{Slow Cooker} Tuscan Chicken Stew

What makes something "Tuscan"?

Is it the white beans?

Or the tomatoes?

Surely somebody knows.

I don't, but I'll tell you something I DO know:

This stew is YUMMY.

It is full of delicious veggies, tender chicken, spices, oh, and of course those beans and tomatoes!

And it is guaranteed to warm you up if you've been outside at a football game, raking leaves, pumpkin patching, or any of the other outdoor activities people do in the fall.

And the best part is, I slowcookerized it for you (as of now that is officially a word, just so you know), so your slow cooker does all the work while you're out having fun (or in the case of leaf raking, not having fun)!

Slow Cooker Tuscan Chicken Stew

(printable version)

adapted from South Your Mouth

makes 6-8 servings

1-2 lb. chicken pieces (I used skinless thighs)

5 cups chicken broth

1 bay leaf

4 stalks celery, diced

3 carrots, diced

1 lg. onion, diced

5 med. red potatoes, chopped

1 15 oz. can great northern beans, drained and rinsed

1 14 oz. can diced tomatoes, undrained

1 tsp thyme

6 cloves garlic, minced

1/2 tsp paprika

1/2 tsp red pepper flakes

1/2 tsp Italian seasoning

Combine all ingredients in slow cooker. Cook on low 6-8 hours or until potatoes are tender and chicken is cooked through. If using bone-in pieces of chicken, remove bones and chop or shred meat. Remove bay leaf before serving.

{Skinny} Asian Chicken Lettuce Wraps

So you know how I've been gone for awhile? I know, I'm sorry about that. Several factors caused the absence...

1)We've been very busy! It started with the county fair and it's not over yet. It's shaping up to be a very full fall/winter what with weddings, vacays, speaking engagements, and the usual fall church schedule! And being busy means I haven't had time to try out very many new recipes.

2) I'm on a sort of a diet. I've been using the MyFitnessPal app and by counting calories and working out more I've lost almost 15 lb. since May! I feel great and I think I'm starting to look better too. I'd still like to lose another 10-15 though. That being said, I'm eating and cooking a little differently. Not all of the recipes I've tried have turned out very well.

3) It's been summer. I'm lazy. There, I said it. Too lazy to take photos, too lazy to write.

So, now that we've got the excuses logged, allow me to introduce you to one of my new favorite "skinny" dinners! Hubby and I just love the freshness of this easy dish! The flavors of the sauce are fantastic and you just can't get over the satisfying crunch of crisp lettuce, cabbage, carrots and smoky toasted almonds. Four of these wraps filled me up and still came in under 400 calories! Serve with brown rice and you've got a light, healthy, satisfying meal that won't add to your waistline!

Skinny Asian Chicken Lettuce Wraps

(printable version)

adapted from SkinnyMom

makes approx. 12 wraps (serves 3-4)

12 small lettuce leaves or 6 large, halved (we like to use romaine)

Filling: 

1 1/2 to 2 cups chopped or shredded chicken breast (I like to cook mine in the crockpot with a few TB of teriyaki or soy sauce, then shred)

2 cups shredded cabbage & carrots (dry coleslaw mix works perfectly!)

1 bunch green onions, chopped

1/2 cup chopped or slivered almonds, toasted

Sauce:

1/4 cup low sodium soy sauce

1 TB grated fresh ginger

1 TB toasted sesame oil

2 scallions, thinly sliced

1/4 tsp crushed red pepper

Mix up sauce ingredients until thoroughly combined. To assemble wraps, distribute filling ingredients evenly among lettuce leaves. Drizzle with sauce and roll.

Raspberry & Grilled Chicken Salad {with Roasted Raspberry Balsamic Vinaigrette}

Hubby and I absolutely love our summers here in the northwest! One of our favorite things about it is picking fresh fruit from the local farms around our area, and berry season is an extra-special treat.

Unfortunately, due to vacation, company, and a generally busy schedule, we discovered that we had completely missed strawberry season! I am really disappointed because I like to freeze 10 lb. or so to have on hand for our Sunday night smoothies!

We were also sad to find out when we arrived on the bluff that a poorly timed hail storm had ruined many of the season's cherries! We managed to find some good ones amidst the splitting and small fruit, but I'm sure it's a blow to the farmers!

However, even in the bad news, there was a bright spot- raspberries!

We spent an hour or so in 90+ degree weather to glean these beauties, but they were worth it! I think I had forgotten how much I enjoy a good raspberry.

So, inspired by our bountiful supply of sweet and tangy berries, I decided to adapt Closet Cooking's recipe for a bright strawberry salad into a raspberry salad! It did not disappoint! The rich combination of goat cheese, pecans and bacon topped with succulent grilled chicken was perfectly complimented by the acidic bite of the beautifully pink roasted raspberry balsamic vinaigrette.

Tip: If you're tempted to skip making your own dressing in favor of a pre-made balsamic vinaigrette- don't! It only takes a few extra minutes, and it's well worth your time!

Raspberry & Grilled Chicken Salad

(printable version)

inspired by Closet Cooking

serves 4

For Salad:

1 lb. chicken breasts

1 cup roasted raspberry vinaigrette, divided (recipe follows)

5 cups fresh baby spinach

2 cups fresh raspberries

4 strips bacon, cooked crisp and crumbled

4 oz. goat cheese, crumbled

1/4 cup pecans

Place the chicken and 1/2 cup of the dressing in a large ziploc bag and marinate at least 30 minutes or up to overnight.

