Creamy Green Chili Chicken Pizza

My mom entered the Pillsbury Bake-Off this year and was selected as a semi-finalist with this recipe.  Sadly, she didn’t make it to the finals (not enough votes).  This is a very tasty quick dinner.  Give it a try!

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Ingredients:

3 Tablespoons olive oil

1 Pillsbury Pizza Crust (either traditional or artisan)

1- 8 ounce package of cream cheese

3/4 cup salsa verde

3 cups cooked grilled chicken strips

1- 8 ounce package shredded Mexican cheese blend

1 1/2 cups Pico de Gallo salsa

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Preheat oven to 400 degrees.

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Brush  1 1/2 Tablespoons of olive oil on the bottom of the pan.  Unroll the pizza dough.  Press the dough out covering all the corners.

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Brush the other 1 1/2 Tablespoons of olive oil on the top of the crust.  Prebake the crust in the oven for 11-12 minutes.

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Place cream cheese and salsa in a mixing bowl.  Combine with an electric mixer.

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Add the chicken and mix all together well, shredding the chicken.

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Spread the chicken mixture over the cooked crust.

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Sprinkle the cheese over the entire pizza.  Place the pizza in the oven and bake another 12 minutes until the cheese is bubbly.DSC01387

Spread the pico de gallo salsa over the top and serve.

Yum!!

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Chinese Chicken Salad

Megan wanted to make Chinese Chicken Salad for dinner last night.  We used one of Bobby Flay’s recipes changed it a bit. 

 

First we made the Spicy Peanut Dressing:

1/4 cup rice wine vinegar

2 Tablespoons creamy peanut butter

1 Tablespoon fresh ginger, chopped finely

2 teaspoons chipotle in adobo, smashed

1 Tablespoon soy sauce

1 Tablespoon honey

2 teaspoons toasted sesame oil

1/2 cup canola oil

Place all ingredients in a bowl or food processor.  Whisk or mix until smooth.  Set aside.

Ingredients for the salad:

3-4 handfuls of spring salad mix

1 carrot, shredded

1/4 pound snow peas, julienned

1 can sliced water chestnuts

1/4 cup chopped green onions or chives

2 cups cooked chicken, diced

wonton strips or crunchy chow mein noodles

 

Place spring mix in a large serving bowl

Place the rest of the salad ingredients on top: snow peas, water chestnuts, carrots, onions….

Add the chicken, wonton strips last.  Toss with dressing and serve!

Chicken with Tomato and Feta Sauce

It’s Megan’s 28th birthday today! 

We have an easy dinner recipe this week that we learned at a Greek cooking class a couple of years ago.

Ingredients:

2 Tablespoons olive oil

1 onion, chopped

4 boneless chicken breasts, butterflied

2 teaspoons dried rosemary

salt and pepper

2 (14 ounce) cans chopped tomatoes

1 1/2 cups chicken broth

1 cup feta cheese

3/4 cup pitted Kalamata olives, chopped in half

 

 Chop the onion

 Place olive oil in a large saute pan, turn the heat to medium high and add the chopped onions.

 Sprinkle salt, pepper and rosemary on both sides of the chicken breasts.

 After the onions cook about 5 minutes, add the chicken breasts, cook another 5 minutes or until chicken is browned.  Flip over and cook the other side another 5 minutes.

 Pour the tomatoes and chicken broth in and cook on medium low, covered until the chicken is just cooked through, about 7-10 minutes.

Transfer the chicken to a serving platter.  Boil the sauce over high heat about 5 minutes, until thickened.

Stir in the feta cheese and olives.

 Add the chicken back and warm through.

 Place chicken on a serving platter, spoon sauce over the top and serve.

Chicken and Corn Quesadillas with Guacamole

We had quesadillas for lunch today.  We tried putting some corn, chicken, cheese and salsa on a tortilla and grilled it.  We made a quick guacamole to put on top and voila!  There’s not really any exact ingredients, just use what you have on hand.  Here’s what we used:

Ingredients:

Frozen corn, pepper and black bean mix, defrosted

Tortillas

Cooked chicken

Cheese, we used Cotija

Green or red salsa

Place the corn/pepper mix on one half of the tortilla.

Place the cooked chicken over the corn.

Add the cheese

Spoon the salsa over the cheese.  Fold the tortilla over and place on a grill.

While the quesadilla is grilling, make a quick guacamole.  Smash one ripe avocado.

Squeeze the juice of 1/2 lemon over the avocado.

Add some chopped tomato and green onion, stir together.

Add some green tabasco sauce and salt to taste.

Remove the quesadilla from the grill and top with guacamole and sour cream.

