Greek wraps

There are not many things in this world that make me smile quite like Greek food.  I love all of the strong flavors that are incorporated to form a good Greek dish. This is by no means an authentic Greek dish, but it is simple and delish. Give this one a try for a simple summer dinner.

What you will need:
7-8 Boneless skinless chicken tenders or a few boneless skinless chicken breasts
1 1/2 Tbsp lime juice
3 Tbsp honey
head of romaine lettuce
olives
tomatoes
purple onion
cucumber
feta cheese
flour tortillas or pita pockets

Dressing:
1/4 cup olive oil
1 tsp minced garlic
salt
pepper
3 Tbsp Lime Juice

Sauce:
3/4 cup plain unflavored yogurt
dill weed (a few dashes)

Cut your chicken into bite sized pieces and saute in a little olive oil until cooked thoroughly. Season with salt and pepper,
1 1/2 Tbsp Lime Juice and 3 Tbsp honey. Remove from heat and set aside.

Wash and chop all veggies into bite sized pieces and set aside in individual serving bowls.

Mix together all dressing ingredients and shake until combined.

Mix together yogurt and dill weed to make your yogurt sauce.

I like to serve these in a "build your own" style. You will want to take a tortilla ( I like them slightly warmed) and add some yogurt sauce, lettuce, tomatoes, onions, olives, cucumbers, feta and chicken. Then drizzle the filling lightly with the dressing and either roll up to make a wrap or eat like a taco.

This is a relatively healthy dish that is perfect for a hot summer night and also makes pretty good leftovers. Enjoy!!!

* I received this recipe years ago from a co-workers wife and have loved it ever since. I have tweaked it slightly over the years but the concept remained the same. Thanks Laura!!!

Crock Pot Chicken for Taco's, Salads, Burritos, Etc........

I love this recipe because you can use it for so many different things. I used it for taco's on Sunday and will be using the leftovers for a chicken taco salad. I will be testing out a recipe for Cafe Rio's creamy dressing and will let you know how it turns out.

8 Boneless Skinless chicken tenders (mine were frozen)
1/2 packet of taco seasoning
1 jar salsa (we use homemade but any kind will do)
1 can diced green chili's
juice of 1 small lime

This recipe is a little complicated so please pay close attention. First,  take all ingredients besides the chicken and mix together in a bowl. Place chicken in the bottom of a crock pot and pour mixture over the top. Cook on low for about 5-6 hours or until the chicken shreds easily with two forks. Pour excess juice down the drain but make sure to keep about 1/3 of it in with the chicken to make it extra moist. Shred chicken and use in your desired dish of choice.

I told you it was complicated, I am all that is woman. Enjoy!

On a side note, this recipe made more than enough for both taco's and taco salad for the husband and I. I sometimes will freeze the leftovers and use them a few weeks later in a different dish.

Chicken Tikki Masala

This is a really easy weeknight meal if you are in the mood for something a little out of the ordinary. I made this Saturday and the leftovers are really good as well....YUMMM!!!!

Marinade-
1 cup plain unflavored yogurt
1 Tbsp Lemon juice
2 tsp ground Cumin
1 tsp ground cinnamon
1/2 tsp Cayenne pepper
1 1/2 tsp Paprika
2 tsp black pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts or about 8 good sized chicken tenders cut in to bite size pieces

Combine all marinade ingredients in a Ziploc bag and allow to marinate for at least an hour but I let mine sit in the fridge all day. Soak some wood skewers in a water bath for about 30 minutes and then place chicken pieces on skewers. Place on a oiled grill grate over medium-high heat. Cook for about 5-7 minutes on each side.

Sauce-

1 Tbsp Butter
1/2 jalapeno pepper finely chopped (seeds removed unless you like it really spicy)
1 clove of garlic minced
2 tsp ground Cumin
2 tsp paprika
1/2 teaspoon salt
8 oz can of tomato sauce
1 cup heavy whipping cream
chopped fresh cilantro

In a large skillet melt butter over medium heat and saute garlic and jalapeno for about 2 minutes. Add in spices, tomato sauce and cream and allow to simmer and thicken over low heat for about 20 minutes. Add in cooked chicken and cilantro and allow to simmer for about 10 more minutes. Serve over white or jasmine rice and garnish with fresh cilantro. Enjoy!

