BBQ Chicken Sliders – Tahoe Meal Prep #2

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!

Ingredients:

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)

Garlic Butter:

¼ cup butter
2 garlic cloves minced

BBQ Chicken Sliders 1

Preparation:

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. 

BBQ Chcken Sliders 2

Servings: 12 Sliders

Prep time: 10 minutes; Cooking time: 15 minutes

*Derived from BestRecipeBox.com

Chicken Enchiladas – Tahoe Meal Prep #1

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!

Shredded Chicken

Shredded Chicken

Ingredients:

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

Preparation:

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®.

Beverage Suggestions:

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.

Serves 6

Prep time: 30 minutes; Cooking time: 30 minutes

Chicken Enchiladas

Chicken Enchiladas


Meatless “Enchiladas”

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!

Ingredients

Sauce:

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

Enchiladas:

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

img_2555

Preparation

Sauce:

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.

Enchiladas:

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

img_2556

*Derived from ButterWithAStickOfBread

Tortilla and Black Bean Pie

This is a wonderful, completely filling No Meat Monday.  What makes this even better, there are so many things you can add, adjust.  The possibilities are endless! Add a touch of enchilada sauce to each layer.  Or, add a thin layer of refried beans. Can’t hang without your meat?  Go ahead, add some!  Use corn tortillas.  For an extra fresh, crisp taste, top with sour cream, shredded lettuce and diced tomato.  Don’t forget the avocado!

Ingredients:

4 10″ flour tortillas (or slightly smaller, see below)
2 Tbs olive oil
1 large onion diced
2 garlic cloves, minced
½ tsp Mexican Blend seasoning (Such as Morton & Bassett)
Coarse salt and fresh ground black pepper, to taste
2 cans (15 oz each) black beans, drained and rinsed (always check sodium levels, even “low sodium” can be quite high)
12 oz beer, or 1 1/2 cup vegetable broth (I used Corona, but any would do)
1 (10 oz) pkg frozen corn
1 jalapeño chile, minced (remove seeds and ribs for less heat) optional
4 scallions, thinly sliced, optional
2 ½ cups Mexican blend cheese

Preparation:

Preheat oven to 400.  While oven heats, drain and rinse beans.   If using 10″ tortilla, grab a paring knife and trim down to fit spring form pan.  Use the bottom of the pan as a guide.  I used a slightly small tortilla because it’s what I had on hand.  Even though there was some extra space on the sides, the smaller tortillas worked just fine.

Heat oil in large skillet over medium high heat.  Add onion, garlic, jalapeño (if using), and Mexican blend seasoning.  Season with salt and pepper.  Cook, stirring occasionally, until softened (5-7 minutes).

Add beans, beer (or vegetable broth), bring to a boil.  Reduce heat to medium, simmer until liquid has almost evaporated (8-10 minutes).  Stir in corn and scallions (if using) and remove from heat.  Taste and adjust seasoning to taste.

Place tortilla in bottom of springform pan; layer with ¼ of bean mixture and ½ cup of cheese.  Repeat three times, using 1 cup of cheese on top layer.  Bake until heated through and cheese melts, 20-25 minutes.  Remove side of pan, sprinkle with scallions (optional).  Slice into wedges to serve.

Wine Pairing Suggestions:

Albariño
Zinfandel

Tortilla & Black Bean Pie

Tortilla & Black Bean Pie

*Derived from Everyday Food


Puff Pastry-Wrapped Shrimp

It seems this Thanksgiving I was all about the puff pastry for the appetizers.  Isn’t it weird how we get stuck on a certain ingredient or type of cooking?  This Thanksgiving my focus seemed to be on puff pastry and bacon.  More to come regarding the bacon 🙂

Ingredients:

All-purpose flour
1 pkg (5.2 oz) garlic & herb spreadable cheese, softened (I used the little wedges by The Laughing Cow
1 Tbs finely chopped parsley
2 sliced bacon, cooked and crumbled
18 fresh jumbo shrimp (peeled & deveined)
1 sheet of Pepperidge Farm puff pastry

Preparation:

Heat oven to 400°F.

Stir cheese, parsley, and bacon in a medium bowl and set aside.

