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Category Archives: Chicken


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Baked Chicken Nuggets

Chicken nuggets bring out the kid in all of us! Mike told me that he used to put down a 20 piece McD’s chicken nugget “family” sized box like it was nothing. Gross. Impressive, but gross. I decided to cook him a little pick-me-up after I got him sick (oops). These little bites are far from the nuggets that you would find in a drive-through. They’re made with chicken breast and packed with flavor. Best of all, they’re baked, not fried! And there’s no limit to how much dipping sauce you can have either 😉

baked chicken nuggets

Baked Chicken Nuggets
adapted from Martha Stewart

4 chicken breasts
1 tablespoon lemon juice
3/4 cup skim milk
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 cups panko bread crumbs
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
3/4 cup all purpose flour
3 large eggs, whisked

  1. Lightly pound chicken breast to 1/2 inch thickness. Cut into 1.5 – 2″ pieces. Set aside in a large bowl. 
  2. Combine lemon juice and milk in a bowl, stir to combine. Let sit for 15 minutes. Stir in garlic powder, Worcestershire, and 1/4 teaspoon salt. Pour over chicken and stir to combine. Cover and refrigerate for 30 minutes.
  3. Preheat oven to 475°F. Spread panko on a rimmed baking sheet and bake for 5 minutes or until golden brown, being careful not to burn.
  4. Transfer panko to a shallow dish. Once cool, mix in grated Parmesan and 1/2 teaspoon salt. Set aside.
  5. Set out flour in a second shallow dish and whisked eggs into a third shallow dish.
  6. Line a large baking sheet with parchment paper.
  7. Remove chicken from the fridge and discard marinade. Working a few pieces at a time, dredge chicken through flour and shake off excess. Dip in the egg, and then lastly coat with panko. Transfer to baking sheet. Continue until all chicken has been coated.
  8. Bake for 12 minutes, turning halfway through, until panko is lightly browned and chicken has an internal temperature of 165°F.
  9. Serve with spicy ketchup and honey mustard dipping sauces, recipes below.

Spicy Ketchup

1/4 cup ketchup
3 tablespoons Sriracha
2 tablespoons low fat mayonnaise

  1. Combine all ingredients and stir well to combine. 

Honey Mustard Dipping Sauce

1/4 cup honey
1/4 cup Dijon mustard

  1. Stir honey and mustard together well to combine. 


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Chicken Pot Pie Soup

I love pie crust.

Love it.

LOVE IT.

I don’t even like pie that much, but I will take a slice of it just to eat the crust. Then I’ll mash the rest of it around on my plate to make it seem like I ate it. Or I’ll shovel it onto my husband’s plate (while at the same time stealing his crust).

I’m that crazy person that will sit and stare at your piece of pie and then creepily ask if I can eat your crust.

Needless to say, this is my kind of soup. It’s filling and creamy and flavorful and… Real talk though. This dish is mainly about the crust. This soup is what makes it acceptable for me to eat massive amounts of pie crust for dinner. As an added bonus, this was super easy to whip together and it made for a ton of leftovers. Leftover soup that is. There will be no leftover crust. Oops.

chicken pot pie soup

Chicken Pot Pie Soup

for the crust:
2 cups all purpose flour
2/3 cup shortening
1 teaspoon salt
1/3 cup skim milk

for the soup:
2 teaspoons olive oil, divided
2 chicken breasts, cooked and diced
2 medium potatoes, peeled and diced (2 cups)
3 celery stalks, diced (1 cup)
2 medium carrots, peeled and diced (1 cup)
1 medium onion, diced (3/4 cup)
1/2 cup all purpose flour
5 cups chicken broth
2 ears of corn, kernels removed or 1 1/2 cups frozen corn
1 1/2 cups frozen peas
salt and pepper, to taste

  1. To make the crust: in a large bowl, stir together flour and salt. Cut in shortenings until well blended and mixture is crumbly. Gently stir in milk with a fork; mix until just combined. Pat dough into a disk and wrap in plastic wrap. Refrigerate for 45 minutes.
  2. Preheat oven to 425°F. Roll dough out on a well-floured surface to 1/8″ thick. Cut into 15 3″ circles with a biscuit or cookie cutter. Lay dough on ungreased baking sheet and bake for 12 – 15 minutes, or until lightly browned on top. Set aside.
  3. To make the soup: heat 1 teaspoon olive oil in a large dutch oven over medium high heat. Add in potatoes, celery, carrots, and onion and cook until onions are soft and translucent.
  4. Stir in flour to coat vegetables well. Slowly stir in chicken broth 1 cup at a time. Bring soup to a boil and reduce heat to a simmer. Simmer until soup thickens and add in corn and peas. Stir and cook until peas are heated through.
  5. Serve soup hot with pie crust.

recipe adapted from Food Network

P.S. Be a crust monster like me a bake up the extra scraps left over from when you’re cutting out the pretty circles. They’re just as tasty 😉

pot pie soup with crust


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Chicken Curry Rice Noodle Soup (Kow Boon)

We were blessed with the opening of Basil Cafe a little over a year ago. This place is one of my favorite restaurants in the Fox Cities; I haven’t eaten a bad thing there yet. Mike and I went here for Valentine’s Day last year and went there again this year. I tried something new this time – Kow Boon, a noodle soup with a coconut broth and a perfect amount of spice. I got the large (duh) and had leftovers for dinner the next day and breakfast the day after that (don’t judge).

It was so good that I wanted more. But, I realized that 3 visits to the same restaurant in 2 weeks was a little embarrassing, so I decided to try to make it at home. After all, what would I do if this place closed down? Or if we moved? What if I never got to eat this again? 

I labored over this recipe, tweaking ingredients over and over and over to try to match the flavors of Basil Cafe’s dish. All I had to go by was their menu description – “traditional Lao vermicelli rice noodles in a slightly spicy chicken coconut curry soup topped with bamboo shoots, fresh bean sprouts, mint, and cilantro” and the faint memory of how it had tasted. Hours later, I ended up with a huge pot of this delicious soup. Perfect. I will have breakfast, lunch, and dinner set for days. Now, I’m not claiming that this is as good as Basil Cafe’s soup, but it definitely hit the spot.

Chicken Curry Rice Noodle Soup (Kow Boon) | doughseedough.net

Chicken Curry Rice Noodle Soup // Kow Boon

1/2 pound of rice vermicelli noodles
2 chicken leg quarters, skin removed and fat trimmed
1″ piece of ginger, chopped into 3 pieces
1 stalk lemongrass, bruised
1 teaspoon salt
1 tablespoon freshly ground pepper
4 cups water

1 tablespoon canola oil
1 medium onion, thinly sliced
2 cloves garlic, minced
2 tablespoons red curry paste
2 tablespoons fish sauce
19 ounce can of bamboo shoots, sliced into strips
14 ounce can coconut milk

For garnish:
2 cups bean sprouts
1 lime, cut into wedges
1 bunch green onions, sliced
Cilantro

  1. Cook noodles in a large pot according to package directions. Drain and rinse under cold water. Set aside.
  2. In a large pot, combine chicken, ginger, salt, pepper, and water. Bring to a boil and cook until chicken is cook through. Remove chicken and strain out solids, reserving the soup base. Return soup to the pot and keep warm over medium-low heat. 
  3. When chicken is cool enough to handle, remove meat from bones, shred, and set aside.
  4. In a medium pan, heat oil over medium heat. Add in onions and garlic and saute until onions are lightly browned. Stir in curry paste and fish sauce and mix until well blended. Add curry to soup base and stir in bamboo strips and coconut milk. Bring to a simmer before assembling bowls.
  5. To assemble: place a “nest” of noodles on the bottom of the bowl. Ladle in soup and bamboo shoots. Top with bean sprouts, chicken, lime wedge and cilantro. Serve immediately.

kow boon


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Chicken Salad with Honey Mustard Dressing

This was a super easy dish! I was excited to be able to use up some more goodies from our CSA box (lettuce and cucumbers this time). I’m a big fan of easy, no-fuss dishes in the summer. What made this dish even better is that I had every single ingredient in my kitchen already! I love it when I don’t need to make a trip to the store to make a dish 🙂

I was impressed with how long the lettuce from our CSA lasted. They sent it to us with roots (and a little dirt) still attached and wrapped in some plastic wrap. It didn’t look wilty or sad when I finally got around to using it a week and a half later. I wish all lettuce looked this good after such a long time!

