Tag Archives: chicken

A Unique Use for Apple Juice

Written by: Chris

Every now and again I come across a recipe or creative way to use an ingredient that really gets me thinking – like infusing chocolate with herbs. Infusing chocolate isn’t new, but it certainly was when I created this  Chocolate Rosemary Tart nearly 10 years ago.  The flavors are pretty adventurous, so the recipe can be a hit or a miss (especially if you introduce it before the trend really takes off!).

So how about adding apple juice to savory recipes? I’ve added it to quinoa, chicken, salmon, and even beef empanadas. But I’ve never thought of adding it to tacos. So when this Tacos to Go recipe came through for testing, I couldn’t wait to dive in. Would it taste like apple? Would it be too sweet? What benefit could there be?

Tacos To Go Recipe

Apple juice is added to the skillet with lean ground turkey and cooked until the apple juice is nearly gone. The turkey takes on just a hint of sweetness, which complements the turkey perfectly. The apple juice adds moisture too, making it great for leftovers. So to answer my questions above, it’s not too sweet and it doesn’t taste like apple. The real benefits I see are the delicate flavor and the ability to keep the lean turkey moist.

For a delicious weeknight meal, simply serve in tortillas with assorted toppings. Or, take it on the go! For those of us who struggle with school lunches (that would be me), this is a wonderful solution!

Baked taco shell cups really hold up well in lunch boxes and kids absolutely love them. All you need to do is cut circles out of your tortillas, press into a muffin tin and bake. To keep the turkey filling hot, it’s best to preheat your thermos. Simply fill your thermos with piping hot water, put on the lid and seal it. Empty the thermos after letting it sit for several minutes, and then fill with the taco filling. Place all of the toppings in sealed containers with an ice pack. Easy peasy.

Here’s a look at the ingredients. I like to add a clove of finely chopped garlic when cooking the turkey, but this is completely optional.

Tacos To Go

Ingredients for 6 servings (2 taco cups per serving):


  • 1 tablespoon olive oil
  • 1 pound lean ground turkey
  • 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
  • 1 cup Apple NESTLÉ® JUICY JUICE® 100% Juice


  • 6 (8-inch) soft taco-size whole wheat flour tortillas
  • Nonstick cooking spray
  • Toppings of your choice: chopped tomatoes, lettuce, shredded cheese, sour cream, salsa

HEAT oil in a large nonstick skillet over medium heat. Add turkey and bouillon; cook, stirring frequently, for 5 to 7 minutes or until no longer pink.

POUR apple juice over turkey. Increase heat to high; bring mixture to a boil. Reduce heat to medium; cook for 10 minutes until almost all of the juice is absorbed.

PREHEAT oven to 400° F.

CUT tortillas into twelve 4-inch circles using a cookie cutter or the top of a glass. You will cut 2 circles out of each tortilla.

SPRAY a 12-cup muffin tin with nonstick cooking spray. Press tortilla circles into each cup.

BAKE for 12 to 15 minutes or until golden and crispy.

FILL taco shells with taco filling and your choice of toppings.

Short cut: instead of baking the taco shell, cut rounds out of a tortilla and serve like a soft taco.

Now it’s your turn. What unique uses for ingredients have you come across?

JUICY JUICE® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland. 

Related Recipes:

Juicy Juice Apple Pork Chops Mixed Greens with Apple Vinaigrette
Juicy Juice Apple
Pork Chops
Mixed Greens with Apple

Game Day Slow Cooker Chicken Tacos

Written by Chris –

chicken tacos 1

Do you like to host game day parties? Regardless of who is playing, game day is a great excuse to try new recipes! And we have a new one for you that’s made in a slow cooker, packs a little heat and serves a crowd. Plus, it’s versatile! Think tacos, wraps and nachos. I’ve made these Slow Cooker Chicken Tacos a number of times so I can tell you, they’re tried and true and sure to become a favorite!

From start to finish, you need to give yourself about 5 hours before you plan to serve it. No pre-cooking or browning is required. Just add the chicken, onion, garlic, fresh jalapeños, bouillon and tomato sauce to the slow cooker. Cook for approximately 4 hours or until tender. Shred the chicken, add a can of black beans and continue to cook for an additional 30 minutes. The recipe serves 5, but you can double the ingredients if your slow cooker can handle the volume.  Then you can serve a crowd, or have plenty of leftovers.

