Browsing Category

Entrees

Entrees

Buffalo Chicken Fried Rice. Let’s Get Cooking!

Summertime. BBQ. Beer. Competition. These are the ingredients that led up to my latest recipe creation: Buffalo Chicken Fried Rice.

I was invited to participate in the Budweiser Sauces Ultimate Blogger Recipe Challenge. The challenge was to create an original recipe using at least one Budweiser Brewmaster’s Premium Sauces or Marinades. Budweiser graciously provided a sampling of their BBQ Sauces, Steak & Burger Sauce and Marinades for the competition, but all of the opinions in this post are my own.

The samples included their Steak & Burger Sauce, which I tried with my tried-and-true turkey burger (my go-to summer grilling option). The sauce packed a kick, and I found it was great with vegetables, too.

They also included a sample of their flavored BBQ Sauces, including Bold & Spice, Sweet & Smoky and Classic flavors. I used the Sweet & Smoky BBQ Sauce as a glaze for roasted new potatoes and baby carrots, and loved the smoky flavor it added to an easy side dish I’d serve at any backyard gathering or take to a potluck.

I have to be honest. When it came to the sample of the Buffalo Chicken Marinade, I wasn’t sure if I would even try it. I’ve never had Buffalo chicken wings because I HATE chicken wings. Yes, I’m a pretty pick eater when it comes to chicken and only like chicken breast.

But as a grown-ass adult, I was also a bit embarrassed that I’ve NEVER had Buffalo chicken wings. So I decided that Buffalo Chicken Marinade was going to be the product I focused on for creating my entry into the Budweiser Sauces Ultimate Blogger Recipe Challenge. But it would have to be on my terms.

Chicken Fried Rice, Re-Envisioned

I love a good chicken fried rice, but I have to admit that I rarely cook that at home. When I lived in San Francisco, it was so easy to find a great Chinese take-out restaurant that I got spoiled. Now that I’m living in a small town in the suburbs of Chicago, there aren’t a lot of good options for authentic Chinese fried rice nearby.

So I decided to try adding the flavor of Buffalo chicken wings to my version of a basic fried rice recipe. I gathered some of my favorite vegetables: sliced black olives, julienned sun-dried tomatoes, shelled edamame, corn niblets and diced carrots.

Buffalo chicken fried rice

Using the Budweiser Marinade was pretty simple. I cut up 2 large chicken breasts (skinned and deboned from the supermarket) into 2″ cubes. Admittedly, that’s a large cube of chicken. But I wanted the chicken to retain the flavor of the marinade. If you cut it up too small, you minimize the flavor. And I found the size of the chicken cubes ended up making the difference in having a balanced dish. The blast of flavor of the Buffalo Chicken Marinade was a great contrast to the fried rice and vegetables.

The instructions suggest a minimum of 6 hours to marinade, but recommend overnight — which I did for this recipe. The packaging is very sturdy and after the marinade process was done, you just throw it away. Nothing to clean up. Now that’s what I like!

Buffalo Chicken Fried Rice Deliciosity

Buffalo chicken fried rice

Before trying this recipe, I’d never tasted Buffalo Chicken in any format. What was I thinking? The end result was way better than I imagined it would be. And that’s because I decided to try something new and to do it on my own terms. I still don’t like chicken wings, so that hasn’t changed. But I now know that I love Buffalo chicken flavor. It really turned what would have been plain chicken breast cubes into a flavor-packed star ingredient.

Not to be sappy, but that’s kind of a metaphor for how we all should approach life. Don’t write something off if you’ve never tried it. And don’t be afraid to try something on your own terms. That’s how you learn and grow.

Buffalo Chicken Fried Rice

If you like trying something new, I hope you’ll try this recipe, too. And let me know how you change it up to make it your own. And I invite you to check out some of my other award-winning recipes here, including Sweet-Potato Bacon Biscuits.

You can learn about Budweiser BBQ Sauces and Marinades at their website, or by following them on Facebook, Twitter and Instagram.

To see recipes from the other competing bloggers, follow hashtags #BudweiserSauce, #BudweiserBBQSauce and #KingOfSauces on social media. Let us know what you think of our creations!

Until next time, grill on. Yass!

