Our Favorite Chicken Wings

The big game is approaching. So while I actually have no idea who is playing or where the Super Bowl is taking place, I think I’ve got your back in the food department. And that’s worth something, right?

These wings are replayed around here again and again. I always keep a container of the dry rub to have on hand so getting these in the oven is such a cinch.

They are sweet, smokey and have the perfect crisp crust…Every one of us goes into devour mode when they hit the table. Throw them in a serving dish with bleu cheese dressing and fresh cut veggies and you can call one perfect meal!

Our Favorite Chicken Wings

Ingredients

1/3 Cup Coconut Sugar or Brown Sugar

1 Tablespoon Smoked Paprika

2 Teaspoons Garlic Powder

2 Teaspoons Onion Powder

2 Teaspoons Kosher Salt

1/2 Teaspoon Black Pepper

3-4 Pounds Chicken Wing Sections

3 Tablespoons Peanut Oil or other high heat cooking oil

Bleu Cheese Dressing, for serving-recipe here

Directions

Preheat oven to 450 and line two baking sheets with foil. Place a baking rack inside of each baking sheet and set aside.

In a small bowl combine the sugar, paprika, garlic and onion powders, salt and pepper. Place the chicken wings in a large bowl and drizzle with olive oil. Sprinkle on the spice rub and toss the wings well to ensure they are evenly coated.

Lay wings in a single layer on top of each baking rack. Place in the oven and cook for approximately 35 minutes, or until chicken is cooked through and skin is deep golden brown, nearly charred, flipping halfway in between cooking. Serve with bleu cheese dressing, if desired.

Honey Sriracha Chicken Bowls

Well if there’s anything that can brighten up these gray days here in Minnesota, these bowls would be it!

They have the whole shebang..savory-sweet-spicy-tangy-creamy-crisp-crunchy yum!!! A definite repeat offender around here!

Honey Sriracha Chicken Bowls

Adapted from this recipe

Note: for less heat, use 1 Tablespoon Sriracha. For more, use 2. 1 Tablespoon was mild enough for my kiddos to eat…2 would be perfect for my husband and I. Also, you can grill the chicken using the exact same method..but the broiler works great in the winter months.

Ingredients

For the Slaw

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Teaspoons Apple Cider Vinegar

1/2 Teaspoon Kosher or Sea Salt

Pinch of Black Pepper

12 Cups Packaged Slaw Mix

For the Chicken

3 Tablespoons Rice Vinegar

1-2 Tablespoons Sriracha, see note

2 Tablespoons Honey

1 Teaspoon Dijon Mustard

2 Pounds Boneless Skinless Chicken Breasts

2 Tablespoons Olive Oil

1 Teaspoon Garlic Powder

1 Teaspoon Onion Powder

1 Teaspoon Salt

1/2 Teaspoon Smoked Paprika

Diced Avocado, for topping

Sunflower Seeds, for topping

Cilantro, for garnish

Directions

For the Slaw

Whisk sour cream, mayonnaise, apple cider vinegar, salt and pepper together in a large bowl. Add slaw mix and stir to coat well. Set aside or refrigerate for up to 4 hours.

For the Chicken

Preheat broiler. In a small bowl whisk together the rice vinegar, Sriracha, honey and Dijon. Set aside.

Cut the chicken into 1-2 inch pieces and place in a bowl. Add the olive oil, garlic powder, onion powder, salt and smoked paprika; toss well to coat. Thread the chicken on skewers and place the skewers on a broiler safe baking sheet. Brush both sides of the skewers with a generous coating of the Sriracha sauce. Place in the oven and broil for five minutes. Brush both sides with more sauce and flip the skewers over and broil for an additional five minutes or until chicken is golden brown and cooked through; basting with more sauce as needed. Remove the chicken from the skewers and place back in the pan, tossing the chicken in the cooking juices/sauce.

