Crispy Grilled Chicken Burritos

10 06 2013

ImageOur daughter Jenny found this recipe for Crispy Grilled Chicken Burritos, and we decided to give it a try.  This fits the bill as a very easy to prepare recipe, and because it is not fried, it saves a few calories as well!

We used a rotisserie chicken for convenience, but you could certainly substitute leftover chicken or just poach some chicken breasts.

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Assemble your ingredients…

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder (we like Chimayo Chile from New Mexico)
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas
Guacamole

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Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)

Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. Spray seam-side of the wrap lightly with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. Transfer to a plate and repeat with remaining wraps. Serve warm. Delicious!

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We served with a side of guacamole :-), a little bit of leftover rice, and some crisp, sliced apples.  Delicious!

Let us know what you think!

Vicki AdrianAdrian’s Boutique
118 N Main
Buhler, KS 67522

620-543-6488
http://www.Facebook.com/AdriansBoutique

Click on Recipes above for over 600 delicious recipes!





Orange Bacon Wrapped Chicken Breasts

30 11 2011

This recipe comes from Valerie Rempel, who is the sister to one of our Adrian’s Staff members, Denise Heizelman.  Valerie lives in California, and it is always a treat for all of us when she comes home to visit her family.  We love to go for coffee with her!  Our daughter, Jenny made this last night and it was delicious!  I thought you might like a nice, simple meal that is a little out of the ordinary…after all, one cannot live on Christmas Cookies alone!  (We could try!)

Orange Bacon Wrapped Chicken Breasts

4 boneless, skinless chicken breasts
Poultry seasoning
Salt
Pepper
4 slices bacon (we used double :-), and used the thick, peppery kind!)
1/4 c. butter, melted
1 T. Worcestershire sauce
1/2 c. orange marmalade

Preheat oven to 375°. (350 if using a glass baking dish) Sprinkle each chicken breast with poultry seasoning, salt and pepper. (Be generous with the poultry seasoning!)  Wrap each piece of chicken with a slice of bacon and place in baking dish with bacon ends tucked under the breasts.  Melt the butter, Worcestershire sauce and marmalade in the microwave, stirring until combined. Pour evenly over the bacon-wrapped chicken breasts. Bake until chicken is done and the bacon is crisp, about 25-30 minutes.   Valerie says “I found a version of this recipe on the internet where it was credited to Peggy Trowbridge Filipone at the About.com website.  Il like recipes that are easy to adapt to the size of the crowd, large or small.  This is especially nice served with wild rice and a green salad. “

Jenny made this on a cool winter evening…it was delicious!  This recipe is featured in our “Between Friends” Cookbook…Available at Adrians.

THANK YOU for sharing the recipe Valerie!

If you’ve got a family favorite, I would love to have you email your recipe to me… vicki@adriansboutique.com  THANK YOU!

Adrians Boutique
118 N Main
Buhler, KS 67522
620-543-6488
http://www.facebook.com/adriansboutique





Tahitian Chicken

11 04 2011

This is a delicious dinner that is perfect for serving your family or for a large group.  We have actually served 200-300 people this unique dish at special events at Adrians…The really nice thing about it is that it can easily be made ahead and frozen…then when ready to serve, just make some rice, put out the toppings and you’re ready to go!

A Rotisserie Chicken saves time...

We started with two Rotisserie Chickens for this recipe…it just seems like I am running behind lately, so starting with a rotisserie chicken just saves time.  I really do prefer to roast my own chicken!  It is so easy to do, but you do have to have TIME to get it roasted!

Not the prettiest bird!

This is a perfect example of why you should roast your own bird!  I was pretty disappointed when we pulled this out of the box.  It had definitely been in the oven too long!

Chicken is almost ready

Fortunately, we had two chickens and between the two, got plenty of meat for our Tahitian Chicken…Debone the chicken and save the bones to boil later for some really great chicken broth!

Don't forget the crock-pot liners!

If you’ve followed us for very long, you’ll already know that we LOVE these Slow-Cooker liners from Reynolds.  We use them all the time at the store for very easy clean-up.  I hate to scrub out a cooked on mess from the crock-pot! You can find them by the ZipLock bags at the grocery store…my kitchen is never without them!!!

Gather the ingredients for the sauce

The sauce for Tahitian Chicken is made from ingredients most of us have in the pantry.  I even keep small cans of pineapple juice in my pantry just for this recipe…Looks like I need to put Soy Sauce on my grocery list! 🙂

My photo of the sauce cooking turned out to be just foggy steam…sorry!  Just put all of the sauce ingredients into a sauce pan and bring to a boil.  Stir constantly and let boil for 2 minutes before pouring over the bite-sized chicken.

