Category Archives: chicken

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234This recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!

Obviously this recipe can be cut in 1/2 for a smaller group.


1 stick butter or margarine

1/2 cup minced yellow onion

2 large cloves garlic, minced

1/4 cup Dijon Mustard

1/2 cup mild honey

1 teaspoon kosher salt

a rounded teaspoon curry powder

2 tablespoons peach or mango chutney ( available in most supermarkets)

small handful of dried currants or chopped dark raisins

2 roasting chickens  cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan


you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.

to make sauce:

Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.

Chicken Prep

I would spray each baking sheet with pam cooking spray first

Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.

To Bake Chicken:

place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.

to serve:

Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.

*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.

Happy Holiday from my Kitchen to Yours

Baked Chicken Meatballs

I love meatballs — all kinds of meatballs and these were just delicious. I made with Basil Pesto Pasta and it was just perfect. You can also drop these into any red sauce for a delicious meal. They are very easy to make and we ate some and I stored the rest in the freezer for the next time.


1 pound ground chicken

1 egg –lightly beaten

1/2 cup Panko or regular breadcrumbs– I prefer Panko

1/2 cup grated Parmesan Cheese

2 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

*crushed red pepper flakes — if you like a little heat add a pinch if not omit


Preheat oven to 400 degrees.

In a large bowl combine all the ingredients. Don’t over-mix just mix till combined

For easy clean-up line your baking sheet with aluminum foil and spray with cooking spray.

Roll the meat into smallish balls — not too small — I think I got 28 balls out of this. Line them up on your baking sheet and bake for app. 20-30 minutes.

Check on them after 20 — I cooked for about 25 minutes. It will depend on your oven and the size of the meatballs.

You can double up this recipe easily for lots of meatballs. And like I said I froze a bunch for next time.

Served with my Basil Pesto Pasta.


Lime-Garlic and Ginger Chicken —

I made this recipe for dinner last night and it was just delicious. It elevated the weeknight bbq chicken for sure . The only thing is this recipe is best left to marinade for at least 6 hours. After breakfast I made the marinade and let it sit all day. This chicken can sit in the marinade for up to 8 hours–just let it come to room temperature before cooking. Not so tough to do and worth the results. If you don’t have an outdoor grill use a grill pan on medium-high . I plan on making this chicken all year round. Not a lot of ingredients at all and very easy to put together.

This can easily be doubled.


1 1/2 to 2 pounds of boneless, skinless chicken thighs which is what I used but feel free to use chicken breasts

Kosher Salt and Freshly Ground Black Pepper

1/3 cup Mayonnaise — now I don’t use diet mayonnaise and the mayo burns off so you won’t be tasting it -the mayo makes it moist and yummy

1 Tablespoon Lime Zest — app. 2 limes and save the lime to squeeze over the chicken

1 Tablespoon finely grated fresh ginger — if no fresh ginger use about 1/8 of a teaspoon of powdered ginger –1/8 to 1/4 of powder is equivalent to 1 Tablespoon Fresh

2 garlic cloves finely minced — I always put my garlic in my mini processor for a fine mince . If you don’t have a mini processor you can just mince by hand but it’s a great little machine to own.


Pat the chicken dry with some paper towels.

In a large enough bowl to add the chicken stir together the mayonnaise, lime zest, garlic, ginger and 1 1/2 teaspoon kosher salt and about 1/2 teaspoon black pepper. Add the chicken to the mayo mixture and stir to coat. I put my chicken in the fridge for the whole day and removed it about an hour before cooking to bring to room temperature.

To grill: Heat your grill to medium high and grill the chicken till cooked through I cooked for about 5 minutes per side and they were perfect. Breasts will cook up faster so just watch them . They’re finished when juices run clear. Turn as necessary to avoid burning them.

If cooking inside the house with a skillet/grill pan cook over medium-high heat also about 5 minutes per side.

I squeezed the fresh lime over before serving and they were just delicious.

Enjoy!!! Simple and Delicious!


Gotta-Love-Cilantro Chicken in Mustard Lime Sauce

Here’s a delicious chicken dish made with lime instead of the usual lemon. It has a nice little kick from the chili powder, and I just adore fresh cilantro. Now I know a lot of you are shaking your heads saying ‘ugh cilantro’, and quite honestly if you’re that cilantro hater this probably isn’t the dish for you. If you are a cilantro lover as I am, then go for it. It’s fresh and savory and super easy to make. I also love when you can combine all the ingredients in the food processor, as it makes for such an easy time. Also , Joel just loved it…who knew he’d like cilantro so much???


