Buffalo Chicken Sandwiches

Chicken, garlic, buffalo wing sauce, and ranch mix….

2 lbs. boneless skinless chicken breasts

12 oz bottle of Buffalo Wing Sauce

1 oz dry ranch mix

2 tbsp. butter

2 cloves garlic, minced

Directions:

Place the chicken breasts in the slow cooker…

Sprinkle packet of ranch mix over chicken…

Mince garlic and sprinkle over chicken….

Pour sauce over chicken and other ingredients….

Add butter and place the lid on the slow cooker. Cook on LOW 4-6 hours…

Shred breasts and return the meat to the slow cooker, stir to combine, and cook for another hour to let the meat soak up the sauce…

We devoured our sandwiches on Onion buns and enjoyed these with a great beer!

Buffalo Chicken Sandwich

Parmesan-Ranch Chicken

Sorry it’s been a while since posting…school has me so busy and trying to keep up with daily life. Hope you all had a safe and wonderful St. Patty’s Day! I’m sure there were loads of Corned Beef and Cabbage and Green Beer…haha. We didn’t indulge into the normal entree’s that encapsulate the green holiday…instead we chose to eat a little healthier and I learned to accept whole wheat flour a little bit better. 🙂 This recipe is my own and I truly hope you like it. Please enjoy!

Makes: 4 servings

Here’s what you’ll need:

2 1/2 pounds boneless, skinless chicken breasts (or thighs)

3 eggs, beaten

3/4 cup whole wheat flour

3/4 cup grated parmesan cheese

1/2 Tbsp garlic pepper

1/2 tsp salt

1 Tbsp Ranch dressing mix (or 1 pkt)

Directions:

Pre heat the oven to 350 degrees. Spray baking sheet with non-stick cooking spray and set aside. In a shallow bowl, beat eggs….

In a shallow dish (or paper plate for easy clean up) place the flour…..

Add garlic pepper, parmesan cheese, salt, and ranch dressing mix. Stir until well combined….

Dredge chicken breasts in egg…..

Then press and roll chicken breasts in parmesan/flour mixture…. place coated chicken breasts on coated baking sheet. Bake for 30-45 minutes or until chicken reaches an internal temperature of 160 degrees….

**Spray each piece with a little bit of olive oil flavored cooking spray before placing into the oven…

We served these up with steamed vegetables and couscous….Enjoy!

 

 

Barbecue Chicken Tacos

I had three chicken breasts sitting in my fridge for 2 days (still frozen) and had no idea what to do with them. I looked through my cookbooks and looked through my blog to decide what else to do….something out of my ordinary, that’s when I came up with Barbecue Chicken Tacos! I know it has been done before but most people use bottled BBQ sauce, throw in the chicken, and call it a day. I didn’t. I made a sauce that has a little tanginess to it and it is very good….it compliments well with the soft flour tortillas and the garnishes. Hope you enjoy!

Makes: 6 tacos (8-inch)

Here’s what you’ll need:

3 boneless, skinless chicken breasts (or 1-2 pounds of boneless chicken)

1 (8 oz can) tomato sauce

1/4 cup fresh lemon juice

1 Tbsp butter

1 tsp lemon zest (optional)

1 Tbsp Worcestershire Sauce

1 tsp onion powder

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 garlic clove, minced

Directions:

Combine all ingredients except chicken, in a large saucepan. Simmer over low-medium heat for 10-15 minutes….

Add chicken, cover and cook over medium heat for 45-55 minutes (if chicken is frozen), turn chicken over 1/2 way through cooking time…

Once cooked (internal temperature should read 165 degrees), remove chicken from saucepan (keeping the sauce in the pan), using 2 forks begin shredding chicken and add back to the sauce…

Mix shredded chicken in the sauce and let sit on low while you cut up the toppings (garnishes)….

For garnishes (toppings), we used:

• Green Bell Pepper
• Cheese (shredded)
• fresh tomatoes, diced
• green onions, slilced
• 8-inch flour tortillas

Place the chicken and the garnishes inside the tortillas and fold over (or wrap up) and Enjoy!

These are also great as quesadillas! 🙂

Cajun Chicken w/ Pasta

I found this recipe on The Pioneer Woman website (www.thepioneerwoman.com) and let me tell you, it is amazing and full of flavor! It has a spicy punch and definitely becoming a great comfort food for Josh and I. It contains fresh tomatoes but I left those out because Josh isn’t a fan of fresh tomatoes being cooked, so I changed a few ingredients. You can add fresh roma tomatoes to this dish if you desire. I hope you enjoy it and please let me know what ya think! ENJOY!

Makes: 6 servings

Here’s what you’ll need:

2 pounds boneless, skinless chicken thighs (or breasts-your preference)

3 tsp cajun spice mix or more to taste

1 pound fettucine or spaghetti pasta

2 Tbsp olive oil

2 Tbsp butter

1 whole green bell pepper, seeded and sliced

1 whole red bell pepper, seeded and sliced

1/2 large red onion, sliced

3 cloves garlic, minced

4 roma tomatoes, diced (optional)

2 cups low sodium chicken broth (I use boullion cubes)

1/2 cup white wine

1 cup heavy cream

Freshly ground black pepper, to taste

Salt to taste

Chopped fresh parsley, garnish

Directions:

Sprinkle 1 1/2 tsp Cajun spice over chicken and toss to coat…

Heat 1 Tbsp olive oil and 1 Tbsp butter in a heavy skillet over high heat. Add chicken in a single layer; DO NOT STIR, allow chicken to brown on one side, about 1 minute…

Flip to the other side and cook an additional minute….

Remove with a slotted spoon and place on a clean plate. Add remaining olive oil and butter. When heated add peppers, onions, and garlic….

