Southern Style Dumplings

 

Southern Style Dumplings

1 cup all purpose flour

1 teaspoon salt 

2 heaping Tablespoons butter

1/2 cup hot water

1/2 cup + 2 Tablespoons all purpose flour

1. Using a pastry blender, mix butter into 1 cup of flour and salt. (use grater to add butter)

2. Add 1/2 cup hot water, and 1/2 cup + 2 tablespoons all purpose flour. Mix until a soft dough ball forms. (firm enough to roll out)

3. Divide dough into 2 balls, and let rest for 10 minutes. 

4. Flour a work surface. Roll out each dough ball. (thin like a pie crust)

5. Cut dough into strips 1 1/2 inches wide. Cut each strip into pieces approximately 2 - 3 inches long. 

6. Drop dumplings into hot boiling broth, and cook for 10 minutes. 

{Instant Pot} Southwest Chicken Stew

Jana here with a new Instant Pot recipe that is really easy to prepare, and delicious!  I got inspiration for this here.

{Instant Pot} Southwest Chicken Stew

1 tablespoon olive oil
1 large sweet potato, peeled and diced
1 large onion, diced
3 cloves garlic, minced
2 tablespoons chili powder
1 1/2 teaspoons cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2.5 cups chicken broth
1 can black beans (15 ounce), drained and rinsed
1 can diced tomatoes (14.5 ounces)
1/2 cup quinoa
2 cups cubed chicken, uncooked (I used boneless, skinless chicken thighs...you can also use chicken breast)

1. Choose the Saute function on your Instant Pot, and add the oil to the stainless steel pot. Once this has warmed, add the diced sweet potato and onion. Cook for about 5 minutes, stirring some, and then add the garlic. Cook for an additional minute.

2. Stir in the chicken broth, seasonings (chili powder, cumin, salt, black pepper, paprika), black beans, tomatoes, quinoa, and chicken. Stir to combine, then lock lid in place. Choose the Manual function, and set for 4 minutes. Once this has finished, let the steam release using Natural Release. (10 minutes)  If you want the stew to be less runny, either let it sit on the keep warm feature until you are ready to serve it (the quinoa will absorb the liquid as it sits), or turn on the saute feature for a few minutes, stirring constantly.

Enjoy!

{Instant Pot} Coconut Curry Chicken and Rice

Jana here with a new Instant Pot recipe that will definitely be on repeat at our house!  I got the inspiration from this Instant Pot cookbook that I own, and enjoy! The flavors are mild (not spicy), and the end result is a creamy, delicious meal that my whole family really liked.

{Instant Pot} Coconut Curry Chicken and Rice

1 tablespoon olive oil or grapeseed oil
1/2 medium onion, diced
2 teaspoons minced garlic
1 1/2 tablespoons curry powder
1 teaspoon turmeric
1 teaspoon ground ginger
2 pounds bone-in chicken (thighs or drumsticks - skin on is fine)
1 can coconut milk (14 ounce)
1/2 cup water
1 1/3 cups rice (basmati, jasmine, or whatever you have on hand)
2 teaspoons sugar
2 teaspoons cilantro
salt and pepper to season

1. Add the oil to the Instant Pot (IP) , and select Saute on the Instant Pot. Add the onion, and let it saute for 2-4 minutes, stirring constantly. Continuing to stir, add the garlic, curry powder, turmeric, and ginger. Cook for 1 minute.

2. Add the chicken, and season with salt and pepper. Add the coconut milk and water. Close and lock the lid. Select Manual, and cook for 13 minutes. (high pressure)

3. When cooking is done, use a quick release and open the IP. Transfer the chicken to a cutting board, and allow to cool slightly.

4. Add the rice, cilantro, and sugar to the IP, and close the lid again. Choose Manual, and cook for 4 minutes.

5. Meanwhile, remove the skin from the chicken, and take the chicken off of the bone.

6. When the rice is finished cooking, select Cancel and let it NR (naturally release) for 10 minutes. Release any remaining steam, and open the lid.

