• Mix together spice blend in a small bowl and sprinkle and rub the spices into both sides of the chicken thigh.  The main seasoning in this recipe is oregano but you could substitute that out for another favorite seasoning such as rosemary, basil, thyme or whatever your favorite is.
• Place the chicken skin side down onto the baking sheet.

• Drizzle the skinless side of the chicken thigh half of a mixture of olive oil, lemon juice and lemon zest.  So much good flavor here!

• Bake at 350 degrees F for 15 minutes.
• Remove chicken from oven, turn the pieces over and drizzle/brush with the remaining olive oil mixture.
• Return chicken to oven and bake until chicken is cooked through (165 F) and the skin is golden brown and crispy, about 15 more minutes.

If you like Oregano Chicken try these delicious chicken dishes:

• Pork with Basil Sauce
• 30 Minute Pan Fried Chicken
• Spicy Honey Chicken
• Asian BBQ Chicken
• One Pan Spicy Chicken

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Oregano Chicken

Oregano chicken is easy to prep and only takes 30 minutes in the oven.

Course Main Course, Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 332kcal

Author Leigh Anne Wilkes

Equipment

• Sheet Pan
• Measuring Spoons
• Meat Thermometer

Ingredients

• 6 chicken thighs with the skin and bones
• 2 tsp dried oregano
• 1/2 tsp minced onion
• 1/2 tsp garlic powder
• salt and pepper to taste
• 1/4 cup olive oil
• 1/2 lemon juiced
• zest of one lemon!

Instructions

• Rinse your chicken and then pat dry.
• Mix together seasonings.
• Rub the seasonings over the chicken pieces and place top side down in a 9 x 13 baking dish.
• Mix together your oil, lemon juice and zest.
• Drizzle half the mixture over the chicken.
• Bake in 350 degree oven for 30 minutes.
• Half way through turn the chicken pieces over and drizzle with the remaining lemon juice mixture.
• After meat is cooked place the pan under your broiler for 5 minutes to crisp up the skin if needed. Watch carefully!

Notes

1. 1. Use fresh oregano instead of dried oregano if you prefer. Use twice as much fresh oregano as dried oregano.

1. 1. Instead of oregano, use your favorite herbs or combination of herbs and seasoning. To keep it simple you could just use Italian Seasoning with some salt and pepper.

1. 1. If you. prefer you can use chicken breasts.  I recommend using chicken breasts with the bone in and the skin on – cooking time will vary though. Be sure to use a meat thermometer to check the internal temperature.

Nutrition

Calories: 332kcal | Carbohydrates: 2g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 111mg | Sodium: 88mg | Potassium: 252mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 22mg | Iron: 1mg

Continue reading Oregano Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

This recipe has been an old Wilkes family go to dinner for years. It had been a while since I made it but made it for dinner last week and my husband told me at least three times during the meal how much he liked it.  I always get at least one Yum but when I get it three times I KNOW it’s a good one. This one’s a 3 YUM recipe! I decided it was about time I shared it here on the blog.

The sauce for this stir fry is a delicious combination of oyster sauce, sesame oil, soy sauce and rice vinegar. They can all be found on the Asian aisle of your grocery store.  They help give this dish it’s great taste. Like a lot of Asian recipes there are quite a few ingredients involved but don’t let that scare you away!

Ingredients Needed

• Chicken Thighs, boneless, skinless
• Chicken Broth
• Vegetable Oil
• Sesame Oil
• Brown Sugar
• Soy Sauce
• Rice Vinegar
• Oyster Sauce
• Ketchup
• Cornstarch
• Vegetables: Carrots, Bell Peppers, Green Onions.
• Ginger
• Garlic
• Cashews
• Black Pepper
• Sesame Seeds

How to Make Cashew Chicken

• Combine chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce and ketchup to make sauce. Set aside 1 Tbsp of sauce.
• Cut chicken up into bite-size pieces.
• Slice veggies into bite-size pieces.
• Combine 1 Tbsp cashew chicken sauce, sesame oil, black pepper and cornstarch and add chicken. Marinate chicken for 15 minutes.
• Sauté veggies in a large skillet with vegetable oil until desired doneness.
• Remove vegetables from pan.
• Add marinated chicken, ginger, garlic and additional oil into the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews.
• Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Check out these other favorite Chinese takeout recipes:

• Instant Pot Mongolian Beef
• Lemon Chicken
• General Tso Chicken
• Sweet and Sour Pork

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Cashew Chicken Recipe

Cashew Chicken has great flavor thanks to an amazing sauce.  You can personalize it with your favorite veggies and can make it in less time than it takes to pick up your favorite take out.

