Tag Archives: chicken

Chicken and Noodles with Peanut Sauce

8 Apr

This recipe is a 100% Allison original, created one night a few years ago from ingredients I had in my refrigerator. It has been refined since then, and has entered our regular rotation of favorite dinners. We eat these noodles once or twice a month. I was inspired by one of my favorite dishes from Noodles & Company, the Indonesian Peanut Sauté. The recipe makes enough to serve two people for dinner with enough for two lunches the next day. Leftover, it is delicious hot or cold.

You might add some sautéed vegetables to this if you are feeling adventurous–pea pods, red peppers and carrots would be nice. Possibly even broccoli or bean sprouts, but I am not a big fan of either of those veggies.


  • 1 to 1.5 lbs. boneless/skinless chicken breasts, cut in one-inch cubes
  • 1 to 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 can (13.66 oz) lite coconut milk
  • 1/3 cup peanut butter
  • 1 tbsp. soy sauce (I use low sodium)
  • 1 tbsp. Sriracha (or more if you like spicy food!)
  • 2 tsp. lime juice
  • 1/2 tsp. granulated sugar
  • 16 oz package rice noodles (or spaghetti/angel hair/linguine)
  • 1/4 to 1/2 cup chicken broth
  • Chopped cilantro, lime wedges and crushed peanuts


  1. Boil water and cook noodles according to package directions. Drain.
  2. Heat olive oil in a large skillet with sides and add diced chicken. Cook until heated through and lightly brown.
  3. Add minced garlic to chicken and cook for about a minute.
  4. Add coconut milk (make sure to shake the can!), peanut butter, soy sauce, Sriracha, lime juice and sugar to cooked chicken. Stir and cook until heated through.
  5. Toss chicken and sauce mixture with cooked pasta, adding small amounts of broth so pasta does not stick and sauce remains a nice consistency.
  6. Serve chicken and pasta with garnish of diced cilantro, crushed peanuts, and lime wedges (if you have them… I did not this time!)

Buffalo Chicken Calzone

18 Sep

Calzones had been on my ‘to cook’ list for quite a while, and they turned out great! I will say that these things are pretty big and I probably ate only half of mine. But Dave chowed down the entire thing and then had the rest of mine for lunch at work the next day. To start with, I used my new favorite pizza dough recipe that only requires a few minutes of rising time unlike the whole hour required with the dough recipe I posted previously. This recipe has effectively replaced the one from the Joy of Cooking in our house for pizza nights. But it is also a great base for calzones! I found it on the internets.


  • .25 packet active dry yeast (2 1/4 teaspoons)
  • 1/4 teaspoon sugar
  • 3/4 cup 110 degree water
  • 1 3/4 cup flour
  • 1/2 teaspoon salt


  1. Dissolve yeast and sugar into water. Let rest for 8 minutes
  2. Add flour and salt. Mix well.
  3. Need dough for two minutes. Add a little extra flour if it is too sticky.

For Calzones:

  1. Prepare pizza dough in a bowl and set to the side.
  2. Cook about a half a pound of diced chicken in a bit of olive oil.
  3. After chicken is cooked through, throw it into a bowl with equal parts Frank’s Red Hot Buffalo Wing Sauce and Sweet Baby Ray’s Barbecue Sauce. Basically, you want enough sauce to coat your chicken.
  4. Divide the dough into two balls. If you want to make smaller calzones, you could divide it in thirds. Roll out each ball of dough into a circle.
  5. On one half of the dough, spoon on some of the chicken mixture and top with mozzarella and cheddar cheese.
  6. Fold the other half of the dough over the half containing the chicken. Pinch the dough closed with your fingers so none of the good stuff seeps out while the calzones are baking.
  7. Preheat the oven to 500 degrees. Bake the calzones 15-20 minutes, or until golden brown.

Gooey, Cheesey, Yummy

An Old Stand By: Chicken and Noodles

17 Aug

Have I even mentioned how much I LOVE cream of chicken soup? It is so versatile and delicious. This is a dinner that I like to make when there isn’t a lot in the house (although today I had to run to the store for some ingredients…). It is a really easy recipe that reminds me of childhood. Until I was a freshman in high school, my Dad worked pretty late at his job so my Mom was in charge of dinner. One of the few memorable meals that my Mom cooked for me would be rice or pasta with cream of chicken soup. She didn’t do a lot of cooking, but she had a few tried-and-true child-friendly recipes in her arsenal. This is a variation on that theme, but this is my adult kicked-up version. I posted a photo of this dinner several months ago, but I realized I neglected to include the recipe. So here it is!

-2 large boneless, skinless chicken breasts
-1 pound of pasta (I like to use fun pasta for this dish. Usually something curly.)
-2 cans Campbell’s Healthy Request cream of chicken soup
-1 bag Bird’s Eye Steamfresh sweet green peas
-olive oil
-seasoned salt (I use Lawry’s)
-cayenne pepper

1. Dice chicken breasts into 1/2″-1″ cubes.
2. Start boiling water for your pasta. Make sure your pasta pot is big enough to put the rest of the ingredients in later.
3. Heat up a skillet and add a little olive oil–enough to coat the bottom of the pan.
4. Cook chicken through and set aside.
5. Microwave bag of peas (you could also use frozen or canned–I just like these best and they are super convenient).
6. When the pasta is al dente, drain and return to pot.
7. Add cooked chicken, cooked peas, and 2 cans of soup to the pot. Stir it up!
8. Season with Lawry’s (to taste) and cayenne pepper for a little kick.
**Note: If you feel like the pasta is a little too sticky after you add the soup, throw in a little chicken broth and that will give you a lovely consistency.


