Oh grill, how I have missed you. It is finally that time of year, it is time to heat up the grill! I seriously miss my grill all winter long. I can’t wait for spring to finally come so I can actually open my back door and get to the grill. This is a simple Hawaiian flavored chicken that is ready to bring on summer! It goes great with a Coconut Cilantro Rice-and yes recipe coming tomorrow!!

Grilled Hawaiian Chicken

Ingredients:

4 chicken breasts
¾ cups Soy Sauce
3/4 cup coconut milk from a can
1/3 cup Brown Sugar
3 whole Scallions, Diced
½ whole Onion, Chopped
3 cloves Garlic, Minced
1/2 cup olive oil
½ teaspoons Sesame Oil

Directions:

Combine everything, but the chicken in a gallon size ziplock bag. Add the chicken, marinated for at least 4 hours or up to overnight in the refrigerator.

When ready to grill, preheat the grill to medium-high. Cook chicken until no longer pink in the center about 6-8 minutes per side depending on the thickness of your chicken.

Serve and enjoy!

 
If you haven’t got your menus planned for the week, you’ll want to make room for these Sesame Noodles.  The mix of flavors in these noodles is amazing:  peanut butter, ginger, garlic, brown sugar, and of course toasted sesame seeds; but the secret ingredient is definitely the toasted sesame oil.  If you haven’t used it before, just open the can and take a whiff . . .  Mmm, you’ll be instantly transported to somewhere in the Far East with images of all your favorite oriental dishes.  {Use the toasted sesame oil in your stir fry also.  Don’t use it to cook in, just as a seasoning.  Add a few drops before serving.}

The recipe is easy to make, and when you add shredded chicken you have yourself an incredibly declicious noodle bowl for dinner.  {If you want to simplify even more, pick up a rotisserie chicken to add instead of cooking your own meat.}  While I was making these Sesame Noodles last week, my husband called and said he had to stay late and they were ordering dinner at the office.  Don’t tell him, but I have to admit I just was a little happy because that meant leftover noodles for lunch!

Sesame Noodles with Chicken

 Ingredients

1/4 cup sesame seeds

1/4 cup chunky peanut butter

2 medium cloves garlic, minced (about 2 teaspoons)

1 tablespoon minced fresh ginger

5 tablespoons soy sauce

2 tablespoons rice vinegar

1 teaspoon hot pepper sauce (such as Tabasco)

2 tablespoons packed light brown sugar

Water (hot)

1 1/2 pounds boneless, skinless chicken breast halves

1 tablespoon table salt

1 pound fresh Asian noodles or 12 ounces dried spaghetti or linguine

2 tablespoons toasted sesame oil

4 scallions, sliced thin on diagonal

1 medium carrot, grated

Instructions

Toast sesame seeds in medium skillet over medium heat, stirring frequently, until golden and fragrant, about 10 minutes.  Reserve 1 tablespoon sesame seeds in small bowl.  In blender or food processor, puree remaining 3 tablespoons sesame seeds, peanut butter, garlic, ginger, soy sauce, vinegar, hot sauce, and sugar until smooth, about 30 seconds. With machine running, add hot water 1 tablespoon at time until sauce has consistency of heavy cream, about 5 tablespoons; set blender jar or work bowl aside.

Bring 6 quarts water to boil in stockpot over high heat.

Meanwhile, adjust oven rack to 6 inches from broiler element; heat broiler. Spray broiler pan top with vegetable cooking spray; place chicken breasts on top and broil chicken until lightly browned, 4 to 8 minutes. Using tongs, flip chicken over and continue to broil until thickest part is no longer pink when cut into and registers about 160 degrees on instant-read thermometer, 6 to 8 minutes. Transfer to cutting board and let rest 5 minutes. Using 2 forks, shred chicken into bite-size pieces and set aside. {Or shred rotisserie chicken.}

Add salt and noodles to boiling water; boil noodles until tender, about 4 minutes for fresh and 10 minutes for dried (or follow package directions). Drain, then rinse with cold running tap water until cool to touch; drain again.

In large bowl, toss noodles with sesame oil until evenly coated. Add shredded chicken, scallions, carrot, and sauce; toss to combine. Divide among individual bowls, sprinkle each bowl with portion of reserved sesame seeds, and serve.

recipe adapted slightly from America’s Test Kitchen

You just have to love a recipe that is versatile enough for a nice dinner with friends, yet easy enough for busy week-night meals – it’s like winning the recipe jackpot!  This Sweet Garlic Chicken is definitely a winner.

I’ve seen this recipe making the rounds on Pinterest for some time and thought it looked yummy.  Then a friend emailed me and said you have to try it.  So I did and now I’m sharing it with you – you have to try it.  The combination of brown sugar and garlic is divine.  Since garlic is the main attraction, I do recommend that you use the real deal and peel your own rather than the mince garlic in a jar {which comes in very hand at times}.  I added a little rosemary and oregano and the results are delicious!

