Homemade Chicken Tenders

Chicken tenders are a childhood classic, they are like that baby blanket we still sleep with because we just can’t seem to let them go. Though you can buy them pre-frozen in the store [no shame] you can make them just as easy at home, with a little extra clean up. I prefer panko breadcrumbs for these, it adds to the texture and gives you that crunch.

Ingredients

  • 1 Cup Panko Bread Crumbs
  • 1 TSP Chili Powder
  • 1/2 TSP Garlic Powder
  • Chicken Tenders
  • 2 Eggs
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven to 375F. Combine the panko + chili powder + garlic powder + salt + pepper.

Crack the egg in the bowl to make an egg wash.

Dip the chicken in the egg wash, then coat in the panko bread crumbs. Line on a baking sheet.

Cook in the oven for about 20-25 minutes.

Enjoy warm and with whatever condiments you love most.

Made with Love,

Hannah

Hannah’s Chicken Salad

A picnic classic that just about everyone has their own version of. It’s the perfect meal to pair with warm weather and a crisp white wine. Make this as a bunch, or single serving, and serve on your choice of bread. I like croissants, but that’s just me.

Ingredients

  • 1 Granny Smith Apple, diced into bite-sized pieces
  • 1 Rotisserie Chicken, both white and dark meat shredded [save bones to make broth]
  • 1/4 Cup Craisins, finely diced
  • 1/4 Cup Celery, finely diced
  • 3 TBSP Olive Oil Mayo [to start, add more if needed]
  • 1 TBSP Dill
  • Salt + Pepper

Let’s Get Cooking

Start off by taking all the meat off the chicken, shredding it along the way. If you’d like save the bones to make stock.

Dice the apple + celery + craisins and add in with the chicken.

Add in the mayo, stirring to make sure it is well incorporated.

Add in the dill + salt + pepper and mix. If needed add extra mayo now.

Now you have chicken salad!

Serve on a croissant, with crackers, I love it with potato chips as well.

Made with Love,

Hannah

30 Minute Spicy Butter Chicken

After taking a week [or two] off for my birthday we are back with some new recipes! This recipe is from Half Baked Harvest who if you don’t know about, you’re missing out on some amazing recipes. I will say, be prepared, this recipe packs some heat, so be careful and maybe don’t make the mistake in taking this to work for lunch like I did.

Ingredients

  • 2 lbs Chicken breast/thighs, cut into bite-sized pieces
  • 1/4 Cups Plain Greek Yogurt
  • 6 Cloves Garlic, minced
  • 2 TBSP Ginger
  • 2 TSP + 1 TBSP Garam Masala
  • 2 TSP Cumin
  • 1 TSP Turmeric
  • 1-2 TSP Cayenne
  • Salt + Pepper
  • 2 TBSP Olive Oil
  • 4 TBSP Salted Butter
  • 1 Large Yellow Onion, chopped
  • 1-2 TSP Crushed Red Pepper Flakes
  • 1/2 Cup Tomato Paste
  • 1 14oz Can Full Fat Coconut milk/ 1 Cup Cream
  • 1/2 Cup Fresh Cilantro, roughly chopped
  • Steamed rice/naan

Let’s Get Cooking

Toss together chicken + yogurt + 3 garlic cloves + 1 TBSP ginger + 2 TSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1 TSP cayenne + 1 TSP salt in a large bowl and let sit for 5-10 minutes. I let mine sit for about 2 hours in the fridge.

Heat your oil in a large skillet over MED-HIGH heat. Add in the chicken and any of the remaining paste and sear on all sides, about 2-4 min each side. The chicken will finish cooking in the sauce. Add in 1 TBSP of butter and toss to coat the chicken. Remove the chicken from the skillet.

In the same skillet add in the onion and cook until softened. Add in 2 TBSP butter + 3 garlic cloves + 1 TBSP ginger + 1 TBSP garam masala + 1 TSP cumin + 1/2 TSP turmeric + 1/2 TSP cayenne + pinch of chili flakes + salt + pepper. Cook until you begin to smell all the spices, it will take over the kitchen. Add in the tomato paste and cook for another 3-4 minutes.

