Chicken Saltimbocca

Chicken saltimbocca. Yeaaa. Umm what is that? Well it's chicken. And in italian, "saltimbocca" means, "to jump in the mouth". So it's chicken that jumps in your mouth!
And trust me, this chicken does. It is so yummy you can't stop eating it.  It's really easy to make and pretty easy on the wallet. Which I know, makes things a lot tastier. How do you make it you ask?

Here's what I do:
Chicken Saltimbocca with Browned Butter Lemon Sauce

In a large heavy bottomed skillet, heat a few tablespoons of extra virgin olive oil over medium heat.

Season thinly sliced chicken breast with kosher salt, fresh ground black pepper, and rubbed sage.

Rub it in really good. Rubbed sage sticks to itself so really work it all over the chicken.

You can find the sage in the spice aisle. Can't find the rubbed? Whole sage leaves will work just find.

 Making a little blanket of deliciousness, take prosciutto and wrap it around the chicken.

 (prosciutto is thinly sliced italian style ham)

Yummy things are about it happen!!! Scroll down!

Put the chicken in the skillet and my oh my! It just makes your whole house instantly smell A-mazing!

Cook it for about 3-4 minutes on each side, or until cooked completely through. 

Zest a whole lemon over the skillet. Then squeeze the juice into the skillet.

Once the chicken is cooked move it onto a plate covered with a paper towel to drain.

Don't rinse out the skillet!!!! 

There are important things left over after you remove the chicken.

To those important things you need to add:

3 tablespoons of butter

juice from 1 lemon

1 can of drained and rinsed quartered artichoke hearts

1 jar of non-pareil capers*

 1/2 tsp salt

Add the butter to the skillet, on medium heat.  Cook until browned, watching carefully. Add everything else and cook until it's all warmed through and the sauce is reduced by half. 

Transfer the chicken to a serving dish and cover with the the deliciousness you just made in the skillet.

It will look similar to this:

Make yourself a serving and well, there are really no words for what will happen after that.

So good but sooo bad!!

As much as I love trying new foods and getting out there and experiencing different things, I'm soooo glad there are yummy American goodies to satisfy my fat food cravings. Yes, fat food. Not fast food. Fat... Cheesy, chili, carb-filled, melty, yumminess!
What is it you ask?

Chili's Texas Chili Cheese Fries.

There is nothing remotely healthy about this. But it's just the best thing EVER! Try them.

Chicken Soup with Veggies

What's one of the best things to help beat the cold? A steaming hot bowl of soup!

I've been making lots of soup lately. Chicken with veggies is super simple, absolutely affordable and truly tasty!

 Here's how I like to make it:

12 oz. bag frozen peas and carrots

12 oz. bag frozen baby lima beans

two 14 oz. cans of cut green beans

14 oz. can diced tomatoes

1 pound split chicken breast with skin and ribs

4 cups low sodium chicken stock

2 cups water

1/2 tbsp. dried parsley

salt & pepper to taste.

Put everything in a large stock pot or crock-pot. Cook on low for 8-10 hours, until chicken is cooked through. Take chicken out and allow to cool. 

Pull the skin off and take the bones out.

Give the chicken a rough shred. Two forks will work just fine if it's too warm for your fingers. But if you can touch it, get your hands in there! It's lots of fun. 

Add the chicken back to the soup. Give it a good stir to get everything acquainted. 

Pour yourself a big bowl and enjoy!

Enchiladas Sin Queso

I got this recipe from the same friend who gave me the Cafe Rio Pork recipe. It does not disappoint. A big plus to this meal, it's not only delish, it's very healthy for you and your wallet.
I added my own little touches to it. I'll post the original recipe as well as my changes.


Ingredients:
1/2 cup finely chopped white or Spanish onion
2 Tbs canned diced green chilies
2 cups cooked black beans
1/2 cup fresh or frozen corn (do not thaw)
1/2 cup zucchini, diced
1/2 cup summer squash, diced
1/4 cup cilantro, roughly chopped
24-30 oz Enchilada Sauce (recipe at bottom)
Ten 5" tortillas


My Ingredients: (I add just a itty bit of cheese)
1 medium white onion, finely chopped
1 small zucchini, diced
1 small yellow squash, diced
1 4 oz. can diced green chiles
1 14 oz. can black beans, drained and rinsed
1/2 tbsp. dried cilantro
Zest & juice of 1 lime
Salt & Pepper to taste
Eight 5" tortillas
10 oz. can red enchilada sauce
1/4 cup of shredded jack cheese

Directions:
Preheat oven to 450 F.
Lightly oil a 9x13 pan and cover the entire bottom of cooking dish with Enchilada Sauce, just until coated.
Combine onions, green chilies,  black beans, corn, zucchini, squash, cilantro, and 6 ounces of Enchilada Sauce in a medium bowl.
I don't use corn and I don't add the enchilada sauce to the filling. Add all of cheese to the filling and combine.
Heat tortillas, five at a time, for 30 seconds in microwave to soften.
Fill each tortilla evenly with bean/vegetable mixture, roll, and place seam side down in cooking dish.
When all enchiladas have been assembled, pour remaining Enchilada Sauce over them.
Bake for 25 minutes covered in foil.

Southwest Steak & Potato Stew

You will need:

1 small onion, halved and sliced

2 cloves of garlic, minced

2 russet or yukon gold potatoes, diced

1 pound beef roast, cut into 1 inch pieces

14 oz. can reduced sodium beef broth

1 cup salsa, heat of your choice

1/2 cup pico de gallo 

1 can cut green beans, drained & rinsed

1/2 tsp. dried basil

salt & pepper, to taste

Cut your veggies, mix together your broth and salsas.  Pour everything into a crock-pot.  Cook on low 8-10 hours, or high for 4 hours.

Serve with crunchy tortilla strips, shredded cheese, sour cream, or mexican rice. Whatever you like! 

It's soooo yummy!