Super Chicken

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Why “super” chicken? Well, it’s SUPER easy, SUPER quick, SUPER crispy, and SUPER DUPER delicious.  So yes, “Super Chicken” is fitting to me!
My kids love chicken strips and I’ve made many a variations.  Some are here on the site and turn out well.  But I wanted one I could make in no time that didn’t require flipping, or frying, or marinating.  And crispy on the bottom too!  Impossible.. right?   Well, not anymore! I’ve experimented with tons of tricks that honestly don’t make that much difference.  I’ve made these with fresh breadcrumbs and that version turned out well too.. still crispy and pretty easy.  But I wanted easier.  So I took inspiration from this recipe , but used a parchment lined baking sheet so they would get crispy without sticking to the tray.
I pulse up a whole box of cornflakes in my food processor and keep them in a ziplock in the freezer for added convenience.
These were gobbled up in less time than it took to make them!

SUPER CHICKEN
1 1/2-2 lbs boneless skinless chicken breast or tenderloins
2 eggs, beaten
1 1/2 cups crushed cornflakes
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
1/4 tsp black pepper
2 T unsalted butter, melted

Heat oven to 425 degrees.  Line a large baking sheet with parchment paper.
If using chicken breasts, cut into strips.
Set up 2 shallow bowls, the beaten eggs in one and combine the cornflakes and spices in another.
Dip chicken in eggs, then cornflake mixture, then place on baking sheet.
Drizzle with the melted butter.
Bake for 30 minutes.  Boom.  Dinner.

Super Chicken

Ingredients

  • 1 1/2-2 lbs boneless skinless chicken breast or tenderloins
  • 2 eggs, beaten
  • 1 1/2 cups crushed cornflakes
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 2 T unsalted butter, melted

Instructions

  • Heat oven to 425 degrees. Line a large baking sheet with parchment paper.
  • If using chicken breasts, cut into strips.
  • Set up 2 shallow bowls, the beaten eggs in one and combine the cornflakes and spices in another.
  • Dip chicken in eggs, then cornflake mixture, then place on baking sheet.
  • Drizzle with the melted butter.
  • Bake for 30 minutes. Boom. Dinner.
  • Tip: Pulse up cornflakes in your food processor and store them in the freezer for added convenience. You'll have them ready whenever you need them! You could even add the spices too.
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    Instant Pot Taco Meat

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    My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
    This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
    And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

    INSTANT POT TACO MEAT
    2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    2 cups beef stock (or chicken or vegetable)
    2 tsp paprika
    2 tsp cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp salt
    1 tsp ancho chili powder
    1/2 tsp chipotle powder (more for spicier)

    Place frozen meat in instant pot, sprinkle on spices and pour in stock.

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    Cook for 25 minutes on high pressure then use quick pressure release.

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    Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

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    Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

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    For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
    Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
    Add shredded lettuce, salsa, and sour cream and taco night is ready!

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    Instant Pot Taco Meat

    If you want to make just 1 lb of meat, cut everything in half. But you want to be sure to use a full cup of liquid. To make a larger batch, you don't have to add additional stock. Just increase spices and meat.

    Ingredients

    • 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    • 2 cups beef stock (or chicken or vegetable)
    • 2 tsp paprika
    • 2 tsp cumin
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1 tsp ancho chili powder
    • 1/2 tsp chipotle powder (more for spicier)

    Instructions

  • Place frozen meat in instant pot, sprinkle on spices and pour in stock.
  • Cook for 25 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
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    Chicken Shawarma

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    So often I’m asked “what’s in this?! It’s so good!” And it’s usually the spices that get that reaction.
    This dish is incredibly simple to make but boy, does it pack flavor.  Using yogurt to marinade helps tenderize the chicken and keep it moist.  You can serve in with Naan or pita bread along with hummus, baba ganoush, and cucumber salad.  Or with some rice and veggies too.  Don’t skimp on the spices, they make it amazing!

