Category: POULTRY

NACHOS CASSEROLE

NACHOS CASSEROLE adapted from LOU LOU girls

SAUCE
2 tablespoons butter, melted
2 tablespoons WONDRA flour
1 10-ounce can enchilada sauce (you can change this up be using a salsa verde sauce)
1 1/2 cups of your favorite salsa
1 1/2 cups homemade chicken bone broth*
1 teaspoon KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste

  • In a medium saucepan over medium heat, whisk together the melted butter and flour.
  • Cook, whisking continually, until it begins to bubble; let it bubble for 1 minute.
  • Add the enchilada sauce, salsa, chicken broth, taco seasoning, salt and pepper.
  • Raise the heat slightly and bring to a SLOW boil.
  • Reduce to a simmer while you prepare the meat.

FILLING
1 pound QUALITY ground beef
1/2 pound shredded chicken
3 to 4 cloves garlic, minced
1 medium onion, finely chopped
1 teaspoon KINDERS taco seasoning
FRESH ground sea salt and black pepper, to taste
1 can BUSH’s seasoned black beans, drained WELL
15-ounce bag Doritos nacho cheese flavored chips

1 1/2 cups shredded jack cheese (pepper jack if you want a bit of a bite)
1 1/2 cups shredded medium Cheddar cheese

Heat a large skillet over medium high heat.
Crumble beef into skillet along with the onions and garlic, cooking 5-8 minutes until crumbly and cooked through.
Add chicken pieces.
Drain off grease.
Stir in the beans, taco seasoning, salt and pepper.
Add the simmering sauce and shut off the heat.
Mix together the cheeses in a medium bowl.
Stir in 1/3 of the cheese. Save the remaining cheese for assembly.

ASSEMBLY

  • Preheat the oven to 350°.
  • Spray a 9×13 baking dish with non-stick cooking spray.
  • Gently break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you’re looking for pieces, not crumbs.
  • Pour one third of the broken chips into the prepared baking dish.
    Top with a quarter of the beef mixture and 2/3 cup of the cheese.
  • Repeat, adding another layer of chips, beef mix and cheese.
  • Finish by adding the remaining chips to the top of the casserole.
  • Top with the remaining cheese.
  • Cover with foil and bake for 25 minutes.
  • Remove foil and continue to bake15-20 minutes more until bubbly.
  • Add toppings just before serving.

TOPPINGS (optional)
1 1/2 cups shredded lettuce
1 1/2 cup tomatoes, diced
1/2 cup sour cream
1/3 cup guacamole
1/4 cup sliced black olives
3 green onions, sliced
Crumbled Cotija cheese
Shredded cheddar
Hot Sauce, optional

NOTE: I use homemade bone broth. In the summertime my bone broth also contains lots of FRESH tomatoes that only enhance the flavor for the better.

 

CHICKEN CAPRESE PASTA BOWLS

CHICKEN CAPRESE PASTA serves 8

12 ounces dry penne pasta
1 cup prepared alfredo sauce (homemade or store bought – your choice)
1 cup cherry tomatoes, halved
2 tablespoons FRESH chopped basil
1/2 – 1 cup arugula
1/2 cup shaved Parmesan cheese
1/2 cup FINELY chopped sweet red pepper
1 cup mozzarella balls
2 cups cooked shredded rotisserie chicken breast for a quick meal OR 1 breaded chicken cutlet that’s been pan seared for the best flavor if you have the time

  • Preheat oven to 350°.
  • Lightly spray a baking dish with non-stick cooking spray.

  • Cook pasta according to package directions. Drain and place in a large skillet over warm heat.

  • Stir in pasta sauce, rotisserie chicken pieces, tomatoes, basil pieces, Parmesan cheese and pepper pieces. If using a breaded chicken cutlet prepare it so that it is ready to be sliced just as the baking dish comes out of the oven.
  • Transfer pasta mixture to prepared baking dish and top evenly with Mozzarella balls.
  • Bake for 20-30 minutes until cheese is melted.

  • Toss with arugula and a squeeze of lemon JUST before serving.

CRUSTED STUFFED CHICKEN

CRUSTED STUFFED CHICKEN adapted from HEY GRILL HEY

Crusted Chicken is stuffed with a ooey, gooey, creamy and cheesy filling of chiles and bacon with a BIG crunch on the outside. This recipe as written was for the grill, but I’ve adapted it slightly for stove top or oven. I also changed the jalapeños to green chiles for the wimps in my family. You can also use flavored cream cheese if you want to change up the flavor a bit. The type of chip you use also adds or changes the flavor accordingly. I sometimes use Fritos or Doritos.

