Buffalo Chicken Drumsticks

This recipe is SO simple. You only need 3 ingredients.  I love a simple recipe.  These are like giant buffalo wings!  You can use any spicy buffalo wing sauce that you have on hand.  I had Franks RedHot on hand so that’s what I used! Give these a try and let me know what you think.

Buffalo Chicken Drumsticks

Ingredients:

8 chicken drumsticks
1/2 cup buffalo sauce
1 Ranch seasoning packet

Optional: Ranch/Blue Cheese Dressing

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off or not cover completely.

Sprinkle the ranch seasoning over the drumsticks evenly.

Bake chicken in the oven for 45 minutes. Remove from the oven and brush buffalo sauce  on the drumsticks and place back in the oven for another 10-15 minutes. (Note: Cooking times will vary depending on oven and size of drumsticks.) They are done with the meat is no longer pink at the bone and the liquid runs clear or when chicken reaches an internal temp of 165°.  Let rest a few minutes and then serve with ranch or blue cheese dressing.   20200517_004240.jpg

Chicken Enchilada Pasta

This recipe is 2 amazing dishes mixed into one.  It’s pasta and enchiladas.  This pasta is a great fusion of 2 favorites in my opinion.  It’s simple to make.  You can remove the chicken to make a vegetarian dish and you can add any veggies you have on hand.

This recipe calls for cooked chicken.  I’ve done it 2 different way.  I’ve used a rotisserie chicken that I just removed the chicken from the bone and diced up.  I’ve also made salsa chicken in the crockpot.  (Check out that recipe under crockpot on the table of contents)  Either way is completely fine.  The chicken just needs to be fully cooked.

This is definitely a quick weeknight recipe.  Perfect for left over chicken and can be put together rather quickly and the results are delicious!  Give it a try, let me know how you like it!

Chicken Enchilada Pasta

Ingredients:
1lb chicken, cooked and diced or shredded
1 lb pasta, I use penne
1 28 oz can red enchilada sauce
15 oz container part skim ricotta cheese
6 oz cheese
1/2 red pepper, diced
1 medium onion, diced
3 T cilantro, chopped
1 T taco seasoning
2 t salt, optional
2 t pepper, optional
2 T olive oil

Optional Toppings:
sour cream
green onion
avocado
cheese
chives

Directions: Boil water for pasta.  Don’t forget to season water with salt.  Cook pasta according to package.  While water is boiling and pasta is cooking. Heat a medium sauté pan on medium high heat.  Add in the oil and let heat 2 minutes.  Next add in the onion and pepper and let cook 3-4 minutes.

Add the cooked chicken into the pan and mix well.  Next pour in the enchilada sauce.  Season with the taco seasoning and salt and pepper if using.  Let cook for 5-6 minutes.  Stir in the cheese until it’s fully melted.

Next remove from heat and stir in the ricotta cheese and cilantro.  Add in cooked pasta and mix well.  Serve immediately with your favorite taco toppings.  Enjoy!

Note: My picture is topped with a dollop of sour cream, avocado, chives, onions and cotija cheese.

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Italian Chicken Cutlets

I love a nice chicken cutlet.  Coming from an Italian family chicken cutlets were definitely something we ate often.  It’s a nice thin piece of chicken breaded and fried (or baked) to a nice crispy exterior.  It’s so simple but so delicious.

When I make chicken cutlets it takes me back to sitting in my grandparents house and smelling the oil and chicken cooking. Yum!

Italian Chicken Cutlets

Ingredients:

3 chicken breast, cut 1/4 inch thick (or thin chicken cutlets) (6-8 total)
3/4 cup flour, (seasoned with salt and pepper)
1 cup Italian breadcrumbs
3 eggs, beaten
1/2 cup grated Romano or Parmesan cheese
2 t garlic powder
2 t onion powder
2 t Italian seasoning
2 t pepper
2 t salt
2 t garlic and herb seasoning (see Shop Items I use, on top of page)
1/2-3/4 cup oil

Direction: Make a breading station with 3 bowls. In one bowl mix together breadcrumbs with cheese, and all seasonings, in a 2nd bowl add the beaten eggs, the last bowl should have the flour with a sprinkle of salt and pepper.

