Poultry – Page 2 – Kristen's Recipes

Buffalo Chicken Cornbread Waffles

July 26, 2026 Kristen

Buffalo Chicken Cornbread Waffles

1 C. cornbread mix approx.

1 large egg

1/2 C. plain nonfat Greek yogurt or milk

200 g shredded cooked chicken breast approx. 1.5 C.

1/4 C. buffalo sauce e.g. Frank’s RedHot

Set your waffle iron to medium-high heat. Lightly spray with nonstick cooking spray. In a large mixing bowl, combine the cornbread mix, egg, yogurt, buffalo sauce, and shredded chicken. Mix until just combined. Scoop about 1/4 of the batter into your waffle iron. Cook for 7–8 minutes, or until golden brown and crisp. Serve warm with extra buffalo sauce, ranch, or blue cheese dressing.

No Peek Chicken & Rice

July 20, 2026 Kristen

No Peek Chicken & Rice

2 T. olive oil

2 lbs. boneless, skinless chicken thighs

½ tsp. paprika

½ tsp. garlic powder

½ tsp. salt

¼ tsp. pepper

1 small sweet onion, diced

1 C. diced carrots

1 C. diced celery

4 cloves garlic, minced

2 tsp. fresh thyme

1 ½ C. basmati rice

3 C. chicken broth

8 oz. heavy whipping cream

½ C. shredded Parmesan cheese

½ C. shredded Gouda cheese

Kosher salt

fresh cracked pepper

Fresh parsley, chopped for garnish

Preheat the oven to 350 degrees. Prepare a 9×13 baking pan with cooking spray and set aside. Lay the chicken thighs out on a large cutting board. Combine paprika, garlic powder, ½ tsp. salt and ¼ tsp. pepper in a small bowl. Whisk together and sprinkle over both sides of the chicken. Heat olive oil in a skillet and sauté the chicken over medium high heat, for 1-2 minutes on each side. Remove from the pan (it’s okay if the chicken is not cooked completely through, it will continue cooking with the rice), and place the chicken in the 9×13 baking dish. In the same hot skillet, add the diced onion, carrots, and celery (mirepoix). Cook until the veggies are softened, for 6 minutes. Reduce heat to medium and add garlic and thyme, cooking for 1 minute. Making the sauce: Next pour in the chicken broth, heavy whipping cream, Parmesan cheese, Gouda cheese, and the basmati rice and stir. On medium-high heat cook, stirring the sauce, for about 5 minutes, then simmer for another 5-7 minutes to thicken the sauce. Pour the mixture over the chicken thighs in the 9×13 baking dish. Cover the dish with foil and bake for 40-50 minutes or until the rice is cooked and the chicken is cooked through. Remove the foil; garnish with fresh chopped parsley and enjoy! Optional to broil for 1-2 minutes after removing the foil, to brown the chicken.

Leftover Turkey Biscuit Pot Pie

July 17, 2026 Kristen

Leftover Turkey Biscuit Pot Pie

1 lb. sausage, chicken/turkey

3 T. butter, unsalted

3 oz.(wt)s flour, all-purpose

2 C. milk, whole

1 1/2 C. broth, turkey (chicken is fine)

1 1/4 lb. turkey, cooked, shredded or chopped (approx 2 C.)

1 1/2 tsp. salt, Kosher

1 1/2 tsp. sage leaves chopped

1/2 tsp. pepper, black, ground

For the Biscuits:

12 oz.(wt)s flour, all-purpose plus extra for rolling

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt, Kosher

1 tsp. oregano, fresh chopped

1 tsp. sage leaves chopped

1/4 tsp. pepper, cayenne

4 oz.(wt)s cheese, cheddar

4 oz.(wt)s butter, unsalted frozen

7 oz.(wt)s buttermilk, reduced-fat

Preheat the oven to 400 degrees. For the filling: Set a 10-inch cast-iron skillet over medium heat. Crumble the chicken sausage in the pan and cook, stirring occasionally, until no longer pink, about 6 minutes. Add the butter and melt, stirring to coat the sausage. Sprinkle the flour onto the sausage and cook for 2 minutes, stirring frequently. Pour in the milk and chicken broth and scrape any browned bits off the bottom of the pan. Bring to a simmer and cook until sauce thickens, about 2 minutes. Add the shredded chicken, salt, sage, and pepper. Stir to combine and set aside while preparing the biscuits. For the biscuits: Combine the flour, baking powder, baking soda, salt, oregano, sage, and cayenne pepper in a medium mixing bowl and set aside. Grate the cheese and butter using the large shredding disk of a food processor or the large side of a box grater. Immediately add the cheese and butter to the flour mixture. Stir to combine. Pour in the buttermilk and stir just to combine. Dump the dough onto a floured work surface and start folding the dough over on itself, gently kneading for 30 seconds, or until the dough is soft and smooth. Press the dough into a 1/2-inch thick round. Use a 3-inch round cutter to cut out the biscuits, being sure to push the cutter straight down through the dough to the work surface. Make your cuts as close together as possible to limit waste. Gather together any remaining dough, pat out again, and cut out as many biscuits as you can in order to get 9 total. To build the pie: Set the biscuits on top of the filling, placing 8 around the edge of the pan and 1 in the middle. Bake until the biscuits are tall and golden brown, 15 to 20 minutes. Cool on a cooling rack for 10 minutes before serving.

One-Skillet Pasta

July 16, 2026 Kristen

One-Skillet Pasta

1-1/2 pounds ground turkey

1 medium onion, finely chopped

1 medium sweet red pepper, finely chopped

1 can (28 ounces) diced tomatoes, undrained

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

1 can (14-1/2 ounces) reduced-sodium beef broth

1 can (4 ounces) sliced mushrooms, drained

1 T. brown sugar

1 T. chili powder

8 ounces uncooked angel hair pasta

1 C. shredded cheddar cheese

In a large cast-iron or other heavy skillet, cook the turkey, onion and red pepper over medium heat, crumbling turkey, until meat is no longer pink; drain. Add the tomatoes, broth, mushrooms, brown sugar and chili powder. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Add pasta; return to a boil. Reduce heat; cover and simmer until pasta is tender, 30-35 minutes. Sprinkle with cheese. Cover and cook until cheese is melted, 2-3 minutes longer.

Tsukune – Tokyo Style Grilled Chicken Dumplings

July 10, 2026 Kristen

Tsukune – Tokyo Style Grilled Chicken Dumplings

1-1/4 pounds skinless, boneless chicken thighs or breasts, cut into 1/2-inch pieces

2 ounces chicken fat or fatty bacon, cut into 1/2-inch pieces

2 scallions, both white and green parts, trimmed and thinly sliced crosswise

1 tsp. minced peeled fresh ginger

1/2 tsp. freshly ground black pepper

1-1/2 tsp. coarse salt (kosher or sea)

1/2 tsp. ground coriander

1/4 tsp. ground sansho pepper, or 1/8 tsp. each additional freshly ground black pepper and ground coriander

2 tsp. cornstarch

1 egg white

Place the chicken pieces, chicken fat or bacon, if using, scallions, ginger, black pepper, salt, coriander, sansho pepper, cornstarch, and egg white in a food processor fitted with a metal blade. Process the mixture to a coarse puree, running the processor in short bursts. Do not overprocess; the mixture should be lumpy—this is essential for the proper texture. Transfer the dumpling mixture to a bowl (or leave it in the processor bowl) and freeze it, covered, until firm, but not frozen, 20 to 30 minutes. Using a large spoon, scoop out a 1-1/2 inch ball of dumpling mixture and mold it onto the end of a skewer to make a flattish oval about 2 inches long, 1 inch wide, and 1/2 inch thick. Place the skewer on a plate or baking sheet lined with plastic wrap. Repeat until all of the dumpling mixture is used up, wetting or oiling your hands as needed to prevent sticking. You should have 16 to 18 dumplings; refrigerate them, covered, for 1 to 2 hours. Set up the grill for direct grilling and preheat it to high. When ready to cook, brush and generously oil the grill grate. Arrange the dumplings on the hot grate at a diagonal to the bars, placing the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill the dumplings until golden brown and cooked through, 3 to 4 minutes per side, 6 to 8 minutes in all. Give each skewer a quarter turn after 1-1/2 minutes to create an attractive crosshatch of grill marks (it also helps the dumplings cook more evenly). Transfer the grilled dumplings to a platter and serve at once.

