Italian Parmesan Bacon Wrapped Chicken – Fresh Take

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias (#CollectiveBias) and Kraft Fresh Take.

Don’t you just love Easter with all the pretty colors? I know I do! Every year we always think of a new way to color eggs. It’s just a tradition in our house. I always make the traditional ham and mashed potatoes along with finding a new salad of sorts to make anew. I have to admit I think the teenagers are worn out on ham. Of course the other half and I would eat our weight in ham if we could. Sometimes it’s great to have another option for Easter or a simple spring brunch. These Italian Parmesan Bacon Wrapped Chicken legs made with Kraft Fresh Take are simple and easy. My teen helped me make these along with the Easter Egg Salad pictured in the back.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.comThe Kraft Fresh Take was easy to find in Walmart in the cheese section. See below :) During the month of April there will be a printable coupon good for $1 Off Fresh Chicken When You Buy Fresh Take. Get the coupon by clicking here! #FreshTake coupon.

Kraft Fresh Take Store ShotItalian Parmesan Bacon Wrapped Chicken puts a twist on Easter Brunch. While you still have your ham flavor (bacon) you can change it up with an Italian splash. Serve it with easter egg salad or fresh spring greens for a nutritious dish.  Simply wrap the chicken in bacon like below. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Just open up the Kraft Fresh Take and mix the cheese and bread crumbs. Roll the bacon wrapped chicken in the mixture, lay into a baking dish, and bake for about 30 to 40 minutes.

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

They will come out ready to serve to your family or friends for your Easter brunch or dinner. 

Italian Parmesan Bacon Wrapped Chicken - Kraft #FreshTake #shop #cbias|MooshuJenne.com

Italian Parmesan Bacon Wrapped Chicken
Serves 4
Chicken legs wrapped with bacon and breaded with Kraft Fresh Take.
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Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Prep Time
15 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 package Kraft Fresh Take Italian Parmesan
  2. 4 chicken legs
  3. 4 strips of bacon
Instructions
  1. Preheat oven to 375 degrees F.
  2. Wrap chicken legs with bacon starting from the leg bottom to the top. Open Kraft Fresh Take Italian Parmesan and mix as directed on the package. Roll chicken in mixture and place in a small baking dish.
  3. Bake for 30 to 40 minutes as directed on package until chicken is done and outside is crispy.
Notes
  1. I cooked my chicken covered for one hour and then pulled off the cover and let the topping brown.
Mooshu Jenne http://mooshujenne.com/

 For more recipes follow along on Facebook, Google +, and Twitter with the hashtag #FreshTake or #CollectiveBias. I would love to hear what your Easter traditions are below. How do you do Easter?

Baja Chicken Soup

Love this Baja Chicken Soup! It is completely simple to make. It comes together quick on a week night when I really don’t feel like cooking. Yes, I do have those days when cooking or even moving from my bed is a issue. Now and again I cook from cans. It’s one of those deals that I only keep certain canned food in the house. Tomatoes, beans, and corn are alright in my book coming from a can. You won’t find much else canned in my house. Maybe spinach for a quick side dish; the kids like it. 

Baja Chicken Soup | Mooshu Jenne

If allowed I would add spring onions and avocado to every dish. Fresh spring onions just have a mountain of flavor that I love. Avocado is just a fruit I grew up eating in California. It’s my nature to gravitate towards it. What’s great about baja chicken soup is it’s perfect for spring. It’s not a heavy soup which allows it function well during the non wintry season. What spring and summer soups do you like to make? 

Baja Chicken Soup | Mooshu Jenne

I always love chicken in my soup but I am not a real fan of ground beef in soups. To me ground beef belongs in a goulash or maybe a stew. Do you like ground beef in soups?

As I am writing this post the news is coming across that there is a Tornado warning at the Daytona 500. I hope everyone is safe. I remember the year we had tornado warnings at Texas Motor Speedway. We sat in the lot waiting and listening to the scanner as they talked about what to do in case it did it. Some of the chatter was actually pretty funny. 

