We used to have a restaurant here called Chevy’s Fresh Mex and I loved their delicious brothy Mexican chicken tortilla soup recipe, which wasn’t like my go-to recipe which is hearty and thick, this one is a flavorful broth served with chicken, and charred corn and topped with crunchy tortilla strips, avocado, cotija, and cilantro. I’ve been craving the soup lately, so I slow-simmered a Mexican-style chicken stock using the bones from a leftover roasted chicken. I served this soup for dinner on a cold rainy day and my entire family loved it.

Mexican Chicken Tortilla Soup

Mexican Style Stock:

• 1 chicken carcass, plus the wing and leg bones!
• 1 small onion, cut into wedges
• 3 green onions, chopped
• 2 celery stalks, roughly chopped
• 1 small carrot, roughly chopped
• 1 small tomato, chopped
• 1 poblano pepper, seeded & deveined, chopped
• 1 jalapeno pepper, seeded & deveined, chopped
• 5 cloves of garlic, skins removed, smashed
• Handful of cilantro, stems & all
• Handful of parsley, stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder, or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper, to taste
• Juice from 1/2-1 lime, to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil, or more if needed
• Sea salt

Serving:

• 1 cup frozen corn, thawed and charred
• Leftover roasted chicken, chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro, chopped
• Cotija cheese, crumbled
• Lime wedges

Mexican Chicken Tortilla Soup

Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on for 3-4 hours.

Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.

Taste the stock then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice, to taste

Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.

Slice the corn tortillas into thin strips.

When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.

Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.

Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately with lime wedges on the side. Enjoy.

Print

Mexican Chicken Tortilla Soup

Course Lunch, Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 4 hours hours 40 minutes minutes

Total Time 5 hours hours

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large Dutch Oven or Stockpot
• Fine Sieve Strainer
• Small skillet

Ingredients

Mexican Style Stock:

• 1 chicken carcass plus the wing and leg bones!
• 1 small onion cut into wedges
• 3 green onions chopped
• 2 celery stalks roughly chopped
• 1 small carrot roughly chopped
• 1 small tomato chopped
• 1 poblano pepper seeded & deveined, chopped
• 1 jalapeno pepper seeded & deveined, chopped
• 5 cloves of garlic skins removed, smashed
• Handful of cilantro stems & all
• Handful of parsley stems & all
• 1 bay leaf
• 1 tsp whole black peppercorns
• 1 tsp coriander seeds
• 1 tsp chicken bouillon powder or more to taste
• ½ tsp smoked paprika
• Sea salt and freshly cracked black pepper to taste
• Juice from 1/2-1 lime to taste

Tortilla Strips:

• 5 corn tortillas
• 2-3 tbsp vegetable oil or more if needed
• Sea salt

Serving:

• 1 cup frozen corn thawed and charred
• Leftover roasted chicken chopped into bite-sized cubes (as much as you want)
• 1 avocado
• Fresh cilantro chopped
• Cotija cheese crumbled
• Lime wedges

Instructions

• Make the Mexican-style stock by placing the chicken carcass, wing, and leg bones in a large Dutch oven or stockpot over low heat along with the onion, green onion, celery, carrot, tomato, poblano, jalapeno, garlic, cilantro, parsley, bay leaf, peppercorns, coriander seed, chicken bouillon powder, smoked paprika, sea salt, and freshly cracked pepper, to taste. Cover with water, about 6-7 cups, and simmer with the lid on, stirring occasionally, for 3-4 hours.
• Strain the mixture through a fine sieve. Discard the bones and veggies. Pour the stock back into the wiped-out Dutch oven or stockpot and simmer on the stove for about 30 minutes, uncovered to reduce a bit and get a richer flavor, make sure to skim off any fat from the top of the stock.
• Taste the stock then season with more chicken bouillon powder, sea salt, or freshly cracked black pepper, if needed.  Add fresh lime juice, to taste
• Meanwhile, make the crispy tortilla strips by filling a small skillet with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil, if it bubbles a lot, it’s ready.
• Slice the corn tortillas into thin strips.
• When the oil is HOT carefully place some of the tortilla strips into the hot oil, making sure not to overcrowd the skillet.  Using tongs, stir them around until crispy and lightly golden brown. Use a slotted spoon to remove the strips from the oil and place them on a paper towel lined plate. Immediately season with some sea salt. Repeat the process with the remaining strips; set aside until needed.
• Char the corn by heating a small skillet over high heat. Place the thawed corn on a few paper towels to drain off excess liquid. Pour the corn into the hot skillet and cook for a few minutes, stirring occasionally, until slightly charred.
• Serve the soup by ladling the Mexican-style broth into bowls. Add some charred corn, chopped chicken, and diced avocado. Top with the crispy tortilla strips, cilantro, and cotija cheese. Serve immediately with lime wedges on the side. Enjoy.

