Pesto Chicken Salad on Pretzel Buns

This is probably the easiest recipe on my blog. The best thing about it? No cooking. If you're in hurry like me, you can easily buy the ingredients - from the pesto to the buns. If, however, you have time to spare, you can certainly try your hand at baking your own pretzel buns and making homemade pesto. Either way, this is one delicious sandwich. 

Pesto Chicken Salad on Pretzel Buns

Ingredients

Pretzel Buns

Cooked and cut chicken
Pesto

Avocados

Lime juice
Kosher Salt
Tomatoes

Directions
Toss the chicken in enough pesto to coat. 

Slice the avocados very think and toss in a little lime or lemon juice to prevent browning and sprinkle with salt.

Slice tomatoes thin.

Layer the chicken, avocado and tomato on the bun. Enjoy!

Skinny Buffalo Chicken Dip

Buffalo chicken wings can be be oh-so-tasty; yet oh-so-fattening! I mean, it is drowning in butter and often deep fried. But guess what I found? A recipe for buffalo chicken dip. It has all the flavor of buffalo wings without the messy hands or the high calorie count! Using low-fat and fat-free ingredients, this is the perfect appetizer for your Super Bowl party! Just adjust the heat to your liking and serve with celery, chips or crackers.

Skinny Buffalo Chicken Dip
Makes 5 1/2 cups

Ingredients
4 oz. reduced fat cream cheese, softened
1 cup fat free sour cream
1/2 cup Frank's hot sauce (ow whatever hot sauce you like)
1/2 cup crumbled blue cheese
1 tsp. white wine vinegar
2 cups cooked shredded chicken

Directions
Mix the first five ingredients until smooth. Add the chicken and put this in the crock pot on low for 3-4 hours. Serve warm.

Chicken Gyros

Newsflash! I have a new favorite go-to dinner - chicken gyros. Not only are these a treat to eat, but they are really fun to make as well. I love the cool garlicky, cucumbery sauce, the flavorful chicken and the soft pita. It all combines to make one phenomenal culinary experience. And if you're lucky, you may even manage to have some leftovers for the next day. That is, if you're lucky enough to have any leftovers.

Chicken Gyros

Serves 4 to 6

Ingredients
For the tzatziki:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1¼ lbs. chicken pieces (I use boneless, skinless chicken breast halves)


To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas, top with chicken breast, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Cajun Chicken Pasta

This is an exceedingly yummy, decadent pasta dish with chicken, vegetables, and lots and lots of scrumptious carbs.

It’s a cinch to throw together, and if you don’t have prepared Cajun spice in your cabinet, you can just throw a few spices together to make your own combination. Different Cajun spice mixtures use different combinations of ingredients, but if you stick to basics like cayenne pepper (important!), paprika, white pepper (plenty, to help the spice factor), and garlic or onion powder, you’re doing just fine. And you can add Cajun extras to this dish such as Andouille sausage, crawfish, or shrimp. Play with it…have fun!

Just remember: part of the deliciousness of this pasta dish is the spicy kick. So, don’t be a wimp!

Cajun Chicken Pasta
Serves 6

Ingredients
3 whole boneless, skinless chicken breasts, cut into cubes
3 teaspoons Cajun spice mix,
1 pound fettuccine
2 tablespoons olive oil
2 tablespoons butter
1 whole green bell pepper, seeded and sliced
1 whole red bell pepper, seeded and sliced
½ whole large red onion, sliced
3 cloves garlic, minced
4 whole roma tomatoes, diced
2 cups low sodium chicken broth
½ cup white wine
1 cup heavy cream
Cayenne pepper to taste
Freshly ground black pepper, to taste
Salt to taste
Chopped fresh parsley, to taste

Directions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic.

Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

Creole Chicken Wraps

I have one word for these wraps: de-lish! This is a great dish to get the kids involved once all the initial ”prep” work is done. Call the kiddies in the kitchen and get an assembly line forming and voila! Chicken wraps in a snap! Tasty, spicy and delicious!

