Chicken Taquitos with a Buttermilk Tomatillo Dressing

I got this recipe from Pinterest and it is originally from The Girl Who Ate Everything.  She has a great printable recipe for both!



Creamy Chicken Taquitos

Ingredients:
1/3 cup softened cream cheese
1/4 cup salsa verde
1 T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T chopped cilantro
2 T chopped green onions
2 cups of shredded cooked chicken
1 cup grated pepperjack cheese
16 small flour tortillas (My mixture made 16)
sea salt
Olive Oil cooking spray

First I boiled 4-5 chicken breast with a generous sprinkle of lemon pepper seasoning.  I then put my chicken in a food processor along with my cilantro.

Soften the cream cheese and add salsa verde, lime juice, cumin, chili powder, onion powder and garlic powder and mix it well.

Then add chicken, cheese, cilantro and green onions.

I put this in the fridge until the kids came home.  Then I put a generous amount of the chicken mixture on to the bottom 1/3 of the tortilla and rolled it tightly.  Place the tortillas on a cooking pan sprayed with cooking spray.  Then lightly spray the tops of the taquitos and sprinkle salt on top.

Bake on 425 for 10-15 minutes until lightly browned and crispy!

Margot & Meredith ate them up, Noah ate them, but complained, because unless it's Oreos he complains about everything lately.


Buttermilk Tomatillo Dressing

1 (1 ounce) package of Hidden Valley Ranch dressing mix
1 cup buttermilk
1 cup Mayo
2 small tomatillos
1 clove of garlic, minced
1/2 bunch of cilantro
1/2 t lime juice

Throw all the ingredients in a blender and store it in the refrigerator until ready!  So, so good.

Broccoli Chicken Casserole

Broccoli Chicken Casserole

4-5 Chicken Breast cooked and diced
2 - cups of steamed broccoli florets
1 - medium onion
1- package of Lipton Saute Broccoli Rice
1 - can of cream of mushroom soup
6oz of velvetta cheese (it calls for the Kraft roll of garlic cheese, but they quit making that)
1 - can fried onions

Cook your diced chicken in a little olive oil on your stove top.  Cook  your rice in a seperate pot.  I cook my chicken, then throw my broccoli right on top and add some water in the same pan and cover it to steam my broccoli.  Pour the broccoli and chicken into a 9X12 baking dish.  Saute your onions in some butter, then add the soup and melt the cheese on the stove top.  Mix the cooked rice with the cooked chicken and steamed broccoli and then pour the cheese and soup mixture on top.  Mix it all well and spread it evenly in your pan.  Then cover it with fried onions.  Back at 350 for 15-20minutes.

***  Kids all gave it 2 thumbs up.  Margot cleaned her plate and then had some more.  I served it with a salad and she cleaned that too.  I also always double it and freeze one for a busy night.  Not the healthiest, but it's good and freezes well for later!

Honey Chicken

I originally got this recipe off of pinterest, my new addiction.  It looked so easy and it had good reviews, but I was skeptical.  Well, I was mistaken, because it was good.  It isn't the best dish I've ever eaten.  I still prefer my peanut butter chicken, but for how easy and tasty it was, I will put it into the rotation.  I served it with carrots, cauliflower, and snow peas.

Honey Sauced Chicken

4-5 chicken breast 

1/2 tsp. salt

1/4 tsp. black pepper

1 cup honey

1/2cup soy sauce

1/4 cup chopped onion (or 1/8 cup onion flakes)

1/4 cup ketchup

2 Tbs. vegetable oil

21 clove garlic, minced

1/2 tsp. red pepper flakes

Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

To bake chicken as a 30 minute meal:

Dice chicken and season both sides with salt and pepper, place in 8x8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

Recipe from: Crock Pot Recipe Card Collection -- the original recipe called for half of all the ingredients and chicken and said served 2, so I doubled it.  I would love to find a way to make the sauce a little thicker too.

From the peanut gallery....

Josh and I liked it a lot

Margot  & Noah DEVOURED it.  Noah was literally eating the tiny pieces of rice off his plate, so we offered him seconds, and he gobbled all of that  up too.

Meredith didn't like it.  And she eats everything, but her mind was made up before she even tasted it.

