Buffalo Chicken Tacos

Got this one from Pinterest! Recipe found HERE. Sorry not a pretty picture, but it tasted good! A bit spicy!! BUT GOOD! I will make it again. :)

INGREDIENTS: Serves 2

• 2 chicken breasts, cubed
• salt & pepper
• 2 T. corn starch
• 1/4 c. flour
  
• 1/2 t. garlic powder
• pinch of cayenne pepper
• 3 T. olive oil
• 1/4 c. buffalo wing sauce (I used Frank’s Buffalo Wing)
• 4-6 (4 inch) tortillas

for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce, green onions, cilantro, ranch dressing.

DIRECTIONS:

1. Combine the cornstarch, flour, garlic powder and cayenne pepper.
2. Season the chicken pieces with salt and pepper. Then dip the chicken in the flour mixture to coat.
   
3. Heat oil in the skillet and brown the chicken for 3-4 minutes each side until done.
   
4. Toss the chicken in a bowl of the 1/4 c. wing sauce.
   
5. Serve on tortillas with toppings.
   

*I used the creamy tomatillo dressing I had leftover in the fridge, which is SO tasty, but ranch would have been good to cool off the chicken or maybe a bit of sour cream. I didn't have crumbled gorgonzola, but I'm sure it's good with it!

Bacon-wrapped Chicken

My kids LOVE this chicken! I got the recipe from my cousin Jamie.

INGREDIENTS:

• 4-6 Chicken breasts
  
• Bacon (I used turkey bacon)
  
• 1 tub of Chive and Onion Cream Cheese
• 1 T. Melted Butter

DIRECTIONS:

1. Flatten out Chicken into 1/2 inch thickness. You can cut the breast in half to thin it or just pound it out between wax paper.
   
2. Spread a few Tablespoons of cream cheese onto each chicken. Dot it with butter. Roll the chicken and wrap with 2-3 bacon strips. Secure with toothpicks.
   
3. Place seam side down in a greased 9x13 pan. Bake at 400* for around 30-35 minutes. Then turn on the broil to crisp the bacon. Broil the top and bottom side for about 5 minutes each.
   
4. Be sure there is no pink and the chicken is cooked through before eating. OH and don't eat the toothpicks. ;)
   

Cafe Rio Style Salad

LOVE Cafe Rio. I would eat there every day if I could! Here's my compilation of "cafe rio" recipes. Not the same, but SO good.

THE SHREDDED CHICKEN

Super easy and tasty.

INGREDIENTS:

• 3 Chicken Breasts
• 1 Can Green Chile Enchilada Sauce
• 1 C Chicken Broth
• 1 T Cumin
• 1/2 Onion, big slices
  
• 3 Cloves of Garlic, Minced
• 1/2 of a Lime Juice
• Chopped Fresh Cilantro to taste

DIRECTIONS: Add all to the crock pot. Place big onion slices on top for flavor. Cook on low for 4 hours. REMOVE THE ONION. Shred the chicken and cook for another hour.

AND here is an Easy "Cafe Rio" SWEET PORK RECIPE....

INGREDIENTS:

• 3 lb Pork loin roast
• 2 (8 oz) cans tomato sauce
• 2 (8 oz) cans El Pato Jalapeno Salsa
• 1 c. Brown Sugar

DIRECTIONS:

1. Cook meat in crock pot with 1/4 c. water for 5 hours on high. DRAIN the juice, shred meat and remove fat.
   
2. Place meat back in crock pot. Add the sauce, salsa and brown sugar. Another 1/4 c. water. Sprinkle on salt, pepper and garlic to taste. Cook for 1-2 hours on high.
   

CILANTRO LIME RICE

INGREDIENTS:

• 1 c. Rice, uncooked
• 2 c. chicken broth

*Bring to a boil.

• 2 cloves garlic
• handful cilantro
• 1/2 can green chilies
• 1/4 onion
• 1-2 T. Lime juice

*Puree in a food processor, chopper or blender. Add to the rice that has just come to a boil. Cover pot and simmer for around 15 minutes or until water is absorbed. Take of heat and steam with lid on for additional 2 minutes. Fluff with fork before serving.

