Other than breasts, wings are my favorite part of the chicken! My favorite type of wings are Buffalo Wings but I’d try any thing once. The recipe I used as inspiration claimed to produce some saucy, succulent wings but I prefer my wings to be cripsy. Very cripsy. I usually oven fry my wings first but for this particular recipe, I deep fried them. I got the crispiness I desired by mixing a combo of all purpose and cornstarch. The sauce for these wings were sweet and had the obvious zing of the ginger. Quite delicious if you ask me!

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I love wings! And I especially love any type of spicy wings. Buffalo wings were my favorite until I discovered chipotles in adobo sauce…But then I came up with this combination and I think this might just be the flavor of the week. (Can’t wait to see what’s next). Sriracha, I’ve had in the house for a while but I just don’t find any depth or excitement to it so I barely use it. That is until I came across this recipe that called for garlic chili paste/sauce and I decided to substitute the Sriracha. OH goodness gracious. The sweet chili sauce combined with the hot sriracha is just divinity in its best form.

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When I made my delicious Strawberry Chipotle BBQ sauce in May, I was so excited to try it out with an actual dish. I mean, I had tasted the stuff using a small food but I needed a canvas, if you may, that would really allow the sauce to shine. I decided to go with some some chicken kabobs. Let me tell you how the marinade that I used with this chicken worked perfectly to make really juicy, flavorful bites. Added some BBQ sauce on the side and it was pure bliss!

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These sliders were made several weeks ago (before the discovery of chipotle in adobo sauce). I was craving buffalo wings but had no wings on hand so I decided to improvise with chicken breasts. These sliders are super easy to make and they offer all the flavors of the classic (original) meal (buffalo wings). I basically seasoned the chicken, baked, shredded and tossed in buffalo sauce, made a coleslaw to go with it (but instead of using mayo, I used blue cheese and blue cheese dressing) Ah! It was all so very delightful.

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The day I made this, I was craving something with Mexican flair. For some reason, tequila immediately came to mind. Without hesitation, I started searching for poultry recipes that included tequila. I came across several and altered them to my taste. There’s no recipe credit since it this is a mix of about 5 recipes but what I ended up with was truly enjoyable and definitely flavorful. I was actually surprised. A lot of times with these recipes, you hear these fancy-sounding, exotic recipe titles and then you eat it and you’re like “Uh….what happened? Where did I go wrong?”. This tequila-lime chicken lived up to its name. It was uber good!

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When I saw Thai Stir Fry over at Pasta Princess the other day, I knew I wanted to make it. I had made it with shrimp before but never with chicken and thought it would be a great idea to do so now. A lot of the ingredients in Cheryl’s recipe, I didn’t have on hand so I decided to search for a recipe that could be easily made with what I did have on hand. I found one and I loved it. Now, I’ll still have to try Cheryl’s but the inspiration for me making this dish goes to her.

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Did you read the name? Read it again. Bourbon Chicken. When I first stumbled across this recipe’s name, I was very excited. I like alcohol in my food because I’m convinced that it enhances the flavor of the food. Cool. Could you imagine the horror when I saw the lovely dish, took time to pin it to Pinterest and then on the day I was ready to make it, going over the recipe I saw no bourbon. I actually started to fuss a little in my head, thinking that that particular blogger omitted the most important ingredient. BUT THEN, I searched the web and I kept seeing the same ingredients. What?! How can you name a recipe something and it has none of that something in it? I was flabbergasted, flabbergasted I tell you! (I later found out that the dish was named so because of the place (Bourbon Street) where it originated) “Well Tia”, I said to myself, “You already have Bourbon (the liquor) so might as well put it to good use”. So you wonderful ladies and lovely gentlemen, this recipe for Bourbon Chicken is not the one you know. This one, is …..SPECTACULAR! (However, in all seriousness, if you’re not an alcohol drinker, feel free to omit it, the recipe WILL taste just as lovely without it)

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It’s only recently you’ve started to see some healthy foods around here. My foods were (and probably still are a little bit) heavy and hearty. The type that a starving person could very well use to put on some pounds. Just ask my PIC. We’ve been married less than a year and he’s already put on 12 pounds. I feel so proud sometimes because if anyone needs it, it’s him. His nick name is Skinny. Enough said. The day I made this salad though, we truly were craving something light and simple. It was definitely a wonderful, simple idea and taste-wise, it was really great!

