Oven baked chicken wings!

I originally was going to grill my chicken wings on my charcoal grill…but due to a windy afternoon I improvised with the oven…I do not regret this! These wings are crispy,  juicy and honestly you’d thought they came right off the grill!

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Ingredients

  • 1-2lbs of chicken drumettes or chicken wings
  • Dry Rub seasoning: Garlic powder, garlic salt, pepper, cayenne, onion powder, chili powder and Italian season
  • 2TBSP of olive oil
  • 1 large ziplock bag

Instructions

  • First lets get out chicken wings seasoned so they can soak up the seasoning for about 15-20 min prior to cooking.
  • Put drumettes or wings in ziplock bag. Proceed to add in olive oil and seasonings.
  • Zip bag and shake to spread and evenly coat chicken.
  • Preheat oven to 475.
  • Get a large baking sheet and cover with tin foil to save from a messy clean up.
  • Place chicken on foil tray, evenly spread out.
  • Put in oven once read, bake for about 15 min on one side, then pull out and flip chicken. Place back in oven for 15 min. (If you think your chicken doesn’t’ look cooked, keep in oven longer–you  never want undercooked chicken!)
  • Pull chicken out again, reflip so that the ski and then set your oven to broil.
  • Place chicken back in oven and let broil for about 5-10 minutes. You just don’t want to burn  your chicken to keep an eye on it. Once it looks good to your liking pull out.

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  • Serve and enjoy!

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Oven ‘Fried’ Chicken

It’s crispy, its crunchy…you’ll hate that its soo good! This is an easy recipe to make on the week day or weekend and enjoy with family!

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Ingredients

  • 1-2 cups flour
  • 2 cups Italian bread crumbs ( I used Kroger brand)
  • Chicken legs, thighs or breast
  • 1 stick butter
  • 3 eggs
  • 2 TBSP milk
  • 1 TBSP hot sauce
  • Salt, pepper, cayenne, paprika
  • Oven safe baking dish or tray (you’ll want deep enough for butter to not spill out)

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Instructions

  1. Begin by making your egg wash. Combine eggs, milk and hot sauce until completely mixed.
  2. Preheat oven to 400 degrees.
  3. Pour your flour into a bowl/container and season with salt, pepper and any additional seasonings. Pour your bread crumbs also into a separate container.
  4. You’ll have 3 bowls or containers setup for this next process. And have your baking dish ready.
  5. Dunk your chicken into the flour mixture, shake off excess, dip into the egg mixture, then dunk into your bread crumbs and set in dish.
  6. Continue this until all your chicken has been properly coated.
  7. Melt your stick of butter in the microwave so that its liquid. Pour butter over chicken and into dish.
  8. Place your chicken in the oven for 20 minutes, pull out and flip and cook for an additional 20-30 minutes.
  9. Your chicken should be golden brown and a temperature at or above 165.
  10. Serve and enjoy!

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Creamy tomato sauce pasta

This was a last minute…what do I have in my fridge to make something delicious. Cooking takes about in total 25 minutes, 30 including prep.

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Ingredients

(These ingredients are for a 1-2 person serving)

  • 1  chicken breast
  • 1/2 package of Farfalle
  • 4 TBSP of Cream Cheese
  • 1 1/2-2 cups of tomato juice
  • 1 cup cherry tomatoes sliced in half
  • 1 cup fresh spinach, slightly chopped
  • 1/2 cup sweet onion, diced
  • Salt/pepper/garlic powder/garlic salt/crushed red pepper/Italian seasoning

Instructions

  1. Preheat your oven to 425 degrees.
  2. Dry your chicken off with a paper towel, season with salt/pepper and Italian seasoning.
  3. Put your chicken in a foil tent adn place in oven. The chicken will cook for 20-25 minutes.
  4. Next you’ll need a skillet with a lid and a large sauce pan to boil water for your pasta.
  5. Fill your sauce pan with water as package reads for pasta and get that boiling. Add pasta when ready.
  6. In your skillet, turn the heat to medium high and add your tomato juice and cream cheese. Whisk together until the cream cheese has melted and dissolved, creating a creamy sauce.
  7. Add in your spinach, onion and tomatoes–stir and then cover with lid and let it bring to a boil.
  8. Turn heat down to medium-low and let it cook covered. Add your seasoning as needed and  stir occasionally. Your tomatoes should begin to burst and become tender, your spinach should wilt and onions tender–thats the end goal.

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9. Once your pasta is ready, drain and add to your sauce.

10.Stir in pasta and mix sauce to fully coat pasta. Adjust seasoning as needed. You may need to bring the temp back up to a medium high,  to keep sauce and pasta hot. Cover with lid and let cook for about 4-5 minutes while you’re chicken is finishing.

11. Be sure to make sure your heat isn’t burning your sauce or pasta tho!

12. Pull chicken from oven and carefully unwrap foil tent. Put chicken back in for about 4-5 minutes uncovered. (This should run simultaneously with your pasta/sauce finishing cooking)

13. Pull chicken from oven, slice and serve over your pasta. Feel free to garnish with a little Parmesan or parsley–and enjoy!

