2 chicken breasts, cut into bite sized pieces
2 teaspoons FINELY chopped ginger
2 cloves garlic, FINELY minced
1 + 2 tablespoons avocado oil
1 tablespoon QUALITY honey
1 teaspoon red chili flakes
FRESH ground sea salt and black pepper
1/2 + 1/2 teaspoons cornstarch
1 + 1 tablespoons Bragg’s liquid aminos
1 SMALL onion, halved and sliced thin into half moons
1/2 red bell pepper, small chopped
1/2 green bell pepper, small chopped (optional)
1 cup broccoli florets (optional)
1/3 cup chicken broth
Prepared Yakisoba noodles or rice

  • Whisk together 1 tablespoon avocado oil, ginger, garlic, honey, chili flakes, cornstarch, Fresh ground sea salt and black pepper.
  • Fold in chicken pieces, stirring to coat.
  • Add 1 tablespoon liquid aminos, stirring again to coat.
  • Set aside and marinade 10-15 minutes.


  • Heat 2 tablespoons avocado oil in heavy skillet.
  • Add chicken pieces cooking 3-4 minutes until chicken is cooked through.
  • Remove chicken pieces with slotted spoon.
  • Add 1 tablespoon oil.
  • Add onion slices, sauteing 5 minutes.
  • Add peppers, garlic and broccoli florets if using, sauteing 2-3 minutes more.
  • Return chicken to pan.
  • Whisk together chicken broth, 1 tablespoon liquid aminos and 1/2 teaspoon cornstarch.
  • Add to pan, stirring well, cover and simmer 5-10 minutes until thickened.
  • Add yakisoba noodles and heat through or serve over prepared rice.


If you love French Onion Soup, you’ll go COMPLETELY bonkers over this recipe.


2  LARGE shallots, halved and sliced
1/3 cup chopped dried chanterelle mushrooms
1/2 cup crisp white wine

3-4 tablespoons butter, divided
1 3/4 cups beef broth
4 thin chicken steaks
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 teaspoon FRESH thyme leaves
1 1/2 tablespoons WONDRA flour
4 slices deli-style provolone cheese
FRESH parsley, for garnish
French fried onions, for serving, optional
Mashed potatoes, for serving

  • Soak mushrooms in wine for 30 minutes to reconstitute.
  • Preheat oven on to 350°.
  • Melt 2 tablespoons butter in an oven-safe skillet over medium high heat.
  • Add shallots and stir, cooking 8-10 minutes until softened.
  • Add mushrooms and any remaining wine and stir, cooking 8-10 more minutes until caramelized.
  • Remove from skillet and set aside.
  • Add another tablespoon of butter to the pan.
  • Season chicken breasts with salt, pepper, and FRESH thyme leaves.
  • Cook chicken in skillet for about 2-3 minutes per side.
  • Move chicken to a plate and cover to keep warm.
  • Return onion and mushrooms to skillet and sprinkle with flour.
  • Stir and cook 1 minute before adding beef broth, whisking until thickened.
  • Add chicken back to skillet and spoon sauce over the chicken.
  • Top each breast with one slice of provolone. Spoon a bit of sauce over the cheese.
  • Move to oven and bake 8-10 minutes until cheese is melted and chicken is cooked through.
  • Remove from oven and spoon more of the sauce over the chicken.
  • Top with parsley and French fried onions.
  • Serve over mashed potatoes. 