Poppyseed Chicken

Tonight the kids and I ate with my parents.  Josh was on call and it was a long day.  So I whipped this up and ate with them.  My mom and dad love it and the kids requested it.  This is also not a dish I heard of until I moved to South Mississippi.  NEVER.  Of course we never ate a lot of casserole type things growing up and I'm not necessarily a casserole person, but this one I love!

Poppyseed Chicken

6 chicken breast cooked and cubed

2 cans of cream of mushrooms soup

2 cups of sour cream 

4 teaspoons of poppyseeds. 

Mix it all together and pour into a baking dish.  Crush one pack of ritz crackers in a large ziplock bag, melt 1/2 stick of butter, pour into a ziplock with the crackers crumbs and mix well.  Pour and spread over poppyseed chicken inthe dish.  Bake at 350 for 20-30 minutes.

I serve this over rice!  and always have left overs which my kids will actually beg to eat the next day! I think Mahatma is the best.  I also served it with cream style corn.  The grown ups didn't get any corn, because Margot and Meredith ate it all.

From the peanut gallery -

The kids gave it two very enthusiastic thumbs up!

My parents gave it two thumbs up too!

Josh had a big bowl when he got home and said it was delish.

Peanut Butter Chicken & Rice

I got this recipe from what used to be my favorite site for quick and easy recipes.  It's by far my favorite dish to cook and eat.  One I've passed on to many friends and all who have loved it and loved how simple it is to make.  I could eat this once a week, in fact for a while we did.  But my husband is not like me and he gets burnt out after a while...so I stopped fixing it.  Tonight we had it for the first time in a long time and it was delicious...even Josh thought so.  He said....You know we should have this more like once a week.  The things I put up with I tell ya.  I got this recipe from Chris Jordan over at Ordering Disorder, go here for the original recipe with pics.  I double my sauce, because I'm a big fan of sauces.

Peanut Butter Chicken
1 cup of peanut butter (I used Jiffy)
1 cup water
4 Tbsp soy sauce
1 tsp brown sugar (I know the pb is sweetened, but I add this anyway)
6 cloves minced garlic ( or 6 cloves of roasted garlic, which is much better I'll post that recipe next)
1/2 tsp crushed red pepper
1 fresh broccoli head
4 chicken breast, diced
White Rice

Cook your chicken breast in a large pan in a little olive oil.  While the chicken is cooking, combine the first 6 ingredients together in a large measuring/mixing bowl.  Set that aside and let the flavors mesh together. Mix it really well, it should look like this when you are finished.

Once your chicken is finished cooking, cut the crowns of your broccoli off and throw them in the pot on top of your COOKED chicken.  Pour between 1/2 and 1/4 cup of water in with the broccoli and chicken, then place a tight fitting lid on top, to steam your broccoli.  So make sure you cook the chicken in the pot/pan with a lid to begin with.  While steaming your broccoli, cook  your rice as directed.  

Once your broccoli is steamed, pour the peanut butter sauce over the broccoli and chicken and serve it over rice.

I promise you cannot go wrong with this recipe....as long as you like and are not allergic to peanut butter.  Meredith loves this, Noah doesn't like peanut butter, so we scoop him some broccoli and chicken out and he eats it over rice with Soy Sauce.  The rest of us...gobbled it up.  Quickly, because it's so good we didn't want anyone to eat off of our plate.  It's been known to happen here.

Meredith gives it....

Noah gave it 2 big thumbs down....because he doesn't like peanut butter he says....but the soy sauce/rice/chicken/broccoli combo is delish...well that's what he tells us.

Bowtie Chicken Pasta

I ran across this recipe a couple of years ago in Japser County Relay for Life cookbook. It's a local cookbook for a county here in Mississippi.  Yes say Mississippi  all drawn out, I do.  Anyway it was a good one, one I've made repeatedly; for my family, for dinner parties and upon lots of birthday dinner request, by Meredith and Josh.  It was orginally submitted by a woman named Brenda McHan.  I don't know her, but it's her recipe and it's good.  Josh's favorite.  I changed a few things, so here is my version.  I served this with frozen corn, because the kids like it frozen, they can tell the difference from the stuff in the can....me too.

