Cilantro Lime Grilled Chicken with Cilantro Lime Quinoa and Black Beans

This is one easy and delicious summer time dinner. My family really enjoys this meal and I hope you will too!

Marinate for the chicken includes:

This recipe has moved to Cherishedbliss.com, click here for the full recipe!

Cilantro Lime Quinoa and Black Beans:

2 canned organic, low sodium black beans
seasoned with: salt, pepper, garlic powder, chili powder and ground red pepper
(all seasonings to taste)

Cook quinoa according to directions. Instead of water use vegetable broth and season with a little salt. Once done drain the excess broth and then add fresh chopped cilantro and lime juice to taste.

Enjoy!

Shredded Chicken Quesadillas

Last week I posted my homemade chicken stock and shredded chicken recipe, click here if you missed the post. So today I am going to share an amazing recipe for Shredded Chicken Quesadillas. It is definitely the shredded chicken that makes this recipe so fresh. The chicken is so tender and full of flavor. I know you are ready for the recipe so lets get started... 



This recipe serves 2-4, but definitely double the recipe if needed.

Ingredients:
olive oil
4 taco size flour tortillas
1 1/4 cups shredded chicken
click here for my homemade shredded chicken recipe
chili powder (to taste)
cumin (to taste)
salt and pepper (to taste)
corn salsa, recipe below
fresh chopped cilantro (to taste)
shredded colby jack cheese

Corn Salsa
2/3 cup corn frozen or fresh
1/2 red bell pepper, finely chopped
1 TBS shallots, finely chopped
olive oil

In a small sauté pan warm 1 TBS of olive oil over medium heat.  Add corn, bell peppers, and shallots. Combine all ingredients and sauté for about 5 minutes. Set aside for the chicken quesadillas.

Directions:
First heat and lightly oil your griddle or pan over medium heat, adjust heat as needed. Divide ingredients between two tortillas. Layer your toppings: cheese, shredded chicken, sprinkles of chili powder, sprinkles of cumin, corn salsa, fresh cilantro, and finally your last layer of cheese on the first tortilla. Top with the additional tortilla and cook until the cheese is melted and the bottom tortilla is golden brown. Now carefully flip the quesadilla with a spatula and allow the other side to lightly brown while gently pressing down on the top of the tortilla.

Slice the quesadillas in 4 equal sections and serve with a side salad, a dollop of sour cream, chips, and salsa. These yummy quesadillas also pair well with my
pico de gallo and creamy avocado dip.

Enjoy!

Homemade Chicken Stock & Shredded Chicken

Today I am going to share my recipe for homemade chicken stock and shredded chicken. I will be honest, in the past I rarely made homemade chicken stock unless it was around the holidays. I often bought the organic chicken stock cartons from the grocery store because it was one last thing I had to do in the kitchen. Well things have recently changed because of my daughter's diet and I now have to make homemade chicken stock for all my recipes that require chicken stock.

My daughter is 16 years old and has suffered from severe migraines since the 8th grade and it has been one awful ride. We have tried everything from chiropractic care to migraine preventatives and nothing seem to truly work, until one doctor at a urgent care clinic suggested a low tyramine diet. I have never even heard of this diet before we stepped into this clinic. My daughter was not happy and thrilled at first, but she was so fed up with the pain and sickness that accommodated these migraine episodes that she was willing to give it a try.

I can not tell you how wonderful it has been! She is off her preventives, no more sickness, and no migraines, all because of her diet! I am amazed! Here is a link to a low tyramine diet that we follow religiously.

http://www.headaches.org/pdf/Diet.pdf

Below is a link to hidden MSG in your food

http://www.truthinlabeling.org/hiddensources.html
(I have not found a safe shelved organic chicken broth that does not have yeast extract. This was a huge migraine source for my daughter.)

I will be truthful, I am cooking more than I ever have and out to eat options are very limited, but the results have been tremendous!

I know you are ready for the recipe, so let's get started...

I used:
3 lbs whole organic chicken
10 springs of thyme
4 sprigs of rosemary
2 bay leafs
5 stalks of celery
3 medium carrots
4 whole shallots
5 garlic cloves
1/2 TBS of whole peppercorns
1 tsp kosher salt

This batch made 3- 32 oz containers of broth and approximately 4 cups of shredded chicken.



Please do not feel limited to my ingredients, homemade chicken broth is basically fool proof. You can use any variety of herbs, vegetables and seasonings. Although celery, carrots, and onions should be a must.

