This combination intrigued me and my family loves chicken legs. So easy to prep and cook, and such an easy freezer meal. My family devoured it! You can really use any amount of chicken that suits your family - I used 12 legs for my large family (I did have to add to the cooking time with that amount, so just be aware of that). I'd say if using 6 legs or less, make two batches at the same time -- meaning put 6 legs in each meal and divide the other ingredients in half, half in each meal.
chicken drumsticks (see note above about amount)
1/2 onion, chopped
2 stalks celery, chopped
16-oz can whole-berry cranberry sauce
1 cup BBQ sauce
salt/pepper
Place drumsticks in a baking dish. Season with salt and pepper. In a bowl, combine onion, celery, cranberry sauce, and BBQ sauce. Mix well and pour over chicken. Bake, uncovered, for 40-50 minutes or until chicken is cooked through.
To freeze: Place all ingredients in large freezer bag. Lay flat to freeze. Thaw in refrigerator then pour into baking dish and follow directions above.
Saturday, January 31, 2015
Tuesday, January 27, 2015
Citrus Herb Chicken Thighs
Super easy to throw together and very family friendly. I used about 4 lbs of chicken thighs and didn't need to make more marinade -- one thing I love about marinades/dump freezer meal recipes! I suggest removing some of the skin to maximize the flavor, but the skin that is left crisps up so nicely in the oven.
2.5 lbs chicken thighs, bone-in with skin
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup dry white wine
2 tsp minced garlic
1/4 tsp dried rosemary
1/4 tsp dried thyme
salt and pepper to taste
With a sharp knife, pierce a small hole in the chicken skin so marinade can soak through. Place the chicken in a gallon freezer bag. Add the rest of the ingredients and mix around. Allow chicken to marinade for 2 hours, then place in baking dish with marinade. Bake at 350 for 45-50 minutes or until juices run clear.
To freeze: Once chicken is in marinade, lay flat to freeze. Thaw in refrigerator and bake as directed above.
2.5 lbs chicken thighs, bone-in with skin
1/2 cup orange juice
1/4 cup lemon juice
1/4 cup dry white wine
2 tsp minced garlic
1/4 tsp dried rosemary
1/4 tsp dried thyme
salt and pepper to taste
With a sharp knife, pierce a small hole in the chicken skin so marinade can soak through. Place the chicken in a gallon freezer bag. Add the rest of the ingredients and mix around. Allow chicken to marinade for 2 hours, then place in baking dish with marinade. Bake at 350 for 45-50 minutes or until juices run clear.
To freeze: Once chicken is in marinade, lay flat to freeze. Thaw in refrigerator and bake as directed above.
Monday, January 26, 2015
Curried Coconut Chicken Soup
I love curries and love soups in the winter. I thought I'd give this one a try and it was delicious! I served it over basmati rice, which really just added rice to the soup. ;) Next time, I might omit some of the chicken broth to make it a creamier soup, but it is delicious as is.
2 tbsp olive oil
1 onion, diced
3 carrots, peeled and diced
1 red bell pepper, diced
4 tsp minced garlic
1 tbsp grated ginger
1 tbsp curry powder
4 cups chicken broth
3 stalks lemongrass, crushed**
1 tsp salt
2 lbs diced, cooked chicken
14-oz can coconut milk
2 tbsp creamy peanut butter
2 tsp soy sauce
2 tsp sriracha
1 tsp brown sugar
1/4 cup cilantro, chopped
Heat olive oil over med-high heat. Add and saute onions, carrots and pepper until they begin to soften. Add garlic, ginger, and curry powder and cook a minute more until fragrant. Pour in the broth and add salt and lemongrass. Bring to a boil then add to the crockpot with the chicken. Cook for 3-4 hours on low. At the end of cooking time remove the lemongrass, then mix coconut milk, peanut butter, soy sauce, sriracha, and brown sugar in a small bowl and add to the soup. Cook for 15-30 more minutes. Stir in the cilantro just before serving.
To freeze: Cook as directed above, reserve cilantro for serving day.Cool soup and store in freezer bags. Thaw and reheat soup; stir in cilantro leaves.
**This was my first time working with lemongrass so I'll pass on the info I learned. These are long stalks, and inexpensive from my normal grocery store. You'll want to trim off the bulb end and the majority of the stalk, leaving you with only a 4-5" stalk left. Peel off the outer leaves (they come off easily) then crush with a knife or rolling pin, like you would a clove of garlic. Throw in whole like this when making a soup. (You can mince or chop for other dishes).
Just a note: If making gluten free, be sure to get gf soy sauce and chicken broth.
