Posts filed under ‘chicken’

Pomegranate Molasses Chicken

I haven’t been cooking dinners lately. I am so tired by the time I get home from work that all I wanna do is sit on my couch until the couch molds to my butt. Come to think of it. I think we have a take out menu from every local joint within 5 miles of our apt now. I know Spicy Thai’s number by heart. I have a feeling this isn’t something to be proud of though.

To be honest, I miss cooking. But I love eating out on the weekends with friends and family. See the dilemma. When’s a girl have time to cook? So I made a deal with my hubs. Friday night is date night (as usual) but Saturday night Wifey cooks dinner and Husband does the dishes. I’d say that’s win win for everyone, no?

Now you all know I have an obsessive personality. Right now its all about the pomegranate molasses. I used pomegranate molasses for some cupcakes back in December and ever since I’ve been wanting to make some more pom molasses to cook something savory. And tonight was a good a night as any.

BTW I am feeling kinda girly. I got my nails did this afternoon b/c T and I are chaperoning his school’s Winter Formal tonight. There’s just something about hormonal boys and girls bringing sexy back on the dance floor that makes me nostalgic for my high school days. Things don’t change much. They just seem to get “shorter” and “tighter”. LOL.

Maybe if you ask nicely I’ll post some pictures tomorrow. Maybe…

Until then you’ll just have to be happy with some breasts. teheee…

Recipe adapted from Gluten-Free Girl


4 chicken thighs (I used 3 large chicken breasts)
4 tbsp of olive oil
2 tbsp of butter
1 large white onion, chopped (I used 1/2 an onion)
4 cloves of garlic
1/4 cup of cashews (I used 1/2 cup of cashews)
1/4 cup of pistachios, shelled and unsalted (I omitted)
zest of one lemon (I used about 1 tbsp)
juice of one lemon (I used about 2-1/2 tbsp)
4 tbsp of pomegranate molasses*
1 tbsp of sugar
1/2 tsp of salt (or to taste)
1-1/2 cups of chicken stock (I used fat free chicken broth)

* If you can’t find pom molasses, you can make yourself!


Heat olive oil with butter in a heavy saucepan. After butter has melted, add the chicken thighs. Brown them, about 1-2 minutes on each side. Take off heat and put on plate. Cover with foil to keep warm. Set aside.

Add the onion to the olive oil and butter mixture and cook until soft, about 1-2 minutes. Add garlic. When garlic is golden, add the cashews and pistachios. Stir these continuously until they are golden and aromatic, about 3-5 minutes. Watch them closely. They can burn fast!

Add the chicken stock, pomegranate molasses, lemon juice, and lemon zest. Bring mixture to a boil. Add the sugar, salt and pepper to taste.

Place the chicken back in saucepan and let simmer, on medium-low heat, for about twenty minutes, or until they are tender.

(I served with Parmesan Garlic Mashed Potatoes and Roasted Asparagus.)


Husband rating: A-
He loves chicken but this wasn’t his favorite chicken recipe. I think the pom molasses was a sweet and tangy flavor that he isn’t use to but he still ate it up!

Wifey rating: A/A+
The chicken was moist and full of flavor. I love the sweet and tangy flavor that the pom molasses added to the chicken, garlic and onion. The cashews were so good with the chicken too. Definitely will make this again.

January 24, 2009 at 8:11 pm 12 comments

Ranch Chicken Wontons Cups

Damn you April aka SB (said with love of course). It’s all your fault.

I was all set last night to eat a healthy salad (ok who we kidding I was totally gonna order pizza) and then I see her “heaven in a wonton” post and I got a craving. Cravings are evil. They make you do bad things like go to the grocery store just for some Hidden Valley Ranch dressing b/c thats the only thing you don’t have in your pantry to make April’s heaven in a wontons.

… and my friends know how much I hate driving.

That’s why you should make these. They were worth the drive.

Recipe from Wine Lovers Cooking Diary

Makes about 50 wontons


1 pkg wonton wrappers
3-4 chicken breasts, boiled and shredded (I used pre-cooked chicken strips, chopped)
2 packages shredded taco cheese (I used cheddar-jack cheese)
1 (16 fl oz) bottle Hidden Valley Ranch salad dressing (not light or fat free)
1 tsp chili powder + extra for garnish
green onion to taste, chopped


Preheat oven to 425F.

