3- Ingredient Orange Chicken Sauce

** I made this Sunday night and I LOVED it!! I love Chinese food as a whole and when we have little money for take out or even just don’t feel like going anywhere, this recipe is perfect!! My 2 year old LOVED this, so it is great for kids as well! Give this a try I promise you will not be disappointed!**


For the Sauce:

1 cup of BBQ sauce (use your favorite kind, I used Sweet Baby Ray’s)

1 cup sweet orange marmalade (use your favorite kind, I just grabbed the store brand)

2 TBS soy sauce

Crispy Chicken:

3-4 chicken breasts, cut into cubes

1 cup of flour or cornstarch

2 eggs

oil ( I used vegetable oil)


In a sauce pan, add the BBQ sauce, marmalade, and soy sauce. Turn the heat on low and let simmer for 20 minutes, stirring a few times.

Meanwhile, cut your chicken into cubes. In one bowl beat the 2 eggs, while in the other bowl mix the dry ingredients.

Dip pieces of chicken in the egg and then cover in the flour or cornstarch. Set on a clean plate.

Add a thin layer of oil to a frying pan and turn your stove on medium high heat. Once the oil sizzles, add the chicken to the pan in a single layer. Let it cook for 3-5 minutes per side until it is brown and cooked through.

Set the cooked pieces on a plate covered in paper towels, to let it drain.

Once all the chicken is cooked, add it to the sauce and toss.

Serve over white rice or what ever you want.


**COOK’S NOTES: I did not change too much of this recipe. However, I did stop coating the chicken because it was really taking a while, I did use 4 breasts and I had enough for 2 adults and 1 kid for dinner and enough left over for all of us to have it for lunch the next day. You do not have to bread the chicken if you do not want to, it is still good. **


Bow-Tie Chicken Alfredo

** This is another recipe I love from The Pioneer Woman’s newest cookbook, Dinnertime. I love this cookbook because it is solely dinner recipes. It is quick and easy as well. If  you have this cookbook this recipe can be found under Comfort Food.**


2 chicken breasts, boneless, skinless

1 TBS Italian seasoning

1 TBS butter

1 TBS olive oil

2 cloves garlic, minced

1 cup chicken broth, divided into 1/2 cups

1/2 cup half and half

1/4 cup heavy cream

1 cup parmesan cheese, grated

12 ounces bow tie pasta, cooked to al dente

2 TBS minced parsley

kosher salt and black pepper to taste


Slice chicken into strips and season with the Italian seasoning, salt, and pepper to taste.

Heat the butter and oil in a large skillet over medium heat. Add the chicken and cook until it is deep golden brown on both sides and done in the middle, 6-7 minutes.

Remove chicken to plate and set aside.

Add the garlic to the pan and quickly stir it around, letting it cook and release it’s flavors for 30 seconds.

Then add the chicken broth, scrape the bottom of the pan, let the liquid bubble up and reduce by half, 2 to 3 minutes.

Add the half and half and cream

Let the sauce heat up and thicken for a few minutes.

When the sauce has thickened remove it from the heat. Add the Parmesan cheese to the pan and then the pasta. Then add the chicken.

Toss it around, taste, add more salt and pepper if needed. Top with parsley and more Parmesan cheese.

Cook’s Notes:

I have made this and the recipe is spot on. My only mistake was not letting the chicken  broth reduce enough before adding the cream and half and half. This is a great recipe and quick and easy, perfect for a week night dinner.

Cajun Chicken Pasta

** I got this recipe here. I have made this once and as always I will put all my changes in the Cook’s Notes at the bottom of this recipe. This is really good and you can add more Cajun seasonings to fit your taste **


3 boneless, skinless chicken breasts, cut into bite sized pieces

16 ounces of bow tie pasta

3 tsp. Cajun seasoning

1/4 cup flour

1 red bell pepper, diced

1 small yellow onion or white, diced

1/2 cup tomatoes, chopped

1 cup whole milk, heavy cream, or half and half

4 TBS butter

3 cloves garlic (optional)


Prepare pasta according to directions

Cut uncooked chicken into bite sized pieces. Sprinkle one teaspoon Cajun seasoning over chicken, add salt and pepper.

Spray a large pan or skillet with non stick spray and cook chicken, stirring constantly for 8-10 minutes. Remove chicken from pan and set aside.

In the same pan, melt butter, add peppers, onions, and garlic to melted butter and cook for two minutes.

Add flour to pan and stir until flour and vegetables clump together

Slowly add milk to pan stirring until sauce until smooth and creamy.