This New Orleans chicken wings recipe with spicy creole seasoning from Recipe Tin Eats looked tasty and I happened to have everything needed to make it. These chicken wings were super easy to make and turned out spicy, juicy, and flavorful. We all loved these Louisiana spicy wings and thought they paired nicely with homemade macaroni & cheese and some garlic roasted tomatoes.

New Orleans Chicken Wings

Ingredients:

• 2.5 lbs chicken wings cut up (wingettes & drumettes)
• 2 tbsp cilantro, chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves, finely grated with micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar, tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

How to Make New Orleans Chicken Wings:

Preheat the oven to 400 degrees. Layer your baking sheet with foil then line it with parchment paper.  Side Note: This will prevent the leaking of basting juices and make cleaning easier. 

Make the garlic butter by melting the unsalted butter then stir in the finely grated garlic until well combined; set aside.

Make the creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper, together in a small glass jar; seal with a lid and shake to mix well.

Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (hands are best), sprinkle with the remaining seasoning then toss again until all the wings are evenly coated. Next, drizzle the wings with the garlic butter and toss until evenly coated.

Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don’t overcrowd them.  Side Note: If they are too crowded they will not caramelize.

Bake the wings by placing them in the oven to bake for 30 minutes. Remove from the oven to baste the chicken wings.

Baste each chicken wing with the baking sheet juices using a basting brush then return to the oven to bake for another 10-15 minutes, or until cooked through and caramelized.

Remove from the oven and then baste the chicken wings again.

Serve the wings by placing them on a serving platter and pour the remaining baking sheet juices on top. Sprinkle with chopped cilantro and serve immediately. Enjoy.

Print

New Orleans Chicken Wings

Course Appetizer, Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Recipe Tin Eats

Equipment

• Baking Sheet

Ingredients

Ingredients:

• 2.5 lbs chicken wings cut up wingettes & drumettes
• 2 tbsp cilantro chopped (serving)

Garlic Butter:

• 3 tbsp unsalted butter
• 2 garlic cloves finely grated with micro planer

Homemade Creole Seasoning:

• 1½ tbsp brown sugar tightly packed
• 2½ tsp paprika
• 1½ tsp kosher salt
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp freshly cracked black pepper
• ½ tsp dried oregano
• ½ tsp dried thyme
• ¼ tsp cayenne pepper

Instructions

• Preheat the oven to 400 degrees. Layer your baking sheet with foil then line it with parchment paper.  Side Note: This will prevent the leaking of basting juices and make cleaning easier. 
• Make the garlic butter by melting the unsalted butter then stir in the finely grated garlic until well combined; set aside.
• Make the creole seasoning by combining the brown sugar, paprika, kosher salt, garlic powder, onion powder, freshly cracked black pepper, oregano, thyme, and cayenne pepper, together in a small glass jar; seal with a lid and shake to mix well.
• Season the chicken wings by putting them in a large bowl. Sprinkle them with half the seasoning, toss (hands are best), sprinkle with the remaining seasoning then toss again until all the wings are evenly coated.
• Next, drizzle the wings with the garlic butter and toss until evenly coated.
• Pour the wings SKIN SIDE UP on the prepared baking sheet in an even layer–don't overcrowd them.  Side Note: If they are too crowded they will not caramelize.
• Bake the wings by placing them in the oven to bake for 30 minutes.
• Baste each chicken wing with the baking sheet juices using a basting brush then return to the oven to bake for another 10-15 minutes, or until cooked through and caramelized.
• Remove from the oven and baste the chicken wings again.
• Serve the wings by placing them on a serving platter and pour the remaining baking sheet juices on top. Sprinkle with chopped cilantro and serve immediately. Enjoy.

I finally ordered Thai drunken noodles (pad kee mao) the last time we had take-out, and I can’t believe it took me so long to try them. I loved how slippery the wide rice noodles were and how well they soaked up the delicious sauce! I found this easy Thai drunken noodles recipe on Recipe Tin and adapted it by adding bok choy. My son and I ate these noodles for lunch and thought they were fantastic. Quick, easy, and so comforting!

Thai Drunken Noodles (Pad Kee Mao)

Noodles:

• 7 oz dried wide rice noodles, cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil (peanut & vegetable will also work)
• ½ yellow onion , chopped
• 1 bulb baby bok choy, leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs, cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce (can substitute soy sauce)
• 4 green onions, cut into 2-inch pieces
• 3 large cloves of garlic , minced
• 2 Thai chilies, deseeded, very finely chopped
• 1 cup Thai basil leaves

How to Make Thai Drunken Noodles (Pad Kee Mao)

Prepare the wide rice noodles per the package instructions; drain.

Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.

Heat the oil in a large cast iron skillet or wok over high heat.

Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.

Add the chicken and fish sauce, and fry until cooked, around 2 minutes.

Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.

Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

Print

Thai Drunken Noodles (Pad Kee Mao)

Course Main

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 2 - 3

Author Pam - For the Love of Cooking

Equipment

• Large Cast Iron Skillet or Large Wok

Ingredients

Noodles:

• 7 oz dried wide rice noodles cooked per package instructions

Sauce:

• 3 tbsp oyster sauce
• 1½ tbsp soy sauce
• 1½ tbsp dark soy sauce
• 1 tbsp water
• 2 tsp sugar

Stir Fry:

• 2 tbsp vegetable oil peanut & vegetable will also work
• ½ yellow onion chopped
• 1 bulb baby bok choy leafy green & white stem separated, white stem portions chopped
• ½ lb chicken thighs cut into bite-size pieces (chicken breast will also work)
• 2 tsp fish sauce can substitute soy sauce
• 4 green onions cut into 2-inch pieces
• 3 large cloves of garlic minced
• 2 Thai chilies deseeded, very finely chopped
• 1 cup Thai basil leaves

Instructions

• Prepare the wide rice noodles per the package instructions; drain.
• Make the sauce by whisking together the oyster sauce, soy sauce, dark soy sauce, water, and sugar until well combined.
• Heat the oil in a large cast iron skillet or wok over high heat.
• Add onion and white portion of the bok choy stems, and cook for 1 minute, stirring constantly.
• Add the chicken and fish sauce, and fry until cooked, around 2 minutes.
• Add green onion, garlic, Thai chilies, the cooked & drained noodles, and the well-whisked sauce, and cook, stirring constantly, for 1 minute until the sauce reduces and coats the noodles.
• Remove from heat and immediately add the fresh Thai basil leaves, toss until just wilted. Serve immediately. Enjoy.

I recently made this parmesan-crusted chicken Caesar salad for my husband and son and they thought it was delicious. They loved the parmesan-crusted chicken and the lemony garlic dressing along with the crisp romaine, crunchy herb croutons, and tons of parmesan. The salad disappeared quickly and I’m sure they’ll be requesting it again soon.

Chicken Caesar Salad

Caesar Dressing:

• 1/2 cup good mayonnaise
• 1-2 cloves of garlic, minced
• 1 anchovy fillet  **Leave out for vegetarian version
• 1 tbsp fresh lemon juice
• 1/2 tsp Worcestershire sauce
• 1/2 tsp Dijon mustard
• 1/4 cup finely grated parmesan cheese
• 1-2 tbsp milk (to adjust consistency)
• Sea salt and freshly cracked black pepper, to taste

Chicken:

• 1 chicken breast, boneless & skinless
• Sea salt and freshly cracked black pepper, to taste
• 1 egg, well beaten
• 1/2 cup parmesan, freshly & finely grated

Salad:

• 6 cups romaine lettuce, chopped
• 1/2 cup garlic and herb croutons
• Parmesan cheese, freshly grated
• Freshly cracked black pepper, to taste
• Lemon wedges, for serving

How to Make a Chicken Caesar Salad

Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.

Set aside for 30 minutes or more to allow flavors to mingle.

Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.

Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.

Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.

Cook the chicken by heating the olive oil in a medium skillet over medium-high heat.  Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it’s cooked through to an internal temperature of 165 degrees.

Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.

Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.

Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.

Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.

Print

Chicken Caesar Salad

Course Lunch, Main, Salad

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Food Processor
• Medium Skillet

Ingredients

Caesar Dressing:

• ½ cup good mayonnaise
• 1-2 cloves of garlic minced
• 1 anchovy fillet **Leave out for vegetarian version
• 1 tbsp fresh lemon juice
• ½ tsp Worcestershire sauce
• ½ tsp Dijon mustard
• ¼ cup finely grated parmesan cheese
• 1-2 tbsp milk to adjust consistency
• Sea salt and freshly cracked black pepper to taste

Chicken:

• 1 chicken breast boneless & skinless
• Sea salt and freshly cracked black pepper to taste
• 1 egg well beaten
• ½ cup parmesan freshly & finely grated

Salad:

• 6 cups romaine lettuce chopped
• ½ cup garlic and herb croutons
• Parmesan cheese freshly grated
• Freshly cracked black pepper to taste
• Lemon wedges for serving

