Thursday, March 31, 2011
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ready In: 45 Minutes
1 cup all-purpose flour
1/2 tablespoon dried thyme
2 tablespoons dried basil
1 tablespoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
4 boneless, skinless chicken breast halves
1/2 cup butter 1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed chicken broth
1/4 cup dry white wine
1 lemon, juiced
1 tablespoon chopped fresh parsley
2 tablespoons capers
1 tablespoon grated lemon zest
1. In a shallow dish or bowl, combine the flour, thyme, basil, parsley, paprika, salt, ground black pepper, and garlic powder. Dredge chicken in the mixture to coat, patting off any excess flour.
2. Melt butter in a large skillet over medium heat, and cook chicken until no longer translucent. In a medium bowl, mix together the cream of mushroom soup, chicken broth, wine, and lemon juice; pour over chicken.
3. Cover skillet, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley, capers, and lemon zest
Wednesday, March 30, 2011
Baked Creamy Chicken Taquitos
- 1/3 cup (3 ounces) cream cheese, softened
- 1/4 cup green salsa
- 1 tablespoon fresh lime juice
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 3 Tablespoons fresh parsley, chopped
- 2 Tablespoons sliced green onions
- 2 cups diced cooked chicken
- 1 cup grated pepperjack cheese
- 12 flour tortillas
- kosher salt
- 1 cup Old El Paso® salsa
- (optional) sour cream and guacamole as topping
- Preheat the oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and garlic powder and mix well. Add cilantro, green onions, chicken and pepperjack cheese and combine well.
- Place 3 Tablespoons of chicken mixture on the lower third of a tortilla and roll tortilla up as tight as you can.
- Place tortillas seam side down on the baking sheet. Spray the tops of the tortillas lightly with cooking spray and sprinkle some kosher salt on top.
- Place in oven and bake for 15-20 minutes or tortilla start to turn golden brown. Makes around 16 taquitos.
- Dip in El Paso salsa, sour cream, and guacamole. Turn into a delicious meal by serving with black beans and rice.
Tuesday, March 29, 2011
1 1/2 pounds beef round steak, sliced or beef stir fry strips
1/4 cup gluten free soy sauce (LaChoy or Tamari wheat-free)
2 teaspoons ground ginger
3 tablespoons honey (not pictured, the kids stole it to use on their pancakes.)
1/2 cup orange juice
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 green onions, sliced
1 small head bok choy, cut in 1-inch chunks
cooked white or brown basmati rice for serving
Use a 4-quart slow cooker.
For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.