Grilling Recipe: Rosemary Lemon Chicken

We wanted to enjoy a simple, grilled chicken for dinner, ad were looking for a great recipe, and some interesting ideas to turn the chicken into something special. After a little searching, we found our answer in rosemary and lemon.

Before grilling, we marinated the chicken overnight in a simple mixture of oil, lemon juice, garlic, and chopped rosemary. The real secret to adding even more flavor to this dish is how you baste the chicken while it cooks. Instead of using a brush, dip a small bunch of rosemary sprigs in olive oil and brush the chicken. This keeps the chicken nice and moist and results and delightful, garlicky chicken, with a very strong, delicious rosemary flavor. Keep reading below for this fantastic recipe...

Grilled Rosemary Lemon Chicken

Ingredients

• 4 boneless, skinless chicken breast halves
• 2 tablespoons plus 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 tablespoons fresh rosemary, minced, plus 4 sprigs rosemary, whole
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 cloves garlic, minced
• 1 large pinch paprika

Directions

1. Whisk together the lemon juice, 2 tablespoons olive oil, mustard, garlic, chopped rosemary, salt, pepper, and paprika. Add to a large zipper-lock bag. Add the chicken to the back, turn to coat the chicken, seal the bag and chill for 3 hours or overnight.
2. To cook, heat the grill to medium-high. Let the chicken come to room temperature. Brush the grill grates with olive oil. Brush the marinade off the chicken then place the chicken on the grill. Put the remaining 1/4 cup olive oil in a small dish next to the grill with the sprigs of rosemary. Dip the tops of the sprigs into the olive oil and occasionally baste the chicken with the sprigs until the chicken is cooked through (about 3-4 minutes per side).
3. Serve the chicken hot with roasted vegetables.
4. Enjoy!

Traditional Jewish Recipe: Matzoh Ball Soup

Matzoh ball soup is a Jewish dumpling soup, and for those who aren't familiar with it-- it's just plain delicious!

To create our favorite matzoh ball soup, we chose chicken stock to act as the base of the soup. It is a very familiar flavor to most, and fairly easy to work with. For flavoring, we simply added carrots, a bay leaf, parsnips, and a few other simple vegetables. when it comes to making the matzoh itself, there are a few schools of thought: heavier "sinker" matzoh balls, and the lighter "floater" balls. We generally prefer the latter. In the end, this dish was a wonderfully simple and delicious way to enjoy a dinner for the holiday.

Matzoh Ball Soup

(makes about 3 quarts of broth)

Ingredients

MATZOH BALLS

• 3/4 cup matzoh meal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlicp owder
• 1/4 teaspoon onion powder
• 1/4 teaspoon white pepper
• 3 large eggs
• 3 tablespoons rendered chicken fat (available at butcher shops or in meat markets) or grapeseed oil
• 1 tablespoon minced fresh dill

SOUP

• 10 cups chicken stock
• 2 large carrots, peeled and sliced
• 2 stalks celery, peeled and sliced (including leaves)
• 1 yellow onion, sliced
• 1 parsnip, scrubbed and cut into big chunks
• 1 tablespoon fresh chopped parsley
• 2 tablespoons fresh chopped dill
• 3 cloves garlic, minced
• 2 whole cloves
• 2 bay leaves
• kosher salt
• 1/4 teaspoon saffron threads

Directions

1. In a medium bowl, whisk together the eggs and chicken fat until combined. Whisk in 1/2 cup water and salt. Add the matzoh meal, baking powder, salt, garlic powder, onion powder, dill, and pepper and whisk until combined. Cover and refrigerate the batter until firm (about 2 to 4 hours).
2. Line a baking pan with parchment. Bring the chicken stock to a boil in a large, wide saucepan, and reduce the heat to a simmer.
3. Form 2 heaping tablespoons of batter into a 1 1/2" ball, careful not to compress the mixture too much. Place the ball on the baking pan. Repeat the process with the remaining batter.
4. Use a large spoon to slide the matzoh balls into the simmering stock. Once all the balls have been added, cover and cook 10 minutes. Add the remaining soup ingredients and cook for 20 to 25 minutes, or until the vegetables are tender and the matzo balls are cooked through. Serve hot.
5. Enjoy!

Chinese Rice Porridge Recipe: Comforting Chicken Congee

For many of us, comfort food is something familiar. It's warming, and reminds us of what our parents or grandparents made to cheer us up. When I think comfort food, I think grilled cheese and tomato soup. Others might thing of chicken noodle soup or apple pie. What about comfort food from other countries, though? Today we're sharing one such recipe from china: congee.

