Poblano Chicken

Toyi's Poblano Chicken

Ever have an epic fail in the kitchen? 

This recipe is one of mine (one of many).

My friend Toyi shared it with our cooking club a couple of years ago and I made it for my crew.

Here are Toyi and Jose Luis at their daughter's baby shower 5 years ago.

I followed Toyi's recipe and no one else in my family liked it.

David didn't care for the rich sauce and the boys didn't like the peppers.

So, I modified it and served it again.

Everyone liked it this time.

And my modifications made it a simpler dish.

Perfect.

We discovered poblanos when we lived in Mexico.

If you remove the seeds and veins from the peppers they're flavorful without being hot.

I love them and they really make this dish, giving lots of flavor to the chicken.

You can find them in any grocery store.

My Mexican friends either roast the peppers and peel off the skin, or boil them.  I've done both.  Boiling is faster and in this dish you don't miss the roasted flavor.

I season chicken tenders with salt, pepper, and a little garlic powder.

Then I cook them in a little olive oil in a skillet until they're browned on both sides and almost cooked through.

I clean the peppers and cut off the tops and remove the veins and seeds. 

Then I slice them the same size as the tenders and boil them for a few minutes until they're tender.

In a blender I blend Mexican crema, Worcestershire, 1/4 of a pepper, and bouillon.

Mexican cream is in the dairy section and is similar to sour cream, but thinner.

Then I layer the chicken breasts, sauce, cheese, and peppers in a 9x13 baking dish.

In this photo I have more cheese on top, but having the peppers on the very top makes it easier for my boys to remove them before eating and not lose out on the sauce and cheese!

Cook at 375* for 15 minutes and serve.

I believe I have shared this before but this is the cheese that I use most often.

Chihuahua cheese is mild and melts well so it's great for enchiladas, quesadillas, etc.

I buy it at Wal-Mart, right next to the Crema.

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Buen Provecho!



Scallops in Aglio Sauce

Applejack Lane's Scallops in Aglio Sauce

I shared a recipe for Spicy Shrimp last week that I learned from Joan at Applejack Lane.

This is Joan's Scallops in Aglio Sauce recipe that I've had bookmarked for awhile.

I served it last week and we all really liked it.

David and Brennan said it looked like restaurant food (a high compliment)!

I loved it and was pleased even the boys helped themselves.

They are not tomato fans, but they love pasta and seafood so they just worked around those pesky tomatoes.

Scallops are cooked on the stove top with diced tomatoes, garlic, capers, mushrooms (which I didn't have), chicken broth, herbs and spices.

It's then served over your favorite pasta with shredded Parmesan.

Fast, easy, and really delicious!

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Buon Appetito!



Spicy Shredded Beef

Short Stop's Spicy Shredded Beef

Sarah at the blog Short Stop shares really delicious recipes.

I've bookmarked many of hers and they are always great.

Her version of Spicy Shredded Beef is delicious and one our family really likes.

We haven't always been big beef eaters, so I like to find different ways to serve it.

Thomas recently discovered Wendy's hamburgers and has found that his 6 year dislike of hamburgers is over.

You know I love an easy recipe that I can do ahead of time and this is one of those!

You trim a 3-4 lb chuck roast and place it in your slow cooker.

Then you blend a can of Hot Rotel, vinegar, lime juice, spices, and olive oil and pour it over the roast.

Then you add chicken broth and bay leaves and let it cook away!

I cooked my roast on high for about 4 hours then turned it to low to finish.

Then I used two forks to shred the beef right into the sauce.

At this point I let it simmer a little while longer and then serve up.

Thomas likes it in taco shells with lettuce, cheese, beans, sour cream and salsa.

David and I like it with corn tortillas and all the fixin's.

Brennan likes to eat his plain and then put the toppings in a tortilla and eat them separate. (?)

I think it would be fantastic on super duper nachos.

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Olé



BBQ Chicken

BBQ Chicken

Today I'm sharing one of my main go-to meals - BBQ Chicken. 

Along with my Black Bean Enchiladas, this is the other meal I make most often here at Casa Boatwright. 

At least twice a month.

We all like it because it's delicious, it's easy and can be made up ahead of time.

It's perfect for a swim night when we don't get home until 7:00.

There is really nothing to it but I'm going to share the "recipe" here anyway!

I made a double batch last night because I was taking a meal to another family.

I got fancy and bought rolls to go along with the chicken and steamed broccoli.

I shred the rotisserie chicken, discarding the skin.

Then stir in bbq sauce.

Then I transfer to my baking dish and either cook then or put in the fridge for later.

Once you're ready to cook, 350* at 30 minutes is all it takes.



I usually serve BBQ Chicken with a vegetable or two and bread or mashed potatoes.

These whole wheat rolls were a big hit last night so I think I might start serving these more often.



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Y'all Enjoy!



Spicy Shrimp

Applejack Lane's Spicy Shrimp

I saw this delicious recipe on Applejack Lane and have followed it several times, modifying it slightly.

Joan of Applejack Lane lives in Virginia and is a retired teacher, gardener, cook, and business owner.

I would love, love to visit her Hallmark Store one day!

We eat shrimp a lot and because it's hard to find good fresh shrimp in the middle of Indiana, I'm OK with frozen jumbo shrimp that I can thaw and marinate.

While I can use a dusting Old Bay Seasonings in a pinch, when I have a few extra minutes, this is my go-to marinade.

I served this shrimp at a tailgate party yesterday and everyone really liked it.

I serve it with cocktail or remoulade sauce, but it's flavorful enough on its own.

You create the marinade, combine it well with the shrimp and let is sit in the fridge for a couple of hours.

Joan puts hers on skewers and grills them but I usually just pop them on a baking sheet and cook them at 400* for about 10 minutes.

Delicious!

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Enjoy!