Wingers Sticky Fingers

For all of you who don't know what Winger's is, well it's a lovely little diner in Utah, Idaho, and a couple other states and they are know for their spicy wings and "sticky fingers".  Their sticky fingers are delicious chicken fingers drenched in their Famous sauce (aka Freakin Amazing Sauce).  This sauce really does live up to its name of being Freakin Amazing!

I wanted to share my version of these delectable little bites with you because I think these would be a great appetizer or dish to share with friends for the upcoming super bowl.  I made homemade chicken fingers which were super easy and very affordable, but if your in a time crunch you can always use breaded frozen chicken tenders also.

Recipe:

For the Chicken Tenders:

2 boneless skinless chicken breasts

2 cups panko bread crumbs

season salt

1/2 cup flour

1 egg

1/2 cup milk

salt & pepper

For the Sauce:

3/4 cup Franks Hot Sauce (HAS to be Franks!)

1-1/2 cups brown sugar

1/4 cup water

2 Tbsp. Honey

Preheat your oven to *350.  Line a baking sheet with lightly greased foil.

Trim the chicken of any fat.  Slice the chicken widthwise into 6-8 strips.  In 3 seperate bowls, combine the flour and a little salt in the 1st bowl, whisk together egg and milk in the 2nd, and combine the panko bread crumbs and seasoning in the 3rd.  Take each strip and dip into the flour, then egg wash, then dredge in the bread crumbs. Repeat with each strip.

Bake the strips for 25-30 minutes.  While the chicken is baking combine all the ingredients for the sauce together and set aside. 

As soon as the chicken is done baking, pour sauce over each chicken tender till they are completely covered with sauce.  Serve with a side of celery and extra sauce for dipping.

*We like to combine some of the Freaking Amazing Sauce with some Ranch and you've got yourself some Creamy Freaking Amazing Sauce, which Seriously is AMAZING!!!

Recipe Source: Me

Baked Coconut Chicken Tenders w/a Sweet Chili Sauce

I came across this recipe on Pinterest and knew at once I had to try it! These chicken strips were super tender and full of flavor!  The original recipe had you fry the strips in oil but I decided to bake mine to make them a little more healthy and I feel like they turned out great! The crust was still very crispy, and the chicken was super tender. 

I lined the baking sheet with foil to allow the bottom side of the strips to crisp up and it worked like a charm.  I definitely suggest you make these asap! They are a fun and delicious change to your typical weeknight meal and i'm sure your family will love them!

Recipe:

2 boneless skinless chicken breasts

2 eggs

1/4 cup coconut milk

1/2 cup flour

1/2 tsp. salt

1 cup Panko bread crumbs

1 cup shredded coconut

1 cup Sweet chili sauce

Preheat your oven to *350.  Line a baking sheet with foil and lightly spray with cooking spray.  Trim the chicken of any excess fat then slice it into 6 even strips widthwise.  Next, take 3 seperate bowls and combine the flour and salt into the first bowl.  Whisk together the eggs and coconut milk into the 2nd bowl.  Then lastly, combine the bread crumbs and shredded coconut together. 

Take each chicken strip and dip it into the flour mixture, then dip it into the egg mixture, and lastly dredging the strips in the coconut/bread crumb mixture.  Place the coated strips onto the lined baking sheet and bake for 25-30 minutes.
Serve with sweet chili sauce to dip in.(You can purchase this sauce in the asian section at your local grocery store).  We also used ranch and honey mustard for dipping sauces also and they were just as delicious :)

Recipe Source: Pinterest

Santa Fe Chicken Salad w/a Black Bean Corn Relish

I just love salads.  Really, it's just as simple as that.  There is just something about a bowl of fresh crisp greens, topped with all different types of veggies or fruit, and your choice of dressing, that just screams delicious to me.  Really, the skies are the limits when it comes to salads.  There are so many different flavors and styles of salads that its hard to get sick of them.  We had this Santa Fe salad the other night, and even The Hubs, who isn't that big on salads, requested seconds.  That's when you know you did good :)

Recipe:

2 boneless skinless chicken breasts

2 Tbsp. Taco seasoning (I used McCormicks)

1 head of Romaine Lettuce (washed and chopped)

1 head of Iceberg Lettuce (washed and chopped)

1 Red Bell Pepper (diced)

1/4 cup Cilantro (chopped fine)

2 green onions (chopped)

1/2 cup Cherry Tomatoes

1/2 cup Tortilla strips (I just used store bought ones) 

Fiesta Ranch Dressing

For the Black Bean Relish:

1 (14oz) can Black Beans (rinsed and drained)

1 (8oz) can Corn (drained) 

3 Tbsp. Balsamic Vinegar

1-2 green onions (diced)

Season chicken breasts with taco seasoning and bake for 25-30 minutes.  While chicken is baking, wash and chop up all the vegetables.  Place in a large bowl.  

