BBQ CHICKEN SLIDERS

BBQ CHICKEN SLIDERS

12 King’s Hawaiian sweet rolls OR 6 King’s HAWAIIAN buns
3 1/2 cups shredded cooked chicken
½ cup Sweet Baby Ray’s original barbecue sauce
½ red onion, thinly sliced
6 slices Baby Swiss or Gruyere cheese
3 ears baby white corn cut from cob or 2 cans white shoepeg corn
2 green onions, minced
FRESH ground salt and pepper
2 tablespoons apple cider vinegar
1 tablespoon Bragg’s amino acids
2 +1 tablespoons butter
1 teaspoon Worcestershire sauce

  • Preheat the oven to 350°.
  • Over medium high heat melt 2 tablespoons butter.
  • Add corn and green onions, generously seasoning with FRESH ground salt and pepper.  Cook until staring to turn golden brown.
  • Add apple cider vinegar and Bragg’s amino acids to the skillet, stirring to combining and cooking JUST until liquid is absorbed.  Remove from heat and set aside.
  • Slice the rolls in half lengthwise.
  • Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish.
  • Combine chicken and BBQ sauce until well mixed.
  • Spread the chicken evenly over the rolls, followed by the red onion, corn and then the sliced cheese.
  • Top with the remaining rolls.
  • Brush the tops with melted butter mixture.
  • Bake for 20 minutes, until the bread is golden brown.
  • Slice into individual sliders.
  • Enjoy!

BACON RANCH CHICKEN CASSEROLE

BACON RANCH CHICKEN CASSEROLE
8 ounces pasta, prepared per package instructions
3 slices bacon, chopped
1 small shallot, chopped
1 clove garlic, minced
1 pound shredded rotisserie chicken pieces
FRESH ground sea salt and black pepper
12 ounces evaporated milk
1 Hidden Valley ranch dressing seasoning mix
1/3 cup Sweet Baby Ray’s hot sauce
2 cups shredded cheddar cheese

  • Preheat oven 350°.
  • Spray 8×8 baking dish with non-stick cooking spray and set aside.

  • In a large skillet cook bacon until crisp. Remove and drain on paper toweling.
  • Add shallots and garlic, quickly sautéing.
  • Drain of excess grease.
  • Add chicken pieces and cook several minutes until golden and cooked through.
  • Whisk together the milk, ranch dressing mix and hot sauce. Pour over chicken and stir together.
  • Remove from heat and add the pasta, mixing well.
  • Top with 1 1/2 cups of the cheese and most of the bacon, stirring to combine.
  • Pour into prepared baking dish, top with remaining cheese and garnish with remaining bacon.
  • Bake 15-20 minutes, until cheese is melted and golden.
  • Let cool 10 minutes before serving.

GRILLED GENERAL TSO’s CHICKEN

GRILLED GENERAL TSO’s CHICKEN

4 pounds of your favorite chicken pieces (we like legs and thighs) 😀
3 tablespoons Bragg’s Liquid Aminos
3 tablespoons avocado oil
1/4 catsup jalapeno ketchup
3 tablespoons light corn syrup
2 tablespoons apple cider vinegar
2 cloves garlic, finely minced
1/2 – 1 teaspoon crushed red pepper flakes
1/2 teaspoon FRESH ground sea salt
LARGE bunch green onions, sliced for garnish
Sesame Seeds, to garnish

  • Whisk together the liquid aminos and oil.
  • Pour into a large ziploc bag.
  • Add chicken pieces, seal and chill 2 hours.

 

  • Whisk together the ketchup, corn syrup, vinegar, garlic, crushed red pepper and salt until smooth. Set aside.

  • Drain chicken and discard marinade.
  • Pat chicken dry.
  • Preheat gas grill.
  • Oil grates.
  • Place chicken on grill, skin side down.
  • Grill 10 minutes uncovered on the hot side of the grill, rotating (NOT flipping) often to avoid burning, until skin is crispy.
  • FLIP chicken to cooler side of the grill, cover and continue grilling 30 minutes or so until you reach 165°.
  • Brush chicken with sauce during last 5 minutes.
  • Arrange chicken on platter.
  • Sprinkle with sesame seeds and green onions.
  • Serve with remains sauce.

