My house smells like garlic bread right now, at 8:30 pm. Rich, buttery garlic bread. But it’s not. What I’m smelling are these amazing sliders. I haven’t even tried them yet, though I’ve been tempted. The cheese is oozing from within, dripping down the side. Yet another reason to be excited for Tahoe! Just like my Chicken Enchiladas – Tahoe Meal Prep #1, I used prepackaged, shredded rotisserie chicken. This is an incredible time saver that I will use again and again.
These would be fantastic to take on a picnic, tailgating, or that beautifully sunny day spent at the beach. There are so many ways to mix it up, too! Be sure to let me know how these BBQ sliders worked for you and anything you changed or would do different next time. ¡Salud!
2 ½ cups shredded roasted chicken
½ tsp smoked paprika
1 tsp Worcestershire sauce
1 cup BBQ sauce (my family loves Kinders® Organic Mild BBQ Sauce)
12 Hawaiian rolls
12 slices your favorite cheese (I used Havarti)
¼ cup butter
2 garlic cloves minced
Preheat oven to 350°. Coat a 9×13 baking dish with cooking spray. Set aside. In a small bowl, add butter and garlic. Microwave until melted. Set aside. In a medium add shredded chicken, smoked paprika, Worcestershire sauce, and BBQ sauce. Add salt and pepper to taste. Stir to combine.
Cut slider buns in half. I’ve found this work bests when they’re cut all as one. This way they are all uniform in thickness. Place bottom half of slider buns in 9×13 dish. Layer half of the cheese on the buns, top with BBQ chicken mixture, then layer with the rest of the cheese. Top with other half of slider buns.
Brush tops of slider buns with melted garlic butter. Bake until cheese is melted and buns are a golden brown, 10-15 minutes.
Servings: 12 Sliders
Prep time: 10 minutes; Cooking time: 15 minutes
*Derived from BestRecipeBox.com
This is our 3rd or 4th summer Tahoe trip and making most meals ahead of time is getting easier and easier. I’m (finally) preparing our food in aluminum cook-and-carry pans. The plan is to be able to toss them in the recycling bin before we return. Anything to make life easier and enjoy vacation even more. In keeping with that spirit, I found another way to cut a step of the process. A new product I found was shredded rotisserie chicken at Safeway. I would like to say that I pop several chicken breasts or thighs in the instant pot and shred and freeze them, ready to have on hand. But I don’t. Don’t get me wrong, that’s a great idea, just not sure where or how to add it to my “To do” list. Truth be told, I don’t even want to!
When you’re craving enchiladas, give these a try! Let me know how it goes, what you would do different, any changes you make, or any shortcuts I might have missed. I’m always on the lookout for new ideas. ¡Salud!
1 lb cooked, diced chicken (or any diced meat of your choice, even black beans)
2 cups Quick and Easy Enchilada Sauce
½ tsp garlic powder
1 tsp McCormick® Perfect Pinch® Mexican blend seasoning
½ tsp black pepper
1 ½ cups shredded Mexican blend cheese
1 cup reduced-fat sour cream (or plain Greek yogurt)
10 Mi Rancho® organic corn tortillas
*Add some heat with a 4 oz can of green chile peppers
In large skillet, heat chicken through. If using uncooked meat, cook over medium heat, breaking up while cooking. Drain off any fat.
To a medium bowl, add meat, garlic powder, Mexican blend seasoning, salt and pepper to taste. Stir to combine. Next add ½ cup of enchilada sauce, ½ cup sour cream, and 1 cup of cheese. Mix well.
Preheat oven to 350° Warm tortillas in skillet and spoon meat mixture in center of tortilla. The amount depends on the size of your tortillas. Corn tortillas have a natural side that starts to curl when heated, this helps when rolling the enchiladas. Roll tightly and place seam side down in large baking dish lightly sprayed with non-stick cooking spray. Combine the remaining enchilada sauce and ½ cup sour cream, spread over enchiladas. Sprinkle remaining cheese over top and tent loosely with aluminum foil and bake until bubbly, about 30 minutes. Remove from oven and garnish with your favorite toppings, such as lettuce, tomato, avocado, sour cream, or Huy Fong Sriracha Hot Chili Sauce®.
