Why-The-Chicken-Crossed-The-Road Santa Fe Burger

Fun little story. Back in the day when my husband and I were dating, EVERYTIME we would go on a date we would always go to Red Robin. We would always get the samething too, the Santa Fe burger. Except since I am not a fan of meat all that much I would just sub mine for grilled chicken. It was heaven on earth! Up until the point that they disconnected the burger and trust me we were bummed. So much that I actually e-mailed Red Robin begging just to give me the recipe, haha. Since then I have made numberous attempts to remake the burger and I think I FINALLY got it.

We had a late dinner tonight and by late I mean 11 p.m. But since AJ doesn't get out until late it's fine. I do however want to apologize for the lighting on the photos and lack of photos :(. Anyway, I hope you enjoy this burger or chicken sandwich call it what you wish :) as much as we did. It was undoubtedly delicious.

Ingredients: 

2 Chicken Breast, sliced in half making four.

1 Onion, sliced. 

2 Poblano Peppers, roasted.

Sesame buns, remember you can just use your favorite. 

4 Sliced Swiss cheese

Gucamole, I was too lazy to make homemade so I just bought the Wholly Guacamole kind.

2 Potatoes 

Santa Fe Flavor Tortilla Strips 

Vegatable Oil

Weber Gourmet Burger Seasoning, for the chicken. 

Oh and FYI Fry's is having a sale on chicken right now, buy one get TWO free! Stock up your freezers :)

Directions: 

Start off by roasting the peppers in a roasting pan on medium heat.

When done place peppers in a plastic bag and seal well for about 10 mins. The moister will cook the peppers from the inside as well as making the peeling of the skin easier. 

Meanwhile, start on the onions. In a medium skillet over medium heat add a teaspoon of Vegatable oil. 

Once hot, add onions along with salt and pepper.

Mix well and cook them for about three minutes, after three minutes turn heat down to low and cover with lid for about 8 minutes or until golden brown and carmalized (not pictured I forgot!

), stirring often. 

Preheat your oven to 350 degrees

After ten minutes has passed, removed the skin of the peppers. Cut pepper in half, long ways and remove seeds, set aside. (Also not pictured, grrr!)

Place your chicken on an oven safe pan and coat back and front generously with seasoning and place in oven for exactly 18 minutes. (I like to think I have a sixth sense when cooking chicken, it always comes out juicy.) 

Once out of the oven, place cheese on the center of the chicken to melt and you are done to plate!! 

To plate, I put the buns in the oven while still hot to give them a little crunch. Anyway, on the bottom of the bun add mayo along with the chicken. On top of the chicken add your "grilled" onions, one half of a poblano pepper, lettuce, guacamole and on top tortilla strips. I served these with homemade French fries if you want that recipe, check out my Italian Sausages with Homemade French Fries recipe. 

And voilà, enjoy!!!

Chicken Chorizo Tostadas

My mom came up with this recipe by throwing what she had in a skillet and there was never any left overs. And quite frankly, this is my to-go meal since it is cheap and easy to make. You only need four ingredients! Yep, four! The rest you may have it in your fridge. Anywho, without a doubt it is undoubtedly delicious. 

Ingredients: 

Shredded chicken, I had two left over chicken breasts in my refrigerator.

1 package of Pork Chorizo.

1 can of Chipotle peppers in Adobo sauce.

A package of tostada shells.

Optional: Lemon pickled onions.

1/2 of Onions, sliced thinly.

1/2 of a cup of water.

1/2 of a cup of lemon juice.

Directions:

First, placed onions into container and fill it with 1/2 water 1/2 lemon juice, cover place into the fridge until onions are flimsy looking. 

Heat up your stove to medium heat and and cook Chorizo. When chorizo is done about 8-10 minutes, add your shredded chicken. 

Stir both ingredients together to let the chicken heat up. You will notice it will be very thick. Therefore, in a blender place two chipotle peppers and cover pepper with water and blend until smooth. Add to skillet and mix well. 

**Depending on how many peppers you add the less or more spicy it will be. Two is enough for us.

Let everything marry for about 5 minutes serve. 

Place mixture on a tostada and ganish with your favorite toppings. We used pickled onions, cheese, sour cream, lettuce and avocado. Enjoy! 

 

Colorful Pasta Salad

A recipe so colorful and easy that's going to be undoubtedly delicious. I paired it with some steak my mom brought over but it'll compliment pretty much anything. Enjoy!

Ingredients: 

1 jar of roasted red bell peppers, sliced into strips.

1 small can of sliced black olives.

1 carrot, shredded. I went to target and they didn't have a regular carrot so I had to buy the baby ones. Definitely was not fun to shred them haha!

1 cup of Italian Dressing

3 broccoli florets, cut and steamed. 

1 box of Tri-Color Rotini pasta or whatever you have on hand.

Directions: 

First start of by boiling two pots of water. 

Meanwhile, prep your veggies like so...

When boiling add pasta to one and the other broccoli. I like mine cooked but still kind of crunchy or al dente so to speak. 

In a bowl combine peppers, carrots, cooked broccoli, olives and dressing. 

