Tag Archives: Chicken

Spicy Cowboy Taco Bowls

14 Oct

My husband and I were away at a wedding this weekend so we scheduled Monday off so we could spend sometime with Maddie. It was nice to have a four day weekend before reentering reality tomorrow. When I took some chicken breasts out to thaw my husband immediately said, “ooh, I want to smoke that”.
I had gotten my husband a smoker for Father’s Day so he could make smoked tritip, his culinary pride and joy. This was his second attempt at chicken breasts and it turned out great. He put it in at 225 degrees until the internal temperature is 160 degrees and then he tented it for 10-15 minutes before shredding.

Once Dan finished the chicken we had to decide what to make with it, we’ve done BBQ shredded chicken sandwiches before but I was in the mood for something with a little more excitement going on. I’ve made the rice component of this dish many times in its own (a tasty vegetarian dish) or with some garlic shrimp, so I thought it would be a great combo with the chicken.

Spicy Cowboy Taco Bowls

1 can Rotel diced tomato and green chilies
1 can black beans, drained & rinsed
1 cup white rice
1& 2/3 cups water
1 clove crushed garlic
1/2 teaspoon chili powder
1 teaspoon cumin
2 smoked chicken breasts shredded
1/2 BBQ sauce
Avocado diced
Cheddar cheese shredded
Sour cream
Diced onions
Corn tortillas

Combine Rotel, drained and rinsed black beans, garlic, cumin, and chili powder in a medium pot. Bring mixture just to a boil, add rice. Cover and reduce to simmer for 20 minutes. In a separate frying pan, add cooked shredded chicken and heat over medium high heat add BBQ sauce and combine (about 2-3 minutes). Serve chicken over rice and add toppings, serve with warmed tortillas.
I love this! The rice is spicy and is balanced perfectly with the BBQ sauce’s sweetness. The smokey flavor adds a lot to this tex mex style dish.









After dinner I made probably the most fun ever fall apple dessert: caramel apple cider cookies (recipe via: the cooking photographer). They have big flavor, the perfect amount of sweetness, they really are the baked equivalent of apple cider. LOVE!





Summer Chicken & Veggie Pasta

23 Sep

I have been trying to be better about buying more ingredients and scratch cooking more days a week then eating out- a very bad habit that my husband and I used to fall into regularly in our last home. We lived around a lot more restaurants and there was this magical app called Grub Hub which we could order food from restaurants via our phones, it became too convenient. When we moved I had a bigger kitchen, more time (due to a commute cut in half), and less access to not only restaurants that deliver- but also just the plethora of options for dining out. So when I go to the grocery store and have load up my cart with more vegetables and fresh foods than packaged items I feel pretty good.

What I do need to get better at doing is going through my pantry and fridge, making a list of those things I need, AND planning meals for the week before heading to the grocery store. I got one request from my husband while we were in the store and that was my Summer Chicken and Veggie Pasta. This is an easy pasta that can be made quickly and ingredients can be interchanged easily for whatever you like. I used chicken breast that my husband grills with broccoli, carrots, onion, zucchini, green beans, and peas (which I forgot to add). I typically marinate my chicken breast with Italian dressing for about 20-30 minutes before grilling it, however I ran out of dressing so I made a simple mix of 2 tablespoons olive oil, 1 tablespoon balsamic, dash of salt, dash of pepper, 1 crushed clove of garlic which I placed in a Tupperware with chicken and the lid on and shook to combine. The marinating helps to add subtle flavor to the chicken and makes it very tender and juicy. I let the chicken breast rest for about 5 minutes before slicing it for the pasta.

Summer Chicken & Veggie Pasta: serving size 2

1 grilled marinated chicken breast sliced
1 tablespoon olive oil
1 small head broccoli trimmed up and chopped
2 carrots peeled and chopped
1 zucchini quartered and chopped
1/2 yellow onion chopped
handful of green beans trimmed
1 clove garlic crushed
2 tablespoons butter
1/4 cup white wine
Kosher salt
Ground black pepper
Pinch crushed red pepper
2 servings cooked pasta (rotini, penne, rigatoni, etc)

Heat a medium to large pan to medium heat and add olive oil till warmed, add the broccoli, carrots, onions, and green beans to the pan, saute for about 5 minutes over medium heat (reduce if onions begin to brown). Add salt, black and crushed red pepper. Add garlic and zucchini and saute until tender. When pasta is finishing up add wine and butter to the vegetables and heat through. Once pasta is drained drizzle lightly with olive oil (about 1 tablespoon). Serve vegetables over pasta and add the sliced chicken to the top.

If using frozen peas add approximately 4-5 minutes before the end of cooking so they are heated through.




This is a great light dish if you are looking for something with a nice fresh taste with simple ingredients and especially if you don’t have much time. It’s one my of my husband’s favorite dinners.

Chicken Enchilada Cassarole

11 Sep

I had an opportunity recently to be completely alone in my house which almost never happens. I decided on getting a jump start on dinner while checking out my bestie’s wedding photos that just got posted online.

I wanted a variation on my normal veggie enchilada stack so I decided to try a green sauce and only had one chicken breast so I made due with what I had and it turned out delicious!

Chicken & Green Chili Enchilada Cassarole
1 tablespoon vegetable oil
1 chicken breast
1 19 oz can of medium green chili enchilada sauce (I used Las Palmas brand)
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1/2 yellow onion
1 zucchini quartered and chopped
Shredded cheddar cheese
White corn tortillas

Preheat oven to 350 degrees.
Heat oil in a medium size pan, add chicken breast and cover with enchilada sauce. Cook chicken through and remove from pan to slice or shred. Add vegetables to pan and sauté until cooked through. Add about 1/4 cup more enchilada sauce. In a separate baking dish spread a couple tablespoons over the bottom of the dish, layer one or two tortillas, sprinkle cheese to layer, add chicken and vegetable mixture, more tortillas, repeat, when at the top of the dish cover with additional sauce and top with more cheese. Cover with foil and place in a preheated oven for approximately 10 minutes, remove foil and bake an additional 5 minutes until cheese is bubbly.
Garnish with avocado, tomatoes, onion, sour cream, etc.
I also served mine with Amy’s Organic Refried Bkack Beans which I was trying for the first time and totally loved. Spanish rice or tortilla chips would be great as well.









I was so excited to check out the beautiful photos by the talented Michele Beckwith, they were a wonderful reminder of an amazing and special day!