Vittles Divine

I. love. this. chicken. This dish was inspired by the popular Spicy Honey Chicken at Our Best Bites. I messed around with the concept until I got just the gentle Asian flavor that I was looking for! Oh, and this isn't spicy. At all. I've had it with fried rice, on salad, and in a sandwich. It is Kinley's Most Favorite Chicken Ever, by a landslide. Enjoy! Ingredients: 2 packages of boneless, skinless chicken thighs, about 4 pounds (16-20 thighs). Yes, do it with thighs . Really. 2 Tbs vegetable oil Rub: 4 tsp garlic powder 4 tsp chili powder 1 tsp onion powder 1 tsp coriander 2 tsp kosher salt 1 tsp cumin 2 tsp ground ginger Glaze: 1 C Honey 2 Tbs Rice Vinegar Directions: Unroll chicken thighs and use scissors to trim fat and other ickies. Drizzle 2 Tbs oil over the chicken and use your hands to make sure it lightly coats every piece. Put rub ingredients into small bowl, mix thoroughly. Use the rub to cover each chicken thigh. It's called a "rub" fo...

Mmmmm..... chicken that is equally delectable as a main dish or salad fixin's. Home run. Ingredients 3.5 pounds boneless, skinless chicken breast, trimmed of all yucky parts 4 Tbs butter 1/2 cup honey 1/4 cup dijon mustard 1/2 tsp salt 1 tsp curry powder Directions: Melt butter in 9 x 13 pan. In separate bowl, mix butter, honey, mustard, salt, and curry powder. Pour all sauce into the pan with the butter. Roll chicken around in the pan, coating well. Arrange in single later. Bake uncovered at 375 degrees for approximately 55 minutes, or until rich, glazed, and thoroughly cooked, basting every 20 minutes. To baste, I just take it out of the oven for a minute and use a spoon to re-douse the chicken with the juices/sauce. Be sure to use a clean spoon each time.

If you like my Apricot Chicken recipe , here is a similar take with a recipe I received from my friend Susie. It's subtly different, a little less sweet, and was equally well-received by those who dine at my table. Like the Apricot Chicken recipe, this is very very fast to make! Ingredients: 4 chicken breasts 1 bottle french dressing (DO NOT use "creamy" french!! Don't even use "light" creamy french!) 1 can cranberry sauce (with or without whole berries -- I used without) 1 envelope lipton onion soup 1 can mandarin oranges Cooked rice Directions: Combine dressing, cranberry sauce, and soup mix together in a bowl. Fold in can of mandarin oranges (do not drain the oranges). Pour entire mixture over the chicken in a greased 9 x 13 pan. Bake covered on 350 for 60 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.

Last week I made some delicious homemade chicken strips. The recipe came from my food-loving friend Emily, who originally pilfered it from Rookie Cookie . I may never eat another dino nugget for as long as I live. (If you know how deep-rooted my love for dino nuggets happens to be, you'll understand just how much I enjoyed these strips!) Our whole family loved them, even the difficult-to-impress husband. He begrudgingly admitted they were fantastic. Four times. I have made a really yummy Ritz Chicken before and assumed this recipe would turn out to be very similar. It didn't. Since I'm in a declaration kind of mood: I'll never make Ritz Chicken again either. Ingredients 2 sleeves of Ritz Crackers ( I used a generic store brand, not Ritz ) 1/2 cup fresh grated Parmesan cheese 1 tsp paprika 1/2 tsp garlic powder 1/2 tsp salt 1/2 tsp ground pepper 4 or 5 chicken breasts 4 eggs 4 Tbsp honey 2 Tbsp water Directions: Set the oven to 400 degrees. Spray ...

I was originally inspired by this recipe that I found online (it was delicious, btw). I decided to take it in a different direction and the end result was sensational! I'm only judging by the groans of ecstasy from every quadrant of the dinner table, but they're usually pretty reliable food critics. Ingredients 24 rolls Mayonnaise Baked chicken breasts, shredded BBQ sauce of your choice (I'm a sucker for KC Masterpiece Hickory Brown Sugar) Cheddar or provolone cheese, shredded or sliced Brush Sauce 1/4 c. melted butter 1 Tbs mustard 1 Tbs Worcestershire sauce Optional Toppings Lettuce Tomatoes Sliced apples Cole slaw Carmelized onions Avocado Directions Mix together shredded chicken with bbq sauce until well coated. Slice rolls in half. Spread of mayo on the inside of each roll. Assemble rolls with bbq chicken and cheese. Place assembled rolls on a cookie sheet. Mix together the melted butter, mustard, and Worcestershire sauce with a whisk. Brush t...

