Lighter Sesame Chicken Lighter Sesame Chicken satisfies my craving for Chinese take-out, without all the calories that usually come along with it. Well hello there, how was your weekend? :) Besides meeting some friends for an impromptu wild Friday night out (oy,) finally watching The Vow on Saturday afternoon (omg what a horribly sad movie, right?!) and witnessing the Hawkeyes get spanked (SPANKED) later that night, there actually isn’t too much to report on from the home front! The past couple of weeks have been kind of stressful, what with deadlines, projects, presentations, and visualizing a happy ending to a large foodie event I’m involved in a few weeks down the road (details to come,) so I welcomed the chance to zone out and recharge the batts, if you will. As Luca Spaghetti said in the film Eat, Pray, Love (which I also watched this weekend): “Americans. Uhhh, touche, Signor Spaghetti. Enough of zee whining though, I got another Take-Out Fake-Out recipe for ya’ today! Then add 1/4 cup honey. Time to cook!
CrockPot Chicken Nuggets Recipe Day 256. I got the neatest email from Melissa yesterday, explaining how she made chicken nuggets for her children. I was really impressed with how she layered the chicken pieces on top of foil that was punched with little holes to allow steam to escape. I made some yesterday, and while I don't think I had quite as much success as she had, I will most definitely try them again, and I love it that I have a freezer bag full of nuggets to heat up for lunches and snacks. yay! The Ingredients. --4 to 6 boneless, skinless chicken breast halves--4 T butter or olive oil (I used butter)--4 eggs--1 cup breadcrumbs, or a mixture of cracker, cereal, tortilla chip, etc. crumbs.--1/2 teaspoon seasoned salt--1/2 teaspoon garlic powder--1 T flax seed meal (optional---I threw it in. The Directions. I used 6 chicken breast halves, and layered the cut up pieces in a 6 quart Smart Set Crock-Pot. Make sure the chicken is fully thawed. In a bowl, mix the melted butter or oil with the egg. The Verdict.
Crock Pot Honey Sesame Chicken I owe my mom for finding this recipe for me! I have been so busy back and forth from the hospital that she has been such a help in having dinner ready for me when I go home to feed my baby. She made this for dinner, and I kid you not, every single person in my family LOVED it! And I mean everyone… My mom, dad, my brother, my two sisters, my brother in law, AND my picky 2 year old! CROCK POT HONEY SESAME CHICKENrecipe form: Baby Center (we doubled the original recipe, and even then we still wanted more! 2.5 pound boneless, skinless chicken breasts (thighs would be fine too) Salt and pepper 1 cup honey 1/2 cup soy sauce 4 tablespoons diced onion 4 tablespoons ketchup 2 tablespoon canola oil 2 cloves garlic, minced 1/2 teaspoon red pepper flakes (optional) 4 teaspoons cornstarch dissolved in 6 Tablespoons water Sesame seeds Season both sides of chicken with lightly with salt and pepper, put into crock pot. Enjoy! Linking up to these parties and here
Monterey Chicken My Mother's Day was perfect. It's not often I can say I have a perfect day! Ella gave me these beautiful flowers. Patrick grabbed the salt just as I went to take this photo so it would look like he was helping. :) He did actually help. I really wanted glazed salmon sublime for dinner (a recipe I got from Steph and Dave Decker that is fabulous!) Ella sitting on her usual "perch" helping mix ingredients. I have to admit it was a little difficult to just sit and watch (actually read my new book) while my family worked in the kitchen. Happy Mother's Day to all you wonderful mommas out there. ***I forgot to take a photo and we gobbled up both dishes too fast! 4 boneless, skinless chicken breasts 1/4 c. bar-b-que sauce ( I use Bull's Eye) 1/4 c. real bacon bits 1 c. colby and jack cheese, shredded 1 14 oz. can Rotel tomatoes, drained (canned with green chilies added) sliced green onions pepper Preheat oven to 400 degrees. Preheat oven to 400 degrees. Enjoy!
“Breaded” Chicken Strips with Apricot Dijon Dipping Sauce Let’s just pretend for a moment that you’re not sensitive to gluten, that deep fried chicken is nutritious, and that KFC isn’t bad for your health. Close your eyes and try to remember the last time you feasted on KFC breaded chicken complete with it’s secret blend of spices and golden, crispy skin. Now open your eyes, scroll down, and make this recipe now. Seriously this is my new absolute favorite way to enjoy chicken. print, email or text this recipe “Breaded” Chicken Strips with Apricot Dijon Dipping Sauce Author: Leanne Vogel Allergens: Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Nut-free Prep time: Cook time: Total time: Serves: 8 strips, 4 servings Preheat the oven to 400F and line a baking sheet with parchment paper.Lightly beat the egg in a medium bowl, set aside.Mix the coconut, flour, garlic powder, salt and pepper in a shallow bowl.Working with one chicken strip at a time, dip the chicken in the bowl with the beaten egg and then coat with the coconut mixture. Directions
Honey Sauced Chicken I love finding new crock pot recipes, especially when those recipes have chicken. Chicken is my favorite meat. This meal was absolutely delicious! Honey Sauced Chickenrecipe from: Mmm…Cafe 3/4 pound chicken breasts1/2 tsp. salt1/4 tsp. black pepper1/2 cup honey1/4 cup soy sauce1/8 cup chopped onion (or 1/16 cup onion flakes)1/8 cup ketchup1 Tbs. vegetable oil1 clove garlic, minced1/4 tsp. red pepper flakes Season both sides of chicken with salt and pepper, put into crock pot. To bake chicken as a 30 minute meal:Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Serves 2.
