Archive for the ‘Chicken’ Category

Mexican Fiesta

In the past month or so our Saturday nights are spent mostly at home. No its not the economic tough times. Its the football season. This year thanks to Fantasy football and all other kinds DH is now a regular football watcher. I almost give up on DH on Saturday,Sunday and oh yes,Monday too!. My liking for football stops at the kickoff-song by Faith Hill every Sunday night. At the “whats for dinner? ” discussion DH suggested he was craving the enchiladas I make. So Mexican it was for Saturday night- Chicken enchiladas, Spanish Rice and Guacamole

Chicken Enchiladas

I do accept that this recipe uses store bough enchilada sauce,however this does not compromise the taste.You can use other sauce recipes from online,as also you can make the enchiladas vegetarian by using mushrooms,spinach,carrots etc as stuffing.

1 boneless skinless chicken breasts
4 flour tortillas
1 medium onion, sliced long
1 green pepper(capsicum) sliced long(julienned)
red pepper
El Paso Enchilada Sauce
El Paso Taco Seasoning
1 cup Fiesta Cheese
( Note: the sauce,seasoning and cheese are easily available at any grocery store in the US)


  1. Defrost the chicken breast and cut it into small pieces.about and inch long and 1/2 inch thick. marinate the chicken for about 15 mins with the taco seasoning and chilli powder
  2. In a sauce pan, heat oil and saute the onions and green peppers. Add some seasoning to the mixture while sauting. Once sauted well,set aside in a bowl
  3. in the same sauce pan, heat some more oil and drop the marinated chicken and let it cook well.
  4. When the chicken is cooked well, with a fork and spoon you can pull apart the chicken to give it that pulled meat look. This step is optional.
  5. When the chicken is cooked completely, drop back the green pepper onion mixture and cook everything for a couple of mins
  6. Add 1/2 can of the enchilada sauce to the mixture and let it all come together to a boil.Add salt if needed.
  7. Lastly add cheese to the mixture and turn off the heat
  8. To assemble the enchiladas you will need an oven proof baking dish. Spray the dish with cooking spray. Take a tortilla and fill it with the chicken mixture and roll and lay it seam side down in the baking dish. Repeat with all tortillas,laying them tightly next to each other
  9. Top the rolled-tortilla assembly with the leftover enchilada sauce and let it flow around.
  10. Top with some more cheese.
  11. Bake in a preheated oven for 15 mins are 350F

Spanish Rice

This was my first time trying Spanish Rice. Usually I cooked store bought taco rice or spanish rice. I improvised on a recipe from the book Quick Fix Meals by Robin Miller which dear friend K gifted me, autographed by the author and all.

1 cup Basmati rice
1/2 cup canned and drained black beans
8-10 medium shrimp
1 tbsp kraft barbeque Sauce
Mccormicks Salmon Seasoning(or any Cajun seasoning)
red chilli powder
cumin powder
3 cloves of garlic
1/3 cup chopped onion
1/3 cup chopped green and red pepper
1/4 cup canned diced tomatoes
1 bay leaf
Chopped Cilantro for garnish


  1. Cook rice as usual,but add some salt while cooking. A couple of minutes before being done,drop the black beans into the rice. The black beans are pre cooked so we really need to just get them some heat.Drain the rice-bean mixture and set aside to cool.
  2. Heat olive oil in a sauce pan.Saute the slivers of garlic in the oil till brown.
  3. Saute onions and green-red peppers next.
  4. Drop the bay leaf into the mixture
  5. When the mixture softens add shrimp.If the shrimp are large chop the shrimp into 1/2 inch pieces. Let the shrimps cook well.
  6. Add the diced tomatoes , salmon/cajun seasoning,red chilli powder and sumin powder and cook well till oil leaves the sides and tomatoes soften.
  7. Add the bbq sauce for that smoky flavor
  8. Let the entire mixture cook and come to a boil.Add salt if needed.
  9. Layer the rice-bean mixture on top of the sauce. DO NOT mix yet. Cover with a plate and steam cook (cover th pan with a plate,then pour water on the plate to seal the steam in) for few mins on low flame.
  10. Turn off heat and top with chopped cilantro and mix the rice and sauce just before ready to serve.


1 avocado
2 tbsp finely chopped red onion
2 tbsp finely chopped tomatoes
1 jalapeno pepper finely chopped
chopped chilantro
lime juice
cumin powder


  1. Cut and scoop out the insides of the avocado and max it all up.
  2. Add red onion,tomatoes,jalapeno peppers,cilantro,limejuice,cumin powder,salt and sugar to the mashed avocado and mix it all together
  3. Serve chilled.

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