Buffalo Chicken!

A girlfriend of mine told me about this super simple recipe that ROCKS!!!!  I am all about chicken wings, but I hate all the oil from the fried wings.  This recipe cuts out all the fat, but keeps all the taste AND you can make it in a crock pot!

Buffalo Chicken:
1lb chicken breasts/legs or thighs
1 bottle Franks Buffalo Sauce - The SECRET ingredient!
1 package ranch dressing seasoning

Throw everything into a crockpot on high for 3-4 hours.  Chop and serve!

You can do a TON of different things with the chicken once it has been cooked.  Normally I make buffalo chicken sandwiches with coleslaw and ranch dressing on top.  But today I made buffalo chicken tacos!!!  OH MY!!!!

Chicken, Peas and Pesto...OH MY!

We visited my husband's sister recently who is gluten-intolerant and I scored an AMAZING recipe from her.  Well, not a recipe as much as an idea.  I've been trying to eat less bread/carbs an increase the amount of veggies I get in my diet.  Because how can you encourage your child to eat their veggies when you aren't serving them!  My sister-in-law threw together a quick meal of leftover chicken, pesto and peas to make a quick salad.  My carb loving gut instinct was to turn my nose up, but I felt obligated because I was her guest. :)  SO GLAD I FELT OBLIGATED!!!!  I've been thinking about that salad for three weeks and decided to finally make it myself.  Only requirement...MAKE OR PURCHASE AWESOME PESTO!!!

Chicken, Peas and Pesto:
1 breast of chicken cooked and cut into bite sized cubes
1/4 cup pesto (homemade or store bought)
1 cup frozen peas

Combine everything into a skillet and cook until peas are warmed through on medium heat.  Add salt and pepper to taste.

Thai Chicken Salad

I am always on the search for new recipes for lettuce wraps.  The October edition of Cusine at Home magazine had an O.K. one I tried out this week.  Instead of making actual lettuce wraps I made a salad which keeps me from wilting left ove lettuce because I don't use it all. 

I liked this salad well enough, but the peanut sauce was ultimately lacking.  The recipe definitely called for too much peanut butter.  I would have liked it to have some vinegar and more oil...runnier and more flavorful.  However, give it a shot and let me know your thoughts.

Thai Chicken Salad Lettuce Wraps
3 Tbsp natural creamy peanut butter
2 Tbsp low-sodium soy sauce
2 garlic cloves, minced and ground into a paste
1 Tbsp freash lime juice
1 Tbsp water
1 Tbsp honey
1 tsp fish sauce - which I left out because fish sauce is straight up barf!
1 tsp Sriracha sauce - definitely could have used more if you like spicy

For the Chickn Salad
6 oz. cooked boneless, skinless chicken breast, cut into bite-sized pieces
2 cups broccoli slaw
2 Tbsp peanuts
8 large Bibb lettuce leaves - I served over a spring salad mix

Whisk together peanut butter, soy sauce, garlic, lime juice, water, honey, fish sauce, and Sraracha for the sauce in a small bowl.  Toss chicken, slaw mix and peanuts with peanut sauce; chill covered until needed.  To searve, divide salad among lettuce leaves.

I really liked the addition of the broccoli slaw in this recipe, which was what drew me to it in the first place.  I would TOTALLY make this again, but with a different dressing/peanut sauce.

 

Chicken Divan...with inpromptu ingredients.

When I was a kid my mom used to make chicken divan a lot.  I remember disliking the exotic taste of the curry at first, but over time it grew on me.  Now I consider it comfort food.  I was craving some comfort the other day and decided to make some.  After my visit to the Costco to pick up a rotisserie chicken I realized I didn't have any cream of chicken soup to start the base of my sauce.  DAMN!!!  Lightening fast thinking...make my own cream of chicken!  And that is just what I did.  I don't think I will EVER use cream of chicken again. 