Baja Chicken Soup | Mooshu Jenne

I do have excited news. I finally got a new car. I am hoping to do a post soon all about it. The guys at the other half’s work where we got the car want me to bring them some food. What would you bring a shop full of guys and some sales men to eat? Cupcakes maybe? Anywho, here is the recipe for the soup. Hope all of you enjoy it; I did!

Baja Chicken Soup
Serves 6
A chicken soup with a spicy base with chicken, corn, black beans, and tomatoes. Topped with avocado and spring onions.
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Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Prep Time
10 min
Cook Time
1 hr 30 min
Total Time
1 hr 40 min
Ingredients
  1. 2 large boneless, skinless chicken breast; baked
  2. 1 small white onion; diced
  3. 1 large anaheim pepper; ribs removes, seeded and diced
  4. 1 tablespoon olive oil
  5. 48 oz. chicken stock
  6. 3 cloves of garlic; minced
  7. Juice of half a lime
  8. 1 tablespoon cumin
  9. 1 tablespoon paprika
  10. 1 teaspoon cayenne pepper
  11. 1 can black beans; drained
  12. 1 can whole sweet corn; drained
  13. 3 cans fire roasted tomatoes
  14. 1/2 bushel of cilantro; chopped
  15. 1 large avocado; sliced into moon shaped slices
  16. 2 spring onions; sliced
  17. Salt and pepper to taste
  18. 3 to 4 cups of water
Instructions
  1. Preheat oven to 400 degrees F and bake chicken for one hour. It will cook more in pot so if it is a bit pink it's fine.
  2. In a large pot, add in anaheim peppers, garlic and white onion with one tablespoon olive oil and cook over medium high heat. Saute for about 3 minutes. Add in chicken with cumin, paprika, and cayenne pepper. Stir well. Add in chicken broth. Stir and add in corn, black beans, and fire roasted tomatoes. Stir well combining all ingredients. Add 3 to 4 cups water depending on desired broth amount. Add in cilantro but reserve some for garnish. Add juice of half a lime. Bring to a boil and simmer for 10 minutes.
  3. Slice avocados and spring onions. Salt and pepper soup to taste. Serve topped with fresh cilantro, avocados, and spring onions.
Notes
  1. You may use rotisserie chicken in the place of baked chicken to shorten time.
Mooshu Jenne http://mooshujenne.com/

 

Chicken and Andouille Sausage Gumbo

Gumbo is an art! It comes in many different ways but the key ingredient is the roux. If you don’t make the roux right it can become a complete disaster. Some will make their gumbo with shrimp or crab and others are known to make it with chicken and sausage. While I love a good seafood gumbo my daughter cannot eat seafood. Doesn’t mean we don’t eat it, we just like her to be able to share in the gumbo fun sometimes too. For that reason I make a chicken and andouille sausage gumbo. Andouille sausage really gives the flavor to the gumbo. The chicken gives it a hearty pick up. Then there is the controversy of tomatoes. This is really depending on my mood if I add them or not. Generally, when doing a chicken and andouille sausage gumbo I say it’s 50/50. When doing a seafood gumbo it is always and forever a no. I am just not a fan of tomatoes and seafood. I know I am a Italian a heart and in some sauces it will merry perfectly but in gumbo I am just not a big fan of it.

Chicken and Andouille Sausage Gumbo | Mooshu Jenne

One of my favorite times of the year is Mardi Gras. I love to have an excuse to cook Cajun foods. Not that I necessarily need one but that’s the excuse I give the family :) Gumbo is a good way to get them to eat okra too. They like it fried also but it’s not the healthiest way for them to eat it. King cake has to be the one dessert of this season they cannot get enough of. Other delicious dishes of this season are jambalaya, etouffee, crawfish or low country boil, and some seasoned cornbread fried catfish. What is your favorite Cajun or Creole recipe?

Chicken and Andouille Sausage Gumbo | Mooshu Jenne

My most favorite Cajun/Creole recipe has to be fried alligator. I know it’s not healthy and I really don’t care. It is all about the southern fried goodness when it comes to gator. It should be tender on the inside with an amazing crunchy batter on the outside. Gator is best served with fries, corn and cocktail sauce. When we all go out for Cajun this is what we all generally order. I wish gator was sold on the shelves because I would definitely make it at home. I guess it’s good it is not since it gives me an excuse to go out to dinner.