Congee, also known as rice porridge, is a meal that's often served when someone is sick, very similar to how we use chicken noodle soup here in America. Much like the many personal variations on chicken noodle soup, there are personal variations on congee such as what rice to use, or what liquids to use in making it. This simple congee is also great with plenty of garnishes like scallions garlic, even shredded chicken. Keep reading below for this delicious recipe...

Congee

(makes 4 servings)

Ingredients

• 2 cups cooked white rice
• 4 cups water
• 1 cup chicken stock
• 2 tablespoons Chinese rice wine or medium-dry sherry
• 2 bone-in chicken thighs or 1/2lb chicken bones
• 3, 1/4" thick slices fresh ginger
• 1 clove garlic, minced
• 1 green onion tied into a knot
• 1/4 yellow onion
• soy sauce, salt, and white pepper to taste
• sesame oil for drizzling
• Garlic, shallots, green onion, sweet potato, and/or other garnishes as desired.

Directions

1. In a medium pot, combine the rice, water, chicken stock, wine or sherry, chicken thighs or bones, ginger, garlic, green onion, and onion. Bring to a boil over high heat. Skim off any foam that rises to the surface.
2. Reduce the heat to low and cover. Simmer for 1 hour (or 1 1/2 to 2 hours if using uncooked rice), stirring occasionally to prevent the rice from sticking to the bottom of the pot and burning.  If using chicken thighs, remove after 20 minutes, and shred the meat. Set the meat aside and return the bones to the pot. before continuing to cook the remaining 40 minutes.
3. Once the rice grains are swollen and the mixture is like a thick oatmeal, the congee is done. Cook longer if it needs to thicken, or add small amounts of water if it's too thick until it reaches the desired consistency.
4. Remove the bones, ginger, green onion and onion. Add soy sauce, salt, and white pepper to taste.
5. Ladle into individual bowls, drizzle with sesame oil, top with shredded chicken, and garnish as desired.
6. Enjoy!

Chicken Recipe: Herb Roasted Thighs

We were looking for a great, simple dinner recipe to enjoy, and what could be simpler than an easy chicken roast? Skin-on chicken thighs ended up being our meat of choice for this dinner because of its rich, flavorful darker meat and that skin which gets beautifully crispy as it cooks.

To flavor our chicken thighs, we turned to some classic herbs: oregano, rosemary and thyme which filled the house with a rich aroma as it cooked. Crushed red pepper added just a little heat to the dish that was offset by the tang of lemon. Best of all, the preparation for this dish was remarkably easy and all in all the dinner was made within half an hour. Keep reading below for this delicious recipe...

Herb Roasted Chicken Thighs

Ingredients

• 1 lemon
• 4 large skin-on boneless chicken thighs
• kosher salt and black pepper
• 3 teaspoons olive oil, divided
• 3 sprigs oregano
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced shallot
• 1 clove garlic, minced
• 1/8 teaspoon crushed red pepper flakes
• 1/2 teaspoon dry mustard
• 1/4 cup dry white wine
• 1/2 cup chicken broth

Directions

1. Preheat the oven to 425F. Thinly slice half the lemon and discard any seeds. Cut the remaining lemon half into 2 wedges. Season the chicken thighs with salt and pepper.
2. Coat a large, oven-safe skillet with 1 teaspoon oil. Add the chicken skin side down. Place the skillet over medium heat and cook, letting the skin render. Pour off any excess fat to keep a thin coating int the pan until the chicken is cooked halfway through (about 10 minutes).
3. Place half the lemon slices over the chicken and half on the bottom of the skillet. Transfer the skillet to the oven, leaving the chicken skin side down. Roast until the chicken is cooked through and the skin is crisp (6-8 minutes).
4. Transfer the chicken pieces and the lemon slices from the bottom of the skillet to a warm platter. Take the lemon slices that were on top of the chicken and place back on the skillet. Return the skillet to medium heat. Add the oregano, rosemary, thyme, shallot, garlic, red pepper flakes, and mustard. Cook, stirring frequently, until fragrant (about 1 minute).
5. Remove the skillet from the heat. Add wine. Cook over medium heat until reduced by half (about 1-2 minutes). Add the broth and cook until thickened (about 3 minutes). Squeeze 1 lemon wedge into the sauce and season with salt and pepper. Drizzle with 2 teaspoons oil. Return the chicken to the skillet, skin side up to re-warm. Serve, topped with caramelized lemon slices.
6. Enjoy!

