GRILLED WING ZINGERS RECIPE

Ingredients

• 8 pounds chicken wings
• 1 cup packed brown sugar
• 1 cup Louisiana-style hot sauce
• 1/4 cup butter, cubed
• 1 tablespoon cider vinegar
• 1/3 cup sugar
• 1/2 cup Italian seasoning
• 1/4 cup dried rosemary, crushed
• 1/4 cup paprika
• 1/4 cup chili powder
• 1/4 cup pepper
• 2 tablespoons cayenne pepper
• 1 cup blue cheese salad dressing
• 1/2 cup ranch salad dressing
• Celery sticks

Directions

1. Cut chicken wings into three sections; discard wing tip sections. Set wings aside.
2. In a small saucepan, bring brown sugar, hot sauce, butter and vinegar to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until butter is melted and sauce is heated through. Cool.
3. In a gallon-size resealable plastic bag, combine sugar and seasonings. Add chicken wings in batches; seal bag and toss to coat evenly.
4. Grill, covered, over indirect medium heat 35-45 minutes or until juices run clear, turning and basting occasionally with sauce.

Recipe source: tasteofhome

THAI CHICKEN PASTA SKILLET RECIPE

Ingredients

• 6 ounces uncooked whole wheat spaghetti
• 2 teaspoons canola oil
• 1 package (10 ounces) fresh sugar snap peas, trimmed and cut diagonally into thin strips
• 2 cups julienned carrots (about 8 ounces)
• 2 cups shredded cooked chicken
• 1 cup Thai peanut sauce
• 1 medium cucumber, halved lengthwise, seeded and sliced diagonally
• Chopped fresh cilantro, optional

Directions

1. Cook spaghetti according to package directions; drain.
2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add snap peas and carrots; stir-fry 6-8 minutes or until crisp-tender. Add chicken, peanut sauce and spaghetti; heat through, tossing to combine.
3. Transfer to a serving plate. Top with cucumber and, if desired, cilantro.

Recipe source: tasteofhome

CLASSIC CHICKEN POTPIE FOR DINNER

Ingredients

• 3 cups frozen mixed vegetables (about 16 ounces), thawed
• 2-1/4 cups cubed cooked chicken
• 1 cup frozen pearl onions, thawed
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3/4 teaspoon dried thyme
• 1 can (14-1/2 ounces) chicken broth
• 2 teaspoons chicken bouillon granules
• Pastry for single-crust pie (9 inches)

Directions

1. Preheat oven to 450°. In a greased deep 2-1/2-qt. baking dish, combine first four ingredients.
2. In a small saucepan, melt butter over medium heat. Stir in flour and thyme until blended; gradually whisk in broth and bouillon. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Pour over vegetable mixture.
3. Roll pastry dough to fit top of dish; place over filling. Trim and flute edge. Cut slits in top.
4. Bake until golden brown and filling is heated through, 18-20 minutes. Let stand 5 minutes before serving.

Recipe source: tasteofhome

CURRY CHICKEN AND RICE RECIPE

Ingredients

• 1-3/4 cups water
• 1 tablespoon olive oil
• 1 package (7.2 ounces) rice pilaf mix
• 1 teaspoon curry powder
• 2 cups shredded rotisserie chicken
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 cup frozen peas (about 4 ounces)
• 1/2 cup chopped lightly salted cashews

Directions

1. In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.
2. Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

Recipe source: tasteofhome

CHICKEN PASTA CAESAR SALAD RECIPE

Ingredients

• 3 cups uncooked whole wheat spiral pasta (about 8 ounces)
• 6 cups torn romaine
• 3 cups coarsely shredded rotisserie chicken
• 2 medium tomatoes, chopped
• 1/2 cup shredded Parmesan cheese
• 1/2 cup creamy Caesar salad dressing
• 1/3 cup slivered almonds, toasted

Directions

1. Cook pasta according to package directions. Drain; rinse with cold water and drain again. Toss with remaining ingredients; serve immediately.

Recipe source: tasteofhome

CHICKEN CROISSANT SANDWICHES RECIPE

Ingredients

• 1/3 cup mayonnaise
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground mustard
• Dash salt
• 1-1/2 cups diced cooked chicken
• 1/3 cup diced apple
• 1/3 cup sunflower kernels
• 2 green onions, finely chopped
• 1/3 cup mandarin oranges
• 4 croissants, split
• Lettuce leaves, optional

Directions

1. In a small bowl, mix mayonnaise, ginger, mustard and salt. Stir in chicken, apple, sunflower kernels and green onions. Gently fold in mandarin oranges. Serve on croissants with lettuce if desired.

