Category Archives: Chicken, Turkey, and other Poultry

Oven-Baked Chicken Taquitos

baked chicken flautas

I’ve mentioned before that one of our go-to meals is a simple roasted chicken (spatchcocked) with a few simple vegetables on the side. Of course, it’s just the two of us most nights, and we generally have leftover chicken after this meal. Often I’ll throw it on top of a green salad for lunch or dinner the following day. Sometimes, however, a little creativity ekes out, and I come up with something different to make with my leftovers.

This time around, it was chicken taquitos.

Traditionally, taquitos are rolled corn tortillas filled with meat and/or cheese and deep-fried. While I do deep-fry on the rare occasion, it’s a bit of a mess and not something I’d like to tackle on a weeknight. These, however, are totally do-able, don’t make a huge mess, and are lighter to boot. You simply mix together shredded, cooked chicken, spices, and cheese (dairy-free if you prefer), and roll it up in tortillas. Place them on a baking sheet, spritz a little olive oil over, and bake. Whip up a big bowl of guacamole while they’re baking, and you’re set. (Guacamole totally counts as a vegetable, by the way, so it’s a well-balanced meal. Personally, I think I eat enough of it to count as two vegetable servings. Go me!)

They’re definitely kid-friendly to boot, as they’re a great finger food. You can even customize them to your liking. Have leftover beef or pork instead? Use it. Want more spice? Why not add more chili powder, or even a little cayenne? It’s totally up to you. I imagine even adding beans would be tasty. All I know is, this is a recipe we will use time and again. I hope you will too.

Print Recipe

Oven-Baked Chicken Taquitos (gluten-free, dairy-free option)

3-4 c shredded cooked chicken

1 t ground cumin

1 t ground chili powder

1/2 t kosher salt

1/4 t garlic powder

1/4 t onion powder

1 c shredded cheese (I prefer Monterey Jack or Cheddar) or non-dairy cheese (such as Daiya)

12-16 corn tortillas

Olive oil or cooking spray (I prefer using olive oil in my Misto)

Guacamole and salsa to serve

Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper. Set aside.

In a large bowl, combine the chicken, spices, and cheese.

Place the corn tortillas on a plate and cover with damp paper towels. Microwave for 30 seconds, and then rearrange the tortillas so that the bottom ones are on top, the top on bottom, the inside ones moved toward the outside of the stack, and so on. Heat again for 30 seconds, covered again with the damp paper towels. Continue this until they are warm but not hot. This will make the tortillas more pliable and less prone to cracking when you roll them.

Place 3-4 tablespoons of the chicken filling in the center of a tortilla and rill up tightly. Place seam-side-down on the baking sheet. Repeat with the remaining tortillas and filling.

Spray the tortillas with olive oil (or lightly brush on) and bake for 20-25 minutes or until crisp.

Serve with guacamole and salsa.

Serves about 4.



Sriracha-Curry Hot Wings

Sriracha curry hot wings

Looking for a fun appetizer for the “Big Game” this coming weekend?

Honestly, I’m not even sure how of the Superbowl much my hubby and I will be watching. It’ll be on, certainly, as we don’t mind watching the Broncos, but we will always be Dallas Cowboys fans first and foremost; even though they’ve pretty much stunk up the place for many years now. Also, we are old and require an early bedtime. But that doesn’t mean we can’t have good munchies.

Even if you’re not a football fan, these wings will certainly be something to celebrate. They’re easy (no frying required), and they pack a punch of spicy flavor, thanks to Madras curry powder and Sriracha. While I may not have announced it often here, I have to confess: I am a huge fan of all things Sriracha. It’s a delicious, spicy-but-not-too-spicy condiment. When you have something that needs just a little oomph, Sriracha can be just that “thing.” I enjoy it especially on fried rice and eggs, but honestly, it’s excellent on just about anything. These wings are another such place where it compliments the curry flavor perfectly without overwhelming it. They’re complex in flavor, but easy to make and eat. Best of all, they’re finger food, and what better for a party than finger food?

What do you like to serve at a Superbowl party?