Sweet Garlic Chicken Recipe

Ingredients

4 boneless, skinless chicken breasts
4 cloves garlic, minced
4 tablespoons brown sugar, packed
1 tablespoon olive oil
1/8 teaspoon rosemary
pinch of oregano
fresh ground salt and pepper to taste

Directions

Preheat oven to 450°F   Line a baking dish or cookie sheet with aluminum foil and lightly coat with cooking spray or lightly brush with oil.

Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.

Add salt and pepper to taste.

Bake uncovered for 15-30 minutes, or until juices run clear. Cooking time will depend on the size and thickness of your chicken.

*recipe slightly adapted from food.com

The words chicken and noodle are another pair that just always go together.  Chicken Noodle Soup always makes us feel better, and this creamy chicken noodle casserole with its buttery cracker topping is classic home cooking; simple comfort food for family gatherings or to take to a neighbor when you bring in dinner.  My mom made a lot of casseroles:  someone had a baby, she made a casserole; someone was sick, she made a casserole – you get the picture.

As much as I appreciate a good casserole, I think we all know that not all casseroles are created equal . . . There are easier methods of making chicken noodle casserole – but if you want the real deal, the kind you’d be proud to serve your guests, this one is not complicated and so worth it. {Your grandma would be proud.}  The recipe has been perfected by America’s Test Kitchen- so of course it’s one you’ll want to make again and again.

I like the simple combination of bell pepper and peas, but you can make it your own by finding your favorite mix of veggies - celery, carrots, or mushrooms are good choices.  You’ll love the home-style goodness of this dish – bring on dinner!

Chicken Noodle Casserole Recipe

Ingredients   

• 12 ounces (7 3/4 cups) wide egg noodles
•   Salt and pepper
• 3 tablespoons unsalted butter
• 1 red bell pepper, stemmed, seeded, and chopped fine
• 1 onion, chopped fine
• 3 tablespoons flour
• 2 1/2 cups half-and-half
• 2 1/2 cups chicken broth
• 1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed
• 4 ounces deli American cheese, chopped coarse
• 4 ounces sharp cheddar cheese, shredded (1 cup)
• 1 1/2 cups frozen peas
• 25 Ritz crackers, crushed coarse

Instructions

1. Bring 4 quarts water to boil in Dutch oven. Add noodles and 1 tablespoon salt and cook, stirring often, until just al dente, about 3 minutes (or follow package directions). Drain noodles and rinse with cold water until cool, about 2 minutes. Drain again and set aside.

2. Melt 1 tablespoon butter in now empty pot over medium-high heat. Add bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Transfer to bowl; set aside. In now-empty pot, melt remaining 2 tablespoons butter over medium heat. Add flour and cook, whisking constantly, for 1 minute. Slowly whisk in half-and-half and broth and bring to boil. Reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Add chicken and cook until no longer pink, 8 to 10 minutes.

3. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Remove pot from heat, transfer chicken to plate, and shred into bite-size pieces once cool enough to handle. Whisk American and cheddar cheeses into sauce until smooth. Stir shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons salt, and 1 1/4 teaspoons pepper into cheese sauce.

4. Transfer mixture to 13 by 9-inch baking dish and top with crackers. Bake until golden brown and bubbling, about 15 minutes. Let casserole cool on wire rack for 10 minutes. Serve.

*recipe from America’s Test Kitchen, Cook’s Country May 2013

I just heard on the radio that the number one food that will be consumed on Super Bowl Sunday is chicken wings – 1.25 billion of them!  Yikes- that’s a lot of wings.

If you are a football fan planning your Super Bowl nosh we’ve got you covered {even if you are just in it for the food and the commercials…}.  This buffalo chicken dip is always a game-day favorite – all the flavor of wings without the mess!   Serve it up with chips, celery sticks, or crackers, but make sure you have plenty- it will go fast.  Not a football fan?  No worries, this dip is perfect for any gathering or party!

Buffalo Chicken Dip

Ingredients:

2 cup cooked and shredded chicken (rotisserie chicken works well}
3/4 cup wing sauce (like Frank’s Red Hot), divided
8 ounces cream cheese, softened
1/2 cup ranch dressing, divided {or use blue cheese dressing}
1 cup Mexican cheese blend {or blue cheese}
celery and radish for garnish (optional)

Directions:

Preheat oven to 375 degrees.

Combine chicken with 1/2 cup hot sauce, set aside.  Mix together cream cheese, 2 tablespoons hot sauce,  and 1/4 cup ranch dressing.  Spread into an ungreased, shallow 2 quart baking dish or pie plate.  Top the cream cheese mix with the Buffalo chicken.  Sprinkle with cheese and drizzle with remaining 1/4 cup ranch dressing, then drizzle with remaining 2 tablespoons hot sauce so you get some pretty red color on top.

Bake for 20-25 minutes until cheese is melted and beginning to brown.

Serve with celery sticks, radish slices and tortilla chips or crackers.

Serves 6-8

You may also like:

Buffalo Chicken Nachos
Spinach Artichoke Dip
Pepperoni Pizza Dip
Baked Parmesan Crab Dip
Chipotle Black Bean Dip