Mexican Chicken Salad Sandwich

This little baby is from the brain of me. I decided I wanted it, so I invented it. Hopefully you like it too. Any suggestions or modifications are welcome.

1 can of cooked chicken

1/2 Tbsp Taco seasoning

1/2 tsp cumin

1/4 C salsa (from a bottle if you want the right consistancy)

1/4 C cheese

Mix it all together and serve warm or cold on a tortilla.

Chicken for Quesadillas

So I know I have already posted about quesadillas before, but I just figured out a really good recipe to make chicken to go inside of them. I really like it, and I hope you do too. The flavor isn't super strong, but it is still a good flavor. I made this up for the first time today, so I'm not sure if I have the proportions right, but I will probably come back and tweak it a bit if it's wrong.

3-4 chicken breasts (depending on how much chicken you want and how big they are)
1/2 packet Taco Seasoning
1/2 packet Fajita Seasoning
Dash of Garlic Salt
Dash of Cumin
Dash of Onion Salt
Dash of pepper
Water

In a crock-pot, combine water and seasonings. You'll need enough water to almost cover the chicken. Add the chicken breasts and cook on low for 6-8 hours or cook on high for 4-6 hours. You'll know the chicken is done when it shreds easily. I personally like to let it soak for a few minutes in the juices after shredding it

Mexican Chicken Soup

Very few ingredients, and super super super delicious! We've made it twice (in three weeks). Once we used Pace medium salsa, and the other time we used some fresh salsa that was mild. I personally prefer it a bit spicier, but my lovely roommie prefers it with the mild salsa. You make the call there. Here it is:

1 Tbsp canola oil
1 small onion, chopped
1 jalapeno pepper, diced
2 cloves garlic, minced
2 tsp ground cumin
5 cups lower-sodium chicken broth
1 1/2 lbs boneless skinless chicken breasts cut into two inch strips (about 4 breasts)
2 cups mild refrigerated fresh salsa (make substitutions when you feel like it for other salsas)
Salt and freshly ground black pepper

Heat the oil in a large saucepan over medium heat. Add the onion and jalapeno. Cook, stirring often, until the vegetables are tender (about 3-5 minutes). Stir in garlic and cumin. Cook for about 30 more seconds (the oil will seem to absorb really quickly). Add broth and increase the heat to high and bring to a boil. add the chicken and cook until no longer pink (about 3 minutes...but sometimes I go longer just to be safe). Stir in the salsa and bring back to a boil. Season with salt and pepper to taste, and serve hot.

Baked Pesto Chicken

It's been a while since last I posted anything. Last semester was probably the craziest time of my life, so I had barely enough time to eat, let alone to write about it. But, this semester, and this new year, I decided to go on a diet. (Gasp! I know...but it's not a crazy diet, it's a really good one that is sustainable...they even encourage dessert the whole time.) Well, this little recipe is one of my first and favorites of the first phase of the diet. Super quick and easy, few ingredients, and most of all, delicious!

4 boneless skinless chicken breasts

1/2 cup pesto (from a jar)

2 ounces shredded part-skim mozzarella cheese (1/2 cup)

Salt and freshly ground black pepper

Preheat oven to 375. Spread 1/4 cup of the pesto in a 9x13 baking dish.  Rub chicken with salt and pepper.  Lay chicken breasts over pesto, spread the tops of the breasts with the remaining pesto. Cover with foil and bake chicken until cooked through (20-25 minutes). Uncover and top with cheese. Bake until cheese is melted (about 5 more minutes). Serve hot. 

Zucchini "Noodles"

Okay, so I know it sounds a little crazy, but it's good, trust me. I had these with the alfredo sauce from yesterday, but they're good with lots of different things.

Zucchini

To prepare Zucchini, wash it well, and cut off the ends. Run it through a julienne slicer, or cut into thin strips lengthwise and cut those into thin strips. Blanch (meaning boil some water and then when it's boiling, stick in the noodles) for 2 minutes. Serve hot.

Alfredo Sauce

1 recipe of white sauce
1 tsp of minced garlic
1/4 C Parmesan cheese (the stuff from the can works great)
Cooked chicken breast, sliced thinly (optional)

While making the white sauce, before it thickens add the cheese and garlic. Continue cooking until thick and bubbly. Remove from heat and stir in chicken. Serve over noodles.

