Poultry

Zesty-Parmesan Crusted Chicken

This parmesan-lemon crusted chicken is one of my NEW favorite meals.
Do you remember a few weeks ago when I made crusted ranch parmesan chicken tenders? Well, this parmesan-lemon chicken is an upgrade to that. A simple lemon vinaigrette, salad greens, and some chicken: dinner is ready. Yum! It’s very easy to make, but can very be time-consuming.

The chicken can be pan fried, and or you can bake it in the oven with a crust of seasoned bread crumbs and parmesan, then followed by greens with a very easy lemon dressing and freshly grated parmesan. I admit that does it take a tremendous amount of effort. However, I honestly can say, this is an unbelievable meal that you and your family will enjoy. All of your hard work will pay off I promise 🙂

Are you ready to start cookin? Here’s how it’s done:

Lemon-Parmesan Crusted Chicken Strips

Ingredients

For the Lemon Vinaigrette

3/4 C. Olive Oil
1/4 C. freshly squeezed lemon juice (2 lemons)
1/2 Tsp. kosher salt
1/4 Tsp. freshly ground black pepper
Salad greens washed and spun dry

Chicken Strips

4 to 6 boneless, skinless chicken breasts
1 1/2 C. Italian seasoning dry bread crumbs
1 1/2 C. freshly grated Parmesan, plus extra for serving
1 Tbsp. Dried basil flakes
1 Tbsp. Dried Oregano
1 Tbsp. paprika
Three extra-large eggs
1/4 C. water
1/2 tsp freshly ground black pepper
1 C. all-purpose flour
1 Tbsp. salt
1 Tbsp. Onion powder
1 Tbsp. Black pepper
2 Tbsp. Garlic powder
One tsp. White pepper
One tsp. Dried thyme
One tsp. Cayenne pepper
1/2 C. olive oil (For cooking)

Directions:

1. In a small mixing bowl, combine the lemon juice, olive oil, salt, and pepper. Set aside.

2. Rinse and pat dry chicken breasts. Next, place chicken on a cutting board and slice your chicken breasts against the grain into 1″ thick slices. Then pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

3. In a shallow dish combine grated parmesan, bread crumbs basil flakes, oregano, and paprika. In another large bowl mix eggs and water until smooth. In a third bowl combine the flour and remaining spices.

4. Pour, a few drops of olive oil into a large skillet and turn your stove on to medium-high heat. Next, dredge the chicken pieces in the flour, then egg mixture, then the breadcrumb mix. Cook for about ten minutes on each side, until golden brown and cooked through. Add oil to the as needed.

5. Serve the chicken on top of greens with the grated parmesan and lemon dressing.

Instructions for baking: Preheat the oven to 400 degrees. Line a baking sheet with foil and spray it with non-stick cooking spray. Then place your chicken onto a baking sheet. Bake uncovered 25 to 35 minutes or until juice of chicken is no longer pink. 

Recipe adapted from Ina Garten

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Lemon Butter Chicken

Lol, I wasn’t expecting on cooking or blogging today. However, God had other plans, and I had the joy of cooking a delectable chicken supper not only for my family but also for some friends of ours as well. And I always recognize the importance of obeying Him and knew that I had to make this tasty chicken dish. And I, of course, did just that 🙂 I am so thrilled I prepared this meal. Not just because I did it to glorify Him but also cause after coming home from delivering the meal and eating this savory dish myself, I immediately became motivated to write about it.

You are seriously going to want to try this easy crisp-tender chicken with the creamiest lemon butter sauce ever – you’ll want to forget the chicken and drink the sauce instead!

Lemon Butter Chicken

Ingredients

8 Bone-in, skin-on chicken thighs or tenders
One tbsp smoked paprika
Kosher salt and freshly ground black pepper, to taste
Three tbsp unsalted butter, divided
Three cloves garlic, minced
1 C. chicken broth
1/2 C. heavy cream
1/4 C. freshly grated Parmesan
Juice of 1 lemon
1 tsp dried thyme
2 C. baby spinach, chopped

Instructions

Preheat oven to 400 degrees F.

While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse chicken and dry with paper towels. Season chicken thighs with paprika, salt, and pepper, to taste.

Melt 2 tablespoons butter in a large oven-proof skillet over medium-high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, frequently stirring, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.

Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve immediately.

