BBQ Chicken and Coleslaw Wonton Cups

Wonton wrappers are my latest addiction, in the past week I have used them in several recipes.  I made crab rangoon, wonton tacos and buffalo chicken wontons. These wrappers are so versatile they can be fried, baked and even used for ravioli.  Wonton wrappers are available in most grocery stores in the produce section.

Garlic Thyme Pan Seared Chicken

One of my most popular posts is my Grilled Thyme Shrimp Kabobs made with my garlic thyme marinade. I absolutely love this marinade.  I tell all my friends, if you don’t try anything else off my blog you have to try this marinade. It's just that good.  It's sweet and savory and tastes great on chicken.

For this recipe I am using about 3 pound of boneless skinless chicken thighs and I tripled the original marinade recipe (the original recipe is based on one pound of meat).

For the marinade you all you need is olive, garlic, sugar, salt and pepper, worcestershire sauce, balsamic vinegar and thyme.  Rosemary also works well, in the pictures below I used half thyme and half rosemary because I ran out thyme.

 

Combine all of the ingredient.

Whisk together

Pour marinade over chicken and let it marinate for a least 1 hour, for best flavor marinate it overnight. 

Next pan sear the chicken in a skillet 2-3 minutes on each side.

Bake in 400 degree oven for 10-15 mins or until the juices run clear.

Garlic Thyme Pan Seared Chicken

Ingredients
3 pounds boneless skinless chicken thighs

1 1/2 cups of Garlic Thyme Marinade (see recipe below)

1 tablespoon olive oil

Directions
Prepare marinade and marinate chicken in a plastic container for atleast 1 hour.  For best flavor marinate for several hours or overnight.

Preheat oven to 400 degrees.

Heat a skillet over medium heat and add olive oil.

Cook chicken 2-3 minutes on each side, until chicken is browned.

Bake in oven 10-15 minutes, until chicken is done.

Garlic Thyme Marinade

Makes 1 1/2 cup (for 3 pound of meat)

Ingredients

6 medium cloves garlic, crushed or 2 tablespoons minced garlic

3 tablespoon dried thyme leaves (may substitute 6 tablespoons fresh thyme, chopped).You can also use rosemary, oregano or marjoram.

3 tablespoon sugar

1 1/2 teaspoon salt

1 1/2  teaspoon freshly ground black pepper

1 teaspoon Worcestershire sauce

1 1/2 teaspoon balsamic vinegar

3/4 cup extra-virgin olive oil

Directions

Whisk together the garlic, thyme, sugar, salt, pepper, Worcestershire sauce, balsamic vinegar and oil in a container with a tight-fitting lid. Cover and refrigerate until ready to use (up to 1 week). 

Ground Chicken Sliders

Up until two months ago ground turkey was my main substitute for ground beef,  that was until I discovered ground chicken.  I don’t think I will ever buy ground turkey again! I started cooking with ground turkey because it is healthier than ground beef.  However, ground turkey was an acquired taste for me because of its texture, it’s clumpy unlike ground chicken which crumbles better and has a texture similar to ground beef.  I know crumble and clumpy aren’t sophisticated culinary terms to describe ground meat but those are the only words I could think of.  My experience with ground chicken has been totally different.  The first time I tried ground chicken I thought it was ground beef.  I loved it and I have been cooking with it ever since. 

 

 

Here’s a recipe for ground chicken sliders, each slider is only 77 calories. For the recipe I used Perdue’s ground chicken not the ground chicken breast.  The ground chicken breast meat is leaner and lower in calories but I find that it’s a not as moist as the ground chicken that contains dark meat.

Ground Chicken Sliders Recipe

Servings: 7 (1 slider)
Nutrition info per serving  (for ground chicken only):
Calories:  77  Carbs: 6g  Protein: 12g   Fat: 4g

Ingredients

¼ cup chopped onions
¼ cup chopped green peppers
1 lb ground chicken containing dark meat
Seasonings to taste (I like using garlic powder, salt and pepper)
Slider rolls

Directions

In a bowl combine chopped onions, green pepper and ground chicken.  Add salt, pepper and any other seasonings you prefer to taste.  Mix well and make 7 equal patties (roughly 2.4oz each).

Spray skillet with cooking spray and pre-heat to medium heat. Cook sliders until done or internal temperature reaches 165⁰

Serve on slider roll topped with your favorite burger topping.