Saigon Garlic Lemongrass Wings

July 7, 2026 Kristen

Saigon Garlic Lemongrass Wings

12 whole chicken wings (2 1⁄2 to 3 pounds)

4 cloves garlic, peeled

1/4 C. chopped shallots

1 piece (1 inch) fresh ginger, peeled and thinly sliced

2 stalks fresh lemongrass, trimmed and sliced, or 2 strips lemon zest (each 2 by 1⁄2 inches), removed with a vegetable peeler

2 T. sugar

1/3 C. Asian fish sauce

3 T. fresh lemon juice

3 T. vegetable oil

1/4 C. finely chopped dry-roasted peanuts, for garnish

1/4 C. chopped fresh cilantro (optional), for garnish

Rinse the chicken wings under cold running water, then drain and blot dry with paper towels. Make two or three deep slashes, to the bone, in the meaty part of each wing. Set the wings aside while you prepare the marinade. Combine the garlic, shallots, ginger, lemongrass, and sugar in a mortar and pound to a paste with a pestle, then work in the fish sauce, lemon juice, and 1 T. of the oil. If you don’t have a mortar and pestle, combine all these ingredients in a blender or food processor and process to a smooth puree. Scrape the marinade into a large bowl, add the chicken wings, and turn to coat thoroughly. Cover the wings and let marinate, in the refrigerator, for at least 4 hours, but preferably 24, turning the wings occasionally. Set up the grill for direct grilling and preheat to medium-high. When ready to cook, drain the chicken wings, reserving the marinade, then thread each wing on a skewer, running the skewer through all three sections of the wing to hold it open as widely as possible. Brush the wings on both sides with the remaining 2 T. of oil. Brush and oil the grill grate, then arrange the chicken wings on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the wings, turning them several times with tongs, until the thicker wing sections are no longer pink near the bone, 12 to 16 minutes in all. Reduce the heat if the wings start to burn. Brush the wings once or twice with the reserved marinade, but do not brush them during the last 3 minutes of cooking. Transfer the grilled wings to a serving platter, sprinkle the peanuts and cilantro (if using) over them, and serve.

Crock Pot Chicken Cordon Bleu

July 4, 2026 Kristen

Crock Pot Chicken Cordon Bleu

2 Large skinless chicken breasts cut into bite size pieces

1 1/2 C. Half & Half or Whole Milk

1 10.5 oz. Can Cream Soup of your choice chicken, mushroom, celery, etc

1 tsp. Salt

1/2 tsp. Black Pepper

1 tsp. Garlic Powder

8 oz. Thinly sliced Ham

1 box Stovetop Stuffing flavor of your choice

8 deli slices Swiss Cheese

Cranberry Sauce for serving, optional

Place the Chicken in the Crock-Pot and season with the Salt, Pepper and Garlic Powder. In a medium bowl, mix together the half & half and soup. Stir in the salt, pepper and garlic powder. Pour over the chicken. Place the sliced ham over the chicken. Make the stuffing according to the box instructions and pour over the ham slices. Cook on low 3 to 4 hours. Place the Swiss cheese over top. Cover and cook until cheese has melted. Serve with Cranberry sauce, if desired

Sweet Hawaiian Crockpot Chicken

June 28, 2026 Kristen

Sweet Hawaiian Crockpot Chicken

2 lb. boneless, skinless chicken thighs or chicken breast tenderloins, cut into bite-sized chunks

1 C. pineapple juice (from a can or carton)

½ C. packed light brown sugar

⅓ C. low-sodium soy sauce

2 T. cornstarch (for thickening)

2 bell peppers (any color – red, yellow, orange, green work well), seeded and chopped

Optional: 1 onion, diced; 2 cloves garlic, minced; 1 tsp fresh ginger, grated

Cut your chicken into uniform bite-sized pieces. Chop the bell peppers and onion (if using). Mince the garlic and grate the ginger (if using). Place the chicken pieces and chopped bell peppers (and onion, if using) into the bottom of your slow cooker. In a medium bowl, whisk together the pineapple juice, brown sugar, soy sauce, minced garlic, and grated ginger until the sugar is mostly dissolved. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is cooked through and tender (internal temperature should reach 165°F or 74°C). If you prefer a thicker glaze, create a cornstarch slurry. In a small bowl, whisk together the 2 T. cornstarch with 3-4 T. of cold water until smooth. Stir this slurry into the hot sauce in the slow cooker. Cover and cook on HIGH for another 15-30 minutes, or until the sauce has thickened into a glossy glaze. Let the chicken rest in the sauce for a few minutes before serving. This allows the flavors to meld beautifully.

Sheet Pan Honey Lemon Chicken with Asparagus

June 20, 2026 Kristen

Sheet Pan Honey Lemon Chicken with Asparagus

8-10 chicken tenders or 4 chicken breasts, sliced horizontally

salt and black pepper to taste

3 T. coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce

3 T. fresh lemon juice 1 lemon

1/3 cup honey

2 tsp. toasted sesame oil OR macadamia nut oil

1/2 T. finely chopped cilantro , can leave out if you’re not a fan of cilantro

Seasonings:

1 1/2 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

1/2 tsp. chili powder leave out if sensitive to spice

1/2 tsp. cumin

1/2 tsp. smoked paprika

For the Vegetables:

1 cup broccoli florets

1 lb bunch of asparagus , trimmed

Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil. Place the chicken on prepared baking sheet. Season with salt and black pepper to taste. In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken. Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside. After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 tsp. for the end). Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don’t overcook) if the chicken is not cooked through yet, depending on your level of preference.) Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn). Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.

Cheesy Creamy Million Dollar Chicken Casserole

June 18, 2026 Kristen

Cheesy Creamy Million Dollar Chicken Casserole

8 slices bacon

8 oz. cream cheese, room temperature

½ C. mayonnaise

½ C. sour cream

4 boneless, skinless chicken breasts

1 tsp. garlic powder

1 tsp. onion powder

1 T. Italian seasoning

¾ tsp. sea salt

½ tsp. ground black pepper

1 ½ C. medium cheddar cheese

2 T. minced chives

Preheat oven to 350 F. Dice the bacon. Cook the bacon in a frying pan over medium heat. When the bacon is crisp, transfer it to a paper towel-lined plate to drain the fat. Set aside. Add the cream cheese, mayonnaise, and sour cream to a large bowl. Whisk to combine. Dice the chicken breasts into bite-sized pieces. Add the chicken to the cream cheese mixture along with the garlic powder, onion powder, Italian seasoning, salt, and pepper. Add in ½ C. cheddar cheese and half of the bacon. Stir to combine. Spritz a 9×13-inch baking dish with cooking spray. Add the chicken mixture to the baking dish and spread into an even layer. Place into the oven and bake for 45 minutes. Remove the dish from the oven and set the oven to broil. Top the chicken with the remaining cheese. Return to the oven and broil for 5 minutes until lightly browned and bubbling and the chicken’s internal temperature reads 165 F. Remove the dish from the oven and allow it to sit for 5 minutes. Top with chives and remaining bacon and serve.