Recipe adapted from Damn Deilcious 

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Less than five ingredients

I enjoy cooking new recipes. Most of the time, I try to find ones that call for 10+ ingredients. Why you might ask??? Because I like to challenge myself to see how well I follow it. Although I admit, some of the recipes that do call for 10+ ingredients can get pretty stressful sometimes. Moreover, I too certainly love the aroma and the flavor of the variety of barbecue. My preferences are: ribs, pork, and chicken. But my most savored is chicken. And thankfully I found a recipe I seriously wanted to try, not only because it requires just two ingredients and, yes. You saw that right. It simply needs TWO INGREDIENTS. But also, because it has barbecue sauce and chicken (plus a little olive oil, salt, and pepper) – to make the crispiest, most entirely glazed, sweet, sticky, and tender barbecue baked chicken you will ever have.

If you are a barbecue chicken fan like me and occasionally find some recipes complicated due to the number of ingredients, then I recommend you giving yourself some slack for one night lol and giving this one a try. It’s finger-licking good. 😀

TWO INGREDIENT CRISPY OVEN BAKED BBQ CHICKEN

Ingredients

8-10 chicken thighs and or drumsticks (bone-in, skin on)
2 cups of your favorite barbecue sauce (I use Stubb’s BBQ sauce)
olive oil, salt, and pepper

Preheat oven to 400 degrees F.

1. While the oven is preheating, prepare the chicken by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a rimmed baking sheet with foil. Set aside.

2. Cover the chicken on all sides with olive oil and season with salt and pepper. Place the chicken skin-side down on the already prepared rimmed baking sheet. Bake for 25 minutes. Remove chicken from oven and turn the temperature of the oven up to 425 degrees.

3. Coat the top of the chicken with barbecue sauce using a basting brush. Use a spatula to flip the chicken over, being careful not to tear the skin. Baste the other side of the chicken, and place back in the oven for 7 minutes.

4. Remove from oven, baste top with barbecue sauce, and place back in oven for 7 more minutes. Remove from the oven again and baste again, and place back in oven for 7 more minutes or until chicken is crispy, parts are blackened, and it’s fully cooked.

Recommendation for step number four: Pull out the oven rack just a tad bit that you placed the baking sheet on instead of entirely removing it from the oven.

What is your favorite food to barbecue?

Thanks for reading! 🙂

Recipe adapted from Bowl of Delicious 

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Flavorful chicken tenders

I’m going to be showing a chicken tender recipe that is so crispy and packed with flavor that when you bite into one, you’ll send your taste buds into a frenzy. They are messy but very easy to prepare and quickly baked in your oven; these Parmesan Ranch Chicken Tenders are sure to become a new family favorite!

Believe me on this one: everyone will LOVE this dinner!

Parmesan Ranch Chicken Tenders

Ingredients

½ C. grated Parmesan cheese
1 ½ C. crushed corn flakes
One packet of ranch salad dressing mix
2 lbs. boneless, skinless chicken tenders, patted dry
½ C. (1 stick) butter, melted

INSTRUCTIONS

Preheat oven to 350 degrees F.

1. While the oven is heating up, prepare the chicken tenders by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside. Line a baking sheet with foil and spray with cooking spray. Set aside.

 

2. Stir cheese, corn flakes, and dressing mix in a shallow bowl.
Place melted butter in a separate shallow dish.

 

3. Dip dry chicken in butter and then dredge in cornflake mixture. Place tenders on prepared baking sheet. Top with remaining crumbs and drizzle with any remaining butter.

 

4. Bake for about 20 minutes, or until chicken the is finished cooking, and the coating is brown and crispy.

 

 

Recipe from The Seasoned Mom

We received our new lid for our crockpot. 🙂 So, keep an eye out because beginning next week, I will start making and blogging about recipes using the crockpot. And of course, I already have several of those lined up for the next couple of weeks.

 Keep up the great work. I know you’ll be an excellent chef someday.

 

Quote of the day: “No one is born a great cook, one learns by doing”.

                                                                                                       ~Juila Child

 

Zesty chicken & taters in foil

Foil pack dinners are fabulous! There’s little or no work included, and clean up is very easy. And serving plates aren’t even required here. With your individual foil packet, each chicken breast is cooked on a bed of baby red potatoes, seasoned with a flavor-packed mixture of Dijon mustard, lemon, and herbs. When dinner is ready to serve, you get your own little packet of zesty goodness.

Now how simple was that?

LEMON CHICKEN AND POTATOES IN FOIL

INGREDIENTS:

3 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp mustard
1/2 tsp dried thyme
1/4 tsp dried rosemary
Zest of 1 lemon
salt and pepper, to taste
16 oz of red potatoes, cut into halves
Kosher salt and freshly ground black pepper, to taste
4 boneless chicken breasts
1 lemon, thinly sliced
2 tbsp chopped fresh parsley leaves

DIRECTIONS:

Preheat oven to 375 degrees F.

