Winterwheat

Just some notes to friends

Poblanos Stuffed With Cheddar & Chicken

We have been in a mood lately for Stuffed Peppers since we have 7 Plants 100’s of Peppers from Jalapeno’s, Anaheim, Serrano, Green & Red Bell Peppers and Poblanos!  This dish was amazing to eat and beautiful to look at!  The pictures just did not do it justice.  Poblano Peppers as I have also seen in the stores labeled: Ancho Chili’s (it may be just me but they look the same) have a mild to medium heat and are awesome stuffed.  I just can not say it enough, you just have to try them! I found this recipe at Fine Cooking, read all of the reviews and went to work on making them.

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We topped them off with a Tomatillo Avocado Salsa loaded with our home grown Jalapeno’s.  Unbelievable!  I followed the recipe mostly… I can not help myself from making little changes.  I think they were for the better.

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Pablanos Stuffed with Cheddar and Chicken

4 Pablano Chiles
2 Medium Tomatoes Quartered
1/2 White or Yellow Onion Quartered
2 Cloves Garlic Quartered
1 tsp. Dried Oregano
1 tsp. Ground Cumin
Pinch of Kosher Salt
1 Tbs Olive Oil
2  Cups Shredded Cooked Chicken (I used Chicken Breasts)
1 1/2 Cups Cooked White Rice (Made in Rice Cooker)
2 1/2 Cups Shredded Cheese (I used 1 1/2 cup sharp cheddar and 1 cup pepper jack)
1/4 Cup Chopped Cilantro
1/2 Medium size Lime
Generous pinch of cinnamon

Heat oven to Broil and line baking sheet with foil.  Slice each pepper fro the stem to the tip and place on baking sheet under broiler for 5-8 minutes turning every few minutes to make sure they are blackened on all sides.  Take chilies out and cool until you can handle them. Then take a spoon and scoop out the seeds and core, peel off blackened skin and discard.  Spray Casserole dish with olive oil and place peppers in and wait to stuff!

At this time I tuned on my rice cooker to get the rice going as you start on the filling, you do not want it sitting around getting cold. 

In Food Processor: puree tomatoes, onion, garlic oregano, cumin, cinnamon and 1/2 tsp of salt.  Heat olive oil in large skillet over medium heat.  Add puree and cook until most liquid has evaporated and the mixture looks thick, stir constantly.   Add Chicken and continue to stir to heat thoroughly.  Remove from heat, add rice and 1 cup pepper jack (if using two different kinds) and 1/ of the Cheddar.  Stir to combine, add cilantro and lime juice then season with salt and pepper.  Stuff all four Pablano peppers to heaping (mine were) and then place in oven and bake at 400 for 20 minutes.  Add the last cup of Cheddar cheese on top of Stuffed Chilies and return to oven and place on broil for 2-3 minutes to melt the cheese.

Serve Immediately!!!!!

We served it with a Tomatillo Avocado Salsa LOADED with Jalapeno’s from the garden.  I think I used about 10!  I am Posting that next!  Again I used a recipe found on the internet then…made it to our taste.  Surprisingly it was not that hot considering all the Jalapenos.  The Tomatillo’s and Avavocado seemed to mellow it out.  I cannot wait to serve them to guests!  This was truly outstanding!!

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November 11, 2012 Posted by | Cheese, Chicken, Egg Free, Main Dish, Mexican, recipes, Sauce's & Salsa's, Vegetables | , , , | Leave a comment

Chicken Pot Pie with Large Buttermilk Biscuits

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I have been craving comfort food since the temperatures here in Phoenix have finally dropped! In one day we went from have the AC on in the car to turning on the heater! Crazy!! Here is my all time super easy Chicken Pot Pie Recipe

Chicken Pot Pie

This Recipe is a collection of several and put into oven proof crocks and then baked into individual servings of YUM!   This is how it starts…