Thai Basil Chicken

I am a procrastinator; I put things off and wait to the last possible minute to complete a task.  Subconsciously, I think I like the waiting to the last minute because I tend work better and more efficiently under pressure. It's been over a month since my last post. I have been busy with work, traveling and just life in general.  For the last several weeks writing a blog post has been on my to-do list and over a month later why I am I just now writing a post?? It’s because I have been saying daily to myself I will do it tomorrow and tomorrow has turned into a month later.  One of my friends once told me the key to getting over procrastination is to say out loud to yourself "do it now".  The reality is that the task that you have been putting off will have to get completed eventually, so you might as well do it now.  It's funny once I say “do it now” it motives me to complete the task.  It forces me to face my procrastination and the fact that I am choosing to blow something off that can very well be done today. So I am writing this post today because instead of saying I will do it tomorrow, I said do it now.
 

Try it and see if it works for you? 
 

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Here's a recipe for an easy Thai dish that freezes well and all of the ingredients can be found at your local grocery store, with the exception of the thai basil. I have only been able to find thai basil at an international grocery stores, if you don't have any you can substitute fresh american basil.

Thai Basil Chicken                                                 Print Recipe
Servings: 5-6

Ingredients 

• 3 boneless skinless chicken breast, sliced thin into bite sized pieces
• 1 (7.5 oz) jar or 9 tablespoons of oyster sauce
• 3 tablespoons fish sauce
• 3/4 cup fresh thai basil leaves, packed
• 3 green bell peppers, sliced 
• 4 teaspoons minced garlic
• 1 teaspoon sugar or to your taste

Directions

1. Heat the oil in a skillet or wok over medium-high heat, and cook the garlic until golden brown. Add in chicken and cook until chicken is no longer pink.
2. Add in sliced bell pepper, oyster sauce and fish sauce. Stir and simmer until green peppers are tender. Add sugar and stir.
3. Remove from heat, and mix in basil.  
4. Let stand for 5 minutes before serving.
5. Serve over rice or pasta.



Rotisserie Chicken Salad

Over the last two years I have been trying to perfect my chicken salad recipe.  I have tried many variations, using canned chicken, baked chicken, with eggs without eggs; trying to get the recipe just right.  I have finally nailed down a recipe that makes great chicken salad every time. 

Lately I have been serving chicken salad as an appetizer, spooning chicken salad into phyllo cups and garnishing it with parsley and smoked paprika. These Chicken Salad Bites are an easy appetizer that taste great and can be made ahead of time.

Chicken Salad Recipe

Updated 5/15/2013
Ingredients

• 1 whole rotisserie chicken, shredded without the skin
• 3 - 4 tablespoons chicken drippings from rotisserie chicken
• 3 celery ribs, diced
• 1/2 large green pepper, diced
• 1/2 small onion, diced
• 1 cup of mayo
• 2 tablespoons yellow mustard
• 1/4 cup sweet relish
• salt, pepper, garlic powder, onion powder to taste

Directions 

1. In a large bowl combine shredded chicken, chicken drippings, diced veggies and relish. Mix well.
2. Add in 2/3 cup of mayo and mustard, mix well.  Add additional 1/3 cup of mayo one tablespoon at a time until it has reached a desired consistency.
3. Season to taste with salt, pepper, garlic powder and onion powder. 
4. Let chill and serve.

Note: For best results, prepare chicken salad using a chicken that is warm or room temperature. 

To make Chicken Salad Bites, use a spoon or melon baller and scoop chicken salad into store bought phyllo cups.  Sprinkle with fresh parsley and smoked paprika.  This recipe will make about 45 bites.

Chicken with Black Beans and Corn

This is one of my favorites, it easy to make and freezes well.  Add some green onions, lettuce and light sour cream to a low carb tortilla to make a low point burrito.

Crockpot Recipe
Chicken with Black Beans and Corn

Makes 10 - 1 cup servings.
WW Points+ : 5 points per cup

Ingredients
16 oz fat free salsa   
1 1/4 oz reduced-sodium taco seasoning   
14 oz canned diced tomatoes   
2 1/2 pounds uncooked boneless skinless chicken breasts
12 oz frozen yellow corn   
1 medium fresh lime, juiced   
1 cup cilantro   
1 can of black beans, drained and rinsed   
Directions
Place the salsa, taco seasoning, lime juice, and half a cup of cilantro into a crockpot, and stir to combine. Add the chicken breasts, and stir to coat with the salsa mixture. Set the crockpot on High and cook until the chicken is very tender for 3 hours. Shred chicken with a knife and fork ; add diced tomatoes, more cilantro, corn and black beans. Cook for another hour.
Serve with rice, tortillas, tacos or in a salad.

Tip: Place 1 cup servings into sandwich bags, seal and place into a larger freezer bag, for individual servings that are easy to microwave. Dish will freeze for 3-4 months.