Tag: COOKING THURSDAY

COOKING THURSDAY ~ HAWAIIAN CHICKEN BOWLS ~ BLOG 365.260D

Think beach side island vibes in paradise and this recipe will take you there! There’s something so enticing about feeling that ocean breeze and the scent of grilled chicken mixing with the tangy sweetness of pineapple dancing in the air to make you think and feel tropical warmth no matter what time of year you make this dish.

HAWAIIAN CHICKEN BOWL adapted from WEEK NIGHT DISHES 

1 pound boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 tablespoon avocado oil

  • In a large skillet over medium-high heat, heat the oil.
  • Add the chicken and cook3-4 minutes per side until browned on all sides and fully cooked through.
  • Remove and set aside.

1 cup canned pineapple chunks, drained and juice reserved
1/2 red onion, sliced thin, divided
1/2 cup diced red bell pepper

  • In the same skillet, add a splash of the reserved pineapple juice and toss in the pineapple chunks, half the red onion and the red bell pepper, sautéing 3–4 minutes until slightly caramelized and softened.

2 cloves garlic, minced
1/4 cup Bragg’s liquid aminos
2 tablespoons QUALITY honey
1 tablespoon cornstarch
1/4 teaspoon ground ginger

  • In a small bowl, whisk together the liquid aminos, honey, garlic, ginger, 2 tablespoons of reserved pineapple juice and cornstarch until smooth.
  • Pour this into the skillet with the pineapple and veggies, stirring constantly 2-3 minutes until thickened.

2 cups cooked jasmine or brown rice
Reserved 1/2 red onion, sliced thin
1 small bunch green onions, sliced
Thinly shredded carrots, for garnish
Chopped parsley, for garnish
1 tablespoon sesame seeds, for garnish

  • 
Return the chicken to the pan and stir to coat with the sauce.
  • Simmer for another minute or two, letting all the flavors come together.

  • Scoop warm rice into bowls.
  • Top with the chicken-pineapple mixture.
  • Sprinkle with green onions, reserved red onion slices and sesame seeds if desired.

NOTES:

  • I often substitute Yakisoba noodles for the rice.
  • I also like to use tenders and cook them before cutting into chunks.

COOKING THURSDAY ~ HONEY LIME CHICKEN with MANGO SALSA ~ BLOG 365.260B

Quick, flavorful and juicy chicken dish perfect for warm-weather meals. Marinated in a zesty honey lime marinade and then grilled or baked to complete perfection before being topped with a refreshing mango salsa that adds a spicy sweetness.

HONEY LIME CHICKEN with MANGO SALSA adapted from BETTER HOME BASE   
CHICKEN
2 LARGE boneless skinless chicken breasts
2 tablespoons QUALITY honey
2 LARGE limes, juiced and zested
2 tablespoons avocado oil
2 cloves garlic, FINELY minced
1 teaspoon ground cumin
½ teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste

  • In a small bowl, whisk together the honey, lime juice, lime zest, oil, minced garlic, cumin, paprika, salt and pepper.
  • Place the chicken in a resealable bag and pour the marinade over it.
  • Let it marinate for AT LEAST 30 minutes, or up to 12 hours for maximum flavor.

MANGO SALSA
1 LARGE ripe mango, diced
¼ cup red onion, FINELY chopped
1 small jalapeño seeded and minced, +/- for heat, optional
FRESH chopped cilantro, for garnish
Juice of 1 LARGE lime
FRESH ground sea salt and pepper ,to taste

  • In a medium bowl, combine the diced mango, red onion, jalapeño (if using), and cilantro.
  • Squeeze in the fresh lime juice and season with salt and pepper.
  • Stir well and let it sit for 10-15 minutes to allow the flavors to meld.

ASSEMBLE & SERVE you can grill, pan sear or bake this chicken easily.

  • While the salsa is resting preheat the grill to medium-high heat.
  • Grill the chicken 5-6 minutes per side, or until the internal temperature reaches 165°.
  • Let the chicken rest for 5 minutes before slicing.
  • Slice the cooked chicken and place it on a serving plate.
  • Spoon the fresh mango salsa over the top.
  • Serve immediately with rice or tortillas.

