Posts Tagged ‘chicken’

Chicken and Roasted Red Pepper Pizza with Rosemary Beer Crust

It’s been way too long since I’ve posted a pizza recipe. The last one was a Cast Iron Skillet Brussels Sprouts Bacon Pizza back in April due to the fact that I don’t usually have time to let the dough rise during the week. Sometimes I get around that by mixing the dough before going to the gym and by the time I get back it’s ready to go.

This pizza uses pizza yeast for the dough which means homemade pizza on a weekday without any tricks! Pizza yeast requires zero rise time, which at first kind of worried me but it really does work. And to make this dough even more special it is made with beer and rosemary. It was the perfect base to be topped off with chicken, roasted red pepper and feta cheese.

Chicken and Roasted Red Pepper Pizza

One year ago: Baked Turkey Ricotta Meatballs

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Creamy Chicken and Herb Skillet

This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week. I have two chapters nearly finished already because they are also two papers I am going to publish soon, but the intro required some serious attention so that’s what I am giving it. Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Feast your eyes upon this while I go write more jargon about Candida albicans drug resistance.

Creamy Chicken and Herb Skillet

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Chicken Taco Salad with Quesadilla Strips

Salad?!? When was the last time I posted a recipe for a salad? There was a small salad served alongside the mini Greek meatloaves I shared in early May, but before that it was the roasted butternut salad in January (which blew my mind). But I keep telling myself I need make salads more often and in an effort to eat more greens I made this salad topped with taco-seasoned grilled chicken and all sorts of good taco-salad-esque things – even quesadilla strips. You can barely find the leafy greens under all of that but hey, it’s still a salad right?

Chicken Taco Salad with Quesadilla Strips

Two years ago: Zucchini Bread
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Honey-Lime Chicken Kebabs

After my cousin’s bachelorette party over Memorial weekend, Shiva’s shower this past weekend, the upcoming two more bachelorette parties for Amber and Shiva and then the 3 weddings themselves, I am super excited about wedding season this summer. Unfortunately, it also leaves my mind very blank when it comes to talking about today’s recipe.

Between avocado, mini sweet bell pepper and mango I cannot get enough. Since this meal includes two of those current obsessions, I ended up making it twice in one week. Plus it was crazy easy to make. I think that’s enough information to convince you to make this for yourself! Ii is halved from the original recipe resulting in 2 servings, but you can easily double it back for four.

Honey-Lime Chicken Kebabs

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Simple Chicken & Sweet Pepper Stir Fry

In undergrad I made a lot of stir fries. Oh the days before food blogging and my desire to make new recipes all the time. And the days when I was even less financially stable than I am now, which is hard to imagine as I sit here worrying how my bank account it going to survive the month. How did I function all those years with even less money than I have now? But I digress.

Stir fries are great not only because they are fast, but because you can really throw in whatever veggies and sauces you have lying about in your fridge. My new veggie obsession is baby sweet bell peppers because in the past I always find myself with fractions of bell peppers, but now I can just use little ones. A couple of those, a small chicken breast, soy sauce and some chili garlic sauce makes for a delicious stir fry.

In unrelated news, today is my sister-in-law Kate’s birthday! Happy 29th Birthday <3!! Hope you enjoy your birthday package that arrived yesterday ;-).

Simple Chicken & Sweet Pepper Stir Fry

One year ago: Strawberries and Cream Pie

Two years ago: Blueberry Pomegranate Smoothie
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Guacamole Tortilla Chip-Crusted Nacho Chicken

Prepare yourself, for an awesomely different looking chicken dish – it’s GREEN!! This is not Dr. Seuss’s green eggs and ham, we’re talking about Cinco de Mayo food!

In addition to the delicious strawberry margarita mix from On The Border, which I used to make the cupcakes I shared yesterday, I also received their Monterey Jack Queso, Medium Salsa, and Guac Blast Tortilla Chips. Did I get your attention with that last item? Because it surely caught my eye when I first saw them. They really are very green and since they taste like guacamole you almost don’t need to dip them in anything. But that didn’t stop me from dipping them into the Monterey Jack Queso… MmMmm.

I decided to have some fun with these products and used the chips as the breading for an oven-fried chicken. It resulted in a fabulously green and festive exterior, which was packed with flavor and crunch to boot. The queso was mixed up with some Greek yogurt (my favorite sour cream substitute), to then be dolloped on top of the cooked chicken along with some salsa and cheese. It’s a full blown Mexican fiesta all on one piece of chicken!