Chicken Divan - made up style:
1/2 Rotisserie Chicken - I always get mine at Costco and they are GIANORMOUS so I only used half. 
1 tablespoon butter
1 tablespoon flour
1 teaspoon corn starch
2 cups whole milk
2 teaspoons curry powder
salt and pepper to taste
3/4 cup cheese
2 cups broccoli - frozen or fresh

Preheat oven to 350 degree F. 

Cut up half a rotisserie chicken into small bite sized pieces and set aside. 

In medium saucepan melt butter.  Add flour and cook for a minute.  Add milk, cornstarch and curry.  Allow sauce to thicken.

Add cheese and  stir until melted. 

 In medium to large baking dish combine chicken and broccoli. Pour sauce over top and stir to combine.

 Cook for 25 minutes.

When I type the recipe out it sounds all thought out and professional, but it couldn't be farther from the truth! When I realized I didn't have the cream of chicken I went to making a roux. I was only going to add one cup of milk because I was going to make a smaller batch, but then thought better of it when I saw how much sauce that would give me. I decided that AFTER I had added the milk. I was worried that making more roux would mess up the recipe at that point so I opted to add cornstarch to thicken it up. BINGO!!! I REALLY liked the taste of the sauce. Canned sauces are handy when you need them, but if you can avoid them...DO!!!

Caprese Chicken?

There is a KILLER little Italian cafe in the Avenues neighborhood of Salt Lake that served me my first EVER Caprese sandwich with a gianormous piece of fresh mozzarella, thick slices of roma tomatoes, full leaves of basil and a to-die-for olive oil and balsamic vinegar to it top off between soft pieces of ciabatta bread.  This recipe reminds me of those sandwiches. 

I was looking for fresh ideas for dinner and stumbled upon a pretty cool website called http://www.momswhothink.com/.  They have weekly recipe ideas for those in need of suggestions...like me!  A lot of the recipes on this site remind me of the dishes I had growing up, like tuna casserole, beef stroganoff and meatloaf.   

Baked Pesto Chicken with Angel Hair Pasta
4 boneless skinless chicken breasts
½ cup basil pesto
2 plum tomatoes, diced
shredded mozzarella cheese

Preheat oven to 400. Cover cookie sheet with foil.

Put pesto and chicken in bowl. Toss until chicken is covered.  Place in cooking dish and top with diced tomatoes.
Bake for 20-25 minutes.
Sprinkle with cheese
Bake another 3-5 minutes.
Serve with a box of angel hair pasta.

To fancy up this dish a little I added two teaspoons each olive oil and butter to the angel hair pasta and a 1/2 cup grated parmesean cheese.  This is one of my new FAVORITE recipes!

Casserole, Chicken and Rice style!

Admit it...sometimes all you want is a straight up casserole, whether it be tuna casserole or one of those recipes from the Campbell's soup can. :)  I was in just that kind of mood when I made up the following recipe.  In college I used to buy those boxed recipes that you just added chicken to complete the meal to impress my boyfriend.  HA!  Funny enough, I was trying to recreate those meals. 

Chicken and Rice Casserole
2 cooked chicken breasts cubed
2 cups wild rice, cooked
1+ cup of cheese, to your preference
1 can cream of chicken
1 can cream of celery....I recall the recipe in college always had cream of mushroom, but Alex doesn't like mushrooms.  So use your best judgement.
3/4 cup salsa
1 medium onion...or less, keep on reading.

Combine all the ingredients in a baking dish. 

Set oven to 400 F and cook for 30 minutes until bubbly.

This recipe was SUPER yummy...except for one fact...you REALLY ought to cook the onions BEFORE you mix them with all the other ingredients.  I also added WAY too much onion.  I had to pick it out to keep it from over-powering the rest of the dish.  But, you live and you learn...which hopefully you learn from my mistake!

