Chicken

Chicken and Asparagus Stir Fry

On the menu tonight – Chicken and Asparagus Stir Fry!

This dish was inspired by trying to use up things in the refrigerator but still making a cohesive meal. We had some rotisserie chicken, asparagus, tofu, and a few other things and I decided to use the wok to make a stir fry. Stir fry meals cook really fast, it takes more time to prep than it does to cook.

I start by making the sauce, soy sauce, teriyaki sauce, sesame oil, grated ginger and minced garlic. Set that aside to let the flavors come together, then prepare the tofu. I used extra firm tofu. Pull it from the container, put it on a paper towel-lined plate. Put another, folded paper towel on top and put another plate on top of that to help gently push some moisture out.

If it isn’t already prepared, pull the rotisserie chicken off the bone and shred or chop it to bite-sized pieces. I had some asparagus that I cut into 1 in pieces. After de-seeding the bell pepper, I cut it into strips.

For some additional crunch, I rough-chopped some roasted peanuts.

If all this sounds like a lot of work, it isn’t. It probably took 15 minutes to prep everything. Now that everything is prepped, fire up the wok! If you don’t have a wok, you could use a cast iron braiser, or a big cast iron Dutch oven. You want something that will get screaming hot.

Read the rest of the instructions to put this together for some of the most delicious stir fry you’ve had!

Print Recipe

Chicken and Asparagus Stir Fry

(No Ratings Yet)

Chicken and Asparagus Stir Fry

Ingredients

1 Rotisserie chicken, de-boned and chopped into 1 in pieces
1 bunch asparagus, cut into 1 in pieces
1 bell pepper (any color), cut into slices
1 onion (red or Vidalia), halved and cut into slices
1 pkg firm tofu, lightly pressed and drained
3 Tbsp soy sauce
1 Tbsp Teriyaki sauce
1 tsp sesame oil
1 tsp grated ginger
2-3 garlic cloves, minced
1/2 - 1 cup roasted peanuts, chopped
Chili-crisp oil (optional)
1 cup cooked rice (you could use a pkg of microwave rice if you don't have any leftover rice)
Avocado oil for the wok

Instructions

In a medium mixing bowl, add the soy sauce, teriyaki sauce, sesame oil, grated ginger, and minced garlic

Whisk the ingredients and set the bowl aside

Cut the drained and pressed tofu into 1 in cubes

Pre-heat your wok over high heat and about 2 Tbsp avocado oil

Once the wok is ripping hot, add the tofu in batches - don't crowd the wok

As each batch of tofu is cooked to a light golden brown, pull it out, set aside, and continue until all the tofu is cooked

If needed, add a little more oil to the wok

Add the asparagus, onion, and bell pepper to the wok. Depending on the size of your wok, you may need to do this in batches too

Cook for about 5 minutes

Once your veggies look how you want them, add the chicken along with the sauce you prepared

Add the cooked tofu and chili-crisp oil (if using) and give everything a good stir to combine

Serve over cooked rice along with the roasted peanuts for garnish

Notes

Chili-crisp oil is an Asian ingredient that you should be able to find in the international aisle of the grocery store or order online. A little can go a long way, so test with a little at a time if you aren't familiar using this condiment. For the rice, another option would be to make fried rice. Scramble an egg, add it to an empty wok, cook and then remove. Add the cooked rice along with some peas and carrots, add a couple of tablespoons of soy sauce. Add back in the cooked scrambled egg, mix to combine

May 10, 2026 By Patrick Dulmage

Chicken

Chicken Pad Thai

On the menu tonight – Chicken Pad Thai!

I’ve made a few variations of this dish over the years, but think this one is the best.

Pad Thai comes together pretty quickly, once you start cooking, so I highly recommend pre-measuring your ingredients and having everything ready to go for the pan/wok. I used a wok to make this dish. Why? Because of the shape of the vessel, it has different temperature zones – hottest at the bottom of the wok and then progressively cooler up the sides. This is a great advantage to a pan where the flat bottom of the pan is mostly the same temperature. As a result, once one component of the dish has cooked to your liking, you can push it up the side of the wok and put in another ingredient. Depending on what you’re cooking, if you are using a flat bottomed pan, you may need to remove that item to prevent it from overcooking.

Assuming you have all the ingredients, you could easily make this dish in an hour. I really recommend making your own sauce vs buying a pre-made sauce. If you’re just getting started cooking, by all means use a store bought sauce. That said, you’ll probably be happier if you take the time to make your own. Feel free to tweak the recipe to your liking when making the sauce.

