Tag Archives: Chicken

Country Fried Chicken Double Dipped

Posted by Delightfully Doable on 24 September, 2014 None comments

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.

Ingredients:

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

Breading:

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.

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. :)

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

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.

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)

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

Add in 1/2 cup milk and butter.

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.

I prefer the lathering of gravy.

Buffalo Blue Cheese Chicken Burger

Posted by Delightfully Doable on 5 September, 2014 None comments

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.

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Ingredients:

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.

Baked Taquitos

Posted by Delightfully Doable on 13 August, 2014 None comments

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.

Ingredients:

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.

Bake 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!

What will you be serving your taquitos with tonight?

Red Enchiladas With Caramelized Onions

Posted by Delightfully Doable on 8 August, 2014 None comments

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.

Ingredients:

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

Posted by Delightfully Doable on 5 August, 2014 None comments

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.

Ingredients:

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.

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

Posted by Delightfully Doable on 22 July, 2014 None comments

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. :)

Ingredients:

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

Posted by Delightfully Doable on 12 July, 2014 None comments

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. :)

Ingredients:

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.

Creamy Chicken Rolls

Posted by Delightfully Doable on 8 July, 2014 None comments

Tuesdays Comfort food recipe goes to Creamy chicken rolls. I haven’t forgot it is summer and especially haven’t forgot to enjoy it to the fullest and trust me I have! But sometimes you want something not so healthy, not so “right” and not so crunchy from the mass amounts of vegetables you pile on your salad in hopes to fill you up longer than 30 minutes.

This recipe came to our table on an overcast evening when I was craving something not-so-healthy. My mom was in town watching my niece last month while my sister worked and her daddy was out of town. They came over for dinner and were able to enjoy this comfort food while my mom enjoyed her grand-kids.

Creamy chicken rolls are the best on a cozy day when you want some delicious comfort food and do not want to prepare all day long; delightfully doable. My sister also brought over garlic cheesy bread from Papa Murphey’s as she received a bunch of coupons for them for free. It was delicious and full of calories that fit right in with this dinner.

Ingredients:

1 lb ground turkey
½ onion, diced
1 tbsp parsley
1 tbsp minced garlic
4 ounces cream cheese
1 can olives, chopped (optional)
3/4 tsp paprika or chili powder (I prefer spice, add less if you so desire)
1/4 tsp red pepper chili flakes (optional)
1 can cream of chicken soup
1 1/2 cup sour cream
1/4 tsp garlic salt
2 packages crescent rolls
1 cup shredded cheese

Cook turkey with onion, parsley and minced garlic until no longer pink.

Add in 4 ounces of cream cheese.

Stir in slowly.

Once melted, add chopped olives and paprika.

In a separate bowl combine cream of chicken, sour cream and garlic salt. Use 1/3 of the mixture and spread on the bottom of a greased 9×13 baking dish; reserve the remainder.

Spread about 1/4 cup mixture onto each crescent roll.

Roll up and place in pan.

Squeeze them in where ever they will fit. :)

Layer the top with remainder of cream of chicken mixture and sprinkle with cheese.

Bake at 375 for 20-25 minutes or until crescent roll is fully cooked.

I served this with baked corn and jasmine rice.

Creamy Bacon and Chicken

Posted by Delightfully Doable on 1 July, 2014 None comments

This is a simple go to meal whenever you haven’t planned in advanced. I made this last week and it is ALWAYS a hit in our family. Simply place frozen chicken in the crockpot and begin to cook throughout the day with a little help along the way. :)

This was a day I had the kids and was extremely exhausted between the three little munchkins and planning for my dad and sons birthday get away. This meal couldn’t have been more appropriate.

Ingredients:

3 chicken breasts (frozen works great)
1 Italian Sausage Link (Bratwurst works great too)
1 can cream of chicken
1 cup sour cream
½ lb bacon
Rice

In a crockpot place frozen chicken and sausage on medium-high heat for 1-2 hours. Once chicken has begun to thaw, season to desired taste.

Once fully cooked, remove meat from crockpot and slice into decent size chunks.

Return to crockpot.

Add cream of chicken soup and turn to low heat or if your crockpot has a “keep warm” button, use that.

1 hour before dinner, broil bacon until fully cooked and crisp. Cut bacon into medium chunks and stir into crockpot. I do this an hour or so before serving to help release the bacon flavor into the cream sauce.

Right before cooking, add in sour cream and mix well. Serve over rice.

Simply and delicious! Enjoy!

BBQ Chicken Quesadilla’s

Posted by Delightfully Doable on 14 June, 2014 None comments

Do you ever have those moments when you can’t think of any good dinner ideas? I often do and those days are the days I hate looking in my fridge. All the random items that have compiled throughout the week but nothing to do with them. I decided this concept must not be true otherwise dinner will never get made tonight.

As much as I get stuck in a rut of the same ol’ same ol’ routine of chicken, burgers, pasta and so forth, I was out to make something great from these items. I had leftover rotisserie chicken and lots of vegetables longing to be eaten. After much thought, I decided to add BBQ sauce to the chicken to spice it up a little and then saute mushrooms as we have plenty of them. Prepping these two items was less than ten minutes and brought me to the glorious idea to turn it into quesadilla night. We all love quesadilla’s and with everything on hand it made for an easy, quick dinner.

Chopping my vegetables during nap time and setting them aside as well as prepping the chicken with BBQ sauce was anything but hard. These few minutes passed immediately and now I am ready and waiting for dinner time.

Ingredients: