Author: QuiltLady

COOKING THURSDAY ~ STREET CORN CHICKEN RICE BOWL ~ BLOG 365.246D

STREET CORN CHICKEN RICE BOWL adapted from Cocina Republic

Start with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh base and then make it your own by adding your favorite toppings. We like to add fire roasted corn, black beans, minced onion and avocado.
CHICKEN
4 boneless and skinless chicken thighs
Juice of 1 LARGE lime
1 tablespoon avocado oil
1 teaspoon Pampered Chef Chile Lime seasoning
2-3 cloves garlic, FINELY minced
½ teaspoon onion powder
FRESH ground sea salt and black pepper

  • Add chicken thighs to large resealable bag.
  • Combine lime juice, avocado oil, minced garlic, chile lime seasoning, onion powder, salt and pepper.
  • Marinate for AT LEAST 15-30 minutes in the refrigerator.
  • Heat a skillet over medium-high heat.
  • Sear chicken for 8-10 minutes per side until done.
  • Rest, then slice.

TOPPING
1 cup sweet corn kernels sautéed or grilled, if possible
1 small can green chiles, drained well
¼ cup thinly sliced red onion
1 cup sour cream, divided
2 tablespoons Duke’s mayonnaise
½ cup Cotija cheese crumbled, plus extra for garnish
1 teaspoon chili powder
FRESH ground sea salt and black pepper, to taste
1 LARGE lime cut into wedges, for serving

  • Mix 1 cup grilled corn or sauteed sweet corn, green chiles, ¼ cup thinly sliced red onion, sour cream, mayonnaise, Cotija cheese and 1 teaspoon chili powder.
  • Add salt, pepper and lime juice to taste.

ASSEMBLY
3 cups cooked rice
Fresh cilantro for garnish
Sour cream

  • Add rice followed by sliced chicken, street corn topping, extra Cotija and cilantro to each bowl.
  • Garnish with lime wedges.
Drizzle extra sour cream on top if desired.
  • Serve warm with an optional squeeze of lime.

COOKING THURSDAY ~ CHICKEN VEGETABLE SHEPHERDS PIE ~ BLOG 365.246C

CHICKEN VEGETABLE SHEPHERDS PIE Serves 6 to 8
TOPPING
2 1⁄2 pounds rus­set pota­toes, peeled and cut into chunks
FRESH ground kosher salt
1⁄4 cup sour cream
5 tablespoons unsalted but­ter, sliced
1⁄4 cup WHOLE milk

  • In a large sauce­pan, com­bine pota­toes with enough cold salted water to cover by 1 inch.
  • Bring to boil over high heat.
  • Reduce heat to medium-low; sim­mer 20 minutes until pota­toes are tender.
  • Drain pota­toes and return them to sauce­pan.
  • Add sour cream, but­ter and milk. Mash well.
  • Sea­son to taste with salt.
  • Cover to keep warm; set aside.

FILLING
5 tablespoons unsalted but­ter
1 yel­low onion, chopped small
1 cel­ery rib, chopped
4 gar­lic cloves, finely minced
1⁄3 cup WONDRA flour
2 cups WHOLE milk
2 cups homemade chicken broth
1 tablespoon finely chopped FRESH lemon thyme
4 cups diced rotisserie chicken
3 cups frozen mixed peas and car­rots, thawed
1 teaspoon Worcester­shire sauce
Pinch cay­enne pep­per
FRESH ground sea salt and black pep­per
3 tablespoons freshly grated Par­mesan
2 tablespoons FRESH chopped pars­ley

  • Heat oven to 400°.
  • Lightly oil a 9″ x 13″ bak­ing dish.
  • Melt but­ter in another sauce­pan over medium.
  • Add onion, cel­ery and gar­lic, cooking and stir­ring often for 5-7 minutes until veget­ables are tender.
  • Whisk in flour. Cook 1 minute, stir­ring often.
  • Gradu­ally stir in milk and broth, then thyme.
  • Increase heat to high and bring to a boil, stir­ring often.
  • Reduce heat to medium-low and sim­mer, stir­ring often 3-5 minutes, until sauce is lightly thickened.
  • Stir in chicken, peas and car­rots, Worcester­shire and cay­enne.
  • Sea­son with salt and black pep­per to taste.
  • Spread filling in dish.
  • Spoon top­ping over filling and spread as evenly as pos­sible.
  • Sprinkle with Par­mi­gi­ano.
  • Bake 30-40 minutes until top is lightly browned and sauce is bub­bling.
  • Sprinkle with pars­ley and serve immediately.

