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Mixed Booger Salad with Snot and Scabs (Twisted Chicken Caesar Salad)

This simple twist on a Caesar salad gets a hit of gag inducing grossness from the name. I’m very proud of it. It’s pasta tossed with romaine lettuce, Parmesan cheese and (if desired) chicken. I rip up a rotisserie and throw it in there. I leave the dressing on the side (labeled “snot) so the salad doesn’t get soggy during the party – and everyone can decide how much gooey grossness to pile on. Tee-hee!

Mixed Booger Salad with Snot and Scabs - Bakerlady

Love this recipe idea? Check out more Halloween party food on my Fabulously Freaky Halloween Fodder post. It’s full of devilish and delicious ideas!

Print Recipe for Twisted Caesar Salad

Twisted Chicken Caesar Salad

5 cups romaine lettuce
2 cups chicken breasts, cooked and sliced (or just use a rotisserie chicken)
1/2 cup parmesan cheese, shredded
1 1/2 cups penne pasta, cooked, drained and cooled
Caesar Salad dressing
Croutons (if desired)

Chop Romaine into bite sized pieces and combine with the other ingredients. Toss with the desired amount of dressing.

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White Bean and Chicken Chili

 

NFLfemale.comYou’ll be seeing this tag occasionally on my recipes. I’ve been invited to be a the food/homegating writer over at NFLfemale.com. I’m extremely excited about the opportunity to share Bakerlady deliciousness over there, and the chance to work with a really fantastic group of women. Head over and check out a sisterhood of women who love food and football. They have a great time supporting their teams and each other!

 

Given that football is a raging passion in my life, a passion only matched by my loathing for ambient air that’s sticky and too hot, it’s no wonder autumn is my favorite season. And it’s here! Imagine me pulling out bins of sweaters, boots and multi-hued leafy decor right now. Dancing around rejoicing that overnight the temperature has returned to a nice healthy 65-ish with some rain. Ah rain. I’ve missed it horribly. I’m such a Seattleite. If I see 85 degrees again before July of next year, it will be too soon. Plus, there’s that glorious crisp in the air that tells folks in the Pacific Northwest that cool evenings and foggy mornings are ahead. Am I the only one who adores fog? I so enjoy watching the sun break over the evergreens, the rays cutting through a blanket of misty foggy beauty. Yeah. That’s good stuff. If it happens to be game day? All the better. Football is just better with some weather thrown in.You know what else is fantastically fall like? Chili. Nothing puts the topper on a good blustry autumn day than a hearty, chunky bowl of chili. With cornbread and a pat of melting honey butter. Mmmmmmm.

White Bean and Chicken Chili - Bakerlady

I love all forms of chili, but my favorite is this chicken and white bean version. It comes together quickly for a great weekday meal, and is a nice departure from the typical beef and kidney bean variety. A little lighter for the transition from summer to fall. Full of tender chicken with a good strong kick of chilis and cumin swimming in a fragrant broth. As it simmers away, it fills your home with a rich spiced aroma that will have you counting down the minutes until a steaming bowl hits the table. Dinner should announce itself and draw all your family from the corners of the house, sniffing the air asking “What’s cooking? It smells amazing!”. This chili does exactly that.

White Bean and Chicken Chili - Bakerlady

You’ll be the homegating MVP if you whip up a batch of this chili for a football party. Does your blood run cold as your team gives up a 4th quarter lead? This stuff will warm you back up. Stress eating as your gridiron boys mount a seemingly too last-minute comeback? Fill your belly with this chili and hang on for the ride! Go Hawks!

White Bean and Chicken Chili - BakerladyPrint Recipe for White Bean Chicken Chili

White Bean and Chicken Chili
a Bakerlady Original

3 (15 oz.) cans white beans, rinsed and drained (any white bean will work just fine)
4 cups low-sodium chicken broth
1 tablespoon olive oil
3 large chicken breasts (2 1/2 pounds)
2 cups frozen corn
1/2 teaspoon salt
1/4 teaspoon pepper
2 onions, chopped
4 cloves garlic, chopped
2 (4 oz.) cans roasted green chilies, drained
2 teaspoons ground cumin
Garish: sour cream, green onions, shredded cheese

1. Cube the chicken. In a large saucepan, brown over medium high heat in a little olive oil. 2. Remove the chicken to a plate and in the same pan, saute the onion until just softened. 3. Add the garlic until fragrant (about 60 seconds). Add 1 cup of the broth and use it to scrape up any brown bits on the bottom of the pot.
4. Puree one can of the rinsed beans with a little bit of broth and add to the pot. Then add the other two cans of beans, the broth, the cooked chicken, corn, all the spices and chilies.
5. Bring to a boil, then turn heat down and simmer 1 hour.
6. Serve topped with sour cream, cheese and sliced green onions.