This recipe came from the Top Family Recipe Collections of two of my friends. Knowing what talented cooks they both are, I took a leap of faith, despite my reservations on the whole concept. Peanut butter? With my pasta ? That seemed rather sacrilegious to this little Italian. Especially when I don't really love peanut butter all that much in the first place. Consider me converted. Thank you , Wendy and Allison! Kinley's response: "Wow... Wow.... WOW . This is good. SO good. If you ever go on The Next Food Network Star, you need to make this for sure to win the whole thing!" I made the recipe exactly as written and it was perfect just the way it was. I wasn't familiar enough with some of the ingredients to mess around anyway. I have never used sesame oil, ginger, rice vinegar, or chili-garlic sauce before. 12 ounces linguine ( NOT 16 ounces!) 2-3 breasts of cooked and chopped or shredded chicken. (I used 2 somewhat large ones) Sauce: 1 ...

This recipe is also good with strips of chicken. And a little easier too.

Sigh... This is a dish that haunts me in my dreams at night until I make it. I love it. I mean I really really love it. I originally got the recipe from my friend Heather W. and it's one of their family favorites too. My kids go bananas (in a happy way) when they find out Rosemary Chicken Pasta is on the menu. It doesn't look like much, but the flavors are unique and addicting. It's crazy good. Ingredients 2 breasts of boneless, skinless chicken 1/2 cup flour 4 tsp olive oil (divided) 4 tsp butter (divided) 1/3 cup diced onions 2 tsp minced garlic 3 cup unsweetened white grape juice 4 tsp chicken boullion 1 tsp ground or regular rosemary leaves 1/2 tsp salt dash pepper 12 ounces angel hair pasta (not 16 oz!!) fresh chives (optional; I have never used them) Directions Cut thawed chicken breasts into bite-size pieces and put into bowl. Pour flour into bowl and stir until chicken is well coated with flour. In a wide, deep skillet, combine 3 tsp olive oi...

This was another Allrecipes.com success story ! This is supposed to be a grilled chicken, but it's barely March. And we're out of propane anyway. Sooo.... it was fantastic broiled in the oven!! Can't wait to try grilling it outdoors this summer! Ingredients 4 boneless, skinless chicken breasts 2/3 cup dijon mustard 1/2 cup honey 4 tbs mayo (fat-free is ok!) 2 tsp steak sauce Directions Soak wooden skewers in water for at least 5 minutes. Cut chicken into chunks and set aside. Mix mustard, honey, mayo, and steak sauce in bowl. Separate in half. Pour half of the mixture onto the chicken and stir well, until chicken is nicely coated in sauce. Thread the chicken on skewers. Place skewers on greased cookie sheet. Broil on one side for approximately 20 minutes. Turn over, baste with remaining sauce and broil for additional 10 minutes or until chicken is completely cooked. It's great for a main dish, sandwich innards, or to use in a salad. Great reviews over here!

My friend Emily recommended The Rookie Cookie website for yummy recipes. A quick perusal of Rookie's listings landed me in the arms of her Sesame Chicken . Mmmm... no more Panda Express for us. Sesame Chicken Ingredients 2 lbs boneless, skinless chicken breast, trimmed of any fat and cut into bite-size pieces 2 Tbsp flour salt and ground pepper 2 Tbsp olive oil 1/2 cup soy sauce 1/2 cup sugar 2 tsp sesame seeds 1 stalk green onion, chopped** 2 cups white or brown rice, cooked according to package directions In a bowl, combine soy sauce and sugar and stir well to combine. Set aside. In a large mixing bowl, combine chicken pieces and flour. Season with salt and pepper. Stir well to combine. Heat olive oil in a large skillet over high heat. Once hot, add chicken. Cook, stirring often, until cooked through, about 5-10 minutes, depending on how large or small your pieces are. Transfer chicken pieces onto a plate and put the pan back on the heat. Stir the soy sauce mixture again (some...

We love grillin'! I found several versions of this recipe online. I merged them into what I thought I'd like best. It was awesome and we're doing it again super soon! If you smell somone grillin' it's probably us!! INGREDIENTS 3/4 cup soy sauce 1/4 cup sugar 1 tablespoon vegetable oil 1/4 teaspoon garlic powder 1/2 teaspoon ground ginger 4 small skinless, boneless chicken breasts, cut into 1-inch pieces 1-2 red, orange, or yellow peppers, cut into 1-2 inch pieces. 1 fresh pineapple cut into 1-2 inch pieces 1 onion, cut into 1-2 inch pieces DIRECTIONS Mix first five ingredients. Pour half of mixture over onions, peppers, and pineapple. Stir very well. Let sit for 5-10 minutes, stir well again. Drain/strain marinade back into original container. Pour almost all of remaining marinade (remember to keep some out for basting later!!!) into a bowl with the chicken. (If you don't do this, the pineapple will soak up too much of the marinade). Stir well, refrigerate at...

