Category: Chicken


Oct
2022

Szechuan Chicken

categories: Asian, Chicken, Main Dishes
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Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

We enjoy this dish, and because it is made using only one skillet,  I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Chicken For Marinating

You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

Chicken breasts are cut into 1/4" long slices before marinating.

Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

An Asian-inspired sauce is mixed together to marinate the pieces of chicken breast.Chicken breast chunks are marinated in an Asian-inspired sauce before pan-searing.

Preparing The Pan-Seared Veggies And Nuts

Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

Green onions and red and green bell peppers are quickly stir-fried in hot oil in skillet.Chopped cashews ae quickly pan fried until lightly browned in hot oil.Cooked bell peppers, green onions and cashews rest in bowl before being added to chicken.

Cooking The Szechuan Chicken

Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

Marinated Szechuan chicken is quickly cooked in hot oil in a large black skillet.Green and red bell peppers, green onions and roasted cashews are added to the chicken in skillet.

Serving Szechuan Chicken

We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

Sesame seeds are sprinkled on top of the Szechuan chicken before serving.A close up of the rice bed below the serving of Szechuan chicken on a white plate.

I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More ASIAN-STYLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-style recipes for you to enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

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Szechuan Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

Category: Main Course
Cuisine: Asian
Keyword: Szechuan chicken
Servings: 4
Calories Per Serving: 354 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
  • 2 Tablespoons soy sauce
  • 2 Tablespoons dry sherry
  • 2 teaspoons cornstarch
  • ¼ teaspoon ground ginger
  • ¼ teaspoon granulated sugar
  • ¼ teaspoon red chili pepper flakes
  • ¼ teaspoon garlic powder
  • 6 green onions
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 3 Tablespoons vegetable oil DIVIDED USE
  • ½ cup chopped cashews can substitute dry roasted peanuts
  • sesame seeds (OPTIONAL) sprinkle as garnish, if desired
US Customary - Metric
Instructions

  1. Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.

  2. Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.

  3. Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.

  4. Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).

  5. Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.

  6. Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!

  7. We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

Recipe Notes

NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

Nutrition Facts
Szechuan Chicken
Amount Per Serving (1 (1/4 of total))
Calories 354 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 4g25%
Trans Fat 0.1g
Polyunsaturated Fat 8g
Monounsaturated Fat 8g
Cholesterol 73mg24%
Sodium 430mg19%
Potassium 721mg21%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 1292IU26%
Vitamin C 67mg81%
Calcium 35mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s another to pin on your Pinterest boards!Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.


Aug
2022

Chicken Enchilada Quiche

categories: Chicken, Main Dishes, Mexican / Southwestern
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Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!
Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

If you enjoy eating quiche or chicken enchiladas, then I’m confident you’ll enjoy this Chicken Enchilada Quiche! This Mexican-inspired quiche comes together easily and then it’s cooked in a MICROWAVE! How convenient is that? That’s a big plus, especially when it’s hot outside, so your kitchen doesn’t heat up from using an oven. Hooray!

Another cool feature about this yummy quiche is that the crust is made entirely from corn tortillas. Yep… you don’t have to make a pastry crust… you use corn tortillas! They’re layered into a pie plate, then two cheeses, shredded chicken, green chilis, spices and an egg filling are added. As the filling cooks, it “bonds” with the corn tortillas, creating a nice, simple crust for this tasty quiche.

Are you a Vegetarian but want to try this recipe? If you follow a vegetarian diet or just want a “meatless” meal occasionally, simply leave the chicken out! This quiche will still taste wonderful! Here’s how easy the quiche is to make: 

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The “Crust” And Chicken Filling

For this recipe I use 6 small corn tortillas to fill a standard 9″ pie plate. There is no need for any cooking spray! Overlap the tortillas enough to cover the pie plate, being sure to leave some up on the rim, which will become the visible “crust”.  If you use larger corn tortillas, you may only need 4 or 5 of them, but using little standard sized ones require 6 to fill the dish.

Mix together the grated Jack and Cheddar cheeses, then measure out 1/2 cup of the cheese and set it aside for later (used during cooking). Once the tortillas have been arranged, sprinkle grated cheeses on top (except for reserved cheese).

Sprinkle the cheese with shredded chicken breast, sliced green onions, and diced green chilis. I use rotisserie chicken because it’s convenient, but feel free to use any  cooked chicken breast, as long as you shred it with a couple of forks. Set the pie plate aside while you make the egg filling.

Six corn tortillas form the crust for the chicken enchilada quiche.Shredded chicken, chilis, and cheeses are placed in the tortilla crust.

Prepare The Egg Filling

Combine six lightly beaten eggs, salt, cumin, chili powder, garlic powder and a Tablespoon of salsa in a medium bowl. Whisk well, to fully combine these ingredients. Set the bowl aside.

In a glass measuring cup, heat milk in the microwave for 2 minutes on HIGH power, stirring once after 1 minute. Remove the milk from the microwave, and let it cool slightly. Drizzle the milk VERY SLOWLY into the egg mixture, whisking the entire time you are adding the milk. Keep whisking as you SLOWLY pour, to ensure the eggs don’t scramble from the heated milk.

Eggs, salsa and spices are combined in a medium sized bowl for the quiche filling.A cup of milk is heated slightly in a microwave before adding to egg mixture.Eggs, milk, salsa and spices make up the liquid filling for the quiche.

Prepare The Quiche For Cooking

Carefully pour the egg mixture over the top of the chicken enchilada quiche ingredients in the pie pan. Gently stir the filling, doing the best you can to combine the cheeses, onions, etc. with the egg mixture. Try to evenly distribute the chicken, etc. throughout the quiche. Once combined, the quiche is ready to be cooked in the microwave.

Egg mixture has been added to the chicken enchilada quiche in a pie pan.After the quiche filling is stirred to combine, it is ready to be cooked in microwave.

Final Step

Cook the chicken enchilada quiche (uncovered) in the microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate the quiche a 1/3 turn every 5 minutes. At the end of 15 minutes, sprinkle the reserved ½ cup of cheese evenly over the top of the quiche and put it back into the microwave.

Continue to cook for 3 minutes on HIGH (100% power), then remove the chicken enchilada quiche from the microwave. When done, the cheese should be melted and the surface will be fairly firm to the touch. Transfer the pan to a wire rack and let the quiche cool 5-6 minutes before slicing. This gives the filling and the melted cheeses time to firm up and solidify even more, as well.

After microwaving 15 minutes, more cheese is added to the quiche and cooked 3 more minutes.The chicken enchilada quiche is fully cooked, and cools for a few minutes before slicing.

Serving The Chicken Enchilada Quiche

Slice the chicken enchilada quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Those extra ingredients are optional, but they do add even more color and flavor to the quiche! All that’s left to do is “Dig In!” and enjoy this yummy meal.

A slice of chicken enchilada quiche, with dollops of salsa, guacamole and sour cream.A white plate with a piece of the chicken enchilada quiche, ready to be devoured.

I really hope you enjoy this absolutely delicious chicken enchilada quiche! Thanks for taking time out of your day to visit this blog today. Please come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More QUICHE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious quiche recipes you might want to check out, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe inspired by: Bonnie Spycher’s recipe for Acapulco Quiche in the “Cooking With Love” Monte Vista Chapel Ladies Fellowship cookbook, page 110, published in 1988

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Enchilada Quiche
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!

Category: Dinner, Lunch
Cuisine: Mexican, Southwestern
Keyword: chicken enchilada quiche
Servings: 6 slices
Calories Per Serving: 292 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 6" corn tortillas
  • 1 cup Cheddar cheese grated
  • 1 cup Monterey Jack cheese grated
  • 1 large cooked chicken breast shredded
  • 1 stalk green onion (green stem and white bulb) thinly sliced
  • 4 ounces diced green chilis (4 oz.) drained
  • 6 large eggs lightly beaten
  • 1 Tablespoon salsa
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • 1 cup milk
OPTIONAL GARNISHES: guacamole, sour cream, salsa, etc.
    US Customary - Metric
    Instructions

    1. Layer tortillas in pie pan. Overlap tortillas enough to cover bottom and sides, leaving some on the rim, to become a visible "crust". 

    2. Mix together grated Jack/Cheddar cheeses. Measure out ½ cup of cheese and set aside for later. Sprinkle grated cheese evenly on top of tortillas (except for reserved cheese). Add chicken, green onion, and green chilis. Set pie pan aside.