Recipe source: tasteofhome

Caribbean Jerk Chicken

Ingredients

• 1/4 cup olive oil
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 1 envelope Italian salad dressing mix
• 1 teaspoon dried thyme
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper
• 4 chicken leg quarters

Directions

1. In a large resealable plastic bag, combine the first seven ingredients. Remove skin from chicken; if desired, use a sharp knife to cut through the leg quarter joints. Add chicken to marinade; seal bag and turn to coat. Refrigerate at least 2 hours.
2. Drain chicken, discarding marinade. Place chicken on greased grill rack; cook, covered, over medium heat 35-45 minutes or until a thermometer reads 170°-175°, turning occasionally.

Recipe source: tasteofhome

Teriyaki Pineapple Drumsticks

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon minced chives
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons pepper
• 1/2 teaspoon salt
• 24 chicken drumsticks
• 1/2 cup canola oil
• 1 can (8 ounces) crushed pineapple
• 1/2 cup water
• 1/4 cup packed brown sugar
• 1/4 cup Worcestershire sauce
• 1/4 cup yellow mustard
• 4 teaspoons cornstarch
• 2 tablespoons cold water

Directions

1. Preheat oven to 350°. Mix the first five ingredients; sprinkle over chicken. In a large skillet, heat oil over medium-high heat. Brown drumsticks in batches. Transfer to a roasting pan.
2. Meanwhile, combine pineapple, 1/2 cup water, brown sugar, Worcestershire sauce and mustard; pour over chicken. Cover; bake until tender, about 1-1/2 to 2 hours, uncovering during the last 20-30 minutes of baking to let skin crisp.
3. Remove drumsticks to a platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with drumsticks.

Recipe source: tasteofhome

Slow Cooker Chicken & Sweet Potato Chili

Ingredients

• 1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 pound boneless skinless chicken thighs, cubed
• 2 cups chicken broth
• 1 jar (16 ounces) salsa
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (10 ounces) frozen corn, thawed
• 1 medium onion, chopped
• 1 tablespoon chili powder
• 3 garlic cloves, minced
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• Shredded cheddar cheese, sour cream and tortilla chips

Directions

1. In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low 5-6 hours or until chicken and sweet potatoes are tender. Serve with cheese, sour cream and chips.

Recipe source: tasteofhome

Chicken Mole

Ingredients

• 12 bone-in chicken thighs (about 4-1/2 pounds), skin removed
• 1 teaspoon salt

MOLE SAUCE:

• 1 can (28 ounces) whole tomatoes, drained
• 1 medium onion, chopped
• 2 dried ancho chilies, stems and seeds removed
• 1/2 cup sliced almonds, toasted
• 1/4 cup raisins
• 3 ounces bittersweet chocolate, chopped
• 3 tablespoons olive oil
• 1 chipotle pepper in adobo sauce
• 3 garlic cloves, peeled and halved
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• Fresh cilantro leaves, optional

Directions

1. Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chilies, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken.
2. Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Recipe source: tasteofhome

Chili Sauce Chicken

Ingredients

• 1 bottle (12 ounces) chili sauce
• 1/3 cup white wine or chicken broth
• 1/4 cup olive oil
• 10 to 12 garlic cloves, minced
• 4-1/2 teaspoons dried basil
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 8 bone-in chicken thighs (about 3 pounds)

Directions

1. In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade.
2. Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.

Recipe source: tasteofhome

Creamy Chicken Thighs & Noodles

Ingredients

• 8 boneless skinless chicken thighs (about 2 pounds)
• 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 cup sour cream
• 2 tablespoons paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• Hot cooked wide egg noodles

Directions

1. Place chicken in a greased 4-qt. slow cooker. In a large bowl, combine soups, sour cream and seasonings; pour over chicken. Cook, covered, on low 7-9 hours or until chicken is tender. Serve with noodles.

