Herb Chicken Pasta Sauce

  • 1 garlic cloves, minced
  • 1 tsp garlic powder
  • 3 tablespoons olive or vegetable oil
  • 1 (29 ounce) can tomato puree
  • 2 fresh tomatoes, chopped (drain out as much juice as you can by hand)
    • 1 1/2 cups chopped chicken breast (cooked)
  • 1 tablespoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
1/2 orange bell pepper, chopped (optional: you coud probably use any pepper you like)

Chop garlic and let it brown in olive oil on medium heat.  Add in the remaining ingredients and bring to a boil. Lower the heat and let the sauce simmer, uncovered, for 20-30 minutes until it’s thick and boiling.


We have another “invention recipe” is sizzling tonight. I made my very own Spicy Chili Mustard Chicken tonight and here’s how.

You’ll need:
Red Onion
Garlic Salt
Dried Oregano
2 Chicken Breasts
½ cup Spicy Brown Mustard
2 tbsp Apple Cider Vinegar
2 tbsp Chili Garlic sauce
Balsamic Vinaigrette

Slice 3-4 onion slices and place in a bowl. Cut each chicken breast in half and marinate in garlic salt, oregano, Chili Garlic sauce, mustard, and Balsamic Vinaigrette. Allow to marinate for atleast 30 minutes (you may also leave overnight for softer taste). Spray cooking spray in a skillet and cook onions on medium-low until they caramelize. Then place chicken breast pieces in skillet and cook for 20 minutes or until golden brown. I like to overcook my chicken just a little because I love the brown color that gives it that grilled look. Serve and enjoy!

Store-bought frozen chicken nuggets always seemed too artificial to me. They tasted nothing like chicken and contained way too many hazy ingredients for me to enjoy them well. So I decided to make my own.
You’ll need:

Leftover Cooked Chicken

1 tbsp mayonnaise

1 egg

Pinch Salt

Pinch Pepper

Italian Seasoned Breadcrumbs
Mash up cooked chicken pieces in a food processor on low until completely mashed. Add in mayonnaise, a pinch of salt and pepper. Roll mashed chicken mixture onto a cutting board. Cut 2-3 inch squares along the entire mixture. Seperate the squares. In a seperate bowl, beat egg. With a brush, brush egg onto each chicken square and sprinkle with breadcrumbs. In a deep-frying pan, heat oil until it begins to pop. Deep-fry chicken nuggets until medium brown. Serve hot and enjoy!

This is a semi- “invention” recipe that just turned out amazing. It’s full of flavor and healthy too! I absolutely loved this chicken! I was originally going along with this recipe but then decided to deviate and add my own flavors 🙂 (the recipe: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/healthy-spicy-honey-glazed-chicken/)

You’ll need:

1/8 cup honey
1/2 medium fresh orange

1.5 tsp Olive Oil
1/2 teaspoon grated orange zest
1/4 teaspoon salt
1/8 teaspoon spicy steak seasoning
2 boneless skinless chicken breasts
1 tablespoon Balsamic Vinegar

Chop your breasts into 3 or 4 pieces,  Place them into a dish and rub the olive oil all over them. Combine all of the dry spices in a bowl. Rub it all over the oiled chicken tenders, coating each piece.  Combine the vinegar and honey for the glaze. Dip chicken pieces in glaze and bake for 20 minutes. After 20 minutes, grill chicken tenders in a pan with glaze mixture, orange zest, and freshly squeezed orange juice (from fresh orange). Cook covered for 10 minutes until golden brown and garnish with orange slices. Pour remaining sauce over chicken for spicy, tangy taste.

Chicken Parmesan

This was a delicious and easy dish to make. I love chicken breast, so you’ll see that I use that a lot in my recipes. It’s lean, easy to make, and easy to eat.


