Archive for the ‘Chicken’ Category

Mediterranean One Pan Dinner

February 1, 2016

YES is all you need to say. 


1 small red onion

1 pint of cherry or grape tomatoes

1.25-1.5 lbs chicken, cubed (or you could do bone-in thighs)

1 14oz can of marinated artichoke hearts, quartered

1 14 oz can of white beans, drained & rinsed

4 garlic cloves, sliced

1/4 c calamata olives, pitted & chopped

8 oz fresh mozzarella or feta

6-10 fresh chopped basil leaves

MUST HAVE either fancy deelicious bread or pasta. 


Preheat the oven to 400 degrees.

Slice the red onion into smaller individual slices and put on the pan with the tomatoes and EVOO and S+P.  Mix well and bake for 15-20 minutes or until the tomatoes split and the red onion is soft. 

While that’s going, marinate the chicken chunks in just enough of the juice from the artichoke can to coat the chicken – you’ll want the rest later. 

While that’s sitting, chop the rest of your stuff, get the beans ready, etc. 

Cook the chicken mostly in a frying pan, set aside. 

By now your roasting should be done. Add the chicken, artichokes, beans, olives, garlic cloves to the pan and return to the oven for 7-10 minutes, until the chicken is cooked through. 

Remove and add cheese and basil. Serve over pasta, with bread, whatever carb you choose. 


Butternut Coconut Curry Recipe

October 18, 2014
  • Prep: 35 min
    Cook time: 4 hours
    Makes 9 servings


    1 small onion, chopped

    1 T EVOO

    1.5 t brown sugar

    1.2 t curry powder (or 4 T curry paste)

    1 garlic clove, minced

    1/2 t ground cinnamon

    1/4 t ground ginger

    1/8 t salt

    1 medium butternut squash (about 2.5 lbs), peeled and cubed

    1 cup chicken/veggie broth

    1 can coconut milk

    1/2 cup uncooked basmati rice, jasmine rice or quinoa (or cook separately)

    3 cooked, cubed chicken breasts


  1. In a large skillet, saute carrots and onion in oil until onion is tender. Add the brown sugar, curry, garlic, cinnamon, ginger and salt. Cook and stir 2 minutes longer.
  2. In a 3- or 4-qt. slow cooker, combine the butternut squash, broth, coconut milk, rice and carrot mixture. Cover and cook on low for 4-5 hours or until rice is tender.

Adapted from:

PF Chang’s Copy Asian Lettuce Wraps

February 17, 2014

Pretty good. Needs dipping sauce. Definitely need to serve alongside fried rice to give it something else.

Serves: 6-8 lettuce wraps

1 tablespoon sesame oil
1 pound ground chicken
1 large onion, chopped
2 tablespoons garlic, minced or pressed
1 tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons fresh ginger, minced
1 tablespoon rice wine vinegar
3 teaspoons sriracha sauce
1 can (8 ounces) sliced water chestnuts, drained and finely chopped
1 small bunch green onions, sliced
2 teaspoon sesame oil
salt to taste
Iceberg, Bibb or butter lettuce leaves, rinsed and drained
Soy sauce, hoisin, spicy mustard sauce for dipped (optional)
Roasted peanuts, chopped (optional)
Fried mung bean noodles (optional)

In a medium skillet on medium heat, warm 1 tablespoon sesame oil. Add the ground chicken and cook until it is cooked through. With a spatula, break it up into small chunks as it cooks (it will resemble ground beef). Remove from heat.
Stir in the onion, garlic, soy sauce, hoisin sauce, ginger, rice wine vinegar, and sriracha sauce until completely coated.
Fold in water chestnuts, green onion, sesame oil, and peanuts, if desired. Salt to taste.
Serve on a bed of fried mung bean noodles, if desired, in a lettuce leaf and top with hoisin, soy sauce, or spicy mustard.

Quinoa Crusted Chicken

May 22, 2013

Good the first day, ok the second because the crispness of the coating is gone.

2 cups cooked quinoa
4 skinless, boneless chicken breasts (6 oz. each) pounded out thin
1/2 c dijon mustard
2 tablespoons chopped fresh thyme, plus more for serving
Olive oil cooking spray

Position a rack in the center of the oven; preheat to 300 degrees .

Spread the quinoa on a parchment-lined baking sheet; bake until lightly toasted, 30 to 40 minutes. Let cool, then transfer to a bowl, breaking up any clumps. Discard the parchment; reserve the baking sheet.

Increase the oven to 425 degrees . In a large bowl, combine the chicken, mustard and thyme; season with pepper. Place a rack on the reserved baking sheet. Dip the chicken in the quinoa, coating well on both sides, then place on the rack.
Spritz the chicken with cooking spray; bake until just cooked through, 15 to 20 minutes. Sprinkle with thyme.

I will never make pasta salad with Italian dressing again

May 22, 2013

After eating this. Holy crap it’s good.

Chicken, Avacado and Bacon Pasta Salad

1 lb whole wheat pasta, cooked and drained
2 avacadoes, diced
1 head broccoli, diced and steamed
4 roma tomatoes, seeded and diced
1 cucumber, seeded and diced (or zucchini quartered and slightly cooked in a pan)
1/2 red onion, diced
1 lb cooked and chopped bacon
2 cooked chicken breasts, shredded or cubed
3/4 C cheese (cubed muenster, goat, whatever floats your boat)
I also happened to have cubed, cooked yams on hand and it was a fabulous addition for some sweet in this salty and mustardy dish.

