Chicken
I love a one pan dish! This was so easy and fast to put together. The honey mustard sauce gave a nice sweet and savory flavor. We all enjoyed this simple dish, adding the green beans later into the cook time keeps them with a little crispy bite while the potatoes are crisp and tender.
INGREDIENTS
3 Chicken breasts, cut in half and pounded to the same thickness
1 pound of green beans, trimmed
1 pound of small potatoes, cut into even sizes
3 Tablespoons of olive oil, divided
Pinch of salt
Pinch of pepper
HONEY MUSTARD SAUCE
1/3 cup of honey
3 Tablespoons of yellow mustard
3 Tablespoons Dijon mustard
1 Teaspoon minced garlic
1 teaspoon onion powder
1 Teaspoon paprika
1 teaspoon thyme
DIRECTIONS
Pre heat oven to 350 degrees. Line a sheet pan with aluminum foil and spray lightly with non stick spray. Set aside.
Cut the small potatoes into halves or similar size and place on prepared pan. Cut your chicken in half and pound to the same thickness. Place the chicken on the sheet pan next to the potatoes. Leave some room on the sheet pan for the green beans. Drizzle the potatoes and chicken with 2 Tablespoons of olive oil add salt and pepper.
To make the sauce- add all of the honey mustard sauce ingredients together in a small bowl and mix well. Pour the honey mustard sauce over the chicken. Bake the chicken and potatoes for 20 minutes. Meanwhile prepare the sheen beans. Trim beans if needed and add them into a bowl. Drizzle 1 Tablespoon of olive oil over the beans and season with salt and pepper.
After the first 20 minute cooking time add the green beans and cook for another 20 minutes or until chicken is cooked through. Remove from oven and serve warm.
Enjoy!
This dish got RAVE reviews from my family, BUT with that being said it’s a spicy dish. A really spicy dish, my guys love spice and even Robby asked me to tame it just slightly for next time! The recipe called for 1 Tablespoon of chili powder so I will back it down to 1/2 Tablespoon and go from there, I will also remove the seeds from the jalapeño. This is great served over rice but I decided I would give the boys the option of rice or mashed potatoes for a change of pace. Both guys said they preferred the dish with mashed potatoes.
I made this in the crockpot for an easy day of cooking!
INGREDIENTS
1 Tablespoon olive oil
1 medium onion, chopped
1 Jalapeño, sliced and seeds removed if desired
2 cloves of garlic , chopped
2 pounds of boneless skinless chicken, I used chicken breasts but thighs would be great too
16 ounce can of tomato sauce
7 ounce can of chipotle in adobo sauce
1/2 Tablespoon or up to 1 Tablespoon of chili powder
1 teaspoon Mexican oregano
1/2 teaspoon cumin
Salt and pepper to taste
DIRECTIONS
Season your chicken with salt and pepper and place them in your slow cooker.
Heat oil in a pan to medium heat and add the diced onion and jalapeño, cook them just until soft. About five minutes. Then add them into the slow cooker with the chicken.
Add the tomato sauce, the chipotle in Adobe sauce into a blender and blend until smooth, add the seasonings and mix again. Pour the sauce over the chicken and cook on low for 3 hours or high for 2 hours until the chicken is tender.
When the chicken is cooked through shred the chicken, this can be done right in the slow cooker with two forks.
Serve over rice or mashed potatoes.
Enjoy!
This dish is from chef Michael Symon and let me just say it’s become one of Jim’s all time favorite recipes! I made this last week and he is still talking about it. This recipe does take some time and prep work but it’s well worth it. I rarely deep fry anymore but this recipe is a keeper and one I will be making again!
INGREDIENTS
2 Tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon raw honey
1 Tablespoon extra virgin olive oil
Pinch of salt
Pinch of pepper
1 cup thinly sliced cabbage, I cheated and used pre shredded coleslaw
1/2 cup grated carrot
1 small jalapeno, seeded and thinly sliced
3/4 cup cornstarch
1 1/2 teaspoons baking powder
4 boneless skinless chicken thighs
Peanut oil for frying
1/4 cup rice flour
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
2 Tablespoons vodka
1/3 cup seltzer water
DIRECTIONS
In a large bowl whisk to combine the vinegar, ginger, honey and olive oil. Season with salt and pepper. Add the cabbage, carrot and jalapeño. Toss to combine refrigerate until you are ready to serve.