PS – Mike and I are en-route to Myrtle Beach today! I’m so excited for a week of sun and relaxation. There are some new recipes scheduled to be posted during the week I’m gone. Hope you all enjoy 🙂

Chicken Salad with Honey Mustard Dressing

1 head lettuce or salad greens of choice
2 limes, juiced
2 tablespoons mayonnaise
2 teaspoons honey
2 teaspoons mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups diced cooked chicken
1 cucumber, seeded and diced
1 red bell pepper, diced
1/4 red onion, minced
1 large mango, diced

  1. In a small bowl, whisk together lime juice, mayonnaise, honey, mustard, salt and pepper. Slowly add in oil, whisking constantly.
  2. In a large bowl, toss chicken, cucumber, bell pepper, onion, and mango with the dressing.
  3. Place greens on plates and top with chicken salad. Serve immediately.

*adapted from Food and Wine


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Spicy Chicken with Kale

I had previously said that I don’t really like kale. I would like to take back that statement. It turns out that I just didn’t like whatever dish I had made with kale. I really really like this chicken and kale dish!

I ended up throwing this together after I spent a good 5 minutes staring at our (empty) fridge. I pulled out a few things that we did have (chicken, scapes, and kale for starters) and got cookin’!

Spicy Chicken with Kale

1 tablespoon low sodium soy sauce
1 tablespoon Shao Hsing rice wine
1/4 cup low sodium chicken broth
1 teaspoon cornstarch
salt and pepper, to taste
1 pound boneless, skinless chicken breast, cut into 1/2 – 3/4 inch pieces
2 teaspoons olive oil
5 garlic scapes, chopped
1 jalapeno pepper, thinly sliced
1 bunch kale, stemmed and washed
2 teaspoons sesame oil

  1. In a small bowl, combine soy sauce, rice wine, chicken broth, cornstarch, salt and pepper.
  2. Heat olive oil in a large skillet over high heat. Cook chicken until no longer pink in the middle and juices run clear.
  3. Add in garlic scapes and jalapeno and cook for 1 – 2 minutes, stirring constantly.
  4. Add in kale and cover, stirring occasionally for an additional 3 – 5 minutes, or until kale is cooked.
  5. Add the soy sauce mixture and sesame oil and stir fry for one more minute.
  6. Remove from heat and serve immediately with steamed rice.


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Chicken Waldorf Salad

I don’t think I have ever, in my 24 years, had Chicken Waldorf Salad before. Ever. Not in a restaurant, at a friend’s house, at a picnic, at a pot lock, and any other scenario you can think of. I’ve heard of it, I’ve seen it on menus, but I’ve never eaten it. I don’t know what overcame me to make it at home, but boy am I glad I did! I loved this dish. It was a nice break from all the “heavy” winter foods I’ve been eating and it was so simple to put together. I based it off a recipe I found on Eating Well. I think this will be my go-to recipe for using up  leftover chicken from now on!

Chicken Waldorf Salad
serves 6

4 boneless, skinless chicken breasts, cooked and cubed
2 tart apples, diced
2 large celery stalks, diced
1 cup red or green seedless grapes, halved
3/4 cup walnuts, chopped
1/2 cup fat-free mayo
2 limes, juiced
4 teaspoons honey
salt and pepper, to taste
baby spinach

  1. Combine chicken, apples, celery, grapes, and walnuts in a large bowl.
  2. In a small bowl, whisk together mayo, lime juice, honey, salt and pepper until smooth. Pour dressing over chicken and toss to combine.
  3. Serve immediately over a bed of baby spinach.


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Copy Cat Burrito Bowls

TGIF!! Even though I’m loving my rotation in school food service, I’m still so so so very happy that it’s Friday. So, here are my Friday Favorites for this week.

Favorite Fitness Must Have: Garmin Forerunner 910XT with HRM. Ok, calling this $450 fancy watch a “must have” is a bit of a stretch. Maybe I should say it’s a “Lust Have” instead. The watch is seriously awesome. The price is a little steep for a student budget, though. Eh, maybe when I get out of school and find a job I can reward myself with one of these babies with my first paycheck.

image from runningwarehouse.com

Favorite Cold Treat: Kemp’s Java Chip Ice Cream. Oh boy. I can’t even begin to tell you how much I love this stuff. A bowl full of this + some espresso chocolate chip cookies = the best dinner ever.

image from kemps.com

Favorite Make-Me-Smile Read: 10 Reasons Running Doesn’t Suck As Much As You Think on Hello Giggles. Part of me really wants to print this out and stick it on my fridge.

Favorite Restaurant Meal Copy Cat: Burrito Bowls! I made these on a night where I had a craving for burritos. They were so good that we made them again the next night with different toppings. The best part? They were SO easy to make! Seriously, we put them together in the time it would have taken us to drive across town, wait in line, and drive back home. It’s an added bonus that they were so cheap to make, too! Now that’s my kind of meal – delicious, quick, and cheap.