For the relish, rinse and drain the beans and corn.  Combine the two in a small saucepan along with the balsamic vinegar.  Heat all the way through.  When done heating (about 4-5 minutes) toss with the 2 green onions.  Let cool.  Place on top of the bed of Lettuce and Veggies.

When the chicken is done cooking, dice into bite sized pieces and place on the salad and top with tortilla strips. Give it all a good toss and drizzle with Fiesta Ranch or your choice of dressing and Enjoy!

Fajita Quesadillas

This was by far one of the easiest, tastiest, and quickest lunches I have had in a while!  Don't you just love those meals that you can throw together in less than 15 minutes, yet it tastes like you put lots of effort into it?  Well my friends these Quesadilla's are just that!  

One thing I love about Quesadillas is there are so many different flavors that you can stuff inside of them.  Like sweet and spicy chicken or BBQ chicken, but I think that these fajita quesadillas my just be my favorite so far!

Recipe: (Yields 4 Quesadilla's)

2 Tbsp. olive oil

2 boneless skinless chicken breasts (sliced into thin strips)

1 pkg Fajita Seasoning

1 green bell pepper (sliced into thin strips)

1/2 red onion (sliced into thin strips)

1 large garlic clove

1 (14oz) can refried beans (you could use black beans also)

1 tsp. Cumin

1-1/2 cups sharp cheddar cheese (shredded)

8 fajita sized tortilla

Heat 1 Tbsp oil in a large skillet over medium heat.  Slice the chicken into thin strips and season with the fajita packet.  Cook chicken till no longer pink in the center (about 6-8 minutes).  When the chicken is done, remove it from the pan and set aside.  

Take the remaining oil and place it into the pan you just cooked the chicken in.  When the oil is heated, place the onion and pepper in and saute for about 3-4 minutes.  Now toss in the minced garlic and cook, stirring frequently, for another minute or two.  

While the veggies are cooking,  place the beans and cumin into a bowl, and microwave for 30 second intervals 3-4 times, stirring in between each cycle.  

To assemble, spray the bottom of a skillet (I just wash out the one I cooked the veggies and chicken in) with cooking spray.  Then take about 2 tbsp. of beans and spread them on the first tortilla, topping with a l/3 cup of cheese, some veggies, and chicken, and top off with the other tortilla (spraying the top of that with cooking spray so when you flip it, it doesn't stick to the pan)  You can also put tomatoes, sour cream, corn, pico de gallo, guacamole, or some salsa inside too, to add some extra flavor! Enjoy!

Chicken Carbonara

I have been searching for a good Carbonara Recipe since I can remember!  After much searching and not finding anything that I was very pleased with, I decided to make up my own and the results I must say were quite good!

I wanted something a bit spicy but full of flavor and I feel that this was the best of both worlds.  If your not a spicy fan, that's totally fine just omit that part and I think you should still have great results!

Recipe:

2 large boneless skinless chicken breasts 

1/4 cup Olive Oil

1 pound Linguine Noodles

4 cloves garlic (minced)

1/2 of a red onion (diced)

1/2 cup bacon (diced)

4 (oz) jar diced sun-dried tomatoes

1/2 cup mushrooms (sliced)

2 whole eggs

1/2 cup Smoked white cheddar (shredded)(should be able to find this in your cheese section of your local grocery store)

1/4 cup white cheddar (shredded)

1/4 cup parmesan cheese (shredded & divided)

1 cup chicken Stock

1/2 cup Heavy Cream

1/2 tsp. cayenne pepper

1 Tbsp. Ground black pepper

salt to taste

Place the olive oil into a large saute pan over medium heat.  Place the diced onion into the oil and saute for a few minutes.  Add in the chopped up bacon and stir till the bacon is slightly crisp.  Toss in the minced garlic and stir till the garlic becomes fragrant.  Remove from heat and place onto a paper towel lined plate.

Return the pan to medium heat and add the diced chicken to the bacon grease and cook till no longer pink in the center (about 8-10 minutes).  While the chicken is cooking, bring a large pot of water to a boil and toss the linguine in the boiling water and cook for 8 minutes (till al dente).

While the noodles/chicken are cooking, take a large bowl, one that the pasta will be served in, and crack both of the eggs into it.  Whisk together the eggs, pepper, cheese, and cayenne pepper.  Set aside.

When the chicken is done cooking, remove it from the pan.  Place the pan back over the heat for 30 seconds then add in the chicken broth (it may sizzle a bit but that's what you are going to want. It will pick up all the yummy bits of bacon and flavor on the pan and add it to the sauce.  To the broth, add back the onion/bacon mixture, toss in the sliced mushrooms, sun-dried tomatoes, and the heavy cream and let simmer for a few minutes.