Course Main Dish

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 384kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 boneless, skinless chicken thighs cut into bite size pieces
• 1 tsp sesame oil
• 1/2 tsp black pepper
• 1/2 Tbsp cornstarch
• 2 carrots peeled and cut into 1/4 inch coins
• 1 red pepper diced
• 1 tsp ginger minced
• 2 tsp garlic minced
• 2 Tbsp vegetable oil
• 3/4 cup cashews
• 2 green onions diced
• sesame seeds for garnish

Cashew Chicken Sauce

• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 tsp brown sugar
• 1 Tbsp rice vinegar
• 1 Tbsp oyster sauce
• 1 Tbsp ketchup

Instructions

Cashew Chicken Sauce

• Mix up all ingredients and reserve 1 Tbsp for the chicken.
• Cut chicken and veggies up into bite size pieces. .
• Add 1 tbsp cashew chicken sauce, 1 tsp sesame oil, black pepper and cornstarch to chicken. Let sit 15 minutes.
• Cook carrots and red pepper in 1 Tbsp of vegetable oil in a large frying pan. Cook to desired doneness. Remove from pan.
• Add chicken, ginger, garlic and an additional Tablespoon of oil if needed int the frying pan and cook chicken until cooked through. Add vegetables back in.
• Pour Cashew Chicken Sauce over chicken mixture and stir until sauce thickens.
• Add in cashews. Serve with rice and garnish with sesame seeds, green onions and additional cashews if desired.

Notes

1. I use boneless, skinless chicken thighs, but you can use boneless, skinless chicken breasts if you prefer.
2. I use carrots, red peppers, and snow peas, but you can customize it with your favorite vegetables by using broccoli, asparagus, green beans and others.
3. Garnish with sesame seeds, more  cashews and green onions for color.

Nutrition

Calories: 384kcal | Carbohydrates: 17g | Protein: 28g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 107mg | Sodium: 605mg | Potassium: 651mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6133IU | Vitamin C: 42mg | Calcium: 36mg | Iron: 3mg

Continue reading Cashew Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe

One of the places I love to eat while visiting New York City is SweetGreen .  It is one of those restaurants that you feel healthier just walking into the place.

Perfect Fall Salad. One of the salads that is a favorite is their Harvest Bowl, it is the perfect fall salad.  It is a combination of kale, sweet potatoes, wild rice, apples, almonds and gorgonzola. Today I am sharing my version of that salad.

Perfect anytime. It’s the perfect side dish for any meal in the fall, winter or anytime of year!

Ingredients Needed for Harvest Salad

• Baby Kale
• Wild Rice
• Roasted Sweet Potatoes
• Slivered Almonds, toasted.
• Gorgonzola Cheese, the restaurant uses goat cheese but I prefer Gorgonzola.
• Apples. Use your favorite apple, I like a Honeycrisp
• Chicken Breast cooked and diced
• Balsamic Vinaigrette, I used my favorite balsamic vinaigrette recipe.

How To Make Harvest Salad

• Cook chicken using your preferred cooking method and shredded.
• Peel and cut sweet potato into bite size cubes and place on a baking sheet, lightly coat with olive oil, salt and pepper and roast according to these directions.
• Roast at 425 degrees F for 30 to 35 minutes, turning often.
• Bring 2 cups of water to a boil in a pan on the stovetop.
• Add in 1 cup of wild rice and salt.
• Add lid, reduce heat and cook until rice is tender, approximately 45-60 minutes.

• Place kale in a bowl.
• Once cooked items (rice, chicken and sweet potatoes) have cooled add to kale mixture.
• Add in sliced or diced apples, slivered almonds, crumbled gorgonzola cheese and toss.
• Dress harvest salad with balsamic vinaigrette and toss to coat.

Check out more of my favorite salad recipes:

• Chicken Wild Rice Soup
• Balsamic Vinaigrette Recipe
• 25 Main Dish Salads
• Winter Salad
• Lemon Dijon Salad Dressing

Be sure and follow me over on You Tube for weekly cooking demos.