7. Add the chicken back to the pot, and stir to combine. Season with salt and pepper to your preference.

Enjoy!

{Thrice Favorites} Creamy Mexican Chicken

Jana here with a delicious slow cooker meal that is super fast to prepare!  This is a great meal for a day when you only have a few minutes to spend on dinner.  One of the things I love about it is the finished product is very versatile!  We ate it the first night over brown rice.  The second time we had it, we put it in tortillas, added salsa and cheese, and had a yummy burrito!

Creamy Mexican Chicken 

2-2.5 lbs frozen chicken breasts
1 can corn, drained
1 package cream cheese
1 can Rotel
1 can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried cilantro (optional)

1. Place frozen chicken breasts in your slow cooker.

2. Add remaining ingredients on top.

3. Cook on low for 6-8 hours, stirring every few hours if possible.

About halfway through the cooking time, I used a fork to stir and shred the chicken.  It did so very easily, and made it where the chicken could absorb the flavors and moisture of the sauce even more!  This would make a great freezer meal also!

Printable Version

{Thrice Favorites} Slow Cooker Chicken Curry

Jana here with a recipe that my family really enjoys!  After eating at an Indian restaurant last year, I discovered that I really enjoyed the flavors of the food we ordered!  I came home, and decided to start making different forms of curry. This recipe is so delicious, and you can make it as spicy (or not!) as you prefer!   I found the recipe here, and followed it fairly closely.  I hope you'll give this a try, even if it's different from what you normally cook!

Slow Cooker Chicken Curry

1 pound boneless, skinless chicken breasts (or tenders)
1 medium onion, thinly sliced
15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 ounce can tomato sauce
2 tablespoons curry powder
1/2 teaspoon salt
cayenne powder (to taste)

1. In the bottom of the slow cooker, mix together the coconut milk, broth, tomato sauce, curry powder, salt, and cayenne.

2. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently toss ingredients to evenly coat.

3. Cook on low for 4-6 hours.  Serve over rice. (I found Basmati rice at my local store, and it was delicious!)

Enjoy!

Printable Version

{Instant Pot} Whole Chicken

Jana here with another Instant Pot recipe!  I recently cooked a whole chicken in my Instant Pot, and the results were delicious. Moist chicken that was falling off the bone!  In my opinion, cooking a whole chicken in the Instant Pot is good for then using the meat in other ways. Because you aren't marinating or injecting the chicken with flavor throughout, I prefer to season the chicken in different ways for various meals throughout the week. If you want some ideas for recipes using chicken, scroll to our right sidebar on the blog, and look for the food categories. When you click on 'chicken', it will show you all recipes we have posted that involve chicken!  Another reason I like cooking a whole chicken sometimes, is you can then use the bones to make homemade bone broth! 

{Instant Pot} Whole Chicken

1 whole chicken (4-5 lbs)
1 cup water
1-2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

1. Pour 1 cup of water or broth in the bottom of the Instant Pot. Add the trivet, and set the chicken on that.

2.  In a small bowl, pour 1-2 tablespoons of olive oil. Add 1/2 teaspoon each of salt, pepper, garlic powder, and onion powder. Stir to combine. Using a silicone kitchen brush, brush the oil all over the top of the chicken. (or drizzle it if you don't have a brush)

3. Close the lid, and cook on Manual mode for 25 minutes. Use NR (Natural Release...let it stay on the Keep Warm feature for 10 minutes before releasing pressure and opening the lid), and check the temperature of the chicken with a meat thermometer. It should be 165 degrees F. (or just above)  If it is below this temperature, close the lid, and do another 5 minutes on Manual mode.

Enjoy!!

Chicken Lazone

Jana here with a simple, delicious chicken meal!  I found inspiration for this on www.plainchicken.com . I served ours over basmati rice, but you could also use your preference in rice or noodles!  I also think this recipe has great flexibility with the type of chicken you can use. I had bone in chicken breast in my freezer, so I opted for those. But you could easily use chicken tenders, chicken breast, leg quarters, etc.

