I've made the switch from blogger to my own domain. All the old recipes can still be found on my new site, I hope you take a minute to visit me at www.justwhiskedaway.com. Thanks for all your support!
Wednesday, March 4, 2015
New Site!
I've made the switch from blogger to my own domain. All the old recipes can still be found on my new site, I hope you take a minute to visit me at www.justwhiskedaway.com. Thanks for all your support!
Rotisserie Chicken Enchiladas
These right here are my husband's all time favorite enchiladas, and they have been for years. And for good reason. There is just something magical about Rotisserie chicken that transforms an ordinary dish into something spectacular. Not to mention, using a pre-cooked chicken cuts the prep time in half! But it's not just the moist flavorful chicken, the smooth and creamy sauce compliments it perfectly while still letting the chicken take the main stage. These really are amazing, it's like every time I make them I remember just how delicious they are and I want to make them at least once a week for the next year. I like to use my favorite homemade salsa, but if you do use store bought make sure you go with a high quality brand, a cheap generic brand won't be doing you any favors here :).
1 ½ Tbs olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup flour
2 cups chicken stock
1/3 cup cilantro leaves, chopped
1 deli roasted rotisserie chicken (about 3 pounds)
Salt and freshly ground black pepper
8-10 flour tortillas
8 oz Monterey Jack cheese, shredded
2 cups salsa
Optional toppings: diced tomatoes, chopped lettuce, sliced olives and sour cream
Remove the meat from the rotisserie chicken and shred, then set aside. Preheat oven to 350. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes, stirring often. Add the garlic and cumin then cook for an additional minute. Sprinkle on the flour and stir while gradually whisking in the chicken stock to make a veloute. Continue whisking over a low simmer until smooth and thickened. Turn off the heat, add ½ C salsa, fresh chopped cilantro then fold in the shredded chicken meat. Season to taste with salt and pepper. Take a large baking dish and smear the bottom with salsa. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler for about a minute if using an electric stove). Using a shallow bowl, coat each tortilla lightly with salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and drizzle with salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, shredded lettuce, olives and tomatoes.
Source | Diana Phillips
1 ½ Tbs olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup flour
2 cups chicken stock
1/3 cup cilantro leaves, chopped
1 deli roasted rotisserie chicken (about 3 pounds)
Salt and freshly ground black pepper
8-10 flour tortillas
8 oz Monterey Jack cheese, shredded
2 cups salsa
Optional toppings: diced tomatoes, chopped lettuce, sliced olives and sour cream
Remove the meat from the rotisserie chicken and shred, then set aside. Preheat oven to 350. Heat olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized, about 5 to 7 minutes, stirring often. Add the garlic and cumin then cook for an additional minute. Sprinkle on the flour and stir while gradually whisking in the chicken stock to make a veloute. Continue whisking over a low simmer until smooth and thickened. Turn off the heat, add ½ C salsa, fresh chopped cilantro then fold in the shredded chicken meat. Season to taste with salt and pepper. Take a large baking dish and smear the bottom with salsa. Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler for about a minute if using an electric stove). Using a shallow bowl, coat each tortilla lightly with salsa. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll up. Place the tortillas in the baking dish and drizzle with salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish with sour cream, shredded lettuce, olives and tomatoes.
Source | Diana Phillips
Tuesday, March 3, 2015
Blender Salsa
We can all agree that fresh salsa tastes so much better than anything you can find on the shelf at the store. But we can also all agree that making homemade salsa takes a lot longer than just cracking open a bottle of Pace Picante. But what if there were a happy middle? A salsa that tastes fresh, but takes half the time? Wish granted. By using canned tomatoes you avoid the time it takes to blanch, peel and seed the tomatoes (and your hands aren't made raw in the process) and this can be made year round when tomatoes aren't in season or cost a ridiculous amount (paying $1.50 per tomato here was getting real old real fast). And honestly, this tastes amazing. I actually prefer this texture over salsa with fresh tomatoes which tend to get a bit watery with all the tomato juice. 10-15 minutes tops and you've got fresh salsa on the table ready to be devoured! And believe me, it will be.
1 can regular diced tomates
2 cans “Rotel” brand diced tomatoes with green chilies
1 bunch of cilantro, chopped
Juice from 2-3 limes
2 garlic cloves
half a white onion, chopped
½ c green onions, sliced
1 green bell pepper (can add a red too if you like), chopped
3/4 tsp salt
1/2 tsp pepper
1/2 tsp sugar
In a blender or food processor blend all ingredients, except one can of diced tomato, stir that in after it is blended to add a little texture. Can eat immediately, but if refrigerated in a covered bowl for a couple hours the flavors meld beautifully. This makes a lot, so you can also half the recipe.
Source | Brooke Maureau
1 can regular diced tomates
2 cans “Rotel” brand diced tomatoes with green chilies
1 bunch of cilantro, chopped
Juice from 2-3 limes
2 garlic cloves
half a white onion, chopped
½ c green onions, sliced
1 green bell pepper (can add a red too if you like), chopped
3/4 tsp salt
1/2 tsp pepper
1/2 tsp sugar
In a blender or food processor blend all ingredients, except one can of diced tomato, stir that in after it is blended to add a little texture. Can eat immediately, but if refrigerated in a covered bowl for a couple hours the flavors meld beautifully. This makes a lot, so you can also half the recipe.
