Balsamic Chicken Noodle Bowl

I'm back after another long hiatus. We're still trying many new meals in our kitchen, and I'm eager to share some more winners on the blog. I was recently talking about our go-to dinners with a friend at the beach this past weekend and was inspired to return and blog. Today was the last day of school for students. So in theory, I should have some more time for hobbies over these next few weeks! I am hoping to focus my energy on some cooking and running. They seem to balance each other out in my opinion.

This dinner was found on Mel's Kitchen Cafe. I think this is a great meal at any time during the year, but it'd be a perfect use for leftover grilled chicken, or this dinner could be made in a pinch on a busy summer evening.

You will need:
*1 pound linguine
*1 red pepper, cut in strips
*4 tablespoons balsamic vinegar (flavor is present, so go for a better quality)
*4 garlic cloves, minced
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/3 cup extra virgin olive oil
*1 1/2 tablespoons dried basil (can use fresh if available)
*2 cups cooked chicken, chopped or shredded
*1 1/2 cups shredded mozzarella cheese
*1/2 cup crumbled feta cheese


1. Cook linguine according to package directions.

2. Meanwhile, whisk together vinegar, garlic, basil, salt and pepper in a small bowl. Then slowly whisk in the 1/3 cup olive oil until the dressing is completely combined.

3. While the pasta is boiling, heat 1 teaspoon olive oil in a non-stick skillet over medium heat.  Cook the bell pepper until it starts to become tender. Add the cooked chicken and cook for a couple more minutes until it is warm or cooked. (If we didn't precook any chicken, I will cook the chicken before adding the pepper to the skillet)

4. Drain the noodles once cooked and add to skillet. Toss with red pepper and chicken. Add the mozzarella and feta, combining quickly before the cheese melts completely. Pour the dressing over the top and mix to coat.
Serve warm or at room temperature.

Blood Orange Chicken

I was so excited to find blood oranges a few weeks ago. They were even on sale! I don't usually see them at the grocery store I frequent so I scooped them up and started searching for recipes. Elly's recipe sounded perfect because it was a one pan dish and affordable as well. Dave and I both enjoyed this dinner and some leftovers for lunches. I never roast chicken thighs but I'm realizing now that I should. As long as you have the extra time to marinate and roast, these are hands-off enough to make a simple weeknight meal. We aren't usually home until late during the week so this was a better weekend option for us. You could also use any orange, but I highly recommend you try to find the blood orange variety.

For the chicken, you will need:
*1 teaspoon blood orange zest

*1/4 cup freshly squeezed blood orange juice
*2 tablespoons olive oil
*
3 cloves garlic, minced
*
2 tablespoons cilantro

*1 jalapeño, chopped and seeded (can keep seeds for a bit more heat)
*
1 tablespoon fresh ginger root
, grated
*1 1/4 teaspoon kosher salt

*3/4 teaspoon smoked hot paprika

*1.75 pounds bone-in, skin-on chicken thighs

*Optional toppings for serving: sliced scallions, cilantro, and orange wedges

1. Combine the zest, juice, olive oil, garlic, cilantro, jalapeño, ginger, salt, and paprika in a blender or food processor. Pulse until pureed.

2. Combine the chicken and marinade in a large bowl, tossing the chicken pieces to be sure they are covered. Cover the bowl and refrigerate for at least one hour prior to cooking. (Longer is preferred for more flavor)

3. Preheat the oven to 475. Put the chicken thighs in a pan and discard the leftover marinade. Roast until for about 40 minutes, or until meat and juices are no longer pink. Serve with your desired sides and/or topping. See side suggestion below**

**I followed Elly's example and baked Yukon potatoes in with the chicken. I diced two potatoes and seasoned them with a bit of garlic powder, paprika, and pepper.  I roasted asparagus on the side, but you could also roast a veggie in with the dish by adding it in the later part of the cooking time.

Recipe originally adapted from Cook This Now by Melissa Clarke. 

Sweet and Sour Chicken

I never really think of making Chinese style dishes at home. We rarely eat Chinese food takeout. In fact, we don't really eat much takeout besides Chipotle. I discovered this dinner from Pinterest and was introduced to the blog The Recipe Critic. This dinner turned out great. It comes together quick enough for most weeknights as long as you have the extra time needed for baking. I highly recommend this meal.

