Tag Archives: boneless skinless chicken thighs

Soup For A Cold Day

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Soup For A Cold Day

Soup For A Cold Day

Y’all, I could hardly drag myself from my bed with my electric blanky into my bathroom with my personal space heater due to this crazy weather. It’s safe to say I despise the cold, and if I had it my way it would come for Christmas holidays then GO AWAY! This soup was so yummy and warmed me up long enough so I could build a fire and try to stay warm!

Ingredients:
3 boneless skinless chicken thighs
1 sweet onion chopped
1 cup frozen corn
1 cup frozen peas and carrots
1 garlic clove chopped
1 – 1 1/2 tsp your favorite season-all (I used Janie’s Crazy Mixed Up Salt)
GOYA Sazon, GOYA Adobo, and GOYA Seasoning Total Seasonings
1 box chicken broth
1/2 – 3/4 c queso (Didn’t see that comin did ya?!)
1/4 – 1/2 c half and half
1 can Rotel
1/2 c uncooked rice

1. Put your chicken thighs in your soup pot and season both sides liberally with the three GOYA seasonings. Look familiar? It should, this is the same stuff used on my grilled chicken recipe!
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2. Once your chicken is done, pull out and set aside. Then get your husband in the kitchen and have him help cut it up. Ha! 🙂
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3. See all those dark num nums at the bottom of the pot? Mmm, they’ll give us lots of flavor! Throw in your onions and add a little olive oil if you need to. Sauté about ten minutes and then add your garlic in, then sauté another few minutes.
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4. Now add your frozen veggies and Rotel.
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5. Season your veggies liberally with your favorite season-all.
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6. Add your chopped up chicken back to the mix.
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7. Add one box of chicken broth and bring to a boil.
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8. Add your uncooked rice and allow to boil for a minute before turning to a simmer and putting a lid on it for 20 minutes.
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9. Now add your queso to the soup. Oh my goodness, the cheesy goodness!!!
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10. Now give your soup a healthy splash of half and half to balance it all out!
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11. Your soup is done!
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12. Serve with shredded cheese, avocado, sliced cherry tomatoes, green onion, and a dollop of sour cream! Mmmmmm!!!
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Chicken Parmesan

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Chicken Parmesan

Chicken Parmesan

I’m sure most of you are used to your traditional breaded and fried Chicken Parmesan, but this is a baked version. Read: I did not say this was recipe is better for you, but we can pretend I did if that makes you feel better 🙂 As I was saying, this recipe is less mess and so much tastier than the traditional version! So crack open a red and let’s get started!

Ingredients:
1 package boneless skinless chicken thighs
1 cup REAL mayo
1/2 cup Italian breadcrumbs divided
1/2 cup shredded Parmesan cheese (Notice I said shredded, not that imitation grated stuff on the shelf)
1 cup shredded mozzarella cheese
Salt and pepper

1. In a mixing boil combine mayo, 1/4 c Italian breadcrumbs, and Parmesan cheese.
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2. Place your chicken on a cookie sheet that’s been lined with foil and sprayed with nonstick spray. Season with salt and pepper. Then spread your mayo mixture evenly over the chicken.
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3. Sprinkle remaining Italian breadcrumbs over the chicken.
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4. Place chicken in a 375F oven for 40 minutes.
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5. Pull chicken out after about 40 minutes and sprinkle mozzarella all over the chicken. Put back in the oven for another 5 minutes.
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Serve with whole wheat angel hair pasta, marinara sauce, and cheesy garlic bread for a delicious dinner!

Grilled Chicken Thighs

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Grilled Chicken Thighs

Grilled Chicken Thighs

I love grilling chicken thighs and have them at least once a week in our house. I’m always looking for new ways to serve them since we have them so often and on the lookout for tasty new ways to season them. When my parents came back from vacation in St. Martin they were raving about how the French and the Dutch chefs there cooked their BBQ. They use Spanish style seasonings (GOYA brand) on their meat before grilling and the unique blend of seasonings gives the meat a really delicious and different flavor. My parents are foodies and whenever they travel to new places and eat something tasty they almost always find some way back to the chef and get his recipes out of him. I can’t tell you how many times my mom has come back from vacation and spent half the time talking about her vacation telling me about all the new foods they tried and recipes/ideas they’ve brought back. This grilled chicken thigh recipe is so simple anyone can do it and only requires three seasonings.

Goya Seasonings

Ingredients:
GOYA brand Sazonador Total “The Perfect Seasoning”
GOYA brand Adobo “All Purpose Seasoning With Pepper”
GOYA Sazon “Con Culantro y Achiote” (This comes in a small box with little packets of seasonings inside the box. Note which flavor used here because there are several different ones.)
1 package boneless skinless chicken thighs

1. I like to season my chicken first thing in the morning after I wake up so the chicken has all day to marinate in this yummy goodness before I grill it. It’s not 100% necessary, but it sure does make a difference in taste I think. I like to line a cookie sheet with foil and spray with cooking spray and season both sides of the chicken liberally with all three seasonings. Once both sides of chicken are seasoned cover with plastic wrap and place in the fridge until ready to grill. **Note** Use 1/2 of Sazon packet on one side of the chicken, 1/2 on the other.

2. Once your chicken is ready to cook you have a couple different options:
– Get your grill going and either cook on grates of grill or cook on foil piece chicken has been sitting on that has been sprayed with cooking spray. Cooking directly on grates will leave grill marks and give the outside a little crustier texture and cooking on the foil will leave chicken slightly juicier and no grill marks. It’s really up to you how you like your chicken.
– If you don’t have a grill you can cook this in the oven leaving chicken on foil and cookie sheet at 425 for about 40-45 minutes.

Whatever you do, don’t overcook your chicken. Boneless skinless chicken thighs are some of the tastiest and juiciest cuts of meat and the worst thing you can do is overcook it. Keep an eye on your chicken and cut into it to see if it’s finished. I’ve never once checked the temp of my chicken (I don’t even own a thermometer) but if you feel so inclined the temp the FDA recommends chicken to be is 165 F. However, once you take the chicken off it will “carry over” cook which means the temp will continue to rise and cook on the inside even though you have taken it off the heat. So if you’re standing there with your thermometer take it off at about 160 so it doesn’t cook too much and dry out. If you’re like me and not going to do any of that, do it the simple way and just cut into a piece of chicken as a test piece and see if it’s done. If so, have a little snack, no one’s lookin 🙂