Tortilla + Pizza = Tortizza

Basil Collage 2Last night the Hubby and I decided to eat at home, but did not want to go to the store to get anything, so I figured I would use what we had on hand and would just make it work. I did not want boring chicken and broccoli ( I saved that for tonight’s dinner) so I decided to use the left over tortillas to make some pizzas, or what I like to call tortizzas!

I love when I can use stuff I already have in the pantry/fridge/freezer to put a meal together. It makes me feel resourceful. What I like even more is that not all these ingredients came from the kitchen, one of the them came from the garden. Ok, ok, ok I know it was just basil, but this was the first time I grew something and then ate it. I think it was quite and accomplishment. Plus the added ingredient made it possible to make 2 different types of tortizzas. I already had everything I needed to make the garden garlic chicken, but now I could make a margherita with fresh basil, which is way better than the dried I had in the pantry. It was very tasty!

EGG Signature

Garlic Lime Chicken with Cilantro Corn Relish

Garlic Lime ChickenIngredients

FOR THE MARINADE:
  • 2 boneless skinless chicken breasts
  • 4 whole garlic cloves (crushed)
  • 5 whole limes juiced (about ¼ Cup)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
FOR THE RELISH:
  • 1 cup corn kernels (fresh or frozen)
  • 1 whole fresh jalapeno (seeded and chopped)
  • ¼ cup red bell pepper (diced)
  • ½ cup cilantro (chopped)
  • 1 avocado (cubed)
  • 1 whole lime, juiced (1 lime should give you about 2 tablespoons)
  • ½ teaspoon salt

Directions

  1. Pound the breasts thin for even grilling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.
  2. Place thinned chicken breasts in a large plastic storage bag. Combine marinade ingredients (lime juice, crushed garlic cloves, salt, and black pepper) and pour over chicken. Seal bag and marinate in refrigerator for several hours to overnight. (Personally I do not think you need to do it overnight. In fact I do mine for about 30 minutes to and hour and I think it is perfect.)
  3. Before grilling, combine all corn relish ingredients (corn kernels, chopped jalapeno, diced red bell pepper, cilantro, avocado, lime juice, and salt) in a medium bowl.
  4. Set grill to medium heat and cook chicken breasts about 4 to 6 minutes per side or until internal temperature reaches 170 degrees. Remove from grill and serve.
  5. For serving, spoon corn relish over each piece of chicken
  • Source: The Pioneer Woman
  • Recipe Yields: 2 servings (This recipe could be stretched to 3 but you will obviously have to add an additional chicken breast)

EGG Signature

Beer Can Chicken

Beer Can ChickenYou had me at beer. My hubby looooves chicken and I loooove beer, so when I was searching the internet for new chicken recipes and came across Paula Deen’s Drunken Chicken I knew I had hit the jackpot. I posted her version along with a couple of others on the blog a while back, and have been meaning to try one of them forever. The fact that we did not have a grill and other intimidating factors, such as removing the giblets and shoving a beer can up a chickens yoohoo deterred me. But I knew the time had come, so I put my big girl panties on and finally defiled a chicken. I ended up using Simply Recipe’s version pretty much to a T, and all in all I think it turned out pretty good. The coolest part is I was able to use the leftover chicken in my chicken chili recipe the next night. So, essentially we got two meals out of one. I love when that happens!

Ingredients

  • 1 4-pound whole chicken
  • 2 tablespoon olive oil or other vegetable oil
  • 1 opened, half-full can of beer, room temperature (I used a blonde ale, but next time I am going to try Guinness!)
  • 1 tablespoon kosher salt
  • 2 tablespoon chopped fresh thyme leaves, or 1 tablespoon dried thyme (I used fresh thyme.)
  • 1 tablespoon black pepper

Directions

Prepare your grill for indirect heat. If you are using charcoal, put the coals on one side of the grill, leaving another side free of coals. If you are using a gas grill, fire up only half of the burners.

Remove neck and giblets from cavity of chicken, if the chicken came with them. (Mine did and it was simple, so don’t get scared! It was all tied up in a little bag inside the chicken cavity. Super easy to throw away)

Rub the chicken all over with olive oil. Mix the salt, pepper, and thyme in a little bowl, then sprinkle it all over the chicken.

Make sure the beer can is open, and only half-filled with beer. You can drink the other half! (I did that and had a couple more while I was at it.)

If you want, you can put a sprig of thyme, or another herb like rosemary or sage, in the beer can. (I did that and it turned out well.)

Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity. Place the chicken on the cool side of the grill, using the legs and beer can as a tripod to support the chicken on the grill and keep it stable.

Cover the grill and walk away. Do not even check the chicken for at least an hour. (I love recipes like this!)

After an hour, check the chicken and refresh the coals if needed. Keep checking the chicken every 15 minutes or so, until a meat thermometer inserted into the thickest part of the thigh reads 160°F – 165°F. The total cooking time will vary depending on the size of your chicken, and the internal temperature of the grill. A 4 lb chicken will usually take around 1 1/2 hours. (Mine was 4 lbs and some change and it took exactly 1 1/2 hours.)

If you don’t have a meat thermometer, a way to tell if the chicken is done is to poke it deeply with a knife (the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.

Carefully transfer the chicken to a tray or pan. I say “carefully” because the beer can, and the beer inside of it, is quite hot. One way to do this is to slide a metal spatula under the bottom of the beer can. Use tongs to hold the top of the chicken. Lift the chicken, beer can still inside, and move it to a tray. Let the chicken rest for 10 minutes. Carefully lift the chicken off of the can. If it gets stuck, lay the chicken on its side, and pull out the can with tongs. (Or call your husband in to pull it out while you hold it.)

Notes: This recipe was a complete success! The chicken was moist, the flavor was just right and we had enough for left overs. I am definitely making this one again, but like I said, next time I am using Guinness.

EGG Signature

Easy Asian Stir-Fry

When we go out to eat in Singapore our options are pretty much limited to Chinese, Indian, Thai or Malaysian. I pictured home cooked meals to be just that, a reminder of home and an escape from all of the curry and steamed rice. However, home cooked flavors and ingredients are not only hard to come by, but pretty darn expensive. So bring on the soy sauce and sesame oil, because they are dime a dozen. This next recipe is simple and easy, but packs a ton of delowcious flavor. Sure it’s Asian flavor, but it’s still good. Plus it looks pretty, if I do say so myself. Kudos to me!

Ingredients

Stir-Fry:

  • Chicken (or whatever protein you prefer)
  • 1 large yellow onion
  • 1 carrot, cut into chips
  • 2 bell peppers (1 red, 1 yellow)
  • 1 cup mushroom
  • 2 broccoli stalks, cut into crowns
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • ½ cup of red wine
  • Salt
  • Olive oil

Marinade/Sauce:

  • ⅓ cup dry cooking sherry
  • 3 tablespoons soy sauce
  • 2 teaspoons sesame oil (use chili sesame oil for a kick)
  • 1 tablespoon of teriyaki marinade/sauce (optional)
  • ¼ cup scallions, finely chopped
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced

Directions

As a Marinade:

Cut chicken into strips and marinate for 2-4 hours. ( I marinated mine overnight and it was quite flavorful. Possibly a little too flavorful, but it was still good)

Heat 2 tablespoons of olive oil in a large skillet. Add chicken and cook until no longer pink in the middle, about 3-4 minutes stirring occasionally. Remove and keep warm.

Cook the veggies in two separate batches. Olive oil to pan and and add mushrooms. Allow to cook for 2 -3 minutes until the juices are released and then add onions, garlic and salt. Allow to brown. Deglaze pan with red wine. Remove from heat.

In a separate pan add bell pepper and clove of garlic to 2 tablespoons of olive oil and let cook for 2 minutes. Add broccoli, carrots and ginger. Cook to preferred tenderness.

Add chicken and mushrooms/onion mixture back to the pan and pour in remaining marinade and heat through.

Serve over steamed white rice, or brown if you prefer.

As a Sauce:

If you’re skipping the protein, throw sauce in over your veggies right before you’re ready to take them off the flame. Just enough time to heat through. This makes sure the sauce doesn’t just burn off during cooking.

Serve over steamed white rice, or brown if you prefer.

Notes: Add more garlic and ginger if you want a little more kick. Sometimes I add some Habanero peppers for some spice. You can also add some pineapple if you want a sweet and spicy flavor or mushrooms to add an earthy flare. Feel free to add veggies in whatever order you want them cooked. I like my onions and bell peppers pretty well done and my broccoli and carrots pretty crisp, so I used the above order, but adjust to your liking. You can even toss them in all at once if you are looking for a meal that is babysitting free. 

