Grilled Tequila Lime Chicken

As  you have probably figured out by now, we grill often in the warmer months. It is so easy to marinate chicken, beef or seafood during the afternoon and grill it after  a  long day. This a simple marinade that  uses ingredients that I usually have on hand. I used large chicken tenders for this recipe (12 count) and it worked perfect. I have used chicken thighs and shrimp before and it has been wonderful with both.  Why not make a few extra pieces of chicken to toss on a salad or add to brown rice and black beans for a tasty lunch the next day.


Grilled Tequila Lime Chicken

Ingredients
4 boneless skinless chicken breasts (or tenders)
3 tablespoons olive oil
2 tablespoons green onions, minced
1 garlic cloves, minced
4 tablespoons fresh lime juice
1/2 cup tequila
1 tablespoon chili powder
1 tablespoon fresh cilantro, chopped
2 teaspoons cumin
salt and pepper, to taste

Directions
Combine all ingredients except chicken in a large zipper bag. Shake to combine. Add chicken, turn to coat well. Refrigerate and marinate for about 3 hours.
Heat grill to medium high. Remove chicken and discard remaining marinade. Grill chicken 4-5 minutes on each side, or until juices run clear.

Thai Coconut Lime Chicken

Oh my goodness, this is a great, quick chicken recipe for warmer nights when you can start up the grill and have  a great tasting dinner in about 30 minutes. The flavors of the coconut, lime, ginger and cilantro are such a great combination. If you are like me and like extra sauce for the chicken and to spoon over the rice, make a second batch of the marinade. I warm it in a saucepan and pour it over chicken and a side of rice. So, so good. 

I usually let the chicken marinate for a few hours, but I think that even half an hour/45 minutes would work. 

THAI COCONUT LIME CHICKEN 

INGREDIENTS 

4 to 6 boneless , skinless chicken breasts

marinade:

 3T canola oil

1 tsp cumin 

3T sugar

1 tsp kosher salt

2 tsp ground ginger

Zest of 1 lime

Juice of 1 lime

2 T soy sauce

1 c canned coconut milk

garnish:

Fresh cilantro

Lime wedges

DIRECTIONS 

1. If your chicken breasts are thick, cut them in half for quicker cooking time. 

2. In a large mixing bowl, mix together all marinade ingredients.

3. Place the chicken in a glass dish or a large ziploc bag and let it marinate in the fridge for a few hours.

4. Remove the chicken from the marinade, discarding the marinade.

5. Grill the chicken until cooked through, and no longer pink.

6. Serve with chopped cilantro and lime wedges.

Grilled BBQ Bacon Chicken Kabobs

We do a lot of grilling in the  spring and summer  months. For obvious reasons. Quick, easy meals that do not heat up the house. This particular chicken recipe was a huge hit with my husband and my boys. There was not a single piece left and they all said I can make this again and soon. My husband wants to try to rub on pork next time he uses his smoker. All you do is make the rub in a food processor and coat the chicken , thread them on skewers and grill. The fat from the bacon in the rub keeps it moist. Seriously good ! I was going to baste the chicken with bbq sauce at the end of the cooking time, but one of my kids would not eat it with the sauce , so I decided to serve the sauce on the side, for dipping.  I used G. Hughes Sugar Free BBQ sauce. For the bacon,  I used the prepackaged Hormel Black Label microwave bacon .  It is already cooked and it makes the rub perfect!  These would be good as appetizers too. Yum!

Grilled BBQ Bacon Chicken Kabobs

Ingredients

1 lb boneless, skinless chicken, cubed for kabobs

2 T Lakanto brown sugar (golden)

2 T smoked paprika

2 tsp kosher salt

1 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

6 pieces ready cooked bacon (Hormel Black Label)

1 cup sugar free bbq sauce, for serving (G.Hughes SF)

Directions

1. Preheat grill.

2. In a food processor , add the brown sugar, paprika, salt,pepper ,garlic powder, onion powder and  ready cooked bacon . Pulse all ingredients until you have a rub. about 15 seconds.

