chicken kale pasta

Chicken Kale Pasta

2 tablespoons olive oil
2 pounds chicken, cubed
2 cups kale, de-stemmed and chopped
4 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1-14 oz can fire roasted tomatoes
Cooked pasta

1. Heat oil in pan until hot.
2. Add chicken and sear on one side.
3. Once chicken is cooked, add kale and sautee until tender (about 5 minutes)
4. Add garlic and cook for 1 minute.
5. Add wine and scrap off the browned bits on the bottom of the pan.
6. Add broth and tomatoes.
7. Simmer 10 minutes.
8. Add pasta and stir to coat.  Allow to sit for 5 minutes.
9. Serve with parmesan cheese

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sweet tea brined chicken

I've always wanted to try sweet tea brined chicken, and when I decided to do a week with iced tea, I thought it was a perfect time to try this recipe.  I am kicking myself for not trying it sooner because it was AWESOME!  Plus it was so easy!  This is perfect for your next BBQ!

 {sweet tea brined chicken}

{brining the chicken}

sweet tea brined chicken
from myrecipes.com

makes 4 servings

2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs (1 tablespoon dried rosemary or 1 tablespoon dried thyme works as well)
1 tablespoon freshly cracked pepper
2 cups ice cubes
2 pounds chicken thighs, boneless and skinless

green onions, chopped and optional for garnish

1. Bring 4 cups water to a boil; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)
3. Place tea mixture and chicken in a large container appropriate for marinating. 
4. Place in fridge and chill 24 hours. 
5. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
6. Grill chicken until done, about 15-20 minutes.
7. Serve.

Have you ever tried sweet tea brined chicken?  

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hoisin chicken udon noodles

As I hinted at yesterday, I was cleaning out the freezer.  I also did the fridge and pantry and found a bottle of hoisin sauce (a sauce native to southern Chinese cuisine).  I went online to find some recipes, and I stumbled upon this gem.  It was quick, easy, healthy, and completely addicting.  Both The Hubby and I literally fought over who would take the leftovers.  We ended up compromising and splitting the last bit.  I have made it twice since with the same result.

{hoisin chicken udon noodles}

hoisin chicken udon noodles
from jo cooks

makes 4 servings

8 oz of dry udon noodles
1 pound chicken thighs, boneless and skinless, cut into small pieces
1 tablespoon sesame seed oil
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 pound vegetables
1/3 cup soy sauce
1 teaspoon red chili flakes
1/4 cup hoisin sauce
1/2 cup chicken broth
3 green onions, chopped

1. Cook noodles according to package directions.  Drain well and immediately rinse with cold water. Set aside.
2. Heat the olive oil and sesame seed oil in a large skillet or a pot and add chicken pieces and cook until chicken is no longer pink and starts to brown slightly. 
3. Add ginger, garlic and vegetables and cook for a couple more minutes until vegetables begin to get tender.
4. Add soy sauce, hoisin sauce, chili flakes and chicken broth, stir and bring to a boil. 
5. Add noodles to the pot and cook until noodles are heated through. 
6. Garnish with green onions and serve hot.
7. Enjoy! 

I love it when a recipe comes together this easily (with little to no modifications), and I am even more excited to blog and share it with you lovely readers!  Have you encountered recipes like this?

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spicy Thai chicken noodle soup

I've been hearing about this craze about Blue Apron.  If you haven't heard of them, they are a company who provides all the raw ingredients for meals delivered right to your door (aka taking away grocery shopping and meal planning for 3 meals per week).   I did not try their services, but I was interested in the recipes that they have on their website.  So I went through the recipes and downloaded what I wanted to make.  This is the first recipe that I have made, and it was fantastic!  Even The Hubby loved it!

