Chicken – Page 15 – Fun Foodie Family

Weekend Wrap-up and Weekly Meal Plan

Chicken, Weekend Wrap-Up, Weekly Meal Plans

Hey guys! I hope you all had a great weekend. I know it has been a bit since I have checked in, We had some wild and crazy nights not conducive to cooking…

Wednesday night the hubby was out and the girls and I were craving pizza. Marco’s to the rescue! Greek salad, cheesy bread sticks, and one thin crust pizza with mushrooms and black olives; on half I added pineapple and feta for me. It hit the spot! I even had a little left over for some breakfast. Who doesn’t like cold pizza?

Thursday Miss Mandy came over. Standard Chinese dinner =) I ordered shrimp fried rice with broccoli. Enough for leftovers the next day. We shared a bottle of red wine, of course! But more than anything, I enjoyed the friendship and conversation.

Friday was dinner out with my parents. Katie’s turn to pick…she chose Opa, a favorite Greek restaurant. No objections! I ordered the falafel platter. Everything there is amazing; lamb, chicken, tilapia, moussaka, gyros, etc… You just can’t go wrong!

Saturday was pretty awesome. The girls decided to let me sleep in. They even went downstairs and made their own breakfast! Love that Becca can pour cereal and milk! Then I went to a Zumba party at my gym. 2 hours of Zumba fun! Well, 1 hour 45 minutes. a few breaks to drink water and make sure my thighs were still attached to my leg bones. Then the girls and I joined my mom for our pool opening! So nice and relaxing! Even better? My mom took the girls to spend the night. Hubby was out for the evening, so I ordered Indian food (Cheese Naan, Veggie fritters and Samosas, and Butter Chicken), and caught up on all my TV shows all while sipping on my favorite Red. Heaven!!!!

Today was equally awesome. Woke up to an empty house. Serenity. I went to a yoga class, which felt so amazing after 2 hours of Zumba. Such an awesome stretch. Then I took a trip to the grocery store to get ingredients for this week’s meal plan.

Tonight- Chicken Thighs with Thai Curry Onion Gravy with Herbs

So I didn’t realize my chicken stock was actually Thai Curry chicken stock. No worries. It turned out AMAZING!

Ingredients- 4 chicken Thighs (or Breasts), 1 chopped onion, 3 tablespoons butter, 3 tablespoons flour, 3/4 container of Thai Curry Chicken Stock, fresh herbs, 1/2 cup chopped (basil, sage, oregano)

Directions- Heat cast iron skillet on high. Salt and pepper both sides of chicken. Brown each side in a tablespoon of olive oil, about 5 minutes per side. Take out chicken. Add in onions. Brown for 5 minutes. Add in about 1/3 cup of stock to deglaze pan. Add chicken back in and add in 1/2 herbs. Turn down heat to med.low. Cook for about 30 minutes until chicken is almost cooked through. Take out chicken. Add butter and flour. Whisk. Add in stock a bit at a time until desired consistency. If you put in a spoon, the gravy should coat the back out it and look glossy. Add the chicken back in the gravy and simmer until done, about 5-10 more minutes.

Monday- Pork Chops, Stove Top Dressing, veggie. Early dinner, late night yoga class.

Tuesday- Beef Enchiladas

https://funfoodiefamily.com/2013/07/05/beef-and-chicken-enchiladas/ Will all be assembled for Daddy to pop in the oven while I am shaking it at Zumba =)

Wednesday- Kielbasa, yellow rice, baked beans Another easy early dinner so I can still make it to my yoga class

Thursday- Daddy night with the girls…probably Five Guys or Chick-fil-A. I’m taking a Barre class, so I will probably eat some leftovers of some sort when I get home.

Friday- ???? Family dinner night out! Becca’s turn to choose…

1 more week of school!!!!!!!!!

Honey Sriracha Chicken Wings

Chicken, Recipe Review

Phew! What a long week! Happy Friday! Wings were on the menu tonight. Chicken wings were on sale at the grocery store, so I decided to try a recipe for honey sriracha wings from Food Network. My family LOVED them!!!

