Category: POULTRY

SLOW COOKER CRACK CHICKEN ~ BLOG 365.140

Slow Cooker Crack Chicken is made of everything addicting and delicious! This chicken has it all ~ bacon, ooey gooey cheese, cream cheese and flavored with ranch dressing seasoning mix.

SLOW COOKER CRACK CHICKEN

2 pounds boneless skinless chicken thighs (or breasts)
1 ounce packet ranch seasoning mix
16 ounces cream cheese, cut into quarters
8 slices bacon, diced, cooked and crumbled
1 1/2 cups shredded cheddar cheese
1/2 cup sliced green onions

  • LIGHTLY spray sloow cooker insert with non stick spray.
  • Add the chicken to the slow cooker.
  • Sprinkle over the ranch seasoning mix.
  • Place the cream cheese on top of the chicken.

  • Cover and cook on LOW for 7 hours WITHOUT opening the lid during the cooking time.

  • Shred the chicken with 2 forks.
  • Stir the cooked cream cheese into the shredded chicken.
  • Add the bacon pieces.
  • Spread out into an even layer.
  • Sprinkle with the cheddar cheese.
  • Reduce to warm, top with green onions and cover for 10 more minutes to allow the cheddar cheese to melt.
  • 
Serve over rice or baked potatoes, on a sandwich roll or even over a salad.

NOTE: Use a spicy ranch packet or pepperoncinis or 1 SMALL diced jalapeno for added spice. Lipton Soup makes a Savory Herb version that is also a great substitute for the Hidden Valley Ranch.

CHICKEN CORDON BLEU, GRUYERE POTATO CASSEROLE, DRIED CHERRY SALAD & PEANUT BUTTER PIE ~ BLOG 365.128

I LOVE watching cooking shows! Every now and then there is a menu I want to duplicate in its entirety. Joanna Gaines had an episode in July that fits that bill EXACTLY!

CHICKEN CORDON BLEU serves 4
Adapted from Joanna Gaines

4 skinless, boneless chicken breasts (5-6 ounces each)
FRESH ground sea salt and black pepper
4 thin slices of ham, cut in half (8 slices)
6 thin slices of baby Swiss cheese, cut in half (12 small slices)
1 cup dry panko breadcrumbs
1 teaspoon garlic salt
1 LARGE egg
1 tablespoon water
½ cup AP flour
½+ teaspoon FRESH ground nutmeg
5 cups NEUTRAL oil
Garlic salt, for garnish
Flaky salt, for garnish
Hollandaise Sauce

  • Place a rack in the middle of the oven and preheat to 375°.
  • Trim off any fat around the edges of the chicken.
  • Working with one breast at a time, place the chicken between two sheets of parchment paper and pound with a mallet, or rolling pin, until about ¼-inch thick.
  • Season the chicken on all sides with FRESH ground sea salt and black pepper.
  • Arrange the chicken smooth side down on a work surface.
  • Layer one half of each breast with one slice of cheese, one slice of ham, another slice of cheese, another slice of ham and a final slice of cheese leaving space around the edges.
  • Fold breast in half over the ham and cheese and press edges together to firmly seal.
  • In a shallow bowl, combine the breadcrumbs, garlic salt, and FRESH ground pepper until completely combined.
  • In a separate shallow bowl, whisk the egg and water together.
  • On a plate combine the flour and nutmeg.
  • Once again working with one chicken breast at a time, press both sides into the flour, shaking off any excess, dip both sides into the egg mixture and then completely coat with the breadcrumb mixture, pressing with clean fingers to adhere.
  • Transfer to a separate plate and continue with the remaining chicken breasts until all are completely covered.
  • Heat the oil in a large heavy skillet (4½ quart) over medium-high until simmering.
  • Cook the chicken 2-3 minutes per side, turning occasionally, until browned on all sides.
  • Transfer to a wire rack set in a rimmed baking sheet and season as desired with garlic salt.
  • Bake the chicken 15 minutes until an instant-read thermometer inserted into the thickest part of the breast registers 165°.
  • Carefully remove the chicken from the oven and garnish with flaky salt, let sit for 5 minutes.
  • Plate chicken breasts and top with the Hollandaise sauce.

