Category Archives: Chicken

Chicken Taco Hashbrown Casserole

Chicken Taco Hashbrown Casserole 


If you want extreme comfort food to the max, coupled with doritos, breakfast, mexican food and dinner all in one dish, you’ve found yourself a winner. This meal is born to satisfy and bound to please the entire family. It is amazing.

If you have yet to find your happy place today, land on this meal and be prepared to be wowed. Sometimes we need a little extra lovin’ in the winter. Our hips and thighs will thank you for keeping them extra warm. Okay, this meal is not that unhealthy for you. Though it sounds and looks utterly unhealthy, you will be surprised! :)


  • 15 oz hashbrowns
  • 1 tsp garlic salt
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 1 green pepper, diced
  • 1/2 cup cottage cheese
  • 1 cup cheese, shredded
  • 2 cups chicken, cooked and diced
  • 1 1/2 tsp paprika
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 tomato, diced
  • 1 can chopped green chiles
  • 2 cups Doritos, crumbled

In a greased 4 quart casserole dish, layer hashbrowns, garlic salt, pepper, salt and green pepper.


Toss with cheddar cheese and cottage cheese. Stir well.


Meanwhile, in a large saute pan, add chicken, paprika, chili powder, cumin, tomatoes and green chilies. Add in about 1/2 cup water and once the liquid is absorbed and heated through, remove from heat.


Top hasbrown mixture with chicken mixture.

Crumble chips into large chuncks and spread on top.

Bake at 350 degrees for 25 minutes or until hashbrowns are cooked. 5 minutes before it’s done, top with cheese and allow to melt.


Top with onions, tomatoes and even more crushed doritos. :)

Country Fried Chicken Double Dipped

 Double Dipped Country Fried Chicken

Fried Chicken 10

Comfort food, ah ya!

Definitely had a craving for fried chicken but instead of frying it I opted to bake it. I did this because it actually is quicker and healthier without compromising the flavor.

I served this chicken with fresh corn, red mashed potatoes and homemade gravy.

My mouth is watering just reliving this experience.


  • 2 lbs chicken, chopped largely
  • 8 eggs, whisked
  • 1 cup milk
  • 2 lbs red potatoes
  • 3 tbsp butter
  • 3 cups plus 1/2 (reserve) milk or cream
  • Salt and pepper to taste


  • 2 cup flour
  • 1 1/2 tsp garlic salt
  • 1/2 tbsp paprika
  • 1 tsp onion powder
  • 1/2 tbsp chili powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar

Chop thawed chicken into large chunks and set aside.

Grease a 9×13 baking pan and set aside.

Fried Chicken

In a medium bowl combine eggs and 1 cup milk and whisk together.

In a separate medium bowl add the breading ingredients.

Fried Chicken 1

Dip your chicken in the egg batter and then into the breading.

Dip AGAIN back into the egg batter and again back into the breading for the double dipped effect. :)

Fried Chicken 2 Place into greased bake dish. Bake at 375 degrees for 10-12 minutes or until no longer pink in the middle.
Fried Chicken 5

Bring the potatoes to a boil and begin making the gravy.

For the gravy:

Once chicken is cooked, remove from pan and reserve the chicken remains and grease.

Spoon into a sauce pan and add 1-2 tbsp flour.

Fried Chicken 6

Coat batter with excess flour.

Add in 3 cups milk, (reserving the last half cup for the potatoes) heat through on med-low heat until it begins to thicken.

At this point check and see if you need more chicken flavor, if so add about 1 tbsp chicken better than bouillon and stir until melted.

If your gravy still is not thick enough, add a little gravy to a small cup and add in additional flour. Mix well until no lumps appear and dump back into gravy. (This will help prevent lumpy gravy)

Fried Chicken 7

Once the potatoes are soft, mash with a potato masher.

Add in 1/2 cup milk and butter.

Fried Chicken 8

Now you are ready to make your plate look pretty and fill your tummy.