In a gallon size ziplock bag add 1/2 cup of cornstarch, one teaspoon of baking powder and a pinch of salt. Shake to blend. Season both sides of the chicken with a few pinches of salt and pepper. Dredge the chicken thighs in the cornstarch making sure to coat all sides. Shake off excess. Place the chicken on a wire rack set on a sheet pan and refrigerate uncovered at least 2 hours upto over night. (I did this step for 4 hours)
Pour 4 inches of peanut oil in a heavy bottom pot. Set over medium high heat and heat oil to 360 degrees.
In a large bowl combine rice flour, turmeric, remaining 1/4 cup cornstarch, remaining 1/2 teaspoon baking powder, the paprika and a pinch of salt. Whisk to blend. Add the vodka and seltzer. Stir until no lumps remain. Let stand for 1 minute.
When the oil is hot dip the chicken into the batter and allow the excess to drip off. Carefully add it to the oil and cook until lightly golden brown and crispy about 6 minutes. Remove from oil using a slotted spoon and drain on a paper towel lined plate, season with a pinch of salt.
Serve immediately with the slaw.
Enjoy!
I know I have mentioned many times about Robby our son having to be gluten-free but there are also a number of vegetables that he cannot have so I am constantly having to adjust recipes to accommodate his dietary restrictions. This recipe is just one of those, I’m going to give you the recipe in full but I was unable to add the bell peppers. This recipe makes plenty of sauce which we love. I served this over white rice.
INGREDIENTS
- 2 lbs boneless skinless chicken thighs or breasts cut into bite-size pieces
- 3 Tablespoons cornstarch
- 1/4 cup vegetable oil, more if needed
- 2 bell peppers, sliced
- 1 cup steamed green beans (can use the freezer steam bags)
- 1 1/2 teaspoons of garlic, minced
- 1/2 teaspoon ginger, minced
- 1 1/2 teaspoon garlic powder
- 1 1/2 teaspoons crushed red pepper flakes
- 1/8 teaspoon toasted sesame oil
- 1 bottle of sweet chili sauce (1 1/4 cups)
- cooked white rice For serving
DIRECTIONS
In a large bowl add the diced chicken and tablespoon of oil. Add the garlic powder and corn starch. Mix until all of the chicken is coated With the corn starch.
In a large skillet or wok over medium-high heat add 3 tablespoons of oil. Let the oil heat up until it glistened slightly. Working in small batches, add the chicken and cook turning often until the chicken is cooked through. If the pan or wok gets dry go ahead and add more oil. Do this until all of the chicken is cooked through. Remove the chicken from the pan and add the bell peppers and cook until just slightly soft. Next, add the garlic and let cook for just a minute or two. Add the chicken back into the pan, add the steamed green beans, sweet chili sauce, sesame oil, ginger, and crushed red pepper flakes into the pan. Stir until combined and everything is coated in the sauce. Serve over rice.
Enjoy!
Chicken salad sandwiches are one of my favorites because you can make it so many ways. Using a rotisserie chicken makes it that much easier to put together in no time! I used fresh pineapple because I had it on hand and used a green apple because I prefer it. You can certainly make it any way you like! This is so simple but delicious, and perfect for an afternoon lunch or picnic.
INGREDIENTS
- 1 cup cubed rotisserie chicken
- 1/2 cup chopped apple
- 1/2 cup chopped celery
- 1/2 cup unsweetened crushed pineapple, drained (or fresh, chopped)
- 1/4 cup dried cranberries
- 1/4 cup mayonnaise
- 1 teaspoon lemon juice
- 1/4 teaspoon onion powder
- 1/8 teaspoon salt
- 4 pita pocket halves
DIRECTIONS
C.ombine the first nine ingredients. Fill the pita pocket halves. With the chicken mixture and lunch is served!
Enjoy!
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