Buffalo Chicken Fried Rice

Yield: 6 to 8 servings

Buffalo Chicken Fried Rice

Ingredients

2 large chicken breasts, skinned and deboned, cut into 2" cubes
1 Budweiser Brewmaster's Premium Buffalo Chicken Marinade (available at Walmart, H-E-B and Hy-Vee)
6 tablespoons canola oil, divided
2 tablespoons minced garlic
2 tablespoons minced ginger
2 ounces sun-dried tomatoes, julienned
14 ounces edamame, shelled
2.25 ounces black olives, sliced
15.25 ounces corn, drain
1/2 cup carrots, diced small
4 cups cooked brown rice, cooled
2 eggs, lightly beaten
1/4 cup water
2 tablespoons sesame oil
3 tablespoons soy sauce
salt and pepper to taste

Instructions

Marinade the cubed chicken breast, per instructions, in the Budweiser Brewmaster's Premium Buffalo Chicken Marinade overnight in the refrigerator.

In a medium non-stick skillet, put 2 tablespoon oil and turn heat on high. Add marinaded chicken to the skillet and cook until nicely browned (approximately 10 - 12 minutes). Stir occasionally. When done, remove from heat source and set to the side while cooking the vegetables.

In a large non-stick skillet, put 2 tablespoons oil as well as the garlic and ginger. Cook over high heat for about 30 seconds before adding edamame, black olives, corn, carrots, and sun-dried tomatoes. Cook for 4-5 minutes, stirring frequently. When done, put vegetables in skillet with marinaded, cooked chicken.

In the newly emptied large skillet, add the remaining oil. Then add the rice a bit at a time so you can break up any clumps. The goal is to coat the rice. Stir for a few minutes to evenly fry the rice, then make a well in the center. Add the beaten eggs in the well. Scramble the eggs before fully incorporating them into the rice.

Return the chicken and vegetables to the large skillet and stir to incorporate. Add water, stirring, for about one minute to allow the steam to penetrate the entire mixture. Add soy sauce and sesame oil, then salt and pepper (if necessary) to taste.

Turn off heat and serve.

https://bakedchicago.com/buffalo-chicken-fried-rice-lets-get-cooking-yass/

Entrees

Arrabbiata Sauce with Rotini Pasta and Turkey Meatballs

arrabbiata sauce I must admit for most of my adult life I’ve never made spaghetti sauce from scratch. With so many good pre-made sauces on the market, I usually stock up when there’s a sale and (occasionally) doctor it up with some fresh herbs or tomatoes. Can I get an “amen?” Browsing through one of my favorite slow cooker cookbooks – Better Homes and Gardens Year-Round Slow Cooker Recipes – I found a recipe for arrabbiata sauce. I was intrigued because I’d never heard of arrabbiata sauce. After a little research, I discovered that “arrabbiata” is Italian for “angry.” The sauce gets its name from the burn of the crushed red peppers. Most everything about this recipe sounded great, but of course I had to add my own twists to make it more of something I’d want to eat. So I exchanged pancetta for bacon and I added a cup of Cabernet Sauvignon wine to the recipe. I thought if the sauce was going to be “angry,” then being a little “boozy” couldn’t hurt!

Arrabbiata Sauce with Turkey Meatballs

arrabbiata sauce_4 The arrabbiata sauce is extremely easy to make. Your slow cooker does most of the heavy lifting. To start the recipe, I browned the onion, bacon and garlic in a skillet – then transferred the contents to my slow cooker. You add all the rest of the ingredients (except for the pasta and meatballs – those come later!) into your slow cooker and give it a good stir. Set it on HIGH and put on the lid. Walk away for 4 to 5 hours and the sauce will be “perfetto!” arrabbiata sauce_2 About 45 minutes before your arrabbiata sauce is done, you’ll want to start making the turkey meatballs. I used pre-seasoned panko breadcrumbs with Italian seasoning spices, but you can use standard panko breadcrumbs and add in the Italian seasoning by hand. The mixture of the panko, butter and egg help bind the ingredients, and make for a great carmelized “crust” on the outside of the meatballs. I tend to like larger meatballs, so that requires even cooking. The trick is not to rush the browning process, so never go higher than medium-high heat. I don’t make homemade meatballs that often. Usually, I’ll just brown ground turkey into my sauce and make whatever sauce I’m using a meat sauce. But these turkey meatballs were to die for! Well worth the effort. You may want to make a double batch; they freeze well. arrabbiata sauce_6 Cook your pasta according to package directions. I used rotini pasta, but you can easily substitute your favorite pasta or what you have in your pantry. If you’re only having pasta for a meal, I like to use a bowl. It makes it easier to cover the pasta with sauce, without wasting a lot covering the entire length of a plate. Then pile on the meatballs and pour a healthy serving of arrabbiata sauce over it all. Top it with shredded Parmesan cheese and you’ve got a great weekday dinner or weekend lunch that’s good enough for company. arrabbiata sauce_3 I ended up adding Cabernet Sauvignon to this arrabbiata sauce recipe to make it “less angry.” What’s your favorite ingredient to add to spaghetti sauce?