    3. Combine eggs, salt, cumin, chili powder, garlic powder and salsa in a medium bowl. Whisk well, to fully combine. Set bowl aside. Heat milk in a glass measuring cup in microwave for 2 minutes on HIGH, stirring once after 1 minute. Remove milk; let cool slightly. Drizzle milk VERY SLOWLY into egg mixture, whisking constantly, to ensure eggs don't scramble from heated milk. Carefully pour over ingredients in pie pan. Gently stir filling to evenly distribute ingredients.

    4. Cook (uncovered) in microwave on 70% power for 15 minutes. NOTE: If your microwave does NOT have a carousel (that moves in a circle), rotate ⅕ turn every 5 minutes. After 15 minutes, sprinkle reserved cheese evenly on top; put quiche back in microwave. Continue to cook for 3 minutes on HIGH. When done, cheese should be melted and surface will be fairly firm to the touch. Transfer pan to wire rack; let quiche cool 5-6 minutes before slicing.

    5. To serve, slice quiche into 6 wedges. Dollop each serving with sour cream, guacamole, and salsa, if desired. Serve, and enjoy!

    Nutrition Facts
    Chicken Enchilada Quiche
    Amount Per Serving (1 slice (1/6 of total))
    Calories 292 Calories from Fat 162
    % Daily Value*
    Fat 18g28%
    Saturated Fat 9g56%
    Trans Fat 0.02g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 248mg83%
    Sodium 631mg27%
    Potassium 278mg8%
    Carbohydrates 5g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 26g52%
    Vitamin A 745IU15%
    Vitamin C 7mg8%
    Calcium 367mg37%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a delicious Chicken Enchilada Quiche, with a corn tortilla crust filled with two cheeses, chicken, eggs, spices, onions and green chilis!


    Jun
    2022

    Air Fryer Whole Chicken

    categories: Air Fryer Recipes, Chicken, Main Dishes
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    Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!
    Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

    Using an air fryer to cook an entire chicken is a great way to prepare a crispy, browned whole chicken. The process is extremely simple, and the cooked chicken is full of flavor! After the chicken is well-seasoned, the air fryer does the rest of the work for you!

    Air fryers use extremely hot air circulating around the food to cook it, and we really enjoy using ours! There is minimal hands-on, prep time necessary (about 10 minutes) to make a 4½ pound air fryer whole chicken. The rest of the time is simply letting the air fryer cook the chicken! When you use the homemade spice mixture as shown below, the cooked chicken also has great flavor! Here’s how to make this dish:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Looking For A Good Spice Rub?

    Obviously, when making an air fryer whole chicken, feel free to use whatever spice mixture you enjoy, to season the chicken. However, I love to use this homemade spice mix and have included the ingredients in the printable recipe card below.

    The spices used are brown sugar, paprika, garlic, salt, pepper, onion powder, cayenne, cumin and dry mustard, and they add great flavor to the chicken! Mix these ingredients together in a medium-sized bowl. The ingredients will yield about 1/2 cup of spice mix, but you’ll only need 4 Tablespoons to season one chicken, so save the rest for another time!

    Spices used to flavor the air fryer whole chicken are measured into a bowl.Seasoning mix is combined before adding it to olive oil to help season a whole chicken.

    Prepare The Chicken For Cooking

    Remove giblets from the cavity of the chicken (and discard). Rinse the chicken, and pat it dry, using paper towels to absorb moisture. I recommend using kitchen twine or raffia to tie the legs of the chicken together (see photo below). This helps the chicken cook more evenly! Tuck the wings snugly under the chicken for cooking, as well.

    Place 4 Tablespoons of the combined spice mixture and 1½ T. olive oil in a separate bowl. Mix together, then spread this spice rub over the entire chicken. Be sure to spread some of the spice rub into the chicken cavity, also. Now this big ol’ chicken is ready for the air fryer!

    Chicken legs are tied together, and chicken is covered with spice mixture before cooking.

    Into The Air Fryer It Goes!

    Preheat your air fryer to 360°F. This usually takes 4-5 minutes. Place the seasoned whole chicken into the fryer BREAST SIDE DOWN. NOTE: The photo below is only to show that an entire chicken can fit into the basket of an air fryer! Anyways… place it breast side down into the basket for cooking.

    Cook the chicken at 360°F. for about 45-50 minutes. Carefully turn the chicken over to the other side (breast side up), and continue cooking for an additional 10 minutes or until the chicken reaches a safe internal temperature of 165°F. Once the internal temperature is 165°F., it is considered done and is safe to eat. To check the temperature, insert a meat thermometer into the thick part of the chicken between the thigh and the breast.  The finished chicken should also be beautifully browned and crispy on the outside. 

    TIP: Because the weight of each chicken used may vary a bit, keep an eye on it! Yours may take slightly less time or slightly more time to finish cooking. Check the temperature occasionally, to make sure it is not overcooked or undercooked.

    An entire seasoned chicken, before cooking, in an air fryer basket.

    Time To Serve The Air Fryer Whole Chicken

    Transfer the whole chicken to a cutting board and let it rest for 5-10 minutes before slicing. This “resting time” allows the juices time to redistribute throughout the chicken. After the air fryer whole chicken has rested, slice away! A whole chicken can be cut into 8 pieces, with two pieces each of the breasts, legs, thighs, and wings.

    An Air Fryer Whole Chicken after cooking is browned and crispy on the outside.The inside of the air fryer whole chicken after cooking, now sliced and ready to serve.

    I hope you enjoy making and eating this air fryer whole chicken! We enjoy cooking whole chickens this way, and love the flavor and the way it turns out. Thanks for stopping by today, and I invite you to come back again soon for more recipes! Take care, and have a GREAT day!

    Looking For More AIR FRYER Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of air fryer recipes, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Air Fryer Whole Chicken
    Prep Time
    10 mins
    Cook Time
    1 hr
    Total Time
    1 hr 10 mins
     

    Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!

    Category: Dinner, Main Course
    Cuisine: American
    Keyword: air fryer whole chicken
    Servings: 8 pieces
    Calories Per Serving: 313 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4½ pound whole chicken giblets removed from cavity
    For Seasoning:
    • 1½ Tablespoons olive oil
    • 2½ Tablespoons brown sugar
    • 2 Tablespoons paprika
    • 1 Tablespoon garlic powder
    • 1 Tablespoon salt
    • 1½ teaspoons black pepper
    • 1½ teaspoons onion powder
    • ¾ teaspoon cayenne pepper
    • ¾ teaspoon ground cumin
    • ¾ teaspoon dry mustard powder
    US Customary - Metric
    Instructions
    Prepare Chicken:

    1. Remove giblets from the cavity of the chicken. Rinse and pat the chicken dry using paper towels. Use kitchen twine or raffia to tie the legs of the chicken together. This helps the chicken cook evenly! Tuck the wings snugly under chicken for cooking.

    2. Mix spices together in a medium-sized bowl. NOTE: This will yield about ½ cup spice mix; you only need 4 T. spice mix for one chicken (so save the rest for another time). Place 4 Tablespoons of the combined homemade spice mixture and the olive oil into a separate bowl. Stir to combine, then rub entire chicken with the spice mix. Be sure to spread some spice mix inside the chicken cavity.

    Air Fry The Seasoned Chicken:

    1. Preheat air fryer to 360°F. (about 4-5 minutes). Place seasoned chicken into fryer basket BREAST SIDE DOWN. Cook chicken at 360°F. for about 45-50 minutes. Carefully turn chicken over (now breast side UP). Continue cooking 10 minutes, or until chicken reaches an internal temperature of 165°F. Because weight of chickens used may vary, keep an eye on it! Check internal temp. occasionally, to make sure it isn't overcooked or undercooked.

    2. Transfer chicken to cutting board; let it rest 5-10 minutes before slicing. This allows juices time to redistribute through the meat. Once chicken has rested, slice away, and serve!

    Recipe Notes

    NOTE: Estimated caloric calculation made using 8 pieces of chicken divided between total calories. Depending on the size piece consumed, calorie count may vary. The total amount of spices were used to calculate nutrients, however you will not use all the spice mix for one chicken.

    Nutrition Facts
    Air Fryer Whole Chicken
    Amount Per Serving (1 piece (1/8of total pieces))
    Calories 313 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 6g38%
    Trans Fat 1g
    Polyunsaturated Fat 4g
    Monounsaturated Fat 10g
    Cholesterol 92mg31%
    Sodium 961mg42%
    Potassium 306mg9%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 4g4%
    Protein 23g46%
    Vitamin A 1116IU22%
    Vitamin C 2mg2%
    Calcium 28mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Use your air fryer to make an Air Fryer Whole Chicken in about 1 hour! The crispy, well-seasoned and browned chicken tastes delicious!


