Happy Friday friends!! I hope you had a good week and are prepping for an even better weekend!!! We are headed to a wedding tomorrow. The only people we know that are going to be there are the bride and the groom. We can totally make fools of ourselves on the dance floor without having to worry about embarrasing ourselves in front of people we know and also Irish goodbye it when we are tired (8:30, just kidding…maybe) Anyway, I have some recipes to share, one of which miraculously snapped my 5 year old out of a dinner strike. Here you go!!!
#1 Chicken Enchiladas
#2 Pork and Sauerkraut
#3 Skillet Chicken With Orzo, Dill and Feta
#4 Wonton Meatballs
I saw this recipe in Food Network Magazine this summer. It was the grilling issue, so originally these were meant to go on the grill in foil packets. I changed the recipe to make it oven friendly and it quickly became a standard in our dinner rotation.
- 2 -10 ounce cans of mild enchilada sauce
- 2 cups shredded chicken- rotisserie or you can make and shred
- 1 package of shredded cheese, mexican blend or cheddar
- 1- 15 ounce can refried black beans
- 1 cup fire roasted frozen corn – or regular if you prefer
- 1 teaspoon dried oregano
- salt and pepper to taste
- 12- 6 inch corn tortillas
- Preheat oven to 350.
- Combine the chicken, 1 cup cheese, refried beans, corn, oregano, 2 Tablespoons enchilada sauce, salt and pepper in a bowl and set aside.
- Stack tortillas in a damp paper towel and microwave until warm. Around 20 seconds.
- Pour a few tablespoons of remaining enchilada sauce into the bottom of a baking dish and spread around.
- Take one tortilla at a time and fill with roughly a 1/4 cup of the chicken filling. Roll up and place in the baking dish. Repeat the process with remaining tortillas and filling.
- Pour remaining enchilada sauce over enchiladas and top with remaining cheese.
- Bake until sauce is bubbling and cheese is melted, around 15-20 minutes.
Pork and Sauerkraut
I grew up eating this. My mom grew up eating it. So, its not a surpise that I want my kids to eat it. Honestly, they don’t love the sauerkraut but will tolerate the pork. My mom used to serve this with mashed potatoes and peas, both which my darlings turn their noses up at, so we stick with a side of broccoli. My mom also used to use bone in pork chops and cook it on the stove. I have changed it up and started cooking it in the crock pot. Seriously the easiest meal ever!!
- 1- 2lb ish boneless pork roast (or if you prefer bone in)
- 1 bag of sauerkraut
- Brown the pork roast on all sides in a frying pan on the stove.
- Place the roast in the crock pot.
- Pour the sauerkraut over the roast.
- Cook on low for 6-8 hours.
Seriously that’s it!!!
This recipe from New York Times Cooking is the recipe that got my youngest out of his dinner strike. He ate multiple helpings!! Honestly, we didn’t put the feta, dill, etc. on the chicken. It was so good with just the chicken and orzo. I kept it in the recipe in case you wanted to add it, but going forward I won’t use it. Also, I used broth instead of water. I think it adds a better flavor.
5 tablespoons olive oil
3 garlic cloves, smashed
1 teaspoon kosher salt
1 teaspoon black pepper
2 pounds chicken drumsticks or bone-in thighs
1 yellow onion, peeled and chopped
2 cups orzo
3 cups chicken broth or water
2 small or 1 large thin-skinned (English) cucumbers, chopped
5 ounces feta, crumbled (about 1 1/4 cups)
2 tablespoons chopped fresh dill
Juice the lemon and combine with 3 tablespoons olive oil, garlic, salt and pepper, in a large resealable plastic bag or in a bowl, along with the chicken pieces. Seal and shake the bag (or stir in the bowl) to coat. Set aside for 30 minutes, or refrigerate up to overnight.
Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden all over, turning when the chicken releases easily from the pan, about 12 minutes total. Transfer chicken to a plate and set aside.
Add the onion to the pan and stir to coat with the remaining fat. Decrease heat to medium and cook until soft, about 4 minutes. Stir in the orzo and the broth or water. Cook until the liquid is partly absorbed, stirring occasionally, about 5 minutes. Top with the chicken legs and cover with a lid or foil. Continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through, 15 to 20 minutes more, depending on the size of your drumsticks or thighs. Remove from the heat and scatter the cucumber, feta and dill over the top if you choose.
And last but not least are these Wonton Meatballs from NomNomPaleo.
I linked this recipe to her blog post above. I stuck to this recipe and for good reason, these meatballs are so good. Truth be told, my kids tried but didn’t love these and I almost didn’t include them here, but I gave a couple to a friend and her kids gobbled them up! So for those of you out there whose children are more adventurous than mine, have at it!! I’m jealous!! I am thinking about trying these as an appetizer meatball with a hoisin dipping sauce. These meatballs will be eaten in my house just not by my kids apparently!!