Archive for Chicken

Baked Bacon-Wrapped Chicken Thighs

Quick, easy AND delicious? Yep, it can be done! And really, who doesn’t love bacon wrapped uhm, anything?! That seems to be the new craze these days, and yes I guess I have been sucked into it! I don’t even like bacon that much, but you wrap it around something and cover it in a sugar-spice mixture and bake it and I’m all in!  I went with chicken thighs because the dark meat stays much more tender and juicy then white meat, and I have a picky dark meat loving husband! Now we don’t have to fight over who gets the dark meat! These were even good leftover, I just stuck them back in the oven for awhile to crisp up the bacon again, because lets face it, there are few things worse then slimy bacon! LOL These are really good with roasted potatoes or a rice dish… or you can make these as appetizers or snacks; they’d be great for football season! Feel free to change up the spices, you can make these tasty little guys spicy by adding or substituting the paprika with chili powder, I’m just not big on spicy. Well, I will keep it short and simple, just like this recipe; so give em a try and enjoy 🙂

Baked Bacon-Wrapped Chicken Thighs (Printable Version)
Photo Aug 24, 8 12 43 PM
6 boneless, skinless, chicken thighs
6 slices thick-sliced bacon
1/2 cup brown sugar
1 teaspoon paprika
¼ teaspoon dried parsley flakes
Dash garlic powder

1. Preheat oven to 350 degrees F.
2. Cover a jelly roll pan with foil. Place a rack on the pan and coat with nonstick cooking spray.
3. Cut chicken thighs in half. Cut each bacon slice in half. Wrap each chicken thigh with bacon and place on rack in pan.
4. Stir together brown sugar, paprika, parsley and garlic. Sprinkle over chicken and rub in.
5. Bake at 350 for 40 to 45 minutes or until chicken registers 180 degrees.

Crockpot Chicken Fajitas (Gluten & Dairy Free)

Its a beautiful sunny morning and how can you not be in a great mood!? I am so ready for spring! I also have an exciting adventure ahead of me that I’ve been working towards the past month or so, which is why i haven’t posted much lately. I’ve been studying to get my Real Estate Brokers License and working 80+ hour weeks every week is exhausting! LOL So between working 2 jobs and doing classes every-nite…. the new recipes are few and far between these days. Only a few more short weeks though and I’ll be done and hopefully have time for some much needed baking/cooking and recipe sharing! Thank goodness for a helpful hubby and a crockpot! I’ve been resorting to the crockpot lately as it’s such a huge time-saver, and you really can’t mess it up! LOL Slow cooking produces such amazingly delicious food! And this is a great place to start! I  basically took my usual chicken fajita recipe and threw it in the crockpot instead! I have a freezer full of chicken so this worked perfectly! The flavor is wonderful and the best part? There’s plenty of leftovers! YES! Hope you all will give this one a try….wish me luck on my new adventure! Enjoy 🙂

Crockpot Chicken Fajitas (Printable Version)crockpot chicken fajitas


  • 1-2 lbs chicken breasts or tenders
  • 3 large sweet peppers:

(red, yellow & green), sliced

  • 1 large sweet onion, sliced
  • 2 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp liquid smoke
  • 1/4 tsp ground black pepper
  • 1/4 tsp garlic powder
  • Corn tortillas
  • Toppings: cheese, salsa, sour cream, guacamole, etc.


  • Slice onions and peppers, set aside.
  • Mix the lemon juice – garlic powder.
  • Place chicken in crockpot and pour lemon juice mixture over the top.
  • Cover and cook on low 5 hours.
  • After 5 hours, shred up the chicken and add the sliced peppers and onions and cook another 1+ hour.
  • Serve on warm corn tortillas and top with cheese, etc.