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER serves 4-6

4 THICK boneless, skinless chicken breasts, sliced into thin steaks OR 8 thighs
1 can cream of mushroom soup
1 envelope LIPTON french onion soup
FRESH ground sea salt and black pepper
1/2 cup sour cream
1 1/2 cups sliced mushrooms
1 small bunch green onions, thinly sliced (keep whites and greens separate)
crumbled bacon

  • Whisk together the canned soup, pepper and the dry soup mix.
  • Spray slow cooker with non-stick cooking spray.
  • Spread soup mixture into slow cooker.
  • Add chicken and turn to coat well.
  • Cover and cook on low 4 hours.
  • Add green onion whites and mushrooms.
  • Cook another 30 minutes.
  • JUST before serving stir in sour cream.
  • Serve over rice or mashed potatoes.
  • Garnish with greens from the green onions and bacon pieces.

NOTES: The sauce seems super thick when you first begin the recipe, but don’t worry it thins out during the cooking time to the perfect consistency.

SWEET & SOUR CARAMELIZED CHICKEN

I originally posted this recipe years and years ago (2009 or 2010) on my original blog, but seriously, it needed an update picture so I made it specifically for that reason now.  😀 as well as updating the technique a bit.  I’m still NOT thrilled with the picture, but it IS better than the old one 😀

This really is an easy and quick meal to make, but it looks & tastes like you worked all afternoon so it’s perfect for company.  I should have taken a picture of the baking dish full of chicken, caramelized onions and gravy – much more impressive looking.  Oh well, next time.

SWEET & SOUR CARAMELIZED CHICKEN
4 boneless chicken breasts
1 LARGE sweet Walla Walla or Vidalia onion, halved and sliced thin
2-3 LARGE cloves garlic, minced
2 tablespoons sugar
1 cup chicken broth
4 tablespoons WONDRA flour
Juice of 1 lemon (2 tablespoons)
2 tablespoons rice wine balsamic vinegar
FRESH ground sea salt and black pepper
avocado oil
1 LARGE egg
1 teaspoon cornstarch

  • Between 2 sheets of wax paper flatten chicken breasts if they are too thick. If they are too thick they will take longer to cook.
  • Whisk together the egg and cornstarch. Soak chicken breasts in mixture for an hour before cooking. This mixture seals in the moistness and keeps the chicken juicy throughout.

 

  • Preheat oven to 400°.
  • In a oven proof skillet (or transferring to a baking dish) coat the bottom of the pan with avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • When the oil is hot, brown both sides of the chicken breasts including all the sides.
  • When breasts are browned, put the pan in the oven for 5 minutes.
  • Add onions to skillet over medium high heat to caramelize. You want to gather all the little browned bits on the bottom of the pan also.

 

  • Reduce the heat to 300°.
  • Whisk together the hot water, bullion, flour, lemon juice, vinegar, salt and pepper.
  • Pour liquid mixture over the chicken and cover tightly with foil.
  • Return it to the oven for additional 10 minutes until chicken is cooked through. Sauce will be thick.

NOTE: I have used breast tenders in a pinch and they work well, but they cook faster so keep a close eye on them.

CANTONESE CHICKEN STIR FRY

There are so many different provinces in China and different versions of this same chicken dish. This combination of veggies and flavors is one of our favorites.

CANTONESE CHICKEN serves 4
1 1/4 pound chicken tenders cut into 1-1 1/2 inch pieces
1/2 cup oyster sauce
2 tablespoons cornstarch
3 tablespoons water
2 tablespoons peanut oil
1 LARGE bunch green onions, sliced in large diagonal
2 large carrots, sliced thinly on the diagonal
8 thin slices, peeled garlic
1-2 cups sliced mushrooms (see note)
1/2 pound Bok Choy, sliced 1 1/2 inches long diagonally
1 1/4 cup chicken broth
2 teaspoons BRAGG’s liquid aminos
2 teaspoons toasted sesame oil
Prepared rice

