chicken recipes easy

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When the weather is getting chilly like now, there’s nothing better than this dish with a shot of soju for dinner. It warms you right up! This dish is full of everything tasty, big chunky juicy dark meat chicken, soft potatoes and deep, rich and spicy juice that tastes so yummy when eaten with rice. Soju is a korean liquor made with mainly potatos. It tastes somewhere between japanese sake and vodka. It’s used in Korean cooking a lot, especially in cooking meat. When heated with meat, the alcohol evaporates and takes away the gamey smell of the meat with it. So even if you are not into drinking this liquor, it’s good to keep a bottle for cooking purposes. And they are super cheap at Korean grocery shops, usually less then $7 a bottle.  It is the most popular drink in Korea and there are many different brands but most of them come in green bottles. You can use any brand for cooking. If you can’t find soju near you, no worries. You can substitute soju with sake or vodka. You can use many different types of chicken as long as it’s dark meat: bone-in chicken thighs, wings, and drumsticks…etc. Just make sure they are not too big, and you might need to cook them a bit longer in order for the chicken to cook through. I like to use boneless chicken thighs the best because they take less time to cook and also less messy to eat. 

Crispy “Chicken” Cauliflower (vegan)

Happy Thursday, friends! I recently posted a picture of cauliflower “chicken” burgers on my instagram, and everyone was asking for a recipe. I decided to make it a second time to perfect the recipe before sharing. 

Ingredients:
- 1 head of cauliflower
- 2 cups flower
- 1.5 cups water
- Panko bread crumbs (I don’t know how much I used… I just kept adding to the bowl as I went along. Probably ¾ to 1 box all together, depending on the size of your cauliflower.)
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp pepper
- ½ tsp thyme
- 1 tsp paprika
- ½ tsp chili flakes (optional)
- Any sauces you like (if you want to coat cauliflower afterwards)

** All seasoning can and should be adjusted to your liking! Feel free to add or take away anything.

Instructions:
1) Cut the cauliflower! After rinsing, cut in half and remove the green leaves and stock. If you want to make sandwiches, cut the cauliflower into steaks. You can also cut into large florets to give the feeling of pieces of chicken. Or you can cut them into small florets for cauliflower wings. Just keep in mind that baking time will be different if you cut them into smaller pieces.
2) In a large mixing bowl, combine the flour, water, and paprika. Whisk together until smooth.
3) In a separate bowl, combine 1.5 cups of panko with the salt, garlic powder, pepper, thyme, and chili flakes.
4) Have a baking sheet lined with parchment paper ready. Dip the cauliflower in the batter, and tap off any excess. Then bread with panko. Place breaded cauliflower on the baking sheet. Continue for all pieces.
5) Bake at 450 F for 35 min, flipping halfway through. If you wish to coat your cauliflower in sauce (buffalo or BBQ, for example), remove the cauliflower 10 min before the baking is done, coat in sauce, and return to the oven for the remaining 10 min. 
6) ENJOY!!!

🌞💯🌡

About this sensitive content stuff… I requested a review from the Tumblr staff for at least ten posts in the last two weeks - got a response for one (not the first I reported), so this looks like a slow process (no wonder since more and more blogs get the undeserved NSFW tag lately, I don’t know what’s happening.)

Anyway, you don’t have to message me anymore about that; I’ll check it out in the app (since it’s not visible on the web ffs) now and then - and request reviews. Thank you for your help 😘


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4

This is my go-to food to make when we have surprise guests over at the house and have to come up with something quick and delicious that everyone would enjoy. If you don’t have chicken, any other meat including pork, beef or sausages would do just fine. You can also go vegetarian by omitting the meat and adding more vegetables such as sweet potatoes, eggplants and mushrooms, too. There are dozens of different brands of these curry mixes from Japan and Korea. Any brand you can find at the grocery store works with this recipe, some might be sweeter or spicier than others. My favorite part of this dish is the potato, how it gets soft and it deliciously thickens the curry sauce. It’s one of my comfort food growing up.

Balsamic and lemon roasted chicken and vegetables.

Simply take a large oven tray and drizzle with olive or coconut oil before chopping a selection of veggies (Iused bell peppers, carrots, mushrooms, red onions and cherry plum tomatoes) and throwing them into the tray.

Next, add your chicken (I used organic, skinless thigh fillets) and mix everything together with your hands so it’s coated in the oil. Wash your hands thoroughly.

Drizzle over some balsamic vinegar and squeeze in some lemon juice, then sprinkle over some dried oregano and a few dried chilli flakes.

Put into the oven at 190 Celsius for about 30 mins, or when the chicken is cooked through and the vegetables are becoming crisps and a tiny bit charred around the edges in places. I stir once during this time, to make sure everything cooks evenly.

The tomatoes ‘melt’ into a lovely sauce with the balsamic vinegar, lemon juice and the oil and this also keeps the chicken nice and moist.

You can also add chopped new potatoes in with the chicken and veggies to make a complete meal in a tray-bake! I preferred to leave them out here, because I wanted to serve some portions with rice and others with noodles or potato wedges.