1 lb. skinless boneless chicken breasts (not too thick)

1/2 cup fresh lime juice

1/2 cup fresh cilantro, chopped

1/4 cup Dijon mustard

1 Tbsp. olive oil

1 Tbsp. chili powder

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper


Combine lime juice, cilantro, mustard, olive oil, chili powder, salt and pepper in a food processor. Pulse until all ingredients are well combined.  I pat chicken breasts dry with some paper towels first, then place in a 7 x 11 Pyrex baking dish (spray with Pam first). Pour marinade over the chicken, cover and refrigerate for at least an hour (up to 6 hours would be awesome. I like to do it in the morning for that night.)

Heat, grill and cook chicken 4- 6  minutes on each side until browned and cooked in center. I used thin cutlets and they cooked up rather quickly. How long you cook them really depends on the thickness of your chicken breasts.

If you don’t have a grill, you can cook at 350 degrees for about 25 minutes. Or even better a grill pan on the stove-top which I do all year round when I can’t grill.

I served with red peppers and corn roasted on the grill. I also cut up some sweet potatoes and sprinkled a little olive oil and s & p and roasted in the oven for about an hour.

Kung Pao Chicken

Kung Pao Chicken is one of my favorite Chinese food staples in the restaurant and takeout. I decided to make it myself and this is what I did.

It really came together rather quickly even though there are so very many ingredients.

Really delicious and served over brown rice or white rice or any rice or no rice.



For the Marinade:

2 Tablespoons Soy Sauce

1 Tablespoon Dry Sherry

2 Teaspoons Corn Starch

1- 1 1/2 Chicken Tenders or Breasts cut into app. 1 -2 ” chunks– boneless and skinless chicken breasts

For the Sauce:

1 Tablespoon Balsamic Vinegar

2 Tablespoons Soy Sauce

1 Tablespoon Hoisin Sauce

1 Tablespoon Asian Sesame Oil

1 Tablespoon Corn Starch

1/2 Teaspoon crushed red pepper flakes — use less if you like it very mild–this did not make it spicy hot but use at your own discretion

1/4 teaspoon ground ginger

1/3 cup water

For The Stir-Fry Chicken

3 – 3 1/2 Tablespoons Vegetable Oil

3 cloves garlic –minced

1 large red bell pepper , diced

2 stalks celery — I diced but you can slice thinly into small pieces do whatever you prefer with it

1/4 teaspoon kosher salt

5 scallions, white and green parts — I diced but you can slice thinly here too

1/3 cup whole roasted unsalted cashews



Marinate the chicken . In a medium size bowl, whisk together the soy sauce, dry sherry and cornstarch until the cornstarch is dissolved. Add the cut up chicken and toss to coat. Let it stand at room temperature for at least 15 minutes, stirring occasionally. I did this step and then proceeded with the rest of the recipe.

Prepare the sauce: In another medium bowl whisk together all of the sauce ingredients until the cornstarch is dissolved.

Heat a large non-stick skillet or a regular skillet ( spray first with cooking spray) Heat till very hot then add 1 Tablespoon of the oil and swirl to coat. Add the bell pepper, celery and salt . Cook and stir frequently until slightly softened and starting to brown, app. 5 minutes. Transfer the vegetables to a large bowl and set aside.

Add an additional 1 Tablespoon of the vegetable oil to the pan and set over high heat again. Add half of the chicken ( don’t crowd it) and brown on one side about 2 minutes. Turn the chicken pieces and continue cooking for another 2 minutes — just till chicken is cooked through. Transfer this chicken to bowl with vegetables. Add another tablespoon of vegetable oil to the pan and add the remaining chicken and cook the same way as first batch. Add app. 1/2 Tablespoon more oil to the pan along with the garlic and scallions and cook stirring the chicken for another minute. ( if pan still has enough oil you can omit this 1/2 Tablespoon of Oil)

Add the rest of the chicken and vegetables to the pan along with the sauce. Reduce the heat to low and cook until chicken and vegetables are cooked through and the sauce is nice and thick about a minute or two depending on the size of your chicken chunks. Stir in the nuts — I keep them whole or you can chop up. Taste and adjust seasonings but I thought it was just perfect. The sauce will thicken as it sits so if necessary put a few tablespoons of water if too thick.

I served over rice and we ate it right away so sauce was just perfect. If you prepare early the sauce may thicken.

