Three Cheese Chicken Parmesan is one of our favorite winter dinners. I start this chicken dinner by making a marinara sauce, flavored with onion, garlic, and cubanelle peppers. Then, I bread and fry boneless chicken breasts until they’re golden brown and crispy. Next, I top …
Chicken Schnitzel Chopped Salad is one of our favorite fall dinners. I start this chicken dinner by frying crispy chicken schnitzels and chopping them into bite sized pieces. Next, I make a Fig Balsamic Vinaigrette and chop up apples and red onion. Finally, I add …
Pumpkin Gouda Chicken Quesadillas are one of our favorite fall appetizers. I start these quesadillas by seasoning and roasting some boneless, skinless chicken breasts. Then, I quickly fry up some colorful bell peppers and onions and make the tomato salsa. Finally, I sandwiched this all together in tortillas with lots of pumpkin spice gouda cheese and griddled them until they were golden brown. We like these quesadillas for several reasons. First of all, I like that I can make these quesadillas in less than one hour. Secondly, I like that I can prepare the components of these quesadillas ahead of time. I like to roast the chicken, fry the peppers and make the salsa early in the day. Then, I can finish making the quesadillas in just fifteen minutes. And, lastly, we all love the sweet peppers, spiced chicken, and warm gouda cheese in these quesadillas.
The Equipment I Used
A Food Processor- I used this to chop up my braising vegetables. If you don’t have a food processor, just chop them finely by hand.
A Cast Iron Skillet- I like to fry my quesadillas in a cast iron skillet. But you can use any skillet.
The Ingredients Needed for Pumpkin Gouda Chicken Quesadillas
Chicken- I always use Bell and Evans chicken because I find it to be the most tender.
Cheese-I used Beemaster Pumpkin Spice Gouda Cheese. But you could also use regular gouda cheese.
Tortillas- Use flour tortillas.
Tomatoes- I used plum tomatoes for the salsa.
Jalapenos- Be sure to remove the seeds and membranes before chopping them.
How I Made my Quesadillas
First, I roasted the chicken. Cook the chicken until it’s no longer pink in the middle.
Then, while the chicken bakes, I make the salsa and fry the peppers and onions.
Finally, I stuff the tortillas and fry them up. And I serve them with the salsa and sour cream.
If you like sweet peppers and melted cheese, you need to try these Pumpkin Gouda Chicken Quesadillas.
Pumpkin Gouda Chicken Quesadillas
Pumpkin Gouda Chicken Quesadillas
Quesadillas stuffed with roasted chicken, peppers, onions and pumpkin spice gouda cheese. They're topped with a Fresh Tomato Salsa.
Begin by preparing the Roasted Chicken: Preheat the oven to 450 degrees. Place the chicken in a small baking dish. Top with two tablespoons of the butter, two tablespoons of the oil, garlic, paprika, salt and pepper. Bake for twenty minutes or until they are no longer pink in the middle. Cut in half inch pieces.
While the chicken roasts make the Tomato Salsa: Simply stir together all the ingredients together in a bowl.
Also, cook the peppers, onions, and garlic: Heat the oil on medium heat in a large skillet. Add the vegetables and cook until they're crisp tender, for about seven minutes.
Lay out your four tortillas. Place some shredded chicken, vegetables and cheese on half of each tortilla. Fold the tortillas in half, and cook on medium heat, on a grill pan, or in a cast iron skillet. Use some of the rest of the butter to cook each quesadilla. Just cook them long enough to melt the cheese. Serve with the salsa and sour cream.
