Shakin & Bakin Foodie Blog

Love grilled chicken but tired of the same old, same old barbecue flavor? If so, you're going to enjoy this 6 ingredient grilled chicken recipe! You'll want to prepare the marinade ahead of time and refrigerate the chicken into it for at least 4 hours to allow the flavors to infuse. I typically prepare it around lunchtime and then everything is ready to go for dinner.

Grilled Sweet and Spicy Chicken Recipe

3 tablespoons apricot jam
1 tablespoon Nielsen-Massey Pure Lemon Extract
1/2 tablespoon Nielsen-Massey Pure Orange Extract
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 pound chicken breasts

To make the marinade whisk together the apricot jam, orange and lemon extracts, red pepper flakes and salt. Whisk until combined.

We used sliced, skinless, chicken breasts. We poured the marinade into a large sized zipper freezer bag and then tossed in our chicken. Zipper it shut, shake it around and place in the refrigerator for 3-4 hours to marinate.

Warm your grill up to its highest setting, or light the charcoal and get the grill ready.

Place the chicken on the grill and allow to cook for 7-9 minutes, then flip and cook for another 5-7 minutes or until done. Remove and transfer to a plate. Serve immediately.

I love pasta and vegetables, especially when they're combined together. This guest-post recipe is courtesy of Pasta Fits. I think it would be perfect for lunch or dinner and looks really easy to prepare. I will have to head on over to our local farmer's market next weekend and pick up some romaine hearts, asparagus and fresh lemons. Now that the summer heat is kicking into high gear, it's the perfect recipe for you to make using your bbq grill.

Grilled Lemon-Garlic Pasta with Veggies Recipe

4 oz. ziti
1 Tbsp. vegetable oil for brushing
1 (6 oz.) boneless, skinless chicken breast
8 oz. romaine hearts, halved lengthwise
8 oz. ½ bunch asparagus, trimmed of tough stems
½ tsp. lemon zest
2 Tbsp. lemon juice
2 Tbsp. extra virgin olive oil
1 tsp. grated garlic

Bring a large pot of salted water to the boil. Cook the ziti according to package directions. Drain and reserve.

Heat an outdoor grill or grill pan over high heat. Season the chicken with salt and pepper and a little of the oil. Place the chicken on the grill and cook for 3 - 4 minutes per side or until cooked through. Reserve. Brush the romaine and the asparagus with the remaining oil and season with salt and pepper. Place the romaine and asparagus on the grill. The romaine will start to char on the outside, turn to allow all sides to get a little char, about 3 minutes total. Remove from the grill and reserve. The asparagus will turn bright green and have grill marks when it’s ready, also about 3 minutes. Remove from grill and reserve. When the chicken, romaine and asparagus are cool enough to handle, chop the chicken into bite-sized chunks, roughly chop the romaine, and slice the asparagus into 2” pieces. Reserve.

In a large bowl, whisk together the lemon zest, lemon juice, olive oil and garlic. Place the chicken, romaine, asparagus and ziti in a bowl and toss to combine. Taste and adjust seasoning if needed.

Are you tired of making the same old, same old chicken dish for your family dinner? Are you looking for a simple recipe that doesn't require the use of your oven and won't take you all day to make? If so, you've got to try out this recipe that I recently made! I found it on the back of a package of Knorr Pasta Sides ~ Creamy Chicken Flavor. The entire recipe is made on the stove-top and it will make 4 servings.

I'm really busy on the weeknights, so I elected to cook up my chicken the night before, left it cool and then I placed it into the refrigerator on a Sunday evening. When Monday evening rolled around, this recipe took me about 15-20 minutes to fully make and it was HOT and on the table. Don't want to cook up your chicken ahead of time? Then follow the recipe instructions below. In addition, Once I had the chicken fully cooked, I chopped it up into bite-size pieces.
Creamy Chicken Primavera Pasta Recipe

1 lb. boneless, skinless chicken breasts, sliced
2 tbsp. butter
1 small clove of garlic, finely chopped
1 3/4 cups water
1/2 cup milk
1 pkg. (10 oz.) frozen mixed vegetables
1 pkg. Knorr Pasta Sides Creamy Chicken Flavor
1/4 cup loosely packed basil leaves, thinly sliced
1/4 cup grated Parmesan cheese

Season the chicken with salt and ground black pepper, if desired. Melt butter in a nonstick skillet over medium heat and cook chicken stirring occasionally, until the chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside.

