well and let thicken.

Spray bottom of rectangular pyrex dish.  Layer bottom with chips or tortillas.  At this point, I layered everything like a mexican lasagna and in any order.

Bake for 20 minutes or until cheese is melted.  The meat should be cooked already so you’re just letting all the flavors mix and settle.

You can serve with sour cream or olives or avocado or really anything you’d like!

I believe I added salsa on top after the final layer of tortillas were put on top to help soften and flavor everything. I love when the tortillas get a little crispy from the baking process so don’t cover completely, just make sure there is enough liquid to season the tortillas.

Happy Eating!


Chicken Tortilla Soup

September 26, 2011

I made this soup recently and it was my first go at it.  David claims I made this before without chicken, but it was definitely not this recipe.  I ran across a recipe that claimed to be the best chicken tortilla soup they had ever had so I figured it should be pretty good, so I tried it!  It turned out really good so I am here to share the recipe with you.  I took a few more pictures as I made this so let’s hope they turned out.


  • 8 boneless skinless chicken breasts (the original recipe called for 3- I like meat!) 
  • 2 tablespoons olive oil, divided
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons salt
  • 1/2 teaspoon cayenne pepper
  • 1 medium onion, diced
  • 1 red bell pepper, diced (seeds and ribs removed)
  • 1 green bell pepper, diced (seeds and ribs removed)
  • 4 cloves garlic, diced
  • 4 tablespoons tomato paste (I put a whole small can)
  • 32 ounces low sodium chicken broth
  • 3 cups hot water
  • Corn (frozen or fresh)
  • 1 (10 oz) can Rotel tomatoes and green chiles
  • 2 (15 oz) cans black beans, drained and rinsed
  • 3 tablespoons cornmeal
  • either corn tortillas cut into strips or chips
  • Any garnishes: cheese, sour cream, avocado, tomato, red onion, cilantro
Preheat oven to 375 degrees.  Mix together the spice mix: cumin, chili power, garlic powder, salt and cayenne.  Spray a baking sheet with cooking spray.  Drizzle 1 tablespoon of the olive oil evenly on the chicken breasts and place them onto the baking sheet.  Sprinkle a teaspoon or two of the spice mix on both sides of the chicken breast (reserve the rest of the spice mix for later).  Bake chicken for 20-25 minutes, or until chicken is done . Shred chicken by pulling them apart using two forks (I cut it with a knife) and set aside until ready to use.
While the chicken is cooking, heat the remaining one tablespoon of olive oil in a large pot over medium high heat.  Add the chopped onions, red pepper, and green pepper.  Allow to cook for 3-5 minutes, or until veggies have begun to soften.  Add in the grated garlic and stir for another minute or two.
Next, stir in the remaining spice mix and then add the shredded chicken and stirl until combined.  Stir in the tomato paste and then add the rotel, chicken broth, water, corn, and black beans.  Bring to a boil (stirring often) and then reduce heat to a simmer and allow to simmer for 10-15 minutes.
Mix the cornmeal with a splash of water and pour into the soup.  Allow soup to continue to simmer for an additional 15-30 minutes.  Taste to check seasonings, adding more salt or cayenne if needed.  Turn off heat and add tortilla strips if you chose to.  Ladel up and serve hot!  Don’t forget to add your favorite toppings and chips!  I like a crunch!
It was really yummy!  I hope you enjoy!
Let me know what you would do differently.  I don’t make this often or eat it that often in restaurants. I’d love advice!
The original recipe was found at:
Happy Eating!


June 6, 2011

This is going to be a pretty quick post.  I’ve never made kabobs before and wanted to do something easy for dinner with Melissa, her husband, and David.  I wanted to combine seafood, meat, and veggies and I thought kabobs would be the best way to do this.

Bamboo Skewers (or metal ones)
-Green and Red Peppers
-Seasoning for meats/fish
-Sausages of any kind work
-Beef (the grocery store had pre-cut kabob beef)
-Scallops (not sure I’d do that again)
-Pork (we bought boneless ribs and cut them up)

All we really did was cut up the veggies into big cube sizes and season the meats.  We did the same rub on the beef and pork and more of a salt and pepper rub on the fish.

To assemble, just layer the meat and veggies one skewers and on separate skewers the fish and veggies.

