Tag Archives: chicken

Summer Grilling Recipe: Tangerine Adobo Chicken

Written by Ericka

Please enjoy this guest post by Ericka Sanchez of Nibbles & Feasts.

Orange Tangerine Adobo Chicken Recipe

Planning a family reunion this summer? Then a “parillada” (barbecue) needs to happen. It’s the perfect time to bond with your loved ones, enjoy the beautiful weather and reflect in the great outdoors.

We are at the peak of barbecue season and I took advantage of this time to invite my family over and prepare a batch of my younger sister’s famous Orange Tangerine Adobo Chicken a la parilla. I had been pleading with her to reveal the sweet, savory and spicy marinade recipe to me because everyone loves the flavor and it tenderizes the chicken beautifully. I promised her that if she shared her recipe with me, I would invite the family over and attempt to make this delicious family meal for everyone to enjoy.

With that promise, she did and I was delighted to have all the ingredients needed in my kitchen. There was no need to go out and buy costly marinades when I could make my own. The preparation was simple and the chicken marinated overnight as we hardly slept in anticipation.

The next day, when the chicken was cooked and gave it its last sizzle, we wrapped the juicy meat in warm corn tortillas, topped it with pico de gallo and devoured this newly inducted Meals.com family favorite until it completely disappeared.

Orange Tangerine Adobo Chicken Recipe

Tangerine Adobo Chicken

Ingredients for 8 servings:


HEAT Juicy Juice and sugar in a large saucepan; whisk until sugar is completely dissolved. Whisk in seasoning sauce and chiles; cook for 3 to 4 minutes. Do not boil. Remove from heat; let cool.

PLACE chicken thighs in a large freezer bag; carefully pour in Juicy Juice mixture. Seal; refrigerate for 12 hours.

PREHEAT grill or broiler.

GRILL or broil chicken for about 7 minutes on each side or until no longer pink in center. To test, pierce a thigh with a knife and if juice is clear, the thighs are cooked.


Related Recipes:

Turkey Enchilada Stack Recipe
Turkey Enchilada Stack
Barbeque Chicken Drummettes Recipe
Barbeque Chicken Drummettes

A Bachelor’s Guide to the Perfect Picnic

Written by Nick – 

Grilled Chicken Sandwiches with Pesto Mayo Recipe

Summer is finally here and the 4th of July is right around the corner. Whether you’re packing a sandwich to watch the fireworks or making the most of the summertime sun, it’s the perfect time to have a picnic. So pack up your cooler or basket, grab a blanket and head outside.

If you’re going to be venturing outdoors there are a few things you’ll need to remember:

  • don’t forget a blanket to sit on and a blanket to lie under in case it’s cold
  • if you’re planning to use a picnic table consider a tablecloth – the birds can do some damage to a shaded picnic table
  • you’ll want to pick the right meal – anything can get messy when you’re eating on a blanket in a park
  • don’t forget the napkins – as I mentioned it can get messy if you’re not prepared.

This Summer Solstice I was lucky enough to make the most of the long daylight and have an evening picnic which turned out to be quite the romantic date.

I made these Grilled Chicken Sandwiches with Pesto Mayo as wraps. The Buitoni pesto has a ton of flavor and creates a delicious sandwich or wrap. For picnic purposes, I decided to make these sandwiches as wraps (pictured below) and I used sun-dried tomatoes instead of juicy ripe ones. Don’t forget drinks and a side! This Limoncello Basil Cooler recipe is a refreshing cocktail for the summertime and the Apple-Infused Coleslaw in a Jar is a perfectly packable salad.

If you’re looking for more picnic tips be sure to check out the articles on meals.com for specific beach picnic essentials and day trip/hiking picnic tips.

 Grilled Chicken Sandwiches with Pesto Mayo Wraps

Grilled Chicken Sandwiches with Pesto Mayo

Ingredients for 8 Servings:

  • 1 container (7 ounces) BUITONI Refrigerated All Natural Pesto with Basil, divided
  • 8 (about 2 1/2 pounds total) boneless, skinless chicken breast halves
  • 1 cup light mayonnaise
  • 8 ciabatta bread or French rolls, split horizontally
  • 8 thin slices provolone or other Italian cheese


PREHEAT grill or broiler.