4 boneless skinless chicken breasts
1 8.5 oz bag of your favorite chips – I use Kettle salt and vinegar or Lays wavy sour cream flavored chips
1/3 cup WONDRA flour
3 LARGE eggs, lightly beaten

STUFFING
8 ounce cream cheese, softened
2/3 cup medium cheddar cheese
4 ounce can chopped green chiles, drained WELL
1/2 cup crumbled bacon (about 8 pieces)
1 tablespoon Homemade Sweet Rub (recipe below)
2-3 tablespoons avocado oil
2-3 tablespoons butter

  • Preheat oven to 375°.
  • Line baking sheet with parchment paper if baking.
  • Use a sharp knife to slice each chicken breast almost all the way in half creating a pocket.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, green chiles, bacon, and homemade sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press the cream cheese mixture so it is evenly distributed within the chicken.
  • Mash the chips into crumbs with a food processor or blender and pulse until the chips are broken down into fine crumbs.
  • Make a dredging station by pouring the crumbs into a shallow dish.
  • In another dish add the flour and season with a little paprika.
  • Break the eggs into a third shallow dish and beat lightly with a fork.
  • Dredge the stuffed chicken breasts into the flour first, shaking off the excess.
  • Then dip into the eggs followed by the chip crumbs, coating each side well.
  • Heat avocado oil and butter in a heavy cast iron skillet over medium high heat.
  • Gently add chicken breasts to hot oil searing each side 5-6 minutes or until cooked through depending on breast thickness OR place on baking sheet and bake 30 minutes or until cooked through.
  • Serve immediately and enjoy

SWEET RUB
¼ cup brown sugar
2 teaspoons FRESH ground Himalayan sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons QUALITY smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.

  • Store in an airtight container.
  • This will last in your cupboard for up to a month
.

CREOLE STYLE CHICKEN AND RICE

CREOLE STYLE CHICKEN AND RICE
2 1/2 pounds chicken pieces – drumsticks, thighs etc…
1 tablespoon SLAP YO MAMA seasoning
FRESH ground sea salt and black pepper
1 can Progresso hearty tomato basil soup
4 tablespoons red pepper jelly
1 1/2 cups homemade chicken stock
1 cup uncooked rice
1 can Trappey’s seasoned black eyed peas, drained
1 bunch green onions, chopped

  • Generously season chicken pieces with creole sesoning, FRESH ground sea salt and black pepper.
  • In a large bowl whisk together 1/2 cup of the soup and 2 tablespoons of the jelly.
  • Add chicken pieces and toss to coat well.
  • Cover and chill 2-3 hours.
  • Remove chicken from marinade.

 

  • Coat large heat proof saute pan with non-stick baking spray and heat over medium flame.
  • Add chicken and brown 8-10 minutes or so on all sides, turning often.
  • Remove chicken and wipe pan clean.
  • Add chicken broth and remaining soup to pan.
  • Bring to a boil.
  • Add rice and chicken.
  • Reduce heat to low, cover and simmer 25 minutes until rice is tender and chicken is cooked through.
  • Transfer chicken to platter.
  • Add beans to rice mixture, cooking 3-5 minutes until heated through.
  • Nestle chicken back into rice and bean mixture.
  • Brush chicken with remaining jelly.
  • Broil 2-3 minutes to brown and glaze chicken.

PAN SEARED CHICKEN with WALNUT CREAM SAUCE

PAN SEARED CHICKEN with WALNUT CREAM SAUCE

4 boneless, skinless chicken steaks
2 slices bacon, diced
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
2 green onions, minced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon FRESH chopped tarragon
2 cups heavy whipping cream
1 carrot peeled and FINELY diced
2 stalks celery, halved and FINELY diced
1/3 cup walnuts, FINELY chopped

  • Render bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon.
  • Add carrots and celery, sauteing a couple minutes until soft.
  • Add green onions and garlic, sauteing a minute more.
  • Remove veggies with slotted spoon and set aside with bacon.
  • Add butter to pan to melt.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour, shaking off excess.
  • Add chicken to pan, searing 3-4 minutes each side until golden.
  • Remove chicken and keep warm.
  • Add whipping cream to pan and bring JUST to a boil, simmering until reduced to about 1 1/2 cups.
  • Add in tarragon, walnuts and cooked veggies and saute a few minutes more until thickened.