Chicken Lazone

2 pounds chicken, cooked to your liking (I roasted ours for an hour in the oven at 400 degrees)
1/4 cup butter
2 cups half and half
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 1/2 teaspoons onion powder
2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
1/4 teaspoon ground thyme

1. Melt butter in a small skillet or saucepan. Once melted, add the half and half, and heat on medium heat.

2. Add the spices, and stir to combine.  Continue heating on medium heat until it nears boiling. At that point, turn to low and simmer for approximately 10 minutes. Once sauce has thickened, combine with your rice or noodles, and serve with chicken.

Enjoy!

Coconut Milk Baked Chicken

Jana here with a new recipe we loved!  We eat chicken a couple times a week, and are always looking for new ways to try it. I love roasting chicken, and this was my first time to use my cast iron skillet in the oven. The chicken was moist and so flavorful!  This chicken would pair well with any veggies, and some rice or quinoa! I found inspiration for this recipe here.

Coconut Milk Baked Chicken

6 tablespoons canned coconut milk
1 tablespoon lemon juice (fresh or bottled)
2 tablespoons brown sugar
1/2 teaspoon ground ginger
3/4 teaspoon garlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
2 pounds bone in chicken (skin on)

1. Preheat oven to 450 degrees.

2. Whisk together all ingredients (excluding chicken) until well combined. Toss chicken in mixture to coat.  Arrange in oven proof skillet or glass 9x13 dish.

3. Bake uncovered 30 minutes, or until chicken is done.

Enjoy!

Slow Cooker Chicken Curry

Jana here with a new recipe that my family really enjoyed!  I am trying to expand my culinary horizons, so I am challenging myself to cook one 'ethnic' meal per week. (this doesn't include Italian or Mexican, as I already cook plenty of that!)  After eating at an Indian restaurant recently, I discovered that I really enjoyed the flavors of the food we ordered!  This recipe is so delicious, and you can make it as spicy (or not!) as you prefer!   I found the recipe here, and followed it fairly closely.  I hope you'll give this a try, even if it's different from what you normally cook!

Slow Cooker Chicken Curry

1 pound boneless, skinless chicken breasts (or tenders)
1 medium onion, thinly sliced
15 ounce can chickpeas, drained and rinsed
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 ounce can tomato sauce
2 tablespoons curry powder
1/2 teaspoon salt
cayenne powder (to taste)

1. In the bottom of the slow cooker, mix together the coconut milk, broth, tomato sauce, curry powder, salt, and cayenne.

2. Add chicken breasts, onion, chickpeas, and sweet potatoes. Gently toss ingredients to evenly coat.

3. Cook on low for 4-6 hours.  Serve over rice. (I found Basmati rice at my local store, and it was delicious!)

Enjoy!

Baked Chicken Chimichanga

Jana here with a Mexican recipe that you will definitely want to make! I found inspiration for this recipe here, and made some changes to fit our preferences. If you've ever had a chicken Chimichanga at a Mexican restaurant, you know how delicious they are....but they are also fried, and not very healthy. I was really happy with the texture of these tortillas once they'd been baked.  They were light and crispy, and just right!  The filling can be modified significantly from what I list below. Ground beef can be traded for chicken. Black beans for refried beans. Different types of cheese can be tried.  The recipe is very flexible!

Baked Chicken Chimichanga

2 cups cooked chicken, chopped or shredded
1 cup salsa
1 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup shredded cheddar cheese
3/4 cup refried beans
6-8 flour tortillas (8 inch size)
2 tablespoons butter, melted

Toppings: sour cream, salsa, avocado, lettuce, tomato

1. Heat oven to 400 degrees.  Mix chicken, salsa, spices, cheese, and beans in a medium sized mixing bowl.

2. Spread about 1/3 cup of the mixture in the center of a tortilla. Roll tortilla where all sides are sealed. (fold in 'short sides' first, then roll lengthwise)  Place seam side down in a baking dish.