Print Recipe

Chicken Pad Thai

(1 votes, average: 5.00 out of 5)

Chicken Pad Thai

Ingredients

5 ounces flat rice noodles (linguini sized)
3 Tbsp fish sauce
2 Tbsp brown sugar (light or dark)
2 Tbsp tamarind paste or tamarind concentrate
1-3 Tbsp sriracha sauce (depending on how hot you want it)
1 Tbsp freshly squeezed lime juice
3 Tbsp oil (avocado or any high-temp oil. Please avoid vegetable, canola, and other seed oils - they are the devil)
1/4 cup cubed extra-firm tofu cut into 1 in cubes
6-8 oz chicken thighs, cut into 1/2 in pieces
1 shallot, thinly sliced
1 large egg beaten
1/2 red bell pepper, cut into thin strips
1 cup mung bean sprouts
3 thin scallions, cut diagonally into 1 in pieces
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro leaves
lime wedges for serving

Instructions

Cook the noodles per the package directions

For the sauce:

Stir together the fish sauce, brown sugar, tamarind paste, sriracha, and lime juice in a small bowl until well combined

For the stir fry:

Heat the oil in a large non-stick skillet or wok over medium heat

Add the tofu and cook until lightly browned, about 4-5 minutes

Push the tofu to the side, allowing the excess oil to drip down into the middle of the wok/skillet

Add the chicken and shallots, cook while stirring until the chicken is opaque and cooked through, about 30 seconds to a minute (depending on how small you cut the pieces and the temp of your pan)

Add the beaten egg, stir to essentially make scrambled eggs, about 30 seconds

Push the egg to the side with the chicken and tofu

Add the red bell pepper and cook about 2 minutes

Add the cooked noodles, bean sprouts, scallions, and sauce to the skillet

Stir to combine everything, ensuring everything gets coated with the sauce

Simmer 3-5 minutes, allowing the sauce to thicken

Once finished, put everything on a serving plate topped with the chopped peanuts and cilantro leaves

Serve immediately with the lime wedges

January 18, 2026 By Patrick Dulmage

Casserole/ Chicken

Chicken Broccoli and Cheese Casserole

On the menu tonight – Chicken Broccoli and Cheese Casserole!

If you are looking for a relatively quick meal to put together for your family or party, this one is for you!

For the chicken, you can use a rotisserie chicken (one of my favorite shortcuts!), and for the broccoli, you can use either frozen or quickly blanch a few broccoli heads. This dish also calls for a cup of rice. This is the perfect application for microwave rice as it’s going to get mixed in with all the other ingredients. If you haven’t seen it, microwave rice comes in 8.5 oz packets. To prepare it, you break up the rice in the packet, then tear open a little bit of each side of the top to allow steam to escape during cooking. Microwave for 90 seconds and you’ve got the rice you need! There are several different flavors, so depending on what you’re making, they probably have the type / flavor of rice you need.

Aside from chopping the rotisserie chicken and broccoli in to bite-sized pieces, there isn’t much else to do other than put it all in a 13×9 casserole dish.

The next time you need dinner in a hurry, try my Chicken Broccoli and Cheese Casserole!

Print Recipe

Chicken Broccoli and Cheese Casserole

(No Ratings Yet)

Chicken Broccoli and Cheese Casserole

Ingredients

1 Rotisserie chicken - deskinned, deboned, and chopped in to bite-sized pieces
2-3 broccoli heads (about 20 oz), chopped in to bite-sized pieces (use or don't use the stems, it depends if I feel like chopping the stems down to size)
1 sleeve of Ritz crackers, smashed
1 stick of butter, melted
1 can cream of mushroom soup
dried onions, the kind you would use for green bean casserole
1 cup (approximately) of Parmesan cheese
1 cup white rice, recommend microwave rice
1/2 lb of Velveeta cheese, sliced

Instructions

Pre-heat the oven to 350 degrees

Chop the rotisserie chicken

In a large pot, filled about 1/2-3/4, and bring to a boil

While the water heats up, prepare the broccoli (if using fresh)

Put the Ritz crackers in a large ziplock bag and smash them into very small pieces

Cook the microwave rice per package instructions (about 90 seconds)

Spray the casserole dish with non-stick spray or coat with butter

Blanch the broccoli for about a minute to 90 seconds

Remove the broccoli from the pot and put in the casserole dish

Add the chopped chicken and about half the Parmesan cheese along with the cooked rice

In a large mixing bowl, combine the crushed crackers with the melted butter

Add about half of the butter/cracker mixture to the casserole dish

Mix all the ingredients in the casserole dish to combine

Top the mixture with the cheese slices and the rest of the butter/cracker mixture

Bake for 40 minutes, uncovered

Serve and enjoy!

