Chicken

Buffalo Chicken Dip

~ lk529 ~ Leave a comment

Last week we were invited to a friend’s surprise birthday party. I knew I was going to bring something edible to the table, but had to decide on what that was going to be. I thought about doing my Corn and Black-Eyed Pea Dip but as it’s fall decided to go with something heartier.

I decided to do some recon on the birthday girl’s Pinterest boards and saw that she had posted a Buffalo Chicken Dip. I stopped searching there and decided on this recipe.

Every Christmas Eve my brother’s fiance’s family has a party. My future sister-in-law makes this dip every year and it’s a crowd favorite. Two years ago for Christmas she gave me a fantastic cooking gift basket filled with Giada DeLaurentiis products as well as a recipe box, including her Buffalo Chicken Dip.

Unfortunately this food post does not have a photograph to accompany it as I forgot to snap a picture before the party. We were running late and it completely slipped my mind. Next time I make it I’ll add it to this post.

Buffalo Chicken Dip

Ingredients:

  • Approx 3 lb chicken, cooked and shredded (Kelli boils hers, I baked mine)
  • 12 oz hot sauce (Kelli uses Crystal and so did I)
  • 16 oz cream cheese
  • 16 oz blue cheese dressing (I used Ranch)
  • 8 oz shredded cheddar cheese

Steps:

  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium heat, combine cream cheese and dressing. Stir until the mixture is smooth and cream cheese is melted.
  3. In a large bowl combine cooked chicken, hot sauce, and the cream cheese mixture. Pour into a casserole dish.
  4. Cover the casserole with the shredded cheese.
  5. Bake for 30 minutes until the mixture is bubbly and cheese is golden.

Slow Cooker Chicken Tacos

~ lk529 ~ 3 Comments

This taco recipe is probably the most popular taco recipe on foodgawker! After making this dish it’s obvious why – you couldn’t come across a simpler recipe! 3 ingredients, set it and forget it. Except that you can’t forget it because your kitchen will start to smell like a Mexican restaurant. I don’t suggest making this when you’re home all day – it’ll just make you hungry!

Stuart has been raving about last month’s Healthy Chicken Tacos so I served my tacos with the same avocado lime sauce.

The shredded chicken also makes for great nacho meat. For lunch the next day I took Tostido’s Scoops, topped them with chicken and cheese, popped it in the microwave for 25 seconds and dipped in salsa!

Slow Cooker Chicken Tacos

Ingredients:

  • 5 boneless, skinless chicken breasts
  • 16 oz jarred salsa
  • 1 oz taco seasoning

Steps:

  1. Place chicken in slow cooker. Sprinkle with taco seasoning and cover with salsa. Cook on LOW 6 hours.
  2. Remove chicken from slow cooker and shred.
  3. Assemble tacos with desired toppings: sour cream guacamole, tomatoes, lettuce, cheese.

*This recipe is adapted from Sarah at http://www.mychocolatetherapy.com/2012/01/crockpot-chicken-tacos.html*

Slow Cooker Tacos Slow Cooker Tacos

Pesto Chicken with Tomato Pesto Rotini

~ lk529 ~ Leave a comment

I stumbled upon this recipe during one of my Pinterest marathons.

When I first joined Pinterest I vowed that I would never have a cooking board – I have multiple cookbooks, Food Network, and for my internet recipe searches Foodgawker – adding Pinterest to that collection would provide me with simply too many choices! I kept my promise for almost two years – until I started blogging. I found myself subscribing to other food blogs and wanting to find a place to keep my favorite posts that wasn’t my email box. I caved and started a Blog Inspiration Pinterest Board.

I used leftover Red Pepper Pesto for this dish and the result was fantastic. I adjusted the sauce recipe too. Funnily enough, the chicken somehow took on the flavor of traditional meatballs. I thought about renaming this dish “Faux Pasta & Meatballs”.  The original recipe calls for traditional pesto – and I’d suspect the result would be a lighter, brighter pasta dish.