Bowtie Chicken Pasta

1 pkg bowtie noodles
1 pkg of real bacon pieces (usually for salads)
1 pkg fresh mushrooms sliced
2-3 seasoned grilled chicken breast chopped
1 cup heavy whipping cream
1 stick of real butter (I used salted)
1 cup shredded cheese (I'll used mild or sharp depending on what I have)
1/2 tsp pepper (it calls for white, but I used black)
1/2 tsp garlic powder
1 T dried parsley

I dice and then cook my chicken breast in a little olive oil, seasoned with Tony's.  While the chicken is cooking, cook the pasta in a large pot.  Drain and return to the pot.  I then remove my cooked chicken and saute the bacon and mushrooms in a little butter in the same pan.  I then melt my butter in a large measuring cup, pour in my cream, add the pepper, garlic powder and parsley to it as well.  Once the mushrooms are done, I pour the chicken, mushrooms & bacon, cheese, as well as the cream/butter mixture into the pot with the noodles and mix it.  I normally do this right as the noodles are finished and it melts the cheese nicely.


From the peanut gallery.  Josh LOVES this. 

Meredith gave it....

Noah at first said it was "TERRIBLE!" and gave it...

When I asked him why he said..."because I love cooked cheese sam-ich mamma!"  And then he took another bite and said..."no I give it dis"

So there you go....try it... Let me know what you think!

Baked Breaded Chicken & Vodka Pasta

I was craving vodka pasta so there you go.  I served it with breaded baked chicken (my own recipe), sliced fresh cucumbers and the worlds best yeast rolls.  Delish if I must say so myself.  It's not  your typical weekday meal, but it's so easy it could be.


Breaded Baked Chicken

4 chicken breast
Italian Style Breadcrumbs
Parmesan Cheese
Wishbone Italian Dressing
Pam cooking spray

Slice your chicken in halves to make them thinner.  Lay cut pieces in bowl of Italian Dressing.  Mix Breadcrumbs and Parmesan cheese together, equals parts.  Dredge each chicken through the breadcrumb mixture.  Lay on a  greased baking sheet.  Bake at 350 for 25-30 minutes.

Vodka Pasta with Tomato Sauce

2-3 T butter
1 small onion finely chopped
1 28oz can or (2) 13.5oz cans of petite diced tomatoes
1 cup heavy whipping cream
1/4 cup vodka
1/4 teaspoon crushed red pepper flakes
salt and pepper to taste

Chop onion.  Saute the onion in the melted butter for 7-8 minutes or until it is translucent.  Pour in the tomatoes and cook on low-medium heat for 25 minutes, stirring frequently.  Boil your pasta as directed.   Measure your cream, pepper flakes and vodka into one measuring cup.  Turn the heat back up on the tomatoes and dump the cream mixture in.  Bring it to a boil for 2 minutes to cook off the vodka.  Serve it over the past and sprinkle with Parmesan.


** I think you could totally omit the vodka and it would be good.  However I LOVE vodka pasta.  This recipe is orginally from Chris Jordan, she posted it with pictures over at Ordering Disorder.  I miss her over there.


The entire family gave the chicken 2 very enthusiastic thumbs up!
Meredith & Josh gave the vodka past a raving review and 2 thumbs up.
Noah hates tomatoes so he only ate a few noodles, however he ate enough chicken to fill him up.
Margot ate it all.

Mexican Chicken

Tonight I threw a few things together and named it Mexican Chicken.  I believe I've ran across a similar recipe before, but I couldn't find it and these were ingredients I had on hand.


Mexican Chicken
4 chicken breast
2 jars of salsa (any brand, I used 2 smaller jars)
1 can of black beans (rinsed and drained because they looked gross not rinsed)
Cheddar cheese (I would have used Mexican blend if I had it)

I halved my chicken breast into thinner slices to cut down on cooking time and because we like it that way.  Lay them in a 9X13 baking dish.  Pour the salsa over it.  Dump the black beans on top and spread them out.  Bake at 350 for 20 minutes.  Remove and sprinkle cheese on top, I used a lot.  Bake for 10 more minutes.

I served this over white rice and with a side of corn on the cob.  Voila'

Meredith (5) gave this 2 thumps up
Noah (3) ate it but complained about the black beans
Margot (1) gobbled it up when she wasn't gnawing her corn on the cob
Josh (30something) gave it an enthusiastic two thumbs up.
It's a keeper