Tag: chicken

Cherry and Pomegranate Chicken Salad
June 23, 2022

Cherry and Pomegranate Chicken Salad

Cherry and Pomegranate Chicken Salad is one of our favorite summer salads. I start this salad by roasting tender boneless chicken breasts. While the chicken bakes, I toss together crisp spring greens, carrot ribbons, halved cherries, sliced avocado, and pomegranate seeds. I also make a …

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by Sharon
Coconut Chicken Lettuce Wraps with Thai Chili Sauce
March 6, 2022

Coconut Chicken Lettuce Wraps with Thai Chili Sauce

Coconut Chicken Lettuce Wraps with Thai Chili Sauce are one of our favorite appetizers. In fact, this appetizer is so hearty that we often have it as a main course. I start this appetizer by marinating some chicken breasts for just a few minutes. I’ve …

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by Sharon
Chicken and Sugar Snap Pea Stir Fry
October 3, 2021

Chicken and Sugar Snap Pea Stir Fry

Chicken and Sugar Snap Pea Stir Fry is one of our favorite quick and easy meals. I like to make this on busy nights, when I’m short on time. I start this recipe by marinating my chicken. While the chicken marinates, I cut up the veggies and mix up the stir fry sauce. My favorite part of this dish is the stir fry sauce, which is full of great Thai flavors. Then, I cook the chicken and vegetables all in one pan. So, as a bonus, I only have one pan to wash!

The Equipment I Used

  • A Cast Iron Pan- I used this to cook the whole dish.

The Ingredients Needed for Chicken and Sugar Snap Pea Stir Fry

  • Chicken- Use boneless, skinless chicken breasts.
  • Oyster Sauce- This is a popular Asian sauce, that I can find in any local supermarket.
  • Sesame Oil- Use pure sesame oil. You can find this in either the Asian section of your market, or the Oil section.
  • Sweet Soy Sauce- This may be a little trickier to locate, but it is worth seeking out. It adds really great flavor to this dish.
  • Fish Sauce- You can find this in the Asian section of your market. Don’t be put off by the strong smell.
  • Sambal Oelek- This is an Indonesian chili paste. It can also be found in the Asian section of your market.
  • Oil- Use vegetable oil to stir fry this dish.
  • Vegetables- I used yellow squash, sugar snap peas, and red pepper. But, feel free to use any veggies you like. Just be aware that some veggies might take longer to cook.

How I Made my Stir Fry

  • First, I marinated the chicken. Try and cut your chicken in equal sized pieces. That way it will all cook at the same rate.
  • Next, I made the stir fry sauce.
  • Then, I stir fried the veggies.
  • Next, I stir fried the chicken. Try not to overcook it.
  • Finally, I added the sauce and let it cook with the chicken.

If you like Thai flavors, you need to try this delicious Chicken and Sugar Snap Pea Stir Fry.

Chicken and Sugar Snap Pea Stir Fry
Chicken and Sugar Snap Pea Stir Fry
Chicken and Sugar Snap Pea Stir Fry

Chicken and Sugar Snap Pea Stir Fry

Chicken and Veggies in a Thai inspired stir fry.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 boneless, skinless chicken breasts, cut in bite sized cubes
  • 1 tsp. ground black pepper and sesame oil
  • 2 tbsp. oyster sauce
  • 1 tbsp. brown sugar
  • ¼ cup sweet soy sauce
  • 1 tbsp. each fish sauce and sambal oelek
  • 2 tbsp. vegetable oil
  • 3 tbsp. minced garlic
  • 1 cup red bell pepper, cut in thin strips
  • 1 cup yellow squash, thinly cut in half moons
  • 1 cup sugar snap peas, trimmed and halved vertically

Instructions
 

  • First, mix together the pepper, oyster sauce, sesame oil, and brown sugar in a medium bowl. Stir in the chicken, cover, and marinate at room temperature for one hour.
  • While the chicken marinates, make the stir fry sauce: in a small bowl, stir together the sweet soy sauce, fish sauce, and sambal oelek.
  • When the chicken is done marinating, heat the vegetable oil on low heat in a wok or cast iron pan. Add the garlic and cook until soft, for about three minutes. Then, add the red pepper, sugar snap peas, and squash. Turn the heat to medium and cook for about three minutes, just until the veggies are crisp tender. Then, remove the vegetable to a serving platter.
  • Raise the heat to high and add all the chicken. Stir and cook for about five minutes, or until the chicken is no longer pink inside. Add the stir fry sauce and cook for another minutes. Add the pan contents to the vegetables and serve.