 {spicy Thai chicken noodle soup}

{add green onions, cilantro, and more lime juice if you want!}

spicy Thai chicken noodle soup
from blue apron

makes 4 servings

8 oz chicken thighs, boneless, skinless, and cubed
3 1/2 oz udon noodles
1 pint white mushrooms, sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 pepper, thinly sliced
1 lime, zested and juiced
3 cups chicken broth
1-2 teaspoons red chili flakes
2 teaspoons Worcestershire sauce
1 green onion, white cut into slices and green cut at an angle into rings
1 lime, cut into wedges
2-3 tablespoons fresh cilantro, chopped (optional)

1. Add 2 teaspoons of sesame seed oil and heat on medium-high until hot.
2. Add chicken and cook until browned on all sides.
3. Add mushrooms, pepper, white part of green onions, garlic, ginger, and lime zest; cook for 5 minutes.
4. Add chili flakes, chicken broth, and Worcestershire.
5. Heat until boiling, and simmer for 5-7 minutes
6. Add udon noodles and cook until tender (about 8 minutes).
7. Stir in lime juice.
8. To serve, garnish with green part of onions, lime wedge and cilantro.
9. Enjoy!

Have you tried Blue Apron or a service like it?  Although convenient, I would miss doing the meal planning and grocery shopping myself since I love it (it would be tempting some weeks though!).

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poached chicken with tarragon sauce

I first made this dish during culinary school, and I fell in love with it!  I make it from time to time because it is so easy and delicious.  Bonus:  this can be made in 30 minutes!

 {poached chicken with tarragon sauce}

 {side view}

one year ago:  Italian stewed chicken with fennel and cannellini

poached chicken with tarragon sauce
from on cooking (an old culinary textbook)

makes 4 servings

2 pounds chicken breasts or thighs, boneless and skinless
1/2 cup white wine
2 cups chicken broth
1 bay leaf
1/4 t dried thyme
1 teaspoon dried tarragon
3 tablespoons butter
3 tablespoons flour
1/2 cup heavy cream

Rice or pasta (cooked)

1. Place chicken in a pan with a lid.
2. Add wine, broth, bay leaf, thyme, and tarragon to pan. 
3. Turn burner to medium-high and allow liquid to come to a simmer (just starts steaming). 
4. Turn down to medium, cover and cook for 10-15 minutes or until chicken is cook through. 
5. Meanwhile, make a roux with the butter and flour; set aside. 
6. Remove lid once chicken is done; remove chicken and keep warm. 
7. Turn back up to medium-high and allow liquid to reduce by half (should take about 5 minutes). 
8. Add cream and stir to combine. 
9. Add roux until combined and cook until sauce thickens about 5 minutes. 
10. Serve over rice or pasta (rice is my preferred starch with this dish).

Tarragon has a sweet, licorice flavor.  If you don't like tarragon or don't want to try it, then substitute thyme or basil for it since both herbs work with this dish.

 

Have you ever had tarragon?  Did you like it?  I'd love to hear about your experience!

 

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Indian chicken curry

I'm such a sucker for an easy, international meal that can be made in a crock-pot.  Plus, this is loaded with spinach (one of my favorite vegetables).  This is also the perfect recipe to dip your toes into the international because it uses curry powder which most people have had before. 

 {Indian chicken stew}

Indian chicken stew
from bhg.com

makes 8 servings

2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
1/2 cup onion, chopped (1 medium)
3 cloves garlic, minced
5 teaspoons curry powder
2 teaspoons ground ginger
1/2 teaspoon salt
1/4 teaspoon ground black pepper and/or cayenne pepper
2-15 ounce can garbanzo beans (chickpeas), rinsed and drained
2-14 1/2 ounce can diced tomatoes, un-drained
1 bay leaf
2 tablespoons lime juice
1-9 ounce package fresh spinach 
Cooked rice

1. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper; toss to coat. Stir in beans, tomatoes, broth, and bay leaf.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Stir lime juice into chicken mixture. 
4. Stir in spinach; let stand for 2 to 3 minutes or until spinach starts to wilt. 
5. Serve over rice. 

Please note that this is not necessarily a traditional Indian curry since curry powder is a British invention to mimic Indian's garam masala spice.  However, this does mirror an Indian curry since it is cooked over a long period of time.  Again, this is a recipe for the novice cook who wants to dip their toes into international cuisine!

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spicy peanut chicken

The Hubby LOVES peanuts and peanut butter (as in we go through a jar of peanut butter a week).  When we first moved in together, he thought that having peanut butter in anything savory was just bizarre.  Peanuts were for eating alone, and peanut butter was best in a sandwich or fudge.

How times have changed because he loved this dish so much, he didn't leave any for me to take for lunch the next day (I adored this too by the way).  I am still amazed by the change in his tastes over the last few years, and I am so proud of him!

