This might be the simplest chicken fingers recipe you’ll find.
I am having writer’s block.
It took me five minutes just to come up with that sentence. I kept searching for an idea I thought might come crawling out from deep within. All I came up with was nothing. Many nights I lay in bed for hours tortured by my own creativity and yet when the times comes I draw a blank. Go figure. Wow, I actually wrote an entire paragraph about nothing.
Well since I am so uncreative today and did not photograph my very boring eats for our What I Ate Wednesday fun I might as well share a recipe. But if you’re curious what other bloggers are eating head on over to Peas & Crayons for a weekly party of food sharing.
Happy Birthday to my love, my best friend and the best daddy I know – my husband Kurt. Briana and I love you!
- 3 chicken breasts, cut into 3 strips each
- ½ cup Panko
- ¼ cup low fat Vegenaise (or mayo)
- salt to taste
- ¼ tsp paprika
- 1 tbsp grated parmesan cheese
- Preheat the oven to 450 degrees.
- Season the chicken strips with salt.
- In a small bowl combine Panko, paprika and parmesan cheese.
- In another small bowl stir vegenaise.
- Dip each strip in vegenaise to coat slightly, then roll on the breadcrumb mixture until well coated.
- Arrange on a baking sheet. Repeat with the rest.
- Bake for about 20 minutes until the chicken is golden and cooked through inside.
“Self-education is the only possible education; the rest is mere veneer laid on the surface of a child’s nature.” ~ Charlotte Mason
I’ve been doing lots of soul searching lately. As good as I have it I feel there is always room to grow, improve and become a better person. I don’t have everything figured out. I make mistakes. I make up my mind and then change it. I have strong feelings and opinions. At times, I feel like a little lamb afraid to express myself. I am human and life is all about learning. That’s the beauty of being alive.
I started reading a book called “The Power of Positive Thinking” after a few rough days of dealing with negative encounters. No matter how strong of a person you are it is draining when negativity surrounds you and demands your attention. I’m not a confrontational person, but my beliefs are strong and I won’t do things that are wrong because it’s simply inconvenient for someone else to do them the right way. So in my latest self-education phase I want to learn how to turn the negative away and not allow it to control my day. I don’t want other people’s garbage on my garbage truck.
Now let’s talk about food.
I made you a very delicious chicken salad sandwich with peas and grapes. If you have never tried grapes in the chicken salad YOU MUST drop whatever you are doing and go try it. Yes, I mean now. Go!
I first got hooked on grapes in the chicken salad sandwich at Panera and have never turned back. This is a perfect recipe for leftover chicken and it comes together in 10 minutes. You can’t beat that. Guess what I’m having for lunch?
- ½ cup leftover chicken, diced (I used leftovers of rotisserie chicken breast)
- ¼ cup frozen peas, thawed
- 1 celery, diced
- 8 seedless green grapes, sliced in half
- 1 tbsp reduced fat Vegenaise (or mayo)
- 1 tbsp good quality ranch dressing
- bunch of watercress lettuce
- Mix ranch and Vegenaise together in a bowl.
- Add diced chicken, peas and celery. Stir gently to combine.
- Add grapes and some watercress, gently fold the mixture.
- Serve over a piece of toast with additional watercress.
This is my family’s absolute new favorite dish. I love making it because it’s insanely easy and quick to prepare. What’s not to love about chicken, rice and beans all cooked in one pot. It’s a marriage made in food heaven. I must start by first thanking a fantastic blogger who introduced me to this recipe, Natalie at Tastes Lovely. I adapted this fabulous dish from her and have been making it weekly ever since. I even made this for our Super Bowl party and it was a huge hit.
It’s been snowing all day, schools are closed and I had to take a day off from work. In between the list of house chores and loads of laundry I got to do something I rarely have a chance to do, I watched cooking shows all day long. I couldn’t help but think of how I would love to have a cooking show of my own. Can you imagine doing what you love all day long? Hmmm.. I wonder what I would create as my first dish. I think it would have to be this skillet. Yeah, it’s that good.
The beauty of it is that you most probably already have all the ingredients right in your pantry and freezer. It’s fabulous with hot sauce like Cholula. In this house of hot sauce junkies, hot sauce goes faster than milk.
I leave you with these two questions:
What’s your dream job?
Do you like hot sauce? If so, what’s your favorite?