Nutrition

Calories: 350kcal
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by Sharon
Green Chile Chicken Enchiladas
September 30, 2021

Green Chile Chicken Enchiladas

Green Chile Chicken Enchiladas are one of our favorite cool weather dinners. I start this dish by braising chicken with tomatoes and cilantro until it’s fall apart tender. Next, I make a rich and creamy Green Chile Sauce. One thing I like about this meal, …

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by Sharon
Chicken Parmesan with Creamy Fettuccini
September 14, 2021

Chicken Parmesan with Creamy Fettuccini

Chicken Parmesan with Creamy Fettuccini is one of our favorite family meals. I begin this meal by making the crispy, cheesy Chicken Parmesan. And, I serve it with fettuccini in a lemony Alfredo sauce that is dotted with cherry tomatoes, kale, and garlic. I love …

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by Sharon
Barbecue Ranch Chicken Salad
September 10, 2021

Barbecue Ranch Chicken Salad

Barbecue Ranch Chicken Salad is one of our favorite main dish salads. I love this salad for several reasons. First of all, it’s very hearty and filling, since it has lots of chicken in it. Secondly, the barbecue chicken and homemade Ranch dressing add so much great flavor. And, lastly, I love that this can be prepped ahead of time and then be served later in the day. Also, I like to serve this salad with my homemade cornbread. The recipe is linked below.

The Equipment I Used

  • A Grill Pan- I used this to cook my chicken, but you could just cook it in any large skillet.
  • A Food Processor- Use this to combine your dressing ingredients, or just stir them together in a bowl.
  • An 8 inch square pan- Bake the cornbread in this.
  • A Food Scale- For perfect cornbread, weigh your ingredients.

The Ingredients Needed for Barbecue Ranch Chicken Salad

  • Cornmeal- Be sure and use fine cornmeal for the cornbread. I used Indian Head Stone Ground Cornmeal.
  • Sour Cream- Use full fat sour cream. I like Breakstone’s .
  • Buttermilk- If possible, use full fat buttermilk.
  • Chicken – I used breasts, but you could also use thighs.
  • Smoked Gouda- You could also use cheddar.
  • Ketchup- I like Heinz organic.
  • Mayonnaise- My preference is Hellmann’s, full fat.
  • Fresh Herbs- These add so much fresh flavor.

How I Made my Salad and Bread

  • First, I made my cornbread. To save time, you could just serve store bought bread. I like to keep bakery French bread in my freezer.
  • Next, I made the barbecue sauce. To save time, you could use bottled barbecue sauce.
  • Then, I grilled the chicken. To save time use a store baked chicken.
  • Next, I made the dressing. Again, you could use purchased dressing.
  • Finally, I mixed it all together and served it up.

If you like barbecue chicken, you need to try this fresh and delicious Barbecue Ranch Chicken Salad.

Barbecue Ranch Chicken Salad
Barbecue Ranch Chicken Salad
Barbecue Ranch Chicken Salad

Barbecue Ranch Chicken Salad

A tossed salad topped with barbecue chicken breast and homemade Ranch dressing.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tbsp. unsalted butter
  • 1 cup minced onion
  • 3 cloves minced garlic
  • 1 tbsp. chili powder
  • ½ tsp. black pepper
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 tbsp. soy sauce
  • 2 boneless, skinless chicken breasts
  • 1 ear corn on the cob
  • 4 cups chopped romaine
  • 1 avocado, cut in half inch pieces
  • 1 cup chopped tomato
  • ½ cup chopped red onions
  • 1 cup smoked Gouda, cut in half inch cubes

For the Ranch Dressing:

  • ¾ cup mayonnaise
  • â…“ cup whole milk buttermilk
  • 1 tbsp. minced garlic
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. each minced dill, parsley, and chives
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the Barbecue Sauce: In a three quart saucepan, melt the butter and cook the onions and garlic until they soften. Add the rest of the ingredients and simmer for 15 minutes.
  • Meanwhile, cut the chicken breast in half horizontally. Put it between two sheets of plastic wrap and flatten it with a meat pounder. Sprinkle both sides with some salt and pepper, and grill on a grill pan until cooked through. Brush with some barbecue sauce as the chicken cooks. When it's completely cooked, remove from the pan and cut half inch pieces.
  • Also, steam the corn on a plate in the microwave for 7 minutes. Cut the kernels off.
  • Also, make the Ranch Dressing: Simply stir all the ingredients together in a bowl, or process in a food processor.
  • In a large bowl, toss together the romaine, avocado, corn, tomato, onions, Gouda, and chicken. Add in as much dressing as you wish. Serve with cornbread.
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Quick and Easy Buttermilk Cornbread