Your favorite ice cold beer is a wonderful accompaniment. Mexican beers widely available in the U.S., such as Pacifico, Corona, or Modelo. If wine is more your style, try a merlot, blended red, or sauvignon blanc.
Prep time: 30 minutes; Cooking time: 30 minutes
Ok, I put enchiladas in quotes because these really aren’t enchiladas. They are burritos with sauce. A true enchilada is made with corn tortillas. (Aren’t pet peeves weird?) Now that we’ve got that out of the way,this dish needs to be renamed “I’m SO good I should be an Enchilada!” The way I stuffed them, though, make them more of a burrito. While I was crushed for time and didn’t do it, these would go well with some Spanish rice and a Cesar salad. I’d love to mix up the filling, too. Add shrimp. Maybe some grilled steak. Or, add some sweet red bell pepper. Grab a margarita, get comfortable, and let’s go do this!
1 Tbs olive oil
1 6-oz can tomato paste
2 cups (up to 3) vegetable stock (you want a soup consistency)
¼ cup flour
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp chili powder (optional, I omit)
2 tsp ground cumin
Salt and pepper to taste
1 Tbs olive oil
1 15-oz can black beans, rinsed & drained
2 cups frozen corn, thawed
¼ cup cilantro (optional, I omit)
2 tsp ground cumin
12+/- fresh tortillas
3 cups Colby-Jack cheese (or cheddar)
Sour Cream for topping
In a saucepan, heat oil on medium. Add tomato paste, spices, and flour. Stir and cook 1 minute. Whisk in broth / stock and cook 8 minutes.
Preheat oven to 350°. Warm olive oil in pan. Sautee spinach& onions until spinach wilts slightly. In a large bowl, combine 2 cups cheese, beans, corn, cumin, and spinach mixture. Add a thin layer of sauce to the bottom of 9×13 pan. Cook tortillas. Dividing evenly, add mixture to tortillas and roll up. Pour sauce over enchiladas, and finish with remaining cheese. Bake, uncovered, until bubbly, about 20 minutes.
Top with sour cream, olives, tomatoes, lettuce. Whatever sounds good to you!
Serves: 10 – 12
Total time: 45 minutes
*Derived from ButterWithAStickOfBread
There comes a moment in cooking when you realize you’re a cooking nerd. Ok, admittedly I pretty much already knew that. But making this meal last night, as I stood their whisking the warmed chicken stock into the butter and flour, I got excited. I got really excited. It was thickening perfectly. No lumps. It just all came together exactly how I wanted. After the week I had been having (and it was only Tuesday), this little task made me positively giddy. Of course, my family looked at me like I was loco for being so excited about something as mundane as a roux. What can I say? I happily concede to the fact that I’m a cooking nerd.
Tonight, I’d like to share with you one of my favorite comfort foods. I hope it brings you as much joyfully nerdy moments as it does me.
1 ½ lbs boneless, skinless chicken thighs, cut into thick slices or chunks
Salt (to taste)
Black pepper (to taste)
½ tsp paprika
¾cup flour (divided)
Canola oil (I used olive oil)
10 oz cremini mushrooms, sliced (save yourself some time and buy the ‘shrooms that are already sliced)
4 Tbs unsalted butter
2 shallots, finely chopped
2 cloves of garlic, minced
3 cups chicken stock, warmed (I use the low sodium)
Sour cream to taste (the recipe called for 3 Tbs, but that’s just not enough for me, I used at least 1/3 cup. Add as much as you would like)
Egg noodles (I use what I have on hand, this time it was penne)
Cook pasta according to package directions.
Add chicken pieces to a bowl and sprinkle with salt, pepper, and paprika; add ¼ cup of flour and toss everything to coat well.
Heat a large skillet to medium-high heat and drizzle with 3-4 Tbs of your chosen oil. When the oil is hot, work in batches to sear the chicken until golden brown on all sides. As the chicken is browned, remove from pan and set aside. Don’t worry if it’s not quite cooked through, it will finish when added back to the sauce.
Once all chicken has been browned, add a touch more oil if needed and the mushrooms. Sauté until golden brown and somewhat caramelized. Remove with a slotted spoon and add to chicken.