We put them on the grill to cook.  Obviously the fish skewers take a different amount of time than the meat ones so make sure you take note of that and skewer things of like cooking time.

Here is our finished product!



Quick Paella

May 30, 2011

I got an e-newsletter and when I scrolled down to the recipe of the week I barely had to read the title to know I couldn’t wait to try it!  It’s called a Quick Paella and it’s more like a jambalaya than a paella, but that works for me!

I’m going to copy paste the recipe here:

“This recipe, created by Chef Michael H. Flores of San Antonio, is the perfect blend of ingredients and makes a great pairing with this month’s wine varietal spotlight, Viognier.

Quick Paella
Serves Six
Quick Paella
1 one-pound bag of saffron-flavored rice
1/4 cup olive oil
1 onion, chopped
1 red bell pepper, chopped
6 garlic cloves, minced
3 raw chicken breasts, cubed
1 tsp. each salt and freshly ground black pepper
1 pound raw wild-caught shrimp, peeled and deveined
2 links Spanish chorizo, sliced
Small box of frozen peas, thawed
1 can of kidney beans, drained
Small jar of sliced olives with pimentos, drained

Cook the rice according to the directions on the package, using olive oil instead of butter. While the rice is cooking, heat the olive oil in a large pan (with a cover) over medium-high heat. Add the onion and red bell pepper and sauté for 2 minutes; add the garlic and cook for another minute. Next, add the chicken, salt and pepper, and continue cooking for 4 minutes; stir in the shrimp and chorizo. Cook for 2 more minutes and then add the peas and beans; cover and turn heat to low.

As soon as the rice is ready, combine the two pots. Do not over-mix. Taste and adjust the seasonings with salt and pepper. Serve immediately topped with the olives.”

I really loved the saffron rice and never thought of cooking with it!  I thought the chicken seemed a little flavorless, but the chorizo and shrimp were amazing!  Here’s  a picture of my pretty paella:

Happy eating!


Black Bean and Chicken Chilaquiles

December 20, 2010

I once again found something in my Cooking Light: Essential Dinners cookbook I was excited about cooking.  Now I don’t often get excited about cooking with chicken, so I thought this casserole like dish would camouflage the chicken and I think it did a great job of it.  According to my cookbook, this is a traditional Mexican breakfast favorite.  I don’t know that I could imagine it in the morning, but I am sure it’s good at all times of day.  The pronunciation is: chee-lah-KEE-lays.  Yea, I can’t say it either.  🙂

Here’s how it’s made:

Cooking Spray
1 cup thinly sliced onion
5 garlic cloves minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4 ounce) can salsa de chile fresco (such as El Pato)  (I used any salsa.)
15 (6 inch) corn tortillas, cut into 1 inch strips
1 cup shredded queso blanco (about 4 ounces)  (I used about triple this amount)

Preheat oven to 450 degrees.

Heat a large nonstick skillet over medium-high heat.  Coat pan with cooking spray (I actually used a Chili-Garlic Oil, mmm).  Add onion; saute 5 minutes or until lightly browned.  Add garlic; saute 1 minute.  Add chicken; cook 30 seconds.  Transfer mixture to a medium bowl; stir in black beans.  Add broth and salsa to pan; bring to a boil.  Reduce heat and simmer 5 minutes, stirring occasionally.  Set aside.

Place half of tortilla strips in bottom of an 11 x 7 inch baking pan coated with cooking spray.  Layer half of chicken mixture over tortillas.  (I added a layer of cheese after this.)  Top with remaining tortillas and chicken mixture.  Pour broth mixture evenly over chicken mixture.  Sprinkle with cheese.  Bake at 450 degrees for 10 minutes or until tortillas are lightly browned and cheese is melted.

Yield: 6 servings (more or less depending on what you consider a serving size)
Recipe on Cooking Light’s website

My comments on the turn out of the recipe are that it’s delicious when it’s served right out of the oven.  Really good.  I think it looses its flavor after sitting in the fridge and being reheated.  I’d either suggest to put the salsa mixture in between both layers or adding a can of rotel or just diced tomatoes to the first layer.  My other suggestion would be to serve it with salsa and let people add what they’d like.  Either way, it was really delicious and will probably be gone by the end of the day!  Yummy!

Happy Eating,