Snow days make me want to cook!! Something about being cooped up that pushes me into the kitchen everytime. So for dinner tonite a sweet and spicy breaded baked chicken breast.
This is a no dredge recipe making it even easier! No messy dunking and breading just a crispy coating full of flavor!
Here’s what you need:
4 boneless skinless chicken breasts
2 Tbsp olive oil
2 Tbsp spicy bbq rub
1 Tbsp butter
1c. Panko bread crumbs
3 Tbsp sour cream
Sweet Hot honey to taste
Salt and pepper
Preheat oven to 425°F
In a microwave safe bowl add butter and melt in microwave about 20 seconds. Add 1 Tbsp olive oil, salt, pepper, panko crumbs, and bbq seasoning. Stir mixture together. Set aside.
Rinse chicken and pat dry on paper towel. Add the additional one Tbsp. Of olive oil to a glass baking dish coating the bottom of the pan. Add chicken. Spread sour cream onto the chicken and top with crumbs mixture pressing it lightly onto the chicken.
Bake 20-25 minutes until chicken is cooked through and crumb topping is golden brown.
Drizzle with honey and serve! Enjoy!!
I love fried rice! Who’s with me!
I enjoy everything about it. I like the subtle seasonings, tender veggies, and it’s so filling!
In Asian countries it’s not uncommon to see fried rice stands, and lots of variations on the recipes. It’s very diverse!
I am still working on my diet and exercise plan so I lightened up my recipe and it’s ready to share with you!
Here’s what you’ll need:
2-3c cooked brown rice
1c egg whites approximately 6 eggs worth
Coconut oil spray
2 Tbsp Sesame oil
1bunch green onions chopped
1c shredded carrots
1sm pkg. Frozen peas
2 cloves of garlic minced
1.5c. riced cauliflower
1/4-1/2 c. Soy sauce (I use low sodium)
1 lb chicken cut into bite sized pieces
Cook your rice according to the package directions. Set aside. Spray wok or skillet with coconut oil and add egg whites. Cook until just set remove from pan and set aside.
Add 1Tbsp of sesame oil to the pan and add all of the vegetables, salt/pepper, and 1/2 of the soy sauce. Cook until vegetables are tender. Scrape off to one side of the pan add second Tbsp of sesame oil and chicken. Cook chicken all the way through. Stir into the vegetables, add the brown rice, eggs, and remaining soy sauce. Stir well and serve hot! Enjoy!!
The riced cauliflower replaces a portion of the brown rice making this a little healthier, very filling, and packed with dietary fiber! A great healthy alternative to the original recipe. Let me know what you think!
Time for another Sunday dinner! Today we are keeping it simple. I made this awesome skillet chicken with cream sauce it’s fast, easy, and super flavorful!
I really love meals that I can make in one dish or pan. I especially love my cast iron skillet. This thing is a kitchen beast. If you haven’t tried using cast iron for cooking it’s a must! I’ll post more on the care and benefits of using cast iron later.
You’ll love this chicken recipe though. Here’s what you need.
2lbs chicken tenders
2Tbsp chili powder
1Tbsp onion powder
1Tbsp garlic powder
1.5 tsp salt
1 c water or chicken broth
1/2 c heavy cream
1/2tsp xantham gum this helps to thicken the sauce, you can buy this at most health food store and large grocery chains.
Preheat your skillet and melt 3Tbsp of the butter. Mix together the seasonings, and use all of the seasonings mix to thoroughly coat the chicken. Add chicken to the skillet. Cook 6min on med-high heat turning once. Add the other 3 Tbsp of butter, water, and cream. Allow butter to melt and sauce to bubble then add the xantham gum. Mix in well and allow to cook on medium heat for an additional 10-12 minutes turning chicken occasionally. The sauce will thicken up slowly but is not meant to be a super thick sauce. Serve hot with a spoonful of the sauce on top and enjoy! It’s that easy!
On our recent vacation we decided we wanted to have a casual night out for dinner so we set off in pursuit of a tasty place to sit and enjoy a good burger.