BLENDER HOLLANDAISE SAUCE
Adapted from Downshiftology

3 egg yolks
2+ tablespoons FRESH lemon juice
1/4 teaspoon creamy horseradish
3/4 teaspoon DUKE’s mayonnaise
FRESH ground sea salt and black pepper
1/2 cup QUALITY unsalted butter, melted and hot

  • Melt the butter in a microwave.
  • Add the egg yolks, lemon juice, horseradish, mayonnaise, salt and cayenne pepper into a high powered blender and blend for 5 seconds until combined.
  • With the blender running on medium high, slowly stream in the hot butter into the mixture until it’s emulsified.
  • Pour the hollandaise sauce into a small bowl and serve while warm.


GRUYERE POTATO CASSEROLE serves 6-8
Adapted from Joanna Gaines

4 tablespoons unsalted butter
6 medium russet potatoes, scrubbed, peeled and cut into medium chunks
3-4 garlic cloves, FINELY minced
2 tablespoons WONDRA flour
1 cup heavy cream
1½ cup milk
2 cups Gruyère cheese, grated and divided in half
FRESH ground sea salt and black pepper
2 teaspoons QUALITY paprika
1 teaspoon onion powder
Paprika and black pepper, for garnish

  • Preheat the oven to 350°F.
  • Butter a 8 x 11.5-inch baking dish.
  • Bring a large pot of generously salted water to a rolling boil.
  • Add the potatoes and simmer until just tender but not falling apart, about 13 minutes. Drain thoroughly and set aside.
  • In a medium saucepan, melt the butter over medium heat.
  • Add in the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour and cook, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes.
  • While whisking constantly, slowly pour in the heavy cream and milk until the sauce is smooth.
  • Add in 1 cup of the Gruyère, the salt, pepper, paprika, and onion powder, then cook, whisking gently, until the cheese is melted.
  • Arrange the potatoes to cover the bottom of the prepared baking dish and pour the sauce over them and top with the remaining Gruyère.
  • Place the baking dish in the oven and cook for 15 minutes. Turn the broiler to high and broil for 5 minutes more, until fully golden brown.
  • Top with black pepper and paprika to serve.

DRIED CHERRY SALAD serves 4-5
Adapted from Joanna Gaines

“This salad strikes that sweet spot between simple and elevated. It’s all the more enjoyable because it surprises people with unexpected flavors. Arugula is a peppery green, so combining it with cherries gives this recipe a nice blend of sweet and spice. Since the prep work for the cherries can happen the night before, this side is a favorite of mine whenever I’m hosting. I like to pair it with whitefish or grilled chicken, but really, it’s delicious on the side of anything.” – Joanna Gaines, Magnolia Table, Volume 3

Joanna makes this with arugula, but I find arugula too peppery and bitter so I substitute micro greens, small chopped romaine or butter lettuce.

½ cup apple cider vinegar
½ cup water
4 ounces dried tart cherries
5 ounces micro greens, small chopped romaine or butter lettuce
½ cup small chopped toasted almonds
4 ounces crumbled Gorgonzola or goat cheese (about 1 cup)
¼ cup avocado oil
½ teaspoon crushed red pepper flakes
1 small garlic clove, FINELY grated
FRESH ground sea salt and black pepper

  • Add the apple cider vinegar and ½ cup of water to a large mason jar with a lid and stir in the cherries.
  • Cover and let sit at room temperature for 6 hours or overnight. The cherries will plump slightly and soak up some of the vinegar mixture.
  • When ready to make the salad, add the micro greens, almonds, and Gorgonzola to a large bowl.
  • Drain the vinegar mixture from the cherries into a mason jar with a lid, reserving the cherries.
  • To the mason jar, add the avocado oil, 1 tablespoon of water, pepper flakes, garlic, salt, and pepper.
  • Shake well.
  • Add half the dressing to the salad, toss well, and taste. Add more dressing if desired.
  • Top with the cherries and serve.

NOTE: Alternatively, microwave the mixture for 1 minute and let stand at room temperature for 30 minutes.

