Honey Glazed Chicken

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I love take out.

And totally have a love/hate relationship with Panda Express.

So last night I wanted to get my asian fix at home, so I figured why not make some chicken and drown it in sweet yet tangy yet slightly spicy honey sauce?

That sounds tasty, right?

And boy was it good!

Chris was all over it and asking for seconds.

And when he found out that there weren’t any he asked if I’m gonna finish my plate lol.

Seriously finger licking delish!

It does take a little more work than most of my recipes, but it’s pretty quick. You should have it on the table in about 35 mins :)

And once again, I cheated on my diet… With my nemesis…McDonalds….

Ahh what can I say, I was starving at work and that’s the easiest and quickest thing to get…

but tomorrow I will try really hard to keep up with my diet and I’ll even bring lunch to work so I’m not tempted again :)

Well see how it goes..

Honey Glazed Chicken

Serves: 2


  • 2 large chicken breasts, cut into bite size pieces
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1 egg, beaten
  • 1/2 cup – 1 tbsp water
  • 3 tbsp cornstarch
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • generous dash of salt and pepper
  • oil for frying
  • 1/2 cup honey
  • 1/4 cup reduced sodium soy sauce
  • 1 tbsp cornstarch
  • 1 tbsp sesame oil (or olive oil)
  • 1 tbsp hoisin sauce
  • 1 tsp white vinegar
  • 1 clove garlic, finely minced
  • 1/4 tsp chopped ginger
  • chopped green onions and toasted sesame seeds for garnish

Directions: In a bowl combine the flour, baking powder, egg, cornstarch, garlic powder, cayenne, salt, pepper and water and whisk until it resembles a pancake batter.

In a large saucepan, over medium high heat, heat up about 4 tbsp of oil. You want the pan to get hot, but not the point of smoking.

Dredge the chicken pieces into the batter, shake off excess batter and fry in the hot pan. Cook for about 4-5 mins per side or until they are golden brown.

In a saucepan combine the honey, soy, cornstarch, oil, hoisin, vinegar, garlic and ginger. Cook over medium high heat (stirring occasionally) for about 10 mins or until the sauce thickens and turns into a glaze.

In a bowl, combine the chicken and honey sauce. Garnish with toasted sesame seeds and green onions. Serve :)

Chicken Bacon Ranch Pizza


This is the Bomb!!!

So a few days ago, I was going through a stack of old magazines and newspapers that have been pilling up on my dresser for a while now and since we are moving soon, it was time to throw away and organize some things. Well as I was going through the junk, an ad popped at me.

A pizza ad to be exact.

And since Mr. Picky was right next to me, he noticed. And he said that he was craving pizza. Badly.

So of course I had to make some.

He rarely has any requests when it comes to food so when he does I try to accommodate him as much as possible.

All he wanted on his pizza was chicken, bacon and ranch.

I made it happen and it turned out fricken fa-bu-lous :)

I love making homemade pizza! I just really don’t see the point in spending $15-$20 on something that is really cheap to make! I also love that I know exactly what goes in it and can customize it however I want:)

If you can, make your own dough, the recipe I use is very easy to make and super quick so you definitely need to give it try.

But if you are short on time go ahead and cheat, its ok :)  You can get pizza dough from your local grocery store or ask your favorite pizza place and they might sell you some!

Chicken Bacon Ranch Pizza

Makes 1 pizza


  • Pizza Dough
  • 8 oz tomato sauce
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • 1/4 tsp sugar
  • 1/2 tsp salt
  • 1 tsp red pepper flakes
  • 2 medium small chicken breasts, shredded
  • 4 slices of bacon, cooked, drained and crumbled
  • about 2 cups of shredded italian blend cheese
  • ranch to drizzle (I used bacon ranch)

Directions: Preheat oven to 375F.

Roll out the pizza dough and transfer to a pizza pan. Using your fingers, create a crust.

In a bowl combine the tomato sauce, basil, garlic, sugar, salt and red pepper flakes.