To make it easier on you, set up a self-serve station for your guests. Next to the slow cooker, set out plates, napkins and utensils and toppings (like shredded lettuce, fresh cilantro, sliced jalapeños, shredded cheese, diced tomatoes, sour cream, salsa, guacamole and lime wedges). Offer tortillas for tacos or wraps and baked tortilla chips for nachos.

Let’s take a look at the ingredients.

ingredients 2


Ingredients for 5 servings (2 tacos each):

  • 1 ¼ pounds boneless, skinless chicken thighs
  • 1 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 2 jalapeños, seeded and diced
  • 1 tablespoon MAGGI® Granulated Chicken Flavor Bouillon OR 1 tablet MAGGI® Chicken Flavor Bouillon, dissolved in 1/4 cup warm water
  • ½ cup tomato sauce
  • 1 cup canned black beans, rinsed and drained
  • 10 corn tortillas
  • Toppings of your choice: cilantro, shredded cheese, sour cream, guacamole


slow cooker ingredients 3

PLACE chicken in 5-quart slow cooker. Add onion, garlic, jalapeños, bouillon mixture and tomato sauce.

slow cooker ingredients 4

STIR to combine; cover.  Cook on low setting for 4 hours or until chicken is tender.

slow cooker cooked 5

SHRED with a fork.

slow cooker add beans 5

STIR in black beans. Cover and cook for an additional 30 minutes.

slow cooker with beans 5

So easy! This is what it looks like when done.

chicken tacos final 6

SERVE warm in corn tortillas with toppings of your choice.

chicken tacos final 7

Or…make nachos.

Shredded Chicken Wrap

Or…make a wrap!

For more Game Day recipe ideas, check out meals.com.

MAGGI® is a registered trademark of Société des Produits Nestlé S.A., Vevey, Switzerland.

Related Recipes:

Tequila Citrus Wings BBQ Beef Sandwiches
Tequila Citrus Chicken Wings
Barbecued Beef Sandwiches

Quick & Easy Dinners: Cheese & Chicken Enchiladas

Written by Liz –

Cheese & Chicken Enchiladas

Enchiladas mean different things to different people. To some, they mean spicy chicken or pork, topped with red chile sauce. To others, they’re tangy green chile sauce with cheese. Still others add sour cream or cream cheese, potatoes, peanuts or almonds. And to purists, enchiladas mean simple tortillas heated on a stove-top one-by-one, dipped in chile sauce, then folded once and topped with cheese and onion.

This Cheese & Chicken Enchiladas recipe means quick, easy and scrumptious. I made them with my new boyfriend and my dad — they’ve cumulatively eaten a lot of enchiladas — and it was agreed these enchiladas were delicious (better the next day and even more so with a fried egg on top for breakfast).  And don’t forget flexible! This recipe features chicken, cheddar cheese, tomato salsa and cream cheese, but make a few changes and you can please even your pickiest friends and family members. Just use any variety of salsa or enchilada sauce you like (I used tomato-raspberry-chipotle salsa; the sweet/spicy combination was addictive!) and substitute different cheeses like smoked Gouda, sharp white cheddar or queso fresco. You can also use Greek yogurt or sour cream in place of cream cheese.

Find out what enchiladas mean to you.

Cheese & Chicken Enchiladas

Ingredients for 4 servings:

  • Nonstick cooking spray
  • 1 small onion, chopped
  • 1 1/2 cups cooked, shredded chicken breast meat
  • 3/4 cup (3 ounces) shredded cheddar cheese, divided
  • 1 1/2 cups (12-ounce bottle) chunky salsa, divided
  • 1/2 of an 8-ounce package reduced-fat cream cheese
  • 8 (7- or 8-inch) soft taco-size fat free or regular flour tortillas


Cheese & Chicken Enchiladas recipe

PREHEAT oven to 350° F. Spray large, nonstick skillet with nonstick cooking spray. Add onion; cook over medium-high heat, stirring occasionally, for 4 to 5 minutes or until tender.

Cheese & Chicken Enchiladas recipe

Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa and cream cheese. Cook, stirring occasionally, for 2 to 3 minutes or until cheeses are melted as shown above.

