Poultry Main Dish

Honey Mustard Chicken

October 31, 2018 by 20 Comments

As many of you know, I’m always on the lookout for tasty chicken recipes. Chicken tends to be cheaper than other meats, and while Mr. Handsome loves his beef, I try to avoid serving it more than two or three times a week.

Have you ever tried honey mustard chicken? It’s one of our new favorites. At first, both of us were very unsure about combining honey and mustard on chicken, but it ended up being a winner. This recipe is quick and easy to prepare, and the meat stays deliciously moist. Mr. Handsome always grabs seconds. I usually serve it with a veggie and either rice or quinoa….

Quick and Easy Fajitas

October 5, 2018 by 10 Comments

Growing up, fajitas were one of my least favorite meals, so it wasn’t until recently that I finally decided to try making them for myself. One of my sisters-in-law passed on her recipe, but I ended up omitting quite a few ingredients and making other changes. The results were great! I don’t like tortillas, so I eat mine with extra rice, but Mr. Handsome puts everything in a tortilla. This fajita recipe truly is “quick and easy.” Marinade it overnight, or cook it up right away….

Chicken Parmesan

February 9, 2018 by 34 Comments

As I’ve mentioned in the past, I’m always trying to work more chicken dishes into my recipe repertoire. Chicken Parmesan is one that I’ve made several times, and I’ve finally perfected it enough to share it with you all. It’s one of my favorites!

Chicken Parmesan

Ingredients:
2 large, boneless skinless chicken breasts
3/4 cup bread crumbs (I use Panko bread crumbs)
1/4 cup Parmesan cheese (powdered or freshly grated)
3/4 teaspoon basil (dried or fresh)
3/4 teaspoon parsley (dried or fresh)
1/2 teaspoon garlic powder
1/2 teaspoon paprika (I use smoked paprika)
1 egg

Spaghetti sauce (about 1/2 a jar)
1 cup shredded mozzarella cheese
1/3 cup Parmesan cheese (powdered or freshly grated)

Directions:
Grab two bowls. In the first: mix the bread crumbs, Parmesan cheese, basil, parsley, garlic powder, and paprika. In the second, beat the egg.

Prepare the baking dish by coating it with oil.

Cut the chicken breasts in half so you have four thin, even fillets.

Coat each chicken breast with egg, and then coat it with the bread crumb mixture.

Place chicken breasts in baking dish, and bake at 375 degrees Fahrenheit for 12 minutes per side.

Using a spoon, cover chicken breasts with spaghetti sauce, mozzarella cheese, and Parmesan cheese.

Bake an additional 10 minutes, or until chicken is fully cooked (time will depend on thickness of chicken breasts–I usually cut into one of the chicken breasts to make sure the inside is no longer pink).

Oven-Roasted Whole Chicken

November 27, 2017 by 15 Comments

Hope all my American readers had a wonderful Thanksgiving. I’ll post about our celebration soon, but in the meantime, I have a recipe to share. Do you recall my post from April 2016 requesting chicken recipes? I have enjoyed preparing the recipes you suggested, as well as experimenting with new ones. The one I’m about to share is one of my favorites, and Mr. Handsome loves it, too!

Oven-Roasted Whole Chicken

Rotisserie-Style

Ingredients:
1 whole chicken (5 lbs)
1/4 cup salt (for brine)
1-1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons paprika
1/2 teaspoon cayenne pepper
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 large onion (cut into chunks)

Directions:

Remove chicken from packaging, and discard giblets. Rinse chicken. Place chicken in a large pot (I use my slow cooker insert). Fill with warm water, and stir in 1/4 cup salt. Let chicken soak in brine for 15 minutes.

Meanwhile, prepare the spice mixture, mixing together onion powder, garlic powder, paprika, cayenne pepper, thyme, black pepper, and 1-1/2 teaspoons salt.

After 15 minutes, remove chicken from brine, rinse, and pat dry with paper towels. Use your hands to rub the spice mixture onto chicken (inside and outside). Stuff onion chunks into chicken cavity.

