Honey Butter Chicken

This is my new obsession:  honey, butter, soy sauce . . .goooooooooood stuff.  It's sweet.  It's savory.  It's addicting.  I've enjoyed this as dictated in the recipe below - and I've also used just the sauce and glazed chicken wings with it.  Also great on carrots.  Just sayin'.

Honey Butter Chicken

Serves 4-6

Ingredients for Chicken:

1.5 Pounds of Boneless Chicken

1/2 Teaspoon Salt

1/4 Teaspoon Black Pepper

2 Eggs

1/4 Cup Flour

1/4 Cup Cornstarch

1/2 Teaspoon Baking Powder
Oil for Frying

Ingredients for Sauce:
1 Tablespoon Low Sodium Soy Sauce

1 Tablespoon Honey

1/4 Cup Brown Sugar

1/4 Cup Butter, Melted

1 Tablespoon Minced Garlic

Step 1:  Prepare the sauce by adding all ingredients into a bowl.  Mix until combined.  Set aside for later.

Step 2:  Cut up your boneless chicken into strips or bite-sized pieces. Add to a large bowl, sprinkle with salt and pepper.  Toss to combine.

Step 3:  Next, add the eggs, flour, cornstarch and baking powder to the chicken bowl.  Mix well with your hands.

Step 4:  In a large deep skillet or dutch oven, add enough cooking oil to make it about an inch deep.  Heat over medium to 350 degrees Fahrenheit.

Step 5:  Add the chicken in a single layer.  You may need to do this in batches.  Cook until well browned on all sides.  Remove and drain on paper towels.  Cook any remaining chicken in the same fashion.  Be sure to temp the chicken to make sure it is thoroughly cooked to 165 degrees Fahrenheit.

Step 6:  Once all the chicken is cooked, let's cook up the sauce!  In a clean, large skillet - add the sauce you mixed up in Step 1.  Heat over medium-high heat until it bubbles.  Then, add the cooked chicken and coat in the sauce.  Serve hot.

Thai Chicken Pizza

Here is a tasty twist on pizza!  If you have never had sweet Chili Sauce, it is a translucent, reddish-colored sauce that is sweet with a mild hot pepper flavor.  It is not very spicy, but flavorful.  This is what is used for the sauce on this pizza.   Enjoy :)

Thai Chicken Pizza

Serves 3-4

Ingredients:

1 Pre-Made Pizza Crust

1/3 Cup Sweet Chili Sauce*

1 and 1/2 Cups Mozzarella or Pizza Blend Cheese

1-2 Cups Chicken, Cooked and Cubed or Shredded

1/3 Cup Red Onion, Diced

1/3 Cup White Onion, Diced

1/3 Cup Green Onion, Sliced

1/2 Cup Chopped Peanuts

1 Tablespoon Cilantro

Instructions:

Step 1:  Prepare the crust as directed on the label.  If it needs to be pre-baked before adding the toppings, pre-bake it.  If not, move to Step 2.

Step 2: Assemble the Pizza!  Spread the Sweet Chile Sauce evenly over the crust - leave about 1/4 inch of naked crust on the edges. Sprinkle with cilantro. Top with 1 cup of the cheese.  Then, add the chicken and onions.  Next, sprinkle on the peanuts and top with remaining 1/2 cup of cheese.

Step 4:  Bake according to crust directions on the packaging.

Enjoy!

*Note - we prefer Mae Ploy Sweet Chilli Sauce

Unstuffed Egg Roll Bowl

A while back a coworker came back upstairs to our cubefarm with a box of food smelling delicious.  She had been down to the cafeteria and I asked what she had retrieved.  Answer:  Unstuffed Egg Roll.  Say what???  All the yummy egg roll fixin's in a bowl?  Yes, please!  This, I knew, was something I could accomplish at home.  Enjoy.

Un-Stuffed Egg Roll Bowl

Serves 4-6

Ingredients:

1 to 1.5 Pounds Ground Pork or Chicken

1 Bag Shredded Cabbage with Carrot Blend

8 oz Mushrooms, Fresh/Sliced

2 and 1/2 Tablespoons Soy Sauce

2 Cloves Garlic, Finely Minced

1 Teaspoon Fresh Grated Ginger

1 Tablespoon Chinese Rice Wine or Dry Cooking Sherry

1 Teaspoon Sesame Oil

Ground Black Pepper to Taste

Optional:  Crispy Wonton Strips, Chinese Mustard and/or Sweet n Sour Sauce

Instructions:

Step 1:  In a large non-stick skillet, add the meat and mushrooms.  Cook over medium high heat until meat is browned.

Step 2:  Add the remaining ingredients to the pan - Cabbage, Soy Sauce, Garlic, Ginger, Rice Wine and Sesame oil.  Continue to cook over medium high heat until the cabbage becomes wilted to your desired consistency.  Add black pepper to taste.

Step 3:  To serve, divide among bowls and top with crispy wonton strips.  Garnish with mustard or sweet and sour sauce as desired.

