Asian Chicken Lettuce Wraps

If you've been to the good ole' P.F. Changs restaurant chain, there's a good chance you've had their lettuce wraps and you probably know how filling they can be.  I'm not sure what their calorie count is per serving, but I feel pretty good about this recipe even when I serve it with a side of soba noodles.  Lean ground chicken, ginger, garlic, veggies and water chestnuts make a great filling for the crisp lettuce leaves.  You can serve these as an appetizer for a larger group or a full meal for a few people.  If you have extra, it freezes incredibly well and reheats to make a quick weeknight dinner.  Just grab some fresh bibb lettuce at the store and you're set. 

Ingredients: 

-1 lb. lean ground chicken breast

-4 green onions, chopped
-3 cloves of garlic, minced
-1 Tbsp minced ginger (or ginger from the jar)
-1 Tbsp coconut oil
-2 Tbsp sesame oil total (split in half)
-handful of cilantro, roughly chopped
-handful of carrot thinly sliced carrots
-1 can water chestnuts, drained and roughly chopped
-4 Tbsp hoisin sauce
-4 Tbsp low sodium soy sauce
-3 Tbsp white wine vinegar
-salt and pepper to taste
-fresh bibb lettuce leaves for serving

Optional Spicy Dipping Sauce Ingredients: 

-2 Tbsp hoisin
-2 Tbsp Ponzu (citrus soy sauce)
-1-2 Tbsp sriracha

Smoky Cornish Game Hen with Pan Sauce

If you're a Reckless Abandon reader, you know I love my roasted chickens! I've never tried a Cornish Game Hen before so I saw it in the store and grabbed one for a quick dinner.  It was absolutely delectable and something I will now make for guests. What is a Cornish Game Hen?  It's actually not a game bird, or even a hen.  It can be male or female and it's a domestic hybrid chicken.  Basically, they are a smaller, juicier version than a regular whole chicken.  I thought I could eat a whole one, but indeed only ate half.  Also, I roasted vegetables around the Hen and threw them in with Farro, a wonderful grain.  You can find the recipe here and you could use couscous or brown rice if you can't find Farro.

Ingredients:


-1 cornish game hen (about 1 lb)
-2 Tbsp kosher salt
-1 tsp pepper
-1-2 Tbsp smoked paprika
-1-2 Tbsp dried thyme
-1-2 Tbsp garlic powder
-1/2 white onion
-1/2 cup chicken or vegetable broth

Grilled Chicken, Peppers and Red Onion Pizza

Grilled chicken and veggies are my favorite pizza toppings.  Especially on a thin crust and with bubbly white mozzarella cheese.  This is a quick and delicious dinner for a movie-night-in.  I made this for Blake and we jumped on the couch and watched some Alfred Hitchcock Presents (his short film thrillers).  Crazy pick I know, but we've become hooked.  If you have other veggies or even leftover steak, throw them on as toppings instead.

Ingredients: 

-1 can thin-crust pizza dough

-1 green bell pepper

-1 red bell pepper

-1/2 red onion

-1 boneless skinless chicken breast, pounded to an even thickness

-1 Tbsp olive oil

-2 cups shredded mozzarella cheese

-garlic powder

-salt and pepper to taste

-fresh basil for garnish

How-To: Easy Homemade Chicken Stock

Chicken Stock at home is so easy that you will be shocked you've never done it before once you've tried it.  First thing's first: What is the difference between stock and broth? Well, they are very similar, both use parts of chickens, water and veggies to make.  The main difference is that stock uses just the bones (carcass) of the bird while broth uses the whole chicken, meat included.  Stock has a richer taste with more "body".  Often times the bones from roasted chickens are used to make a stock.  This is what I have done here.  Just follow one of my two roast chicken recipes below..... and keep the bones:

Easy Roast Chicken

Roast Chicken on a bed of Lemon and Onions

Ingredients:

-bones and carcass from a roasted chicken (most of the meat removed)

-water

-3-4 stalks of celery

-2-3 carrots

-2 white onions

-2 Tbsp black peppercorns

-2 dried bay leaves

-5-6 springs of fresh parsley

Optional additional ingredients:

