Archive of ‘Chicken’ category

Chicken Milanese with Spicy Tomato Peach Salad

I find the best inspiration for cooking isn’t found in endless recipe searches on the Internet nor through a quick scroll through Pintrest. Going to the market and seeing what’s in season really gets my wheels turning. It’s like I’m a contestant on Chopped but without the stressful time limit. I have a few basic recipes in my head that I can alter to whatever I’m feeling for that day. I don’t need to get my Iphone greasy by trying to read a recipe as I go. This is cooking from the soul, my friends. (more…)

Chicken Milanese is an Italian classic that leaves you with a blank canvass with what to place next to it. To keep it on the lighter side, a salad seems to be the best option. I love combining sweet with savory so this Chicken Milanese with Spicy Tomato Peach Salad was a no brainer. Make sure your tomato and peach are perfectly ripe and you got yourself a show stopper. Spicy frisee pulls all of the elements together. Did I mention this is incredibly quick? Oh and butter.

Our chicken breasts are traditionally breaded and cooked in some olive oil and butter for good measure.

While our chicken cooks, our salad is combined. Capers are necessary here. Look at that cute peach peeking through. I’m soooooo glad it’s (almost) Summer!

I also pan-fried some prosciutto for one last crunch. So glad I did! A lot of people don’t enjoy prosciutto but when you fry it, its flavor changes. Check it out! I know there are a few more steps I didn’t picture but this recipe is very easy and ideal for a hectic week. Happy dinner or lunch making!

Herbed Chicken Parmesan

I think one of the most difficult aspects of Winter is the lack of “fresh.” My windows have to stay shut from the months of December to March so I desperately try to avoid that stale smell by using the air freshener plug-ins. Man, are they a life-saver! But they are nothing like the crisp, clean air that is found outside of my doorstep. I also miss the produce that is offered so abundantly in the warmer months. As much as I love cozy, hearty food, sometimes it makes me feel like I’m stuck in a box. Whenever I get into a cold weather funk in the kitchen, I try to incorporate fresh as much as I can. For me, this means herb overload! Herbs are a great way to add a burst of fresh to any dish so you aren’t gasping for air after eating your 100th bowl of chili this Winter season. (more…)

Chicken Parmesan will forever be one of my favorite dishes. I don’t know if it’s the crispy, crunchy crust, or the ooey, gooey cheesy goodness, or the tart, sharp tomato sauce. All components seem to work double time, satisfying all the things I crave in one bite. But even Chicken Parm can get old or outdated. Inspired by recent posts by other food bloggers, I decided to give the Chicken Parmesan a wonderfully fresh face lift. Also, I think there is something romantic about having Italian food for Valentine’s Day (just an idea). I’m not selling this as the best Chicken Parmesan you will ever have (there are plenty of legit Italian restaurants that could put me to shame) but it’s pretty delicious for a home-cooked meal. Pesto is added to the delicious toppings of this classic, enhancing the flavor by offering a burst of herby freshness. I also swap out regular Mozzarella (no hurt feelings) with a delightfully smoked Mozzarella (the obsession is real). Salty parmesan isn’t only added to finish this masterpiece off but it is combined with Panko breadcrumbs to give you the crunchiest, cheesiest, Chicken Parmesan you will ever cook! Did I mention this great classic is a one pan plan? We flour, dredge, and bake! It doesn’t get any easier, friends! Also, I think I used my monthly quota of the word “fresh” in this one post. Let’s do this thang!

Our ingredient line up! It doesn’t take much to enhance your pantry items. Here, it’s all about easily accessible ingredients and the seasonings in your spice drawer. We have eggs, flour, chicken cutlets, smoked Mozzarella, pesto, marinara (the jarred stuff), then a delectable mixture of Panko breadcrumbs, parmesan, Italian seasoning, garlic and onion powder, salt, and pepper.

Our dredging station is complete with flour, eggs, and breadcrumbs! It’s as easy as 1,2,3!!!

After the chicken is breaded, we generously grease a baking pan to ensure the crust gets, well, crusty. We also turn over our cutlets half-way through cooking so both sides get crispy! I’m pretty proud of this crispiness if I do say so!

Once the chicken cutlets are done, we get the topping party started. Each cutlet gets a healthy dose of marinara and smoked Mozzarella. The sky is the limit here. Don’t stop until it feels right.

Next, the chicken is dotted with the lovely pesto. Not to go there but it totally looks like Christmas here! Again, you can add as much pesto as you want! Don’t hold back! This amount was definitely not enough for my pesto-loving husband.

