Fall Off the Bone Chicken

Fall Off the Bone Chicken

Dry brine combined with low speed and slow roasting will produce some very juicy and juicy meat. Finally, it flashes quickly under the broiler to make the skin crisp and golden.

Level: Easy

Total: 6 hr 20 min (includes brining time)

Active: 20 min

Yield: 4 servings

Directions

  1. Combine the sugar, paprika, garlic powder, 1 tablespoon salt and 1/2 teaspoon black pepper in a large bowl. Toss the chicken in the spice mixture until coated. Arrange the chicken in a single layer in a flameproof 9-by-13-inch baking dish. Cover with foil and refrigerate for at least 4 hours and up to overnight.
  2. Preheat the oven to 300 degrees F. 
  3. Bake until the chicken is super moist and falling off the bone, about 2 hours. Remove the baking dish from the oven and remove the foil. Use a spoon or ladle to remove as much liquid from the dish as possible and reserve. Turn the oven to broil. 
  4. Broil the chicken until the skin is golden brown and slightly crisp, about 5 minutes. Sprinkle the chicken with the chives and serve with the reserved pan juices. 

Fall Off the Bone Chicken
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Chicken Caesar Salad Wraps

Chicken Caesar Salad Wraps

Chicken Caesar Salad Rolls are like classic salads, but wrapped in tortillas. This is also a kind of dinner that does not require an oven and can be made in advance or carried with you. The best part is the simple homemade Caesar salad dressing!

Chicken Caesar Salad Roll is very simple, no oven dinner, if needed, can be made in advance. We like all kinds of packages at home. My kids like that they can hold their food, and I like that I don’t have to open the oven for these.

Our other favorite packaging is these Santa Fe chicken salad packaging. The delicious chicken salad is rolled in a flour tortilla and topped with lettuce, tomato and avocado slices.

How to make chicken caesar wraps with step by step instructions with pictures.

INGREDIENTS NEEDED FOR CHICKEN CAESAR SALAD WRAPS

  • EASY HOMEMADE CAESAR SALAD DRESSING

    • No anchovies in this recipe! Instead the recipe uses Worcestershire sauce and Dijon mustard too give it that classic & tangy Caesar salad dressing taste.
      • Mayonnaise
      • Olive Oil – I use extra virgin ‘light tasting’ olive oil.
      • Shredded Parmesan Cheese
      • Fresh Lemon Juice
      • Dijon Mustard
      • Worcestershire Sauce
      • Garlic

Cooked Chicken – This can be shredded or chopped. Just make sure it’s cooked. Use a rotisserie chicken to make this recipe really easy!

Romaine Lettuce – Just pick up a bag of chopped romaine lettuce from the produce section of the grocery store.

Croutons

Chopped Tomatoes

Shredded Parmesan Cheese

Large Flour Tortillas

Chicken wraps with Caesar salad dressing and chicken on a flour tortilla.

Tips and Tricks For Making Wraps

  • Can I Make These Wraps Ahead Of Time

    • Yes you can! With some slight changes.
      • Prepare the Caesar salad dressing
      • Mix together half of the dressing + the chicken until combined.
      • Store all components separately if making this ahead of time or transporting.
      • When you are ready to assemble the wraps put some lettuce on the tortilla, topped with a scoop of Chicken, and then some tomatoes and croutons. Drizzle some of the remaining dressing over top and roll up.
  • Olive Oil

    • Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.
  • PARMESAN CHEESE

    • It’s best to use freshly shredded parmesan cheese. I buy a wedge of parmesan cheese and use a cheese grater to shred it. You could try buy some pre-shredded stuff from the refrigerated cheese section at the store.

Ingredients

Caesar salad dressing

  • 1/3 cup mayonnaise
  • 1/3 cup olive oil I use extra virgin olive oil ‘light tasting’
  • 1/4 cup freshly shredded Parmesan cheese
  • 2 tablespoons fresh squeezed lemon juice about 1 large lemon
  • 2 teaspoons Dijon mustard
  •  teaspoons Worcestershire sauce
  • 1 clove garlic

Wraps

  • 3 cups chopped or shredded cooked chicken
  • 1 bag (9 oz) chopped romaine lettuce
  • 1/2 cup roughly chopped croutons
  • 1/4 cup freshly shredded Parmesan cheese
  • 3 roma tomatoes chopped
  • 6 large flour tortillas

Instructions

  • In a mixing bowl combine the Caesar salad dressing ingredients and stir together with a whisk until combined.
  • In a large mixing bowl add the chicken, lettuce, croutons, paremsan cheese, and Caesar salad dressing. Stir together until it’s combined well.
  • Lay tortilla on a cutting board or large plate. Place a scoop of the caesar salad mixture from the bowl and sprinkle on some chopped tomatoes. Roll up burrito-style and cut down the middle.
  • ** If you are not planning on eating it all after making it OR you want to make this ahead of time : Make the caesar salad dressing and combine half of it with the chicken. When you are ready to assemble the wraps, put some lettuce down, a scoop of the caesar salad chicken, top it with some croutons and chopped tomatoes, and then drizzle some of the leftover dressing over top. Leave all the components separate if preparing this ahead of time.

