Tired of your average enchilada dish? Well this dish will definitely activate your taste buds and leave you feeling satisfied! This quinoa casserole is a great alternative to traditional enchiladas and is a crowd pleaser! It’s an easy mouthwatering recipe to make for any meal- including for a crowd!
Chicken Enchilada Quinoa Dish
– 2 cups dry Quinoa, cook according to package directions
– 2 Chicken breasts, boneless & skinless, cubed
– 1 ½ cup Sweet Onion, chopped
– 1 Tablespoon Olive oil
– 1 ½ Tablespoon chili powder
– ½ Tablespoon garlic powder
– 2 cups Red Enchilada Sauce
– 1 cup Cheddar cheese, shredded
– 1 cup Mozzarella cheese, shredded
– ½ cup green onion, chopped
– Hot Sauce
– Salt & Pepper
1. Preheat oven to 375°F. Cook quinoa, fluff with a fork and toss with enchilada sauce in a large bowl. Set aside.
2. Heat oil in a sauté pan over medium to high heat. Sauté onion for 5-8 minutes or until brown and caramelized. Add chicken cubes and seasonings (chili powder, garlic powder, salt, pepper, hot sauce and some enchilada sauce). Cook chicken for about 8-10 minutes or until done. Make sure not to overcook the chicken.
3. Add chicken to quinoa and toss to combine. Mix in ½ cup of each kind of cheese to the quinoa and chicken. Place the quinoa into a 9×11 casserole dish. Top with cheeses. Bake uncovered for about 10 minutes or until cheese is melted.
4. Set the oven to broil and broil for 3-4 minutes or until cheese is slightly browned. Keep an eye on it so it doesn’t burn!
5. Plate the quinoa and top with fresh avocado (or you can make guacamole!), cilantro & green onion. Sour cream and salsa are also great too!
It’s that day of the week again-Taco Tuesday!! For this week’s taco Tuesday, T.W.O. is featuring their spicy chicken chipotle tacos with a fresh mango salsa. The spice of the chipotle peppers in adobe sauce are complimented well by the zesty, refreshing mango salsa. Try this recipe for your next taco night!
Spicy Chicken Chipotle Tacos with Mango Salsa
-2 Chicken breasts, boneless & skinless
-2 cans Embasa chipotle peppers, in adobe sauce
-2 Mangoes, cubed
-4 Cocktail Tomatoes, chopped
-1/2 of a red onion, chopped
-1 Orange bell pepper, chopped
-1/2 of a lemon
-Salt and Pepper
*T.W.O. uses La Tortilla Factory corn tortillas
- Marinate the chicken breasts with the peppers in adobe sauce for at least 2 hours before cooking.
- To make the mango salsa, cut up the mango, tomatoes, red onion, bell pepper, and cilantro. Season the salsa with salt, pepper and the juice of the limes and lemon. Mix and refrigerate until the chicken is done.
- To cook the chicken, begin by slicing the chicken into thin strips.
- Heat up a skillet medium to high heat. Place chicken, along with the remaining of the marinade into the skillet. Cook until chicken is done.
- Heat up the tortillas and plate. Build your tacos by placing the chicken with sauce and salsa on the tortilla. Garish the taco with a slice of avocado.
Skewers are a great way to spicy up your meals. It’s one way to get your protein, vegetables and your savory! Check out how we made these Parsley Pesto Chicken Skewers.
Parsley Pesto Chicken Skewers
– 1 cup parsley leaves
– 10 garlic cloves, crushed
– 1 teaspoon crushed red pepper
– ¼ cup extra virgin olive oil
– ¼ cup lemon juice
– 2 chicken breasts, cubed
– Bell peppers
– Red Onions, thick slices
– Wood skewers
1. In a blender, pulse the parsley, garlic, crushed red pepper, lemon juice and olive oil to a thick puree. Mix in salt and pepper to taste.
2. In a bowl, mix the chicken and pesto. Put in refrigerator to marinate for 2-4 hours.
3. With about 30 minutes, left to marinate, soak the wood skewers in water. This eliminates them from splintering.
4. Remove the chicken from the refrigerator to assemble the skewers.
5. Wash and cut the peppers. Keep the mushrooms whole. The red onions should be cut in thick slices.
6. To assemble, add each ingredient to the skewer. Put more or less vegetables depending on your liking.
7. Set the skewers aside once assembled. Pour any remaining marinate over the top of the skewers.
8. Barbeque on? Should be! Once it’s ready, put the skewers on over medium heat and cook for about 15-20 minutes.
9. Make sure the chicken is cooked. Once done, plate over your favorite side dish and serve! T.W.O. served theirs over lentils.