Directions:
Take the chicken out of the packaging and pat dry with paper towels. Sometimes a whole chicken may have a giblet package or the kidneys left on the inside, so be sure to remove those before cooking. Place the chicken in a large stock pot and fill with enough water to just cover the chicken. Next, add all the herbs, vegetables, and seasonings. Cover and simmer for at least 2 hours.

When the chicken is ready (falling apart tender). Remove the whole chicken from the pot with tongs. I use a pie plate to place the chicken on.  Once the chicken is cool enough, remove skin, shred and debone. Use the shredded chicken in any recipe you desire. This shredded chicken goes really well in my
Chicken Enchiladas with a Cream of Jalapeno Sauce!



Once you remove the chicken from the broth place a large bowl in a ice bath in the sink. Then place a fine mesh strainer over the bowl and slowly pour the broth over the strainer.



Now that your broth has cooled let it set in the fridge overnight. This will allow the fat to be easily removed. As you can see below the fat rises to the top and hardens. Remove and discard the fat with a slotted spoon.



Now you are ready to store the chicken broth in the fridge for up to 2 days or in the freezer for up to 3 months.

When freezing only fill liquids to the bottom line.



If you are looking for awesome freezer storage containers such as these, I bought my from amazon. Click on the picture below and it will lead you straight to the page where you can purchase these wonderful containers. I absolutely love mine and do not only use them for broth, but they are great for freezing soups too. I use the smaller ones for freezing left overs and it works great on nights when I don't have anything planned!

Grilled Tex-Mex Stuffed Bell Peppers

I always get hugs and praises when my family smells the fresh aroma of this meal cooking. These are by far the best stuffed peppers I have ever had! I know the process seems long, but if you love a good Mexican rice and Tex-Mex flavors you will not regret making this recipe. I hope you enjoy these Grilled Tex-Mex Stuffed Bell Peppers soon. They are delicious!

Ingredients
6-8 bell peppers (depending on the size), tops cut away and seeds removed
Mexican rice (directions and ingredient list below)
1 lbs. ground beef
3 tomatillos, pureed
juice of 1-2 limes (optional)
2/3 cup colby jack cheese

Ground Beef Seasoning
1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp oregano
1/4 tsp cumin
salt and pepper, to taste

Directions Mexican Rice
adapted from Food.com
Ingredients:
6 Campari tomatoes (or any tomato of your choice)
1 small/medium sweet yellow onion
2 medium jalapenos (ribs and seeds removed)
2 cups long grain white rice
1/3 cup canola or vegetable oil
(I have also used coconut oil)
4 minced garlic cloves
2 cups chicken broth (low sodium)
1/2 cup frozen sweet corn
1 tablespoon tomato paste
1 tsp chili powder
1 tsp oregano
1/2 tsp cumin
1 1/2 teaspoons salt
1/4 cup fresh cilantro, minced (may add more to your liking)

Directions:
Adjust rack to middle position and preheat oven to 350.
Puree tomatoes and onion in a food processor or blender.
Reserve exactly 2 cups.
(6 Campari tomatoes and 1/2 of a large sweet yellow onion made approximately 2 cups)

Mince jalapenos and garlic, set aside

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes. Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick.

IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed oven safe straight sided sauté pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. Drop a few rice grains in and if they sizzle you are ready to pour in your rice.
Be careful that the oil doesn't get too hot too fast or the oil will splatter.
Fry rice stirring until rice is light golden and translucent, about 6-8 minutes.

Reduce heat to medium and add minced jalapenos and garlic. Cook, stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture, tomato paste, seasonings, salt, and 1/2 cup of frozen sweet corn. Increase heat to medium high, and bring to a boil.

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes. Stir well after 15 minutes.

Once rice is done stir in cilantro.

While the rice is cooking, brown and season the ground meat in a frying pan over medium high heat until no longer pink. Drain fat as needed.

Next, puree 3 tomatillos

Start preheating your grill!

When rice is done take out 2 cups of rice and set aside. Add to the remaining rice: cooked and seasoned ground beef, 3 tomatillos (pureed), the juice of 1-2 limes (optional), and 2/3 cup colby jack cheese and mix well. Use the extra 2 cups of rice for leftovers or anyway you see fit!

Now you are ready to stuff your peppers!

Next, lay the stuffed pepper on foil and spray with olive oil. Don't forget the top!



Finally, wrap the entire pepper in foil! I grill my pepper for 15-20 minutes (or until tender) at 400 degrees turning every 5 minutes.

Unwrap and enjoy all the goodness!

Chicken Enchiladas with a Cream of Jalapeño Sauce

updated: 3-8-13

I have been wanting to post this recipe for a while, but I just have not got around to it until now! Ready for the recipe? Well, here it is!



