Recipe Swap: Oven-Baked Sriracha Chicken

When I saw this recipe on becoming pigzilla I knew it was the one for me. She says "As soon as I saw the title of this recipe, I knew I had to make it.  You know me, you know I love spicy, and I especially love Sriracha.  I didn’t even have to look at any of the other ingredients.  And just as I expected, it was delicious!". These are my thoughts exactly. I didn't have any hoisin sauce so I made my own but other than that I followed the recipe to a T. Both K and I ate it all. Four thumbs up!!

Oven Baked Sriracha Chicken

Ingredients:
3-4 green onions, thinly sliced, reserving 1 tbsp of green tops for garnish
3 tbsp hoisin sauce (I made my own- recipe here)
1/2 tbsp ginger, freshly grated
2-3 garlic cloves, minced
1 tbsp lime juice
2 tsp Sriracha sauce
pinch of Chinese five spice
pinch of salt
2 boneless, skinless chicken breasts
1/2 tbsp toasted sesame seeds

Directions:
1. Preheat oven to 400 degrees.  In a large bowl, combine green onions, hoisin, ginger, garlic, lime juice, Sriracha, and seasoning.

2. Dip chicken breasts into sauce and place in a shallow baking dish.  Pour any extra sauce over the top of the chicken breasts.  Cover with foil and bake for 35-40 minutes, until chicken is cooked through.  Uncover and turn oven to broil.  Move chicken to top oven rack and broil for 5 minutes.

3. Garnish with green onions and toasted sesame seeds before serving.

Recipe Swap: Chicken with Mustard Cream Sauce

It's recipe swap time again! The theme this week was bloggers choice and I was given the blog I was Born to Cook. If you follow me you know I am all about quick and easy and her Chicken with Mustard Cream Sauce was the perfect meal for me. I will be keeping this in my rotation.

Chicken with Mustard Cream Sauce

extra virgin olive oil
4 boneless, skinless chicken breasts
salt and pepper
1/4 cup dry white wine
1/2 heavy cream
2 tablespoons dijon mustard
1 teaspoon dried marjoram

Heat skillet and add oil.  Sprinkle salt and pepper on chicken and add to hot pan.  Cook through, turning once, about 10-12 minutes. Remove from pan and set aside, keeping it warm.

Pour wine into hot skillet and whisk, stirring for about one minute, or until it reduces in half.  Add cream, mustard, and marjoram and whisk until thickened, about 2 minutes.

Pour any accumulated juices into pan.  Stir together.  Plate chicken and add sauce on top.

Recipe Swap: Honey Lime Chicken Spinach Salad

It's recipe swap time and our theme was too hot to cook. I got Honey Lime Chicken Spinach Salad from Kickin it in the Kitchen. It was the easy, yummy dish I wanted on a lazy Sunday. We didn't want to fire up the grill so I made the chicken on the stove. Yummy either way! 

Honey Lime Chicken Spinach Salads

Ingredients:
3 Tablespoons soy sauce
2 Tablespoons honey
1 Tablespoon olive oil
Juice of 1 lime
2 garlic cloves, minced
2 teaspoons hot sauce or 1/4-1/2 teaspoon cayenne
1/4 teaspoon red pepper flakes
2 Tablespoons cilantro, chopped
1 pound boneless, skinless chicken breast (I usually slice the breasts in half to make cutlets)
Spinach leaves
1/2 cup sliced strawberries
1-2 Tablespoons feta cheese
Balsamic vinegar & olive oil

Directions:
1. Combine the soy sauce, honey, olive oil, lime juice, garlic cloves, hot sauce, red pepper flakes and cilantro in a small bowl.

2. Put the chicken in a large resealable plastic bag or dish and pour the marinade over it. Let it marinate for at least 1 hour. (I cut it into strips before marinating.)

3. Grill the chicken for 6-7 minutes per side or until the juices run clear. Slice into strips. ( I cooked it on the stove.)

