There is a restaurant near us that serves a platter of super spicy crispy chicken, potato wedges, pickled radish, cold corn and tons of dipping sauces.
We were shopping the local section in Publix and came across locally made pepper jellies. I knew right away I wanted to make a glaze with the peach jalapeño jelly. If you can’t find fruit pepper jelly you can get a regular pepper jelly and add peach jam.
I made this chicken the other day and Patrick liked it so much he requested it again last night! Lightly breaded chicken perfectly crispy and salty. The glaze really takes it over the top.
The mix of pepper jelly, honey, jalapeño and soy sauce is just a magical experience when it mixes with the salty chicken.
Chicken thighs boneless skinless
1 cup flour/1 cup cornmeal or 2 cups of autrys chicken breading
1 tbsp garlic powder
1 tbsp salt / pepper
2 tbsp of peach pepper jelly
1/4 cup of honey
2 tbsp of soy sauce
1 fresh jalapeño sliced
Oil for frying
Preheat oil to 350 degrees ( I like to use a cast iron skillet or large soup pot
In a large ziplock bag or Tupperware add the four/cornmeal (or breading), salt, pepper and garlic.
Add the chicken and shake until fully coated
Fry until cooked through around 160 degrees it will rise as the chicken rests
Season liberally with salt and pepper
In a sauté pan whisk, honey, pepper jelly, soy sauce and jalapeño. Heat over low until combined
Drizzle over the chicken
We like to serve ours with potato wedges and garlic greens!
These chicken thighs are marinated in an amazing spice paste then grilled to perfection! I served mine with tomatoes, peppers and onions. We have this fantastic restaurant by our house that serves platters of authentic fajitas with soft warm tortillas. Since we are still low carb we just skipped the tortilla and packed our plates with veggies.
It feels so good to be back and writing again! This summer has been so crazy with my promotion and all the wedding planning. I decided to take a break from kelliericecakes.com so I could focus on the wedding for a little bit. We took a couple weeks off to take the kids to some theme parks which was so fun and nice to get away from everything. That doesn’t mean I haven’t been in the kitchen! I have so many new recipes I am so excited to share with you guys! I have been following a Keto lifestyle trying to get in shape for our wedding in April. I have so many low carb recipes!
Ok back to these fajitas. I take my favorite spices and add a little olive oil to make a paste. Then rub the chicken and let it sit in the refrigerator for thirty minutes. While that is marinating I take my mixed peppers, onions, tomatoes, and bella mushrooms and toss them with olive oil, salt and pepper. I dump everything on a roasting pan and cook for 20 minutes at 400 degrees. The chicken is grilled until cooked through then sliced.
I like to serve mine with lettuce, lime, and shredded cheese. You can also add sour cream, fresh avocado, and lots of Valentina sauce!
My favorite foods always incorporate some sort of fusion. We love foods from all cultures and sometimes we are torn between multiple dinner ideas. The easiest way to compromise is to fuse the two!
PS. my mom gave us an insta pot for Christmas and we have used it almost every single day since. I seriously cannot recommend the insta pot enough. It makes life so easy during the week. You can make a full meal in 20 minutes. Mind blown.
The filling is delicious enough to stand alone. So if you wanted to make this even lower carb you can use a lettuce wrap instead. We used low carb mission tortilla wraps and went very light handed on the rice.
A layer of sesame ginger rice, teriyaki chicken, cheese, pico, sour cream, and hot sauce. Plus lots and lots of fresh lime juice. I will probably need to make these again this week after writing this. All my favorite flavors wrapped up together. Not sure what else I can ask for in a dinner!
Sesame ginger rice, teriyaki chicken, cheese, sour cream and hot sauce!
1 pound chicken thighs
½ cup of teriyaki sauce
1 tsp brown sugar
1 tsp of garlic powder
1 tsp of cayenne pepper
1 cup chopped fresh pineapple
1 cup chopped onions
2 cups of cooked basmati rice
1 tsp of dried ginger
1 tsp of black sesame seeds or toasted sesame seeds
1 tsp of butter
pico de gallo (chopped tomato, white onion, jalapeno, cilantro, lime juice)
low carb tortillas
In a roasting pan lay out the chicken thighs and season with brown sugar, garlic powder, cayenne pepper, salt and pepper. Cover with onions and pineapple then drizzle teriyaki on top. Bake for 30 minutes, cool and shred.
If making in an instant pot- use saute feature to brown the chicken and onions, switch to the stew/meat button. Season with salt pepper, cayenne, garlic, brown sugar, pineapple, and teriyaki. Cook for 15 minutes.
Mix basmati rice with melted butter, ginger, and sesame seeds. Season with salt and pepper.
Fill tortilla with rice, chicken, cheese, sour cream, and pico.
Squeeze lots of lime over the top
Serve with hot sauce
Are you ready to run out and make these? I promise you will not regret it! One of our favorite new go to meals during the week. So fast, easy, and delish!
This Jerk Chicken is a game changer! I actually had a dessert planned to go up today, but we have made this multiple times in the past two weeks! With the holidays right around the corner I knew you guys needed this recipe… TODAY!