 {add more chili flakes for more spice!}

spicy peanut chicken
adapted from www.bhg.com

makes 6 servings

1 large onion, sliced about 1/4 inch thick
1 1/2 cups sliced carrot (3 medium)
2 peppers, sliced about 1/4 inch thick
2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
3 tablespoons creamy peanut butter
1 lime, zested and juiced
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 garlic, minced
1 can unsweetened coconut milk
1 teaspoon chili flakes
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1 cup frozen peas
Hot cooked rice
Chopped peanuts and cilantro (optional for garnish)

1. Mix everything but the peas, rice, peanuts, and cilantro together in a crock-pot.
2.  Cook on low for 6-8 hours or until chicken is cooked through.
3. Add peas about 30 minutes before serving.
4. Serve over rice and topped with peanuts and/or cilantro.

Have you tried peanuts in a savory dish like the one above?  Did you like it?  If you did, you should check out the another recipe with peanut-lime sauce!

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chicken tetrazzini

I won't lie--there are some dishes that intimidate me.  Tetrazzini was one of them along with anything "surprise".  I grew up with the dreaded meal in school, and it was never anyone's favorite.  I finally decided to give it a try myself since I found this easy recipe that sounded delicious.  I must say, it didn't disappoint!  I even shared with a self-proclaimed tetrazzini enthusiast at work, and she loved it too!

 {a beautiful casserole if I may say so!}

 {a close up}

chicken tetrazzini
from myrecipes.com

makes 8 servings

10 ounce uncooked linguine
3 tablespoons butter
1/4 cup all-purpose flour
1 cup unsalted chicken stock 
1 (12-ounce) can evaporated low-fat milk
1/2 cup grated Parmesan cheese, divided
2 oz cream cheese
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
2 (8-ounce) packages sliced mushrooms
1 cup chopped onion 
1 1/2 tablespoons minced garlic (about 6 cloves)
1 teaspoon dried thyme
1/2 cup dry white wine
1 pound shredded cooked chicken breast
1 cup frozen green peas
Cooking spray 
1/2 cup bread crumbs
1/4 cup chopped fresh flat-leaf parsley

1. Preheat oven to 375.
2. Cook pasta according to package directions; drain but keep pot for later.
3. Melt butter in a medium saucepan over medium heat. Stir in flour; cook 2 minutes, stirring constantly with a whisk. 
4. Gradually add stock and milk; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in 1/4 cup Parmesan cheese, cream cheese, salt, and pepper.
5. Reheat pasta pot over medium-high heat. Add olive oil to pan; swirl to coat. Add mushrooms, onion, garlic, and thyme; saute until cooked through.  Add wine; cook 1 minute. 
6. Combine milk mixture, mushroom mixture, pasta, chicken, and peas; toss to combine. 
7. Spoon the pasta mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.
8. Combine breadcrumbs and remaining Parmesan cheese; sprinkle evenly over pasta. 
9. Bake for 30 minutes or until browned and bubbly. 
10. Top with parsley.
11. Serve and enjoy! 

This casserole is worth the two dirty pans.  Plus, I made this on a Sunday for dinner on Monday, and it was perfection.  The Hubby loved it and asked me to make it again!

How do you feel about tetrazzini?  Will you give it another try if you haven't had it in a while?

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sweet and sour chicken

Whenever my family went to a Chinese restaurant, I would always order sweet and sour chicken.  I actually haven't had it in at least 15 years, so when I was surfing Pinterest the other week, I saw a recipe and gave it a try.  I didn't fry the chicken first to save on the calories, but I'll be honest; I'm really only in it for the sauce!

 {sweet and sour chicken}

 {I just love the colors!  I'm getting excited for the farmer's market to really start in early May}

one year ago:  fajitas

sweet and sour chicken

makes 4 servings

2 tablespoons olive oil
1 pound chicken thighs, boneless and skinless, cut into 1 inch chunks
1/2 onion, sliced
1 pound stir-fry vegetables
1/4 cup ketchup
1/2 cup cider vinegar
3/4 cup sugar
1 tablespoon soy sauce
1/2 teaspoon garlic powder
2 tablespoons cornstarch
Cooked rice or rice noodles

1. Heat oil in a large skillet until hot.
2. Add chicken and cook until browned on one side.
3. Add onion and continue browning.
4. Meanwhile mix ketchup, vinegar, sugar, soy sauce, garlic powder, and cornstarch until well blended.
5. Add vegetables to cooked chicken and onion; steam for about 5 minutes.
6. Add sauce and stir to combine.
7. Cook sauce for 5-7 minutes or until thickened.
8. Serve over rice or rice noodles.

