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What's for Dinner: Chicken Taco Twist

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For Faraz's birthday dinner, tonight, I made this chicken taco twist. I saw this idea for a twisted bread sometime ago, I think on Pinterest, and changed it up to my liking.

Cut them as small or large of a serving as you would like.

What you need:

• ground chicken
• taco seasoning
• bell peppers, diced
• 2 tubes of [refrigerated] french bread
• Egg, lightly beaten
• Oregano

I doubled the recipe and made two twists today.

What I did was:

1. Season your ground chicken with black pepper, garlic powder, paprika, cayenne pepper, and chili powder. Cook it over medium heat before adding in the [low sodium] taco seasoning. Mix well.
2. Add in the diced bell peppers [I used red and yellow ones today] and mix it with the chicken for a few minutes before removing it from the heat.
3. Preheat your oven to 350 degrees. Line a baking tray with foil [for easy cleanup].
4. Meanwhile, with the french bread dough: score the top from one end to the other [in both loaves]. Next, using your fingers, spread open the dough a few inches to create an indent in the middle for the filling.
5. Add in the chicken mixture. Now, using your fingers again: pinch the dough together to closing around the mixture completely. Repeat the process with the second bread.
6. Transfer both loaves onto the lined tray [seam side down], one next to the other. Next, twist the two bread dough with one another as if you were creating a braid.
7. Brush on the beaten egg on top of the twisted bread. Create score marks/slits on top of the bread dough [for ventilation].
8. Sprinkle some oregano on top.
9. Bake in your preheated oven, for about 30 minutes. Or until the top is golden brown and the bread is completely cooked through.
10. Since I was making two sets, I repeated the process of steps 4-9 a second time.
11. Slice and serve!

For dessert, I made [individual-sized] chocolate frosted "donut" cakes.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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What's for Dinner: Barbecue Chicken

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BBQs are a favorite around here from spring through fall [and often even in the midst of winter]. In fact, we have already done a barbecue a handful of times in the mere few weeks the weather has been nice. Not to mention I love how healthy it is the way I make mine. 

Typically I take scored chicken [leg and thigh pieces] and marinate it with black pepper, garlic powder, cayenne pepper, paprika, lemon juice, yogurt, raw papaya, some tandoori masala and some tikka masala. Working with scored chicken does wonders for the marinade to seep inside. Some days, I use my homemade tandoori masala mix instead, which you can find by clicking here. 

Let the chicken marinate before cooking it over the charcoal on the barbecue grill outside. 

This recipe is so versatile and I have used this recipe in many ways: cooked slowly over low heat on the stove, in my George Foreman grill, in the oven, with boned-in meat and boneless: it's a fail proof go-to recipe. Not to mention I have used the chicken in many things: on top of pizza, in wraps, burgers, and pita pockets to name just a few from the top of my head. The possibilities are endless. 

Serving this chicken barbecued alongside the raita I mentioned on this post is absolutely delicious and a perfect pair.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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What's for Dinner: Baked Boneless Chicken Wings

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I turned my boneless chicken wings recipe into a healthier version today [Friday night] by baking them. Full of flavor, without the oil/frying factor.

Here's how I made it today:

1. Preheat your oven to 450 degrees. Line a baking tray with foil. Spray non-stick cooking spray over the foil.
2. I seasoned boneless chicken cubes with black pepper, paprika, garlic powder, cayenne pepper, chili powder, and onion powder. Mix in an egg.
3. Meanwhile, [in a ziploc bag] season your flour with black pepper, garlic powder, paprika, cayenne pepper, and chili powder.
4. In batches, coat all of your chicken with the flour mixture. Just add the chicken into the ziploc bag and shake well until it's nicely incorporated.
5. Transfer your coated chicken onto the lined foil tray. Before transferring it into your preheated oven, spray non-stick cooking spray over the top of the chicken.
6. Bake the chicken, in your preheated oven, for about 10-12 minutes.
7. Meanwhile, mix your [heated up] hot sauce and about a tablespoon of [melted] butter.
8. Let your chicken cool for a few minutes once it is out of the oven before coating it with the sauce.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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What's for Dinner: Sweet Chili Shrimp

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For dinner tonight, I recreated the Sweet Chili Shrimp appetizer from Red Lobster. I made a homemade version of Sweet Chili Shrimp [and served it over a bed of lettuce]... and it tasted spot on. By the way, click here for my version of their Cheddar Bay Biscuits which would be great to serve alongside this shrimp!


What I did was basically make my popcorn shrimp recipe to start off. Minus the salt, since I was adding sauce. And I added chili powder and onion powder to the shrimp.

1. So: I took [small] shrimp [peeled and deveined] and seasoned it with black pepper, garlic powder, paprika, cayenne pepper, onion powder and chili powder.
2. Next, add in an egg [amount depending on how much shrimp you are working with... just enough to "wet" the shrimp so the breading sticks].
3. When you are ready to fry the shrimp: in a ziploc bag [for convenience and easy cleanup], add in flour [amount depending on how much shrimp you are working with] and season the flour with black pepper, garlic powder, paprika, cayenne pepper and chili powder. Shake well to make sure the flour is thoroughly seasoned.
4. Add in the shrimp, in batches, to the flour. Shake well.
5. Finally, fry the shrimp until they are golden brown!

Meanwhile, for the Sweet Chili sauce, I just used a store-bought sauce today. I wanted to make sure the taste would be accurate, and it was, so next time I'll experiment with making the sauce completely homemade too. That's not to say, the store-bought wasn't a great help/alternative: I'm all about semi-homemade/getting some help from the store when I can, but I do like controlling the quantity/quality of ingredients in my food which is why I prefer homemade when I can. 

Today, I used the Sweet Chili sauce from the brand "Frank's Red Hot".

1. After allowing the fried shrimp to cool somewhat for a few minutes, toss the shrimp with the sauce. Coat all the shrimp with the sauce.
2. Once your shrimp is coated, transfer it on top of the [chopped] bed of lettuce.
3. Optional: for presentation purposes, adding a sprinkle of chopped scallions on top would be a great touch.

P.S. This post is a part of my "What's for Dinner" series, where I share what I've been cooking and my recipes. Grab and share my button:

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