Lettuce Wrap Chicken Gyros with Green Tzatziki

I am writing this post minutes after finishing this meal. This was one of those nights when I tried a new recipe, it came out great and it was EXACTLY what I was in the mood to eat. This meal is not only very healthy for you, it is really easy! You can prepare everything ahead of time and just grill the chicken before you are ready to eat (you could even grill the chicken ahead of time too)

This recipe is a cross between a Greek salad and a chicken gyro. I thought this recipe came out so delicious that I would definitely make this for company or even a large quantity for a summer party. If you like the flavors of Greek food and want a healthy dinner...this is a great recipe to try. Enjoy!

**If you want to make this kid friendly, I would wrap the contents in a flour tortilla and maybe even add a little cheese.

**Also..like in most of the recipes I share, I like to omit raw garlic (which I did in this recipe) but I will add the full recipe below in case you would like to add it.


Chicken Gyro Lettuce Wraps with Tzatziki (Recipe adapted from Rachael Ray Magazine)
Serves 4

Ingredients:
2 lemons-juiced
2 cloves garlic (grated)
1/3 cup olive oil
1 tsp sumac or 1/2 tsp sweet paprika and 1/2 tsp smoked paprika, combined
1 tsp dried oregano
1 tsp ground coriander
1 1/2 tsp ground cumin (1 tsp for marinade and 1/2 tsp for tzatziki)
4 pieces skinless, boneless chicken breast
Salt and pepper
1/2 seedless cucumber (shredded)
1 cup plain Greek yogurt
1 cup fresh herb blend (parsely, dill, mint) **I used parsely, dill and basil
2 large romaine heads, separated into 4 portions
Garnishes: Chopped tomatoes and pepperoncini

1. Combine half the lemon juice, 1 clove garlic, 1/3 cup olive oil, sumac (or paprika combo), oregano, coriander and cumin. Season chicken with salt and pepper and place in marinade for at least 15 minutes.

2. Salt the shredded cucumber and let rest in a colander for 10 minutes. Press out excess liquid. In a food processor, combine the cucumber, yogurt, remaining juice from lemon, 1 clove grated garlic, 1/2 tsp cumin and fresh herbs. Puree, then season the tzatziki. (This can be made in advance)

3. Heat a skillet, griddle or grill pan over medium-high heat. Shake excess marinade off the chicken and place in the skillet; cook, flipping once halfway through, for 10 minutes or until cooked through. Slice the chicken on an angle. (If you have time, let the chicken rest for 5 minutes before slicing)

4. Serve the chicken with lettuce for wrapping and top with tzatziki, chopped tomatoes and pepperoncini.

Fifty Shades of Chicken: Please Don't Stop Chicken Recipe

"He sits down at the table, and jeez, does he look hot. He pulls off his white apron and runs a hand through that amazing just-cooked hair. I think I could faint before he even takes a bite. I'm in warm pieces all over the plate. My own juices mingle with the sticky sweet jam he's spread all over me. My skin feels melting and soft. He ignores the fine silver flatware and picks up a thigh with both hands. Wow. He slowly closes his mouth around my thigh, causing clear, hot juice to drip over his delectable lip"

I was recently given this cookbook Fifty Shades of Chicken by FL Fowler. If you're a fan of the series Fifty Shades of Grey, you will definitely get a kick out of this book. A major plus...the recipes are fantastic and delicious.

The books tells a story between a chicken and her chef. He uses all the tools, such as butchers twine and knives to put her into submission. The recipe titles are provocative, for example: Popped Cherry Chicken (Roasted Chicken with Cherries and Herbs), Extra Virgin Breasts, Chicken with a Lardon (Roasted Chicken with Bacon) Red Cheeks, Cock Au Vin, and Back door beer can chicken..plus many more.

The recipe below is simple to put together and really delicious. My family has already made this a few times. It is perfect for a weeknight when you want to get something in the oven with little hands on time. I hope you enjoy this recipe.

Please Don't Stop Chicken (Baked Chicken with Apricot Jam, Sage and Lemon Zest) Adapted from original recipe from Fifty Shades of Chicken
Serves 4

Ingredients: 
8 chicken thighs: bone in-skin on (This recipe will only work with skin on chicken)
1 1/4 tsp kosher salt
3/4 tsp pepper
5 sprigs of fresh sage-chopped
3 tbsp extra virgin olive oil
1 lemon
1/3 cup apricot jam
1 tsp apricot jam
1 tbsp soy sauce-low sodium
1 garlic clove-minced (optional)

1. In a large bowl gently massage chicken thighs with salt and pepper. Add the sage and a tablespoon of oil and toss well. If you have the time, let marinate for 6 hours to over night. If you're in a hurry just continue with the recipe, it will still taste great.

2. Preheat oven to 400 degrees F. Grate the zest of 1 lemon, then squeeze the juice into a small bowl. Add the jam, Worcestershire sauce, soy sauce and garlic to lemon zest/juice. Mix well.

