Category Archives: Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.


  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades


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Chicken Empanadas

Chicken Empanadas

Chicken Empanadas

It’s taken me a while to post another recipe. I’d like to say I was to busy, but the truth is I’ve been too lazy. A couple of weeks ago I was wondering what I would serve for the Super Bowl Game. I decided to surprise Mark with something I had never made him. Chicken Empanadas won and he loved them. Just another recipe from my California past life.


  • 5 pounds chicken thighs, bone-in, skin-on (you really do want all that wonderful flavor the bone and skin bring)
  • All meat seasoning (or if you prefer just use salt and pepper)
  • DSC_00902 TB vegetable oil
  • 1 heaping TB of salted butter
  • 2 stalks celery, diced
  • 1 carrot, peeled, diced
  • 1 small yellow onion, diced
  • 4 cups chicken broth
  • 2 Chipotle peppers in Adobo sauce, diced
  • 1 tsp ground cumin
  • 1 tsp Mexican oregano, ground (please don’t substitute for Italian, it’s just not the same)
  • 2 cups Green Tomato Enchilada Sauce (you can find my recipe for this on this blog)
  • a couple handfuls of shredded Mexican cheese blend
  • 1 box of Pillsbury Pie Crust (by all means make your own, I was just being lazy again)
  • 1 egg, whisked with a splash of water
  • a bit of flour

DSC_0092Season all sides of your chicken thighs with the all meat seasoning. Make sure the seasoning is thoroughly rubbed into the skins. Using a heavy bottom pot, I use my dutch oven, melt the butter into the oil over medium heat. Brown the thighs to a golden color on both sides and set aside. You may need to work in batches as not to overcrowd the pot. Once all the chicken is browned and removed from the pot add in the celery, carrot and onion and stir until just becoming fragrant. Stir in the chicken broth, Chipotle peppers, cumin and oregano. Return the chicken thighs to the pot and bring to a boil. Lower the heat, cover and simmer for 2 hours. Stir about half way through this cooking process.

At the end of the 2 hours remove from heat and cool for about 20 minutes uncovered. Now shred the chicken, discarding the skin and bones. Place the shredded chicken in a large bowl. Combine the Green Enchilada Sauce DSC_0096with the shredded chicken and set aside.

Preheat your oven to 400 and line a baking sheet with parchment paper.

Working on a slightly floured surface and using a rolling-pin, roll the pie crust out just to flatten it a bit and make it a tiny bit thinner. Cut out a 6″-inch circle. I use a small bowl for this and usually can get 2 cut outs at one time. The 2 prepared DSC_0098pie crust in the box will yield you 7 Empanadas. Place the 6″-inch circles of crust on the baking sheet. Brush each crust with the egg wash. Place a heaping tablespoon of the chicken mixture in the center of one side of the crust. Top with a sprinkle of shredded cheese and fold the crust over the mixture until the sides meet. Using a fork, press the sides together to form a seal in the dough. Brush the tops of the Empanadas with the egg wash and bake for 20 minutes.

DSC_0100Let cool for about 5 minutes before serving. Serve with sides of sour cream, guacamole or salsa.

Tip:  You will have enough chicken to make 14 Empanadas, but you can also put any leftover shredded chicken in a zip lock freezer bag and freeze for future use in tacos, enchiladas, tamales or nachos.

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Posted by on February 9, 2014 in Chicken


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Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a Butternut Squash Chicken Sauce

Black Bean & Spinach Enchiladas with a
Butternut Squash Chicken Sauce

While we were enjoying our “Leftover Delight” dinner of Butternut Squash & Chipotle Chicken Stew Mark said “This would be great in an enchilada type thingy.” So that’s exactly what you have here in this recipe. We absolutely enjoyed this new spin on enchiladas.


  • about 3 cups of butternut squash soup that has been combined with shredded chipotle chicken. (Both recipes you can find here on my blog) OR  just use the leftover soup as the sauce.
  • 1 dozen corn tortillas
  • about 3 cups shredded spinach
  • a handful of parsley, chopped
  • 3 Roma tomatoes, diced
  • 1/2 red onion, diced
  • 2 cups re-fried Black Beans
  • 2 cloves garlic, minced
  • ground black pepper
  • about 2 cups Mexican blend shredded cheese

Pre-heat your oven to 350 and butter a casserole dish. You can use a non-stick spray if you want.

Mix together the spinach, parsley, tomatoes, onion, re-fried beans and garlic. Season with a bit of black pepper. Make sure your corn tortillas are warm and soft to ensure easy assembly. I microwave mine for a few minutes working with 6 at a time. Put a heaping tablespoon of the bean mixture in the middle of the tortilla and roll up. Place each one side by side in your casserole dish. Once all 12 have been assembled, spoon the butternut squash soup over them and top by sprinkling the shredded cheese. Cover with foil that has been sprayed with a non stick spray, this will keep the cheese from sticking. Bake for 15 minutes, remove the foil and bake for another 15 minutes. Serve over a bed of shredded spinach and kale with a dollop of sour cream on top.

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Butternut Squash & Chipotle Chicken Stew (Leftover Delight)

Butternut Squash & Chipotle Chicken Stew

Butternut Squash &
Chipotle Chicken Stew

I have to admit we enjoyed the Butternut Squash Soup so much that I froze the leftover for future meals. Mark asked me to try adding leftover Turkey to the soup. Well, I loved his idea but why not bump up the flavors a bit by adding leftover shredded Chipotle Chicken? And that’s exactly what I did and discovered a wonderfully flavored stew. Just lovely and oh so belly warming during these cold days.