The only thing standing between you and a yummy chicken dinner is Parmesan cheese. It IS Chicken Parmesan so now isn’t the time to be frugal with your Parmesan use. It’s as if these cutlets got a little snow dusting (ugh, it’s been Winter for way too long!). These guys get baked until everything is melted. You need to emotionally prepare for the next picture. Your mind is going to explode by all of the deliciousness about to be pictured.

BAM! Now, who wouldn’t be ecstatic to have this made for them for Valentine’s Day, let alone any other day of the week! Enjoy, friends! Happy Chicken Parm making!

Thyme Chicken Pasta Bake with Mushrooms and Fennel

Pasta bake. I think it sounds a little bit more dignified than just a “casserole”. Not that there is anything wrong with a good casserole, they have just gotten a bad rap through the years. I don’t know if it’s because of the less than fresh contents inside of the casserole or just the thought of making it for one dinner and having leftovers for days. Growing up, my mom made a simple casserole we always looked forward to. It was mini pasta shells, canned tuna, a dash of cayenne pepper, and the liquid gold itself, velveeta cheese. I loved the spiciness and comfort of the dish. I also long for the days where the taste of velveeta overrides the guilt of eating something that isn’t actual cheese. Casseroles are great for the colder months but also great for families on the run. I’m all about the Make Once Get Two out of the deal meals where you make one for dinner and freeze the other. Just pop it in the oven whenever you get the hankering for a cozy but quick meal. Now, doesn’t that sound better? (more…)

Instead of opening a can of this, a container of that, and dumping it into a pan to be baked, I opted for a fresher take here. This pasta bake is inspired by one of our favorite dishes in Colonial Williamsburg. It consists of crepes stuffed with chicken and mushrooms and baked in a creamy sauce. It’s the perfect cure after a long and cold day of walking the cobblestone streets. Instead of making crepes, I substituted with pasta. I also added some licoricey (not a word, sorry!) fennel that sweetens as it cooks. Thyme makes everything a little bit better with it’s lemony yet slightly smokey flavor. It’s perfect for the cold months ahead and even more perfect with a glass of your favorite white wine!

The ingredient line up:

From Top Left to Right: Parmesan, garlic, shredded chicken (don’t get me started on my rotisserie chicken rant, it’s a life saver), milk, nutmeg, fresh thyme, breadcrumbs, onion, flour, fennel, cream, butter, and mushrooms. Somewhere in there is the pasta too. You just can’t see it. But it’s there. I didn’t forget it.

We make a rich, creamy sauce with our onions and fennel. Then, we just throw everything in. You won’t miss that canned stuff one bit!

Throw in our pasta. It doesn’t get easier. I love how the farfalle look here.

After a little oven time, the top gets brown and crunchy. Sprinkle with parsley to add a little color. I didn’t have any parsley… This is warm, comforting, and so simple to throw together. Perfect for the rainy, cold weather we will be having this weekend! Happy pasta making!

Mustard Maple Chicken Stuffed Delicata Squash

When Chris and I lived in LA, we swore there was Fall. Yes, we may have been swimming in sweat and yes, we may have been abusing our window unit air conditioner but we pretended. We visited a pumpkin patch off of Sunset Blvd that had huge (fake) pumpkins you could stand in. I remember eating a midnight snack at Fred 62, who festively placed a pumpkin sign on top of the restaurant. Eating fish tacos and an ice cold margarita only days before Halloween isn’t exactly the way to celebrate the season for a Marylander. So the Fallish recipes began in our very small kitchen. Roasted pumpkin with rosemary and slow cooked short ribs braised in a deep, red wine sauce were only a few I became mildly obsessed with. I do remember a pumpkin ice cream pie in there somewhere, too. Can I just say something? As much as California rocks, I never want to miss a Maryland Fall ever…ever. (more…)

This! This is Fall all rolled up into a cute squash package. Mustard maple chicken stuffed squash. Need I say more? I was first introduced to delicata squash last year. I heard you don’t have to peel its skin and actually, after it has been cooked, you can eat it! Sounds like an easy dinner to me! This delightful squash is stuffed with a chicken, mushroom (sorry if you hate ’em!), and leek mixture that is doused with a mustard maple sauce. Serving everything in a squash shell makes a great presentation. I am totally tempted to make just the filling and eat it as is, but the squash really makes it feel like a meal and extra Fall-like.

Let’s meet our ingredient line up!