PEANUT BUTTER PIE with OREO CRUST
Adapted from Joanna Gaines

CRUST
24 Oreo cookies
⅓ cup sugar
7 tablespoons unsalted butter, melted

  • Preheat the oven to 350°.
  • In a food processor, pulse the wafers until they are the consistency of sand.
  • Add the sugar and melted butter and pulse a few more times, until combined.
  • Using your hands, press the wafer mixture into the bottom and up the sides of a 9-inch pie pan.
  • Bake for 12 minutes.
  • Let cool for 20 minutes.

FILLING
1 cup JIF creamy peanut butter
1 cup powdered sugar
4 ounces cream cheese, at room temperature
¼ teaspoon kosher salt
¾ cup heavy cream
1 tablespoon unsalted butter, melted
2 teaspoons PURE vanilla extract

  • Cream together the peanut butter, powdered sugar, cream cheese, and salt on medium speed. With the mixer on low, add the cream, melted butter, and vanilla and whip until the mixture is smooth and fluffy.
    Pour the mixture into the baked crust.

ASSEMBLY
1 cup heavy cream
¼ cup powdered sugar
1 teaspoon PURE vanilla extract
Crushed toffee bits, for garnish (optional)

  • Combine the cream, powdered sugar, and vanilla. Start on low speed, then slowly turn the mixer up to high speed and mix about 2 minutes until the cream holds a soft peak.
  • Spoon the whipped cream on top of the peanut butter filling.
  • Refrigerate for at least 2 hours.
  • Sprinkle with crushed toffee bits, cookie crumble, or nuts if desired.
  • Serve chilled.
  • Store in the refrigerator covered with plastic wrap for up to 3 days.

SALSA VERDE CHICKEN CASSEROLE ~ BLOG 365.121

SALSA VERDE CHICKEN CASSEROLE
1 tablespoon butter
2 boneless, skinless chicken breasts
1 teaspoon Hatch chile seasoning
FRESH ground sea salt and black pepper
1/2 cup sour cream
3/4 cup chunky salsa
3/4 cup salsa verde
2 cups chopped tomatoes
1/4 cup FRESH chopped cilantro
2 cups Mexican blend shredded cheese
2 green onions, sliced thin
1 small mini red pepper, diced
1 can Green Giant Mexican corn, drained well
8 corn tortillas
OPTIONAL TOPPINGS – avocado slices, sliced green onions, FRESH chopped cilantro, sour cream or guacamole

  • Melt butter in a medium skillet.
  • Season chicken breasts on both sides with the Hatch chile season and FRESH ground sea salt and black pepper.
  • Sear chicken on both sides 4-5 minutes until cooked through.
  • Shred chicken into small pieces.
  • Combine chunky salsa and salsa verde until well blended.
  • In a mixing bowl combine chicken pieces, corn, 3/4 cup salsa mix, green onions and pepper pieces with the sour cream.
  • Spread 1/4 cup of the salsa mixture on the bottom of an 8 inch greased baking dish.
  • Layer half the tortillas on top of salsa.
  • Spread half the chicken mixture over the tortillas followed by half the cheese.
  • Repeat layers ending with remaining salsa and a couple pepper rings for color.
  • Bake 20-25 minutes until bubbly.
  • Serve with additional toppings.

NOTE: This recipe converts well to a dip or “loose” casserole that I often serve over tortilla chips. I find the leftovers keep better that way.

 

SALSA VERDE PASTEL AZTECA ~ BLOG 365.107

It’s no surprise that where we live shapes our families and the recipes we pass down – the very way we gather around the kitchen table. The culinary traditions of the places we call or have called home have a HUGE impact on our personal journeys.

I’m from Texas, but I didn’t grow up there. I have lived there a few times and LOVE the farm to market way of cooking. I miss when I’m not there and have a difficult time acquiring the necessary ingredients to re-create the family recipes that have been handed down over the years.

That said, life goes on and we do our best to make substitutions that work well enough to recreate those recipes. Think of Pastel Azteca as a Mexican style lasagna, where the sauce is a smooth salsa; corn tortillas are substituted for the pasta, chicken or pork instead of traditional beef for the protein, roasted green chiles for the tomatoes and both crumbly as well as melty cheeses instead of Mozzarella and Parmesan cheeses. Mexican recipes are a lot like Italian recipes – layer after layer of flavor and slow cooking to get the right depth of those flavors.