Chicken and Andouille Sausage Gumbo
Serves 8
Gumbo full of chicken, sausage, and okra.
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
For Roux
  1. 1 3/4 Cups Olive Oil
  2. 2 Cups All-Purpose Flour
  3. Juices from baked sausage and chicken
For Gumbo
  1. 1 large white onions; diced
  2. 5 stalks celery; chopped
  3. 1 large green bell pepper; diced
  4. 2 handfuls of okra; sliced
  5. 1 tablespoon olive oil
  6. 3 cloves of garlic; minced
  7. 2 bay leaves
  8. 3 links of andouille sausage
  9. 2 boneless skinless chicken breasts
  10. 1/2 tablespoon cayenne
  11. 64 oz chicken broth
  12. 4 cups of water
Instructions
  1. Preheat oven or digital oven to 400 degrees F. Place sausage and chicken in a dish together and bake for one hour and thirty minutes.
  2. Preheat a large cast iron or enameled cast iron skillet over medium heat. Pour 1 3/4 cups olive oil and juices from sausage and chicken bake into the skillet. Allow oil to come to temperature. Whisking vigorously, add the two cups of flour to the oil making sure to thoroughly combine. Switch to a wooden spoon to constantly stir for about 20 minutes or until the roux is a dark red caramel color.
  3. Add onions to roux and pour into a large pot. Add in celery, garlic and green bell pepper. Top with chicken broth just to cover and cook for about 8 minutes. Add in the rest of the chicken stock and water. Add in sliced sausage and shredded up chicken. Add in bay leaves, cayenne pepper, and paprika. Cook on low for 20 minutes.
  4. While gumbo is on a low boil add sliced okra and one tablespoon of olive oil to a skillet. Fry okra for about 4 to 6 minutes on medium low heat to remove stickiness. Add to gumbo pot. Salt and pepper gumbo to taste. Cook on low for another 10 minutes until all flavors merry.
  5. Serve with a scoop full of white rice and top with spring onions.
Notes
  1. Gumbo is an art form. Never ever leave it while cooking.
Mooshu Jenne http://mooshujenne.com/
Please check out these other great Mardi Gras, Cajun or Creole recipes. You can always follow along with hashtag #Foodelicious.

Cajun Shrimp Lettuce Wraps – Savvy in the Kitchen
 
King Cake with Almond Filling - The Life and Loves of Grumpy’s Honeybunch 

 

Ropa Vieja with Patatas Bravas

I thought it would be first important to take about the origin of Ropa Vieja. Many think it to come from Cuba but in all actuality it came from Spain’s Canary Islands.  Ropa vieja originated in the Canary Islands (Spain), which were the last place ships from Spain would stop on the way to the Americas. They were also the first place that Spanish ships coming from the Americas would stop en route back to Spain. Due to this, Canarian culture is very similar to the Caribbean as well as Spain. This is how ropa vieja arrived in the islands; with the Canarian immigrants. The original version of ropa vieja contained leftovers, but later became a shredded meat dish with chickpeas and potatoes in the Canary Islands.

ropavieja2

I find this really interesting because well I find pirates astounding. The TV shows, the movies and the real stories of horror. Ships are also fascinating to me. To think if you were on a ship for months at a time and then you get to port to eat some ropa vieja. That must have been a joy for those sailors. It is definitely one of my favorite dishes from the Mediterranean region. 

Ropa Vieja via Mooshu JenneThey even have a story about ropa vieja. As the oldest story goes is a man whose family was coming to his home for dinner. Being very poor, the man could not buy them enough food when they came. To remedy his situation, he went to his closet, gathered some old clothes (ropa vieja) and imbued them with his love. When he cooked the clothes, his love for his family turned the clothes into a wonderful beef stew. How interesting what love can do right?