3. Place the rub in a bowl and dredge each piece of chicken in the rub, then thread on skewers.

4. Grill until the chicken is cooked, about 4 -5 minutes on each side.

5. Serve with bbq sauce for dipping.

Slow Cooker Chicken & Dumplings

This is a go-to recipe for me when I have a full calendar day and need to make a slow cooker meal to get dinner on the table without a mommy breakdown . ( You moms know what I am talking about) . I am a slow cooker user, but it has to be a really good recipe for me to go back and make it again. The texture of slow cooked food is unappealing to me, so I try to stick to recipes that are soups, stews, chilies or pulled meats for sandwiches. This chicken and dumpling recipe is a tried and true that my husband and sons love. I serve a side salad and make a big pitcher of sweet tea is a great weeknight meal. Especially for the cooler months. There is something about comfort food that is perfect for a cold  night.

Slow Cooker Chicken & Dumplings
4 chicken breasts, boneless and skinless
2 T butter
2 (10.75oz) cans cream of chicken soup
1 onion, small diced
2 (10 oz ) packages refrigerated biscuit dough ( I use Grands)

1. Place the chicken, butter, soup and onion in the slow cooker. Fill with enough water to cover .
2.Cover and cook on high 5-6 hours. The last 30 minutes of cook time, tear each biscuit into pieces and  drop in the slow cooker.
3.Stir and cover the slow cooker and cook for 30 minutes, or until the bread has cooked through.

Chicken Crescent Bundles

This recipe is a wonderful addition to your

 tried and true file.  Chicken crescent

bundles are so creamy and full of flavor. It

is a retro recipe that never gets old. Crazy

 good for a weeknight meal.

CHICKEN CRESCENT BUNDLES

INGREDIENTS

8 oz cream cheese, softened

4 T butter, melted

2 c cooked chicken, chopped

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

4 T milk

3 T onion, diced small

1 T parsley,  minced

2 cans refrigerated crescent rolls

1 T melted butter


8 butter crackers

Directions

1. Preheat oven to 350 degrees.

2.  In a large bowl, mix all ingredients

 except the crescent rolls , 1 T melted butter

 and 8 crackers. Mix well.

3.seperate the crescent rolls into 8

rectangles. Seal the perforations.

4. Add about 1/2 cup of the chicken mixture

 into the center of each rectangle. Gather up

 the sides of the crescent roll dough and seal
to make a bundle.

5. Place each bundle on a cookie sheet.

 Brush the 1 T melted butter over the tops of

 the bundles. Crumble one butter cracker

over each bundle.

6. Cook in a 350  degree oven for 20-25

minutes , or until the bundles are lightly

browned and the chicken is heated through.

Maple Butter Skillet Chicken

I have a confession. I am a recipe hoarder. Seriously. I am constantly printing, cutting out or jotting down recipes.Every day I add to my pile.It is so bad, I have to go through my pile every few weeks and downsize those recipes that I thought I would make at the time,but have since decided against. Now people, I am a spice snob. I tend to use Penzey's Spices on a regular basis and very ,very rarely do I buy any other. But looking through my myriad of recipes,I have always come back to this one, and it calls for Montreal Steak Seasoning. So I caved and bought a bottle. Made the recipe...and I am hooked! This recipe is ah-mazing. One of the best I have tasted in a long time.Plus, it is super easy to make,with very minimal ingredients and effort.I strongly suggest you make mashed sweet potatoes to accompany this chicken. Your taste buds with thank you. I now will have a bottle of McCormicks Montreal Steak Seasoning in my cabinet. Because I know I will be making this recipe often. And sharing it with anyone who tastes it . Now I am off to try to downsize the ever-growing pile of "to try" recipes. :)

Maple Butter Skillet Chicken
Ingredients
2 lb chicken breasts 
3-4 tsp Montreal Steak Seasoning

4T butter
1/2 cup real maple syrup (splurge and use the real stuff.It is worth it. )

Directions
1.Lightly coat chicken with steak seasoning on both sides. Heat butter in a medium high skillet  and cook chicken 12-15 minutes, or until cooked through. Remove from skillet and keep warm.
2. Stir the maple syrup into the hot skillet , scraping the seasoning from the bottom. Cook about 2 minutes, stirring.
3. Put chicken back into the skillet  and coat with the maple syrup glaze. Simmer for a few minutes to rewarm the chicken.
4. Serve over mashed sweet potatoes.