4. Prepare the salad - put as many spinach leaves as you want on a plate, then top with sliced strawberries (I omitted), feta cheese, chicken, and a drizzle of both olive oil and balsamic vinegar.

Recipe Swap: Panko Crusted Chicken with Mustard-Maple Sauce

It's recipe swap time again (yaaaaaaay!) and it was bloggers choice. I love bloggers choice! I chose the Panko Crusted Chicken with Mustard-Maple Sauce from Mrs. Regueiro's Plate. I mostly chose it because I had all of the ingredients at home and didn't want to go to the store, again. I feel like I am there all the time. It turned out really great! I was in a hurry to eat it so I'm sorry for the bad pic. I received several compliments on it from the family. :)

Panko-Crusted Chicken with Mustard-Maple Sauce

Ingredients:
2 8-ounce skinless boneless chicken breast halves, cut crosswise in half
1 large egg
1 tablespoon finely chopped fresh Italian parsley
2 teaspoons plus 2 tablespoons Honey Dijon mustard
1 cup panko
4 tablespoons unsalted butter
1 cup low-salt chicken broth
3 tablespoons pure maple syrup

Preparation:
1. Cover the chicken with parchment paper, using a meat mallet pound the chicken to 1/3-to 1/2-inch thickness.
2. Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat.
3. Heat 3 tablespoons butter in large cast-iron skillet over medium-high heat. Add chicken, cook until brown and cooked through, about 4 minutes per side.
4. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
5. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add 1 tablespoon of chilled unsalted butter; whisk until melted. Spoon sauce alongside chicken.

Recipe Swap: Buffalo Chicken Wrap

It's recipe swap time again and this time the theme was burgers/sandwiches. I was given my choice of two recipes from A Taste of Home Cooking. I wanted to make both but time didn't allow me to. I actually forgot about it and happened to have all of the ingredients on hand to make the Buffalo Chicken Wrap. I will get around to making the Cuban Sandwich soon as I have been craving one for a while. The only thing I did differently to this recipe was cook the chicken in the crockpot. It was quick and delicious. :)

Ingredients:

1 tablespoon butter, melted
1 pinch freshly ground pepper
1 pinch coarse salt
1/2 cup Frank’s hot sauce, divided
1 pound chicken tenders
2 cups shredded romaine lettuce
1 roma tomato, diced
1/4 cup blue cheese dressing
2-3 scallions, finely chopped
1 cup shredded cheddar cheese
4 large flour tortillas

Place chicken in the crockpot and top with salt and pepper. Combine butter and hot sauce and pour over chicken. Cook on high for four hours. Shred chicken. Heat up the tortillas in the microwave. Layer some chicken in the center, followed by romaine, tomato, blue cheese dressing, scallions, cheddar, and a few more good glugs of Frank’s. Mix up the filling with a spoon or your fingers so the dressing evenly coats all of the ingredients. Roll up the wrap and tuck in the corners. Enjoy!

RecipeSwap: The Pioneer Woman's Peach-Whiskey Barbecue Chicken

Holy crap this is good! I love bourbon/whiskey so this was right up my alley. The recipe called for 1 1/2 cups of whiskey but I just couldn't do it. I put in one cup and drank the other 1/2. I also used chicken breasts instead of thighs. Thank you Chrystal!!

Pioneer Woman's Peach Whiskey Barbeque Chicken:

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin
  

Preheat oven to 300 degrees. Heat olive oil and butter in a pan. Add chicken and brown on both sides. Put on a plate and set aside. Add onions and to pan and cook till translucent. Pour in whiskey- carefully if using an open flame. Mix in remaining ingredients and return chicken to the pan. Cover and put in oven. Cook for 1 to 1 1/2 hours.

Crock-Pot Chicken and Dumplings

I found the original recipe for this on Allrecipes. I had all of the ingredients and love something I set and forget. K put his over rice but I ate it like it is. We both had seconds!