November 24, 2025 By Patrick Dulmage

Chicken/ Chinese

Chicken and Broccoli Stir Fry

On the menu tonight – Chicken and Broccoli Stir Fry!

As much as I like to cook, I haven’t tried making too many Chinese take-out favorites. That is – until now! I’ve been trying to make some of our Chinese restaurant favorites. Tonight, Chicken and Broccoli is what I will make.

There are definitely a lot of steps to making this dish, but your efforts will be rewarded. I really loved the way everything came together and it was delicious!

I hope the next time you are craving Chinese food, you will try my Chicken and Broccoli Stir Fry!

Print Recipe

Chicken and Broccoli Stir Fry

(1 votes, average: 5.00 out of 5)

Chicken and Broccoli Stir Fry

Ingredients

Main Ingredients:
1/2 - 1 Red Bell pepper, thin strips (approx 1/4 inch wide)
1 small red chili pepper (serrano)
3 cloves garlic, minced
1 oz white sesame seeds
3 cups oil (I used Avocado oil)
Chicken Marinade:
1 lb chicken (breast or thigh meat), no skin or bone-in
1 Tbsp corn starch
1 tsp chicken bouillon powder
1 tsp white pepper
1 Tbsp oyster sauce
1 Tbsp water
Kosher salt to taste, approx 1-2 pinches
Fry Batter:
4 Tbsp all-purpose flour
3 Tbsp cornstarch
2 tsp baking powder
1/2 tsp Kosher salt
6 1/2 Tbsp water
1 large egg (divided, 3/4 and 1/4)
1 tsp oil (Avocado)
Sauce Ingredients:
1 Tbsp light soy sauce
1 Tbsp oyster sauce
1/2 tsp dark soy sauce
2 Tbsp rice vinegar
1 Tbsp sugar
3 Tbsp water
1 tsp oil (Avocado)
1 tsp sesame oil
Broccoli Ingredients:
4 cups water
1 tsp oil (Avocado)
1 tsp Kosher salt
6-8 oz broccoli

Instructions

This is one of those dishes you want to make sure and have EVERYTHING prepped before you turn on the stove and heat up the wok / pan.

Prep the veggies, cutting them how you want them.

If you are using spicy peppers, make sure you either use gloves or thoroughly wash your hands after working with the peppers. Do NOT touch your face, especially near your eyes, before you thoroughly wash your hands. Ask me how I know. 🙂

Make the batter:

In a medium mixing bowl, combine the flour and cornstarch.

Add the baking powder and salt, then stir to combine.

Slowly add the water, a few tablespoons at a time until all the water has been added.

Batter should be loose, but not too thin - about the consistency of pancake batter.

Add 1/2 of the beaten egg to the batter and stir to combine.

Add the oil and stir to combine.

Prep the chicken and marinade:

Cut the chicken in to bite-sized pieces, roughly 1" thick cubes.

In a large mixing bowl, make the marinade.

Add the cornstarch, salt, chicken bouillon powder, white pepper, oyster sauce, and water, then mix to combine.

Add the chicken to the bowl, then toss to coat all of the chicken pieces.

Add 1/4 of the reserved beaten egg and mix thoroughly.

Make the sauce:

In a small mixing bowl, combine the light soy sauce, oyster sauce, dark soy sauce, rice vinegar, sugar, and water.

Mix to combine.

Taste and adjust seasoning as desired.

Make the slurry:

In a small mixing bowl (or a soup bowl as I realize we're using a lot of bowls here) combine the corn starch and about 3 tablespoons of water.

Stir to combine (you'll have to give it another stir just before you use it)

Blanch the Broccoli:

In a medium pot, bring water (enough to completely cover the broccoli, you can't do too much) to a boil

Add the broccoli to the pot and cook about 45 seconds to a minute

Remove from the pot and put in a large bowl of iced water to stop the cooking

Fry the Chicken:

Heat the wok on high

Add 3 cups oil, I use avocado oil. You want something with a high smoke point. (Please don't use vegetable oil. Google the history of vegetable oil. It is literally industrial waste and it's terrible for you)

As the wok is heating up, pour the batter in to the bowl with the chicken, mix to combine.