You will need:
*3 boneless, skinless chicken breasts, cut into bite-sized pieces
*salt and pepper, to taste
*1.5 cups cornstarch
*3 eggs, beaten
* 1/4 cup canola oil
*1/2 cup granulated sugar
*3 tablespoons ketchup
* 3 tablespoons white vinegar
*3 tablespoons apple cider vinegar
*1 tablespoon low-sodium soy sauce
*1 teaspoon garlic salt
*broccoli**, optional
*cooked rice, for serving

*added broccoli
1. Preheat oven to 325 degrees.

2. Season chicken with salt and pepper. Place the cornstarch in one bowl and the slightly beaten eggs in another. Dip chicken pieces into cornstarch then coat in egg mixture.

3. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned (cooking will finish in the oven). Place the browned chicken in a 9 x 13 greased baking dish.

4. Combine sugar, ketchup, apple cider vinegar, white vinegar, soy sauce, and garlic salt in a mixing bowl. Pour over chicken and bake. Bake for about 45 minutes or until chicken is cooked through. Stir at least once during cooking to keep the chicken coated in sauce as it bakes.
**If adding broccoli, cook the chicken for 20 minutes, then stir and add broccoli to the pan. Bake for another 20 minutes.
Serve over rice.

Buffalo Chicken Quinoa

Now that I'm sharing this dinner, I want to eat it immediately. We love Frank's buffalo sauce in this house but go through phases of eating a lot of it and then carelessly avoiding it for awhile. It's been in the cabinet too long at the moment. This quinoa is a perfect weeknight meal and the leftovers make a great lunch. This is easily transitioned to a vegetarian option by removing the chicken and adding more broccoli. If you like things extra spicy, you can change your hot sauce preference. I once (accidentally!) made this with the Frank's extra hot. It was just too much for me, especially when reheated. I'll stick with the delicious tang of buffalo wing sauce. This recipe was a Pinterest discover from Half Baked Harvest.

You will need:
*1 cup quinoa (be sure to rinse it well before cooking)
*2 cups water
*1 pound boneless skinless chicken breast, cut into bite size pieces
*1 cup broccoli florets
*1 cup shredded carrots
*1/2 cup blue cheese crumbles, plus more for serving
*4 green onions chopped, divided
*1/2 cup olive oil
*1/2 cup hot sauce (I recommend Frank's buffalo)
*1 teaspoon seasoned salt

1. Place quinoa and water in a medium saucepan. Bring to a boil, then cover and simmer with the heat on low. Cook for about 20 minutes or until all the water is absorbed. Remove cooked quinoa from heat and fluff with a fork.

2. While the quinoa is simmering, cook the chicken pieces in a skillet. While the chicken is cooking, make the sauce by combining the olive oil, hot sauce, and seasoned salt in a measuring cup. Whisk to combine. Once the chicken is almost finished, add the broccoli and about 1/4 cup of the sauce.

3. Remove the skillet from the heat once the chicken is fully cooked and the broccoli has softened to your liking. (I prefer to leave it a little crunchy) Stir in the carrots, blue cheese crumbles, cooked quinoa, and half of the scallions. Mix in sauce until the dinner is coated. I like to use most, if not all of it. Serve topped with additional blue cheese and the remaining scallions.

Crockpot Chicken Gyros

Happy New Year!

Here's a healthy, delicious, and simple crockpot recipe to kick off 2014. We've enjoyed this meal a few times. Eating this dinner brings me back to enjoying gyros while basking in the Mykonos sun a few summers ago. That vacation was a once in a lifetime opportunity for us so I like to relive it whenever possible. This is a quick version of this popular Greek dish that can cook while you're at work all day. As soon as I spotted this on Kate's Recipe Box, I knew it would be a winner in our kitchen. I immediately doubled that recipe to yield more leftovers that we could enjoy in more wraps and over salads. This reheats well, and I think it would freeze well too. I need to find a good, authentic Greek style pita option to enjoy these in. Maybe I'll have to look into making my own.

You will need:
*2 pounds chicken breasts (frozen works well here, no need to thaw)
*6 cloves garlic, minced
*
1/2 cup fresh lemon juice
*1 onion, diced
*
1/2 cup water
*2 tablespoons olive oil
*4 tablespoons red wine vinegar
*2 teaspoons oregano

*1/2 teaspoon allspice
*2 teaspoons lemon pepper
*
Tzatziki sauce, tomatoes, romaine and pitas, for serving

1. Place the chicken breasts in the base of a slow cooker. Whisk together the remaining ingredients and pour over chicken. Cook on low for 6-8 hours.