The Hubby didn't grow up with Chinese food, so I was a bit surprised when he said he really liked it and requested it a second night in the same week (he made it the second time).

Do you like stir-fry?  What's your favorite sauce?

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Moroccan turkey stew

I am so happy to report that The Hubby really loved this stew!  When we first got together, he thought it was totally bizarre to put fruit in anything besides breakfast foods.  I love to see how his tastes have changed over the last few years, and it makes me so excited for the future because I can start making more of the recipes that I really want to try!

Anyway, this is an easy, crock-pot recipe that is fantastic for a chilly day (and we have had some doozies here in Kentucky!)

 {Moroccan turkey stew}

 {close up}

one year ago:  chickpea, feta, and parsley salad

Moroccan turkey stew

adapted from www.foodnetwork.com

makes 6 servings

2 skinless turkey breasts, cut into 1 inch chunks (about 4 pounds)
1/2 medium butternut squash (local), cut into 1 inch chunks
2-15 oz cans chickpeas, drained and rinsed
2-14 oz cans diced tomatoes with juices
1/2 cup dried apricots, coarsely chopped

1/2 cup raisins
1/2 cup carrots, diced
1 medium onion (local), sliced
1 teaspoon chili flakes

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 teaspoon pepper

1 teaspoon ground cumin
1/4 cup lemon juice
Cilantro and parsley to stir in before serving

1. Mix everything except the lemon juice and cilantro/parsley into a crock-pot.
2. Cook on high for 6-8 hours or until squash is done.
3. Stir in lemon juice.
4. Serve stew with either/both cilantro or parsley.  (I loved it with both)

How are you keeping warm during these cold days?  I love to eat spicy foods like this stew!

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chicken and broccoli casserole

Quick weeknight meals are hard to come by especially in 30 minutes.  However, this casserole uses already cooked chicken so all you have to do is heat everything through and throw it under a broiler (I used a toaster oven broiler). 

{chicken and broccoli casserole}

One year ago:  sweet and spicy tuna pasta

chicken and broccoli casserole
from myrecipes.com

Makes 8 servings

16 oz mushrooms, washed and sliced
1 medium onion,chopped
12 ounces chicken, chopped, skinless, boneless (about 3 cups)
1 pound broccoli florets
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup plain fat-free Greek yogurt
1/4 cup canola mayonnaise
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup Parmesan cheese, grated

1. Heat a large ovenproof skillet over medium-high heat. Add mushrooms; cook 12 minutes or until mushrooms brown and liquid evaporates, stirring occasionally. 
2. Add onions, chicken, and broccoli and heat through.
3. Meanwhile, heat butter in a pan.
4. Add flour and make a roux.
5. Add milk, yogurt, and mayo; cook until thickened, about 10 minutes.
6. Add seasonings and Parmesan.
7. Preheat a broiler.
8. Add sauce to mushroom mixture, stirring until combined.
9. Place casserole under broiler until top is bubbly and browned.
10. Serve.

Do you have any quick weeknight meals that you use often?  I'd love to hear about them since I am always looking for some!

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parmesan crusted chicken

I cannot even express how easy and delicious this chicken was.  I was so addicted to this, I made it 4 times in two weeks.  The crust on this chicken was crispy yet flavorful.  In fact, I might be making this again for dinner tonight....

 {Parmesan crusted chicken}

 {I served it with my two favorite veggies!}

Parmesan Crusted Chicken

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
1/2 cup Parmesan cheese
1 cup mayonnaise
1 teaspoon garlic powder
1/2 teaspoon paprika
Salt & Pepper

1. Preheat oven to 400.
2. Place chicken in a baking dish.
3. Mix remaining ingredients together.
4. Spoon Parmesan mixture over chicken.
5. Bake for 35 minutes; then turn off the oven and open the door for about 5 minutes.
6. Serve.