Juanita's Baked Chicken Leg Quarters with Red Pepper Vinegar Sauce

I spend my quiet time, usually at night when my husband and sons are sleeping, developing recipes. Most of the time they are of foods I remember growing up on in NC. This one I created based on my Grandma Juanita's  bbq chicken. I have never tasted anything like it except when we would gather at her house in the summer. She made it a bit different than I do, using a huge pot and lots of chicken . I think there may have been broiling involved. I adapted the recipe from what I remember it tasting like. Trial and error. I ended up using chicken leg quarters . They are inexpensive and I have a house of hungry boys who can eat. No exaggeration when I say they are eating me out of house and home. This recipe I used 4 chicken leg quarters. the sauce can be doubled or tripled depending on how much you need. The sauce has a vinegar tang with a bit of heat from the crushed red pepper. I added extra pepper for my husband and I . We like hot. I also kept the skin on the chicken and roasted it. I prefer it that way. It cooks up crispy and when the sauce is poured over it, the flavor is incredible. I serve the chicken with roasted potatoes and asparagus.

Juanita's Baked Chicken Leg Quarters with Red Pepper Vinegar Sauce

Ingredients

4 chicken leg quarters

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/4 c melted butter

1/4 c white distilled vinegar

1/4 tsp red pepper flakes ( or more if you like it hot)

Directions

1.Preheat oven to 425 degrees.  Lightly grease a 9x13 glass dish.

2. Place the chicken quarters in the dish. Sprinkle evenly with the salt, pepper and garlic powder.

3. In a medium bowl, mix together the melted butter, vinegar and red pepper. Using a brush, brush the chicken with the sauce. an even layer will do. Reserve the rest of the sauce.

4. Place the chicken in the oven and bake for 40-45 minutes or until the chicken is cooked through, basting once after 20 minutes. 
5. When the chicken is done, pour the rest of the sauce over the chicken and let it rest for a few minutes. Serve .

Glazed Balsamic Chicken

Definitely in my top ten favorite chicken dishes. This one is super simple to make . And it uses bone in chicken  breasts that are cheaper than boneless. This is a go to recipe that always that always comes out perfect. And with so little ingredients, it is great for hectic nights.The balsamic gives it a sweetness that is kid friendly.A+ weeknight dinner!

Glazed Balsamic Chicken

Ingredients

4 chicken breasts, bone-in 

1/4 cup balsamic vinegar

1 T  olive oil

1 1/2 tsp dried oregano

1 tsp salt (I use kosher)

1/4 tsp fresh ground black pepper

Directions

1.Preheat oven  to 400 degrees

2. Place the chicken  into a 9x13 casserole dish (bone side down)

3.  Carefully pour the balsamic vinegar over all the chicken .

4. Sprinkle the breasts  evenly with the olive oil,oregano , salt and pepper

5.Bake at 400 degrees for about 45 minutes,or until the juices run clear and the chicken is cooked through

6.Let rest for a few minutes and serve warm. 

* we like to spoon the pan juices over   the chicken, and even add it to potatoes or rice for a great sauce

Chicken Marsala

This chicken dish is a great, classic marsala recipe that my family loves. It is one of the only recipes with mushrooms as an ingredient that my kids will eat. It is very easy to make for a weeknight dinner. Pair it with mashed potatoes and roasted green beans and you have a complete meal!

Chicken Marsala

Ingredients

1 tablespoon oil

4 small chicken breasts, pounded thin and seasoned with salt and pepper

1 tablespoon butter

8 ounces mushrooms, sliced

1 medium shallot, finely diced

1 clove garlic, chopped

1/2 cup marsala wine

1 cup chicken broth

2 tablespoons lemon juice

salt and pepper to taste

1 tablespoon butter

1 tablespoon parsley, chopped

Directions

1. Heat the oil in a large pan over medium-high heat, add the chicken and cook until browned,  2-3 minutes per side . Set aside.
2. Add the butter and mushrooms . Saute until browned on both sides, about 7-8 minutes.
3. Add the shallot and saute for 1 minute 
4. Add the garlic and saute for 30 seconds.
5. Add the marsala, deglaze the pan, add the chicken broth and lemon juice, bring to a boil and let simmer until reduced by half, about 5-7 minutes.
6. Season with salt and pepper, mix in the butter and return the chicken to the pan and cook for 2-3 minutes.
7. Sprinkle with parsley

Chicken with Broccoli & Mushrooms

I try to make my weekly dinner menu a bit diverse so that we don't get bored with the same dozen or so meals over and over. My kids , thankfully, are open to new foods , so I try to mix it up for us a few times a month. One of our favorites is Chinese food. We do not have a very good choice of Chinese take out in the town where we live, so I make as many dishes as I can at home to satisfy our cravings. This Chicken with Broccoli and Mushrooms is a great meal that tastes great and is kid friendly. No strong flavors  to weird them out. I always make rice ahead of time and prep the ingredients and the sauce before I start cooking, and it is really easy to put together and get on the table. As always, I double the recipe to feed my house of boys.

                                                 Chicken with Broccoli & Mushrooms
                                 
                                                                    Ingredients

1 lb boneless, skinless chicken breast, trimmed and cut into chunks
2 T canola oil, divided
2 c broccoli, cut up
1 c mushrooms, sliced
2 tsp minced fresh ginger
1 tsp garlic, minced
1/4 c hoisin sauce
1/4 c chicken broth
1 tsp sugar
1 tsp toasted sesame oil
1 tsp soy sauce
1 tsp cornstarch
1/4 c water
salt and pepper to taste

                                                                Directions

1.In a large saute pan, add 1 T canola ( or vegetable) oil and heat to medium high.
2.Add broccoli and mushrooms and cook in the oil for about 4 to 5 minutes, until they begin to soften. Transfer to a bowl.
3.Add the second T of oil to the pan. Season the chicken with salt and pepper and cook until no longer pink. Add the vegetables back to the pan and cook for an additional two minutes.
4.In a bowl, whisk together ginger, garlic, hoisin sauce, chicken broth, sugar , sesame oil and soy sauce. In a separate bowl, mix together the water and cornstarch until smooth.
5. Add the hoisin sauce mixture to the pan and cook on medium high for about 2 minutes, stirring. Add the cornstarch slurry and bring to a boil. Cook  and stir frequently until the sauce thickens, about  1 minute.
6. Serve hot over rice.

Bourbon Street Chicken with Coconut Basmati Rice

This recipe for bourbon chicken is hands down the one recipe I know that my family will inhale when it is put in front of them! It is so good and really easy to put together. Reading the recipe it seems like it would be a drawn out process but if you prep beforehand and have all of the ingredients together before you start, it really is easy to get on the table on a weeknight. I make a large pot of coconut basmati rice and usually serve a green salad with ginger dressing. Try it, I promise you will not be disappointed! * I would recommend doubling the sauce if you like to put more over your rice! I always double it  because 2 of my 3 sons like more sauce for their rice.

Bourbon Street Chicken

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tsp cornstarch ( more for a thicker sauce)

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well mixed and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice

Baked Pesto Chicken

I don't know about you, but  I have zero motivation to think about making dinner lately. Tonight I thought very seriously about chick fil a. But I had chicken thawed and I needed something to make that was quick and easy. So I went for an old favorite. Baked Pesto Chicken.
Surprisingly, this pesto chicken is one of my kids' favorite meals! I think it has to do with the melted cheese and chicken. The pesto makes the dish, and the kids do not complain. And with three ingredients, it is affordable and quick to get to the table.
Now if I can just get used to longer days, with the kids lingering outside until the last hint of daylight...

* For weeknight meals, I used traditional basil /pine nut pesto and provolone cheese.  But if you want something a bit more fancy, try pecan kale pesto and gorgonzola cheese or sun dried tomato pesto and fresh mozzarella cheese. 