BLACK BEANS

INGREDIENTS:

• 2 T. oil
• 2 garlic cloves
• 1 t. cumin

*cook in a small pot over medium heat until you smell it. Just 1-2 minutes.

• 1 can black beans, rinsed and drained
• 1-2 (8 oz) cans tomato sauce
• 1/2 t. salt

*Add into the pot and heat through.

• 2 T. Cilantro *Add in before serving.

CREAMY TOMATILLO DRESSING
(the best part!)

INGREDIENTS:

• 1 (.4 oz) Pkg. Ranch Buttermilk Dressing
• 1/2 c. buttermilk OR Milk with a splash of vinegar or lemon juice will do fine!
• 1 c. mayo
• 2-3 tomatillos
• 1/2 bunch cilantro
• 1 clove garlic
• 1 jalapeno (remove some seeds for less spice)
• Juice of 1 lime

*Blend all in the blender until smooth. Will keep in the fridge for up to 2 weeks.

PICO DE GALLO

• Red onion OR sweet onion
• tomatoes
• Cilantro
• Jalapeno
• Lime Juice
• Salt
• pinch of sugar

There you have it my friends!! Pile it all on top of some tortilla chips. Sprinkle on some avocado chunks and ENJOY! :)

Chicken & Broccoli Casserole

I've posted a chicken and broccoli casserole a few years back, but I have made some changes for the better. No mayo and I make it more soupy, so that the rice soaks it up. It's a good one!! It's a favorite in our house and one I make often.

INGREDIENTS:

• 4 Chicken breasts, cooked and cubed
  
• 2-3 heads of Broccoli, chopped and steamed

• 2 cans Cream of Chicken soup
• 1 1/2 c. Milk
• 1/2 c. Sour Cream
• 1 c. Cheddar Cheese
• 2 t. lemon juice
• 1/4-1/2 t. Curry Powder
• Salt & Pepper

DIRECTIONS:

1. Heat the soup mixture in a pot. Add in the salt and pepper to taste. Add in some water for desired consistency. Stir the cheese in lastly to melt.
   
2. Place the chicken and broccoli in a 9x13 pan. Sprinkle with salt and pepper. Pour the soup mixture over top and sprinkle on extra cheese.
   
3. Bake at 350* for 20-25 minutes OR just broil for 5 minutes or so until the cheese melts on top. It's already cooked and heated, so you just want to melt the cheese. Then serve it over rice.
   

*If you have a pasta pot you can cook the chicken in the bottom and steam the broccoli on top. Just bring the chicken to a boil. Boil each side for 5 minutes, then add the broccoli to the top pasta pot. Cover, reduce heat and steam for about 10 minutes or until broccoli is slightly tender. Just be sure chicken is cooked through! LOVE the pasta pot for this meal.

Crock pot Chicken Parmesan

One of my new favorites! So good and definitely a keeper!!
Recipe from Chef in Training.

INGREDIENTS:

• 2-4 boneless, skinless chicken breast halves
• 1/2 c. Italian Seasoned Bread Crumbs
• 1/4 c. Parmesan Cheese
• 1/4 t. pepper
• 1/4 t. salt
• 1 T. olive oil
• 1 egg, beaten
• sliced or shredded mozzarella cheese
• 1 large (32 oz) jar of Spaghetti Sauce

DIRECTIONS:

1. Put the 1 T. oil in the bottom of the crock pot. *I just sprayed mine with oil and the chicken did get a bit crusty/burnt against the crock pot. So I will just follow the instructions next time or place some sauce into the bottom of the pot.
   
2. Combine the crumb, Parmesan cheese and S&P.
   
3. Dip the chicken breasts into the egg and then the crumb mixture. Place chicken in crock pot. Top with Mozzarella Cheese and then the sauce.
   
4. Cook on low for 7-6 hours or high for 3-4 hours. Serve over pasta.

*I cooked mine on high for 3-4 hours and it still turned out nice and tender.

Crispy Southwest Chicken wrap + homemade tortilla

My husband loves a good ol' "Tyson burrito" (Ranch beans, rice, cheese and green taco sauce), but he loves this new creation even more. I found THIS recipe, but I switched things up a bit to make it Tyson burrito style. My husband would eat this daily if I made it for him!! We all really like it.