Heat the grill to medium heat and brush lightly with oil. Grill chicken until internal temperature reaches 170 degrees (7-8 min. per side).

Meanwhile, prepare salad. Toss spinach with raspberries, bacon, goat cheese, and pecans. Dress salad now, or serve dressing on the side if you prefer. When chicken is done, slice thinly and place on top of individual servings.

For dressing (makes 1 cup):

1 cup raspberries

1/4 cup balsamic vinegar

1/4 cup olive oil

1 TB dijon mustard

1 tsp honey

1 large clove garlic, minced

1/4 tsp salt

1/4 tsp pepper

Preheat oven to 425. Place raspberries in a single layer on a baking sheet lined with foil and lightly greased with cooking spray. Roast about 10 min., watching carefully so as not to burn berries. Allow to cool slightly.

Puree all ingredients, including roasted raspberries, in a food processor or blender until smooth, adding more oil or vinegar as needed if dressing is too thick. Store in the refrigerator.

{Copycat} Red Robin Whiskey River BBQ Chicken Salad

Hubby and I enjoy date nights about twice a month, and one of our favorite locales for a more casual night out is Red Robin. Known for their gourmet burgers, onion rings and thick shakes, they also boast quite a variety of alternate entrees- such as some stellar mouth-watering salads, sandwiches and wraps. 

You might be familiar with the Whiskey River BBQ trio- the burger, the chicken burger, and the wrap-, but have you met the latest addition to the family? 

Several months ago I tried the new Whiskey River BBQ Chicken Salad- and fell in love. 

I quickly made a note of all the ingredients on my smartphone so I could try to recreate it at home- and finally, I have! 

If you haven't tried it at Red Robin yet, I encourage you to do so- but I'm also thrilled to bring you the easy, cheaper, customizable DIY edition! 

I think my favorite thing about this southwest salad is that it's just fun to eat! Every bite is an adventure- there are so many ingredients, you just never know what's going to be in your next forkful! It pops with color, flavor, and texture, featuring black beans, grilled corn, jicama, and much more!

Tip: I had never worked with jicama before, but I discovered that if you slice it too early, it will dry out!

Note: I didn't even try to replicate Red Robin's secret Whiskey River BBQ Sauce- I have my own favorite! I highly recommend Sweet Baby Ray's (oh, and I really do love it...not getting paid for this product placement)! :)

Copycat Red Robin Whiskey River BBQ Chicken Salad

(printable version)

by Jenn

serves about 4

4 skinless, boneless, chicken breast halves

2 ears sweet corn, husks intact, silk removed

3 cups romaine lettuce, chopped

3 cups iceberg lettuce, chopped

3 Roma tomatoes, chopped

1/2 of a medium jicama, peeled and chopped into 1/2 in. cubes

1 can black beans, drained and rinsed

1 cup shredded cheddar cheese

1/2 cup French fried onions

1 cup slightly crumbled tortilla chips

1/4 cup ranch dressing

1/2 cup Sweet Baby Ray's Original BBQ Sauce, divided

1 avocado, sliced

Preheat grill to medium-high heat. Grill chicken 15-20 min., turning once, or until internal temperature reaches 170 degrees F. Meanwhile, grill corn in husks 15 min., turning every 5 min. (For a great tutorial on grilled corn, click here). During last 5 min. of grilling, brush chicken with about a 1/4 cup of the BBQ sauce.

While chicken and corn are grilling, prepare salad ingredients. Toss romaine and iceberg together.

When corn is finished grilling and has cooled slightly, slice the kernels off of the cob (this works best in a bowl with the cob standing vertically!). 

Slice slightly cooled chicken thinly.

Assemble salad ingredients on individual plates as you like, though I suggest ending each serving with a drizzle of the ranch dressing, followed by the sliced chicken, a drizzle of BBQ sauce, and garnished with a few avocado slices.

Enjoy your "night out" at home!

Spaghetti with Sauteed Chicken & Grape Tomatoes

Need a new way to dress up your spaghetti noodles? This delicious chicken dinner is easy enough for weeknights and has vibrant flavors and beautiful splashes of color! Simple ingredients like tomatoes, chicken, basil and garlic make this a healthy, fresh choice (pssst...it's also under 400 calories!).

Spaghetti with Sauteed Chicken & Grape Tomatoes

(printable version)

from Skinnytaste

serves 4

2 chicken breast halves, cut into 1 in. pieces

1/2 tsp oregano

1/2 tsp basil

salt and pepper

1-2 tsp olive oil

8 oz. spaghetti

2 cups grape tomatoes, halved

6 cloves garlic, smashed and coarsely chopped

4 tsp olive oil

4 TB chopped fresh basil

Grated cheese, for topping, if desired

Bring a large pot of water to boil. 

Meanwhile, season chicken generously with salt, pepper, oregano & dried basil. Heat a large skillet on med-high heat. Add 1-2 tsp olive oil. Add chicken. Saute 3-4 min. or until no longer pink. Remove and set aside.

When water begins to boil, add pasta and cook according to package directions. Reserve about 1/2 cup cooking water before draining.

While pasta cooks, add remaining olive oil to skillet on med-high heat. Add garlic and saute until golden brown (do not burn!). Add tomatoes and salt & pepper to taste and reduce heat to med-low. Saute 4-5 min. 

When pasta is drained, add it to the tomatoes and toss well. If pasta seems to dry, add some of the reserved pasta water.