Line cupcake pan with wonton wrappers. Bake 3-4 minutes until edges are brown. Continue with all wrappers until they are complete. Arrange baked shells on cookie sheets.

In a large bowl, mix shredded chicken and entire bottle of ranch dressing. Add 1 tsp chili powder (can add more depending on your taste). Fill shells with chicken mixture and sprinkle each one with additional chili powder. Top with cheese and green onions.

Bake until cheese is melted, about 3-4 minutes.


Husband rating: A+
He wasn’t very delicate eating the wonton b/c he stabbed himself in the lip trying to eat the whole thing in one bite. (Dork!) but after he got over the initial pain he raved about it and had 5 more. HAHA

Wifey rating: A+
I ate way too many of these little suckers. You think they are small and harmless but before you know it you’ve eaten 10+, barely breathing and in a wonton coma. I am looking forward to leftovers for lunch.

November 19, 2008 at 7:36 am 16 comments

Savory Rugelach x 2

I bet you have a deja vu feeling right?

You’re thinking you’ve seen rugelach on my blog before.

Do not adjust your screen.

Your eyes do not deceive you.

I made rugelach with my baking group, Tuesdays with Dorie, just a few days ago. Unfortunately I wasn’t impressed with my rugelach. I got major filling leakage and scrubbing burned preserves off my silicone mat killed my blissful baking mood. So I crossed rugelach off my baking to-do list and starting thinking about other ways to use my leftover 4oz of cream cheese. I probably wouldn’t have made rugelach again if I hadn’t read fellow TWDer, Holly of Phe/MOM/enon‘s blog about wanting to try some savory rugelach ideas. After I read cheese, barbecue chicken and bacon, I knew I’d dust off my disgruntled rugelach ‘tude and give it another try!

Isn’t everything better with cheese?

(Recipe adapted from Dorie Greenspan & Phe/MOM/enon | photos from me!)


For rugelach dough
4 oz cold cream cheese, cut into 4 pieces
1 stick (8 tbsp) cold unsalted butter, cut into 4 pieces
1 cup all purpose flour
1/4 tsp salt

For chicken pesto filling
1/4 cup pesto
1/4-1/2 cup mozzarella cheese
1/2 cup shredded chicken (I used pre-cook chicken strips, chopped)
1/4 cup tomatoes, chopped
sesame seeds
olive oil

For bbq chicken & bacon filling
1/2 cup shredded chicken (I used pre-cook chicken strips, chopped)
1/4 cup barbecue sauce
1/4-1/2 cup mozzarella
3-4 strips of bacon*
sesame seeds
olive oil

* I cooked my bacon in the oven on a cooling rack over a foil lined baking sheet for easy cleanup. 400F for about 20-25 minutes. Let cool and then chopped up. (I like mine crispy so I baked for 25 minutes.)


To make dough—
Let the cream cheese and butter rest on the counter for 10 minutes — you want them to be slightly softened but still cool.

Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds — don’t work it so long that it forms a ball on the blade.

Turn the dough out, gather it into a ball and divide it in half. Shape each half into a rectangle, wrap in plastic wrap and refrigerate for at least 2 hours or up to 1 day. (Wrapped airtight, the dough can be frozen for up to 2 months.)

[NOTES: I let mine chill overnight.]

To make pesto chicken rugelach—
Pull one packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.

On a lightly floured surface, roll the dough into a rectangle. (Mine was about 11inchx6inch.) Brush a thin layer of pesto over the dough. Mix the leftover pesto sauce with the chicken. Scatter mozzarella cheese, chicken and tomatoes evenly over the surface of the dough leaving a border. Starting from the edge closer to you, roll the dough into a burrito and tuck the ends inside.

[NOTES: I rolled my dough between 2 pieces of wax paper lightly sprinkled with flour. You could also use parchment paper. I think it makes it easier!]

Refrigerate for about 1 hour before baking.

To make barbecue chicken rugelach—
Pull the 2nd packet of dough from the refrigerator. If it is too firm to roll easily, either leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.

On a lightly floured surface, roll the dough into a rectangle. (Mine was about 11inchx6inch.) Brush a thin layer of barbecue sauce over the dough. Mix the leftover barbecue sauce with the chicken. Scatter mozzarella cheese, chicken and bacon evenly over the surface of the dough leaving a border. Starting from the edge closer to you, roll the dough into a burrito and tuck the ends inside.

Refrigerate for about 1 hour before baking.

