Tag Archives: Chicken

Marinated Greek Chicken

5 Jul

Greek Chicken with Tzatziki


Hello world! After yet another hiatus, we’re back at it again. This time, coming straight from the Cuppycake Kitchen, a tried and true simply delectable dish. Easy to whip up, and incredibly delicious, it will have you craving more. (Serve it for guests, and they’ll think you spent hours slaving away, it’s THAT good.) The marinated chicken can be plated over a salad, or stuffed into a pita, but we always enjoy it smothered in Tzatziki Sauce. Enjoy!



  • Juice from 3 lemons
  • Zest from 1 lemon
  • 1 tablespoon oregano, finely chopped or dried
  • 4 large cloves of garlic, pressed
  • 1/4 cup olive oil
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 2 lbs chicken breast

Tzatziki Sauce

  • 6 oz greek yogurt
  • 1/2 cucumber, peeled, seeded and shredded
  • 1 large clove of garlic, pressed
  • 1 tablespoon olive oil
  • 2 teaspoons white vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1-2 teaspoons oregano, finely chopped or dried


1.) Combine marinade ingredients (minus the chicken) in a large bowl. Use fresh oregano if possible, it has much better flavor than the dried variety. When zesting the lemon, try to only get the yellow of the peel, the white fleshy part is very bitter.

2.) Stir everything together and either add your chicken to the bowl or put everything in a ziploc bag to marinate in the fridge. We’d recommend marinating for at least two hours, the longer the better.

3.) Shortly before you’re ready to cook the chicken, combine tzatziki sauce ingredients in a medium sized bowl. Peel the cucumber and scoop out the seeds with a spoon. Shred the remaining part using a fine grater.

4.) Cook the chicken in a frying pan or on the grill, both come out delicious. You’ll want to use high heat for not a long time so as to brown it up nicely while keeping it juicy. Time depends on how thick you cut your chicken (obviously) so use your judgement. We typically do cutlets, but cubes on skewers would be fantastic as well.

This recipe should serve four easily and scales well. Dig in!

You can get the printer friendly version here.


Chicken Bacon Avocado Quesadillas

16 Jan


While stumbling for recipes across the vast expanses of the inter-web (one of Emster’s favorite past-times), we found this idea for dinner. Of course it sounded so good, that we immediately made it and ate it all! It is so delicious and such a great combination of flavors, there is simply no need to improve upon the concept. Anyways, let’s give credit where credit is due…thank you Kevin and Amanda for a great recipe. Together we can spread the Avocado-y Bacon-y goodness one blog post at a time.


  • tortilla shells
  • 1 lb chicken
  • 1/2 lb bacon
  • 1-2 avocados
  • 1 large onion
  • salt
  • pepper
  • garlic powder
  • onion powder

*This recipe makes about 4-5 quesadillas.


1.) Cook bacon.

2.) Cut chicken into bite size pieces. Season to taste with salt, pepper, garlic powder and onion powder. Saute chicken in the frying pan with olive oil and onions until chicken is thoroughly cooked and onions are translucent. Drain chicken and pat dry.

3.) Peel and slice avocados. Shred cheese and wipe pan clean.

4.) Over medium-high heat, lightly grease the pan (butter, etc.) and place tortilla in the center. Place chicken, bacon, avocado and cheese on your tortilla. If you’re going to spread it over the entire tortilla, make sure not to put too much filling (we learned this the hard way). You can also load up only half with filling and fold the other half over.

5.) Flip quesadilla over until both sides are nicely browned.

6.)Serve with sour cream, salsa, or any other toppings you might like!

Just in case anyone actually uses these printer friendly versions, here you go!

Buffalo Chicken Calzone

6 Oct


If you’re ever in the Boston area and looking for a delicious meal, stop by Ma Magoo’s for their buffalo chicken calzone! Seriously one of the best things either of us has ever had. We always try to share this fantastic food with everyone we can whenever we’re in town.

After a lot of “we should make this some time”s, we finally got around to actually trying it out. This time we just used a rotisserie chicken from the supermarket. Next time, however, we’re going to try mixing cooked breaded chicken cutlets with hot sauce. Serve with a big salad or some kind of veggie, because on it’s own this is really not a healthy meal.


  • 2 ½ cups shredded chicken
  • ⅔ cup hot sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 16 oz pizza dough
  • 2 Tbsp flour (for rolling out the dough)
  • 1 Tbsp cornmeal (optional)

*This recipe serves 3-4 people.


1.) If you aren’t using a rotisserie chicken, boil 2-3 chicken breasts for 20 minutes (until they are no longer pink inside). Shred the chicken and mix with the hot sauce. Feel free to add more/less hot sauce to your own liking.