Loved this recipe and will definitely add to my rotation . It seems like a lot of work but honestly it came together rather quickly.


Pizza Chicken — a little lighter version

This is a fresh take on a heavier more classic Chicken Parmigiana. I mean don’t get me wrong sometimes there’s nothing better than the classic version but other times you just want to lighten it up. I had thin chicken breasts, tomatoes and I had bought a ball of fresh mozzarella. Didn’t want to fry up the cutlets and was sort of craving a parmigiana type of meal. This is what I did last night.

Improvise and use what you have in the house — any balsamic will work and more or less tomatoes will work , and if you don’t have fresh mozzarella use shredded or whatever you have in the house. This recipe is sort of loose and will work with different variations of ingredients. My kind of recipe. It’s a quick prep and a quick cook because of the thin chicken breasts.


1 Package thin-sliced skinless, boneless chicken breasts app. 1 – 1 1/2 lbs.

18 oz. of grape tomatoes — you can half but I left mine whole and you can also add more tomatoes if you’d like– feel free to improvise here

1/4 cup extra-virgin olive oil

1 tsp. white balsamic or white wine vinegar or any balsamic vinegar will do

2 minced garlic cloves

1 Tbsp. plus 1 tsp. dried oregano

2 tsp. kosher salt –divided — you may need a little more to season the chicken I just estimated

1 tsp. freshly ground black pepper

app. 10 oz. fresh mozzarella thinly sliced into rounds


Preheat oven to 400 degrees. Spray a large size rimmed baking sheet with cooking spray.

In a large bowl toss tomatoes, olive oil, vinegar,  garlic, 1 Tbsp. oregano, and 1 Tsp. Kosher Salt then pour them onto rimmed baking sheet.

Season the chicken on all sides with 1 tsp. or more of the kosher salt and 1 tsp. oregano. Place the chicken into the tomato mixture.

Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Remove from the oven and arrange mozzarella rounds over the chicken.

Return to oven and roast until cheese is melted and chicken is fully cooked through 2-5 minutes.

Remove from oven and serve.






Sheet Pan Chili Honey Chicken with Peppers and Onions —

Just because they are my most favorite flowers– peonies



By now you all know how very much I love Sheet Pan Meals. It makes for delicious dinners and easy clean-up and that’s always a win win for me. This was very easy to assemble and cooks in under an hour. Oven to Table in under an hour is my kind of meal. Of course you can substitute other veggies if you don’t like peppers. I finally got Joel to eat cooked peppers and onions and I try to use them as often as possible. It’s amazing to me that it took him this long to start to enjoy vegetables but I couldn’t be happier. He also eats Brussel Sprouts as well! I think Brussels would be good here as well as Broccoli ( but he won’t eat Broccoli) . I served over Brown Rice and it was just perfect. I used 1 Tablespoon of Sriracha which gives it a little hint of spicy.  I wouldn’t omit it because all the flavor of this recipe is in the honey/chili combo. You can put a little less Sriracha if you like.



6 smallish chicken thighs–bone in , skin on

1 Tablespoon Olive Oil

1 red bell pepper, cut up into medium sized pieces — see photo

1 yellow bell pepper, cut up as above

1 green bell pepper, cut up as above– any 3 peppers will do if you don’t want to use green use orange red or yellow or any combo is just fine

1 red onion, cut up as shown in photos, medium sized pieces


1/4 cup Honey

1 Tablespoon Soy Sauce

1 Tablespoon Sriracha or any hot chili sauce you like

Juice of 1 lemon

5 cloves of garlic –minced

Pinch of Kosher Salt


Pre-heat oven to 400 degrees

Spray a large sheet pan with non-stick spray–this sauce does get sticky so either spray or cover sheet with aluminum foil first

In a bowl , whisk the ingredients for the sauce and set aside.

Season the chicken with salt and pepper and place 1/3 of the sauce in a gallon size plastic bag  and add the chicken. Squish around the sauce till it’s all over the chicken and place in fridge for about 30 minutes or longer.

Cut up the veggies and place in a bowl. Pour 1 Tablespoon of Olive Oil over the vegetables.  It’s a little oil for a lot of vegetables but it works. You’ll be using the sauce on the veggies.

After 30 minutes–transfer the chicken to the sheet pan and roast just the chicken for about 15 minutes.

After 15 minutes remove the chicken from the oven and arrange veggies around the chicken (see photo). Drizzle the remainder of the sauce over the vegetables and the chicken. Mix with a spoon.