Note:  You can easily make this dish gluten free and/or vegetarian easily or low-carb.  To make gluten free - be sure to use a gluten free soy sauce and omit the wonton strips.  To make vegetarian, omit the meat and sub either tofu or use additional veggies of choice.  Low Carb?  Omit the wonton strips.

Jalapeno Popper Chicken

Our family has recently become addicted to this recipe.  No lie.  It's now on the weekly menu.  And we don't even care for chicken breast!  We serve it with a side salad and everyone is happy, happy!  You can check out the original recipe, but I haven't modified it.  I have rearranged the directions a little to be a little more clear for myself.

Jalapeno Popper Chicken

Serves 4

Ingredients:

4 chicken breasts

1 tablespoon olive oil

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

4 ounces cream cheese softened

¼ cup grated cheddar

¼ cup minced jalapeno

2 tablespoons mayonnaise

1 teaspoon garlic minced

1/4 teaspoon salt

4 slices bacon (cut in half to make 8 short pieces)

Instructions:

Step 1:  Preheat oven to 375 degrees.

Step 2: Prepare the seasoning rub for the chicken:  in a small bowl, combine the paprika, garlic powder and onion powder.  Mix to combine.  Set aside.

Step 3:  Prepare the filling.  In another small bowl, combine the cream cheese, cheddar, jalapeno, mayonnaise, garlic and salt.  Mix well to combine.  Set aside.

Step 3:  Place the chicken breast in a bowl and toss with olive oil and then rub each breast with the seasoning blend from Step 1.

Step 4:  Very carefully, use a sharp knife and cut a deep pocket into the side of each chicken breast.   Then, spoon the mixture into the chicken breasts.  Place the chicken on a baking sheet and top with two short pieces of bacon each.

Step 5:  Bake for 25-35 minutes (depending on the size of the breasts) until the chicken is cooked through.  If you prefer crispier bacon, once the chicken is cooked through - place under the broiler for 1-2 minutes.

Wild Rice Soup

I love wild rice soup....seriously, it's definitely one of my favorite.  Creamy, delicious and with tender bits of vegetables and chicken.  This recipe is great with leftover chicken or turkey (hint hint...Thanksgiving leftover turkey).

Wild Rice Soup

Serves 4-6

Ingredients:

2 Cups Cooked Wild Rice

1/2 Cup Chopped Carrot

1/2 Cup Finely Chopped Onion

6 Tablespoons Butter

1/2 Cup Flour

4 Cups Chicken Broth

1-2 Cups Cooked Chicken or Turkey (Diced or Shredded)

1/2 Teaspoon Salt (or Nature's Seasoning)

1 Cup Half and Half

2 Tablespoons Dry Sherry

Step 1:  In a large soup pot, add the butter and onion.  Over medium heat, saute until the butter is melted and veggies begin to soften.  

Step 2:  Add the flour to the pot.  Stir, it may become a big lump - and that's okay.  Continue to stir and cook for 2 minutes.  

Step 3:  A little bit a time, add the broth.  Do not add all at once - if you do this, you will get flour lumps!!  Add just a little bit and stir into the flour mixture.  Once incorporated, add a bit more.  Stir until incorporated.  Repeat this until all the broth has been added.

Step 4:  Add in the wild rice and chicken or turkey and seasoning.  Let simmer for about 5-10 minutes.

Step 5:  Add in the Half and Half and Sherry.  Stir until incorporated and heated through.  

Crockpot BBQ Chicken Sandwiches

Once upon a time, a long, long time ago  . . .I learned that food can burn in the crockpot - especially if it is high in sugar.  And this is why you do not simply dump chicken into your crockpot and pour bbq sauce on it . . .it will char on the sides.  Of course, if you like scrubbing your crockpot - go for it!  Personally, I do not enjoy that task.  But I do love a good BBQ Chicken Sandwich - which is why I am sharing this recipe with you today.  With a few normal yet unlikely ingredients, this version of bbq chicken does not burn - but is full of yummy flavor.  Enjoy!

Crockpot BBQ Chicken Sandwiches

Serves 6-8

Ingredients:
1 Bottle BBQ Sauce

2 Pounds of Chicken Breasts (boneless)

1/2 Cup Italian Salad Dressing

1/4 Brown Sugar

2 Tablespoons Worcestershire Sauce

Onion Buns of Your Choice

Cheese (optional)

Red Onion (optional)

In your crockpot, add the BBQ Sauce, Italian Salad Dressing, Brown Sugar and Worcestershire Sauce.  Stir to combine.  Next, add in the chicken breasts.  Turn them over to coat with the sauce.  Cover and cook on low approx. 6 hours.  Once cooked, they should be very tender and easy to shred.  To serve, pile meat on your favorite type of bun and if you like cheese - I recommend smoked cheddar.  Top with thinly sliced red onion if you wish.  Enjoy!