2.) Preheat the oven to 400F. Roll out or stretch the dough on a lightly floured surface so that it’s circular and roughly 16” in diameter. – The flour prevents the dough from sticking to your counter.

3.) Sprinkle a layer of cheese down on one half of the circle. Next, add a layer of your buffalo chicken goodness. Top it off with another layer of cheese.

4.) Fold the dough in half to cover your toppings. Spread a little water along the bottom edge of the dough to make the seal stick as you press the seams together. Cut a few slits in the top of the calzone to allow venting. Spray your pan with nonstick spray and sprinkle with cornmeal. – The cornmeal helps prevent the bottom of the calzone from getting soggy.

5.) Bake calzone for 20-30 minutes or until golden brown.

Printer friendly version can be found over here.

Chicken Kabobs

10 Aug


As summer is drawing to a close, we’re all trying to get a few last barbecues in before it starts getting cold again. Kabobs are a nice way to change things up and can be very versatile depending on the ingredients you have on hand. For this meal we had peppers, onions and chicken, but you can really use whatever you have available.


  • chicken breasts
  • green and red peppers
  • onions
  • skewers (very important)
  • BBQ sauce
  • Italian dressing (or homemade concoction)


1.) In a pan/bowl/water holding device, let skewers soak in water for at least a half hour so that they don’t burn when you put them on the grill.

2.) Cut up your chicken into roughly one-inch cubes. Slice up your onion into either sixths or eighths. Lastly, cut your peppers so that they’re kind of the same size/shape as your chicken pieces.

3.) Get the grill going on medium heat. Now you can begin arranging the pieces on the skewers. It’s a good idea to put the veggies and meat on different skewers since they cook at different rates. Doing so will allow you to make your dish vegetarian if you have mixed company (that is, veggie AND meat eaters). Also, put your BBQ sauce and/or Italian dressing in separate bowls so that you can brush them on the kabobs later. If you’d like, you can marinate your chicken before putting them on the grill.

See Reed's Feet?

4.) Now you’re ready to start grilling. If you’re worried about the food sticking to the grill plates, feel free to spray some cooking spray down first. Be careful though, as the cooking spray is flammable. Throw the veggies on first since they’re going to take a little more time than the chicken (15-30 minutes, depending on how you like ‘em). Apply dressing to the veggies and close grill lid. After about 8 minutes, rotate your veggies and apply dressing to the other side. If the outsides are cooking too quickly, lower the heat on the grill. Cook until soft and slightly charred, rotating as needed.

5.) After removing your veggies, it’s time for the chicken. Put the chicken skewers on the grill and brush BBQ sauce onto the top side. Close the lid again and let cook for about 5 minutes. Check on the goods and rotate if necessary; apply more BBQ sauce (the more the merrier). If you’re not familiar with cooking chicken, the key is for there to be no pink in the middle. Since we’re using pretty small pieces, 15 minutes should be long enough.

6.) Remove everything from the grill and turn off the heat. Serve and enjoy your meal, you deserve it!


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Chicken Alfredo Pizza

3 Apr


Finally, after much anticipation, the second post!  This is a recipe that we’ve made a couple of times, and it has been a smashing success on all accounts.  The first time we tried making our own homemade alfredo sauce, but that was a little annoying.  Subsequent times, we have used a jar of alfredo sauce (usually Classico brand) and found no real difference in quality.

For a recipe like this, you can really use any kind of pizza dough. You can get dough from a local pizza restaurant, supermarket (which usually has frozen dough, so make sure to plan out time to defrost) or from places like Trader Joe’s (which has fresh whole wheat doughs for our healthy friends). This time we used Rosemary Herb dough, which actually tasted really good!


  • 1.5 package of pizza dough
  • 3/4 lbs chicken breast
  • 8 oz (1/2 jar) of alfredo sauce
  • 1.5 cups steamed broccoli
  • 8 oz shredded mozzarella cheese
  • 1/2 of a fresh lemon
  • 2 tablespoons garlic butter
    • 2 tablespoons butter
    • 1 garlic clove (minced)
    • 1 pinch dried rosemary
    • 1 pinch salt
  • 1-2 garlic clove (minced)
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

*This recipe makes one pizza and will feed 3-4 people.

Cooking Instructions:

1. Preheat the oven to 400F. Spray your pizza pan with non-stick cooking spray.  Stretch the dough so that it is the same size and shape as the pan. Try to keep the dough a uniform thickness throughout so that it cooks evenly. If you get holes in the dough while you’re stretching it out, don’t panic! Just pinch them closed and try to even out the thickness. Set aside while you prepare the rest of the ingredients. This is probably the hardest part of the recipe, so don’t get too frustrated.

