Tag: Chicken Recipes

Dad’s Jambalaya

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I am so excited to share that I got my grubby little paws on my dad’s jambalaya recipe. Jambalaya is one of my FAVORITE meals ever and I finally have been present to observe the process from behind the curtain. Marky Mark makes some edits to the recipe – like doing half sweet half hot sauage – you could do 2LB of one or the other if you prefer. He stressed that the most important part of the recipe is making your own chicken broth, or ‘liquid gold’ as he calls it. Plan for two days to make this, so you can make the broth the day before. Makes about 8-10 servings but I don’t recommend sharing. I also highly recommend asking your loved ones for their recipes, food strengthens connections.

Ingredients

Chicken Broth:

  • 1 small fryer chicken
  • 1 rib celery with leaves
  • 1 onion, halved
  • 1 clove garlic

Jambalaya:

  • 2 cups long grain rice
  • 1 LB Ground Italian sausage
  • 1 LB Ground Hot Sausage
  • ½ stick butter
  • 1/2 cup chopped yellow pepper
  • 1/2 cup chopped red pepper
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 (6-ounce) can tomato paste
  • 1 large bay leaf
  • ¼ teaspoon thyme
  • 2 teaspoons salt.
  • ½ teaspoon pepper
  • ¼ teaspoon Tabasco
  • 1 cup chopped yellow onion
  • Shredded chicken

Let’s Get Cooking

In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour. Reserve stock.

Remove chicken meat from bones once cooled and reserve. In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.

In a Dutch oven, cook the ground sausage until cooked thoroughly about 5-8 minutes. Remove meat. Add butter to pan and sauté onion, pepper, and parsley until tender, about 3 minutes. Add chicken abd sausage; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco. Add cooked rice and mix thoroughly. Cook over low heat for 15 minutes, sitrring frequently.

Remove the bay leaf and serve.

Made with Love,

Hannah

Nashville Hot Chicken Pizza

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I have this Habanero Hot Honey from Akron Honey and I have been dying to use it! Akron honey is a local business that has the best honey & I love their seasonal flavors. I knew I wanted to make a pizza with it but I wanted to go a little extra with it. I got some inspiration for a Nashville Hot Chicken pizza but I decided that I wanted to make it my way. My way includes brining the chicken breast in pickle juice for 4-6 hours, a ranch base for the sauce, and using a homemade sourdough crust. If you want to make your own crust be sure to start a day early!

Ingredients

The Chicken

  • 1 Chicken Breast, cubed
  • 1 Cup Pickle Juice
  • 1 Cup All Purpose Flour
  • 1 Egg
  • 1/4 Cup Milk
  • 2 TSBP Your Favorite Hot sauce
  • 2 Cups Panko Bread Crumbs
  • 1/2 TBSP Chili Powder
  • 1/2 TBSP Paprika
  • 1/2 TBSP Garlic Powder
  • Salt & Pepper

The Pizza

Let’s Get Cooking

Brine your chicken breast in pickle juice for 4-6 hours.

Afterwards, Rinse and cube. Prep your dredge. In one bowl, combine flour + salt + pepper + chili powder paprika + garlic powder. In another bowl, whisk together egg, milk, and hot sauce. Finally, pour the panko bread crumbs onto a plate.

Time to dredge your chicken. Start by dredging the chicken in flour, then the egg mixture, and finally, in the panko. Once all coated, place on a lined baking sheet and place in the fridge for 30 minutes.

After the 30 minutes, air fry the chicken in batches at 400F for 15-20 min. Once all cooked, toss in the Nashville hot sauce.

Preheat the oven to 375F.

Place your pizza dough on a prepared pan. Spread ranch on the dough, then add sliced red onions, the cooked chicken, pickles, and blue cheese crumbles. Top with mozzarella cheese and bake for 25-30 minutes. Remove from the oven and drizzle over the hot honey & extra Nashville hot sauce.

Resist the temptation and wait a few moments before biting into this deliciousness so you don’t burn off your taste buds!

Made with Love,

Hannah

Chicken, Spinach, & Artichoke Soup

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Soup season is slowly making its way to a close, but before it’s over this chicken, spinach, & artichoke soup from Sarah DiGregorio is a MUST MAKE. The recipe can be made on the stovetop, but I made it in the crockpot because nothing is better than low and slow. The recipe calls for frozen spinach, but I used fresh and it still came out great, I used about 2 Cups but it’s totally your call!