To bake—
Preheat oven to 350F.

Brush some olive oil over the surface of each log. Cut log into 1″ slices. Sprinkle each slice with sesame seeds. Bake for about 35-45 minutes or until golden brown.


Husband rating: N/A

Wifey rating: B+/A-
The actual flavors were awesome but the structure wasn’t so purdy. I think its still probably my fault b/c I tend to overfill and after I cut the slices they kinda collapsed in the baking process. I already adjusted my ingredient amounts above by 1/2 and maybe I’ll have to try again with less filling. I am still not in love with the rugelach recipe but I think I liked the savory more than the sweet.

November 7, 2008 at 12:15 pm 18 comments

Cheesy Casserioli

Wow! My pots and pans have been lonely… I feel like I haven’t cooked in ages! Between our vacation, BIL’s wedding and random everyday life, we’ve been eating take out for the last few weeks. It was definitely time to get back in the kitchen!

T made up the name for this made-up-on-the-fly recipe. Casserole+ravioli = casserioli. Get it? Get it? HAHA! I love made up words!

(Recipe adapted from AmbersKitchen | photos from me!)


2 lbs pre-packaged 4-cheese ravioli, cooked and drained
2 cups frozen broccoli florets, defrosted
1-1/2 cups pre-cooked chicken strips, diced
alfredo sauce (recipe after cut)
2 cloves garlic, minced
1 cup mozzarella cheese, divided
1/3 cup Parmesan cheese
1 tbsp butter

[NOTES: You could substitute scratch alfredo with 1 jar of pre-made too.]


Preheat oven to 350 F degrees.

Coat the bottom of a 9×13 glass baking dish with a thin layer of alfredo sauce. In a medium bowl, mix the ravioli, broccoli, chicken, garlic, alfredo sauce, 1/2 cup mozzarella cheese until combined. (Be careful not to mix too hard that you tear the ravioli.)

Place mixture into baking dish and top with 1/2 cup mozzarella and parmesan cheese.

Cut the butter into small pieces and scatter on top of the cheese. Bake for 20 minutes or until cheese is hot and bubbly. Set to broil for additional 5 minutes if you want it more toasty!


Husband rating: A+
He’s a cheese man so this was a cheese-gasm for his tongue. I lost count after his 3rd plate. Also he’s a scratch alfredo sauce convert. Its better than jar. Trust me.

Wifey rating: A+
ditto hubs.


July 10, 2008 at 7:56 pm 19 comments

Cilantro Citrus Chicken

One of the perks of being part of my baking group, Tuesdays w/ Dorie, is not only seeing their amazing variations on baked goods every Tuesday (duh?!) but also being inspired by other things they cook and bake on the other 6 days.

During my daily GR lurking I came across, Lindsey’s, blog with her cilantro inspired chicken. I would say that cilantro is a popular ingredient in many Vietnamese dishes so I am a big fan of the flavor. Since I am a bad wifey and had no idea what I was making for dinner that night, I scrolled through the ingredients quickly hoping I had everything to make it and was bummed that I didn’t have orange juice or limes but after talking to my cooking-partner-in-crime, Nikki, she confirmed for me that lemons could work even though she thinks limes would be better. That settled it! I had a few lemons left over from some various baking projects and just decided to go for it and see how it tasted with my citrus switcheroo.

(Recipe from Cafe Johnsonia | photos from me!)


1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves (I used 1 tsp dried parsley)
juice of 1 orange (I omitted)
juice of 1 lime (I substituted 2 lemons)
1 tablespoon canola oil
2 garlic cloves
6 boneless, skinless chicken breasts
1 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

To serve: fresh lime wedges


Combine first 7 ingredients in a food processor; process until smooth. Place the chicken breasts and the herb mixture in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

I think food tastes better when you make a big mess!

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.

[NOTES: I used my grill pan. I grilled, on medium heat, about 10-12 minutes each side.]

Served with 1/2 baked potato.


Husband rating: A+
He loved it! Chicken was moist and tender with a nice kick from the cumin and lemon.

Wifey rating: A/A+
ditto hubs. I definitely will make again but next time I do want to try with the orange and limes to see a comparison.

May 17, 2008 at 9:41 am 11 comments

Creamy Farfalle w/ Cremini, Asparagus and Walnuts

I was in an asparagus and pasta mood after seeing the Vindicate the Vegetable roundup last week. All those yummy pastas were calling my name. Since I was craving pasta I decided to try a pasta recipe thats been on my “must-cook” list for a couple weeks now. The only ingredient that I was missing were the cremini mushrooms so I decided to go without and add in some chicken (since T always needs some protein!) but I bet its fabulous with mushrooms. Next time I make it I’ll be sure to have the mushrooms on hand. YUM!

Click image to enlarge
(Recipe from Giadia DeLaurentiis, | photos from me!)


1 pound farfalle pasta
3 tablespoons butter
1 pound cremini mushrooms, thickly sliced (I omitted)
1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
1 cup mascarpone cheese
Pinch freshly grated nutmeg
3/4 cup walnuts, toasted
1/4 cup freshly grated Parmesan
pre-cooked chicken strips, sliced in 1-2 inch pieces


Bring a large pot of salted water to a boil. Add the farfalle and cook until al dente, stirring occasionally, about 12 minutes. Drain, reserving 1 cup of pasta water.

Meanwhile, melt the butter in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and most of the juices have evaporated, about 5 minutes. Add the asparagus and saute until the asparagus is crisp-tender, about 5 minutes. Add the farfalle.

[NOTES: I omitted the mushrooms and sauteed the asparagus and chicken together.]

Stir in the mascarpone and nutmeg and toss until the cheese coats the pasta, adding the reserved cooking liquid 1/4 cup at a time to moisten. Stir in 1/2 cup of walnuts. Season the pasta, to taste, with salt and pepper. Mound the pasta in a large bowl. Sprinkle with the Parmesan and remaining 1/4 cup of walnuts. Serve.


Husband rating: A
I wasn’t sure if he’d like this pasta that much b/c he prefers tomato based sauces but he raved esp about the walnuts. haha.

Wifey rating: A
I really liked this pasta. The walnuts were so yummy and the sauce was creamy. Definitely will make again!

May 8, 2008 at 6:42 am 2 comments

VTV #4 Eeeww… Aspar-a-guts

Another week… another veggie challenge for the Vindicate the Vegetable Event.

Our host, Nina, stepped outside *her* veggie comfort zone and picked asparagus for us this week. Contrary to my subject line, I LOVE asparagus. I can’t say that I loved it right away though. It took a couple tries for my taste buds to get use to it but now its my veggie of choice for most dinners.

Mustard-Cream Sauce Chicken & Parmesan Asparagus
Recipe from MS Great Food Fast pages 32-33 | photos from me!


For chicken
4 boneless, skinless chicken breast halves (6 oz each)
Coarse salt and pepper
2 tbsp olive oil
1/4 cup dry white wine or chicken broth
1/2 cup heavy cream
2 tbsp dijon mustard
1 tsp dried tarragon (or 1 tbsp chopped fresh)

For asparagus
2 bunches (1-1/2 lbs) asparagus
1 tbsp olive oil
Coarse salt and pepper, to taste
1/4 cup finely grated parmesan cheese


To make chicken
Sprinkle each chicken breast with 1/4 tsp salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken; saute until cooked through, about 10-12 minutes, turning once. Transfer to a plate; keep warm.

Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard and tarragon. Cook, whisking, until thickened, about 2 minutes.

Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

To make asparagus
Preheat oven to 450F. Trim the tough ends from the asparagus.

On a rimmed baking sheet, toss the asparagus with the olive oil; season with salt and pepper. Spread in an even layer. Sprinkle with the parmesan cheese.

Roast until the asparagus is tender and the cheese is melted, about 10-15 minutes.


Husband rating: A-
He loved the roasted asparagus and liked the chicken but the sauce isn’t his favorite.

Wifey rating: A
The asparagus is fabulous. I will probably roast my asparagus this way everytime. The chicken and the sauce is yummy too.

Next Week: Eggplant

May 1, 2008 at 6:49 pm 10 comments

Chicken Stir-Fry Wraps

(Recipe from MS Great Food Fast page 202 | photos from me!)


1-1/2 lbs boneless, skinless chicken breast halves, thinly sliced
salt and pepper, to taste
2 tbsp olive oil
1 large onion, halved and thinly sliced (I used 1/2 a large yellow onion)
1 large red bell pepper, ribs and seeds removed, thinly sliced (I used 1/2 red and 1/2 yellow peppers)
3 garlic cloves
1-1/2 tsp grated peeled ginger
1/4 to 1/2 tsp red pepper flakes (I used 1/4 tsp)
3 tbsp soy sauce
3 tbsp rice vinegar
1-1/2 tsp cornstarch mixed with 1 tbsp water
12-16 boston lettuce leaves (about 2 heads) (I used romaine instead)


Season the chicken with salt and pepper. In a large nonstick skillet, heat 1 tbsp of oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, about 2-4 minutes. Transfer to a plate. Repeat with the remaining chicken.