As soon as the noodles are done cooking, drain any excess water, and immediately add the HOT noodles to the egg mixture and give it a good toss.  When the vegetables and broth are done simmering, pour over the noodles, throw in the chicken and stir till all is well combined.  Top with parsley and freshly grated parmesan cheese  Enjoy!

"My Favorite" Chicken Salad Sandwiches

So far since my mom has been here we haven't done much cooking.  We took the little one to the park to play in the water fountains, and have visited a few of my very favorite stores. Crate & Barrel and Pottery Barn.  Look how cute this Mason Jar Drink Dispenser is that my mom bought from Pottery Barn.

So Cute, Right?!!!!  Anyhow, I did however make up some of my ALL TIME favorite chicken salad sandwiches. Even though they have Mayo in them, I think that they are a perfect summertime meal too.  

Recipe:

2 boneless skinless chicken breasts (diced)

1/2 cup mayonaise

1/8-1/4 cup heavy cream

2 green onions (diced, white and green parts)

1 cup red seedless grapes (sliced in half)

1/4 cup slivered almonds

1/2 tsp. salt

1/2 tsp. ground black pepper

(I seasoned the chicken breasts with lemon pepper before baking. Adds a great flavor to the sandwich)

12 mini croissants or 6 large ones

Preheat the oven to *375.  Season the defrosted chicken well with lemon pepper.  Bake for 30-35 minutes or till no longer pink. Dice into bite sized pieces.  In a large bowl, mix together the salt, pepper, mayo, heavy cream, grapes, green onions, and almonds.  Mix in the diced chicken and stir till well combined.  Scoop a couple of Tbsp. of chicken salad onto a sliced croissant. You can also top with lettuce and tomato.

(recipe source: Me)

Turkey Roll Wraps

So I am titling this recipe Turkey Roll Ups cause that is normally the meat that I use in these. However, I had some leftover rotisserie chicken and it worked perfect in these wraps!  These made for such a simple and light lunch. This recipe is very versatile too. You could use ham, turkey, or chicken, or if you are a vegetarian, then you could just use some of your favorite veggies. You can also switch up the cream cheese flavors and seasonings too. 

Really the skies are the limit with these little roll up wraps! 

Recipe:

2 Burrito sized Flour Tortillas

4 Tbsp. Cream Cheese (I just use original but you could use any flavor)

1-1/2 cup Shredded Chicken (or you can just use turkey or ham lunch meat)

1 cup Cherry Tomatoes (sliced in half lengthwise)

Couple pieces of Iceberg Lettuce

Seasonings such as Salt, Pepper, & Garlic Salt

Take the tortillas and spread 2 Tbsp. of the cream cheese evenly over the tortilla.  I lightly sprinkled some seasonings over the top to give it a kick of flavor. Next, layer the meat then tomatoes, then lettuce. 

Next, you are going to carefully roll up the tortilla as tight as you can.  Carefully cut each wrap into 5 different pieces.  If needed, place a toothpick right down the center to hold it in place. (just make sure to remove ALL toothpicks before eating)

Balsamic Chicken Pasta Salad + A Guest Post over @ The Country Cook

This pasta was so light and so delicious that I am thinking about going back for thirds right now! Yes, you heard it, I said thirds :) Not seconds, THIRDS! :)  

I came up with this dish while I was at Costco, shopping around, buying way more than I needed to.  What is it about Costco? I mean I really can't go in there and NOT spend under $100!  Do any of you have that same problem. I mean I went there on the intentions of only buying diapers and I came out with, diapers, wipes, water, raspberries, hummus, pajamas for the little one, salad, milk, some cheese, a huge thing of balsamic vinegar, a rotisserie chicken (those things are deadly good!), some ribs for fathers day, fruit snacks, crackers, cherry tomatoes, and last but DEFINITELY not least, 2 loaves of rosemary bread! So much for only buying diapers Ha... 

Anyways, I was on a major Italian kick and that's when this pasta popped into my mind.  Lets just say that I am glad it was so good cause when you buy most of the ingredients from costco, you are bound to have one Large dish!

Also, check out my Guest Post over @ The Country Cook today!  I feel so blessed and lucky to be a guest post twice this week and on 2 of my favorite and AMAZING blogs. Brandie is one of the sweetest people that I have met through this whole blogging process and I KNOW FOR A FACT, that any of you out there that know her, would definitely agree with me!  Check it out and check out Brandie's awesome blog! She is the one to thank for these amazing Pork Chops in/a Creamy Gravy that I have on my blog! Thanks again Brandie, I had a blast :)

Recipe:

2 cups Shredded Chicken (I used a rotisserie chicken, made it that much easier to throw together)

1 lb. Penne Noodles (this is all I had on hand, you could use Linguine, bowtie, spiral, etc.)