Creole Chicken Wraps
Makes 4 wraps

Ingredients
For the Rub:
2 tablespoons paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon chili powder
1 teaspoon ground cumin
Sea salt and freshly ground black pepper

For the Wraps:
1 cup mayonnaise
1 pound skinless, boneless chicken breasts
Vegetable oil, for the grill
4 pieces flatbread (use store-bought)
1 cup shredded mozzarella cheese
4 plum tomatoes, sliced
8 romaine lettuce leaves

Directions
Make the rub: Mix all of the ingredients in a small bowl with 2 teaspoons salt and 1 teaspoon black pepper.

Prepare the wraps: Whisk the mayonnaise and 1 tablespoon of the rub in a bowl. Cover and refrigerate until ready to use.

Preheat a grill or grill pan to medium high. Toss the chicken with 3 tablespoons rub. Oil the grill; grill the chicken until marked, about 6 minutes. Turn and grill until cooked through, about 4 minutes. Transfer to a cutting board.
Wipe the grill clean and brush with more oil. Lay the bread on the grill, then brush with the spiced mayonnaise and top with mozzarella. Grill until the bottom is marked, 1 to 2 minutes. Transfer to a cutting board.
Cube the chicken and arrange down the center of each piece of bread. Top with the tomatoes, and lettuce. Roll up and wrap with parchment paper or foil to seal.

Garlic Chicken Spring Rolls

Food blogging can make me chunky if I'm not careful and every now and then my jeans can barely zip up. When that’s the case, I like to make dishes that make my body, eyes and stomach happy. And nothing makes me happier than fresh spring rolls. Loaded with fresh vegetables, light proteins and fresh herbs which are rolled in a rice paper is like eating a salad in a roll. It helps keep my meals interesting, versatile and my mental state happy.

Garlic Chicken Spring Rolls

Ingredients
2 pounds of boneless chicken
4 tablespoons vegetable oil
2 medium cloves of garlic, minced
2 teaspoons of sesame oil
4 teaspoons soy sauce or fish sauce
Fresh basil, mint or other herbs
Fresh lettuce, chopped or torn in small pieces
Carrots, celery, cucumbers, daikon radish or bell peppers
Rice paper

For Garlic Soy dip:
4 tablespoons light soy sauce
1 medium clove of garlic, minced
1 tablespoon lime juice
¼ teaspoon sugar
¼ teaspoon of sesame oil

Directions
For the Chicken: In a large bowl, combine chicken, vegetable oil, sesame oil, garlic and soy sauce. Cover well and allow marinating for about 20 minutes.
Heat frying pan and cook chicken. Slice in chicken in thin slices, about 1/4 inches for rolling.
Gather vegetables, rice paper, and board surface to roll on and bowl of hot water.

For the Dip: Combine all ingredients well.

For the Rolls: In large bowl, fill it with water and make it warm by adding hot water. Gently dip each rice paper wrapper in warm water for a few seconds till damp. Don’t over soak the rice paper. Place rice paper on plate, or working surface. As rice paper begins to absorb the water and become more soft and pliable (10-30 seconds, depending on wrappers and water temp.), begin to add the fillings.

On the 1/3 section of the rice paper wrapper closest to you, start layering your fillings of lettuce, herbs, chicken and vegetables.

Start rolling the wrapper over the fillings away from you, tucking and rolling the wrapper with your fingers, making sure all the fillings remain right and round within the rice paper wrapper.
Serve immediately with soy dip, or cover with plastic wrap to eat a few hours later.

Thai Chicken Bites

These appetizers are easy to make and easy to eat! Crispy, sweet and salty. One of my favorites!

Thai Chicken Bites
Serves 4


Ingredients
Canola, Vegetable or Peanut oil, for frying
2 whole boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoons garlic powder
Salt and pepper, to taste
2 whole eggs
4 tablespoons milk
⅓ cups Sweet Chili Sauce
Carrot and cilantro, for garnish

Directions
Pour 1-2 inches of oil into a deep skillet. Preheat over medium heat.

Cut chicken into bite-sized pieces and set aside. In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into the dry mixture first, then into the egg mixture and back to the dry. Make sure you coat the chicken completely during each step! Place chicken pieces into hot oil and fry until golden brown on each side, about 3-4 minutes per side. Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Divide into two equal portions and top with carrot and cilantro. Serve.

