Chicken Enchiladas

 

• For the Chicken:
• 1 tablespoon olive oil
• ▢4 boneless skinless chicken breasts (about 1.5 pounds)
• ▢1 teaspoon sea salt
• ▢1 teaspoon garlic powder
• ▢1 teaspoon ground cumin
• ▢.5 teaspoon smoked paprika
• ▢.5 teaspoon cayenne pepper
• ▢1 16 ounce jar salsa verde ( I use Herdez)
• 
  
• For the Enchiladas

• 
  
• ▢12 medium corn or flour tortillas
• ▢6 cups shredded Monterey Jack cheese
• ▢2 cups shredded Mexican blend cheese (optional)
• ▢extra salsa verde (optional)

For the Chicken:

• Add the olive oil to the bottom of the Instant Pot, and add the chicken.
• Season the chicken with the sea salt, cumin, garlic powder, smoked paprika and cayenne pepper. Pour the salsa verde over chicken, and mix slightly to make sure chicken is evenly covered.
• Place lid on Instant Pot, set sealing valve to SEALING position, and hit PRESSURE COOK, or manual, for 10 minutes. After 10 minutes of cooking, do a natural release for 10 minutes, then hit CANCEL and do a quick release until pin drops.
• Open pot, and remove chicken to a large bowl. Pour the cooking liquid into another bowl.  Use a hand mixer to shred the chicken slightly. You want the chicken cut into small chunks instead of finely shredded. Or shred with 2 forks.

For the Enchiladas:

• Place about 1/3 to 1/2 cup of cooking liquid into a greased 9x13" baking dish.
• Place about 1/4 cup of chicken in a line in center of tortilla, and top with some shredded monterey jack cheese. Roll one end of tortilla over the filling, and form enchilada. Place enchilada, seam side down, into baking dish. Repeat process until all tortillas are made, and pan is full. 
• Spread about 2 cups of cooking liquid over enchiladas, and sprinkle 1 cup of monterey jack cheese over enchiladas. 
• Bake at 350 degrees for 20 minutes or until enchiladas are heated through and bubbly, then add Mexican blend cheese or more monterey jack cheese, if desired, and bake until cheese is melted. Remove from oven, and let stand for about 5 minutes before serving.

Red Lentil Curry

 Chicken pieces, diced (opt.)

1 T. oil

2 med. onions, chopped

1 1/2 T. curry powder

1 c. dried red lentils, rinsed

2-3 c. chicken broth

1 c. fresh spinach

natural yogurt (opt.)

Fry onions (and chicken, if using) in oil. Add curry powder and cook for another minute. Then stir in the lentils and broth. Cook until the lentils are soft, adding more liquid as needed for desired consistency.  Remove from heat and add spinach, allowing it to wilt just before serving. Stir in yogurt, if desired. Serve over basmati rice.

Bacon Wrapped Chicken Bites

1 large chicken breast, cut into small bites
8-9 slices of bacon, cut into thirds
3 T. garlic powder

Wrap each piece of chicken in a small slice of bacon. Place on a baking sheet and sprinkle with garlic powder. Bake at 400 degrees for 25-30 mins.

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Slow-Cooker Bacon & Chicken

5 chicken breasts
10 slices of bacon
1/2 T. thyme
1 T. oregano
1 T. rosemary
5 T. olive oil
1 T. salt

Place all ingredients in the slow cooker and mix together. Cook on low for 8 hours. Shred meat and serve.

Delicious!

From: The Essential AIP Cookbook by Louise and Jeremy Hendon

Homemade Noodles

1/2 c. tapioca flour
1/2 c. arrowroot powder
3 T. potato starch
3/4 tsp. salt
4 1/2 tsp. xanthan gum
3 eggs
1 1/2 T. oil

Combine dry ingredients. In a separate bowl, whisk together wet ingredients, then pour into dry mix. Stir until it comes together, then knead until smooth (1-2 mins).  Sprinkle a counter with rice flour. Roll dough out as thin as possible, then cut into desired shape.

Cook in boiling, salted water with a little oil added, for about 10 minutes.

This makes delicious noodles for chicken noodle soup.

Based on: http://www.food.com/recipe/fresh-egg-pasta-gluten-free-60904

Lemon Chicken Pot Pie

1 c. chicken broth
2-3 T. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary
3 T. arrowroot
3 chicken breasts, cooked and diced
1 lb. bag of frozen mixed vegetables

Combine first six ingredients in a large sauce pan and cook over medium heat. Add arrowroot to thicken. Stir in cooked chicken and frozen vegetables. Continue to cook until vegetables are tender. Serve over rice, mashed potatoes, or biscuits.

Lemon Chicken

1 c. chicken broth
1/4 c. lemon juice
3 T. Dijon mustard
3 garlic cloves, minced
2 T. butter, melted
1/4 tsp. rosemary (or several fresh twigs)
3 T. arrowroot
6 chicken breasts
Rice, cooked

Combine first six ingredients in a large crock pot. Add chicken and coat with the sauce. Cook on low 4-5 hours. At the end of the cooking time, remove the chicken and stir the arrowroot into the sauce to thicken. Serve over rice.

Chicken Curry (with Vegetables)

2 T. oil
1 small onion, chopped
4 tsp. minced garlic
4 pieces fresh ginger (each about the size and thickness of a 25-cent coin), minced
2 tsp. Madras curry powder
1/2 c. diced tomatoes
1/2 c. heavy cream or half-and-half
1 lb. chicken breast, cut into 2-inch cubes
(Optional Vegetables -potatoes, cauliflower, peas, carrots)
1 tsp. salt
2 T. finely chopped cilantro

Heat oil in large skillet. Add onion and garlic and saute until slightly browned. Stir in curry powder, then add tomatoes. Cook 5 mins., then add cream. Puree the sauce in a blender, then add it back into the skillet. Add the chicken cubes and salt; simmer 12-15 mins., until chicken is cooked through. (Add any vegetables and cook until just done.) Just before serving, sprinkle with fresh cilantro.

