Chicken, Comfort Dish, Complete Meal, Easy & Quick, Healthy

Chicken, Potato and Asparagus Bake

This recipe is my new favorite chicken recipe.  It’s so simple and yet is a well rounded dinner.  It’s has a protein, a starch and a veggie.  I’m always looking for that go to, easy week night meal.  Well here it is.

I made this recipe and I immediately knew it would be something I’d make again and again.  This recipe can be made with both chicken breasts or chicken thighs.  I choice a boneless and skinless chicken thigh because it’s much juicer and it was something I had on hand.  Chicken breasts can also be used, you just need to adjust the cooking times.

I added asparagus and mini potatoes but feel free to adjust to whatever vegetable you have in your pantry.  Check it out!

Chicken, Potato and Asparagus Bake

Ingredients:
8 chicken thighs, boneless and skinless
1 bunch asparagus, chopped in 1 inch pieces
15-20 mini potatoes, sliced in half or whole
2-3 T Olive oil
1 t garlic powder
1 t onion powder
1 t paprika
1 t chili powder
salt, to taste
pepper, to taste

Directions: Preheat oven 375.  Heat a medium cast iron skillet or regular skillet on medium high heat.  Season chicken thighs on both sides with garlic and onion powder, paprika, chili powder and salt and pepper.

Add 1/2 T of olive oil to the pan and let heat 1 minute.  Brown chicken on both sides.  Brown all chicken and set aside.

In a medium bowl add the asparagus and potatoes and coat with remaining olive oil and sprinkle with salt and pepper and garlic and onion powder.

Add the chicken to the bottom of a large baking pan.  Add the chopped asparagus and potatoes on top of the chicken.

Bake in the oven for 35-40 minutes until vegetables are fork tender and chicken is cooked through. Remove from oven, season potatoes and asparagus with salt and pepper and serve.

Notes:  The chicken cook times may vary.  Adjust accordingly.  Cut the potatoes in half to cook them quicker.  If you use larger potatoes they may need to be quartered.  Chicken breasts will take a bit longer to cook especially depending on the size of the breast.  Browning chicken first isn’t a mandatory step but it’s definitely one that will enhance the flavors.

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Chicken, Party Foods, Starters

Crispy Baked Parmesan Garlic Wings

I’m a huge chicken wing fan! I would say over the last few years I’ve really come to enjoy wings and really started to seek out the best wings around. I know they aren’t a healthy food habit but they are delicious. I never really made them at home. I always felt like it was too much work and that never thought I could capture the deliciousness I look for in a chicken wing. I look for crispiness yet tender and flavorful.

I decided to give it a go and the wings came out SO good I wanted more. They were delicious and had all the key things I look for in a chicken wing. These can be made with a traditional wing sauce or even bbq sauce. I just decided to do a quick Parmesan Garlic coating.

Give this recipe a try for your next wing craving.

Crispy Baked Parmesan Garlic Wings

Ingredients:

3 lbs chicken wing portions, wingettes and drumettes
1 T baking powder (NOT soda)
1 T olive oil
Sprinkle: Garlic & Onion powder
2-3 T Parmesan cheese, finely grated

Sauce:

Ingredients:
6 T butter, melted
4 garlic cloves, minced
1/2 T olive oil
1/2 T parsley dried (or 1T fresh)
1 t garlic powder
1 t onion powder
sprinkle: salt

Directions: Preheat oven 250°. Pat dry the wings. Place on a greased baking sheet, skin side up. Brush baking powder over the top of the wings. Sprinkle with garlic and onion powder. (Note: you can also mix the baking powder with the wings in a large bowl. Also, you can bake on a metal rack over a baking sheet)

Bake in the oven 30 minutes. Once 30 minutes are up, raise the temperature to 425°. Remove wings from the oven and drizzle with olive oil. Put back in the oven and bake 30 minutes.

A few minutes before 30 minutes is up make the sauce. In a small bowl mix melted butter, garlic, parsley, garlic and onion powder and salt. Set aside. Once time is up remove wings from the oven and brush with half of the butter mixture. Place back in the oven and bake for another 15-17 minutes.

Once completed remove from the oven and toss with remaining butter mixture and Parmesan cheese. (Note: If the butter has harden, melt in microwave for 10-15 seconds. Serve immediately.

Notes: Feel free to serve with blue cheese or ranch. However, the wings are very flavorful you don’t need any dipping sauce.

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Chicken, Healthy, Quick Meals

Cheesy Garlic Crispy Chicken

I have really been eating healthier for the last few weeks. I’m trying to not go too much off course and trying to eat less throughout the day when I know I have an event or a time that I may not be eating the best. During the week I’m always looking for something new to try. That’s where this dish came in.

I usually make chicken often and like I’ve said before I’m always trying to come up with new chicken recipes. I just made this dish last night and I had to share. The chicken came out so tender with a crispy top and a nice pop of garlic. It was delicious. I needed something different for chicken and I wanted it to be healthier therefore I used light and low fat items. Feel free to use full fat ingredients in this dish too. I’m sure it will come out even better.