Instructions

• Make the Caesar salad dressing by combining all ingredients in a small food processor and blend until smooth, starting with 1 tbsp of milk (or more lemon juice if preferred). Taste and adjust salt and pepper as desired, and add more milk to the desired consistency.
• Set aside for 30 minutes or more to allow flavors to mingle.
• Prepare the chicken by placing a piece of plastic over the chicken breast and flattening it with a cooking mallet until the chicken breast is the same thickness.
• Season both sides of the chicken breast with sea salt and freshly cracked black pepper, to taste.
• Dredge the chicken in the well-beaten egg on both sides. Next, dredge both sides of the chicken breast in the freshly grated parmesan cheese until evenly coated.
• Cook the chicken by heating the olive oil in a medium skillet over medium-high heat.  Once hot, place the dredged chicken into the skillet and cook for 6-7 minutes or until golden brown, flip over and cook for an additional 5-6 minutes, or until it's cooked through to an internal temperature of 165 degrees.
• Remove from the skillet and place on a cutting board to rest and cool. Once cooled, slice into bite-sized chunks.
• Assemble the salad by placing the romaine lettuce in a large bowl with some of the dressing, to taste. Toss until well coated. Taste and add more dressing, as needed.
• Transfer the dressed lettuce to a cold serving plate or bowl. Top with chicken and croutons then season with a lot of freshly cracked black pepper and finely grated parmesan.
• Serve immediately with lemon wedges, parmesan cheese, and additional dressing on the side. Enjoy.

I finally had to try making a version of the viral Marry Me Chicken recipe that I’ve seen on so many food blogs. This quick and easy recipe for Marry Me Chicken is a keeper because the chicken is tender & juicy and the sauce is addictive & delicious. Pair this delicious creamy Tuscan chicken with some creamy mashed potatoes, crusty bread, homemade fettuccine, or garlic rice to soak up the tasty sauce.

Make Marry Me Chicken

Ingredients:

• 1 tbsp olive oil
• 2 boneless, skinless chicken breasts, trimmed of excess fat
• Sea salt and freshly cracked black pepper, to taste
• 2 tbsp butter
• 1 medium shallot, minced
• 3 large cloves garlic, minced
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tsp tomato paste
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• ½ cup sundried tomatoes (in oil), drained and chopped
• ¼ cup fresh Parmesan cheese, finely grated
• 2 cups baby spinach
• ¼ cup fresh basil, chopped

How to Make Marry Me Chicken

Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.

Season both sides of each chicken breast with sea salt and freshly cracked pepper, to taste.

Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.

Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.

Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.

Add the tomato paste and cook, stirring constantly, for 1 minute.

Deglaze with the chicken broth, scraping up all the bits from the skillet.

Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.

Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.

Top with fresh basil and more parmesan, if desired. Serve and enjoy.

Print

Marry Me Chicken

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Large skillet
• Meat Thermometer

Ingredients

• 1 tbsp olive oil
• 2 boneless skinless chicken breasts, trimmed of excess fat
• Sea salt and freshly cracked pepper to taste
• 2 tbsp butter
• 1 medium shallot minced
• 3 large cloves garlic minced
• ¼ tsp dried basil
• ¼ tsp dried oregano
• ¼ tsp red pepper flakes
• 2 tsp tomato paste
• ¾ cup chicken broth
• ¾ cup heavy cream
• ½ cup sun-dried tomatoes in oil drained well and chopped
• ¼ cup Parmesan cheese finely grated
• 2 cups baby spinach
• ¼ cup fresh basil chopped

Instructions

• Place the chicken breasts between two pieces of plastic wrap and pound them into an even thickness.
• Season both sides of each chicken breast with sea salt and freshly cracked pepper, to taste.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 7-8 minutes until golden brown. Flip over and continue to cook for 5-6 minutes. Set aside on a plate until needed.
• Heat the butter in the same large skillet over medium-high heat. Add the shallot and cook, stirring constantly, for 1 minute.
• Add the minced garlic, dried basil, dried oregano, crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, and cook, stirring constantly, for 30 seconds.
• Add the tomato paste and cook, stirring constantly, for 1 minute.
• Deglaze with the chicken broth, scraping up all the bits from the skillet.
• Add the heavy cream, sundried tomatoes, and finely grated parmesan cheese and cook for 3-4 minutes, until a bit thickened. Taste the sauce and season with sea salt and freshly cracked pepper, if needed.
• Nestle the chicken (and their juices) into the sauce and sprinkle the spinach around the chicken. Reduce the heat to low and cook for 3-4 minutes, or the chicken has reached the temperature of 165 on a meat thermometer.
• Top with fresh basil and more parmesan, if desired. Serve and enjoy.

I made this easy cranberry pecan chicken salad recipe that I found on Erin Lives Whole to use up some leftover roasted chicken I had in the fridge, instead of making my go-to recipe for chicken salad. I thought the combination of flavors and textures was great and the chicken salad was tasty on crackers and as a sandwich, but it would also be good in lettuce wraps or pita bread.

Cranberry Pecan Chicken Salad

Dressing Ingredients:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt, plain
• ½-1 tbsp fresh lemon juice, to taste
• 1½ tbsp fresh dill, chopped
• ¼ tsp garlic powder
• Sea salt and freshly cracked pepper, to taste

Chicken Salad Ingredients:

• 1½ cups cooked chicken, diced
• ¼ cup celery, diced
• 3 tbsp dried cranberries, chopped
• 3 tbsp pecans, chopped
• 3 tbsp red onion, finely diced
• Sea salt and freshly cracked pepper, to taste

Serving:

• Crackers
• Bread/toast
• Pita/Naan
• Tortillas
• Lettuce wraps

How to Make Cranberry Pecan Chicken Salad

Make the dressing in a small glass jar by whisking the mayonnaise, Greek yogurt, lemon juice, fresh dill, garlic powder, sea salt, and freshly cracked pepper, to taste, until creamy; seal with a lid and set aside until needed.