Thai Chicken Salad

Who loves Thai Peanut Sauce?!?!?!?  If so, this recipe is for you!!  A local restaurant used to have a Thai Peanut Chicken Wrap on the menu . . .but they removed it.  It's been a few years now . . .and I still crave it.  So, I finally buckled down and decided to try and recreate the dressing and make it into a salad (instead of a wrap).  Succulent grilled chicken, crisp lettuce, crunchy red pepper, cool cukes and let us not forget about that divine peanutty salad dressing!  

Thai Chicken Salad

Serves 2

Ingredients:

6-8 oz Grilled Chicken Breast

4 Cups Romain Lettuce

1/2 Cup Diced Cucumber
1/2 Cup Diced or Sliced Carrot

1/4 Cup Diced Red Bell Pepper

4 Green Scallions, Sliced

1/4 Cup Crunchy Chow Mein Noodles (optional)

3 Tablespoons Peanut Butter

2 TB Rice Wine Vinegar

1 Teaspoon Dried Cilantro
1/4 Teaspoon Chili Garlic Sauce (aka Sirracha)

1 Teaspoon Low Sodium Soy Sauce
1 Drop Coconut Extract

1/4 Cup Water

Step 1:  Create the Thai Peanut Salad Dressing.  To do so, in a small bowl - combine the peanut butter, rice wine vinegar, cilantro, soy sauce, coconut extract and chili garlic sauce.  Mix together until well blended.  Add the water and stir until well blended.   Set aside.

Step 2:  Prep your salad by dividing the lettuce among two plates.  Top each bed of lettuce with chicken, carrot and cucumber.

Step 3:  Drizzle the dressing on the salads and then top with remaining ingredients (scallions, red pepper and crunchy noodles).

Enjoy! This may make more peanut dressing than you need for the salad.  If so, store in a covered container and place in the fridge for later use.

Grilled Chicken Marsala

Who loves Chicken Marsala?!?!?!  ME ME ME!!  I just recently tweaked my original (more traditional) version into a grilled version . . .and I am enamored.   It's a few less calories because you omit the flour.  In fact, I might even like this version better . . .the sweet Marsala sauce, juicy and tender chicken breasts along with the meatiness of mushrooms.  Oh my, I'm swooning just thinking about it!  

Grilled Chicken Marsala

Serves 4-6

Ingredients:

1 Pound Chicken Breasts, Boneless and Skinless

1 Envelope (about 1 oz) Brown Gravy Mix

3/4 Teaspoon Morton's Nature's Seasoning (OR 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper)

1 Tablespoon Olive Oil

1 Medium Onion, Chopped

2 Cups Fresh Mushrooms, Sliced

2/3 Cup Marsala Wine

1 Pound Pasta, Cooked and Drained

Step 1:  Preheat your grill to medium-high heat.  Sprinkle the chicken with the Nature's Seasoning (or salt and pepper).  Cook on the grill until cooked through and juices run clear when cut into. 

While the chicken is cooking . . .

Step 2:  Prepare the gravy mix as directed on the packaging.  Set aside for later use.

Step 3:  In a large fry pan over medium heat, heat the olive oil and add the chopped onion and mushrooms to the pan. Cook until the onions and mushrooms are soft.  Stir in the Marsala wine.  Then, add in the prepared gravy.  Stir to combine.  If it seems a little thick, add a bit of water to thin it.  Remove from heat.

Step 4:  To serve, place the grilled chicken on top of the bed of pasta.  Pour the sauce over the chicken and pasta.  Ta-Da!  Dinner is served.

Chicken and Stuffing Hot Dish

My favorite meal growing up was my mom's fried chicken served with stuffing (and mashed potatoes with gravy and vegetables . . .which were not my favorite parts of the meal).  We ate this almost every Sunday and I always looked forward to it.  Fast forward to adulthood - who has time to fry chicken now days?  Forget it!  Instead, this hot dish captures that essence of chicken and stuffing and is just as satisfying without all the oil of frying.  Tender chicken, creamy sauce . . .and stuffing on the top which remains soft and squishy and just a little bit crunchy.  Oh my.  All the things I love!

Chicken and Stuffing Hot Dish

Serves 4-8

Ingredients:

1 - 2 lbs of Boneless, Skinless Chicken 

1 (10.75 oz) Can of Cream of Mushroom Soup

1 (6-oz) Box of Stuffing, such as Stove Top

1/3 Cup Sour Cream

2 Cups Frozen Peas (or other choice of frozen vegetable)

Instructions:

Step 1:  Preheat oven to 400 degree F.  Prepare a 9x13 baking dish by spraying it with pan spray.

Step 2:  In a large bowl, dump in the stuffing mix.  Add 1 and 2/3 Cups really hot water (from your sink should be okay).  Stir to combine.  Set aside.

Step 3:  In a small bowl, combine the mushroom soup and sour cream.  Mix together until well blended.

Step 4:  Place all the chicken pieces in the prepared baking dish.  Spread the soup/sour cream mix over the chicken.  Pour the frozen peas over the soup/sour cream layer.  Lastly, top it with the stuffing.