Golden Rod Eggs

This is one of my favorite dishes. This is coming from a girl who really doesn't like eggs at all.

Boiled Eggs (I recommend at least 1 1/2 per person)
White Sauce (About 1 recipe for each 6 eggs)
Toast

Peel boiled eggs. Separate whites from yolks. Crumble yolks with a fork. Chop up whites. Add whites to hot white sauce. Ladle sauce onto buttered toast, and top with yolk crumbles. Sprinkle with salt and pepper if desired. Serve immediately.

Homemade Pizza

Okay, yet another pizza recipe. Let's pretend you really want traditional pizza. You can make it yourself pretty easily.

French bread dough (uncooked)

Pizza Sauce (or BBQ sauce if you like, or Alfredo sauce--there are lots of substitutions you can make)
Cheese (Mozzarella is what is on most pizzas, but it really doesn't matter what kind of cheese it is)

Toppings as desired:

Pepperoni
Banana Peppers
Olives
Mushrooms
Bell peppers
Sausage
Bacon
Canadian bacon
Ham
Pineapple
Chicken
Tomatoes
Onions
Spinach
Jalapenos
Beef (ground or shredded)

Roll out dough thin and circular, pinching up the edges slightly (it will usually be thicker around the edges naturally). Spread with sauce and sprinkle with cheese and toppings. Bake at 400 degrees for 8-15 minutes until cheese is melted and crust is browned.

Microwave Pizza

Super fast and easy. It tastes pretty good too. I like mine just fine without any toppings besides cheese, but to add more toppings can be delicious.

2 Tortillas
Pizza sauce
Cheese
Other Toppings

On a tortilla, spread sauce and top with cheese. Top with another tortilla and microwave on high for 30 seconds to a minute until cheese is melted. Serve immediately. 

French Bread Pizza

Pretty self-explanatory, but directions are included for the benefit of ideas.

French Bread
Pizza Sauce (or BBQ sauce if you like, or Alfredo sauce--there are lots of substitutions you can make)
Cheese (Mozzarella is what is on most pizzas, but it really doesn't matter what kind of cheese it is)
Other Toppings as desired:
Pepperoni
Banana Peppers
Olives
Mushrooms
Bell peppers
Sausage
Bacon
Canadian bacon
Ham
Pineapple
Chicken
Tomatoes
Onions
Spinach
Jalapenos
Beef (ground or shredded)

Slice your french bread in half (top and bottom, like you were going to make a sandwich with it) and spread with sauce. Layer cheese and toppings on as desired. Cook in the oven at 425 for about 15 minutes, or until cheese is melted and bubbly. Tip: to satisfy lots of people with different tastes, have a build your own pizza party and cut the french bread into smaller sections.

Stuffed Zucchini

Zucchini is in season. Lots of people have way more than they can eat, so they give it away to their neighbors. This works out really well because secretly zucchini is very delicious. Here is a delicious zucchini recipe as a main dish. It's also fun looking. Here's one of my little secrets though: I always, always accept zucchini. I take as much as I can. Then I cube it and freeze it in 2 cup portions in Ziploc bags. Then, instead of stuffing the zucchini shell, just bake in a glass baking dish.


1 large zucchini
1½ cups cooked rice
1½ pounds ground beef
1 envelope dried vegetable beef soup or 3 teaspoons bullion and season salt
¾ cup water
½ cup grated Cheddar cheese
½ cup Parmesan cheese

Use a spoon or melon baller to scoop out the insides of the zucchini in chunks. Leave the shell intact. Boil the insides of the zucchini in salt water for 5 minutes then drain. Cook rice. Brown the meat.  Mix soup (or bullion and season salt) with water.  Mix zucchini, meat, rice, water, and parmesan together and fill back up the skins.  Top with cheddar cheese and bake at 350 degrees for 20 minutes.

Cowboy's Delight Casserole

This is a great casserole for a crowd, and pretty cheap too. I like it because it lasts well in the fridge, so the leftovers are really good.


