Chicken
Everyone in my house LOVED this chicken dish. But what’s not to love with BBQ sauce, bacon and cheese? It does take a little bit of time to make with the marinating time but it’s worth it. I also crisped the bacon in advance. I like to grill the marinated chicken but you can certainly pan fry or bake the chicken.
INGREDIENTS
3 Tablespoons honey
3 Tablespoons Tamari or low sodium soy sauce
3 Tablespoons Worcester sauce
Pinch of salt
Pinch of pepper
4 boneless chicken breasts , I used thin cut
1 cup shredded Monterey Jack cheese
8 slices apple smoked bacon, crisped
8 Tablespoons barbecue sauce, I used a sweet BBQ sauce
DIRECTIONS
Mix honey, tamari, Worcester sauce, salt and pepper together. Place chicken in a zip lock bag and add the marinade. Let marinade for up to 8 hours in the refrigerator.
Grill, bake or pan fry the chicken until cooked through. When the chicken is cooked through place the chicken on a baking sheet and top each chicken with 2 Tablespoons of BBQ sauce, 2 strips of bacon and 1/4 cup of shredded cheese.
Place the baking sheet in the oven on broil, keeping the oven door open just slightly. Broil u til the cheese is melted. This only takes a couple of minutes so don’t walk away! Serve warm.
Enjoy!
Anne
This fajita salad is absolutely delicious. We just loved the marinade/dressing that goes with this dish.
I made this dish when we were on a trip in the motorhome and for an appitizer I made a fresh and bright guacamole that I will share with you tomorrow.
INGREDIENTS
Marinade/Dressing
3 Tablespoons olive oil
1/3 cup freshly squeezed lime juice
2 Tablespoons cilantro-chopped
2 garlic cloves-crushed
1 teaspoon brown sugar
3/4 teaspoons red pepper flakes
1/2 teaspoon ground cumin
Pinch of salt
SALAD
4 boneless skinless chicken thighs or breasts. I used thin cut breast.
1/2 yellow bell pepper-sliced
1/2 red bell pepper-sliced
1/2 onion-sliced
5 cups romaine lettuce-chopped
Avacado-sliced (optional)
DIRECTIONS
Whisk marinade ingredients together until combined. Pour 1/2 of the marinade into a small container to use as the dressing. Pour the second half into a ziplock bag and add your chicken. Let marinate in the fridge for an our or so. You can cook the chicken in a skillet but we grilled the chicken. Since I used thin sliced chicken breast the chicken grilled quickly.
In a bowl add your salad ingredients and top with sliced cooked chicken. Drizzle with the reserved dressing and serve.
Enjoy!
Anne
We love Chicken Pad Thai! We order it out often but I decided a while ago I wanted to make it at home, I had no idea how easy it was to make! This dish comes together really fast so I always slice my veggies and make the sauce before anything goes into the pan! There is usually bell pepper in this dish but because robby does not like bell peppers I omit it. This is a family favorite that I make often!
INGREDIENTS
4 ounces of flat rice noodles, I have used the skinny rice noodles if my store is out of the flat noodles.
2 Tablespoons olive oil, divided
1/2 pound chicken (I use cooked chicken from a rotisserie, shredded)
1/2 red bell pepper thinly sliced
3/4 cup shredded carrots
2 cloves of garlic, minced
2 eggs, beaten
2 scallions, diced
2 Tablespoons of cilantro -optional
INGREDIENTS FOR THE SAUCE
4 Tablespoons packed brown sugar
2 Tablespoons Tamari
2 Tablespoons fish sauce
2 Tablespoon lime juice
2 Tablespoons rice vinegar
2 Tablespoons smooth peanut butter
1 1/2 Tablespoons sriracha
Pinch of pepper
DIRECTIONS
Prepare rice noodles according to the package directions. Rinse noodles in cold water , drain and toss in 1 Tablespoon of olive oil. Set aside.
Add all of the sauce ingredients into a medium mixing bowl and whisk to combine. Set aside.
Slice and cut your veggies and set aside. Shred cooked chicken from a rotisserie and set aside.
Heat 1 tablespoon of oil into a large skillet and heat over medium-high heat. Add the bell pepper, carrots and garlic and sauté for 2-3 minutes. Reduce heat to medium and slide the veggies to the side of the pan and add the beaten eggs to the open side of the pan and cook the eggs until cooked through stirring them often. Mix the eggs in with the veggies.
Add the sauce, noodles and the shredded chicken into the pan and toss to combine all of the ingredients, cook for just a couple more minutes to warm everything through.
Remove from heat and serve warm.
Enjoy!
Anne
This is an easy copy cat recipe from the Applebees menu. I made these along with some jalapeño poppers to start our game day menu and these were the most loved dish of the day! I made the wonton shells the day before and stored them in a ziplock bag until I was ready to assemble. I also used some shredded rotisserie chicken to make the dish even easier to come together. This is a great party dish! Full of flavor and a little zing from the hoisin sauce.
INGREDIENTS
24 wonton wrappers
Olive oil
1 package dole chopped sesame Asian salad kit
Salad dressing from the kit
1 1/2 cooked shredded chicken- I used a rotisserie
Hoisin sauce if desired for drizzling
DIRECTIONS
Pre heat oven to 350 degrees. Brush or spray the wonton wrappers with olive oil. Place the wontons into muffin cups making the wontons into little cups. Bake 10-12 minutes or until crispy and lightly golden brown.
Meanwhile in a large bowl combine salad and cooked shredded chicken mix well, add the salad dressing mixing well again.
Remove the wonton wrappers from the oven and when they are cool add the salad mixture into each “cup”
Drizzle hoisin sauce on top if desired.
Enjoy!
Anne
This is the Chicken Salad recipe that we had at the Boston Metropolitan College I was telling you about. It’s hands down the most moist chicken salad I have had. It was served over salad greens at the event but you can certainly make a great sandwich with it.
FOR THE CHICKEN
4 cups of water
1 1/2 cups sliced leeks
3/4 cup diced carrots
1 teaspoon salt
1 sprig of fresh sage
2 springs of fresh thyme
2 boneless skinless chicken breast. About 1 1/4 pounds total
FOR THE DRESSING
3 Tablespoons mayonnaise
2 teaspoons mustard
1 Tablespoon red wine vinegar
1/4 cup olive oil
1 teaspoon sriracha
1/2 teaspoon salt
2 Tablespoons chopped chives
DIRECTIONS
For the chicken combine all of the ingredients except the chicken in a large pot, bring pot to a boil and boil gently covered for about 5 minutes. Add the chicken, bring back to a boil and boil gently, covered for 1 1/2 minutes. Set aside off the heat for 20-30 minutes to continue cooking the chicken in the broth.
Meanwhile for the dressing combine all of the ingredients in a small bowl and mix well.
Remove the chicken from the broth and let cool. (Reserve the broth to make soup, if you like)
When the meat is cooled, shred it into pieces and combine with the dressing into a bowl.
Serve over fresh greens or add to a sandwich with greens and a tomato.
Enjoy!
Anne
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