As soon as pasta is done, rise with cold water to help it stop cooking as well as rinsing out the starch on noodles. Add to bowl and toss together. 

Place noodles in refrigerator for about an hours or two before serving and enjoy! 

 

Crockpot Stuffed Bell Peppers

So I think this might be my new favorite meal. AJ's mom (my husband) introduced me to these babies. I have been meaning to try them out myself but I was afraid I would completely mess them up and ruin their reputation, but I think I did good! There are easy to make especially for those moms who work. Takes maybe 10 minutes to prep and they will cook themselves while you work. Not to mention your house will smell amazing!

Anywho, enjoy. As always they will be undoubtedly delicious! 

Ingredients: 

4 Green peppers, slice tops off and clean out. 

1/2 of an Onion, diced.

1 egg

1 lb of ground beef, I used 80/20

1 cup of bread crumbs. 

1 small can of Tomato Sauce

1/3 tsp of Garlic Powder

1 tbsp of Dried Basil

Salt and Pepper to taste.

To ganish:

Cheese

Mayo 

Picante Sauce

Directions: 

Start off by taking the tops of the bell peppers and completely clean them out like so... 

Next in a bowl combine onion, ground beef, egg, bread crumbs, tomato sauce, dried basil, garlic powder, salt and pepper and mix with your hands. If the mixture is too runny add more bread crumbs. 

With a spoon, stuff you pepper with filling and place in crockpot.

Cover with lid and cook for 8 hours.

8 hours later... 

AJ's family tops it with mayo and picante sauce (sounds weird but it is good, trust me.)

Enjoy!!

Creamy Southwest Chicken Burritos

Crockpot has got to be the best invention ever! If you don't have one, I highly recommend investing in one. It's perfect, you throw everything in the pot and forget about until 4-10 hrs later. Enjoy! 

Ingredients: 

• 2 boneless Chicken Breasts.

• 1 10 oz can of Original Rotel Tomatoes.

• 1 15 oz can of Black Beans, drained and rinsed. 

• 1 25.25 oz can of Corn, undrained. 

• 8 oz package of Cream Cheese.

• 1 packet of Ranch Seasoning. 

• 1 teaspoon of Garlic Powder.

• 1 teaspoon of Chili Powder.

• 1 teaspoon of Cumin.

• Flour tortillas.

Directions:

Place Chicken in crockpot (mine were still frozen,) add drained beans, tomatoes, corn spices on top of chicken and stir. Once stirred add cream cheese on top of chicken, place lid on and cook for 4 hours.

Once four hours is up shred chicken with two forks and mix well. 

Warm up flour tortilla, place filling in center and roll.

And just like that, dinner is ready to be served. As always it's undoubtedly delicious! 

Green Chile Chicken Chimichangas

I wanted to make something simple that I can just throw in the crockpot and forget about it. Everytime my husband and I go out to eat to a Mexican Reaturant I always end up getting a Chimichanga and I have been hunting for the perfect tortillas to make chimichangas. And I think I finally found them. They are from local bakery called Alejandro's and I was able to find them at Wal-mart :) they perfectly thin but not too thin. Enjoy!

Ingredients: 

• 3 Chicken Breasts.

• 1 packet of McCormick Chicken Taco.

• 3 small cans of Hot Ortega Green Chiles.

• Burrito size Tortillas

• Vegtable Oil, for frying.

For Salsa:

• 4 Roma Tomatoes 

• 1 Jalapeño

• 1 tablespoon of Chicken Boullion

Place chicken in crockpot.

Mix McCorminck packet according to the directions on the back and spread evenly on top of chicken. 

Next, open green chiles and spread evenly as well.

Place lid on crockpot and cook on high for 4 hours. Always remember NEVER to open the lid on a crockpot! No matter how good it smells!

For the salsa, not pictured, but if you want to see step by step click below, I show step by step in my Chile Rellenos Recipe. 

http://undoubtedlydelicious.blogspot.com/2014/04/chile-rellenos-with-mexican-rice.html

When chicken is done preheat oil in a large skillet to 350 degrees and shred chicken with two forks. Once shredded, take a tortilla and place chicken in the middle roll into a burrito and fry until golden brown. 

Finally, garnish as you wish. We did guacamole, sour cream, cheese, sour cream, lettuce and salsa. It was undoubtedly delicious. 

Enjoy! 

Pesto Chicken Pasta

Okay, okay. I have been gone for a long time. But I am back for sure this time. I made Pesto Chicken Pasta. I usually make my own pesto sauce and put everything in the crock pot but today I didn't really have the time. But enjoy!

Ingredients: 

2 Chicken Breasts, sliced in half.

1 jar of Pesto Sauce.

1 tablespoon of Poultry Seasoning. 

1 tablespoon of Basil.

Pepper, to taste. 

Farfalle Pasta 

Directions.

Preheat you oven to 350 degrees. In a bowl combine spices and herbs and coat chicken evenly on both sides. 

Place in oven for 15 minutes. Meanwhile cook pasta al dente, drain and mix a jar of pesto with pasta.

By that time chicken should be done and you are ready to plate. Next time I will be adding some veggies. 

Enjoy! As always, it is undoubtedly delicious!