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Archive for the ‘Chicken’ Category

I’m a part of an amazing group, on Facebook, called The Mix. It’s based on a mutual love of essential oils, and it has grown into a community that shares healthy (and not-so-healthy) recipes, workout tips, “Scent of the Month”, DIY, skincare, and more!

I happen to be a leader in our culinary team and some of our members have come up with an amazing recipe using Young Living’s Lavender Vitality. I mean, look at it! It looks so juicy and inviting! The combination of bright lemon and floral lavender really elevates this dish to a whole new level.

Try this recipe out and tell me how you like it!

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Photo by: Nicole Ahart Radmacher

Lavender Chicken (from The Mix)

Ingredients:

>> 1 lemon, zest and juice
>> 2 sprigs of thyme, leaves pulled off stem
>> 2 tablespoons olive oil
>> 2 drops of Young Living Lavender Vitality
>> 2 tablespoons honey
>> 2 pieces of bone-in, skin-on chicken, either breast or leg
>>  Pinch of salt and pepper
>> Sprig of culinary lavender and twist of lemon slice for garnish

Directions:

Combine Lavender Vitality oil, olive oil, honey, thyme, and lemon zest and juice. Mix well.
Add chicken pieces and spoon marinade over chicken until well coated. Cover and marinate for 30 minutes (or up to 4 hours).

Preheat oven to 400°F.

Put chicken and marinade into roasting pan. Sprinkle tops of chicken with salt and pepper. Roast chicken for 45 minutes, turning pieces over halfway. Cook chicken until it has an internal temperature of 165°F or when thickest part is pierced with a skewer, the juices run clear (not red or pink).

Serve chicken with cooking juices poured over and around.

To order Young Living Lavender Vitality, either message me or talk to whoever you have talked to about Young Living before.

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Growing up, having fried chicken was a family treat! We didn’t eat it all the time but when we did, I would savor every bite. However, when I got married, it seemed that I had NO idea how to make fried chicken. My very first attempt to make heavenly fried chicken for my beloved husband ended up turning into an episode of half cooked chicken and me crying at my failure. Little did I know, and what became my saving grace that evening, my husband didn’t really care for fried foods anyway. So, I was off the hook, at least I thought I was. Yes, although my husband doesn’t care for fried foods, I do! I love fried chicken! But what was I to do? Make fried chicken (the right way, following my mother’s recipe!) and make my husband sit there with a gurgling belly as I savored each glistening piece of poultry perfection? No, of course! As a dutiful wife, I must make the great compromise! Who knew that compromise could actually taste good? Well, I can tell you that it does. I used our shared interest of flavors and made “fried” chicken that is both moist, juicy and delicious! So, please enjoy the following “fried” chicken recipe that won’t make your house smell of frying oil and will actually be a little more friendly to your waistline!

Buttermild Chipotle Ranch “Fried” Chicken

  • 8 pieces of bone-in chicken (cut evenly)
  • 2 cups of buttermilk
  • 1 cup of Chipotle Ranch Dressing (1 cup of Ranch Dressing, 2 chipotle peppers and 1 clove of garlic blended)
  • 2 cups of Instant Potato Flakes
  • 2 tbsp Paprika
  • 1 tsbp Cayenne
  • Salt and Pepper to taste

– In a medium baking dish, combine the buttermilk and Chipotle Ranch Dressing
– Place the chicken in the dish and coat both sides
– Cover the dish and allow the chicken to soak 6 hours to overnight
– Take a small baking dish and add the potato flakes, paprika, cayenne, salt and pepper. Mix.
– Take each piece of chicken and coat before placing on a cookie sheet lined with parchment paper
– Cook at 400° for 40-50 minutes or until chicken is cooked through and clear juices run

Chicken soaking in Buttermilk Chipotle Ranch

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Thanks to a great friend here in Mobile, a few of us Coast Guard wives were able to get together yesterday for a BBQ. She won a Backyard BBQ from the local FOX news channel and we had a catered BBQ dinner from a local joint. We had a great time! There was a lot of leftover food. So, I was able to bring home a bunch of leftover chicken. Now, we could very well just eat it as is. However, we all know that we can get in a taste bud rut after a while. So, my brain started thinking about other ways that I could transform this chicken into something spectacular. So, I came up with this simple and flavorful way to transforming leftovers into a zesty chicken salad with a Southwestern flare. I hope that you try it out and enjoy it!

