chicken

Chipotle Chicken Tacos with Spicy Avocado Cream

By in GF Mains, Main Dish, Poultry 4 Comments Tags: , , , , , ,

chipotle chicken tacos 36

The other night my hubby and I went on a very long awaited date. We drove from our sleepy (or boring, whatever you prefer) little country town to the “big” city of Calgary. We watched The Hobbit (yay!) and then drove downtown to eat at Joey Eau Claire. We’ve eaten there a couple of times and every time the food has been absolutely delicious. I highly recommend it.

I had the Baja Fish Tacos. They were sooo good. In fact, the very next day I was craving them again and decided to create my own version of a “fancy” taco. Since I have a favourite fish taco recipe already, I thought I’d go for a poultry version and put my own spin on it. They’re nothing like the fish tacos I had the night before but I think they are just as crave worthy. With homemade crispy taco shells, smokey chipotle chicken strips, a cooling yet spicy avocado cream, and broccoli slaw, this is no boring taco. But the best part? They hardly take any time to put together, making them a great choice for any old weeknight.

The spicy avocado cream makes a great dip for nachos. So, if you’ve got any leftover don’t throw it out! Save it in the fridge for a tasty game night snack.

Chipotle Chicken Tacos with Spicy Avocado Cream

Spicy Avocado Cream

If your family can’t handle spice you can omit the jalapeño to make it simply a cooling cream, with no added spiciness.

  • 1/2 avocado, peeled and pit removed
  • 1/4 cup sour cream
  • juice of half a lime
  • 2 tablespoons water
  • 1/2 jalapeño, seeded if desired (optional)
  • salt and pepper, to taste
Chipotle Chicken
  • 2 chicken breasts, sliced into strips
  • salt and pepper, to taste
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 2 garlic cloves, minced
  • 1 chipotle pepper in adobo sauce, minced
To Serve

Place all ingredients for the avocado cream in a blender or food processor. Blend until completely smooth. Pour into serving bowl.

Preheat a skillet, with a bit of oil, over medium high heat. Add chicken; season with salt, pepper, chili powder and cumin. Cook without stirring until browned on the bottom. Flip and cook until fully cooked through. Add garlic and chipotle pepper. Cook 1 minute more.

To serve: add a couple sliced of chicken to a taco shell, top with avocado cream, cheese, slaw and cilantro.

Makes: 8-10 tacos

Slow Cooker Roast Chicken

By in Christmas, GF Mains, Main Dish, Poultry 11 Comments Tags: , , , , ,

slow cooker roast chicken

Roast chicken has been my nemesis for a long time. I’ve always liked the idea of it but no matter how hard I try I can’t ever seem to get the baking time right. Even with a thermometer I always feel like I underbake it and we end up throwing out all the brown meat because I get so nervous about eating raw chicken, and I hate wasting food! One day I will conquer the traditional roasted chicken, but for now I am very happy I found this recipe that uses the slow cooker, it is awesome!

I love this recipe for many reasons. 1) It takes away the guesswork of knowing the perfect time to take out the bird. 2) It frees up oven space for any sides you may want to bake. 3) It makes your house smell delicious for hours and hours. 4) The drippings left in the crock pot make for some pretty delicious gravy. 5) It seals all the juices in, making the chicken juicy and moist. 6) The rub ensures a deliciously flavourful bird. 7) Just like any roast chicken the leftovers can be used throughout the week and the carcass can be used for chicken broth. It is a win all around!

I know what you’re probably thinking – that the skin must be soggy and gross since there’s so much moisture in the slow cooker. But it’s not at all! The skin turns out crispy and flavourful, thanks to the spice rub. There’s no liquid added to the slow cooker so that keeps it from being overly moist. The only issue I found was that I couldn’t pick up the whole bird and transfer it to the serving platter. It was so tender it fell apart while I was trying to take it out. It really wasn’t a big deal because we were cutting it all up anyways, but if you’re worried about appearances you may need to leave it in the slow cooker or perhaps line your slow cooker with foil for easier removal. Either way it doesn’t affect the delicious flavour of the tenderness.

This is a great recipe to have cooking while you’re away at Christmas festivities and would also be a great main for a small Christmas dinner. It’s stress-free, comforting and no-fuss – a definite must this time of year.

Slow Cooker Roast Chicken

The cooking time depends on the heat of your slow-cooker. Mine runs hot so it only takes 5 hours. Once you get to know your slow cooker it will be easier to gauge if you need the lesser or longer time.

  • 1 whole chicken
  • 1 onion, sliced
Spice Rub
  • 1 tablespoon kosher salt
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1 teaspoon ground pepper

Rinse chicken under cold water; pat dry. Mix together all ingredients for spice rub. Rub the spices on the outside and inside of the chicken. Refrigerate until ready to cook or place in the slow cooker immediately. Stuff cavity with sliced onion. Cook on low 5-7 hours, or until chicken is cooked through. Remove chicken to serving platter and let rest for 15 minutes, before serving.