3. Rub the sticky jam mixture all over the chicken thighs and lay them down in a 9" x 13" baking dish. Leaving room between each piece.

4. Bake for 45-55 minutes, until the skin is golden and caramelized and the juices run clear. Serve hot out of the oven and enjoy!

Soy Ginger Chicken

This recipe came out so delicious, I am looking forward to making this one again. A huge plus, it is one of the easiest recipes I have ever made. I love being able to use one pot for the entire meal. The chicken cooks slow for a few hours and becomes tender and falls off the bone. It has Asian flavors without being too over powering which is great for the entire family, especially with picky eaters. Layla, at 17 months old really loved this meal.

After making this recipe, I have a few suggestions. The original recipe calls for bone-in chicken but I found the boneless, skinless thighs came out best. It also safer to feed young children this meal without the risk of bones in the sauce. I also suggest serving this over rice, so it can soak up all the great sauce. To make this recipe gluten free, just use GF soy sauce Hope you enjoy!

Soy-Ginger Chicken (original recipe from Martha Stewart: Everyday Food Light)
Serves 4

Ingredients:
1/3 cup low-sodium soy sauce (I used gluten free soy)
2 tbsp dark brown sugar
3 garlic cloves-thinly sliced (I decided not to add garlic)
2/3 cup fresh cilantro-chopped, plus leaves for garnish
1 piece fresh ginger (about 2 inches) peeled and cut into thin strips
5 scallions, sliced thin (use the whites and lighter green parts only), divided
1 tbsp balsamic vinegar
1 tsp ground coriander
1/2 tsp ground black pepper
4 chicken drumsticks and 4 thighs, skin removed or 8-10 boneless, skinless chicken thighs
2 medium carrots, peeled and sliced thin
1 cup plus 1 tbsp water
1 tbsp cornstarch
Rice for serving -optional

1. Preheat oven to 350 degrees F.

2. In a dutch oven or other heavy pot, stir together soy sauce, brown sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander and pepper. Add in chicken and carrots, toss to coat in sauce. Stir in 1 cup of water. Cover the pot and place in the oven; cook until chicken is tender; about 1 1/2 hours. Using a large spoon, skim off any fat from surface of cooking liquid.

3. In a small bowl, whisk together cornstarch and 1 tbsp water. Ladle one cup of the cooking liquid in a small sauce pan. Bring to a simmer and add in cornstarch to thicken; mixing constantly about 1 minute. Add thicken sauce back to pot with chicken and mix together.

4. Serve chicken over rice, if desired. Garnish with cilantro leaves and remaining scallions.

Slow Cooked Balsamic Chicken with Swiss Chard and Polenta

I am always looking for a slow cooker recipe that is different from the usual stew or soup recipe. Sometimes you just need an easy recipe to throw together during the week. No fuss, no mess, just let the slow cooker do the work and come back at dinner time.

What I really like about this recipe is that you do not have to brown the chicken ahead of time. There is very little cooking involved for this meal. All you have to prepare is the sauce, which really only consists of sauteing some onions and adding in the rest of the ingredients.

As in most slow cooked meals, the left overs are just as good the next day, if not better. I am already looking forward to eating the leftovers for lunch.

I served this with polenta. I have never made it before and I wanted to give it a try. I loved it! It is a great side dish to this meal to soak up all the delicious sauce. My daughter Layla loved the polenta too. She ate her entire serving with no hesitation. I will definitely be making polenta as a side dish more often. A major plus, it's gluten free and it reminds me of pastina, which I am no longer able to eat.

Definitely give this meal a try the next time you feel like making your slow cooker do all the work.

***If you make this dish with bone-in chicken as recommended, be careful of bones while eating. 

Slow Cooked Balsamic Chicken with Swiss Chard and Polenta
Serves 4-6  Adapted from: America's Test Kichen Slow Cooker Revolution

Ingredients:
1 tbsp extra-virgin olive oil
1 onion, diced
5 tsp. minced fresh thyme or 1 1/2 tsp. dried
1 tbsp tomato paste
2 garlic cloves, minced
1/4 tsp. red pepper flakes
3 tbsp all-purpose flour (I used all purpose GF flour)
1/2 cup balsamic vinegar
1 (14.5 oz.) can diced tomatoes, drained
1/2 cup low-sodium chicken broth
1/4 cup dry red wine
2 bay leaves
10-12 (6 oz.) bone-in chicken thighs, skin removed, trimmed (I used bone in-skinless chicken breasts and thighs)
1 bunch (6 oz.) Swiss chard, stems removed and leaves sliced 1/2 in. thick
Garnish with basil leaves and grated Parmesan cheese, if desired.

1.  Heat oil in medium size skillet over medium heat. Add onion and saute for 5-8 minutes. Add in thyme, tomato paste, garlic and red pepper flakes and cook additional 5-8 minutes until onions are very soft and lightly brown. Stir in flour and cook 1 minute more.