  •  2 cups of shredded leftover chicken
  • 1/4 cup of Ranch dressing
  • 1 Chipotle pepper in Adobe
  • 1 clove of garlic
  • 2 tbsp of lime juice
  • 2 tsbp of chopped cilantro
  • 1/4 cup of corn
  • 1/4 cup of black beans
  • 1/4 cup of sliced red onion (caramelized)
  • 1/4 cup of diced avocado
  • 1/4 cup of diced tomatoes
  • Salt and pepper to taste
  • Shredded lettuce, flour tortillas, chips, or anything you’d like to serve it with

– In a food processor, combine the Ranch, chipotle pepper, garlic, lime juice, and cilantro. Process until smooth.
– In a large mixing bowl, combine the shredded chicken, Ranch mixture, corn, black beans, caramelized red onion, avocado, and tomatoes. Toss until evenly coated in the Ranch mixture. Add salt and pepper to your taste.
– Serve either on shredded lettuce, as a wrap, or as a dip! You can even serve it warm (that’s how I like mine)!

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I love spaghetti and meatballs! I mean, who doesn’t?! I was inspired by Rachel Ray this week, her new show where she cooks a week’s worth of meals in one day. She made spaghetti and meatballs and I just knew that I needed to make it. I will admit, I have never tried making spaghetti and meatballs myself. I have made spaghetti and meat sauce plenty of times. However, I decided it was time to tackle this task. So, I made my own version of this dish and I think that I hit the nail on the head!

What you need:

Meatballs:

  • 1 pound each of ground beef and pork
  • 4 cloves of garlic finely chopped
  • 1/4 cup of soaked (and drained) bread crumbs
  • 1 egg lightly scrambled
  • 2 tbsp each of marjoram, basil, parsley
  • 1 tsp of cayenne
  • salt and pepper
  • olive oil
  • 1/4 cup of freshly grated parmesean

Sauce:

  • 2 cans of San Marzano tomatoes crushed
  • 1 small can of tomato paste
  • 1 large can of tomato puree
  • 4 cloves of garlic minced
  • 4 slices of bacon/prosciutto/mortadella diced (try to steer clear of maple flavored varieties)
  • 1/2 cup red onion diced
  • 1/4 cup of red bell pepper diced
  • olive oil
  • salt and pepper
  • 1 tbsp of cayenne
  • 2 tsbp each of marjoram/oregano, basil and parsley
  • 1 tbsp sugar
  • 1 tsp nutmeg
  • 1 bay leaf
  • 1/2 carton of chicken stock

For Sauce:

In a large sauce pan, add the olive oil, onions and bell pepper. Allow them to sweat for about 2 mins. Add the bacon (or whatever you chose) and allow it to almost brown. Add the garlic and other herbs (minus the cayenne, salt, pepper, sugar, nutmeg, and bay leaf). Cook for about 30 seconds and then add the tomatoes.  Let simmer for about 2 mins and then add the bay leaf, cayenne, and bay leaf. Add sugar and nutmeg. Add salt and pepper to taste and let simmer on low for hours.
For Meatballs:

In a large mixing bowl, combine all of the ingredients for the meatballs. Mix until combined. Roll into walnut (about 2 inches) sized balls. Pan fry them until crispy all around but not cooked through. Place meatballs into the sauce and let cook for hours for best tasting results!

Enjoy!

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Last month, at Cooking Club, my friend Ericka taught us the absolutely best stir-fry recipe I have ever had. It was spicy and just oh so delicious. It also taught me that cabbage can be really good. haha. But in all seriousness, this is THE BEST stir-fry EVER MADE! I made this for my husband last week and he raved about it for days. I’m making it again tonight and even though I am not feeling too good right now, it is still making my mouth water. I hope that you sincerely enjoy this recipe as I do! Thank you Ericka Porrazza for this gem of a recipe! My tummy thanks you!

Expect some beads of sweat!

