Sunshine Chicken

When I was younger my older sister made "sunshine chicken." I was an extremely picky kid but loved this recipe. I never had it again, but I never forgot about it. I did some googling and found this recipe for Sunshine Chicken.

I remembered my sister's recipe used honey, or at least I think it did. I decided to make some changes and try it out. It was so delicious that I need to share it. I served it with roasted broccoli and rice. Keep in mind my husband and I love garlic. Tone the garlic, or any spices down to adjust for your taste.

Sunshine chicken

6 Chicken breasts
1/2 cup ketchup
1/4 cup honey
2 tablespoons soy sauce
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon black pepper
1 tablespoon minced garlic
1/8 teaspoon ginger

Preheat the oven to 350. Mix ketchup, honey, soy sauce, garlic powder, cayenne pepper, black pepper, ginger, & minced garlic. Brush the mixture on the chicken and bake for an hour. Re-baste the chicken every 15 minutes. Enjoy!

Chicken fried chicken

So this is another recipe I ate growing up. My mom made it ALL the time for me, as it was one of the few meals I liked. Thank goodness I outgrew my pickyness. It is very similar to the buffalo chicken fried chicken. Its totally not healthy, but wouldn't be too bad if you baked it instead. 

Ingredients:

• 3 chicken breasts sliced in half to make skinnier pieces
• 2 eggs
• 3ish cups Kellogg's cornflake crumbs
• salt & pepper
• 2 teaspoons Lawry's seasoned salt
• 3 tablespoons vegetable oil

Directions:

Beat eggs in shallow dish. Mix cornflake crumbs & seasoned salt in another shallow baking dish. Season chicken with salt & pepper, then dip in cornflake crumbs. Then dip chicken in the eggs, and back in the cornflake crumbs. Repeat with all pieces of chicken. Heat up oil in large pan. Approx. 5 minutes on each side or until chicken is cooked thoroughly.

Greek Cinnamon Stewed Chicken

I apologize I haven't blogged much this week. Between Chad working afternoons and me showing a TON of homes, cooking hasn't happened. Don't worry, I have some great things planned for this weekend! 

When I saw the name of this recipe I was turned off yet intrigued. Well, when I saw the ingredients it started to sound good. My husband looked at me like I had three heads when  I told him we were having cinnamon chicken for dinner. I originally saw this recipe on this blog, who got it from Cat Cora on Oprah's website. 

While I made this recipe almost as directed, it was FANTASTIC. Like this is making the list of one of my favorite meals. DH thinks it needs more spice, but take that with a grain of salt because he thinks EVERYTHING needs more spice. I used boneless skinless breasts, and it turned out fantastic. This was the most tender chicken I have ever had or made, EVER. Don't delay, make this as soon as you can!

Ingredients:

• 4 boneless skinless chicken breasts
• 1 1/4 tsp. ground cinnamon
• 2 tsp. kosher salt
• 1 1/4 tsp. freshly ground black pepper
• 3 tablespoons pre-minced garlic divided
• 2 Tbsp. extra-virgin olive oil
• 2 tablespoons dehydrated minced onions
• 2 cups water
• 1 can (6 ounces) tomato paste (I used the roasted garlic flavor)
• 1 Tbsp. dried Italian herb seasoning
• 1 cup orzo , cooked according to package directions
•  Parmesan cheese

Directions:

Pat the chicken dry with paper towels. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning. Heat the olive oil in a large, nonreactive, deep skillet over medium heat.  Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Remove the pieces when they are well browned on all sides.

Add the minced onions and 1 1/2 tablespoons of pre-minced garlic. Cook for about a minute, or until it becomes fragrant. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.

When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining garlic.

Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-low heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to 

package directions, and sprinkle Parmesan cheese on top.

Tootles,

Just Add Chocolate

Chicken and Mushrooms in a Garlic White Wine Sauce

As soon as I saw this recipe on Skinnytaste I knew it sounded like something I would like. I mean who doesn't love wine and garlic, especially cooked together! This recipe was great, except next time I would double the sauce. If you like sauce to put over noodles or rice I would advise you to double it. I did make a couple changes, so heres my take on Skinnytaste's recipe.

Ingredients:

• 2 chicken breasts cut into bite sized chunks
• 1 tablespoon butter - divided
• 1 tablespoon olive oil - divided 
• 1/8 cup all purpose flour
• 1 tablespoon pre-minced garlic
• 12 oz sliced mushrooms
• 1/4 cup white wine
• 1/3 cup fat free chicken broth
• salt and fresh pepper to taste
• 1/4 cup chopped fresh parsley - I forgot this

Directions:

Preheat oven to 200. Shake cut up chicken in a ziploc bag with flour. Heat skillet over medium heat. Once hot add 1/2tablespoon of butter and 1/2 tablespoon olive oil. Add chicken, flip chicken after a couple minutes. Once chicken is cooked put in oven safe casserole and keep hot in the oven.

Add remaining butter and olive oil and the garlic. Once garlic is fragrant add the mushrooms. Season mushrooms with salt and pepper. Make sure you salt them immediately so they start cooking down quickly. Once mushrooms are cooked to how you like them, add wine, and chicken broth. Let wine and chicken broth reduce till about half. If its still think add a teaspoon of corn starch mixed with a teaspoon of water to the mixture to thicken it. Add the chicken back to the pan, and then fresh chopped parsley on top. 

Enjoy,

Just Add Chocolate

Benchiladas

So your probably wondering what Benchiladas are? Well here is a link to the original recipe, but they are a cheesy/creamy spin on enchiladas. They were created by the blog "Annie's Eats." 