2.  Slowly whisk in vinegar, scraping up any browned bits and smoothing out any lumps.  Cook until slightly reduced, about 3 minutes.  Transfer to slow cooker.

3.  To the slow cooker, stir in diced tomatoes, broth, wine, and bay leaves.

4.  Season chicken with salt and pepper and nestle into sauce in the slow cooker.  Cover and cook on low for 4-6 hours.

5.  30 minutes before serving, gently stir in Swiss chard leaves, cover, and cook on high until tender, 20-30 minutes.

6.  Transfer chicken to platter and tent loosely with foil.  Let braising liquid settle 5 minutes, then skim fat from surface using large spoon.  Discard bay leaves.  Season with salt and pepper to taste.  Serve with sauce spooned over each chicken piece.

To make polenta: (Makes 4 servings)
Place 3 cups of water and 1/4 tsp salt or low-sodium chicken broth in a saucepan and bring to boil. Whisking constantly, slowly add in 3/4 cup polenta in an even stream. Continue to whisk until mixture comes to a boil. Reduce heat to medium-low and cook, stirring constantly, until mixture thickens and pulls away from side of the pan; about 7-10 minutes. Stir in 1/2 cup grated Parmesan cheese. (If the mixture becomes too thick, add a little more water or stock to loosen)

A Perfect Roasted Chicken

I have tried many recipes for roasted chicken. It seems every recipe has a different cooking method and temperature. There have been many times when I take the chicken out of the oven after cooking it for over and hour and it is under cooked near the bone.

This recipe works out absolutely perfect and results in the most juicy roast chicken possible. This method is adapted from the chef Thomas Keller's version. It's very easy to do and will never disappoint.

The Perfect Roasted Chicken
Serves 4

Ingredients:
1 (3 to 4-lb) chicken
Kosher salt and freshly ground black pepper
A bunch of fresh thyme
1 lemon
4-5 garlic cloves-unpeeled
Unsalted butter to taste

1. Preheat the oven to 450F. Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity. Now you can truss the bird with butchers twine. Trussing will ensure the bird cook very evenly. Below is a link for a step by step guide on how to truss a chicken.
How to truss a chicken
Sometime I'll admit I don't always truss the chicken. I make sure the wing tips are tucked under the bottom of the bird so they don't burn.

2. Next, salt the chicken with about 1/2 to 1 tbsp of salt - rain the salt over the bird so it has a nice, uniform coating that will results in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

3. Place the chicken in a saute pan or roasting pan. Add lemon slices, unpeeled garlic cloves and thyme sprigs around chicken. Roast for 60 minutes (or about 17 minutes a pound), until the juices run clear. Remove it from the oven and sprinkle a little thyme in pan, if desired. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board.

4. Remove the twine and carve the chicken and add it to platter. Squeeze roasted lemon over top and you can brush with a little melted butter; if desired. I like to serve this with roasted root vegetables.

Spinach Chicken Burgers

I was recently diagnosed with Celiac Disease. If you are not familiar with Celiac, it is a auto immune disease, where your body can not tolerate gluten (wheat, rye or barley) and damages your lower intestine. The only cure is to eat a gluten free diet.

I was very upset initially when I found out that I wouldn't be able to eat all the scones, muffins and cookies I am always making but at the same time I am excited about experimenting with gluten free baking and hopefully coming up with some delicious recipes. I was also overwhelmed with the amount of items that contain gluten. I have my work cut out for me in researching different brands but I am sure after some time it will get easier.

I will still be posting regular recipes and I will be depending on my husband to be my taste tester (he is the best at this job) I will also post any gluten free recipes I find worth while, as well as, recipes that can be altered for a gluten free lifestyle, such as the one below.

When my husband opened the refrigerator last night and saw the makings of chicken burgers, I thought he was about to divorce me. To Tom, chicken and burgers do not go together in one sentence. I was worried he was going to think my new diet would effect him in some ways, but we made it work. All I had to do for this recipe is simply leave off the bun or buy a gluten free bun. (The burger was still great without the bun)

I am very happy that I still went ahead with the chicken burger plan. Both Tom and I enjoyed them very very much and we will both gladly eat them again. They came out flavorful, moist and filling, all adjectives you might not associate with a chicken burger. I have one left over that I am really looking forward to eating for lunch.

Layla also enjoyed these burgers. It is a perfect way to get meat into a 8 month and up baby. Its full of nutrients from the chicken and spinach and it was a great finger food and kept her busy (always a plus!)

Spinach Chicken Burgers
Makes 4 burgers

Ingredients:
1 lb ground chicken
1 package (10oz) frozen spinach-defrosted
2 tsp kosher salt
1 tsp cayenne pepper
1 egg white
Canola or olive oil
1 tomato-sliced
1 bunch of mixed greens
4 hamburger buns-optional
4 oz Gruyere Cheese-sliced or shredded

1. Preheat the oven to 375 degrees F. In a large bowl mix together ground chicken, defrosted spinach (make sure to squeeze all excess water from spinach), salt, cayenne pepper and egg white. Form chicken mixture into 4 patties

2. Heat a non-stick skillet oven medium-high heat. Add in enough oil (canola or olive oil) to coat the bottom on the pan. Add the chicken patties to the oil and brown on each side; 5 minutes per side until golden brown. Turn the heat lower if it starts to get too dark.