 Make the chicken salad by combining the chicken, celery, cranberries, pecans, and red onion in a bowl.

Drizzle the chicken salad with the salad dressing and mix well until everything is evenly coated. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed.

Place into the refrigerator for 30 minutes to allow the flavors time to mingle.

Serve the chicken salad with crackers, bread, toast, pita, tortillas, or lettuce wraps.

Print

Cranberry Pecan Chicken Salad

Course Lunch, Salad

Cuisine American

Prep Time 10 minutes minutes

Allow flavors time to mingle: 30 minutes minutes

Total Time 40 minutes minutes

Servings 2

Author Adapted by Pam - For the Love of Cooking / Original by Erin Lives Whole

Equipment

• Glass Jar with Lid
• Serving Bowl

Ingredients

Dressing Ingredients:

• 3 tbsp mayonnaise
• 2 tbsp Greek yogurt plain
• ½-1 tbsp fresh lemon juice to taste
• 1½ tbsp fresh dill chopped
• ¼ tsp garlic powder
• Sea salt and freshly cracked pepper to taste

Chicken Salad Ingredients:

• 1½ cups cooked chicken diced
• ¼ cup celery diced
• 3 tbsp dried cranberries chopped
• 3 tbsp pecans chopped
• 3 tbsp red onion finely diced
• Sea salt and freshly cracked pepper to taste

Serving:

• Crackers
• Bread/toast
• Pita/Naan
• Tortillas
• Lettuce wraps

Instructions

• Make the dressing in a small glass jar by whisking the mayonnaise, Greek yogurt, lemon juice, fresh dill, garlic powder, sea salt, and freshly cracked pepper, to taste, until creamy; seal with lid and set aside until needed.
• Make the chicken salad by combining the chicken, celery, cranberries, pecans, and red onion in a bowl.
• Drizzle the chicken salad with the salad dressing and mix well until everything is evenly coated. Taste and season with a bit of sea salt and freshly cracked pepper, to taste, if needed.
• Place into the refrigerator for 30 minutes to allow the flavors time to mingle.
• Serve the chicken salad with crackers, bread, toast, pita, tortillas, or lettuce wraps.

If you want an easy recipe for juicy baked chicken breasts, you’ve found the right one! A simple blend of seasonings that most people have on hand and some olive oil are all it takes to make flavorful chicken. Flattening the breasts so they are an even thickness makes these chicken breasts cook quickly and easily, making for very juicy chicken! I found this easy recipe for oven baked chicken breasts (good for meal prep and meals) on Recipe Tin Eats. It was such an easy recipe to throw together and we loved how juicy the chicken turned out. These tasty oven baked chicken breasts paired nicely with garlic-roasted tomatoes and garlic rice.

Oven Baked Chicken Breasts

Ingredients:

• 2 chicken breasts
• 2 tsp olive oil
• Fresh parsley, for serving (optional)

Seasoning Blend:

• 1 1/2 tbsp brown sugar
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp freshly cracked black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano

How to make Oven Baked Chicken Breasts

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.  Side Note: You can also use a large baking dish that is coated in olive oil cooking spray. 

Pound the chicken breasts between two pieces of plastic wrap, to 1/2-inch at the thickest part, using a meat mallet or rolling pin.  Side Note: Don’t skip this step–even cooking means tender & juicy chicken. 

Make the seasoning blend by combining the brown sugar, paprika, garlic powder, salt, black pepper, thyme, and oregano until well blended.

Season the chicken by placing the breasts upside down on the prepared baking tray. Drizzle each breast with 1/2 teaspoon of olive oil then rub over with fingers. Sprinkle evenly with the seasoning blend.

Flip the chicken over and drizzle each breast with 1/2 teaspoon of olive oil then rub over with fingers. Sprinkle evenly with the seasoning blend.

Bake the chicken by placing it into the oven to bake for 18-20 minutes, or until the surface is golden and the internal temperature is 165 degrees using a meat thermometer.

Remove from the oven and allow to sit for 3-5 minutes before slicing and serving. Enjoy.

