Happy Thursday! Two nights ago we had my mother-in-law over for dinner. It was our first time having her over for dinner since we moved into our new house. It was about a 10 minutes drive for her; instead of a two hour drive to Fresno, so it was very nice. I know that she is very conscious of what her son eats; she wants her boy to be healthy since she loves him so much! So I was under a little pressure here... I wanted to hit it out of the park! I decided on this Lemon Caper Chicken recipe that my sweet friend, Mandy shared with me a few months ago. Apparently it was a hit, because I got a sweet voicemail from my mother-in-law last night saying how much she enjoyed the dinner and how she isn't worried about her son at all! ;) I hope your family enjoys it as much as we did! Bon Appetit!
Ingredients
- 4 boneless, skinless chicken breast halves
- 1 teaspoon lemon juice
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 teaspoon dried dill weed
- 1 teaspoon garlic powder
- 3 tablespoons butter
- 1/2 cup whipping cream
- 2 tablespoons capers, drained and rinsed
Directions
- Season chicken breasts with lemon juice, pepper, salt, dill weed, and garlic powder.
- Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through. Remove chicken to a warm serving platter, and cover with foil.
- Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve.
Tomorrow is going to be a looong day... I am working both jobs with probably no break in between, and then we have a work meeting until 7pm. (and now I am asking myself why I am on the computer and not in bed haha). Well... since tomorrow will be a long day I have a yummy crockpot dinner planned! Here it is...
SLOW COOKER BLACK BEAN ENCHILADAS Serves 4-6
1/2 yellow onion, diced small 1 bell pepper, diced small 1 tomato, diced small Big handful of fresh spinach, thinly shredded 1 16-ounce can black beans, drained and rinsed 1 cup frozen corn 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon salt 1 1/2 cups cheese, shredded and divided - we like monterey jack 2 16-ounce jars of your favorite salsa 12 6"-8" tortillas, flour or corn (use corn tortillas for gluten-free enchiladas)
reserve the remaining 1/2 cup of cheese for later. Place the lid on the slow cooker and cook on HIGH for 2-4 hours. In the last 15 minutes of cooking, sprinkle the leftover cheese over the top and let it melt.
Cook's Note: To cook these enchiladas in the oven, layer the rolled tortillas in a 9x13 baking pan and cover with aluminum foil. Bake at 400° for 20 minutes. Uncover, sprinkle with cheese, and bake uncovered for an additional 5-10 minutes
In a medium bowl, mix together the onion, pepper, tomato, spinach, black beans, corn, spices, meat (if using), and 1/2 cup of the cheese. Pour about a cup of salsa (half a jar) into the bottom of the slow cooker and spread it around evenly.
Scoop about 1/3 cup filling into one of the tortillas, roll it up, and nestle it into the bottom of the crock pot. Repeat with the half of the remaining filling, rolling tortillas until the entire bottom of of the crock pot is filled. Spread another cup of salsa over this layer and sprinkle it with another 1/2 cup of cheese.
Continue with the remaining filling and tortillas to create a second layer. Top with another cup of salsa, but
Serve the enchiladas with the remaining salsa. Leftovers will keep for up to a week in the refrigerator. Optional: 1 cup leftover meat - chicken, pork, hamburger, or shredded beef
I found this recipe here: www.thecooksnextdoor.com