    Feb
    2022

    Orange Dijon Chicken Breasts

    categories: Chicken, Main Dishes
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    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.
    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Today I want to share with you a simple but lip-smackin’ great recipe for Orange Dijon Chicken Breasts. I came up with this recipe which is CRAZY EASY to make with a few simple ingredients.

    The best part (besides the taste) is the fact that this dish can be prepared and on the table in under 20 minutes!

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Make The Orange Dijon Sauce- It’s EASY!

    Place the orange marmalade, Dijon mustard, water, honey and Tabasco sauce in a small bowl. Stir these ingredients well, to fully combine.

    This is the sauce that will coat the chicken breasts later. See how absolutely EASY it was to make in just a couple of minutes? Set the sauce aside while you pan-sear the chicken breasts.

    Orange marmalade, Dijon mustard, honey, Tabasco and water in a small bowl for mixing the sauce.Once mixed, the orange Dijon sauce is ready to add to the chicken.

    Pan-Sear The Chicken Breasts

    NOTE: The chicken breasts are fairly small, which is why they will cook faster. I used 4 oz. small boneless, skinless chicken breasts that are each about ¾” thick.

    FYI-This recipe calls for FOUR chicken breasts, but my photos will only show TWO. Now… moving on.

    Pat the chicken dry with paper towels, and then lightly season them with salt and pepper. Heat coconut oil (or oil of choice) in a large skillet on medium-high heat. Heat the oil until it is very hot (but not smoking).

    Carefully add the chicken breasts to the skillet. They should sizzle when they hit the hot skillet. Let them cook on medium-high heat (without moving them) for 3 minutes. 

    Flip the chicken breasts to the other side and continue to cook for an additional 3 minutes. Remember- if you are using thicker pieces of chicken, it will take longer to cook them!

    Lightly seasoned chicken breasts are pan-seared in hot oil in a skillet.Flipping the chicken half way through cooking ensures golden brown color on both sides.

    Add The Sauce

    Pour the orange Dijon sauce into the skillet. Keep the heat at MEDIUM temperature, and continue to cook the chicken for 5 more minutes. As it cooks, spoon the sauce on top of each of the pieces of chicken.

    Continue this process the entire 5 minutes (coating them with the sauce). The sauce will reduce in volume slightly as it cooks.

    The orange Dijon sauce is added to the skillet with the browned chicken breasts.

    Serve The Orange Dijon Chicken Breasts

    When the orange Dijon chicken breasts are “done”, they should have an internal temperature of 165°F. and be fully cooked through.

    To serve, spoon sauce on top of each chicken breast, and then garnish each piece with chopped parsley and half an orange slice. Serve the chicken immediately while hot, and ENJOY!

    That’s it! This truly is a simple, but TASTY recipe for orange Dijon chicken breasts. The sauce has fantastic flavor, the chicken is golden brown and the presentation is simple, but inviting!

    An added benefit is this dish is quick and easy to prepare, which is ALWAYS a win-win in my book! HOORAY!

    Orange Dijon Chicken Breasts are garnished with parsley and an orange slice for serving.One of the orange Dijon chicken breasts, garnished and ready to serve.

    I really think you’re going to enjoy this simple dish. It really could not be any simpler to make, and always turns out wonderful. I hope you have the opportunity to make it for yourself or those you love.

    Thanks for stopping by, and please come back soon for more family-friendly recipes. Have a GREAT day!

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:     The Grateful Girl Cooks!
    Instagram:     jbatthegratefulgirlcooks

    Author's signature

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Orange Dijon Chicken Breasts
    Prep Time
    5 mins
    Cook Time
    11 mins
    Total Time
    16 mins
     

    Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.

    Category: Main Course
    Cuisine: American
    Keyword: orange Dijon chicken breasts
    Servings: 4
    Calories Per Serving: 307 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Sauce:
    • ½ cup orange marmalade
    • 3 Tablespoons honey
    • 2 teaspoons Dijon mustard
    • 1 Tablespoon water
    • ½ teaspoon hot sauce (I use Tabasco)
    For Chicken:
    • 16 ounces boneless, skinless chicken breasts (4 oz. each, ¾" thick recommended)
    • ½ teaspoon salt & pepper (each) to lightly season chicken
    • 1 Tablespoon coconut oil (or oil of choice)
    Optional Garnish: chopped parsley and orange slices (halved)
      US Customary - Metric
      Instructions

      1. Place marmalade, Dijon, water, honey and Tabasco in a small bowl. Stir until combined. Set aside.

      2. Pat chicken dry with paper towels; season with salt/pepper. Heat oil in large skillet on medium-high heat until very hot (but not smoking). Add chicken to skillet (it should sizzle). Cook on medium-high heat (without moving them) for 3 minutes. Flip chicken over; continue to cook 3 more minutes. Remember- if using thicker chicken pieces, it will take longer to cook them through!

      3. Pour sauce into skillet. Continue to cook chicken on MEDIUM heat for 5 minutes. As it cooks, spoon sauce on top of chicken often while it cooks. Sauce will reduce in volume slightly as it cooks. When fully cooked, chicken should have an internal temp. of 165°F. Remove from heat.

      4. To serve, spoon additional sauce over chicken; garnish each piece with chopped parsley and a half slice of an orange. Serve hot, and enjoy!

      Nutrition Facts
      Orange Dijon Chicken Breasts
      Amount Per Serving (1 chicken breast)
      Calories 307 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 4g25%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 1g
      Cholesterol 73mg24%
      Sodium 490mg21%
      Potassium 447mg13%
      Carbohydrates 40g13%
      Fiber 1g4%
      Sugar 37g41%
      Protein 24g48%
      Vitamin A 62IU1%
      Vitamin C 4mg5%
      Calcium 23mg2%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Orange Dijon Chicken Breasts are delicious, and are so easy to make! Chicken breasts are pan-seared, then covered in a simple orange sauce.


      Jan
      2022

      Firecracker Chicken Meatballs

      categories: Chicken, Main Dishes
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      Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!
      Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

      We love these delicious meatballs, made using ground chicken, for a slightly more healthy recipe than traditional beef meatballs! They are covered in a “not too sweet, and not too spicy” sauce and are full of protein and flavor!

      Firecracker chicken meatballs are easy to prepare and are quite filling, especially when served on a bed of rice, with some cooked veggies on the side!

      I found the original recipe on Pinterest and made only a couple very small changes. We truly enjoy eating them and love the fact that the leftovers are just as good the next day! That’s a win-win in my book!

      Today I want to show you just how easy they are to make, so here we go:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Time to Make Some Firecracker Chicken Meatballs

      In a medium-sized mixing bowl, stir together Panko bread crumbs, grated Parmesan cheese, garlic powder, ground ginger, and red pepper flakes until combined.

      Add a pound of ground chicken, a large egg, and 2 Tablespoons of “buffalo sauce”. I use Frank’s Red Hot Sauce, which can be found in most grocery stores.

      Using a spoon, fork, or your clean hands, mix all the meatball ingredients together until they’re fully combined with the ground chicken. This is the mixture you will use to make the firecracker chicken meatballs!

      Panko crumbs, Parmesan cheese, garlic powder, ground ginger and red pepper flakes in bowl.Ground chicken, egg, and hot sauce are added to bread crumb/cheese mixture for meatballs.

      Form Meatballs And Pan-Sear Them In A Skillet

      Once all the meatball ingredients are thoroughly combined, it’s time to shape the meatballs. The mixture will be very “wet” in texture. Evenly divide the meat mixture into 12 similar sized portions (I usually eyeball it, but you can weigh portions if desired).

      Roll each portion into a ball between the palms of your hands. Yes… it is a bit messy! Place each meatball on foil or wax paper until they are all formed.

      Heat olive oil in a large non-stick skillet on medium high heat. Once the oil is very hot (but not smoking), add the meatballs, leaving space between each one.

      Once you place them into the hot skillet do not move them! Cook for about 3 minutes or so (without disturbing them) and then carefully turn the meatballs over to brown the other side.

      Continue to cook for another 6-7 minutes, turning the meatballs every minute or so to brown all the edges. When done, the meatballs should be brown on all sides, and cooked all the way through.

      You can test the internal temperature with a meat thermometer to check on done-ness, if desired. The finished meatballs should have an internal temperature of 165°F.

