Archives for category: Chicken

I’m pretty sure we will never put the grill away this year because of this glorious recipe.    I am picturing us preparing this chicken in the upcoming rain and snow.  It is just that good!  I know beer can chicken is a popular recipe, but I had no idea how delicious it was until we began making it.  We’ve probably made it ten times this summer, which is a ton for someone who refuses to repeat recipes often!  It has also given me the opportunity to refine it and make it exactly how I like it.  Even though Summer is coming to an end, do yourself a favor and give this a try!

-1 Whole Chicken
-1/2 Can of Beer
-3-4 Tablespoons Olive Oil
-1-1.5 Tablespoons Chicken Seasonings of your choice (one of our favorites here)*

*Feel free to get creative with the seasonings but don’t over season it.  The chicken tastes so juicy and flavorful on its own with a flavorful crispy skin.  My suggestion is a simple blend or even just salt, pepper, onion/garlic powder, lemon, and thyme.

Preheat grill to medium indirect heat.  Remove giblets from chicken.  Rub the skin and under the skin with olive oil.  Sprinkle seasonings on top of the skin and under the skin, wherever possible.  Save 1/2 of the seasonings for the “can” of beer.  (I used a chicken stand, which you can find at any cooking supply store.  It’s well worth purchasing!)  Pour the beer into the stand and add seasonings.  Place the chicken over the opening of the stand/can.  Put on the grill and cook for approximately 45 minutes to one hour, or until temperature reads that it is done.

Let rest for five minutes before carving.


I am always on the look out for new chicken breast recipes that are unique and tasty.  This one fits the bill!  They’re coated in a mixture of sesame, panko, and a little soy sauce, which forms a nice crispy exterior.  These are perfect for a busy weeknight meal and don’t take much time to throw together.  Just put some rice in the cooker, make a salad, and serve with these delicious chicken tenders!
I also want to try this with chicken thighs or salmon!

-1 Pound Chicken Breast Tenders
-2 teaspoons Sesame Oil (or Olive Oil)
-2 teaspoons Low Sodium Soy Sauce
-1/4 Cup Toasted Sesame Seeds
-6 Tablespoons Panko
-Black Pepper, to taste
-Olive Oil, for baking sheet

Preheat oven to 425F.  Lightly coat a baking sheet in olive oil, or use non-stick spray.

In a small bowl, whisk together sesame oil and soy sauce.  In another bowl, combine panko, sesame seeds, and black pepper.  Dip chicken into the soy mixture, and then coat it in the panko mixture.  Place on the baking sheet and cook for 8-10 minutes.  Take out of the oven, turn over, and cook for another 4-5 minutes, until done.

I am on the constant search for great grilling recipes!  Sometimes, I just throw some things together for a marinade and it turns out fantastic.  I saw a recipe involving coconut milk and soy sauce and decided to jazz it up a little.  The coconut milk doesn’t create too strong of a coconut flavor, so don’t let it steer you away if you aren’t a fan.  It really adds juiciness to the chicken and is the perfect combination of flavors.

The marinade uses half of a can of light coconut milk.  I then made jasmine rice in the coconut milk and water- and it added a light sweet coconutty flavor.  I highly suggest serving it with rice cooked in the unused coconut milk!


-2 Pounds of Boneless Skinless Chicken Thighs
-1 cup Low Sodium Soy Sauce
-1 Cup Water
-3/4 Cup Brown Sugar
-1/2 teaspoon Garlic Powder
-1 Tablespoon Sesame Oil
-1/2 (14 Ounce) Can of Light Coconut Milk

Optional, for garnish:
-Green Onions, choppedWhisk together the marinade: soy sauce, water, brown sugar, garlic powder, sesame oil and coconut milk.

Add the chicken thighs and try to have them as well covered as possible.

Refrigerate and let marinade for at least 4 hours, or up to 12 hours.

Grill on direct medium heat for about 5 minutes per side.  When you place them on the grill, make sure they lay flat.

Serve with chopped green onions on top.

Enjoy over some coconut rice!


We’ve had a long weekend full of yard work and wanted a quick, delicious, and healthy lunch to help us power through the day.  For the last month, we’ve been spending most of our free time trying to remove honeysuckle from our stream bank.  It’s very invasive and took over most of the surrounding area.

The guys ripping out honeysuckle.

Some of the bank is now cleared and we can enjoy the view of the stream.

Needless to say, it has been a lot of work but will be paying off when we have a fence installed tomorrow and can enjoy a bigger feeling, beautiful backyard.

You can definitely adjust what you put on the salad.  Exact measurements aren’t needed- what’s below is only a guideline.  The flavors were a perfect match up for the dressing!


