Greek Chicken Souvlaki with Lemon Rice

Ingredients:
4-6 boneless, skinless chicken breasts
**vegetables like mushrooms, onion and zucchini, if desired

Marinade Ingredients:

• 1/4 cup olive oil
• 1/4 cup fresh squeezed lemon juice {about 3 lemons}
• 1 1/2 tsp red wine vinegar
• 2 tsp finely minced garlic
• 1 1/2 tsp dried oregano
• 1/2 tsp dried thyme

Instructions:

Trim chicken and cut into large chunks- mine were about 1.5" big and I got 4-6 chunks from each chicken breast.

Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme into Ziploc bag or plastic container. Add in chicken. Seal and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.

To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers.  Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high.

Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch. {If you use a meat thermometer, the temp should register 160 degrees. It will increase to 165 degrees even after you take it off the grill. I love using a thermometer as it really helps me not over-cook the chicken!}

**If you'd like to grill some vegetables along side your chicken, I highly recommend it! We did a skewer of mushrooms, plus we also sliced some white onion to thread along with the chicken. The mushrooms were amazing!! To marinate vegetables, if you just have a few, set aside 3-5 TBSP of the marinade prior to mixing with the chicken. Then just put vegetables & marinade in a separate ziplock bag in the fridge, turning the bag occasionally to mix it. If you're doing a good amount of vegetables, I'd double the marinade instead!

Greek Lemon Rice

Adapted from Kayln's Kitchen
Serves 4-5 as a side dish

• 1 cup long grain rice
• 2 TBSP olive oil 
• 1 tsp salt
• 2-3 TBSP lemon juice {I loved 3 TBSP but my kids preferred it less lemony}
• 2 cups hot chicken broth 

Heat a saucepan over medium heat. {Make sure pan has a lid!} Add in oil. After about a minute, add in rice and saute for 2-3 minutes, stirring often so it doesn't brown too much. Add salt and lemon juice to rice and saute 1 minute more.

Slowly add in chicken broth. Let it come to a boil, then reduce heat to the lowest setting and put the lid on the pan. Cook for 30 minutes.

If all the liquid has been absorbed after 30 minutes, remove lid, turn off heat and let it sit for about 10 minutes prior to serving. If there's still a bit of liquid, let it cook without the lid on for another 5 minutes or so. Then turn heat off and let it sit for 10 minutes.

***I highly recommend making this rice the night before you're planning on serving! The flavors are so much better plus the rice is able to absorb the liquid and turns fluffier when it's had time to sit. I just heated it in the microwave just before serving and it was fantastic! 

Slow Cooker Fiesta Chicken

2 large chicken breasts

1 can black beans, rinsed and drained

1 can corn, drained

2 cups salsa (I used homemade)

3/4 tsp. cumin

3/4 tsp. chili powder

1/2 c. chicken broth, opt.

1 (8 oz.) pkg. cream cheese

cooked rice, for serving

chopped cilantro, for garnish

Place chicken breasts in slow cooker.  Add the beans, corn, salsa, cumin, chili powder and chicken broth.  If you want it to be super thick, then omit the chicken broth.  I like mine to be slightly saucier, so I add the broth. Cover and cook on low for 4-5 hours or until chicken is cooked through.  Shred chicken using two forks.  Then, add the cream cheese, cover and cook on low for 30 more minutes or until softened.  Stir together and serve over cooked rice.  Garnish with chopped cilantro.  Serves: 4-6

Chips & Salsa Chicken Bake

 

Rub ingredients:

 

1 tablespoon chili powder

1 1/2 teaspoons cumin

1 teaspoon kosher salt

1 teaspoon ground black pepper

1/2 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon oregano

 

Chicken bake ingredients:

 

4 boneless, skinless chicken breasts

1 cup salsa

1 cup sour cream

1 cup crushed tortilla chips

2 cups shredded cheddar cheese

 

In a small bowl, mix together rub ingredients. Place chicken breasts on a foil lined cookie sheet and rub about 1/2 tablespoon onto both sides of each chicken breast. Use more or less depending on how large your chicken pieces are, just make sure they're coated all the way around. Bake at 400 for 30-40 minutes, or until juices run clear. Remove from oven and top chicken with 1/4 cup salsa, 1/4 cup sour cream, 1/4 cup tortilla chips, and 1/2 cup shredded cheese. Place bake in oven for 10 minutes or until cheese is melted. 