2 tbsp olive oil
1 onion, diced
3 carrots, peeled and diced
1 red bell pepper, diced
4 tsp minced garlic
1 tbsp grated ginger
1 tbsp curry powder
4 cups chicken broth
3 stalks lemongrass, crushed**
1 tsp salt
2 lbs diced, cooked chicken
14-oz can coconut milk
2 tbsp creamy peanut butter
2 tsp soy sauce
2 tsp sriracha
1 tsp brown sugar
1/4 cup cilantro, chopped
Heat olive oil over med-high heat. Add and saute onions, carrots and pepper until they begin to soften. Add garlic, ginger, and curry powder and cook a minute more until fragrant. Pour in the broth and add salt and lemongrass. Bring to a boil then add to the crockpot with the chicken. Cook for 3-4 hours on low. At the end of cooking time remove the lemongrass, then mix coconut milk, peanut butter, soy sauce, sriracha, and brown sugar in a small bowl and add to the soup. Cook for 15-30 more minutes. Stir in the cilantro just before serving.
To freeze: Cook as directed above, reserve cilantro for serving day.Cool soup and store in freezer bags. Thaw and reheat soup; stir in cilantro leaves.
**This was my first time working with lemongrass so I'll pass on the info I learned. These are long stalks, and inexpensive from my normal grocery store. You'll want to trim off the bulb end and the majority of the stalk, leaving you with only a 4-5" stalk left. Peel off the outer leaves (they come off easily) then crush with a knife or rolling pin, like you would a clove of garlic. Throw in whole like this when making a soup. (You can mince or chop for other dishes).
Just a note: If making gluten free, be sure to get gf soy sauce and chicken broth.
Saturday, January 24, 2015
Veggie Wild Rice Soup with Sausage
Oh my goodness... this soup is delicious. It got rave reviews from my entire family!
2 tbsp olive oil
1 onion, diced
7-8 celery stalks, diced
3 carrots, peeled and diced
1 lb Italian sausage
1 tsp salt
1.5 tsp paprika
6 cups chicken broth
2 cups cooked wild rice (I had a prepackaged mix of white/wild rice)
1/4 cup fresh parsley, chopped
1/4 tsp black pepper
2 tsp basil
In a large stockpot, heat oil over medium heat. Add onion, celery, and carrot; cook until start to soften. Add sausage and break up while it cooks. Add salt, paprika, and chicken broth. Bring up to a boil, then reduce heat to simmer, covered, for 15 minutes. Stir in the wild rice, parsley, pepper, and basil. Simmer for 5 more minutes.
*Be sure to have gf chicken broth if making gluten free
Friday, January 23, 2015
Asian Meatballs
My kids are good eaters, but anything that makes the food more "fun" is easier to get them to eat. We love asian cuisine, and these meatballs really hit the mark. I served them over some rice (with the sauce over top), and with edamame and cream cheese wontons. Next time I think I'll make them with ground chicken or pork.
**Okay, just had to post that I made these with ground pork and WOW, we liked it so much better than with the ground beef! Double the panko if you use ground pork, chicken, or turkey. I also use 1.5 lbs of meat for my family.**
Meatballs:
1/4 cup panko bread crumbs
1 lb extra lean ground beef
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 green onions, chopped
1 tbsp low-sodium soy sauce
2 tsp sesame oil
Sauce:
4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp lime juice
2 tbsp water
1 green onion, chopped
Preheat oven to 500. Mix together all ingredients for meatballs in a large bowl. Shape into 10-12 meatballs and place in baking dish. Bake for 15 minutes.
Combine sauce ingredients in small pan. Place over low heat until warmed through.
To freeze: Prepare meatballs as above but do not bake. Place on a parchment-lined baking sheet and flash freeze. Once frozen, place in gallon freezer bag. Put sauce, unheated, in small freezer bag. Thaw in a baking dish before following directions above.
**Okay, just had to post that I made these with ground pork and WOW, we liked it so much better than with the ground beef! Double the panko if you use ground pork, chicken, or turkey. I also use 1.5 lbs of meat for my family.**
Meatballs:
1/4 cup panko bread crumbs
1 lb extra lean ground beef
1 tbsp fresh ginger, minced
1 clove garlic, minced
1/2 tsp salt
1/4 cup cilantro, chopped
3 green onions, chopped
1 tbsp low-sodium soy sauce
2 tsp sesame oil
Sauce:
4 tbsp low-sodium soy sauce
2 tsp sesame oil
2 tbsp lime juice
2 tbsp water
1 green onion, chopped
Preheat oven to 500. Mix together all ingredients for meatballs in a large bowl. Shape into 10-12 meatballs and place in baking dish. Bake for 15 minutes.
Combine sauce ingredients in small pan. Place over low heat until warmed through.
To freeze: Prepare meatballs as above but do not bake. Place on a parchment-lined baking sheet and flash freeze. Once frozen, place in gallon freezer bag. Put sauce, unheated, in small freezer bag. Thaw in a baking dish before following directions above.
Friday, January 16, 2015
Chorizo & Sweet Potato Enchiladas
We're big on mexican food in this house. I saw a recipe for these enchiladas and was highly intrigued. Since I have a lot of sweet potatoes from my in-laws' garden, I was happy to find something new to use them. Even if you're not a fan of sweet potatoes, they take on such a different flavor because of the chorizo. Just a warning... Poblano peppers are not usually too spicy, but the one I used had quite a bit of kick to it. My kids can handle spicy food, but it was a bit too spicy for two of them. I altered the recipe a bit because there was not nearly enough filling. I like to top enchiladas with sour cream and sliced green onions.