3. Place the skillet in the oven (making sure its an oven proof skillet) and cook until chicken is cooked through; about 10 mins.

4. During the last 2 minutes in the oven, place cheese on top of the burgers and melt in the oven.

5. Remove from oven and top with lettuce and tomato. Enjoy!!

Chicken Cutlets with Herb Butter Sauce

Don't let the title of this dish fool you with the word butter sauce, this is actually a healthy chicken dish. The entire dish uses only 2 tbsp of butter but still gives you the delicious, salty, rich flavor that you get from buttery sauces. Two chicken cutlets with sauce is around 362 calories.

This entire dish comes together really quick and is simple to make for any week night dinner. I served this with rosemary sweet potatoes (posting recipe soon) and sauteed kale and collard greens.

I got the greens from a local garden and cooked them with a little oil until wilted. Then I added some chicken stock and let them braise for 30 minutes. Add a little salt and red pepper flakes and its a healthy and flavorful side dish. Just make sure to remove the tough stems from the greens.

Chicken Cutlets with Herbed Butter Sauce (adapted from Everyday Food Light by Martha Stewart) 
Serves 4

Ingredients:
1/4 cup flour
8 thin sliced chicken breasts (1 1/2 pounds)
Salt and pepper
2 tbsp olive oil
3/4 dry white wine
2 tbsp cold butter-salted or unsalted
3 tbsp flat leaf parsley-chopped
2 tbsp fresh rosemary-chopped
2 tbsp fresh thyme-chopped

1. Place flour in a shallow dish or on wax paper. Pat chicken dry and season with salt and pepper and dredge in flour to coat.

2. In a large skillet, heat 1 tbsp of oil over medium-high heat. Working in batches, cook chicken until golden brown; 2-3 minutes per side. Add more oil to skillet as needed. Transfer each batch of chicken to a plate and tent with foil to keep warm.

3. When you are done browning the chicken, add the wine to the pan with the juices from the chicken. Bring to a boil and cook until liquid has reduced by half; about 4 minutes. Return chicken to the pan and turn to coat in sauce.

4. Remove skillet from heat and add in butter and herbs. Season with salt and pepper to taste.

5. To serve, arrange chicken on a platter and pour sauce over top. Serve immediately and enjoy!

Chicken Milanese

After indulging in sweet treats, decadent foods and jelly beans over Easter weekend, we are getting back on the health train. It will be a little easier now that all the great leftovers have been eaten. Here is a recipe I cook very often, a take on Chicken Milanese. To "lighten" this meal a little more, you can skip on breading the chicken cutlets. You can take it a step further and bake or grill the chicken, instead of pan-frying it, thats up to you.

Chicken Milanese
Serves 4

Ingredients:
1/2 fennel bulb-sliced thin
1 yellow or red pepper-sliced
3 scallions-chopped into 1" long pieces (light green and dark green parts)
1-1 1/2 lbs thin sliced chicken cutlets (about 2-3 per person)
2 cups seasoned bread crumbs (You can use unseasoned bread crumbs and season yourself)
1 egg-slightly beaten
Canola Oil
6-8 oz mixed greens
10 cherry tomatoes-halved
4 oz mozzarella cheese (regular or fresh)-diced into small cubes (not shredded)
Balsamic Vinegar
Olive Oil

1. Preheat the oven to 400 degrees F. On a parchment lined baking sheet, place sliced fennel, scallions and sliced peppers. Roast for 15 minutes until soft; stirring once half way through cooking time. Remove scallions before 15 minutes if they start to become to dark. Remove from oven and set aside to cool.

2. Prepare the chicken cutlets by placing bread crumbs in a shallow dish (or on wax paper) and place beating egg with a little water in a shallow dish. Working with one chicken cutlet at a time, dip chicken into egg, then into bread crumbs. Continue until all the chicken is breaded.

3. Coat the bottom of a non-stick skillet with oil and bring to medium-high heat. Working in batches brown each chicken cutlet until crispy and cooked through; about 3-5 mins per side. (You can place chicken into a 250 degree oven to stay warm) Continue cooking all the chicken.

4. To make the salad: Toss mixed greens, tomatoes, mozzarella cheese, fennel, scallions and peppers with oil and vinegar (or your favorite dressing).

5. To serve: Place two chicken cutlets on a plate and top with salad.

Stuffed Turkey Breast

Try this recipe over the weekend for a miniature thanksgiving dinner. The turkey came out nice and juicy and the stuffing was moist in the center and crispy on the edges. It's an easy way to have all the flavors of Thanksgiving without roasting an entire turkey for hours. You can find boneless turkey breasts in most grocery stores these days. Try to find one with the skin on.