Stir the finely chopped garlic into skillet and cook for 30 seconds. Stir in water, milk and the mixed vegetables and bring to a boil over high heat. Stir in Knorr Pasta Sides - Creamy Chicken Flavor and continue boiling over medium heat, stirring occasionally, 8 minutes or until the pasta is tender.

Stir in the seasoned & cooked chicken, heat through. Stir in the freshly chopped basil and sprinkle with the grated Parmesan cheese. Serve immediately.

We are finally into the dog-days of summer when we don't want to be heating up our kitchens by using the oven. Today's recipe is completely done on the stove-top and the chicken cooks up fairly quickly. It's courtesy of Viki's Granola.

No Breadcrumbs? No Problem! Use Granola to coat your chicken breast for a delicious new twist. Viki’s Granola is nutritious, delicious & made with 100% ALL NATURAL ingredients, gluten-free, minimal added sugar, and baked with love!

Pan-Fried Granola Crusted Chicken Recipe

2 eggs beaten
1 cup panko crumbs
½ cup Viki's Original Granola
½ cup of flour
1¼ pounds chicken cutlets
Safflower, canola or vegetable oil for frying
Salt and Pepper

Place eggs into a shallow dish. In a food processor pulse panko crumbs and granola. Place the breadcrumb mixture into another shallow dish. Place flour into a third shallow dish. Season the chicken cutlets with salt and pepper. Set heat to medium and add ⅛ inch of oil in a large frying skillet.

While the oil heats, dip the cutlets one by one first into the flour (shake off excess) then into eggs and finally into the granola panko mixture. When the oil is hot, place the chicken cutlet onto the skillet. When the bottom is golden brown, in about 3 minutes, flip and brown the other side.

During the hot summertime months, I use my quesadilla maker a lot more than what I typically do. It's a great way to whip up a quick & easy lunch or dinner, without heating up my house with the stove or oven. I don't know about all of you, but during the summer, I like to get in & out of my kitchen quickly.

Easy Chicken and Cheese Quesadilla Recipe

Flour Tortillas - 2 per Quesadilla
1 to 2 cups Cooked & Diced Chicken
1/2 to 1 cup Diced Red Tomatoes
1/4 cup Shredded Cheddar Cheese
1/4 cup Shredded Mozzarella Cheese
1/4 cup Shredded American Cheese
1 to 2 Tbsp. Finely Chopped Onion

Preheat your quesadilla maker. Once it's heated up, lay down the first tortilla. Sprinkle a little bit of shredded cheddar cheese on top. Next toss on the cooked & diced chicken, then the shredded mozzarella cheese, then the diced red tomatoes and then the shredded American cheese with chopped onion. Place the second flour tortilla on top. Close the lid and cook for 1 1/2 to 2 1/2 minutes or until cheese has thoroughly melted and all of the filling ingredients are bubbly & hot. Remove and let sit for 2-3 minutes before cutting into wedges.

Serve your sliced quesadilla wedges with sour cream, guacamole and/or your favorite salsa for dipping. Delicious!

A few weeks ago I was online and looking for something a little different to make for dinner when I stumbled upon a recipe that caught my eye. When I saw the title, I was expecting a homemade chicken pot pie type of soup but after I saw the written recipe, I realized it was for a chicken & veggie pot pie that you bake in the oven...sort of like a Sheppard's pie.

We make and serve some type of chicken dinner at least twice a week and I knew this recipe would be a hit with my entire family and I was right! I printed it out and made it a few days later...but can't remember the site that I saw it on. If you do, let me know and I'll give them the proper credit for it. Anyway, here's the recipe. It will make 4-5 hearty servings. We served it alongside some freshly made garden salads to help lighten up our meal.