Once the oil reaches 325 degrees, start adding the chicken, one piece at a time to make sure the pieces don't stick to each other.

Let the chicken cook at least 90 seconds before touching it.

Cook for a total of about 2 and a half minutes and then start removing the cooked cooked chicken from the wok.

Continue until all of the chicken is cooked and set aside to cool off a bit.

Fry the chicken a second time. Yes, that's right. This will make the chicken less greasy once finished and will be more crispy.

The oil should be 375 degrees for the second fry.

Work in batches cooking the chicken for about 50-60 seconds and remove.

Turn off the heat and put the oil in a heat-resistant container. The oil can be strained and used again.

Wipe out any bits from the wok as you are going to use it again.

Cook the Sauce:

Add a tablespoon of oil to the wok over medium heat.

Add the minced garlic and chili peppers, cook for about 40 seconds

Pour in the sauce and stir constantly for about 45 seconds.

Turn the heat to low, add a little bit of the slurry you made (don't forget to give it a quick stir before adding), then stir to combine.

Cook for about a minute and see if you like the consistency. If you want it thicker, add more slurry. Too thick? Add a little water.

Once it's where you want it, turn off the heat and add the sesame oil, stir to combine.

Put it all together:

Add the fried chicken (along with any juices), bell peppers, red chili pepper, and broccoli, and mix well. (If you want the bell pepper cooked a little bit more, you could add the bell pepper with the garlic).

Give it a taste and then serve with some rice!

Notes

Toasted sesame seeds would be a great addition to this

November 20, 2025 By Patrick Dulmage

Chicken/ Mexican

Suiza-Style (“wet”) Chicken Burritos

On the menu tonight – Suiza-style Chicken Burritos!

Mrs asked me to make burritos tonight. Mrs gets what Mrs wants!

A little research in looking for burrito recipes, I wasn’t really finding a lot, at least when looking at “authentic” Mexican recipes. I pretty much came up with my own recipe based on things I’ve had at Mexican restaurants that I’ve enjoyed.

Since I knew that I wanted a “wet” burrito, I started with the sauce. I used three different dried chili peppers that I re-hydrated in water along with some chicken bullion powder. I chopped an onion and four cloves of garlic and got those sauteing in a pan. I added some cumin, to bloom it, along with some cayenne pepper for heat.

For the chicken, I took a shortcut and used rotisserie chicken.

I hope the next time you are craving Mexican food, you will give this recipe a try!

Print Recipe

Chicken Burritos

(1 votes, average: 5.00 out of 5)

Chicken Burritos

Ingredients

1 Whole roasted chicken or rotisserie chicken
1 Vidalia Onion, diced
4 oz can Hatch green chilies
8 oz can Rotelle Tomatoes with chilies
16 oz can fire roasted tomatoes
1 can refried beans
12 8" flour tortillas
1 guajillo, 1 ancho, and 1 pasillo pepper, dried peppers. Cut the tops off, de-seed, and re-hydrate
8 oz grated medium cheddar cheese
8 oz grated pepper jack cheese
2-3 Tbsp ground cumin
salt and pepper to taste

Instructions

Take the rotisserie chicken off the bone and shred it to small, bite-sized pieces

Put the onions in a large cast iron pan over low heat

Add the cumin to bloom the spices

As that heats up, put the dried peppers in a blender with about 2 cups of water along with the chicken bullion powder

Blend until you don't see any pieces

As the onion cooks, stir it and then add the hatch green chilies

Stir to combine

Add the Rotelle and fire roasted tomatoes, stir to combine

Cook 3-5 minutes, then add about 3/4 of the peppers that you blended (Reserve some to top the burritos)

Bring to a boil

Add the shredded chicken, mix to combine

Cut the heat and let the mixture cool enough to touch

While the mixture cools, prepare the refried beans

Put the beans in a medium sized mixing bowl

Add a ladle of the liquid from the chicken you cooked

Mix the beans and pepper. Taste and adjust seasoning. Add more liquid if the beans seem too thick

Preheat oven to 350 degrees and start assembling burritos

Heat three or four tortillas in the microwave for about 30 seconds - long enough to get them pliable

Put a dollup of the refried beans on the tortilla, making a line down the middle. Don't go all the way to the edge as you'll need some free space at the edges to fold and roll

Put about a 1/4 cup of the chicken mixture on top of the refried beans

Sprinkle some grated pepper jack cheese on top of the chicken mixture

Bring the edges on either side of the mixture together, meeting in the middle

Bring the bottom edge up and try to bring the mixture in towards you to tighten it all up as you roll the burrito to a close (you may want to watch some videos for how to roll a burrito)

