Tag Archives: Chicken

Chick-fil-A: Free Breakfast Entree in CO, NC, and SC

29 Feb

Attention readers in Denver, CO; Wilmington, NC; and Columbia, SC. On March 5-10, 2012, Chick-fil-A is offering free breakfast entries to anyone who makes a reservation. Simply pick your location, day, and desired pick-up time. Unlike other events in the past, you can choose which breakfast entrée you’d like to eat.

Click on one of the locations below if you’d like to make a reservation for an upcoming FREE breakfast entrée event being hosted by your local Chick-fil-A®Operator. Please make sure you choose your reservation date and time carefully as changing a reservation is not possible.

Participating Locations
If you don’t see your city listed above, click here to become a Chick-fil-A Insider and be the first to know about events in your area.

Breakfast Menu Items

Chick-fil-A Chick-n-MinisChicken, Egg & Cheese on Sunflower Multigrain BagelSausage, Egg, and Cheese BiscuitBacon, Egg & Cheese BiscuitMultigrain Oatmeal
Chick-fil-A Chicken Biscuit Chicken Breakfast BurritoSausage Breakfast BurritoChick-fil-A Spicy Chicken BiscuitYogurt Parfait with Granola

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Shredded Chicken Nachos Supreme

20 Feb

Who doesn’t like a good order of nachos at your favorite Mexican restaurant? All that hot, melty, cheesy goodness covering crisp and salty tortilla chips sounds like a great way to enjoy your favorite game on TV. For a hearty, yet healthier than your usual restaurant version, here are the ingredients that you will need:

1 lb chicken breasts, preferably sliced fajita chicken for quick and easy cooking
2 Tbsp olive oil
Salt & Pepper
1/2 Packet of Taco Seasoning
1/2 cup of sliced onion
1 clove garlic
1/2 tsp garlic salt
1/2 tsp pepper
1/2 tsp ground cumin
1 Tbsp Frank’s Red Hot, or your preferred hot sauce
2 cups Shredded Mexican blend cheese, or similar
1 can Black Beans, strained and rinsed
Baked Tostitos Scoops (in my opinion, the best healthy/healthier full flavor tortilla chip you can buy!)
Optional:
Sliced Black Olives
2 Chopped Roma Tomatoes
Green Onions, for garnish
Sour Cream
Salsa

First, pre-heat your oven to 400 degrees. If you are using stoneware, it should be in the oven while it is heating up.

Begin by added extra virgin olive oil to a large skillet and set to medium-high heat. In the mean time, slice up 1/2 cup of onions. If you have picky eaters, finely chop your onions to disguise the flavor and/or use less onions. Once the oil is hot, add the onions, and your clove of garlic and saute for about 2 minutes.

Next, season your chicken with a pinch of salt and pepper. Sprinkle about 1/2 packet of your preferred taco/fajita seasoning blend. I don’t like the chicken fajita blend, so I use the one that is actually intended for beef. To each, his (or her!) own. Add the seasoned chicken to your pan.

While the chicken is cooking, gather the rest of your ingredients. Open any cans, slice any remaining veggies you want to use, and rinse the black beans.

Once the chicken is no longer pink, turn off the heat and add cumin and garlic salt. Then drizzle the hot sauce across the top of the pan to incorporate with both the chicken and onions. Your kitchen should smell amazing right now!

One thing I’ve learned about my husband is that he always prefers shredded chicken when eating Mexican flavors. Fortunately, I have learned a wonderful trick to shred chicken in almost 10 seconds with no effort. Since then, I’ve made many more chicken Mexican dishes! So here’s the simple trick. Your stand mixer will shred your chicken to a restaurant quality consistency!

Simply add your chicken, of any cut, as long as it is boneless, to your bowl. Using your flat beater blade, slowly turn the mixer on low, then increase the speed to high. In about 10 seconds you’ll have excellent shredded chicken. See, that was easy!

If you prefer, you can always slice up your chicken, or keep it fajita style.

Assemble all your ingredients so you are able to make your nachos without too much fuss.

Star by creating a later of chips.

Then add about 1/2 cup of cheese to that layer.

Next add another layer of chips and then add another 1 cup of cheese and your black beans.

Next add your chicken and onion mixture.

Then add your remaining 1/2 cup of cheese. If you like things extra spicy, you can drizzle some more red hot sauce on top.