2. Shred and serve in pitas with desired toppings.
Don't forget the tzatziki! I use Trader Joe's prepared or make my own.

Recipe Swap: Quinoa Chicken

It's time for another recipe swap hosted by Sarah at A Taste of Home Cooking. This month's theme was blogger's choice. I was assigned to read through and select a recipe from The Jey of Cooking. I've visited Jey's blog before and was excited for the opportunity to try another recipe from her selection. It was a tough choice and I plan on pinning some of my many options. After much debating, I decided to make the Quinoa Chicken. I hadn't made quinoa in awhile and was eager to use the bag in my pantry. This chicken dish was fabulous! To make the recipe more weeknight friendly, I cooked the quinoa on the stovetop the day before and kept it in the fridge before roasting. If you are looking for a healthier alternative to a crispy breaded chicken, I suggest you give this a try. It was a great change of pace dinner for us and it'll surely be a repeat in our kitchen.

You will need:
*1 Cup Quinoa, rinsed
*2 Cups Chicken Broth
*4 Boneless, Skinless Chicken Breasts
*1/4 cup Dijon Mustard
*1 Tbsp. Fresh Thyme, chopped, plus additional for serving
*Olive Oil Cooking Spray

1. Preheat oven to 300.

2. Combine the rinsed quinoa and chicken broth in a medium saucepan. Bring to a boil then reduce heat and simmer, covered, for 15 minutes or until all liquid is absorbed.  (This is the step I did the night before)

3. Line a baking sheet with parchment paper. Spread cooked quinoa onto the sheet and bake until lightly toasted, about 30 minutes. Cool a bit, then transfer to a shallow bowl.

 

4. Increase the oven temperature to 425. Place a baking rack over the previously used baking sheet. 

5. Combine the chicken, Dijon mustard, and thyme in a bowl; mix to coat. Place the coated chicken into the quinoa, one piece at a time, pressing to coat both sides then transfer to the baking rack. Spray the chicken lightly with olive oil and bake about 20-30 minutes, until chicken is cooked through. Sprinkle with additional thyme if desired.

Jalapeno Popper Chicken

The school year is now in full swing. We're back to later dinners, earlier sunsets, and quick fix recipes for busy nights. There are some nights a recipe like this takes too long during the week, but I enjoy dedicating time to cooking on other days when I get home earlier. I am still trying to keep our goal of trying at least one new recipe a week in our menu plan. I'm so behind on blogging, that I'm rediscovering things we tried and loved last school year. This chicken is one of those dinners that I'll be repeating soon. I like jalapeno poppers but I rarely eat them. What's not to love when something is cheesy with a bit of a kick? I found this delicious dinner on Elly Says Opa. We doubled Elly's recipe  and it worked out well. The chicken is best the day you make it, but we did still enjoy having a lunch portion as well.

 You will need:
*1 cup panko
*4 teaspoons canola oil
*3 teaspoons taco seasoning
*
1 egg
 (start with 1, add a second if needed)
*4 oz. reduced fat cream cheese
*
1/2 cup shredded cheddar cheese
*
2-3 jalapeño peppers, minced-seeds removed
*
4 chicken breasts

1. Preheat the oven to 375 and place a baking rack over a foil lined rimmed baking pan. Spray/spead the rack with cooking oil.
 
2. Combine the panko and canola oil in a small skillet over medium heat. Stir and cook until the panko is crispy and golden in color. Transfer the panko to a shallow dish and mix in the taco seasoning. Lightly beat the egg in another shallow dish.

3. Combine the cream cheese, cheddar cheese, and minced jalapeño in a small bowl. 

4. Cut a pocket into the side of each chicken breast (this is where the stuffing will go). I found it worked best to cut horizontally into the chicken like you were butterflying it. Lightly season chicken with salt and pepper, and then divide the cream cheese mixture evenly into the chicken's pocket you created. Use toothpicks to secure, if necessary.

5. Dip the stuffed chicken breasts one at a time, first into the egg and then into the panko mixture. Press to coat completely. Place the chicken on the oiled baking rack and cook for about 25-30 minutes or until chicken is cooked through.

Kickin' Chicken

Where did summer go? I can't believe it's time for me to setup the classroom for another school year. I am looking to squeeze in a few more weeks of grilling before the daylight disappears after work and the air chills.

