Chicken Enchilada Rice Bowl--Gluten Free

This yummy dish happened as a result of leftovers. Sometimes the best meals happen as I clean out the fridge! I had some Cilantro Lime Rice (I made a 5 cup batch--that's 5 cups of dry rice for a party at our church. My rice wasn't used so I had a fridge full. That is after giving some away) in the fridge, a few sliced olives and some cooked chicken seasoned with Penzys Fajita Seasoning. I drizzled some homemade enchilada sauce over all. A little cilantro, shredded cheese, diced tomato, sliced almonds and sour cream finished the bowl. It was delicious and perfect for the gluten free eater. Diced avocados would also be a great addition. We completed the meal with Chips and Salsa from Los Hermonos--a favorite local Mexican restaurant. Perfect meal for Cinco de Mayo!

Chicken Enchilada Rice Bowl
Cilantro Lime Rice--or plain rice
Cooked chicken, I like Penzy's Fajita Seasoning
Shredded cheese
Sliced olives
Sliced almonds
Diced tomatoes
Chopped cilantro
Diced avocado
Sour cream
Enchilada sauce, I used this Homemade Recipe, canned would work
Lime wedges
Put rice on a plate. Top with your favorite toppings. Whatever you use--I think it will be delicious!
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Chicken Enchiladas

I have had this recipe for over 30 years my sweet friend Mary Ann shared it with me. If a recipe came from Mary Ann you knew it would be a winner. It was delicious then and is delicious now! I'm sorry it has taken me so long to post it! I have cut the recipe down to feed a smaller family.
This is so easy to make, I had everything in the fridge/pantry to put it together. I quickly cooked some chicken tenders--about 6. The sauce is a simple homemade enchilada sauce.
If you really wanted to make this simple use rotisserie chicken, a can of enchilada sauce, a can of sliced olives and pre-shredded cheese. Dinner doesn't get much easier. And tasty!

Chicken Enchiladas
Sauce:
1 can chicken broth
2 tablespoons chili powder
1/8 teaspoon garli powder
1/8 teaspoon cumin
salt and pepper
Mix ingredient together and bring to a simmer. Add 1 tablespoon cornstarch that has been dissolved in 2 tablespoons water. Boil for 1 minute.
Filling:
1 diced canned green chili--or 1/2 of a small can of diced chilis
1 1/2 cups shredded cooked chicken
3/8 cup sliced olives
3/8 cup sliced almonds
3/8 cup shredded cheese, jack or cheddar
1/4 cup sauce
Mix together
6 flour tortillas--roll tortillas in damp paper towels and microwave for about 15-30 seconds till soft and warm. Fill with a heaping 1/4 cup filling and place in a greased 8 inch square pan. Double wrap with foil and bake a 350 for 20 minutes. Garnish with sauce, sour cream, cheese, avocado, tomatoes, salsa etc. Serve with Cilantro Lime Rice for a delicious meal!
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Savory Rice

Well friends--I have finally found a rice dish that can stand on its own! This yummy  Savory Rice comes from a Cook's Country magazine. It is perfect.

Savory Rice
3/4 cup rice
1 1/2 cups chicken broth
3 garlic cloves--pressed
1/2 teaspoon salt
1/2 cup chopped cilantro
1 lime, juiced
Put rice, chicken broth, garlic and salt in a small saucepan. Heat to boiling, stir. Cover, lower heat to a simmer cook covered 20 minutes. Remove from heat and let sit covered for 10 minutes. Stir in cilantro and lime. This rice is good on its own or serve it as a side with most anything! Enjoy.
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Coconut Lime Rice with Cilantro

This delicious rice stands on its own; adding coconut milk gives it a rich creamy flavor. I served it with a salmon dish but I'm sure it will taste great with Thai or even Mexican. Flavorful rice with a pop of lime, sides don't get much better!

Coconut Lime Rice
1 tablespoon olive oil
2 cloves garlic, pressed
1 cup Basmati rice
1 cup chicken broth
1 cup coconut milk
Sea Salt--to taste
1/2 cup cilantro
Juice from 1-2 limes
Heat oil in a saucepan add garlic and cook 1 minute--stir constantly.
Add rice and cook 4 minutes--stir often.
Add chicken broth, coconut milk and sea salt, bring to a boil, stir.
Reduce heat to simmer, cover and cook 20 minutes.
Remove pan from heat, let sit covered for 5 minutes.
Fluff rice, add cilantro and lime juice.
Enjoy!
Printable Recipe
There are many versions of this recipe. I based my recipe on one from The Love of Cooking, but I had to add lime juice because everything tastes better with a splash of lime! 

Low an Slow Cooked Salmon

I live in land locked Utah where fresh sea food usually isn't that fresh. But, I happen to have brothers that venture to Alaska each summer to fish. They bring back fresh salmon, halibut and shrimp and they are nice enough to share. Here is my latest attempt to cook salmon.
I have a delicious Teryiaki Salmon recipe that I make often but as a true foodie I am always looking for something better/different/new. And I found it! This recipe cooks salmon at a low heat for a longer period of time, it stays moist and delicious. Give it a try, it just may become you new favorite way to cook salmon.

Low an Slow Cooked Salmon
12 ounces of salmon that has been out of the refrigerator for 30 minutes--this makes 2 servings
Sliced orange and lemon
Zest of one lemon
1 shallot, chopped
2 tablespoons chopped parsley
2 tablespoons chopped basil, cilantro or other fresh herb
1 teaspoon dried dill--I recommend Pampered Chef's All Purpose Dill Mix
1 tablespoon olive oil
Sea salt
Mix herbs, zest, shallot and dill together, add oil and form a thick paste. Cover a baking pan with foil. Layer orange and lemon slices on pan--about the size of the fish you are using. Figure 6 ounces per person. This recipe was created using a 12 ounce piece of salmon. Put the salmon on the fruit slices. Cover the top of the salmon with the herb mixture. Sprinkle with sea salt.
Bake in a heated 250 degree oven--put a round cake pan half full of water on the rack just lower than you salmon. Bake the salmon at 250 for about 30 minutes. My salmon piece was very thick--I needed the full 30 minutes and then a few. Fish is done when it flakes easily with a fork.
I served this salmon with some delicious Coconut Lime Rice and some steamed spinach. It was perfect!
Printable Recipe
I read several recipes on this method of cooking The Kitchn had some great helps as did Steamy Kitchen. Oh please don't judge this wonderful dish by this poor photo--it is delicious!

Crock Pot Chicken Fiesta Soup

Fall is coming--that means soup. Actually I eat soup all year round, it is just too good not to enjoy weekly. This soup is quick to assemble, just dump ingredients in your Crock Pot, run errands, watch a soccer game or read a good book and soon dinner is ready. When your family walks in the door they will know that dinner is not far off. My mother taught me to always set the table early (even if dinner was a ways off), family members would see the set table ad assume dinner was right around the corner! It works I know.
I love this soup because it uses a Crock Pot and has many variations. Add or subtract ingredients to meet your family's likes. It can be gluten free. Make it your way--and enjoy!

Crock Pot Chicken Fiesta Soup
1 pound chicken tenders (they can be frozen)
6 cups chicken broth
3/4 cup chopped onion
2/3 cup chopped red or green pepper
1 jalapeno pepper, diced
2 cups froze corn--use fresh corn cut off the cob if available
1 15 ounce can Petite Diced Tomatoes, drained
2 cloves garlic, pressed
1/4 teaspoon chili powder
1 1/2 teaspoons salt--divided
1 teaspoon pepper--divided
Place first nine ingredients in a Crock Pot, add 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cover and cook on high for about 4 hours or low for 6 hours. Do not

over cook--the chicken will be come dry and chewy--not good. Remove cooked chicken tenders from the pot and place on cutting board. Slice, dice or shred the chicken, season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. This makes the chicken taste awesome!!
Now comes the fun part. Place the large bowl of soup in the middle of the table. Surround it with various bowls of toppings. You may include the diced chicken, minced cilantro, fresh lime wedges, grated jack cheese, sour cream, cooked rice, cooked orzo, sliced green onions, sliced olives, diced avocados, tortilla strips etc. See how much fun this soup can be. You really can have it your way!
It would be great for a party, everyone could bring a topping or two--the hostess makes the soup. This soup is so versatile I am sure you will have fun with it--and yes, it is delicious! This recipe was inspired by Baked By Rachel
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Other Recipes You Might Enjoy
1 Year Ago--------Oatmeal Fudge Bars
2 Years Ago-------Frosted Pumpkin Chocolate Chip Cookies
3 Years Ago-------Creamed Potatoes and Peas
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Asian Chicken Lettuce Wraps

We have spent the last week in Chicago visiting with my daughter Amber and her hubby Tadd. They have 4 amazing children that we had the privilege of doting on. 8 year old Harrison was getting baptized--what a great event. The week was filled with boat rides, bike riding, playing, swimming parties, shooting bb guns etc. Luckily Amber and I had to look out for baby. So we spent hours visiting with each other and just catching up on life. And of course playing with baby!
Amber and I both love to bake and cook. Chopping is therapy! The first meal we made together were these delicious Asian Chicken Lettuce Wraps. I'm sure I exposed bad manners--I couldn't eat these fast enough! Bad me. So the first meal when I got home was Asian Chicken Lettuce Wraps. Hungry Max happened to drop in at dinner time and agreed--these are amazing. I served them with chilled water melon and corn on the cob. We were having fresh peach short cake for dessert but we were to full!
This low fat dish can easily be made gluten free. You can also cut the carbs and just delete the rice. So many choices. Such a yummy dish! Thanks Amber.