Print Recipe

Sriracha-Curry Hot Wings (gluten-free, dairy-free)

3 lbs chicken wings, drummettes and flats separated (save wing tips for chicken stock)

2 t Madras curry powder

2 t ground coriander

1/4 t cayenne powder

1 1/2 t kosher salt

1/3 c canned full-fat coconut milk

1 T Sriracha

1/2 t honey

1 t gluten-free soy sauce

Preheat the oven to 425 degrees. Line a rimmed baking sheet with foil and place a cooling rack on top of the foil.

In a large bowl, add the wings. In a small bowl, mix together the curry powder, coriander, cayenne, and salt. Add to the wings and toss well, ensuring each wing is well-seasoned.

Place wings in a single layer on top of the rack, ensuring none touch. Bake on center rack in oven for 25 minutes or until chicken is cooked through.

Meanwhile, in a large bowl, whisk together the coconut milk, Sriracha, honey, and soy sauce. When wings are done baking, toss them in the sauce to coat.

Serves 4-6.




Arroz Con Pollo

arroz con pollo

Somehow, it seems that I never managed to make arroz con pollo. It just never appeared on the “to do” list. Obviously, this was a terrible oversight on my part. Now that I’ve made it, I’m not quite sure how I got by without it all these years.

I realized that I’d made this oversight this past week, (Okay, so I was watching Top Chef and one of the chefs made Spanish arroz con pollo. Top Chef is one of my guilty pleasures.) and started to research recipes. I looked at Spanish versions, Cuban versions, and all sorts of other variations. Some recipes called for a ton of peppers, some, none at all. Some called for long grain rice, others, short-grain. Some used saffron, some annatto, and some turmeric. A few versions called for olives, and I even came across a recipe that used beer. After my research, I then decided to compile snippets of each recipe and make my own. It leans towards Cuban, but I won’t attest to its authenticity, as I’m not Cuban and have not had the pleasure of enjoying any Cuban food other than what has come out of my own kitchen. (Someone should really help me rectify this…are there any good Cuban restaurants in Dallas? Can someone fly me somewhere where there are good Cuban restaurants, please?) But regardless of origin, it was a hit with my husband and me. We ate until our bellies were full, enamored by the flavorful, slightly sticky Valencia rice with its aroma of saffron and tomato. The chicken was tender and echoed the same flavors as the rice. The jarred roasted red peppers added a perfect piquant punch that complemented the creamy, sticky rice.

Comfort food at its finest. We’ll be having this again, I promise!

Print Recipe

Arroz con Pollo (gluten-free, dairy-free)

1 3-4 lb chicken, cut into 8 parts

1 t dried oregano

1 t ground cumin

1/2 t black pepper

3/4 t kosher salt

1 T red wine vinegar

2 T olive or coconut oil

1 c finely chopped onion

1/2 c red bell pepper, diced

3 cloves garlic, minced

1/2 c tomato puree

1 c white wine

3 c chicken stock

1/4 t saffron threads

Salt and pepper, to taste

1 lb Valencia or other short-grain rice (Arborio is an acceptable substitute)

1 c frozen green peas, thawed

Jarred roasted red peppers, for garnish (optional)

Blot the chicken dry with paper towels. Toss the chicken in a large bowl with the oregano, cumin, pepper, salt, and red wine vinegar. Allow to marinate for 15 minutes.

Heat the oil to medium-high heat in a large Dutch oven or other casserole dish. Brown chicken pieces all over, 2-3 minutes per side. (I did this in batches) Set chicken aside on a platter.

Add the onion, bell pepper, and garlic to the remaining oil in the Dutch oven, and cook over medium heat for 1-2 minutes. Add the tomato puree and cook for another minute. Add back the chicken, wine, chicken stock, and saffron. Season with salt and pepper. Bring to a boil and reduce to a simmer. Cover and allow to simmer for about 25 minutes.

Meanwhile, place the rice in a fine-meshed strainer and rinse until water runs clear. Drain. When the chicken has simmered for 25 minutes, add the rice and stir in. Bring to a boil again and reduce to a simmer, cover, and allow to cook until rice is tender, about 20 minutes. (If you peek in on it and it seems too dry, you can add a bit of water and stir.) When it’s just about finished, stir in the peas.

Garnish with roasted red peppers and serve.

Serves 4-6.