Goat Cheese and Red Pepper Stuffed Chicken Breast

I love this recipe! It is healthy, cost friendly, super simple to make and delowcious, but I think my favorite part is that it is all mine. I made it one night when I was searching the internet for chicken recipes. I feel like I am always looking for new and fun chicken recipes that satisfy the taste buds. I stumbled upon a recipe for chicken stuffed with arugula and goat cheese. I got very excited, because I had just purchased some goat cheese due to a craving, so this would be perfect. One problem, I didn’t have any arugula. So to the drawing board I went. I decided to saute some onions and red pepper to replace the spicy arugula and it was a huge success. Not only did I love it, but the Hubby gave it 2 thumbs up. However, I think he would prefer his on the lighter stuffed side. He likes goat cheese and red peppers, but he definitely does not love them like I do. Here is what I did…

Ingredients

  • 4 chicken breasts, tenders removed, breasts pounded thin
  • Kosher salt
  • Ground black pepper
  • Half a yellow or white onion, sliced thin
  • 1 red bell pepper, sliced thin (or roasted red pepper)
  • 2 garlic cloves, minced
  • 4 oz of soft goat cheese broken into small pieces
  • 2-3 tablespoon butter
  • Olive oil
  • Wooden toothpicks

Directions

Preheat oven to 425 degrees F.

Heat the oil on medium high in a large pan. Sautee onions and red pepper and cook for about 10minutes. Add garlic and cook for another minute. Be sure to not let the garlic get too brown.

Pound the breasts thin to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin.

Season the chicken pieces with EVOO, and salt & pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with pieces of goat cheese and onion, pepper and garlic mixture. Starting with the narrowest ends, roll up the chicken cutlets into a tight roulade and seal with toothpicks to keep from unrolling.

Place the chicken roulades in the same pan and brown on all sides.

Transport chicken to a lightly oiled casserole dish. (To ensure I had enough flavor, I added 2 tablespoons of butter to the dish as well.) Place in the oven and cook until chicken is cooked through, about 15 minutes. (Don’t be too afraid about overcooking the chicken a little. The cheese and butter will really help keep the chicken moist. Focus more on making sure the chicken has cooked though the entire roll. If pounded evenly, it should not be a problem.)

Remove from oven and cover dish with foil and let rest for 5 minutes. After the chicken has set, remove toothpicks and serve. (If your chicken was wrapped tight enough, you can slice into rounds and serve for a beautiful presentation.)

  • Source: My Recipes
  • Prep Time: 15min
  • Cook Time: 20min
  • Total Time: 35min
  • Recipe Yields: 4 servings

Notes: As you can see I tend to stuff my chicken pretty thick. I am big goat cheese, onion and red pepper fan, so my roulades tend to look more like burritos. I served my stuffed chicken with Roasted Paprika Parsley Potatoes and some broccoli from the Barefoot Contessa.

Cajun Chicken Fettuccine

Well I am home from Mexico and the wedding was fabulous! Absolutely beautiful. The only problem, I am now sick. My body has totally given up on me and there will be no cooking going on in my kitchen tonight, but that does not mean you can’t cook. So, in honor of Mardi Gras, aka Fat Tuesday, I thought I would spread a little cajun action. I chose the simplest thing I could find, since I have never cooked anything cajun before and I totally intend on trying this recipe once I have recovered, but for now it is all you. Let me know how it is if you try it. Happy Mardi Gras and don’t forget Lent starts tomorrow!

Ingredients

  • 8 ounces uncooked fettuccine
  • 1 large sweet onion, halved and sliced
  • 1 medium green pepper, cut into ¼-inch strips
  • 1 medium sweet red pepper, cut into ¼-inch strips
  • 2 tablespoons olive oil
  • 2 cups cubed cooked chicken
  • 4 teaspoons Cajun seasoning
  • 1 teaspoon minced garlic
  • 1 jar (15 ounces) Alfredo sauce
  • ½ cup spaghetti sauce
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese

Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic and heat through. Transfer to a large bowl. Drain fettuccine and add to chicken mixture. Stir in Alfredo and spaghetti sauces.

Preheat oven to 375 degrees F.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover and bake 10-15 minutes longer or until golden brown. 