 

Notes

Nutrition Information & Serving Size : Wraps are a really hard thing to predict the serving size because it depends on what size tortilla you use. I prefer to the largest sized tortilla I can find, which will fit about 1 cup of the chicken Caesar salad mix on it when folded up burrito style. If you use smaller tortillas then the calories will be less and you will get more servings out of the recipe.

Tortillas : Use any tortilla you prefer. Whole wheat, the green spinach tortillas, carb balance, or gluten-free tortillas will all work fine.

Olive Oil : Olive oil can have a very strong taste if you use regular olive oil. For best taste, and what the recipe was tested with, be sure and use extra virgin olive oil that says ‘light tasting’ on the bottle. But of course, if you love the taste of regular olive oil then feel free to use that.

Parmesan Cheese : I prefer to shred parmesan cheese from a wedge. You could also buy some pre-shredded parmesan cheese. I would stay away from the cheaper, grated parmesan cheese in the can with the green lid.

Nutrition

Calories: 457kcal | Carbohydrates: 21g | Protein: 24g | Fat: 31g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 527mg | Potassium: 407mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4392IU | Vitamin C: 7mg | Calcium: 163mg | Iron: 3mg
Chicken Caesar Salad Wraps
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Chicken Caesar Salad Wraps
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Servings: 6 wraps
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Asian Grilled Chicken Sandwich

Asian Grilled Chicken Sandwich

Grilled chicken, Asian seasonings and Lady’s Choice Chicken Spread. The perfect ingredients for a sandwich that will have them eating every last crumb.

 

Prep Time:    5 min           Cook Time:  10 min             Total Time :  15 min           Serves:  1

 

Now that I’m trying to get back on the healthy track, I came up with this grilled chicken sandwich recipe that’s healthy and will keep my pregnant tummy full and satisfied. I need the carbs from the baguette to keep me going through the day!

This grilled chicken sandwich is perfect for a healthy dinner or lunch. You get your protein with the chicken, veggies in the vinegar-y asian style slaw and your carbs from the crispy baguette.

 

Ingredients

  • 1/2 cup sweet soy sauce
  • 1 tbsp sesame oil
  • salt and pepper (as needed)
  • 2 pc chicken breast fillet
  • 1/8 pc baguette, sliced into half lengthwise, toasted
  • 4 tbsps Lady’s Choice chicken spread
  • 3 pc romaine lettuce
  • 1/2 pc plum tomatoes, sliced

 

Steps

  1. Mix together sweet soy sauce and sesame oil.
  2. Season chicken breast fillets with salt and pepper. Grill each piece while basting with the sweet soy sauce and sesame oil mixture.
  3. Spread Lady’s Choice Chicken Spread on one side of each bread.
  4. Assemble lettuce, tomatoes, and grilled chicken on top of one bread then cover with the other.
Grilled Chicken Sandwich with Asian Slaw
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Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Grilled Chicken Sandwich with Asian Slaw
Print Recipe
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Servings Prep Time
1 5 min
Cook Time Passive Time
10 min 15 min
Ingredients
Servings:
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Chicken and Cashews

Chicken and Cashews

Prep: 30 mins           Total: 30 mins         Yield: 4 servings (serving size: about 3/4 cup)

 

Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.

 

IngredientsIngredient

  • 3 tablespoons low-sodium soy sauce, divided
  • 2 tablespoons dry sherry
  • 4 teaspoons cornstarch, divided
  • 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
  • ½ cup fat-free, less-sodium chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon honey
  • 2 teaspoons sesame oil, divided
  • ¾ cup chopped onion
  • ½ cup chopped celery
  • ½ cup chopped red bell pepper
  • 1 tablespoon grated peeled fresh ginger
  • 2 garlic cloves, minced
  • ½ cup chopped green onions (about 3 green onions)
  • ¼ cup chopped unsalted dry-roasted cashews

 

Directions Instructions

Step 1
Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.

Step 2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.

Step 3
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

 

Nutrition Facts

Per Serving: 257 calories; fat 9g; saturated fat 1.9g; mono fat 4.2g; poly fat 2.3g; protein 26g; carbohydrates 17g; fiber 1.9g; cholesterol 63mg; iron 2mg; sodium 584mg; calcium 45mg.