Delicious over basmati rice.

Chicken thighs and potatoes

2 lbs. chicken thighs
5-6 medium size red potatoes
seasoned salt
fresh cracked pepper
fresh chives, chopped
6 twigs of fresh rosemary

Coat the bottom of a 9x13" baking dish with cooking spray. Place thighs in the bottom, spread out.

Dice potatoes in 1/2-1" chunks. Put in a bowl and toss with olive oil, seasoned salt, pepper, and chives. Pour on top of chicken and spread out. Place twigs of rosemary on top. Cover dish with aluminum foil. Bake in oven at 350 degrees for 1 hour.

The chicken came out super moist and the flavor from the herbs is wonderful.

Chicken Bites

1 c. flaxmeal
1 tsp. salt
1 tsp. pepper
8 dashes paprika
1 tsp. garlic powder
2 eggs, plus a little water, beaten
1 1/2 lbs. chicken, cut into finger-size peices

Combine dry ingredients in a gallon-size ziplock bag.  Dip chicken pieces in egg mixture. Toss in bag and shake to coat.  Place on a greased baking tray and bake at 350 degrees for 15 mins. Turn, and continue cooking another 10 mins.

Serve with katchup, mustard, and/or BBQ sauce.

Crunchy Coated Chicken

2 eggs
2 T. water
1 c. rice or oat bran
2-3 T. poppy seeds
1/2 tsp. seasoned salt
1/4 tsp. pepper
4-5 chicken pieces
cooking spray

Crack the eggs into a bowl, add water, and beat.  In another bowl, combine bran, poppy seeds, seasoned salt, and pepper.  Dip chicken pieces in egg and then roll them in the bran mixture until thoroughly coated. Place on a greased pan and bake at 400 degrees for 30 minutes.

This is soooo yummy! It reminds me of the cornflake-coated chicken my grandmother used to make.

Chicken "Nuggets"

1-1 1/2 lbs. shredded chicken

1/2 cup of Parmesan cheese (opt.)

1 c. mashed potatoes (leftovers work well)

1/2 c. quick oatmeal

one egg

1 tsp. dijon mustard

salt and pepper, to taste

Preheat oven to 375 degrees. Stir all ingredients together. Form into patties on a lightly greased cookie sheet. Bake for 15 mins., then flip and bake for 10 more minutes.

So . . . they are actually more like chicken patties than "nuggets," but the name got my kids really excited to eat them.

Chicken Tamales

Wrap:
Corn husks, or aluminum foil

Dough:
4 c. masa harina
2 tsp. salt
1/4 c. olive oil
2 1/2 -3 1/2c. water or chicken broth

Filling:
1 can black beans- drained and rinsed
1 4 oz. can green chilis
1 tsp. sea salt
1/4 c. diced tomatoes (opt.)
1 tsp. ground cumin
1/8 tsp. cayenne or Cholula hot sauce
1-2 c. shredded chicken - use the broth in the masa
1/2 c. grated cheese (opt.)

Dough: Mix the masa, salt and oil.  Then add the broth or water 1/2 c. at a time until you get a soft dough- it should feel like fresh Play-doh. 

Filling: Just stir it all together. 

Soak the corn husks which I soak in water for at least 30 mins. to soften; you can also use foil.  Take a piece of masa about the size of an egg.  Flatten it against the corn husk or foil and press into a 3 inch x 4 inch oval- this is just approximate.  It should be no thicker than 1/4 inch or so.  Put a couple tablespoonfuls of filling in the center then fold both sides together and pinch it shut all along the middle.  The ends should be sealed too.  Roll up tightly in the husk or foil.  Twist the tinfoil to hold or fold over the excess husk.  Layer in a steamer basket and steam 45-60 minutes.

You can wrap in foil until you are ready to eat.  Freeze in batches of 6 in freezer ziplocks and enjoy the rest another day.

A little more work than usual, but they are worth it!

Grilled Honey Chicken

1/2 c. honey
3 T. Dijon mustard
1/2 tsp. black pepper
3 T. lime juice
2 lbs. chicken pieces

Combine first 4 ingredients and then pour over chicken. Marinate at least 5 minutes. Grill chicken on medium for 25 mins, or until done. (Since we don't have a grill, I cooked it in a cast iron skillet, and it worked fine.)

Apricot-Glazed Grilled Chicken

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
6 chicken breasts
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray

1. Combine first 4 ingredients in a small bowl, stirring well.

2. Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

3. Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

4. Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Honey Lime Enchiladas

1.5 lbs. chicken or pork, cooked and shredded
1/3 cup honey
1/4 cup lime juice (about 2 limes)
1 Tbsp. chili powder
1/2 teaspoon garlic powder
1 can (4 oz.) diced green chiles
2 cans (10 oz. size) gluten-free green enchilada sauce, optional
cheese, optional

After chicken/pork is cooked and shredded, combine with green chiles, honey, lime juice, chili & garlic powder. Let "marinate" in the fridge for at least 30 minutes.

There are several ways to serve this:
1) Enjoy as a salad with lettuce, tomatoes, cheese, black beans, sour cream, etc., in which case you don't need the enchilada sauce.

2) Create a casserole by spreading over chicken over cooked rice and covering with enchilada sauce and cheese. Bake at 350 degrees for 30 mins.

3) Wrap up in corn tortillas and then cover with enchilada sauce and cheese. Bake at 350 degrees for 30 mins and serve with sour cream, diced tomatoes, shredded lettuce and salsa, if desired.