PASTEL AZTECA Servings: 8 servings
SAUCE
1 1/2 pounds tomatillos, husked and rinsed
4 dried guajillo, colorado or ancho chiles, stemmed and seeded
2 cups FRESH cilantro
1 white onion, chopped
2 cloves garlic, minced
1 cup tomato puree
1 teaspoon Mexican oregano
1 sprig fresh epazote (optional)
FRESH ground sea salt and black pepper
1 tablespoon butter
2 tablespoons avocado oil

  • Add the dried chiles to a bowl and pour boiling water over them. Cover the bowl to let them rehydrate. 

  • Heat a grill or cast iron pan over medium high heat.
  • Char the onion and garlic cloves until they are nicely blackened. Add to a blender.
Add the rehydrated chiles to the blender, along with all the rest of the sauce ingredients, except for the lard.
  • Puree extremely well.
Get the lard hot in a saucepan.
  • Add the sauce and bring to a boil,, stirring constantly to incorporate the fat.
  • Reduce the heat to a bare simmer and cook 10 minutes or so. Turn off the heat.

CASSEROLE & ASSEMBLY
18 6 inch corn tortillas
2 tablespoons butter
1 pound shredded chicken
6 poblanos, Hatch or Anaheim peppers, roasted, peeled, seeded and cut into strips
1 + 1/2 cup ELOTE corn kernels (see notes for recipe)
4 ounces cotija, crumbled
1 pound Oaxaca or mozzarella cheese, grated
1/2 cup Mexican crema, or sour cream (Darigold has a Mexican Sour Cream I like)


  • Preheat the oven to 400°F.
  • Butter a 9×13 casserole or baking dish.
  • Ladle a thin layer of the sauce into the bottom.
  • Layer the casserole with 6 tortillas.
  • Spread some meat evenly over the top.
  • Add the 1 cup of elote corn and strips of roasted peppers. 
Sprinkle a layer of cotija cheese, then crema, then shredded Chihuahua or Oaxaca cheese.
  • Top with another layer of tortillas, a bit more sauce, meat, pepper and cheese.
  • Finish with the remaining tortillas.
  • Sprinkle with the remaining cotija cheese, drizzle some more crema, and sprinkle the last of the grated cheese over the top.
  • Season with FRESH ground pepper and last of the corn.
  • Bake for 20 minutes until the cheese starts to brown.
  • Let stand for 10 minutes before serving.

NOTES & TIME SAVERS

  • Keep in mind this is the full-on, Sunday supper version of pastel azteca, but here are some serious time-saving hacks for an equally tasty week night meal.
  • You can use canned green chiles. Or even frozen. In August I buy Hatch chiles (they are only available for about a month a year) and roast them and portion them for freezing so I have some all year round. If you don’t know how to roast green chiles, here’s a great tutorial.
  • I make elote corn and then cut it from the cob or better yet make esquites for this recipe. Elote and street corn are the same thing. The word elote means “corn cob”. It’s the seasonings that make all the difference. Esquites, also called elote en vaso means corn in a cup. These can be made ahead and frozen also. Recipes below.
  • Literally any cooked meat will work, just make sure to chop or shred it small. Use a rotisserie chicken or left over carnitas. A HUGE time saving hack is using tamales (without the husks) and rolling them in the golden blend tortillas to layer at the bottom of the baking dish.
  • You can use canned enchilada sauce, or even canned tomato sauce.
  • If you have trouble finding crema, thin regular sour cream with a little buttermilk, milk or cream to get you closer to the real thing. 

OPTIONAL TORTILLA STEP

  • Heat about 1/4 inch of oil in a pan until it hits about 350°.
  • Fry the tortillas for about 30 seconds or so, JUST enough for them to stiffen up a bit, but not enough so they are stiff like tostadas. You want semi limp.
  • Cool tortillas on a cooling rack.

ELOTE aka MEXICAN STREET CORN
4 ears corn, husked (see notes)
2 tablespoons DUKE’s mayonnaise
2 tablespoons Mexican crema or sour cream
½ cup Cotija cheese , freshly grated, or queso fresco (see notes)
chili powder , or tajin, to taste
1 lime, cut into wedges
FRESH chopped cilantro , for garnish, optional

  • Bring a large pot of salted water to a boil over medium-high heat.
  • Add the ears of corn and cook 10 minutes or until tender.
  • Brush corn with melted butter and grill corn on medium heat until slightly charred.
  • Mix the mayonnaise and Mexican crema together.
  • Spread a thin layer all over the corn ears. 
Sprinkle generously with cotija cheese and the desired amount of chili powder.
  • Serve garnished with cilantro, and with a lime wedge on the side for squeezing on top.
  • For this recipe cut the corn from the cob in the end.