Pesto Chicken with Tomato Pesto Rotini

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 4 tbsp red pepper pesto, divided
  • 1/2 bottle Lawry’s Herb & White Wine Marinade
  • 1/2 lb tricolor rotini pasta
  • 2 tbsp olive oil
  • 1/4 yellow onion, diced
  • 3 cloves garlic, minced
  • 16 oz tomato sauce
  • 3/4 C chicken broth
  • 1/2 C heavy cream

Steps:

  1. Cube chicken and season with S+P. Combine marinade and 2 tbsp pesto. Marinate chicken overnight.
  2. Cook pasta in boiling salted water.
  3. In a large skillet, cook chicken in its marinade.
  4. Make pasta sauce: In a sauce pan cook onion and garlic in olive oil. Pour in tomato sauce, broth and pesto. Cook for 10 minutes, until slightly reduced. Stir in heavy cream.
  5. Serve: Toss pasta with chicken and sauce.

*This recipe is modified from Chelsey at http://cdargis.tumblr.com/post/18818836004/garlic-pesto-chicken-with-tomato-cream-penne*

Pesto Chicken with Tomato Pesto Rotini

Chinese Barbecue Chicken

~ lk529 ~ 1 Comment

The slow cooker isn’t just for easy week night meals; it’s also great for busy weekends! When my friend and I get together or my mother-in-law is in town for quilting weekends we throw together a slow cooker meal before hunkering down in the “sweat shop” for the day.  (I like to tell my husband I’m “Super Wife” on these days.)

I served these with rice and fresh green beans. The leftovers were turned into sandwiches.

Chinese Barbecue Chicken

Ingredients:

  • 2 lb boneless, skinless chicken breasts
  • 1/2 C honey
  • 1/2 C soy sauce
  • 1/4 C hoisin
  • 1/4 C blackberry jam
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 onion, diced
  • 1 tbsp cornstarch
  • 3 scallions, sliced

Steps:

  1. Combine honey, soy sauce, hoisin, jam, oil, and garlic.
  2. Place chicken in slow cooker. Cover with onion and sauce. Cook on LOW 4 1/2 hours.
  3. Remove chicken and shred. Pour the sauce in a saucepan. Mix together cornstarch with 3 tbsp water. Whisk into sauce and bring to a boil until thickened. Pour over shredded chicken.

*This recipe is adapted from Kelly at http://www.justataste.com/2013/09/slow-cooker-crock-pot-honey-garlic-chicken-recipe/*

Chinese Chicken

Chinese Chicken

Healthy Chicken Tacos

~ lk529 ~ 3 Comments

Mexican Monday has been in need of a healthy make over. This recipe from Cooking Light is very simple, very quick and full of flavor. The chicken gets its smokey warmth from ancho chili powder and is accompanied by a bright, crunchy slaw.

On a side note, I picked up a package of organic free range chicken breasts for this dinner. They were considerably smaller than the chicken breasts I normally pick up – about half the size! These two breasts yielded 5 tacos. If I used the average antibiotic treated chicken I could have gotten 8 tacos. I am tempted to now pay a little more for organic chicken because the difference in taste was like night and day. I was surprised.

Healthy Chicken Tacos

Ingredients:

  • 1 lb chicken breasts, cut into strips
  • 3/4 tsp ancho chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cumin
  • 2 tbsp olive oil
  • zest of 1 lime
  • juice of 2 limes, divided use
  • 1/4 C sour cream
  • 2 tbsp milk
  • 1/2 avocado
  • 2 C packaged cole slaw
  • 1/2 C sliced scallions
  • 1/4 C chopped cilantro
  • 1 tbsp canola oil
  • taco sized flour tortillas

Steps:

  1. Season chicken with chili powder, garlic powder, cumin, S+P. In a large non-stick skillet over medium-high heat cook chicken in olive oil until cooked through.
  2. In a blender, puree sour cream, milk, avocado, zest and juice of 1 lime. Mix until smooth.
  3. In a large bowl toss together slaw, scallion, cilantro, juice of 1 lime, and canola oil. Season with salt to taste.
  4. Assemble tacos and enjoy!