You will need:
3 boneless skinless chicken breast
1 cup chicken broth
1 1/2 stick butter
1/2 cup + 1 TBS all purpose flour
1 1/2 cups milk
2 cups chicken broth (additional broth may be needed)
1/4 cup sour cream
3 jalapenos (small/medium size) finely chopped, ribs and seeds removed for milder flavor
4 garlic cloves, minced
2 TBPS chopped fresh cilantro
1 tsp oregano
3/4 tsp chili powder
1/2 tsp cumin
1 tsp salt
1/2 tsp chili powder
1/4 tsp cumin
olive oil for sautéing
14 white corn tortillas
Shredded Colby Jack Cheese

First, Place chicken in a slow cooker and add 1 cup of chicken broth. Cook on high for 3-4 hours.

Next, finely chop jalapenos (don't forget to wear gloves when chopping jalapenos) and garlic cloves. In a small sauté pan heat olive oil or butter, add jalapenos and garlic. Sauté over medium heat for about 3-4 minutes and then set aside.

Then in a medium sauce pan melt butter over medium-low heat. Once butter is melted add flour and whisk until creamy. Next, slowly whisk in milk and chicken broth and increase heat to medium, stir until thickened (about 7 minutes). Remove from heat and add sour cream, jalapeños, garlic, chopped cilantro, 1 tsp oregano, 3/4 tsp chili powder, 1/2 tsp cumin, and 1 tsp salt. Mix well, if the sauce is too thick add more chicken broth as needed. If the sauce is too thin add 1 TBS of flour until thickened.

Now shred chicken and in a medium sized mixing bowl add 3 cups of shredded chicken, 3/4 cup cream of jalapeño sauce, 1/2 tsp chili powder, and 1/4 tsp cumin and mix well.

It is time to start making the enchiladas. Preheat oven to 350 degrees.

Microwave the tortillas to soften before use or use a tortilla warmer. Wrap tortillas in parchment paper before placing in the microwave and warm for about 60 seconds or until soft.

Spray a 9X13 baking dish with cooking spray.

Place 2 tablespoons of the chicken filling across the middle of one tortilla.
Roll the tortilla around the filling and place seam-side down on the prepared baking dish. Repeat with the remaining tortillas until all filling has been used.

Evenly pour the remaining cream of jalapeño sauce over the enchiladas. Top with shredded cheese and cover with foil and bake for 20-25 minutes at 350 degrees.




This meal pairs well with Mexican Rice, click here for the recipe!

Enjoy!

Open Faced Italian Sloppy Joes

These Open Faced Italian Sloppy Joes are great for a busy weeknight meal or a fun weekend lunch! These are a huge hit with my family and I would love to share my recipe with you, so let's get started!

What you need:

1 lb ground beef
2-3 garlic cloves minced
1/4 large red onion, chopped finely
1 green pepper, chopped finely
8 oz sliced mushrooms
15 oz tomato sauce
6 oz tomato paste
1 tsp oregano
1 tsp basil
1 tsp marjoram
1 tsp garlic and herb seasoning
1/8 tsp red pepper flakes (or to taste)
1-2 TBS honey
kosher salt and fresh ground pepper to taste
A loaf of French bread
8 oz shredded mozzarella
parmesan cheese

Directions:

First, cook ground beef, garlic, onions, and green peppers over medium heat until the beef starts to brown. If your meat is greasy remove the excess grease except 1 TBSP.

 

Next, add your sliced mushrooms and cook for about 5-7 minutes.



You should have a little moisture as the mushrooms are cooking, if not add 1 TBPS or so of water.  Now add tomato sauce, tomato paste, honey and all seasonings. Mix well and return to a simmer.



Now, cut your French bread equally down the middle and remove the middle of the bread creating a bowl inside your French bread halves. Place on a cookie sheet lined with foil.

Finally, fill the French bread with the Sloppy Joe Mixture and sprinkle the tops with shredded mozzarella cheese, parmesan cheese, and a little oregano.

Bake at 350 degrees until cheese is bubbly. Then cut into sections and serve with a nice garden salad with yummy homemade ranch dressing, click here for the recipe.

I hope you and your family enjoy this meal at your dinner table soon!

Slow Cooker BBQ Shredded Chicken

This last Super Bowl Sunday I prepared these yummy Slow Cooker BBQ Shredded Chicken Sandwiches topped with a Avocado and Tomatillo Slaw. They were definitely the hit of the show! I am so excited to share this recipe with you so let's get started!