CHEESY MANGO CHICKEN

CHEESY MANGO CHICKEN
2 boneless, skinless chicken breasts flattened to
1 tablespoon avocado oil
1-2 cloves garlic, FINELY minced
1/4 cup shredded white cheddar cheese
1/4 cup panko bread crumbs
2 tablespoons mayonnaise
2 tablespoons pickled red peppers
2 tablespoons mango chutney
FRESH ground sea salt and black pepper

  • Preheat oven to 450°.
  • Line baking sheet with aluminum foil and lightly spray with non-stick cooking spray.
  • In a large bowl combine garlic and oil, mashing into a paste.
  • Whisk in the mayonnaise and chutney.
  • Add shredded cheese, panko bread crumbs and pickled peppers, stirring to combine.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper on both sides.
  • Arrange chicken breasts on baking sheet.
  • Roast for 10 minutes.
  • Spread the mango mixture over the partially roasted chicken.
  • Return to the oven and roast 8-10 minutes or until chicken is cooked through.

COPY CAT MOZZARELLA HERB CHICKEN

COPY CAT MOZZARELLA HERB CHICKEN
2 large boneless, skinless chicken steaks
Juice and zest of 1 LARGE lemon
2 LARGE carrots, sliced diagonally
1 tablespoon avocado oil
2 tablespoons butter, 1 tablespoon melted
FRESH ground sea salt and black pepper, to taste
2 teaspoons Italian seasoning
1/2 teaspoon + 1 pinch red pepper flakes
1/4 cup panko bread crumbs
1/2 cup Mozzarella cheese
2 tablespoons sour cream
1/2 cup homemade chicken stock
1 teaspoon Better than Bouillon chicken base

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  • Stir together the panko crumbs, mozzarella cheese, Italian seasoning, 1 tablespoon melted butter, FRESH ground sea salt and black pepper.
  • Toss carrots with the avocado oil, FRESH ground salt and black pepper and the pinch of red pepper flakes.
  • Arrange carrots on one side of baking sheet in single layer.
  • Roast carrots for 5 minutes.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • Spread sour cream on each chicken steak.
  • Mound panko mixture on top of each breast, pressing firmly so that it adheres.
  • Remove baking sheet from oven and carefully arrange chicken steaks on the other side.
  • Return baking sheet to pan and roast 15-20 minutes until chicken is cooked through and the carrots are tender.
  • Whisk together melted butter and lemon juice.
  • Plate chicken and carrots.
  • Drizzle with lemon juice mixture and sprinkle with lemon zest.
  • Serve with pasta or rice pilaf.

CREAMY PARMESAN CHICKEN & PROSCIUTTO


1 + 2 tablespoons butter
1/4 cup heavy cream
1 tablespoon WONDRA flour
1 tablespoon avocado oil
2 boneless, skinless chicken breasts
4 pieces prosciutto
1-2 cloves garlic, FINELY minced
1/2 cup FRESH small green peas
1 teaspoon red chile flakes, crushed
FRESH ground sea salt and black pepper
1 LARGE lemon, juiced
2 cups penne pasta
1/4 cup FRESH chopped Italian Leaf parsley
2 ounces cream cheese, softened
1/4 cup FINELY shredded Parmesan cheese

  • Bring a pot of salted water to a rolling boil.
  • Add pasta cook al dente, 9-11 minutes.
  • Drain, reserving 1/2 cup of pasta water.
  • In a large skillet add a drizzle of oil over medium high heat. Add prosciutto slices in a single layer, cooking 2-3 minutes per side until crispy. Do not clean pan.
  • Drain on paper toweling.
  • Pat chicken dry and generously season with FRESH ground sea salt, black pepper and crushed red chile flakes.
  • Add butter to skillet.
  • When melted add garlic sauteing 30 seconds.
  • Add chicken steaks sauteing 2-3 minutes per side until cooked through.
  • Transfer chicken to cutting board.
  • Whisk flour into drippings.
  • Add cream cheese and heavy cream to skillet, whisking to combine.
  • Adjust seasoning to taste.
  • Add lemon juice and parsley, stirring to blend.
  • Add pasta and peas, folding in to coat, cooking a couple minutes until warmed through.
  • Slice chicken breasts into strips.
  • Plate pasta.
  • Top with chicken slices, prosciutto and Parmesan cheese.

RECIPE REVIEW
TASTE: Creamy and full of rich flavor.
TEXTURE: Al dente noodles and crispy chicken in a creamy sauce are the star of this meal.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

ORANGE PICNIC CHICKEN

ORANGE PICNIC CHICKEN

3 – 3 1/2 pounds PICNIC chicken (legs and thighs)
1/2 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme or tarragon leaves
FRESH ground sea salt and black pepper
4-6 LARGE shallots, halved and sliced lengthwise

  • Preheat oven to 425°.
  • In a large bowl whisk together the marmalade, oil, vinegar, tarragon or thyme,
  • FRESH ground sea salt and black pepper.
  • Add chicken pieces, tossing to coat.
  • LIGHTLY spray a roasting pan with non-stick cooking spray.
  • Sprinkle shallot pieces in the bottom in a single layer.
  • Nestle chicken pieces in amongst the shallots.
  • Drizzle any remaining marmalade mixture in amongst the shallots.
  • Roast 25-35 minutes until shallots are tender and chicken is cooked through and golden.

