Category Archives: Chicken

Tried and True Family Favorites

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I have nothing new to share…sorry! But these are some of the meals we enjoyed during these past couple of weeks. All the pictures have links to previous posts, thanks for stopping by!

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It was my son’s 10th birthday over a week ago and he requested this cake. It really is perfect 🙂

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Fish tacos with homemade tortillas and pico de gallo. This is my second time making them and the DH can’t get enough.

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The kids love these pretzel dogs almost as much as I do! 😉

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Buffalo chicken sandwiches! I have been making these for years and they’re a big hit every time!

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Sky high buttermilk biscuits and sausage gravy are my husband’s favorite for breakfast.

Thai Chicken Lettuce Wraps

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It was one of those days…I had no clue what I felt like making for dinner, and I was unmotivated ( lazy) to go grocery shopping. I wanted something quick and easy that required only what I had on hand. Thankfully, this PW recipe met all those requirements. I thought the flavor was really good and I will make this again! Thanks for reading, enjoy 🙂

Thai Chicken Lettuce Wraps – adapted from The Pioneer Woman

*I only had one lime that gave me 2 TBSP of juice, so I used half for the marinade and half for the sauce*

  • 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
  • OPTION 1 MARINADE/SAUCE
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1 teaspoon Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil
  • Juice Of 2 Limes
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Tablespoons Brown Sugar (optional)
  • 1 teaspoon Cornstarch
  • 2 Tablespoons Honey (or Brown Sugar)
  • Peanut Or Canola Oil For Frying

For the Peanut Sauce

  • 1/2 cup Peanut Butter (crunch/chunky Is Good!)
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Honey
  • 1/2 teaspoon Hot Chili Oil
  • 1 teaspoon Crushed Red Pepper
  • Juice Of 2 Limes
  • Water, As Needed For Thinning
  • Romain lettuce leaves
  • 1 whole carrot, julienned
  • 1/2 cucumber, seeded and julienned

Directions –

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.

Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.

Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.

In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.

Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.

Peanut Sauce: To make the peanut sauce, combine all the peanut sauce ingredients, adding water until it gets to a nice drizzle-able consistency. Taste and add more of what it needs: spice, sweetness, etc. Set aside.

Lay our lettuce leaves, add chicken, carrots and cucumber then top with peanut sauce.

Brined, Roasted Chicken with Herb Butter

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Yum! This was worth the effort and my neighbors, aka The Guinea Pigs, loved it too. It is way better than your average roast chicken and perfect for company. I prepared two, four pound chickens for dinner and we all enjoyed the white meat. It was the most succulent and tender meat I have ever had – like buttah! 😉 I’m going to use the dark meat for chicken noodle soup once I make the chicken stock with the bones. If there is any meat left, then M can have it for his fave chicken salad sandwich. I will make this again for my family when I’m feeling extra generous…or I just want really amazing roast chicken. Thanks for reading, enjoy!

Brined and Roasted Chicken with Herb Butter – heavily adapted from Ad Hoc at Home via Jun-Blog

Brine:

  • 20 cups water, divided
  • 3/4 cup Kosher salt
  • 5 TBSP sugar
  • 1 bunch thyme
  • 1 sprig of rosemary
  • 6 cloves garlic, halved at equator
  • 1 lemon, halved
  • 5 bay leaves
  • 2 TBSP peppercorns
  • 2 whole chickens

Herb Butter:

  • 2 sticks unsalted butter, at room temperature (freeze the leftover herb butter)
  • 1 TBSP fresh, chopped rosemary
  • 1 TBSP fresh, chopped thyme
  • Kosher salt and fresh cracked pepper

*special equipment –

brining bag, or a two gallon Ziploc bag, kitchen string, probe thermometer, roasting pan or half sheet pan

Directions –

Add all the brine ingredients and half the water to a large pot. Bring to boil, and stir to dissolve salt, then remove from heat and chill completely. Once brine is cold, add the remaining water and chicken then refrigerate for 12 hours or overnight.

Meanwhile, prepare the herb butter – in a small bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.

Preheat oven to 400 degrees. Next, remove the chicken from the brine, rinse and pat dry. If you have time, let chickens dry uncovered in the refrigerator for a few hours. Truss chickens and coat generously with the herb butter, (I only used a few tablespoons per chicken). Add salt and pepper to taste and place in roasting pan, insert probe thermometer into the thickest part of one of the breasts. Roast the chicken until the thermometer reads 160-165 degrees, (about 70-75 minutes with my convection roast setting).

Once the desired temperature is reached, loosely cover with foil and let rest for 15-20 minutes. Carve, serve and enjoy!

Lettuce Wraps

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My family loved these – well, the DH liked the flavor but there are a few ingredients in these that he could do without. When I decided to make these, I knew that was a possibility so I cut back on those foods: water chesnuts and red bell pepper. I wanted a higher meat to extras ratio anyway so it worked out really well. I will make these again, but on those nights when M isn’t around for dinner 😉 Thanks for reading, enjoy!

