Category Archives: Chicken

Chimichanga Suiza

One of my wife’s favorite dishes is probably the chimichanga. I could be wrong about that, but she has never turned one down, and any Mexican or Tex-Mex restaurant we have ever been to, she almost always orders the chimichanga. I used to deep fry the chimichangas, but now I have recently started baking them. It’s a lot easier, and a lot less of a mess, and that it right up my alley. My kids have also been turned onto the chimichanga, and as they can be picky eaters (yes, still), these still make a great dinner because I can make a variety including just plain chicken, or chicken and cheese, or chicken, refried beans, and cheese. So a couple of weeks ago, I decided to create my own, and for whatever reason I could not shake enchiladas suizas out of my head, and so that is the direction I went, however simplifying the cheese sauce by using some leftover baby Swiss cheese. It was awesome to say the least.

Chimichanga Suiza

Let’s get started.

Ingredients:

  • 1 large flour tortilla
  • 1 cup cooked chicken, shredded or cubed
  • 1/2 cup cooked refried beans
  • 2 tbsp diced green chilies
  • 3 slices of Swiss cheese
  • Hot sauce
  • Cooking spray or canola oil

Preheat your oven to 400 degrees.

How to make a chimichanga suiza

Heat a large flour tortilla in the microwave, or in a large skillet, only for a few seconds so that you can easily work with it.

Spread the refried beans onto the warm tortilla. Top with chicken,  and chilies. I added my fire roasted habanero salsa as well. Fold over both sides, then roll into a chimichanga.

Lightly spray with the cooking oil and place it onto a baking sheet.

Bake until a light, golden brown, roughly 15 minutes. Once golden, remove and place the Swiss cheese onto the chimichanga, covering the top. Return back to the oven and cook a few more minutes until the cheese is fully melted.

Chimichanga Suiza Recipe

Remove and dig in. I drizzle hot sauce on mine as I like some extra kick and serve it with some Mexican rice, sliced avocados, and a simple salad. Give this one a try. It’s really, really good, especially with that Swiss cheese. Hope you enjoy!

Chicken and Bacon Ranch Pizza

Lately I have been tinkering with mastering my pizza dough. I’m sure you have all seen my postings, with all sorts of pizza creations. I think I am getting pretty darn close not only with the pizza dough, which is probably the most important, but also with the temperature, cook time, and well, the toppings.

A recent gift from Nueske’s yielded a package of peppered bacon. I was stoked to say the least, and as I quickly thought of making BLT’s, I decided to do something a bit different, and that was to make a chicken and bacon ranch pizza.

Chicken and Bacon Ranch Pizza

I had some leftover chicken that I wanted to use, and hence why this pizza came to what it was, not only that but I could not shake the package of bacon out of my mind. I used my KettlePizza on this one, but you can definitely use your oven as well.

Let’s get started.

  • Your favorite pizza dough,  about 16″ in diameter
  • Fine cornmeal for dusting
  • 1 cup of your favorite pizza sauce
  • 3 tbsp pesto
  • 2 cups of shredded mozzarella cheese
  • 2 cups of cooked chicken, cubed or shredded
  • 5 slices of bacon, partially cooked
  • Ranch dressing, to your liking

Start by lightly coating your pizza peel with light cornmeal. This will help slide the pizza onto your pre-heated pizza stone.

Preheat your oven to the highest temp, along with the pizza stone. I’ve found that around 575o-600 degrees is a perfect temperature to cook the pizza.

Next, lightly flour a wooden board, or clean counter, and shape your dough. I’ve learned to stretch the dough ever so lightly, but keeping the edges a bit thicker. Once stretched to about 16 inches or so, lay the dough onto the pizza peel.

bacon-chicken-ranch-pizza-ingredients

Next, ladle on the pizza sauce, ensuring the the pizza is covered, then drizzle on the pesto. Top with the mozzarella cheese, then top with the chicken, and then lay the slices of partially cooked bacon over the top.

Chicken and Bacon Ranch Pizza

Slide the pizza off of the pizza peel onto the pizza stone, and cook for about 7 minutes or until the dough has risen, is partially darkened on the bottom, and the bacon is fully cooked.

Remove, and slice. Drizzle your slice(s) with as much ranch dressing as you desire.

The result is nothing short of amazing. The crust is killer. It’s ‘airy’, slightly crisp, and the first thing you get is this whiff of awesome smokey bacon. Biting into it yields that great sourness from the ranch, the smokiness from the bacon, and the chicken, cheese, and pesto. It’s a knockout pizza for sure.

Give this one a try if you are looking for new pizza ideas. Hope you enjoy!