Step 5:  Place in the oven to bake for 30-40 minutes, until the chicken is cooked through.

Let stand at room temp for 5-10 minutes before serving.  It will be very, very hot!!

Grilled Honey Mustard Chicken

Every once in a while you just have to treat yourself to something sweet, succulent and savory . . .such as Honey Mustard Chicken.  This recipe is really about the sauce.  The honey-mustard sauce is a home made, easy, and delicious.  You don't even really need to put it on chicken.  A spoon is a perfectly acceptable vehicle for consumption of the sauce!!  But, it does make a mighty fine glaze for grilled chicken . . .

Grilled Honey Mustard Chicken

Serves 4

Ingredients:

1 lb Boneless Chicken Pieces (I used breasts)

Salt and Pepper

1 Teaspoon Rosemary (crushed)

1 and 1/2 Tablespoons Dijon Mustard

1/4 Cup Mayonnaise

1/3 Cup Honey

Step 1:  Prep your chicken and season with salt and pepper.  Preheat your gill to medium.

Step 2:  Now to make the honey  mustard sauce.  In a small/medium sized bowl, combine the mustard, mayo and honey.  Mix until thoroughly combined. Add the rosemary and stir until combined. Divide the mixture in half so that you have 2 containers.  You will use one of these for glazing the chicken and one as reserve for extra sauce :)

Step 3:  Once the grill is heated, place the chicken on the grill and cook as you normally would (over medium indirect heat).  When you are ready to flip the chicken, flip it - usually about 5 minutes on our grill.  Then take a cooking brush and brush the honey mustard on top of the chicken.  Continue to grill the chicken until it is nearly done.  Once it appears close to being done, flip the chicken and spread the new topside with the honey mustard.  Continue cooking the chicken until it reaches an internal temp of 160 degrees Fahrenheit.  Discard the any leftover honey mustard sauce that the brush has touched.  We do not want any cross contamination or any potential raw chicken juice to be consumed.

Step 4:  Remove the chicken from the grill and serve with the additional honey mustard sauce that you set aside earlier.  You can store any unused or leftover sauce in the fridge for later consumption.

  

Tips:  

A.  Don't have crushed rosemary?  Take your regular dried rosemary and mince it with a knife.  Or, run it through a spice grinder.  

B.  Watch your chicken so it doesn't burn!  Especially once you have glazed it with the sauce.  The sauce contains honey - which will burn if a flame catches hold of it.  This is why you should cook with indirect heat (not direct heat) on the grill for this recipe.

Fancy Pants Chicken and Mushrooms

I made this dish the other night and I think I may have received the best complete ever from the teenager.  She said, "This chicken is soooooooooooo good, it makes me feel like I am eating in a fancy restaurant even though I'm wearing sweatpants."

Yeah.  It's that good.

It's a recipe originally featured on Lydia's.  I modified it a bit to suit my family.  It was very easy to make and turned out wonderfully.  I served it with a side of Macaroni with Browned Butter Sauce.  All was divine, everyone was full and still asked for a second helping.  Yep.  It was that good.

Fancy Pants Chicken and Mushrooms

Serves 4-6

Ingredients:

1 LB Chicken Breasts, Boneless and Skinless

1/2 Cup Tomato Sauce

4 Tablespoons Unsalted Butter

1/2 Cup White Wine (I used a Chardonnay)

1 Pound Sliced Mushrooms

4 Tablespoons Olive Oil

1 Cup Flour

Salt & Pepper or Nature's Seasoning Blend

1 Tablespoon Sage

Step 1:  Prep your chicken by washing it and patting it dry.  If you are using really thick chicken breasts, pound them between two pieces of wax paper or plastic wrap with a mallet until they are about a 1/2 inch thick. 

Step 2:  In a large fry pan, add 2 TB of Olive Oil and 2 TB of Butter.  Heat over medium-high heat.  

Step 3:  Place the flour in a shallow dish (I use a pie pan).  Sprinkle the chicken with Salt and Pepper or Nature's Seasoning Blend.  Dredge the chicken, 1 cutlet at a time, in the flour.  Tap the excess flour off the cutlet and place in the heated frying pan.  Do this with all the chicken.

Step 4:  Lightly brown the chicken on both sides, about 2 minutes per side, then remove to a plate.

Step 5:  Once the chicken is out of the pan, add the remaining 2 tablespoons of olive oil, slice mushrooms and garlic. Drizzle with 1/4 cup of water and cook until mushrooms are softened and the water evaporates, about 4 minutes.

Step 6:  Slide the mushrooms to the side, and put the chicken back in the pan, in one layer, and arrange the mushrooms on top of the chicken. Increase the heat to medium-high.  Add the sage and the remaining 2 tablespoons of butter, in pieces, in the spaces in the pan. Pour the white wine and tomato sauce into the spaces in the pan as well. Sprinkle each chicken breast with 1 tablespoon of the grated cheese. Cover, and simmer until the chicken is cooked through, about 10 minutes. Uncover, increase heat to reduce the sauce to your liking, and serve.