      The meat mixture for Firecracker Chicken Meatballs is ready to shape and cook.A dozen firecracker chicken meatballs cooking in olive oil in skillet.Chicken meatballs are browned on all sides in hot oil until cooked through.

      Make The Sweet And Spicy Sauce

      Making the sauce for the meatballs is a cinch! I try to mix it together while the meatballs are browning, which saves time. Mix brown sugar, buffalo sauce, water and apple cider vinegar in a small bowl, using a spoon or fork.

      Continue to stir these ingredients together until all of the brown sugar has dissolved. Now you’re ready for the final step!

      Brown sugar, hot sauce, cider vinegar and water are mixed in a small bowl to make a sauce.Bowl with the glazing sauce for the firecracker chicken meatballs.

      Final Step

      Pour the sauce over the fully browned/cooked meatballs in the skillet, and stir gently to coat them with the sauce. Continue to cook on medium-low heat for about 2-3 minutes, stirring occasionally to prevent scorching.

      Keep an eye on the sauce, because it has brown sugar in it and you don’t want that sugar to burn. I like to spoon the sauce on top of the meatballs as they cook.

       When the sauce is done, it will have thickened slightly and will look rather “syrup-like” in texture. Remove the skillet from the heat once the sauce has thickened. Be sure to dish up the meatballs while the sauce and the meatballs are hot!

      Sauce is added to cooked chicken meatballs in skillet and cooked until it thickens.

      Serve the Firecracker Chicken Meatballs

      Now your firecracker chicken meatballs are ready to serve! We usually plan for three meatballs per adult serving, and serve them on steamed white rice, with veggies on the side.

      Spoon a little of the sauce over the meatballs, then sprinkle with sliced green onions and sesame seeds, if desired. The sliced green onions and sesame seeds are optional, but we like the color and flavor they add.

      Serve this dish hot… and enjoy! The meatballs have a little kick to them (but not too much!). They have GREAT flavor, and we love them paired with the neutral tasting white rice.

      Firecracker chicken meatballs are served on top of white rice, with veggies on the side.

      I really hope you enjoy these easy to make firecracker chicken meatballs. We sure do! Thanks for stopping by, and I hope you will come back soon for more family-friendly recipes. Have a great day!

      Looking For More MEATBALL Recipes?

      You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful meatball recipes there for you to enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:       The Grateful Girl Cooks!
      Instagram:       jbatthegratefulgirlcooks

      Author's signature

      Recipe Slightly Adapted From: Mason Woodruff at: https://masonfit.com/pan-fried-firecracker-chicken-meatballs/

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

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      Firecracker Chicken Meatballs
      Prep Time
      10 mins
      Cook Time
      13 mins
      Total Time
      23 mins
       

      Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!

      Category: Main Dish
      Cuisine: American
      Keyword: firecracker chicken meatballs
      Servings: 12 meatballs
      Calories Per Serving: 121 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Meatballs:
      • 1 Tablespoon extra virgin olive oil to cook meatballs
      • ¼ cup Panko bread crumbs
      • ¼ cup grated Parmesan cheese
      • 1 teaspoon garlic powder
      • 1 teaspoon ground ginger
      • ½ teaspoon red pepper flakes
      • 1 pound ground chicken
      • 1 large egg
      • 2 Tablespoons buffalo sauce (I use Frank's Red Hot)
      For Sauce:
      • ½ cup dark brown sugar (packed)
      • ¼ cup buffalo sauce (I use Frank's Red Hot)
      • 2 Tablespoons water
      • 2 Tablespoons apple cider vinegar
      Serve meatballs sprinkled with sesame seeds and sliced green onions, if desired (optional, but good!)
        US Customary - Metric
        Instructions

        1. In a medium mixing bowl, stir together Panko crumbs, grated Parmesan, garlic powder, ground ginger, and red pepper flakes until combined. Add ground chicken, egg, and 2 T. buffalo sauce. Using a spoon, fork, or clean hands, mix meatball ingredients together until fully combined.

        2. Evenly divide mixture into 12 equal portions (I usually eyeball it, but you can weigh portions if desired). Roll each portion into a ball between the palms of your hands. Place each meatball on foil or wax paper until they are all formed.

        3. Heat olive oil in a large non-stick skillet on medium high heat. Once oil is very hot (but not smoking), add meatballs, leaving space between each one. Cook for about 3 minutes or so (without disturbing them) and then carefully turn meatballs over to brown the other side. Continue to cook for 6-7 minutes, turning meatballs every 1-2 minutes to brown all edges. When done, meatballs should be brown on all sides, and cooked through. If desired, use a meat thermometer to check on done-ness. Fully cooked meatballs should have an internal temperature of 165°F.

        4. Mix brown sugar, buffalo sauce, water and cider vinegar in a small bowl, using a spoon or fork. Stir until brown sugar has dissolved. Pour sauce over meatballs; stir gently to coat them with sauce. Cook on medium-low heat 2-3 minutes, stirring occasionally to prevent scorching. When sauce is done, it will have thickened slightly and will look rather "syrup-like" in texture. Remove skillet from heat.

        5. Serve meatballs on top of rice. Spoon remaining sauce onto meatballs. Sprinkle with sliced green onions/sesame seeds, if desired (optional but GOOD). Enjoy!

        Nutrition Facts
        Firecracker Chicken Meatballs
        Amount Per Serving (1 meatball per serving)
        Calories 121 Calories from Fat 45
        % Daily Value*
        Fat 5g8%
        Saturated Fat 2g13%
        Trans Fat 1g
        Polyunsaturated Fat 1g
        Monounsaturated Fat 3g
        Cholesterol 50mg17%
        Sodium 304mg13%
        Potassium 229mg7%
        Carbohydrates 10g3%
        Fiber 1g4%
        Sugar 9g10%
        Protein 8g16%
        Vitamin A 65IU1%
        Vitamin C 1mg1%
        Calcium 39mg4%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make a dozen easy, delicious Firecracker Chicken Meatballs. Well-seasoned meatballs are browned, then served, covered in a sweet/spicy sauce!


        Dec
        2021

        Creamy Chicken Primavera

        categories: Chicken, Main Dishes
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        Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

        Years ago I bought a cookbook in a used bookstore. This particular cookbook was over 600 recipes for chicken that were submitted by “celebrities” from around the world. The recipe for creamy chicken primavera was contributed by Connie Chung, a famous news anchor from NBC News (back in the day).

        I made a few changes to her original recipe, and we enjoy this delicious, all in one chicken meal. How can you go wrong with pasta, chicken, veggies and cheese in a creamy sauce. Right? Anyways, the recipe is fairly straightforward and simple to prepare, but has great flavor! Today I want to share the recipe for this yummy meal with you. Here’s how to make it:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Prepare The Chicken And Pasta

        Cut three boneless, skinless chicken breasts into cubes, about 2″ each. Pat the chicken dry with paper towels, and set aside, while you begin cooking the pasta.

        Boneless, skinless chicken breasts are cut into bite-sized cubes.

        Cook the spaghetti noodles in a large saucepan in boiling water, according to the time given in the package instructions.

        Spaghetti noodles are cooked in boiling water per package instructions.

        While the pasta is cooking, you can finish preparing the rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add the chicken cubes and cook in the hot oil, turning to cook on all sides. the chicken is done when heated through and light golden brown in color. Stir in minced garlic and continue cooking, stirring often, for about 30 seconds.

        Add white wine, onion, and sliced zucchini and carrots to the skillet. Cook only until the zucchini is tender (3-4 minutes). Remove from heat and keep warm until pasta is done cooking.

        Cubes of chicken breast are cooked in hot vegetable oil until lightly browned.Garlic, onion, zucchini and carrot slices are added to the cooking chicken pieces.

        Time To Put This Dish All Together!

        When the pasta is done cooking, drain the water off in a colander, but don’t rinse the pasta. Place the hot spaghetti back into the large saucepan, then add the chicken and veggie mixture from the skillet.

        Top the pasta with grated Parmesan cheese, pimientos (optional), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with the creamy sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper, and then it’s ready to serve.

        Spaghetti noodles are cooked, drained and then placed back into large saucepan.Chicken mixture, Parmesan cheese, pimiento and half and half are added to the pasta.After ingredients are combined and cheese melts, creamy chicken primavera is ready.

        Serve The Creamy Chicken Primavera

        Place portions of the creamy chicken primavera into individual serving bowls. Top each portion with additional grated Parmesan cheese, if desired, for extra flavor. Serve the creamy pasta primavera immediately while hot!