Cheesy Garlic Crispy Chicken

Ingredients:
8 boneless and skinless chicken thighs
3 oz (1/4 cup+ 2 T) light ranch salad dressing
½ cup panko breadcrumbs
½ cup reduced fat mozzarella cheese
3 garlic cloves, grated (more or less to taste)
2 t olive oil
1 t Italian seasoning
1 t + more for sprinkling, garlic powder
1 t + more for sprinkling, onion powder
Salt & Pepper to taste

Directions: Preheat oven to 375°. Add chicken to an oven safe dish and season chicken with sprinkle of garlic and onion powder and salt and pepper. In a medium bowl mix together light ranch dressing, mozzarella cheese, olive oil, grated garlic, panko breadcrumbs, 1 teaspoon each of spices and sprinkle of salt and pepper. Once completely mixed add a spoonful of the breadcrumb mixture to top of all chicken pieces and flatten. Bake at 375° for 40-45 minutes until chicken in completely cooked to 165°. Let rest a few minutes and serve with your favorite sides.

Notes: You can do this with chicken breasts and depending on size you may have to just increase the cooking time. Feel free to double the topping to make extra as it’s super delicious. I only did this amount as I was trying to keep it healthier. Try to switch it up with different kinds of cheese or even different spices. You can make this earlier in the day and cook when ready.

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Before going in the oven!
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Cooked!
Chicken, Quick Meals, Tacos

Creamy Chicken Tacos

I’m a day late for Taco Tuesday!  Tonight was taco night in my house.  Years ago when I was in culinary school I made chicken tacos that were so delicious my Mom still talks about them.  I had made them for my whole family and made them several times.  Problem is I never wrote down the recipe.  I have a habit of doing that.  I’ve since learned my lesson and try and jot down the ingredients.   So, tonight I made chicken tacos and it was just like ones I made all those years ago.  They came out A…MAZING!  Completely delicious!!

This recipe is super simple and can be made in less than 30 minutes.  Check out the recipe!

Creamy Chicken Tacos

Ingredients:
1 lb chicken breasts, diced
1 large red pepper, diced
1 jalapeño, diced (seeds removed)
1 bunch cilantro, stems removed, chopped (reserve 4 T for topping)
1 lime, juiced
1 taco seasoning packet
1/2 T garlic powder
1/2 T onion powder
2 t chili powder
3 T olive oil
1 t salt
1 t pepper
1/3 cup sour cream
8-10 taco tortillas

Toppings:
4T chopped cilantro
6-8 oz queso fresco, crumbled
1 small onion, thinly sliced

Directions: Place chicken in a medium bowl.  Add in seasoning, spices, cilantro, 2 T olive oil and half the lime juice. Mix well.  Cover and let marinade at least 1 hour.

Once ready to cook, heat a medium size saute pan on high heat.  Add in 1 T of olive oil and then the red pepper and jalapeño and cook till tender.  Add in the chicken and cook 10-12 minutes on high heat mixing often.  Add in the juice from other half of the lime and mix well.  Once chicken is almost fully cooked, add in sour cream and stir to fully coated.  Let cook 2-3 more minutes.

Heat tortillas 40-45 seconds in the microwave.  To assemble the tacos, add 2-3 spoonfuls of the chicken mixture to tortillas, top with red onion, crumbled queso fresco and sprinkle with remaining cilantro.  Serve and enjoy!

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Chicken, Mexican, Spicy

Spicy Chicken Enchiladas

As most people know it is Taco Tuesday, however for me it’s Enchilada Tuesday.  I’m going to share with you a simple enchilada recipe.  I am a huge fan of enchiladas.  I like making them because they are rather easy and don’t take too long to prepare, are perfect for a crowd and they are great left over.

There are so many different ways to prepare enchiladas.  I am sure mine are far from authentic but I enjoy it.  This is a spicy chicken enchilada.  They are very easy to make and can be tweaked to however you like them.  You can make these ahead of time and refrigerate until you are ready to bake them.  I wouldn’t make more than 2 days early.

Spicy Chicken Enchiladas

Ingredients:
2 cups cooked chicken, chopped or shredded (I used rotisserie Chicken)
4 cups shredded cheese (I used a Taco Blend)
¾ cup sour cream
1 medium onion, diced
3 T or more (Hot sauce) (Use whatever you have on hand)
1 t garlic powder
1 t onion powder
1 t chili powder
1 t cayenne pepper
1 large can red enchilada sauce
8-10 Fajita size flour tortillas

Optional Toppings:
Sour Cream
Cilantro
Onion

Directions:  Preheat oven to 375°.  In a large bowl mix together chicken, 2 cups of cheese, sour cream, hot sauce and spices and onion.

In an oven safe baking dish cover the bottom of the pan lightly with enchilada sauce.  Add some sauce to a large plate.  To assemble, dip tortilla in the sauce on both sides.  Add in 2 heaping spoonfuls of the chicken mixture evenly to middle of tortilla.  Roll up and place seam side down into baking dish.  Continue with remaining tortillas.