Orange Chicken & Vegetable Lo Mein

June 17, 2026 Kristen

Orange Chicken & Vegetable Lo Mein

1.5 lb. chicken breast, cubed

2 T. cornstarch or tapioca starch

1 tsp. garlic powder

1/2 tsp. salt

1/2 tsp. black pepper

1 T. avocado oil

1/3 C. fresh orange juice

1 T. orange zest

3 T. low‑sodium soy sauce

2 T. honey

1 T. tomato paste

1 tsp. sesame oil

1 tsp. minced garlic

1/2 tsp. ground ginger

6 oz. whole‑wheat spaghetti or lo mein noodles

2 C. broccoli florets

1 red bell pepper, thinly sliced

1 C. shredded cabbage or coleslaw mix

1/2 C. sliced onion

1 T. avocado oil

2 T. low‑sodium soy sauce

1 tsp. sesame oil

1 T. sesame seeds

Cook the noodles according to package directions. During the last 3 minutes of boiling, add the broccoli to blanch it. Drain and rinse with cold water. Whisk together the orange juice, orange zest, soy sauce, honey, tomato paste, sesame oil, garlic, and ginger to make the sauce. Toss the cubed chicken with cornstarch, garlic powder, salt, and pepper. Heat 1 T. avocado oil in a skillet over medium‑high heat and cook the chicken until browned and cooked through. Pour the orange sauce over the chicken, reduce heat, and simmer a few minutes until thickened. Remove chicken from the skillet. Add the remaining 1 T. avocado oil to the skillet and sauté the onion, bell pepper, and cabbage until tender. Add the cooked noodles, soy sauce, and sesame oil. Toss until heated through. Assemble by dividing the noodles, chicken, and broccoli into four servings. Sprinkle sesame seeds over the chicken.

Burrito Bowl

June 7, 2026 Kristen

Burrito Bowl

2 C. chopped or shredded chicken – fully cooked, make it yourself, or frozen chicken breast strips or rotisserie chicken work great

1 15-ounce can yellow corn – drained, see note

1 15-ounce can black – or pinto beans, drained

2 C. cooked white rice

1 C. shredded cheese

optional toppings: salsa, avocado, limes, cilantro, sour cream

Divide rice, beans, corn, and chicken between four meal prep containers.. Sprinkle cheese over the top. Add any toppings in sauce containers with lids. To eat, remove any topping containers and heat burrito bowls in the microwave for about 1 minute, stir, and add toppings before serving OR you can eat them straight from the fridge, no heating required. Enjoy all week long!

One-Skillet Chicken Sausage Penne

June 6, 2026 Kristen

One-Skillet Chicken Sausage Penne

2 T. Olive Oil

2 sweet Italian chicken sausages, sliced crosswise

1 medium shallot, thinly sliced

1/2 medium fennel bulb, thinly sliced plus fennel fronds for garnish (optional)

2 cans (14.5 oz. each) Fire Roasted Diced Tomatoes

½ (16-oz.) package Penne Rigate

½ T. ® Italian Seasoning

1/4 C. Grated Parmesan Cheese plus additional for garnish (optional)

Chopped fresh basil for garnish (optional)

In large high-sided skillet, heat 1 T. oil over medium-high heat. Add sausages; cook 3 minutes or until browned, stirring frequently. Transfer sausages to paper towel-lined plate. In same skillet with drippings, heat remaining 1 T. oil over medium heat. Add shallot and fennel; cook 3 minutes, scraping browned bits from bottom of skillet with wooden spoon. Add tomatoes with their juice, penne, seasoning and 2 C. water; cover and cook 12 minutes or until penne is al dente, stirring occasionally. Stir in cheese and sausages; cook 1 minute or until sauce is slightly thickened, stirring frequently. Makes about 6 C. Serve penne mixture garnished with fennel fronds, cheese and/or basil, if desired.

Egg Roll in a Bowl

June 5, 2026 Kristen

Egg Roll in a Bowl

2 tsp. sesame oil

¼ C. thinly sliced white onion

2 garlic cloves, minced

½ tsp. grated fresh ginger

½ lb. 93% lean ground turkey

1 tsp. chili garlic sauce

1/2(14-oz.) bag classic coleslaw mix

1 T. rice vinegar

2 tsp. less-sodium soy sauce

¼ tsp. salt

1/4 tsp. of ground black pepper

1 green onion, sliced

In large skillet, heat oil over medium heat. Add white onion; cook 2 minutes, stirring occasionally. Add garlic and ginger; cook 1 minute, stirring occasionally. Add turkey and chili garlic sauce; cook 5 minutes or until turkey is browned, breaking up turkey with side of spoon. Add coleslaw mix, vinegar, soy sauce, salt and pepper; cook 5 minutes or until coleslaw is crisp-tender, stirring occasionally. Makes about 3-1/2 C.S erve turkey mixture sprinkled with green onion.

Turkey Tenderloin in Crock Pot

June 3, 2026 Kristen

Turkey Tenderloin in Crock Pot

1 ½ pounds turkey tenderloin (about 2 tenderloins)

1 C. chicken broth or chicken stock, regular or low-sodium

2 T. salted butter, diced into small pieces

2 T. olive oil

2 T. apple cider vinegar

2 T. honey

1 T. dijon mustard

3 garlic cloves crushed

½ tsp. dried thyme (or 6 sprigs fresh thyme)

½ tsp. dried rosemary (or 1 sprig fresh rosemary)

1 tsp. sea salt

¼ tsp. pepper

In a large bowl, whisk together the olive oil, vinegar, honey, Dijon mustard, garlic, herbs, and seasonings until evenly combined. Place the tenderloins in a gallon-sized Ziploc bag with the marinade. Close the bag and toss to coat. Cover and refrigerate for at least 1 hour, (or up to 6 hours), to allow the flavors to infuse with the poultry. Add poultry, butter and marinade to the slow cooker. Pour broth over meat, then place the lid on your crock pot. Cook the turkey breast tenderloins on low for 6-8 hours, checking the turkey tenderloin temp after 4 hours. The poultry is done when a thermometer inserted into the thickest part of the meat registers 165 degrees Fahrenheit. To avoid overcooking, remove turkey when the internal temp reaches 163°F. Tent the tenderloins with foil and allow them to rest for 10 minutes before slicing and serving.

Chicken Burrito Skillet

May 29, 2026 Kristen

Chicken Burrito Skillet

1 pound boneless skinless chicken breasts, cut into 1-1/2-inch pieces

1/8 tsp. salt

1/8 tsp. pepper

2 T. olive oil, divided

1 C. uncooked long grain rice

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, drained

1 tsp. ground cumin

1/2 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. chili powder

2-1/2 C. reduced-sodium chicken broth

1 C. shredded Mexican cheese blend

1 medium tomato, chopped

3 green onions, chopped

Toss chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat 1 T. oil over medium-high heat; saute chicken until browned, about 2 minutes. Remove from pan. In same pan, heat remaining oil over medium-high heat; saute rice until lightly browned, 1-2 minutes. Stir in beans, canned tomatoes, seasonings and broth; bring to a boil. Place chicken on top (do not stir into rice). Simmer, covered, until rice is tender and chicken is no longer pink, 20-25 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions.

Gnocchi Chicken Skillet

May 28, 2026 Kristen

Gnocchi Chicken Skillet

1 package (16 ounces) potato gnocchi

1 pound ground chicken

1/2 C. chopped onion

2 T. olive oil

1 jar (26 ounces) spaghetti sauce

1/4 tsp. salt

1/4 to 1/2 tsp. dried oregano

Shredded Parmesan cheese, optional

Cook gnocchi according to package directions. Meanwhile, in a large cast-iron or other heavy skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes. Drain gnocchi; gently stir into skillet. If desired, sprinkle with Parmesan cheese.