-fresh springs of thyme

-fresh sprigs of rosemary

-2-3 garlic cloves, crushed with a knife

-1 parsnip, peeled and cut into pieces

-2-3 cloves (if you like the flavor)

Roast Chicken over a bed of Lemon and Onions

I could live off of roasted chicken...and some weeks I do!  I'm always looking for new and different ways to raost a chicken and enjoy for days and days.  I found this recipe in one of my new and favorite cookbooks, "All About Roasting" by Molly Stevens.  It was a Christmas gift this year from my mom.  This recipe is so incredibly easy and makes a wonderful sauce to pour over the chicken.  Even better...you can keep the bones and make an awesome chicken stock for soup or to save. 

Here's another a similar recipe of mine - Easy Roast Chicken

Ingredients:

-1 whole chicken (about 4 lbs)

-1-2 Tbsp kosher salt

-1 Tbsp pepper

-2 tsp olive oil

- 1/2 lemon

- 1/2 white onion

-1/4 cup white wine

Optional Gadgets:

-meat thermometer

-kitchen twine

Healthy Chicken Nuggets with Sriracha Ketchup

One of our favorite spots to watch the Kansas games in Denver, CO is at Stoney's.   Their array of dipping sauces is a large part that I keep going back.  My favorite is sriracha ketchup which I find myself putting on anything I can get my hands on.  I wanted to make a lighter version of chicken nuggets to go with sweet but spicy sauce.  These are incredibly easy and miraculously good for not being deep fried in batter.  Instead they are baked to a light crunchiness and inner juiciness! 

Ingredients:

-2 large boneless skinless chicken breasts

-2 eggs, egg whites only

-1/2-3/4 cup whole wheat bread crumbs

-1 tsp garlic powder

-1 tsp dried oregano

-1/2 tsp smoked paprika

-1 tsp Italian seasoning blend (or a mix of dried basil, thyme, sage)

-1/4 cup ketchup (4 Tbsp)

-1-3 Tbsp sriracha

Creamy Chicken and Mushroom Enchiladas

My mom made these all the time growing up.  I believe she got the recipe from a good friend years ago and it has been one of her staples ever since.  This is the best recipe for cooking for a large group...especially a large group of hungry boys (or men).  This is comfort food at it's max.  Also, making this on a Sunday and enjoying for the rest of the week for yourself is another option.  The enchiladas get miraculously better in the fridge after a day or so!

Ingredients:


-1 package large flour tortillas
-1 can cream of mushroom soup
-1 can cream of chicken soup
-1 small can of green chilies
-1 small package of sliced mushrooms
-1 (8-ounce) package shredded Monterrey jack cheese
-1 roast chicken, meat torn off in small pieces
-1 (16-ounce) tub of sour cream
-1 tsp cumin
-1 Tbsp Mexican seasoning
-3 Tbsp chopped cilantro
-1 bunch of green onions, chopped
-1 Tbsp butter
-1 Tbsp olive oil

Chicken with Goat Cheese and Caramelized Onion Sherry Sauce

To make things easier on myself, I recently bought a huge economy-sized pack of boneless skinless chicken breasts at Costco, one of my favorite places in the world.  I discovered if I pounded the chicken into cutlets before freezing they would not only be much easier to store, they would thaw MUCH quicker and evenly.  Turns out I was correct! This is one of the recipes I made up the other night to put my frozen cutlets to use.  It's now going to be a staple in my kitchen for a go-to meal. Here are a few more chicken cutlet recipes if you want to try my pounding and freezing method:

Classic Chicken Piccata
Chicken Marsala
Chicken Diane

Ingredients:


-2 boneless skinless chicken breasts
-1/4 cup flour (optional)
-2 Tbsp butter - divided
-2 Tbsp vegetable oil - divided
-1 large sweet yellow onion, such as Vidalia
-salt and pepper to taste
-2-3 Tbsp goat cheese (i love the garlic and herb flavor)
-1/4 cup sherry + 1 Tbsp
-1 Tbsp dried thyme

Classic Chicken Piccata

In high school or college, if I ever tried to impress you with my narrow culinary skills this was my memorized recipe.  Now that I've been cooking more and more I nearly forgot about this classic Italian recipe! Heaven forbid, so I'm bringing it back.  I made it this weekend in the mountains with a light olive oil pasta and Citrus Asparagus with Sweet Red Peppers and Balsamic Glaze (recipe coming soon!).  You will often find Veal Piccata, which I must try soon, yet this recipe features pounded chicken breasts.  Piccata refers to the pounded or butterflied meat (veal or chicken) with a lemon, butter and caper sauce.  It looks fancy, which no doubt it is, yet uses easy techniques and ingredients!