Healthy & Satisfying Recipe: Fresh Southwestern-Style Salad

We like salad as much as the next person (read into that what you will), but we do prefer salads that are hearty and full of flavor—as opposed to a plain, ol’ plate of lettuce with dressing from the back of the fridge. This Southwestern salad doesn’t take long to assemble and is the perfect meal for days when you need a lunch that really tides you over ‘til dinner or a dinner that isn’t too complicated after a long day. This protein-packed meal is so yummy and filling that you won’t even notice you’re eating salad (unless you already love salad, in which case this is a really great choice)!

Southwestern Salad

Serves 2

 Ingredients

• 5 cups romaine lettuce
• 2 boneless, skinless chicken breasts
• 1 avocado, pitted, sliced
• 4 slices bacon, chopped
• 1/3 cup Monterey jack cheese (low-fat optional)
• 1/3 cup Cheddar cheese (low-fat optional)
• 1 tablespoon olive oil
• salt and pepper, to taste
• seeded crackers, optional garnish

• 3/4 cup cilantro,
• 1/2 cup plain, Greek yogurt
• 2-3 tablespoons olive oil
• 1-2 large cloves garlic, chopped
• 1 lime, juiced
• salt and pepper, to taste

Directions

1. In a medium pan over medium-high heat, cook bacon until dark and crispy. Remove from pan and drain fat.
2. Heat olive oil and, once hot, grill chicken breasts. When cooked through, 5-8 minutes, flipping in the middle, remove from heat and set aside.
3. In a food processor, combine cilantro, yogurt, garlic, lime juice, salt and pepper. Pulse together while drizzling in olive oil. Taste and adjust seasoning if needed.
4. In a large bowl, toss lettuce, cheese, avocado, bacon and chicken with cilantro lime dressing. Mix well and serve with crackers if desired.

Hearty Chicken Recipe: Liver and Caramelized Onions

Just the phrase "liver and onions" is enough to make many recoil. But that doesn't need to be the case! There are plenty of fantastic ways to make this a delicious dinner everyone will enjoy.

The trick for us was to cook it all in one pan: Cooking the onions first left behind plenty of flavor that the liver soaked right up. To season, we used cayenne pepper, cinnamon, and of course salt and pepper. In the end, we boiled down some sherry in the pan, scraping off the fond from the pan to create a fantastic sauce when poured over the liver. Keep reading below for this surprisingly good recipe...

Chicken Liver and Onions

(makes 4 servings)

Ingredients:

• 3 tablespoons cooking oil
• 3 onions, sliced
• 1/2 cup button mushrooms, cleaned, trimmed, and sliced
• 3 cloves garlic, minced
• 1 sprig rosemary, finely chopped
• 1 teaspoon cayenne pepper
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4lbs chicken livers, each cut in half
• 3/4 cup sherry
• 2 tablespoons chopped fresh parsley

Directions:

1. In a large pan, heat 2 tablespoons oil over medium heat. Add the onions, mushrooms, 1/2 teaspoon salt, rosemary, 1/4 teaspoon pepper, and 1/2 teaspoon cayenne pepper.  Cook, stirring frequently until the liquid from the mushrooms has evaporated and the onions are browned (about 15 minutes). Add the garlic and stir until fragrant (about 30 to 60 seconds). Remove from the pan and place on a serving platter.
2. In the same frying pan, heat the remaining 1 tablespoon oil over medium-high heat. Season the livers with the remaining 1/2 teaspoon salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon cinnamon, and 1/4 teaspoon black pepper.  Place the livers in the pan (in two batches if necessary) and cook for 2 minutes. Turn and cook until well browned, about another 2 minutes. Remove the livers from the pan and place them on top of the onions.
3. Return the pan to the heat without cleaning it and add the sherry. Boil rapidly, scraping the bottom of the pan to dislodge any browned bits for 1 minute. Pour the sauce over the livers and onions and toss with the fresh parsley.
4. Enjoy!

Slow Cooker Soup: Mexican Chicken Posole

For a fantastic, hearty Mexican stew, why not try a delicious posole? This stew originate from the 19th century and is made traditionally with "hominy", or dried maize kernels. It's now served in Mexican restaurants the world 'round and is absolutely worth making yourself!

To simplify this dish, we used a slow cooker. This let us prepare the soup in the morning, and it was done by the end of the work day. To start with, we layered our vegetables on the bottom of the crock pot then placed the chicken thighs over. For flavor, we used oregano, garlic, cumin, red pepper, and a few other fantastic spices. Keep reading below for this excellent recipe...

