CHEESY CHICKEN PANCAKES

CHEESY CHICKEN PANCAKES makes 16-18
PANCAKES

1 1/2 pounds breast tenders, diced small
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour, cornstarch or potato starch
1 1/3 cups shredded mozzarella cheese
1 1/2 tablespoon chopped fresh dill or thyme (your flavor choice)
1/2 teaspoon FRESH ground sea salt, to taste
1/8 teaspoon FRESH black pepper
2 tablespoons Avocado oil

  • Whisk together the eggs, mayonnaise, salt, pepper and dill.
  • Add flour, stirring until smooth.
  • Fold in cheese and then chicken pieces, stirring until well blended.
  • Cover with plastic wrap and refrigerate at least 2 hours or overnight is better.
  • Heat a large non-stick pan over medium heat with avocado oil.
  • When oil is hot, add the chicken mixture a heaping Tablespoon at a time. Slightly flatten out the tops and sauté uncovered 3-4 minutes on the first side, then flip and saute 3 more minutes on the flip side or until golden brown and chicken is fully cooked through.  Repeat with remaining fritters adding more oil as needed. DO NOT CROWD THE PAN.

DIP
1/3 cup mayonnaise
1 large garlic clove, minced
1/2 tablespoon lemon juice
1/4 teaspoon FRESH ground salt
1/8 teaspoon FRESH black pepper

  • Combine all ingredients in a small bowl, stirring together until smooth.

NOTES:

  • To test for doneness, cut a pancake in half and the chicken should be completely white inside.
  • Partially frozen chicken breasts are easier to dice.
  • Sometimes I cook the tenders in advance and shred them so the pancakes take less time to actually cook.
  • Changing the cheese flavor makes a nice change.  Using pepper jack for the cheese and a splash of Frank’s hot sauce in the dip spices it up a bit.

MOJO (CUBAN) CHICKEN TOSTADAS

MOJO (CUBAN) CHICKEN TOSTADAS

4 boneless, skinless chicken thighs
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 can black beans
1 romaine heart, washed and shredded
1/4 cup cilantro, chopped fine
1 large orange, juiced
2 limes, juiced
1 small red onion
1 avocado, sliced thin and seasoned
1 clove garlic, minced
2 + 2 tablespoons champagne vinegar
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon oregano
corn tortillas, fried crisp

  • Drain and rinse black beans well.
  • Halve the onion and slice one half of it into thin rings. Dice the other half. Keep separate.
  • Mix together the cumin, paprika and oregano. Divide in half.

 

  • In a small bowl add the onion ring slices.
  • Drizzle with 2 tablespoons of the vinegar, sprinkle with salt, toss together and let sit for 10 minutes.
  • In another small bowl mix half the seasoning mixture with the other 2 tablespoons of vinegar, the orange juice and half the lime juice.

 

  • Generously season chicken pieces with salt and pepper.
  • In a large skillet heat avocado oil until shimmering over medium high heat.
  • Add chicken breasts and sear on both sides until cooked through.
  • Remove chicken to plate and rest.

 

  • Add diced onion pieces and half the garlic to the skillet, sautéing until fragrant.
  • Add black beans, remaining garlic and one half of the spice mixture. Cook 3-5 minutes until soft and heated through.
  • Add half of lime juice and season to taste with salt and pepper. Remove pan from heat and set aside.

 

  • Shred chicken and place in a mixing bowl with half the orange juice mixture.
  • Pour the other half of the juice mixture over the shredded lettuce and top with the cilantro. Toss to coat.

