Posts tagged ‘spicy’

January 16, 2013

Cajun Style Chicken Tenders

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WHOA.

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!

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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.

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Enjoy!

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

INGREDIENTS:

  • 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

DIRECTIONS:

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**

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January 4, 2013

Buffalo Chicken Dip

Get some!

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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.

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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.

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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?

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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.

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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.

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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**

October 26, 2012

Buffalo Chicken Quesadillas

 

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I am aware that buffalo chicken quesadillas (or any quesadilla for that matter) are super easy. HOWEVER…I am currently broke and jobless which means that my meals need to be quite basic for the time being. On a positive note, I currently have a lot of free time on my hands so it’s the perfect time to get back into posting and practicing my photo foodography skills!

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My husband and I had a blast these past few weeks/months/years. I forget how long it has been since we left Boston, but it feels like a veryvery long time. Incase I haven’t mentioned it before, we left our teeny tiny apartment in Boston to come back to our hometown in Maine. We were given a great opportunity to live rent free and even though Boston was a blast and we miss it, who can say no to free rent?!

Ookkk… so if we left Boston a veryvery long time ago, how come we don’t have jobs yet? Well we had saved up some money to put down for a new apartment in Boston and since we no longer needed the $650,000 to do that, we decided to treat ourselves to a couple of trips before settling down in the woods of Maine. I won’t go into too many details but some points of interest included a drive to Michigan, and then to CHICAGO (my new favorite place), to Pennsylvania and back to Maine only to immediately pack up again and drive my mother down to Florida where we spent many days relaxing in the warm sunshine. And then we finally flew home, where our vacationing came to an end and reality reappeared. 

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Well that’s my (slightly long) update!

So, let’s see…quesadillas. There isn’t a right or wrong way to make a quesadilla. You put cheese and pretty much any ingredient into a tortilla, heat it up until hot and melted and bam! It’s finished.

Just humor me.

We tend to make buffalo chicken style quesadillas, mainly because there are few ingredients and well, we love any and all things buffalo style. A note about the chicken: You can use leftover chicken/rotisserie chicken if you’d like but I really like to poach the chicken. It’s easy and the chicken comes out really moist. There are so many variations of poaching chicken, you might as well google it to find your favorite. I don’t even use aromatics and such like most recipes call for. I just use water and maybe some salt and pepper.

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See? Not too many ingredients! Even the tomato was an extra ingredient for me and that’s only because I had one on hand that was starting to soften.

I was trying to make an effort and make these extra interesting today so I also added a *secret* ingredient. Sriracha! We love that stuff. I have been putting it on everything lately. My husband and I absolutely love eating spicy foods so if you don’t enjoy it too hot, just omit the sriracha and it will still be delicious.

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Some recipes suggest using two tortillas stacked on one another which is fine, if you like making a mess. Or at least that’s what happens to me when I try to flip the entire thing. My favorite way is to use one tortilla and simply fold it in half.

This is how I like to do mine. (I will try to get into step by step photos but for now, try to picture it in your head).

1. Make sure the skillet is heated

2. After brushing one side of the tortilla lightly with oil, lay face down onto the skillet

3. Immediately lay down some cheese. Add toppings to right side only. And more cheese if desired.

4. Let the cheese melt slightly. Now flip the tortilla in half, pressing down with a spatula.

5. Let cook for a few minutes until golden brown. Flip onto the other side and cook until golden brown.

I feel like this way cooks more evenly and the cheese acts like a glue to hold it all together.

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Buffalo Chicken Quesadillas

INGREDIENTS:

  • Approx. 2 cups cooked chicken, shredded
  • 1 medium tomato, diced
  • 2 tbsp butter
  • 3/4 cup hot sauce (I used Frank’s Red Hot)
  • 1/2-1 tbsp sriracha (optional)
  • 1 tsp garlic powder
  • 1 tbsp italian seasoning
  • 3 cups shredded cheese
  • 4 tortillas
  • Olive oil
  • Salt and pepper to taste

DIRECTIONS:

In a small saucepan over medium heat, combine butter, hot sauce, sriracha, garlic powder, italian seasoning, salt and pepper. Give it a quick stir and heat until butter has melted. Add shredded chicken to the hot sauce mixture. Toss until coated, set aside.

Heat a square griddle pan or large skillet over medium heat. Lightly brush tortilla with olive oil and place oil side down onto hot griddle. Add approximately 3/4 cups of shredded cheese over entire tortilla. Add 1/4 of the chicken mixture and tomatoes onto the right side of the tortilla. As soon as you see cheese starting to melt, carefully lift the left side up and over the right, pushing down firmly with a spatula. Cook 3-5 minutes, flipping once, until golden brown. Remove from pan and slice into 3 pieces. Cover to keep warm.

Repeat with remaining tortillas, chicken, tomatoes and cheese.

**Print this recipe**

What are some of your favorite quesadilla fillers??

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