Arrabbiata Sauce with Turkey Meatballs

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

Ingredients

For Sauce:
1 large onion, chopped
5 slices thick-cut bacon, chopped
3 cloves garlic, minced
56 ounces diced tomatoes with basil, garlic and oregano, undrained
15 ounces tomato sauce
2 teaspoons dried parsley
1 teaspoon dried oregano, crushed
1/2 teaspoon sea salt
1/2 teaspoon dried basil, crushed
1/2 teaspoon crushed red pepper
1 cup Cabernet Sauvignon, or any dry red wine
8 servings cooked rotini pasta
1/4 cup shredded Parmesan cheese
For Meatballs:
1 cup panko breadcrumbs
20 ounces ground turkey, 93% lean
1 tablespoon Italian seasoning
1 tablespoon dried parsley
2 medium onions, minced
2 eggs
1 tablespoon butter, room temperature
1 teaspoon sea salt
1 teaspoon ground black pepper

Instructions

For Sauce:

In a skillet, cook the onion, bacon and garlic over medium heat until onion is tender and bacon is browned.

Transfer mixture to a 5-quart slow cooker. Set skillet aside to use when cooking meatballs later.

Stir in the tomatoes, tomato sauce, parsley, oregano, basil, salt, and crushed red pepper. Cover and cook on HIGH for 4 hours (or on LOW for 8 to 10 hours).

Serve over pasta and turkey meatballs. Sprinkle each serving with Parmesan cheese, if desired.

For Meatballs:

In a large bowl, thoroughly combine ground turkey, breadcrumbs, Italian seasoning, dried parsley, mined onions, eggs, butter, salt and pepper.

By hand, form golf ball-sized meatballs and place in cooled skillet (used when browning onion and bacon mixture earlier). Makes about 16 meatballs, or 2 per serving. Feel free to make your meatballs smaller or larger, based on your preference. But make all meatballs uniform in size so they cook evenly.

Place skillet with meatballs on burner at medium-high heat. Every 5 minutes or so, turn meatballs so that all sides will eventually brown and meatballs will be evenly cooked. Watch carefully and remove meatballs from skillet when done. Set aside to serve with arrabbiata sauce and pasta.

Notes

Sauce portion of this recipe lightly adapted from Better Homes & Gardens "Year-Round Slow Cooker Recipes"

https://bakedchicago.com/arrabbiata-sauce-recipe/

Entrees

Malaysian Black Pepper Chicken Satay

Malaysian cuisine is often considered exotic, colorful and tempting because of its a unique blend of Malay, Chinese and Indian food traditions with Indonesian, Thai, Portuguese and Middle Eastern influences. Quality spices have been at the center of Malaysian cooking for centuries, dating back to when Malaysia became a major crossroad for the ancient eastern spice trade route. Cross-cultural borrowing among the Malays, Chinese and Indians has created a number of dishes that are uniquely Malaysian.

Rice (nasi in Malay) is eaten at most meals and a staple food found in every Malaysian kitchen. Typically, plain rice accompanies an entree — and a more complex rice dish can be a meal on its own. Rice is a perfect complement to a traditional satay, which consists of small pieces of marinated meat (usually chicken) skewered on sticks and grilled over a charcoal fire. Traditional satay dipping sauces often contain peanuts.

In my recipe for Malaysian Black Pepper Chicken Satay, the fresh cucumber slices refresh the palate in a perfect balance to the rich black pepper spices. You could easily prep this dish in the morning and let it marinate while you’re at work. Then when you get home, you’ve got a hot, hearty — and a bit exotic — meal in about 10 minutes.

Malaysian Black Pepper Chicken Satay with Peanut Dipping Sauce 5

Malaysian Black Pepper Chicken Satay with Peanut Dipping Sauce

Prep Time: 30 minutes; Cook Time: 10 minutes; Serves 4 people.

Ingredients

  • 4 chicken breasts (boneless and skinless), cut into medium-sized cubes
  • 1 package of Malaysian Black Pepper Sauce
  • Bamboo skewers, soaked in water to avoid burning
  • 1 cucumber, sliced
  • 2 packets of Malaysian Satay Dipping Sauce, peanut flavor
  • 2 cups instant brown rice

Directions

Cut the chicken breasts into medium-sized cubs, large enough to stay together when skewered. Place in a resealable plastic container. Marinate in Malaysian Black Pepper Sauce in the refrigerator for 4 to 8 hours.