NOTES:

  • White corn is traditionally used in Mexico, but yellow corn easily substitutes.
  • Cotija cheese is traditional, but Quesa Fresca will substitute in a pinch.
  • If using fresh husked corn, leave stem end attached as something to hold on to while eating. Otherwise stick a long wooden skewer into the end of the corn before grilling or coating, to make them easier to hold and eat.

ESQUITES

1 tablespoon salted butter , softened
1/3 cup diced onion
1 jalapeño or serrano pepper, seeded, diced (optional)
1/3 cup homemade chicken broth or water
3 cups (4 cobs), husked, cut from the cob
FRESH ground salt and pepper, to taste
5 tablespoons DUKE’s mayonnaise
5 tablespoons Mexican crema or sour cream
1/3 cup Cotija or queso fresco cheese, shredded
chili powder, Tajin or hot sauce, to taste
1 lime, cut into wedges

  • Add butter to large cast iron skillet over medium heat.
  • Once melted, add onion and pepper, sautéing until tender.
  • Add broth or water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

  • Season with black pepper and a little salt then divide among 4 cups – for making Pastel Azteca I just make one big bowl.

  • In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream), stirring to combine.
  • 
Sprinkle generously with grated cheese and chili powder, to taste.
  • Serve with lime wedges to squeeze on top.


NOTES:

  • White corn is traditionally used in Mexico, but yellow corn can be substituted. You could also substitute 3 cups frozen corn.
  • Cotija cheese is traditional, but if you can’t find it, substitute Quesa Fresca will substitute in a pinch or FINELY grated Parmesan cheese.

TETRAZZINI ~ BLOG 365.105

Nothing says comfort food like gram’s chicken tetrazzini. Her recipe called for stewing her own chicken with celery and carrots before being shredded into a rich cream sauce made with sherry and tossed with al dente spaghetti and freshly grated Parmesan cheese and then topped with a butter crumb topping. It was then slow baked until it was bubbly and just starting to crisp at the edges.

The creation of tetrazzini is widely debated as to whether it was Auguste Escoffier of French fame, the Knickerbocker Hotel in New York City or Ernest Arbogast at the Palace Hotel in San Francisco in 1905 that originally created the recipe. Most sources lean more heavily on it having been Arbogast. But, sources do agree that it was definitely named after the Italian opera singer, Louisa Tetrazzini who made her American debut at the Tivoli as Gilda in Rigoberto. In those days recipes were often named after famed celebrities.

No matter who originally created it, from that day on the comforting chicken casserole with the Italian name, Tetrazzini would become a large part of the average American home recipe box and morphed into the recipe we know and love today. It was highly Americanized for the middle class in the 1960’s by many a housewife using Campbell’s condensed soup, velveeta cheese and wide egg noodles or spaghetti and more iconically as a frozen dinner. Tetrazzini began appearing in many a cookbook, including Betty Crocker.

Tetrazzini is considered an Italian American dish made with diced poultry or seafood in either a butter, cream, milk and cheese sauce flavored with white wine or sherry. It was often made with a béchamel or mornay sauce originally that incorporated linguine, spaghetti or egg noodles. It was then topped with cheese and bread crumbs before being baked.

From 1950 to 1980 many upscale restaurants including Sardi’s and Mamma Leone’s featured tetrazzini on their menus. Southerners began referring to it as chicken spaghetti and it became a soul food classic and readily available in-house and on catering menus in places like Baton Rouge’s Piccadilly cafeteria or Durham’s Foster’s Market where it remained a customer favorite for many decades.

When I was a kid this recipe was used by my family as a go to for holiday leftovers – it was made with turkey or ham and mom would make it with canned mushrooms and Campbell’s soup – YUCK!

