Archives for posts with tag: chicken

20140202_152851_resizedI just love munchy foods. Anything I can eat with my hands is usually my favorite. These delightful finger foods are so easy and delicious they have quickly become my go-to party food. I recently made these for our Superbowl get together with twice baked potatoes, baked beans, and all the dip you could possibly desire (recipes here). They only cook for about 40 minutes and are even easier to prepare, even if you decide to make your own honey bbq sauce – which of course tastes divine! I found and adapted this recipe from Food.com. Here’s what you do…

Preheat your oven to 375 degrees. Take 18-20 chicken wings (I buy the freezer bag with wings and thighs from Safeway) put them on a greased baking sheet (or I like to use foil for easy clean up) and top with these spices and throw in the oven for 40 minutes:

1 tsp salt
1 tsp garlic powder
1/2 tsp sugar
1/2 tsp paprika
1/2 tsp black pepper
1/4 tsp cayenne

While the chicken is cooking you can make your own honey BBQ sauce by mixing these ingredients over low heat:
1 c barbecue sauce
1/2 c honey
2 Tbsp ketchup
2 Tbsp hot sauce
4 Tbsp butter
1/2 tsp garlic powder
When the chicken is done cooking, take it out and dip the pieces into the sauce you made (or smother with a bottle of your favorite BBQ sauce). Make sure the pieces are covered and put back into the oven for another 5-7 minutes. All done! Super easy, super delicious, and easy to make alot of them. Happy cooking!!
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The weather is finally cooling down and that means it’s time for one of my favorite things to eat – soup. Potato soup, tomato soup, chicken noodle each with a toasty sandwich to go with it. Yumazing!!

This particular soup is a total new favorite of mine and I will be making it several times this season – especially since my boyfriend LOVED it. It is so easy to make, and only requires 7 ingredients – 6 of those being canned – so just open, pour and heat. Unfortunately, I didn’t get any images of this amazingness, but you can check out where I found the recipe here. The only thing I changed was instead of canned chicken I boiled some chicken breasts and shredded them into the soup and did not add the chicken bouillon. It has such a great kick to it and I could eat til I pop.

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In the past, when I have made fajitas I would either grill or pan fry the chicken, and sautee in the bell peppers20131010_175115 and onions. It was always a labor of love standing over the stove to make sure nothing burnt. ugh! But for this version, I was able to cut everything up and bake it all together, which was so much easier! And the way it filled the house with it’s deliciously spicy aroma made it that much better. I found the recipe on http://www.recipesjust4u.com, but changed a few things such as more vegetables and actual diced tomatoes instead of canned. I will definitely be making this again.

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Cooking the onion and the bell pepper

For dinner day 5 I felt like taking requests (and I was quickly running out of creative ideas 😛 ). So I asked my boyfriend what he wanted for dinner – he said tacos. Tacos? We JUST had tacos- apparently, I had done well. I asked him to give me a different idea, but he refused. He said he wanted real tacos not fish tacos, and that there was a difference. FINE. I finally decided on Chicken Fajitas. Similar to tacos but… different. The recipe I used came from The Food Network, and only took about an hour to make including marinating time for the chicken.The result was a deliciously zesty hand held meal that made everyone in the house happy and full.

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For dinner day 3 – I was craving some spice!! So I looked online for a delicious recipe with just the right amount of kick to it. What I found was a recipe from Sunset Magazine Issue May 2010 for a Southwest Grilled Chicken topped with Anaheim chiles, avocado and Monterey jack cheese. You can check it out here.

I decided to use the barbecue to grill the chicken and the anaheim chiles, unfortunately, it ran out of propane half way through. So I took the chicken and ended up baking it at 400 degrees for about 25 minutes. The result was still deliciously juicy chicken. I also took the peppers and pan fried them, which didn’t turn out as great as I had hoped, but still worked on certain sides of the chiles (which I used to cut up and peel to lay over the chicken).

Usually I’m not a huge fan of spicy foods. This meal was the perfect amount of spice, and I feel like the avocado mixed with the chiles definitely helped with the spice factor.

I used the same website (above) to find a super easy side dish called Speedy Mexican Rice and Beans from Southern Living Magazine Issue September 2006. The recipe is here. This was the PERFECT combo for the chicken, and topped off with sour cream and cheese it was amazing.

I also purchased a cantaloupe and sliced that up to serve with it.

The wine we drank with this meal was the leftover Shiraz from [ yellow tail ].

You can read about the wine here.

All in all this meal was great, and not to mention good looking ;). Definitely try it out this summer for something different.

Also – I’ve already had 44 views since starting YumScrumptious! I am soooo shocked and grateful! Thank you to you all for reading!!