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Harvest Salad

A delicious fall salad loaded with fall flavors! Kale, wild rice, sweet potatoes, apples and gorgonzola, tossed in a Balsamic vinaigrette.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

0 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 737kcal

Author Leigh Anne Wilkes

Equipment

• Salad Bowls
• Measuring Cups
• Measuring Spoons

Ingredients

• 16 oz baby kale
• 2 cups wild rice cooked (cook according to directions on package)
• 1 large sweet potato peeled, cubed and roasted
• 1/2 cup slivered almonds toasted
• 1/2 cup gorgonzola cheese
• 2 apples diced
• 1 chicken breast cooked and shredded
• 1/2 c Balsamic Vinaigrette

Instructions

• Combine all ingredients except dressing in a bowl.
• Add dressing and stir to coat.

Sweet Potatoes

• To roast sweet potatoes, lightly coat cubed potatoes in olive oil and sprinkle with salt and pepper. Roast in a 400 degree F oven until soft. Turn several times.

Notes

• Instead of roasted sweet potatoes, use roasted butternut squash.
• Instead of almonds used candied pecans or walnuts or use your favorite nuts.
• Add in some pumpkins seeds for extra crunch.
• Using pomegranates seeds at the holidays makes it extra festive and some pretty color.
• Use goat cheese or feta cheese if you prefer.
• Use baby spinach or arugula instead of kale or a combination of the two.
• Instead of chicken you could use crispy bacon.
• Instead of wild rice use cooked quinoa.

Nutrition

Calories: 737kcal | Carbohydrates: 99g | Protein: 36g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 609mg | Potassium: 1527mg | Fiber: 10g | Sugar: 15g | Vitamin A: 19533IU | Vitamin C: 142mg | Calcium: 325mg | Iron: 4mg

Continue reading Harvest Salad. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

I have been fortunate to have visited France multiple times.  Each time I arrive, the first thing I do is find the nearest crepe street vendor! The next best thing to enjoying a delicious crepe on the streets of Paris is enjoying one in your own home.  Making crepes at home is a lot easier than you may think it is!  With a basic blender crepe batter, some delicious fillings and some kind of pan you’ve got everything you need!

Ingredients Needed

• All Purpose Flour
• Eggs
• Canola Oil
• Milk
• Salt

How to Make Crepes

• Use a blender or food processor.
• Add in all ingredients and pulse until it is nice and smooth.  No one likes lumps in their crepes!
• Pour the blender crepe batter into a bowl and cover with plastic wrap and refrigerate until ready to use it.  I usually make it the night before.

• Heat up your crepe pan or whatever you are using over medium high heat. 
• Grease the pan for the first crepe but I find that you don’t have to grease it after that.  Many times the first crepe doesn’t turn out, that’s normal.  Consider it practice!
• Use either 1/4 cup or a 1/3 cup to measure my batter, depending on the size crepe you want.  Pour the batter into the middle of my pan or crepe maker. 
• Use your crepe spreader to twirl the batter into a circle. This may take a little practice, it’s all in the wrist.  I hold onto the end of the crepe spreader between my thumb and first finger and pull the spreader behind my hand in a circular motion, turning my wrist as I go.

• Watch your crepe and when little bubbles form on the surface, carefully lift the edges of the crepe and turn it over.  You want it to be a very light golden brown.

• Cook for an additional 1-2 minutes until lightly golden brown.
• Remove the crepe and place it on a plate. 

Check out these other crepe recipes:

• How to Fold a Crepe
• Crepe Filling Recipe

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Crepe Recipe

This crepe recipe produces crepes that are thin and delicate, just like the ones they make in France.  Fill them with your favorite crepe filling whether sweet or savory!

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 10 crepes

Calories 152kcal

Author Leigh Anne Wilkes

Equipment

• Crepe Pan

Ingredients

• 2 cups flour
• 3 eggs
• 1 Tbsp canola oil
• 2 cups milk
• pinch of salt

Instructions

• Combine all the ingredients and a blender and pulse until smooth.
• Store batter covered in the refrigerator until ready to use.
• Heat the crepe pan or frying pan over medium high heat.
• Pour 1/4 – 1/3 cup batter into middle of pan and using a crepe spreader, spread into a thin layer.
• Flip and cook on the other side until just lightly golden brown.
• Cover crepes with a towel or wax paper as you cook the rest to keep them from drying out.
• Crepes can be refrigerated until ready to use.

Video

Nutrition

Calories: 152kcal | Carbohydrates: 22g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 54mg | Sodium: 40mg | Potassium: 109mg | Fiber: 1g | Sugar: 3g | Vitamin A: 150IU | Calcium: 66mg | Iron: 1mg

Continue reading Crepe Recipe. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.