Add fresh basil and chicken and toss well. Serve topped with grated cheese if desired.

Simple Sesame Chicken

You know how some recipes look absolutely amazing, but sadly involve about a billion and one steps, chopping up 23 ingredients and using a separate cooking technique you probably have to go to culinary school to understand for each one? Not to mention the 15 gadgets you can't afford, let alone know what they are or what they do.

Okay, so maybe I'm exaggerating slightly, but you know what I mean.

Well, this? This is not that.

This is really and truly quite simple, involves only about 5 steps, requires chopping only 1 ingredient and involves methods I'm pretty sure you've heard of ("whisk," "toss," "cook," and "bake," anyone?). Oh yes, and the only gadget you need is an oven safe skillet (but really, if you don't have one of those, just transfer the chicken to a baking pan for the oven and you're good).

So, no excuses for you! Make this chicken!!

Really, we were so impressed with the flavor of such a simple dish- it really could outdo anything at Panda Express and even give P.F. Chang's a run for its money! The chicken is tender and flavorful, having that perfect sticky "crust" on the outside which of course is the perfect vehicle for toasted sesame seeds. The first time I made it, I served the chicken with some steamed asparagus mixed in, over hot cooked white rice. The second time I served it over some stir fried noodles and veggies.

If you want to do the noodles, here's what I did: I chopped some cabbage (about 1/3 of a head), a carrot, a stalk of celery and 1/2 an onion. I had some leftover spaghetti, so that's what I used for the noodles (you can use some kind of fancy oriental noodle if you like). I stir-fried the veggies in some olive oil and sesame oil till they were crisp tender, then added some noodles and a mixture of 1 TB soy sauce, 1 TB brown sugar and 1 TB vinegar and stir-fried until the noodles were hot. They were delicious!!

Oh, and a "pro tip"? If you don't have the sesame oil, go buy some! I didn't have any the first time, but the second time I did and it made a huge flavor difference! Definitely worth purchasing!!

Simple Sesame Chicken

(printable version)

slightly adapted from How Sweet It Is

serves about 4

2 lbs. chicken breast, cut into bite size pieces

1/2 tsp salt

1/2 tsp pepper

3 TB flour

2 TB toasted sesame oil

1 TB olive oil

1/4 tsp garlic powder

1 TB low sodium soy sauce

1 TB brown sugar

1 TB white vinegar

1/2 cup low sodium chicken stock

2-3 TB toasted sesame seeds

To toast sesame seeds: preheat oven to 350. Spread seeds on an ungreased baking sheet. Toast in oven 10-15 min., watching carefully so that they don't burn. Remove when seeds are fragrant and lightly browned. Set aside.

Preheat oven to 400.

In a bowl, whisk together chicken stock, brown sugar, 1 TB sesame oil, garlic powder, soy sauce and  vinegar. Set aside.

Heat a large oven proof skillet over med-high heat. Put flour, salt and pepper in large resealable plastic bag. Add chicken pieces and shake until evenly coated. Add olive oil and 1 TB sesame oil to skillet and once hot, add chicken pieces in a single layer. Cook until seared and golden on one side (about 2-3 min.); flip and cook until golden again. Pour sauce mixture over chicken and toss to coat. Turn off heat and place skillet in oven. Bake for 20 minutes, then remove and sprinkle with sesame seeds.

Serve over hot cooked rice or noodles with your choice of veggies.

{Easy} Chicken Marsala

So remember my new commitment to no mushrooms left behind? Starting over? No awkward glances and all that?

Well, I decided that if I was to really be an adventurous, willing-to-taste-anything kind of cook, then mushrooms and I better start working on our relationship. For real. So you know what I did? I chose a dish packed with mushrooms. It can't get much more mushroomy than chicken Marsala, right?

And oh, my gosh. I was blown away. This dish is not only simple, not only elegant, but it is so amazingly delicious! And rather than being delicious in spite of the dreaded fungus, it seems to, suspiciously enough, be because of them! How do you like them apples? Er...mushrooms?

The chicken is deliciously moist and the sauce is out of this world. As a suggestion, I believe the Marsala sauce was invented to swim atop a pile of homemade mashed potatoes. Just sayin'.

So I'd say we're better friends now. I mean, not like the kind of friends who have sleepovers and tell all their deepest, darkest secrets...but at least I think we're more than acquaintances. Though really, you'd have to ask the mushroom.

Chicken Marsala

(printable version)

from Savory Sweet Life

Serves 4

2 chicken breasts, split and pounded to 1/4 in. thick

Salt and pepper to taste

1/2 cup flour (or corn starch for gluten free)

Up to 1/2 cup olive or vegetable oil

8 oz. mushrooms, sliced and cleaned

2 TB butter

1/2 cup Marsala wine

1/4 cup chicken broth

1/4 cup sherry or dry white wine

Optional: 2 TB heavy cream

Garnish with chopped parsley or oregano if desired

Season chicken with salt and pepper and dredge in flour.

Heat oil over medium-high heat. Fry chicken 3-4 min. on each side or until they are golden brown. Remove and place on a serving platter and cover with foil. Carefully soak up any excess oil in pan with paper towels.

Reduce heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 min., making sure to season them with salt and pepper lightly. Add Marsala wine, sherry, cream, and chicken stock, allowing the liquid to reduce slightly- about 3 min. Pour mushrooms and sauce over chicken and serve. Enjoy!

Penne Gorgonzola with Chicken

I have recently discovered another love. Can you guess what it is?