Homemade Baked Chicken Pot Pie Recipe

Crescent Roll Dough
1 cup chicken, fully cooked and cubed
1/2 cup frozen peas
1/2 cup frozen carrots
1/2 cup cream of chicken condensed soup
4 oz. cream cheese, softened
1/2 cup cheddar cheese
salt and ground black pepper to taste

Preheat the oven to 350 degrees F.

In a large mixing bowl, combine together the frozen peas, carrots, cheddar cheese and cubed chicken. In a separate large mixing bowl combine together the cream cheese and the cream of chicken condensed soup. Pour the soup mixture into the vegetable mixture until combined.

Lightly spray your baking pan with non-stick cooking spray. Unroll and spread out your crescent roll doll and place on the baking pan. Leave 3" in the middle, make cuts down the side of the dough an inch apart on both sides of the dough.

Spread the prepared ingredients down the middle of your prepared crescent roll dough. Take a strip of dough from one side and fold it over the middle of the mixture. Take a strip from the other side and repeat. You'll want to continue this to form a dough braid over the vegetable mixture until it's all folded over. Pinch the ends of the dough shut to keep your veggie filling inside.

Place the baking pan into your preheated 350 degree oven and bake for 15 to 18 minutes or until lightly golden brown. Remove from oven and let it rest for an additional 5 minutes before serving.

I love Mexican food, all types of Mexican food. However, I tend to stay on the mild to the moderate heat side of things but hubby loves his spicy hot! How do you enjoy yours? Our recipe today is courtesy of BistroMD. This recipe does take some time to prepare but your efforts will be well-rewarded!

BistroMD’s Better for you Chicken Burrito Bowl Recipe

For the Chicken:

4, 4 oz. boneless skinless chicken breasts, shredded
Sea Salt, Black Pepper, Paprika and any other of your favorite spices to season (optional)
Red Burrito Sauce:
½ tablespoon unsalted butter
1/2 tablespoon corn oil
1 yellow onion, chopped
1 tablespoon masa flour
1/2 cup low sodium, chicken broth
½ cup tomato sauce
½ teaspoon granulated garlic
½ jalapeno pepper, diced
1 teaspoon lime juice
½ teaspoon chili powder
½ teaspoon paprika
1 teaspoon oregano
Pinch of Sea Salt

Bowl Ingredients:

1 cup cooked brown rice
1 Lime, juiced
1 can (15 oz.) reduced sodium black beans, drained and rinsed
2 ears fresh corn OR 1 can (15 oz.) reduced sodium, organic corn kernels, rinsed and drained
1 cup bell pepper, any color(s), diced
1 cup fresh tomato, diced
1 tablespoon Cumin
¼ cup Fresh Cilantro, chopped
2 Garlic Cloves, chopped
Jalapeno or other hot pepper, diced (optional)
Garnish (optional)
Reduced-fat Cheddar Cheese
Chopped Cilantro

Red Burrito Sauce:
In a medium skillet, heat the corn oil and unsalted butter over medium heat. Add the chopped onion and jalapeno and saute until onion becomes translucent, about 5 minutes. Sprinkle the masa flour and whisk together. Allow to cook 2 minutes. Gradually add the chicken broth; constantly whisk to ensure no clumps of flour. Adjust heat to medium-low. Add tomato sauce, granulated garlic, lime juice, chili powder, paprika, oregano and pinch of sea salt. Stir together, cover, and allow to simmer for about 20 minutes.

Burrito Bowl:
While the sauce is simmering, add lime juice and fresh chopped cilantro to the cooked brown rice and blend together. Add the blacked beans, corn, bell pepper, tomato, cumin, garlic and jalapeno to a medium sized bowl and mix. Divide the rice into 4 portions. Divide the black bean and corn mixture into 4 portions.

The key to sticking to your diet while still enjoying your meal this summer may be closer than you think- think backyard close. We’re referring to your grill of course! Give your vegetables, meats and fish a whole new taste by throwing them on the grill. Grilled food offers many health benefits, including your vegetables will retain more vitamins and minerals, excess fat from meats is lost and there’s no reason to add butter or other oils to the surface!