I used galetti pasta this time which kind of looks like a large macaroni elbow with a little swizzle on the top. It was a delight. Some of my other favorite pasta shapes for this dish include penne, fusilli, farfelle (bow ties), or wagon wheels.

The Finished Product

Chicken Tortilla Goodness

2 Apr

I made Chicken Tortilla Casserole last night for dinner (inspired by Annie at Annie’s Eats). Dave and I gobbled it up, it was sooo goood. It kind of looks like a big mess, but it tastes like a Mexican Fiesta. So here is the recipe:


  • 2 chicken breasts
  • 2 tbsps garlic, minced
  • 1 jalepeno pepper, diced
  • 1-2 tbsps minced chipotle peppers in adobo sauce
  • 1/2 can black beans
  • 1 cup corn
  • 1/2 can diced tomatoes
  • a whole bunch of tortilla chips, broken into smallish pieces
  • 2 cups shredded sharp cheddar


1. Cook chicken in a 10-12 inch skillet with a little olive oil until golden brown. Remove to a plate
2. Add a little bit more olive oil to the pan and saute peppers and garlic for about 30 seconds
3. Add broth, tomatoes, corn, beans, to the pan. Add chicken back to the pan.
4. Cook chicken through, then remove and shred. Add it back to the pan.
5. Stir in 3/4 of the tortilla chips and 1 cup of cheese. Cook for a minute or two.
6. Stir in the remaining chips and top with cheese. The idea is for some of the chips to be crunchy.
7. Put pan under the broiler for 2-3 minutes until cheese is melted.
8. Enjoy!


25 Mar

I thought I should let you all in on the masterwork that is my pizza crust. Last night Dave and I enjoyed a homemade BBQ Chicken Pizza and watched a DVD of our latest favorite show, The Big Bang Theory.

First things first: my Never Fail Pizza Crust (courtesy of The Joy of Cooking).
1. Dissolve one packet of yeast into 1 1/3 cup warm water in a large bowl for 5 minutes.
2. Add to the yeast-water mixture:
– 3 1/2 cups all-purpose flour
-1 tbsp. salt
-1 tbsp. sugar
-2 tbsps. olive oil
3. Mix all the ingredients until they form a big ball of dough. You can add a little more flour if your dough is too sticky. Then throw a little bit more olive oil on the dough ball to coat it.
4. Let the dough rise for 1 hour.
5. When making your pizza, use only 1/2 to 3/4 of the ball of dough, depending on the size of your pizza pan. It helps to put a little cornmeal on your pizza pan first to give the bottom a nice crispy crust, and to keep your pizza from sticking to the pan.
6. Top your pizza and cook it in a 475 degree oven for 12 minutes.

Pizza: pre-baked.

You may choose to mix up your pizza dough in your Kitchen Aid mixer, if you are so lucky as I am to have one. In lime green, no less. It is hands down my favorite kitchen appliance.

The dough hook looks like a question mark.

If you do so, make sure to use the dough hook, as it works best for bread like substances. I used the mixer last night for the first time making pizza crust (usually I just mix it up by hand), and it worked really well to get all the ingredients together in a cohesive mass. My thought was, however, that it almost works too well and that additional flour was necessary to keep the dough from being really sticky. That is an easy fix, though. Here is what came out of the oven yesterday:

Caldwell Pizza Kitchen. BBQ Style.

Now on to more important things: Television. If you have never watched The Big Bang Theory, I suggest you get your head out from under a rock and tune in Monday nights on CBS. I’ll be the first to admit that my husband and I are kind of nerdy. He is really into the universe and things that are radioactive, and I have a fondness for sci-fi movies and the US Constitution. And I went through my own space phase in elementary school, what with Star Lab and telescopes and my paralyzing fear of alien abduction. So I can certainly appreciate a show about a bunch of maladjusted physicists with girl-phobia and a healthy super-hero addiction. With that, I’ll end this post today with some of my favorite show clips I found on the youtubes.

Oh So Yummy

24 Mar

Last Friday night I made Indian Butter Chicken (see recipe here at good life eats). It was awesomely good. Check out all the spices involved:

I slightly modified the recipe to fit the needs of our onion-free household. Dave does let me use onion powder, since actual onions make him gag. And I am a good wife, so I elect not to poison him.

When you are done cooking (this recipe is much easier than all the spices make it look), you get something delicious that looks like this and tastes like heaven:

Herb’s Grilled Chicken

15 Mar

A real crowd pleaser.

My Dad (Herberto) taught me pretty much everything I know about cooking. He is a fabulous cook, and a great Daddy. One of my favorite foods growing up was Herb’s grilled chicken. And guess what? It is super easy to make! I’ll boil it down to three steps:

1. Pound chicken breasts until thin.
2. Marinate chicken breasts in italian dressing for a few hours
3. Grill ’em!

That’s all there is to it. They are great with any number of side items. It is also great to grill a bunch at once and save them for later in the week to add to pasta, eat in sandwiches, etc, etc. Enjoy!