Chicken Pot Pie/Dumplings

1 small onion chopped
2-3 stalks celery chopped
2 carrots diced
1-2 red potato’s chopped into medium pieces
Saute in 1 tablespoon of olive oil until medium soft. (they still have some cooking to do)

2 Cups Chopped or Shredded cook Chicken
1 Can Buttermilk Biscuits cut into 1/4’s and dipped into 2 Tablespoons melted Butter (you may only be using 3 or 4 of the Biscuits so reserve the others for baking)

In the meantime prepare 2 cans of Cream of Chicken Soup or
Make this amazing recipe of your own “Cream of Whatever Soup Mix”  Recipe Here

I have made this and it is so easy and very handy to have in the pantry.

Heat to simmer and add sauteed veggies stir together and cook over medium/low heat for 7 minutes,  add the Chicken and pour into individual crocks or oven proof bowls.

Top with Buttered Biscuit pieces  and place bowls on a heavy flat baking pan. Bake at 400 for 10 minutes.  Check oven at about 8 minutes just to be sure not to cook biscuits to long (everything else is cooked).

This will be very hot!!!  Be careful!

March 6, 2012 Posted by | Chicken, Egg Free, recipes, Soups, Vegetables | , , , , | Leave a comment

Garlic Beer Wings with Franks Hot Sauce

These were hands down the best wings we have ever had, and they are baked!  Who doesn’t love garlic, beer marinated anything?

Garlic Beer Wings

Once you get the craving for good spicy wings that just fall off the bone, you go on the internet and research every which way you can make these.  (That is what I do!)  I found in my research,  that beer and garlic are a must in the beginning.   So that is how I started.  I purchased 3 lbs of Chicken Drummets for $4.32 and washed those babies up and put them is a 1 gallon bag, added 1 beer (Stella because that is what we have) and chopped 3 cloves of garlic and added to the chicken and beer.  Seal that up and refrigerate for 24 hours.  I did try this with 4 hours and they were good, but trust me the flavor was awesome at 24 hours!

Now we have had great garlic beer wings at a little local place in Litchfield Park, AZ across the street from the Wig Wam Resort.  This little place is called “Taps“.  We seriously love them!  That is how this started.  I love to replicate great dishes or get as close as I can.

Next, I had to come up with a spice rub.  and here it is.

Garlic Beer Wings Rub

2 Tsp Kosher Salt

1/2 Tsp Celery Salt or Powder

1 Tsp Paprika

1 Tsp Chili Powder

1 Tsp Black Pepper

Mix together and sprinkle on the Wings or Drummets after 24 hours.  Drain the wings first and spray a foil lined baking sheet with oil, then spray the wings with a light coating, sprinkle rub and turn over to get them nice and coated.  Bake at 425 for 30 minutes.  Turn them over and return to oven for 25-30 minutes.  These babies are gonna smell great! 

Meanwhile in a small sauce pan, melt 1/4 cup butter.  Add 3/4 cups Franks Redhot Sauce and stir to mix and heat thoroughly.   When wings come out of the oven, add 1/3 cup beer and stir in.  You want to add this last so you do not cook it all off (preserve the Beer taste). 

Place 4-5 wings at a time in large metal mixing bowl (this works great)  add some wing sauce and start tossing around the bowl to coat. and then start platting the wonderful wings!  That is it!

Marinated and coated with the rub

Tossing in the bowl with the sauce

Time to eat!

Enjoy

January 7, 2012 Posted by | Chicken, Egg Free, Lunch, Main Dish, recipes, Sauce's & Salsa's | , , , , , | 3 Comments

Chicken Salad Wrap with Creamy Italian Dressing & Havarti Cheese

This is a go-to quick and easy lunch I make often.  When I bake Chicken Breasts in my Dijon, Honey, Worcestershire Sauce and White Wine Vinegar Marinade, I ALWAYS throw a few extra in for wraps.

Chicken Salad Wrap

I used about 1/3 of a Baked Chicken Breast, Chopped for this Wrap.