COOKING THURSDAY ~ CHILI con CARNE QUESO CUPS ~ BLOG 365.246B

CHILI con CARNE QUESO CUPS serves 12
Football season has officially begun. It’s time to pull out the game day recipes for tailgating.

CUPS
2 tablespoons avocado oil
1 LARGE spring onion, chopped
3 cloves garlic, FINELY minced
2 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne
1 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 pound QUALITY ground beef
14 ounce can crushed tomatoes
1 can black beans, drained and rinsed

  • Preheat oven to 350°.
Heat oil in skillet over medium heat.
  • Add onion and sauté 5 minutes until softened.
  • Add garlic and sauté for another minute.
  • Mix in spices, salt, and pepper, stirring for a minute until spices are fragrant and evenly coat the onion. 

  • Add beef, cooking until browned and crumbled and well mixed with spices.
  • Add tomatoes and bring to a SLOW boil.
  • Simmer until chili is slightly thickened, about 10-15 minutes.
  • Stir in black beans and cook for 5 more minutes, then remove from heat and set aside.

QUESO
8 ounces grated sharp cheddar cheese
1 tablespoon cornstarch
1 cup evaporated milk

  • Add milk into a small sauce pan.
  • Toss the cheese and cornstarch together and then add to the saucepan.
  • Cook over low heat, regularly stirring 3-5 minutes until cheese melts and sauce is thickened.
  • Remove from heat and set aside.

ASSEMBLY & GARNISH
6 large flour tortillas
Green onions, thinly sliced
Sliced olives, optional
Sour cream

  • Cut off the top, bottom, and side edges of a tortilla until it becomes a square.
  • Cut in half horizontally and vertically so there are four small squares. Repeat with five more tortillas.
  • 
Spray a muffin tin with non-stick cooking spray.
  • Nestle a tortilla square into each muffin mold so that it forms a small cup.
  • Add a tablespoon of chili to each tortilla cup.
  • Layer in a tablespoon of queso. 
Bake for 10-15 minutes.
  • 
Top with green onions and sour cream.
  • Enjoy!

NOTE: I sometimes cheat and use Old El Paso Creamy Queso Sauce 🙂

COOKING THURSDAY ~ CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE & HOMEMADE ENCHILADA SAUCE ~ BLOG 365.246.A

Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.

The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.

CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST 

2 tablespoons avocado oil
1 pound FINELY diced chicken – ground beef or pork work well also
1 Vidalia onion, small chopped
1 jalapeno, FINELY diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken broth
12 ounces salsa verde ** see note
2 ounces cream cheese, at room temperature
1/2 cup FRESH chopped cilantro
1 1/2 cups shredded Mexican cheese blend
6 golden blend tortillas, warmed
Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving

  • Preheat the oven to 400°.

  • In a large oven-safe skillet over medium high heat add the oil,
  • Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
  • Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
  • Simmer 5-8 minutes.
  • Mix in the cream cheese until creamy.
  • Remove from the heat and stir in the cilantro.

  • Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
  • Place the tortillas, seam side down over top of the meat layer.
  • Pour the remaining salsa Verde over top.
  • Top with the remaining shredded cheese.
  • Bake for 15-20 minutes, until the cheese has melted.

  • Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
  • Top with avocado, cilantro, chopped green onions, and jalapeños…
  • Enjoy!

NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.


HOMEMADE ENCHILADA SAUCE
2 cloves garlic, FINELY minced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons Italian seasoning
1 tablespoon brown sugar
3 1/2 cups homemade chicken stock
4-6 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste

  • Blend all together.

HAPPY HOMEMAKER MONDAY with MENU & RECIPE LINKS ~ week 35 of 2026 ~ BLOG 365.243

Be sure to join us for Happy Homemaker Monday by visiting our host, Sandra, at Diary of a Stay at Home Mom

I know it’s STILL August “technically”, but I’m already in the “BER” months mindset so HELLO SEPTEMBER!! I’m glad you’re here. 🙂 time to start checking things off the bucket list. Ironically I saw that Carrie used this same list last week. I knew we are kindred spirits!

Screenshot

LAST WEEK RECAPPED

GOOD MORNING I had a busy week, but am REALLY looking forward to getting out of town and leaving for the family reunion later this week. I did get all the shopping done for the Eagles and Offyce, had a pedicure and haircut as well as do my own grocery shopping in amongst everything else.

I’ve been cat, house and garden sitting for a neighbor, tending my own garden for sauce makings and actually making ALL DAY Sunday sauce from all the veggies before we go on our trip. I also did a lot of cleaning, sorting and donating – taking 5 BIG boxes to St. Vinnies and cleaning my corner of the garage in the process.