  • Toss chicken with oyster sauce and BRAGG’s liquid aminos.
  • Whisk together cornstarch and water.
  • Heat wok and peanut oil until hot.
  • Add carrots, stir frying 2 minutes.
  • Add green onions, ginger and garlic, stir frying 20-30 seconds.
  • Add chicken mixture and stir fry 2-3 minutes until chicken is cooked through.
  • Add mushrooms and bak choy.
  • Add chicken broth and sesame oil.
  • Bring to a boil over high heat.
  • Add cornstarch mixture and return to boil, stirring constantly for 2-3 minutes until chicken is completely cooked through, sauce thickens and is glossy.
  • Serve over rice.

NOTE: I like beech mushrooms as you can leave them whole and they have a wonderful nutty flavor.

CHIPOTLE ORANGE CHICKEN

CHIPOTLE ORANGE CHICKEN serves 4-6

1 chicken cut into pieces or 6-8 pieces of your favorite cut
FRESH ground sea salt and black pepper, to taste
1/2 teaspoon ground cumin
2 teaspoons Chipotle pepper
1 tablespoon FRESH chopped cilantro
2 oranges
1/4 cup tomato paste
1/4 cup apple cider vinegar
2 tablespoons packed brown sugar

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • In a large bowl toss chicken pieces with salt, pepper and cumin. Reserve remaining seasonings.
  • In a small bowl whisk together the grated zest and the juice from the oranges with the tomato paste, vinegar, sugar, chipotle pepper and the reserved seasonings from your dredge.
  • Pour tomato mixture over chicken and toss to coat.
  • Arrange chicken pieces in a single layer on the baking dish.
  • Bake 45-50 minutes or until chicken is cooked through and no longer pink.
  • Brush with remaining sauce every 15 minutes.
  • Transfer to platter and sprinkle with chopped cilantro.

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE

CHICKEN & STRAWBERRY SALAD with STRAWBERRY VINAIGRETTE
1 pound boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/4 cup WONDRA flour
6 ounces creamy YOPLAIT strawberry yogurt
2 tablespoons QUALITY honey
Juice of 1 lemon
2 tablespoons apple cider vinegar
4 cups torn spinach and butter lettuce leaves
2 cups sliced strawberries
1/2 cut carrot sticks
1 cup thinly sliced red onions
1/2 cup chopped candied walnuts

  • Whisk together the yogurt, honey, vinegar, lemon juice, salt and pepper, to taste.
  • Chill under ready to eat.
  • Toss together the spinach, lettuce, red onions, walnuts and carrots.
  • Cover and refrigerate until ready to serve.
  • Generously season chicken pieces with FRESH ground sea salt and black pepper.
  • Lightly dredge chicken pieces in Wondra flour.
  • Heat avocado oil in skillet over medium high heat.
  • Add chicken and sear 3-4 minutes per side.
  • Remove chicken to cutting board and either slice thin or shred with 2 forks. Allow chicken to cool 5-10 minutes.
  • Add chicken to lettuce bowl.
  • Drizzle with vinaigrette and toss well.
  • Add strawberries and GENTLY toss again.
  • Serve and Enjoy!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.

MANDARIN CHICKEN BROCCOLI SALAD

MANDARIN BROCCOLI SALAD serves 4

1/2 – 2/3 cup mayonnaise
scant 1/4 cup sugar
3 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
4 cups FRESH broccoli florets
2 cups chopped rotisserie chicken
1/2 red onion, halved and sliced
2 granny smith apples, peeled, cored and sliced into quarters
1/2 cup golden raisins
1/2 cup candied walnuts
1 can mandarin oranges, drained WELL

  • Whisk mayonnaise, sugar and vinegar together well.
  • Season with salt and pepper
  • In a large bowl toss together the broccoli, onion pieces, raisins and walnuts.
  • Drizzle with mayo mixture and toss again.
  • Fold in orange segments.
  • Chill for several hours before serving. Overnight is better when time permits.