Slow Cooker Posole Recipe

Ingredients

• 1 teaspoon dried oregano
• 3/4 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon kosher salt
• 1/4 teaspoon back pepper
• 3 bay leaves
• 3 cloves garlic, minced
• 1 1/2 large jalapenos, cut in half and seeded
• 2 large carrots, peeled and chopped
• 2 celery stalks, sliced thin
• 1/3 cup cilantro leaves plus more for garnish
• 2 onions, diced
• 1 can corn kernels, drained
• 4 canned tomatillos, drained and coarsely chopped
• 4 cups chicken broth
• 3lbs boneless chicken thighs
• 1 tablespoon fresh lime juice
• 1 30oz can hominy
• 1/2 ripe peeled avocado, diced
• 4 radishes, thinly sliced

Directions

1. Layer half of the onion and celery on the bottom of the crock pot. Layer the chicken thigh pieces on top of the corn, tomatillos, and remaining onion and celery. Sprinkle with salt, pepper, cumin, oregano, and chili powder. Add the garlic, the rest of the onion slices, chicken stock, bay leaves, jalapenos, and lime juice. Cover and set on high to cook for 4-4 1/2 hours, or on low for 6-7 hours, or until the meat is tender.
2. Remove the meat from the crockpot and set aside to cool enough to handle. Shred the chicken thighs. Remove the bay leaves and discard. Remove the jalapeno halves and chop finely. Add the carrots and hominy. Cover and cook on high for an additional half hour or until warmed through and the carrots are tender.
3. Garnish with avocado, radishes, and cilantro.
4. Enjoy!

Soothing Ginger Chicken Soup

For a soup that is light on the palate and delightfully refreshing, look no further than ginger chicken soup! This is the ultimate "under the weather soup" in no small part because of ginger's anti-inflammatory properties, and its distinct ability to calm an upset stomach. It also adds a fantastic heat and a distinct, remarkable aroma to the soup. 

For the soup, we combined the flavors of garlic, ginger, and chicken right from the start. By using thighs instead of breasts, we were able to make a more delicious, fattier soup that help balance out the heat from the ginger. Using the soaking liquid from the mushrooms helped further make their flavor more distinct and turned this soup into something perfect for anyone who is sick. We also added in just a hint of soy sauce to fully round out the flavor profile. If you want a slightly hotter soup, feel free to mix in some Asian chile sauce like Sriracha! Keep reading below for this excellent soup dish...

Ginger Chicken Soup

(makes 3-4 servings)

Ingredients

• 1oz dried shiitake mushrooms
• 3 cups boiling water
• 3 cloves garlic, minced
• 1 1/2lbs chicken thighs, cut into chunks
• 1" piece of fresh ginger, peeled and sliced thin
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• a pinch of salt
• 1 teaspoon corn starch
• 2 tablespoons sliced scallions (green tops only)

Directions

1. Soak the mushrooms in the boiling water for 20 minutes. Use a bowl or a smaller pot to keep the mushrooms submerged.
2. While the mushrooms are soaking, mix the soy, sugar, salt and corn starch in a large bowl, making sure there are no lumps. Add the chicken, ginger, and garlic to the bowl. Toss to coat and set aside.
3. When the mushrooms have softened, remove from the water (keeping the liquid reserved) and slice thin. Add the mushrooms to the bowl with the chicken. Pour the mushroom water into another bowl through a fine mesh sieve lined with a paper towel in order to get rid of the grit.
4. Put the chicken mushroom mixture and the mushroom liquid into a pot and bring to a boil. Lower the heat to a bare simmer, cover the pot and cook gently for 25 minutes. Serve hot, topped with scallions.
5. Enjoy!

Kebab Recipe: Teriyaki Chicken Meatballs

Packed with teriyaki flavor and surrounded by fresh summer veggies, these meatball kebabs are a unique dinner treat. You can cook them on the grill or bake them in the oven – however you make these chicken meatballs, you’ll be happy with the final result.

Instead of the traditional ground beef used in meatballs, this recipe calls on ground chicken – which feels a little bit lighter and offers a nice change of pace. You could also have some fun with the veggies – maybe even substitute some pineapple for a really lovely flavor combo with the teriyaki sauce.

Try something new at the dinner table with these kebabs!