Place chicken in empty slow cooker insert (not the electric part). Cover with several layers of plastic wrap, a few directly around the chicken and a few over the top of the pot. Refrigerate for at least 3 hours (or overnight).

Remove plastic wrap, and place chicken in an oven safe pot (I use a Dutch oven). Bake uncovered at 275F for 2-1/2 hours. Increase oven to 325F, and bake
until internal temperature has reached 180F/82C (approximately 45 minutes to 1 hour).

**If you wish to use your slow cooker insert, check to make sure it is oven safe, and follow any special instructions. Many slow cooker companies advise against placing the insert into a hot oven, but rather to put it in the oven before preheating. Crock-Pot.com says the following: “All Crock-Pot® Slow Cooker removable crockery inserts (without lid) may be used safely in the microwave and the oven set up to 400°F. If you own another slow cooker brand, please refer to your owner’s manual for specific crockery cooking medium tolerances.”

Oven-Roasted Whole Chicken

Rotisserie-Style

Directions:
Remove
chicken from packaging, and discard giblets. Rinse chicken. Place
chicken in a large pot (I use my slow cooker insert). Fill with warm
water, and stir in 1/4 cup salt. Let chicken soak in brine for 15
minutes.

Meanwhile, prepare the spice mixture, mixing together onion powder,
garlic powder, paprika, cayenne pepper, thyme, black pepper, and 1-1/2
teaspoons salt.

After 15 minutes, remove chicken from brine, rinse, and pat dry with paper towels.

Use your hands to rub the spice mixture onto chicken (inside and outside). Stuff onion chunks into chicken cavity.

Place
chicken in empty slow cooker insert (not the electric part). Cover with
several layers of plastic wrap, a few directly around the chicken and a
few over the top of the pot. Refrigerate for at least 3 hours (or
overnight).

Simple Turkey Burgers

August 3, 2017 by 32 Comments

Have you ever tried a turkey burger? If you have, keep reading for a delicious, easy recipe that you’re sure to love. If you haven’t, keep reading to discover a tasty alternative to regular ole burgers.

You may be thinking that there’s no way turkey burgers can be nearly as tasty as beef burgers. I completely understand where you’re coming from, but I encourage you to take a risk and try the recipe. My husband had the same thought, but these delicious, simple turkey burgers changed his mind.

Nashville Wife’s Turkey Burgers

Ingredients:
1 pound 93% lean ground turkey
1/4 cup homemade BBQ sauce (click here to see my recipe)
4 Tablespoons minced onion
Burger buns or bread (use whole wheat for maximum healthiness)

Directions:
Combine ground beef, BBQ sauce, and onion.

Form into patties. (I make 3 thick patties, but feel free to make them thinner.) Grill patties on George Foreman or fry pan. (The literature says that ground turkey should be cooked to an internal temperature of 165F, but I usually just cut into it to determine if it’s done.) Remove from heat, place on a bun or bread, add condiments, and enjoy!

Nashville Wife’s Stuffed Peppers

June 17, 2017 by 34 Comments

Have you ever tried stuffed peppers? I hadn’t until I made them for the first time a couple years ago, and now they are one of my favorite meals. They’re decently healthy and easy to make, and the ingredients are fairly cheap. Here’s my recipe:

Nashville Wife’s Stuffed Peppers

Ingredients:
1/2 lb ground turkey
Seasoned salt
3 green bell peppers
8 ounces tomato sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1-1/4 cups cooked whole grain rice
3/4 cup cottage cheese
1/4 cup shredded

Directions:
Brown ground turkey, adding as much seasoned salt as desired. (I use 1/2 teaspoon.)

Wash and clean out peppers, and place on a baking sheet.

Combine ground turkey, 1/2 of tomato sauce, Worcestershire sauce, garlic powder, onion powder, and cooked rice in a medium-sized mixing bowl. Add cottage cheese and shredded cheese.