Quick and Easy Buttermilk Cornbread

Moist and sweet cornbread.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Bread
Cuisine American
Servings 8 squares

Equipment

  • an 8 inch square baking pan

Ingredients
  

  • 1 cup fine cornmeal (120g)
  • 1 cup all purpose flour (120g)
  • ½ tsp. baking soda
  • â…“ cup granulated sugar (66g)
  • ½ tsp. salt
  • 2 large eggs, at room temperature, and beaten
  • ½ cup sour cream (120g)
  • ½ cup buttermilk
  • 8 tbsp. unsalted butter, melted

Instructions
 

  • Preheat the oven to 350 degrees. Butter an eight inch square baking pan.
  • In a large bowl, sift together the cornmeal, flour, baking soda, sugar, and salt.
  • Stir in the eggs, sour cream, and buttermilk. Then, stir in the butter.
  • Bake for twenty minutes or until a toothpick inserted in the middle of the pan comes out clean. Cool on a wire rack.
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by Sharon
Chicken Satay with Peach Dipping Sauce
September 8, 2021

Chicken Satay with Peach Dipping Sauce

Chicken Satay with Peach Dipping Sauce is one of our favorite summer appetizers. I love this recipe for several reasons. First of all, the coconut marinade is insanely delicious. Secondly, this dish is hearty enough to be a main dish. But, it’s also a super …

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by Sharon
Mexican Street Corn Tacos with Chicken
September 5, 2021

Mexican Street Corn Tacos with Chicken

Mexican Street Corn Tacos with Chicken are one of our favorite late summer dinners. I love these tacos for several reasons. First of all, these tacos are a great way to make use of all the terrific corn that’s in the markets right now. Secondly, …

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by Sharon
Barbecue Chicken Pizza with Two Sauces
August 21, 2021

Barbecue Chicken Pizza with Two Sauces

Barbecue Chicken Pizza with Two Sauces is one of our favorite summer pizzas. This recipe makes two pizzas, and serves about four to five people. Starting with homemade pizza dough, I top the pizza with a zesty Red Barbecue Sauce. Also, it’s topped with chicken, onions, two cheese, and fresh tomatoes. After it’s baked, I drizzle the pizza with a White Barbecue Sauce and cilantro. White Barbecue Sauce is an Alabama thing, and I fell in love with it on a recent trip to Birmingham. This pizza, with it’s double cheeses and double sauces, is really delicious.

The Equipment I Used

  • A Bread Machine- I used my bread machine to make this dough. If you don’t have a bread machine, use my Hand Kneaded Pizza Dough recipe that I’ve attached.
  • Two Pizza Stones- You could also use pizza pans or baking sheets.
  • Two Pizza Peels- These help you slide the pizza into oven.
  • A Food Scale- For perfect results every time, weigh your flour.

The Ingredients Needed for Barbecue Chicken Pizza with Two Sauces

  • Chicken- I use boneless skinless chicken breasts. You could also use leftover roasted or grilled chicken.
  • Red Barbecue Sauce- My recipe includes a homemade Red Barbecue Sauce, but to save time, feel free to use your a bottled barbecue sauce.
  • Mozzarella Cheese- Use whole milk mozzarella cheese.
  • Mayonnaise- You’ll need this for the White Barbecue Sauce. I like Hellmann’s .
  • Yeast- Be sure and use active dry yeast, not quick acting.
  • Horseradish-Prepared horseradish adds so much great flavor to the White Barbecue Sauce.

How I Made my Pizzas

  • First, I made my pizza dough. It’s important to measure carefully, and add the ingredients to the bread machine, in the order suggested by the bread machine.
  • Next, I roast the chicken.
  • Then, I make both sauces.
  • Next, I roll out the pizzas.
  • Then, after they rise and bake, I add the toppings.
  • Finally, after the second bake, I add the cilantro and White Barbecue Sauce.

If you love barbecue chicken, you need to try this fabulous Barbecue Chicken Pizza with Two Sauces.