Recipe source: tasteofhome

Slow Cooker Chicken Parmesan

Ingredients

• 1/2 cup seasoned bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 large egg, lightly beaten
• 1 tablespoon water
• 4 (6 ounces each ) boneless skinless chicken breast halves
• 1 jar (24 ounces) marinara sauce
• 4 slices part-skim mozzarella cheese
• Hot cooked pasta, optional

Directions

1. In a shallow bowl, combine bread crumbs, Parmesan cheese, Italian seasoning, pepper and salt. In another bowl, combine egg and water. Dip chicken in egg mixture, then in crumb mixture to coat both sides (patting to help adhere). Repeat.
2. Transfer chicken to slow cooker. Pour sauce over chicken and top with cheese. Cook, covered, on low until a thermometer inserted in chicken reads 165&deg, about 4-6 hours. If desired, serve with hot cooked pasta.

Recipe source: tasteofhome

Apple-Glazed Chicken Thighs

Ingredients

• 6 boneless skinless chicken thighs (1-1/2 pounds)
• 3/4 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 cup unsweetened apple juice
• 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme

Directions

1. Sprinkle chicken with seasoned salt and pepper. In a large skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.
2. Add juice and thyme to skillet. Bring to a boil, stirring to loosen browned bits from pan; cook until liquid is reduced by half. Return chicken to pan; cook, covered, over medium heat 3-4 minutes longer or until a thermometer inserted in chicken reads 170°.

Recipe source: tasteofhome

Grilled Huli Huli Chicken

Ingredients

• 1 cup packed brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/3 cup sherry or chicken broth
• 2-1/2 teaspoons minced fresh gingerroot
• 1-1/2 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 5 pounds)

Directions

1. In a small bowl, mix the first six ingredients. Reserve 1-1/3 cups for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 8 hours or overnight.
2. Drain and discard marinade from chicken.
3. Grill chicken, covered, on an oiled rack over medium heat for 6-8 minutes on each side or until no longer pink; baste occasionally with reserved marinade during the last 5 minutes.

Recipe source: tasteofhome

Lemony Chicken & Rice

Ingredients

• 2 cups water
• 1/2 cup reduced-sodium soy sauce
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 2 teaspoons ground ginger
• 2 teaspoons pepper
• 16 bone-in chicken thighs, skin removed (about 6 pounds)
• 2 cups uncooked long grain rice
• 4 tablespoons grated lemon peel, divided
• 2 medium lemons, sliced

Directions

1. In a large resealable plastic bag, combine the first seven ingredients. Add chicken; seal bag and turn to coat. Refrigerate 4 hours or overnight.
2. Preheat oven to 325°. Spread 1 cup rice into each of two greased 13x9-in. baking dishes. Top each with 1 tablespoon lemon peel, 8 chicken thighs and half of the marinade. Top with sliced lemons.
3. Bake, covered, 40 minutes. Bake, uncovered, 15-20 minutes longer or until a thermometer inserted in chicken reads 180°. Sprinkle with remaining lemon peel.

Recipe source: tasteofhome

Asian Chicken Thighs

Ingredients

• 5 teaspoons olive oil
• 5 bone-in chicken thighs (about 1-3/4 pounds), skin removed
• 1/3 cup water
• 1/4 cup packed brown sugar
• 2 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons ketchup
• 1 tablespoon white vinegar
• 4 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon Chinese five-spice powder
• 2 teaspoons cornstarch
• 2 tablespoons cold water
• Sliced green onions
• Hot cooked rice, optional

Directions

1. In a large skillet, heat oil over medium heat. Add chicken; cook 8-10 minutes on each side or until golden brown. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until chicken is tender, turning chicken occasionally.
2. In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir 1 minute or until sauce is thickened. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

Recipe source: tasteofhome

Pan-Roasted Chicken and Vegetables

Ingredients

• 2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
• 1 large onion, coarsely chopped
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1-1/4 teaspoons salt, divided
• 1 teaspoon dried rosemary, crushed, divided
• 3/4 teaspoon pepper, divided
• 1/2 teaspoon paprika
• 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
• 6 cups fresh baby spinach (about 6 ounces)

Directions

1. Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray.
2. In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes.
3. Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Recipe source: tasteofhome

Salisbury Steak Meatballs with Mushroom Gravy

These Salisbury Steak Meatballs with Mushroom Gravy are classic comfort food. This incredibly delicious dinner recipe is ready in about 30-minutes!

Meatballs are a comfort food for most families and they are usually a food many kids will readily eat. I know mine does and because of that I often serve new flavored foods in the form of a meatball.