1 cup of cherry tomatoes (chopped)

8 oz. Fresh Mozzarella (diced into cubes)

2 large Garlic Cloves (minced)

3 Tbsp. Balsamic Vinegar

6 Tbsp. Olive Oil

1 cup of fresh Basil (chopped)

1/2 tsp. of Salt 

1/2 tsp. pepper

Cook the noodles as desired on package.  While the noodles are cooking, shred the chicken into bite sized pieces, dice up the tomatoes, and mozzarella cheese and place all these ingredients into a large bowl and set aside.  

In a small bowl, whisk together the vinegar, garlic, salt and pepper. Slowly mix in the oil. Chop up the fresh basil and pour 1/2 cup of it into the sauce. Whisk for 1 minute.

When the noodles are done cooking, drain, and place them into the bowl with the chicken.  Add in the remaining basil and pour the dressing over the noodle/chicken mixture and toss till everything is well combined.  Serve with a slice of warm bread. (Costco's Rosemary Bread goes great with this dish!)

Chicken Cordon Bleu

I love Chicken Cordon Bleu. I always have and I always will.  I think it may have something to do with the fact that cheese oozes out of the center of a nice and tender piece of chicken and then its rolled in crunchy bread crumbs and topped off with a delicious Hollandaise Sauce. I don't know that usually ALWAYS sounds good to me! How bout you? Not to mention that it is one of the easiest dishes to put together to!

Recipe:

2-4 boneless skinless chicken breasts (flattened to about 1/8"-1/4" thick)

2-4 Slices of thick sliced deli ham (or if you've recently made a ham like this one you could slices of that also)

2-4 slices of Swiss Cheese (or if you don't have swiss cheese on hand I really like smoked cheddar also)

1 1/2 cup Panko Bread Crumbs

Dash of Garlic Salt & Season Salt

3 Tbsp. Butter (melted)

Flatten the chicken breasts to about 1/8"thick.  Take 1 slice of ham and top with 1 slice of swiss cheese and roll up so that the cheese is rolled onto the inside of the ham.  Take the rolled up ham/cheese roll ups and roll 1 chicken breast around each one and pin the edges of the chicken together with toothpicks.  Take the bread crumbs and lightly season them with the garlic salt and season salt.  Take the chicken roll ups and roll in the melted butter then dredge them in the bread crumbs till all sides of the chicken are completely covered in crumbs.  Bake @*375 for 1 hour

Top with hollandaise sauce OR take 1 can of cream of chicken soup and 1/2 cup of sour cream mix it together and spoon over the top.

Just one of those days + Chicken Suiza Sandwiches

So I took the little one swimming yesterday and we had so much fun! I am so mad that I didn't get any pictures of her swimming.  It may have been because she is only 1-1/2 years old and already has NO FEAR of the water whatsoever! I have never seen a kid her age be so willing to jump into the water even if I'm not standing right below to catch her! 

Anyways, due to being in the sun all day I really didn't feel like cooking anything fancy for dinner so I opted for these quick, super easy to make, and quite tasty if you ask me Chicken Suiza Sandwiches!

This recipe is perfect for those days that you just don't have the time (or just don't want to take the time) to prepare a big meal, yet its so flavorful that you will be finding excuses to make them again and again.

Recipe:

1 Tbsp. Olive Oil

1 small red onion (diced)

2 cloves garlic (minced)

juice of 1 lime

1 Tbsp. Honey

1 1/2 cups Salsa Verde

1/2 cups sour cream

1 Rotisserie Chicken (skin removed and shredded)

4-6 sandwich rolls split in half

1 cup shredded monterey jack cheese

Shred the chicken and set aside. In a large enough saute pan,  heat the oil over medium heat and add the garlic and onion and cook for about 2 minutes, or just until soft.  Add the rest of the ingredients (except the cheese) and stir until heated through (about 5 minutes). Place a good amount of the chicken mixture over the rolls and sprinkle some of the shredded cheese over the top. Place under the broiler till the cheese melts and the rolls are slightly browned and toasted. Enjoy!

(recipe source: Taste and Tell Blog)

Chinese Chicken Salad

This salad is so light and refreshing.  It was so light and refreshing that I ate the whole thing! (now hows that for LIGHT and REFRESHING! (insert sarcasm...)) Wow, I just said light and refreshing a lot. Sorry about that.  