Honey Sesame Chicken w/ Garlic Ginger Noodles (Gluten, Dairy & Soy Free)

OMG! Seriously…..that about sums this meal up! I couldn’t believe how good it was, especially for not having soy sauce in it! This has got to be one of the quickest, easiest meals ever! It takes like 15 minutes, maybe! The chicken was so tender and had a nice sweet flavor, and it mixed really well with the garlic ginger noodles! I keep seeing all these recipes for yaki-soba noodles and I was like…I WANT THAT!! So I just kinda made up my own by throwing stuff in, which is why there are no measurements for the pasta. Its totally made to suit your taste. Mine was perfect (for me!) as it had a slightly sweet, yummy garlic-ginger taste and the Sraracha added just enough kick in the aftertaste! You can also use fresh chives or green onions, but I was lazy and just used the dried ones. I think next time I’ll also add some shredded carrots to the pasta as well! Give it a little something more. I’m so glad that I finally got around to tryin this…..Ive been meaning to for awhile, and there’s been this little birdie who keeps reminding me to do it (haha you know who you are!!) so thank you for the push! This one is definitely a keeper!! Give it a try and enjoy! 🙂

Honey Sesame Chicken (Printable Version)


  • 1 lb chicken, cut into strips
  • 2 Tbsp sesame seeds
  • 1/4 cup honey
  • 1 cup chicken broth


Put chicken into a frying pan with the chicken broth and cook until the chicken is nearly cooked through.

Pour in the honey and cook until browned. Add sesame seeds and stir well.


Garlic Ginger Noodles


  • GF Spaghetti Noodles
  • Ground ginger
  • Garlic powder
  • Sesame oil
  • Honey
  • Salt
  • Sriracha
  • Chicken broth
  • Dried chives


Cook pasta according to package directions. Add the rest of the ingredients and cook, stirring until thickened. Top with sesame chicken and sprinkle with chives.


Thai Pineapple Fried Rice (Gluten, Dairy & Soy Free)

So 2 weeks ago I posted about the amazing food I had at Mai Thai! I finally got around to making my own version because it was just so darn tasty, I just had to have more! LOL We got some of the cabinets in and the plywood down for the counters this weekend, which meant that i actually had some counter space to work on!! It felt so great being back in the kitchen again! I’ve got the fridge stocked and some new recipes to try for this week! This amazing stir fry is full of flavor! Its unique because its got fruit and nuts in it as well as  vegetables. The zing depends on how  much Sriracha you put in. I don’t like too much spice, but a teaspoon or two is just right for me. Feel free to add more tho! Not only is this gluten and dairy free, its also soy free, which you cant seem to find at a restaurant! It makes alot too! It filled up both shells plus another 2 cup container. I attempted to eat this with chopsticks cause its more fun that way but I’m not very good at it, plus its so good a fork makes for faster eating! LOL Anyhow, hope you give this one a try! Enjoy! 🙂

Oh yeah… my kitchen update! We made some progress this weekend!! Like i said we got the cabinets in….I got all the trim work painted. Then a long trip to Home Depot and we got our cabinet hardware, backsplash and blinds picked out! Its sure nice having blinds up again! Especially since it was 105 degrees today! LOL Its looking SO good! Once we get a little more done I’ll post some pix but for now Im just happy I can cook again! As you can see……I went all out! 🙂

Thai Pineapple Fried Rice (Printable Version)


1 whole fresh pineapple

¼ c oil

1 tsp minced garlic

1 lb chicken, chopped

3 cups cooked, cold jasmine rice

2 Tbsp brown sugar

1 -2 tsp sriracha

½ tsp salt

½ cup each of: frozen peas & carrots, cashews, raisins, shredded coconut, chopped sweet peppers

1 tsp sesame oil

2-3 green onions, sliced

2 eggs


Cut the pineapple in half and hollow out each side. Chop up the fruit and set both the shells and fruit aside. Heat the oil in a large skillet or wok over med-high heat. Cook the chicken and garlic until chicken is cooked through. Stir in the rice, seasonings and extras, including the pineapple chunks, and stir fry for 10 minutes. Meanwhile, cook the eggs, scrambling and add to fried rice. Drizzle the sesame oil and stir in the green onions. Spoon into the pineapple shells and top with green onions.