Cover the crust with the tomato sauce. Top with shredded chicken, bacon and cheese.

Bake for 23-25mins.

Let cool for 5 mins then drizzle ranch all over!

Devour :)


- To shred chicken breasts: In a pot, bring about 2 cups of water to a boil. Add the chicken breasts, return to a boil. Turn the heat to low and simmer for 30mins or until the chicken is easily pierced with a fork. Let it cool and shred with your fingers or 2 forks.

Lighter Chicken Parmesan

Alright so today I will be sharing a really easy recipe that requires minimum work and a few pantry-staple ingredients :)

Easy. Breezy. Beautiful. Chicken Parm!

Absolutely love it :)

The chicken is juicy and covered in yummy marinara and lots of gooey cheese, served with some linguine in marinara and some crusty garlic bread - you have a perfectly ahhmazing meal that was really easy to make :)

And since the chicken is baked rather than fried, it makes it healthier. So go ahead and pile on the cheese :)

Lighter Chicken Parmesan

Serves 2


  • 2 boneless chicken breasts, pounded to 1/4 to 1/2 in thickness
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/4 cup shredded parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • salt and pepper
  • 3/4 cup marinara sauce
  • 4 slices of mozzarella
  • extra shredded parmesan for topping


Preheat oven to 400F.

Whisk the egg in a bowl. Mix the flour, panko, parmesan, garlic. basil in a shallow dish. Salt and pepper both sides of your chicken breasts, then dip the chicken first in the egg then in the flour mixture. Place on a foil lined baking sheet. Bake for 16mins flipping once halfway through.

In a 8×8 baking dish, pour 1/4 cup of the sauce. Top with the cooked chicken breast, then with the remaining marinara. Top with a few slices of mozzarella and a generous amount of shredded parmesan.

Bake for another 5-8 mins or until the cheese is melted and the chicken is cooked through. Sprinkle with some chopped fresh basil.

Serve with pasta and garlic bread. Enjoy :)

Creamy Chicken Enchiladas

These are the bomb!

In the summer I really don’t feel like cooking. The idea of turning on the stove or oven seems like hell. It’s mostly because its super hot here and the only place I can escape the heat is at home with the AC blasting at 74F so I really don’t feel like being hot and sweaty in my kitchen, but for these enchiladas I had to made an exception. They were ridiculously easy to put together (+pretty much no prep work) yet full of flavor! They were very creamy, pretty spicy from the diced chiles but the sour cream helped cool things down, packed with chicken and extremely gooey from the cheese :) Just dreamy! And only took 25mins in the oven :) You gotta make em, you’re seriously missing out!

Creamy Chicken Enchiladas

Makes 12 enchiladas


  • 12 soft taco size tortillas
  • 3 cups shredded cooked chicken
  • 2 cans (10.5oz) reduced sodium cream of chicken soup
  • 1 (4oz) can diced green chiles
  • 1 cup salsa
  • 1 cup sour cream
  • 1 tsp salt
  • 1 tsp chilli powder
  • pepper to taste
  • 2 cups sharp cheddar cheese, divided use
  • 1 cup enchilada sauce (or 1 cup salsa)

Directions: Preheat oven to 350F. In a bowl combine the chicken, soup, chiles, salsa, sour cream, 1 cup cheese, salt, chilli powder and pepper. Fill each tortilla with about 1/4 to 1/3 cup of the chicken mixture, roll up and place in a baking dish. Continue with the rest of the tortillas. Top with enchilada sauce (or salsa) and remaining cheese. Bake for 25-30 mins or until the cheese is melted and everything is heated through. Serve with extra sour cream.


Yep, dinner will be ready in 15 mins. No, I’m not joking.