INGREDIENTS:

• 1 c. Chicken
• 1 can Ranch Beans
  
• 1 c. Rice, cooked
  
• 1 (7 oz) can Salsa Verde
• 1/2 c. diced Green bell pepper
• 1 green onion, excluding the white part
  
• 1/4 c. Cilantro
• Juice of 1 lime
• 2 t. Chili powder
• 1 t. Cumin
• 1/2 t. Garlic salt
• Shredded Mozzerella Cheese or fiesta blend cheese
• Sour cream
• tortillas

• 

I used to always make these with green taco sauce, but this last time I used salsa verde instead and it was SO good!

1. 

DIRECTIONS:

1. Cook chicken in small pot of water. Shred when done.
2. Add in all ingredients to the pot, excluding the last 3 ingredients and heat through. *Add the salsa verde in to taste. I use almost the full can.
3. Lay out the tortilla. Spread on some sour cream (must use!). Sprinkle on cheese and spoon on some bean mixture.
4. Place seam side down on a hot griddle or pan. Turn once to get both sides nice and crispy.
   

*This is a quick meal, but if you make the homemade tortillas it will take a little time. Tortilla recipe below...

Cafe Rio flour tortilla
makes 6 tortillas
Recipe from Tastebook.

INGREDIENTS:

• 3 c. flour
• 1 1/2 t. salt
• 2 t. baking powder
• 3/4 c. shortening
• 3/4 c. Hot water

DIRECTIONS: *I used my kitchenAid mixer, but this can be done by hand.

1. Combine flour, salt and baking powder.
2. Mix in the shortening until the dough forms small crumb.
3. Gradually add in water until the dough comes together. (I had to add in extra water)
4. Mix with dough hook or knead for 3 minutes until smooth.
5. Plop the dough on the counter and cover with a damp towel. *Let sit for 1 hour*
   
6. Roll out tortillas. Can use a plate over the dough to trim around for a perfect circle. Keep covered with slightly damp towel.
   
7. Heat over med/high heat in pan. Cook for a minute or until no longer doughy. DO NOT OVERCOOK.
   

*I used bread flour because I'm out of all purpose flour. I rolled it out very thin, but it still made for a thicker tortilla. It was good! Gotta heat it longer in the pan though.

Slow cooker Chicken Cordon Bleu

Easiest crock pot meal, ever and tastes great!!

INGREDIENTS:

• 4-5 chicken breasts
• 1 (10oz) can Cream of Chicken soup
• 1 c. Milk
• 4 oz sliced ham
• 4 oz sliced swiss cheese
• 1 (8 oz) pkg. herbed DRY stuffing mix
• 1/4 c. butter, melted

DIRECTIONS:

1. Combine the soup & milk. Spread small amount in the bottom of crock pot.
2. Place in the chicken. Cover chicken with slices of ham and then slices of cheese.
3. Spoon over the remaining soup. Sprinkle the stuffing mix and drizzle melted butter over top of stuffing.
4. Cook on low for 4-6 hours or high for 2-3 hours.

*I cooked it on high for almost 3 hours and it was perfect. Tender and tasty! My pickier eater is not a fan of stuffing. We eat it a couple times a year, so he didn't like this dinner much. The rest of us really liked it and I will definitely be making it again soon!

Recipe from Chef in Training.

Avocado Chicken Salad

Just found THIS new recipe and it's got all my favorites in it. It is SO super good! My kids really liked it as well! We ate it in a pita and added crushed tortilla chips on top for crunch. YUM! It would be great on a croissant roll as well OR you can eat it without the sandwich. Just scoop it up with tortilla chips! Mmmm... That could get a little dangerous though. I would prooooobably, accidentally, ;) devour the whole bowl.

INGREDIENTS:

• 2 cups shredded chicken
• 1 large avocado
• Mayo (Maybe 3-4 T.)
  
• Green Onion
  
• Cilantro
• Lime Juice
  
• Salt & Pepper *light on the salt & extra pepper :)

DIRECTIONS:

1. Combine chicken, mayo (NO miracle whip), green onion, cilantro and salt & pepper. Just add it all to your liking.
2. Mash up the avocado with lime juice. Leave it a bit lumpy. :) I added maybe around 2-3 T. lime juice, but again just add it to taste.
   