Recipe for Chicken Salad Wrap with Creamy Italian Dressing and Havarti Cheese

1 Spinach Wrap Tortilla (I used Mission)
1/3 Cup chopped cooked chicken breast
2 Tbsp Cream Cheese
2 Green Onions, diced
Lettuce chopped, I used Iceberg you can use any on hand.  I used about 1 cup
2 Slices of Havarti Cheese from the Deli
2 Tbsp Marie’s Creamy Italian Dressing
Start out by laying down a sheet of wax paper and place the Spinach Wrap in top, this will make it so much easier to roll and keep those yummy ingredients inside.  First spread some cream cheese on the tortilla, then add the green onions, cheese, lettuce and chicken.  Top with the dressing, I used a small spatula.   Assemble as shown in the above pictures and roll it up!  I then cut it in half on a diagonal.  Then enjoy!

August 10, 2011 Posted by | Cheese, Chicken, Lunch, recipes, Sandwiches & Wraps | , , , , , , , , , , , | Leave a comment

Barbacue Chicken Pizza on Lavash From Trader Joe’s

This Pizza was so good.  The thin Lavash makes perfect crust!  I love the rectangle shape making so easy to cut into small square servings.

I used Rotisserie Chicken, sliced Red Onion and a large head of Roasted Garlic cloves!  Do not leave out!   Plan ahead.  Then added a Little of each Mozzarella, Fontina and Shredded Parmesan Cheese on a Sheet of Lavash with Barbacue Sauce as the base

Ready for the Oven

Toppings on and ready for the oven

Preheat the oven to 400.  Lay the Sheet of Lavash on the Grill pan of cookie sheet.  Bake for 4 minutes.  Then add your Barbecue sauce and all of your topping and put back into the oven for 6-8 minutes.  (watch closely after 6 minutes).  Then…..Perfect Pizza!!   I loved it.  The Roasted Garlic really sets off the whole thing.  I add the garlic right after the sauce, that way it does not get over-cooked while Pizza is in the oven.

My first Bites!

My first bites!

Enjoy!!

July 31, 2011 Posted by | Cheese, Chicken, Italian, Pizza, recipes | , , , , , | 4 Comments

The Best Thin Crust Pizza comes from Home!

Thin Crust Pizza made super easy with Flour Tortilla’s!  I have this down to a science now after trying different methods and this comes out perfect every time.  I have created 3 different Pizza’s as these are definitely my favorites!  We have not gone out for Pizza since I came up with this method.  This is also a go to meal if you do not have a lot of time to make lunch and I always have the ingredients on hand.

 

Pepperoni and Crushed Pineapple Pizza

Barbecue Chicken and Onion Pizza

  • The Basic’s are:

  • 1 each 6″ to 10″ Flour Tortilla for each Pizza
  • 2 Tb of Pizza Sauce (I use Dellalo Pizza Sauce from Sprouts)  Super Yummy!
  • Fresh Mozzarella Cheese (I go to Costco and buy it, it is near the Meat section)
  • Toppings of your Choice!  Get Creative!!

  • Pepperoni
  • Sausage
  • Shredded Chicken
  • Black Olive
  • Onions
  • Ham
  • Pineapple
  • Green Pepper
  • Mushrooms
  • Mozzarella Cheese
  • Havarti Cheese or Fontina for a twist on taste
  • Crushed Red Peppers
  • Parmesan Cheese for the very top!
  • Barbecue Sauce  instead of Pizza Sauce

First thing you do is Preheat Oven to 400 Degrees and heat a Non-Stick Frying Pan to Medium heat.
Once the Pan is hot (NO Oil Needed) , put in the Tortilla and heat for about 2-3 Minutes on each side, you will see it bubble up and then flip.
Transfer to Cookie sheet or other Non Stick Pan.
Spread the Pizza Sauce, add the Mozzarella Cheese, then your Toppings.  Cook in oven, now this is VERY important for a perfect, crisp crust, Bake for 8 Minutes.  Set the Timer!