Honey Sriracha Chicken Wings (from Food Network)

Ingredients

2 tablespoons vegetable oil, plus more for the pan
2 pounds chicken wings, split at the joints, tips removed
2 tablespoons unsalted butter, melted
1 teaspoon granulated garlic
I added 1 teaspoon poultry seasoning
Kosher salt and freshly ground pepper
For the Sauce:
5 tablespoons unsalted butter
1/3 cup honey, plus more for drizzling
1/4 cup Sriracha (Asian chile sauce)
1 tablespoon soy sauce
2 teaspoons fresh lime juice

Directions
Preheat the oven to 400 degrees F. Lightly coat a large rimmed baking sheet with vegetable oil. Dry the chicken wings with paper towels and place in a large bowl. In a small bowl, mix 2 tablespoons vegetable oil, the melted butter, granulated garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Pour the mixture over the wings and toss well to coat. Spread the wings in a single layer on the prepared baking sheet.

Bake the wings until browned and crisp, 45 to 55 minutes. Meanwhile, make the sauce: Melt the butter in a small pot over medium heat. Add the honey, Sriracha, soy sauce and lime juice and stir until the mixture bubbles gently. Remove from the heat and set aside.

Carefully remove the wings from the baking sheet and transfer to a large bowl. Pour the warm sauce over the wings and gently toss to coat. Transfer the wings to a serving platter and drizzle with more honey; serve with lime wedges.

One Pan Meal- Baked Chicken Thighs and Potatoes with Herbs and Garlic

Chicken, One pot meal, potatoes

I hope everyone had a nice and relaxing Sunday! After yesterday’s race, all I wanted to do today was sleep in and be lazy. I got my wish. We slept until almost 9. The girls came in requesting Waffle House, so we got up and ate some yummy food. I sat outside and read magazines while the girls played. I sat around and watched a bunch of DVR shows that I needed to catch up on…(Bones, The Americans, and The Kitchen). Later I cooked this yummy easy meal.

Baked Chicken Thighs and Potatoes with Herbs and Garlic

Ingredients

6 chicken Thighs (on sale for $3.26 at Kroger!!!)
6 small Idaho potatoes, chopped in to small pieces. Use what you have; red, russet, purple, etc…
6 pieces of garlic, crushed and minced
1 large handful of chopped herbs- basil, sage, rosemary, and thyme (mix with garlic and a bit of olive oil to form a paste)

Directions

Preheat oven to 350. Chop potatoes in to a small dice. Chop your garlic and herbs. Spray a baking pan with non-stick cooking spray. Lay potatoes flat in the pan and coat with olive oil. Add half of the garlic and herb paste. Mix well. Salt and pepper both sides of your chicken thighs. Lay on top of the potatoes. Add the rest of the herb and garlic paste to the top of each piece of chicken. Cook for 45 minutes or until potatoes are done and chicken is cooked through.

Chicken with Tomato and Veggie Orzo

Chicken, One pot meal, Pasta, Side dishes...veggies

Hey all! I hope everyone had a great weekend with family and friends celebrating the beginning of Spring, special holidays, and the fact that it is SPRING BREAK!!!! Woohoo! We had lots of fun gardening, playing at the park, and enjoying the amazing Spring weather.

We had a picnic at the park for lunch today. It was glorious to see the girls play and get to eat yummy ham sandwiches and pasta salad. Oh, and my mom makes the best deviled eggs. I think I made them once on the blog. I will have to check it out and make sure I add the recipe if it is not already here. Plus, we had Lay’s chips. Plain. The go to chip in our house. Yes, we love our Cheetos, Cool Ranch Doritos, etc… but there is nothing like a bag of salty crunchy Lay’s. Although those commercials with Mr. and Mrs. Potato Head eating the chips is a bit disturbing…

So with a late lunch and a lazy day, I decided to wing it in the kitchen. I had taken out some chicken thighs from the freezer. I know. Chicken. Again. But it is always a yummy go-to that everyone LOVES. My family loves them some dark meat. When any chicken is on sale, I load up. Luckily, last week, it was thighs. I also had a few random mushrooms, a few carrots and celery, and one onion in the fridge. I also found a large can of diced tomatoes and 1 can of green chilies.