*This recipe is adapted from Maureen at http://www.myrecipes.com/recipe/ancho-chicken-tacos-50400000111963/*

Image

Corn Pepper Salsa Chicken Quesadilla

~ lk529 ~ 1 Comment

It amuses me to say that the best quesadilla I ever had was in Hawaii, and it’s even stranger to tell you that that quesadilla was had in the Honolulu airport (at Stinger Ray’s)!

For Mexican Monday I decided to attempt a recreation of this quesadilla. What I loved most about it was a back note of lime and the inclusion of corn in the filling. I didn’t succeed in a perfect copy cat recipe with my first attempt, but it was fun to do more with a quesadilla than stuff it with leftovers!

I marinated the chicken with chipotle and lime, sliced it and cooked it fajita style for extra flavor. I then sauteed the corn, onion, and pepper salsa with chili powder in the same skillet. For a kiss of heat I sliced open a serrano pepper (which Stuart purposefully ate!).

I actually prepared extra chicken and made rice to take to lunch the next day.

Saute Chicken 1Saute Chicken 2Saute Chicken 3Saute Salsa 1Saute Salsa 2Saute Salsa 3Assemble Quesadilla 1Assemble Quesadilla 2Assemble Quesadilla 3

An Original Recipe

Corn Pepper Salsa Chicken Quesadilla

Ingredients:

  • 2 boneless, skinless chicken breasts
  • zest of 1 lime
  • juice of 1 lime
  • 1/4 tsp corriander
  • 1/4 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tbsp minced chipotle pepper in adobo
  • 1/3 C olive oil
  • 1 C frozen corn, thawed
  • 1 small red bell pepper, diced
  • 1/2 C diced onion
  • 1/2 tsp chili powder
  • 1/2 serrano pepper, halved
  • 4 flour tortillas
  • 2 C shredded Mexican cheese

Steps:

  1. Combine lime, corriander, cumin, onion powder, garlic powder, chipotle, S+P, and olive oil. Marinate chicken at least 4 hours.
  2. Slice chicken. Saute chicken over medium-high heat in a large skillet in olive oil until cooked through.
  3. In the same skillet, cook the remaining ingredients. Deglaze the pan with a splash of chicken stock if desired.
  4. In a separate non-stick skillet, place tortilla and cover entire surface with cheese. On one half top with chicken and salsa. Fold the cheese-only half over the chicken. Flip until both sides are lightly golden and crispy. Serve with your favorite salsa and sour cream.

Corn Pepper Salsa Chicken Quesadilla

Chicken and Pineapple Kebobs with Honey Chipotle Glaze

~ lk529 ~ 4 Comments

The reason I love to cook is the same as any other chef and home-cook. I like to make people happy, and a great way to do that is through food. Just bring in a plate of cookies to the office and you’ll see what I’m talking about.

When I decide on a recipe, I’ve got one person’s interest on my mind – my husband’s. I know what type of flavors he likes and try to find something that will make him happy. This dish did just that.

“What are we having for dinner tonight?”

“Chicken and Pineapple Skewers with a Honey Chipotle sauce”

“You know me so well.”

Stuart is addicted to pineapple, he likes meat of any kind, is obsessed with honey, and enjoys chipotle spiciness. There’s no way this could go wrong. (And it didn’t!) If you’ve never had grilled pineapple, you really should try it – it brings out the sweetness of the fruit while toning down the tartness.