Back to the salad. This dish is a cinch to throw together.  It's great for lunch, or if your like me you will eat it for lunch, dinner that night, and lunch the next day.  I will be honest, my husband didn't like this dish, but that's only because he doesn't care for salads, and since we're being honest, I made this salad knowing that I would eat the whole thing.  Is that kind of sad? Its a salad so that's okay right? I mean, it's not like I had just eaten a whole batch of candy bar cookies or anything...(recipe to come later) 

Recipe:

For the Salad:

1 bag of Coleslaw salad mix (you can buy this in your pre-packaged salad section. NO sauce on it just the cut up cabbage)

2 boneless skinless chicken breasts (cooked and shredded)

pinch of lemon pepper

1/4 cup slivered almonds

2 green onions (diced, white and green part)

1 package of Oriental Ramen Noodles (uncooked, save the seasoning for the dressing)

2 Tbsp. Sesame Seeds

For the Dressing:

1 Tbsp. sugar

1/4 cup vegetable oil

3 Tbsp. white vinegar

1 Oriental Ramen seasoning packet

Cook the chicken then shred. (I usually just boil frozen breasts for about 25-30 minutes, then I shred it.) When the chicken is shredded I then sprinkle it lightly with lemon pepper seasoning.  (if you bake the chicken then I would just season the chicken before you bake it then shred it)

Next, just toss all of the ingredients for the salad into one large bowl. Toss so all the ingredients are well incorporated.  Next, just whisk all the ingredients together for the dressing then drizzle over the salad and toss.  Refridgerate the salad till you are ready to eat it.  This salad will last in the fridge for 24-36 hours. 

(recipe source: my lovely mom)

Pulled Hawaiian BBQ Chicken Sandwiches

I love more than anything when I come across a new recipe that involves the crock pot! Seriously, you throw a couple of ingredients into a large pot, plug it in, turn the heat to low, and VOILA! Your meal is ready for you and you didn't have to slave in the kitchen for hours over it either.  I saw this recipe on Tasty Kitchen the other day and knew at once that was going to be our dinner the next day.  I made just a few changes to the recipe that I feel added just a bit more flavor. That is the recipe you will find below but if you would like the original click here.

Recipe:

2-3 large boneless skinless chicken breasts (not frozen)

1 can of Pineapple tid-bits (reserve 1/2 cup of the juice)

1 small onion (diced)

1 clove of garlic minced

1 bottle of BBQ sauce ( I used Sweet Baby Rays Honey BBQ, but you can use whatever flavor you would like)

1 Tbsp. Honey

1/2 cup pineapple juice

1/2 tsp. Ground black pepper

Place your thawed chicken breasts into the crock pot.  Dice the onion and place on top of the chicken. Next layer the pineapple over the onion.  In a bowl, combine the bbq sauce, garlic, pepper, honey, and juice and pour over the chicken. Cover the crockpot and cook on low for 6-8 hours.  Serve on toasted buns.

(Recipe Source: Slightly adapted from Tasty Kitchen)

Crispy Southwest Chicken Wraps

Happy Cinco de Mayo!!!! 

My husband and I are major mexican food fans and will definitely be having a mexican feast for dinner tonight!  This recipe would make a perfect dish for Cinco de Mayo and If you are looking for something on the lighter side these wraps are just that! These babies are full of flavor and super easy to make!
For more Mexican Dish Ideas Click here, here, here, and here and here! 

Recipe:

1 cup (cooked) Rice

1 cup boneless skinless chicken breast (cooked & shredded)

1/2 tsp. chili Powder

1/2 tsp. Garlic Salt

1 tsp. Cumin

1/4 cup Cilantro (finely chopped)

2 green onions (minced)

1/2 of a red pepper (diced into small pieces)

1/2 of a (140z) can of black beans

Juice of 1 lime

2 cups Mexican Blend Cheese

Sour Cream

4 burrito size flour tortillas (or 6-8 taco size for smaller portions)

Cook the rice as directed on package.  Once the rice is done, stir in the seasonings.  Cook chicken desired method then shred.  Add the chicken along with the cilantro, green onions, red pepper, and black beans into the rice mixture.  Give it a good Stir.

Take 1 tortilla at a time, (lightly spray the side of the tortilla that will be touching the griddle w/cooking spray) layer a bit of the shredded cheese, about 1 Tbsp. of sour cream, and about 1/2 cup of the chicken/rice mixture (give or take a little more) and fold the edges up and roll till all the seams are tucked in.

Lightly spray a griddle or frying pan with cooking spray between each wrap.  Cook each wrap for about 1-2 minutes per side or until the tortilla is nice, crispy, and golden brown.  Serve with Salsa and Guacamole for Dipping.

(Recipe Source: Mal D)

The Best Sweet & Sour Chicken Ever

Seriously, the title says it all!  This sweet and sour chicken tastes like you got it straight out of a Chinese Restaurant and it was super easy to make!  To be honest, I wasn't even planning on making dinner last night, and decided at the last minute that "Ok, I guess cereal isn't going to fill up the hubs for dinner tonight!" so I whipped up a dish of this deliciousness and we were in chinese heaven!  From the amazingly breaded chicken to the mouth watering sauce, really this dish is a must make, on a regular basis, if you ask me!