From Top Left to Right: Delicata squash (nice to meet you!), walnuts, chicken, maple syrup (this is not Aunt Jemima’s time to shine), leeks, a mustard combo of ground mustard and Dijon, breadcrumbs, fresh thyme, red wine vinegar, and mushrooms (sorry I’m not sorry).

The leeks and mushrooms are sauteed before added to the mixture. Almost everything is thrown into a bowl. I made my mustard sauce first then added it in. I like to taste for seasoning and make sure I don’t need more mustard or maple syrup.

Our precious squash is cooked first then filled with the stuffing. It’s mustardy, sweet, crunchy, herby, yummy? I got carried away with the y’s. Look at those colors. Don’t you just wanna?
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Just top those pretty thangs with parmesan and breadcrumbs. Use a couple of thyme stems for garnish if you like. I need this…again. It’s so simple and stunning to throw together, this could even grace your Thanksgiving table. Maybe just take out the chicken and add more veggies (chicken on turkey action? no thanks!). Happy squash making! ‘Tis the season!

Chicken Jalapeño Enchiladas with Chipotle Cherry Sauce

My body feels like a 100 tons. My eyes could close forever. Fridays always seem to be my last push before the weekend. I’m trying to relax on our car ride home but thoughts of endless grocery lists and to do’s for the weekend race my mind. A simple question from my husband like “what’s for dinner” can simply throw me into a never ending rant of my exhaustion and how I’m too busy to worry about something so miniscule. But instead he asks if I would like to go to Mi Casita, our favorite neighborhood joint. All of a sudden, my mind switches from how many eggs I need to endless tortilla chips and salsa. My mouth starts to water at the thought of salty steak fajitas topped with fresh guac and tangy sour cream. This is all I need. Can I stay in this moment forever? Please? (more…)

It’s funny but before we moved to our new home a couple of months ago, I rarely made anything Mexican. A simple beef taco would be lucky to make it into the dinner rotation. Since we eat Mexican often now, it’s always on the brain.  Plus, Mexican dinners can easily fall under the simple and quick dinner category. This recipe could also be a freezer friendly meal: make, eat half, freeze half. What I love about this dish is that we make simple chicken enchiladas but by adding a special homemade enchilada sauce, these enchiladas are undoubtedly set apart. How many times can we say enchiladas in a sentence?

Our fiesta-esque ingredient line up:

From Top Left to Right: chipotle pepper, corn tortillas, shredded chicken, monterey jack, salt, sugar, dried oregano, garlic powder, olive oil, flour, pickled jalapeños (I’m addicted), chicken stock, dried cherries, and tomato paste. Let’s just ignore that cute little cup I left out on the right. Thanks…

We make a smoky, slightly sweet enchilada sauce with dried cherries. Feel free to experiment with raisins, figs, or I bet cranberries would be fun. I might have to dabble with enchiladas: Thanksgiving edition. Just make sure you put enough salt in this beauty.

While our sauce is simmering, we will make our filling. I want to tell you something. I used rotisserie chicken from my grocery store here. I wanted easy so I got easy. I hope you understand. Mix that chicken with our pickled jalapeños, cheese, and sauce.

All that’s left is assembling! Fill a tortilla with the chicken mixture and roll.

Place seam side down in a baking dish. Once you make one, you will feel like you could make a hundred. But I hope you don’t have to. Here is the moment where I forgot that I needed more corn tortillas and didn’t pick any up from the store. Whole wheat tortillas with flax seed it is! Just fill up your pan with the rolled enchiladas. Make sure they are nice and snug. Give ’em a kiss goodnight for good measure.

Top with the remainder sauce and cheese. Take those cuties to the oven.

When they come out, they should be cheesy and bubbling. Yes, please.

Can we be honest? It’s really hard making enchiladas look pretty for pictures. I want you to know exactly what you are getting yourself into here: cheesy, saucy, chicken enchiladas. These are so easy and even easier with the rotisserie chicken. Making your own sauce feels more personal and special. We ate these while watching the most glorious sunset. Perfect! Happy enchilada making!