Chicken and Pineapple Kebobs with Honey Chipotle Glaze

Ingredients:

  • 2 boneless, skinless chicken breasts, cut into cubes
  • 1/2 fresh pineapple, cubed
  • 3 chipotle peppers in adobo
  • 1 tbsp Dijon mustard
  • 2 tbsp canola oil
  • 1 tsp kosher salt
  • 1/2 – 3/4 C honey, to taste

Steps

  1. Soak 10-12 bamboo skewers in water for 15-30 minutes.
  2. Assemble kebobs by alternating chicken and pineapple.
  3. Grill kebobs until chicken is cooked through.
  4. In a blender, puree chipotle peppers, mustard, oil, salt, and honey.
  5. Brush cooked kebobs with the glaze and reserve some for dipping.

*This recipe is adapted from http://bsugarmama.com/chicken-pineapple-skewers-with-honey-chipotle-glaze/*

Chicken and Pineapple Kebobs with Honey Chipotle Glaze 1

Chicken and Pineapple Kebobs with Honey Chipotle Glaze 2

Chicken and Pineapple Kebobs with Honey Chipotle Glaze 3

Copy Cat: Applebee’s Oriental Chicken Salad

~ lk529 ~ Leave a comment

Applebee’s is one of my favorite American chain restauarants. In high school my friend and I would share the appetizer platter, and I have ever sense been addicted to their Spinach and Artichoke Dip. There was an Applebee’s in Auburn and we would frequent the place. My entire day could be ruined by four little words, “I’m sorry, we’re out [of spinach dip].” I think I’m going to have to find another Applebee’s Copy Cat recipe for that soon… thinking about it is starting a craving… and the nearest Applebee’s to me is 20 miles away.

Copy Cat: Applebee's Oriental Chicken Salad 1

When Applebee’s introduced the 2 for $20 menu, I discovered the most delicious restaurant salad — their Oriental Chicken Salad. This blog post, despite the first paragraph, is to divulge a Copy Cat recipe. I baked the chicken in the oven, so it’s not a perfect replica, but it will do in a pinch!

Oriental Chicken Salad

Ingredients (serves 2):

  • 1 1/2 hearts Romaine lettuce, chopped
  • 1 C broccoli slaw
  • 1/4 C sliced almonds
  • 1/2 C Chow Mein noodles
  • 1 large chicken breast (seriously, ours are giant)
  • 1/2 C flour
  • 1-2 eggs, beaten
  • 1 1/2 C panko
  • 3 tbsp honey
  • 1 1/2 tbsp rice wine vinegar
  • 1/4 C mayonnaise
  • 1 tsp dijon mustard
  • 1/8 tsp sesame oil

Steps

  1. Preheat oven to 375 degrees F.
  2. Slice chicken into strips, season with S+P. Dredge chicken in flour, coat in egg, and roll in panko. Place chicken on a greased baking sheet and cook for 25-30 minutes, until cooked through.
  3. Whisk together honey, vinegar, mayo, mustard, and sesame oil. Refrigerate until serving.
  4. Assemble salad, top with cooked chicken, toss with dressing.

*This recipe is modified from Amy at http://veryculinary.com/2013/06/19/applebees-asian-chicken-salad/*

Copy Cat: Applebee's Oriental Chicken Salad 2

Broccoli Chicken Salad

~ lk529 ~ 2 Comments

Here’s a lettuce-less twist to Salad Night. And a great way to practice your knife skills. I actually prepared this salad the night before we ate it. I knew if I didn’t we’d end up ordering pizza or picking up Chick-fil-A, because let’s face it what sounds better – pizza or broccoli? But if dinner is ready to go, no waiting, then it’s hard to argue with healthy. I can’t promise you that this recipe is tastier than pizza, but I can assure that it’s delicious in its own right. And it’s most definitely better for you.