INGREDIENTS

• 2 tbsp olive oil
• For the Meatballs:
• 1 cup breadcrumbs, regular, Panko or GF
• 1/4 cup milk or water
• 1½ lb lean ground beef
• 1 egg
• 1/2 cup diced onions
• ¼ cup (4 tbsp) ketchup
• 1 tablespoon dry mustard [See Note 1]
• 1 tbsp Worcestershire sauce [see Note 2]
• 1 tsp Kosher salt
• 1 tsp ground black pepper
• For the gravy:
• 2 tbsp butter
• 1 large onion, chopped
• 8 oz cremini mushrooms, sliced
• 1 tbsp Worcestershire sauce [See Note 2]
• 1 cup unsalted beef broth
• 2 tbsp cornstarch [See Note 3]
• salt and ground black pepper, to taste
• Optional garnish
• chopped fresh parsley

INSTRUCTIONS

1. If you’re serving the meatballs with mashed potatoes, fill a medium pot with water about 3/4 full and cover with a tight-fitting lid. Heat this over high heat to bring to a boil. You want just enough water to cover the potatoes during cooking. While the water is heating, peel and dice the potatoes. Remember: Smaller potatoes cook faster thank large chunks. Add these to the pot even if the water is not boiling yet. Be sure to salt the water liberally.
2. Meanwhile, into a large bowl, add the hamburger, bread crumbs, milk (or water), egg, onions, ketchup, mustard powder, Worcestershire, salt, and ground black pepper. Mix well with your hands taking care not to compact or “squish” the meat – I use my fingertips. Compacting the meat during mixing leads to dense meatballs.
3. Add two tablespoons of olive oil into a large non-stick (Teflon coated) skillet set over medium-high heat.
   
   Please visit Salisbury Steak Meatballs with Mushroom Gravy for full instructions

Creamy Mushroom and Spinach Gnocchi

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extra amazing.

If you looked up “comfort food” in the dictionary, this recipe really should be the example given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce… omg.

It’s not like I post things on this blog that I don’t recommend, but sometimes I make something that I really want to repeat over and over. This is one of those times.

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 12 ounces portobello mushrooms chopped
• 2-3 cloves garlic minced
• 3 dashes Italian seasoning
• 1 heaping teaspoon Dijon mustard
• 1/3 cup dry white wine
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1 generous handful baby spinach
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Fresh parsley chopped, to taste

INSTRUCTIONS

1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
   
   Please visit Creamy Mushroom and Spinach Gnocchi for full instructions

Homemade Apple Cinnamon Bread

kay, in my world I’ve transitioned to Fall-we won’t talk about the fact that it’s still in the upper 80s or 90s every day!  So apples, pumpkins, mums and gourds are all I can think about! I whipped up this easy cinnamon apple bread last weekend to prepare for the momentous occasion of college football starting back up and wanted to share it with you today.  This bread is ah-mazingly delicious (I know I made that word up but believe me, it warrants it’s own made up superlatives!)

INGREDIENTS

• 1/2 cup packed light brown sugar
• 1 1/2 teaspoon ground cinnamon
• 2/3 cup white sugar
• 1/2 cup butter, softened
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk
• 1 large apple, peeled and finely chopped

INSTRUCTIONS

1. Preheat oven to 350 degrees. Grease and flour a 9 x 5-inch loaf pan.
2. Mix brown sugar and cinnamon together in a bowl and set aside. In a stand mixer or large bowl, combine white sugar and butter until smooth. Add eggs and vanilla and continue to beat on medium speed until combined. Add flour and baking powder, then milk.
3. Pour half the batter into the prepared pan.
4. Cover with half of the apples.
   
   Please visit Homemade Apple Cinnamon Bread for full instructions

Honey Dijon Garlic Chicken Breasts

Honey Dijon Garlic Chicken Breasts. Boneless skinless chicken breasts quickly baked in an intensely flavoured honey, garlic and Dijon mustard glaze.

The chicken breasts are baked at high heat so they were actually perfectly cooked in about 30 minutes in my oven for 5 to 6 ounce breasts. That makes this recipe easy to achieve, even as a weekday dinner.

I like to preheat the pan as I am preparing the glaze which also helps speed things up once the chicken hits the oven. I know this is a recipe we will make many times. I’ll bet when you taste it, you’ll say the same.

INGREDIENTS

• 4 large boneless skinless chicken breasts about 6 ounces each
• 3 tbsp butter
• 6 cloves minced garlic
• pinch salt and pepper
• 1/3 cup honey
• 2 tbsp whole grain Dijon mustard

INSTRUCTIONS

Line an 8x8 inch baking pan with aluminum foil. Use a baking pan that is large enough to have a half inch of space around each chicken breast but no more. Using too large a baking dish can cause the glaze to be too shallow in the pan and burn easily. Place the empty pan in a 425 degree oven to heat up while you prepare the glaze.