 

 

Chicken and Cashews
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Southwest Quesadillas

Southwest Quesadillas

 

One of my favorite appetizers are Southwest Eggrolls, I order them all the time at Chili’s and The Cheesecake Factory.  I also make Southwest Eggrolls at home!

But Southwest Eggrolls are usually fried, that’s what makes them so good!  But anything fried pretty much means high in calories and everything else that aren’t the healthiest things to eat.  So I recently thought why not make Southwest Quesadillas?  After all Quesadillas aren’t deep fried, they’re grilled, so much healthier I think.

I usually make a batch of the Southwest Eggroll filling and using them in quesadillas works as well. Instead of rolling the filling burrito style I grill it on a tortilla, whole wheat of course!

You can make a batch of the filling and use it however you want.  You can freeze the filling and thaw it out when needed.  Or you can roll them into eggrolls and freeze until ready to use. However you choose to use it this Southwest filling is very versatile.  Did I mention it’s a pretty healthy choice too?

Yes the filling is pretty health.  It’s got fiber, protein, and other vitamins, and it’s fairly low in calories and fat.  So go a head make a batch today!

So here’s how to make Southwest Quesadillas!

Southwest Quesadillas

Southwest Eggroll filling click here

Whole Wheat Tortillas (you can use any type of tortilla)

Shredded Cheddar Cheese

Chopped Cilantro

Cooking Spray

Toppings of your choice:  Salsa, Sour Cream, Guacamole, etc.

Spray a skillet with cooking spray.

Heat skillet and place 1 tortilla in it.

Sprinkle shredded cheddar all over the tortilla.

Spoon about 1/2 Cup of Southwest Eggroll filling on HALF the tortilla.

Lift the other half of the tortilla with a spatula and fold it over the filled half.

Press the top half down and cook about 1 minute.

Carefully flip the quesadilla over and cook the other side about 1-2 minutes or until it starts to turn crunchy and cheese is melted.

Remove from heat and cut into 4 triangles.

Serve hot with your favorite toppings.

Southwest Quesadillas
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Lemon Pepper Chicken

Lemon Pepper Chicken

“Hey Nana what’s for dinner?”  is the perpetual question at our house.  Thinking about what to make for dinner is a problem that people have complained about for years.  I remember my grandmother saying that she’d happily cook anything as long as someone told her what to cook.  I feel the same way!  But that seldom happens at our house so I’m always in search of something to make for dinner.

Since it’s summer time I try to make lighter fare.  Something simple and tasty to be exact.  I mean seriously who wants to slave over a hot stove in the heat of Summer??  Not I that’s for sure!

This Lemon Pepper Chicken fits the bill!  It’s tasty, light, healthier, and best of all super easy!  I serve it with sautéed veggies, whatever’s in season or what I find at Costco or Sam’s Club, and riced cauliflower.  This meal is pretty low in calories and is keto friendly for those watching carbs.

My family loves it!  So here’s the recipe!

Lemon Pepper Chicken

Ingredients:

4 Boneless Skinless Chicken Breasts, sliced in half thru the middle to make 8 thin slices.

1/2 Cup Flour or Coconut Flour if you want carb friendly

1 Tbs. Lemon Pepper 

1 Tsp. Garlic Powder

2 Tbs. Avocado Oil

1 Cup Chicken Broth

1 Tbs. Butter

1 Lemon – Cut half to use the juice, and cut the other half into slices

Instructions:

Combine flour and spices in a small container and mix well.

Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.

Dredge chicken slices in flour mixture, shake off excess.

Place in hot skillet and cook each side until done, about 3 minutes per side.

Set aside cooked chicken.

Add chicken broth to skillet and deglaze.

Squeeze lemon juice from the half of the lemon into broth and stir.

Melt butter in broth.

Lower heat and cook until sauce starts to thicken.

Add back cooked chicken slices and lemon slices.

Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don’t cook too long and allow all the sauce to evaporate.

Serve warm with your favorite veggies and side dishes.

 

 

Lemon Pepper Chicken
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Instructions
  1. Combine flour and spices in a small container and mix well.
  2. Heat oil in heavy skillet, I prefer a cast iron skillet, but use what you have.
  3. Dredge chicken slices in flour mixture, shake off excess.
  4. Place in hot skillet and cook each side until done, about 3 minutes per side.
  5. Set aside cooked chicken.
  6. Add chicken broth to skillet and deglaze. 
  7. Squeeze lemon juice from the half of the lemon into broth and stir. 
  8. Melt butter in broth.  
  9. Lower heat and cook until sauce starts to thicken.
  10. Add back cooked chicken slices and lemon slices. 
  11. Spoon sauce over all and cook another 5-10 minutes or until sauce is thicker.  Don't cook too long and allow all the sauce to evaporate.  
Recipe Notes

Serve warm with your favorite veggies and side dishes.

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