The Queen’s Kitchen


21 Day Fix Mexican Fiesta January 14, 2017

Filed under: 21 Day Fix,Chicken,Healthy,Main Dish — Carrie @ 2:54 pm

Mexican food is my downfall, but it can be made to fit the 21 day fix if you give up chips and cheese. . . the best parts!

Here’s what I’ve been enjoying.

Roasted Tomatillo Salsa
12 large tomatillos
2 jalepenos
1 onions
1 T. minced garlic
1 bunch cilantro
olive oil spray
sea salt and pepper to taste

Preheat oven to 400F

Clean the tomatillos and cut them in half. Put them in a single layer on a large jelly pan or in a roasting pan. Add in the minced garlic.
Clean and rough chop the onion, then add to the roasting pan.
Clean and deseed the jalepenos (I do this with ziplock “gloves” to prevent the oils from getting on my hands). If you like heat, keep several seeds. If you prefer mild, only keep a few seeds. Put the jalepenos on the baking try.

Lightly spray the vegtables with olive oil and sprinkle with salt and pepper. Roast the vegtables for about 30 minutes or until they are getting brown around the edges.

Remove from oven and let cool at least 30 minutes.

Put the vegtables, including liquid, into a food processor. Add one bunch of cleaned cilantro and pulse until the mixture is pureed.

I count this salsa as green. It makes about 2 greens.

Now for the Mexican Fiesta part!

Spice a bunch of boneless, skinless chicken breasts or chicken tenders with salt, pepper, cumin, & garlic powder. Place them in a crockpot, then cover with a cup of the green salsa. Cook on high 3-5 hours, until the chicken easily shreds. This is a great protein base.

For your meal, you can do all kinds of things depending on how you are budgeting your boxes.

For vegtables, I like to roast bell peppers and onions together. I use four bell peppers of various colors and one small red onion. I lighly spritz with olive oil spray and roast in a 400F oven for about 30 minutes.

Now you can do a ton of stuff, just depending on your taste. You can do salads with chicken and black beans or you can do a burrito if you save up your yellow containers.

Roasted vegetables–green
whole wheat tortilla–yellow
refried beans–yellow
black beans–yellow
2 corn tortillas–yellow (I never fry my tortillas, I always just brown them over a non-stick griddle. Don’t need Pam or anything)
1/4 avacodo–1 blue
Tomatillo salsa–green
Tomato salsa like pico de gallo–they count this as a purple in the book


Breakfast Casserole December 25, 2016

Filed under: Beef/Pork,bread,breakfast,Main Dish — Carrie @ 9:23 am

This is a recipe I adapted for our Christmas morning, since most recipes are for a large number of people and we just needed a two person recipe. This will serve 4.

Prepare night before you plan on eating!

1/2 loaf challah bread, cubed
8 oz quality sausage
1 small onion, diced
1 tsp sugar
1 tsp salt
1/4 tsp pepper
1 tsp ground mustard
2 tsp thyme
1 cup grated smoked gouda
4 eggs
1/2 cup milk

Put cubed challah bread in a large bowl.

Brown sausage in skilled over medium heat until cooked through. Put sausage into the bowl with the bread, leaving fat in the pan.

Gently brown the diced onions in the sausage fat. Add in sugar, salt, and pepper. Once onions are carmelized, add to bread mixture.
Put cheese into bread mixture. Gently stir the bread mixture so ingredients are evenly distributed.

Put the bread mixture into an 8×8 or 9×9 pan.

Crack eggs in a bowl and beat with milk, mustard, and thyme. Pour egg mixture over bread mixture and cover tightly. Put in fridge overnight.

Preheat oven to 350. Bake casserole uncovered for about 35 minutes.


Lemon Chicken December 13, 2016

Filed under: Chicken,Main Dish — Carrie @ 5:11 pm

I saw a video with a recipe that looked intriguing, but then I lost the video and couldn’t remember exactly what I was supposed to do. This is a result of me trying to recreate the video. It is delicous!

