Archives for category: mayo

Using just 5 simple ingredients you can make a delicious teriyaki chicken dish, on a bed of fluffy rice, topped with a sriracha cream sauce. This was so super delicious I can’t wait to make this recipe again.

Baked Teriyaki Chicken with Sriracha Cream Sauce - so easy and delicious. This is one of my ALL TIME faves. Can't wait to make this recipe again!

You could also lighten it up by using a bed of greens instead of rice, and make it into a salad.

Baked Teriyaki Chicken with Sriracha Cream Sauce

WHAT YOU NEED:

  • 1 lb uncooked boneless skinless chicken breasts, cut into chunks
  • 1 c uncooked rice
  • 1/2 c teriyaki sauce
  • 1/4 c mayonnaise
  • 1-2 Tbs sriracha sauce
  • optional toppings: sesame seeds, green onions

WHAT YOU DO:

  • Prepare rice according to package directions (I used my all time fave rice cooker.)
  • While the rice is cooking preheat oven to 425°F.
  • Line an 8×8 baking pan with foil and spray with non-cook cooking spray.
  • Place chicken pieces into the baking pan, pour teriyaki sauce on top, and cover pan with foil.
  • Bake for 20-25 min then remove from oven.
  • Flip the chicken pieces over and spoon teriyaki from the pan on top of the chicken.
  • Return to the oven, uncovered, for 5-8 min, or until chicken is cooked through. Cooking time will depend on the size and thickness of the chicken pieces.
  • To make the sriracha cream sauce, whisk together the mayo and sriracha until combined. Place in a squeeze bottle, or a ziplock sandwich bag with a tiny piece of a corner snipped off.
  • To serve, place rice on a serving platter, then add cooked chicken, and top with teriyaki sauce from baking pan, cream sauce (I placed it in a ziplock bag, clipped the corner, and squeezed it on), and optional toppings.

recipebookandmore.wordpress.com

Baked Chicken Teriyaki with Sriracha Cream Sauce

recipe adapted from chelseasmessyapron.com

squeeze bottles

Here’s a freezer recipe that was sooo delicious: CHEDDAR RANCH CHICKEN. I thought I had made this before so I didn’t get any photos of after it was done. Then I realized I was thinking of the Ranch Parmesan Chicken, not this Cheddar Ranch chicken. Po-tate-o po-tah-to 😉

We actually liked this one even better, I think the cheese made it extra tender.

Cheddar Ranch Chicken - includes freezer instructions. Make a double batch and freeze the extra. Could sub out the mayo for Greek yogurt.

adapted from thisthatkelsey.tumblr.com

WHAT YOU NEED:

4 boneless chicken breasts – uncooked
1/2 c. mayo
2 Tbs. dry ranch seasoning (packet)
1/2 c. shredded cheddar cheese
1/2 c. panko breadcrumbs
Cooking spray

WHAT YOU DO:

If preparing right away

  • Preheat oven to 425F
  • Place chicken in a baking dish
  • In a small bowl, combine mayo, ranch, and cheddar cheese
  • Spread this combination on top of the chicken
  • Sprinkle the Panko on top and spray lightly with cooking spray
  • Bake for 25 minutes or until chicken is cooked

If freezing

  • In a gallon ziplock freezer bag, combine chicken, mayo, ranch, and cheddar cheese and knead together to mix
  • Label with a permanent marker as pictured above, then freeze
  • Prepare according to directions on freezer bag

Need more freezer meal ideas? Here’s one for Cheesy Pork Chops and Potatoes

Crock Pot Garlic Ranch Chicken — I have a new favorite easy freezer chicken recipe. Even our pickiest eater wanted seconds, then ate leftovers for lunch AND dinner the next day. It was so tender it practically fell apart when I took it out of the CrockPot. The hubs topped his side of rice with sauce from the bottom of the Crock Pot – garlicky ranchy goodness.

Love bacon? Add some bacon crumbles: Bacon Ranch Garlic Chicken Recipe

 

garlic ranch chicken
WHAT YOU NEED:

  • 4 uncooked boneless chicken breasts
  • 1 package of dry ranch dressing mix
  • 1 c. milk
  • 1 c. mayonnaise
  • 1 tsp. minced garlic

WHAT TO DO:

If freezing, place all ingredients in a Ziplock bag, smoosh together to mix. Label with a permanent marker and freeze. To serve, thaw then cook in slow cooker on LOW for 4-6 hours.

If eating right away, mix all ingredients in slow cooker and cook on LOW for 4-6 hours.

adapted from fabulesslyfrugal.com

Easter 2013 – We used our dyed eggs for a batch of Deli-Style Egg Salad.

I love egg salad with yellow mustard and onions, both of which are in this version.

deli style egg salad

The measurements for the mayo, mustard, and onion are approximate, since I mixed everything together to taste. Literally, to taste, ha 😉 I also added a little extra mayo to make it creamier than usual.

MIX TOGETHER:

egg salad