Print

Oven Baked Chicken Breasts

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 - 4

Author Adapted by Pam - For the Love of Cooking / Original Recipe Tin Eats

Equipment

• Baking Sheet
• Meat Thermometer

Ingredients

• 2 chicken breasts
• 2 tsp olive oil
• Fresh parsley, for serving (optional)

Seasoning Blend:

• 1 ½ tbsp brown sugar
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp freshly cracked black pepper
• ½ tsp dried thyme
• ½ tsp dried oregano

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.  Side Note: You can also use a large baking dish that is coated in olive oil cooking spray.
• Pound the chicken breasts between two pieces of plastic wrap, to 1/2-inch at the thickest part, using a meat mallet or rolling pin.  Side Note: Don't skip this step--even cooking means tender & juicy chicken.
• Make the seasoning blend by combining the brown sugar, paprika, garlic powder, salt, black pepper, thyme, and oregano until well blended.
• Season the chicken by placing the breasts upside down on the prepared baking tray. Drizzle each breast with 1/2 teaspoon of olive oil then rub over with fingers. Sprinkle evenly with the seasoning blend.
• Flip the chicken over and drizzle each breast with 1/2 teaspoon of olive oil then rub over with fingers. Sprinkle evenly with the seasoning blend.
• Bake the chicken by placing it into the oven to bake for 18-20 minutes, or until the surface is golden and the internal temperature is 165 degrees using a meat thermometer.
• Remove from the oven and allow to sit for 3-5 minutes before slicing and serving. Enjoy.

I recently found a recipe for chicken katsu curry on The Woks for Life, and since my family loves chicken katsu & curry, I thought I would give the recipe a try. This delicious chicken katsu curry was not only fun to make & easy to adapt, it was also a delicious & comforting meal that my whole family enjoyed.

Chicken Katsu Curry

Chicken Katsu:

• 2 boneless, skinless chicken breast halves
• Sea salt and freshly cracked black pepper, to taste
• garlic powder, to taste
• 1/2 cup flour
• 2 large eggs, well whisked
• 1½ cups panko bread crumbs
• 4 tbsp vegetable oil, divided, more if needed

Curry Sauce:

• 1 tablespoon vegetable oil
• 1 large yellow onion, chopped into 1-inch
• 2 cloves garlic, minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 tbsp curry powder
• 1 tsp salt
• 1 tsp sugar, or more to taste
• 8 oz yellow potatoes, peeled & cut into 3/4 inch pieces
• 8 oz carrots, peeled & cut into 3/4 inch pieces
• 2 cups chicken broth
• 1 tbsp cornstarch (mixed onto a slurry with 1 tbsp broth or water)
• 1 tbsp salted butter

Serving:

• Steamed rice
• Green onions, sliced

How to Make Chicken Katsu Curry

Prepare the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.

Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.

Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste. Place uncovered into the refrigerator for 30-60 minutes. Side Note: Don’t skip this step! It really does make the chicken so much juicier!

Meanwhile, make the curry sauce by heating the tablespoon of oil a Dutch oven over medium heat. Add the 1 tablespoon oil and the onion, and cook, stirring occasionally, until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.

Add the tomato paste and Worcestershire sauce, and cook until fragrant, 1 minute. Add garlic, curry powder, salt, and sugar, and cook, stirring constantly, for 1 minute.

Stir in the potatoes, carrots, and chicken broth. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 30-35 minutes. Finish the curry sauce by mixing the cornstarch together with a tablespoon of broth or water until well combined. Stir slurry into the curry until thickened. Add the butter and stir until well combined. Taste and re-season with salt or sugar, if needed; cover with the lid and set aside until serving.

While the curry simmers, make a breading assembly line for the chicken with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.  Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well. Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.

Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture  on both sides until evenly coated. Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 10-15 minutes.  Side Note: Don’t skip this step, it helps the coating really adhere to the chicken. 

Cook the chicken cutlets by heating 2 tablespoons of oil in cast iron skillet(s) or large nonstick skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.

Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown  then remove to a wire cooling rack. Finish the process with the remaining chicken.  Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.

To serve the chicken katsu curry, place a scoop of steamed rice on one side of a bowl then spoon some curry sauce on the other side of the bowl. Slice the chicken katsu into thin strips and place on top of steamed rice. Top with sliced green onions and serve immediately. Enjoy.

Print

Chicken Katsu Curry

Course Main

Cuisine Asian

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Chicken Seasoning/Dredging Time: 40 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking / Original by The Woks of Like

Equipment

• Large Dutch oven
• Large skillet
• Wire Rack

Ingredients

Chicken Katsu:

• 2 boneless skinless chicken breast halves
• Sea salt and freshly cracked black pepper to taste
• garlic powder to taste
• ½ cup flour
• 2 large eggs well whisked
• 1½ cups panko bread crumbs
• 4 tbsp vegetable oil divided, more if needed

Curry Sauce:

• 1 tablespoon vegetable oil
• 1 large yellow onion chopped into 1-inch
• 2 cloves garlic minced
• 1 tbsp tomato paste
• 1 tsp Worcestershire sauce
• 2 tbsp curry powder
• 1 tsp salt
• 1 tsp sugar or more to taste
• 8 oz yellow potatoes peeled & cut into 3/4-inch pieces
• 8 oz carrots peeled & cut into 3/4-inch pieces
• 2 cups chicken broth
• 1 tbsp cornstarch mixed onto a slurry with 1 tbsp broth or water
• 1 tbsp salted butter