Cheese & Chicken Enchiladas recipe

SPOON a scant 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13 x 9-inch (3-quart rectangular) baking dish as shown above.

Cheese & Chicken Enchiladas recipe

Drizzle with remaining salsa. Sprinkle with remaining cheddar cheese (as shown with queso fresco above); cover. Bake for 15 minutes or until heated through and cheese on top is melted.

Cheese & Chicken Enchiladas recipe

I served mine with fresh cilantro (shown above), a dry rosé wine, and a green salad. Salud!

Cheese & Chicken Enchiladas recipe

More enchilada recipes:

Chicken Enchiladas in Red Sauce  recipe Slow Cooker Enchiladas recipe
Chicken Enchiladas in Red Sauce Slow Cooker Enchiladas

Celebrate with Chicken Cordon Bleu

Written by Nick

Chicken Cordon Bleu with Creamy Mustard Sauce Recipe

Food holidays… there’s one every day of the year. Pistachio Day, Chicken Soup Day, Rhubarb Day etc… So it takes a lot for a food holiday to cut through the clutter and grab my attention. Just so happens, April 4th, is National Chicken Cordon Bleu Day and I think that’s a day worth celebrating.

Chicken Cordon Bleu holds a special place in my heart. It has always been one of my favorite meals. It was the “special occasion” dinner when I was growing up. The “you did well on that test so Mom will make anything you want” dinner. Or even the “I’m sorry you got cut from baseball team (I’ve always been terrible at baseball) so I made Chicken Cordon Bleu to cheer you up” meal.  Even when I went to college, my fraternity served “chicken bombs” for parents’ weekend. It was one of those dishes that just felt special to me.

So, I figured Chicken Cordon Bleu Day was the perfect excuse to try making it myself. I didn’t follow the recipe exactly. Turns out, you should probably check your pantry for all the ingredients before you invite over friends and start cooking. I didn’t have the can of NESTLÉ Media Crema Ligera Lite Table Cream, so I subbed CARNATION® Fat Free Evaporated Milk for both the breading and the sauce. I also used light Swiss cheese, hoping to keep the calories in check. When rolling the chicken I was nervous it wouldn’t seal and all the cheese would melt its way out in the oven. But I secured the chicken with a toothpick, just like the recipe said, crossed my fingers and put it in the oven.

I was so excited when I pulled the chicken out of the oven and saw the cheese stayed put! I don’t think I’ve ever been so proud of how a recipe turned out. As a novice in the kitchen, I’m always anxious when entertaining friends and trying a new recipe. This was a home run (probably the only one I’ve ever hit – terrible at baseball). It paired perfectly with a Caesar Salad and roasted asparagus. I went so far as to print off the recipe and keep it on the fridge for the next celebratory dinner.

Give this recipe a try the next time you’re entertaining. You won’t be disappointed.

Chicken Cordon Bleu with Creamy Mustard Sauce

Ingredients for 4 servings:

  • 1 can (7.6 fluid ounces) NESTLÉ Media Crema Ligera Lite Table Cream, divided
  • 1 tablespoon Dijon mustard
  • 3/4 cup plain bread crumbs
  • 2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
  • 1 teaspoon dried oregano
  • 4 boneless, skinless chicken breast halves, pounded to 1/4-inch thickness
  • 4 thin slices cooked ham
  • 4 slices Swiss cheese
  • 2 tablespoons olive oil


PREHEAT oven to 375° F. Grease large baking pan.

MIX 1/2 can media crema and mustard in small bowl; set aside.

MIX bread crumbs, 1 teaspoon bouillon and oregano in a dish; set aside. Place remaining 1/2 can media crema in a separate shallow dish.

Chicken Cordon Bleu with Creamy Mustard Sauce Recipe

SPRINKLE chicken pieces on both sides with remaining 1 teaspoon bouillon. Place 1 ham slice and 1 cheese slice on top of each chicken breast. Roll up; secure with wooden pick. Dip each roll in media crema, then in crumb mixture, turning to evenly coat both sides of each roll with the crumb mixture. Place rolls on prepared baking sheet; drizzle with oil.

BAKE, turning chicken over halfway through baking time, for 35 to 40 minutes or until chicken is cooked through and crust is golden. Serve warm with creamy mustard sauce.

