Tag: chicken

Chicken Gyros with Pickled Onions
July 9, 2021

Chicken Gyros with Pickled Onions

Chicken Gyros with Pickled Onions are one of our favorite summer meals. I love these sandwiches for several reasons. First of all, I often make these gyros ahead of time and serve them cold. In fact, the Pickled Onions and the Cucumber Yogurt Spread taste …

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by Sharon
Peachy Barbecue Chicken Wings
July 4, 2021

Peachy Barbecue Chicken Wings

Peachy Barbecue Chicken Wings are one of our favorite summer appetizers. I love these wings for several reasons. First, of all, I love that this recipe uses the juicy and delicious summer peaches. Secondly, I really like that these wings bake in the oven, and …

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by Sharon
Buffalo Chicken and Mozzarella Pizza
June 23, 2021

Buffalo Chicken and Mozzarella Pizza

Buffalo Chicken and Mozzarella Pizza is our new favorite pizza. I love this pizza for several reasons. First of all, I really like that this pizza dough can be made with just a bowl and a wooden spoon. That means, I was able to make this dough without an electric mixer or a bread machine. Although I have those appliances, I don’t have access to them when we stay at vacation houses. Secondly, I like that this pizza tastes great when reheated. Yesterday, I made this pizza early in the morning. Then, I reheated it at 350 degrees for ten minutes and served it. Lastly, I love the sweet and spicy flavor. This is definitely not your grandma’s pizza.

The Equipment I Used

  • A Thermometer- I used a kitchen thermometer to make sure my water was exactly 110 degrees. In this way, I knew my yeast would blossom correctly. Since I made this at a vacation house, I bought a cheap thermometer at Walmart.
  • A Sheet Pan- At home I use a pizza stone to bake my pizza. But, since I couldn’t pack it in my suitcase, I used a sheet pan. I used a shiny Nordic ware metal pan. Instead of making two smaller pizzas, I made one giant oval pizza.

The Ingredients Needed for Buffalo Chicken and Mozzarella Pizza

  • Yeast- Use active dry yeast for the dough.
  • Flour- Use bread flour. I like King Arthur brand.
  • Hot Sauce- I used Noble Made Hot Buffalo sauce.
  • Ketchup- My favorite brand is Heinz organic.
  • Mozzarella Cheese- I usually use whole milk Polly O Mozzarella, but sadly this doesn’t seem to exist where we’re vacationing. In fact, I can’t find any whole milk mozzarella cheese. So, I used Organic Valley low fat shredded mozzarella, and I was very happy with the results.

How I Made my Pizza

  • First, I made the dough. I made sure to let it rise for the full amount of time. However, right after I made the dough, I put it in the fridge while I ran some errands. Then, I started the rising after my shopping.
  • Next, I rolled out the dough and let it rise again. I also made the Buffalo chicken and sliced the veggies.
  • Then, I prebaked the pizza, before adding the toppings.
  • Finally, I added the toppings and baked it until it was perfectly cheesy and delicious.

If you love Buffalo chicken, you need to try this decadent Buffalo Chicken and Mozzarella Pizza.

Buffalo Chicken and Mozzarella Pizza
Buffalo Chicken and Mozzarella Pizza
Buffalo Chicken and Mozzarella Pizza

Buffalo Chicken and Mozzarella Pizza

Hand kneaded pizza dough topped with saucy Buffalo chicken, onions, mushrooms, green pepper, mozzarella, and blue cheese.
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Prep Time 15 minutes
Cook Time 47 minutes
Total Time 1 hour 2 minutes
Course Main Course
Cuisine American
Servings 2 pizzas

Ingredients
  

  • 1 recipe Hand Kneaded Pizza Dough (recipe below)
  • 1 boneless, skinless chicken breast
  • 1 tbsp. unsalted butter
  • 2 whole garlic cloves
  • 1 tbsp. extra virgin olive oil
  • ¼ tsp. each kosher salt and pepper
  • ¼ cup hot sauce
  • ½ cup ketchup
  • 2 tbsp. honey
  • 2 cups shredded mozzarella cheese
  • 1 cup thinly sliced red and green peppers
  • ½ cup thinly sliced onions
  • 1 cup sliced mushrooms
  • ½ cup blue cheese, crumbled
  • ¼ cup basil leaves

Instructions
 

  • Begin by baking the chicken: Preheat the oven to 450 degrees. Place the chicken on a foil lined sheet pan. Top with two tablespoons of the butter, the oil, the garlic, salt, and pepper.
  • Bake for twenty minutes or until the chicken reaches an internal temperature of 165 degrees. Let sit for ten minutes and then shred with two forks.
  • In a small saucepan, on low heat, melt together the butter, hot sauce, ketchup, and honey. Add the chicken to this and set aside in the refrigerator.
  • Preheat the oven to 425 degrees. Prick the prepared pizza dough all over with a fork. Bake for ten minutes or until it's light brown. Remove the pizza and spread it with the Buffalo chicken and sauce. Top that with the mozzarella cheese, peppers, onions, and mushrooms. Bake for 17 and remove from the oven, and top with the blue cheese and basil leaves.
Keyword Chicken
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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.
Keyword bread
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by Sharon
Matzo Ball Soup with Spring Vegetables
May 24, 2021