CHICKEN TETRAZZINI

8 ounces bucatini spaghetti, broken in half, prepared al dente’
3 cups chopped or shredded cooked chicken
4 tablespoons unsalted butter
2 cups sliced mushrooms (see notes)
1/2 cup small chopped onion
1/2 cup small chopped celery
1 can baby sweet peas, drained well
3 tablespoons AP flour
2 cups homemade chicken broth
1 cup heavy cream
3 tablespoons sherry
FRESH ground salt and black pepper, to taste
1 cup FRESH grated Parmesan cheese

  • In a large bowl toss drained pasta chicken pieces together.
  • Melt the butter in a large skillet over medium heat.
  • Add the mushrooms, onions and celery and cook 3-4 minutes until soft.
  • Reduce the heat to medium-low and whisk in the flour, cooking a minute or so until golden.
  • Whisk in the chicken broth and cook 1-2 minutes until it begins to thicken.
  • Stir in the cream and sherry, season to taste with salt and pepper, and continue to cook 2-3 minutes, stirring, until the sauce comes JUST to a boil.
  • Remove from the heat and fold in 1/2 cup of the Parmesan.
  • Pour the sauce into the bowl with the chicken and noodles and stir to combine.
  • Fold in the peas.
  • Transfer the chicken mixture to a 9×13 inch baking dish.
  • Sprinkle with the remaining 1/2 cup Parmesan or optional butter crumbs and Parmesan.
  • Bake 25-30 minutes slightly covered until the last 5 minutes and then until the casserole is bubbling.
  • Let rest for 10 minutes before serving.

OPTIONAL BUTTER CRUMB TOPPING
2 tablespoons butter, melted
1/3 cup Panko bread crumbs
1/4 cup grated Parmesan cheese

  • Mix together well.
  • Sprinkle over top before baking.

NOTE:

  • The original recipe called for thin spaghetti, but we prefer bucatini.
  • I also often use rotisserie chicken pieces unlike gram’s original stewed chicken.
  • I also use whole Beech mushrooms for their nutty flavor.

ITALIAN PAN-FRIED CHICKEN ~ BLOG 365.101B

Simple, delicious and can be dressed up for a company meal or down for a casual weeknight meal.

ITALIAN PAN-FRIED CHICKEN
1 tablespoon softened butter
2 tablespoons avocado oil
6 LARGE bone-in chicken thighs
FRESH ground sea salt and black pepper
1/4 teaspoon smoked paprika
2 teaspoons FRESH minced rosemary
1/2 teaspoon FRESH minced oregano
1 teaspoon FRESH minced basil
3-4 LARGE garlic cloves, minced
1/4 cup QUALITY merlot
1/4 cup QUALITY chardonnay
1/4 cup QUALITY balsamic vinegar
1/2 cup red wine vinegar
1/4 cup chicken broth
1/4 cup heavy whipping cream
1 tablespoon COLD butter, diced

  • In a large skillet, melt butter and avocado oil over medium-high heat.
  • Season chicken generously with FRESH ground sea salt and black pepper.
  • Brown chicken 4-5 minutes on each side.
  • Add garlic and simmer 1 minute more.
  • Add vinegars and wines.
  • Reduce heat to medium; cook 10-12 minutes, covered until a thermometer reads 165°-170°.
  • Bring to a SLOW boil, stirring to loosen browned bits from pan; cook 5-7 minutes or until reduced by half.
  • Remove chicken to a serving plate and keep warm.
  • Stir in cream, butter and herbs.
  • Return to a SLOW boil, cooking 3-5 minutes more or until slightly thickened.
  • Serve over chicken and potatoes.

BRAISED BALSAMIC CHICKEN & MASHED CARROTS ~ BLOG 365.79

BRAISED BALSAMIC CHICKEN
4-6 8 ounce skinless, boneless chicken breasts
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
1 carrot, FINELY diced
1 LARGE onion, thinly sliced
2-3 cloves garlic, FINELY minced
14.5 ounces can fire roasted tomatoes with juices
1/2 cup QUALITY balsamic vinegar
2 teaspoons QUALITY Italian seasoning
1-2 cups FRESH baby spinach
Parmesan cheese, for garnish

  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Heat oil in large skillet over medium heat.
  • Add carrots, onions and garlic, sauteing 2-3 minutes until soft. Transfer to a bowl.
  • Add chicken to skillet, sauteing 4 minutes per side until browned.
  • Sprinkle with Italian seasoning.
  • Return onion mixture to the skillet.
  • Top with the tomatoes, their juices and the balsamic vinegar. Simmer 5 minutes.
  • Stir in spinach leaves, sauteing until wilted.
  • Top with Parmesan cheese and serve immediately.