Serves: 6

Adapted from Tasty Kitchen originally from strubleroots recipes.

Chicken Tortilla Soup

By in GF Mains, Gluten Free, Lunch, Soup 5 Comments Tags: , , , , , , ,

It”s soup season! And, I couldn”t be happier about it. Soup is so comforting, flavourful and easy to make, and that fact that is warms you up instantly from the inside out is an added bonus. I find my feet and hands cold constantly these days and I”m wrapped up in my sweater for most of the day. But after a couple bites of soup the sweater goes off and I”m warmed right through.

Although soup is generally easy to make, it”s not always quick. I”ve had my eye out for quick soups for a while now. I”m lucky enough to have my hubby come home for lunch every day and I like to occasionally make a quick, warm, fresh meal to get us out of the sandwich/leftovers doldrums. Quick, being the key word because although we can take our time with supper, lunch has more of a time constraint.

This soup fits the bill on all accounts. It”s made from start to finish in 30 minutes (great for a last-minute dinner too), it”s so flavourful (the first chicken tortilla soup my family has actually loved), has just the right balance of flavours (I”ve tried so many versions of this soup that were far to tart and lacking in flavour) and it”s a warming, nutritious meal for the middle of the day. I know it”ll be on the table often when we”re in need of something to warm our bellies and our toes.

Chicken Tortilla Soup

You can use partially frozen chicken in this soup, making it perfect for a quick, last-minute meal. Thaw the chicken just enough to cut it into chunks, then add it to the pot as directed.

  • 1/2 onion, diced

  • 1 teaspoon salt

  • 1 red bell pepper, chopped

  • 1 garlic clove, minced

  • 1 teaspoon ground cumin

  • 4 cups chicken broth

  • 1 bay leaf

  • 1.5 cups frozen corn

  • 1 (15 oz.) can diced tomatoes

  • 1 pound boneless skinless chicken breasts, chopped into bite size pieces

  • juice of 1 small lime

  • To serve: crushed tortilla chips, shredded cheese, sour cream, chopped green onions, cilantro

In a large saucepan, heat a bit of oil over medium heat. Add onion, cook until softened. Add salt, bell pepper, garlic and cumin, cook for 2 minutes. Stir in broth, bay leaf, corn, tomatoes and chicken. Bring to a boil, lower heat and simmer for 10-15 minutes until chicken is cooked through. Add lime juice, simmer for several minutes. Remove bay leaf and serve with desired toppings.

Adapted from Weelicious.

Baked Chicken Taquitos

By in Main Dish, Poultry 2 Comments Tags: , , , ,

I”ve tried a couple different recipes for taquitos in the past, but none of them were ever quite right for me, it always seemed that there was a lack of flavour or something was just missing. Then I remembered making an appetizer a long time ago, when we were first married, that was basically like a taquito but it was baked in a puff pastry shell. I remembered them being so delicious, so I decided to take that filling, adapt it a bit and then wrap it in flour tortillas instead. They were perfect. I wish I could find the original recipe so I could site it, but it was so long ago I don”t remember where I found it.

These are so tasty and crave-worthy, with so many flavours that I love. And, it”s a great quick, weeknight meal – basically just assembling and then a quick 10 minute bake. We served ours with a version of Quick Mexican Rice, based on what I had on hand at the time, and I ate mine with a little bit of leftover Avocado Salsa. This will definitely be a go-to meal for this mexican food loving family.

Baked Chicken Taquitos

  • 4 small chicken breasts (or 2 large), chopped small

  • 1.5 cups shredded cheddar cheese

  • 1 (4 0z.) can chopped green chilies

  • 1/2 cup chopped green onions

  • 2 garlic cloves, minced

  • 1/4 teaspoon pepper

  • 1/4 teaspoon ground cumin

  • 1/4 teaspoon paprika

  • 12-14 6-inch flour tortillas

  • sour cream and salsa, to serve

Pre-heat a pan over medium heat. Add a bit of oil and the chicken, season with salt and pepper, to taste, and cook until chicken is cooked through. Place in a medium-sized bowl along with cheese, chilies, onions, garlic, pepper, cumin, and paprika. Mix well. Place 3 tablespoons of chicken mixture into the centre of each tortilla and roll up tightly. Place seam-side down on a lightly greased baking sheet. Spray taquitos lightly with oil. Bake at 425ºF for 10 minutes, until cheese is melted and tortillas are crispy. Serve warm with sour cream and salsa.

Makes: 12-14

Chicken, Bacon & Black Bean Quesadillas

By in Main Dish, Poultry 4 Comments Tags: , , , , ,

We”ve been eating these quesadillas for a couple of years now. This is our absolute favourite combination of quesadilla fillings. How could it not be? They”ve got every possible form of goodness in them – bacon, cream cheese, black beans, green chilies, chicken… I”ll stop now before I list off all the ingredients. I love them all!