Put the newly minted burrito in a baking dish, seam side down ( I put some of the tomato pepper liquid on bottom of the baking dish)

Repeat until you've rolled all your burritos

Spoon the tomato pepper liquid over each burrito

Sprinkle grated cheddar cheese on top the burritos

Bake for about 30 minutes

Once the cheese is bubbly, you know they are done

Serve with some Mexican rice and refried beans

October 12, 2025 By Patrick Dulmage

Chicken

Buttermilk Fried Chicken

On the menu tonight – Buttermilk Fried Chicken!

This is probably the best fried chicken I have eaten. It isn’t a quick recipe, but your efforts will certainly be rewarded. Plan on starting a day before you intend to cook, beginning with brining chicken. I also recommend you make the batter and the dredge a day ahead too.

On cook day, I’ll take the chicken out of the refrigerator and sit on the counter about 30-45 minutes to take a little chill off. You don’t want to go from refrigerator to fryer right away. Have your dredge station setup along with the sheet pan of chicken that will go in the fryer, AND the sheet pan for the chicken that comes out of the fryer.

Once you’ve fried all the chicken, let it rest at least 5 minutes before serving. I use that time to pat the chicken with some paper towels to let it get even more crispy.

The next time you are craving some fried chicken, I hope you will try this recipe!

Print Recipe

Buttemilk Fried Chicken

(1 votes, average: 5.00 out of 5)

Buttermilk Fried Chicken

Ingredients

3 lbs chicken thighs, skinned and de-boned
Brine:
6 quarts brewed, unsweetened tea
1 cup granulated sugar
1 1/2 cups kosher salt
2-3 bay leaves
1 tsp black peppercorns
2 lemons, cut in half
1/4 cup whole garlic cloves, smashed
Batter:
1 stick of European-style butter - unsalted
2 1/4 cups good quality, full fat buttermilk
1/4 cup whole milk
1/2 cup full fat sour cream
2 large eggs
1/4 cup granulated sugar
3 Tbsp baking powder
1 tsp Kosher salt
3/4 cups whole milk
Dredge:
1/3 cup onion powder
1/4 - 1/3 cup corn starch
2 tsp paprika
2 tsp kosher salt
2 tsp cayenne pepper
1 tsp black pepper

Instructions

Day before your cook:

Make the brine in a bowl or container that can be covered

Add the chicken to the brine and cover

Let it sit for at least 8 hrs but no longer than 12 hrs

After brining, remove chicken, pat it dry and return to container (if not cooking same day)

Dredge:

In a large mixing bowl, combine all ingredients and whisk thoroughly

Set aside if using same day or store in an air-tight container if using the following day

Day of cook:

Put chicken in another large bowl and pour the batter over it

Move the chicken around to ensure all pieces are completely covered with batter

Lift chicken out of the dredge, let the excess drip off, then place in the pan/bowl that has your dredge

Press down, on both sides, to ensure the flour clings to the chicken

Set the coated chicken on a sheet pan with wax paper while the frying oil comes to temperature (325 degrees F)

I use a countertop fryer that maintains the oil temperature. If you don't have that, use a Dutch Oven deep enough that the chicken can be submerged in the oil - 4 1/2 quart or larger will work fine

Don't fill the vessel more than half way with oil

When the oil comes to temperature, carefully add 1-2 pieces of chicken at a time, but don't crowd the pan. I usually don't do more than 2-3 pieces at a time to help maintain oil temperature

Cook the chicken on one side 4-5 minutes, then flip and cook an addition 5 or so minutes

Cook until the chicken registers 165 degrees, chicken should be golden brown, but not too dark

Once finished, remove the chicken to either a sheetpan lined with paper towels or a cooling rack

Let it rest at least 5 minutes - unless you want to scorch your mouth

Notes

The batter could also be used for some really fantastic buttermilk pancakes. You'll only use 1/4 cup whole milk vs 3/4 cup. I recommend letting the batter rest in the refrigerator for at least 20-30 minutes before using. Since you are in frying mode, think of other things you can fry. I have used the batter to make fried pickles as an appetizer. Use your favorite jarred pickles. Take out however many pickles you will use, pat them dry, dunk them in the batter, then fry until golden brown. Don't forget to sprinkle them with a little salt once out of the fryer. YUM!