This recipe was another Pinterest discovery. I was interested in the fact that there were few ingredients and they seemed tasty. I am so glad that we tried this. We've enjoyed this chicken on its own, on salads, and in wraps. This is a great recipe to grill marinated chicken and use it for the week in lunches and/or dinners. If you like Frank's sauce, then I think you will love this chicken. It is flavorful rather than very spicy. This recipe came from Sweet Little Blue Bird.

You will need:
*2-3 pounds of chicken (we used boneless, skinless chicken breasts. I think wings and thighs would work well too)
*1 cup Frank's Red Hot Original
*1/4 cup olive oil
*juice of 2 limes
*2 cloves of garlic, minced

1. In a medium bowl, mix together Frank's sauce, olive oil, lime juice, and garlic.  Place chicken in a pan, bowl, or Ziploc bag and cover in marinade.  Marinade in the fridge for at least four hours.

2. Preheat grill. Remove chicken from marinade and grill. With butterflied or thin chicken breasts, I usually cook them for about 5-7 minutes a side.

Recipe Swap: CPK's Original BBQ Chicken Chopped Salad

It's time for another What's Cooking recipe swap hosted by Sarah at A Taste of Home Cooking. This month's theme was summer salads. Dave and I often talk about how we should make some new entree salads, but then we never actually follow through. I was thrilled to receive this salad recipe from Sarah herself for this swap. I've only eaten at California Pizza Kitchen once or twice and never tried this salad. So I can't speak to how much like the original it is, but I can tell you that we loved it! I often grill too much chicken so this was a great way to utilize some leftovers. This meal also comes together quickly which makes it another weeknight rotation option for us.

You will need:
*2-3 Romaine hearts, chopped
*1/4 cup basil leaves, chiffonade
*1/4 cup fresh cilantro, chopped
*1 cup black beans, rinsed and drained
*1 cup sweet corn
*2 tablespoons minced red onion
*1 cup grated Monterey Jack cheese
*1/4-1/2 cup ranch dressing
*1 large tomato, diced or grape tomatoes, halved
*1 ripe avocado, sliced
*2 grilled chicken breasts, diced and tossed in barbeque sauce (or you could grill in BBQ sauce)
*additional barbeque sauce for serving

1. Combine the lettuce, basil, cilantro, black beans, corn, red onion, and cheese in a large bowl. Toss with enough ranch dressing to coat. Place tomatoes around the edges of the bowl; top with avocado slices and diced grilled chicken. Drizzle barbeque sauce on top and serve.

Brie and Apricot Chicken

The weather is not cooperating with my summer grilling. The afternoons and evenings are filled with downpours and scattered storms. Luckily my hoarding tendencies keep options in the freezer, such as chicken breasts. This is an extremely simple and fast meal. It's perfect for a last minute change in the dinner plan. I'm not usually a huge fan of apricot, but I think the jam pairs perfectly with the brie on this chicken. We enjoyed this dinner with a side of green beans sauteed in olive oil and garlic then topped with a drizzle of balsamic vinegar. I found this recipe on Peanut Butter Runner and omitted a flouring step to make it even quicker.

You will need:
*2 boneless, skinless thin chicken breasts (or butterflied and pounded thin)
*salt and pepper
*
2 tablespoons extra virgin olive oil
*
6-8 slices of brie

*4 tablespoons apricot preserves


1. Preheat oven broiler on high with a rack in the top third of the oven.

2. Heat oil in a large saute pan over medium-high heat. Season chicken with salt and pepper, then saute for about 4 minutes per side. The chicken should golden in color and be mostly cooked through. (It will then broil a couple minutes so it may finish cooking then)

3. Remove browned chicken from pan and place on a foil lined baking sheet. Spread about 2 tablespoons of apricot preserves on chicken and cover with slices of brie. Place under broiler and cook for about 2 minutes until cheese is melted and chicken is cooked completely. Keep an eye on this since it can burn quickly.

Chicken Parmesan with Quinoa

Life slowed down in the Boston area last week. I can't seem to write a post without at least referencing the marathon tragedy. Marathon Monday is one of my favorite days of the year.We were spectating with friends on Boylston Street.  We were lucky we weren't hurt but I am still wrapping my head around how many were not that fortunate. I'm incredibly thankful for all those working hard to keep the city safe. "Boston strong" is a short but true statement that I think I will never tire of seeing everywhere. I am feeling wicked proud of the accent these days.