    CHICKEN SHAWARMA

    1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
    olive oil, for cooking

    For marinade:
    1 cup plain yogurt (low fat is fine, but not fat free)
    1/4 cup olive oil
    8 cloves garlic, minced
    1 T cumin
    1 T smoked paprika
    1 tsp turmeric
    1 tsp kosher salt
    1/2 tsp black pepper

    If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
    Whisk together all the marinade ingredients in a medium bowl until well combined.  Add the chicken, cover and place in the fridge to marinade for at least an hour.  Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn’t do earlier than that.
    Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
    Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.)  Flip after browned on one side, then cook until heated through.
    Cut chicken in strips and serve.

    Chicken Shawarma

    Ingredients

    • 1 1/2 -2 lbs boneless skinless chicken (breasts or thighs)
    • olive oil, for cooking
      For marinade:
    • 1 cup plain yogurt (low fat is fine, but not fat free)
    • 1/4 cup olive oil
    • 8 cloves garlic, minced
    • 1 T cumin
    • 1 T smoked paprika
    • 1 tsp turmeric
    • 1 tsp kosher salt
    • 1/2 tsp black pepper

    Instructions

  • If using chicken breasts, butterfly or cut into strips so they are similar in size and there is more surface area for the marinade to get in and flavor.
  • Whisk together all the marinade ingredients in a medium bowl until well combined. Add the chicken, cover and place in the fridge to marinade for at least an hour. Sometimes I do this in the morning, for cooking that evening for dinner, but I wouldn't do earlier than that.
  • Heat a skillet or griddle over medium high heat and drizzle with a little olive oil.
  • Remove from marinade and cook (working in batches as needed so as not to overcrowd the pan.) Flip after browned on one side, then cook until heated through.
  • Cut chicken in strips and serve.
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    Best Ever Burritos (Freezer Friendly!)

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    There are 2 types of food that I know without a shadow of a doubt, my hubby will LOVE.  Pizza and Mexican.  Pretty much any variety of either.  Well, almost.  There was the cauliflower pizza crust experiment.. we don’t talk about that. 😉

    I love keeping these on hand in the freezer, either for dinner or lunches.  I make them lots of ways, and we like them equally with shredded chicken too.  Homemade enchilada sauce and refried beans aren’t a must but if you want the best EVER you really should put in the extra time on those, they are so much yummier.
    You can adapt these to your own taste, if I have leftover refried beans I sometimes whip some up with just beans and cheese in them too.
    I’ve even made them with leftover turkey from a holiday.  Adding the enchilada sauce to the meat helps it stay moist.

    BEST EVER BURRITOS
    For the beef:
    2 lbs roast
    1 tsp salt
    1/4 tsp pepper
    1 tsp oregano
    1/2 tsp chipotle powder
    1 tsp cumin
    1 tsp onion powder
    1 tsp garlic powder

    To assemble:
    Flour Tortillas
    Homemade Enchilada Sauce, or store bought
    White or Red Rice
    Refried Beans
    Shredded cheese, I use a combination of monterey jack and cheddar

    To serve:
    Shredded lettuce
    chopped tomatoes
    Guacamole
    Sour Cream
    Sliced olives

    Combine all the spices together in a small bowl.  Coat the roast with the spices.  Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
    Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart. (TIP: If your roast doesn’t have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.)  Shred meat and toss with enchilada sauce.
    To assemble burritos:
    In a flour tortilla, place rice, meat, and beans.  Fold up one long side, then the short sides, and then roll tightly.
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    In the picture I also have shredded chicken tossed with enchilada sauce since I was making some chicken ones for the freezer as well.
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    If I’m freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
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    Place on a baking sheet and top with a little enchilada sauce (more if you want a “wet” burrito) and some cheese.
    Bake at 375 degrees until cheese is melted and warmed through.