I often don’t feel like cooking after work. I feel tired, lazy, sleepy and all I want to do is crash on the couch with some Ben and Jerry’s and a horrible (yet soo good) chick flick on Lifetime. Well this meal is for one of those nights. It’s quick, simple, easy and all the spiciness totally wake up :)

And by the way I saw the Avengers 3D  a couple of days ago and that was just fricking awesome! Totally a must see :) So I’m starting to make a Top 100 challenge list of all the foods I should try to make, if you have any requests let me know! I’m sure there will be a lot of mess, flour, butter and frustration involved just bare with me lol! Also once the list is complete I will set a deadline to finish it by so I will keep you posted :)

But anyways, let’s get back to the chicken!

Everything you need! +Black Pepper

Cube the chicken. Add some salt and pepper and mix to combine.

Combine the flour, cornstarch, cayenne and garlic powder

Dredge the chicken in flour mixture and shake off any excess.

Over medium high heat in a preheated skillet (with some oil) fry up your chicken on both sides until golden brown

Oh yeah!

Now cover the chicken with plenty of buffalo sauce!

Now put some chicken on a warm tortilla wrap with some lettuce and cheddar cheese and eat up :) Serve with ranch.

15 mins Buffalo Chicken Tacos

Serves 2-3


  • 1 1/2 lbs chicken breasts, cubed
  • salt and pepper
  • 1/3 cup flour
  • 3 tbsp cornstarch
  • 1/8 tsp cayenne pepper
  • 1 tsp garlic powder
  • 1 tbsp canola oil
  • 1/3 cup buffalo wing sauce
  • to serve: flour tortillas, shredded lettuce, cheddar cheese and ranch

Directions: Salt and pepper the chicken cubes. In a bowl, combine the flour, cornstarch, cayenne and garlic powder. Toss in the chicken to coat and shake off any excess flour. Heat up a skillet over medium high heat and grease with oil. Cook the chicken about 3-4 mins per side or until cooked through. Transfer the chicken to a bowl and mix in the wing sauce. Serve with tortillas, lettuce, cheese and ranch! Enjoy


This tasty and ridiculously easy dish will have your taste buds dancing in 30 mins! And it’s definitely company worthy! There is basically no prep and the sauce takes 5 mins to make. Besides that you have to do nothing! Just pop the chicken in the oven and wait for the magic to happen! And when I say magic I really mean it! I wanted to take a bite photo of all the chicken/ham cheesiness but once I tried a little piece I couldn’t stop and before I knew it my plate was empty :)

The chicken and ham release a delicious juice that keeps your chicken nice and moist :)

Here’s how to make it:

Deconstructed Chicken Cordon Bleu

Serves 4


For the chicken:

  • 2 medium large chicken breasts
  • a little bit of paprika and pepper
  • 8 slices deli ham
  • 4 slices swiss cheese (broken in half)
  • 3-4 tbsp italian bread crumbs

Directions: Preheat oven to 350F. Butterfly each chicken breasts (cut all the way through) to create 4 thin chicken cutlets. Sprinkle the chicken(both sides) with a little bit of pepper and paprika. Place in a pregreased baking dish. Top each chicken with 2 slices deli ham, top with cheese and sprinkle with bread crumbs. Bake for 30-35 mins or until the chicken is cooked through.

For the sauce:

  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 chicken bouillon cube (crushed)
  • 1 tbsp spicy brown mustard
  • a little Worcestershire sauce
  • 1/2 cup of shredded italian cheese blend (I used Kraft with a touch of Philadelphia-yum!)

Directions: In a medium saucepan, medium heat, melt the butter. Add in the flour and whisk continuously for 1-2 mins. Continue whisking and add the milk. Whisk, whisk, whisk for 3-5 mins until the mixture starts to bubble and thickens. Remove from heat and add in the mustard and Worcestershire sauce, whisk to combine. Add the cheese and let it melt- stirring occasionally. If too thick just add a little more milk until it reaches your desired consistency.

To serve: Plate the chicken breast and top with sauce. Devour!

Adapted from:

This chicken is Mind-blowing amazing! And soo ridiculously easy!