NOTES: Alternative methods.

PAN SEARING
Heat 1 tablespoon of oil in a large skillet over medium-high heat.
Cook the chicken for 5-7 minutes per side, or until fully cooked through.
Remove from heat and let it rest before serving.

BAKING
Preheat the oven to 400°.
Place the chicken in a baking dish and bake for 20-25 minutes or until cooked through.
Let it rest for a few minutes before slicing.

COOKING THURSDAY ~ TERIYAKI PINEAPPLE CHICKEN & RICE RICE STUFFED PEPPERS ~ BLOG 365.253D

The perfect combination of savory teriyaki flavor mixed with the sweet burst of pineapple makes a tangy savory flavor profile all nestled in flavorful peppers making it an all-in-one meal. This recipe is quick and delicious with a fun twist on the classic stuffed pepper. These can be prepared well in advance for making any weeknight meal quick, easy and flavorful.

TERIYAKI PINEAPPLE RICE STUFFED PEPPERS
adapted from GOURMET MARTHA 

4 large red, yellow or orange bell peppers, tops and seeds removed ~ save pepper tops
1 tablespoon avocado oil

  • Preheat the oven to 375°.
  • Place bell peppers cut side up in a baking dish.
  • Drizzle with oil and bake for 10 minutes, just to soften them slightly.

1 pound cooked chicken breast, shredded or diced (rotisserie chicken makes an easy short cut)
2 cups cooked rice, slightly cooled
1 cup canned pineapple tidbits, drained
1/2 cup teriyaki sauce
1/2 teaspoon garlic powder
1 small bunch green onions, sliced
reserved tops, FINELY chopped
FRESH black pepper, to taste

  • While the peppers are baking, combine the cooked chicken, cooked rice, pineapple tidbits, teriyaki sauce, garlic powder, green onions, diced pepper tops and black pepper in a large bowl, mixing until everything is evenly coated and well combined.

1 cup shredded Monterey Jack or Mozzarella cheese, optional!!! We prefer them without it.
2 green onions, sliced, optional, for garnish
Sesame seeds, optional, for garnish

  • Remove the peppers from the oven and stuff with the chicken and rice mixture, pressing the filling down gently to pack it in well.
  • Sprinkle the tops of the stuffed peppers with shredded cheese.
  • Return the stuffed peppers to the oven and bake for another 30-45 minutes or until the cheese is melted, bubbly, and golden and the peppers are tender.
     
  • Remove the peppers from the oven and let them cool slightly.
  • Garnish with sliced green onions and sesame seeds, if desired.
  • Serve warm.

NOTES:

  • Go easy on using any salt as the teriyaki sauce is quite salty on its own.
  • I often prepare these in advance – to a point. Prepare them through the filling, cover and refrigerate until ready to bake. Bring to room temperature before baking. You may have to bake them 5-10 minutes longer to cook all the way through if they have been refrigerated.

COOKING THURSDAY ~ MEXICAN STREET CORN CHICKEN PASTA SALAD ~ BLOG 365.253C

MEXICAN STREET CORN CHICKEN PASTA SALAD adapted from LE  CREME DE LA CRUMB  serves 8

SALAD
3 cups baby spinach
2 cups shredded chicken, rotisserie chicken works well
3 cups cooked bowtie pasta noodles or campanelle noodle
2 ears FRESH corn
2 teaspoons avocado oil
FRESH ground sea salt and black pepper, to taste
2 avocados, sliced
½ cup black beans, drained and rinsed
1 bunch cilantro, chopped
½ red onion, thinly sliced
1 bunch green onions, sliced thin
½ cup crumbled cotija cheese
Lime wedges, for serving

  • Brush corn with oil and season with salt to taste. Grill over medium-high heat for 5-10 minutes, turning throughout, until kernels begin to char. Allow to cool slightly before using a sharp knife to cut kernels from the cobs. 

  • In a large bowl combine spinach, chicken, pasta, grilled corn, avocados, black beans, cilantro, onions, and cheese.

DRESSING

⅓ cup Duke’s mayo
1 teaspoon cayenne pepper
2-3 cloves garlic, FINELY minced
2 tablespoons freshly squeezed lime juice

  • In a small bowl, whisk together dressing ingredients and set aside. 