Turkey (or Chicken) and Gluten-Free Parsley Dumplings

It’s been years since I’ve made chicken and dumplings. Early on in our relationship, my husband did more gourmet cooking than I did. Somewhere along the way, the tables turned, but he has always made his famous Turkey Gumbo. Usually, I’d save the excess broth, full of cayenne and turkey goodness, and use it to make spicy chicken and dumplings. Of course, at the time, my dumplings were biscuits from a can. But still, the dish was a once-a-year specialty, and we adored it.

This time around, I opted to make turkey and dumplings. There was no gumbo (that might happen before the year is out if I ask nicely, though), but I had leftover turkey thighs and wings in the freezer that I didn’t use for gravy at Thanksgiving. I opted instead to use them for the meat for this dish, and some chicken broth I’d made a while back. So instead of turkey broth and chicken, this is chicken broth and turkey. You with me?

Honestly, you could just as easily use a while chicken, cut up, in place of the turkey I used. It would be just as delicious, and I’m imagining it’s easier to locate a chicken than turkey thighs and wings. But whatever you use, be sure and make dumplings. Because in my opinion, it’s all about the dumplings.

Good dumplings are fluffy, pillow-y clouds of deliciousness that sop up the broth from the soup. Bad dumplings, on the other hand, are none of these things. I’ve had bad dumplings. Not the canned biscuit ones – to be perfectly honest, those were not half-bad. I’ve had bad ones at restaurants. I’ve had failures in my own kitchen when attempting to make them from scratch as well. Thankfully, these are definitely not of the “bad” variety.

These dumplings are pillow-y. Full of flavor. The parsley mixed into the dough really makes them special. While the turkey (or chicken) soup is delicious on its own, these dumplings take it to the next level. And when it’s cold and icy (like it was this past weekend here in North Texas), they warm your belly like nothing else can. They’re perfect for a day when you and the family have been outside in the cold, or just need a bit of comfort. It’s a bowl full of happy.

Turkey (or Chicken) and Parsley Dumplings (gluten-free, dairy-free)

1 large turkey thigh and 2 turkey wings (or 1 3-lb chicken, cut up)

Salt and pepper

3 T olive oil

1/2 c diced onion

1/2 c diced celery

1/2 c diced carrot

1 garlic clove, minced

1 t minced fresh sage leaves

1 t minced fresh thyme leaves

4 c chicken broth

1/2 c coconut milk


1/2 c superfine brown rice flour

1/2 c sweet white rice flour

1/2 c tapioca starch

1/2 c cornmeal

1 T unflavored gelatin

1 heaping tablespoon baking powder

1 t kosher salt

1 c coconut milk

1/2 c water

2 T minced fresh parsley

Salt and pepper as needed

Preheat oven to 375 degrees. Season turkey or chicken with salt and pepper. Roast in a single layer on a rimmed baking sheet for 30-45 minutes or until cooked through. Remove and allow to cool to touch.

While the poultry is cooking, in a Dutch oven, heat the olive oil over medium heat. Add the onions, celery and carrot and sauté for 4-5 minutes. Add the garlic, sage and thyme and sauté for another minute. Add the chicken broth and bring to a boil. Reduce to low heat and allow to simmer.

Next, make the dough for the dumplings. Whisk together the flours, cornmeal, gelatin, baking powder, and salt. Pour in the coconut milk and water and mix in. Add the parsley and stir in as well. Set aside.

Once the poultry has cooled, remove the skin and the meat from bones, and shred the meat into bite-sized pieces and place into the simmering broth. Add the coconut milk. Stir in and taste to adjust seasoning, adding salt and pepper as needed.

Drop rounded tablespoons of the dumpling dough into the simmering soup. Cover pot, leaving lid propped a bit open, and simmer for 15 minutes. Remove lid; allow to simmer for 10 minutes more.

Serves 4.

Learn more about living gluten free! Visit

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

Chicken Tomatillo Chili

I can’t stand soup when it’s hot outside. I often see coworkers enjoying soup for lunch all the year round, and I’m sweating just thinking about it if the temp outside is above about 75 degrees. (But I’ll drink hot coffee on an August morning, unless I’ve made cold brew coffee the night before. I’m weird, I know.) But now that it’s cooler, I’ve been incorporating more soups again.

I am the biggest fan of a soup that satisfies as a meal. Sure, simple starter soups are delicious, but I still have to make something else to accompany them. A stew or chili is substantial. Filling. I can also freeze leftovers and have soup ready for me to grab and take to the office for lunch. This chicken tomatillo chili not only meets these requirements, it’s also a budget stretcher, thanks to the beans. It’s a big bowl of comforting, warming, hearty deliciousness.

Chicken Tomatillo Chili (gluten-free, dairy-free)

1 lb tomatillos, cut in half

2 medium yellow onions, sliced

6 garlic cloves, peeled

2 Hatch (similar to Anaheim or Big Jim) chiles (you can also substitute other fresh chiles, just mind the heat and adjust accordingly)

1 14-oz can whole tomatoes

1 3 ½ lb chicken, cut into pieces, breasts removed and set aside

6 c water

2 t ground cumin

1 t ground coriander

1 t dried oregano

2 t chipotle chile powder

1 t smoked paprika

1 t salt

¼ t black pepper

2 ½ c cooked black beans (or 2 cans, drained)

2 ½ c cooked white beans (or 2 cans, drained)

2 ½ c cooked pinto beans (or 2 cans, drained)

½ c chopped cilantro

Preheat broiler. Place tomatillos, sliced onions, garlic cloves, and chiles on a foil-lined baking sheet. Broil for 5-7 minutes or until the skins of the tomatillos and chiles are blackened. Remove from broiler and allow to cool. Peel the skins from the chiles, and remove the stems and seeds. (It’s a good idea to do this with disposable [non-latex if you have a latex allergy] gloves on.) Place tomatillos, onions, garlic, chiles, and the can of whole tomatoes (with the juice) in a large soup pot. Add the chicken pieces (reserving the breasts) and the water. Bring to a boil. Reduce to a simmer and allow to cook for 30 minutes. Add the chicken breasts and simmer for 20 minutes longer.

Using tongs, remove all of the chicken and place on a platter to allow to cool. Meanwhile, add the cumin, coriander, oregano, chipotle chile powder, smoked paprika, salt and pepper to the pot and puree the broth and vegetables using a stick blender, or a regular blender in batches. Add the beans.

Once the chicken is cool enough to touch, remove the meat and shred with your fingers, and place back into the pot with the beans. Allow to simmer for 20 minutes or until flavors meld. Adjust seasoning to taste. Serve garnished with cilantro.

Serves 8-10.

Thai Chicken Curry

The temperature is finally getting cooler around here, and so I’m pulling out the Dutch Oven and making all sorts of comforting, slow-cooking, rib-sticking meals. One of my favorites is making a chicken curry. Braising the chicken in coconut milk and warming spices makes for a perfect fall dinner. Check out my recipe for Thai Chicken Curry over at Balanced Platter!

Roast Chicken Adobo

It’s no secret that I have a thing for bold, spicy flavors. I blame my Native Texan roots. I mean, when you have access to just about every variety of chile around all the time, how can you not love the punch and character they bring? Especially in big chile-centric dishes such as mole, a big bowl of Texas Red, or even enchiladas. But now, I have added another chile-ful dish to our menu: a Mexican adobo.

Adobo takes on a lot of different personalities depending on the origination of the dish. Simply put, adobo is a marinade that has roots in Spanish cuisine, originally consisting of paprika, oregano, salt, garlic and vinegar. However, there are variations – Filipino adobo, for example, is vastly different than Puerto Rican adobo, and both are different than a Mexican adobo. In the latter version, a combination of chiles are used. The key here is that the sauce created is used as a marinade.

I was craving some comfort food in a major way, and while even a simple roast chicken is comforting to me, dishes with heat seem to be on the top of the list in terms of that comfort factor. This dish definitely fit the bill. The sauce wasn’t overly spicy, but gave enough heat to warm the body (and the soul). The chicken was succulent and full of flavor. I opted to serve it with rice and refried pinto beans, but some gluten-free tortillas would certainly have been welcome to help sop up the sauce.

The beauty of this adobo lies in the ability to customize it to your liking. Not a big fan of heat? Lower or omit the number of chipotle and ancho chiles and sub with milder chiles, such as guajillo. Want more burn? Just up the chipotles, or even add in a fresh jalapeno or two. It’s all up to you, but really, you must try an adobo for yourself!