    Best Ever Burritos

    Best Ever Burritos

    Ingredients

      For the meat
    • 2 lbs roast
    • 1 tsp salt
    • 1/4 tsp pepper
    • 1 tsp oregano
    • 1/2 tsp chipotle powder
    • 1 tsp cumin
    • 1 tsp onion powder
    • 1 tsp garlic powder
      To Assemble:
    • Flour Tortillas
    • Homemade Enchilada Sauce, or store bought
    • White or Red Rice
    • Refried Beans
    • Shredded cheese, I use a combination of monterey jack and cheddar
      To serve:
    • Shredded lettuce
    • chopped tomatoes
    • Guacamole
    • Sour Cream

    Instructions

    Make the meat:
  • Combine all the spices together in a small bowl. Coat the roast with the spices. Heat a drizzle of oil over medium high heat in a heavy oven safe pot and sear all sides of the meat.
  • Add 1 cup of water, cover, and bake at 350 degrees for 3 hours or until roast falls apart.
  • (TIP: If your roast doesn't have much marbling of fat or is a cheaper cut, cut into smaller pieces so it will break down faster.) Shred meat and toss with enchilada sauce.
  • To assemble burritos:
  • In a flour tortilla, place rice, meat, and beans. Fold up one long side, then the short sides, and then roll tightly.
  • If I'm freezing them, at this point I roll it snugly in foil then place them in a ziplock bag.
  • Place on a baking sheet and top with a little enchilada sauce (more if you want a "wet" burrito) and some cheese.
  • Bake at 375 degrees until cheese is melted and warmed through.
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    Posole (Revisited)

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    This is my ultimate cold weather meal.  Rainy day, snow, whatever.  Who am I kidding… or air conditioned house in the summer meal.   I’ve made this more times than I can count and over the years I’ve tweaked it until it’s exactly how we like it.  I’ve found that chili or cayenne powder is too spicy for us, but chipotle powder adds just enough heat.  Adding some smoked paprika adds that deeper flavor and color without the heat as well.
    You can use leftover shredded chicken or turkey as well (I’ve made this many times with turkey leftovers from holidays!)  Just add it towards the end of the cooking so it’s not overcooked.  My favorite though is adding raw chicken and letting it cook in that super flavorful broth.
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    POSOLE

    1 T olive oil
    1 medium white onion, chopped
    1 red bell pepper, chopped (optional)
    4 garlic cloves, minced
    4-6 cups chicken stock
    15 oz tomato sauce
    2 T tomato paste
    29 oz can gold hominy, drained and rinsed
    2 tsp dried oregano
    1 1/2 tsp cumin
    1/4 tsp chipotle powder (more to desired spiciness)
    1 tsp smoked paprika
    1 1/2 lbs boneless skinless chicken breasts
    salt and pepper to taste
    1 bunch cilantro, chopped

    Heat oil in a large pot over medium heat.  Add onion and bell pepper and saute until softened.  Add garlic and cook until fragrant.
    Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine.  Add chicken and cook uncovered on medium low for an hour or until chicken is cooked.  Remove and shred, add back to pot.
    Season with salt and pepper, add cilantro just before serving.
    Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.

    Posole (Revisited)

    Ingredients

    • 1 T olive oil
    • 1 medium white onion, chopped
    • 1 red bell pepper, chopped (optional)
    • 4 garlic cloves, minced
    • 4-6 cups chicken stock
    • 15 oz tomato sauce
    • 2 T tomato paste
    • 29 oz can gold hominy, drained and rinsed
    • 2 tsp dried oregano
    • 1 1/2 tsp cumin
    • 1/4 tsp chipotle powder (more to desired spiciness)
    • 1 tsp smoked paprika
    • 1 1/2 lbs boneless skinless chicken breasts
    • salt and pepper to taste
    • 1 bunch cilantro, chopped

    Instructions

  • Heat oil in a large pot over medium heat. Add onion and bell pepper and saute until softened. Add garlic and cook until fragrant.
  • Add 4 cups chicken stock, tomato sauce and paste, hominy, spices and stir to combine. Add chicken and cook uncovered on medium low for an hour or until chicken is cooked. Remove and shred, add back to pot.
  • Season with salt and pepper, add cilantro just before serving.
  • Serve with tortillas and tortilla chips for dipping, chopped avocado, shredded cheese, sour cream, and lime wedges.
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    DIY Bagel Dogs