Unfold puff pastry sheet on lightly floured work surface.  Cut puff pastry sheet crosswise into 18, ½” wide strips.  Spoon at 2 teaspoons cheese mixture onto each strip. Wind 1 pastry shrimp around 1 shrimp, slightly overlapping the pastry.  Repeat with remaining pastry strips and shrimp.

Bake 15 minutes or until pastries are golden brown.

Serves 18 (pieces)
Total time: 50 minutes

Puff Pastry-Wrapped Shrimp

Puff Pastry-Wrapped Shrimp

*Derived from Pepperidge Farm

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Mexican Black Bean Pizza

Remember Taco Bell pizzas?  Anyone who has ever had a love of fast food knows Taco Bell pizzas.  There was something so good about them.  Maybe it was the flour tortilla crust, all crunchy and munchy.  What was not so good about them?  How truly bad they are for your body.  Probably not such a big deal when I was in my 20’s.  Certainly an issue now that I’m in my 40’s.  From the perspective of my thighs, if nothing else.  And, I’d like to keep my kids as far away from fast food as I can.  It’s such a horrible habit to get into and such a difficult one to break.  Try this lighter, healthier version and I promise, you’ll forget about your Taco Bell days!

Ingredients:

1 ¼ cups shredded Cheddar Cheese
¼ cup shredded Monterey Jack cheese
2 Tbs olive oil
8 (6″) flour tortillas
1 small onion chopped (or buy the pre-chopped from the produce section)
1 (15 oz) can black beans, drained
½ cup salsa, mild or spicy
*Optional – 2 oz canned chopped mild green chiles
*Optional – You can add about ½ a cup of any meats you may prefer, pulled pork, chorizo (casing removed), shredded chicken, etc.

Preparation:

Preheat oven to 350°.  Mix half the Cheddar cheese with the Monterey Jack in a bowl and set aside.
Brush a baking sheet with 1 Tbs olive oil (or line with parchment paper) and arrange tortillas in a single layer.  Using a fork, puncture each tortilla a few times.  Sprinkle remaining cheddar cheese evenly over 4 of the tortillas, then cover each with a remaining tortilla.  Bake 5-6 minutes or until browned slightly.

While tortillas bake, heating 1 Tbs olive oil in a skillet and cook onions until browned.  Add beans and partially mash with a potato masher or the back of a fork.

Remove tortilla pizzas from the oven and top each with bean mixture.  Top with salsa, green chiles (if using), meat (if using), and cheese mixture.  Return to oven and back until cheese melts, about 10-20 minutes.  Serve with sour cream, tomatoes, lettuce, avacado.

Wine Pairing Suggestions:

Sauvignon Blanc
Bonarda
Pinotage

Serves 4

Prep time: 20 minutes; Cook time: 25 minutes

Mexican Pizza

*Derived from Bush’s Beans

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Cheese and Bacon Potato Rounds

I’ve been wanting to try this one forever.  It’s got ALL of the comfort food ingredients: cheese, bacon, potatoes.  The opportunity presented itself when my older sister bought her home, completely on her own.  And she finished her college degree!  I was so proud of her, I had to show her.  For me, food is a language, a conversation, feelings.  What better way to express myself then to host a house-warming party for her and to “cater” it, too!

Ingredients:

4 baking potatoes cut into 1/2″ slices (my mandoline made quick work of this.  Best purchase ever!)
1/4 cup melted butter
8 slices of bacon – cooked and crumbled (or more if my niece (aka bacon hound) is around)
8 oz shredded Cheddar cheese
1/2 chopped avocado
1/2 cup chopped green onions

Preparation:

Preheat oven to 400.

Brush both sides of potato slices with butter, place on ungreased baking sheet.  Bake 15-20 minutes, turn slices over; bake remaining 15-20 minutes.  Slices should be lightly browned on both sides.  Remove slices and top with cheese and bacon.  Pop back in oven and continue baking until cheese is melted.  Allow to cool slightly, top with avocado, sliced green onions, and small dollop of sour cream.

Serves – Approximately 15 potato slices

Prep time: 20 minutes; Cook time: 40 minutes

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*Derived from AllRecipes.com

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