Marinated Chicken Kebabs

Here's a quick and easy marinade for chicken kebabs! Perfect for these months of summer heat to do all the cooking outside!


2 tsp garlic powder
1 tsp salt
3 tsp dried oregano
1 tsp ground black pepper
2 tsp dried basil
1 tsp dried parsley
1 tsp onion powder
1 tsp sugar
1/2 tsp cinnamon
1/4 tsp dried pepperoncino
2 tsp lemon juice
1/4 cup red wine vinegar
3/4 cup of olive oil
1/4 cup corn oil
3 tbsp water
3 lbs chicken cutlets, cut into cubes
wooden skewers



1. Whisk all the dry ingredients together in a bowl. This mixture is basically a homemade version of a Good Season or other Italian dressing dry mix and can be stored for approx. 2 months in a sealed container. You could even double or triple this recipe and have it in your pantry(use approx 3- 3 1/2 heaping tbsp for each batch.) Then when you are ready to make the dressing, you have it on hand!

2. Add the olive oil, corn oil, and water to the dry seasoning and whisk to blend well.

3. Place the chicken cubes and the dressing together into a sealed bag or container and refrigerate overnight (at least 4 hours) to let the flavors become fully absorbed.

4. Soak your skewers half an hour or so before you are ready to assemble to help prevent burning. Slide the marinated chicken pieces onto the skewers.

5. Now you are ready to grill! Throw your kebabs on the grill until fully cooked, rotating halfway through to even char all sides. Enjoy your chicken kebabs as appetizer, a quick dinner, or a barbecue side dish!




Also featured on: Mouthwatering Mondays, Mangia Monday, and Mangia Monday

Chicken with 40 Cloves of Garlic

Before I tell you about this recipe, let me share a little but about my unhealthy obsession with the crock pot. It's been a constant battle for me, because I love the crock pot's abilities. Slow cooking offers moist meals, little work and prep, simple steps, and lots of flavor. But every time I thought about cooking something in the crock pot a little voice in my head said, "You are cheating!" I felt that real cooking takes more time, more effort, more work and using the crock pot gave me that guilty feeling like I am taking the cop-out; the easy route. It's the same feeling I have when I get a craving for Kraft Mac and Cheese. When I was younger, I was a super picky eater, the worst you could find, and I lived on Kraft Mac and Cheese. Nowadays, I'd gladly prefer my Grandma's Mac and Cheese or Italian Mac and Cheese, but there's still a place in my heart for that blue box. Well, I've decided that this year I am resolving my battle with the crock pot and putting it to good use more often, because this dinner was amazing! It's a new favorite for sure. Even with its minimal effort, this dish was so yummy and full of flavor! The slow roasted garlic gave it a more mild flavor, and the meat was fall-off-the-bone perfect! I will say peeling the 40 cloves of garlic was let's say a but time consuming. Next time, I may purchase pre-peeled garlic...

3 and 1/2 lbs of chicken pieces, I used leg quarters

3 tbsp olive oil

40 cloves of garlic, peeled

2 tsp salt

1 tsp pepper

1/2 tsp rosemary

1 tsp basil

1 tsp paprika

1 tbsp butter

1 tbsp flour

1. Rinse chicken pieces in water and pat dry with paper towels. Season with salt and pepper

2. Drizzle one tbsp olive oil in bottom of 5 quart crock pot. Place chicken in crock pot.

3. Drizzle with remaining olive oil and sprinkle rosemary, basil, and paprika. Then add the garlic cloves.

4. Let cook on low setting for 6 hours. Stir the garlic cloves and chicken around once halfway through cooking.

5. About half an hour before the chicken was finished cooking, remove about ten or twelve roasted garlic cloves and mash them with a fork, set aside.

6. Near the end of the cooking time, remove the juices from the bottom of the crock pot with a ladle and fill a small sauce pot. Add about half of the smashed garlic and one tbsp of butter and one tbsp of flour to make a yummy gravy. I also added the other half of the mushed garlic to the mashed potatoes to make garlic mashed potatoes.

Source: Adapted from A Year of Slow Cooking

Wisconsin Wings

What better for Superbowl celebration than wings that support your team! Go Greenbay! These wings were delicious with a crunchy coating and carried our love for the Packers! My father and brother are lifelong Packers fans and were so excited for this Superbowl! We decked the house in green and yellow everything. We even found my dad's Greenbay football helmet from high school! My hubby and brother made a "cheesehead hat" out of cardboard and paint while Mom and I coooked in the kitchen. If they wouldn't kill me, I'd post photos of them wearing it! It was a great game with lots of good food and these wings were a hit!