To assemble:

Divide slaw among bowls and top with chicken, avocado, sunflower seeds and cilantro. Serves 4-6

Chicken Tortellini Soup

Happy 2019, friends! I hope you all had a wonderful holiday season. We had so much awesome time together as a family..but man can that time get hectic. As much as I loved the time, I’m happy as all heck to be back to reality and schedules!

So, with all of the chaos and lack of sleep came the annual Oprish post-Christmas colds. And in the event that any of you are also trying to recover from the symptoms, this soup could come in veeeerrryyy handy.

I seriously can’t believe I haven’t shared this recipe with you before; I’ve been making it for as long as I can remember. It’s full of warm, savory comfort and its hands down my family’s most requested soup. The problem is that it’s so simple to make, I never need to follow a recipe..so it was difficult for me to share it with you with no measurements-a dang good problem to have. I mean look at that ingredient list..simplicity at its finest! But this last time I made it I wrote it out as I cooked..and now I’m so happy to pass it on!

It really is so yummy, you guys. And it has that chicken soup comforting ability without a ton of work. You’re going to love it as much as we do, I just know it!

Chicken Tortellini Soup

Notes: I always attempt to make this with bone in split chicken breasts, but they can be difficult to find. Both bone in and boneless work great here..I just love the nutrient and flavor benefits that the bone provides…but either will do, the soup tastes great with boneless too.

Ingredients

1 Tablespoon Unsalted Butter + 1 Tablespoon Olive Oil

1 Pound Boneless, Skinless Chicken Breast’s, or 2-3 Pounds Bone-in split chicken breasts, seasoned liberally with salt and pepper *see notes

1 Large White Onion, peeled and halved

10 Cups Chicken Stock

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Black Pepper

1 Heaping Cup Sliced Carrots

20 Ounces Prepared Cheese Tortellini

3/4 Cup Heavy Cream

Grated Parmesan, for serving

Chopped Fresh Parsley, for garnish

Directions

Heat the butter and oil in a large soup pot or Dutch oven oven over medium high heat. Add the chicken and cook until just beginning to brown on the first side, about 2-3 minutes. Flip and cook for an additional 2 minutes on the other side. Remove the chicken and set it aside on a plate-it will finish cooking through when you add it back to the soup.

Add the onion halves to the pot and cook for 30 seconds, stirring often. Add the stock and salt and pepper, scraping up the browned bits from the bottom of the pot, and bring to a boil. Once at a boil, add the chicken/juices back to the pot, cover, turn the heat to medium low and simmer for 20 minutes. Remove the onion and discard. Remove chicken to a plate; when cool enough to handle shred the chicken meat.

Turn the heat up to medium high or until the broth is at a heavy simmer and add the carrots and Tortellini to the pot. Cook until both are just shy of tender, about 6-8 minutes. Stir in shredded chicken and cream and simmer for 5 additional minutes. Season, to taste, with additional salt and pepper.

Ladle into bowls and serve topped with grated Parmesan and parsley, if desired. Serves 4-6.

Walnut Crusted Chicken Autumn Salad

Truth: I have no idea where this salad came from. I was in kitchen madness mode…one thing led to another with no plans in sight and this salad is what we ended up with. And I must note, it was a wonderful WONDERFUL ending.

The chicken has just the perfect crunch and flavor…and paired with roasted beets, sweet pears, tangy goat cheese and a mustard-balsamic vinaigrette…I’m basically just salivating at the mere thought of it!

It’s a lovely switch up to boring old chicken salads and I think our future will see much much more of this crusted chicken..so num!

Walnut Crusted Chicken Autumn Salad

Ingredients

For the Vinaigrette

1/2 Cup Extra Virgin Olive Oil

3 Tablespoons Balsamic Vinegar

3 Teaspoons Pure Maple Syrup

3 Teaspoons Dijon Mustard

3/4 Teaspoon Kosher Salt

1/8 Teaspoon Pepper

For the Salad

1/4 Cup + 1 Tablespoon Olive Oil, divided

1 Pound Beets

1 Cup Walnuts

2 Tablespoons Corn Starch

1 Egg + 2 Tablespoons Water

1 Pound Chicken Breast Tenderloins, seasoned liberally with salt and pepper

2 Tablespoons Butter

7 Ounces Arugula

1 Ripe Pear, diced

1 Avocado, diced

1 Cup Cooked Quinoa, optional

1/2 Cup Crumbled Goat Cheese

Directions

For the Vinaigrette

Place all ingredients in a glass jar, cover with a lid and shake well to combine. Alternatively, whisk together in a small bowl. Set aside or refrigerate for up to 4 days, bringing it back to room temp before serving.