 

  • Place a tortilla on a plate.
  • Top with a bit of the pickled onions followed by a handful of the lettuce mixture.
  • Add a spoonful of the beans followed by a spoonful of the shredded chicken and top with avocado slices.
  • ENJOY

PINEAPPLE PEPPER LIME CHICKEN

PINEAPPLE PEPPER LIME CHICKEN
3 pounds chicken thighs and drumsticks (or any combo you like)
2 limes, juiced (about 1/4 cup)
3/4 cup pineapple pepper preserves
FRESH ground sea salt and black pepper, to taste

  • In a small saucepan combine preserves and lime juice and heat until melted and well blended.
  • Sprinkle chicken pieces with FRESH ground salt and pepper.
  • Heat grill to medium.
  • GENEROUSLY spray grill grates with non-stick spray.
  • Grill chicken 15-20 minutes or about 175° internal temperatures. Turn Occasionally and baste generously during the last 5 minutes with the sauce.
  • Serve with remaining sauce.

BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’

We recently took a walking tour of food in Carmel with several family members thanks to my wonderful nephew and his wife.  Staci, the owner, was super personable guide with a GREAT sense of humor. We had a FANTASTIC time and thoroughly enjoyed ourselves. Staci went above and beyond with her knowledge of the Carmel area and the businesses she was introducing us to. The businesses and foods were well balanced to accommodate your palette and your walking pace. We highly recommend this tour on your next visit to the Carmel area.

One of the stops was to an olive oil company, Trio Carmel. One of the other stops was to a Carmel Honey Company that was begun by an enterprising young bee keeper for a 5th grade project that became a family business. Personally I can’t stand olive oil, but they had some wonderful flavored vinegars that I purchased (Peach and Cranberry Pear). Add in some of the wonderful honey and from there this recipe was born.

This is the perfect recipe for a summer’s evening. There are tons of fresh vegetables sautéed with flavorful balsamic vinegar and topped with roasted cashews, golden raisins and shaved Parmesan cheese. Plus one pan and NO oven! If it’s winter time and you WANT to use your oven, roast the veggies instead before tossing all together.

The beauty of this recipe is that with all the choices of flavored vinegars these days you can easily change up your flavor palette with this versatile recipe! I had some gorgeous fresh peaches that I tossed in also.

BALSAMIC BROCCOLI, BRUSSELS SPROUTS and CHICKEN SAUTE’ serves 4
Author – Tamy

3/4 pound Brussels sprouts, cleaned and halved
2 broccoli crowns, cleaned and chopped
1 cup rotisserie chicken pieces
2 tablespoons Avocado oil
1 tablespoon butter
FRESH ground sea salt
FRESH ground black pepper
2-3 tablespoons Peach balsamic vinegar or  Cranberry Pear balsamic vinegar
1 tablespoon Bragg’s liquid aminos
1-2 tablespoon Meadowfoam honey
1/3 cup roasted cashews
1/3 cup golden raisins
1/4 cup Parmesan cheese

  • Heat LARGE skillet over medium high heat.
  • Add Avocado oil and butter.
  • When melted, add Brussels sprouts and broccoli, sautéing 2-3 minutes. We like our Brussels sprouts a bit crispy so I usually add them first and get a crispy edge before I add the broccoli.
  • Add 2 tablespoons water. Cover and cook for a minutes or two.
  • Add Balsamic vinegar and liquid aminos and saute’ a minute or two more.
  • Add honey and stir to coat.
  • Add chicken pieces, raisins and cashews and saute’ a couple minutes more until heated through.
  • Season with salt and pepper to taste.
  • Drizzle with a touch more honey and Parmesan cheese before you serve.
  • ENJOY!

CHICKEN in BACON RANCH GRAVY ala SLOW COOKER

This is a wonderful fall or winter recipe!

SLOW COOKER CHICKEN with BACON GRAVY serves 4
adapted from Sarah Olson

1.5 pounds boneless skinless chicken breasts
FRESH ground pepper, to taste
4 sprigs FRESH thyme
2 bunches green onions, sliced thin
2-4 cloves garlic, minced
6-8 slices bacon, diced and cooked crisp
1 Pioneer country gravy packet dry mix DO NOT PREPARE PER PACKAGE
1 Hidden Valley Ranch Dressing packet dry mix DO NOT PREPARE PER PACKAGE
2 1/4 cups water
1 cup heavy cream

  • Spray slow cooker with non-stick spray.
  • Add the chicken to the slow cooker.
  • Generously salt and pepper the chicken breasts.
  • Add the garlic, green onions and bacon.
  • Lay thyme sprigs on top.
  • Whisk together the gravy mix and ranch dressing packets water until smooth.
  • Pour the gravy mixture over the chicken.
  • Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
  • Remove the chicken and shred with 2 forks.
  • Stir heavy cream into gravy mixture until well blended.
  • Return chicken to gravy mixture and stir to coat well.
  • Serve over mashed potatoes.