Lime Marinated Chicken Skewers

Ingredients

• 1 lb of chicken breast {cut in 1 inch cubes}
• 2 cloves of minced garlic
• 1 tsp chili powder
• 1 tsp paprika
• 2 tbsp olive oil
• juice of 1 lime
• salt/pepper {to taste}

Instructions

• whisk together all of the ingredients {except the chicken}
• pour marinade over the chicken cubes
• cover and refrigerate at least 30 minutes
• soak the wooden skewers
• thread the chicken {once marinated} onto the skewers
• grill over medium - high heat for 8 - 10 minutes {turn after 4/5 minutes}

Chicken Cordon Bleu Casserole Recipe

Ingredients:

1 (6 oz) pkg. chicken flavored stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1 tablespoon prepared, Dijon mustard
3-4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces (I boiled mine)
3 cups fresh broccoli florets
2 cups cooked, chopped ham
6 slices of extra thin Swiss cheese

Directions:
Preheat oven to 375ºF.  Prepare stuffing as directed on package.  Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-qt. casserole dish sprayed with cooking spray; top with cheese slices and stuffing.  Bake 35 to 40 minutes or until heated through.

Chicken Taco Casserole

Ingredients:
1 (10 oz) bag tortilla chips
2 (10.75 oz) cans cream of chicken soup (I used 98% fat free)
1 1/2 cups sour cream (I used light)
1 (14 oz) can diced tomatoes and green chilis (Ro-tel)
1 can black beans, rinsed and drained
1 (1 oz) packet taco seasoning
3 cups chicken, cooked and shredded
2 cups cheddar cheese


Directions:
Preheat oven to 350 degrees.  Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Ro-Tel, black beans, taco seasoning and chicken. Set aside.
Crush chips (I just crush them with my hands) and spread half of them on the bottom of the pan. Spread half of the chicken mixture over the tortillas.  Top with 1 cup of cheese.  Repeat layers.
Bake for 30 minutes, until bubbly and cheese is starting to brown.

Chicken and Black Bean Casserole

Ingredients

• 2/3 cup brown rice
• 1 cup vegetable broth (chicken broth also will work)
• 1 tablespoon olive oil
• 1/3 cup diced onion
• 2 medium zucchini, thinly sliced
• 2 cooked skinless boneless chicken breast halves, chopped
• 1/2 cup sliced mushrooms (optional)
• 1/2 teaspoon cumin
• salt to taste
• ground cayenne pepper to taste
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (4 ounce) can diced green chile peppers, drained
• 1-2 cups shredded Cheddar cheese-depending on how much cheese you like (Swiss cheese and Monterey Jack cheese would also work well!)

Directions

1. Mix the rice and vegetable broth in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 45 minutes, or until rice is tender.
2. Preheat oven to 350 degrees. Lightly grease a large 9x13" casserole dish.
3. Heat the olive oil in a skillet over medium heat, and cook the onion until tender. Mix in the zucchini, chicken, and mushrooms. Season with cumin, salt, and ground cayenne pepper. Cook and stir until zucchini is lightly browned and chicken is heated through.
4. In large bowl, mix the cooked rice, onion, zucchini, chicken, mushrooms, beans, chiles, and 1/2 the cheese. Transfer to the prepared casserole dish, and sprinkle with remaining cheese.
5. Cover casserole loosely with foil, and bake 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, or until bubbly and lightly browned. 

This would also make a great vegetarian dish- just omit the chicken!