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

May 14, 2026 Kristen

One Pot Lemon Ricotta Ground Turkey Pasta with Broccoli

1 1/2 Tablespoon Olive Oil, divided

8 to 12 oz Broccoli Florets, cut into bite-size pieces

1 pound Ground Turkey

1 Tablespoon Lemon Pepper Seasoning

2 cloves Garlic, crushed or minced

1 Tablespoon Chopped Calabrian Peppers (optional)

8 oz Jumbo Pasta Shells

3 1/2 cups Chicken Broth

Juice of 1 Lemon

3 oz Parmigiano Reggiano or Parmesan, freshly grated

15 oz (1 3/4 cup) Low Fat Ricotta

1/4 cup Milk

Zest of 1 Lemon

Black Pepper and Red Pepper Flakes, to taste

Use a food processor to blend the ricotta, lemon zest, and milk together until smooth. Set aside. Heat one tablespoon of oil in a large pot over medium-high heat. Once hot, add the broccoli and cook 4-5 minutes, stirring occasionally, until the broccoli is vibrant green and slightly browning in spots. Transfer to a bowl and set aside. Add the remaining half tablespoon of oil to the pot, followed by the ground turkey. Brown one side for 3-4 minutes before breaking apart and fully cooking. To the fully cooked turkey, add the lemon pepper seasoning, garlic, and Calabrian chiles. Stir together and cook until the garlic is fragrant, about one minute. Add the pasta shells, chicken broth, and lemon juice. Cook, uncovered, for 16-20 minutes until the pasta is just shy of al dente and very little to no broth remains. If the broth cooks off too quickly, add another 1/2 cup as needed. Turn the heat to low and fold in the parmigiano reggiano, followed by the ricotta sauce and cooked broccoli. (You can add another ounce or two of cheese if your sauce isn’t as thick as you’d like.) Garnish with red pepper flakes, black pepper, additional grated parmesan, and lemon juice, if desired.

No Peek Chicken and Rice Casserole

May 11, 2026 Kristen

No Peek Chicken and Rice Casserole

2 cups long grain white rice

1 (10.5 ounce) can cream of chicken soup

1 (10.5 ounce) can cheddar cheese soup see notes

2 cups chicken broth low sodium

2 pounds chicken tenders or breasts see notes

1 teaspoon garlic powder

1/2 teaspoon Italian seasoning

1/2 teaspoon paprika

1/4 teaspoon onion powder

1/2 teaspoon black pepper

1 ounce packet of onion soup mix

Fresh chopped parsley

Preheat the oven to 375 degrees. In an oven safe skillet or 9×13 baking dish add the long grain rice, cream of chicken soup, cheddar cheese soup and chicken broth and mix until combined. In a small bowl mix the garlic powder, Italian seasoning, paprika , onion powder and black pepper together. Pat the chicken tenders dry with paper towels and season both sides with the seasoning mixture. Place the seasoned chicken on top of the soup mixture and sprinkle the onion soup on top evenly. Cover the casserole with foil or a tight fitting lid and bake for 1 hour. Fluff with a fork, sprinkle the fresh chopped parsley on top, and serve!

Caramelized Onion Chicken Meatballs

May 6, 2026 Kristen

Caramelized Onion Chicken Meatballs

For the caramelized onions

2 medium yellow onions diced

1 T. olive oil

salt and pepper

For the meatballs

1 lb. ground chicken

1/4 C. almond flour

1 tsp. garlic powder

1/2 tsp. onion powder

1/4 C. fresh minced parsley or 1 T. dried parsley flakes

1/2 tsp. seasoned salt

fresh cracked pepper

1/2 tsp. red pepper flakes optional for spice

1/2 of the caramelized onions

For the gravy

2 1/4 C. chicken stock

2 chicken bouillon cubes, reduced sodium

2 T. unsalted butter

1 1/2 T. corn starch

1 tsp. onion powder

1/4 tsp. dried thyme

1/2 tsp. dried sage

salt and pepper to taste

In a medium skillet, add in the chopped onions and olive oil. Cook on medium to medium-low until caramelized and brown, about 30-40 minutes. Stir occasionally and season with salt and pepper. Set aside to cool slightly. In a large bowl, combine all of the meatball ingredients (half of your caramelized onions, the other half will go in the gravy). Stir gently until well combined. Form into equal sized meatballs using a scoop if you have one, and place onto a plate or sheet pan. You should get about 20-25 meatballs. Preheat a large skillet on med-high heat. Drizzle with a little olive oil. Place meatballs into skillet and cook on medium until browned on one side, about 3-4 minutes. Turn meatballs over to cook on the other side, and cover. Cook for another 5 minutes. Monitor burner heat, if it seems too hot, turn it down. Stir occasionally to ensure meatballs are cooked on all sides. Turn burner off, and remove meatballs onto a plate, leaving the cooking juices and bits in the pan to use for the gravy. In a microwavable safe dish, combine 2 C. chicken stock and bouillon cubes. Microwave in 1 minute increments, stirring in between, until the cubes dissolve. Use a fork to break them up in between microwave sessions. May take 2-4 minutes. In a small bowl, dissolve the corn starch in the remaining 1/4 C. chicken stock, set aside. In the same skillet used for the meatballs, return to burner on medium-high. Add in butter and chicken stock bouillon mixture. Whisk until butter is melted. Bring to a boil and whisk in the cornstarch slurry mixture. Make sure it comes to a boil, it will begin to thicken immediately, reduce heat to low. Whisk in onion powder, thyme, sage, and salt and pepper. Taste and adjust for seasoning. Stir in remaining caramelized onions. If gravy becomes too thick, add more stock. It will continue to thicken as it sits. Add meatballs back into the gravy pan. Once meatballs are re-heated through, they are ready to serve. Serve over mashed cauliflower or potatoes.

Chicken Tender Cordon Bleu

May 5, 2026 Kristen

Chicken Tender Cordon Bleu

1 1/2 T. butter

1 clove garlic minced or grated

1 1/2 T. all-purpose flour

1 C. milk

1/8 C. Dijon mustard

1/2 C. fresh grated Parmesan cheese

salt and pepper to taste

1 lb. boneless skinless chicken tenders

1 T. olive oil

salt and pepper

4-5 slices deli style ham

1/2 C. Swiss cheese shredded

For the Dijon Parmesan Sauce sauce: In a small-medium sauce pan, melt the butter and garlic over low heat. Once butter is melted whisk in the flour until combined. Whisk in the milk, making sure there are no lumps. Bring to a boil while whisking, sauce will begin to thicken. Reduce heat to low and whisk in Dijon, Parmesan, salt and pepper. Keep on extra low, or cover and remove from heat until ready to serve. Whisk every-so-often. For the chicken: Heat olive oil in a large skillet over med-high heat. Add in chicken tenders and season with salt and pepper. Reduce heat to medium. Cook for about 4-5 minutes, flip and cook on the other side for another 4-5 minutes. Remove from heat. Slice each ham slice in half (depending on how big your slices are). Lay out the ham slices on a cutting board or clean work station. (however many chicken tenders you have, that’s how many half slices of ham you need). Sprinkle about a pinch-full of shredded Swiss onto each ham slice. Place a chicken tender on top of each ham and cheese. Roll up and place back into the same skillet, ham seam side down. Cook on medium for 2-3 minutes. Turn each piece and cook another 2 minutes, or until ham is browned and cheese is melted. Place chicken onto a serving platter or divide evenly among plates. Drizzle Dijon Parmesan sauce over the top. Serve with veggies like asparagus (sauce is delicious on that too!) You could also use frozen, breaded chicken tenders in this recipe if you love the crispy breaded vibe of the traditional Chicken Cordon Bleu. Just bake them as directed before you wrap in the ham and cheese.