Chicken Cordon Bleu with Creamy Mustard Sauce Recipe


Related Recipes:

Chicken Milanesa Recipe Crispy Baked Dijon Chicken Recipe
Chicken Milanesa Crispy Baked Dijon Chicken

Soup: The Remedy to the Winter Blues

Written by Nick

It’s cold and flu season. It’s cold outside. It’s winter. February 2nd is Groundhog’s day and I’m not optimistic that Punxsutawney Phil has gotten over the fear of his shadow. So, my prediction, more winter, more cold, more SOUP.

Soups are the perfect remedy for cold winter nights. Chris Recently posted the about the warm and comforting Roasted Butternut Squash Soup, which inspired me to put together this soup round-up. What’s your favorite winter soup?

Cream of Mixed Vegetable Soup Recipe

Cream of Mixed Vegetable Soup

Prepare this in just minutes. It’s a great way to get some veggies and nourish your soul.

Chicken and Wild Rice Soup Recipe

Chicken and Wild Rice Soup

The rice adds great texture to this home-style recipe. It’s a great alternative to the classic cold remedy “Chicken Noodle Soup.”

Baked Potato Soup Recipe

Baked Potato Soup

A baked potato with all the fixings – as a soup! This is one of my all-time favorite soup recipes. It’s comfort food at its finest.

Pumpkin and Gorgonzola Soup Recipe

Pumpkin and Gorgonzola Soup

I love the flavors of Pumpkin and Gorgonzola. This warm wintery soup will have you feeling cozy in no time.

Maggi Beefy Onion Soup Recipe

Maggi Beefy Onion Soup

Nothing beats a beefy onion soup on a cold night. Serve this HOT topped with LOTS of cheese (just my opinion, but you can’t go wrong with lots of cheese).

Pumpkin Cheesy Soup Recipe

Pumpkin Cheesy Soup

I think the chopped pistachios topping is the real highlight of this recipe. I just love pistachios right now.

Broccoli Cheese Soup Recipe

Broccoli Cheese Soup

Broccoli and Cheddar cheese make the perfect pair. This soup is perfect as an appetizer or even as a main meal.

Bachelor in the Kitchen – Keeping Resolutions with Baked Chicken

Written by Nick

Crispy Baked Dijon Chicken Recipe

Like a lot of people, I have a New Year’s resolution to eat healthier. This has been a reoccurring resolution each and every year. This year it’s more important than ever that I actually stick to it. So, I’m constantly looking for recipes that are full of flavor with a healthier side. I’ve saved this Crispy Baked Dijon Chicken on my “to try” list for a while now. It’s both low calorie and low fat (and looks delicious in the photo), so mid January seems like the perfect time to finally get around to trying it.

Now, as the “bachelor in the kitchen,” I make it a point to cook each recipe I try. It’s important to me to write about recipes that a novice chef, such as myself, can make. But when I was getting down to trying this particular recipe, I had also come down with a cold (teaser – I’ll be posting about chicken soup later this month). So, I enlisted my brother, a surprisingly good cook, to help with dinner. Although, I wasn’t directly involved in the prep of this meal, I can assure this is a simple recipe!

I sometimes worry that chicken can become boring or bland but that’s not the case with this recipe, it was delicious! The Dijon is flavorful and the chicken is crisp and juicy. My brother served the chicken with some mixed greens and Roasted Asparagus with Pesto & Lemon. This recipe came at the perfect time… mid January is about as long as my New Year’s resolutions usually last. With recipes like this, I might make it the full year (or mid February?)!

Crispy Baked Dijon Chicken

Ingredients for 4 servings:


PREHEAT oven to 475° F. Spray 13 x 9-inch baking dish with nonstick cooking spray.

COMBINE evaporated milk and mustard in shallow bowl. Combine bread crumbs and cheese in separate shallow bowl. Dip chicken into milk mixture, coating both sides, then into bread crumb mixture. Place in prepared dish.

BAKE for 15 to 20 minutes or until chicken is golden brown and no longer pink in center.


More Chicken:

Citrus Baked Chicken Recipe Grilled Chicken Breasts with Fresh Herbs Recipe
Citrus Baked
Grilled Chicken Breasts
with Fresh Herbs
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