    DIY Bagel Dogs
    I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
    Now let’s make some!
    DIY Bagel Dogs

    DIY BAGEL DOGS

    For the dough:
    1 1/2 cups warm water
    1 T sugar
    2 tsp kosher salt
    1 pkg active dry yeast
    4 1/2 cups flour
    2 oz butter, melted

    10 cups water
    2/3 cup baking soda
    egg wash (1 egg yolk mixed with 1 T water)
    pretzel salt, optional
    24 hot dogs

    Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
    Mix until dough pulls away from the side of the bowl.
    Place in an oiled bowl and cover for 1 hour.
    Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
    Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
    Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
    Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
    Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
    Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

    To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

    DIY Bagel Dogs

    Ingredients

    • 10 cups water
    • 2/3 cup baking soda
    • egg wash (1 egg yolk mixed with 1 T water)
    • pretzel salt, optional
    • 24 hot dogs
      For the dough:
    • 1 1/2 cups warm water
    • 1 T sugar
    • 2 tsp kosher salt
    • 1 pkg active dry yeast
    • 4 1/2 cups flour
    • 2 oz butter, melted

    Instructions

  • Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
  • Mix until dough pulls away from the side of the bowl.
  • Place in an oiled bowl and cover for 1 hour.
  • Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too). While the water is heating form the bagel dogs.
  • Divide the dough into half, then each half into 12 equal pieces. For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
  • Place on a greased baking sheet and repeat with remaining hot dogs and dough. (I used 2 baking sheets)
  • Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
  • Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
  • Brush with egg wash and sprinkle with pretzel salt if using. Bake for 12 to 14 minutes, until golden brown.
  • To freeze, cool first then place in freezer bags or containers. I've never flash frozen these and have never had them stick together. Reheat in oven or microwave.
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    Cheddar and Green Onion Chicken Burgers

    Cheddar and Green Onion Chicken Burgers
    These are our absolute favorite chicken burgers.  You can also make them with ground turkey but we all prefer the flavor of ground chicken.  Try to use a good quality chicken as well.  I buy mine locally from Butcher Boys.  Buying meat from a butcher with quality product makes a total difference how your meat will taste, there just isn’t a comparison.  I actually save money as well.
    I’ve made them with shredded swiss, gruyere, medium or sharp cheddar, or Irish cheddar.  Our favorite is the sharp cheddar or Irish cheddar.  Since there isn’t a lot of cheese in them using a stronger flavored cheese makes sense.
    I usually serve them with slider buns, lettuce, tomato, etc.  I don’t mind them without a bun even, but I’m weird like that. 🙂
    While you could grill them I wouldn’t recommend that since ground chicken can be a little trickier to grill.  Since it has a lower fat content it tends to fall apart and stick more on a grill.

    CHEDDAR AND GREEN ONION CHICKEN BURGERS
    makes 7 (3 oz) sliders

    1 lb ground chicken
    1/2 cup shredded cheese (We like cheddar or Irish cheddar)
    4 green onions, thinly sliced
    2 T breadcrumbs
    2 T dijon mustard
    2 garlic cloves, minced
    salt and pepper
    drizzle olive oil

    Combine all ingredients except the oil in a bowl, mixing gently.
    Form into patties.  Heat a pan with a drizzle of olive oil over medium heat and cook patties, flipping once.  Be sure to cook all the way through, this is chicken not hamburger.
    You can always check the temperature if you’re unsure and don’t want to overcook them.
    Serve hot.