Malaysian Black Pepper Chicken Satay with Peanut Dipping Sauce 3

Prepare brown rice according to package directions. Slice cucumber; set aside.

Malaysian Black Pepper Chicken Satay with Peanut Dipping Sauce 4

Thread the chicken on the bamboo skewers and grill for 3 minutes on each side, or until fully cooked with a slight char on the chicken.  Serve hot with fresh cucumber slices, brown rice and peanut dipping sauce.

Malaysian Black Pepper Chicken Satay with Peanut Dipping Sauce 2

Entrees

Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

 

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you think about classic American foods, the cheeseburger definitely ranks among the top of the list. There’s something so satisfying about biting into a juicy, perfectly cooked burger on a toasted bun.

Even plain, a burger is delicious. But with a bun in hand, everybody can be a Picasso and ‘paint the canvas’ with the perfect combination of toppings. For most, that includes cheese, cheese and more cheese, please!

The patty melt is deceptively simple. Aside from the seasonings and butter, there are only about four ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

Sometimes a patty melt will be served with only sautéed onions and sometimes with a “secret sauce” – which is usually Thousand Island dressing. That tangy, creamy flavor is a great pairing with the sautéed onions.

For my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with Kraft Classic Ranch dressing as a topping and with extra on the side for dipping.

During a trip to my local Walmart, I picked up all of the ingredients – including Kraft Natural Swiss Cheese (the BIG slices!) and Kraft Classic Ranch Dressing. I prefer ground turkey for my burgers, but you could also easily use lean hamburger.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

After getting my ingredients in place, I mixed together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire!

Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as we prepare the onions.

Slice up a yellow onion and sauté it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. If you rush the process, the onions could easily burn.

Can you see the buttery steam rising from the pan in the photo below? It smells sooooo goooood.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Next up, cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly.

In another skillet, melt 2 tablespoons butter over medium heat. You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Kraft Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons Kraft Classic Ranch dressing
  • another slice of Kraft Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp.

The cheese should be all melted and gooey. Cut in half and serve immediately.

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Doesn’t this look like absolute burger perfection? After you bite into it, you’ll think you went to burger heaven. How can it get any better?

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

When you serve it with your favorite chips or fries and – most importantly – a side of Kraft Classic Ranch dressing for dipping!

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

With the summer grilling season in full swing, you’ve got to try creating your own version of a cheeseburger classic.

How do you #SayCheeseburger? What are your favorite toppings for crafting the ultimate classic cheeseburger?

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

https://bakedchicago.com/ranch-patty-melt-recipe/

Entrees

Tex-Mex Rice Bowl with Salsa Fresca

tex mex rice bowl #shop

For Cinco de Mayo,I decided to try a south-of-the-board-inspired dish quite popular throughout the Southwest. I used to live in Houston and Tex-Mex “anything” was always a popular item on every restaurant’s menu. So I wanted to take some of my favorite ingredients (brown rice and ground turkey) and create a healthier version of a Tex-Mex Rice Bowl.

tex-mex rice bowl

Tex-Mex Rice Bowl

First, I made a salsa fresca, which is also known as pico de gallo, with fresh tomatoes, onion, garlic, sweet peppers, olive oil, lime juice and cilantro. I got all of my ingredients for salsa fresca in place (mise en place) and I was off-and-running.

salsa fresca mise en place #shop

This portion of the Tex-Mex Rice Bowl recipe, the prep for the salsa fresca, takes about 15 minutes of cutting and dicing. After that, the recipe goes quite fast.

I tend to prefer mildly spicy foods, so I’m using sweet peppers in this recipe. But if you like something with more fire, definitely swap out the sweet peppers for jalapeno peppers. Combine all of the salsa fresca ingredients in a large glass or ceramic bowl.

salsa fresca

Then set aside to let it marinate while you prepare the ground turkey and rice mixtures. Gather all of your ingredients and measure out the spices to make cooking a breeze:

tex mex rice bowl ingredients mise en place #shop

First you’ll cook the instant brown rice, following the package directions. Set aside.

In a large stock pot, heat the ground turkey over medium-high heat. Cook until done and stir to crumble. Stir in the water, chili powder, paprika, cumin, onion powder, garlic powder and cayenne pepper. Bring this to a simmer, then stir in the corn and black beans. Cook for about 2 minutes, then stir in the brown rice and cook for another 2 minutes.