First put the chicken in the flour mixture, then the egg mixture and then the breadcrumbs. Covering completely.  Set aside on a plate. Continue with remaining chicken.

Heat a large saute pan on high heat.  Add in the oil and let heat up completely.  To check if oil is hot add the end of a wooden spoon and make sure it starts to bubble.  Preheat oven to 300.

Once heated completely, add a few chicken pieces at a time to the pan, maybe 3 depending on size of the pan.  Do not over crowd the pan.  (Note you may need to add more oil to the pan after cooking some pieces.

Cook chicken for 2-4 minutes on one side and then flip and cook another 2-3 minutes.  The cooking time will vary based on the thickness of the chicken breast the temperature of the oil.

Once cooked, drain the chicken cutlet on a paper towel to remove all the excess grease. Then place on a cookie sheet and put in the oven to keep warm. Continue with remaining chicken breast.

Serve the chicken cutlet with pasta, a salad, veggies or a nice carb.  Enjoy!

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Breaded Chicken Thighs

Winner Winner, Chicken Dinner! I get a lot of request for more chicken recipes. I love sharing chicken recipes because I feel like that a lot of house holds make chicken on the regular. It’s a healthier protein and can be used in so many different ways and meals.

These breaded chicken thighs are delicious and a nice switch up from a regular chicken breast. If you like the darker meat of the chicken, give this recipe a try!

Breaded Chicken Thighs

Ingredients:
8 chicken thighs ( boneless & skinless)
1 1/2 cup Italian seasoned bread crumbs
2 eggs
1 T Italian seasoning
1/2 T garlic powder
1/2 T onion powder
2 t salt
2 t pepper
1/2-3/4 cup grated Romano/Parmesan cheese
2-3 T olive oil

Direction: Preheat oven 375°. In medium bowl mix together the bread crumbs, seasoning and cheese. In another bowl add in 2 eggs, salt and pepper and whisk together.

Grease a baking dish or baking pan with cooking spray. Pat the chicken thighs dry. Dip the chicken thigh into the egg mixture and then into bread crumbs fully coating the chicken add to baking dish. Continue with remaining chicken. Once all chicken thighs are breaded drizzle with olive oil. Bake in the oven about 30-40 minutes or until the internal temperature reaches 165°. Let rest a few minutes before serving.

Note: You can do this with skinless chicken thighs as well. Just keep in mind that it will take longer for the bone-in thighs to cook, I’d say probably about 45-50 minutes. Use an instant thermometer for accuracy.

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Buttery Garlic Baked Drumsticks

Today I’m sharing a simple Buttery Garlic flavor drumsicks!

The good thing about drumsticks is you can usually find them at a very reasonable price. I’ve gotten for less than a dollar a pound at the big name box stores. Chicken drumsticks don’t have a ton of meat on them, so make sure to plan accordingly, an adult may need 2-3 drumsticks. Drumsticks only weigh about 4oz and only yield about 1-2 oz of actual meat.

I prefer to bake in the oven. The chicken always comes out super moist.

Buttery Garlic Baked Drumstick

Ingredients:
6 chicken drumsticks
1/2 (4T) stick salted butter, melted
4 T garlic, minced or grated
2 t dried parsley
2 t onion powder
1 t salt
1 t pepper

Direction: Preheat oven to 400°. Pat dry the drums. Try and pull the skin over to completely cover the drum. Sometimes the skin starts to slide off and does not cover completely.

In the bowl add melted butter, add in the garlic and parsley. Mix well and set aside. Grease the cooking pan with cooking spray. This will keep the chicken from sticking. Even if using the disposable pan, still spray it.  It doesn’t hurt!  Lay out the chicken on the baking pan and season with salt, pepper and onion powder.

Bake chicken in the oven for 35 minutes. Remove from the oven and brush butter mixture on the drumsticks and place back in the oven for another 8-10 minutes. (Note: Cooking times will vary depending on oven temperatures and size of drumsticks.) The chicken is cooked when it reaches an internal temp of 165°. Remember, the drumstick is the dark meat so it won’t be white in color like a chicken breast. Let set a few minutes and then enjoy with your favorite sides or a salad.

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