 
I am entering this recipe as a part of a contest so I here is to hoping that I win!
Ropa Vieja with Patatas Bravas
Serves 6
Ropa vieja is flank steak slow cooked in spices sided with patatas bravas.
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Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
Prep Time
1 hr
Cook Time
5 hr
Total Time
6 hr
For Ropa Vieja
  1. 4 lb. flank steak
  2. 1 white onion, sliced in rounds
  3. 3 cloves garlic, minced
  4. 1 can (28 oz.) diced tomatoes
  5. 1 can (12 oz.) tomato paste
  6. 1 red bell pepper, thinly sliced into strips
  7. 1 green bell pepper, thinly sliced into strips
  8. 1 jalapeno, seeded and diced
  9. 1 chipotle pepper in adobo sauce
  10. 1 teaspoon dried oregano
  11. 1 tablespoon cumin powder
  12. 2 bay leaves
  13. 1 tablespoon paprika
  14. 1 1/2 cups vegetable broth
  15. 1 tablespoon apple cider vinegar
  16. 3 tablespoon cilantro, chopped
  17. Salt and pepper to taste
For Patatas Bravas
  1. 1 bag red potatoes; quartered
  2. 2 tablespoons olive oil
  3. Sea salt
For Sauce
  1. 1/2 white onion, diced
  2. 3 cloves garlic, minced
  3. 1 teaspoon paprika
  4. 1 teaspoon cayenne
  5. 1-12 oz. can tomato paste
  6. 2 teaspoon hot sauce
  7. 1/4 teaspoon salt
  8. 3 cups water
For Ropa Vieja
  1. Preheat oven to 400 degrees F.
  2. In a large, deep glass baking dish add flank steak and top with onions. Add minced garlic, chipotle peppers, jalapeno, bell peppers, vinegar, and cilantro. Top with diced tomatoes, tomato paste and vegetable broth. Add in oregano, cumin, paprika, and bay leaves. Cover with foil and cook for five hours until meat pulls apart and is tender.
For Patatas Bravas
  1. On a baking sheet lined with parchment paper layer quartered red potatoes. Drizzle with olive oil and top with sea salt. Pop into the oven with Ropa Vieja and cook for about 45 minutes until tender. Once tender broil potatoes on high for 3 minutes until browned. If potatoes are browned by just baking there is no need to broil.
For Sauce
  1. In a saute pan, add olive oil, minced garlic, and onion. Top with a bit of salt. Cook on medium to low heat until onion becomes translucent. Careful not to brown the garlic or onions. If they start to brown lower the heat. Once translucent add in tomato paste, water and spices. Whisk well. Add hot sauce and cook on low until sauce is thickened. Once thickened turn off heat and use to top potatoes.
Mooshu Jenne http://mooshujenne.com/

Italian Chicken Roll Ups

This one went over really well with V. I got plenty of compliments on it. He’s words “Best chicken ever!”. With plenty of variations of this recipe all over the internet I decided to have some fun and play around with. I really wanted a dish with a good flavor, tender chicken, and real Italian flare. This Italian Chicken Roll Ups recipe does the trick. 

Italian Chicken Roll Ups

The bit of heat from the peperoncini’s and their juice along with the roasted stewed tomatoes sends something epic for the taste buds. What I truly love about this recipe is the ability to use the last few slices of sandwich meat and turn it into dinner! Like many of the others I did not add marinara sauce or spaghetti sauce as I thought it to thick and drown the chicken. The roasted stewed tomatoes over the top has to be my most favorite part. It pairs well with any rice such as peppered rice, lemon garlic rice, or even basic brown rice. Use the juices from the bottom of the chicken pan to drizzle over plain rice for extra flavor. 

Italian Chicken Roll Ups

 Tell me what’s your favorite chicken recipe? Do you like if fried, baked, or simmered on the stove? My favorite would have to be bourbon chicken or chicken lo mein. They are both easy to make and full of flavor. Has to the combination of the brown sugar and soy sauce when it comes to bourbon chicken. 

Italian Chicken Roll Ups are super simple to make. Very budget friendly as you only use three chicken breasts and it makes nine chicken roll ups. This is a good one for when you have friends over for dinner or have a crowd to feed. It looks pretty too! Serve in the casserole dish or on a appetizer tray. You can also size these down to make appetizer bites too.