Pesto Chicken

4 boneless , skinless chicken breasts

4T pesto

4 slices provolone cheese

Preheat oven to 375 degrees. Place chicken breasts in a oven proof casserole dish. Spread  1T of the pesto evenly over each piece of  chicken.  Place the cheese slices on top of the pesto.Cover and bake for 45-50 minutes or until the chicken is cooked and the cheese is melted.if you want the cheese browned a bit, uncover the chicken for the last 5 minutes or so until is is a light golden brown.

Smokey Mountain Chicken

This is one of those oh so easy chicken recipes that my family loves. Gooey cheese, barbecue sauce and spices...who wouldn't love it! The chicken comes out moist and flavorful every time. You can use any barbecue sauce , we prefer Sweet Baby Ray's. And I have used thick sliced colby jack and sharp cheddar and they both are awesome. I actually prefer the sharp cheddar, but the kids prefer the colby jack. Easy weeknight meal that is good enough to serve guests.  *note- the recipe calls for chopped tomato as well as green onion for garnish. I forgot to buy a fresh tomato for this meal, so I skipped it. But on any other day, it would be on top!

Smokey Mountain Chicken

Ingredients:

4 skinless, boneless chicken breasts ground black pepper to taste 1 teaspoon garlic powder 1 teaspoon Italian-style seasoning 1 (18 ounce) bottle barbecue sauce

12 slices bacon 4 slices Colby Jack cheese 1/8 cup chopped green onion for topping 1/4 cup chopped tomatoes, for garnish

Directions:

1.	Preheat oven to 350 degrees F.
2.	Place chicken breasts in a lightly greased 9x13 inch baking dish. Season with pepper, garlic powder and Italian seasoning to taste. Bake seasoned chicken in the preheated oven for 20 to 30 minutes or until cooked through and juices run clear.
3.	When chicken is done, remove from oven and pour on barbecue sauce. Layer each breast with 3 slices of bacon  , then a slice of cheese. Return to oven and continue to bake for 5 minutes or until cheese has melted. Remove from oven and top with chopped green onions and tomatoes.

Homestyle Chicken Pot Pie

I get all giddy when the weather starts to turn cooler. My  favorite  seasons are fall and winter, so I am totally in my element from September to April! I am a huge sucker for comfort food.  Roasts, casseroles and other heartier food is definitely what I  prefer. One of my   favorite, and a favorite of my family, is chicken pot pie. The flaky crust and  filling loaded with veggies  is  always a welcome addition to our table. Laden with calories, but good for the soul! This recipe is very forgiving.You can add any veggies you have on hand. I usually add carrots, peas,green beans,potatoes,broccoli,onion. Anything goes. The filling is creamy,thick and perfect to nestle the veggies in . Can easily be doubled. I made 12 of these one year to feed our church congregation! So yummy!


CHICKEN POT PIE

Ingredients:
1 Tablespoon butter
2 garlic cloves, minced
1/4 cup diced onion
2/3 cup sliced or diced carrots
1 teaspoon salt (or more, depending on taste)
1/4 teaspoon pepper
1 1/2 cups chicken broth
2/3 cup frozen peas
2/3 cup frozen corn
2/3 cup diced potato
2/3 cups milk
1/2 cup flour
2 cups cubed cooked chicken
1 refrigerated pie crust (from a pack of 2)


1. In saucepan on stove top, combine butter, garlic, onion, carrots,potatoes, salt, pepper, and chicken broth. Bring to a boil and simmer until carrots and potatoes are tender
2. When carrots and potatoes are tender, add peas and corn and simmer for about 5 more minutes. Whisk together the flour and milk. Add to boiling mixture and return to a boil, stirring constantly; boil for 1-2 minutes or until thickened. Add chicken and stir.
4. Pour filling into a pie dish.
5. Roll out the pie crust and place over the chicken mixture,sealing the edges.Cut slits in the middle for ventilation.
6. Bake at 425 degrees for 30-35 minutes or until crust is golden brown and filling is hot and bubbly.