Comfort food is perfect in these times when we're grateful and hurting at the same time. This dish combines the protein of quinoa with the indulgence of chicken parmesan. This recipe comes from Elly Says Opa. I recommend that you make this soon and enjoy it with loved ones.

You will need:
*1 tablespoon olive oil

*1 yellow onion, diced

*3 cloves garlic, minced

*2 tablespoons balsamic vinegar

*1 (15 oz.) can tomato sauce
*
1 (15 oz.) can diced tomatoes

*1/4 teaspoon red pepper flakes

*basil and oregano, to taste

*1 cup quinoa, rinsed
*
2 cups water or broth

*1 pound boneless, skinless chicken, cooked and chopped
*
2/3 cup shredded part-skim mozzarella cheese, divided

*2 tablespoons grated Parmesan cheese

*2 tablespoons breadcrumbs
*2 Tbsp. chopped fresh parsley (optional for serving)

1. Preheat the oven to 375 and oil a 2-quart baking dish.

2. Place the quinoa and water/broth in a small sauce pan. Bring to a boil. Once boiling, cover, reduce heat and simmer for about 20 minutes. The quinoa is finished when the liquid is mostly absorbed.

3. While the quinoa is cooking, make your sauce:

Place the oil in a large skillet over medium heat. Stir in the onion and cook until tender, stirring frequently. This should take about 5 minutes. Next, add the garlic and cook until fragrant, about 1 minute.  Add the balsamic vinegar, scraping anything cooked on the bottom of the pan, and cook until the vinegar is almost fully absorbed. Add the tomato sauce, diced tomatoes, red pepper flakes, basil, oregano, and salt and pepper to taste. Bring to a low boil, and then simmer until needed.

4. 
Combine the cooked quinoa and cooked chicken with the sauce. Place half the mixture in the baking dish, top with about 1/3 cup of the mozzarella cheese. Then add the remaining quinoa mixture. Layer with the remaining mozzarella cheese, and the Parmesan. Top with breadcrumbs.
Cover with foil and bake for about 15 minutes. Remove foil and bake about 10 more minutes, or until the cheese is lightly brown and bubbling.

5. Optional: sprinkle with parsley and/or grated Parmesan before serving.

Chicken Caesar Burgers

Spring is here and I'm absolutely loving the daylight when I leave work. The temps may still be a bit chilly, but I can feel the shift coming. Grilling nights and dinners on the deck aren't too far off! Although I haven't been blogging much, we've been adhering to our goal to try at least one new recipe a week. This leaves me with tons to share on here. These chicken caesar burgers are from last summer. I'm looking forward to trying them again soon. I found this recipe on Sweet Tooth, Sweet Life.

You will need:
*1 pound ground chicken
*1/3 cup grated Parmesan cheese
*1/3 cup plain breadcrumbs
*3 tablespoons light Caesar dressing
*2 cloves garlic, minced
*1 tablespoon dried parsley
*1 tablespoon Worcestershire sauce
*1 tablespoon lemon juice

Optional toppings:
*freshly grated Parmesan cheese
*extra Caesar dressing
*Romaine lettuce
*red onion, sliced


1. In a bowl, combine all the needed ingredients (not toppings!) and mix well. Form the mixture into four patties, slightly indenting each center. Refrigerate the now formed burgers on a plate for about 30 minutes.

2. Grill chilled burgers over medium-high heat, 6-8 minutes on each side. Top cooked chicken burgers with desired toppings. Serve atop a salad or on hamburger buns.

Chicken Marsala Casserole

Chicken Marsala is one of my favorite dishes to order out at a restaurant. Dave's mushroom phobia often prevents me from making it at home, but I'm starting to incorporate some mushrooms into cooking. He is often able to eat around them or doesn't mind them as much when they take on another flavor. This casserole is an easy shortcut to a Marsala dinner. I look forward to trying this again soon! This is another recipe discovered on Stephanie Cooks.

You will need:
*2 tablespoons butter
*10 ounces sliced mushrooms
*1 1/2 tablespoons flour
*1/2 cup Marsala wine
*1/2 cup heavy cream
*2 cups chicken broth
*1teaspoon dried parsley
*salt and pepper
*1 cup long grain rice, uncooked
*2 cups cooked chicken breast
*2 tablespoons Parmesan cheese

1. Preheat oven to 350.

2. In a large skillet, melt the butter. Add the mushrooms and cook until softened, about 5 minutes. Add the flour and stir well to coat. Stir in the Marsala wine and cream for about 3 minutes, until it starts to thicken. Stir in the broth, parsley, and season with salt and pepper.