Then place the stone, or cookie sheet, in the oven until beans are cooked and cheese is bubbly, about 10-15 minutes.

Top your nachos with tomatoes, green onions, and olives for a fantastic flavorful Mexican dish.

Then carefully move your nachos to a large plate or platter for serving.

Serve with a side of salsa and sour cream. Yum!

Pei Wei: B1G1 Free Entree

6 Feb

Its time again for another Pei Wei B1G1 promotion. With the launch of their newest entrée, “Thai Basil Chicken,” Pei Wei is offering a coupon that will get you a free entrée when you buy a Thai Basil Chicken entrée.

Follow these instructions to get your coupon:

  1. Go to this website and log in if you are returning. If its your first time, click “create passport.
  2. Next, click on the map (top button on the left hand side) and click on Thailand.
  3. Click on the featured content icon, on the lower right hand side. This should pull up a video.
  4. After you watch the video, a yellow flag will appear telling you that you earned a stamp.
  5. Click on the flag to “stamp” your passport.

Once you’ve stamped your passport, you’re all done. The coupon will arrive in your inbox in less than 24 hours. So sorry, you won’t be able to go today for lunch. Maybe tomorrow though!

Coupon is valid through February 17th.

Superbowl Extravagaza: Sweet BBQ Chicken Bites

5 Feb

I love wings. Not the burn your mouth, sweat like a pig, be a man, kind of wings. I’m talking about the saucy, crispy, hot wings that you order with your pizza, or at a bar. Sometimes I go for a little heat, and sometimes I go for something a little smoky and sweet. But making any kind of wing at home can be a mess, and a challenge. So I found two ways to make it easier, one, cheat and use a jarred sauce, and two, instead of deep-frying, use a light coating, and a quick toss in a pan.

So what inspired this recipe (haha, more like steps to assemble than a gourmet recipe here!)? When I stumbled upon this great find, at a great price, I knew I was going to make a homemade version of “boneless wings.”

But since I used chicken tenders for my meat, I call them bites. I cut the tenders into bite sized pieces. You could use any boneless chicken cut for this recipe.

I mixed the chicken with some salt, pepper, and a dash of franks red hot (or just plain hot sauce works too).

And then using a 2 parts flour to 1 part cornstarch mixture, coat the chicken by tossing it together in the bowl.

If you want a true, crispy breading, then dip your floured chicken into a scrambled egg mixture, and then coat with flour again.

Next, using your choice of pan (I used a sauce pan since it was clean, haha!) Heat 1/2 inch of canola or vegetable oil on medium high. Be careful that your oil doesn’t get too hot, otherwise the outside will burn before the chicken is fully cooked.

Fry the chicken in batches. If you throw all the chicken in at once, the temperature of the oil will cool down too much and cause the chicken to cook poorly, and absorb excess oil.

Let each side of the chicken cook about 2 minutes. Check a piece after your first batch, since your oil temp, pan, and size of your bites will impact the time you need to cook them.

I apologize for this next picture, but I was obviously moving very fast when I made these! When they are finished, they’ll have a light, crispy, golden brown skin. Let them drain on a paper towel for about 5 minutes. This is a great time to prep any celery or carrots you want to serve with your bites.

To sauce your bites up, you’ll need a bowl about 3 times the size the amount of chicken you have. If this isn’t possible, you can always toss them in batches.

Using any sauce you like, or in my case, the Frank’s RedHot Wings Sweet BBQ flavor, pour a generous amount over the wings, along with 1-2 tablespoons of butter. Not very healthy, but so very yummy!

First the butter:

Then the sauce…and toss!

These delicious bites are best served immediately. However, you can make the chicken bites ahead of time, and then pop them in the oven at 250 for about 20 minutes. Once hot, toss with the sauce and serve. (You will lose too much texture with the microwave).

Serve with a cool side of ranch dressing and crispy celery sticks. Enjoy!

 

Quick & Easy Pizza Dough

30 Jan

Easy Pizza Dough plus a great BBQ Chicken Pizza Recipe

Have you ever come across a great pizza recipe only to discover you need half a day just to prep the dough! Eek! I don’t know about you but I just don’t have that kind of time when I need to get dinner on the table. Sure, homemade pizza dough can be worth the effort, but on Dish Dash Dime,  we’re talking about an easy weeknight meal.