Coconut Chicken Curry

If you are a curry lover, then this coconut chicken curry is for you! It is very easy to put together for a weeknight dinner. And as an added bonus it makes your house smell amazing! Serve it over jasmine rice and sprinkle a bit of fresh cilantro on and you have a tasty dinner. Oh and don't forget naan bread! I can find it at our local grocery store. They have regular and garlic. I always pick up the garlic. It goes perfectly with the coconut and curry flavors in this dish!


Coconut Chicken Curry


3 cups cooked jasmine rice

3-4 chicken breasts , cut into bite size pieces

2 tsp curry powder

1 tsp salt, divided

1/4 tsp pepper

1/4 tsp chili powder

2 T olive oil

1/2 cup red onion, diced small

4 cloves garlic, minced

2 T fresh basil , minced

1 (14oz) can coconut milk

2 T white sugar

1 T cornstarch

1 tsp fresh ginger, grated

2 T lime juice

1 T minced cilantro


Directions

1. prepare jasmine rice per package directions. set aside and keep warm.

2. In a small bowl, stir together the curry, 1/2 tsp salt, pepper and chili powder.

3. In a medium bowl, toss the chicken pieces with the curry mixture. Coat evenly. Cover and let the chicken marinate for about 30 minutes.

4. In a large skillet, heat the olive oil over medium heat. Saute the onion, garlic and basil in the oil until the onion is translucent.

5. Add the curry coated chicken pieces and the remaining 1/2 tsp salt and cook for 5-6 minutes until the chicken is cooked through.

6. In a seperate bowl, mix together the coconut milk, sugar and cornstarch until well combined.Pour the coconut milk into the skillet, whisking vigourously.

7. Continue to whisk on medium heat until the sauce is slightly thickened and beginning to bubble. Stir in the ginger and lime juice.

8. Cook and whisk for another minute.

9. Serve chicken over rice, with a sprinkle of cilantro to garnish.

10. Serve with naan to mop up the juices.

Baked Balsamic Glazed Chicken Caprese

This recipe is super easy  to put together on busy weeknights.  I usually have all of the ingredients on hand. The balsamic glaze is very simple to make, but you can buy balsamic glaze if you prefer. I use light brown sugar for the balsamic glaze, but you can use 1 T of honey as well. Just let it reduce to a thickened glaze to  drizzle over the chicken.

Baked Balsamic Glazed Chicken Caprese

Ingredients
4 boneless, skinless chicken breasts
2 T olive oil or melted butter
1 tsp dried basil
1 tsp dried oregano
1/4 tsp crushed black pepper
1/4 tsp kosher salt
4-6 oz mozzarella cheese, shredded
1/2 pint grape or cherry tomatoes, halved
12 fresh basil leaves, julienned
balsamic glaze (recipe follows)

Directions
1. Preheat oven to 400 degrees
2. I a small bowl, mix together the olive oil ( or melted butter), basil, oregano , pepper,  and salt .
3. Place the chicken in a shallow baking dish and brush the olive oil mixture over the chicken .
4. Bake the chicken for 35-40 minutes, or until the chicken is cooked through. Top each chicken breast evenly with shredded cheese, halved tomatoes and julienned basil. Drizzle with the balsamic glaze.
5. Serve hot.

Balsamic Glaze
1/2 c balsamic vinegar
2 T packed light brown sugar or 2 T honey

In a small saucepan , bring the balsamic vinegar and the brown sugar (or honey)  to a low boil until it has been reduced by half . About 8-10 minutes . Cool completely.

Roasted Peruvian Chicken with Spicy Green Sauce

A few years ago, a Peruvian restaurant opened in our town , and ever since then, I have been hooked on their roasted chicken. It is super flavorful and everyone in my family loves it. But what sets it apart , imho, is the green sauce that is served with it. Spicy, creamy,tangy.  So much awesomeness! I always ask for extra sauce and use I on everything from chicken to top shrimp tacos, spread over eggs, potatoes or rice. I may or may not have just eaten with a spoon :) I cannot say enough about the sauce.  So I set about recreating the chicken and the sauce a home.  I have to say, the chicken was easy. I just made a spicy marinade to put under the skin and all over the outside. Let it sit for a few hours in the fridge, then roast off. I didn't use a whole chicken like the restaurant does, I just used skin on breasts, thighs and legs and slow roasted them on a bed of onions on a rimmed cookie sheet.