    Recipe adapted from Everyday Food

    Cheddar and Green Onion Chicken Burgers

    Yield: 7

    Serving Size: 3 oz patties

    Ingredients

    • 1 lb ground chicken
    • 1/2 cup shredded cheese (We like cheddar or Irish cheddar)
    • 4 green onions, thinly sliced
    • 2 T breadcrumbs
    • 2 T dijon mustard
    • 2 garlic cloves, minced
    • salt and pepper
    • drizzle olive oil

    Instructions

  • Combine all ingredients except the oil in a bowl, mixing gently.
  • Form into patties. Heat a pan with a drizzle of olive oil over medium heat and cook patties, flipping once. Be sure to cook all the way through, this is chicken not hamburger.
  • You can always check the temperature if you’re unsure and don’t want to overcook them.
  • Serve hot.
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    Chicken Tortilla Casserole

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    I don’t know about you all, but it’s been a bit crazy around here.  “Back to school” in our house looks different than the staged photos everyone is taking for their kids first day of___.  I am usually scurrying around with last minute projects and re-organizing our classroom.  Hence the shortage of posts lately!  I’ve also been canning up a flurry (I have something fun to share soon for canners!)  So simple meals have been on the list lately and this one totally saved the day last night.  Quick and yummy.  You could totally make this ahead of time, just wrap in plastic wrap and keep in the fridge until ready to bake.
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    CHICKEN TORTILLA CASSEROLE

    10 (9 inch) flour tortillas
    oil
    1 1/2 cups chopped onion, about 1 large
    3 cloves garlic, minced
    1 cup finely chopped cilantro
    1 cup sour cream
    1/4 tsp chili powder (more if you want it spicy)
    1/2 tsp cumin
    1 1/2 tsp oregano
    salt and pepper, to taste
    1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
    2 cups shredded monterey jack cheese
    2 cups shredded cheddar cheese
    For topping: diced tomatoes, sliced green onions, chopped avocado

    Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
    When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened.  Add the garlic and cook another minute or until fragrant.  Set aside.
    Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
    Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit.  Spread with about 3 T of the sour cream mixture.
    Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
    Repeat 3 more times.  Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese.  Reserve the remaining cilantro for sprinkling on after baking.
    Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
    Top with remaining cilantro, tomatoes, green onions, and avocados.  Serve with extra sour cream and salsa if desired.

    Chicken Tortilla Casserole

    Chicken Tortilla Casserole

    Ingredients

    • 10 (9 inch) flour tortillas
    • oil
    • 1 1/2 cups chopped onion, about 1 large
    • 3 cloves garlic, minced
    • 1 cup finely chopped cilantro
    • 1 cup sour cream
    • 1/4 tsp chili powder (more if you want it spicy)
    • 1/2 tsp cumin
    • 1 1/2 tsp oregano
    • salt and pepper, to taste
    • 1 1/2 lbs chicken breast, cooked and shredded (about 4 cups)
    • 2 cups shredded monterey jack cheese
    • 2 cups shredded cheddar cheese
    • For topping: diced tomatoes, sliced green onions, chopped avocado

    Instructions

  • Use a drizzle of oil to brown tortillas in a skillet over medium to medium high heat, adding another drizzle of oil as needed (not necessary but does give the tortillas a more crisp texture.)
  • When tortillas are done, using the same skillet, add another drizzle of oil and saute the onions until softened. Add the garlic and cook another minute or until fragrant. Set aside.
  • Mix the sour cream, chili, cumin, oregano, and salt and pepper together in a small bowl.
  • Spray a 9 by 13 inch pan with nonstick spray and place 2 tortillas in the bottom, overlapping to fit. Spread with about 3 T of the sour cream mixture.
  • Top with a quarter of the chicken (about 1 cup), a quarter of the onions, a couple tablespoons of cilantro, then about 3/4 cup of the cheese.
  • Repeat 3 more times. Top with remaining 2 tortillas and spread with remaining sour cream mixture and shredded cheese. Reserve the remaining cilantro for sprinkling on after baking.
  • Bake uncovered at 375 degrees for 25 to 30 minutes, or cheese is all melted and hot throughout.
  • Top with remaining cilantro, tomatoes, green onions, and avocados. Serve with extra sour cream and salsa if desired.
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    Spicy Orange Chicken

    spicy orange chicken
    I have yet to find a Chinese restaurant in our town that has good food.  There are a couple with so/so, mediocre food, but none that we just love.  So when one of us is craving Chinese food, unless we’re going across the river to Portland, OR (which has no shortage of amazing restaurants… that we never seem to make it to) I just make it at home.   It’s kind of a fun “date night in” and we now have a few dishes we really love, including this one.
    Next on my list, dim sum!