Tuscan Garlic Chicken I would order this Tuscan Garlic Chicken every time I went to Olive Garden. It was my favorite! And then one sad day I went to order it and they didn’t have it anymore. I felt so lost. What would I order now? You can imagine my excitement when I found this delicious copycat recipe. Rating: 4 stars Difficulty of Recipe: 4 stars Review: Since I like a little more sauce I doubled the sauce recipe. Ingredients: 3/4 cup all purpose flour1/2 Tablespoon salt1 teaspoon pepper1/2 tsp dried basil1/2 teaspoon dried oregano4 boneless skinless chicken breasts5 Tablespoons extra virgin olive oil, divided1 Tablespoon finely minced garlic1 red bell pepper, cut into thin strips or chopped1/2 cup low sodium chicken broth6 ounces fresh spinach1/2 cup heavy cream2 Tablespoons cornstarch1 cup lowfat milk1 cup freshly grated parmesan cheese1 pound fettucini noodles 1. 2. 3. 4. 5. 6. 7. You might also enjoy:
Moroccan Chicken Since moving to the suburbs, one thing I do miss is the accessibility of good Moroccan cuisine. I especially like Moroccan cuisine during the spring and summer months because of the exotic and bright flavors. With a craving for Moroccan cuisine grumbling in my stomach, I'm glad to have come across this recipe for Moroccan Chicken that highlights a wonderful combination of aromatic spices and tender, braised chicken... Traditionally, Moroccan cuisine makes use of tagine pots, a special piece of cookware that does a great job at braising meats at a low temperature. I don't have a tagine nor is it really necessary to cook with one for good Moroccan fare. In fact, you could use a Dutch oven or even a slow cooker/crockpot, just as I have done to prepare this dish. Moroccan Chicken Combine paprika, cumin, ginger, coriander, 1 teaspoon salt, 1/4 teaspoon black pepper and 2 tablespoons olive oil in a large bowl. Heat the remaining tablespoon of olive oil in a skillet over medium heat.
Chicken-Scallion Rice Bowl Recipe : Food Network Kitchens Directions 6 cups reduced-sodium chicken broth 2 cups water 2 tablespoons mirin 1 tablespoon fish sauce 1 bunch scallions (about 6) 4 ounces shiitake mushrooms, caps thinly sliced, stems reserved 1 (2-inch) piece fresh ginger, peeled and sliced 6 garlic cloves, sliced 1 small bunch basil, plus basil leaves, for serving 1 large chicken breast (about 12 ounces) 1/2 to 1 red jalapeno, thinly sliced (seeds and ribs removed for less heat, if desired) 1 cup frozen shelled edamame, thawed 3 ounces (1 cup) julienned jicama Kosher salt 2 cups hot cooked brown rice Lime wedges, serving suggestion Combine the broth, water, mirin, and the fish sauce in a large saucepan. Add the chicken, sliced mushroom caps, and jalapeno to the broth; adjust heat to keep the broth at a gentle simmer and cook 12 to 14 minutes or until the chicken is just cooked through. Remove the broth from the heat; Stir in the edamame, jicama, and sliced chicken. Nutritional analysis per serving (without lime wedges)
Slow Cooker Garlic & Brown Sugar Chicken I'm back! One thing my grandma truly loved was food, and she would not want me to stop sharing recipes. I may not have adopted her Southern ways of cooking, (no fat-back or collard greens for me, thank you) but I do share her love of all things food. I even taught her a thing or two...for example, she thought she hated pumpkin until my pumpkin breads and muffins :-) Today, I wanted to share a crock-pot recipe. A huge thanks to everyone who has come over from Pinterest! 4-6 chicken breasts *I used 2 lbs boneless/skinless chicken breasts1 cup packed brown sugar *I used 3/4 cup2/3 cup vinegar *I used apple cider vinegar1/4 cup lemon-lime soda *I used Sprite Zero2-3 Tablespoons minced garlic *I used about 1 1/2 T. fresh minced garlic2 Tablespoons soy sauce1 teaspoon fresh ground pepper2 Tablespoons corn starch2 Tablespoons waterRed pepper flakes (optional) Directions: Spray slow cooker with non-stick cooking spray. Verdict?
Maple-Mustard Baked Chicken - Breaded Baked Chicken Recipes 3 tablespoon(s) Dijon mustard 2 tablespoon(s) pure maple syrup, preferably grade B 2 tablespoon(s) peanut or canola oil, divided 1 tablespoon(s) finely chopped fresh thyme, or 1 teaspoon dried 3/4 teaspoon(s) freshly ground pepper 1/2 teaspoon(s) salt 4-4 1/2 pound(s) bone-in chicken pieces (thighs, drumsticks, and/or breasts), skin removed, trimmed (see Tips & Techniques) 1 1/2 cup(s) fresh breadcrumbs, preferably whole-wheat (see Tips & Techniques) Whisk mustard, maple syrup, 1 tablespoon oil, thyme, pepper, and salt in a large bowl. Add chicken and turn to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours. When using a combination of thighs, drumsticks, and breasts, we recommend cutting each breast in half crosswise (before marinating) to make smaller pieces about the size of an average chicken thigh. To make 1 1/2 cups fresh breadcrumbs, trim the crusts from about 3 slices of whole-wheat bread.