I suppose "cheese" would always be a safe guess. And if that's what you said, you'd be darn right! No, I haven't recently discovered a love for cheese in general. I have loved cheese since...well, probably since I could eat cheese! But for many, many years, my knowledge of cheese was limited to varying shades of cheddar. Which is amazing, by the way. But along the way of my cooking journey, I have discovered SO MANY kinds of cheeses! Amazing cheeses!! Soft cheese, hard cheese, crumbly cheese. Who knew there were so many kinds to love??

Among the many textures, flavors, and colors, there is one in particular that I have recently been over the moon about. Gorgonzola. OH. MY. GOODNESS. This cheese is so incredible. I think it started on our anniversary this summer when we ate an appetizer of Gorgonzola Waffle Fries with a Gorgonzola dipping sauce. I could have eaten that alone for dinner. Every once in a while, I daydream about it. Wish I could find a way to replicate it. *sigh*

Anyways, this cheese, with its contrasting sharpness and sweetness, has captured my heart and my taste buds, which is why I cannot wait to share this fabulous pasta recipe with you! It is creamy and flavorful and laced with the pleasant flavors and aroma of fresh herbs and a quality cheese.

Penne Gorgonzola with Chicken

(printable version)

slightly adapted from Taste of Home

serves 8

1 package (16 oz) whole wheat penne pasta

1 lb. boneless, skinless chicken breasts, cut into 1/2 in. pieces

1 TB olive oil

1 lg. garlic clove, minced

1/4 cup white wine

1 cup heavy whipping cream

1/4 cup chicken broth

2 cups (8 oz.) crumbled Gorgonzola cheese

6 to 8 fresh sage leaves, thinly sliced

salt and pepper to taste

extra Gorgonzola and fresh parsley for garnish

Cook pasta according to package directions. Meanwhile, in a large skillet, over med. heat, brown chicken in oil on all sides. Add garlic, cook 1 min. longer. Add wine, stirring to loosen browned bits from pan.

Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper. Cook just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with additional cheese and parsley.

Slow Cooker Chicken Caesar Sandwiches

I don't know about you, but I loooove chicken caesar salads.

I don't care if there are anchovies in the dressing!

Who brought that up anyway??! Back to the salad.

A Caesar salad is such a simple thing. Romaine lettuce, Parm, croutons. Occasionally chicken. And the dressing. Mmm, the dressing. My current favorite is Ken's Lite Creamy Caesar. It really doesn't taste light. It is yummmy.

So you know what is just a crazy genius idea? Putting all that Caesar salad goodness into a sandwich! And even more awesome? Let's use the crock pot! Or this would also be amazingly simple with leftover shredded chicken.

It is really amazing just how much these sandwiches taste like a classic Caesar salad. There's chicken, totally soaked in your favorite Caesar dressing. Then there's Parm- mixed in to the chicken and sprinkled on top. There's a good helping of crispy green romaine. And even the buns, golden toasted, pose pretty convincingly as croutons.

Wow, seriously. If you're having a Caesar salad craving, try one of these sandwiches. So good and incredibly simple!!

Slow Cooker Chicken Caesar Sandwiches

(printable version)

slightly adapted from Chef in Training

makes about 6 large sandwiches

2 lbs. chicken breast (or leftover shredded cooked chicken)

1/2 to 1 cup of your favorite Caesar dressing

1/2 cup shredded Parmesan cheese

1/4 cup chopped fresh parsley or 2 tsp dried parsley

1/2 tsp pepper

2 cups shredded or chopped romaine lettuce

6 hamburger buns (you could also do sliders!)

Place chicken in slow cooker. Cover with 1-2 cups water, cover and cook on low 4-6 hours. 

Remove chicken and shred. Pour water from the slow cooker. 

Return chicken to slow cooker and add dressing, Parmesan cheese, parsley and pepper. Stir until combined. Cover and cook on high 30 min. or until hot.

Toast hamburger buns until broiler until just browned.

To assemble, put some chicken mixture on each bun, top with extra Parmesan cheese and lettuce and serve!

Chicken Paprikash

Isn't it funny how many comfort foods contain pasta? Spaghetti, macaroni and cheese, fettuccine alfredo...somehow a delicious sauce, poured over steaming noodles (no matter the shape!) does wonders for our souls.

This chicken paprikash is a new one for me- it definitely stirred up some homey feelings and I was sure it reminded me of something.

Maybe it was the tender chicken simmering in a flavorful red sauce that reminded me of my mom's chicken spaghetti.

Or maybe it was stirring sour cream into a tomato based sauce that put me in mind of stroganoff.

Either way, this sauce has a flavor of its own- and if you haven't guessed it yet, refer back to the title. Paprika! Two whole tablespoons of the sweet and smoky substance make up about the only spice in this dish (besides salt and pepper of course!). And it is amazing. Down home comfort with a flavor twist.

Do you have a favorite "comfort food" recipe?  I'd love to try it! Please email me at peanutjoy@gmail.com and maybe I'll feature your recipe on my blog!!

Note on the recipe- Annie recommends using bone-in, skin-on chicken thighs and/or legs...I chose to use skinless, boneless chicken breast and it was wonderful- so go by your preference!

