Quick Dinner Ideas
Now that Summer is over, I’ve returned to work and my once luxurious Summer schedule has turned into hectic, back-to-school madness. So when I get home from teaching, the last thing I want to do is cook! The problem is that I also don’t want to eat crappy food. Hence, my easy chicken dinner tips!
3 Easy Chicken Dinner Tips after the jump…
Grocery Store Roasted Chicken
Pre-roasted chickens from grocery stores are your friend! Believe me, they are wonderful. I started buying these pre-roasted chickens in graduate school. They are just really convenient. I’m all about home made and making things from scratch, but picking up a warm, roasted chicken that costs me $8 bucks is just too tempting to pass up!
Convenient AND economical!
Not only are they convenient, but they are cost effective! I usually manage to make about 5 meals out of one chicken! Talk about economical! First thing I do when I get home from the grocery store is take the chicken apart and place all of the meat in a tupperwear container. When the chicken is fresh from the store and still warm it is really easy to tear apart.
Easy Dinner Tip #1
Make Chicken Tacos. Use corn tortillas, grilled onions, sour cream, salsa, and cilantro. Super easy and super yummy. One of our most popular posts was for Tequila Lime Chicken Tacos with Caramelized Onions and Sour Cream. I used store bought roasted chicken in that recipe!
Easy Dinner Tip #2
Make Chicken Salad. This is more of lunch, but I sometimes have chicken salad for dinner. Tear up some of the chicken and chop in some onions, parsely, garlic, lemon zest,and a bit of mayonnaise. I even add apples, and walnuts sometimes. Very yummy!
Easy Dinner Tip #3
Make Chicken Noodle Soup. Saute some onions, celery, and carrots. Add some chicken stock and boil noodles. Add the chicken and a bit of lime juice. Voila!
Do you have any other quick chicken dinner tips? Leave a comment and let us know!
Chicken Taco Recipe
I made this quick recipe last night. I wanted something easy to make that wouldn’t be boring, or terribly filling. Looking through our fridge I noticed a stack of tortillas and half a ROASTED CHICKEN. Perfect, I thought! I’ll make Chicken Tacos!
Homemade Chicken Tacos
Once I figured out WHAT to make, I had to rack my brain as to how NOT to make it boring! I came up with a Tequila Lime glaze for the chicken and to counter the tartness of the lime, caramelized onions. The combination was heavenly!
- 1/2 cup of cooked, roasted chicken
- 1/2 cup of white onions
- 2 Tablespoons of fresh lime juice
- 1 tablespoon of tequila
- 1 Teaspoon of red pepper flakes
- 1 Teaspoon of minced garlic
- 1/2 teaspoon sugar
- 1 Teaspoon of balsamic vinegar
- 2 Tablespoons of sour cream
- 2 Tablespoons of chopped cilantro
- 1/2 Teaspoon of salt
- 2 corn tortillas
- Begin by cooking the onions in a little bit of olive oil over medium low heat. While onions are cooking prepare glaze.
- Combine the lime juice, tequila, red pepper flakes, and salt in a bowl. Whisk together and set aside.
- Onions should be barely starting to brown at this point. Add the sugar to the onions and continue to cook on medium low heat, stirring occasionally.
- Prepare chicken. Heat 1/2 teaspoon of olive oil in a separate heavy bottom skillet over medium high heat and add the garlic. Add chicken and cook for about 2 minutes. Once chicken has begun to cook, add the tequila lime glaze and stir. Cook for an additional 2 minutes or until chicken is warmed through. Do not over heat chicken….it is already cooked, so you just want to warm it up. Once chicken is done, add the balsamic vinegar to the onions and continue to cook for an additional 2 minutes.
- Time to assemble!
- Heat the tortillas in the microwave or directly on the burner(my personal preference)and add the chicken. Top with some onions, 1 tablespoon of sour cream and 1 tablespoon of cilantro. Sour cream and cilantro ARE NOT OPTIONAL! These two ingredients are key and round out the flavor profile of this dish! Enjoy.
Here’s another recipe to add to the braising obsession. This one comes straight from my mom. She makes this dish all of the time, and it’s one of my favorite mom dishes. The technique is fairly straight forward Mexican cuisine, but the flavors always seemed very Spanish to me.
Recipe after the jump…
Braised Chicken with Spanish Olives and Capers
4 Chicken Drumsticks
4 Chicken Thighs
1 Potato, diced into large pieces
1/2 Yellow Onion
1 Garlic Clove
1 Cup of Spanish Olives
In a large cast iron dutch oven, heat 1 teaspoon of olive oil and sear the chicken pieces until all sides have a brown, crisp sear. While chicken is searing, cut the tomatoes and onion into large chunks, place in blender along with the garlic, and blend until it forms a thick sauce. Once Chicken is done searing add the sauce and the remaining ingredients. Bring to a boil, cover the pot and lower the temperature. Simmer for two hours or until the chicken becomes tender. Add salt and pepper to taste. Enjoy!
1 Chicken breast
1 can of pinto beans
bunch of cilantro
Cotija Mexian cheese
Poach chicken in chicken stock until cooked. Cool chicken and shred. Heat beans. Fry tortillas in vegetable oil until brown. Take tostada, fill with beans, salsa, and chicken. Top with avocado, cheese, cilantro, and marinated onions. Enjoy!
I’m always making recipes that call for trussing a chicken even though I don’t really know how to do it. Today I decided to end this gap in my culinary knowledge. Below is a link to this great video that shows you exactly how!