2

PARMESAN CRUSTED CHICKEN BREASTS

Hey guys! Here’s my second recipe that I’ve tried for you all :) I tweaked this recipe to be a little healthier and I hope you guys try it because it is simple, delicious, and a definitely crowd pleaser.

Cameron and I made this chicken when we had our friends Emily and Kyle over for dinner. Kyle is a football player for OU and he ate 3 chicken breasts! I would’ve too if I wasn’t sticking to my plan lol. It was a hit with everyone though, even Emily who is a super picky eater. Can’t wait to hear your success stories with this chicken! 

Each chicken breast is about 7 WW points. Paired with veggies or salad, it’s the perfect dinner!

Prep time: 10 mins

Cook time: 40 mins (in oven though, so don’t let that number scare you away!)

This recipe makes about 2-3 chicken breasts

Ingredients:

- chicken breasts

- ½ cup panko bread crumbs

- 1/3 cup grated parmesan cheese

- 2 tablespoons parsley (dry works fine!)

- pinch of salt

- pinch of pepper

- ¼ cup melted butter (this will not be completely used in the recipe, so don’t let the butter scare you away!)

- 3 tablespoons of lemon juice

- 2 garlic cloves minced (I buy already minced garlic, if you do also just use 2 teaspoons of minced garlic)

Instructions:

1. Preheat oven to 350*

2. Mix bread crumbs, parmesan, parsley, salt, and pepper in a plate.

3. Melt butter in microwave and then add lemon juice and garlic in same plate.

4. Coat both sides of chicken in the butter/lemon/garlic mixture. Make sure the garlic is sticking, sort of press it in

5. Move chicken to bread crumb/parmesan/parsley mixture and coat it in that. Make sure it’s fully coated, again pressing it into the chicken so it sticks.
6. Place chicken on non-stick pan or glass baking dish. When putting chicken on cooking pan, do not let them touch.

7. Bake for 40 minutes

8. Enjoy and send me a message letting me know your thoughts!

I changed this recipe a bit, but the original is from tasteandsee.com

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Making Mediterranean chicken.

-Simply sauté diced onion, crushed garlic and chopped chicken in a little olive oil with tomato purée, a pinch of sugar, paprika, oregano and a splash of balsamic vinegar.

-Add tinned tomatoes, mixed beans and chopped bell peppers and allow to simmer until chicken is cooked through and tender and sauce has thickened nicely.

Enjoy!

Creamy Tomato Italian Chicken

A wonderful slow cooker Italian chicken recipe, with mushrooms, spinach in a creamy tomato sauce.

 

Ingredients:

4 boneless, skinless chicken breasts, cubed

3 cups sliced mushrooms

1 (6 ounce) package spinach

2 cans diced tomatoes, with juices
8 ounce light cream cheese, cubed
1 (6 ounce) can tomato paste

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon parsley flakes
Salt and ground pepper, to taste

 

Directions:

In a slow cooker, place the sliced mushrooms into the bottom.

Place spinach on top of mushrooms.

Season the chicken breast with salt and pepper, then place on top of spinach.

Add cubed cream cheese on top of chicken.

In a bowl, mix together tomatoes, tomato paste, salt, pepper, oregano, basil, and garlic powder.

Pour tomato mixture over the chicken.

Cover and cook on low for 6-8 hours or on high for 4 hours.


Serves: 4-6

 

© Con Poulos

Healthy Monday: When the summer markets are full of great ingredients like corn, basil and sunflower sprouts, F&W’s Justin Chapple makes his fresh and colorful summer rolls. He adds avocado for creaminess and chicken to make them more substantial, but you could pick any protein you like or skip it altogether. The Asian-style oil-free dipping sauce is key, as it’s basically the dressing for all the lovely fresh fillings.

Recipe: Vegetable-Chicken Summer Rolls        

Hey folks! Sorry this recipe is a few days late, I caught a viral infection a few days back and I just haven’t had the energy to make a post. But we’re here now, so let’s get started! 

This is a super cheap + easy recipe if you’re on a budget, and it’s decently healthy too. I’d also like to mention that this is by no means an authentic recipe - just something I threw together and decided it’s best called a stir-fry.  Hope you enjoy! 

Prep: 10 minutes

Cook: 10 minutes

Servings: 1-2

You will need:

  • 1 packet Ramen noodles. 
  • 1 egg (this is totally optional. The dish is just as good without it!) 
  • 1 small chicken breast, diced. (Tofu also works!) 
  • 1 packet frozen stir-fry vegetables
  • Soy sauce
  • Stir-fry sauce (if you have access to a Trader Joe’s, their General Tsao Stir Fry Sauce is to die for) 
  • Vegetable oil
  • Sriracha (optional) 

Steps:

  1. Follow the cooking instructions on the ramen packet. Do not add the flavor packet- we’ll add that in a bit! Once cooked; drain the noodles.
  2. In a small skillet, heat a tablespoon of oil over high heat. Add frozen vegetables. You don’t need the entire packet; ½ - 1 Cup should do, depending on how man veggies you want. 
  3. In another medium skillet over medium heat, heat some vegetable oil. Once heated, add your chicken breast and some soy sauce to taste. Saute for about 3 minutes. 
  4.  In a bowl, crack the egg and whisk slightly until well blended. Add to skillet with the chicken and scramble until the chicken is cooked thoroughly, about 2 more minutes.  
  5. Once the chicken is cooked, add your cooked noodles and vegetables to the skillet over high heat. Add 1 ½ teaspoon soy sauce and the ramen noodle seasoning packet and stir for a minute. Then, add stir-fry sauce to taste. Cook/stir until well blended. 
  6. If you want some spice, season with Sriracha!