Ingredients:


-2 boneless skinless chicken breasts
-1 cup flour
-2 Tbsp garlic powder
-salt and pepper to taste
-3 Tbsp butter (divided)
-1 Tbsp vegetable oil
-1/4 cup white wine
-2 Tbsp capers
-juice 1 lemon
-3 Tbsp chopped fresh parsley

Crispy Baked Chicken with Pesto Cream Sauce

I made this just tonight with a few things in the freezer, fridge and pantry.  It was an easy meal with easy ingredients.  The chicken is lightly breaded with garlic breadcrumbs and baked until crispy yet still moist. The  topping is a creamy pesto sauce that adds a bit a sweetness to the dish. This is a lighter and more elegant version of the comfort of deep fried chicken with creamy gravy!

Ingredients:

-2 boneless skinless chicken breasts

-2 eggs (whites only)

-salt and pepper to taste

-1.5 cups bread crumbs (garlic roasted or herb flavored)

-1/4 cup shredded Parmesan cheese

-3 Tbsp jarred Alfredo sauce (roasted garlic preferred)

-2 Tbsp jarred pesto sauce

-3 Tbsp milk

Easy Roast Chicken

My mom's good friend brought this roast chicken to her when she had my little brother. Now, 18 years later, I made it for my best friend, Erica who just returned home after having her second baby girl, Claire Dyer!  I know roasting a whole chicken can sound intimidating...it did to me until my mom and I made this together the a few weeks ago.  The chicken was so juicy it tasted like butter (although I didn't add a drop of oil to the chicken)!  I also made 2 chickens at the ranch last weekend and used the bones to make a chicken stock...even easier than roasting the chicken!

Ingredients:


-1 whole chicken (roaster or fryer)
-2 whole lemons
-seasoning salt
-garlic salt
-paprika

Spinach Stuffed Chicken with Blistered Tomatoes

My mom and I were starving yesterday evening with no dinner plans...which is rare for me because I'm usually thinking about dinner in the morning. I used ingredients in the fridge and stuffed some chicken breasts.  I'm glad I took pictures because it turned out! It was a very quick and easy dinner. The meal was very filling because of the stuffing but was actually a "light" entree.

Ingredients:


- 2 boneless, skinless chicken breasts
-2 Tbsp light Boursin cheese
-3 Tbsp thawed and drained frozen spinach
-1 Tbsp dried minced onion
-1/4 tsp ground nutmeg
-salt and pepper to taste
-1/4 pint cherry or grape tomatoes, halved
-2 Tbsp olive oil, divided
-1 Tbsp balsamic vinegar

Chicken Marsala

I had a shocking realization the other week that I had never tried to make one of my favorite Italian dishes: Chicken Marsala. I figured it had to be easy and I was right.  The only thing you really need that is a little different is the Marsala Cooking Wine found in almost every grocery store.  I'm glad I have it in my pantry now because I have a Pork Marsala recipe I'd like to try as well.  It's right up there with my Chicken Diane recipe. This is an easy and impressive chicken dish for guests, a date night or just yourself.  To be honest, it's hard to screw up and comes out lookin' fancy pants! :)

Ingredients:


-2-3 boneless skinless chicken breasts (just depends how many mouths you're feeding)
-1 cup flour
-1/2 cup vegetable oil
-1/2 cup Marsala wine
-1/4 cup chicken stock
-1/4 cup white cooking wine
-1 large package sliced white mushrooms
-2 Tbsp butter
-salt and pepper
-2 Tbsp chopped fresh parsley
-2 Tbsp milk (optional)
-1 Tbsp cornstarch (optional)