Add the remaining tbsp of oil to the pan, along with the onion and bell pepper. Cook, stirring constantly, until the onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).

Reduce the heat to medium; add the garlic, ginger and red pepper flakes to the pan; cooking, stirring, until fragrant 30-60 seconds.

Stir in the soy sauce, vinegar and cornstarch mixture; remove from the heat. Add the chicken and any accumulated juices; toss to coat. Serve in lettuce caps.


Husband rating: A
He liked it and totally ate more than his half. Whats up with men and not being able to do fractions correctly?

Wifey rating: A
I really liked the flavors. The romaine was a crisp healthy touch. I’ll definitely make it again.

April 24, 2008 at 11:54 pm Leave a comment

Tostadas Salsa Verde

I am currently addicted to Martha Stewart’s cookbook – Great Food Fast – that I bought at Costco last week. I love that every recipe has a picture. I don’t know about you but I am more inclined to try my hand at the recipe if there’s a picture. I think it just makes me more aware of what it “should” look like so I know right away if I am doing something wrong.

Tonight T requested Mexican and this recipe immediately jumped out at me esp since I remembered about a lonely bottle of green salsa in the back of my frig that I bought by mistake for another recipe. I hate when I do that. But it all worked out in the end since I used it for tonight’s dinner instead ;)

Rock on.

(Recipe from MS Great Food Fast page 211 | photos from me!)

Makes 4-6 servings


4 flour tortillas (6″ inch) (I used 6 small corn tortillas instead)
3 oz (3/4 cup) shredded pepper jack cheese (I used cheddar-jack blend)
2-1/2 cups (10 0z) shredded poached chicken (I used pre-cooked chicken strips)
1 cup jarred green salsa, plus more for serving (optional)
1/4 cup plus 2 tbsp chopped cilantro (I omitted b/c I didn’t have any)
1/4 tsp ground cumin
1 cup shredded iceberg lettuce (I used romaine instead)
3 plum tomatoes, diced
1/4 cup sour cream


Preheat oven to 400 F. Arrange the tortillas on a rimmed baking sheet. Sprinkle the cheese evenly over the tortillas; bake until golden brown, about 8-10 minutes

In a medium bowl, toss together the chicken, salsa, 1/4 cilantro and cumin. Spoon the mixture evenly over the tortillas; baked until heated through, about 8 minutes.

Top with lettuce, tomatoes and sour cream. Sprinkle the remaining cilantro. Serve immediately, with additional green salsa if desired.

Click image to enlarge


Husband rating: A+
He raved about this recipe! He ate his portion and some of mine!

Wifey rating: A+
I really liked the flavors and very easy to make! Will definitely make again.

April 23, 2008 at 11:48 pm 5 comments

Kettle Chip Chicken

Its not dorito its da kettle chip.

I have that catchy frozen pizza commercial on the brain – Its not delivery its digorno. I think it was the last thing I saw on TV before writing in my blog about my dinner. Forgive me. I’ve been tv-washed.

The dorito chicken recipe has been in my must-make list for a while now but we rarely have chips in our house unless its tortilla chips and I am not allowed to use those to make anything but chicken nachos per my husband’s rules. LOL. But in a moment of chip weakness during my last grocery shopping excursion I picked up a bag of my favorite chips – kettle chips. Since I had those on hand I decided to see if substituting a different chip would give me good results.

Voila! The kettle chip chicken is born. And healthier than dorito? Yup! by about 70 cals! Its not that much but its something!

(Recipe adapted from Realistic-Eats | photos from me!)

Makes 4 servings (1/2 breast=1 serving)
Calories/serving = ~223 (
WW pts/serving = ~7


1 Egg + 1 Tbsp water (egg wash)
2 boneless skinless chicken breasts
1 cup crushed kettle chips

dijon mustard (dipping)


Preheat oven to 350F. Spray a baking pan with non-stick cooking spray.

Dip chicken in egg wash and coat in kettle chips evenly. Bake for 25 minutes or until cooked through.