To prepare the glaze

1. Melt the butter in a small saute pan. Add the garlic and cook for only 30-60 seconds to soften it. Do not brown the garlic.
2. Add the honey, Dijon mustard and a pinch of salt and pepper. Stir well to blend and simmer over medium heat for one or two minutes begin to reduce the glaze.
   
   Please visit Honey Dijon Garlic Chicken Breasts for full instructions.

Avocado Egg Rolls With Sweet Chili Sauce

These avocado egg rolls are fried to crispy perfection and served with a tasty sweet chili sauce. This recipe is my recreation of their avocado egg rolls using as few ingredients as possible; all you need are egg roll wrappers, avocados, tomato, and oil for frying. I’ve also included one of my favorite sauces to date: a red sriracha-based dipping sauce that’s both spicy and sweet with a sticky texture.

INGREDIENTS

• 10 egg roll wrappers
• 3 avocados peeled and pitted
• 1 roma tomato diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• canola oil for frying

For the sweet chili sauce

• 4 tablespoons sriracha
• 2 tablespoons white sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

INSTRUCTIONS

1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
   
   Please visit Avocado Egg Rolls With Sweet Chili Sauce for full instructions.

No-Bake Cheesecake Bites

These No-Bake Cheesecake Bites are easy, delicious, and almost too good to be true. Everything you love about cheesecake, made into a bite size treat!

If you want to talk about love at first sight, let’s talk about these No-Bake Cheesecake Bites! They are so simple to make and taste amazing. I love cheesecake in any form, so a no-bake bite that doesn’t require a mixer and only has 5 ingredients? Yes, please! The cheesecake center is creamy, smooth and sweet and the graham cracker crumbs give it that distinct cheesecake taste. They are dipped in chocolate which takes them over the top and makes them even better, if that’s possible.

INGREDIENTS

• 8oz cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 1/2 cup crushed graham cracker crumbs
• 4 cups powdered sugar
• 10 oz chocolate chips

INSTRUCTIONS

1. In a large bowl, mix the cream cheese and butter together until combined.
2. Add in the graham cracker crumbs and mix well.
3. Add in the powdered sugar, 1 cup at a time, until it is all mixed in.
4. Cover and chill in the fridge for at least 1 hour. I usually let it sit overnight.
5. Place a piece of wax paper on the counter and remove batter form the fridge.
6. Scoop into balls and roll in between palms if necessary. Place on wax paper.
   
   Please visit No-Bake Cheesecake Bites for full instructions

The BEST Chicken Marinade

Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or other vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 tsp dried rosemary
2 tbsp Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken


Instructions

1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
2. Remove a half a cup of marinade and reserve for basting the chicken later.
3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
4. Marinate for at least 4 hours and up to 24 hours.
5. To grill
6. Preheat grill to medium high heat and lightly oil the grates.
7. Remove the chicken from the marinade, letting the excess drip off.
8. Grill chicken for 5 to 6 minutes on each side or until cooked through.
9. Baste the chicken occasionally with the reserved marinade.
10. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving.

Source : momontimeout

Baked Balsamic Chicken Recipe

Ingredients
1 kg / 2 lb chicken thighs (5 pieces, bone in, skin on), or drumsticks or wings (any combination) (Note 1)
Sauce:
1/4 cup / 65 ml balsamic vinegar
2 1/2 tbsp / 50 ml soy sauce, all purpose or light (not dark soy sauce)
1/4 cup / 85 g / 65 ml honey
1/4 cup / 45 g brown sugar, loosely packed (Note 2)
2 garlic cloves, minced (or 1 1/2 tsp garlic paste from jar)


Instructions
Preheat oven to 180C/350F.
Line a baking dish with foil and baking / parchment paper.
Mix together Sauce in a bowl.
Place chicken in baking dish, skin side down for thighs and wings. Make sure the pan is big enough so the chicken is squished up next to each other (sauce may not reduce enough), but not so large that there is more than 4"/10 cm between every piece of chicken (sauce may reduce too much).

Pour over Sauce. Bake 30 minutes. Turn chicken over, spoon over sauce.

