This yummy meal has become a recent go-to dinner classic. Creamy, citrus flavor with a variety of textures and flavor mixes makes this dish a oft-requested dinner.
Creamy Chile Lime Chicken
6 Boneless/Skinless Chicken Breasts Halves
3 tbl butter
1/2 cup chicken broth
1 4 oz can diced green chilies
1/4 cup lime juice
1/2 cup sour cream
1 Tbls cornstarch
Shredded Pepper Jack Cheese
1 Ripe Avocado
Directions: Cut each Chicken breast half into halves, pat dry with paper towel and sprinkle with salt and pepper. Cook in pan over medium heat with melted butter, until firm and browned. Meanwhile Combine broth, green chilies, lime juice, sour cream and cornstarch in a bowl or mixing cup with a pour spout. Pour this mixture over cooked breasts and turn heat to medium-low. Cook and coat chicken pieces until sauce thickens and is heated through.
Serve topped with shredded Pepper Jack Cheese, Avocado slices, cilantro and fresh lime. Serve along-side rice or potato slices roasted in oil. Enjoy!
A tasty dish that is easy to make, with condiments that really set it apart and make it a complete meal. Just think of a taco that is made like a casserole dish that can be kept for left-overs really easily. That’s this Gluten-free Mexican Taco Casserole.
Need: 13 x 9″ glass casserole dish
12 King-size White Corn Tortillas
1 lb ground beef
1 small onion – diced
1 28 oz can Enchilada Sauce (mild, med or hot to liking)
1 15 oz can black beans
1 14 oz can sweet corn
2 cups Mexican shredded cheese
1 can diced green chiles
Cut the King-size white corn tortillas in half to form 24 halves. Grease or spray the bottom of the casserole dish with oil. Cook ground beef and diced onion together until cooked through. Drain the fat. Add salt and pepper to liking.
Place 8 halves of corn tortillas in bottom of casserole dish, flat sides to the edge except for the two in center, to cover the bottom with one layer. Pour 1/3 can of Enchilada sauce (shake the can to mix the sauce) over tortillas (I poke two holes in can with can opener to pour out contents from can). Spread 1/2 of hamburger mix evenly over the tortillas, sprinkle 1/2 can of black beans evenly over meat, sprinkle 1/2 can of corn evenly over meat and beans, sprinkle 1 cup of cheese evenly over all and dot with 1/2 can of green chiles. Repeat tortilla layer and repeat filling layer saving about a handful of the cheese. Top with last tortilla layer, cover with remaining 1/3 can of Enchilada sauce and distribute remaining cheese over the top.
Place in pre-heated 350 degree oven for about 30-40 mins. When cooked through, the sauce should be bubbling and the cheese on top melted.
Remove from oven and serve by cutting into pieces. Top each serving with sour cream, shredded lettuce, salsa, fresh cilanto and lime juice. We place the condiments on the table for each person to “dress” his or her serving to taste.
This makes great left-overs too!
Trader Joe’s products to the rescue again! For those of you who have a Trader Joe’s market nearby you know what I mean . . . for those of you who don’t, well sorry you’ll have to make your own Red Curry sauce.
Soccer season is here which means really fast dinners need to be on the agenda. Oldest son had his first practice last night (Monday) and everyone was ready to eat BEFORE we got home. No fear, I had a plan which was helped by middle son calling me on our way home – Oldest son was driving, so I can use the phone while driving now – asking how he could help get dinner started!
Here is what I told my helping son.
Serves 4-5 people
Put rice and water together in a saucepan but don’t turn on yet.
Set a large saucepan full of water on a burner (For Thai noodles)
(We salt the water for both with Garlic Salt)
3 Boneless, skinless Chicken breast halves – cut into bite-sized pieces
Salt & Pepper
1 box Thai rice noodles (stir fry kind) – We use Trader Joe’s
1 bottle Trader Joe’s Red Curry Sauce
Frozen peas and carrots mixture
1 can diced water chestnuts
Fresh Cilantro chopped
1 whole (or more) fresh lime cut into slices
Place chicken breast pieces in a casserole dish. Drizzle with olive oil then sprinkle with salt and pepper. Place in 350 degree oven. Start the rice. Cook chicken for 10 mins then pull out the chicken and stir to turn pieces over place back in oven. Turn on the burner under the the noodle water. After another 10 mins pour whole bottle of Trader Joe’s Red Curry Chicken over chicken in pan and add frozen peas and carrots (a portion of the bag – to liking) and water chestnuts then place back in oven for another 10 mins. Meanwhile make the Thai rice noodles according to package directions.
When we returned home, helping son had the chicken in the oven, the rice started and a pan of water ready for boiling. I took over from there. Great work from middle son!
Prepare toppings: Chop washed cilantro, cut up lime, pour out peanuts.
Serve chicken mixture over rice or noodles or both. Top with Cilantro and peanuts and drizzle with fresh-squeezed lime. Serve with a salad and enjoy. The toppings really set this dish up to be a “knock-out”!
“What’s for dinner tonight?” That question rings through our kitchen on an almost daily basis. Usually I have an answer to that question but sometimes I just don’t have a clue; so I rely on a tried-and-true standard option. Honey-Mustard Gravy Chicken is one of those tried-and-true creations that is easy to make and tasty for all to eat.
Honey Mustard Gravy Chicken
Ready to eat in about 30 minutes or so
Need: Large skillet
8 Chicken tenderloins
Fresh ground pepper
2 Tbls butter
1/2 cup sour cream
2 tsp Dijon mustard
2 tsp honey
2 tsp Tarragon
Melt butter in skillet. Sprinkle tenderloins with salt and pepper and place in heated skillet with melted butter. Cook on medium-high heat until tenderloins are browned and cooked through. Meanwhile, mix together the sour cream, mustard, honey and Tarragon in a small bowl or pourable cup to make the gravy. Pour gravy mix onto cooked chicken and cook and stir over low heat until gravy has warmed up and covers the chicken.
Serve with cooked rice and a veggie. The gravy tastes great on the rice too!
See . . . super easy!
Potato Cheese Chowder with Bacon
1 small onion – diced
2 stalks celery – diced
2 Tbls butter
1 Quart (4 cups or 32 oz) of Chicken Broth – I used Trader Joe’s Organic that comes in a box with a pour spout
6 Yukon Gold potatoes – washed and cut into bite-sized pieces
1 handful of baby carrots – diced
2 cups milk
1/2 cup of sour cream
1 cup shredded cheddar or cheddar cheese mixture
Pieces of cooked bacon – I used Trader Joe’s Ends and Pieces and trimmed a lot of the fat off, cut the meat into pieces and fried the pieces in a pan.
Dice celery and onion and saute in melted butter in a medium sized sauce pan until tender. Add the chicken broth and heat over medium heat. Dice potatoes into bite-sized pieces and place in pan. Toss in the carrots (also diced) when the potatoes are about half way done. Cook until carrots and potatoes are soft. Turn heat to low and add milk and sour cream. Stir to combine. Meanwhile cook bacon pieces if you haven’t done so already. Add cheese and heat through until cheese is melted. Add salt and pepper to taste. Garnish each serving with bacon bits. The soup is ready to serve and enjoy.