If you’re going to use a pizza stone, place your stone in the oven and pre-heat the oven to 425. I use two pans, one for pizza and one for bread sticks.

For this recipe you will need one packet of rapid rise yeast, 1 tablespoon of sugar, 2-3 cups of flour, 2 tablespoons olive oil, 1/2 tsp salt, 1 tsp Italian seasoning, 1/2 tsp garlic powder, and corn meal if you’re using a pizza stone.

First, add one cup of warm water to your stand mixer, with the dough hook attached. Add the yeast and sugar and let sit until it comes together and looks foamy/bubbly.

If you’ve never worked with yeast before, here’s a couple of hints. First, you need the temperature of the water to be warm – not boiling, but not lukewarm. Also, if you don’t see any foaming or bubbles after around 10 minutes, your yeast might have expired. This is called proofing.

While you wait, combine your Italian seasoning and garlic powder with olive oil.

Next you’ll start adding the flour. While adding the flour, I use the lowest speed possible. To be honest, I actually don’t measure this part anymore. I watch the dough come together and make judgements about how much more it needs. Start with one cup, and then add your olive oil mixture and salt. Next, add your flour 1/2 cup at a time until you reach 2 1/2 cups. If the dough is crumbly, add 1 tbsp of water at a time until the dough becomes smooth again.

When the dough is done mixing, it should be elastic and smooth. Let it rest on the dough hook for about 5 minutes.

Next, move the dough to a floured work surface.

Mold the dough into a round and cover with a towel for 5-10 minutes to rest. This is a great time to prepare your toppings.

For this particular pizza, I shredded up some leftover chicken.

Then I added about 1/4 cup of BBQ sauce. I also chopped up some onion and scallions. For the cheese, I used a mixture of both mozzarella and cheddar cheese.

After the dough has rested, the size will be a bit larger.

Punch down the dough and then roll it out to your desired width. At this point, I usually remove a part of the dough to make bread sticks. I like a thin crust pizza, so I roll out my dough the entire width of my 14 inch pizza stone. If you like thick crust, use a small pizza pan and keep the dough thicker, or even make it in a pan with a raised edge.

Prepare a pizza stone with cornmeal. For a regular pan, use non-stick spray.

Carefully transfer your dough onto the pizza stone. I always have my rolling-pin ready for any weird pulling that happened during the transfer to help even out the dough. With the pizza stone, you’ll smell and hear the sizzle immediately. At this point I try to quickly prick the entire crust with a fork and then brush the edges with leftover olive oil and Italian seasoning mixture from earlier.

For this pizza, I used a BBQ sauce base. Spread your desire amount across the crust.

Next, add your toppings, be sure to not load up too much in the middle, to ensure an even cooking process.

Finally, add your cheese, trying your best to make sure that the cheese is even throughout the pizza. I used about 1/2 cup of cheddar and 1 cup mozzarella.

Since I’ve only used a pizza stone, I can’t speak for the timing on a regular pan. I usually put the time on for 15 minutes, and then check it every 5 minutes from there on out. With different toppings, it will depend on the timing. The thickness of crust and the amount of toppings will also change your cooking times.

For the bread sticks, I simply roll them out into an oval shape. I then add some olive oil, garlic salt and a sprinkling of cheese. I put this together while the pizza is baking and add them in around 10 minutes in so that they both come out around the same time. Usually I try to not open the oven while I bake, but in this case, with the pizza stone, you should be fine.

Then out they come, all golden brown, melty, and bubbly.

I have to admit, about every 5th pizza I make, the pizza just doesn’t come together. I’ve had dough that doesn’t rise right, dough that is too dense, or too flimsy. It always tastes great and we always gobble it all up before coming up for air. But I don’t claim to be a master at this, and neither should you! So don’t get disappointed if this isn’t the best professional gourmet pizza you’ve ever seen or tasted. Afterall, I’ve heard the best pizza crust is made from the right water – so who really knows!?

I’d love to hear about your favorite toppings. Does anyone have a favorite homemade pizza?

We topped our pizza with fresh diced tomatoes, since we love the crisp cold texture against the melted cheese. Seriously wish I was eating this right now!

FREE: Panda Express Firecracker Chicken + More!