3. Stir the avocado in with the chicken and make adjustments if needed.
   
4. Serve with tortilla chips.

*I used Chipotle Mayo. yum!

Verde Chicken Mexican Lasagna

LOVE this recipe!! Super easy and one I will make again and again. My kids ate it up too! Just got to add a bit of sour cream on top of theirs because it does have a little spice to it. Perfect amount of spice for my hubs and I. I love a quick and delicious dinner!!

This recipe is the winner of the best casserole dish by LDS Living Magazine. Recipe from GIRLS IN APRONS.

INGREDIENTS:

• 1 lb. chicken, cooked and shredded
  
• 1 16 oz. container sour cream
• 1 15 oz. can black beans, drained and rinsed
• 1 1/2 cups green salsa
• 1 1/2 cups frozen corn, thawed and drained
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/3 cup chopped cilantro (plus additional for garnishing)
• 12 soft taco size flour tortillas *I used 6 medium size tortillas
  
• 1 package (8 oz) shredded Mexican blend cheese

(I used 2 of these cans for the green salsa)

DIRECTIONS:

1. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust for seasonings to your preference.
   
2. Cut tortillas in half with kitchen shears.
   
3. In a 9x13 dish, scoop 1/3 of the chicken mixture into bottom of pan. One layer of tortillas. Sprinkle with cheese. Repeat 2 more times for a total of 3 layers.
   
4. Bake @ 350* for 20 -25 minutes. Serve with sour cream and additional chopped cilantro.

I like the crispy top.

*I used 2 1/2 cups chicken (9 chicken tenders). I always just buy a huge pack of frozen chicken tenders because I can cook them up faster than a full chicken breast. Also I never have to trim off the fat because there isn't any on the chicken tenders.

*I only used 2 tortillas per layer. I cut them in half with a pizza cutter and fit one on each side of the pan. I must of had the medium size tortillas...

*There are 3 layers total. You will add around 2 cups of meat mixture for each layer. My hubs requested more tortilla, so I'm gonna add another layer of tortilla next time. Otherwise I think it's perfect as it is! ANJOY! :)

Teriyaki Chicken

I make this quick and easy dish when I need to get dinner made in a hurry.

INGREDIENTS:

• Rice
• Chicken tenders
• Carrots
• Sugar Snap Peas
• Green Onion
• Teriyaki Sauce
• Salt & Pepper

DIRECTIONS:

1. Get the rice cooking.
2. Brown chicken in a large pan with oil. Brown both sides until about done.
3. Add in a little water and pour favorite Teriyaki sauce over chicken.
4. Throw in the Vegetables and season with a little salt and pepper.
5. Cover and heat until vegetables are tender. Serve over rice.

Chicken Tortilla Soup

(Recipe from Rival Crock Pot Slow Cooker Recipes for all Occasions cookbook)

This soup is sooooo good! My favorite!! You gotta load it with all the toppings, especially the avocado! I picked up these strip chips from Cafe Rio when I was there, but you can make your own simply by cutting up corn tortillas into strips with a pizza cutter. Then fry in hot oil and sprinkle with salt OR bake in the oven sprayed with oil(watch carefully and stir for even crispiness).

INGREDIENTS:

• 4 chicken breasts
• 1 (4 oz) can diced green chilies
• 2 garlic cloves (minced)
• 1 yellow onion, diced
• 2 (15 oz) cans diced tomatoes, undrained
• 1 c. chicken broth
• 1 t. gr. cumin
• S & P to taste

Toppings:

• 1/2 c. Monterey Jack cheese, shredded
• 1 avocado, diced and tossed with lime juice
• 2 T. fresh Cilantro
• lime wedges
• Corn strips or tortilla chips

DIRECTIONS:

1. Dump first 8 ingredients in the crock pot. Cook on low for 6 hours or high for 3 hours.
   
2. Shred cooked chicken. It should just fall apart in the crock pot easily.
   
3. Add additional seasoning or more broth if needed.
   
4. Serve in bowl topped with cheese, avocado, cilantro, lime juice and chips!

Ah-mazing.

Chicken & Dumplings

This is my husband's FAVORITE dinner. We have it once a week at our house! It is so unbelievably easy to make and it tastes SO good!! I love an easy crock pot meal.

