Tuesday, December 26, 2017

Chicken Burritos

Chicken Burritos Recipe

1 box
Zatarain's Spanish rice
1 1/2 c
chicken broth (low sodium)
2 Tbsp
margarine or butter
1 can(s)
black beans
1 can(s)
Rotel diced tomatoes with lime juice and cilantro
1 pkg
Tyson grilled chicken breast strips
1 pkg
tortillas, flour
1 c
shredded cheese (three cheese blend)
1 c
sour cream
lime (squeezed into burrito mix)
1/2 c
cilantro, fresh (rough cut)

(borrowed from Just a Pinch Recipe Club) https://www.justapinch.com/recipes/main-course/chicken/chicken-burritos.html

How I made this. I cooked the chicken from frozen (I am a bad planner) in my instant pot with a little garlic and paprika, and a little water.

When the chicken was done - I shredded it, then I poured the water and rice in a deep pan, added the black beans and tomatoes, plus the chicken. And cook according to directions.

After that, I put a big spoonful of the mixture in a tortilla with shredded cheese, and saved the sour cream for the side. If you heat sour cream it can be a bit weird if you have to reheat it. And then spray a pan with cooking spray and fold both ends in when making the pocket and heat them in the pan so that they get lightly brown on both sides and have a little crunch.

These were very tasty. Only thing I wish is that it had a bit more spice. I advise putting some paprika, or cayenne on the mix before putting it in the tortilla. 

This also made enough for dinner (for 3 people) plus lunch for two days. 

Friday, February 3, 2017

Creamy Herb Chicken

Quick & Easy Creamy Herb Chicken | http://cafedelites.com

For The Chicken:
  • 4 chicken breasts (pounded ½-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • ½ teaspoon each of dried thyme
  • salt and pepper, to season
For The Sauce:
  • 1 tbsp Lawrey's garlic salt with parsley
  • ½ teaspoon each of dried thyme
  • 1 1/4 cup milk
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp of flour
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  1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  2. Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme, for about 1 minute, or until fragrant.
  4. Stir in milk and season with salt and pepper, to taste.
  5. Bring to a boil; add the flour to the centre of the pan, quickly stirring with a whisk, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
This is a modified recipe that was posted on cafedelites.com