chicken

Chicken Enchilada Spaghetti.

Chicken Enchilada Spaghetti serves 2-4 1 tablespoon olive oil 1/2 onion, chopped 1/2 green pepper, chopped 1/2 red pepper, chopped 2 garlic cloves, minced or pressed 1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1/2 teaspoon smoked paprika 1/4 teaspoon pepper pinch of cayenne pepper 2 boneless, skinless chicken breasts, cooked and shredded 1/2 pound of dry whole wheat spaghetti 1 10-ounce can of red enchilada sauce 3/4 cup freshly grated sharp cheddar cheese cilantro for topping Boil water for pasta and prepare pasta according to directions. While pasta is cooking, heat a large skillet over medium heat and add olive oil. Add onions, peppers, salt and pepper and let cook until vegetables are soft, about 5-6 minutes. Add garlic and cook for another 1-2 minutes, then stir in chicken, cumin, cayenne, paprika and chili powder, along with the can of enchilada sauce. Turn the heat down to low, drain the cooked pasta, then add pasta to the skillet too. Fold in cheese and mix thoroughly to combine. Toss with a set of kitchen tongs until everything is mixed, then serve with a bunch of fresh cilantro.

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Crockpot BBQ Beer Chicken.

Crockpot BBQ Beer Chicken serves about 8-10 3 pounds boneless, skinless chicken breasts (about 6 large) 1 tablespoon onion powder 1 tablespoon smoked paprika 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon pepper 8 ounces of beer (I used a classic amber) 32 ounces of barbecue sauce Season chicken with onion powder, garlic powder, paprika, salt and pepper. Add to crockpot, then add beer and 24 ounces of barbecue sauce. Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired. Notes: 1. I’ve found that *thinner* barbecue sauce works better (such as Bone Suckin’ Sauce) than thicker sauce (like Sweet Baby Ray’s). If you choose to use a thicker sauce, you may want to add a little more beer (or liquid) in order for the sauce not to burn and thicken on the edges of the pot. This is also the reason I don’t use my homemade barbecue sauce. 2. If you don’t want to use beer, you can try a ginger ale, chicken stock, or even water. 3. This makes a ton of chicken and I usually freeze immediately freeze a container for later.

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Crispy Honey Lemon Chicken.

Crispy Honey Lemon Chicken serves 4-6 4 boneless skinless chicken breasts, cut into pieces 1/4 cup olive oil + 3 tablespoons 3 tablespoons honey + more for dripping/drizzling the juice of 2 large lemons 1 tablespoon fresh lemon zest + 2 teaspoons 1/2 teaspoon salt 1/2 teaspoon pepper 1 cup all-purpose (or whole wheat) flour 2 tablespoons cornstarch In a bowl, combine 1/4 cup olive oil, 3 tablespoons honey, lemon juice, 1 tablespoon lemon zest, and a 1/4 teaspoon each of salt and pepper. Whisk ingredients together, then add chicken pieces to a ziplock bag and pour marinade over top. Let sit for 30 minutes – 2 hours. When ready to make, add flour, cornstarch, 1 teaspoon lemon zest and the remaining salt and pepper to a large bowl. Mix well. Heat a large skillet on medium-high heat, and once it is very hot, add 1 tablespoons of olive oil. Coat chicken pieces in the flour mixture, then add to the skillet and cook until each side is golden brown, about 3-4 minutes per side. Remove and set chicken on a paper-towel covered plate. Cook remaining batches, adding more/less oil if needed. I used 3 tablespoons, but depending on how [...]

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Easy Roasted Chicken Noodle Soup.

Easy Roasted Chicken Noodle Soup makes one giant pot, serving at least 8 1 6-pound roasting chicken + fresh thyme, olive oil, salt and pepper for your chicken 96 ounces low-sodium chicken stock 2 cups of chopped carrots 2 cups of chopped celery 2 medium sweet onions, chopped 1 1/4 pounds (about 20 ounces) of egg noodles 2 teaspoons black pepper 1 1/4 teaspoons salt for additional flavor, add: minced garlic, fresh rosemary, thyme and parsley Preheat oven to 425 degrees F. Remove chicken from packing and clean if necessary. [See a full tutorial for roasting a chicken HERE.] Rub chicken with olive oil, then sprinkle liberally with salt and pepper. Set in a roasting pan or baking dish breast-side up, and roast for about 90 minutes, or until juices run clear when sliced near the thigh. Remove chicken from oven and let cool completely. Once cool, remove skin (i.e. eat it) and remove all white and dark meat, setting aside in a bowl. Fill a large stock pot with chicken stock. Add the chicken carcass into the pot, then add a few sprigs of fresh thyme (I used 5 sprigs). Bring the stock to a simmer and let bubble [...]

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Roasted Red Pepper Penne.

Roasted Red Pepper Penne serves 4 2 large red peppers 3 cloves of garlic 1/3 cup parmesan cheese 4-5 basil leaves, torn 1/4 teaspoon black pepper 1/8 teaspoon salt 4-5 tablespoons olive oil (I used a garlic-infused from Fustinis) 2 cups of dry whole wheat penne 1/2 yellow onion, chopped 2 thin sliced boneless, skinless chicken breasts salt & pepper for seasoning chicken To roast peppers: remove core and seeds from peppers and slice into pieces. Lay on a baking sheet and preheat the broiler in your oven. Place under the broiler skin-side up until skins are completely charred and black – this took about 10 minutes for me but will depend on your oven. Just check every 2 minutes or so. Immediately remove peppers from oven and using kitchen tongs, quickly place them in a ziplock bag then seal it. Set aside for 20-30 minutes. While peppers are “steaming” in the bag, pat the chicken breasts completely dry with a pepper towel, then season them with salt and pepper. Heat a skillet over medium high heat and add 1 tablespoon of olive oil. Brown chicken on both sides until cooked through, about 4-5 minutes per side. {I made the [...]

