Chicken & Poultry

I would literally steal candy from a baby right now. LITERALLY. Right this second. Even if that baby had a half-eaten, gag-inducing Cadbury Creme Egg. The legit ones. The ones that look like a real egg. Wrapped in chocolate.

[SHUDDER]

Of course, that’s after I would punch the How I Met Your Mother writers in the boy parts. I gave you 9 years and you gave me…THAT?!

Guess I don’t have to tell anybody that the Whole30 processed sugar withdrawals have reared their impressively bitchy head.

[And also, was The Craft not one of the best movies of the 90s?!]

For the health of my personal being – but mostly the sake of my marriage – I inhaled dinner, grabbed my current book (Your Inner Fish), and headed to bed early.

Day 2
Breakfast - Um, I forgot to eat. For real. By the time I did preschool dropoff, ran a couple of errands, and turned in my hour on the treadmill, it was lunchtime.

Lunch - Leftover Spicy Date-Glazed Salmon, a baked sweet potato, and green beans

Dinner - Grilled chicken breasts (plain, grilled with S&P) topped with a mountainous scoop of strawberry-avocado salsa; baked sweet potato, and some steam-in-bag broccoli.

The hardest thing about today? EVERYTHING.

(And I’m a few days behind posting, but I’ve made the strawberry salsa twice this week just to have on hand. Because it also goes great with leftover salmon at lunch, too.)

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Tequila Lime Chicken Fajitas

It’s grilling season. Kind of.

And by kind of, I mean there are currently icicles hanging off the new grill. The new grill I bought specifically to make these fajitas.

Tequila Lime Chicken Fajitas

Of course there are icicles. Because this is Texas and Spring Break is 3 days away and the Bluebonnets and Paints are already peeking out along 71 near LaGrange. So it’s time to nuke everyone’s happiness with garden-crushing temperatures and “Thundersleet.”

So I guess that makes them Thundercicles™.

They can take our beautifully deceptive spring weather, but they can’t take our tequila. Unless it’s after 9pm or Sunday and then there’s no place open to buy tequila.

(Tequila. It makes the intolerable aspects of Texas slightly more tolerable.) (™)

Tequila Lime Chicken Fajitas

Chicken breasts are marinated in, essentially, a margarita. Then they’re grilled to charred perfection and served wrapped in fluffy tortilas with grilled vegetables, pico de gallo, and avocado. And washed down with a pitcher of margaritas.

Happy Another Texas Spring Break Spent in a Sweater!

Tequila-Lime Chicken Fajitas

Juicy chicken fajitas marinated in tequila and lime.

Ingredients

  • For the marinade:
  • Juice of 2 limes
  • 1 1/2 oz (3 Tbsp) tequila
  • 1 tsp of chile powder
  • 1 clove garlic, sliced
  • 2 Tbsp olive oil
  • Pinch of salt
  • 1 lb chicken breasts, pounded to even thickness
  • For serving
  • Olive oil
  • 1 lime, cut in half
  • 1 large white or yellow onion, cut into 1/3-inch rounds
  • 2 green bell peppers, cut into 1/3-inch slices
  • Small flour tortillas
  • Pico de gallo
  • Sliced avocado

Instructions

  1. Place the marinade ingredients into a gallon freezer bag and squeeze to mix.
  2. Add the chicken, seal, turn to coat, and refrigerate for at least 1 hour. (Longer is better.)
  3. Oil grates and heat grill to medium-high.
  4. Drizzle onion rounds, bell pepper slices, and cut ends of the lime with olive oil and place on the grill (if your grates are very large, grill on folded-to-double-thickness foil with slats cut through it).
  5. Add the chicken and cook for 6-7 minutes and then flip everything (veggies included) and cook for 6-7 minutes more until veggies are nicely charred and juices run clear from the chicken.
  6. Let chicken rest 10 minutes before slicing.
  7. Serve chicken on tortillas, topped with grilled veggies, pico, avocado, and a squeeze of grilled lime.

Notes

Yields: 8 fajitas

Source: Confections of a Foodie Bride

Estimated time: 1 hour 35 minutes

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Green Chile Chicken & Quinoa Stew

For the last three weeks, the majority of our meals have come from either the hospital vending machine, a Chick-fil-A drive-thru, or Disney World.

Talk about extremes. (And my favorites were obviously from Disney World!)

After getting back from our trip this week, I spent most of yesterday limping around the kitchen for some make-ahead meal prep. I whipped up a big batch of quinoa to be used in stew and for a winterized version of our favorite salad, shredded a massive amount of chicken portioned in half-pound baggies for the freezer, and popped open the jar of Cookwell & Company Two-Step Green Chile Stew that came with this month’s HEB Primo Picks.