2. Clean the chicken and cut it into bite sized pieces. By this point your dough has probably shrunk a little, so go back and stretch it until it reaches the sides of the pan again. Put the dough into the preheated oven for 5-7 minutes. This will cook the dough a little before you add the ingredients, decreasing the sogginess of the dough.  Make sure to take the dough out of the oven so it doesn’t cook too much!

3. Season chicken with dried rosemary, salt, pepper, onion powder, and garlic powder. Cook in frying pan with a thin layer of olive oil. As the chicken is cooking squeeze the juice from 1/4 of a lemon onto the chicken. When cooked, taste the chicken. If it’s not seasoned enough then add more of your favorite seasoning. We usually end up adding extra rosemary and lemon because these are what give it a really nice taste.

4. Clean and cut broccoli into bite sized pieces. Next, add a little water and cover with saran wrap. Place in microwave and steam.

5. While the broccoli is steaming, shred the cheese onto a plate.

6. To make the garlic butter sauce, melt the butter in a small bowl. Add the minced garlic, rosemary, and salt to the butter. Stir until well mixed.

7. Now comes the fun part, assemble the ingredients (woohoo!). Spread the garlic butter sauce over the dough. Add the alfredo sauce on top of the butter.

Next, spread the chicken out even on top of  the sauce.

Do the same with the broccoli.

Last, but not least, cover the pizza in cheese! If you’re partial to lemon like us, you can squeeze the other 1/4 piece over the assembled pizza.

8. Pop it into the oven and cook for 10-15 minutes or until the cheese is melted and golden brown.  You can also cook it more or less until the crust is done to your liking, i.e. crispy or on the softer side.


Printer friendly version can be found here.

You can find the original recipe at this website: (http://blogchef.net/chicken-alfredo-pizza-recipe/).

Chicken Carbonara

18 Mar



For our first post we thought it’d be very fitting if we wrote about one of the first things that we ever cooked together.  It’s a fan favorite both at school and at home, and we can never get enough of it.  As you’ve gathered by now, the inaugural post will be about Chicken Carbonara! (Yay!)

Now typically this recipe is made with peas, however, this time we decided to mix it up and try spinach instead.  Either way, the peas or spinach just add a little color to the dish (and make it a little bit healthier); you can use any type of green veggie you want.  We also generally substitute in extra chicken broth instead of using white wine. As far as we can tell, this slight change doesn’t affect the outcome too much, and makes the process easier. It’s totally up to you which way you want to proceed.


  • 1-1.5 lb boneless skinless chicken breasts
  • 1/2 lb bacon
  • 1 lb pasta (usually long and thick, like linguine)
  • 1/2 cup Parmesan cheese
  • 2 eggs
  • 1/4 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup white wine*
  • ¼ – ½ cup chicken broth
  • 1 tablespoon lemon juice
  • 1 cup frozen peas (or 1 cup steamed spinach)

*Can be substituted with 1/4 cup chicken broth

Cooking Instructions:

    1. Cut up the chicken into bite size pieces.  Once you’re done, begin cooking the bacon in a large stainless steel frying pan (if available).  A non-stick pan will also work.  Once the bacon is cooked, place it on a plate with paper towels on it to absorb grease. Put water on to boil (for the pasta).
      Oops, Emily wanted to eat all the bacon instead of putting it into the dish!
    2. Next, cook the chicken in the bacon grease so that it gets nice and tasty.  You can remove some of the bacon grease before cooking the chicken if you’d like, just make sure to leave a thin coating on the pan to prevent the chicken from sticking.  Once the chicken is cooked, remove it from the pan and place it on a plate with paper towels to dry.

      Cooking in the bacon grease
      It looks so good and tastes even better!
    3. Mix together the Parmesan cheese, eggs, heavy cream, salt, pepper and frozen peas.  In a separate bowl, combine the chicken broth, lemon juice and wine (if you choose to use it).
    4. Making sure that the pan is still hot, deglaze the pan with the chicken broth mixture.  This entails pouring about half of the broth mixture into the pan while stirring to get the pieces of bacon and chicken that may have stuck to the bottom.  Add the rest of the broth mixture and stir occasionally for 2-3 minutes.

      This is why the non-stick pan is preferable (the bacon and chicken stick to the pan)

    1. Once the water is boiling, add the pasta to the water to cook.  Afterward, crumble the bacon. Combine the creamy mixture from Step 3 with the bacon, cooked chicken and broth mixture.  Try to do this step 1-2 minutes before the pasta is done cooking.

      It may look gross now, but put everything together and it tastes delicious!

  1. Once the pasta is cooked, drain it (saving a small amount of the hot water) and add to the sauce. Stir together and place in a large serving bowl. If the pasta looks too dry, add a small amount of the reserved hot pasta water.


Click Here for Printer Friendly Version

Original recipe can be found at the following site: (http://blogchef.net/chicken-carbonara-recipe/)