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CHEESY ARTICHOKE CHICKEN

CHEESY ARTICHOKE CHICKEN serves 2

2 skinless, boneless chicken breasts, pounded thin (1/8 inch)
6 ounce jar marinated artichoke hearts, drained WELL and chopped small
1/4 cup chopped flat leaf parsley
1 clove garlic, minced
2 green onions, sliced thin
4 thin slices Provolone cheese
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

  • Preheat oven to 350°.
  • In a small bowl combine artichoke heart pieces, parsley, garlic and green onions.
  • Generously season chicken pieces with salt and pepper.
  • Top each chicken breast with 2 cheese slices.
  • Top cheese with artichoke mixture and spread evenly.
  • Roll up chicken and secure with toothpicks.
  • In an ovenproof skillet heat avocado oil and turning frequently sear chicken bundles until golden.
  • Place skillet in preheated oven until cooked through, about 15 minutes.
  • Let stand 5 minutes.
  • Slice into roulades and serve with pasta or mashed potatoes.

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LEMON FIZZ CHICKEN

LEMON FIZZ CHICKEN serves 2
1/3 cup cooked white rice
Juice of 1 lemon
1 teaspoon creamy horseradish
1 tablespoon FRESH chopped chives
1 tablespoon QUALITY honey
3 tablespoons avocado oil, divided 2+1
2 skinless boneless chicken breasts
FRESH ground salt and pepper, to taste
2 tablespoons WONDRA flour
1/4 cup 7 UP
1 tablespoon Bragg’s Liquid Aminos
3 tablespoons unsalted butter, 1 1/2 + 1 1/2
1/4 teaspoon red pepper flakes (more if you like it a bit more spicy)
2 tablespoons grated Parmesan
2 + 2 tablespoons heavy cream

  • Whisk together lemon juice, honey, horseradish and chives until completely blended.
  • Generously salt and pepper both sides of chicken.
  • Heat 1 tablespoon oil and 1 tablespoon of butter in skillet over medium high heat.
  • Dredge chicken in flour.
  • Saute’ chicken breasts until JUST golden on both sides, about 2 minutes per side based on thickness.
  • Transfer chicken to plate.
  • Deglaze pan with 7 UP, scraping up any bits from the bottom of the skillet.
  • Reduce heat.
  • Add 1 1/2 tablespoons butter, liquid aminos and red pepper flakes, whisking to blend.
  • Add honey mixture, blending again until smooth.
  • Add 2 tablespoons heavy cream, stirring until smooth.
  • Return chicken to pan, turning to coat. Cover and simmer on low until syrupy, about 5 minutes.
  • Add Parmesan cheese, cream and 1 1/2 tablespoons butter to warm rice, using fork to mix and fluff.
  • Plate rice, top with chicken and pour sauce over top.

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TAHITIAN CHICKEN

TAHITIAN CHICKEN

1 pound chicken tenders
2 tablespoons butter
1/4 cup WONDRA flour
3/4 teaspoon season salt
2 tablespoons avocado oil
1 cup peach preserves
1/4 cup Country Bob’s All Purpose Sauce (A1 works to)
2 tablespoons Bragg’s amino acids
1 small onion, cut in half moon rings
1 red pepper, cut into strips
2-8 ounce cans water chestnuts
Prepared rice

  • Whisk together the Wondra flour and season salt.
  • Melt butter in large skillet over medium-high heat.
  • Dredge chicken tenders in flour mixture.
  • Brown chicken pieces in butter 2 minutes per side. Drain on paper toweling.