I also did a lot of pruning of many overgrown bushes and trees. I completed the Eagle’s newsletter and calendar for distribution tomorrow. I made up a flyer for an upcoming fundraiser. A local family here in town suffered a tragic loss of their 13 year old son in a head on accident and the father is in need of major medical. I also started the flyer for the upcoming Halloween party.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather at home and the weather at SIL’s house will overlap a bit. We’re supposed to FINALLY get some much needed rain here. I’m sure glad I ran across some hoodies to take on the trip while cleaning closets this weekend. The evenings around the fire will be chilly.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING I’ll do a load on Wednesday night of anything we need for the trip, but most things will wait until we return.
  • GROCERIES & ERRANDS A couple doctor appointments on Wednesday and we’ll work in the Eagles shopping while we are in town.
  • PROJECTS & TRAVELS We’re FINALLY going to be able to get away and go for the family reunion. While it sounds like a fun trip, it’s actually A LOT of work for me and I’ll need a vacation from the vacation, but that’s next month’s problem 🙂
  • THINGS THAT MAKE ME HAPPY sunny days… fluffy clouds… heart warming rom-coms that make me smile… toddlers discovering things for the first time…

READING TIME

Last week was busy and I kept falling asleep before I get very much read, so I’m still reading I’m reading the Baking Games by Rachel Hanna and Side Trip by Kerry Lonsdale. 🙂 We’ll start an audible book for the trip on Thursday.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

 8/31 MONDAY 9/1 TUESDAY 9/2 WEDNESDAY
9/3 THURSDAY
 9/4 FRIDAY 9/5 SATURDAY 9/6 SUNDAY
DINNER
TRIVIA NIGHT
CORN/YOYO
clean out refrigerator night or you’re on your own
CHICKEN & HOMEMADE DUMPLINGS
CORN/YOYO
clean out refrigerator night or you’re on your own
TRAVEL to SIL’s &
FAMILY REUNION
TRAVEL to SIL’s &
FAMILY REUNION
SIL’S CHOICE
SIL’S CHOICE
DESSERT
 
CINNAMON STREUSEL COFFEECAKE
 

FAVORITE PHOTOS FROM THE CAMERA

It was a slow photo week. I have been busy picking tons of tomatoes every day and making batches of Sunday sauce hours on end for the freezer. Winter is coming 🙂

The friend I’m cat, garden and house sitting for has a deck that overlooks the pond directly and this is so sad to see this year – almost completely dry!

Another friend just returned from a multi state road trip and brought me this adorable bag of San Francisco sourdough bread and these adorable cowboy boot Christmas tree ornaments!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • CHILE con CARNE QUESO CUPS
  • STREET CORN CHICKEN RICE BOWLS
  • CHICKEN VEGETABLE SHEPHERDS PIE 
  • GREEN CHILE CHICKEN ENCHILADA BAKE with HOMEMADE ENCHILADA SAUCE

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ SMOKEY CARAMELIZED BALSAMIC CHICKEN ~ BLOG 365.239D

I had a bottle of liquid smoke sitting in my cupboard and I wasn’t sure what to do with the rest of it.

Until now. I’ve made this chicken several times and it’s always a hit with the family. It’s a quick and simple way to dress up ordinary chicken in a delicious and healthy way.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

old ingredient list & instructions

2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
1 cup water
2 cloves garlic
3 – 6 ounce boneless chicken breasts
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper

  • In a large pan, melt butter with 1 teaspoon of the liquid smoke.
  • Toss onions in and saute for a few minutes or so.
  • Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once.
  • Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits.
  • Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes.
  • Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke.
  • Boil uncovered until slightly thickened.
  • Move the chicken around in the delicious liquid to slightly caramelize on the chicken.
  • Serve with flavored onions over the chicken.

updated ingredient list & instructions
2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
3-4 cloves garlic, FINELY minced
2 teaspoons liquid smoke
1/4 cup balsamic vinegar
3 tablespoon avocado oil

3 tablespoons brown sugar
4 (6-8 ounce) boneless, skinless chicken breasts

FRESH ground sea salt and black pepper
Chopped fresh parsley, for serving

  • In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary and thyme together.
  • Generously season to taste with FRESH ground sea salt and pepper.
  • Reserve ¼ cup marinade for grilling.
  • Add chicken to bowl and toss with marinade to combine.
  • Cover bowl and refrigerate overnight preferably, but at least 30 minutes. 
  • Prepare a grill for medium-high heat; preheat 5 minutes.
  • Grill chicken 5-6 minutes per side, basting with reserved marinade and turning halfway through, until 165° temperature is reached. 
  • Transfer chicken to a platter.
  • Top with parsley.
  • Serve immediately.

March 30, 2011 = original post
updated August 27, 2026