Yogurt Chicken

I love this meal because it uses up leftover plain unflavored yogurt, which I happen to use a bunch in cooking. I first tried this recipe when I saw it on the Pioneer Woman's blog and made a few changes to make it my own.

8 Boneless skinless Chicken tenders ( you could use breasts just adjust your cooking times accordingly)
1 cup plain unflavored yogurt
2 cloves garlic diced finely
Parsley
salt
pepper
seasoned salt
1 lemon
1 1/2 cups panko style bread crumbs
butter

Pre-heat oven to 350 degrees. Begin by generously seasoning your chicken with salt, pepper and seasoning salt. Mix yogurt, garlic, the juice of a lemon and parsley in a bowl and place your bread crumbs in a separate bowl. Dredge the chicken into the yogurt mixture coating evenly and then into the bread crumbs making sure the entire tender is breaded. Place them in a greased baking dish and continue until all of your tenders are breaded. Add a small slice of butter to the top of each tender, cover and place into the oven for about 45 minutes removing the foil for the last 15 minutes. At this point I like to turn the broiler on low and let them brown up even more for a few minutes. Just make sure you keep an eye on them as they will burn quickly.

On a side note I would like to emphasize that you make sure you use PLAIN unflavored yogurt. I was in a rush at the grocery store and accidentally purchased VANILLA yogurt. Luckily I realized it after breading only one chicken breast. I often substitute yogurt for sour cream but last night had to reverse that. So if push comes to shove sour cream will work in place of yogurt. Enjoy! 

Chicken Pot Pie

This is a recipe that I got out of my very favorite cook book by the Pioneer Woman. It is comfort food at its finest and also a great way to use up leftover turkey or chicken.

What you will need for the filling-
1/2 stick butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/2 cup finely diced celery
2 cups chicken or turkey, light and dark, diced or shredded (or both!)
1/4 cup flour
2 cups low-sodium chicken or turkey broth
splash of white wine (optional)
1 cup heavy cream
Frozen peas (optional)
Fresh thyme, chopped
salt and pepper to taste

What you will need for the crust-
3/4 cup Crisco (vegetable Shortening)
1 1/2 cups All-purpose Flour
1 small Egg or half of a large one
3 Tablespoons Cold Water
1/2 Tablespoon White Vinegar
1/2 teaspoon Salt

In a mixing bowl using a pastry cutter combine Crisco and flour until it resembles a bunch of small balls. Add to that beaten egg, salt, water and vinegar. Continue using the pastry cutter to combine. Flour your hands slightly and form dough into a large ball. Place the ball into a ziploc bag and flatten slightly. Place into the freezer for 15-20 minutes to chill while you start on the filling.

Melt the butter in a dutch oven or large pot and add celery, carrots, onions and peas. Saute over medium heat until veggies start to turn translucent. Add cooked shredded turkey or chicken and stir. Sprinkle flour over mixture and stir slowly for a few minutes. Pour in chicken broth, wine and then add cream.  Allow to bubble and thicken for a few minutes and then add salt, pepper and thyme to taste. Pour mixture into a caserole dish and now work on the crust again.

Lightly flour your counter and rolling pin. Roll the dough until it is about and inch bigger than your casserole dish. Place crust over the pie filling and push into the sides of the dish. Cut a few slits in the top to allow it to vent. Bake at 400 degrees for 30 minutes.

Side note- The easiest way I have found to make shredded chicken is to boil water in a large pot with a few boullian cubes and whatever raw chicken you have available. I mostly use boneless skinless breast because I always have them. I even throw them in frozen from time to time. Boil for about 15 minutes or until the chicken shreads easily with two forks.

Sour Cream Enchiladas

This recipe is something my sister-in-law Kelli gave me the recipe for years ago. It is soooooo simple and makes great leftovers. It is really good for a group meal or to take to someone. Not gourmet but delightfully easy and pleases the picky husband.

