Tag: chicken

Teriyaki Sauce Recipe

The Wild Gems2 Comments

What You Need:

  • 1 tbsp corn starch
  • 2 tbsp cold water
  • 1/4 cup low sodium chicken broth
  • 3 tbsp low sodium soy sauce
  • 1/4 cup honey
  • 1 tbsp toasted sesame seed oil
  • 1/2 tsp crushed red pepper flakes

Steps:

1. In a medium size bowl, whisk together corn starch and water. Add remaining ingredients (chicken broth, soy sauce, honey, and toasted sesame oil, red pepper flakes) and whisk to combine.

2. Warm up in medium sized skillet. Once warmed up add your chicken and vegetables.

So yummy and easy!

Note: I roast broccoli, chopped onion, and carrots in the oven with olive oil, salt, and pepper.

I cook the chopped chicken on the skillet, seasoning with just a little bit of salt and pepper.

Then I add all of the meat and veggies to the sauce and serve with white rice.

Coconut Milk & Sun-Dried Tomato Sauce

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This sauce is creamy, slightly tangy, and works really well with pasta, chicken, shrimp, gnocchi, or even over roasted vegetables.

What You Need:

  • 1 tablespoon olive oil
  • 3–4 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped plus 2-3 tablespoons of the oil from jar
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 teaspoon Italian seasoning or oregano
  • ½ teaspoon salt (adjust to taste)
  • ¼ teaspoon black pepper
  • ¼ teaspoon red pepper flakes (optional for heat)
  • 1 tablespoon tomato paste (optional for a richer flavor)
  • 2 cups fresh spinach (optional)
  • Fresh basil for serving

Instructions

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and cook for about 30 seconds until fragrant.
  3. Stir in the sun-dried tomatoes and cook for 1–2 minutes to release their flavor.
  4. Add tomato paste if using and cook for another minute.
  5. Pour in the coconut milk and stir well.
  6. Add Italian seasoning, salt, pepper, and red pepper flakes.
  7. Simmer gently for 5–8 minutes until slightly thickened.
  8. Stir in spinach and cook until wilted.
  9. Taste and adjust seasoning as needed.

Delicious Add-Ins

  • Chicken: Add cooked sliced chicken breast.
  • Shrimp: Add shrimp during the last 4–5 minutes of cooking.
  • Chickpeas: Stir in a can of drained chickpeas for a vegetarian meal.
  • Mushrooms: Sauté with the garlic for extra depth.

Serving Ideas

  • Toss with fettuccine or penne.
  • Spoon over grilled chicken or salmon.
  • Serve with gnocchi.
  • Use as a sauce for baked vegetables or stuffed peppers.

Enjoy!

‘Caldo De Pollo’ – Chicken And Veggie Soup

The Wild Gems2 Comments

What You Need:

– 6–8 chicken drumsticks

– 2 corn cobs, cut into 3–4 chunks each

– 2–3 zucchini, sliced thick

– 3 potatoes, peeled + cut into chunks

– 3 carrots, peeled + sliced

– 2 tomatoes, diced

– ½ onion, chopped

– 4 cloves garlic, minced

– 1–2 bay leaves

– 1 bunch cilantro

– 1-2 tsp salt (to taste)

– 1 tsp chicken bouillon

– 1 tsp garlic powder

– 2-3 tablespoons of vegetable oil

Steps:

1. In a large pot, heat 1–2 tsp oil on medium. Add chopped onion, sauté 2 minutes until soft. Add minced garlic and cook 30 seconds. Add diced tomatoes and cook 2–3 minutes until they begin to soften and release juice. Then blend in blender with some water.

2. Pour the mixture into the pot. Add the chicken drumsticks on top of the sautéed mixture. Add bay leaves + 1/2 of cilantro bunch. Pour in 10–12 cups of water. Stir in salt and bouillon. Bring to a boil → then reduce to medium-low and simmer for 45 minutes with lid partially on.

3. Add:

potatoes carrots corn

Simmer 15 minutes until potatoes are almost tender.

4. Add:

zucchini

Simmer 10 more minutes.

Taste broth → adjust salt and add 1 tablespoon of vegetable oil. (You can also add chili powder, dried herbs like oregano)

Serve with:

Lime wedges, Fresh cilantro, Avocado, Corn tortillas Salsa or jalapeños.

Enjoy!

Lemon Baked Butter Chicken

The Wild Gems2 Comments

Ingredients

For the chicken:

– 1.5–2 lbs chicken breast or thighs (cut into chunks or leave whole)

– 1 tsp salt

– 1 tsp paprika

– 1 tsp garam masala (optional but delicious)

– 1 tsp garlic powder

– ½ tsp onion powder

– ¼ tsp black pepper

For the sauce:

– 4 tbsp butter

– 3–4 garlic cloves, minced (or 1 tsp garlic powder)

– 1 cup heavy cream

– 1 tsp honey

– 1 tsp curry powder or garam masala ½ tsp turmeric (optional for color)

– ½ tsp salt (taste and adjust)

Optional: ¼ cup chicken broth to thin it out

1 tbsp lemon juice

Serves well with roasted broccoli and rice.

Enjoy!