The following photo and recipe is courtesy of Medifast.

Lemon Scallion Chicken and Vegetable Kabobs Recipe

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon scallion sauce:

3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper

If using wooden skewers, soak in water 30 minutes. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.) Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.

A few weeks ago I made this Lemon Garlic Roasted Chicken Recipe and ever since I made it, my family has been begging me to make it again. The recipe only requires a few simple ingredients and is super easy to prepare. Matter of fact, prep time is less than 5 minutes!

Lemon Garlic Roasted Chicken Recipe

1 Whole Chicken
3 Lemons
2 Cloves Garlic, Minced
Salt
Ground Black Pepper
1 teaspoon Poultry Seasoning
1 tablespoon Parsley
1 teaspoon Rosemary
1/4 cup Chicken Broth
Preheat oven to 350 degrees F. Cut lemons in half and juice them. Reserve the juice into a measuring cup and set aside. Cut the remaining lemon rinds into halves or quarters, depending on their size; set aside. Mix the lemon juice, chicken broth, 1 minced clove of garlic, salt, ground black pepper, parsley and rosemary together in the measuring cup; set aside.

Place the second minced clove of garlic and the lemon rinds into the cavity of the chicken. Season the outside of the chicken with just a tad of salt and ground black pepper. Pour a little bit of the lemon juice mixture over the top of the chicken. You will want to reserve most of this liquid.

Put the chicken into the oven and bake for approximately 90 minutes or until the pop-up timer states it is done. About every 30 minutes during the baking process baste the chicken with the lemon juice & chicken broth mixture. During the last 10 minutes of the baking process remove the cover from the roasting pan so that the chicken gets a nice brown color. Remove from oven and serve.

Seahawks, Patriots and Katy Perry … but is your party menu set yet? I think it’s pretty safe to say that chicken wings are always a favorite so I wanted to share two great options to upgrade your wings this year, courtesy of Colman’s Mustard!

Season your fried or baked chicken wings by tossing them in Colman’s Mustard Zesty Dry Rub or Colman’s South Carolina BBQ Sauce

Colman’s Mustard Zesty Dry Rub Recipe

1/3 cup Garlic Powder
1 1/2 tbsp Cumin, ground
2 1/3 cup Brown Sugar
1 tbsp Cayenne
¼ cup Colman’s mustard powder
1/4 cup Cinnamon or canella, ground
2 cup La Colombe Decaf. Espresso, ground
1 1/2 cup Salt, kosher
1/2 cup Black Pepper, ground

Mix all together in a bowl and store in a sealed jar in a cool, dry place.

Colman’s Mustard South Carolina BBQ Sauce Recipe

1/2 cup Colman’s Prepared Mustard
1/2 cup honey
1/4 cup apple cider vinegar
2 tablespoons ketchup
2 tablespoon brown sugar
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce

Mix all together in a bowl, and let sit covered in the refrigerate for at least 24 hours before using to allow the flavors to blend. Keep refrigerated and use within 2 weeks.

About Colman’s Mustard: Established in 1814, Colman’s Mustard of Norwich has been recognized widely as the iconic English mustard in the U.K using a unique and zesty blend of brown mustard and white mustard seeds. Colman’s Mustard provides a pure, fiery and complex condiment for all recipes and dishes. Visit www.colmansusa.com for more information.

A slow cooker is a great small kitchen appliance to use all year long, especially during the hot summertime months when you don't want to heat up your kitchen. The crockpot is also a great appliance for those of you who lead very busy lives or work outside your home. You can assemble all of your recipe ingredients together the night before or early in the morning. Slow cook your meal all day long on the low setting and when you get home from work, dinner is done.

This recipe is very easy to prepare, only requires a few different ingredients and will make 6 hearty servings. Perfectly for family dinner night!

