Chicken

Crunchy Thai Chicken Salad with Peanut Dressing

Avoid boredom and change up your salad routine with a sweet and spicy peanut dressing, crunchy peanuts and chow mein noodles. 

Crunchy Thai Chicken Salad with Peanut Dressing 1

With my new kitchen still not fully situated, baking has been thwarted. But that may be a good thing until I can get back into my regular gym routine. Yes I am still slacking on the decision as to which gym to join. I think it is partly due to knowing that gyms always get crazy busy in January and if I wait a little longer maybe it’ll die down. In the mean time, I’ve started jumping on the healthier eating train (to balance out those Taco Bell trips). To satisfy the sudden onset of a Thai craving I made this salad full of chicken, carrots, red bell pepper, peanuts, and chow mein noodles. Then top it off with a sweet yet spicy peanut dressing.

Crunchy Thai Chicken Salad with Peanut Dressing 2

One year ago: My Dad’s Oatmeal Chocolate Chip Cookies

Two years ago: Mini Meyer Lemon Sticky Rolls

Four years ago: Creamy Tomato Basil Bisque
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Orange Pecan-Crusted Chicken

This oven-fried chicken is packed with flavor while remaining light on your waistline. Crispy, spicy, and citrusy. Perfect served with a spinach salad.

Orange Pecan-Crusted Chicken

Nut-crusted chicken is one of my favorite ways to prepare chicken. This obsession started when I first made this recipe with my friend Brandi years ago, pre-blogging years. While unpacking, sifting through a pile of recipes long forgotten, I rediscovered this guy and it quickly was thrown onto the menu. This time I combined it with another one of my favorite chicken-cooking techniques: oven-frying. The result? Crispy, citrusy, spicy. Serve along with a spinach salad and it’s healthy dinner time!

P.S. The Weber root beer gets special mention for being one of the best root beers I have had from my Seattle root beer shopping spree. I still need to unpack all my bottles to fill in more of my root beer collection list.

One year ago: Cream Cheese and Bell Pepper Stuffed Chicken

Three years ago: Buttermilk Pecan Waffles

Four years ago: Spaghetti with Feta and Sun-Dried Tomatoes
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Cider-Glazed Chicken with Browned Butter-Pecan Rice

Weeknight meals don’t have to be boring. Try this apple cider glazed chicken served with browned butter rice and toasted pecans. Ready in the time it takes to cook rice.

Cider-Glazed Chicken with Browned Butter-Pecan Rice

If you are a ZipList user, you should have received an e-mail notifying you that starting tomorrow they will no longer be supporting their recipe box and shopping list platform. If you haven’t already you can transfer your saved recipes to the Epicurious Recipe Box and save all your shopping lists and recipes to your computer. Visit http://www.ziplist.com/savemyziplist to save your shopping lists and recipes.

What does this mean for The Spiffy Cookie? As you may have noticed, I have stopped adding the ZipList button to my recipes. However, I have always included a “Print/PDF” button at the bottom of every recipe as an easy way to print or save as a PDF. I have a file folder on my computer with subfolders for various food categories as if it were a digital version of a recipe box on my desktop, but instead it is filled with recipe PDF files. There are also options at the bottom of each recipe to share via various social media. Pinterest is a useful tool for organizing a virtual recipe box as well and it’s accessible from anywhere.

Feel free to practice saving, printing, and/or sharing on the recipe I am sharing today. It’s an easy weeknight meal for chicken with an apple cider glaze and rice tossed with toasted pecans and browned butter.

One year ago: Homemade Whole Grain Pancake Mix

Three years ago: Breakfast Pizza

Four years ago: Fortune Cookies & Baked Oatmeal
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Easy Chicken Curry

Need an easy chicken curry recipe in a hurry? Throw together this yellow chicken curry dish with potato, carrot, and onion for a quick weeknight meal.

Easy Chicken Curry

Evidently, a year ago I had already busted out the eggnog in my baking. I can barely wrap my head around the fact that it is December already let alone bust out the eggnog. Did you know that this time last year I was only 10 days away from graduating with my PhD? I had already defended and passed my dissertation in September but awaited the ceremonial part. Maybe I should plan something special for my 1 year graduation anniversary… more of that later.