Ingredients List:
4 larger chicken breast
1 1/2 cup ketchup
1/2 cup worcestershire sauce
1/4 cup red wine vinegar
1/2 cup water
1 TBS vegetable oil
1 TBS whole grain mustard
2/3 cup brown sugar
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp all spice
1/8 tsp cloves
1/2 tsp cayenne pepper (or to taste)
2 tsp smoked paprika
1 tsp onion powder
1/2 tsp garlic powder
3 lemon slices
BBQ sauce makes 2 1/2 cups.

Mix all ingredients (excluding the chicken) in a bowl. Add chicken breast to the slow cooker and pour your desired amount of BBQ sauce over the chicken and then add lemon slices.  If you want a bolder flavor add more and for a mild flavor add less BBQ sauce. Cook on high for 4 hours.

Chicken ready is ready to be shredded, don't forget to remove the lemon rinds.

You can shred the chicken right in your slow cooker. The chicken is so tender all you need is a butter knife and fork. Mix the chicken with the sauce and get ready to make your sandwich.

 A great addition to the BBQ Shredded Chicken Sandwich is coleslaw, if you are looking for a new spin on coleslaw
click here for my Avocado and Tomatillo Slaw recipe.

Carne Guisada Tacos

Carne guisada is Spanish for "stewed meat". This dish is really great for those cool days and when you are looking for something different to prepare. These tacos can be prepared over the stove top or placed in a slow cooker, your choice.  Either way you prepare this dish the outcome is delicious!
This Mexican stewed meat is wonderful served with warmed flour tortillas, over rice, or as a warm stew.



Ingredients:
adapted from- HEB ShowTime
serves 8
2 pounds of beef stew meat
salt and pepper
olive oil
2 cups of Pico de Gallo, see my recipe below
6 TBS flour
2 tsp chili powder
1 tsp cumin
1 tsp oregano
3 cups chicken broth
1- 4 oz can green chilies

Pico de Gallo
4 roma tomatoes, chopped
1  jalapeño, seeded and chopped (add seeds if you want more spice)
2-3 garlic cloves minced (depending on the size of your garlic cloves and taste)
1/2 sweet yellow onion, chopped
1/4 cup chopped cilantro (or to taste)
juice of 1 lime or lemon
kosher salt and ground pepper (to taste)
1 tsp apple cider vinegar

Mix all ingredients together and enjoy the freshness and the aroma of all these wonderful Mexican flavors!
Makes approximately 2 cups.

Directions:
Season beef with salt and pepper. Heat 2 TBS of oil in a large skillet over medium -high heat. Brown beef and transfer browned beef to slow cooker. Add more oil to the same skillet and then add pico de gallo and cook for about 3 minutes. Then add flour and seasonings and combine well.
Slowly add broth to skillet while constantly stirring. Bring to a boil and stir until thickened slightly. Add green chilies and then pour mixture over beef and cook 4-6 hours or until beef is tender.

You can also prepare this beef mixture on the stove top. After browning meat and preparing the mixture, simmer for about an hour and a half, or until beef is tender. Stir occasionally, to prevent sticking. I have prepared this dish both on the stove top and in the slow cooker and both are delicious. Serve with warmed flour tortillas, over rice, or as a warm stew. Garnish with pico de gallo, avocados, and sour cream.

Enjoy!

Grilled Romaine Hearts with Spiced Rubbed Grilled Chicken

Fall is my favorite season, and I am so excited it's just around the corner! I love the colors of fall and the aroma of spices that fill my kitchen each year. I must warn you I also love pumpkin too. My daughter and I have already made two pumpkin pies and one pecan pie! I told her we had to stop, so we can enjoy all these flavors throughout the holidays. We just couldn't wait...pumpkin fever!

Back to romaine lettuce...I love grilling romaine lettuce and it especially pairs well with this Spice Rubbed Grilled Chicken I found over at
The Fountain Avenue Kitchen!
It was no surprise this recipe was a big hit with the family. Everyone loved the warmness of the grilled romaine lettuce and the spices of the rub. Then Ann's Everything Sauce brought all the flavors together! This was a perfect fall salad and I hope you will be able to enjoy this recipe soon.

Grilling romaine hearts is so easy and it brings new flavors everyone will enjoy!

Ingredients:
3 romaine hearts
3 TBS Extra Virgin
Olive Oil
salt and pepper (to taste)
1 tsp Italian seasoning
1 TBS vinegar (your choice of vinegar)
I did not add vinegar to this batch because I drizzled Ann's Everything Sauce over the salad!

First mix olive oil, vinegar and seasonings together.


Strip any bad leaves and wash and dry your romaine hearts. Then cut about an inch off the tips.