        A bowl full of creamy chicken primavera with veggies, ready to eat.A close up photo of the creamy chicken primavera in the bowl.

        Thanks for stopping by today. I hope you have the chance to make this delicious all in one dish, and trust you will enjoy it as much as we do. Take care, and have a wonderful day.

        Looking For More CHICKEN Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes you will enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Recipe adapted from the cookbook: “Celebrity Chicken”, page 177, contributed by Connie Chung, published by Celebrity Cuisine, 1987.

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        Creamy Chicken Primavera
        Prep Time
        15 mins
        Cook Time
        11 mins
        Total Time
        26 mins
         

        Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.

        Category: Main Course
        Cuisine: American
        Keyword: creamy chicken primavera
        Servings: 5
        Calories Per Serving: 537 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 3 medium chicken breasts (boneless/skinless) cut into 2" cubes
        • 3 Tablespoons vegetable oil
        • 1 clove garlic minced
        • 3 Tablespoons white wine
        • 1 medium zucchini thinly sliced
        • 1 medium carrot peeled/thinly sliced
        • 1 medium yellow onion peeled/chopped
        • ¾ pound spaghetti pasta =12 ounces
        • 1 cup half and half
        • ½ cup grated Parmesan cheese + more for garnish, if desired
        • ¼ cup diced pimiento (optional)
        US Customary - Metric
        Instructions

        1. Cut chicken breasts into 2" cubes. Pat chicken dry with paper towels; set aside.

        2. Cook pasta in boiling water in large saucepan, following package instructions.

        3. While pasta cooks, prepare rest of the dish. Heat oil in a medium skillet until very hot, but not smoking. Add chicken; cook on all sides until chicken is cooked through and light golden brown. Stir in minced garlic; continue cooking, stirring often, for about 30 seconds. Add wine, onion, zucchini and carrots to skillet. Cook, stirring occasionally, only until zucchini is tender (3-4 minutes). Remove from heat; keep chicken warm until pasta is done cooking

        4. When pasta is done cooking, drain in a colander, but don't rinse the pasta. Place hot pasta back into saucepan. Add chicken/veggie mixture. Top with Parmesan, pimientos (if using), and half and half. Mix well using tongs, until all ingredients are evenly distributed and covered with sauce. Cook on low heat for 1-2 minutes, tossing often, only until heated through and cheese has melted. Season to taste with salt and pepper.

        5. To serve, place portions in individual bowls or on plates. Sprinkle each portion with additional Parmesan cheese, if desired. Serve immediately while hot!

        Nutrition Facts
        Creamy Chicken Primavera
        Amount Per Serving (1 (1/5 of total))
        Calories 537 Calories from Fat 180
        % Daily Value*
        Fat 20g31%
        Saturated Fat 7g44%
        Trans Fat 1g
        Polyunsaturated Fat 6g
        Monounsaturated Fat 5g
        Cholesterol 70mg23%
        Sodium 268mg12%
        Potassium 660mg19%
        Carbohydrates 58g19%
        Fiber 3g13%
        Sugar 5g6%
        Protein 29g58%
        Vitamin A 2395IU48%
        Vitamin C 11mg13%
        Calcium 197mg20%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Creamy Chicken Primavera is an all in one dish, with chicken breasts, pasta, zucchini, carrots and onions in a velvety Parmesan cheese sauce.


        Nov
        2021

        Mexican Shredded Chicken (crock pot)

        categories: Chicken, Main Dishes, Slow Cooker Recipes
        23 Shares
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        Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It’s easy to make and delicious!
        Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. It's easy to make and delicious!

        Today I want to share a recipe I use often for Mexican shredded chicken. There are only a couple simple steps to prep the chicken before adding it to a slow cooker to finish cooking. The meat is seasoned well, and adds great flavor to quite a variety of dishes! You should end up with enough shredded chicken for at least 8 servings (depending on how you choose to use it)

        I’ve made shredded chicken this way for years now. I love it’s simple added ingredients that I almost always have in my kitchen. This recipe uses boneless, skinless chicken breasts, but you can make it with a combination of breasts and thighs, if that’s what you have. The recipe can also be easily doubled, and it freezes well! Here’s the way I make Mexican shredded chicken:.

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Prepare And Pan-Sear The Chicken

        Cut boneless, skinless chicken breasts into cubes, about 2″ in size. Use paper towels to pat the chicken dry (drying the chicken helps it brown quickly instead of steaming it). Heat 2 Tablespoons of oil on medium-high heat in a large skillet.

        Add the dried chicken pieces, and quickly sear them until browned on all sides. You do not have to cook them all the way through, because the crock pot will do that. You just want the outside of the chicken pieces to be nicely browned. 

        Chicken breasts are cut into cubes, then dried on paper towels before cooking.Boneless, skinless chicken breast cubes are lightly browned in hot oil in a skillet.

        Into The Crock Pot It Goes!

        When done, transfer the chicken pieces from the skillet into a crock pot. Reserve the remaining liquid in the skillet. Add a half cup of water to the “drippings” in the skillet, and cook for about a minute. This helps de-glaze the skillet and adds in any little browned bits of chicken to help flavor the sauce. Pour this liquid over the chicken pieces in the crock pot.

        Water is added to skillet to help deglaze the pan after browning chicken.Water and pan drippings are poured onto the browned chicken pieces in crock pot.

        Add The Seasoning Sauce Then Cook!

        Now it’s time to make the easy seasoning sauce. Combine soy sauce, lime juice, brown sugar, chopped green onions, red pepper flakes, cumin, chili powder and garlic powder in a medium bowl. Stir well, until the brown sugar has dissolved and the ingredients are fully incorporated.

        Once combined, pour the seasoning sauce into the crock pot. Stir well, to coat the chicken with the sauce. Put the lid on the crock pot and cook the Mexican shredded chicken for 4-5 hours on LOW heat, OR  for 3 hours on HIGH heat.

        A seasoning sauce is mixed together and poured over the chicken in the crock pot.Mexican shredded chicken is cooked in a crock pot for several hours.

        Time To Shred The Cooked Chicken

        Once the chicken has finished cooking, transfer the chicken to a large bowl using a slotted spoon. There will still be quite a bit of liquid left in the crock pot. Hang on to that, because you can use some of it, okay?

        Shred the cooked chicken using two forks. It should shred very easily and only takes a couple of minutes. Add a couple spoonfuls (or more, if desired) of the reserved crock pot sauce to the chicken. This will help ensure your Mexican shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes.

        Two forks are used to pull apart the Mexican shredded chicken after it has been fully cooked.Mexican shredded chicken is now ready to use in a favorite dish like tacos, burritos, etc.

        Serving Mexican Shredded Chicken

        There are LOTS of ways to use Mexican shredded chicken. You can use this well-seasoned chicken for enchiladas, tostadas, flautas, taco salads, burritos and chimichangas. Some of our favorite ways to enjoy this shredded chicken are pictured below. The chicken is the featured ingredient in our chicken taco salad bowls, quesadillas and tacos.

        Mexican Shredded Chicken is featured in a Taco Salad Bowl.A chicken quesadilla is served, using the shredded chicken inside.The Mexican shredded chicken can be used to fill tacos for a quick dinner.

        I hope you have the chance to try this recipe for Mexican Shredded Chicken. Once made, it is very versatile and can be used in a multitude of dishes. The shredded chicken also freezes well (if wrapped well and stored in an airtight container). Thanks for visiting my blog, and I hope you will come back soon for more family-friendly recipes. Have a good day!

        Looking For More CHICKEN Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of yummy chicken recipes for you to enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Original recipe source: unknown (written down years ago on a piece of paper-no original source noted)

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        Mexican Shredded Chicken (crock pot)
        Prep Time
        15 mins
        Cook Time
        4 hrs 30 mins
        Total Time
        4 hrs 45 mins
         

        Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!

        Category: Entree
        Cuisine: Mexican
        Keyword: Mexican shredded chicken
        Servings: 8
        Calories Per Serving: 185 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 Tablespoons vegetable oil
        • 4 large boneless, skinless chicken breasts approx. 2 lbs.
        • ⅓ cup water
        Seasoning Sauce:
        • ⅓ cup light soy sauce
        • 1 Lime Juice of 1 lime
        • 3 Tablespoons brown sugar
        • 2 stems green onions (scallions) sliced (green + white parts)
        • ½ teaspoon chili powder
        • ½ teaspoon ground cumin
        • ½ teaspoon garlic powder
        • ½ teaspoon red pepper flakes
        US Customary - Metric
        Instructions

        1. Cut chicken into 2" cubes. Pat chicken dry with paper towels. Heat 2 Tablespoons of oil on medium-high heat in a large skillet. Add chicken; quickly sear until nicely browned on all sides. Do not cook them all the way through (crock pot will finish).