Macaroni Grill Knock off Recipe

I was so pleased by the Cafe Rio knock off receip I found that I decided to look for other resturant knock off recipes.  I found  a blog http://www.yourhomebasedmom.com/friday-favorite-macaroni-grill-penne-rustica/ that had a GREAT recipe for a Rustic Grilled Chicken Penne Pasta.  I have never had this dish at Macaroni Grill, but will definitely look into it the next time I am there.  This dish ROCKED! 

User BEWARE: This recipe makes a SILLY amount of food.  I halfed the recipe and had enough for SEVERAL left-overs.  The blog I got this from is done by a Mormon lady who takes this dish to her ailing neighbors.  Having been raised mormon, this made me giggle.  They are DEFINITELY all about their casserole dishes and this recipe totally fits that bill.  Don't let that scare you...this is a GREAT recipe...even if it is pretty rich.

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor) - We just cooked the chicken in a skillet on the stove top.  It came out VERY tender!!!

½ pack thick bacon
48 oz. (3 boxes) penne pasta
2 large red bell peppers- diced
1 cup grated parmesan cheese
½ tsp paprika

Gratinata Sauce:
2 tsp butter
2 tsp chopped garlic
1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup
1 tsp dijon or dry mustard
1 tsp salt1 tsp chopped rosemary
¼ tsp cayenne pepper
8 cups heavy cream

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions.

Cook bacon.

Slice chicken into medium-bite size pieces.

Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

This recipe was honestly so fabulous, I forgot to take a picture of the cooked product because I jumped right into it!

Comfort Food...Chicken Pot Pie

Something about the cold weather makes me want comfort food.  Maybe because it gets dark so early in the winter months, or quite possibly because I know I have until next spring to really worry about my gut. :)  As a kid I used to love those nasty chicken pot pies you get in the frozen food section in their own individual pie tins.  They are for chicken pot pie what Kraft is for Mac and Cheese.  I have tried a couple of different chicken pot pie recipes over the years, but this one beats them all hands down! 

This recipe came to me via Allrecipes.com. 

Chicken Pot Pie:
1 pound skinless, boneless chicken breast halves - cubed

1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk

2 (9 inch) unbaked pie crusts
 
Preheat oven to 425 degrees F (220 degrees C.)


In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
 

 

The BEST and I mean absolutely BEST part of this recipe is the sauce/gravy.  It is so similar to the chicken pot pies I remember as a kid...it actually reminded me of HOT LUNCHES in elementary school.  I know, you probably think I have finally snapped, but this recipe completely does justice to your comfort food cravings.  And the CHICKEN!  Holy tenderness, Batman!  You have to worry....well, if you're me, you have to worry about overcooking chicken and making it tough and dry.  The chicken came out so PERFECT!  Using the premade pie crusts made this a REALLY easy recipe.  Because the pie crusts made the recipe so easy I decided to add a flourish to my top by using a pumpkin cookie cutter and placing them on top with little spaces so the heat could escape.  I highly suggest you check this recipe out. 

Cashew Chicken...Williams Sonoma Style

I used to surf the recipe section of Williams Sonoma's web site ALL the time drooling over the pictures of the FABULOUS dishes and adding them to my online recipe box.  I have a TON of recipes in this online box that I have never made because I didn't have the time before...until now!  Being a stay-at-home mom has some SERIOUS perks!

When going to a Chinese restaurant, Cashew Chicken isn't my very first choice of what to order...but I LOVE cashews and we happened to have 1 cup that needed to be used up. 

Cashew Chicken
3 Tbs. soy sauce
1 Tbs. rice wine or dry sherry
2 tsp. grated fresh ginger
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. Worcestershire sauce
1 tsp. Asian sesame oil
1/2 tsp. sugar
1/4 tsp. cornstarch
3 Tbs. corn or peanut oil
2 green onions, chopped
1 cup salted roasted cashews
Steamed rice for serving

In a large bowl, stir together 2 Tbs. of the soy sauce, the wine and ginger. Stir in the chicken to coat evenly and set aside for 15 minutes.

In a small bowl, combine 2 Tbs. water, the remaining 1 Tbs. soy sauce, the Worcestershire sauce, sesame oil, sugar and cornstarch, and stir to dissolve the sugar and cornstarch.