Once all completed, pour remaining enchilada sauce over the enchiladas and sprinkle the left over cheese over the top.  Bake in the oven covered with foil 35-45 minutes.  Remove foil and cook another 5-7 minutes.  I like to have the enchiladas crisp up slightly around the edges.  Let set a few minutes prior to cutting.  Top with sour cream or additional toppings.

If you are going to make ahead of time and bake when it’s time for dinner you will need to add some extra time for baking.  Maybe 15-20 minutes extra since they will be cold when baking.

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Chicken, Comfort Dish

White Chicken Chili

The weather has turned colder the last few weeks and I’m loving it.  I love the fall weather.  This is a perfect time of year for chili.  I’m not a huge fan of chili.  I just never liked all the beans and it never really appealed to me.  Several years back my sister in law made chili and I actually really enjoyed it.  She used smaller beans and since then I’ve only used those beans.

Over the years I’ve grown to really enjoy it and I’ve started to change up the recipe and just try different flavors.  That’s where this Chicken Chili came from.  I love chicken and I really enjoy this chili.

This is perfect for a lazy Sunday of football or relaxing.  Give it a try!

White Chicken Chili

Ingridents:
4 T butter
3 T flour
1 T oil
4 cups chicken broth, no salt
2 15.5 oz cans white beans, drained and rinsed (any kind)
4 ½ cups cooked chicken, chopped (rotisserie or any kind, I used boneless skinless chicken thighs)
1 cup frozen white corn
1 cup half and half
1 cup shredded cheese (I used Colby Jack)
2 jalapeños, seeds removed and diced
1 large onion, diced
1 T garlic powder
1 T onion powder
2 t paprika
2 t chili powder
2 t salt
2 t pepper

Directions:  Heat a medium pot on high heat. Add in olive oil.  Add in the jalapeños and onion and let cook down, about 3-4 minutes stirring occasionally.  Add in butter and flour and mix to create a roux.  Let cook 4 minutes.  Add in chicken broth and mix well.  Cook another 2-3 minutes.  Add in frozen corn, white beans and chicken and mix well.  Season with the spices.  Let simmer on medium low heat 20 minutes stirring once.  Once the time is up, slowly mix in shredded cheese and half and half.  Let simmer on low another 10 minutes, stirring once.  Seasoning with the salt and pepper to taste and serve.  Serve with a dollop of sour cream and a sprinkle of cheese. Enjoy!

Notes:  This is a very quick chili.  You can use any chicken you’d like.  I simply made chicken thighs in the crockpot and then added to the chili.  Feel free to change up the vegetables inside. Add some other bell peppers or even some celery.  This freezes well.  You can freeze with the cream and cheese in the chili or you can remove some of the chili to freeze prior to adding the cheese and cream.  Would even be good with a splash of hot sauce. I just needed it to not be spicy.

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Chicken

Chicken & Veggie Quesadilla

Happy Weekend!!  I’m sorry I’ve been M.I.A. it’s been a crazy week.  Lots going on over the next few weeks but don’t worry I’m still here 🙂

I wanted to share with you something that’s underestimated but so yummy.  It’s a simple dish that if you have all the ingredients can whip it up quickly.

It’s a chicken and veggie quesadilla! I used seasoned chicken with grilled peppers and onions.  I served with sour cream, salsa and guacamole and 1/2 cup of reduced sodium black beans. It was very filling, delish and guilt free!

When I do my meal prep I like to make several bell peppers and onions. I grill them up and eat them in different ways through out the week.  I just loved them!  That’s what I used here.  These are great for a snack or a meal.

Chicken Quesadilla
Servings: 2

Ingredients:
2 chicken breasts
1 red pepper, sliced
1 yellow pepper, sliced
1 Medium onion, sliced
1/2- 1 cup shredded cheese (use as much as you’d like)
3T low sodium taco seasoning
Sprinkle: Salt and Pepper
4 flour tortillas, fajita size

Toppings/Extras
1 cup reduced sodium black beans
3T sour cream
3T Fresh salsa
3T guacamole

Directions: Preheat oven at 350°. Season the chicken with taco seasoning and set aside. Grill peppers and onions on the grill till slightly charred and soft. Remove from grill and season with salt and pepper, set aside. Heat sauté pan over medium heat. Cook chicken fully.  Remove from heat let sit and then chop chicken into pieces.

To make the quesadilla heat a sauté pan on medium heat, add 1 tortilla to the pan, top with 1/2 of the chopped chicken, 1/2 the veggie mixture and 1/4-1/2 cup of cheese and top with another tortilla.

Cook for 3-4 minutes until bottom tortilla is crispy and flip and cook another 3-4 minutes. (NOTE: Cooking times will vary depending on how high your pan is. Check to make sure the tortilla is getting golden brown before you flip.) Once cooked wrap in foil and place in oven.

Repeat the process to make the 2nd quesadilla. Place in foil and put in oven for a few minutes while you get your plate ready. To serve, cut quesadilla in 4 pieces and serve with salsa, sour cream and guacamole and black beans. Enjoy!!

Note:  Use as much cheese as you want.  Remember if you use too little the quesadilla may not stay closed.

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