Reduce heat to low and add 1 cup water + coconut milk. Stir to combine, making sure the tomato paste is fully incorporated. Cook for about 5 minutes, until the sauce thickens. Add in 1 TBSP of butter. Add in the chicken and cook until the chicken is finished cooking, about 5 minutes. Stir here and there.

Season with salt and pepper and remove from heat. Serve with rice and naan.

Make sure you have a glass of water nearby, it has some spice, but won’t ruin your tongue.

Always Hungry,

Hannah

Moroccan Chicken Sheet Pan

This moroccan chicken sheet pan from Family Style Food is the perfect combination of sweet and savory. The oranges paired with the red pepper flakes, the dates and the ginger, you can’t get much better than that. Pair with basmati rice and it’s a perfect meal for the week; I made it and took it to work all week long.

Ingredients

  • 2 LBS Boneless Skinless Chicken Breast
  • 1/2 Red onion, thinly sliced
  • 1 LB Carrots, cut into bite sized chunks
  • 1 Orange/ 2 Tangerines, peeled and wedges cut in half
  • 2 Garlic Cloves, Sliced
  • 3 Green Onions, white and green part, sliced
  • 2 Pitted Dates, finely chopped [I used pre-chopped dates from a bag]
  • 2 TSP Ginger
  • 1/4 Cup Olive Oil
  • 2 TSP Cumin Seeds
  • 2 TSP Coriander
  • 2 TSP Cayenne
  • 1 TSP Crushed Red Pepper Flakes
  • Salt + Pepper

Let’s Get Cooking

Preheat the oven 450F and prep all the ingredients

Arrange the chicken on a large baking sheet. Add on the red onion + carrots + oranges + green onions + garlic, dates, and ginger. Pour over the olive oil then add on the cumin + coriander + salt + pepper + chili flakes.

Mix everything really well so the chicken is coated with the spices. Space out the chicken so it is in an even layer. Cook for about 22-25 minutes.

Squeeze the orange wedges or push them down with a spoon to release the judges. Mix well again and enjoy with rice!

Always Hungry,

Hannah

Chicken Caprese Sandwich

Sandwiches are the perfect lunch meal. You get a just about everything you need; bread, meat, and veggies. I recently made some focaccia

and decided that a sandwich for lunch was just what I needed. Inspiration taken from a caprese salad, swapping out basil for spinach for our greens.

Ingredients

  • 2 slices of Sandwich bread of your choosing – I used focaccia
  • 1 Chicken Thigh
  • 1 TSP Red Pepper Flakes
  • 1 TBSP Oil, canola/vegetable
  • 1 TSP Balsamic
  • 1 TSP Garlic Powder
  • 1 Tomato, sliced
  • Handful of Spinach
  • 1/4 Cup Mozzarella Cheese
  • Salt + Pepper

Let’s Get Cooking

In a pan, heat the oil. Once the oil is hot, add in the chicken thigh. Season both sides with Red pepper + Garlic + Salt + Pepper and pour over the balsamic. Cook about 9 minutes each side, leaving the chicken alone so the skin gets crispy. Once fully cooked, set aside.

Toast the sandwich bread that you are choosing to use. On the top slice, add on the mozzarella cheese. On the bottom slice place spinach then tomato slices. As the chicken is cooled, slice length wise and place over the tomato. Finish off the sandwich, cut in half, and enjoy!

Always Hungry,

Hannah

Chicken Paprikash

When it’s cold outside, you don’t crave a salad, you crave something that will warm you from the inside out. Chicken Paprikash is the perfect meal for just that. Mildly spicy, perfectly flavorful, and filling, Chicken Paprikash will warm you up and rid you of the February blues. This recipe comes from The Mom 100.

