Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles (zucchini noodles) instead. I recently picked up a zoodler (spiralizer… spiral slicer… I’ve been making up names for it as I go), and just love how they are such a great low-carb substitute for pasta. Parmesan chicken zoodles combine some of my favorite tastes in one bite. First, cream. Gotta have cream. Second, chicken thighs. I love chicken thighs. I prefer them over chicken breasts. Sure, thighs aren’t as lean so if you want, you can substitute chopped chicken breast instead.

Parmesan Chicken Zoodles

Sun-Dried Tomatoes For The Win

Next up? Sun-dried tomato. Sun-dried tomatoes were not something I was exposed to growing up. They were a new flavor experience to me when I started cooking. I really like them. They have such a great texture and deep flavor. The oil they are packed in is absolutely great for cooking (so don’t ever toss it out!).

If you know me or follow this blog at all, you know I gotta have some kick. Some heat. It doesn’t have to be much, but a little something to offset the sweetness of the cream is necessary in this dish. Use a little or a lot.

Finally, zoodles. Thinly sliced zucchini. Cooked so they have just a bit of crunch. Almost like pasta, and essentially carb-free. Perfect!

Looking for the perfect spiral dessert? Try my apple zoodles!

Parmesan Chicken Zoodles
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4 from 1 vote

Parmesan Chicken Zoodles

This absolutely fantastic pasta-free dish reminds me of one we made years ago, but with pasta. It has all the great flavors, but uses zoodles.
Course Main
Cuisine American
Keyword chicken, noodles, Parmesan, zucchini
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 457kcal

Equipment

Ingredients

  • 1 tablespoon unsalted butter
  • 1 ½ pound chicken thighs boneless, skinless, cut into strips or chunks
  • 1 7.5 ounce sun-dried tomatoes julienned
  • 4 cloves garlic minced
  • 2 cups half-and-half
  • 1 cup Parmesan cheese freshly grated
  • Kosher salt to taste
  • pinch dried basil
  • pinch dried red pepper flake
  • 2 large zucchini or 3 medium, made into zoodles or just sliced thin/julienned

Instructions

  • Melt the butter in a large skillet over medium-high heat.
  • Season the chicken with salt and add it to the pan. Stir to coat then cook until golden brown on all sides.
  • Lower the heat to medium.
  • Add the sun-dried tomatoes and 1 tablespoon of the oil they are jarred in along with the garlic and saute for 2-3 minutes.
  • Reduce heat to low and stir in the cream.
  • Add the cheese and stir until melted.
  • Season with salt and add dried basil and red pepper flake.
  • Add the zucchini, stir, and cook for about 5 minutes or until al dente.
  • Serve with additional Parmesan cheese sprinkled on top if desired.

Nutrition

Calories: 457kcal | Carbohydrates: 8g | Protein: 28g | Fat: 35g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 157mg | Sodium: 397mg | Potassium: 645mg | Fiber: 1g | Sugar: 3g | Vitamin A: 780IU | Vitamin C: 21mg | Calcium: 313mg | Iron: 1mg

Nutritional values are approximate.

Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green. My favorite part? The creamy dressing that’s left in the bottom of the bowl after you finish off the cucumbers. I’d drink that stuff right up. I still love my mom’s salad. I recently bought a spiralizer, so I figured that was a great opportunity to give it a whirl. In just seconds you get these different-looking cucumber noodles… or coodles… Hey, they’re fun! This is a wonderful variation on my favorite.

Creamy Cucumber Salad

It’s Dill-icious

Although this creamy cucumber salad is best with fresh dill, I usually use dry unless I can pick some fresh from our garden. I rarely get fresh dill from our garden because our garden stinks. Sorry, there’s just no other way to say it. I also add a bit more dill than the recipe calls for since I really like the combination of dill and mayonnaise. It’s very similar to Ranch dressing in flavor. I also make a version of this salad without the ‘creamy’.

Also try my creamy dill broccoli slaw!

Creamy Cucumber Salad
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5 from 1 vote

Creamy Cucumber Salad

I grew up on my mom’s creamy cucumber salad. I ate so much it’s a wonder that my hair isn’t green.
Course Salad
Cuisine American
Keyword creamy, cucumber, salad
Prep Time 1 hour
Total Time 1 hour
Servings 6
Calories 305kcal
Author Mike

Equipment

Ingredients

Instructions

  • In a large bowl, combine the mayonnaise, sugar, vinegar, dill and salt. Mix well.
  • Add the cucumbers and onions. Toss.
  • Cover and chill at least one hour before serving.

