Chicken Parmesan Sliders

The whole reason I made the dinner rolls from Wednesday's post was to make these Sliders. My husband saw an ad for a Chicken Parmesan Burger from Burger King and mentioned that it looked good, So I decided to make my own version of it.

Ingredients:
- 1 lb ground chicken
- 1 cup Panko Breadcrumbs (I recommend Kikkoman Brand)
- Dash of Grated Parmesan Cheese
- 2 Avocados, mashed
- Fresh Mozzarella, sliced
- 1 cup Pasta Sauce
- Dinner Rolls
- Vegetable Oil

Directions:
In a large frying pan over medium-high heat, heat Vegetable oil

Shape ground chicken into patties the size of your Dinner Rolls. In a shallow bowl add Parmesan Cheese and Panko Breadcrumbs then coat chicken patties in Panko Mixture. Add Chicken Patties to Frying pan and cook on each side until Golden Brown (about 4-5 minutes depending on heat level). If it is browning too fast lower your heat.

Meanwhile in small sauce pan, add pasta sauce and simmer over low heat to reduce to a thicker consistency, about 10 mins

When chicken is completely cooked through, assemble your sliders and enjoy!

Makes 5 Sliders

Honey Lime Maple Chicken

I actually made these twice in 1 week. My little brothers stopped by on there way to college so I made a HUGE batch and had them marinate for a day, well i didn't think about how i was going to cook that HUGE batch in the oven all at once, so i let some of them marinate for a few more days and me and my husband had it again a few days later. They are so much better if they marinate for at least 24 hours! Found this at the Peach Kitchen


Ingredients:
- Chicken Drumsticks (can handle about 10)
- 1 cup soy sauce
- ¼ cup honey
- ¼ cup maple syrup
- 4 tbsp lime juice
- sesame seeds for garnish


In a large bowl, combine soy sauce, honey, maple syrup and lime juice. Mix well. Add chicken pieces and make sure each chicken is coated with marinade. I marinated my chicken for a day in the refrigerator. The longer you marinate it, the tastier it would become.


Cook chicken in an oven set at 400 degrees for about 45 minutes or until cooked through all the way. As Chicken is cooking reduce the marinade in a medium sauce pan until about 1/2 the liquid is gone. Baste the chicken with the marinade every 10 minutes to create the nice dark glaze. 


Sprinkle with Sesame Seeds when done 

Cajun Chicken Fingers

I love love love chicken fingers. Whenever we go out to eat I always notice the chicken fingers and seriously debate getting them off the kids menu no matter where we are. I have finally found an easy easy way to make yummy chicken fingers.. .and they are super quick. I made these with my favorite Louisiana Mix Cajun Seasoning. You can add whatever seasoning you want to it to give it the flavor you like.

Ingredients:
- 2 Chicken Breasts (cut into strips/chunks)
- 1/3 cup flour
- 1/4 cup King of the Cajun Louisiana Mix
- 3 eggs
- Salt/Pepper
- 1 1/2- 2 cups Kikkoman Panko Breadcrumbs (These are the best)
- Vegetable Oil

Set out 3 bowls. In Bowl #1 combine flour, Cajun mix, and a dash of Salt and Pepper. In Bowl #2 beat eggs. In Bowl #3 have Kikkoman Panko Breadcrumbs (sidenote--- these are the best Panko breadcrumbs i have found, they actually stick to food and don't flake off).

Dredge chicken in Flour/Cajun Mixture, shaking off any excess. Dip into Eggs and then coat all sides of chicken in Panko breadcrumbs. Set aside

In a heavy pot pour 2 inches of oil and let heat to 350 degrees. (if you don't have a thermometer you can test this with a piece of white bread. if the bread browns beautifully in about a minute you are at the right temp. If it gets soggy or burns, you need to adjust the temp.)

Working in batches (do not overload your oil or the temperature will drop) fry your chicken for about 2 minutes on both sides, or until Panko turns golden brown. Remove from oil and let set on paper towel lined plate to absorb extra oil.

Grilled Hoisin Pork (or Chicken)

 

Samuel and I are always looking for REAL Asian food. After living in China its hard to find stuff that isn't totally Americanized and doesn't taste like it should. I got this cookbook from my sister in law for Christmas and this recipe out of it is definitely a keeper!

Ingredients:

- 3 tbls Hoisin Sauce

- 3 tbls Fresh Orange Juice

- 2 tbls Soy Sauce

- 2 tbls Rice Cooking Wine

- 1 tsp Brown Sugar

- 2 tsp Peanut Oil

- 1 tbls grated Ginger

- 3 cloves minced garlic

- 4 pork loin chops (or we used chicken once too)

- salt and pepper

- steamed rice

Prepare a girl on medium-high heat (i used our handy george foreman). in a small bowl combine the hoisin sauce, orange juice, soy sauce, wine and brown sugar. Stir to disolve the sugar.

In a small suacepan over medium heat, warm 1 tbls of oil. add the ginger and garlic and saute for about 5 seconds until fragrant. Add the hoisin sauce mixture and simmer for about 2 minutes. set aside half of the sauce as a glaze and heat just before serving.

season the pork chops (or chicken) with salt and pepper and oil the grill rack with remaining oil. place the chops on the grill and brush the sauce on chops. cook 4-5 minutes on both sides or until done. Serve over rice and with extra sauce.

Creamed Chicken and Gnocchi

 

I found this in the Rachel Ray Magazine and it turned out to be more like a soup, but was still very good. its one of those meals that you would want to eat when you have been snowed in and just want to warm up. YUMMY!

Ingredients: 

- One 1-pound package potato gnocchi 

- 4 tbls butter 

- 1 onion, finely chopped

- 1 bell pepper, chopped

- 12 ounces skinless, boneless chicken breast, cut into thin strips

- Salt and pepper 

- 2 tablespoons flour 

- 1 cup half-and-half

- 1 cup chicken broth

- 2 scallions, chopped

Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

Panko Chicken with a Mustard Maple Sauce

I found this in a BonAppetit Magazine and I was a little nervous because I am not a mustard person and this not only uses a lot of mustard, but 2 kinds of mustard. Neither of which I am a huge fan of. But my husband and I ate every last bit of this and were craving more! luckily the pan sauce makes quite a bit so I saved that and am just going to make the chicken again. Seriously... one of the best things I have ever made!

Ingredients:
- 2 8-ounce skinless boneless chicken breast halves, cut crosswise in half  
- 1 large egg  
- 1 tablespoon chopped parsley  
- 2 teaspoons plus 2 tablespoons Dijon mustard  
- 1 cup panko (Japanese breadcrumbs)  
- 2 tablespoons olive oil  
- 1 cup chicken broth
- 3 tablespoons pure maple syrup  
- 2 tablespoons coarse-grained mustard 
- 1 tablespoon cold butter

 

 Using meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3- to 1/2-inch thickness. 

 

Whisk egg, parsley, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each chicken piece in panko; turn to coat. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side. Transfer chicken to plates. 

 

Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup

 

Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

 

 

BBQ Chicken w/ Ranch Spaghetti

I got this one from a new favorite blog The Picky Palate. My husband loved it. I thought it was good but enjoyed the Ranch Spaghetti the best.

Ingredients:
- 1 lb thin spaghetti
- 4 Tbls Extra Virgin Olive Oil (EVOO)
- 1/2 onion, finely chopped
- 1 packet dry Ranch Dressing Mix
- 1 1/2 Cups Ketchup
- 3 Tbls Dijon Mustard
- 4 Tbls Worcestershire Sauce
- 2 Tbls Apple Cider Vinegar
- 4 Tbls Brown Sugar
- 1 1/2 Tbls Lemon Juice
- 1 tsp black pepper
- 1 tsp honey
- pinch of salt

Boil the chicken (about 20 min) until cooked through and shred. In a medium sauce pan add Ketchup, mustard, Worcestershire sauce, vinegar, brown sugar, lemon juice, pepper, honey and salt.  Cook over medium heat for 15 mins. Stir in chicken and let simmer.