Italian Chicken Roll Ups
Yields 9
Chicken rolled with salami and pepperoni stuffed with peperoncini's baked in peperoncini juice and stewed tomatoes.
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Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 3 boneless skinless chicken breast; sliced lengthwise into threes
  2. 9 slices of salami
  3. 9 slices of pepperoni
  4. 1 cup peperoncini juice
  5. 1/3 cup peperoncini's
  6. 2 cans stewed tomatoes
  7. Salt and pepper
  8. Olive oil
Instructions
  1. Preheat oven to 400 degrees F. Lightly oil casserole dish with olive oil.
  2. On a large cutting board slice chicken lengthwise into threes. Lay one piece of chicken down and layer with salami, pepperoni, and peperoncini's. Roll from top to end. Place in dish with fold end down. Repeat with the rest of the chicken.
  3. Top chicken with peperoncini juice and two cans of stewed tomatoes. Salt and pepper the dish. Cover and bake for an hour and ten minutes. Remove foil and bake for another twenty minutes. Remove from oven and serve warm.
Notes
  1. Cook rice when chicken has cooked for an hour and ten minutes. Top rice with juice from chicken when serving.
Mooshu Jenne http://mooshujenne.com/

 

#ad Cheesy Chicken Bowls

I am a member of the Collective Bias®  Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client Tyson.

Comfort food in all it’s glory with much less work. Cheesy Chicken Bowls are perfect for a night at home watching TV’s shows or movies you rented no matter where your favorite rent source is.  Made from Tyson: Spicy Chicken Nuggets and Cheesy Chicken Nuggets along with corn, mashed potatoes, gravy and cheese. I love to put fresh bacon bits on top to give extra savory flavor.

cheesy chicken bowl

It’s great because you can decide if you want to go spicy for yourself and/or go cheesy for the little ones.  With the wintry weather upon us this is definitely comfort food in my house. We made all the ingredients and set it out separately so the teens can decide what they would like to add to their bowls. The oldest is a very picky eater but even he enjoys the chicken.

cheesy chicken bowls

What’s even more super cool is that you can look for specially marked packages of Tyson Cheesy Chicken Nuggets, clip the token coupon on the back of the package, and bring it to Chuck E. Cheese’s.  You can purchase 130 Tokens for $25 (a savings of $7.50) for a fun day out at Chuck E. Cheese’s!  That’s pretty awesome if you ask me. The more I could save when the teens were little the better! They still like going to Chuck E. Cheese; you never grow out of it! Skee ball was always my favorite.

You can always follow along and see more yummy recipes with Tyson’s Cheesy and Spicy Chicken Gourmet Nuggets at #LoveUrNuggets on Twitter or follow their Twitter account at @TysonTweets. They also have a Facebook at Tyson Chicken Nuggets with some pretty neat artistic nuggets to help out with those picky eaters.

Cheesy Chicken Bowls

Yield: 7 bowls

Cheesy Chicken Bowls

Ingredients

Tyson Cheesy Chicken Nuggets
Tyson Spicy Chicken Nuggets
1 can of sweet corn; drained
1 to 1 1/2 cups of shredded cheese
2 packages brown gravy
6 sliced of bacon; cooked and diced
8 to 10 peeled Russet potatoes; diced into cubes
Salt and pepper
1/2 to 1 cup milk
2 tablespoons butter

Instructions

In a large pot, boil potatoes with water and salt until tender. Half way through boiling potatoes preheat oven to package directions and cook chicken. Fry the bacon and dice into bits.

Drain potatoes and add to a large bowl. Add butter, milk, salt and pepper. Whip potatoes with a hand blender until creamy. Make gravy per package directions. You can also use ready made gravy. Open corn and drain; add to a small bowl.

In a bowl, add mashed potatoes, corn, gravy, cheese and bacon bits. Add chicken to the side of the bowl and it's ready to serve.

http://mooshujenne.com/cheesy-chicken-bowl/

Now I am off to enjoy my cheesy chicken bowl while watching Hangover III since I missed it in theaters. Oh and check out this sweet Pinterest board with other Tyson nugget recipes like the Tyson Chicken Salad Jars.