Slow Cooker Cheesy Chicken Recipe

6 boneless chicken breasts
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder
2 teaspoons parsley
2 (10.75-oz.) cans condensed cream of chicken soup
1 (10.75-oz.) can condensed cheddar cheese soup

Rub chicken breasts with salt, ground black pepper, parsley and garlic powder. Place the seasoned chicken breasts in a slow cooker (crock pot) and pour the canned soups over the top. Cover and cook for 6 to 8 hours on the low setting.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

We love to use our barbecue grill to cook healthy and delicious dinners for our family. In addition, we love quick & easy recipes that don't require a boat load of ingredients. This particular recipe for grilled margarita chicken only requires two main ingredients and then your basic staples. You can easily double up the ingredients if you are cooking for a crowd.

Grilled Margarita Chicken Recipe

2 large boneless, skinless chicken breasts
1/4 cup Margarita Drink Mix (liquid, bottled)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

In a large bowl, place your chicken breasts and then pour the liquid Margarita drink mix on top. Cover the bowl and refrigerate for 4 hours to marinate your meat. Remove from refrigerator. Use tongs to lift the chicken out of the liquid. Season both sides of the chicken with salt and ground black pepper, rub it in so it sticks to the poultry.

Place chicken breasts on a hot preheated grill and grill each side for 5 to 7 minutes. It won't take long for them to cook up. Once they are done, remove and let stand for 3 to 5 minutes before serving.

To Print: You can print this recipe by clicking on the SHARE button located at the bottom of the post. A new window will open, then click on PRINT and the recipe will load into the window for printing.

Chicken and various types of poultry are very versatile in the kitchen. You can prepare chicken a gazillion different ways and never get tired of it. At least twice a week, we have chicken here in our home and to keep things interesting are always looking for new chicken recipes.

Today's recipe is courtesy of the great folks at Friends Fun Wine. You can learn more about the company and their products by visiting their site online.

Grilled Chardonnay Chicken Recipe

· 1/2 cup Friends Fun Wine® Chardonnay Coffee Cappuccino™
· 6 chicken thighs boneless, 6 ounces each
· 2 tablespoons ginger
· 1 Vidalia Sweet onion
· 2 tablespoon olive oil
· 6 garlic cloves
· 1 can Coconut Cream
· 1 tablespoon nutmeg
· 1 tablespoon salt
· 3 tablespoons Hot & Sour Chili sauce
· Pineapple

Season steaks with salt and nutmeg. Mix ginger, garlic cloves, Friends Fun Wine® Chardonnay Coffee Cappuccino™, Coconut cream, nutmeg and chili sauce in large bowl. Add chicken thighs to marinate for at least 6 hours (best overnight). Sautee onion with olive oil and put aside for garnish. Grill the chicken thighs and garnish.

To Print Recipe: Click on the share button located at the bottom of this post. A new window will open. Then click on PRINT and the recipe will load into the window for printing.

During this time of the year we use our barbecue grill at least 3 times a week to make our dinner. It is much quicker than using the oven plus we are not running up our air conditioning bill by heating up the kitchen. Every week we look for new grilling recipes online to try out. We are pretty adventurous when it comes to food and recently this recipe was sent over to us to share with all of you from COOKINA.

The Asian Grilled Pineapple Chicken Recipe is courtesy of COOKINA and Celebrity Chef George Duran that's perfect for bringing tropical flavors to your BBQ.

Asian Grilled Pineapple Chicken Recipe

¼ cup reduced sodium soy sauce
2 tablespoons honey
2 cloves garlic, minced
1 tsp. freshly grated ginger
1 20 ounce can pineapple chunks, plus juicer from the can
2 large boneless, skinless chicken thighs


Directions: In a re-sealable plastic bag add all of the ingredients above, seal, shake carefully and allow chicken to marinate in refrigerator for at least 30 minutes. Pre-heat the grill on high heat and place your COOKINA Barbecue Reusable Grilling Sheet on the grill. Grill chicken and pineapple chunks on your COOKINA Grilling Sheet. Cook chicken on both sides until cooked and caramelized, about 4-5 minutes on each side. Cook pineapple chunks until browned, mixing it once in a while, about 10-15 minutes. Remove chicken and pineapple from grill, season with salt to taste and serve.

To Print: Click on the share button located at the bottom of this post. A new window will open. Click on the PRINT button and the recipe will load into the window for easy printing. Enjoy!

