Doritos Chicken

My plans for a steak and shrimp Valentine's Day supper were thrown off, when someone made steak for supper Friday night and used all of the potatoes. So, I had to find something else to make. I had planned on making this chicken later, this next week, so I already had all of the stuff to make it. It is really pretty easy to throw together. I was pretty impressed with this recipe. The chicken stayed very tender and moist. The biggest win for this recipe... my SUPER picky 11 year old LOVED it!!

Doritos Chicken

Chicken breasts, pounded (or chicken tenders)

1 C. mayonnaise
1 tsp. Italian seasoning
2 C. nacho cheese flavor Doritos, crushed
1/4 C. butter, melted

Preheat oven to 350 degrees. Put chicken breasts in zip-lock bag and pound to flatten somewhat. If using chicken tenders, they do not need to be pounded out. Combine mayonnaise and Italian seasoning in a bowl. Crush Doritos in a zip-lock into pencil eraser sized pieces, or smaller (I used generic nacho cheese tortilla chips). Roll chicken in the mayo mixture and then roll in Dorito crumbs.
Place in casserole dish and drizzle melted butter all over the chicken.
Bake, uncovered 30 minutes.

Original recipe: Nacho Cheese Dorito Chicken

Arroz Con Pollo... DELICIOUS!

I have this "friend," that I have never had the privilege of meeting in real life. One time, I was looking for ideas and she shared her recipe for Arroz con Pollo with our group. I made it that night and instantly fell in love with it!! It is pretty easy and SOOO amazingly delicious.

Enjoy!

Elizabeth's Arroz con Pollo
6 pk. of chicken thighs
1-2 Tbsp. coconut oil
1 C. rice
1 sm. onion, diced
1 green pepper, diced
1 can tomato sauce
1 can chicken broth
2 tsp. garlic salt
1/2 tsp. ground black pepper
1 tsp. cumin

Brown the chicken in a stock pot or large skillet. Remove chicken from pot or skillet, add white rice, onion, and green pepper to the pan. Cook about a minute, then add tomato sauce, chicken broth, garlic salt, pepper, and cumin. Stir well. Add chicken back in the pan. When it starts to boil, put a lid on it and cook on low for 25-30 minutes. Serve with black beans, or refried beans, guacamole and tortillas.

Chicken and Green Chili Pasta- Something Comforting For a Rainy Day!

It started raining mid-day today and I was very happy to see it raining and to hear the thunder. I love it when it rains. The only thing that I would have changed, would have been for me to be at home, curled up with my kitty, Oscar, and reading a good book. 

I saw this recipe floating around Pinterest... Isn't that where EVERYONE finds their recipes? It had my attention from the first time I read the name of it and saw a picture. It looked so creamy, and cheesy, and yummy. Tonight when I bought groceries, I decided to get the stuff to try it out. I did modify it so that it would be gluten free. Enjoy!

Chicken and Green Chili Pasta

1 lb. penne pasta
2 chicken thighs, cooked and shredded (2 cups)
1/2 C. chopped onion
2 C. shredded Monterey Jack Cheese
3 Tbsp. butter
3 Tbsp. flour (I used gluten free AP flour)
2 C. chicken broth
1 C. sour cream
4 oz. diced green chilies
1 tsp. cumin 

Preheat oven to 350 degrees. Cook pasta acoording to package, drain and set aside. Spray 9X13 baking pan or casserole dish. In a mixing bowl, stir together chicken and cheese. In a medium sauce pan, melt butter. Stir in flour to make a roux and let bubble for 1 minute. Slowly add in chicken broth and stir constantly. Let bubble and thicken for 10-15 minutes. Turn off heat and stir in sour cream, green chilies, and cumin. This does not have a strong cumin flavor. If you like cumin, you could easily add another 1/2 tsp. and if you are really brave, a full teaspoon more. Stir until well combined. In 9×13 baking dish, layer pasta, chicken and cheese mixture, two times. Then pour sauce over top. Do not stir. Bake for 20-30 minutes until bubbly and golden on top.
Original recipe from: JoyfulMommasKitchen

Crunchy Tortilla Ranch Chicken Thighs

Today was a long and stressful today. One of the lovely ladies that I work closely with knows me well and apparently loves me dearly (or just wants me to get fat, but we will go with the love thing). When she came in my classroom this morning, the threw a package of 12 Reese's peanut butter cups on my desk! Mmmm... peanut butter cups... Anyway, so, she must have known that I will need them to get through the next 10 1/2 days. I will admit, through out the day I ate a few... Ok, I had 3! So shoot me! Now, I have moved on to vodka and Dr. Pepper. 

Supper tonight is a recipe that I kind of threw together and "invented," based on what I had in the fridge and pantry. I worried about this turning out decent... Ok, this turned out AMAZING!!! Sooo good!! 

Crunchy Tortilla Ranch Chicken Thighs

6-8 chicken thighs

1 cup shredded Parmesan cheese
2 cup tortilla chips
2-3 T melted butter or spray butter
1 package dry Ranch dressing

Preheat oven to 350 degrees. Put tortilla chips in a food processor or blender and blend them up until they are broken up into pea size pieces or a little smaller. Put ground up tortilla chips, shredded Parmesan cheese, and dry Ranch dressing mix into a large ziplock bag. Coat chicken with melted butter or butter spray. Put into ziplock bag and shake to coat. Remove chicken piece and put into sprayed 9x13 pan. Repeat with other chicken thighs. Sprinkle remaining coating on top of chicken thighs. Bake for 45 minutes, or until chicken is cooked through.