- 6 drumsticks or 5 boneless thighs
- 2 cups Jasmine rice
- 4 cups chicken stock
- 1 medium onion, chopped
- 1 15 oz can small red beans
- 2 garlic cloves, minced
- ⅓ cup frozen green peas
- 1 packet Goya Sazon con azafran (with saffron)
- 2 tbsp olive oil
- salt and paprika to taste
- Heat olive oil in a oven safe heavy pot.
- Season chicken with salt and paprika. Cook about 5 min on each side, until crispy and nicely browned. Don’t worry if the chicken is not fully cooked through, it will finish cooking in the oven.
- Remove the chicken to a plate and set aside.
- Now add onion and garlic to the pot. Saute about 4 minutes and stir in rice, chicken stock, beans, peas and the packet of Goya. Stir to combine.
- Gently nestle the chicken on top of the rice mixture.
- Bake at 450 degrees until all the liquid is adsorbed and the rice is cooked, about 20-25 minutes.
Sometimes it’s great to let the slow cooker do all the work and that’s exactly how this dish came to be. Over the last week Briana has been very sick. In an effort to help her fight the sickness I made the ultimate get better dish, Chicken Noodle Soup.
Chicken soup is not only good for the soul, my grandma swears that it helps beat a cold as well. Who am I to argue with the woman. Since I was sick as well and had little desire to spend hours in the kitchen cooking the soup from scratch I turned to a reliable kitchen helper, my slow cooker.
Making chicken noodle soup in a slow cooker is a breeze. I might never make it the traditional way again. The trick is to add noodles in the last 30 minutes of cooking. I hope you make it. I know you will love it.
Have a beautiful weekend.
- 4 chicken breasts or boneless thighs
- 1 onion, diced
- 2 small carrots, diced
- 1 celery stalk, diced
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- 2 chicken bouillons
- ¼ cup white wine
- 5 cups water
- salt and pepper to taste
- 1 cup noodles
- Set your slow cooker for 5 hours on high.
- Add onion, carrots, celery and herbs to the slow cooker.
- Lay chicken on top.
- Add bouillon, white wine and water. Cook on high for 4½ hours.
- Add noodles and cook another ½ hour.
- Season with salt and pepper to taste.
Happy Fall & Happy Friday!
The season of oversized sweaters, skinny jeans and warm boots is in full swing. It’s also the season of the Crockpot dishes, stews and lots of pumpkin recipes. Fall is the season of comfort.
We’re making soup today and not just any soup. We are making a creamy Lemon Chicken Orzo Soup. The fragrant aroma of lemon and thyme will fill your home with a pleasant scent yet unlike a traditional chicken soup it won’t take hours to prepare. Dredging the chicken in flour prior to cooking gives it a creamy consistency. That alone is a huge comfort factor.
I love chicken soup. It’s comforting. It’s satisfying. It feeds the entire family. Best of all it only takes one pot to make. Since no one volunteers to do dishes in my house, the less I dirty up, the less I have to wash.
Next time you’re in a hurry or craving a bowl of chicken soup try making this version. You won’t be disappointed. I promise.
- ¼ cup all-purpose flour
- 1 pound skinless boneless chicken thighs, cut into 1-inch pieces
- 2 carrots, sliced
- 2 ribs celery, chopped
- 1 onion, diced
- 2 garlic cloves, minced
- 5 cups chicken stock
- 1 tablespoon lemon juice
- 1 cup orzo pasta
- 1 tablespoons fresh thyme, finely chopped
- salt & pepper to taste
- 3 tbsp olive oil
- Heat 2 tbsp olive oil in a Dutch oven. To a shallow bowl add flour and dredge the chicken pieces, shake off the excess flour and add the chicken to the pot. Do this in two stages and don’t overcrowd the pot, otherwise the chicken won’t brown. Cook about two minutes on each side until slightly golden. Remove the chicken, repeat with the rest. Set aside.
- Add the remaining olive oil to the pot along with carrots, onion, celery, garlic and thyme. Season with a little salt and cook until the vegetables soften, about 5-6 minutes.
- Return chicken to the pot, add chicken stock, bring to a simmer, cover and cook for 15 minutes stirring occasionally.
- Add orzo and simmer another 10 minutes, until it’s tender.
- Season with salt and pepper. Enjoy