Chicken or Pork Lettuce Wraps – adapted form Serious Eats

6 cloves garlic, chopped
1 cup hoisin sauce (about a 10-ounce container)
4 tablespoons oil, divided
1 medium yellow onion, finely chopped
1 tablespoon finely chopped ginger
1 pound ground chicken or pork
1 red pepper, finely diced
1 carrot, peeled and finely diced
1 medium red potato, finely diced
1 8-ounce can sliced water chesnuts, chopped
Black pepper, sea salt and chili flakes to taste
Romaine lettuce leaves, or Bibb lettuce

Directions –

In a small saucepan or skillet, combine half the garlic and the hoisin sauce. Over medium heat, reduce the sauce until thickened and beginning to turn syrupy, 2-5 minutes depending on the pot used.

In the meantime, in a large (12-inch) skillet, heat half the oil over medium-high heat until shimmering. Add the onion, ginger, and remaining garlic and sautĂŠ, stirring occasionally, until golden and soft. Add pork and break up with a wooden spoon. Cook, stirring occasionally, until all the moisture has evaporated and the pork is cooked through and tender.

In a second skillet, heat the remaining oil over medium-high heat until shimmering and add the carrot and potato. Cook until almost tender, then add pepper and water chestnuts and cook for a few minutes longer. Add this mixture to the pork along with the reduced hoisin sauce. Stir well to coat the pork and season to taste with salt and pepper.

Set out the pork and serve with lettuce leaves.

Pretzel-Crusted Chicken Nuggets

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These are crunchy, savory and kid friendly. Sorry, not much more to say because I made this a month ago! 😉 Thanks for reading, enjoy!

Pretzel-Crusted Chicken Nuggets- adapted from Gimme Some Oven

  • 1 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 2 eggs, whisked (or you can substitute 3 egg whites)
  • 2 cups finely crushed pretzels (I used a full bag of Pretzel Crisps)
  • 3 boneless, skinless chicken breasts, cut into bite-sized (about 1-inch) pieces

Directions –

Preheat oven to 400 degrees. Cover a baking sheet (or you may need two) with aluminum foil.

Whisk together flour, salt and pepper in a bowl. In a separate bowl, add the two whisked eggs. Then in a third bowl, add the crushed pretzels. This will be your assembly line for the nuggets.

Take a piece of chicken and dip it in the flour mixture until it is evenly covered. Then dip it in the eggs, and then in the crushed pretzels, then place on the prepared baking sheet. Repeat with remaining chicken.

Bake nuggets for about 20 minutes, or until the chicken is fully cooked. (Cooking time can depend on the size of your nuggets). Serve with your favorite dipping sauce.

Chicken Cordon Bleu

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I have been slackin’! I made this over a month ago and I am just getting around to sharing it with you. Even though it’s been awhile, I do remember that everyone enjoyed this. My husband was pleasantly surprised at how good it was 🙂 I used Applegate Farms ham for this instead of the prosciutto, and baby Swiss instead of Gruyere – other than that, I followed the recipe exactly. I recommend these roasted green beans and this creamy garlic pasta to serve along side this dish. Thanks for reading, enjoy!

Chicken Cordon Bleu – adapted from Food Network

  • 4 chicken skinless and boneless
  • 4 thin slices prosciutto di Parma
  • 1/2 pound Gruyere, grated
  • 1/4 cup all purpose flour
  • Kosher salt and freshly ground black pepper
  • 1 cup panko bread crumbs
  • 4 sprigs fresh thyme, leaves only
  • 1 clove garlic, peeled and finely minced
  • 2 tablespoons unsalted butter, melted
  • 2 eggs
  • extra virgin olive oil

Directions –

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Chicken Salad Sandwich

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Quick Post: This is really good – so good that I ate it twice this week. I had leftover roast chicken, and what better way to use it than for chicken salad? This is a combination of a few different recipes that inspired me. I love the crisp bite of the celery, the sweetness of the apple, the toasty walnuts…all of these ingredients work together to make one of my favorite sandwiches. Thanks for reading, enjoy!

Chicken Salad Sandwich –

  • 1/2 – 1 cup cooked chicken, shredded or chopped fine
  • 1 celery rib, small dice
  • 1 small apple, small dice (I used a Granny Smith)
  • 1/4 cup walnuts, toasted and chopped
  • 2-3 TBSP mayonnaise
  • 2-3 TBSP plain Greek yogurt
  • 1/8 – 1/4 tsp of curry powder
  • cayenne, paprika, pepper, salt – to taste

Directions –

Mix all ingredients together in a small bowl, serve immediately or place in the fridge until ready to serve. Serve in a wrap, on a sandwich or over a bed of lettuce.