  • leftover Butternut Squash Soup
  • at least 2 cups, leftover, shredded, Chipotle Chicken

Now, I don’t know how much easier this could get…..oh yes I do. Combine both ingredients in pot and re-heat over medium-low. When heated thoroughly try serving this wonderful leftover combination with some nice hot Blue-Cheese Popovers. (All recipes can be found here on my blog, just search Butternut Squash Soup, Shredded Chipotle Chicken in a Crockpot and Blue-Cheese Popovers.)


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Chicken Chilaquilas

Chicken Chiliquillas

Chicken Chilaquilas

Yum, Yum, Yum ….. another recipe that sends me back to my Southern California roots. Chilaquilas of any kind are just a great way to use up leftovers. Whether you make them for breakfast by adding some scrambled eggs or use them as an afternoon snack, they will hit the spot.

Ingredients:  Serves 3 to 4 people

  • 12 corn tortillas, cut into eighths
  • vegetable oil for frying
  • a couple of cups of shredded Chipotle Chicken (see my recipe)
  • 1 1/2 cups Green Tomato Enchilada Sauce (see my recipe)
  • 3/4 cups Queso Fresco
  • 1 to 1/2 cups shredded Mexican Cheese

Preheat your oven to 375 and butter your baking dish

In a large skillet over medium-high heat, fry the corn tortillas pieces until they are thoroughly browned.

In a large mixing bowl, gently combine the fried tortillas, shredded chicken, green tomato enchilada sauce and the queso fresco. I use my hands to do this, it’s messy but you can mix all the ingredients gently this way. Place in the baking dish, sprinkle the shredded cheese over the top. Cover with foil that has been sprayed with a pan release. Bake for 10 minutes, remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.

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Citrus & Saffron Grilled Chicken

Citrus & Saffron Grilled Chicken

Citrus & Saffron
Grilled Chicken

It’s summer time and grilling chicken is a must. I love citrus and saffron flavored chicken. Here’s an easy way to have it all.

Ingredients for brine:

  • 1 1/2 cup apple cider vinegar
  • 1 grapefruit, peeled and quartered
  • 1 TB Kosher Salt
  • 1/2 tsp Saffron
  • half an onion, quartered
  • water if needed

Using a food processor blend all of the ingredients until well blended. Place the brine mixture in a large freezer zip lock baggy and place your chicken pieces in the bag. Swish it all around and refrigerate over night. Add water if you are needing more marinade to cover all the chicken pieces.

Tips: We grill our chicken on low heat for 60 to 70 minutes. Basting frequently during the last 20 minutes of the grilling process.

Ingredients for basting mixture:

  • 1 stick of salted butter
  • 1/4 tsp of saffron
  • juice of 2 limes

In a small sauce pan melt the butter, then add the saffron and limes juice. Use this mixture frequently to baste your chicken on the grill.

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Posted by on July 16, 2013 in Chicken, Dry Rub & Marinades


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Pesto Crusted Baked Chicken

Pesto Crusted Baked Chicken

Pesto Crusted Baked Chicken

As I am sure many of you have been told by some people, mostly for me, women, that tell me they hate to cook. Throughout the years I continually find this humorous, as they generally love to eat good food or their family needs to be fed.

So here’s my thoughts and suggestions on this. Cooking for those that don’t totally enjoy the planning, prepping, dicing and saucing of it all can begin to feel like a chore. But we all need to eat so why not try making something that taste great instead of picking up fast food for the convenience of it all. By learning new recipes, developing your skills a bit and learning to cut corners, you too can create meals for yourself and your loved ones that are enjoyable rather than just edible.

Go ahead, those of you that declare you don’t enjoy cooking try some of my recipes. Those of you that love to cook, help someone learn the functionality of it all. Nutrition, feeding our bodies and souls. Try cutting corners to make something specially delicious for yourself and then tell me you didn’t enjoy the process just a tiny bit.

DSC_1203 (2)Ingredients for a quick pesto sauce

  • 1 couple handfuls of fresh basil leaves
  • 1 handful of fresh parsley leaves
  • 1/3 cup of so of grated or shredded Parmesan Cheese
  • 1/4 cup or more of Olive Oil
  • a handful of walnuts
  • Kosher salt to taste
  • ground black pepper to taste

Ingredients for the chicken

  • Chicken Breast Tenderloins, no skin
  • 1 box of “Shake N Bake” original chicken seasoning mix

Using a food processor or blender add all of the above ingredients for the pesto sauce, except the salt and pepper. Process until smooth. Add more oil if necessary. Taste, add more cheese if you like, process again then season with the Kosher Salt and ground black pepper to your liking.

Wow, now you have a flavorful pesto sauce that can be used for many different recipes. 

DSC_1211 (2)Place the chicken tenderloins and the pesto sauce in a gallon size ziplock baggy. Squish it all around to make sure each piece is covered. Refrigerate for at least 1 hour.

Take each piece of the chicken and apply the “Shake N Bake” seasoning  just like instructed on the box. Bake as per the instructions on the box also. The end result is a lovely flavored baked pesto crusted chicken for dinner tonight.


Posted by on July 1, 2013 in Budget friendly dishes, Chicken


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