Let simmer in Slow-Cooker

Let chicken mixture simmer in your (lined) Crock-Pot until ready to serve.  I have also frozen the chicken mixture in gallon sized ZipLock freezer bags at this point in the preparation for serving at a later time.

Rice Cooker

A Rice Cooker is one of my favorite kitchen tools (I actually have two of them!).  You can prepare rice any way you like for this dish, but I have to say that I love preparing rice in my rice cookers!  I have a small one that we use just for our family, and a larger one that I can prepare 10 cups of raw rice which yields over 20 cups of perfectly cooked rice.

Perfect Rice!

This is a great buffet line meal…even for just one family.  Put the Rice, Chicken mixture and all of the toppings on the counter, and let everyone go through a line and add all of their favorite toppings…choose from Chinese noodles, maraschino cherries, green onions, mandarin oranges, pineapple tidbits, peanuts, cashews, soy sauce, raisins, coconut or ????

Toppings for Tahitian Chicken

Now here is the disappointing part…I FORGOT to take a photo of the dinner as served…so sorry!  The good news is that we make this on a pretty regular basis, so I’ll be able to add that later.  Again, this is just a great “make ahead” meal for your family or for a crowd.  Hope YOU enjoy it as much as we have over the years.

Tahitian Chicken
Vicki Adrian, Buhler, Kansas
Adapted from a recipe from Elaine Franz of Buhler, Kansas

2 rotisserie chickens, deboned and cut into bite sized pieces
OR 8 cups diced cooked chicken breast

Hot cooked rice

Tahitian Sauce
1 1/4 c. pineapple juice
1 c. sugar
2 T. cornstarch
1/2 c. apple cider vinegar
1 T. soy sauce
1/4 tsp. ginger
1 chicken bouillon cube

Garnishes
cocktail peanuts, cashews, mandarin oranges, sliced green onions, coconut, Chinese noodles, pineapple tidbits, raisins, sunflower seeds, maraschino cherries & ????? use your imagination!

Whisk all of the sauce ingredients together in a saucepan. Bring to a boil, stirring constantly. Boil for 2 minutes.  Place crock pot liner in slow cooker.  Add chicken and pour sauce over all.  Heat and keep warm for serving.  Serve over hot rice and let guests top with whatever garnishes they would like.

*Note this is such an easy main dish to serve to a crowd and seems to please both men & women alike!  It is an all time favorite that we serve for events at Adrians.  Some tips: Prepare chicken and sauce ahead of time and freeze in gallon zip lock freezer bags.  These stack really nicely in the freezer.  When your party day arrives, thaw chicken, put in crock pot and let heat.  Cook your rice in a rice cooker, then open up the jars & cans of toppings…Very Easy!

Click for Easy Print Recipe for Tahitian Chicken

We LOVE to hear from you!  How are YOU using our recipes & ideas? Please leave a comment in the Reply box below. Thanks!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
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Jenny’s Chicken Salad

21 03 2011

Jenny's Chicken Salad

Cool & refreshing on a warm spring or summer day, homemade Chicken Salad is just hard to beat!  We are continuing our series on Comfort Foods that are also Freezer Friendly, but are going to break away today from that for this post.  For those of you that have just discovered our blog, right now we are journaling through a day that we spent filling the freezer for our daughter-in-law, Cassie while she is recovering from some health issues.

Start with a Rotisserie Chicken

Our recipe today steps away from the freezer meals, because they were also in need of something that was just ready to grab out of the fridge for an easy to fix lunch. We started with a nice Rotisserie Chicken from the Deli.  Skin & de-bone the cooled chicken, then tear or cut into bite sized pieces.  We used one whole chicken.

Dice the celery

Dice the celery…this gives the chicken salad some great texture and CRUNCH!  This recipe comes from an experience our daughter, Jenny had while working at a great little diner one summer during college.  It is a light and delicious Chicken Salad that is refreshing served on a nice hearty bread, a light croissant, or on a lettuce leaf as a salad.

Halve your Red Grapes

Next, prepare your red grapes.  Wash and stem them, then slice in half. Jenny learned so much about made from scratch cooking during the weeks she worked at the diner!  (Note to self…we’ll have to feature the homemade Cream Puffs someday soon! 🙂

We go for the REAL mayonnaise...Hellmanns!

Mix up the sauce that holds it all together using Real mayonnaise, sugar, salt & pepper. It’s starting to look like Chicken Salad!

Serve on a hearty wheat berry bread, a light croissant, or on a lettuce leaf.  Refreshing and delicious!