  • Pour dressing over the top over prepares salad and toss to combine.
  • Serve immediately


COOKING THURSDAY ~ NO BAKE LEMON STRAWBERRY DELIGHT ~ BLOG 365.253B

This super simple no bake cheesecake recipe full of fluffy layers of lemon and strawberry no-bake cheesecake on top of a sweet and salty golden cookie crumb crust that will make your table shine. If that isn’t enough, add fluffy vanilla whipped cream topped with fresh diced strawberries and crunchy Oreo cookie crumbs for a cool and creamy summer vibed dessert. This recipe adapts to just about any flavor combination you can dream up. If you choose darker flavors or even chocolate pudding, change up the Oreos accordingly.

NO BAKE LEMON STRAWBERRY DELIGHT adapted from DELISH

20 finely crushed golden Oreos, plus 3 finely chopped for topping
1/4 teaspoon kosher salt
4 tablespoons unsalted butter, melted, cooled

12 ounces cream cheese, softened

3/4 cup plus 1 tablespoon confectioners’ sugar, divided

1 + 1/2 teaspoon PURE vanilla extract, divided

2 1/4 cups heavy cream, divided

5 teaspoons strawberry gelatin powder (strawberry Jell-O)
5 teaspoons lemon gelatin (lemon Jell-O)
2/3 cup fresh strawberries, hulled, finely chopped

  • In a large bowl, whisk crushed cookies and salt.
  • Pour in butter and stir until combined.
  • Press into bottom of an 8×8 inch glass baking dish.
  • Refrigerate until ready to use.
  • In another large bowl, using a handheld mixer on medium-high speed, beat cream cheese, 3/4 cup confectioners’ sugar, and 1 teaspoon vanilla a couple minutes until smooth and creamy.
  • Add 1 1/2 cups cream and beat 2-3 minutes more until light and fluffy.
  • Divide evenly into 2 bowls.
  • Add lemon gelatin powder to one bowl of cream cheese mixture and beat a minute or so until combined and uniform in color.
  • Spread onto crust, smoothing the top with an offset spatula.
  • Add strawberry gelatin powder to the other bowl of cream cheese mixture and beat a minute or so until combined and uniform in color.
  • Spread on top of lemon layer, smoothing the top with an offset spatula.
  • Refrigerate until cold and set, at least 2 hours and up to 1 day.
  • When ready to serve, in a medium bowl, using handheld mixer on medium-high speed, beat remaining cream, confectioners’ sugar, and 1/2 vanilla until stiff peaks form.
  • Spread whipped cream over strawberry layer.
  • Sprinkle with FRESH chopped strawberries.
  • Sprinkle with chopped cookies and serve immediately.

NOTES:

  • You can SHORT CUT the whipped cream layer by either using cool whip or canned whipped cream when serving.
  • You can also crumb the cookies in a small food processor with the salt and melted butter for a finer crumb. 

COOKING THURSDAY ~ PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS ~ BLOG 365.253A

PINEAPPLE SALSA CHICKEN VERDE ENCHILADAS adapted from HALF BAKED HARVEST 

1 pound boneless skinless chicken tenders or small breasts
2 tablespoons avocado oil
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon smoked paprika
FRESH ground sea salt and black pepper, to taste
1 Poblano pepper
2 cups salsa Verde
1 cup cooked rice
1/2 cup FRESH chopped cilantro
10-12 golden blend tortillas
1 cup FINELY shredded cheddar cheese
1/2 cup shredded Monterey jack cheese

  • Preheat the oven to 350°.
  • Lightly oil a baking dish and set aside.
  • Rub chicken with the avocado oil.
  • Places chicken pieces in a single layer on a baking sheet.
  • Season with salt and pepper.
  • Whisk together the chili powder, cumin, and paprika and sprinkle over chicken pieces.
  • Add the Poblano to the baking sheet.
  • Transfer baking sheet to the oven and bake for 20 minutes or until the chicken is cooked through. Shred the chicken with two forks.
  • De-seed the Poblano and cut into slices.
  • Add the shredded chicken and Poblano to a bowl.
  • Add 1/2 cup salsa Verde, the rice, half the cheese, and the cilantro to the chicken and toss to combine.