2 tbsp vegetable oil
2 medium sweet potatoes, peeled and cut into 1/2" cubes
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
20 oz Mexican chorizo (this is the soft, fresh meat -- not the Spanish cured)
10 (8") flour tortillas
1 recipe red enchilada sauce
1.5 cups shredded cheddar cheese
Preheat the oven to 375. Coat a 9x13 baking dish with nonstick cooking spray.
In a large skillet, heat the vegetable oil over medium heat. Add the sweet potato and poblano and saute for about 10 minutes, until the sweet potato begins to soften. Add the garlic and chorizo, breaking up the sausage as it cooks. Cook about 10 minutes.
Fill each tortilla with some of the filling. Roll and place seam-side down into the baking dish. Pour the enchilada sauce on top of them evenly and top with shredded cheese. Bake 18-20 minutes or until cheese has melted and sauce is bubbly.
To freeze: Assemble but do not bake. Cover with wrap and foil. At least partially thaw and follow directions above, adding 10-15 minutes to the baking time.
2 tbsp vegetable oil
2 medium sweet potatoes, peeled and cut into 1/2" cubes
1 medium poblano pepper, seeded and diced
2 cloves garlic, minced
20 oz Mexican chorizo (this is the soft, fresh meat -- not the Spanish cured)
10 (8") flour tortillas
1 recipe red enchilada sauce
1.5 cups shredded cheddar cheese
Preheat the oven to 375. Coat a 9x13 baking dish with nonstick cooking spray.
In a large skillet, heat the vegetable oil over medium heat. Add the sweet potato and poblano and saute for about 10 minutes, until the sweet potato begins to soften. Add the garlic and chorizo, breaking up the sausage as it cooks. Cook about 10 minutes.
Fill each tortilla with some of the filling. Roll and place seam-side down into the baking dish. Pour the enchilada sauce on top of them evenly and top with shredded cheese. Bake 18-20 minutes or until cheese has melted and sauce is bubbly.
To freeze: Assemble but do not bake. Cover with wrap and foil. At least partially thaw and follow directions above, adding 10-15 minutes to the baking time.
Red Enchilada Sauce
I've always bought the canned enchilada sauce in the past so I was excited to find a recipe for it. I couldn't believe how easy it was to make and SO much better flavor! Use it to top your favorite enchiladas before baking.
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1/4 cup tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups water
Add the oil, flour, and chili powder to a medium saucepan over medium heat. Whisk the ingredients together; cook until it begins to bubble, then continue to cook and whisk for 1 minute.
Add the rest of the ingredients and whisk until smooth. Allow it to come to a simmer, which will let it thicken slightly. Remove from heat.
2 tbsp vegetable oil
2 tbsp all-purpose flour
2 tbsp chili powder
1/4 cup tomato paste
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
2 cups water
Add the oil, flour, and chili powder to a medium saucepan over medium heat. Whisk the ingredients together; cook until it begins to bubble, then continue to cook and whisk for 1 minute.
Add the rest of the ingredients and whisk until smooth. Allow it to come to a simmer, which will let it thicken slightly. Remove from heat.
Thursday, January 15, 2015
Alabama White BBQ Chicken Sandwiches
This a delicious swap for the traditional BBQ chicken sandwiches. My 10-yr old loved them so much he had two large sandwiches! I'm not a fan of horseradish, so it can easily be left out of the sauce and it still fantastic. Thanks, Tori, for introducing me to these! (Original recipe here)
2.5 lbs bone-in chicken breasts, or 2 lbs boneless
14.5 oz can chicken broth
1 tbsp liquid smoke
1 tsp seasoned salt
White Sauce:
3/4 cup mayonnaise
3 tbsp apple cider vinegar
1.5 tbsp sugar
1 tbsp jarred horseradish
1 tbsp water
1 tsp lemon juice
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
Place chicken breasts in slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours. Remove chicken, pull off skin, remove bones, then shred the meat. Sprinkle seasoned salt over the meat and mix it in using your hands.
In a medium bowl, whisk together sauce ingredients. Pour half the sauce on the chicken and toss. Put the chicken on toasted rolls and top with more sauce. Top with pickles, if desired.
To freeze: Put chicken, broth, and liquid smoke in large freezer bag. Mix sauce together and put in small bowl or small freezer bag. Thaw and follow directions above.
2.5 lbs bone-in chicken breasts, or 2 lbs boneless
14.5 oz can chicken broth
1 tbsp liquid smoke
1 tsp seasoned salt
White Sauce:
3/4 cup mayonnaise
3 tbsp apple cider vinegar
1.5 tbsp sugar
1 tbsp jarred horseradish
1 tbsp water
1 tsp lemon juice
1/2 tsp black pepper
1/4 tsp cayenne pepper
1/4 tsp salt
Place chicken breasts in slow cooker. Pour in chicken broth and liquid smoke. Cover and cook on low 5 hours. Remove chicken, pull off skin, remove bones, then shred the meat. Sprinkle seasoned salt over the meat and mix it in using your hands.