Roasted Pumpkin Chicken Alfredo is one of our favorite fall dinners. I start this chicken spaghetti dish by roasting chicken breasts and pumpkin. Then, I make a rich Alfredo sauce and boil spaghetti and toss in the chicken and pumpkin. We like this Alfredo dish …
Hoisin Chicken and Vegetable Bowls are one of our favorite Chinese-inspired dishes. I start this dish by briefly deep-frying boneless chicken breasts. Then, I stir fry the chicken with hoisin sauce, peanuts, mirin, soy sauce, sugar, and rice vinegar. Finally, I serve the chicken over …
Bourbon Chicken Vegetable Bowls are one of our favorite Chinese-inspired dinners. I start these bowls by deep frying chicken for just about a minute. Then, I stir fry the chicken with bourbon, soy sauces, and brown sugar. Finally, I serve the bourbon chicken on top of rice, along with pickled cucumbers and radishes, and stir-fried carrots. We like this bowl for several reasons. First of all, I like that I can make this whole dish in less than one hour. Secondly, I like that this bowl is a complete meal. I don’t need to make a single side dish to serve with this. And, lastly, we all love the tender bourbon chicken, the tangy vegetables, and the fluffy rice.
The Equipment I Used
A Deep-Frying Thermometer- I always use this when I deep fry.
A Dutch Oven- I like to deep-fry in an enameled cast iron Dutch oven, but you can use any four quart or larger pot.
A Colander- You’ll need this to drain the oil from the chicken.
A Skillet- Use this to stir fry the chicken.
The Ingredients Needed for Bourbon Chicken Vegetable Bowls
Chicken- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken thighs, because I find them the most tender.
Ginger- Use fresh ginger. This can be stored in the freezer.
Dark Soy Sauce- You can find this in a market with a good Asian foods section.
Chicken Stock- I always use my homemade chicken stock, but I think canned chicken stock would be just fine here.
How I Made my Bourbon Chicken
First, I deep fry the chicken just until it turns white. It’s important to use the deep fry thermometer for this.
Next, I stir fry the chicken with bourbon and soy sauce.
Finally, I serve the chicken on top of rice, along with the veggies.
If you like sweet, tender chicken, you need to try these delicious Bourbon Chicken Vegetable Bowls.
Bourbon Chicken and Vegetable Bowls
Bourbon Chicken and Vegetable Bowls
Tender fried chicken breast strips enveloped in a sweet bourbon sauce. Served with rice, crisp radishes and cucumbers and stir-fried carrots.
1lb.boneless, skinless chicken thighs, sliced in half inch strips
For the Stir Fry:
2tbsp.vegetable oil (reserved from the deep-frying )
3dried chilis or ¼ tsp. crushed red pepper flakes
1tbsp.sliced ginger
1sliced scallion
¼cup packed brown sugar
2tbsp.bourbon
2tbsp. soy sauce
1tbsp.dark soy
1tbsp.minced garlic
¼cupchicken stock
2tsp.cornstarch mixed with 4 tsp. water
1tsp.sesame oil
For the Carrots:
1tsp.olive oil
2cupsthinly sliced carrots
1tsp. eachsoy sauce and sugar
For the Radishes and Cucumbers:
1cupthinly sliced radishes
1cupcucumbers, sliced
¼tsp.kosher salt
1tbsp.rice wine vinegar
1tsp.sugar
For the Garnishes:
¼cupsliced scallions
Instructions
Begin by making the rice: In a three quart saucepan, bring the water to a boil. Add the rice and salt and cover and simmer it for 16 minutes. Remove it from the stove and let it sit covered for 10 minutes or until the chicken is done.
Also, prepare the cucumbers and radishes: Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice wine vinegar and one teaspoon of sugar to each vegetable.
Also, cook the carrots: In a skillet, heat the oil and cook the carrots with the soy sauce and sugar, on medium heat, for a few minutes, just until they're crisp tender. Cover to keep them warm.
Also, make the Bourbon Chicken: Heat a Dutch Oven or large pot with an inch and a half of the vegetable oil. Heat the oil to 300 degrees. In four batches, fry the chicken just until it turns white. Drain each batch in a colander set over a bowl. In a large skillet, on medium heat, heat two tablespoons of oil from frying the chicken. Add the ginger, scallion, and brown sugar and stir until everything is combined. Add all the chicken to the pan, along with the bourbon, dark soy sauce, soy sauce, and garlic. Cook for thirty seconds. Add the chicken stock and bring it to a boil. Cook until thick and syrupy for about five minutes. Stir in the cornstarch mixed with water and the sesame oil.