Easy Chicken Pot Pie

The Wild Gems1 Comment

What You Need:

1 recipe of shredded chicken

1 bag of frozen peas and carrots

1 can of cream of chicken

Pepper

1/4 cup of milk (give or take)

1 package of premade pie crust

Olive oil or butter for sautéing

Egg wash (one egg white with a splash of milk mixed)

Steps:

  1. Remove pie crust from package and allow to sit out for 15 mins.
  2. Meanwhile, in a large skillet sauté your frozen veggies with butter or olive oil for ten minutes or until soft.
  3. Add the cream of chicken, milk, a few dashes of pepper, and shredded chicken to the veggies. Mix until warm, doesn’t need to be super hot this will be going into the pie and into the oven.
  4. Lay one pie crust in the bottom of a glass or ceramic large pie dish. Then place the filling from the skillet. Next place the second pie crust on top of the filling.
  5. Use a fork to seal the edges, and create 4 slits in the middle (like an X that doesn’t connect in the middle) .
  6. Brush egg wash over the entire pie and bake at 400 for 25 to 30 mins or until golden brown. If the edges are becoming brown too quickly place foil over the pie.

Enjoy!

Easy Shredded Chicken Crockpot Recipe (To Use For Other Recipes)

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This is an easy shredded chicken recipe that you can use to make chicken pot pie, chicken enchiladas, chicken Alfredo, chicken tacos, chicken salad, etc!

Make this shredded chicken and let it serve you for the rest of the week with your chicken dinners!

What You Need:

  • 3-4 Pounds of boneless chicken thighs
  • 1 large onion
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • ½ teaspoon paprika
  • 1 can of chicken broth
  • cooking spray or unsalted butter (plus 1/4 of a stick for the crock pot)

Steps:

1. Spray the bottom and sides of your crock pot with cooking spray or you can substitute with butter.

2. Slice your onion into round circle slices.

3. Lay your chicken thighs on top of the onions, fatty sides up.

4. Drizzle olive oil over the top of the chicken.

5. Sprinkle garlic powder, onion powder, black pepper, salt and paprika over chicken. Give it a quick rub to ensure that the spices are distributed evenly (optional).

6. Add the chicken broth and the butter to the crock pot.

7. Close and cook the chicken in your crock pot on LOW for 6 hours or on HIGH for four hours.

Now make something yummy with it! 🙂

Easy Poblano Green Creamy Sauce (Culichi Sauce)

The Wild Gems6 Comments

What You Need:

3 poblano peppers

2 teaspoons of minced garlic

A handful of cilantro

2 cups of hot water

1 tablespoon of chicken bullion seasoning

1/3 cup of Mexican cream

1/3 of a block of cream cheese

1 small onion chopped

Steps:

  1. Place the poblanos on a cookie sheet lined with foil. Broil each side for about 5-7 minutes or until they are nice and charred.
  2. Once the poblanos are roasted immediately place in a ziplock bag, seal, and allow to steam for 10 minutes.
  3. When the peppers are down steaming place in a blender with the remaining ingredients and hot water (except the onion) and blend well.
  4. Sauté chopped onion with a little bit of olive oil until soft and translucent. Pour sauce into skillet and simmer for 5-8 minutes.

That’s it!

My favorite way to enjoy this sauce is with some cooked shrimp and rice on the side. Mix the shrimp with the sauce and then scatter shredded Monterey cheese and broil until nice and melted.

OR, this taste great with some spaghetti noodles and shredded rotisserie chicken. Top with cilantro!

Enjoy!

Super Easy Chicken Thigh And Veggie Sheet Pan Dinner

The Wild Gems1 Comment

What You Need:

1 1/2 lbs of chicken thighs (bone in and skin removed)

1 large sweet potato peeled and chopped into bite size pieces

1 yellow squash sliced with skin on

1 head of broccoli chopped

1/2 of a sweet onion chopped into bite size pieces

1 tablespoon of olive oil plus 2-3 extra tablespoons

1 tablespoon of jarred minced garlic

1 packet of McCormick Seasoning Farmers Market Chicken And Vegetables SHEET PAN

Steps

1. Preheat oven to 400 and line a cookie sheet with foil. While the oven is heating up prepare your veggies and remove skin from chicken.

2. Place veggies and chicken on sheet pan. Prepare McCormicks seasoning packet. Rub majority of mixture on the front and back of the chicken. Any additional mixture add onto veggies.

3. Drizzle the extra olive oil on veggies, next add a few dashes of salt and pepper on veggies, and then add the minced garlic throughout the veggies. Mix well with your hands.

4. Ensure the chicken is directly on the foil surrounded by the veggies (see photo below) . Bake at 400 for 30 mins. Once complete, allow the chicken and veggies to rest for 10 mins.

Best served with rice or potatoes.

Enjoy!

The seasoning packet
Before pan enters the oven
After the pan has been removed.

Happy cooking! 🙂

Quick Tostadas

The Wild Gems2 Comments

When you need a delicious quick dinner this is a great go-to! Now, I am not going to get specific with measurements of ingredients. Chop as much as you want, use as much as you want, just enjoy it!

What You Need:

Tostadas (Guerrero)

2 premade bags of beans (La Sierra Refried Beans)

Chopped up lettuce

Chopped up fresh cilantro

Chopped up fresh roma tomatoes

Queso fresco crumbled (Ranchero)

A couple of Avocados sliced up

A yummy salsa (your favorite)

Rotisserie chicken shredded

Lime sliced and ready for a good squeeze

How To Layer Your Tostada

1. Start with your tostada, then spread your refried beans. It works like glue.

2. Next add your shredded chicken or beef.

3. Then add your lettuce, tomato, cilantro, and cheese.

4. Top your tostada with an avocado slice and drizzle your favorite salsa. Squeeze lime juice all over and ENJOY!