So in honor of President’s Day weekend, we cooked a weekend full of chicken dinners. It wasn’t meant to happen, but it ended up being that way and we were interested to see if we would be completely burned out on chicken by Monday (which we were….we ordered Steak Out…ha!). So here are our weekend recipes.
First up, Friday. Pioneer Woman’s Chicken Florentine Pasta.
Next, Pioneer Woman’s Chicken Enchiladas:
I made the enchiladas in advance (except for the sauce) and with flour tortillas instead of corn. I have gotten really frustrated with corn tortillas breaking lately…most likely user error. I then made the sauce right before dinner, topped the enchiladas with the sauce and baked them off in the oven. They were obviously good since I ate the leftovers…cue my fancy paper plates.
And on Sunday…smoked chicken thighs and roasted vegetables.
I halved radishes, small red potatoes, and sliced a yellow pepper. Then I tossed them with olive oil, a bit of kosher salt, and rosemary, and put them on a foil lined high sided baking sheet. Then I roasted them at 425 degrees for 30 minutes. And my husband smoked chicken thighs in his fancy smoker that is now upgraded with some special smoking grates thanks to my Dad’s handy tools.