 

 

 

 

 

 

 

 

 

Knock Out Panda’s Orange Chicken

You know it. I know it. Orange chicken is absolutely delicious. This is not exactly earth shattering, breaking news. It’s tangy and sweet, with a little hit of spiciness. Mmmmm buddy. Try not to lick your screen.

Not a Knockoff...It's a Knock Out Panda's Orange Chicken - Bakerlady

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Slow Cooker Honey Sesame Chicken

I’ve heard tell that before there were slow cookers, women actually stood all day long in the kitchen. On their feet. Stirring, stirring, stirring. Checking meat and basting in an eternal loop. What kind of sick twisted world must that have been? I’ll tell you what. My Crock Pot love affair prior to homeschooling looks like a 13-year-old puppy love summer dalliance compared to my over the moon adoration of this kitchen appliance now. Especially when it produces easy meals as gorgeous and delicious as this one.

Slow Cooker Honey Sesame Chicken - Bakerlady

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Chicken With Curried Cream Sauce

This recipe originally called for turkey, which immediately conjured up a quote from  Bridget Jones’ Diary in my head. “Once again I found myself on my own going to my mother’s annual turkey curry buffet.” But you have to say “buffet” like Renée Zellweger does…”boo-fey”. I have adored Renée since Jerry Maguire, but am I the only one who thought she seemed a little…um, tipsy during her stint as an Oscar presenter last night? I was thinking about her on stage appearance as I sat to do my menu planning for the week this morning – and this turkey curry recipe leapt off the page at me. I wanted to dress like an old couch when making it. I used chicken instead as I already had some out waiting to be turned into something delicious and bumped up the curry (could have even done more), but left the original recipe otherwise intact. It was delicious and easy but a little out of the ordinary. Yummy.

Chicken with Curried Cream Sauce - Bakerlady

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Ultimate Chicken Fingers

This week I had a couple extra chicken breasts defrosted and needed to do something with them. So I decided to give the munchkins a special treat and make chicken fingers for dinner. I don’t know what magical property chicken fingers have – but it seems that every kid in the history of the universe will gobble them down. These are full of parmesan, seasoned well, juicy and delicious – even the adults at your dinner table will love them!
Ultimate Chicken Fingers07

Baked Brown Sugar Garlic Chicken

I was having a serious sugar craving today. Epic proportions. I actually considered heading to the garage to raid the hidden cauldron of leftover Halloween candy. What? You don’t keep the leftover unwanted chocolate for a sweet tooth attack? Just in case? No? That’s just me? Oh. Well, forget I mentioned it then. Aside from the embarrassment of anyone (ahem…my husband) stumbling upon me ravenously consuming candy amid the boxes of the garage, I have additional motivation to show a little willpower. I’m heading to Hawaii soon to visit my best friend (who moved there 6 months ago and I miss terribly and cannot WAIT to see her!) and so I reigned in the monstrous cravings and set about to find a suitable substitute that I could call dinner.
Baked Brown Sugar Garlic Chicken

Crock Pot Chicken Taco Chili

Am I the only one who always always always gains weight between November and January? It’s very irritating. You’d think with as many treats as I make all year-long, my body would be accustomed to constantly noshing on goodies. But no. Hello spare tire. Back again? Wonderful. Just in time for 1000 pictures with family during Christmas events. So here it is, the second week of January and my resolution to drop those pesky pounds is in full swing. Which means some healthier options for dinner. Thankfully, that does not mean (at least in my world) bland-tasteless-boring food. No. I cannot. Scratch that – absolutely will not – sacrifice flavor just because I’m trying to drop a few. Enter this easy peasy, monstrously delicious chili.

Crock Pot Chicken Taco Chili04_1

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Monterey Chicken

Greatest company dinner ever. Amazing and gorgeous, not nearly as much work as it looks like and just incredible tasting. I’ve had this chicken on my Pinterest boards for a while now, just waiting for the right opportunity to make it. I served it up when my mother-in-law was visiting recently. Wow wow wow. I won’t be waiting long before making it again. It was glorious.

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White Bean and Chicken Chili

Sometimes you learn lessons from your kids that are subtle and nuanced. The munchkins don’t even know how insightful they are. Then there’s my daughter, who draws you a picture to show you how keen her mind is. And that picture changes you. This happened to me as I was making dinner recently. I’ve debated sharing this drawing with you all because I vacillate between feeling proud of my daughter for her awareness of the things around her, and total guilt at being the worst mother on the planet. I figured I’d finally take the leap and share along with this chili recipe. It’s a warm meal that will keep you toasty as fall descends, turning the evenings cool and crisp. You’ll love it. After I share the picture, you’ll probably be glad you don’t live with Madison. She’s too smart for her own good.

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