Teriyaki Chicken Meatball Kebabs

Ingredients:

• 1 pound ground chicken
• 1/2 cup panko or Italian breadcrumbs
• 1/4 cup teriyaki sauce
• 1 carrot, shredded
• 1/2 red onion, shredded
• 1 clove garlic, minced
• 1 egg
• Salt and pepper to taste
• 1 red pepper, cut into 1-inch chunks
• 1 yellow pepper, cut into 1-inch chunks

 Directions:

1. To make the meatballs, mix together the ground chicken, breadcrumbs, teriyaki sauce, carrot, red onion, garlic, egg, salt, and pepper. Then, take 1-tablespoon scoops and form them into small meatballs. (If the mixture seems too wet, add a bit more breadcrumbs until the meatballs keep their shape.)
2. Refrigerate the meatballs for about 20 minutes, or while you’re cutting the veggies and preheating the grill (medium heat) or oven (375 degrees F).
3. Thread each skewer with a meatball, pepper, meatball, and alternate leaving enough room on each end of the skewer for picking up with your hands.
4. If you want to grill the skewers, spray the grill with nonstick spray or brush with olive oil. Then, gently place the skewers on the grill and grill for about five minutes on each side – make sure to test the meatballs to be sure the center is cooked.
5. If you want to bake the skewers, then lightly grease a baking sheet and gently place the skewers on it. Bake for about 15 to 20 minutes, until the meatballs are golden brown and cooked all the way through. Turn the skewers halfway through the baking process.
6. Serve with rice and extra teriyaki sauce for dipping, if you’d like.
7. Enjoy!

Mac and Cheese: Buffalo Chicken Style

Mac and cheese is one of the quintessential comfort foods, and Buffalo chicken is a classic flavor profile -- mix them together, and you’ve got a match made in heaven.

Macaroni and cheese might seem like a modern classic, but it actually dates back several centuries – all the way to cookbooks from the 14th century. These days you could simply make it from a box, but that’s not as fun as this twist on the classic recipe.  

This spicy casserole (though you could use mild Buffalo sauce) serves about five or six people, making it the perfect centerpiece for any dinner. Paired with a salad or some veggies, there’d also be a nice cool-down component to the feast. Just pick your favorite pasta – rotini, rigatoni, penne, bowties, macaroni, etc. – and follow the recipe below!

Buffalo Chicken Mac and Cheese

(Serves about 5-6 people)

Ingredients:

• 8 ounces rotini
• 1 pound chicken breasts, chopped into bite-sized pieces
• 2 tablespoons butter
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1-1/2 cups milk 
• 6 ounces plain Greek yogurt (or substitute sour cream) 
• 4 ounces shredded cheddar cheese
• 2 ounces of blue cheese crumbles
• 3 tablespoons light cream cheese, softened
• 1/4 cup plus 2 tablespoons Buffalo wing sauce, divided
• 1/2 cup panko bread crumbs
• 1/2 onion, finely chopped
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350 degrees. Fill a pot with water, add salt, and bring it to a boil and add the rotini. Cook the rotini until just al dente, drain, and set aside (you don’t want to overcook since it’ll cook a bit more in the oven).
2. Grease a large skillet with cooking spray and set it to medium-high heat. Add the chicken and onion, season with salt and pepper, and sauté until the chicken is longer pink. Then, set aside the chicken.
3. Turn the heat down to medium and melt the butter in the skillet. Then, add the garlic and sauté it for 30 seconds. Sprinkle in the flour and whisk until the mixture is smooth, cooking for about a minute.
4. Slowly pour the milk into the flour mixture while whisking and let it thicken for about 2 to 3 minutes. Turn off the heat and add the yogurt, cheddar, blue cheese, and cream cheese. Stir the mixture until smooth, and then mix in the 1/4 cup of Buffalo sauce.
5. Add the cooked pasta and chicken to the skillet and stir everything together until evenly combined.
6. Move the mixture into a greased 8x8 baking dish and top with the panko breadcrumbs and drizzle with the 2 tablespoons of wing sauce. Bake for 25-30 minutes, or until the breadcrumbs are a light golden-brown and the cheese is bubbly.
7. Enjoy! 

Delicious Comfort Food: Homemade Chicken Parmesan

Who wouldn’t run to the dinner table for a classic like chicken Parmesan? Topped with melted mozzarella and a well-balanced marinara, this Italian dish is easily rounded out with pasta, salad, and some crusty garlic bread.

In the US, serving chicken Parmesan with pasta is a no-brainer – but elsewhere in the world, the composition is different. In the UK, it comes topped with a white sauce as well; in Australia, replace the pasta with chips (what we’d call french fries).

Here, we’re just using a simple marinara and some pasta. Use store-bought sauce if you’d like, or follow this easy recipe for a smooth red sauce. The result will still be delicious!

