Tag Archives: chicken

Sweet & Spicy Honey Glazed Chicken

I can’t actually remember where I stumbled across this recipe, but it sounded really good and easy, so I gave it a shot soon after I first found it. The original recipe is made in a crock pot, but the person who posted it online suggested that it could easily be baked in the oven as well. During the week, I’m gone too long to use my crockpot, and I wanted to make this on a week night. So I just poured the sauce over a whole chicken breast and baked it in the oven at 350 degrees for 20 minutes just like I do with BBQ chicken. the sauce is really good and I’m willing to bet you already have all or nearly all of the ingredients in your kitchen. Just a word of warning, this sauce has a definite kick to it. I had no idea how strong 1/4 tsp of red pepper flakes would be! It wasn’t too bad, but I think I might decrease the amount of red pepper flakes a bit next time. Keep in mind though, my mouth is super sensitive so I’m kind of a wimp when it comes to spicy foods :p

Sweet & Spicy honey Glazed Chicken

you’ll Need:

3/4 lb chicken of your choice (I only made one breast and just had extra sauce. If you’re making it in the crock pot, see the original recipe)

1/2 tsp salt

1/4 tsp black pepper

1/2 cup honey

1/2 cup soy sauce

1/8 cup chopped onion or 1/16 cup onion flakes (I skipped the onion entirely because I didn’t have onion flakes and I was feeling lazy)

1/8 cup ketchup

1 Tbs vegetable oil

1 clove garlic, minced

1/4 tsp red pepper flakes

Brown or white rice (optional)


1. Preheat oven to 350 degrees

2. Season both sides of the chicken with salt and pepper and place in an oven safe dish

3. In a bowl, whisk together all ingredients and pour over chicken (I didn’t use all of the sauce, just made sure the chicken was thoroughly covered)

4. Bake chicken for 20 minutes or until thoroughly cooked and serve over rice if desired

Note: Sorry for the lack of pictures in my recent posts, I’m totally out of practice!


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Filed under Recipes by Vanessa

Parmesan Panko Crusted Chicken

I’m back! I was unable to post for a few days, but that’s what’s great about having a co-blogger! Thanks Brittany for filling in for me 🙂 And now I’m back with a new post and a really simple recipe. It’s similar to a recipe Brittany posted, but maybe not quite as healthy. Haha. And hey, there are lots of different people with different tastes out there. So Brittany and I agree that there’s nothing wrong with a little overlap.

I’m pretty proud of this creation! It’s simple, but I did it without following any recipe and it turned out great! Since I made it up as I went along, I don’t have very specific measurements or directions. But I promise, it’s super simple. I loved the crispy crunch from the panko bread crumbs, but I do think I went a little too light on the seasonings. So don’t be shy with whatever spices you choose.

You’ll Need

1 egg, beaten (One egg was enough for for 8 tenderloins)

Raw chicken (breasts, tenderloins, or thighs)

Panko bread crumbs

Grated parmesan cheese

Desired spices to taste (I used black pepper, salt, and garlic powder)


1. Preheat oven to 350 degrees

2. Combine bread crumbs, spices, and parmesan cheese in a bowl

3. In another bowl, beat the egg

4. Place chicken in the egg mixture, making sure to completely cover both sides

5. Transfer the chicken to the bowl of bread crumbs and cover with bread crumbs

6. Place coated chicken in a foil lined baking dish or sheet

7. Bake chicken until slightly browned (Mine had been cooking for quite awhile and I was pretty sure it was done but it was browned yet, so I placed it briefly under the broiler)

8. Enjoy!


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Filed under Recipes by Vanessa

Sweet and Simple

I love trying new things in the kitchen, especially if it’s something I never would have attempted a year ago (I’m going to have so much fun experimenting with my new panini press!). But sometimes, a really simple recipe can give you the same amount of satisfaction. Tonight I decided to make BBQ chicken breasts for dinner. It’s obviously not a difficult dish at all. But I’ve never made it before, and now I have a new (not to mention simple and fast!) dish to add to my rotation.