 

My Yummy Pizza Sauce

Now Fresh out of the Oven and Perfect Thin Crust EVERY-TIME!

 

Ready to Eat!

This is the Shredded Chicken, Havarti Cheese, Mozzarella Cheese and Sliced Onion Pizza with Barbecue sauce instead of Pizza Sauce.  This was my Favorite!

Chicken Barbecue Pizza ready for the 8 minute Bake time!

I did buy a large Grill pan so I can make 2 at a time.  YUM!  I have also made Pepperoni, Sausage and Mushroom but forgot to take pictures.  It went FAST!

January 25, 2011 Posted by | Chicken, Fun with Friends, Italian, Pork, recipes, Sauce's & Salsa's, Sausage | , , , , , , | Leave a comment

Orange Chicken that is better than take out!! This is now a staple!

I am back!!  I have been watching blogs and working and just learning from the expert cooking blogger’s, as they are amazing!  In that time , I have perfected (in my humble opinion) some new favorites.  Orange Chicken is one of them!   I Usually bake 4 chicken breasts and plan several meals around them.  This time I marinated the chicken breasts in 2 tablespoons of whole mustard, 2 tablespoons of honey a teaspoon of rice wine vinegar and a teasppon of Worcestershire sauce, in a gallon size plastic bag, over-night.   Did I mention yet that I LOVE my rice cooker!  Perfect every time!

I found this recipe first on http://blogchef.net/orange-chicken-recipe/ The sauce is amazing!!!  I follow the sauce recipe to the tee.   I slice up some chicken from my earlier baked chicken stash, and add to the sauce after the sauce is simmering on a very low temp and the rice is cooking in that special rice cooker 🙂   The chicken will warm in the sauce and when  the rice is ready, just scoop some chicken and sauce over your perfectly cooked rice and sprinkle with sliced green onions!!  PERFECT!!  I am very happy!  I have an allergy to  eggs and I say “why does anyone add them?”   This is a keeper!  Enjoy!

Orange Chicken

August 14, 2010 Posted by | Asian, Chicken, Egg Free, recipes, Sauce's & Salsa's | , , | Leave a comment

Chicken, Bacon, Parmesan Ranch Wrap

This Chicken, bacon, lettuce and Parmesan ranch Wrap was delicious!

Chicken, Bacon Wrap

Chicken, Bacon Wrap

This wrap was like eating a Salad topped with chicken and Ranch dressing along crunchy bacon bits!

I have been craving this for the whole week and it has been a crazy one, that I just had to make this the first thing this morning.  I purchased a Rotisserie Chicken but I would have easily cooked up a chicken breast and sliced it up in to strips or chunks.  The best dressing for this is “Marie’s Parmesan Ranch Dressing” found in the Produce section of the Market.  It is full of wonderful flavors and I use it often not only on Salads but in Wraps like this one or as a veggie dip.

Again I used the flavored Mission Brand Tortilla Warps as I did when I made my Turkey Club Wrap https://winterwheat1.wordpress.com/2009/08/30/turkey-bacon-club-wrap/ in and earlier post.

Marie's Dressing

Marie’s Dressing

Chicken, Bacon & Ranch Wrap

1 Spinach Tortilla (I used Mission Brand)
Handful Shredded Rotisserie Chicken

1 Table Spoon diced red bell pepper
1/2 diced medium tomato
I/2 shredded carrot
8 leaves of baby spinach
1/4 cup shredded iceburg lettuce
2-3 table spoons Marie’s Parmesan Ranch Dressing
1 slice cooked crumbled bacon

Layer and roll up tortilla and cut in half and serve

ready to roll

ready to roll

Just cut in half

Just cut in half

Chicken, Bacon with Ranch Dressing Wrap

Chicken, Bacon with Ranch Dressing Wrap

September 12, 2009 Posted by | Chicken, recipes, Sandwiches & Wraps | , , , , , , , , , , , , , | 13 Comments

Turkey Bacon Club Wrap

I have been craving a Club Sandwich for about a week now and I have not given in to my craving because I am trying to cut back on alot of bread.  I picked up some sun dried tomato wraps the other day and decided to give them a try with turkey, bacon and lettuce filling.