Sprinkle on remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark as possible. (This is where you add the tomatoes and cook for an additional 30-45 seconds)…

Add chicken for a few minutes (3-4 minutes) to obtain a little flavor from the onions and peppers…

Remove all vegetables from the skillet. With the skillet over high heat, pour in the wine and chicken broth. Cook on high heat for 3-5 minutes to deglaze the skillet by scraping the bottom with a spatula….

Reduce heat to medium-low and pour in heavy cream, stirring/whisking constantly…..

Cook sauce for a few minutes, until the heavy cream starts to thicken the mixture….

Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate….

Stir and cook for 1-2 minutes, until mixture is bubbly and hot. Add drained pasta and toss to combine….

Top with fresh parsley and ENJOY!

Tuscan-Style Chicken and Rub

I found this rub recipe in my Steve Raichlen Grilling cook book. I really liked it but it has a LOT of salt (hence the grilling cookbook). I changed the original recipe a bit, like I always do…ha! This rub can be used on chicken, turkey, pork, and veal. It has great flavor and it can be kept in an air-tight container in the refrigerator for several weeks. Enjoy!

Makes: 6 servings

Here’s what you’ll need:

2 garlic cloves, minced

2 Tbsp fresh rosemary

2 Tbsp fresh sage

2 tsp black pepper

3 Tbsp kosher salt (or sea salt) adjust salt to your liking

Directions for rub:

In a food processor, add minced garlic, rosemary, sage, and black pepper…

Pulse a few times to finely chop (to break up the stems of the rosemary and sage). Add salt and process to mix…

To make the following chicken recipe, save 1/4 cup of the rub, set aside, and place the remaining rub in a jar with a tight-fitting lid and refrigerate for up to several weeks.

Tuscan-Style Chicken recipe:

Here’s what you’ll need: 

1/4 cup Tuscan Rub

1 Tbsp olive oil

1 1/2 pounds boneless, skinless chicken thighs

Directions for Chicken:

Pre heat oven to 350 degrees. In a small bowl, mix 1/4 cup of the Tuscan rub and 1 Tbsp olive oil, mix into a paste and set aside…

Spray a baking sheet with non-stick cooking spray and place chicken thighs in a single layer…

Using your hands, spread the Tuscan rub over both sides of the chicken….

Place in pre heated oven for 35-45 minutes or until internal temperature reaches 165 degrees…we enjoyed this dish with homemade mashed potatoes.

This is a great grilling recipe too!

Please ENJOY!

**remember to adjust the salt to your liking!

Molasses Glazed Chicken Thighs

I must say this has been the best December day that I have gotten to experience in a long time. The temps were in the 70’s and could have done without the wind, but the day was still sunny and fabulous! I figure it’ll be back in the 30’s by next week. I still love winter! I decided that since I was going shopping with some friends today that I wanted to make a dinner that could use some decent marinating time and I found this recipe at www.cookbookjunkie.blogspot.com. I changed it up a little bit and it was definitely worth it. The recipe originally called for broiling but I decided to just bake it in the oven. It turned out AMAZING and full of flavor! I can’t wait for you to try it! ENJOY!

Makes: 4 servings

Here’s what you’ll need:

3/4 cup molasses

1/3 cup soy sauce

1/4 cup lemon juice

1/4 cup olive oil

3 garlic cloves, minced

1 tsp black pepper

1 1/2-2 lbs. boneless, skinless chicken thighs

Directions:

Pre heat oven 350 degrees and then combine first 6 ingredients in a zip-lock (1 gallon) freezer/storage bag…(I put the bag into a glass bowl, lay top of bag over the rim of the glass and add the ingredients…

Add chicken to marinade, cover and seal…

Chill in the fridge for approximately 6-8 hours, flipping the bag over occasionally. Remove chicken from marinade and lay out on a baking sheet…

Place the chicken thighs in pre heated oven for 20-25 minutes. Chicken should register 165 degrees (firm to the touch). Sprinkle with a little dollop of fresh parsley. ENJOY!

Breaded Garlic and Parmesan Chicken

We had a great weekend, hope your weekend was just as great! We look forward to our Sunday dinners and get time to truly savor our meals. We also talk about our planning for the next week ahead. So, with this being said, we didn’t get much planning done due to the fact that this chicken dinner was just amazing! Neither one of us could stop eating! (WINNER WINNER CHICKEN DINNER!!) The chicken was evenly coated and succulent, and the chicken went great with our spring mix salad and sauteed mushrooms and onions. As always, please feel free to comment or give feedback! ENJOY!!

Makes: 4 servings

Here’s what you’ll need:

4 boneless, skinless chicken breasts

1 cup cornmeal

2 eggs, lightly beaten

salt and pepper

1/4 cup parmesan cheese

1/4 cup garlic & herb seasoning (we have a local Amish shop that I purchase the seasoning) or mix the following:

• 3/4 Tbsp garlic powder
• 3/4 tsp basil
• 1/2 tsp oregano
• 1/2 tsp paprika (optional)

Directions:

Preheat oven to 350 degrees. Spray baking sheet with non-stick cooking spray. Set aside. In a small bowl beat 2 eggs, also set aside. In a shallow dish, measure out 1 cup of cornmeal. In another shallow dish, mix parmesan cheese, garlic mixture, salt, and pepper….

Dip chicken in the beaten egg (both sides should be covered). Next, dip chicken in parmesan cheese and garlic mixture (both sides should be covered). The last dip will be in the cornmeal (both sides should be covered). Lay on greased baking sheet…

Place in preheated, 350 degree oven bake for 30-35 minutes. Chicken should temp at 160 degrees, and be firm to the touch at the thickest part of the breast and the breading should be a golden brown…

I topped the chicken off with a little sprinkle of fresh parsley…

Have a great week!