Spoon rice mixture into peppers. (Average-sized peppers should have room for about 1 cup each.)

Spoon some of remaining tomato sauce over tops of peppers. Bake at 375F for 45 minutes, or until tender, basting with remaining sauce every 15 minutes. Sprinkle with additional shredded cheese, if desired.

Nashville Wife’s Stuffed Peppers

Directions:

Brown ground turkey, adding as much seasoned salt as desired. (I use 1/2 teaspoon.
Wash and clean out peppers, and place on a baking sheet.
Combine
ground turkey, 1/2 of tomato sauce, Worcestershire sauce, garlic
powder, onion powder, and cooked rice in a medium-sized mixing bowl. Add
cottage cheese and shredded cheese.
Spoon rice mixture into peppers. (Average-sized peppers should have room for about 1 cup each.)
Spoon some of remaining tomato sauce over tops of peppers.
Bake at 375F for 45 minutes, or until tender, basting with remaining sauce every 15 minutes.
Sprinkle with additional shredded cheese, if desired.

Mayan Rice Recipe

January 14, 2017 by 20 Comments

While we were in Mexico, we enjoyed a traditional Mayan lunch of chicken, pork, rice, beans, vegetables, homemade tortillas, fruit, and hibiscus iced tea. Mr. Handsome and I agreed that it was one of the best meals we had ever had.

When we returned home, I was inspired to make traditional Mayan rice. Although it doesn’t taste identical to the rice we had in Mexico (there is still a flavor I’m missing), we both really enjoyed it.

Here’s the recipe, as promised. Have you ever had traditional Mayan food?

Traditional Mayan Rice

Ingredients:
1 cup brown rice
2.5 cups chicken broth
1 green pepper, chopped
1 can black beans, drained
1/4 onion, chopped
3-4 garlic cloves, minced
Salt to taste

2 chicken breasts
1 Tablespoon butter
1/8 teaspoon ground pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1 clove garlic, minced
1 teaspoon oregano
1/2 teaspoon crushed red pepper

Directions:
In a large stockpot, combine rice, chicken broth, green pepper, black beans, onion, and 3-4 garlic cloves. Stir to combine. Bring to a boil, and simmer covered for 40 minutes.

Just before 40 minutes is up, cook chicken in a skillet with butter, ground pepper, 1/2 teaspoon salt, cumin, 1 clove garlic, oregano, and crushed red pepper.

Mix chicken into rice, and simmer for an additional 10-20 minutes (until rice is fully cooked). Check frequently to make sure pot does not boil dry. (Add additional chicken broth if needed.)

Add salt to taste, and serve plain or with tortillas.

Easy Hot Chicken Wings

September 27, 2016 by 18 Comments

When Mr. Handsome was in school and living on his own, he had a rotation of four or five simple meals that he prepared for himself each week. And after having them hundreds of times, they are still on his list of favorite meals. So I try to be a good wife and make them a few times a month.

One of those meals is hot chicken wings with butter, hot sauce, and, well, that’s it. At first glance, it sounds quite unhealthy, but you only have to add as much of each ingredient as you desire. I was able to find a brand of hot sauce (Frank’s RedHot) that only contains cayenne pepper, garlic powder, vinegar, water, and salt. And I always add veggies to the meal.

If you live in the United States, you are aware that tonight is the first presidential debate between Donald Trump and Hillary Clinton. We try our best to be informed citizens, so we will be eating our hot chicken wings while we watch the debate. Here’s the recipe…

Easy Hot Chicken Wings

Ingredients:
Chicken wings (frozen, not fresh)
Hot sauce
Butter

Directions:

Arrange chicken wings in an empty crock pot, and cover with hot sauce. We use about 1/2 cup hot sauce per 15 chicken wings. You can adjust the amounts, but I wouldn’t recommend cutting it down too much. (No one likes burnt chicken wings…LOL.)

