Category Archives: Chicken

Baked Chicken Breast Recipe with Caramelized Garlic

Baked Chicken Breast Recipe with Caramelized Garlic

These baked chicken breasts are so delicious and sweet with the caramelized garlic and herbs. I had a go at baking them for my family and friends and they were amazed. I didn’t tell them there were only four ingredients and that it only took 30 minutes to make. Its such an easy recipe anyone can do it. And its quick so you don’t have to spend long hours in the kitchen preparing it. Easy Baked Chicken Breast Recipe with Caramelized Garlic in Less Than 30 MinutesWhen you first bite into them you get a blast of sweetness then a juicy succulent taste of chicken. The herbs enhance the flavor. I don’t do a lot of chicken cooking so was surprised when they came out so good. My chicken breasts were a little on the large side so 20 minutes was plenty of time for cooking. You have to be careful ou dont overcook as you could burn the brown sugar. Not a nice look. bakedchicken3 For the full ingredients and recipe instructions you will need to visit Easy Baked Chicken Breast Recipe with Caramelized Garlic in Less Than 30 Minutes – Only 4 Ingredients @


Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken with Fresh HerbsSo I’ve experienced a serious chicken thigh kick of late. It’s strange since I in no way actually believed I loved chicken thighs till I made use of it with a crock pot honey sesame chicken recipe. After that, I had been hooked. And then I made use of bone in, skin on chicken thighs for the first-time in a pan cooked lemon chicken dish and I was floating in heaven.
From the honey-mustard cooked chicken to the mushroom and chicken skillet, I’m simply adoring the entire sear first and then roast approach simply because it definitely makes the most crisp and tender chicken thighs. It’s incredibly succulent but yet you’ve still got that incredible crust on the top as well.

Adapted from:


  • 8 bone in, skin on fresh chicken thighs
  • Sea salt along with freshly ground pepper
  • 3 tbsps of divided unsalted fresh butter
  • 4 cloves of minced garlic
  • 1/4 cup of packed brown sugar
  • 1 tbsp of raw honey
  • 1/4 tsp of dried thyme
  • 1/2 tsp of dried oregano
  • 1/4 tsp of dried basil
  • 2 tbsp of fresh chopped parsley leaves


  1. Pre-heat stove to 400 degrees F.
  2. Season the chicken thighs using pepper and salt, in order to taste.
  3. Dissolve 2 tbsp of unsalted butter inside a large oven proof skillet using a medium to high heat. Add the chicken, with the skin side down, and proceed to sear each side until golden-brown, should take about 2 to 3 minutes each side; put aside.
  4. Melt the remaining tbsp of butter within the skillet. Next add the garlic, and then cook, making sure to stir regularly, until it becomes fragrant, around 1 to 2 minutes. Take away from the heat.
  5. Mix in the brown sugar, the honey, the oregano, the thyme and the basil until all are well combined. Return the chicken back to the skillet.
  6. Put into the pre-heated oven and then roast until totally cooked through, by reaching an internal temp of around 175 degrees F, around 25 to 30 minutes.
  7. Serve the chicken right away, garnished using parsley

Garlic Brown Sugar Chicken with Fresh Herbs

Grilled Chicken Egg Rolls with Avocado Ranch Dressing

Southwestern Egg Rolls with Avocado Ranch Dressing - Photo Credit: all-thats-jas
Southwestern Egg Rolls with Avocado Ranch Dressing – Photo Credit: all-thats-jas

Grilled Chicken Egg Rolls with Avocado Ranch Dressing

A delicious egg roll with grilled chicken and fresh mushrooms smothered in a tasty avocado ranch dressing made with Greek yogurt, sour cream and green onions. Enjoy!