Chicken Salad on Croissant

Any church potluck will confirm the fact that there are hundreds of great Chicken Salad recipes out there that are family favorites! We hope you enjoy this very simple one. Click here for easy print recipe.

Chicken Salad Diner Style

1 prepared Rotisserie chicken, cooled, deboned and torn into bite sized pieces
1 1/2 – 2 1/2 cups seedless red grapes, cut in half
3 – 5 stalks celery, finely diced
1 1/2-2 T. sugar
1 cup real mayonnaise…(really the REAL mayo!)
salt & pepper (optional)

Mix all ingredients together.  Add a little more mayonnaise if needed.  Chill thoroughly if you can wait! Delicious served on a fresh croissant, hearty wheat bread, or beautifully arranged on a lettuce leaf.

This is such a simple recipe, but delicious!  An option would be to add some slivered almonds or chopped pecans, but my family likes it better without the nuts. Pretty enough to serve at a ladies luncheon, and hearty enough that the guys even like it!

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
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For many more delicious recipes, visit our blog: adriansboutique.com

We would LOVE to hear from you, and are always looking for new recipes. Please leave your comments in the box below.





Chicken Enchiladas Suisas

19 03 2011

Chicken Enchiladas Suisas

…Continuing our little mini-series of Comfort Foods that are also very FREEZER FRIENDLY… and feel like this is same song, second verse…this is another favorite recipe that I have had for over 30 years.  A little gal, Melody Connor was in our “Newly Married” Sunday School class and served it to us for dinner at their house.  Of course, even back then, I was never shy about asking for a good recipe when I taste something delicious!

Gather the goodies...

Start by gathering up the ingredients…looks like a big mess here… 🙂 We were making about 8 recipes at the same time!  I just love it when we’ve got a hundred things going!  Living out in the country if you forget an ingredient, you just have to start substituting.  Sometimes, it turns out to be a whole other dish!

Rotisserie Chicken

We started out with a rotisserie chicken, but you can use any cooked style chicken that you like.  This chicken was relatively small, so we used the whole chicken. Just remove the skin, debone and tear into bite sized pieces.

This recipe was featured in Adrian's "Between Friends" Cookbook

Mix chicken with green chilies, sour cream & cumin.  Place about 1/4-1/3 cup of chicken mixture on each of the tortillas and roll up. Mix up sauce and pour over the top of the rolled tortillas.  Top with some shredded (sharp) cheddar cheese. Now you can either wrap tightly and place in your freezer, or bake them right away to serve for dinner!

Chicken Enchiladas Suisas

This is a great dish to serve to a crowd!  We have served these enchiladas a couple of times at Adrians during different special events.  They are not too spicy, or too messy, so most everyone seems to like them. At the store, we cut these into halves or thirds because they really do make a large enchilada. Serve with some great crunchy tortilla chips, Mexican rice, a nice salad and don’t forget a little (or A LOT) of homemade guacamole on the side!

Filling the Freezer with Comfort Foods

The staff makes fun of me, because I always seem to have a “story” behind these recipes…”Served at my great grand-pappy’s second cousin’s funeral…etc. etc” 🙂 … Let me say that I just can’t help it!  🙂  I always tend to go to my tried & true recipes from my old, old recipe box first!

Chicken Enchiladas Suisas
Click Here for Easy Print Recipe

3 1/2 c. diced cooked chicken (or 1 small rotisserie chicken)
4 oz. chopped green chilies
1/2 c. sour cream
1/2 tsp. cumin
10 flour tortillas
1 can cream of chicken soup
1/2 c. milk
1/4 tsp. cumin
2 c. shredded cheddar cheese
Garnishes: chopped green onions, chopped tomatoes & sliced black olives

De-bone chicken and shred or chop into bite sized pieces. Mix cooked chicken, green chilies, sour cream and cumin together. Place about 1/4 to 1/3 cup of filling in each of the 10 tortillas and roll up. Place filled tortillas in greased 9 x 13 casserole dish. Combine cream of chicken soup, milk, cumin and 1 1/2 cups shredded cheese. Bake at 350 degrees for 30 minutes or until bubbling. Garnish with chopped green onions, chopped tomatoes and sliced black olives if desired.

ADRIANS “A Unique Boutique”
Downtown Buhler, Kansas

www.adriansonline.com
www.facebook.com/adriansboutique
For more delicious recipes, visit our blog: adriansboutique.com

*Note:  These enchiladas have been served at several Adrians events.  Can be easily prepared ahead and frozen for your convenience…Great for a crowd!





Cooking for Cassie Marathon!