For the Dressing:
-1/2 Cup Olive Oil
-1/4 Cup Balsamic Vinegar
-1 Garlic Clove, minced
-1 Tablespoon Dijon Mustard
-1 teaspoon Thyme
-2 teaspoons Honey
-Salt and Pepper to taste

For the Salad:
-3 Cups Spinach
-1 Cup Grilled Chicken, chopped
-Cheddar Cheese (shredded or cut into tiny cubes)
-Tomato, sliced
-Gala Apple, chopped
-Sliced Almonds
-Roasted Pecans

For the dressing, shake all ingredients in a mason jar (or other container that can be sealed.)  Store sealed in the fridge until ready to use.

Layer salad ingredients on a chilled plate and drizzle with the dressing.  Enjoy!

We have another cold week here in Ohio and some soup made in the crock pot sounded like it would hit the spot.  I love lentils- they’re packed full of protein and are super economical.

This soup is flavored by the sausage you add to it, so there’s no need to fuss with additional spices.

I used a Mild Italian chicken sausage, however I imagine almost any flavor would work well, including chicken apple.

-1 Package (4) Chicken Sausages
-1 1/2 Cups of Red Lentils
-3 Cups Vegetable or Chicken Broth (I used veggie)
-1 Cup Carrots, chopped
-1 Can (14 oz) Diced Tomatoes
-8 ounces of Fresh Spinach

 Rinse lentils and place in the crock pot.

Pour broth over the lentils and give it a stir.
Add chopped carrots.  (Baby carrots make it so easy!)
And add the sliced up chicken sausage.

Pour in the diced tomatoes.  Stir everything together and cook on low for 5-6 hours.

After 6 hours have passed, the soup will have gotten nice and thick.

Add the fresh spinach.

Stir it in; it will immediately wilt.

Serve and enjoy!

I saw a recipe for Pecan Crusted Chicken and knew I had to make something like it- and fast!  I tweaked the recipe to our tastes and we thoroughly enjoyed the meal.  The credit goes to Katherine at Rufus Guide- you can check out her recipe here.  I love their blog and frequently find things I want to make right away.  It’s dangerous!

These chicken breasts can be made with tenders or you can pound chicken breasts thin.  They have the perfect amount of sweet, salty, and crunch to them!

-1 Pound Boneless, Skinless Chicken Breast Tenders
-1 Cup Pecans
-1/2 Cup Pretzels
-1 Egg
-1/4 Cup Milk
-Pepper, to taste

Preheat oven to 350F.

Blend pecans and pretzels in a blender until finely chopped.  (I did mine separately and it worked well.)

Pour pecan/pretzel mix into a small bowl.

Whisk together milk and egg in a small bowl.

Dip each chicken tender in the egg mixture.  (Doing this left handed isn’t easy!)

Remove it and dip into the pecan mixture, being sure to evenly coat it.

Place in a baking dish and bake for 15-20 minutes, until golden and cooked through.

Remove from oven and let rest for a few minutes before serving.

Serve and enjoy!

I know I’ve written about this classic favorite dinner before, but there are so many different recipes and different ways to make it.  I can’t resist trying them all!

This recipe starts out with a “homemade” sauce, which you can tweak to make your own!  It truly adds something special to this meal, however a jar of your favorite pasta sauce will work just fine, too.


-2 Tablespoons Olive Oil
-2 Garlic Cloves, minced
-1/4 teaspoon Crushed Red Pepper Flakes
-1 14-ounce Can Diced Tomatoes
-1 14-ounce Can Tomato Sauce
-1 teaspoon Italian Seasoning
-1/2 teaspoon Sugar
-Fresh Basil, optional

For the chicken:
-2 Tablespoons Olive Oil, more if needed
-3-4 Chicken Breasts (boneless, skinless)
-1/2 Cup Plain Breadcrumbs
-3/4 Cup Freshly Grated Parmesan Cheese
-1/4 teaspoon Freshly Ground Black Pepper
-1 Tablespoon Unsalted Butter
-1/2 Cup Freshly Shredded Mozzarella Cheese

In a deep skillet on medium heat, sauté garlic in olive oil until slightly yellow.  Add tomato sauce, diced tomatoes, and seasoning.  Simmer for 30 minutes.  Taste and add sugar if it’s too acidic.  Continue simmering on low as you make the chicken breasts.

Chop up your fresh basil.

Add to the sauce when ready to serve, and save some to top the chicken breasts with later.

Preheat oven to 400F.

In a small bowl, combine breadcrumbs and 1/4 cup of Parmesan cheese.  Add salt and pepper, if desired.
 In another skillet, heat olive oil and butter on medium heat.  Fry both sides of each breaded chicken breast, until golden.