Ladle the rice mixture into individual serving bowls. Top each bowl with salsa fresca and sprinkle with cilantro. I’ve found that when I have a large group or if your family has different levels of spice, heat they like that it’s best to let each individual add as much (or little) of the salsa fresca as they like to personalize their own Tex-Mex Rice Bowls. That way everybody gets what they want.

This Tex-Mex Rice Bowl recipe makes a large batch; enough for 8 to 10 people. If you have leftovers, freeze the turkey-rice mixture for up to 2 months in an airtight container. For any leftover salsa fresca, that will keep for only a few days in the refrigerator in an airtight container. Use leftover salsa alone or add to melted Cheddar cheese as a dip.

Tex-Mex Rice Bowl

Rating: 51

Cook Time: 25 minutes

Yield: about 8 to 10 servings

Tex-Mex Rice Bowl

This dish has many variations in texture, from the rice and beans to the corn and salsa fresca. Personally, I like to add a small dollop of creamy, cool sour cream on the top of a hot Tex-Mex rice bowl to help cleanse the palate from the spice.

Ingredients

For salsa fresca:
4 medium plum or vine-ripened tomatoes, diced
1 medium white onion, diced
1 clove garlic, minced
2 sweet peppers, seeded (with ribs removed) and diced (substitute with jalapeno peppers, if desired)
1 tablespoon olive oil
fresh-squeezed juice of 1 lime
2 tablespoons fresh cilantro, chopped
1/2 teaspoon sea salt
For Tex-Mex bowl:
1 pound lean ground turkey
16 ounces instant brown rice (about 4 cups, dry)
1/2 cup water
1 tablespoon chili powder
1 tablespoon sea salt
1 tablespoon ground black pepper
2 teaspoons paprika
2 teaspoons cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cups whole kernel corn
30 ounces black beans, rinsed and drained
4 teaspoons fresh cilantro, chopped

Instructions

Instructions for salsa fresca:

In a large glass or ceramic bowl, combine all ingredients and set aside to let it marinate.

Instructions for Tex-Mex rice bowl:

Cook instant brown rice according to the package directions; set aside.

Heat a large stockpot or Dutch oven over medium-high heat. Add the ground turkey. Cook until done, stirring to crumble. Stir in water, chili powder, paprika, cumin, onion powder, garlic powder and cayenne pepper. Bring to a simmer.

Stir in corn and beans. Cook for 2 minutes. Stir in rice and cook for 2 minutes.

Scoop rice mixture into individual serving bowls. Top each bowl with salsa fresca and cilantro.

Notes

I would rate the level of spiciness for this recipe at medium. If you prefer a milder spice level, reduce the amount of chili powder and cumin. If you like a very spicy dish, substitute jalapeno peppers for the sweet peppers.

The majority of prep time for this dish is for the salsa fresca. You could also make the salsa fresca in advance and keep in an airtight container in the refrigerator for up to 48 hours.

https://bakedchicago.com/tex-mex-rice-bowl-recipe/

Entrees

Crunchy Fiesta Chicken

Cinco de Mayo is almost here, so I’m hopeful that spring will decide to return soon…and stay for while!

To get into the celebratory spirit, I wanted to add some spice to a traditional baked chicken recipe featuring panko breadcrumbs. I love the crunchy texture of the panko so much that I’ll use it in turkey meatloaf and I’ve been known to eat them right from the bag.

With this Crunchy Fiesta Chicken, I’ve simply blended store-bought taco seasoning with panko breadcrumbs for my breading mixture.

panko bread crumbs

Some recipes have you mix the shredded cheese with the breadcrumb mixture, but I prefer to put the cheese on last in the baking process. That allows the breadcrumbs to stay crunchy and for most of the cheese to stay on the chicken breast.

mix the spices and cheese with the breadcrumbs

After dipping in an egg/water mixture, you dredge the chicken breasts in the glorious panko breadcrumbs on both sides. Then it’s ready to pop in an oven.

coat the chicken breasts with breadcrumbs

Turn once in the baking cycle for both sides to crisp up. Then top with 4-blend Mexican cheese a few minutes before the baking is done; just enough to let the cheese lightly melt. And you’ve got a crunchy, lightly spicy chicken breast that would be perfect for your Cinco de Mayo dinner. Pair it with a taco side salad and a great Mexican beer or tequila. Now that’s a meal worth celebrating!

crunchy fiesta chicken

Crunchy Fiesta Chicken

Rating: 51

Cook Time: 25 minutes

Yield: 4 servings

Ingredients

4 large chicken breasts, refrigerated
2 cups panko breadcrumbs
1 cup shredded Mexican cheese blend, divided
1 package taco seasoning
2 eggs, beaten
2 tablespoons water

Instructions

Preheat oven to 400 F degrees. Line a baking pan with parchment paper, lightly coat with nonstick spray or olive oil. Then set aside.