3/4 cup finely crushed cracker crumb (I used Ritz toppers)
1/3 cup grated parmesan cheese
1 tsp dried oregano leaves
1/2 tsp garlic powder
1/2 tsp paprika
1/8 tsp fresh coarse ground black pepper
2 lbs chicken wings, split and tips removed
1/3 cup Dijon mustard


1. Combine the cracker crumbs, cheese, oregano, garlic powder, paprika, and black pepper in a bowl.

2. Using a pastry brush, spread a coat of mustard of the chicken pieces and then roll in the crumb mixture until fully coated.

3. Lay chicken pieces on a greased baking sheet and on 350 for 35-40 minutes.

Source: http://www.food.com/recipe/wisconsin-wings-98192

Parmesan Garlic Wings

These wings are simple and mild, quite yummy, and made especially for those who don't like the hot, spicy kind (aka my mom). In college, my hubby (boyfriend at the time) and I discovered Buffalo Wild Wings. We fell in love with the wings and my favorite was by far their Parmesan Garlic Wings. We always bought a bottle of this sauce whenever we go. Even now when we take a roadtrip, we will gladly take a quick detour in exchange for a bottle of sauce to bring home. So for the Superbowl, I wanted to make a few different kinds of wings and these were a must have! I made the wings a little healthier by bake them instead of frying. I will say, it did not taste quite like the sauce we had become accustomed to, but it was still very good. I think it was lacking some seasoning and I'll try this recipe another time with some changes and see if I can get to closer to the actual BWW recipe.

2 lbs chicken wings and drumettes
1/2 cup butter, melted
1 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1/2 cup parmesan cheese, grated

1. You can use either fresh or frozen wings. Frozen wings are already prepped and separated, but if you are going to fresh route you will need to prep the chicken. First, chop off the wing tip using a sharp knife so it will not burn. Then separate the drumette and wing by cutting through the skin and joint with a knife.

2. Line a baking sheet with foil and grease it. Bake the wings on 400 for about 40-45 mins. Turn the wings over halfway through baking time. Broil the wings for just a minute or two after baking to crsip them up a bit and give them more of a "fried" texture.

3. Mix all other ingredients into a large sealable bowl. Once wings have cooled slightly, add them to the warm sauce, cover and shake until welly coated.

4. Pour on a platter and serve with the classic celery and ranch.

Source: http://www.epicportions.com/2009/02/25/buffalo-wild-wings-recipes/

Oven Baked Italian "Fried" Chicken

Fried chicken is one of those foods that is delicious, but, of course, not the healthiest. In order to get that great "fried" taste but without the excess oil and frying, you can bake it instead. This is a great way to achieve that same wonderful flavor without the actual "frying". It is one of the best chicken recipes I've ever tasted!

For this recipe, there are three batters, two dry and one wet, and it's so simple to make. Mix the ingredients for each batter in the designated bowl, then dip in bowl 1, dip in bowl 2, dip in bowl 3, bake, eat! It's that easy!


2 lbs of chicken, cut in the cutlets or strips
1 1/2 cups of flour
2 tsp paprika
2 tsp garlic powder
salt and pepper to taste (tsp or two)
3 eggs, beaten
2 tbsp fresh parsley
1/4 cup milk
1 cup bread crumbs
1 cup whole wheat crumbs
1/4 cup grated Parmesan
1/4 cup grated Pecorino Cheese
1/8 cup shredded Asiago cheese ( I omitted this for mine and only put it on Robert's chicken because I'm not a fan of Asiago. It was good both ways)


1. First, get the ingredients all lined up and ready. The process is very easy, but it helps to get everything ready to go.

2. In one bowl, Mix flour, salt, pepper, garlic powder, and paprika. Stir to combine and set aside.

3. In a separate bowl, add eggs, milk, and parsley. Stir to combine and set aside.

4. In another bowl, combine bread crumbs, whole wheat bread crumbs, Parmesan, Pecorino, and Asiago cheese. Mix together and set aside.

5. Pat your chicken cutlet to dry. Now we can start the assembly line process. Dredge the first chicken cutlet in the flour mixture. Coat well and then tap off excess. Dip into egg mixture. Dredge in the bread crumb mixture and welly coat both sides.

6. Place the breaded chicken in a baking dish and bake on 350 until 25-35 minutes, until fully cooked thorough.
Eat your non-fried fried chicken happily!

Also featured on Real Food Wednesdays and Works for Me Wednesdays

Grandma's Pasta - Aglio e Olio

This simply means Oil and Garlic Sauce. It is one of those dinners my grandma used to make for me and my cousins every time we came over. It was quite possibly my favorite as kid and is still a staple in our household! It's simple and so delicious! And you can make the whole recipe in under ten minutes! This recipe is courtesy of Grandma A. I made it with grilled chicken today and it was so yummy!