Place in a baking dish.  Sprinkle a little Parmesan and mozzarella on top.

Bake for 15-20 minutes and remove from oven.

Top with about half of the sauce, covering the mid section of each chicken breast.
Top with cheese and bake another 5 minutes, until done.  Sprinkle the remaining fresh basil.

Let rest for five minutes.

Serve on top of pasta and enjoy!

I can’t really say this is a recipe.  It’s more of a suggestion.  I already had the broth and chicken on hand from a previous whole chicken I had made.  If I don’t have immediate use for the broth, I freeze it, and thaw it when I’m ready.  Making my own chicken broth costs nothing, except for the leftover chicken carcass.  (That’s right, I said carcass.)  Regardless of whether you make your own broth or not, chicken noodle soup is a simple pleasure and perfect for those cold winter afternoons.

-1/2 Cup Carrots or Baby Carrots, sliced
-1-2 Ribs of Celery, sliced
-1/4 Onion, chopped
-1 Tablespoon Olive Oil
-32 Ounces Chicken Broth, or 4 Cups of Homemade Broth
-1-2 Cups Leftover Shredded Chicken (try this or even this, if looking for a recipe.)
-Wide Egg Noodles, Homemade or Store Bought, approx 3 Cups

Cook egg noodles according to package directions or recipe.

Heat a large pot or dutch oven to medium heat.  Add olive oil, carrots, celery, and onions and cook until they soften, about 5-7 minutes.

Add broth and heat through.

Spoon warm soup over the cooked egg noodles and serve.

Stay warm!

I enjoy all types of food.  Many people are surprised (or disgusted!) by the things I like to eat.  Cabbage is one of them.  I love it, personally!  Although I understand it isn’t for everyone.  This recipe has great because the cabbage is cooked in chicken broth and soaks up the flavor.  I could eat this all day, every day!


-1 Head of Cabbage, roughly chopped
-1 Can Chicken Broth, 15 ounces
-2 Tablespoons Butter
-1 Package of Egg Noodles (Reame’s Frozen Egg Noodles or homemade are best!)
-Salt and Pepper to taste
-Cooked chicken, shredded, optional

Melt butter in a large skillet on medium heat.  Add cabbage and quickly saute, 1-2 minutes.  Add chicken broth.  Cover and reduce heat to low.  Let cabbage steam for approximately 45 minutes, or until it is soft.  Meanwhile, prepare noodles according to package directions.  Add cooked chicken to skillet to heat and incorporate with cabbage.  Drain noodles and add to skillet.  Serve!


Last week was quite the interesting  week.  I flew out to NJ for a business trip on Monday and it was a bit crazy due to Saturday’s snow storm.  A lot of places didn’t have power!  Luckily, my hotel did.  But my office down the street did not.  I was still able to get the things done I went to accomplish, just in a roundabout way.

With snow on the ground, I was craving a classic comfort food meal.  So I figured I would share with you my favorite Chicken & Dumplings recipe!  This version is done in the Northern style.  In contrast, in the South, the dough is rolled out and cut.  It’s all about preference!  And I prefer this style.

To keep it simple, I used a rotisserie chicken (already cooked) and shredded the meat.  These are available for $5 at my local grocery store and simply can’t be beat, especially for a weeknight meal!  I used the dark meat in this recipe and saved the breasts for later.  I then turned around and made more chicken broth with the leftover carcass!  I really used every penny’s worth of that chicken.


-2 Cups Shredded/Cubed Chicken (cooked)
-2 Leeks, white and green parts only, sliced.
-2 Tablespoons Unsalted Butter
-1 Large Onion, chopped
-1 Quart (32 oz) Chicken Broth (homemade is best, but low-sodium store bought is good too.)
-1 Large Carrot, peeled and sliced

-2 Cups All-Purpose Flour
-1 Tablespoon Baking Powder
-1 teaspoon Salt
-1 Cup Whole Milk
-3 Tablespoons Reserved Chicken Fat (or unsalted butter)

Add butter to a dutch over or large pot and melt over medium-high heat.  Add carrots and cook for five minutes.  Add leeks and onion and cook until soft, another 5-7 minutes.  Add broth and chicken and reduce heat to medium, being sure not to let boil.

Mix flour, baking powder, and salt together.  Heat the milk and fat or butter in a microwave-safe bowl until just warm, about 1 minute.  Stir the milk and fat in with the dry ingredients until incorporated.

Increase heat to medium-high and allow the soup to simmer.  Add salt and pepper if desired.  Drop golf-ball-sized dumplings over the top of the soup, being sure not to let them touch.  (I drop them in using two spoons.)  Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15-18 minutes.

Stay warm!