Archives for posts with tag: chicken

Baked Chicken Flautas

Since I deviated quite a bit from the source, I thought I’d try something a little different today and post a recipe to go along with the photo (after the jump).  I saw this recipe on Pinterest the other day and realized it’d be a perfect use for leftover chicken.  One of my favorite easy dinners is to throw some chicken breasts in the crockpot along with a jar of salsa, or a can or rotel or enchilada sauce. Let it cook on low, shred it up and voila! Instant chicken tacos, enchilada filling, or in this case, flauta filling!  If you have plain shredded chicken, like leftover or rotisserie, I would just combine it with 1/2 – 3/4 cup of your favorite salsa and double the cumin in the recipe.

In the last 6 months, I’ve discovered I have some food sensitivities, so I’ve more or less cut dairy and eggs completely out of my diet, and I’m trying to limit my gluten intake as well. This recipe lends itself well to being gluten and dairy free since you can sub vegan (Tofutti) sour cream for the dairy kind, and it still has a bit of that nice creamy texture. I generally won’t cook two separate meals each night, but in this case, it was easy enough to divide the filling into two batches and use real dairy for the hubby and kiddo.  You could also substitute Daiya shreds for the cheese, but I personally don’t care for them, so I’ve learned to live without cheese in my life.

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Greek chicken pita with homemade tzitziki, lettuce & grape tomatoes, and a side of falafel (frozen, from Trader Joe’s).

Trying to eat a little bit healthier after a summer of overindulging, so I made a quick marinade of lemon juice, olive oil and herbs and dumped in some chicken breast cut into strips. We grilled it up and ate them on Greek-style pitas, which I prefer over the kind with a pocket, but I’m fairly certain are more fattening. Oh well. The falafel was bought on a whim after trying a sample but in retrospect, I probably should have skipped it. I think I’d better off buying a mix and frying them fresh.

Chicken spaghetti, from Pioneer Woman.
Up until about 5 years ago, I’d never heard of chicken spaghetti.  I’m not sure if it’s a Texas thing or a Southern thing or what, but whatever the case, I’ll take it.  My parents never cooked a lot of “American” food when I was growing up, but the one thing my mom did make was tuna casserole.  I know most people groan at the thought, but it was a big treat for my brother and me, and I think that’s where my weird fondness for casseroles come from.
Fried chicken (thigh), whipped potatoes, and creamed corn from Babe’s Chicken Dinner House.
Babe’s might be one of my all-time favorite places to eat. The fried chicken is probably among the best I’ve ever had, but really, it’s the family-style sides that force me to gorge myself until I can barely stand another bite.  We had to relegate this restaurant to being only for when visitors came from out-of-town, let we eat there too often and get fat(ter).  We broke the rule last night since this was our last hurrah before leaving Texas.
Chicken Katsu & BBQ Chicken from L&L. Yes, again.  The BBQ Chicken is more like a teriyaki than actual barbecue.
We are trying to hit up as many of our favorite places as possible before we leave town.  Even though we’ll be on the West Coast, and therefore technically closer to Hawaii, there aren’t any L&L’s in the Seattle area, so I have to get my fill while I can. I actually got them to give me both the tonkatsu and the curry sauce on the side for the fried chicken.  Ah, heaven.
Troy got the Loco Moco, with two fried eggs.  Also super yummy.  Something about rice and gravy always makes me swoon.  Reminds me of a now-closed diner we used to frequent back when we lived in Chicago that served Korean bbq beef with eggs and rice & gravy.
Chicken enchiladas with green sauce and Spanish rice.
I don’t know why, but it took me about 6 years of living in Texas before I finally attempted to make my own enchiladas.  This is a deceptively easy dish to make.  The chicken was cooked all day in the crockpot with a can of rotel tomatoes, then shredded up and mixed with generous amounts sour cream and cheese. Then I rolled the filling into corn tortillas and topped with sauce (from a can) and shredded cheese and baked till it looked all nice and melt-y.  The rice was also from a mix.  This is a big favorite in our house, and I usually make enough filling to make at least two batches of enchiladas, although we also sometimes use the filling for quesadillas and nachos as well.