SPREAD 3 tablespoons pesto over chicken breasts. Place remaining pesto and mayonnaise in blender; cover. Blend until smooth. Spoon into squeeze bottle or covered container and keep chilled until ready for use.

GRILL or broil chicken for 5 minutes over medium heat; turn over. Grill or broil for an additional 3 to 5 minutes or until chicken is no longer pink in center.

SPREAD pesto mayo over bread; top with chicken and cheese. Add lettuce, sliced tomato and sliced red onion, if desired.


Related Recipes:

Apple-Infused Coleslaw in a Jar Recipe
Apple-Infused Coleslaw in a Jar
Limoncello Basil Cooler Recipe
Limoncello Basil Cooler

White Chicken Chili Recipe: It’s Not Complicated

Written by Liz –

White Chicken Chili

This past Valentine’s Day, we decided to have a chili cook-off. It seemed like a much better idea for this romance holiday on a cold winter night, especially with our particular relationship statuses; “it’s complicated” seems to be most popular in our group’s social media circles.

This White Chicken Chili recipe was my submission. I love it for its creaminess, the spicy cumin taste (I actually added a bit more cumin than in the recipe) and the boost of greens with the Spinach. I also added a little cheese on top, and some folks also topped theirs with raw onions and sour cream. Wine pairing note: this soup goes great with Chardonnay.

White Chicken Chili recipe

I’m not sure if my chili won the cook-off, but it was the first pot to be emptied! It took the chill out of a cold night and it warmed our bellies and our hearts. And it’s not complicated.

White Chicken Chili Recipe

Ingredients for 8 servings:

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds boneless, skinless chicken breast tenders
  • 1 medium onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 to 1 1/2 cups mild salsa verde
  • 1 can (15 ounces) cannellini beans, drained
  • 1 can (15 ounces) pinto beans, drained
  • 1 cup water
  • 1/2 cup loose-pack frozen corn
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1 cup fresh spinach leaves
  • Baked tortilla chips and light sour cream for serving (optional)


HEAT oil in large saucepan over medium-high heat. Add chicken; cook on each side until golden. Transfer chicken to plate; cover.

ADD onion to same saucepan. Cook, stirring occasionally, until translucent. Add garlic; cook for 30 seconds. Stir in cumin and coriander; cook for 30 seconds. Stir in salsa verde, cannellini beans, pinto beans, water and corn. Cook for about 10 minutes or until hot.

CUT or shred chicken into bite-size pieces and add to saucepan along with any accumulated juices on plate. Stir in evaporated milk and spinach; cook for a few minutes just until heated through and spinach is slightly wilted. Serve topped with crumbled tortilla chips and dollop of sour cream.


More chili recipes:

Pumpkin Chili Mexicana recipe
Pumpkin Chili Mexicana
Chili with Three Beans recipe
Chili with Three Beans

Finding Balance: A Lighter Chicken Pot Pie Recipe

Written by Chris

Lighter Chicken Pot Pie Recipe

 “…small helpings, no seconds, no snacking, and a little bit of everything.”  – Julia Child

I laugh every time I read this quote. It sounds like my life! Working in a test kitchen, I sample a little bit of everything – and by doing so, I consume way too many calories! I recently heard a stat that recipe developers gain 3-4 pounds each year. That’s just scary!

I often joke about wearing my stretchy pants when recipe contests come along. My weight fluctuates depending on what recipe projects I am working on, but pounds gained eventually come off. It’s all about finding balance – good nutritional balance paired with physical activity.

Finding nutritional balance can be challenging, especially if you are on the run, or work in the culinary field (all those little tastes really add up!). I recently shared a few healthier eating/lifestyle tips that work for me over on Together Counts. Check it out if you’d like. And remember, it’s ok to give in to those little cravings every now and again. Having foods “off-limits” just increases their allure, in my opinion. As Julia Child once said, “Everything in moderation… even moderation.”

Let’s not forget exercise – love it or hate it, you’ve got to do it. Finding time is difficult – and I am the first to complain about lack of time. If you can’t carve out at least 30 minutes in your day, try to find creative ways to incorporate bits and pieces of exercise into your daily routine. Years ago I shared a tip (albeit embarrassing tip) with People magazine about doing squats and lunges while blow drying hair. I even have a Kettlebell in our test kitchen/at my desk – it provides a great arm workout while editing recipes! Find what works for you and stick to it.

Chicken Pot Pie, a culinary classic. Something I like to do is lighten up traditional favorites. It’s always fun to see if Nestlé brand managers or my family can tell a difference. This recipe is my latest attempt. Pot Pies, prepared in the traditional way, can top 25 grams of fat per serving. In this lighter version (a slimmed down 12 grams of fat per serving), I substituted lowfat evaporated milk for the cream. I also incorporated more vegetables and used a buttermilk biscuit in place of the traditional pastry crust. I’ve made this recipe for my family several times now. Since I have their stamp of approval, I thought I would share it with you.

Lighter Chicken Pot Pie

Ingredients needed for 8 servings:


  • 4 medium carrots, peeled and sliced 1/4-inch thick
  • 3 celery ribs, sliced 1/4-inch thick
  • 1 medium onion, chopped
  • 2 large cloves garlic, finely chopped
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon vegetable oil
  • Fine sea salt
  • 1/4 cup dry white wine or sherry (optional, but I’d add it!)
  • 3 cups water
  • 2 teaspoons MAGGI Instant Chicken Flavor Bouillon
  • 1/4 cup cornstarch
  • 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • One 3 1/2- to 4-pound rotisserie chicken, skin removed and meat shredded , about 4 cups (to cut fat, use cooked, shredded chicken breast)
  • 1 cup (or more!) frozen green peas
  • 2 tablespoons chopped fresh Italian parsley


  • 1 1/2 cups all-purpose flour (you can use ¾ cup all-purpose flour and ¾ cup whole-wheat flour if you’d like or 1 ½ cups white whole-wheat flour to boost nutrition)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup reduced-fat buttermilk
  • 4 tablespoons unsalted butter, melted


Preheat oven to 425° F.


Combine carrots, celery, onion, garlic, thyme, oil and ½ teaspoon salt in a large Dutch oven or saucepan. Cover; cook over medium-low heat, stirring often, for 6 to 8 minutes or until vegetables have softened.

Stir in wine; cook for 1 minute or until almost evaporated. Stir in water and bouillon; bring to a boil. Reduce heat to low.

Whisk cornstarch and evaporated milk together; stir into sauce. Cook for 1 to 2 minutes or until sauce slightly thickens. Remove from heat; stir in chicken, peas and parsley. Season with ground black pepper.

Lighter Chicken Pot Pie Recipe

Divide mixture between eight 8-ounce ramekins as shown above or spoon into 13 x 9-inch baking dish. Cover to keep warm while you are making the biscuits. (Creative note: pint-size mason jars without lids work great with this recipe and they are adorable when baked! You will need 9 jars total.)


Whisk flour, baking powder, sugar, baking soda and salt together in a large bowl. In a separate bowl, whisk buttermilk and melted butter together. Gently stir buttermilk mixture into flour mixture with a rubber spatula until just combined and no pockets of flour remain (add another tablespoon buttermilk if dough doesn’t hold together well).

Lighter Chicken Pot Pie Recipe

Drop dough into equal mounds over ramekins, spreading out mounds somewhat so they cover most of the filling (as shown above). If you prefer for the biscuits to be more uniform, form each mound into a ball then flatten slightly and place over ramekins. Place on baking sheet. If using a 13 x 9-inch baking dish, drop dough into 8 mounds a few inches apart over hot filling.

Lighter Chicken Pot Pie Recipe

Bake for 20 to 25 minutes or until the biscuits are golden and the filling is bubbly. Cool for 5 minutes before serving. Dig in!

Here’s to a healthier, more balanced 2012! (My pups are ready to take me for a walk… this will be my physical activity today!)