CHICKEN & DRESSING BAKE

CHICKEN & DRESSING BAKE serves 6-8

CRUMB TOPPING
1/4 cup + 1 tablespoon butter
1/4 cup slivered almonds
1/2 cup Panko bread crumbs

  • Melt 1 tablespoon butter and coat almonds.
  • Microwave almonds 2-3 minutes until well toasted.
  • Stir in Panko crumbs and 1 tablespoon of the parsley. Set aside.

CASSEROLE
4 cups Herb Stuffing Mix (Stove Top or homemade)
1 + 1 tablespoons FRESH chopped parsley
1 tablespoon butter
3 slices bacon, diced
1 LARGE shallot, diced
2 stalks celery, small diced
1 SMALL red pepper, chopped
4 LARGE mushrooms, sliced thin
4 cups chopped rotisserie chicken pieces
1 can cream of chicken soup
1 cup WHOLE milk
2 LARGE eggs

  • Preheat oven to 350°.
  • Combine bacon, shallot, celery, mushroom and butter in a large skillet, sautéing 4-5 minutes until softened.
  • Toss stuffing mix, chicken pieces, parsley and shallot mixture together until well mixed.
  • Arrange evenly in the bottom of a buttered 9×13 baking dish.
  • Whisk together the soup, milk and eggs.
  • Pour soup mixture over stuffing mixture, gently mixing all together.
  • Top with crumb topping.
  • Bake 30 minutes.

 

SALSA VERDE CHICKEN – CROCK POT STYLE

SALSA VERDE CHICKEN – CROCK POT STYLE
1-1 1/2 pounds boneless, skinless chicken thighs, tenders or breasts
1 LARGE shallot, halved and sliced
2-3 cloves garlic, minced
1 LARGE can diced green chiles, heat of choice, DRAINED
1 can ORIGINAL Rotel tomatoes DRAINED
1 can green chile verde sauce
FRESH ground sea salt and black pepper
1 tablespoon Kinders or Pampered Chef taco seasoning

TOPPINGS
sliced avocado
sliced limes
sour cream
shredded cheese

  • Pour Green Chile Verde sauce and the Rotel tomatoes into bottom of slow cooker.
  • Season chicken pieces with taco seasoning, FRESH ground sea salt and black pepper.
  • Arrange chicken pieces on top of tomatoes in a single layer if possible.
  • Sprinkle shallot and garlic on top of chicken pieces.
  • Pour chopped green chiles on top.
  • Cook for 6 hours on low or 3 hours on high.
  • Shred chicken into sauce, stirring to blend and coat the chicken pieces well.
  • Serve with warm tortillas and toppings of choice.

NOTES:

  • Depending on which cut of meat you’re using cooking time may vary.
  • For a gluten free version serve in large lettuce leaves.

STUFFED GREEN CHILE CHEESE CHICKEN

As everyone knows bacon is the duct tape of the culinary world or more commonly BACON MAKES EVERYTHING BETTER 😀

This recipe is super simple, yet extremely tasty! PERFECT for any night of the week. It is also grill friendly if you don’t want to heat up the kitchen, but I prefer the oven.

STUFFED GREEN CHILE CHEESE CHICKEN serves 6-8
8 slices bacon
4 LARGE chicken breasts
1 LARGE can WHOLE green chiles, rinsed and sliced open
FRESH ground black pepper
Garlic Salt
4 ounces COLD cream cheese, sliced into 8 pieces
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce, optional

  • Preheat oven to 375°.
  • Line baking sheet with foil and top with roasting rack LIGHTLY sprayed with non-stick cooking spray.
  • Slice chicken breasts lengthwise so you have 8 thin steaks.
  • Season both sides of chicken steaks with garlic salt and FRESH ground black pepper.
  • Place cream cheese slices on top of chicken steaks.
  • Add a green chile on top of the cream cheese.
  • Sprinkle with cheddar cheese.
  • Roll each piece up TIGHTLY.
  • Wrap each piece with a bacon slice and secure with toothpicks.
  • Arrange chicken bundles in a single layer on roasting rack.
  • Bake 30-35 minutes.
  • Brush with BBQ sauce and bake another 5 minutes or until bacon is crisp and chicken is cooked through.