Pineapple Ginger Chicken

I'm about as white as they come, but boy, do I love making homemade Chinese food.  It pretty easy, and it's always delicious.  This recipe blew me away.  This chicken was baked but still crispy enough, and the sauce was amazing.  

Being that I make Chinese food at home a lot, I've been trying to teach my kids to use chopsticks.  That goes over as well as prissy cheerleader trying to survive in the zombie apocalypse.  They usually just end up stabbing the poor chicken with the end of their chopsticks.  Can't say I blame 'em!  

Next time you're craving Chinese food, give this a shot.  It only takes about 30 minutes, and it's just as good or better than takeout.  

The new Walking Dead episode is on in five minutes, so I'm outta here!  I can't wait!

Pineapple Ginger Chicken

Source: carlsbadcraving.com

• 1 1/2 pounds chicken breasts, pounded thin, cut into bite size pieces
• 2 eggs 
• 2 tablespoons water 
• nonstick cooking spray
• 1/2 teaspoon coconut oil (may sub. olive oil)
• 
  Chicken Breading
• 1 cup flour 
• 2 tablespoons cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon onion powder
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 
  Pineapple Ginger Sauce
• 1/2 t Coconut or olive oil
• 3 garlic cloves, minced
• !-2 t freshly grated ginger (or 1/4-1/2 t dried)
• 1/4 cup pineapple juice
• 1/3 cup + 1 1/2 tablespoons pineapple preserves
• 1/4 cup low sodium soy sauce
• 3 tablespoons red wine vinegar
• 1/4 cup brown sugar
• 1-2 teaspoons sriracha (I used sweet chili sauce)
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• Pineapple chunks (Optional)

Line a baking sheet with foil (Save yourself on cleanup time, my friends!)  Spray that with cooking spray.  

In a large bowl, combine the egg and water.  In a Ziplock bag, combine the chicken breading ingredients.  Shake to combine. 

Dip the bite size pieces of chicken in the egg wash.  Shake off any excess egg.  Place the egg-coated chicken pieces in the Ziplock bag with the breading mixture.  Add about five pieces of chicken at a time.  Seal the Ziplock bag and shake to coat.  Shake off the excess flour as you remove the chicken pieces.  Place the chicken on the prepared cookie sheet.  Space the chicken out on the cookie sheet.  Spray the tops of the chicken with cooking spray.  This will help it crisp up a bit.  

Bake at a 375 degree oven for ten minutes.

While that is baking, prepare the sauce.  Heat the oil in a small saucepan over medium heat.  Once the oil is hot, add the garlic and ginger.  Saute for about 30 seconds.  Add the remaining ingredients for the sauce, except the cornstarch.  Stir them all together.  Scoop out a little bit of the sauce and add the cornstarch to that.  Stir it around to form a paste.  Add the paste back into the sauce and stir.  Bring to a boil.  Stir.  Reduce heat and simmer until sauce has thickened.  Add in the pineapple chunks, if desired.

After the chicken has cooked for ten minutes, remove it.  Place a rack about 8-10 inches away from the broiler.  Broil it for 5-10 minutes or until desired crispiness.  

Place the chicken in a serving bowl.  Pour the sauce on top and toss to combine.  Top with chopped green onions and sesame seeds.  

Serve with fried rice and steamed vegetables.

Grilled, Marinated Chicken with Vegetables

Sometimes my husband gets burnt out with chicken.  He wants nothing to do with it.  I like it because it's cheap, versatile, and easy to prepare.  Well, I had nothing else to do one night, so I found this recipe in a new cookbook that I bought from Sam's Club.  I can never have too many grilling cookbooks!  This marinade was actually for a whole chicken to be smoked.  I just had chicken breasts, so I used those.  I let it marinade for about four hours.  The recipe in the book didn't include the vegetables, but don't they look fabulous?  They were delicious, too.  When my husband took his first bite, he looked at the chicken, looked at me, and back at the chicken.  He asked, "Where did you get this recipe?"  I told him, and he said, "Don't you ever lose this recipe."  There you have it my friends!  This is the marinade to make for the man that never wants chicken again.  It was fabulous!  It was flavorful!  It was everything that grilled chicken should be.  

Grilled, Marinated Chicken with Vegetables
source: Grill Nation by David Guas

Chicken Marinade:
3 T olive oil
2 T peanut oil
2 T chopped fresh parsley
1 T chopped fresh basil
1 T chopped fresh oregano
1 T lemon juice
1 T Dijon mustard
2 t dark brown sugar
2 t Worcestershire
1 garlic clove, minced
1/2-1 t table salt
1/4 t black pepper

Chicken breasts, trimmed of all nastiness

For the vegetables:
asparagus, ends snapped off
zucchini, sliced
yellow, orange, or red bell pepper, sliced
red onion, cut into thin slices and quartered
grape tomatoes

Combine all the marinade ingredients in a Ziplock bag.  Add the chicken and marinade for 4-8 hours.  The longer, the better, my friends!

Preheat the grill medium heat between 350-400 degrees.

Place all the vegetables on a grill platter or basket.  If you don't have that, you can broil the vegetables for ten minutes about five inches from the heat source.

Place the vegetables on one side of the grill, and put the chicken on the other side.  Grill the chicken for 4-5 minutes per side or until a thermometer reaches 165 degrees.

Rotate the vegetables half way through and toss them.  Grill them for about ten minutes total or until desired doneness is reached.

Serve the vegetables and chicken on a platter.

Amazing BBQ chicken

So, I have this two year old daughter.  She is the cutest thing, but man have the terrible twos started!  She used to go to bed with no problem.  Apparently, she has jumped on the "I hate bedtime" bandwagon all of the sudden.  The other night, I was getting her a drink.  She spotted her cup being filled, and she instantly started screaming and ran under the table.  I moved a chair to be able to reach her, and she continued to scream as she scurried to the other side of the table.  Sigh.  I'm getting way too old for this!  Finally, I got down, grabbed her by one leg, and dragged her out.  Her screams pierced the ears of everyone within a mile radius, I'm sure.  As I was walking her upstairs, calmly talking to her to see what she wanted, she continuously screamed, "NOO!" at everything I suggested.  I get into her room,  She's flailing about, boneless and squirmy.  I ask her if she wants me to read some books.  