5-6 boneless chicken breasts
Lawry's seasoned salt (it is the best)
pepper
1 container sour cream
2 cans cream of chicken soup
2 cans diced green chilies
1-2 cups cheese of your choice ( I like a medium to sharp cheddar and Monterrey jack)
a few dashes of Tabasco
flour tortillas

Pre-heat oven to 375 degrees. Cut chicken into bite sized pieced and add to frying pan until almost cooked. Season with seasoning salt and pepper and allow to finish cooking. You can also cook the breasts whole and then use a fork to shred them.  Mix sour cream, soups, green chilies, Tabasco and 1 cup cheese in mixing bowl. Remove 1/3 of the mixture from bowl and set aside. Add cooked chicken pieces to 2/3 of the mixture. Spoon a big glop of the chicken mixture into a flour tortilla, spread and roll up. Place in a lightly greased 9x13 pan and repeat until you are out of the chicken mixture and your pan is full. (This usually makes 8-10 enchiladas) Spoon separated soup/sour cream mixture over the top of the enchiladas. Sprinkle with more cheese to your liking. Cover with foil using toothpicks to keep it from sticking to the cheese and cook for about 25-30 minutes or until mixture is bubbling and cheese is melted. Uncover and let brown for an additional 5-7 minutes. Serve with salsa or hot sauce of your choice. This one is so quick and easy and uses ingredients I almost always have lying around which is why I like it.

Chinese Chicken Salad

Chinese Chicken Salad

What you need: two heads of lettuce, green onions
oil for frying, 1 pkg of Maifun noodles( rice noodles), 1pkg of egg roll skins, rice vinegar, sesame oil, slivered almonds, roasted sesame seeds, sugar, salt, ground pepper, green onions, chicken, dry ranch packet.

Cube the chicken into bite size pieces, cook in pan and sprinkle the ranch mix over top, add to taste. After chicken is cooked put on a plate to cool and sprinkle with sesame seeds.

Dressing:

1 1/2 cups rice vinegar
1 cup sugar
3 tsp salt
dash of fresh ground pepper
1/2 cup sesame oil
3 Tbsp Vegetable oil or more if you like a less strong vinegar taste
heat vinegar, sugar, salt to dissolve, turn heat down and add pepper, sesame and veg. oil and mix. pour in a serving container to cool.


To make the Maifun noodles, follow direction on the pkg, but be sure to have enough oil, if its not deep enough it won't work! We usually use more than a large bottle of vegetable oil.

Cut the egg roll skins into strips and fry in the oil, they cook fast!!!

I like to build it in layers. First a layer of lettuce, both kinds of noodles, meat, almonds, green onions, repeat. Sprinkle individual servings with nuts and dressing. 

This is a recipe my brother made for me this weekend! Thanks Dust! 

Pecan Crusted Chicken Salad with Peanut Maple Dressing

Let me start by saying there is nothing better than a good salad.

For me a good salad contains four things-

1-NUTS, NUTS and more NUTS

2-Blue Cheese crumbles, dressing or in a block for all I care

"Hello, my name is Kelsee (Hi Kelsee) and I am a blue cheeseaholic!" Phew, glad to have that off of my chest.

3- Some sort of fruit, yes you heard me right picky men FRUIT!!! Something about that sweetness really takes a boring garden salad to the next level.

4- It is all about the dressing. You can ruin any perfectly good salad by putting a nasty dressing on top. I am a huge fan of dressed before serving salads. It really helps to have the dressing coat everything instead of just slopped in a big glob on top.



With that being said I would like to introduce you to one of my go to weeknight meals. After a long day of work I don't want to spend hours making dinner. But, I am what some might call a food snob. You can only have spaghetti so many times in a year so I try to find recipes that will switch up that same old routine. Give this one a shot one night, you won't be disappointed. And even my meat and potatoes man likes this once in a while.



Pecan Crusted Chicken Salad with Peanut Maple dressing


7 Chicken Tenderloins
1 cup chopped pecans
1/2 cup bread crumbs
1 tsp Cinnamon
1/2 nutmeg
1 egg
salt & pepper

Combine pecans, bread crumbs, cinnamon, nutmeg, salt and pepper. Dip chicken breasts into egg and then pecan mixture. Put into greased backing dish and bake @ 375 degrees for about 20 minutes or until chicken is fully cooked.

Salad-
1 head romaine lettuce chopped
2 apples of your choice cut into bite size pieces
Craisins

Dressing-
1/2 cup maple syrup (I use sugar free, but don’t tell the Mr.)
4 Tbs peanut butter
2 Tbs apple cider vinegar
2 Tbs vegetable oil
2 tsp lemon juice

Whisk all dressing ingredients in a small bowl. (I throw it into the microwave for a few seconds to help make the peanut butter smooth.)
Combine veggies and fruit and toss with desired amount of dressing. Top with chicken tenders and blue cheese crumbles.
Enjoy!