MASHED CARROTS

2 pounds carrots, peeled and rustic cut
4 tablespoons butter, cubed
2 tablespoons QUALITY honey or HOT honey for more spice
FRESH ground sea salt and black pepper

  • Place carrots in a steamer basket over 2 inches of water.
  • Cover and steam 20 minutes over medium high heat until tender.
  • Drain the carrots and transfer to a food processor. Process until chunks are smooth, but not totally pureed.
  • Add the butter, honey, salt and pepper. Pulse until well mixed and keep warm.

SPICY CHICKEN & DUMPLINGS ~ BLOG 365.77

SPICY CHICKEN & DUMPLINGS serves 4

FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas

  • Melt butter in large stock pot.
  • Add onions, carrots and celery pieces.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Sauté 5-10 minutes until softened and beginning to caramelize.
  • Whisk chili base and champagne vinegar into broth.
  • Add broth and peas to veggies.
  • Simmer 20-30 minutes.
  • Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
  • Fold in chicken pieces and simmer 5-10 minutes more.

DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk

  • Whisk together the baking mix and cornmeal.
  • Fold in grated cheese until well blended.
  • Add milk, stirring to form a shaggy dough.
  • Drop by spoonfuls into chicken mixture.
  • Bring to a boil.
  • Reduce heat and simmer 10-12 minutes.
  • Ladle chicken and veggies into bowl and top with dumplings.
  • Spoon a ladle full of broth over dumplings.

CHICKEN CABBAGE STEW ~ BLOG 365.44

CHICKEN CABBAGE STEW serves 6-8
1 1/2 pound boneless, skinless chicken thighs
1 LARGE shallot, chopped
3 garlic cloves, FINELY minced
4 cups chopped cabbage (1/2 head)
2 medium carrots, halved lengthwise and sliced
14 ounce can diced FIRE roasted tomatoes, undrained
3/4-1 1/4 cups homemade chicken broth
+/- 1 tablespoon Sriracha
Juice of 1 LARGE lime
2 tablespoons dark brown sugar
2 tablespoons champagne vinegar
1/4 cup FRESH chopped Italian leaf parsley
2 teaspoons FRESH chopped lemon thyme
FRESH ground sea salt and black pepper

  • Brown the chicken, onion and garlic 5-7 minutes in a large deep skillet over medium heat until meat is no longer pink and chicken is crumbled.
  • Drain well.
  • Add the remaining ingredients including the rotisserie chicken pieces if using.
  • Bring to a SLOW boil, cover and simmer 15 minutes until the vegetables are tender.

NOTE: You can also substitute rotisserie chicken pieces.

SLOW COOKER TEX-MEX CHICKEN ~ BLOG 365.10

This is super easy and packs a punch of traditional Mexican flavor and spices with the ease of a slow cooker that allows the chicken to absorb all the seasonings and make it tender and juicy that’s ready to serve whenever you are. It is not only easy, but versatile! Serve it in tacos, in burritos or over rice. Works well to feed a crowd also.

SLOW COOKER TEX-MEX CHICKEN

2 pounds boneless, skinless chicken breasts
1 tablespoon avocado oil
FRESH ground salt and pepper
1 LARGE onion halved and sliced
16 ounce jar PACE chunky mild salsa (or use medium for a spicier kick)
3-4 tablespoons brown sugar
4 ounce can mild diced green chilies
14.5 ounce can fire roasted diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon FRESH ground black pepper
1/2 teaspoon dried oregano
1/2 teaspoon ground chipotle chili pepper (optional, for added heat)
1 teaspoon liquid smoke
1 can black beans, rinsed and drained
Hot sauce, to taste
Warm tortillas, for serving
Chopped green onions, for serving
Shredded Mexican cheese, for serving
Sour cream, for serving

  • Rub the chicken breasts all over with the oil and place them in the bottom of your slow cooker.
  • Generously season with FRESH ground sea salt and black pepper.
  • Scatter onions over chicken.
  • Mix together the brown sugar, seasoning, liquid smoke, salsa, green chiles and diced tomatoes. Pour over the chicken and onions.
  • Set your slow cooker to high and cook for 2-4 hours, or on low for 6-7 hours until the chicken is tender enough to shred.
  • Shred chicken and return it to the slow cooker adding the **black beans at this time, letting it simmer on low for an additional 20 minutes to absorb the flavors.
  • Drain off any excess liquid if necessary before serving.
  • Adjust the seasoning to taste.
  • Serve with tortillas, green onions, shredded cheese and sour cream.

