Tag: chicken

Keto Buffalo Chicken Cauliflower Casserole

Happy 2021! It’s a new year and I know we are all so thankful for that. I didn’t publish any blog posts in 2020. It’s kind of hard to believe, but honestly I was just trying to survive a very trying year as many of us were and not feeling overly inspired to write. I am feeling so much more positive about the new year and with that comes some much needed inspiration! I’m getting back into the swing of things with content creation and I’m excited to share my first recipe of 2021!

My husband and I really fell off the healthy eating train in 2020. I think a lot of us did. We were home more, had more time on our hands and I used that extra time to bake lots of goodies! In the last couple months, we’ve been getting into a much healthier routine. I’ve been working out every day, eating healthier and my husband actually started doing the Keto diet. I personally am not a huge fan of Keto, but I know it works for a lot of people including my husband. So when he started his new diet, I was forced to get really creative in the kitchen and come up with some Keto inspired dishes.

We both love Buffalo chicken and luckily most Buffalo sauce is low in carbs. I’ve also been on a cauliflower kick in the new year. Cauliflower, cauliflower rice, cauliflower mash, the cauliflower list goes on and on and I just can’t get enough cauliflower. So in my head I dreamt up this amazing Keto Buffalo Chicken Cauliflower Casserole. I honestly wasn’t sure how it was going to turn out, but it was GOOD! My husband went back for seconds, so that’s how I know it was a hit. Spicy buffalo chicken combined with a creamy cheese mixture, mixed with cauliflower is my new guilty pleasure that isn’t really all that guilty because it’s relatively healthy. Also, to make things super easy you can use your slow cooker to do a majority of the work and then just throw the mixture into a casserole dish and bake right before serving. I hope you love this recipe as much as I do!

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 Keto Buffalo Chicken Cauliflower Casserole
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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 8 hours
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Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 8 hours
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Instructions
  1. In your slow cooker, add 2 large boneless chicken breasts and pour 1 cup of Buffalo sauce over top of the chicken. Cook on low for 8 hours.
  2. Once cooked, shred chicken in the slow cooker. Add 8 oz of cream cheese, ½ cup of sour cream, 1 cup of shredded cheddar cheese and blue cheese crumbles to taste to the chicken and combine until creamy. It should look like Buffalo chicken dip when you are all done mixing.
  3. Preheat the oven to 350 degrees F and grease a 9x13 casserole dish.
  4. Steam cauliflower and drain out any liquid. Add cauliflower to creamy Buffalo chicken mixture and combine.
  5. Pour Buffalo chicken cauliflower mixture into the greased casserole dish and top with remaining cheese. Bake for 30 minutes uncovered at 350 degrees F.
  6. Remove casserole from oven and let it rest for 10 minutes before serving. Serve up with a side salad or veggie.

LongHorn Inspired Parmesan Crusted Chicken

This post is inspired by one of my favorite restaurant chain meals of all time…LongHorn’s Parmesan Crusted Chicken. That’s right folks my go to meal at a steak house is chicken, but it’s literally so good! This marinated chicken is topped with a cheesy panko bread crumb mixture that is pure heaven.

I like to marinate the chicken overnight, but you could probably get away with marinating it for just an hour or two. This is a perfect dish for a quiet date night at home or for family dinner. I like to serve this paired with creamy mashed potatoes and a veggie.

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 LongHorn Inspired Parmesan Crusted Chicken
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Prep Time 30 minutes
Cook Time 20 minutes
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Marinated Chicken
Parmesan Crust
Prep Time 30 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Marinated Chicken
Parmesan Crust
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Instructions
  1. Filet the chicken breasts into cutlets.
  2. Combine all marinade ingredients into a gallon Ziplock bag, seal and shake to combine. Add chicken cutlets into marinade, seal bag and refrigerate overnight.
  3. Preheat oven to a low broil.
  4. Sear the chicken breast cutlets over medium-high heat for 3 to 4 minutes on each side and place onto a greased baking sheet.
  5. Mix together ranch ¼ cup of ranch dressing and 1/4 cup of shaved Parmesan.
  6. In a separate microwave safe bowl, melt 4 tbsp of butter. After melted, add in the panko breadcrumbs and the remaining ¼ cup of Parmesan cheese.
  7. Top each chicken cutlet with 1 slice of provolone.
  8. Then spread a spoon full of the ranch and Parmesan mixture over each chicken cutlet.
  9. Lastly sprinkle each chicken cutlet with the panko breadcrumbs.
  10. Place the chicken into the oven on a low broil until cheese melts and the panko breadcrumbs are golden brown. Remove and cut into one of the chicken cutlets to ensure it’s cooked all the way. Enjoy all the cheesy chicken goodness!

Slow Cooker Chicken Verde and White Bean Soup

Happy Fall! I am so thrilled that Fall is officially here! I love everything about this time of year, the beautiful fall foliage, the cooler temps and the anticipation of the holidays that are quickly approaching. Also, I love October because almost all of my family member’s birthdays are in October, including mine. And as fate had it, my husband’s birthday is conveniently October 1st and mine is just three days later on October 4th. It’s safe to say that we will never forget each other’s birthdays.

Now that cooler temperatures have arrived, I’ve been resurfacing some of my Fall and Winter soup recipes. Soup is always one of my go-to weeknight dinners because it is typically pretty low maintenance. It’s always nice to throw into a slow cooker in the morning and come home to a piping hot pot of soup. Soup is such a comforting food and perfect for this time of year.