  • Pour 1/2 cup of the salsa Verde onto the bottom of a 9×13 inch baking dish.
  • Spoon a little of the chicken mixture down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish.
  • Pour the remaining salsa Verde over top of the enchiladas.
  • Top with the remaining the cheese.
  • Bake for 15-20 minutes, until the cheese has melted.
  • Remove and top with the Pineapple Avocado Salad.

PINEAPPLE AVOCADO SALSA

1 avocado diced or sliced
1 cup FRESH chopped pineapple
1 jalapeno seeded + chopped
Juice of 1 LARGE lime
1/3 cup FRESH chopped cilantro

  • Gently toss together all the ingredients in a mixing bowl.
  • Keep stored in the fridge for up 2 days.

COOKING THURSDAY ~ STREET CORN CHICKEN RICE BOWL ~ BLOG 365.246D

STREET CORN CHICKEN RICE BOWL adapted from Cocina Republic

Start with tender chicken thighs, grilled corn, creamy Cotija cheese, and a tangy lime sauce for a fresh base and then make it your own by adding your favorite toppings. We like to add fire roasted corn, black beans, minced onion and avocado.
CHICKEN
4 boneless and skinless chicken thighs
Juice of 1 LARGE lime
1 tablespoon avocado oil
1 teaspoon Pampered Chef Chile Lime seasoning
2-3 cloves garlic, FINELY minced
½ teaspoon onion powder
FRESH ground sea salt and black pepper

  • Add chicken thighs to large resealable bag.
  • Combine lime juice, avocado oil, minced garlic, chile lime seasoning, onion powder, salt and pepper.
  • Marinate for AT LEAST 15-30 minutes in the refrigerator.
  • Heat a skillet over medium-high heat.
  • Sear chicken for 8-10 minutes per side until done.
  • Rest, then slice.

TOPPING
1 cup sweet corn kernels sautéed or grilled, if possible
1 small can green chiles, drained well
¼ cup thinly sliced red onion
1 cup sour cream, divided
2 tablespoons Duke’s mayonnaise
½ cup Cotija cheese crumbled, plus extra for garnish
1 teaspoon chili powder
FRESH ground sea salt and black pepper, to taste
1 LARGE lime cut into wedges, for serving

  • Mix 1 cup grilled corn or sauteed sweet corn, green chiles, ¼ cup thinly sliced red onion, sour cream, mayonnaise, Cotija cheese and 1 teaspoon chili powder.
  • Add salt, pepper and lime juice to taste.

ASSEMBLY
3 cups cooked rice
Fresh cilantro for garnish
Sour cream

  • Add rice followed by sliced chicken, street corn topping, extra Cotija and cilantro to each bowl.
  • Garnish with lime wedges.
Drizzle extra sour cream on top if desired.
  • Serve warm with an optional squeeze of lime.

COOKING THURSDAY ~ CHICKEN VEGETABLE SHEPHERDS PIE ~ BLOG 365.246C

CHICKEN VEGETABLE SHEPHERDS PIE Serves 6 to 8
TOPPING
2 1⁄2 pounds rus­set pota­toes, peeled and cut into chunks
FRESH ground kosher salt
1⁄4 cup sour cream
5 tablespoons unsalted but­ter, sliced
1⁄4 cup WHOLE milk

  • In a large sauce­pan, com­bine pota­toes with enough cold salted water to cover by 1 inch.
  • Bring to boil over high heat.
  • Reduce heat to medium-low; sim­mer 20 minutes until pota­toes are tender.
  • Drain pota­toes and return them to sauce­pan.
  • Add sour cream, but­ter and milk. Mash well.
  • Sea­son to taste with salt.
  • Cover to keep warm; set aside.