Reduce heat to medium-low and add unsalted butter; once melted add shallots and garlic and sauté until aromatic. Sprinkle remaining ½ cup of flour, stirring it into the butter until a soft paste forms. Slowly add the chicken stock, whisking continually to avoid lumps and allow the sauce to thicken.
Add the chicken and mushrooms back to pan and simmer for 3-4 minutes, turn heat off and stir in sour cream. Serve mixed with cooked noodles.
Wine Pairing Suggestions:
Total time: 45 minutes
*Derived from The Cozy Apron
It’s been so long since my last post, and it’s not as if I stopped cooking. No, I’ve still been plugging away, cooking the majority of our dinners. And, I’ve been trying some wonderful recipes! My heart, however, just hasn’t been into blogging. Sometimes updating my blog, after everyone is quietly snuffling in their beds, can be difficult. Sometimes I just want to read. Sometimes I want to get lost in Pinterest. Sometimes I want to check in with my FB friends. Or play Hay Day. Sometimes that is the hard part of being a full-time wife and mom, as well as working outside the home full time. But, as winter sheds it’s coat (yes, we have a Cali version of winter) and spring dawns anew, we can all feel somewhat reborn. Throw aside what has been holding you down, sit outside and soak up the sun. Take a walk and marvel at what beauty springtime brings. Ride a bike and feel the warm breeze on your face. Ahhh, to start anew. It’s a wonderful thing!
What better way to pay homage to spring than wild caught salmon? Don’t get me wrong, I can eat salmon year-round. But there is something about salmon that speaks to warmer weather.
1 tsp packed light brown sugar
1/2 tsp kosher salt
1/4 tsp cornstarch
1 1/2 – 2 lbs skin-on salmon filet
Pepper to taste
1 tsp vegetable oil
1 recipe glaze (below)
3/4 tsp coarse sea salt
1/4 cup brown sugar
1/4 cup maple syrup
Adjust oven rack to middle position and heat oven to 300°. Combine brown sugar, salt, and cornstarch in a small bowl and set aside. Heat oil in a 12″ oven-safe nonstick skillet over medium-high heat until just smoking. Place salmon, flesh side down, in skillet and cook until well browned, about 1 minute. Using tongs, carefully flip salmon and cook on skin side for 1 minute.
Remove skillet from heat and evenly spoon glaze over salmon. Transfer skillet to oven and cook until fillets register 125° (for medium-rare) and are still translucent when cut into, about 7 to 10 minutes. Serve immediately.
Wine Pairing Suggestions:
Pinot Gris / Pinot Grigio
Total time: 30 minutes
*Derived from America’s Test Kitchen
I make a lot of chicken in this house. It’s better for our bodies and the only beef The Hubs likes is steak. Pork I’m still working on (it’s usually too dry and over cooked). I can and will start incluing more fish. overall, though, that leaves us with chicken. Chicken several times a week can get sooo boring. How do you mix it up, making it interesting? By constantly being on the lookout for something different, even if it’s a little tweek here or there. While this chicken is similar to many other chicken recipes, especially using soy, this one has a secret ingredient. It’s hidden right there in the name, honey. In this instance, I used the honey at the end, to add a sort of glaze. This locked in the flavors and added a very nice, sweet finish. Served over rice, a pretty perfect meal.
2 Lbs boneless, skinless chicken thighs
1 cup low sodium soy sauce
1 Tbs fresh grated ginger (I use Gourmet Garden’s Ginger Paste)
2 cloves minced garlic (Pre-minced can save a few minutes in prep time)
Kosher salt and fresh ground black pepper
2 Tbs olive oil
2 Tbs butter
1/2 cup honey
Mix together soy sauce, ginger, and garlic. Add chicken to a gallon zip-lock bag, pour in sauce. Allow to marinade from 30 minutes up to 2 hours.
Remove chicken from marinade, season with salt and pepper. In a sauce pan, over medium-high heat, melt butter in olive oil. Grill chicken on medium-high heat for about 10 minutes each side. The last 2-3 minutes each side, brush with honey butter mixture.
Serve with sticky rice topped with teriyaki sauce (recipe to follow).
Wine Pairing Suggestions:
Total time: 40 minutes