Tag Archives: chicken

BBQ Cowboy Casserole *No Cowboys Were Harmed In The Making*

I promise I did not cook up and shred actual cowboys for this dish. Although the joke in my family is since I have a culinary degree and a forensics degree that I will inspect the bodies and then cook them. Gross I know.

However, one and a half chickens did die for this meal. Sad yes, tasty, even more so. It’s a sick sense of humor kind of a day. I apologize. 

So onto the actual food part of this post!!                                                                                                                                    

I have seen so many cornbread topped casseroles lately and they sound good. So decided to experiment and this is what I came up with.

Servings: at least 6, less if you’re really hungry, more if your not


3 boneless skinless chicken breast halves

1 cup of your fav bbq sauce, I used Sweet Baby Rays Original, divided

2 cans black beans, rinsed

2 cans whole kernel corn, drained

1 1/2 cups shredded cheddar cheese, divided

2 boxes jiffy cornbread mix, if you are lazy or don’t have cornmeal on hand.**

**For those of you who would like it:

 Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk


In a small crockpot place 1/2c bbq sauce and the chicken breasts. Cook on low for 4-5 hours. I did this because I like the consistency of shredded chicken in casseroles. You can also use left over chicken and shred it or cube it up or you can just cube up the chicken and cook it right before you need to use it. However you like,  I am sure it will work well.

Preheat oven to 375.

Lightly grease a 9×13 glass baking dish.

In a medium bowl mix up the corn bread batter. Add 3/4c cheddar cheese and stir. Set aside to rest.

In a large bowl shred the cooked chicken. Add the drained corn, rinsed black beans, 1/2c bbq sauce and cheddar cheese to the chicken. Mix until well combined. 

Spread mixture into the greased baking dish. 

Remix the cornbread batter, about 3-4 stirs is enough. Drop batter by large spoonfuls on top of the base, then spread it evenly across the top.

Bake for about 40-45 minutes. You want the cornbread to be brown but fully cooked. If when you insert a toothpick into the cornbread it comes out clean then turn off the oven and let rest 10 minutes before serving. If toothpick has uncooked cornbread on it but the top is brown, tent with foil and cook another 5-10 minutes until toothpick comes out clean. Then let it rest for about 10 minutes before serving.

Now there are many variations you can use in this casserole.

For example:

Meat: chicken, ground beef, ground pork, shredded pork, ground chicken

Beans: black, pinto, white/cannellini 

Corn: canned, frozen, fresh off the cob

Sauce: bbq, salsa- homemade or jarred

Cornbread: homemade, boxed

Cornbread add ins: cheese, fine diced jalapenos, fine diced red or green pepper

You can do your own experimentation with any of these ingredients. I used what I had on hand any combination of these would be fantastic. Don’t be afraid to mix it up!!

If any of you try any of these combinations please share with me what you used and how you liked it.

As always I bid you,

Happy Eating!! 


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Teriyaki Chicken and Homemade Fried Rice

Found myself once again slaving away over a hot stove on a hot humid day. What am I making this time you ask? Homemade fried rice and teriyaki chicken thighs. 

I read from a fellow pinner on pinterest that a good way to make brown rice or any rice for that matter is to cook it in a lot of water. Meaning like you would pasta. Then when it’s done drain it. It really helps with preventing the sticky rice syndrome, unless you want sticky rice. 

I marinated the chicken in teriyaki sauce for roughly four hours. I added my own twist on to the store bought sauce, a little seasoned rice vinegar, onion powder and garlic powder go along way. 

I placed the chicken in my dutch oven and in the oven at 350 for about forty- five minutes. Meanwhile I cooked the rice, drained it and added dried onion since I didn’t have fresh onion. When the chicken was just about done I drained off the fat and browned it a bit on the stove top. 

In my wok I heated olive oil and beat six eggs. I added them to the wok to scramble. You can’t have fried rice without egg right? After the egg was cooked I removed it from the wok and placed in a bowl. I wiped out the wok and heated vegetable oil. I  added the rice, I used brown rice, I don’t really like white rice. I  coated the rice in the oil so as not to burn it or have it stick to the wok. I love my wok, I bought it in Boston’s Chinatown about 7 years ago. I had to carry it on the subways to get it back to my car before returning home to CT at the time. Best $10.00 investment yet. 

Next I added peas and carrots, mixed them in and added a bit of soy sauce for color and flavor. When I felt it was “fried” enough I added the egg back in and tasted it for additional needed ingredients. 

It was good, not the same as the chinese restaurants but pretty darn good. most likely better for you too. 

Paired with the chicken it made for a delicious “take out” made at home meal.

Happy “Home Take Out”!!

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Posted by on June 29, 2012 in Chicken, Rice


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Byblos Restaurant and Hookah Bar

In the summer of 2010, while trying to save my now none existent marriage, my ex and I stumbled upon this hookah lounge in Providence, RI called Byblos. It’s on a side street in the shopping district of Providence. 

Neither one of us smoke but we sure do love Lebanese food. We decided to check it out.

We were greeted by the owner/chef, who informed us of the special lunch/hookah deal of the day. After we finished our meal and hookah and saw the bill, we found that it wasn’t all that special of a deal at all but it was a nice day.

We started our meal with a couple of appetizers, I had the hummus plate and he had the grape leaves. For our main meal I had this delicious chicken panini which consisted of  chicken marinated in lemon juice, olive oil, za’atar and then slowly grilled to tender juicy perfection, lettuce, feta  and this magnificent garlic spread. Then the whole thing is pressed on a panini maker and served with a small mixed greens salad tossed with lemon juice, olive oil and za’atar. He had the fattoush. A hearty helping of mixed lettuce, cucumbers, tomotoes,  red onions, feta and olives and tossed with the traditional lemon juice, olive oil and za’atar dressing. 

