Tag: chicken

Chicken, Main Dishes, Recipes

Pineapple-Apricot Teriyaki Chicken

Sarah

I used to turn my nose up at dark meat. Chicken, turkey, whatever. I’ll stick with white meat. At Thanksgiving, I’m all about the side dishes anyway. But then I got married. To a meat lover. I quickly realized that the large package of chicken that would have lasted single me all month now lasts a much shorter time. Then I also realized how expensive buying boneless skinless chicken breasts exclusively is. So I decided to be brave, be bold… and embrace the dark meat! Guess what–it isn’t that bad. It’s less expensive and *gasp* actually pretty good. Especially when you pair it with fruity, tangy sauces and marinades, like this Pineapple-Apricot Teriyaki sauce that I adapted from Beth at Budget Bytes.

This pineapple-apricot teriyaki sauce is definitely sweeter and fruitier than your average teryaki sauce… not authentic by any means. But we loved it paired with the hearty, complex flavor of dark meat chicken thighs. [I do try to buy boneless skinless because it’s just easier.] A perfect early-spring dinner, if I do say so myself.

And word to the wise… if you enjoy eating sauces by the spoonful… make a double batch of this sauce. Trust me. No chicken necessary. 🙂

Pineapple-Apricot Teriyaki Chicken [from Budget Bytes]
click to print

Ingredients:

  • 1/2 cup apricot preserves
  • 1/4 cup crushed pineapple, undrained
  • 1 clove garlic, minced
  • 1 tablespoon soy sauce
  • 1/2 teaspoon rice vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cornstarch
  • 1 pound boneless, skinless chicken thighs

Directions:

Preheat oven to 375 degrees. Line a baking sheet with foil and spray with cooking spray. Place chicken thighs on baking sheet.

In a small bowl, whisk together apricot preserves, pineapple, garlic, soy sauce, rice vinegar, ginger, and cornstarch. Reserve about 1/3 cup sauce in a separate bowl. Brush half of the rest of the sauce over the chicken thighs.

Place in oven and bake for 10 minutes. Remove from oven and brush on the second half of the sauce [not the 1/3 cup reserved]. Place back in the oven and bake for another 10-15 minutes, or until golden brown and cooked through. Serve over spinach and rice or Israeli couscous, being sure to spoon the reserved sauce over each piece.

Time: 35 minutes [5 minutes active].

Yield: 4 servings.

shared at Life as Mom

Chicken, Main Dishes, Recipes

Crock Pot Honey Sesame Chicken

Sarah

So, almost immediately after pinning this awesome looking recipe for Slow Cooker Honey Sesame Chicken, Tina commented on my pin with her rave reviews. I knew it looked good, but hearing how fabulous it was made it even more appealing. But what about this recipe made it so wonderful, when I hadn’t even tasted it?

Was it the combination of garlic and ginger? Honey and soy sauce? Toasted sesame oil and crushed red pepper flakes? Or [gasp] even the ketchup and canola oil and onion?

I’m not sure. Does it even really matter, though? I’m not sure it does.

Simple ingredients come together to make something fantastic in this Crock Pot Honey Sesame Chicken. And the best part is that it only takes four hours to cook in the crock pot. [Side note: I despise calling a crock pot a “slow cooker.” It sounds so… ugh… to me. Hence the name change.]

Ben loves anything Asian-inspired, so you can be sure that this was a huge hit in our house. The flavors are just the right amount of sweetness and kick, but feel free to add more spice if that’s your thing. This is a must make, so if you’ve been thinking about it… go for it! Enjoy!

Crock Pot Honey Sesame Chicken [adapted from Six Sisters’ Stuff and Foodie with Family]
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Ingredients:

  • 2 pounds boneless skinless chicken thighs
  • black pepper
  • 3/4 cup honey
  • 1/2 cup soy sauce
  • 1/2 cup onion, minced
  • 1/4 cup plus 2 tablespoons ketchup
  • 1 tablespoon canola oil
  • 1 tablespoon toasted sesame oil
  • 1 1/2 teaspoons ground ginger
  • 4 cloves garlic, minced
  • 3/4 teaspoon crushed red pepper flakes
  • 4 teaspoons cornstarch
  • 1/4 cup of water
  • hot cooked rice, for serving
  • steamed broccoli, for serving
  • sesame seeds, for serving

Directions:

Season chicken thighs with black pepper and lay in bottom of crock pot.

In a medium bowl, whisk together honey, soy sauce, onion, ketchup, canola oil, sesame oil, ginger, garlic, and red pepper flakes. Pour mixture over chicken thighs and flip chicken to coat. Cook on low for 4 hours, then remove chicken to a plate.

In a second bowl, combine cornstarch with water until dissolved. Then pour into liquid in crock pot, return chicken, cover, and cook for 15 minutes or until thick.

Break up chicken with two forks, then serve over hot cooked rice with steamed broccoli. Sprinkle with sesame seeds, then enjoy.