1. While the oven is heating up, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with water then place them on the wax paper. Pat them dry until they are no longer wet and set aside.

2. In a small dish, mix 2 tablespoons olive oil, mustards, thyme, rosemary and lemon zest; season with salt and pepper, to taste.
Cut four sheets of foil, about 12-inches long. Divide potatoes into 4 even portions and add to the center of each foil in a single layer.

3. Gather up all 4 sides of each foil packet. Drizzle with remaining 1 tablespoon olive oil and season with salt and pepper, to taste; gently toss to combine. Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto both sides of the chicken. Top with lemon slices.

 

4. Close the sides of the foil over the chicken, closing completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes are tender, about 25-45 minutes.*

Notes: Cooking time will vary depending on the size and thickness of the chicken and potatoes.

 

Recipe adapted from Damn Delicious 

Thank you again for your support by reading my posts. 🙂

 

 

A fun weekend and crispy chicken

Hey cooks, Before I start telling you about today’s recipe I want to share with you a little bit of what I did last weekend and why. On Saturday morning, I participated in a 5k named Walk with me benefiting an organization called Easter Seals. The event was at the Houston Zoo. I had a fabulous time looking at all of the animals and cherishing God’s beautiful creation. I’ve included a collection of some photos from the walk at the very bottom of my post.

Why did I walk in the fun run you might ask??? because of two reasons; 1. When I was first diagnosed with Cerebral Palsy, my parents were nervous and didn’t what C.P. was so they turned to Easter Seals for help. 2. I have been walking in this 5k since 2013, after I had discovered they assisted my family and me, thought it was cool and decided I would give back to a fantastic organization that helped my family and me so long ago.

And for those of who don’t know what Easter Seals is; they provide numerous of services, resources, and other programs to kids and adults who have various special needs just like with my family and me.

Finally moving on to today’s original topic lol

One of my all-time favorite social media sites I often go to besides Facebook for cooking inspirations is Pinterest. I admit it’s pretty addicting lol. I enjoy scrolling through it looking for recipes to cook and blog about like the one I’m going to be showing you in a few seconds. I chose to cook this one today because of two reasons; 1. They are delicious 2. Since I’m encouraging you to overcome your fear of using the oven or stove, I thought I’d let you decide how you want to cook your chicken. Like me, for example, I prefer to bake mine. Have fun and if you start to worry remember to ask God for help. 🙂

Fried or baked crispy coconut chicken

Ingredients

Vegetable oil for frying
Non-stick cooking spray for baking
1/2 C. flour
1/4 tsp salt
1/8 tsp pepper
1/4 – 1/2 tsp cayenne pepper {optional}
3 large eggs, lightly beaten
3 – 4 C. of sweetened coconut flakes (Baker’s Coconut)
3 – 4 medium boneless, skinless, chicken breasts, cut into strips or nuggets.

Preparation instructions for chicken

1. Get a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. I cut my chicken into strips.

2. In a bowl mix flour, salt, pepper & cayenne pepper. Set aside.
In a second bowl, add 3 eggs and lightly beat. 

3. In a third bowl add coconut flakes. Take chicken and immerse in flour mixture. Then dip into eggs and cover well. Then dip in coconut and set aside on a plate and or a baking dish. Do this to all chicken.

Directions for frying

In a medium pot, add 2 – 3 Inches of oil. Turn burner to medium and allow oil to get nice and hot. The perfect temperature should be 365*F
Once the chicken is ready, check the oil. Place the end of a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If bubbles do not form around the spoon, then the oil is not hot enough.
Once the oil is hot enough, GENTLY add chicken one piece at a time to oil, ensuring chicken does not touch and stick together upon initial contact into the oil. Cook chicken for approximately 4 minutes then flip and allow the other side to cook. Cook second side for an additional approximate 4 minutes. Gently remove golden chicken and set on a paper towel-lined plate. Cook chicken in batches if all does not fit into the pan.

Baking Method

If you’d rather BAKE instead of fry, follow these directions: Preheat the oven to 400*F. Lay coconut breaded chicken on a baking dish lined with parchment paper, non-stick foil, and spray with non-stick cooking spray. Bake for 15 minutes, then turn chicken over. Bake 10 more minutes (total 25) or until chicken is cooked through. 

