Posts Tagged ‘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.


Chicken Corn Chowder (Gluten & Dairy Free)

So apart from not having any time (although i DID finish my very last class last nite and i take the exam tonight! YAY!) we’ve been trying to limit our grocery spending. I’ve gotten organized, and have been sticking to it and can’t believe how much money we’re saving! This is partly because it’s pretty darn expensive to start a new career, especially when you go from a steady paycheck to commission based sales, and who knows when my next paycheck will be! We also have a whole pantry and freezer full of food. So…now I look at my week and how much stuff i need to do. That determines if I’ll have time to cook or not! LOL Either way i try to pick out quick and easy recipes, that either I can do, or hubby can help out with. I’m looking forward to a little more time to get back to cooking here really soon!

Another thing I look for is how much its going to make. Are there going to be leftovers?Also is the recipe budget friendly?! I use a weekly food planner to schedule out my meals for the week, determine the list of ingredients and then consult my freezer, fridge and pantry. Whatever i don’t have goes on the list. And if you haven’t downloaded a list app for your phone…do it! Oh my goodness, I don’t know how i survived without one before! LOL It’s great! I can make my grocery list right on my phone. I even programmed all the prices into it so when i make my list i know exactly how much we’ll need to spend for that weeks groceries. Then when you shop you just check it off right on your phone! No more forgetting the list on the fridge! LOL My attempt is $50 or less a week….and amazingly I’ve stuck to it, and even spent as little as $35 a week! I honestly didn’t know i had it in me! I’m the kind of girl who just buys whatever she wants…. but for now we’re on a tight budget. Hope that helps you out…its a great way to be both organized and save some money!

Now on to the recipe…. super easy, pretty quick to make…. and a great way to use up that leftover roast chicken from the weekend! LOL It made a huge pot, so we’ve been eating off it all week….score! No more cooking for me this week! It’s both gluten and dairy free, but still sooo delicious! Who doesn’t love chicken corn chowder right?! Enjoy 🙂

Chicken Corn Chowder  (Printable Version) Chicken corn chowder


1-15 oz can kernel corn and 1-15 oz can cream corn
1/3 cup cooked & crumbled bacon
2 green onions
3 medium potatoes, any kind, skins left on
2 tablespoons gluten free flour
3 cups almond milk
2-3 cups chicken broth
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
2 cups cooked chicken, chopped or shredded

Salt and pepper, to taste


In a large stock pot, let a dash of oil heat up. Wash and chop the potatoes, leaving skins on. Slice the green onions and separate the greens from the whites. Place the potatoes and white onion pieces into the pot and cook over medium heat 2-3 minutes. Sprinkle in the flour and cook, stirring constantly, for about 1 minute. Pour in the milk, chicken broth, thyme, parsley, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low, cover and simmer for 15 minutes or until the potatoes are tender. Add the corn, chicken, and bacon. Cook over low heat until heated through, about 5 minutes. Garnish with green onions, bacon, and cheddar cheese.


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.

Pork & White Bean Chili (Gluten & Dairy Free)

It really hasn’t been that cold here lately,  it was 50 degrees yesterday! YAY! I’m not complaining…but on those (seemingly rare!)  cold days… you need something to warm your belly up! This chili will certainly do the trick! Its thick and hearty and full of flavor. I kinda cheated this time and used the pre-done pork from the store…you know, that’s already cooked and shredded and has that yummy smokey flavor that I’ve gotta say, really adds to this chili! You can make it as spicy as you want….I left out that part cause I can’t handle that much zing! LOL It made a huge pot too! We were eating on this for like a week i think! And I did the overnight method on the beans, which this was actually the first time I’d ever made anything with dry beans. It was kind of a fun new cooking adventure for me! LOL Anyways….give this one a try…. who knows, maybe it will bring on the snow!?! Enjoy! 🙂

Pork and White Bean Chili (Printable Version)

Ingredients: Pork & White Bean Chili

For Beans:

  • 3 cups dry white beans
  • 2 slices bacon
  • 1 large onion, quartered
  • 1 qt. chicken stock

For Soup:

