Tag Archives: chicken

Thai Chicken Pizza

My “What’s for Dinner Tonight?” recipe for Wednesday night was for Thai Chicken Pizza! The flavors in this were fabulous! It’s so different than your average cheese and pepporoni pie, so it’s a really great way to expand your palate a bit!

What’s for Dinner Tonight, Week 1


Thai Chicken Pizza

(Recipe adapted from Rachael Ray)


1 pizza dough, any brand
½ cup peanut satay sauce plus 2 tablespoons
½ teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
½ red bell pepper, thinly sliced
1 tablespoon olive oil
2 tablespoons soy sauce
2 teaspoons grill seasoning
1 lb chicken breast tenders
1 tablespoon honey
4 scallions, chopped
1 cup bean sprouts
2 tablespoons cilantro, chopped
¼ cup chopped peanuts


Preheat oven to 425 degrees.

Form pizza crust on pizza pan or cookie sheet.

Top with peanut satay sauce; spread it around as you would pizza sauce.

Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers.  Bake until golden and bubbly, 15 to 17 minutes.

Preheat a grill pan over medium-high heat (or use a sauté pan).  Combine vegetable oil, soy sauce, remaining satay sauce, grill seasoning and honey.

Add chicken and coat evenly with mixture.

Let stand 10 minutes then grill (or sauté) chicken tenders 2 to 3 minutes on each side until firm.  Slice chicken into very thin strips.

Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro.  Garnish with peanuts, cut and serve.

MMM! This was soooo good! This chicken was super moist, and the peanut flavor was amazing!


Italian Flag Pasta Toss

My “What’s for Dinner Tonight?” recipe for Friday was my recipe for a simple pasta toss, I call Italian Flag Pasta because it has all the colors of the Italian Flag – Green, Red, and White! It’s super delicious, and such a quick, simple recipe to make even on your busiest nights!

What’s for Dinner Tonight, Week 1


Italian Flag Pasta Toss


16 oz of your favorite pasta (I used mini bowties!)
6 tablespoons extra-virgin olive oil
1 pint grape tomatoes, halved (I used tri-colored cherry tomatoes)
1 cup mozzarella balls, quartered (I used mini ones and didn’t have to cut any!)
1 large bag baby spinach
1 lb chicken breast tenders
Salt and ground pepper to taste
Optional:  feta cheese, parmesan cheese


Cook pasta according to package directions.  While pasta is cooking, sprinkle chicken with salt, pepper and olive oil and cook over medium-high heat for 8 minutes or until done.  Remove and cover with foil.  After pasta is done cooking, ladle out 1 cup of the boiled pasta water and set it aside, then strain the pasta.  In a medium skillet, warm olive oil.  Add tomatoes and sauté over medium heat until soft.  Add the spinach and pasta water and cook for about 1 minute.  Remove from heat.  Toss with pasta and cheese.  Cover with lid until cheese melts.  Serve topped with feta or parmesan if desired.

Do you see why I call it Italian Flag Pasta?! The colors are so beautiful, and spinach, tomatoes, and mozzarella make the perfect trio!

Beyond the PBJ…


Today, January 24th is National Peanut Butter Day! In honor this day, I thought I’d review my favorite nut butter… Barney Butter! Yes, I know, Barney Butter is not peanut butter, it is almond butter.. but it’s close enough, right?

Barney Butter

Overall Score: 5/5

Barney Butter is by far my FAVORITE nut butter out there. It has such a unique taste and texture to it that just cannot be matched. It’s slightly sweet, a tiny bit salty, and it’s made from only all natural, healthy ingredients of: Almonds, Evaporated Cane Juice, Palm Fruit Oil, and Sea Salt. I love it so much, because it doesn’t taste ‘healthy’ like other all natural almond or peanut butters.  It’s also not gritty like other nut butters can be… actually, it’s the exact opposite. It’s silky smooth, almost like Jif, but without all of those nasty hydrogenated oils! It doesn’t need to be refrigerated, and it doesn’t have that unpleasant oil separation.

Barney Butter comes in two varieties – smooth and crunchy (the crunchy’s my favorite), as well as single-serve 90 calorie packets. For each serving of Barney Butter, you get more protein than an egg, as much calcium as a 1/4 cup of milk, 14% of your daily fiber, and 8% of your daily iron. It’s also 100% natural, contains no trans fats or hydrogenated oils, has less saturated fat than peanut butter, and is high in magnesium and vitamin E!

My favorite way to enjoy Barney Butter is either between two pieces of bread with jelly (AB&J!), or plopped on top of a nice bowl of steaming hot oatmeal, like Kath and Tina! Since today is National Peanut Butter Day however, I thought I’d get a little creative, and use it in a recipe instead! Here’s what I came up with: Thai Peanut Almond Noodles!

Thai Chicken, Vegetable, and Barney Butter Noodles


1 lb boneless, skinless chicken breasts

1/2 cup Barney Butter (or other nut butter) smooth or chunky – I used chunky

2 tbsp soy sauce

2 tsp minced fresh ginger

8 ounces whole-wheat spaghetti

Assorted Vega tables: I used about 1 cup each of baby carrots, mushrooms, red bell pepper, brocolli, and snow peas

2 tbsp fresh cilantro, chopped


Bring a large pot of water to a boil for pasta, and make sure all of your vegetables are chopped to desired size.

Meanwhile, put chicken in a saucepan and cover with water, and bring to a boil. Cover, and reduce heat to low and let simmer until fully cooked, about 10 minutes.

Once cooked, move chicken onto a cutting board. Once cool enough to handle, shred into small, bite-sized pieces.