3. Brush with melted butter. Bake at 400 degrees for 25 minutes, or until golden brown and crispy.

Garnish with toppings and ENJOY!

Creamy Mexican Chicken

Jana here with a delicious, fast slow cooker meal!  This is a great meal for a day when you only have a few minutes to spend on dinner.  One of the things I love about it is the finished product is very versatile!  We ate it the first night over brown rice.  The second time we had it, we put it in tortillas, added salsa and cheese, and had a yummy burrito!

Creamy Mexican Chicken 
2-2.5 lbs frozen chicken breasts
1 can corn, drained
1 package cream cheese
1 can Rotel
1 can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon dried cilantro (optional)

1. Place frozen chicken breasts in your slow cooker.

2. Add remaining ingredients on top.

3. Cook on low for 6-8 hours, stirring every few hours if possible.

About halfway through the cooking time, I used a fork to stir and shred the chicken.  It did so very easily, and made it where the chicken could absorb the flavors and moisture of the sauce even more!  This would make a great freezer meal also!

Roasted Chicken

Jana here with a yummy way to cook chicken!  If you're looking for a frugal way to prepare chicken, buying leg quarters (leg and thigh together) can be one of the cheaper cuts of chicken to buy.  My family loves it when I roast chicken!  The flavor is delicious, and the chicken stays moist.  You can cook extra leg quarters, and use the extra meat for other meals you will make later in the week!  (or freeze it, and it will be great to pull out when you need a quick meal another time)  Roasted chicken is a great addition for enchiladas, in soups, etc.

Roasted Chicken

4-6 chicken leg quarters
2-3 tablespoons Olive oil
seasonings*

1. Preheat oven to 425 degrees.  Place leg quarters in a baking dish.  In a small bowl, mix together the olive oil and seasonings.

2. Brush the olive oil mixture onto the chicken.  Cook for 40-50 minutes.  (juice from the chicken will be clear when done)

*We like a combination of salt, pepper, garlic powder, onion powder, rosemary, paprika, and red pepper. Put about 1/4 - 1/8 of a teaspoon of each into the olive oil mixture.

Homemade Chicken Nuggets {Dairy Free, Gluten Free}

Becca here with a recipe that I'm super excited to share!  I've tried several homemade chicken nugget recipes over the years, with mixed success, but nothing that I liked well enough to make again, and definitely nothing I liked well enough to share here.  However, after changing this recipe quite a bit, I finally have one that my family all loves, and is really easy to make also, which I appreciate, of course!  A bonus for those of you that have food restrictions is that it is both gluten and dairy free also!  One recipe makes three half-sheet sized pans (like pictured above) of large nuggets, so I've included freezing and reheating instructions at the end also.  I hope you'll give this recipe a try, it's a definite winner in my family!

Homemade Chicken Nuggets
{Dairy Free, Gluten Free}

8 cups of really tender cooked chicken, a mix of dark and white meat (I buy the hormone/antibiotic free 2 pack of chickens at Sam's Club and cook both of them together in my large slow cooker overnight on low, let it cool, and then remove the meat that is literally falling off of the bone.  See this post for more information on that and how to make chicken stock from the leftovers too!)
5 large eggs
1/2 - 1 cup mayonnaise (depending on what kind of chicken you've used, see recipe for further instructions)
1 Tablespoon salt
8 cups plain puffed rice cereal (this is unsweetened, just plain puffed brown rice, nothing else added.  A big bag is $1 at Walmart on the cereal aisle, with the more natural/organic cereals.  It makes a great first finger food for babies too, my original intent for buying it!)


Preheat oven to 400.

In a large bowl, combine chicken, eggs, mayonnaise (start with 1/2 cup) and salt.  Use a large fork (or pulse in a food processor if you have one) to shred chicken and stir to combine all ingredients.  Add more mayonnaise, up to 1/2 more, until mixture will easily stick together and form patties.

Place puffed rice in large zip top bag, and hit with a rolling pin until at least half are crushed (a great job for a child, my boys love doing this part!)