Copy Cat Burrito Bowl

3 cups brown rice
1 lime, zested and juiced
1/2 cup cilantro, roughly chopped, divided
3 boneless, skinless chicken breasts
1/2 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon olive oil
2 roma tomatoes, chopped
1/2 red onion, diced
salt and pepper, to taste
1 can black beans, drained and rinsed
1/2 cup reduced fat cheddar cheese, shredded

Other optional toppings:
Sour cream
Jalapeños
Avocado
Queso
Hot sauce

  1. Cook brown rice according to package directions. I use a rice cooker and use a 1 cup brown rice: 2 cups water ratio. When rice is cooked, mix with 1/4 cup cilantro, lime zest and lime juice.
  2. Meanwhile, mix chili powder, onion powder, garlic powder, cumin, and oregano together and sprinkle generously over chicken breasts.
  3.  Heat olive oil in a medium-sized skillet over high heat. Cook chicken until cooked through. Remove to cutting board and chop.
  4. In a separate bowl, make the pico de gallo. Combine tomatoes, 1/4 cup cilantro, red onion, salt and pepper. Toss to combine.
  5. To assemble: place rice in bowl and top with black beans, chicken, pico de gallo, shredded cheese, and any other toppings you desire. Enjoy!

 


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Wok-Stirred Curry-Ginger Chicken with Zucchini

Trust me, the dish tastes as good as it sounds. And it’s so easy that even little ol’ me, an 8-to-5-employee-turned-dietetic-intern-with-no-spare-time-in-the-world, has time to make it! The complex flavors will blow you away. I was hoping to use this recipe as a main dish for my “theme meal” during my hospital food service rotation, but I was the unlucky intern that ended up with virtually no control over my own meal [[insert sad face]].

So, if I can’t share it with the staff, patients, and visitors of the hospital, I will share it with the rest of the world! I hope you love it as much as I do.

Wok-Stirred Curry-Ginger Chicken with Zucchini
serves 4 

1 1/2 pounds boneless, skinless chicken breast cut into 1-inch dice
1 tablespoon cornstarch
4 tablespoons canola oil, divided
1/2 teaspoon freshly minced ginger, divided
2 teaspoons Madras curry powder, divided
Kosher salt and freshly ground black pepper, to taste
2 medium onions, chopped
2 small zucchini, cut into 1 inch pieces
1/2 cup low-sodium chicken broth

  1. In a medium bowl, toss chicken with cornstarch. Mix to coat chicken completely. Set aside.
  2. Heat a wok or large pan over medium heat, combine 2 tablespoons oil and 1/4 teaspoon ginger. Cook until ginger is fragrant. Add in 1 teaspoons curry powder and stir to combine. Increase heat to high and swirl oil in wok to coat the sides.
  3. Add chicken and stir-fry until just cooked through, about 3 – 5 minutes.Season with salt and pepper. Remove chicken to a plate.
  4. Repeat step 2 with remaining oil, ginger, and curry powder. Add onions and stir-fry until soft, about 2 minutes.
  5. Add zucchini, season with salt and pepper, and stir-fry until the zucchini is tender, about 4 – 5 minutes.
  6. Return chicken to wok, add broth, and bring to a boil, about 30 seconds. Stir, remove from heat and taste. Season with additional salt and pepper, if desired.
  7. Serve immediate with rice.

adapted from the Simply Ming cookbook

 


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General Tso’s Chicken

Problem: Mike loves “Chinese” takeout. My stomach can;t handle the grease.

Solution: make it at home.

I made it this time with a lightly battered fried chicken, but I think next time I’ll skip the frying all together. It will 1) save time and 2) be just a tad bit healthier. Using low sodium chicken broth is absolutely essential. The sauce will be horribly salty if you don’t!!