In a pie pan, whisk together breadcrumbs and taco seasoning. Set aside.

In another pie pan, beat the eggs and incorporate 2 tablespoons of water. Take each individual chicken breast and dip (one side at a time) into the egg mixture, then the breadcrumb mixture. In some cases, you may need to dip each side twice to ensure full coverage.

Lay the chicken breast in the prepared baking pan, and repeat for the remaining chicken breasts.

Bake for 25 to 30 minutes, or until chicken is tender. Turn the chicken breasts halfway in the cooking time to ensure a crispy texture on both sides of the chicken.

During the last 3 minutes of baking, add about 1/4 cup of Mexican cheese on top of each chicken breast. Return to the oven and let it melt completely. Remove from the oven and serve immediately.

https://bakedchicago.com/crunchy-fiesta-chicken-recipe/

 

Entrees

Bolognese Spaghetti Sauce

I call this recipe YOLO (You Only Live Once) BOLO because the Bolognese sauce is so rich, intense with Cabernet Sauvignon flavor that it’s the only Bolognese recipe you’ll need for the rest of your life! Yep, that’s right! Seriously.

bolognese spaghetti sauce for the slow cooker

It’s made in a slow cooker, so it is so easy to make. You could literally turn it on when you leave for work and when you return home you’ll have perfectly cooked Bolognese spaghetti sauce.

bolognese spaghetti sauce

This recipe is a modern take on a classic Bolognese sauce; I’m using lean ground turkey and I left out the chopped celery. Trust me, you won’t miss it. In my opinion, celery is the most overrated vegetable. And it only takes up “valuable space” in the slow cooker that is better served by more Cabernet Sauvignon.

bolognese spaghetti sauce

After browning the ground turkey, put all of the ingredients into the slow cooker. Turn it on HIGH and let it cook for about 4 hours. You can use any pasta, but I like to use thin, whole grain spaghetti. And, of course, top it with some quality grated Pecorino Romano cheese.

bolognese spaghetti sauce

If you have any leftovers, freeze the Bolognese spaghetti sauce in an airtight container for up to 4 months.

spaghetti bolognese sauce

YOLO BOLO: Bolognese Spaghetti Sauce

Rating: 51

Cook Time: 4 hours

Yield: 8 servings

YOLO BOLO: Bolognese Spaghetti Sauce

Ingredients

2.5 pounds 93% lean ground turkey
2 cans (28 ounces each) Dei Fratelli Crushed Tomatoes
4 carrots, finely chopped (about 24 baby carrots)
2 medium onion, chopped
4 cloves garlic, minced
1/2 cup tomato paste (about 6 ounces)
1 cup cabernet sauvignon (or any dry white or red wine)
2 teaspoons dried oregano
2 teaspoons dried thyme
2 bay leaves
2 teaspoons sea salt
1/2 teaspoon ground black pepper
1.5 pounds thin whole wheat spaghetti
grated Pecorino Romano, for garnish

Instructions

Brown the ground turkey in a large skillet.

In a 6-quart slow cooker, mix together the cooked ground turkey, tomatoes, carrots, onion, garlic, tomato paste, wine, oregano, thyme, bay leaves, salt and pepper.

Cover and cook on HIGH for 4 to 5 hours, or until the vegetables are tender. You may also cook on LOW for 7 to 8 hours. Remove bay leaves before serving.

About 15 minutes before serving, cook the spaghetti according to package directions. Plate the spaghetti, top with Bolognese and sprinkle with grated cheese.

https://bakedchicago.com/bolognese-spaghetti-sauce-recipe/

Entrees

Mediterranean-Inspired Fish Tacos

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch

The key to Mediterranean food is fresh ingredients. And these Fish Tacos are filled to the gills with fresh veggies, like baby spinach, cucumbers, tomatoes, sweet peppers, red onion and black olives. It’s like a mini farmer’s market in every flour tortilla!

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, mise en place

In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, marinate

Then bake your fish tenders (I like to use tilapia, but any white fish would be equally delish) according to package directions.  About 5 minutes before the fish is done, start warming your flour tortillas according to package directions.