3. In a 9x13 dish, spread the rice in an even layer over the bottom of the dish. Top with the chicken. Pour the mushroom mixture on top. Cover tightly with foil.

4. Bake 35 minutes, until bubbling. Remove foil, sprinkle with Parmesan cheese, and bake 5 minutes uncovered.

Garlic Lemon Chicken Kabobs

We've been in our house for two years now, but I still get giddy every time I use our grill. Growing up, summer dinners were almost always grilled. I think a few years of third floor apartment living made me realize just how fortunate it is to have outdoor space to cook. Poor Dave will sometimes try and man the grill, but I often politely push him out of the way and take charge. In my opinion, almost any vegetable tastes better when it is chopped and grilled on a stick. I always prefer to do my vegetable and meat kabobs separately so that I can cook them properly. This simple chicken marinade provides a great flavor. You can marinate the meat in the morning and then grill it quickly after work. Or, if you are like me, you will probably forget to do that and give it only about 1-2 hours of time to marinate. Don't worry if that happens to you, it will still be tasty! This great grilling recipe was discovered on Annie's Eats. I altered it to include a bit less oil and to be made on a gas grill.

You will need:

*1.5 tablespoons extra-virgin olive oil
*zest of 1 lemon
*3 cloves garlic, minced
*1 tablespoon fresh parsley (I used 1 teaspoon dried)
*1 teaspoon kosher salt
*1⁄2 teaspoon ground black pepper
*1 pound boneless, skinless chicken breasts, cut into pieces (about 3/4 inch-1 inch)
*skewers (if wooden, soak in water for 20 minutes or more before grilling)


1. In a medium bowl, whisk together the olive oil, lemon zest, garlic, parsley, salt and pepper.  Add the chicken pieces to the bowl and toss to coat with the marinade.  Cover and refrigerate for at least 1 hour or up to 8 hours.

2. Lightly oil the grill grates. Preheat the grill burners to the medium settings. 

3. While the grill is heating, place the chicken pieces onto skewers, discarding the extra marinade.  Place the kabobs on the grill, cover, and cook until the chicken is cooked throughout. This will probably take about about 10-12 minutes. Rotate the skewers at least once during cooking.  Serve immediately.

These skewers can be served as a salad topping, a main dish with vegetables, or over a rice dish. In the photo above, I made a simple dinner of chicken and veggies. I used green and red peppers, mushrooms, and vidalia onions on my vegetable skewer.

Greek Yogurt Chicken

As soon as Stephanie Cooks posted this recipe, I added it to my weekly menu. Loving Greek yogurt in just about anything, I knew it would be a dinner we'd enjoy. I was surprised by how much we loved it. We haven't had too much chicken lately because I tend to get sick of it. I can remember coming home from college each semester and asking my parents for anything but chicken. College was more years ago than I care to admit, but I still have a love/hate relationship with chicken dishes. That said, this meal now has me wanting chicken again! This is a simple weeknight dinner that I recommend you try as soon as possible.We paired it with some roasted zucchini topped with panko and parmesan.

You will need:
*2 thin chicken breasts (I butterflied large ones and made 4 chicken pieces)
*1/2 cup plain Greek yogurt-I prefer Chobani
*1/4 cup grated Parmesan cheese
*1/2 tsp garlic powder
*3/4 tsp seasoned salt, we use Lawry's
*1/4 tsp pepper

1. Preheat the oven to 375.

2. In a small bowl, combine the yogurt, cheese, and seasonings. Stir together well.

3. Spray or oil a baking dish. Place the raw chicken in the dish and top with the yogurt mixture. You can use the back of a spoon to help spread the sauce even over the chicken pieces.

4. Bake until the chicken is cooked through, about 40 minutes. We chose not to broil this, but you can broil it under close watch to have it become a bit brown and crispy.

Crockpot Cheddar Chicken Tacos

I'm finding that our favorite crockpot recipes often include beer. BBQ Beer Shredded Chicken is a regular in our menu rotation and a favorite of many friends as well. As soon as I saw this recipe on How Sweet it is I knew we'd love it. The first time I made this for a potluck dinner and forgot to add the cheese. It was tasty, but much better when we finally tried it again and added the cheddar. Crockpot meals are perfect as the warmer weather starts. You can have a home cooked meal without heating the house by turning on the stove.

