Chicken Enchilada Pasta
Happy Friday everyone! How has your week been? Is it just me, or does October always feel uncharacteristically busy? Maybe it's the upcoming holidays, or maybe I'm finally just getting my stuff done instead of reading a book for a change, ha! Either way, it's flying by.
Pinterest came to the rescue with this dish after realizing that it was 5'oclock and I had absolutely no idea what we were going to eat that night. It was honestly one of the best pasta dishes I've ever had, the flavors were delicious, and it was so easy to make. My husband and I had to fight over who got the leftovers :) And of course, any dish that my kids will eat is an instant winner in our house. Make this pasta, I promise you won't regret it.
Check out the recipe here, Pearls, Handcuffs, and Happy Hour is an adorable blog. Enjoy!
Buffalo Chicken done Two Ways
Gosh, I've been a lousy blogger.
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken Risotto
Cuisine Magazine April 2011
Ingredients
4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)
Directions
For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle, are you a reader? If so, what kind of books do you like to read?
I would love to tell you that it's because I've been insanely busy saving the world, or throwing awesome crazy parties, but here's my lame excuse...
I've been reading.
A lot.
Can one have an unhealthy obsession with books? I suppose there are way worse obsessions, but seriously, when shopping, sunlight, and mealtimes start to become obstacles, rather then enjoyable, perhaps it's time to address some issues.
Luckily I have managed to squeeze in a meal here and there. Two of them were courtesy of Masterpiece's Buffalo Chicken marinade, a sample I received for free as a Foodbuzz member.
First let me say something about the marinade itself. It's delicious. I'm definitely not a Connoisseur of buffalo wings, by any means, but I did really like this sauce. It's very tangy, and hot, and proved itself to be versatile for several different uses.
The first thing I made was a Buffalo Chicken risotto that I could not stop thinking about. I was almost certain that if I made it, I was going to be the only one who liked it, but my husband and I both lapped this up like starved puppies. My husband even declared it the best risotto he had, but considering the fact that it was infused with classic "man-food" I wasn't too surprised. My mouth still waters every time I think of this dish.
Buffalo Chicken Risotto
Cuisine Magazine April 2011
Ingredients
4 1/2 cups low-sodium chicken broth
3/4 cup hot sauce, or Masterpieces Buffalo Chicken Marinade
2 Tablespoons honey
1 Tablespoon Worcestershire sauce
1/2 cup minced celery
1/2 cup onion
2 Tablespoons unsalted butter
1 cup dry arborio rice
1/2 cup lager beer, or white wine (I used wine)
2 cups chopped cooked chicken
chopped celery
blue cheese crumbles
blue cheese dressing (I used homemade)
Directions
For the brodo, simmer broth, hot sauce, honey, and worcestershire in a saucepan over medium heat.
For the risotto, sweat minced celery and onion in butter in a large saute pan over medium heat until slightly softened, 3-5 minutes. Stir in rice and saute until each grain is coated in butter.
Deglaze the pan with beer or wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in chicken and heat through.
Garnish each serving of risotto with chopped celery, blue cheese crumbles, and blue cheese dressing (don't skip this part, it really makes the risotto!)
The second thing we made were these delicious buffalo chicken salads. Really no recipe needed for this one. Warm cooked, shredded chicken, coated with the buffalo chicken marinade, over the stovetop. On a large bed of lettuce (yes there really is lettuce under there), top with broccoli, celery, sliced cucumbers, chicken, blue cheese crumbles, and tortilla chips. Serve with a side of blue cheese dressing as well. This was very delicious, and rather healthy. The chicken and blue cheese make this a very flavorful salad.
I'll go ahead and dedicate these manly chicken dishes to all the fathers out there, Happy Father's Day! I sure am grateful for my dad, and the father of my kids.
And now to come full circle, are you a reader? If so, what kind of books do you like to read?
Cobb Salad Pizza
You'll have to forgive the pictures on this post. Sometimes pictures are done in haste. Sometimes you're just too hungry to worry about plating, lighting and aesthetics. Sometimes when you have a beautiful warm salad, tossed with chicken, bacon, avocado, blue cheese, cherry tomatoes and a homemade vinaigrette, soaking into a freshly baked pizza crust, you don't want to be bothered. You just want to eat it.