To serve: Put some rice in four bowls. Top the rice with some chicken and sauce. Also, add the cucumbers, carrots, and radishes. Sprinkle the bowls with the scallions.
Creole Chicken Cobb Salad is one of our favorite main course salads. I start this salad by roasting chicken breasts coated in Creole seasoning. Then, I lay the sliced chicken on top of Spring greens along with blue cheese, avocado, cherry tomatoes, hard-boiled egg slices, …
Buffalo and Ranch Chicken Pizza is one of our favorite fall dinners. I start this dinner by making homemade pizza dough. Then, I top the dough with Buffalo sauce and chicken, fresh mozzarella cheese, and cheddar cheese and bake the pizza. Finally, I top the …
Chicken Schnitzel and Apple Salad is one of our favorite fall dinners. I start this salad by frying crispy chicken schnitzels and making some sweet, candied pecans. Then, I slice the chicken and toss it with apples, Spring greens, apple chips, blue cheese, and red onions. We like this salad for several reasons. First of all, I like that this is a complete meal, although I might serve it with some bread. Secondly, I like that this salad can be made ahead of time. And, lastly, we all love the crispy chicken schnitzel, sweet vinaigrette, and the crunchy apples.
The Equipment I Used
A Cast Iron Skillet- I like to fry my schnitzels in a cast iron skillet, but you can use any large frying pan.
A Salad Spinner- Use this to dry your salad greens. If the greens are wet the dressing won’t cling to the leaves.
The Ingredients Needed for Chicken Schnitzel and Apple Salad
Chicken- You’ll need to use boneless, skinless chicken breasts for this recipe. I always use Bell and Evans brand chicken because I find it to be the most tender.
Breadcrumbs- Use plain breadcrumbs, not Italian seasoned breadcrumbs. I like the 4C brand breadcrumbs.
Pecans- I always use Diamond pecans, because I always find pieces of shell in other nuts brands.
Oil- Use vegetable, canola, or peanut oil to fry the chicken.
How I Made my Salad
First, I fried the chicken. Take care to watch the chicken to make sure it doesn’t burn.
Next, I made the candied pecans. These, too, need to be watched closely.
Then, I made the maple vinaigrette. I like to shake up my dressing ingredients in a small jar.
Finally, I tossed the chicken, pecans, and vinaigrette with the rest of the salad ingredients.
If you like fried chicken, you need to try this delicious Chicken Schnitzel and Apple Salad.
Chicken Schnitzel and Apple Salad
Chicken Schnitzel and Apple Salad
Spring Greens topped with fried chicken schnitzels, fresh apples, candied pecans, and blue cheese, all tossed with a maple vinaigrette.
Frist, make the chicken schnitzels. Prepare a dredging station: In the first bowl, place the flour, salt, and pepper. In the second bowl, beat the eggs. In the third bowl, mix the breadcrumbs and spices.
Heat a cast iron skillet on high heat, with a quarter inch of oil. Dredge each piece of chicken with first the flour, then the eggs, and finally the crumbs. The oil is hot when a small piece of chicken sizzles immediately when placed in the oil. Fry the chicken until it's golden on each side, and cooked through. Drain the chicken on a wire rack over a baking sheet. Cut it into small pieces. Chill until you're ready to serve the salad.
Make the candied pecans: Heat a medium skillet on medium heat and melt the butter and brown sugar together. Add the pecans and stir them until the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
Prepare the dressing: In a small glass jar, combine the olive oil, vinegar, maple syrup, and mustard.
In a large bowl, toss together the lettuce and dressing. Then add the rest of the ingredients and serve.
Sesame Chicken and Vegetable Bowls are one of our favorite Chinese-inspired dishes. I start this recipe by deep-frying chicken breast chunks until they’re ultra-crispy. Next, I make a sweet caramel sauce and drizzle it on to the chicken. Then, I serve the chicken on top …