Cranberry Glazed Meatballs

Flavorful, moist meatballs bathed in a tart yet sweet cranberry sauce for a savory contrast.

Pesto Stuffed Chicken

Tender chicken encapsulating a cheesy basil pesto with a crispy Parmesan cheese coating.

Chicken Tortas

Tender chicken, along with creamy avocado, juicy tomato, savory queso fresco, red onion, a bit of cilantro, and some sour cream lime dressing, pressed between crispy torta rolls for some delightfully scrumptious chicken tortas.

Nutty Asian Chicken Strips

Chicken strips coated with crunchy peanuts and dipped in a savory ginger and lime sauce.

Meatballs with Hoisin Cilantro Sauce

Asian-inspired, flavor-loaded meatballs with scallions, ginger, and sesame oil in a Hoisin based sauce.

Curry Chicken

Coconut milk, simmered into a complex curry with tomatoes, then served with seared chicken over brown rice for one scrumptious curry chicken.

Chicken Pot Pie

After making the pie crust, I needed to make the chicken pot pie filling. I'd never successfully made a chicken pot pie before, but I knew it needed chicken (obviously) and some mixed vegetables. I thought I'd throw some chopped onion in as well for additional flavor, and since there were already carrots and onion in the mix, I thought some celery would also go well. However, since I didn't have any, I substituted celery seed. I also threw in some oregano and bay leaves for good measure. The primary difference I made this time was that I just used gravy instead of using cornstarch and some combination of water, stock, milk, or cream as a thickener. I'm not sure why that made such a huge difference since gravy is basically drippings, corn starch, and some combination of water, milk, or cream, but it really did. Once the filling was complete, all that remained was making the crust. Although there's a wide variety of crusts available, I wanted to make an all butter pie crust, or pâté brisée, because that's what I think of as going with chicken pot pie, and I have it say, it was worth the effort! The entire apartment also smelled delicious while baking this pie!

Chicken Pot Pie

by CJ Huang

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			chicken, cooked and shredded
			2	onions, chopped
		1/2 teaspoon		oregano
			2	bay leaves, crushed
		2 cups		gravy	I wanted a drier pot pie so that not all the filling would come out, but if you wanted a more moist filling, you could add more gravy.
		1/2 teaspoon		celery seed	I didn't have any celery, but you could use 3 stalks (chopped) instead.
	12 ounces			mixed vegetables	I used carrots, corn, green beans, peas, and lima beans.
		1/4 teaspoon		pepper
			1	pie crust, bottom crust prebaked, top crust unbaked	I used carrots, corn, green beans, peas, and lima beans.

Methods:

1. Mix onions with gravy and cook until onions are translucent.
2. Add all remaining ingredients except pie crust and mix well over medium heat.
3. Pour filling into prebaked bottom crust, and form unbaked top crust over filling.
4. Poke some holes with a fork or cut some slits in the top crust before baking.
5. Bake at 350F until warmed through and top crust flaky.

Apricot Chicken

Juicy chicken, cooked to a spicy and fruity perfection.

Rosemary Baked Chicken

An easy method for oven-baked rosemary drumsticks encased in crispy skin.

Sesame Chicken

One of the most popular recipes here is my Sesame Chicken Sauce, and one questions I often get is "How do I make Sesame Chicken with this Sesame Chicken Sauce?" Well, here's your answer! I opted for pan frying since I don't have a deep fryer. Plus, it's easier and healthier, although most restaurants will deep fry the chicken. I also didn't marinate the chicken ahead of time (didn't have time), but you could freezer marinate for a last minute meal full of flavor. Serve with some rice and greens, and you've got a meal tastier and healthier than take out!

What are some of your favorite things when ordering takeout?

Sesame Chicken

by CJ Huang

Make yourself some Sesame Chicken that's better than takeout!

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
				chicken, cut into chunks
			1	egg, beaten
				Sesame Chicken Sauce
				flour
				cornmeal	optional - I like to include some because of the texture it provides.

Methods:

	1. Gather all materials.
	2. Dip the chicken into the eggs and then cover with flour.
	3. Pan fry the breaded chicken chunks in a bit of oil until crispy and cooked through.
	4. (optional) Drain off a bit of the oil on paper towels. I like to save on paper towels by using one layer of paper towel on top of newspaper so the newspaper does most of the work.
	5. Pour the Sesame Chicken Sauce into a pan, and add the chicken, mixing until chicken covered with sauce.

Taquitos

These flavorful and cheesy taquitos make an amazing on the go snack or meal. Almost like a taco burrito!

Slow Cooker BBQ Chicken

Make your own slow cooker BBQ chicken on a bed of sweet potatoes for some delectable and flavorful sweet potatoes. A main dish and a side in one!

Chicken Tostadas

I've made various sorts of quesadillas over the years. One thing about quesadillas is they can get a bit soggy over time. I also saw tostadas for sale recently, so I thought about using those instead of regular tortillas. (Of course, I had to make my own. :P You can make them the same way as tortilla chips, just don't cut them beforehand.) I stayed pretty basic with these - just a bit of chicken, salsa, avocado, and of course, cheese. Give them a try and see what you think!

Do you prefer the crunchy open faced tostada or a soft quesadilla?

Chicken Tostadas

by CJ Huang

Try these chicken tostadas - avocado and salsa on top of a crispy, crunchy tostada layered with cheesy goodness.

Prep time: 5 minutes
Cook time: 15 minutes
Total time: 20 minutes
Yield: 4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
			8	tostadas
	4 ounces			cheese, sliced or shredded
221 grams		2 cups		chicken, shredded
285 grams		1 cup		pico de gallo
			1	avocado, sliced

Methods:

	1. Gather all materials.
	2. Layer cheese, tomatoes, and chicken on a tostada. Heat until cheese melted. Place another tostada on top and garnish with additional tomatoes and avocado.

