Tomatillos are one of those things that I am just figuring out what to do with. I remember as a kid peeling the husks off them all summer long since my mom grew them in her garden but all I remember her really making was her tomatillo salsa.
Every once in awhile I end up with a small bag of them from a friend or our produce delivery. Never enough to actually make a whole batch of salsa with. But now I can say I have two recipes that use tomatillos. One is my green chicken chili, which I promise to post soon, and the other is this incredible Creamy Tomatillo Chicken recipe.
If you can prepare the sauce the night before it is perfect for a busy workday. Just come home, take the marinated chicken out of the bag, and bake. After marinating for that long you are sure to get a super juicy and flavorful chicken breast. The ranch gives it a nice refreshing quality while the cilantro and lime give it a little zip! While I served this with rice which was awesome, I really want to try the chicken chopped up over some greens with corn, black beans, and some red bell pepper. The sauce would make for an amazing dressing over a little southwest salad!
1 c mayonnaise
1/2 cup buttermilk
1 package dry ranch dressing mix
2 1/2 tsp garlic
1 c cilantro leaves
4 tomatillos, husked and chopped
1 tsp lime juice
4 boneless skinless chicken breasts
Extra cilantro leaves
- Add into a blender the mayonnaise, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos, and lime juice.
Blend until well combined and transfer about half of the mix to a one-gallon Ziploc Bag.
- Add the chicken to the bag and seal tightly.
- Store the chicken in the fridge and marinade anywhere from 30 minutes to overnight.
- Transfer the remaining marinade in a small bowl, cover, and place in the fridge until ready to serve.
- When ready to begin cooking preheat the oven to 375º and transfer the chicken breasts to a baking dish.
- Dispose of the leftover marinade.
- Bake the chicken for 20–25 minutes or until cooked completely through.
- Transfer the cooked chicken to the plate and poor the additional sauce over the top.
- Garnish with a lime wedge and some fresh cilantro leaves.
Recipe adapted from Creme de la Crumb.
One of my favorite pizzas has got to be the BBQ Chicken pizza from California Pizza Kitchen. I know I know it is totally not traditional pizza. I guess I just like how light it is and that it is completely different. They have this perfectly thin crust, light on the cheese, and then you get a flavor packed punch from all the BBQ sauce and then the unexpected cilantro. Somehow it just works!
I decided to try and duplicate this recipe but opted for calzones just for something different. They were awesome! And best of all the recipe made more than enough for the three of us so I was able to freeze them and had another nights worth of dinner for later that month.
This recipe was incredibly easy to make and I even brought my little guy in the kitchen to assist. He had a blast helping to assemble them! I don’t think this recipe took us more than 40 minutes. I spent about 20 minutes prepping and putting them together and another 20 to bake them. While they are baking throw together a quick salad and dinner is done!
Note: If you plan on freezing some, be sure to freeze them uncooked. I place the uncooked calzones on a wax paper lined baking sheet and put them in the freezer. Once they are frozen solid I place them in an airtight Ziploc bag. This keeps them from sticking together. When you are ready to enjoy them just place them on a parchment paper lined baking sheet and bake at 375º for about 20–25 minutes.
1 can refrigerated pizza dough (I like Pillsbury)
1 c bbq sauce
1 rotisserie chicken shredded
1/2 red onion, thinly sliced
2 c mozzarella, shredded
1/4 c cilantro, chopped
- Preheat oven to 375º.
- Cut your pizza dough into 6–8 pieces.
- Lightly flour a cutting board and roll a piece of the dough out into a nice even circle. You want to get it pretty thin.
- Add a spoonful of the BBQ sauce to the rolled out dough and evenly spread it around using the back of a spoon. (Avoid the edges so that the dough will stick to itself when you go to close them up.)
- Add a nice little pile of the chicken to the center of the rolled out dough and top with a few slices of the red onion, a sprinkling of the cheese, and a couple pinches of the cilantro. (Make sure none of the filling is near the edges.)
- Carefully fold the calzone in half and go around the outside edge rolling it up tightly so none of the toppings come out when baking.
- Place the assembled calzone on a parchment paper lined baking sheet.
- Continue assembling the rest of the calzones and placing them on the baking sheets. (Note that you will probably need two sheets to hold all of them.)
- Once they are all assembled and loaded up on the baking sheet, bake them for 15–20 minutes or until the crust is a nice golden brown.
- Remove the sheet from the oven and allow them to cool for 5 minutes before serving.
- Optional: Serve with an extra side of BBQ sauce or ranch if you’d like.
If you like this unique pizza recipe then you should give this one a try too!
Shrimp and Pesto Pizza
I swear, I take one look at this photo and I instantly start to salivate. Jalapenos, cheddar, and cream cheese coming together in the perfect combination. Add in some flavor packed shredded chicken on big warm bun and you will have a super tasty sandwich. Not only do I love this recipe because it tastes amazing but I also love it because it takes no more than 3 minutes to prepare and maybe 5 minutes to finish. Just throw together some greens for a salad or some fries in the oven and you have a meal ready to go. Perfect for us working folks who never seem to have enough time at the end of the day.
2 lb boneless skinless chicken breast
1 small onion, diced
2 tbsp garlic, minced
2 (10 oz) cans original Rotel Diced Tomatoes and Green Chilies
2 tbsp chili powder
1 tbsp cumin
1 tsp salt
1/2 c heavy cream
2 oz cream cheese
1 c cheddar cheese, shredded
1/4 c canned jalapeños, chopped
extra canned jalapeños for topping
- Place the chicken, onion, garlic, and Rotel in the crock-pot.
- In a small bowl mix together the chili powder, cumin, and salt and sprinkle over all the items in the crock-pot.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the cooked breasts from the pot and transfer to a cutting board.
- Using two forks shred the chicken and place back into the crock-pot.
- Cover the crock-pot and keep on low.
- While the chicken is soaking up all those tasty flavors start the cheese sauce by heating the heavy cream over medium-high heat.
- Allow the cream to come to a boil stirring constantly.
- Whisk in the cream cheese until melted.
- Add in the cheddar and chopped jalapeños and stir until smooth.
- Assemble the sandwiches by placing a scoop of the shredded chicken onto the bottom of the bun (I use tongs to try and squeeze out the excess juice), then add a spoonful of the cheese sauce, add additional sliced jalapeños if desired, and top with the other half of the bun.
- Chow down!
Recipe adapted from Food Fanatic.
Something about cooler weather makes me crave comfort food. I just love a good hearty meal on a cool night. My chicken breasts with mushroom and onion Dijon sauce is one of those delicious and soul warming meals. This is a sophisticated recipe that is just absolutely wonderful. The sauce is rich and creamy and really allows the flavors of the fresh herbs to come out and complement the zestiness of the mustard. With the holiday season approaching and people getting together this is the perfect dish to prepare for a small group. This recipe comes together relatively easy and you are sure to impress your guests with your culinary abilities.
Note: If you are feeding more than four people consider butterflying the breasts or even getting thin breast cutlets at the store. If you use a thinner breast you will need to adjust the cooking times for the chicken slightly to avoid overcooking.
1/4 c flour
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 boneless skinless chicken breasts
4 tbsp extra virgin olive oil
4 c white mushrooms, sliced
1 small red onion, thinly sliced
2 tbsp fresh rosemary, chopped
1 tbsp whole grain mustard
2 tbsp Dijon mustard
1/2 c white wine
2 tbsp fresh parsley, chopped
1/4 c chicken broth
1/4 c heavy cream
2 tbsp butter
2 tbsp fresh parsley, chopped (optional)
- In a large Ziploc bag mix together the flour, salt, and pepper.
- Add the chicken to the bag and toss to coat.
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the chicken from the bag and shake off excess flour before placing in the pan.
- Cook the chicken for 4–6 minutes per side and transfer to a platter.
- Add the mushrooms to the pan and cook for about 5 minutes making sure to stir a few times.
- Add the sliced red onions and rosemary to the pan and continue to cook for 3–4 minutes.
- Mix in the mustards and wine and gently scrape the bottom of the pan making sure to get everything well incorporated.
- Add in the parsley, broth, cream, and butter and mix to combine.
Place the chicken back into the pan and spoon the sauce over the top.
- Reduce heat to medium-low and cook at a simmer until the chicken is cooked through.
- Transfer the chicken breast to a plate and spoon sauce over the top.
- Sprinkle with a little chopped parsley garnish for some added color.
Recipe adapted from A Family Feast.
To brine or not to brine? That is the ongoing question I have people ask me about cooking a turkey. Well here is your answer, I am a briner. I have prepared turkeys both brined and not. While I am no professional chef I would consider my self very versed in eating. I personally think brined turkeys come out with more flavor and are more moist than that of a turkey that is not brined. Some of you may be asking, “what the heck is brining?”
Brining is the process of soaking your turkey in a salt (and sometimes herb) infused bath for several hours prior to cooking. I find that your bird will be more evenly flavored and it will also be the moistest bird you ever have.
I make an awesome citrus herb rub (see recipe below) for my turkey. It is flavor packed and will make all your dinner guests ohhhh and ahhhh. The orange zest is not overpowering at all. It actually is a really nice complement to all the other flavors of a thanksgiving dinner. Trust me. I know how to make a delicious turkey.
Notes: Do not brine your turkey if it is self basting, pre seasoned, or kosher. If you do not have a pan that is large enough you may use an oversized bowl, ice chest, or even a baking bag tied off. The key is that the bird is completely submerged.
1 c kosher salt
2 c sugar
1 c apple cider vinegar
2 tbsp sage
2 tbsp thyme
2 tbsp rosemary
1 tbsp pepper
STEPS FOR BRINING
- Find a large pot that will hold your turkey making sure you have at least an inch or two of room at the top.
- Bring 4 cups of water to a boil in your pot.
- Add the salt and sugar and stir until completely dissolved.
- Remove the pan from heat and add in 8 cups of cold water, apple cider vinegar, sage, thyme, rosemary, and pepper.
- Place the pot in your sink (this will help in case any liquid overflows).
- Remove all of the giblets and neck from your turkey and gently lower it into the pot.
- Cover the pot with a lid or saran wrap.
- Place the pot in the fridge and marinade for 12–16 hours.
- Rinse the turkey and pat dry.
3 tbsp garlic, minced
2 c Italian parsley leaves, chopped
1 tbsp kosher salt
1 tsp ground pepper
2 tsp chili powder
2 oranges, zested and quartered
1 c butter, softened
1 brined turkey
STEPS FOR TURKEY
- Preheat oven to 325º.
- In a small bowl combine the garlic, parsley, kosher salt, pepper, chili powder, orange zest, and butter and mix until well combined.
- Starting from the neck of the turkey, carefully separate the skin from the breast meat with your fingers.
- Push about half of the herbed butter mixture under the skin and spread it out evenly. (Don’t be afraid really get it all over in there! The butter will melt and all those yummy flavors will just seep into the meat.)
- Use the other half of the mixture to evenly cover the top and sides of the turkey.
- Place the orange quarters inside the turkey’s cavity.
- Place the seasoned turkey in a roasting pan and loosely cover with foil.
- Roast the turkey for 20–23 minutes per pound and baste every 45 minutes. (Note: If you are running out of juices in the pan just add some chicken broth or cubes of butter.)
- Remove the foil for the last 45 minutes of cooking.
- When the temperature in the meatiest part of the turkey reaches 165º remove it from oven and allow it to rest for 25–30 minutes.
- Carve and gobble up.
Have a wonderful Thanksgiving everyone!
Over the past year or so I have been using pesto more and more. Last summer we got a massive amount of basil from our garden, which yielded lots and lots of tasty homemade pesto. I was able to freeze tons and use it throughout the whole year. Awesome! I have found that pesto actually makes a really great marinade. Recently I am totally hooked on pesto chicken kabobs. Not only are they super fun to eat but they cook in a fraction of the time. Perfect meal for this coming summer.
Tip From the Diva: When using wooden skewers, soak them in water for about 10 minutes before putting all your goodies on them. It keeps them from catching fire and are much easier to handle. Genius right?
3–4 chicken breasts, cut into 1” pieces/cubes
salt and pepper
1/2 c pesto
half of a red onion, cut into 1” squares
red bell pepper, cut into 1” pieces
yellow bell pepper, cut into 1” pieces
- Season the cubed chicken with salt and pepper.
- Place in a container and toss with the pesto.
- Allow chicken to marinade for at least 30 minutes. (I like to let mine soak up all the flavors for 7–8 hours.)
- Thread the meat and the veggies onto the skewers making sure to alternate and discard the leftover marinade.
- Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Perhaps it’s the Italian in me but I absolutely LOVE a good Italian sausage with peppers and onions. Ta-sty! This is a recipe I tried awhile back when I was trying to trim down on my carb consumption. You can use any Italian sausages but I really like Aidells Italian Style Chicken Sausages. They are flavor packed and the chicken helps cut down on some of the calories from the traditional pork or beef. The whole family loved this recipe! For those not watching their carbs, I served it with some crusty French bread and it was a perfect meal! Quick, easy, and delicious. That’s my style!
Note: The sausage and veggies are absolutely awesome in a sandwich too. Just grab a pack of sandwich rolls, load ’em up, and chow down!
2 pounds Italian sausage (I love Aidells Italian Style Smoked Chicken Sausage with Mozzarella)
4 tbsp olive oil, divided
2 red bell peppers, chopped
2 yellow bell peppers, chopped
1 red onion, chopped
1 fennel bulb, chopped
1 c dry red wine
1 c fresh parmesan, grated
- Heat 1 tablespoon of the olive oil in a large skillet over medium high heat.
- Add the sausage and cook turning frequently until they turn a nice golden color and are cooked through, about 15 minutes.
- Transfer to the sausages to a large plate and cover with foil to keep warm.
- Add the remaining 3 tablespoons of oil to the skillet along with all the veggies.
- Cook stirring occasionally until the vegetables are softened, about 12–14 minutes.
- Season the veggies with salt and add the sausages back into the skillet.
- Add the wine to the skillet and bring to a simmer.
- Continue to cook for about 4 minutes or until the wine has reduced by about half.
- Sprinkle with the grated parmesan and serve.
Recipe adapted from Food and Wine.
If you have been following me for a while now then you have probably caught onto the fact that I love anything with buffalo sauce. If you haven’t caught onto that yet then pay attention! I’ve shared recipes for buffalo cauliflower bites, buffalo baked chicken, buffalo chicken tacos… you catch my drift? Okay, I may even call myself a buffalo sauce fanatic. I don’t know what it is about the spicy sauce that I enjoy so much but anything doused in Frank’s is good in my book.
Well I recently saw a recipe for crock-pot buffalo chicken wraps and I knew I had to try them. So I went to the store, got all my ingredients, and then…I forgot the whole preparing the crock-pot aspect that went along with the recipe. Whoops! Welcome to my life. No worries, I improvised. I just boiled the chicken along with the veggies, shredded it, and was back on track!
These turned out absolutely awesome! They were fairly quick and easy to put together and best of all they were light and refreshing. You have the nice crisp lettuce wrapped around the spicy tender chicken and then top it off with the rich blue cheese and some crisp veggies. Mmm… mmmmm… perfectly balanced!
4 boneless skinless chicken breasts
4 celery ribs, sliced
Small yellow onion, chopped
4 tbsp butter
1/2 c buffalo sauce (I love Franks’s)
Large lettuce leaves (butter, romaine, green leaf, or iceburg)
Blue cheese dressing
Blue cheese crumbles
- Place the chicken breasts, celery, and onions in a large pot.
- Top off with water making sure everything is submerged.
- Bring pot of water to a boil over high heat and cook for 20 minutes, stirring occasionally.
- Pour the entire pot into a colander and remove the chicken breast.
- Using two forks shred all of the chicken.
- Using the pot you boiled the chicken in, melt the butter over medium-high heat.
- Add the buffalo sauce and stir to combine.
- Toss in the shredded chicken and the cooked veggies from the colander and mix to combine.
- Place a scoop of the chicken in a lettuce cup and top with fresh carrots, celery, blue cheese dressing, and blue cheese crumbles.
- Grab a napkin and enjoy!
Happy new year! How is 2014 treating you all so far? Hopefully absolutely fabulously!
First off I want to apologize for my absence over the past few months. Life has been super busy! I started a new job back in September managing one of the most awesome design studios and it has taken some time to find the right balance in life. My resolution for 2014 is to get back to some regular blogging so I have lots of great things coming for you. I have still been cookin’ up a storm while away so I have plenty of tasty new recipes to share. Now the question is, where to start!
Since it’s winter and we are all still recovering from the holiday madness how about one of my all time favorite soup recipes? It is a quick and easy crock-pot recipe that will be sure to warm you up.
