This super easy Chicken Wrap is moist and filled with veggies.
Every time we go to Albertson’s when they are having the “Buy one package, get two free” we are ll over it! This time is was Boneless, skinless hand trimmed thin-cut Chicken Breasts. We get home and immediately repackage into 1lb freezer bags. We end up with several meals there is no running to the store at the last minute! Be sure to check out the Albertson’s adds if you have them in your area. The other Markets in the area are getting aggressive on their pricing and we are now seeing more deals like the “buy 1 get 2 free” on ribs, steaks and pork chops as well.
This wrap was so easy and no spending 6-7 bucks for anything at a Drive through!
We have been in a mood lately for Stuffed Peppers since we have 7 Plants 100’s of Peppers from Jalapeno’s, Anaheim, Serrano, Green & Red Bell Peppers and Poblanos! This dish was amazing to eat and beautiful to look at! The pictures just did not do it justice. Poblano Peppers as I have also seen in the stores labeled: Ancho Chili’s (it may be just me but they look the same) have a mild to medium heat and are awesome stuffed. I just can not say it enough, you just have to try them! I found this recipe at Fine Cooking, read all of the reviews and went to work on making them.
We topped them off with a Tomatillo Avocado Salsa loaded with our home grown Jalapeno’s. Unbelievable! I followed the recipe mostly… I can not help myself from making little changes. I think they were for the better.
Pablanos Stuffed with Cheddar and Chicken
4 Pablano Chiles
2 Medium Tomatoes Quartered
1/2 White or Yellow Onion Quartered
2 Cloves Garlic Quartered
1 tsp. Dried Oregano
1 tsp. Ground Cumin
Pinch of Kosher Salt
1 Tbs Olive Oil
2 Cups Shredded Cooked Chicken (I used Chicken Breasts)
1 1/2 Cups Cooked White Rice (Made in Rice Cooker)
2 1/2 Cups Shredded Cheese (I used 1 1/2 cup sharp cheddar and 1 cup pepper jack)
1/4 Cup Chopped Cilantro
1/2 Medium size Lime
Generous pinch of cinnamon
Heat oven to Broil and line baking sheet with foil. Slice each pepper fro the stem to the tip and place on baking sheet under broiler for 5-8 minutes turning every few minutes to make sure they are blackened on all sides. Take chilies out and cool until you can handle them. Then take a spoon and scoop out the seeds and core, peel off blackened skin and discard. Spray Casserole dish with olive oil and place peppers in and wait to stuff!
At this time I tuned on my rice cooker to get the rice going as you start on the filling, you do not want it sitting around getting cold.
In Food Processor: puree tomatoes, onion, garlic oregano, cumin, cinnamon and 1/2 tsp of salt. Heat olive oil in large skillet over medium heat. Add puree and cook until most liquid has evaporated and the mixture looks thick, stir constantly. Add Chicken and continue to stir to heat thoroughly. Remove from heat, add rice and 1 cup pepper jack (if using two different kinds) and 1/ of the Cheddar. Stir to combine, add cilantro and lime juice then season with salt and pepper. Stuff all four Pablano peppers to heaping (mine were) and then place in oven and bake at 400 for 20 minutes. Add the last cup of Cheddar cheese on top of Stuffed Chilies and return to oven and place on broil for 2-3 minutes to melt the cheese.
We served it with a Tomatillo Avocado Salsa LOADED with Jalapeno’s from the garden. I think I used about 10! I am Posting that next! Again I used a recipe found on the internet then…made it to our taste. Surprisingly it was not that hot considering all the Jalapenos. The Tomatillo’s and Avavocado seemed to mellow it out. I cannot wait to serve them to guests! This was truly outstanding!!
Just made this Wrap again today and it was so gooood! I added my home grown sprouts instead of the lettuce an d worked very well. This will always be my favorite!
This recipe popped out at me when I was surfing my favorite site Pinterest. I have found so many amazing recipes and DIY, you name it! We are all addicted. The original recipe is here. I as always had to add my spin on it. We have another favorite desert around here and that is Peach and Blueberry Cobbler, so I thought..Blueberries and Apples sound great together too! I also added a little more cinnamon to the sauce. It was outstanding, that is all I can say.
This was super simple! I used this canned apple pie filling “ Mussleman’s” it was 99 cents. I just dumped it into a small mixing bowl and chopped up the large slices of apples with a knife so they would not be so bulky. The sauce is very simple: 1/2 cup of each Water, Butter, white sugar and brown sugar. I also added 1 teaspoon of cinnamon. Bring to a boil in a sauce pan and the lower the heat and simmer for 3-5 minutes. Meanwhile grab 6 flour tortilla’s and I put a damp towel over them and heated in the Microwave for 30 seconds to make them pliable. In a buttered casserole dish place a tortilla and add 1/4 cup pie filling down the center towards one of the sides (like you would making regular Enchiladas) and then I added a small handful fresh Blueberry’s on top. The roll. Make all 6 and pour the Sauce over the top and let it set for 45 minutes.