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, tablecloth

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, closeup

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing
1 cup sour cream
1 cup cucumber, diced
1 cup black olives, halved
1 cup sweet peppers, diced
1 medium red onion, diced
2 cups baby spinach, shredded
2 cups tomatoes, diced
1/2 cup Zesty Italian Dressing
2 cups shredded Cheddar cheese
14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)
8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

In a mixing bowl, combine cucumber, black olives, sweet peppers, red onion, baby spinach, and tomatoes. Drizzle with Italian dressing and gently toss to coat. Cover with plastic wrap and let vegetables marinate in the refrigerator while cooking fish tenders, according to package directions.

Heat six flour tortillas, according to package directions. Place one fish tender on each tortilla and top with Zesty Italian vegetable mixture and a generous dollop of the Ranch dressing-sour cream mixture. Serve immediately.

https://bakedchicago.com/mediterranean-fish-tacos/

Entrees/ Events & Entertaining

We’re Celebrating National Cheeseburger Day 2017 with the One-and-Only Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…Ranch Patty Melt

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

https://bakedchicago.com/celebrating-national-cheeseburger-day-2017-one-ranch-patty-melt/

Entrees

Mediterranean-Inspired Fish Tacos

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch

The key to Mediterranean food is fresh ingredients. And these Fish Tacos are filled to the gills with fresh veggies, like baby spinach, cucumbers, tomatoes, sweet peppers, red onion and black olives. It’s like a mini farmer’s market in every flour tortilla!

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, mise en place

In a mixing bowl, combine all the prepared fresh vegetables. Drizzle generously with Italian Dressing, and gently toss to coat. You want the onions, sweet peppers, cucumber, black olives, and tomatoes to absorb all the savory herbs while you prepare the fish tenders. Cover the vegetable mixture with plastic wrap or put in a resealable container and refrigerate.

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, marinate

Then bake your fish tenders (I like to use tilapia, but any white fish would be equally delish) according to package directions.  About 5 minutes before the fish is done, start warming your flour tortillas according to package directions.

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, tablecloth

Now you’re ready to assemble. This is an easy weeknight dinner that allows everybody to customize their own fish tacos (make mine with extra cheese, please!).

Place a fish tender in the center of the tortilla. Pile on heaping spoonfuls of veggies with Zesty Italian dressing. Sprinkle with cheese. And top it with a dollop of Classic Ranch-sour cream.

Mediterranian-inspired Fish Tacos #FoodDeservesDelicious #CollectiveBias #shop, salad dressing recipe, Zesty Italian, Ranch, closeup

Most of the ingredients in this recipe are plug-and-play, which means use whatever fresh vegetables you’ve got in stock and your favorite shredded cheese blend.

Mediterranean-inspired Fish Tacos

Rating: 51

Cook Time: 20 minutes

Yield: 6 servings

Ingredients

1/2 cup Ranch Dressing
1 cup sour cream
1 cup cucumber, diced
1 cup black olives, halved
1 cup sweet peppers, diced
1 medium red onion, diced
2 cups baby spinach, shredded
2 cups tomatoes, diced
1/2 cup Zesty Italian Dressing
2 cups shredded Cheddar cheese
14 ounces frozen breaded white fish tenders, about 6 servings (e.g. tilapia or cod)
8 8-inch flour tortillas

Instructions

Mix together ranch dressing and sour cream in a resealable container. Refrigerate while preparing remaining ingredients.

In a mixing bowl, combine cucumber, black olives, sweet peppers, red onion, baby spinach, and tomatoes. Drizzle with Italian dressing and gently toss to coat. Cover with plastic wrap and let vegetables marinate in the refrigerator while cooking fish tenders, according to package directions.

Heat six flour tortillas, according to package directions. Place one fish tender on each tortilla and top with Zesty Italian vegetable mixture and a generous dollop of the Ranch dressing-sour cream mixture. Serve immediately.

https://bakedchicago.com/mediterranean-inspired-fish-tacos/

Entrees

National Hamburger Month: Start Celebrating with a Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

 

Is a month long enough to celebrate something as universally delicious as the hamburger?

Obviously, no! But that’s not going to stop me from trying. And I can’t think of a more perfect way to start the celebration than with one of my all-time favorites: the Ranch Patty Melt. Let’s fire up the grill and get started.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

This is burger heaven, and it doesn’t get any better!