  • 4 boneless chicken breasts, pounded to 1/2 inch thickness
  • 1 egg
  • 1/2 cup milk
  • seasoned bread crumbs
  • 2 to 3 tablespoons olive oil
  • 1/2 cup shredded cheddar
  • 1 jar (16 oz) spaghetti sauce
  • Parmesan cheese

Whisk together the egg and milk. Dip the chicken breasts in milk and egg mixture and then in bread crumbs. Heat olive oil in a large skillet over medium-high heat. Brown the chicken in the hot oil on both sides until golden, about 3 to 4 minutes on each side. Set chicken in a baking dish.Sprinkle shredded cheddar cheese on each chicken breast. Pour 1 jar of your favorite spaghetti sauce over all. Sprinkle with Parmesan cheese and a little more mozzarella and bake at 350° for about 25 to 30 minutes, or until bubbly. Serve with spaghetti, garlic bread or salad.

Recipe from: http://southernfood.about.com/od/chickenbreastrecipes/r/bl80517l.htm


Herb Yogurt Chicken

Tonight’s dinner is a Food Network favorite from Aaron McCargo Jr’s kitchen. I left out a few ingredients due to shortage in the house but I will leave the recipe exactly the same and I’ll tell you why. The reason why I don’t want to use my cut-out version and leave this recipe the same is because I do believe that your Herb Yogurt chicken would taste spectacular if you stick to the original recipe. The reason I didn’t use all the ingredients was because I didn’t have them all at hand, which happens, you gotta work around it. But had all these ingredients been available to me, I would have used them.

You’ll need:


  • 4 tablespoons extra-virgin olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 boneless chicken breasts with skin, rinsed, patted dry
  • 2 cups spinach leaves, washed and dried, optional

Herb-Yogurt Cucumber Sauce:

  • 1/2 cucumber (about 1/2 cup), peeled and seeded
  • 1 lemon, juiced
  • Pinch freshly ground black pepper
  • 1 tablespoon garlic
  • 1 cup yogurt
  • Pinch salt
  • 1 tablespoon freshly chopped dill leaves

For the Marinade:

In a medium sized bowl, mix together all marinade ingredients.

Add chicken breasts to marinade. Cover and refrigerate. Allow to marinate for at least 30 minutes.

Preheat grill to high heat.

Preheat oven to 350 degrees F.

When ready, remove chicken from marinade. Place on a grill and cook on high heat for 6 minutes on each side. Remove from grill to a heat-proof pan and place in the oven for 10 minutes, to finish cooking through.

For the Herb-Yogurt Cucumber Sauce:

Dice the cucumber and add to a medium bowl. Stir in the remaining ingredients and combine well. Cover and place in refrigerator until ready to use.

Slice chicken into strips and place over a bed of spinach, if desired, on a serving platter. Top with herb-yogurt-cucumber sauce and serve.

Taken from: http://www.foodnetwork.com/recipes/aaron-mccargo,-jr./herb-yogurt-chicken-recipe/index.html

Here’s a wonderful dessert goodness from Paula Deen’s kitchen. I tried it out at home and even drizzled these scrumptious peanut butter cookies with some melted chocolate frosting to give them a beautiful touch. I made a few minor alterations to her recipe.

You’ll need:

Preheat the oven to 350 degrees F. Grease a large baking sheet.

In a mixing bowl, combine the peanut butter, 1 cup sugar, the egg, and vanilla, and stir well with a spoon. Roll the dough into balls the size of walnuts. Place the balls on the prepared baking sheet. With a fork, dipped in sugar replacement to prevent sticking, press a crisscross design on each cookie. Bake for 12 minutes, remove from the oven and cool slightly. In a small bowl, take out 1 cup of Betty Crocker’s chocolate frosting. Melt for 20 seconds in microwave and drizzle over peanut butter cookies with a spoon. Allow this to sit for about 15-20 minutes before removing from pan. Let cookies cool and enjoy!

Taken from: http://www.foodnetwork.com/recipes/paula-deen/magical-peanut-butter-cookies-recipe/index.html