Avocado Cream and Chicken Suiza Enchiladas

After a few weeks of using our family go-to recipes and a few jolly Christmas meals, I thought it was time to try a new recipe, and oh we scored big!

I'm not that big of an enchilada fan, but looking through pinterest, I came across this recipe and thought it deserved a try. It really is as good as it looks, and I thought I'd share it with you.

Eat up, and enjoy!

AVOCADO CREAM AND CHICKEN SUIZA ENCHILADAS

ADAPTED FROM: FOODIE CRUSH

MAKES ABOUT 10 ENCHILADAS;   PREP-TIME: 10-15 minutes;   TOTAL TIME: 40-45 minutes
---------------------------------------------------------------
INGREDIENTS:

• 4 cups cooked and skinned shredded chicken meat (about 1 store-bought rotisserie chicken)
• 1/3 cup La Victoria green taco sauce
• 1/2 medium white onion, diced
• 2 cups heavy whipping cream
• 1 cup chicken broth 
• 2 avocados (I used three small/medium-sized ones)
• 1 cup fresh cilantro, stems and leaves
• 1 teaspoon cumin
• 1 teaspoon garlic salt
• 1 teaspoon kosher salt, divided
• Juice of one lime
• 2 1/2 - 3 cups of shredded Mexican blend cheese
• 8-10 7" - 8" flour tortillas
• 1/4 cup chopped green onions
• Chopped or Sliced (however you'd prefer) Tomatoes/Avocados, for garnish

------------------------------------------------------

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. To prepare the sauce:  Mix whipping cream, chicken broth, 2 avocados, cilantro leaves and stems, cumin, garlic salt, lime juice and 1/2 teaspoon of kosher salt in a blender and mix well to combine.  Season with more salt if needed. 

3. In a large bowl, mix together chicken, taco sauce, onion. Add half of the avocado cream and stir to mix well.  Add more salt if needed (this will depend on how salty your rotisserie chicken is.)

4. Prepare a 9" x 12" baking dish by giving it a light coat of cooking spray and 1/4 cup of avocado cream spread evenly on bottom of baking dish. 

5. To assemble enchiladas:  Place about 1/3 cup chicken mixture along bottom third of tortilla and top with 1/4 cup of shredded cheese.  Carefully roll tortilla and place it seam side down in baking dish.  Repeat placing tortillas side by side until you've run out of space.  Pour avocado cream evenly over the tortillas and spread 1 cup cheese on top.

6. Cover with foil and bake 20 minutes, remove foil and bake for another 10 minutes or until enchiladas are cooked through and cheese is lightly browned. 

7. Garnish with chopped green onion, cheese, avocado, cilantro leaves and fresh tomatoes.

Chicken Florentine Casserole

Anything "florentine" is always fun at the Florence home. This is a new winner at our table and a great thing about this recipe is you can make it in advance!

Once you have everything in order, this casserole comes together in a snap. If you're pressed for time, you can use store-bought cooked chicken, pre-shredded cheeses, and defrosted chopped spinach.

CHICKEN FLORENTINE CASSEROLE

ADAPTED FROM: CHIPS THAT PASS IN THE NIGHT

SERVES: 6-8;   PREP-TIME: 35 minutes;   TOTAL TIME: 50-60 minutes
---------------------------------------------------------------
INGREDIENTS:

• 1.5 lbs boneless, skinless chicken breasts, trimmed
• 4 cups chicken broth
• 1 lb small pasta (I used ritoni)
• 1 Tablespoon Salt
• 2 1/2 Tablespoons of olive oil 
• 1 cup yellow onion, finely chopped
• 1 clove of garlic, minced
• 6 oz baby spinach, chopped
• 1 1/2 package of cream cheese (12 ounces total)
• 1 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese
• About 2 roma tomatoes, chopped
• 1 1/2 cups of shredded mozzarella cheese

------------------------------------------------------

DIRECTIONS:

1. Place chicken broth and chicken pieces into a medium/large saucepan (liquid should cover the chicken).  Bring to a boil over high heat.  Reduce to a low simmer and cover.  Poach until chicken is cooked through (a leave-in digital thermometer is helpful). 