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End of Summer Chicken Skillet.

End of Summer Chicken Skillet serves 3-4 3-4 boneless skinless chicken breasts 2 slices of bacon, chopped 1/2 red onion, chopped 1 zucchini, chopped 1 bell pepper, chopped 10 small yukon gold potatoes, quartered 3 garlic cloves, minced 2 ears of grilled corn, cut off the cob salt & pepper Preheat oven to 375 degrees. Tenderize meat (by pounding it with a tenderizer or skillet) and pat completely dry with a paper towel. Set aside. Chop potatoes and vegetables (except for garlic) and add to a bowl. Season with salt and pepper and toss to coat. Heat a cast iron (or oven safe) skillet on medium heat. Once hot, add chopped bacon and cook until almost crispy and fat is rendered. Remove from the skillet with a slotted spoon and let drain on a paper towel. Add vegetables and potatoes to skillet and cook for 5 minutes, tossing occasionally. Add garlic and cook for another minute. Remove veggies and potatoes from skillet. Season chicken liberally with salt and pepper and add to skillet. Cook until golden on each side, about 3-4 minutes per side. [Note: if the skillet is drying up feel free to add 1-2 teaspoons of olive oil [...]

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General Tso’s Chicken.

Can’t believe I almost forgot to tell you about this general tso’s chicken. Where is my brain? It’s our new favorite chicken dish. Our new favorite dinner. It’s much lower in sugar than any other homemade general tso’s I’ve tried. It’s the only way I was able to stick a piece of broccoli in my mouth… covered in delicious sauce. It’s a party in your mouth, seriously. I am in love. You can find the recipe on the Tasty Kitchen blog. Let me know what you think!

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Buffalo Chicken Enchiladas.

Buffalo Chicken Enchiladas adapted from my BBQ chicken enchiladas makes 8 enchiladas 8 large whole wheat tortillas (my favorite are La Tortilla Factory!) 3 boneless, skinless chicken breasts, cooked and shredded 28 ounce can red enchilada sauce 1/2 cup buffalo wing sauce (+ more depending on your tastebuds) 1 cup shredded monterey jack cheese 4 ounces gorgonzola cheese, crumbled 5 green onions, chopped 1/2 cup fresh cilantro, coarsely chopped Preheat oven to 375 degrees F. Spray a 9 x 13 baking dish with non-stick spray. Pour enchilada sauce in a bowl and begin by whisking in 1/4 cup buffalo wing sauce. Taste and adjust according to your desired level of heat – I added in 1/2 cup total. Set aside. Add shredded chicken to a bowl with 2 green onions and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly. Stir until mixture comes together. Pour a drizzle of enchilada/buffalo sauce in the bottom of the baking dish. Take each tortilla and fill it with a few heaping tablespoons of the chicken mixture. Roll each up and set it in the baking dish, seam side down. Pour another 1/2 cup or [...]

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Brown Sugar Butter Roasted Chicken.

Brown Sugar Butter Roasted Chicken 1 roasting chicken (Mine was about 5lbs, but any size will do. Just add a little more/less butter and sugar) 1/2 cup butter, softened 1/4 cup brown sugar 1 teaspoon course sea salt* 1 teaspoon black pepper* Preheat oven to 425 degrees F. Clean or prepare your chicken for roasting, remove giblets and pat completely dry with a paper towel. [For step by step photos of how I roast a chicken, click HERE.] In a bowl, combine softened butter and brown sugar with a spoon until creamy. Using your hands, rub butter over entire chicken, including underneath the skin if you wish. Sprinkle the entire thing with salt and pepper. Set chicken in a roasting pan breast-side up, or roast it over a beer can like I did: I set a beer can with a few sips of beer left in my pan, shoved it up the chicken’s… you know… and then roasted it. If desired you can layer some slices onions under the chicken, but I did not do this. The butter and sugar really caramelizes and I’m not sure any veggies would hold up underneath it. Roast for about 1 hour and 20 [...]

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Buffalo Chicken Tacos.

Buffalo Chicken Tacos serves 2 2 boneless, skinless chicken breasts, cut into pieces 2 tablespoons corn starch 1/4 cup flour (I used whole wheat) 1/2 teaspoon garlic powder pinch of cayenne pepper 1/4 cup buffalo wing sauce (I used Frank’s Buffalo Wing) 3 tablespoons olive oil 4-6 4-inch tortillas salt and pepper for toppings: shredded cheddar cheese, crumbled gorgonzola, avocado, shredded lettuce or cabbage, green onions, cilantro, ranch dressing and extra buffalo wing sauce for drizzling. Heat a skillet over medium-high heat. In a large bowl, combine corn starch and flour cayenne and garlic powder. Season the chicken pieces with salt and pepper, then dredge in the flour mixture. Add 1 tablespoon of olive oil to the skillet and once it gets hot, add chicken and brown on both sides – about 3-4 minutes per side. You can add the additional olive oil through cooking or once you flip the chicken. Once the chicken is done, set it aside in a bowl and toss with 1/4 cup of buffalo wing sauce. Set out an assembly line of tortillas, shredded cheddar, crumbled gorgonzola, lettuce, green onions, avocado, cilantro and ranch + buffalo wing sauce for drizzling. Serve hot so the cheese [...]

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