For the Salad

Preheat oven to 400. Season beets with salt and pepper and drizzle with 1 Tablespoon olive oil; toss to coat. Wrap each beet tightly in foil and bake for 50 minutes to 1 hour, or until beets are tender. Remove from foil, let cool slightly and rub the peel off with your fingers (wrapping them in foil will help the peel slide right off). Dice peeled beets and set aside.

Add the walnuts and corn starch to the bowl of a food processor and pulse about 10-15 times or until walnuts are chopped fine. Place the mixture on a large plate.

Mix the egg and water together in a large bowl.

Heat 1/4 cup olive oil and butter in a large pan over medium high heat. Add the seasoned chicken to the egg mixtures and toss to coat well. One by one, dredge the egg-coated chicken in the walnut mixture and place in the prepared pan. Cook chicken for 2-3 minutes, or until crust in nicely browned, flip and then repeat on the other side. Remove from pan once cooked through.

Add the arugula, beets, pears, avocado, quinoa and goat cheese to a large bowl. Drizzle on half of the vinaigrette and gently toss to coat, seasoning to taste with salt and pepper. Divide salad among serving plates and top with a piece of crusted chicken. Drizzle remaining vinaigrette on top, as desired. Serves 4

Jude’s Chicken Lo Mein

Hey there! How we doing on this lovely Thursday? I’d like to share the fact that I saw snowflakes fall from the sky here in Minnesota this morning. I’d also like to say a lot more about the situation, but my tact is telling me to keep the bitter thoughts to myself. So instead, why don’t we just go ahead and dive into a big ol bowl of comforting Lo Mein? Let’s eat our feelings today, friends. It’s totally okay.

My little Judebugs favorite meal is Lo Mein. The slurpable, sticky-sweet combo makes his tummy so darn happy-and I’m right there with him. And while Asian food isn’t at the top of my daughters or husbands list, this is an Asian meal I can make in a jiffy that everyone in the fam approves of.

Since we learned that Rocco has a sesame allergy I’ve had to play around quite a bit with Lo Mein to get the taste just right without using sesame oil. But right here, we have the winner winner Chicken Lo Mein Dinner that will now be my new go-to.

It beats the cost and nutrient profile of your standard Lo Mein takeout..and I have to say it tastes equally as delish, all with such little work. So here’s to many many more “Jude’s Choice” dinners being served…I just love it when I can dish up the meals my family loves to eat out right in the comfort of our own kitchen!

Jude’s Chicken Lo Mein

Ingredients

For the Sauce

1/2 Cup Tamari (soy sauce can be subbed)

1/4 Cup Honey

1 Teaspoon Fish Sauce

1 Teaspoon Sriracha

1 Teaspoon Rice Vinegar

2 Cloves Garlic, grated or pressed

For the Chicken Lo Mein

16 Ounces Brown Rice Spaghetti Noodles

2 Tablespoons Olive Oil

1 – 1 1/2 Pounds Boneless Skinless Chicken Thighs, cut into 1 inch pieces

2 Heaping Cups Broccoli Florets

1 Cup Sugar Snap Peas

3/4 Cup Sliced Carrots

3 Green Onions, thinly sliced

Directions

For the Sauce

Whisk all ingredients together in a small bowl and set aside.

For the Chicken Lo Mein

Cook the pasta according to package directions, cutting the cook time short by about 1 minute (the pasta will finish cooking in the sauce when you mix it together); drain and set aside.