Chicken Diane

Chicken Diane! I hadn't enjoyed this famous dish for quite sometime until I stumbled upon a recipe in Cuisine at Home.  It was mentioned as a fabulous recipe to make for 2 people.  I made it for one (me) and kept the leftovers.  This is now my go-to Chicken Dish...so easy and tastes so fancy! :)

Ingredients:

-1 Tbsp canola oil
-2 boneless, skinless Chicken Breasts
-1 Tbsp unsalted butter
-1 Tbsp minced shallots (I think I used more)
-1 tsp minced garlic (again....I used more)
-3 Tbsp. brandy
-2 tsp. Dijon mustard
-2 tsp. Worcestershire
-1/4 cup half-and-half
-1 Tbsp minced fresh parsley
-salt and pepper

Light Grilled Vegetable and Chicken Pasta

I made this recipe last year and couldn't find the original for the life of me! I tried to duplicate it this year and I think I did a fairly good job.  It was a beautiful evening in Dallas the other night...not too hot to grill (there were only be a handful of those evenings).  I opened a glass of wine, thanks to my friends at Ribera, and started up the grill.  Don't be confused...I will work for red wine.

Ingredients:

-1 eggplant, cut into 1/2 thick slices
-1 tsp salt
-2 medium-size zucchini, cut into 1-inch pieces
-1 red bell pepper, seeded and quartered
-3-4 Roma (or plum) tomatoes
-1/2 red onion, cut into wedges
-2 Tbsp olive oil
-3 boneless-skinless chicken breasts
-2 Tbsp of grated lemon rind
-1/2 cup of thinly sliced basil
-1/2 cup of pasta water (make sure to reserve)
-6 ounces of spaghetti noodles
-1/4 cup grated Parmesan cheese
-cooking spray
-1/2 cup Italian dressing (for chicken marinade)
-1 Tbsp garlic pepper (or garlic powder + pepper)

Superbowl Series - Oven Fried Chicken Fingers with Honey Mustard Dipping Sauce

The Superbowl was weeks ago and I'm STILL posting recipes from my menu that day.  And to think I almost forgot about the best dish served! This is an easy, light alternative to fried chicken fingers.  I found the recipe in Cooking Light, which is probably my favorite cooking magazine. I have one sitting on the table to read today!!!  I tweaked the recipe a bit by mostly adding more spices than the amounts call for.  I didn't add any additional spices, just increased the quantity...

Ingredients:

1.5 lbs of Chicken Tenders

1/2 cup of buttermilk (I probably used more...)

1 cup of crushed Cornflakes

1/4 cup seasoned breadcrumbs

1 Tbsp of dried minced onion

1 tsp of paprika

1 tsp of dried thyme

1/4 tsp of black pepper

1 Tbsp of vegetable oil

1/4 cup of honey

1/4 cup of spicy brown mustard

Pineapple Chicken Salad

It warmed up and I finally feel like I live in Texas again.  Phew. 70 degree weather called for some chicken salad in the fridge! I first made up this recipe in high school when I was craving chicken salad and used what we had in the pantry.  I've tweaked it since.  The recipe is still served at the Pi Beta Phi House at the University of Kansas (last I checked) and has been used by caterers for ladies luncheons and showers....it's yummy!!

I don't love fruit because of it's texture, but love the flavor.  The pineapple in this recipe is not over-bearing  because it is crushed; it just adds a bit of sweetness. 

Ingredients:


3 lbs of skinless boneless chicken breasts
1 pkg of crushed up ramen noodles
1 large can (20 oz) crushed pineapple - don't drain
1 cup of sliced almonds (you can also use the garlic roasted salad toppers)
1 package of ranch dressing mix
2 Tbsp. of dill weed 
2 Tbsp. of garlic powder
1 bunch of green onions 
1 cup of mayo
Salt and pepper to taste

Pantry Quesadilla's

My cure for a quick yummy lunch is usually quesadillas. Why? Because I ALWAYS have sprinkle cheese and tortillas in my fridge (I don't know why anyone wouldn't!?). And like the pizza recipe in my previous post, it basically works with whatever you have in the fridge or pantry....this is what I had in mine...