Monday, October 8, 2012

Chicken & Biscuits

Do y'all like Cheesecake Factory?? Well, I sure do. And I always get 1 of 2 things; either Chicken Madeira or Chicken and Biscuits. This recipe is the closest I've found to tasting like my favorite CF entree without that awful guilty feeling you get after spending WAY too much money on dinner. You can whip this up for a weeknight meal or double it for company. It's sure to impress even the pickiest eaters!

Chicken & Biscuits
(Adapted from Marie's Cooking Adventures)

1 refrigerated tube biscuits (if you get the thick kind-which is all they had-cut them in half. I only ended up using 3 biscuits cut in half)
1 can reduced fat cream of chicken soup
1/2 cup reduced fat sour cream
1/2 stick butter, melted
1 can LeSeur peas
3-4 cooked chicken breasts, shredded (I boiled mine for 20 minutes)
1-2 cups shredded sharp cheddar cheese
3 Tbsp milk
salt and pepper to taste


1) Cook and shred chicken.
2) Preheat oven to 375 degrees.
3) In a large bowl, combine soup, sour cream, chicken, peas, milk, and butter, salt and pepper.
4) Transfer mixture to greased casserole dish.
5) Sprinkle with cheese, how ever much or little is up to you (I just put enough to cover the mixture).
6) Top with biscuits (once again, I ended up using 3 large Homestyle biscuits, cut in half)
7) Cook for 30-35 minutes or until tops of biscuits are browned and mixture is bubbly.


*Eat me!*

Tuesday, October 2, 2012

Citrus Salmon with Mango Salsa

I don't post many healthy recipes but really, that's my favorite way to cook. I know that's hard to believe with all the cheesy savory goodness that usually makes it's appearance on my blog. This salmon is packed with flavor and is absolutely DE-LISH!

Citrus Salmon with Mango Salsa
(Adapted from TasteSpotting & Elana's Pantry)

For the salsa:
1 avocado, cubed
1 mango, cubed
2 tablespoons minced red onions
1 tablespoon minced fresh cilantro
1 tablespoon fresh lime juice
1/2 teaspoon minced jalapeno peppers (or more if you like a little more of kick)
Several twists sea salt

For the salmon:
1 lb salmon, cut into 4 fillets
2 tablespoons extra virgin olive oil
2 limes, sliced in half
1 teaspoon sea salt
1 teaspoon seasoning of your choice (chipotle, Old Bay, etc)

1) Preheat oven to 500 degrees.
2) Combine the avocado, mango, onions, cilantro, lime, and jalapenos in a large bowl; lightly crush with fork to release juices. Cover with Saran ran and place in fridge until you need it.
3) Rinse salmon, pat dry and place on a metal baking sheet; rub each fillet with olive oil.
4) Squeeze the juice from one-half lime onto each fillet
5) Sprinkle fillets with salt and seasoning, then place a half lime on top of each fillet.
6) Turn down oven temperature to 275 degrees; place salmon in oven and cook for 8-12 minutes, depending on how well done you like your fish

White Chicken Enchiladas

So, I have a confession...totally used canned chicken for this. Feel free to be a non-lazy person and use 3 or 4 shredded boneless skinless chicken breasts. If you want to join my lazy person club, make sure to drain and rinse the canned chicken or it'll taste salty.

White Chicken Enchiladas
(adapted from Let's Dish)

8 flour tortillas, taco sized
2 cups grated Monterrey Jack cheese
2 cups chicken, cooked and shredded (or 1 big and 1 small canned)
3 Tablespoons butter
3 Tablespoons flour
2 cups chicken broth
1 cup reduced fat sour cream
1 small can diced green chilies
cilantro (optional), for garnish

1) Preheat oven to 425 degrees.
2) Combine chicken and 1 cup of the grated cheese.
3) Fill tortillas with chicken and cheese mixture, evenly.
4) Roll up the tortillas and place them seam side down in greased casserole dish.
5) In a large sauce pan, melt butter; add flour and stir until thick (about 1 minute).
6) Add chicken broth; whisk until smooth; cook over medium heat until thick and bubbly.
7) Stir in sour cream and diced green chilies.
8) Pour sauce evenly over the tortillas.
9) Sprinkle with the remaining cheese.
10) Bake for 20-25 minutes or until bubbly.
11) Top with cilantro for garnish.

Chicken & Rice

I adapted this recipe from one I got from my mother-in-law. It was the first thing she cooked for us when I started dating Mr. Spouse Man. The cheese sauce didn't come out exactly how I wanted it to the first time I made this, but now, I make it so often it's second nature. Practice makes perfect, y'all.

Chicken & Rice

 3-4 boneless skinless chicken breasts
2 Tablespoons Extra virgin olive oil
Cajun seasoning (I use Slap Yo Mama and won't use anything else because it's the BEST!!)
1 cup shredded cheddar cheese (plus more to sprinkle on top)
1 Tablespoon flour
2 Tablespoons lemon juice
1 pkg Uncle Ben's Long Grain and Wild Rice
2 Tablespoons butter
1 cup milk

*This is how I set out my ingredients to make the cheese sauce; it helps me not get frazzled and makes it easier to keep it from curdleing*

This is how the cheese sauce should look, silky smooth!

1) Cube chicken and cook over the stove in EVOO and cajun seasoning; set aside.
2) Prepare rice as directed on package.
3) Spoon rice into greased casserole dish; add chicken.
4) Melt butter on low heat. Gradually whisk flour into melted butter. Add milk. Whisk over low heat until thick.
5) Gradually, and I mean GRADUALLY, add cheese and lemon juice. Whisk constantly until smooth and cheese is completely melted. Keep stove on low (medium-low at the highest); don't get impatient, y'all!
6) Pour sauce over rice and chicken; mix well.
7) Bake covered at 350 degrees for 30-35 minutes or until bubbly.