My mother and grandmother are both excellent cooks and one of the areas that they are best at is when it comes to make homemade soups and stews from scratch. When I was a little girl and even now as an adult...every time I get sick and I am not feeling well, my mother comes over and makes up a big batch of homemade chicken noodle soup.

This soup is not spicy at all and it's gentle on the tummy when you are not feeling well. In less than 45 minutes (from prep time to cooking time) your batch of homemade chicken noodle soup is on the dinner table.

Mom's Homemade Chicken Noodle Soup

1 bag pasta egg noodles
3 large skinless, boneless chicken breasts
1 carton chicken stock (broth)
1 small box sliced carrots
2 to 3 stalks celery, sliced
2 to 3 cups water
1/2 teaspoon salt
1 tablespoon parsley
3/4 teaspoon ground black pepper
4 tablespoons finely chopped onion


Cook the egg noodles according to package instructions. While the pasta is cooking, boil up the chicken in a separate pot with water until the chicken is done. Drain away water from pasta and set aside. Drain away the water from the cooked chicken and run the chicken breasts under cool tap water. Once cool, cut up the chicken into 1/4" and 1/2" pieces.

Pour the carton of chicken stock into a large stock pot along with 2 to 3 cups of water. Add in the sliced carrots, sliced celery, salt, ground black pepper, parsley and the finely chopped onion. Once the water is boiling, boil on high for 3 minutes and then reduce heat to medium. Stir in the cooked egg noodles and the cooked chopped chicken. Simmer soup over medium heat for 10 to 12 minutes, stirring often. Serve immediately with your favorite home baked dinner rolls.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.

We enjoy various chicken dinners at least twice a week here in our home. With that said, we do get bored with having the same old chicken dish and are always looking for new delicious chicken recipes to try out in our home. When looking for recipes, we look for ones that are easy-to-prepare and use ingredients that we can find in any grocery store.

The great folks over at IMUSA sent over this recipe for me to share with all of my Shakin N Bakin Foodie Blog readers. It looks easy to prepare and wow...delicious looking too! Adding this one to my recipe box for sure!

Celebrity Chef and mom herself, Michelle Bernstein, has created an exclusive recipe for IMUSA for her delicious Pumpkin Seed- Crusted Chicken - a tantalizing dish that combines savory and sweet flavors for the ultimate eating experience. Best part about it? It's super easy to make. Packed with lite and healthy ingredients, Mom won't have to spoil her healthy diet and you won't have to do much work to create it. The appetizing flavors of this recipe are perfect to satisfy not only the mature taste buds of mom but the kids will also love the sweetness of the pumpkin seeds.

Pumpkin Seed Crusted Chicken Recipe

1 cup pumpkin seeds
1 teaspoon ancho powder
Salt and freshly ground black pepper
1 teaspoon thyme (fresh, chopped)
1 cup goat cheese
4 (12 ounce) chicken breasts, skin and wing bone attached
2 tablespoons extra-virgin olive oil

Toast the pumpkin seeds and ancho powder in the IMUSA sauté pan on medium high heat. Remove, crush in the IMUSA Bamboo Mortar & Pestle, and place in a large bowl. Add salt, pepper and fresh thyme. Stuff the goat cheese underneath the chicken skin of the breast then dredge the chicken on both sides in the mixture and remove. Heat the IMUSA sauté pan on medium heat, add olive oil. Place the chicken, skin side down into the pan. When it becomes golden, flip the chicken and place into the oven for 12 to 15 minutes. Serve with a green salad or favorite vegetables.

Disclosure: The recipe and photograph are courtesy of IMUSA. Please visit their web site for additional recipes and for information on the kitchen tools & products that they sell. No compensation has been received and I am NOT affiliated with the company in any way.

Note: You can print out this recipe by clicking on the SHARE button at the bottom of this post. A new window will pop up, click on the PRINT button and the recipe will load into the window for printing.

My family loves Mexican cuisine and we probably eat Mexican at least twice a week. Often times we get bored with preparing the same old recipes so I was pretty excited when this recipe landed in my email box and I was asked to share it with my foodie blog readers.