Chicken Paprikash

(printable version)

from Annie's Eats

serves 8

3 lbs. chicken thighs, legs or breast

salt and pepper

2 tsp olive oil

1 lg. yellow onion, halved and thinly sliced

3 cloves garlic, minced

2 TB sweet paprika

3 TB flour

1 3/4 cup chicken broth

1 (15 oz.) can diced tomatoes, with juice

1/2 cup sour cream or greek yogurt

cooked egg noodles for serving

Season chicken with salt and pepper. In large pot, heat oil over med-high heat. Place the chicken pieces in the pan, skin side down (if using thighs or legs) and cook until browned, about 6 min (time will be shorter if using breast). Flip and cook other side until browned. Transfer to a plate.

Discard all but 1 TB of fat from pot and lower heat to med. Add onion and cook, stirring frequently, until it begins to soften, about 2 min. Add garlic and continue to cook, about 3 min. more. 

Stir in paprika and flour, season with salt and pepper, and stir constantly until the mixture is fragrant and begins to stick, about 1 min.

Stir in broth a bit at a time, whisking until smooth. Add tomatoes and bring the mixture to a boil. Return chicken to the pot. Reduce heat to a simmer, cover and cook until chicken is cooked through, about 20 min. Prepare noodles while chicken is cooking.

Remove chicken pieces to a cutting board and shred, removing skin and bones if necessary. Stir shredded chicken back into the pot. Remove from heat and stir in sour cream or yogurt. Serve warm over egg noodles.

Chicken Divan

I think the cooler weather makes me more prone to go back to those old, familiar recipes that have been tried and tested and loved for years on end, especially those that remind me of cooking with my mom or celebrating birthdays (always a big deal in our house).

This particular casserole (affectionately renamed "Chicken Curry" by our family) was a favorite of my older brother and I think he requested it for his birthday dinner every year that I can remember. It was also a "company dinner" staple, being all fancy with the slivered almonds on top and easy to make enough for a crowd. The broccoli and chicken in a creamy curry-tinged sauce is perfectly paired with the crunchy cheesy-almond topping.

I still have vivid snapshots of memories stirring the sauce, chopping the chicken, pouring steaming broccoli into the baking dish, grating the cheese and tearing up the bread for the topping. So not only is this a tasty, satisfying meal, it also holds those special memory triggers reserved for the beloved foods of our childhood.

That being said, I did however, lighten it up just a teensy bit. As a kid I thought nothing of dumping a heaping scoop of mayo into this delectable dish, but as I am a little bit more health conscious (and, let's be honest, the main reason was because my mayo jar was almost empty) I decided to sub the mayo for fat free greek yogurt. Zero fat, plus great proteins and other good-for-you stuff and I couldn't taste the difference. Still the same great creamy sauce! Yay!

Chicken Divan

(printable version)

serves 4-6

1 10 oz. package of frozen broccoli

2 cups chopped cooked chicken

1/2 cup mayo or greek yogurt

1 can cream of chicken soup

2 tsp lemon juice

1/2 tsp curry powder

1 TB melted butter

1/2 cup bread crumbs

1/2 cup shredded cheddar cheese

1/2 cup slivered almonds

Hot cooked rice

Preheat oven to 350. Cook broccoli according to package directions.

Place broccoli in greased 8x8 pan. Layer chicken over broccoli.

In a medium bowl, combine mayo (or yogurt), soup, lemon juice and curry and mix until well blended. Pour over chicken. In another bowl, combine butter, bread crumbs, cheese and almonds and mix. Sprinkle over the top of other ingredients.

Bake 45 min to an hour or until sauce is bubbly and topping is golden. Serve over hot cooked rice, if desired.

Baked Chicken and Spinach Flautas

What is the difference between a flauta and a taquito?

If you're looking at the pictures and thinking, gee, I have no idea, then you're in good company.

I had no idea either, so I googled it, of course!! From where we stand, there's really no difference. The terms are interchangeable.

However, if you live in the regions of the world from whence we were blessed with such foods, you may know that a flauta is usually made with a flour tortilla and a taquito is usually corn. Also there are some questions of size, but we won't go into that.

For all practical purposes, there really isn't a difference.

And even if there is, who really cares what you call it as long as it's crispy and has cheese oozing out of it? Am I right??

Sooo...pick a name out of a hat and enjoy this yummy and healthy Mexican-cuisine inspired appetizer/dinner!

Baked Chicken and Spinach Flautas\

(printable version)

adapted slightly from Healthy-Delicious

makes about 10 flautas (serves 3-4)

1 lb. chicken breast or thighs (or pre-cooked, shredded equivalent- those rotisserie chickens would be great here!)

16 oz. chicken broth

2 cups water

1 tsp paprika

1 tsp salt

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

1 Jalapeno pepper, minced (I used canned pickled jalapenos since they are less hot)

3 cups fresh baby spinach, chopped

10 soft taco size flour tortillas

6 oz. good melting cheese, shredded (I used a mozzarella blend)

cooking spray (or oil) and additional salt

Preheat oven to 450.

If using uncooked chicken, chicken pieces in deep pan and cover with broth and water. Bring to a boil, then reduce to a simmer and cook for 10 min. or until chicken is no longer pink. Remove from liquid and shred. Mix chicken with seasonings.

Pour out all but 1/4 cup of the cooking liquid. Add jalapeno and spinach and cook over low heat 2-3 min. or until spinach is wilted.

To assemble, spread about 1 TB of the chicken mixture along one edge of a tortilla. Repeat with spinach and cheese. Roll up and place seam side down on a greased baking sheet. Repeat with remaining ingredients. Spray tops of flautas with cooking spray or brush with oil then sprinkle with salt, if desired.