Almond Apricot Chicken Salad

Chicken salad. It’s been around since before our parents were parents and their parents were parents. It’s constantly being reinvented into many different delicious combinations. Tarragon, apples, pecans, curry, and mayo-less are just a few of the newer renditions of the classic. Chicken salad appeals to the old and young; older people are reminded of their childhood, eating it between 2 slices of Wonderbread. Younger foodies are appealed by it’s inexpensive price tag and it’s endless options. I, for one, love chicken salad. I like to make a batch on Sunday and enjoy it for the next couple of days. I like it on toast, with crackers and apples, in lettuce wraps, and sometimes, straight out of the bowl with a fork (when no one is looking). (more…)

I was at a party a few months back and someone brought chicken salad as a snack. I couldn’t get over how genius and refreshingly vintage that was. For my house warming party last weekend, I decided to add it to my repertoire. I am always looking for new pairings for my beloved chicken salad and when I get the chance, I like to add fresh fruit. Apricots add a pleasant sweet note, while the almonds add a crunch and the dill is a good reminder it’s Summer. This salad is great with chips, in a lettuce wrap, or on your favorite sandwich bread. In this recipe, I show what kind of chicken I used but really use whatever you like. Rotisserie chicken is a great foundation for a stellar chicken salad!

Let’s check out our exhaustive ingredient line up:

From Top Left to Right: Sliced almonds, Dijon mustard, mayonnaise, greek yogurt, crushed garlic (fresh or jarred), cubed or shredded chicken, red onion, sugar, fresh apricots (have you tried these?), fresh dill, and white wine vinegar (not pictured but always in our hearts?).

This recipe might be hard for you. Just have patience with it. Ok, ready? Throw everything into a large mixing bowl and, um, mix! Taste for seasoning. A bit of salt and pepper are key here.

Chicken salad is light, easy, and great for the hot summer months (when are those coming, again?) I need to go rest after this tiresome and long post. Happy salad making!

Thai Marinated Chicken with a Mango Slaw

Something really weird has been happening to me as of late. I’m bored with everything I cook! I don’t even repeat recipes, like ever, and I still feel bored. Maybe it’s time for me to spread my little culinary wings and try something incredibly new. Whenever I feel home cook’s block, I try to look for something Asian. Asian flavors are the perfect balance of sweet and salty, savory and spicy. Plus, it makes me use ingredients I don’t normally run to day to day. I went through a stir-fry craze a few months back; eating it once to twice a week. It wore out its welcome real fast and I haven’t returned to the world of high heat skillets and soy sauce combos. (more…)

As I was menu planning for this week, I was desperately looking for some inspiration to get me out of my rut. I found this recipe and boy, did the wheels start turning. The recommended side for this dish is a mango slaw, made with fresh mangoes, red peppers, and cashews. I didn’t have fresh mangoes so I had to whip up my own mango slaw. Once I get my slippery hands on some mangoes, I might revisit that side dish. One thing to note, my husband absolutely despises eating any meat with their bones still in (now you can see how I get bored!). So instead of the chicken legs, I used chicken tenderloins and cooked them, in a skillet, over medium high heat for a few minutes. For the lovely marinade recipe, simply go here. Whichever cut of chicken you prefer, this Thai marinated chicken and mango slaw combo will brighten the darkest of bored eating days. Enjoy!

 

Here’s our ingredient line up for our mango slaw:

From Left to Right: fresh limes, thawed mango (I only had frozen for snacking, of course!), green onions, cilantro, mint, rice vinegar, mayo (just a tad), mango chutney, and crunchy broccoli slaw. Let’s take a minute and admire these outrageous colors. Thank you and continue.

Our dressing for the coleslaw comes first! In a bowl, whisk lime juice, rice vinegar, mayo, mango chutney, and a little bit of salt and pepper. We are looking for a few things here so give it a taste! This dressing can end up being pretty sweet so adjust according to your tastes. Add more of whatever you think the dressing needs. Also, if the dressing is too thick for you, add a bit more lime juice until it becomes the consistency you want. I would have a picture for you but to be honest, I couldn’t find a pretty picture of the white, clumpy (because of the yummy chutney) dressing. Moving on…

In a larger bowl, throw in your broccoli slaw, diced mango, chopped cilantro and mint, sliced green onions, and as many dashes of red pepper flake you can stand. Sweet and spicy, anyone? I should note that I am completely obsessed with broccoli slaw! But, if you want to substitute with the beloved cabbage combo, be my guest!

Pour the dressing over the bowl of slaw and mix thoroughly. Season with a pinch of salt. Although this recipe is for chicken, this slaw would go lovely with some grilled fish or pork as well.

I also ate this chicken with a sweet Thai chili sauce but totally missed the chance for a Sriracha take over. We are trying to watch our carbs so we ate this by itself. But I really wanted to eat this scrumptiousness stuffed in a warm tortilla. Could you do me a favor? Please, please, please eat this as a taco! A Thai taco! Do you really want anything else for dinner? Happy dinner making!