Shared with: Wonderful Wednesday, Wednesday Showcase, Waste Less Wednesday, What's Cookin' Wednesday, Creative Ways, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Happiness is Homemade, What's for Dinner?, Nifty Thrifty Sunday, Sustainable Sunday, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday, #recipeoftheweek

General Tso's Meatballs

General Tso's Chicken is one of James' favorite things to order at Chinese restaurants, so when I saw this recipe for General Tso's Meatballs on I Breathe, I'm Hungry, I knew I had to give it a try. We didn't have any ground chicken or turkey, so I substituted ground beef. Since then, we've also tried it with ground pork. Great results each time! Aside from changing the meat, I didn't add any water into the sauce. I thought the amount of liquid was good for the amount of meatballs, and we still had a bit of sauce left over at the end. I'm thinking maybe I'll have to freeze these meatballs premade - they were so tasty!

What's your favorite dish to make in meatball form?

General Tso's Meatballs

by CJ Huang

Sweetly spicy and slightly tangy, you've got to try this General Tso's in meatball form!

Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 42 meatballs

Materials:

Mass	Weight	Volume	Number	Material	Notes
	1 pound			ground meat	I used beef.
		2 tablespoons		ginger, grated
		1/4 cup		green onions, sliced
		2 teaspoons	2 cloves	garlic, minced
		1/4 cup		almonds, ground	or 5 tablespoons breadcrumbs
			1	egg
		1/2 teaspoon		sesame oil
		3 tablespoons		rice vinegar
		3 tablespoons		soy sauce
		1 tablespoon		honey
		1 teaspoon		chili pepper flakes

Methods:

	1. Gather all materials.
	2. Combine meat, ginger, green onions, garlic, egg, and almonds. Mix all materials until homogeneous.
	3. Pan fry meatballs until crispy or bake at 350F for 15 minutes.
	4. Meanwhile, heat sesame oil, rice vinegar, soy sauce, honey, and chili pepper flakes. Pour over cooked meatballs.

Shared with: Wednesday Showcase, Waste Less Wednesday, What's Cookin' Wednesday, Creative Ways, Throwback Thursday, Foodie FriDIY, Pinworthy Projects, Happiness is Homemade, Nifty Thrifty Sunday, What's for Dinner Sunday, Over the Moon, Melt in Your Mouth Monday, What'd You Do This Weekend?, Turn It Up Tuesday

Chicken Pot Shepherd's Pie

Combine chicken pot pie and shepherd's pie into one warming and flavorful dish.

Chicken Bean Quesadillas

Cheesy chicken quesadillas with beans and a bit of spice.

Crockpot Rotisserie Chicken

I'm excited to introduce Kelly from Semi Homemade Mom! I'm definitely a fan of efficiency, and she shares quite a few shortcuts to get your meal on the table faster or more efficiently. :) A slow cooker is one really good way to decrease the amount of work needed to get a totally tasty meal, so I hope you'll all give Kelly a warm welcome as she shares her Crockpot Rotisserie Chicken!

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Hello Morsels Of Life readers! My name is Kelly, also known as the Semi Homemade Mom. I'm an elementary teacher and I live in Pennsylvania with my husband Paul and two little boys, Silas (3) and Wesley (15 months). I love finding shortcuts in the kitchen and sharing my recipes with you. I hope you'll join me!

One of my prized possessions is my Crockpot. Seriously, I'm not sure what I did without that thing! I use it at least once a week and I LOVE trying new things in the Crockpot. Did you know you can cook a "rotisserie" chicken in your slow cooker?? SO easy and SO good, I'm telling you! No need to dirty lots of pans either, just plop the chicken in there with the rub and you're good to go!

Crockpot Rotisserie Chicken

from Busy Mommy
A complete rotisserie chicken - seasoned and cooked in the crockpot.


Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours, 10 minutes
Yield: 6 servings

Materials:

• 4 pound whole chicken


• 2 tablespoons paprika


• 1/2 teaspoon cayenne (optional)


• 1 tablespoon dried, minced onion


• 3 cloves garlic, minced


• 1 teaspoon salt


• 1/2 teaspoon black pepper, fresh ground

Methods:

1. Spray inside of the crockpot, in goes chicken!


2. In separate bowl, mix together the rest of the ingredients to form a paste. Add a little water if needed.


3. Rub paprika mixture all over chicken.


4. Cover and cook on low 6 hours or on high 3 hours. Mine was actually done a lot sooner than that because I had one of those nifty pop up thingys, see:

YUM! Mouth watering dinner with lots of leftover chicken, too!

Thanks so much CJ for having me today, I hope to see you all over at Semi Homemade Mom sometime!

Caramelized Baked Chicken Legs

I'm excited to introduce Danielle from Mostly Food and Crafts as the first guest poster on Morsels of Life! Danielle often shares tasty eats, and I know I can always look forward to her bookmarks every Saturday. There's always some tasty treat or fun craft. :) So, without further ado, let's welcome Danielle and her scrumptious recipe - Caramelized Baked Chicken Legs!

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Hi Everyone! My name is Danielle and I blog over at Mostly Food and Crafts. I blog mostly about cooking for and with my family.

I am so excited to be guest posting here at Morsels of Life today.

I would love it if you stopped my blog to say "Hi" and check out some of my other recipes and crafts.

Delicious and easy Caramelized Chicken Legs the whole family will love.

Chicken Yakisoba

Stir fry chicken and any vegetables you have around with some noodles for a quick, easy, and tasty yakisoba.

Skillet Chicken Nachos

A filling dip with creamy beans, sweet crisp vegetables, and delectable chicken all enveloped in velvety cheeses.