Do you have a recipe that you make that is so easy and delicious?  I'd love to hear it!

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Chicken Enchilada Soup

Nothing warms you up than to have dinner when you get home, and have it be a bit spicy!  I loved this soup, and so did The Hubby!  He STOLE my lunch for the next day!  Darn him!  My favorite part is that you make the enchilada sauce yourself (it's easy I promise!), and then the rest is just a put-in-the-crock-pot-and-go!

 {Chicken Enchilada Soup}

 {Garnish with whatever you like because between you and me, the above picture looks a bit boring!}

Two years ago:  Stifado (Greek Stew)

Chicken Tortilla Soup

Sauce
2 tablespoons butter
1/4 cup all purpose flour
2 teaspoons ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground black pepper
1/2 teaspoon chili powder (use 1/4 if you don't like too much spice)
3 cups chicken or vegetable broth
1-6 oz tomato paste

2 pounds chicken thighs, boneless and skinless
1 -15 ounce can diced tomatoes
1 medium onion (local), chopped
1-4 ounce can chopped green chile peppers
2 cloves garlic (local), minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1-16 ounce package frozen corn (I used local corn that I froze)
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro, plus more for garnish if desired
Tortilla chips, sour cream, cheese 

1. Make the sauce by heating butter in a skillet until hot.  Add flour and spices and cook for 1 minute (basically making a spiced roux).  Add broth and tomato paste stirring to combine.  Bring to a simmer and allow to thicken and reduce for about 10 minutes.  Pull to the side to cool.
2. Place chicken, tomatoes, enchilada sauce, onion, green chiles, garlic, cumin, chili powder, salt, pepper, bay leaf, corn, and beans. 
3. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
4. Stir in cilantro right before serving.
5. Top soup with crushed tortilla chips, cheese, sour cream, and more cilantro if desired. 

I could practically live on soup, but The Hubby cannot (it's not a meal, he says).  Which are you?  Do you love soup, or is it okay every now and then?

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Pineapple Lime Grilled Chicken

With the weather being so nice out, we are trying to get the most out of our grill right now.  This was a delicious chicken breast just to eat on it's own--that's right, no sauce or anything!  The chicken was sweet but tangy--just perfection!

 {Pineapple Lime Grilled Chicken}

 {I marinaded it during the work day, but it can be done the night before}

 {I served mine with Brussels sprouts and a rice concoction that was not a hit}

Pineapple Lime Grilled Chicken
from Tori Avey

2 pounds chicken thighs, boneless and skinless
1 cup pineapple juice
1/4 cup fresh lime juice
1 1/2 teaspoon fresh oregano (or 3/4 teaspoon dry)
1 teaspoon salt (for salted kosher chicken, use 1/2 tsp)
Pinch of cayenne pepper

1. Place chicken in a container safe for marinading.
2. Mix remaining ingredients together and pour over chicken.
3. Marinate for at least 2 hours, but up to overnight; I did it for about 10 hours.
4. Grill until done.
5. Serve.

Are you still grilling when there is nice weather or have you already retired your grill for the year?

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Cajun Chicken Caesar Salad

I don't know why it took me so long to put this combination together, but I have been seeing it several times on Pinterest.  It's easy, fast, and the perfect summer meal.

 {Cajun Chicken Caesar Salad}

 {Grilled Cajun chicken}

 {Caesar Salad}

 {Cajun Chicken Caesar Salad}

One year ago:  Chocolate Syrup (like Hershey's)

Cajun Chicken Caesar Salad

Serves 4

2 pounds chicken thighs, boneless and skinless
2 tablespoons Cajun seasoning
1 bag romaine blend lettuce
1/2 cup Caesar dressing
Parmesan cheese, optional for garnish

1. Preheat grill.
2. Sprinkle Cajun seasoning onto chicken and grill until done, about 25 minutes.
3. Meanwhile, combine dressing and salad in a bow.
4. Toss to coat salad with dressing.
5. Serve salad sprinkled with cheese and one to two pieces of grilled Cajun chicken on top.

Do you have any easy and fast summer meals that you make?

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Holy Yum Chicken

I've been doing some research on the internet for food blogs that cook healthy and quick meals.  Let me tell you--there aren't many!  The food blogs either review restaurants, make nothing but sweets, or make dishes so elaborate that you would have to quit your day job.  Fortunately, I did find a few, and one is Table for Two.  She does almost exactly what I do which is inspiring and awesome! 