Chicken Cordon Bleu Sandwiches

May 3, 2026 Kristen

Chicken Cordon Bleu Sandwiches

½ C. sour cream, light or regular

2 T. prepared yellow mustard

2 T. honey

6 thin sliced boneless skinless chicken breasts, about 1 ½ lb. chicken

8 oz. Italian seasoned panko bread crumbs,

1 tsp. garlic powder

1 tsp. paprika

1 C. buttermilk

6 slices deli ham

6 slices Swiss cheese

6 sandwich rolls or sliced baguette

1 ½ C. fresh baby spinach

2 T. olive oil, plus additional as needed

Preheat your oven to 375 degrees F. Whisk together the sour cream, yellow mustard, and honey in a small bowl. Cover and refrigerate until ready to use. Pour the buttermilk into a shallow dish. Combine the bread crumbs with the garlic powder and paprika in a separate shallow dish. Dip a chicken cutlet in the buttermilk to coat both sides and then dredge it on both sides with the bread crumb mixture. Transfer to a plate and repeat with the remaining chicken. Heat 2 T. olive oil in a large skillet over MEDIUM heat. Cook the breaded chicken breasts, about 3 or 4 minutes on each side, or until nicely golden brown. Cook chicken in batches, to avoid over crowding your pan, adding more olive oil as needed. Transfer the cooked chicken to a foil lined, rimmed baking sheet that has been coated with nonstick cooking spray. Top each piece of chicken with a slice of ham and a slice of cheese and transfer the baking sheet to the oven. Bake for 6 to 8 minutes or until the chicken registers 165 degrees F when measured with an instant read thermometer in the thickest portion and the cheese is melted. Place one piece of chicken on each sandwich roll and top with the honey mustard sauce and spinach.

Air Fryer BBQ Chicken Drumsticks

May 2, 2026 Kristen

Air Fryer BBQ Chicken Drumsticks

6 chicken drumsticks, approximately 1 ½ to 2 lb.

2 tsp. olive or avocado oil

¼ C. BBQ sauce

propellant-free nonstick cooking spray, like Chosen Avocado Oil Spray

BBQ Spice Mix

2 tsp. smoked paprika

1 tsp. onion powder

1 tsp. granulated garlic

¾ tsp. kosher salt

½ tsp. dried thyme

½ tsp. dry mustard

¼ tsp. freshly ground black pepper, or to tatse

⅛ tsp. cayenne pepper, or to taste

Preheat air fryer to 380 degrees F. for 5 minutes. Meanwhile, pat the chicken dry with paper towels and place in a large mixing bowl. Drizzle with the oil and toss again to coat the drumsticks well. Sprinkle the seasoning over the chicken and toss until the chicken is well coated on all sides. Set aside. Spritz the air fryer basket with nonstick cooking spray (be sure it’s propellant free – see Notes). Place the seasoned chicken drumsticks in the basket in one layer with a little space in between and cook for 10 minutes at 380 degrees F. Use tongs to flip the chicken and cook for an additional 8 minutes. Pull the basket out and baste the chicken liberally on all sides with BBQ sauce. Cook at 380 degrees F for an additional 3 to 5 minutes, or until the internal temperature of the chicken reaches at least 165 F and the BBQ sauce is slightly caramelized.

Street Corn Chicken Lettuce Wraps

April 30, 2026 Kristen

Street Corn Chicken Lettuce Wraps

1.5 to 2 pounds chicken cooked

2 to 3 T. olive oil

3 T. lime juice

¼ tsp. salt

¼ tsp. Ground black pepper

¼ tsp. paprika

10 ounces steam fresh corn

1 T. butter softened

2 T. mayonnaise

½ tsp. paprika

¼ tsp. salt

¼ tsp. black pepper

½ tsp. garlic powder

1 lime juice and zest of one lime

3 medium green onions sliced

8 whole Romaine lettuce or Bibb whole lettuce leaves

⅓ cup cotija cheese crumbled, or feta

¼ cup cilantro chopped

If I’m grilling the chicken, I leave the breast whole. If I’m cooking it on the stovetop, I cube it. Place chicken in a zip-top bag. Whisk together the oil, lime juice, chili powder, cumin, garlic, salt, and pepper, and pour over chicken. Turn the bag several times to coat the chicken. Refrigerate 30 minutes to 4 hours. Allow the chicken to sit on the countertop for 30 minutes before cooking. TO GRILL – Trim the fat off the chicken breasts. Next, pound the breasts to an even thickness. This will ensure even grilling. Preheat your grill to medium heat. Brush grill with oil to prevent sticking. Place chicken on the grill. Cook for approximately 5 – 6 minutes per side, depending on the thickness of chicken. The internal temperature of the chicken should reach 165 degrees. Transfer the chicken to a plate and cover with foil. Allow the chicken to rest for a few minutes so the juices can re-distribute. STOVETOP – Heat a large nonstick saute pan to med-high heat. Add the chicken in a single layer in the pan. Don’t crowd the pan or the chicken will steam and not sear. Cook the chicken cubes 1 to 2 minutes per side depending on how large they are. Rotate until all sides are browned and cooked through. Again, transfer the chicken to a plate and cover with foil until all the chicken is cooked. For the corn: Cook the corn in the microwave according to package instructions. While it is heating, mix the butter, mayonnaise, paprika, salt, pepper, zest and juice of 1 lime, and garlic powder until well combined. Allow the corn to cool for a couple of minutes before stir it into the butter mixture. Refrigerate until you’re ready to build your wraps. Build your wrap: Take a whole lettuce leaf and add chicken, corn, and cheese. Serve warm or room temperature.

Sheet Pan Greek Chicken Thighs

April 29, 2026 Kristen

Sheet Pan Greek Chicken Thighs

6 (1 ½ lb | 680 g) chicken thighs bone in, skin on

1 pound (453 g) potatoes diced

1 tsp. sea salt

1 tsp. black pepper

1 T. garlic clove

1 T. crushed dried oregano

¼ cup (2.02 fluid oz | 60 ml) extra virgin oil

2 medium (7.05 oz | 200 g) red bell pepper cut in cubes

3 small red onion chopped

2 medium lemon

¼ cup (1.55 oz | 45 g) green olive

¼ cup (1.55 oz | 45 g) black olive

¼ cup (2.29 oz | 65 g) feta cheese crumbled

¼ cup fresh parsley chopped

Preheat the oven to 395 F. Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes. Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes. Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta. Roasted chicken thighs with bell peppers, olives, and garlic on a baking sheet. Garnish with parsley and serve.

Creamy Lemon Chicken and Pasta

April 29, 2026 Kristen

Creamy Lemon Chicken and Pasta

12 oz. uncooked dry pasta, like bucatini, spaghetti, linguine, or angel hair

6 thin-sliced boneless skinless chicken breasts

salt and freshly ground black pepper, to taste

3 T. olive oil, divided

⅓ C. finely diced shallots

2 tsp. minced garlic

1 C. dry white wine, like Sauvignon Blanc, Pinot Grigio, or Chardonnay

1 ½ C. low-sodium chicken broth

¼ C. fresh lemon juice, from 1 large lemon, juiced

¼ tsp. red pepper flakes, or to taste

2 T. butter

¼ C. heavy cream

4 T. chopped fresh basil, divided

½ C. finely shredded Parmesan cheese

If necessary, cover chicken breasts with plastic wrap and use a mallet to lightly pound them until ½-inch thick. Season with salt and freshly ground black pepper on both sides.