Served with 1/2 baked potato and steamed broccoli.


Husband rating: A+
He really liked this chicken recipe. He ate his and 1/4 of mine and said between bites “this goes in the rotation”. haha

Wifey rating: A/A+
This was very tasty esp with some 0 calorie dijon mustard for a little kick.

April 1, 2008 at 7:33 pm 8 comments

Honey and Lime Enchiladas

T’s best friend comes over at least once a month for dinner. He’s a typical single guy that lives on fast food so I always like to make him a home cooked meal when he comes to visit. I know his favorite food is Mexican and since I LURVE enchiladas I was gonna make my tried and true favorite enchilada recipe for us. When I first saw this recipe on My Kitchen Cafe, I admit I wasn’t sure about the honey, but after reading Melanie’s rave review I knew I had to try this one instead!

(Recipe from The Sisters’ Cafe | photos from me!)


6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used pre-cooked chicken strips)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce (I used red enchilada sauce)
1 cup heavy cream


Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour.

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.


Click image to enlarge

Husband rating: A+
He said it was the best enchilada recipe I’ve made so far.

Wifey rating: A+
omg. the honey, lime, chili powder combo is so freaking amazing! Definitely will make again!

Other rating: A+
T’s best friend raved the whole time.

March 16, 2008 at 7:44 pm 11 comments

Garlic Cheddar Chicken

I have been horrible with making menus this last month. I am just flying by the seat of my pants come dinner time these days. Usually I just make a favorite go-to repeater recipe out of whatever I have in the frig+pantry OR I get inspired by a blog in my GR on that particular day. Today it was a combination of both when I saw this chicken recipe in my friend, Alanna‘s, blog.

Chicken and cheesy goodness… How could that be bad? :)

Click image to enlarge
(Recipe from ArtistsintheKitchen | photos from me!)

Makes 2 servings
Calories/sering = ~541 (
WW pts/serving = ~13

* Calories/WW pts are for the original recipe. Any changes or substitutions may increase or decrease numbers.


2 tablespoons butter
1 clove garlic, minced
3 tablespoons dry bread crumbs
2 tablespoons freshly grated Parmesan cheese
1/2 C shredded cheddar cheese (I used cheddar and monterey jack blend)
1/8 teaspoon dried oregano
1/8 teaspoon dried parsley
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 chicken breasts, boneless skinless – pounded thin (I forgot but it baked up fine)


Preheat oven to 350 degrees.

Melt the butter in a saucepan over low heat, and cook the garlic until tender about 5 minutes. In a shallow bowl, mix the bread crumbs, Parmesan cheese, Cheddar cheese, and spices (if you used them).

Dip each chicken breast in the garlic butter to coat, then press into the bread crumb mixture. Arrange the coated chicken breasts in a 9×13 baking dish. Drizzle with any remaining butter and top with any remaining bread crumb mixture.

Bake 30 minutes in preheated oven or until chicken is no longer pink and juice run clear.

I served with baked potato and sauteed asparagus.


Husband rating: A+
He raved the whole time and was sad that I had only made 2 chicken breasts so there were no 2nds! haha

Wifey rating: A+
Chicken and cheesy goodness. I’ll definitely make it again!

March 9, 2008 at 6:32 pm 6 comments

Happy Birthday Pizza

Today is my Dear Husband’s 29th birthday and instead of going out to dinner, he requested to eat in. He specifically asked for Cream Cheese Chicken. What!!? Who are you? and what have you done to my husband? Usually its Chicken Parmesan that he requests for any given occasion so after I got over the initial shock, I got to thinking that I wanted to try something kinda fun with his request.

Me and T both LOVE pizza. Anything tastes good topped on a pizza crust pilled high with mozzarella cheese. Am I right? (Well… I have to say that I am not a fan of pineapple on pizza though.) Since I still had the other 1/2 of the homemade dough that I made the other night, I decided to make a new pizza creation – Cream Cheese Chicken and Asparagus Pizza. Now I know what you are thinking (Nikki)… That sounds disgusting. But au contraire. It was scrumdiddlyumptious!

(Recipe and photos from me!)