Baked Garlic and Parmesan Chicken Wings

My boys are now getting in to eating chicken wings. My oldest has been a fan for a couple of years now, and now my other boy is really starting to get into them. Me? Well, I’m a huge fan. I love everything about the chicken wing, especially trying out new sauce combinations, or spice rubs. The funny things about my oldest son is that he will not eat sauced wings, while my other is all about the sauce. With that said, I always have to please both kids. So recently I decided to create a chicken wing that had just a bit of wet sauce to it, while having for the most part, a dry rub. This was my attempt to get my oldest to continue to explore. These baked garlic and parmesan chicken wings are to die for. Even my wife dug into a couple of them and she is one who is not a fan at all. That’s always a sign of something really, really tasty.

Baked Garlic and Parmesan Chicken Wings

The great thing about these wings (besides everything) is that they are baked. No messy oil splatter, just place them on a baking sheet and let them bake until nice and crispy.

Let’s get started.

Ingredients:

  • 2 lbs chicken wings (or as many as you want)
  • 2 tsp seasoned salt
  • 1 tsp cayenne pepper
  • 1 tsp cracked black pepper
  • 2 tsp garlic powder
  • 4 tbsp unsalted butter, melted
  • 3 tbsp grated parmesan cheese
  • parchment paper, optional

Start by breaking down your chicken wings. I love to keep the wing tips on, but you can remove them if desire. My kids love them as they get nice and crispy, so I leave them in tact.

Preheat your oven to 325 degrees.

Line a large baking sheet with parchment paper. Add the wings. Bake for about 1 hour, or until they are golden and crispy. I like my wings a bit on the dry side, over cooked if you will, but you cook them to your desired doneness.

Once cooked, add them to a large mixing bowl.

How to make Baked Garlic Parmesan Chicken Wings

Add all of the seasonings to a small bowl and give them a good mix.

Add the melted butter to the chicken wings, then shower on the parmesan cheese and seasoning. Toss the wings a few times to get everything well coated.

Add to your serving plate and dig in.

Baked Garlic and Parmesan Chicken Wings

These wings were loaded with tons of awesome flavor. Salty, spicy, and all balanced by that little bit of butter. My entire family loved them so much I wish I would have made double the order. Next time. Next time. Hope you enjoy! By the way, if you want a saucy version, give these roasted garlic and parmesan saucy wings a try.

Crispy Oven Fried Chicken

One of my favorite meals of all time has to be fried chicken, mashed potatoes, and corn. Hands down. Typically this type of meal is only served in the cooler months of the year as it is my true comfort food, but lately I COULD NOT RESIST MAKING IT. I’ll admit, I broke down and could no longer tolerate my craving for this meal. However instead of frying it in a cast iron skillet, I decided to take a spin on it and go for an crispy oven fried chicken. The name itself doesn’t really make much sense as there is no frying involved, however, the result is everything you would expect in an awesome fried chicken, without cooking it in oil, and a lot less cleanup as well.

Crispy Oven Fried Chicken

This is pretty much a classic way of preparing fried chicken and it’s super easy and pretty much hands off, which is great during a busy work week.

Let’s get started.

Ingredients:

  • 1 whole fryer chicken, cut into pieces
  • 1 quart buttermilk
  • 1/2 tbsp cracked black pepper
  • 1/2 tbsp seasoned salt
  • 1 1/2 cup all purpose flour
  • 1/2 cup corn starch
  • 1 tbsp additional seasoned salt
  • 1/2 tbsp additional cracked black pepper
  • Cooking spray

Start by adding buttermilk to a large sealable bag, or large bowl. Add in 1/2 tablespoon of the cracked black pepper, along with 1 tablespoon of seasoned salt.  Stir. Add in the chicken pieces (breasts, wings, thighs, drummies), and make sure all is coated.

Place in the refrigerator for at least 4 hours but preferably overnight.

Next, add the flour, additional salt and pepper to a brown paper bag, or large sealble plastic bag. Shake well.

Remove the chicken from the buttermilk and place in the bag. Seal, and shake the crap out of it. Make sure all is coated.

Remove the chicken from the bag, shaking off any excess, and place on a rack, and let the flour mixture mellow a bit on the chicken.

How to make crispy oven fried chicken

During this time, preheat your oven to 425 degrees.

Lightly spray the cooking spray on each piece of chicken, and place the rack onto a baking sheet.

Cook in the oven, for about 45-60 minutes, or until golden and crispy and the chicken registers 165 degrees.

Plate and serve with your favorite sides, and well, in this case you know what I served mine with.

If you are looking for a no fuss, non-oil, crispy style fried chicken, this is the one. It’s crispy, it’s juicy, and well, it’s just darn delicious. Hope you enjoy!