Preheat oven to 375 degrees F. Cook pasta according to package directions. Meanwhile, add olive oil in a large oven-safe skillet and place over MEDIUM-HIGH. When oil is good and hot add the chicken and cook for 2 to 3 minutes per side, until nicely browned. Chicken does not need to be cooked through at this point. Transfer the browned chicken to a plate or large piece of foil to rest. Do this in batches, if necessary, to avoid over-crowding the skillet. Reduce the heat to MEDIUM, add the shallots and garlic to the skillet. Cook, stirring, for a minute or two. Add the white wine and use a spoon to scrape up any browned bits from the bottom of the skillet as the wine comes to a simmer. Allow wine to simmer at a low boil for 3 to 4 minutes until slightly reduced. Add the chicken broth, lemon juice, and red pepper flakes. Increase heat to MEDIUM-HIGH and bring sauce to a low boil. Allow to simmer for about 10 to 15 minutes until thickened and reduced. Remove the skillet from the heat and add the butter and stir until completely melted. Add the heavy cream and stir to combine. Transfer the browned chicken to the skillet and drizzle the sauce over the top. Transfer the skillet in the oven for 8 to 10 minutes or until the chicken is completely cooked through. Remove from oven and top with 2 T. chopped basil. Drain pasta, reserving ½ C. pasta water. Place pasta in a large bowl and add cheese and remaining basil and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken and and spoonful of sauce.

Jackie Kashian’s Paprika Marinated Chicken Recipe

April 22, 2026 Kristen

Jackie Kashian’s Paprika Marinated Chicken Recipe

¼ C. red wine vinegar

¼ C. olive oil

4 garlic cloves minced

2 T. smoked paprika

1 T. coarse salt

1 whole chicken cut up (go free range if you can)

Combine vinegar, oil, garlic, paprika, and salt in a resealable plastic bag or coverable dish. Make sure every piece is well coated. Seal bag/cover dish and refrigerate at least 4 hours (or overnight). Remove chicken from marinade; discard marinade. If you grill, place chicken, skin side down, on grill. Grill about 15 minutes. Flip chicken, grill another 20 or so until done. To pan seared the chicken (skin side down, a little olive oil sprayed to coat pan) in a cast iron pan for 15 minutes. Then put it in a pre-heated 400degree (F) oven for another 30min.

Garlic Alfredo Chicken

April 12, 2026 Kristen

Garlic Alfredo Chicken

5 to 6 chicken breasts

¼ cup vegetable oil

1 cup cooked and crumbled bacon

½ cup butter

2 garlic cloves, minced

2 cups heavy cream

¼ tsp. white pepper

¼ tsp. salt

1½ cups grated Parmesan cheese

parsley to garnish

Pound the chicken until it is fairly flat and there are not any thicker portions. Salt and pepper the chicken. Heat a large skillet to medium high heat and oil. Place chicken in skillet and cook on each side for about 5 minutes. Check to make sure it is cooked through completely. Remove chicken from skillet. Wipe skillet to remove any residue. Melt butter over medium heat. Add garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 6 minutes. Remove from heat and slowly add cheese. Return to stove on low and add bacon and cook for 2 to 3 minutes, stirring constantly. Add chicken back in and serve. Sprinkle with Parmesan Cheese and parsley

Creamy Bacon Chicken

April 8, 2026 Kristen

Creamy Bacon Chicken

6 slices thick-cut bacon, chopped

2 large chicken breasts, cut in half lengthwise (or 4 chicken breast cutlets)

1 tsp. salt

½ tsp. black pepper

½ tsp. garlic powder

½ tsp. onion powder

¼ cup all-purpose flour

1 T. olive oil

2 T. butter

1 small onion, diced

3 cloves garlic, minced

¾ cup chicken broth

1 cup heavy cream

1 T. fresh thyme, minced

salt and pepper, to taste

Grated parmesan cheese, for serving

Add the chopped bacon to a large skillet or Dutch oven set over medium-high heat. Once the bacon is sizzling, reduce the heat to medium-low and cover with a lid. Cook, stirring occasionally until the bacon pieces are golden and release their grease. Remove the lid and continue cooking until the desired doneness is reached. Remove the bacon using a slotted spoon to a plate lined with paper towels and set aside. Reserve 2 T. of bacon grease in the pan, save the rest for later use. Meanwhile, in a small bowl combine the salt, black pepper, garlic powder, and onion powder. Pat each chicken breast dry with paper towels and slice them in half lengthwise to make four thinner chicken breast cutlets. Season both sides of the chicken with the seasoning mixture and transfer the chicken to a large ziplock bag filled with all-purpose flour. Dredge the chicken in the flour until completely covered in flour. Set the pan or skillet with the reserved bacon grease over medium-high heat. Gently shake off any excess flour from the chicken and add the chicken to the skillet. Sear each side for approximately 3-5 minutes, or until golden and nearly cooked through. Remove the chicken to a clean plate and set them aside. In the same skillet set over medium heat add the olive oil, butter, and diced onion. Cook, stirring occasionally until the onion is softened. Mix in the minced garlic and cook for an additional minute, or until fragrant. Stir in the chicken broth and bring to a low boil. Reduce heat to medium-low and stir in the heavy cream, fresh thyme, and bacon. Do not boil the cream sauce. Return the chicken back to the pan. Cover and continue to cook until the chicken reaches an internal temperature of 165°F. Season with additional salt and black pepper, to taste. Serve with freshly grated parmesan cheese, if desired.

Grilled Chicken and Avocado Spring Rolls

April 1, 2026 Kristen

Grilled Chicken and Avocado Spring Rolls

1/4 cup soy sauce

3 T. brown sugar

few grinds of black pepper

2 garlic cloves, minced

1 small (1” piece ginger, peeled and minced (about 1 T. )

1 lb boneless, skinless chicken thighs

2 tsp vegetable oil

10 8″ Vietnamese rice paper spring roll wrappers

1 handful fresh mint

1 ripe avocado, peeled and sliced

2 carrots, shredded

1/4 red onion, sliced very thinly

Whisk together the soy sauce, brown sugar, pepper, garlic and ginger. Place into a large bowl. Add the chicken thighs and mix well to cover. Cover bowl tightly with plastic wrap and refrigerate for at least 20 minutes, or up to 2 hours. Heat the vegetable oil in a large, heavy bottomed frying pan over medium-high heat. Cook the chicken thighs with their sauce for 4-5 minutes on each side, until cooked through and browned on the outsides. The sauce should thicken and form a glaze. Remove the cooked chicken from the pan and transfer to a clean plate to cool. Once the chicken has cooled, use 2 forks to shred it into long, thin pieces. Gently wet a spring roll wrapper under a faucet or in a bowl of water. Remove carefully and blot lightly on a dish towel. Lay on a clean, flat, dry surface and allow to soften–about 30 seconds.

As the wrapper softens, arrange the ingredients in the center in the following order: 2 mint leaves topped with a few shreds of chicken, topped with a slice of avocado, topped with a few pinches of shredded carrots and a few slices of red onion. Roll up the wrappers very gently, tucking in the ends, being careful not to break the wrapper. Don’t worry if they break–it can take some practice, and broken spring rolls are still delicious. Serve the rolls cut on the bias with sweet chili sauce or peanut sauce for dipping.

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

March 29, 2026 Kristen

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & Pancetta Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

1 ½ lb. boneless, skinless chicken thighs (I used a 10 pack)

kosher salt

9 whole unpeeled garlic cloves (save 1 for the sauce)

2 T. extra-virgin olive oil, plus more for drizzling

1 1/2 T. fresh lemon juice, plus more for serving

1 T. pimenton (smoked paprika)

1 tsp. dried oregano

1 tsp. brown sugar

3/4 tsp. ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 oz. diced pancetta or bacon

1/4 C. torn fresh dill, parsley or other herbs, for serving

freshly ground black pepper

Preheat oven to 425F. The recipe calls for cooking on a sheet pan, but I had just cleaned my oven, and I KNEW that this would be a disaster, so I chose a baking / roasting pan with sides instead….but feel free to use a sheet pan. Lay the thighs (remember, boneless, skinless here) on or in the pan. Sprinkle with kosher salt & pepper. Make the sauce: grate a garlic clove with a microplane (the best way to add raw garlic to dressings, trust me), add in the lemon juice, sugar and spices. Pour sauce over chicken thighs (I marinated this in the am for best results). Scatter the rest of the smashed garlic cloves and halved cherry tomatoes around the chicken. Sprinkle more kosher salt on the tomatoes. Place the chopped bacon on TOP of the dish (don’t add the sauce to the bacon or it won’t crisp up). Last step: drizzle a little more olive oil on top of the tomatoes and chicken. Roast 35 minutes, depending on the size of your thighs (don’t answer that). When you take the dish out of the oven, smash the tomatoes with the garlic to make a yummy pan sauce. Let rest 10 minutes before serving.