When you make the stuffing add in whatever dried herbs you prefer.

This came out so good, I told my dad I would make it again for him to try soon. Dad, I promise to make this for you one day in the near future.


Stuffed Turkey Breast
Serves 4

Ingredients:
1 Turkey breast-bones removed and skin on
1/2 loaf of white sandwich bread- cut into 2" cubes (You can leave this sitting out for a few hours to become a little stale)
1 tbsp olive oil
1 garlic clove-minced
2 celery stalks-diced
1 onion-diced
Salt
Pepper
Poultry seasoning or blend of dried thyme, rosemary, oregano, sage
1 egg
1 tbsp melted butter or olive oil
Paprika

1. Preheat oven to 325 degrees F.

2. In a small skillet heat 1 tbsp olive oil over medium heat. Add in onion and celery and cook until softened;8-10 mins. Add in garlic and cook an additional 30 seconds. Remove from heat and set aside.

3. To prepare stuffing, place bread cubes in a large mixing bowl and add in onion,cerlery and garlic mixture. Add in salt, pepper and all other spices to taste (about 1-2 tsp per spice). Make sure you taste the mixture before you add the egg and re-season if desired. Add in enough water to moisten the bread and add in 1 egg slightly beaten. The mixture should be wet and mushy with no excess water.

4. To prepare turkey, butterfly the breast by slicing it lengthwise in the middle and spreading it open (do not slice it all the way through) Spread stuffing mixture on the inside of the turkey breast leaving 1" border. Roll the turkey breast like a jellyroll, until it is back to its original shape. Use butchers twine to keep together.

5. Brush melted butter or olive oil on the skin of the turkey and season with salt, pepper and paprika.

6. Place the turkey seam side down in a roasting pan. Roast for 1 3/4 hours to 2 hours until cooked through and the instant thermometer reads 150 degrees in the center. Cover turkey with foil and lest rest at room temperature for 15 minutes. Carve 1/2" slices and serve with stuffing and gravy.

Ham and Asparagus Stuffed Chicken Breasts

This is a nice change from the typical stuffed chicken breasts. This is very quick and easy to prepare for a weeknight meal the whole family will enjoy.

Ham and Asparagus Stuffed Chicken Breasts
Serves 4 (2 rolls per person) 

Ingredients:
4 boneless, skinless chicken breasts
16 thin slices of deli ham
8 slices of cheese (swiss, montery jack, mozzarella or provolone)
1 bunch of asparagus-cut off large ends and discard
2 tsp dijon mustard
2 tsp honey
1 tsp cider vinegar
1 tsp worchestire sauce
1/4 tsp cayenne pepper
Salt and Pepper
1 tbsp olive oil
Toothpicks

1. Preheat oven to 350 degrees F.

2. Combine mustard, honey, vinegar, worchestire sauce, cayenne pepper and a little salt and pepper in a bowl; set aside.

3. Slice the chicken breasts in half lengthwise and pound each half thin ( 8 pieces total). Set aside.

4. Set up an assembly line of ham, cheese and 16 asparagus spears (cut in half) and mustard sauce.

5. Working with one chicken breast half at a time, spread on mustard sauce and then layer with ham, cheese and asparagus. Roll chicken and secure with toothpicks. Continue with the rest of the chicken. Season the rolled chicken with salt and pepper.

6. In a large skillet, heat olive oil over medium-high heat. Working in batches, add the chicken rolls and cook until golden brown on all sides. Transfer chicken to a baking dish and cook in 350 degree oven for about 10-15 minutes until chicken is cooked through but not dry.

7. Remove toothpicks and serve.

Chicken "Wormesan"

My husband Tom gave me the nickname Worm and it has stuck for the past 7 years. He calls this dish chicken "wormesan", my take on chicken Parmesan. I replace standard tomato sauce with slow-roasted tomatoes and top it with fresh mozzerlla and basil. As the chicken cooks in the oven, the cheese melts and the basil get a little crispy.

This meal would work really well for company. You can make the chicken cutlets and roast the tomatoes ahead of time. Just assemble and bake while everyone arrives.

Chicken "Wormesan"
Serves 4

Ingredients:

2 packages thin sliced chicken breasts (about 10 pieces)

1 egg

2 cups seasoned bread crumbs

10-15 roma tomatoes

Olive oil

Salt

Pepper

2 tsp dried oregano

Fresh rosemary and thyme-optional

8 oz fresh mozzarella-thinly sliced 

1/2 cup chopped basil 

1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper. Quarter the Roma tomatoes and place on baking sheet. Drizzle with olive oil and season with salt, pepper, oregano and rosemary and thyme or season tomatoes to taste. Roast in the oven for 25-35 minutes until very soft. 

2. While the tomatoes are roasting, prepare the chicken cutlets. Beat 1 egg in a shallow bowl with a little water and place the bread crumbs on another shallow dish. Working with one chicken cutlet at a time, dip into egg/water mixture and then breadcrumb mixture. Continue breading all the chicken and set aside. 

