Crocky Junk Chicken

Mom used to cook things with "junk" ingredients and she was quite restrictive in who got to know the ingredients - but those recipes were so tasty! So, don't freak out that there's a whole bag of Doritos chips in this, ok? 'Cuz it's really yummy. Really.

3 lbs boneless, skinless chicken breasts
1 28 oz can enchilada sauce
1 15 oz can black beans, drained and rinsed
1 15 oz can whole kernel corn, drained

1 whole onion, chopped and sauted
2 bell peppers, chopped and sauted with onions
8 oz shredded Mexican blend cheese
1 cup sour cream (more for serving)
1 11 oz bag Nacho Cheese Doritos crushed

1 small can sliced olives
1 small can diced green chilies (I prefer Hatch)
1 chipotle pepper with some adobo sauce from the can
1 small can of diced tomatoes with chilies, drained

I cook the chicken briefly in salted boiling water, just to get things moving along and to have warm food going into a warm pot. I give it a rough chop, put it in the crock pot, cover the chicken with the enchilada sauce and walk away for 5 hours.

Fork-shred the chicken while still in the pot with the sauce. Add beans, corn, cheese, onions, peppers, sour cream, crushed Doritos, olives, green chilies, chipotle, and diced tomatoes. Stir well and check for seasoning. You may need some salt, you might want some taco seasoning.

Note: Some recipes reserve some cheese and chips for the top at this point. I did that once and didn't care for the texture it created. It was hard to cut through the top because the cheese and chips created a tight layer. I just mix mine all in. Your choice.

Continue cooking according to your needs. If you have time, let it go another hour or two on low. If you're ready to dive in, crank the pot to high and give it a half-hour.

Serve with cilantro sour cream (just add chopped fresh cilantro to the cream), chopped tomatoes, extra cheese, salsa, guacamole, and any other condiments you like.

This really develops deeper flavors on the next day, so look forwards to leftovers!

More Chicken for Lickin'

This recipe has been specifically requested by my dad a couple times now. While I like it, it's nice to have his stamp of approval too!

Chicken Lickin'

Preheat your oven to 375*F.

Oil/butter a casserole dish, or line it with foil.

4 chicken breasts, thawed, rinsed and patted dry
2 Tbsp cornstarch
2 Tbsp butter, melted
1/2 cup Miracle Whip or mayonnaise
1/4 cup Parmesan cheese (grated)
1 Tbsp Tandoori seasoning
1/2 tsp onion powder
1 cup cereal (I used gluten-free Honey Corn Chex) crushed

Sprinkle cornstarch over the breasts, and spread evenly. You simply want a light coat so the salad dressing mix will stick to the breast.

Combine Miracle Whip (or mayo) with Parmesan cheese, onion powder, and your pick of a curry seasoning (Tandoori for me). Slather over the chicken breasts - you want a fairly thick coating. Top with the crushed cereal (again, you can use your favorite!), and drizzle with the melted butter.

Bake uncovered for 45 minutes. The juices should run clear, and the fattest part of the meat register 165*F on a thermometer. Let it set for a few minutes while you prepare a side dish. Enjoy!

Finger Lickin' Chicken

Finger Lickin' Chicken

Make three trays for your chicken layers.

Pan 1
3/4 cup cornstarch more or less

Pan 2
1-2 eggs slightly scrambled - add Sriracha if you like a little heat

Pan 3
1 cup Bisquick Gluten-Free baking mix
2 tsp salt
2 tsp paprika, poultry seasoning or tandoori - use your favorite

1 1/2 pounds raw chicken tenderloins, washed and dried

Heat a shallow frying pan to medium with about a half inch of oil. Flick some baking mix into the oil. If it starts to fry immediately, it's ready. If it sinks to the bottom, it needs more heat.

Dip the tenders in cornstarch (I do 2-3 at a time because I don't want to crowd my pan), roll in the egg mixture, then dredge in the baking mix. Dip back in the egg and dredge again in the baking mix. Place gently into the oil and fry about 3 minutes on each side, or until golden. Drain on paper towels, salting them to taste while still hot. You may want to have a warmed plate in the oven if you will be doing a lot of these.

These measurements are very rough - depending on the size and quantity of your chicken, you may need more or less of these ingredients, or an adjustment to cooking time if you're doing whole breasts, etc.

Chicken in Mushroom Sauce

This meal came about because we didn't have a lot of components on hand, it was late so we needed something fast, and I didn't feel up to a lot of chopping or manipulating of ingredients. It turned out so well that I know I will be making this again!

Chicken in Mushroom Sauce

2 Tbsp butter
1 shallot, chopped
1 cup brown rice
2 cups water (or broth)
1 tsp salt

Heat a sauce pan, melt the butter, saute the shallots briefly. Add the rice, stir to coat and toast, then add the salt and water. Bring to boil, reduce to simmer and cover, cooking until the rice is tender.

Meanwhile...

4 Tbsp butter
1 red onion, chopped
2 cups sliced mushrooms (baby bellas)
2 chicken breasts, chunked
Aleppo pepper flakes, to taste
salt, pepper, to taste
2 Tbsp cornstarch
1 generous cup of milk (I use fat free)

Melt the butter in a large skillet and saute the onion. Add the mushrooms and chicken, cooking the chicken through. Add salt, pepper and Aleppo flakes - simmer a few minutes. Mix the cornstarch into the cold milk, then add to the pan. Bring to a boil to allow the cornstarch to thicken, then cook until the sauce takes the flavor of the mushrooms. Check and re-season if necessary. Serve over rice.

There are so many ways to take this dish. I want to try adding peas, poblano peppers, use wild rice, the list is never-ending!

Winner Winner Chicken Dinner!

Pot Pie that is... smooth gold... Come listen to a story 'bout a bird named Ned, poor old rooster barely kept his family fed...

Ok - that isn't working and I'm feeling a little foolish! Here's my recipe for the week. Seriously filling, seriously tasty, ridiculously easy. Want to make it easier? Use frozen mixed vegetables instead of cooking your potatoes, carrots, onions and celery; and a rotisserie chicken from the deli section of your grocery store. I've even used canned chicken, and it's still yummy!

Ned's Pot Pie
Preheat oven to 350 degrees F.

1 lb. of your favorite chicken cuts
3 medium potatoes, peeled and cubed
3 medium carrots, peeled and cubed

Place these three ingredients in a pot of salted, boiling water deep enough to cover. Boil gently for 10 minutes. Remove meat, potatoes and carrots. Let the meat cool until you can shred it. Discard bones and skin, if any.

2 Tbsp EVOO (Extra virgin olive oil)
1 medium onion, chopped
2 cloves of garlic, minced
2 stalks celery, chopped

Heat the oil to medium high in a small skillet. Add onions, celery and garlic. Allow the onions to slightly caramelize and turn translucent. Move to a medium mixing bowl.

1 can cream of chicken soup
1/2 cup sour cream or yogurt (plain) - optional
1 can evaporated milk, or 1 cup milk
1 Tbsp poultry seasoning
Salt and pepper to taste

Add these four ingredients to the mixing bowl along with the shredded chicken, potatoes and carrots. Stir to combine.

1 two-crust premade pie crust

Sprinkle a deep baking dish lightly with flour. Lay one premade pie crust in the bottom of the dish, adjusting the crust as needed. Pour the contents of the mixing bowl into the baking dish, and top with the second crust. Pinch the crusts together around the edges, make several small slits in the top crust for steam to escape. Brush the top with melted butter, and bake at 350 degrees F for 45 minutes to an hour (the crust should be brown and everything bubbly). Let set for 10 minutes. Serve with shredded cheddar or extra sour cream.