Stir-fry the chicken

Heat a wok or large fry pan over high heat until very hot and add 2 Tbs. of the corn oil. Remove the chicken from the marinade, draining it well, and discard the marinade. Add the chicken to the wok and stir-fry until opaque, about 3 minutes. Using a slotted spoon, transfer the chicken to a bowl.

Return the wok to medium heat and add the remaining 1 Tbs. corn oil. Add the green onions and stir-fry until fragrant, about 10 seconds. Return the chicken to the wok and add the cashews. Give the sauce a quick stir, add to the pan and stir until the sauce thickens slightly, 1 to 2 minutes. Serve immediately with the steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).


I didn't notice until I started cooking this meal that it lacked the veggie element of most Cashew Chicken dishes...that was really too bad. I like meals with different textures in them and this just didn't have it.  When I marinated the chicken I did it for an hour rather than the 15 minutes the recipe called for.  I've always thought that if a little of something is good, then a LOT has to be even better...that isn't always the case.  The chicken SOAKED up the soy sauce and over powered the dish.

Overall this wasn't too bad.  I'd totally make it again and add my own flourishes...like veggies...to improve this dish.  I'd also stick to the marinating instructions rather than improvising. :)

Cooking with my Sis!

Last weekend I went up to Portland to see my sister and her family. What a great weekend trick-or-treating with my nieces and hanging out with my sister and her fam! The best part of the weekend was cooking with her, of course. :) She is so cute. When I arrived she told me we needed to cook something so we could put it on my blog.

My sister has a ton of cook books that are completely different than the ones that I have. She had a recipe for Mole that she had been wanting to try for awhile and she used this opportunity to make it. She and I always thought that Mole was a day long process, but this recipe was so simple and TASTY!!!!! It rivaled some of the authentic Mole I have had in restaurants and at the homes of Hispanic friends. Did I mention EASY?

Mole:

1 can chicken broth

3 T sesame seeds

2T oil

1 med onion, diced

1 garlic clove, minced

1 square semisweet chocolate

1/3 C golden raisins - I know...this sounds barf, but it isn't!

1/4 C slivered blanched almonds - what is blanching? Can any one tell me?

1 10 oz can mild red enchilada sauce

2 ready-to-eat taco shells, crumbled - we used tortilla chips

1 slice white bread, crumbled - my sister is healthy and only had wheat bread

1 t salt

1/4 t ground cinnamon

1/4 t ground coriander

1/4 t anise seed, crushed - we couldn't find anise seed so we used anise extract

1/8 t ground cloves

1/8 t pepper

Cooked turkey - We used 5-6 poached chicken breasts

In 12 inch skillet over med high heat, cook sesame seed until lightly browned; remove to paper towel. In same skillet, in hot oil cook onion and garlic until tender; stir in chocolate. Heat until chocolate melts.In covered blender container, blend 1 T toasted sesame seed, chocolate mixture and remaining ingredients until smooth. Return mixture to skillet and stir in chicken broth. Over medium heat, heat to boiling, stirring constantly. Spoon some sauce on chicken; sprinkle with remaining sesame seed.

We served this up in flour tortillas with a little cilantro over the top. YUM!

The only draw back to this meal was the spicy factor. I grabbed the bottle of red pepper flakes when I sat down at the table. But since we were serving up little kids, it was probably a good idea to keep the heat down. The kids LOVED it! All of them except my niece, Meagan. She thinks she is a vegetarian...she is just a picky eater. She eats hot dogs, hamburgers and almost anything with cheese on it. She sure is lucky we love her! :)

Light but SPICY!