Form small nuggets or patties in desired size.  Dip into partially crushed puffed rice, flipping over to coat both sides, gently patting so that it sticks.

Place onto silicone mat or parchment paper lined baking sheet.  When full, bake at 400 for 8-10 minutes, flip all nuggets over, and bake an additional 8-10 minutes.  If you're serving immediately, the edges and rice on the outside should be a dark golden brown and crisp.  If you're going to be freezing them for later, remove them from the oven when they're just starting to get a slight golden color so they aren't dry when you reheat them later.

Serve plain, or with your favorite nugget dipping sauce!  Enjoy!

Freezing Instructions:  Place cooled-to-room temperature nuggets into airtight container or zip top bag, and freeze.  To reheat, defrost in refrigerator overnight.  Set out about 30 minutes before ready to bake.  Reheat in 400 preheated oven for 5 minutes, or until heated through and crisp on the outside.  I don't recommend reheating in the microwave, as the outside doesn't keep its' crispness that way.

Swimming Rama {Freezer Friendly, Makes 3 meals}

Becca here with a recipe I'm so excited to share with you!  Although it isn't really much to look at, my husband said that he likes it better than his favorite Thai Restaurant, and we had it three times in one week!  Yes, it really is just that tasty!  Plus, it has a short ingredient list, and is both gluten free and dairy free.  Like I said about another of my family's favorites, also freezer friendly, Chicken Curry, this is a great introduction to curry.  Not too spicy or 'weird' tasting, but definitely distinctive and delicious!  Side note, curry isn't an actual spice like cinnamon or basil, it is a mixture of spices that can range in color anywhere from a deep yellow, to orange, to a deep red color, depending on the region of the world that it is from.  Each obviously has a very distinct flavor, and most do have dried chilies, but "curry" can mean a very wide range of things.  As for the name Swimming Rama, I wasn't able to find an origin or meaning, other than it is a traditional Indian chicken dish, made with a red curry, peanut and coconut sauce.  This is a recipe I really hope you'll try, and not let the unique name or short ingredient list scare you off, for the price of one entrée at your local Indian Restaurant, you can have an entire dinner to feed your family, and it tastes just as good!  My inspiration recipe was from Fix, Freeze, Feast.  Enjoy!

Swimming Rama
{freezer friendly, make 3 meals}

8 cups cooked chicken
1 jar (4 ounces) Thai Kitchen red curry paste *see note below
3 cans coconut milk
1 Tablespoon honey
1 Tablespoon salt (I use Real Salt)
1 1/2 cups peanuts, crushed (I put them into a zip top bag and hit them with a rolling pin)
9-12 cups cooked brown rice
For Serving:
1-2 cups of fresh spinach per family meal

Combine sauce ingredients (cooked chicken, red curry paste, coconut milk, honey, and salt) into large saucepan, and cook over low heat, stirring occasionally, until just beginning to boil.  Remove from heat.

For serving immediately, layer cooked rice, a handful of spinach, and then chicken sauce to cover.  Top with crushed peanuts, and serve.

For freezing, let chicken sauce cool to room temperature, and divide into thirds in gallon zip top bags.  Add 3-4 cups cooked rice, if desired (I have frozen the ingredients together and separate, both work fine.  Freezing them separately makes a neater presentation, but it tastes great either way!).  Place a smaller bag of 1/2 cup of crushed peanuts with it (I like to staple the bags together through the top above the zipper).  Defrost in the refrigerator overnight, and follow above instructions to heat and serve.

*Note on red curry paste - Thai Kitchen is the most widely available red curry paste, carried by Walmart, etc. on the aisle with Asian foods.  However, it is a very mild curry paste.  If you're using another brand, I would start with 2 Tablespoons and taste the sauce before increasing the amount of red curry added.

Chicken Salad Sandwiches

These chicken salad sandwiches are so delicious they changed my mind about not liking chicken salad!  I modified this version from The Pioneer Woman's, after I had one at my mom-in-law's house.  These are super tasty and my two-year old likes them as well.  Win, win.  We ate them on delicious onion buns from Harps.

