BBQ Chicken Sliders

- 2 cups cooked chicken 

- BBQ sauce 

- sliced red onion

- pepper jack cheese 

- fresh cilantro 

- melted butter 

- 12 slider buns 

Preheat oven to 350

Arrange the bottoms of slider buns in 9x13 baking dish 

Spread cooked chicken evenly over slider bottoms

Drizzle BBQ sauce on chicken 

Top with sliced red onions

Place pepper jack cheese over chicken

Sprinkle fresh cilantro on top of cheese 

Place tops of buns back onto sliders 

Brush melted butter on the tops of sliders 

Bake at 350 for 20 minutes

Cut and serve

I can't say enough about these sliders. Easy. Scrumptious. Use cheddar if the pepper cheese is to spicy for the kiddos. You can make things even easier and use an already roasted chicken from the store! Cheers!

Apricot Chicken with Sesame Veggies

For Chicken:

- 3 cups cubed chicken breasts 

- 1/2 cup Russian dressing (red kind)

- 1/2 cup apricot preserves 

- 1 package Lipton onion soup mix 

For Veggies:

- 1/2 cup diced onion

- 1/2 cup diced zucchini

-1/2 cup sliced mushrooms 

- 1 teaspoon minced garlic

- 1 tablespoon sesame seeds 

- 1-2 teaspoons sesame oil 

- 1 teaspoon olive oil 

- 1 teaspoon soy sauce 

- 1/3 cup diced tomatoes 

In a baking dish combine Russian dressing, apricot preserves and onion soup mix -stir with fork until smooth. 

Add chicken to apricot sauce and stir to coat.

Bake at 350 for 30 minutes until chicken is cooked through. 

While chicken is cooking- add olive oil and half sesame oil in a skillet on medium high heat. 

Add in onion and zucchini and sauté for 2-3 minutes until softened. 

Add in garlic. Sauté a minute or two just until fragrant. Add sesame and sauté about a minute then Add in mushrooms. Cook for 2-3 minutes.

Add Soy sauce and remainder of sesame oil stir to combine. Remove from heat, add diced tomatoes and cover until chicken is done.

Serve chicken with sauce and veggies over rice. Garnish with green onions and sesame seeds.

This Apricot Chicken recipe itself Ive been making for years! My friends mom taught us when we had our first apartment together and we just started cooking for ourselves  Its really the best. Im always trying new ways to use it though, and these rice bowls were awesome!

Thai Peanut Chicken Wraps (with Stonewall Kitchen Garlic Peanut Sauce)

                                                

- 1 1/2 pounds chicken breasts 

- 1/3 cup sliced red onion

- 1 teaspoon minced garlic

- 2 tablespoons butter 

- 1 teaspoon olive oil 

- 1 bottle Stonewall Kitchen Garlic Peanut Sauce 

- 1 package broccoli slaw 

- flour tortillas 10"

- fresh cilantro 

- crushed peanuts 

Cut chicken into bite sized pieces. 

In a medium sauté pan, melt 1 tablespoon butter. Add in broccoli slaw and sauté over medium heat for 2 minutes. 

Reduce heat to medium low- cover and steam about 3-4 minutes until tender. 

Set aside cooked broccoli slaw in a bowl.

In the same pan over medium high heat - melt remaining butter and olive oil. 

Add in sliced onions. Sauté 1-2 minutes. Add minced garlic sauté 1 minute until fragrant.

Add in chicken. 

Sauté with onions and garlic for 3 minutes. 

Add in garlic peanut sauce. Stir and reduce heat to medium low. Cover and simmer chicken for 15 minutes (or until cooked through) - stirring occasionally. 

Assemble wraps with broccoli slaw, peanut chicken, fresh cilantro and crushed peanuts.

                                                             

Made these for Taco Tuesday yesterday. So delicious. Stonewall Kitchen really has the best sauces, and it made this recipe so much easier! 

