Tuesday, May 26, 2015

Creamy Green Chile Chicken Spaghetti

This Creamy Green Chile Chicken Spaghetti is brought to you in collaboration with Barilla® to help celebrate mothers! As always, the recipe and opinions in this post are my own.

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey


We're still celebrating mothers this month with Barilla®! This is actually a very special and kind of heatbreaking post that I'm sharing with you today because I'm dedicating it to my mother's mother, my Grandma Veronica. My grandma had a severe stroke the day after Mother's Day, and my family is taking it day by day. If you did not know already, my blog is actually named in honor my grandma and you can actually find a couple of her recipes on here! She used to make my brother and I amazing fried potatoes and chile for breakfast with her homemade tortillas, and she absolutely loves to eat and try new foods! So with all my love, I'm dedicating this post to her.

With my grandma at my cousin's wedding last year

This recipe is truly New Mexican, which is why I'm dedicating it to my grandma. Not only does this recipe incorporate green chile, but it mimics the flavor of green chile chicken enchiladas. Many people use cream of chicken soup in their enchiladas, but because Joe cannot eat gluten, I developed a green chile chicken enchilada recipe that does not use canned soup-- this serves as the base of this recipe! You can easily use this base of this recipe to make homemade green chile chicken enchiladas.

This Creamy Green Chile Chicken Spaghetti is ready in less than half an hour, does not used canned soup, and it can be made gluten-free! Barilla® also now offers gluten-free pasta, which I've used in this recipe. Both the original and gluten-free Barilla® pasta can now be found at Walmart.

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey

Creamy Green Chile Chicken Spaghetti | Tortillas and Honey


Creamy Green Chile Chicken Spaghetti
a Tortillas and Honey original recipe

1 box spaghetti (gluten-free Barilla® spaghetti works here, which is about 12 oz.)
14.5 oz. can lower-sodium chicken broth
3/4 c. water
1 Tbs. garlic powder
1/8 tsp. ground pepper
1/8 tsp. granulated onion
1/3 c. heavy cream
2 Tbs. corn starch
salt, to taste
1 1/2 c. cooked chicken, shredded (rotisserie works great)
1 c. fire roasted green chile, chopped
1/4 - 1/2 c. parmesan cheese, freshly grated
parsley, chopped, for garnish (optional)

Make spaghetti according to directions.

Meanwhile, in a medium sauce pan, combine broth, water, garlic powder, ground pepper, and granulated garlic over high heat. In a small bowl or cup, combine heavy cream and corn starch and whisk until well combined. Add cornstarch mixture into the broth mixture in the saucepan, then bring to a boil. Lower the heat to a simmer for 5-10 minutes until the mixture is thick, stirring frequently, about 5-10 minutes. After mixture is thick, add the chicken and green chile. Season with salt to taste.

Once spaghetti is cooked and drained, return spaghetti to the stockpot. Gradually pour the chicken mixture over the noodles until the noodles are fully coated. Depending on the amount of spaghetti you use, you may not use all of the chicken mixture. Fold in parmesan cheese.

Serve in bowls, garnished with parlsey (optional).


Makes about 4 servings.

Note: You can also eat the leftover chicken mixture as a soup or you can make individual sized enchiladas using cheddar cheese.


This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

Tuesday, May 12, 2015

Spaghetti with Chicken and Spicy Tomato Sauce

This Spaghetti with Chicken and Spicy Tomato Sauce is brought to you in collaboration with Barilla® to help you celebrate your mom for Mother's Day! As always, opinions in this post are my own.

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

This Mother's Day, Barilla® is helping us to celebrate our mothers by bringing you easy, homemade meals that are quick to prepare and are also made from scratch! I think that nearly everyone has memories of their moms or parents making spaghetti growing up and each family has its unique recipes and traditions.

So, an interesting tidbit about me is that there is a large gap while growing up where I didn't eat spaghetti. Not because my parents didn't make it, but because I was too picky and refused to eat the spaghetti sauce. My parents would reserve some plain noodles for me and I would eat them with a little butter and garlic (a combination my mom probably regretted introducing me to as it may have been one of the reasons why I refused to eat spaghetti sauce). It wasn't until I was older that I came to appreciate the spaghetti that my mom made. And now that I'm an adult, I absolutely love spaghetti and we even eat spaghetti a couple times a month in our house!

My favorite picture of my brother and me with our mom

Now that my brother and I are older and both living on our own, we gather at my parents' house every Sunday for family dinner. He brings his girlfriend, I bring my boyfriend, and we all bring our fur-babies! Spaghetti has become something I request for my mom to make as well as requesting other ingredients be added to the sauce which I used to also refuse to eat (specifically mushrooms and sausage).

This pasta that I'm sharing with you today is also not your traditional spaghetti as it's made with chicken thigh meat and jalapenos! You can control the heat of this recipe, but adding more jalapenos or using less. New Mexicans love our spicy food, so we'd probably add more jalapeno or even substitute green chile for the jalapeno! Barilla® also now offers gluten-free pasta, which I've used in this recipe. Both the original and gluten-free Barilla® pasta can now be found at Walmart. Even though this spaghetti doesn't use jarred sauce and makes a sauce from scratch, it is an easy recipe that is great for busy moms to make on a weeknight!