2 teaspoons cornstarch
3 tablespoons Bragg’s liquid aminos
3 tablespoons unseasoned rice vinegar
1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch cubes 
2 tablespoons hoisin sauce 
1 teaspoon sugar 
2 cloves garlic, FINELY minced
One 2-inch piece ginger, FINELY minced
2 tablespoons avocado oil
2 to 3 dried red chile peppers 
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces 
1 small red bell pepper, seeded and sliced or diced
1/2 bunch scallions, trimmed and sliced on a diagonal 
1/2 teaspoon crushed black peppercorns and coriander seeds 
1/2 cup unsalted roasted peanuts, plus more for garnish (optional)
Cooked Jasmine rice or yakisoba noodles, for serving 

  • Whisk together the cornstarch, 1 tablespoon Bragg’s liquid aminos and 1 tablespoon rice vinegar in a medium bowl.
  • Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes.
  • Combine the hoisin, sugar, remaining 2 tablespoons Bragg’s liquid aminos, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl.
  • Grate the garlic and ginger into the sauce. Stir and set aside.
  • Heat a wok or large skillet over medium-high heat.
  • Add the oil, then add the chicken.
  • Stir-fry 3 to 5 minutes, until browned on the outside.
  • Add the chiles, green beans, red pepper, scallions whites, peppercorn powder and peanuts (if using) stir-frying 3 to 5 minutes, until fragrant and the veggies are crisp-tender.
  • Add the sauce and simmer 3-4 minutes until thickened slightly and the chicken is completely cooked through.
  • Garnish with the scallion greens and additional peanuts.
  • Serve with the rice or Yakisoba noodles.



1 + 2 + 1 tablespoon butter
1 pound carrots, peeled and cut into large chunks
4 chicken breasts
1/4 up almond flour
1 bunch green onions, sliced
FRESH ground sea salt and black pepper
1 tablespoon FRESH thyme leaves
1/4 teaspoon red chili flakes
1 LARGE Granny Smith Apple, peeled, cored and diced
Juice of 1 LARGE lemon
1 tablespoon apple cider vinegar
1 teaspoon sugar

  • Preheat oven to 350°.
  • Melt 1 tablespoon butter in ovenproof skillet (preferably cast iron) over medium heat.
  • Add carrot chunks in a single layer cooking 6-8 minutes, turning as necessary until all sides are charred.
  • Transfer pan to oven and roast 30 minutes or until caramelized and tender.
  • Add 2 more tablespoons butter to pan.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Add chicken to hot butter and sear 3-4 minutes on both sides.
  • Transfer chicken to carrot pan in the oven to bake 10 minutes while you prepare the vinaigrette.
  • Add remaining butter to pan.
  • When melted add green onions, chili flakes, apple pieces, sugar and thyme leaves sauteing t minutes until apples are tender.
  • Add lemon juice and vinegar, stir to coat and cooking 2-3 minutes more until most of the liquid is absorbed.
  • Plate chicken and carrots.
  • Spoon apples and sauce over carrots and chicken.


This saucy, tender and creamy meal is just so delicious that he will propose LOL or at least that’s what was said in years past. He may not propose, but he will be satisfied with this truly melt in your mouth chicken dish.


2 tablespoon avocado oil+
A pint of cherry or grape tomatoes, cut in half
FRESH ground sea salt and black pepper, to taste
2 pounds boneless skinless chicken thighs or chicken steaks (your preference)
3 cloves garlic, minced
1 tablespoon FRESH thyme or tarragon (your preference)
1 teaspoon crushed red pepper flakes
scant 1/4 cup champagne (pink moscato is my favorite) or white wine
1 cup homemade chicken stock
3/4 cup heavy cream
FRESH chopped parsley, torn to garnish
1 tablespoon potato starch or cornstarch, for thickening

  • Preheat oven to 400°.
  • Heat a large oven proof skillet over medium heat with 2 tablespoons avocado oil.
  • Place tomato halves in the skillet.
  • Add a few pinches of salt and pepper and toss it all together to combine.
  • Place in the oven to roast for 15-20 minutes, stirring once and roasting until the tomatoes have sizzled off some of their water and begin to brown slightly.
  • While the tomatoes are roasting, season the chicken generously on both sides with salt and pepper.
  • Remove skillet from the oven and reduce the oven temperature to 375°.
  • Transfer all of the tomatoes to a small bowl. Set aside.
  • Add a bit more avocado oil if necessary and sear the chicken in the same pan the tomatoes roasted in until golden brown on both sides. Don’t worry about cooking the chicken all the way through. It will spend enough time in the oven to cook through and tenderize.
  • Place the seared chicken in a shallow bowl or platter with a lip to catch any juices and set aside.
  • Reduce the heat to low. DO NOT WIPE OUT PAN! You want the nice browned bits across the pan for flavor!
  • Add garlic to the pan and stir constantly around the pan for 1 minute.
  • Stir in thyme or tarragon and red pepper flakes.
  • Return the tomatoes to the pan along with the champagne.
  • Scrape all those browned bits off the bottom of the pan as the wine cooks off.
  • Stir in chicken stock and heavy cream and bring to a low simmer.
  • Return the chicken pieces to the pan, nestling them in the sauce.
  • Place the skillet in the oven and bake for 18-20 minutes.
  • Remove from the oven when chicken is cooked through.
  • Transfer chicken to a plate and keep warm.
  • In a small bowl whisk together cornstarch or potato starch and 1 tablespoon of water.
  • Add to sauce, whisking to thicken. If the sauce doesn’t thicken immediately, place it back on a burner on low for a minute or two.
  • Return the chicken to the sauce and garnish with FRESH parsley.
  • Serve over rice, pasta or mashed potatoes.



A Blooming Quesadilla Ring is PERFECT for the upcoming holidays, a tailgate or Super Bowl party or even a church potluck.

20 taco sized soft flour tortillas
4 cups FINELY shredded taco blend Colby jack cheese
3 cups shredded rotisserie chicken pieces (OR PROTEIN OF CHOICE)
1 SMALL red bell pepper, seeded and FINELY diced
1/2 cup FINELY diced red onion
1/2 cup salsa your favorite brand
1 cup Taco Bell mild taco sauce
2 cups cheddar cheese finely shredded
2 tablespoons FRESH chopped cilantro

FRESH chopped cilantro
Lime wedges
Sour cream
Chopped green onions

  • Preheat oven to 375°.
  • Line a baking sheet with parchment paper.
  • Place a large, wide mouth glass jar in the center of the baking sheet.

  • Cut the tortilla’s in half.
  • Cover the halved tortilla’s with a clean dry cloth and set aside so they don’t dry out.

  • In a large mixing bowl combine the shredded cooked chicken, red pepper, 2 tablespoons of the cilantro, red onion, salsa and taco sauce.
  • Stir well until all of the ingredients are well mixed. 

  • Sprinkle each tortilla with 1 ½ to 2 tablespoons each of the shredded colby monterey jack cheese and the chicken mixture.
  • Roll each of the halved, “filled” tortillas into a cone shape. Be careful not to squish out the filling. The small pointed ends of the cones need to touch the wide mouth jar and form a ring around the jar.

  • Once you have made a complete bottom layer of about 12 to 13 “cones,” sprinkle ¾ cup of the shredded cheddar cheese on top of the ring.

  • Repeat the ring of cones for a second layer.
  • Then top with 1 cup of the colby and monterey jack cheese.

  • Repeat for the 3rd and final ring.
  • Remove the glass jar from the center of the cones.

  • Bake for 15 to 20 minutes, or until the edges of the cones are golden brown and the cheese is melted.
  • Using the edges of the parchment paper, carefully transfer the quesadilla ring to a platter.
  • Serve the quesadilla ring with your favorite salsa or dipping sauce AND garnishes.

NOTES: If trimming off the excess parchment paper, BE VERY CAREFUL not to touch the hot cheese.