Bake 10-15 min. or until crispy, turning if needed to brown evenly. Serve with salsa and sour cream if desired!

Chicken Orzo Skillet

I present to you: another delicious skillet supper!

This tasty dish is full of flavor and healthy ingredients- tender chicken, white beans, orzo pasta, roasted broccoli and stewed tomatoes. All easy to prepare and even easier to enjoy!

Tip: Heating up leftovers the next day, I topped my helping with a handful of grated cheese...definitely an upgrade!

Chicken Orzo Skillet

(printable version)

adapted from Taste of Home

serves 6

1 cup uncooked orzo pasta

1 lb. chicken breast, cubed

3 tsp. olive oil, divided

3 garlic cloves, minced

2 cans stewed tomatoes, cut up

1 can cannellini beans

1 1/2 tsp Italian seasoning

1/2 tsp salt

about 2 cups fresh broccoli florets, roasted (for instructions on roasting broccoli, click here)

Shredded mozzarella cheese, if desired.

Cook orzo according to package directions. Meanwhile, cook chicken in 2 tsp oil over med-high heat for 6-7 min. or until no longer pink. Remove to a plate and keep warm.

In the same skillet, cook garlic in remaining oil for 1 min. Add tomatoes, beans, seasoning and salt. Bring to a boil. Stir in broccoli and chicken and heat through. Drain orzo, stir into chicken mixture. Top with cheese, if desired. Enjoy!

Chicken {or Tuna} Noodle Salad

There is one point on which my husband and I do not agree (okay, so there's a couple, but really, not very many!). 

Tuna. 

He hates it. I enjoy it. 

I grew up on tuna- my mom LOVES it! She eats it almost every day, on crackers, on sandwiches, in salads...her mom also loves it, so I guess it's hereditary. 

However, even though my husband grew up eating tuna casserole (and I did not...hmmm...maybe we've got something there), he does NOT like tuna. So, like a good wife (haha) I do not force him to eat it. 

However, this summer I've had a craving for my mom's tuna noodle salad. The perfect summer meal, it doesn't require an oven, requires minimal preparation and uses simple ingredients you probably already have. The only point my mom and I disagree on is the temperature. She likes to serve it while the noodles are still warm- I like to make it ahead of time so it will be chilled. 

Anyhow, back to the problem. Tuna. I decided to make a compromise. I'd make the salad, but substitute canned chicken for the tuna! Hardly anybody can tell the difference between chicken salad and tuna salad anyway, so why not? Hubby will be happy not to have to eat tuna and smell that fishy smell in the house and I can have my salad. :) Yum!

Chicken (or Tuna) Noodle Salad

(printable version)

serves 4-6

1 pkg. spiral noodles (or shape of your choice)

1 large can of chicken (or tuna), drained

about 1/2 cup chopped celery

about 1/2 cup diced cheddar cheese

1/4 cup mayonnaise, or more to taste

2 TB mustard, or more to taste

salt and pepper

Cook noodles according to package directions. Drain and rinse with cold water. Place in a large serving bowl.

Add remaining ingredients to noodles and mix thoroughly to combine. Salt and pepper to taste. If desired, cover and chill.

BBQ Chicken Pizza

Are you ready for a KitchenJoy original pizza??

If you can use Thai peanut sauce, strawberry jam, and refried beans in place of traditional pizza sauce (not all together, of course!), I thought, then why not barbecue sauce??! I have seen it done before and it always sounded good, so I decided to give it a try.

I baked some chicken with a special Dean's BBQ seasoning, shredded it, added some scallions, tomatoes, and garlic (oh, and don't forget CHEESE), and there you have it! A fantastic and different pizza to shake up the old routine. Yum!

BBQ Chicken Pizza

(printable recipe)

a KitchenJoy original recipe

makes 1 pizza

1 recipe pizza dough

about 1/3 to 1/2 cup barbecue sauce (our favorite is Sweet Baby Ray's!)

1 chicken breast, cooked and shredded, seasoned to your liking

shredded cheese (enough to cover- your favorite variety!)

1 scallion, thinly sliced

2-3 cloves garlic, thinly sliced

grape tomatoes, sliced

Prepare dough as directed. Preheat oven to 500.

Spread crust evenly with BBQ sauce. Top with chicken, followed by cheese, scallions, garlic and tomatoes.

Bake 10-12 min. or until crust is golden and cheese is bubbly. Cool slightly, then slice and serve! 

Three Bean and Grilled Corn Salad

This salad is so good, I made it Saturday for dinner and couldn't stop eating it all weekend. We had leftovers for lunch after church Sunday, then I took a nap and when I woke up, all I could think about was eating more salad and granita. I think I practically had a dream about it. Sad, right?

Pre-grilling...

Post-grilling...

But seriously- this is so amazing! I think it just took up residence in the top slot of my "Favorite Summer Salads" list. The grilled vegetables and the abundance of lime juice take the flavors to a whole new level and the addition of creamy avocado is to die for. I went a step further and added a grilled chicken breast to "make it a meal" (the recipe was for a side dish), but it really isn't absolutely necessary. The beans are quite filling and there is plenty to go around.

Fresh, crisp veggies infused with smoky grilled flavor, colorful beans, juicy tomatoes, topped with buttery avocado and sparkling with zesty lime...

Is your mouth watering yet?