FILLING
5 tablespoons unsalted but­ter
1 yel­low onion, chopped small
1 cel­ery rib, chopped
4 gar­lic cloves, finely minced
1⁄3 cup WONDRA flour
2 cups WHOLE milk
2 cups homemade chicken broth
1 tablespoon finely chopped FRESH lemon thyme
4 cups diced rotisserie chicken
3 cups frozen mixed peas and car­rots, thawed
1 teaspoon Worcester­shire sauce
Pinch cay­enne pep­per
FRESH ground sea salt and black pep­per
3 tablespoons freshly grated Par­mesan
2 tablespoons FRESH chopped pars­ley

  • Heat oven to 400°.
  • Lightly oil a 9″ x 13″ bak­ing dish.
  • Melt but­ter in another sauce­pan over medium.
  • Add onion, cel­ery and gar­lic, cooking and stir­ring often for 5-7 minutes until veget­ables are tender.
  • Whisk in flour. Cook 1 minute, stir­ring often.
  • Gradu­ally stir in milk and broth, then thyme.
  • Increase heat to high and bring to a boil, stir­ring often.
  • Reduce heat to medium-low and sim­mer, stir­ring often 3-5 minutes, until sauce is lightly thickened.
  • Stir in chicken, peas and car­rots, Worcester­shire and cay­enne.
  • Sea­son with salt and black pep­per to taste.
  • Spread filling in dish.
  • Spoon top­ping over filling and spread as evenly as pos­sible.
  • Sprinkle with Par­mi­gi­ano.
  • Bake 30-40 minutes until top is lightly browned and sauce is bub­bling.
  • Sprinkle with pars­ley and serve immediately.

COOKING THURSDAY ~ CHILI con CARNE QUESO CUPS ~ BLOG 365.246B

CHILI con CARNE QUESO CUPS serves 12
Football season has officially begun. It’s time to pull out the game day recipes for tailgating.

CUPS
2 tablespoons avocado oil
1 LARGE spring onion, chopped
3 cloves garlic, FINELY minced
2 tablespoons chili powder
1 teaspoon cumin
¼ teaspoon cayenne
1 teaspoon dried oregano
FRESH ground sea salt and black pepper, to taste
1 pound QUALITY ground beef
14 ounce can crushed tomatoes
1 can black beans, drained and rinsed

  • Preheat oven to 350°.
Heat oil in skillet over medium heat.
  • Add onion and sauté 5 minutes until softened.
  • Add garlic and sauté for another minute.
  • Mix in spices, salt, and pepper, stirring for a minute until spices are fragrant and evenly coat the onion. 

  • Add beef, cooking until browned and crumbled and well mixed with spices.
  • Add tomatoes and bring to a SLOW boil.
  • Simmer until chili is slightly thickened, about 10-15 minutes.
  • Stir in black beans and cook for 5 more minutes, then remove from heat and set aside.

QUESO
8 ounces grated sharp cheddar cheese
1 tablespoon cornstarch
1 cup evaporated milk

  • Add milk into a small sauce pan.
  • Toss the cheese and cornstarch together and then add to the saucepan.
  • Cook over low heat, regularly stirring 3-5 minutes until cheese melts and sauce is thickened.
  • Remove from heat and set aside.

ASSEMBLY & GARNISH
6 large flour tortillas
Green onions, thinly sliced
Sliced olives, optional
Sour cream

  • Cut off the top, bottom, and side edges of a tortilla until it becomes a square.
  • Cut in half horizontally and vertically so there are four small squares. Repeat with five more tortillas.
  • 
Spray a muffin tin with non-stick cooking spray.
  • Nestle a tortilla square into each muffin mold so that it forms a small cup.
  • Add a tablespoon of chili to each tortilla cup.
  • Layer in a tablespoon of queso. 
Bake for 10-15 minutes.
  • 
Top with green onions and sour cream.
  • Enjoy!

NOTE: I sometimes cheat and use Old El Paso Creamy Queso Sauce 🙂

COOKING THURSDAY ~ CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE & HOMEMADE ENCHILADA SAUCE ~ BLOG 365.246.A

Your cast iron will be your best friend for this recipe. It is simple one pan dish, but oh so tasty. The original recipe called for ground chicken, but I prefer a VERY small diced chicken. You can alternately used diced rotisserie chicken and if you do add the rotisserie chicken LAST.

The more veggies the better! You could incorporate red or green bell peppers, green chilies, shallots or red onion if you prefer. As for the seasonings they can also be adjusted to your personal tastes also. I often use a Pampered Chile Lime mix.