Chicken Fingers with Apricot Sauce

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Quick Post: These are really so good and the sweet and salty sauce takes them over the top! They’re on the menu for tonight and I searched my blog to get the recipe again and discovered that it was never posted! I can’t believe I forgot to post this recipe three months ago when I first made it…better late than never! 😉

Chicken Fingers with Apricot Sauce – adapted from Folkmann.ca
For the chicken:
  • 4 boneless, skinless chicken breasts
  • 2 cups panko
  • 2 teaspoons finely grated lemon zest
  • kosher salt and pepper to taste
  • 2 large eggs, lightly beaten with a splash of water
  • 1 cup of cornstarch
  • Oil for frying  (*I use a combination of peanut oil and canola oil*)
  • 1 lemon cut into wedges

For the sauce:

  • ⅔ cup apricot preserves
  • 2 tablespoons soy sauce
  • 2 teaspoons ketchup
  • Freshly squeezed juice from half a lemon
Directions – 

1. Set a rack on a baking sheet, put it in the oven, and preheat to 200F. Cut each chicken breast into 4 thick even pieces. To set up your dredging station: Put corn starch in one baking dish, and the eggs in another dish next to it. Finally, toss the panko, lemon zest in another dish.

2. Heat about 1/4 – 1/2 inch of oil in a large heavy skillet over a medium-high heat. Season the chicken all over with salt and pepper to taste, and then coat lightly in the cornstarch. Next, dip in eggs and then press into the panko mixture to coat evenly. Shake off any excess and place on a plate while you finish the other pieces. Carefully place the chicken in the hot oil, taking care not to crowd the pan. Adjust the heat as necessary to maintain a constant sizzle. Fry the chicken a few pieces at a time, turning once until evenly brown. About 5 minutes total. Keep cooked fingers in the oven on the rack. Repeat with the rest of the chicken breasts. Serve with lemon and dipping sauce.

Apricot sauce –
Combine the preserves, soy sauce and ketchup in a small saucepan. Heat the mixture until the preserves have melted. Stir in the lemon juice and cool before serving.

Chicken Gyros

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Well, I know my husband liked it because he ate three! Needless to say, there are no leftovers…boo! But I’m glad he liked them 🙂 Thanks for reading, enjoy!

Chicken Gyros – adapted from The Girl Who Ate Everything

Tzatziki sauce:

  • 1 cup plain Greek yogurt
  • 1 regular cucumber, peeled and seeded
  • 1 teaspoon minced garlic
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon dried parsley
  • 1 teaspoon white wine vinegar
  • Salt and pepper
  • Squeeze of fresh lemon juice, and zest
  • Extra virgin olive oil

For the chicken:

  • 2 teaspoons minced garlic
  • Juice of 1 lemon (2-3 Tablespoons)
  • 2 teaspoons red wine vinegar
  • 2 Tablespoons extra virgin olive oil
  • 2 heaping Tablespoons plain Greek yogurt
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried dill
  • Salt and pepper
  • 1 1/4 lbs. boneless, skinless chicken breasts

To assemble:

  • Pita bread (I made these again)
  • Fresh tomatoes, seeded and diced

Directions –

Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Grilled Chicken and Pear Salad

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Strange combination for this family, but I decided to try it. Grilled fruit is always a good idea, and I’m hoping these pears don’t disappoint! I recently started ordering produce from a local co-op and it’s been a great motivator to try new recipes. I never buy pears, and honestly wasn’t a huge fan – chalk it up to never eating them as a kid. I’m also hoping that the simplicity of the rest of the dish doesn’t equal lack of flavor…we will soon see.

Verdict: All the components of this salad work together really well. They were all leery of the pear, but tried it anyway. I’m pleased with how it turned out, and most of my family (minus the pickiest eater), enjoyed this. Up next, the cheddar biscuits we ate with this salad! 🙂 Thanks for reading, enjoy!

Grilled Chicken and Pear Salad – adapted from Plan to Eat

  • 1 pound chicken breasts, boneless/skinless
  • olive oil
  • kosher salt
  • pepper
  • onion powder
  • garlic powder
  • 2 pears, cored and sliced
  • 6 cups mixed greens with baby spinach
  • Goat cheese, optional

Vinaigrette

  • 2 tablespoons rice wine vinegar
  • ½ teaspoon Dijon mustard
  • Âź teaspoon honey
  • Âź cup grape seed or olive oil
  • Âź teaspoon kosher salt
  • 1/8 teaspoon pepper

Directions –

1. Prepare the vinaigrette and place in the refrigerator for at least 30 minutes.

2. Butterfly each chicken breast or pound to an even thickness. Sprinkle with salt, pepper, onion powder, and garlic powder.

3. Grill chicken and pears until chicken juices run clear and pears and soft, warm, and slightly charred.

4. Remove chicken and pears from grill and slice chicken into strips.

5. Plate greens, top with chicken and pears, sprinkle with goat cheese, and drizzle with vinaigrette