3. On med-high heat coat a non stick skillet with olive oil. Working in batches, fry the chicken cutlets until golden brown; about 4 minutes per side. Remove from pan and place on a paper towel to drain off excess oil. 

4. Once the chicken has been fried and the tomatoes have been roasted you can assemble the rest of the dish. Place chicken cutlets on a single layer on a baking sheet (line with parchment for easy clean up) place 2-3 tomatoes on each chicken cutlet and spread to create a "sauce". Top with a few slices of fresh mozzarella and sprinkle with chopped basil. 

5. Place in the oven and bake for 15-20 minutes until the cheese has melted and chicken has cooked through. 

Slow Cooked Chicken Teriyaki

I was plesantly surprised on how easy and delicious this recipe came out. This is another recipe for a slow cooker/crock-pot, but I think it could easily be done on the stove top on low heat, making sure you stir occasionally to prevent burning.

I served this with brown rice and snap pea salad for a healthy weeknight meal. I will definitely be making this recipe again soon.  Hope you enjoy.

Slow Cooked Chicken Teriyaki
Serves 4

Ingredients:
1 tbsp canola oil
8 Bone-in, skinless chicken thighs (I removed the skin myself)
1 clove garlic-minced
1 tbsp fresh ginger-grated
1/4 cup plus 1 1/2  tbsp water
1/3 cup soy sauce (I would recommend using low-sodium)
1/4 sherry, white wine or apple juice
1 tbsp rice wine vinegar
2 tbsp dark molasses
3 tbsp honey
2 tsp cornstarch
1 tsp dark sesame oil-optional
Scallions for garnish

1. Heat oil in a large skillet over high heat. Brown chicken on both sides; about 3 minutes per side. Transfer to slow cooker.

2. Drain off excess fat, leaving 1 tbsp in the pan.  Add garlic and ginger to the pan over medium-high heat; cook 30 seconds. Add in 1/4 cup of water and scape all the brown bits from the bottom of pan. Add in soy sauce, sherry, rice wine vinegar, molasses, honey and stir to blend.

3. Pour sauce over chicken in slow cooker and cook on low 5-6 hours or high 2-3 hours, until chicken is cooked through.

4. Remove the chicken from the slow cooker and set aside. If you would like to, you can place the chicken under the broiler in the oven to get a crsipy top (I skipped this step)

5. Pour the remaining sauce into a small saucepan on the stove top. Bring to a boil over medium-high heat. Dissolve cornstarch into 1 1/2 tbsp of water and add into sauce. Stir until slightly thickened; about 1 minute. Serve chicken with sauce and scallions to garnish.


(Adapted from The Art of the Slow Cooker by Andrew Schloss)

Crispy Chicken Breasts with Herbed Butter

Here is a chicken recipe that is very easy, perfect for a weeknight meal for the family. I was very happy with how flavorful this dish came out. I came up with this recipe with the ingredients and herbs I had on hand that day, you can alter the herbs to what easily accessible to you. If you do not like a lot of lemon flavor, you can leave out the lemon slices underneath the skin.

I served this dish with herbed brown rice, using the same herbs as the chicken and a simple salad.  Hope you enjoy!

Crispy Chicken Breast with Herbed Butter
Serves 4 (1 chicken breast half per person)

Ingredients:
4 bone-in, skin on chicken breasts

1/4 stick of butter-softened at room temperature

2 tbsp fresh parsely-chopped

2 tbsp fresh rosemary-chopped

2tbsp fresh thyme-chopped

Olive oil

Salt

Pepper

1 onion-sliced

2 lemons-1 lemon thinly sliced, 1 lemon quartered

1. Pre heat oven to 400 degrees. In a small bowl combine butter and half the amount of chopped herbs. Mix together. Set aside

2. Place chicken in a baking dish and spread butter underneath the skin, on top of the meat. You can loosen skin with your fingers to make it easier. Place 2 very thin slices of lemon underneath the skin on each breast. Rub the top of the chicken skin with olive oil and season with salt and pepper, sprinkle with remaining herbs.

3. Scatter the sliced onion and quartered lemon around the chicken. Bake at 400 degrees for 45 mins to an hour, or until chicken is done ( 190 degrees F ) Check the chicken half way through, if there is not a lot of juices in the pan, add a little bit of water or chicken stock; to prevent onions from burning.

That is a picture of Tom, speeding away with dinner, before I can get a good picture. Oh well....

NY Giants Fried Chicken

We call this NY Giants Fried Chicken because we made this the first playoff game the season they won the 2008 Superbowl. Once they won that first playoff game we became superstitious and made the same meal every Sunday, wearing the same exact clothes while sitting in the same exact seats. We are hoping to have the same luck in this seasons playoffs. We'll see..keeping our fingers crossed. Go Giants!!