Ingredients

  • 4 LBS Chicken Thighs, skin on
  • 1+1/4 TBSP Canola oil
  • 2 Large Onions, halved, thinly sliced as half moons
  • 2 Garlic Cloves, minced
  • 2 TBSP Flour
  • 2 TBSP Paprika
  • 2 Bay Leaves
  • 1 14oz can Crushed Tomatoes
  • 2 Cups Chicken Broth
  • 3/4 Cup Sour Cream
  • 1 12oz Bag Egg Noodles

Let’s Get Cooking

Heat the oil in a large, deep heavy skillet over med-high heat. Season the chicken with salt + pepper

Add the chicken into the pan of hot oil, skin side down. Cook for 8 minutes and then flip for another 8 minutes [the chicken won’t be fully cooked yet]. Once done, remove to a separate plate.

Remove about 1 TBSP of any fat that is collected in the pan [my chicken did not have a lot of fat so I skipped this]. Add the onion to the pan, on med heat. Saute the onions for about 5 minutes until they begin to soften and brown. Add in garlic and saute for another minute. Add in flour + paprika and stir to incorporate. Add in the bay leaves + tomatoes + chicken broth, stir and bring up to a simmer. Add in the chicken, skin side up, and cook for about 20 minutes.

Cook the egg noodles according to the package.

Following the 20 minutes, remove the chicken and bay leaves and slowly stir in the sour cream.

Plate the chicken over the egg noodles and pour the sauce over top.

Always Hungry,

Hannah

Homemade Hibachi

I freaking love hibachi, the food just tastes better when it’s made on a flat grill I guess. I have not been able to go to hibachi since this whole COVID thing so I figured I would try and tackle the challenge of making it at home. This is for a single serving, since I cook for one so if you need it for more people just bump up those numbers. It’s a super easy recipe and a lot less stressful than trying to catch broccoli in your mouth in front of all your friends and strangers.

Ingredients

  • 1 Chicken Breast, cubed.
  • 2 Garlic Cloves, diced
  • 1/2 TSP Butter
  • Black Garlic Salt (optional)
  • Hot Sauce
  • Soy Sauce
  • 1 egg, scrambled
  • 1 Onion, cut into thick slices
  • Carrots, cut into match sticks
  • Sushi Rice, cooked by package instructions
  • Toppings: Yum Yum Sauce, Edamame

Let’s Get Cooking

I am not very good with measuring shit when I am free-handing it in the kitchen, I gotta get better at that. I apologize. Moving forward, start with cooking the sushi rice and let it cool.

While the rice is cooking, prep your veggies and cut the chicken. Heat a large pan and add the butter and about 3 TBSP of soy sauce. Once the butter is melted add in the chicken. Sprinkle with a little bit of the black garlic salt (if around) and add in the diced garlic + hot sauce. Cook until done and place into a separate bowl.

Place the chopped vegetables into the same pan you cooked the chicken in and cook until soft, feel free to add in a little more soy sauce and pepper. Once the veggies are done, add in the chicken and cooked rice. Make a well in the middle of the rice and add in the scrambled egg. Cook until done and then mix in with the rest of the rice.

Serve in a bowl with your fav toppings like, yum yum sauce, edamame, or whatever you’d like!

Always Hungry,

Hannah

Chicken Noodle Soup

Chicken noodle soup cures the soul, that’s what they say right? It is incredibly easy to make at home and tastes 10 times better. Also makes your house smell amazing. Make using your own broth, or store bought, I don’t judge here. I utilized The Recipe Critic’s recipe as well! So go make this soup and warm up.

Ingredients

  • 10 Cups Bone Broth/Or Store Bought
  • 2 TBSP Olive Oil
  • 4 Large Carrots, sliced
  • 4 Celery Stalks, sliced
  • 1 Small Onion, diced
  • 3 Large Garlic Cloves, minced
  • Salt + Pepper
  • 12 Oz Wide Egg Noodles
  • 2 Cups Diced Chicken (I bought a Rotisserie chicken and diced it up)
  • 2 TBSP Fresh Parsley

Let’s Get Cooking

Grab your largest pot and and add the olive oil + celery + carrots + onion. Saute over high heat for about 4-5 min. Add in the garlic + salt + pepper and saute for another minute.

