Cuisine: Chicken

Buffalo Chicken Nachos

Well, for starters, I'm not a huge football fan. I only watch the Super Bowl for the ads and typically root for the team that is winning. I'm only half paying attention, though I do provide good snackage! I used to make my late mother-in-law a plate of nachos while she watched the USC games. She loved nachos and I loved making them for her. I always enjoyed hearing her screaming "GO, GO, GO!" This is a rather long-winded intro to my Buffalo Chicken Nachos, which is a variation of the traditional nacho recipe. You can make this buffalo chicken in the instant pot or a slow cooker. There was also the infamous Buffalo Chicken Pizza Incident, which you can read about...

By Leslie Blythe

Chicken with Apricot-Chipotle Glaze

This Chicken with Apricot-Chipotle Glaze is smoky, sticky, sweet and spicy. What more could you ask for?! And, it's it all done in one pan. Serve this on a bed of rice and BAM, you're done!

By Leslie Blythe

Crispy Braised Chicken Thighs With Cabbage and Bacon

This Crispy Braised Chicken Thighs With Cabbage and Bacon is simply divine. 
Braising is a technique which highlights the crispy skin and produces the most tender, fall off the bone chicken underneath. The chicken thighs are nestled in a bed of cabbage and bacon. It's all made in one pan for easy cleanup.

By Leslie Blythe

Chicken with Artichokes in Creamy Mustard Sauce

This Chicken with Artichokes in Creamy Mustard Sauce is all done in one skillet. It's a simple recipe that gets real depth of flavor by adding broth, white wine, Dijon mustard and a touch of cream. We had leftovers, so the next day I cut up the chicken and served it on spaghetti for lunch!

By Leslie Blythe

Chicken Bacon Ranch Casserole with Broccoli

This Chicken Bacon Ranch Casserole with Broccoli is a family-friendly meal. I have to say, it's my new favorite casserole. The combination of chicken, bacon, pasta ranch dressing and cheese is delicious.

By Leslie Blythe

Pollo a la Mostaza (Chicken with Mustard)

A few years ago, we met our friends at their favorite Mexican restaurant. They always order this Pollo a la Mostaza (Chicken with Mustard). This isn't anything we would have ever ordered, but we tried it. It's probably one of the best things we have ever had. We think and talk about it all the time. We went back and talked to several waitresses to find out what the ingredients were. I had already figured out what it was and they confirmed it. So my husband and I worked on recreating it at home. It took a few times, but this is it. We nailed it. This is the description on the menu:

Grilled chicken breast with our special creamy mustard sauce enhanced with chipotle. Served on a bed of rice and Julienne vegetables.
It's sweet, spicy and has these crispy frizzled carrots and leeks on the top... 

By Leslie Blythe

Chicken & Stuffing Casserole

I made this Chicken & Stuffing Casserole for my Dad. It's a bit of a jump start on Thanksgiving. You can use chicken or turkey. I used chicken thighs. It's covered in stuffing and baked until it's golden brown and crunchy on top. There are no cans of condensed soup involved in this recipe. You can make it ahead and put it in the oven later in the day. Usually, you would make something like this to use up leftovers, but I threw caution to the wind and made it now. Oh, and I also made him a pumpkin pie. If only i could wear a sweater and go out for a walk through some piles of fallen leaves!  This is the one thing I truly hate about living in Los Angeles in the autumn, I feel like I've been robbed! That will change in February!

By Leslie Blythe

Chicken Saltimbocca

Saltimbocca (alla Romana or Roman-Style) is an Italian dish made of veal lined or wrapped with prosciutto and sage; marinated in wine, oil. This dish is also popular in southern Switzerland. My friend Melanie made this Chicken Saltimbocca, which is the American version that uses chicken instead of veal, spinach instead of sage and is rolled up and cooked in stock or you could use white wine. Saltimbocca in Italian means 'jump in your mouth’.

By Leslie Blythe

Buttermilk Ranch Rosemary Chicken

Given that the entire west coast is on fire, I made this Buttermilk Ranch Rosemary Chicken in my kitchen on a cast-iron skillet instead of grilling it outside. Marinating chicken in buttermilk, which is slightly acidic, tenderizes the meat. The enzymes in buttermilk help to break down the protein in the meat, resulting in tender, juicier chicken. One thing that drives me crazy about buying buttermilk is that it only comes in quart containers! Years ago, they sold it in pints. You can freeze buttermilk. If only I had room in my freezer!

By Leslie Blythe

Spanish Fideo with Chicken

A few weeks ago, my husband and I went to one of our favorite Spanish restaurants to have a glass of wine, socially distanced outside. We were looking at the actual menu and my husband was curious about the Pasta Espanola con Pollo or Spanish Fideo with Chicken. I decided that I would make it at home. Fideo is a short, thin, vermicelli-like noodle used in paella-like Spanish and Mexican dishes. It was so good, that I will make it again. It was a taste of Spain in a dish!

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