Orange Chicken

This is one of my favorite all time dishes paired with lo mein and saké.  The fresh spring onions are on my go to list for everything. Snacks, garnishes, side dishes and meals. I have to tell myself not everyone likes onion like I do. Spring onions bring color to Orange Chicken along with a hint of flavor. 

Orange Chicken

What’s your favorite Asian dish? I really dig beef broccoli, sesame chicken, hot and sour soup, lo mein, and even egg drop soup if made correctly. Orange chicken is universal though. You can lightly fry the chicken before with cornstarch or you can just saute the chicken or bake the chicken. My preference is to lightly fry the chicken because I honestly love the extra crunch.  

Many think this meal is quick to make. It very well can be but when I do it, it always takes me about an hour. I fry the chicken first on the stove top and set it aside. Then I make the sauce and simmer the chicken in the sauce while the sauce thickens around the chicken. If you would like a darker orange chicken you may use a dark soy sauce and dark brown sugar. Generally, I use the light brown sugar and dark soy sauce. 

 

Orange Chicken

Total Time: 1 hour, 15 minutes

Yield: 6 to 8 servings

Orange Chicken

Ingredients

6 tablespoons cornstarch
3 lb. boneless, skinless chicken breast, 1/2 inch cubes
Vegetable oil for frying
1/3 cup soy sauce
1/2 cup orange juice
1 1/2 cup brown sugar
1 tablespoon fresh ginger, grated or minced
2 cloves of garlic, minced
1 tablespoon garlic chili sauce
4 stalks spring onions; sliced
Salt and pepper

Instructions

In a skillet or wok, heat vegetable oil for frying. In a small bowl add 4 tablespoons of cornstarch. Slice chicken into 1/2 cubes. Toss a little chicken at a time in the cornstarch and shake off excess. Fry two handfuls at a time until the chicken is lightly golden brown. Put chicken in a bowl on the side and fry more until all is complete.

In a sauce pan, add soy sauce, orange juice, brown sugar, garlic, ginger, chili sauce and 2 tablespoon cornstarch. Bring to a boil and lower to a simmer. Cook for about 5 to 7 minutes whisking frequently. Add salt and pepper. Once the sauce starts to thicken add chicken to the pot. Toss chicken well and cook for about 8 minutes until sauce is thick on chicken.

Serve over rice or with lo mein topped with spring onions.

http://mooshujenne.com/orange-chicken/

We munched on this while watching Supernatural last night. It was a hilarious episode. Dean could talk to animals and part of the potion/spell he had to take had side effects of acting like an animal. Barking at the mail man and playing fetch about had me on the floor. Then they had this beautiful shepherd on talking to Dean which was pretty funny too. What I would give to have a beautiful shepherd like that in my home. Though I do love my Carolina dog Ozzy; he’s super spoiled!  Do you watch Supernatural? It’s probably my most favorite TV series. Haven comes in at a close second. Love to know what you watch. Always on the look out for a new show.

Caribbean Chicken

I love the rustic flavors of the islands. Sometimes it’s wonderful to toss up dinner with a little sweet and spicy combination of Caribbean Chicken. This recipe may have many ingredients but it is mostly staple ingredients especially if you make cookies often. Caribbean Chicken is super easy to put together as you blend the spices and juices together and just pour!

Caribbean Chicken

My other half V was very afraid of this recipe because he despises sweet dinners. Surprisingly, he enjoyed it. My friend, Jessica, joined us for dinner and some Ghost Adventures watching that evening. After dinner and dessert she said I HAD to put this on the site so she could make it.  After we enjoyed a few brews. I really fell in love with this chicken when I made it in my teens. I love the loads of fresh onions and tomatoes that roast down in the sweet and spicy sauce. Such a sucker I am for sweet and spicy!

Caribbean Chicken

Just add the chicken to a casserole dish. I used all thighs because you get a bit more meat with them. You can do this with legs also but I would highly suggest to make sure you use on the bone chicken. Breast are great but not for this dish.