  • 1 ½ – 2 pounds flank steak or chicken
  • 2 ½ tablespoons sugar
  • 4 ½ tablespoons soy sauce
  • 4 tablespoons minced green onions (optional)
  • 2 ½ teaspoons minced garlic
  • 2 tablespoons sesame oil
  • dash of pepper
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon Sriracha hot chili sauce
  • ½ head cabbage (thinly sliced)
  • 2 carrots (thinly julienned)
  • 1 white onion (cut in thin strips)

Mix marinade ingredients together well then add meat and coat well. Refrigerate at least 2 hours.
Saute the garlic in the sesame oil in a wok or large pot, then fry meat. Remove the meat and keep warm.
Add the veggies to liquid in the pot, stir and put a lid on it until veggies are as soft as you like. (I put carrots first for a few minutes, then the onions for a minute or so, then add the cabbage.)
Add meat and stir. Eat over rice!

Tips:
If you want to make it a combo meat like steak and chicken, make a marinade in a ziploc bag for the chicken and one in another ziploc bag for the steak. Cook the steak and remove, then cook the chicken. I don’t feel the need to double the veggies except maybe add 1 more carrot.
Just remember it means fire meat! If you feel like you can’t stand spicy, watch out and don’t use quite so much of the chili garlic sauce and Sriracha to marinade. Maybe 3/4 the amount of each. If it is still way too hot, add some water to the the pot when everything is done cooking. It will help tone down the heat and you will have some sauce for your rice.

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This is seriously one of the easiest meals I make at home. It’s for that time where you don’t want to cook and don’t really have time to cook. Simple ingredients for a simple meal. Enjoy!

 

8 chicken tenders (or 4 chicken breasts)
1 can of corn
1/2 yellow onion diced
1 can of Rotel tomatoes
1 can of diced tomatoes
1 cup of salsa
2 cans of Ranch Style beans (you can also use one can of Ranch style beans and one can of any other kind, like black)
1/4 cup of water
2 tbsp each of cumin, paprika, chili powder and cayenne
Salt and pepper to taste

  • Place the chicken into the crockpot
  • Add the remaining ingredients
  • Cook on high for 6 hours
  • Serve with rice, chips, or whatever you like

Cost:

Chicken: $3.00
Corn: $0.69
Rotel: $0.89
Onion: $0.25
Tomatoes: $0.99
Salsa $0.99
Beans: $3.00
Seasoning: $0.30

Total Cost: $10.11 / 4 servings= $2.53 per serving

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I went to a bridal show 2 years ago and a catering company was giving out Tomato Basil Soup with Cognac samples. It was to die for! So spicy and so yummy! I have been having visions of remaking this since then.

Anyway, here is my version of the recipe for Spicy Tomato Basil Soup with Cognac  and to make it a “grilled cheese and tomato soup” combo, I came up with Grilled Chicken Pesto Paninis with Smoky Provolone. It’s super yummy, super filling and not too unhealthy! It was a hit in my home and I hope that it is for yours too!

Spicy Tomato Basil Soup

  • 2 cans of crushed tomatoes
  • 15-20 Fresh Basil Leaves
  • Salt to taste Pepper to taste
  • Cayenne (amount based on preference)
  • 3 cloves of garlic minced
  • 1/8 cup of Cognac (optional)

Blend all of the ingredients in a blender till smooth. Simmer for about 30 mins

Grilled Chicken Pesto Paninis with Smoky Provolone

  • 4 thin chicken breasts
  • 2 tbsp of dried Basil
  • 2 tbsp of dried Thyme
  • Olive Oil
  • Salt and Pepper to taste
  • 8 slices of crusty Italian bread
  • Pesto
  • 8 slices of provolone cheese

Marinate all ingredients for at least 30 mins

Grill

Take 8 slices of crusty Italian bread and spread Pesto on both sides. Take 8 slices of provolone, cut in half, and evenly distribute the provolone among the bread.

Once chicken is done, sandwich the chicken between the bread slices and close the grill to allow the provolone to melt and the sandwich gets a smoky flavor.

Cut in half and serve with the Spicy Tomato Basil Soup! 

Enjoy!

 

Cost:
Tomatoes= $1.19 x 2 cans= $2.38
Basil= $2.50
Garlic= $0.10
Chicken= $2.50
Bread= $1.50
Seasonings= $0.50
Pesto= $2.00
Provolone= $2.00

Total: $13.48 / 4 servings= $3.37 per serving

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