2 cups rotisserie chicken breast pieces
8 ounces spiral pasta (I didn’t have enough so I used half rotini and half penne)
3/4 + 1/2 cups chicken bone broth
2 tablespoons butter
3/4 cup WHOLE milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup FRESH grated Parmesan cheese
1/2 cup sun-dried tomatoes
2 tablespoons chopped FRESH basil
3-4 slices bacon, diced – browned, drained of ALL fat and crisp
FRESH ground sea salt and black pepper

  • Add sun-dried tomatoes to 3/4 cup homemade chicken bone broth to re-hydrate for 1 hour. This can also be done 24-48 hours ahead of time.
  • Prepare pasta per package instructions.
  • While pasta is boiling, melt butter in skillet over medium high heat.
  • Add onions, sauteing 1 minutes or so.
  • Add the milk, cream cheese, remaining 1/2 cup chicken bone broth and garlic powder, cooking and stirring 3-5 minutes until cream cheese is melted and mixture is a smooth consistency.
  • Stir in 3/4 cup Parmesan cheese, sun-dried tomatoes, basil, spinach, salt and pepper cooking and stirring until spinach is wilted.
  • Serve immediately with garlic bread.
  • Garnish with additional basil, bacon bits and remaining FRESH grated Parmesan cheese.

NOTE: Leftovers can be placed in a casserole dish, topped with Mozzarella cheese. Bake 25 minutes until casserole is cooked though, cheese is melted and browned and serve as a new meal.



1 10 inch flour tortilla burrito size
3 cups shredded rotisserie chicken pieces
1/3 cup FINELY chopped FRESH cilantro leaves
4 ounce can chopped green chiles, drained well
1/2 cup salsa

2 cups shredded sharp cheddar cheese
FRESH ground salt and pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder

Sour cream
Chopped green onions

  • Preheat oven to 450°.
  • Grease 9-inch spring form pan.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, salsa, cilantro, green chiles, 1 cup of the cheese, FRESH ground sea salt and black pepper in large bowl until combined.
  • Whisk together the eggs, milk, flour, baking powder, and FRESH ground sea  salt and black pepper in bowl until smooth.
  • Slowly pour egg mixture over chicken mixture and fold to combine.
  • Spread filling evenly into tortilla.
  • Bake until surface is golden brown, 25-30 minutes or until set when a knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more until cheese is melted.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Serve with your favorite garnishes.

NOTES: The chicken can be easily traded out for browned ground beef or a pulled pork.



1 can seasoned black beans, drained and rinsed
1 can Green Giant Mexican corn niblets, drained
1 cup chunky salsa
2 tablespoons butter
4 boneless, skinless chicken breasts
1 tablespoon KINDERS taco seasoning
1 cup shredded cheddar cheese

  • Coat chicken breasts all over with the taco seasoning.
  • Melt butter in large skillet over medium high heat.
  • Add chicken breasts, searing for one minute per side.
  • Reduce heat to low.
  • Add beans, corn and salsa.
  • Simmer 10-15 minutes until chicken is cooked through.
  • Sprinkle with cheese.
  • Cut chicken into slices and serve over rice or fritos.


While a true Chicken Cordon Bleu was popularized back in the 1960’s when stuffing chicken breasts with deli meats and cheese seemed like a great option, this version is a compilation of an Austrian Schnitzel Cordon Bleu and Switzerland’s Veal Cordon Bleu. Cordon Bleu is NOT strictly French though it became the standard for Americans seeking a refined dinner fare for their “COMPANY” parties and weddings.

Once your meat and cheese is rolled into your flattened chicken breast, they were typically dredged in flour, dipped in egg and then rolled in breadcrumbs and then pan fried.  This recipe is a lighter version that is still breaded, but baked instead of fried.


NON-STICK cooking spray
4 boneless, skinless chicken breasts (4 ounces each)
4 slices prosciutto
4 slices BABY Swiss cheese or Gouda
4 VERY thin slices red onion
2 cloves garlic, FINELY minced

3 cups FINE bread crumbs
3 tablespoons grated Parmesan cheese
1/8 teaspoon FRESH ground black pepper
1/4 cup buttermilk
2 tablespoons melted butter
1 teaspoon fresh snipped parsley