September 23, 2025 By Patrick Dulmage

Chicken/ Chinese/ Seafood

Shrimp and Chicken Egg Rolls

On the menu tonight – Shrimp and Chicken Egg Rolls!

If you like egg rolls, you are going to love this recipe. It takes a little bit of work to cook, assemble and then fry, but the final product is worth it.

I took a short cut by using cole slaw mix rather than chopping the cabbage and carrots. Also, the 12 oz cole slaw mix is the perfect size for this recipe.

We usually get Chinese food at least once a month, but it has gotten kind of pricey. I decided I would try to make some of my favorites. This was a BIG success! Below is a picture of the filling just before I removed from the heat.

The next time you are in the mood for egg rolls, I hope that you’ll try this recipe!

Print Recipe

Shrimp and Chicken Egg Rolls

(1 votes, average: 5.00 out of 5)

Shrimp and Chicken Egg Rolls

Ingredients

1 lb ground chicken
1/2 lb peeled and de-veined shrimp and chopped in to small pieces
12 oz Cole Slaw mix
8 oz mixed mushrooms (any type you like)
1 tsp freshly grated ginger
3 cloves minced garlic
1-2 Tbsp Soy Sauce
1 Tbsp Oyster sauce
1 Tbsp Sesame oil
1-2 tsp Sriracha (that red sauce with the rooster on the bottle)
1 tsp ground ginger
1 tsp Chinese 5 Spice
16 oz pkg egg roll wrappers
1 egg, beaten (add 1 Tbsp water)
1 Tbsp corn starch
Kosher salt
Freshly ground black pepper
2 Tbsp high temp oil (peanut oil, avocado oil)
Peanut oil for frying - enough to submerge the egg rolls

Instructions

Marinade the chicken and shrimp in a bowl with the soy sauce and oyster sauce

In a small bowl, mix the corn starch with 1-2 Tbsp water to make a slurry

Add the cornstarch slurry to the chicken and shrimp, mix to combine

Let sit 10-15 minutes

Pre-heat a large skillet over medium heat

Add 2 Tbsp oil to the pan along with the ground chicken

After 2-3 minutes, add the chopped shrimp

Add the minced garlic and freshly grated ginger

Season with 5 spice, salt and pepper

Once the mixture is 3/4 cooked, remove from heat and put mixture in a large mixing bowl to cool

Return the skillet to the heat and add a little more cooking oil

Add the mushrooms to the pan

After 2-3 minutes, add the cole slaw mixture

Add the sesame oil

As the cabbage starts to wilt down, season with a little 5 spice, ground ginger, salt, and pepper

Don't cook it all the way down, you want some crunch to the veggies

Remove from heat and drain any excess liquid - you want a dry filling

Add the veggies to the chicken and shrimp mixture

Add the Sriracha and mix to combine

Taste and adjust the seasoning

Pre-heat your cooking oil to 325 degrees

As the oil heats, you can start making the egg rolls

Put down an egg roll wrapper with one of the corners pointing at you

Use a soup spoon to meter out 1-2 spoonfuls of mixture on to the wrapper - Do Not Over-fill.

Brush some egg wash on the top edges of the egg roll wrapper

Fold the bottom corner over the mixture, then fold over each of the sides

Try to tighten up the mixture in the wrapper - you want it as tight as you can, but try not to damage the wrapper

Fold over the last corner and roll it so the mixture is evenly distributed and the egg roll is nice and tight

Place on a cookie sheet and continue to prep the rest of the egg rolls

At this point, you could freeze some of the egg rolls for another time

Place a few egg rolls in the pan or fryer and cook until golden brown - you will likely have to turn them over to make sure both sides are cooked evenly

Notes

You can add or change the filling to make just about any kind of egg roll. Ground pork and shrimp is a great combination. Try a fusion egg roll and make a cheeseburger or a Philly Cheese Steak roll... the possibilities are endless.

September 18, 2025 By Patrick Dulmage

Chicken/ PartyFood/ Side Dishes

Chicken Gyro Dip with Pita Chips

On the menu tonight – Chicken Gyro Dip with Pita Chips!

I love gyros, but I didn’t feel like driving to get them tonight. This is the perfect weeknight meal! It goes together really quickly, it can be a dip for an appetizer or a light meal, and it’s DELICIOUS! It has the gyro flavors, but in dip form.

The only thing you have to cook is the chicken. There is a little chopping required for the veggies, but nothing complicated. The meal goes together even quicker if you have one person doing the chopping and another doing the cooking. When I made this, Mrs helped me with the chopping. With both of us working on it, we had this meal finished in about 15 to 20 minutes.