Chicken thighs
1 lemon, thinly sliced then quartered
2 T minced garlic
4 T flour
2 T rosemary
2 T thyme
2 tsp salt
1 tsp pepper
3 T olive oil
1 cup chicken broth
1/2 cup white wine

Preheat oven to 350F.

Warm up a dutch oven on the stove. While it is warming, dust the chicken thighs with flour. Mix together the rosemary, salt, pepper, thyme and olive oil. Brush over chicken thighs.

Brown chicken thighs over medium heat for about 5 minutes per side. If you are doing a lot of thighs you may have to do this in two batches.

Put all thighs back in the dutch oven, cover with the sliced lemons and sprinkle the minced garlic around. Put in preheated oven about 30 minutues or until chicken is cooked through.

When chicken is done, remove to plate.

Mix 2 T of flour in with the remaining juices and brown for 2 minutes over medium heat. Whisk in chicken stock and wine, then cook over med-high heat about 5 minutes or until thickened.


Asian Peanut Chicken August 28, 2010

Filed under: Chicken,Healthy,Main Dish — Carrie @ 6:22 am

Asian Peanut Chicken
1/3 c peanut butter
2 T soy sauce
2 T rice wine vinegar
1 T brown sugar
1 t ground ginger
Dash cayenne pepper (add more if you like it spicy)

Combine all ingredients in a bowl. Mixture will be thick. Set aside.

½ cup Sesame Ginger Marinade (I use Lawry’s brand)
1 lb boneless, skinless chicken

Cut chicken into bite sized chunks, then cover with marinade and set aside for at least 20 minutes

Assorted vegetables, cut into chunks. You can use anything cut into bite sized pieces. I use red bell pepper, thinly sliced carrots, green onions, pineapple, and sugar snap peas

Heat a large skillet or wok over medium-high heat. Pour a little vegetable oil in the pan, then add the chicken. Brown chicken on all sides, then add all the vegetables. Cook the whole mixture for about 10 minutes, stirring often, then add in the peanut sauce. It will thin out and coat everything. Continue cooking until chicken is done.

Serve over white rice. Garnish with chopped cilantro and chow mein noodles.


Roasted Vegetables and Pasta May 28, 2009

Filed under: Chicken,Healthy,Main Dish,Uncategorized — Carrie @ 7:54 am

This is so yummy I make it whenever we have guests. It also has the advantage of making us look healthy. We all know it’s a lie.

1 eggplant, chopped with skin on
1 or 2 yellow squash, peeled and chopped
1 or 2 red bell peppers, chopped
a few baby carrots or grownup carrots, chopped
1 onion, chopped

Throw all your veggies in a baking pan, coat with olive oil and salt and pepper them. Bake at 375F about 40 minutes, or until they are looking roasted.

1 package boneless, skinless chicken breasts, chopped into bite sized pieces

Throw the chicken breasts into a baking dish with salt, pepper and olive oil. Bake them in a 375F about 20 minutes.

1/4 cup balsamic vinegar
2 T lemon juice
3 T olive oil
1/2 t dried thyme
1 t dried tarragon

Mix the sauce ingredients together.

1 box pasta (I use whole wheat penne), boiled and drained

1/2 container feta cheese

When the vegetables and chicken come out of the oven, dump them into the drained pasta. Stir around. Add the balsamic vinegar mixture and the feta cheese. Stir around some more.


Very Americanized Butter Chicken November 4, 2008

Filed under: Chicken,Main Dish — Carrie @ 7:50 pm

Serves six

2 lbs boneless, skinless chicken
Lemon juice

Cut chicken into bite sized pieces. Put in baking dish, sprinkle with salt, pepper and lemon juice. Bake at 350F until done (about 20 minutes).

*I have also used shredded rotisserie chicken and it works well.


