Category Archives: Chicken

Buffalo and Blue Cheese Chicken Salad

In past posts I have mentioned my deep affection for all things with Buffalo sauce and Blue Cheese.  I adore it. Almost unnaturally so.  So, when I needed to use up some leftover grilled chicken breasts, I remembered this recipe from my beloved Cook’s Country magazine and decided to make it. Oh.my.goodness. This chicken salad is just awesome. This is not the kind of chicken salad that is lettuce with chicken on it. This is the yummy, creamy, bad for you kind that you put on white bread and snarf down. It is filled with chicken, blue cheese, mayo, hot sauce AND blue cheese dressing.  This is not gourmet food people. This is comfort food and it is ROCKIN’. If you have some leftover chicken from all that summertime grillin’ I know you are doing, then try this chicken salad. You will be so happy.

Buffalo and Blue Cheese Chicken Salad

from Cook’s Country magazine June 2007

1/2 cup mayonnaise
1/4 cup crumbled blue cheese (or more!)
3 tablespoons hot sauce (Use MORE!! And, use Frank’s)
2 tablespoons bottled blue cheese salad dressing (We used Naturally Fresh)
2 celery ribs chopped
5 cups cooked boneless, skinless chicken breast, chopped
Salt and pepper

Combine mayonnaise, cheese, hot sauce, dressing, celery, and carrot in large bowl. Add chicken and toss until coated. Season with salt and pepper. Serve or cover and refrigerate for up to 2 days.

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Awesome Chicken Satay

Last night, Ren and I had one of the most awesome dinners we have had in a long time. I absolutely adore Chicken Satay and I could probably drink the peanut sauce that it is served with. I have had this countless times at different Thai restaurants, but for some reason, never made it at home. But, I can assure you, this won’t be the last time we make this. It was outstanding and pretty easy to do. I served this with a wonderful Asian slaw that Ren devoured. I mean, he seriously devoured it. So, if you want a yummy meal to serve your family over Spring Break, try this one. You will be happy you did.

Chicken Satay

From Everyday Food

2 boneless, skinless chicken breast halves (6 to 8 ounces each), thinly sliced lengthwise into 12 strips

1 teaspoon toasted sesame oil

1 teaspoon soy sauce

1 garlic clove, minced

1/2 teaspoon red-pepper flakes

  1. In a bowl, toss chicken with sesame oil, soy sauce, garlic, and teaspoon red-pepper flakes. Season with salt and pepper. Thread each chicken strip lengthwise onto a skewer.
  2. Grill chicken on a grill pan or grill for 1 to 2 minutes per side. Serve with spicy peanut dipping sauce.

Spicy Peanut Dipping Sauce

Adapted from Cook’s Illustrated

½  C. smooth peanut butter

¼ C. hot water, plus more if needed

2 TBS soy sauce

2 TBS lime juice (I should tell you to use fresh, but I didn’t)

2 TBS Asian chili sauce (Sriracha sauce)

1 TBS dark sesame oil (I probably used more than this since the original recipe didn’t even call for it, but I LOVE IT)

1 TBS dark brown sugar

2 cloves of garlic, minced

1. Whisk the peanut butter and hot water together in a medium bowl.

2. Stir in remaining ingredients.

**The original recipe only called for ¼ cup of hot water, but I like  my sauce a little more thinned out, so I added a little bit more.

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Filed under Appetizer, Chicken, Sauce, Spicy

Buffalo Chicken Quesadillas

I know. I know. You are wondering what my obsession with all things Buffalo is. I think I would try any recipe that had Buffalo in the title. Anyway, I made these the other night for about the 5th time in just a couple of months. These are perfect for those nights that you have some leftover chicken and don’t know what to do with it. I clipped recipe out of the AJC many years ago with the intention of making it and I never did. When I finally got around to making it for the first time, Ren and I ate the whole quesadilla standing up. We didn’t even have the decency to sit down. They are that tasty and that easy.

Buffalo Chicken Quesadilla

From the Atlanta Journal Constitution

1 cup chopped cooked chicken breast

Enough Frank’s hot sauce to really coat the chicken

4 tortillas (We used 6)

1 cup shredded cheddar cheese

Crumbled blue cheese

1. In a bowl, combine chicken and hot sauce.

2. Butter the tortillas. Turn on griddle or skillet to medium heat.

3. Sprinkle tortilla with cheddar and blue cheeses, then top with chicken. Then, sprinkle with a little bit of extra cheddar to help top tortilla stick. Top with second tortilla and cook until golden brown. Carefully flip and cook until underside is golden and cheese has melted. Yum.