        2. Transfer browned chicken from skillet into crock pot. Reserve remaining liquid in skillet. Add water to "drippings" in skillet; cook/stir for one minute. Pour this liquid over chicken in crock pot.

        3. Make the seasoning sauce: Combine all sauce ingredients in a medium bowl. Stir well, until brown sugar has dissolved and ingredients are fully incorporated. Pour seasoning sauce into crock pot. Stir well, to coat chicken with sauce. Put the lid on the crock pot. Cook for 4-5 hours on LOW heat, OR 3 hours on HIGH heat.

        4. Once done cooking, transfer chicken to large bowl using a slotted spoon. There will still be liquid left in the crock pot. Shred chicken using two forks. Add a couple spoonfuls (or more) of reserved crock pot liquid to the chicken. This helps ensure the shredded chicken is juicy (and not dry). Now the shredded chicken is ready to be used in your favorite recipes. Enjoy!

        Nutrition Facts
        Mexican Shredded Chicken (crock pot)
        Amount Per Serving (1 (1/8 of total))
        Calories 185 Calories from Fat 54
        % Daily Value*
        Fat 6g9%
        Saturated Fat 1g6%
        Trans Fat 1g
        Polyunsaturated Fat 2g
        Monounsaturated Fat 2g
        Cholesterol 73mg24%
        Sodium 678mg29%
        Potassium 463mg13%
        Carbohydrates 6g2%
        Fiber 1g4%
        Sugar 5g6%
        Protein 25g50%
        Vitamin A 115IU2%
        Vitamin C 3mg4%
        Calcium 15mg2%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Make Mexican Shredded Chicken in a crock pot to use in tacos, burritos, quesadillas, taco salads, enchiladas, etc. Easy to make and delicious!


        Aug
        2021

        Italian Chicken Parmesan Meatballs

        categories: Chicken, Italian, Main Dishes
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        It’s so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.
        It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

        Today I want to share a quick and easy recipe for Italian Chicken Parmesan Meatballs. The recipe is simple to prepare, and the Italian-seasoned meatballs are really yummy, whether you enjoy them plain (even though there’s nothing “plain” about them!), or with a favorite sauce!

        I found the original recipe in a book I purchased from the New Life Promise healthy eating plan (from Isabel D. Price), and have made them quite a few times since. After a few minor tweaks (and adding more spices) to her original recipe, my husband and I fell in love with these meatballs. Honestly, they are seasoned so nicely, you can simply eat them straight out of the oven, and forget the pasta OR sauce. 

        So, if you are trying to eat a little more “healthy”, I would love to recommend these Italian Chicken Parmesan Meatballs to you. This recipe makes 4 servings, but I suggest doubling the recipe, because these little beauties freeze very well. Here’s how easy they are to make:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        Combine All The Ingredients

        Preparing the meatball mixture could not be any easier! Place all the ingredients in a large mixing bowl, and then mix them well, until fully combined. It is a bit messy, but I’ve found the easiest way to do this is to use my (clean) hands, and just get in there, and mix up the ingredients! You can also use a fork to do this… just sayin’.

        The recipe calls for almond flour (which is gluten-free), but if that is not available, you can certainly use all purpose flour. Once the ingredients are well-combined, you will have a bowl of well-seasoned ground chicken, ready and waiting for you to shape into meatballs.

        Ingredients for the Italian Chicken Parmesan Meatballs are placed in a large bowl before combining.After combining the ingredients, the ground chicken mixture is ready to form meatballs.

        Time to Form The Italian Chicken Parmesan Meatballs

        Now it’s time to make Italian Chicken Parmesan Meatballs! Again, using your hands, roll the ground chicken mixture into 12 evenly shaped, round meatballs.

        Place the meatballs onto a parchment paper-lined baking sheet, leaving a small space in between each of them. Now they’re ready to bake! See how easy they are to make?

        Twelve meatballs are placed on a parchment paper-lined baking sheet to bake.

        Time To Bake!

        Place the baking sheet (and meatballs!) into a preheated 350°F. oven on a middle rack. Bake the Italian Chicken Parmesan Meatballs for approximately 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so you might want to check them at the 22 minute mark.

        If you would like them browned a bit more after they’re done baking (we do!), simply switch the oven to the broiler setting. Place the baking sheet about 3-4″ from the broiler element, and broil the meatballs for 1-2 more minutes. Rotate the pan halfway through the broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON’T BURN!

        Once baked, the Italian Chicken Parmesan Meatballs will be golden brown on top.A close up of one of the Italian Chicken Parmesan Meatballs on a spatula.

        Ready To Eat Italian Chicken Parmesan Meatballs!

        When done, immediately serve the Italian Chicken Parmesan Meatballs while hot. If you want to go the all healthy route, simply place 3 meatballs per serving on a plate, and serve alongside a cool, crisp mixed green salad, or a favorite vegetable.

        You can also serve these delicious, healthy meatballs with your favorite sauce and pasta. It’s your choice! However you choose to serve them, I think you are gonna love these delicious meatballs. They also freeze well, so you can save a few for another meal, if desired.

        Three Italian Chicken Parmesan Meatballs on a plate with a mixed green salad on the side.

        I really hope you enjoy this simple recipe. We sure do! The meatballs are easy to make, so they are perfect for a busy day! Thanks for stopping by today. I hope you will come back again soon, for more family friendly recipes. Take care, and have a wonderful day.

        Looking For More MEATBALL Recipes?

        You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have several meatball recipes you might enjoy, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Recipe adapted from: The book “Food Meets Faith- Total Trifecta of Weight Loss”, by Isabel D. Price, page 78, New Life Promise, published by Live Smart Solutions, LLC, 2019

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        Italian Chicken Parmesan Meatballs
        Prep Time
        10 mins
        Cook Time
        22 mins
        Total Time
        32 mins
         

        It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.

        Category: Dinner, Lunch
        Cuisine: Italian
        Keyword: Italian Chicken Parmesan Meatballs
        Servings: 4 (3 meatballs per serving)
        Calories Per Serving: 261 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 1 pound ground chicken
        • 1¼ cups chopped, fresh spinach leaves
        • ⅓ cup grated Parmesan cheese
        • ⅓ cup all purpose flour can substitute almond flour for gluten-free
        • 3 cloves garlic minced
        • 1 large egg lightly beaten
        • ½ teaspoon sea salt
        • ¼ teaspoon ground black pepper
        • ¼ teaspoon Italian seasoning
        • ¼ teaspoon onion powder
        • ¼ teaspoon red chili pepper flakes (optional, but good)
        US Customary - Metric
        Instructions

        1. Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

        2. Place all ingredients in a large mixing bowl. Mix ingredients well (you can use your hands or a fork), until they're fully combined.

        3. Using your hands, divide and roll ground chicken mixture into 12 evenly shaped, round meatballs. Place meatballs onto the parchment paper-lined baking sheet, leaving a small space between each one.

        4. Place baking sheet into preheated oven on the middle rack. Bake meatballs for approx. 22-25 minutes, until cooked through and lightly browned on top. Oven temperatures vary, so check them at the 22 minute mark. TIP: If you would like them browned a bit more after they're done, simply switch oven to the broiler setting. Place baking sheet about 3-4" from the broiler element. Broil meatballs for 1-2 more minutes. Rotate pan halfway through broiling time. TIP: KEEP AN EYE ON THEM SO THEY DON'T BURN!

        5. Remove from oven, and transfer the meatballs from baking sheet to plates. Serve as is, or with a favorite sauce or side dish. Enjoy!

        Recipe Notes

        NOTE: Caloric calculation made using all purpose flour

        Nutrition Facts
        Italian Chicken Parmesan Meatballs
        Amount Per Serving (1 3 meatballs)
        Calories 261 Calories from Fat 117
        % Daily Value*
        Fat 13g20%
        Saturated Fat 4g25%
        Trans Fat 1g
        Polyunsaturated Fat 2g
        Monounsaturated Fat 5g
        Cholesterol 151mg50%
        Sodium 514mg22%
        Potassium 699mg20%
        Carbohydrates 10g3%
        Fiber 1g4%
        Sugar 1g1%
        Protein 26g52%
        Vitamin A 1059IU21%
        Vitamin C 3mg4%
        Calcium 125mg13%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!It's so easy to make Italian Chicken Parmesan Meatballs! Mix and bake delicious, healthy meatballs to serve as is, or with a favorite sauce.