When I was in high school I used to work in a little mom and pop owned coffee shop called Full O’ Beans. (People actually came in thinking it was a Mexican restaurant.) This coffee shop had the best soups and sandwiches! One of my all time favorite soups they served on occasion was the chicken and wild rice. It was delicious! I would have a big bowl at work and then fill up a big styrofoam cup to take home for later. It was one of those comfort soups that I just couldn’t get enough of. Well I finally put together this recipe that is out of this world good and reminds me of the coffee shop’s homemade chicken soup. This soup is easy, delicious, “souper” filling, and best of all it is made in the crock-pot. What more can a girl ask for? Now go make a big pot of this soup and snuggle up under a blanket on the couch while you wait for it to cook. Or do like I do, and just go to work. 😉
4 c chicken broth
2 c water
1 box Rice-a-Roni long grain and wild rice
2 boneless, skinless chicken breasts
1 c carrots, chopped
1 cup celery, sliced
1/2 c butter
1/3 c flour
2 c half and half
1/2 tsp pepper
1/2 tsp salt
- In your crock-pot mix together broth, water, and rice (including seasoning pack).
- Add in the chicken breasts, carrots, and celery.
- Cook on low for 6–8 hours or on high for 3–4 hours.
- Remove the chicken breasts from the crock-pot and break it up into pieces using a fork. Return the chicken to the crock-pot.
- In a medium saucepan melt your butter over medium heat.
- Gradually mix in the flour until well combined.
- Whisk in the half and half and season with the salt and pepper.
- Add the creamy base mixture to the crock-pot and stir until well combined.
- Allow the soup to cook on low for another 15 minutes.
- Try the soup and season to taste. If it is too thick you can add a little water to thin it out.
I am not posting this recipe because it is super easy or quick. Not that it is challenging by any means, just lots of steps and dirty pans. But hey, sometimes meals are completely worth it. I am posting this recipe because it is rich, tasty, and a wonderful indulgence. This is the type of dinner for a romantic night, a special occasion, in or if you are entertaining a couple of guests. The name says it all, a simple chicken breast smothered in all sorts of wonderful, creamy, scrumptious, goodness. This is the perfect recipe for all the low carb lovers out there. When I’m focusing on eating low carb I typically go for lower fat items but sometimes you just need something rich to satisfy those cravings. This is it. Even if you aren’t watching carbs, this will be a wonderful indulgent dinner.
2 tsp garlic powder
1 tsp kosher salt
1/2 tsp pepper
4 boneless, skinless chicken breasts
4 slices, mozzarella cheese
CREAMED GREENS INGREDIENTS
2 tbsp olive oil
1 tsp garlic, minced
3 tbsp red onion, minced
1 bunch of kale or chard, inner stalks stripped out and greens chopped
4 oz cream cheese
1/4 c grated parmesan cheese
salt and pepper
SAUTEED MUSHROOM INGREDIENTS
1/4 c butter
2 c mushrooms, sliced
1/2 c white wine
1 tsp garlic, minced
salt and pepper
- Preheat oven to 350º.
- In a small bowl combine the garlic powder, salt and pepper.
- Sprinkle the seasoning over the chicken.
- Place the seasoned chicken in a greased baking dish and bake for 16 minutes.
CREAMED GREENS STEPS
- While the chicken is baking, heat the 2 tablespoons of olive oil in a large skillet over medium high heat.
- Add the red onions and garlic to the pan and sauté for 2–3 minutes.
- Add in the chopped greens and cook until they are completely wilted.
- When the greens are done stir in the cream cheese and parmesan cheese, and season with salt and pepper.
- Continue cooking until the cream cheese is melted.
- Remove from heat and set aside.
SAUTEED MUSHROOM STEPS
- Melt the butter in a medium skillet over medium high heat.
- Add the mushrooms to the pan and cook until browned all over.
- Add the wine, garlic, salt, and pepper.
- Continue cooking until most of the wine is cooked out.
- Remove from heat and set aside.
- When the chicken is done cooking, remove the dish from the oven and flip the chicken over.
- Divide the creamed greens over the top of each breast.
- Add the sautéed mushrooms to each breast.
- Top each breast with the sliced mozzarella.
- Continue baking the smothered chicken breasts for another 14–16 minutes.
Recipe adapted from Butter, Bacon, Cheese, and Garlic.