One of 365 plus ways to cook chicken #MFRWauthor #popperchicken

Holy Cow!  It’s already week 49 of the 52-week MFRW blog challenge. This year is going by fast. But no worries a little elf tells me we will be back next year with more new topics! This weeks topic is a favorite recipe. I hate I can only do one!

At my house, we have the running joke that I can make chicken every day of the year and never make it the same twice.  My son would recite the line from The Movie Forrest Gump but change the Shrimp to Chicken.

So

 

That brings me to my recipe. my newest addition to my repertoire… Low carb Jalapeno popper chicken. Its a new favorite of mine and i make it more than once a week. My son even likes it though e is glad he no longer lives here and only eats it on occasion.

I found the original recipe here. At Aunt Bee’s Recipes 

When My grandies, son, and wife are eating I double the recipe.  I season the chicken with creole seasoning before baking. and right now I have fresh jalapenos from the garden.I also substitute onion powder or minced onion for the onion and add some garlic to the cheese mixture.

Two of my family didn’t care for the skins so we use Ritz crackers crumbled with parmesan cheese and butter on theirs.  It’s not low carb but those are not following low carb diets.

If only needing two or three cut that recipe in half. ( I recommend making at least an extra for lunch!)

Now I want a batch! Guess what we are having for dinner tonight!
By the way with all the recipes I have, the internet and cookbooks I have I bet I could do chicken every night for about 5 years and not repeat! LOL

This image is not mine.  check out the website at the bottom!

This is a blog hop so let’s go see what recipes the other authors are sharing!

 

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Drunken Chicken Part Deaux

Hello everyone. If you didn’t read last week’s post about whole chicken cooked in wine, check it out because this week I am making not one more meal from the same chicken, but two. That’s right. I got three meals for two from one chicken actually four since the enchiladas fed dad and I twice. I even used the leftover au jus for gravy last night and it was the best I have made in a long time.

Last week dad and I had the leg quarters for dinner leaving the backbones and breast meat.

To make the enchiladas, I took and shredded the meat into a dish and took out a smaller bowl for chicken salad ,the other I made chicken enchiladas.

For the enchiladas I took about 2 cups of meat, cooked it in a skillet with diced onion and a packet of  taco seasoning with a cup of water. I cooked it down and let it sit about half an hour. I shredded some Monterey Jack cheese and some sharp cheddar about 4 ounces each .  I put about 1/4 cup salsa verde in bottom of a baking dish.

Six 10 inch flour tortillas and divide the chicken among each and a sprinkle of cheddar cheese in each. Roll burrito style and place in dish. Cover with salsa verde bake about 15 minutes until hot and bubbly add cheese  put back in oven for a few minutes to melt cheese.

Serve with diced tomatoes, pico de gallo quacame sour cream and any other condiments you like. If you have a bigger family you can serve with rice and retried beans to make it a meal .

image

for the chicken salad I simply added diced celery, onion and a small amount of Mayo.  It was simple and yummy.

Do you have any recipes you like that you cook once and get two meals?

 

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