Serving:

• Steamed rice
• Green onions sliced

Instructions

• Prepare & season the chicken breasts by cutting them into cutlets. Starting at the thick end of the breast, with a long, sharp knife, carefully slice the chicken breast in half lengthwise into two even pieces, keeping the knife blade parallel to the surface of the cutting board.
• Place the cutlets, one at a time, in a heavy-duty zipper-lock bag and pound gently to 1/4-inch thickness using a meat pounder.
• Season both sides of the chicken cutlets well with sea salt, freshly cracked pepper, and garlic powder, to taste. Place uncovered into the refrigerator for 30-60 minutes. Side Note: Don't skip this step! It really does make the chicken so much juicier!
• Meanwhile, make the curry sauce by heating the tablespoon of oil a Dutch oven over medium heat. Add the 1 tablespoon oil and the onion, and cook, stirring occasionally, until the onions begin to turn translucent and the edges begin to brown, about 2-3 minutes.
• Add the tomato paste and Worcestershire sauce, and cook until fragrant, 1 minute. Add garlic, curry powder, salt, and sugar, and cook, stirring constantly, for 1 minute.
• Stir in the potatoes, carrots, and chicken broth. Bring to a simmer, cover, and cook until the potatoes and carrots are tender, about 30-35 minutes.
• Finish the curry sauce by mixing the cornstarch together with a tablespoon of broth or water until well combined. Stir slurry into the curry until thickened. Add the butter and stir until well combined. Taste and re-season with salt or sugar, if needed; cover with the lid and set aside until serving.
• While the curry simmers, make a breading assembly line for the chicken with three separate shallow bowls. First, pour the flour in a bowl then season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well.  Next, combine the panko crumbs in a shallow bowl and season with sea salt, freshly cracked black pepper, and garlic powder, to taste; mix well. Finally, whisk together the eggs seasoned with sea salt, freshly cracked black pepper, and garlic powder, to taste in the third bowl; whisk until very well combined.
• Dredge the chicken by dipping each cutlet (using a fork) first into the flour mixture, next coat it in the egg mixture, then press the cutlets firmly into the panko mixture  on both sides until evenly coated. Place in one layer on a plate lined with parchment paper, separating the layers of cutlets by parchment paper, as needed. Place the coated cutlets uncovered into the refrigerator for 10-15 minutes.  Side Note: Don't skip this step, it helps the coating really adhere to the chicken.
• Cook the chicken cutlets by heating 2 tablespoons of oil in a large skillet(s) over medium-high heat until hot. Place the coated chicken cutlets directly into the HOT skillet and cook for 3-4 minutes, or until golden brown, making sure to cook the chicken in batches so you don’t overcrowd the pan.
• Carefully flip the chicken over to cook for another 2-3 minutes, or until golden brown  then remove to a wire cooling rack. Finish the process with the remaining chicken.  Side Note: Wipe out the skillet(s) between batches THEN add the more oil to the skillet(s) before cooking the remaining chicken.
• To serve the chicken katsu curry, place a scoop of steamed rice on one side of a bowl then spoon some curry sauce on the other side of the bowl. Slice the chicken katsu into thin strips and place on top of steamed rice. Top with sliced green onions and serve immediately. Enjoy.

You’re looking at my new favorite lunch! I had a few mini naan dippers and some leftover roasted chicken breast in the fridge so I grabbed some barbecue sauce and made these tasty mini naan pizzas. I made them extra special by topping them with quick-pickled shallots and some fresh cilantro. My husband and I devoured them and thought they were delicious!

Mini BBQ Chicken Naan Pizzas

Ingredients:

• 1 small shallot, thinly sliced
• 2 tbsp seasoned rice vinegar
• 1 cup roasted chicken breasts, chopped
• Spicy & sweet barbecue sauce
• Monterey Jack or mozzarella cheese, finely grated
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• Fresh cilantro, chopped

How to Make Mini BBQ Chicken Naan Pizzas

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Prepare the pickled shallots by combining the sliced shallots with the seasoned rice vinegar in a small bowl and mix well; set aside to allow it time to pickle.

Prepare the chicken by placing it in a small bowl and drizzle some barbecue sauce, to taste, on top; toss to coat the chicken evenly.

Prepare the mini naan pizzas by spooning a small dollop of barbecue sauce in the center of each mini naan and spread it out evenly.

Top each mini naan with some finely shredded cheese then top with a spoonful of barbecue chicken.

Season each mini pizza with a bit of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired, and place them on the prepared baking sheet.

Bake the mini naan pizzas by placing the baking sheet into the oven to bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.

Remove from the oven and top with some slices of pickled shallot and fresh cilantro and serve immediately. Enjoy.

Print

Mini BBQ Chicken Naan Pizzas

Course Appetizer, Main

Cuisine American

Prep Time 11 minutes minutes

Cook Time 9 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet

Ingredients

• 1 small shallot thinly sliced
• 2 tbsp seasoned rice vinegar
• 1 cup roasted chicken breasts chopped
• Spicy & sweet barbecue sauce
• Monterey Jack or mozzarella cheese finely grated
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• Fresh cilantro chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Prepare the pickled shallots by combining the sliced shallots with the seasoned rice vinegar in a small bowl and mix well; set aside to allow it time to pickle.
• Prepare the chicken by placing it in a small bowl and drizzle some barbecue sauce, to taste, on top; toss to coat the chicken evenly.
• Prepare the mini naan pizzas by spooning a small dollop of barbecue sauce in the center of each mini naan and spread it out evenly.
• Top each mini naan with some finely shredded cheese then top with a spoonful of barbecue chicken.
• Season each mini pizza with a bit of crushed red pepper flakes, sea salt, and freshly cracked pepper, to taste, if desired, and place them on the prepared baking sheet.
• Bake the mini naan pizzas by placing the baking sheet into the oven to bake for 7-9 minutes, or until the naan is golden brown and the cheese is gooey.
• Remove from the oven and top with some slices of pickled shallot and fresh cilantro and serve immediately. Enjoy.

I saw this easy skillet chicken thighs recipe on Two Peas and Their Pod that looked so delicious and I happened to have everything on hand. I love that! I had to finish cooking the chicken in the oven because I used bone-in & skin on thighs & I used dry thyme instead of fresh; otherwise, I followed the recipe as written. The chicken was tender and juicy and the sauce was creamy, garlicky and so tasty. These easy skillet chicken thighs paired nicely with some garlic rice and garlic roasted tomatoes.

Easy Skillet Chicken Thighs

Chicken Ingredients:

• 5 chicken thighs, bone-in, skin-on
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp dried thyme
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot, minced
• 3 cloves of garlic, minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice, or more to taste
• 1/3 cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• Fresh parsley, finely chopped (for serving)

How to Make Easy Skillet Chicken Thighs

Preheat the oven to 375 degrees.

Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme together in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.

Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.

Cook the chicken by heating the olive oil in an oven proof large cast iron skillet over medium-high heat. Once HOT, add the chicken thighs skin side down and cook, without touching the chicken, for 5 minutes. Flip the chicken over and place the skillet into the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through. Remove from the oven and place the chicken on a plate; set aside.

Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don’t wipe the skillet. Add the butter and heat the skillet over medium heat.

Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly for 30 seconds.

Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.

Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.

Nestle the chicken and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes. Sprinkle the top with fresh parsley and serve. Enjoy.

Print

Easy Skillet Chicken Thighs

Course Main

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Pam - For the Love of Cooking / Original by Two Peas and Their Pod

Equipment

• Ovenproof Large Cast Iron Skillet

Ingredients

Chicken Ingredients:

• 5 chicken thighs bone-in, skin-on
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp dried thyme
• Sea salt and freshly cracked pepper to taste
• 1 tbsp olive oil

Garlic Cream Sauce:

• 1 tbsp butter
• 1 small shallot minced
• 3 cloves of garlic minced
• ¼ tsp crushed red pepper flakes
• ½ cup chicken broth
• 1 tbsp fresh lemon juice or more to taste
• ⅓ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• Fresh parsley finely chopped (for serving)

Instructions

• Preheat the oven to 375 degrees.
• Make the seasoning blend by combining the garlic powder, onion powder, paprika, and dried thyme together in a small bowl; mix well. Sprinkle evenly on both sides of the chicken thighs.
• Next, season both sides of the chicken thighs with sea salt and freshly cracked pepper, to taste.
• Cook the chicken by heating the olive oil in an oven proof large cast iron skillet over medium-high heat. Once HOT, add the chicken thighs skin side down and cook, without touching the chicken, for 5 minutes.
• Flip the chicken over and place the skillet into the preheated oven and cook for 20-25 minutes, or until the chicken is cooked through.
• Remove from the oven and place the chicken on a plate; set aside.
• Make the sauce by discarding all but 1 tablespoon of chicken grease out of the skillet, but don't wipe the skillet. Add the butter and heat the skillet over medium heat.
• Add the shallot and cook, stirring often, for 2 minutes. Add the garlic and crushed red pepper flakes, and cook, stirring constantly for 30 seconds.
• Add the chicken broth and lemon juice and bring to a boil; reduce the heat and simmer for 3-5 minutes.
• Add the heavy cream and simmer for another 2-3 minutes. Taste the sauce and season with sea salt and freshly cracked pepper, to taste.
• Finish the chicken by nestling the chicken thighs and their juices back into the skillet, skin side up. Simmer for another 3-5 minutes. Sprinkle the top with fresh parsley and serve. Enjoy.