Return to oven and bake for about another 15 minutes, my chicken was done at this point because I had smallish thighs . I removed the chicken placed on a plate and covered with aluminum foil. I continued cooking the veggies for another 10 minutes because I like them cooked well. When veggies were done to my liking I removed from the oven and added chicken to hot baking sheet and mixed veggies up with a spoon over the chicken. I served over rice, quinoa or anything you’d like.

*You will have to experiment with cooking times for veggies and chicken depending on the size of your chicken thighs and your oven.

Pasta with Chicken, Spinach and Tomatoes

This is a delightful  “what’s in the house ” kind of dinner.  Most of the ingredients in this recipe you’ll have on hand and are easily obtainable.   Enjoy this delicious light pasta meal–it’s perfect for a nice lunch, dinner, or brunch dish. Prep time is quick , about 1/2 hour start to finish.  This is really a beautiful meal in one bowl– protein and veggies.

*I cut this recipe in 1/2 this evening for just the 2 of us. This dish should feed 5 – 6 This recipe is delicious at room temperature or hot or even cold the next day. Wonderful left-overs are always a good thing.


1 pound small pasta ( penne, rigatoni, I used Fusilli Bucati ) I like a small macaroni as opposed to spaghetti in this recipe. Boxes vary and sometimes a box of pasta is 12 oz. — which is fine

4 whole boneless , skinless Chicken Breasts ( adjust to how many people you’re serving) app. 2 lbs.

Kosher Salt and Freshly Ground Black Pepper to taste

3 Tablespoons Olive Oil or you can use 2 Tablespoons Olive Oil and 1 Tablespoon unsalted Butter — your call

4 Cloves Garlic , minced

3/4 cup Dry White Wine ( I use whatever is open) ( if no white wine or you don’t like cooking with wine just double up on chicken broth)

3/4 cups Chicken Broth ( you may need a bit more so have a  little extra on hand)

1 bag Baby Spinach

2 boxes of grape tomatoes (1 pint per box) sliced lengthwise , any larger ones cut in fours

Grated Parmesan Cheese for garnish

*crushed red pepper which we love but totally not necessary


Cook pasta according to directions . Drain and set aside. I try to keep a little of the pasta water in the event I may need it at the end of cooking, just take a measuring cup and scoop out a cup of water and set aside, if you don’t use it you haven’t lost anything. Sometimes towards the end I add it to finished pasta to  add a little liquid to the pasta, especially if you cook in advance.

Use a large skillet or large frying pan

Cut chicken breasts into chunks and sprinkle with kosher salt and freshly ground black pepper ( (I prefer small chunks) Be fairly generous with Salt and Pepper.

Heat  olive oil over medium high heat in a large skillet. Add chicken in a single layer and don’t touch for a few minutes and let it brown up, turn over once it starts to brown and form a coating. When chicken is done, remove chicken from skillet. I prefer smaller chunks, do whatever you like, just keep them uniform for even cooking.

Turn heat down to low, add garlic and give it a quick stir, be careful not to burn garlic. Pour in wine and broth, stirring to deglaze the pan, raise the heat and allow the liquid to come to a boil. Allow the liquid to boil for a bit, I let it boil for about 5 minutes, reduce the cooking liquid by at least half. I then reduce to a simmer and add the tomatoes, I let them cook for about 5 minutes till they start to release their liquid a bit, and just start to soften.  I also add Salt and Pepper again here, then I add chicken to pan . stir it around, add the bag of spinach  it will start to wilt as you toss everything , then add the drained pasta, mix well and serve. So light and delicious.

Sprinkle Grated Parmesan or Parmesan shavings are good as well.

Soy Honey Garlic Chicken

sauteed sliced brussels sprouts

Beautiful Day in the Neighborhood

Beautiful Day in the Neighborhood

Last night I had chicken breasts defrosted and had absolutely no idea what I was going to do with them. I wanted to do a quickie dinner with not a lot of ingredients and then I checked the pantry and fridge and had soy sauce ( always) had some honey ( always) and garlic (always) and I had some scallions in the fridge– perfect!

This is what I did– this was obviously a very loosely prepared meal but I did keep track of my measurements for you. If you use 2 lbs. of chicken just increase the ingredients. If you don’t have honey use brown sugar .

I served with rice and shredded sauteed brussels sprouts. ( recipe @cookingwithcandi.

This recipe literally came together in 15 minutes.

Stay Safe and Stay Healthy and Stay Home for the most part.


1 package of boneless, skinless chicken breasts. app. 1-1 1/2 lbs. I cut into small cubes app. 1 inch size cubes. You’ll want pieces to be more or less the same size for even cooking purposes.

2 teaspoons Olive Oil or Canola Oil–this was enough oil

Kosher Salt and Freshly Ground or course Black Pepper

3 Tablespoons Honey

3 Tablespoons low-sodium Soy Sauce — use what you have in the house but I always try and buy low sodium

3 garlic cloves–minced

*Red Pepper Flakes — use 1/4 teaspoon and this is totally optional , adjust for how spicy or not you would like– we like spicy so I probably used 1/2 teaspoon

I served with scallions (sliced into thin small pieces) , rice and sauteed sliced brussels sprouts. Any veggie would be great especially broccoli but Joel has gotten so great with veggies but broccoli is still on the no fly list. But he eats and likes brussels so we stick with that.


Heat oil in a large skillet over medium -high heat. ( I sprayed skillet first for easy clean-up)

I cut up chicken and put in a bowl and sprinkled lightly with Salt and Pepper — remember to go easy with the salt because the soy sauce packs a lot of sodium

Make the glaze– whisk together the honey, soy sauce, minced garlic and red pepper if you’re using in a small bowl until well combined.

Add the chicken cubes to the skillet and brown up on one side , app. 3- 4 minutes.

After the initial 4 minutes with a spatula I moved chicken around and added the sauce to the pan and tossed to coat the chicken pieces. I cooked another 4-5 minutes until chicken looked cooked through but not over-cooked. I threw in the cut up scallions and plated it up over the rice . ( see pics)

*you can substitute boneless, skinless chicken thighs in place of the chicken breasts , the thighs will take a little longer to cook up though.

I think this was healthy for the most part and pretty darn good for a thrown together meal at the last minute.

Oh and I added a picture of the beautiful Colorado spring day .


Winner Winner Chicken Dinner-Mustard and Balsamic


Chicken in Marinade for 1/2 hour


Chicken finished cooking

IMG_7553 (2)

plated chicken


Lemon and chopped Rosemary

IMG_7545 I made this for dinner the other night and I have to say it was very delicious. I used boneless skinless chicken thighs, of course you can use any cut of chicken you’d like.  All I needed was the chicken and the fresh rosemary.  I had all the other ingredients on hand. You will need to marinate for about 1/2 hour and cooking time is about an hour, no need to marinate over night which is part of what I loved about this recipe.  Balsamic Vinegar and Dijon Mustard and a few other easily obtainable ingredients make this a no fuss recipe.  This recipe is for 8 boneless skinless thighs but feel free to double it up, I used about 10 thighs . It would be perfect on the grill as well. I used my oven and I have to say we both loved this recipe.

The chicken would also be wonderful on day 2 as a leftover in a salad!



8 boneless chicken thighs

1 Tbsp. Dijon Mustard ( make it heaping)

1/4 cup of Balsamic Vinegar

1/2 cup of Olive Oil

2 tbsp. fresh lemon juice ( I average lemon)

2 Tbsp. Fresh Rosemary chopped

1 garlic clove, minced

app.  1/4 tsp. of kosher salt, I just sprinkled lightly over the chicken and about 6 grinds on the pepper mill. If you’re doubling recipe you will obviously need more salt and pepper


In a bowl, combine the mustard, vinegar, garlic, rosemary and lemon juice. Slowly add in the olive oil with the mixture while you whisk–to emulsify.

Place the chicken in a container or Pyrex  (don’t use metal). I sprinkled about 1/4 teaspoon of kosher salt over the chicken tops.  Pour the marinade over the chicken. I left it out for 1/2 hour and let it marinate, you can refrigerate it.

Preheat oven to 375 degrees

Transfer the chicken to a sprayed ( cooking spray ) baking dish and empty any remaining sauce on top of it.

Place in the oven and bake for 1 hour , or until the chicken is cooked through. It got a nice crust without drying out the chicken after one hour. Depending on your oven and the size of your chicken 1 hour should do it. If you’re working with breasts you’ll have to cut into chicken after 50 minutes to check for doneness depending on the size of your breasts. Haven’t tried it on the grill yet but I can’t imagine this would be anything but delicious, just don’t burn it up!!!!!

Once cooked I spooned a little cooked marinade over the chicken and rice!