Slow Cooker Chicken Coconut Curry

 

Ingredients

2 lb boneless skinless chicken breasts or chicken thighs, cut into cubes

5 large carrots, peeled and diced

1 medium onion, peeled and quartered

2 cloves garlic, peeled

1 large bell pepper, seeded and chopped (I used a green pepper)

1 (5 oz ) can tomato paste

1 (14 oz) can coconut milk

1 1/2 tsp salt

1 tbsp curry powder

1 tbsp garam masala

1 jalapeno, seeded and halved OR 1 tsp crushed red pepper flakes

2 tbsp water

1 1/2 tbsp cornstarch

Instructions

Grease your slow cooker with Pam. Place the chicken and carrots on the bottom of slow cooker.

Place the rest of the ingredients (except water and corn starch) in a food processor and process together until mixture is mostly smooth. ***If your food processor is too small to hold everything, process everything but the coconut milk. Transfer mixture to a medium bowl then mix in the coconut milk.

Pour the sauce over the chicken and carrots, mix well, then cover and cook on low for about 6 hours.

An hour or so before serving, mix cornstarch and water together in a small bowl until cornstarch is dissolved. Pour mixture into the slow cooker, stir to combine, and continue cooking for another hour. **This will thicken up the sauce. When the sauce is to your desired thickness, turn slow cooker to warm setting until ready to serve.

Serve over rice, with Naan, and garnish with cilantro.

Jalapeño Popper Chicken Chili

 

Ingredients

3 tbsp extra virgin olive oil

1 small onion, diced

5 jalapeno peppers diced, seeds removed (leave some seeds for extra heat)

3 cloves garlic, minced

salt and fresh ground black pepper

1 + 1/4 pound boneless chicken breasts, cut into bite-sized pieces

2 teaspoons chile powder

1 teaspoon ground cumin

1 teaspoon oregano

pinch of crushed red pepper

1 (10 oz) can dice tomatoes with green chiles

1 + 1/2 cups chicken broth

1 (14 oz) can cannelloni or navy beans, drained

1 (14 oz) can corn, drained

8 ounces cream cheese

1 pound bacon, cooked crispy and crumbled, divided

 

Instructions

In a large saucepan (deep enough for soup) heat 2 tbsp extra virgin olive oil over medium heat and sauté onion, jalepeno, and garlic until tender.

Season the chicken pieces with salt and pepper, then add to the saucepan adding another tablespoon of olive oil as well. Add cumin, chili powder, oregano, and crushed red pepper. Toss chicken and seasonings together and lightly brown chicken on all sides.

Stir in can of diced tomatoes, chicken broth, corn, and cannelloni beans and increase heat to bring to a simmer. Let simmer for 30 minutes.

Stir in cream cheese and stir until completely melted. Stir in 1/2 of the crumbled bacon. Remove from heat. Season with salt and pepper as needed. **Add more chicken broth if too thick.

Serve and garnish with cheddar cheese and the rest of the crumbled bacon.

Slow Cooker Cream Cheese Chicken Chili

1 can black beans, drained & rinsed

1 can corn, undrained

1 can Rotel (tomatoes & gr. chiles), undrained

1 pkg. ranch dressing mix (I only used 1/2 package)

1 tsp. cumin

1 Tbl. chili powder

1 tsp. onion powder

1 (8 oz.) pkg. cream cheese

2 chicken breast halves or 5 tenders (I used 1 large Costco breast), frozen

Place chicken in bottom of slow cooker.  Combine beans, corn, Rotel, ranch seasoning, cumin, chili powder and onion powder and pour over chicken.  Place stick of cream cheese on top.  Cover and cook on low for 6-8 hours.  Stir cream cheese into chili.  Use 2 forks and shred the chicken.  Stir together and serve.  Yield: 3-4 adult servings.    