I never particularly liked BBQ chicken when I was growing up. I don’t know why, but I clearly remember being disappointed anytime I’d ask my mom what was for dinner and she’d say BBQ chicken. But when I was home for Christmas last week, that’s one of the things she made for dinner. And it was delicious! So when I headed to the grocery store today to restock my kitchen after being away for almost 2 weeks, I decided to pick up the necessary ingredients to make BBQ chicken. I sprinkled pepper and a dash of garlic powder on both sides of the chicken breasts and rubbed it in a bit before pouring BBQ sauce over the chicken. I covered the dish and baked the chicken at 350 degrees for 45 minutes. Voila, a delicious dinner! I served the chicken with steamed veggies and Alexia sea salt and pepper sweet potato fries.

So the next time you’re looking for something new to make, don’t focus just on adventurous or complicated dishes. Simple can be so great!


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Filed under On the Menu

Crock Pot Virgin

Sorry I forgot to post yesterday! I’m at my parents’ house for the holidays so I’m totally out of my routine. here’s a post I wrote while the blog was on hiatus. Since Brittany recently posted a new crock pot recipe, I thought now was a good time to publish this post.

When I moved into my first apartment two years ago, I bought all the basics: one sauce pan, one skillet, a $5 collander from Walmart, one paring knife, silverware service for four, etc., etc. Over time I’ve slowly collected all the “extras” like: a hand mixer, a blender, prep bowls, more pots and pans, better knives, etc. Some were hand me downs from my mom, some were gifts, and some I bought myself. Unfortunately, the more new things I learn to cook, the more gadgets I find myself wanting. Funny how that works. Well, a few days ago I bought something I’ve been thinking about getting for awhile now and should’ve bought a long time ago!

Well hello, where have you been all my life?!

Walmart was selling this 5 quart Hamilton Beach  Crock pot for a ridiculously good price (and Hamilton beach products are already quite inexpensive for their quality). I passed the display twice over a period of a week, and finally I decided to just buy one and give it a try before they all disappeared. The best thing about this crock pot (besides the fact that it’s red (!) and cooks for you while you’re not home) is that the stoneware crock  and the lid are dishwasher safe. I don’t know about you, but in my book, being dishwasher safe is one of the best qualities a kitchen tool can have. What can I say, I love cooking but I hate the clean up. I used my new crock pot for the first time tonight and it was a success! Such a success that I texted Brittany saying “Why did I wait this long to buy a crock pot?!”

For whatever reason, I’ve been craving BBQ pulled chicken like crazy, so that was the first recipe I decided to try. When I typed that into the Google search bar, this  intriguing recipe for Hawaiian BBQ pulled chicken was one of the results. Of all the recipes I found, this one was my favorite. And I wanted to go by a recipe my first time using the crock pot. So Hawaiian BBQ chicken it was! If, like me, you’ve never used a crock pot before you will be shocked at how easy crock pot recipes are. They put my other easy recipes to shame! Anyway, I followed the original recipe pretty closely, but I’m going to write it out here because I have some notes for you all.

What You Need

Boneless skinless chicken breasts*

1 can pineapple, drained*

Onion to taste, chopped or cut into chunks

BBQ sauce of your choice*

Hamburger buns (optional)

*The recipe called for 2 pounds of chicken which I went ahead and got for the first try. But this made TONS of chicken. And after making it, exact measurements don’t seem very important)

*According to the recipe, the pineapple juice can be added if you like sweeter BBQ. But I found that it was actually quite sweet even without the added juice. Just FYI.

*The recipe calls for an entire bottle of BBQ sauce and says that you can never have too much BBQ sauce. However, my chicken was quite saucy. And despite toasting the hamburger bun, it got soggy faster than I would have liked. I conferred with the cooking Goddess (aka my mom) who said that cutting back on the sauce might help this. After all, you can always add some BBQ sauce after you serve it if you want more

Now for the ridiculously easy directions:

1. place chicken in the bottom of the crock pot then cover with onion and pineapple

2. Pour BBQ sauce over the chicken, onion, and pineapple

3. Cover crock pot and cook on low. The recipe says to cook it on low for 8-10 hours or on high for 4-6 hours. I cooked it on low but took it out after 7 hours and it was already fully cooked and falling apart

4. Remove chicken approximately 2 hours before it’s done cooking and shred with a fork (you can actually shred it pretty easily without removing it from the crock)

5. Return shredded chicken to crock pot and stir it back into the sauce. Continue cooking for remaining 2 hours, or until you can’t wait any longer

6. Serve chicken on its own or on a hamburger bun. I added cheese because…Well who doesn’t like cheese?!

This was really good! I scarfed down an entire sandwich plus the steamed veggies I made before eating a second serving of chicken without a bun.