  • 2 Tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4-5 cups chicken broth
  • 2- (4 oz.) cans diced green chilies (opt)
  • 1 Tbsp ground cumin
  • 1 tsp oregano
  • pinch of red pepper
  • 2 cups cooked shredded pork (or chicken)
  • ¼ cup cilantro, chopped (opt)
  • Salt and pepper to taste


  1. Rinse and sort beans. Place them in a large pot, cover with water and soak overnight (or do the quick soak method: Cover with water, bring to a boil, remove from heat and let stand for 2 hours covered). Drain the beans, and return to the large pot. Add one quart of chicken stock, bacon and quartered onion to the pot. Add water until the beans are covered by 2 inches. Heat the beans to boiling, then reduce and simmer for 1-2 hours or until the beans are tender. Set aside.
  2. Meanwhile, heat oil in a large pot over medium high heat. Sauté onion and garlic until tender. Drain the beans and add to the pot with the broth, diced chilies, cumin, oregano, and red pepper. Bring to boiling and simmer for 20 minutes. Mash the beans slightly to thicken. Add the pork/chicken and chopped cilantro. Top with cilantro and cheese if desired.

Grilled Chicken, Peach & Caramelized Sweet Onion Pizza (Gluten Free)

You might be thinking what in the world is this girl thinking?! LOL I know it sounds a little…. uhm, gourmet, but just trust me on this one ok?! It is incredible!! The peach and caramelized sweet onions (and not just any onions mind you, these were amazing Walla Walla Sweet Onions, omg are they gooood!) add a nice sweet flavor that is an amazing flavor combination with the savory basil and smokey bacon flavors. I can’t even tell you how freakin good this pizza is!! Its similar to the Strawberry-Basil Chicken Bacon Pizza I made a while back. That one is delish too! I’m kind of on a mission to make as many different and unique kinds of pizza! I absolutely loooove pizza, I mean who doesn’t right?! LOL  Its hard for me since I can’t have tomatoes or dairy, really, so coming up with new and exciting recipes for delicious pizza is my new thing! These are great cause the crust is super easy to make, and its yeast-free! Bonus for me!! To make it dairy free, just sub the cheese for soy-cheese. I splurged on regular mozzarella this time but to each their own right?! I’ve got some great pizza ideas rolling around in my head, so stay tuned!! Plenty more options to try soon! In the meantime tho, give these 2 pizzas a try!! It IS Friday….. so how bout some home-made gourmet pizza and a movie?! YAY for date nite right?! Enjoy! 🙂

Grilled Chicken, Peach & Caramelized Sweet Onion Pizza (Printable Version)


3 prepared mini pizza crusts made w/ basil

3 Tbsp peach jam

1/2 Medium sweet Onion

1⁄2 teaspoon Minced Garlic

1 large Peach, peeled & sliced

1 tsp basil

1 cup shredded Mozzarella Cheese

1 boneless chicken breast

1/4 cup cooked, crumbled bacon bits


  1. Preheat oven to 425 degrees.
  2. Prepare pizza crust as directed on GF Bisquick box.
  3. Spread dough into 3 greased mini tart pans. Bake 10 minutes.
  4. Rub oil and basil onto the chicken breast and grill on a George Foreman grill on med-high until cooked thru. Cut into strips.
  5. Caramelize the onion on medium heat, add in garlic for last 5 minutes.
  6. Remove crust from oven and spread with jam and half the mozzarella cheese.
  7. Add the peaches, chicken, caramelized onions and bacon bits. Top with rest of cheese and sprinkle with basil.
  8. Bake for 15 minutes or until browned.