Notes:

  • This is a super easy recipe to switch make healthier. You can use brown rice or quinoa and get the same result! 
  • When making it with rice, I usually double or triple the recipe and keep the leftovers for lunch the next day and usually the day after as well. It will last you about 2 days before I would suggest throwing it out. You don’t want to eat bad chicken. 
  • If you’re using tofu, it’s best if you saute it with some soy sauce and stir fry sauce so it can really soak up those flavors
  • Obviously, fresh veggies work just as well but they will involve a lot more prep time.
  • More college cookbook recipes
  • My pinterest board for easy/healthy recipes!

That’s all I have! Feel free to send me an ask if you have any questions/comments/concerns. I’d love to hear from you! :)

Lemon Garlic & Herb Chicken with Lemony Carrots and Potatoes

Hi Tumblrs! Happy Friday! I hope you are all having a fine summer and enjoying the start of Fall. Summer has been going by so fast! I’m shocked that the kids are back in school already. Is that just a California thing? The days are getting shorter, and nights are getting cooler. Yay, I love it. I’m still cooking, gardening and writing as much as I can. I have about 3 to 5 vegetable gardens I’m working on, in various stages of growth, harvest, demise, replanting, re-seeding, watering, weeding, fertilizing, pest and critter control etc. Anyway, all that work makes me hungry.   

This is an easy dish to make if you have a busy schedule but still want some amazing home cooking. My husband and I always say “home food is best”. It’s true, not just because of price, going out to eat is expensive, but it’s way more cozy and relaxing at home. And you’ll always buy or grow better quality ingredients for yourself than a restaurant will, like free range organic chicken, the most flavorful olive oil, and organic vegetables. 

Here is an easy dish perfect for chilly nights when you worked your ass off all day long and just want to throw everything in the oven and watch some smellovsision. This dish is lemony, garlicky, and deliciously savory. It’s addictive. You will find yourself eating the lemon slices from the top of the dish, they come out like tangy candy.

This is easy, the whole dish cooks in one pan. Here’s how: Wash and dry cut up chicken pieces, add to a large baking or roasting pan. Wash, clean and cut 2 to 4 potatoes into large 2 inch -ish cubes. Same with 3 or 4 carrots. Peel 1 onion and slice into large wedges. Crush and mince 5 to 8 garlic cloves. Chop fresh parsley, basil, cilantro, tarragon, dill, whatever you have, or all of them. Add all of these to a large baking dish, drizzle with about 4 tbsp olive oil, kosher salt and pepper, and 1 tablespoon palm sugar or brown sugar, optional. Cut a large lemon in half, squeeze the lemon juice on, straining out the seeds. Slice another small lemon into rounds, try to remove as many seeds as possible. Toss to coat everything. Arrange the pan with the chicken pieces on top of the vegetables, and lemon slices on top of the chicken. Add another grind of fresh ground pepper and another small pinch of kosher salt. Bake at 375 for about 45 min to 1 hour until cooked through and amazing. Yum! Home cooking is the best. 

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How to make some orange chicken in the slow cooker!

Low Spoon Chunky Creamy Soup

This is a super easy, basic, very low spoon recipe that is very filling and gentle on my ultra sensitive tummy. It’s also very low cost if you keep it simple.

1 can of cream of potato soup (the kind with potato chunks in it)
1 can of cream of chicken soup
1 can of another creamy soup (I usually double the potato or the cream of chicken, but I’ve also had success with cream of broccoli and cream of celery. You can also leave it out if you want a smaller batch)
1 can of corn, drained
1 tablespoon of lemon juice (opt)
2 cans of water (for a thinner soup, add more water)
Seasonings to taste (I usually add garlic salt, pepper, and dried onions, and maybe a tiny bit of butter if I have it)

Not including the lemon juice and the seasonings, this usually costs me $2.66 to make. That’s 38 cents per serving. Can’t beat it.

I dump it all in the crockpot on high for about an hour, stir it once or twice, then switch it to low and eat it whenever. You could certainly make it on the stove though, in a large pot.

If you wanna add more veggies to it, celery, broccoli and carrots are great! You can add cheese (mozzarella is the best imo), chopped onions, chopped garlic, canned chicken, bacon bits…. There’s literally a hundred options. You could make a vegetarian or vegan version pretty easily.

Makes like 7 or 8 servings. Great with biscuits or bread and butter.