Tag Archives: chicken

Burnt Chicken (honey Italian chicken tenders)

In college my friend, Frank, & I used to make dinner together all the time. He made these delicious chicken tenders one night & I have been hooked ever since. The recipe is incredibly simple – just a few ingredients that marinate into the chicken & then caramelize beautifully. Frank got the recipe from this website, but according to that poster the recipe is older than that. It’s supposed to be a copycat of a Cracker Barrel recipe, which I’ve never tried, but if they’re anything like this recipe I totally recommend them.

The first time I made these for my husband he loved it. It’s his favorite thing I make us for dinner. He’s the one who dubbed this recipe ‘burnt chicken’.

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I promise you it’s not actually burnt! The marinade caramelizes in the pan into these delicious little bits.

The recipe is sooo easy – you just mix together the Italian dressing (zesty is the best for the most flavor), lime juice, & honey, let the chicken marinate for at least an hour, & put all of it in a pan. That’s it! Seriously.

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When you first put it in the pan it will look like this ^. Then you just leave it alone. Leave it, don’t touch it until the liquid has reduced significantly & is darkening (20+ minutes).

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When the chicken looks like this ^, flip over & cook for 5-10 more minutes so the other side of the chicken gets some of the good stuff on it. Don’t worry about your pan, the oil in the Italian dressing will pretty much guarantee that nothing sticks to the pan.

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Voila! The end result is delicious, sticky, slightly tangy, slightly sweet chicken tenders. Depending on your oven, pan, & temperature the caramelizing might take a little while – up to 40 minutes. Just be patient, the end result is well worth it.

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Burnt Chicken

AKA honey Italian chicken tenders
  • 2 boneless chicken breasts, cut into strips/chunks
  • 1/2 cup Zesty Italian Dressing
  • 2 tbsp honey
  • juice from 1 lime
  1. Place all 4 ingredients in a gallon ziplock bag. Marinate for at least an hour.
  2. Pour out the bag into a large skillet & cook over medium heat until liquid reduced & becomes thick & sticky, about 20-30 minutes.
  3. Turn each piece of chicken once & cook for an additional 5-10 minutes.

8 Can Chicken Taco Soup

I love that a lot of my recipe posts come from cooking for company! It means I have good friends & food to go around. I am a very blessed lady!

Last night some church friends came over for dinner & to help me with some stuff for a fundraiser I’m in charge of for our sister church in Cuba.

I was looking for something easy but tasty to make for us when I remembered a recipe I’ve made a couple of times. I came across this recipe on Pinterest, & it is pure GENIUS!

8 Can Chicken Taco Soup - Mrs. Dessert Monster

This 8 Can Taco Soup from High Heels and Grills is as amazing as it is simple. You literally put together 8 cans of stuff plus a packet of taco seasoning & a brilliant soup comes out.

Literally.

8 Can Chicken Taco Soup - Mrs. Dessert Monster

Ok, fine, my chicken broth came from a box & not a can – because I already had it in the pantry! Otherwise I would have bought a can.

Yes, that is a can of tomatoes. The only thing I do differently than the original recipe is I buy regular diced tomatoes (as opposed to petite) & only use the liquid. I don’t omit it entirely because I’m afraid the flavor won’t be the same if I do – & I really don’t want to mess with this soup, THAT’S how good it is. I just use the juice from the can. I put the tomato chunks back into my husband’s & my guests’ bowls, though. No need to deprive them just because I am a weirdo.

8 Can Chicken Taco Soup - Mrs. Dessert Monster8 Can Chicken Taco Soup - Mrs. Dessert Monster

I seriously threw this soup together in like 10 minutes. It took me longer to make the quesadillas I served with it. Also, it’s really inexpensive! The pot makes a lot; 4 of us ate generous portions & I still had plenty to take to work with me!

8 Can Chicken Taco Soup - Mrs. Dessert Monster

So yummy, & so, so easy!