Chicken Parmesan

(makes about 4 servings)

Ingredients:

For the sauce (if you want a homemade marinara):

• 1/2 large yellow onion, grated or finely chopped
• 1/4 cup olive oil
• 3 medium garlic cloves, peeled and minced
• 1 28-ounce can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Pinch of red pepper flakes
• Pinch of sugar
• Pinch of salt

For the rest of the dish:

• 16 ounces of spaghetti, linguini, or your favorite pasta, cooked al dente 
• 4 chicken breast cutlets (1-1/4 to 1-1/2 pounds total)
• 2 eggs, beaten
• 1/2 cup Italian breadcrumbs
• 1/2 cup panko breadcrumbs
• 1 cup freshly grated Parmesan cheese, divided
• 1/4 cup olive oil
• 2 tablespoons fresh basil leaves, thinly sliced
• 8 ounces mozzarella cheese, sliced
• Salt
• Flour

Directions:

1. To prepare the sauce (if using store-bought sauce, skip to step 2), first grate or finely chop half of an onion. Put the olive oil in a saucepan on medium-high heat and add the onions, sautéing for 2 to 3 minutes. Then, add the garlic and cook for about 1 minute. Finally, add the tomatoes, oregano, basil, red pepper flakes, sugar, and salt. Bring the whole mixture to a simmer, reduce the heat, and cook uncovered for about 10 to 12 minutes while the chicken cooks.
2. Preheat oven to 400 degrees F.
3. One at a time, you want to flatten each chicken cutlet by placing it between two layers of wax paper or plastic wrap and pounding the chicken with a meat pounder. Pound each cutlet to an even thickness – between 1/4 inch and 1/2 inch – and lightly salt each chicken piece as well.
4. Prepare three shallow bowls, large enough to dredge the chicken – one for flour; one for the beaten eggs; and one for the breadcrumbs, 1/2 cup of Parmesan, and a pinch of salt.
5. Heat 1/4 cup of olive oil in a large sauté pan on medium-high. Dredge each chicken piece -- both sides of it -- in the flour mixture, then the egg mixture, then the breadcrumbs. Then, once the oil is hot enough, lay the pieces each in the hot pan. Turn the heat down to medium and fry the chicken until golden-brown – about 3 to 4 minutes per side.
6. This is a good time to start cooking your pasta – get a big pot of water boiling and add some salt, and then add the pasta and cook until al dente (check the directions for cooking times – likely it’ll be about 7 minutes). You can let the water boil while preparing the chicken, and then cook the pasta while baking the chicken in the next steps.
7. Grease a 9x13 baking dish and spread tomato sauce to cover the entire bottom of the pan (just enough to cover – you’ll want extra sauce leftover for dinner). Then, arrange the golden-brown chicken on top of the tomato sauce in the baking dish. Spoon sauce over each cutlet and sprinkle with fresh basil. Finally, top the chicken with the slices of mozzarella cheese and 1/2 cup of Parmesan cheese.
8. Bake for 10 to 12 minutes, or until the cheese starts to get golden-brown and bubbly. Serve alongside the rest of the sauce and pasta.
9. Enjoy!

Grilling Classics: BBQ Chicken with Homemade Sauce

Summer time is grilling time – so you’ve got to make the most of warm, sunny days by grilling outside. Keep it simple with barbecue chicken, smothered in this homemade sauce, for a main that everyone will love.

You can use legs, thighs, breasts, etc., but chicken breasts tend to dry out faster than other parts of the chicken. If you’re cooking chicken breasts alongside bigger pieces or thicker pieces like the legs and thighs, keep them on a cooler part of the grill (same goes for smaller wings, too).

This recipe calls on brining the chicken so it’s nice and juicy, but you can also skip that step and go straight for the dry rub marinade. Serve with your favorite barbecue sides, and you’ll have quite a feast on your hands!

BBQ Chicken with Homemade Sauce

Ingredients:

Brine:

• 3 to 4 pounds chicken (or cut up a whole chicken)
• 2 tablespoons of salt
• 1/4 cup of apple cider vinegar

Dry rub:

• 2 tablespoons paprika
• 1 teaspoon pepper
• 1 tablespoon brown sugar, packed
• 1 teaspoon salt
• 1/2 teaspoon celery seed
• 3/4 teaspoon chili powder 
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper

Homemade sauce (makes about 1 1/2 cups):

• 1/2 cup ketchup
• 1/2 cup water
• 2 tablespoons molasses or honey
• 2 tablespoons Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon light brown sugar
• 1/2 teaspoon salt
• 1/4 teaspoon hot sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper

Directions:

(If you want to skip the brining process, go to step 2) 