Matzo Ball Soup with Spring Vegetables

Matzo Ball Soup with Spring Vegetables is my family’s favorite spring soup. I love this soup for several reasons. First of all, I love that this dish can be made totally ahead of time. Secondly, as long as I have chicken stock in my freezer, …

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by Sharon
Chicken Pot Pies with Spring Vegetables
May 19, 2021

Chicken Pot Pies with Spring Vegetables

Chicken Pot Pies with Spring Vegetables are individual pot pies baked in cocottes or ramekins. I’ve been making chicken pot pies for years, and they are one of our all time family favorite meals. I love these pot pies for several reasons. First of all, …

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by Sharon
Classic Chicken Cobb Salad with Red Wine Vinaigrette
May 12, 2021

Classic Chicken Cobb Salad with Red Wine Vinaigrette

Classic Chicken Cobb Salad with Red Wine Vinaigrette is a terrific main dish salad. Because it’s served cold, this salad is perfect for eating on warm summer nights. I start this classic salad by roasting chicken breasts. Of course, you could substitute rotisserie chicken, if you’re short on time. Next, I hard boil eggs, fry some bacon, and make a zesty vinaigrette. Finally, I chop everything in bite sized pieces and serve it on chopped romaine lettuce. We just had this classic salad for dinner tonight, and everyone loved it.

The Equipment Needed

  • A Salad Spinner- Use a salad spinner to get your romaine dry. This way the dressing will really stick to the nice dry leaves.
  • A Baking Sheet- I use a baking sheet to bake my chicken.
  • A Saucepan- Boil your eggs in a small saucepan.
  • A Skillet- I use a nonstick skillet to cook my bacon.

The Ingredients Needed for Classic Chicken Cobb Salad with Red Wine Vinaigrette

  • Chicken- I like to use bone in skin on breasts. I save the skin and bones in my freezer for making chicken stock.
  • Bacon- Niman Ranch brand is my favorite.
  • Tomatoes- I used grape tomatoes but use whichever tomatoes you prefer.
  • Oil- Use a nice, mild extra virgin olive oil. I like California Olive Ranch brand.
  • Mustard- Be sure and use Dijon mustard. I like Grey Poupon Dijon Country Mustard.
  • Garlic- Fresh garlic adds a lot of great flavor to the vinaigrette. I like to buy the peeled cloves and store them in my freezer.
  • Honey- Honey helps balance the vinegar in the vinaigrette. Use as much as you think is needed.

How I Made my Salad

  • First, I roasted my chicken. It’s important to cut into your chicken and make sure it’s no longer pink inside.
  • Next, I boiled my eggs. Be sure and simmer your eggs for the full 15 minutes so they cook fully.
  • Then, I cooked my bacon. Keep a close eye on your bacon, so that it doesn’t burn.
  • Next, I shook up all the vinaigrette ingredients in a jar. It’s important to taste it, to see if it needs more honey.
  • Finally, I lined up all my ingredients on top of the lettuce.

If you enjoy main course salads, you need to try this delicious Classic Chicken Cobb Salad with Red Wine Vinaigrette.

Classic Chicken Cobb Salad
Classic Chicken Cobb Salad with Red Wine Vinaigrette
Heirloom Tomato Caprese Salad

Heirloom Tomato Caprese Salad

Heirloom tomatoes, fresh mozzarella, and basil drizzled with a red wine vinaigrette.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Italian
Servings 4
Calories 235 kcal

Ingredients
  

  • 2 large heirloom tomatoes, thinly sliced
  • 1 cup halved cherry tomatoes
  • ¼ tsp. each kosher salt and black pepper
  • 8 ounces fresh mozzarella, thinly sliced
  • ½ cup basil leaves

For the Red Wine Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 clove grated garlic
  • ¼ tsp. black pepper

Instructions
 

  • Begin by making the vinaigrette by shaking up all the ingredients in a small jar.
  • Next, arrange the tomato slices and mozzarella on a large platter. Add the cherry tomatoes and basil. Drizzle on as much dressing as you like.