1 lb ground beef (I usually use half a pound because I'm cheap like that.)
1/4 C chopped onion
1 Can diced tomatoes
1 bag/box of shell noodles or macaroni
Cheese
1 12 ounce can whole kernel corn
1 tsp garlic salt
1 tsp worcestershire sauce
1 tsp chili powder
Salt and Pepper to taste

Cook the noodles until done. Brown the beef with the onions. Mix beef, noodles, tomatoes, corn, and spices in a big bowl. Put the mixture in a 9x13 pan and top with cheese. Bake at 375 for about 20 minutes (until the cheese is melted and a little brown).

Oregano Chicken

This is super easy, delicious, and healthy. It's a win-win-win situation.


1/4 C olive oil
1 envelope Italian dressing packet
2 tsp lemon juice
Chicken breasts
1-2 Tbsp dried oregano

Combine the olive oil, salad dressing mix and lemon juice.  Place chicken in an ungreased 13x9 pan, spoon oil mixture over chicken.  Cover and bake at 350 degrees for 45 minutes.  Uncover, baste with pan drippings; sprinkle with oregano.  Bake 15-20 minutes longer or until the chicken juices run clear. Serve over rice.

Focaccia Bread

I love focaccia bread. I love it tons! It makes a great side, but with many toppings, it's also a good main dish. I also like to dip it in a mixture of balsamic vinegar, olive oil, and freshly ground pepper.

1 1/2 C warm water
1 Tbsp of yeast
3 Tbsp olive oil
4 C flour
3 Tbsp sugar
1 1/2 tsp salt
2 Tbsp herbs de province (or a mixture of garlic, oregano, basil, thyme, and parsley)
Toppings:
Onion salt
Garlic powder
Parmesan cheese
Green pepper slices (optional)
Tomato slices (optional)
Pepperoni (optional)
Cheese (optional)
Other toppings as desired


Let yeast soften and grow in water for about 10 minutes. Add the oil, flour, sugar, salt, and herbs and mix in a bread mixer until smooth, or knead for 10 minutes. Let rise 1 hour. Press out on a greased pizza pan (or cookie sheet) and coat the top with olive oil. Sprinkle on onion salt, garlic powder, parmesan cheese, and other toppings. Bake at 350 for 20-22 minutes.

Pasta Salad

Okay, so this may not be the most exciting meal in life, but it's cheap, it makes a lot, and it doesn't go bad quickly. When I make pasta salad, I eat it all week long, but I only eat it every other meal. If I eat it too much, I get sick of it too quickly, but I've found that if I only eat it every other meal, I can finish it.

1 Bag of curly noodles
1 Bottle of Italian dressing
Cubed cheese
Cooked and cut chicken or ham
Sliced olives
Broccoli
Cucumber
Bell peppers
Any other vegetables you have on hand or feel like adding

Cook and drain the pasta. Cut up all the vegetables, meat, and cheese. Mix everything in a big bowl and toss with dressing. You can serve immediately or refrigerate before serving. I like it best served cold.

Enchiladas or Enchilada Casserole

Super easy and delicious. When I'm lazy, I just make this casserole style, and when I'm feeding other people, I actually make regular enchiladas.

Tortillas (corn or flour work)
Enchilada Sauce
Refried beans
Cooked chicken (Optional)
Cheese

For the casserole: spread half of the tortillas with beans and sprinkle cheese on top. Add some chicken to each tortilla, then top off with a second tortilla. Put a little sauce in the bottom of a glass pan, and then layer in the tortillas. Pour on the rest of the enchilada sauce, and top with cheese.
For regular Enchiladas: spread each tortilla with beans, and sprinkle with cheese. Add chicken. Roll up. Put a little sauce in the bottom of a glass pan, and lay in the tortilla wraps with the edges down so they don't unroll. Pour on the rest of the enchilada sauce, and top with cheese.
For both: Bake uncovered at 375 degrees for about 20 minutes, or until the cheese is melted and bubbly. Serve hot.

Crock Pot Chicken-Costa Style

I wanted chicken in the crockpot, but I didn't have cream of [anything] soup, so my next solution was this. Delicious! (Also, I did a smaller version of the recipe--2-3 chicken breasts with half of everything else.)

2 lbs chicken breast
1 cup Zesty Italian Dressing
1/2 Tbsp minced garlic
1 packet Ranch dressing mix
1/2 cup water
1/2 Tbsp ground cumin
1/2 Tbsp chili powder

Place all ingredients in crockpot. Cook on low 7-8 hours or high 3-4 hours. Shred and serve however you'd like.