"NOOO! WAA!" 

 "Uh... How about I put you in your crib and you can just scream?"  

"NOOOO!"  

"Do you want a story about your baby hippo?" 

 "Noo!"  She's really laying it on thick and trying to escape my clutches.  

"Okay, do you want another story about a crocodile like last night?"

"NOO!!"  I'm ready to call a priest over to exercise the demons at this point.

Out of desperation I ask, "Do you want a story about cheese?"

"Okay." 

Then silence.  She rested her head on my shoulder as if she wasn't throwing a massive tantrum the size of Mt. Rushmore and patiently listened, awaiting a story about cheese.  Well, folks, I told her a wonderful cheesy story about cheese, and she was good to go. 

I couldn't help but laugh after the fact that it was cheese that calmed her down.  I, for one, love cheese, and it makes me happy.  :)  

Surprisingly, this chicken recipe is cheese free!  Ahh!  It's a miracle!  I CAN cook things without cheese and heavy cream. This BBQ sauce just may be my new favorite.  It is so flavorful, and the consistency was perfect.  I can't wait to try it on ribs!  I know that buying a bottle of BBQ sauce is loads easier, but this sauce's deliciousness is well worth the effort and will blow any other bottled sauce out of the water.  Now that it's fall and just in time for BBQ weather... er...  Hey!  if you live in Las Vegas, it's always BBQ weather!  :)  

Enjoy!

Amazing Grilled Chicken
Source: BBQ sauce recipe "Still House Barbecue Sauce" from Barbecue Bible Sauces, Rubs, and Marinades by Steven Raichlen

1 c whiskey
1 c ketchup
1 c cider vinegar
1 c packed dark brown sugar
1/2 c onion, finely minced
2 T Worcestershire Sauce
1 T Tabasco (or less if you want less heat)
1/2 t black pepper
1/4 t liquid smoke

2 Chicken breasts
Your favorite rub or seasoning (I used Magic Dust from Memphis BBQ)

Combine all the ingredients in a large, heavy saucepan.  Bring to boil over high heat.  Reduce the heat to medium-low and simmer, uncovered, until thickened, about 20-30 minutes.  Stir every once in awhile.

The sauce will reduce quite a bit from the simmering, but it makes it thick and flavorful.

While the sauce is simmering, preheat the grill to medium.

Slice the chicken breasts in half lengthwise, so they are thin.  Sprinkle both sides with the rub or seasoning of your choice.

Grill the chicken over medium heat for 5-6 minutes per side.  After the second side has cooked, baste it with some of the BBQ sauce.  Flip it and baste the other side.  Let it cook for one minute longer.

Serve with your favorite sides like potato salad, corn bread muffins, baked beans, corn on the cob, or whatever else you like.

Margarita-Marinated Chicken with Mango Salsa

I love to people watch.  It's one of my favorite things to do because this world is filled with so many interesting people.  The gym is always a fun place to people watch, and I'm sure I've been on the other end of this as I huff and puff while jogging 4.3 mph and sweating like I just ran a marathon through Death Valley in the dead of summer.  This morning at the gym, I was in the back of the room on a stair machine, and I saw something that you don't see every day.  I saw a grown, slightly heavy, bearded hipster man in his 30's skipping on the treadmill.  Skipping!  For about ten minutes!  I'm sure I had one eyebrow raised for the duration of his ten minute skipping session on the treadmill.  When he got off, I think my heart was hoping that he would continue to skip over to the free weights to pump some iron while whistling "I'm off to see the wizard." No such luck, my friends.   Not five minutes later, I saw a guy on stair machine in his socks and then a girl that 1. must not own a padded sports bra and 2. must have been really, really cold.  Good times at the gym in the morning.

That intro has nothing to do with this recipe, but this chicken was tasty!  The margarita marinade left the chicken with great lime flavor.  The mango salsa was delicious, and I may have eaten the rest of the mango salsa single-handedly.  At least it wasn't the rest of chocolate cream pie, although I would have opted for that- given the choice.

Margarita-Marinated Chicken with Mango Salsa
source: Southern Living Big Book of BBQ, page 145

Serves: 3
1 lg lime
1 c liquid margarita mix
1/2 c vegetable oil
1/2 c chopped fresh cilantro
1 t salt
1/2 t ground red pepper
1 1/2 T tequila (optional)
3 chicken breasts
1 c uncooked long-grain rice

Mango Salsa:
1 mango, peeled
1 avocado, peeled
1/2 red bell pepper
1/4 red onion
1/2 T fresh cilantro
1/2 T vegetable oil
1/2 T lime juice

Cut lime in half and squeeze the juice into a Ziplock bag.  Add the lime halves into the bag.  Add the margarita mix, vegetable oil, cilantro, salt, and Tequila (if using).  Add the chicken and shake to mix the marinade well.  Marinate in the fridge for 2-6 hours.

Prepare the mango salsa:
Dice the mango, avocado, red bell pepper, and onion.  Mix in a bowl.  Add the cilantro, oil, and lime juice.  Stir to evenly coat and mix everything.  Cover and chill until ready to use.

Prepare the rice according to package instructions.

Preheat the grill to 300-350 degrees (medium heat).

Remove the chicken from the marinade and discard the marinade.  Grill the chicken for 6 minutes on each side or until a meat thermometer reads 165 degrees.

Serve over the rice.  Top with the mango salsa.