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I’m going to tell you all something but you have to promise not to laugh – and I have bionic hearing so I’ll hear if you’re laughing. Here goes. I do not own a food processor. Not by choice. Those things are kind of pricey and when it comes to pricey kitchen gadgets, I’d prefer not to spend MY money (are you reading hubby?). Soooo everytime I go to Walmart or Bed Bath & Beyond and I do mean every time – just ask my PIC – I go to the kitchen appliance section and stare lovingly for minutes at a food processor, a crock-pot and this really sweet Mr Coffee frappuccino maker. Everytime. But moving along. So I don’t own a food processor or grinder (as this would call for) so I take to my loving Oster blender for ANY and EVERY thing including “grinding” (hey the blender has a “grind” option) my chicken breasts to make these so very flavorful and tasty burgers! Are you giggling? I hear something.
The day I made these I had enough chicken breasts on hand to NOT go back to the store just to buy ground chicken, so I decided to do my own grinding. The blender held up nicely but gave me a pasty-ish type of chicken. I did the best I could with it to season and form these patties. Once they were on the grill, they cooked extraordinarily well. So well, I plan to “grind” up more chicken breasts in my blender until I get a grinder or a food processor. I think either would be better than my poor old Oster!

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So remember when I said I didn’t eat any of the BBQ Pulled Pork sandwiches? Well that’s because I had my own thing going on! Pulled pork is truly good stuff but on the day I was fulfilling my PIC’s request, I was in the mood for something hot an spicy. I wanted jerk chicken. To keep with the sandwich theme that was going on over here, I decided to make myself a jerk chicken sandwich and to top it with my delicious Guava BBQ Sauce. People, people, listen to me! This sandwich was sooooo yummy! (I need to find other adjectives to describe food, like seriously). The heat of the chicken paired with the sweet-smokiness of the bbq sauce was just absolute divinity. Delicious. Delicious. Delicious.

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I remember when I was a little girl about 10 years old on one of my summer trips to New York, I was on American Airlines (when they used to have meals that were included in the fare), and they served beef stroganoff for dinner. It was my first time eating it. I can’t remember if I was hungry but that had to be one of the best things I had ever eaten. Years go by, I had beef stroganoff again during college in the dining hall at least twice a month. It still continued to be a favorite of mine because it was hearty and comforting. Even more years go by and then one day last week, I thought “Hey, I haven’t had beef stroganoff in years. Some would be good right about now” The problem is, I very rarely have beef in this house. I might use ground beef once every other month but that’s about it. So it wasn’t surprising that I had none on hand. I decided to improvise with chicken breasts (that’s always on hand). I ended up with a delightful and hearty meal, reminiscent of my childhood and late teenage years.

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I bookmarked this recipe about 6 months ago. Saw it and immediately wanted to make it. The thing is, I never got around to it until last week and then when I tasted it, I honestly wanted to beat myself up for taking that long to make it. The recipe is super easy to make and it’s truly flavorful. This is definitely going to be my go to chicken recipe when I have little time but I’m longing for a scrumptious meal.

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Wings! Wings! Wings! Who doesn’t love some good ole crispy, delicious wings? These recipes are pretty simple but they’re most definitely in the top 3 wing recipes I absolutely love! I like the fact that the sweet and sticky ones are oven-baked and I love the spiciness combined with the sweetness of the sauce that coats them (I used a little more chili powder than the recipe called for because I’m heat queen – the hotter, the better). When I made these, I also made honey BBQ wings (recipe also included) for my PIC – so he had his wings and I had mine. It’s a beautiful thing not having to share. Yes, you read right. Spectacular Food + Not Having To Share = Unadulterated Bliss

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