We eat a lot of chicken. So it goes without saying that I have a REALLY large repertoire of chicken recipes. We have our favorites of course, everyone does but if I served the same ones week in and week out I’d probably end up with a mutiny on my hands (ain’t nobody got time for that). This was one of my “clean out the refrigerator” ideas for chicken. Sometimes they work out. Sometimes they don’t. Obviously if its making it to our corner of the web here Mikey (aka the family) liked it. Woot. Glazes are a great way to go with chicken. Making a glaze is super easy. You take a liquid and reduce it. My soon to be eight year old could do this, he calls it sauce and I just don’t have the heart to correct him, being the baby and all, and well let’s be honest he’s cute. Real cute (for the record, and just in case they might read this – my other two children are equally adorable.)
I have a confession to make. I’m kind of obsessed with chicken wings. The saucier the better. If you’re not getting sauce on your face while you eat wings then you’re not doing it right. It’s not a first date kind of food. Best eaten amongst friends. Just saying. I also recommend not wearing a white shirt. It’s just a bad idea. Sauce stains and those just don’t come out. I also prefer the legs over the wings so it’s good to pair up with someone who likes the opposite so you can scarf down all the legs (or wings) that you like. Or is that just me? I suppose I could just make all legs but then I couldn’t call them wings. Seems I’m quite particular about this aren’t I. Ha.
I’m a big fan of chicken thighs, bone in (flavor baby) it’s the cut that I gravitate to first. Sometimes I need a cut that’s going to cook up much much faster. Say when I have a herd of hungry people in my kitchen screaming what’s for dinner, MOM I’m hungry, and the other dozen or so statements that I block out after the first two. Am I the only one? Surely I can’t be. That’s where chicken breast tenderloins come in. They cook up in lickety split and help keep the peace and my headaches at bay.
My kids absolutely adore chicken tenders. They would eat them every day of the week if I would let them. Typically fried, chicken tenders although tasty (why are fried foods so good? Sigh.) aren’t the healthiest. We’ve hacked that traditional fried recipe and turned it into a healthier BAKED gluten free version that’s turned into a family favorite. We’re thinking it’s going to be one of your favorites as well. Yes we hacked a recipe. What the heck is a What the Hack? We’ve teamed up with Udi’s to share about their Udi’s Hackathon Challenge.
Simple scratch cooking made with a handful of ingredients. This dish is all that wrapped up in a nice saucy little bow. You’ll spend about 15 minutes of actual cook time and then you’ll let the slow cooker do the rest of the work. Nice, right? What you’ll have when the timer goes off is a fall apart tender chicken thigh covered in a thick, creamy, garlicky wine sauce that will have you licking your lips and looking for a baguette.
I was compensated by Tyson Foods to produce this post.
Rice bowls are only second to (bowls of) pasta for me. Like pasta, I could eat rice bowls every. single. day. Not to mention, anytime I can use a pair of chopsticks I’m in. Sushi anyone? I do have a confession, I’m awful at making rice. It’s my food kryptonite and is exactly why I have an amazing rice cooker that handles that for me. Let’s just say I know my strengths and weaknesses and it was high time I moved on. IF you happen to have a rice cooker you can have this beautiful bowl of saucy goodness on the table in 20 minutes.
Cornish hens was one of the very first what I considered to be back then “fancy” dinners I made by myself. There was something so extravagant about an individual hen for each guest. They made a beautiful presentation on the plate (especially when accompanied by stuffing) and let’s face it they were (and still are) cheaper than prime rib.
If you’ve been reading my blog for any time now I’m sure you’ve heard me say this several times before “I absolutely hate wasting food”. It pains me if I have to throw anything away. Not only it is a waste of food it’s a waste of money. This means that I usually end up with small containers or baggies full of this and that and the other in my refrigerator. This week we happened to have leftover herb roasted chicken as well as a fresh batch of homemade chicken stock. I was debating on making our “take two” (sounds such much better than leftovers) meal of either chicken noodle soup or chicken pot pie. We went with the later.
I was roasting a chicken this weekend because A. I was craving it and B. I also had high hopes to re-shoot said roasted chicken to update a VERY old and ugly post that is finger licking good but is buried in the ehem ugly photo post archives and no one comes to visit it. Of course once it came out of the oven, the smells intoxicated us and we had zero willpower. We carved in too quickly and alas no new photos. Boo. Happens every.single.time. Silver lining, while I was shoving chicken into my mouth eating, it occurred to me that I’ve never shared a simple recipe for making homemade chicken stock. Silver linings.
I’ve partnered with my friends at Hidden Valley Ranch to create a few recipes. I don’t think my kids have ever been so excited about a partnership. I kid not, to them, Ranch is a food group. For my first two recipes I created SOUTH WESTERN RANCH CHICKEN SALAD and CRISPY HONEY RANCH WINGS . Which you promptly made and loved right? This month we’ve taken the taco road. Grilled Chicken Soft Tacos with Jalapeno Ranch Sauce. Another recipe you’re going to need a few extra napkins for. Messy meals seems to be a theme with me lately.