CHICKEN & SAUSAGE GUMBO sans OKRA

I am NOT a fan of Okra. In fact, I absolutely HATE, HATE, HATE OKRA!!!!!!! So, this version of gumbo has NO okra in it!! The thickening is done with a toasted flour roux instead.  Gumbo is usually served with dirty rice in many places, but hubby really likes it over a creamy mashed potato.

This is a labor intensive recipe with chopping so many times I prep the day before. While I’m chopping, I toast the flour so it has plenty of time to cool. If storing overnight, be sure to store the flour in an airtight container.

I also use a ladle as well as a slotted spoon to serve so everyone can have as much or as little gravy as they like. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA

1 cup all purpose flour
1 tablespoon avocado oil
1 onion, finely chopped
1 each red, orange and yellow mini pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 tablespoon FRESHLY minced thyme
3-4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 bay leaves
4 cups chicken broth
4 slices bacon, cut into thin strips
2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite sized pieces
1/2 pound Andouille sausage, halved and sliced 1/4 inch thick
1 bunch green onions, sliced thin
1 tablespoon melted butter
1 tablespoon vinegar
Prepared rice or mashed potatoes
Frank’s original hot sauce

  • Heat oven to 425°.
  • Place flour in an oven safe skillet and bake, stirring frequently, 40-55 minutes until the color of cinnamon and has a nutty fragrance.
  • Transfer flour to a bowl and allow to cool.
  • Heat oil in dutch oven over medium heat until it shimmers.
  • Add bacon and cook until bacon is rendered and beginning to crisp up.
  • Add onions, bell peppers and celery, cooking 5-7 minutes, stirring frequently until softened.
  • Stir in thyme, garlic, paprika, bay leaves, cayenne pepper, salt and pepper, stirring until fragrant.
  • Stir in 2 cups of broth.
  • Reduce heat to low, cover and simmer 30 minutes.
  • Whisk together the melted butter with the remaining broth.
  • Slowly and gradually whisk the flour into the broth mixture until a smooth batter like paste is formed.
  • Increase heat to medium high.
  • SLOWLY whisk the paste into gumbo making sure each addition is COMPLETELY incorporated before adding more.
  • Stir in chicken pieces.
  • Simmer uncovered 25 minutes.
  • Discard bay leaves if using.
  • Stir sausage pieces and green onions into gumbo and slowly simmer 5 minutes to heat through.
  • Remove pot from heat and stir in vinegar.
  • Adjust seasonings.
  • Serve over rice with hot sauce.

NOTES:

  • When toasting the flour, obtaining the “cinnamon” color is key to the flavor.
  • I like to use cheesecloth seasoning bags for the bay leaves to make them easier to fish out at the end.  Bay leaves can also be eliminated with a thyme and oregano combination.  For each bay leaf substitute 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.
  • Most recipes call for green pepper, but green pepper and I are NOT on speaking terms so I substitute mini peppers, one in each color, orange, red and yellow.

CREAMY CHILI CHICKEN

CREAMY CHILI CHICKEN ala SLOW COOKER or STOVE TOP

Avocado oil
2 pounds boneless, skinless chicken thighs
1/2 cup all purpose flour for dredging
FRESH ground sea salt and black pepper, to taste
1 large shallot, diced
2-3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup chili sauce
1/4 cup heavy cream
1 tablespoon cornstarch

STOVE TOP

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Dredge in flour and generously season chicken pieces.
  • Add chicken pieces to pan searing 4-5 minutes until crisp.  Flip and sear second side.
  • Transfer chicken pieces to platter and keep warm.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, chili sauce and bring to a simmer.
  • Whisk together the heavy cream and cornstarch.
  • Cook 5 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

SLOW COOKER

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Generously season chicken pieces.
  • Add chicken pieces searing 4-5 minutes until crisp.
  • Transfer chicken pieces to slow cooker.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, half of chili sauce and bring to a simmer.
  • Pour around chicken in slow cooker.
  • Cook on low 4-6 hours.
  • Transfer chicken to platter and tent to keep warm.
  • Turn slow cooker to high.
  • Whisk together the remaining chili sauce, heavy cream and cornstarch.
  • Add to slow cooker and cook 15-30 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.