1. Get a large pot or container that’s big enough to hold all the chicken and fill it with enough water to cover the chicken completely. Whisk the salt into the water until dissolved, then whisk the vinegar into the water. Add the chicken, cover, and refrigerate for several hours or overnight.
2. To make the sauce ahead of time, whisk all the ingredients together in a saucepan over medium heat. Bring it to a boil, reduce the heat to low, and simmer and stir the mixture for about 10 minutes. Then, take it off the heat and let it cool completely. Once cool, pour into a jar or other container and let it sit in the refrigerator uncovered for about 8 hours so the flavors can blend well.
3. Take the chicken out of the brine and let it thoroughly drain. Get rid of the brine and pat the chicken pieces dry, and then lay them out on a baking sheet or flat surface that will fit into the fridge. Combine all the dry rub ingredients and rub evenly on the chicken. Cover the sheet loosely and let the chicken refrigerate for another several hours.
4. When ready to eat, grill breasts for about 10 minutes, thighs for about 12-16 minutes, and legs for about 16-20 minutes on a covered grill – and make sure to turn them at least once during cooking. Use a food thermometer to make sure that the chicken is 165 degrees F on the inside – make sure to check the thickest part of the chicken.
5. Smother with barbecue sauce during the last few minutes of cooking, reserving some sauce for the dinner table in case you want to add more.
6. Enjoy! 

Lettuce Wraps: Asian Chicken with a Twist

Skip the bread, buns, tortillas, and pitas – and say hello to lettuce instead. For this flavor-packed recipe, we’re using lettuce to make nice little pockets for chicken with an Asian flair.

What’s one of the best things about this dish? You won’t leave the dinner table feeling carbo-stuffed. Not into chicken? Beef, pork, and even veggie crumbles (faux meat) all work as great substitutes depending on what you’ve got in the fridge. You can even top the wraps with water chestnuts or crushed peanuts if you like!

We’ll warn you, though – serve these to guests, and they’ll be asking for the recipe.

Chicken Lettuce Wraps

(makes about 4 servings) 

Ingredients:

• 16 Boston Bibb or butter lettuce leaves
• 2 pounds boneless, skinless chicken breast, cut into cubes
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 1/4 cup hoisin sauce
• 2 cloves fresh garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 2 teaspoons minced ginger
• 1 bunch green onions, chopped
• 1/2 cup shredded carrots
• 1 teaspoon Asian (dark) sesame oil
• 1 tablespoon Asian chile pepper sauce/paste (optional, if you want some spice)

Directions:

1. Rinse the whole lettuce leaves and pat them dry, being careful not to tear them. Set them aside.
2. In a large, nonstick skillet greased with cooking spray, cook the chicken in the cooking oil for about 3 minutes. Drain the grease and then add the onion and ginger, cooking for 3-4 minutes. Then, stir in the hoisin sauce, garlic, soy sauce, vinegar, and chile pepper and cook for about 2 minutes.
3. Finally, add the green onions, sesame oil, and carrots and let everything cook for about a minute. Make sure the chicken is no longer pink at this point (if it is, keeping cooking everything until it's done).
4. Spoon the mixture into the center of the lettuce leaves.
5. Enjoy!

Super Simple Chicken Salad Sandwich

A chicken salad sandwich always sounds good at the deli or sandwich shop, but what about when you’re right in your own kitchen? The ingredient list is pretty simple, and nothing beats a sandwich made on a flaky croissant.

Chicken salad sandwiches themselves generally fall into two categories – you’ve got your sweeter versions with grapes and apples and cranberries, and you’ve got your more savory versions with mostly veggies. We’ve gone the latter route and stuck with vegetables, spices, and even the option for a mayo substitute if you’d prefer something a little lighter.

Feel free to accessorize with whatever extras you like – tomatoes, avocados, mustard, hot sauce, it all tastes great with this simple flavor combo!

Chicken Salad Sandwich

Makes about 6 sandwiches

Ingredients: 

For the chicken salad:

• 3 cups cooked chopped chicken
• 1/2 cup chopped celery
• 1/4 cup chopped red onion
• 1/4 cup diced carrots
• 1/2 cup mayonnaise or plain Greek yogurt
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• Pinch of paprika

For the rest of the sandwich:

• 6 croissants, cut in half horizontally
• Lettuce
• Your favorite add-ons: mustard, tomato, avocado, etc. (optional)

Directions:

1. Prep the chicken however you’d like – you can use rotisserie chicken or roast the chicken yourself. Just rub some chicken breasts with olive oil, salt, and pepper and let them bake on a baking sheet at 350 degrees F for 35-40 minutes, until the chicken is fully cooked.
2. Once the vegetables are all chopped, mix them together in a large bowl. Then, add the cooked chopped chicken and mayo/yogurt to the bowl and toss thoroughly.
3. Add the salt, pepper, and paprika and mix well. Cover the bowl and let the mixture refrigerate for at least one hour.
4. Serve the chicken salad in a croissant, atop lettuce (and your favorite toppings).
5. Enjoy!