Crock Pot Chicken and Dumplings:

3 boneless skinless chicken breasts (frozen is fine)
2 cans cream of mushroom soup
1 can chicken broth/stock
Can of peas with carrots
Small onion, diced
1 can of canned biscuits

Place chicken in slow cooker and season with spices (I used salt, pepper & garlic). Top with remaining ingredients and cover. Cook on high for six hours. After four hours add canned biscuits by tearing them into pieces and balling it up. I used crescent rolls. Let cook for remaining two hours. Serve!

Chicken Egg Rolls

I had some of the Five Spice Chicken Lettuce Wrap chicken left over and decided to make egg rolls. I don't know if it was the frying process or what but these were freakin fabulous!! The flavors popped. Everyone raved- I had seconds. :)

No real recipe here. I used the filling from my Five Spice Chicken Lettuce Wraps, egg roll wraps and an egg- beaten. I first put some oil in a pan and heated. I took one of the egg roll wraps and brushed a little of the egg on the inside. I put a scoop or two of the chicken mixture in the middle and wrapped it up. I brushed a little of the egg on the outer flap to seal it. I then placed the egg rolls in the hot grease and fried till golden brown. Remove and place on paper towels to drain.

Five Spice Chicken Lettuce Wrap

I found this recipe on Pinterest and wanted to try it. I didn't have any turkey on hand so I used chicken breasts and cut it into small bites. I also made a few other changes to the original recipe (it called for bell pepper and water chestnuts) to make it more to my liking. The result is below. I enjoyed them and look forward to lunch tomorrow!

Five Spice Chicken Lettuce Wrap:

1/2 cup cooked rice
2 teaspoons oil
1.5 chicken breasts, diced
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
1 cup shredded veggies (mine was a broccoli/carrot/cabbage mix I found pre-cut at the store)
1 cup diced onions
1/2 cup sliced mushrooms
1/2 cup reduced-sodium chicken broth
3 tablespoons hoisin sauce
2 teaspoon five-spice powder
Sriracha sauce to taste

Heat oil in a pan and add the chicken, garlic and ginger. Cook till chicken is done. Add shredded veggies, onions, mushrooms, hoisin sauce, five spice and sriracha sauce. Cook till veggies are tender then add the rice. Stir well and serve.

Chicken Sriracha Stir Fry

K and I were expecting company for dinner the other night so I went searching for something easy and delicious. I found Chicken Sriracha Stir Fry from A Taste of Home Cooking. It was easy and delicious. I like a little spice so I kept the recipe the same but K said it was a bit on the hot side for him. Next time I will eliminate the sriracha sauce in the marinade to reduce the heat. Our company didn't show so we were left with plenty for lunch the next day, which I was really happy about.

Chicken Sriracha Stir Fry:

2 boneless skinless chicken breasts, cut into bite sized pieces

Marinade for chicken:
1 tablespoon soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 teaspoon Sriracha

1 tablespoon cornstarch
6 tablespoons water
1 tablespoon Sriracha sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce

1 cup green beans, chopped
3 carrots, peeled and sliced
1 cup mushrooms, sliced
1/2 large onion, chopped
2 tablespoons cooking oil
2 tablespoons ginger, grated
3 cloves garlic, chopped

Transfer chicken to a plastic food storage bag. Add marinade ingredients and toss to coat thoroughly. Let stand for at least 30 minutes or overnight.

In a separate bowl, mix cornstarch, water, Sriracha, soy sauce and oyster sauce.

In a wok heat 1 tablespoon oil over high heat, add vegetables. Stir-fry for 5 minutes or until the carrots are tender. Remove to a plate.

Wipe wok out with wet paper towels. Heat the remaining 1 tablespoon oil in the wok. When hot, add ginger and garlic; after a few seconds, add chicken mixture. Stir-fry for 2 to 4 minutes until chicken is fully cooked. Pour in the sauce. Stir until thickened. Return vegetables to the wok. Serve over rice.