Cream Cheese Chicken Enchiladas

I have a confession to make.  First off, I am not one of those woman to swoon over a celebrity and want to learn about his childhood cats and nonsense like that. Until now.  I am a tad obsessed with the BBC show Sherlock.  Not only is it an amazing show, but there is something about that Benedict Cumberbatch!  Good grief- he is one handsome man. I may or may not go on pinterest and type in 'Sherlock' just to get a glimpse of him.  If you haven't watched the show, you really need to watch it.  It is so amazing, and the actors acting is top notch.  It has crept up to my ultimate favorite T.V. show, and Benedict Cumberbatch has become my eye candy, second only to mexican food.  :)

I could never give up cheese because I'd have to forego most of my favorite Mexican food recipes.  Not gonna happen!  I have tried so many different enchilada recipes, and some I have loved, and some... not so much.  This recipe was a little different since it used cream cheese, sour cream, chicken, corn, and two different types of cheese in the center.  It was a nice, tasty change of pace.  

Cream Cheese Chicken Enchiladas
source: http://www.thespiffycookie.com/2011/07/29/cream-cheese-chicken-enchiladas/

serves 4

5 oz. Cream cheese, softened
1/4 c sour cream
10 oz. enchilada sauce
1 c shredded cheddar cheese
1 c shredded Monterey Jack cheese
1 c shredded chicken
1 c frozen corn kernels, thawed
4 oz. can diced green chilies
1/2 t chili powder
1/2 t cumin
salt and pepper
4 scallions, thinly sliced
8 tortillas

Preheat the oven to 350.  Spray a 9x13 pan with nonstick cooking spray.

In a mixer, beat the cream cheese, sour cream, and enchilada sauce until smooth.  Add 1/2 c of of cheddar and 1/2 c of Monterey Jack. Mix well.

In another bowl, combine the shredded chicken, corn kernels, diced green chilies (I only used about 2 T), chili powder, cumin, a dash of salt and pepper, and half of the scallions.  Mix well.

Add the chicken mixture to the cream cheese mixture.  Mix well.

Pour some of the remaining enchilada sauce onto the bottom of the prepared pan.  Scoop some of the chicken mixture onto the middle of a tortilla.  Roll it up, and place it, seam-side down, into the pan.  Continue with the remaining tortillas.  Pour the remaining enchilada sauce over the top.  Top with the remaining cheese.

Bake for 25 minutes, uncovered.

When you take it out, sprinkle with the remaining chopped scallions.

Devour!

Coconut Chicken

When I made this for dinner, I had the coconut chicken, fried rice, and cream cheese rangoons.  That's a pretty good-sized meal, and my husband ate every last drop of it.  Well, despite the fact that it was a big dinner, he still ventured into the kitchen to get a snack around 9:00.  This is a routine thing.  We could eat at a buffet for breakfast, lunch, and dinner, and he'd still have to snack around 9:00.  Popcorn, chips and nacho cheese, crackers and summer sausage, popcorn and m&ms, a slice of cheese, cereal, or whatever else he can get his hands on.  Is my husband the only one that scavenges through the kitchen like this on a nightly basis?  Yes? Well, I suppose it's a good thing I keep snacky snacks on hand at all times.

Now to the chicken.  I am not a huge coconut fan, but this chicken sparked my curiosity.  I love to cook Chinese food, so I gave it a whirl.  Sweet mercy!  This stuff was delicious!  I had some Thai sweet chili sauce on the side for the rangoons, but I dipped the chicken in there.  Oh, man.  The sweet/spicy combo was amazing.  It was delicious on its own, too.  I'm already looking forward to making this again.

Coconut Chicken
source: http://kidsinthesink.wordpress.com/2012/04/23/coconut-chicken/

For the chicken:
2-3 boneless, skinless chicken breasts, cut into 1-2 inch cubes
salt and pepper, to taste
1 c cornstarch
2 eggs, beaten
1/4 c canola oil

For the sauce:
1 can (14 oz) coconut milk
3/4 c sugar
1 t cider vinegar

Preheat the canola oil in a large skillet over medium-high heat.

Preheat the oven to 350.

Sprinkle some salt and pepper on the chicken cubes.  Place the beaten eggs in one bowl and the cornstarch in a quart-sized Ziplock bag.

Put the chicken cubes in the eggs and toss to coat.  Pull each piece out one at a time and shake off the excess egg.  Place in the Ziplock bag.  Once all the chicken pieces are in the bag, seal it, and shake to coat them.

Take them out one a time and place in the pre-heated skillet.  Cook for 2-3 minutes on each side just until golden brown.  It doesn't need to be cooked all the way through since it will finish cooking in the oven.

Remove the pieces from the skillet onto a paper towel-lined cookie sheet.  Let it drain for a couple minutes.  Remove the paper towel and discard.

In another bowl, combine the sauce ingredients: the coconut milk, the sugar, and the vinegar.  Stir well and pour over the chicken.  Toss gently.

Bake in the oven for an hour, stirring every 15 minutes.

After the hour, serve it alongside fried rice or white rice.

This stuff is tasty.

Blackened Chicken with Fresh Brushetta

I've been doing this one-week cleanse/diet this past week, and I've actually lost five pounds!  Hooray!  One of the days said that I could have chicken and tomatoes- as much as I wanted, but that's it!  I created this dish for dinner that night.  I did add some onions and parsley to the suggested foods, but I figured it's okay.  When the chicken is cooked this way, it comes out so juicy in the middle.  It's pretty amazing.  The fresh brushetta was a nice touch to the mildly spicy chicken.  Who says you can't have food with flavor on a diet!  

Blackened Chicken with Fresh Brushetta
source: It's my own creation!

Blackening Rub:
1 T salt
1/2 T granulated garlic
1/2 T freshly cracked black pepper
1 t white pepper
1 t onion powder
1 t cumin
1/4-1/2 t cayenne
1 1/2 T paprika

Three tomatoes
1/2 onion
2 T fresh parsley, chopped

Two chicken breasts

Prepare the blackening rub.  This stuff has so much flavor!  If you don't like as much heat, only add 1/4 t of the cayenne, or none at all.  The paprika gives some heat, too.  Combine all the spices together and stir together.

Preheat the oven to 350.

Heat 2 T oil in a skillet over medium-high heat.

Trim all the nasty stuff off the chicken breasts. Generously coat the chicken breasts on both sides.  Place in the hot skillet and cook for 2-3 minutes per side.  The outside will "blacken."  You don't want it burnt though, so make sure the spice mixture doesn't burn.  

Place the chicken on a cookie sheet.  Place in the oven for 15 minutes to finish cooking.  It should be cooked to perfection.  If the breasts are Dolly Parton-sized, double check to make sure they are 165 degrees and have clear juices.

While they are cooking, dice the tomatoes and onions.  Place in a bowl.  Add the chopped parsley.  Add a little bit of olive oil and salt and pepper.  

Take the chicken out, place it on a plate, and top with some of the brushetta.  This is such a delicious meal!  It's pretty healthy, too!

Buffalo Chicken Dip

Alright, stop what you're doing, 'cause I'm about to ruin... your diet.  This dip is dangerous!  I first tasted this when my friend Angel brought it to a superbowl party.  I think that I single-handedly ate half of it!  I have always loved buffalo chicken stuff, so this dip is right up my alley.  This is THE best chip dip- ever!  Sorry guacamole and salsa.  Next to this- you are dead to me!  While this dip is way more unhealthy, I could eat it every day without thinking twice, despite the possible repercussions to my health.  I'm salivating at this exact moment just thinking about it!  Om nom nom.  

The original recipe for this calls for canned chicken, but No!  Chicken only stays good for a couple days.  What in the tarnation is preserving that chicken for over a year!?  The fresh chicken is so much better.  Also, once it is cooked, throw it in a mixer with a paddle attachment, turn it on low, and watch the chicken magically shred to perfection.  I bet you didn't know you could be such a magician in the kitchen!

I hope you find it in your heart to forgive me for introducing this dip to you!  It's dangerously delicious!

Buffalo Chicken Dip

source: http://franksredhot.com/recipes/franks-redhot-buffalo-chicken-dip-RE1242

8 oz. cream cheese, softened

1/2 c blue cheese or ranch dressing

1/2 c Frank's Red Hot

1/2 c crumbled blue cheese or mozzarella cheese

2 chicken breasts, cooked and shredded (recipe calls for canned- ick!)

Heat the oven to 350 degrees.

In a large bowl, stir the cream cheese until smooth.  Mix in salad dressing, Red Hot, and cheese.  Add the chicken.

Bake for twenty minutes.  

You can also put it all in a crockpot and cook on low until heated through.  

Hawaiian Grilled Huli Huli Chicken with Brown Sugar Pineapple Spears

Hell has frozen over.  I have now asked my oldest brother for a recipe on two different occasions.  Let me explain something- Growing up, he barely cooked anything.  It was a miracle if he busted out some macaroni and cheese or Ramen.  My mom and other brother also love to cook, so we just figured that my oldest brother was the black sheep.  Well, he found himself a wonderful girlfriend and something happened.  His inner chef busted out like a 13 year old girl being let into a One Direction concert.  He's whipping up scallops, and pork tenderloin sliders with coleslaw and homemade biscuits.  I'm just waiting for the turducken.  One day when we were over the recently, he marinated some pineapple, and it was so dang delicious.  Marinated grilled pineapple is out of this world.  And to have it alongside this chicken is the perfect pairing.  I have noted the source for the chicken, but the pineapple was from my brother.  My husband couldn't get over how good the chicken was.  He was eyeballing the kids' plates to polish off theirs, and he did.  The marinade for the chicken is so quick and easy, and it really makes for delicious grilled chicken.  

Hawaiian Grilled Huli Huli Chicken with Pineapple Spears
source: http://what2cook.net/2013/02/09/hawaiian-grilled-huli-huli-chicken/

Chicken:
1/2 c brown sugar
1/4 c. + 2 T ketchup
1/4 c + 3 T low sodium soy sauce
3 T chicken broth
1 t ginger
1 t minced garlic
2 chicken breasts

Pineapple:
I pineapple
1/2 c brown sugar
1 t cinnamon

Combine all the marinade ingredients in a bowl.

Prepare the chicken breasts by trimming them of all the nasty stuff.  Cut off the tender from each breast.  Slice each breast horizontally so they are thin.

Put the trimmed and cut chicken in a Ziplock bag.  Add half of the marinade.  Reserve the rest for basting.

Marinade the chicken in the fridge for up to 8 hours. I only did two hours, and it was amazing.

After the chicken is place in the fridge, trim the outside of the pineapple.  Cut off the top and bottom. Slice it in half from top to bottom.  Slice a half in half again.  Cut diagonally to get the core off the pineapple.  Slice the remaining part into spears.

Place the spears in a Ziplock bag and add 1/2 c brown sugar and 1 t cinnamon.  Place this in the fridge with the chicken.

Once the marinating is over, prepare the grill.  Preheat it to medium-high heat.  Oil the grate.  Place the chicken on and lower the heat to medium.  Cook the chicken for 4-5 minutes on each side.  Since it is so thin, it doesn't need much time to cook.

After you've flipped the chicken once, baste it with the extra marinade.

Put the pineapple spears on the grill as well.  Cook it for 1-2 minutes per side while the chicken is cooking.

Serve the chicken over brown rice with the grilled pineapple spears on the side.

Prosciutto-Stuffed Chicken with Mushroom Sauce

My son asks, "Mom, what is your best talent."  I respond, "Hmm... well, it's probably cooking."  His response?  "Really, Mom?  Because I don't really like you food that much."  Parenting fail!  It's a good thing my husband and daughter like my food or I'd throw in the towel!  

