Grilled Chicken Enchiladas

Here is another way to use those leftovers that no one can protest! 

1 1/2 grilled chicken breasts shredded 

8 whole wheat tortillas 

1 can vegetarian refried beans 

1 cup shredded cheddar cheese 

1 can red enchilada sauce 

Spread about 1/4 cup of the enchilada sauce in the bottom of a 13x9" baking dish. Spread about 1 tablespoon of beans on each tortilla and sprinkle in about 2 tablespoons of chicken and 1 tablespoon of cheese. Roll title and place seam side down in the baking dish. Repeat this eight times then spread the remaining beans, chicken and sauce over the tortillas and top with the cheese. Place in a 425 degree over for 15 minutes or until the cheese is melted and bubbly. For more on this recipe or any others please email me at alesia.leach@gmail.com

Chipotle Chicken with Cheesy Mashed Potatoes and Chick Peas

Chicken is a very versatile protein the whole family can love time and again. 

8 boneless, skinless chicken thighs 

1 tablespoon lemon zest 

Juice from one lemon

1/2 an onion grated 

2 teaspoons salt

1 teaspoon black pepper

1/4 teaspoon cayenne 

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon mustard powder

1 teaspoon garlic powder

1/2 teaspoon dried oregano 

1/4 cup canola oil 

2 tablespoon southwestern ranch dressing

1 chipotle pepper minced 

3 potatoes peeled and cubed 

1 can chick pease drained and rinsed 

2 tablespoons butter 

2 wedges laughing cow white cheddar 

1/2 cup milk 

6 ounces shredded cheddar cheese 

Salt and pepper to taste 

In a medium mixing bowl combine the lemon zest, juice, spices, chipotle and salad dressing. Whisk in the oil and pour over the chicken in a large freezer bag. Set aside in the refrigerator for at least 30 minutes. Once the chicken in ready to grill start your outdoor grill or your counter top grill. Add the potatoes to a 4 quart sauce pot with enough water to cover the potatoes. Bring this to a boil for 20-25 minutes or until the potatoes are fork tender. While the potatoes are cooking place the chicken on a grill with a medium flame. Let this grill on each side for 15 minutes being sure not to burn it. Once the chicken reaches an internal temperature of 165 degrees. Once the potatoes are tender add the click peas and let boil for another 2 minutes then drain and mash with the butter, laughing cow, salt, pepper and milk. Stir in the shredded cheese. Serve the chicken over the potatoes and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com

Barbecue Grilled Chicken Thighs and Potatoes

Grilled chicken with barbecue sauce is a summer favorite in most every home.

4 skinless chicken thighs (bone in) 

Dry Rub:

1 tablespoons salt 

1 teaspoon black pepper

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

1/2 teaspoon Hungarian paprika 

1/4 teaspoon mustard powder

Barbecue Sauce:

1 tablespoon tomato paste 

2 tablespoons basalmic vinegar

1 tablespoon yellow mustard 

1/4 cup ketchup 

1 tablespoon light brown sugar 

1 teaspoon salt

1 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon black pepper 

Grilled Potatoes:

1 onion sliced 

1 yellow bell pepper sliced 

4 potatoes peeled and sliced thin

2 tablespoon butter 

2 tablespoons olive oil

2 teaspoons salt

1 teaspoon black pepper

1/2 teaspoon cumin 

1/2 teaspoon chili powder

1/4 teaspoon ground ginger 

1/2 teaspoon garlic powder 

Combine all the spices for the dry rub in a small mixing bowl and sprinkle 1 teaspoon on each side of all four chicken breasts. Place the chicken in a freezer bag and set in the refrigerator for at least 30 minutes. Get about 12 inches of heavy duty aluminum foil and add all of the onions, peppers, potatoes, spices, butter and olive oil. Seal tightly and put it on the out door grill over a high flame for 40-45 minutes. Turn one side of the grill down to a medium flame and put the chicken on. Turning after 7 minutes. Turn once every 7 minutes for 28 minutes. While the chicken in grilling place all of the barbecue sauce ingredients in a medium sauce pan and whisk to combine well. Let this simmer over medium low heat. Once the chicken has cooked for 28 minutes brush one side with the barbecue sauce then flip the chicken and brush the other side. Cook for 3 minutes then flip and February. Do this about 6 times. Once the chicken reaches an internal temperature of 175 degrees remove it from the grill and cover with foil rest. Serve this with a green salad. For more on this recipe or any others please email me at alesia.leach@gmail.com

Stuffed Perch Casserole

Stuffed perch is a delicious meal the whole family will love. 