Indian Chicken Curry

I like thick, spicy curries – Hawaiian, Japanese, Thai, and Indian. I’m not particularly fond of coconut flavors in my curry but this recipe made me rethink that. Serve this over rice and/or with naan bread as an accompaniment and it almost feels like an authentic Indian meal.

Indian Chicken Curry

Ingredients
¼ cup and 2 tablespoons olive oil
2 small onions, chopped
4 cloves garlic, minced
¼ cup and 2 tablespoons curry powder
2 teaspoons paprika
2 bay leaves
1 teaspoon grated fresh ginger root
1 teaspoon sweetener of choice (I like maple syrup)
salt to taste
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons tomato paste
2 cups plain yogurt
½ cup coconut milk
1 lemon, juiced
1 teaspoon cayenne pepper

Directions
Heat olive oil in a large skillet over medium heat. Sauté onion until lightly browned. Stir in garlic, curry powder, cinnamon (if using) paprika, bay leaf, ginger, sweetener and salt. Continue stirring for 2 minutes.

Add chicken pieces, tomato paste, yogurt, and coconut milk. Bring to a boil. Remove from heat. Stir in lemon juice and cayenne pepper and remove bay leaf. Serve immediately.

Tandoori Grilled Chicken

This Tandoori Grilled Chicken is one of our all-time favorite meals. The Indian-inspired chicken breast is great on sandwiches, but would also pair beautifully with Bush’s Bourbon and Brown Sugar Grillin Beans. What wouldn’t pair well with Bourbon and Brown Sugar Beans?

Tandoori Grilled Chicken
Serves 2 to 4

Ingredients
3 large boneless, skinless chicken breast halves
1 cup plain yogurt
⅓ cup cider vinegar
¼ cup canola or vegetable oil
3 tablespoons ground cumin
2 tablespoons curry powder
2 teaspoons granulated garlic
2 teaspoons kosher salt
1 teaspoon ground cayenne pepper
1 teaspoon ground ginger (or 1 tablespoon grated ginger root)

Directions
Add all of the ingredients except the chicken to a Ziploc resealable bag (or whisk together in a flat baking dish.) Set aside.

Pat the chicken breasts dry with paper towels and lay out flat on a cutting board. Holding a large, sharp knife parallel to the cutting board, cut the down the length of the chicken breast, dividing it into two evenly thick pieces. This is easiest if you press your other hand down flat on the chicken breast to hold it steady.

Transfer the chicken breasts to the Ziploc bag containing the marinade. Seal the top and squish the bag around gently to coat the chicken evenly. Place the bag in a bowl to catch any leaks and stash in the refrigerator for at least 2 hours but preferably overnight prior to grilling.

When you’re ready to cook the meat, preheat the grill, with the cover down, to high. Oil the grill racks very well as the chicken has a tendency to stick. Remove the chicken from the marinade, shake off excess and place on grill racks. Don’t move the chicken around once it’s on the grill. Give it a chance to develop a nice crust.
Cook, covered for 4 minutes, flip the chicken breasts and continue cooking, covered until the internal temperature of the chicken breasts reaches 160 degrees F. It’ll have charred bits on it and look delicious.

Transfer to a platter and tent loosely with foil until ready to serve.
 

Grilled Chicken and Roasted Pepper Panini

I love Panini’s. In fact, I like them better than your standard, white bread sandwich. Give me grilled bread anytime. Panini’s are like pizza or quesadillas: the combinations and permutations are endless. And delicious.

Grilled Chicken and Roasted Pepper Panini
Serves 4

Ingredients
Store-bought rotisserie chicken
8 whole sundried tomatoes, packed in oil
3 tablespoons pesto
1 tablespoon extra virgin olive oil
1 tablespoon lemon juice
½ teaspoons kosher salt
Freshly ground black pepper
¼ cups mayonnaise
2 whole red bell peppers
8 whole slices Provolone or Mozzarella cheese
8 slices whole grain sandwich bread
4 tablespoons butter, softened

Directions
For the chicken: Slice chicken into strips.

For the spread: In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.

Roasting the red peppers: If you have a gas cook top, blacken red peppers directly over the flame. (If you do not have a gas cook top, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a Ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.

To assemble the Panini: Spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. Place the other four pieces of bread with the spread face down. Butter both sides of sandwich, and then grill in Panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.) Slice sandwiches in half and serve immediately.