Green Chile Chicken & Quinoa Stew

Because a girl can only feed her family Funyuns and waffle fries so many times before feeling a little like a terrible person. And a girl only needs to hear her 3.87 year-old say, “Momma, I can have broccoli for a treat today?” once before really feeling like a terrible person.

But I actually had a plan for the post-vacation and post-vending machine detox. A quick-fix green chile stew beefed up into a healthful, hearty one-bowl meal with shredded chicken, navy beans, quinoa, pico de gallo, and a dollop of fat-free Greek yogurt on top.

Green Chile Chicken & Quinoa Stew

It’s healthy, delicious, and just a hint of some low-grade heat from the green chiles. Minimal prep time – admittedly not as fast as swiping a card and punching D12 – but maximum nutrition. And that’s just something you can’t get out of a vending machine or from a drive-thru window.

Green Chile Chicken & Quinoa Stew

Ingredients

  • 32 oz jar Cookwell & Company Two-Step Green Chile Stew
  • 8 oz "leftover" chicken, shredded*
  • 1 cup cooked quinoa
  • 1 can navy beans, rinsed and drained
  • For serving:
  • 3 plum tomatoes, diced
  • 1 small jalapeno, seeded (or not) and diced
  • 1/3 cup chopped red onion
  • Juice from 1/2 lime
  • Salt
  • Handful of cilantro
  • Sour cream or plain yogurt
  • * I make "leftover" chicken in the oven in a foil pouch - 2 breasts per pouch at 425 for 20 minutes.

Instructions

  1. In a medium/large pot, heat the green chile stew over medium heat.
  2. Add the shredded chicken, cooked quinoa, and navy beans, simmering until heated through.
  3. Stir together the tomatoes, jalapeno, red onion, cilantro, lime juice, and salt and set aside.
  4. Ladle the soup into bowls, top with a generous scoop of pico de gallo and a dollop of plain yogurt or light sour cream.

Notes

Yields: ~6 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

This recipe was developed in conjunction with H-E-B and I was provided ingredients as well as compensated for my time. Messy fingers, stretchy-waisted pants, and baby-Elmo-clogged-toilets are all mine. You can find H-E-B on Facebook, Twitter, and Pinterest. And if you’re as lucky as we are, 4 locations within a 5 mile radius.

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Baked Turkey & Cranberry Sliders with Browned Sage Butter

‘Tis the season to pour melted butter on *&^#! –Me.

Festive and classy. That Jason is one lucky guy.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

I did mean it when I said that the internet will always have room for one more baked slider recipe. And I did mean it when I said that this was the season to pour melted butter on [mommy word].

Of course, I mostly said that because I have two more slider recipes hanging out in my drafts folder. And I mostly said [mommy word] because that’s just who I am when my 3 year old isn’t around to hear it and then put me in time-out.

You have never seen a power trip like a 3 year old with that kind of power.

But back to those sliders.

Baked Turkey & Cranberry Sliders with Browned Sage Butter

These buttery bites of magical cookery are the best thing to happen to holiday flavors since… Maybe I’m stretching, here. But, they do come slathered with a spoonful of Bacon & Cranberry Chutney and topped with browned butter with cripsy, salty bites of prosciutto and crunchy slivers of sage leaves.

And then they’re baked until the cheese gets all melty and starts oozing out the sides. Is it an appetizer? Dinner? Breakfast? Something to grab on one of those “just because” trips through the kitchen?

Absolutely.

Baked Turkey & Cranberry Sliders

Repurpose holiday leftovers into a baked turkey slider topped with browned sage butter.

Ingredients

  • For the sliders:
  • 24 dinner rolls (Hawaiian or homemade)
  • 24 slices of turkey
  • 6 slices of provolone (or other cheese), quartered
  • Cranberry & Bacon Chutney (or leftover cranberry sauce)
  • For the topping:
  • 4 Tbsp butter
  • 4 slices of prosciutto
  • 4 large sage leaves, thinly sliced

Instructions

  1. Preheat the oven to 375 and line a large baking pan with foil.
  2. In a small sauce pan over medium heat, melt the butter and cook until browned, frequently scraping the bottom of the pan with a rubber spatula.
  3. Remove from heat and add the prosciutto and sage, swirling to mix.
  4. Slice the rolls in half horizontally (if you break the rolls into 2 halves of 6, you can do this with 4 cuts and not squish the bread).
  5. To build the sliders, top the bottom roll with a slice of turkey (folded to fit), a quartered piece of cheese, a spoonful of the chutney, and the top roll.
  6. Place rolls close enough on the pan that they're nearly touching.
  7. After all rolls are assembled, brush butter sauce onto the rolls and spoon the prosciutto and sage leaves over top.
  8. Bake for ~15 minutes and serve hot. Or warm.

Notes

Yields: 24 sliders

Source: Confections of a Foodie Bride

Estimated time: 40 minutes

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