Roasted Chicken with Lemon and Thyme

Here is my favorite roasted chicken recipe.  I have to say, roasting a whole chicken is so much better than the individual parts.  It is so much more flavorful and that much more juicy.  This is a great rainy-day recipe for the summertime or a great meal with some potatoes for the cooler months.  It is succulent, juicy and has just the right amount of seasoning.  Hints of garlic and savory, tart lemon flavor the meat beautifully.  Everyone in the family is sure to enjoy!

Roasted Chicken with Lemon and Thyme

Serves 4-6

Ingredients:

Cooking Spray

1 Onion, Peeled and Roughly Chopped

2-3 Carrots, Peeled and Roughly Chopped

2-3 Celery Stalks, Roughly Chopped

2 Tablespoon Dried Parsley

1 Tablespoon Dried Thyme

1 (5½-pound) Whole Roaster Chicken

2 Teaspoons Nature's Seasoning

1 Tablespoon Olive Oil

1 Lemons, Cut into Wedges

4 Teaspoons Chopped Garlic

1 Cup Low-Sodium Chicken Broth

Step 1:  Preheat oven to 450 degrees. Coat a 9x13 baking or roasting pan with cooking spray.

Add the onion, carrots and celery to the pan and top with parsley and thyme. Mix ingredients to evenly distribute them.

Step 2:  Time to prep the chicken!  Remove the giblet pack and neck (usually stored in the cavities).  Discard.  Rinse chicken with cold water and pat dry.  Starting at the neck, loosen the skin around breast using your finger. Rub entire chicken (including breast meat under the skin) with olive oil. Season the outside of the chicken and the inside of cavity with Nature's Seasoning.  Next, add the garlic to the chicken cavity and rub into the flesh of the cavity.  Now, stuff the lemon wedges into that same cavity.  

Step 3:  Place the prepped bird on top of the vegetables in the roasting pan (place it chicken breast- side up).  Pour the chicken broth over the vegetables and bake in oven for 30 minutes. After 30 minutes reduce heat to 350 degrees and bake chicken additional 45 minutes.

Step 4:  Remove the chicken from the pan and let it rest, covered with foil for 20 minutes. Place the vegetables into a serving dish.  Next, pour the liquid into fat a separator.  Once the liquid has settled/separated, use this as a sauce for your chicken.  Meanwhile, carve the chicken and serve with the vegetables and sauce.

Chicken, Black Bean and Avocado Burrito

Sometimes, a girl just needs to eat her avocado . . .and this is a great way to do so.  Every now and then, I just crave them.  Oh so creamy and delicious . . . very underrated fruit!  Here is a quick burrito that comes together easily.  The flavors melt together and is just divine.  

Chicken, Black Bean and Avocado Burrito

Serves 2

Ingredients:

1/2 Cup Shredded Chicken

1/2 Cup Black Beans, rinsed

1 Avocado - Diced

3 TB Salsa

1 TB Ranch Dressing

2-3 TB of Red Onion, diced

2 Large Tortillas (8-10 inch size)

In a large, microwave safe bowl, combine all ingredients except for the tortillas.  Gently stir to combine.  Microwave for 1-2 minutes on high, until thoroughly heated through.  Lay out your tortillas on plates.  Divide the mixture between the two tortillas.  Wrap each tortilla up and enjoy!

Optional:  Instead of enjoying right away, heat a skillet with a little non-stick spray in it.  Add the assembled burritos and cook over medium heat until browned on one side, then flip and brown on the second side.  YUMMO!!

Italian Chicken with Roasted Tomatoes, Artichokes and Red Onion

Here is a super simple, easy meal that is delicious.  Great for busy weeknights . . .looks all fancy schmancy, but it's really not.  Easy. Easy. Easy.  And Yummy.

Italian Chicken with Roasted Tomatoes, Artichokes and Red Onion

Serves 4

Ingredients:

1 LB of Chicken Breasts or Chicken Tenderloins

2 Pints of Grape Tomatoes

1 Large Red Onion, cut into wedges

1 14 oz Can of Artichokes Hearts Quartered (not marinated and drained)

1/3 Cup Kraft Viva Italian Dressing (Lively & Rustic)

1 Tablespoon Italian Seasoning Blend

1 Tablespoon Garlic Powder

Step 1:  Spray a large sheet pan with pan spray.  Set aside.  Preheat the oven to 350 degrees Fahrenheit.

Step 2:  Place the chicken pieces in a single layer on the sheet pan.   Add the tomatoes and red onion.  Sprinkle all with the Italian seasoning and garlic powder.  Drizzle all with Kraft dressing.

Step 3:  Place the sheet pan in the oven and let roast for 15 minutes.  

Step 4:  After 15 minutes of baking, remove from the oven and stir the ingredients and flip the chicken.  Add the artichokes.  Return to the oven and bake for another 15 minutes, until chicken is cooked through (juices run clear).