So lately, I’ve been feeling rather tired (and lazy) so I haven’t been cooking at all. So we’ve been living off lean pockets and cereal… But that’s ok because Mr. Picky is on a diet! Yes, I know shocking! He is trying to get in excellent shape for the summer and he has his pt test for the army coming up so he has forbidden me to make anything indulgent. And after he spend $150 at a general nutrition store on vitamins and protein shake mix, I knew I had to get my money’s worth and make him some healthy dinner especially since we could’ve bought something more important like a new pair of shoes… So this chicken is really easy to make, very flavorful and soo moist, ahh soo good! Make it tonight, you won’t be sorry!

Jack Daniel’s BBQ Chicken

Serves 2


  • 3 tbsp Jack Daniel’s BBQ sauce – Brown Sugar
  • 1/4 tsp garlic powder
  • 1/2 tsp Worchestire sauce
  • 1/4 tsp chilli powder
  • salt and pepper to taste
  • 2 medium chicken breasts (about 6oz each)

Directions: Preheat oven to 350F. Combine the first 5 ingredients in a small bowl. With a pastry brush distribute the bbq sauce all over the chicken breasts. Transfer chicken to a baking sheet lined with aluminium foil and sprayed with cooking spray and bake for 30 mins! Serve with brown rice if desired :)

Soo although lately it’s been really nice and warm in Vegas (well except today of course), I was craving something warm and cozy served with lots of bread of crusty French bread so I decided to make this yummy soup :) And it was great! This soup is packed with veggies and since I am like a child and really don’t like any vegetables (that aren’t sautéed in lots of butter and topped with bacon) I hid all the good-for-you stuff by pureing the soup so even the pickiest eater will enjoy this! And the leftovers are awesome! The soup overnight in the fridge becomes even thicker and somehow even better tasting then it already is :) Just delicious! Funny thing is when I decided to make it, I didn’t realize I didn’t have a big enough soup pod to make it in! So I had to make it in two badges and once I shred the chicken and pureed it I was able to fit it in 1 pod! But seriously you need to try it, it’s soo good!

Yummy Chicken Soup

Makes a big pot of soup!


  • 2 cups of butternut squash,  cubed
  • 2 cups of potatoes, cubed
  • 1 cup of celery, chopped
  • 1 large onion, chopped
  • 1 cup of chopped carrots
  • 4 chicken legs (salt and pepper on both sides)
  • 2 tbsp of canola oil
  • 1 chicken bullion cube
  • ¼ cup of tomato sauce
  • 1 cup of short cut pasta
  • 6 cups of water
  • salt, pepper, garlic powder (i used 1 tsp) , paprika (1 tsp), oregano (1/2 tsp), basil (1/2 tsp), red chilli pepper(3/4 tsp) to taste

Directions: In a big soup pod, over medium high heat, heat up the canola oil. Once hot, brown your chicken legs(skin side down first), for 2-3 mins on each side until golden. Transfer to a plate and set aside. Add in the squash, potatoes, carrots, celery and onion and cook for 5 mins or until your vegetables have softened, decreased in volume and developed some color. Add the tomato sauce, water and bullion cube and stir to combine. Add in the chicken legs and cook on low for 2 hours. After that, remove the chicken legs to a plate and let cool completely. In a blender or food processor, blend all your vegetable until nice and smooth (you might have to do this in badges and keep in mind hot liquids double in size when pureed) leave some chunks if you like! Once the chicken is cool enough to handle, shred it with your fingers or a fork. Add your pureed vegetables and chicken back to the soup pod, turn the heat up to medium high and bring to boil. Add in the pasta and cook for 10 mins. Serve with some crusty bread or biscuits :)

This pizza dough is really easy to make! Like sooo easy!!!! I’m always afraid to work with yeast. I’ve never failed making anything with it, but in the back of my mind there is always a little bit of fear. Is my dough going to rise? Is the water lukewarm enough? Is it warm enough in here? But like I said so far I’ve never failed at it so I must be doing something right. I’m not yet familiar enough with it to create my own yeast recipes so I found this one of . If you haven’t seen her youtube videos or her website, you must – she is great! Ok so although my pizza tasted amazing it was a little crunchier than I would’ve liked, I wasn’t paying attention and cooked it a little too long, but it still tasted wonderful! The sauce was great, the chicken nice and crispy, it tasted just like chicken parm on a pizza :) So I would def make it again (just cook it a little less next time)Before it got all big and fluffy (forgot to take a pic after it rose)

