Tag Archives: chicken

Are you too chicken?

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This is an adapted version of the Fig Pear Champagne Mustard Chicken recipe. It’s not that I am afraid to try anything new, its because its one of my favorites. So why not try and recreate it to a more practical, week night version? I don’t know about you guys, but I don’t have the time to roast a whole chicken. Especially after work & when I don’t have others to feed. Anyway, this recipe is easier, quicker, and has the elements of the same flavor profile. For example, instead of fig butter, this recipe requires maple syrup for the sweet smooth flavor. Then, the champagne vinegarette is substituted with the rice wine vinegar. Now, I am not telling you all this to say we aren’t creative with our recipes. It is to show you, as the reader, that many times if you are stuck on what to make or if you are too chicken to try something other than your regular “go to meals”, you don’t always have to come to damndelish.com for help. You can make up your own new recipe or favorite dish, when you identify the flavor profile of what you like and emulate them with various ingredients. Don’t be afraid to try something new. I know you aren’t too chicken, even if this dish is. Now go give your taste buds a good time, with this 5 ingredient little wonder.

  • 1 package of skinless chicken breast (thighs would work too)
  • ½ c. Dijon mustard
  • ¼ c. Maple syrup (actual maple, no aunt jemimas)
  • 1 Tbsp. rice wine vinegar
  • Fresh rosemary
  • Salt and pepper to taste

Preheat your oven to 450ºF. Then, mix together 1/2 cup of Dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar. Put the package of chicken breasts into a foil-lined, oven-proof baking dish. (Six chicken breast came in my package, which made enough to serve 3 people.) Then, salt and pepper the breasts . Pour your maple mustard mixture over them, turning the breasts in the mixture so they are fully coated. Put the chicken into the oven, and let them bake for 40 minutes. Baste the tops of the chicken with more sauce half way through. Let the chicken rest for 5 minutes before serving. Plate the chicken, making sure to spoon some extra sauce over the top. Sprinkle over some fresh rosemary. (If there is ever a time to use fresh herbs now is undoubtedly it!)

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Happy Eating, XO.

Winner, Winner, Chicken Dinner

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I mean this honestly, this dinner is a real winner. It’s super simple, tasty, and gives you leftovers. It also gives you an excuse to use up all of that chicken that’s been sitting in your freezer. (Does anyone else always seem to have chicken in their freezer or is that just me?) It takes a little while to cook (45 minutes – an hour), but it’s worth the wait for this yummy, hearty dinner.

  • 3-4 boneless chicken breasts
  • 4 tomatoes, cubed
  • 1 large can of artichoke hearts
  • Salt & pepper to taste
  • 1 cup mozzarella

Preheat the oven to 350 degrees and place the chicken in an oven safe dish. Mix the tomatoes, artichoke hearts, and salt and pepper together and pour over the chicken. Bake in the oven for 45 minutes to an hour. A few minutes before it’s done, sprinkle with mozzarella and let it melt. If you have it, you can also sprinkle chopped basil to give it a fancier presentation.

Chicken bake

Happy Eating, XO.

Easy Peasy Crock Pot Chicken

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I don’t know about you, but with this weather I’m really not inspired to do any heavy duty cooking. I want a simple meal I can throw together so I can get back to curling up on the couch. And because of my “curling up” habits, I haven’t been to the store recently. Well as they say, necessity is the mother of invention. I scavenged my cabinets for items that seemingly go together, threw these five ingredients in a crock pot and let it sit on low for 7 hours. Minimal effort for a delicious meal. Not to mention it made my house smell like I had been slaving over a hot stove all day – bonus!

  • 1 pack of cubed chicken
  • 7 oz. of Italian dressing
  • Parmesan cheese
  • 4-6 mini potatoes scrubbed & cut in half or wedges
  • 1/2 bag of mini carrots

I layered the ingredients in the way they’re listed, because I thought “the chicken should be on the bottom to cook!” But honestly, it really doesn’t matter how it’s all thrown in. Do it however you want, go crazy!

Crock pot chicken

Happy Eating, XO.