Oh and Ham-A-Rama week finally came to an end today, when the 10 pounder finally had nothing left to give :( We ended the crazy week with a lovely ham and cheese omelet for breakfast that I sadly forgot to take a picture of.  Hope you all enjoyed all the ham recipes.  Now on to the star of the show,

Sweet and Sour Chicken!

Recipe:

For the Chicken:

2-3 boneless skinless chicken breasts

1 cup Cornstarch

2 eggs (slightly beaten)

salt and pepper (to season the chicken with)

1/4 cup Oil for frying ( I used Peanut Oil )

For the Sauce:

3/4 cup Sugar

4 Tbsp. Ketchup

1/2 cup Vinegar

1 Tbsp. Soy Sauce

1 tsp. Garlic Salt

Cut the chicken breasts into bite sized pieces.  Season well with salt and pepper.  Next dip the chicken in to the cornstarch then into the egg mixture.  Place into a large skillet with the heated oil and cook the chicken till lightly browned, but not cooked through all the way. 

Combine all the ingredients for the sauce together.  Now place the chicken into a baking dish (9x13) in a single layer, and pour the sauce mixture over the top.  Bake @ *350 for 45 minutes; 

rotating the chicken every 15 minutes.  We like things extra saucy, so we just made up another batch of sauce and simmered over low-medium heat for 6-8 minutes.  Serve over rice or noodles.  

(Recipe Source: Mels Kitchen Cafe via Tasty Kitchen)

Sticky Coconut Chicken

We have been absolutely LOVING this warm weather here in Houston!  We took a nice trip down to the Kemah Boardwalk this past weekend, then decided to fire up the grill and make some delicious Sticky Coconut Chicken when we got home.  This chicken is the perfect balance of sweet and spicy that I really think the whole family will love!  I have to give The Hubs a major shout out cause he cooked this chicken to absolute perfection!  The meat was super tender and juicy!  Seriously, I highly suggest you make this chicken soon, even if its cold where you are right now, this chicken will sure heat things up!

Recipe:

3-4 Boneless Skinless Chicken Breasts

For the marinade:

1 cup Coconut Milk (Use the remainder of the coconut milk for cooking the rice in)

1 tsp. Red Pepper Flakes

3/4 tsp. of ground ginger (if your using fresh ginger than it calls for 1 Tbsp)

1 tsp. Ground Black Pepper

For the Glaze:

3/4 cup Rice Vinegar

1/2 cup sugar

3 Tbsp. Soy Sauce

1 Tsp. Red Pepper Flakes

For the Rice: 

1 1/2 cups White or Brown Rice (I just use the minute rice cause its so quick)

1 cup of the remaining coconut milk

1/2-3/4 cup water

In a large container, combine the chicken, coconut milk, ginger, pepper, and red pepper flakes and let marinade 3-4 hours or overnight.

Heat your grill to *220 and slowly grill the chicken. (It may take a little longer than usual but you will end up with the perfect tender, juicy meat.)

While the chicken is grilling, combine all the ingredients for the glaze in to a medium size saucepan and bring to a boil over medium heat. Boil for 1 minute stirring constantly, then reduce the heat to low and simmer for 10-15 minutes stirring occasionally.  

When the meat is just about done, take a basting brush and brush both sides of the meat with the glaze.  Save the remaining glaze for your coconut rice.

For the rice, in a small pot bring the liquid to a boil. Stir in Rice and boil for 1 minute.  Remove from heat and cover for 5 minutes. Fluff with a fork and serve!  Drizzle the glaze over your rice.

(Recipe Source: The Sisters Cafe)

Delicious Chicken Sandwiches & "Chicky Nuggies"

I can remember when my adorable little niece Ellie, before she could really talk except for a few words here and there, would say in the sweetest little voice, "Chicky Nuggies Mom!" It was the cutest thing I had ever heard and has stuck with me ever since, and now I myself say chicky nuggies along with my husband and little one! So there you have it, these little nuggies are some of the best I've tried; besides of course the real deal over at the Chick-fil-A (but I must say these could be their twin in taste) they taste so much like them you can't really taste the difference.