This chicken is outstanding.  The prosciutto, provolone, and basil are a nice switch-up from the traditional chicken cordon bleu flavors.  The mushroom sauce is the perfect compliment, too.  My husband recently had a chicken dish at Carraba's, and he said that this was really similar to it.  Cheers!  It takes some work, but I think it's worth it.  Especially if you're going to have company over.  This will impress for sure.  Enjoy!

 Prosciutto-Stuffed Chicken with Mushroom Sauce
source: http://www.bonappetit.com/recipes/quick-recipes/2012/11/prosciutto-stuffed-chicken-with-mushroom-sauce

4 boneless, skinless chicken breasts
salt and pepper
8 thin slices prosciutto
8 thin slices provolone
32 fresh basil leaves
3 T unsalted butter
1 T vegetable oil
4 c mushrooms, torn into small pieces
2 c low sodium chicken broth
1 t red wine vinegar (I used red cooking wine)
2 T mixed fresh herbs

Halve the chicken breasts horizontally, cutting about 1 inch away from the other side.  Open the halves like a book.  Pound the chicken until it's 1/4 inch thick.  Season both sides with salt and pepper.

Place the chicken, cut-side up, on a work surface.  Place two slices of prosciutto and two slices of provolone on top, leaving a half inch border around the edge.  Roll up the chicken and tie with kitchen string.  Do the same with the other chicken breasts.

Preheat the oven to 450.

Heat 1 T of the butter and 1 T vegetable oil in an ovenproof skillet (If you don't have one, you can transfer the chicken to another dish.)  Once the oil and butter is heated, add the chicken rolls.  Brown on all sides, about 8-10 minutes total.  Place the skillet in the oven or transfer the chicken to an ovenproof dish.  Bake for  10 minutes, or until a thermometer registers 165 in the center.  Remove the chicken to a plate and let it rest for ten minutes.

Scrape any drippings or melted cheese from the skillet; discard.  Heat the skillet over medium-high heat.  Add 1 T butter.  Once the butter is melted, add the mushrooms.  Cook, turning once, until the mushrooms are golden brown- five minutes.  Add some salt and pepper.  Add in the broth and vinegar.  Simmer for 10-12 minutes.  The liquid should have reduced to half and thickened.  Stir in the fresh herbs.

Cut off the kitchen twine.  Slice the chicken in 1/2-inch slices.  Spoon the mushroom sauce over the top.

Bourbon Chicken over Rice (without Bourbon)

This recipe is quick, easy, and ridiculously delicious.  I think my daughter inhaled hers in about one minute flat.  She told me that she would give me her My Little Pony collection if I'd give her a few more pieces off of my plate.  That's little girl gold, people!  I will make this time and time again.  

Bourbon Chicken over Rice (without Bourbon)
source: justgetoffyoubuttandbake.com
serves: 5

5 boneless, skinless chicken breasts, cut into 1 to 2-inch cubes
2 T oil
1 t garlic
1/4 c apple or pineapple juice
1/3 c brown sugar
2 T ketchup
1 T apple cider vinegar (or 3 T chicken broth)
1/2 c water
1/3 c soy sauce
pinch red pepper flakes
1 T cornstarch

Heat up the oil in a medium skillet over medium-high heat.  Add the chicken and cook for about ten minutes, stirring often to make sure the chicken is browned evenly on all sides.  Drain any juices from the cooked chicken.

In a bowl, combine the apple or pineapple juice, brown sugar, ketchup, vinegar, water, soy sauce, red pepper flakes, and cornstarch.  Mix until smooth.  Add this sauce to the chicken.  Stir it around to evenly coat the chicken.

Reduce the heat to low and simmer, partially covered.  Just make sure the lid is off a little bit to let some of the evaporation escape. Let it simmer for 20 minutes, stirring a few times.  If it gets too thick, thin it out with a bit of chicken broth.

Serve over rice and garnish with green onions, if desired.

Bacon and Chicken Bites in Sweet-Dijon Mustard Glaze

Here in good ol' Las Vegas, the weather turns ridiculously beautiful in March.  It's usually around 65-75 for the high all month, and that is prime grilling season!  I use to be afraid of the grill like it was some sort of savage beast that could never be tamed.  Oh, I've tamed it all right.  I can make that savage beast do cartwheels while whistling the tune of the theme song for the Golden Girls.  

These little chicken bites are wonderful.  I always worry that the Dijon glaze will be too overpowering, but it was great.  I really enjoyed the sweetness from the orange marmalade and the zip from the ginger.  These would be perfect for any upcoming summer BBQ.  Next time, I'll sprinkle a little brown sugar on top for the last 4-5 minutes.  drool...

Bacon and Chicken Bites in Sweet-Dijon Mustard Glaze
source: Big Book of Barbecue

2 boneless skinless chicken breasts
8 bacon slices, cut into thirds
1/2 c orange marmalade
1/4 c lite soy sauce
2 T dijon mustard
3/4 t ginger
1/4 t garlic powder

Cut the chicken breasts into 1-inch pieces.  Wrap one piece of bacon (1/3 of the original piece) around each chicken chunk and secure with a toothpick.

In a large bowl, combine the orange marmalade, soy sauce, Dijon mustard, ginger, and garlic powder.  Whisk to combine.  Reserve 1/4 c of this and set aside. Add the bacon-wrapped chicken pieces into the large bowl with the glaze.  Toss to combine.  Cover and chill for two hours, turning occasionally.

After the two hours (I only did 30 minutes, and it was delicious), remove the chicken.  Toss the leftover glaze from the marinating chicken.

Preheat the grill to 350-400 degrees (medium-high).  Grill the chicken, covered, for 4-5 minutes on each side or until the chicken is cooked through.

Drizzle the remaining glaze onto the chicken pieces just before serving.