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Grilled Chicken Wraps

This is one of those recipes I have been making since we first got married almost 15 years ago. It is simple and completely awesome. It basically is a chicken version of a gyro wrap since most of us don’t have a spit grilled lamb just lying around at home. What makes this wrap so awesome is twofold. First, the tzatziki sauce. I could drink this stuff. I have been known to just eat it with some warmed pita bread for lunch. I love it that much. Now, I know that it isn’t a completely traditional tzatziki. Traditional tzatziki is made with all plain yogurt. But, you know what??? That is just too damned sour for mine and Ren’s liking, so I make mine with almost equal parts yogurt and sour cream. I guess I really don’t care how authentic it is, I just want it to taste good to me.  The second crucial part is the pocketless pita. These are the type of pita breads that gyros are served in at restaurants, not the ones with a pocket. We buy the Kontos brand from Costco.  This batch of sauce usually makes enough sauce for several wraps. Please note that if you keep the tzatziki around for too long, the garlic gets strong enough to kill a vampire. Not so much a problem for us, but you may not like it that strong or don’t live near any vampires. 🙂

Grilled Chicken Wraps

Grilled chicken breasts –We grill chicken tenders with a good amount of cracked pepper and sea salt.

Tzatziki sauce, recipe follows

Good Quality Feta

Pocketless Pita bread, We use Kontos brand

Shredded lettuce

  1. Preheat oven to 350. Warm the pita bread in the oven until just warm and soft, not rock hard.
  2. Spread some Tzatziki on the pita. Top with grilled chicken, lettuce, feta and some additional Tzatziki, if desired.

Tzatziki Sauce

1 C. sour cream-I prefer the full fat, but use what you have

½-3/4  c. plain yogurt, preferably Greek yogurt

3 cloves garlic finely minced I use more because we LOVE garlic, but adjust to your taste

1 large cucumber, peeled and seeded

Sea Salt

  1. Mix sour cream, yogurt, and minced garlic in a bowl. Set aside.
  2. Shred seeded cucumber on the large holes of a box grater that has been placed over a double layer of paper towels. After grating, fold the paper towel around the cucumber and squeeze out all the excess water that you can.
  3. Gently stir the drained cucumber into the sour cream mixture.
  4. Add desired amount of sea salt.

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Filed under Cheese, Chicken, Greek, Sandwiches

Sauteed Lemon Chicken Strips

Hello again. I’m sure some of you thought I fell off the face of the earth or just gave up on this whole blogging thing. I didn’t. Life just got super busy. My sweet baby girl turned 2 and I have been busy with that and other things. But, I have been cooking, so some pretty good recipes are coming your way. Tonight we had Sauteed Lemon Chicken Strips. Lord, these are so dang good. I mean, super good. Serve it to company good.  It is really Chicken Piccata, but a bit easier. I LOVE using chicken tenderloins because they cook up so quickly and are generally, well, very tender.  I served this with Alton Brown’s Oven Baked Brown Rice (recipe coming). This is yet another awesome recipe from Cook’s Country magazine. You really should subscribe to that magazine. No, they aren’t paying me. I just love it.

Sauteed Lemon Chicken Strips

You can make your own chicken tenderloins by slicing boneless, skinless breasts lengthwise into 3/4-inch strips. Serve over egg noodles or rice pilaf.

Serves 4

1 ½ pounds chicken tenderloins

Salt and pepper

2 TBS olive oil

3 TBS unsalted butter

3 garlic cloves, minced

2 TBS drained capers

1 TBS all-purpose flour

1 C. low-sodium chicken broth

1/3 C. fresh lemon juice

2 TBS fresh minced parsley

1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Cook half of chicken until golden brown and cooked through, about 2 minutes per side. Transfer to platter and tent with foil; repeat with remaining oil and chicken.

2. Add 1 tablespoon butter, garlic, and capers to empty skillet and cook until fragrant, about 30 seconds. Stir in flour and cook until beginning to brown, about 30 seconds. Stir in broth and lemon juice and simmer, scraping up any browned bits, until slightly thickened, about 3 minutes. Off heat, whisk in parsley and remaining butter. Stir in browned chicken along with any accumulated juices and season with salt and pepper. Serve.