Sally’s Sesame Honey Chicken Thighs

March 27, 2026 Kristen

Sally's Sesame Honey Chicken Thighs Sally’s Sesame Honey Chicken Thighs

4 cloves garlic, minced

small piece of fresh ginger, grated

1/4 C. honey

2 T. dark soy sauce

1 T. rice vinegar (or white vinegar)

kosher salt and pepper

8 chicken thighs (WITH SKIN and bones!)

1 T. toasted Asian sesame oil

sesame seeds for garnish

sliced scallions or chives (for garnish)

Mix up the marinade and pour over the chicken thighs in a roasting pan. The thighs should fit snugly, next to each other.

April 20, 2020

Sally’s Sesame Honey Chicken Thighs

Many years ago I went to a dinner party at a friend’s home, and she served these yummy Sesame Honey Chicken Thighs over take-out Chinese restaurant fried rice! It was genius.

I remembered it this week, and asked her for the recipe.

Of course you don’t have to go out for takeout fried rice….I just served the thighs on steamed Jasmine rice with a side of roasted spring asparagus.

I always buy an 8 pack of chicken thighs, so I can have leftovers for the next day.

This is absolutely delicious and super easy.

I know you are sick of cooking by now, but this one is a no brainer.

For best results, marinate the thighs early in the day.

Sally’s Sesame Honey Chicken Thighs

4 cloves garlic, minced

small piece of fresh ginger, grated

1/4 C. honey

2 T. dark soy sauce

1 T. rice vinegar (or white vinegar)

kosher salt and pepper

8 chicken thighs (WITH SKIN and bones!)

1 T. toasted Asian sesame oil

sesame seeds for garnish

sliced scallions or chives (for garnish)

Mix up the marinade and pour over the chicken thighs in a roasting pan. The thighs should fit snugly, next to each other. Let marinate at least 4 hours, or overnight. Preheat oven to 400F. Roast the chicken thighs for 40-45 minutes. Arrange thighs over a bed of rice and pour the pan drippings over the chicken. Sprinkle with sesame seeds and sliced green onion.

One Pan Stovetop Parmesan Chicken and Rice

March 24, 2026 Kristen

One Pan Stovetop Parmesan Chicken and Rice

1 ½ lb chicken breast skinless, boneless (680 g)

½ tsp. sea salt

½ tsp. ground black pepper

1 tsp. paprika

4 T. butter divided

1 small white onion minced

2 tsp. Italian seasoning divided

1 small garlic clove minced

1 ½ cup (7.12 oz | 202 g) rice

2 ½ cups (21.13 fluid oz | 625 ml) chicken broth

1 cup (8.45 fluid oz | 250 ml) heavy whipping cream

¼ cup (0.88 oz | 25 g grated) parmesan cheese

1 T. parsley chopped, plus more to garnish

Cut chicken into bite-sized pieces and place in a medium bowl. Season with salt, pepper and paprika. Set aside. In a large skillet, melt 2 T. butter over medium heat. Cook onion for 1-2 minutes. Add chicken and 1 tsp. Italian seasoning in the skillet. Toss and cook for 5 minutes. Until the chicken is golden on each side. Remove and set aside. In the same skillet, melt the rest of the butter, stir in the garlic and rice. Cook for 1 minute by stirring so the rice does not burn. Pour chicken broth and bring to a simmer. Reduce the heat to medium-low. Cover and cook for 10-12 minutes until the rice is tender. Stir in the heavy cream, parmesan cheese, the chicken and chopped parsley. Adjust salt and pepper if needed. Remove from the stove, sprinkle with parsley and more parmesan.

Silver Paper Chicken (gee bow gai)

March 22, 2026 Kristen

Silver Paper Chicken (gee bow gai)

8 boneless, skinless chicken thighs (about 1 1/2 pounds), halved (16 pieces)

½ cup soy sauce

¼ cup sugar

2 tsp. peeled, minced fresh ginger

2 cloves garlic, peeled and minced

2 T. Chinese rice wine, sake, or sherry

1 T. Asian-style sesame oil

1 T. rice vinegar or fresh lemon juice

½ tsp. Chinese five-spice powder (optional)

2 scallions, trimmed, white and green parts thinly sliced on a diagonal

2 T. toasted sesame seeds (optional)

Place the chicken in a bowl or sturdy resealable plastic bag. Make the marinade: In a separate bowl, combine the soy sauce, sugar, ginger, garlic, rice wine, sesame oil, rice vinegar, and five-spice powder, if using. Whisk until the sugar crystals dissolve. Pour over the chicken, ensuring every piece is coated with the marinade. Cover the bowl (or seal the bag) and refrigerate the chicken for 4 to 6 hours. Assemble the foil packets: Tear off eight 10-inch pieces of Reynolds Wrap® Non-Stick Aluminum Foil. Arrange one piece on a flat surface with the long side parallel to you, dull side up so the chicken lifts right off after cooking. Lift two pieces of chicken out of the marinade and arrange in the center of the foil, overlapping slightly. Top with 1 tsp. of the marinade. Bring the long edges of the foil together. Fold twice. Next, fold the short edges twice to completely enclose the chicken. Repeat for the remaining packets. You should have 8 total. Transfer to a rimmed sheet pan (this makes transporting to and from the grill easier). In the meantime, set up your grill for direct grilling and preheat to medium-high (400 degrees). Arrange the packets, starting with the seam sides up, on the grill grate. (Work in batches if your grill grate is not large enough to accommodate all eight at once.) Grill for 4 to 5 minutes per side, turning with tongs, until the chicken is cooked through. The packets may puff with steam as they cook. Carefully open a packet to check for doneness, avoiding any escaping steam. Using tongs, transfer the hot packets to the rimmed sheet pan. Carefully open the remaining packets. Scatter scallions on top of the chicken and sprinkle with sesame seeds. Serve directly from the Reynolds Wrap® Non-Stick Aluminum Foil packets.

Best Chicken Egg Rolls

March 15, 2026 Kristen

Best Chicken Egg Rolls

3 half boneless chicken breasts

1 medium head green cabbage, finely shredded

2 bunches green onions, thinly sliced

1 medium carrot, shredded

¼ C. low-sodium soy sauce

2 T. garlic powder

1 T. ground ginger

2 packages egg roll wraps (about 30 wraps total)

1 egg

20 oz. cooking oil

Wrap chicken breasts in aluminum foil, place on a cookie sheet and bake at 350°F for 25 minutes. Chill in the refrigerator; cut meat into 1-inch long pieces and shred. In a large bowl combine cabbage, green onions, carrot, chicken, soy sauce, garlic powder and ginger; mix well. Wrap about 1⁄3 C. cabbage mixture in each egg roll wrap according to package directions. Seal with beaten egg at flap. Place cooking oil into frying pan or wok and heat to medium-high heat. With tongs, place 2 to 3 egg rolls at a time in hot oil. Cook, turning often, until golden brown. Remove and drain on paper towels. Serve with your favorite sauces.