Nutrition

Calories: 305kcal | Carbohydrates: 12g | Protein: 1g | Fat: 28g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 435mg | Potassium: 207mg | Fiber: 1g | Sugar: 11g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

Spicy Creamy Coconut Salad Dressing

I smoked a few shrimp the other day since I already had the smoker going. I figured they’d be great in a Cobb salad, and I was right. For some reason, I was hankerin’ for a nice creamy dressing to top off the salad. But not any ole wimpy dressing. Something with a kick, something spicy. And something that makes you think about the tropics. Like coconut. I love the taste and creaminess of coconut so I made a spicy creamy coconut salad dressing that satisfied all of my cravings!

Spicy Creamy Coconut Salad Dressing

Nice And Coconut-y. And Spicy.

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but is great as a dip for veggies. If it’s too thick for your liking just add a bit more mayonnaise or a splash of milk.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

Also try my Cajun dip and salad dressing and my Honky Tonk sweet and spicy salad dressing.

Spicy Creamy Coconut Salad Dressing
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5 from 1 vote

Spicy Creamy Coconut Salad Dressing

This spicy cream coconut dressing is really refreshing and spicy. It’s not only perfect on a salad, but is great as a dip for veggies.
Course Salad Dressing
Cuisine American
Keyword coconut, homemade salad dressing, spicy
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 468kcal
Author Mike

Ingredients

Instructions

  • Whisk together all ingredients.
  • Refrigerate until ready to use.

Nutrition

Calories: 468kcal | Carbohydrates: 15g | Protein: 4g | Fat: 46g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 311mg | Potassium: 398mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1427IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 5mg

Nutritional values are approximate.

Spicy Avocado Salad Dressing

I grilled up a great batch of cedar-planked spicy shrimp the other day. They were perfect in a big Cobb salad. I didn’t want a wimpy dressing to tone down the kick from the shrimp. Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.

Spicy Avocado Salad Dressing

Refreshingly Delicious

This spicy avocado salad dressing is reminiscent of guacamole. In fact, it’s thick enough that you can also use it as a spread on sandwiches or wraps, or even as a dip for chips or vegetables. If you find it to be too thick you can thin it with some milk or buttermilk. Or just add a bit more sour cream.

You can leave out the jalapeno if you like and still have a great dressing that won’t scare your non-heat-loving friends off.

These little sauce dipping cups are great for serving salad dressings. They keep me from over-dressing my salads, which is something I’m prone to do since I’m a dressing-aholic. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even chicken wings.

I love making and eating Cobb salads, specially in the summer when there are so many great ingredients to choose from. Check out my smoked chicken Cobb and my southwestern Cobb salads. They are all great!

Spicy Avocado Salad Dressing
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4 from 1 vote

Spicy Avocado Salad Dressing

Since avocados were in season and on sale, I grabbed a few ripe ones and made this incredibly easy spicy avocado salad dressing.
Course Salad Dressing
Cuisine American
Keyword avocado, homemade salad dressing, spicy
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 cups
Calories 437kcal
Author Mike

Ingredients

  • 2 avocados chopped
  • ½ cup sour cream
  • ¼ cup fresh cilantro chopped
  • 1 jalapeno peppers seeded, chopped
  • 1 tablespoon lime juice
  • Kosher salt to taste
  • ground black pepper to taste

Instructions

  • Place all but the salt and pepper into a blender and pulse until smooth.
  • Season with salt and pepper and pulse a few more times.
  • If you have any leftover dressing place it in a container and place a piece of plastic wrap directly over it, contacting the dressing without any gaps. Refrigerate for up to two days.

Nutrition

Calories: 437kcal | Carbohydrates: 20g | Protein: 5g | Fat: 41g | Saturated Fat: 11g | Cholesterol: 30mg | Sodium: 61mg | Potassium: 1092mg | Fiber: 14g | Sugar: 3g | Vitamin A: 866IU | Vitamin C: 32mg | Calcium: 91mg | Iron: 1mg

Nutritional values are approximate.