    SPICY ORANGE CHICKEN
    3/4 cup chicken broth
    3/4 cup orange juice
    2 tsp orange zest
    6 T white vinegar
    1/4 cup soy sauce
    1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
    3 cloves garlic, minced
    1 tsp ginger powder
    pinch red pepper flakes (more for spicier)
    1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
    1 T plus 2 tsp cornstarch
    2 T cold water

    For coating:
    3 large egg whites
    1 cup cornstarch
    1/2 tsp baking soda
    oil, for frying

    For serving:
    2 green onions, sliced
    extra orange zest

    In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
    Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
    Bring remaining marinade to a simmer.  Whisk the cornstarch and cold water together, then whisk into sauce.  Simmer a couple more minutes, until thickened.  Taste and adjust if needed.  Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.

    In a shallow bowl, whisk the egg whites.
    In another shallow bowl, whisk together the cornstarch and baking soda.
    Drain chicken from marinade and pat dry with paper towels.  Dip chicken in egg, then cornstarch mixture.  Set on a baking sheet or plate and repeat until done.
    Heat a couple inches of oil in a wok or heavy pan to 350 degrees.  Fry the chicken until cooked through, flipping halfway through and working in batches.
    Toss cooked chicken with the sauce and top with extra zest and green onions.
    Serve with steamed or fried rice.

    Spicy Orange Chicken

    Ingredients

    • 3/4 cup chicken broth
    • 3/4 cup orange juice
    • 2 tsp orange zest
    • 6 T white vinegar
    • 1/4 cup soy sauce
    • 1/2 cup brown sugar (add an extra 1/4 cup for sweeter sauce)
    • 3 cloves garlic, minced
    • 1 tsp ginger powder
    • pinch red pepper flakes (more for spicier)
    • 1 1/2 lbs boneless skinless chicken thighs or breasts, cut in 1 1/2 inch pieces
    • 1 T plus 2 tsp cornstarch
    • 2 T cold water
      For coating:
    • 3 large egg whites
    • 1 cup cornstarch
    • 1/2 tsp baking soda
    • oil, for frying
      For serving:
    • 2 green onions, sliced
    • extra orange zest

    Instructions

  • In a large saucepan, whisk together the chicken broth, orange juice and zest, vinegar, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.
  • Put 3/4 cup of sauce in a ziplock bag with the chicken and refrigerate for 30-60 minutes to marinate.
  • Bring remaining marinade to a simmer. Whisk the cornstarch and cold water together, then whisk into sauce. Simmer a couple more minutes, until thickened. Taste and adjust if needed. Add more brown sugar for a sweeter sauce, and more chili flakes for a spicier sauce.
  • In a shallow bowl, whisk the egg whites.
  • In another shallow bowl, whisk together the cornstarch and baking soda.
  • Drain chicken from marinade and pat dry with paper towels. Dip chicken in egg, then cornstarch mixture. Set on a baking sheet or plate and repeat until done.
  • Heat a couple inches of oil in a wok or heavy pan to 350 degrees. Fry the chicken until cooked through, flipping halfway through and working in batches.
  • Toss cooked chicken with the sauce and top with extra zest and green onions.
  • Serve with steamed or fried rice.
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    http://mystainedapron.com/spicy-orange-chicken/