Louisiana Pasta

One night, I wanted to find a recipe using chicken and shrimp in pasta.  I did a little googling, and found this recipe.  Sweet mercy!  It is amazing.  The original recipe was a copycat of a Johnny Carino's recipe for Spicy chicken and shrimp pasta.  I had never had that, but I did have some Lousiana Pasta at Lucille's recently, and it tasted just like this!  I loved the addition of bell pepper and sausage in the Lucille's dish, so I added them to this recipe.  This is one of my favorite dishes ever.  I've made it for company a few times, and they always want seconds, if I didn't polish it off after third helpings.  This stuff is dynamite!

Louisiana Pasta (Lucille's BBQ Copy Cat Recipe)
source: modified from http://www.food.com/recipe/spicy-shrimp-and-chicken-pasta-like-carinos-288012

Serves 6-8
2 chicken breasts, cooked and diced
3 T butter
20 medium shrimp, thawed (I didn't have any on hand but it's tasty with it)
1/2 lb kielbasa sausage, sliced
1 c mushrooms, cleaned and sliced
1 c sun-dried tomatoes or freshly diced tomatoes
1/2 red bell pepper, cut into thin strips
1/2 yellow bell pepper, cut into strips (I only used red)
salt and pepper, to taste
3 c heavy cream
1/2 c Romano and/or Parmesan cheese, grated
1/2- 1 1/2 t cayenne, depending on your spicy preference
16 oz dry penne pasta

In a large skillet, melt the butter over medium-high heat.  Add the diced chicken, sausage, shrimp, mushrooms, tomatoes, bell peppers, and salt and pepper.  Saute, stirring often, until the mushrooms and shrimp are cooked thoroughly.

Add the cream, Romano or Parmesan, and the cayenne.  The first time I made it, I did the full 1 1/2 t of cayenne.  It was amazing.  My kids thought they were going to breathe fire after taking one bite, so I've toned it down to 1/2 t or less of cayenne.  The dish as Lucille's like this is quite spicy, so I'm sure they would use the full 1 1/2 t of cayenne.

Once it is boiling, reduce to a simmer and let the cream reduce by half.

Meanwhile, cook the pasta al dente by following the directions on the package.  Drain.

If the pasta sauce is still really thin, combine 2 T milk with 2 T corn starch in a small bowl.  Stir to combine.  While stirring the sauce, add the cornstarch mixture slowly.  Let the sauce heat up again, and the mixture should thicken a bit.

Add the drained pasta to the sauce.  Toss to combine.

 You can sprinkle a little more Parmesan on top once it's on the plates.  It's a nice little touch.

Crispy Honey Garlic Chicken Wings

Remember me?  Yeah... my son turned five last week, and he wanted a Star Wars party.  Almost every night for the past couple weeks, I have been sewing Jedi robes for all the guests.  Time-consuming, yes, but seeing a whole slew of little boys in Jedi robes and colored duct-taped wrapped pipe insulation Light Sabers was about the cutest thing I've ever seen.  One of the kids went home and said, "Mom, I want a Jedi party every day.... even Sundays!"  

Speaking of Sundays, I made these chicken wings on Super Bowl Sunday.  It 'twas a super Sunday indeed because these wings were delicious.  They were so crispy and crunchy on the outside and tender on the inside.  The sauce was wonderful.  If you're not a wing person, this recipe would be great for chicken fingers as well.  Finger lickin' good!

Crispy Honey Garlic Chicken Wings
source: http://www.nlrockrecipes.com/2009/02/crispy-honey-garlic-chicken-wings_09.html
serves 8-10

Honey Garlic Sauce:
2 T vegetable oil
2-3 cloves minced garlic
1 c honey
1/4 c soy sauce
1 t pepper

Wings:
2 c flour
2 T powdered ginger
1 t cayenne
3 T salt
1 T pepper

2 eggs
2 T water

3 pounds chicken wings

Dipping sauce:
1 c ranch
2 t Old Bay seasoning or Cajun seasoning

For the sauce:
In a small saucepan over medium heat, warm the oil.  Add the minced garlic.  Saute for about 30 seconds or until fragrant.  Add the honey, soy sauce, and pepper.  Simmer this for 5-10 minutes.  Watch it closely.  Remove from heat and allow to cool.  Set aside.

For the wings:

Preheat a deep fat fryer to 350 degrees.  If you don't have a fryer, use a tall saucepan with a few inches of oil.

Whisk the eggs and water in a bowl.

Prepare the chicken.  Rinse it and pat it dry.  Put the flour, ginger, cayenne, salt, and pepper in a Ziplock bag.  Toss the chicken into the egg wash then into the bag with the flour.  Add about 4-5 pieces at a time.  Shake to thoroughly coat the chicken.

Fry until golden brown, 10-20 minutes.  Remove the chicken and while it is hot, place them in the saucepan with the sauce and toss to coat.

Combine the ranch and the Old Bay or Cajun seasoning in a bowl and stir to combine.

Serve the wings with the sauce.

Mongolian Beef (P.F. Chang's copycat) and Sweet and Sour Chicken

I went to a small junior college in central Utah for my Associate's degree.  There sure wasn't a lot to do in that little town during my first year.  Luckily, I had some friends that were as crazy and immature as myself.  One night, we took my camcorder and went "Jaywalking" like Jay Leno through some apartments and asked students questions that they should know but didn't.  Another night, a friend and I wrapped ourselves in aluminum foil and ran across campus at midnight.   Another night, a bunch of us dressed up like Captain Underpants mixed with the style of Spongebob and had a wrestling match on an old mattress in the living room.  Oh, the good times of college. 

I think if there was a Chinese restaurant in that tiny little town with food like this, I would have had an I'm-going-to-nothing-but-shove-my-face-with-this-food for two years.  These two recipes blew the socks off my husband, which is saying something since he wears wool socks that go up to his knees.  

 These recipes are keepers!  There is no reason to go out an pay an arm and a leg for Chinese food with these recipes around.  They are just as good as any restaurant.