Sesame Chicken with Snow Peas

A busy schedule doesn’t mean you have to live on takeout and PB&J. Skip takeout and serve this lightened-up version instead. It’s ready in just about 30 minutes.

Sesame Chicken with Snow Peas
Serves 4

Ingredients
5 tablespoons low-sodium soy sauce
4 teaspoons toasted sesame oil
2 teaspoons honey
1 ¼ pounds skinless, boneless chicken breasts, cut into ¾ -inch chunks
6 teaspoons canola or vegetable oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 ¼ cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste or sriacha
4 cups snow peas, trimmed
Cooked brown or white rice, for serving (optional)
2 tablespoons toasted sesame seeds

Directions
Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

Remove the chicken from the marinade using a slotted spoon. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches; turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.

Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions, reserving some of the green parts for topping. Add the ginger and garlic and cook, stirring, 1 minute. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

Meanwhile, cook the snow peas in a steamer basket set over a few inches of boiling water until crisp-tender, 2 to 3 minutes.

Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired. Top with the sesame seeds and reserved scallion greens.

Mochiko Chicken

In Hawaii, if there’s one thing we love its pot lucks. Pot lucks are when a group of people get together and everyone brings a dish to share. One of my all-time favorite contributions is Mochiko Chicken. It is sort of like a Japanese sweet fried chicken. It’s easy to make and always the hit of any party.

Mochiko Chicken
Serves 4 to 6

Ingredients
2 lb boneless, skinless chicken, cut into small pieces
4 tablespoons Mochiko flour
4 tablespoons cornstarch
4 tablespoons sugar
5 tablespoons soy sauce (recommended: Aloha Shoyu)
2 garlic cloves, chopped
¼ teaspoon salt
2 eggs, beaten
Oil for frying

Directions
Combine all ingredients except chicken and oil. Add chicken and marinate overnight or for at least 5 hours. Fry in oil until golden brown.

Asian Tacos

Tacos with a twist! Wrap up dinner using a super-fast stir-fry with chicken, veggies and sauce.

Asian Tacos
Serves 4

Ingredients
1 tablespoon vegetable oil
1 ¼ lb boneless, skinless chicken breasts, cut into thin strips
1 bag (1 lb) fresh broccoli, red peppers and onions (or other combination),
½ cup stir fry sauce or Thai peanut sauce
1 package flour tortillas for burritos

Directions
In 10-inch skillet or wok, heat oil over high heat. Add chicken; cook and stir 3 to 4 minutes or until chicken is no longer pink in center. Remove from heat.

Cut vegetables into about ½ -inch pieces; add to chicken in skillet. Cook and stir over medium-high heat about 2 minutes or until vegetables are crisp-tender; drain. Add ½ cup stir-fry sauce. Cook and stir about 2 minutes or until hot.

Spread about ½ cup of the chicken mixture over half of each tortilla; fold tortillas in half. (Fold tortillas in half again if desired.) Serve with additional stir-fry sauce.

Grilled Chicken Wraps

I’m feeling kind of lazy tonight… Not to mention my cupboard looks like Old Mother Hubbard. Ooh! We have chicken. Check. Cheese. Check. Tortillas. Check. I can make grilled chicken wraps! Easy and delicious, this will make the perfect dinner tonight with a side salad. After all, mom deserves a night “off” every now and then, right? I can’t be expected to make four-star dinners every night…

Grilled Chicken Wraps
Serves 4

Ingredients
1 lb. boneless, skinless chicken breasts
2 teaspoon oil
1 cup shredded cheese (recommended: Mexican-Style Four Cheese)
1 tomato, chopped
3 tablespoons Italian dressing
2 teaspoons chili powder
4 flour tortillas (8 inch)

Directions
Heat grill to medium heat.

Brush chicken with oil. Season with salt and pepper. Grill 6 to 8 minutes on each side or until done. Cut into strips; place in medium bowl.

Add cheese, tomatoes, dressing and chili powder; mix lightly. Spoon down centers of tortillas. Fold in opposite sides of tortillas; roll up burrito-style.

Grill wraps; seam sides down, 8 to 9 minutes or until golden brown, turning after 5 minutes.