In a medium bowl, whisk together sauce ingredients. Pour half the sauce on the chicken and toss. Put the chicken on toasted rolls and top with more sauce. Top with pickles, if desired.
To freeze: Put chicken, broth, and liquid smoke in large freezer bag. Mix sauce together and put in small bowl or small freezer bag. Thaw and follow directions above.
Wednesday, January 14, 2015
Hawaiian BBQ Chicken Taquitos
This is another meal I received as part of a monthly meal-swap. They were fantastic! My whole family scarfed them down. Serve them with the pineapple salsa and ranch dressing, or just eat plain. Thanks for bringing these into my recipe rotation, Bobbi! (Recipe from here)
3 large boneless, skinless chicken breasts
1 cup barbecue sauce
1 tbsp garlic powder
1/2 cup pineapple juice
1 tbsp liquid smoke
16 taco-sized soft tortillas (corn or flour)
1-1.5 cups shredded mexican-style cheese
Pineapple Salsa:
1 cup diced pineapple
1/2 red pepper, diced
1/2 red onion, diced
1/4 cup cilantro leaves, roughly chopped
juice of 1 lime
1 tsp cumin
1 tsp garlic powder
In a small bowl, whisk together bbq sauce, garlic powder, pineapple juice, and liquid smoke until smooth. Place chicken breasts in bottom of your crockpot. Pour bbq sauce mixture over chicken. Cook on high 3 hours or low 6 hours. About 20-30 minutes before serving, shred chicken in crockpot and stir so chicken soaks up remaining juices.
Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas on a flat surface. Sprinkle 2-3 tbsp of shredded cheese in a line down the middle of each tortilla. Top cheese with 3-4 tbsp shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1" apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5- minutes or until cheese is melty and tortillas are crisp.
Combine all the salsa ingredients in a bowl and stir to combine.
To freeze: Make and roll taquitos. Flash freeze on cookie sheets and place in large freezer bag. Bake at 400 for ~20-30 minutes (do not thaw completely or they will lose shape) Make and freeze salsa in small freezer bag.
3 large boneless, skinless chicken breasts
1 cup barbecue sauce
1 tbsp garlic powder
1/2 cup pineapple juice
1 tbsp liquid smoke
16 taco-sized soft tortillas (corn or flour)
1-1.5 cups shredded mexican-style cheese
Pineapple Salsa:
1 cup diced pineapple
1/2 red pepper, diced
1/2 red onion, diced
1/4 cup cilantro leaves, roughly chopped
juice of 1 lime
1 tsp cumin
1 tsp garlic powder
In a small bowl, whisk together bbq sauce, garlic powder, pineapple juice, and liquid smoke until smooth. Place chicken breasts in bottom of your crockpot. Pour bbq sauce mixture over chicken. Cook on high 3 hours or low 6 hours. About 20-30 minutes before serving, shred chicken in crockpot and stir so chicken soaks up remaining juices.
Preheat oven to broil and grease a baking sheet with cooking spray. Lay tortillas on a flat surface. Sprinkle 2-3 tbsp of shredded cheese in a line down the middle of each tortilla. Top cheese with 3-4 tbsp shredded chicken. Tightly roll up tortillas and place them on prepared baking sheet 1" apart. Spray rolled taquitos heavily with cooking spray. Cook in the oven (on high broil) for 5- minutes or until cheese is melty and tortillas are crisp.
Combine all the salsa ingredients in a bowl and stir to combine.
To freeze: Make and roll taquitos. Flash freeze on cookie sheets and place in large freezer bag. Bake at 400 for ~20-30 minutes (do not thaw completely or they will lose shape) Make and freeze salsa in small freezer bag.
Tuesday, January 13, 2015
Garlic Herb Turkey Breast
I love the ease of cooking in my crockpot, and could not believe how well this turkey turned out! I got a smaller whole (bone-in) turkey instead of a boneless turkey breast, so either will work depending on store availability or personal preference.
5 lb frozen boneless turkey breast, thawed
1/4 cup butter, softened
3 tbsp Italian seasoning
1 tbsp garlic salt
1 cup sliced yellow onion
Rub turkey breast with butter; sprinkle with Italian seasoning and garlic salt. Arrange onion slices in an even layer in a 5-7 quart slow cooker. Pour 1 cup water over onion; place turkey breast over onion. Cover and cook on low 7-8 hours; let stand 10 minutes before slicing.
