Lovin' From the Oven

Baked Buffalo Chicken Popcorn With Creamy Buffalo Honey Dip

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IMG_5035Today kicks off Dine LA’s Restaurant Week! There are so many restaurants to try in so little time. Do you have plans to try any of the places? The only one on my list that I have right now it Arroyo Chop House in Pasadena. It’s a pretty safe choice and it’s not so far away from us.

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We’ve been eating out a lot more recently. Probably because it’s too hot too cook and I’m lazy. Does that make me a terrible wife? Sorry, DH. Oh, how I wish one of us could cook! That would make life so much easier.IMG_5033

Until then, I’ll keep trying. Slowly, but surely. I’ll make edible food eventually!

This baked buffalo chicken popcorn is not as flavorful as I would have imagined. There’s a lot of ingredients for a mediocre taste. The dipping sauce was definitely not for me. The honey in it threw me off. I prefer a strong and spicy dipping sauce, not something semi-sweet. Mayonnaise mixed with hot sauce alone probably would have been fine.IMG_5021

This recipe could use some improvements, but I’m not too sure what. Perhaps I had too much batter/breading for each piece of chicken? Less breading per chicken piece would have better since they were a little dry. Oh well, better luck next time!

Recipe from Carlsbad Cravings.

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Baked Buffalo Chicken Popcorn With Creamy Buffalo Honey Dip

Ingredients

  • 1 1/2 lbs. chicken breasts, pounded thin, cut into 1" pieces
  • 3/4 cup AP flour
    • Panko Breading
  • 1 1/4 cups panko breadrumbs
  • 1/2 cup fine cornmeal
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/4-1/2 teaspoon cayenne pepper
    • Buffalo Egg Wash
  • 2 eggs
  • 1/4 cup Frank’s Hot WINGS Sauce (not their regular hot sauce)*
    • Creamy Honey Buffalo Dip
  • 2 tablespoons honey
  • 1/4 cup mayonnaise (I use light)
  • 1/4 cup nonfat Greek yogurt
  • A couple dashes - 1 teaspoon Frank’s Hot Wings Sauce

Directions

  1. Line a baking sheet with foil and preheat oven to 425 F.
  2. Pour flour into a bowl.
  3. In another large bowl, mix together Panko Breading ingredients.
  4. In a third bowl, whisk together 2 eggs and 1/4 cup hot sauce.
  5. Add chicken to flour mixture and toss until coated. Dip chicken in egg/buffalo sauce mixture and let any excess drip off before tossing into the breading mixture.
  6. Bake for 20-25 minutes.
  7. Meanwhile, make the Creamy Honey Buffalo Dip by whisking all the ingredients together. Serve with the hot popcorn bites!
https://lovintheoven.com/baked-buffalo-chicken-popcorn-with-creamy-buffalo-honey-dip/

Salmon Patties

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On Tuesday, March 10th, it’s National Pack Your Own Lunch Day! I know, I know, there’s literally a day for everything, but it keeps my calendar fun. I try to pack my lunch as often as I can in order to save money and eat a little healthier. I know that whenever I buy my lunch, I don’t always choose the healthiest option.

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Now, Chicken of the Sea® has created flavored salmon pouches to make packing your lunches that much easier. I’ve always been a fan of the tuna pouches, but salmon is a game changer! They’re shelf-stable and naturally high in protein and Omega-3 fatty acids. My doctor just told me that I need to eat more of that in order to lower my cholesterol.

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The pouches come in a variety of flavors and are light, a cinch to open, and compact. They’ll fit in any lunchbox. I always take a couple on my work trips because they’re great to keep in my bag and easy to eat in a hotel room. Plus, I’ll actually feel full after eating it and stop my mindless snacking!

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In this case, I actually used the pouches to bake with. There’s a ton of recipe ideas on Chicken of the Sea’s website!

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The original recipe said to bake for 45 minutes, but I thought that was a little long. I think 30-35 minutes would have been more appropriate. It could have been my oven, though. Just keep an eye on your patties and make sure they don’t over bake!

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To help you “Pink Up Your Lunch,” I’m doing a giveaway sponsored by Chicken of the Sea with a “Pink Up Your Lunch” kit! The kit includes:

  • Samples of our Flavored Salmon Pouches (Barbeque, Lemon Pepper and Sweet & Spicy)
  • Chicken of the Sea Pink Collapsible Bento Box
  • “Pink Up Your Lunch” Lunch Pail
  • “Pink Up Your Lunch” T-shirt

Enter via the rafflecopter below:

a Rafflecopter giveaway

I’m also doing a separate giveaway on my Instagram, so head over there for another chance to win!

Recipe slightly adapted from Chicken of the Sea. I didn’t do the lemon sauce, but I did serve mine with a bit of tzatziki sauce on the side.

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Salmon Patties

Ingredients

  • 1 pouch (5 oz) Chicken of the Sea Premium Skinless/Boneless Pink Salmon
  • 3/4 cup milk
  • 1 cup soft bread crumbs
  • 1 egg, beaten
  • 1/4 cup finely chopped spinach
  • 1 tsp minced onion
  • 1/2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/9 tsp pepper

Directions

  1. Preheat oven to 350.
  2. Combine salmon, milk, bread crumbs, egg, spinach, onion, Worcestershire sauce, salt, and pepper. Mix well.
  3. Spoon into eight greased muffin cups.
  4. Bake for 35 minutes, or until browned.
https://lovintheoven.com/salmon-patties/

I received the products to review from Chicken of the Sea, but the opinions are expressed are my own.

Lemon Chicken Orzo Soup

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I am such a weakling when it comes to cold weather. It dropped down to 65 degrees F last week in Los Angeles, and I was busting out all of the blankets to put on the couch. My feet were freezing and I was wearing ponchos in the house. My DH thought I was crazy.

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Still, I’d take cold weather over scorching hot ones any day. I love staying in and cuddling with a cup of tea. Throw in a bowl of soup and I’m done for. Soup is actually one of the dishes that I feel comfortable cooking (and that’s saying a lot!). It’s lot a crockpot on the stove. Throw the ingredients together and let the soup simmer for a couple of minutes. Done.

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This was a warm and hearty soup. The lemon flavor truly shines through and meshes wonderfully with the orzo and chicken. Recipe adapted from Cooking Light.

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Lemon Chicken Orzo Soup

Ingredients

  • 1 tablespoon olive oil
  • 1 1/2 tablespoons dried onion
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced into 1/4 inch thick
  • 1 celery stalk, thinly sliced
  • 4 cups water
  • 4 cups (2 cans) chicken stock
  • Juice of 2 lemons
  • 2 teaspoons dried basil
  • 2 teaspoons garlic powder
  • 8 oz (1.5 cups) orzo pasta
  • 2 chicken breasts, cubed
  • Salt and pepper, to taste

Directions

  1. In a large stockpot, heat the olive oil over medium-high heat. Add the onion, garlic, carrots, and celery and cook until tender, about 5 minutes.
  2. Add the chicken broth, lemon juice, dried basil, and garlic powder and bring to a boil. Cover, reduce heat to low, and cook for 20 minutes.
  3. Add the shredded chicken and orzo to the pot and cook for about 10 minutes, until the orzo is tender.
  4. Season with salt and pepper to taste before serving.
https://lovintheoven.com/lemon-chicken-orzo-soup/

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