Cinco de Mayo commemorates the Mexican army’s victory over France at the Battle of Puebla during the Franco-Mexican War, and has evolved into a celebration of Mexican culture and heritage. Celebrations in the United States often extend beyond the actual day to encompass an entire week, with parades, festivals and fiestas that include music, dancing, and food.

A dish like Mango Chicken Quesadillias takes the very traditional Mexican dish but combines shredded chicken with brown mustard, honey and Tabasco creating a flavorful filling and adding mango for a sweet twist. By preparing the meal on the IMUSA Cast Aluminum Comal the food is made healthier and the non-stick surface leaves clean up a breeze. Bringing a vigorous, home-style aroma to the party, this traditional Mexican dish will smells as delicious as it tastes.

IMUSA’s Mango Chicken Quesadillas Recipe
· brown mustard 3 tablespoons
· honey 2 tablespoons
· Tabasco or hot sauce 3 teaspoons
· salt 1 teaspoon
· Whole rotisserie chicken 1
· mozzarella 1 cup
· small red onion 1
· bunch cilantro 2.1
· ripened mango 1
· 8-10 inch flour tortillas
· non-stick spray
· sour cream, optional

1. Combine first four ingredients in a small bowl and mix with shredded chicken.
2. Heat a large IMUSA cast aluminum Comal on medium heat and spray lightly with some non-stick spray.
3. Add flour tortilla and spray top side with more non-stick spray.
4. After a minute, flip the tortilla and evenly spread ½ cup of cheese.
5. Then spread on half of the tortilla some chicken mixture, onions, cilantro, and mango.
6. Fold over tortilla, like a book, and allow cheese to melt completely. Cut into 4 wedges and serve with sour cream, if desired.

Disclosure: This recipe and photo is courtesy of IMUSA. 

This post brought to you by Boar’s Head Brand. All opinions are 100% mine.
We are a big lunch meat family. My husband packs a lunch 3 out of 5 days a week for work and I enjoy a good sandwich time to time myself. With that said, we quickly become board with just the standard old sandwich and often look for new recipes and sandwich ideas.

Did you know about the Boar’s Head Boldest Bracket Challenge that is going on right now? It is going on in conjunction with March Madness. I love it when companies tie in their promotions around current events. Don't you? Always so much fun!

The new Boar's Head line of products include the new Blackened Turkey and the new Horseradish Cheddar Cheese for a truly unique flavor adventure! Don't they sound good? Yes, they do! The new line of premium meats were inspired by exotic destinations from around the world. A flavor adventure for us all!

Check out all of these yummy selections below:

Blackened Oven Roasted Turkey Breast 
Chipotle Chicken Breast 
Jerk Turkey® Breast 
NEW Horseradish Cheddar Cheese  
3 Pepper Colby Jack® Cheese 
Chipotle Gouda Cheese 
Fiery Chipotle Gourmaise™

Boar's Head has the Boldest Bracket Challenge going on right now where fans can vote on their favorite sandwich for a chance to win some awesome prizes!!! Plus, just checking it out and voting will give you some new ideas on what kind of sandwiches you can make to spice up your lunchtime meal too! They will be giving away things like t-shirts, Boar's Head products and a grand prize of an iPad and a gift card! Cool!!!

I went over to check it all out and I voted for the Spicy Jerk Turkey Melts which really look delicious! They all looked good, but that one really tempted my taste buds! Doesn't that look delicious? I love anything Colby Jack cheese!!!

I would love to invite you to participate and vote too! It only takes a minute and you might just win some awesome prizes for participating. You can grab all of the information from their site and you will want to head on over to Facebook to see all of the participants and vote on your favorite. Leave me a comment below telling me which one you voted for and why! I would love to know!

Today I would like to introduce you to the gourmet food company called Sunrise Specialty Foods based out of the great state Pennsylvania, my home state! The company has been in business for over 20+ years and offers nationwide shipping and they deliver close to 500 homes in the Pittsburgh, PA. area.