The next time you need an appetizer for a party or you just want a quick and light meal, try this Gyro Dip with Pita Chips!

Print Recipe

Chicken Gyro Dip with Pita Chips

(No Ratings Yet)

Chicken Gyro Dip with Pita Chips

Ingredients

1 Tbsp olive oil
1/2 Vidalia onion, diced
2-3 cloves garlic, minced or grated with a rasp
1 tsp fresh chopped oregano (dry is fine too)
1 lb ground chicken
1 tsp Kosher salt
Freshly ground pepper to taste (I used about a teaspoon)
8 oz hummus, (plain, roasted garlic, or red pepper)
4 oz feta, crumbled
2-3 plum tomatoes, seeded and diced
1/2 English cucumber, seeded and diced
8 oz tzatziki dip (store bought or homemade)
2 teaspoons fresh chopped dill (dry is ok in a pinch, but you'll be happier with fresh)
Pita chips, for serving

Instructions

Pre-heat a large pan over medium-high heat

Add the olive oil

Add the onions and cook for about 5-7 min, until they are translucent or even a little browned

Add the chicken and garlic

Season with oregano, salt and plenty of black pepper

As the chicken cooks, start layering the other ingredients in the baking dish (9x9)

First, put a layer of hummus

Once the chicken is browned and broken down into small bits, spread an even layer over the hummus

Then, layer the tomatoes and cucumbers

Then, layer the tzatziki dip and sprinkle the dill on top

Serve with the pita chips or pita bread

August 28, 2025 By Patrick Dulmage

Casserole/ Chicken

Chicken Mushroom and Artichoke Casserole

On the menu tonight – Chicken Mushroom and Artichoke Casserole!

There was a decent amount of prep for this dish, but it wasn’t difficult. I didn’t already have pre-cooked chicken, so baked some chicken tenders. You could easily take a short-cut by using a rotisserie chicken or left-overs. With the chicken baking in the oven, I worked on the mushrooms. I pre-cooked the mushrooms, scallions, and garlic along with a little of the dry sherry. Once cooked, set the mushrooms aside to cool.

Then, I worked on the rest of the filling by grating the cheeses, chopping the artichokes hearts to size, and finally mixing together all the components in a large mixing bowl. Once thoroughly mixed, transfer to a 13×9 baking dish, top with some grated Parmesan and Swiss cheese, and bake for 35 minutes at 350 degrees. You want the cheese on top to be golden brown, so you may want to finish it under the broiler.

It may sound rich with the cheeses, and it is, but the acid from the artichoke hearts and the dry sherry cut through and make it a fantastic dish. I hope you’ll try it and let me know what you think!

Print Recipe

Chicken Mushroom and Artichoke Casserole

(No Ratings Yet)

Chicken Mushroom and Artichoke Casserole

Ingredients

3 cups of cooked, shredded or chopped chicken (rotisserie chicken would be perfect)
2 Tbsp butter
8 oz mushrooms, chopped - shiitake, cremini, or button mushrooms are great (I used shiitake)
1 pkg 8.8 oz microwavable rice, brown and wild rice blend (any variety of rice would be great)
1 10.75 oz can cream of mushroom soup
1 cup mayonnaise
1/2 - 1 cup sour cream
14 oz jar of artichoke hearts, rinsed
1/2 cup scallions, chopped (about 2-3)
1-2 garlic cloves, minced
1/2 cup dry sherry or brandy
4 oz Parmesan cheese, finely grated
3-4 oz Swiss cheese, grated
1 10 oz pkg frozen spinach, thawed and drained
salt and pepper to taste
1/4 cup parsley and/or chives, chopped for garnish

Instructions

Pre-heat oven to 350 degrees

Shred or chop the cooked chicken and set aside

Pre-heat a large skillet over medium heat with the butter and add the mushrooms, scallions, and garlic

Cook for about 8 minutes, stirring occasionally. The liquid from the mushrooms should cook off and they should be lightly browned.

Add half of the dry sherry then, stir and scrape any brown bits from the bottom of the pan. Cook for another 2-3 minutes to let the alcohol cook off

Cut the heat and set the mixture aside to cool at least 10 minutes

Cook the rice according to the package, about 90 seconds in the microwave, then add to a large mixing bow.