8 Can Chicken Taco Soup - Mrs. Dessert Monster

8 Can Chicken Taco Soup

Copied from High Heels and Grills

  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 (15 oz.) can pinto beans, drained and rinsed
  • 1 (14.5 oz.) can petite diced tomatoes, drained
  • 1 (15.25 oz.) can sweet corn, drained
  • 1 (12.5 oz.) can white chicken breast, drained
  • 1 (10.75 oz.) can cream of chicken soup
  • 1 (10 oz.) can green enchilada sauce
  • 1 (14 oz.) can chicken broth
  • 1 packet taco seasoning
  1. Mix all ingredients together in a large pot.
  2. Heat until warm, stirring occasionally.
In The New House Designs

Crockpot Fajitas with Salsa Verde

I’ve mention before how I had never used a crock pot until I moved in with my husband. Now, it’s one of my favorite appliances.

I love how it allows me to make a delicious meal while I’m at work. I’m very grateful that I can have people over on busy work nights & serve them something tasty. That’s exactly how this recipe was born. A friend of mine was coming over for dinner one Friday night & I wanted to serve something yummy without having to worry about cooking when I got home after a hectic week. The crockpot is the perfect tool for the scenario. Just a little prep the night before is all it takes.

I decided I wanted to do ‘Mexican’ food. I’ve seen several crockpot fajita recipes on Pinterest & they are all basically similar – chicken, peppers, onions, and a jar of salsa.

Blech. No gracias.

I don’t do tomatoes; never have. There is just something about tomatoes that makes my taste buds go NOPE. The closest I come to eating anything tomato related is pizza – & even then I have rules. No deep dish, no chunks of tomatoes, & any sauce not covered by cheese is getting scrapped off.

Every now & then I will try something with tomatoes in it to see if I have gotten over my aversion. Nope. I still absolutely abhor tomatoes.

I know some of you might be thinking, “but what about your lycopene intake?  The ketchup bottle says lycopene is very important.” Well, don’t worry. Red peppers are also a good lycopene source, & they are featured in this recipe.

I have a love/hate relationship with red peppers in food. Since I made this recipe myself, I know that all of the red pieces are peppers. But when I go out to eat, it’s a different story. Luckily, my husband is the designated “is this a tomato or a pepper?” taste-tester.

So what did I do to replace the offensive tomato salsa? I did what I usually do; I used the green option.

When I go out for Mexican food, or make it at home, I always go with the green sauce option. Enchiladas? Salsa Verde. Chipotle Burrito? Green Chile Salsa. Taco Bell? Verde Salsa.

The fact that green is my favorite color is a total coincidence to green things being delicious.

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

This recipe is pretty simple: seasoned chicken (Sazón is my go-to seasoning for Hispanic food), red & green bell peppers, onion, pickled jalapeños, & a can of green chile sauce.

I always end up using my crockpot on low for 10+ hours because of my work schedule. According to some research I was doing, cooking it low & long results in shredded chicken, while high for 4-6 hours gives you firmer chicken you can chop up.

It was pretty liquidy, so I used a slotted spoon to put everything into a serving dish.

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

Add some nice soft tortillas, cheese, & any other toppings you’d like!

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

Like any other fajita/ taco type dish, you can totally customize it with toppings. You can also make it as spicy or as mild as you like!

Crockpot Fajitas with Salsa Verde - Mrs. Dessert Monster

If you have any chicken left over, save it to make flavorful chicken quesadillas another day like my husband & I did!

Crockpot Fajitas with Salsa Verde

  • 2-3 chicken breasts, seasoned to your liking
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 yellow onion
  • 2 tbsp pickled jalapeños
  • 1 can of green chile sauce
  • tortillas
  • toppings such as cheese, guacamole, sour cream, etc.
  1. Chop peppers into strips & onion into slices.
  2. Place seasoned chicken, peppers, onion, & jalapeños into crockpot.
  3. Pour over can of green chile sauce.
  4. Cook on high for 4-6 hours, or low for 8-10 hours. Cooking on high results in firmer chicken you can chop. Cooking on low will result in shredded chicken.
  5. Shred/chop chicken & serve with tortillas & toppings. Enjoy!

In The New House Designs