Stir in 2 teaspoons of Cajun seasoning until well combined. Mix in pasta and chicken until coated and the chicken is warmed through.

Garnish with scallions and Parmesan cheese if desired


Cook’s Notes: First of all I did not use any onion or peppers. I am allergic to onions and do not like the peppers. For the chopped tomatoes I used a can of diced tomatoes to make my life easier. I did have trouble with the proportions for the sauce. I used the same amount of butter and flour but I ended up using 2 cups of heavy cream and at least one cup of whole milk, bringing the total to 3 cups of liquid and not the 1 cup stated in the recipe. I came out good anyway and the sauce was thick. I also misread the recipe on the first read through, I thought it said 3 TABLESPOONS of Cajun seasoning not 3 TEASPOONS. I thought that seemed a bit much and read through it again before adding anything, so be careful when reading recipes and if something seems like too much or too little you might be looking at it wrong or there might be a mistake in the recipe. In the end, I did not add the tomatoes, mainly because the recipe does not state when to add them.. So I left them out. I would assume that you add them with the onions, peppers, and garlic

Chicken Parmesan Casserole

** I got this recipe here and it is amazing! If you love chicken Parmesan, you will LOVE this recipe! I was not sure about some of the ingredients because, it seemed strange to me, but it totally works! I made this last night and my family gobbled it up! Almost none left! **


1 (28 ounce) jar of marinara sauce

3 cups cooked chicken, cubed

2 1/2 cups garlic croutons, semi crushed

1 1/2 cups mozzarella cheese

1/2 cup Parmesan cheese

1/3 cup fresh basil, finely chopped

1 tsp. garlic powder

1/4 tsp. red pepper flakes or to taste

kosher salt and fresh ground black pepper to taste


Preheat oven to 350 degrees and lightly grease a 9×13 baking dish with non stick spray.

Evenly spread out garlic croutons in the baking dish, then cover with cubed chicken.

Season chicken with garlic powder, red pepper flakes, salt and pepper, and sprinkle chopped basil over the top

Place baking dish in oven and bake for 20-25 minutes, or until cheese is melted and bubbly.

Remove from oven and let cool for 5 minutes before serving

Cook’s Notes: I did not use the 1/3 cup fresh basil, instead I used 1 1/2 tsp. dried basil and that was enough. I also did not have cooked chicken on hand, so I cubed up some chicken breasts and cooked them before making this casserole. I just threw them in my cast iron pan and cooked the chicken in melted butter really quick. You can also use any kind of left over chicken you have on hand which would make this dish even quicker! I mixed all the seasonings together and sprinkled on the chicken at once and that was really good, so you are not getting a mouth full of salt or basil, it was all mixed.

Garlic Chicken

***I am not sure where I found this recipe, but because it only uses a small amount of brown sugar and you are making boneless, skinless breasts, it is quite the healthy dish. Pair it with a healthy side like steamed veggies or what ever you like. I actually made it with baked potatoes and it was so good!***


4 boneless, skinless chicken breasts

1 TBS olive oil

4 garlic cloves, minced

2 TBS brown sugar

1/2 TBS soy sauce

1/2 tsp. red pepper flakes


Preheat oven to 450 degrees

Cook garlic with the oil on medium heat until softened and fragrant (do not brown) Remove from heat and add in brown sugar, soy sauce, and red pepper flakes.

Put chicken breasts on a foil lined pan and top with the garlic brown sugar mixture.

Bake uncovered 18-22 minutes or until the juices run clear


**Cook’s Notes: My chicken breasts were huge so I sliced them horizontally to make 2 pieces and thinner, so they would cook in the allotted time. This was so yummy even my almost 2 year old loved it! I did cook the garlic and oil on a lower temperature because my stove runs hot and I was prepping everything else while the garlic cooked **

Stuffed Mayo Chicken

*** This is my own recipe. I know what you are going to say when you see the mayo part,  but trust me when I tell you it is so good! I actually combined two recipes for this and I will be posting each separately in case you just want mayo chicken one night or stuffed chicken breasts***



1 package of bacon (your favorite brand is fine)

8 ounces of fresh spinach ( frozen works too but you need to defrost it first)

2 heaping tsp. minced garlic ( we love garlic so you can use as much or as little as you like)

2 TBS bacon grease ( leave in the pan where you cooked your bacon)

2 TBS. butter

1/4 cup Parmesan cheese

1 cup cheddar cheese, shredded


Ingredients for Mayo Mixture:

1/2 cup of mayo ( your favorite kind is fine, however, never used Miracle Whip with this recipe)

1 tsp. Grill mates garlic and herb seasoning

1.5 tsp. garlic powder

1/3 cup Parmesan cheese

4 TBS. hot sauce or wing sauce (use as little or as much as you want)


Bread crumb Mixture:

1 cup bread crumbs (you can use regular bread crumbs or Panko )

1/3 cup Parmesan cheese (or less if you desire)

2 TBS Grill mates garlic and herb seasoning

Rest of Ingredients:

4 medium to large chicken breasts, boneless, skinless



Preheat oven to 350 degrees

Make bacon per package directions, cut into bite sized peices, let cool. 