Bring all your ingredients to the plate. Fried chicken, potatoes and corn.

Drizzle or lather in gravy.

Fried Chicken 9I prefer the lathering of gravy.

Buffalo Blue Cheese Chicken Burger

Buffalo Blue Cheese Chicken Burger

First and foremost, lets talk about the pink decor. I know your gawking at the beautiful plates that you have failed to see the delicious burger that rests upon your fingertips. This plate is associated with out camping gear. We went camping and this delicious dinner sat rest on the presence of a wonderful bright-pink-plate. Yahoo!

These burgers my friends were amazing and by far the best camping burger that anyone would be impressed.



  • 4 Chicken Burgers
  • 4 Ciabatta Buns
  • Onion, sliced
  • Pickles, sliced
  • Lettuce

Buffalo Blue Cheese Sauce

  • 1/4 cup Blue Cheese Crumbles
  • 1/2 cup Blue Cheese Dressing
  • 1/2 cup Mayonnaise
  • 1/4 tsp Paprika
  • 1/4 tsp Ground Pepper
  • 2 tbsp hot sauce

In a small bowl, mix together Buffalo Blue Cheese Sauce. Set aside.

Cook chicken according to package instructions. I bought our from Costco. They are already cooked and needed to be grilled.

Toast bun and smoother on buffalo sauce and layer toppings.

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Be prepared to be wowed and devour.

Crunchy, flavorful and without too much spice = powerful!


I prepped everything before we left for camping so all that needed to take place was grilling the chicken burger, toasting buns and layering all the ingredients. It was actually really easy and a wonderful camping meal.

Mediterranean Chicken

I have been making this recipe for years and this recipe is still one of my most favorite meals. I absolutely love and adore this recipe. It’s a top hit with all our friends and family as well and mind you, this is the easiest recipe to date. It will blow your socks off.

It seems as of lately, I have had to step up my game with my sister and her weekly attendance at our abode. She has been seeking and searching for goodies and has officially been spoiled. This was on our lunch menu one afternoon after a long morning of swimming and walks to the river.

It was very satisfying and made everyone quite happy.



  • 1 medium Onion, yellow or red, chopped
  • 1 tsp sugar
  • 2 Cups Diced Tomatoes
  • 1/3 Cup EVOO
  • 1/2 cup freshly grated Romano Cheese
  • 4 chicken breasts
  • Garlic salt
  • Paprika
  • Cumin
  • Salt and Pepper
  • 1 1/2 Cups Gorgonzola Cheese Crumbles

In a skillet, add a smidgen of EVOO, onions and 1 tsp sugar for a little caramelization.  Slightly saute just until barely tender. Remove from heat and place in a small bowl to cool.


Once onions are cooled, add tomatoes and 1/3 cup oil.


Toss tomato mixture with Romano Cheese and refrigerate until needed.


Meanwhile, cook chicken breasts either in the oven or pan fried; whichever you prefer. Season breasts with a generous amount of garlic salt, paprika, cumin, salt and pepper. Cook until no longer pink.

Once breasts are cooked, top with a generous scoop of the tomato mixture and sprinkle with Gorgonzola cheese.

Viola– your meal is beautiful and delectable.

Baked Taquitos

Yesterday was another strong blast of heat. Our house has withstood the heatwave until now. This morning when I woke up and the house still sat at 75 degrees- I knew there was a problem. This weather has kicked in full gear and is not backing down. We are supposed to reach 100 degrees today and while Portland typically hasn’t reached this high heat on a regular basis, we are now. It seems the past few years have consistently remained hot, smokin’ hot.

I remember long ago, moving to Portland–okay it was only 11 years ago, but I was utterly shocked that the majority of the city does not support central air. Portland never got that hot where AC was worth the investment. It seemed only the million dollar homes carried central air while now a days– Portland has had to adapt. Our heat wave the past few years has gained quite steadily leaving us with no choice but to have AC. And for all my sorry pregnant friends out there with no AC, my heart goes out to you!

