Tag Archives: Chicken

Chicken Guadalajara



Chicken Guadalajara

My favorite dish on the menu at “The Boarder Café” is Chicken Guadalajara. Last week I was inspired to create this recipe after sadly missing the turn into the Boarder Café parking lot at their Saugus Route One location. Rush hour traffic had both north and south bound traffic backed up for miles, making it an easy decision not to attempt turning around. Craving the heavenly flavors of this dish, I headed straight to Market Basket to pick up a few key ingredients I knew I didn’t have on hand at home. Within 45 minutes of walking in the door my favorite Boarder dish was recreated and served to the family. It tasted amazing! Everyone gave it a double thumbs up!!  

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Grilled Chicken with Bianco Barbecue Sauce




Grilled Chicken with Bianco Barbecue Sauce

My husband Barry’s sent me this text message while dining at a southern barbecue style restaurant during his recent fishing trip in Hatteras North Carolina, “ My Love, have you ever heard of White Barbecue Sauce?, we’re at a restaurant and it’s on the menu”…My reply, “No never heard of it, sounds interesting”

Barry’s text message sparked my interested enough to do a little research later that night.  I learned that “White Barbecue Sauce”, is a staple mayonnaise based sauce used for grilling pork and chicken in Northern Alabama.

Yesterday I decided to test a recipe I had found online while doing my research. I mixed up the ingredients, swiped my finger across the backside of the spoon for a quick taste, and  was completely disappointed in the flavor. I went straight to the pantry and refrigerator for ingredients to jazz up the flavor to my liking. Last night I stood in the rain with my fingers crossed as I grilled a batch of this “jazzed up” marinated Bianco Barbecue Sauce chicken for our family dinner.  The family unanimously voted the recipe as a keeper, and all requested that I write it down before I forget how to make it….This recipe is definitely a Mamma Mia Delicioso recipe for summertime Barbecues! Perfect for this upcoming holiday weekend!


Happy 4th Of July!

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Chicken Stir Fry



The men in the family requested chicken stir fry for dinner a few days ago. When ever I think of Chicken Stir Fry I think of cooking with my roommates during my college years at Merrimack.  Chicken Stir Fry is  an affordable meal that can easily be stretched to feed a small army of people. It was a meal we prepared at least once per week for everyone in our apartment building!

Chicken Stir Fry

Rice Ingredients

3 cups water

3 tablespoon salted butter

3 cups white rice (brown rice may be substituted and cooked to your liking)


Chicken Stir Fry Ingredients

8-10 chicken tenders

2 tablespoons soy sauce

2 heaping tablespoons cornstarch

1/4 cup warm water

6 tablespoons chili oil

3 tablespoons pure sesame oil

1 red pepper; cut into bite-size pieces

1 orange pepper; cut into bite-size pieces

6 scallions; White parts diced; green parts reserve

2 cloves garlic; thinly sliced

1/2  teaspoon freshly ground pepper

3 cups fresh snow peas

1 large can pineapple  rings with juices; cut into pieces

Sauce Ingredients

3 tablespoons fish sauce

2 heaping tablespoons ketchup

1/2 cup water

1 teaspoon chili paste

1 tablespoon rice vinegar

3 heaping tablespoons dark brown sugar

3 garlic cloves; roughly chopped

1 tablespoon ground Ginger

reserved chicken marinade


1 bring 3 cups water and 3 tablespoons unsalted butter to rolling boil; add dried white rice; stir; cover pan tightly with lid and turn off heat

2 Combine soy sauce and cornstarch in Ziploc bag; shake and mix well until light brown marinade mixture comes together; add chicken tender pieces to bag; seal bag; refrigerate at least one hour


3 combine 3 tablespoons chili oil and sesame oil in large fry pan; heat over high setting


4 add chicken tenders; cook 3 minutes; (reserve marinade in a Ziploc bag) turn chicken tender pieces; cook additional 3 minutes; remove chicken from pan; cut into bite-size pieces


5 in small mini chopper combine all sauce ingredients; add reserved leftover marinade from Ziploc bag; Blend well; reserve


5 add 3 tablespoons chili oil; peppers, white scallion pieces, garlic slices and freshly ground pepper to fry pan sauté four minutes


6 add reserved sauce to pan; mix well; cook four minutes; scrape ingredients from bottom of pan with metal spatula if necessary


7 add snow peas, pineapple and pineapple juices to pan; mix well; continue to scrape bottom of pan loosening any ingredients; cook four minutes over high heat



8 arrange cooked rice in large serving bowl; top with stir fry mixture


9 roughly chop reserved green parts of scallions and sprinkle over top of stir fry; serve