Chicken Enchiladas

I had never made enchiladas before but I made this last night and believe me I will make it again. I never knew how much prep work goes into making enchiladas but the end result is well worth it. Even my kids loved it! As my five, correction: soon-to-be-six-year-old said, “It’s yummy in my tummy!” Serve with rice and beans and you’ve got a complete meal. Oh! And don’t forget the margaritas!

Chicken Enchiladas
Serves 6

Ingredients
For the sauce:
1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 can (28 ounce) enchilada sauce
2 cups chicken broth
½ teaspoons salt
½ teaspoon ground black pepper

For the filling:
3 cups shredded rotisserie chicken
1 can (4 ounce) diced green chilies
½ teaspoon salt

10 corn tortillas
½ cups vegetable oil
3 cups grated sharp cheddar cheese
½ cup chopped cilantro

Directions
Step #1 – The Sauce
In a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.

Step #2 – The Meat
Combine the chicken with 1 can diced green chilies and seasoned salt in a bowl. Set aside.

Step #3 – Tortillas
Heat vegetable oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.

Step #4 – Assembly
Preheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat mixture and a little grated cheese in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving.

Buffalo Chicken Sliders

If you love buffalo chicken wings how about making them as sliders for a change? I can’t wait to have my friends over for the big game. I predict it’ll be a showdown between the Packers and the Steelers. This recipe will have your guests doing the Lambeau Leap. Go Pack!

Buffalo Chicken Sliders

Serves 4 to 6

Ingredients
Blue Cheese Sauce:
1 cup mayonnaise
½ cup crumbled blue cheese
1/3 cup chopped celery
2 tablespoons white vinegar
¼ teaspoon salt
¼ teaspoon ground black pepper
Peanut oil, for frying
3 eggs
½ cup hot sauce
½ pound boneless chicken breasts tenders, pounded to 1/2-inch thickness
Pinch salt
Pinch freshly ground black pepper
2 cups self-rising flour
12 slider buns
12 slices tomato, optional
12 lettuce leaves, optional

Directions
In a medium bowl combine the mayonnaise, blue cheese, celery, vinegar, salt, and pepper in a medium-sized bowl. Cover and refrigerate until ready to serve.

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees.

In a medium-size bowl, beat the eggs with the hot sauce. Season the chicken with salt and pepper, to taste. Dip the chicken in the egg mixture and then coat in flour. Fry the chicken for 6 to 8 minutes.

Toss the chicken into the blue cheese sauce. Put 1 piece of chicken on the bottom half of each bun. Top with tomato and lettuce, if desired. Cover with the bun tops and serve immediately.

Chicken Cacciatore

This yummy dinner is comfort food to the max. And it feeds an army. Enjoy my friends!

Chicken Cacciatore
Serves 6

Ingredients
1 pound egg noodles
8 whole chicken thighs, skin on
Salt and freshly ground black pepper, to taste
½ cups all-purpose flour
4 tablespoons olive oil
2 tablespoons butter
1 whole medium onion, halved and sliced
2 whole red bell peppers, cored and sliced
2 whole green bell peppers, cored and sliced
5 cloves garlic, diced
12 ounces, weight mushrooms (white or Crimini), sliced
½ teaspoons ground thyme
¼ teaspoons turmeric
½ teaspoons kosher salt
Red pepper flakes, crushed, to taste (optional)
¾ cups dry white wine
1 can (28 Ounce) whole or diced tomatoes (with their juice)
Chopped flat leaf parsley
Parmesan cheese, for sprinkling

Directions
Preheat oven to 350 degrees.

Cook pasta according to package directions. Do not overcook! Drain and set aside.

Salt and pepper both sides of the pieces of chicken. Dredge chicken in flour. Heat olive oil and butter in a heavy skillet or Dutch oven on the stovetop over medium-high heat. Place chicken skin down in pan, four pieces at a time. Brown chicken on both sides, then remove to a clean plate. Repeat with remaining chicken. Pour off half the fat in the pan and discard.

Add sliced onions and peppers, as well as the garlic. Stir around for 1 minute. Add mushrooms and stir around for 1 minute. Add thyme, turmeric, and salt. (And crushed red pepper flakes if you like things a little spicy.) Add extra black pepper to taste. Stir, and then pour in wine. Allow to bubble.