5 lb frozen boneless turkey breast, thawed
1/4 cup butter, softened
3 tbsp Italian seasoning
1 tbsp garlic salt
1 cup sliced yellow onion
Rub turkey breast with butter; sprinkle with Italian seasoning and garlic salt. Arrange onion slices in an even layer in a 5-7 quart slow cooker. Pour 1 cup water over onion; place turkey breast over onion. Cover and cook on low 7-8 hours; let stand 10 minutes before slicing.
Monday, January 12, 2015
Chicken Cordon Bleu with Parmesan-Dijon Sauce
There are a few variations of cordon bleu on here already, but this was seriously easy... and seriously delicious. My family gobbled it up!
3 large boneless, skinless chicken breasts, cut into three fillets each
18 thin slices deli ham
9 slices Swiss cheese
1 cup panko bread crumbs
2 tbsp butter, melted
Sauce:
3 tbsp butter
3 tbsp all-purpose flour
1 cup milk
1/2 cup chicken broth
1/2 tbsp Dijon mustard
3/4 tsp Worcestershire sauce
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Coat a 9x13 baking dish with nonstick cooking spray. Preheat oven to 350.
Cut each chicken breast into thirds by first cutting in half crosswise, then set the thinner (bottom, pointy) half aside. Slice the thicker part in half horizontally (parallel to the cutting board). Lay the chicken in a single layer in the baking dish. Top each with two slices of ham (folded if need be) and one slice of cheese.
In a medium bowl, combine the bread crumbs and melted butter. Sprinkle over the chicken.
Bake for 30-35 minutes, until chicken is cooked through, cheese is bubbly, and bread crumbs are golden brown.
While chicken bakes, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1-2 minutes. Slowly pour in the milk and broth while whisking constantly, make sure there are no clumps. Cook while whisking until mixture begins to thicken, about 5-7 minutes. Remove from heat and stir in mustard, Worcestershire, and Parmesan cheese. Season with salt and pepper. Spoon over chicken before serving.
To freeze: Make as directed - do not bake. Cover with saran wrap and foil; freeze. Thaw in refrigerator overnight and bake as directed. Make the sauce the day of (I have not tested whether it freezes/reheats well after being made).
3 large boneless, skinless chicken breasts, cut into three fillets each
18 thin slices deli ham
9 slices Swiss cheese
1 cup panko bread crumbs
2 tbsp butter, melted
Sauce:
3 tbsp butter
3 tbsp all-purpose flour
1 cup milk
1/2 cup chicken broth
1/2 tbsp Dijon mustard
3/4 tsp Worcestershire sauce
1/2 cup grated Parmesan cheese
salt and pepper, to taste
Coat a 9x13 baking dish with nonstick cooking spray. Preheat oven to 350.
Cut each chicken breast into thirds by first cutting in half crosswise, then set the thinner (bottom, pointy) half aside. Slice the thicker part in half horizontally (parallel to the cutting board). Lay the chicken in a single layer in the baking dish. Top each with two slices of ham (folded if need be) and one slice of cheese.
In a medium bowl, combine the bread crumbs and melted butter. Sprinkle over the chicken.
Bake for 30-35 minutes, until chicken is cooked through, cheese is bubbly, and bread crumbs are golden brown.
While chicken bakes, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1-2 minutes. Slowly pour in the milk and broth while whisking constantly, make sure there are no clumps. Cook while whisking until mixture begins to thicken, about 5-7 minutes. Remove from heat and stir in mustard, Worcestershire, and Parmesan cheese. Season with salt and pepper. Spoon over chicken before serving.
To freeze: Make as directed - do not bake. Cover with saran wrap and foil; freeze. Thaw in refrigerator overnight and bake as directed. Make the sauce the day of (I have not tested whether it freezes/reheats well after being made).
Sunday, January 11, 2015
Buffalo Chicken Wings
I can't believe I haven't posted this recipe here yet! This is our favorite wing recipe - the wings come out with crunchy outsides and juicy insides. The kids always get really excited when these are cooking! If you're not a fan of spicy buffalo sauce, make the wings and toss in whatever you like. My kids eat both them in both buffalo and barbecue sauces.
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
2 lbs chicken wings
oil for deep frying
1/4 cup butter
1/4 cup Frank's hot sauce
dash ground black pepper
dash garlic powder
In a small bowl, mix together the flour, paprika, cayenne, and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them. Toss until chicken is completely coated. Cover and refrigerate for 60-90 minutes.
Heat oil in a deep fryer to 375 degrees. Fry coated wings for 10-15 minutes, or until parts of the wings start to turn brown. Remove and place wings in a large covered bowl. Fry in batches to not overcrowd the oil.
While wings are frying, combine the butter, hot sauce, black pepper, and garlic powder in a small saucepan over medium heat. Stir together and heat until butter is melted and mixture is well blended.
Pour hot sauce over the wings and toss in bowl (with lid on). Enjoy!
1/2 cup all-purpose flour
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
2 lbs chicken wings
oil for deep frying
1/4 cup butter
1/4 cup Frank's hot sauce
dash ground black pepper
dash garlic powder
In a small bowl, mix together the flour, paprika, cayenne, and salt. Place chicken wings in a large glass dish or bowl and sprinkle flour mixture over them. Toss until chicken is completely coated. Cover and refrigerate for 60-90 minutes.
