Posts tagged ‘chicken’

January 19, 2013

Lemon Chicken


Not to sound ungrateful or anything but I cannot wait to move out of my mom’s house and into our own apartment again! (OK we aren’t living with my mom at home, we are just staying at her house while she is in Florida for the Winter.) I miss having my own things set up and having my own kitchen to use and I definitely miss a gas stove. We will be here for about 4 more months so bare with me while I use her plates in photos rather than my favorite dishes! Soon I will be reunited with my things again.

For now, here’s an incredibly delicious chicken meal on not so stylish plates! (Sorry Mom)

This is my way of trying to make more “grown-up meals”. I also sautéed up some leftover veggies I had in the fridge. I could see this being served at our place with a few guests over, sipping on wine!



I LOVE the crunch of a nicely seasoned skin and this really hit the spot. I should have made a dozen of these, taken of all the skins, stacked them all on top of each other and had that for dinner. TMI?

Lemon Chicken {recipe adapted from Annie’s Eats}
serves 2-4


  • 2 tbsp. lemon zest
  • 1/3 cup freshly squeezed lemon juice
  • 2 cloves garlic, crushed
  • 2 tsp. fresh thyme leaves
  • 1 tsp. fresh rosemary leaves, finely minced
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks ( I used 2 lbs)
  • 2-3 tbsp. melted butter
  • Lemon slices, for garnish (Clearly I was lazy forgot)


Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag. Seal the bag and shake well to blend. Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more. Refrigerate and let marinate for 2 hours.

Preheat the oven to 425˚ F. Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade. Brush the top of each piece of chicken with melted butter.

Bake for 50-55 minutes, until the skins are crispy and well-browned. Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish. Once fully baked, cover loosely with foil and let rest 10 minutes before serving. Transfer to a serving platter and serve.

**Print this Recipe**

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January 16, 2013

Cajun Style Chicken Tenders



I apologize for the lack of posts in the new year. I know there are thousands of readers who depend on my humor and wit to get them through their day (ha!).

My husband and I have been enjoying the new year so far. We completed a cleanse! Well.. we completed a very simple 3 day cleanse. It wasn’t a 10 day liquid diet or anything extreme. I found it here and I would recommend it to anyone looking to replace their bad eating habits with good habits for a few days. Although I didn’t look like a slim hottie by the end, it really made a difference on how I felt. I would like to start incorporating certain parts of it into the things I eat daily (see what I did there?). I like the ginger/lemon water in the morning and we really enjoyed the juice. I wouldn’t mind making the salad again either. Check it out!


So…chicken tenders! Or fingers if you prefer to call them that. I am excited about these because they are easy to make and the possibilities are endless. My husband loves anything Cajun style so this was a great place to start.

OH and these are BAKED not fried. So automatic health food, amiright?

This is a Cajun rub we found at the grocery store and it was fantastic! Great flavor. I probably added more rub than the average person would have enjoyed but I’ve said it before and I’m saying it again – I LOVE SPICY FOOD.




P.S. You will probably notice the header on the site changing multiple times in the near future until I figure out which one I like. Just bare with me, I am very indecisive. Plus I am working on getting my own domain so I am looking forward to that.

ALSO! I am very happy to see more and more people “liking” my posts, PLEASE feel free to leave a comment so I know exactly what it is that you are enjoying : ) And you could LIKE me on Facebook while you’re at it!

That is all. Have a great night!

Cajun Style Chicken Tenders {inspired by this recipe}
serves 2


  • 1 lb boneless skinless chicken tenders (~6 tenders)
  • 2 1/2 cups buttermilk
  • 1/4 cup flour
  • 2 cups panko breadcrumbs
  • 2 1/2 tbsp Cajun seasoning (more or less depending on preference)
  • 1/4 tsp salt
  • 1/2 tsp pepper


2-4 hours before serving (or overnight) place chicken tenders into a baking dish and cover with buttermilk. Let soak.

When ready, preheat oven to 450°F

In a large bowl, mix together flour, panko, Cajun seasoning, salt and pepper. Layer a baking sheet with a wire rack and spray with non -stick spray (important for crispy tenders!).

Remove each tender from the buttermilk and place into the panko mixture, pressing gently to adhere. Place tenders on the wire rack and use more non-stick spray on the tops of each one.

Bake for 10-12 minutes, gently flip each tender and bake for another 10-12 minutes. Serve with your favorite dip or with a salad like we did!

**Print this Recipe**

January 4, 2013

Buffalo Chicken Dip

Get some!


I hope everyone is enjoying 2013 so far! I sure am. I went to see Louis C.K. in Boston and I have never laughed so hard. That man is FUNNY. Now we are back home, relaxing and thinking about what to put on the ol’ resolution list. Wait, should I have made it already? Oh well. It is always the same…eat healthier, get into shape, etc. So why do I need to write it down? I did find a 3 day detox that I really want to try out because it seems simple enough but also includes good looking salads and juices to choose from. We are going to start that Monday, I’ll let you know if I survive.


Dexter says Happy New Year (and don’t use flash on me)! If anyone should put “lose weight” onto their resolution list, it should be him. Sorry buddy… but it’s true.

2012 was pretty great. We experienced living in Boston and I will always be happy we decided to make that move. We also did some traveling to Chicago and Florida so I will always remember the fun we had then too. I am looking forward to the year 2013 even though I am not sure what it will bring. In a few months we can move WHEREVER we want and do WHATEVER we want so that is exciting! Or completely terrifying.

What are some things you hope to accomplish this year? I am turning the big 2-7 in May and I was thinking of making a list of 27 things to do before 27. My husband thought that was insane and said I couldn’t possibly finish it before my birthday. He actually thought I was aiming for goals like buying a house or traveling the world. Ha! I want to accomplish much smaller goals, such as go to the movies or learn to knit. Those are slightly easier to tackle.


Speaking of eating healthier, here’s a fatty recipe for buffalo chicken dip! I don’t know why it has taken me so long to make buffalo chicken dip at home. Maybe I was afraid that I would really enjoy it and decide it’s the only thing I will consume for breakfast, lunch and dinner?


Oops. I was right.

Oh and if you haven’t noticed already, we love spicy in this house so I definitely added sriracha and wow, I am fan. Huge fan. HUGE.



Ok so I have to admit something… I tried to make the dip look nice by serving it in the dish pictured above but it just wouldn’t heat up! The top was getting very hot, but the inside was pretty much staying lukewarm. I decided to take it out, dump it onto a larger pan, mix it all up and throw it back in the oven. Much better. I really just kept the picture because it’s the only picture I took before inhaling. Don’t do what I did – use a more convenient dish! It tastes too good to worry about what kind of dish you serve it in. Also, I may cube the chicken next time instead of shredding it because I think it would be easier to scoop up if it was diced.


I wanted to include this last photo because it makes me so happy when my husband offers to do the dishes. I guess this means he liked the dip! Enjoy!

Buffalo Chicken Dip

  • 1 lb boneless, skinless chicken breast
  • 8 oz cream cheese (1 package), softened
  • 1/4 cup ranch dressing
  • 1-1 1/2 cups Frank’s Red Hot
  • 1/2 cup freshly grated cheddar
  • Salt and Pepper, to taste
  • Sriracha, to taste (optional)

Preheat oven to 350°F

Poach the chicken and chop into small pieces or shred with a fork.

In a bowl, mix chicken with hot sauce, cream cheese, cheddar cheese, ranch dressing, sriracha, salt and pepper.

Spread dip into a large oven safe dish and bake for 20-25 minutes until hot.

Serve with your favorite chip or cracker.

**Print this Recipe**

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