I suggest you do the same.
Pepper Jack BBQ Chicken
I loves it loves it when I find recipes that don't require an extra trip to the grocery store. So it was a treat to find this on Kim's blog at The Ungourmet, who found it at Eat at Home. Chicken breast smothered in your favorite bbq sauce (Sweet Baby Ray's), and at the last minute, covered in melty pepper jack. Simple and oh so delicious. We served it with a side of sweet potato fries and watermelon. A classic summer night meal! Thanks Kim and Tiffany!
Check it out here!
Pepper Jack, Chicken, and Peach Quesadillas
I think if I had to be any food, it would be a quesadilla. I mean, is it even possible not to like quesadillas? They are about the most friendly food in the world, they practically smile at you with that crispy rounded tortilla. Not to mention the fact that they are filled with whatever fabulous ingredient you want, bound together by gooey, melty, cheese. No utensils required, the quesadilla doesn't require any work on your part. You get to use your hands, and you don't even mind that your fingers are dripping with those wonderful juices and oils when your done.
Being a quesadilla also mean continuously donning a new outfit with different meats, cheeses and tortillas. Sometimes you go simple with a plain flour tortilla and cheddar cheese. And other times you get a little funky, like spicy pepper jack, juicy shredded chicken and sweet ripe peaches. Talk about dressing for a party! And don't be afraid to try this combo on for size. It might sound a little daring, but it comes together wonderfully, and the honey lime sauce on the top is the perfect accessory to bring the whole thing together. So if you're looking for an old favorite with a bit of a twist, head over here for the recipe. I hope you like it as much as I did!
Superfast Chicken Posole
My husband does not care for soup. He things it's watery and unfilling, which is a problem because I happen to love soup. It can be warm, creamy and comforting, or crisp, light and refreshing. It's great all year round, which is why I still make it despite the protests of my dear hubby.
So you can imagine my surprise when I told Glenn I was making Posole, hoping he wouldn't know what that actually was, and heard him exclaim, "I love Posole!" Whaaaa...?
Turns out he'd been served Posole quite a bit by some friends he had growing up. And even though it is indeed a soup, it's so chunky and flavorful, he gets full, and happy when he eats it.
Well thank goodness. (Says I, without the slightest tone of sarcasm).
Glenn was right though, this is a killer soup, with fun ingredients I don't normally cook with. Hominy and canned tomatillos make up the majority of the soup, and then it's seasoned perfectly. I was unable to find canned tomatillos, so I just bought fresh ones and roasted them by quartering them and roasting them at 400 until soft and slightly browned. It was great, especially garnished with radishes, avocado and cilantro.
I'm happy to report that not only did my hubs enjoy this for dinner, he also took it to school for lunch. Thank you Posole, you've renewed my faith in soup!
Check out the great lowfat recipe here from Cooking Light!
Dinner with The Sister's Cafe
If you've never visited the Sister's Cafe before, you are missing out. They were actually one of the very first food blogs I had discovered when joining this new world of food bloggers and I've been in love with them ever since. I don't think they've ever posted anything that didn't look good to me. Here are two things that I've recently made from their blog.
My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.
These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.
Thanks for all of the fabulous recipes ladies, keep them coming!
My husband lives for his meatloaf. He requests it often and it's what he gets for his birthday every year. I like it okay, but it's not necessarily anything I crave. However, I CRAVE this meatloaf. It's made of half turkey, half beef and is full of all sorts of goodies like sour cream and a box of stuffing! It's insanely easy to put together, but it makes a lot, so be sure to half it if you only want one. Check out the recipe here.
These Honey-Lime Chicken Enchiladas we made a while ago, and they've been our favorite enchiladas since. I prefer the green sauce when it comes to enchiladas, which is what this recipe uses. However, it also adds a fabulous spin by coating your chicken in a deliciously sweet honey lime sauce, giving the whole dish a burst of delicious flavor. They are also wonderful light and healthy. Go check them out here.
Thanks for all of the fabulous recipes ladies, keep them coming!
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