Recipe:

2 cups pickle juice

1 egg

1 cup milk

4 skinless chicken breasts

2 cups flour

2 1/2 Tbsp. Powdered Sugar

3 tsp. salt

1 tsp. pepper

1/2 tsp. garlic salt

4 cups peanut oil for frying (when i first made these I fried them in vegetable oil , all I had, and didn't like the taste at all, so I made sure to buy peanut oil and liked them way better)

Trim chicken of any fat, and place them into a container where they can marinate in the pickle juice for 3-4 hours or overnight.  Whisk together the egg and milk in one bowl.  In another bowl, combine the flour, powdered sugar, and seasonings and mix till well incorporated.  In a large pot, heat the oil to about *375. (If you don't have a thermometer, sprinkle some water over the oil when it starts spitting back at you its ready to go)  

Meanwhile while the oil is heating, take 2 of the chicken breasts (these are for the sandwiches) and slightly pound them to make them a little thinner. (This will help with the cooking process).  Next dip them one at a time into the egg/milk mixture, then dredge them into the flour mixture till well coated.  Place them into the oil and let cook till both sides are golden brown. (about 4-7 minutes) Place on a toasted bun with toppings of choice.

Next, take the remaining 2 chicken breasts and slice them into bite size pieces.  Dip into the egg mix, then dredge into the flour.  Place about 8 nuggets at a time into fryer and cook about 4-6 minutes; also till golden brown.  Serve with sauce of choice.  

(Recipe Source: Tasty Kitchen with a few slight changes made by me)

Baked Penne with Broccoli, Chicken & Smoked Cheddar

Oh me oh my this pasta is Aaa-mazing!  When I came across this recipe

over at Mels Kitchen Cafe I knew I had to make it immediately!
And just as I thought, it was absolutely Divine. A must make in my book!
This recipe most definitely will become a regular in our home. Thanks Melanie.

Recipe:

For the Bread Crumb Topping:

3/4 cup Bread Crumbs (I used store-bought but you could always make your own)

2 Tbsp. butter (melted)

For the Filling:

1 Large stalk of Broccoli (about 1-1/2 lbs)

12 oz. Penne Pasta

2 Tbsp. Olive Oil

1 medium onion (minced)

6 cloves of garlic (minced)

1 tsp. dried Thyme

1/4 cup flour

2 cups low sodium chicken broth

1 cup Heavy Cream

1 tsp. salt

1/2 tsp pepper

1 1/2 lbs. Chicken Breast (cut into bite sized pieces)

3 oz smoked Cheddar (the original recipe called for smoked Mozzarella which I couldn't find so I used cheddar and loved it)

8 oz jar oil-packed sun-dried tomatoes (drained and chopped)

Preheat the oven to *400 degrees. In a large pot, bring water (enough for the pasta) to a boil. Once the water has come to a boil place the chopped broccoli into the water and let cook for about 1-2 minutes (be careful cause the broccoli cooks fast. When it turns a bright green color it is ready) Remove with a slotted spoon and let it cool. Return the water to a boil and cook the pasta till it is al dente. (about a minute or two less than the original cook time allows). Drain the pasta and toss with 1 Tbsp. of olive oil.  Let sit in the colander while you prepare the sauce.

Using the same pot, add the remaining Tbsp of oil and return to a medium heat. Add the minced onion and cook till fragrant and begins to brown a bit. About 4-5 minutes. Next, stir in the garlic and thyme, also cooking till fragrant about 30 seconds stirring constantly.  Add in the flour, salt, and pepper and stir for about 1 minute. Slowly whisk in the broth and cream, bringing to a light boil then turn the heat down a bit (low-med) and let simmer, stirring frequently.  Add in the chicken and cook (also stirring frequently, I know lots of stirring but its so worth it!) about 6-8 minutes.  Stir in the sun-dried tomatoes and smoked cheese. Stir till well combined.


Lastly, add the cooked pasta and broccoli to the sauce and stir till well combined.  Transfer the pasta mixture to the prepared 9x13 baking dish and top off with the bread crumb mixture.  Bake until the casserole is bubbly and the bread crumbs are slightly browned (about 15-20 minutes).  Serve with this salad and some french bread for dipping.

(Recipe Source: Mel's Kitchen Cafe)

Tex-Mex Chicken Roll-Ups

I absolutely love these chicken roll-ups. They are super quick and easy to throw together and I'm SURE your whole family will just love them!  We make these quite often cause they are just one of those go to meals that you almost always have all the ingredients on hand. They are also great as leftovers for lunch the next day.

Recipe:

2-3 large Chicken Breasts (sliced into thin strips)

1 (1 oz) package fajita or taco seasoning

1 Tbsp Olive Oil

1 (10 oz) can whole kernal corn

2 cups Minute Rice

1 1/2 cups chicken broth

1 1/2 cups salsa verde

1/2 cup Cheddar Cheese (shredded)

1/4 cup fresh Cilantro chopped (optional)

Corn or Flour Tortillas (also good served with tortilla chips)

Sour Cream and Salsa for dipping

In a large skillet heat oil on medium heat. Drain Corn and add it to the oil, letting it cook for just a few minutes to carmelize a bit. Transfer to a plate to cool.