This recipe on Table for Two was one of her most popular.  I decided to make it because I had everything at home already!  Boy was this delicious and easy!

 {Holy Yum Chicken}

 {Prepping the chicken for the oven}

 {Setting chicken aside so sauce can be thickened}

One year ago:  Broccoli Slaw

Holy Yum Chicken
from Table for Two

Serves 4

2 pounds chicken thighs, boneless, skinless, and most of the fat cut and discarded
1/2 cup Dijon mustard
1/4 cup pure maple syrup (no fake Aunt Jemima stuff)
1 tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon cornstarch (or tapioca)
1 tablespoon broth
2 teaspoons fresh parsley for garnish (original recipe called for rosemary, but I didn't have any)

1. Preheat oven to 450. 
2. Line a 8x8" oven-proof pan with 2 layers of tin foil.
3. In small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt and pepper.
4. Place the chicken thighs in the foil layered pan then pour the mixture on top of it. Turn the chicken around in the sauce to make sure it gets all coated.
5. Bake, uncovered, for 40 minutes.
6. Remove from oven and let chicken sit for 5 minutes then transfer to a plate. Do NOT discard the liquid.
7. Whisk cornstarch and broth together.
8. Immediately after plating chicken, whisk in the  cornstarch mixture into the liquid in the pan. You'll create a nice, thick sauce to drizzle over your chicken. You need to do cornstarch mixing immediately because the liquid needs to be hot in order for it to thicken properly. If it's still not thickening, you can add a little more.
9. Sprinkle garnish on top before serving.
10. Serve with rice or potatoes or vegetables.

The Hubby and I both loved this recipe.  In fact, we had it twice in one week!  I had a problem mixing in my cornstarch the first time so the second time, I mixed it with some broth then added it--worked like a charm!  This is definitely going into the night-before-the-grocery-store recipe rotation!

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Grilled Honey Balsamic Chicken

Several years ago, The Hubby didn't like the smell of balsamic, let alone the taste.  Fast forward a few years, and he really loved this chicken.  Let me tell you guys--this is so awesome!  You have no idea how hard it was to cook around what he would eat!  Now he is much more adventurous and willing to try!  I couldn't be any happier!

One year ago:  Israeli Salad

Grilled Honey Balsamic Chicken
from Recipe Critic

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
½ teaspoon kosher salt
¼ teaspoon ground black pepper
½ teaspoon paprika
2 tablespoons honey
2 tablespoons balsamic vinegar
2 tablespoons ketchup
2 teaspoons minced garlic

1. Place chicken in a container suitable for marinating.
2. In a small mixing bowl, whisk together the remaining ingredients.
3. Pour marinade over chicken at least 30 minutes before grilling, but preferably 24 hours ahead.
4. Preheat grill.
5. Grill your chicken until done, about 25 minutes, basting with the remaining marinade.
6. Serve. 

We had this with mac & cheese and a salad, but the possibilities are endless!  This would be delicious over a salad or in a sandwich!

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Chicken Caesar Sandwiches

So *technically* I didn't make a sandwich out of this delicious chicken Caesar filling because I'm trying to really good about not eating gluten.  I indulged when I went camping a few weeks ago, and I was miserable for a week after!  So right now, I'm testing out gluten-free bread, and I think I found one!  Woohoo!

 {Chicken Caesar Sandwiches}

 {So easy--just chicken and dressing!}

 {Ready to eat!}

 {I cooked Bulgar with spinach and had my chicken Caesar filling over that with some Parmesan cheese!  So delicious!}

One year ago:  Granola

Chicken Caesar Sandwiches

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
8 oz Caesar dressing
2 tablespoons cornstarch
1/4 cup chicken broth
Buns, romaine lettuce, Parmesan cheese

1. Place chicken in a crock-pot.
2. Pour dressing over chicken.
3. Cook on low for 6-8 hours.
4. Drain liquid from crock-pot into a saucepan and heat on the stove.
5. Mix cornstarch with the chicken broth, and pour it into the Caesar chicken liquid.
6. Heat until thickened.
7. Meanwhile, shred chicken.
8. Pour thickened sauce over chicken and stir to combine.
9. Serve!