Copycat Cafe Rio Tortilla Soup

1 c. onion, finely chopped

1/2 c. carrots, finely chopped

1 tsp. cumin

dash of cayenne

1 tsp. chili powder

5 cups low-sodium chicken broth

3 Tbl. fresh cilantro, finely chopped

juice of 1/2 lime

pepper, to taste

Pepper Jack cheese, shredded

cilantro, for garnish

lime wedges, for garnish

shredded chicken, recipe below

pico de gallo, recipe below

guacamole, recipe below

tortilla strips, recipe below

warmed flour tortillas, for serving

Make sure you already have your chicken cooking.  In a small skillet, saute onion and carrots in 1 Tablespoon oil until slightly tender.  Stir in cumin, cayenne and chili powder and saute an additional minute or two.  Transfer seasoned vegetables to a small-medium crockpot (or medium-sized saucepan).  Add chicken broth, cilantro, lime juice and pepper. Cook on low (or simmer on stove) for at least 2-3 hours.  

To serve: In individual bowls, layer chicken, pico, a scoop of guacamole and shredded cheese.  Ladle about 1 - 1 1/2 cups of broth directly over layers.  Garnish with crunchy tortilla strips, cilantro and lime wedges.  Serve with warmed flour tortillas for dipping.  Serves: 4-5   

Copycat Cafe Rio Shredded Chicken

slightly adapted from: Cooking Classy

1 1/2 Lbs. chicken breasts

1/4 c. + 1/8 c. low-sodium chicken broth

1/2 c. Italian salad dressing

1/2 Tbl. chili powder

1 tsp. onion powder

1/2 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. cumin

Place chicken breasts in crockpot.  Combine remaining ingredients and pour over chicken.  Cover and cook on low until chicken is done, about 4-6 hours.  Shred chicken in whatever sauce is remaining.  (You could always cook this in the oven if you need it to be done sooner).      

Pico de gallo (or use your favorite recipe)

tomatoes, diced

onion, finely chopped

cilantro, finely chopped

I chopped up a few tomatoes, added slightly less onion and some cilantro.  I figured the measurements didn't matter that much, since you will be adding it to the soup and it will mix with all the other ingredients. 

Guacamole (or use your favorite recipe)

1 ripe avocado

a few Tbl. of the pico de gallo

salt and pepper

Mash up avocado and stir in a few Tablespoons of the pico de gallo.  Season with a little salt and pepper.

Crunchy Tortilla Strips

**If you don't want to deal with frying tortilla strips, you could try using store-bought corn tortilla chips and crush those up in the soup.  I like the crunchy strips, because they soften and end up tasting like noodles, but using store-bought chips would save a lot of time and effort.  

1 pkg. soft corn tortillas, 

    cut into small strips using a pizza cutter

vegetable or canola oil

Add enough oil to a medium-sized saucepan to go about 2-3 inches up the side of the pan.  Heat over medium-high heat.  Carefully add some of the tortilla strips to the hot oil and fry until crisp, this will only take a few minutes per batch.  Using tongs, carefully remove to a paper-towel lined plate and season with salt.  Repeat with remaining strips.  Make sure you fry the strips in a few different batches, so they will cook right.   

Chicken Cordon Bleu Casserole

 

Ingredients

• 1 (6 oz) pkg. stuffing mix
• 1 (10 3/4 oz) can condensed cream of chicken soup
• 1 tablespoon prepared, Dijon mustard
• 2-3 boneless, skinless chicken breasts, cooked and cut into bite-size pieces
• 3 cups fresh broccoli florets (chopped)
• 2 cups cooked, chopped ham
• 6 slices of extra thin Swiss cheese

Directions

Preheat oven to 375ºF.  I baked the chicken first but you can use leftover chicken as well.   While oven preheats prepare stuffing as directed on package.  In a large bowl mix soup and mustard add the broccoli, ham and chicken once cooked.  Transfer to a 2-qt. casserole dish then top with cheese slices and stuffing. 
Bake 30-35 minutes until heated through.