1 large can tomato sauce
1 small can tomato paste
1 cup water
1 T. graham marsala (on the spice aisle)
1 T. minced garlic
1 T. butter
1 t. ginger
1 small dash cayenne pepper (more if you like it spicy)
2-3 T. honey
1 cup cream

Melt the butter in a big pot. Add in the graham marsala and garlic and brown it. Add in the rest of the ingredients except the cream. Put in the chicken, boil it up for a while, then remove from heat and stir in the cream.

*I’ve also made this in the crockpot and it has worked well.

I like to serve it with Jasmine rice and naan bread from Giant. I also serve it with sour cream because I am too lazy to make the proper Indian sauce.


Carrie’s Crazy Lasagna March 26, 2008

Filed under: Chicken,Main Dish — Carrie @ 6:23 pm

Carrie’s Lasagna

I’m calling this my crazy lasagna because I got the base from my friend and she is horrified with what I’ve done with it. It tastes pretty darn awesome, if I do say so myself!

Meat Mixture:
1 lb ground chicken
16 oz box frozen spinach
1 jar of your favorite pasta sauce (I used Muir Glen Organic Chunky Tomato and Herb)
16 oz container small curd cottage cheese

Extra Sauce:
29 oz can Hunts tomato sauce
1 t. sugar
½ t. black pepper
1 ½ t. oregano
1 T basil

1 box no boil lasagna noodles
2 ½ bags of shredded Italian cheese (I like the 4 or 5 cheese blend)

I always make my meat mixture the day before because it just seems easier and I like the flavors to mingle. The meat mixture actually makes enough for two lasagnas so I freeze half of it for later.

Get out a big pot. Put the ground chicken in the pot, salt and pepper it and start chunking it up. Pour in the jar of pasta sauce and add in the frozen spinach. I simmer this all together until the spinach all melts and the chicken is cooked. I just walk by every once in a while and scrape the frozen spinach around to reveal the next layer. When it is all cooked, I take it from the heat and stir in the cottage cheese then put it in the fridge for the night.

The next day I put the ingredients for the extra sauce in a bowl and stir well.

Get out a big baking dish and spray with Pam. Pour about ½ cup of the extra sauce in the bottom, then put four pasta sheets in the bottom of the pan. They will need to overlap somewhat. You want to make sure they are nice and saucy since they aren’t boiled. Then I layer on the meat mixture, a thin coating of sauce and some cheese. Then lay down another four pasta sheets, cover them with a thin layer of extra sauce, then meat mixture, then cheese. Then I put down four more noodles, cover them with all my leftover sauce, put more cheese over it and that usually fills the dish.

Cover the pan with foil and bake at 375 for about an hour. Remove the foil and cook an additional 5 minutes. Remove from oven and let sit about 15 minutes before cutting into it.


Pecan Chicken December 5, 2007

Filed under: Chicken,Main Dish — Carrie @ 7:22 pm

I am a bad, bad person and am stealing this recipe from Sarah Cool. I just want to have it in a place I can easily find it because I like to make it all the time. It is so delicious! I did change it up a little to fit our tastes.

2 eggs
1/2 cup honey
1 cup finely chopped pecans
1 cup dry bread crumbs
Mrs. Dash and pepper to taste
6 boneless, skinless chicken breasts or thighs
1/3 cup butter, melted

Preheat oven to 375 degrees.
In a bowl, beat eggs and honey together until well blended.
In a separate bowl, toss together pecans, bread crumbs, Mrs. Dash and pepper.
Dip chicken breasts in egg and honey mixture, and then roll in pecan mixture, coating thoroughly. Press pecan mixture onto chicken breast if it falls off.
Arrange chicken side by side in a buttered baking dish.
Drizzle melted butter evenly over chicken.
Bake for 45 minutes, until chicken is no longer pink. (You may want to cover it the first 30 minutes)


Fake Kid-Friendly Lasagna

Filed under: Beef/Pork,Main Dish — Carrie @ 4:36 pm

This isn’t really Lasagna, but it is the same principle. It’s easy to do, using all jarred and prepared ingredients. Oh how the mighty have fallen.