You will need:
*4 boneless, skinless chicken breasts
*3/4 cup beer
*1 tablespoon chili powder
*1 1/2 teaspoons cumin
*1/2 teaspoon smoked paprika
*1/4 teaspoon garlic powder
*1/4 teaspoon onion powder
*pinch of cayenne pepper
*1/2 teaspoon salt
*1/2 teaspoon pepper
*3/4 cup shredded cheddar cheese
*taco shells or corn tortillas
*toppings of your choice, suggestions: Greek yogurt, avocado, salsa, sliced red onion, black beans, mixed greens, additional cheese, etc.

1. In a bowl, make the taco seasoning by stirring together chili powder, cumin, garlic, onion, paprika, cayenne, salt, and pepper. In a measuring cup, combine the 3/4 cup beer with 1 1/2 tablespoons of the taco seasoning and whisk together.

2. Place chicken in the crockpot and top with seasoned beer. Cook on low for 7-8 hours or high for 4 hours.

3. Shred chicken. Taste and season with leftover taco seasoning if desired. Right before serving, turn off the crockpot and mix the cheddar cheese into the shredded chicken. Immediately transfer the cheesy chicken to a large bowl so the cheese does not make a mess of your crockpot!


4. Serve the tacos with any topping you'd like. We used corn tortillas, red onion slices, mixed greens, and Greek yogurt. The leftover chicken also made great taco salads for lunches.

Buffalo Chicken Enchiladas

How Sweet It Is rarely posts something that I do not want to eat immediately. These enchiladas are further proof that Jessica only shares amazing recipes. I ended up prepping the shredded chicken the night before I made these so they were an extremely quick weeknight dinner. As you may notice in the picture, I made 7 enchiladas. I probably could have stretched the filling better to make 8 or stuffed it into 6 large enchiladas. Both Dave and I enjoyed some enchiladas for lunch the next few days too. This is certainly a dinner we'll make again and again.

You will need:
*8 large whole wheat tortillas
*3 boneless, skinless chicken breasts, cooked and shredded
*28 ounces red enchilada sauce
*1/2 cup buffalo wing sauce
*1 cup shredded monterey jack cheese
*4 ounces gorgonzola cheese, crumbled
*5 green onions, chopped

1. Preheat oven to 375 degrees F. Prep a 9 x 13 baking dish with non-stick spray.

2. Combine enchilada sauce with the buffalo wing sauce. Whisk together.
(If you're worried about heat, start with only 1/4 cup of the wing sauce and taste)

3. In another bowl, combine shredded chicken, 2 green onions, and 1/2 cup monterey jack cheese. Pour in about a 1/2 cup of enchilada/buffalo sauce mixture and mix thoroughly.

4. Pour a thin layer of enchilada/buffalo sauce in the bottom of the baking dish. Fill each tortilla with the chicken mixture. Roll each enchilada and set it in the baking dish, seam side down.

5. Top the enchiladas with more of the sauce and remaining monterey jack cheese. Bake for 20-25 minutes.

6. Add crumbled gorgonzola on top of the enchiladas as soon as they come out of the oven. Garnish with the remaining scallions.
Any leftover sauce can be kept in the fridge for 1-2 weeks, and use if reheating enchiladas.

Chicken Paprika

I love Greek yogurt. There is always plain Chobani in our fridge. I think poor Dave misses sour cream, but Greek yogurt has completely taken over in all recipes we make. I was a little worried about making the switch in this sour cream based dish, but it was a success! This recipe is from Eat, Live, Run and is featured over dumplings. I decided to serve our chicken over egg noodles. This is another dish that comes together easily which makes it perfect for a busy weeknight.

You will need:
*1.5 lbs boneless skinless chicken breast, cut into bite sized pieces
*2 tablespoons olive oil
*2 garlic cloves, minced
*1 yellow onion, diced
*1 cup chicken broth
*1 tablespoon paprika
*1 teaspoon sea salt
*1/2 teaspoon pepper
*1/4 teaspoon cayenne pepper
*3/4 cup Greek yogurt
*1 tablespoon flour

1. In a large skillet, heat the olive oil over medium heat. Add the onion and saute until tender. Add the garlic, chicken, paprika, salt and pepper and saute until the chicken has browned. (about 8 minutes)

2. Add the broth to the pan with the chicken and increase heat to high. Bring mixture to a simmer and continue cooking for another five minutes or so until the chicken is done. Remove chicken and set aside.