Empanadas

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Ok so I am in a Latin state of mind. Not to brag, but I am going to Panama in February. So I am totes all about exotic food right now in anticipation of my travels. I mean don’t be jealous, you can get a taste of those countries at home with this muy rica comida! (translates to “very tasty food”, you silly goose). Anyway, I digress. Host a tapas night, or serve as a game time snack, or even pack some for lunch one day with a side salad. This is one delish dish that is worth the extra time. Oh and for those of you that don’t know what an empanada is: its a meat-filled pie. Portable, popular street food and just plain old yummy!

 

1 box Pillsbury refrigerated pie crusts (any puff pastry or pie dough would work this isn’t a shameless Pillsbury plug, Pepperidge Farm can get a holla too. Anyway, I made these two ways once with pie crusts and once with crescent roll dough to see which I liked better. Listen don’t judge Philly had a snowstorm and I had cabin fever & decided to keep busy by finding you guys the yummiest way to make these. No clear winner though: the crescent dough is harder to work with, but more fluffy. The pie crust was easier and flakier. So you decide whatever you like best. Ya, I have double the empanadas. So in reality I AM THE WINNER) & 1 egg, beaten

Chicken and Cheese Filling-

  • 2 tbsp butter & 2-3 tbsp. flour (a roux)
  • 1 medium Spanish onion chopped small
  • ½ cup white wine (feel free to leave out if you don’t have any on hand).
  • 2 chicken** pieces, skin removed & shredded/chopped. (I used a store bought rotisserie & kept the remaining for a chicken salad, obvi)
  • 1 cup milk
  • 1/2 cup Mexican blend, shredded cheese (maybe even less)
  • Salt and pepper to taste (garlic powder also because I am a freak)

**(Another option is to brown some ground turkey or ground beef with some taco seasoning and use that in place of the chicken. Get creative folks! Use what you have lying around…don’t be running to the store more than once a week if you don’t have to).

Anyway, back to the cooking part: heat the butter/flour (roux) & add the onions saute over medium heat until translucent, around 4 minutes. Add the white wine and allow to evaporate until ½ of the liquid is left and to deglaze the pan. Add the chicken & the milk, a little at a time until well incorporated and the sauce is thick.  Mix constantly, lastly you can add in the salt and pepper to taste (I also added garlic powder).

Heat oven to 350 degrees. Remove pie crusts from pouches; place flat on work surface. With 3 1/4-inch round cutter, cut 8 rounds from each pie crust. I don’t have a cutter so I used a martini glass, because I am hood like that. Spoon filling evenly onto half of each dough round. Sprinkle shredded cheese over the filling. A pinch of cheese people, don’t over stuff the empanada. Brush edge of crust rounds with beaten egg. Fold crust rounds in half; press edges with fork to seal. Place on foiled cookie sheet. Brush tops with egg. Bake 14-17 minutes or until golden brown. Let cool & serve immediately.
While the empanadas bake, you can whip up this easy, beyond delish dipping sauce. Any person can serve it with store bought salsa, a real foodie, makes even the accompaniments fresh! Check out the avocado cream recipe under Sauce Boss.
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Happy Eating, XO.

Balls, Balls, Balls.

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Perverts, this is a Meatballs 3 different ways recipe. A menage a tois of balls. (Ha sorry I can’t help myself). Anyway, baked or pan seared…you pick your favorite. Chicken, turkey, or pork…you pick your favorite meat (that’s what she said?). OK for real though, the base for the mixture of these meatballs is the same: simple and delicious. The rest, you pick. Swear you can do it, all by your damn delish self.

Fine chop a large Vidalia onion, throw that in the bowl and then throw in Italian breadcrumbs (About a cup) After that add red chili flakes based on your level of spice preference. Lastly, toss in parsley flakes (dried or fresh), salt, black pepper (to taste, I do a pinch each or 1 tsp.) and a tablespoon of minced garlic. (I did 2 tbsp. but I’m crazy for garlic, so ya disclaimer) Crack an egg into the mixture and add your choice of ground meat. Don’t over-work the meat and form balls with your hands. I try to wet my hands with olive oil when doing this so the meat slides right off. (Too many jokes, too easy, I’ll take the mature route just this once).

Editor’s Note: Make sure if frying or pan searing that your olive oil is hot enough, but not scorching because the inside will remain raw while the outside burns (medium heat, kids). For baking the oven should be at 350 degrees and the duration will be based on meatball size. (1 lb. of ground meat should yield 6-8 medium-sized meatballs at 15-20 minutes).

Happy Eating, XO.