1 box whole wheat pasta (I like penne for this)
1 jar of your favorite pasta sauce
1 container cottage cheese
1 small box frozen spinach, thawed and drained
1 package frozen Italian style meatballs (or veggie meatballs if you can bring yourself to eat them)
2 packages shredded Italian style cheese
Cooking spray

Pre-heat oven to 350.
Boil the box of pasta according to package directions.

In the meantime, thaw out your meatballs in the microwave, then cut them in half so they’ll go further.

Get out a gigantic bowl and mix together the pasta sauce, cottage cheese, chopped spinach, and 1 package shredded cheese. You can also add some sauteed squash or carrots or whatever will make you feel healthier.

When the pasta is done boiling, mix it in with the sauce mix. Add in the meatballs and stir it all up.

Spray a giant casserole dish with cooking spray (or use two smaller dishes), then pour in your pasta. Put in the oven for about a half hour. Take out, cover with the remaining package of cheese, then stick back in the oven until the cheese is melting and bubbly (about 20 minutes).


Creamy Tomatillo Enchilada Sauce July 30, 2007

Filed under: Main Dish — Carrie @ 9:06 am

I wouldn’t post this, but it has been requested. Why wouldn’t I post this? Because I am not too good at measuring things. If you are a good cook, take this as a basis for a recipe. If you need real directions, maybe you can look up a different recipe.

10 or so tomatillos
2 cans diced green chiles
1 onion, finely diced
1 T. minced garlic
olive oil
1 cup milk
A dash of real cream if you have it
1 jalepeno
dash of lime juice
1 T corn starch
2 T cold water


Line a shallow baking dish with foil. Turn your oven on to 200F or so. Hull, wash and core the tomatillos. Throw them in the pan, drizzle them with olive oil, and stick them in the oven for a couple of hours. You don’t have to do this, but they will have a much more astringent taste if you don’t.

After the tomatillos are ready, you can start cooking!

Throw some oil in the bottom of a big sauce pan. Add in a finely diced onion and start sauteeing. When it is almost done, throw in the garlic and brown it as well. When that is all done, you can throw in the roasted tomatillos, diced chiles and a finely diced jalepeno (if you like a little heat). Cook that all up for a little while until everything looks soft and mushy. Add in the milk, cream and salt and pepper to taste, then throw the whole mess into a blender (or use a hand blender) and puree it until you have a sauce.

Put it back on the heat and bring to a boil. In the meantime, mix a tablespoon of cornstarch with 2 tablespoons of cold water, then mix the slurry into your boiling sauce. This should start to thicken it up. Let it boil up until it gets to the thickness you want. You can make it thinner with more milk or chicken broth or thicker with more cornstarch/water slurry.

When you think it is done, add a couple of tablespoons of lime juice and remove from heat. This should make enough for two batches of enchiladas.

Preparing the enchiladas

I like to use this sauce with chicken enchiladas, so I use the Mexican Chicken recipe to prepare my chicken.

I grate up a bunch of cheddar cheese and colby jack cheese. The colby jack is more creamy so matches nicely with the sauce.

I line a 9″x13″ baking dish with foil, which holds about 12 or 13 enchiladas depending on how tight you roll them.

I take three corn tortillas at a time and heat them for 20 seconds in the microwave to get them soft, then fill them with some grated cheese and chicken, roll them up tight, and push them over to the side of the pan. Since they haven’t been dipped in grease they break up easily, but we aren’t fancy so we don’t care.

Once I have the pan filled up, I ladle the sauce over each enchilada to make sure it is covered, then put the pan in the oven on 350F for about 20 minutes.

I take them out at that time, then cover them all with grated cheese. The pan goes back in the oven for ten minutes, or until the cheese is bubbly.

I serve with salsa, sour cream, refried beans and Goya Spanish Yellow Rice (we love that stuff!).

I freeze the left over sauce and always have enough for one more batch of enchiladas.