INGREDIENTS:

• 4 Chicken breasts
• 2 T. Butter
• 1 can Cream of Chicken soup
• 1 can Cream of Celery soup
• 4 cups Chicken broth
• 1/2 onion, diced
  
• Celery, diced
  
• Carrots, diced
• Salt & Pepper
  
• 1 (10 oz) biscuits (I like homestyle best)
  

DIRECTIONS: Add all to pot from top of the list to bottom, excluding biscuits. Season with S & P. Cook on low for 8 hours. Shred chicken and serve soup over biscuits.

* You can throw the biscuit dough in the crock pot and cook for the last hour of cook time. I've had it both ways and like the biscuits better baked.

Recipe from The Crockin Girls.

Lettuce Wraps

I LOVE P.F. Changs lettuce wraps. They are so delicious! My hubs and I used to eat there often when dating. Now I just use a copycat recipe. It's not the same, but it is GOOD!

INGREDIENTS:

• 2 T. oil
• 2 T. sesame oil
  
• 2 Chicken Breasts
• 1 c. water chestnut
  
• 1/2 c. Mushroom
• 1/2 Onion
• 3 Garlic cloves
  
• Iceberg Lettuce cups

Stir Fry Sauce: 2 T. soy sauce, 2 T. brown sugar and 1/2 t. rice wine vinegar. Mix well.

DIRECTIONS:

1. Heat oil on high heat and cook chicken for 4-5 minutes each side or until done.
2. Remove chicken from pan and cool.
3. Keep oil in pan hot and mince chestnut, mushroom, onion and garlic mince to the size of peas. Then mince cooled chicken as well.
   
4. Add another T. oil to pan. Stir in all ingredients, plus the sauce. Saute for a few minutes.
   
5. Serve in lettuce cups.

It's a great main dish or it goes well as a side with my other Asian dinners, Teriyaki Chicken & Fried Rice.

Hot Chicken & Vegetable Sandwich

(Not sure what kind of roll this is...)

My Mother In law makes this sandwich without the chicken and it is delish! I like to throw in chicken because we love chicken. This is a super simple sandwich and it's packed with flavor.

INGREDIENTS:

• Sandwich roll (Ciabatta is best!)
• Chicken (strips or diced)
• Bell pepper
  
• Onion
• Tomato
• Mozzarella or Provolone Cheese
• Mustard

DIRECTIONS:

1. Cook chicken in an oil sprayed pan and season with S& P, dash of Cayenne pepper, and any other seasoning you like. Cook the chicken for a bit... 5 minutes or so.
   
2. Add in the sliced Bell Pepper and onion. Heat until slightly tender and chicken is thoroughly cooked.
   
3. Toast bread and top with cheese. Melt in broiler for a minute.
4. Spoon on the chicken mixture and add some nice thick sliced tomatoes.
   
5. Spread on mustard if desired.

Teriyaki Chicken

I got this one from my friend Taryn. Easy & a great recipe!! This dinner is perfect over fried rice or steamed rice.

INGREDIENTS:

• 4 Chicken breasts
  
• 1 c. Pineapple juice
• 1/2 c. soy sauce
• 1/2 c. water
• 1/2 c. brown sugar
• 1/2 T. Ginger Root (has to be fresh, no substitutes!)
• Green Onion

DIRECTIONS:

1. Combine juice, soy sauce, water and brown sugar. Taste and if not sweet enough add more brown sugar or vice versa- add soy sauce if too sweet.
   
2. Add green onion and fresh grated ginger.
   
3. Marinate chicken for up to 6 hours in fridge.
   
4. Grill chicken.
   
5. Boil sauce and thicken with cornstarch.
   

*Wish I had a charcoal grill because it is amazing grilled! I just cook it in a frying pan with oil, which is still great.

*Also, I boil the marinate in a pot. Which I know is a no no, but just boil the heck out of it! Then add cornstarch to thicken the sauce. When the chicken is done, pour the sauce over top and simmer for a bit. If you don't like using the marinate then just double the recipe and save half for the sauce.

*I have made this last minute without marinating the chicken and it is still so yummy!

Santa Fe Chicken

My little boy.... not a tomato or avocado lover! I don't know what's wrong with him. ;)
This is a keeper I got from my sister in law, Alisha.

