If you grew up in the South that you grew up with Fried Chicken as a staple in your childhood diet. You probably grew up making it or it was a rite of passage with Grandma’s ‘secret’ recipe being shared after you were a lawfully wedded women and welcomed into the female fold of adulthood. Over the years I’ve learned all kinds of secrets from some of the most southern of Southern belles, and I’ve eaten some toe curling-ly good crispy chicken over the years. Tips ranged from smashed corn flakes or mashed potato flakes for breading to lard or Crisco for frying in. Much to my mothers’ chagrin I’ve broken a bit with tradition and have put my own spin on one of the most infamous of chicken dinner recipes. Fake out your friends, your family, even your taste buds with our crispy oven fried chicken.
Italian food seems to speak right to my family’s soul. Probably because the hubs is (almost) a full blooded Italian, and through him, my boys are pretty close. We make it a point to talk to them about their heritage since it’s something we’re proud of, and we also make it a point to teach them how to make the same authentic dishes their Nonna & Nonno made for their Dad growing up so that they too can keep the tradition going for their kids.
$5, $5 foot long …
You know the jingle I’m sure. And it’s a great deal, especially for such a generously proportioned sandwich. And not surprisingly, none of our kids have any trouble (at all!) putting one down in mere minutes. They’re easy, they’re good, and with children who inhale their food, the price is right on point for us.
Are you looking for a way to spice up your dinner menu? What about a new way to ‘dress’ those chicken breasts thawing in the fridge? Let me tell y’all about this yummy Cajun Chicken Stuffed with Spinach & Pepper Jack Cheese.
I was so productive last weekend. I packed away all the shorts and t shirts and swapped them out for everybody’s jeans and sweaters. It was a cool 50 degrees all weekend and we were cozy and oh-so happy. And damn if I didn’t pat myself on the back for checking that giant task of our seasonal to-do list. Aaaaand then this weeek rolled around bringing us 70 degrees and you’d have thought I was trying to torture my boys.
Any who, it may not seem like Winter is coming from the weather, despite what our wardrobe (and the local weatherman) says, but I can tell– especially as we shift from using the grill, and move firmly into oven and crockpot territory.
I try to follow the news and stay abreast of current events, and there’s currently articles circulating everywhere on the web over the recent results of a scientific study that found cheese (yes, you read that right, plain old cheese) to be as addictive as hard drugs. Basically, cheese is crack.
This explains so much.
And it makes me feel much better about posting a recipe with the word ‘crack’ in the title.
Fall is in the air. And in the grocery store. Apples, apples everywhere!
Trust me though, that is by no means a complaint. And stocked right beside all the apples sourced from several local orchards are just about every local brand of cider you could hope to find. And if you’re like us, you look forward to that taste as an integral part of any ‘Fall’ experience. But did you know that cider can be so much more?
Betcha never thought about using it to make gravy, did ya?? Prepare to have your eyes opened wide to a wonderful new world of cider possibilities.
This recipe allows you to easily cook up a chicken and gravy based dinner for your family, without any of the headaches or fears of making a more traditional gravy. It’s a thinner gravy, but it’s also low in fat. It’s sweet and savory and, thanks to the addition of the cider, full of Fall flavor. It’s a match made in Heaven, well I suppose I should say a match made in Autumn.
Pan Fried Chicken with Apple Cider Gravy
1 tbsp butter
1 tbsp olive oil
6-8 boneless, skinless chicken thighs
3/4 cup chicken broth
3/4 cup fresh apple cider
1/2 tbsp dried parsley
1-2 tsp minced garlic
salt and pepper, to taste
1 tbsp corn starch + 1 tbsp water, stirred together, to thicken
mashed potatoes or rice, for serving the gravy over
- Season the chicken liberally with salt and pepper.
2. Heat the butter and olive oil over medium high heat in a large skillet or Dutch oven.
3. Add the seasoned chicken to the pan, and brown on each side for about 2-4 minutes, or until cooked through. Remove the cooked chicken from the pant, and set aside.
4. To the heated pan, add the broth, cider, parsley, and garlic. Bring the mixture to a boil, and use a spatula or spoon to deglaze the pan. Stir in the corn starch mixture, and reduce the heat to medium and let the mixture simmer, stirring occasionally, until thickened. Season the gravy with salt and pepper, to taste. Add the chicken back to the skillet and remove the pan from heat. Serve the chicken with the a liberal serving of gravy poured over both the meat and over the mashed potatoes or rice.
We love Chicken Cordon Bleu. And how could you blame us? I don’t know many people who could resist a crispy chicken breast stuffed with ham and oozing melted Swiss cheese? And while most people are familiar with at least the basic concept of the original stuffed and pan fried version, we haven’t stopped there. We love all things cordon bleu. All. The. Things.
Especially our pinwheels version, and in the colder months we really enjoy turning it into a hearty bowl of soup for supper. But we can’t ever seem to stop. We’re always on the lookout for those fun new ways to enjoy old favorites. And thank goodness for it, because it’s how we stumbled onto this sandwich idea.
This recipe is basically everything you love about Chicken Cordon Bleu and its flavor profile, stuffed into a crisp, crusty grilled panini.
Chicken Cordon Bleu Paninis
1 lb chicken cutlets
1/2 cup flour
1 cup panko breadcrumbs
salt and pepper, to taste
oil, for frying
4 ciabatta rolls, or other bread (we also like thick slices of sourdough)
1/4 lb thinly sliced swiss cheese
1/4 lb sliced deli ham
- Preheat your panini press to high.
2. Place the flour, egg, and panko each into separate, shallow bowls. Whisk the egg slightly to blend it together. Season each piece of chicken with salt and pepper, and then coat each piece in flour, egg, and panko, in that order. Set the breaded chicken aside.