Guacamole Tortilla Chip-Crusted Nacho Chicken

One year ago: Chocolate Chip Cookie Dough Brownies

Two years ago: Butterscotch Truffles
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Pass the Cook Book Club: Jenny Flake’s Chicken Mango Quesadillas

Welcome to April’s edition of Pass the Cook Book Club, hosted by Kita of Pass the Sushi and Girl Carnivore (her newest brainchild)! This month we cooked from The Picky Palate Cookbook, written by Jenny Flake herself. I was super excited to dig into these recipes because her blog was one of the first food blogs I started reading back in the day.

PCBC-post-image

Originally I had planned on making the mini peanut butter and jelly pies, but decided that I had to try out the quesdillas using mango because I was curious about the flavors. Unfortunately the recipe called for shrimp (being a non-seafood eater), but was an easy fix by substituting with chicken and was overjoyed with the results! Enveloping the chicken was a cream cheese mixture that was exceptionally creamy, while the mangoes added sweetness. You must make these, because every day that goes by without them is a missed opportunity for deliciousness.

Chicken Mango Quesadillas

One year ago: Chicken & Spinach Alfredo Pizza

Two years ago: Cake Batter Fruit Dip
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Chicken Burgers with Garlic-Rosemary Greek Yogurt

There are two situations in which I will always struggle to stay awake: journal club/seminar and watching TV while lying down. For journal club or seminar, it has nothing to do with the quality of the material presented but rather the darkness of the room or auditorium. No matter how energized I am before entering, I without fail will bob my head at least once. Of course when it’s over I return to my alert, awake state. Bizarre.

Then there’s falling asleep watching TV. If you ever watch TV with me, do not let me turn horizontal because I will be out before you know what happened. Again, I do not necessarily have to be tired but it’s probability of occurring increases with the lateness of the day. For this reason I have a chaise lounge attached to my sectional couch allowing me to stretch out yet stay upright and awake! And yes I own a huge sectional and live alone. ::sprawl::

However, I will never fall asleep in front of food so let’s talk about these burgers. Chicken burgers sometimes can end up a bit dry, but with the addition of Greek yogurt that does not happen here. I was drawn to these not only because of their use of Greek yogurt, but also the rosemary. The last time I made a chicken burger with rosemary it blew my mind – fresh rosemary adds such great flavor!

Chicken Burgers with Garlic-Rosemary Greek Yogurt

One year ago: Whole Wheat Thin Crust Pizza Dough
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Slow Cooker Chicken Nachos

After 6 years of grad school you would think I would be completely dependent upon my slow cooker to provide sustenance. Somehow I’ve only started utilizing it frequently over the past year (and also maintained my blog without depending on it to do the cooking for me) and have discovered a whole new world of slow cooking that I never knew existed. I used to think slow cookers were only for stew-type meals, and a few years ago would’ve never dreamed of being able to cook oatmeal, dessert, or Asian cuisine in it. Most recently I enjoyed slow cooked chicken for tacos, which then lead me to try the same process for nachos.

Although my slow cooker is a bit temperamental and had to cook this on low for only 3 hours instead of the directed 6, at least I know my slow cooker well enough to do so. Since I do not have a slow cooker with a timer on it – just on, warm, low and high – I now use a plug timer. Before I used this method I could only use my slow cooker on the weekends, and that kind of defeats the purpose. Now I set it up right before I leave in the morning with the plug timer turning on a few hours after I leave so that it just finishes cooking when I get home. And what a great meal to come home to! Once it was all prepared with the toppings it was actually hard to believe it came from something as simple as a slow cooker.

Slow Cooker Chicken Nachos

One year ago: Cheesy Potato Casserole
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Baked Quinoa Chicken Parmesan

Finally decided to get a z-pack in order to fend away this lingering sinusitis that I’ve been battling, but it hasn’t seemed to greatly increase my recovery rate. I may be wrong, but I feel as though the improvements this far are merely my own body’s accomplishments. Guess that means it could be viral, but either way it’s been a week and I’m tired of having stopped up nose and ears. So with that, let’s talk about some healthy comfort food.

If you haven’t tried quinoa yet, this this is a great place to start. As someone who has played around with quinoa a bunch, this was by far my favorite recipe using quinoa. It’s a healthier version of Chicken Parm! I’m almost mad at myself for not trying it sooner, especially after Tracey raved about it. I did note that she mentioned missing the breading on the chicken in the recipe she posted, so I decided to bread my chicken up! Obviously I do not know what it would’ve been like without it, but was very pleased with the results.

Baked Quinoa Chicken Parmesan

Two years ago: White Bean Chicken Chili
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