Why You’ll Love This Recipe!

Better Than Take Out. This version of Sweet and Sour Chicken has definitely become a family favorite takeout recipe. I am not a big fan of the heavily breaded Sweet and Sour you usually get at Chinese places but this version is light, has amazing flavor and yummy, just the right amount of sweetness and tastes amazing.

Make in Under 30 Minutes. Making it at home is so easy you may never need to order takeout again! It takes just 30 minutes and you can easily substitute pork or beef.

Ingredients Needed

• Boneless, Skinless Chicken Breasts
• All Purpose Flour
• Olive Oil, vegetable oil, canola oil or peanut oil.
• Cornstarch
• Brown Sugar
• Rice Vinegar. Can also use apple cider vinegar.
• Chicken Broth
• Soy Sauce. You can use low sodium or light soy sauce if you prefer.
• Canned Pineapple Chunks, use the juice too!
• Red Bell Pepper
• Onion
• Salt and Pepper
• Sesame seeds for garnish

How to Make Sweet and Sour Chicken

• Cut your chicken into bite-sized pieces and then lightly coat with flour.
• Heat your olive oil in a large skillet and cook the chicken pieces until cooked through.  Don’t overcook your chicken which is easy to do when it is cut into small pieces.  I often pull it out a minute before I think it is done. Remove the chicken to a plate covered with paper towels while you cook the rest.
• Add your peppers or onions to the pan, there should be enough oil still in the pan.  Cook until onions and peppers are tender.
• In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce along with the peppers and onions.  Stir over a low boil for a few minutes until the sauce thickens. It will thicken more as it cools.
• Add in your cooked chicken and pineapple chunks into the sour sauce and stir to coat.  Serve over rice.

Check out more delicious recipes:

• Strawberries with Sour Cream
• Sour Cream Cookies
• Sour Cream Lemon Pie
• Strawberry Bundt Cake
• Sour Cream Raspberry Pie

Be sure and follow me over on You Tube for weekly cooking demos.

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Sweet and Sour Chicken Recipe

Sweet and Sour Chicken is kid friendly, even your pickiest eaters will love it and it is guaranteed to become part of your regular meal plan rotation.

Course Main Course, Main Dish

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

0 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 522kcal

Author Leigh Anne Wilkes

Equipment

• Frying Pan
• Measuring Cups
• Measuring Spoons

Ingredients

• 4 chicken breasts boneless, skinless
• 6 Tbsp flour
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup olive oil
• 1/8 cup cornstarch
• 1 tsp salt
• 1/4 tsp pepper
• 1/4 cup brown sugar
• 1/4 cup vinegar
• 1 20 oz. pineapple chunks reserve juice
• 1/2 cup pineapple juice use reserved juice
• 1/2 cup chicken broth
• 1 Tbsp soy sauce
• 1 red bell pepper sliced
• 1/4 cup onion sliced
• sesame seeds for grnish

Instructions

• Cut chicken into bite size pieces and lightly coat in flour mixed with salt and pepper. Fry in olive oil until browned
• Drain and set aside on a plate covered with paper towels.
• Add your peppers or onions to the pan, there should be enough oil still in the pan.  Cook until onions and peppers are tender.
• In same skillet, combine cornstarch, salt, pepper, brown sugar, vinegar, pineapple juice, chicken broth and soy sauce along with the peppers and onions.  Stir over a low boil for a few minutes until the sauce thickens. It will thicken more as it cools.
• Add chicken and pineapple and stir to coat.
• Cook until heated through
• Serve over rice and garnish with sesame seeds if desired.

Notes

1. Serve sweet and sour chicken with a side of roasted broccoli or roasted carrots.
2. For more color, add a sprinkle of chopped green onions at the end along with the sesame seeds.
3. For some crunch add some show mein noodles, peanuts or cashews on top.
4. Serve with white rice, cauliflower rice or brown rice.
5. For a little kick, add a sprinkle of red pepper flakes to the sauce.

Nutrition

Calories: 522kcal | Carbohydrates: 33g | Protein: 50g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 145mg | Sodium: 1382mg | Potassium: 1006mg | Fiber: 1g | Sugar: 18g | Vitamin A: 999IU | Vitamin C: 46mg | Calcium: 27mg | Iron: 2mg

Continue reading Sweet and Sour Chicken. This post is from Your Homebased Mom. If you are not reading it from our feed, it has been STOLEN. Please contact Leigh Anne Wilkes to let us know. Enjoy the posts.