For most of my life I didn't think I liked enchiladas. But as time went on, and my husband (who was only my boyfriend at the time) wanted different meals, I finally branched out. I don't like the texture of tomatoes. So anything with chunky tomatoes are not something something I'll eat. So I changed the recipe to adjust to my weirdness, as well to make it a little spicier.


Please excuse my terrible photo from my iPhone. I promise to get my camera charged soon.

Ingredients 

• 3 large boneless, skinless chicken breasts
  
• Southwest seasoning
• 1 cup light sour cream - divided
• 1 cup Ranch salad dressing - divided
• 10 flour tortillas 
  
• large jar of taco sauce
• 1 can red enchilada sauce
• 2 cups shredded reduced fat Mexican cheese 

Instructions

Pre-heat oven to 400. Season chicken with southwest seasoning. Pour enough taco sauce on the bottom of a glass pan and then place chicken in it. Cover pan with tin foil, and bake for half an hour. Once 

In the mean time put 1/2 cup ranch and 1/2 cup sour cream in small bowl. And the rest of the ranch and sour cream in a large bowl. When chicken is finished baking, shred or cut up in small pieces. Mix in the large bowl with the ranch mixture.  

Once chicken is done turn down heat to 375.

Spray 9x13 glass baking pan with Pam. Take one tortilla and spread the ranch mixture from the small bowl on it. Then add the chicken mixture, a handful of cheese, and drizzle with taco sauce. Feel free to add more if you like that extra kick. Roll up and place seam side down in pan. Repeat with the rest of the tortillas. Once all the filled tortillas are in the pan, pour the enchilada sauce over them. Bake for 20 minutes, then add any left over cheese, and bake for 10 more minutes

Happy cooking,


Just Add Chocolate

Chinese chicken - my moms recipe

So this Chinese chicken is a dish I grew up with. I loved it then, and I still love it. My sister is the one who passed the recipe along to me, so its been tweaked slightly since I ate it when I was little. Its VERY quick, relatively healthy, and super tasty. My sister is like my husband and I, she likes things spicy. So if you don't like ginger like we do, feel free to tone it down. Next time I will add a little more! 

Ingredients 

• 1 tbsp vegetable oil
• 3 chicken breasts, cut into bite size pieces
• 4 tbsp soy sauce - divided
• 1 tbsp minced garlic
• 1lb snow peas, with ends snapped off
• 8oz sliced mushrooms
• 1 can pre-sliced water chestnuts 
• 2 tbsp ground ginger - divided
• 1/2 tsp black pepper
• 1 tbsp corn starch

Place cut up chicken in a bowl with 1 tablespoon of soy sauce  Let chicken marinate for about 5 minutes. Heat up large pan, on medium heat, then add oil and chicken. Saute for a couple minutes, and make room in the middle of pan. Add the garlic to the "hole," and let the garlic become slightly fragrant before mixing it around with the chicken. Saute a couple more minutes before adding 1 tablespoon of ginger and the rest of the soy sauce. Next add in all the vegetables and stir every couple of minutes. After about 5 - 10 minutes, when chicken is cooked and veggies are cooked as you desire, add the final tablespoon of ginger, and pepper. Make a slurry with 1 tbsp corn starch and 1tablespoon cold water, and then mix it in to thicken the sauce. Serve over rice, and enjoy!


Tootles,


Just Add Chocolate

Buffalo Chicken Fried Chicken -

I made this about a month ago, and it was delicious. But I have a confession, it wasn't really fried, but that just sounds better then chicken baked chicken. I created this recipe on a whim, and figured it was going to be tasty or nasty. It ended up being fabulous! So good that I am willing to share it a month after the fact, or maybe thats because I started my blog a month too late. But anyways, if ya'll love buffalo wings like my husband and I try this!


3 boneless skinless chicken breasts - sliced in half to make thinner, and create 6 skinny breasts. 
2 cups Kellogg's cornflake crumbs 
1/2 cup buffalo sauce
1/2 cup ranch 

• Preheat oven to 375
• Mix buffalo sauce and ranch. 
• Place buffalo mixture and Kellogg's cornflake crumbs in their own containers for dipping. 
• Dip the chicken in the buffalo sauce, then into the Kellogg's crumbs, follow with the rest of the pieces of    chicken.
• Place cooling rack in cookie sheet, and place breaded chicken on cooling rack.
• Bake chicken for 30 minutes or until done.

Enjoy!

Till next time,

Just Add Chocolate

Buffalo Mac & Cheese

It was a hit! My husband thinks it could use more buffalo sauce, but I liked it as is. He likes things so hot they blister your lips, so take his suggestion with a grain of salt. 

Also if you discrimiate against cream of crap (cheddar) soups stop reading. I got the idea from Paula Dean's mac & cheese recipe which was AWESOME.

1lb of pasta (I used bow tie, its all I had, I am sure any would work)
2 chicken breasts
Fresh cracked pepper 
1 packet of ranch dressing seasoning
1/3 cup sour cream (I used light)
8oz cream cheese
1/2 cup Frank's buffalo sauce 
2 cups shredded cheddar cheese
1 can cheddar soup (cambell's)
1 lb broccoli (I used frozen and defrosted in microwave) 
Italian Panko bread crumbs 

Preheat oven to 375. Prepare pasta, cook till almost done. Dice chicken up, season with pepper and a tiny bit of the ranch seasoning. In a large pan cook chicken till cooked. Once fully cooked add the rest of ranch seasoning and stir. Add cream cheese and stir until melted. Mix in sour cream, frank's buffalo sauce, and cheddar soup. Now add the 2 cups cheddar cheese. Once mixed in add broccoli and pasta. Once all mixed, spread in baking pan that has been greased/spray with pam. Sprinkle panko crumbs on top. Bake for 20 minutes. Enjoy!


Catch ya later,

Just Add Chocolate