14 03 2011

Clockwise starting with Crock Pot: Tahitian Chicken, Company Potatoes, Barbeque Meatballs, Chicken Enchiladas Suisas, Meatloaf, Chicken Spaghetti, Shepherd's Pie, Swedish Meatballs & (not shown) Chicken Salad

Our daughter-in-law, Cassie has had some pretty rough health issues for the last 5 or 6 weeks, so our daughter, Jenny & I thought we could help Josh & Cassie out by filling their freezer with some delicious comfort foods.  We would love to share some of these recipes with you…maybe you can use a couple of them to bless someone that is going through a difficult time.  Love to have you follow along on this journey with us…and we would love to hear back from YOU with ideas of great freezer meals, or a way that you have been blessed by someone, or by how you were able to help someone with a little home cooking!

We asked Cassie to make a list of their favorite comfort foods that would also do well frozen.  All of the recipes were found in either “The Pioneer Woman Cooks” or “Adrian’s Between Friends” Cookbooks.  Here is the list we worked from: Chicken Enchiladas Suisas, Barbeque Meatballs, Meatloaf, Tahitian Chicken, Swedish Meatballs, Company Potatoes, Pioneer Woman’s Chicken Spaghetti, Shepherds Pie & Chicken Salad for sandwiches.

Cassie & Josh are staying with wonderful friends, Clint & Jenny and their adorable young sons, Jack (1 1/2) and Charlie (6 months) while Cassie recovers.  We were thankful that Cassie felt good enough to join in much of the prep work…and we absolutely had a blast!  Our plan is to share all of the recipes in the next week or so.  Enjoy!  Vicki & Jenny

Ingredients for Pioneer Woman's Chicken Spaghetti

I LOVE Ree Drummond’s “Pioneer Woman Cooks” Cookbook…the photography is incredible…the recipes are delicious and I just really enjoy her style of writing.  Be sure to check out her blog at The Pioneer Woman.com…I’m sure you will enjoy it as much as we do!

It's easy to cook your own chicken!

Start by actually cooking your own chicken.  It is so easy,  makes the most delicious broth, and the chicken is tender and juicy.  Save this broth! We’re going to use some of it to add to our casserole, and use the rest to boil our spaghetti in for even more flavor.

Start with an exceptional recipe!

I love pictures when preparing a recipe and the Pioneer Woman Cooks has tons of them!  But just because a cookbook has photos, doesn’t necessarily mean that the recipe is that great.  Cooking is definatly part art and part science…with a lot of love mixed in.

Choose very fresh ingredients for exceptional results.

After cooking and de-boning the chicken, cook the spaghetti in the broth and set aside.  Follow the recipe to put it all together (very easy), and pour the entire mixture into a 9 x 13 greased casserole.

The finished casserole.

I can tell you that this recipe made plenty!  The casserole was heaped when we poured it into the pan, but after several of us tasted it (and I’m pretty sure several took more than one bite) 🙂 it was ready to go into the freezer.

Ready for the Freezer!

“The Pioneer Woman Cooks” Chicken Spaghetti

1 cut up fryer chicken
1 pound thin spaghetti
4 oz. jar diced pimentos, drained
1 small onion
1/4 c. finely dice green bell pepper
2 cans cream of mushroom soup
2 1/2 cups grated cheddar cheese
1 tsp. seasoned salt, such as Lawry’s
freshly ground black pepper to taste
1/8 to 1/4 tsp. cayenne pepper to taste

Preheat oven to 350. Add the chicken to a stock pot. Cove with water and bring to a boil. Reduce the heat to medium and simmer until the chicken is cooked, about 25 minutes (longer if your chicken is not cut up). Remove the chicken from the water using tongs or a slotted spoon and set it aside on a plate to cool.  Remove two cups of broth from the pot and set aside. Bring the remaining broth back to a boil and add the spaghetti. Cook it al dente.  Drain the spaghetti, discarding the cooking liquid. Set aside.

With two forks (or your fingers) remove the chicken from the bones. Shred or cut the meat into bite-size chunks. Drain the pimentos. Dice the onion and green pepper. Place the cooked spaghetti into a large bowl. Add the cream of mushroom soup and the two reserved cups of chicken broth. Add two cups of the shredded cheddar cheese. Then add the onion, green pepper and pimento. Add the seasoned salt, black pepper and cayenne pepper (optional). Finally add the diced chicken and broth.  Stir together well, then taste to check the seasonings. Pour the mixture into a large baking pan and top with the remaining 1/2 cup of shredded cheese.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

Now all you need is some fresh bread, a great salad,  crisp, cool evening and a bunch of hungry people!  Enjoy!