Bacon Wrapped Chicken Bites

I wanted to serve chicken bites for our girl's night out gathering but wasn't sure how I wanted to make them. I made this up as I went along and they were delicious. I will be making them again!

Sorry for the bad cell shot!

Bacon Wrapped Chicken Bites:

Chicken tenderloins
Asian Sesame dressing
Bacon
Toothpicks

Cut chicken into bite sized pieces and place in a frying pan with a little bit of veggie oil. Pour Asian dressing (I use Ken's) over chicken and cook till almost done. Remove from heat and cool. Once cooled drain juice from pan and discard. Wrap chicken bites in bacon (1 strip will cover 2-3 bites) and place in pan. Return to heat and cook till bacon is crisp. Drain on paper towel. Place toothpicks in bites and serve.

Buffalo Chicken Dip

This recipe has been floating around for quite a while and I decided to finally make it for my girl's night out. I don't have a link to this recipe but I'm sure you can Google it.

Sucky cell phone shot- taste better than it looks!

Buffalo Chicken Dip:

1 lb chicken, shredded (can use canned)
6oz hot sauce
8oz Ranch dressing
8oz blue cheese
160z cream cheese
8oz shredded cheddar cheese

Combine all ingredients in a crock pot. Turn crock pot on low and let simmer for a few hours, stir a few times.

Asian Chicken Lettuce Wrap

I can't wait to make these again! They were so easy to make and are a healthy snack/meal alternative. The spiciness of the sauce can be adjusted to your liking. I made it mild since I wasn't going to be the only one eating them.

Another crappy cell phone pic. Looks like a happy face though!

Asian Chicken Wraps:

• 8 oz skinless, boneless chicken thighs, ground (I used breast meat and diced it)
  
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms (I did not use)
  
• 1 tbsp soy sauce
  
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine. Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl. Combine chicken, softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes. Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside. Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Chinese Chicken Salad

I saw a picture of a Chinese chicken salad and wanted to make one. I decided that I would make it my way and this is what I came up with. The chicken mixture is also yummy over rice.

For this recipe I used the stir-fry seasoning packet and dressing below:

Chinese Chicken Salad:

2 large chicken breasts
1 green bell pepper
1 orange bell pepper (can also use red or yellow)
1 small onion
Lettuce
Fried Chinese noodles
Optional: Sesame seeds

Cube chicken and cook in pan till brown. Follow directions on stir fry seasoning packet. Once chicken mix is ready plate lettuce, top with chicken and noodles. Lightly toast sesame seeds and sprinkle on top with dressing.

White Cheese Chicken Lasagna

A certain someone in my house doesn't like red sauce and I wanted to make a lasagna. After doing some research I found a delicious white cheese chicken recipe on Allrecipes. It's so good we both had seconds! I made two small lasagnas instead of one so I could omit the spinach in his. I wish it photographed better because it was absolutely incredible.

White Cheese Chicken Lasagna

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
4. Bake 35 to 40 minutes in the preheated oven.

Easy Crockpot Chicken Alfredo

I cheated a little and used a jar of Alfredo sauce, but hey I was busy today! It was sooooooo good and creamy. I hope you like it, too.

Easy Crockpot Chicken Alfredo

Box of pasta (I chose Penne)
2-3 boneless, skinless chicken breasts
1 jar alfredo sauce (what ever brand you like)
1/2 can cream of mushroom soup
Cheese (whatever you like- I used a three cheese blend)
Broccoli (optional)

Place chicken breasts in crockpot and top with salt, pepper and 1/2 of a can of cream of mushroom soup. Cook on high for 3-4 hours then shred chicken. Add jar of alfredo sauce, stir and reduce heat to low. Simmer for 1 hour. Cook pasta and top with meat mixture and cheese. Add broccoli if desired.

