Tag Archives: chicken

RECIPE: Creamy Chicken Chilli

I am not a fan of chilli so I found a modified version using chicken and a creamy cheese sauce. Easy to make and a cheap eat! Perfect for a big family to serve along side tortilla chips! One of the best cozy comfort foods I have had on a cold fall/winter night. Slow cooker recipes truly are a lifesaver for those busy moms! I placed all the ingredients in the crock pot before I spent my day running errands and just in time for dinner the chilli was ready! The amount that the recipe calls for is a lot so be prepared for leftovers!


What you need:

1 can corn, undrained
1 can Rotel, undrained
1 package ranch dressing mix
1 can of black beans
1 Tbsp chili powder
1 tsp onion powder
1 8 oz package light cream cheese
2 chicken breasts


1.  Place chicken breasts in the bottom of the crockpot.

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2. Pour black beans( drained) , corn ( undrained), and rotel tomatoes over top the chicken.

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3. Now add in onion powder and chili powder. Then ranch dressing packet.

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4. Lastly, put cream cheese in the crockpot- To help the melting process I cut the cream cheese down into three sections.

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5. Cover with lid and cook on low for 6-8 hours. Stir cream cheese into chili. Use 2 forks to shred chicken. Stir together and serve.

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RECIPE: Loaded Potato & Buffalo Chicken Bake

I absolutely LOVE any buffalo flavored and anything with lots of melted cheese on it. Why not combine the two? This fun dish is great for the kids and even better for the game day.  The buffalo chicken adds an extra kick to the loaded baked potato casserole. Serve is loaded dish with a simple side salad.


Check out the recipe here!

What you need:

2 lbs boneless skinless chicken breasts, cut into 1/2-inch cubes

8 -10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on)

1/3 cup olive oil

1 1/2 teaspoons salt

1 tablespoon fresh ground pepper

1 tablespoon paprika

2 tablespoons garlic powder

6 tablespoons hot sauce

 2 cups monterey jack and cheddar cheese blend

1 cup crumbled cooked bacon

1 cup diced green onion


1. Preheat oven to 400F .

2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.

3. Add the cube potatoes and stir to coat.

4. Add the potatoes to a greased baking dish. Bake for 45 min. Tossing every 15 min.

5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.

6.  While the potatoes are cooking, bread chicken ( if you want) or cook diced chicken with the left over hot sauce mixture. After chicken is cooked through, set aside.

7. Around 30 minutes into cooking the potatoes- take out of oven and add chicken, cheese, bacon and diced green onions.

8. Finish baking for the rest of the cooking time. Drizzle with ranch dressing if you want 🙂

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“Shake & Bake” Buffalo Chicken Tenders

Ill never forget the first time my mom brought home a box of the Shake and Bake from the grocery store. For some reason I thought it was the coolest thing ever! However I didn’t find it cool when my sister got to shake the chicken over me. Obviously I threw a temper tantrum. Anyways I wanted to recreate the same idea except less sodium, additives and fresher ingredients.

I am in LOVE with using corn flakes instead of bread crumbs for baked chicken breasts or tenders. They still provide a crunchy flavor to plain skinless chicken breasts just like bread crumbs. Its a healthier alternative to country fried chicken!


What you need:

 Chicken breasts
1/2 c. panko bread crumbs
1/2 c. crushed corn flakes or Chex
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. paprika
2 egg whites
1/2 tsp. pepper
3 tablespoon of hot sauce
1. Just like when making chicken cutlets, I still used an egg mixture so the cornflakes would stick. But i added in hot sauce to the egg whites to give it a little kick! Definitely pairs well with a buttermilk ranch dressing on the side! I  soaked them in the mixture for 5 minutes before coating them.
2. In a zip lock bag combine corn flakes, panko bread crumbs, onion powder, paprika, and salt pepper. Shake the chicken, if some chicken is not fully coated presh cornflake mixture onto chicken.
3. Cook at 400 degrees for 30 minutes or until center of chicken is no longer pink!
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RECIPES: Creamy Mushroom Chicken & Pasta

Here is my take (a little modified) on the recipe chicken a la gloria. Similar to a Marsala sauce but minus the marsala wine. Creamy, cheesey and hearty this dish is perfect alone with a side salad or served over pasta! This is comfort food not your typical healthy baked chicken dish! Also first time cooking with Muenster Cheese. Very tasty! I had a few nibbles after I sliced it up before I put it on the chicken. Its a very soft cheese with a mild nutty flavor, very comparable to a Gouda.

Here is the recipe I got my inspiration from…Enjoy 🙂

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Only thing is I would have probably done different is  cooked mine longer so the cheese got a little brown. Still very tasty!

What you need:

3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
1/3 cup of flour
3 tablespoons vegetable oil
2 tablespoons of butter
1 (8 oz) container of sliced fresh mushrooms
1/2 cup of sherry wine
1 small can of condenced cream of mushroom soup
1/2 cup whole milk
6 slices of Muenster cheese
3 tablespoons chopped fresh parsley for garnish
Salt and pepper to taste


1. Preheat oven to 350°F

2. Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.

3. Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden.  Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.

4. Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese.

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I recently just got back from a quick vacation to Orlando, FL which is why I took a little break from the blogging world. This was my first time going to Orlando. I was super excited to experience the roller coasters for the first time and try out the new Transformers 3D ride, but one thing I couldn’t hold my excitement for was the harry potter world and EPCOT. This posting is just to give you a snapshot of my favorite meals I had while in Orlando. With the amount of walking I did this trip in the parks I didn’t feel so bad eating these foods 🙂

First up, HARRY POTTER WORLD. Speechless, phenomenal, breathtaking are just a few words to describe this magical land. You don’t have to enjoy the movies or the books to get the full experience behind the Harry Potter World.  As I walked up to the entrance of Hogwarts, I literally had chills up and down my body. The architecture was perfectly replicated as if you were standing in the movie.

For Food, We stopped at ” Three Broomsticks” for a traditional English Breakfast. I am not a fan of many mixed foods on my plate but the flavors of the meats with the potatoes were delicious. The smokey sausage paired so well with the savory buttery potatoes and croissant roll. The eggs were fluffy and the stewed tomato had a Parmesan breadcrumb crust. Not sure what is in a full English breakfast, this website describes all the ingredients that compose of this meal.


Cant go to Harry Potter World, without a tasting of the famous Butter Beer. ( Sorry unfortunately there is no alcohol in it) But still has an amazing flavor. Hard to explain the flavor of this cold creamy drink and the true recipe has yet to be released but one can describe the flavor as butterscotch mixed with a shortbread cookie with the texture of a root beer float.


Next up is EPCOT. The land of countries where you need to go on an empty stomach because you will be tempted to eat something from every country. Epcot features a handful of countries from around the world and features dishes, crafts, restaurants, products and environment, just as though you were in that country.

GERMANY- For lunch we had brats and beers!



UNTIED KINGDOM- We stopped at a little english pub for some english cider ( Strongbow) and a classic Fish and Chips to share. The fish and chips were flaky, buttery and cooked to perfection. Went so well with a cold glass of cider.


FRANCE- One of the last stops we made was in France at a bakery for some french pastries and danishes. WOW. I couldn’t even decide which I wanted. I ended up getting a chocolate caramel tarte.



For any of my bloggers who have not experienced this place- PLEASE GO! Save up! You will not be disappointed. Just make sure you bring comfortable walking shoes because you will be walking for hours upon hours!  🙂

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Chicken Saltimbocca with Pasta

With the new season of The Next Food Network Star ending this past weekend, my family decided to try out Stacy’s Dish this weekend at our Family Reunion! TWO THUMBS UP FROM ME! Phenomenal Taste!


Photo Courtesy of Food Network

I have never had brown butter before and let me tell you the flavor is out of this world! It is definitely not for someone that is looking to watch their figure or has high cholesterol!  You think that it wouldn’t make sense to cook butter to a brown color but the nutty, aroma with a salty taste pairs so well drizzled over top pasta! NOTE- YOU ARE NOT BURNING THE BUTTER!  For a sweeter taste, I added in a few chopped onions. Brown butter is a perfect way to toss pasta with veggies too!

Here is the recipe for Stacy’s Chicken Saltimbocca with Brown Butter Pasta

What you need:

1 stick butter
10 fresh sage leaves
2 chicken breasts
Kosher salt and freshly ground black pepper
4 to 6 pieces prosciutto
Olive oil
1 pound fresh angel hair pasta
Grated Parmesan
2 cloves garlic, minced
2 lemons, zested and juiced
Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.Pound out the chicken breasts and sprinkle with salt and pepper.Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.

Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.

Slice the chicken saltimbocca and place on top of the pasta.

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My secrets to the best Chicken Parmesan

I have tried many ways to prepare and cook chicken parmesan whether its the chicken , the breadcrumbs, the cheese but after many tastings and tries I have found a recipe that adds a little sweet and savory kick!

Here is what  you need to know about my secrets to the best chicken Parmesan you will ever have :

1. Pancetta– sprinkle a layer of this salty smoked bacon on the chicken before you layer on that sauce

2. The sauce– Use Marinara sauce not pasta sauce. Its thinner and has more of a true tomato flavor to it.

3. Sweetness– the added goodness. Add 1/2 tablespoon of honey and 1 tablespoon of brown sugar to the sauce! The sweet sauce pairs so well with the savory flavor of the chicken and pancetta!

4. Parmesan cheese– I like to combine half Parmesan cheese with half bread crumbs for the coating of the chicken. Adds an extra cheesey flavor!