Turkey Club Wrap

Turkey Club Wrap

Turkey Club Wrap

1 Sun Dried Tomato Tortilla Wrap
1-2 Tbl Whipped Cream Cheese
1 Tbl Diced Red Bell Pepper (if yu like the added flavor, I do!)
1-2 Tbl of Crumbled Bacon
A couple of shakes of Italian seasoning
5 Slices of Roma Tomato (Thin)
Baby Spinach Leaves
Iceberg or Romaine lettuce leaves
2 Thin Slices of Baby Swiss Cheese
Thinly Sliced Turkey Breast to Cover Filling


Assemble as shown.  I start with a sheet of wax paper to prepare the wrap on and when I have finished with the sliced turkey over the top, roll the wrap as tightly as you can and the roll the whole wrap in the wax paper and fold the ends.  Refrigerate about 30 minutes and the unroll and slice in half.  I sliced mine in about 1 1/2 inch slices to make it easy to eat on the run or just not as messy.  Yum!  I will definitly make this again to take to the office for lunch.

Ready to Assemble

Spread cheese, add peppers, seasoning and sliced tomato's

Add baby spinach and lettuce

More fillings Swiss and Bacon bits

Top with Sliced Turkey

Rolled Wrap

Ready for the fridge for at least 30 min

Sliced into 1 1/2 inch pieces

This was so good that I will make another tonight to grab in the morning for tomorrows lunch!

August 30, 2009 Posted by | Cheese, Chicken, Egg Free, Lunch, Main Dish, Mission Wraps, recipes, Sandwiches & Wraps | , , , , , , , , , , , , , , , , , , | 10 Comments

Stuffed Chicken Breast with Prosciutto, Basil, Garlic & Fontina Cheese

This stuffed chicken breast is one of my favorite dishes!  Prosciutto ham, garlic, basil of of course, fontina cheese.

Stuffed Chicken Beast

Stuffed Chicken Beast Sliced

I am cooking for just myself these days as Razor is still in the on the road with the team.  Albertson’s had boneless, skinless chicken breasts for $1.57 lb this week at the meat counter and they looked great.  I have these handy herbs in  squeeze tube’s (Gourmet Garden I get them fromSafeway) that I love to use on stuffed meats as it makes it quick and easy (fast cleanup!) to put a beautiful and yummy meal together.

Herbs in squeeze tube's

Herbs in squeeze tube's

Stuffed Chicken Breast

1 or 2 large boneless skinless chicken breasts
1 tsp Gourmet Garden Basil or pesto of choice
A small Squeeze of Garlic (Your choice of how much)
2 thin slices of Prosciutto chopped per breast
Thin slices of Fontina Cheese

Brown the chicken breasts in small amount of olive oil (about 2 min per side)

Make long slit in each breast but NOT all the way through. Cut into the opening along the sides to create pocket to stuff remaining ingredients in.    Place chicken breasts in glass dish sprayed with cooking oil or a little oil.  Bake at 350 for 30 minutes the turn heat to Broil for an additional 5 minutes to brown.

Browned and Stuffed

Browned and Stuffed

Sliced Fontina Added

Sliced Fontina Added

Slice and Serve with a Side of Pasta

Slice and Serve with a Side of Pasta

Browning the chicken first keeps  the meat very juicy.  You can stuff them with whatever you have on hand.  Sometimes I use some chopped sun dried tomato’s  with the garlic basil and prosciutto.   You can top with a variety of sauces and one of my favorites is a lemon  butter sauce but I did not take the time tonight.  Just get creative and stuff the chicken with your favorites and you have a wonderful meal!


August 6, 2009 Posted by | Chicken, Italian, recipes | , , , , , | Leave a comment