Bake 20 minutes or until chicken is cooked through. The Sauce should have thickened.
Stand for 5 minutes, then spoon Sauce over chicken and serve.


Notes
1. You can use any of these cuts of chicken. I used 3 bone in thighs and 3 drumsticks in the photos. Normally I just use one or the other.

If using frozen chicken, ensure it is thoroughly thawed, then pat dry before proceeding with recipe. Otherwise there will too much excess liquid and the sauce may not thicken.

This recipe doesn't work with breast. Trust me, I've tried. Breast cooks in half the time, loads more juices comes out and there's no fat (which helps make the sauce nice and sticky). To make this with breast, you would be better off making the sauce separately. So sprinkle the breast with salt and pepper, baking for 25 minutes, then rest 5 minutes. Then I would double the sauce, place in saucepan over medium high, simmer rapidly until it reduces by over half to a syrup. You should end up with about 3/4 cup of balsamic reduction that you can spoon over the chicken.

2. To do this, just scoop up brown sugar and level it off. Don't pack it down into the cup then top with more sugar - if you do that, you will use about 30% more sugar.

3. SCALING: If you scale down, use a smaller baking dish. If you scale up, you need to use a larger dish. If the chicken is too snug and there's no space between them at all, then it affects how the sauce reduces and thickens. You don't need loads of space, just a bit - watch the video!

4. MARINATING: The sauce is quite intense flavoured (you wouldn't drink it!) so you don't need to marinate the chicken. You can marinate for up to 24 hours if you wish. Or freeze immediately after combining Sauce and chicken, then as it defrosts the chicken will marinate.

5. MAKE AHEAD / STORING / FREEZING: Reheats really well for up to 3 days. Just cool and refrigerate, then microwave to reheat (oven can make glaze burn). Cooked leftovers also freezes really well. See Note 4 for freezing marinated chicken.

6. Baked Balsamic Chicken nutrition per serving, assuming 5 servings.



Source : recipetineats

CREAMY CROCKPOT WHITE CHICKEN CHILI

INGREDIENTS
1 lb boneless skinless chicken breasts trimmed of excess fat
1 yellow onion diced
2 cloves garlic minced
24 oz. chicken broth (low sodium)
2 15oz cans great Northern beans drained and rinsed
2 4oz cans diced green chiles (I do one hot, one mild)
1 15oz can whole kernel corn drained
1 tsp salt
1/2 tsp black pepper
1 tsp cumin
3/4 tsp oregano
1/2 tsp chili powder
1/4 tsp cayenne pepper
small handful fresh cilantro chopped
4 oz reduced fat cream cheese softened
1/4 cup half and half

TOPPINGS:
sliced jalapenos
sliced avocados
dollop of sour cream
minced fresh cilantro
tortilla strips
shredded Monterey jack or Mexican cheese


INSTRUCTIONS

1. Add chicken breasts to bottom of slow cooker, top with salt, pepper, cumin, oregano, chili powder, and cayenne pepper.
2. Top with diced onion, minced garlic, great Northern beans, green chiles, corn, chicken broth and cilantro.  Stir.
3. Cover and cook on LOW for 8 hours or on HIGH for 3-4 hours.
4. Remove chicken to large mixing bowl, shred, then return to slow cooker.
5. Add cream cheese and half and half, stir, then cover and cook on HIGH for 15 minutes, or until chili is creamy and slightly thickened.
6. Stir well and serve with desired toppings.

Source : thechunkychef

Thai Chicken Zucchini Noodles with Spicy Peanut Sauce

Ingredients
2 tablespoons of grape seed oil
1 lb. of chicken tenders, diced
2 tablespoons of grape seed oil
2 zucchini, inspiralized
1 large carrot, inspiralized
1 red pepper, julienned
1/3 cup of bean sprouts
1/4 cup of fresh cilantro, diced
1/4 cup of green onions, diced
sesame seeds (for garnish)
Spicy Peanut Sauce:
1 garlic clove, minced
4 tablespoons of peanut butter
juice of 1 lime
3 tablespoons of coconut aminos (or tamari sauce)
2 tablespoons of fresh cilantro, diced
1/2 teaspoon of ground ginger
1/4 teaspoon of red pepper flakes


Instructions

1. In a small bowl, whisk together garlic, peanut butter, coconut aminos, lime juice, ground ginger, and red pepper flakes. Set aside.
2. Heat a large skillet to medium high heat. Add grape seed oil and chicken tenders. Saute each side for 3-4 minutes. Remove from heat and let sit. Dice when cooled.
3. In the same large skillet over medium high heat, add 2 tablespoons of grape seed oil, zucchini noodles, and carrot noodles. Flash stir fry for 2 minutes, stirring constantly.
4. Remove noodles and place in large bowl along with chicken, red pepper, bean sprouts, fresh cilantro, green onions, and spicy peanut sauce. Toss till all noodles are coated.
5. Serve and garnish with sesame seeds.

