Category Archives: Main Dish

Romantic Valentines Day Dinners

Happy Valentines Day!

Romantic Valentine’s Day Dinner Ideas

Are you staying in for Valentine’s Day and are looking for something special to cook for your sweetheart?  Here are some ideas for making a memorable Valentine’s Day dinner at home.

Coconut Shrimp

coconut_shrimp

Sweet (Pepper) Hearts Salad

Red Pepper Hearts Salad for Valentine's Day

Seafood Baked Ziti

Seafood Baked Ziti

Red Velvet Poke Cake

Red Velvet Poke Cake

Have plenty of candles lit and wine chilled.  Use your Valentine’s Bouquet for the table centerpiece.  Have a wonderful, romantic Valentine’s Day!

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Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

 

Bang Bang Shrimp or Chicken & Pasta

Bang Bang Shrimp or Chicken & Pasta

Bang Bang Chicken Pasta or Bang Bang Shrimp Pasta

Tonight I had a craving for something out of reach – Bang Bang Shrimp.  So I decided to make something like it, at home.  Since I didn’t have enough shrimp to make a decent meal for 3, I used chicken breast instead.  The result was fabulous!  Introducing my Bang Bang Shrimp or Chicken Pasta recipe!

bang_bang_sauce
Bang Bang Sauce Recipe

This sauce is so tasty, I’d love to have it on everything!  Well, almost everything.  It’s sweet, spicy, garlicky and citrusy (is that a word?), all rolled into one.  It nicely coats the pasta and the shrimp or chicken, and brings this one dish wonder to a level of it’s own.

This is a quick meal to prepare, great for a weeknight dinner.  Fast, easy clean up and delicious – a busy, working mom’s dream.  This recipe is a keeper so be sure to pin it!

Here’s how you make my delicious Bang Bang Shrimp or Chicken Pasta Recipe:

First, prep your shrimp or chicken.  Julienne 2 carrots and slice 2 green onions.  Bring a pot of water to boil for cooking your pasta.

Mix together the Bang Bang Sauce ingredients in a bowl.  Set aside.

Saute the chicken or shrimp, as instructed below.  Add carrot and onion to frying pan and lower heat to low.

Bang Bang Chicken

Boil pasta until al dente’.  Drain.  Add to cooked chicken or shrimp, top with Bang Bang sauce, stir and Enjoy!

Here is the recipe for Bang Bang Shrimp or Chicken Pasta:

INGREDIENTS

3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta
1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined
1 Tbsp – coconut oil
3 cloves garlic, minced
3 tsp Paprika
2 green onions, sliced
2 carrots, julienned
freshly ground black pepper to taste

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise or light mayonnaise to lower calories
1/2 cup Thai sweet chili sauce
2 cloves garlic, minced
2 Tbsp of lime juice
1/8 tsp of crushed red pepper flakes (optional)

DIRECTIONS

Mix the sauce ingredients together in a bowl and set aside.

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.

Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.

Remove from heat and set aside if pasta is not ready.

In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.

Garnish with parsley and serve immediately.

Bang Bang Shrimp or Chicken & Pasta

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Bang Bang Shrimp or Chicken & Pasta

Ingredients

3/4 – 1 lb of fettuccine, linguine, thin spaghetti or angel hair pasta

1 1/2 lbs of diced chicken breast or shrimp, peeled and deveined

1 Tbsp – coconut oil

3 cloves garlic, minced

3 tsp Paprika

2 green onions, sliced

2 carrots, julienned

freshly ground black pepper to taste

Bang Bang Sauce Ingredients:

1/2 cup mayonnaise or light mayonnaise to lower calories

1/2 cup Thai sweet chili sauce

2 cloves garlic, minced

2 Tbsp of lime juice

1/8 tsp of crushed red pepper flakes (optional)

Instructions

Mix the sauce ingredients together in a bowl and set aside.

In a large pot of boiling water, cook the pasta and drain well.

Place the uncooked chicken or shrimp in a medium sized bowl and add the paprika, 3 cloves of garlic and pepper.

Heat the coconut oil on medium high heat and add the coated uncooked chicken or shrimp. Stir constantly while cooking until shrimp is pink for approx. 7- 10 minutes, or chicken is no longer pink inside.

Remove from heat and set aside if pasta is not ready.

In a large serving bowl, combine the pasta, shrimp and sauce mixture and toss.

Garnish with parsley and serve immediately.

http://cookingwith.sharonspringfield.com/blog/bang-bang-shrimp-or-chicken-pasta/

Bang Bang Shrimp / Chicken Pasta Recipe

 

PIN IT!  Here’s the link:  https://www.pinterest.com/pin/280278776787516684/

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Slow Cooker Mexican Chicken Shredded With Mixer

 

Slow Cooker Mexican Chicken Shredded In Stand Mixer

 

Here is a great recipe for when you need shredded Mexican flavored chicken for chicken tacos, chicken enchiladas, chicken quesadillas, Mexican chicken tortilla casserole, or whatever recipe that calls for shredded chicken.

Mexican Chicken in Slow Cooker

First you cook the chicken in your Crockpot / slow cooker.  You simply layer your chicken in the crock, sprinkle the seasonings on top and pour in a small amount of chicken broth.  That’s it!  Slow cook until the chicken is done.  These breasts only took a couple hours on low.

Shredding Chicken in Stand Mixer

Allow the chicken to cool a little bit, then place the cooked chicken into the bowl of your stand mixer.  Strain the liquid remaining in the slow cooker crock and pour into the bowl.  Using the paddle attachment, on low speed, stir the chicken and broth until the chicken is shredded.  This only takes a minute.

Now you have lots of delicious Mexican seasoned shredded chicken to use in your favorite recipes!