So, give it a go. Who knows? Maybe you’ll end up opening your own Chinese restaurant…

General Tso’s Chicken
serves 4

1 1/2 teaspoons toasted sesame oil
1 large egg white
1/4 cup plus 1 tablespoon soy sauce, divided
1/4 cup plus 3 tablespoons cornstarch, divided
1 pound skinless boneless chicken breast, cut into 1 1/2 inch pieces
1 cup low sodium chicken broth
1 teaspoon Chinese chile-garlic sauce
3 tablespoons sugar
1 tablespoon vegetable oil, plus more for frying
2 tablespoons finely chopped fresh ginger
2 large garlic cloves, minced
4 scallions, thinly sliced
Rice, for serving

  1. In a medium bowl, combine sesame oil, egg white, 1 tablespoon soy sauce, and 1/4 cup plus 2 tablespoons corn starch. Add chicken, stirring to coat. Let stand at room temperature for 20 minutes.
  2. Meanwhile, in a small bowl, combine chicken broth with chile-garlic sauce, sugar, and 1/4 cup soy sauce and 1 tablespoon cornstarch.
  3. In a large, deep skillet, heat 1/2 inch of oil until shimmering. Carefully add the chicken, one piece at a time and fry over high heat, turning once or twice, until brown and crisp, about 4 minutes.
  4. Remove cooked chicken to paper towels to drain and immediately add to the sauce with the scallions. Cook until just coated, about 30 seconds.
  5. Serve immediately with rice.
adapted from foodandwine.com


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Chicken Tikka Masala with Naan

I bought a huge tub of plain, non-fat yogurt to use in some dish I planned on making. Then, I couldn’t remember what dish I wanted to make. Does this ever happen to you?? It happens to me way too frequently. I tried to fix this by writing down the meals I have planned on a piece of paper, but then I end up misplacing the paper or throwing it out. Maybe I should start writing the dishes I want to make with it on the food itself.

I looked online for a bit to find a dish that would use a good portion of yogurt and finally found one that I thought sounded pretty good. Chicken Tikka Masala. Don’t let the long list of ingredients scare you. It’s really a lot easier than it looks, since most of the ingredients are spices! Give it a try – I loved it and will definitely be making it again!

Chicken Tikka Masala
serves 4

For the marinade:
1 cup plain, non-fat yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons black pepper
1 tablespoon minced fresh ginger
4 boneless skinless chicken breasts, cut into 1 inch pieces
skewers

For the sauce:
1 tablespoon butter
3 cloves garlic, minced
1 jalapeno pepper, minced
4 teaspoons ground cumin
4 teaspoons paprika
2 8-ounce cans tomato sauce
2 cups half and half
1/4 cup chopped fresh cilantro

  1. To make the marinade, combine yogurt, lemon juice, cumin, cinnamon, cayenne, black pepper, and ginger in a large bowl. Stir to combine. Stir in chicken, cover, and refrigerate for 4 hours or overnight.
  2. Preheat grill to high.
  3. Thread chicken onto skewers. Discard marinade. Grill chicken until juices run clear, about 5 minutes on each side.
  4. To make the sauce, melt butter in a large skillet over medium heat. Saute garlic and jalapeno for 1 minute. Stir in cumin and paprika. Pour in tomato sauce and half and half, and stir to combine.
  5. Bring to a boil and reduce heat and let simmer for about 20 minutes, or until sauce is thick. Add in grilled chicken and simmer for an additional 10 minutes.
  6. Garnish with cilantro and serve with rice or naan (or both)!

recipe adapted from allrecipes.com

Easy Garlic Naan

1 .25 ounce package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
1 teaspoon salt
4 1/2 cups all purpose flour
1/4 cup butter, melted
2 cloves garlic, chopped

  1. Dissolve yeast in warm water. Stir in 1 tablespoon sugar and let stand for 10 minutes, or until frothy.
  2. Pour liquid into mixer fitted with dough hook. Add in milk, egg, salt, and 2 1/2 cups of flour. Knead on low speed for 1 minute, or until ingredients are thoroughly mixed. Add in remaining 2 cups of flour 1/2 cup at a time, mixing after each addition. Mix until dough clings to hook and cleans sides of bowl, about 2 minutes.
  3. Knead for 2 more minutes, or until dough is smooth and elastic. Remove dough from hook and place in oiled bowl. Cover with a damp cloth and set aside to rise. Let rise for 1 hour, or until dough has doubled in size.
  4. Punch down dough. Pinch off ping-pong ball sized pieces of dough. Roll into a ball and place on a cookie sheet. Repeat with remaining dough. Cover dough with a damp cloth and let rise for 30 minutes, or until double in size.
  5. Meanwhile, combine melted butter with garlic and set aside.
  6. Roll risen dough balls into a thin circle.
  7. Heat oil in a small pan over medium high heat. Cook dough on one side until golden brown, about 2 minutes. Before flipping, brush uncooked side with garlic butter. Flip, and cook second side until golden brown, about 2 minutes. Brush cooked side with melted butter. Continue this process until all the naan has been prepared.