After lunch we were given a menu of the different flavors of hookah tobacco to choose from, the list had close to fifty different choices ranging from bubblegum to orange to mint. We opted for the blueberry since I love blueberries and he wanted to make me happy. The owner brings over this hookah with one pipe, and all the needed accessories to provide us with an enjoyable smoking experience. He set it up on our table and explained every step in setting it up and then showed us how to properly use the pipe. We were each provided with a mouthpiece and told that after taking a hit you then place the one part of the hose over the other and then pass it to the next person, its a sign of respect. We then spend the next hour and a half to two hours smoking our blueberry hookah and really relaxing. 

Now I would definitely recommend this place to anyone 18+ (no one under 18 allowed). Just beware of a couple of things, it is not cheap by any means. Hookahs are roughly 20 bucks to start but be prepared to spend more on just one. Plus if you have more than two people they recommend more than one hookah because they only have hookahs with one pipe. This makes sharing difficult and timely unless you don’t care about that. 

It is a great place with a wonderful atmosphere, yummy food and great people. So if you find yourself in Providence, RI and looking for fun, check them out. they are also on facebook and twitter. 

Happy Eating!! Get your smoke on 🙂


Posted by on June 21, 2012 in Chicken, Hookah, Restaurants, Veggies


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Leftovers Casserole

This started a few years ago as a “I have to many bits of leftovers then I know what to do with”.

As I looked in my fridge I saw that I had leftover stuffing from Thanksgiving, leftover chunks of cooked chicken breast and a closer look in the freezer revealed a single chicken breast half (there were two of us so one half is not gonna cut it), some gravy and some broccoli florets.

“Well self” I said, ” lets get to layering”.

I took the stuffing and smoothed it out in the bottom of a casserole dish (probably a 9×5)

Next I took the lone breast of chicken and cut it up into bite size chunks. Sauteed it in a tablespoon of olive oil until browned and cooked through. Then I added the rest of the chicken and heated through.

In a small pan I reheated the gravy, you can also use gravy packets (i use two turkey gravy packs) or gravy from the jar if you don’t have gravy on hand.

I then added the broccoli to the chicken to heat it up. The other night I used green beans and cauliflower. It’s what I had and was very yummy. You can use what ever kind of veggies you like. These three are the only ones I have used to date and they are all excellent.

Turn on your oven to 350-375 to preheat.

After mixture is heated add it to the top of the stuffing and spread evenly.

Top this with the gravy, I just pour it over the top in ribbons. You can also add it to the mix and blend in before you top the stuffing with it.

As a totally delicious addition because if you are like me most things are better with CHEESE!!!

I always have cheese in the fridge, it may be cheating cheese (pre shredded) but it’s still cheese.

I top the whole thing with two cups of shredded yellow sharp cheddar.

Cover with tented foil, so the cheese doesn’t stick to it when it melts.

Place in preheated oven for 45mins to an hour. If you want the cheese brown, remove the foil for the last 15mins of cooking.

Finished product. Time to sit down, relax and enjoy a plateful of this fridge cleaner outer.

Happy Eating!!!!

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Posted by on June 8, 2012 in casseroles, Chicken, Veggies


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Homemade Chicken Kiev


I made this last week for a “I need to get out of this rut” dinner.

Chicken Kiev is a wonderfully fragrant combination of parsley, lemon peel, butter, lemon juice, salt and pepper.

You don’t need much butter if you are making this for a couple of people but I used a whole stick so I have left overs for another use.

My recipe

1 stick of butter room temp

2 large lemons,zested

Juice from 1 lemon, or to taste

3-4T dried Parsley or 2-3T fresh finely chopped

A sprinkle of onion powder

Salt and Pepper to taste

2 chicken breasts, halved the long way, or fillet

1 egg, beaten

Juice from 1 lemon

Plain bread crumbs, regular or Panko

1/4c Extra Virgin Olive Oil

plastic wrap

tooth picks

Place softened butter in a small bowl, add lemon zest, juice from 1 lemon, parsley,onion powder, salt and pepper.

Combine well. Place butter on a piece of plastic wrap, fold wrap over to cover butter, shape butter into a log and roll into plastic wrap while continuing to shape the log. Place in freezer to harden fully, around and hour.

Place chicken fillet on a cutting board, cover with plastic wrap,  with a meat mallet on flat side, rolling pin(my weapon of choice) or a heavy bottom fry pan smack the chicken flat to about 1/8in thick or thin enough to roll/fold around butter slices. 

This I have found lets out a little aggression as well!!

In a pie pan or cake pan or deep sided plate beat the egg with juice from 1 lemon.

In another place bread crumbs about 1 cup, give or take just depends(I never measure them)

Remove butter from freezer, unroll from wrap, this is easy!

Cut disks from the butter, maybe 2 per chicken piece depending on size.

Place remaining butter, if any,  in a baggie and back in freezer for future use.

Fold/ wrap chicken around butter the best you can, try to cover all of the butter, making a chicken pouch.

Use tooth picks to secure chicken, don’t worry it won’t most likely look “pretty” but it will taste yummy!

Now here’s where you can’t be afraid to use your best utensils!!

Using your hands, baste the chicken in the egg mixture, covering it all.

Then coat the chicken in the bread crumbs, using your hands to make sure all chicken has been coated.

Turn on oven to 375*

Heat oil in a non-stick pan or an electric skillet(my choice).

Brown the chicken on as many sides as you can, and place on a baking sheet.

I finish cooking in oven so as not to burn the breading.

Place the sheet in oven for 20 mins or so until chicken is done. 

I served this with buttered egg noodles and green beans. 

Tender, fragrant and simply delish!!!

Enjoy 🙂

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Posted by on June 2, 2012 in Chicken


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