It’s pretty insane how our weather has changed so significantly over the years. My family back up in Washington is experiencing temperatures in the low 100’s on a too regular basis. It’s almost as if it’s becoming the new Arizona state while mimicking the high heat. Nothing else of course resembles Arizona in the slightest.

Anyway, today Cooper and I were outside preparing for our park date tonight with daddy. I tried to quickly bake our dinner and scurry outside to play with my son. (Sometimes I feel he has too many independent play days)

This was his snack of choice:

  • Orange Juice
  • Chow Mien Noodles (4 gms of protein- shocking)
  • Glazed pecans
  • And sour little worms that his Grammy bought him


He has been having a great time pulling his toys around lately. He typically loves to push and run rampant with everything but, this little helicopter makes him slow down making sure it doesn’t fall sideways off it’s track and lose balance, boy does that cause for some frustartion. He keeps it on track and walks it through the grass, dirt and up the sidewalk by our house stopping for treats along the way.


While he was playing, I would run back and forth from the kitchen to play with him as I began to make this incredibly quick dinner. This meal allowed me to spend most of the time with him while stepping outside to let the taquitos crisp up in the oven… ooohh ya! I had you at crisp!

Tonight’s menu: Baked Taquitos with cucumber tomato salad

Venue: Hammerle Park

Guests: You, Me and Dupree

Requirements: Please bring a fun attitude, adventurous toys for the kids and chocolate for my love of desserts.


  • ½ lb chicken, chopped (2-3 breasts)
  • 1 can kidney beans
  • 3 large mushrooms, chopped
  • 1 tsp Paprika
  • ½ tsp garlic salt
  • ½ cup blue cheese or ranch
  • 4 ounces cream cheese
  • 1 cup shredded mozzarella cheese
  • 8 tortillas

Chop cooked chicken and add to saucepan.


Add blue cheese and kidney beans. Begin to heat through on low heat.


Add in mushrooms and saute until tender.


Once the mushrooms are tender, turn the heat off. Add in cream cheese, garlic salt and paprika. Stir until cream cheese is melted.


Lay one heaping 1/2 cup onto a tortilla and sprinkle with cheese. Roll up leaving the edges open. Repeat until your mixture is gone.


Place on a foil lined baking sheet.

IMG_5768Bake at 425 degrees for 10-12 minutes or until light golden brown.


Aren’t they so pretty and ooey-gooey delicious looking?


I allowed ours to cool a bit and then wrapped them in foil to pack for our picnic. They remained perfectly warm until we enjoyed them on our blanket at the park. We had cucumber tomato salad with our taquitos along with chips and salsa and dark chocolate peanut butter cups for dessert. Yummy!

IMG_5773What will you be serving your taquitos with tonight?

Red Enchiladas With Caramelized Onions

These enchiladas were by far an easy meal for a hot summer day with very little heat required. My sister came over for a summer swim in our pool, coffee talk, and mani/pedi time. We had a great day with wonderful laughs and good conversation. The kids played well together, and as always wear one another out.

Every time I cook with my sister around, a funny conversation takes place. She hates to cook. Seriously hates to cook. Her idea of a meal, is to have a smoothie, cereal, salad, or already prepared meal that someone else cooked. She loves to come over and enjoy the good stuff because she isn’t the one who made it. She loves my homemade goodies and meals as she knows I make most things from scratch.

I even sent her home with my cake pops last time she was here as I knew she would love them, but would never make them herself. I get the funniest messages from her while she is eating them in the confines of her own home. Oh how I love my sister, she’s funny in every way.

Today while she was here, I wanted to prep our dinner. In doing so this allows more time with my son and niece to prep while they are napping.


  • 3 cups chicken, rotisserie works best on a hot day
  • 1 onion, diced
  • 1 cup mushrooms, chopped
  • 1 can olives, sliced
  • 1 tbsp sugar
  • 3 cups mozzarella cheese
  • 1 jar enchilada sauce (I used Trader Joe’s brand, I love the flavor)
  • 6-8 tortillas

Cook chicken and set aside. Begin to saute the onions in a skillet over medium heat. Once they start to become a little tender, add in the sugar to caramelize the onions.