Polynesian Party Wings

These are so dang good . . .I had forgotten about how delicious they taste.  When chicken wings were on sale last week at the grocery store, M & I thought to ourselves . . .yeah, we could totally go for some wings.  But we had just had spicy buffalo chicken not too long ago.  So then what?  Aha . . . . sticky wings!!  These are a potluck favorite and are always gone instantly.  Beware – although this recipe makes 3 lbs of wings, you soon learn that 3 lbs really isn’t that much!  You can easily serve these as a main dish with some rice on the side.   They also make a great finger food/appetizer (hint hint . . .holiday or Superbowl time).   The best way I can describe them is a blend between an Asian flavor and a Polynesian flavor.  They are not spicy at all – however, some red pepper flakes would add a new dimension for those who like it hot (experiment at own will)!  As well, I highly recommend lining the cookie sheet/baking pan with tinfoil OR just use a cheap tinfoil pan.  The sauce gets real sticky when you bake the wings – and the pan is not fun to clean!  Unless, of course, you are not the one doing the dishes – then who cares!  I also need to put a plug in about soy sauce in general.  Although this recipe calls for regular Soy Sauce, our family has discovered that we actually prefer Low-Sodium Soy Sauce by Kikoman.  It actually has flavor, other than salty.  If you haven’t tried it – I recommend it.

 Polynesian Party Wings

3lbs Chicken Wings, thawed or fresh

1 Cup Soy Sauce

1 Cup Sugar

1 Cup Water

½ Cup Pineapple Juice

1 tsp Ground Ginger

1 tsp Garlic Powder

 In a large bowl, mix together all ingredients excluding the meat.  Mix well.  Add the wings and stir to coat the meat.  Cover and let marinade for at least 4 hours or up to 24 hours in the fridge.  I like to mix this up at night and let them marinade overnight.  

Prepare baking sheet:  line sheet with tinfoil and spray with nonstick cooking spray.  Or, prep tinfoil pan with nonstick cooking spray.  Preheat oven to 350 degrees F.  Bake wings for 1 – 1.5 hours, until tender and fall off the bone.  Yummmmmmmmmmmmmm.

Green Chile Chicken Enchiladas

Close your eyes and set the way-back-machine to 1996.  Alanis Morissette, 2Pac, Coolio, Oasis . . .baggy sweaters, clunky loafers, tall socks and CKOne.  Good times my friends, good times . . .and that's where I first learned about these amazing Green Chile Chicken Enchiladas.  I was in college and a friend-of-a-friend used to make these enchiladas along with Spanish rice on the side.  

This recipe is pure nostalgia for me . . but the I love the flavors.  They are not spicy, but creamy and oh-so very flavorful.  Yum.

Green Chile Chicken Enchiladas

Serves 4-6

1 (12-count) Package of Flour Tortillas, 6-inch size

4 oz Can of Green Chiles

2 Cups Shredded Chicken (cooked)

1 Cup Diced Onion

1/2 Cup Diced Green Bell Pepper

5 TB Butter, divided

1/4 Cup Flour

1 and 1/2 Cups Shredded Monterrey Jack Cheese

1 Tablespoon Ground Coriander

3/4 Teaspoon Salt

1 Cup Sour Cream

2 and 1/2 Cups Chicken Broth

Step 1:  Prepare a 9x13 baking dish by greasing it or spraying with non-stick spray.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  In a large bowl, combine the chicken and green chiles.  Set aside.  

Step 3:  In a large sauce pan, add 2 Tablespoons of butter and the onion and green pepper.  Saute until tender.  Add to the onion/pepper mixture to the bowl with the chicken.  Set aside.

Step 4:  In the same (now empty) sauce pan, melt the remaining butter (3 TB).  Stir in the flour, coriander and salt. It will form a thick paste.  This is good and this is what you want! 

Step 5:  Slowly add in the chicken broth to the flour paste you just made by adding a little broth at a time and stirring until well combined.  Cook over medium heat until slightly thickened.  This should only take a few minutes.  Once thickened, stir in the sour cream and 1/2 cup of the cheese.

Step 6:  Take 1/2 cup of the sauce you created and add it to the chicken mixture.  Stir to combine.

Step 7:  Time to assemble!!  Take one tortilla and place approximately 1/4 cup of the chicken filling on top of it and then roll it up.  Place it in the baking pan and repeat until all the tortillas are filled.  

Step 8:  Pour the sauce over filled tortillas and then sprinkle with the remaining cheese.  Bake uncovered for 25-30 minutes (until heated through, hot and bubbly).  

Serve it up with some Spanish Rice and you will be patting yourself on the back and waiting for more!

Healthier Sweet and Sour Chicken

Chinese / Asian food is by far my most favorite gendre of food.  However, I really don't care for the sweet, gooey pink sauce that is so commonly used for sweet and sour dishes.  Truth be told, what's in that sauce??  This recipe rids itself of that sauce and is packed full of veggies and pineapple.  Then, it's simmered down and the sauce forms itself.  And it tastes amazing.