3 chicken breasts, cut into strips or chunks
1 can chicken broth, separated
4-8 cloves garlic, to taste
red pepper flakes, to taste
4 oz cream cheese
1-1/2 tbsp flour
2 tsp white wine
10-12 asparagus stalks, chopped into 1″ pieces
pre-made pizza dough
1/2-1 cup mozzarella cheese, to taste


Put chicken in large pan with a little bit of olive oil. Add red pepper flakes and garlic. After 1-2 min, add 3/4 can chicken broth and white wine.

Bring to a boil then simmer 20-25 min until chicken is cooked. Remove chicken and place in a covered dish; cover with foil to keep warm.

Mix flour with remaining broth and add to pan; mix. Add cream cheese, mix until thick and bubbly. Add asparagus and stir for about 4-5 minutes or heated through. Return chicken to pan; toss to coat chicken and asparagus with sauce.

Preheat oven to 425 degrees.

Spoon 1/3 cream cheese sauce onto pizza dough and top with all the chicken and asparagus. Sprinkle mozzarella cheese on top. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.

Served with a salad and Baskin Robbins ice cream birthday cake. :)


Husband rating: A+
He loved it! Let’s just say there were no leftovers…

Wifey rating: A/A+
I am quite proud of myself. Another yummy pizza creation. Definitely will make again!

February 28, 2008 at 7:32 pm 13 comments

Oven “Fried” Parm Chicken Fingers

(Recipe from | photos from me!)


For chicken–
1 clove crushed garlic
1/4 lb butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
3 chicken breasts, thawed and cut into strips

For honey mustard sauce–
2 tablespoons cornstarch
1 cup water, divided
1/2 cup honey
1/4 cup prepared mustard


To make chicken–
Preheat oven to 400 degrees F (175 degrees C).

In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken strips into garlic butter, then into crumb mixture to coat.

Place coated chicken pieces into a lightly greased 9×13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 35-40 minutes, or until chicken is cooked through and juices run clear.

To make sauce–
Dissolve cornstarch in 1 tablespoon water in a saucepan over low heat. Add honey, mustard and remaining water; bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Serve with chicken for dipping.


Husband rating: A+
I think his exact words were “is there anymore?” hehe

Wifey rating: A+
Very yummy esp with the honey mustard dipping sauce!

February 25, 2008 at 7:57 pm 2 comments

Homemade Pizza Dough+Sauce

To get you in the mood for the food: SpongeBob Squarepants Pizza Song

I’ve been terrible with planning a menu these last few weeks so tonight (again) I was at a loss for what to make for dinner, but thanks to my GR and trusty gold stars, I had saved fellow foodie friend, Michelle‘s, homemade pizza recipe.

Me and my hubs LOVE pizza. Done deal.

I usually make my own pizza dough via my bread machine but I decided it was high time I did it by hand. I am an intermediate level foodie right? Aside from homemade spaghetti sauce I think homemade pizza dough is the next step to sharpening my foodie skills… Isn’t that right Master Chef Nikki? ;)

(Recipe from Sugar&Spice | photos from me!)


For pizza dough
2-1/4 teaspoons active dry yeast (1 packet)
1/2 teaspoon brown sugar
1-1/2 cups warm water (110 degrees F / 45 degrees C)
1 teaspoon salt
2 Tablespoons olive oil
3-1/3 cups all-purpose flour

For pizza sauce
15 oz tomato sauce
2 Tablespoons Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon seasoned salt
1/4 teaspoon sugar

** The pizza dough and sauce recipe yields enough for two large pizzas.


To make pizza dough–
In a large bowl, dissolve the yeast and brown sugar in the water, and let sit 10 minutes.

Stir the salt and oil into the yeast solution. Mix in 2-1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until doubled in size; approximately 1 hour.

Punch down the dough and form a tight ball. Allow the dough to relax a little before rolling out.

(It looks more like an amoeba but we’ll just call it “rustic”! LOL)

Preheat oven to 425 degrees. If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise 15-20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15-20 minutes.

To make pizza sauce–
Combine all ingredients and mix well.

Add whatever toppings that your pizza lover heart’s desire. I decided to make T’s favorite pizza combo: chicken and potato. Sounds weird but don’t knock til you try it!


Husband rating: A+++
He loves pizza night esp the chicken and potato. Needless to say he devoured it!  There were no leftovers. haha

Wifey rating: A+
Dough was crispy and so good! I took Michelle’s suggestion and cut the recipe in 1/2 for 1 pizza but next time I think I will use the whole recipe b/c I prefer a thicker crust pizza.

February 21, 2008 at 7:45 pm 9 comments

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