3. Reduce heat to low; add the yogurt and flour to the simmering broth (I added another splash of chicken broth too). Whisk well until there are no clumps and the mixture is very thick. Add chicken back into the pan and stir well.

4. Serve over egg noodles or checkout the original recipe for steps to a quick dumpling base.

BBQ Beer Shredded Chicken

I love using the crockpot on Sundays. Dinner is quickly prepped in the morning and ready by the end of the day. This recipe is from one my absolute favorite blogs, How Sweet It Is. We've made this recipe twice recently. Every one who has tried it has enjoyed it. The best part, at least to me, is that it yields a lot of leftovers. You could make sandwiches, nachos, quesadillas, and much more with this chicken. We usually have sandwiches and portion out enough for two lunches and freeze the rest. We were able to simply freeze the remainder in a Ziplock bag. I defrosted it in the fridge when we were ready to enjoy it again. It reheated really well. I highly recommend you try this soon!

It is definitely worth splurging on the barbeque sauce suggested in the recipe. As far as beer goes, I've made this with Sam Adams Lager and the Octoberfest. Any beer would work, but I'd stay away from light beers for this recipe. I look forward to trying it again with a Winter Lager next month. I have a slight obsession with Sam Adams seasonal beers. (With exception to the disgusting spring option, Noble Pils)

You will need:
*3 pounds boneless, skinless chicken breasts (fresh or frozen will work)
*1 tablespoon onion powder
*1 tablespoon smoked paprika
*1 teaspoon garlic powder
*1/2 teaspoon salt
*1/2 teaspoon pepper
*8 ounces of beer (and clearly, you should drink the remaining 4oz)
*32 ounces of Bone Suckin' barbecue sauce

1. Place the chicken in the crockpot. Top with onion powder, garlic powder, paprika, salt, and pepper. Add beer and 24 ounces of barbecue sauce. (Don't worry if you accidentally dump it all in. I did this once, and it didn't make a noticeable difference!) Cook on low for 8 hours.

2. Shred the chicken with two forks; add remaining barbecue sauce. Keep on warm setting until serving. Enjoy!

Coconut-Macadmia Nut Chicken with Pineapple Salsa

I was contacted by a nice representative at OhNuts! who wanted to give me a sample to use in a recipe. My little blog has never been offered anything, so I was pretty excited. As I started thinking about what to order, I remembered the amount of macadmia nuts we consumed on our honeymoon two years ago, and how many dinners featured this island nut. The nuts arrived quickly, and I immediately sampled them. They came packaged well and tasted delicious. I will certainly order from OhNuts! again.

This coconut chicken recipe was my inspiration as I set out to make this dinner. Chicken tenders were on sale, so I decided to make us a summer salad by topping the chicken with pineapple salsa over mixed greens.

For the chicken, you will need:
*about 12 chicken tenders or 6-8 chicken cutlets
*2 eggs
*1 cup flour
*3/4 cup shredded coconut
*1/2-3/4 cup chopped/crushed roasted macadamia nuts
(I started with 1/2 cup and then added more as needed)
*olive oil for pan frying

1. Preheat oven to 250.

2. Set out three shallow dishes or low bowls. Combine nuts and coconut in one dish, place the flour in another, and lightly whisk the eggs in the final dish.
3. Salt and pepper your chicken. Dredge each chicken piece into the flour, then egg, then nut mixture.
4. Heat olive oil in a pan over medium-high heat. Pan fry your chicken tenders in batches so that the pan isn't too crowded. The tenders needed about 4 minutes per side. Place cooked chicken on a baking sheet in the oven to stay warm while you prepare the remaining chicken pieces.
5. Serve on a bed of greens topped with the pineapple salsa recipe listed below.

This pineapple salsa recipe is from Confections of a Foodie Bride.
You will need:
*2 cups chopped fresh pineapple, diced
*
juice of 1 lime
*
1 handful cilantro, chopped

*1 jalapeno, chopped
*
Salt

1. You can place all ingredients in a food processor and pulse 2 or 3 times. I prefer to chop my pineapple as fine as possible, and mix all ingredients together in a serving bowl. )This also prevents me from having to clean my large food processor!)
2. Chill in the fridge until ready to serve.