NY Giants Fried Chicken
Serves 6

Ingredients:
2-3 lbs chicken parts (I prefer dark meat when frying)
3-4 cups buttermilk
10 dashes hot sauce (add more to taste)*optional
1 1/2 cups flour
2 tsp kosher salt or sea salt (add more to taste)
2 tsp ground black pepper
1 tbsp fresh rosemary-finely chopped
1 tbsp fresh thyme-finely chopped
1/2 tsp cayenne pepper (add more to taste)* Optional
canola oil, for frying
Lemon wedges-for serving

1. In a large bowl, mix together the buttermilk and hot sauce. Add the chicken parts and marinate for at least an hour at room temperature. You can marinate the chicken overnight in the refrigerator and take it out 1 hour before frying.

2.Preheat oil in a deep fryer or in a large pot on the stovetop to 350 degrees. If you are frying on the stove stop make sure to fill the pot 1/2 of the way with oil so it does not over flow. Also, you can use a candy thermometer to keep track of the temperature. (We prefer to fry with a deep fryer outside, for less of a mess in the kitchen)

3. On a large sheet of wax paper, mix together flour, salt, pepper, rosemary, thyme, and cayenne pepper.

4. Take one piece of chicken out of the buttermilk and shake off the excess. Place into the dry flour mixture and cover completely, shake off extra flour. Continue to coat all the chicken with flour.

5. When the oil reaches 350 degrees you can start frying. Test the oil by dropping in a small piece of buttermilk/flour mixture in the oil, if the mixture floats to the top and bubbles nicely, you can start frying the chicken.

6. Fry the chicken in small batches, around 4 pieces per batch, depending on the size of the deep fryer or pot. Fry for 12-15 minutes until the chicken is cooked through and golden brown, turning the chicken occasionally.

7. Drain on paper towels and place on a backing sheet, put the chicken in a low oven at 200 degrees to keep warm, while the other batches are frying.

BBQ Pulled Chicken Sandwiches

I really love using the slow cooker all year but by this time I start getting a little sick of the same old stews and slow cooker dishes. This recipe for BBQ pulled chicken sandwiches transports you to summer time as the winter weather gets colder. It is a healthier version of pulled pork and is so easy to make.

BBQ pulled chicken sandwiches
Makes 4 sandwiches

Ingredients:
6-8 boneless, skinless chicken thighs
1 onion- thinly sliced
1 cup ketchup
1 tbsp brown sugar
1 1/2 tsp chili powder
1/2 tsp dry mustard
1/2 tsp cayenne pepper
1 1/2 tsp cumin
2 tbsp cider vinegar
1 tbsp molasses
4 potato hamburger rolls

1. Place chicken and onion in the bottom of your slow cooker.
2. In a separate bowl combine the ketchup, brown sugar, chili powder, dry mustard, cayenne pepper, cumin, cider vinegar and molasses.
3. Pour sauce over chicken and onions and mix together.
4. Cook on low for 7-8 hours or high for 3-4 hours.
5. When you are ready to serve, remove the chicken and shred with two forks.
6. Place the shredded chicken back into the slow cooker and coat with the sauce.
7. Scoop out the shredded chicken onto hamburger roll and serve immediately.

Appetizer Puff Sandwiches and Chicken Salad Recipe

I am always looking for appetizers to bring to a party that do not have to be heated or remain hot for the party. These bite sized sandwiches are made from cream puff shells and you can fill them with whatever sandwich ingredients you desire. My favorite filling is my chicken salad. You can find both the recipe for the cream puff shells and the chicken salad below.

The recipe for the cream puffs comes from my mother-in-law who is most recently known as Grandma Chrissy :) The chicken salad recipe is one I made up because I am not a fan of mayo so I substitute most of the mayo for Greek yogurt and mustard.

Cream Puff Shells:
Makes 2 dozen

Ingredients:
1 cup water
1/2 cup unsalted butter
1 cup flour
4 eggs

1. Preheat the oven to 400 degrees.

2. In a small saucepan, heat water and butter,bring to a boil. Turn heat to low and stir in flour; stir vigorously until mixture forms a ball. Remove from heat and beat in eggs one at a time. Continue beating until mixture is smooth. Drop dough using a spoon onto two ungreased baking sheets (1 dozen per sheet) Bake for 30 mins. If you are baking both baking sheets at the same time, switch half way through the baking time. Remove from oven and let cool completely on cooling rack.

3. Once the puffs are cool you can fill them with your favorite filling by slicing the top 3/4 the way through and filling. Refrigerate until ready to serve.

Chicken Salad:
Makes about 4 cups depending on size of chicken
(You can alter the amount of vegetables added to your specific taste)

Ingredients:
4 bone-in skin on chicken breasts
2 celery stalks- diced
2 carrots- peeled and diced
4 scallions-diced
1 tbsp fresh dill
1-2 tbsp basil
1-2 tbsp parsley
2-3 tbsp mayonnaise
6 oz plain Greek yogurt
1 tbsp Dijon mustard
1-2 tbsp honey
salt and pepper to taste

1. Season the chicken with salt and pepper and roast at 400 degrees for 45 mins or until fully cooked. Set aside to cool. Once the chicken is cool enough to handle, remove the meat of the bones and discard the skin. Chop up the chicken and place in a large bowl.