Dressing (I thought this would be too much but it’s not!)
1 Tb dijion mustard
3 cloves garlic, minced
1/4 tsp cayenne pepper
1 tsp onion powder
1 tsp cumin
2 tsp freshly ground black pepper
1 1/2 tsp salt
3/4 C red wine vinegar
3/4 C extra virgin olive oil

1. Whisk together dressing ingredients in a small bowl. Combine salad ingredients in large bowl and pour dressing over the top. Toss well to combine.
2. Serve at room temp for the best flavor.

Makes a huge bowl. Party or dinner size for at least 6 people.

Adapted From:

Ina’s lemon chicken

January 6, 2013

1/4 c EVOO
9 cloves garlic, minced
1/3 cup dry white wine
Zest of 2 lemons
Juice of two lemons (2 T)
1.5 t dried oregano
1 t fresh thyme leaves, chopped
S + P
4 boneless chicken breasts, skin on preferred
1 lemon

Preheat oven to 400.

Make the sauce and put into the bottom of a 9×13″ serving dish. Sauce: cook the garlic in the EVOO being careful not to burn it, about 3 minutes. While its cooking add the ret of the ingredients to the serving dish (wine, lemon zest and juice oregano and thyme). When the garlic is done pour that in as well and stir together.

Place the chicken on top and brush with EVOO and S + P. If not using skin on chicken breasts, bake half way through without foil, and the last half with foil on top. Bake at 400 for 30-40 minutes. Let rest for 10 and serve in the dish with the juices.


Slow cooker Jumbalaya

October 6, 2012

makes 12 servings and one full crockpot!

1 pound skinless, boneless chicken breast or thighs, cut into 1 inch cubes
1 pound kielbasa, sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion, chopped
1 large green bell pepper, chopped
2 cups chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 3/4 cup quinoa (or rice if you want)
1 pound frozen cooked shrimp without tails


In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.
Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High.

Stir in the shrimp and quinoa during the last 30 minutes of cook time and turn to high until quinoa is cooked.

Chicken, Butternut Squash, Quinoa Stoup

September 19, 2012

This is perfect in every way.

1 1/2 lb butternut squash, peeled, seeded & chopped into 1/2 inch pieces (about 3 cups)

3 1/2 cups chicken broth*

2 large chicken breasts (can be frozen)

1 Tablespoon olive oil

1/2 medium yellow onion, minced

1/2 teaspoon salt


4 cloves garlic, minced

1 1/2 teaspoon dried oregano

14oz can petite diced tomatoes

2/3 cup uncooked quinoa, rinsed

3/4 cup pitted & quartered kalamata olives

1/4 cup chopped flat-leaf parsley


1. Place the butternut squash and a splash of water in a large bowl with a lid in the microwave, and cook until barely tender, about 6-7 minutes. Remove half of the squash and set it aside. Cook the remaining squash an additional 3-4 minutes or until it is very tender. Drain, then mash this squash with the back of a fork and also set aside.

2. Add the chicken broth and chicken breasts to a large soup pot on the stove, and bring to a boil. Place a lid on top, lower the heat to medium-low, and simmer for 10 minutes or until chicken is cooked all the way through. Remove chicken to a plate to cool, and pour chicken broth into a separate bowl.

3. Return the pot to the stove over medium-low heat, and add in the olive oil. Add onion, salt, and pepper and saute until the onion is soft and brown, about 10 minutes. Add garlic and oregano. Cook, stirring constantly, for another minute.

4. Add tomatoes and all the butternut squash to the pot. Stir to combine. Pour in reserved chicken broth and quinoa, and stir to combine. Bring to a boil then place a lid on top, lower the heat to medium-low, and simmer for 15 minutes or until quinoa is tender and cooked.

5. Meanwhile, shred the chicken. When quinoa is cooked, stir in chicken, olives and parsley. Cook until chicken is hot, season with additional salt & pepper if necessary, then ladle into bowls.

*If making ahead of time, you’ll need extra chicken broth when re-heating as quinoa soaks up some of the broth as it cools.



Chicken Salad My Way

August 18, 2012

I went off book mostly because I don’t like other chicken salads. They’re always packed with mayo, seem slimy for some reason and I generally don’t like them at all. BUT, little baby Baker wanted one today so I looked online for a while and decided to make something up that I knew I would like. I love mayo so that had to stay and I needed to use up some cucumber and tomato I had gotten at the farmers market.

Turns out, I should just make stuff up a lot more.

Yield: about 4 cups

All of these can be subbed or deleted if you don’t have it.
1 large chicken breast, cooked and chopped
1 med sized cucumber, chopped
1/3 onion, chopped (cannot sub)
5 small or 1 large tomato, chopped
3-4 T blue cheese, crumbled
(and let’s be real, this should have bacon in it)

2-3 T mayo
2 T lemon juice
1 t Dijon mustard
Pinch salt and pepper
I would add some kind of dry herb next time OR you could do an avocado dressing if you have that on hand.

After you chop everything up and put it in a med sized bowl, make the dressing by whisking it together and mix those two. Let the salad sit for a few hours if you can, but it also tastes good right away. I like an open faced sandwich for this amount of dressing or just eat it plain!




Chicken Wild Rice Soup

March 10, 2012

1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts (I used pheasant), cooked and cubed
1/2 teaspoon salt
1 teaspoon curry powder
1 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
1/3 cup dry sherry
2 cups half-and-half

Note to self: if you double the recipe it still fits in the large spaghetti pan but not in the crock pot. Also, if left in the crock pot on low the roux will break.


Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.

Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)

Adapted from: