Kung Pao Chicken

My family loved this recipe. It had a little bit of a kick to it but it wasn't too spicy. If you want more heat add more crushed red pepper but this was the perfect amount of heat for my kids. The only complaint I had is there weren't any leftovers. Maybe next time I'll double it.

Printable Recipe

Kung Pao Chicken
1 1/2 lb boneless skinless chicken breasts, cut into bite sized pieces
1 Tbsp cornstarch
2 tsp sesame oil
2 Tbsp vegetable oil
4 green onions, chopped
2 large garlic cloves, minced
1-2 tsp fresh ginger, grated
1/2 tsp crushed red pepper flakes
3 Tbsp seasoned rice vinegar
3 Tbsp soy sauce
1 tsp sugar
1/2 cup roasted peanuts
cooked white rice

Combine chicken with cornstarch in a medium bowl and toss until evenly coated. Combine the vinegar, soy sauce, and sugar in another bowl and set aside.

Heat a large skillet or wok with sesame oil and vegetable oil over medium high heat. Once the pan is smoking hot add the chicken and stir fry for 5-6 minutes or until no longer pink inside. Remove chicken and set aside.

Add the green onions (leaving a few for garnish), garlic, ginger, and red pepper flakes to the wok and stir fry for 30 seconds, stirring constantly. Add the vinegar/soy sauce mixture to the pan along with the chicken and peanuts. Coat evenly with sauce and heat through. Serve over rice and top with remaining green onions.

Serves 4-6

Recipe adapted from For the Love of Cooking

Past Recipes:
One year ago: Chicken Tikka Masala
Two years ago: Lindt Truffle Chocolate Cupcakes
Three years ago: Chicken Roll-Ups

Mexican Chicken Lime Soup

My kids aren't usually big on soup but for some reason, they went nuts over this soup. They couldn't get enough! There are a lot of chicken tortilla soup recipes out there but this one is a little different because of the chipotle chiles. It gives it a unique flavor and it's so delicious!

Printable Recipe

Mexican Chicken Lime Soup
2 Tbsp olive oil
1 1/2 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 onion, finely chopped
6 cloves garlic, minced
2-3 Tbsp canned chipotle chiles in adobo sauce, minced
6 cups chicken broth
2 cans black beans, rinsed and drained
1/2 cup chopped fresh cilantro
juice of 2 limes
salt and pepper to taste
1 avocado, thinly sliced
crushed tortilla chips

In a large pot, heat oil over medium  heat. Add chicken and season with salt and pepper. Cook for about 5 minutes. Add onion and garlic and cook until tender and chicken is cooked through. Stir in chipotle chiles, then stir in the chicken broth and black beans. Bring to a boil then reduce heat to low and simmer for 15 minutes. Stir in the cilantro and lime juice. Season with salt and pepper to taste. Place avocado slices in each bowl and pour the soup on top. Top with crushed tortilla chips.

Serves 6

Recipe adapted from Rachael Ray

Past Recipes:
One year ago: Southwest Avocado Bean Dip
Two years ago: Andes Mint Brownies
Three years ago: Oven Fried Chicken

Baked Chicken Bacon Ranch Taquitos

Printable Recipe

Baked Chicken Bacon Ranch Taquitos
8 oz cream cheese, softened
12 slices of bacon, cooked and crumbled
2 lbs chicken breasts, cooked and shredded
2 cups shredded monterrey jack or cheddar cheese
3-4 Tbsp green onion, chopped
1 packet dry ranch dressing mix
20 (6-inch) flour tortillas
salt
cooking spray

Preheat oven to 425. Cover a large baking sheet with aluminum foil and spray lightly with cooking spray.

Mix together cream cheese, bacon, chicken, cheese, and green onions. Add about 1/2 of the packet of ranch dressing mix and stir until combined. Taste mixture and add more ranch dressing mix if you want more ranch flavor.

Spoon 2-3 Tbsp of chicken mixture in the middle of a tortilla. Roll up and place seamside down on the baking sheet. Repeat with remaining tortillas. Spray with cooking spray and sprinkle with salt.

Bake for 15-20 minutes or until golden and crispy. Serve with ranch or salsa ranch (equal parts of ranch and salsa.)

Recipe adapted from Six Sisters' Stuff

Past Recipes:
One year ago: Frosted Cream Cheese Sugar Cookie Bars
Two years ago: Chicken Taquitos
Three years ago: Swiss Mushroom Chicken

White Chocolate Snickerdoodle Blondies

This recipe has been moved to The Traveling Circus.

Click here for the recipe.

White Chocolate Snickerdoodle Blondies

Chicken and Basil Dumplings

Printable Recipe

Chicken and Basil Dumplings
2 tsp olive oil
1/2 onion, diced
3-4 carrots, sliced
3 stalks celery, diced
2 cloves garlic, minced
8 cups + 1/4 cup chicken broth, divided
1 tsp dried basil
salt & pepper to taste
2 cups cooked, shredded chicken
1/4 cup cornstarch
1 Tbsp fresh parsley or 1 tsp dried

Dumplings:
1 1/4 cup flour
1/2 tsp dried basil
1/2 tsp garlic powder
1/4 tsp salt
2 tsp baking powder
2 Tbsp butter, softened
1/2 cup buttermilk
1 egg, lightly beaten

Heat olive oil in a large pot. Add onion and cook for 3-4 minutes until soft. Add carrots, celery, and garlic. Cook, stirring constantly, for 1 minute. Add 8 cups chicken broth, basil, salt, and pepper. Bring to a boil; reduce heat to medium low and cook, covered for 15 minutes or until vegetables are soft.

For the dumplings, combine flour, basil, garlic powder, salt, and baking powder. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Combine buttermilk and egg and add to flour mixture, stirring until just combined.

Add chicken to the soup and season with salt and pepper, if needed. Bring to a simmer over medium-high heat. Combine cornstarch and remaining 1/4 cup chicken broth until smooth. Stir into soup and simmer for 3 minutes.

Reduce heat to medium-low and drop dumpling dough, 1-2 tsp per dumpling, into the soup. Cover and cook for 7 minutes. Do not let the broth boil. Add parsley to the soup and serve.

Recipe adapted from For the Love of Cooking 

Past Recipes:
One year ago: Mexican Flatbread Pizza
Two years ago: Chicken Nachos
Three years ago: Creamy Chicken and Noodles

Butter Cream Chicken

Printable Recipe

Butter Cream Chicken
6 boneless skinless chicken breasts (about 2 lbs)
1 1/2 sleeves Ritz crackers, ground into crumbs
olive oil
1 cup chicken broth
2 Tbsp butter
1 cup + 2 Tbsp half and half, divided
1/2 tsp dried thyme
2 Tbsp cornstarch
salt and pepper to taste

Pour Ritz cracker crumbs into a shallow pan. Heat olive oil in a large skillet. Press chicken into crumbs to coat both sides. When the oil is hot, add chicken to skillet. (You may need to do this in two batches.) Cook chicken for about 4-5 minutes on each side until cooked through. Remove to a plate and cover with foil.

Whisk in chicken broth and butter to the skillet, scraping any bits that are on the bottom of the pan. Add 1 cup half & half and thyme. Bring to a boil, stirring constantly. Combine cornstarch with remaining 2 Tbsp half & half. Stir until smooth. Whisk into pan. Return to a boil; reduce heat and stir until thickened. Add salt and pepper to taste. Serve sauce over chicken.

Recipe adapted from Jamie Cooks It Up

Past Recipes:
One year ago: Ground Beef Stew
Two years ago: Fish Tacos
Three years ago: Tacos

Pepperoni Pizza Puffs

These little pizza bites were delicious! They were a perfect appetizer for our New Year's Eve party.

Printable Recipe

Pepperoni Pizza Puffs
3/4 cup flour
3/4 tsp baking powder
1 Tbsp Italian seasoning
pinch of salt
pinch of red pepper flakes
3/4 cup milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 cup cubed pepperoni
1/2 cup marinara sauce

Preheat oven to 375. Grease a 24-cup mini muffin tin. In a large bowl, whisk together flour, baking powder, Italian seasoning, salt, and red pepper flakes. Whisk in the milk and the egg. Stir in the mozzarella, parmesan, and pepperoni. Let stand for 10 minutes.

Stir the batter and pour into prepared muffin cups. Bake for 20-25 minutes, until puffed and golden.

Microwave the marinara sauce until warmed through. Serve the pizza puffs with the warm sauce for dipping.

Makes 24 mini muffins

Recipe adapted from Lick the Bowl Good

Past Recipes:
One year ago: Tomatillo Salsa
Two years ago: Creamy Green Chile Chicken Enchiladas
Three years ago: Homemade Salsa