Baked Cheddar Chicken (Gluten-Free)

Moist, tender chicken coated in a crispy, baked, cheese coating? Could a girl ask for more? Uh… yes, seconds please! LOL I wanted to try something different, and I needed something quick for dinner. Again, I’m LOVING the disposable bowls for this, no cleanup! YAY! These are super easy and fast to make. You could turn these dairy free by using soy cheese instead, but this is one that I just had to splurge on! The cheese kinda melts and then bakes and you get this wonderful crunchy baked cheese on the edges. Mmmmm. I also added some dried parsley to the coating, just to make it pretty! The thinner you can get your chicken the better. The only chicken they had at the store was realllly thick and even slicing it in half they were still really thick, so mine took like 50 minutes to cook thru, but it was still nice and moist. I would start with the 30 minutes and then check temps and go from there. So, we’re taking a break from the kitchen reno and gettin away for a long weekend. About to hit the road….. and I’m not even packed yet (typical woman right?) but I just had to share this before I left! LOL  Hope you all have a great weekend and when I get back I’ll have some more amazing recipes to share! Enjoy! 🙂

Baked Cheddar Chicken (Printable Version)


  • 1/2 cup gluten-free flour
  • 1 tsp salt
  • Dash pepper
  • 1 tsp garlic powder
  • 1 egg
  • 1 cup shredded cheddar cheese
  • ½ cup GF Panko breadcrumbs
  • 1 cup GF Rice Krispies
  • 2-3 boneless, skinless chicken breasts, cut in half


  1. Preheat the oven to 350 degrees F.  Line baking sheet with foil and grease.
  2. Mix the flour, salt, pepper, and garlic powder in a bowl.
  3. In another bowl, beat the egg.
  4. In a third bowl, combine the cheese, bread crumbs, and cereal.
  5. Coat chicken in the flour mixture, dip in the eggs, then press it in the bread crumb mixture to coat.  Really push the chicken down in the bread crumbs.  Transfer to your baking dish. Spray to coat.
  6. Bake for 30 minutes or until coating is golden brown and temperature reaches 180 f or higher.

Baked Almond Chicken Tenders (Gluten-free & Dairy-free)

Between my cooking withdrawals and hubby taking out his back, this weekend was a great cooking catchup weekend for me!! SCORE!! NOT that I’m happy about his back… just meant the kitchen renovation progress went a little slower (he’s such a trooper!) and I was able to work amidst the mess! (Which I cleaned all day Saturday, my house was looking beautiful!! and when I woke up Sunday morning….it was all covered in sheetrock dust again! There’s no winning this one! LOL) Which is a good thing because starting tonight the floor goes in which means the oven goes bye-bye for a few days, thus… cooking. Considering how stuffed my fridge is though (I really did cook a lot this weekend!! Making up for lost time I guess!) I think we’ll have plenty to eat for a few days! So… you know what that means?! It means I’ve got quite a few posts coming up with some amazing new recipes to share!! This is one of them……and not only was it delicious, I kinda like having to use paper and plastic! NO clean up!! And I hope you all realize that cooking without a kitchen is really pretty hard. My dining room table, the laundry room sink, and the boxes of kitchen stuff stacked in my guestroom and basement have been my main go-tos! LOL Lots of running around (getting my workout is a bonus too!)… but it was all worth it in the end! Somewhere in this hectic weekend I managed to get my veggie garden planted too so I’m very excited about that and being able to use my own fruit and veggies soon!! That said…I’ll get to the recipe now! (are you guys like geeeez get to it already! LOL) It’s a wonderful, crunchy on the outside, tender on in the inside  full of almond flavor chicken. Not only is it baked instead of fried, its also gluten free and dairy free! (and egg free as long as the bread crumbs are too!) It was super easy to make (like i said I’m sticking with paper bowls every time! no clean up, no bleach, etc!!) Start to finish, it takes 30 minutes or less! Now THAT is pretty darn good for chicken this tasty! I served this up with a side of my yummy rice pilaf and mixed green salad and of course for dessert….oh wait, I guess you’ll have to wait for my next post for that one!! And trust me…..its amazing!!! Stay tuned…..and enjoy! 🙂