Pour in canned tomatoes and stir to combine. Add chicken back into the pan, skin side up, without totally submerging the chicken. Place lid on the pot and put it into the oven for 45 minutes. Remove lid and increase heat to 375 degrees. Cook for an additional 15 minutes.
Remove pan from the oven. Remove chicken from the pot and place it on a plate. Remove vegetables from pot and place them on a plate. Return pot to burner and turn heat to medium high. Cook and reduce sauce for a couple of minutes.

Pour cooked, drained noodles on a large platter or in a big serving bowl. Add vegetables all over the top, then place chicken pieces on top of the vegetables. Spoon juices from the pot over the chicken and pasta (amount to taste.)

Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

Shoyu Chicken

Try as I might I have yet to find a good Hawaiian/local place here that serves an awesome shoyu chicken much like Rainbow Drive-In. Its times like these I really miss home. Luckily for me, I have the perfect recipe and it’s easy and delicious! And it will curb any local food cravings to boot! Serve with rice and corn for a satisfying local dinner. Don’t forget to pour the sauce all over the rice – it's so ono (Hawaiian for delicious)!

Shoyu Chicken
Serves 12

Ingredients
12 lbs. chicken thighs
Sauce:
2-1/2 cups sugar
3-1/4 cups shoyu
3/4~1 cup vinegar
1/2 tsp. salt
1/2 tsp. pepper
6 dashes Worcestershire sauce
3~4 cloves garlic, crushed
3"~ 5" piece ginger, crushed

Directions
Wash, drain chicken, combine Sauce ingredients. Combine chicken & Sauce in pot, bring to boil, cook until chicken is tender, 30~40 min., stirring occasionally to coat chicken w/ Sauce. Skim oil, thicken w/ cornstarch, and bring to boil again.

Chicken and Dumplings

I have no idea if these are dumplings in the true sense… this is just a dang good bowl of yumminess. Give it a shot. It takes a while to whip up, but it’s really easy to make. And it’ll make anyone you serve it to say, “Ooh, aah and I love you.”

Chicken and Dumplings
Serves 8

Ingredients
2 tablespoons butter
2 tablespoons olive oil
½ cups all-purpose flour
1 whole chicken, cut into pieces
Salt and pepper
½ cups finely diced carrots
½ cups finely diced celery
1 whole medium onion, finely diced
½ teaspoons ground thyme
¼ teaspoons turmeric
6 cups low sodium chicken broth
½ cups apple cider
½ cups heavy cream

Dumplings:
1-½ cup all-purpose flour
½ cups yellow cornmeal
1 tablespoon (heaping) baking powder
1 teaspoon kosher salt
1-½ cup half-and-half
2 tablespoons minced fresh parsley (optional)
Salt as needed

Directions
Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour.

Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate.

In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, and then pour in chicken broth and apple cider. Stir to combine, and then add browned chicken. Cover pot and simmer for 20 minutes.

While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, and then add half-and-half, stirring gently to combine. Set aside.

Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, and then add chicken to the pot. Pour heavy cream into the pot and stir to combine.
Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving.

Chicken Parmigiana

Happy New Year! This is one of my go-to-dishes. My children clap. My husband rejoices. Rich, flavorful and totally satisfying, this meal is hearty and elegant. Break out the good Parmesan for this one. It’s the right thing to do.

Chicken Parmigiana
Serves 6

Ingredients
4 whole (up to 6) boneless, skinless chicken breasts, trimmed and pounded flat
½ cups all-purpose flour
Salt and pepper, to taste
½ cups olive oil
2 tablespoons butter
1 whole medium onion, chopped
4 cloves garlic, minced
¾ cups wine (white or red is fine)
3 cans (14.5 oz.) crushed tomatoes
2 tablespoons sugar
¼ cubes chopped fresh parsley
1 cup freshly grated parmesan cheese
1 pound thin linguine

Directions
Mix flour, salt, and pepper together on a large plate.

Dredge flattened chicken breasts in flour mixture. Set aside.

At this time, you can start a pot of water for your pasta. Cook linguine until al dente.

Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.

Remove chicken breasts from the skillet and keep warm.

Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes.

Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.

Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.

Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.