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey

Spaghetti with Chicken and Spicy Tomato Sauce | Tortillas and Honey




Spaghetti with Chicken and Spicy Tomato Sauce
Recipe slightly adapted from Barilla®

1 box spaghetti (gluten-free Barilla® spaghetti works here, which is about 12 oz.)
4 Tbs. extra-virgin olive oil, divided
4 boneless chicken thighs, cut into 1/2 inch pieces (about a pound)
1 Tbs. fresh oregano, chopped
1 jalapeno, seeded and chopped
1/2 c. dry white wine
2 lbs. plum tomatoes, crushed (or diced) (you can use canned crushed tomatoes here) (see note)
1 c. water
salt, to taste
1/2 c. cotija cheese, crumbled (feta cheese can be substituted here)
parsley, for garnish (optional)

Place a pot of water on the stove and bring to a boil.

Meanwhile, brown the chicken with 2 tablespoons of the extra-virgin olive oil in a large skillet. Stir in the oregano and the jalapeno. After about a minute, add the wine to the skillet and reduce the liquid to about half. Add the tomatoes and the water, season with salt and bring to a boil. (see note)

Meanwhile, cook the pasta according to package directions, then drain and toss the spaghetti into the sauce. Make sure the spaghetti is well coated, then stir in the leftover 2 tablespoons of extra virgin olive oil and the crumbled cotija cheese.

Makes about 6 servings.


(Note: If you're using fresh tomatoes, instead of using a traditional method of grating them and discarding the skin, I like to keep the skins and use an unconventional method. I dice the tomatoes, add them to the pot with the rest of the ingredients and bring to a boil, while using the back of a spoon to crush the tomatoes against the side. Using fresh tomatoes have more liquid, so you may want to reduce the water and add more water later if the sauce seems too dry or thick.)


This is a sponsored conversation written by me on behalf of Barilla®. The opinions and text are all mine.

Monday, May 11, 2015

Blueberry Muffin Protein Shake

This Blueberry Muffin Protein Shake is brought to you in part by Collective Bias® and its advertiser to help you incorporate more protein into your every day lifestyle! As always, the recipe and opinions in this post are my own. #DoMoreWithProtein #CollectiveBias

Blueberry Muffin Protein Shake | Tortillas and Honey


Did you know that you can incorporate protein powder into many different things and use them in many different ways? EAS Whey Protein comes in different flavors, such as vanilla and chocolate, that you can use in different recipes! Protein powder is sometimes associated with boring shakes, but you can do so much more than making "boring" shakes and can be used in your daily lifestyle. Today I'm sharing with you one of my absolute favorite recipes, something I make often as a quick breakfast as I'm running out the door, a Blueberry Muffin Protein Shake that tastes like blueberry muffins!

Protein helps you build muscle and helps satiate your hunger so that you feel hungry less often. Helps boost metabolism. EAS Whey Protein Powder is a simple yet effective way to add protein, fiber, and other good-for-you nutrients into your every day lifestyle.

I found this newly package EAS Whey Protein Powder while perusing Target the other day-- the lid now has a little clip that you can store the scoop instead of having to fish out the scoop and get powder all over your hands.




This is currently my favorite shake! I make it all the time and have adapted it to my own taste over time. You have natural sweet flavors from the fruit, the oats and chia seeds to add some thickness and some fiber to keep you full until lunch. The original recipe didn't taste too much like a muffin, so I added cinnamon and some vanilla protein powder to help more reflect how I think of the way a blueberry muffin should taste. The vanilla protein powder adds some more sweetness and vanilla that comes through real muffins, and it adds some extra protein to the shake.

This shake is an incredibly easy recipe to make. I portion out the fruit and put them in small baggies and store them in the freezer, so that I can easily pull it out in the morning without having to measure. I also like to portion out the dry ingredients in a small container. And sometimes I will portion out the nut milk, place it in an individual-sized to-go blender cup, that way everything is close to being ready in the morning! Then I just add the frozen fruit and the dry ingredients to the milk, blend, and I'm on my way in the morning! I'm notorious for running late, so this is an easy and delicious recipe to help me eat and feel better in the morning instead of heading to the shop and getting a breakfast burrito.

To find more information about EAS Whey Protein Powder, please visit EAS Powder site. And for different recipes you can incorporate protein powder in, please visit Target Recipes using Protein Powder. There are also two deals currently happening: 1) From 4/19-5/23 5% cartwheel offer on any EAS item and 2) on 5/10 buy any 4 EAS products and get a $5 Target gift card.

How have you incorporated protein powder into your everyday lifestyle?



Blueberry Muffin Protein Shake | Tortillas and Honey

Blueberry Muffin Protein Shake | Tortillas and Honey

Blueberry Muffin Protein Shake | Tortillas and Honey

Blueberry Muffin Protein Shake | Tortillas and Honey



Blueberry Muffin Protein Shake
adapted from My Whole Food Life

1/3 c. frozen blueberries
1/3-1/2 sliced and frozen bananas (1/3 of a large banana; 1/2 of a small banana)
2 Tbs. oats
1 tsp. chia seeds
1/8 tsp. ground cinnamon
1 scoop vanilla protein powder (2 Tbs.)
1 c. unsweeted almond, soy, or cashew milk

Add all ingredients in a blender (or mini single serving blender), pulse until all ingredients are fully mixed together.

Note: You can play with the amounts of the ingredients, specifically the nut milk-- if you like it thicker, add less milk; if you like it thinner, add more milk! If you don't want it frothy and somewhat frozen, use fresh fruit!

Makes 1 serving (this can easily be doubled!)

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