Barbecue Chicken Pizza with Two Sauces
Barbecue Chicken Pizza with Two Sauces
Barbecue Chicken Pizza with Two Sauces

Barbecue Chicken Pizza with Two Sauces

Homemade pizza dough topped with both red and white barbecue sauces, mozzarella, Monterey pepper Jack cheese, red onions, chopped tomatoes, chicken, and cilantro.
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Prep Time 20 minutes
Cook Time 50 minutes
Rising Time 2 hours 20 minutes
Total Time 3 hours 30 minutes
Course Main Course
Cuisine American
Servings 2 pizzas

Equipment

  • Bread Machine

Ingredients
  

  • 1 recipe Bread Machine Pizza Dough
  • 2 cups each whole milk mozzarella and Monterey Pepper Jack cheese, shredded
  • 2 boneless, skinless chicken breasts
  • 2 tbsp. each extra virgin olive oil and unsalted butter
  • 4 whole garlic cloves
  • ¼ tsp. each kosher salt and black pepper
  • 1 cup thinly sliced red onion
  • 1½ cups chopped tomatoes, with seeds and juice removed
  • ¼ cup cilantro leaves

For the Bread Machine Pizza Dough:

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour (360g)
  • ¼ cup fine cornmeal (30g)
  • 1 tsp. each honey and salt
  • 2 tsp. active dry yeast

For the Red Barbecue Sauce:

  • 2 tbsp. unsalted butter
  • 1 cup minced onion
  • 3 cloves minced garlic
  • 1 tbsp. chili powder
  • ½ tsp. black pepper
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. Worcestershire sauce
  • ¾ cup ketchup
  • 1 tbsp. soy sauce

For the White Barbecue Sauce:

  • ½ cup mayonnaise
  • 2 tbsp. apple cider vinegar
  • 1 tsp. hot sauce
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. prepared horseradish
  • 1 tbsp. chives
  • â…› tsp. black pepper

Instructions
 

  • Begin by making the pizza dough: In your bread machine, add all the ingredients in the order suggested by your bread machine. Select the dough cycle, and let it run the full cycle.
  • While the dough rises, bake the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top with the garlic, butter, oil, salt and pepper. Bake for twenty minutes. With a fork, crush the garlic and rub it all over the chicken. Cut the chicken in bite size pieces, and set aside..
  • Next, make the Red Barbecue Sauce: In a three quart saucepan, melt the butter and cook the onion and garlic until they're softened, on low heat, for about five minutes. Add the rest of the ingredients and simmer for 15 minutes. Stir in the chopped chicken.
  • Next, make the White Barbecue Sauce: Simply mix the ingredients together in a small bowl, and refrigerate.
  • When the dough cycle ends, preheat the oven to 425 degrees, and add the pizza stones if you're using them. On a floured board, divide the dough into two balls.
  • Line your pizza peels or baking sheets with parchment paper, and using your fingers press each ball of dough into a 12 inch circle on the papers. Brush each circle with olive oil, and cover loosely with plastic wrap. Let rise for thirty minutes. Then bake for 15 minutes either on the pizza stones or on baking sheets.
  • Remove the pizzas from the oven using the pizza peels. Spread the pizza with the Red Barbecue Sauce and chicken, and then add the cheeses, red onion, and tomato. Bake for ten more minutes. Before serving, drizzle with some of the White Barbecue Sauce and the cilantro.
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Buffalo Chicken and Mozzarella Pizza

Hand Kneaded Pizza Dough

Pizza dough mixed with a wooden spoon and kneaded by hand.
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Prep Time 13 minutes
Rising Time 1 hour 30 minutes
Total Time 1 hour 43 minutes
Course Main Course
Cuisine Italian
Servings 2 pizzas

Ingredients
  

  • 1 cup warm water (110 degrees)
  • 1 tsp. honey
  • 2¼ tsp. active dry yeast
  • 3 cups bread flour
  • 1 tsp. salt
  • ¼ cup extra virgin olive oil

Instructions
 

  • In a measuring cup, stir together the water and honey. Stir in the yeast. Let this mixture sit for five minutes.
  • In a large bowl, stir together the bread flour and salt. Add the yeast mixture and the oil, and stir until it's all combined. Dump it on to a floured board, and knead it for 8 minutes.
  • Place the dough in an oiled bowl, and turn the dough until it's all covered in oil. Cover the bowl with a damp towel and let it rise in a warm place for one hour.
  • Divide the dough in half and roll into two circles. Place on two pizza pans, or pizza peels. Brush with olive oil and cover with plastic wrap. Let rise for thirty minutes.
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by Sharon
Tomato and Oregano Chicken Margherita
August 11, 2021

Tomato and Oregano Chicken Margherita

Tomato and Oregano Chicken Margherita is one of our favorite summer chicken dinners. I love this dish for several reasons. First of all, my family loves fried chicken cutlets, so this recipe always makes them happy. Secondly, this recipe uses ingredients I always have on …

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by Sharon