19 Jan

Next Monday, January 23rd, print out this coupon to get a free single serving of Firecracker Chicken at Panda Express. And for the healthy eaters out there, one serving is 240 calories – not to shabby when you consider the other calorie loaded choices at this “Chinese food” restaurant.

Coupon does say that it is valid and participating locations only, please check with your store for details.

Then, starting January 24 – Feb 14th, you can get a free entree with purchase of any 2 entree plate. There is also a coupon for 10% off your entire order! Click here to download the coupons.

Chick-fil-A Breakfast Freebie!

17 Jan

Occasionally, Chick-fil-A does an awesome event that gets you a free breakfast item at your local Chick-fil-A restaurant! Click here to see if there are any breakfast events in your area.

If you don’t see your city listed above,click here to become a Chick-fil-A Insider and be the first to know about events in your area.

Crispy Chicken Tenders and Homemade Fries

13 Jan

When it comes to frying things, it usually reminds me of a big, greasy mess. Both on the counter and later in my stomach. But they are just too good to pass up sometimes. And what works even better when I have those greasy cravings, is to make my homemade version.

Pre-heat your oven to 400 degrees. First grab your chicken batter ingredients. For these, I used a dijon/mayo egg mixture (see in two bowls below. I just used egg white, 2 tbsp mayo and 2 tbsp of dijon mustard. I then mixed them together right before I used it. On the white plate is a 2 part cornstarch, 1 part flour mixture with about 1 tbsp of cornmeal mixed in. You could also just use egg and flour and season the flour to your liking as well (salt, pepper, garlic, parsley, etc.)

Next, grab about 1.5 medium sized potatoes per person. Wash, peel, and slice the potatoes into even thickness to ensure even baking. I used my mandoline slicer, but you can use your knife too…and lots of patience!

Try to get as much moisture out of the potatoes as possible. This is important so that you get crispy potatoes and not soggy limp ones. After they are mostly dry, separate them and sprinkle with cornstarch. Toss together and then separate the fries again to let them dry. Leave them aside while you prepare your chicken.

Since this is so messy, I don’t have a step by step process of making the tenders. Its quick and easy though – just use one hand for wet ingredients and one hand for dry. First lightly coat the chicken with flour. Then dip it in your egg mixture. Next put it into the cornstarch mixture. Have a plate ready for transport to the frying pan.

Before you start your chicken, toss your fries with some olive oil, dash of salt and pepper and about a 1 tsp paprika. I use stoneware for the best crispy texture. If you use a cookie sheet, be sure to spray with oil so the fries don’t stick. Also, with a cookie sheet, I recommend turning over the fries halfway through baking them.

Heat about 4 tbsp vegetable oil in a frying pan. Add about 4 or 5 tenders at a time. If you add too many, the oil temp will decrease, causing your tenders to become soggy and just absorb the oil as opposed to getting a nice crispy skin. In this step, you are just browning the chicken. Each batch should take between 3-5 minutes. Chicken should not be cooked through when you remove it from the pan. The outside should be a nice golden brown.

Place chicken on an ungreased cookie sheet, as the chicken already has oil on it, and place in oven for 10 minutes or until cooked through.

Pull  both fries and chicken out of the oven. Immediately sprinkle fries with salt and pepper and toss. Transfer to serving dish and enjoy your not-so-deep-fried crispy chicken and french fries!

 

Chicken Spinach Salad

10 Jan

Sometimes, having leftover chicken in the fridge is the perfect answer to a quick weeknight meal. Simply shred or chop up the chicken breast. Next, add your favorite veggies. I like to add tomatoes and cucumber. If I have it, I’ll add avocado, blue cheese or feta crumbles, and even granny smith apples. You can also add some hard boiled egg too.

We use spinach for our greens, but you can use any that you like. We prefer spinach for the nutrients and health benefits. And for dressing, well that’s when this salad goes from average to amazing.

First swiftly whisk together 2 parts lemon juice with one part olive oil. Next add 2 tablespoons vinegar, 1 tsp garlic salt, 1tsp onion powder, and a dash of pepper. Note, those measurements are for 2 servings for entree sized salads.

You might want to adjust to your own tastes and preferences. We like vinegar, so I tend to add some more towards the end. If you don’t have lemon, you can substitute lime, but it will obviously result in a different flavor. I also added some parsley for additional flavor.