Pineapple Chicken Pizza (Gluten, Dairy & Yeast Free)

For some reason Ive been craving pizza lately. And I like to try new kinds……as you can tell by my last few pizza posts! Ive got a few more up my sleeve, but this one i just had to share cause its so darn tasty! I LOVE pineapple chicken……and I had a nice fresh pineapple, so I thought….why not just make a pineapple chicken pizza?! I had just bought some applewood-flavored liquid smoke too, so I gave that a try…….the flavor of this pizza is amazing!! I used real cheese, but to make it dairy free, just use soy cheese. These reheat really well too……mmmm can’t wait for lunch leftovers today! And i just have to say it…….again…..i LOVE my mini tart pans!! They make the crust SOOO much better!! And then they’re also portion controlled! LOL  The kitchen is coming along……I should have some photos up soon……which means a bake-a-thon is in the works!! YAY!! I can’t WAIT! Got any pizza suggestions or requests, let me know! Im always up for trying new things!! Enjoy! 🙂

Pineapple Chicken Pizza (Printable Version)


Pizza Crust:

1 1/3 cup GF Bisquick

½ cup water

1/3 cup oil

2 eggs

Cooking spray

2 chicken breasts, cut into 1-inch pieces

Applewood-flavored Liquid Smoke

Chicken broth


1 cup grated mozzarella cheese
1/2 cup grated cheddar cheese

¼ c crumbled bacon bits
½ cup diced fresh pineapple
2 green onions, chopped

¼ cup diced sweet red pepper


Preheat the oven to 425 degrees. Mix crust ingredients in medium bowl. Spray 6 mini tart pans and spread crust evenly into pans. Bake 10 minutes. Meanwhile cook the chicken in the chicken broth and liquid smoke until cooked through. Top with the cheddar cheese, then the chicken, bacon, pineapple, peppers, onions and mozzarella cheese. Bake for another 10 minutes, until all the cheese is melted and the crust is golden brown.

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.

Strawberry-Basil Chicken & Bacon Pizza (gluten-free)

So…we had a blast on our trip! I got spoiled having a kitchen, even if it was only for the weekend! And my new thing is breakfast burritos in corn tortillas!! I’m gonna just start making up a big batch of the fillings and each morning fill up a little corn tortilla and have me a tasty breakfast! LOL  We also went out to a couple places that accommodated gluten free! One was the Texas Roadhouse. Now I’m not a big meat eater… but omg! Their slow roasted chicken was to die for! Apparently you  brine it, so that is next on my to try list! We also went to Mai Thai, and it was absolutely delicious! I got the pineapple fried rice… and now I’m set to make my own version of that!! If you have either of those places nearby……seriously go hit em up! Between the amazing food and the great deals I got shopping (yay new clothes & shoes!) I had a fabulous weekend with my sissy and her fam! Glad to be home now…kitchen mess and all! Anyhow… before we left I made this… on with the recipe part! LOL

Ok I know what you’re thinking…..what in the world is this weird pizza? But you’ve gotta just trust me on this one….its absolutely fantastic!! I really wanted to try something different, and well……this was it! And I’m so glad i took a chance on it cause it’s a keeper! Even hubby loved it! The flavors of the bacon and sweet onions combined with the strawberries and basil….mmmmmm! I want to make another batch of these! I make them in the 4 inch mini tart pans! The crust tastes so much  better this way, it bakes up the edges and the cheese kinda melts down it and bakes on there! Its like a little gluten free deep dish pizza! I also used dried basil instead of Italian seasoning in the crust to give it a little more basil flavor! To make it dairy free, just use soy cheese. The best part about this was that i got to use the fresh basil out of my own veggie garden! THAT was pretty exciting! 🙂 I also made a dessert pizza but……you’ll have to wait for that one! Enjoy! 🙂

Chicken Bacon & Strawberry Pizza (Printable Version)

½ cup strawberry jam

1 cup cooked chicken breast, chopped

½ cup cooked, crumbled bacon
1/4 cup sweet onion, diced
1 cup shredded mozzarella cheese
2 fresh basil leaves, finely chopped
1/2 cup fresh strawberries, diced

1 GF Bisquick Pizza crust + dried basil

Make pizza dough following package directions. Place dough in 6 mini tart pans or 1 large tart pan (or pizza pan). Bake crust for 10 minutes at 425 F. Take out of oven and spread jam over crust. Add half the cheese, sprinkle on the toppings and top with the remaining cheese. Bake for another 10-15 minutes or until lightly golden. Remove from oven and let cool for a few minutes. Remove from tart pans.

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.

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