Cook the Spaghetti as directed and drain. While cooking that add EVOO to a sauce pan and heat up. Add diced onions and cook through until golden brown and soft. Add onions and oil to the cooked spaghetti, mix and add dry ranch dressing and a pinch of salt and pepper. Place on plate and top with BBQ chicken

Caribbean Chicken Wings

So we love Caribbean Jerk Chicken... Its our favorite way to marinade! but i have been wanting to find a homemade recipe for marinading. This t isn't a jerk marinade, but it is definitely Caribbean with a little sweet savory kick. Got it from Sunny Anderson from Food Network, but made my changes

Ingredients:
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon allspice (ground or whole, i only had whole and it worked)
- 1 teaspoon thyme
- 1/2 teaspoon ground ginger
- 2 cloves garlic (or 1/4 tsp garlic powder is what i did)
- 2 tablespoons apple cider vinegar
- juice from 1 lime
- 2 tablespoons Orange Juice
- Chicken Wings (8)

Combine the soy sauce, honey, both sugars, cayenne, allspice, thyme, ginger, and garlic and mix together (it will make something like a paste). Add the vinegar, lime juice and orange juice and mix until combined. Place the wings in a large resealable plastic bag and pour the marinade over them. Seal and refrigerate 4 to 6 hours.

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper (or i did it in a pyrex with aluminum foil). Remove the wings from the bag, place on the lined sheets and bake 20 minutes. Meanwhile, bring the marinade to a boil in a small saucepan over medium heat and cook until reduced by one-third, about 10 minutes.

Remove the wings from the oven and brush with the glaze. Raise the oven temperature to 400 degrees F and continue to bake until the wings are cooked through, 20 more minutes.

POM Apple Chicken

One of my favorite dishes i found in college was Maple baked apple chicken. I have yet to cook it for the blog, but when i got my POM juice i wanted to tweak it for this. It turned out REALLY good! the only thing i would have done different was to marinade the chicken in POM juice for a couple hours before.

Ingredients:
- 1/2 cup POM Juice
- 1/2 cup maple syrup
- 2-3 red cooking apples (i like more b/c the apples are my favorite)
- 1/2 onion, sliced
- 3 pieces of chicken (or more)


Preheat oven to 350°F. Spray large ovenproof nonstick skillet with cooking spray  (i used a cast iron skillet). Heat on medium-high heat. Add chicken; cook 3 min. on each side or until lightly browned on both sides. Remove from heat.

Place onions on top of chicken; surround with apple slices. Mix syrup and juice; pour over chicken. Bake 20 to 25 min. or until chicken is cooked through (165ºF). Spoon syrup mixture in skillet over chicken just before serving.

Spicy Honey Chicken

This has got to be some of the best chicken i have ever had. I found it in a Cooking light Magazine and will definitely be making it again soon! this would be yummy for game day!

Ingredients:
- 2 tsp garlic powder
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp paprika
- 1 tsp red pepper flakes
- chicken pieces (i used chicken thighs cut into slices.... yummy)
- 6 tbls honey
- 2 tsp apple cider vinegar

Preheat Broiler

Combine first 6 ingredients in a large bowl. Add chicken to bowl and toss to coat. Place chicken on an aluminum foil covered pan and broil chicken for 5 minutes on each side. (a lot of liquid come out, so a pan with sides is good or you will have to drain the juice so it doesn't cause problems in your oven)

Combine honey and vinegar in a small bowl. stir well. Remove chicken from oven and brush 1/2 of mixture on one side of chicken. Return to oven and broil for 1 minute. Remove chicken and flip over. brush the rest of the honey mixture over the chicken and broil for 1 minute.

Remove from oven and let cool for 5 minutes. ENJOY!

Chicken Enchilada Rolls

 I have been looking for more appetizer type foods for a while now, and I was so excited when I found this from Lemons & Love. I tweaked it so it was little more simple for me... but it was amazing!

Ingredients:
- 2 - 8 ounce packages cream cheese, softened
- 1 1/2 cup shredded Mexican blend cheese
- 1/3 teaspoon garlic powder
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- cayenne pepper to taste
- 3 cooked boneless skinless chicken breasts, shredded
- 1/2 tsp Onion Powder
- 14/.5 oz can of Tomatoes Diced w. Onion and Green Bell Pepper
- 1 package jalapeno cheddar tortillas 

Mix all ingredients together except chicken and tortillas. Once mixed well add shredded chicken, mix, cover and refrigerate for at least 1 hour.

Portion out mixture over 5-6 tortillas and spread out evenly. Roll and slice into pieces.