Cool Greek Chicken Salad Flatbreads with Herb Dressing

 

We like this sandwich for a light dinner or lunch.  Serve with a cup of soup for a complete meal.

Ingredients:

Herb Dressing: 

2 Tablespoons fresh parsley

2 Tablespoons fresh basil

2 green onions

1 cup plain Greek yogurt

1 Tablespoon fresh lemon juice

2 Tablespoons grated Myzithra cheese

1/8 teaspoon red pepper flakes

1/4 teaspoon salt

Roughly chop parsley, basil and green onions and place in a food processor, chop.

Place 1 cup of yogurt….

lemon juice…

red pepper flakes, Myzithra cheese and salt in the processor with the herbs.

Mix all together and set aside.

Ingredients for the salad: 

2 cups cooked grilled chicken

1/2 head torn romaine lettuce

1/4 cucumber, peeled chopped

1/2 cup roasted red peppers

1/2 cup pitted Kalamata olives, chopped

1/4 cup chopped red onion

Prepare the salad by peeling, then chopping the cucumber

Chop the roasted red pepper…

Chop the Kalamata olives…

Chop the red onion…

Chop or tear the lettuce, place all in a large salad bowl.

Add the cooked chicken.

Place some of the dressing on the salad and toss well.

Place on warm flatbread and  spoon a little more dressing over the salad.

Serves 6

Rotisserie Chicken Noodle Soup

There is no better comfort food than homemade chicken noodle soup, especially on a cold winter night! It doesn’t have to take all day.  Here’s a quick recipe for a delicious soup in no time!

Ingredients:

1 onion, chopped

*2 carrots, chopped

*2 ribs of celery, chopped

2 Tablespoons fresh rosemary, finely chopped

6 cups chicken broth

1 rotisserie chicken, meat taken off the bones and choppped

2 cups pasta or noodles of your choice

*You may be able to find veggies already chopped in the produce section of your market.

Chop, one medium size onion

Turn the stove on to medium high.   Place 1 Tablespoon of olive oil in a large stock pot and add the onions

While the onions are cooking, chop the carrots.

Chop the celery

Add the carrots and celery to the pot and cook about 10 minutes.

Add the chicken stock

Chop the rosemary and add it to the soup.

Stir everything together and check the seasoning.  Add salt and pepper if needed.

Place the cooked chicken in the soup.

Cook the pasta in a separate pot.

Drain the pasta in a colander and add it to the soup.  Stir together.

It’s all ready to serve! Yum!

Orange Ginger Chicken and Veggie Stir Fry

Megan’s sister, Erin, suggested this recipe that she often makes for a quick, healthy, easy meal!

Ingredients:

Serves 4

1 bottle Orange Ginger Dressing (found in the Asian noodle section of your market)

2 packages of fresh, stir-fry vegetables

2 packages Udon noodles (also found in the Asian noodle section)

4 chicken tenders, cut up or 1 package of cooked chicken strips (found in the deli section)

Place a large saute pan on the stove and turn the heat to medium-high.

Add about 2 Tablespoons of canola oil.

Add the vegetables and cook for 3-4 minutes.

While the veggies are cooking, place the Udon noodles in the microwave and cook 1 minute.

Remove the noodles from their packages, place in a colander and rinse with cold water.  Separate the noodles if they stick together.

Remove the vegetables from the pan, place in a bowl.

Add the cooked chicken strips to the pan to warm through.

Return the veggies to the pan and add the noodles, stir together.

Pour the bottle of Orange Ginger Dressing over all and mix together well.

Place in a serving bowl and enjoy!!!!

Chicken, Bacon, Pesto Melt also Known as “The New Light”

We decided to name this delicious sandwich after the Hippotherapy clinic my oldest daughter has.  A hippotherapy clinic is physical therapy on a horse.  Erin operates this clinic to help disabled children and adults gain strength and balance using horses as the therapy tool.

Ingredient List:

2 slices of sourdough bread

1 jar of pesto (can be found in the pasta section at the market)

2 slices of cooked bacon

2 slices of cheese of your choice (we used swiss)

1 tomato

1 package of cooked chicken strips ( found in the deli meat section at the market)

Spread pesto on both slices of bread

 Place one slice of cheese on top of each slice of bread

Place the bacon on one side of the sandwich.

Add the chicken on top of the bacon

Slice a small tomato

Place tomato slices on top of chicken

Put the other piece of bread on top to make the sandwich, then brush some olive oil on one side.

Place the sandwich with the olive oil side down in a grill pan or fry pan

You can place something heavy, like a bacon press or a cast iron skillet on the sandwich.

Brush the other side with olive oil and flip the sandwich over

Here’s the finished sandwich, delicious!