Chicken Salad Sandwiches
Ingredients:
2 cups roasted chicken (I bought one already roasted from Wal-mart)
2 stalks celery, chopped
3 leeks, chopped (you could also use green onions)
1 and 1/2 cups chopped red grapes
1/2 cup mayo (We use the light mayo)
1/2 cup sour cream (real sour cream, not light!)
Handful of slivered almonds
Small handful of fresh basil, parsley, and rosemary chopped
1 TB brown sugar
Splash of lemon juice
Salt/Pepper to taste

Directions:
1.) Chop the roasted chicken into bite-sized pieces.  Next, mix chicken, celery, leeks, and grapes together in a large bowl.
2.) To make the dressing, mix the mayo, sour cream, almonds, fresh herbs, brown sugar, and lemon juice together.  Season with salt and pepper to taste.
3.) Combine the dressing with the chicken mixture and enjoy!

We ate our sandwiches right away and they tasted delicious!  We also ate some of the filling as leftovers the next day and it was still good.

Enjoy!
Sara

Chicken Tenders - Two Delicious Ways!

Jana here with two quick and delicious recipes to make chicken tenders at home!  The first one came from the box of Progresso Panko Bread Crumbs that I purchased. My whole family thought these were delicious, and they would go well with many different sides!

Panko Chicken Tenders

2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
1 cup Panko bread crumbs
chicken tenders, approximately 6
2 tablespoons oil or butter

1. Place flour, egg, and bread crumbs on separate plates.

2. Mix salt and pepper into flour.

3. Coat chicken with flour mixture, dip in egg, coat well with bread crumbs.

4. In large skillet, heat oil over medium heat.

5. Cook chicken in oil 8-10 minutes, turning once. Coating should be golden brown when completed.

The second way that I prepared the chicken tenders I purchased was a recipe I found on Pinterest called "Perfect Chicken Tenders".  These were so great!  They only require 4 ingredients, a few minutes of prep time, and your whole family will love them!

Perfect Chicken Tenders

1 pound chicken tenders
1 cup Italian dressing
4 teaspoons honey
2 teaspoons lime juice (or lemon juice)

1. Place chicken tenders in an 8x8 dish. 

2. Mix wet ingredients, and pour over chicken.

3. Cover, and refrigerate for one hour to marinate.

4. Add chicken and liquid to a large skillet.  Cook over medium heat for 30-40 minutes, until liquid is brown and reduced, and chicken is cooked.

Enjoy!

Cashew Chicken Mango Salad

Becca here with a really delicious salad that's perfect for these warm months!  I was inspired by this recipe, and found it super family friendly too, with tasty toppings like mango, cashews, chicken, and avocado.  If your kids are really resistant to the idea of a salad for dinner, you could easily serve the toppings separately in a muffin tin for a fun, healthy meal without preparing something different for them.  I make the dressing when I'm in the kitchen already earlier in the day, and use chicken from the freezer I've already cooked and frozen mango, so the salad comes together really quickly.  I use this method to quickly get nice looking chunks of avocado out of the peel with just a paring or even butter knife.  I think you'll enjoy this salad, it tastes like one from a nice restaurant for a fraction of the cost!

Cashew Chicken Mango Salad

*amounts are approximate, and to taste & your family's preference!

10 cups your favorite lettuce (we get the organic spring mix from Sam's Club every time we go)
2 cups cooked chicken, cut into bite sized pieces
3 cups diced mango (I usually use the frozen mango, mostly defrosted)
2 avocados, cut into bite size pieces
2/3 cup roasted cashews

Dressing:
1/2 cup lime juice
6 Tablespoons honey
4 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Combine dressing ingredients into tightly lidded container (I use a pint canning jar) and shake well to combine thoroughly.

On each serving plate or bowl, place a generous layer of lettuce, and top with chicken, mango, avocados, and cashews.  Top with dressing.