Notes
If you use tamari sauce, use 2 tablespoons instead of 3.


Source : joyfulhealthyeats

Bacon Wrapped Cream Cheese Stuffed Chicken Breast

INGREDIENTS

• 1 lb. Boneless skinless chicken breast cut into 4 - 4 ounce pieces
• 4 tablespoons cream cheese
• ¼ cup Pepperjack cheese, shredded
• 2 tablespoons green onion, chopped
• 4 to 8 pieces of bacon

INSTRUCTIONS

1. Cut chicken into 4 equal size pieces. Pound breast so it is about ¼" thick.
2. Mix together softened cream cheese, chopped green onions and shredded pepperjack cheese. Put ¼ of this mixture into the middle of each piece of chicken.
3. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
4. Wrap 1 to 2 slices of bacon around the chicken breast, secure with toothpick, if needed.
5. Place on baking sheet and back for 30 minutes at 375 degrees F.
6. Broil topside for about 5 minutes to fully brown and crisp bacon. Turn each breast over and broil for another 3 minutes or so to crisp up the bottom side.
7. Serve immediately.
   
   Source: Bacon Wrapped Cream Cheese Stuffed Chicken Breast

CREAMY CHICKEN WITH CRESCENT ROLLS

INGREDIENTS

• 1 Tablespoon olive oil
• 1/2 cup chopped celery
• 1/4 cup chopped green onions
• 2 – 3 cups shredded Rotisserie chicken
• 2 cans refrigerated crescent rolls
• 1 can cream of chicken soup
• 1 (8oz) package cream cheese, softened
• 1 packet ranch dressing mix
• chicken with crescent rolls

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a medium saucepan, sauté onions and celery for 2 to 3 minutes in olive oil until slightly tender. Add cream cheese, soup, and the packet of dressing mix until well combined and heat over low heat.
3. Add the chicken and mix together. Remove from the heat and set aside.
4. Separate each of the crescent rolls and place on a large cookie sheet. 
5. Add a spoonful of the chicken mixture at the large end of the dough triangle and roll up, folding the crescent roll on both sides.
6. Bake chicken with crescent rolls for 10 – 12 minutes or until golden brown. Enjoy!

Source : writtenreality

Chunky Portabella Veggie Burgers

These burgers just came together beautifully. I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

INGREDIENTS

• 2 cups portabella mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.
• 2 cups cooked black beans, rinsed and divided
• 1 cup minced broccoli, fresh only
• 1/2 cup red onion, minced
• 3 XL eggs, beaten
• 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
• 1 Tbl Montreal Steak Seasoning
• 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
• 2 Tbl minced garlic
• 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
• Olive oil

INSTRUCTIONS

1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
2. Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
3. Mix just until coated.
4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil
   
   Please visit Chunky Portabella Veggie Burgers for full instructions.

STICKY HONEY SESAME DRUMSTICKS RECIPE

INGREDIENTS

• ¼ cup (60 mL) liquid honey
• 2 tbsp (30 mL) sesame seeds
• 2 tbsp (30 mL) sesame oil
• 2 tbsp (30 mL) sodium-reduced soy sauce
• 4 cloves garlic, minced
• 2 lb (907 g) chicken drumsticks (10 drumsticks)

INSTRUCTIONS

1. Preheat oven to 400°F. Line baking sheet with parchment paper.
2. In large bowl, whisk together honey, sesame seeds, sesame oil, soy sauce and garlic.
3. Pat drumsticks dry with paper towel. Add to the honey sauce and stir to coat. Arrange on prepared baking sheet.
4. Bake in oven, turning occasionally, until juices run clear when thickest part of chicken is pierced, about 25 minutes.
5. Serve and enjoy!

Source :salu-salo

Easy Hershey’s Chocolate Pie

This Super Easy Hershey’s Chocolate Pie is the easiest pie on the planet. With just three ingredients and a couple minutes of time, you can have yourself one amazing pie made.