The company offers over 100 premium quality food items such as: USDA Prime Beef, Chemical-Free Wild Caught Seafood, Bison, Elk, Free Range Chicken and more! Every item is individually vacuum packed, flash frozen and delivered to your front door. These are all high-quality food products, that just can't be found in your local neighborhood grocery store. The company offers free shipping on all orders over $200.00, so fill up that freezer and save! Everything comes nicely shipped in a cooler with lots of dry ice to keep them frozen.

How Your Products Come Shipped

Over the next several weeks I will be reviewing several of their food items here on our Shakin 'N Bakin Foodie Blog and our sister Two Classy Chics blog. I think you will love all of the food selections and I will be sharing some really easy recipes to go along with them.

Today I am sharing with all of you my review on the delicious Lemon Chicken Breast Cutlets from Sunrise Specialty Foods. Each cutlet is 5 oz. and they are sold in packages of 4 or 16. Just a piece of advice...this chicken is some of the best I've ever had so please consider ordering the 16 piece set. Once you try it, you will definitely want more!

This boneless, skinless chicken breast cutlets are marinated in a delicious lemon herbal sauce. It is their #1 best selling chicken recipe! After just one taste of this, you will completely understand why it is a best seller!

The chicken comes vacuum packed, frozen and in a cooler with a lot of dry ice. Ours arrived perfectly frozen and had absolutely NO frost on it whatsoever! These chicken breast cutlets are perfectly trimmed and the 5 oz. portion size is just perfect.

Lemon Chicken from Sunrise Specialty Foods

We decided to bake ours in the oven on 350 degrees F. and within 35-40 minutes our dinner was done. The entire time they were baking, you could smell deliciousness coming from inside our oven so we knew we were in for an awesome treat once they were done.

They were very flavorful, moist and were easy to cut with a fork. The texture was smooth and the seasoning was just perfect! Hubby and I quickly cobbled them up (yes, we each had two) and left the table with our tummy's very happy & satisfied. It is nice when you can prepare a gourmet meal and all of the work is done for you, except the baking!

Seriously, the Lemon Chicken is some of the best chicken we have ever had. That includes high-end meals at a fine restaurant or meals made here at home. This chicken rocks!!! A definitely must-try!

Reader's Coupon Code: Place any size order and get either 2 FREE Jumbo Lump Crab Cakes or 4 FREE Pecan Crusted Tilapia. In the comment section of the order form you will want to put one of these two coupon codes: Classy/Cakes or Classy/Pecan to get it! Yay! You will love them!!! This coupon expires 06-30-2014.

Disclaimer: Shelly Hill has personally reviewed the product listed above. Shelly has not received any monetary compensation for her review. Shelly did receive a free product to try out so she could evaluate and use it for her review. Her thoughts & opinions in this review are unbiased & honest and your opinions may differ. The Shakin N Bakin Blog is not responsible for delivery/shipping of giveaway items won from this blog nor are we responsible for mis-use or injury caused by items won from this Blog. Content on this blog is copyrighted, all rights reserved. We reserve the right to legally pursue anyone who violates our rights and/or steals our copyrighted material.

During the winter season I tend to make a lot of homemade soups and stews. Just last week I decided to make a batch of classic chicken and rice soup since my husband wasn't feeling well. When I make chicken and rice soup, I make it the classic way with just a handful of ingredients.

This recipe will make 3 to 4 hearty servings. I like to serve it with either saltine crackers, oyster crackers or those crunchy breadstick style crackers.

Homemade Classic Chicken and Rice Soup Recipe

4 cups cooked white rice, water drained
2 cartons Pacific Foods chicken broth
2 large boneless, skinless chicken breasts, cooked & diced
2 stalks of celery, diced
1/8 cup onion, finely diced
1/4 teaspoon ground black pepper
1 tablespoon dried parsley
1/2 cup of water

Toss all of the above ingredients into a large saucepan or stock pot. Cook on medium temperature for 10 minutes, reduce heat and simmer on low for 10 additional minutes to allow the celery and onion to cook and infuse in with the rest of the ingredients.

Note: You can print out this recipe by clicking on the "share" button located at the bottom of this post. Once you click on the button, find the PRINT button and the recipe will load into a new window for printing.