Black Beans

Okay, in the tradition of my father (who spent two years in Guatemala), I am attempting to make black beans. It's a several day process--you eat different meals over different days with the same beans. Deliciousness. Day 1, bean soup. Day 2, rice and beans. Day 3, refried beans. Trust me, it's good.

Bean Soup

Dry black beans
Cooking oil
Garlic
Onions
Water
Salt
Pork meat i.e. bacon, etc. (optional)

Soak the beans in water overnight (optional, but recommended*). Drain and rinse the next morning. Cut up the onions and garlic into chunky pieces and saute in cooking oil until tender. Add the beans and pork meat and cover with water. Salt to taste. Cook uncovered for several hours, stirring occasionally and watching to make sure that it is boiling and there is plenty of water (I had to add water several times). (Also, Beware, everything will turn the color of the beans.) When you're satisfied that your soup is done (the beans are soft, you can't find any chunks of onion or garlic), then serve hot. (If you don't soak the beans, you should probably expect to be cooking the soup all day, but if you do soak the beans, 5 hours is enough.)

*soaking the beans allows them to cook better, and, as my father so tactfully put it, soaking and rinsing them "reduces the flatulence-causing material" present in the beans.

Beans and Rice

Bean soup
Cooked rice

Scoop some beans out of the liquid and mix with the already cooked rice. Warm on the stove or in the microwave and serve hot. Serving suggestion: serve on or with tortillas. (To be traditional, you would serve with corn tortillas, but flour tortillas work as well.)

Refried Beans

Bean soup
Cooking oil

Heat the oil up in a large frying pan. While it's heating up, spoon the beans out of the soup into a blender. Add enough liquid to get a nice blend. Blend the beans until they are nice and smooth (or whatever consistency you prefer). Pour the beans into the pan and fry. You can fry them for a long or a short amount of time. The longer you fry, the thicker it gets. You can re-fry the beans a second day as well if you like. Serve hot, with tortillas or rice.

Quesadillas, Rosie Style

Okay, I know what you're thinking--you already know how to make quesadillas. However, I am about to introduce something to you that will change your quesadilla world forever. Obviously you need cheese and tortillas, but there's so much more you can do with quesadillas. I personally like to make my quesadillas on a cast iron griddle or frying pan, but microwaves work as well, although they aren't as delicious. I start off by covering a tortilla (already warming up on the pan) with cheese. The next thing I put on is some kind of mixture of spices. My recent favorite is a combination of taco seasoning and fajita seasoning. Other favorites include oregano, all purpose seasoning, season salt, onion and garlic salt, chili powder, cumin, or basically any other spice on hand. It really depends on your personal spice preference. If I don't feel like using any of the spices I have on hand, I use some sort of clear salad dressing, like italian dressing or greek dressing. I haven't ever used a creamy dressing, but that's only because I'm not generally a fan of creamy dressings, so if you feel so inclined, you should try it. After that, I often sprinkle on a little bit of shredded chicken (I use canned chicken, but if you have leftover chicken, that works well too). Other meats work too, but chicken is usually what I have. Hamburger, shredded beef, or  pork work great from my experience, and I know a lot of people who aren't me like fish, so if you want to try that, go right ahead. Next, if I have any in my fridge, I put on vegetables like bell peppers or tomatoes or onions. I know that there are lots more vegetables that I have used in the past, but basically anything you might consider putting in an omlette would work well in a quesadilla. After I finish putting things on, I put on a second tortilla. After the cheese is mostly melted, I flip it over, being careful not to spill any of the contents. The tortilla that has been on the bottom should be slightly browned and crispy. Just let that second side of the tortilla brown and then remove. If you want to, this is where you can put on any vegetables that you didn't want to cook (cucumbers or avocados or lettuce*), as well as sour cream, salsa, quacamole, or any other dressings you feel like. No two quesadillas I make taste even remotely the same. So good, so versatile, and so easy. Up next, learn how to make homemade tortillas.

*Something fun to do with iceberg lettuce is to slice it into thin strips and toss with apple cider vinegar and salt. This goes really well with quesadillas.