Spicy Rubbed Chicken [boneless, skinless chicken breast rubbed with chili powder, cayenne pepper, oregano, cumin, freshly ground lemon pepper, and garlic… drizzled with extra virgin olive oil and baked at 325 for about 30 minutes]
Fresh Tomatoes
Fresh Avocado
Sour Cream
Shredded Mexican Blend Cheese
Trader Joe’s Smoky Peach Salsa <— the best jarred salsa I’ve ever had!
Today, as I’m getting back into the swing of things after a wonderful week-long vacation in Vail, CO with Ben and my family (recap to come), I wanted to highlight a recipe from the archives that makes frequent appearances on our dinner table.
Crock Pot Santa Fe Chicken is one of the easiest and most flavorful slow cooker recipes that I’ve found yet. Simply combine chicken breasts with corn, black beans, and tomatoes with a spicy seasoning cocktail of cumin, cilantro, garlic, onion, and cayenne pepper, cook all day, and serve atop rice with a hearty helping of cheese, fresh cilantro, sour cream, and green onions to taste. Though the components of this dish are definitely classic Tex-Mex/Southwest in nature, this seasoning cocktail definitely kicks it up a notch to give it a taste to remember. What could be better? If you find out… let me know!
Yes, it’s warm out. [It was 75 here yesterday!!] But that doesn’t mean comfort food has to go away. I mean, why would you want to make those creamy, cheesy, warm casserole dishes feel sad and lonely? Then they might not be so willing to rush to your side come dark, cold, rainy, snowy, icy nights. As if all those conditions could align simultaneously.
Traditional pot pies [or at least the store-bought variety that many of us think are traditional pot pies] are heavy and filling, tiny vegetables and chicken bits bathed in a heavy sauce covered with a greasy crust. Well, this version doesn’t exclude the vegetables, chicken, sauce, or crust, but it is certainly lightened up and more real than any store variety. The chicken is pan-fried in herbs and spices, and veggies abound in every bite. The crust is light and buttery [my favorite pie crust ever] and is the perfect topping for the creamy filling. Wanna know the best part? Because my chicken pot pie isn’t heavy, it is perfectly acceptable to make on a warm spring day or throughout the heat of summer… perhaps with fresh vegetables from your local farmer’s market! See? You can enjoy your comfort food year-round… just gotta work it in. 🙂 Enjoy!
1 pound boneless, skinless chicken breasts, chopped into 1 inch cubes
2 cups chopped carrots
1 cup chopped celery
1 cup Fordhook lima beans [mine were frozen]
1 cup corn [mine was frozen]
1 cup chopped onion
2 cloves garlic, minced
1 teaspoon freshly ground lemon pepper
1/2 teaspoon tarragon
6 tablespoons all purpose flour
6 tablespoons butter
4 cups chicken broth
1/4 cup fat free half and half, at room temperature
Directions:
Make crust. I use this All Butter Crust and only made a top layer, but you could do a dual layer if you want. Be sure to make this crust at least an hour in advance, as it needs time to rest in the refrigerator prior to rolling out. Alternatively, you could use store bought crust or puff pastry sheets.
In a large bowl, stir together carrots, celery, lima beans, and corn. Set aside.
Heat olive oil [just enough to go once around the pan] in a large skillet over medium heat. Add chicken to pan then season with lemon pepper and tarragon. Toss to coat, then saute chicken until fully cooked. Remove from heat and drain oil, if necessary. Mix chicken into the vegetable bowl. Set aside.
Meanwhile, melt butter in a large dutch oven over medium heat. Add onion and garlic to pan. Cook until golden brown and soft, about 4 minutes. Add flour and stir constantly, making a roux. Cook for another 4-5 minutes, or until roux darkens slightly. Slowly stir in chicken broth. Cook and stir for another 3 minutes or so while sauce thickens, then remove from heat and stir in half and half. Pour sauce over vegetable and chicken mixture, then transfer mixture to a large casserole dish [I used a 10 inch round casserole dish]. Dish should have a capacity of at least 2-3 quarts.
Roll out crust and gently place over filling, pressing the edges around the dish to seal. Brush top with a beaten egg for shine. Cut small slits in crust for ventilation, then bake for approximately 30-35 minutes, topping with foil halfway through. Let rest for 5 minutes before serving.
Happy Spring! Yesterday in Bloomington on the first day of spring we experienced the best and worst spring has to offer–in the morning, rain, wind, and 45 degrees, followed by 60 degree temperatures and sunny skies in the afternoon. Today is supposed to be much of the same. And while rain is not my favorite thing ever, I must admit that I prefer it to snow and certainly prefer it to ice. Whether winter will make another appearance before summertime arrives is a mystery, but one thing that is not a mystery is how wonderful my new favorite way of preparing grilled chicken is! I realize I have new favorites all the time, but this recipe is just fabulous. You have got to try it. We loved the contrast between the slightly spicy chicken and the creamy avocado sauce, bursting with fresh flavors. Serve it with a bright, fruity spinach salad and welcome spring tonight!
Ginger Chicken with Avocado [from Eat Cheap but Eat Well by Charles Mattocks]
Ingredients:
4 boneless skinless chicken breast halves [~1 pound]
1 tablespoon ground ginger
1 teaspoon ground cumin
1 medium avocado, peeled and diced
1/4 cup nonfat plain yogurt or sour cream
1 tablespoon fresh cilantro, chopped
2 teaspoons lime juice
1 clove garlic, minced
Directions:
Mix together ginger and cumin and rub over chicken. Cook in a hot skillet with oil or on the grill [we used our George Foreman] until the juices run clear and internal temperature reaches 160 degrees.
While chicken is cooking, prepare the avocado sauce. In the bowl of a food processor, combine avocado, sour cream/yogurt, cilantro, lime juice, and garlic. Puree until smooth. Spoon sauce on top of chicken and enjoy.
What a winner of a chicken dinner! This has been one of my most favorite chicken creations as of late.
I first saw the recipe that is the amazingness of Lemon Brown Sugar Chicken on Eat Live Run and then saw Iowa Girl Eats make it, and I knew I had to try it. With the rave reviews floating around the internet, I knew I wouldn’t be steered wrong. It took me a couple months to get around to trying it, but now I am hooked… hooked I say! I’m in love with the easy prep, the tangy lemon melding with the molasses-y brown sugar which caramelizes all over each piece of juicy chicken. Amazing! Served atop tender Israeli Couscous, this is one winner of a chicken dinner. I can’t wait to make it again.
Congratulations! I wish I could give all of you a prize, but you’ll just have to keep reading because I’m sure there will be more fun giveaways in the future. 🙂 But as for now… enjoy this winner of a chicken dinner!
1 pound chicken tenders [original called for chicken breasts, pounded thin]
juice of 2 lemons
1 tablespoon lemon zest
1 cup flour
2 teaspoons paprika
canola oil
2 tablespoons brown sugar [I used dark brown sugar…but either would be fine.]
2 cups cooked Israeli couscous
Directions:
Preheat oven to 350 degrees. Stir together flour and paprika in a shallow dish. Pat chicken tenders dry with a paper towel, then place in flour mixture and toss to coat.
In a large skillet, heat a little oil over medium high heat. When hot, brown each piece of chicken on both sides, then remove and place in a large baking dish.
Pour the lemon juice into the hot skillet and stir to get up all those leftover chicken bits. Pour juice on the chicken, then top with brown sugar and lemon zest. Bake for 15-20 minutes or until cooked through.
Serve with Israeli couscous cooked in chicken broth if you like. 🙂
The Pajama Chef 