Healthier Sweet and Sour Chicken

Serves 4

Ingredients:

1 lb Chicken Breast, diced into bite size pieces

2 TB Vegetable Oil

1 Green Bell Pepper, washed and sliced

2 Bunches of Green Onions, washed and cut into 1-inch pieces

1 and 1/2 Cups Pineapple Tidbits, drained

1/2 Cup Apricot Jam

5 Cloves of Garlic, minced

1 Three-Inch Piece of Ginger, peeled and sliced into matchsticks

3 Tablespoons White Vinegar

1/4 Teaspoon Sriracha Sauce (optional)

Salt

Step 1:  Heat a large frying pan over medium high heat with oil.  Once shimmering, add the chicken and season with salt.  Cook for 5 minutes until beginning to brown.

Step 2:  Add the green bell pepper, green onions, pineapple, apricot jam, sriracha, garlic and ginger.  Continue to cook until  chicken is cooked through, approximately 3-4 minutes.

Step 3:  Add the vinegar and stir to coat.

Serve with rice and enjoy!

Chicken Cordon Bleu Hand Pies (or Hot Pockets)

The other day we made a big ol' ham that resulted in a lot of leftovers.  So far, we've had sandwiches and eggs benedict with the leftovers.  And then this morning, my hubby says,  "can we make chicken cordon bleu with the ham . . .but like a hot pocket?"  Sure, what the heck . .sounds rather delish!  And if you don't want to make homemade pie crust - you could surely use store bought.  Although, this particular pie crust was super yummy and very easy to work with when rolling out.

Chicken Cordon Bleu Hot Pockets

Makes 8 Hand Pies

Crust

2 Cups Flour

1/4 Cup Cornmeal

1/4 Cup Vegetable Oil

4 Teaspoons Baking Powder

2 Teaspoons Sugar

2 Teaspoon Onion Powder

2 Teaspoon Garlic Powder

1 Teaspoon Salt

1 Cup Water

Filling

3 Cups Chicken, Cooked and Chopped

1 Cup Ham, Cooked and Chopped

1 Cup Swiss Cheese, Shredded

1 Cup Milk

3 Tablespoons Flour

3 Tablespoons Butter

1 Teaspoon Nature's Seasoning

1/4 Teaspoon Tarragon (optional)

1 Tablespoon Mustard

1 Tablespoon Lemon Juice

Tops of Pies

1 Egg

1 Tablespoon Water or Milk

Paprika

To Prepare the Filling:

Step 1:  In a large bowl, combine the chicken and ham.  Set aside.

Step 2:  In a small sauce pan over low heat, add the butter and melt.  Once melted, stir in the flour until well combined.  Next, add in the mustard and lemon juice and stir until well combined.  You should have a smooth paste.  Now, add in the milk a little bit at a time (I pour about a 1/4 cup at a time) and stir until smooth.  Repeat with the milk until it is all combined.  Then, add in the Nature's Seasoning and tarragon.  Stir to combine.  Raise the heat and bring to a boil, constantly stirring.  It will begin to thicken and you will want it the consistency of gravy.  Once thickened, remove the stove and pour over the meat.   Mix well so all the meat is coated.

Step 3:  Add the cheese to the meat mixture.  Mix thoroughly.  Set aside.

For the Crusts:

Step 1:  Grease 2 large cookie sheets and set aside.

Step 2:  In a large bowl, combine all of the crust ingredients except for the water.  Mix together until it looks like a course meal.  Now, you will add in teh water a little bit at a time.  DO NOT ADD IN ALL THE WATER AT ONCE.  When working with dough, you always want to add in the liquid in small amounts and mix in between additions.  Many times, you may not use all the water.  The goal is have the dough comes together in a ball - but not too sticky, not too try.  I used about a 3/4 cup water total.  You want the dough to be wet enough to stick together and not be crumbly.

Step 3:  Sprinkle some flour on your work surface and take your dough out of the bowl.  The easiest way to portion it out so that you have enough for 8 pieces, is to cut in half (now you have two pieces).  Put half back in the bowl and out of your way.  With the remaining dough on your work surface, cut in half again and in half again - you should have four equal pieces.

Step 4:  Set three of those pieces aside and dust the remaining piece with a little flour.  Also, dust your rolling pin with a little flour too.  Now, roll out the dough into  a thin circle.  It does not need to be perfect.  

Step 5:  On the bottom half of the circle, place about 1/2 cup of the filling on top of the crust.  Fold the top half of the crust down over the filling and pinch the edges together.  A fork works very well to pinch the edges.  Carefully, pick up the hand pie and place on the greased cookie sheet.  

Step 6:  Repeat the above steps regarding the crust until you have assembled 8 hand pies.  

To Bake:

Step 1:  Preheat the oven to 375 degrees Fahrenheit.  

Step 2:  Poke each pie with a fork to vent.

Step 3:  Make a simple egg-wash by cracking 1 egg into a small bowl and beat.  Add in 1 tablespoon of milk or water and beat until well combined.  Brush each hand pie with the egg-wash.  Sprinkle each hand pie with paprika.