        Jul
        2021

        Air Fryer Buffalo Honey Wings

        categories: Air Fryer Recipes, Appetizers, Chicken, Main Dishes
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        Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.
        Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

        We love chicken wings, and have eaten lots of them since getting an air fryer a couple of years ago. The recipe I am sharing today is an absolutely delicious way to make sweet and spicy wings in an air fryer. I have also included instructions for baking these, in case you do not have access to an air fryer. Either cooking method will produce a scrumptiously addicting chicken wing that you are gonna love!

        Basically, you will whip up a quick spice rub, season the chicken, cook the chicken wings, then toss them in a simple buffalo honey sauce. It’s actually quite simple, whether you air fry the wings or bake the wings. Here’s how to make them:

        Scroll Down For A Printable Recipe Card At the Bottom Of The Page

        Prepare A Spice Mixture For Seasoning The Wings

        Making the spice rub for the air fryer buffalo honey wings could not be any more simple! Measure the ingredients into a medium bowl, and stir or whisk until the spices are fully combined. Pat the chicken wings dry using paper towels, then place them in a large bowl or container.

        Sprinkle the chicken wings with the spice rub. Make sure to rub the spices into the chicken wings to coat them all sides. Use all of the spice mixture, if making a full recipe (3 pounds of wings)

        Spices are measured into a small bowl for the chicken wings.Chicken wings are covered with spices before cooking.

        Time To Cook The Air Fryer Buffalo Honey Wings

        There are so many air fryer machines today, which can vary quite a bit in cooking temps, so be sure to keep an eye on the wings as they cook, so they will not undercook OR overcook in YOUR machine! I use a Cosori air fryer, and often cook these wings in a couple batches. Here’s how I cook them in my air fryer.

        Preheat air fryer to 380°F. Once preheated, add the seasoned wings to the basket (I usually try to keep them in a single layer if possible). Cook the air fryer buffalo honey wings at 380°F for 12 minutes, then flip the wings to the other side and cook for another 12 minutes. I then turn the temperature up to 400°F and cook them for 3-4 more minutes, until cooked through and crispy on the outside.

        Air Fryer Buffalo Honey Wings in the basket halfway though the cooking time.

        Make The Buffalo Honey Sauce While the Wings Cook

        Melt butter in a medium-sized saucepan on medium heat. In a separate bowl, whisk together cornstarch and Frank’s Original Hot Sauce until blended. Add this to the melted butter in the saucepan, and stir to combine. Now add honey and molasses, and stir again, until ingredients are combined.

        Heat the buffalo honey sauce until it comes to a boil, making sure to stir (or whisk) it often. When it comes to a boil, reduce the heat to low and then simmer the sauce for 3-5 minutes, until it thickens slightly. Give it a taste. If you want it a bit sweeter, stir in more honey. If you want it spicier, add a bit more hot sauce.

        Cooking the ingredients for the buffalo honey sauce.Sauce is ready to add to the cooked chicken wings.

        Coat Wings With Sauce Then Serve

        Place the cooked wings in a large bowl, and pour the sauce over them. Toss the air fryer buffalo honey wings so they are fully coated with sauce. Once all the wings are cooked and coated with the sauce, they are ready to serve, while hot. Serve with bleu cheese or ranch dressing and carrot and celery sticks on the side, if desired. Enjoy!

        Air Fryer Buffalo Honey Wings are coated with the spicy and sweet sauce before serving.Some of the air fryer buffalo honey wings on a white plate, ready to serve and eat!

        No Air Fryer? No Problem… BAKE Them!

        It will take longer to bake the wings, but here is how to do it. Cover a 9″x13″ baking sheet with aluminum foil, and spray lightly with non-stick baking spray. Place the seasoned wings on the foil in a single layer. Bake in a preheated 400°F. oven for 45-50 minutes. Once done baking, turn the oven setting to BROIL. Place wings (on baking sheet) about 6-8 inches away from the broiler. 

        Broil the chicken wings until they reach the crispiness you want, then flip them over to the other side and broil again until crispy on outside. Keep a close eye on the wings so they don’t burn. THE BROILING TIME WILL ONLY BE A COUPLE MINUTES TOTAL. Once done, remove from oven, and toss with prepared buffalo honey sauce, and serve!

        Carrots and dip are served with the cooked buffalo honey chicken wings.

        Thanks for stopping by today. I really hope you get the opportunity to make these delicious chicken wings, and trust you will enjoy them. Please come back again soon for more yummy recipes. Have a GREAT day.

        Looking For More Appetizer Recipes?

        You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious appetizer recipes, including:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Recipe adapted from: https://carlsbadcravings.com/buffalo-honey-hot-wings-traditional-buffalo-hot-wings-recipe/

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        Air Fryer Buffalo Honey Wings
        Prep Time
        5 mins
        Cook Time
        28 mins
        Total Time
        33 mins
         

        Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

        Category: Appetizer/Snack, Entree
        Cuisine: American
        Keyword: Air Fryer Buffalo Honey Wings
        Servings: 6 (4 wings per serving)
        Calories Per Serving: 376 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 3 pounds chicken wings (approx. 24 wings)
        Dry Rub Spice Mix:
        • 2 Tablespoons brown sugar
        • 2 Tablespoons baking powder
        • 2 teaspoons onion powder
        • 2 teaspoons salt
        • 2 teaspoons ground black pepper
        • 2 teaspoons paprika
        • 2 teaspoons garlic powder
        • 2 teaspoons ground cumin
        • 2 teaspoons chili powder
        • 1 teaspoon celery salt
        Buffalo Honey Sauce:
        • ⅔ cup Frank's ORIGINAL Hot Sauce (NOT hot wings sauce)
        • 2 teaspoons cornstarch
        • ¼ cup honey
        • 1 Tablespoon molasses
        • 1 Tablespoon butter
        US Customary - Metric
        Instructions

        1. Measure spice rub ingredients into a medium bowl; stir/whisk until combined. Pat chicken wings dry with paper towels; place wings into large bowl or container. Sprinkle with spice rub, rubbing spices into wings to coat all sides.

        If Cooking In Air Fryer:

        1. Preheat air fryer to 380°F. Once preheated, add seasoned wings to basket in single layer, if possible. Cook wings at 380°F for 12 minutes; flip wings to the other side; cook another 12 minutes. Turn temp. up to 400°F. Cook 3-4 minutes, until cooked through/crispy on outside. TIP: Keep an eye on chicken wings. Air fryers can widely vary on heating temperatures!

        If Baking In Oven:

        1. Cover a 9"x13" baking sheet with aluminum foil; spray lightly with non-stick baking spray. Place seasoned wings on foil in single layer. Bake in a preheated 400°F. oven 45-50 minutes. When done, turn oven setting to BROIL. Place wings (on baking sheet) about 6-8 inches away from broiler.  Broil wings until they reach the crispiness you want. Flip over to other side; broil again until crispy. Keep a close eye on wings so they don't burn. BROILING TIME WILL ONLY BE A COUPLE MINUTES TOTAL. Once done, remove from oven; toss with sauce, and serve!

        Make Sauce While Wings Cook:

        1. Melt butter on medium heat in medium saucepan. In separate bowl, whisk together cornstarch and Frank's Original Hot Sauce until blended. Add to melted butter; stir to combine. Stir in the honey and molasses, until combined. Heat sauce until it comes to a boil, making sure to stir (or whisk) often. Once boiling, reduce heat to low; simmer 3-5 minutes, until it thickens slightly.

        Serve:

        1. Place cooked wings in a large bowl; pour warm sauce over them. Toss wings until coated with sauce. Serve wings hot, with bleu cheese or ranch dressing, carrot and celery sticks on the side, if desired. Enjoy!

        Nutrition Facts
        Air Fryer Buffalo Honey Wings
        Amount Per Serving (1 (4 wings))
        Calories 376 Calories from Fat 198
        % Daily Value*
        Fat 22g34%
        Saturated Fat 7g44%
        Trans Fat 1g
        Cholesterol 99mg33%
        Sodium 2107mg92%
        Potassium 725mg21%
        Carbohydrates 23g8%
        Fiber 1g4%
        Sugar 18g20%
        Protein 23g46%
        Vitamin A 776IU16%
        Vitamin C 1mg1%
        Calcium 217mg22%
        Iron 3mg17%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Delicious Air Fryer Buffalo Honey Wings are seasoned with a spice rub, cooked until crisp, and coated with a sweet, spicy sauce to serve.