Heat oil in a deep fryer to 375 degrees. Fry coated wings for 10-15 minutes, or until parts of the wings start to turn brown. Remove and place wings in a large covered bowl. Fry in batches to not overcrowd the oil.
While wings are frying, combine the butter, hot sauce, black pepper, and garlic powder in a small saucepan over medium heat. Stir together and heat until butter is melted and mixture is well blended.
Pour hot sauce over the wings and toss in bowl (with lid on). Enjoy!
Saturday, January 10, 2015
Mushroom Asiago Chicken
I saw this recipe and knew I had to make it. WOW... it smelled delicious while cooking and tasted even better! I had to restrain myself from eating seconds and thirds! My kids aren't big fans of mushrooms, so it just left more to top my husband's and mine chicken. :) I served with smashed red potatoes (and mixed veggies) and the sauce was just as delicious with those!
3 large chicken breasts, cut into three fillets each
salt and pepper
1/2 cup all-purpose flour
4 tbsp butter, divided
1 lb sliced mushrooms
1/2 tsp salt
3 cloves garlic, minced
1/2 cup dry white wine (or sherry, port, marsala)
3/4 cup chicken broth
3/4 tsp dried thyme
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
Cut each chicken breast into thirds by first cutting in half crosswise, then set the thinner (bottom, pointy) half aside. Slice the thicker part in half horizontally (parallel to the cutting board). Season each fillet with salt and pepper and dredge in flour, shaking off an excess.
Place a large skillet over medium-high heat and melt 2 tbsp butter. Saute chicken for about 5 minutes until golden brown on the first side, then flip and cook for a couple more minutes. Be sure not to crowd the pan, so cook in batches if needed. Remove chicken from pan and cover with foil.
Add remaining 2 tbsp butter to the skillet along with the mushrooms. Cook for a few minutes, then season with 1/2 tsp salt. Cook until golden and become softened, about 10 minutes total. Add garlic and cook for another minute.
Pour white wine into the skillet and stir to scrape up anything sticking to the bottom of pan. Once wine has nearly evaporated, add chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook 10-15 minutes until liquid is reduced by half. (Be patient and let this reduce... it'll be more flavorful and sauce won't overwhelm the chicken.)
Reduce heat to medium-low and stir in heavy cream. Sprinkle the asiago cheese over the top and stir constantly until cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce to finish cooking and for the sauce to thicken (I put a lid on at this point).
(Original recipe here)
3 large chicken breasts, cut into three fillets each
salt and pepper
1/2 cup all-purpose flour
4 tbsp butter, divided
1 lb sliced mushrooms
1/2 tsp salt
3 cloves garlic, minced
1/2 cup dry white wine (or sherry, port, marsala)
3/4 cup chicken broth
3/4 tsp dried thyme
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
Cut each chicken breast into thirds by first cutting in half crosswise, then set the thinner (bottom, pointy) half aside. Slice the thicker part in half horizontally (parallel to the cutting board). Season each fillet with salt and pepper and dredge in flour, shaking off an excess.
Place a large skillet over medium-high heat and melt 2 tbsp butter. Saute chicken for about 5 minutes until golden brown on the first side, then flip and cook for a couple more minutes. Be sure not to crowd the pan, so cook in batches if needed. Remove chicken from pan and cover with foil.
Add remaining 2 tbsp butter to the skillet along with the mushrooms. Cook for a few minutes, then season with 1/2 tsp salt. Cook until golden and become softened, about 10 minutes total. Add garlic and cook for another minute.
Pour white wine into the skillet and stir to scrape up anything sticking to the bottom of pan. Once wine has nearly evaporated, add chicken broth and thyme. Bring the mixture to a boil, reduce heat to medium and cook 10-15 minutes until liquid is reduced by half. (Be patient and let this reduce... it'll be more flavorful and sauce won't overwhelm the chicken.)
Reduce heat to medium-low and stir in heavy cream. Sprinkle the asiago cheese over the top and stir constantly until cheese melts. Nestle the chicken back into the skillet and allow it to simmer in the sauce to finish cooking and for the sauce to thicken (I put a lid on at this point).
(Original recipe here)
Friday, January 9, 2015
Italian Chopped Salad
I'm always on the lookout for quick, easy, and delicious lunch ideas for myself - since it's only my youngest at home with me now weekdays. I found this recipe and it was SO good! It makes a big salad, so I kept the dressing separate so I could eat it over several days. I ate about 1/4 of the salad for lunch - my 16-month also really enjoyed it!
Dressing:
1/2 cup red wine vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tsp Italian seasoning
2 cloves garlic, minced
1/2 cup olive oil
salt and pepper
Salad:
3 cups chopped romaine hearts
15-oz can chickpeas, drained
12-oz jar marinated artichoke hearts, drained and chopped
1 cup grape tomatoes, quartered
1 cup cubed salami
1 cup cubed Provolone
3/4 cup chopped cucumber
1/2 cup mini pepperoni
1/2 cup sliced green onions
To make the dressing, combine all ingredients into a jar and shake until completely combined. (You could also use your blender, streaming the olive oil in last.)
In a large bowl, combine all the salad ingredients. Add the dressing and toss to coat.
(Original recipe here)
Dressing:
1/2 cup red wine vinegar
2 tbsp honey
1 tbsp Dijon mustard
1 tsp Italian seasoning
2 cloves garlic, minced
1/2 cup olive oil
salt and pepper
Salad:
3 cups chopped romaine hearts
15-oz can chickpeas, drained
12-oz jar marinated artichoke hearts, drained and chopped
1 cup grape tomatoes, quartered
1 cup cubed salami
1 cup cubed Provolone
3/4 cup chopped cucumber
1/2 cup mini pepperoni
1/2 cup sliced green onions
To make the dressing, combine all ingredients into a jar and shake until completely combined. (You could also use your blender, streaming the olive oil in last.)
In a large bowl, combine all the salad ingredients. Add the dressing and toss to coat.
(Original recipe here)
Thursday, January 8, 2015
New York Style Crumb Coffee Cake
I wanted to make something warm and delicious for breakfast. This coffee cake hit the spot! The cake batter doesn't look like much, but it's enough - trust me. There's just PLENTY of topping that goes over it. ;)
Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
3/4 tsp cinnamon
1/8 tsp salt
8 tbsp (1 stick) butter, melted
1-3/4 cup pastry flour
Cake Batter:
1-1/4 cup pastry flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Preheat oven to 325. Spray a 9x13 pan with cooking spray (or slightly smaller if you want more dense cake).
In a medium bowl, whisk together the sugars, cinnamon, and salt. Pour the butter over the top and mix with a wooden spoon until incorporated. Add the pastry flour and mix until it incorporates (it will be chunky, but no flour will be noticeable).
In a bowl with a stand mixer using the paddle, mix flour, sugar, baking soda, and salt on low speed to combine. Add butter one piece at a time, beating on low until there are no visible butter chunks. Add the egg, egg yolk, vanilla, and buttermilk, and mix until all has been incoporated.
Spread dough into pan. Sprinkle crumb topping over it, squeezing the dough into a crumbly mixture if not already. Do not press the topping into the batter - just let it sit on top.
Bake for 20-24 minutes, or until crumbs are golden and a toothpick comes out clean.
Crumb Topping:
1/3 cup granulated sugar
1/3 cup brown sugar
3/4 tsp cinnamon
1/8 tsp salt
8 tbsp (1 stick) butter, melted
1-3/4 cup pastry flour
Cake Batter:
1-1/4 cup pastry flour
1/2 cup granulated sugar
1/4 tsp baking soda
1/4 tsp salt
6 tbsp butter, cut into 6 pieces, softened but still cool
1 large egg
1 egg yolk
1 tsp vanilla extract
1/3 cup buttermilk
Preheat oven to 325. Spray a 9x13 pan with cooking spray (or slightly smaller if you want more dense cake).
In a medium bowl, whisk together the sugars, cinnamon, and salt. Pour the butter over the top and mix with a wooden spoon until incorporated. Add the pastry flour and mix until it incorporates (it will be chunky, but no flour will be noticeable).
In a bowl with a stand mixer using the paddle, mix flour, sugar, baking soda, and salt on low speed to combine. Add butter one piece at a time, beating on low until there are no visible butter chunks. Add the egg, egg yolk, vanilla, and buttermilk, and mix until all has been incoporated.
Spread dough into pan. Sprinkle crumb topping over it, squeezing the dough into a crumbly mixture if not already. Do not press the topping into the batter - just let it sit on top.
Bake for 20-24 minutes, or until crumbs are golden and a toothpick comes out clean.
Wednesday, January 7, 2015
Grilled Ginger-Sesame Chicken Chopped Salad
This dish was given to me during a freezer meal swap last summer and it is absolutely delicious! I couldn't stop picking at the chicken while cutting it! The marinade gives so much flavor to the chicken and grilling it adds even more flavor. Thanks for introducing me to this fabulous meal, Elizabeth! (Recipe from here.)
Dressing and Marinade:
1/4 cup low-sodium soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp sriracha
1/2 tsp salt, more to taste if desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts
Salad:
2 (9-oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1.5-2 cups matchstick carrots, or 2 med carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an addt'l 1 tsp white, toasted)
For the marinade:
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 3 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes; cut crosswise into strips about 1/4" thick.
