Tag Archives: chicken

Chicken Bacon Doggie Cupcakes

28 Jun

Dog Birtday

Our precious Yorkie, Maggie, celebrated her 6th birthday recently so I took the opportunity to make some homemade dog treats. Ive seen peanut butter cookie treats done all too often so I searched for a more cake like approach. And what better than mini cupcakes for a birthday celebration?

Maggie tends to be quite the picky eater so I was thrilled when she lapped up these little treats and begged for more. Our other little monster, Sophie, quite enjoyed them as well. But don’t worry, the smell of the batter won’t have you wanting to lick the spoon.


For the treats:

  • 3 strips bacon, crumbled
  • 3 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 cup butter or margarine, softened
  • 6 eggs, beaten
  • 1/2 cup corn oil
  • 2 jars chicken baby food
  • 2 cups finely shredded carrot
  • plain Greek yogurt

Preheat oven to 325 degrees and grease mini cupcake pans. Set aside.

Cook the bacon until crisp then crumble and set aside.

Whisk together the flour and baking powder. In a large bowl, beat the butter until smooth. Beat in the eggs and oil. Stir in the chicken baby food and carrots. Add the flour mixture and mix well.

Dip the batter into the tins and bake 15-20 minutes or until toothpick in center comes out clean. Allow to cool and pipe yogurt on top for “icing.” Sprinkle tops with crumbled bacon.

Dog Cupcakes

Keep the leftover cupcakes covered and refrigerated. This batter can also be used as a cake by pouring into 2 8″ cake pans and baking for 60 minutes. Now it’s your turn to head for the kitchen and make your pups a treat! I found my recipe and many other dog treat recipes at Dog Treat Kitchen.

Sweet & Savory Chicken Salad

14 May

For starters, Happy (belated) Mother’s Day to all you special women out there! Life without my mom would be unfathomable, for she’s my best friend, my guiding light, and my heart. So when you read this mom, know that I love you (in case I don’t say it enough).

Mom and I

With that being said, friday night, as an early mother’s day gift, I cooked my mom one of her favorite meals.. Chicken Piccata. With it being just the two of us, you can imagine the amount of chicken leftover. Instead of freezing and forgetting about it, I decided to pan sear the remaining chicken, forcing myself to later make use of it. While scrounging around for lunch today, I remembered my pre-cooked chicken and turned it into these two recipes for chicken salad. Warning: I measured almost nothing out so these recipes are a “make it your own” sorta deal.

Sweet Chicken Salad

For the Sweet Chicken Salad:

Shredded chicken

Light mayo

Finely chopped sweet apples

Finely chopped dried mango

Finely shredded sharp cheddar cheese

Unsweetened shredded coconut

Dash of celery salt

Combine all of your ingredients, using as much or as little as desired. Other additions could include raisins, chopped cherries, or bacon.

Savory Chicken Salad 2

For the Savory Chicken Salad:

Shredded chicken

Herb Greek yogurt (recipe follows)

Finely chopped green bell pepper

Parmesan cheese

Combine ingredients usingĀ  measurements to suit your tastes. Other bell peppers, feta cheese, or mini pepperonis could also be included.

For the Herb Greek yogurt:

For every 1 tablespoon of nonfat plain Greek yogurt, add 1/8 teaspoon each celery salt, rosemary, basil, and chives. Refrigerate at least an hour to allow the flavors to meld.

Recipes for chicken salad are so versatile, and I enjoyed these both! They can easily be served as a meal on a bed of lettuce, atop a croissant, or in a wrap. For an easy appetizer, ball the chicken salad with a melon scoop or mini ice cream scoop and top on crackers or Melba toast.

Chicken Sriracha Roll-ups

18 Apr

I have a wonderful boyfriend, named Adam, and I love him to death. But, he has a few flaws. For starters, he won’t eat anything spicy and/or hot. It’s crazy, I know. Second, he claims to hate mayo, sour cream, cream cheese.. you get the point. I tend to sneak these ingredients into my cooking and usually don’t receive too many complaints. But nonetheless, on nights like tonight when he’s working and I’m home alone, I take my chance to cook foods I normally wouldn’t.

These chicken sriracha roll-ups I whipped up tonight with ingredients lying around the apartment. The chicken is cooked in taco seasoning then rolled into a sheet of crescent dough along with cheese and a wonderful Sriracha-Mayo recipe I found on WhiteOnRiceCouple.

For the chicken:

3-4 chicken tenderloins

1 taco seasoning packet

1 tsp onion powder

1 cup water

tube of crescent dough

shredded cheese of your choice

For the Sriracha-Mayo

3 Tbs mayonnaise

1 Tbs + 1 tsp Sriracha

1 tsp lime juice

Get out your handy crockpot and combine the taco seasoning, onion powder, and water making sure they’re well mixed. Add in the chicken and cook on high 4-5 hours or low 6-8 hours, or until the chicken falls apart when forked. For the Sriracha-Mayo, combine the three ingredients in a bowl and refrigerate until you’re ready to assemble the chicken rolls.

Once chicken is cooked, remove from the crockpot and shred with a fork. Add as much of the juice it was cooking in as desired for added flavor. Next, roll out your crescent dough into a sheet. Pinch together the perforations to ensure there are no gaps in the dough. Flip and do the same to the other side. Make sure to do this quickly so the dough doesn’t become too soft. Once done, spread dough with a layer of the Sriracha-Mayo (I used what was remaining as a dip), top with a thin layer of chicken and a thin layer of cheese. Gently, roll the dough into a log shape and place in the freezer for 30-45 minutes.

Preheat oven to 375 degrees. Once dough is chilled it should be much easier to slice. Cut it into approximately 1 inch pieces and place on a greased cookie sheet. Bake for 10-12 minutes or until dough begins to turn golden-brown. Then, enjoy!

I thought these had a wonderful flavor! This chicken could easily be used for tacos, wraps, or casseroles. The Sriracha-Mayo would also go great on sandwiches and for a lighter version you could probably substitute nonfat, plain yogurt for the mayonnaise.

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