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Chicken with lemon and pea orzo

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A beautiful meal that only takes 20-25 minutes and cheap to make.

 

Ingredients

  • 1-2 chicken breast
  • 1 1/2 cups of Orzo (FYI Orzo is found in the pasta section, and Kroger sometimes has it for $1)
  • 1 cup of peas (I used a bag of frozen that can be steamed in the microwave, or you can use fresh)
  • 1/3 cup parmesan
  • 3 cups chicken broth
  • Fresh Herbs ( I used thyme, parsley and a lil rosemary)
  • 1 tbsp olive oil
  • 1 clove minced garlic
  • 3-4 tbsp lemon juice and 2 tsp lemon zest
  • Dried Italian seasoning

Instructions

  1. Start by preheating  your oven to 425.
  2. Pat chicken dry with paper towel, season with salt/pepper and Italian seasoning.
  3. Once the oven is ready, place you chicken on tin foil on a baking tray and make a little tent around it. This allows the chicken to cook and stay moist.

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4. Place chicken in middle of oven and let cook for 20 min (at 20 min we’ll come back to this)

5. Now that the chicken is cooking we’re going to start on the Orzo.

6. Take a skillet add in your olive oil, garlic and orzo. Let this brown for about 1 minute on medium heat.

7. Add in your fresh herbs and make sure your garlic and orzo are not burning.

8. Turn up the heat to high and add in your chicken broth. Bring this to boil and then cover with lid.

9.  As your broth is heating up to boil get your peas ready. If you’re using frozen peas, put them in the microwave for 3 minutes…my bag said 5 minutes but i didn’t want them completely cooked.

10. Once your peas are ready, drain and measure out 1 cup of peas.

(If you’re using fresh peas you’ll just add these into your skillet to cook with your orzo)

11. Add these to your skillet, add a few pinches of salt and continue cooking for about 10 minutes or until the broth has been soaked up. Keep watch as once the broth is almost gone, turn your heat down so your orzo and peas don’t burn.

12. Once orzo is cooked and peas are bright green, add in lemon juice, lemon zest and Parmesan. Season with salt and pepper. Remember to taste, taste, taste! Keep heat low to stay warm.

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13.  Now back to the chicken, it should be about 15-20 minutes at this point. Pull out your tray of chicken and carefully open your tin foil. At this point I like to put the chicken back in the oven for about 3-5 minutes uncovered to cook

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(Reminder to always check your chicken is fully cooked before eating)

14.  I sliced my chicken in half and then sliced it.

15. Place chicken over your orzo, garnish with parsley and Parmesan cheese…. and enjoy.

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Curry Chicken in an onion pepper cream sauce

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What you’ll need

  • One Skillet with lid
  • 4 chicken legs/thighs or combo
  • 3 Tbsp butter
  • Curry powder
  • Salt
  • Pepper
  • Garlic powder
  • Cayenne and lemon juice (optional)
  • 1 medium yellow sweet onion
  • 1-2 red bell peppers or I used about half a pack of small mixed sweet peppers for a variety of colors
  • Fresh parsley chopped
  • 1/3 cup dry white cooking wine
  • 2 cups heavy cream

Instructions

  1.  Pat your chicken dry and trim off any excess fat.
  2. Season your chicken with curry powder, salt & pepper on both sides. Curry powder can be very strong so I would suggest maybe using 1 Tbsp to cover all 4 pieces. Not 1 Tbsp each!
  3. In a large skillet over medium heat, melt your 3 tablespoons of butter. Once melted, be sure it doesn’t burn, add in your chicken skin side down.
  4. Lightly brown the chicken on both sides, 3 minutes per side. Transfer chicken to a plate temporarily.
  5. Now add in your onion and peppers, I cut mine julienne style20100407-How to Cut an Onion - 16
  6. Saute for 5 minutes or more until onions and peppers are tender. Be sure to not burn/brown them. (you may need to add in more butter if necessary)
  7. Now return your chicken back to skillet, skin side down. Cook for 10 minutes uncovered, turning once and stirring vegetables.
  8. During these 10 minutes I would begin to finely chop my parsley and measure out my wine and cream.
  9. Once you’ve hit 10 minutes, pour in your wine and boil until its almost evaporated, but don’t burn your wine completely off.
  10. Now reduce heat to  medium. Add in the cream and parsley and bring to a simmer.
  11. This is when you’ll want to start adding in salt, pepper, a little more curry and garlic powder to get your sauce seasoned well. I added in about 2 teaspoons of garlic powder, curry powder and pepper. Tasted my sauce then added more salt and pepper to get it at the perfect flavor. I like my sauce a little more spicy so I added in probably a little more than 1 teaspoon of cayenne to give it a little kick.
  12. Once you feel good with the flavor, bast your chicken with the cream sauce. Cover and simmer until chicken is cooked through, about 20-30 minutes.
  13. Rotate chicken, stir and baste occasionally. Be sure that your cream sauce does not boil–keep it at a good simmer and it’ll start to thicken up.
  14. Be sure your chicken has reached 165 degrees, adjust seasoning as needed. (Optional to hit it with a little lemon juice to finish it off.)
  15. Serve over Basmati rice and enjoy!

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