Aglio e Olio Sauce
1/4 cup extra virgin olive oil
5 or 6 cloves of garlic
1/4 tsp dried peperoncino flakes
salt and pepper to taste
2 tbsp Italian parsley
1 cup Pecorino Romano

1. Boil a large pot of salted water. Add your favorite pasta. I'm partial to lingiuni, spaghettini, or perciatelli.

2. Spoon a few tbsps of olive oil in a large skillet and squeeze garlic cloves through a garlic press and add into the skillet. Simmer on medium-low heat for a minute or two. The garlic will be slightly golden brown. Be sure to stir and not let the garlic burn.

3. Add in the peperoncino flakes, a little salt and fresh ground black pepper.

4. Add in 2 cups of water from the pot of boiling pasta and water. Heat on medium-high for about 4 more minutes, stirring occasionally. The sauce will reduce during the time. Let sit on very low heat until the pasta is al dente.

5. Using tongs remove the cooked pasta and place in the skillet with sauce. Toss gently.

6. Mix in chopped parsley and Pecorino cheese. Remove from heat and eat!

Chicken Costolleta with Mashed Potato Balls

I saw this on a few blogs recently and knew it was definetly a recipe that should be made by me! After trying the recipe I think it's a food that will be made frequently, because it was delicious. The breading for the chicken cutlet was so crunchy and flavorful! I think I will take that part of this recipe and adapt it for other chicken dishes. Thank you, Joelen for posting this fantastic recipe.

Chicken Costolleta
(adapted slightly from Joelen's Crispy Chicken Costolleta )

2 lbs chicken breasts (cut thin and pounded)
1/2 cup flour
salt/pepper
2 eggs, whiked
2 tsp lemon juice
3 cups panko bread crumbs
1/3 cup grated Pecorino Romano
butter and olive oil for frying


1. Combine flour, salt and pepper in a shallow dish.

2. Combine eggs and lemon juice in a bowl.

3. Combine breadcrumbs and cheese in different shallow dish.

4. Dredge chicken cutlet is flour then dip in egg mixture, and lastly in the breadcrumbs.

5. Heat medium size fry pan with 2 parts olive oil to one part butter. Fry chicken cutlets about 5-6 minute per side.

6. Top with sauce.
Cream Sauce

1 tbsp canola oil
2 garlic cloves, pressed
2 cups heavy whipping cream
1 tablespoon Dijon mustard
1/8 cup lemon juice
salt/ pepper
1 tbsp butter
1 tsp grated Pecorino Romano

1. Heat oil in a medium saucepan.

2. Add crushed garlic and cook for 1-2 minutes on low.

3. Pour in the cream and let reduce for 4-5 minutes.

4. Add in mustard, lemon juice, salt, and pepper.

5. Remove from heat and stir in butter and cheese.


Mashed Potato Balls

1 lb potatoes (peeled and cubed)
1 tbs butter
3/4 cup whole milk
salt and pepper to taste
panko bread crumbs
1/4 cup fontina cheese (finely cubed)
2 eggs beaten

1. Boil potatoes.

2. Drain potatoes and beat on low.

3. Add milk, butter, salt, and pepper. Let cool.

4. Fold in fontina cheese.
5. Shape into golfball sized balls.

6. Roll in panko breading.
7. Dip in beaten egg.

8. Roll in panko breading again.
9. Heat oil on high.

10. Drop mashed potatoe balls in oil for 5-10 seconds.

11. Remove with spider.

Buffalo Blasts

Adapted from: Restaurant Copycat Recipies

Buffalo Blasts

(Copycat from Cheesecake Factory)

This is one of my husband's favorite appetizers! I searched for a copycat recipe and loved the one we found. It's really quite close and these were fantastic!

4 chicken breasts

1/2 cup hot sauce

4 cloves minced garlic

1 (8 oz) package of reduced fat cream cheese (very soft)

1 pkg (21) wrappers (can use wonton-small or egg roll-large which I used)

Egg white or water

Oil

1. Cook the chicken breasts on 400 for 25 minutes. Shred the chicken. I used two forks to pull the chicken apart and it was a pain, but the rest is super easy.

2. Take the very soft cream cheese, garlic, and hot sauce and mix together.

4. Add the shredded chicken.

5. Place a few tbsp of chicken mixture on wonton wrapper. It helps to put it toward on corner so you can fold it easily.

6. Brush water or egg white on all edges of wrapper. Fold over. Press along the edges to seal.

7. Heat oil to 350 and fry for 1-2 minutes on each side.

Dry on paper towel and serve! Great for a party!