Nutrition

Calories: 235kcal
Keyword salad, vegetables
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by Sharon
Paprika and Coriander Chicken Stuffed Pitas
April 13, 2021

Paprika and Coriander Chicken Stuffed Pitas

Paprika and Coriander Chicken Stuffed Pitas are fresh and delicious Mediterranean sandwiches. I begin this recipe by seasoning chicken breasts with paprika, coriander, and fresh garlic. Then, I let the oven roast the chicken, while I prepare the rest of the dish. First, I make …

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by Sharon
Cheesy Buffalo Chicken Quesadillas
April 2, 2021

Cheesy Buffalo Chicken Quesadillas

Cheesy Buffalo Chicken Quesadillas are a terrific appetizer or main dish. I love these quesadillas for several reasons. First of all, they are full of great flavor. Secondly, the whole dish can be made ahead, and reheats really easily. And, lastly, this is an excellent …

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by Sharon
Sesame Ginger Chicken Salad with Fried Wontons
March 19, 2021

Sesame Ginger Chicken Salad with Fried Wontons

Sesame Ginger Chicken Salad with Fried Wontons is one of our favorite dinner salads. The chicken is so tender, and the dressing is so flavorful, plus all the wontons are so crispy. Of course, I also love all the veggies in this salad. I start this salad by making the dressing. The sesame oil, ginger, and garlic gives it so much flavor. Next, I brush some of the dressing on the chicken and bake it in the oven. I love that the oven does all the work for me. No babysitting chicken on the stove for me! Then, I fry the wontons until they’re golden and crispy. Finally, I toss all the vegetables, chicken and dressing together, and top it all with the wontons.

The Equipment I Used

  • A Food Processor- My Sesame Ginger Dressing really needs to be mixed in a food processor. You could also use a blender, or shake it up in a jar.
  • A Deep Frying Thermometer- In order to fry your wontons, you really need to use a thermometer.
  • A Three Quart Saucepan- I fried my wontons in this.

The Ingredients Needed for Sesame Ginger Chicken Salad with Fried Wontons

  • Sesame Oil- This adds so much great flavor. It can be found in the oil or Asian section of your market.
  • Lemon Juice- Be sure and use freshly squeezed lemon juice.
  • Soy Sauce- I like the Kikoman brand.
  • Ginger- Fresh ginger is essential here.
  • Dijon mustard- I like Grey Poupon Country Mustard.
  • Chicken- Use boneless, skinless chicken breasts.
  • Oil- Be sure and use vegetable oil or canola oil to fry your chicken.
  • Wonton Wrappers- I like the Nasoya brand.

How I Made my Salad

  • First, I made my dressing.
  • Next, I baked the chicken.
  • Then, I fried the wontons. It’s important to maintain a constant oil temperature. Watch the oil carefully so that it doesn’t burn the wontons. They cook very fast.
  • Finally, I tossed the chicken and vegetables together with the dressing and topped them with the wontons.

This Sesame Ginger Chicken Salad with Fried Wontons is a wonderful, light main dish salad. If you’re a salad lover, you definitely need to try it.

Sesame Ginger Chicken Salad with Fried Wontons
Sesame Ginger Chicken Salad with Fried Wontons
Sesame Ginger Chicken Salad with Fried Wontons

Sesame Ginger Chicken Salad with Fried Wontons

A tossed salad topped with baked chicken, fried wontons, and a sesame ginger dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4

Equipment

  • Food processor

Ingredients
  

  • ⅔ cup sesame oil
  • ½ cup fresh lemon juice
  • 2 tbsp. soy sauce
  • ¼ cup honey
  • 2 tbsp. grated garlic
  • 2 tbsp. grated ginger
  • ½ tsp. crushed red pepper flakes
  • 2 boneless skinless chicken breasts
  • 1 tsp. sesame seeds
  • 4 cups Spring mix lettuce
  • 1 sliced avocado
  • 1 cup halved cherry tomatoes
  • 1 cup sliced cucumbers
  • ½ cup cilantro leaves

For the Fried Wontons:

  • 2 cups vegetable oil
  • 10 wonton wrappers, cut in half inch strips

Instructions
 

  • Begin by making the Sesame Ginger Dressing: In a food processor, mix together the sesame oil, lemon juice, soy sauce, honey, garlic, ginger, mustard, and the sesame seeds.
  • Next, bake the chicken: Preheat the oven to 375 degrees. Brush the chicken with two tablespoons of the dressing. Bake on a baking sheet and bake for 25 minutes, or until the chicken is no longer pink inside. Slice the chicken and sprinkle with the sesame seeds.
  • While the chicken bakes, fry the wontons: In a three quart saucepan heat an inch of oil to 360 degrees. Cook the wonton strips in two batches, for a couple of minutes each, until they turn golden brown. Drain on paper towels and sprinkle with kosher salt.
  • In a large salad bowl, combine all the vegetables along with the chicken. Toss with as much dressing as you want, and divide between four plates. Top each serving with some wontons.
Keyword Chicken
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by Sharon
Jalapeno Popper Chicken Enchiladas
March 11, 2021

Jalapeno Popper Chicken Enchiladas

Jalapeno Popper Chicken Enchiladas are one of our favorite dinners. I start this dish by filling corn tortillas with creamy shredded chicken and two cheeses. Next, I top the filled tortillas with a mixture of cream cheese, cheddar cheese, jalapenos, and bacon. If you like …

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by Sharon