Fiesta Lime Chicken and Rice Foil Packs

March 13, 2026 Kristen

Fiesta Lime Chicken and Rice Foil Packs

4 small boneless skinless chicken breasts – OR two large, sliced in half lengthwise, see note

1 15-ounce can black beans

sliced avocado, cilantro, sour cream, tomatoes or salsa, grilled corn – optional toppings

2 T. soy sauce

juice of 2 limes – (2-3 T. fresh lime juice)

¼ cup water

¼ cup oil

2 tsp. ground cumin

2 tsp. garlic powder

2 tsp. chili powder

1 cup long grain white rice

½ tsp. chili powder

juice of 1 lime

4 slices Monterey jack cheese – or about 1/2 cup shredded

In a medium bowl whisk together all ingredients for the chicken marinade. Add chicken, toss to coat, cover and chill for 15-30 minutes. Prepare the rice while chicken is marinating. Add rice to a pot. Cover with water, bring to a boil and cook for 5 minutes. Drain, stir in chili powder and lime juice, and side aside. Cut four 12-inch squares of foil and lay them out on a clean, flat surface. Spoon 1/4th of the rice into each packet. Add 1/4th of the beans. Top with one piece of chicken. Fold two opposite ends of the foil over the top of the fillings and pinch the seams together tightly. Fold or roll up the remaining ends of the foil to close the packet. Bake at 400 degrees for 20 minutes until chicken is cooked through OR grill over medium heat, being sure to turn over halfway through to ensure even cooking. Open the packets, top chicken with 1/4 of the cheese (one slice each) and return to oven or grill (do not close the packet) 3-4 minutes til cheese is melted. Add any desired toppings and serve. **The goal is to have four pieces of chicken less than 1 inch thick. If you are using whole chicken breasts, be sure to pound them out to an even 3/4 inch thickness. If you have two large chicken breasts, cutting them in half lengthwise works great.

Servings: 4

Calories: 443

Fat: 18g

Fiber: 1g

Baked Lemon Pepper Chicken Wings

March 10, 2026 Kristen

Baked Lemon Pepper Chicken Wings

1 ½ pounds bone-in chicken wings – I used both wings and drumsticks

3 T. olive oil

salt and pepper to taste

6 T. butter – melted

½ tsp. cracked black pepper

juice from ½ lemon – about 3 tablespoons

2 tsp. honey

Preheat oven to 425 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil. Arrange chicken wings in a single layer (not touching) and brush with olive oil on both sides. Season generously with salt and pepper on both sides. Bake for 25-35 minutes until crispy. Whisk together butter, honey, cracked black pepper, and lemon juice. Brush onto chicken wings. Serve immediately.

Kentucky Hot Browns Finger Sandwiches

February 26, 2026 Kristen

Kentucky Hot Browns Finger Sandwiches

2 T. unsalted butter

2 T. all-purpose flour

2 cups heavy cream

1/2 cup grated Pecorino Romano cheese

Pinch of freshly grated nutmeg

1 tsp. kosher salt

1/2 tsp. finely ground black pepper

4 thick-cut slices Texas Toast, crusts removed, toasted

16 slices roasted turkey

4 Roma tomatoes, cored and chopped

8 cooked thick-cut bacon slices, chopped

Chopped fresh parsley

Paprika

Preheat the broiler. Melt the butter in a small saucepan over medium-high heat. Add the flour and whisk until combined. Cook, whisking, until a light golden roux comes together, about 1 minute. Slowly whisk in the cream and cook, stirring often, for 2 to 3 minutes, just until the mixture comes to a simmer, then remove from the heat. Whisk in 1/4 cup of the cheese, the nutmeg, salt, and pepper. Toast the bread under the broiler for 30 seconds to 1 minute, until browned to your liking. Place each toasted bread slice in the bottom of an individual ovenproof dish. Top each piece of toast with 4 slices of turkey. Spoon a scant 1/2 cup sauce over each and evenly sprinkle the remaining cheese on top. Place under the broiler and broil until lightly browned and bubbly, 2 to 3 minutes. Remove from the oven and top with the tomatoes and bacon. Place a toothpick or skewer in each of 4 quadrants of each sandwich, then cut in between them to create 4 squares. Sprinkle with parsley, a light dusting of paprika, and a little extra salt and pepper and serve.

Coconut-Ginger Turkey Meatballs

February 26, 2026 Kristen

Coconut-Ginger Turkey Meatballs

1/4 C. plus 2 tsp. sesame oil

4 garlic cloves, chopped

4 scallions, minced

1 T. grated fresh ginger

1/2 tsp. red pepper flakes, or more if desired

1 T. fish sauce

1 tsp. cornstarch

1 C. plus 2 T. coconut milk

2 lb. ground turkey

1/4 C. coconut oil for frying

1/2 C. chicken stock

1/8 tsp. salt

1 tsp. grated lime zest

2 to 3 drops Maggi seasoning (optional)

chopped cilantro or scallions for garnish (optional)

Heat a large skillet or wok with 1 tsp. of the sesame oil over medium heat. Add the garlic and fry until golden brown, about a minute. Pour the garlic into a large bowl.

Add the scallions, ginger, pepper flakes, fish sauce, cornstarch, 1 tsp. of the sesame oil, and 2 T. of the coconut milk to the bowl with the garlic, and whisk well with a fork. Add the ground turkey and mix will with your hands. Form the mixture into 1 inch meatballs. I used a tsp. sized cookie scoop to portion the mixture. Place the meatballs onto a parchment lined baking sheet and chill, covered, for at least an hour, or overnight, in the refrigerator. Using the same skillet or wok in which you cooked the garlic, heat the remaining sesame oil and coconut oil over medium heat. Add the meatballs in batches. Brown on one side for 3 minutes, flip them over, and brown another 3 to 4 minutes. Repeat until all of the meatballs are browned. Pour off the oil, and deglaze the pan with some of the chicken stock, and then add the mixture to a four quart sauce pan or high sided skillet. Add the rest of the stock, salt, lime zest, and the rest of the coconut milk. Bring the mixture to a boil, and then reduce the heat to medium low and then add the meatballs. Simmer until the sauce is reduced by two-thirds, about 10 minutes. Season with a few drops of Maggi Seasoning and garnish with cilantro or scallions.

Summer Rubber Chicken

February 22, 2026 Kristen

Summer Rubber Chicken

Day one: Marinate as much chicken as you need to make three meals.

We are a family of five and I use 12 chicken breasts total. I marinate 12 breasts in two bags (6 each) with teriyaki sauce, balsamic vinegar, a squeeze of lemon or lime, garlic powder, oregano and a liberal grinding of pepper. Or if I’m in a huge hurry, I’ll split a bottle of Italian salad dressing between the two bags and call it a day. Remember, the longer you marinate, the more time the flavors of your marinade have to infuse themselves in your chicken. In other words, I’d do this first thing in the morning so your chicken is wonderful that night.

On your outdoor grill, barbecue all of the chicken, reserving six breasts for later. I will serve coleslaw, green salad and maybe a potato salad with the meal. The breakdown of the 12 breasts is six used the first night (my husband or teenage son usually eats the extra one), three used the second night and the last night, three more get used.

Day two: Take three of the leftover chicken breasts and cube them for Chicken Taco Salad. Use a bag of prewashed salad (I like the spring mix), shredded cheese, a can of drained and rinsed black beans, chopped green onions, chopped cilantro, chopped tomatoes and anything else you like. Toss altogether with a little Italian dressing and you’ve got a nice dinner. You can make quesadillas to go with this salad, if you like.

Day three: Take the remaining chicken breasts and chop for Summer Chicken Salad Sandwiches. Add chopped hard boiled egg, chopped red onion, pesto (you can buy it in a jar or make it if you have a bounty of basil), mayo (use low fat), salt and pepper to taste. Serve on hearty wheat rolls with sliced tomato and leaves of Romaine lettuce. Add a tossed salad and you’re there!

There you have it — Summer Rubber Chicken. Chicken cooked once and stretched into three tasty and easy meals! Notice we never turned on any appliance in the kitchen — your kitchen will stay cool and so will you!