Grill Recipe: Honey-Marinated Chicken Kebabs

Looking for something new to grill? Give these kebabs a try – marinated in a blend of honey and soy sauce for a simply sweet and flavorful meal.

Pick whatever veggies you like – or even what you’ve got on hand – and make skewers that’ll pair perfectly with other summer dishes like watermelon, pasta salad, and even corn on the cob. Just be careful if you use metal skewers – they heat up fast on the grill!

And remember – the longer you can marinate these bad boys, the more flavor they’ll pack. Marinate overnight if you have the time! 

Honey-Marinated Chicken Kebabs

(makes about 12 kebabs)

Ingredients:

• 1/2 cup vegetable oil
• 2/3 cup honey
• 2/3 cup soy sauce
• 1/2 teaspoon ground black pepper
• 8 skinless, boneless chicken breasts, cut into 1-inch cubes
• 2 cloves garlic
• 2 small onions, cut into 2-inch pieces
• 1 green bell pepper, cut into 2-inch pieces
• 1 yellow bell pepper, cut into 2-inch pieces
• 1 red bell pepper, cut into 2-inch pieces
• 1 orange bell pepper, cut into 2-inch pieces
• 2 zucchini, sliced into 1-inch pieces
• Wooden or metal skewers (metal ones will get hot on the grill so be careful!) 

Directions:

1. Grab a large bowl and whisk the oil, honey, soy sauce, and pepper together. Set aside a small amount of this marinade so you can brush it onto the kebabs later.
2. Put the chicken, garlic, onions, peppers, and zucchini into the bowl and let everything marinate for at least a few hours – the more time you let it marinate, the bolder the flavors will be.
3. Preheat the grill to high heat. Then, drain the marinade from the chicken and veggies before discarding the marinade. Thread the chicken and veggies onto the skewers alternately, in whatever order you’d like – or, you can keep chicken skewers and veggie skewers separate if you want to cook them on different heat levels.
4. Lightly oil the grill and put the skewers on the grill. Cook then for 12-15 minutes – the chicken juices should run clear. Turn the skewers and brush with the reserved marinade frequently while grilling.
5. Enjoy!

BBQ Jack Daniel's Style: Honey Baked Wings

When it comes to wings, some like them hot... and some like them with Jack Daniel's and honey. Ultra-spicy wings have their place at summer BBQs, but so do these sweet ones. And with a pinch of cayenne pepper, they still deliver a little kick. 

What really sold us on these wings was the addition of Jack Daniel's Honey Whiskey. This recipe is a twist on classic honey BBQ, and the Jack Daniel's really steps things up a notch. 

In order to get the full impact, you want to ensure the wings get nice and crispy. The best way to do that is to place your wings on a roasting rack above a baking pan-- not directly on the pan itself. This gets the air circulating beneath those wings, giving them that delicious crispy texture. You'll also want to toss the wings in oil before they go in the oven; it makes for plenty of crisp and as a bonus, keeps them from sticking to the rack. 

Honey Baked BBQ Wings w/ Jack Daniel's

(Makes 2 dozen wings)

Ingredients:

Chicken:

• 24 chicken wings, thawed and pat dry
• Salt
• Black Pepper
• Vegetable Oil

Sauce:

• 1/2 cup Jack Daniel's Tennessee Honey whiskey
• 1/2 cup onion, chopped
• 4 cloves garlic, minced
• 1 cup ketchup 
• 2 tablespoons vinegar
• 2 teaspoons worcestershire sauce
• 4 tablespoons brown sugar
• 3 tablespoons molasses
• 4 tablespoons tomato paste
• 3 tablespoons honey
• Dash of cayenne pepper

Directions:

1. Preheat the oven to 400F. Place a wire rack above a rimmed baking sheet lined with foil. Add an additional rack & foil-lined baking sheet if all wings will not fit in a single layer on one. 
2. Coat the wings in vegetable oil in a large bowl, add a sprinkle of salt and pepper, then toss.
3. Make a single layer of wings on each rack, above the baking sheet.
4. Bake 50-60 minutes or until crispy and fully cooked. 
5. While the wings cook, heat the Jack Daniel's in a saucepan. Once hot, add onion and garlic. Cook until the onions start to soften.
6. Stir in the ketchup, vinegar, worcestershire sauce, brown sugar, molasses, tomato paste, and honey. Bring to a boil.
7. Cook until the sauce is reduced and thickened, about 10-15 minutes, stirring frequently.
8. Once wings are baked and crispy, toss them in the sauce and serve immediately. 
9. Enjoy!