Thai Peanut Soup

Ingredients

Soup
• 2 large sweet potatoes
• 2 tablespoons peanut oil, divided
• 1/4 of an onion, diced
• 1 jalapeno, chopped, remove the seeds fo less heat
• 1 large clove garlic, minced
• 3 tablespoons thai red curry paste
• 3 cups caned coconut milk (about 1 1/2 cans)
• 3 cups vegetable or chicken broth
• 1/3 cup natural peanut butter
• 3 tablespoons minced fresh cilantro, plus additional for garnish
• salt and pepper, to taste
• 1/2 teaspoon cayenne (optional)
• 1/2 cup roasted peanuts, chopped for garnish
Grilled Peanut Butter Croutons
• 8 slices whole wheat bread, toasted
• 8 tablespoons peanut butter, or more if desired
• butter or oil, for the pan

Instructions

1. Preheat the oven to 400 degrees. Prick the sweet potatoes all over with fork. Bake directly on the rack until tender, 50-60 minutes. Allow to cool 10 minutes.
2. Once cool use your hands to peel away the sweet potatoes skin. It should just easily slip off. Place the potatoes in a medium size bowl. Mash with a fork and set aside.
3. Heat one tablespoon of the peanut oil in a medium soup pot over medium heat. Add the onion and saute until just softened. Add the jalapeno and garlic, saute 1 minute. Stir in the curry paste and add the coconut milk and broth, stir to combine. Then add the mashed sweet potato, again, stir to combine. Then either remove the pot from heat and pour mixture into a food processor or blender or puree mixture in pot with an immersion blender. If using food processor or blender, pour back into pot. Stir in peanut butter, cilantro, cayenne (if using) and a pinch of salt and pepper. Stir in the remain peanut oil and adjust salt to taste. Serve hot with the peanut butter croutons, chopped peanuts and cilantro.
4. To make the Peanut Butter Croutons toast each piece of bread and then slather with peanut butter. Heat a skillet over medium heat with a tablespoon or so of butter or oil. Grill each sandwich for 2 to 3 minutes per side. Cut into squares and serve with the soup.
5. *I love the peanut butter in this recipe, but if you have a peanut allergy cashew butter or almond butter would be great substitutes!

Copycat Olive Garden Chicken & Potato Florentine Soup

 

2 large boneless, skinless chicken breasts

2 (14.5 oz.) cans low-sodium chicken broth

3 tsp. Italian seasoning, divided

1 Tbl. + 2 tsp. dried minced onion, divided

2 tsp. paprika, divided

1/2 tsp. salt
freshly ground black pepper, to taste

2 (14.5 oz.) cans diced tomatoes with juice

4 med. carrots, finely diced

6 red potatoes, unpeeled, diced

2 c. water
1 (15 oz.) can white beans, drained

3-4 c. fresh spinach, chopped

1 (8 oz.) pkg. cream cheese

1 1/2 - 2 c. Mozzarella cheese, grated

Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, 1 Tablespoon dried minced onion, 1 teaspoon paprika, salt, pepper, diced tomatoes, carrots, potatoes and water to a large saucepan over medium heat.  Simmer until the chicken is cooked through (registers 160 degrees on an instant-read thermometer) and the veggies are tender.  Remove chicken breasts, shred and add back to the pot.  Add the beans and heat on low for 30 minutes.  Add the fresh chopped spinach and cook for 5 more minutes.  If soup is too thick for your liking, add a little extra water (I prefer mine super thick and chunky).  Taste and add the remaining 1 teaspoon Italian seasoning, 2 teaspoons dried minced onion and 1 teaspoon paprika, if needed.  Stir in the cream cheese until completely combined.  Last, add the grated Mozzarella and stir until combined.  Serve with crusty bread.  Serves: 6-8

Slow Cooker Fiesta Chicken

 

2 large chicken breasts

1 can black beans, rinsed and drained

1 can corn, drained

2 cups salsa

3/4 tsp. cumin

3/4 tsp. chili powder

1/2 c. chicken broth, opt.