         


        Jun
        2021

        Butternut Squash Risotto with Chicken

        categories: Chicken, Italian, Main Dishes
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        If you’re looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It’s an “all in one bowl” meal you’ll enjoy!
        If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

        My husband and I really love risotto. It’s hot, filling, delicious, creamy, and to us, a wonderful “comfort food” meal. The best part is that it is an all-in-one dish, with veggies, chicken and rice, so it’s practically perfect… in every way! If you’re a vegetarian and want to make this meal, simply substitute vegetable broth (for chicken broth) and leave out the chicken to enjoy this yummy dish.

        I found the original recipe in one of my old cookbooks published in 2004, called “The Best Of Cooking Light”. After making a couple of tweaks (adding and changing ingredients a bit) to the original recipe, I made this delicious dinner and we’ve loved it ever since that first meal. Tender pieces of butternut squash, chicken, and onions, cooked with arborio rice, broth, butter and Parmesan cheese make this a risotto you’re gonna love! It is soooo good. Here’s how to make it:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        How To Make Butternut Squash Risotto with Chicken

        In a large saucepan, bring 1½ cups of water, 1/4 cup of dry white wine, and 2 cans (14.5 oz. each) of low sodium chicken broth to a simmer (do not boil). Keep this liquid broth simmering on low heat while you prepare the risotto.

        Heat olive oil on medium heat in a large Dutch oven. Once the oil is hot (but not smoking), add chopped onion, and cook them for 7-8 minutes, stirring often. When done, the onions should be golden brown and tender. Add additional 1/2 cup of water, butternut squash, salt, pepper and garlic powder to the pan, and stir to combine. Continue to cook for about 10 minutes, or until the squash has become tender and the liquid has almost evaporated.

        Chopped onions are cooked in olive oil until tender.Lightly seasoned butternut squash cubes for the risotto are cooked in water until tender.

        Making The Risotto

        Add the arborio rice and pre-cooked chicken cubes to the pan, stirring to combine these ingredients. Ladle ½ cup of the warm simmering broth into the pan, and stir.

        Cook this mixture on medium-low heat, stirring often, until almost all of the broth has been absorbed into the rice.

        Continue to add warm broth to the pan, ½ cup at a time, cooking and stirring constantly until almost all the liquid is absorbed, before adding the next ½ cup of broth. Repeat this step (½ cup at a time), stirring constantly, until all the broth has been absorbed into the rice.

        This should take about 30 minutes total to use up all the broth. Don’t rush this step, as the “low and slow” cooking of the liquid and rice is what will help make the finished risotto creamy and tender.

        Arborio rice and cooked chicken pieces are added to the butternut squash in pan.Chicken broth is added to the butternut squash risotto and cooked until it is absorbed.More chicken broth is added and stirred into the risotto as it cooks.

        Last Step Before The Butternut Squash Risotto Is Ready To Eat!

        Once the broth has been absorbed into the risotto (and the rice is creamy and tender to the bite), remove the pan from the heat. Immediately stir in butter and shredded Parmesan cheese.

        Continue stirring until the butter and cheese has melted and been incorporated into the butternut squash risotto.

        Butter and parmesan cheese are added to the butternut squash risotto

        Time To Serve The Butternut Squash Risotto with Chicken

        Now it’s time to serve the butternut squash risotto with chicken while it is HOT! Serve it immediately for best results. For six total servings, each portion should be approx. ¾ cup.

        If desired, top each portion with chopped fresh parsley and additional Parmesan cheese (this is optional, but nice!).

        The creamy butternut squash risotto is delicious, and will be a wonderful meal for you and those you love. It’s a yummy chicken, veggie and rice dish I’m certain you will enjoy serving to those you love.

        If you have any leftover risotto, it can be stored in an airtight container in the refrigerator. All you will need to do is microwave it, to reheat.

        Butternut Squash Risotto with Chicken, garnished with parsley, served in a white bowl.

        Thank you so much for stopping by my blog today. I truly hope you will have the opportunity to try this delicious Butternut Squash Risotto, and trust you will love it just as much as we do.

        If you enjoy butternut squash, you might also want to check out my recipes for Butternut Squash Coconut Curry, or Butternut Squash Soup with Bacon!

        Please come back again soon for more family-friendly recipes. Have a great day, and may God bless you with hope, the love of family and friends, and great joy.

        Looking For Other RISOTTO Recipes?

        You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a couple other delicious risotto recipes I’m confident you will also enjoy:

        Interested In More Recipes?

        Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
        There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

        You Can Also Find Me On Social Media:

        Facebook page: The Grateful Girl Cooks!
        Pinterest:         The Grateful Girl Cooks!
        Instagram:         jbatthegratefulgirlcooks

        Author's signature

        Recipe adapted from: The cookbook “The Best Of Cooking Light”, page 143, published by Oxmoor House, Inc., 2004.

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        Butternut Squash Risotto with Chicken
        Prep Time
        15 mins
        Cook Time
        50 mins
        Total Time
        1 hr 5 mins
         

        If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!

        Category: Entree
        Cuisine: Italian
        Keyword: butternut squash risotto
        Servings: 6 (approx. ¾ cup per serving)
        Calories Per Serving: 388 kcal
        Author: JB @ The Grateful Girl Cooks!
        Ingredients
        • 2 cups water (divided use)
        • 29 ounces low sodium chicken broth (two 14.5 oz. cans)
        • ¼ cup dry white wine
        • 2 teaspoons extra-virgin olive oil
        • ½ cup onion, finely chopped
        • 3 cups cubed, peeled butternut squash (cut in 3/4" cubes)
        • ½ teaspoon salt
        • ¼ teaspoon black pepper
        • ½ teaspoon garlic powder
        • 1½ cups arborio rice (or other short grain rice) (uncooked)
        • 1½ cups pre-cooked chicken breast ,(cut in 1" cubes)
        • ½ cup shredded Parmesan cheese
        • 3 Tablespoons unsalted butter
        Garnish (optional): additional Parmesan cheese and/or chopped parsley
          US Customary - Metric
          Instructions

          1. In large saucepan, bring 1½ cups of water, chicken broth and wine to a simmer (do not boil). Keep broth warming on low heat while you prepare risotto in a separate pan.

          2. Heat oil on medium heat in a Dutch oven (or large saucepan). Once hot (but not smoking), add onion; cook 7-8 minutes, stirring often. When done, onions should be golden brown and tender. Add remaining ½ cup water, butternut squash, salt, pepper and garlic powder; stir to combine. Cook 10 minutes, or until squash is tender and liquid has almost evaporated.

          3. Add arborio rice and cooked chicken cubes to pan, stirring to combine. Ladle ½ cup of warm broth into pan, and stir. Cook on medium-low heat, stirring often, until almost all of broth has been absorbed. Continue to add broth, ½ cup at a time, cooking and stirring often until almost all broth is absorbed, before adding the next ½ cup of broth. Repeat (½ cup at a time), stirring constantly, until all broth has been added and absorbed. This takes about 30 minutes. Don't rush this step- "low and slow" cooking will make risotto creamy and tender.

          4. Once all broth has been added (and absorbed), and rice is creamy/tender to the bite, remove pan from heat. Immediately stir in butter and shredded Parmesan cheese. Continue stirring until they've melted into the risotto.

          5. Serve immediately, garnishing each portion (if desired) with additional Parmesan cheese and/or chopped parsley. Enjoy!

          Nutrition Facts
          Butternut Squash Risotto with Chicken
          Amount Per Serving (1 (approx. 3/4 cup))
          Calories 388 Calories from Fat 108
          % Daily Value*
          Fat 12g18%
          Saturated Fat 6g38%
          Trans Fat 1g
          Cholesterol 46mg15%
          Sodium 415mg18%
          Potassium 584mg17%
          Carbohydrates 51g17%
          Fiber 3g13%
          Sugar 2g2%
          Protein 18g36%
          Vitamin A 7700IU154%
          Vitamin C 16mg19%
          Calcium 144mg14%
          Iron 3mg17%
          * Percent Daily Values are based on a 2000 calorie diet.

          Here’s one more to pin on your Pinterest boards!If you're looking for a delicious, filling dish, try this Butternut Squash Risotto with Chicken! It's an "all in one bowl" meal you'll enjoy!