This dish is a low-fat primavera that I originally found in a Pillsbury magazine. While it's a little more time-intensive than I generally prefer, it's yummy and worth it. Plus, I'm getting faster at streamlining the process. Our whole family loves it and it doesn't taste all that healthy! Ingredients: 16 oz sliced fresh mushrooms 2 cups broccoli florets 1/2 cup chopped onion 1 cup diced tomatoes* 1 cup diced, cooked chicken 2 cups halved fresh snow pea pods (optional, and did not use) 12 oz uncooked fettucini 2 cups fat-free (skim) milk 3 tbs cornstarch 1 tbs chopped fresh basil or 1 tsp dried basil leaves 1/2 tsp salt 1/8 tsp pepper 1 cup light ricotta cheese 1/4 cup shredded fresh parmesan cheese ( not in the green can!!) 3/4 cup chicken broth 4 cloves garlic, finely chopped Directions 1. Cook and drain fettucini as directed on package. Lightly spray with Pam and toss to keep from sticking together. Cook and chop/shred chicken. 2. Meanwhile, in a 2-quart saucepan,...

My friend Jamie gave a recipe for the most amazing chili. We have made it several times and we never get sick of it. It really is fan. tas. tic. This is one of my husband's very very very favorite recipes. I'll just say that regardless of how the ingredients below may sound, this is definitely chili . This is not taco soup! Ingredients 1 can chicken broth 2 lbs ground beef (you can substitute 1 of the pounds with pork) 3 cooked, shredded chicken breasts 3 cans "ranch style" beans 2 C sweet corn (frozen) 2  24-oz jars of salsa (I always use one jar of Sam's Choice (Walmart brand) "black bean and corn", and 1 jar of their "garlic and lime".** 1 additional cup salsa if your choice  1 cup brown sugar Directions Brown beef and cook chicken. Mix all other ingredients in the crock pot. Add meat, mix well, and simmer in crock pot on low for 8 hours or high for 4 hours, stirring occasionally. *Be sure to add wet ingredients first , m...

My friend Johanna gave this recipe to me and we make it all the time. So good, so good! This is a regular staple at our house and perfect for taking in a meal to a neighbor. INGREDIENTS 6 cups cooked farfalle (bow tie or mini-bow tie) pasta*** 2 Tbs butter 3 cloves garlic, minced 1 (10.75 o unce) can condensed cream of chicken soup 1 cup milk 1 tablespoon dried parsley 3/4 teaspoon salt 1/4 teaspoon ground black pepper 2-3 cooked skinless, boneless chicken breasts, cut or shredded into bite-size pieces Approx 1/3 cup sun-dried tomatoes, drained 4 tablespoons grated Romano or parmesan cheese (not from the green can!) DIRECTIONS In a large pot with boiling salted water cook farfalle pasta until al dente. Drain. Meanwhile, melt butter in a large saucepan. Add garlic cloves and cook until garlic browns. Add the cream of chicken soup, stir in the dried parsley, salt, and ground fresh pepper. Blend milk and tomatoes gently in food processor or blender and add to pot. Let simmer for 5-10 m...

I got this from an online bloggy friend, Marci. This is my most favoritest-est enchilada recipe. We are always looking for good enchilada/burrito recipes, so if you have one, please share! Chicken Enchiladas Originally from Better Homes and Garden Cookbook, 1989 Edition.  14 flour tortillas, soft taco size  1 cup chopped onion  3 TBS minced garlic  2 tsp ground coriander  1/2 tsp pepper  4 Tbsp butter  6 Tbsp all-purpose flour  1 16-ounce carton sour cream  2 cans chicken broth  2 4-ounce can diced green chili peppers, drained  2 cup shredded cheese  7 cups chopped chicken (or turkey) Olives, optional garnish Tomatoes, optional garnish Green onions, optional garnish Directions For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove...

I prefer to make my apricot chicken in the oven, not in the crock pot. This dish appears on our table with alarming frequency and my kids love it as much as anyone. Ingredients: 3-4 chicken breasts 1 bottle french dressing (DO NOT use "creamy" french!! Don't even use "light" creamy french!) 1 jar apricot preserves/jam 1 envelope lipton onion soup 1 cup water Cooked rice Directions: Combine water, dressing, preserves, and soup mix together in a bowl. Pour over the chicken in a greased 9 x 13 pan. Bake covered on 350 for 80 minutes. Take chicken out and shred. Mix chicken back into sauce. Serve over rice.

This easy, tasty chicken recipe requires no marinading time ! It was so easy and so flavorful! I found a version of it on www.allrecipes.com Orange BBQ Chicken Kabobs Cut chicken into kabob-sized chunks and put on skewers. Mix 2 parts BBQ sauce and 1 part orange juice concentrate. (I mixed two separate batches just to make sure there was no raw chicken cross contamination.) Spoon generous amount over kabobs Place on grill and cook for 10 minutes Flip over with tongs and brush remaining sauce onto kabobs. Grill for additional 5-10 minutes until chicken is thoroughly cooked. This can also be done in the oven! Put the kabobs on a lightly sprayed cookie sheet. BROIL for about 20 minutes on one side, flip, sauce up again, BROIL for about 10 minutes on the other side!