Stir in mushrooms and cook slightly, just until tender. Add in chopped olives and cooked chicken.


Add in 1 cup cheese and half the jar of enchilada sauce. Split mixture up between 6-8 tortillas. Roll up and place in a greased 8×8 baking dish. Spread remainder of the enchilada sauce on top and sprinkle with remainder cheese. 

Refrigerate until needed or freeze. If freezing, cook directly from freezer adding a few additional minutes, 10-15 depending on oven. Do not let thaw before cooking.

Preheat oven to 375 degrees and cook for 20-25 minutes (not frozen). Serve with homemade chips or fresh garden salad. 

I believe caramelizing the onions and slightly tenderizing the mushrooms makes this meal very unique and full of flavor.

Layered Crispy Chicken Taco Bake

While up visiting my parents, this was one of the amazing meals we got to enjoy with everyone. My mom is a great cook and she is where I learned everything I know. She adds passion and love to her cooking, giving everything a wonderful taste filled with delight.

This meal was wonderful and we served it with our delicious Strawberry Chocolate Chip Cake for dessert.


  • 2 cups sour cream
  • 1/4 tsp onion powder
  • 1/2 tsp garlic salt
  • 1 tbsp smoked tabasco
  • 1 tsp seasoning salt
  • 1 tsp smoked paprika
  • Green onions
  • 3 cups shredded cheese
  • 1 lb chicken, cooked and shredded
  • 6 large tortillas

In a small bowl, mix sour cream and all seasonings together. Set aside.


Meanwhile, in a skillet, fry tortillas in vegetable oil or EVOO until lightly toasted.


Lay to rest on a paper towel.


Cook chicken until thoroughly cooked and season to your preference.  While cooking chop green onions.


Allow chicken to cool and chop into small pieces.


In a greased springform pan, layer tortilla, sour cream mixture, chicken,  green onions and cheese. Repeat with tortilla and continue same pattern with ingredients ending with cheese.

IMG_5608 IMG_5625 IMG_5626 IMG_5628

Bake at 375 degrees for 20-30 minutes. Until thoroughly heated and cheese is melted.


Top with sour cream and additional green onions. 

This meal was served with homemade chips and salad.


You will not only be full from dinner but when served with Strawberry Cookie Cake for dessert, you will want to take a nap almost immediately.


Cilantro Lemon Chicken

The other night I was in a rush to make dinner as the remainder of the week was a bit hectic for me. Trying to prep for visiting my aunt and picking berries on their farm as well as leaving town for a week the following day was a chore in and of itself. It becomes a bit chaotic when trying to plan for the week with a little one who has had medical needs as of recent. Hoping and praying he has a good trip without coming down with anything or being hospitalized is all I can ask for right now.

I’ve realized how much energy I’ve lacked since our hospital visits and extreme amount of doctors appointments and the stress that all brings. It’s been exhausting and really wearing on my body. I had no clue how tired I was until I finally got away from home. Leaving town can sometimes lift the burden as the house chores aren’t hanging over my head as well as cooking three meals a day for the fam.

So, the other night I decided to make Cilantro Lemon Chicken with rice and grilled romaine. I was in need of using the chicken in the fridge as I hate letting food go to waste while on vacation. This was a great 30 minute meal and is versatile for many different things. :)


  • 1 lb chicken, cooked
  • 1/4 tsp cumin
  • 1/8 tsp cayenne pepper
  • 1 tsp garlic salt
  • 1 tsp thyme
  • 2 lemon slices, squeezed
  • 1 handful fresh cilantro
  • 1 handful fresh chives
  • Avocado (optional)
  • Rice (optional)

Cook chicken and shred into medium size pieces. (I used rotisserie chicken) Toss in a medium skillet with EVOO and begin to heat through. 