5. Garlic Powder– Sprinkle in 1 tablespoon of garlic powder in the flour mixture when coating the chicken.

What you need:

Thin Chicken Breasts – cut and thrimmed

1 cup of flour

1 tablespoon of garlic powder

2 eggs whisked

1 cup of italian bread crumbs

1 cup of parmesan cheese

1 jar of marinara sauce

1 cup of cubed pancetta

1 package of shredded mozzarella cheese


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1. After you trim and cut chicken make a line of the items that you will use to coat the chicken. First flour and garlic powder. Second eggs, gently whisked. Third parmesan cheese and bread crumbs . Coat chicken in the three items above in that order. Place in a pan with olive oil. After browned on both sides take out and cool on a plate.

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2. Sprinkle pancetta one the chicken , add sauce and then mozz. cheese.  Bake at 350 for 30 min or until cheese is golden brown.

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Baked Buffalo Chicken Taquitos

I am hooked on buffalo chicken dip and I had left over flour tortillas in my fridge, so why not combine the two! These are great for all ages! Simple to make and a perfect way to use leftover shredded chicken! Packed with three cheeses these are a true finger food hit!


What you need:

4 ounces cream cheese, softened
1/8 cup buffalo sauce
1 cup shredded Monterey jack cheese
1/8 cup blue cheese crumbles
1 can (12.5-ounce) Swanson® Premium Chunk Chicken Breast in Water, drained
8 8-inch flour tortillas
coarse Kosher salt

TIP: instead of hot sauce I used Kens Buffalo Wing Marinade. I think it gave it a more creamy taste but still giving a little kick! Not too overwhelming!


1. Preheat the oven to 350°F.

2. In a bowl, combine the cream cheese and buffalo sauce. Mix well. Stir in the Monterey jack cheese, blue cheese crumbles and chicken; mix well.

3. Place 2-3 tablespoons of the mixture down the center of each tortilla and roll up. If needed, microwave the tortillas for about 30 seconds to make them soft and pliable enough to roll. Place on a baking sheet.


4. Spray the taquitos with cooking spray, then sprinkle with coarse salt.
Bake in the preheated oven for 17-20 minutes, or until golden brown. Serve with blue cheese dressing for dipping, if desired.


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Healthy Chicken Cordon Bleu

This is my version of a chicken cordon bleu except minus the breadcrumbs and the heavy cream of mushroom sauce. This was my first time ever cooking with gruyere cheese and I must say I will definitely be using it again! Gruyere cheese is a type of swiss cheese from Switzerland- has the same strong odor but not that bitter taste, its a lot more creamy and has a slight nutty flavor. It is a popular cheese used in fondues.

My substitutions were ….sauteed mushrooms in white wine with onions instead of cream of mushroom sauce, prosciutto instead of ham and flour with seasonings instead of bread crumbs

What you need:

1/2 cup all-purpose flour

1 tsp salt

1/4 tsp pepper

1 or 2 teaspoons fresh parsley

1/2 tsp dried dill

6 to 8 tablespoons butter

3 or 4 boneless chicken breasts, pounded or sliced thin

1 pound fresh mushrooms

1 onion, sliced into rings

1/2 cup dry white wine

8 ounces shredded Gruyere




1. Mix the first 5 ingredients in a pie plate or even on a dinner plate. Dredge the chicken in the flour mixture. Heat 3 or 4 tablespoons of butter in a saute pan over medium heat. Place dredged chicken into the hot buttered skillet, and fry until it’s nice and brown on both sides. Then put the chicken pieces in an oven-safe casserole or baking dish and set aside.


2.Add another 2 or 3 tablespoons of butter to the skillet, and fry the mushrooms and onion until they’re soft and starting to brown. Stir in the white wine. Lower your heat and simmer for a few minutes



3. Pour the mushroom mixture over the chicken in the dish with two slices of proscuitto. Cover and bake for  about 20 minutes in a 350-degree oven.


4. After 20 minutes, take it out and sprinkle with shredded Gruyere. Bake for another 5 or 10 minutes, until it’s nice and brown.

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Lazy Bake Greek Chicken

Stuffed chicken always adds some fun and creativity to boring chicken breasts! Cooking in less than 30 minutes and only about 15 minute prep time this dish is perfect to serve for company! This dish looks more intimidating than what it actually is! Want to add even more for a Greek inspired taste , add in some tomatoes or olives! See what creations you can come up with!

What you need:

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2 tablespoon of olive oil

1/2 medium onion, finely chopped

1 tablespoon of minced garlic

2 cups of spinach

3 tablespoon of butter

1 cup panko breadcrumbs

1 teaspoon dried oregano

4 skinless chicken breasts

1/2 crumbled feta cheese


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1. In a medium saucepan add olive oil , garlic and onions till softened and clear

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2. Add in spinach , cook about 2-3 minutes until spinach becomes wilted and lighter green

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3. Transfer ingredients to a separate bowl and mix with feta cheese.

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4. Makes slits in chicken, be careful not to cut through other side of chicken. It is ok if stuffing is coming out of chicken from the front. Drizzle some olive oil on top and sprinkle with panko breadcrumbs.

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5. Bake for 20 minutes at 425. Make sure juices are clear and breadcrumbs are golden brown

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