Leaving about 2 TBS of bacon grease in pan, add butter and melt. Add spinach and minced garlic and wilt about 3 minutes or so. Remove spinach mix from hot pan into a container and add the Parmesan cheese and bacon mix well and set aside and let cool.

spinach mix before cheddar

Mix the mayo mixture ingredients together in another container, this will have an orange tint to it if you are using the hot sauce or wing sauce. Set aside.

Mayo Mix with hot sauce



Before you start working with the chicken breasts, add the cheddar cheese to the spinach mixture and mix well. Also, make sure your pan is ready to go. Spray with non stick cooking spray on your pan or on foil if you line your pan.

Prepped pan


Once everything is prepped, create a pocket in the chicken breast using a sharp knife, be careful not to go all the way through the chicken

Pocken in the chicken breast.

Once you have your pocket, take the spinach mix and put some into the pocket filling it up. Use about 3 or 4 tooth picks to secure the chicken. Place on pan.

Stuffed and secured chicken breast

Repeat for remaining chicken breasts.



Grab another container and add your breadcrumbs, cheese, and seasoning. Mix well.

Bread crumbs

Take your mayo mixture and slather it all over the tops of the chicken breasts, be sure to really get it on there using up all the mixture. Add the bread crumbs on top of mayo mixture.

Mayo and bread crumbs on chicken

Bake at 350 for 45 minutes to an hour depending on your oven. As always test the chicken for doneness before serving. Do let it sit for a few minutes before serving and take the tooth picks out!! 

Fnished chicken


COOKS NOTES: This is a totally customizable recipe, you can use any kind of seasonings you like and any kind of fillings as well. It is pretty easy once you have the basics down and you can make this for company or just a weekend dinner. Tonight I served this with French fries, but any side will do! I hope you enjoy this as much as my family does! Any questions, just put them in the comments and I will get back to you as soon as I can! ***

Picnic Oven Fried Chicken



Oven Fried Chicken


**This is not my recipe.. I got it from Deep South Dish. It is the most amazing oven fried chicken recipe that I have ever tried!!**



3 TBS of butter

1 cup of all purpose flour

1 tsp. garlic powder

1 tsp. seasoned salt (like Lawry’s)

1 tsp. of Cajun seasoning (like Slap Ya Mama), or to taste

1 tsp. of dried thyme

1 TBS dried parsley

1 (3 to 4 pounds) who chicken, cut into serving pieces or equivalent pieces


Preheat the oven to 425 degrees F.

Add butter to a 9×13 inch glass baking pan and place in oven just long enough to melt the butter

Meanwhile, whisk together the flour and the seasonings. Rinse the chicken pieces and dredge in the seasoned flour.

Place in the baking pan, skin side up, and turn to coat.

Bake chicken skin side down at 425 degrees for 35 minutes, turn and bake skin side up for 20- 25 minutes or until juices run clear.

Total baking time will depend on size of the pieces that you use, but the internal temperature should reach about 175 degrees in the thickest part of the thigh and 165 degrees in the breast. Transfer to a rack to cool completely before storing. Wrap loosely in a clean sack cloth towel or paper towels then place into large storage bag or container, refrigerate if not using right away.


Cook’s Notes: I totally love this recipe, when I make it, I use all legs because we love dark meat here.. I did not have any Cajun seasoning, so I used chipotle seasoning instead and it is still yummy. I did find that after the chicken cooked I needed to add some salt while it was still hot. It is still amazing the next day for lunch too!!! The time is right on as well, I have made this several times and never had to cook longer than 55 minutes total.

A YEAR LATER: I still make this at least once a week for the family. I have found if you take it out of the pan and drain it on some papertowels for about 10-15 minutes it is a lot better! I also use real butter, but I tend to use more than 3 TBS. I place all my flour and seasonings in a zip top bag and shake and it is less mess!! We still love this recipe and it is a great alternative to frying chicken.