Zesty Chicken and Rice Casserole Recipe
Zesty Chicken and Rice Casserole
Pork Tenderloin with Dijon Mustard Sauce
Pork Tenderloin with
Dijon Mustard Sauce

Celebrate National Milk Day: Baked Chicken, Scalloped Potatoes, Creamy Risotto

Written by Nick – 

January 11, 2011 is National Milk day! It’s time to break out your milk-stache and rejoice. National Milk day might feel like an odd holiday to celebrate, but every once in a while we all need a good reason to have an ice cold glass of milk (and cookies). But if you’re like me, you don’t always have a well-stocked fridge and milk is often the first thing to disappear. One thing I always have in the pantry is evaporated milk. Now, I’m probably not going to drink it with a cookie, but it’s great for baking anything! I like to use evaporated milk to give recipes that creamy and rich taste.

Here are some of my favorite “milk” recipes. Each uses Carnation evaporated milk, making it a perfect way to celebrate National Milk Day.

Crispy Baked Dijon Chicken

Crispy Baked Dijon Chicken 

This dish above is super simple to put together. In less than 30 minutes you’ll be enjoying some zesty, crispy chicken. Keep the evaporated milk in the cupboard, the chicken in the freezer and the parmesan cheese on hand… you’ll have most of these ingredients already so it’s a perfect meal to whip up after a long day.

Scrumptious Cheddar Bacon Scalloped Potatoes

Scrumptious Cheddar Bacon Scalloped Potatoes

This side dish is great for entertaining. You’ll want to make enough to have leftovers, because who wouldn’t want some more tomorrow or the next day or the next day?

Simple Risotto with Peas & Parmesan

Simple Risotto with Peas & Parmesan

Another quick and simple dish you can whip up in a hurry, shown above. It’s a staple at any bachelor’s house. This risotto always comes out looking and tasting professional but it’s so simple to put together.


More Evaporated Milk recipes :

Crustless Broccoli & Cheddar Mini Quiches
Crustless Broccoli & Cheddar Mini Quiches
One-Dish Fiesta Casserole
One-Dish Fiesta Casserole

Serving the Ladies of LA’s Downtown Women’s Center: Baked Sweet Potato Fries

Written by Liz –

Baked sweet potato fries recipe

Yesterday was one of my favorite days at work. Some of us from the Nestlé Kitchens joined some co-workers at Los Angeles’ Downtown Women’s Center to buy the ingredients, prepare, cook and serve lunch to over 100 ladies visiting or living at the center. On the menu: oven-baked chicken with crunchy Parmesan coating and lemon zest, white beans, collard greens and baked sweet potato fries.

Oven baked chicken with crispy Parmesan and lemon zest

We didn’t have to come up with a menu or instructions; luckily, the center’s nutritionist on staff, Tracy, handled all that for us. And she was good. Tracy and the volunteer kitchen leader instructed us on how to make theses dishes more healthy and where to find all our tools and utensils. We quickly took over the kitchen!

Collard greens

Everything was prepared from scratch using fresh whole foods. The vegetables were simply gorgeous.

Vegetable stock & white beans

Fresh vegetable stock was started immediately, to use with the beans and collard greens.

Zesting lemons

We chopped, stirred, boiled, sautéed, zested, coated and seasoned. We smiled and chatted with residents (one in French!), who were all incredibly grateful. We were too.

Collard greens

And everyone was hungry. We were amazed at how talented the staff was, creating such healthy menus and using whole foods, cooking from scratch. The collard greens (using no pork for seasoning) and the baked sweet potato fries were the first to go, and everyone wanted seconds!

Baked Sweet Potato Fries

Baked sweet potato fries

1. Wash and peel the potatoes as shown above (or leave the peel on for more nutrition!).

Baked sweet potato fries

2. Cut potatoes into half-inch strips.

Baked sweet potato fries

3. Place on baking sheet, drizzle with olive oil, sprinkle with salt, pepper and smoked paprika, above.

Baked sweet potato fries

4. Bake at 450 for 40 minutes, or until fries are cooked and slightly crispy.

5. Serve with a smile!

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