The sauce was a bit more tricky. I used sour cream as the base at first and I could not get the taste right. Way to tangy. So I threw it out and started again, this time using old reliable, Duke's Mayonnaise. And that was exactly what I was looking for. Now, I have to say, the flavor may be altered a bit if you use Hellmans or Miracle Whip. I only use Dukes brand mayo , and it tends to be a bit sweeter than other mayos. Just experiment and adjust the salt, pepper and cilantro to get the taste you like.

Roasted Peruvian Chicken with Green Sauce

Ingredients 

3 garlic cloves, minced

1 T ground cumin
1 T paprika
2 tsp kosher salt
1/2 tsp fresh pepper
1/2 tsp dried oregano

1 T olive oil

1 T distilled white vinegar

1 lemon, zest and juice

1 whole chicken or 1 cut up chicken ( 2 breasts, 2 thighs, 2 legs)

1 sweet onion, sliced

Directions

1. In a medium bowl, combine the garlic, cumin, paprika, salt, pepper, oregano, olive oil, vinegar, lemon juice and lemon zest and combine until mixed well.

2.In a 9"x13"  baking dish, place the sliced onions in an even layer. Place the chicken or chicken pieces on top of the onions.

3. Carefully lift the skin off of the chicken and massage the garlic spice mixture under the skin and then all over the top of the skin. Refrigerate the chicken for 30 minutes to meld the flavors.

4. Heat the oven to 425 degrees . Roast the chicken on 425 degrees for about 15 minutes, then reduce the het to 375 degrees and continue to roast for an additional hour, basting with the juices every 15 minutes or so.

5.When the chicken is cooked through, take out of the oven and let the chicken rest for  few minutes.

6. Serve with green sauce ( recipe follows)

Green Sauce

2 jalapenos, seeded and chopped

1 cup fresh cilantro leaves, packed

2 cloves garlic, peeled

1/2 c mayonnaise
1 lime, juiced
1 tsp distilled white vinegar
2 T olive oil
salt and pepper , to taste

In a food processor or blender, combine the jalapenos, cilantro, garlic, mayonnaise, lime juice, and vinegar. Blend until smooth. Drizzle in the olive oil and season with salt and pepper to taste.

Pineapple Teriyaki Chicken

So let me first start by saying that there is no chinese food that my kids will not eat. From General Tso's Chicken to Beef and Broccoli to this Pineapple Teriyaki Chicken, they all clean their plates. There are weeks when I experiment with new recipes every night of the week. And some of those recipes are duds. We have been known to resort to pitching whole meals and making soup and sandwiches. Such is the life of a foodie . So when the kids have had enough of weird recipes , I make it up to them with homemade chinese. With lots of rice. And chop sticks. And fortune cookies ;) This chicken dish is a tried and true dish that is easy to make and brings smiles and clean plates. Double the sauce ingredients if you like sauce on your rice (like me).



Pineapple Teriyaki Chicken
Ingredients

1 1/2 lbs skinless, boneless chicken breasts, cut into bite sized pieces
1 T olive oil
kosher salt, to taste
fresh black pepper, to taste
1 tsp garlic powder
1 small pineapple, cored and diced
1 green pepper, cut into bite sized pieces
1 cup teriyaki sauce
1 tsp cornstarch
cooked white rice
Directions

1.Cook the rice according to package directions and set aside.
2.In a skillet over medium heat,add the oil .
3. Season the chicken with salt, pepper and garlic powder. Add the chicken to the oil and cook the
chicken until no longer pink and the juices run clear. Drain any liquid from the skillet.
4.Mix together the teriyaki sauce and the cornstarch. Pour the sauce over the chicken in the skillet.
5. Add the pineapple and the green pepper to the chicken mixture and toss to coat. Warm for a few
minutes.
6. Serve pineapple chicken over rice.