Refrigerate any leftover dressing to use later!

Sweet and Spicy Asian BBQ Chicken

One of the easiest ways to feed your family during the spring and summer is to use your grill. Whether you’re craving a burger, pressed for time or would simply rather be outside than in the kitchen, firing up the grill guarantees a quick, easy and delicious dinner.

When you think of typical cookout food and easy grilling recipes, your mind probably goes straight to a juicy All-American cheeseburger or a hot dog covered in ketchup, mustard and relish—and it should! Burgers and dogs are summer classics, and once it’s warm outside you’re bound to see them at every cookout, block party and BBQ you attend!

While hamburgers and hot dogs are undeniably delicious, they’re not usually too great for you, and too much of anything can be overkill. For grilled dinners that are a little on the lighter side but still delicious, turn to any home cook’s best friend: easy chicken recipes. From classic BBQ chicken to grilled chicken fajitas, there’s really no limit to what you can do with a grill, some chicken and a little bit of seasoning.

This Sweet and Spicy Asian BBQ Chicken puts a zesty twist on your average BBQ chicken recipes. With teriyaki sauce, sesame seeds, ground ginger and red pepper flakes, Asian flavors mix with sweet BBQ sauce for a surprising and delicious kick. Serve the chicken with white rice and a green salad for a quick and easy summer dinner!

 

Sweet and Spicy Asian BBQ Chicken

Total Time: 30 min

Serves: 6

Calories: 205

PAM® Grilling Spray

¾ cup Hunt’s® Hickory & Brown Sugar Barbecue Sauce

1 tablespoon La Choy® Teriyaki Marinade & Sauce

1 teaspoon sesame seeds

½ teaspoon ground ginger

¼ teaspoon crushed red pepper flakes

6 boneless skinless chicken thighs (6 thighs = about 1 ½ lbs)

¼ teaspoon salt

¼ teaspoon ground black pepper

2 tablespoons thinly sliced green onions

Spray the cold grate of a gas grill with grilling spray. Preheat to medium-high heat. Meanwhile, combine barbecue sauce, teriyaki marinade, sesame seeds, ginger and pepper flakes in a small bowl; set aside.

Sprinkle chicken with salt and pepper. Grill for 5 minutes; turn over and brush with barbecue sauce mixture. Grill 5 more minutes or until chicken is no longer pink and tender (180°F). Turn again and brush second side with sauce; grill until sauce is hot, being careful not to let it burn. Discard remaining sauce.

Sprinkle with green onions before serving.

 

Author Bio: This is a guest post by Meredith K. on behalf of ReadySetEat®. For more budget-friendly easy recipes for dinner this spring and summer, visit www.readyseteat.com.

Whole Rotisserie Style BBQ Chicken in the Slow Cooker (plus homemade chicken broth!)

Becca here with a super easy recipe for making a rotisserie style chicken in your slow cooker.  I didn't get a good photo of the chicken before we ate it, but chickens are a bit hard to make attractive looking anyway I think, even if they taste amazing, and I hope you'll try this recipe anyway!!

I love the chickens that you can buy pre-cooked at most grocery stores and warehouse clubs now, but after actually reading the ingredient list on what all the chicken 'marinade' contains, including partially hydrogenated oils, tons of sodium, and several different preservatives, I didn't feel so great about purchasing them anymore.  Whole chickens where I live are rather inexpensive, with their everyday price being just under $1/pound for 'regular' chickens, and just under $1.50/pound for antibiotic free/cage free chickens, my preference.  Don't let the long list of spices in this barbeque style dry rub scare you, it's likely all things that you already have in your spice cabinet, and leaving one or two out or substituting something similiar will still result in a delicious chicken!  I was inspired by the recipe here. With things like this that have several dry ingredients (like my favorite cornbread), I like to prepare several 'mixes' at a time in either reuseable containers or plastic zip top bags, so that when I'm ready to make it again half of the work is already done, and it really takes barely any extra time to measure out the extra meals once you already have everything out.  I actually started my chicken late Saturday night and let it cook on low all night so that it would be ready and waiting for lunch after church on Sunday.   You can't beat the convenience of that!  Don't forget to make a big pot of super yummy homemade chicken stock with the bones & skin too!  You just return those things to the slow cooker after you've removed the 'good' chicken, making this an extra economical recipe.  My method for doing that is here. 

