Slow Cooker Honey Sauced Chicken

On February 25, 2012, in Yummy Goodness, by Wendy
4 boneless, skinless chicken breasts
1/2 cup honey
1/2 cup soy sauce
1/2 medium onion, chopped
1/8 cup ketchup
1 tbs olive oil
1 clove garlic, minced
juice of 1/2 orange
Season both sides of chicken with Spike, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and orange juice. Pour over chicken. Cook on low for 3 1/2 hours. Serve over rice or noodles.
Inspired by: Chef in Training
To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.
Serves 2.
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Fake-bake Tandoori Chicken

On August 13, 2010, in Uncategorized, by Wendy

Another great recipe from A Little Yumminess. I can’t wait to try this one.


1 lb chicken breasts/thighs, cut into 1 inch cubes
3/4 cup yoghurt (full/lowfat)
1 tbsp ginger, minced
2 cloves garlic, minced
1/2 tsp cumin powder
1 tsp coriander powder
1/2 tsp garam masala
pinch (or more) of red chilli powder (optional)
pinch of red food coloring (optional)
salt and pepper to taste


Marinate chicken in all the ingredients for at least 2 hours or overnight (longer is better)
Preheat oven to 350F
Bake for 30-35 minutes and if you like it charred you can leave it under the broiler for 5-10 minutes
Serve on skewers for fun presentation if you desire (no need to bake on skewers – the skewers just make the chicken little fingers friendly)

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Thick and hearty chicken soup

On July 31, 2010, in Yummy Goodness, by Wendy

1 cup shredded carrots
1/2 cup chopped green onions
2 cloves garlic, minced
3 tablespoons of butter
1/4 cup flour
1 cup chicken broth
1 1/2 cup milk
1/2 teaspoon Worcestershire sauce (or to taste)
1/8 black pepper (or to taste)
1/2 teaspoon cumin
1/2 teaspoon paprika
1 cup grated cheddar cheese
1/2 greek yogurt
1 1/2 cup cooked chicken, cubed
1 Yukon Gold potato, parboiled
1/2 cup broccoli, chopped

In a medium sauce pan, melt butter and add carrots, green onions and garlic. Cook until soft. Add flour and slowly add milk, chicken broth, Worcestershire sauce and spices.

Bring to a low boil and let thicken. Stir in cheese until melted. Stir in yogurt and add chicken, potato and broccoli. Heat until all ingredients are warmed. Serve immediately.

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Anything Puffs

On July 17, 2010, in Yummy Goodness, by Wendy

Another great idea from A Little Yumminess:


2 cups cooked chicken (good use of leftover store bought rotisserie chicken)/2 cups sauteed chopped frozen or baby spinach (I added peas and mushrooms as well on my second attempt)
1/2 chopped onion
1/2 cloves garlic minced
1-2 tbsp olive oil
1 tsp cumin (optional)
pinch chilli powder (optional)
1/2 8-oz. package cream cheese
1 10-oz. can refrigerated crescent roll dough (you can use the regular size or the bigger crescents depending on if you want mini or larger puffs)
salt & pepper to taste
Note: You might have leftover filling depending on how much you fill each puff. The leftovers work great on their own or in grilled cheese sandwiches


Preheat oven to 350F
Saute onion and garlic in olive oil till onion is tender and slightly browned.
Add cumin, chilli powder (if using) and salt and pepper. After a minute or two, add cooked chicken or spinach or anything else you are using as a filling and fry for 3-4 minutes.
Transfer mixture to a bowl and allow to cool for 8-10 minutes and then add cream cheese to incorporate.
Unroll crescent dough and divide to create triangles. Place 1-2 tablespoons of filling in each triangle. (Amount of filing depends on “size” of dough you are using). Fold sides over to create a free form pinwheel. Mine look different each time.
Bake in the preheated oven for 12-15 minutes or until golden brown.

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Oven “Fried” Chicken Nuggets

On April 5, 2009, in Yummy Goodness, by Wendy

This is one of Mitch’s favorites and is super easy to prepare. The recipe is for chicken nuggets, but I had chicken tenders on hand and kept them whole for chicken fingers.

1 cup buttermilk
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 teaspoon paprika

Chicken Nuggets:
3/4 pound skinless, boneless chicken breast cut into 1-inch cubes
3/4 cup flour
salt and pepper to taste (I also added a bit of cayenne for a little kick)
1 egg, beaten
1 cup panko or regular breadcrumbs
1/3 cup grated parmesan cheese

Dipping sauces

1. Combine all marinade ingredients in a medium bowl. Add chicken and stir to coat well. Cover and let marinate in the refrigerate at least 15 minutes and up to two hours.

2. Preheat oven to 400F. Coat a baking sheet with cooking spray. Pour flour onto a dinner plate and season with salt and pepper. Have beaten egg ready in small bowl. Combine breadcrumbs and Parmesan cheese on a shallow plate. WOrking with one piece at a time, remove chicken from marinade (shaking off excess) and dredge in flour to coat. Dip into egg mixture, then coat completely with breadcrumb mixture and place on prepared baking sheet. Continue until all pieces are coated and placed on a sheet.

3. Bake until golden and cooked through, about 20 minutes (turn nuggets halfway to crisp both sides). Serve with dipping sauces.

From Working Mother magazine.

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