Asian Chicken Lettuce Wraps

Short Grain Rice, I cook mine in a rice cooker--perfect results every time. I always cook extra rice, then I am that much closer to dinner another night. Think Curry, Fried Rice, Beans and Rice etc. If you don't have a rice cooker just follow the directions on the package. Easy

12 leaves of Boston, Bibb or Butter Lettuce, washed--next time I will give them a gentle whirl in my salad spinner--I do love that thing!

Sauce:
2 tablespoons Fish Sauce--don't substitute, it is stinky (don't smell it) but it adds an incredible layer of flavor.
1 tablespoon Soy Sauce
3 tablespoons of fresh lime juice (before juicing the limes--zest them, you will need 2 teaspoons of zest later). Don't try zesting after you have juiced the limes--one word, difficult! I do know these things. I'm all about saving you from the mistakes I have made!
1 1/2 tablespoons brown sugar
1 teaspoon cornstarch
Put sauce ingredients in a small bowl and set aside

Meat Mixture
1 jalapeno, stemmed, seeds removed and diced
2 teaspoons lime zest
1 pound ground chicken--I did not like the looks of the ground chicken at the market I went to so I did a little Google research and It paid off. I semi thawed 1 pound of chicken tenders--cleaning/cutting out all the parts I don't want to eat. The tenders are now in about 1 inch chunks--still semi frozen. I put the entire pound in my food processor with the metal blade and pulsed it several times. Scraped down the sides and pulsed a few more times. You don't want a mush just a chop--watch closely. Now you have ground chicken--and you know exactly what is in it!
2 teaspoons vegetable oil

Garnish
1/4 cup chopped fresh basil leaves--perfect because my basil plant is going crazy right
3 green onions finely chopped

Now let's make this dish happen!
Put 2 teaspoons of oil in a large non stick skillet on medium heat--heat till shimmering. Add the meat mixture with the zest and jalapeno. Cook for about 5 minutes breaking up the chicken with a wooden spoon. Cook till pink is gone.
Whisk together the sauce ingredients and add to the meat mixture. Stir constantly for about 2 minutes until slightly thickened.
Remove from the heat and add basil and green onions

To Serve:
Place a small spoonful of rice on a lettuce leaf. Add chicken mix, be sure you get a few drops of juice. Fold lettuce leaf up like a taco and enjoy every flavorful-bite. I dare you to not make this twice in one week! That is just how good it is.
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Thanks Mel from Our Kitchen Cafe--another winner!

Butter Chicken

I have never really eaten Indian Food--like at a restaurant. It is on the eating out bucket list. But...we have come up with a few Butter Chicken recipes--I'm sure they are not authentic but I do know they are delicious.
If I want a very quick version I make Skillet Chicken Tikka Masala. It is delicious and makes up in 30 minutes all in one skillet.. It is a family favorite, try it soon.
Next we tried several more involved recipes--they were excellent but a little more work than we care to take. We do love to cook--but not all day.
The last recipe Candise gave me was one that she had played with and made it to her liking. The chicken is melt in your mouth delicious and the sauce is perfect served over rice with Nann .

Indian Butter Chicken
 2 lbs chicken tenders--I cut each tender in 4-6 pieces

5 cloves garlic, minced

1 tsp salt

1/2 tsp. pepper

1/4 tsp. cayenne

2 tsp. garam masala

1 whole lime, juiced

1/2 cup Greek yogurt

1 whole onion, diced

4 tablespoons butter

1 can 14oz tomato sauce

1 can petite diced tomatoes 14oz

1 cup whipping cream

1 bunch cilantro- chopped

basmati rice

Combine first eight ingredients and marinate overnight, or for the afternoon!

Saute onion in butter until soft, add marinated chicken and brown on both sides. Add tomatoes and tomato sauce, cook for 30 minutes over medium low heat with the lid on. Add the whipping cream and cilantro just before serving over basmati rice

Printable Recipe.

Serve this yummy dish over basmati rice. A fruit plate is a great addition to this meal as is Naan. If you are energetic you can make your own naan--it is delicious. But I purchase it at the market and it is good too. So do what you please but do serve Naan.

I also made a recipe from Mel's Kitchen Cafe--it was good too. So many choices--just try one!

1 Year Ago--------Peanut Butter Surprise Cookies
2 Yeara Ago-------Raspberry or Blueberry Squares
3 Years Ago-------Smokey Potatoes
4 Years Ago-------Broccoli Salad