I originally assumed the pineapple and onion were just for flavoring. But I realized as I was trying to serve the chicken that it’s pretty hard not to getting any pineapple chunks or onion mixed in. I ended up really liking it that way. But if chunks of fruit in your BBQ don’t sound like your thing, I recommend buying fresh pineapple and using large slices instead of chunks. The same goes for the onion, cut big chunks if you just want them for the flavor.  I hope you enjoy this! The absolute best parts were coming home to an apartment that smelled like BBQ, and having dinner basically ready to serve whenever I was ready for it!


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Filed under Recipes by Vanessa


In my opinion, chicken is one of the most versatile meats. Or poultry, Most Versatile Poultry, if you like.

You can dress it up or dress it down, brine it, bake it, fry it, stuff it; the possibilities are endless!

This weekend Military Man and I went on a little trip to visit his family. And I managed to convince him that a trip to Trader Joe’s was in order (and his sister-in-law totally agreed) 🙂

Saturday night we whipped up Parmesan chicken (following Giada’s recipe) and made spice cake with cream cheese icing. Talk about a delicious dinner! I didn’t take any photos cause I was too busy chowing down. It was so nice to be able to just relax and hang out with great company! We’re going to try and make it a more regular event.

But I digress, the chicken recipe I will be sharing today involves a fantastic ingredient…Panko bread crumbs! We stopped at The Fresh Market and I grabbed some up along with one lovely Meyer Lemon. This is so easy and….you guessed it…versatile!

Flax & Panko Breaded Chicken Breasts

Serves 4


-4 boneless skinless thin sliced chicken breasts

-1 tsp salt

-1 tsp pepper

-2 eggs

-2 TB ground flax

-1/4 cup panko bread crumbs

Preheat oven to 350 degrees.

In 1 bowl whisk eggs, in another mix the panko, flax, and saltNpepper.

Dip chicken breasts into egg mixture and then put them into the bread crumb bowl and coat.

Line a baking sheet with foil and spray with nonstick cooking spray. (I am adding the cooking spray suggestion now because when I made this I did not spray the foil…and the results could’ve been better!)

Pop those bad boys in the oven at 350 degrees for 35-40 minutes.

(I cooked mine for 35 minutes and when I pulled them out I nuked them for 1 minute in the microwave, cause I’m paranoid like that)

The chicken was juicy and tender….with a little bit of crunch! I’m betting adding garlic powder to the batter would be awesome…I’ll test it out another time.

The best thing about this recipe is the versatility (word du jour I’m tellin’ ya!) You can cut the chicken into strips and make chicken tenders, dip in ketchup or mustard, top with marinara and cheese for a twist on chicken parmesan. Or you can do what I did and make this fantastic glaze.

Maple Mustard Glaze

Serves 2

-1 3/4 TB maple syrup

-1/2 tsp mustard powder

-1/4 tsp yellow mustard (I used French’s)

-1/4 tsp lemon juice

– pinch of salt and pepper

Mix the maple syrup and mustard powder in a small bowl and microwave for 10 seconds (this will help the powder dissolve into the maple syrup) Then add the yellow mustard, lemon juice, salt and pepper. Mix well and drizzle over the chicken.

**This glaze would also be delicious on pork loin!!**

I gobbled mine up with corn and peas on the side…and a little extra glaze. This was a light and healthy meal that was easy and fast to whip up! The glaze starts sweet but definitely has a spicy kick (putting the POW in powder!) Similar to honey mustard, but lacking the floral sweetness that is honey. This glaze is all about feisty flavor, enjoy!

And I have 3 more pieces for 3 more meals! I’m all about making enough to have leftovers and figuring out how to revamp leftovers is one of life’s little joys!

Hope you have a great rest of your week!

If you try this recipe, be sure to let me know what you think! What is your favorite poultry? Do you think any others are more versatile than my dearest chicken?

Bon appetit!



Filed under Creative Concoctions, Healthy Living, Recipes by Brittany