Next, take sliced chicken and mix well with the seasonings till well coated. Place into the same skillet that the corn was just in and cook till no longer pink, about 5-7 minutes.  Meanwhile, In another skillet bring the rice, broth, and salsa verde to a boil. Once boiling, reduce heat and cover, simmering for about 5 minutes. 

Lastly, place the chicken, corn, and shredded cheese back in with the rice and stir till well combined. Serve wrapped in a tortilla topped with sour cream and salsa.

(Recipe Source: Mal D.)

Honey Lime Chicken Enchiladas

(K so this picture really doesn't do these justice! They really are so saucy and delish!)

 My husband and I, well we LOVE Mexican Food!  If the Hubs had the choice between Chinese, Italian, or Mexican food for dinner he would hands down pick Mexican any night of the week! We love it! When I came across this recipe a while back over on the Sisters Cafe I knew I had to give it a try. And can I just tell you that we have eaten these for dinner so many times since, I've lost count. I've made just a few changes to the original recipe to make them my own and we've really liked them.  I think the corn tortillas give them a more authentic mexican flavor.

Recipe:
For the Chicken Marinade:
2-3 large chicken breasts (cooked and shredded)
1/3 cup Honey
1/4 cup Lime Juice
1 Tbsp. Chili Powder
1/2 tsp. Garlic Powder
1 (4oz) can diced chilis

For the Enchilada Sauce:
1 (14oz) can Green Enchilada Sauce (I prefer Las Palmos brand)
1 (7oz) can salsa verde
1 cup shredded cheese (I prefer Cheddar)
1/3 cup fresh queso fresco cheese (mexican cheese you can buy it at your local grocery store)

8-10 Corn Tortillas

Cook chicken then shred. (I usually just boil mine. It feel it shreds well that way, but you could bake it or grill it even).  Mix together all ingredients for the marinade and pour over the shredded chicken. Next take 3 or 4 tortillas and heat in microwave for about 40 seconds. (This allows them to roll easier with out breaking). Take each tortilla and sprinkle a little shredded cheese and about 1-2 Tbsp of the chicken mixture and roll them up. Mix together the enchilada sauce and the salsa verde and pour half of the sauce into a 9x13 pan. Place the enchiladas into the dish and cover with the remaining sauce. Top off with shredded cheese and Bake @ *350 for 35 minutes. Serve with South of the Border Rice.

Chicken Pot Pie

Chicken pot pie is such a wonderful meal to make when it is cold outside or if you need to take dinner to someone it's a quick and easy meal to throw together. I made mine with a homemade pie crust but if your really in a hurry, one good substitute is to just put the filling into a empty pie dish and top with one sheet of puff pastry. That has worked for our family many times and is just as yummy if you ask me.

Recipe:
For the Filling:
1/3 cup butter
1/3 cup flour
1 cup chicken broth
1 chicken bouillon cube
Salt and pepper to taste

2 chicken breast (cooked and shredded) (also if in a hurry a rotisserie chicken works great also)
1 large potato (diced)
1 large carrot (diced)
1/4 cup frozen peas

For the Pie Crust: (makes a double crust)
2 1/2 cups Flour
1 tsp. salt
3/4 cup shortening
1/4 cup butter (cubed)
4-6 Tbsp. Ice cold water

1.For the crust put the flour and salt into a large bowl. With a pastry blender, cut in the shortening and butter till dough forms small peas size balls. Now 1 Tbsp. at a time, sprinkle the ice cold water over the dough and mix with a fork till the dough starts to form one large ball. Do not over mix, dough will be clumpy but thats what you want. Now form a large ball with your hands and cut in half.  Roll out dough on a lightly floured surface. Put the first crust on the bottom of the lightly greased pie dish. Once the chicken filling is in top with remaining crust. Flute the edges together and cut off remaining dough that is hanging over the edge. Slice a few slits in the top of the crust for venting. You can lightly brush the dough with an egg wash or some melted butter.
2. Shred chicken and set aside. Dice the potato and carrot and put into a heat proof dish. Put maybe 1/3 cup water in the bottom of the dish and cover with saran wrap and microwave for 3-4 minutes. This will give the veggies a head start on cooking.
3. Melt the butter over med. heat in a large saucepan. Add in the flour, bouillon, and broth till it thickens like gravy (it will cook for just a few minutes maybe 2-3 once it will be done. Does not necessarily need to boil) Season with salt and pepper. Add in the veggies and chicken and pour into prepared pie dish. Cover the edges of the pie crust with a pie shield. If you dont have a pie shield just make one with foil. Bake @ *350 for 40-45 minutes.

(Pie Crust recipe adapted from Food Nanny and the Pot Pie recipe from my lovely Mother)