Tag Archives: Dinner

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Instructions
Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!

-M

Buffalo Chicken Cutlet Quesadillas

13 Jul

Buffalo Chicken Cutlet Quesadillas

A few words about this flavor bomb of a quesadilla. My dear husband is an avid lover of buffalo chicken. When in doubt, it’s his go-to meal when it’s on any menu at a restaurant. My intuition told me to create a quesadilla, but instead of just using plain old seasoned grilled chicken, using a breaded moist buffalo cutlet. The result? Glorious delicious flavor and a restaurant quality meal in under 30 minutes. How great is that? Give it a try for yourself and you’ll fall in love!

Ingredients:
4 thinly sliced boneless skinless chicken cutlets
2 eggs, beaten and seasoned with salt and pepper
1 ½ cups of plain breadcrumbs
Mikes Red Hot Buffalo Sauce
Whole Grain Flour Tortillas (or regular, to your liking)
1 Package of Mexican Blend Shredded Cheese
Optional Sides: Guacamole, Pico de Gallo, Celery, Blue Cheese/Ranch Dressing.

Instructions:

To start, we want to fry the chicken cutlets. To prep, dip each cutlet with egg, then breadcrumbs. Set aside. In a large oiled skillet, fry the cutlets until browned and crispy. Coat each cutlet with a light amount of hot sauce on each side. Slice into one-inch pieces, and then again down the middle to create small Lego sized pieces. In a preheated grill pan on medium-low heat, place one tortilla down on the pan. Coat with cheese first, chicken, and then again cheese on top. Top with another tortilla and allow to melt for a few minutes. When ready, flip carefully to continue the melting process. Remove from heat and slice into triangles. Serve with blue cheese or ranch, a side of guacamole and chips, and celery for dipping.

This recipe will be featured on the ranting chefs page in a few weeks. I will need your votes! Information to follow.

-M

Golubtsi – Stuffed Cabbage with Chicken and Rice

6 Jul

For those of you reading, this is one of our classic family recipes. My grandmother from Romania makes this usually with chunks of meat inside but for the purpose of creating something a bit healthier, I chose to go with my aunts recipe by using ground chicken. I love these, they are so good. Light and easy to eat but yet full of flavor and a classic russian go-to meal. Best served with a dollop of sour cream, these are also great to freeze and reheat later!

Golubtsi – Stuffed Cabbage with Chicken and Rice

Ingredients
1 large head of green cabbage, boiled to soften
1 cup of white or brown rice, cooked
1 lb ground chicken
1 onion, diced
1-2 carrots, cleaned and grated
2 spoonfuls of tomato paste for onion/carrot mixture, 1 spoonful for later simmering
1 handful of fresh dill, chopped
1 bottle of v8 vegetable/tomato juice flavored with black pepper
Salt to taste

Instructions
Cook rice according to package instructions or until just about done. Set aside in a large bowl. Cut off the butt of the cabbage and In a large pot, fill water just enough to get a good boil going and soften the cabbage in the pot. Boil for about 15 minutes or until cabbage is softened. You can also do this by putting cabbage in the freezer overnight, and then taking it out and it will be soft to use the next day. For the stuffing rice/chicken mixture, In a deep pan, saute diced carrots and onions until soft/translucent (about 5 mins). Add the onion/carrot mixture to the rice in the large bowl that was set aside. In the same pan, cook ground chicken and break up into small pieces as it’s cooking. Add to the large bowl. Add dill and tomato paste to the mixture of chicken, onion/carrot, and rice. Mix and add salt. To assemble the Golubtsi, see photos for help. Start by placing 1-2 cabbage cups into the bottom of the deep pan to act as a cushion. Remove each cabbage cup carefully from the head of cabbage (careful not to rip), add about 1-2 tbsp of rice mixture and wrap each like a burrito. Place into the pan, seam side down. Stack the Golubtsi on top of each other if you run out of space. To finish, cover them with about 1-2 cups of v8 and about 1 spoonful of tomato paste. Add water to cover more if you need, and sprinkle with a pinch of salt on top. Bring to a boil and simmer covered for 20 minutes. Serve with sour cream and enjoy!

-M

Festive Chicken Burgers

29 Jun

These are just fun. So easy to make and pack so much flavor and goodness. If you’re feeling up to it, give these a try!

Festive Chicken Burgers

Instructions:
1 lb ground chicken
1/2 a red pepper, diced into small pieces
1/2 a green pepper, diced into small pieces
1/4 an onion, diced into small pieces
Salt, Pepper, and Cilantro
Juice of 1 lime
Hamburger Buns
Avocado, mashed lightly for topping
Pepper-jack Cheese
Optional dressings: sriracha, russian dressing, chipotle mayo
Optional sides: sweet potato fries with ranch dressing, salad, baked sweet potato, corn, roasted veggies

Instructions:
Mix all ingredients (peppers, onion, lime, salt, pepper, cilantro) with ground chicken. Preheat a grill or grill pan on medium-high heat. Form burger patties about the size of your palms and cook burgers until fully cooked, flipping occasionally. Warm up buns. Arrange burgers and serve by topping burgers with 1 slice of pepper jack cheese and avocado. My husband enjoyed these with sriracha and I had them with some russian dressing actually! Can really be anything to your liking that packs a punch.

-M

Cheesy Baked Shells

11 Jun

This is one of those meals where it’s “how many of these are too many before I start to get judged?”… haha. I literally loved these and ate them the next day for lunch as well. They are so flavorful and cheesy. For me, it’s important to be able to make food quickly and this took me under an hour – I love italian food and this is definitely going to be a go-to recipe for me. Try it!

Ingredients:
1 Box Jumbo Pasta Shells
15 oz container of Ricotta Cheese
1 square of mozzarella cheese, diced (I get part skim)
1/2 cup grated parmigiano reggiano
1/2 cup parsley
1 jar of pasta sauce (get one that has onion, garlic, and basil)
Salt and Pepper

Instructions:
Preheat the oven to 350 degrees. Place a large pot of water with salt to boil and cook shells per package instructions. I would boil until pasta is soft but still a little al-dente. Meanwhile, In a medium size bowl, combine the ricotta, dice the mozzarella and add half of it, the parmigiano reggiano, parsley, salt and pepper (use your best judgement, enough to add flavor) and mix to combine the filling. On the bottom of a large baking dish, spread half the pasta sauce on the bottom of the pan to coat evenly. Once the pasta is cooked, drain. One by one, stuff each shell with the cheese mixture and set on it’s side in the pan right on top of the sauce. Repeat until you run out of space in the baking dish. Sprinkle the rest of the pasta sauce on top of the shells and top with the rest of the diced mozzarella. Add pepper to top and bake at 350 degrees for 15-20 minutes or until the cheese is melted. In my photo below I probably should have left it for a few more minutes but either way it came out good (I love the texture of chunky mozz pieces)! These don’t photograph well but they were really good!

-M