2. Add the chopped celery, carrots, scallions, dill, basil and parsley to the chicken and mix together.

3. In another bowl, mix together the mayonnaise, yogurt, mustard and honey. Pour into chicken mixture and mix together. Season with salt and pepper to taste

"Lighter" Coq Au Vin

I try my hardest to cook healthy during the week. In my opinion, Cooking Light has some of the best healthy recipes for dinner and they always come out really flavorful. However, the other day I was reading one of their dessert recipes for brownies and it called for a 13 x 9" standard baking dish and the serving size was 60 brownies!!!! TRY 12! Some of the serving sizes, especially on dessert, are ridiculous and unrealistic. The dinner serving sizes seem to make much more sense. 

Coq Au Vin means "Rooster cooked in Wine", in this case it's chicken cooked in red wine. This recipe for Coq Au Vin was delicious and only 319 calories per serving! Hope you get a chance to make this..enjoy!

 Coq Au Vin
Serves 4 (Serving size 1 drumstick, 1 thigh and 1 cup of sauce and vegetables) 

Ingredients: 
4 slices of bacon, cut into 1" pieces

• 4 chicken drumsticks, skinned
• 4 chicken thighs, skinned
• 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1 teaspoon finely chopped fresh thyme
• 4 garlic cloves, minced
• 2 bay leaves
• 1 tablespoon tomato paste
• 1 (750-milliliter) bottle red wine 
• 2 cups fat-free, lower-sodium chicken broth 
• 1 tablespoon extra-virgin olive oil 
• 8 ounces button mushrooms, quartered 
• 6 ounces frozen pearl onions
• 1/4 cup chopped fresh flat-leaf parsley
• 
  
• 1. Cook bacon in a large, deep skillet over medium heat until crispy. Remove bacon from pan and reserve 2 tablespoons of the drippings in pan. 
• 2. Sprinkle chicken with salt and pepper and add chicken to drippings in pan; cook 5 minutes on each side or until browned. Remove chicken from pan and set aside. 
• 3. Add onion and next 5 ingredients: celery, carrot, thyme, garlic and bay leaves; cook 5 minutes. 
• 4. Add tomato paste; cook 1 minute. Stir in wine and bring to a boil. Cook 10 minutes or until reduced by half, stirring occasionally. 
• 5. Return chicken to pan. Add broth; bring to a simmer. Cover and simmer 35 minutes or until chicken is done, turning after 20 minutes. Remove chicken from pan and cover with foil.
• 6. Heat a large heavy skillet over medium heat and coat with olive oil. Add button mushrooms and pearl onions; sprinkle with pepper. Cook for 10 minutes or until golden, stirring occasionally. Remove from heat.
• 7. Place chicken cooking liquid over medium-high heat; bring to a boil. Cook until reduced by half (about 10 minutes). Discard bay leaves. Stir in mushroom mixture. Return chicken to pan; simmer 5 minutes or until heated. Sprinkle with parsley and bacon.

Chicken Stuffed with Prosciutto and Fresh Mozzarella

This is one of our favorite recipes for a week night. This recipe came about when Tom and I were walking around the grocery store one day...and that was about 6 years ago! We still love to make this all the time. This is a relativity quick and healthy dinner that can be prepared earlier in the day and then baked right before you are ready to eat. We like eating this meal with mashed potatoes or just a simple salad.

Chicken stuffed with Prosciutto and Fresh Mozzarella with Spinach and Mushrooms

Serves 4

Ingredients:

2 packages of thin sliced chicken breasts

4 oz package of sliced prosciutto

1 lb Fresh Mozzarella- sliced into at least 10 slices

1 (8oz) package of white mushrooms-sliced

2 packages of spinach

2 Lemons

1/4 cup of white cooking wine or chicken stock

Salt and Pepper

1. Preheat over to 375

2. In the bottom of a 13 x 9 casserole dish, place all the spinach except for one handful to be used later on. Lightly season spinach with salt and pepper.

3. Pour the 1/4 cup of white wine or chicken stock over the spinach.

4. To prepare chicken, get all the stuffing ingredients ready in an assembly line. You will need the sliced Prosciutto, sliced fresh mozzarella, sliced mushrooms, and the remaining handful of spinach.

5. Lay the chicken breasts flat and layer the stuffing ingredients on top. Roll each breast and secure with toothpicks.

6. Place the stuffed chicken breasts on top of bed of spinach. Season the chicken with salt and pepper.

7. Place any leftover cheese and mushrooms around the chicken.

8. Slice the lemons into 1/8" round slices and place on top of the chicken.

9. Cover with foil and bake 15 mins. Remove foil and bake an additional 15-20 mins until chicken is cook through.