Then clean the brown ends leaving the root intact.

Next, brush olive oil mixture over the romaine hearts covering all sides. Then place romaine hearts on a hot grill. Turn often until each side is nicely charred and slightly wilted.

Chop grilled lettuce and serve with Ann's Spice Rubbed Grilled Chicken and Everything Sauce, click here for the recipe. This meal was also severed with

Rice Select Royal Blend
Ingredients:
2 cups Royal Blend
3 cups low sodium chicken broth
2 tsp butter
1/2 teaspoon salt
1/2 tsp garlic and herb seasoning

Combine broth, rice blend, salt, seasoning, and butter in a medium saucepan. Bring to a boil. Cover with tight fitting lid; reduce heat and simmer for 15 minutes. Remove from heat and allow to stand for 5 to 10 minutes. Fluff with fork.

Enjoy!

The Ultimate Burrito

I cannot express how much my family loves Mexican food. It probably has something to do with being raised in the South and growing up on Tex-Mex food. In my house we love burrito night. I chop up a variety of veggies, Mexican herbs and encourage everyone to add generous toppings! This is how we make the ultimate burrito...

First, I use Santa Fe Refried Beans; I highly recommend this brand! They are a great alternative to canned or if you do not have time to make your own. If you cannot find this brand at your local grocery store click on the picture below for pricing and reviews at Amazon.com

 
They are dehydrated pinto beans, how cool is that?!
To prepare just follow the directions on the package.

I season the beans with:
1/2 cup of my favorite salsa
1/2 cup of shredded colby jack cheese
1 tsp diced jalapeños (optional)
1 tsp chili powder
1/4 tsp cumin
1/2 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
kosher salt and pepper to taste
Please feel free to adjust all seasonings to your liking.

Then, I brown 1lbs of ground chicken and add the following seasonings:
Please feel free to adjust all the seasonings to your taste!
2 tsp chili powder
1 tsp oregano
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cumin
kosher salt to taste

Next, I sauté yellow and orange bell peppers with purple onions.
 

At last, I chop up avocados, cilantro, cherry tomatoes, and shred colby jack cheese.


Finally, layer all ingredients on top of a burrito size flour tortilla and enjoy this simple and nutritious dinner!

BBQ Chicken Pizza

Today Kevin from 1000 Beers is co-hosting with me to bring you the perfect manly meal, brought to you by Appliance Online.
Don't get me wrong women will enjoy this pizza and beer too, but if you are looking to please your man's appetite then look no further.

Today we have BBQ Chicken Pizza

and Kevin reviewed a single-hopped red ale beer
to compliment this pizza.
Hop over to 1000 Beers to read the full review.
If you ever want to now anything about beer
his blog is the place to go.

 

What you need:

2 small boneless, skinless chicken breast
1/4 cup of your favorite BBQ Sauce
2 TBS apple cider vinegar (optional)
Salt and Pepper
1 12-14 inch pizza dough
{If you are looking for wonderful
bread machine pizza dough click here}
1-2 TBS olive oil
1 tsp garlic and herb seasoning
1/3 cup of your favorite BBQ sauce
1 TBS Tiger Sauce
1/2 red onion, finely chopped
Shredded Mozzarella Cheese
Shredded Colby Jack Cheese

 

Directions:
First, marinate your chicken breast in 1/4 cup BBQ sauce, apple cider vinegar, and salt & pepper. Marinate the chicken for about 20 minutes. Then grill the chicken @ 400 degrees until the internal temperature reaches 165 degrees. Once your chicken is done allow to rest 5 minutes before cutting.

Next, finely chop red onion and chicken into small pieces.

Then, mix olive oil and garlic and herb seasoning.
Brush mixture over dough. Afterward, mix the additional 1/3 cup BBQ sauce with tiger sauce and spread over the dough.

Now you are ready to place your toppings. Add your desired amount of shredded mozzarella, diced grilled chicken, red onions, and top with your desired amount of shredded Colby Jack cheese.

Place dough on foil and cook in a preheated oven at 450 F. This pizza is also excellent grilled! Click here for my tutorial on how to grill pizza!
If you are using a homemade dough, precook the dough for about 5 minutes on foil. Then remove from oven to add sauce and toppings. 

Cooking times will vary from gas to electric ovens. When the crust is stable enough remove the foil and let the pizza cook for an additional 5 minutes or until your desired crispiness. Removing the foil for the last 5 minutes will create a crispier crust.

And there you have it, a wonderful meal to make your man happy and satisfied!

This blog post was brought to you by
Appliances Online.

Have a wonderful day and thank you for stopping by!