Do you ever get bored of baked chicken or your average barbecue chicken? Well if your answer is yes, keep reading! T.W.O. has a solution for you – Zesty Lemon Chicken. The combination of the citrus and the herbs used to cook this dish makes it an easy week night recipe that tastes like a million dollars. Move over barbecue sauce, let the lemons take over!
-4 Chicken breasts, bone-in
-1 Sweet Onion, chopped
-2 Garlic cloves, chopped
-2 Tablespoons Olive oil
– Herbs (Parsley, Coriander, Thyme, Rosemary), chopped
-Salt & Pepper
-Baby Potatoes, washed
In a Pyrex, place the washed chicken skin side down. Marinade the chicken, olive oil, herbs, lemon juice, salt and pepper for about 15 minutes. It is okay to place the lemon skins in the Pyrex, as this adds more flavors.
Preheat your oven to 350°F.
Add the potatoes, onions & garlic. Add 1/2 cup of chicken broth to the bottom of the dish to cover some of the potatoes and the chicken. (It should be about 1/3 of an inch)
Put in the oven for 25 minutes, then turn the chicken to the other side – skin side up – and leave it to cook for more 25 minutes, till the skin side is roasted. Once the chicken is done, plate the chicken, potatoes, lemon and drizzle with cooked broth. It’s time to eat!
T.W.O. first discovered fattoush salad at a great lunch spot in San Francisco called Blue Barn! The restaurant offers many kinds of salads and sandwiches, but the fattoush salad was our favorite. This salad is a variation of your traditional Greek salad – It has many of the same ingredients, but includes pita chips, parsley, mint and garbanzo beans. It’s delicious and makes for a great lunch or dinner dish!
For the salad:
-Mix of romaine and kale lettuce
-Garbanzo beans, rinsed
-Cherry tomatoes, sliced in half
-Persian cucumbers, sliced
-Red Onion, chopped
-Kalamata olives, chopped
For the dressing:
-1/4 cup olive oil
-1 cup lemon juice
-1 teaspoon cumin
-1 garlic clove, chopped
-Salt and Pepper
Preheat oven to 415°F. Cut the pita bread into small squares and toss in olive oil, salt and pepper. Spread the pita bread on a cookie sheet lined with parchment paper. Bake in oven for 15 minutes, making sure to flip the pita bread over halfway through so they cook evenly. Take the pita chips out of the oven and set aside.
Next, chop the salad into small pieces. Next add in the garbanzo beans, tomatoes, cucumbers, red onion, olives, mint, parsley, and cheese.
Add in the pita chips.
Toss the ingredients with the dressing. Make sure to add in the dressing right before serving so the pita chips don’t get soggy.
It’s time to eat!
Orange Chicken. Yes – the popular dish people order for take-out or pick up in the frozen section at the market. Well, now it’s time to learn how to cook it! T.W.O. whisks up this recipe, the healthy way. There is no deep-frying or added fat, but T.W.O. can assure you that after you try this easy recipe, you won’t want to eat the bad stuff. It’s an easy dish the whole family will love!
-1 tablespoon olive oil
-1 pound boneless, skinless chicken breasts
– 2/3 cup orange juice
– 3 Tablespoons honey
– 3 Tablespoons soy sauce
– 2 Tablespoons rice vinegar
– 1 teaspoon chili sauce (sriracha or sambal oele)
– 1 Tablespoon orange zest, grated
– 1 clove garlic, minced
– 1 teaspoon fresh ginger, grated
– 1 Tablespoon water
– 1 Tablespoon cornstarch
– 1/4 cup green onion, diced
Cut the chicken into 1-inch cubes. In a sauté pan, heat the olive oil and 1/3 cup orange juice over medium heat. Add the chicken cubes and cook for about 6 minutes. Make sure to mix the chicken so it cooks on all sides.
While the chicken is cooking, begin mixing the wet ingredients together. In a bowl, add the remaining orange juice, honey, soy sauce, rice vinegar, chili sauce, garlic, orange zest, ginger, water and cornstarch. Mix well.
Add the wet ingredients to the chicken and cook for about 4 minutes on medium to low heat. The sauce will thicken. Make sure to coat the chicken in the sauce when cooking.
Remove from heat and put over a bed of quinoa, rice, and sautéed vegetables or even rice noodles. Top the dish off with green onions. T.W.O. put theirs over quinoa and added a side spinach salad.
See, we told you this was going to be an easy recipe for your weeknight or weekend dinner. Warning – make extras so people can go back for seconds!
Chicken or beef? Red of green sauce? What is your favorite enchilada? T.W.O. sure enjoys a chicken and green sauce enchilada! Both flour and corn tortillas! This time we decided to feature these enchiladas with flour. This dish makes for a great weeknight or weekend dinner! So next time you are in the mood for a fiesta, make this dish and you and your guests will be doing the “La cucaracha!”