Main Dishes, Recipes, Soups

Spicy Sausage, Chicken, and Bean Stew

Sarah

Sometimes Ben has gets to eat tofu. [Dinner tonight!! Yum.] I am very fortunate that he is such a willing eater. Ben will try just about anything once. But of course, being the good wife that I am, I don’t want to take [too much] advantage of his easygoing nature. And in order to reward him, sometimes I make man meals. You know what I’m talking about… the kind of dinners most ladies would never request but will eat once in awhile to make a special someone happy. Those sort of meals. Mhmmm. Not exactly a special Valentine’s dinner, but definitely a “love your guy” kind of dinner.

One of the latest in our world is this hearty, meaty, thick stew. Spicy Sausage, Chicken, and Bean Stew has tons of meatyness thanks to hot Italian sausage and flavorful chicken thighs [use boneless, skinless chicken thighs to make it easier and to cut down on the fat], but still plenty of healthy stuff like celery, carrots, tomatoes, and potatoes to make me happy, as well as a plethora of herbs to add depth of flavor. Though I made this dish with Ben in mind, I was surprised at how much I enjoyed it too. Don’t worry about the spicy factor either–this is one dish that did not “spice me out!” If you want a spicier stew, I would up the cayenne pepper or add a little hot sauce. This stew makes a ton so be prepared for a few days of leftovers. It also freezes well!

Spicy Sausage, Chicken, and Bean Stew [adapted from Rachael Ray’s just in time!]
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Ingredients:

  • 12 ounces ground hot Italian sausage
  • 1 pound boneless skinless chicken thighs, cut into chunks
  • freshly ground black pepper
  • 4 celery ribs, diced
  • 3 medium white potatoes, peeled and chopped into 1-2 inch pieces
  • 2 medium carrots, scrubbed and shredded
  • 1/2 large red onion, diced
  • 1 bay leaf
  • 1 cup dry white wine
  • 15 ounces chicken broth
  • 28 ounces crushed tomatoes
  • 15 ounces cannellini beans, rinsed and drained
  • 1 teaspoon dried thyme
  • 1 teaspoon dried sage
  • 1 teaspoon dried parsley
  • pinch cayenne pepper

Directions:

Heat a large stockpot over medium heat, add Italian sausage and begin to cook, crumbling into large pieces. When fat starts to render, after about 2 minutes, add chicken and stir to incorporate. Season to taste with black pepper. Cook the chicken on each side for about 2-3 minutes until it starts to brown. When chicken is fully cooked, add celery, potatoes, carrots, onion and bay leaf. Cook for another 7-8 minutes to soften the veggies. Then pour in the wine and stir to deglaze the pan. Lastly, stir in broth, tomatoes, beans, thyme, sage, parsley, and cayenne pepper. Cover and bring to a boil, then cook for 10-15 minutes, remove bay leaf and serve.

Time: 40 minutes.

Yield: 8 servings.

Main Dishes, Pasta, Recipes

SRC: Mexican Chicken Alfredo

Sarah

Good news! The Secret Recipe Club is back! We took a break in January, but are now back in action. If you’ve missed my other SRC posts, the premise is this: you’re assigned a different member’s blog every month. You visit their blog, choose any recipe you want, then make it and share it on your blog. It’s a fun way to find new blogs and be stretched to try new recipes, cooking styles, etc. Then, everyone posts about their assigned blog on the same day. It’s so fun–if you have a blog, definitely check it out and consider joining.

This month I was assigned Raina’s blog, Connor’s Cooking. Raina is a busy mom of four, but she still manages to find time to blog multiple times per week about the recipes her family loves. So impressive! Her kids seem like very adventurous eaters–I don’t know many kids who would eat Stuffed Pepper Soup or Cajun Shrimp Skewers. Everything on her blog sounded amazingly delicious and not all stereotypical kid food [though some kid food is excellent!]. After perusing her blog, I could hardly decide what to make–everything sounded so good. So, I left the choice up to Ben and he decided on Mexican Chicken Alfredo.

My kind of comfort food. Spicy chicken and an easy, creamy alfredo sauce tossed with tender noodles, salsa, and corn. What’s not to love? Plus, it was easy to mix everything up in a big skillet on the stove and pour into a casserole dish for baking. #sogoodBest decision ever. Yes!

Think spicy chicken in a creamy Alfredo sauce tossed with tender noodles, salsa, and corn. What’s not to love? Plus, it was easy to mix everything up in a big skillet on the stove and pour into a casserole dish for baking. My kinda comfort food, for sure. 🙂 I didn’t make a lot of changes to the original recipe, but did use homemade taco seasoning and homemade Alfredo sauce, both of which I highly recommend if you have time. If not–no worries. It was the weekend, and I was feeling ambitious. But don’t be afraid–the ambition part is more time-related than anything. The Alfredo sauce isn’t something to be intimidated about–it’s really quite simple, and lends itself well to Raina’s Mexican Chicken Alfredo miracle. This recipe is definitely a keeper! Thanks, Raina!