Easy Pizza Dough

Makes 2 10in pizzas

Recipe from:


  • 3 1/2 cups flour
  • 2 tsp salt
  • 1 tsp sugar
  • 2 Tbsp of canola oil (or EVOO) (plus a little extra for brushing)
  • 1 1/3 cups of warm water, 110 degrees
  • 1 envelope of yeast (Not Instant)

Directions: In your measuring cup, combine the warm water and yeast. Let it sit for 3 mins.

In the bowl of electric mixer (with dough hook) combine the first 4 ingredients and then on medium speed add the water/yeast mixture. Beat on medium until the dough starts to form, the turn the mixer to low and continue to mix for 10 mins. With a pastry brush, oil two bowls and set aside. Divide the dough into two even halves and roll into a ball. Place each ball in a bowl (seam side down) and brush some more oil on your dough. Let it rise in a warm place for 2 hours or until double the size.

Super Easy No-Cook Pizza Sauce:

Covers 2 10in pizzas


  • 1 (15oz) can tomato sauce
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • a big pinch of chopped parsley
  • a pinch of sugar
  • salt and pepper to taste

Directions: Combine all ingredients in a bowl! YUM!

For Chicken Parmesan Pizza

1 10in pizza


  • 1 ball of dough (recipe above)
  • 1/2 of the sauce recipe (above)
  • 1 large boneless chicken breast (cut into thin strips)
  • 4 tbsp seasoned bread crumbs
  • plenty of shredded parmesan cheese
  • plenty of mozzarella cheese

Directions: Preheat oven to 350. Dredge the chicken in breadcrumbs and bake on a parchment paper lined baking sheet for 15 mins (flipping once halfway through). Increase the oven temp to 450F and preheat your pizza stone(if using one). Roll out your pizza (with some flour) to form a 10in circle and with your fingers shape a crust. Cover the pizza with the sauce, chicken and cheeses. Transfer to pizza stone (if using)  and bake in preheated oven for 10-15 mins (depending on oven and how crispy you want it) Let it cool, slice and enjoy!!!

I’m soo excited to share this with you! It’s probably the easiest chicken recipe ever! And you only need 5 ingredients -that’s it. Just put everything in your crockpot and forget about it :) And speaking of the crockpot it’s the best invention ever, if you don’t have one you really don’t know what you are missing. I dumped all the ingredients in it, went to work and when I came home I had this awesome chicken waiting for me! Amazing!

This chicken is soo tender, packed with flavor, ridiculously easy and cheap to make. I want it right now for breakfast and I will definitely be making it a lot in the future. It’s great in enchiladas, tacos, quesadillas even sandwiches! Or you can just eat it by itself, I would totally do this. It’s the best pulled chicken I’ve ever had! And pretty much the best chicken ever! Completely blown away by it! And it’s sort of well healthy :) Even your pickiest eater will fall in love, I promise!

So here’s how to make it:

Absolutely Ahhmazing Chicken Tacos (Crockpot)

Serves 5


  • 2lb chicken breasts
  • 2 cups salsa
  • a couple dashes of Worchestire sauce
  • 1/4 tsp garlic powder
  • 1 envelope taco seasoning

For tacos you will need tortillas and any kind of toppings you desire (tomatoes, guacamole, sour cream, lettuce, cheese, the possibilities are endless)

Directions: In your crockpot, mix all ingredients together and cook on Low for 6 to 8 hours or until the chicken can be shredded easily with a fork. Shred the chicken and mix well with the sauce in your pod. Serve with tortillas and toppings! Enjoy :)

Adapted from: