Archive for the ‘Chicken’ Category

Since having two babies to take care of, I’m loving meals that are good tasting, fresh ingredients, easy to cook and clean up. Once I saw this chicken parm skillet meal I knew I had to make it.  I have to admit at first I was super intimated to cook on my  cast iron skillet, but we are becoming better friends.  The key is to cook low and slow on it. You could use any skillet for this meal, you don’t need to have a cast iron skillet. This recipe made a ton, so we had leftovers for a few days and it was just as good!


1 28 ounce can of tomatoes, either peeled or diced

1 tablespoon of olive oil

6 garlic cloves, mashed

1/4 teaspoon of oregano

1/8 teaspoon of red pepper flakes

Salt and pepper to taste

2 cups of water

1 1/2 cups of chicken broth

12 ounce of pasta, your choice

1 cup grated parmesan cheese

1 cup shredded mozzarella

2 chicken breast, cooked and cut into small pieces


  1. Pre-heat oven to 475 degrees.
  2. Using a food processor, grind the tomatoes until they are ground.
  3. Heat your skillet pan for a few minutes, then add the oil, garlic, oregano, red paper flakes and a few shakes of the salt shaker. Cook until fragrant, about one minute. Stir in the tomatoes , water, 1 cup of the broth and the pasta. Bring to a boil, then lower to a simmer and cook for about 20 minutes or until pasta is soft.
  4. Stir in 3/4 cup of the parmesan, a shake of the pepper, and the chicken. Stir in the remaining 1/2 cup of broth.  Transfer to a baking dish, or if using a cast iron skillet, you can put this right into the oven, sprinkle with the remaining cheeses, bake 5 to 10 minutes, or until the cheese is melted and bubbly!

Adapted from See Aimee Cook



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This recipe has been floating around in the food blog world for quite some time and I keep seeing it appear on different blogs, so I decided I would try to make this since everyone seems to rave about it! It was a great dish, full of creamy yummy sauce on top of your chicken. It’s a dish you’d expect to be crazy in calories, but it actually isn’t, if you make it the right way!


2 boneless chicken breast

1/2  teaspoon of salt

1/8 cup of flour, plus 1 tablespoon divided

1/2 teaspoons of EVOO

1 onion, diced

1/4 cup dry white wine

7 ounces of chicken broth

1/3 cup reduced sour cream

1 tablespoon of Dijon mustard

1/4 cup of chopped chives


  1. Season both sides of the chicken with salt. Place 1/8 cup of flour in a shallow baking dish and dredge the chicken it. Throw out remaining flour.
  2. Heat the 1/4 of the EVOO in a skillet.  Add the chicken and cook until it’s cooked through. About 10 minutes. Transfer to a plate and keep warm.
  3. Heat reaming EVOO in the skillet, add onions and cook until golden, about 1 to 2 minutes. Add remaining flour, stir to coat. Add wine, broth and the remaining salt, bring to boil, stir often.
  4. Return chicken to the pan, reduce heat to a simmer and cooked till heated through. Stir in sour cream and Dijon mustard until smooth. Turn the chicken to coat it with sauce, stir in chives and serve!



Adapted from Gourmet: Day to Day

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Chicken Chimichangas are one of my favorite’s that I order from our local Mexican restaurant. They are so flavorful and I love the mixture of cheese and chicken. I came across a recipe, which I heavily adapted to fit my food allergy, and also the recipe I found was more a crock pot meal, I made it into non crock pot meal. It was a much lighter version of what you would get in a traditional mexican restaurant. It was pretty good!


2 boneless chicken breast

4 ounces green chilies

1 teaspoon of cumin

1 teaspoon of onion powder

1 teaspoon of garlic powder

4 tortilla shells

1 cup shredded Mexican cheese

8 ounces salsa verde

1 cup sour cream


  1. Pre-heat oven to 425 degrees.
  2. Bring a medium saucepan to a boil, place in chicken breast and boil for about 10 minutes. Once done and cooked through, shred the chicken.
  3. Add the cumin, onion powder, garlic, and the chiles to the shredded chicken. Mix well.
  4. Add the cheese, mixing well again.
  5. Spray a large baking dish with cooking spray.
  6. Fill each tortilla with the chicken mixture, roll the tortilla up, tucking in the ends, and place seam side down, repeat for next three tortillas. Spray the tops and sides of the filled tortillas with cooking spray. Bake for 20 minutes.
  7. In a small saucepan, combine the salsa verde and sour cream.  Mix well and cook over medium heat until warmed.
  8. Serve the chimichanges with the salsa verde mixture over top.


Adapted from The Cookaholic Wife

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Marzetti is known for their amazing products, from salad dressings, slaw dressings, dips, croutons,  and glazes. They have tons and tons of products. Their new line of products is called Marzetti Simply Dressed.  There are ten different flavors, strawberry poppy seed, ginger sesame, champagne salad dressing, greek feta, blue cheese, caesar, coleslaw, pomegranate, ranch and balsamic salad dressing.

The simply dressed line is made with a minimal number of all natural ingredients, such as extra virgin olive oil, canola oil, sea salt and doesn’t contain any preservatives, trans fats, high fructose corn syrup, MSG or artificial flavors or colors. Finding one that you like should be easy with its ten different flavors.

This post is part of the Foodbuzz Tastemaker program with Marzetti Simply Dressed.

I tried out the Champagne Salad Dressing. I decided to use it by marinating some chicken tenderloins in it for about for hours. The flavor was great! With the different spices it has in it, it’s full of flavor. I’m super excited to try it on a salad dressing!


5 to 6 chicken tenderloins

1 bottle of Simply Dressed Champagne Salad Dressing


  1. Place chicken tenderloins in a gallon sized ziploc bag and pour as much as you want of the dressing over them and marinate for about 4 hours.
  2. Heat up a grill pan and cook the tenderloins for about 10 minutes or till completely done.

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Yesterday was rainy, cold and just not a nice day, so spending extra time cuddling with Kiley on the couch, was nice as this meal was able to simmer all day in the crock pot. If you remember almost 2 years ago, I made this Salsa Chicken, you could easily follow this same recipe, or use the one I just made last night. Both are full of flavor and have just enough kick for me. Chris added some hot sauce we picked up in St. Lucia to his, but I really don’t think the dish needs any more flavor! I’ll apologize for the picture, I had to take with my I-phone because my SD card was missing, but now it’s found, I left in my computer! Duh, pregnancy brain =)


4-5 Chicken Breast  Tenderloins

1 can of salsa verde

1 cup of salsa

1 tablespoon ground cumin

2 teaspoons onion powder

2 teaspoons of garlic powder

1/2 cup of water

Salt & Pepper to taste

1 cup of  cooked brown rice

Shredded lettuce

Chopped tomatoes

Sour Cream

Mexican Shredded Cheese


  1. In a crock pot, add chicken, salsa verde, salsa, cumin, onion powder, garlic powder, 1/2 cup of water and salt & pepper. Cook on low for 6-8 hours. After chicken is done cooking, use a fork to shred it, place back in crock pot and keep it on warm.
  2. Before serving, chop lettuce and tomatoes.  Place rice on the bottom of the bowl, add chicken, lettuce, tomatoes, cheese and sour cream to bowls.
Adapted from the wonderful Joelen at What’s Cooking Chicago 

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My husband is from Buffalo, born, raised and bred, so when I see anything “Buffalo” in any recipe title, I usually make it no matter what it is. When I think of enchiladas though, I never thought about using a buffalo wing sauce instead of the traditional chicken mixture/sauce. I was super interested to try this and when I told my husband what I was making for dinner he automatically said “Yum.” See, it doesn’t matter what it is, but if has Buffalo in the recipe he is all about it with no further questions. Typically he ask a few questions, like what is in the recipe, how do you make it, etc.

Let me tell you, this recipe didn’t disappoint at all.  It was amazing! So juicy, flavorful, just yummy!


4 tortillas

3 chicken thighs, skinned and de-boned

1 cup red enchilada sauce

1/3 cup Frank’s Red Hot

1/2 cup Mexican blended cheese

3 ounces gorgonzola cheese


  1. Boil chicken thighs for about 10 minutes, till they are cooked through. Drain water, place in food processor and just pulsate for a second or two, so you have shredded pieces and not mush.
  2. Spray a 9×13 baking dish with non stick cooking spray.  Pre-heat oven to 375.
  3. In a separate bowl, mix together hot sauce an enchilada sauce.  Add the shredded chicken and 1/2 cup of cheese in another bowl, mix until it’s incorporated well. Pour in about 1/2 cup of the sauce mixture.
  4. Pour a small amount of the sauce mixture into the bottom of the baking dish. Take each tortilla fill it up with a few tablespoons of the chicken mixture, roll it up in the baking dish, making sure seam side is down. Once you have all the tortillas filled, drizzle the rest of the sauce mixture on top of them and sprinkle some of the leftover cheese on top. Bake for 20-25 minutes.
  5. As soon as you take them out of the oven, add the crumbled gorgonzola cheese to the top and serve
Adapated from Prevention RD.

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Nothing compares to a Philly Cheesesteak, nothing at all. And being from the area I can tell you that first hand.   There’s nothing tastier then that greasy meat with some sautéed onions and all that whiz. Don’t forget it’s wit whiz, no other way!  But, really we can’t always eat the real thing because it’s just not healthy. So it’s fun to create your own cheese steaks at home.  When I saw this recipe on Lemons & Love , I bookmarked it right away and knew I had to make it. It was so simple and easy to create!


1 tablespoon olive oil
1 pound ground beef
1/4 cup steak sauce
1 cup beef stock
Salt and black pepper
4 sub rolls
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 slices of provolone


  1. Pre-heat boiler. In a large skillet over medium high heat with some olive oil, brown the ground beef about 6-7 minutes. Stir in the steak sauce and beef stock, add salt and pepper, cook for an additional 2 minutes.
  2. One meat mixture is done cooking, place a scoopful of the meat mixture in the sub rolls and put a slice of provolone cheese on top of meat and place under broiler until melted.


Adapted from on Lemons & Love , originally from Rachel Ray

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