I love this dinner for multiple reasons. One- there is hardly any prep work. Everything is thrown into the oven and you can forget about it until they are done! Two- it is super cheap! Depending where you buy your chicken you can make this whole meal for $10-$15! Three- the flavors are out of this world!
This recipe is based off a recipe from my new favorite YouTube channel, Sortedfood. It is a channel about 3 friends that learn new cooking techniques from their 2 chef friends. I cannot stop watching! They are so creative and they mix flavor combos that you just can’t find anywhere else! When I saw their version of jerk chicken I knew I had to make it immediately. As in I finished the episode and scavenged my kitchen in search of ingredients. I didn’t follow their recipe exactly, but I did follow their chicken butchering skills!
The most important part of the dish is making sure you spatchcock the chicken (aka take out the backbone). This allows you to really get the marinade into each part of the chicken. I have never had such juicy meat before and we tried this technique with a few different sizes of chicken.
I love this marinade because you get so many levels of flavor. The heat from the cayenne, the freshness from the herbs, and the bitterness from the lime zest all come together for the perfect balance.
**This is a sponsored post written by me on behalf of RAGÚ®Pasta Sauce.All opinions are entirely my own.
I am all about fresh ingredients. I often talk about places I love to shop. The biggest factor in keeping me as a customer is consistent, quality ingredients. Thankfully I have a Publix right around the corner so it is easy for me to run and grab what I need.
One of the biggest reasons I blog is because I am always in the kitchen creating! As my recipe starts to come together, I always think of ingredients that would just take the food over the top! There are often times when I will go to the grocery store multiple times in a day. It is important that I have a place I can count on.
If you are a frequent Publix shopper, you already know they usually run a great buy one, get one special. Publix is running a BOGO on RAGÚ® Pasta Sauce NOW through Wednesday, October 11th.
This is the PERFECT time to stock up. RAGÚ has so many different sauces to choose from, and they could be a great base for any meal.
Now that it is officially fall, I am all about good, warm comforting food! Creamy, cheesy, chicken just keeps popping into my head. I was thinking about creating a soup, but it is still fairly warm here in Georgia. When I was making my list of ingredients, Patrick asked if I was making a pot pie. Umm now I am!
I used the RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce as the base for my Cheesy Chicken Pot Pies. This sauce is usually known for Chicken Alfredo, but since it is already packed with real cream and fresh cheese, it is also perfect for an easy pot pie! All that Parmesan and Romano cheese in this sauce is right up my alley! I used the family size, but you can also reduce the recipe and use the 16 oz. if you are serving less people.
You can make a giant pot pie for the family, but I love making individual pies. A really satisfying creamy base packed with vegetables topped with a crispy pie crust. Is it dinner time yet?
1 Jar of RAGÚ Family Size Cheese Creations Classic Alfredo Pasta Sauce 21.5 oz
4 Cups of chicken stock
1 Pound of chicken breast
½ Pound of thick cut bacon cooked, drained, and chopped
2 Tbsp of chopped garlic
1 Medium yellow onion chopped
½ Cup of carrots chopped
2 Medium Yukon potatoes peeled and chopped
½ Cup of chopped celery
2 Tbsp of fresh ground pepper
1 Tbsp of paprika
1 Tbsp of garlic powder
1 Cup of cheddar cheese shredded
1 Package prepared pie crust dough
2 Tbsp of butter
Parsley or thyme
In a large sauce pan add the chicken and stock.
Bring to a boil, lower heat and simmer until chicken is cooked through.
Pull chicken out and set to the side to cool.
Add the onion, celery, carrots and potatoes to the chicken stock.
Simmer until potatoes and carrots are fork tender.
Add the jar of RAGÚ Classic Alfredo.
Lower the heat to medium low.
Shred the chicken and add into the pot.
Pour in the pepper, paprika, garlic, and garlic powder.
Preheat the oven to 400 degrees.
Add ½ cup of the cheddar, butter, and the bacon to the pot and turn off heat.
Pour chicken mixture into individual oven safe bowls.
Top each bowl with a circle of pie crust, I used the top of the bowls to measure the dough.
Mix the egg with a tbsp of water and brush onto each crust.
Sprinkle with remaining cheese.
Bake for 25 minutes or until crust is golden brown.
Top with fresh herbs and enjoy!
Is your mouth watering yet? Just image tapping your spoon through this cheesy crust and revealing all that creamy chicken. This meal will definitely bring smiles to the dinner table! You can check out the BOGO deal here through the Publix Weekly Ads. Be sure to get RAGÚ Pasta Sauce. It can easily be found on the pasta sauce aisle at Publix.
Don’t forget to tag me if you recreate this recipe! I love seeing all your recreations!
I am not really sure how to classify this recipe. All I wanted to eat was some sesame drenched noodles and Patrick really wanted fried chicken. As long as I add a vegetable it counts as a balanced meal right? Now you need to picture a big bowl of soft udon noodles coated in a sweet sesame soy sauce topped with sauteed veggies and crispy chicken. Yes this is one of my dream meals.