Disclaimer: I am working in partnership with the Tyson Foods and I am receiving compensation for my participation in this campaign.
Chicken to me is like a chameleon. It takes to flavors like a horse to water (did you Grandparents say this? Mine did. All the time). Making it perfect for any cuisine out there. It’s also something that my entire family can agree on. No hard selling the one bite rule when chicken is on the menu. Clearly I didn’t invent chicken lettuce wraps but I did come up with a quick an easy 15 minute version that you’re going to love.
There’s something about being able to pick up your food and eat it with your hands that’s appealing or maybe I just like pretending I’m a cave-girl. Regardless I’m all for it. Give me a plate of ribs and/or wings and I will go to town. The saucier the better. That’s what napkins are for. Or better yet, wet wipes, lemon scented please.
Disclaimer: I was compensated by Tyson Foods to produce this content.
The countdown to summer is on! I don’t know about you but I can use all the help I can get getting myself ready for sundresses, shorts and gasp bathing suits. I’ve teamed up with Tyson Foods, makers of the Tyson® Grilled & Ready® product line to participate in their Countdown to a Better You program. Last month we showcased our Grilled Chicken Caprese Wraps! If you haven’t made them you should rectify that immediately.
The countdown to summer is on like Donkey Kong AND yeah yeah I’m on the workout wagon. And by working out I mean walking. We have to start somewhere right. In addition to moving moving it I’m lightening my plate and eating healthier. We’re not talking or mentioning the D word because that doesn’t work for me. Ever. Instead I’m making better choices without cutting out everything I love. Moderation people, moderation.
Brushetta is one of my most favorite foods on the planet. It’s also one of the top 10 most mispronounced Italian words in my book. It is pronounced: brew-SKet-ta! I’ve actually had waiters in restaurants argue with me over this. Argue. Don’t get me started on that. Sideeye. Brushetta is an appetizer (or anytime all time snack for me) that is made up of grilled bread, garlic, chopped fresh tomatoes, and basil. It’s one of the reasons I grow my own tomatoes and basil (I told you I’m obsessed with it). Those flavors are so perfect it’s easy to transform them into other dishes including this bruschetta chicken skillet. It takes 20 minutes to pull this together. Not kidding. It’s definitely a weeknight wonder.
Now that the weather is turning (somewhat) warmer I’m already starting to think about when I can drop the top on my new (to me) convertible, putt around town and enjoy the sunshine. It also means I gotta shed a few lbs that I’ve put on over the “it’s way too cold to go outside I’m just going to stay inside with a brick of cheese, some salami, a package a crackers and some wine months.” Tell me I’m not the only one? Please. Okay if you worked out all winter and already look amazing, I take it back please don’t tell me. Deal.
Are you ready for some football pizza? Everyone knows that I don’t like football BUT I do like food. And I’ll be making a few of this and that this Sunday for the Super Bowl best commercial day of the year. Apparently high up on the football food request list are: dips, subs, wings, and pizza! Now I realize why people wear yoga pants (I just can’t stand to say sweat pants ugh) while watching. I’m not sure I’ve ever turned down pizza and I don’t think they’ll turn down this buffalo chicken version. Everyone loves buffalo chicken.
My kids love chicken tenders. Seriously LOVE them. Since I pretty much refuse to take them through a drive thru to get them I make them at home, A LOT. Which means I need variety in my bag o’ chicken tender tricks. What else do they love? Ranch dressing. They would honestly put it on just about anything if I let them (and I’m sure they do when I’m out of town). I don’t know why it took me so long to put those two together. Ranch + chicken tenders = happy kids in my house. I start off with a homemade lightened up version of ranch dressing (shhhh don’t tell them) made with Greek yogurt instead of mayonnaise.
Since we’re all friends here, I have a confession to make. A deep dark ugly culinary one. I can’t make rice. I KNOW, the shame. I can make risotto standing on my head blindfolded but regular rice, not so much. It turns out sticky, goopy, all adjectives that should not be associated with rice. I think it’s the leaving it alone part that I can’t handle. I am a tinker-er, a stir-er at heart. I NEED to be interactive with my cooking. And okay yes a total control freak if you must know. So what do I do when I need to make regular rice. I use my rice cooker.
Have I ever mentioned my love of pistachios? Yes I’m a nut in more ways than one. My love for the little green nut is problematic actually. When they’re in the house I can’t seem to stop myself from popping the entire package once they’re open. It’s a shame they’re so ridiculously expensive and high maintenance. You have to really want that nut to sit there and shell more than a few. Sadly I’m a gluten for punishment and love them never the less. These rosemary skewered pistachio encrusted chicken are a great thing to do with my favorite little nut. You know other than just eat them out of the bag.