Broccoli Chicken Salad

Ingredients for salad:

  • 1-2 tbs olive oil
  • 1 lb ground chicken
  • 1 lb broccoli, chopped
  • 2 carrots, diced
  • 1 C shelled edamame
  • 1 red bell pepper, diced
  • Crunchy Chow Mein Noodles for garnish

Ingredients for dressing:

  • 2 tbsp rice wine vinegar
  • 2 tbsp canola oil
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 1/2 tsp sriracha
  • 1 1/2 tbsp minced ginger
  • 2 tsp minced garlic
  • 1 tsp salt

Steps

  1. Bring a pot of salted water to a boil.
  2. In a medium skillet brown chicken in olive oil over medium-high heat. Season liberally with salt and pepper.
  3. Par-boil broccoli for 2-3 minutes. Drain broccoli and put into an ice bath.
  4. In a salad bowl, combine the broccoli with the edamame, carrot, and red pepper.
  5. Whisk together dressing ingredients and toss with the salad. Top with the Chow Mein noodles. Note: If you choose to make this ahead of time like I did, keep the dressing separate from the salad until serving.

*This recipe is adapted from Sara at http://www.wherethecookiesare.com/2013/07/10/chinese-chicken-broccoli-salad-with-fresh-ginger-sesame-dressing/*

Broccoli Chicken Salad 1 Broccoli Chicken Salad 2

Chipotle Chicken Tortilla Salad

~ lk529 ~ 5 Comments

When I travel I like to bring a magazine on the flights with me. On my last business trip in April I made it through the 3 Food Network magazines I brought with me before my last flight, so during my layover in Atlanta I scoured the shelves for something that would interest me. I was hoping for a book of crosswords, but all I could find were Sudoku and Word Searches. Then I saw the most appetizing looking salad on the cover of Everyday with Rachael Ray. It was the May issue and had lots of Mexican style recipes and party ideas. This salad recipe has been worth the $4 I spent because I’ve made it four times already! I’ve even made just the sauce for leftover chicken and created nachos when I didn’t have any lettuce left.  Another variation, and time saving tip, is to use leftover chicken and warm it through in the sauce.

You have to make this! (It takes care of Mexican Monday and Salad Night)

Chipotle Chicken Tortilla Salad

Ingredients:

  • 1 1/2 lb chicken, sliced into strips
  • 1 tsp each cumin, paprika, coriander
  • 1/3 C + 1 tbsp olive oil, divided use
  • 1 shallot
  • 1 clove garlic
  • 1-2 chipotle peppers in adobo sauce depending on your desired heat level
  • 2 tbsp sherry vinegar
  • 1 tbsp brown sugar
  • 2 hearts of romaine lettuce
  • 1/2 onion, thinly sliced
  • 1 avocado, diced
  • juice 1 lime
  • 2 tomatoes, diced
  • 1/2 C chopped cilantro
  • 2 C crushed tortilla chips

Steps

  1. Season chicken with salt and pepper and spices. Cook completely in a large skillet with 1 tbsp olive oil. Remove chicken from skillet and set aside.
  2. Make the sauce/dressing in a food processor or blender. Puree shallot, garlic, chipotle peppers, vinegar and brown sugar. While the machine is running, pour in 1/3 C olive oil. Simmer in the same skillet from step 1 for about 1 minute.
  3. Make salad with remaining ingredients. Top with chicken and warm dressing.Chipotle Chicken Tortilla Salad

And don’t throw away the remainder of the can of chipotle peppers in adobo! I have an ice cube tray that I use for freezing foods. Simply put a pepper in each segment of the tray and the sauce over each of them, when frozen put into a freezer bag and now you’ll have chipotle peppers in adobo whenever a recipe calls for them. As a general rule of thumb, one ice cube is about 1 tbsp. I do this for tomato paste too.

Update August 2016: We’ve made this salad many times and it was a favorite go-to dinner for quite some time. It was fun to revisit it this summer, and while I’m still not thrilled with these updated photos, they’re immensely better than what you see above! I now prefer to buy the colorful tortilla strip salad toppings to crushing up regular tortilla chips; I find they provide a better crunch ratio as they don’t get soggy as quickly.

Chipotle Chicken Tortilla Salad | Sew You Think You Can Cook | http://sewyouthinkyoucancook.com