Caribbean Chicken

Layer the quartered tomatoes and onions over the chicken. Pour the sauce over the tomatoes and chicken evenly. I had to switch dishes just to give room for the chickens juices that will release when it bakes in the oven. I love to serve this with pineapple, black beans and white rice or simply just red beans and rice. Here’s a closer look at the pretty spices and sauce.

Caribbean Chicken

Make sure to add some tomatoes and onions to the plate with juices when serving this dish up. Caribbean Chicken is delicious with the chicken pulled from the bone and combined with a little tomato and onion on your fork. The mess of the two is delectable. Here’s the recipe for Jess and the rest of you!

Caribbean Chicken

Prep Time: 4 hours

Total Time: 1 hour, 30 minutes

Serving Size: 6 to 8 servings

Caribbean Chicken

Ingredients

1 large package of chicken thighs or legs
2 tablespoons thyme
4 cloves garlic; diced
1 medium onion;quartered
3 large vine ripe tomatoes; quartered
1 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 teaspoon fresh ginger; minced
4 tablespoons soy sauce
1 jalapeno; deseeded and remove ribbing
2 limes; juiced
1 cup orange juice
2 tablespoons cider vinegar
Salt and cracked black pepper

Instructions

Preheat oven to 400 degrees F.

In a large casserole dish wash and layer chicken thighs. Top chicken with quartered tomatoes and onion. Set aside.

In a food processor add in thyme, brown sugar, garlic, jalapeno, cinnamon, nutmeg, ginger, and soy sauce. Add juice from limes, orange juice, and cider vinegar. Blend well.

Pour mixture over chicken, tomatoes, and onion. Top with salt and pepper. Marinate for four hours if you can in the refrigerator.

Cover with foil and place in oven to bake for an hour and a half until chicken is cooked thoroughly. Served with tomatoes, onions, and rice.

http://mooshujenne.com/caribbean-chicken/

Chicken Lime Soup

Fall is here and it’s soup season! It’s the time of year where I try to come up with as many soup recipes that will feed for less cash with tasty ingredients. The soup must also be fulfilling as a dinner. Chicken lime soup resembles the idea of tortilla soup and hot and sour soup combined. The fresh avocado on top is a must to add the creamy texture to the soup that is so deserves.

chicken lime soup

If your not a fan of rice the rice in this recipe can be replaced with corn. Roasted corn would be an especially delicious option. The other half thinks corn doesn’t belong in soup; I think he’s crazy! Corn chowder is another soup I love. I can eat corn cold out of a can.

I really think this soup fits well with some fresh tortillas for dipping and paired with a good beer.  I really think slow cooking the chicken helps this recipe for the broth but if your in a rush you can always use a roasted chicken and some extra broth. I know I cheat sometimes when there is too much going on.

Chicken Lime Soup

Total Time: 2 hours

Yield: 8 - 10 bowls of soup

Chicken Lime Soup

Ingredients

1 large white onion; diced
6 stalks celery; diced
1/2 jalapeno; seeds & rib removed and diced
6 cloves garlic; minced
5 chicken drumstick legs or thighs
1 - 32 oz. container of chicken broth
2 (14.5 oz.) can diced tomatoes with chiles
2 tablespoons cumin
3 limes
1 bundle of cilantro
1 large avocado
Salt and cracked black pepper
1 cup pre-cooked white rice

Instructions

In a large pot, add in chicken and cover with water at about half full. Add a little salt and pepper. Bring to a boil and lower to simmer for about an hour until chicken is cooked and falling off the bone.

Remove chicken and set aside to cool. Add diced onion, garlic, celery, and jalapeno to the pot. Stir well. Add two cans of diced tomatoes with chiles. Add salt, pepper, and cumin. Stir and bring to a low boil. Remove meat from chicken bones and add it back to the pot. Add chicken broth. Simmer until all vegetables are tender. Add in pre-cooked white rice. If you don't want mushy rice under cook it a little before adding to the pot. It will soften. Stir well.

