1. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine.
2. Warm up in medium sized skillet. Once warmed up add your chicken and vegetables.
So yummyand easy!
Note: I roast broccoli, chopped onion, and carrots in the oven with olive oil, salt, and pepper.
I cook the chopped chicken on the skillet, seasoning with just a little bit of salt and pepper.
Then I add all of the meat and veggies to the sauce and serve with white rice.
1. In a large pot, heat 1–2 tsp oil on medium. Add chopped onion, sauté 2 minutes until soft. Add minced garlic and cook 30 seconds. Add diced tomatoes and cook 2–3 minutes until they begin to soften and release juice. Then blend in blender with some water.
2. Pour the mixture into the pot. Add the chicken drumsticks on top of the sautéed mixture. Add bay leaves + 1/2 of cilantro bunch. Pour in 10–12 cups of water. Stir in salt and bouillon. Bring to a boil → then reduce to medium-low and simmer for 45 minutes with lid partially on.
3. Add:
potatoes carrots corn
Simmer 15 minutes until potatoes are almost tender.
4. Add:
zucchini
Simmer 10 more minutes.
Taste broth → adjust salt and add 1 tablespoon of vegetable oil. (You can also add chili powder, dried herbslike oregano)
Serve with:
Lime wedges, Fresh cilantro, Avocado, Corn tortillas Salsa or jalapeños.
Egg wash (one egg white with a splash of milk mixed)
Steps:
Remove pie crust from package and allow to sit out for 15 mins.
Meanwhile, in a large skillet sauté your frozen veggies with butter or olive oil for ten minutes or until soft.
Add the cream of chicken, milk, a few dashes of pepper, and shredded chicken to the veggies. Mix until warm, doesn’t need to be super hot this will be going into the pie and into the oven.
Lay one pie crust in the bottom of a glass or ceramic large pie dish. Then place the filling from the skillet. Next place the second pie crust on top of the filling.
Use a fork to seal the edges, and create 4 slits in the middle (like an X that doesn’t connect in the middle) .
Brush egg wash over the entire pie and bake at 400 for 25 to 30 mins or until golden brown. If the edges are becoming brown too quickly place foil over the pie.
This is an easy shredded chicken recipe that you can use to make chicken pot pie, chicken enchiladas, chicken Alfredo, chicken tacos, chicken salad, etc!
Make this shredded chicken and let it serve you for the rest of the week with your chicken dinners!
What You Need:
3-4 Pounds of boneless chicken thighs
1 large onion
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon paprika
1 can of chicken broth
cooking spray or unsalted butter (plus 1/4 of a stick for the crock pot)
Steps:
1. Spray the bottom and sides of your crock pot with cooking spray or you can substitute with butter.
2. Slice your onion into round circle slices.
3. Lay your chicken thighs on top of the onions, fatty sides up.
4. Drizzle olive oil over the top of the chicken.
5. Sprinkle garlic powder, onion powder, black pepper, salt and paprika over chicken. Give it a quick rub to ensure that the spices are distributed evenly (optional).
6. Add the chicken broth and the butter to the crock pot.
7. Close and cook the chicken in your crock pot on LOW for 6 hours or on HIGH for four hours.
When you need a delicious quick dinner this is a great go-to! Now, I am not going to get specific with measurements of ingredients. Chop as much as you want, use as much as you want, just enjoy it!
What You Need:
Tostadas (Guerrero)
2 premade bags of beans (La Sierra Refried Beans)
Chopped up lettuce
Chopped up fresh cilantro
Chopped up fresh roma tomatoes
Queso fresco crumbled (Ranchero)
A couple of Avocados sliced up
A yummy salsa (your favorite)
Rotisserie chicken shredded
Lime sliced and ready for a good squeeze
How To Layer Your Tostada
1. Start with your tostada, then spread your refried beans. It works like glue.
2. Next add your shredded chicken or beef.
3. Then add your lettuce, tomato, cilantro, and cheese.
4. Top your tostada with an avocado slice and drizzle your favorite salsa. Squeeze lime juice all over and ENJOY!
This is the perfect lunch or dinner when you need something quick and super easy!
When the husband approves, it’s a win and worth sharing.
Although, I can’t really take full credit for this. I was inspired by this salad I get every so often at this restaurant in town. Unfortunately I don’t get to eat out often and enjoy it as much as I’d love to because I have 3 little ones that take up a lot of time and energy!