1 lb chicken tenders
Cooking spray

1/4 cup GF flour
Pinch salt

1/4 cup almond milk
pinch salt

1/2 tsp almond extract

1 cup GF Panko bread crumbs

1/2 cup chopped/sliced almonds
1/2 teaspoon salt


Preheat oven to 450 degrees Fahrenheit.

Spray aluminum foil lined baking sheet with non-stick cooking spray

Bowl 1- add flour and spices. Mix.

Bowl 2-Add milk, extract and salt. Mix.

Bowl 3- Add panko, almonds and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in milk. Drip off excess.

Roll chicken in almond panko mixture. Press mixture lightly into chicken.

Place breaded chicken tenders prepared baking sheet.

Lightly spray chicken with baking spray.

Bake chicken for 20+ minutes depending on thickness of the tenders until temperature reaches 180 F or higher.

Mini Chicken Pot Pies (Gluten Free)

Comfort food turned finger food! These really do taste like chicken pot pie, but basically in a muffin! They are incredibly easy and quick to make and delicious as well! I’m in a huge rush this morning, and really…what else is there to say?! But I promised I’d get this much anticipated recipe posted….next up is chicken and dumplings! (i hope!) Enjoy! 🙂

Mini Chicken Pot Pies (Printable Version)

Chicken Mixture

1/2 cup cooked chopped chicken

2 Tbsp chopped onion

1 /2 cup frz mixed vegt, cooked

1/4 teaspoon salt

1/8 teaspoon ground thyme

1/2 cup shredded sharp cheddar cheese

Baking Mixture

1/2 cup Gluten Free Bisquick

1/2 cup almond milk

2 eggs


Heat oven to 375°F. Spray 6 regular-size muffin cups with cooking spray.

Combine chicken, onion, vegetables, seasonings and cheese.

In medium bowl, stir baking mixture ingredients with whisk until blended. Spoon 1 1/2 tablespoon baking mixture into each muffin cup. Divide chicken mixture equally into muffin pans and top with remaining baking mixture.

Bake 20-25  minutes or until toothpick inserted in center comes out clean. Cool 5 minutes.

Baked Coconut Chicken (Gluten & Dairy Free)

Baked coconut chicken with fresh pineapple?!? Mmmmmmm…. It’s not only got great tropical flavor, its healthy and allergy-friendly too! Tender chicken with a sweet, crunchy coating combined with fresh juicy pineapple and its like heavenly bliss in each bite! I’m also gonna teach you a few little tricks about pineapple…. when you’re at the store and need a ripe pineapple, pull out one of the leaves…..if it comes right off, it’s ripe and ready to eat! If it sticks and won’t come out or is hard to pull out, its not ripe yet! The other thing is if you put salt on fresh pineapple it actually cuts the acidity, and makes it sweeter without the acidic bite afterwards! Neat huh?! LOL, anyhow, the other thing I did was to slice a chicken breast in half horizontally so its nice and thin, then cut them into strips. If the chicken is too thick (which mine usually is cause I’m lazy most days!) it isn’t cooked when it should be done, then the outside gets overcooked and the meat gets dry! Yugh! But these turned out perfect!! Serve them up with a fresh green salad and you’ve got a healthy and flavorful meal in under 30 minutes! What’s not to love about that?! Give this one a try!! Next up….. Honey-Lime Grilled Chicken! YUM! Coming soon….. Enjoy! 🙂

Baked Coconut Chicken (Printable Version)


1 lb chicken, cut into thin strips
Cooking spray

1/4 cup GF flour
Pinch salt

Pinch garlic powder

1 large egg
pinch salt

1 cup GF Panko bread crumbs

1/2 cup sweetened shredded coconut
1/2 teaspoon salt


Preheat oven to 450 degrees Fahrenheit.