Cut butter into chunks, and place on top of chicken wings. I use 1/2 stick of butter.

Cook on high for 6 hours. If you are home and are able to gently “stir” the chicken wings after three hours, that’s great. If not, just “stir” them 20 minutes before serving. The chicken falls off the bone quite easily, but beware of little pieces of bone and cartilage. Let us know what you think of the recipe!

Buffalo Wild Wings Style Wings

February 10, 2016 by 14 Comments

Did you watch the Super Bowl? We did! Although we don’t have TV service, we recently purchased a $50 antenna that picks up a decent number of news and sports networks. Mr. Handsome’s two brothers and one of their girlfriends were visiting for the weekend, so we all watched together.

For the majority of the evening, I was in the kitchen making honey-BBQ and Parmesan-garlic chicken wings. Our kitchen and living room are attached, so I was able to catch all the good commercials (and some of the actual game).

Mr. Handsome and I made these chicken wings for friends and family during last year’s Super Bowl, and they were a big hit. They taste almost identical to the wings served at Buffalo Wild Wings. I just have to share the recipe with you all!

Buffalo Wild Wings Style Chicken Wings
Honey-BBQ/Parmesan-Garlic

The first step is to prepare the Parmesan-garlic sauce, as it is easiest to use when chilled in the refrigerator for several hours. (If you are crunched for time, I recommend just throwing it in the freezer for 15-20 minutes.)

Peel 4 medium-sized garlic cloves (or 2 large cloves), and coat with 2 teaspoons olive oil. Bake at 350 in an oven-safe dish (either in a regular oven or a convection oven) until garlic cloves are light brown (approximately 20-25 minutes).

After garlic cloves are cooled, mince them.

In a medium-sized bowl, combine garlic with the following ingredients:

1/2 cup mayonaise
2 Tablespoons corn syrup
1 Tablespoon white vinegar
1 teaspoon lemon juice
4 teaspoons powdered Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram (optional)
1/4 teaspoon dried thyme
1/8 teaspoon ground black pepper

Chill until cold (up to several hours).

When the Parmesan-garlic sauce has finished chilling, it’s time to make the homemade honey-BBQ sauce. (My husband is a huge fan of Sweet Baby Rays, but he likes this sauce even better.)

In a large saucepan, combine the following:

1-1/4 cups ketchup
1/3 cup white vinegar
1/4 cup molasses
1/4 cup honey
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon chili powder

Stir well to combine, and bring to a boil over medium heat. Reduce heat and simmer for 15-20 minutes.

Fill your deep-fryer (or a medium-sized saucepan) with oil (I use vegetable oil), and heat. To check if it’s ready, sprinkle a few drops of water on the surface of the oil. If it sizzles, you’re all set.

While the oil is heating, you’ll want to make the batter. Combine the following in a medium-sized bowl:

1 cup flour
2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper (I use crushed red pepper)
1/2 teaspoon garlic powder
1/2 teaspoon paprika

Cut 3-4 boneless skinless chicken breasts into 1-inch pieces.

In a small bowl, beat 1 egg into 1 cup milk.

Dip each piece of chicken into the egg mixture…

…And then coat it with the flour mixture. (Dip it back into the egg mixture, and coat it with flour a second time.)

Add the battered chicken pieces to your hot oil. I encourage you to use a splatter screen to prevent injury. Only fry as many at a time as can be fully submerged in the oil.

Fry each batch until chicken is thoroughly cooked and moderately browned (approximately 5-10 minutes).

Smother fried chicken pieces with either honey-BBQ sauce or Parmesan garlic sauce, and enjoy!

Recipe adapted from Blog Chef

Poultry Main Dish

Honey Mustard Chicken

Quick and Easy Fajitas

Chicken Parmesan

Oven-Roasted Whole Chicken

Simple Turkey Burgers

Nashville Wife’s Stuffed Peppers

Mayan Rice Recipe

Easy Hot Chicken Wings

Buffalo Wild Wings Style Wings

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