Ingredients

  • 2 TBSP Unsalted Butter
  • 1 Large Yellow Onion, finely chopped
  • Salt + Pepper
  • 3 Celery Stalks, chopped
  • 8 Garlic Cloves, smashed & chopped
  • 2 lbs Boneless, Skinless Chicken Thighs
  • 1 Cup Chicken Stock
  • 1/2 Cup White Wine
  • 1/2 Lemon, Juiced
  • 1 TSP Red Pepper Flakes
  • 1 10oz Package Frozen Cut Spinach, or 2 Cups Fresh Spinach
  • 1 10oz Jar Marinated Artichoke hearts, drained
  • 1/2 Cup Cream Cheese
  • 1/2 Cup Finely Chopped Fresh Dill or 2 TBSP Dried Dill
  • Scallions & Grated Parm for topping

Let’s Get Cooking

In a large skillet, melt the butter over MED-HIGH heat. Add in the onion and season lightly with salt, stir until soften and translucent. Add in the celery + garlic and stir until soften, lower the heat if needed to avoid burning. Pour the mixture into a slow cooker.

To the slow cooker, add in chicken thighs + stock + wine + lemon juice. Season with red pepper flakes + 1 TSP Salt + black pepper and mix well to combine. Cover and cook on low for 4 hours. ** The dish can stay on the warm setting for a few hours following the cook time if needed **

About 20 min before you’re ready to eat, add in the spinach + artichoke hearts to the slow cooker and cook on low until the spinach can be stirred into the soup.

Add in the cream cheese + dill and stir until the cream cheese melts in.

Shred the chicken and serve in bowls, topping with parm and scallions.

Made with Love,

Hannah

Nashville Hot Chicken Strips

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It’s winter here in Ohio, with our first lake-effect snow. I had a lovely morning by skidding into a telephone pole/wire so I figured I deserved all the treats for the rest of the day. I was craving something spicy and fried so I decided to take a shot at making my own Nashville hot chicken, with the help of Delish. The key here, like always, is to BRINE YOUR CHICKEN IN PICKLE JUICE. I am telling you it’s a game changer. I only made a single serving of this so obviously, double if you are making for more.

Ingredients

For the Chicken:

  • Reserved Pickle Juice
  • 1 Chicken breast, sliced into tenders
  • 1 Cup Milk
  • 2 Large Eggs
  • 1 TBSP Hot Sauce of your choosing
  • 1 Cup All Purpose Flour
  • 1 TSP Paprika
  • 1 TSP Cayenne Pepper
  • Salt + Pepper
  • 4 Cups Vegetable Oil for frying

For Nashville Hot Sauce:

  • 2 TBSP Cayenne Pepper
  • 1 TBSP Brown Sugar
  • 1 TBSP Paprika
  • 1 TSP Garlic Powder [ I didn’t have so I used one clove of garlic]
  • 1 TSP Chili Powder
  • 1 TSP Salt

Let’s Get Cooking

Brine your chicken in pickle juice for about 2 hours. I keep my leftover empty pickle jars and put the chicken into the jar to brine.

Line a baking sheet with parchment paper and a metal rack.

In a shallow bowl whisk together milk + eggs + hot sauce. In another bowl combine flour + paprika + cayenne + salt + pepper. Pat the chicken dry & cut into slices. Dredge the chicken in the flour mixture, then the egg mixture, then the flour once again and place on the wire wrack. Place in the fridge once all dredged for about 20 minutes.

In a large skillet, heat the oil until it reads 350F. Scoop out 1/2 cup hot oil and add to a pot. Working in batches if needed, cook the chicken for about 6 minutes each side.

To make the Nashville hot sauce add the cayenne + brown sugar + paprika + garlic powder + chili powder + salt to the pot with the hot oil. Mix well to combine.

Once the chicken is cooked, brush the Nashville hot sauce over the chicken. Don’t forget to serve with pickles!

Made with Love,

Hannah

Pickle Chicken Salad

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I LOVE chicken salad, as you can see with this being my third recipe. It is such a versatile meal, you want to make it spicy, sweet, tangy, the world is yours. I was inspired by a creator, Nutritiously Easy, on TikTok who made a pickle chicken salad. I’m a pickle girl, exclusively Claussens, so I had to make it, and holy shit I could eat the whole bowl myself. I have been eating it in a lettuce wrap with some kettle-cooked potato chips for lunch and honestly, I don’t think things could get any better.

Ingredients

  • 3 Claussen Pickles, diced
  • 1/2 Cup Mayo
  • Fresh Dill, chopped
  • 1 TBSP Dijon Mustard
  • Splash of Pickle Juice
  • Rotisserie Chicken, chopped
  • 3 Celery Stalks, diced
  • Green Onion, diced
  • Salt
  • Pepper

Let’s Get Cooking

Break down your rotisserie chicken,, removing the skins, and chopping them into bite-sized pieces. Be sure to save that and make chicken stock!

Prep all the rest of your ingredients and grab out a large bowl.