Spray aluminum foil lined baking sheet with non-stick cooking spray

Bowl 1- add flour and spices. Mix.

Bowl 2-Add eggs and salt. Beat lightly with fork.

Bowl 3- Add panko, coconut and salt. Mix.

Place chicken in flour, shake off excess flour.

Dip chicken in egg. Drip off excess.

Roll chicken in coconut panko mixture. Press mixture lightly into chicken.

Place breaded chicken tenders prepared baking sheet

Bake chicken for 18-20 minutes depending on thickness of the tenders.

A Valentine’s Day Feast

We’ve all heard it…. “The way to a mans heart is through his stomach.” I am prrreeeety sure that’s true! ;)- And since I like to cook….. it works out great for us! I wanted to do something special for valentines day (feeling a little guilty since its too hard to attempt to go out to a restaurant and find gluten, dairy and tomato free food! Tack on yeast and soy free and I’m screwed! LOL!) So….needless to say…..staying home for a romantic home-cooked dinner for 2! But….I wanted to make the whole days worth of meals special….so I got up nice and early and made a delicious banana coffee cake and fresh fruit parfaits! Lunch was a quick trip home for grilled steaks (on my wonderful George Foreman!!) and homemade Ramen soup, which needs some tweeking before I post! Then for my masterpiece of a dinner! Parmesan-basil stuffed chicken breasts with pasta and mixed green salad. Dessert was easy (thank you Bobs red mill for your awesome chocolate cake mix!!) …chocolate cupcakes with dark chocolate frosting (Betty Crocker)! I was a good girl though…. most of these ended up in the freezer! Then I can pull one out for special occasions, or whenever I’m having a serious chocolate craving that I can’t resist LOL….I always wonder what in the world I’m going to do with an entire cake every time some event comes up! I don’t need to eat the whole thing, that’s for sure! Now I’ll be set for awhile!  Overall, it was a great food day and a nice Valentines day! And lucky you!! You’re going to get some amazing new recipes outta me! Hope you give em a try! Well worth it! Enjoy! 🙂

The topping was a little sweet for me….I think next time I’ll cut the streusel in half! You can try it either way though!

Banana Coffee Cake (Printable Version)


2/3 cup brown sugar

1/2 cup diced walnuts/pecans

1 tablespoon ground cinnamon

1 1/2 cups GF flour

¾ tsp xanthan gum

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

3/4 cup sugar

1/2 cup non-dairy butter, softened

1 large egg

2-3 Large ripe bananas, mashed

3 tablespoons almond milk

1 tsp vanilla


Preheat oven to 350°F. Grease an 8×8-inch glass baking pan. Stir brown sugar, walnuts, and cinnamon in small bowl until well blended; set streusel aside.

Sift flour, xanthan gum, baking soda, baking powder, and salt into medium bowl. Using electric mixer, beat sugar, butter, and egg in large bowl until fluffy. Beat in mashed bananas, milk and vanilla. Add dry ingredients and blend well.

Spread half of batter in prepared baking pan. Sprinkle with half of streusel. Repeat with remaining batter and streusel.

Bake coffee cake until tester inserted into center comes out clean, about 45 minutes. Cool coffee cake in pan on rack.

Parmesan- Basil Stuffed Chicken with Strawberry Sauce (Printable Version)


1 cup fresh strawberries, chopped

1/2 tablespoon white vinegar

2 Tbsp strawberry jam

Sea salt and black pepper

2 boneless, skinless chicken breast halves

1 oz Parmesan (or other white cheese)

2 large fresh basil leaves

2 tsp minced garlic

Chopped fresh basil


1. Preheat George Foreman grill to medium.

2. Cut all fat off of chicken. Cut a lengthwise “pocket “in each chicken breast half by cutting down through the middle of the chicken about an ¾ inch wide, but not through. Cut Parmesan cheese in 2 3×1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt, pepper and garlic and rub in on both sides. Place chicken on grill with the hold side at the top of the grill. Close grill and cook for about 12 minutes or until a thermometer in the thickest part of the breast reaches 180 F.

3.  In a small saucepan, combine strawberries, vinegar, and jam. Over high heat, cook sauce until strawberries are softened and sauce has thickened.

Serve chicken with strawberry sauce. Sprinkle with basil.

Fast Food Makeover!

I admit…..I miss fast food! Its hard to see and smell the delicious scent of hot cheesy pizza or Subway’s toasted sandwiches or greasy french fries and nuggets wafting in the air! Then I remember what it was like to feel AFTER eating that stuff……and I realize its SO not worth it! When you think about all the artificial “fillers” they put in that stuff…..yugh! I may miss it, but my body sure doesn’t! I stumbled across a McDonald’s McNugget copy-cat recipe, minus the fillers of course, so I thought I’d de-glutinize it and give it a try! WOW! Can you say good?!? I love cornbread and honey….and I like to dip my nuggets in honey (what choice do I have when I can’t have dairy, so ranch is out, and no tomatoes so ketchup is out!) So honey it is….I’ve made some good cornmeal chicken nuggets (not sure if Ive shared that yet or not) but these are just like the ones you buy at a fast food place, minus the oil, or from the freezer section. And do you know what the secret is to making them like they are?! They “mechanically separate” the meat… other-words mince it up really small…..and you can do that yourself with a food processor or blender. Which is just what I did! It was a little weird to do….but when you bite into that first crispy yet tender nugget, you understand why this is the step you don’t want to skip! you can vary this by using different spices and herbs inside the meat and/or the coating. For the coating you can use breadcrumbs, cornmeal, or even just flour. You can bake them (healthier version which I prefer to do) or you can fry them……and get an even more legit “fast food”ish product. I hope if you try these you are as impressed as we were! And now I don’t have to miss out on fast food! I can make my own nuggets and my own fries. I’ll post that recipe soon! But for now…..enjoy! 🙂

Restaurant-Style Chicken Nuggets (Printable Version)


2 chicken breasts

½ cup ready-made GF breadcrumbs

1-2 eggs, beaten

1 tsp basil, parsley or both (opt)

½ cup GF flour with salt & ground black pepper

½ cup corn meal

Vegetable oil (for fying)

Non-stick cooking spray (for baking)


Cut the chicken into small chunks so they will fit into the blender.

Put the chicken breasts into a food processer and pulse the chicken until roughly chopped. Now add the herbs and switch on the blender again, making sure the herbs are blended well with the chicken. Once that is done, pour the mixture into one of the bowls.

Take the eggs, crack them into a bowl and beat them.

Line up the chicken mix, the flour, the eggs, the breadcrumbs and the cornmeal in the 5 bowls.

Rub your hands with some flour to avoid them becoming too sticky or just wear disposable gloves! Then take some chicken mixture and roll it in the palm of your hands to create a smooth ball shape about the size of a ping pong ball.

Now take the nugget and roll it in the flour. When totally covered, roll it in the egg. Next, roll the nugget in the breadcrumbs OR corn meal. Gently press down on it to form the perfect nugget shape.


Lightly grease a nonstick baking sheet with olive oil spray. Place chicken on it. Bake in a preheated 425° oven for 6-8 minutes (or until the breading is crisp), then flip the chicken and bake for another 4-6 minutes or until reaches 180 degrees F.


Take your frying pan and put the vegetable oil into it. Heat the pan to medium so that the oil is hot but not smoking. Place the nuggets into the pan and cook gently on a low heat for about 5 minutes turning them every few minutes so they don’t burn. Once cooked place the nuggets on kitchen paper to drain any excess oil.

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