-Cooked chicken, diced*
-Green Enchilada sauce
-Green onions, chopped
-Ortega chilies, diced
-Black olives, diced
-Monterey Jack cheese, shredded
*T.W.O. used a Costco pre-cooked rotisserie chicken.
Begin by pouring some enchilada sauce on the bottom of the Pyrex. This will prevent the enchiladas from sticking.
Next, lay a tortilla flat. Place chicken, mushrooms, green onions, Ortega chilies and black olives down the center of the tortilla. Then add your cheese and some enchilada sauce.
Now its time to roll it up! Place the enchilada into the Pyrex and repeat for the rest of the tortillas. Once you are done, pour the enchilada sauce over the tortillas and top with cheese.
Bake at 350°F for about 45 minutes. Once the enchiladas are out of the oven, allow it to sit for about 5-10 minutes prior to serving.
It’s getting colder outside, so let’s get warmer inside by making a large pot of soup! T.W.O. loves to cook soup during the chilly, winter nights- especially this Chicken Vegetable soup we grew up eating. We felt a little nostalgic and decided to cook it up one rainy night. It’s simple, tasty and makes for great leftovers! Give your tummy a little warmth and give this recipe a try! You won’t be disappointed.
-1 whole chicken, uncooked
-1 can of stewed tomatoes
-5 to 6 carrots, peeled
-2 to 3 cups spinach, chopped
-2 potatoes, cubed
-Salt & Pepper
First, wash and clean the chicken. Butterfly the chicken by cutting down the along the backbone of the chicken. Place chicken into a large pot and season chicken with some Lawry’s season, Italian seasoning, salt and pepper. Fill pot with enough water just to cover the chicken and bring to a boil.
Once the water is boiling, turn down to a medium-low heat. Chicken should cook for about 1-1.5 hours or until the chicken meat pulls away from the bone.
While the chicken is cooking, begin chopping the carrots, spinach, and potatoes. You also might want to cut up the tomatoes into smaller pieces if they are too large.
Once the chicken is cooked, take the chicken out of the pot and allow it to cool. Strain your broth by running it through a sieve or colander.
Next, cut up the chicken into chunks. Bring the broth to a boil and throw in the vegetables, potatoes and chicken. Once to a boil, reduce to a medium-low heat. Allow the soup to simmer for about 20-40 minutes.
Time to serve!
Chicken likes to be stuffed “T.W.O.!” It may not replace your Thanksgiving dinner, but definitely is a great dish that all your guests will enjoy before or after Thanksgiving week! It’s simple, healthy, and will make your next dinner party a hit!
– 2 Boneless, skinless, chicken breasts
-Salt & Pepper
-1 Sweet potato, cooked
-Crimini mushroom’s, chopped
First cook your quinoa. Start by bringing 2 cups of water to a boil. Next, add your quinoa into the water. Add salt, pepper, or even garlic powder to the mixture. Once to a boil, reduce quinoa to a low heat. Next, chop up your vegetables, including the yam/sweet potatoes. Add the vegetable mixture and quinoa together.
Next, slice your chicken breast in half.
Stuff each breast with quinoa mixture and wrap.
Secure breast with rotisserie warp. Repeat once again. Place chicken into Pyrex and bake for about 25 minutes or until cooked all the way.
Bam! It’s all about the stuffing!
One of T.W.O. ‘s favorite proteins to experiment with is chicken because it is eaten more often than any other protein and can get very old if you don’t switch it up! So T.W.O. decided to create a spin on chicken Parmesan and bruschetta by creating a dish using chicken, a garbanzo bean salad, and burrata! Whether it is for a dinner party, family gathering or weeknight meal, you will find this dish to be easy but most of all- gastronomical!
– 2 boneless, skinless chicken breasts
-1 can of garbanzo beans
-Favorite pasta sauce
First, chop garlic and basil and place in a mixing bowl. Next, add garbanzo beans, pasta sauce and fresh ground pepper. You want to add enough sauce just to cover the garbanzo beans and create a little liquid. Let this mixture marinade for about 20 minutes in the refrigerator.
While the garbanzo bean salad is marinating, start the grill. Season the chicken with salt and pepper. Place chicken onto grill and cook for about 20-25 minutes or until done. Meanwhile, turn on your oven to 425° and take the garbanzo bean salad out of the refrigerator. When the chicken is done, place the chicken breasts into a Pyrex and top with the garbanzo bean salad. (You will have left over salad if you only use 2 chicken breasts, but it makes for a great side dish or snack while cooking!)
Put the Pyrex into the oven for 3-5 minutes. Next, place the burrata cheese over the garbanzo bean salad and put in the oven.
Allow the cheese to melt for about 2 minutes and then turn the oven on broil. Let the dish broil for about 2 minutes, or until the cheese gets a little brown. Once this is done, take the chicken out of the oven and get ready to serve!