Let’s make curry. This recipe is fairly quick and easy, making it a good weeknight meal. Just don’t do what I did and completely forget to add the onions. While eating it I sat there pondering why it didn’t taste quite right, as if something was missing. Oh look there’s the onion I was supposed to chop up and cook in it. And you better believe I cooked up that onion and stirred it in. I have to admit however, that this was not my favorite curry recipe. It was pretty good but I think it would have been better if I had made it with coconut milk. The evaporated milk just didn’t have the depth of flavor I was looking for, so next time I will try coconut milk and have reflected this option in the ingredients.

One year ago: Eggnog Cheesecake Bars with Cranberry Swirl

Two years ago: Hot Cocoa Blossoms

Four years ago: Latkas

EASY CHICKEN CURRY

Serves 4

Ingredients:

2 Tbsp olive oil

1 lb. boneless, skinless chicken breasts, cubed

1 lb. baby red skinned potatoes, quartered

2 carrots, peels and sliced

1 small white onion, sliced

1 Tbsp curry powder

1 cup plain Greek yogurt (I used whole milk Chobani)

1 (14 oz.) can evaporated milk (or coconut milk)

1 tsp salt

1 tsp ground black pepper

2 cups cooked basmati or jasmine rice

Fresh cilantro leaves, for garnish (optional)

Directions:

  1. In a large skillet over medium heat, add 1 tablespoon of oil. Add chicken and cooked until no longer pink. Transfer chicken to a plate.
  2. To the same skillet, add about tablespoon of oil followed by the potatoes, carrots, and onion. Cook, stirring occasionally, for 10-15 minutes, or until potatoes are tender. Add curry powder and cook for another minute, stirring constantly.
  3. Reduce heat to low. Stir in yogurt and milk and cook, stirring occasionally, for 3 minutes, or until starting to thicken. Stir in salt, pepper, and chicken. Serve over rice and garnish with cilantro, if using.

Source: Adapted from Semi-Homemade, September/October 2010.

Signature

Pesto Chicken Pizza with Mascarpone, Spinach, and Sun-Dried Tomatoes

This pizza may have a long name but it’s nothing to be afraid of and if you haven’t tried mascarpone on pizza before, you are seriously missing out!

Pesto Chicken Pizza 2

Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).

P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.

Pesto Chicken Pizza 1

One year ago: Lattice Chicken and Sweet Potato Potpie

Two years ago: Apple-Cranberry Oatmeal
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Spinach and Feta Chicken Rollatini & Cookbook Giveaway

Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.

Prevention RD Cooking and Baking with Almond Flour

I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.

Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.

And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post.

Spinach and Feta Chicken Rollatini

The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.

The second recipe I tried is the one I am sharing with you. Chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.

One year ago: Lighter Chicken Parmesan

Two years ago: Chicken Gnocchi Soup

Three years ago: Apple Butter Granola
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Prosciutto-Wrapped Chicken with Balsamic Date Sauce

Fancy looking food doesn’t have to be difficult. Cook up with prosciutto-wrapped chicken with a balsamic date sauce in under 20 minutes.

Prosciutto-Wrapped Chicken with Balsamic Date Sauce

How do you make cheese stuffed and bacon wrapped chicken fancy? You use prosciutto instead of bacon and slather it with some balsamic-date sauce. This chicken may look and sound fancy but it is also easy to make, with the hardest part being not eating the prosciutto before wrapping it around each piece of chicken (maybe you should buy extra just in case). After cooking the chicken to golden perfection, balsamic vinegar and chopped dates are combined in the same skillet to absorb all the leftover chicken, prosciutto, and cheese flavors. Spoon over chicken and enjoy.

One year ago: Apple Cinnamon Pretzels

Three years ago: Basil Butter
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BBQ Chicken Pizza with Cornmeal Crust

Break out of the traditional pizza mold with this BBQ chicken pizza. A cornmeal crust topped with BBQ chicken, mozzarella, smoked gouda, and red onion.

