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Entries in chicken (23)

Thursday
Sep182014

Chicken Jalapeño Dip

I didn't know whether to laugh or cry reading through the kitchen incident comments from this post. Oh my goodness! Burning stomachs, flaming oven mitts, sliced fingers, dropped turkeys and toes that were hacked to pieces with an axe! I had to read through them a couple times to pick a winner because they were all so good! (By "good" I mean "awful.")

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Friday
Aug292014

Chicken Enchilada Bake

My big-boy second grader just stepped onto the bus for the first time this year. We have been on the wildest, most indescribable journey with him. He has faced so many scary things in his little life, yet he continues to grow and thrive...and SMILE. So I sit here on his first day of second grade, typing through tears to tell you about this incredible dinner I made the other night. 

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Monday
Jan062014

Chicken vegetable soup

First and foremost, you have a chance to win $100 by commenting on this post. ONE HUNDRED DOLLARS! After the crazy holiday season, we could all use extra cash, right?! More on that in a bit!

These days ("these days"=ALWAYS) I am ALL about easy and also healthy and delicious when it comes to meals, which is why I was so happy to be chosen to be a part of Del Monte's "Garden in Your Pantry" campaign. Even when it is snowing or heat-waving, with the help of delicious and healthy Del Monte® canned vegetables, it is possible to have a "garden" within arm's reach at any given moment. I have learned a few interesting things about Del Monte in the past few weeks! Did you know that almost 90% of Del Monte fruits and vegetables are grown in the United States? They also provide more no-sugar-added and no-salt-added vegetable products than any other national brand. You will do yourself a huge favor if you stock your pantry up now! Your garden may be buried in snow, but your stocked pantry is always accessible.

Keep reading to find out about the moo-lah. First? A video I created to accompany this recipe/post. 

Mince 3 to 4 cloves of garlic and finely chop 1/4 cup fresh flat-leaf parsley.

In a large skillet or saucepan, heat 3 tablespoons of extra-virgin olive oil over medium heat. Add the prepared garlic and parsley and a few dashes of salt and pepper.

Cook until soft and fragrant, about 3 to 4 minutes.

Have the following close by:

14.5-oz. can Del Monte® Whole Kernel Corn (use a variety with added peppers/zing for added flavor!)

14.5-oz. can Del Monte® Sliced New Potatoes

14.5-oz. can Del Monte® Sweet Peas

14.5-oz. can Del Monte® Cut Green Beans

14.5-oz. can Del Monte® Sliced Carrots

14.5-oz. can Del Monte® Diced Tomatoes (use a variety with added peppers/zing for added flavor!)

Two 32-oz. containers chicken stock

 

Drain all veggies, minus the tomatoes.

Add all of the veggies and the chicken stock to the skillet. Turn the heat up to medium-high and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 30 minutes.

Approximately five minutes before the soup is done, add a few cups of shredded chicken.

I used the meat from one Rotisserie chicken, which is my favorite way to use shredded chicken in recipes.

Ladle the soup into serving bowls, top with shaved Parmesan cheese and serve! This recipe will save you loads of time and you will not be disappointed!

Printable recipe: Chicken vegetable soup

 

DO YOU WANT TO WIN $100?! You do?? Leave a comment on this post answering the following question: What are your favorite fruits or vegetables to stock in your pantry?

Official Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here. 

This sweepstakes runs from 1/6/2014-2/6/2014

Be sure to visit the Del Monte brand page on BlogHer.com where you can read other bloggers’ posts!

Monday
Nov252013

BBQ chicken dip

One of the many things I love about my husband is that he knows when I am being stretched like a huge stretchy piece of taffy and he begins removing things from my plate in order to make my life easier. These days he takes care of dinner and he has the laundry under control. He also knows I make a recipe every weekend that I can post/write about here by Monday. So guess what he did yesterday! Yep, he made this yummy dip so I could scratch one thing off my list. Digging into this barbecue-y gooeyness was much-needed after a weekend spent with my amazing college friends. As wonderful as our time was together, I was exhausted and in dire need of comfort food. Screaming like an idiot at a piano bar for six straight hours will do that to you, apparently. 