 Mongolian Beef
source: http://www.sixsistersstuff.com/2012/03/pf-changs-mongolian-beef-copycat-recipe.html

2 t vegetable oil
1/2 t minced ginger or 1/2 t dried ginger
1 T minced garlic
1/2 c soy sauce
1/2 c water
3/4 c dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 c corn starch
2 green onions, chopped

Sauce:
Heat 2 t of oil in a saucepan over medium-low heat.  Add the minced garlic and ginger.  Heat and stir until fragrant.  Don't let it burn!  Add the soy sauce and water.  Stir.  Add the brown sugar and stir to dissolve. Increase the heat to medium and bring to a boil.  Boil it for a couple minutes or until thickened.  Remove from the heat.

Beef:
Slice the flank steak into 1/4 inch slices across the grain.  While you are slicing it, tilt the blade to a 45 degree angle to get wider cuts of meat.  Dip the slices of meat into the corn starch to lightly coat them.  Let the meat stick for 10 minutes.  This will help the cornstarch stick to the meat better.

While it is sitting, heat 1 c of oil in a large skillet. Heat the oil over medium heat until it is hot but not smoking.

Add the beef and saute until it is nice and brown.  Stir it a bit as you go to ensure even cooking.  After it is browned, 2-3 minutes, take it out to drain on a paper towel.  Dab it with the paper towel to remove excess oil.

Add the meat to the saucepan with the sauce in it.  Heat it over medium-low heat to heat through.  Add the chopped green onions, saving a few for garnish.

Serve with fried rice or cream cheese rangoons.

Sweet and Sour Chicken
source: http://www.melskitchencafe.com/2008/07/sweet-and-sour-chicken-updated.html

Chicken:
3-4 boneless skinless chicken breasts
salt and pepper
1 c cornstarch
2 lg eggs, beaten
1/4 c canola oil

Sauce:
3/4 c sugar
4 T ketchup
1/2 c apple cider vinegar
1 T soy sauce
1 t garlic powder

Preheat oven to 325.

Heat oil in a large skillet over medium heat.  While it is heating, cut the chicken breasts into 1-inch cubes and season with salt and pepper.  Place the cornstarch in a Ziplock bag.  Add the chicken pieces.  Seal and shake the bag  to thoroughly coat the chicken pieces.

Whisk the beaten eggs in a shallow plate or pie plate.  Dip the cornstarch-covered chicken into the egg mixture and carefully place in a single layer into the hot oil. Cook for 1-2 minutes.  Flip to cook the other side just until golden brown.  It's okay if it isn't cooked all the way through since it's going into the oven for awhile.

Remove the chicken and put it in a baking dish, in a single layer.

Combine the sauce ingredients and pour over the chicken.

Bake for one hour, turning the pieces a couple times during the baking.

After an hour, the sauce will be all sticky and perfectly coated on the chicken.

Double Crunch Honey Garlic Chicken

Is there a difference between Panko bread crumbs and regular bread crumbs?  Well, my friends.  Yes. Yes, there is.  It's like asking if there is a difference between The Beatles and a Kidzbop version of "I Wanna Hold Your Hand."  Or if there is a difference between freshly carved turkey breast and Carl Budding Lunch Substance.  Or if there is a difference between bath towels from the dollar store vs. some from Nordstrom.  Panko bread crumbs will revolutionize your cooking.  They make crunchy chicken crunchier.  Who doesn't love crunchy chicken?!  If you have never made chicken parmesan at home, follow this recipe, omitting the spices in the flour mixture for your chicken.  Your family will cry tears of joy.  

I found this recipe on pinterest, and I thought it was great.  The original recipe called for plain ol' flour as the second coating.  I know better!  The panko does wonders.  This is a really quick meal, and it is delicious.  I really liked the garlic-honey sauce atop the golden, crunchy goodness of the chicken.  

Double Crunch Honey Garlic Chicken

source: http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

2 boneless, skinless chicken breasts

1 c flour

2 t salt

2 t black pepper

1 1/2 T ground ginger

1 1/2 t nutmeg

1 t thyme

1 t sage

1 T paprika

1/2 t cayenne

2 eggs

1/4 c water

1 c Panko bread crumbs

Honey-Garlic Sauce:

2 T olive oil

3-4 cloves garlic

1/2 c honey

2 T soy sauce

1/2 t pepper

green onions

Slice the chicken breasts horizontally in half.  Don't skip this step!  You want the breasts nice and thin so they cook up evenly.

 Combine the flour and spices in a Ziplock.

 Combine the eggs and water in a bowl and stir to combine.

 Put the Panko breadcrumbs on a plate.  I added a small handful of the flour mixture with this as well just to season it a bit.

 Plop the chicken breasts in the Ziplock bag.  Seal it and shake the dickens out of it.  It'll come out coated perfectly.  This is my favorite way to coat chicken breasts.

 Next, dip the flour-coated chicken breasts into the egg wash.

 Finally, dip the chicken into the Panko bread crumbs, making sure to coat completely.

 Set them aside while you heat some Canola oil in a skillet over medium heat.  Make sure the oil is hot before you put the chicken in there.  If it isn't hot enough, the oil will soak into the Panko crumbs and make it soggy instead of crispy.  Cook on both sides for about 4-5 minutes or until crispy and golden on the bottom.

 While they are frying up, put the olive oil in a small saucepan and heat over medium-high heat.  Add the garlic and cook for 1-2 minutes.  Add the honey, soy sauce, and pepper.  Simmer it for 5-10 minutes.

 When the chicken is done, let it drain on a wire rack or paper towels.

 Place the chicken on a serving dish and pour some of the sauce over it.  Top with cut green onions.c

Oh geez... I just now noticed that there is a time stamp on all of the pictures.  I'll have to take that setting off of my camera.  Sorry, folks!