 

  • In a small bowl whisk together the peach preserves, all purpose sauce and amino acids.
  • Add onion pieces and red pepper, tossing to coat.
  • Return chicken pieces to skillet.
  • Spoon sauce over top of chicken.
  • Cook covered over low heat for 15 minutes.
  • Add water chestnuts and cook 10 minutes more.
  • Serve over hot rice.

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LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN
The lemon cream sauce mixed with fresh vegetables, garlic and Parmesan cheese team up perfectly with the tender and juicy chicken for a delectable savory meal that will have you coming back for second helpings!

4 boneless, skinless chicken breasts
1/2 tablespoon sweet paprika
3 tablespoons unsalted butter, divided 2+1
4 cloves garlic, minced
1 small bunch green onions, sliced
10-12 button mushrooms, sliced thin
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh chopped Italian flat leaf parsley
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach leaves
Fresh ground salt and pepper, to taste

  • Preheat oven to 400°.
  • Season the chicken with salt, pepper and paprika. Set aside.
  • Melt 2 tablespoons of butter in a large oven-proof skillet over medium high heat.
  • Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken and set aside to rest.
    While the chicken is resting melt remaining butter in the skillet.
  • Add onions and mushrooms, sautéing until soft and mushrooms are beginning to caramelize.
  • Add garlic and cook stirring frequently about 2 more minutes until fragrant.
  • Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley have wilted and the sauce has slightly thickened.
  • Continue to cook the sauce about 5 minutes or so until the sauce thickens.
  • Once your sauce is to the desired thickness, return the chicken to the skillet.
  • Place in the oven and cook for about 20-25 minutes.
  • Remove the dish, cover and let sit for about 5 minutes before serving.
  • Serve with buttered noodles or over mashed potatoes.

GRANS BUTTER CRACKER CHICKEN CASSEROLE

This recipe is SOOOOOOO versatile.  You can add tons of flavor if you use a rotisserie chicken by choosing an Italian herb or lemon or BBQ, etc… My favorite grocery store carries rostisserie chickens by “parts” in a mesquite flavor that I REALLY like in this recipe. By “parts” I mean you can get all white meat or my favorite all dark.  It takes about 4 thighs and legs to make the chicken pieces for this casserole.

You can also change up your soup flavor cream of mushroom, cream of onion, cream of poblano or jalapeno, etc… You get the idea. I also “adjust” the vegetables to what I have on hand. Sometimes I add green beans or mushrooms or snap peas, etc… just until I have an even mixture of a nice protein to vegetable ratio that is still creamy.

GRANS BUTTER CRACKER CHICKEN CASSEROLE serves 4-6
3 boneless, skinless chicken breasts, cooked and shredded or chopped**
1 can cream of chicken soup
1 cup sour cream
1 cup frozen peas
1 tablespoon butter
1 tablespoon avocado oil
2 large carrots, thinly sliced
2 green onions, thinly sliced
6 ounces (2 sleeves) Ritz*** crackers, crushed into fine crumbs
4-6 tablespoons butter, melted
1/2 teaspoon paprika

  • Preheat oven to 350°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • In a large bowl stir together the soup, sour cream and chicken.
  • Fold in peas and set aside.
  • In a hot skillet add 1 tablespoon of butter and avocado oil.
  • When melted add carrots, sautéing 3-5 minutes until beginning to soften.
  • Add green onions and saute’ a minute more.
  • Fold carrots and onions into chicken mixture.
  • Pour into prepared baking dish.
  • In a small bowl combine the melted butter, crushed crackers and paprika until the mixture looks like wet sand. Start with 4 tablespoons of butter and add more as necessary.
  • Spoon over casserole evenly.
  • Bake 25-30 minutes or until golden and bubbly.
  • Serve warm.
  • ENJOY!

NOTES

  • ** You can easily substitute 3 cups of rotisserie chicken and quite honestly these days that is my preferred way to make this recipe.
  • *** You can also use Kebbler Garlic butter crackers, Ritz are the preferred cracker.
  • This recipe freezes well also so I often make extra in these small foil bakers for easy weeknight prep.