The first time I have ever had udon noodles was at Whole Foods. They had this amazing cold udon salad. They have such an amazing texture and the ability to soak up any sauces. The soft noodles pair perfectly with the crispy chicken. Of course I doused my noodles with hot sauce, but how can you not!? Hot sauce is perfect with crispy chicken. I bought a mix from the grocery store of raw veggies that were exactly what these noodles needed. Chopped cabbage, mushrooms, snow peas, and carrots seasoned lightly with salt and pepper.
This dish definitely rivals some of my favorite take out places. If you don’t like your noodles as soft you can cook them until just before they are done. The heat from the sauce will do the rest. Play around with the textures. Use your favorite veggies. I used toasted sesame seeds on top of the chicken for just a tiny bit more crunch.
When you love to cook sometimes you get into a little bit of a routine. We have been eating a lot of the same dinners over and over because 1. we already know we love them and 2. they are quick and easy.
I was craving something with a lot of lime and spice. I ended up taking some fresh jalapenos, onion, garlic, and limes and roasting them down with my chicken breast. Pouring chicken broth over the chicken and veggies while roasting gave me a really rich flavorful sauce. After one bite I knew this had to be stuffed into a taco!
The only thing that made this roasted chicken even better was topping my taco with some baked fries covered in chili powder! We have an obsession with fries on our tacos and burritos. Go carb or go home? You can skip the side of rice and even the tortilla, but please don’t miss out on these crispy baked fries.
You know I love spicy. I was surprised by how mild these tacos were even after I mixed the fresh AND pickled jalapenos. So of course I added a little drizzle of Valentina sauce and a squirt of lime. Seriously, the best combination!
There is a sprinkle of fresh parsley over our tacos because we do not eat cilantro, but if you are a cilantro lover I would recommend a chop of fresh cilantro.
Happy Thursday everyone! We made this dish a few weeks ago after going to the mall. You know when you are trying to zoom through the food court so you don’t get suckered into buying a slice of pizza, a philly cheesesteak, and a pile of orange chicken to go? We almost made it to the door and we were stopped by a man handing out teriyaki chicken samples. Noooooooo. It took everything inside me not to turn around and order a plate full of that chicken. So tender and sweet with perfect browned bits on each piece.
I used chicken thighs to make sure the chicken would soak up all the flavors and not dry out. You can easily swap the jasmine rice out for more broccoli or zucchini slices. The recipe does contain soy sauce and brown sugar, but I think both ingredients are crucial to get that really smooth sweet glaze.
After trying this chicken I promise it will be so much easier to walk past the food court! It only takes about 30 minutes and I think it is just as delicious! Did I mention this dish is also kid approved?
Ok I admit it. I AM obsessed with harissa spices. I love having a spice mixture that slowly builds up heat. You can use a little for a mild spice or a lot for a spicy flavor that slowly warms your palate. Baked harissa chicken was definitely at the top of my to do list. I wanted to try something that would work with the Whole 30 plan or just if you need something fast and healthy! This chicken and shrimp is baked with lots of harissa seasoning, paprika, salt and pepper!
I needed something that could be thrown together fast after a long day at work. I dropped a little coconut oil on a sheet pan and spread out some chicken breast, cauliflower, and halved potatoes. After liberally seasoning everything I baked for 20 minutes. You are going to see the chicken start to have this gorgeous deep red crust and the cauliflower will start to brown. Flip everything over and season again. Add shrimp and season with a little salt and pepper.
One thing you are going to want to do is add a little moisture to the sheet around the half way point. I completely forgot to do this and a few of my chicken pieces dried out. You can drizzle on a little chicken stock, olive oil, coconut oil, even water just make sure you add it to the chicken before your first flip.
Baked harissa chicken and shrimp with lots of veggies.
½ pound of chicken breast, cubed
½ pound of large raw shrimp, shells removed
2 tbsp of coconut oil
2 tbsp of harissa seasoning
1 tbsp of paprika
salt and pepper
¼ cup of chicken stock or water
1 lemon halved
2 cups of cauliflower
2 small potatoes
Preheat the oven to 400 degrees.
Grease the a large sheet pan with coconut oil.
Spread out the chicken cubes and cauliflower.
Season with half of the harissa and paprika.
Salt and pepper.
Halve the 2 potatoes and place them flat side down on the sheet.*
Bake for 20 minutes.
Drizzle water or stock over the chicken pieces.
Flip everything over and season with remaining harissa and paprika.
Salt and pepper.
Now add the shrimp and season with salt and pepper.
Bake for another 10-15 minutes. Or until chicken reaches 160 degrees.
Once everything rests your chicken should come up to 165 degrees.
Sprinkle with lemon halves.
* I Microwaved my potatoes for 5 minutes before cutting in half to make the cook time a little faster.
This is definitely one of my new favorite meals. I started with a bowl of mixed greens and added my chicken, shrimp, and veggies then squeezed a little more lemon on top. Sriracha is also a delicious topper!
Are you trying to eat healthier this year? If so what are some of your favorite recipes???