For me, food tastes as good as it looks – so presentation is everything. Even for a quick and simple meal like this. Sure, I could have tossed all the ingredients together. But when I came up with the idea of serving my meat and potato loving husband an entree salad for dinner, I knew I needed a better plan. So a-l-a-cobb-like-salad, I lined the ingredients up in thick, colorful lines. I also used serving bowls as opposed to a regular sized bowl or plate. Picture below is my salad with chicken, tomatoes, cucumber, granny smith apples, and mozzarella cheese (not my first choice, but had no other cheese on hand).

Make your dressing beforehand and let sit while you assemble the salad. Or better yet, make the dressing in the morning and let the flavors incorporate while you’re away. Either way, keep the dressing in the fridge until right before you serve. No one wants soggy lettuce!

This can be a really healthy and light meal too. Its totally refreshing to feast on fresh ingredients like raw spinach and apples and feel full. Let me know how you like it in the comments below. Enjoy!

Recipe Lovers

Salad:
2-3 cups Shredded or Chopped Chicken Breast
2 cups chopped tomatoes
1 cup chopped cucumber
1 cup of additional toppings (carrots, eggs, avocado, and blue cheese crumbles are my favs)
1 bag fresh spinach (if you can, use the spinach within 2-3 days after purchase for freshness and flavor)

Dressing:
2 Lemons
2 tbsp White Vinegar
1 tsp garlic salt
1 tsp onion powder
1/2 tsp parsley
Pepper to taste

What to do with that $0.67/lb Chicken?

9 Jan

So I grabbed this whole chicken at the grocery store a few weeks ago and put it into the freezer for a rainy day. I wanted to make something super gourmet or unique. But in the end, what sounded the best, was a juicy whole roasted chicken. Nothing really too special, other than one of the easiest things to throw in your crock pot. Talk about no prep time! First, grab half a bag of peeled baby carrots, give a quick chop to an onion, and throw in some diced celery (in my case, from the freezer). Throw them all down in the crock pot.

Next, take the whole chicken out the package and give it a good rinse. Pat dry and then cover the outer skin with salt, pepper, paprika, and garlic powder. I also put some onion and a couple of cloves of garlic inside the bird too. Don’t forget to take the giblets out!

And seriously, that’s all there is to it. If you can, turn the slow cooker on high for one hour, then down to low for the next 5-6 hours. I put the bird in around 11:30 and took it out at 7pm. Later than I anticipated, but you all know how those days go! Here is what the final product looked like in the pot.

You can see how much broth was created by the skin on the chicken. I don’t have a pretty picture of the chicken out of the pot since it literally fell right off the bones. I decided to serve this with one of my most favorite foods, gnocchi. Normally I would make gnocchi myself, but this was supposed to be an easy recipe, remember?

Gnocchi is a potato dumpling that is really easy to make. You can find it in the pasta aisle. Just heat up a pot of salted boiling water, add the gnocchi for about 2-3 minutes (until they float to the top).  Immediately strain and serve, so make sure everything else is ready when you add them to the water.

Gnocchi is most delicious in a rich, creamy sauce. Like perhaps a lobster sherry cream sauce? But in this case of ease and health conscious mentality, it’s a jarred (gasp, I know, I’m lazy sometimes) sauce, but at least it was Wolfgang Puck Four Cheese (so a little more gourmet, right? haha). So I sautéed some diced onion and minced garlic in a bit of EVOO (a la Rachel Ray) and added the sauce and some additional Italian seasonings, like my favorite, basil!

On the plate went the beautiful juicy chicken, next to the tender and flavorful veggies. And lastly, the tender gnocchi adorned with my lazy day red sauce and a dash of basil.

This was a super easy dinner that definitely looked like I spent way more time on it – I love those type of nights. Hubby ate it all up, and we still only ate half the bird. I made another easy meal with the leftovers – any guesses to what that might be?

Recipe Lovers

Chicken:
1 Whole Chicken (small enough to fit in your slow cooker)
1 tsp paprika
1 tsp black pepper
1 tsp salt
1 tsp garlic powder
1 cup peeled baby carrots
1/2 cup onion, quartered
1/2 cup celery, diced
2 cloves garlic (optional)

Other ingredients:
1 Package Gnocchi
2 cups of favorite red sauce (or jarred sauce, livened up with onion and garlic)
Pinch of Basil

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