After a week of Mexican food, I opted for something light tonight. When I want something light but with tons of flavor, I turn to Ellie Krieger. That chick know how to stay skinny and still eat food that tastes good. I bought her 'The Food You Crave' book off The Good Cook.com. Bare with me while I plug this web site. I don't remember how I heard about this site, but I scored 3 FREE cookbooks when I signed up and I was only obligated to buy two others at 'club' price. I know...businesses like this are shifty...they mail you books when y0u forget to mail in those silly cards. But The Good Cook allows you to decline online. They also hook you up with 50% off books all the time too. O.K., I'm done plugging...but check it out.

I loved this book so much, I bought one for my mother and mother-in-law for Mother's Day last year. What is the best way to show the mother's in your life that you love them? Give them books that will keep them healthy so they stick around for a long time.

Enough with the book already! Tonight I made Ellie's recipe for Savory Chinese Chicken Salad. This is the BEST and I mean ABSOLUTE BEST asian chicken salad I have ever eaten. The dressing makes the whole thing!

Adapted from Ellie Krieger's

Savory Chinese Chicken Salad:

1/4 cup sliced almonds

For the chicken:

1 tablespoon low-sodium soy sauce

1/2 teaspoon toasted sesame oil

1 pound boneless, skinless chicken breast halves

For the salad:

1 bag shredded cabbage

1 bag romaine lettuce

3 scallions (white and green parts), thinly sliced

1-11 oz can mandarin oranges

For the dressing:

1/3 cup rice vinegar

3 tablespoons low-sodium soy sauce

2 tablespoons vegetable oil

2 tablespoons firmly packed brown sugar

1 1/2 teaspoons chili sauce, such as Sriracha

1 1/2 teaspoons toasted sesame oil

1 clove garlic, minced

1 teaspoon ginger...I didn't have fresh ginger so I used powdered.

Alex and I put the soy sauce and toasted sesame oil in a plastic bag with the chicken and let it marinade for about 10 minutes. Alex grilled it up...it was VERY proud of the grill marks he achieved.While the chicken was cooking up I mixed up the dressing. Throw all the ingredients into a bowl and mix until the brown sugar is completely dissolved. The dressing is runny like a vinaigrette...which is one of the things I love about this dressing...it isn't sticky sweet like some of the dressing you get in restaurants. This recipe meets ALL my needs. Because of the Sriracha it gives a nice KICK of spicy heat to the dish. How many dressing do you know that are spicy?! I love it!Mix up the amount of greens you want in a salad bowl and top with the cooked chopped up chicken, mandarin oranges, scallions and almonds. The last time Alex and I made this recipe we didn't have almonds and substituted cashews...anything you like. The sky is the limit!

I hope you love this recipe as much as Alex and I do!

Orange Chicken

Here's a news flash for some of you...I used to be a vegan. Seriously. I dated this vegan guy for a while and thought I would see what it was all about. I hated to give up my favorite foods so I went out of my way to create vegan meals I loved. I even posted a couple of recipes on a vegan website called vegweb. My favorite was a recipe for General Taos Tofu. It was pretty decent for a vegan recipe.

I wanted something asian this weekend, but not General Taos...fortunately I happened on a recipe for Orange Chicken on Annie's Eats site.

Orange Chicken:
For the marinade and sauce:
1 ½ lbs. boneless skinless chicken thighs or breasts, cut into 1 ½” pieces
¾ cup low sodium chicken broth
¾ cup fresh squeezed orange juice
1 ½ tsp. grated orange zest
8 thin strips orange peel (optional)
6 tbsp. distilled white vinegar
¼ cup soy sauce
½ cup dark brown sugar
3 medium garlic cloves, minced
1 tbsp. fresh grated ginger
¼ tsp. cayenne pepper
1 tbsp. plus 2 tsp. cornstarch
2 tbsp. cold water

For coating and frying:
3 large egg whites - I used Egg Replacer
1 cup cornstarch
½ tsp. baking soda
¼ tsp. cayenne pepper
3 cups peanut oil (or canola oil)

For the marinade and sauce, place the chicken in a Ziploc bag; set aside. In a large saucepan, combine the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger and cayenne pepper; whisk until the sugar is fully dissolved. Measure out ¾ cup of the mixture and pour it into the bag with the chicken; press out as much air as possible and seal the bag, making sure that all pieces are coated with the marinade. Refrigerate 30-60 minutes, but no longer. Bring the remaining mixture in the saucepan to a boil over high heat. In a small bowl, stir together the cornstarch and cold water; whisk the cornstarch mixture into the sauce. Simmer, stirring occasionally, until thick and translucent, about 1 minute. Off the heat, stir in the orange peel (if using); set the sauce aside.