2. Transfer chicken to a plate and cool completely.  Once cooled, chop the chicken into small pieces. Cover and chill until ready to use. 

3. If cooking right away, preheat oven to 350 degrees F.

4. Heat 1 Tablespoon of the olive oil in a stock pot set over medium-high heat.  Once hot, add the onions.  Cook until the onions are tender. 

5. Reduce to a low heat and add garlic to the pot for about 1 minute. Add the spinach to the pot and return to medium heat.  Cook until the spinach leaves have wilted (about 1 minute longer). Transfer mixture into a separate bowl.

6. While you prepare the sauce, cook the pasta according to manufacturer directions, adding 1 tablespoon of salt and olive oil to the cooking water. Drain and set aside. 

7. Combine cream cheese and heavy cream in the pot.  Set over medium-low heat.  Whisk until the mixture is smooth and heated through.  Stir in the salt, pepper, 1/4 cup parmesan and tomatoes. 

8. Add the drained pasta to the pot with the cream mixture.  Toss to coat.  Stir in the spinach mixture and the chicken.

9.  Pour the mixture into a 9" x 13" baking dish.  Top with the mozzarella and then the remaining 1/4 cup parmesan.

10.  Bake until the mixture is hot and bubbly.  Turn off the oven and turn on the broiler.  Broil the casserole until the top is spotty brown.  Let cool for 5-10 minutes, then serve!

*To make ahead, prepare through step 9.  Let mixture cool, then cover and chill until ready to cook! Chilling will add an additional 15 minutes or so to the cook time.

Stuffed Bell Peppers

This is my favorite recipe of all time! No, it's not a dump everything in a crock pot and only spend 20 minutes on dinner, but the steps are pretty simple and the results are real tasty!

Also, the recipe is really small, and because this is my favorite recipe, I always triple, if not quadruple it. I love left overs :)

STUFFED BELL PEPPERS

SERVES:  2;   PREP-TIME: 5-10 minutes;   TOTAL TIME: 45-60 minutes
---------------------------------------------------------------
INGREDIENTS:

• 2 Large Bell Peppers
• 1/4 pound ground beef
• 1/3 cup chopped onion
• 1 7 1/2 (ounce) can tomatoes, diced
• 1/3 cupe long grain white rice
• 1 Tablespoon worcestershire sauce
• 1/2 teaspoon dried basil
• 1/2 cup of shredded cheddar cheese

------------------------------------------------------

DIRECTIONS:

1. Halve peppers length-wise, remove seeds and stem.  Immerse them in boiling water and cook for 3 minutes.  Invert on paper towels, drain well, and sprinkle insides with salt.

2. In skillet, cook beef and onion until meat is browned and onion is tender.  Drain fat.

3. Stir in undrained tomatoes, worcestershire sauce, basil, 1/2 cup of water, and rice. Salt and Pepper to taste. Bring to boiling, then reduce heat. Cover and simmer for 15-18 minutes or until rice is tender.

4. Stir in 1/4 cup of cheese. Fill peppers with meat mixture and place in a baking dish.

5. Bake in a 375 degrees oven for about 15 minutes, or until heated through.  Sprinkle with remaining cheese.  Let stand for 1-2 minutes then serve and enjoy!

Chicken & Vegetable Stir Fry

My mom shared this recipe with me, and it's been adapted from a few variations already. Not all veggies are mandatory to make this dish great, and I would highly recommend throwing in what you like best or whatever sounds good to you!

A wok is optional when making this dish. I don't have one, and the recipe is still a 2013 family favorite!

CHICKEN & VEGETABLE STIR FRY

MAKES ABOUT 4-6 SERVINGS;   PREP-TIME: 20-25 mins;   TOTAL TIME: 1 hour
----------------------------------------------------
INGREDIENTS:

• 1 Tablespoon Vegetable Oil
• 1 Teaspoon Fresh Ginger (I use the fresh ginger paste you find in the produce section, and you can add more if desired)
• 2 boneless, skinless chicken breasts, sliced into bite-sized pieces
• 2 small-medium heads of broccoli, chopped
• 1 small package of mushrooms, sliced
• 1 baby bok choy, chopped
• About 4-5 medium carrots, cut into strips
• 1 white or yellow onion, chopped
• About 4 green onions, diced
• About a handful of snow pea pods
• 1/4 cup of Soy Sauce
• 1 Tablespoon of sugar
• 1 Tablespoon of White Rice Vinegar
• 1 Teaspoon of Sesame Oil
• 1 Teaspoon of Szechuan Sauce (optional)
• 1-2 Teaspoons of Peanut Sauce (optional)
• Salt & Pepper to taste

------------------------------------------------------

DIRECTIONS:

1. Prepare all veggies and meats, so they're chopped and ready to go. One of my least favorite things when cooking is juggling so many things at once, so it helps when everything is organized. :)

2. In your wok/deep frying pan, saute chicken in vegetable oil, ginger, and garlic. Cook until chicken is cooked through.

3. Add soy sauce, sugar, white rice vinegar, and sesame oil. Immediately add broccoli, carrots, bok choy, and snow pea pods. Stir together, coating everything in the sauce and cover for 2-3 minutes, steaming the veggies a little bit.  

4. Uncover, and add mushrooms, onions, and specialty sauces. Stir together and cover once more for another 10 minutes or so. Once I see that all veggies are cooked through and tender, I uncover the pan let some of the extra juices simmer off for about 5 minutes.

5. Serve over white rice and enjoy!

Slow Cooker Cilantro Lime Chicken

Sorry it's taken so long to finally post this recipe! I served this as one of the meat selections for the taco bar at my son's 2nd birthday gathering, and a few have asked for it.  It's fantastic and super easy to put together!

Plus, it's always fun to serve something different when you're planning to make tacos or burritos.  Beef can get boring, right?

Anyway, here you go:

SLOW COOKER CILANTRO LIME CHICKEN
SOURCE: ALL RECIPES

MAKES ABOUT 6 SERVINGS;   PREP-TIME: 10 mins;   TOTAL TIME: 4 hours 10 mins
----------------------------------------------------
INGREDIENTS:

• 1 (16 ounce) jar of salsa
• 1 (1.25) package of dry taco seasoning mix
• 1 lime, juiced
• 3 Tablespoons of fresh cilantro, chopped
• 1/2 white onion, chopped
• 1 Tablespoon of garlic, minced
• 3 pounds of boneless, skinless chicken breast halves

------------------------------------------------------

DIRECTIONS:

1. Place the salsa, taco seasoning, lime juice, cilantro, onion, and garlic in a slow cooker, and stir to combine. 

2. Add the chicken breasts, and stir to coat with the salsa mixture.

3. Cover the crock pot, set to high, and cook until the chicken is very tender, about 4 hours. If desired, set cooker to low and cook 6 to 8 hours.

4. Shred chicken with forks, then serve and enjoy!

Bacon Wrapped Chicken Shish Kabobs

I found this recipe about a month ago and had been dying to try it out, especially since I've been a little grill-crazy now that the weather is heating things up.

I LOVE it! It's definitely a new family favorite. 

BACON WRAPPED CHICKEN SHISH KABOBS
ADAPTED FROM: ALL RECIPES

MAKES ABOUT 20 SKEWERS;   PREP-TIME: 1 hour 15-20 mins;   TOTAL TIME: 2 hours
----------------------------------------------------
INGREDIENTS:

• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar
• 4 Tbsp. Honey
• 4 Tbsp. Canola Oil
• 10 - 15 Large Mushrooms, Cut in Half
• 4 green onions, chopped
• 4-5 boneless, skinless chicken breasts, cut into chunks
• About 3/4 lbs of sliced bacon strips, cut in half
• 2 (8 ounce) cans of pineapple chunks, drained
• 3 - 4 Green Bell Peppers, cut into chunks
• 1 Red Onion, cut into chunks

------------------------------------------------------

DIRECTIONS:

1. In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover and marinate in the refrigerator for at least 1 hour. 

2. Pre-heat grill for med-high heat

3. Wrap chicken chunks with bacon, and thread onto skewers so the bacon is secured. Alternate mushrooms, pineapple, bell peppers, and onions as desired. 

4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 20-25 minutes, brushing occasionally with the remaining marinade mixture, until bacon is crisp and chicken juices run clear. 

Meatball Nirvana

I promised I'd post the recipe to the meatballs that I brought to our ward's linger-longer. It was a hit!
I also had to make a bunch for me to keep at home because they're just that amazing and they freeze really well too for other meals.

MEATBALL NIRVANA
ADAPTED FROM: ALL RECIPES

MAKES ABOUT 24 MEATBALLS;   PREP-TIME: 20 mins;   TOTAL TIME: 40 mins
----------------------------------------------------
INGREDIENTS:

• 1 lb extra lean ground beef
• 1/2 teaspoon salt
• 1 small onion; diced
• 1 small garlic clove; minced
• 1 1/2 tsp. Italian Seasoning
• 3/4 tsp. dried Oregano
• 3/4 tsp. crushed red pepper flakes
• 1 dash of hot pepper sauce (such as Frank's Red Hot), or to taste.
• 1 1/2 tsp. Worcestershire Sauce
• 1 egg
• 1/3 cup ricotta cheese
• 1/2 cup shredded parmesan cheese
• 1/2 cup seasoned bread crumbs

------------------------------------------------------

DIRECTIONS:

1. Preheat an oven to 400 degrees F.

2. Place the beef into a mixing bowl, and season with salt, onion, garlic, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add egg, ricotta cheese, parmesan cheese, and 1/2 cup bread crumbs. Mix until evenly blended, then form into 1-inch meatballs, and place onto foil-lined baking sheet. You also may want to spray the sheet with non-stick spray to help with sticking.

3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

This seriously is a great recipe! I always have to at least double it when I make it so I have enough left overs ;)

Balsamic & Garlic Chicken with Mushrooms

Why hello there!
I haven't posted a recipe in a while because I got a new "Our Best Bites" cook book for Christmas.
No matter how much I have just absolutely LOVE each recipe I've tried so far, I'd hate to share something that I bought - it just wouldn't feel right. They sell this amazing cook book on Amazon though and it's a great buy - you wouldn't regret it!

Last night I tried a new recipe - I typed into the search engine: garlic mushroom chicken and this is what I clicked on:

BALSAMIC & GARLIC CHICKEN WITH MUSHROOMS 
ADAPTED FROM: ALLRECIPES.COM

SERVES: 4;   PREP-TIME: 10 mins;   TOTAL TIME: 35 mins
----------------------------------------------------
INGREDIENTS:

• 4 skinless, boneless chicken breasts; thinned
• salt and pepper to taste
• 1 lb fresh mushrooms; sliced
• 1/2 onion; chopped
• 3 Tbsp of butter
• 6 cloves of garlic
• 1/4 cup balsamic vinegar
• 3/4 cup chicken broth
• 1 bay leaf
• 1/4 tsp dried thyme

------------------------------------------------------

DIRECTIONS:

1. Season the chicken with salt and pepper. Rinse the mushrooms and pat dry. Heat oil in a skillet over medium-high heat and saute the chick until it is nicely browned on one side (about 3 minutes).

2. Add the garlic. Turn the chicken breasts and scatter the chopped onion and mushrooms over them. Continue cooking, shaking the skillet and stirring the onions and mushrooms.  Cook for about 3 minutes, then add the vinegar, broth, bay leaf and thyme. Cover tightly and simmer over medium low heat for 10 minutes, turning occasionally.

3.  Transfer the chicken to a warm serving platter and cover with foil. Set aside. Continue simmering the sauce, uncovered, over medium high heat for about 7 minutes. Swirl in the last tsp. butter and discard the bay leaf. 

4. Pour this mushroom sauce over the chicken and serve.

I hope you enjoy this as much as we did!!