Sometimes you have to improvise when you can’t get your hands on the real deal. But sometimes you come up with something even better! And easier!
Honestly, it’s just buying stuff at the grocery store and combing it all to get this delicious salad full of flavor.
I’m sharing with you all this easy recipe you can make at home that everyone will love.
You won’t feel guilty after eating, perfect for enjoying outside in some nice weather, and pairs well with sangria or your favorite mock-tail.
Enjoy!
Ultimate Rotisserie Chicken Caesar Salad
Serves 4-6 people
(Takes less then 30 mins to prepare)
What you need:
One rotisserie chicken
1 box of suddenly pasta – Caesar flavor
1/2 can of black olives chopped finely (optional)
1/2-3/4 can of pinto beans
1 family size bag of Caesar salad kit
1/2 to 3/4 cup of Parmesan cheese
1 large ripe avocado diced
1-2 handfuls of grape tomatoes sliced in halves
(What to look for)
Steps:
Prepare pasta as it says on the box (including the seasoning mix) set aside in a medium bowl.
Shred your rotisserie chicken, chop your tomatoes, dice your avocado, open the can of beans and set aside.
Prepare the Caesar salad in a bowl.
Add the chopped olives (if doing) , pinto beans, and chopped tomato. Next add the tricolor pasta and the chicken. Mix well. Then add your diced avocado and mix once more.Top with cracked black pepper and enjoy!
This is an easy dinner recipe that’s even better the next day! Perfect meal for enjoying in this summer weather.
Cool crisp lettuce cups served with ground chicken, bell peppers, pineapple, and cashews in a sweet tangy Thai Sauce. Served over rice with sweet chili sauce for drizzling.
What You Need:
1 lb to 1 1/2 lbs of ground chicken
2 bell peppers sliced
3 tablespoons of unsalted butter
3 tablespoons of olive oil
1/4 – 1/2 cup of soy sauce
2-3 tablespoons of Thai Red Curry Paste
3 tablespoons of honey
3/4 cups of cashews
3 teaspoons of minced garlic
3/4 to 1 cup of pineapple
One bunch of cilantro finely chopped (extra for garnish)
1. Start by warming up your skillet on a medium heat. Add the olive oil, then your chicken. Season with salt and pepper and the ginger if using. Once the chicken gets cooking add the 3 tablespoons of butter, the minced garlic, and the 2 tablespoons of red curry paste.
2. Once the chicken is cooked through add your sliced bell peppers, cashews, and pineapple. Cook for 5 minutes. Then add your soy sauce and honey. Cook until everything is evenly distributed. Add cilantro and basil, mix, and cook for another minute. Remove from heat.
3. Serve the chicken and peppers mix over rice with lettuce cups on the side. Garnish with additional cilantro and drizzle over sweet Thai chili.
1 pack of rice noodles (usually a pack is 6.75 oz, but I only add 3/4 of the pack of rice noodles)
6 cups of chicken broth
3 tablespoons of red curry paste or green curry paste (I’ve tried this recipe with both)
1 red bell pepper chopped up
1 tablespoon of grated ginger (optional)
1/2 to 3/4 sweet onion chopped
4 cloves of garlic minced
1 can coconut milk unsweetened (not the fat free either)
3 teaspoons of light brown sugar give or take
1 tablespoon of fish sauce
Salt and pepper for taste
1 tablespoon of chopped cilantro plus more for garnish
A handful of freshly chopped basil (optional but recommend)
Thinly sliced green onion for garnish (optional)
Steps:
1. Cook your chopped chicken on a nonstick skillet on low medium heat for 6 minutes, seasoning with salt and pepper. Set aside.
2. In a large pot drizzle 3 to 4 tablespoons of olive oil. Sauté the onion, bell pepper, and garlic until soft. Stir in the red curry paste and ginger if using for about 1 minute.
3. Add your chicken broth and coconut milk. Add the brown sugar and fish sauce. Seasoning with salt and pepper. Bring to boil, then to a low simmer for 10 minutes to allow the flavors to mix together.
4. Add 3/4 of your packed rice noodles to the pot and 1 tablespoon of chopped cilantro. Allow to cook for 5 minutes. Remove from heat and add your chicken. Mix well.
5. Serve immediately in bowls with fresh lime juice, chopped basil, sliced green onion, cilantro, and ENJOY!
The Wild Gems 