    Summer Rolls with Lemon Ginger Poached Chicken

    DSC01201
    “Cure for hot summer days when you don’t want to turn on the stove or oven.  Or stand in front of a hot grill.”   Seemed like too long of a recipe title. 🙂
    DSC01202
    While I did poach some chicken for ours, you could just use precooked shrimp if you don’t want to do any cooking for them.  But we adored this chicken and all of the flavor that really boosted these otherwise pretty mellow tasting summer rolls.  You can use as many or as little ingredients from the list as you like, I let everyone pick what they wanted in theirs, kind of like taco night.
    These will keep covered in the fridge for a couple days as well, so they are a nice hot day lunch option.
    Serve with sweet chili sauce, or your favorite Asian dipping sauce, like peanut sauce, terriyaki, or my favorite, this honey ginger dipping sauce.

    SUMMER ROLLS WITH LEMON GINGER POACHED CHICKEN

    carrots, cut in small matchsticks
    celery, cut in small matchsticks
    green onions, quartered lengthwise
    bean sprouts, trim roots if desired
    cucumber, seeded and cut in small matchsticks
    cilantro, whole leaves
    basil, cut in chiffonade
    lettuce or napa cabbage, shredded
    chicken, cooked and sliced or shredded
    shrimp, cooked and whole or butterflied
    avocado, sliced
    rice vermicelli, cooked
    Rice paper wrappers

    Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
    DSC01191
    Dip rice paper in water for about 5 seconds, or until pliable.
    Lay rice paper on a plate or work surface.
    First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2″ border on top and bottom.
    DSC01192
    next, layer on vegetables…
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    then lettuce if using, then noodles if using.
    DSC01194
    To fold, fold one side in over the filling.
    DSC01195
    Then fold the top and bottom in.
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    Snugly roll up, making a tight roll.
    DSC01197

    For Lemon Ginger Poached Chicken:
    2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
    4 cloves garlic, smashed
    3″ piece fresh ginger, peeled and sliced
    1 tsp salt
    1 T black peppercorns
    2 halved lemons

    Place everything in a pot and cover with water.  Bring to a boil over medium heat, then cover and reduce to a simmer.  Simmer until cooked through, about 20-30 minutes.
    Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).

    Summer Rolls with Lemon Ginger Poached Chicken

    Ingredients

    • carrots, cut in small matchsticks
    • celery, cut in small matchsticks
    • green onions, quartered lengthwise
    • bean sprouts, trim roots if desired
    • cucumber, seeded and cut in small matchsticks
    • cilantro, whole leaves
    • basil, cut in chiffonade
    • lettuce or napa cabbage, shredded
    • chicken, cooked and sliced or shredded
    • shrimp, cooked and whole or butterflied
    • avocado, sliced
    • rice vermicelli, cooked
    • Rice paper wrappers
      For Lemon Ginger Poached Chicken:
    • 2 to 3 chicken breasts (1-1 1/2 lbs) with or without bones/skins
    • 4 cloves garlic, smashed
    • 3" piece fresh ginger, peeled and sliced
    • 1 tsp salt
    • 1 T black peppercorns
    • 2 halved lemons

    Instructions

  • Get all your ingredients ready, then fill a bowl with warm water (big enough to fit a rice paper).
  • Dip rice paper in water for about 5 seconds, or until pliable.
  • Lay rice paper on a plate or work surface.
  • First, lay out shrimp or chicken in the middle, leaving a 1 1/2 to 2" border on top and bottom.
  • next, layer on vegetables...
  • then lettuce if using, then noodles if using.
  • To fold, fold one side in over the filling.
  • Then fold the top and bottom in.
  • Snugly roll up, making a tight roll.
  • Make the Lemon Ginger Poached Chicken:
  • Place everything in a pot and cover with water. Bring to a boil over medium heat, then cover and reduce to a simmer. Simmer until cooked through, about 20-30 minutes.
  • Let cool slightly before shredding or slicing. (If you used bone-in, skin-on chicken then remove bone/skin before cutting up).
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    http://mystainedapron.com/summer-rolls-with-lemon-ginger-poached-chicken/

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