INGREDIENTS:

• 5-6 Chicken breasts
  
• 2 (15 oz) cans corn
  
• 1 (15 oz) can black beans, rinsed
• 1 cup Salsa
  
• 1 cup Cheddar Cheese, shredded
• Tortillas
  

Combine corn, beans and 1/2 cup Salsa to bottom of crockpot. Place chicken on top and pour remaining salsa over top. Cook on high for 4 hours. Serve with cheese and a tortilla. They are great made simple or you can add in all your favorite taco toppings and roll it up!

Chicken Bundles

Thank you Cooking Chicks for another super recipe!!

I have made Chicken Roll-ups which is similar to this recipe, but I like this recipe better. What I loved most about this recipe is the CORN FLAKE crumbs, how MOIST it is and the SEASONED soup to go on top. This is definitely one that I will make again and again!

INGREDIENTS:

• 2 c. Shredded Chicken (cooked)
  
• 1 (8 oz) pkg. of Cream Cheese
• 1/2 c. butter
• 1/4 t. Salt
• 1/8 t. Pepper
• 2 T. Green Onion
• 2 tubes of Crescent Rolls
• 1 c. Corn Flakes (crushed)
  
• 1/4 c. Butter (melted)

GRAVY: Heat 1 can Cream of Chicken soup, 1/2 - 1 can milk, 1/2 c. Sour Cream. Season the soup with GARLIC Salt & Pepper and heat through.


DIRECTIONS:

1. Soften Cream Cheese & 1/2 c. Butter. Combine together with green onion and Salt & Pepper. Add the cooked chicken to the mixture.
   
2. Roll up 2 T. of Chicken mixture in Crescent.
3. Dip in melted butter and then Corn Flakes
4. Bake @ 325 for 25 minutes

TIP: We like to serve these bundles with Mashed potatoes and corn. ENJOY!

Chicken Broccoli Stuffing Bake

This recipe is definitely a keeper. Super easy and delicious!
Thank you Cooking Chicks!

INGREDIENTS:

• 2-4 Chicken Breasts (cooked & shredded)
• 1 bag frozen Broccoli (steamed & drained)
• 1 can Cream of Chicken soup
• 1/2 c. Milk
• 1/4 c. Mayo (I substituted this for sour cream)
• 1 c. Cheddar Cheese
• 1 t. Lemon Juice
• Salt & Pepper
• 1 Box Chicken flavored Stuffing

DIRECTIONS:

1. Put Chicken & Broccoli in bottom of a lightly greased 9 x 13 dish.
2. Warm soup, milk and mayo (sour cream) on stove. Stir in Cheese, lemon juice and Salt & Pepper until melted.
   
3. Pour over Chicken in dish.
   
4. Prepare stuffing and sprinkle on top of casserole.
5. Bake at 350 for 45 minutes COVERED and an additional 10-15 minutes UNCOVERED.

TIP:

1. I substituted the mayo for SOUR CREAM because the hubby really doesn't like mayo in casserole dishes.
2. I also cut the bake time in half since everything was already cooked and heated. I baked UNCOVERED for 25 minutes.
   

Chicken Salad Sandwiches

INGREDIENTS:

• 4 c. Shredded Chicken
• 1/2 c. Mayo
• 1/2 c. Sour Cream
• Green onion (chopped)
  
• Celery (chopped)
  
• Grapes (halved)
• Cashews
  
• Salt and Pepper

DIRECTIONS:

1. Cook chicken and shred.
2. Mix Mayo and Sour cream together.
3. Combine all ingredients.
4. Serve on Croissants.
   

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Chicken breasts (boil and cube)
• 1 can Cream of Chicken
• 1 c. Sour Cream
• 1 c. Mayo
• 1/4 t. Curry powder
• 1 T. Lemon juice
• Broccoli (fresh or frozen)
  
• Cheddar Cheese

DIRECTIONS:
-Preheat Oven for 350

1. Steam Broccoli and then place in a 9x13 dish. Sprinkle with salt and pepper.

2. Sprinkle cooked Chicken over top the Broccoli.

3. Combine all other ingredients and spread over top.

4. Sprinkle with Cheese and bake at 350 for 25 minutes.

5. Serve over Rice!