Add in cumin, cayenne, garlic salt and thyme.


Squeeze in lemon juice and turn heat to low.


Chop a handful of chives and cilantro. I must admit this was my first picking of chives and cilantro for the year out of my beautiful garden. :)


Stir into chicken and turn the heat off.

Mix and serve.

Great for chicken burritos, on rice, or as is.


Tonight I served this on a bed of rice with some teriyaki sauce and grilled romaine hearts.

This meal was even great for leftovers. My sister enjoyed this the following night after a long day of driving and berry picking. I fed her and my niece while they avoided rush hour traffic. :)

Chicken Avocado Spring Rolls

Vietnamese rice paper rolls are healthy and oh so delicious. They will forever remind me of visiting my sister when she worked in the seminary building at Multnomah University. I used to go visit her all the time and we would go get these Rice Paper Wraps for lunch dates and we absolutely loved them. The great thing with Vietnamese food is it also fills you up. Long gone are the days of visiting my sister at work but new are the days for lunch dates with homemade Chicken avocado spring rolls. :)


  • Rice Paper
  • Chicken, shredded
  • Rice, cooked
  • Avocado
  • Carrots
  • Cucumbers
  • Fresh Basil
  • Lettuce
  • Soy, teriyaki or sweet chili sauce

Fully submerge rice paper in lukewarm water for a good 30 seconds or until soft, sticky and pliable. Using a plate works just great. Transfer to a dry surface.


I used my cutting board and stretched out the rice paper to compile vegetables on.


Layer rice, chicken, lettuce, carrots, cucumbers, basil and avocado.


Fold up the short ends as you would a burrito and than roll tightly from one end to the next.


Dip your spring rolls in teriyaki sauce, soy sauce or sweet chili sauce. 

Serve with Roasted Cabbage as a side. Yummy yum yum! This meal is one of my favorites.

Crunchy Asian Chicken Salad

Asian Chicken Salad usually consists of Roman Noodles for the crunch and although I have had that from time to time and do enjoy it, I decided to opt out this time and go for a “bang” with no Roman but still Crunchy Asian chicken salad.

The homemade dressing with the delicious crunch was exactly what I had been waiting for all day long. I made it in bulk to eat throughout the week and my husband and I absolutely love it!


  • 4 cups Green Cabbage, chopped
  • 1 1/2 cup Bok Choy, Chopper
  • 1 cup cucumbers, diced
  • 3/4 cup celery, chopped
  • 1 cup romaine lettuce, chopped
  • 1/2 cup carrots, shredded
  • 1/2 cup radish, chopped
  • 1/3 cup cilantro, chopped
  • Chicken, chopped (rotisserie chicken works great)
  • Chinese noodles, for topping

Asian Dressing:

  • 2 tbsp Soy Vay Teriyaki*
  • 4 tbsp rice vinegar
  • 2 tsp srracha sauce (½ tsp if you prefer a little less kick)
  • 2 tsp brown sugar
  • 4 tsp sesame oil

Chop celery along with the leafy greens. Place in a large glass bowl.


Chop romaine.


Add in bok choy.


Chop cabbage and mix together.


Add in cucumbers, carrots and radishes.


Mix well.


After ingredients are mixed, add in cilantro.


This salad will keep in large glass bowl for 4-5 days allowing for small meals throughout the week. Only add the dressing to your individual portion to keep the salad fresh.

In your serving bowl that you are preparing to eat, add salad mix and chopped chicken (optional).


To make the dressing combine all ingredients in a small bowl to save throughout the week as well. Spoon one to two spoonfuls on top of your salad and mix well.


Toss your salad with Chinese noodles and slivered almonds.


This is a great side dish or main dish salad. It’s very refreshing and definitely filling. We have been addicted to this for the past week and a half and still have not got sick of it. :)

*If you do not have a teriyaki marinade, than use 4-5 tbsp regular teriyaki as it’s less rich than the marinade.