1 (8 oz.) pkg. cream cheese

cooked rice, for serving

chopped cilantro, for garnish

Place chicken breasts in slow cooker.  Add the beans, corn, salsa, cumin, chili powder and chicken broth.  If you want it to be super thick, then omit the chicken broth.  I like mine to be slightly saucier, so I add the broth. Cover and cook on low for 4-5 hours or until chicken is cooked through.  Shred chicken using two forks.  Then, add the cream cheese, cover and cook on low for 30 more minutes or until softened.  Stir together and serve over cooked rice.  Garnish with chopped cilantro.  Serves: 4-6

Easy Thai Curry

Ingredients:

• 2 lbs.(about 1 kg) chicken drumsticks or thighs
• 1 can good-quality coconut milk
• 1/2 cup good-tasting chicken stock
• 2 medium potatoes, chopped into small chunks
• 1/2 tsp. whole cumin seed
• 2 kaffir lime leaves OR 2 bay leaves
• 2 medium tomatoes, chopped small chunks
• 2-3 Tbsp. dry shredded coconut, sweetened or unsweetened
• handful fresh basil
• 2 Tbsp. vegetable oil
• CURRY PASTE:
• 1/3 cup chopped onion
• 4-5 cloves garlic
• 1 thumb-size piece galangal OR ginger
• 3/4 tsp. ground turmeric (or 1 tsp. fresh, minced)
• 1/2 tsp. ground coriander
• 1 tsp. ground cumin
• 1-2 fresh red chilies, minced, OR 1/2 to 3/4 tsp. dried crushed chili from the spice aisle
• 1/8 tsp. white or black pepper
• 3 Tbsp. fresh-squeezed lime juice (or lemon juice)
• 3 Tbsp. fish sauce
• 2 Tbsp. ketchup
• 1 heaping Tbsp. brown sugar
• 3/4 tsp. shrimp paste

Preparation:

1. Place all 'curry paste' ingredients in your food processor or blender. Add 3-4 Tbsp. of the coconut milk to help blend ingredients and blitz to create a fragrant Thai curry paste.
2. Heat a wok or deep frying pan over medium-high heat. Drizzle in the oil and swirl around, then add the curry paste. Stir-fry 1 minute to release the fragrance, then add the chicken pieces. Turn pieces to coat, then add the stock and remaining coconut milk. Also add the potatoes, lime leaves or bay leaves and whole cumin seed. Stir and bring to a gentle boil.
3. Cover and reduce heat to medium-low, gently simmering 15 minutes. Stir occasionally.
4. Add the tomatoes and stir, then continue cooking another 15 minutes, or until chicken has achieved desired tenderness.
5. While curry is cooking, prepare the topping. Place shredded coconut in a dry frying pan over medium-high heat. Stir until coconut turns light golden brown. Transfer to a bowl and set aside to cool.
6. When chicken and potatoes are tender, remove from heat. Add 3/4 of the toasted coconut and stir in. Taste-test the curry, adding more fish sauce for more salt/flavor. If you find it too salty or sweet, add more lime or lemon juice. Add more chili for more intense spiciness.
7. Portion out curry into bowls or plates. Top each one with fresh basil and a generous sprinkling of the toasted coconut. Serve with plenty of steamed jasmine rice on the side, OR my Saffron-Coconut Rice. ENJOY!

Creole Chicken

Ingredients:

2 tbsp canola oil
1 pound chicken breasts, diced
2 celery ribs, sliced
1 green peppers, diced
4 cloves garlic
1 15-oz can diced tomatoes with green chilies
1-1/2 tbsp Worcestershire sauce
1-1/2 tbsp tomato paste
1 tbsp chili powder
1/2 tbsp salt
1/2 tsp red pepper flakes
1/2 tsp oregano

In a large skillet over medium heat, heat the canola oil.  Add the raw chicken and stir-fry for 5-7 minutes until the chicken is no longer pink inside.  Remove the chicken to a plate.