Three Bean and Grilled Corn Salad

(printable version)

adapted slightly from Myrecipes

serves 12 as a side dish, 6 as a main dish

1 cup halved grape tomatoes

1 tsp salt, divided

3 ears shucked corn

1 med. yellow onion, cut into 1/4 in. thick slices

1 jalapeño pepper

2 chicken breasts (optional)

about 1 TB olive oil

1/3 cup chopped fresh cilantro

1/3 cup fresh lime juice

1 can pinto beans

1 can black beans

1 can kidney beans

2 diced, peeled avocados

Preheat the grill to med.-high heat.

Place tomatoes in a large bowl and sprinkle with 1/2 tsp salt. Let stand 10 min. Drain and rinse beans.

Brush corn, onion, jalapeño and chicken evenly with olive oil. Place on grill rack. Grill chicken until cooked through, turning once. Grill onion and jalapeño 8 min. or until lightly charred, turning halfway through. Grill corn 12 min. or until lightly charred, turning halfway through. Let vegetables stand 5 min. 

Cut kernels from cobs. Coarsely chop onion. Finely chop jalapeño, discarding stem and seeds. Dice chicken.

Add corn, onion, jalapeño and chicken to tomato mixture; toss well. Add remaining salt, cilantro, lime juice and beans to corn mixture; toss well.

Top with avocado.

{Skinny} Grilled Chicken and Roasted Broccoli Alfredo

You want to know what really makes this recipe fantastic?

No, not the juicy grilled chicken.

No, not even the amazingly rich and creamy sauce that harbors no such lurking fats like cream or butter (well, ok, if I'm going to be serious, the sauce is pretty darn fantastic. But I digress...).

What, then??

The broccoli. Oh my.

If you have never tasted roasted broccoli in your life before, please take a few minutes and treat yourself. Yes, I mean, go now, to the store and buy a head of broccoli (are they called heads?), chop it up, throw some oil on that baby and start it roasting.

Ok, where were we? While your broccoli is roasting we can finish our discussion. About what? Oh, yes. Roasted broccoli. By they time I have you drooling your own roasted broccoli will be done and then you'll thank me, ok?

SO.

My husband is a self-proclaimed broccoli disliker (he is so sweet, he would never use the word "hate"). So, even though I like it, I usually forgo it to make other veggies we both like.

Asparagus, for example.

Anyway, when he bit into a piece of the roasted broccoli included in this fabulous meal, he said something to the effect that if everyone made broccoli like that, no one would be a hater. Well, maybe not in those words. But you get the idea. He loved it! I told him that the blogger on the site where I learned how to work such magic said it was better than biting into a steak and he actually said, "I could see why she would say that..."

!!!

Something about the roasting really brings out the good side of broccoli and gives it that oh-so-yummy sort of crispiness. And doused in a fair amount of Alfredo? Don't get me started.

So, SO different than steamed broccoli. K?

Seriously, there's no way you'd know this was a "skinny" recipe if I didn't tell you.  The sauce is rich and creamy and melty like any good Alfredo. I kept having to remind myself that there was no butter and no cream involved. Crazy! I guess the Greek yogurt must be the secret weapon, because there's hardly even any milk!

So go ahead. Pretend like you're indulging.

{Skinny} Grilled Chicken and Roasted Broccoli Alfredo

(printable version)

from Celebrations .com

makes 4 servings

2-3 chicken breasts, grilled and cut into chunks (about 2 cups)

2 cups broccoli florets

8 oz. fettuccine

2 TB olive oil

2 tsp minced garlic

2 TB flour

1 cup chicken broth

1/4 cup nonfat Greek yogurt

1/4 cup skim milk

1/4 tsp pepper

pinch of nutmeg

3/4 cup fresh Parmesan cheese, grated

To roast broccoli, preheat oven to 425. Toss florets with a small amount of olive oil, salt and pepper. Roast on foil lined cookie sheet 15-20 min. or until crisp-tender. Set aside.

Cook pasta according to package directions.

To make sauce, heat olive oil in a medium saucepan over med-low heat. Add garlic and cook, stirring frequently, until garlic is golden, about 2 min. Whisk in flour until smooth, about 2 min. Gradually whisk in the chicken broth, yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer about 3 min. or until the mixture thickens, stirring gently. Stir in cheese until melted.

Toss pasta, chicken, broccoli and sauce to combine and evenly coat.

Tex-Mex Chicken and White Cheddar Spaghetti

You know how some dishes are better the second day?

Like, after the spices and things have had some time to chill out together in the fridge overnight (or longer)?

Well, it's a good thing this recipe makes enough for an army because it's one of those. Every time we reheated it (which, I think, was about 4 or 5 times), it seemed to taste better to me!

Maybe it was the chicken absorbing the spice of the jalapeños.

Or the noodles soaking in the sharpness of the aged white cheddar sauce.

Or the cilantro working it's way into everything else.

However it happens, this spaghetti is delicious at first bite, and even better with every subsequent taste.

Tex-Mex Chicken and White Cheddar Spaghetti

(printable version)

from Lauren's Latest

serves about  6

12 oz. thin spaghetti (I used whole wheat)

3 TB butter

1 cup diced yellow onion

2 TB flour

1 cup chicken stock

1 cup milk

1/2 lb. grated sharp white cheddar cheese

1 TB chopped pickled jalapeños + 1/2 TB juice

1/2 tsp cumin

salt & pepper to taste

2 cups cooked, shredded chicken

3 TB chopped cilantro

Cook noodles according to package directions.