On our last Vegas adventure we ate at Gordon Ramsey’s Burgr you can read my early post about that restaurant. This was a totally different experience. No posh restaurant vibe surrounded by fire features this was a truly casual Pub vibe with really good food, and best yet great service!
We were promptly seated in a comfy booth, there were TV’s playing basketball games, and the waiter greeted us and got our drinks right away. Although we had a waiter, we were consistently being taken care of by at least three staff members at any given time. Making sure glasses stayed full and everything was to our satisfaction. I have to say though it never seemed intrusive or over the top. Just polite, excellent service.
Andy ordered the pub burger and I ordered a Bourbon BBQ chicken Sandwhich, we shared and I have to say both were amazing!
The burger was thick juicy, well cooked with lots of flavor, and not over dressed and sloppy. It really was burger perfection.
The chicken Sandwhich followed suit. Coated with a tangy bbq sauce, and pickled cabbage it was really delicious and full of flavor!
Out side of excellent food and service costs were well aligned not too expensive but worth every penny, and the pub offered a little table side fun with drinking games, and fun info printed on the placemats.
I would highly recommend Michael Mina’s Pub 1842, it is located in the MGM Grand Casino Hotel, in Las Vegas! Enjoy!
For some reason I have a lot of stuffed chicken recipes. This one is a fave though! This tangy mixture stuffed with cheese into chicken makes for a perfect evening meal and the leftovers are even better!
Here’s what you’ll need:
6 chicken breasts
2 small heads of broccoli finely chopped
1sm yellow onion finely chopped
1 red bell pepper finely chopped
1/2c miracle whip
6 mild cheddar cheese slices
Butterfly the chicken breast and set aside. In a large bowl mix together all of the remaining ingredients except the cheese. Heat a cast iron pan with a tbsp. of oil on my high heat, and preheat the oven to 350°F. Stuff the chicken with the cheese and broccoli mixture and place on the hot pan. Cook 5-7 min each side turning once. If you had any extra broccoli mix spoon this into the pan, lightly cover with foil and place in the oven for 20-25 minutes or until internal temp of the chicken is at least 165°F. Allow to stand for a couple minutes before serving! Enjoy!
Dinner time again! I grew up eating a miriad of different casseroles…probably because we always had a houseful between all of us kids and then all of our friends lol. My Mom always made sure there was an awesome dinner on the table.
Tonight I made cheesy chicken casserole, this one takes a few extra minutes to make but it’s So..worth it! This is a creamy delicious blend of ingredients, you’ll definitely be enjoying seconds! Here’s what you need!
Preheat oven to 350°F.
2c brown rice cooked (I cook mine in chicken broth for a little extra flavor)
3c. Chopped broccoli
6 chicken tenders lightly salted and peppered, cooked, and cut into pieces
Layer rice chicken and broccoli in a 9×13 glass Baker.
For the sauce add 1 c. heavy cream, 1/2c. Water, 1/2c sour cream, and two cups mild chedder cheese. Heat through until cheese melts and sauce is smooth. Pour over top of the rice, broccoli and chicken.
For topping crush 3c of Ritz crackers, add 3Tbsp butter, mix until course crumbles are noted. Sprinkle over top of the casserole and bake for 15-20minutes or until topping is golden brown and crispy! Enjoy!!
I eat a lot of chicken in case you haven’t noticed lol. I find chicken to be a really versatile protein, that’s easy to prepare. Tonight is no different I decided on a quick light meal including stuffed chicken, and corn on the cob.
You can stuff chicken with lots of different things this time I chose Provolone cheese and asparagus! So yummy…
Here’s what you need!
4md chicken breasts, sliced for stuffing
4 slices provolone cheese
Preheat a cast iron pan on the stove top, and turn the oven on to 350°F. Salt and pepper inside of the chicken breast top with cheese and asparagus close and secure with a toothpick if needed. Then rub outside with salt pepper paprika and garlic powder.
Once stuffed and seasoned add to the ungreased pan. Sear on both sides, then cover with foil and transfer into the oven for another 15-20 min.
Chicken is done when internal temperature registers 165°F Remove from oven and spoon juices over the top before serving! Enjoy!!