Quick and easy no bake desserts are the best. My grandmother was always one for whipping up the simplest of recipes that tasted amazing. This is one of those very recipes. I am sure she found it on packaging or something.

INGREDIENTS

• 6 Hershey Bars
• 8 oz Frozen Whipped Topping thawed
• Ready made Cookie Pie Crust
• Extra Whipped Topping for garnish

INSTRUCTIONS

1. Melt chocolate bars over low heat or in microwave.
2. Fold melted chocolate into whipped topping until completely blended.
3. Pour/spread mixture into crust and refrigerate until set.
4. Optionally garnish with whipped topping and chocolate pieces.
5. Chill until ready to serve.
   
   Source: Easy Hershey’s Chocolate Pie

Slow Cooker Ritz Chicken Recipe

INGREDIENTS

• 1 (10.75 ounce) can cream of chicken soup
• 2 cups sour cream
• 1 1/2 cups crushed Ritz crackers
• 1/2 cup butter, melted
• 6 boneless, skinless chicken breasts
• Parsley, for garnish

INSTRUCTIONS

1. Combine the soup and sour cream in a bowl and set aside.
2. In another bowl mix together crackers crumbs and melted butter.
3. Place chicken in slow cooker that has been sprayed lightly with non stick cooking spray.
4. Spoon the soup mixture over the chicken and sprinkle cracker crumbs on top.
5. Cover and cook on low for 6-7 hours or high for 4-5 hours.
6. Garnish with parsley before serving.

Source : sixsistersstuff

Best Grilled Chicken For Tacos, Burritos, or Salads

Ingredients

• 1 pound Boneless, Skinless chicken thighs or breasts we prefer thighs
• 2 cloves garlic minced
• 1 tablespoon lime juice optional
• 1 tablespoon olive oil
• 1 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon oregano
• 1/4 teaspoon black pepper
• 1 teaspoon corn starch optional

Instructions

1. Add the chicken, garlic, olive oil, lime, spices, and cornstarch to a large bowl or zip-seal bag.
2. Place in fridge and let marinate for at least 15-30 minutes or up to 24 hours. 
3. Remove chicken from marinade and discard marinade. Place chicken on a grill or pan heated to medium-high heat. Let chicken cook until it is no longer pink on the inside, about 6-7 minutes per side  (or until it has reached an internal temperature of 165 degrees F). 
4. Serve chicken in tacos, burritos, on salads or rice.

Source : gimmedelicious

Bacon Brown Sugar Chicken Tenders Recipe

Bacon Brown Sugar Chicken Tenders with just five ingredients and 30 minutes these are the PERFECT gameday treat! A sticky, sweet, salty, crunchy appetizer.

INGREDIENTS

• 2 chicken breasts boneless skinless
• 1/2 cup brown sugar
• 1/2 teaspoon Kosher Salt
• 1/8 teaspoon ground black pepper
• 8 strips bacon

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

1. Preheat oven to 375 degrees.
2. Cut each chicken breast into 4 long, thin chicken strips.
3. In a bowl add the brown sugar, salt and pepper.
4. Add the chicken tenders and toss in the brown sugar.
5. Wrap the chicken in a strip of bacon and put into your baking dish.
6. Sprinkle over the remaining brown sugar.
7. Cook for 20-25 minutes or until bacon is cooked through and crisp (as pictured).

Source : dinnerthendessert

Coconut Curry Chicken Easy Recipe

Prep Time : 20 mins
Cook Time : 50 mins
Total Time : 1 hr 10 mins

A simple coconut and tomato based curry that is not too spicy. Served this creamy and delicious dish with steamed white rice.

Course: Main Course
Servings: 6 servings
Calories: 412 kcal


Ingredients

• 2 lbs chicken breasts, boneless, skinless, cut into 1/2-inch chunks
• Salt and pepper
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 can (14 ounce) coconut milk
• 1 can (14.5 ounce) diced tomato, drained
• 1 can (8 ounce) tomato sauce (passata may be used if tomato sauce is not available)
• 3 tablespoons sugar

Instructions

1. Season the chicken chunks with salt and pepper.
2. Mix curry powder and oil. Heat a large skillet over medium-high heat and add the curry oil mixture. Heat curry oil for 1 minute.
3. Add garlic and onions and cook for 1 minute.
4. Add chicken chunks and toss lightly to coat with the curry oil mixture.
5. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.
7. Serve immediately, over rice. Enjoy!

Source : salu-salo