The Anti-Chicken Fingers Movement - Parmesan-Dijon Chicken

Served for the very first time to my boyfriend of 2 years on July 8, 2002.  We had just moved in together in a cute two bedroom house in Myrtle Beach after living in San Diego for a couple of years.  From the cookbook, “Betty Crocker’s Cooking Basics: Learning to Cook with Confidence” – no doubt a gift from my mom, my first official welcome into my future domesticity.  I knew this guy would one day be my husband and thought it savvy to try each and every recipe and document the date and our thoughts of said dish on each page.  We, or very well I, branded this recipe – “great!”  And it is, we have had it numerous times over the last 9 years (has it been that long!).  Easy to prepare, fairly healthy and quite tasty…it goes fabulously with potatoes and broccoli or peas. 

Parmesan-Dijon Chicken

·         6 skinless, boneless chicken breast halves (about ¼ pound each)

·         ¼ cup (1/2 stick) margarine or butter

·         ¾ cup dry bread crumbs

·         ¼ cup grated parmesan

·         2 tablespoons Dijon mustard

Directions

Heat the oven to 375.  Melt the margarine in a microwavable dish (about 15 seconds). Mix the bread crumbs and cheese in a large plastic bag.  Stir the mustard into the melted margarine until well mixed. 

Dip the chicken, one piece at a time, into the margarine mixture, coating all sides.  Then place in the bag of crumbs, seal the bag and shake to coat with crumb mixture.  Place the chicken in a single layer in an ungreased rectangular pan.

Bake uncovered 20 to 30 minutes, turning chicken over once with tongs.

The Anti-Chicken Fingers Movement - Rocky Mountain Enchiladas & Chili Rellenos

Rocky Mountain Enchiladas & Chili Rellenos

Please note: our rellenos busted open...but still delicioso!

This is one of those recipes that has been handed down only through experience.  My husband learned from his mother, watching her make this since he was about 8 yo; years later he taught me.  I finally took the time to write it down.  When Zac first made it for me, it was probably in our first month of dating.  I remember asking him for sour cream and he looked at me as if I had asked for ketchup for a steak dinner.  He explained that it simply didn’t need it.  That night I realized he was right, and ten years later I haven’t found the need to supplement this recipe.  You may, however. 

It’s a little bit of work, but once you get used to it, you get a system down.  Let me tell you, it is well worth it.  This meal is far more delicious than many enchilada/chili relleno meals I’ve had at some Mexican restaurants.  It is fried, but you know what’s going into it.  There really isn’t making the rellenos healthier, but I would imagine you’d do just fine without frying the tortillas for the enchiladas. 

Bon appetite!

J Leah

Rocky Mountain Enchiladas & Chili Rellenos

• 12 corn tortillas
• 20 oz. enchilada sauce (medium)
• 1 lb. ground beef
• Green onions
• 8 oz. cheddar cheese
• 4.25 oz. can whole green chiles
• 1 c. flour
• 1 egg
• 8 oz. Monterey Jack cheese
• Shortening

Directions

Heat oven to 350.  Spray cooking sheet with cooking spray.  Brown ground beef.  Chop scallions and add to ground beef.  In an 8” skillet, melt ½ - 1 cup of Crisco until it is about 1” deep.  On medium-high heat, fry each corn tortilla for about 15 seconds on each side until golden but still pliable enough to roll.  Place on a paper towel to absorb grease.   Shred cheese.  Take one tortilla, layer a spoonful of beef and sprinkle cheese on top of beef.  Roll tortilla tightly and place on baking sheet.  Chop green onions and reserve on side with remainder of shredded cheddar cheese.  Simmer enchilada sauce in small pot on stovetop.

While enchiladas are baking, slice Monterey Jack cheese into ½” slices.  Carefully take chiles out of can (they tear easily) and chop tip off of each chili.  Slide one slice of cheese into each chili.  In an 8” skillet, melt ½ - 1 cup of shortening until it is about 1” deep.  Beat one egg in a small bowl.  Pour flour in another.  Dip each chili in egg, then coat with flour.  Place in grease until fried golden, turning once to fry evenly.

Sprinkle enchiladas with green onions and shredded cheese; spoon enchilada sauce on top.  Serve with chili rellenos.

p.s. It makes for serious leftovers for your husband to take to work the following day (a.k.a. his coworkers will have yet another illustration of just how fabulous you really are!)

The Anti-Chicken Fingers Movement - Cilantro Lime Chicken Tacos

Recipe for 8/24/11 ~ Slow Cooker Cilantro Lime Chicken Tacos

I just started the slow cooker an hour ago and our entire home is permeated in a fiesta of cilantro with a hint of lime.  It makes me want to grab an ice cold Corona, but alas, ‘tis only 11am.  I lift up the lid to stir the chicken breasts soaking in a tropical lagoon of salsa y taco seasonings. 

My husband has never much been a fan for slow cooked meals.  Unless maybe it is ribs or something manly like that.  But mostly he sees a slow cooker and chicken as a method of boiling and that does not sound appetizing to him in the least. 

However, I snuck this recipe in last month.  When my husband arrived home from work that evening, the first thing he did was raise a knowing eyebrow with a pleasing smile of the zesty, lustrous aroma.  The second thing he did was shoot an inquisitive glance towards the slow cooker as if he hadn’t enjoyed being welcomed home to a fine home-cooked meal.  Thirty minutes later, after the family gathered at our table, his eyes lit up after his first bite. 

“This is really great!  The lime, the cilantro!  It’s so flavorful.”  I’m almost positive he used the word flavorful.

Ah ha!  I thought!  I defeated the slow cooker skepticisms in his head.  I thought, I can use this delightful appliance and save time.  Hooray!  And the excitement didn’t end here folks!  He went back for seconds and even our pickier toddler threw down and polished off every last bite. 

It’s an easy recipe.  It’s a flavorful recipe.  It can be as healthy as you’d like.

Bon appetite!

J Leah

The creator of the recipe is my friend Ashley Wendt (wendtsbooty.blogspot.com).  Though I have to thank our mutual friend, photographer Joanna Davis for insisting I try it (http://www.photosbyjoannad.blogspot.com/). 

Slow Cooker Cilantro Lime Chicken Tacos

3 lb Boneless, Skinless Chicken Breasts

1 Jar (16 oz) your favorite Salsa (We like Tostitos® Restaurant Style Salsa)

1 packet Low Sodium Taco Seasoning

1 Lime (juice from 1 lime)

3 T Fresh Cilantro, chopped (muy importante!)

6 Tortillas

Directions

In a slow cooker, mix Salsa, Taco Seasoning, Lime Juice and cilantro.

Add Chicken. Cook on low for 8-10 hrs.

Remove chicken and shred.

Serve with a tortilla Add any of your favorite toppings* (lettuce, onions, peppers, black olives, sour cream, taco sauce, etc.)

*I chose to serve ours with chopped tomato, chopped onion, sliced avocado (a MUST in our home), and sour cream.  As you now know, my husband determined there is so much going on in the flavor department…so hold the taco sauce.