Source | Brooke Maureau
Monday, March 2, 2015
{copy cat} Nesquik Mix
I love a good copy cat recipe. It's like a little taste of home. I was excited when I came across this recipe and the kids were even more excited when they came home from school and found this waiting for them. Super easy, super cheap and definitely going to be a staple in our pantry from now on!
1/3 C cocoa powder
2/3 C sugar
pinch of salt
Mix well then add 1-2 tablespoons to a glass of milk (you do need to stir it a little extra so that the sugar dissolves). Store mix in an airtight container.
Source | Saving With Shellie
Sunday, March 1, 2015
Lemon Cream Chicken Pasta
Guys, this is it. And when I say this is it, I mean THIS IS IT. The competition for my favorite pasta is a fierce one, but I must say this one is the definite winner. I mean, the flavors...the creamy texture...not to mention this juicy grilled lemon garlic chicken could hold it's own as a main dish. Everything about this is just perfect. And every single time after taking the first bite (which, if we're being honest, is usually straight out of the pot before it even hits the table) it's like time stands still as I sit in awe at how a pasta dish could taste so incredible. Okay, so maybe that's just a tad bit dramatic. But still.
Chicken marinade:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (sliced in half horizontally so they absorb the marinade better and cook more evenly)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge for a few hours or overnight. Discard marinade and Grill for 6-7 minutes each side.
For the pasta:
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
1/4 cup chopped basil
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Slice the grilled chicken into bite sized pieces then stir into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for a few minutes. Remove from heat and let stand 5 minutes to thicken up. Stir thoroughly before serving. Garnish each serving with chopped fresh basil and parmesan.
Source | Mel's Kitchen Cafe
Chicken marinade:
Juice of 1 lemon, approximately 3 tablespoons
3 tablespoons olive oil
1 teaspoon minced garlic, about 2 medium cloves
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1 pound chicken breasts (sliced in half horizontally so they absorb the marinade better and cook more evenly)
Combine all marinade ingredients. Place chicken in a ziploc bag and pour marinade over chicken. Seal bag and place in fridge for a few hours or overnight. Discard marinade and Grill for 6-7 minutes each side.
For the pasta:
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 (14.5 ounce) cans chicken broth
1/2 cup fresh lemon juice
1 (16 ounce) package rigatoni pasta
2 cups heavy cream
2 teaspoons grated lemon zest
1/2 cup parmesan cheese, shredded
1/4 cup chopped basil
In a large saucepan, season the chicken broth with the garlic powder and pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes. Slice the grilled chicken into bite sized pieces then stir into cooked pasta, along with the cream, parmesan cheese and lemon zest. Cook, stirring, over low heat for a few minutes. Remove from heat and let stand 5 minutes to thicken up. Stir thoroughly before serving. Garnish each serving with chopped fresh basil and parmesan.
Source | Mel's Kitchen Cafe
Saturday, February 28, 2015
{healthy} Almond Butter Chocolate Chip Fruit Dip
Another favorite after school snack that is not only delicious but protein packed too. Only 4 ingredients, most of which are always on hand (I'm not the only one who keeps a year supply of chocolate chips on hand, am I??) and it takes no more than 5 minutes to whip together. Meaning the kids are happy and mom is too!
1 cup Greek Vanilla Yogurt
1/3 cup almond butter (or peanut butter)
1 tablespoon organic honey
1/4 cup of mini dark chocolate chips
Add greek yogurt, almond butter and honey to a medium bowl and beat on medium speed until well blended and smooth. Fold in chocolate chips and serve with fresh fruit.
Source | Fit Foodie Finds
1 cup Greek Vanilla Yogurt
1/3 cup almond butter (or peanut butter)
1 tablespoon organic honey
1/4 cup of mini dark chocolate chips
Add greek yogurt, almond butter and honey to a medium bowl and beat on medium speed until well blended and smooth. Fold in chocolate chips and serve with fresh fruit.
Source | Fit Foodie Finds
Friday, February 27, 2015
{slow cooker} Salsa Chicken Tacos
This is another favorite meal when I know the after school scene will be busy and I need to have something quick once dinner time rolls around. Easy and delicious, my favorite kind of dish!
3 chicken breasts
1 jar salsa (medium or hot)
1 can black beans, drained and rinsed
1 C frozen corn
6-8 tortillas (my favorite home made version here)
Toppings: shredded cheese, tomatoes, lettuce, sour cream, avocado, olives
Put the chicken, black beans, corn and salsa in a crockpot and cook on high for 3 hours, then shred the chicken and stir. Continue cooking on high for an additional 1-2 hours. Serve in warm tortillas with desired toppings.
3 chicken breasts
1 jar salsa (medium or hot)
1 can black beans, drained and rinsed
1 C frozen corn
6-8 tortillas (my favorite home made version here)
Toppings: shredded cheese, tomatoes, lettuce, sour cream, avocado, olives
Put the chicken, black beans, corn and salsa in a crockpot and cook on high for 3 hours, then shred the chicken and stir. Continue cooking on high for an additional 1-2 hours. Serve in warm tortillas with desired toppings.
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