3. Heat a few tablespoons of olive oil in a large skillet over medium heat and add the chicken. Cook until the chicken is cooked through and golden and crispy on each side, about 4 minutes per side. Remove the cooked chicken from the pan and set aside.
4. To make the panini, take the ciabatta rolls and slice them in half lengthwise. Butter the top and bottom of each roll, yes the OUTside. Next spread a little mustard on the bottom half of each roll, the inside of the bottom half. Layer on the cheese and ham by placing a slice of cheese on both the bottom and top pieces, and a piece of ham on just the bottom. Next, place a piece of chicken on the bottom half of each sandwich. Top the sandwiches and move to the panini press.
5. Pressing down on the panini press, grill until the sandwiches are golden brown and the cheese is melted, about five minutes. Serve warm, and enjoy!
Have you ever had a Southwestern-style egg roll? They’re so good, and for the most part they’re not too bad for you calorie-wise. Originally we had to go to our local Chilis to enjoy them, but then we began making them at home, using tiny tortillas.
But have you ever worked with egg roll or wonton wrappers? Once you’ve opened the package, you’ve got days at most to use the rest before they go bad. And y’all know how much food waste pains me, so as usual necessity was the mother of ingenuity. And it led to our own deconstructed version of southwestern egg rolls, this time turned into a dip. With an egg roll ‘chip’ replacing our typical flour tortilla.
it good. When we ran out of chips the sons were scarfing it down by the spoonful!
East meets (south)West in this funky Tex-Mex, inside out, version of an egg roll. Its simple, fun and a great way to use up leftovers, especially if you’re like us and you’ve got a half a can of black beans here,a quarter cup of diced peppers there, etc.
Southwestern Egg Roll Dip with Wonton Chips
1 chicken breast, cooked, then either diced or shredded
3/4 – 1 cup frozen corn, thawed
1/2 can black beans, drained and rinsed
1/2 red bell pepper, finely chopped
1/2 cup shredded Mexican blend cheese
2 green onions, thinly sliced and then diced
1/2 cup fresh baby spinach, diced
1 jalapeno, seeded and diced
package of wonton wrappers
3/4 cup ranch dressing
the juice of 1 lemon or lime, your choice
pinch of cayenne
1 tsp cumin
1 tsp chili powder
1/2 avocado, mashed
salt and pepper, to taste
oil for frying
- In a large bowl, mix together the chicken, corn, beans, peppers, green onion, spinach, and cheese until roughly combined.
2. In a separate bowl combine the ranch dressing, the lemon or lime juice, cumin, chili powder, cayenne, salt and pepper stirring until an evenly incorporated dressing forms.
3. Mix the mashed avocado in with the dressing, whisking until evenly incorporated, and then pour the finished dressing over the veggie mixture.
Heat vegetable oil in a pan over med/hi heat.
4. Cut a stack (your desired amount) of wonton squares in half diagonally, forming triangular shaped ‘chips’. Fry the chips a few minutes on each side until golden brown.
5. Serve the veggie/dressing mix as a dip in a bowl, with the egg roll chips on the side, or scoop out a bit of the dip onto each chip for easy grab and go bite sized snacks.
Today we’re back with another one pot wonder. A dish that from start to finish, dirties only one pot. ONE. It’s one of the seven wonders of the weeknight kitchen world.
While we’ve got a lengthy list of other one pot recipes we love, this Balsamic Chicken accompanied by some of our favorite veggies, became an overnight star. For real
I tweaked the original recipe to what we had on hand and it was delicious! I mean, REALLY delicious.
As in I think I ate 3/4th of the entire dish. As in, it was great the first time around and great as leftovers for lunch the next day. As in, I think this is one of my new favorite go-to, all-in-one meal.
As in you need to try this right now. Like TONIGHT.
This meal is new, it’s fun, it’s healthy, and it’s easy. How many other nights are you able to get a home cooked, form scratch meal on the table in under 20 minutes? And the flavor? With the word balsamic in the title you know it’s got to be good, right?!
Enjoy this meal as is, or fortify it with a few simple carbs in the form of a scoop of your favorite pasta or rice on the side.
One Pot Balsamic Chicken & Veggies
1/4 cup + 2 tbsp Italian salad dressing (light versions tend to work better since they’ve a bit of a thicker consistency for coating, BUT any variety will still taste great)
3 tbsp balsamic vinegar
1 1/2 tbsp honey
1/8-1/4 tsp crushed red pepper flakes
1 1/4 lbs chicken breast tenderloins
2 tbsp olive oil
salt and pepper, to taste
1 lb fresh green beans, trimmed
1 1/2 cup carrots, julienned
1 cup grape tomatoes, halved
- In a small bowl, stir together the dressing, vinegar, honey and red pepper flakes until evenly combined, and set aside.
2. In a large skillet, or Dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper, before putting the tenderloins into the skillet. Cook the chicken about 6 – 7 minutes, rotating once halfway through cooking, until chicken has cooked through (meanwhile, prepare the veggies). Add half the dressing mixture to the skillet and turn the chicken to make sure it’s evenly coated. Transfer the cooked, coated chicken to a large plate or a serving platter while leaving the sauce in the skillet. Add in the green beans and carrots, season with salt and pepper (again, to taste) and cook, stirring frequently, until still crisp, but also tender, about 4 minutes. Transfer the veggies to plate or platter with chicken.
3. Add the remaining dressing mixture to the skillet and cook, stirring constantly, until thickened, about 1 minute. Add the cooked chicken, cooked green beans and carrots, and the tomatoes back to the pot. Toss everything to coat, and serve.
Recipe adapted from Cooking Classy
Like the sound of this recipe? Check out some our other One Pot Wonders …
Chicken Lo Mein