In another large saucepan, melt butter and saute onions until softened, about 5 min. Stir in flour and cook 2 more minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat and cook until sauce has thickened. Sprinkle in grated cheese and stir to melt into sauce evenly. Stir in cumin, salt and pepper, jalapeños, jalapeño juice, chicken, cooked spaghetti and cilantro. Toss to coast everything evenly in sauce. Taste and adjust seasonings if desired. Top with more cilantro.

Thai Chicken Pizza

I told you I was on a Thai kick, right? Okay, then I won't belabor the point.

A Thai kick definitely wouldn't be complete without giving this pizza a whirl.

It has all the right components...sweet chili sauce...cilantro...PEANUTS...

I actually used up all my sweet chili sauce on that delicious salad, so what do you think I did about a sauce for the crust?

Yep- I used the leftover dressing from said yummy salad. It was perfect! But, I'm sure that if you don't have some amazing Thai salad dressing leftover hanging around in the back of your fridge, that plain old sweet chili sauce will work just fine.

By the way, this was my first known and deliberate encounter with a shallot. They unwrap like garlic and look like onions and have a mild onion flavor. Don't be deceived by the mild reputation, though- I cried buckets cutting it!

Tears aside...

Enjoy the peanuts.

Thai Chicken Pizza

(printable version)

adapted slightly from Annie's Eats

makes 1 pizza

1 recipe pizza dough

1/4 cup sweet Asian chili sauce (or dressing, if you have it!), plus more for drizzling

1 shallot, thinly sliced

1/2 large zucchini, thinly sliced

1 cup shredded cooked chicken

2/3 cup shredded mozzarella cheese

3-4 (better make it 4) TB chopped peanuts

2 TB minced fresh cilantro

ground red pepper flakes

Preheat oven to 500.

Follow directions to make crust. Spread chili sauce (or dressing) evenly over crust.

Layer with shallot, zucchini, chicken, cheese and as much red pepper as you like (it's hot!).

Bake pizza 12-14 min. or until crust is lightly browned. Cool slightly, then sprinkle with peanuts and cilantro. Drizzle with extra sauce just before slicing and serving.

Thai Crunch Chicken Salad

I've been on a bit of a Thai food kick.

I think it began with the delicious chicken satay...

then was encouraged by the amazing stir fry I made using the leftover peanut sauce...

and continued by the great little Thai restaurant my friends and I found in Mukilteo on our reunion...

and now, even as I bring to you this scrumptious salad, a Thai pizza recipe has gotten awfully cozy with next Friday night.

I'll confess. I'm not a huge fan of curry. I'm allergic to coconut. I don't even like spicy food. So what is it that draws me to Thai food?

What do you think?

If you guessed "peanuts" or "peanut butter" you would have hit the nail on the proverbial head. Let's be honest. That's all I'm really in it for. The excuse to spread peanut butter all over salads, pizza, noodles, chicken, whatever.

This salad lives up to its name. Crunch. Just about every ingredient in here gives that satisfying feeling. Starting with my new friend.

Readers, meet napa cabbage.

Napa Cabbage, meet readers.

I had never had the privilege of acquaintance with such a cabbage before, in fact, I did not even know such a variety existed until I looked for it at our local supermarket! It is very pretty, chops up nicely, and looks more like iceberg lettuce than its more well known comrade, green cabbage.

Next on the crunch list are carrots and cucumbers. I don't need to tell you about them, do I?

Then we have edamame. Oh, elusive edamame. I could not find these green soybeans anywhere, so what did I do? I subbed in another crunchy lookalike. Sugar snap peas! They worked like a charm with their fresh taste and signature snap. Oh, and I also substituted chives from my garden for the green onion. Yum.

Last on the crunchy lineup are, of course, peanuts. Yay peanuts!

And what is poured on top of all the crunchy goodness? This fabulous tangy-sweet dressing.

Can you guess what's in here? PEANUT BUTTER.

Oh, and other things.

Thai Crunch Chicken Salad

(printable version)

slightly adapted from How Sweet It Is

serves about 6

1 napa cabbage, chopped
1 red cabbage, chopped

6 green onions (or a bunch of chives)

1 large cucumber, peeled, sliced and quartered

2/3 cup chopped or sliced carrots

2/3 cup chopped sugar snap peas (or edamame)

2/3 cup torn fresh cilantro

2/3 cup chopped peanuts

3 boneless, skinless chicken breasts (grilled is delicious!)

1/2 tsp salt

1/2 tsp pepper

Dressing and Marinade

1 cup sweet chili sauce

1/2 cup rice vinegar

1/2 cup lite canned coconut milk (or regular skim milk if you're allergic like me!)

6 TB brown sugar

4 garlic cloves, pressed or finely minced

2 TB creamy peanut butter

2 tsp sized knobs of fresh ginger, grated

2 limes, juiced

1 TB soy sauce

Preheat oven to 375 degrees. Spray baking pan with nonstick spray. Season chicken with salt and pepper, then place in the baking dish.

Combine all sauce ingredients in a saucepan, whisking to combine. Bring to a boil, then reduce to a simmer and cook for 3-4 min. until slightly thickened. Remove from heat and pour half of the sauce over the chicken, turning chicken to coat completely. Set remaining sauce aside to dress salad.

Bake chicken 25-30 min. or until cooked through.

While chicken is cooking, combine all salad ingredients (except for peanuts) in a large bowl and toss. When chicken is done, let cool a few minutes, then shred or chop.

Serve salad, top with chicken, peanuts and dressing.