BBQ Chicken Pizza with Cornmeal Crust

I love pizza, mostly for it’s versatility. Just like brownies andcookies you can cram just about anything in there. Change the crust, sauce, cheese, toppings, seasonings – the combinations are endless. This allows you to make your pizza your own which is why making pizza at home is so much fun. You can even stuff the crust, adding a whole new variable. Did anyone else drool over Pizza Hut’s commercial for their new bacon and cheese stuffed crust? Come to mamma.

If my childhood self knew the kinds of things my adult self would be putting on top of a sacred cheese pizza I would have be dumbfounded. Falafel? Butternut squash? JalapenoEggs!? The horror! And to think I even dared to put onion on today’s pizza. My childhood self would not have stood for it. It was a brave day when I would have sausage or pepperoni. As you can tell I was a very adventurous child when it came to food and I have come a long, long way. Some of my family members still like to recall how picky of an eater I used to be whenever I whip up something particularly unusual.

But I digress. Bring on all the toppings! Today I give you the recipe for a pizza I discovered upon moving to Memphis nearly a decade ago (holy crap), BBQ pizza. I thought Cincinnati was weird their their combination of chili and spaghetti, but BBQ on pizza? Yes BBQ on pizza and it’s wonderful. I even added cornmeal to the crust to give it a cornbread-like flavor. BBQ pizza was the first pizza to open my eyes to the world of non-marinara sauce based pizzas. And what a fabulous journey it has been!

What is your ideal pizza?

Two years ago: Buckeye Cheesecake

Three years ago: Rustic Sourdough Bread
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Baked Chicken Fajitas

Trade in taco night for fajita night with these easy baked chicken fajitas. Served with your favorite toppings and wrapped in warm flour tortillas.

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For this month’s Secret Recipe Club I was assigned to Rebekah’s blog Making Miracles. After browsing her recipe list I found myself quickly adding recipes to my bookmarks for things such as Italian sliders, seared pork tortas, and of course oatmeal peanut butter cookies because you all know how much I cannot ignore a good peanut butter recipe. But ultimately I landed on a recipe for baked fajitas – Mexican Monday anyone!?

Baked Chicken Fajitas 1

Fajitas are one of my favorite Mexican dishes to order and I was excited by how easily it came together, and using only one pan, making it a perfect weeknight meal. Serve it with your favorite toppings all wrapped in a soft, warm flour tortilla and your cannot go wrong. I did increased the amount of chicken and bell pepper slightly but other than that kept the recipe the same. Thanks Rebekah for the great meal!

Baked Chicken Fajitas 2

One year ago: Single Serving Peanut Butter Krispie Chocolate Balls

Three years ago: Petri Dish Cookies
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Lighter Chicken Bellagio

Oven-fried chicken with prosciutto, arugula and a guiltless pesto-asiago cream sauce aka a lighter version of the popular dish “Chicken Bellagio”.

Lighter Chicken Bellagio 2

Yesterday’s interview for an adjunct teaching position went very well. In fact they were quite impressed with me! The down-side is that they may only have one class for me to teach in the upcoming term (which translates to a small paycheck). But they might have more next term which starts in December, so getting my foot in the door now could pay off. I have lots to think about and if you know me at all you are aware of my very pensive mind. Which is a nice way of saying I think too darn much, especially when it involved life decisions.

Lighter Chicken Bellagio 1

In an effort to not over-think things let’s soothe the mind, body, and soul with some comfort food that’s been lightened up. I first had Chicken Bellagio at an Italian restaurant in Rochester, NY but apparently it is also a very popular dish at the Cheesecake Factory. Either way, after experiencing it I decided I needed to make a homemade version that is slightly healthier. The chicken is oven-fried and served over whole wheat pasta tossed in a light pesto-asiago cream sauce with prosciutto. Top it off with some fresh arugula and it’s a sight for sore eyes!

One year ago: Jalapeno Cheddar Chicken Burgers with Guacamole

Three years ago: Goat Cheese Cheesecake with Basil Roasted Peaches
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