Add the mayonnaise, sour cream, cream of mushroom soup, chopped chicken, artichoke hearts, mushroom mixture, and about 3/4 of each of the grated cheeses (reserve enough cheese for the top)

Season with salt and pepper

Once to your liking, stir in the last of the dry sherry and then transfer the mixture to a 13x9 baking dish

Top with the remaining Swiss and Parmesan cheeses and then bake for 35 minutes

You may want to put the dish under the broiler for a few minutes if the cheese on top isn't golden brown

Let it rest at least 5 minutes

Garnish with the chopped parsley and/or scallions

May 11, 2025 By Patrick Dulmage

Chicken/ Indian

Indian Butter Chicken over Jasmin Rice

On the menu tonight – Indian Butter Chicken!

This is SOOO good! I’ve made this dish quite a few times and it’s always a hit. That said, there are few ingredients that you may not find in your local grocery store. Also, since there are a few more ingredients that I usually cook with, I recommend being really organized and pre-measuring the spices before you start cooking.

This recipe is easily as good as what I’ve had at some Indian restaurants. I hope the next time you are in the mood for Indian food, you’ll give this recipe a try. Let me know how your version turns out.

Print Recipe

Indian Butter Chicken over Jasmin Rice

(No Ratings Yet)

Indian Butter Chicken over Jasmin Rice

Ingredients

Chicken Marinade:
1 1/4 cup whole milk yogurt (I used whole milk Greek yogurt)
4 teaspoons Kosher Salt
1 Tbsp finely grated ginger
2-3 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 lbs)
Sauce:
6 Tbsp unsalted butter
1 tsp fenugreek seeds (I didn't have seeds, but I had fenugreek leaves and it worked fine)
2 bay leaves
2 green cardamom pods, cracked (I didn't have this either. I used ground cardamom)
one 3 inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt to taste
1 Tbsp finely grated ginger
4 cloves garlic, finely grated
1 1/2 tsp Kashmiri red chili powder (I had to order this online. I've made previous versions of this dish with other chili powder and it was ok, but I recommend finding this type chili powder)
One 28 ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves for serving
Basmati rice, for serving (if you want to take a short cut, you can use the microwaveable rice you can find in pouches. Cook it for 90 seconds and it's DONE!)
Naan, for serving

Instructions

The Marinade:

Whisk together the yogurt, salt, ginger, and garlic in a large bowl until combined

Either add the chicken to the bowl and toss until evenly coated, then seal with plastic wrap OR

Add the chicken to a gallon-sized zip lock baggie along with the marinade, then move the chicken & marinade around until the chicken is fully coated.

Set the baggie (or bowl) in the fridge for at least three hours. Overnight is even better.

The Sauce:

Melt 4 Tbsp of butter in a large Dutch oven over medium heat

Toss the funugreek seeds, bay leaves, cardamom, cinnamon, and clove in the butter, stirring occasionally. Let it cook for about 1-2 minutes.

Add the onions and season them with some salt and pepper

Let the onions cook until they are golden and starting to caramelize, about 10 minutes

Add the ginger and garlic, stir to combine, cook 2-3 minutes more

Add the garam masala and chili powder, stir to combine and cook another 1-2 minutes

Add the tomatoes along with the liquid, then break the tomatoes up with a spoon or potato masher

You may need to add a little water. I'll usually fill the tomato can about a quarter of the way, swish it around to get the rest of the tomato goodness from the can and add that to the pot

Bring it all to a boil, then reduce to a simmer and let cook about 30 minutes

Take out the bay leaves and cinnamon stick

If you have an immersion blender, use it to puree everything in the pot. If you don't have that tool, let the sauce cool about 5-10 minutes, add some to a blender (no more than half way) and work in batches until it's all pureed.

Depending whether you used an immersion blender or other blender, bring the sauce to a simmer.

Taste to see if it needs any salt

Adjust the shelves in your oven as close to the broiler as you can - leaving enough room for a baking sheet with your chicken

Pre-heat the broiler to high

Line a rimmed baking sheet with foil and set a wire rack inside

Arrange the chicken on the wire rack in a single layer

Broil the chicken until it starts to brown in spots. You don't want to walk away, keep watching it and you may need to move the pan around to one side or the other in order get all the chicken sufficiently browned

Flip the chicken and repeat the process on the other side - it should only take 3-6 minutes per side

Remove from the oven and let it cool enough to handle

Cut the chicken into 1 inch pieces

Add the chicken back to the sauce and cook 8-10 minutes - until it's cooked through

Stir in the cilantro, then server over rice and with naan on the side

April 18, 2025 By Patrick Dulmage

Older Posts