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

https://bakedchicago.com/national-hamburger-month/

Entrees/ Events & Entertaining

Celebrating National Cheeseburger Day with a Sizzling Ranch Patty Melt

#SayCheeseburger #CollectiveBias #shop KRAFT Classic Ranch Patty Melt

Ranch Patty Melt

The cheeseburger is as American as food gets. It’s truly iconic. But when you ask a group of people to visualize what’s on (or in) their favorite cheeseburgers, there are no two descriptions exactly the same. That versatility is one of the exciting things about the cheeseburger – and why I like to experiment with new variations of ingredients in a never-ending quest for the perfect cheeseburger. A recent cheeseburger experiment that has come the closest to burger nirvana is my Ranch Patty Melt.

The patty melt itself is deceptively simple. Aside from the seasonings and butter, there are only four primary ingredients: meat, onion, cheese and bread. It’s the preparation and how these ingredients are combined that give the patty melt its sizzle.

The patty melt will usually be served with onions and Thousand Island dressing. That tangy, creamy flavor of the Thousand Island dressing is a great pairing with the sautéed onions. But for my Ranch Patty Melt recipe, I’m substituting the Thousand Island dressing with a classic ranch dressing as a topping and with extra on the side for dipping.

Ranch Patty Melt

With all of your ingredients en place, mix together the ground turkey, salt, pepper and Worcestershire sauce. Don’t skimp on the Worcestershire! Form four oval patties with the meat, matching the relative shape of the crusty rye bread. Set the patties aside as you prepare the onions.

Slice up a yellow onion and sautée it in a skillet with butter over medium-low heat. It takes about 25 minutes to properly brown the onions, but be patient. Don’t rush the process; the onions could easily burn. Can you see the buttery steam rising from the pan in the photo below? It smells so, so, so, so good.

Ranch Patty Melt

Cook the patties in a skillet over medium heat until done in the middle and browned on the outside. When the patties are cooked, you’re ready to start the final assembly. In another skillet, melt 2 tablespoons butter over medium heat.

You’re going to assemble each Ranch Patty Melt as follows:

  • slice of crusty rye bread
  • slice of Swiss cheese
  • turkey burger patty
  • one-fourth of the sautéed onions
  • two tablespoons ranch dressing
  • another slice of Swiss cheese
  • another slice of crusty rye bread

Grill the sandwiches in the skillet until golden brown on one side.  Add the remaining butter to the skillet and flip the Ranch Patty Melt sandwiches over. Cook until golden brown and crisp. The cheese should be all melted and gooey. Cut in half and serve immediately.

Ranch Patty Melt

Doesn’t this look like absolute cheeseburger perfection? How can it get any better? That’s my challenge for my next cheeseburger adventure…Ranch Patty Melt

Ranch Patty Melt

Rating: 51

12 minutes

Cook Time: 28 minutes

Yield: 4 servings

Ranch Patty Melt

Ingredients

8 tablespoons butter, room temperature
1 large yellow onion, skinned, halved and sliced
1 1/4 pounds ground turkey (93% lean)
8 dashes Worcestershire sauce
1 teaspoon sea salt
1/4 teaspoon ground black pepper
8 slices Swiss Cheese
8 slices crusty rye bread
1/2 cup ranch dressing, plus more for dipping

Instructions

Organize your ingredients and cooking instruments. You'll need a medium bowl and three skillets (one small, one medium and one large) to prepare the onions, burgers and the completed patty melts.

In a medium bowl, mix together ground turkey, Worcestershire sauce, salt and pepper. Form into 4 oval-shaped patties, similar to the size of the rye bread slices. Put patties on a plate; set aside.

In a small skillet, melt 2 tablespoons butter over medium-low heat. Toss in the onions and cook for 25 to 30 minutes. Stir occasionally. Onions are done when they are golden brown and soft. Remove from heat and set aside.

In a large skillet, melt 2 tablespoons butter over medium heat. Cook the turkey burger patties on both sides, until done in the middle and browned on the outside. Set aside.

In the medium skillet, melt 2 tablespoons butter over medium heat. Assemble the patty melts first with a slice of rye bread topped with a slice of Swiss cheese. Add the turkey burger patty and one-fourth of the cooked onions. Cover the patty with 2 tablespoons ranch dressing followed by another slice of Swiss cheese. Top with another slice of rye bread, and grill the sandwiches until golden brown.

Repeat until all 4 sandwiches are in the skillet. When browned on one side, add the remaining 2 tablespoons butter in the skillet. Carefully flip each sandwich over, and cook until golden brown, crisp and cheese has melted.

Cut in half and serve immediately. Serve with additional ranch dressing on the side for dipping.

https://bakedchicago.com/national-cheeseburger-day-ranch-patty-melt/