I’m kicking off the Fall season with this delicious Mexican inspired soup recipe, Chicken Verde and White Bean Soup. I love Mexican food. We probably eat it at least once a week, so I have a nice arsenal of Mexican inspired recipes that I like to rotate through. This soup is perfect to serve if you are hosting guests for football game day. It’s also an easy recipe to throw into the slow cooker in the morning and come home to after a long day of work. Packed with flavor and a little heat, this soup will surely spice up your day!

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 Slow Cooker Chicken Verde and White Bean Soup
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Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours
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Cuisine Mexican
Prep Time 15 minutes
Cook Time 8 hours
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servings
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Instructions
  1. Slice 1 fresh jalapeno in half length wise, remove the seeds, dice finely and then set aside. If you aren’t a huge fan of spicy food, feel free to use half of the jalapeno in the soup or omit this ingredient completely.
  2. Cut 1 lime in half and set aside.
  3. Place 2 boneless chicken breasts in the slow cooker.
  4. To the slow cooker, add 1 can of green chiles, 1 can of navy beans, 1 cup of frozen white sweet corn, ½ cup of salsa verde, 1 packet of taco seasoning, fresh jalapeno to taste, squeeze in the juice of 1 lime and finally pour in the container of chicken stock over top all of your ingredients.
  5. Stir the ingredients together, cover with the lid and set the slow cooker to “low” for 8 hours.
  6. After cooking for 8 hours, remove the chicken breasts from the slow cooker, shred the chicken and return the chicken back into the soup once completely shredded.
Recipe Notes

This soup is great on its own, but it’s also great to top with shredded cheese, cilantro, crushed up tortilla chips and you can even squeeze in some extra lime juice.

Spicy Ranch Chicken Salad

It’s hot outside! Originally, I was scheduled to post a slow cooker soup recipe this week and then a major heat wave swept over the East Coast. I could not even fathom consuming a bowl of hot soup this week, so instead I opted for something chilled.

Recently, I asked y’all what kind of recipes you wanted to see on the blog and I received a request for easy lunch prep recipes. You ask, and you shall receive! So here it is, Spicy Ranch Chicken Salad.

I discovered this amazing homemade ranch dressing recipe a couple years ago in “The Pioneer Woman Cooks: A Year of Holidays” cook book, which is authored by Ree Drummond. She is seriously one of my food blogger idols and if any of you are familiar with her Food Network show, you know that she has several variations of ranch dressing. This version is my favorite and I’ve tweaked it a bit by increasing the amount of cayenne pepper in my dressing, so that it’s even spicier. I appreciate spicy foods, but if you don’t you can certainly decrease the amount of cayenne pepper.

My brilliant idea? Use this insanely creamy ranch dressing as the base for chicken salad. The spicy ranch combined with chopped green onions and tender chicken makes for a chicken salad that is loaded with flavor. Disclaimer, I like to load this chicken salad up with ranch so that it is more of a creamy texture opposed to chunky. If you prefer a chunky chicken salad, simply decrease the amount of dressing. However, you might want to taste the ranch first before making that call because its seriously life changing. My favorite thing about this chicken salad is you have so many options as to how to serve it. You can serve it in a wrap, on crackers or over a bed of crisp greens. My favorite way to enjoy this chicken salad is over a bed of crunchy romaine with fresh veggies and some extra ranch dressing. This chicken salad is perfect to meal prep on the weekend and eat throughout the week.

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 Spicy Ranch Chicken Salad
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Instructions
  1. Add approximately ¼ cup of water to the bottom of a slow cooker. Place the boneless chicken breasts in the slow cooker, cover with the lid and set the slow cooker to “low” for 8 hours.
  2. After cooking for 8 hours, remove the chicken breasts from the slow cooker, shred the chicken and set aside to cool.
  3. Rinse and chop your green onions. Set aside.
  4. Press and mince 2 cloves of garlic.
  5. In a large mixing bowl, combine 2 cups of mayo, 1 cup of sour cream, 1 cup of buttermilk, 1 tsp of salt, 1 tsp of black pepper, 1 tsp white vinegar, 1 tsp of Worcestershire sauce, ½ tsp of cayenne pepper, and the minced garlic. Whisk together until completely combined. I like to reserve half of the dressing, so I have a little extra to drizzle over greens. Pour approximately half of the mixture into an airtight container and refrigerate for up to 7 days.
  6. Once the shredded chicken has cooled, add it into the large mixing bowl with the remaining dressing and stir to combine. This will make an extremely creamy chicken salad, almost like a spread. If you prefer a chunkier chicken salad, just simply mix in less dressing. Mix in chopped green onions to taste and spoon into an airtight container and refrigerate for up to 4 days.

Chicken Pot Pie

I recently volunteered at The Hackerman-Patz Patient and Family Pavilion at The Johns Hopkins Hospital, which provides temporary and short-term housing for cancer patients and their caregivers. A couple times a year, my work colleagues and I, prepare and serve food to those who are residing at the pavilion. It’s always such a rewarding experience to meet the patients and caregivers.

When I think about comfort food, the first dish that comes to mind is chicken pot pie. I’ve always loved chicken pot pie. Each year on my birthday, my mom always let me pick what I wanted for dinner and I always requested chicken pot pie. Now that it’s getting colder here in Maryland, I thought this would be the perfect dish to serve at The Hackerman-Patz Patient and Family Pavilion.

I adapted this recipe from my mom’s version, but I’ve since evolved the recipe to make it my own. Everything about this pot pie is perfect. Hot creamy filling with shreds of chicken and crisp veggies, which are all nestled under a flaky golden pie crust. Can you say YUM?! It’s delicious. The patients and their caregivers thought so to. In fact, this chicken pot pie was the first dish to be completely eaten at the event. Want to know the best thing about this recipe? It’s so easy! Ready to give it a try? You surely won’t be disappointed!