On an exciting side note, a week from today I will be giving away a $100 Visa gift card! I'll see you back here for that! 

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Tuesday
Mar052013

Spicy chicken enchiladas

We have our first snow day of the year today, which has made accomplishing work and home tasks a little tricky. On the other hand, I have had a tea party with my boys, played in the snow with them and watched them slurp down freshly juiced kale-spinach-apple juice (shhh, I tell them it's green because of the apple peel). It has been a totally unproductive, pajama-wearing, wonderful day! I'm wishing I wouldn't have polished off my recent batch of spicy enchiladas last night because they would be a great addition to this day. I'm going to sneak in a quick blog post and get back to playing "castle" in the living room!

 

Preheat your oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray and set aside.

In a large skillet, heat 1/4 cup extra-virgin olive oil over medium heat.

Add to the skillet:

1/2 large yellow or white onion, chopped

2 jalapeno peppers, finely chopped

3 cloves garlic, minced

1/4 cup fresh cilantro, chopped

1/4 cup fresh flat-leaf parsley, chopped

1/4 teaspoon cayenne pepper

Salt and pepper, to taste

Cook, stirring often, for 5 to 7 minutes or until the onions are soft and the peppers and garlic are fragrant.

Add to the skillet:

10-oz. can diced tomatoes

1 cup shredded cheddar cheese

1/2 cup sour cream

Meat from 1 Rotisserie chicken, shredded

Cook for 3 to 5 minutes, or until mixture is creamy.

Divide the mixture between 8 large (burrito size) flour tortillas.

Wrap up the tortillas and place next to each other in the prepared baking dish. 

Pour a 10-ounce can of enchilada sauce over the top, followed by 1 cup of shredded cheddar cheese and 2 tablespoons of chopped flat-leaf chopped parsley.

Bake in the preheated oven for 15 to 20 minutes, or until the cheese is melted. 

Serve with sour cream or salsa. OR, you can do like Dan and I do and pour hot taco sauce over the top. Isn't that stuff good? 

Spicy Chicken Enchiladas

These spicy chicken enchiladas never disappoint!

Serves: 8

Total time: 45 min

Spicy Chicken Enchiladas



Ingredients:

  • 1/4 cup extra-virgin olive oil
  • 1/2 yellow or white onion, chopped
  • 2 jalapeño peppers, finely chopped
  • 3 cloves garlic, minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/4 teaspoon cayenne pepper
  • Salt and pepper, to taste
  • 10-oz. can lime juice and cilantro flavored diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • Meat from one Rotisserie chicken, shredded
  • Eight large (burrito size) flour tortillas
  • 10-oz. can enchilada sauce
  • 1 cup shredded cheddar cheese
  • 2 tablespoons fresh flat-leaf parsley, chopped
Instructions:
  1. Preheat oven to 350 degrees F. Coat a 9x13 baking dish with cooking spray and set aside. Heat the olive oil in a large skillet over medium heat. Add the onion, jalapeños, garlic, cilantro, parsley, cayenne pepper, salt and pepper. Cook, stirring often, for 5 to 7 minutes or until onions are soft and peppers and garlic are fragrant.
  2. Add to the skillet: diced tomatoes, 1 cup of cheddar cheese, sour cream and chicken. Cook for 3 to 5 minutes, or until mixture is creamy.
  3. Divide the mixture between 8 tortillas. Wrap up the tortillas and place next to each other in the prepared baking dish. Pour the enchilada sauce over top of the tortillas, covering all surfaces. Top with 1 cup of shredded cheddar cheese and 2 tablespoons of parsley.
  4. Bake in the preheated oven for 15 to 20 minutes, or until cheese is completely melted. Serve with sour cream or salsa.