Whole Rotisserie Style BBQ Chicken in the Slow Cooker

1 whole chicken, 4-5 pounds, giblets removed if they're included
1 large onion
2 Tablespoons paprika
2 Tablespoons salt (I use Real Salt)
1 Tablespoon onion powder
1 Tablespoon mustard powder
1 Tablespoon dried granulated garlic (minced garlic could also be used)
1 Tablespoon chili powder
1 Tablespoon lemon pepper
1 teaspoon dried basil
1 teaspoon ground red pepper

In a small bowl, combine all spices (everything except for the onion & chicken) and stir well to combine.

Slice the onion horizontally into 4-6 thick slices, keeping the rings together.  You want to line the bottom of your slow cooker with these, so slice accordingly. 

Line the bottom of your slow cooker with the onion slices.  You're making a platform of sorts for the chicken to sit on.

Add the whole chicken, breast side up.  Be sure to remove the giblets first!  The antibiotic/cage free chickens I get at our local store have these in a plastic bag inside of the chicken that's super easy to pull out.  The same type of chicken at Sam's Club is slightly less expensive for me, plus doesn't include the giblets that you're paying for and don't use when cooking a whole chicken, so I get those when possible.

Rub your spice mixture over the top and sides of the chicken.  You want as much of it to stay on the chicken as possible, so just put pour any extra in right on top of, or even inside, the chicken.

Cover the slow cooker, and cook approximately 8 hours on low.  My chicken the last time I made this recipe was five pounds, and I cooked it on low for 12 hours and it was great.  Since you're cooking it with the skin on, and on the onion platform, you can get away with cooking it for a bit longer without it drying out.  I actually like it to be so tender that it pretty much falls apart when you remove it from the slow cooker, since it makes removing the meat from the bone significantly easier. 

Be sure and leave the onions in the slow cooker, as well as returning all of the non-edible parts of the chicken (bones, skin, etc.) to the slow cooker to make a great homemade chicken stock!  The extra seasonings will make it really tasty, and a great base for soups!  I love to cook quinoa in the homemade chicken broth too, it makes it extra tasty.  You can see all the details here.

Honey-Mustard Chicken with Balsamic Butter Sauce Rice and Stir-Fry

Hi everyone!  Today's recipe is an easy, filling, healthy one!  And the best part is you most likely have almost all of the ingredients on hand already.  For the stir-fry in the recipe I used a bag of frozen stir-fry, Great Value Brand.  Obviously using fresh produce would be great too, but this is such a time-saver.  I hope you enjoy!

Honey-Mustard Chicken
Ingredients:
6 skinless, boneless chicken breasts
1/2 cup honey
1/2 cup mustard
salt and pepper to taste
1 tsp. dried basil
1 tsp. paprika
1/2 tsp. dried parsley

Directions:
1.) Preheat oven to 350 degrees.  Sprinkle chicken breasts with salt and pepper and place in a lightly greased 9 x 13 pan.  
2.) In a small bowl combine honey, mustard, basil, paprika,  and parsley.   Pour this over the chicken and brush to cover.
3.) Bake chicken for 30 minutes and then turn over, brushing the chicken with the sauce again. Bake an additional 10-15 minutes, or until chicken is no longer pink.  Be careful not to cook too long or the chicken will begin to dry out.

Balsamic Butter Sauce (Can be eaten over brown rice/stir-fry)
Ingredients:
4 TB butter
2 TB soy sauce
2 tsp. balsamic vinegar

Directions:
1.) Melt butter in saucepan over low heat.  Remove from heat and stir in soy sauce and vinegar. Eat over prepared brown rice and stir-fry.