Toss in your chicken + Mayo + dijon + celery + pickles and mix well. Add in your salt + fresh dill + pickle juice + green onions + loads of black pepper. Mix well and let it rest in the fridge for at least 30 minutes, I stand by that it always tastes better the next day. Top with more black pepper to taste.

I hope you enjoy it, I know I have been!

Made with Love,

Hannah

Sheet Pan Chicken Gyros

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I ADORE Halfbaked Harvest. She makes the best recipes, that at first glance seem complicated, but when you get down to it, they are easy & so freaking delicious. I made these gyros over the last week, and being one person, I had them for dinner multiple nights in a row. Usually, I get bored with eating the same thing over and over again, but I was excited for dinner every night! Tiegan uses feta in her tzatziki, I did not have any & it turned out delicious, but feel free to add it if you like! Don’t forget to set some time aside so the chicken can marinate! For serving, I added lettuce, homemade pickled red onion, and dill.

Ingredients

  • 1/3 Cup Plain Yogurt [She calls for full fat, but I used low-fat and it worked perfectly]
  • 1/4 Cup Olive Oil
  • 1 1/2 LBS Boneless, Skinless, Chicken Thighs, or Breasts, cubed
  • 1/4 Cup Lemon Juice
  • 6 Garlic Cloves, chopped
  • 2 Shallots, chopped
  • 1 TBSP Smoked Paprika
  • 1 TBSP Oregano
  • 1 TSP Turmeric
  • Red Pepper Flakes
  • Salt & Pepper
  • Pitas or Naan, warmed

Tzatziki

  • 8 oz Feta Cheese
  • 1/4 + 1/3 Cup Greek Yogurt
  • 2 Garlic Cloves, grated
  • Juice from 1 Lemon
  • 1/2 Large Cucumber, shredded
  • salt

Let’s Get Cooking

In a bowl, combine yogurt + olive oil + cubed chicken + lemon juice + garlic + shallots + paprika + turmeric + oregano + chili flakes + salt + pepper. Mix well to combine and let marinate for at least 15 min at room temp or overnight in the fridge.

Preheat the oven to 425F.

Arrange the chicken on a baking sheet and bake for 15 minutes. Toss and bake for another 5-10 minutes/ until cooked through. Switch the oven to broil and cook until the chicken chars on the edges, about 1-2 min WATCH CAREFULLY.

Make the tzatziki while the chicken cooks. Combine feta + 1/4 cup yogurt + garlic + lemon juice in a blender and blend until creamy. Stir in the 1/3 cup yogurt + cucumber + pinch of salt + red pepper flakes. Always taste test to be sure.

To assemble: spread the warm naan with tzatziki, then lettuce, and chicken [ I like to sprinkle some dill on top]. Add on red onions & a little cilantro.

YUM YUM YUM

Made with Love,

Hannah

Crispy Fried Chicken

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Next to cheese fries and a few other amazing things, fried chicken is up there in my top 5 favorite foods. There is nothing better than that perfect crispy breading, and juicy meat, and you can’t forget all the delicious sides that go along. I found this Hot Honey at ALDI and I knew I had to have it with some fried chicken. I learned a life-changing trick from Meg’s Everyday Indulgence that makes sure the breading stays on the chicken while frying. I make this after pickle brining the chicken for 24 hours. You can always omit that or marinade with buttermilk. Serve this fried chicken up with your favorite sides, like mac & cheese, french fries, or a side salad.

Ingredients

  • 16 oz Pickle juice
  • 1 Cup Water
  • 2 Smashed Garlic for Brine
  • 1 LB Chicken cut of choice, I used drumsticks, can use thighs or breast
  • 3 Large Eggs
  • 1/3 Cup Water
  • 1 Cup Hot Sauce
  • 4 Cups All-Purpose Flour
  • 1 TSP Salt
  • 2 TSP Pepper
  • 2 TSP Paprika
  • 1 TSBP Cayenne Pepper
  • Berryhill Hot Honey [can buy at ALDI]
  • Peanut or Vegetable Oil for fryer

Let’s Get Cooking

In a large bowl, place the pickle juice + garlic + 1 cup of water and add in the chicken. Cover with foil and place in the fridge to rest for 24 hours. Drain chicken from brine and pat dry when ready to use.

In a bowl, whisk together the eggs + water + hot sauce and set aside.

On a large plate, whisk together flour + salt + pepper + paprika + cayenne.

Dredge the chicken in the flour, then egg wash, then flour again and place the chicken on the wire rack or baking pan and let rest in the fridge for 30 minutes. Meg ensures that this allows the breading to stick to the chicken and she is absolutely right!

Heat the frying oil to 350F and work in batches frying the chicken for about 15-18 minutes or until cooked through.

Drizzle over with hot honey when warm and enjoy.

Made with Love,

Hannah

Fall Tortellini Skillet

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When I make lunches for the week I love a dish that can be thrown together in one pan and be done. This recipe from Julia’s Album features roasted fall vegetables and chicken that makes for a perfect one-pan meal. I changed up the spices a little on the butternut squash, taking inspiration from my dad’s “Crack” Roasted Butternut Squash. Just because it’s your lunch for work doesn’t mean it has to lack flavor. For one person, this makes more than enough for 5 days.

Ingredients

  • 3 Cups Butternut Squash, peeled, seeded, cubed
  • Olive Oil
  • 1 TBSP Chili Powder
  • 1 TBSP Nutmeg
  • 1 TBSP Cinnamon
  • 1 TBSP Ginger
  • Honey
  • Salt + Pepper
  • 12 oz Brussel Sprouts [I used frozen Brussel sprouts, you can roast them off if you’d like]
  • 9 oz Cheese Tortellini
  • 1 lb Chicken Breast, cubed
  • 1 TSP Smoked Paprika
  • 2 TBSP Olive Oil
  • 3 TBSP Butter
  • 5 Garlic Cloves, minced
  • Fresh Thyme

Let’s Get Cooking

Start with preheating the oven to 400F.

In a large bowl toss together the butternut squash + 1 TBSP Olive Oil + Chili Powder + Nutmeg + Cinnamon + Ginger + Salt + Pepper + drizzle with honey. Once coated well, spread on a lined baking sheet and roast for about 30 minutes.

You can roast off the brussels sprouts, cut the ends off and in half, with olive oil and salt and pepper for 20-30 minutes in the 400F preheated oven with the squash. I used frozen brussels sprouts in the microwave to save some time.

Bring a large pot of water to a boil and cook the tortellini per package instructions. Drain and set aside.

In a skillet, add the 2 TBSP of olive oil. Add in the chicken breast when the oil heats. Season the chicken with paprika + salt + pepper. Cook the chicken through and remove from the pan when done.

To the same skillet add butter + 1 TBSP Olive oil + garlic, and cook until garlic softens. Add in the cooked tortellini and coat with butter. Add in the roasted vegetables + chicken and mix until everything is well distributed.

Top with fresh thyme and enjoy.

Made with love,

Hannah

Chicken + Bok Choy

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I love this time of year because I LOVE FARMERS MARKETS. I go to one by me called the Hudson Farmers market which they have every Saturday at 9am. I stopped by this stand with beautiful bok choy and I thought it would be perfect with chicken and rice. I plated the dish over some sushi rice with some kimchi on the side. This recipe is for one person you can always make a little more for lunch the next day.

Ingredients

  • 1 Chicken Breast, cubed
  • 1 bunch bok choy, diced removing the ends
  • 3-6 small Carrots, diced
  • 1 Green Onion, diced
  • 2 Garlic Cloves, minced
  • 2 TBSP Soy sauce
  • 1 TBSP Rice Wine Vinegar
  • 1 TSP Fish Sauce
  • Sushi Rice
  • Kimchi

Let’s Get Cooking

In a large bowl, combine the diced chicken + garlic + soy sauce + rice wine vinegar + fish sauce, and let marinate for at least 10 minutes.

In a large skillet, add a little more soy sauce and add in the marinated chicken, cook on MED heat for at least 5 minutes.

Add in the carrots and bok choy and cook until the carrots begin to soften and the chicken is done.

Place your cooked rice in a bowl and top with the chicken and bok choy. Top with diced green onions and kimchi.

Made with Love,

Hannah

Air-Fryer Nachos with Pulled Chicken

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I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.

Ingredients

Chicken:

  • 1 Chicken Breast
  • 1 Chipotle in Adobo Sauce
  • 1/2 Onion, Chopped
  • 1 Jalapeño pepper, diced
  • 2 TSP Chili Powder
  • 1 TSP Cumin

Salsa:

  • 1 Tomato, diced
  • 1 Handful Fresh Cilantro, chopped
  • 1/2 Onion, diced
  • 1/2 Lime Juice, squeezed

Cheese Sauce:

  • 4 TBSP Butter
  • 2 TBSP Flour
  • 1 Cup Whole Milk
  • 2 1/2 Cups Sharp Cheddar Cheese
  • 2 TBSP Chili Powder
  • 1 TBSP Hot Sauce

Nachos:

  • 4 Corn Tortillas
  • Refried Beans
  • Spinach/Lettuce
  • Sour Cream
  • Olive Oil
  • Salt

Let Get Cookin’

I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.

Cut your tortillas into quarters, should get about 16 individual chips.

If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done

If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.

For the chicken: preheat the oven to 375F and line a baking sheet with parchment.

Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.

While the chicken is cooking make the salsa and cheese sauce.

For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.

For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.

To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream

Enjoy by yourself, or triple the batch and enjoy with friends for a football game.

Made with Love,

Hannah