Shredded Chicken in Stand Mixer

Ingredients:

4 chicken breasts (approx 2 pounds / 1 kg)
1/4 cup taco seasoning
2 tablespoons dried minced onions
2 tablespoons chicken bouillon powder
1/2 cup water

Place chicken in bottom of oiled crock pot.  Sprinkle the taco seasoning, dried onions and bouillon powder over top of chicken.  Pour water into crock.  Cover and cook on low until chicken is cooked thoroughly.  Approximately 2-3 hours on low.  Chicken should flake apart if you stick a fork in it and twist.

Allow chicken to cool for at least 30 minutes.  Place the chicken in the bowl of a stand mixer.  Strain the liquids remaining in the crock and add the strained liquid to the bowl of the stand mixer.  Attach paddle attachment to stand mixer. Turn on mixer on lowest setting.  Stir until the chicken is just shredded.  This takes only about a minute.

Use the shredded chicken in recipes like Creamy Chicken Enchiladas, Mexican Chicken Casserole, Green Chile Mexican Chicken Casserole

Pin this recipe!  https://www.pinterest.com/pin/280278776787457542/

Slow Cooker Mexican Chicken Shredded With Mixer

 

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

 

Creamy Chicken Cavatelli

Creamy Chicken Cavatelli

 

Here is a great recipe for an easy weeknight dinner – Creamy Chicken Cavatelli.  This is what I like to call a One Pot Wonder.  This recipe is great to use up leftover cooked chicken.  I used a leftover rotisserie chicken and items found in my pantry.  This goes together quick so you can have dinner ready in 20 minutes.

Creamy Chicken Cavetelli

Ingredients:

1 box cavatelli pasta, cooked & drained
2 cups diced cooked chicken
1 can fire roasted tomatoes, drained
1 jar garlic alfredo sauce
1 can cream of chicken soup
1 can mushrooms, drained
1/4 cup chicken broth

Stir together the ingredients listed above in a big pot on the stovetop. Heat on medium until sauce is hot.

Chicken CavatelliThis is good comfort food made from leftover roasted chicken and stuff from the pantry.  If it’s easy, it’s for me!  Hope you like it. 🙂

Chicken Cavatelli

Sharon Springfield

Sharon Springfield

Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram

Creamy Chicken Enchiladas

Chicken Enchilidas

Creamy Chicken Enchiladas

Tonight I made this delicious Creamy Chicken Enchiladas recipe and I had to blog this to share it with everyone.  This is SOOOOO good!

The chicken cooked in the crockpot while I was at work.  When I got home, I just popped the cooked chicken breasts into the bowl of my stand mixer, along with the strained broth remaining in the crock.  After just a minute on low speed, with the paddle attachment, the chicken was all shredded up and ready to use in this chicken enchilada recipe.  I will share the recipe for shredded crockpot chicken on another post.

While the shredded chicken is cooking, get the rest of the ingredients ready to go for quick and easy assembly.  Shred 2 cups of cheddar cheese.  I used Tasty Cheddar (from Tasmania).  It’s appropriately named, because it’s very tasty cheese!  You can use your favorite cheddar, Monterrey or Colby cheese instead.

Place 2 cups of shredded chicken,  one cup of shredded cheese and 2 tablespoons taco seasoning into a bowl and combine.  Assemble the enchiladas by placing 2-3 heaping spoonfuls of chicken mixture onto each wrap, leaving space to fold down the top and bottom, then roll them tightly.  Place in a casserole dish with the seam down.

Creamy Chicken Enchilada Sauce Ingredients

For the sauce, you will need flour, butter, chicken broth, diced green chiles and sour cream.  Melt the butter in a saucepan and stir in flour.  Cook the roux for a couple minutes then add your chicken broth.  Simmer while stirring for 5 minutes.

Chicken Enchilada Sauce

Turn off the heat and stir in the green chiles and sour cream.  Stir to combine.

Sour Cream and Chilie Chicken Enchilada Sauce

Pour the sour cream chile sauce over the chicken enchiladas.

Chicken Enchiladas With Green Chile Sour Cream Sauce

Top the chicken enchiladas with shredded cheese.

Chicken Enchiladas with Cheese

Place the creamy chicken enchiladas casserole into a preheated 350 degree F oven and bake uncovered for 20 minutes or until the cheese is melted and sauce is bubbling.

Baked Creamy Chicken Enchiladas

Lets just enjoy this from yet another angle.

Baked Chicken Enchiladas with Sour Cream Chile Sauce

Pictures don’t do it justice.

Serve with Mexican Rice, guacamole, salsa and sour cream.  Delicious!

This could be assembled ahead of time, refrigerated or frozen, then baked when you need a great Mexican dinner.

Ingredients:

Flour Tortillas
2 cups cooked, shredded chicken
2 cups shredded white cheese
2 tablespoons taco seasoning
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chiles
Directions:
Combine shredded chicken, one cup shredded cheese and the taco seasoning in a bowl.  Place a couple heaping tablespoons of mixture onto each flour tortilla and roll up.  Place in casserole dish, seam side down.
Melt butter in saucepan.  Stir in flour and cook for a couple minutes.  Add chicken broth and simmer for 5 minutes.  Remove from heat and stir in the green chiles and sour cream.  Pour sauce over chicken enchilidas.  Top with remaining cheese.
Bake for 20 – 30 minutes in a 350 degree oven.
Serve with my Mexican Rice recipe.

This was a recipe I found on Pinterest, but, of course, I modified it.  It’s impossible for me to stick to a recipe exactly.  Give this Creamy Chicken Enchilada recipe a try and let me know how you liked it!

Sharon Springfield

Sharon Springfield

 Cooking With Sharon SpringfieldFacebook Page - I Love To CookFollow Me On PinterestFollow Me On Instagram