Week16 - She surprised me!

Chicken Enchiladas

 

Enchiladas have been on my radar for a while. But I did not think my wife would like them, but then she brought home the fixings to make them and I thought “All right”.  A quick browsing of the Internet brought 2 basic methods for making them.  The first involved dipping the tortillas in the enchilada sauce before rolling them up, which looked like too much work to be honest. So I decided to just fill them up, roll em’ up, and then cover with sauce.  For filling I used a mixture of ground beef and a shredded Mexican cheese mix, along with some onions.  I made 2 pans worth, one with red enchilada sauce for my wife and a green chili batch for myself.  Each batch was then topped with more cheese.

 

Both turned out incredible.  By making them myself, I was able to get the amount of sauce and cheese that I desired.  Too often in restaurants they overdo both the sauce and cheese.  Topped them off with sour cream and lettuce and served with sides of cilantro-lime rice and black beans.  Yummy

 

Until next time

COOK ON!

Week 15 - No bonesabout it!

 

Pan-fried Buffalo Style Chicken

 

 
Like wings, but hate the bones? Try this easy dish.

 

Ingredients:

4 chicken breasts

Buffalo style wing sauce

Directions

1. Use a meat mallet to pound breast to ½ inch thickness,

2.  Heat 2 table spoon of oil over medium heat.

3.  Cook breast until center is no longer pink.

4.  Add ¾ - 1 cup of buffalo sauce.  Coat both sides of breast with sauce, and cook for an additional 4 minutes per side.

 

Serve with your choice of sides and a salad (with blue cheese dressing of course) and you have a quick and easy week night dinner.

Until next time:

COOK ON!

Week 14 Spring Break - Camp cooking!

Chicken and Tia Curry Rice

 

Spring break!  Time to go camping.  Nothing like a few days in the desert to flush out the work cobwebs.  Also a good chance to try out a new recipe.   My hope was to find something that would not only work for car camping but for backpacking as well.  The key to this is a relatively easy prep; which mainly involves boiling water. The answer Knorr sides. Knorr has a large selection of sides which need only water, or milk, and 10minutes or so of boiling.For this trip I decided to try to make a curry chicken dish.

 

Ingredients

1 can chunk tuna

1 package Knorr Tia Curry Rice

 

 
Directions

Cook rice according to package.  The last five minutes of boiling add chicken to warm it up. Serve with an ample side of sunset on sandstone and nothing could be better.

 

My only change would be to add a little extra curry powder, as I like mine a little spicy.

 

Unitl next time:

COOK ON!

Week 13 - Lite Mexican

Chicken Taco Bowl Salad

 

This week’s new recipe comes courtesy of my wife.  When I asked her wanted she wanted for dinner the other night, she said something lite sounded good, perhaps some sort of taco salad with chicken in it.   Her wish was my command and my challenge.

 
Overall this is a really quick and easy dinner to prepare.  The hardest part was finding the taco shell bowls, as our regular grocery store did not carry them.  Luckily the next store I tried did have 1 box in stock (no dust on the box, so it must be O.K…. Right?).  I also was lazy and saved time by buying pre-cooked and seasoned chicken.  All I had to do was to reheat it in the skillet and drop it in the salad.  Once we had the basic parts for the salad it became a fix it yourself affair.  For mine I chose sour cream, hidden valley ranch spicy ranch dressing, fresh pico de gallo (from the store – so-so), cheddar cheese, avocado, salad and chicken.  It was so good I had to make a second.
 

Until next week –

COOK ON!

 

 

 

 

 

 

 

 

 

 

 

 

 

                              

Week 12