NOTE:

  • You can replace ALL of the seasonings with 2-3 tablespoons of your favorite Mexican blend seasoning or taco seasoning.
  • I often add the black beans into the salsa mixture and it’s just as tasty. 😀
  • You can also substitute 2 cans of ROTEL tomatoes for the green chiles and fire roasted tomatoes making it easier to choose your heat level.

CREAMY LEMON PARMESAN CHICKEN ~ BLOG 365.9

Love lemon? Then this is the dish for you!! This creamy lush sauce is tangy, creamy and super delicious.

CREAMY LEMON PARMESAN CHICKEN

CHICKEN
2 LARGE boneless skinless chicken breasts large, halved horizontally to make 4 steaks
1/4 cup WONDRA flour
3 tablespoons FINELY grated Parmesan cheese
FRESH ground sea salt and black pepper
1-2 tablespoon avocado oil
1-2 tablespoon butter

  • In a shallow bowl, combine the flour and parmesan cheese.
  • Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  • Heat oil and butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  • Fry the chicken 3-4 minutes until golden on each side and cooked through and no longer pink.
  • Transfer to a warm plate.

SAUCE
1 tablespoon avocado oil
1 tablespoon butter
3 cloves garlic, minced
1 ¼ cup chicken broth
½ cup heavy cream
⅓ cup FINELY grated Parmesan cheese
2 tablespoons FRESH chopped lemon thyme plus extra to garnish
1 teaspoon cornstarch – optional
1 tablespoon of water – optional
Juice of 1 EXTRA LARGE lemon, adjust to your tastes
2 tablespoons FRESH chopped parsley

  • Add the garlic to the oil in the pan, adding another tablespoon of oil or butter if necessary and saute 1 minute until fragrant.
  • Reduce heat to low-medium.
  • Stir in the broth and cream. 
Bring the sauce to a gentle simmer; seasoning with salt and pepper to your taste.
  • Add in the Parmesan cheese and thyme. Continue cooking gently for about 2 minutes until thicker.
  • If the sauce is too runny, add the cornstarch/water mixture quickly into the sauce.

  • Pour in the lemon juice, allow to simmer for a further minute to combine.
  • Add the chicken back into the pan, allowing to simmer gently in the sauce for about a minute to soak up all of the flavors in the sauce.

  • Serve over pasta, noodles or rice.
  • Garnish, lemon slices and parsley.


COUNTRY FRENCH CHICKEN GARLIC SOUP ~ BLOG 365.3

This recipe is inspired by an old Julia Child recipe.

COUNTRY FRENCH CHICKEN GARLIC SOUP
1 tablespoon butter
1 tablespoon avocado oil
1 SMALL onion, chopped (1 cup)
10-12 cloves garlic, chopped
4 cups homemade chicken broth
1 LARGE potato, diced (1 cup)
1 1/2 cups diced rotisserie chicken pieces
1/2 cup heavy cream
1 tablespoon FRESH chopped thyme
FRESH ground sea salt and black pepper
1/4 cup chopped FRESH parsley, for garnish
Grated Gruyere, for garnish
Crusty bread or Butter Swim Biscuits

  • Melt butter and oil together in large pot over medium heat.
  • Add onions and garlic, sautéing until soft.
  • Add chicken broth and diced potatoes. Bring to a SLOW boil.
  • Reduce heat and let it simmer for 20 minutes or until potatoes are tender.
  • Use an immersion blender to puree the soup until smooth.
  • Stir in heavy cream, thyme, chicken pieces, FRESH ground salt and pepper. Heat through.
  • Sprinkle with chopped fresh parsley before serving and serve with crusty bread.
  • For extra richness, top with grated cheese and crusty bread.