Stroganoff Hot Dogs

Hot dogs should never get boring. I make them often, specially during the nicer weather months of the year. Fortunately, it takes very little effort to transform a normal dog into something fantastic. These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. For easy outdoor cooking, cook the onions and mushrooms on the same grill you cook the dogs on, using a vegetable basket or griddle.

Stroganoff Hot Dogs

No Boring Hot Dogs Here

A nice Italian sausage or bratwurst can be substituted for hot dogs for an even more amazing dish. But using a regular, good ole dog will still make for an outstanding Stroganoff hot dog!

If you prefer to make your dogs in the air fryer, go for it! No matter how you cook them, try my little ‘trick’ for hot dog greatness. Cut a shallow slit down one edge of the dog before cooking. As it cooks, the dog will open up slightly. When you put it on the bun, but it in cut-side up. That’ll give the toppings a place to settle into instead of sliding off!

Also try the Capone hot dog.

Stroganoff Hot Dogs
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5 from 1 vote

Stroganoff Hot Dogs

These Stroganoff hot dogs combine grilled onions and mushrooms with a creamy sauce and fresh toppings. 
Course Main
Cuisine American
Keyword hot dogs
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 servings
Calories 322kcal
Author Mike

Ingredients

  • 2 hot dog buns
  • 2 hot dogs
  • 1 teaspoon olive oil
  • ¼ cup mushrooms fresh, sliced
  • ¼ cup sweet onion sliced
  • ¼ cup iceberg lettuce shredded
  • ½ Roma tomato seeded, chopped
  • 1-2 tablespoons sour cream
  • 2 slices Swiss cheese

Instructions

  • Toast the buns, if desired
  • Cook the hot dogs on the grill or per package instructions.
  • Mix the mushrooms and sweet onion with the oil. Saute in a skillet over medium heat or on the grill until just turning tender.
  • In a medium bowl combine the cooked onion and mushroom, the lettuce, tomato and sour cream. Stir well.
  • Top buns with a slice of cheese each.
  • Add the hot dogs and onion mixture. Enjoy!

Nutrition

Calories: 322kcal | Carbohydrates: 34g | Protein: 14g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 39mg | Sodium: 600mg | Potassium: 254mg | Fiber: 2g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 4mg | Calcium: 234mg | Iron: 3mg

Nutritional values are approximate.

Paprika Chicken with Sour Cream Gravy

I was jonesin’ for comfort food the other day, so I made some. It’s kind of hard to tell, but under that mound of gravy is a juicy, tender chicken breast. This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.

Paprika Chicken with Sour Cream Gravy

Butterfly Your Chicken For Best Results

Although the recipe for paprika chicken with sour cream gravy doesn’t call for it, I butterfly the chicken first. The chicken cooks more evenly when it is first butterflied. It also tends to cook quicker. And I think it looks better on the plate than I big, thick piece of chicken.

Also try my blackened chicken Alfredo and my delicious chicken cordon bleu casserole.

Paprika Chicken with Sour Cream Gravy
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4 from 1 vote

Paprika Chicken with Sour Cream Gravy

 This paprika chicken with sour cream gravy has always been a favorite in our house! It’s not fru-fru but it’s definitely easy. And there are never any leftovers.
Course Main
Cuisine American
Keyword chicken, gravy
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 442kcal
Author Mike

Ingredients

Instructions

  • Combine the seasonings in a large resealable baggie.
  • Add chicken breasts, one at a time, to the baggie, seal, and shake to coat.
  • Melt the butter in a large skillet over high heat.
  • Add chicken breasts and brown on each side, about 4 minutes per.
  • Add soup and green onions. Reduce heat to medium..
  • Cover and cook 10 minutes
  • Remove chicken to a plate.
  • Add the sour cream and whisk until well combined and heated through.
  • Add the chicken back in and heat through.
  • Serve garnished with more green onions.

Nutrition

Calories: 442kcal | Carbohydrates: 16g | Protein: 52g | Fat: 18g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 909mg | Potassium: 1001mg | Fiber: 1g | Sugar: 3g | Vitamin A: 797IU | Vitamin C: 8mg | Calcium: 102mg | Iron: 2mg

Nutritional values are approximate.