My kind of comfort food. Spicy chicken and an easy, creamy alfredo sauce tossed with tender noodles, salsa, and corn. What’s not to love? Plus, it was easy to mix everything up in a big skillet on the stove and pour into a casserole dish for baking. #sogood

Mexican Chicken Alfredo

  • Servings: 10-12
  • Print

from Connor’s Cooking, Alfredo sauce from Mel’s Kitchen Cafe

Ingredients:

  • 16 ounces spiral pasta [I used rotini]
  • 4 tablespoons butter
  • 6 cloves garlic, minced
  • 8 ounces cream cheese [regular or low-fat], softened and cut into 12 pieces
  • 2 1/4 cups skim milk, divided
  • 2 cups parmesan cheese, divided
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 1 tablespoon canola oil
  • 1 pound boneless, skinless chicken breast, cut into 1 inch cubes [original called for 2 pounds, but 1 was enough–2 wouldn’t have fit in the pan]
  • 1 medium onion, chopped
  • 4 tablespoons taco seasoning, divided [I made my own from Mel’s Kitchen Cafe]
  • 1 cup medium salsa
  • 1 cup frozen corn

Directions:

Begin by bringing a large pot of salted water to boil and preheating the oven to 350 degrees. Next, begin on Alfredo sauce.

Melt butter in a medium pot over medium heat. Add garlic and cook, stirring constantly, for about 2 minutes. Add cream cheese piece by piece, stirring until smooth between additions. Mixture may appear curdled, but keep stirring. After about 3 minutes, you’ll be rewarded with a smooth paste. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for an additional 2-3 minutes to thicken, then cover and remove from heat.

By now, the pasta water should be boiling, so add pasta and cook according to package directions. While the pasta is cooking, begin on the chicken.

Heat oil in large skillet over medium heat. Add chicken, onion, remaining 1/4 teaspoon pepper, and 2 tablespoons taco seasoning to the pan, stir, and cook until chicken is no longer pink. Then, pour in Alfredo sauce [if it’s homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.

Drain pasta and fold into chicken mixture. Bake for 25-30 minutes or until bubbly. I baked mine uncovered but just noticed the original said to cover it. Works either way! Serve and enjoy. 🙂

 

Notes: If not using homemade Alfredo sauce, substitute 30-32 ounces prepared Alfredo sauce. Original recipe also suggests dividing meal in half; baking one now and freezing one portion in a 8×8 inch pan for up to 3 months. To use frozen casserole: thaw in fridge overnight, then remove to counter top for 30 minutes prior to baking. Cover and bake at 350 for 50-60 minutes.

Click on over to check out other posts from today’s reveal of the SRC. Have a great day!

Main Dishes, Recipes, Sandwiches and Wraps

Hunter Fieri’s Chicken Salad

Sarah

Oh my word. I’m not sure where to even begin. But let’s just say that my packed lunch repertoire has significantly improved. Like, it’s way off the charts now. It’s a revolution.

For serious.

I’m not one to go ga-ga over celebrity chefs [or their offspring], but let’s just say that while I initially thought it was cool that Guy Fieri’s teenage son, Hunter, contributed a recipe to Food Network Magazine, after I made it and tasted it, I was super impressed. This wasn’t just a fringe benefit of having a famous father [though certainly that was the reason Hunter’s recipe was published in a m a g a z i n e!!!]… this kid can cook! And create. Whoa.

Chicken salad has always been something I like but never think to make. I’m not really sure why, because it’s so filling, and when made right–can be awfully healthy. Perfect for a quick weekday lunch. This version has all the makings for a good chicken salad: it’s creamy, crunchy, and flavorful, giving you exactly what you want without weighing you down. A tiny bit of mayonnaise mixed with dijon mustard provides creaminess without excess; celery, carrots, and red onions give some crunch without tons of nuts and grapes that usually end up slightly soggy; and herbs and spices add flavor without compromising the nutrition.

We loved the versatility of this chicken salad. It can be served on a bun or as a wrap, or even on lettuce or crackers. We made it on Sunday night and each enjoyed two servings throughout the week for lunch–enough to be savored, but not too much that we got tired of it. I did cut the recipe in half, so feel free to increase the quantities to suit your needs. By the time I finished my last lunch of it, I was kinda wishing I had done that myself. And that never happens. So be forewarned… this stuff is fantastic!

Hunter Fieri’s Chicken Salad [from Food Network Magazine]
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Ingredients:

  • 1 cup shredded chicken [from a rotisserie or oven roasted chicken]
  • 1/4 cup minced celery
  • 1/4 cup shredded carrot
  • 1/4 cup minced red onion
  • 2-4 tablespoons mayonnaise
  • 1 tablespoon whole grain dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon garlic powder
  • dash paprika
  • freshly ground black pepper
  • rolls or tortillas, for serving
  • lettuce, for serving
  • tomato slices, for serving

Directions:

In a medium size bowl, mix together chicken, celery, carrots, and onion. Add 2 tablespoons mayonnaise and 1 tablespoon mustard. Stir, then add up to 2 more tablespoons mayonnaise if needed. Add celery salt, garlic powder, and paprika, mixing well to incorporate. Add black pepper to taste, then serve on a roll or in a tortilla, garnished with lettuce and tomato.

Time: 10 minutes.

Yield: 3-4 sandwiches or wraps.