For the sauce: whisk together Barney Butter, soy sauce, cilantro and ginger in a large bowl. (I used the same bowl that I’d be serving out of) This mixture will be very thick, but will be thinned out later.

Once pasta water has boiled, cook pasta in water until slightly al dente, about one minute less than specified on package instructions. Add in vegetables (I added all but the mushrooms) to the pasta pot, and cook until the vegetables are just tender, about one minute more. Drain pasta and vegetables, reserving 1 cup of the cooking water.

Whisk the reserved cooking water into the Barney Butter mixture.

Add in pasta, vegetables, and chicken, and toss until throughly coated with the sauce.

Makes around 6 servings.

Oh my goodness, this was to die for! The Barney Butter totally made the dish! It just gave it such a nice, smooth, nutty flavor that I absolutely loved, and since it was the chunky kind there was little bits of almonds throughout that gave it a nice crunch! Again, you can definitely make this with any other nut butter, but Barney Butter is one of my favorites!

This would also be great served cold or at room temperature!

Mushroom Lovin’!

I absolutly LOVE mushrooms! They’re probably my favorite veggie! I love to put them on top of my burgers, so I figured why not put them in a burger instead! Instead of your usual beef or turkey, these burgers are made with ground chicken and chickpeas, and of course mushrooms – plus they have a little bit of cumin and cilantro in them, which just kicks the flavor level up even more!

Mushroom Chicken Chickpea Burgers


– Nonstick cooking spray

1/2 cup mushrooms, sliced

2 large eggs

– Salt and pepper, to taste

1 tsp lemon juice

1 lb. ground chicken

1 cup chickpeas, drained, rinsed, and mashed

1 tsp cumin

2 tbsp fresh cilantro, chopped

¼ cup bread crumbs (I used panko)


Spray a large pan with cooking spray and place over medium heat. Add sliced mushrooms and saute for 3-4 minutes, or until softened. In a large bowl combine sautéed mushrooms, eggs, salt, pepper, lemon juice, chicken, mashed chickpeas, cumin, cilantro, and bread crumbs – the mixture should be stiff. Divide the mixture into about 8 – 10 portions, and shape into patties. Refrigerate for 20 to 30 minutes.

Spray a the same large pan, or electric flat-top skillet with cooking spray and place over medium-high heat. Cook the patties for 3 to 5 minutes per side or until golden brown and crisp.

Makes about 8 to 10 medium sized burger patties.

These patties hold up great on their own, or on a bun! They’re also great topped with cheese, slathered with mustard, or dipped in sour cream or plain Greek yogurt!

Not Just for Snacking!

A couple of weeks ago, I recieved a lovely package from Frito Lay! There was all kinds of goodies – most of which just happened to be some of my families favorite snack products! There were the good old Classic Lays Potato Chips, Tostidos Scoops! Tortilla Chips, Fritos Original Corn Chips, Tostidos Medium Salsa, and Salsa Con Queso! Needless to say, everyone in my family were pretty excited and these snacks were devoured within a few days!

There was one snack however, that we had never tried before – Baked! Lays Southwestern Ranch Potato Chips! I’ve had regular Baked! Lays before, but had never heard of this flavor! We were all pretty excited to try it!

Baked! Lays Southwestern Ranch Flavored Potato Chips

Overall Score: 4/5

These chips were a big hit in my house! As with the other Baked Lays products, these chips are light and not greasy.  The Ranch flavor isn’t just those annoying seasonings on top of the chips that usually end up all over your fingers,  it is baked right into the chip itself so the flavor really lasts on your palate.  The ranch flavor is present at your first bite but then because the spices are baked in you get hit slightly in the back of your throat with a kick of the red pepper blend.  They are baked, not fried so you definately don’t have the guilt if you eat most of the bag!

After trying these chips, I thought it would be fun to use them in a recipe! Here’s what I came up with:

Southwestern Potato Crusted Tenders


  • 1 1/2 lbs – 2 lbs Chicken Tenderloins or chicken cut into thin strips
  • 1 1/2 cups  Baked Lays Southwestern Ranch Potato Chips
  • 1/2 cup plain yogurt (I used homemade [RECIPE TO COME!] but this can easily be substituted with sour cream, mayo, ranch dressing, or your most common egg/milk mixture!)


Place chips in a bag, and crush into crumbs. Once fully crushed, transfer to a plate. Spoon yogurt onto another plate.

Dip the chicken pieces first in the yogurt and then dredge in the potato chips. Get them as covered as possible.

Once coated in the chips, place in a 9×13 greased baking sheet.

Put in oven for 20-25 minutes at 400 degrees.

MMMM… these were sooo good! Crunchy and flavorful from the Southwestern Ranch Chips! I served these along side some baked sweet potato fries and some sweet corn! It was a really great meal!

Any leftovers would be great cut up on top of Nachos – Just layer Tostidos Scoops!, the chicken, and shredded cheese, and pop in the microwave for a couple minutes until the cheese had melted! You could even serve the nachos with Tostidos Salsa or Salsa Con Queso too!


As for the other products:

My mom loves Fritos – especially along side a good horseradish dip! And the Classic Lays paired with a yummy sandwich! My dad loves the salsa paired with the Scoops!, or with a good plate of cheesy Nachos!

My brother loves it when I make him his favorite Philly Cheese Steak Quesadilla – he dips it in the Salsa Con Queso…

…and of course has some Scoops! on the side!

For the Quesadilla, all I do is cook up some Philly Cheese Steak meat on the stove top, then layer it in between two flour tortillas with lots of shredded cheese! Then I just pop it into the microwave for two minutes, and it’s done! He also likes it with pepperoni inside too! What can I say.. my brother loves his meat and cheese!