6 perch fillets 

1 onion minced 

3 cloves garlic minced 

1 pound spinach chopped 

6 strips turkey bacon cooked crispy and chopped 

1/2 cup white mushrooms minced 

1/4 teaspoon ground nutmeg

Salt and pepper to taste 

2 cups brown rice 

4 cups water 

1 bullion cube 

4 tablespoons butter 

4 tablespoons flour 

2 cups milk

8 ounces sharp cheddar cheese shredded 

In a 4 quart sauce pot combine the rice, water and bullion, bring to a boil then reduce heat cover and simmer. St this simmer for 45-50 minutes. Place the bacon in a large heavy bottom skillet over medium heat. Let this crisp then remove and set aside. In the same pan drizzle with olive oil and add the onions, mushrooms and garlic. Season with salt and pepper, let cook for 5 minutes. Slowly add the spinach letting it wilt. Add the nutmeg and let cook until reduced by half. Remove from heat. In a medium sauce pot melt the butter over medium heat sprinkle in the flour and whisk to combine. Let this cook for 1 minute then slowly whisk in the milk. Let this cook for another 3-5 minutes then remove for the heat and whisk in the cheese. Spread the rice in the bottom of a casserole dish then place 1 tablespoon of the spinach mixture in the center of each fish filet then roll. Spread any leftover stuffing over the rice. Place the stuffed fish rolls on the spinach then pour the cheese sauce over the top. Place this in a 375 degree oven for 25 minutes. For more on this recipe or any others please email me at alesia.leach@gmail.com

Grilled Chicken Salad with Garlic Parmesean Chips

 

Tomatoes stuffed with chicken salad is a fresh and healthy alternative. Serve this with homemade baked potato chips and you have a delicious meal the whole family will love.

 

8 Bone in, skinless chicken thighs

1 teaspoon fresh thyme

1 tablespoon lemon zest

juice from 1 lemon

2 cloves garlic grated

2 teaspoons dried oregano

1/4 cup olive oil

salt and pepper to taste

 

6 steakhouse tomatoes topped and insides scooped out. (reserve for a tomato sauce)

salt and pepper to taste and turned upside down on paper towels

 

4 ears of corn grilled

1/2 orange bell pepper minced

1/2 medium onion minced

1 tablespoon mayonnaise

1 tablespoon brown mustard

2 tablespoons lemon juice

1/4 cup olive oil

salt and pepper to taste (should not need much)

grilled chicken thighs chopped

1 Romain heart chopped

 

4 potatoes peeled and sliced paper thin (or as thin as you can get them cut safely)

2 tablespoons canola oil divided

salt and pepper to taste

1 tablespoon Parmesan cheese

2 teaspoons garlic powder

 

In a large bowl combine the herbs, salt, pepper, lemon zest, garlic, lemon juice and olive oil. mix well then add to a large freezer bag with the chicken. Seal and let marinate for at least 30 minutes. Once the chicken is ready light your back yard barbecue or turn on your counter top grill. Place the chicken on the grill until it is cooked through to 165 degrees internally. Once the chicken is cooked set aside to cool. Place the corn on the grill and turn often as not to burn. Once the corn is cooked about 12 minutes remove from the heat and set aside to cool. Now we are done with the grill. In a large mixing bowl combine the mayonnaise, mustard, lemon juice and oil mix well. Remove the chicken from the bone and rough chop it and remove the corn from the cob. Stir the peppers, onions, chicken and corn into the wet mix. Chop the Romain lettuce and stir it into the chicken salad mixture. Stuff your tomatoes with the mixture. While the chicken is grilling brush a rimmed baking pan with 1 tablespoon of the canola oil. In a large bowl combine the salt, pepper, remaining oil and potato slices. Toss to coat then place in a thin layer on the baking sheet. Place in a 400 degree over for 30 minutes turning once half way through. Once the chips are crispy place in a lidded bowl and sprinkle with the garlic powder and cheese. Serve immediately. For more on this recipe or any others please email me at alesia.leach@gmail.com

 

 

 

 

 

 

 

 

Coconut Chicken Curry

 

 

This is a fun and easy dish that will keep them quiet at the dinner table.

 

4 Boneless, skinless chicken breast cubed

1/4 cup curry powder (you can buy this pre-made or make your own)

1 onion sliced thin

1 yellow bell pepper cut into strips

6 white mushrooms sliced thin

2 bags stir fry vegetables

4 cloves minced garlic

2 tablespoons coconut oil divided

1 can chicken broth

1 can lite coconut milk

3/4 cup labna or plain Greek yogurt

2 tablespoons tomato paste

 

2 Cups brown rice

1 bullion cube

4 cups water

 

In a 3 quart sauce pot combine the rice, water and bullion and bring to a boil. Reduce heat to simmer for 45-50 minutes. Place the chicken and the curry powder in a large freezer bag and seal. make sure to coat all of the the chicken with the spices then set aside in the refrigerator. In a large heavy bottom skillet over medium heat add 1 tablespoon of the coconut oil and the onions, mushrooms and peppers. Let this cook for about five minutes then add the garlic and the other vegetables. let this cook for another 10 minutes then remove from the pan and set aside. Now add the second tablespoon of oil then add the chicken. let the chicken cook for 10-12 minutes then add the tomato paste and stir well. Let this cook for another 2 minutes then stir in the chicken brother and the coconut milk. let this simmer for about 10 minutes then stir in the labna (yogurt) and the vegetables. Serve this hot over rice and enjoy! For more on this recipe or any others please email me at alesia.leach@gmail.com