Step 4:  Place the pies into the oven and bake for 20-25 minutes, until golden brown.

Chicken Marsala

Chicken Marsala . . .sounds fancy, doesn't it?  It really isn't.  Don't let the name fool you.  It is, indeed, quite delicious though.  It's one of my favorite dishes - and when it's done well, it absolutely fantastic.  But, when it isn't done well - well, it's horrible!  And I've had a few horrible renditions of it from restaurants.   What exactly is it?  Chicken Marsala is lightly coated chicken breasts in a brown sauce that uses Marsala wine and mushrooms.  It's a little bit sweet and also savory.  Often, you'll see it served with either pasta or mashed potatoes.  It's completely delectable either way.  

Where do you even get Marsala?  You can either purchase it at your favorite liquor store (buy SWEET Marsala) or at the grocery store.  Most grocers have some cooking wines stocked - our local store places them near the vinegars.

Chicken Marsala

serves 4

Ingredients

1 Pound Chicken Breasts, Boneless and Skinless

1 Envelope (about 1 oz) Brown Gravy Mix

1/4 Cup Flour

3/4 Teaspoon Morton's Nature's Seasoning (OR 1/2 Teaspoon Salt and 1/2 Teaspoon Pepper)

1 Tablespoon Olive Oil

1 Medium Onion, Chopped

2 Cups Fresh Mushrooms, Sliced

2/3 Cup Marsala Wine

Prepare the gravy mix as directed on the packaging.  Set aside for later use.

Combine the flour and Nature's Seasoning in a pie plate or shallow dish until well blended.  

Next, heat the oil in a large frying pan and cut the chicken into bite-sized pieces.  A few pieces at time, dredge them in the seasoned flour and add to the hot frying pan.  Continue to do so until all the chicken is coated and cooking in the pan.  As well, add the chopped onion to the pan at this time in addition to the mushrooms.

Once the chicken is no longer pink inside and mostly cooked through, add the Marsala to the skillet.  Let it heat through and be sure to stir everything and scrape the bottom of the pan to loosen any bits that may be stuck to the bottom.  Those little bits are very flavorful!!  Add the prepared brown gravy and stir to coat chicken/mushroom/onions.  Continue to heat until the chicken is thoroughly cooked and the sauce is warm.

Personally, I prefer to eat this dish with pasta.  However, it's equally delish with mashed potatoes.  Regardless, you'll want something nice and starchy to sop up all that nummy Marsala sauce!

Please note, in the above picture I served it with some cute little pasta shells (I just tossed it all together into a large serving bowl).  And if by chance you have leftovers - it also reheats well!  And your coworkers will be all jealous too . .. it smells that good and tastes even better.

Green Chile Chicken Enchiladas

Mmmmmmmmm . . .tender, shredded chicken.......savory green chiles.......creamy, melty monteray jack cheese .......... oh my, my.  This recipe is (singing) awesome!  And I cannot take credit for it.  I am merely passing it on.  I first enjoyed these enchiladas in college.  A friend of a friend used to make them.  Not sure what she's up to anymore, but I can assure you that I told my friend whom I do still keep in touch with that I made these enchiladas this week.  I hope you enjoy them as much as I do!

Chicken Enchiladas

Ingredients:

1 Cup Onion, diced

2 T Butter, 3 T Butter (5 in total)

4 oz Can of Green Chiles

1/4 Cup Flour

3/4 tsp Salt (optional)

1 Cup Sour Cream

1/2 Cup Green Bell Pepper, Diced

2 Cups Cooked Chicken, Shredded

1 T Ground Coriander

2 1/2 Cups Chicken Broth (I prefer low sodium)

1 1/2 Cups Monteray Jack Cheese, Shredded

12, 6-inch Flour Tortillas

In skillet, melt 2 T butter and add the onion and green pepper.  Saute until softened.  Transfer to large bowl and add the chicken and green chiles.  

In skillet, melt 3 T butter and stir in the flour and corriander.  It will form a thick paste or dough.  A little at a time, start adding the broth.  Stir in a little at a time and mix thoroughly with a whisk.  Continue to add a little broth at a time and keep whisking until all broth has been added and the sauce is smooth.  Once smooth, add the sour cream and 1/2 cup of cheese and whisk until sauce is nice and velvety and the sour cream and cheese is fully incorporated.  At this point, taste it.  If it needs salt - add the salt (all or part of it).  

Take 1/2 Cup of the sauce and add it to the chicken.  Stir together.

Grease a 9x 13 baking dish.  Take 1 cup of the sauce and spread it on the bottom of the pan.  

Fill each tortilla with approximately 1/4 cup of the filling and place in the pan as you go.  Make two rows of 6 rolled enchiladas.   

Pour remaining sauce over the top and sprinkle with the remaining cheese.

Bake uncovered for 25 minutes in 350 degree F oven.  

These can be made a day ahead of time and store in the fridge.  When ready to bake, bake covered for 1/2 hour and then remove the lid and bake for an additional 15 minutes.