Add in your chicken broth + egg noodles and bring the pot up to a boil. You’re going to reduce the heat to let the egg noodles cook for about 8 minutes. You don’t want soggy noodles so definitely watch the noodles.

Add in the diced chicken now and fresh parsley. Let the chicken come up to temperature. Add salt + pepper to taste & you are good to go!

Go warm up & enjoy!

Made with Love,

Hannah

Antoni’s Farro Bowls

I’ve gone back to Antoni’s cookbook, it’s been too long and I missed it. So I am back trying out new recipes and this one, THIS RECIPE is a keeper let me tell you. It has so much flavor and it is so filling and satisfying. Now I couldn’t find Farro at my local grocery store so I went with Tabouli. I figure the recipe will work with any type of whole grain.

Ingredients

  • 4-6 Large Sweet Potatoes, cut into 1/2inch cubes
  • 1/4 Cup Olive Oil
  • 3/4 TSP Chili Powder
  • 1/4 TSP Cayenne Powder
  • Salt + Pepper
  • 1 Cup Farro – Or whatever whole grains works best for you
  • 3 TBSP Apple Cider Vinegar
  • 2 Bay Leaves
  • 1 LB Chicken Breast
  • 1/4 Cup Fresh Lemon Juice
  • 1 Cup Coarsely Chopped Fresh Cilantro
  • 4 Cups Arugula
  • 1/2 Cup Roasted Salted Almonds, chopped
  • 1 TBSP Grated Lemon Zest
  • 1 Cup Plain Greek Yogurt

Let’s Get Cooking

Start off by preheating the over to 450F

Place the chopped sweet potatoes on a baking sheet with 2 TBSP Olive Oil + Chili Powder + Cayenne + 1/4 TSP Salt. Leave spaces in between the sweet potatoes so they can crisp up. Bake for 15 min, toss, and then bake again for another 10 minutes. Remove from heat when done and let cool.

While the sweet potatoes are cooking, cook your grain of choice by package directions. Add into the cooking water bay leaves + AVC + 1 1/2 TSP Salt. Cook the grain according to the package cooking time. Drain when finished and let cool.

Pat the chicken dry and season with 1/2 TSP Salt. Heat 2 TBSP Olive Oil in a large pan over med-high heat. Cook the chicken undisturbed for about 5-7 min and lip and cook 5-7 more. Add the lemon juice into the pan and let cook for one more minute. Remove the chicken from heat and let cool before cutting into cubes. Save the chicken cooking juices.

In a large bowl, toss together the farro (or your grain) + sweet potatoes + chicken + pan juices + cilantro. Top each off with arugula + almonds + lemon zest + yogurt.

Always Hungry,

Hannah

Creamy Spinach Chicken

The inspo for this recipe comes from a recipe I saw on Pinterest. The recipe on Pinterest focuses more on a tray bake and sometimes I just do not want to do that whole mess. So instead I decided to scale it down, so I can enjoy this dinner nightly and don’t have to worry about leftovers. I hope you enjoy my switch up.

Ingredients

  • 2 Garlic Cloves, finely diced
  • Chicken Breast
  • 2 Cups Spinach
  • Cream Cheese, enough to cover the chicken breast
  • Chicken Seasoning [Onion Powder, Garlic Powder, Salt, Pepper, Paprika]
  • 1/4 Cup Mozzerella Cheese
  • 1 TBSP Olive Oil

Let’s Get Cooking

Preheat the oven to 375F.

Pour the oil into a large pan and saute the garlic. Once the garlic is aromatic, add in the spinach until it is all cooked down.

Place the chicken on the pan and season both sides. Then spread on the cream cheese until most of the chicken breast is covered. Top the chicken off with the cooked spinach and then cover with the mozzerella cheese.

Cook the chicken for about 15-18 minutes depending on how thick the chicken breast is.

And sooo yeah, that’s pretty much it. Super easy and super delicious and creamy! I hope you love it!

Always Hungry,

Hannah