Honey Ginger Grilled Chicken with Asian Rice Pilaf

We were grocery shopping at Winco recently, and I took the kids for a bathroom break while my husband was shopping off the list.  He had to hunt for the brand of rice for this recipe, but he found it!  As far as I know, it is carried in all stores.  Anywho- while I was coming back from the bathroom break with my kids I see this old, gray-haired grandma walking quite disgruntled toward the cashier.  As I walk past her, I hear her say, "This is one crazy a** store!"  I about died laughing.  She was right, but to hear that coming from a member of the AARP really tickled my funny bone.  

I was pretty impressed with this recipe.  I found it in a cookbook I checked out from the library, but we all really liked it.  It doesn't even hold a match to the Cajun Chicken Alfredo, but it would be a good one to throw into the mix every couple of months.  It's healthy, too!  Look at me!  I can even make some recipes that don't require a pound of butter or a deep-fat fryer!

 

 Honey Ginger Grilled Chicken with Asian Rice Pilaf
source: All Recipes All-Time Favorite Best Brand Recipes cookbook

Chicken:
1 t ground ginger
1 t garlic powder
1/3 c soy sauce (I prefer low sodium)
1/3 c orange juice
1/4 c honey
1 green onion, chopped
3 chicken breasts

Rice Pilaf:
1 pkg Near East Rice Pilaf Mix
1 T olive oil
1 T soy sauce
1 cove garlic, minced
1/4 t crushed red pepper flakes
1/2 c diced carrots (I used frozen ones)
1/4 c chopped peanuts
1/4 c chopped green onions
2 T diced red bell pepper

In a large Ziplock bag, combine the first six ingredients for the chicken.  Shake to mix well.  Add the chicken. Marinate in the fridge for 15-30 minutes.  Flip the bag occasionally to evenly distribute the flavor.

While it is marinating, prepare the rice according to package directions, omitting the butter or olive oil.

Prepare the remaining ingredients for the rice and set aside until the rice is finished.

Lightly grease the cold oven rack.  Preheat the grill to medium heat.  Grill the chicken for about 7-10 minutes per side.

When the rice is done, add the remaining ingredients to the rice.  Keep warm on low heat.

Once the chicken is done, serve it atop the rice.  Top it all off with some diced green onion.

Cajun Chicken Alfredo

I think an AARP convention was running through town recently, and they all had a pit stop at the local Freddy's steakburger and custard place that just opened up by me.  I was in there with my family, and there were honestly about five tables full of elderly folks.  

I walked past a table of four old women as I was holding my two-month old, and one of them said, "Oh, my!  Look at that adorable baby!"  I smiled and thanked her.  

Then, one of the piped out, "Is it a boy or a girl?"  

As I look down at her purple outfit and little pink bracelets, I reply, "A girl."  

Another one said, "What is her name?"  

"Scarlet."  

I get this all the time... "OOOH!  Like Scarlet O'Hara."  

"Yes, but I have never seen Gone with the Wind."

All four of them gasped.  "Oh, it is a wonderful movie!"  "A Classic!"  "Scarlet O'Hara is just beautiful."

"Yeah, well, I named her Scarlet because my maiden name is Redd."

One of them, who might need to get hearing aids said, "Oh, like Rhett Butler." 

"Umm... I think my hamburger is ready.  Bye ladies!"

I ate my dinner, and as I was leaving with my husband and three kids, we passed the same table of grandmas.  One said, "Are all of those yours?!"  No lady.  I plucked one from Target, one from ebay, and the other I found in a woven basket in the river.  I was tempted to give a sarcastic response, but I just smiled and nodded and thanked the dear Lord that I look ten years younger than I am.  

Now, a quick word on the actual recipe.  This is one of my new top five favorite recipes ever! My awesome neighbor let my borrow Guy Fieri Food, and it is possible that she may never get the cookbook back.  Sorry, Madison!  :)  I found this recipe in there, tried it, and ate every last bit of it from my plate.  The chicken was so tender, juicy, and flavorful.  The alfredo sauce was fantastic.  I loved it.  Loved it.  Loved it.  Did I mention that I loved it?  I will be making this over and over and over.  And over.

 Cajun Chicken Alfredo
source: Guy Fieri Food

Blackening Spice Rub:
2 T salt
1 T garlic powder
1 T freshly cracked black pepper
2 t ground white pepper
2 t onion powder
2 t cumin
1 t cayenne
3 T paprika

2 chicken breasts
1/4 c blackening rub
1 T olive oil
1 1/2 T minced garlic
2 T dry white wine
1 1/2 c heavy cream
1/2 c chopped sun-dried tomatoes (I omitted these)
1/2 pound fettuccine
1/4 c plus 2 T Parmesan cheese
1/2 t sea salt
1/2 t black pepper
2 T thinly sliced green onion

Preheat the oven to 350.  Prepare a pot of water to a boil.  Preheat a skillet over very high heat.

Place the blackening rub in a Ziplock bag.  Add the two chicken breasts and shake to coat.  Blacken the chicken in the preheated hot skillet- 2 to 3 minutes per side.

Place the chicken breasts to a baking sheet and place in the oven for ten minutes or until the chicken is cooked through (165 degrees).

Meanwhile, heat the olive oil in another skillet over medium-high heat.  Add the garlic and cook for 2 minutes.  Add the wine.  Add the heavy cream, simmer, and cook until it is reduced to about half.  If it is not thickening, you can combine 2 T cream and 2 T corn starch in a small bowl.  Stir it well.  Add it about 1 T at a time.  After each addition, let the mixture come to a simmer to see if it thickens enough.  Once it is a thickness you like, don't add any more of the cornstarch mixture.

Remove the chicken from the oven after it is cooked through.  Slice it very thinly.

Add half of the chicken and the sun-dried tomatoes (if using) to the pasta sauce.

Cook the fettuccine according to package directions.  Drain.

Add 1/4 c parmesan cheese, salt, pepper, and fettuccine to the sauce.  Toss to combine.

Scoop some of the pasta onto plates.  Top with more slices of the chicken.  Sprinkle it with green onions and the remaining Parmesan cheese.

  Be prepared to have your mind blown.

I want it again already.