Thai Chicken Enchiladas

Thai Chicken Enchiladas

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots
• 1/2 cup chopped/shredded cabbage
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Thai Chicken Enchiladas with Michelle's Suggestions

Ingredients:

• 8 flour tortillas
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoons canola oil
• 1/2 sweet onion, chopped
• 1/3 cup chopped/shredded carrots (I use closer to ½ cup)
• 1/2 cup chopped/shredded cabbage (I use a full cup)
• 1/2 cup chopped red peppers
• 4 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 green onions, sliced
• 1/3 cup chopped + crushed peanuts + more for garnish
• 1/4 cup chopped fresh cilantro + more for garnish
• 2 1/2 cups light coconut milk
• 1/3 cup + 1/2 cup sweet chili sauce

Method:

serves 2-4
Preheat oven to 350 degrees F.
Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, red peppers, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.
Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it's coated.
Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Serve with rice. Notes: I use A Taste of Thai sweet red chili sauce. It can be found in the Asian section of most local grocery stores. Sometimes I play with the ingredients of this recipe depending upon what I have on-hand. We have added celery and water chestnuts to give additional crunch. When we are avoiding carbs, the filling is excellent in lettuce wraps. This is one of those meals you can look forward to eating as leftover—it's just as good the second day. I have also found that this recipe freezes well—so I often make two pans and save the second pan for a busy day. 

Orange Chicken

Sauce and Marinade:
1-1/2 cups water
2 TBS orange juice
1/4 cup lemon juice
1/3 cup rice vinegar (or white vinegar)
2-1/2 TBS soy sauce
1 TBS grated orange zest
1 cup brown sugar
1/2 tsp. minced fresh ginger
1/2 tsp. minced fresh garlic
2 TBS chopped green onion
1/4 tsp. red pepper flakes
3 TBS cornstarch
2 TBS water

Chicken:
2 lbs. boneless skinless chicken breasts or thighs, cut into bite size cubes
1 egg
1-1/2 tsp. salt
1/2 tsp. pepper
1 TBS oil
1/2 cup cornstarch
1/4 cup flour
oil for frying

1.  Pour 1-1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat.  Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes.  Bring to a boil.  Remove from heat and allow to cool for 10- 15 minutes.

2.  Place chicken cubes into a resealable plastic bag.  When sauce is cool, pour 1 cup of it into the bag, reserving the remainder.  Seal the bag and place in fridge for at least 2 hours or overnight.  Refrigerate remaining marinade in separate container.

3.  Using a slotted spoon, remove chicken cubes from marinade to a large bowl.  Throw used marinade away.  Stir in the egg, salt, pepper and 1 TBS of oil.  Mix well.  In a separate large shallow bowl, mix the cornstarch and flour together until well blended.  Add the chicken a few at a time to the cornstarch/flour mixture.  Stir to coat evenly and tap off excess.

4.  Pour about 1 inch of oil in a wok or deep heavy skillet and heat to 375℉.  If you do not have a thermometer, heat the oil until it starts to ripple in the pan.  Add the chicken cubes, a small handful at a time and fry until golden and crisp, about 3-4 minutes.  Remove the chicken with a slotted spoon onto a paper towel lined plate.When cooking the remainder batches, you may need to turn down the heat a little to keep the chicken from cooking too fast and possibly add a little more oil.

5.   Once all the chicken is cooked, return to the reserved sauce.  Put the sauce in a skillet and bring to a boil over medium- high heat.  Mix together the 3 TBS cornstarch and 2 TBS water, stir into the sauce.  Reduce heat to medium- low, add the chicken pieces, and simmer, about 5 minutes, stirring every once in a while.  Remove from heat and serve over sticky rice.  Garnish with sesame seeds and sliced green onions if desired.

Navajo Taco Meat

1 lb. ground beef
1 onion diced
Brown burger and onion.

Add:

1 can brown gravy (I use a brown gravy packet and water)
1 can kidney beans
2 Tbsp. chili powder
2 Tbsp. ketchup
1/8 tsp. garlic powder



Simmer for 15 minute.
Serve over Navajo Fry Bread (see Breads and Rolls)

Navajo Fry Bread

4 c. flour
1 tsp. salt
1 Tbsp. baking powder

Sift together, then add

2 1/4 c. milk
3 Tbsp. oil

Mix well.  Shape into scones.  Deep fry.

Flower Cupcake Birthday Cake

1 batch of cupcakes
Pink, purple, green and brown frosting

Chicken Bacon Ranch Pasta

1 pound mostaccioli or other short pasta 

6 strips of bacon, diced

1 TBS butter

2 boneless skinless chicken breast halves, cut into bite-size pieces

2 TBS all-purpose flour

1 packet ranch dressing mix

2 cups milk

1 cup shredded cheddar cheese

Salt and pepper to taste

green onions, optional

1. Cook pasta according to package directions in boiling salted water; drain, return to pot, and keep warm.

2. Meanwhile, cook bacon in a large skillet over medium heat until crisp. Drain on paper towels. Drain all but one tablespoon of bacon drippings from the pan.

3. Season the chicken with salt and pepper. Add the butter to the reserved bacon drippings, then add the chicken to the same skillet. Cook until tender, no longer pink, and slightly browned.

4. Sprinkle the flour and ranch dressing mix over the chicken, stirring to coat evenly. Stir in the milk, and cook, stirring occasionally, until thickened and bubbly. Stir in the cheddar cheese and half of the reserved bacon; cook and stir until the cheese is melted. Taste for seasoning and adjust as needed.

5. Add the cheese sauce to the reserved pasta and stir to combine. Serve each plate of pasta with more bacon sprinkled over the top and green onions if desired.

Football Pizza

1 package pizza crust or make your own

1 can tomato sauce

1 tsp. garlic

1 tsp. pizza seasoning

Mozerella cheese

erella cheese

Pepperoni

One string cheese

Mix the pizza crust according to directions.  Add the garlic, pizza seasoning, and tomato sauce.

Spread sauce on dough.  Cover with cheese.  Put pepperoni onto pizza in shape of football.  Use pieces of string cheese to make the laces.  Bake according to directions on dough package.