Honey Mustard Chicken

This is a simple and yummy recipe. I loved the honey mustard so much that I plan on making it just for salads. I did double the honey mustard and use some as a dipping sauce. The original recipe (here) called for the chicken to be grilled but I baked it. Next time I will grill it and see how it turns out. Delicious, I'm sure!

Honey Mustard Chicken

1/3 cup Dijon Mustard
1/4 cup Honey
2 tbsp mayo
1 tsp steak sauce
4 boneless skinless chicken breasts
Salt & Pepper to taste

Preheat oven to 350. Mix dijon mustard, honey, mayo, and steak sauce in a bowl and set aside. Place chicken in a baking pan and sprinkle with salt and pepper then top with honey mustard. bake for 30 minutes or until done.

Bacon Ranch Chicken Bake

This is one of those meals that was created out of a "what do we have" kinda situation. Well, we had chicken, bacon and ranch and this is what I did with it. It was a crowd pleaser and will definitely be added to the rotation!

Bacon Ranch Chicken Bake

2-3 chicken breasts
2-3 strips of bacon
Ranch (dressing or packet)
2 medium potatoes; diced, cubed or sliced
can of sweet corn; drained
1/2 cup onions, diced
Pam (butter flavored)
Spices (garlic, salt, lemon pepper)
Cheese (whatever you want, I used a block of cheddar/jack)

Preheat oven to 350 degrees. Add potatoes to a baking dish (you can cut them to your preference) and top with spices (you can choose whatever spices you like- I used the ones listed). Spray Pam (or any buttered flavor spray) on top of potatoes then top with corn and onions. Lay chicken breasts on top and add spices. Drizzle ranch on chicken (can be ranch dressing or a seasoning packet of ranch) and top with bacon. Bake covered for 30 minutes. Uncover, increase oven temperature to 400 and continue to bake for 20 minutes. Remove and top with cheese and cook another 10 minutes. Remove from oven, let cool and enjoy!

Chicken Tomato Pesto Pasta

I was in the mood for a chicken and pasta dish the other night. I found this recipe on Allrecipes and made a few modifications. Below is my version of the dish. I didn't really measure the ingredients when I was making it. I just eyeballed it as I went along ant the below measurements are an approximation. It makes a lot, too. Very nice for lunch the next day. :)

Chicken Tomato Pesto Pasta:

1 package of boneless, skinless chicken breasts
Olive Oil
Italian Seasoning
Salt
Pepper
3 cloves of garlic, minced
3 tbsp Basil Pesto
1 can diced tomatoes, Italian style
1 cup White Wine
Kalamata Olives, pitted
1/2 cup heavy cream
Red Pepper flakes (optional)
Box of Penne Noodles, cooked

Cube the chicken breasts and place in a dish. Lightly coat the chicken with olive oil and season with garlic, salt, pepper, and Italian seasonings. Cover and refrigerate for 20-30 minutes. (You can skip this step if pressed for time)

Heat skillet and add chicken cubes. Cook till no longer pink and juices run clear. Drain tomatoes and add to chicken along with cream, wine, red pepper flakes (if using), and olives. Reduce heat and simmer for 15 minutes.

Toss with pasta and serve.

Roasted Whole Chicken

I have never made a whole chicken before and was kinda afraid. They were on sale for 99 cents a pound so I decided to give it a try. I found this recipe from Allrecipes.com and it is the easiest and best tasting chicken I have ever eaten. I know the recipe sounds too simple and needs something else, but trust me, it doesn't need anything. I took the chicken out of the oven and photographed it, cut into it and decided it needed to cook a little longer. When it came out it was a bit more golden brown than the pictures below.

Oven Roasted Chicken:

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
1 tablespoon garlic powder, or to taste
1/2 cup margarine, divided
1 stalk celery, leaves removed
1 medium onion

Preheat oven to 350 degrees F (175 degrees C). Place chicken in a roasting pan, and season generously inside and out with seasonings. Place half of the butter/margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery and onion into pieces and place in and around the chicken. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.