To assemble salad:
In a large bowl, toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
Dressing and Marinade:
1/4 cup low-sodium soy sauce
2 tbsp finely minced ginger
3 tbsp canola oil
2 tbsp hoisin sauce
1 tbsp toasted sesame oil
1 tsp sriracha
1/2 tsp salt, more to taste if desired
1/4 cup red wine vinegar
1/4 cup chopped green onions, green and white parts
Salad:
2 (9-oz) boneless skinless chicken breasts
1 lb napa cabbage, halved lengthwise and thinly sliced crosswise
1.5-2 cups matchstick carrots, or 2 med carrots cut into matchsticks
2/3 cup slivered or sliced almonds, toasted
1/2 cup cilantro leaves, chopped
3 chopped green onions, green and white parts
1 tsp white sesame seeds, toasted
1 tsp black sesame seeds (or an addt'l 1 tsp white, toasted)
For the marinade:
In a mixing bowl, whisk together soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Add chicken breasts to a large resealable bag and add 3 tbsp of marinade mixture, reserving remaining. Seal bag and rub marinade over chicken, then transfer chicken to refrigerator and let rest at least 3 minutes, or up to 1 day.
For the dressing:
Add red wine vinegar and 1/4 cup chopped green onions to marinade mixture and whisk to blend. Set aside (chill in refrigerator if marinating chicken longer than 1 hour).
For the salad:
Heat a grill or grill pan over stove top over medium-high heat. Brush grill lightly with canola or vegetable oil, then place marinated chicken on grill and cook, about 4 minutes per side, or until chicken has cooked through. Transfer to a cutting board and let rest 10 minutes; cut crosswise into strips about 1/4" thick.
To assemble salad:
In a large bowl, toss together cabbage, chicken, carrots, almonds, 3 chopped green onions, and cilantro with enough dressing to coat salad. Sprinkle top with sesame seeds and serve.
Tuesday, January 6, 2015
Butter Chicken
We love Indian food, but take-out for a family of six gets expensive! Even if my husband and I feed the kids something else and just get it for us as a late dinner -- as we sometimes do as a "treat" -- it's still quite a bit for two people. One of my favorite dishes is butter chicken and I'm so happy to have found (and modified a bit) a good recipe for it! My toddler had three helpings the first time I made it! Serve it over basmati rice and with some naan -- there's plenty of juice to soak up!
4 boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp fresh minced ginger
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (can half this to cut spice)
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cardamom
1/8 tsp ground cloves
1 whole lime, juiced (or 3 tbsp lime juice)
1/2 cup butter (1 stick)
1 onion, diced
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 pint whipping cream
1 bunch cilantro (optional)
Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, cumin, paprika, cardamom, cloves, and lime juice. Marinate overnight.
Saute the onion in the butter until soft. Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. Add the tomato sauce and diced tomatoes; cook for 30 minutes over med-low heat with the lid on, stirring occasionally. Add the whipping cream and cilantro just before serving.
4 boneless, skinless chicken breasts, cut into bite-sized pieces
5 cloves garlic, minced
1 tsp fresh minced ginger
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper (can half this to cut spice)
1/4 tsp ground coriander
1/4 tsp cumin
1/4 tsp paprika
1/4 tsp cardamom
1/8 tsp ground cloves
1 whole lime, juiced (or 3 tbsp lime juice)
1/2 cup butter (1 stick)
1 onion, diced
14.5 oz can tomato sauce
14.5 oz can diced tomatoes
1 pint whipping cream
1 bunch cilantro (optional)
Combine the chicken, garlic, ginger, salt, black pepper, cayenne pepper, coriander, cumin, paprika, cardamom, cloves, and lime juice. Marinate overnight.
Saute the onion in the butter until soft. Add the marinated chicken and cook about 10 minutes over medium heat, stirring occasionally. Add the tomato sauce and diced tomatoes; cook for 30 minutes over med-low heat with the lid on, stirring occasionally. Add the whipping cream and cilantro just before serving.
Friday, January 2, 2015
Pizza Dip
I love making a bunch of appetizers for New Years and am always looking for new things to make. I wanted something like pizza without it being pizza - so I made this pizza dip! It was delicious and it's customizable to your family's tastes. I served it with toasted baguette slices.
4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1 cup mozzarella, divided
1/2 cup parmesan cheese, divided
1 cup pizza sauce
favorite pizza toppings -- pepperoni, onions, green pepper, olives, etc.
Mix the cream cheese, sour cream, mayo, 1/2 cup mozzarella, and 1/4 cup parmesan and spread across the bottom of a pie plate. Spread the pizza sauce on top. Top with 1/2 cup mozzarella, 1/4 cup parmesan, and pizza topppings. Bake at 350 until cheese is melted and bubbly, about 20 minutes.
4 oz cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1 cup mozzarella, divided
1/2 cup parmesan cheese, divided
1 cup pizza sauce
favorite pizza toppings -- pepperoni, onions, green pepper, olives, etc.
Mix the cream cheese, sour cream, mayo, 1/2 cup mozzarella, and 1/4 cup parmesan and spread across the bottom of a pie plate. Spread the pizza sauce on top. Top with 1/2 cup mozzarella, 1/4 cup parmesan, and pizza topppings. Bake at 350 until cheese is melted and bubbly, about 20 minutes.
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