Once vegetables are tender add the juice of two limes to the pot and cook for about 8 minutes. Add chopped cilantro to pot and cook for about 2 minutes. Serve soup with sliced avocado.

http://mooshujenne.com/chicken-lime-soup/

Do you have a favorite soup? I have a few I have made on the blog here under the Soup section. Although, I would like to make a few more. I need to update some of the pictures here. I’d like to make taco soup again. I think I will add it to my menu for next week. Do you keep a menu for the week or do you do a fly by the seat of you pants?

I find I spent less when making a menu. Reusing some of the ingredients like spices through out the week helps that nothing will go to waste. Cincinnati chili is on the menu this week which is another favorite of mine. What’s on your menu to-do list this week?

Chili Chicken & Peanut Noodles #PowerofthePeanut

Lately, I am working to do my best to eat healthier. Snacking generally gets the best of me because I don’t always eat healthy. I would like to speed up my metabolism. Peanuts have the power to help with that. They are a healthy snack that are pack full of nutrients. Science doesn’t lie because it’s made of facts. Just like the video A Gift from Nature explains. Mr. Peanut explains all the nutritional values. Although, it certainly is not always about snacking. Healthy dinners help too! Just like Chili Chicken & Peanut Noodles.

chilichickenandpeanutnoodles1

This allows me not to eat the horrible chicken fried everything that my other half loves. He’s not the biggest fan of Asian or Thai food but I try to edit the recipes to leave out some of the flavors he doesn’t prefer. He likes his beef and fried foods. Not healthy! In my journey to eat healthy, lose some weight, and build muscles I like creating dishes with all around healthy ingredients.

Peanuts have six essentially nutrients like niacin which get all up in you. It’s successful snacking. Niacin helps with skin health. Have you seen anybody do anything worth while without skin? Planter’s peanuts have plenty of options for snacking with different styles of peanuts.

I used Planter’s peanuts in this recipe for a fresh crunchy topping packed with the #PowerofthePeanut. I also used spring onions for a bit of flavor. Do you have the #PowerofthePeanut? I know I do! It’s hard to get rid of those pounds sometimes and the science behind the peanut is pretty powerful. Now to get my other half to believe it. The teens already do! I even influenced a few of the teens friends to try my recipe and they loved it.

chili chicken and peanut noodles

I have to admit that every holiday season I like to stick bowls of Planter’s cocktail peanuts out on the tables rather then fudge or chocolates. Such a better alternative. What do you set out during the holidays?

Chili Chicken & Peanut Noodles #PowerofthePeanut

Total Time: 1 hour

Serving Size: 6 to 8 servings

Chili Chicken & Peanut Noodles #PowerofthePeanut

Ingredients

For Peanut Noodles & Sauce
1/2 to 1 cup chicken broth
5 tablespoons natural peanut butter
1 tablespoon Sriracha chili sauce
3 tablespoons soy sauce
2 packages lo mein noodles
For Chili Chicken
5 chicken breast; 1/2 cubes
2 tablespoons olive oil
1 tablespoon apple cider vinegar
4 garlic cloves; minced
1 tablespoon fresh ginger; minced
1/3 cup chicken broth
4 tablespoons soy sauce
2 tablespoons Sriracha chili sauce
1 bottle regular chili sauce
Salt and fresh cracked pepper
For Topping
One handful of Planter's cocktail peanuts; chopped
1 bundle of spring onions; sliced

Instructions

In a deep skillet, add in chicken, olive oil, garlic, and ginger. Bring to a high heat. Add in chicken broth and two tablespoons soy sauce. Cook until chicken is browned.

Bring water to a boil in a large pot with one tablespoon soy sauce.

Add apple cider vinegar, Sriracha chili sauce, regular chili sauce, and remaining soy sauce to skillet. Bring to a low boil and then lower to very low simmer for 20 minutes stirring frequently. Add salt and fresh cracker pepper.

Add noodles to water and cook for 4 minutes or as directed on package. In a small bowl, add peanut butter, Sriracha chili sauce, chicken broth, and remaining soy sauce. Heat for one minute and then whisk ingredients together. Add more chicken broth until sauce because light and thin.

Drain noodles and toss sauce over noodles. Chop spring onions and Planter's peanuts to top over chicken and noodles.

http://mooshujenne.com/chili-chicken-peanut-noodles/

I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.