Then sprinkle to top with a little more cinnamon and pit in oven at 350 for 20-25 minutes. That is it! I served them fresh out of the oven with Vanilla Bean Ice Cream. The flavor of the tortilla was sweet like a very light pastry (after sitting in butter and sugar for 45 minutes it should!) I will be making these again and again. The Blueberry’s made it I think. I will never make it without them.
APPLE BLUEBERRY ENCHILADA”S
- 1 (21 ounce) can apple pie filling
- 1 Container of Fresh Blueberry’s
- 6 (10 inch) flour tortillas
- 1 teaspoon ground cinnamon
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1/2 cup water
Then follow the instructions above and you will have one of the easiest deserts ever! The hardest part is the waiting 45 minutes to pop it in the oven. The house smells amazing and you just do not think you can wait.
I love my Homemade Earth Boxes! These boxes are easy to make and you will save tons of money, not to mention having the best bounty of vegetables ever!
We made these boxes in under 30 minutes one we laid out our supplies. Shop around for the Rubbermaid tubs, I found mine at Walmart for about $5.00. The real “Earth Box” is available on line for for purchase and also great planting tips! Just click on the link.
What you need to make 2 DIY Earth Boxes:
- 2 Rubbermaid Plastic Storage Tubs (I used 18 Gallon)
- 1 10′ Plastic Pipe 1 1/2 Diameter
- Carpet Knife
- Miter saw to cut the plastic pipe
- 3/8 inch Drill Bit to Drill Drain Holes
First place I went to was You Tube. That it my go to place for how to do anything. I Learn how to build, make and create all by researching You Tube. My favorite Video is right Here.
First thing you do is cut the insert out of the Lid of the tub, make sure you watch the video.
Drill a drain hole on each end of the tubs about 2 3/4 inches from the bottom.
With the cutout piece of plastic from the lid, drill several holes for drainage. Cut a circle in one corner of the lid to fit the Fill Pipe, again refer to the video
Cut the PVC Pipe with the Miter Saw into to 2 1/2 inch pieces. You will need to cut 15 of them.
Place the pipe pieces standing up in the bottom of the tub and place the Lid you drilled holes in on top.
Cut a length of PVC Pipe about 3 inches above the height of the tub. Insert in the corner and you have just built your first DIY Reath Box!!!
I think I need to add this Video as well, I gleaned a lot from this guy too! Although we went the way of using the PVC Pipe for stability.
Here are pictures of our Box in progress
I Transplanted 2 Cucumber plants that I started from seeds and 2 Zucchini in the other. My plan is to put a trellis behind them and train the plants vertical, another Pinterest idea! Gotta love that site!! You can follow me at Jeanene (WinterWheat1).
Congratulations!!! You now have your own Earth Boxes. Here are my other 3 Boxes all planted and growing like crazy! I have Corn with Garlic planted in the front since one is growing up and the other is growing down (made sense to me). We have 2 rows of Snow Pea’s in one box, and 2 rows of Green Beans in the other. I am so pleased at how well my “crops are coming along. I never have to worry about “not enough water as I fill the drain pipe every 3-4 days. I check them every day since they are growing like crazy! Here it is April 10th in Phoenix AZ and I have Snow Peas and Beans already. We also have a Cherry Tomato plant going nuts! More Pictures!
[slideshow]I have been craving comfort food since the temperatures here in Phoenix have finally dropped! In one day we went from have the AC on in the car to turning on the heater! Crazy!! Here is my all time super easy Chicken Pot Pie Recipe
Chicken Pot Pie
This Recipe is a collection of several and put into oven proof crocks and then baked into individual servings of YUM! This is how it starts…
Chicken Pot Pie/Dumplings
1 small onion chopped
2-3 stalks celery chopped
2 carrots diced
1-2 red potato’s chopped into medium pieces
Saute in 1 tablespoon of olive oil until medium soft. (they still have some cooking to do)
2 Cups Chopped or Shredded cook Chicken
1 Can Buttermilk Biscuits cut into 1/4′s and dipped into 2 Tablespoons melted Butter (you may only be using 3 or 4 of the Biscuits so reserve the others for baking)
In the meantime prepare 2 cans of Cream of Chicken Soup or
Make this amazing recipe of your own “Cream of Whatever Soup Mix“ Recipe Here
I have made this and it is so easy and very handy to have in the pantry.
Heat to simmer and add sauteed veggies stir together and cook over medium/low heat for 7 minutes, add the Chicken and pour into individual crocks or oven proof bowls.
Top with Buttered Biscuit pieces and place bowls on a heavy flat baking pan. Bake at 400 for 10 minutes. Check oven at about 8 minutes just to be sure not to cook biscuits to long (everything else is cooked).
This will be very hot!!! Be careful!