Cornflake Chicken Strips and Potatoes

Cornflake Chicken Strips and Potatoes

2 Lbs Chicken breasts (cut in strips or nuggets)
1/4 cup flour

salt

pepper

paprika

garlic powder

3 tbsp butter (melted)

3 cups cornflake cereal (crushed)

1. Cut the chicken in desired shape. Blot with paper towels to be sure it is dry.

2. Put flour in a bowl and season with salt, pepper, garlic powder, and paprika. Dregde chicken in flour mixture.

3. Dip chicken in melted butter then immediately cover with crushed cornflakes.

4. Lay atop a roaster rack on a baking sheet.

5. Bake 20-25 mins at 400 degreres.

6. Serve with oven roasted potatoes.

Oven Roasted Potatoes

6-8 medium potatoes (peeled)

garlic powder

salt

pepper

olive oil

1. Boil a quart of water.

2. Add potatoes. Cook 15 minutes.

3. Remove from water and slice.

4. Lay potatoes slice in baking pan and drizzle a few tbsp of olive oil and sprinkle with garlic powder, salt, and pepper. Stir together and bake for 30 minutes at 375 degrees.

Creamy Chicken Gnocchi Soup

Adapted From: Copykat Recipes

Creamy Chicken Gnocchi Soup
I went out to dinner with lots of my family at the Macaroni Grill a few days ago and they had this soup that was excellent! So when I got home I did some research and found one I liked (just made a few adjustments). Hope you enjoy!


2 boneless skinless Chicken Breasts cut into ~1 inch thin squares
3 cloves of Garlic (pressed)
1 tablespoon Onion, finely chopped
2 tablespoons of fresh Basil, finely chopped
1 cup fresh Spinach cut into very thin strips
2 cups Gnocchi (not frozen)
2 cups Half and Half
2 cans Chicken Broth
1 cube Chicken Boulion
4 tablespoons Butter
2 tablespoons Extra Virgin Olive Oil
1 tablespoon Wondra (or Flour)
1 teaspoon Parsley flakes (fresh or dried)
1 teaspoon Oregano
1 cup grated Pecorino Romano Cheese
Garlic Powder (to taste)
fresh Cracked Pepper (to taste, we prefer a lot of Pepper)
ground Sea Salt (small amount due to high Sodium content of Chicken Broth)


1-In a large(4 quart or more) sauté pan or stock pot, heat Extra Virgin Olive Oil.

2-Sauté Chicken (season to taste with Garlic Powder, Sea Salt, and Cracked Pepper).

3-Once cooked through, stir in Garlic and Onion; mix thoroughly.

4-Add Butter and Wondra. Stir until fully melted, combined, and chicken is coated.

5-Stir in Chicken Broth and Chicken Boulion. Be sure to scrape the crusted flavor off of the bottom of the pan.

6-Bring to a simmer; stirring frequently.

7-Stir in Gnocchi, Oregano, and Parsley. Let simmer (not boil) for 5-7 minutes to cook Gnocchi.

8-Stir in Half and Half, Spinach, and fresh Basil; reduce heat.

9-Stir in Sea Salt and Cracked Pepper. Let combine for about 10 minutes; stirring occasionaly.

10-Stir in grated Pecorino Romano Cheese just before serving.

Chicken Francaise

Ingredients:
4 Eggs
2 Cups All Purpose Flour
Paprika
Garlic Powder
Fresh Cracked Pepper and Sea Salt
Lemon Juice (fresh if possible)
3/4 Cup White wine
3 tbsp Butter
2 cans Chicken Broth
Olive Oil
3-4 Wondra
1 lb any pasta cooked(I'm partial to the twirlable pasta)

Pound to tenderize chicken breasts. Add flour, black pepper, salt, paprika and garlic to shallow dish. Dredge chicken in mixture and see aside.

Beat 4 eggs and 4 tbsp of water, 1 tbsp lemon juice, parsley, and a sprinkle of Pecorino Romano. Heat some olive oil and butter in skillet to medium-high heat. (I used electric and had it set at 300 degrees.) Dip floured chicken in egg mixture, then re-dip again in the flour mixture and back in the egg mixture. Then drop immediately into the pan. Cook till slightly browned on both sides. Remove chicken.

Leave drippings to start sauce. Add chicken broth, 1/2 cup olive oil, white wine, and a few tbsp lemon juice (depending on personla preference). Simmer about 6-7 minutes to reduce. Then add butter and 3-4 tbsp of Wondra flour. Stir and simmer about 3 more minute; sauce should thicken slightly.



Toss pasta with sauce, add chicken and serve. You can add lemon slices for garnish as well.
Enjoy!