Even though Tahoe cooking is in full swing, my family is still expecting dinner The nerve! It truly, though, gives me more time in my happy place, the kitchen. My neck of the woods has been hotter than I like lately, so I’ve been trying to avoid using the oven and further heat the house. Especially upstairs, where we’ll be retiring in a few hours. And on some days, there is only so much our A/C can handle. But, since I’m already cooking for Tahoe, what is one more dish?? And what could be better in the summer than a dish that calls for BBQ sauce?? Finally, if I wasn’t already heating the house, I would have easily ‘qued these up on the grill.
My kids at 9 & 11 are still not 100% on board with spicy food, so I was worried about having just the sriracha sauce this recipe called for. To mellow it, but allow it to still have some kick, I added honey. What are some things you would change or do different? ¡Salud!
2 Tbs olive oil
6 chicken thighs
¾ cup Kinders California Gold BBQ Sauce
1 Tbs Huy Fong Sriracha sauce
1 Tbs honey
Salt and pepper
Preheat oven to 400°. Season chicken with salt and pepper to taste. In a small bowl, stir together BBQ sauce, sriracha, and honey. Set aside.
Heat oil in a large, oven proof skillet over medium-high heat. Add chicken and brown for 3-4 minutes per side. Coat both sides of chicken with BBQ sauce mixture. Bake chicken until cooked through and sauce has browned, about 20-30 minutes.
Prep time: 5 minutes; Cooking time: 40 minutes
*Derived from FoodySchmoodyBlog.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
Last night was one of those nights that when I got home, I was just tired. Exhausted. Consada. Heck, muy consada! It’s been that way since we’ve gotten back from vacation. Maybe mentally I’m not ready for the sunny days on the beach to be over? The real world is calling, and I’m desperately trying to ignore it by walking around in a sleepy haze. No matter, I still needed to put dinner on the table. Preferably before my chin hit my plate and my fork clattered to the floor. So, what to do? What to do? I had chicken defrosted. Hmm . . . AND this packet of McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix. Oh pease, Cooking Gods, tell me this baby is going to be quick! The Cooking Gods heard my plea and answered my prayer – quick and tasty! PS – It also warmed up really well for lunch.
3 Tbs flour
1 pkg McCormick Gourmet Chicken Scaloppine Recipe & Seasoning Mix, divided
1 lb thinly sliced boneless skinless chicken breasts (I used thighs, I’ve been really into them lately)
3 Tbs olive oil
8 oz sliced mushrooms (I’m always looking for a way to save time, so as usual, I bought pre-sliced)
1 1/2 cups water
1/2 cup white wine (and a sip for me, too!)
1 cup orzo pasta
Mix flour and 2 Tbs of Season Mix in a large ziplock bag (I used the gallon size). Add chicken, in several batches, to flour mixture and shake to coat.
Heat oil in large nonstick skillet on medium heat. Cook the chicken in batches, about 3 minutes per side, until golden brown. Remove from skillet.
Stir mushrooms to skillet, adding more oil if needed. Cook and stir 3 minutes or until lightly browned. Add water, wine, and remaining Seasoning Mix. Bring to boil, stirring to scrape browned bits from bottom of skillet. Stir in orzo. Place chicken over orzo. Reduce heat to medium-low; cover and cook 10 minutes or until liquid is absorbed and orzo is tender.
- Pork Scaloppine (thebittenword.com)
- Six Chicken Tenders and One Cup of Orzo (recipesfortheravenous.com)
- Summer Vegetables with Orzo and Feta (passionforprovence.wordpress.com)
This meal came together so well with the Garlicky Rice, and Raspberry Parmesan salad. The kids could not get enough of the chicken and rice, though they pretty much passed on the salad (well, with the exception of the raspberries!)
2 Tbs brown sugar
2 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
3/8 tsp salt
1/4 tsp ground red pepper (I omitted this, my kids would have scrunched their noses)
8 boneless, skinless chicken thighs
Preheat broiler to high. Combine sugar and next 5 ingredients; stir in 3/8 tsp salt. Sprinkle half the spice mixture over chicken. Place chicken a foil lined cookie sheet or jelly-roll pan coated with cooking spray. Broil 6 minutes. Turn chicken over; sprinkle with remaining spice mixture, broil 6 minutes or until done. Remove chicken; reserve pan drippings. Let chicken stand 5 minutes. Spoon drippings over chicken; serve with Garlicky Rice (see Sides).
Total time: 40 minutes
*From Cooking Light
- Mexican Smothered Chicken Thighs Recipe (ikhayalenyamablog.wordpress.com)
- Lemon Garlic Crockpot Chicken Thighs With “Rice” (nograin.wordpress.com)
- Honey Spiced Chicken Thighs (and roasted summer veggies) (thatwhichnourishes.com)