  • Preheat the oven to 375°.
  • Coat the bottom of a glass baking dish with the nonstick cooking spray and set aside.
  • Flatten chicken breasts between plastic wrap to 1/2 inch thickness using a meat mallet OR MY PREFERRED METHOD is to slice the chicken breast in half horizontally almost all the way through. Open the chicken breast up and press out to flatten.
  • Lay one thin slice of prosciutto and a slice of cheese on the flattened breast.
  • Top with onion and part of the garlic.
  • Roll up carefully, beginning at the narrow end and secure with wooden picks. Repeat the process with the remaining chicken breasts.
  • In a bowl, combine the bread crumbs, Parmesan cheese and black pepper.
  • Place the buttermilk in a separate bowl.
  • Dip the chicken rolls in the buttermilk and then the bread crumb mixture.
  • Place chicken pieces in the prepared baking dish.
  • Brush each roll with the melted butter.
  • Bake 35-40 minutes or until golden brown.
  • Garnish with parsley.

NOTE: Once baked, let the rolls rest before slicing so you get nice, even slices.


One of my grandmothers used to say there were two ways to things – Her way or the wrong way. This “attitude” became a family “sore” spot a good deal of the time as there are always multiple ways to reach the same end results. For me it always seemed to resonate with recipes… LOL fast forward to this recipe and she was in my head about the best way to write this up.

There really are two ways to make this, the short way and the LONG way, which is my preferred method because I find it the most flavorful is to make the chicken in the slow cooker the day before you want to assemble the casserole.

Not much to look at, but SUPER delicious!

8 slices thick cut bacon cooked crispy and crumbled
4 cups shredded rotisserie chicken (or crock pot crack chicken)
2 cups dried egg noodles, cooked per directions on box and drained
1 package dry ranch dressing mix
1/2 cup onion, diced
1/2 cup red or orange pepper, diced
2 cups shredded cheddar cheese divided
1/2 cup Darigold Mexican sour cream
8 ounces cream cheese, softened (omit if using crock pot crack chicken)

1/3 cup Duke’s mayonnaise
1 1/2 cup corn chex, crushed
1/4 cup butter melted
2-3 green onions thinly sliced for garnish, optional

  • Preheat the oven to 350°.
  • Grease a 9×13 inch baking dish with cooking spray, set aside.
  • In a large bowl combine the bacon, chicken, cooked noodles, ranch seasoning, onion, red pepper, cream cheese, 1 cup of the cheddar, sour cream and mayonnaise until well blended.
  • Spread into the baking dish.
  • Top with the remaining cheddar.
  • In a small bowl mix together the corn chex with the butter and top the casserole with this mixture.
  • Bake for 40-50 minutes until bubbly.
  • Let cool slightly, garnish with optional green onions and serve.

2 pounds boneless, skinless chicken breasts or tenders
1 package ranch dressing package mix
8 ounces cream cheese
1 cup shredded cheddar or cheese flavor of choice – Nacho, sharp, Vampire Slayer, etc…

  • Add chicken to crock pot in a single layer if possible.
  • Sprinkle with ranch dressing powder.
  • Place cream cheese block as a whole on top.
  • Cover and cook on low 6-7 hours.
  • Remove cover and shred chicken while stirring in cream cheese at the same time.
  • Add cheese and stir to mix.
  • Serve on buns, croissants, tortillas, in the above casserole or use it to make tacos next Taco Tuesday!


This can be done on the stove, but, tastes much better grilled.

3 limes, juiced for 2 tablespoons
8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
1 teaspoon FINELY ground coriander
1/4 cup avocado oil
4 Hatch chiles
1 bunch green onions, sliced thin
1/2 cup hot pepper jelly
1/2 cup orange marmalade
1/4 cup lemon curd

  • Whisk together the lime juice, pepper jelly, orange marmalade and lemon curd.
  • Generously season the chicken pieces with FRESH ground sea salt, black pepper and coriander.
  • Coat chicken pieces and Hatch chiles in avocado oil.
  • Grill over medium high heat 4-5 minutes per side. Start with top side down.
  • When you flip the chicken spoon, add the chiles to the grill and spread  a layer of the jelly on top of each chicken pieces before closing the lid.
  • Garnish with the green onions.