For the coating, place the egg whites in a pie plate and beat with a fork until frothy. In a second pie plate, whisk together the cornstarch, baking soda and cayenne until combined. Drain the chicken in a colander or large mesh strainer; thoroughly pat the chicken dry with paper towels. Place half of the chicken pieces in the egg whites and turn to coat. Transfer the pieces to cornstarch mixture and coat thoroughly. Place the dredged chicken pieces on another plate or a baking sheet. To fry the chicken, heat the oil in an 11- to 12-inch dutch oven or straight sided sauté pan with at least 3 qt. capacity over high heat until the oil reaches 350° on an instant read or deep fry thermometer. Carefully place half of the chicken in the oil; fry to golden brown, about 5 minutes, turning each piece with tongs halfway through cooking. Transfer to a paper towel lined plate. Return the oil to 350° and repeat with the remaining chicken.

To serve, reheat the sauce over medium heat until simmering, about 2 minutes. Add the chicken and gently toss until evenly coated and heated through. Serve immediately.

I realized when I got to the breading part that I didn't have any eggs. CRAP! I didn't want to run to the store so I used the vegan egg replacer I used for my General Tao's tofu. This recipe turned out so much better than my tofu version of General Tao's. It was a better than the orange chicken at Panda Express because it wasn't thickly coated in breading. I also only used a 1/2 cup of canola oil for frying so they didn't soak up all the oil. It was GREAT!

What do you have dessert when you eat yummy Orange Chicken? A fortune cookie! Yep. Alex and I keep a box of fortune cookies around just in case we have yummy asian food.

What did my fortune say?

Pay Back!

When you have a cute husband that makes yummy dinner, what do you do? Pay back the favor. I found this GREAT recipe on a blog I check out often called, Two Novice Chefs, One Tiny Kitchen. Besides having a cute blog name, they have GREAT recipes from the magazine RealSimple. I dig that magazine because it IS real simple.

This recipe kicked ASS! It was so basic and simple. I love having another recipe for those pre-cooked chickens from the grocery store. The roasted chickens from the grocery store always turn out perfect. The best part is that I didn't have to roast it! I wonder if they cook those chickens in a fryer...they are so juicy!

Smoky Chicken Corn Cakes:
1 3 1/2- to 4-pound rotisserie chicken

1 tablespoon chopped canned chipotle chilies in adobo sauce

3 tablespoons fresh lime juice

1 teaspoon kosher salt

1 small red onion, thinly sliced

4 Roma (plum) tomatoes, diced

1/3 cup fresh cilantro leaves

1/2 cup all-purpose flour

1/2 cup yellow cornmeal

1/2 teaspoon baking powder

1/4 teaspoon black pepper

4 large eggs

1 cup part-skim ricotta

10 ounces frozen corn, thawed

2 teaspoons canola oil

1/2 cup sour cream (optional)

Using a fork or your fingers, shred the chicken meat, discarding the skin and bones.

In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn.

Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
Our friends over at Two Novice Chefs, One Tiny Kitchen mentioned that the corn cakes would have been more flavorful with green onions so I took their advice. I also added a teaspoon of salt and pepper for added flavor. They turned out pretty dang fantastic!

The chicken part of this recipe was AMAZING! Next time I will add more chipotle...surprise, surprise. The flavor from the chipotle was GREAT! Alex loved the recipe. This is definitely going to be added to our arsenal!

Thanks Two Novice Chefs, One Tiny Kitchen!