Buffalo Chicken Sloppy Joe's

My family loves any food made with buffalo sauce. These sloppy joes are no exception. They are weeknight easy and so full of buffalo wing flavor! There is only one of 5 people in the house who will  eat blue cheese, so I always serve ranch instead. This is a recipe that I make again and again on a regular rotation. I was hesitant that it would be a bit too hot for my boys' taste, but they all gobbled their sandwiches up in record time  and asked for seconds.The ground chicken makes  it a light tasting dish , which I appreciate. The buffalo sauce is so good, I could use it as a dip for chips or in other dishes.I will definitely try to incorporate the  sauce into other recipes as well. Maybe mixed with cream cheese and stuffed in chicken breasts. Yum!


           Buffalo Chicken Sloppy Joes

• 2 tablespoons extra-virgin olive oil
• 2 pounds ground chicken 
• 1 carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 yellow onion, finely chopped
• 3 cloves garlic, finely chopped 
• Salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 2 tablespoons brown sugar
• 1 tablespoon worcestershire sauce
• 1/4 -1/3 cup hot sauce ( Frank's Red Hot)
• 2 cans tomato paste
• 1/4 cup chicken stock
• 8  burger rolls, split and toasted
• blue cheese or ranch dressing
• dill pickles, chopped

Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic. Season with salt and freshly ground black pepper to taste and  cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato paste and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile filling onto buns and top with blue cheese or ranch dressing and chopped pickles.

Cracker Chicken

I have essentially been  a stay at home mom for 20 years. 2 decades you guys ! Man I am feeling old just absorbing that! Anyway, I have made thousands of meals in that time for my husband and sons. Some that were totally forgettable, some just meh, and some that I make over and over. This chicken is one of the latter . My boys request this chicken the most out of anything I make. So old school, retro 70's cracker chicken. Super easy to put together with ingredients that you more than likely have on hand. I always make sure I have a sleeve or 2 of reduced fat Ritz brand crackers on hand just in case I decide to make this meal on the fly. Now, I know it seems like a lot of butter. But it is just used to adhere the crackers to the chicken. It really isn't that much at all. I say go for it. Use coconut oil or olive oil if you must, but it will not taste the same as using the butter. Trust me. I have tried it all 3 ways and the butter wins hands down. When I crush the crackers I use my hands and crush them over a shallow bowl. I have tried the plastic bag method but it is one extra step and takes longer for me than just using my hands. I usually just eyeball the salt, pepper and garlic powder. Maybe 1/4 tsp of  both salt and garlic powder and 4 or 5 grinds of fresh pepper. Season to your liking. I have just started using Penzey's Spices  roasted garlic and I am obsessed . I sprinkle this on everything. I just checked their website and they are out of stock, but I highly recommend bookmarking the page and ordering one , or two :) when it becomes available again.
You can also experiment with different spices and flavors with this chicken. It is a great base recipe.

Cracker Chicken

Ingredients
6 chicken breasts, boneless & skinless ( I use 3 fat ones and cut them in half horizontally)
1 sleeve Ritz crackers, crushed
1/2 stick (1/4 cup) butter, melted
1/4 tsp kosher salt
1/4 tsp garlic powder
4-5 grinds fresh black pepper

Directions
1. Preheat the oven to 400 degrees and lightly grease a baking dish.
2. Place the crushed crackers into a shallow bowl. Add the salt, garlic powder and pepper to the cracker crumbs and stir until well blended.
3. In a second shallow bowl, add the melted butter.
4. Dredge each piece of chicken into the butter, and let the excess drip off, then  dredge in the cracker crumbs, coating well. Both sides. Then place each chicken breast into the baking dish in a single layer.
5. If you have extra butter , just drizzle it over the tops of the chicken.
6. Bake , uncovered for 35-40 minutes, or until the chicken is cooked through and the crackers are golden brown. If the crackers are getting too brown, just cover the baking dish with aluminum foil and continue to bake.