  • 1 grilled Chicken Breast
  • 1 Red Bell Pepper
  • 1 Onion
  • 1 cup canned Corn kernels
  • 1 cup canned Black Beans
  • 1 cup fresh Spinach (or ½ cup frozen)
  • 1 Jalapeno Pepper
  • 2 Green Onions
  • 1 Garlic clove
  • 1 cup Mushrooms (for vegetarian version)
  • 1 teaspoon Cumin, Cayenne Pepper, Parsley, Salt and Black Pepper
  • 1 cup shredded Mozzarella Cheese
  • 1 package Tortillas (you’ll get more rolls with the smaller size tortillas)
  • ½ cup Oil, divided

Avocado Ranch Dressing:

  • 1 Avocado
  • ½ cup Sour Cream
  • ½ cup Mayo
  • 2 tablespoons Greek Yogurt
  • 2 teaspoons Vinegar
  • 1 Tomato
  • 2 Green Onions
  • ½ teaspoon Salt
  • 1 teaspoon Dill
Southwestern Egg Rolls with Avocado Ranch Dressing - Photo Credit: all-thats-jas
Southwestern Egg Rolls with Avocado Ranch Dressing – Photo Credit: all-thats-jas


  1. Get started on your chicken if you’re going to use it. While the chicken is grilling, baking or cooking -whichever way you decide to make it – dice all your veggies for filling, except corn and beans of course.
  2. In a large skillet heat two tablespoons oil. Add the onions, garlic, jalapeno and red pepper. Cook and stir on medium-high heat until tender, about 5 minutes.
  3. Stir in chopped chicken breast, corn, beans, spinach and spices. Simmer 10 minutes longer. Mix in shredded mozzarella and stir until cheese is melted. Season with salt and pepper, to taste. At this point, if you like it extra spicy, you can sprinkle crushed red pepper flakes to add heat.
  4. Place 3-4 tortillas on the microwave safe plate. Microwave on high for about 20 seconds or until warm and pliable. Spoon even amounts of the mixture into each tortilla.
  5. Fold ends of tortillas and then roll tightly around mixture. Secure with toothpicks. Repeat with remaining tortillas until the vegetable mixture is used up.
  6. Arrange rolls in a medium dish and cover. Refrigerate overnight or freeze for at least one hour. Remove toothpicks before frying!
  7. In a large, deep skillet, heat remaining oil for frying. I prefer non-fried food, but I don’t think these would get crispy if I baked them in the oven. Fry tortillas 10 minutes or until golden brown, turning once or twice. Drain on paper towels before serving.
  8. To make the dressing, in a medium size bowl mash the avocado with fork. Mix in sour cream, yogurt, mayo and vinegar. Season with salt and dill. Add chopped tomato and chopped green onions. Stir gently to combine. Serve with egg rolls.

Salsa Verde Chicken Tortilla Soup with Smoked Paprika

Photo Credit: carlsbadcravings
Photo Credit: carlsbadcravings

Salsa Verde Chicken Tortilla Soup with Smoked Paprika

Salsa Verde Chicken Tortilla Soup – just what the doctor ordered when you’re fatigued, crazy busy or simply want to put your feet up and still enjoy a tantalizing bowl of hearty fiesta salsa verde soup.
Cook time: 8 hours
Total time: 8 hours

Serves: 6-8

Salsa Verde Chicken Tortilla Soup
1 1/4 pounds chicken breasts (frozen is fine)
4 cups chicken stock
2 cups salsa verde
2 (14.5 oz) cans cannellini beans, drained and rinsed
1 (15.25 oz) can sweet corn, drained and rinsed
1 zucchini, peeled, sliced and quartered
1 large poblano pepper, seeded and chopped
1/2 onion, diced
4 garlic cloves, minced
1/4 cup lime juice
3 tablespoons honey
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 – 1 teaspoon chipotle powder*
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
1 1/2 teaspoons salt
1/4 teaspoon pepper

6 6” corn tortillas
Mexican cheese
Sour cream
Lime juice
hot sauce
Salt and pepper


  1. Add all of the Salsa Verde Chicken Tortilla Soup Ingredients to the slow cooker. Cook on low 6-8 hours or on high 3-4 hours. When chicken is tender, shred and return to slow cooker for at least 20 minutes.
  2. Meanwhile, slice tortillas into 1/2″ strips using a pizza cutter. Place on a baking sheet in a single layer and bake at 425F degrees for 10-12 minutes or until crispy and slightly golden.
  3. When ready to serve, taste soup and add additional salt, pepper, honey, hot sauce to taste. Top individual bowls with tortilla strips and any desired toppings.
Photo Credit: carlsbadcravings
Photo Credit: carlsbadcravings

*You can start with a little chipotle powder and add more to taste at the end. I use 1 teaspoon and it is spicy.