CREAMY GREEN CHILE CHICKEN ENCHILADA BAKE adapted from HALF BAKED HARVEST 

2 tablespoons avocado oil
1 pound FINELY diced chicken – ground beef or pork work well also
1 Vidalia onion, small chopped
1 jalapeno, FINELY diced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
1 cup homemade chicken broth
12 ounces salsa verde ** see note
2 ounces cream cheese, at room temperature
1/2 cup FRESH chopped cilantro
1 1/2 cups shredded Mexican cheese blend
6 golden blend tortillas, warmed
Cotija cheese, avocado, sliced limes, sour cream, green onions, guacamole and/or jalapeños, for serving

  • Preheat the oven to 400°.

  • In a large oven-safe skillet over medium high heat add the oil,
  • Add the meat, onion, and peppers, cooking 5-7 minutes until completely browned and broken into small pieces.
  • Add the chili powder, paprika, and garlic powder, 1 cup homemade chicken broth, 1 cup salsa verde and season to taste with FRESH ground sea salt and black pepper.
  • Simmer 5-8 minutes.
  • Mix in the cream cheese until creamy.
  • Remove from the heat and stir in the cilantro.

  • Sprinkle shredded cheese down the center of each tortilla, tuck, and roll. Reserve some for topping.
  • Place the tortillas, seam side down over top of the meat layer.
  • Pour the remaining salsa Verde over top.
  • Top with the remaining shredded cheese.
  • Bake for 15-20 minutes, until the cheese has melted.

  • Serve warm, drizzled with sour cream, a squeeze of lime and season to taste.
  • Top with avocado, cilantro, chopped green onions, and jalapeños…
  • Enjoy!

NOTE: Homemade Enchilada Sauce works well as an alternative when using beef or pork.


HOMEMADE ENCHILADA SAUCE
2 cloves garlic, FINELY minced
2 tablespoons avocado oil
2 tablespoons WONDRA flour
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons Italian seasoning
1 tablespoon brown sugar
3 1/2 cups homemade chicken stock
4-6 tablespoons QUALITY tomato paste
FRESH ground sea salt and black pepper, to taste

  • Blend all together.

COOKING THURSDAY ~ SMOKEY CARAMELIZED BALSAMIC CHICKEN ~ BLOG 365.239D

I had a bottle of liquid smoke sitting in my cupboard and I wasn’t sure what to do with the rest of it.

Until now. I’ve made this chicken several times and it’s always a hit with the family. It’s a quick and simple way to dress up ordinary chicken in a delicious and healthy way.

SMOKEY CARAMELIZED BALSAMIC CHICKEN

old ingredient list & instructions

2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
1 cup water
2 cloves garlic
3 – 6 ounce boneless chicken breasts
2 tablespoons balsamic vinegar
2 teaspoons brown sugar
salt and pepper

  • In a large pan, melt butter with 1 teaspoon of the liquid smoke.
  • Toss onions in and saute for a few minutes or so.
  • Season chicken with salt and pepper, add to pan and brown for about 10 minutes, turning once.
  • Remove to a plate, add garlic and one cup water to the pan, boil for about 1 minute scraping up the browned bits.
  • Return chicken to pan, cover and simmer until chicken is cooked through, about 20 – 30 minutes.
  • Move chicken to one side of pan (or briefly remove), and stir in brown sugar, balsamic vinegar and 1 teaspoon liquid smoke.
  • Boil uncovered until slightly thickened.
  • Move the chicken around in the delicious liquid to slightly caramelize on the chicken.
  • Serve with flavored onions over the chicken.

updated ingredient list & instructions
2 tablespoons butter
2 teaspoons liquid smoke, divided
1 medium onion, finely diced
3-4 cloves garlic, FINELY minced
2 teaspoons liquid smoke
1/4 cup balsamic vinegar
3 tablespoon avocado oil

3 tablespoons brown sugar
4 (6-8 ounce) boneless, skinless chicken breasts

FRESH ground sea salt and black pepper
Chopped fresh parsley, for serving

  • In a medium bowl, whisk garlic, vinegar, oil, brown sugar, rosemary and thyme together.
  • Generously season to taste with FRESH ground sea salt and pepper.
  • Reserve ¼ cup marinade for grilling.
  • Add chicken to bowl and toss with marinade to combine.
  • Cover bowl and refrigerate overnight preferably, but at least 30 minutes. 
  • Prepare a grill for medium-high heat; preheat 5 minutes.
  • Grill chicken 5-6 minutes per side, basting with reserved marinade and turning halfway through, until 165° temperature is reached. 
  • Transfer chicken to a platter.
  • Top with parsley.
  • Serve immediately.