Once all chicken is cooked, serve with your favorite sauce.
I dig this with a batch of homemade Chick-Fil -A sauce or choose your favorite dipping sauce and enjoy!

Recipe adapted from Nums The Word

Thank you so much for reading and have a great night!

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For buffalo chicken lovers

Who doesn’t love chicken tenders? I know I do! I especially enjoy them with Frank’s buffalo sauce. I have to admit they are the closest thing I’ll eat when comes to eating spicy foods. Haha! 🙂 However, the one thing I don’t like is that they’re usually high in calories. But, the beauty of these tenders only has 171 calories per serving. If you’re the same as me who doesn’t prefer extremely spicy food and rather not eat very high-calorie foods, then that’s great. I am confident you’ll go crazy over these bad boys. 😀 And don’t worry about them being too spicy because they have just enough spice to get you to think ”Wow these chicken tenders are really tasty”.

Baked Buffalo Ranch Chicken Tenders

Ingredients

1 pound lean chicken tenders
1/2 C. Franks buffalo sauce
1 tbsp. light ranch
1 C. panko bread crumbs
non-stick olive oil spray

Let’s get cooking!

1. Preheat oven to 400 degrees

2. While the oven is preheating, prepare the chicken breasts by getting a sheet of wax paper and put it on your kitchen counter. Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet and set aside.

2. Then in a small shallow mixing bowl stir together hot sauce and ranch.

3. Marinate chicken tenders in hot sauce and ranch combo for about five-ten minutes

4. Line a baking sheet with foil and spray in with non-stick cooking spray.

5. Pour panko bread crumbs in another bowl and coat chicken tenders in the breadcrumbs and place on baking sheet

6. Bake chicken tenders for 15 minutes flipping halfway through

7. Change oven to broil setting and broil each side for an additional one minute to get the perfect crispy crunch.

8. Enjoy!

Notes: If some of you don’t have any idea of what broil is then head on over to my links page, I have a food Encyclopedia on there that will give you info on what broiling is and many other things on cooking lingo. 🙂 Okay so, I confessing to you broiling food in the oven is not one of my greatest gifts at the moment and I am still practicing in the mode. Why you might ask??? because I often forget to check and overcook what is inside lol. However, I did broil my chicken tenders tonight, and they turned out to be pretty good.

In my opinion, broiling is kind of challenging and a little faster than actual baking so you have to be sure to check regularly on your food so it doesn’t burn. But depending on your confidence level of dealing with an oven you do not have to broil your chicken tenders and if you’d rather eat them the way they are then, that’s entirely okay with me 🙂 🙂 Remember being completely confident in something doesn’t happen overnight. So be patient with yourself and continue working on showing the oven who’s boss. 🙂

I hope you’re enjoying what I post on here. My goal for you is that with my courage to cook with my limitations inspires you to try. 🙂

Thank you so much for reading.

 

Recipe adapted from I don’t go to the gym

For the love of chicken

I am going to tell you as I said earlier today how to make chicken parmesan. Now I want to let you know that the dish might be a little difficult for some of you beginner cooks and maybe need more practice which is entirely fine with me but don’t let your limitations get the better of you. If you feel like you should go slow making this one, then I totally encourage you to do it. Please do not feel guilty for having to work turtle-speed when you are cooking. I have to admit one of the things I always need to remind myself when cooking is not to go super fast because if I do, I’ll accidentally skip something in a recipe.

This recipe has all of the delicious flavors of a pasta dish, except there’s no pasta in it. Which makes it a lot healthier. I made this dish for my Grandparent’s they even loved it! They gave it a 9.5-star rating.

Chicken Parmesan

Ingredients

4 slices whole-wheat bread (1-ounce each)
1 tsp dried oregano
1/2 tsp garlic powder
4 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
2 egg whites (Approximately 2 large eggs)
1/2 C. skim milk
1/2 C all-purpose flour
4 (6 ounces) skinless, boneless chicken breast halves, pounded to 1/2-inch thickness
Olive oil cooking spray
2 jars marinara sauce (about 3 1/2 cups)
3/4 C. (3 ounces) shredded part-skim mozzarella cheese
2 tbsp (1/2-ounce) shredded Parmesan

Preparing the chicken breasts

1. Get a sheet of wax paper and put it on your kitchen counter.
Rinse each breast with cold water then place them on the wax paper. Get a few paper towels to dry them off individually until they are no longer wet. Next, place the chicken onto a cutting board and pound them with your meat mallet. Set aside.

Preheat the oven to 350 degrees F.