All of this is just made that much better by the smokiness from the barbecue. In the winter months we do make them on the stove top, so that is a tasty alternative if you don”t have a grill handy.

We”re still in the middle of moving so I”m sharing a recipe that I original created for Smithfield.com a long while ago. If you feel like you recognize the photo or recipe, that”s why! ;) It”s no longer available on their site and I thought it deserved it”s time in the spotlight here on the blog, since we make it so often. Enjoy!

Chicken, Bacon & Black Bean Quesadillas

To make this a little faster you can use leftover or rotisserie chicken. Just sauté the red pepper and add the chicken and spices with the rest of the filling ingredients.

  • 2 chicken breasts, cut into bite size pieces (2 cups cooked)

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon dried oregano

  • salt and pepper, to taste

  • 1/2 red bell pepper, diced

  • 1 (15 oz) can black beans, rinsed and drained

  • 1 (4 oz) can green chilies

  • 1/2 cup spreadable cream cheese

  • 6 strips bacon, cooked and crumbled

  • 1/2 cup chopped green onions

  • 2 cups shredded cheese

  • 8, 8 inch flour tortillas

  • sour cream and salsa, for serving

Saute the chicken with chili powder, oregano, salt and pepper in a bit of oil over medium heat in a large skillet until starting to brown. Add red pepper and saute until chicken is cooked through and peppers are softened. Add black beans, green chilies, and cream cheese. Cook until melted together. Remove from heat and stir in cooked bacon.

Place four tortillas on a clean countertop. Spread with chicken mixture. Sprinkle with green onions and cheese. Top with remaining four tortillas.

Cook on a grill over medium heat for a couple of minutes on each side until tortillas are crispy and cheese is melted. Alternatively you can cook them, one at a time, in a dry skillet over medium heat.

Cut each quesadilla into 6 pieces. Serve with sour cream and salsa.

Serves: 4

Quick and Flavourful Chicken Stock

By in Gluten Free, Main Dish, Poultry 9 Comments Tags: , , , ,

Last week was a little crazy. My mom had just left, I wasn”t feeling well, my baby girl got a fever, my son got a cold. It was a long week.

I knew in the middle of it all that I needed to find a good chicken stock recipe. I”ve tried many, but none of them ever seemed flavourful enough. I wanted something simple, that I could make easily even when the house felt like it was collapsing in on itself, and something that didn”t involve an entire chicken carcass (ick!). I had a bunch of chicken drumsticks that I was never able to barbecue like I had hoped, so I went on a search and finally found the homemade chicken stock I”ve been waiting for. It”s quick (it took me 1.5 hours to make from start to finish, chopping and all), it”s flavourful (with minimal ingredients that I almost always have on hand) and it contains bones (important when making a stock with the most health benefits), with none of the messiness of dealing with an entire slimy bird. Yay!

This is the type of recipe I love making on a Sunday afternoon. Like jam, it quietly simmers in the background, perfuming your house – minimal work but satisfying and comforting results. This will definitely become a regular in our kitchen. And, if you”re looking for a feel good soup to pair it with, this Chicken Barley Soup does the trick.

I”ll be taking a break from blogging over the next couple weeks as some unexpected things have come up. I promise to be back as soon as I can. I appreciate the time you take out of your day to visit this little blog of mine and I”ll try my best to keep you updated on Facebook so you don”t feel like you”ve been left hanging.

See you soon!

Quick and Flavourful Chicken Stock

The stock should stay good for 1 week in the fridge or several months in the freezer.

  • 1 large onion, chopped

  • 4 pounds chicken backs, wings or legs, cut into 2 inch pieces

  • 2 quarts hot (or boiling) water

  • 2 teaspoons salt

  • 2 bay leaves

Saute onion in a large stockpot, over medium heat, with a small amount of olive oil until onions are softened. Transfer to a bowl. Add half the chicken and cook, flipping halfway through, until no longer pink. Remove to the same bowl as the onions and repeat with the remaining chicken. Once all chicken is cooked, place the chicken and onions back into the stockpot, cover and cook over low for 20 minutes, until the chicken releases its juices. Raise heat to high, pour in hot water, salt and bay leaves. Bring to a simmer (using boiling water brings it to a simmer faster), scraping up any brown bits on the bottom of the pan. Lower heat, cover and let cook at a gentle simmer for 20 minutes.

Remove bones from pot with a slotted spoon (you can remove the meat from the bones and reserve it for chicken soup if desired). Drain stock through a fine mesh sieve lined with cheesecloth or paper towel. Let cool before refrigerating. Once refrigerated you can remove the layer of fat on top.

Makes: 2 quarts

Adapted from Simply Recipes. Originally from In Pursuit of Flavor.

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