Stuffed and Baked Chicken Tacos

                                             

-1/2 pound cooked shredded chicken 

- Taco seasoning packet

- 1/2 diced onion  

- 14.5 oz canned diced tomatoes drained 

- 4 oz canned diced chilis

- 16 oz can refried beans 

- 10 stand and stuff taco shells 

- 1/2 cup shredded cheese

- your choice of toppings 

Heat olive oil in skillet, add onions and sauté for 2 minutes.

Add cooked chicken, diced tomatoes, chilis and seasoning packet, combine and cook over medium heat for 5 minutes.

Spray 9x13 baking dish with cooking spray and line up taco shells. 

Add a teaspoon of refried beans to the bottom of each shell.

Full each taco to the top with chicken mixture.

Top with cheese and bake at 400 for 12-15 minutes until cheese is melted and shells are browned. 

Serve with your favorite toppings!

                                                         

Buffalo Chicken Dip

                                                   

Here's the rundown- we love blue cheese in our house. This recipe is packed with it. If you don't like blue cheese, substitute ranch dressing / shredded cheddar for the blue cheese dressing and crumbled blue cheese. I have a lot of friends that make it that was and it's just as good. Either way- quick, yummy recipe for parties- game day- quick throw together snack when you have company on the way- whatever!

INGREDIENTS:

• 3 12.5oz cans of chicken in water (drained)
• 1/3 cup blue cheese dressing
• 1/3 cup buffalo sauce 
• 1/2 - 1 cup crumbled blue cheese
• 1/2 cup shredded cheddar

Preheat oven to 350.

In an 8x8 baking dish combine the chicken, dressing, 

buffalo sauce, and crumbled blue cheese.

Mix until all ingredients are well combined. 

Sprinkle shredded cheddar on top. 

Bake 15-20 minutes until bubbly and cheese is golden brown. 

Allow to rest and cool 5-10 minutes before serving.

We love serving our buffalo dip with tortilla chips. Feel free to use what you prefer, and like I said above - if you don't like blue cheese substitute it out. Cheers! 

                                                                

Pumpkin Alfredo Lasagna with Chicken Apple Sausage and Spinach

Ok, I'm going to say this before we get started. Unless you really, really like the flavor of pumpkin ( I used canned pumpkin puree) - I would suggest you substitute the pumpkin for 1- 2 cups of roasted butternut squash (mashed). This is how I'm going to do this next time I attempt this. 

The pumpkin was really over powering and I think the subtle buttery flavor of butternut squash would go nicely with the chicken apple sausage and spinach. That being said- use which ever of the 2 you'd prefer. 

A friend of mine also suggested fresh roasted pumpkin- I think that might be a sugar pumpkin thats most used for cooking. Another friend of mine chastised me for using jarred alfredo sauce. Yes, I know I should have just sucked it up and made my own, but when doing so many components in 1 dish... jarred was just easier. Again, do whichever you would prefer. 

INGREDIENTS:

• 12 lasagna noodles
• 1 large container of ricotta
• 1/2 cup parm cheese
• 1 tablespoon italian seasoning 
• 1 egg
• salt 
• pepper
• 1 can (15 oz) pumpkin puree (or 1-2 cups fresh roasted pumpkin or squash)
• 1 jar (15 oz) alfredo sauce (or about 2 cups home made)
• 1-2 teaspoons pumpkin pie spice (to taste)
• 2- 3 cups shredded mozerella 
• 2 cups fresh baby spinach
• 1 package (about 5 links) chicken apple sausage
• 1/2 onion finely diced
• olive oil 

Place lasagna noodles in a large deep skillet. Cover with water and cook over medium high heat until it comes to a boil. Boil about 3 minutes until noodles are pliable but not completely cooked.

Drain noodles, shock with cold water and set aside.

While the noodles are cooking- in a sauté pan cook the onions with a little olive oil until softened.

Remove sausage from casings and add to the pan and onions. 