2. While the oven is warming up, place the slices of bread in the bowl of a food processor and process until fine crumbs are formed, about twenty-five to thirty seconds. Put the crumbs on a baking sheet lined with aluminum foil and bake for twelve minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.)

3. In a medium shallow bowl, toss the crumbs with oregano, garlic powder, paprika, salt, and teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third shallow bowl stir together the flour, and a pinch of salt and black pepper, if desired. Dip each piece of chicken, one piece at a time, in flour, shaking off excess, then egg, then breadcrumbs, shaking off excess.

4. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish lined with foil and spray on each side with non-stick cooking spray, about five seconds total per side. Bake chicken breasts for forty-five minutes to an hour or until cooked through and crumbs are browned. Then about half way through cooking cover chicken with marinara sauce, mozzarella, and parmesan and return to oven for an additional ten to fifteen minutes, until cheese is bubbling.

Court’s Cooking Notes:

My hope and prayer is that my blog will help you feel more confident cooking with an oven. I know it might sound ridiculous but one of the things I used to do and occasionally still do whenever I get nervous using it is I like talking to the oven lol. One of my most-liked phrases I say in a stern tone is “Alrighty oven I am the BOSS and am in control of you today and will not let you mess with my brain.” Believe it or not, it actually works. I won and still am winning every single battle when I play this trick. Lol, if you require some humor while you cook then I recommend you giving your oven a small chat.

Making tomorrow’s dish will be easy as pie. I promise! 🙂

Thank you very much for reading.

 

 

 

Adapted from Food Network

 

Chicken Dish Fave

Hello, everyone!

Sorry that I haven’t been posting anything lately. I took a break last week. It was really nice! I have new ideas/plans for my blog for the remaining of 2017 and for the new year. I’m very excited! But I am now finally back to what I do best and love!

Before I tell you about today’s recipe I want to share with you some exciting news in regards to my blog.

On Sunday evening I found an organization’s site on Instagram called yoocan – do anything. They empower people with special needs with a variety of stuff such as art, music, acting and more. After I read their about page I immediately felt inspired to contact them.

They emailed me the next day saying not only they would be happy to help me promote my blog but they also said that they loved my work and what I am doing. They personally asked me to write my story on what inspired me to cook while having physical challenges myself and how I want to encourage others with special needs that they CAN cook too.

This is getting to be pretty awesome! It’s funny how you can come across something like this on the internet. I seriously can’t wait to see how many people are going to be encouraged by seeing my story and blog. I have included two website links at the end of this post. One will lead you to my story. Two is my ten cooking tips.

Now onto the recipe!

I cooked this Honey Dijon Garlic Chicken Breast in the spring of last year. It has become one of my favorite chicken recipes ever since. They were delicious and looked great! I love it because it has a sweet and tangy taste. And it’s incredibly easy to make and clean up was easy as 1-2-3.

Here’s the recipe:

Honey Dijon Chicken Breast

Ingredients

1 lb large boneless skinless chicken breasts, about 6 ounces each

3 Tbsps of butter

Six cloves minced garlic, It’s approximately a teaspoon

1/4 tsp salt & pepper                                                                                                                  1/3 C honey

2 Tbsps of Dijon mustard

Instructions:

Preheat your oven to 425F degrees. Line an 8×8 or 9×13 inch baking dish with aluminum foil and grease it with non-sticking cooking spray before you cook your chicken.

1. Be sure that your baking dish is big enough to have a half inch of space on each chicken breast but no more. Using too big of a baking dish can cause the glaze to be too shallow in the dish and burn quickly. Place the empty pan in a 425-degree oven to heat up while you make the sauce.

2. To prepare the sauce: Melt the butter in a small saute pan. Add the garlic and cook for only thirty-sixty seconds to soften it. Do not brown the garlic. Add the honey, Dijon mustard and a pinch of salt and pepper. Mix well to blend and simmer over medium heat for one or two minutes begin to reduce the sauce. Lightly season the chicken breasts with salt and pepper.

3. Carefully remove the hot dish from the oven and place the chicken breasts an equal distance apart in the dish. Pour the warm glaze evenly over the chicken. Return the pan to the 425 degrees F oven and bake for fifteen minutes. Remove from oven and season the breasts with the sauce on the bottom of the pan. Return to the oven for additional fifteen-twenty minutes or until an accurate thermometer inserted into the center of the thickest part of the breast reads 170 degrees F. Allow the chicken to rest for five minutes before serving.

Source Rock Recipes

A video for this recipe will be here shortly.

Ten Tips for cooking

My story

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