Heat olive oil in a large skillet over medium high heat. Season the chicken with salt and pepper and add it to the pan in a single layer. Cook for two minutes, give it a stir, and finish cooking until chicken is just cooked through, stirring as needed. Stir in the broccoli, snap peas and carrots and cook for 30 seconds. Add 1 Tablespoon warm water to the pan, cover, reduce heat to medium and cook until the veggies are crisp-tender, about 2 minutes.

Remove the lid, turn the heat up to medium high and stir in the sauce. Let the sauce cook for 2-3 minutes, stirring occasionally. Add pasta to the sauce and gently stir to coat. Stir in green onions and serve. Serves 4-6

Grilled Chicken + Street Corn Grain Bowls

If we are buddies on Instagram chances are you saw this bad boy in my stories a few days ago. I received quite a few recipe requests from you guys so delivering this one to you makes me super excited!

There’s not a whole lot I can say here because nothings going to fully translate how out-of-control-yummy these bowls are until you take a bite. Think Street Corn on steroids…that’s packed with nutrients and vitamins. But the taste? My gosh, you guys, it’s almost just not right! Almost.

You know I’m a condiment gal, through and through. So slap this smokey, savory, slightly tangy sauce on anything and I’m sold. But on top of fresh in season-veggies, perfectly seasoned chicken, sweet corn and hearty, protein packed quinoa completely hits it out of the park.

It’s easy-peasy to put together and the leftovers make outstanding lunches for the rest of the week. This is absolutely in my top 3 favorite recipes that have come to life in my kitchen this summer…I hope you love it as much as we do!

Grilled Chicken + Street Corn Grain Bowls

Ingredients

For the Sauce

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

2 Garlic Cloves, grated or pressed

1 Tablespoon Fresh Lime Juice

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Smoked Paprika

For the Bowls

1 Cup Quinoa, cooked according to package directions

Olive Oil

1 Pound Boneless Skinless Chicken Breast’s

1 Teaspoon Chili Powder

1 Teaspoon Onion Powder

1 Teaspoon Kosher Salt

3 Ears Peeled and Cleaned Sweet Corn

2 Red Bell Peppers, sliced in half, stems removed and seeded

1 Zucchini, sliced in half lengthwise

1 Avocado, diced

3 Cups Baby Arugula, loosely packed

1/2 Cup Crumbled Queso Fresco

Fresh Cilantro, for garnish

Directions

For the Sauce

Whisk all ingredients together in a small bowl, set aside. Can be made up to two days in advance, just store in the refrigerator.

For the Bowls

Preheat outdoor grill to medium high heat.

Drizzle olive oil over the chicken, peppers and zucchini and rub it in to coat. Sprinkle both sides of the chicken breasts with chili powder, onion powder and salt.

Place the chicken on the grill and cook on one side until nice dark grill marks form, about 5-6 minutes. Flip chicken over and cook until completely cooked through and juices run clear. Remove from grill and set aside to rest while you grill the remaining ingredients.

Place the corn, peppers and zucchini on the grill and cook, turning occasionally, until grill marks start to form on all sides; do not over cook as you still want them to have a ‘bite’ to them. Remove from heat. Slice the chicken and cut the veggies into bite sized pieces. Cut the kernels of corn off the cob.

In a large bowl gently toss the quinoa, peppers, zucchini, arugula and corn with your hands. Divide among plates and top with avocado, Queso Fresco, and sliced chicken. Top the bowls off with a heaping spoonful of the sauce and cilantro. Serves 4

Summer Mixed Grill with Cilantro Sauce


If food was music, this right here would be our summer anthem, friends. Behold my favorite kind of meal, right here…in every way, shape and form!

It’s going on repeat..like once a week for sure. The Cilantro Sauce may be used as a meal in itself, with a spoon…you totally have my okay to do that. Pure, unabandoned flavor is all that I can say with this stuff. It takes any ordinary meal off that charts. It’s zingy, creamy, and so fresh tasting…we just love it so much! Continue reading