Chicken Taco Wraps

On BYU campus in the food court is this place called L&T Wraps and Salads. I fell in love with there Taco Chicken Wrap, if that's even what its called. I haven't been able to eat there in years now, since graduation. But I love the wrap so I recreated it myself! I love it so so much...

Ingredients:
- Spinach Wraps
- 2 Chicken Breasts
- Taco Seasoning
- half & half
- Lettuce
- Shredded Chese
- Refried Beans
- Sour Cream
and any other taco stuff you like

Boil Chicken Breasts in water until cooked through. Shred chicken with a fork and then put in a skillet. Add taco seasoning and a little bit of half & half (this is to help the taco seasoning to stick, i have tried water and it doesn't work as well but will work. Half and half really makes it creamier). Cook for about 5 mins

Now my husband likes to just layer the rest, the beans, cheese, chicken etc. like regular tacos. But i like to mix them all together (Chicken, Cheese, Lettuce, Beans, Sour Cream) in a bowl and then add them to my wrap. This really lets you have a little bit in every bite. Its up to you! These are so yummy!!! 

Thai Peanut Chicken

 

 So at work last week Nate said that i should try to make Thai food.... so i found this recipe from Vons and it was pretty good, i tweaked it of course with stuff that i had...

Ingredients:

- 2 cups uncooked white rice

- 4 cups water
- 3 tablespoons soy sauce
- 2 tablespoons creamy peanut butter
- 2 teaspoons lemon juice
- 1/4 teaspoon cayenne pepper
- 3 tablespoons olive oil
- Chicken Breast or Tenderloins- cut into thin strips
- 3 tablespoons chopped garlic
- 1 1/2 tablespoons grated fresh ginger root
- 3/4 cup chopped green onions

- 1/3 cup dry-roasted peanuts (chopped)

Cook rice in a rice cooker, or however you cook your rice. (if I didn't have a rice cooker i wouldn't know what to do, lol) 

In a small bowl, stir together the soy sauce, peanut butter, lemon juice, and cayenne pepper. Set aside.

Heat oil in a skillet over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.

Reduce heat to medium, and add green onion, chopped peanuts, and the peanut butter mixture. Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through. If mixture becomes too thick just add a little water. Serve over rice.

BBQ Chicken Pizza

 

Pizza--- who doesn't love PIZZA!! Thanks Sarah for this recipe!

Ingredients:

- Pizza Dough

- 1 1/2 cups Jack Daniels Hickory Brown Sugar BBQ sauce
- 2 chicken breasts boiled and chopped
- 6 slices of cooked bacon, crumbled
- 2 cups colby jack cheese, shredded
- 1 cup ranch dressing
- 1 teaspoon chili powder
- 1 sandwich-size resealable bag 

Cook crust according to directions on package.

Spread BBQ sauce over cooked pizza crust.

Sprinkle the chicken, bacon and cheese over the top. Place the cookie sheet under the broiler until the cheese melts, about 3-5 minutes.

Combine the ranch dressing and chili powder in a small bowl. Pour into re-sealable bag and cut off a small tip at the end of the bag to make a pastry bag. Drizzle the dressing over the top and garnish with the scallions. Cut into squares and enjoy!

Ceaser Chicken Pasta

My freshman year I got a copy of the Betty Crocker 30 minute cookbook (after seeing by brother with it) and this is the first, and i think only, thing I ever cooked from it. Of course the first time i made it i almost burnt down my apartment (or so i though, i was a little dramatic about it back then) so i have tweaked it so that deathly step isn't included!!

Ingredients:
- 1-2 Chicken Breasts (cut into bite size pieces)
- Vegetable Oil
- 1 can chicken broth
- 1 bag california style frozen veggies (broccoli, carrots, cauliflower)
- 1/2 bottle Ceaser Dressing (I use Ken's, its the best)
- Rotini Noodles

In pot, boil water and 1 can of chicken broth. Add Rotini Noodles and cook according to directions on package

In pan cook chicken breast pieces in a little vegetable oil. When cooked through add bag of frozen vegetables and cook until vegetable are warmed through.

When Rotini noodles are cooked, drain pasta and add to pan with vegetables and chicken. Add Ceasar Dressing to taste