Chicken with Tomato and Veggie Orzo

Ingredients
3 -4 chicken Thighs
10 mushrooms, sliced
2 carrots, chopped
3 celery stalks, chopped
1 small onion, chopped
1 large can diced tomatoes
1 can chopped green chilies
2 tablespoons tomato paste
1/2 cup cooked orzo- I used my leftovers from this…https://funfoodiefamily.com/2015/04/03/1-pot-veggie-orzo/
1/2 container of broth (I had veggie, but chicken would be perfect.)
1 turn of white wine- acidity is the key to any dish =) use lemon/lime juice, white/red wine vinegar, or red wine…

Directions

Salt and pepper both sides of your chicken liberally.
Brown both sides in a screaming hot cast iron pan or dutch oven- about 6 minutes per side.
Take the chicken out and add in your chopped veggies. Cook down for about 6 minutes. Add in your tomato paste and stir, about 3 minutes. The aroma of smokey tomato should hit your nose. YUM! Add in your wine. Cook for a couple more minutes and add in your canned tomatoes and chilies. Add your broth and your cooked orzo. Stir well and add in your chicken. Simmer until cooked through. Add crusty bread for dipping. DELISH!

Full disclosure- Everyone was STARVING, so I took the chicken out to serve. It was still under cooked, so I cooked it longer and then took it off the bone and added it back in the orzo. Turned out even better than I thought!!!!! Better to be under cooked and cook longer than over cooked and dry as a bone.

Paired Perfectly with this…

Chicken Thighs in Creamy Brown Mushroom Gravy

Chicken

So this week I didn’t make a meal plan. After Lizzie passed, it was hard for a month or so to get back in a normal routine. Once I did, it seemed too easy. Weekly meal plan, go to the grocery store, make dinners, get distracted with life, go out, make more dinners, etc. So this week I thought about making a meal plan and decided to go against my instinct. I want to feel that rush of “What the heck are we having for dinner?” and “What can I make with the stuff I already have in my kitchen?” Then I looked in my fridge and pantry and realized I needed some stuff to randomly make dinner. So Friday after work I went to the store and got a few things. Awesome. You already saw the last 2 meals that I made.

Today I was home with this sick girl and had to take her to the doctor. Turns out she has the beginnings of a sinus infection and bronchitis. Don’t let the mask and pathetic face fool you. She was still full of sass and energy most of the day. The doctor told her to stay away from running and activity. I almost laughed in her face. Anyways, short of all her ailments, she is feeling fine and ready to go back to school tomorrow. I had a nice day off with her and took her to the store to get her meds and some groceries for the rest of the week. She had lots of opinions, so tonight she chose 3 things her and her sisters like. She loves chicken; Becca loves mushrooms; Lizzie really loved gravy. So I made Chicken in gravy with mushrooms.

Chicken Thighs in Creamy Brown Mushroom Gravy

Ingredients

1/3 cup all purpose flour
4 large Chicken Thighs
1/2 stick butter
1 pound mushrooms, thinly sliced
1 small onion, chopped
1/2 cup half and half
1 cup canned/boxed low-salt chicken broth
1/4 cup white wine vinegar
salt and pepper to taste
1/4 cup parsley,chopped

Directions

Season chicken liberally with salt and pepper, then dredge in the flour.

Melt butter in heavy large skillet over medium-high heat. Add chicken to skillet. Sauté until brown, about 4 minutes per side. Transfer chicken to plate. Add onions and mushrooms and cook about 5 minutes. Mix in about 1 tablespoon of the flour; cook 1 minute. Add broth and then vinegar. Bring to boil, stirring occasionally. Add half and half. Mix well. Return chicken to skillet. Reduce heat to medium-low; simmer uncovered until chicken is cooked through and gravy thickens slightly, about 5 minutes. Season with salt and pepper. Top with parsley.

Serve with a side of veggie and grain (couscous, pasta, rice, etc) and some crusty bread, per usual.

I know Lizzie would have loved this =)

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