Hubby had it in sandwich form with romaine lettuce and Parmesan cheese, and we had to have a fight over the leftovers.  I won, but I had to bribe him by making him a sandwich for lunch.  It was worth it!

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Chipotle Chicken Kebabs with Avocado Cream Sauce

The Hubby was introduced to the George Foreman grill by his parents so now he wants one so he can grill throughout the winter.  My response?....  YOU GO RIGHT AHEAD!!!  I'm not going to complain about him wanting to make dinner!  In fact, he is becoming more and more willing to help plan a meal or two and/or giving me some good ideas and suggestions.  Plus, he is letting me take pictures while he cooks (if I am home).  I tell you ladies, patience and persistence! 

 {Chipotle Chicken Kebabs with Avocado Cream Sauce}

 {Chicken marinating}

 {Closer view of kebabs}

Chipotle Chicken Kebabs with Avocado Cream Sauce
from The Recipe Critic

Makes 4 servings

2 lbs chicken thighs, boneless, skinless and  cut into 1 inch pieces
1/2 cup vegetable oil
1 teaspoon kosher salt
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/2 teaspoon cumin
2 cloves garlic, minced
1 tbsp brown sugar
3 oz chipotle sauce (this is spicy so go easy and remember, you can always add more!)
1 avocado split and pitted
1/2 cup low-fat Greek yogurt
1 clove garlic, minced
1 tablespoon lime juice
1 tablespoon cilantro, chopped
salt and pepper to taste
minced fresh cilantro for serving

1. Whisk together vegetable oil, salt, chili powder, paprika, cumin, cayenne pepper, minced garlic, brown sugar, and chipotle sauce.
2. In a gallon sized bag combine marinade and chicken and refrigerate for 30-60 minutes.
3. In a food processor combine avocado, Greek yogurt, garlic, lime juice and cilantro. Pulse until smooth (or you can mix it by hand it you are lazy, like me). Add salt and pepper to taste.
4. Once ready to grill, thread the chicken on skewers. Place them on the grill turning once or twice until sides are cooked and insides are no longer pink. Place on a plate and sprinkle with fresh cilantro if desired.
5. Serve avocado sauce with chicken.

I loved this recipe because it was spicy, but it was so flavorful!  Plus it was easy to make, and even easier to clean up!  The Hubby even liked the avocado sauce that went with it.  Definitely going in the repeat pile!

Thanks to Bangers and Mash for hosting this awesome Beach BBQ challenge!  This definitely fits your need to escape through food!

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Coconut Lime Chicken

When The Hubby first saw this recipe, he said "that sounds gross".  I turned to him and said "sounds like you'll be having a sandwich then".  I knew he would try it, and you'd better believe he claimed the leftovers for lunch the next day. 

You'd think he'd trust me after all these years I've been cooking for him (which is about 7 years).  In that time, I believe there's only been a handful of times where a recipe was beyond all hope to salvage so we ordered a pizza.  What can I say?  No one's perfect!

 {Coconut Lime Chicken}

 {I served mine with rice noodles and steamed veggies}

One year ago:  Lasagna (crock-pot)

Coconut Lime Chicken
from Crockpot Gourmet

Makes 4 servings

2 pounds chicken thighs, boneless and skinless
13.5 oz can coconut milk or lite coconut milk
6 oz pineapple juice
3 tablespoons lime juice
1/2 teaspoon salt
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced
1/2 teaspoon curry powder
1/4 teaspoon red pepper flakes
2 tablespoons corn starch (or 4 tablespoons tapioca powder for paleo)
2 tablespoons broth
Cooked rice, rice noodles, or steamed veggies (your preferences)

1. Place chicken in crock.
2. In a mixing bowl whisk remaining ingredients and pour over chicken.
3. Cover and cook on high for 3-4 hours or low for 6-8 hours.
4. Remove the liquid and place in a saucepan on the stove.
5. Mix your thickener with broth until dissolved.
6. Add thickener to coconut liquid and heat until thickened.
7. Serve over rice, rice noodles, and/or veggies.

 Asian cuisine is my second favorite right behind Mediterranean so I don't need much of an excuse to try something with an Asian influence!  Do you have a favorite cuisine?

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