March 30, 2011 = original post
updated August 27, 2026

COOKING THURSDAY ~ FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory) ~ BLOG 365.239C

Fried Mac & Cheese Bites are a flavorful twist on the kid classic Kraft Mac & Cheese only made in adult flavors. It combines the gooey pasta with a crunchy breading to make one delectable bite!

Cheesecake Factory has a massive menu. You could literally eat something entirely different every visit and probably not repeat yourself for months. Yet, I have favorites that I get almost all the time. This recipe is one of those and now that I have perfected them at home I’m free to try something new on the menu 🙂

FRIED MAC & CHEESE BITES (copy cat Cheesecake Factory)

1 pound Elbow Macaroni
1/2 cup butter
1/2 cup Wondra Flour
3 cups WHOLE milk
1 cup heavy cream
2 cups shredded SHARP cheddar cheese
1 cup seasoned bread crumbs
FRESH ground sea salt and black pepper, to taste

  • Prepare the elbow macaroni in a large pot of salted water for 7 minutes or until just tender.
  • Drain and set aside.
  • In a saucepan, melt the butter over medium heat.
  • Whisk in the flour until that mixture is smooth and has turned golden.
  • Slowly add milk and heavy cream, stirring until it thickens.
  • Mix in cheese, salt and pepper, to taste until the cheese is melted and everything is combined.
  • Fold in the macaroni until evenly coated.
  • Refrigerating before shaping not only makes it easier to handle it helps the bites hold their shape throughout the next steps.  
  • LET IT COOL COMPLETELY!! This step before shaping the bites is a crucial step!!!!

 

  • Using clean or gloved hands, roll the prepared mac and cheese into large 2-inch balls.
  • Place balls onto a baking sheet lined with parchment paper.

  • Place the baking sheet in the freezer for 1 hour to allow them to set and firm up. Making sure the balls are really firm and “solid” will help them hold their shape during frying.

1/2 cup all-purpose flour
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon paprika
3 LARGE eggs, beaten
1 1/2 cups CRUSHED panko breadcrumbs

  • In a shallow dish, whisk together the flour, salt, pepper and paprika until well combined.
  • In another shallow dish, add the beaten eggs.
  • In a third shallow dish, place the panko breadcrumbs.
  • Remove the mac and cheese balls from the freezer. Reshaping as needed into balls.
  • Dredge each mac and cheese ball into the flour mixture, shaking off any excess.
  • Dip the floured mac and cheese ball into the beaten eggs, ensuring it is completely coated.
  • Press the coated mac and cheese ball into the panko breadcrumbs, gently pressing to ensure it is fully covered. Repeat this process for all the mac and cheese balls.
  • Once breaded, place the mac and cheese balls back onto the baking sheet and return them to the freezer for an additional 30 minutes. This will help the coating set and adhere better during frying.

Oil, for frying
Marinara sauce, for serving
Chopped fresh parsley, for garnish, optional
Shredded Parmesan cheese, for garnish, optional

  • Heat vegetable oil in a deep fryer or large pot to 360°.
  • Fry the mac and cheese balls in SMALL batches (DO NOT CROWD THE PAN) 5-7 minutes, or until they turn golden brown and crispy. Move them around frequently while frying to ensure even cooking.

  • Once fried, use a slotted spoon or tongs to remove the mac and cheese balls from the oil and transfer them to a paper towel-lined platter to drain excess grease.
  • Serve the mac and cheese balls hot with marinara sauce for dipping.
  • Garnish with chopped fresh parsley and shredded Parmesan cheese.
  • Serve immediately after frying while they are still hot and crispy!

NOTE: Don’t be afraid to change up your breading seasonings or even your cheese flavors, but remember that cheddar cheeses hold together better when frying so you don’t have a super gooey mess.