Print Recipe

Roast Chicken Adobo (gluten-free, dairy-free, soy-free, refined sugar-free)

6 dried ancho chiles, seeds and stems removed

2-3 dried chipotle chiles, seeds and stems removed

6 cloves garlic

1 ½ c chicken stock

½ c chopped green onions – white and green parts

2 t honey

¼ c red wine vinegar

1 orange, peeled and seeded

2 T fresh lime juice

1 t ground cumin

2 t fresh thyme leaves

1 T fresh oregano leaves

1 t kosher salt, plus more for seasoning chicken

One 4 lb chicken, backbone removed and cut in half

Chopped cilantro, for garnish

Place the chiles in a small saucepan and cover with water. Bring to a boil and reduce to a simmer and allow to simmer for 30-40 minutes, making sure the chiles are submerged, until they are thoroughly softened.

Place soaked chiles, garlic, chicken stock, onions, honey, red wine vinegar, orange, lime juice, cumin, thyme, oregano and salt in a blender. Puree, scraping down sides as needed, until completely smooth. Place the chicken halves and the marinade in either a large Ziploc bag or other large dish and coat the chicken completely with the marinade, making sure to massage the marinade under the skin of the chicken. Allow to marinate, refrigerated, at least 6 hours, turning once or twice.

Preheat the oven to 450 degrees. Remove the chicken halves from the marinade and place breast-side up in a cast iron skillet. Season with a bit of additional salt. Pour at least another cup or two of the marinade (enough to come up around the meat about an inch or so) around the chicken. Place in the oven and roast for 20 minutes.

Reduce the oven temperature to 375 degrees. Roast for an additional 30-40 minutes, basting every 10 minutes or so with the sauce surrounding the chicken, until a thermometer inserted in the deepest part of the thigh reads 160 degrees. Allow to rest for 10-15 minutes before serving. Garnish with cilantro and serve.

Meet Cara of Cara’s Cravings (and Gluten-Free Chicken ‘n’ Waffles!)

As you can probably imagine, I read a lot of other food blogs and I chat with a lot of fellow food bloggers. Many of you reading this fall into that category, in fact! I love the community we have, and I love reading about other recipes, food, and cooking. (What can I say, it’s my passion!) But every now and then, I stumble upon a blogger that really has a unique-yet-intriguing approach to their food and recipes. Cara of Cara’s Cravings is one perfect example. Cara focuses on sharing healthy living tips, but most importantly (in my mind), she shares recipes for healthy versions of truly craveable dishes. That’s what really catches my eye and keeps me coming back for more.

Since then, Cara and I have conversed quite a bit and have gotten to know one another a bit better. Since many of you may not know Cara, (and some of her readers may not know me) we decided it was high time we do a little spotlight on one another! We asked each other some questions, and of course, we played around with one another’s recipes! So before I move on to talking about chicken and waffles, here’s some fun facts about Cara! (And please see Cara’s blog for my answers to these questions!)

- What is your proudest fitness achievement?

It’s a tie between running a half marathon and doing chinups. Since I was overweight and unathletic until my early 20′s, both were quite the feat! Here are my tips for women who want to work up to doing chinups: start with negative chinups. That is, jump up on the bar and lower yourself slowly as possible. That’s one rep. Rest 45-60 seconds and do it again. Once you can do 3 reps dragging each one out for at least 20 seconds, you’re ready to try to a full chinup!

- Latest clothing or accessory splurge?

A huge Coach tote bag for traveling. After three trips in a row in April, I realized I was sick of carrying around a laptop bag in addition to a big purse every time we were in an airport. Next vacation planned? It will be our 5-year anniversary in March, and we’re looking at Costa Rica or St. Lucia. Anyone care to chime in?

- If you could have dinner with your mom tonight, what would you ask her to make?

It’s going to sound gross, but Cincinnati Chili from the Campbell’s Soup Cookbook. This was the cookbook my mom used most often, and while today I try to avoid processed foods as much as possible, I still have a soft spot for that cinnamon-spiced sweet chili made with condensed tomato soup, smothering a bowl of pasta with sharp cheddar.

- What do you do when you’re not blogging?

For 6 years I was a full time chemical engineer. Now I’m a part time engineer and part time blogger/freelancer :)

Tell us about your exercise routine.

