Southwestern Chicken Salad

A simple, filling salad when you need that southwestern kick.

Southwestern Chicken Salad
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy



Southwestern Chicken Salad

1/2 cup chopped cilantro

1/4 cup olive oil

Juice from one fresh lime

1 tablespoon red wine vinegar

1 clove garlic, minced

1/2 teaspoon oregano

Shredded lettuce

Grape tomatoes

Small red bell pepper

1/2 cup black beans

1/2 cup corn

1 diced avocado

Sharp cheddar cheese

Directions

1. MIX together the cilantro, olive oil, lime juice, red wine vinegar, garlic, and oregano.  Set aside for roughly 30 minutes.  (For the Love of Cooking suggests using a blender for the dressing...mixing vigorously worked for us though!)
2. ADD tomatoes, avocado, bell pepper, black beans, corn, and cheese to lettuce.
3. TOP with your the cilantro dressing (cilantro lime vinaigrette).  Enjoy!

*Note - We kept everything separate and added individually.  This worked well for us, and made keeping the dressing for leftovers really easy!

Sorry for the pictures - we just had our cell phones!

In Honor of National Spaghetti Day

It's National Spaghetti Day.  Celebrate in style!

Spaghetti Squash Pesto

Recipe adapted from skinnytaste.com
Photos by Bake Yourself Happy


Spaghetti Squash Pesto

• 1 small spaghetti squash
• 15 large basil leaves
• 1 small clove garlic
• 1/4 cup olive oil
• 3 tablespoons shredded Parmesan cheese

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Directions

1. CUT the spaghetti squash in half and scoop out seeds and fibers.
2. PLACE in microwave safe dish with a little bit of water in the bottom.  Cover with plastic wrap and microwave for 8-10 minutes, until flesh is soft.
3. REMOVE from microwave and carefully scoop out flesh with a fork.  This will give it the spaghetti shape!
4. COMBINE basil, garlic, olive oil, and Parmesan cheese in a food processor.  Blend until smooth.
5. COMBINE pesto and and spaghetti squash.  We also added diced tomato and chicken breasts that marinated in balsamic vinaigrette!

Gimme-gimme-changas...Chimichangas, That Is

Our presentation wasn't the best, but these tasted incredible!

Pan Fried Chicken Chimichangas
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy


Pan Fried Chicken Chimichangas

• 1.5 lbs chicken breasts
• 2 cups chicken broth
• 3 cloves garlic, minced
• 2 tablespoon sweet yellow onion, finely diced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon oregano
• 8 10" tortillas
• 2 cup cheddar cheese
• 2 cup black beans, rinsed and drained
• 3 cup cilantro lime rice
• Green onions, sliced
• Guacamole
• Sour Cream
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Directions

1. COMBINE chicken broth, chicken breasts, garlic, onion, cumin, chili powder, and oregano in a sauce pan.  Boil for roughly 20 minutes, until chicken is done.
2. REMOVE from heat and allow chicken to cool.
3. SHRED chicken using two forks.
4. PLACE tortillas between two damp paper towels and microwave for 30 seconds.  This will help you wrap them in a bit.
5. SCOOP 1/3 cup rice, 1/4 cup black beans, 1/2 cup shredded chicken, and 1/4 cup cheese in the middle of the tortilla.  Spread around tortilla, leaving enough around the edges to wrap.
6. HEAT a skillet on medium heat.  DO NOT add oil or butter to the skillet.
7. WRAP tortilla like a burrito, folding both sides and ends in.
8. PLACE the wrapped tortilla on the skillet, and fry for 4-5 minutes until crispy and brown.
9. USING a spatula, flip tortilla over and fry the other side for 4-5 minutes.
10. TOP with guacamole, sour cream, tomatoes, and green onions.  Enjoy!

Chicken Wraps - With a Bite (In a Bite)

We made these in spinach wraps - perfect for the neighborhood Christmas "Tree Toasting".

Southwestern Chicken Wraps
Recipe adapted from Homemade by Holman
Photos by Bake Yourself Happy


Southwestern Chicken Wraps

1.5 lbs boneless, skinless chicken breasts

1 can fire roasted tomatoes

12 oz cream cheese, softened

1 cup monterey jack cheese

3 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon garlic salt

1/4 cup cilantro, chopped

6 scallions, chopped

8-10 large spinach tortillas

*NOTE - after trying these, we decided they would be really (REALLY) good with black beans and corn, too.  If you try it - leave us a comment and let us know how it worked!

Directions

1. SEASON the chicken with salt, half of the cumin, and 1 teaspoon of the chili powder.
2. PLACE chicken on a skillet with 1 cup of water.  Cook on medium high until cooked through.  Set aside, allow to cool.
3. COMBINE cream cheese, drained tomatoes, cheese, remaining chili powder, cumin, cayenne pepper, garlic salt, cilantro, and scallions.  Stir until well blended.
4. DICE chicken and add to cream cheese mixture.  Stir until well blended.
5. LAY out tortillas and spread mixture, slightly off center (so it's easier to roll).
6. ROLL up tortillas tightly, but do not fold in the ends.
7. CUT the tortillas in to small (1") pieces, and enjoy!

"Stuff Yourself" Shells

You don't want to make a call from these "shell-phones"!

Chicken and Spinach Stuffed Shells
Recipe adapted from For the Love of Cooking
Photos by Bake Yourself Happy


Chicken and Spinach Stuffed Shells

• 18 jumbo pasta shells
• 2 tablespoons olive oil
• 1 lb ground chicken (turkey or beef would work too)
• 2 cloves garlic, minced
• 15 oz ricotta cheese
• 1 egg
• 2/3 cup mozzarella cheese, shredded
• 2/3 cup parmesan cheese, shredded
• 1 cup spinach, chopped
• 5-6 basil leaves, chopped
• 3 cups of your favorite pasta sauce
• dash of salt, pepper
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Directions

1. BOIL jumbo shells, roughly 15 minutes.
2. ADD olive oil to skillet and heat over medium.  When warm, crumble and brown ground chicken.
3. STIR in minced garlic, drain fat and grease from chicken.
4. PREHEAT oven to 375 degrees Fahrenheit.
5. COMBINE the ricotta, mozzarella, parmesan, egg, spinach, basil, salt, and pepper in a large bowl. 
6. ADD chicken to mixture.
7. POUR 1 1/2 cups pasta sauce in a 9"x13" baking dish that has been sprayed with cooking spray. 
8. STUFF each shell with the chicken and cheese mixture, then place in the baking dish.  Cover with the remaining pasta sauce.
9. SPRINKLE with additional mozzarella and parmesan cheese.
10. TOP with tin foil and bake for 35 minutes.