Add the celery, green peppers, and garlic to the pan and stir-fry for 3 minutes or until the vegetables are softened.   Return the chicken to the pan and add the rest of the ingredients.  Turn the heat to high until the sauce is boiling, then turn to medium-low, cover with a pot lid, and simmer for 15-20 minutes.

Serve over brown rice.

Buffalo Chicken Cups

Ingredients

• 24 wonton wrappers
• 5 tbsp oil
• 3 boneless, skinless chicken breasts
• ⅓ cup butter
• ½ cup Frank’s hot sauce (or other brand of Louisiana)
• ⅓ cup ketchup
• 1 tsp garlic powder
• ½ tsp ground black pepper
• ⅓ cup blue cheese
• ⅓ cup cream cheese, softened
• ⅓ cup sour cream
• ⅓ cup mayonnaise

Instructions

1. Brush one side of a wonton wrapper with 3 tbsp oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
2. With an electric mixer, beat the blue cheese, cream cheese, sour cream and mayonnaise until smooth and creamy with no lumps. Place in the fridge until needed.
3. Coat the chicken breasts lightly with the remaining oil. Bake on a broiling pan or baking sheet in a 350F oven for 20-30 minutes. The chicken should be fully cooked. Let the chicken cool and cut into small, ½ inch cubes.
4. Make the buffalo sauce by melting the butter in a saucepan. Stir in the hot sauce, ketchup, garlic powder and black pepper. Bring to a boil then lower the heat and simmer for 5 minutes. Remove from heat.
5. Toss the chicken with the buffalo sauce until evenly coated.
6. Spoon some of the buffalo chicken into each wonton cup. Top with some blue cheese mousse.
7. Serve warm.

Buffalo Chicken Cupcakes

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup Ranch dressing
• 1/2 cup Buffalo wing sauce (Frank's is the brand I like)
• 1 cup shredded cheddar cheese, divided
• 1 1/2 cups cooked and shredded chicken
• 24 wonton wrappers (see Note)
• 1/4 cup blue cheese crumbles

Instructions

1. Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.
2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
3. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.
4. Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.
5. For mini cupcakes: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Chicken Tikka Masala

Ingredients

• 3 boneless, skinless chicken breasts
• 1 cup plain yogurt
• 1 Tbsp. lemon juice
• 2 tsp. ground cumin
• 1 tsp. ground cinnamon
• 2 tsp. cayenne pepper
• 2 tsp. black pepper
• 1/2 tsp. ground ginger
• 3 tsp. salt
• . . SAUCE .
• 1 Tbsp. butter
• 1 Tbsp. minced garlic
• 1 jalapeño pepper finely chopped
• 2 tsp. ground cumin
• 2 tsp. paprika
• 2 tsp. salt more if needed TT
• 1 (8 oz.) can tomato sauce
• 1 cup heavy cream

Instructions

1. Cut chicken breasts up into bite size pieces and toss in a large zip lock bag. Set aside.
2. In a medium bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger and salt. Stir to thoroughly combine.
3. Pour into zip lock bag with chicken. Seal tight and shake and move chicken in bag to evenly coat. Place in fridge and marinate at least one hour.
4. After chicken has marinated for at least one hour, dump into large frying pan (marinade included) and cook on medium-high heat until chicken is done and cooked through.
5. Place chicken in strainer and let remaining marinade drip off. Do not rinse. Set aside.
6. In a large sauce pan, melt butter. Add in finely diced jalapeños and minced garlic and saute for one minute.
7. Next, add the cumin, paprika, and salt and stir to evenly combine.
8. Add tomato sauce and heavy cream to sauce pan. Stir to evenly combine. Once sauce has started to simmer, turn heat down to low and let simmer until thickened. This takes about 20 minutes.
9. Add chicken to sauce and stir to evenly coat and combine. Let simmer a little more if needed until it thickens up how you would like it to.
10. Serve with naan and/or rice.