Exercise has been a big part of my life ever since I lost weight. It makes me feel good and allows me to constantly challenge myself. My workout of choice is heavy weight lifting. Many women shy away from the squat rack, but I embrace it! Contrary to what you might think, lifting heavier weights for lower reps will not make you “huge” (we ladies just don’t have the right hormones for that) and will keep your metabolism working very efficiently. I still throw in some cardio, but it’s usually quit HIIT workouts or jogging no more than 4 miles. I am usually working out 5-6 days per week.

- Where is home?

I’ve lived in Massachusetts my entire life, even went to college here. Sometimes I wish I got to experience something different for a while… but deep down, I really love being close to family. My husband and I actually grew up in the same town (though we didn’t meet till I was in college and he had already graduated) and we live about 35 minutes from both sets of parents. It’s pretty convenient!

- Who else lives under your roof?

My hubby, of course! We’ll be married five years this October. This year we expanded our family to include an adorable black lab / beagle mix. She is absolutely gorgeous and a true member of the family.

I am seriously impressed with your chinups, Cara! I’m working on them myself, but I have a ways to go before I get there! I’m definitely motivated now! And my hubby and I celebrate an October anniversary as well – what a coincidence!

Okay, now on to the chicken and waffles. Years ago, my husband and I took a trip to Memphis, Tennessee. We did the whole Beale Street tour, ate amazing ribs, and toured Elvis’ home, but one of my favorite experiences was visiting this little place called Miss Polly’s Soul Food Cafe. We loved it so much, we ate there twice, in fact. They served chicken ‘n’ waffles. To those of you who have never heard of this concoction, let me tell you, you’re in for a real treat. Think crispy, salty fried chicken with crackly skin atop a fluffy, lightly sweet waffle, drenched in maple syrup. Salty+sweet+a little chicken grease = heaven. There was nothing left on my plate at the end of that meal, let me tell you. The memory of that meal will forever be imprinted in my mind.

Unfortunately, a few months later, I went gluten-free, as my health had deteriorated to the point where I simply had to do something. While I was ecstatic to find my health returning (and still am), chicken ‘n’ waffles became nothing more than a food memory. That is, until I stumbled upon Cara’s recipe.

Cara brought chicken ‘n’ waffles back to this gluten-free girl’s kitchen.

A healthier version of the grease, gluten and dairy-laden dish I enjoyed in Memphis, Cara’s dish was no less delectable. A crisp cornflake-coated chicken breast provided savory crunch. Atop a barely sweet, fluffy waffle, drizzled with syrup, and I was reliving that memory once again, without the consequences. Truth be told – the waffle was my favorite part. Crisp edges, fluffy soft interior, and a perfect balance of sweet and that hint of salt, this waffle will definitely grace our table again. But the entire dish was sublime. Thanks Cara, for bringing what I thought was only a distant food memory back to life!

See the recipe for Cara’s Chicken ‘n’ Waffles here!

Chicken Basquaise (Braised Chicken with Peppers)

Today I am blogging over at Simply Sugar and Gluten-Free, and I’m sharing this delicious, easy, one-pot braised chicken recipe. It’s healthy and perfect for a still-chilly February day. (Ironically, today, we’re far from chilly here in Dallas – highs near 80 degrees are forecasted. Only in Texas.)

Head on over to Simply Sugar and Gluten-Free to check out the recipe!

Eating Healthy Can Be Easy (Spatchcocked Chicken)

I’m blogging over at The Balanced Platter today about some easy tips to keep eating healthy. Eating healthy can still be doable, even after that initial “I’m gonna change my diet and be healthy!” push you made at the start of the new year has long since fizzled. Along with some ways to make cooking and eating whole, healthy, unprocessed foods a bit easier, I’m also sharing a technique for roasting chicken that I’m sure you’ll love – spatchcocking. This technique can make roasting a whole chicken a weeknight event, and can make it taste better than any other method I’ve tried! (Roast chicken is definitely a wonderful way to your lover’s heart, too, so why not try it tonight for Valentine’s Day dinner?)

Head on over to The Balanced Platter to find out how to whip up a delectable roast chicken!

This post is linked to Gluten-Free Virtual Support Group at Gluten-Free Easily.