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Buffalo Chicken Pizza

I love, love, LOVE this pizza. If you like wings, and who doesn’t, then you will love this pizza as much as we do. I actually love anything with hot sauce and blue cheese on it. In fact, I might even eat a shoe if it had Frank’s hot sauce and a sprinkling of blue cheese on it. I just love the combination.  This pizza would be perfect on Super Bowl Sunday cut into small pieces as appetizers. Also, next time, I might make my homemade blue cheese dressing to drizzle on top. YUM!! Go make this pizza. Now. Right now. This recipe is a combination of  different recipes I found on the internet, but the main one was Rachael Ray’s Buffalo pizza.

Buffalo Chicken Pizza

Ingredients

  • 1 ½ chicken breast cooked and chopped
  • Extra-virgin olive oil, for drizzling
  • 1 pizza dough, store-bought or homemade
  • 3 Tablespoons butter
  • 1 tablespoon Worcestershire sauce
  • ½ cup medium to spicy heat hot sauce-It’s gotta be Frank’s hot sauce.
  • 1 cup shredded Monterey Jack cheese or your favorite mix-We like the Mexican blend.
  • 1/2 cup blue cheese crumbles-Or, more. More is better.

Directions

  1. Preheat oven to 500 degrees.
  2. Melt butter and stir in Worcestershire and hot sauce. After the butter is melted and the sauce is well combined, mix some of the sauce with the chopped chicken. Set aside.
  3. Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Drizzle a little olive oil on pizza pan or cookie sheet. Place pizza on cookie sheet and bake the pizza for about 6 mins. The pizza dough should not be browned only partially baked.
  4. After the pizza has cooked a bit, cover the pizza dough with a little more of the Buffalo sauce (just enough to coat the bottom), the saucy Buffalo chicken, and the cheeses. Bake for another 10 minutes or until browned and crisp.
  5. *You can use a rotisserie chicken, store bought Buffalo sauce and a pre made crust for an easier meal.

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BBQ Chicken Pizza

Last night, Ren and I decided to make “dueling” pizzas. We made BBQ Chicken and Buffalo chicken pizzas to see which we one liked better. Needless to say, it was a draw. They were both outstanding. I made homemade dough for these pizzas, but that was totally not necessary. I don’t know why I feel the need to make things harder because any store-bought dough or premade crust would be fine.  We also grilled a bunch of chicken to use on both pizzas, but for an easy weeknight meal, a rotisserie chicken would be perfect.  The thing that I liked the best about the BBQ pizza was the lime sauce that you drizzle over it. Even though it was a bit unconventional, it really made the pizza stand out.  This is another great recipe from Cook’s Country magazine.

BBQ Chicken Pizza

Serves 4

1 rotisserie chicken , skin discarded, meat shredded into bite-sized pieces (about 3 cups)
1/2 cup barbecue sauce-We used Stubbs spicy BBQ sauce. That sauce ROCKS!
1/4 cup finely chopped fresh cilantro-Again, no cilantro here
1/2 red onion , sliced thin
5 tablespoons extra-virgin olive oil
Salt and pepper
1 (1-pound) ball ready-made pizza dough-Or, homemade if you are a nut like me.
1 cup shredded Mexican cheese blend
1/2
cup sour cream
2 tablespoons juice from 2 limes-

1. Adjust oven rack to upper-middle position and heat oven to 500 degrees. Combine chicken, barbecue sauce, and 2 tablespoons cilantro in medium bowl. Toss onion, 1 tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper in small bowl.

2. Brush additional 2 tablespoons oil all over rimmed baking sheet. On lightly floured surface, roll dough into 16- by 9-inch oval (about ¼ inch thick) and transfer to prepared baking sheet. Brush dough with remaining oil and bake until dough begins to brown and bubble, about 6 minutes.

3. Scatter chicken mixture over dough and top with onion mixture. Bake until onion begins to brown, about 10 minutes. Sprinkle cheese over pizza and bake until melted, about 5 minutes. Transfer to cutting board. Whisk sour cream, lime juice, and remaining cilantro in small bowl, then drizzle over pizza. Slice and serve, passing sauce at table.

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Filed under Cheese, Chicken, Pizza