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GENERAL TSO CHICKEN

General Tso’s chicken is traditionally a sweet, deep-fried chicken dish that is served in Chinese restaurants. It is often seen as  General Tse’s chicken. The dish is named after Zuo Zongtang (Tso Tsung-t’ang), a Qing dynasty statesman and military leader.

This baked version of General Tso Chicken is baked for a lighter and much healthier version that actually tastes BETTER to us than the original version AND it is so much easier to prepare. The sauce is sweet and savory and best of all is poured right over the raw chicken for a one pan supper that tastes better than ANY restaurant quality meal.

GENERAL TSO CHICKEN Yield 4-6 servings

2 pounds boneless, skinless chicken tenderloins or  chicken breasts, cut into 1 ½-inch pieces
1 tablespoon cornstarch
½ cup chicken broth
½ cup brown sugar
¼ cup Hoisin sauce
1 teaspoon sesame oil
½ teaspoon salt
3 cloves garlic, finely minced fresh garlic
¼ teaspoon ground ginger
½ teaspoon crushed red pepper flakes (add more for a spicier dish or omit for a mild dish)
¼ cup peanuts
Optional garnish: sliced green onions, toasted sesame seeds

  • Preheat oven to 425°.
  • Spray a medium (9×6 or 11×7) baking dish with cooking spray.
    Place chicken in the prepared dish. Sprinkle with cornstarch and toss to coat.
  • In a separate bowl, whisk together chicken broth, brown sugar, Hoisin sauce, sesame oil, salt, garlic, ginger, and red pepper flakes.
  • Pour sauce over chicken and stir to combine.
  • Bake, uncovered, for 20 minutes. Stir, return to the oven for 5-10 more minutes, or until chicken is cooked through and sauce has thickened.
  • Remove from oven, stir in peanuts. Season with additional salt and red pepper flakes, to taste.
  • Garnish with sliced green onions and sesame seeds just before serving.

NOTES:

1) Serve the General Tso Chicken over rice with plenty of extra sauce spooned over top. We love it with steamed broccoli!


2) If you’re just cooking for 2 the ingredients cut in half really well.  I like to prepare it in individual 5×5 Le Crueset baking dishes.

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BUFFALO CHICKEN MEATBALLS with CREAMY MASHED POTATOES & CARROT CELERY SALAD

BUFFALO CHICKEN MEATBALLS  – classic taste in a finger free meatball.
3/4 pound ground Chicken
Juice of 1 Lemon
2 tablespoons Butter, melted
1/4 cup Panko Bread crumbs
1/3 cup chicken broth
1-3 tablespoons to 1/4 cup Frank’s hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
3/4 teaspoon smoked paprika
1/2 teaspoon cayenne pepper

  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • In a large bowl, combine the chicken, breadcrumbs, and spices.
  • Season with salt and pepper to taste. Gently mix to combine.
  • Using your hands, tightly form the mixture into 10 equal-sized meatballs. Transfer to a plate.
  • Heat 2 teaspoons of avocado oil on medium-high until hot.
  • Add the meatballs and cook, turning occasionally 8 to 10 minutes, or until browned and cooked through.
  • Whisk together the butter and chicken broth.
  • Add to the pan with the meatballs, cooking 1-2 minutes, frequently spooning the sauce over the meatballs.
  • Turn off the heat and stir in as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.
  • Season with salt and pepper to taste.
  • Serve with creamy mashed potatoes, veggies.
  • Enjoy!

 

WARM CARROT-CELERY SALAD
Avocado oil
2 stalks celery, thinly sliced
2 large carrots, peeled, halved & sliced
1 small shallot, halved and sliced
FRESH ground salt and pepper, to taste

  • Heat a large skillet over medium heat.
  • Add avocado oil.
  • Add carrot pieces, season with salt and pepper, cooking 4-5 minutes until lightly browned and soft.
  • Add celery, seasoning again.
  • Transfer to a bowl, cover and keep warm.

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