  • Source: Taste of Home
  • Prep Time: 25min
  • Cook Time: 25min
  • Total Time: 50min
  • Recipe Yields: 8 servings

Crunchy No-Fry Chicken

Ingredients

  • ¼ cup Swanson Chicken Broth or Swanson Chicken Stock
  • ¾ cup finely crushed corn flakes
  • ½ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper
  • 1 ¼ pounds skinless, boneless chicken breast halves

Directions

  1. Heat the oven to 400 degrees F.
  2. Pour the broth into a shallow bowl.  Stir the corn flakes, garlic powder, black pepper and red pepper on a plate.
  3. Dip the chicken into the broth.  Coat with the corn flake mixture.  Place the chicken onto a baking sheet.
  4. Bake for 20 minutes or until the chicken is cooked through.
Notes:  This recipe was developed for a 4 to 5 ounce skinless and boneless chicken breast. Be sure to adjust cooking time depending on the size or your breast. Personally I have issues with cooking chicken and having it come out bland. I will probably soak the chicken in chicken stock for a couple of hours, possibly over night. I may add some dry ranch seasoning. I will let you know how it goes.
  • Source: Campbell’s Kitchen
  • Prep Time: 10min
  • Cook Time: 20min
  • Total Time: 30 min
  • Recipe Yields: 4 servings

Chicken Piccata

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • ⅓ cup fresh lemon juice
  • ½ cup chicken stock
  • ¼ cup brined capers, rinsed
  • ⅓ cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

  • Source: Giada De Laurentiis
  • Prep Time: 15min
  • Cook Time: 25min
  • Total Time: 40min
  • Recipe Yields: 4 servings

Chicken and Cheese Enchiladas

Ingredients

  • 1 can (10 ¾ ounces) Campbell’s Condensed Cream of Chicken Soup
  • ½ cup sour cream
  • 1 cup Pace® Picante Sauce
  • 2 teaspoons chili powder
  • 2 cups chopped cooked chicken
  • ½ cup shredded Monterey Jack cheese
  • 6 flour tortillas (6-inch), warmed
  • 1 small tomato, chopped (about ½ cup)
  • 1 green onion, sliced (about 2 tablespoons)

Directions

  1. Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  2. Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  3. Divide the chicken mixture among the tortillas.
  4. Roll up the tortillas and place seam-side down in an 11 x 7 x 2-inch baking dish.
  5. Pour the remaining soup mixture over the filled tortillas.
  6. Cover the baking dish.
  7. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Notes: Try adding some more flavors with black beans, rice, corn, homemade salsa instead of picante sauce, and extra cheese on top. Also try uncovering the dish in the last 5 to 10 minutes of cooking to make it a little crispier. Consider cooking a little longer to preffered crispiness. 

  • Source: Campbell’s Kitchen
  • Prep Time: 15min
  • Cook Time: 40min
  • Total Time: 55min
  • Recipe Yields: 4 to 6 servings

Sweet and Spicy Chicken Drumettes

Ingredients

  • ¾ cup pineapple juice
  • ⅓ cup reduced-sodium soy sauce
  • ¼ cup sweet Marsala wine
  • ¼ packed cup light brown sugar
  • 2 tablespoons sesame oil
  • 2 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 to 1 ½ teaspoons crushed red pepper flakes
  • 3 pounds chicken drumettes
  • Vegetable oil cooking spray
  • Kosher salt
  • 1 ½ teaspoons ground arrowroot powder or 1 tablespoon cornstarch
  • ¼ cup chopped fresh cilantro leaves

Directions

In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chili powder, and red pepper flakes until the sugar is dissolved. Put the chicken drumettes in a 1-gallon size, resealable plastic bag. Add the pineapple liquid to the chicken and seal removing as much air as possible from the bag. Marinate the chicken for 3 hours in the refrigerator.

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray it liberally with vegetable cooking spray.

Remove the chicken from the marinade and arrange in a single layer on the prepared pan. Season the chicken with salt, to taste, and bake until the skin is caramelized and very dark in spots, about 30 to 35 minutes.

Meanwhile, put the marinade into a small saucepan. Whisk in the arrowroot or cornstarch, if using, and bring to a boil over medium heat (in order to kill bacteria). Reduce the heat to a low boil and cook until thick, about 5 minutes. Cool for 10 minutes.

Using a pastry brush, brush some of the cooked marinade over the chicken or pour it into a small bowl and serve on the side. Arrange the chicken on a platter, sprinkle with chopped cilantro and serve.

  • Source: Giada De Laurentiis
  • Prep Time: 7min
  • Inactive Time: 3hr 10min
  • Cook TIme: 35min
  • Total Time: 3hr 52min
  • Recipe Yields: 4 to 6 servings