Cook until the sausage is all broken up and cooked through. 

In one bowl combine the ricotta, 1/4 cup parm cheese, italian seasoning, egg, and a little salt and pepper.

In another bowl combine the pumpkin puree (or fresh squash or pumpkin), alfredo sauce and pumpkin pie spice. 

Once the noodles and sausage is cooked you're ready to assemble.

In a 9x13 pan, spread a littler pumpkin alfredo sauce on the bottom.

Place 3 horizontal noodles and 1 vertical to make the bottom layer.

1/2 of ricotta.

1/2 sausage onion mixture.

1/2 spinach. 

 pumpkin alfredo sauce.

1/3 shredded mozzeralla. 

A little parm, salt and pepper. 

Place your other 4 noodles down.

1/2 of ricotta.

Last of sausage onion mixture.

Last of spinach.

Pumpkin alfredo sauce.

1/3 shredded mozzarella. 

A little parm, salt and pepper. 

Finally the last of the noodles. 

Last of the pumpkin alfredo. 

Last of the mozzarella cheese. 

Bake at 350 for about 45 minutes, or until the top is golden and bubbly. 

I can't wait until I have another go at this recipe. I really think that butternut squash would be the perfect substitute for the canned pumpkin puree. If I had done that instead I think I would have enjoyed this recipe so much more. All and all a pretty great dinner anyway. Cheers! 

Hawaiian Stuffed Chicken Breasts with Fried Rice

Yes, I know! Another stuffed "something", but they're always so good. I love coming up with different flavor combinations. This dish was actually really fun to make. I've only made my own fried rice one other time- and it definitely wasn't as good as this time. I took to the time to season and adjust flavors as needed, because brown rice can need a little help sometimes other wise it'll be totally bland.

INGREDIENTS:

• 4 thin sliced, lightly pounded out chicken breasts
• 4 slices ham
• 4 pieces pepper jack cheese
• pineapple chunks
• bread crumbs
• lemon juice
• olive oil
• jalapeños (garnish)

For fried rice:

• 3 cups cooked brown rice
• 1/2 onion diced
• 3 tablespoons butter
• 1 teaspoon garlic 
• 1/2 cup frozen corn (thawed)
• 1 cup frozen peas and carrots (thawed)
• 2 eggs
• 1 teaspoon honey
• salt and pepper to taste
• garlic powder to taste
• soy sauce to taste

Pound out the chicken breasts until flat and thin, careful not to tear them.

In a bowl add a little bread crumbs. In a second bowl combine a 

little lemon juice and olive oil. This will be your breading station.

Take a piece of ham place a piece of cheese 

then a few pineapple chunks in the middle.

Place each piece of ham on a chicken cutlet and roll.

 Securing ends with toothpicks.

Dip each stuffed chicken in the lemon/oil, then in the bread crumbs. 

Be sure to coat evenly. 

Place in a lightly oiled baking dish.

Bake at 350 for 45 minutes

 (or until chicken is completely cooked through).

FRIED RICE:

While the chicken is baking, you can make the fried rice.

In a skillet over medium high heat melt the butter. 

Throw in the onions and sauté 2-3 minutes. 

Add in garlic and sauté about a minute, just until fragrant.

Add in the veggies, season with salt, pepper and garlic powder.  

Sauté 2-3 minutes.

Push veggies to one side of skillet.

Crack both eggs into the pan, season with salt and pepper then scramble them until cooked through.

Mix eggs with veggies.

Add in cooked brown rice, stirring to combine all ingredients. 

Add in honey, soy sauce and seasoning to taste.

We served the stuffed chicken and fried rice with more pineapple chunks and jalapeño slices. If it were just me and my husband eating I would have added jalapeños into the chicken itself. That would have been to spicy for the kiddos, so we just had ours on the side. Ridiculously good dinner. Just sitting here typing this recipe makes me 

want more  fried rice! It was extremely easy to do and it's so much better

 when it's home made and not  all greasy. Cheers!

Slow Cooker Coconut Curry Cashew Chicken

                                             

Huge fan of slow cooker meals over here. Set and and forget it! I found this recipe and as it cooked I had to tweak the seasonings a bit. It came out pretty good, I would try it without the potatoes next time, or maybe swap out for sweet potato.

INGREDIENTS:

• 2 large boneless skinless chicken breasts, chopped into bite size pieces
• 1/2 red pepper diced
• 1/2 green pepper diced
• 1/2 onion diced
• 2 potatoes peeled and chopped 
• 2 cups chicken broth
• 2 tablespoons red curry paste
• 1 tablespoon curry powder
• 1 tablespoon garam masala
• 1 teaspoon cumin
• 2 tablespoons cornstarch
• salt and pepper to taste
• 1 can coconut milk.
• cilantro, cashews, pineapple chunks (for garnish)
• jasmine rice (for serving)

Place chicken, peppers, onions and potatoes in crock pot.

In a bowl combine the chicken broth, curry paste, curry powder, garam masala, cumin and salt/ pepper to taste. Adjust seasonings if needed. Pour over chicken and veggies in crock pot.

Cook on low for 5 hours. 

Stir in coconut milk.

In a measuring cup combine cornstarch and 1/3 cup of cold water. Whisk to combine. 

Add cornstarch slurry into crock pot, and cook on high for 15-20 minutes until sauce has thickened. 

Season if needed.

Serve over jasmine rice, garnish with cilantro, cashews, and pineapple chunks.

Great new recipe to try! Another solid slow cooker recipe to add to my Fall rotation. Cheers!

Adapted from: Slow cooker curry cashew chicken

Spinach and Mushroom Stuffed Chicken Breasts

                                          

As some of you may know, I'm a little obsessed with making rollatinis. Wether its stuffed chicken, or lasagna rolls - I love coming up with different combinations. See: Mushroom and spinach alfredo lasagna rolls, Spinach and cheese lasagna rolls, Chicken Cordon Bleu, Jalapeño popper chicken. Obviously one of my favorite dinners to make. Tonights adventure was a cheesy spinach and mushroom mixture inside a thin chicken cutlet, breaded and baked. We love us some spinach in the Forgione house. 

INGREDIENTS:

• 6 thin chicken breasts, gently pounded out
• 8 oz package cream cheese, room temperature
• 1 cup Mozzarella cheese
• 5oz frozen spinach thawed and drained
• 1 cup mushrooms, rinsed
• 1/2 onion diced
• 2 tablespoons butter
• 1-2 cups seasoned bread crumbs
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• toothpicks

In a skillet heat the butter over medium high heat. Add in the onions and mushrooms and sauté until the mushrooms have softened and released all their moisture. 5-8 minutes.

Salt and pepper to taste. Set aside.

Add drained spinach to the softened cream cheese.

 Then fold in the mushrooms and onions. Stir until combined.

Set up your breading station, one shallow dish for bread crumbs, Another combine the lemon juice and olive oil.

Put out another small bowl of shredded mozzarella. Now we should have everything laid out to begin.

Lay out each thin chicken cutlet and place 1/6th of the cream cheese mushroom mixture on top of the chicken. Sprinkle a little mozzarella on top. 

Roll up each chicken cutlet, making sure to keep the filling inside- and secure with 2 toothpicks.

Dip each stuffed chicken in the oil/ lemon juice- making sure to coat it well.

Dip each stuffed chicken in the breadcrumbs- making sure to coat it well.

Place stuffed chicken in a baking dish, toothpick side down. 

Sprinkle remaining mozzarella cheese on top. 

Bake at 350 for 45 minutes.

Enjoy all the cheesy goodness that is: stuffed chicken breasts. 

As I'm typing this inspiration is starting to come to me. I'm thinking: Ham, pineapple and cheddar jack cheese stuffed chicken breasts. Sequal to this is to come. Cheers!